A5008442463- Genomics and Phylogenetic Studies
- Probiotics and Fermented Foods
- Microbial Community Ecology and Physiology
- Wastewater Treatment and Nitrogen Removal
- Gut microbiota and health
- Milk Quality and Mastitis in Dairy Cows
- Mycorrhizal Fungi and Plant Interactions
- Oral microbiology and periodontitis research
- Membrane Separation Technologies
- Seaweed-derived Bioactive Compounds
- Enzyme Production and Characterization
- Marine and coastal plant biology
- Coastal wetland ecosystem dynamics
- Adsorption and biosorption for pollutant removal
Wuhan University of Technology
2023
Jiangsu University
2020-2021
High salinity is an effective measure to preserve kelp, but salted kelp can still deteriorate after long-term preservation. In order clarify the key conditions and microbial behavior of preservation, 10% (S10), 20% (S20), 30% (S30) salt concentrations were evaluated at 25 °C (T25) 4 (T4). After 30 days storage, these kelps showed different states including rot (T25S10), softening (T25S20), undamaged (other samples). By detecting polysaccharide lyase activity performing high-throughput...
Abstract Purpose As a potential tool for the biodegradation of nitrogen contaminants, including nitrate, nitrite, and ammonium, in pickled foods with high salinity, halophilic denitrifying archaeal strain Halomicrobium sp. ZPS1 was isolated from edible salt particles. Methods Under anaerobic static culture conditions, could simultaneously degrade ammonium liquid medium 18% salinity generate N 2 O. To gain insight into these physiological characteristics, complete genome sequenced to reveal...
Abstract The nutrition and flavor of cheese are generated by the microbial community. Thus, horse milk with unique flavor, an increasingly popular local Xinjiang Uygur Autonomous Region China, is considered to have diverse specific bacterial To verify this hypothesis, horse, cow, goat samples produced under same environmental conditions manufacturing process were collected, 16S rRNA gene was targeted determine population size community composition real‐time quantitative PCR high‐throughput...
Inner Mongolian cheese is a traditional dairy product in China. It produced without rennet, using naturally acidified milk that simmered to achieve whey separation. In order analyse the impact of simmering on microbial community structure, high-throughput sequencing was performed obtain bacterial 16S rRNA sequences from cheeses Ordos (ES), Ulanqab (WS), Horqin (KS) and Xilingol (XS) grasslands Mongolia. The relative abundance an unexpected microorganism, Thermus thermophilus, ranged 2% 9%,...