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Wei B, Gao Y, Zheng Y, Yu J, Fu X, Bao H, Guo Q, Hu H. Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage. Foods 2024; 13:1256. [PMID: 38672928 PMCID: PMC11049464 DOI: 10.3390/foods13081256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.15 log CFU/g) after 3 days of room temperature storage, which satisfied the transit time of most logistics companies in China. Changes in pH and TVB-N were also significantly inhibited in the MSBP group compared with those in the CK and MS groups. More than 30 new volatile compounds were produced in the CK groups during room temperature storage. However, in the MSBP groups, the volatile compounds were almost unchanged. The correlations between the microbial composition and volatile compounds suggested that specific bacterial species with metabolic activities related to amino acid, energy, cofactor, and vitamin metabolism, as well as xenobiotics biodegradation and metabolism, were responsible for the changes in volatile compounds. These bacteria included Psychrobacter, Arthrobacter, Facklamia, Leucobacter, Corynebacterium, Erysipelothrix, Devosia, Dietzia, and Acidovorax. Overall, our findings provide a foundation for the development of strategies to inhibit spoilage in precooked crayfish tails stored at room temperature.
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Affiliation(s)
- Banghong Wei
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Yan Gao
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
- School of Marine Science and Fisheries, Jiangsu Ocean University, Lianyungang 222005, China
| | - Yao Zheng
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Jinxiang Yu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
| | - Xuejun Fu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
| | - Hairong Bao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Huogen Hu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
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Yang H, Wang Z, Zhang Z, Shu C, Zhu J, Li Y, Zhang J. Diversity of 'Cabernet Sauvignon' Grape Epidermis and Environmental Bacteria in Wineries from Different Sub-Regions of the Eastern Foothills of Helan Mountain, Ningxia. Foods 2024; 13:252. [PMID: 38254553 PMCID: PMC10815095 DOI: 10.3390/foods13020252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Understanding the composition of the bacterial community on the epidermis of wine grapes and in winery environments, as well as the response of grape epidermal bacteria to climatic factors, plays a significant role in ensuring grape health and promoting grape conversion into wine. This study utilized high-throughput sequencing to explore the composition of the bacterial community on the wine grape epidermis and representative wineries of three sub-regions of the Eastern Foothills of Helan Mountain, Ningxia. The results showed that the bacterial diversity and richness in the Yongning (YN) sub-region were the highest, with Qingtongxia (QTX) having the lowest levels of grape epidermal bacteria. The bacterial diversity and richness were the highest in Yinchuan (YC) and the lowest in YN in the winery environment (p < 0.05). The composition of dominant bacteria on the grape epidermis and in winery environments of the three sub-regions was not different at the phylum and genus level, but the levels of these dominant bacteria were different among the sub-regions. There was a correlation between grape epidermal bacteria and climatic factors. Approximately 93% of the bacterial genera on the grape epidermal genera in the three sub-regions are present in the winery environment and contain all the dominant bacterial genera on the epidermis.
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Affiliation(s)
- Hui Yang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China; (H.Y.); (Z.Z.)
- Institute of Medical Sciences, Ningxia Medical University, Yinchuan 750004, China
| | - Zheng Wang
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
| | - Zhong Zhang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China; (H.Y.); (Z.Z.)
| | - Chao Shu
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
| | - Jiaqi Zhu
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
| | - Ying Li
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
| | - Junxiang Zhang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China; (H.Y.); (Z.Z.)
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
- Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China
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Zhao Y, Ji X, Liu X, Qin L, Tan D, Wu D, Bai C, Yang J, Xie J, He Y. Age-dependent dendrobine biosynthesis in Dendrobium nobile: insights into endophytic fungal interactions. Front Microbiol 2023; 14:1294402. [PMID: 38149273 PMCID: PMC10749937 DOI: 10.3389/fmicb.2023.1294402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Accepted: 11/13/2023] [Indexed: 12/28/2023] Open
Abstract
Introduction Dendrobium nobile (D. nobile), a valued Chinese herb known for its diverse pharmacological effects, owes much of its potency to the bioactive compound dendrobine. However, dendrobine content varies significantly with plant age, and the mechanisms governing this variation remain unclear. This study delves into the potential role of endophytic fungi in shaping host-microbe interactions and influencing plant metabolism. Methods Using RNA-seq, we examined the transcriptomes of 1-year-old, 2-year-old, and 3-year-old D. nobile samples and through a comprehensive analysis of endophytic fungal communities and host gene expression in D. nobile stems of varying ages, we aim to identify associations between specific fungal taxa and host genes. Results The results revealing 192 differentially expressed host genes. These genes exhibited a gradual decrease in expression levels as the plants aged, mirroring dendrobine content changes. They were enriched in 32 biological pathways, including phagosome, fatty acid degradation, alpha-linolenic acid metabolism, and plant hormone signal transduction. Furthermore, a significant shift in the composition of the fungal community within D. nobile stems was observed along the age gradient. Olipidium, Hannaella, and Plectospherella dominated in 1-year-old plants, while Strelitziana and Trichomerium prevailed in 2-year-old plants. Conversely, 3-year-old plants exhibited additional enrichment of endophytic fungi, including the genus Rhizopus. Two gene expression modules (mediumpurple3 and darkorange) correlated significantly with dominant endophytic fungi abundance and dendrobine accumulation. Key genes involved in dendrobine synthesis were found associated with plant hormone synthesis. Discussion This study suggests that the interplay between different endophytic fungi and the hormone signaling system in D. nobile likely regulates dendrobine biosynthesis, with specific endophytes potentially triggering hormone signaling cascades that ultimately influence dendrobine synthesis.
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Affiliation(s)
- Yongxia Zhao
- Guizhou Engineering Research Center of Industrial Key-Technology for Dendrobium nobile, Engineering Research Center of Pharmaceutical Orchid Plant Breeding, High Efficiency Application in Guizhou Province, Zunyi Medical University, Zunyi, China
- Key Laboratory of Basic Pharmacology of Ministry of Education, Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
- 2011 Cooperative Inovational Center for Guizhou Traditional Chinese Medicine and Ethnic Medicine, Zunyi Medical University, Zunyi, China
| | - Xiaolong Ji
- Guizhou Engineering Research Center of Industrial Key-Technology for Dendrobium nobile, Engineering Research Center of Pharmaceutical Orchid Plant Breeding, High Efficiency Application in Guizhou Province, Zunyi Medical University, Zunyi, China
- Key Laboratory of Basic Pharmacology of Ministry of Education, Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
- 2011 Cooperative Inovational Center for Guizhou Traditional Chinese Medicine and Ethnic Medicine, Zunyi Medical University, Zunyi, China
| | - Xiaoqi Liu
- Guizhou Engineering Research Center of Industrial Key-Technology for Dendrobium nobile, Engineering Research Center of Pharmaceutical Orchid Plant Breeding, High Efficiency Application in Guizhou Province, Zunyi Medical University, Zunyi, China
- Key Laboratory of Basic Pharmacology of Ministry of Education, Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
- 2011 Cooperative Inovational Center for Guizhou Traditional Chinese Medicine and Ethnic Medicine, Zunyi Medical University, Zunyi, China
| | - Lin Qin
- Guizhou Engineering Research Center of Industrial Key-Technology for Dendrobium nobile, Engineering Research Center of Pharmaceutical Orchid Plant Breeding, High Efficiency Application in Guizhou Province, Zunyi Medical University, Zunyi, China
- Key Laboratory of Basic Pharmacology of Ministry of Education, Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
- 2011 Cooperative Inovational Center for Guizhou Traditional Chinese Medicine and Ethnic Medicine, Zunyi Medical University, Zunyi, China
| | - Daopeng Tan
- Guizhou Engineering Research Center of Industrial Key-Technology for Dendrobium nobile, Engineering Research Center of Pharmaceutical Orchid Plant Breeding, High Efficiency Application in Guizhou Province, Zunyi Medical University, Zunyi, China
- Key Laboratory of Basic Pharmacology of Ministry of Education, Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
- 2011 Cooperative Inovational Center for Guizhou Traditional Chinese Medicine and Ethnic Medicine, Zunyi Medical University, Zunyi, China
| | - Di Wu
- Guizhou Engineering Research Center of Industrial Key-Technology for Dendrobium nobile, Engineering Research Center of Pharmaceutical Orchid Plant Breeding, High Efficiency Application in Guizhou Province, Zunyi Medical University, Zunyi, China
- Key Laboratory of Basic Pharmacology of Ministry of Education, Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
- 2011 Cooperative Inovational Center for Guizhou Traditional Chinese Medicine and Ethnic Medicine, Zunyi Medical University, Zunyi, China
| | - Chaojun Bai
- Guangxi Shenli Pharmaceutical Co., Ltd., Yulin, China
| | - Jiyong Yang
- Chishui Xintian Chinese Medicine Industry Development Co., Ltd., Zunyi, China
| | - Jian Xie
- Guizhou Engineering Research Center of Industrial Key-Technology for Dendrobium nobile, Engineering Research Center of Pharmaceutical Orchid Plant Breeding, High Efficiency Application in Guizhou Province, Zunyi Medical University, Zunyi, China
- Key Laboratory of Basic Pharmacology of Ministry of Education, Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
- 2011 Cooperative Inovational Center for Guizhou Traditional Chinese Medicine and Ethnic Medicine, Zunyi Medical University, Zunyi, China
| | - Yuqi He
- Guizhou Engineering Research Center of Industrial Key-Technology for Dendrobium nobile, Engineering Research Center of Pharmaceutical Orchid Plant Breeding, High Efficiency Application in Guizhou Province, Zunyi Medical University, Zunyi, China
- Key Laboratory of Basic Pharmacology of Ministry of Education, Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
- 2011 Cooperative Inovational Center for Guizhou Traditional Chinese Medicine and Ethnic Medicine, Zunyi Medical University, Zunyi, China
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Shen Y, Li X, Xiong R, Ni Y, Tian S, Li B. Effect of peach trichome removal on post-harvest brown rot and on the fruit surface microbiome. Int J Food Microbiol 2023; 402:110299. [PMID: 37379647 DOI: 10.1016/j.ijfoodmicro.2023.110299] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 06/12/2023] [Accepted: 06/18/2023] [Indexed: 06/30/2023]
Abstract
Postharvest peaches undergo rapid soft ripening and are susceptible to fungal diseases, which often result in severe losses during storage. The peach epidermis contains trichomes that form a specific structure on the peach surface. However, the relationship between trichomes and postharvest disease and involved mechanisms has not been well studied. In this study, the removal of trichomes reduced the disease incidence of peach brown rot caused by Monilinia fructicola. Cryo-scanning electron microscope observations showed that the fungal hyphae were found attached to the surface of trichomes. The fungal and bacterial communities on the peach surface at 0 d and 6 d were obtained by amplicon sequencing technology. Fungal communities on the peach surface contained a total of 1089 amplicon sequence variants (ASVs), which were demarcated into eight fungal phyla, 25 classes, 66 orders, 137 families, and 228 genera. The bacterial communities contained 10,821 ASVs assigned to 25 phyla, 50 classes, 114 orders, 220 families, and 507 genera. Higher bacterial diversity than fungal diversity was recorded on the peach epidermis. Trichome removal changed the microbial diversity and community on the peach surface. Compared with peach epidermis samples, the peach epidermis excluded trichomes samples contained similar fungal alpha diversity but significantly lower bacterial diversity. Seventeen different fungal genera and twenty-eight different bacterial genera were identified between peach trichome and peach epidermis excluded trichomes samples. The fungal and bacterial diversity on the peach epidermis showed a decreasing trend during storage. Beta diversity analysis revealed that the microbial communities of the peach epidermis and trichomes show different change trends between 0 d and 6 d. Trichome removal decreased relative abundance of Monilinia spp. and increased relative abundance of potential yeast and bacterial biocontrol agents. This study suggested that trichomes might modulate the microbial communities on fruit surfaces, and trichome removal technology after harvest might be developed to control peach postharvest decay.
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Affiliation(s)
- Youming Shen
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, Liaoning Province, China
| | - Xinna Li
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; China National Botanical Garden, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Rong Xiong
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China
| | - Yang Ni
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China
| | - Shiping Tian
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; China National Botanical Garden, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Boqiang Li
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; China National Botanical Garden, Beijing 100093, China; University of Chinese Academy of Sciences, Beijing 100049, China.
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5
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Luo Y, Li D, Liao H, Xia X. Patterns of biogenic amine during broad bean paste fermentation: microbial diversity and functionality via Bacillus bioaugmentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1315-1325. [PMID: 36114594 DOI: 10.1002/jsfa.12225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 09/12/2022] [Accepted: 09/17/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Broad bean paste is a high nitrogen and high salt traditional Chinese condiment, which triggers biosynthesis of nitrogen hazards like biogenic amines (BAs). Mechanisms of association and applied research of functional safety and community assembly within multiple-microbial fermentation are currently lacking. Here, bioaugmentation was performed based on the profiles of BAs accumulation and microbial succession to evaluate the functional variation within broad bean paste fermentation. RESULTS Putrescine, spermine, and spermidine were the main BAs during traditional broad bean paste fermentation. Staphylococcus, Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, and Bacillus were the predominant bacteria, whereas Aspergillus and Zygosaccharomyces dominated in fungal species, and community structure shifted upon salt exposure. PICRUSt software uncovered that Bacillus contributed significantly (>1%) to the amine oxidase gene family. Bacillus amyloliquefaciens 1-G6 and Bacillus licheniformis 2-B3 were screened to perform the bioaugmentation of broad bean paste, which achieved a 29% and 16% BA decrease respectively. Interaction network analysis showed that Cronobacter and Lactobacillus were significantly negatively correlated with Bacillus (ρ = -0.829 and ρ = -0.714, respectively, P < 0.05) in the B. amyloliquefaciens 1-G6 group, and Staphylococcus and Buttiauxella were inhibited by Bacillus (ρ = -0.657 and ρ = -0.543, respectively, P < 0.05) in the B. licheniformis 2-B3 group. CONCLUSION The synergism of amine oxidase activity and microbial interactions led to the decline of BAs. Thus, this study improves our understanding of the underlying mechanisms of microbial succession and functional variation to further facilitate the optimization of the fermented food industry.
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Affiliation(s)
- Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Dongrui Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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Dai Y, Xu Z, Wang Z, Li X, Dong J, Xia X. Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Bunbury-Blanchette AL, Fan L, English MM, Kernaghan G. Yeast communities before and after spontaneous fermentation of wine grapes: a case study from Nova Scotia. Can J Microbiol 2023; 69:32-43. [PMID: 36288607 DOI: 10.1139/cjm-2022-0179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Wine fermentations are generally completed by the domestic yeast Saccharomyces cerevisiae, but many indigenous vineyard yeasts also influence wine flavour and aroma. Despite the flourishing wine industry in Nova Scotia, there has yet to be any systematic evaluation of these yeasts in Atlantic Canada. The yeast communities of pressed L'Acadie blanc grapes sampled from an organic vineyard in the Annapolis Valley in 2018 and 2019 were characterized before and after spontaneous fermentation by both Illumina and PacBio sequencing, to address and compare potential platform biases. Chemical and sensory evaluations were also conducted. Basidiomycete yeasts, including Vishniacozyma carnescens, Filobasidium globisporum, and Curvibasidium cygneicollum, dominated pre-fermentation diversity. Species of Saccharomyces made up ∼0.04% of sequences prior to fermentation, but 85%-100% after fermentation, with some replicates dominated by S. cerevisiae and some by S. uvarum. PacBio sequencing detected high proportions of Hanseniaspora uvarum, while Illumina sequencing did not. A better understanding of Nova Scotia vineyard yeast communities will allow local wine makers to make better use of non-traditional yeasts and spontaneous fermentations to produce high-quality wines unique to the region.
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Affiliation(s)
- Adele L Bunbury-Blanchette
- Faculty of Graduate Studies and Research, Saint Mary's University, 923 Robie St, Atrium Building, Suite 210, Halifax, NS, Canada
| | - Lihua Fan
- Kentville Research and Development Centre, Agriculture and Agri-Food Canada, 32 Main St, Kentville, NS, Canada
| | - Marcia M English
- Department of Human Nutrition, St. Francis-Xavier University, 2320 Notre Dame Ave, J. Bruce Brown Hall 208, Antigonish, NS, Canada
| | - Gavin Kernaghan
- Department of Biology, Mount Saint Vincent University, 166 Bedford Highway, Halifax, NS, Canada
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Chen H, Zhang L, Huang Z, Wu Z, Tan M, Zhang X, Jiang L, Qin X, Huang J, Li H. Effect of Anoxic Atmosphere on the Physicochemical and Pelletization Properties of Pinus massoniana Sawdust during Storage. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 20:791. [PMID: 36613112 PMCID: PMC9819789 DOI: 10.3390/ijerph20010791] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/20/2022] [Accepted: 12/26/2022] [Indexed: 06/17/2023]
Abstract
The 34-day anoxic storage of Pinus massoniana sawdust (PS) in a sealed constant temperature and humidity chambers was carried out to simulate the limited-oxygen storage process inside piles at industrial scale. The effects of anoxic storage on feedstock's properties and pelletization process were investigated with respect to elemental composition, dry matter loss, thermogravimetric characteristics, energy consumption, pellets' density, and microbial communities, etc. After anoxic storage, the microbial community of PS samples was altered, such as the fungi content (Clonostachys, Strelitziana, and Orbilia, etc.), resulting the elemental composition of PS was altered. Thus, the cellulose and ash content of the stored PS were increased, while the hemicellulose, volatile, and fixed carbon were decreased. The energy consumption was increased 7.85-21.98% with the increase in anoxic storage temperature and with the additive of fresh soil collected from PS field in storage process. The single pellet density was altered slightly. Meanwhile, the moisture uptake of PS pellets was decreased. After anoxic storage, the combustion behavior of the stored PS became more stable. The results can be applied directly to guide the development of commercial PS storage and pelletization process currently under development in Asia, Europe and North America.
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Affiliation(s)
- Hongli Chen
- College of Mechanical and Electrical Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
| | - Liqiang Zhang
- College of Mechanical and Electrical Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Zhongliang Huang
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
| | - Zijian Wu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
| | - Mengjiao Tan
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
| | - Xuan Zhang
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
| | - Longbo Jiang
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, China
| | - Xiaoli Qin
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
| | - Jing Huang
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
| | - Hui Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China
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Wicaksono WA, Buko A, Kusstatscher P, Cernava T, Sinkkonen A, Laitinen OH, Virtanen SM, Hyöty H, Berg G. Impact of Cultivation and Origin on the Fruit Microbiome of Apples and Blueberries and Implications for the Exposome. MICROBIAL ECOLOGY 2022:10.1007/s00248-022-02157-8. [PMID: 36542126 DOI: 10.1007/s00248-022-02157-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Accepted: 12/07/2022] [Indexed: 06/17/2023]
Abstract
Vegetables and fruits are a crucial part of the planetary health diet, directly affecting human health and the gut microbiome. The objective of our study was to understand the variability of the fruit (apple and blueberry) microbiome in the frame of the exposome concept. The study covered two fruit-bearing woody species, apple and blueberry, two countries of origin (Austria and Finland), and two fruit production methods (naturally grown and horticultural). Microbial abundance, diversity, and community structures were significantly different for apples and blueberries and strongly influenced by the growing system (naturally grown or horticultural) and country of origin (Austria or Finland). Our results indicated that bacterial communities are more responsive towards these factors than fungal communities. We found that fruits grown in the wild and within home gardens generally carry a higher microbial diversity, while commercial horticulture homogenized the microbiome independent of the country of origin. This can be explained by horticultural management, including pesticide use and post-harvest treatments. Specific taxonomic indicators were identified for each group, i.e., for horticultural apples: Pseudomonas, Ralstonia, and Stenotrophomonas. Interestingly, Ralstonia was also found to be enriched in horticultural blueberries in comparison to such that were home and wildly grown. Our study showed that the origin of fruits can strongly influence the diversity and composition of their microbiome, which means that we are exposed to different microorganisms by eating fruits from different origins. Thus, the fruit microbiome needs to be considered an important but relatively unexplored external exposomic factor.
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Affiliation(s)
- Wisnu Adi Wicaksono
- Institute of Environmental Biotechnology, Graz University of Technology, Graz, Austria.
| | - Aisa Buko
- Institute of Environmental Biotechnology, Graz University of Technology, Graz, Austria
| | - Peter Kusstatscher
- Institute of Environmental Biotechnology, Graz University of Technology, Graz, Austria
| | - Tomislav Cernava
- Institute of Environmental Biotechnology, Graz University of Technology, Graz, Austria
| | - Aki Sinkkonen
- Natural Resources Institute Finland Luke, Turku, Finland
| | - Olli H Laitinen
- Faculty of Medicine and Health Technology, Tampere University, Tampere, Finland
| | - Suvi M Virtanen
- Health and Well-Being Promotion Unit, Finnish Institute for Health and Welfare, Helsinki, Finland
- Faculty of Social Sciences, Unit of Health Sciences, Tampere University, Tampere, Finland
- Research, Development and Innovation Center, Tampere University Hospital, Tampere, Finland
- Center for Child Health Research, Tampere University and Tampere University Hospital, Tampere, Finland
| | - Heikki Hyöty
- Faculty of Medicine and Health Technology, Tampere University, Tampere, Finland
- Fimlab Laboratories, Pirkanmaa Hospital District, Tampere, Finland
| | - Gabriele Berg
- Institute of Environmental Biotechnology, Graz University of Technology, Graz, Austria.
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.
- Institute for Biochemistry and Biology, University of Potsdam, Potsdam, Germany.
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Jiang M, Wang P, Liu H, Dai X, Song S, Liu Y. The Effect of Operating Strategies on the Anaerobic Digestion of Gentamicin Mycelial Residues: Insights into the Enhancement of Methane Production and Attenuation of Gentamicin Resistance. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2022; 56:15130-15140. [PMID: 35984723 DOI: 10.1021/acs.est.2c00481] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Anaerobic digestion (AD) has been widely employed for converting various biowastes into renewable energy. However, AD of gentamicin mycelial residues (GMRs, a byproduct of gentamicin production) is limited by ammonia inhibition and antimicrobial resistance risk. Compared to mesophilic AD (MMAD) of GMRs, this study looked into three semicontinuous AD processes, i.e., codigestion with wheat straw, thermophilic digestion (TAcoD), and AD at shortened retention time (RT). Results showed that a stable and safe AD could be achieved under suitable operating conditions. Co-digestion could effectively mitigate the adverse effect of ammonia inhibition. The methane production increased by 35.86% in TAcoD compared to that in MMAD and 43.99% of hazardous waste was reduced in TAcoD. Concerning the antimicrobial resistance of AD system, gentamicin was degraded efficiently and the degradation process was not involved in the expression of antibiotic resistance genes (ARGs) related to modifying enzyme. Effective removal of ARGs under three operating strategies was associated with a higher reduction in bacterial abundance of potential hosts. In addition, the changes in the relevant proteins for transformation and conjugation as predicted by PICRUSt suggested that thermophilic condition and shorter RT were conducive to the reduction of the dissemination risks of ARGs.
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Affiliation(s)
- Mingye Jiang
- School of Environment, State Key Laboratory of Urban Water Resources and Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Peng Wang
- School of Environment, State Key Laboratory of Urban Water Resources and Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Huiling Liu
- School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Xiaohu Dai
- School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Siqi Song
- School of Environment, State Key Laboratory of Urban Water Resources and Environment, Harbin Institute of Technology, Harbin 150090, China
| | - Yu Liu
- Advanced Environmental Biotechnology Centre, Nanyang Environment and Water Research Institute, Nanyang Technological University, 1 Cleantech Loop, Singapore 637141, Singapore
- School of Civil and Environmental Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore
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11
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Abstract
Epiphytic microbial communities significantly impact the health and quality of grape berries. This study utilized high-performance liquid chromatography and high-throughput sequencing to explore the epiphytic microbial diversity and physicochemical indicators in nine different wine grape varieties. In total, 1,056,651 high-quality bacterial 16S rDNA sequences and 1,101,314 fungal ITS reads were used for taxonomic categorization. Among the bacteria, Proteobacteria and Firmicutes were the dominant phyla, and Massilia, Pantoea, Pseudomonas, Halomonas, Corynebacterium, Bacillus, Anaerococcus, and Acinetobacter were the dominant genera. Among the fungi, Ascomycota and Basidiomycota were the dominant phyla, and Alternaria, Filobasidium, Erysiphe, Naganishia, and Aureobasidium were the dominant genera. Notably, Matheran (MSL) and Riesling (RS) exhibited the highest microbial diversity among the nine grape varieties. Moreover, pronounced differences in epiphytic microorganisms in red and white grapes suggested that the grape variety significantly influences the structure of surface microbial communities. Understanding the composition of epiphytic microorganisms on the grape skin can provide a direct guide to winemaking.
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12
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Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China. Foods 2022; 11:foods11182775. [PMID: 36140903 PMCID: PMC9497756 DOI: 10.3390/foods11182775] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/03/2022] [Accepted: 09/06/2022] [Indexed: 12/03/2022] Open
Abstract
Bacteria are an important part of wine ‘microbial terroir’ and contribute to the formation of wine flavor. Based on high-throughput sequencing and non-targeted metabonomic technology, this study first explored the bacterial composition and its effect on the aroma formation of spontaneously fermented ‘Cabernet Sauvignon’ (CS) wine in the Eastern Foot of Helan Mountain (EFHM), Ningxia. The results showed that there were significant differences in bacterial communities during fermentation of CS grapes harvested from different sub-regions of EFHM, with the earlier-established vineyard obtaining more species. The level of bacterial diversity initially decreased and then increased as the fermentation proceeded. Malolactic fermentation (MLF) was spontaneously initiated during alcohol fermentation (AF). Pantoea, Lactobacillus, Rhodococcus, Fructobacillus, and Komagataeibacter were the core bacterial genera in the fermentation mixture. Lactobacillus contributed to the synthesis of methyl and isobutyl esters and the formation of red and black fruity fragrances of wine. Fructobacillus was closely related to the synthesis of aromatic alcohols and the generation of floral flavors.
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13
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Liu H, Jiang J, An M, Li B, Xie Y, Xu C, Jiang L, Yan F, Wang Z, Wu Y. Bacillus velezensis SYL-3 suppresses Alternaria alternata and tobacco mosaic virus infecting Nicotiana tabacum by regulating the phyllosphere microbial community. Front Microbiol 2022; 13:840318. [PMID: 35966697 PMCID: PMC9366745 DOI: 10.3389/fmicb.2022.840318] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 07/05/2022] [Indexed: 11/13/2022] Open
Abstract
The occurrence of plant diseases is closely associated with the imbalance of plant tissue microecological environment. The regulation of the phyllosphere microbial communities has become a new and alternative approach to the biological control of foliar diseases. In this study, Bacillus velezensis SYL-3 isolated from Luzhou exhibited an effective inhibitory effect against Alternaria alternata and tobacco mosaic virus (TMV). The analysis of phyllosphere microbiome by PacBio sequencing indicated that SYL-3 treatment significantly altered fungal and bacterial communities on the leaves of Nicotiana tabacum plants and reduced the disease index caused by A. alternata and TMV. Specifically, the abundance of P. seudomo, Sphingomonas, Massilia, and Cladosporium in the SYL-3 treatment group increased by 19.00, 9.49, 3.34, and 12.29%, respectively, while the abundances of Pantoea, Enterobacter, Sampaiozyma, and Rachicladosporium were reduced. Moreover, the abundance of beneficial bacteria, such as Pseudomonas and Sphingomonas, was negatively correlated with the disease indexes of A. alternata and TMV. The PICRUSt data also predicted the composition of functional genes, with significant differences being apparent between SYL-3 and the control treatment group. Further functional analysis of the microbiome also showed that SYL-3 may induce host disease resistance by motivating host defense-related pathways. These results collectively indicate that SYL-3 may suppress disease progression caused by A. alternata or TMV by improving the microbial community composition on tobacco leaves.
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Affiliation(s)
- He Liu
- Liaoning Key Laboratory of Plant Pathology, College of Plant Protection, Shenyang Agricultural University, Shenyang, China
| | - Jun Jiang
- Liaoning Key Laboratory of Plant Pathology, College of Plant Protection, Shenyang Agricultural University, Shenyang, China
| | - Mengnan An
- Liaoning Key Laboratory of Plant Pathology, College of Plant Protection, Shenyang Agricultural University, Shenyang, China
| | - Bin Li
- Sichuan Province Tobacco Company, Chengdu, China
| | - Yunbo Xie
- Sichuan Province Tobacco Company, Chengdu, China
| | - Chuantao Xu
- Liaoning Key Laboratory of Plant Pathology, College of Plant Protection, Shenyang Agricultural University, Shenyang, China
- Sichuan Province Tobacco Company, Luzhou, China
| | | | - Fangfang Yan
- Sichuan Province Tobacco Company, Panzhihua, China
| | - Zhiping Wang
- Liaoning Key Laboratory of Plant Pathology, College of Plant Protection, Shenyang Agricultural University, Shenyang, China
- *Correspondence: Zhiping Wang,
| | - Yuanhua Wu
- Liaoning Key Laboratory of Plant Pathology, College of Plant Protection, Shenyang Agricultural University, Shenyang, China
- Yuanhua Wu,
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14
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Cao D, Lou Y, Jiang X, Zhang D, Liu J. Fungal Diversity in Barley Under Different Storage Conditions. Front Microbiol 2022; 13:895975. [PMID: 35814699 PMCID: PMC9257103 DOI: 10.3389/fmicb.2022.895975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Accepted: 05/11/2022] [Indexed: 11/21/2022] Open
Abstract
The diversity of fungi in barley in simulated storage environments was analyzed. Barley was stored at different temperatures (15, 25, 35°C) and relative humidity (55, 65, 75, 85 RH) for 180 and 360 days. Alpha diversity, beta diversity, species composition, and species differences were analyzed using Illumina HiSeq technology. The fungal communities in all barley samples before and after storage belonged to 3 phyla, 18 classes, 39 orders, 71 families, 103 genera, and 152 species. The relative abundance of the dominant phylum Ascomycota was 77.98–99.19%. The relative abundance of Basidiomycota was 0.77–21.96%. At the genus level, the dominant genera of fungi in barley initially included Fusarium, Aspergillus, Microdochium, Alternaria, and Epicoccum. After 360 days of storage, the dominant genera became Epicoccum, Alternaria, Bipolar, Cladosporium, Fusarium, and Aspergillus. According to Venn diagrams and principal coordinates analysis, the fungal community diversity in barley initially was much higher than in barley stored at different temperatures and humidity. The application of PLS-DA could accurately distinguish between barley stored for 180 and 360 days. Some high-temperature and high-humidity environments accelerated storage. The dominant genera differed in different storage conditions and constantly changed with increasing storage duration. Epicoccum was one of the dominant genera after longer storage periods. This study provides theoretical support for optimizing safe storage conditions in barley.
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Affiliation(s)
- Dongmei Cao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing, China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing, China
| | - Yuhao Lou
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiujie Jiang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing, China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing, China
- Heilongjiang Province Cultivating Collaborative Innovation Center for the Beidahuang Modern Agricultural Industry Technology, Daqing, China
- *Correspondence: Dongjie Zhang,
| | - Junmei Liu
- College of Food Science, Jilin Agricultural University, Daqing, China
- Junmei Liu,
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15
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Wang M, Wang J, Chen J, Philipp C, Zhao X, Wang J, Liu Y, Suo R. Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota. Foods 2022; 11:foods11121725. [PMID: 35741923 PMCID: PMC9222704 DOI: 10.3390/foods11121725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/06/2022] [Accepted: 06/09/2022] [Indexed: 01/27/2023] Open
Abstract
Commercial Saccharomyces cerevisiae plays an important role in the traditional winemaking industry. In this study, the correlation of microbial community and aroma compound in the process of alcohol fermentation of Cabernet Sauvignon by four different commercial starters was investigated. The results showed that there was no significant difference in the fermentation parameters of the four starters, but there were differences in microbial diversity among the different starters. The wine samples fermented by CEC01 had higher microbial abundance. GC-MS detected a total of 58 aromatic compounds from the fermentation process by the experimental yeasts. There were 25 compounds in the F6d variant, which was higher than in other samples. The PCA score plot showed that 796 and F15 yeast-fermented wines had similar aromatic characteristic compositions. According to partial least squares (PLS, VIP > 1.0) analysis and Spearman’s correlation analysis, 11, 8, 8 and 10 microbial genera were identified as core microorganisms in the fermentation of 796, CEC01, CECA and F15 starter, respectively. Among them, Leuconostoc, Lactobacillus, Sphingomonas and Pseudomonas played an important role in the formation of aroma compounds such as Ethyl caprylate, Ethyl caprate and Ethyl-9-decenoate. These results can help us to have a better understanding of the effects of microorganisms on wine aroma and provide a theoretical basis for improving the flavor quality of Cabernet Sauvignon wine.
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Affiliation(s)
- Meiqi Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
| | - Jiarong Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
| | - Jiawei Chen
- China Great Wall Wine Co., Ltd., Zhangjiakou 075400, China; (J.C.); (X.Z.)
| | - Christian Philipp
- Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Wienerstraße 74, 3400 Klosterneuburg, Austria;
| | - Xiaoning Zhao
- China Great Wall Wine Co., Ltd., Zhangjiakou 075400, China; (J.C.); (X.Z.)
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
| | - Yaqiong Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
- Correspondence: ; Tel.: +86-13503129927
| | - Ran Suo
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (M.W.); (J.W.); (J.W.); (R.S.)
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16
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Bi W, Weng B, Yan D, Wang H, Wang M, Yan S, Jing L, Liu T, Chang W. Responses of Phosphate-Solubilizing Microorganisms Mediated Phosphorus Cycling to Drought-Flood Abrupt Alternation in Summer Maize Field Soil. Front Microbiol 2022; 12:768921. [PMID: 35111138 PMCID: PMC8802831 DOI: 10.3389/fmicb.2021.768921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 12/02/2021] [Indexed: 11/13/2022] Open
Abstract
Soil microbial communities are essential to phosphorus (P) cycling, especially in the process of insoluble phosphorus solubilization for plant P uptake. Phosphate-solubilizing microorganisms (PSM) are the dominant driving forces. The PSM mediated soil P cycling is easily affected by water condition changes due to extreme hydrological events. Previous studies basically focused on the effects of droughts, floods, or drying-rewetting on P cycling, while few focused on drought-flood abrupt alternation (DFAA), especially through microbial activities. This study explored the DFAA effects on P cycling mediated by PSM and P metabolism-related genes in summer maize field soil. Field control experiments were conducted to simulate two levels of DFAA (light drought-moderate flood, moderate drought-moderate flood) during two summer maize growing periods (seeding-jointing stage, tasseling-grain filling stage). Results showed that the relative abundance of phosphate-solubilizing bacteria (PSB) and phosphate-solubilizing fungi (PSF) increased after DFAA compared to the control system (CS), and PSF has lower resistance but higher resilience to DFAA than PSB. Significant differences can be found on the genera Pseudomonas, Arthrobacter, and Penicillium, and the P metabolism-related gene K21195 under DFAA. The DFAA also led to unstable and dispersed structure of the farmland ecosystem network related to P cycling, with persistent influences until the mature stage of summer maize. This study provides references for understanding the micro process on P cycling under DFAA in topsoil, which could further guide the DFAA regulations.
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Affiliation(s)
- Wuxia Bi
- State Key Laboratory of Simulation and Regulation of Water Cycle in River Basin, China Institute of Water Resources and Hydropower Research, Beijing, China
| | - Baisha Weng
- State Key Laboratory of Simulation and Regulation of Water Cycle in River Basin, China Institute of Water Resources and Hydropower Research, Beijing, China
- Yinshanbeilu Grassland Eco-Hydrology National Observation and Research Station, China Institute of Water Resources and Hydropower Research, Beijing, China
- *Correspondence: Baisha Weng, ,
| | - Denghua Yan
- State Key Laboratory of Simulation and Regulation of Water Cycle in River Basin, China Institute of Water Resources and Hydropower Research, Beijing, China
- Yinshanbeilu Grassland Eco-Hydrology National Observation and Research Station, China Institute of Water Resources and Hydropower Research, Beijing, China
| | - Hao Wang
- State Key Laboratory of Simulation and Regulation of Water Cycle in River Basin, China Institute of Water Resources and Hydropower Research, Beijing, China
| | - Mengke Wang
- State Key Laboratory of Simulation and Regulation of Water Cycle in River Basin, China Institute of Water Resources and Hydropower Research, Beijing, China
| | - Siying Yan
- State Key Laboratory of Simulation and Regulation of Water Cycle in River Basin, China Institute of Water Resources and Hydropower Research, Beijing, China
- College of Resource Environment and Tourism, Capital Normal University, Beijing, China
| | - Lanshu Jing
- State Key Laboratory of Simulation and Regulation of Water Cycle in River Basin, China Institute of Water Resources and Hydropower Research, Beijing, China
- College of Hydrology and Water Resources, Hohai University, Nanjing, China
| | - Tiejun Liu
- Yinshanbeilu Grassland Eco-Hydrology National Observation and Research Station, China Institute of Water Resources and Hydropower Research, Beijing, China
- Collaborative Innovation Center for Grassland Ecological Security (Jointly Supported by the Ministry of Education of China and Inner Mongolia Autonomous Region), Hohhot, China
| | - Wenjuan Chang
- College of Hydraulic and Environmental Engineering, China Three Gorges University, Yichang, China
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17
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Fournier P, Pellan L, Barroso-Bergadà D, Bohan DA, Candresse T, Delmotte F, Dufour MC, Lauvergeat V, Le Marrec C, Marais A, Martins G, Masneuf-Pomarède I, Rey P, Sherman D, This P, Frioux C, Labarthe S, Vacher C. The functional microbiome of grapevine throughout plant evolutionary history and lifetime. ADV ECOL RES 2022. [DOI: 10.1016/bs.aecr.2022.09.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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Azpiazu-Muniozguren M, Perez A, Rementeria A, Martinez-Malaxetxebarria I, Alonso R, Laorden L, Gamboa J, Bikandi J, Garaizar J, Martinez-Ballesteros I. Fungal Diversity and Composition of the Continental Solar Saltern in Añana Salt Valley (Spain). J Fungi (Basel) 2021; 7:1074. [PMID: 34947056 PMCID: PMC8703443 DOI: 10.3390/jof7121074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/10/2021] [Accepted: 12/12/2021] [Indexed: 12/19/2022] Open
Abstract
The Añana Salt Valley in Spain is an active continental solar saltern formed 220 million years ago. To date, no fungal genomic studies of continental salterns have been published, although DNA metabarcoding has recently expanded researchers' ability to study microbial community structures. Accordingly, the aim of this present study was to evaluate fungal diversity using the internal transcribed spacer (ITS) metabarcoding at different locations along the saltern (springs, ponds, and groundwater) to describe the fungal community of this saline environment. A total of 380 fungal genera were detected. The ubiquity of Saccharomyces was observed in the saltern, although other halotolerant and halophilic fungi like Wallemia, Cladosporium, and Trimmatostroma were also detected. Most of the fungi observed in the saltern were saprotrophs. The fungal distribution appeared to be influenced by surrounding conditions, such as the plant and soil contact, cereal fields, and vineyards of this agricultural region.
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Affiliation(s)
- Maia Azpiazu-Muniozguren
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Alba Perez
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Aitor Rementeria
- Department of Immunology, Microbiology and Parasitology, Faculty of Science and Technology, University of the Basque Country UPV/EHU, Barrio Sarriena s/n, 48940 Leioa, Spain;
| | - Irati Martinez-Malaxetxebarria
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Rodrigo Alonso
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Lorena Laorden
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Javier Gamboa
- Biogenetics, Portal de Zurbano 3, 6-B, 01013 Vitoria-Gasteiz, Spain;
| | - Joseba Bikandi
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Javier Garaizar
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
| | - Ilargi Martinez-Ballesteros
- MikroIker Research Group, Department of Immunology, Microbiology and Parasitology, Faculty of Pharmacy, University of the Basque Country UPV/EHU, Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain; (M.A.-M.); (A.P.); (I.M.-M.); (R.A.); (L.L.); (J.B.); (J.G.)
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19
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Martins V, Szakiel A, Pączkowski C, Teixeira A, Gerós H. The restructuring of grape berry waxes by calcium changes the surface microbiota. Food Res Int 2021; 150:110812. [PMID: 34863502 DOI: 10.1016/j.foodres.2021.110812] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 10/14/2021] [Accepted: 11/09/2021] [Indexed: 10/19/2022]
Abstract
The observation that exogenous Ca shifted the polyphenolic profile of grape berries and conferred a glossy appearance to mature fruits led us to hypothesize that the composition of grape berry waxes and thus surface microbiota are modified. In two cultivars sharing the same microclimate, the triterpenoid and steroid profile of berry cuticle was characterized by a targeted metabolomic approach, and surface microbial communities were surveyed by ITS and 16S metabarcoding. Results showed that Ca strongly decreased the levels of oleanolic acid, while steroids and neutral triterpenoids were affected in a cultivar-dependent manner. A total of 174 fungi and 192 bacteria OTUs were identified, with Dothideomycetes, Leotiomycetes, Alphaproteobacteria and Gammaproteobacteria comprising the most abundant classes. Ca decreased fungi biodiversity, favoring the growth of Basidiomycetes, and shifting fungi-bacteria relationships. Metabolite-microbiota networks revealed a tight relationship between microbial communities and triterpenoid components of fruit waxes, mainly stigmasterol, tremulone and oleanolic acid.
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Affiliation(s)
- Viviana Martins
- Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal.
| | - Anna Szakiel
- Department of Plant Biochemistry, Faculty of Biology, University of Warsaw, ul. Miecznikowa 1, 02-096 Warsaw, Poland.
| | - Cezary Pączkowski
- Department of Plant Biochemistry, Faculty of Biology, University of Warsaw, ul. Miecznikowa 1, 02-096 Warsaw, Poland.
| | - António Teixeira
- Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal.
| | - Hernâni Gerós
- Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal; Centre of Biological Engineering (CEB), Department of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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