Bacterial diversity evolution process based on physicochemical characteristics of sludge treating hydroquinone during acclimation

Sichuan bacon is one of the most popular types of Chinese bacon in the domestic market. High-throughput sequencing was used to characterize the bacterial diversity of 39 Sichuan bacon samples collected from 3 geographical regions. The results showed that the bacterial diversity of Sichuan bacon in different regions demonstrated certain specificity as well as similarity, and the shared OTUs were close to 81% of the total number in the basin group, mountain group, and plateau group. At the genus level, Staphylococcus is the most dominant genus among the three groups, covering 26.7%, 20.6%, and 22.7%, respectively. Beta diversity shows significant differences in bacterial compositions in different geographic regions, especially for Pseudomonas, Brochothrix, Lactobacillus, Lactococcus, and Enterococcus. Meanwhile, some physicochemical characteristics were analyzed, and a significant difference (p < 0.05) among the three regions was shown in the Aw, pH, and nitrite content, which were significantly correlated with undesired bacteria. This study provides insights into the understanding of the role of bacterial communities in the microbial safety and quality improvement of Sichuan bacon.

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Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria

Frontiers in Sustainable Food Systems ◽

10.3389/fsufs.2021.680738 ◽

2021 ◽

Vol 5 ◽

Author(s):

Kuntal Ghosh ◽

Atanu Adak ◽

Suman K. Halder ◽

Keshab C. Mondal

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bacterial Diversity ◽

Denaturing Gradient Gel Electrophoresis ◽

Alcoholic Beverage ◽

Lactobacillus Brevis ◽

Physicochemical Characteristics ◽

Gas Chromatography Mass Spectrometry ◽

Bioactive Substances ◽

Vast Number

Haria, a rice fermented alcoholic beverage, is prepared and consumed by the vast number of Indian tribal people as a staple drink. Lactic acid bacteria are the dominant microbial community in this beverage. Participating lactic acid bacterial diversity in this beverage were determined by using PCR denaturing gradient gel electrophoresis (PCR-DGGE) as Lactobacillus plantarum, Lactobacillus brevis, Lysinibacillus sp., Lysinibacillus fusiformis, and a group of uncultured Bacillus sp. The beverage was enriched with a significant amount of lactic acid (17.63 mg/g), acetic acid (0.18 mg/g), folic acid, thiamine, pyridoxine, ascorbic acid, linolenic acid, linoleic acid, palmitic acid, and oleic acid. The phytase activity in this beverage was shown highest (18.93 U/g) at the fourth day of fermentation. The beverage was also augmented with essential minerals like calcium, ferrous, magnesium, and sodium, whereas the quantity of chromium, lead, cobalt, and nickel were gradually decreased during the course of fermentation. Gas chromatography–mass spectrometry (GC-MS) analysis clearly revealed that three types of esters were produced during fermentation. This study clearly demonstrated that a group of lactic acid bacteria along with other microorganism provide a wide array of bioactive substances make this beverage more nutritious.

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Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon

Frontiers in Microbiology ◽

10.3389/fmicb.2021.799332 ◽

2021 ◽

Vol 12 ◽

Author(s):

Wenjuan Gong ◽

Yan Zhu ◽

XiXiong Shi ◽

Weibing Zhang ◽

PengCheng Wen

Keyword(s):

Bacterial Diversity ◽

Bacterial Communities ◽

Redundancy Analysis ◽

High Throughput Sequencing ◽

Physicochemical Characteristics ◽

Tissue Type ◽

Linear Discriminant ◽

Bacterial Interactions ◽

Different Types ◽

Different Tissues

In current study, bacterial diversity and community in different tissues of pork bacon were determined using high-throughput sequencing. In total, six phyla and 111 bacterial genera were identified. Among them, three dominant genera (Staphylococcus, Acinetobacter, and Macrococcus) were shared by all bacon samples. The linear discriminant analysis showed that 24 bacterial taxa significantly differentiated between the tissues. Results of non-metric Multidimensional Scaling and redundancy analysis showed that physicochemical characteristics of the tissue prominently structured the bacterial communities. Network analysis also illustrated that tissue type was an important factor impacting the bacterial interactions in different types of tissue. The results of current study can add valuable insights to the traditional homemade pork bacon.

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Applications of SEM/EDXA in cement clinker investigation

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100177489 ◽

1990 ◽

Vol 48 (4) ◽

pp. 870-871

Author(s):

Arezki Tagnit-Hamou ◽

Shondeep L. Sarkar

Keyword(s):

Mineralogical Composition ◽

Physicochemical Characteristics ◽

Cement Clinker ◽

Accurate Information ◽

Phase Identification ◽

History Of ◽

Bulk Chemical ◽

Resolution Imaging ◽

Proven Method ◽

Instantaneous Chemical

All the desired properties of cement primarily depend on the physicochemical characteristics of clinker from which the cement is produced. The mineralogical composition of the clinker forms the most important parameter influencing these properties.Optical microscopy provides reasonably accurate information pertaining to the thermal history of the clinker, while XRDA still remains the proven method of phase identification, and bulk chemical composition of the clinker can be readily obtained from XRFA. Nevertheless, all these microanalytical techniques are somewhat limited in their applications, and SEM/EDXA combination fills this gap uniquely by virtue of its high resolution imaging capability and possibility of instantaneous chemical analysis of individual phases.Inhomogeneities and impurities in the raw meal, influence of kiln conditions such as sintering and cooling rate being directly related to the microstructure can be effectively determined by SEM/EDXA. In addition, several physical characteristics of cement, such as rhcology, grindability and hydraulicity also depend on the clinker microstructure.

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Common modifications of selenocysteine in selenoproteins

Essays in Biochemistry ◽

10.1042/ebc20190051 ◽

2019 ◽

Vol 64 (1) ◽

pp. 45-53 ◽

Cited By ~ 1

Author(s):

Elias S.J. Arnér

Keyword(s):

Amino Acids ◽

Covalent Binding ◽

Physicochemical Characteristics ◽

Redox Active

Abstract Selenocysteine (Sec), the sulfur-to-selenium substituted variant of cysteine (Cys), is the defining entity of selenoproteins. These are naturally expressed in many diverse organisms and constitute a unique class of proteins. As a result of the physicochemical characteristics of selenium when compared with sulfur, Sec is typically more reactive than Cys while participating in similar reactions, and there are also some qualitative differences in the reactivities between the two amino acids. This minireview discusses the types of modifications of Sec in selenoproteins that have thus far been experimentally validated. These modifications include direct covalent binding through the Se atom of Sec to other chalcogen atoms (S, O and Se) as present in redox active molecular motifs, derivatization of Sec via the direct covalent binding to non-chalcogen elements (Ni, Mb, N, Au and C), and the loss of Se from Sec resulting in formation of dehydroalanine. To understand the nature of these Sec modifications is crucial for an understanding of selenoprotein reactivities in biological, physiological and pathophysiological contexts.

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