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Journal ArticleDOI: 10.1016/J.IJFOODMICRO.2021.109070

Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar

02 Mar 2021-International Journal of Food Microbiology (Elsevier BV)-Vol. 341, pp 109070-109070
Abstract: Zhejiang Rosy Vinegar (ZRV) is a traditional condiment in Southeast China, produced using semi-solid-state fermentation techniques under an open environment, yet little is known about the functional microbiota involved in the flavor formation of ZRV. In this study, 43 kinds of volatile flavor substances were identified by HS-SPME/GC–MS, mainly including ethyl acetate (relative content at the end of fermentation: 1104.1 mg/L), phenylethyl alcohol (417.6 mg/L) and acetoin (605.2 mg/L). The most abundant organic acid was acetic acid (59.6 g/L), which kept rising during the fermentation, followed by lactic acid (7.0 g/L), which showed a continuously downward trend. Amplicon sequencing analysis revealed that the richness and diversity of bacterial community were the highest at the beginning and then maintained decreasing during the fermentation. The predominant bacteria were scattered in Acetobacter (average relative abundance: 63.7%) and Lactobacillus (19.8%). Both sequencing and culture-dependent analysis showed Lactobacillus dominated the early stage (day 10 to 30), and Acetobacter kept highly abundant from day 40 to the end. Spearman correlation analysis displayed that the potential major groups involved in the formation of flavor compounds were Acetobacter and Lactobacillus, which were also showed strong relationships with other bacteria through co-occurrence network analysis (edges attached to Acetobacter: 61.7%; Lactobacillus: 14.0%). Moreover, structural equation model showed that the contents of ethanol, titratable acid and reducing sugar were the major environmental factors playing essential roles in influencing the succession of bacterial community and their metabolism during the fermentation. Overall, these findings illuminated the dynamic profiles of bacterial community and flavor compounds and the potential functional microbes, which were expected to help us understand the formation of flavor substances in ZRV.

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Topics: Acetobacter (61%), Fermentation (55%), Lactobacillus (53%) ... read more
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7 results found


Journal ArticleDOI: 10.1016/J.FBIO.2021.101278
Na Liu1, Na Liu2, Na Liu3, Likang Qin2  +3 moreInstitutions (3)
01 Oct 2021-Food bioscience
Abstract: This study aims to improve the acid and aroma production of rice-acid, shorten its fermentation time and improve its quality. Three groups of rice-acid samples (L-group, Y-group and H-group) were respectively inoculated with Lactobacillus paracasei (L. paracasei), Kluyveromyces marxianus (K. marxianus) and a mixture of the two species. During the fermentation process, L-lactic acid significantly increased (P

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1 Citations


Open accessJournal ArticleDOI: 10.3390/FOODS10030532
Hao Lin1, Jinjin Lin1, Benteng Song1, Quansheng Chen1Institutions (1)
04 Mar 2021-Foods
Abstract: An olfactory visualization system conducts a qualitative or quantitative analysis of volatile organic compounds (VOCs) by utilizing the sensor array made of color sensitive dyes. The reaction chamber is important to the sensor array’s sufficient and even exposure to VOCs. In the current work, a reaction chamber with an arc baffle embedded in the front of the air inlet for drainage effect was designed. The velocity of field and particle distribution of flow field in the reaction chamber was simulated by COMSOL Multiphysics. Through repeated simulation, the chamber achieved optimal result when the baffle curvature was 3.1 and the vertical distance between the baffle front end and the air inlet was 1.6 cm. Under the new reaction chamber, principal component analysis (PCA) and linear discriminant analysis (LDA) were employed to identify vinegar samples with different storage time through analyzing their VOCs. The LDA model achieved optimal performance when 8 principal components (PCs) were used, and the recognition rate was 95% in both training and prediction sets. The new reaction chamber could improve the stability and precision of an olfactory visualization system for VOCs analysis, and achieve the accurate differentiation and rapid discrimination of Zhenjiang vinegar with different storage time.

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1 Citations


Open accessJournal ArticleDOI: 10.3390/FERMENTATION7030167
26 Aug 2021-Fermentation
Abstract: Traditional fermented foods have been recognized by various communities to be good for health since ancient times. There is a provincial legacy of traditional fermented foods among the ethnic population of North-East India. Fermented bamboo shoots (local name: Tuaither), soybeans (Bekang), and pork fat (Sa-um) are famous in the Mizoram state and represent a primary portion of the daily diet. These foods are prepared using methods based on cultural traditions inherited from previous generations, and prepared using a relatively uncontrolled fermentation process. Analysis of the bacterial diversity in these foods can provide important information regarding the flavor and texture of the final products of fermentation. Unfortunately, studies on the microbial composition and health benefits of such traditional fermented foods have rarely been documented. Therefore, the present study aims to highlight this bacterial diversity, along with the proximate composition of different traditional fermented foods (Tuaither, Bekang and Sa-um) primarily consumed in Mizoram state, India. Samples were collected on three different days of fermentation (3rd, 5th and 7th day), and bacterial diversity analysis was performed using the V3-V4 variable region of 16S rRNA gene with Illumina sequencing. Results revealed differences in the bacterial composition of dominant group members among all of the three food types. Firmicutes (82.72–94.00%), followed by Proteobacteria (4.67–15.01%), were found to dominate to varying degrees in all three of the fermented foods. However, at genus level high variation was observed in bacterial composition among these three different types of fermented foods. Lactobacillus (91.64–77.16%), Staphylococcus (52.00–17.90%), and Clostridium (72.48–55.40%) exhibited the highest relative abundances in the Tuaither, Bekang and Sa-um foods, respectively, in descending order from the 3rd to 7th day of fermentation. A few of the bacterial genera such as Lactobacilli were positively correlated with fermented bamboo shoot samples, and Staphylococcus was positively correlated with protein, carbohydrate and crude fiber content in soybean samples. In general, Tuaither, Bekang and Sa-um exhibited distinct differences in bacterial composition. This variation may be due to differences in the raw materials and/or methods used in the preparation of the different fermented food products. This is the first study to describe the bacterial composition of these traditional fermented foods using high-throughput sequencing techniques, and could help to drive research attention to comprehensive studies on improving understanding of the role of microbial communities in the preparation of traditional foods and their health benefits.

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Topics: Population (51%)

Open accessJournal ArticleDOI: 10.3390/FOODS10102294
28 Sep 2021-Foods
Abstract: Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.

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Journal ArticleDOI: 10.1016/J.FBIO.2021.101318
23 Aug 2021-Food bioscience
Abstract: Black rosehip (Rosa pimpinellifolia L.) is an edible fruit belonging to the large Rosaceae family. Processing this and similar fruits that have low water into vinegar generates added values. Besides, vinegar consumption has beneficial effects on human health. This study aimed to produce vinegar with enormous functional properties from the black rosehip fruits, which is disadvantaged due to its low water content, and high functional activities, and to convert from this fruit into a high value-added product. As a result, it was showed that the wine and vinegar had higher values of antioxidant activities than the juice; however, the highest values of total phenolic content, total anthocyanin content, total flavonoid content, and antioxidant activity were found in the wine. Gallic acid, catechin, ellagic acid, protocatechuic acid, and epicatechin were the most important bioactive compounds in wine and vinegar. Vitamin-C content increased significantly in the vinegar, giving a positive feature to the vinegar. Especially, the vinegar stood out in terms of volatile aroma compounds, including a total of 28 volatile compounds whose major components were 2-phenylethanol, acetic acid, octanoic acid, ethyl acetate, phenylethyl acetate, and 3-methyl-1-butanol. Also, hexyl-salicylate, 4-terpineol, and dihydro-methyl jasmonate. The present study showed the richness of black rosehip vinegar in aroma compounds and functional aspects. Black rosehip fruit was revealed to be a suitable raw material mainly for vinegar production. A new product was obtained to take advantage of the enormous antioxidant activity of black rosehip fruit, which has limited consumable and processability due to its low water content.

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Topics: Acetic acid (54%), Ellagic acid (52%), Gallic acid (51%)

References
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64 results found


Open accessJournal ArticleDOI: 10.1093/BIOINFORMATICS/BTQ461
01 Oct 2010-Bioinformatics
Abstract: Motivation: Biological sequence data is accumulating rapidly, motivating the development of improved high-throughput methods for sequence classification. Results: UBLAST and USEARCH are new algorithms enabling sensitive local and global search of large sequence databases at exceptionally high speeds. They are often orders of magnitude faster than BLAST in practical applications, though sensitivity to distant protein relationships is lower. UCLUST is a new clustering method that exploits USEARCH to assign sequences to clusters. UCLUST offers several advantages over the widely used program CD-HIT, including higher speed, lower memory use, improved sensitivity, clustering at lower identities and classification of much larger datasets. Availability: Binaries are available at no charge for non-commercial use at http://www.drive5.com/usearch Contact: [email protected] Supplementary information:Supplementary data are available at Bioinformatics online.

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14,591 Citations


Journal ArticleDOI: 10.1093/BIOINFORMATICS/BTQ166
01 Jun 2010-Bioinformatics
Abstract: Summary: Picante is a software package that provides a comprehensive set of tools for analyzing the phylogenetic and trait diversity of ecological communities. The package calculates phylogenetic diversity metrics, performs trait comparative analyses, manipulates phenotypic and phylogenetic data, and performs tests for phylogenetic signal in trait distributions, community structure and species interactions. Availability: Picante is a package for the R statistical language and environment written in R and C, released under a GPL v2 open-source license, and freely available on the web (http://picante .r-forge.r-project.org) and from CRAN (http://cran.r-project.org).

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3,207 Citations


Open accessJournal ArticleDOI: 10.1371/JOURNAL.PONE.0098679
10 Jun 2014-PLOS ONE
Abstract: Gephi is a network visualization software used in various disciplines (social network analysis, biology, genomics…). One of its key features is the ability to display the spatialization process, aiming at transforming the network into a map, and ForceAtlas2 is its default layout algorithm. The latter is developed by the Gephi team as an all-around solution to Gephi users’ typical networks (scale-free, 10 to 10,000 nodes). We present here for the first time its functioning and settings. ForceAtlas2 is a force-directed layout close to other algorithms used for network spatialization. We do not claim a theoretical advance but an attempt to integrate different techniques such as the Barnes Hut simulation, degree-dependent repulsive force, and local and global adaptive temperatures. It is designed for the Gephi user experience (it is a continuous algorithm), and we explain which constraints it implies. The algorithm benefits from much feedback and is developed in order to provide many possibilities through its settings. We lay out its complete functioning for the users who need a precise understanding of its behaviour, from the formulas to graphic illustration of the result. We propose a benchmark for our compromise between performance and quality. We also explain why we integrated its various features and discuss our design choices.

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Topics: Graph Layout (51%), Graph drawing (51%), Spatialization (51%)

1,512 Citations


Open accessJournal ArticleDOI: 10.1038/ISMEJ.2008.127
08 Jan 2009-The ISME Journal
Abstract: Acidobacteria are ubiquitous and abundant members of soil bacterial communities. However, an ecological understanding of this important phylum has remained elusive because its members have been difficult to culture and few molecular investigations have focused exclusively on this group. We generated an unprecedented number of acidobacterial DNA sequence data using pyrosequencing and clone libraries (39 707 and 1787 sequences, respectively) to characterize the relative abundance, diversity and composition of acidobacterial communities across a range of soil types. To gain insight into the ecological characteristics of acidobacterial taxa, we investigated the largescale biogeographic patterns exhibited by acidobacterial communities, and related soil and site characteristics to acidobacterial community assemblage patterns. The 87 soils analyzed by pyrosequencing contained more than 8600 unique acidobacterial phylotypes (at the 97% sequence similarity level). One phylotype belonging to Acidobacteria subgroup 1, but not closely related to any cultured representatives, was particularly abundant, accounting for 7.4% of bacterial sequences and 17.6% of acidobacterial sequences, on average, across the soils. The abundance of Acidobacteria relative to other bacterial taxa was highly variable across the soils examined, but correlated strongly with soil pH (R ¼� 0.80, Po0.001). Soil pH was also the best predictor of acidobacterial community composition, regardless of how the communities were characterized, and the relative abundances of the dominant Acidobacteria subgroups were readily predictable. Acidobacterial communities were more phylogenetically clustered as soil pH departed from neutrality, suggesting that pH is an effective habitat filter, restricting community membership to progressively more narrowly defined lineages as pH deviates from neutrality.

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Topics: Acidobacteria (57%)

798 Citations


Open accessJournal ArticleDOI: 10.1093/NAR/GKX295
Achal Dhariwal1, Jasmine Chong1, Salam Habib1, Irah L. King1  +2 moreInstitutions (1)
Abstract: The widespread application of next-generation sequencing technologies has revolutionized microbiome research by enabling high-throughput profiling of the genetic contents of microbial communities. How to analyze the resulting large complex datasets remains a key challenge in current microbiome studies. Over the past decade, powerful computational pipelines and robust protocols have been established to enable efficient raw data processing and annotation. The focus has shifted toward downstream statistical analysis and functional interpretation. Here, we introduce MicrobiomeAnalyst, a user-friendly tool that integrates recent progress in statistics and visualization techniques, coupled with novel knowledge bases, to enable comprehensive analysis of common data outputs produced from microbiome studies. MicrobiomeAnalyst contains four modules - the Marker Data Profiling module offers various options for community profiling, comparative analysis and functional prediction based on 16S rRNA marker gene data; the Shotgun Data Profiling module supports exploratory data analysis, functional profiling and metabolic network visualization of shotgun metagenomics or metatranscriptomics data; the Taxon Set Enrichment Analysis module helps interpret taxonomic signatures via enrichment analysis against >300 taxon sets manually curated from literature and public databases; finally, the Projection with Public Data module allows users to visually explore their data with a public reference data for pattern discovery and biological insights. MicrobiomeAnalyst is freely available at http://www.microbiomeanalyst.ca.

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Topics: Data profiling (64%), Exploratory data analysis (54%), Profiling (information science) (51%) ... read more

660 Citations