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Corrigendum to “environmental microorganisms as heterogeneous sources and shapers of the fermentation microbiome in Zhejiang rosy vinegar” [Int. J. Food Microbiol. 447 (2026) 111554]
Volume 450, 2 April 2026, 111656Author links open overlay panelGuoli Chang a, Jun Zhang a, Xiaoyue Fang a, Shenchenyu Zhan...
Bacteriophage-functionalized biopolymer packaging solutions for poultry cold chain: A bibliometric and mechanistic review
Poultry are recognized as asymptomatic carriers of diverse pathogenic microorganisms capable of transmission to humans thr...
Growth rate influences flavour formation in Lactococcus cremoris independently of metabolic protein levels
A starter culture is a preparation of living microbes that is added to raw food material to accelerate, steer, and/or ensu...
Novel diethylthiosulfinate suppresses postharvest peach brown rot in vitro and vivo by disrupting carbon metabolism and virulence pathways in Monilinia fructicola
Peach (Prunus persica L. Batsch), a member of the Rosaceae family, is a nutritionally dense fruit rich in vitamins, amino ...
Psychrotrophic lactic acid bacteria enhance microbial safety in kimchi: Evidence from untargeted metabolomics
With the growing global emphasis on health and wellness, fermented foods have garnered increasing attention (Diez-Ozaeta a...
Exposure-driven adaptation of Listeria monocytogenes to disinfectants yields distinct resistance phenotypes depending on the strain
Antimicrobial resistance in Listeria monocytogenes is an increasing concern in food processing environments, especially wh...
1,2-propanediol metabolism by heterofermentative lactobacilli in sourdough
The conversion of lactate to 1,2-propanediol and 1,2-propanediol to propionate sustains viability and metabolic activity o...
Inhibitory activity and mechanism of resveratrol against methicillin-resistant Staphylococcus aureus in beef: A global proteomics study
The antimicrobial properties of numerous natural compounds extracted from various plants are being extensively investigate...
Health risk and disease burden of pork-derived nontyphoidal Salmonella in Chinese households: A quantitative microbiological risk assessment
Foodborne diseases remain a persistent threat to global health. The World Health Organization (WHO) estimated that 31 food...
Shotgun proteomics reveals interactions between Starmerella bacillaris and Saccharomyces cerevisiae during sequential wine fermentation
The use of non-Saccharomyces yeasts species in sequential fermentation with Saccharomyces cerevisiae has gained increasing...
Microbiological quality of plant-based cheese analogues and pathogen behavior in cashew nut-based varieties in cashew nut-based varieties
The demand for plant-based alternatives to animal-derived foods, such as dairy products, is steadily growing (Falkeisen et...
Antimicrobial mechanism of green citrus peel extract against Gluconobacter cerinus causing decay in ‘Xuxiang’ kiwifruit
Kiwifruit (Actinidia chinensis), also known as Chinese gooseberry, belongs to the family Actinidiaceae and the genus Actin...
Synergistic action of ε-polylysine and theaflavin-3,3′-digallate against Hafnia alvei in turbot preservation: Quorum sensing disruption and bacterial sensitization
Food safety and quality assurance face persistent challenges due to microbial contamination, especially in aquatic product...
Insights into the mechanism of nutty aroma formation by Staphylococcus saprophyticus in fermented sausages
Coagulase-negative staphylococci (CNS) are a group of Staphylococcus characterized by the absence of coagulase production....
Fermentation optimization reveals multi-level metabolic regulation of antifungal lipopeptides in Bacillus velezensis YTQ3 for enhanced postharvest biocontrol
Pathogenic fungi are a predominant cause of postharvest losses, accounting for an estimated 30% of the total harvested pro...
Rare microbial taxa as potential drivers of yield variation in sauce-flavor baijiu fermentation: Insights from microecology and machine learning
Chinese baijiu is one of the six most renowned distilled spirits in the world (Qiao et al., 2023). Among them, sauce-flavo...
Inhibition mechanism of linalool on Vibrio parahaemolyticus biofilms and its removal of biofilms on the surfaces of shrimp and its processing materials
Vibrio parahaemolyticus (V. parahaemolyticus) is a gram-negative species that mainly originates from seafood such as fish,...
Bioaugmentation with aspergillus flavus and Monascus purpureus modulates microbial community and enhances the quality of Zhejiang rice vinegar
Vinegar is a traditional fermented condiment in most countries and has been commercially produced and sold for approximate...
Analysis of the correlation between microbial community succession and volatile flavor compounds during the processing of Gannan Yak Qula
Yak milk from the high-altitude cold regions of the Qinghai-Tibetan Plateau possesses exceptional nutritional value (Li et...
Discovery and functional validation of critical genes mediating synergistic spoilage between Pseudomonas fragi and Pseudomonas putida in fresh pork
The abundant nutrients (e.g. lipids, proteins, amino acids, iron and other micronutrients) as well as high water activity ...
Metatranscriptomics and HS-GC-IMS unveils the disparities in gene functions, metabolic traits, and volatile metabolites between highly-preserved and easily-spoiled soybean pastes
Soybean paste holds a significant position as a condiment in many Asian Culinary heritages, including Chinese, Japanese, a...
Changes in microbial assembly and ecological processes following application of Aureobasidium pullulans on apple fruit surface
Fruit surfaces harbor microbial communities of diverse taxa that may play an integral role in maintaining fruit quality an...
Detection of Fusarium spp. and T-2 and HT-2 toxins contamination in oats using visible and near-infrared spectroscopy
Fusarium langsethiae (FL) is one of the major contaminants in oats in the United Kingdom (UK) and is a significant produce...
Two novel Vibrio parahaemolyticus phages (vB_VpaS_1601 and vB_VpaP_1701) can serve as potential biocontrol agents against Vibrio parahaemolyticus infection in seafood
Vibrio parahaemolyticus is a halophilic, Gram-negative bacterium widely distributed in coastal and estuarine areas (Lovell...
Fluoroquinolone susceptibility of wild-type Listeria monocytogenes isolates and the role of FepR and ParC mutations in conferring fluoroquinolone tolerance
Fluoroquinolone response and associated genotypic variants were characterized in a set of 88 Listeria monocytogenes strain...
Unexpected high prevalence of carbapenemase-producing bacteria and widely spread of blaNDM-1-positive Shewanella spp. in retail shrimp
Environmental pollution and food safety are two interconnected global health challenges that threaten public health. While...
The putative Rho guanine nucleotide exchange factor GerA in Aspergillus flavus regulates growth, development, and aflatoxin synthesis
Aspergillus flavus is a saprophytic fungus and opportunistic pathogen that is widely distributed in the soil and air in th...
Diverse Acinetobacter in retail meat: a hidden vector of novel species and antimicrobial resistance genes, including plasmid-borne blaOXA-58, mcr-4.3 and tet(X3)
Acinetobacter species, particularly Acinetobacter baumannii, are recognized pathogens in clinical settings, yet their pres...
Deciphering the biocontrol ability of Bacillus velezensis strains against phytopathogenic fungi in grapes by in situ and in silico approaches
Fungal control is one of the main challenges faced by winegrowers, as phytopathogenic fungi reduce vineyard productivity a...
Streptomyces olivoreticuli ZZ-21 act as a potential biocontrol strain against pepper anthracnose caused by Colletotrichum scovillei
Pepper (Capsicum annuum) is an important spice crops consumed worldly as both a vegetable and seasoning. The pepper fruit ...
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