Exploring the Landscape of Fermentation: Products, Processes, and Outlook DOI
Igor Carvalho Fontes Sampaio,

Pedro Francisco,

Isabela Viana Lopes de Moura

и другие.

Engineering materials, Год журнала: 2024, Номер unknown, С. 433 - 454

Опубликована: Янв. 1, 2024

Язык: Английский

Regulating Fermentation Based on Dominant Genus: Effects of Phenethyl Alcohol-Producing Saccharomyces cerevisiae on Microbial Succession and Flavor Compounds in Fermented Grains DOI

Haideng Li,

Xi Chen, Jianing Liu

и другие.

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106079 - 106079

Опубликована: Фев. 1, 2025

Язык: Английский

Процитировано

1
Multifaceted Applications of Synthetic Microbial Communities: Advances in Biomedicine, Bioremediation, and Industry DOI Creative Commons

Edgar Adrian Contreras-Salgado,

Ana Georgina Sánchez-Morán,

Sergio Yair Rodríguez‐Preciado

и другие.

Microbiology Research, Год журнала: 2024, Номер 15(3), С. 1709 - 1727

Опубликована: Авг. 29, 2024

The broad range of applications offered by synthetic biology and bioengineering has revolutionized the ability to design redesign microorganisms express specific functions, overcoming limitations natural biological systems. This advancement been achieved through use mathematical models genetic circuits, enabling precise microbial communities. These are defined as artificially created communities co-cultures selected species that share similar characteristics environments. Reprogramming an organism is carried out inserting which designed in a controlled manner obtain biotechnological products beneficial humans, their health, environment. potential medicine, bioremediation, industry, pharmaceuticals make research promising field for future. However, implementation carries risks, such horizontal gene transfer possible environmental impacts. It crucial carefully evaluate these functions considering biocontainment associated ethical ecological implications.

Язык: Английский

Процитировано

4
Assembly of a lignocellulose-degrading synthetic community from the strong-flavor Daqu by a stepwise method DOI
Xinyi Jiang, Zheng Peng, Haili Liu

и другие.

Food Research International, Год журнала: 2025, Номер 205, С. 115986 - 115986

Опубликована: Фев. 10, 2025

Язык: Английский

Процитировано

0
Comparative analysis of the microbial composition of three packaged sliced dry-cured hams from a Chinese market DOI Creative Commons
Xin Luo, Ying Shen

Frontiers in Microbiology, Год журнала: 2025, Номер 16

Опубликована: Март 5, 2025

Ham, a widely consumed and culturally significant food, undergoes fermentation aging processes that contribute to its distinctive flavor texture. These are influenced by complex interplay of microbial communities, which vary the production region. Understanding these dynamics can provide insights into development quality improvements in ham. In this study, communities found ham produced three distinct regions were compared, revealing bacteria have more dominant role shaping overall microbiota than fungi. Notably, each type exhibited unique profile, although those from similar shared profiles. Specific bacterial biomarkers identified for regional ham: Lactobacillus Tetragonococcus Serrano prosciutto, Odoribacter, Alistipes, Staphylococcus, Akkermansia Jinhua Pseudomonas, Blautia, Bacteroides Xuanwei prosciutto. The network analysis closer associations between microorganisms domestically Chinese hams Spanish ham, suggesting limited foreign invasions contributed richer, stable flavor. findings offer new how interactions shape clarify future strategies improving process leveraging communities.

Язык: Английский

Процитировано

0
Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms DOI
Jie Tang, Junlin Wei, Yong Yang

и другие.

Trends in Food Science & Technology, Год журнала: 2024, Номер unknown, С. 104832 - 104832

Опубликована: Дек. 1, 2024

Язык: Английский

Процитировано

2
Screening and evaluation of high stress tolerance, high esterase activity and safety of Oenococcus oeni strains adapt to challenging conditions in Northwest China wine DOI Creative Commons

Xiaowen Liu,

Junwei Fu,

Wen Ma

и другие.

LWT, Год журнала: 2024, Номер 213, С. 116975 - 116975

Опубликована: Ноя. 13, 2024

Язык: Английский

Процитировано

1
Fungal Identifier (FId): An Updated Polymerase Chain Reaction–Restriction Fragment Length Polymorphism Approach to Ease Ascomycetous Yeast Isolates’ Identification in Ecological Studies DOI Creative Commons

Silvia Abbà,

Beatrice Valentini,

Irene Stefanini

и другие.

Journal of Fungi, Год журнала: 2024, Номер 10(9), С. 595 - 595

Опубликована: Авг. 23, 2024

Culturomics has been temporarily exceeded by the advent of omics approaches such as metabarcoding and metagenomics. However, despite improving our knowledge microbial population composition, both metagenomics are not suitable for investigating experimental testing inferences about ecological roles evolution. This leads to a recent revival culturomics approaches, which should be supported improvements in available tools high-throughput identification. study aimed update classical PCR-RFLP approach light currently on yeast genomics. We generated analyzed database including more than 1400 ascomycetous species, each characterized profiles obtained with 143 different endonucleases. The results allowed silico evaluation performance tested endonucleases species' identification generation FId (Fungal Identifier), an online freely accessible tool species according experimentally profiles.

Язык: Английский

Процитировано

0
Exploring the Landscape of Fermentation: Products, Processes, and Outlook DOI
Igor Carvalho Fontes Sampaio,

Pedro Francisco,

Isabela Viana Lopes de Moura

и другие.

Engineering materials, Год журнала: 2024, Номер unknown, С. 433 - 454

Опубликована: Янв. 1, 2024

Язык: Английский

Процитировано

0