As a saccharifying and fermenting starter,jiuyao is indispensable for huangjiu brewing by providing abundant microorgan-isms and hydrolytic enzymes.However,the current production of jiuyao still relies on the precedin...As a saccharifying and fermenting starter,jiuyao is indispensable for huangjiu brewing by providing abundant microorgan-isms and hydrolytic enzymes.However,the current production of jiuyao still relies on the preceding year’s jiuyao inocula-tion and natural fermentation.Due to the unpredictable and unstable assembly of core microbial community,the quality of jiuyao fluctuates across different batches,thus the quality of huangjiu suffers subsequently.In this study,we took jiuyao as a case study to identifying and reconstructing the core microbiota.Five species,Pediococcus pentosaceus,Saccharomycopsis fibuligera,Saccharomyces cerevisiae,Mucor indicus,and Rhizopus microsporus,were comprehensively identified as the core microbiota.A synthetic microbiota was constructed through inoculating the core microbiota to artificial jiuyao,and further supplemented by the spontaneous inoculation of geography-dependent microorganisms(Weissella cibaria and Rhizopus arrhizus)from original factory environment during open fermentation.The artificial jiuyao ultimately exhibited comparable microbial community and physicochemical indexes with traditional jiuyao.Specifically,their gelatinized-starch-hydrolyzing glucoamylase activities were 343.28±32.27 and 340.59±39.80 U/g respectively.Furthermore,huangjiu brewed with arti-ficial and traditional jiuyao showed similar physicochemical and flavor profiles,with the ester content of the former being 5.32%higher and the content of higher alcohols being 9.64%lower compared to the latter.These results suggested that the rational synthetic core microbiota could substitute preceding year’s jiuyao and facilitate production to be controllable and tractable.Combined with a specific production environment,it could effectively reproduce the function of jiuyao and the terroir flavor of huangjiu,providing a scientific guidance for similar fermentation control and optimization.展开更多
The gut microbiota plays a pivotal role in the maintenance of health for amphibians,and it has been fully recognized,but the effectiveness of various influencing factors has not yet been fully clarified.Although this ...The gut microbiota plays a pivotal role in the maintenance of health for amphibians,and it has been fully recognized,but the effectiveness of various influencing factors has not yet been fully clarified.Although this association should be considered while the amphibian order Caudata is facing a severe situation of population decline and extinction,there is little understanding of the association between diets and the diversity of gut microbiota in the amphibian order Caudata.Here,we conducted an extensive analysis of the gut microbiota of Cynops orientalis fed different diets using functional prediction and 16S rRNA amplicon sequencing techniques.First,we found that wild individuals had greater gut microbial diversity and richness in comparison to captive individuals.Second,we identified the bacterial taxa associated with diets and observed differences in the relative abundance of gut microbiota among people on various diets.Finally,we have a predictive comprehension of the selection and adaptative significance of shared core ASVs in the gut microbiota in maintaining the healthy survival of C.orientalis in a large-scale spatiotemporal map.Our study emphasizes how diets alter the gut microbiota of Caudata and offers fresh perspectives on the conservation and captive management of species in Caudata.展开更多
The structure of intestinal microbiota of black rockfish Sebastes schlegelii in five early development stages were determined in high throughput sequencing with Illumina MiSeq PE300 system.The relationship between int...The structure of intestinal microbiota of black rockfish Sebastes schlegelii in five early development stages were determined in high throughput sequencing with Illumina MiSeq PE300 system.The relationship between intestinal microbial community and the environmental(including culture water and feed)microbiota and the abundance variation trends of core microbiota were investigated,based on which the source of some core microbiota was analyzed in this study.The results show that Proteobacteria and Firmicutes are the most dominant phyla in guts.At the genus level,there are obvious differences between the artificial breeding fish and wild adults in the intestinal microflora structure.The compositions of dominant genera are similar,although the structure of intestinal microbiota gradually changes with the growth of larvae and juveniles.The core microbiota including Bacillus,Acinetobacter,Pseudomonas,Lactobacillus,Lactococcus,Glaciecola,Vibrio,Pseudoalteromonas,Acidovorax,and Aliivibrio were determined in the analysis of dominant and shared species.Compared with the water,the effect of feed microbiota on the structure of the gut microbial community is more obvious.Moreover,the trends of Bacillus,Acinetobacter,Pseudomonas,Lactobacillus,Lactococcus,and Glaciecola were opposite to Vibrio and Pseudoalteromonas in the gut.The correlation analysis suggested that Acidovorax,Glaciecola,Pseudomonas,Lactobacillus,and Acinetobacter might transited from mainly the parents and/or came from the fertilization process.The relative results may provide a theoretical reference for selecting the native probiotics,and supply the basic data for artificially regulating the intestinal microbiota with probiotic during early developmental stage of black rockfish.展开更多
Commercial sterility does not guarantee the sustained stability of ultrahigh temperature(UHT)milk over 6 months shelf life.We explore the microbiota presented in normal(SZ)and quality deteriorated UHT milk(QY and WY)p...Commercial sterility does not guarantee the sustained stability of ultrahigh temperature(UHT)milk over 6 months shelf life.We explore the microbiota presented in normal(SZ)and quality deteriorated UHT milk(QY and WY)products from the same brand.Based on high-throughput sequencing research results,11 phyla and 54 genera were identified as dominant microbiota.Pseudomonas,Streptococcus,and Acinetobacter as core functional microbiota significantly influenced the UHT milk quality properties.Moreover,principal component analysis(PCA)and multivariate analyses were used to examine the quality characteristics,including 11 physicochemical parameters,10 fatty acids,and 2 enzyme activities,in normal and quality deteriorated UHT milk.We found that the abundance of Pseudomonas increased in quality deteriorated milk(WY)and showed a significant positive correlation with heat-resistant protease content.Acinetobacter in quality deteriorated milk(QY)also considerably contributed to the content of heat-resistant lipase,which resulted in spoilage deterioration of UHT milk.展开更多
基金financial support from National Natural Science Foundation of China(32072205)Shaoxing Bureau of Science and Technology(2022B43001,2023B43001).
文摘As a saccharifying and fermenting starter,jiuyao is indispensable for huangjiu brewing by providing abundant microorgan-isms and hydrolytic enzymes.However,the current production of jiuyao still relies on the preceding year’s jiuyao inocula-tion and natural fermentation.Due to the unpredictable and unstable assembly of core microbial community,the quality of jiuyao fluctuates across different batches,thus the quality of huangjiu suffers subsequently.In this study,we took jiuyao as a case study to identifying and reconstructing the core microbiota.Five species,Pediococcus pentosaceus,Saccharomycopsis fibuligera,Saccharomyces cerevisiae,Mucor indicus,and Rhizopus microsporus,were comprehensively identified as the core microbiota.A synthetic microbiota was constructed through inoculating the core microbiota to artificial jiuyao,and further supplemented by the spontaneous inoculation of geography-dependent microorganisms(Weissella cibaria and Rhizopus arrhizus)from original factory environment during open fermentation.The artificial jiuyao ultimately exhibited comparable microbial community and physicochemical indexes with traditional jiuyao.Specifically,their gelatinized-starch-hydrolyzing glucoamylase activities were 343.28±32.27 and 340.59±39.80 U/g respectively.Furthermore,huangjiu brewed with arti-ficial and traditional jiuyao showed similar physicochemical and flavor profiles,with the ester content of the former being 5.32%higher and the content of higher alcohols being 9.64%lower compared to the latter.These results suggested that the rational synthetic core microbiota could substitute preceding year’s jiuyao and facilitate production to be controllable and tractable.Combined with a specific production environment,it could effectively reproduce the function of jiuyao and the terroir flavor of huangjiu,providing a scientific guidance for similar fermentation control and optimization.
基金funded by the National Natural Science Foundation of China(31901120 and 31700320)China Postdoctoral Science Foundation(2022M723135)+2 种基金Beijing Natural Science Foundation(5192016)Anhui Provincial Key Laboratory of the Conservation and Exploitation of Biological Resources(swzy202006)Innovation and Entrepreneurship Training Program for college students of Anhui Normal University.
文摘The gut microbiota plays a pivotal role in the maintenance of health for amphibians,and it has been fully recognized,but the effectiveness of various influencing factors has not yet been fully clarified.Although this association should be considered while the amphibian order Caudata is facing a severe situation of population decline and extinction,there is little understanding of the association between diets and the diversity of gut microbiota in the amphibian order Caudata.Here,we conducted an extensive analysis of the gut microbiota of Cynops orientalis fed different diets using functional prediction and 16S rRNA amplicon sequencing techniques.First,we found that wild individuals had greater gut microbial diversity and richness in comparison to captive individuals.Second,we identified the bacterial taxa associated with diets and observed differences in the relative abundance of gut microbiota among people on various diets.Finally,we have a predictive comprehension of the selection and adaptative significance of shared core ASVs in the gut microbiota in maintaining the healthy survival of C.orientalis in a large-scale spatiotemporal map.Our study emphasizes how diets alter the gut microbiota of Caudata and offers fresh perspectives on the conservation and captive management of species in Caudata.
基金Supported by the Central Public-interest Scientific Institution Basal Research Fundthe CAFS+4 种基金the Fund of Key Laboratory of Sustainable Development of Marine Fisheries,Ministry of Agriculture,China(No.2018HY-XKQ01-04)the Marine S&T Fund of Shandong Province for Pilot National Laboratory for Marine Science and Technology(Qingdao)(No.2018SDKJ0501-2)the Central Public-interest Scientific Institution Basal Research Fund,YSFRI,CAFS,China(No.20603022018021)the China Agriculture Research System(No.CARS-47)the Key Project of Research and Development Plan of China(No.2017YFE0104400)
文摘The structure of intestinal microbiota of black rockfish Sebastes schlegelii in five early development stages were determined in high throughput sequencing with Illumina MiSeq PE300 system.The relationship between intestinal microbial community and the environmental(including culture water and feed)microbiota and the abundance variation trends of core microbiota were investigated,based on which the source of some core microbiota was analyzed in this study.The results show that Proteobacteria and Firmicutes are the most dominant phyla in guts.At the genus level,there are obvious differences between the artificial breeding fish and wild adults in the intestinal microflora structure.The compositions of dominant genera are similar,although the structure of intestinal microbiota gradually changes with the growth of larvae and juveniles.The core microbiota including Bacillus,Acinetobacter,Pseudomonas,Lactobacillus,Lactococcus,Glaciecola,Vibrio,Pseudoalteromonas,Acidovorax,and Aliivibrio were determined in the analysis of dominant and shared species.Compared with the water,the effect of feed microbiota on the structure of the gut microbial community is more obvious.Moreover,the trends of Bacillus,Acinetobacter,Pseudomonas,Lactobacillus,Lactococcus,and Glaciecola were opposite to Vibrio and Pseudoalteromonas in the gut.The correlation analysis suggested that Acidovorax,Glaciecola,Pseudomonas,Lactobacillus,and Acinetobacter might transited from mainly the parents and/or came from the fertilization process.The relative results may provide a theoretical reference for selecting the native probiotics,and supply the basic data for artificially regulating the intestinal microbiota with probiotic during early developmental stage of black rockfish.
基金supported by the National Natural Science Foundation of China(32172279,31871831)Shenyang Science and Technology Innovation Platform Project(21-103-0-14,21-104-0-28)Shenyang City Youth Science and Technology Innovation Leading Talent Project(RC200495).
文摘Commercial sterility does not guarantee the sustained stability of ultrahigh temperature(UHT)milk over 6 months shelf life.We explore the microbiota presented in normal(SZ)and quality deteriorated UHT milk(QY and WY)products from the same brand.Based on high-throughput sequencing research results,11 phyla and 54 genera were identified as dominant microbiota.Pseudomonas,Streptococcus,and Acinetobacter as core functional microbiota significantly influenced the UHT milk quality properties.Moreover,principal component analysis(PCA)and multivariate analyses were used to examine the quality characteristics,including 11 physicochemical parameters,10 fatty acids,and 2 enzyme activities,in normal and quality deteriorated UHT milk.We found that the abundance of Pseudomonas increased in quality deteriorated milk(WY)and showed a significant positive correlation with heat-resistant protease content.Acinetobacter in quality deteriorated milk(QY)also considerably contributed to the content of heat-resistant lipase,which resulted in spoilage deterioration of UHT milk.
