scholarly journals Microbial Community Structure and Diversity of Shrimp Paste at Different Fermentation Stages

2018 ◽  
Author(s):  
Lingying Dai ◽  
Limei Wang ◽  
Jiang Sun ◽  
Lixue Zheng ◽  
Bin Qi
Keyword(s):  
Microbial Diversity ◽  
High Throughput Sequencing ◽  
Microbial Composition ◽  
Shrimp Culture ◽  
Bacterial Populations ◽  
Three Stages ◽  
Dominant Bacteria ◽  
The Relationship ◽  
Insight Into

AbstractHigh-throughput sequencing was used to reveal the highly diverse bacterial populations in shrimp paste at different fermentation stages. We studied three stages of fermentation and obtained 448,916 reads. Using this approach, we revealed the presence of 30 phyla, 55 classes, 86 orders, 206 families and 695 genera of bacteria in the shrimp paste. Shrimp paste in fermentation metaphase had a more diverse microbiota than that in fermentation prophase and fermentation anaphase. Diversity appeared greatest in fermentation anaphase. The four dominant phyla were Proteobacteria, Firmicutes, Actinobacteria, and Bacteroidetes. The most common genera were Psychrobacter, Halomonas, Bacillus, Alteribacillus, and Lactococcus. Their content varied at different stages of fermentation. All the microbiome presented a variety of changes in the microbial diversity of shrimp paste.ImportanceMost research on the microbial diversity of shrimp paste has focused on the shrimp culture environment, or the chemical composition and sensory attributes of the paste. Little research has been conducted on the microbial diversity and composition of shrimp paste. The relationship between microbes and the flavor and quality of shrimp paste has thus been unknown. We therefore analyzed the microbial composition and variation of shrimp paste at different stages of fermentation. The dominant bacteria in fermentation prophase, metaphase, and anaphase were identified. Our preliminary findings give some insight into which microbes contribute to the flavor of shrimp paste and suggest how to improve its flavor. In addition, our findings are relevant to optimizing the production of shrimp paste and guaranteeing its quality and safety.

scholarly journals Analysis of Sour Porridge Microbiota and Improvement of Cooking Quality via Pure Culture Fermentation Using Lacticaseibacillus paracasei Strain SZ02

2021 ◽  
Vol 12 ◽  
Author(s):  
Cheng Wang ◽  
Yunhe Xu ◽  
Bin Yu ◽  
Aibo Xiao ◽  
Yuhong Su ◽  
...  
Keyword(s):  
High Throughput ◽  
Pure Culture ◽  
Fermentation Process ◽  
High Throughput Sequencing ◽  
Cooking Quality ◽  
Microbial Composition ◽  
Natural Fermentation ◽  
Acid Producing Bacteria ◽  
Dominant Bacteria

The microbial composition of sour porridge at different fermentation times was analyzed through high-throughput sequencing, and a pure culture fermentation process was established to optimize production process and improve the edible quality of the porridge. In natural fermentation, Firmicutes and Proteobacteria were abundant throughout the process. Specifically, Aeromonas, Acinetobacter, and Klebsiella were dominant on fermentation days 1–5 (groups NF-1, NF-3, and NF-5), while Lactobacillus and Acetobacter gradually became the dominant bacteria on fermentation day 7 (group NF-7). Further, we isolated one strain of acid-producing bacteria from sour porridge, identified as Lacticaseibacillus paracasei by 16SrRNA sequencing and annotated as strain SZ02. Pure culture fermentation using this strain significantly increased the relative starch and amylose contents of the porridge, while decreasing the lipid, protein, and ash contents (P < 0.05). These findings suggest that sour porridge produced using strain SZ02 has superior edible qualities and this strategy may be exploited for its industrial production.

scholarly journals Aortic stenosis and diabetes mellitus: An ominous combination

2019 ◽  
Vol 16 (4) ◽  
pp. 310-323 ◽  
Author(s):  
Marko Banovic ◽  
Lavanya Athithan ◽  
Gerry P McCann
Keyword(s):  
Quality Of Life ◽  
Diabetes Mellitus ◽  
Aortic Stenosis ◽  
Therapeutic Approach ◽  
Severe Aortic Stenosis ◽  
Significant Morbidity ◽  
Therapeutic Approaches ◽  
The Relationship ◽  
Insight Into

Aortic stenosis and diabetes mellitus are both progressive diseases which, if left untreated, result in significant morbidity and mortality. There is evidence that the prevalence of diabetes is substantially increased in patients with aortic stenosis and those with diabetes have increased rates of progression from mild to severe aortic stenosis. There are good data supporting the hypothesis that aortic stenosis and diabetes mellitus are associated with diabetes mellitus being detrimental towards the quality of life and survival of patients. Thus, a thorough understanding of the pathogenesis of both of these disease processes and the relationship between them aids in designing appropriate preventive and therapeutic approaches. This review aims to give a comprehensive and up-to-date insight into the influence of diabetes mellitus on patients with degenerative aortic stenosis, as well as the prognosis and therapeutic approach to these patients.

scholarly journals Fermented-Food Metagenomics Reveals Substrate-Associated Differences in Taxonomy and Health-Associated and Antibiotic Resistance Determinants

mSystems ◽  
2020 ◽  
Vol 5 (6) ◽  
Author(s):  
John Leech ◽  
Raul Cabrera-Rubio ◽  
Aaron M. Walsh ◽  
Guerrino Macori ◽  
Calum J. Walsh ◽  
...  
Keyword(s):  
Microbial Diversity ◽  
Fermented Food ◽  
Food Type ◽  
Fermented Foods ◽  
Microbial Composition ◽  
Potential Health ◽  
Dairy Foods ◽  
Primary Driver ◽  
Health Promoting ◽  
Insight Into

ABSTRACT Fermented foods have been the focus of ever greater interest as a consequence of purported health benefits. Indeed, it has been suggested that consumption of these foods helps to address the negative consequences of “industrialization” of the human gut microbiota in Western society. However, as the mechanisms via which the microbes in fermented foods improve health are not understood, it is necessary to develop an understanding of the composition and functionality of the fermented-food microbiota to better harness desirable traits. Here, we considerably expand the understanding of fermented-food microbiomes by employing shotgun metagenomic sequencing to provide a comprehensive insight into the microbial composition, diversity, and functional potential (including antimicrobial resistance and carbohydrate-degrading and health-associated gene content) of a diverse range of 58 fermented foods from artisanal producers from a number of countries. Food type, i.e., dairy-, sugar-, or brine-type fermented foods, was the primary driver of microbial composition, with dairy foods found to have the lowest microbial diversity. From the combined data set, 127 high-quality metagenome-assembled genomes (MAGs), including 10 MAGs representing putatively novel species of Acetobacter, Acidisphaera, Gluconobacter, Companilactobacillus, Leuconostoc, and Rouxiella, were generated. Potential health promoting attributes were more common in fermented foods than nonfermented equivalents, with water kefirs, sauerkrauts, and kvasses containing the greatest numbers of potentially health-associated gene clusters. Ultimately, this study provides the most comprehensive insight into the microbiomes of fermented foods to date and yields novel information regarding their relative health-promoting potential. IMPORTANCE Fermented foods are regaining popularity worldwide due in part to a greater appreciation of the health benefits of these foods and the associated microorganisms. Here, we use state-of-the-art approaches to explore the microbiomes of 58 of these foods, identifying the factors that drive the microbial composition of these foods and potential functional benefits associated with these populations. Food type, i.e., dairy-, sugar-, or brine-type fermented foods, was the primary driver of microbial composition, with dairy foods found to have the lowest microbial diversity and, notably, potential health promoting attributes were more common in fermented foods than nonfermented equivalents. The information provided here will provide significant opportunities for the further optimization of fermented-food production and the harnessing of their health-promoting potential.

A LONGITUDINAL STUDY OF EATING DISORDERS AMONG COLLEGE WOMEN

1999 ◽  
Vol 13 (3) ◽  
pp. 385-408 ◽  
Author(s):  
SHARLENE HESSE-BIBER ◽  
MARGARET MARINO ◽  
DIANE WATTS-ROY
Keyword(s):  
Body Image ◽  
Eating Disordered ◽  
Time Period ◽  
Two Factors ◽  
College Population ◽  
History Of ◽  
Food Body ◽  
The Relationship ◽  
Insight Into

This study provides insight into factors that determine whether women in the college population who exhibit eating-disordered behavior during their college years recover during their postcollege years. The study assessed changes in the eating patterns of 21 women across a six-year time period, from sophomore year in college to two years postcollege. Eleven of the women get better during their postcollege year, whereas 10 of the women continue to struggle with disordered eating. The major differences between the two groups revolve around the relationship between autonomy and relation. Women who get better negotiate the tension between autonomy and relatedness and are more likely to have higher selfesteem based on a more positive self-concept; this, in turn, leads to healthier relationships with food and body image. Two factors that appear to influence this negotiation include (I) one's history of chronic physical or sexual abuse and (2) the quality of familial messages about food, body image, relationship, and autonomy.

scholarly journals Differentiation and Variability in the Rhizosphere and Endosphere Microbiomes of Healthy and Diseased Cotton (Gossypium sp.)

2021 ◽  
Vol 12 ◽  
Author(s):  
Yingwu Shi ◽  
Hongmei Yang ◽  
Ming Chu ◽  
Xinxiang Niu ◽  
Ning Wang ◽  
...  
Keyword(s):  
High Throughput Sequencing ◽  
Rhizosphere Soil ◽  
Growth Period ◽  
Tianshan Mountains ◽  
Rhizosphere Bacteria ◽  
Microbial Composition ◽  
Ecological Regions ◽  
Rhizosphere Fungi ◽  
Dominant Bacteria ◽  
North And South

The plant microbiome is a key determinant of health and productivity. However, it is still difficult to understand the structural composition of the bacterial and fungal microbiomes of diseased and healthy plants, especially the spatial dynamics and phylogenies of endophytic and rhizosphere microbial communities. We studied the differentiation and variability in the rhizosphere and endosphere microbiomes of healthy and diseased cotton from north and south of the Tianshan Mountains using the methods of PCR-based high-throughput sequencing and real-time quantitative PCR. The endophytic and rhizosphere bacterial abundances in the diseased plants were greater than those of healthy plants. The numbers of endophytic and rhizosphere fungi associated with diseased plants were greater than those associated healthy plants (p < 0.05). Endophytic and rhizosphere bacteria did not share common OTUs. The dominant rhizosphere bacteria were Proteobacteria (29.70%), Acidobacteria (23.14%), Gemmatimonadetes (15.17%), Actinobacteria (8.31%), Chloroflexi (7.99%), and Bacteroidetes (5.15%). The dominant rhizosphere fungi were Ascomycota (83.52%), Mortierellomycota (7.67%), Basidiomycota (2.13%), Chytridiomycota (0.39%), and Olpidiomycota (0.08%). The distribution of dominant bacteria in different cotton rhizosphere soils and roots differed, with the dominant bacteria Pseudomonas (15.54%) and Pantoea (9.19%), and the dominant fungi Alternaria (16.15%) and Cephalotrichum (9.10%) being present in the greatest numbers. At sampling points in different ecological regions, the total numbers of cotton endophytic and rhizosphere microbiome OTUs from southern to northern Xinjiang showed an increasing trend. There were significant differences in the composition and diversity of rhizosphere microbes and endophytes during the entire cotton growth period and in representative ecological regions (p < 0.01), whereas rhizosphere microbes and endophytes showed no significant differences among the four growth periods and in representative ecological regions. RB41, H16, Nitrospira, and Sphingomonas play important roles in the microbial ecology of cotton rhizosphere soil. Pseudomonas accounted for a large proportion of the microbes in the cotton rhizosphere soil. This study provides an in-depth understanding of the complex microbial composition and diversity associated with cotton north and south of the Tianshan Mountains.

scholarly journals Analysis of Microbial Diversity and Variation Law During Xiaoqu Baijiu Fermentation using High-throughput Sequencing Technology

2021 ◽  
Author(s):  
Qing Wang ◽  
Xiaoqing Xiang ◽  
PengFei Wu ◽  
Guoqiang Han
Keyword(s):  
Microbial Community ◽  
Microbial Diversity ◽  
High Throughput ◽  
Relative Abundance ◽  
High Throughput Sequencing ◽  
Sequencing Technology ◽  
Theoretical Support ◽  
Brewing Process ◽  
Dominant Bacteria ◽  
Brewing Time

Abstract In this study, high-throughput sequencing (HTS) was used to compare and analyze the microbial diversity and variation law during the brewing process of xiaoqu Baijiu. The results showed that 34 phyla, 378 genera of bacteria and 4 phyla, 32 genera of fungi were detected. At the phylum level, Firmicutes, Proteobacteria, Bacteroidetes, Ascomycota and Bacteroidetes were the dominant groups. During the brewing process of xiaoqu Baijiu, the dominant bacteria were Weissella and unidentified Rickettsiales 2 days before brewing and Lactobacillus 3 days after brewing until the end of brewing. The dominant fungi were Rhizopus, Saccharomyces and Issatchenkia. The relative abundance of Rhizopus decreased with the extension of brewing time, while the relative abundance of Saccharomyces increased and became the dominant bacteria after the second day of brewing. This study revealed the diversity and variation of microbial community in the brewing process of xiaoqu Baijiu, and provide theoretical support and lay the foundation for future study on the contribution of microbial metabolism during brewing of xiaoqu Baijiu, thereby promote the development of xiaoqu baijiu industry.

scholarly journals Dysbiosis of gut microbiota and its correlation with dysregulation of cytokines in psoriasis patients

2021 ◽  
Author(s):  
Xinyue Zhang ◽  
Kun Guo ◽  
Linjing Shi ◽  
Ting Sun ◽  
Songmei Geng
Keyword(s):  
Gut Microbiota ◽  
Relative Abundance ◽  
Gut Microbiome ◽  
High Throughput Sequencing ◽  
Interleukin 2 ◽  
Negative Relationship ◽  
Healthy Individuals ◽  
Microbial Composition ◽  
Microbiome Composition ◽  
The Relationship

Abstract Background: Psoriasis is an inflammatory skin disease associated with multiple comorbidities and substantially diminishes patients’ quality of life. The gut microbiome has become a hot topic in psoriasis as it has been shown to affect both allergy and autoimmunity diseases in recent studies. Our objective was to identify differences in the fecal microbial composition of patients with psoriasis compared with healthy individuals to unravel the microbiota profiling in this autoimmune disease.Results: We collected fecal samples from 30 psoriasis patients and 30 healthy controls, sequenced them by 16S rRNA high-throughput sequencing, and identified the gut microbial composition using bioinformatic analyses including Quantitative Insights into Microbial Ecology (QIIME) and Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt). Our results showed that different relative abundance of certain bacterial taxa between psoriasis patients and healthy individuals, including Faecalibacterium and Megamonas, were increased in patients with psoriasis. It’s also implicated that many cytokines act as main effect molecules in the pathology of psoriasis. We selected the inflammation-related indicators that were abnormal in psoriasis patients and found the microbiome variations were associated with the level of them, especially interleukin-2 receptor showed a positive relationship with Phascolarctobacterium and a negative relationship with the dialister. The relative abundance of Phascolarctobacterium and dialister can be regard as predictors of psoriasis activity. The correlation analysis based on microbiota and Inflammation-related indicators showed that microbiota dysbiosis might induce an abnormal immune response in psoriasis. Conclusions: We concluded that the gut microbiome composition in psoriasis patients has been altered markedly and provides evidence to understand the relationship between gut microbiota and psoriasis. More mechanistic experiments are needed to determine whether the differences observed in gut microbiota are the cause or consequences of psoriasis and whether the relationship between gut microbiota and cytokines was involved.

scholarly journals Pre-lens tear film evaluation scale: a tool for analyzing the tear film-lens interaction with respect to the material used

2012 ◽  
Vol 2 (1) ◽  
pp. 7
Author(s):  
Papagni Antonio ◽  
Rossella Fonte ◽  
Luca Benzoni
Keyword(s):  
Contact Lens ◽  
Contact Lenses ◽  
Tear Film ◽  
Patient Case ◽  
History Information ◽  
Eye Examination ◽  
The Relationship ◽  
Lens Surface ◽  
Insight Into

In clinical practice, to avoid or reduce the failure rate among users of contact lenses, it is necessary to obtain a detailed patient case history, information concerning symptoms, and a complete eye examination. In addition, application of an auxiliary photographic reference scale might increase the chances of improving initial success or, for existing contact lens wearers, provide insight into the extent or severity of symptoms. Patient symptoms are often directly related to contact lens failure, which in turn is related to the quality of the pre-corneal tear film as well as the <em>wettability</em> of the contact lens surface. We describe the relationship between the quality of the tear film, with particular attention to pre-contact lens tear film, variability in contact tolerance, and the material of which the contact lens is made.

scholarly journals Text Messaging Vs Academic Writing - A Case Study

2015 ◽  
Vol 21 (2) ◽  
pp. 545-550
Author(s):  
Simona Boştină-Bratu
Keyword(s):  
Young People ◽  
Academic Writing ◽  
Text Messaging ◽  
Future Career ◽  
Controversial Topic ◽  
The Relationship ◽  
Insight Into

Abstract The paper aims to bring into discussion the relationship between informal e-communication and formal writing, focusing on the use of SMS language, which is in a constant evolution, particularly among the young generations. SMS language is also a controversial topic today: some linguists and teachers are concerned that this abbreviated language, with its carefree spelling, its poor punctuation and grammar and its paucity of vocabulary is a real menace to students’ quality of writing; others, on the contrary, consider it inspiring and useful as students with a good command of texting also possess a broader facility for language. But what do students have to say about the topic? In order to gain insight into how they view the role and impact of texting on their writing, a questionnaire was distributed to a group of army cadets. The answers show that although text messaging is widely used and is an important tool of communication among young people, students consider that it has a negligible impact on their overall writing abilities and they strongly appreciate the value of writing for their future career.

Crowdsourcing Measures of Design Quality

2014 ◽  
Author(s):  
Hao Wu ◽  
Jonathan Corney ◽  
Michael Grant
Keyword(s):  
Design Research ◽  
Valuable Insight ◽  
Layout Problem ◽  
Generative Design ◽  
Design Quality ◽  
Design Task ◽  
Innovative Products ◽  
The Relationship ◽  
Insight Into

Today there are numerous examples of collaborative online communities effectively creating innovative products (e.g., RepRap, Linux). But the potential of anonymous crowds to also engage in generative design, through the aggregation of many small contributions, is less clear. Although in recent years the “power of the crowd” has been repeatedly demonstrated in areas that range from image labelling to linguistic translation. The application of crowdsourcing in the fields of design research and creative innovation has been much slower to emerge. As a result, although there have been reports of systems and researchers using Internet crowdsourcing to carry out generative design, there are still many gaps in knowledge about the capability and limitations of the technology. For example on commercial crowdsourcing platforms, the relationship between remuneration and the final quality of designs has not been established, so it is unclear how much payment should be offered in order to ensure a particular standard of result. Key to investigating the relationship between the crowd’s remuneration and the value of their innovation is a robust method for quantifying the quality of the designs produced. This paper reports how payment for a design task (a 2D layout problem) was systematically varied and the quality of the output assessed through a separate crowdsourcing process. The work provides some interesting and valuable insight into how Crowdsourcing can be most effectively employed in design tasks.

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