scholarly journals Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing

2019 ◽  
Vol 56 (7) ◽  
pp. 3254-3263 ◽  
Author(s):  
Xinhui Wang ◽  
Songhu Wang ◽  
Hai Zhao
Keyword(s):  
Microbial Community ◽  
High Throughput ◽  
High Throughput Sequencing ◽  
Community Diversity ◽  
Spontaneous Fermentation ◽  
Microbial Community Diversity

scholarly journals High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation

PLoS ONE ◽  
2016 ◽  
Vol 11 (12) ◽  
pp. e0168166 ◽  
Author(s):  
Lin Yang ◽  
Hui-lin Yang ◽  
Zong-cai Tu ◽  
Xiao-lan Wang
Keyword(s):  
Microbial Community ◽  
High Throughput ◽  
High Throughput Sequencing ◽  
Community Diversity ◽  
Microbial Community Diversity

scholarly journals High-throughput sequencing of microbial community diversity in soil, grapes, leaves, grape juice and wine of grapevine from China

PLoS ONE ◽  
2018 ◽  
Vol 13 (3) ◽  
pp. e0193097 ◽  
Author(s):  
Yu-jie Wei ◽  
Yun Wu ◽  
Yin-zhuo Yan ◽  
Wan Zou ◽  
Jie Xue ◽  
...  
Keyword(s):  
Microbial Community ◽  
High Throughput ◽  
High Throughput Sequencing ◽  
Grape Juice ◽  
Community Diversity ◽  
Microbial Community Diversity

High-throughput sequencing reveals microbial community diversity of Tibetan naturally fermented yak milk

2015 ◽  
Vol 65 (3) ◽  
pp. 1741-1751 ◽  
Author(s):  
Wenjun Liu ◽  
Xiaoxia Xi ◽  
Qimuge Sudu ◽  
Laiyu Kwok ◽  
Zhuang Guo ◽  
...  
Keyword(s):  
Microbial Community ◽  
High Throughput ◽  
High Throughput Sequencing ◽  
Community Diversity ◽  
Microbial Community Diversity ◽  
Yak Milk

Analysis of microbial changes in the rhizosphere of unplanted and planted Atractylodes lancea via high-throughput sequencing

2020 ◽  
Author(s):  
Yan Xu ◽  
Junfeng Niu ◽  
Lijun Chen ◽  
Xiaoqiang Wu ◽  
Zhongmin Dong ◽  
...  
Keyword(s):  
Microbial Community ◽  
High Throughput ◽  
Relative Abundance ◽  
High Throughput Sequencing ◽  
Community Diversity ◽  
Continuous Cropping ◽  
Pests And Diseases ◽  
Atractylodes Lancea ◽  
Bacteria And Fungi ◽  
The Relationship

Abstract Background Atractylodes lancea is a traditional Chinese medicine, which typically requires more than 3–4 years of continuous cropping to obtain the underground medicinal components. With continuous cropping years, the quality and yields of A. lancea medicinal materials decrease, while pests and diseases increase. These aspects are intimately correlated with rhizospheric microorganisms. Methods This research paper employed high-throughput sequencing for its detection in soil that was cultivated for three years and never cultivated to clarify the relationship between the microbial diversity of the rhizosphere and continuous A. lancea cropping. Results The rhizosphere microbial community was altered following the continuous cropping of A. lancea. The bacterial diversity and richness were observed to decrease, while the fungal community diversity increased, and richness decreased. The total OUTs of the soil bacteria and fungi of unplanted and planted A. lancea were 59.58% and 37.65%, respectively. At the phylum level, the relative abundance of Proteobacteria, Gemmatimonadetes, Acidobacteria and Chloroflexi decreased, whereas the relative abundance of Mortierellomycota increased. At the genus level, Bradyrhizobium, Striaticonidium, Dactylonectria, Sphingomonas, Burkholderiaceae, Rhodanobacter, Arthrobacter, Scleroderma, Mortierella and Penicillium were significantly different between the two sample groups. Conclusions Our results revealed that following the cultivation of A. lancea, the rhizospheric microbial community was altered. This study preliminarily determined the

scholarly journals PhylOTU: A High-Throughput Procedure Quantifies Microbial Community Diversity and Resolves Novel Taxa from Metagenomic Data

2011 ◽  
Vol 7 (1) ◽  
pp. e1001061 ◽  
Author(s):  
Thomas J. Sharpton ◽  
Samantha J. Riesenfeld ◽  
Steven W. Kembel ◽  
Joshua Ladau ◽  
James P. O'Dwyer ◽  
...  
Keyword(s):  
Microbial Community ◽  
High Throughput ◽  
Community Diversity ◽  
Metagenomic Data ◽  
Microbial Community Diversity ◽  
Novel Taxa

scholarly journals Deciphering the Shifts in Microbial Community Diversity From Material Pretreatment to Saccharification Process of Fuyu-Flavor Baijiu

2021 ◽  
Vol 12 ◽  
Author(s):  
Jiamu Kang ◽  
Yunan Hu ◽  
Ziyuan Ding ◽  
Li Ye ◽  
Haoran Li ◽  
...  
Keyword(s):  
Microbial Community ◽  
Bacterial Community ◽  
Fungal Community ◽  
High Throughput Sequencing ◽  
Raw Materials ◽  
Bacterial Community Composition ◽  
Community Diversity ◽  
Raw Material ◽  
Microbial Community Diversity ◽  
Fungal Community Structure

The microbiota of the pretreatment phase is crucial to the assembly of the microbial community in the saccharification of fuyu-flavor baijiu. This study investigates the shifts in microbial community diversity from the pretreatment of raw materials to the end of saccharification. High-throughput sequencing reveals that Lactobacillus, Weissella, and Bacillus in the bacterial community and Rhizopus, Candida, Pichia, and Aspergillus in the fungal community are predominant during raw material pretreatment and saccharification processes. Also, 11 bacterial genera, including Bacillus, Lactobacillus, Leuconostoc, Weissella, Lactococcus, and Acetobacter, and eight yeast genera, including Candida, Pichia, Saccharomyces, and Wickerhamomyces, were isolated from the initial saccharification stage by culture-dependent approaches. Sourcetracker analysis indicates that the cooling grains and rice husks were the main contributors to the bacterial community composition of the saccharification process, and Qu was the main contributor to the shaping of the fungal community structure during the saccharification process. Abundance variation of the predictive functional profiles of microbial communities encoding for key enzymes involved in pyruvate metabolism, starch and sucrose metabolism, and glycolysis/gluconeogenesis during the pretreatment and saccharification phases were inferred by PICRUSt2 analysis. The results of this study will be utilized to produce consistently high-quality fuyu-flavor baijiu via better controlling the shaping of microbial community structures during the pretreatment and fermentation processes.

Analysis of Microbial Community Diversity of Muscadine Grape Skins

2021 ◽  
pp. 110417
Author(s):  
Dayun Sun ◽  
Junjie Qu ◽  
Yu Huang ◽  
Jiang Lu ◽  
Ling Yin
Keyword(s):  
Microbial Community ◽  
Community Diversity ◽  
Microbial Community Diversity ◽  
Grape Skins ◽  
Muscadine Grape
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