Editorial: Exploration of novel approaches to determine and improve the microbiological quality of food products

Résumé

skills like proteomics, transcriptomics and metabolomics for the overall enhancement of the quality of food products by bacteriocin application. The matrix associated with the food products requires the use of sophisticated technologies that help in the extraction of a large amount of information necessary for the amelioration of food products. This paper offered an overview of bacteriocins structure, chemical composition, metabolomics and their practical use in food preservation.Though the review reported by Ghosh et al., the application of clustered regularly interspaced short palindromic repeats interference (CRISPRi) in protecting and manufacturing food was deeply discussed. In this line, CRISPRi-facilitated silencing of genes encoding regulatory proteins associated with biofilm production is considered as a dependable approach for editing gene networks in various biofilm-forming bacteria either by inactivating biofilm-forming genes or by integrating genes corresponding to antibiotic resistance or fluorescent markers into the host genome.While the cultivation techniques, breeding techniques, and physiology of Volvariella volvacea, a mushroom that is industrially grown in many tropical and subtropical regions, have been thoroughly investigated, little is known about the characteristics of degenerated strains. Zhao et al. investigated the 20 months of continuous subculturing of mycelia to obtain degenerated Volvariella volvacea strains S1-S20. In this vein, the characteristics of the mycelia and fruiting bodies, the reactive oxygen species (ROS) content as well as enzymatic activities were measured to explore the physiological changes in subcultured strains. By analyzing ROS content, lignocellulase and antioxidant enzyme activities as well as gene expression by reverse transcription polymerase chain reaction (RT-PCR), it was observed that strain degradation in this fungal species was convoyed by a reduction in the activity of substrate-degrading enzymes and an extreme accumulation of ROS. The latter further led to the aging of the organism during successive mycelial subculturing and could have been responsible for the strain degradation in V. volvacea.Remaining of the subject of antioxidant properties, Yan al. discussed and analyzed the current knowledge on carotenoids, a group of natural pigments acting as precursors to vitamin, produced by Sporobolomyces pararoseus. It should be noted that Geranylgeranyl diphosphate synthase (GGPPS) was considered as a key enzyme in the carotenoid biosynthesis pathway. The authors described the cloning of a cDNA copy of the GGPPS protein-encoding gene crtE from S. pararoseus NGR. The crtE full-length genomic DNA and cDNA are 1722 bp and 1134 bp respectively, which consist of 9 exons and 8 introns. This gene encodes 377 amino acids protein with a predicted molecular mass of 42.59 kDa and a PI of 5.66. Identification of the crtE gene encoding a functional GGPPS was achieved using heterologous complementation detection in Escherichia coli. In vitro enzymatic activity experiments showed that CrtE utilized farnesyl diphosphate as an allylic substrate for the condensation reaction with isopentenyl diphosphate (IPP), generating more of the unique product GGPP compared to other allylic substrates. The predicted CrtE 3D-model was analyzed in comparison with yeast GGPPS. The condensation reaction occurs in the cavity of the subunit, and three bulky amino acids (Tyr110, Phe111 and His141) below the cavity prevent further extension of the product. Our findings provide a new source of genes for carotenoid genetic engineering. Furthermore, these findings would improve the understanding of carotenoids synthetic pathway in S. pararoseus NGR and unveil new gene target to further improve its carotenoids production via genetic engineering.From the perspective of measurability and effectiveness based on fingerprint, machine learning, and network pharmacology, Li et al. tried to screen the potential biomarkers in different Wolfiporia cocos parts. This mushroom is extensively utilized in traditional Chinese medicine and dietary supplement. Based on HPLC, it was approved that three components, viz. dehydrotrametenolic acid, poricoic acid A and pachymic acid, were the potential biomarkers keys. In addition, the integrated analysis presented that these molecules were the probable biomarkers for Poria and Poriae cutis. Interestingly, the established approach granted an original strategy to study potential biomarkers with a clarification for the clinical application and reasonable development and utilization in Poria and Poriae cutis In Zhu et al. investigation, two types of TQ ["green-covering" Tuqu with a non-red heart (NRH) and "green-covering" Tuqu with red heart (RH)], with a crucial function in generating light-aroma-type Baijiu (LATB), were designated to explore the diversity of the microbial community through high-throughput sequencing (HTS). The collected results exposed dissimilarity in the microbial communities of different TQs and led to the isolation of two Monascus species. Remarkably, HPLC showed that citrinin was not identified, demonstrating that Monascus isolated from TQ was no safety risk. Throughout the fermentation, γ-aminobutyric acid contents in the fermented grains of RH were higher than that of NRH. Coupled with HTS and gas chromatography-flame ionization detection (GC-FID), the effects of the fortified strain Monascus on the fungal microbial composition in TQ and flavor substances in Baijiu were prospected and yielding LATB with varied flavor profiles. In addition, Monascus had an inhibitory effect on the growth of Saccharomyces and Aspergillus. The reported findings results offered special fungal resources for screening superior strains and improving the quality of TQ and the original liquor.We express our gratitude to all reviewers, who substantially contributed to the selection and improvement of articles published in this Special Issue.

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