1
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Buma S, Urayama SI, Suo R, Itoi S, Okada S, Ninomiya A. Mycoviruses from Aspergillus fungi involved in fermentation of dried bonito. Virus Res 2024; 350:199470. [PMID: 39321926 DOI: 10.1016/j.virusres.2024.199470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2024] [Revised: 09/17/2024] [Accepted: 09/18/2024] [Indexed: 09/27/2024]
Abstract
Fungi are exploited for fermentation of foods such as cheese, Japanese sake, and soy sauce. However, the diversity of viruses that infect fungi involved in food fermentation is poorly understood. Fermented dried bonito ("katsuobushi") is one of the most important processed marine products in Japan. Fungi involved in katsuobushi fermentation are called katsuobushi molds, and Aspergillus spp. have been reported to be dominant on the surface of katsuobushi during fermentation. Because various mycoviruses have been found in members of the genus Aspergillus, we hypothesized that katsuobushi molds are also infected with mycoviruses. Here, we describe seven novel mycoviruses belonging to six families (Chrysoviridae, Fusariviridae, Mitoviridae, Partitiviridae, Polymycoviridae, and Pseudototiviridae) from isolated katsuobushi molds (Aspergillus chevalieri and A. sulphureus) detected by fragmented and primer-ligated double-stranded RNA sequencing. Aspergillus chevalieri fusarivirus 1 has a unique bi-segmented genome, whereas other known fusariviruses have a single genomic segment. Phenotypic comparison between the parental A. chevalieri strain infected with Aspergillus chevalieri polymycovirus 1 (AchPmV1) and isogenic AchPmV1-free isolates indicated that AchPmV1 inhibits the early growth of the host. This study reveals the diversity of mycoviruses that infect katsuobushi molds, and provides insight into the effect of mycoviruses on fungi involved in fermentation.
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Affiliation(s)
- Seiji Buma
- Graduate School of Agricultural and Life Sciences, the University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan; College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa, 252-0880, Japan
| | - Syun-Ichi Urayama
- Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8577, Japan; Microbiology Research Center for Sustainability, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8577, Japan
| | - Rei Suo
- College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa, 252-0880, Japan
| | - Shiro Itoi
- College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa, 252-0880, Japan
| | - Shigeru Okada
- Graduate School of Agricultural and Life Sciences, the University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan
| | - Akihiro Ninomiya
- Graduate School of Agricultural and Life Sciences, the University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan.
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2
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Yu J, Wang Y, Yu G, Cao X, Ma Z, Xue Y, Xue C. Elucidating the formation of the uniform "glass-like" texture in dried-bonito during processing based on microstructure and protein properties. Food Chem 2024; 457:139843. [PMID: 38955120 DOI: 10.1016/j.foodchem.2024.139843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/12/2024] [Accepted: 05/24/2024] [Indexed: 07/04/2024]
Abstract
Dried-bonito (Katsuobushi) exhibits a unique uniform "glass-like" texture after traditional smoke-drying. Herein, we developed a novel processing method for dried-bonito and elucidated the mechanism of transformation of loose muscle into a "glass-like" texture in terms of texture, microstructure, and protein properties. Our findings showed that the unfolding and aggregation of proteins after thermal induction was a key factor in shaping the "glass-like" texture in bonito muscle. During processing, myofibrils aggregated, the originally alternating thick and thin filaments contracted laterally and aligned into a straight line, and protein cross-linking increased. Secondary structural analysis revealed a reduction in unstable β-turn content from 26.28% to 15.06%. Additionally, an increase in the content of SS bonds was observed, and the conformation changed from g-g-t to a stable g-g-g conformation, enhanced protein conformational stability. Taken together, our findings provide a theoretical basis for understanding the mechanism of formation of the uniform "glass-like" texture in dried-bonito.
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Affiliation(s)
- Jing Yu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
| | - Yuhan Wang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
| | - Gang Yu
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China; Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China.
| | - Xinpeng Cao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
| | - Zhenhua Ma
- Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China; Sanya Tropical Fisheries Research Institute, Sanya 572018, PR China
| | - Yong Xue
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China.
| | - Changhu Xue
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering/Sanya Ocean Institute, Ocean University of China, Qingdao/Sanya 266003/572000, PR China
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3
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Ding X, Liu W, Liu K, Gao X, Liu Y. The Deletion of LeuRS Revealed Its Important Roles in Osmotic Stress Tolerance, Amino Acid and Sugar Metabolism, and the Reproduction Process of Aspergillus montevidensis. J Fungi (Basel) 2024; 10:36. [PMID: 38248946 PMCID: PMC10820851 DOI: 10.3390/jof10010036] [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: 10/28/2023] [Revised: 12/30/2023] [Accepted: 12/31/2023] [Indexed: 01/23/2024] Open
Abstract
Aspergillus montevidensis is an important domesticated fungus that has been applied to produce many traditional fermented foods under high osmotic conditions. However, the detailed mechanisms of tolerance to osmotic stress remain largely unknown. Here, we construct a target-deleted strain (ΔLeuRS) of A. montevidensis and found that the ΔLeuRS mutants grew slowly and suppressed the development of the cleistothecium compared to the wide-type strains (WT) under salt-stressed and non-stressed conditions. Furthermore, differentially expressed genes (p < 0.001) governed by LeuRS were involved in salt tolerance, ABC transporter, amino acid metabolism, sugar metabolism, and the reproduction process. The ΔLeuRS strains compared to WT strains under short- and long-term salinity stress especially altered accumulation levels of metabolites, such as amino acids and derivatives, carbohydrates, organic acids, and fatty acids. This study provides new insights into the underlying mechanisms of salinity tolerance and lays a foundation for flavor improvement of foods fermented with A. montevidensis.
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Affiliation(s)
| | | | - Kaihui Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China (Y.L.)
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Deng J, Li Y, Yuan Y, Yin F, Chao J, Huang J, Liu Z, Wang K, Zhu M. Secondary Metabolites from the Genus Eurotium and Their Biological Activities. Foods 2023; 12:4452. [PMID: 38137256 PMCID: PMC10742824 DOI: 10.3390/foods12244452] [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: 10/26/2023] [Revised: 12/02/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Eurotium is the teleomorph genus associated with the section Aspergillus. Eurotium comprises approximately 20 species, which are widely distributed in nature and human environments. Eurotium is usually the key microorganism for the fermentation of traditional food, such as Fuzhuan brick tea, Liupao tea, Meju, and Karebushi; thus, Eurotium is an important fungus in the food industry. Eurotium has been extensively studied because it contains a series of interesting, structurally diverse, and biologically important secondary metabolites, including anthraquinones, benzaldehyde derivatives, and indol diketopiperazine alkaloids. These secondary metabolites have shown multiple biological activities, including antioxidative, antimicrobial, cytotoxic, antitumor, insecticidal, antimalarial, and anti-inflammatory activities. This study presents an up-to-date review of the phytochemistry and biological activities of all Eurotium species. This review will provide recent advances on the secondary metabolites and their bioactivities in the genus Eurotium for the first time and serve as a database for future research and drug development from the genus Eurotium.
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Affiliation(s)
- Jiantianye Deng
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.D.); (Y.L.); (J.H.); (Z.L.); (K.W.)
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
| | - Yilong Li
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.D.); (Y.L.); (J.H.); (Z.L.); (K.W.)
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
| | - Yong Yuan
- Hunan Tea Group Co., Ltd., Changsha 410128, China; (Y.Y.); (F.Y.); (J.C.)
| | - Feiyan Yin
- Hunan Tea Group Co., Ltd., Changsha 410128, China; (Y.Y.); (F.Y.); (J.C.)
| | - Jin Chao
- Hunan Tea Group Co., Ltd., Changsha 410128, China; (Y.Y.); (F.Y.); (J.C.)
| | - Jianan Huang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.D.); (Y.L.); (J.H.); (Z.L.); (K.W.)
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
| | - Zhonghua Liu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.D.); (Y.L.); (J.H.); (Z.L.); (K.W.)
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
| | - Kunbo Wang
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.D.); (Y.L.); (J.H.); (Z.L.); (K.W.)
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
| | - Mingzhi Zhu
- National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; (J.D.); (Y.L.); (J.H.); (Z.L.); (K.W.)
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
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Song Z, Cai Y, Liu G, Yu G. Fungal aerosols in rabbit breeding environment: Metagenetic insight into PM 2.5 based on third-generation sequencing technology. ENVIRONMENTAL RESEARCH 2023; 224:115480. [PMID: 36796612 DOI: 10.1016/j.envres.2023.115480] [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: 01/05/2023] [Revised: 02/04/2023] [Accepted: 02/09/2023] [Indexed: 06/18/2023]
Abstract
Fungal aerosols are a vital environmental hazard factor impeding the development of the rabbit breeding industry and threatening public health. This study aimed to determine fungal abundance, diversity, composition, diffusion, and variability in aerosols in rabbit breeding environments. Twenty PM2.5 filter samples were collected from five sampling sites (i.e. En5, In, Ex5, Ex15, and Ex45) in a modern rabbit farm in Linyi City, China. Fungal component diversity at the species level was analyzed in all samples using third-generation sequencing technology. Results revealed that fungal diversity and community composition in PM2.5 significantly differed across different sampling sites, and different pollution levels. The highest concentrations of PM2.5 and fungal aerosols (i.e., 102.5 μg/m3 and 18.8 × 103 CFU/m3, respectively) were found at Ex5, and these concentrations were found to decrease as the distance from the exit increased. However, no significant correlation was observed between the internal transcribed spacer (ITS) gene abundance and overall PM2.5 levels, except for Aspergillus ruber and Alternaria eichhorniae. Although most fungi are not pathogenic to humans, zoonotic pathogenic microorganisms that cause pulmonary aspergillosis (e.g., Aspergillus ruber) and invasive fusariosis (e.g., Fusarium pseudensiforme) were observed. The relative abundance of A. ruber was higher at Ex5 than that at In, Ex15, and Ex45 (p < 0.01), and the relative abundance of the fungal species decreased with an increase in distance from the rabbit houses. Moreover, four potential novel strains of Aspergillus ruber were discovered, with 82.9%-90.3% of the nucleotide and amino acid sequences similar to those of reference strains. This study highlights the importance of rabbit environments as a source in shaping fungal aerosol microbial communities. To the best of our knowledge, this is the first study to uncover the initial characteristics of fungal biodiversity and dispersion of PM2.5 in rabbit breeding environments, contributing to infectious disease control and prevention in rabbits.
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Affiliation(s)
- Zhicheng Song
- College of Life Sciences, Shandong Normal University, Jinan, 250014, China
| | - Yumei Cai
- College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Tai'an, 271018, China
| | - Gongyan Liu
- Institute of Animal Husbandry and Veterinary, Shandong Academy of Agricultural Sciences, Jinan, 251000, China
| | - Guanliu Yu
- College of Life Sciences, Shandong Normal University, Jinan, 250014, China.
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6
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A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes. Foods 2023; 12:foods12030558. [PMID: 36766088 PMCID: PMC9914387 DOI: 10.3390/foods12030558] [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: 09/06/2022] [Revised: 10/26/2022] [Accepted: 10/27/2022] [Indexed: 02/03/2023] Open
Abstract
As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces. The consumption of fermented fish products has been shown to improve both physical and mental health due to the composition of the products. Fermented fish products can be dried prior to the fermentation process and include various additives to enhance the flavours and aid in fermentation. At the same time, the fermentation process and its conditions play a major role in determining the quality and safety of the product as the compositions change biochemically throughout fermentation. Additionally, the necessity of certain microorganisms and challenges in avoiding harmful microbes are reviewed to further optimise fermentation conditions in the future. Although several advanced technologies have emerged to produce better quality products and easier processes, the diversity of processes, ingredients, and products of fermented fish warrants further study, especially for the sake of the consumers' health and safety. In this review, the nutritional, microbial, and sensory characteristics of fermented fish are explored to better understand the health benefits along with the safety challenges introduced by fermented fish products. An exploratory approach of the published literature was conducted to achieve the purpose of this review using numerous books and online databases, including Google Scholar, Web of Science, Scopus, ScienceDirect, and PubMed Central, with the goal of obtaining, compiling, and reconstructing information on a variety of fundamental aspects of fish fermentation. This review explores significant information from all available library databases from 1950 to 2022. This review can assist food industries involved in fermented fish commercialization to efficiently ferment and produce better quality products by easing the fermentation process without risking the health and safety of consumers.
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Nishikawa A, Senba H, Kimura Y, Yokota S, Doi M, Takenaka S. Isolation and characterization of a salt-tolerant γ-glutamyl transpeptidase from xerophilic Aspergillus sydowii. 3 Biotech 2022; 12:253. [PMID: 36060894 PMCID: PMC9433638 DOI: 10.1007/s13205-022-03259-3] [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: 03/09/2022] [Accepted: 05/08/2022] [Indexed: 11/01/2022] Open
Abstract
Xerophilic Aspergillus molds isolated from halo-alkaliphilic and dry environments are attractive genetic resources for obtaining salt- and osmo-adaptive enzymes. A. sydowii MA0196 secreted the largest amount of γ-glutamyl transpeptidase (GGT) during solid-state fermentation at a low initial water activity (a w = 0.85). Gel filtration analysis revealed that the molecular mass of the purified native enzyme (MA0196 GGT) was 120 kDa. SDS-PAGE analysis showed that MA0196 GGT consists of two subunits with molecular masses of 56.4 and 33 kDa, indicating production from a proenzyme via autoproteolysis. Deglycosylation of the subunits by N-glycosidase F yielded 40.9 and 19.6 kDa species. MA0196 GGT retained transpeptidase and hydrolysis activities and their catalytic efficiency (k cat/K m) under high salt and low water activity. The enzyme displayed broad substrate specificity toward γ-glutamyl acceptors such as amino acids and the imidazole dipeptides, carnosine and anserine. Carnosine and L-glutamine were converted into γ-glutamyl-β-alanyl-L-histidine by MA0196 GGT with a 32.9% yield in the presence of 2% (v/v) dimethyl sulfoxide. Phylogenetic analysis indicated that MA0196 GGT forms a distinct lineage from A. oryzae and A. sojae GGTs. These excellent properties indicate that MA0196 GGT can be used in salted fermentation and for producing bioactive peptides. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-022-03259-3.
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Affiliation(s)
- Arisa Nishikawa
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501 Japan
| | - Hironori Senba
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501 Japan
- Gen Res Lab, Ozeki Corp, 4-9 Imazu, Nishinomiya, Hyogo 663-8227 Japan
| | - Yukihiro Kimura
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501 Japan
| | - Satoko Yokota
- Marutomo Co., Ltd, 1696 Kominato, Iyo, Ehime 799-3192 Japan
| | - Mikiharu Doi
- Marutomo Co., Ltd, 1696 Kominato, Iyo, Ehime 799-3192 Japan
| | - Shinji Takenaka
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501 Japan
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Fitri N, Chan SXY, Che Lah NH, Jam FA, Misnan NM, Kamal N, Sarian MN, Mohd Lazaldin MA, Low CF, Hamezah HS, Rohani ER, Mediani A, Abas F. A Comprehensive Review on the Processing of Dried Fish and the Associated Chemical and Nutritional Changes. Foods 2022; 11:2938. [PMID: 36230013 PMCID: PMC9562176 DOI: 10.3390/foods11192938] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/03/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common method of preserving fish to compensate for its perishability. Dried fish exists in different cultures with varying types of fish used and drying methods. These delicacies are not only consumed for their convenience and for their health benefits, as discussed in this review. Most commonly, salt and spices are added to dried fish to enhance the flavours and to decrease the water activity (aw) of the fish, which further aids the drying process. For fish to be dried effectively, the temperature, drying environment, and time need to be considered along with the butchering method used on the raw fish prior to drying. Considering the various contributing factors, several physicochemical and biochemical changes will certainly occur in the fish. In this review, the pH, water activity (aw), lipid oxidation, and colour changes in fish drying are discussed as well as the proximate composition of dried fish. With these characteristic changes in dried fish, the sensory, microbial and safety aspects of dried fish are also affected, revolving around the preferences of consumers and their health concerns, especially based on how drying is efficient in eliminating/reducing harmful microbes from the fish. Interestingly, several studies have focused on upscaling the efficiency of dried fish production to generate a safer line of dried fish products with less effort and time. An exploratory approach of the published literature was conducted to achieve the purpose of this review. This evaluation gathers important information from all available library databases from 1990 to 2022. In general, this review will benefit the fishery and food industry by enabling them to enhance the efficiency and safety of fish drying, hence minimising food waste without compromising the quality and nutritional values of dried fish.
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Affiliation(s)
- Nursyah Fitri
- Department of Biosciences, Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia
| | - Sharon Xi Ying Chan
- Department of Biosciences, Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia
| | - Noor Hanini Che Lah
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Faidruz Azura Jam
- Faculty of Medicine, Manipal University College Malaysia (MUCM), Jalan Padang Jambu, Bukit Baru 75150, Malaysia
| | - Norazlan Mohmad Misnan
- Herbal Medicine Research Centre, Institute for Medical Research, National Institutes of Health, Shah Alam 40170, Malaysia
| | - Nurkhalida Kamal
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Murni Nazira Sarian
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | | | - Chen Fei Low
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Hamizah Shahirah Hamezah
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Emelda Rosseleena Rohani
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Ahmed Mediani
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia
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Borzęcka J, Suchodolski J, Dudek B, Matyaszczyk L, Spychała K, Ogórek R. The First Comprehensive Biodiversity Study of Culturable Fungal Communities Inhabiting Cryoconite Holes in the Werenskiold Glacier on Spitsbergen (Svalbard Archipelago, Arctic). BIOLOGY 2022; 11:1224. [PMID: 36009851 PMCID: PMC9405543 DOI: 10.3390/biology11081224] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/13/2022] [Accepted: 08/15/2022] [Indexed: 11/17/2022]
Abstract
Cryoconite holes on glacier surfaces are a source of cold-adapted microorganisms, but little is known about their fungal inhabitants. Here, we provide the first report of distinctive fungal communities in cryoconite holes in the Werenskiold Glacier on Spitsbergen (Svalbard Archipelago, Arctic). Due to a combination of two incubation temperatures (7 °C and 24 ± 0.5 °C) and two media during isolation (PDA, YPG), as well as classical and molecular identification approaches, we were able to identify 23 different fungi (21 species and 2 unassigned species). Most of the fungi cultured from cryoconite sediment were ascomycetous filamentous micromycetes. However, four representatives of macromycetes were also identified (Bjerkandera adusta, Holwaya mucida, Orbiliaceae sp., and Trametes versicolor). Some of the described fungi possess biotechnological potential (Aspergillus pseudoglaucus, A. sydowii, Penicillium expansum, P. velutinum, B. adusta, and T. versicolor), thus, we propose the Arctic region as a source of new strains for industrial applications. In addition, two phytopathogenic representatives were present (P. sumatraense, Botrytis cinerea), as well as one potentially harmful to humans (Cladosporium cladosporioides). To the best of our knowledge, we are the first to report the occurrence of A. pseudoglaucus, C. allicinum, C. ramotenellum, P. sumatraense, P. velutinum, P. cumulodentata, B. adusta, and T. versicolor in polar regions. In all likelihood, two unassigned fungus species (Orbiliaceae and Dothideomycetes spp.) might also be newly described in such environments. Additionally, due to experimenting with 10 sampling sites located at different latitudes, we were able to conclude that the number of fungal spores decreases as one moves down the glacier. Considering the prevalence and endangerment of glacial environments worldwide, such findings suggest their potential as reservoirs of fungal diversity, which should not be overlooked.
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Affiliation(s)
- Justyna Borzęcka
- Department of Mycology and Genetics, University of Wrocław, Przybyszewskiego Street 63-77, 51-148 Wrocław, Poland
| | - Jakub Suchodolski
- Department of Mycology and Genetics, University of Wrocław, Przybyszewskiego Street 63-77, 51-148 Wrocław, Poland
| | - Bartłomiej Dudek
- Department of Microbiology, University of Wrocław, Przybyszewskiego Street 63-77, 51-148 Wrocław, Poland
| | - Lena Matyaszczyk
- Department of Mycology and Genetics, University of Wrocław, Przybyszewskiego Street 63-77, 51-148 Wrocław, Poland
| | - Klaudyna Spychała
- Department of Mycology and Genetics, University of Wrocław, Przybyszewskiego Street 63-77, 51-148 Wrocław, Poland
| | - Rafał Ogórek
- Department of Mycology and Genetics, University of Wrocław, Przybyszewskiego Street 63-77, 51-148 Wrocław, Poland
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Wang X, Cui Y, Sang C, Wang B, Yuan Y, Liu L, Yuan Y, Yue T. Fungi with potential probiotic properties isolated from Fuzhuan brick tea. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Supplemental Aspergillus Lipase and Protease Preparations Display Powerful Bifidogenic Effects and Modulate the Gut Microbiota Community of Rats. FERMENTATION 2021. [DOI: 10.3390/fermentation7040294] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Aspergillus-derived protease and lipase, which are involved in the production of Aspergillus-fermented foods, are consumed as digestive enzyme supplements. A marked bifidogenic effect of supplemental Aspergillus protease preparation (AP) in rats fed with a high-fat diet was identified. This study was conducted to examine whether the consumption of Aspergillus-derived lipase exerts similar bifidogenic effect. Rats were fed diets supplemented with either an Aspergillus-derived lipase preparation (AL) or AP at 0.1% for two weeks. 16S rRNA gene sequencing analysis indicated that supplemental AL and AP markedly influenced cecal microbial community. At the phylum level, treatment with AL and AP resulted in a lower relative abundance of Firmicutes and Bacteroidetes, but a higher relative abundance of Actinobacteria and Proteobacteria than the control rats (p < 0.05). At the genus level, AL and AP remarkedly elevated the relative abundances of Bifidobacterium, Collinsella, and Enterococcus, but significantly reduced those of Oscillospira, Dorea, and Coprobacillus (p < 0.05). These modulations were similar to those reported by several studies with typical prebiotic oligosaccharides. Notably, the bifidogenic effect of AL was much greater than that of AP. Our results show that the two different Aspergillus-derived preparations, AL and AP, have strong bifidogenic effects and can change the microbiota’s composition.
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12
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Ban S, Chen L, Fu S, Wu Q, Xu Y. Modelling and predicting population of core fungi through processing parameters in spontaneous starter (Daqu) fermentation. Int J Food Microbiol 2021; 363:109493. [PMID: 34953345 DOI: 10.1016/j.ijfoodmicro.2021.109493] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 10/12/2021] [Accepted: 11/22/2021] [Indexed: 11/26/2022]
Abstract
Traditional fermented foods are usually produced by spontaneous fermentation with multiple microorganisms. Environmental factors play important roles in microbial succession. However, it is still unclear how the processing parameters regulate the microbiota during fermentation. Here, we reveal the effects of processing parameters on the core microbiota in spontaneous fermentation of Chinese liquor starter. Rhizopus, Pichia, Wickerhamomyces, Saccharomycopsis, Aspergillus and Saccharomyces were identified as core microbiota using amplicon sequencing and metaproteomics analysis. Fermentation moisture gradually decreased from 34.8% to 14.2%, and fermentation temperature varied between 17.0 °C and 35.3 °C during the fermentation. Mantel test showed that fermentation moisture (P < 0.001) and fermentation temperature (P < 0.05) significantly affected the core microbiota. Moreover, structural equation modelling analysis indicated that fermentation moisture (P < 0.001) and fermentation temperature (P < 0.001) were respectively influenced by the processing parameters, room humidity and room temperature. The succession of Rhizopus, Pichia, Wickerhamomyces, Saccharomycopsis and Aspergillus were significantly affected by room humidity (P < 0.05), and the succession of Saccharomyces was significantly affected by room temperature (P < 0.001). Further, models were constructed to predict the population of core microbiota by room humidity and room temperature, using Gaussian process regression and linear regression (P < 0.05). This work would be beneficial for regulating microorganisms via controlling processing parameters in spontaneous food fermentations.
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Affiliation(s)
- Shibo Ban
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Lingna Chen
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Shuangxue Fu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Qun Wu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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13
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Ma Y, Wang R, Zhang T, Xu Y, Jiang S, Zhao Y. High Hydrostatic Pressure Treatment of Oysters ( Crassostrea gigas)-Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds. Molecules 2021; 26:molecules26195731. [PMID: 34641272 PMCID: PMC8510164 DOI: 10.3390/molecules26195731] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/27/2021] [Accepted: 09/06/2021] [Indexed: 11/16/2022] Open
Abstract
High hydrostatic pressure (HHP) treatment is a non-thermal processing technology, which is widely used in the food processing field at present. In this study, the effects of HHP treatment (100~500 MPa for 5 min) on the physicochemical properties, texture parameters, and volatile flavor compounds of oysters were investigated. The results showed that HHP treatment increased the water content while reducing the crude protein and ash content of the oyster. Texture parameters showed that HHP treatment improved the hardness, springiness, chewiness, and cohesiveness of oysters, compared with the control group. In addition, the saturated fatty acid (SFA) content was slightly increased after HHP treatment, while the difference in monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content was not significant. Furthermore, HHP increased hexenoic aldehyde, 2,4-heptadienal, 1-octene-3-ol, and 2-octen-1-ol and decreased the contents of 3. 6-nadien-1-ol, 3-octanone, and 2-undecanone, suggesting that HHP might inhibit the fishiness of oyster and showed a positive effect on its flavor. Based on the above results, HHP improved the edible qualities such as texture properties and volatile flavor of oysters. This meets the requirements of consumers on the edible quality of seafood and provides new ideas for the development of seafood.
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Affiliation(s)
- Yuyang Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.M.); (R.W.); (S.J.)
| | - Runfang Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.M.); (R.W.); (S.J.)
| | - Tietao Zhang
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China; (T.Z.); (Y.X.)
| | - Yunsheng Xu
- College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China; (T.Z.); (Y.X.)
| | - Suisui Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.M.); (R.W.); (S.J.)
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; (Y.M.); (R.W.); (S.J.)
- Correspondence: ; Tel./Fax: +86-532-82032783
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14
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Kadooka C, Mori K, Okutsu K, Yoshizaki Y, Takamine K, Tashiro K, Tamaki H, Futagami T. Chromosome-Level Genome Sequence of Aspergillus chevalieri M1, Isolated from Katsuobushi. Microbiol Resour Announc 2021; 10:e0038521. [PMID: 34528823 PMCID: PMC8444966 DOI: 10.1128/mra.00385-21] [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: 04/14/2021] [Accepted: 08/14/2021] [Indexed: 11/20/2022] Open
Abstract
In this study, we report the chromosome-level genome sequence of the osmophilic filamentous fungus Aspergillus chevalieri M1, which was isolated from a dried bonito, katsuobushi. This fungus plays a significant role in the fermentation and ripening process. Thus, elucidating the sequence data for this fungus will aid in subsequent genomic research on the fungi involved in katsuobushi production.
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Affiliation(s)
- Chihiro Kadooka
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | | | - Kayu Okutsu
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Yumiko Yoshizaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | - Kazunori Takamine
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | - Kosuke Tashiro
- Laboratory of Molecular Gene Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
| | - Hisanori Tamaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
| | - Taiki Futagami
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
- United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima, Japan
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15
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Takenaka S, Ogawa C, Uemura M, Umeki T, Kimura Y, Yokota S, Doi M. Identification and characterization of extracellular enzymes secreted by Aspergillus spp. involved in lipolysis and lipid-antioxidation during katsuobushi fermentation and ripening. Int J Food Microbiol 2021; 353:109299. [PMID: 34153828 DOI: 10.1016/j.ijfoodmicro.2021.109299] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 05/17/2021] [Accepted: 06/05/2021] [Indexed: 10/21/2022]
Abstract
A mild-flavored soup stock made from katsuobushi is an important element of traditional Japanese cuisine and is the basic seasoning responsible for the taste. Fermented and ripened katsuobushi, known as karebushi, is manufactured by simmering skipjack tuna that is then smoke-dried, fermented, and ripened in a repeated molding process by five dominant Aspergillus species. Here, our aim was to characterize and identify the lipolytic enzymes secreted by the dominant Aspergillus species, especially A. chevalieri and A. pseudoglaucus, which are involved in hydrolyzing lipids during the molding process. The crude enzyme preparations from the five Aspergillus spp. cultivated on katsuobushi solid medium hydrolyzed triglycerides in fish oil, and more saturated and unsaturated fatty acids (C16:0, C16:1, C18:0, C18:1) were produced than major polyunsaturated fatty acids (C20:5, C22:6). On the basis of ion exchange chromatograms, the composition of the lipolytic enzymes was different in the five species. There was at least one active fraction with high hydrolytic activity toward fish oil in four of the Aspergillus spp., but not A. sydowii; the lipolytic enzyme secreted by A. sydowii had quite high activity toward the artificial substrate p-nitrophenyl butyrate, but low activity toward the natural oil. The lipolytic fractions from A. chevalieri and A. pseudoglaucus were further purified by hydrophobic interaction chromatography then gel-filtration chromatography; LC-MS-MS Mascot analysis identified a variety of lipolytic enzymes, including cutinase, esterase, phospholipase, and carboxyl esterase in the lipolytic fractions from these species. The identified enzymes had 30%-70% identity to previously reported or manually annotated lipases or esterases from taxa other than Aspergillus. The different lipolytic enzymes likely acted on triglycerides in the katsuobushi fish oil. Furthermore, catalase B and Cu/Zn superoxide dismutase, which limit oxidative damage of lipids, were also identified. These antioxidant enzymes may prevent lipid oxidation and rancidity as the lipolytic enzymes hydrolyze lipids during the long fermentation and ripening process. Umami and richness tastes tended to increase in extracts from culture of protease- and peptidase-producing A. sydowii. Our results will aid in the selection and application of desirable strains of Aspergillus species as starter cultures to improve the storage and quality of fermented and ripened karebushi.
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Affiliation(s)
- Shinji Takenaka
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan.
| | - Chiaki Ogawa
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan
| | - Mariko Uemura
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan
| | - Tomoya Umeki
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan
| | - Yukihiro Kimura
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan
| | - Satoko Yokota
- Marutomo Co., Ltd., 1696 Kominato, Iyo, Ehime 799-3192, Japan
| | - Mikiharu Doi
- Marutomo Co., Ltd., 1696 Kominato, Iyo, Ehime 799-3192, Japan
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16
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Qin Q, Tang C, Wu J, Chen S, Yan Z. A dual-functional aminopeptidase from Streptomyces canus T20 and its application in the preparation of small rice peptides. Int J Biol Macromol 2020; 167:214-222. [PMID: 33259841 DOI: 10.1016/j.ijbiomac.2020.11.175] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 10/30/2020] [Accepted: 11/25/2020] [Indexed: 02/03/2023]
Abstract
An aminopeptidase that derived from Streptomyces canus T20 (ScAP) was successfully expressed and characterized in Escherichia coli BL21 (DE3) for first time. The specific activity was 6000 U/mg, which is highest in Streptomyces aminopeptidases. Its optimal conditions were 60 °C and pH 8.0, respectively. ScAP exhibited excellent thermal and alkaline pH stability, retained 80.0% maximal activity at 50 °C for 200 h or at pH 9.0 for 24 h. Its activity observed to be complete inhibited by 0.1 mM EDTA and enhanced by Ca2+ and Co2+ to 115.4% and 104.0% respectively. ScAP also has exhibited high specificity towards rice protein on preparation of small peptides. The yield of small rice peptides achieved 66.5%, which is highest by far. Besides, ScAP have significant debittering effect on rice peptides. Results showed that bitter intensity score decreased by 49.0% with optimum condition (0.048% ScAP at 50 °C for 6 h). Therefore, ScAP as dual functional aminopeptidase of hydrolytic and debittering might have a potential application in the production of high yield and low bitterness of small rice peptides.
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Affiliation(s)
- Qin Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Chengye Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Jing Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Sheng Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
| | - Zhengfei Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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17
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Xu F, Chen Y, Cai Y, Gu F, An K. Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla. Front Microbiol 2020; 11:552388. [PMID: 33101228 PMCID: PMC7554518 DOI: 10.3389/fmicb.2020.552388] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Accepted: 08/31/2020] [Indexed: 11/23/2022] Open
Abstract
Vanilla produces aroma after curing. There were a few reports about the possible involvement of microorganisms during the curing process. Bacterial and fungal community was analyzed to explore the distinct roles. Alpha diversity analysis indicated that the abundance and diversity of microorganisms did not increase regularly as the curing progressed. Weighted and unweighted principal coordinates analysis (PCoA) showed that the fungal community of blanching beans was significantly different from those of the vanilla beans of other stages, respectively. Bacillus and Aspergillus were the dominant genus during the curing process. Correlation analysis indicated that the bacterial and fungal structure was positively related to the vanillin formation, respectively. The study was conducive to reveal the formation of flavor components and the biosynthesis of vanillin. Furthermore, it proposed the possible curing methods of regulating the bacterial and fungal community to increase vanillin formation.
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Affiliation(s)
- Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, China.,National Center of Important Tropical Crops Engineering and Technology Research, Wanning, China.,Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, China
| | - Yonggan Chen
- College of Fisheries and Life Science, Hainan Tropical Ocean University, Sanya, China
| | - Yingying Cai
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, China
| | - Fenglin Gu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, China.,National Center of Important Tropical Crops Engineering and Technology Research, Wanning, China.,Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, China
| | - Kejing An
- Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
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