Article
Food Science & Technology
Menglu Yang, Jun Huang, Rongqing Zhou, Yao Jin, Chongde Wu
Summary: This study investigated the flavor and microbial community characteristics of Pixian Doubanjiang (PXDBJ) using polyphasic detection approaches, revealing the impact of chili varieties and ripening periods on its features. The results established a classification model and highlighted the potential contributions of variable factors to flavor, providing valuable insights for exploring the fermentation mechanism and controlling product quality.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Weili Li, Yushu Liu, Yuxin Ye, Zhengming Che, Tao Wu
Summary: This paper presents a comprehensive chemical profiling of Pixian doubanjiang during fermentation, identifying 99 key metabolites and their association with various metabolic pathways. The metabolite changes are expected to provide insights into the formation of taste and flavor components in PXDB production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agricultural Engineering
Xiaomei Zheng, Jun Xu, Rujing Lin, Yingying He, Yaqing Yu, Yue Zhang, Li Xie
Summary: The MEC-AD system with metal organic framework-modified cathode was operated at different voltage levels (0-1.2 V) and 20 degrees C. Increasing the applied voltage to 0.9 V resulted in a 28% improvement in methane yield and a decrease in volatile fatty acid and propionate accumulation. Acidogens and electroactive microorganisms were enriched with increasing voltage, particularly the abundance of Smithella and Methanosaeta. The system also enhanced psychrophilic methanogenesis and related metabolism pathways. This study provides insights into the practical application of electrochemically integrated bioreactors for psychrophilic AD regulation.
BIORESOURCE TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Wenwu Ding, Xiaoyan Zhao, Si Xie, Yan Liu, Manna Zhang, Zhenming Che, Yi Liu, Ping Liu, Hongbin Lin
Summary: The closed fermentation of PXDB at a constant temperature achieved product quality standards but with lower levels of organic acids and free amino acids compared to traditional fermentation. The closed system has unique advantages in aroma formation and has a greater impact on fungal succession than traditional fermentation.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Biotechnology & Applied Microbiology
Nan Wang, Yutong Yang, Kunde Xu, Xiangang Long, Haibo Liu, Yurui Zhang, Hongzhou Liu, Tiezhu Chen, Jianchang Li
Summary: In this study, the metabolic flux and pathway of electrochemical anaerobic digestion (EAD) were investigated using a cell net analyzer (CNA). The results showed that EAD was more inclined towards hydrogen reduction of CO2 and the Embden-Meyerhof-Parnas (EMP) pathway was the main glycolysis pathway. The study also revealed the role of Fermentimonas in enhancing hydrogen production and the specific enzymes involved in the hydrogen-reducing CO2 pathway.
BIOCHEMICAL ENGINEERING JOURNAL
(2023)
Article
Agricultural Engineering
Zhiyuan Liu, Yunxin Zhu, Chenyu Zhao, Cheng Zhang, Jie Ming, Aditya Sharma, Guoping Chen, Yingnan Yang
Summary: A light stimulation strategy was investigated to promote bio-H-2 production. The optimal light condition increased H-2 yield and promoted efficient H-2 producing pathway. The microbial community was also affected by light stimulation. Long-term operation showed higher and more stable H-2 production in the light stimulated bioreactor.
BIORESOURCE TECHNOLOGY
(2022)
Article
Environmental Sciences
Xiaoyan Wu, Jingshu Wang, Charles Amanze, Runlan Yu, Jiaokun Li, Xueling Wu, Li Shen, Yuandong Liu, Zhaojing Yu, Weimin Zeng
Summary: This study aimed to investigate the impact of adding traditional Chinese medicine residues (TCMRs) on the microbial community and metabolic function in food waste composting. Results showed that 10% TCMRs addition led to higher peak temperature, germination index, and reduction in total organic carbon. Addition of TCMRs boosted the abundance of certain bacterial and fungal genera, while inhibiting others to promote lignocellulose degradation and humification. Metabolic function analysis revealed enhanced metabolism of carbohydrate and amino acid pathways with 10% TCMRs addition.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2022)
Article
Agronomy
Antisar Afkairin, Mary Stromberger, Heather Storteboom, Allison Wickham, David G. Sterle, Jessica G. Davis
Summary: This study investigates the effects of different organic fertilizers, including a non-traditional cyanobacteria-based option, on soil microbial communities. The results show that cyanobacteria and Neptune hydrolyzed fish emulsion fertilizers significantly alter the microbial communities in cucumber plots, enhancing microbial biomass and promoting the growth of various bacteria. In peach orchards, the choice of fertilizer has different impacts on microbial communities, particularly in the first year and at greater soil depths. Supplementing poultry manure with cyanobacteria fertilizer increases microbial biomass and fungal abundances compared to using poultry manure alone. These findings have promising implications for organic vegetable and fruit cultivation, highlighting the potential of cyanobacteria-based fertilizers to promote sustainable agricultural practices.
Article
Food Science & Technology
Guiming Fu, Mengfei Deng, Kedan Chen, Yanru Chen, Wenqin Cai, Choufei Wu, Chengmei Liu, Shengwen Wu, Yin Wan
Summary: This study found that the peak-temperature of Daqu has significant effects on the chemical compositions, microbial community succession, and volatile substances during the brewing of special-flavour Baijiu. Different temperature Daqu can affect the contents of ethanol and volatile substances in the Baijiu, and different microorganisms have varying impacts on the accumulation of volatile substances.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Environmental
Jiapeng Feng, Qian Zhang, Bin Tan, Meng Li, Haojin Peng, Jing He, Yunjie Zhang, Junhao Su
Summary: An electro-enhanced sequencing batch reactor (E-SBR) was used to treat aniline wastewater efficiently and achieved high nitrogen removal rate. The microbial community in E-SBR changed significantly, with the enrichment of functional microorganisms that played a crucial role in pollutant removal. The metabolism of microorganisms in E-SBR system was different from that in traditional SBR system.
JOURNAL OF WATER PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Qing Zhang, Jie Wang, Chanyuan Li, Miaoxin Zheng, Zihan He, Yuting Zou, Haibo Xiong, Bitao Xu, Wenliang Xiang, Jie Tang
Summary: The characterization and bioactive properties of carotenoid lutein produced by Gordonia rubripertincta GH-1 from Pixian Douban, a Chinese traditional condiment, were investigated. The carotenoid pigment was identified through various spectroscopic and analytical techniques, and it was found to have strong antioxidant capacity and a protective effect on zebrafish eye cells. The results suggest that carotenoid lutein from G. rubripertincta GH-1 could be used as a potential source of natural antioxidants or functional additives for the food and pharmaceutical industries.
Article
Food Science & Technology
Shufang Tian, Yanbin Li, Yudong Li, Guocheng Du
Summary: The composition of microbial communities in the starters and their impact on the dynamic changes during the fermentation of Chinese rice wine (CRW) were investigated using high-throughput sequencing. Fungal components showed significant differences during fermentation, while bacterial composition did not. The dominant fungal genera were Saccharomyces, Aspergillus, Wickerhamomyces, and Hyphopichia, while the main bacterial genera were Pediococcus and Weissella. The study also found that CRW brewed with different starters had different flavor profiles.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Environmental
Zifang Chi, Yuhuan Zhu, Ying Yin
Summary: In this study, the dynamics of sulfate-dependent anaerobic methane oxidation (S-DAMO) process in landfill were investigated by observing methane oxidation rates under different methane/sulfate gradients. Through high-throughput sequencing analysis and metabolic pathway prediction, the main functional microorganisms and metabolic pathways of S-DAMO were identified.
Article
Agricultural Engineering
Kaiquan Wang, Mahmood Qaisar, Bilong Chen, Jinghong Xiao, Jing Cai
Summary: The study found that adjusting the hydraulic retention time appropriately can increase the production of sulfide (S-0) and improve the simultaneous removal of sulfide and nitrite. Under different HRT conditions, bacterial community richness and key gene expression will change, affecting the performance of the recirculation system.
BIORESOURCE TECHNOLOGY
(2022)
Article
Chemistry, Applied
Shanti Dwita Lestari, Anis Shobirin Meor Hussin, Shuhaimi Mustafa, Yun Shin Sew, Han Ming Gan, Amalia Mohd Hashim, Norhayati Hussain
Summary: The fermentation time of Malaysian fish sauce (budu) varies and can be one to twelve months, resulting in inconsistent quality. Microbiota, metabolic pathways, and volatile metabolite profiles were analyzed at different stages of budu fermentation. The composition of microbiota and metabolic pathways changed during fermentation, indicating the maturity and quality of budu. This study provides references for quality control and fermentation monitoring.