Microbiome analysis and growth behaviors prediction of potential spoilage bacteria inhabiting harvested edible mushrooms

Xia, Fei; Zhang, Chuchu; Jiang, Qiuyue; Wu, Zining; Cao, Shiling; Wu, Peihong; Gao, Yuehua; Cheng, Xin

doi:10.1007/s41348-023-00798-6

Cited by 2 publications

(1 citation statement)

References 57 publications

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“…The growth of wild, mutant and complementation phenotypes was measured by optical density at OD 600 nm every 6 h via an ultraviolet spectrophotometer. For comparative analysis of growth kinetics, the Gompertz model [ 22 ] was applied to fit the OD 600 data. Per the parameters including maximum specific growth rate (V max ), lag time (Lag) and maximal OD 600 at stationary phase (A max ), the growth abilities of different strains were compared.…”

Section: Methodsmentioning

confidence: 99%

The Phase-Dependent Regulation of Lux-Type Genes on the Spoilage Characteristics of Hafnia alvei

Bi,

Yao,

Zhang

et al. 2024

Foods

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Hafnia alvei, a specific spoilage microorganism, has a strong capacity to destroy food protein and lead to spoilage. The aim of this study was to evaluate the phase-dependent regulation of lux-type genes on the spoilage characteristics of H. alvei H4. The auto-inducer synthase gene luxI and a regulatory gene luxR of the quorum sensing systems in H. alvei H4 were knocked out to construct the mutant phenotypes. On this basis, the research found that the luxI and luxR genes had a strong positive influence on not only flagella-dependent swimming ability and biofilm formation but also the production of putrescine and cadaverine. The luxR gene could downregulate putrescine production. The maximum accumulation of putrescine in wild type, ΔluxI, ΔluxR and ΔluxIR were detected at 24 h, reaching up to 695.23 mg/L, 683.02 mg/L, 776.30 mg/L and 724.12 mg/L, respectively. However, the luxI and luxR genes have a potential positive impact on the production of cadaverine. The maximum concentration of cadaverine produced by wild type, ΔluxI, ΔluxR and ΔluxIR were 252.7 mg/L, 194.5 mg/L, 175.1 mg/L and 154.2 mg/L at 72 h. Moreover, the self-organizing map analysis revealed the phase-dependent effects of two genes on spoilage properties. The luxI gene played a major role in the lag phase, while the luxR gene mainly acted in the exponential and stationary phases. Therefore, the paper provides valuable insights into the spoilage mechanisms of H. alvei H4.

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Section: Methodsmentioning

confidence: 99%

The Phase-Dependent Regulation of Lux-Type Genes on the Spoilage Characteristics of Hafnia alvei

Bi,

Yao,

Zhang

et al. 2024

Foods

View full text Add to dashboard Cite

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Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

Cao,

Wu,

Xia

et al. 2024

Foods

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Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By comprehensively evaluating the relative advantages and limitations of these new technologies, their potential and challenges in practical applications are inferred. The paper also proposes directions and suggestions for the future development of edible fungi preservation, aiming to provide reference and guidance for improving the quality of edible fungi products and extending their shelf-life.

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Microbiome analysis and growth behaviors prediction of potential spoilage bacteria inhabiting harvested edible mushrooms

Cited by 2 publications

References 57 publications

The Phase-Dependent Regulation of Lux-Type Genes on the Spoilage Characteristics of Hafnia alvei

The Phase-Dependent Regulation of Lux-Type Genes on the Spoilage Characteristics of Hafnia alvei

Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review

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