Article
Food Science & Technology
Junghyun Park, Sojeong Heo, Hong-Eun Na, Gawon Lee, Tao Kim, Moon-Hee Sung, Do-Won Jeong
Summary: The effects of adding jogi fish on the bacterial community of baechu-kimchi were studied using culture-dependent and culture-independent techniques. The viable bacteria count increased during fermentation, and Latilactobacillus sakei and Leuconostoc mesenteroides were dominant in both types of kimchi. However, in culture-dependent analysis, only Leuconostoc mesenteroides was found. The addition of jogi did not induce changes in bacterial communities, except for the presence of Carnobacterium inhibens in the early stages of kimchi fermentation.
Article
Food Science & Technology
Eiseul Kim, Seung-Min Yang, Hae-Yeong Kim
Summary: This study investigates the cultivable microbial community in kimchi fermented at different temperatures using MALDI-TOF MS, revealing the impact of fermentation temperature on the quality of kimchi and the competitive relationship between different lactic acid bacteria species during kimchi fermentation.
Article
Microbiology
Siang Chen Wu, Jian-Kai Gao, Bo-Sheng Chang
Summary: Bioremediation for lindane and endosulfan removal is cost-effective and depends on isolating degrading microorganisms. This study compared culture-dependent and culture-independent methods to analyze bacterial communities in enrichment cultures of lindane and endosulfan. Results suggest developing a specific and efficient microbial isolation method is necessary for studying representative degrading bacteria.
MICROBIOLOGICAL RESEARCH
(2021)
Article
Biotechnology & Applied Microbiology
Eiseul Kim, Eun-Ji Cho, Seung-Min Yang, Mi-Ju Kim, Hae-Yeong Kim
Summary: A study compared culture-dependent and culture-independent methods for identifying microbial community changes during kimchi fermentation. Both methods identified Lactobacillus-related genera, Leuconostoc, and Weissella as predominant microorganisms, with the culture-independent method additionally identifying non-lactic acid bacteria and yeasts. The culture-dependent method could identify species level and predominant species in viable cell communities, while culture-independent method provided a more comprehensive view of the microbial ecology in fermented kimchi.
Article
Biotechnology & Applied Microbiology
Jingya Zhou, Shouyi Yin, Qionglin Fu, Qingqing Wang, Qing Huang, Junfeng Wang
Summary: The study found that factors such as sulphate, volatile fatty acids, and chemical oxygen demand affect the structure and distribution of microbial communities in high-salt environments, leading to concrete corrosion. The sulphur functional microorganism Desulfomicrobium and eosinophilic sulphur-oxidising bacteria play important roles in concrete corrosion, causing damage to the concrete structure through their combined actions.
INTERNATIONAL BIODETERIORATION & BIODEGRADATION
(2021)
Article
Biotechnology & Applied Microbiology
Tao Kim, Sojeong Heo, Hong-Eun Na, Gawon Lee, Jong-Hoon Kim, Mi-Sun Kwak, Moon-Hee Sung, Do-Won Jeong
Summary: This study compared the bacterial community of galchi-baechu kimchi using culture-based and culture-independent techniques. The results showed discrepancies between the two methods. By evaluating Bacillus strains, four safe starter candidates for fermented foods were selected.
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaoyu Xu, Yuanyuan Miao, Huan Wang, Juan Du, Chenqiang Wang, Xuewei Shi, Bin Wang
Summary: This study utilized high-throughput sequencing and high-performance liquid chromatography to investigate the diversity of epiphytic microbial communities and physicochemical indicators in different wine grape varieties. The results showed that the grape variety significantly influences the structure of surface microbial communities.
Article
Food Science & Technology
Jieying Deng, Hui Xu, Xiaomin Li, Ying Wu, Baocai Xu
Summary: This study analyzed the changes in volatile flavor compounds and microbial communities in post-ripening Jinhua ham. Hexanal and nonanal were identified as the main flavor substances in Jinhua ham, and their content increased during the post-ripening stage. High-throughput sequencing revealed that Aspergillus, Saccharomyces, Staphylococcus, and Cobetia were the dominant microorganisms in post-ripening Jinhua ham. The correlation analysis showed a positive relationship between Saccharomyces, Aspergillus, Staphylococcus, and the flavor of Jinhua ham during the post-ripening stage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Public, Environmental & Occupational Health
Yimin Pan, Qiaoqiao Ren, Pei Chen, Jiguo Wu, Zhendong Wu, Guoxia Zhang
Summary: Airborne microorganisms in waste-associated environments are more active and complex compared to other places, with bacterial communities predominated by Proteobacteria and Bacteroidetes. Unique bacterial diversity existed in waste-associated environments, with potentially novel species identified. Further studies on such environments could provide new insights into bacterial community.
FRONTIERS IN PUBLIC HEALTH
(2021)
Article
Environmental Sciences
Binghan Xie, Heng Liang, Hong You, Shihai Deng, Zhongsen Yan, Xiaobin Tang
Summary: This study investigated the degradation of SMX and the response of microbial communities to different initial concentrations of SMX in MFCs. It was found that the highest SMX removal efficiency was achieved at 5 mg/L, while high concentration of SMX inhibited electron transfer. The 16S rRNA high-throughput sequencing revealed significant shifts in anode biofilm communities with different initial SMX concentrations in MFCs.
Article
Biology
Yan Wang, Qingyun Ma, Lingling Wang, Jingkuo Hu, Huiying Xue, Dongfei Han, Zhen Xing, Zhiyong Ruan
Summary: The composition, function, and interactions of the soil microbial community of cultivated Meconopsis integrifolia were studied using high-throughput sequencing technology and culturing methods. Soil bacteria are involved in nutrient cycling, and mycorrhizal fungi form symbioses with plants. Both bacteria and fungi adopt a more synergistic and cooperative strategy to promote overall metabolic efficiency in extreme habitats, but at the expense of reduced ecological stability. These results are valuable for the conservation of endangered Meconopsis integrifolia and the exploitation of its medicinal value.
Article
Food Science & Technology
Xinhui Wang, Yalin Zhang, Jinsong Sun, Pan Pan, Yang Liu, Tian Tian
Summary: The starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus, and Staphylococcus carnosus at a ratio of 1:1:1:1 significantly decreased histamine accumulation in Chinese Cantonese sausages, improving microbial quality and food safety.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Biao Suo, Zijie Dong, Yangyang Huang, Peng Guan, Xiaojie Wang, Huiping Fan, Zhongmin Huang, Zhilu Ai
Summary: Samples from a sweet dumplings factory were collected for microbial analysis. Viable cell count showed the presence of Staphylococcus aureus, Bacillus cereus, lactic acid bacteria, and total plate count in various production line stages. High-throughput sequencing revealed the dominant bacteria to be Leuconostoc, Chryseobacterium, and Lactococcus, while the predominant fungi were Apiotrichum, Aspergillus, and Geotrichum in the final sweet dumpling product. The addition of rice flour significantly affected the bacterial community but not the fungal level. The combination of HTS and viable cell count effectively analyzed the changes in microbial load and diversity during sweet dumpling production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Nan Zhang, Yuecheng He, Xiang Yi, Yunan Yan, Wenlai Xu
Summary: The experiment successfully started the autotrophic shortcut nitrification system with high removal efficiency of nitrite and ammonium nitrogen; the richness of main denitrifying bacteria phylum Proteobacteria increased, while the richness of ammonia oxidizing bacteria Nitrosomonas and nitrite oxidizing bacteria Nitrospira showed significant changes.
ENVIRONMENTAL TECHNOLOGY
(2022)
Article
Biodiversity Conservation
Jing Guo, Yaqiong Wu, Xiaohong Wu, Zhong Ren, Guibin Wang
Summary: This study compared the impacts of four afforestation and agroforestry practices on soil properties and bacterial communities with legacy cropping systems in China. The results showed that afforestation and agroforestry practices significantly increased soil organic carbon and total nitrogen levels while also enhancing bacterial diversity, with a greater effect on bacterial community beta diversity in the topsoil. Land conversion was found to be a key factor influencing taxonomic shifts and functional variations in bacterial communities, particularly in the topsoil.
GLOBAL ECOLOGY AND CONSERVATION
(2021)
