scholarly journals Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Huanming Liu ◽  
Guangxun Tan ◽  
Qitong Chen ◽  
Weiwei Dong ◽  
Ping Chen ◽  
...  
Keyword(s):  
Fungal Community ◽  
High Throughput Sequencing ◽  
Raw Materials ◽  
Community Diversity ◽  
Its2 Region ◽  
Brewing Process ◽  
Total Fungi ◽  
Fermented Grains ◽  
Better Than

Abstract Background Chinese strong-flavor baijiu (CSFB), one of the three major baijiu types, is the most popular baijiu type among consumers in China. A variety of microbes are involved in metabolizing raw materials to produce ethanol and flavor substances during fermentation, which fundamentally determined the quality of baijiu. It is of great importance to study microbial community of fermented grains (zaopei) during baijiu brewing process for improving its quality. In this study, we firstly used propidium monoazide (PMA) to treat zaopei samples from 5-year pit and 20-year pit for removing the interference of non-viable fungi, and analyzed the diversity of total fungi and viable fungi by quantitative PCR (qPCR) and high-throughput sequencing (HTS) based on ITS2 gene. Results The results showed that total fungi and viable fungi displayed no significant differences at OTU, phylum, or genus levels during fermentation within two kinds of pits. A total of 6 phyla, 19 classes, and 118 genera in fungi were found based on OTUs annotation in zaopei samples from 5-year pit and 20-year pit. Besides, non-viable fungi had little effect on the fungal community diversity during the fermentation cycle. It was found that the most dominant viable fungi belonged to Saccharomyces, Kazachstania, Naumovozyma, and Trichosporon, and Naumovozyma was firstly detected in zaopei samples of CSFB. Moreover, based on the variation of flavor substances in zaopei samples, the quality of CSFB produced from older pit was better than that produced from younger pit. Conclusion The non-viable fungi had little effect on the fungal diversity, structure, and relative abundance in zaopei samples of CSFB, and Naumovozyma was firstly detected in zaopei samples of CSFB. Our findings can be applied as guidance for improving the quality and stability of CSFB.

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.

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

scholarly journals Microbial diversity in raw milk and Sayram Ketteki from southern of Xinjiang, China

2021 ◽  
Author(s):  
Dongla Gao ◽  
Weihua Wang ◽  
Zhanjiang Han ◽  
Qian Xi ◽  
Ruicheng Guo ◽  
...  
Keyword(s):  
High Throughput ◽  
Fungal Community ◽  
High Throughput Sequencing ◽  
Principal Component ◽  
Raw Milk ◽  
Fermented Milk ◽  
Community Diversity ◽  
Sampling Location ◽  
Fungal Community Structure ◽  
Microbial Resources

Raw milk and fermented milk are rich in microbial resources, which are essential for the formation of texture, flavor and taste. In order to gain a deeper knowledge of the bacterial and fungal community diversity in local raw milk and home-made yogurts from Sayram town, Baicheng county, Akesu area, southern of Xinjiang, China,30 raw milk and 30 home-made yogurt samples were collected and experiment of high-throughput sequencing was implemented.The results of experiments revealed the species of fungi in raw milk was the most, and the species of bacteria in fermented milk was the least.Based on principal component analysis (PCA), it was found that the bacterial and fungal community structure differed in samples from two types of dairy products.And the presence of 15 bacterial and 12 fungal phyla, comprising 218 bacterial and 495 fungal genera respectively, among all samples. Firmicutes and Ascomycota,Lactobacillus and Candida were the predominant phyla and genera of bacteria and fungi, respectively. The results indicated that the microbial community of raw milk differs from home-made yogurts due to sampling location and manufacturing process. The study suggested that high-throughput sequencing could provide a better understanding of microbiological diversity as well as lay a theoretical foundation for selecting beneficial microbial resources from this natural yogurt.

Assessing the Performance and the Microbial Dynamics of Co-composting System Using Recycled Cow Manure and Bedding Material Waste 

2021 ◽  
Author(s):  
Haiyan Duan ◽  
Minghua Ji ◽  
Ai Chen ◽  
Shiqiu Xie ◽  
Junsong Sun ◽  
...  
Keyword(s):  
Microbial Community ◽  
Fungal Community ◽  
Plant Pathogens ◽  
High Throughput Sequencing ◽  
Agricultural Wastes ◽  
Community Diversity ◽  
Bedding Material ◽  
Cow Manure ◽  
Community Succession ◽  
Composting Systems

Abstract Co-composting of recycled cow manure and waste bedding material has been used to convert both agricultural wastes to biofertilizers. This study explored the succession of microbial community, metabolic function and substances conversion capacities during 60 days’ co-composting using high throughput sequencing technology. The study revealed that co-composting of cow manure and bedding material waste at a ratio of 1.32 (CM+B) had the highest efficiency among four treatments. The bacterial and fungal community diversity changed significantly during the co-composting of CM+B group, and the major phyla included Firmicutes, Proteobacteria, Bacteroidetes, Actinobacteria and Ascomycota. PICRUSt and FUNGuild analysis showed that carbohydrate, lipid metabolism and especially nitrogen fixation were enhanced in the thermophilic phase, while animal and plant pathogens were not detected after the co-composting. Wood saprotrophs became the dominant fungal group (89.1%) in the maturation phase. Canonical correlation analysis (CCA) and redundancy analysis (RDA) confirmed that temperature influenced bacterial community succession more than it influenced fungal community succession. Ruminiclostridium had a significantly positive relationship with temperature (p_value < 0.05), while pH and C/N had significant effect on the fungal (p_value < 0.05), and Penicillium and Mortierella were significantly related to moisture (p_value < 0.05). This work describes an efficient methodology to deal with co-composting systems that had been successfully applied in agricultural wastes treatment, enabling further understanding in mechanisms underlying the substance conversion and the involved microbial community succession in sophisticated composting system.

scholarly journals Characterising the effect of crop species and fertilisation treatment on root fungal communities

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Liina Soonvald ◽  
Kaire Loit ◽  
Eve Runno-Paurson ◽  
Alar Astover ◽  
Leho Tedersoo
Keyword(s):  
Fungal Community ◽  
Farmyard Manure ◽  
Illumina Miseq ◽  
Diversity Indices ◽  
Community Diversity ◽  
Its2 Region ◽  
Minor Effect ◽  
Crop Species ◽  
A Minor ◽  
Fertilisation Treatment

Abstract Information about the root mycobiome may improve the overall quality of the plants and contribute to a valuable strategy to enhance sustainable agriculture. Therefore, we assessed differences in fungal community diversity and composition in the roots of potato, wheat and barley grown under mineral nitrogen fertilisation at five rates, with and without farmyard manure amendment. The same factorial combination of treatments has been used since 1989. Species richness and diversity, as well as community composition, of different fungal guilds were characterised using Illumina MiSeq sequencing of the ITS2 region. Crop species was the main factor determining overall fungal richness and diversity, with wheat showing the highest, and potato the lowest, richness and diversity. Pathogen diversity indices were highest in wheat plots amended with farmyard manure, whereas the lowest values were observed for potato roots. Fertilisation treatments and the interaction between crop species and fertilisation had the strongest impact on arbuscular mycorrhiza and saprotroph diversity. Crop species also determined the composition of the overall fungal community and that of fungal guilds, whereas fertilisation treatment had only a minor effect. This study highlights crop species as the main driver in shaping root fungal diversity and composition under the same environmental conditions.

scholarly journals Study of the effect of vegetable raw materials on the rheological parameters and vitamin composition of pasta

2021 ◽  
pp. 5-10
Author(s):  
T. Akhlan ◽  
G. Zhumaliyeva ◽  
N. Zhuman ◽  
B. Abilmazhin ◽  
N. Spatay
Keyword(s):  
Formic Acid ◽  
Raw Materials ◽  
Rheological Parameters ◽  
Corn Flour ◽  
Laboratory Conditions ◽  
Vegetable Raw Materials ◽  
Better Than

In this article, the rheological and vitamin composition of the dough prepared by adding nettle flour and corn flour as non-traditional raw materials to the composition of pasta under laboratory conditions is studied. The results of previous studies of dioecious nettle have shown that the plant contains a certain amount of carotene, calcium, formic acid and panthenonic acid. These indicators indicate an improvement in the vitamin composition of pasta prepared according to the new recipe. The rheological quality of the dough, the vitamin composition of the finished product prepared according to the first sample, including 20% corn flour and 2% nettle flour (Urtica dioca L) in the recipe, show that the quality of this sample is better than that of the control and second sample, and is approved as an effective sample for the preparation of new types of pasta.

scholarly journals Endophytic Fungal Community of Tobacco Leaves and Their Potential Role in the Formation of “Cherry-Red” Tobacco

2021 ◽  
Vol 12 ◽  
Author(s):  
Yonglei Jiang ◽  
Xing Chen ◽  
Gaokun Zhao ◽  
Jiahong Liu ◽  
Yan Xie ◽  
...  
Keyword(s):  
Fungal Community ◽  
High Throughput Sequencing ◽  
Potential Role ◽  
Local Community ◽  
Community Diversity ◽  
Tobacco Leaves ◽  
Mature Leaves ◽  
Community Turnover ◽  
Robust Network ◽  
Network Complex

“Cherry-red” tobacco is the superior variant of tobacco, appearing with the apperance of red dapples on cured leaves due to the demethylation of nicotine to nornicotine during maturation and curing. Fungi are known to have the capacity to convert nicotine to nornicotine. However, an endophytic fungal community of “cherry-red” tobacco has never been reported to our best knowledge. Here, we sampled mature leaves from both “cherry-red” and ordinary tobacco at lower, center, and upper plant sections, and we analyzed the ITS diversity using high-throughput sequencing. Results revealed a significantly different fungal community of foliar endophyte in “cherry-red” and ordinary tobacco. In comparison to the ordinary control, higher diversity and a co-occurrence network complex were found in “cherry-red” samples, especially in the center and upper leaves, where the red dapples mainly emerged. More taxa were enriched in the “cherry-red” than ordinary tobacco leaves at all plant sections. In particular, Aspergillus, some strains of which are reported capable of converting nicotine to nornicotine, was specifically enriched in upper “cherry-red” tobacco leaves, which showed most red dapples after curing. A less robust network structure was detected in the “cherry-red” tobacco compared to ordinary tobacco. The nearest taxon index (NTI) and β NTI indicated that the local community structuration of tobacco endophytic fungi mainly driven by deterministic process, while the community turnover among plant sections was stochastic. In conclusion, our study provides the earliest information of endophytic fungal community in “cherry-red” tobacco leaf, and the community diversity, composition, and network features are synchronously varied with the appearance of red dapples, which is suggestive of their relationship to the formation of “cherry-red” tobacco.

PENGARUH LAMA PENYULINGAN DAN KOMPOSISI BAHAN BAKU TERHADAP RENDEMEN DAN MUTU MINYAK ATSIRI DARI DAUN DAN BATANG NILAM (Pogostemon cablin Benth)

2012 ◽  
Vol 4 (2) ◽  
pp. 16
Author(s):  
A Sulaiman
Keyword(s):  
Essential Oil ◽  
Raw Materials ◽  
Raw Material ◽  
Composition Effect ◽  
High Quality ◽  
Yield And Quality ◽  
Pogostemon Cablin ◽  
Time Required ◽  
Better Than

The research of Distillation And Raw Material Composition Effect of Yield And Quality EssentialOil of Leaves And Stem Patchouli (Pogostemon cablin Benth). This study aimed to examine the influence of the length of distillation and composition of raw materials to the yield and quality of essential oil of patchouli leaves and stems to produce essential oils that have a high quality and yield. The time required to obtain the highest yield of patchouli oil is 8 hours, by composition of 100% leaf (1:0), that is equal to 3.631%, while the lowest yield of patchouli oil are produced from 100% stem (1:0) by distillation of 4 hours, in the amount of 0.10%. Composition that produces patchouli oil with the best quality is 100% stems (0:1) but that yield is lower, while the quality of patchouli oil produced by 100% leaf (1:0) and a mixture of leaf-stem (1:1) quality is still lower than the patchouli oil from the stem, but its yield is better than the yield of oil patchouli by 100% composition of the stem (0:1).Keywords:  essential oil, pogostemon cablin benth, yield

scholarly journals Immediate and legacy effects of snow exclusion on soil fungal diversity and community composition

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Li Zhang ◽  
Yuzhi Ren ◽  
Kaijun Yang ◽  
Zhijie Li ◽  
Bo Tan ◽  
...  
Keyword(s):  
Snow Cover ◽  
Fungal Community ◽  
High Throughput Sequencing ◽  
Community Diversity ◽  
Fungal Communities ◽  
Ecosystem Functions ◽  
Legacy Effects ◽  
Soil Microbial ◽  
Soil Fungal Community ◽  
Tibetan Forest

Abstract Background Soil fungi play crucial roles in ecosystem functions. However, how snow cover change associated with winter warming affects soil fungal communities remains unclear in the Tibetan forest. Methods We conducted a snow manipulation experiment to explore immediate and legacy effects of snow exclusion on soil fungal community diversity and composition in a spruce forest on the eastern Tibetan Plateau. Soil fungal communities were performed by the high throughput sequencing of gene-fragments. Results Ascomycota and Basidiomycota were the two dominant fungal phyla and Archaeorhizomyces, Aspergillus and Amanita were the three most common genera across seasons and snow manipulations. Snow exclusion did not affect the diversity and structure of soil fungal community in both snow-covered and snow-free seasons. However, the relative abundance of some fungal communities was different among seasons. Soil fungal groups were correlated with environmental factors (i.e., temperature and moisture) and soil biochemical variables (i.e., ammonium and enzyme). Conclusions These results suggest that the season-driven variations had stronger impacts on soil fungal community than short-term snow cover change. Such findings may have important implications for soil microbial processes in Tibetan forests experiencing significant decreases in snowfall.

scholarly journals Immediate and legacy effects of snow exclusion on soil fungal diversity and community composition

2020 ◽  
Author(s):  
Zhenfeng Xu ◽  
Li Zhang ◽  
Yuzhi Ren ◽  
Kaijun Yang ◽  
Zhijie Li ◽  
...  
Keyword(s):  
Snow Cover ◽  
Fungal Community ◽  
High Throughput Sequencing ◽  
Community Diversity ◽  
Fungal Communities ◽  
Ecosystem Functions ◽  
Legacy Effects ◽  
Soil Microbial ◽  
Soil Fungal Community ◽  
Tibetan Forest

Abstract Background: Soil fungi play crucial roles in ecosystem functions. However, how snow cover change associated with winter warming affects soil fungal communities remains unclear in the Tibetan forest.Methods: We conducted a snow manipulation experiment to explore immediate and legacy effects of snow exclusion on soil fungal community diversity and composition in a spruce forest on the eastern Tibetan Plateau. Soil fungal communities were performed by the high throughput sequencing of gene-fragments.Results: Ascomycota and Basidiomycota were the two dominant fungal phyla and Archaeorhizomyces, Aspergillus and Amanita were the three most common genera across seasons and snow manipulations. Snow exclusion did not affect the diversity and structure of soil fungal community in both snow-covered and snow-free seasons. However, the relative abundance of some fungal communities was different among seasons. Soil fungal groups were correlated with environmental factors (i.e., temperature and moisture) and soil biochemical variables (i.e., ammonium and enzyme).Conclusions: These results suggest that the season-driven variations had stronger impacts on soil fungal community than short-term snow cover change. Such findings may have important implications for soil microbial processes in Tibetan forests experiencing significant decreases in snowfall.

Sign in / Sign up

Export Citation Format

Share Document