scholarly journals Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste

2021 ◽  
Vol 11 ◽  
Author(s):  
Jung-A Ryu ◽  
Eiseul Kim ◽  
Mi-Ju Kim ◽  
Shinyoung Lee ◽  
Sung-Ran Yoon ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Salt Concentration ◽  
High Throughput Sequencing ◽  
Sugar Content ◽  
Physicochemical Characteristics ◽  
Reducing Sugar ◽  
Hot Pepper ◽  
Microbial Composition ◽  
Factors Affecting ◽  
High Level

Gochujang is a Korean fermented hot pepper paste beneficial to human health by providing various nutrients. In this study, its physicochemical characteristics were identified, and its microbial communities were analyzed by high-throughput sequencing. The interrelationship between physicochemical characteristics and microbial composition was investigated to reveal the properties of gochujang before and after fermentation. After fermentation, all samples showed decreased salt concentration, pH, and reducing sugar content, while the acidity and amino-type nitrogen increased. The water content, salt concentration, amino-type nitrogen, and reducing sugar differed according to the batches of samples. Bacillus, Aerosakkonema, and Enterococcus were identified as the predominant bacterial genera. Furthermore, Aerosakkonema was the most abundant genus before fermentation; however, it was replaced by Bacillus as it decreased after fermentation. For the fungi, Aspergillus dominated before fermentation, whereas Zygosaccharomyces and Millerozyma dominated after fermentation. The high level of amino-type nitrogen in gochujang was related to the relative abundance of B. haynesii/B. licheniformis before fermentation. Additionally, the high abundance of Z. rouxii after fermentation was related to the flavor of gochujang. This comprehensive analysis of the microbial community associated with the physicochemical properties of gochujang could help in understanding the factors affecting the quality of the product.

scholarly journals Microbial Eukaryotes: a Missing Link in Gut Microbiome Studies

mSystems ◽  
2018 ◽  
Vol 3 (2) ◽  
Author(s):  
Isabelle Laforest-Lapointe ◽  
Marie-Claire Arrieta
Keyword(s):  
Microbial Communities ◽  
Microbial Ecology ◽  
High Throughput Sequencing ◽  
Sequencing Technology ◽  
Human Gut ◽  
Microbial Eukaryotes ◽  
Host Health ◽  
High Level ◽  
Eukaryotic Organisms ◽  
New Evidence

ABSTRACTHuman-associated microbial communities include prokaryotic and eukaryotic organisms across high-level clades of the tree of life. While advances in high-throughput sequencing technology allow for the study of diverse lineages, the vast majority of studies are limited to bacteria, and very little is known on how eukaryote microbes fit in the overall microbial ecology of the human gut. As recent studies consider eukaryotes in their surveys, it is becoming increasingly clear that eukaryotes play important ecological roles in the microbiome as well as in host health. In this perspective, we discuss new evidence on eukaryotes as fundamental species of the human gut and emphasize that future microbiome studies should characterize the multitrophic interactions between microeukaryotes, other microorganisms, and the host.

scholarly journals Screening of potato genotypes based on glucose and Asparagines content to minimize Acrylamide formation in potato chips and French fries

2016 ◽  
Vol 3 (2) ◽  
pp. 295-304
Author(s):  
Fatema Zahan ◽  
Md Masudul Karim ◽  
Tahmina Akter ◽  
Md Alamgir Hossain
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Potato Chips ◽  
French Fries ◽  
Potato Tubers ◽  
Botany Department ◽  
Factors Affecting ◽  
Acrylamide Formation ◽  
Significant Difference

Seven potato genotypes that are available in Bangladesh, were grown at the field laboratory under the Crop Botany Department, Bangladesh Agricultural University in 2014. Reducing sugars and free asparagine were determined at freshly harvested potato tubers and those after storing at 80C for 8 months. There was no significant variation of asparagine content in all genotypes of freshly harvested tubers. But a significant difference was found in reducing sugar content. The lowest was in the samples of the genotypes Cardinal and Rumanapakri, and the highest in Hagrai. The variety Diamant appeared to contain the lowest amount of reducing sugars after 8 months storage. The results showed that freshly harvested Cardinal, Rumanapakri and Diamant after storage produced less amount of acrylamide after frying as potato chips or French fries. It may be concluded that screening potato genotypes primarily on their reducing sugar contents could be useful tool to minimize acrylamide formation in potato chips and French fries. Further investigation is needed to find out the factors affecting reducing sugar and asparagine content in potato tubers.Res. Agric., Livest. Fish.3(2): 295-304, August 2016

scholarly journals Amoebae in Chronic, Polymicrobial Endodontic Infections Are Associated with Altered Microbial Communities of Increased Virulence

2020 ◽  
Vol 9 (11) ◽  
pp. 3700
Author(s):  
Garrit Koller ◽  
Federico Foschi ◽  
Philip Mitchell ◽  
Elizabeth Witherden ◽  
Kenneth Bruce ◽  
...  
Keyword(s):  
Microbial Communities ◽  
High Throughput Sequencing ◽  
Inflammatory Responses ◽  
Clinical Signs ◽  
Signs And Symptoms ◽  
Resistant Bacteria ◽  
Low Grade ◽  
Taxonomic Assignment ◽  
Microbial Composition ◽  
Endodontic Infections

Background: Infections of the root canal space involve polymicrobial biofilms and lead to chronic, low grade inflammatory responses arising from the seeding of microbes and by-products. Acute exacerbation and/or disseminating infections occur when established microbial communities undergo sudden changes in phenotypic behaviour. Methods: Within clinical endodontic infections, we assessedcategorical determinants comprising, and changing microbial composition of, chronic polymicrobial infections and their association with amoebae. After standardised assessment, primary or secondary infections underwent sampling and DNA processing, targeting bacteria, fungi and amoebae, including 16S high-throughput sequencing. After taxonomic assignment, community composition was correlated with clinical signs and symptoms. Diversity and abundance analyses were carried out in relation to the presence of non-bacterial amplicons. Results: Clinical specimens revealed two distinct community clusters, where specific changes correlated with clinical signs. An association between the compositions of microbiomes was found between these groups and the presence of Entamoeba gingivalis in 44% of cases. When amoebae were present in endodontic infections, we demonstrate changes in microbial community structure that mirror those observed in treatment-resistant or recurrent infections. Conclusions: Amoeba are present in endodontic infections at a high prevalence, and may promote increased virulence by enrichment for phagocytosis-resistant bacteria.

Diversity and function of microbial communities in the sand sheath of Agropyron cristatum by metagenomic analysis

2021 ◽  
pp. 1-13
Author(s):  
Yuehua Wang ◽  
Meixiao Wu ◽  
Yijing Wang ◽  
Xuefei Wang ◽  
Ming Yu ◽  
...  
Keyword(s):  
Microbial Communities ◽  
High Throughput Sequencing ◽  
Polyketide Synthase ◽  
Phosphorus Uptake ◽  
Agropyron Cristatum ◽  
Bulk Soil ◽  
Phosphorus Cycle ◽  
Mannitol Dehydrogenase ◽  
Microbial Composition ◽  
Illumina Hiseq

The roots of most gramineous plants are surrounded by a variety of microorganisms; however, few studies have focused on the rhizosheath of psammophytes. Therefore, in this study, we used Illumina HiSeq high-throughput sequencing technology to analyse the composition and functional diversity of microbial communities in the rhizosheath of sand-grown Agropyron cristatum (L.) Gaertn. We found that the number of species and functions of microbial communities gradually decreased from the rhizosheath to the bulk soil. Thus, the microbial composition of the rhizosheath was richer and more diverse, and the abundance of bacteria, including Sphingosinicella, Rhizorhabdus, Friedmanniella, Geodermatophilus, Blastococcus, and Oscillatoria, was higher, and the abundance of fungi, such as Mycothermus, was higher. The abundance of CO2 fixation-related genes (acsA, Pcc, and cbbL) in the carbon cycle; NO3–, NO2–, NH2OH, and N2 transformation genes (nrtP, nirS, hao, and nifK) in the nitrogen cycle; soxB/A/C, Sat, and dsrB genes in the sulphur cycle; and 1-phosphate mannitol dehydrogenase (MtlD) gene and polyketide synthase gene (pks) were higher in the rhizosheath than in the bulk soil, as well as genes related to phosphorus uptake in the phosphorus cycle. Our findings showed that the rhizosheath may host the predominant microbial species related to the formation of a rhizosheath.

scholarly journals The use of cellulases for increasing the sugar content of AIV-silage

1978 ◽  
Vol 50 (4) ◽  
pp. 392-397
Author(s):  
Tarja Vaisto ◽  
Matti Heikonen ◽  
Matti Kreula ◽  
Matti Linko
Keyword(s):  
Lactic Acid ◽  
Dry Matter ◽  
Sugar Content ◽  
Glucose Production ◽  
Enzyme Concentration ◽  
Reducing Sugar ◽  
Acid Fermentation ◽  
Enzyme Preparations ◽  
The Press ◽  
High Level

AIV silages were treated with cellulases. Five different enzyme preparations were compared. The highest amount of reducing sugar in silage was 190 g/kg (dry basis) and the highest amount of glucose in the press juice 24 g/dm3. A combination of two enzyme preparations produced more glucose than any enzyme tested alone. Glucose production was approximately proportional to the enzyme concentration. Because of lactic acid fermentation, cellulase alone could not maintain the sugar content at a high level, a preservative being required to inhibit the lactic acid bacteria. No differences were noted in the glucose contents in silages with different dry matter contents (24-29 %).

LIQUID AND FROZEN EGG: III. SOME FACTORS AFFECTING THE QUALITY OF STORED FROZEN EGG

1946 ◽  
Vol 24f (6) ◽  
pp. 437-444 ◽  
Author(s):  
Jesse A. Pearce ◽  
Margaret Reid
Keyword(s):  
Sugar Content ◽  
Storage Period ◽  
Reducing Sugar ◽  
Factors Affecting ◽  
Moisture Resistant ◽  
Number Of Bacteria ◽  
Storage Temperatures

Liquid from eggs of various qualities packaged in Reynold's Metal A-10 and liquid from Grade A eggs in wax paper with and without added ice was frozen at −40° F. and stored at 10°, 0°, and −10° F. for 12 months. Examination of baking properties and changes in pH, fluorescence, and reducing sugar content indicated the desirability of using liquid from Grade A eggs, although liquid from Grade C and cracked eggs may also be satisfactory; and of limiting the storage period for frozen egg, stored at these temperatures, to about six months. It was also desirable to allow the frozen egg to age for a month or two before use; and to use a highly moisture resistant barrier at all storage temperatures, although the wax paper and ice combination may be satisfactory at 0° and −10° F. Reducing sugar content decreased with an increase in the number of bacteria and, in addition, this measurement appeared to be a good indication of the quality of liquid and frozen egg.

Production of Bambara Groundnut (Voandzeia subterranean) Flour for Use in the Preparation of Koki (a Steamed Cooked Paste): Effect of pH and Salt Concentration on the Physicochemical Properties of Flour

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Giscard K. Kaptso ◽  
Nicolas Y. Njintang ◽  
Joseph D. Hounhouigan ◽  
Joel Scher ◽  
Carl M.F. Mbofung
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Salt Concentration ◽  
Physicochemical Characteristics ◽  
Absorption Capacity ◽  
Bambara Groundnut ◽  
Combined Processes ◽  
Water Absorption Capacity ◽  
Ph Range ◽  
High Level

The present study is part of a project aimed at producing bambara groundnut (Voandzeia subterranean) flours for the preparation of koki (a steamed cooked paste). The flours were produced from the black (BBG) and white (WBG) varieties by the combined processes of soaking, drying, dehulling and milling. Some physicochemical characteristics of the flours were evaluated and the effects of flour particle size, salt concentration and pH on their functional properties were investigated. Significant varietal influence was indicated on the proteins and carbohydrates with the WBG variety showing high level of proteins (19.7%) and the BBP variety the highest carbohydrate content (61.7%). It was equally observed that an increase in NaCl tends to induce a reduction in the water absorption capacity (WAC), foam capacity and emulsion properties. The emulsion and foam capacities were observed to be at their minimum values within the pH range 2 and 4.

scholarly journals Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

2021 ◽  
Vol 12 ◽  
Author(s):  
Yuanliang Hu ◽  
Xinyi Lei ◽  
Xiaomin Zhang ◽  
Tongwei Guan ◽  
Luyao Wang ◽  
...  
Keyword(s):  
Microbial Community ◽  
High Throughput Sequencing ◽  
Diversity Index ◽  
Scaling Analysis ◽  
Total Acid ◽  
Microbial Composition ◽  
Factors Affecting ◽  
The Core ◽  
Brewing Process ◽  
Rice Flavor

Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu. Microbial composition plays a key role in the classification of baijiu flavor types and the formation of flavor substances. In this study, we used high-throughput sequencing technology to study the changes of microbial community in the production of rice-flavor baijiu, and compared the microbial community characteristics during production of rice-, light-, and strong-flavor baijiu. The results showed that the species diversity of bacteria was much higher than that of fungi during the brewing of rice-flavor baijiu. The bacterial diversity index first increased and then decreased, while the diversity of fungi showed an increasing trend. A variety of major microorganisms came from the environment and raw rice materials; the core bacteria were Lactobacillus, Weissella, Pediococcus, Lactococcus, Acetobacter, etc., among which Lactobacillus was dominant (62.88–99.23%). The core fungi were Saccharomyces (7.06–83.50%) and Rhizopus (15.21–90.89%). Temperature and total acid content were the main physicochemical factors affecting the microbial composition. Non-metric multidimensional scaling analysis showed that during the fermentation of rice-, light-, and strong-flavor baijiu, their microbial communities formed their own distinct systems, with considerable differences among different flavor types. Compared with the other two flavor types of baijiu, in the brewing process of rice-flavor baijiu, microbial species were fewer and dominant microorganisms were prominent, which may be the main reason for the small variety of flavor substances in rice-flavor baijiu. This study provides a theoretical basis for the production of rice-flavor baijiu, and lays a foundation for studying the link between baijiu flavor formation and microorganisms.

scholarly journals Loss of a Single Plant Functional Group in Litter Had Marginal Impacts on Microbial Community Diversity and Composition in a Tibet Fir Forest

2021 ◽  
Author(s):  
Qianwei Li ◽  
Lifeng Wang ◽  
Yamei Chen ◽  
Li Guo ◽  
Chengming You ◽  
...  
Keyword(s):  
Microbial Community ◽  
Microbial Communities ◽  
High Throughput Sequencing ◽  
Driving Forces ◽  
Community Diversity ◽  
Plant Functional Groups ◽  
Plant Residues ◽  
Microbial Composition ◽  
Ecological Processes ◽  
And Function

Abstract Aim The decomposition of plant residues is a fundamental process of soil organic matter accumulation. The loss of plant functional groups (PFGs) could affect this process by producing litter of different qualities in the soil. Microorganisms are one of the indispensable driving forces of ecological processes, but the mechanisms by microbial communities respond to aboveground PFG changes are still unclear, which limits our understanding of biogeochemical cycle changes under PFG loss.Methods We assessed the microbial taxonomic and functional composition of six typical single PFGs (evergreen conifer, evergreen shrubs, deciduous shrub, graminoid, forb and fern), random loss of a single PFG (SPFG) from litter mixtures and total mixture of six PFGs in a Tibetan fir forest by a high-throughput sequencing method.Results The microbial composition and function did not change with loss of a SPFG in litter, and microbial communities were mainly determined by the carbon and nitrogen ratio (C:N), carbon and phosphorus ratio (C:P), N and lignin, and bacterial functional pathways and fungal functional guilds were both determined by N, C:N and C:P ratios. Bacterial diversity was positively related while fungal diversity was negatively related to N and cellulose concentrations.Conclusion We speculated that the difference in initial litter qualities (especially C:N) between different PFGs, rather than a decreased number of PFGs, is a determinant of microbial composition and function. As the loss of PFG does not change litter quality, the microbial community can resist the loss of PFG, which maintains alpine ecosystem carbon and nutrient cycling stability.

Subjective factors affecting gun shooting accuracy among employees of internal affairs agencies in process of learning

2020 ◽  
Vol 2020 (4) ◽  
pp. 198-206
Author(s):  
Anton Rozhkov ◽  
Anton Popov ◽  
Vitaliy Balahonskiy
Keyword(s):  
Subjective Experience ◽  
Statistical Significance ◽  
Self Regulation ◽  
Sensorimotor Coordination ◽  
Factors Affecting ◽  
Intelligent Behavior ◽  
Experience Of Stress ◽  
Firing Line ◽  
High Level ◽  
In Fire

The article is devoted to the study of subjective factors affecting shooting accuracy of law enforcement officers. The empirical study identified some subjective factors reducing gun shooting accuracy and effectiveness among law enforcers. These characteristics include sensorimotor coordination and subjective experience of stress during the shooting process. Scientific analysis made it possible to determine statistical significance of the influence of these factors on the accuracy of shooting. To increase the effectiveness of shooting among officers with a low index of sensorimotor coordination, the authors suggest using exercises aimed at cultivating sensorimotor coordination in fire training classes. While working with employees being under a high level of subjectively experienced stress, more attention should be paid to training techniques to overcome stress and form intelligent behavior in extreme situations. The authors also draw readers’ attention to factors increasing the effectiveness of shooting: officers’ ability to determine the subjective level of stress, their knowledge of emotional self-regulation techniques, knowledge of the sequence of their actions in the firing line.

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