The gut microbiome is closely associated with human health and the development of diseases. Isolating, characterizing, and identifying gut microbes are crucial for research on the gut microbiome and essential for adva...The gut microbiome is closely associated with human health and the development of diseases. Isolating, characterizing, and identifying gut microbes are crucial for research on the gut microbiome and essential for advancing our understanding and utilization of it. Although culture-independent approaches have been developed, a pure culture is required for in-depth analysis of disease mechanisms and the development of biotherapy strategies. Currently, microbiome research faces the challenge of expanding the existing database of culturable gut microbiota and rapidly isolating target microorganisms. This review examines the advancements in gut microbe isolation and cultivation techniques, such as culturomics, droplet microfluidics, phenotypic and genomics selection, and membrane diffusion. Furthermore, we evaluate the progress made in technology for identifying gut microbes considering both non-targeted and targeted strategies. The focus of future research in gut microbial culturomics is expected to be on high-throughput, automation, and integration. Advancements in this field may facilitate strain-level investigation into the mechanisms underlying diseases related to gut microbiota.展开更多
Compound seasoning sauce,a type of Chinese semi-solid condiment,is widely used in catering.However,it occasionally undergoes quality deterioration during storage,typically manifesting as thinning of the paste with red...Compound seasoning sauce,a type of Chinese semi-solid condiment,is widely used in catering.However,it occasionally undergoes quality deterioration during storage,typically manifesting as thinning of the paste with reduction in viscosity.Existing studies regarding the seasoning sauce predominantly focused on quality deterioration in terms of gas production and flavor changes.The mechanisms underlying texture degradation for various sauces,particularly the role of microbial activity in this process,remain poorly understood.Thus,the commercially available samples with texture thinning were collected and analyzed for physicochemical and microbial characteristics.It was found that the liquefied sauce samples exhibited high levels of reducing sugar and TCA-soluble peptide.By employing selective medium cultivation and 16S rRNA sequencing,three predominant spoilage bacterial strains were successfully isolated and identified as B.amyloliquefaciens,B.velezensis,and B.haynesii.Metabolic phenotypic characterization demonstrated that all the three strains exhibited robust extracellular protease production capabilities.Notably,the amylase activities of B.amyloliquefaciens and B.haynesii were dramatically higher than that of B.velezensis(p<0.05).Microbial inoculation experiments found that the three strains caused significant increase in reducing sugar and TCA-soluble peptide content,ultimately resulting in a 60%-79%reduction in sauce viscosity after 10 days of storage.This study identified the key microorganisms responsible for the texture thinning of compound seasoning sauce,providing critical guidance for the quality control of compound seasoning sauce.展开更多
This review is focused on using computer image analysis as a means of objective and quantitative characterizing optical images of the macroscopic (e.g. microbial colonies) and the microscopic (e.g. single cell) object...This review is focused on using computer image analysis as a means of objective and quantitative characterizing optical images of the macroscopic (e.g. microbial colonies) and the microscopic (e.g. single cell) objects in the microbiological research. This is the way of making many visual inspection assays more objective and less time and labor consuming. Also, it can provide new visually inaccessible information on relation between some optical parameters and various biological features of the microbial cul-tures. Of special interest is application of image analysis in fluorescence microscopy as it opens new ways of using fluorescence based methodology for single microbial cell studies. Examples of using image analysis in the studies of both the macroscopic and the microscopic microbiological objects obtained by various imaging techniques are presented and discussed.展开更多
文摘The gut microbiome is closely associated with human health and the development of diseases. Isolating, characterizing, and identifying gut microbes are crucial for research on the gut microbiome and essential for advancing our understanding and utilization of it. Although culture-independent approaches have been developed, a pure culture is required for in-depth analysis of disease mechanisms and the development of biotherapy strategies. Currently, microbiome research faces the challenge of expanding the existing database of culturable gut microbiota and rapidly isolating target microorganisms. This review examines the advancements in gut microbe isolation and cultivation techniques, such as culturomics, droplet microfluidics, phenotypic and genomics selection, and membrane diffusion. Furthermore, we evaluate the progress made in technology for identifying gut microbes considering both non-targeted and targeted strategies. The focus of future research in gut microbial culturomics is expected to be on high-throughput, automation, and integration. Advancements in this field may facilitate strain-level investigation into the mechanisms underlying diseases related to gut microbiota.
基金supported by Qingdao Science and Technology Benefit People Demonstration Guide Special Project(25-1-5-xdny-31-nsh)the Taishan Industrial Experts Program.
文摘Compound seasoning sauce,a type of Chinese semi-solid condiment,is widely used in catering.However,it occasionally undergoes quality deterioration during storage,typically manifesting as thinning of the paste with reduction in viscosity.Existing studies regarding the seasoning sauce predominantly focused on quality deterioration in terms of gas production and flavor changes.The mechanisms underlying texture degradation for various sauces,particularly the role of microbial activity in this process,remain poorly understood.Thus,the commercially available samples with texture thinning were collected and analyzed for physicochemical and microbial characteristics.It was found that the liquefied sauce samples exhibited high levels of reducing sugar and TCA-soluble peptide.By employing selective medium cultivation and 16S rRNA sequencing,three predominant spoilage bacterial strains were successfully isolated and identified as B.amyloliquefaciens,B.velezensis,and B.haynesii.Metabolic phenotypic characterization demonstrated that all the three strains exhibited robust extracellular protease production capabilities.Notably,the amylase activities of B.amyloliquefaciens and B.haynesii were dramatically higher than that of B.velezensis(p<0.05).Microbial inoculation experiments found that the three strains caused significant increase in reducing sugar and TCA-soluble peptide content,ultimately resulting in a 60%-79%reduction in sauce viscosity after 10 days of storage.This study identified the key microorganisms responsible for the texture thinning of compound seasoning sauce,providing critical guidance for the quality control of compound seasoning sauce.
文摘This review is focused on using computer image analysis as a means of objective and quantitative characterizing optical images of the macroscopic (e.g. microbial colonies) and the microscopic (e.g. single cell) objects in the microbiological research. This is the way of making many visual inspection assays more objective and less time and labor consuming. Also, it can provide new visually inaccessible information on relation between some optical parameters and various biological features of the microbial cul-tures. Of special interest is application of image analysis in fluorescence microscopy as it opens new ways of using fluorescence based methodology for single microbial cell studies. Examples of using image analysis in the studies of both the macroscopic and the microscopic microbiological objects obtained by various imaging techniques are presented and discussed.
