Whole genome sequencing (WGS) and data concerning identity and safety for Saccharomyces cerevisiae CBS 493.94 are reported. This strain was isolated from a British brewery in 1958 and deposited at the CBS culture collection Westerdijk Fungal Biodiversity Institute under the accession number CBS 493.94. The long-reads sequencing data, obtained via PacBio Sequel, and short-reads data, via Illumina NovaSeq 6000, were deposited at NCBI under accession number PRJNA1044661. The hybrid assembly was made publicly available via Zenodo and NCBI. For strain identification, data from 18S rRNA, ANI dendrogram and Core Genome single nucleotide polymorphism (SNP) Tree showed that the present isolate belongs to the genus Saccharomyces, species cerevisiae. The potential genes of concern, e.g. antimycotic resestance genes, were not detected. This strain is commonly used as a feed additive for animal health improvement and the present data summarise the unambiguous identity and strain\'s FKS1 gene does not code for any amino acid variants of concern.

This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract-infused edible chitosan coating on fresh-cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non-coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan-poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71, L* from -8.13 to 18.64, a* from -1.85 to 22.35, and b* from 8.26 to 27.89 in non-coated salads. Adding poppy seed phenolic extract to the coated fruits slightly expanded these ranges. Sensory evaluations consistently rated non-coated samples between 1 and 3, while the coated samples received higher ratings between 6 and 7. These assessments consistently highlighted enhanced attributes, including intensified aroma, enriched color, improved taste, texture, and overall acceptability. Moreover, incorporating poppy seed phenolic extract amplified sensory qualities and significantly improved microbial safety (<106 CFU/g). In summary, the chitosan-based coating, enriched with poppy seed phenolic extract, effectively extended the shelf life of fresh-cut fruit salads. This integrated approach preserves key attributes, ensures microbial quality, and enhances the sensory characteristics of these products. The study\'s results emphasize its potential as a pivotal innovation in food preservation by providing specific and tangible outcomes.

In this study, fresh-cut fruit salads composed of apples, pears, kiwis, and pineapples were stored at +4 °C for 18 days under distinct conditions: non-coated (NC), chitosan-coated (CH), and bergamot juice powder extract-enriched chitosan-coated (CHBE). Storage endpoint decay percentages were as follows: NC group: 100%, CH group: 26.67-53.3%, CHBE group: 13.33-26.67%. CHBE had the highest moisture content (87.05-89.64%), soluble solids (12.40-13.26%), and chroma values (2.35-6.60). CHBE and NC groups had 2.10% and 6.61% weight loss, respectively. The NC group had the highest polyphenol oxidase activity (19.48 U mL-1) and browning index (0.70 A420/g); CH group: 0.85 U mL-1, 0.35 A420/g; CHBE group: 0.57 U mL-1, 0.27 A420/g. CHBE showed a titratable acidity of 1.33% and pH 3.73 post-storage, impeding microbial proliferation with the lowest counts (2.30-3.24 log CFU g-1). The microbial suitability of the NC group diminished after day 6, with an overall preference score of 1.00. Conversely, the CH and CHBE groups scored 3.15 and 4.56, highlighting the coatings\' effectiveness. Bergamot juice powder extract further enhanced this, mitigating browning and enhancing quality. Results reveal tailored coatings\' potential to extend shelf life, improve quality, and enhance fruit salads\' acceptability. This study underscores the importance of edible coatings in addressing preservation challenges, emphasizing their role in enhancing food quality and consumer acceptability. Incorporating edible coatings is pivotal in mitigating deterioration issues and ensuring the overall success of fresh-cut fruit products in the market.

暂无摘要。

In present study, sodium alginate biodegradable films containing different concentrations of resveratrol (RES: 0.002% and 0.004%) or thymol (THY: 0.5% and 1%) and their combinations were prepared, and evaluated for their effects on spoilage-related microbial profile, lipid oxidation, sensory properties, and protective effects against Listeria monocytogenes in beef mortadella sausage during 40 days storage at 4°C. The release rate of phenolic compounds was determined by the Folin-Ciocalteu test. To assess the shelf life of the product, changes in total viable count (TVC), lactic acid bacteria count (LAB), psychrotrophic bacteria count (PTC), pH levels, thiobarbituric acid reactive substances (TBARS) levels, and sensory characteristics (taste, color, odor, and overall acceptability) were evaluated. For the sensory evaluation, a panel of 70 semi-trained judges was selected according to their initial performance. Samples wrapped with sodium alginate films containing 1% THY (alone or combined with different concentrations of RES) exhibited lower bacterial counts compared to other experimental groups at the end of the storage period (6.01-6.35 vs. 6.71-8.17 log10 CFU/g for TVC, 5.37-5.83 vs. 6.07-7.11 log10 CFU/g for LAB, 5.08-5.18 vs. 5.40-7.23 log10 CFU/g for PTC, and 6.53-6.92 vs. 7.23-9.01 log10 CFU/g for inoculated L. monocytogenes). Sodium alginate films containing the combination of 0.004% RES and different concentrations of THY showed higher antioxidant effects than other experimental groups (TBARS values of 1.68-1.99 vs. 2.23-3.80 mg MDA/kg sample). The sodium alginate film containing 0.004% RES + 1% THY exhibited the highest antimicrobial and antioxidant activities and highest sensory scores among all treatments. These findings highlight the potential application of the sodium alginate film containing a combination of RES and THY as an active packaging material with natural preservatives in the meat products industry. This application can effectively extend the shelf life and enhance the microbial safety of clean-label cooked sausages during refrigerated storage.

OBJECTIVE: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition.
METHODS: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50°C to 80°C) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed.
RESULTS: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60°C increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50°C and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time.
CONCLUSIONS: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60°C for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.

[This corrects the article DOI: 10.3389/fnut.2022.1006440.].

The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4°C refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2°C-4°C with 85%-90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.

Ultrasonic washing has been proved to be an abiotic elicitor to induce the accumulation of phenolics in some fruit and vegetables. However, the feasibility of ultrasonic washing on the accumulation of phenolics in fresh-cut red cabbages has not yet been reported. Therefore, the effects of ultrasonic washing on the phenolics and related phenolic metabolism enzymes of fresh-cut red cabbages, as well as quality and microbial safety during cold storage, were investigated. Firstly, the single-factor tests were used to optimize the ultrasonic processing parameters, including frequency mode, frequency amplitude, power density, frequency cycle time, and ultrasonic washing. Then the activities of the enzymes related to phenolic metabolisms after optimal ultrasound treatment were investigated, including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD). Additionally, the quality and microbial safety of fresh-cut red cabbages stored at 4°C under the optimal ultrasound treatment were evaluated. The results showed that the content of soluble phenolics (SPs) in fresh-cut red cabbages increased significantly during storage under the optimal conditions (28 ± 2 kHz, 60 W/L, 400 ms, and 20 min) compared with the control (P < 0.05). The PAL activity was activated and the PPO and POD activities were inhibited after ultrasonic washing, which contributed to the increase in the content of SPs. Meanwhile, the storage quality and microbial safety of fresh-cut red cabbages were improved. Ultrasonic washing reduced the weight loss and respiration rate and improved the color and texture characteristics. Additionally, the fresh-cut red cabbages after ultrasonic washing showed more retention of ascorbic acid (AA), total soluble proteins (TSPs), total soluble sugars (TSSs), and total soluble solids (SSs) compared with the control. Finally, ultrasonic washing effectively inhibited the growth of bacteria, molds and yeasts, which is beneficial to the extension of the shelf-life of fresh-cut red cabbages. Therefore, ultrasonic washing can be used as a tool to increase the content of SPs in fresh-cut red cabbages while retaining quality attributes and microbial safety.

Food from animal sources continues to be a significant food safety hazard. This study determined the microbial quality and safety of beef along beef value chains with case studies in the Ashaiman Municipality of Ghana. Raw beef samples were collected from four slaughter slabs in the Ashaiman Municipality and analyzed using standard microbiological methods to determine the quality and prevalence of specific pathogens, including Salmonella species, Listeria monocytogenes (L. monocytogenes), and Brucella species, as well as Toxoplasma gondii (T. gondii), Cyclospora cayetanensis (C. cayetanensis), and Cryptosporidium parvum (C. parvum). Data regarding food safety knowledge and practices were collected and observed from stakeholders (cattle farmers, butchers, and beef retailers). Salmonella typhimurium was isolated from 7.5% (6/80) of the total raw beef samples. However, L. monocytogenes, Brucella spp., T. gondii, C. cayetanensis, and C. parvum were not isolated in this study. The mean level of microbial contamination of beef from the slaughter slabs/abattoir [5.2 Log10 colony-forming unit (CFU)/g] was not significantly different (p > 0.05) from the mean level observed at retail points (5.4 Log10 CFU/g). However, the mean coliform count of 4.3 Log10 CFU/g recorded at retail shops exceeded the permissible limits of 104 CFU/g (4 Log10 CFU/g) required by the Ghana Standards Authority for safety of meat and carcasses. Knowledge on food safety was at average level for butchers and retailers. Unhygienic practices and poor sanitary conditions at the abattoirs and retail shops observed could be the main contributing factors to microbial contamination of raw beef. Continuous education for meat handlers on issues of food safety and monitoring of slaughter activities will reduce the rate and level of contamination of beef.