ArticleFood chemistry: X2025
Integrated analysis of time- and concentration-dependent metabolomics unravel metabolic changes in raw beef preserved using bacteriocin XJS01.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Bacteriocins fromFrontiers in microbiology · 2026Review
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study determined the preservation effects of bacteriocin XJS01 on raw beef during storage at 4 °C. An integrated time- and concentration-dependent metabolomic analysis revealed that XJS01 preserved beef by influencing metabolic pathways of spoilage-induced bacteria. These pathways were primarily associated with meat spoilage, cell structure and stress response. The results also demonstrated that the antibacterial activity of XJS01 contributed to preservation by indirectly suppressing the formation of dipeptides. Additionally, 37 metabolites were significantly correlated with meat-quality traits, which were primarily related to valine, leucine and isoleucine degradation and alpha-linolenic acid metabolism. Meanwhile, 1,2,10-trihydroxydihydro-trans-linalyl oxide7-O-beta-D-glucopyranoside and 1-(beta-D-ribofuranosyl)-1,4-dihydronicotinamide were identified as potential biomarkers for estimating beef storage time under XJS01 protection. These findings provide valuable insights into the potential applications of bacteriocins for enhancing preservation and quality assessment in meat.
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