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Baking Degree Discrimination And Quality Prediction Of Tieguanyin Oolong Tea Based On Near-Infrared Spectroscopy, Lizhu Huang, Yun Bian, Zhenfeng Li, Xianfeng Li, Chunfang Song

Journal of Food Science and Biotechnology

[Objective ] This study aims to assess the quality of Tieguanyin oolong tea during the baking process.[Method ] Near-infrared spectroscopy was used for non-destructive detection of Tieguanyin oolong tea during the baking process and chemometrics was employed to analyze the changes in the intrinsic quality of the Tieguanyin oolong tea.Spectral preprocessing and dimensionality reduction were conducted for the near-infrared spectral data.Support vector machine (SVM ) and back propagation neural network (BPNN ) were adopted to construct discrimination models for the baking degree of Tieguanyin oolong tea.Combining the near-infrared spectral data with intrinsic quality data,partial least squares regression (PLSR ) was …

Enhanced Expression Of Pepc Promotes The Synthesis Of 4-Hydroxyisoleucine By Corynebacterium Glutamicum, Chuhan Hu, Feng Shi

Journal of Food Science and Biotechnology

[Objective ] This study aims to achieve the efficient biosynthesis of 4-hydroxyisoleucine (4-HIL ) in Corynebacterium glutamicum (C.glutamicum ).[Method ] The isoleucine (Ile) inducible promoters (PbrnFEN) of varying strengths were used to dynamically upregulate the expression of the isoleucine dioxygenase (IDO ) gene ido and the Vitreoscilla hemoglobin (VHb ) gene vgb.On this basis,constitutive promoters of different strengths were employed to enhance the expression of the phosphoenolpyruvate carboxylase (PEPC ) gene ppc and the pyruvate carboxylase gene pyc.[Result ] Among the recombinant strains harboring different P brnFEN promoters,strain C.glutamicum SN-I 7V7 (SN-I 7V7) was selected.After 144 h of fermentation with …

Beneficial Effects Of Performlytetm, A Prodosomed Phytonutrient-Enriched Electrolyte Formulation, In Enhancing Neuro-Muscular Synergy, Immune Competence, Cellular Aerobic Glycolysis And Sports Performance, Bernard William Downs, Samudra P. Banik, Bruce S. Morrison, Tandra Chakraborty, Manashi Bagchi, Sanjoy Chakraborty, Steve Kushner, Debasis Bagchi

Publications and Research

An optimised sports nutrition formulation achieving the correct blend of electrolytes with antioxidants and vitamins is integral towards meeting the demanding performance in professional sports arena. In this work, we describe a pilot study carried out to understand the effect of a novel phytonutrient- and electrolyte-fortified sports nutrition composition, PerformLyte^TM, developed in our laboratories, in boosting the performance of trained male cyclists. PerformLyte^TM is a unique fortified formulation comprising of polyphenolic antioxidants, flavonoids, and anthocyanins, as well as carotenoids, sulforaphanes, exotic spices, sea water-derived electrolytes, and vitamin C, encapsulated in proprietary patent-pending Prodosome absorption technology, enabling sustained …

Dairy And Food Science News, Sept 2025, Department Of Dairy And Food Science

Dairy & Food Science News

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Assessment Of Microbial Quality And Safety, Including Aflatoxin B1, In Buckwheat Flour And Groats, La Fontaine Bahatsi

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Buckwheat (Fagopyrum esculentum), a gluten-free pseudocereal, has gained popularity in global food markets for its nutritional value and functional properties. However, despite its health-promoting potential, buckwheat is vulnerable to microbial contamination and mycotoxin accumulation during cultivation, processing, and storage. These factors present significant food safety concerns that remain understudied, particularly in North America.

This study investigated the microbiological quality and mycotoxin contamination of buckwheat flour and groats collected from different suppliers via online sourcing. Samples were collected in two consecutive years (2024-2025). Microbiological quality, including aerobic plate counts (APC), Enterobacteriaceae, coliforms, E. coli, yeasts, and molds, was evaluated …

Dietary Modulation Of Obesity-Specific Gut Microbial Signatures And Their Functional Roles, Anjula Swathi Sagam

Tennessee State University Alumni Theses and Dissertations

Obesity remains a major global health concern, contributing significantly to chronic diseases. While diet is a well-known driver of obesity, emerging evidence suggests the key role of gut microbiota in mediating diet-related metabolic outcomes. Numerous epidemiological and microbiome studies suggested diet-microbiome-obesity associations. However, consistent microbial markers and mechanistic insights remain limited. To address this gap, this study aimed to identify consistent microbial species associated with obesity and investigate how diet influences their growth and function. A review of over 200 publicly available 16S rRNA and shotgun metagenomic studies revealed consistent microbial patterns in obesity, including members of Firmicutes and Bacteroidetes. …

Rna Sequencing-Based Transcriptome Analysis Of Liver In Laying Hens Supplemented With Dietary Probiotic Bacillus Species And Prebiotic Yeast (Saccharomyces Cerevisiae) Cell Walls, Ala E. Abudabos, Zafar M. Hakami, Ali R. Al Sulaiman, Riyadh S. Aljumaah, Valentino Palombo, Mashael R. Aljumaah, Mariasilvia D’Andrea, Abdulrahman S. Alharthi, Rashed A. Alhotan

Food and Animal Sciences Faculty Research

To investigate the impacts of dietary Bacillus-based probiotics and yeast-derived prebiotics on the hepatic transcriptome profile, 500 Hisex White laying hens were randomly allotted into five dietary treatments from 37 to 52 weeks of age: control; control + Bacillus subtilis; control + Bacillus subtilis and Bacillus licheniformis; control + Bacillus coagulans; and control + Saccharomyces cerevisiae yeast cell wall. Transcriptome analysis revealed a substantial number of differentially expressed genes exclusively between the control and prebiotic groups, identifying 2221 genes (FDR ≤ 0.05), with 980 genes upregulated (log2 fold change 0.69 to 24.62) and 1241 downregulated (log2 fold change −0.74 to …

Advance S In The Generation And Transport Behavior Of Secondary Hazards From Food Packaging Sterilization, Mengjia Ren, Ye Liu, Jinpeng Wang, Shuang Bi

Journal of Food Science and Biotechnology

Food packaging sterilization is an important technical means to avoid the spread of SARS-CoV- 2 and the cross-contamination of foodborne viruses.However,the secondary hazards generated after sterilization are complex and have different characteristics,and a wide range of factors affect the formation of these hazards.The studies about the migration behavior of secondary hazards from packaging materials to food remain to be reviewed.Therefore,the author systematically reviewed the correspondence between sterilization technologies and secondary hazards generated after food packaging sterilization,the characteristics of secondary hazards,the factors affecting the formation of secondary hazards,and the detection technologies of secondary hazards.By outlining the classical migration model,the author summarized …

Screening Of Excellent Lactic Acid Bacteria And Yeast Fermentation Agents And Effects Of Mixed Fermentation On The Quality Of Bread Dough, Yumeng Chen, Weijun Wang, Shuling Shen, Yanhua Li, Jingjing Ma, Menghan Huang, Yuhang Liu

Journal of Food Science and Biotechnology

[Objective ] The research on the synergistic use of lactic acid bacteria and yeast in sourdough is beneficial for meeting the industrial production demand of fermentation agents for baking food.[Method ] This study investigated the acid tolerance,acid production,enzyme production,gas production,and alcohol production abilities of various strains during the fermentation process by measuring the microbial count,pH,stretching area,elongation,hardness,viscosity,storage modulus (G′),loss modulus (G″),etc.of bread dough.The effects of different fer mentation agents on the total titratable acidity (TTA ),stretching characteristics,texture characteristics,and rheological properties of b read dough were investigated.[Result ] Lacticaseibacillus paracasei LG0260,Lactiplantibacillus plantarum LG1034,Lactococcus lactis LG0827,as well as Saccharomyces cerevisiae J2808 and S.cerevisiae …

Research Progress In Phytosterols (Esters ) And Their Application In Food, Shuang Mei, Huibing Luo, Tian Gan, Yonggang Qi, Chunmei Li, Chao Wang, Zao Liu

Journal of Food Science and Biotechnology

Phytosterols esters are a type of compound synthesized through the esterification reaction between phytosterols and fatty acids.To clarify the research and application of phytosterols (esters ),the author provided an overview of their structural characteristics,synthesis methods,and physiological functions.Additionally,it was elucidated that phytosterols (esters ),as functional food ingredients,play a significant role in reducing cholesterol levels and exhibiting antioxidant properties in the human body.By delving into the bioactivity of phytosterols (esters ) and enhancing peopl e’s awareness of their nutritional value,this study makes an outlook on the research and application prospects of phytosterols (esters ) in food,thereby providing a crucial theoretical basis for …

Bifidobacterium Adolescentis Fhnfq 5m4 Modulates Gut Microbiota And Alleviates Colitis In Mice, Yi Wang, Liming Huang, Xihua Yu, Liuruolan Li, Wenwei Lu, Hongchao Wang, Zhijian Zhang

Journal of Food Science and Biotechnology

[Objective ] This study aims to verify and screen the Bifidobacterium adolescentis strains with vitamin A (VA) metabolic capacity,and investigate their effects on colitis symptoms and gut microbiota in mice.[Method ] The VA metabolic capacity of a panel of Bifidobacterium adolescentis strains was evaluated through in vitro fermentation,and the strain with the highest VA metabolic capacity was ultimately selected.This strain was administered orally to mice with dextran sulfate sodium (DSS )-induced colitis for 6 consecutive days.After the intervention,histopathological changes in the colonic tissue were assessed,and the levels of intestinal injury markers in the serum and cytokines,antioxidant enzymes,and retinoic acid (RA) …

Screening And Characterization Of Yeast Strains From Naturally Fermented Rosa Roxburghii Pomace, Yong Li, Fang Yuan, Yu Fu, Luo Peng

Journal of Food Science and Biotechnology

[Objective ] This study aimed to develop high-quality fermented Rosa roxburghii (R.roxburghii ) products by screening yeast strains suitable for R.roxburghii fermentation.[Method ] The naturally fermented R.roxburghi pomace was used as the material for preliminary screening through the TTC colorimetric method and secondary screening based on fermentation capacity.The tolerance of strains to SO 2,ethanol,low pH,and glucose was examined.The strains were identified via morphological characterization and molecular biological techniques.[Result ] Three high-performing strains (B17,B19,and B29) were obtained.These strains exhibited tolerance to 250 mg/L SO 2,mass fraction 60% glucose,volume fraction 8% ethanol,and pH 3.5 environment.B17 and B 29 were identified as Pichia …

Extraction Process Optimization And Antioxidant And Blood Glucose-Lowering Effect Evaluation Of Polyphenols From Camellia Japonica Flowers, Long Chen, Xiaocong Yang, Shujie Xing, Xinyao Shi, Xueke Zheng, Jing Zhu

Journal of Food Science and Biotechnology

[Objective ] This study optimized the extraction process of polyphenols from Camellia japonica (C.japonica ) flowers and preliminarily explored the antioxidant and blood glucose-lowering effects of the extracted polyphenols,aiming to improve the utilization of C.japonica flowers.[Method ] With the flowers of Xinyang Maojian as raw materials,the ultrasonic-assisted method was adopted to extract polyphenols from C.japonica flowers,and the antioxidant and blood glucose-lowering activities of the extracted polyphenols were analyzed.With the extraction rate of polyphenols from C.japonica flowers as the evaluation index,the response surface methodology was adopted to explore the effects of ethanol volume fraction,solid-liquid ratio,extraction time,and ultrasonic power on the extraction …

Site-Directed Mutagenesis And Covalent Organic Framework Immobilization Of Serine Carboxypeptidase Y From Aspergillus Oryzae M30011 For Synergistic Enhancement Of Enzyme Performance, Jiawen Jiang, Bin Cai, Ke Xiong, Shucan Mao, Yiqiang Chen, Songlin Li, Pengcheng Zhang, Wei Yang, Borui Li

Journal of Food Science and Biotechnology

[Objective ] To enhance the stability of serine carboxypeptidase during enzymatic hydrolysis and expand its industrial applicability,the author employed rational design and immobilization technology to develop efficient and stable enzymatic catalysts in view of the easy deactivation of this enzyme.[Method ] On the basis of the serine carboxypeptidase Y (CPY ) derived from Aspergillus oryzae M30011,single mutant enzymes M 517R,I464R,and Y 271R and the triple mutant enzyme M 517R/I464R/Y271R were designed.These mutant enzymes were then prokaryotically expressed in Escherichia coli and subjected to enzyme activity assays.Subsequently,the mutant enzyme with the highest activity was immobilized with covalent organic framework materials (COFs …

Inhibition Mechanisms Of Naringenin And Egcg Against The Formation Of The Heterocyclic Amine Phip, Shuai Yu, Qingchen Luo, Mengmeng Feng, Xin Ai, Yubin Li, Liang Zhao

Journal of Food Science and Biotechnology

[Objective ] This study clarifies the key roles of naringenin and epigallocatechin gallate (EGCG ) in inhibiting 2-amino- 1-methyl- 6-phenylimidazo [4,5-b]pyridine (PhlP ) formation in roasted meat and reveals the molecular mechanisms by which naringenin and EGCG regulate precursor consumption and intermediate accumulation,aiming to provide a scientific basis for reducing the risk of heterocyclic amines in food processing.[Method ] The changes in precursors of PhIP in roasted chicken breast were determined,and a model reaction system of flavonoids,methylglyoxal (MGO ),and phenylalanine (Phe) was established.The reaction kinetics curves of key substances were studied to decipher the inhibition mechanisms of naringenin and EGCG …

Nueva Metodología De Análisis Para Determinar El Delito Ambiental De Ecocidio Por Glifosato En Cultivos Permanentes De Coca En Colombia, Rosalina González Forero, Jerry H. Kavouras, Érika González Ruiz

Biology Department Faculty Articles

El crimen organizado transnacional ha sido nefasto para el territorio colombiano, en especial el asociado a la producción de coca en la última década, lo que ha generado impactos económicos y sociales debido al aumento del conflicto e inseguridad en las zonas de influencia del cultivo. Esto se debe a que en el 2023 se tenían 230 000 hectáreas sembradas, lo que representa el 20 % de la superficie del país, con un impacto ambiental no cuantificado en términos penales. Este requiere de acciones de entidades estatales, así como de cooperación internacional, para adaptar estrategias y poder judicializar estos delitos …

Effect Of Potassium Fertilizer On The Nutrition And Physical Quality Of Job’S Tears (Coix Lacryma-Jobi L.) Seeds, Qinthara Nail Haysa, Yuyun Yuwariah, Fiky Yulianto Wicaksono

Jurnal Kultivasi

Job's tears is a cereal crop that has beneficial nutrients. Potassium is known to affect the growth and yield of cereal crops, but there has been limited study on whether potassium affects the nutrition and physical quality of Job’s tears seeds. This study aimed to analyze the effect of K fertilizer on the nutritional content and physical quality of Job's tears seeds. This research was conducted from January to May 2024 at Ciparanje Experimental Field, Faculty of Agriculture, Universitas Padjadjaran, Sumedang, Indonesia. This experiment used the Randomized Block Design (RBD) method with six treatments and four replications. Various doses of …

Dairy And Food Science Student Newsletter, August 8, 2025, Department Of Dairy And Food Science

Dairy and Food Science Student Newsletter

No abstract provided.

Impact Of Buffered Dry Vinegar And Fermented Onion Juice On The Quality And Shelf-Life Of Fresh Pork Breakfast Sausage, Emily M. Little

Theses and Dissertations

The demand for clean-label meat products has increased interest in natural alternatives to synthetic antioxidants and antimicrobials. This study evaluated the effects of buffered dry vinegar (BDV), fermented onion juice (FOJ), and their combination (CMB) on microbial stability and sensory quality of pork sausage during 9 days of refrigerated storage. Sausages were assigned to control, FOJ (0.5%), BDV (0.5%), or CMB (0.25% each) treatments. BDV and CMB significantly reduced aerobic and psychrotrophic counts by days 7-9, while yeast increased across all treatments over time, reaching ~7 Log CFU/g by day 9. Sensory analysis revealed lower oxidation and off-note intensity in …

Improvement Of Flax Seeds Processing Technology For The Production Of Functional Oil Products, Manzura N. Hafizova, Ismoil B. Isabaev, Nафиса R. Djurayeva, Suvankul S. Ravshanov

CHEMISTRY AND CHEMICAL ENGINEERING

One of the main problems of our time is the sharp increase in alimentary-dependent diseases or so-called "diseases of civilization" caused by unbalanced nutrition, namely a stable deficiency or excess of nutrients with food relative to the physiological human needs. Therefore, recently there has been an increased interest in the production of functional products with a relatively balanced composition of certain nutrients depending on their purpose and intended use. A promising object of modification is traditional fat products, the transformation of which into functional ones is carried out by combining various types of raw materials, i.e., by creating composite (model) …

The Bacteria Who Lived: Uncovering And Mitigating The Persistence Of Pathogens In Low-Moisture Food Processing, Kavita Shripati Patil

Graduate Theses and Dissertations

Low-moisture food (LMF) processing environments pose a persistent food safety risk due to Salmonella survival and harborage on surfaces. This work investigates persistent bacterial populations (PBPs) in LMF production environments, focusing on identifying a suitable surrogate and evaluating sanitation strategies. Three potential surrogates, Escherichia coli MP 26, Enterococcus faecium, and Pediococcus acidilactici, were compared to Salmonella PBPs formed in nonfat dry milk (NFDM) on stainless steel coupons stored at 25°C under 30% or 70% relative humidity (RH) using two different inoculation methods. E. faecium showed survival patterns most similar to Salmonella, with no significant differences in log reductions (p > 0.05), …

Educating The New Generation Of Food Scientists Through Innovative Learning Experiences, Karen Andrea Nieto Flores

Dissertations and Doctoral Documents, University of Nebraska-Lincoln, 2023–

Food science provides an opportunity to engage high school students in Science, Technology, Engineering, and Mathematics (STEM) by connecting classroom concepts to real-world applications. Despite the field’s relevance to public health, food safety, sustainability, and innovation, food science remains largely absent from high school curricula, and few students recognize it as a viable STEM pathway. This research addressed this gap by evaluating immersive summer camp experiences and teacher-focused curriculum review as strategies to increase food science awareness and interest among students and educators. A literature review traced the historical development and current landscape of K–12 food science education, identifying barriers …

Egg White Hydrolysate In Hypertension: A Mechanistic Investigation Of Gut Microbiota Dependent And Independent Pathways, Emerson David Nolasco

Dissertations and Doctoral Documents, University of Nebraska-Lincoln, 2023–

Cardiovascular diseases are one of the leading causes of mortality worldwide in which hypertension is a risk factor. Present pharmacological interventions require long-term adherence to the therapy and are often associated with undesirable side effects. Moreover, treatments have overlooked the role of the microbiome in the development of hypertension. Egg white hydrolysate (EWH) has exhibited antihypertensive properties with potential to be used as a natural alternative for the prevention and management of hypertension. However, EWH peptide’s effect on the gut microbiome remains yet to be elucidated. Studies have described that a portion of the ingested protein can remain undigested as …

Effect Of Marination And Storage Time On The Properties And Meat Quality Of Broiler Breast, Mayra Mabel Herrera Rivera

Graduate Theses and Dissertations

Abstract The poultry industry has implemented numerous methods, as marination and aging, to improve meat quality and satisfy consumer demands. Three experiments were developed to assess the effects of vacuum tumble marination and aging on the proteins of chicken breast. These experiments utilized 0.75 % sodium chloride, 0.45 % phosphate, and water in a marinade. In experiment one, 270 fillets were allocated into six treatment groups, each comprising 45 fillets. Six days of storage time were used, marinating and storing the fillets in each group at a temperature of 4°C. Following each day of storage period, the fillets underwent a …

Modulatory Effects Of Flavonoids On Il- 4/Il-13 In Atopic Dermatitis And Their Structure-Activity Relationships, Yueyuan Wang, Jing Liu, Chen Li, Fengfeng Chen, Cheng Yang, Bingtian Zhao

Journal of Food Science and Biotechnology

[Objective ] This study aims to explore the ameliorating effects of flavonoids on atopic dermatitis (AD) and their structure-activity relationships.[Method ] Flavonoids were selected through network pharmacology with interleukin- 4 (IL-4) and interleukin- 13 (IL-13) as key targets.The immunoglobulin E (IgE)-induced RBL- 2H3 cell model was employed to evaluate the effects of flavonoids on inflammatory factors,degranulation activities,and calcium ion influx,and the structure-activity relationships were analyzed.Finally,molecular docking was utilized to assist in exploring the action mechanism.[Result ] All of the six flavonoids (luteolin,apigenin,chrysin,quercetin,kaempferol,and fisetin ) screened by network pharmacology had significant inhibitory effects on the expression of IL- 4,IL- 13,tumor necrosis …

Structural And Solution Property Characterization Of Oat Β-Glucans, Hongli Zhang, Yaning Shi, Ming Miao

Journal of Food Science and Biotechnology

[Objective ] This study aims to characterize the structure and investigate the solution properties of oat β-glucan (OBG ).[Method ] Two soluble OBGs with different weigh-average molecular weights (Mw),number-average molar weights (Mn),and peak molecular weights (Mp) were prepared by hot water extraction and ethanol classification.The structures and solution properties were characterized by Fourier-transform infrared spectroscopy (FT-IR ),nuclear magnetic resonance (NMR ),X-ray diffraction (XRD ),scanning electron microscopy (SEM ),high performance size exclusion chromatography coupled with multi-angle laser light scattering (HPSEC-MALLS ),and rheology.[Result ] OBG- 1 and OBG- 2 showed the Mw of 80.73×104 g/mol and 8.05×104 g/mol,the yields of (4.86±0.55)% and …

Research Progress In Thermo-Reversible Polysaccharide Gels, Dongxin Zhou, Ziao Zhang, Su Chen, Weimin Yang, Jiajun Sun, Shengzu Han, Anning Xie, Xiaoxiao Li, Yuxiang Bai

Journal of Food Science and Biotechnology

Thermo-reversible gels are widely applied in the processing of baking,meat,and snack products including cakes,candies,jelly,aspic,and steamed custard buns.Currently,the most effective thermo-reversible gel is gelatin,which can combine with water to form a transparent gel that melts when it is close to the temperature of the human oral cavity.However,gelatin is expensive.Therefore,researchers have turned their attention to polysaccharide gels,hoping to obtain more thermo-reversible food raw materials with different properties.The author reviews thermo-reversible polysaccharide gels from natural sources such as plants,algae,and microorganisms and those modified by physical,chemical,and enzymatic methods and summarizes the sources,structures,gelatinization mechanisms,and product applications of polysaccharide gels.It is expected to provide a reference …

Mechanisms Of Antioxidant Activity Of Lactic Acid Bacteria And Its Application In Oxidative Stress-Related Diseases, Yixiao Shao, Chuang Huang, Chenjian Liu, Xiaoran Li

Journal of Food Science and Biotechnology

The antioxidant properties of lactic acid bacteria are related to various probiotic activities,which can prevent and alleviate a variety of chronic diseases caused by oxidation in the host.The antioxidant mechanisms of lactic acid bacteria,including the action mechanisms of antioxidant enzymes and non-enzymatic antioxidants and regulation of host signaling pathways,were expounded.Furthermore,the application status of antioxidant properties of lactic acid bacteria in diseases of the nervous system,digestive system,and skin system were summarized.The aim is to explore how to enhance the antioxidant activity of lactic acid bacteria in oxidative stress-related diseases and give new insights into the development of related treatment strategies.

Zeaxanthin Encapsulated With High Internal Phase Emulsions And Its Stability, Ya Li, Ying Ou, Jie Lu, Shuo Meng, Shoushuai Feng, Hailin Yang

Journal of Food Science and Biotechnology

[Objective ] This study prepared highly stable high internal phase emulsions (HIPEs ) to encapsulate zeaxanthin,thereby improving the stability and expanding the food and pharmaceutical applications of zeaxanthin.[Method ] HIPEs were prepared with the gelatin-chitosan suspension for encapsulation of zeaxanthin extracted from goji berries.Ultra-performance convergence chromatography (UPCC ) was employed to separate zeaxanthin.Confocal laser scanning microscopy (CLSM ) was employed to observe the emulsion structure.The rheological analysis was performed to characterize the emulsion,which was combined with the hydrogen peroxide and storage stability tests to evaluate the performance of encapsulation with HIPEs in improving the stability of zeaxanthin.[Result ] The separation …

Identification And Spoilage Capacity Analysis Of Main Spoilage Bacteria In Pickles, Li Zhu, Huimin Li, Liejiang Yuan, Cancan Peng, Bo Zhou, Sheng Song, Haizhi Wu, Mingyang Zhu, Fangmei Wang, Yu Liu, Yuqian Hu, Ge Li, Yiqing Sun, Yi Zhou

Journal of Food Science and Biotechnology

[Objective ] This study aims to identify the main spoilage bacteria and evaluate their spoilage capacity in the spoilage process of pickles.[Method ] High-throughput sequencing was employed to analyze the microbial community dynamics in the samples of pickles at the early,middle,and late stages of spoilage.The key spoilage bacteria were isolated,purified,and then identified through a combination of colony morphology observation,biochemical analysis,and 16S rDNA/ITS sequencing.Re-inoculation experiments were carried out for further validation of the primary spoilage bacteria in pickles.[Result ] Acinetobacter and Bacillus were the dominant spoilage bacterial genera across the three spoilage stages.Notably,Bacillus exhibited rapid growth over time,with the relative abundance …