Pseudomonas
tolaasii
(P.
tolaasii)
is
considered
to
be
the
main
pathogen
of
brown
spot
disease
in
mushrooms.
Therefore,
P.
was
isolated
from
browning
mushroom
and
identified
by
16S
rRNA
gene
sequencing.
The
antibacterial
antibiofilm
activities
cinnamon
essential
oil
(CEO)
on
its
application
mushrooms
were
investigated.
results
indicated
that
CEO
had
a
significant
inhibitory
effect
tolaasii.
After
treatment,
surface
cells
damaged,
leakage
entocyte
observed.
Importantly,
energy
metabolism
inhibited,
with
marked
decrease
ATP
content
ATPase
activity.
crystal
violet
staining
assay
scanning
electron
microscopy
revealed
treatment
not
only
inhibited
biofilm
formation,
but
also
effectively
eradicated
mature
biofilm.
effects
displayed
excellent
maintain
quality
(Agaricus
bisporus).
this
study
will
provide
references
for
further
research
natural
food
agents.
Foods,
Journal Year:
2025,
Volume and Issue:
14(2), P. 193 - 193
Published: Jan. 9, 2025
The
correlation
between
spoilage
bacteria
and
the
degradation
of
aquatic
food
quality
during
chilled
storage
is
substantial.
However,
our
understanding
precise
roles
in
oyster
remains
incomplete.
aim
this
study
was
to
explore
role
three
dominant
strains
spoilage.
Subsequently,
metabolites
spoiled
meat
after
inoculation
with
were
analyzed
using
LC-MS-based
untargeted
metabolomics.
Combining
results
from
various
biochemical
indicators
spoilage,
Psychrobacter
immobilis,
Shewanella
putrefaciens,
Photobacterium
swingsii
are
shown
be
main
meat,
their
effects
on
changes
evaluated
through
total
volatile
basic
nitrogen
(TVB-N),
pH,
thiobarbituric
acid
reactive
substances
(TBARSs),
weight
loss,
respectively.
showed
that
Ps.
immobilis
S.
putrefaciens
exhibited
great
capacity.
P
swingsii,
although
a
bacterium,
lower
competency
than
above
two
bacterial
but
demonstrated
activity
producing
microbial
lipases
oxidize
fats.
In
addition,
metabolomics
suggest
7,
8-Dimethoxy-3-(4-methoxyphenyl)-4-oxo-4H-chromen-5-yl-2-O-pentopyranosylhexopyranoside,
1,2,3,6-Tetrahydropyridine-4-carboxylic
acid,
Propionic
L-phenylalanine
potential
markers
oysters.
These
findings
extend
microorganisms
play
oysters
offer
valuable
insights
into
development
technologies
for
monitoring
freshness
based
these
markers.
npj Science of Food,
Journal Year:
2025,
Volume and Issue:
9(1)
Published: Feb. 3, 2025
Aquatic
products,
characterized
by
their
high
moisture
content,
abundant
nutrients,
and
neutral
pH,
create
an
optimal
environment
for
the
rapid
proliferation
of
spoilage
organisms,
lipid
oxidation,
autolytic
degradation.
These
factors
collectively
expedite
deterioration
aquatic
products
during
storage
transportation
within
supply
chain.
To
maintain
quality
extend
shelf-life
appropriate
preservation
methods
must
be
implemented.
The
growing
consumer
preference
bio-preservatives,
is
primarily
driven
demands
naturalness
concerns
about
environmental
sustainability.
present
review
discusses
commonly
employed
bio-preservatives
derived
from
plants,
animals,
microorganisms
utilization
in
products.
Moreover,
mechanisms
including
antioxidant
activity,
inhibition
bacteria
enzyme
formation
protective
films
are
reviewed.
Integration
bio-preservation
techniques
with
other
methods,
such
as
nanotechnology,
ozone
technology,
coating
technology
that
enhance
fresh-keeping
effect
discussed.
Importantly,
principal
issues
application
countermeasures
presented.
Further
studies
identification
new
preserve
safety
should
continue.
