Search Results (73)

This study aimed to identify bacterial isolates associated with mortality events in Salmo trutta rearing farms in Spain and to assess their antibiotic resistance profiles. The analysis covered five fish farms: two with a recent history of antibiotic use and three without any antibiotic application in the six months prior to sampling. Tissue samples were collected from moribund fish displaying clinical signs such as erratic swimming, ocular hemorrhages, fin hemorrhages, and skin lesions during disease outbreaks in 2022 and 2023. The samples were analyzed using real-time PCR, amplification and sequencing of the 16S rRNA gene and the ITS-1 intergenic spacer, and MALDI-TOF mass spectrometry. A total of 19 bacterial isolates were identified, with Gram-negative bacteria, particularly Aeromonas spp., being the most prevalent. Other identified taxa included Plesiomonas sp., Hafnia alvei, Pseudomonas fulva, and Kluyvera intermedia, as well as Gram-positive species such as Carnobacterium maltaromaticum, Lactococcus sp., and Enterococcus faecium. Notably, resistant strains were found in four of the five farms, even in those that had not administered antibiotics, suggesting that environmental contamination and anthropogenic factors may significantly contribute to the spread of resistance. Environmental stressors—such as sudden increases in water temperature and high turbidity caused by suspended organic matter—appeared to precede mortality peaks. The findings highlight the role of Aeromonas spp. as a key bacteria associated with mortality events in S. trutta and underscore the multifactorial nature of antibiotic resistance in aquaculture. No florfenicol-resistant isolates were detected in the farms where it is routinely used, indicating that florfenicol remains an effective antibiotic in aquaculture. However, the continuous and systematic monitoring of its use remains essential. The detection of bacteria not traditionally associated with fish pathology in samples from diseased animals suggests the need for further studies into their pathogenic potential. Overall, this descriptive study emphasizes the importance of preventive health strategies, prudent antibiotic use, and environmental monitoring to mitigate bacterial diseases and limit the spread of antimicrobial resistance in brown trout farming. These findings align with a One Health perspective, linking aquaculture practices, ecosystem integrity, and public health. Full article

Class IId bacteriocins are linear, unmodified antimicrobial peptides produced by Gram-positive bacteria, and often display potent, narrow-spectrum inhibition spectra. Garvicin Q (GarQ) is a class IId bacteriocin produced by the lactic acid bacterium Lactococcus garvieae. It stands out for its unusual broad-spectrum antimicrobial activity against various bacterial species, including Listeria monocytogenes, Pediococcus pentosaceus, Carnobacterium maltaromaticum, Enterococcus faecalis, and Lactococcus spp. Its protein target is the mannose phosphotransferase system (Man-PTS) of susceptible bacterial strains, though little is known about the precise molecular mechanism behind GarQ’s unusual broad spectrum of activity. In this work, ¹³C- and ¹⁵N-labelled GarQ was recombinantly produced using our previously described “sandwiched” protein expression system in Escherichia coli. We also developed a protocol to purify a uniformly labelled sample of the small ubiquitin-like modifier His₆-SUMO, which is produced as a byproduct of the expression procedure. We demonstrated its use as a “free” protein standard for 3D NMR experiment calibrations. The GarQ solution structure was solved using triple-resonance nuclear magnetic resonance (NMR) spectroscopy and was compared with the structures of other Man-PTS-targeting bacteriocins. GarQ adopts a helix–hinge–helix fold, which is contrary to its structural predictions according to AlphaFold 3. Full article

To study the effect of cold plasma (CP) on the refrigerator shelf life of coconut water, microorganism growth and diversity and physicochemical properties were investigated. Results indicated that CP treatment did not cause significant color changes in coconut water, with turbidity remaining lower than the control even after 6 days of storage. Enzymatic activity analysis revealed reduced polyphenol oxidase (PPO) and peroxidase (POD) levels in treated samples. Specifically, the 12 s CP treatment resulted in the lowest antioxidant capacity values: 15.77 Fe²⁺/g for ferric reducing antioxidant power (FRAP), 37.15% for DPPH radical scavenging, and 39.51% for ABTS⁺ radical scavenging. Microbial enumeration showed that extended CP treatment effectively inhibited the growth of total viable counts, psychrophilic bacteria, lactic acid bacteria, and yeast. High-throughput sequencing identified Leuconostoc, Carnobacterium, and Lactobacillus as the dominant bacterial genera. During storage, Carnobacterium was the primary genus in the early stage, while Leuconostoc emerged as the dominant genus by the end of the storage period. In summary, CP as an effective non-thermal technology was able to maintain quality and antioxidant capacity, inhibit microbial growth, and delay the spoilage in coconut water to help extend the refrigerated shelf life of the product. Full article

This study aims to determine the differences in the effects of vacuum packaging and modified atmosphere packaging on the quality, flavor, and microorganisms of Mianning ham. Vacuum packaging exhibits stronger antioxidant properties (a* value), while modified atmosphere packaging inhibits microorganisms and delays the decline of Aw through CO₂. A total of 249 volatile substances was determined in the ham, while 19 main flavor substances, such as 1-octanol, hexanal, 2-nonanone, and p-cresol, were identified. It was found that the packaging method significantly affected the contents of alcohols and hydrocarbons. At the phylum level, Firmicutes is the dominant bacterial community. At the genus level, in the vacuum packaging group, Tetragenococcus and Carnobacterium are the core contributing bacteria for flavor, while Staphylococcus is dominant in both packaging types and may inhibit flavor formation. Full article

Propionic acid (PA) is an important organic acid with applications in food preservation, feed additives, and bio-based chemical production. While industrial PA is mostly derived from petrochemical processes, sustainable microbial alternatives are gaining attention. In this study, we explored a co-fermentation strategy using lactic acid bacteria (LAB) with complementary metabolic capabilities to enhance PA biosynthesis via the 1,2-propanediol (PDO) pathway. Genome-based screening identified a metabolic division between strains capable of producing PDO (e.g., Carnobacterium maltaromaticum IBB3447) and those converting PDO to PA (e.g., Levilactobacillus brevis IBB3735). Notably, we discovered that C. maltaromaticum IBB3447 is capable of PDO 24 biosynthesis, a function previously undescribed in this species. Phenotypic assays confirmed glycerol metabolism and acid tolerance among strains. In co-culture fermentation trials, the highest PA concentration (6.87 mM) was achieved using simultaneous fermentation in a fructose–sorbitol–glucose (FRC-SOR-GLC) medium, accompanied by prior PDO accumulation (up to 13.13 mM). No single strain produced PA independently, confirming that metabolic cooperation is required. These findings reveal a novel LAB-based bioprocess for sustainable PA and PDO production, using cross-feeding interactions and the valorization of industrial waste streams. The study supports future optimization and scale-up for circular bioeconomy applications. Full article

We hypothesize that bacteria isolated from free-ranging animals could potentially be useful for practical applications. To meet this objective a Gram-positive bacterium was isolated from the gastrointestinal (GI) tract of a Gray Wolf (Canis lupus) using Brucella broth with hemin and vitamin K (BBHK). By small ribosomal RNA (16S) gene sequencing the bacterium was initially identified as a novel Carnobacterium maltaromaticum strain. The bacterium could be propagated both anaerobically and aerobically and was both catalase/oxidase negative and negative by the starch hydrolysis as well as negative using lipase assays. The reference whole genome sequence (WGS) was obtained using both Illumina and Nanopore sequencing. The genome assembly was 3,512,202 bp in length, encoding core bacterial genes with a GC% content of 34.48. No lysogenic bacteriophage genes were detected, although the genome harbors genes for the expression of bacteriocin and other secondary metabolites with potential antimicrobial properties. Multilocus sequence typing (MLST), WGS phylogenetics, average nucleotide identity (ANI), and single nucleotide polymorphism (SNP) analyses of the isolate’s genome indicate this bacterium is a newly identified Carnobacterium maltaromaticum sequence type (ST). Members of the Carnobacteria have anti-listeria activities, highlighting their potential functional properties. Consequently, the isolate could be a potential probiotic for canids and this is the first report on an axenic C. maltaromaticum culture from the genus Canis. Full article

The influence of high-pressure processing (HPP) at 200, 400, and 600 MPa on spoilage bacterial diversity, microbial load, and chemical and sensory properties of the precooked edible portion of baby clam (PC-EP) was investigated. HPP at 400 MPa for 4 min (400 MPa) significantly prolonged shelf life and sensory acceptability up to 12 days, maintaining a total viable count (TVC) below 6 log CFU/g. In contrast, the TVC of both the control (without HPP treatment) and 200 MPa-treated samples exceeded this limit by day 0 and 3, respectively. The 400 MPa-treated samples showed a reduced load of psychrophilic bacteria, Aeromonas species, and lactic acid bacteria over 12 days. Additionally, coincidentally lower total volatile base and trimethylamine levels confirmed the good quality of HPP-treated PC-EP. Based on next-generation sequencing, a significantly lower microbial diversity index was found in the 400 MPa-treated samples, and it was dominated by Carnobacterium, Lactococcus, and Psychrobacter on day 12. In contrast, the control harbored spoilage bacteria, including Lactococcus, Aeromonas, Shewanella, and Pseudomonas, which correlated with higher acetic acid and acetoin levels as confirmed by HS-SPME-GC-EI/MS. These findings demonstrated that HPP at 400 MPa for 4 min was an effective non-thermal preservation method, extending the shelf life of PC-EP by inhibiting spoilage bacteria. Full article

Poultry meat is the most consumed meat worldwide due to its low fat content, sensory qualities, and affordability. However, its rapid spoilage, especially when minced for products like hamburgers, is a challenge. Strategies such as sulfite addition or modified-atmosphere packaging (MAP) can help control spoilage and microbial growth. This study evaluated both approaches by analyzing bacterial development in poultry hamburgers through total viable counts and MALDI-TOF identification, combining food-pathogens detection. The addition of 5 mg/kg sulfites had a limited effect, whereas increasing CO₂ levels in the packaging significantly extended the shelf life by reducing the bacterial growth rates and prolonging the lag phases. The most affected bacteria were aerobic mesophilic and psychrotrophic bacteria, as well as Brochothrix thermosphacta. Carnobacterium spp. dominated the aerobic mesophilic group, while Enterobacter spp. was prevalent in Enterobacteriaceae and aerobic mesophilic isolates, highlighting its role in spoilage. Hafnia alvei was also relevant in the final spoilage stages. These results suggest the importance of these bacteria in poultry hamburger decay and demonstrate that MAP is an effective method to delay spoilage. Full article

Horses have close interactions with humans and are important as working animals and livestock. In contrast to smaller companion animals like cats and dogs, there is only little information available about their skin microbiome. The objective of this study was to identify and characterize the culturable cutaneous microbiome of healthy horses. Samples were taken from 14 horses from Southern Germany which were randomly enrolled in this study. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) was used as a method to detect the culturable microorganisms of horse skin. The most abundant culturable species of horse skin identified in this study include Bacillus cereus, Bacillus pumilus, Carnobacterium inhibens, Exiguobacterium sibiricum, Macrococcus carouselicus, Macrococcus goetzii and Staphylococcus equorum. Analyses of the bacteria across different body regions indicated the specific preferences of species for certain skin areas. In addition, our data hinted to an influence of the age of the horses tested and an influence between the four stables studied. Full article

Lactic acid bacteria (LAB) are known as producers of various antimicrobial compounds. Among these, bacteriocins have attracted considerable interest because of their potential use as natural food preservatives. The aim of this study was to identify potential strains from Egyptian sources that have unique antibacterial activity for possible future use. In this current study, 835 LAB strains were isolated from different Egyptian sources such as meat, salted fish, chicken byproducts, dairy products, and a starter for fermentation. The bacteriocin activity of cell-free culture supernatants was tested using the spot-on-lawn method against eight indicator strains. As a result, 237 isolates were found to produce bacteriocin-like substances (BLS). According to their antimicrobial spectra, they were classified into three groups: the broad spectrum group (2.1% of isolates), the middle spectrum group (15.2% of isolates), and the narrow spectrum group (82.7% of isolates). 16S rDNA sequencing showed that all isolates belonged to LAB strains such as Lactobacillus, Enterococcus, Carnobacterium, Weissella, and Leuconostoc. Egyptian materials were found to be promising sources of bacteriocin-producing LAB. The BLS generated from LAB in this current work have a diverse antimicrobial spectrum against numerous bacterial hazards, including Listeria. The new strains identified in this study were shown to have characteristic antimicrobial spectra and can be used in the future as effective preservatives in the food industry. Full article

Dry-aged beef has gained interest worldwide in recent years due to its improved sensory attributes. This enhancement is thought to be partially driven by microbial activities, particularly lipolysis and proteolysis. In this study, dry-aged beef manufactured by seven commercial producers in China was analyzed. The pH value and total volatile base nitrogen value of dry-aged beef were determined. High-throughput amplicon sequencing of full-length 16S rRNA genes and internal transcribed spacer (ITS) regions was used to analyze the microbial community. A total of 207 proteolytic and lipolytic isolates were identified by sequencing 16S rRNA genes for bacteria and sequencing the D1/D2 region of 28S rRNA genes and the ITS region for fungi. The results revealed that the crust harbored greater numbers of bacteria and fungi than the interior. The bacterial community was dominated by Pseudomonas species, which were core members in both the crust and interior, while Brochothrix thermosphacta was identified as a core bacterium exclusively in the crust. The fungal community primarily constituted Candida sake, Kurtzmaniella species, and members of the phylum Chytridiomycota. Proteolytic and lipolytic isolates were mainly identified as Pseudomonas sp., B. thermosphacta, Carnobacterium maltaromaticum, Candida zeylanoides (teleomorph: Kurtzmaniella zeylanoides), C. sake, and Debaryomyces hansenii. Two strains of C. zeylanoides and C. sake exhibiting high proteolytic and lipolytic activities effectively hydrolyzed beef fat, myofibrillar protein, and sarcoplasmic protein. This study characterized the main microorganisms and their enzymatic functions associated with dry-aged beef, highlighting the need to explore their contributions to the sensory attributes of dry-aged beef. Full article

Noctiluca scintillans, known as a global red tide species, is a common red tide species found in Pingtan Island. To examine the bacterial community structure in different environments during the red tide period of N. scintillans on Pingtan Island, samples were collected from the Algal Bloom Area (ABA), Transition Area (TA), and Non-Algal Bloom Area (NBA) on 6 April 2022, and the environmental physicochemical factors and bacterial community were determined. The outbreak of N. scintillans red tide significantly impacted the water quality and bacterial community structure in the affected sea area. The water quality in the ABA has deteriorated markedly, with the contents of COD, NH₄⁺-N, and PO₄³⁻ in the ABA being significantly higher than those in the TA and NBA, while the pH is significantly lower than that in the TA and NBA. The richness, diversity, and evenness of the bacterial community in the ABA are all lower than those of the TA and NBA. For instance, the Shannon index values of the three sampling points are 4.41, 5.41, and 6.37, respectively. At the phylum level, the dominant bacterial phyla in the ABA are Proteobacteria, Firmicutes, and Cyanobacteria; in the TA, they are Proteobacteria, Bacteroidetes, and Firmicutes; and in the NBA, they are Proteobacteria, Bacteroidetes, and Cyanobacteria. At the genus level, the dominant bacterial genera in the ABA are Vibrio, Carnobacterium, Candidatus_Megaira, Planktomarina, and Pseudoalteromonas; in the TA, they are Vibrio, Planktomarina, Lentibacter, Glaciecola, and Jannaschia; and in the NBA, they are Planktomarina, Amylibacter, NS5_marine_group, Aurantivirga, and marine_metagenome. In the ABA, the combined proportion of Vibrio and Carnobacterium exceeds 50%, with Vibrio_splendidus accounting for 93% of the total Vibrio population. These research results can provide a scientific basis for clarifying the environmental characteristics and bacterial composition during the large-scale N. scintillans red tide in Pingtan Island. Full article

Essential oils (EOs), regarded as secondary metabolites from plants, possess effective antibacterial properties. This study investigates the antibacterial efficacy of seven citrus EOs against six spoilage bacteria: Vibrio parahaemolyticus, V. harveyi, Photobacterium damselae, Shewanella putrefaciens, Carnobacterium divergens, and Lactobacillus pentosus. The antibacterial activity of these EOs was evaluated using solid- and vapor-phase applications. All tested EOs demonstrated effective antibacterial activity at a concentration of 294 μL/L against Gram-negative bacteria. Notably, lemon and orange EOs exhibited dose-dependent inhibition in both solid- and vapor-phase applications, with minimum effective concentrations ranging from 29.4 to 58.8 μL/L. Following treatment with lemon and orange EOs for 6 h at 1/4 minimum inhibitory concentration, leakage of intracellular DNA and proteins was observed, indicating damage to the cell membrane/wall. Proteomic analysis revealed distinct mechanisms: lemon EO impaired bacterial antioxidant defenses, while orange EO disrupted cell division, leading to reduced bacterial viability. These findings provide valuable insights into the potential of different EO application forms in controlling spoilage bacteria. Full article

Douchi has attracted attention for its unique taste and rich health functions. This study investigated the nutrition, flavor and correlation between the flavor and microorganisms of two traditional bacterial douchi from the province of Gansu in northwest China. The findings reveal significant variations in nutrition, flavor compounds, and the microbiota between Longnan and Qingyang douchi. Three dominant bacterial genera (Carnobacterium, Ignatzschineria, and Bacillus) and one dominant bacterial genus (Pichia) were found in the QY douchi, while four bacterial genera (Bacillus, Ignatzschineria, Proteus, and Providencia) and three fungal genera (Pichia, Candida, and Rhodosporidium) were dominant in samples of the LN douchi. For flavor substances, a total of 48 volatile components were detected in Longnan douchi and 41 in Qingyang douchi. Using the relative odor activity value (ROAV), we identified five key flavor compounds in Longnan douchi and four key flavor compounds in Qingyang douchi. The correlation analysis showed that there were certain positive or negative correlations between the key microorganisms and the flavor of the two traditional bacterial douchi. The results of this study can serve as a theoretical reference for improving the quality and flavor of traditional douchi. Full article

The consumption of raw or smoked fish entails significant microbiological risks, including contamination by pathogens such as Listeria monocytogenes, which can cause severe foodborne illnesses. This study explores the preservative use of piscicolin CM22, a novel bacteriocin derived from the psychrotolerant strain Carnobacterium maltaromaticum CM22, in two types of edible coatings (EC): chitosan-based and fish gelatin-based. An initial in vitro characterization of the technological and antimicrobial properties of these ECs with and without bacteriocin was conducted. The efficacy of the edible coatings was subsequently evaluated through shelf life and challenge tests against L. monocytogenes in raw and smoked fish products. The results demonstrated significant antimicrobial activity, with the chitosan-based coating containing piscicolin CM22 being the most effective in reducing microbial counts and maintaining pH and color stability. Furthermore, in the challenge test studies, both ECs effectively controlled L. monocytogenes, showing significant reductions in bacterial counts compared to the controls in fresh tuna, salmon, and smoked salmon. The ECs containing piscicolin CM22 reduced Listeria counts by up to 4 log CFU/g in raw and smoked fish samples, with effective control in smoked salmon for up to 15 days at refrigeration temperature. While further research is required to fully assess their preservation potential, these findings strongly indicate that piscicolin CM22-functionalized edible coatings hold significant potential for improving the quality and safety of fish products. Full article