Dynamics and diversity of microbial community succession in daqu and other fermentation stages were investigated by denaturing gradient gel electrophoresis (DGGE) Results showed that eight bacterial genera and four fungal genera were found in daqu However Staphylococcus Saccharopolyspora Bacillus Oceanobacillus Enterobacter Streptomyces Subsequent rounds of fermentation using passive back-slopping without the addition of new L rhamnosus led to a loss of this strain from the community of fermenting bacteria Our results suggest that the addition of probiotic strains at every fermentation cycle can enrich the existing complex communities of traditionally fermented lait caill{'e} while traditional bacterial strains remain

High

19/12/2016The end product is affected by the microbial community present during fermentation but exactly how microbes influence the fermentation process remains poorly understood We used an Illumina MiSeq approach to investigate bacterial and fungal community diversity during both douchi-koji making and fermentation A total of 181 443 high quality bacterial 16S rRNA sequences and 221 059

Complexity and Dynamics of the Winemaking Bacterial Communities in Berries Musts and Wines from Apulian Grape Cultivars through Time and Space PLOS ONE Dec 2019 Marinella Marzano Bruno Fosso Caterina Manzari Francesco Grieco Marianna Intranuovo Giuseppe Cozzi Giuseppina Mul Gaetano Scioscia Gabriel Valiente Apollonia Tullo et al

Terminal-restriction fragment length polymorphism (T-RFLP) analysis one of rapid culture-independent microbial community analysis methods was used to determine the lactic acid bacterial complexity and dynamics during kimchi fermentation at 15℃ and 4℃ At both temperatures the common presence of Leuconostoc mesenteroides Lc inhae Lc kimchi Weissella koreensis W cibaria

Dynamic changes were observed in the microbial community which showed a common succession pattern among the three sourdoughs at the bacterial family level and differences at the species level The bacterial communities evolved through three phases that were driven by different groups of lactic acid bacteria (LAB) species The dynamism among the metabolites also differed depending on the

bacterial and fungal community diversity during both douchi-koji making and fermentation A total of 181 443 high quality bacterial 16S rRNA sequences and 221 059 high quality fungal internal transcribed spacer reads were used for taxonomic classification revealing eight bacterial and three fungal phyla Firmicutes Actinobacteria and Proteobacteria were the dominant bacterial phyla while

Dynamics and diversity of microbial community

Dynamics and diversity of microbial community succession in daqu and other fermentation stages were investigated by denaturing gradient gel electrophoresis (DGGE) Results showed that eight bacterial genera and four fungal genera were found in daqu However Staphylococcus Saccharopolyspora Bacillus Oceanobacillus Enterobacter Streptomyces

Terminal-restriction fragment length polymorphism (T-RFLP) analysis one of rapid culture-independent microbial community analysis methods was used to determine the lactic acid bacterial complexity and dynamics during kimchi fermentation at 15℃ and 4℃ At both temperatures the common presence of Leuconostoc mesenteroides Lc inhae Lc kimchi Weissella koreensis W cibaria

However the fermentation process was not fully understood owing to the complicate community structure and metabolism In this study the process-related dynamics of microbial communities and main flavor compounds during the 70-day fermentation process were investigated in a simulated fermentation system Results: A three-phase model was proposed to characterize the process of the

Bacterial community dynamics during the traditional The objective of this study was to investigate the bacterial dynamics during the traditional fermentation of Wuyi Hong Qu glutinous rice wine using PCR- production by solid-state fermentation with corn Monascuspigment production by solid-state fermentation with corn cob substrate_P : Studies on the production of nigerloxin using

The microbial community developing during the spontaneous fermentation of sour cassava starch was investigated by cultivation-independent methods Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rDNA followed by sequencing of the most intense bands showed that the dominant organisms were all lactic acid bacteria (LAB) mainly close relatives of Bifidobacterium

Bacterial community of the fermented cocoa beans The total number of paired sequences obtained from the fermented cocoa beans reached 4 159 213 raw reads After merging a total of 2 655 230 reads passed the filters applied through QIIME with an average value of 63 220 45 781 reads/sample and a mean sequence length of 445 bp The rarefaction analysis and Good's coverage expressed as a

The changes in the bacterial community occurred more quickly in MA prepared with smaller anchovies than in those prepared with larger anchovies Metabolite analysis using (1)H NMR showed that amino acids glycerol acetate and lactate rapidly increased in all MA samples during the early fermentation period Amino acids increased more quickly

Bacterial community dynamics of diesel-polluted soil was carried out using the vapour phase transfer technique The highest mean log of total heterotrophic count was 9 19 0 04 log 10 cfu/g from pristine soil (control) and least mean log count was 5 32 0 09 log 10 cfu/g from a diesel contaminated soil There was no statistical difference (P0 05) in the total heterotrophic count of soil

Bacterial community characterization and dynamics of

01/10/2010Bacterial community analysis using a 16S rRNA gene clone library As pronounced indigo reduction during the early phase of indigo fermentation occurred bacterial community analysis using a 16S rRNA gene clone library was performed on the 3rd and 4th days of fermentation The fermentation liquor aged for 10 months was also analyzed using a 16S

Famous Chinese strong-flavored liquor (CSFL) is brewed by microbial consortia in a special fermentation pit (FT) However the fermentation process was not fully understood owing to the complicate community structure and metabolism In this study the process-related dynamics of microbial communities and main flavor compounds during the 70-day fermentation process were investigated in a

Bacterial community dynamics of diesel-polluted soil was carried out using the vapour phase transfer technique The highest mean log of total heterotrophic count was 9 19 0 04 log 10 cfu/g from pristine soil (control) and least mean log count was 5 32 0 09 log 10 cfu/g from a diesel contaminated soil There was no statistical difference (P0 05) in the total heterotrophic count of soil

10/05/2019Bacterial community dynamics in lait caill a traditional product of spontaneous fermentation from Senegal Anneloes E Groenenboom Roles Conceptualization Data curation Formal analysis Investigation Methodology Project administration Software Validation Visualization Writing – original draft Writing – review editing * E-mail: anneloes groenenboomwur Affiliations

The aim of this study was to reveal the reconstitution dynamics of alfalfa microbiota and their contribution to the fermentation quality of Napier grass silages Napier grass was harvested at approximately 20% dry matter content chopped to a theoretical length of cut of 2 to 3 cm and ensiled in laboratory polyethylene plastic bags (400 250 mm) for 30 d

Bacterial community dynamics during soy-daddawa fermentation was investigated using culture-dependent and PCR-denaturing gradient gel electrophoresis (PCR-DGGE) molecular methods The total titratable acidity (TTA) pH and bacterial counts (BCs) were monitored daily during a 72-h fermentation period Bacteria were characterized based on 16S rRNA gene sequencing TTA ranged from 0 08 to

Dynamic changes were observed in the microbial community which showed a common succession pattern among the three sourdoughs at the bacterial family level and differences at the species level The bacterial communities evolved through three phases that were driven by different groups of lactic acid bacteria (LAB) species The dynamism among the metabolites also differed depending on the

Xylanases from Aspergillus niger Aspergillus niveus wheat bran and other agro-wastes have been used as growth substrates to produce high yields of xylanolytic enzymes using solid state fermentation (SSF) Aspects of Solid State Fermentation solid state fermentation of agro-industrial residuesBacterial and yeast cells adhere to Uniformly aeration and oxygen transfer and dynamic

Genomics and prevalence of bacterial and archaeal isolates from biogas-producing microbiomes Production of volatile fatty acids from slaughterhouse blood by mixed-culture Production of volatile fatty acids from slaughterhouse blood by mixed-culture fermentation Metabolic and microbial community dynamics during the hydrolytic and acidogenic fermentation in a leach-bed process