Month: December 2022

Perpetuini, Giorgia published the artcileContribution of Pichia manshurica strains to aroma profile of organic wines, Related Products of alcohols-buliding-blocks, the main research area is Pichia organic wine volatile compound flavor aroma.

Abstract: In this study, the volatile compounds produced by 11 Pichia manshurica strains-isolated from spoiled bottled organic wines of Montepulciano d’Abruzzo and filter membranes-were evaluated in must and wine. Moreover, a quick, reliable and inexpensive method to identify this spoilage species was reported. In particular, a species-specific primer pair was developed using 26S rRNA as target gene. Primers were tested on different yeast species and a band of 300 bp was obtained only for P. manshurica strains. More than 70 volatile compounds were identified. The differences were quant. rather than qual. and the majority of the strains released compounds associated with off-flavours and off-odours in must and wine. The obtained data revealed the ability of P. manshurica strains to release compounds which could produce off-flavours and odours.

European Food Research and Technology published new progress about 26S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

De Filippis, Francesca published the artcileInfluence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines, Quality Control of 505-10-2, the main research area is passito wine falanghina sherry fermentation microbiota; Falanghina; Microbiota; Passito sweet wine; Quantitative Descriptive Analysis (QDA); Volatile Organic Compounds (VOCs).

Natural (N) as well as starter inoculated (S, inoculated with Saccharomyces cerevisiae M3-5; CZS, Candida zemplinina T13, Zygosaccharomyces bailii NS113 and Saccharomyces cerevisiae M3-5) fermentations of Falanghina must from dehydrated grape were monitored. Culture dependent analyses and amplicon-based high-throughput sequencing targeting 18S rRNA and 16S rRNA genes were used to monitor the fungal and bacterial communities (8 sampling points during 65 days). The resulting wines were subject to both sensory evaluation and volatile organic compounds anal. Fungal community of un-inoculated musts (N) at beginning of the fermentation was mainly represented by Aureobasidium, Cladosporium, Sclerotinia, while Candida, Debaryomyces, Hanseniaspora, Metschnikowia, Pichia, Saccharomyces and Zygosaccharomyces showed a very low occurrence. The dominance of Hanseniaspora vineae and/or Hanseniaspora uvarum was clear up to 29th days of fermentation S. cerevisiae occurred in all the phases but become dominant only at the end of the process. The odor profiles as evaluate by Quant. Descriptive Anal. (QDA) highlighted a significant impact of the fungal populations on the olfactory profiles of the wines. Raisins, dried fruits, Sherry and liqueur were stronger in both S and CZS, while N was mostly discriminated by solvent/chem. and floral features. Outcomes underpin the impact of microbiota on the chem. and odor traits of Falanghina passito wines.

Food Research International published new progress about 18S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chai, Li-Juan published the artcileNovisyntrophococcus fermenticellae gen. nov., sp. nov., isolated from an anaerobic fermentation cellar of Chinese strong-flavour baijiu, Formula: C4H10OS, the main research area is sequence Novisyntrophococcus baijiu anaerobic fermentation cellar; Lachnospiraceae; baijiu (Chinese liquor); pit mud.

A Gram-stain-neg., coccus-shaped, obligately anaerobic, non-motile and non-spore-forming bacterium, designated strain JN500902T, was isolated from the mud in a fermentation cellar used continuously over 30 years for Chinese strong-flavor baijiu production Colonies were white, circular, convex and smooth-edged. Growth was observed at 20-40 °C (optimum, 37 °C), at pH 5.0-10 (optimum, pH 7.5), with 0-2% (w/v) NaCl and with 0-4% (volume/volume) ethanol. The Biolog assay demonstrated pos. reactions of strain JN500902T in the metabolism of l-fucose and pyruvate. The predominant cellular fatty acids (>10%) consisted of C16:0 and C14:0. The major end metabolites of strain JN500902T were acetic acid and ethanol when incubated anaerobically in liquid reinforced clostridial medium. Acetate was the major organic acid end product. The complete genome size of strain JN500902T was 3420321 bp with 3327 identified genes. The G + C content was 43.5 mol%. Phylogenetic anal. based on 16S rRNA gene sequences affiliated strain JN500902T with the family Lachnospiraceae, having low sequence similarity (92.8%) to the nearest type strain, Syntrophococcus sucromutans DSM 3224T and forming a clearly distinct branch. Core genome phylogenetic anal. of the isolate and 134 strains belonging to the family Lachnospiraceae also revealed that strain JN500902T was well-separated from other genera of this family as a monophyletic clade. The average nucleotide identity and amino acid identity values between strain JN500902T and 134 Lachnospiraceae strains were less than 74 and 65%, resp. Considering its polyphasic characteristics, strain JN500902T represents a novel genus and species within the family Lachnospiraceae, for which the name Novisyntrophococcus fermenticellae gen. nov., sp. nov. is proposed. The type strain is JN500902T (= CICC 24502T = JCM 33939T).

International Journal of Systematic and Evolutionary Microbiology published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Borzouei, Shahla published the artcileInduction of systemic resistance in tomato against broomrape (Phelipanche aegyptiaca), Recommanded Product: 3-Pentanol, the main research area is tomato broomrape systemic resistance Phelipanche.

Rhizosphere dwelling bacteria can increase plant resistance to biotic and abiotic stresses, and they promote plant growth through various mechanisms. In this study, three bioassays were conducted including the following: (a) screening for effective bacterial isolates in the suppression of broomrape, (b) evaluating induced systemic resistance against broomrape and (c) comparing the selected bacterium isolate with plant chem. inducers. Fifteen plant growth-promoting rhizobacteria (PGPR) were examined to assess their biocontrol potential against Egyptian broomrape (Phelipanche aegyptiaca). Ten isolates significantly reduced the broomrape biomass compared to the control. The Lysinibacillus boronitolerans B124 reduced the dry weight of broomrape plants from 2.15 g in control to 0.45 g. Bacillus megaterium B6 was the best isolate in reducing the number of broomrape tubercles. In addition, the activity of three selected bacterial isolates was investigated in induced systemic resistance to broomrape by split-root method. The Bacillus pumilus INR7 reduced the number of visible broomrape tubercles by 90%, and B. megaterium B71 and L. boronitolerans B124 were the next two in rank. Compared with the control, L. boronitolerans B124 reduced the dry weight of broomrape from 1.49 g in control to 0.39 g. In a subsequent experiment, L. boronitolerans B124 was evaluated along with some resistance-inducing volatile compounds Lysinibacillus boronitolerans B124 decreased the number of broomrapes by 87% on average, while the lowest dry weight of broomrape was observed in Me jasmonate treatment. In conclusion, PGPR have considerable potential to be used in the integrated management of broomrape. It is also possible to use a mixture of rhizobacteria and defense inducers, such as biogenic volatiles as a promising approach in the management of this noxious parasitic weed.

Journal of Phytopathology published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Recommanded Product: 3-Pentanol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhao, Yajiao published the artcileCharacterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing, Formula: C4H10OS, the main research area is paocai aroma compound bacteria quant analysis Sichuan; Aroma profile; Aroma-active compounds; External standard; GC-O-MS; High-throughput sequencing; OAVs; Sichuan industrial paocai.

Sichuan industrial paocai and traditional home-made paocai have different aroma profiles due to different manufacturing techniques, but detailed information about the aroma profiles and aroma-producing microorganism of Sichuan industrial paocai remain largely elusive. For this reason, we established and validated an external standard method of headspace solid-phase microextraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS) combined with gas chromatog.-olfactometry (GC-O) for identification and accurate quantitation of aroma-active compounds in Sichuan industrial paocai. This method was combined with 16S rRNA amplicon sequencing to comprehensively analyze the aroma and bacteria profiles of Sichuan industrial paocai. A total of 121 volatile compounds were identified, among which 36 odorants were identified as aroma-active compounds with aroma intensities (AIs) ranging from 0.67 to 5.00 by GC-O. The types of aroma-active compounds in Sichuan industrial paocai were variety-specific to some extent, but the aroma-active compounds shared by different varieties of Sichuan industrial paocai (i.e., skeleton aroma-active compounds) were phenylethyl alc., acetic acid, butanoic acid, 2-methylbutanoic acid, Et hexanoate, 4-ethylphenol and 4-ethylguaiacol. Moreover, 17 key aroma-active compounds of AI > 1 in radish paocai were quantitated by external standard method, and their odor activity values (OAVs) were calculated based on the odor thresholds. Further, 12 aroma-active compounds with OAV ≥ 1 in one of the radish paocai were selected to construct the recombination model, which revealed good agreement with the original sample. Furthermore, Lactobacillus, Pediococcus, Pseudomonas and Sphingomonas were the dominant bacteria in Sichuan industrial paocai. Correlation anal. between 16 dominant bacteria and 36 aroma-active compounds showed that Pediococcus, Arcobacter and Lactobacillus could be the core aroma-producing bacteria of Sichuan industrial paocai.

Food Research International published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhou, Zhichao published the artcileGenomic and transcriptomic insights into the ecology and metabolism of benthic archaeal cosmopolitan, Thermoprofundales (MBG-D archaea), HPLC of Formula: 97-67-6, the main research area is Thermoplasmata benthic archaeal cosmopolitan metabolism genomics transcriptomics.

Marine Benthic Group D (MBG-D) archaea, discovered by 16S rRNA gene survey decades ago, are ecol. important, yet understudied and uncultured sedimentary archaea. In this study, a comprehensive meta-anal. based on the 16S rRNA genes of MBG-D archaea showed that MBG-D archaea are one of the most frequently found archaeal lineages in global sediment with widespread distribution and high abundance, including 16 subgroups in total. Interestingly, some subgroups show significant segregations toward salinity and methane seeps. Co-occurrence analyses indicate significant non-random association of MBG-D archaea with Lokiarchaeota (in both saline and freshwater sediments) and Hadesarchaea, suggesting potential interactions among these archaeal groups. Meanwhile, based on four nearly complete metagenome-assembled genomes (MAGs) and corresponding metatranscriptomes reconstructed from mangrove and intertidal mudflat sediments, we provide insights on metabolic potentials and ecol. functions of MBG-D archaea. MBG-D archaea appear to be capable of transporting and assimilating peptides and generating acetate and ethanol through fermentation Metatranscriptomic anal. suggests high expression of genes for acetate and amino acid utilization and for peptidases, especially the M09B-type extracellular peptidase (collagenase) showing high expression levels in all four mangrove MAGs. Beyond heterotrophic central carbon metabolism, the MBG-D genomes include genes that might encode two autotrophic pathways: Wood-Ljundahl (WL) pathways using both H4MPT and H4folate as C1 carriers, and an incomplete dicarboxylate/4-hydroxybutyrate cycle with alternative bypasses from pyruvate to malate/oxaloacetate during dicarboxylation. These findings reveal MBG-D archaea as an important ubiquitous benthic sedimentary archaeal group with specific mixotrophic metabolisms, so we proposed the name Thermoprofundales as a new Order within the Class Thermoplasmata. Globally, Thermoprofundales and other benthic archaea might synergistically transform benthic organic matter, possibly playing a vital role in sedimentary carbon cycle.

ISME Journal published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, HPLC of Formula: 97-67-6.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Jun published the artcileReducing cadmium bioavailability and accumulation in vegetable by an alkalizing bacterial strain, Product Details of C4H6O5, the main research area is cadmium bioavailability bioaccumulation contaminated soil bioremediation alkalizing bacteria; Alkalization; Bacillus sp. XT-4; Bioremediation; Cadmium (Cd); Rhizosphere.

Cadmium (Cd) contamination in agricultural soils is a widespread environmental problem that can affect food safety and human health. Effective remediation methods are needed to reduce Cd bioavailability in soil and Cd accumulation in food crops. In the present study, we isolated a Cd-resistant and alkalizing bacterium strain XT-4 from a Cd-contaminated soil and evaluated its potential application in Cd bioremediation. Based on its morphol., physiol. and biochem. characteristics, together with 16S rRNA gene sequence anal., strain XT-4 was identified as a member of the Bacillus genus. Strain XT-4 showed a strong ability to increase the pH and decrease Cd solubility in the medium. A greenhouse-based pot experiment with a Cd-contaminated soil was conducted to evaluate the effect of strain XT-4 inoculation on the growth and Cd accumulation of the vegetable Pak choi (Brassica rapa ssp. chinensis). Inoculation increased the rhizosphere pH, decreased CaCl2-extractable Cd in the soil and decreased Cd concentration in the edible part of Pak choi by 28-40%. The results suggest that inoculation with alkalizing bacterial strain XT-4 represents an effective solution to increase rhizosphere pH and decrease Cd uptake by vegetable crops in Cd-contaminated acid soils.

Science of the Total Environment published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Product Details of C4H6O5.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Liu, Chang published the artcileExtraction, characterization of aloe polysaccharides and the in-depth analysis of its prebiotic effects on mice gut microbiota, Related Products of alcohols-buliding-blocks, the main research area is aloe polysaccharide galactose rhamnose gut microbiota; Aloe polysaccharides; Gut microbiota; In-depth bioinformatics analysis; Ultrasound extraction.

Despite the well-known health benefits of aloe polysaccharide (APs), little is known about how APs modulate the gut microbiota and the relationship between microbiota and SCFAs. Here, APs was extracted by ultrasound extraction FT-IR and glycosidic linkage type anal. showed that a major part of APs consisted of → 4 -β-Manp- 1 → residues with acetyl groups. APs supplementation to mice prominently boosted SCFAs-producing Bacteroides and Parabacteria in the feces. On the other hand, it decreased the abundance of Firmicutes and Clostridium. A pos. correlation between microbiota and SCFAs was revealed, with Parabacteria and Clostridium being the key microbiota to significantly promote SCFAs. APs promoted the fructose and mannose metabolism by upregulating the gene expression of 17 enzymes, containing fructose-bisphosphate aldolase [EC:4.1.2.13]. Our findings highlight SCFAs-producing Parabacteria were primary degrader of APs, and APs may have prebiotic effects on gut microbiota.

Carbohydrate Polymers published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 59-23-4 belongs to class alcohols-buliding-blocks, name is (2R,3S,4S,5R)-2,3,4,5,6-Pentahydroxyhexanal, and the molecular formula is C6H12O6, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Su, Chang published the artcileEffects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor, Safety of 3-(Methylthio)propan-1-ol, the main research area is Saccharomycopsis Saccharomyces xiaoqu liquor fermentation starter; Bioaugmentation inoculation; Correlation analysis; High-throughput sequencing; Traditional isolation; Xiaoqu liquor.

Xiaoqu liquor is a type of distilled spirit in China prepared on a small scale from a small solid starter culture. To improve the flavor profile of Xiaoqu liquor, we selected two functional yeast strains (Saccharomycopsis fibuligera and Saccharomyces cerevisiae) from Zaopei (fermented grain) of Baijiu liquor and used them for Xiaoqu liquor fermentation Compared with traditional Xiaoqu (Starter), bioaugmentation inoculation increased the glucoamylase and acidic protease activities and the ethanol synthesis rate, while decreasing the acidity of the Zaopei (fermented grains) in the early stage of fermentation By the end of the fermentation process, the alc. and ester content had also increased by 42.5% and 11.8%, resp., and that of aldehydes and ketones, and heterocyclic compounds decreased by 73.7% and 77.1%, resp. The dominant fungus during fermentation using the two types of starter cultures was S. cerevisiae, whereas the dominant bacteria was Pseudomonas, followed by Bacillus, Weissella, Lactobacillus, and Bacteroides. Principal component anal. of the bacterial community structure and flavor substances in the Zaopei produced using the two strains revealed that there were few differences between the two liquors and that inoculation with functional yeasts may not change the flavor substances in Xiaoqu liquor. However, correlation anal. showed that Escherichia Shigella, Terrisporobacter, Bacillus, Clostridium, and Prevotellaceae are the main microorganisms in the Xiaoqu liquor fermentation process.

Food Research International published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Safety of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Raimondi, Stefano published the artcileMicrobiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life, Related Products of alcohols-buliding-blocks, the main research area is microbiota sliced cooked ham package modified atm; 16S rRNA gene profiling; Cooked ham; MAP; Shelf life; Spoilage.

Fourteen lots of cooked ham in modified atm. packaging (CH) were analyzed within a few days from packaging (S) and at the end of the shelf-life (E), after storage at 7 °C to simulate thermal abuse. Five more lots, rejected from the market because spoiled (R), were included in the study. Quality of the products was generally compromised during the shelf life, with only 4 lots remaining unaltered. Anal. of 16S rRNA gene amplicons resulted in 801 OTUs. S samples presented a higher diversity than E and R ones. At the beginning of the shelf life, Proteobacteria and Firmicutes dominated the microbiota, with Acinetobacter, Brochothrix, Carnobacterium, Lactobacillus, Prevotella, Pseudomonas, Psychrobacter, Weissella, Vibrio rumoiensis occurring frequently and/or abundantly. E and R samples were dominated by Firmicutes mostly ascribed to Lactobacillales. It is noteworthy the appearance of abundant Leuconostoc, negligible in S samples, in some E and R samples, while in other LAB were outnumbered by V. rumoiensis or Brochothrix thermosphacta. The microbiota of spoiled and R samples could not be clustered on the basis of specific defects (discoloration, presence of slime, sourness, and swollen packages) or supplemented additives. LAB population of S samples, averaging 2.9 log10(cfu/g), increased to 7.7 log10(cfu/g) in the E and R samples. Dominant cultivable LAB belonged to the species Lactobacillus sakei and Leuconostoc carnosum. The same biotypes ascribed to different species where often found in the corresponding S and R samples, and sometime in different batches provided from the same producer, suggesting a recurrent contamination from the plant of production Consistently with growth of LAB, initial pH (6.26) dropped to 5.74 in E samples. Volatiles organic compound (VOCs) anal. revealed that ethanol was the major metabolite produced during the shelf life. The profile of volatile compounds got enriched with other mols. (e.g. 2-butanone, Et acetate, acetic acid, acetoin, butanoic acid, Et ester, butanoic acid, and 2,3-butanediol) mainly ascribed to microbial metabolism

International Journal of Food Microbiology published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts