Sucrose laurate and nisin synergistically inhibit Bacillus subtilis by multiple antibacterial targets and play promising application potential in bread preservation.

Sucrose laurate, a commonly used emulsifier, was investigated to explore its preservative effect combined with nisin using Bacillus subtilis as indicator. The results suggested that sucrose laurate and nisin exhibited synergistic antibacterial effect with the fractional inhibitory concentration index of 0.5.

Recent advances in groundwater pollution research using machine learning from 2000 to 2023: A bibliometric analysis.

Groundwater pollution has become a global challenge, posing significant threats to human health and ecological environments. Machine learning, with its superior ability to capture non-linear relationships in data, has shown significant potential in addressing groundwater pollution issues. This review presents a comprehensive bibliometric analysis of 1462 articles published between 2000 and 2023, offering an overview of the current state of research, analyzing development trends, and suggesting future directions.

Inactivation mechanism of phenyllactic acid against Bacillus cereus spores and its application in milk beverage.

Phenyllactic acid (PLA) as a natural phenolic acid exhibits antibacterial activity against non-spore-forming bacteria, while the inhibitory effect against bacterial spore remained unknown. Herein, this study investigated the inactivation effect of PLA against Bacillus cereus spores. The results revealed that the minimum inhibitory concentration of PLA was 1.

[Teaching reform and practice of "food enzymology and enzyme engineering" based on cutting-edge researches].

Food enzymology and enzyme engineering is an important professional course of food science. The course includes the basic theory of enzymology, enzyme engineering technology and the application of enzymes in food industry. Considering the knowledge gap between the teaching contents and the cutting-edge researches, the team constantly adjusted and optimized the course contents to enable students to keep up with state-of-the-art progress by carefully mining the cutting-edge researches.

Antibacterial mechanism of sucrose laurate against Bacillus cereus by attacking multiple targets and its application in milk beverage.

Sucrose laurate (SL) is a promising dual-functional additive due to its emulsification and antibacterial activity. However, the knowledge on the antibacterial action of SL against Bacillus cereus was lacking, and thus it was investigated from multiple targets. The antibacterial results demonstrated that the minimum inhibitory concentration of SL was 0.

iTRAQ-based quantitative proteomic analysis of synergistic antibacterial mechanism of phenyllactic acid and lactic acid against Bacillus cereus.

Phenyllactic acid (PLA) as a phenolic acid by lactic acid (LA) bacteria shows enhanced antibacterial activity when coexisting with LA, while the antibacterial mechanism of PLA combined with LA was unknown. Hence, the antibacterial mechanism of PLA and LA was investigated against Bacillus cereus. Flow cytometry and TEM analysis demonstrated that single PLA and LA disrupted the membrane integrity and the morphology, while combined PLA and LA synergistically enhanced the damage.

Biosynthesis of Neokestose Laurate Catalyzed by Candida antarctica Lipase B and Its Antimicrobial Activity against Food Pathogenic and Spoilage Bacteria.

To increase the functionality and broaden the potential application of neokestose, neokestose laurate was biosynthesized using Candida antarctica lipase B as biocatalyst, for which a mixture of 20% DMSO in 2-methyl-2-butanol (v/v) was chosen as the reaction medium. The optimum conditions for biosynthesis were as follows: a molar ratio of vinyl laurate to neokestose of 12, a temperature of 50 °C, molecular sieves of 100 g/L, and enzyme loading of 10 g/L. Under the optimal conditions, the conversion rate was achieved over 80%.

Antibacterial activity of phenyllactic acid against Listeria monocytogenes and Escherichia coli by dual mechanisms.

Phenyllactic acid (PLA), a phenolic acid phytochemical, is considered to be a promising candidate for use as a chemical preservative due to its broad antimicrobial activity. The antibacterial target of PLA has rarely been reported, thus investigations were performed to elucidate the antibacterial mechanism of PLA against Listeria monocytogenes and Escherichia coli. Flow cytometry analysis stained with propidium iodide (PI) demonstrated that PLA could damage the membrane integrity of L.

Eichhornia crassipes: Agro-waster for a novel thermostable laccase production by Pycnoporus sanguineus SYBC-L1.

The aim of this study was to explore the utilization of an intractable waster of Eichhornia crassipes in laccase production by Pycnoporus sanguineus SYBC-L1. E. crassipes as the sole carbon and nitrogen source was confirmed to produce laccase (7.

Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles.

Phenyllactic acid, a phenolic acid phytochemical with the antimicrobial activity, was rarely reported in food besides honey and sourdough. This study evidenced a new food source of phenyllactic acid and elucidated its metabolic mechanism. Phenyllactic acid naturally occurred in Chinese pickles with concentrations ranged from 0.

Effect of the treatment by slightly acidic electrolyzed water on the accumulation of γ-aminobutyric acid in germinated brown millet.

The accumulation of γ-aminobutyric acid and the microbial decontamination are concerned increasingly in the production of sprouts. In this work, the effect of the treatment by slightly acidic electrolyzed water on the accumulation of γ-aminobutyric acid in the germinated brown millet was evaluated by high performance liquid chromatography during germination. The results showed that slightly acidic electrolyzed water with appropriate available chlorine (15 or 30 mg/L) could promote the accumulation of γ-aminobutyric acid by up to 21% (P < 0.

Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation.

Food grade biopolymers, such as dextrin, have been suggested as a technological solution for the controlled delivery of health promoting substances. The main focus of this work is to improve the stability of poly-unsaturated fatty acids (PUFAs) and controlled release by encapsulating with helical spring dextrin (SD). The encapsulation was formed between SD with a DP¯ of 62 and α-linolenic acid (ALA) or linoleic acid (LA) at 60 °C and characterized by WXRD, DSC, TGA and SEM.

Comparative study of spring dextrin impact on amylose retrogradation.

The effects of spring dextrin on amylose recrystallization were investigated by wide-angle X-ray diffraction (WXRD) and differential scanning calorimetry (DSC). Recrystallinity of amylose was reduced in terms of adding SD(7), SD(9), or SD(11). Alternatively, SD(3) or SD(5) accelerated the degree of crystallinity.

Low-cost production of 6G-fructofuranosidase with high value-added astaxanthin by Xanthophyllomyces dendrorhous.

The effects of medium composition and culture conditions on the production of (6)G-fructofuranosidase with value-added astaxanthin were investigated to reduce the capital cost of neo-fructooligosaccharides (neo-FOS) production by Xanthophyllomyces dendrorhous. The sucrose and corn steep liquor (CSL) were found to be the optimal carbon source and nitrogen source, respectively. CSL and initial pH were selected as the critical factors using Plackett-Burman design.

Biochemical characterization of an intracellular 6G-fructofuranosidase from Xanthophyllomyces dendrorhous and its use in production of neo-fructooligosaccharides (neo-FOSs).

An intracellular 6G-fructofuranosidase (endo-type enzyme) extracted from Xanthophyllomyces dendrorhous 269 efficiently hydrolyzes fructosyl-β-(2→1)-linked sucrose to produce neo-kestose as a main transglycosylation product. The enzyme with a molecular weight of 33 kDa was purified by DEAE-52 cellulose chromatography. Thirty-fivefold purification and a 13.

Production of neo-fructooligosaccharides using free-whole-cell biotransformation by Xanthophyllomyces dendrorhous.

The effects of production parameters on the biotransformation of sucrose were investigated to enhance the yield of neo-FOS by Xanthophyllomyce dendrorhous cells. Cells showed optimal beta-fructofuranosidase activity at neutral pH condition and the yield of neo-FOS showed no significant differences between buffer and buffer-free systems. Cell concentration negatively affected the maximum neo-FOS yield.