A5067004863- Aquaculture disease management and microbiota
- Probiotics and Fermented Foods
- Tea Polyphenols and Effects
- Meat and Animal Product Quality
- Identification and Quantification in Food
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Antibiotic Resistance in Bacteria
- Fish Biology and Ecology Studies
- Gut microbiota and health
- Polyamine Metabolism and Applications
- MicroRNA in disease regulation
- Mosquito-borne diseases and control
- Vibrio bacteria research studies
- Amino Acid Enzymes and Metabolism
- Biochemical Analysis and Sensing Techniques
- interferon and immune responses
University of Electronic Science and Technology of China
2017-2024
Microorganisms play essential roles in flavor formation during soy sauce fermentation. Different fermentation types significantly affect formation. However, comparisons of microbial communities and metabolites between different have been little studied. Here, we investigated variation communities, metabolite profiles, metabolic pathways Japanese-type (JP) Cantonese-type (CP) Free amino acids volatile compound profiles varied types, with JP samples containing higher contents esters (39.84%; p...
Sufu is a traditional fermented soybean food produced in China. However, the microbial compositions and metabolites of different types sufu have not been studied detail. Accordingly, this study, we evaluated differences bacterial communities between commercial red (RS) white (WS). Principal coordinate analysis unweighted pair group method with arithmetic means 16S rRNA genes revealed that community structures RS WS differed dramatically. At phylum level, relative abundances Firmicutes...
Koji making is a pre-fermentation stage in soy sauce manufacturing that impacts final product quality. Previous studies have provided valuable insights into the microbial species present koji. However, changes community functional potential during koji-making are not well-known, nor associations among populations and flavoring characteristics. In study, we investigated succession of communities, potential, metabolite profiles, members/functions with metabolites koji using shotgun metagenomic...
Aeromonas hydrophila is a conditional pathogen impacting public hygiene and safety. Hemolysin virulence factor of that causes erythrocyte hemolysis, yet its transcriptional response to Cyprinus rubrofuscus remains unknown. Our investigation confirmed the hemolysis hemolysin from A. hydrophila. Serum enzyme activity was evaluated weekly after C. were immunized with Ahh1. The results showed enhances serum superoxide dismutase (SOD), lysozyme (LZM), catalase (CAT) activity, which reached...
We investigated the effects of tea polyphenol treatments on quality and microbiota crisp grass carp fillets during cold storage at 4 °C. Changes in total viable count (TVC) volatile base nitrogen (TVB-N) were measured. The was analyzed using high-throughput sequencing technique. results indicated that inhibited bacterial growth reduced TVB-N values fish fillets, subsequently extended their shelf life by 6 days. result showed Pseudomonas most abundant bacteria polyphenol-treated end life,...
In-depth knowledge of the microbes responsible for biogenic amine (BA) production during soy sauce fermentation remains limited. Herein, variations in BA profiles, microbial communities, and involved through Japanese-type (JP) Cantonese-type (CP) processes were compared. analysis revealed that three most abundant species putrescine, tyramine, histamine later stages (1187.68, 785.16, 193.20 mg/kg on average, respectively). The profiles differed significantly, with CP samples containing higher...