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学者姓名：倪莉
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Abstract ：
Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution to the formation of the flavor characteristics of rice wine. Hongqu and Maiqu are two kinds of Jiuqu commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with Hongqu and Maiqu as fermentation agents. The results showed that the amino acid content of rice wine fermented with Maiqu (MQW) was significantly lower than that of rice wine fermented with Hongqu (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that Weissiella, Enterobacter, Leuconostoc, Kosakonia, Saccharomyces, Aspergilus and Monascus were identified as the predominant microbial genera in HQW brewing process, while Saccharopolyspora, Lactococcus, Enterobacter, Leuconostoc, Kosakonia, Pediococcus, Pantoea, Saccharomyces, Aspergillus, Lichtheimia and Nakaseomyces were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW.
Keyword ：
Biogenic amines Biogenic amines Chinese rice wine Chinese rice wine Flavor quality Flavor quality Jiuqu Jiuqu Metagenomics Metagenomics
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| GB/T 7714 | Hou, Siwen , Liang, Zihua , Wu, Qi et al. Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters [J]. | FOOD MICROBIOLOGY , 2025 , 125 . |
| MLA | Hou, Siwen et al. "Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters" . | FOOD MICROBIOLOGY 125 (2025) . |
| APA | Hou, Siwen , Liang, Zihua , Wu, Qi , Cai, Qiqi , Weng, Qibiao , Guo, Weiling et al. Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters . | FOOD MICROBIOLOGY , 2025 , 125 . |
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Abstract ：
通过外源添加酿酒酵母对红曲酒酿造过程进行强化发酵,探究其对红曲酒酿造过程中生物胺及挥发性风味组分的影响,以及对酿造微生物菌群组成的调控作用.理化检测和挥发性组分分析表明,酿酒酵母强化发酵不仅能有效降低红曲酒酿造过程中生物胺的生成(消减率高达83.43％),而且可以完全抑制酪胺的产生,显著提升红曲酒中癸酸甲酯、辛酸乙酯、棕榈酸乙酯、硬脂酸乙酯和3-羟基丁酸乙酯等特征酯类香气组分的含量,进而达到"降胺、增香"的双重调控作用.此外,酿酒酵母强化发酵可有效降低红曲酒75.24％的酸度.基于扩增子高通量测序的微生物组分析表明,酿酒酵母强化发酵可降低红曲酒酿造体系中乳杆菌属、乳球菌属、魏斯氏菌属、明串珠菌属、威克汉姆酵母属、毛孢酵母属等潜在产胺菌的相对丰度,提升假单胞菌属、肠球菌属、科萨克氏菌属、芽孢杆菌属、克罗诺杆菌属等微生物的相对丰度.感官品评分析表明,酿酒酵母强化发酵酿造的红曲酒酸度适中,口感更加醇厚、绵延,整体风味品质得到明显提升.本研究揭示了酿酒酵母强化发酵对红曲酒酿造过程中生物胺的消减及特征香气的提升具有积极影响,明晰了其对红曲酒酿造微生物菌群组成的调控作用,对红曲酒酿造工艺改进具有一定的参考价值,有助于提升红曲酒的安全性及风味品质,促进我国黄酒酿造产业的健康可持续发展.
Keyword ：
强化发酵 强化发酵 微生物菌群 微生物菌群 生物胺 生物胺 红曲黄酒 红曲黄酒 酿酒酵母 酿酒酵母 风味品质 风味品质
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| GB/T 7714 | 袁钰洁 , 雷昊 , 梁梓华 et al. 酿酒酵母强化发酵对红曲酒微生物组成及风味品质的影响 [J]. | 中国食品学报 , 2025 , 25 (1) : 322-334 . |
| MLA | 袁钰洁 et al. "酿酒酵母强化发酵对红曲酒微生物组成及风味品质的影响" . | 中国食品学报 25 . 1 (2025) : 322-334 . |
| APA | 袁钰洁 , 雷昊 , 梁梓华 , 侯思文 , 罗怡 , 江美珍 et al. 酿酒酵母强化发酵对红曲酒微生物组成及风味品质的影响 . | 中国食品学报 , 2025 , 25 (1) , 322-334 . |
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As a probiotic strain isolated from Hongqu rice wine (a traditional Chinese fermented food), Limosilactobacillus fermentum FZU501 (designated as Lf) demonstrates exceptional gastric acid and bile salt tolerance, showing potential application as a functional food. The aim of this study was to investigate the protective effect of dietary Lf intervention on alcohol-induced liver injury (ALI) in mice. The results demonstrated that oral administration of Lf effectively ameliorated alcohol-induced lipid metabolism disorders by reducing the serum levels of TC, TG and LDL-C and increasing the serum levels of HDL-C. In addition, oral administration of Lf effectively prevented alcohol-induced liver damage by increasing the hepatic activities of antioxidant enzymes (CAT, SOD, GSH-Px) and alcohol-metabolizing enzymes (ADH and ALDH). Interestingly, 16S amplicon sequencing showed that oral administration of Lf increased the number of Prevotella, Lachnospiraceae_NK4A136_group and Lactobacillus, but decreased the proportion of Faecalibaculum, Adlercreutzia and Alistipes in the intestines of mice that consumed excessive alcohol, which was highly associated with improved liver function. As revealed by liver untargeted metabolomics studies, oral Lf clearly changed liver metabolic profiles, with the signature biomarkers mainly involving purine metabolism, taurine metabolism, tryptophan, alanine, aspartic acid and glutamate metabolism, etc. Additionally, Lf intervention regulated liver gene transcription in over-drinking mice for cholesterol metabolism, bile acid metabolism, fatty acid beta-oxidation, alcohol metabolism and oxidative stress. Taken together, the above research results provide solid scientific support for the biological activity of Lf in ameliorating alcohol-induced liver metabolism disorder and intestinal microbiota imbalance.
Keyword ：
alcoholic liver injury alcoholic liver injury food microorganisms food microorganisms intestinal microbiota intestinal microbiota metabolomics metabolomics oxidative stress oxidative stress probiotic intervention probiotic intervention
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| GB/T 7714 | Liang, Zihua , Chen, Shiyun , Zhang, Xiangchen et al. The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota-Liver Axis [J]. | FOODS , 2025 , 14 (6) . |
| MLA | Liang, Zihua et al. "The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota-Liver Axis" . | FOODS 14 . 6 (2025) . |
| APA | Liang, Zihua , Chen, Shiyun , Zhang, Xiangchen , Li, Jiayi , Guo, Weiling , Ni, Li et al. The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota-Liver Axis . | FOODS , 2025 , 14 (6) . |
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Wuyi Rock Tea (WRT) undergoes complex chemical transformations during roasting that significantly influence its aroma. This study explores the mechanisms involved in the formation of key aroma compounds, specifically alkylpyrazines and furans. Using HS-SPME-GC-O-MS and aroma dilution analysis, we identified 15 odor-active compounds, including three alkylpyrazines (2,6-diethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, and 2-methyl3,5-diethyl-pyrazine) and two furans (furfural and 5-methyl-2-furancarboxaldehyde), with odor-active values exceeding 1. An "in-leaf" labeling approach utilizing isotopically labeled alanine ([15N]-Ala) and glucose ([U-13C6]-Glc) was employed to explore the contributions of tea leaf matrix and soluble compounds. Results indicated that the incorporation of two nitrogen atoms from alanine was the predominant pathway for alkylpyrazine formation, while five or six carbon atoms from glucose were primarily responsible for furan formation. Additionally, the insoluble tea leaf matrix contributed 13 % to 32 % of alkylpyrazines and 12 % to 25 % of furans. These findings enhance our understanding of the Maillard reaction's role in WRT's flavor development.
Keyword ：
Alkylpyrazines Alkylpyrazines Furans Furans "In-leaf" model "In-leaf" model Roasting processing Roasting processing Stable isotope-labeling Stable isotope-labeling Wuyi rock tea Wuyi rock tea
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| GB/T 7714 | Chen, Wensong , Liu, Wangxin , Liu, Zhibin et al. Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an "in-leaf" model with isotopic labeling [J]. | FOOD CHEMISTRY , 2025 , 474 . |
| MLA | Chen, Wensong et al. "Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an "in-leaf" model with isotopic labeling" . | FOOD CHEMISTRY 474 (2025) . |
| APA | Chen, Wensong , Liu, Wangxin , Liu, Zhibin , Wang, Daoliang , Lan, Xiaoye , Zhan, Sijia et al. Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an "in-leaf" model with isotopic labeling . | FOOD CHEMISTRY , 2025 , 474 . |
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High molecular weight polysaccharides (GLPH, >= 300 kDa) are the major compounds of Ganoderma lucidum with improving liver function. However, the effect of GLPH on improving acute liver injury (ALI) wasn't revealed. Herein, the ameliorating effects and mechanisms of GLPH were revealed in lipopolysaccharide (LPS)-ALI mice. The results indicated that GLPH intervention (100 mg/kg day) reduced the serum ALT (22.67 f 6.48 U/L), AST (21.19 f 7.08 U/L), ALP (56.98 f 12.71 U/L), GGT (1.48 f 0.22 U/L) levels in ALI mice (p < 0.01). GLPH activated the hepatic antioxidant enzymes activity [SOD (3.75 f 1.17 U/mg prot.) and CAT (3.01 f 0.85 U/mg prot.)] and suppressed the hepatic inflammatory cytokines production [TNF-alpha (40.14 f 8.15 pg/mg prot.), IL-1 beta (35.47 f 10.90 pg/mg prot.), and IL-6 (8.44 f 1.71 pg/mg prot.)] by regulating the Nrf2/OH-1 and Tlr4/NF-kappa B pathway (p < 0.05). Furthermore, GLPH regulated the abundance of Bifidobacterium, Akkermansia, Anaerovorax, and Tyzzerella, which associated with cecal SCFAs, hepatic inflammatory cytokines and antioxidant enzymes. GLPH significantly changed 85 liver metabolites (p < 0.01), which is beneficial for prevent the development of ALI. These results suggested GLPH displayed promising prebiotic properties in relieving ALI, regulating gut microbiota and liver metabolism.
Keyword ：
Acute liver injury Acute liver injury Ganoderma lucidum Ganoderma lucidum Gut microbiota Gut microbiota Metabolomic Metabolomic Polysaccharides Polysaccharides
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| GB/T 7714 | Guo, Weiling , Liu, Wenkun , Liang, Peng et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 287 . |
| MLA | Guo, Weiling et al. "High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 287 (2025) . |
| APA | Guo, Weiling , Liu, Wenkun , Liang, Peng , Ni, Li , Lv, Xucong , Fan, Jinlin et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 287 . |
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Two strains of Bacillus subtilis designated YY-10 and BY-2, were isolated from the surface of tobacco and found to be capable of significant lignin degradation. The predominant lignin-degrading enzymes produced by these strains were lignin peroxidase (LiP) and manganese peroxidase (MnP), respectively. A notable distinction was observed in the organoleptic evaluation and volatile flavor compounds, as determined by sensory evaluation and GC-MS analysis. The content of volatile flavor compounds, such as geranylacetone, meglumine trienone B, and meglumine trienone C, was found to be significantly increased in roasted tobacco treated with YY-10. This treatment has been shown to reduce the astringent flavor of the roasted tobacco and improve the aroma, which in turn could improve the quality of the roasted tobacco. Conversely, the quality and aroma levels of the roasted tobacco treated with the crude enzyme solution of the BY-2 strain were reduced. Transcriptome analysis revealed that the expression of genes related to amino acid metabolism, genetic material biosynthesis, and protein synthesis was up-regulated in the YY-10 strain compared with the BY-2 strain, which promoted the biosynthesis of LiP. This study provides a preliminary elucidation of the potential mechanism by which YY-10 enhances the quality of tobacco leaves through lignin-degrading enzyme production, thus establishing a research foundation for the subsequent treatment of waste tobacco raw materials and industrial applications.
Keyword ：
flavor flavor lignin-degrading bacteria lignin-degrading bacteria lignin peroxidase lignin peroxidase roasted tobacco roasted tobacco transcriptome transcriptome
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| GB/T 7714 | Wang, Junmin , Long, Teng , Jiang, Zhenkun et al. Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains [J]. | FRONTIERS IN MICROBIOLOGY , 2025 , 16 . |
| MLA | Wang, Junmin et al. "Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains" . | FRONTIERS IN MICROBIOLOGY 16 (2025) . |
| APA | Wang, Junmin , Long, Teng , Jiang, Zhenkun , Mu, Wenjun , Su, Mingliang , Ni, Li et al. Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains . | FRONTIERS IN MICROBIOLOGY , 2025 , 16 . |
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Background: Tea, celebrated for its delightful flavors and health benefits, is a globally cherished beverage. Umami taste is an essential contributor to its flavor profile and its perception mechanism is crucial for enhancing the taste quality of tea. The exploration of individual physiological and emotional responses to gustatory signals through physiological measurement techniques makes it possible to decode the mechanisms underlying umami perception. Scope and approach: This article focuses on the umami taste of tea, providing a comprehensive review of the umami substances and the influencing factors. It discusses the umami perception mechanism from the perspectives of both umami-contributing and umami-enhancing aspects. Additionally, the paper explores the application prospects of physiological measurement technologies in decoding umami perception. This review aims to provide new analytical strategies for decoding umami and other taste perceptions. Key findings and conclusions: Umami is one of the important sensory attributes contributing to the taste of tea products. The umami taste in tea is predominantly mediated by amino acids such as L-theanine, L-glutamic acid, and L-aspartic acid, with additional contributions from compounds like succinic acid and methylated catechins. The interaction of these umami compounds with the T1R1/T1R3 receptor complex involves a suite of molecular forces, including hydrogen bonding, hydrophobic interactions, van der Waals forces, and electrostatic interactions, which are essential for the stability and functionality of ligand-receptor binding. Neuroimaging and electrophysiological studies have further elucidated the neural basis of umami perception, providing a comprehensive understanding of the sensory input to cognitive processing associated with this taste modality. © 2025 Elsevier Ltd
Keyword ：
Brain Brain Brain mapping Brain mapping Cartilage Cartilage Hydrogen bonds Hydrogen bonds Neurons Neurons Physiological models Physiological models Sensory perception Sensory perception
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| GB/T 7714 | Yu, Yashu , Feng, Xiaoxiao , Blank, Imre et al. A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects [J]. | Trends in Food Science and Technology , 2025 , 162 . |
| MLA | Yu, Yashu et al. "A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects" . | Trends in Food Science and Technology 162 (2025) . |
| APA | Yu, Yashu , Feng, Xiaoxiao , Blank, Imre , Wang, Haoli , Zhu, Yiwen , Liu, Zhibin et al. A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects . | Trends in Food Science and Technology , 2025 , 162 . |
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This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar, and explore the core functional microbes closely related to the formation of flavor components. Microbiome analysis demonstrated that Lactobacillus, Acetobacter, Bacillus, Enterobacter, Lactococcus, Leuconostoc and Weissella were the predominant bacterial genera, while Aspergillus piperis, Aspergillus oryzae, Monascus purpureus, Candida athensensis, C. xylopsoci, Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal species. Correlation analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine, acetoin and acetic acid, Lactococcus showed positive correlation with the production of 2-nonanone, 2-heptanone, ethyl caprylate, ethyl caprate, 1-hexanol, 1-octanol and 1-octen-3-ol, C. xylopsoci and C. rugosa were positively associated with the production of diethyl malonate, 2,3-butanediyl diacetate, acetoin, benzaldehyde and tetramethylpyrazine. Correspondingly, non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry. A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged vinegar. Correlation analysis revealed that Lactobacillus was significantly associated with DL-lactate, indolelactic acid, D-(+)-3-phenyllactic acid, pimelic acid, pregabalin and 3-aminobutanoic acid. This study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar. (c) 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Keyword ：
Bidirectional orthogonal partial least squares Bidirectional orthogonal partial least squares Flavor components Flavor components Hongqu aged vinegar Hongqu aged vinegar Microbial dynamics Microbial dynamics Traditional fermentation Traditional fermentation
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| GB/T 7714 | Tong, Shangong , Li, Wenlong , Rao, Yuandong et al. Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar [J]. | FOOD SCIENCE AND HUMAN WELLNESS , 2024 , 13 (5) : 2765-2778 . |
| MLA | Tong, Shangong et al. "Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar" . | FOOD SCIENCE AND HUMAN WELLNESS 13 . 5 (2024) : 2765-2778 . |
| APA | Tong, Shangong , Li, Wenlong , Rao, Yuandong , Xiao, Yanqin , Yan, Yingyin , Guo, Weiling et al. Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar . | FOOD SCIENCE AND HUMAN WELLNESS , 2024 , 13 (5) , 2765-2778 . |
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Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that are typically utilized in the brewing process of rice wine and play a crucial role in its production. In this study, GC, GC-MS, HPLC, and metagenomic sequencing techniques were used to contrast the microbial flora, biogenic amines, and aroma characteristics developed during the fermentation of rice wines, with Hongqu and Xiaoqu being used as initiating agents for the brewing process. The results show that the content of higher alcohols (including n-propanol, isobutanol, 3-methyl-1-butanol, and phenethyl alcohol) in rice wine brewed with Xiaoqu (XQW) was significantly higher than that in rice wine brewed with Hongqu (HQW). Contrarily, the concentration of biogenic amines in HQW surpassed that of XQW by a notable margin, but tyramine was significantly enriched in XQW and not detected in HQW. In addition, a multivariate statistical analysis revealed distinct disparities in the constitution of volatile components between HQW and XQW. Hexanoic acid, ethyl acetate, isoamyl acetate, ethyl caproate, ethyl decanoate, 2-methoxy-4-vinylphenol, etc., were identified as the characteristic aroma-active compounds in HQW and XQW. A microbiome analysis based on metagenomic sequencing showed that HQW and XQW had different dominant microorganisms in the brewing process. Burkholderia, Klebsiella, Leuconostoc, Monascus, and Aspergillus were identified as the primary microbial genera in the HQW fermentation period, while Pediococcus, Enterobacter, Rhizopus, Ascoidea, and Wickerhamomyces were the main microbial genera in the XQW brewing process. A bioinformatics analysis revealed that the concentrations of microbial genes involved in biogenic amines and esters biosynthesis were significantly higher in HQW than those in XQW, while the content of genes relevant to glycolysis, higher alcohol biosynthesis, and fatty acid metabolism was significantly higher in XQW than in HQW, which are the possible reasons for the difference in flavor quality between the two kinds of rice wine from the perspective of microbial functional genes.
Keyword ：
biogenic amines biogenic amines fermentation starter fermentation starter higher alcohols higher alcohols microbial community microbial community rice wine rice wine volatile flavor components volatile flavor components
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| GB/T 7714 | Yan, Yingyin , Liang, Zihua , Huo, Yujia et al. A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters [J]. | FOODS , 2024 , 13 (15) . |
| MLA | Yan, Yingyin et al. "A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters" . | FOODS 13 . 15 (2024) . |
| APA | Yan, Yingyin , Liang, Zihua , Huo, Yujia , Wu, Qi , Ni, Li , Lv, Xucong . A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters . | FOODS , 2024 , 13 (15) . |
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Aims To address the increasingly serious challenge of the transmission of foodbrone pathogens in the food chain.Methods and results In this study, we employed rational design strategies, including truncation, amino acid substitution, and heterozygosity, to generate seven engineered peptides with alpha-helical structure, cationic property, and amphipathic characteristics based on the original Abhisin template. Among them, as the hybird antimicrobial peptide (AMP), AM exhibits exceptional stability, minimal toxicity, as well as broad-spectrum and potent antimicrobial activity against foodborne pathogens. Besides, it was observed that the electrostatic incorporation demonstrates by AM results in its primary targeting and disruption of the cell wall and membrane of Escherichia coli O157: H7 (EHEC) and methicillin-resistant Staphylococcus aureus (MRSA), resulting in membrane perforation and enhanced permeability. Additionally, AM effectively counteracts the deleterious effects of lipopolysaccharide, eradicating biofilms and ultimately inducing the demise of both food spoilage and pathogenic microorganisms.Conclusions The findings highlight the significant potential of AM as a highly promising candidate for a novel food preservative and its great importance in the design and optimization of AMP-related agents.
Keyword ：
Abhisin Abhisin EHEC EHEC engineered peptides engineered peptides MRSA MRSA rational design rational design
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| GB/T 7714 | Han, Jinzhi , Wu, Peifen , Yang, Jie et al. Development of a novel hybrid antimicrobial peptide for enhancing antimicrobial spectrum and potency against food-borne pathogens [J]. | JOURNAL OF APPLIED MICROBIOLOGY , 2024 , 135 (2) . |
| MLA | Han, Jinzhi et al. "Development of a novel hybrid antimicrobial peptide for enhancing antimicrobial spectrum and potency against food-borne pathogens" . | JOURNAL OF APPLIED MICROBIOLOGY 135 . 2 (2024) . |
| APA | Han, Jinzhi , Wu, Peifen , Yang, Jie , Weng, Yanlin , Lin, Yayi , Chen, Zhiying et al. Development of a novel hybrid antimicrobial peptide for enhancing antimicrobial spectrum and potency against food-borne pathogens . | JOURNAL OF APPLIED MICROBIOLOGY , 2024 , 135 (2) . |
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