Abstract:
:Solid-state fermentation is a dynamic process involved with complex microbiome. Microbial structure and succession significantly affect the yield and quality of fermentation productions. Although the importance of microbial structure was extensively studied, the significance of microbial succession rate remains unclear in solid-state fermentation. To address this gap, we designed an in situ experiment in a typical distillery to characterize the effects of microbial succession rate. In this study, we found the process of strong-aroma Baijiu making could be divided into two stages according to fermentation parameters (starch, moisture, acidity, reducing sugar, alcohol, temperature). The early stage showed significantly (p < 0.05) higher microbial diversity than that of the later stage according to Shannon index. Compared with single cereal fermentation, mixed cereals fermentation showed slower microbial succession rate of stage shift. We found that Lactobacillus could reflect microbial succession rate of stage shift in strong-aroma Baijiu fermentation. Meanwhile, we found fermentation parameters could affect microbial succession rate of stage shift. Microbial diversity was significantly (p < 0.05) correlated with fermentation parameters. Moreover, molecular ecological network analysis (MENA) showed that succession rate of microbial community could affect microbial interactions. In addition, fermentation of mix cereals (sorghum, wheat, corn, rice and glutinous rice) increased the enrichment of Clostridiales from pit mud according to results of source tracking. Collectively, succession rate of microbial community could be an important trait to explain differences of microbial diversity and flavor profile from the perspective of microbial decline and enrichment. Our study highlighted the importance of microbial succession rate during strong-aroma Baijiu making process and provided a dynamic perspective to observe solid-state fermentation.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Tan Y,Zhong H,Zhao D,Du H,Xu Ydoi
10.1016/j.ijfoodmicro.2019.108350subject
Has Abstractpub_date
2019-12-02 00:00:00pages
108350eissn
0168-1605issn
1879-3460pii
S0168-1605(19)30280-6journal_volume
311pub_type
杂志文章abstract::Isolates of Non-Starter Lactic Acid Bacteria (NSLAB) from six ripened Danbo cheeses of different ages and of different brands were examined. Special emphasis was on the genus Lactobacillus with the aim of investigating their role in cheese maturation. Thirty-three isolates were typed by the PCR-based method, Randomly ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00536-6
更新日期:2003-08-15 00:00:00
abstract::Listeria monocytogenes is a food-borne pathogen that can persist for years in food processing plants. It has been hypothesized that this could be due to the development of tolerance or resistance to the disinfectants used. The purpose of the present study was to determine whether biocide resistance or tolerance would ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.09.009
更新日期:2012-11-01 00:00:00
abstract::Irradiation penetrates food tissues and effectively reduces the number of food microorganisms in fresh produce, but the efficacy of the process against internalized bacteria is unknown. The objective of this study was to understand the mechanisms of pathogen colonization of plants relative to lettuce leaf structures s...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2009.08.026
更新日期:2009-11-15 00:00:00
abstract::The long-chain fatty acid composition of yeast strains was determined for several species associated with the wine industry. The Saccharomyces cerevisiae, Zygosaccharomyces bailii, Saccharomycodes ludwigii, Schizosaccharomyces pombe, Brettanomyces/Dekkera spp., Pichia anomala, Pichia membranaefaciens and Lodderomyces ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(97)00096-2
更新日期:1997-09-16 00:00:00
abstract::The extent of contamination of an emulsion type of sausage with lactic acid bacteria was determined along the processing line. This was done by aseptically removing sausages after five different processing stages (heat processing, chilling, cold storage, cutting down and packing). Removed sausages were vacuum-packed a...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(88)90058-x
更新日期:1988-12-31 00:00:00
abstract::In this study, the antimicrobial effects of both traditional and commercial pomegranate sour sauce samples on some green vegetables and also on "kısır" which is a popular and traditional appetizer in Turkey were investigated. The inhibitory effect of the pomegranate products on the naturally existing bacterial microfl...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2012.02.006
更新日期:2012-04-16 00:00:00
abstract::In general, the genetic characteristics, the phenotype and the microbial purity of the production brewing yeast strains are among the most important factors in maintaining a consistently good quality of products. Analysis of restriction fragment length polymorphism (RFLP) patterns of 18S rRNA-coding DNA was investigat...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00356-1
更新日期:2000-12-05 00:00:00
abstract::The effect of enhanced proteolysis on amine formation by amino acid decarboxylase positive Lactobacillus sp. during Gouda cheese ripening was examined. A commercial proteolytic enzyme preparation was added to pasteurized milk prior to cheese preparation. The effect of this manipulation on the formation of putrescine, ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(98)00118-4
更新日期:1998-10-20 00:00:00
abstract::The purpose of this study was to investigate carriage and transfer of verocytotoxigenic Escherichia coli (VTEC) O157, O26, O111, O103 and O145 from faeces and hide to dressed carcasses of Irish cattle as well as establishing the virulence potential of VTEC carried by these cattle. Individual cattle was tracked and fae...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.11.012
更新日期:2012-02-15 00:00:00
abstract::In order to get accurate information about the preincubation time needed for viscous aseptic products, the growth characteristics of three food poisoning organisms Staphylococcus aureus, Clostridium perfringens and Bacillus cereus in pea soup, and one spoilage organism, Lactobacillus plantarum, in tomato soup, were fo...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(89)90090-1
更新日期:1989-11-01 00:00:00
abstract::During the period 1982-1992 the percentages of Salmonella enteritidis isolations in Italy have increased from 2.4 to 57.1% from human beings and from 0.5 to 22.8% from food. Seven hundred and fifty-seven isolates, 702 from man and 55 from food, were characterized. Phage type 4 accounted for the 76.8% of these isolates...
journal_title:International journal of food microbiology
pub_type: 杂志文章,评审
doi:10.1016/0168-1605(94)90194-5
更新日期:1994-01-01 00:00:00
abstract::The reduction of NaCl in food is a public health priority; high NaCl intakes have been associated with serious health problems. However, it is reported that reducing the NaCl content of cheeses may lead to an increase in the content of biogenic amines (BAs). The present work examines the effect of NaCl on the accumula...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.05.010
更新日期:2016-09-02 00:00:00
abstract::Growth and survival of a nontoxigenic strain of Escherichia coli O157:H7 (ATCC 43888) was determined in traditionally fermented pasteurized milk. Preheated milk was inoculated with 1% (v/v) of a mixed culture of Lactobacillus delbrueckii ssp. bulgaricus (NCIMB 11778) and Streptococcus salivarius ssp. thermophilus (NCI...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00184-8
更新日期:2002-11-15 00:00:00
abstract::A total of 322 coliform bacteria Escherichia coli, Enterobacter spp., Citrobacter spp., Klebsiella spp. and Serratia spp., were isolated from 50 carcasses of commercially slaughtered chickens. Their resistance to ampicillin, tetracycline, gentamicin, chloramphenicol, cephalotine, cotrimoxazole, nalidixic acid and nitr...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/0168-1605(90)90029-5
更新日期:1990-12-01 00:00:00
abstract::Work examines the origin of bactericidal activity in mustard flour and explores the relative contribution from starter cultures, E. coli O157:H7 itself and other sources. Bacteria can degrade naturally occurring glucosinolates in mustard and form isothiocyanates with antimicrobial activity. In the present work, 24 sta...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.11.028
更新日期:2011-01-31 00:00:00
abstract::To date, there has been no study to establish the genotypic or subgenotypic identities of Cryptosporidium and Giardia in edible shellfish. Here, we explored the genetic composition of these protists in Mytilus galloprovincialis (Mediterranean mussel) purchased from three markets in the city of Foggia, Italy, from May ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2013.11.022
更新日期:2014-02-03 00:00:00
abstract::The composition of the initial bacterial flora of pork and the development of the flora after storage at +4 degrees C for 4 days were analysed by amplification, cloning and sequencing of 16S rDNA. A total of 122 clones were obtained, with lengths of > or =400 nucleotides and > or =95% similarity to database sequences....
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00372-0
更新日期:2003-06-25 00:00:00
abstract::Serotyping was carried out on 80 coded strains, distribute to all laboratories taking part in the WHO L. monocytogenes multicenter subtyping study. All six laboratories used the method recommended by their coordinator. All 80 strains were typeable. There was complete agreement between the six laboratories on 49 (61.3%...
journal_title:International journal of food microbiology
pub_type: 杂志文章,多中心研究
doi:10.1016/s0168-1605(96)01142-7
更新日期:1996-10-01 00:00:00
abstract::Twenty bacteria isolated from three commercial oat bran products were tested for their folate production capability. The bacteria as well as some reference organisms were grown until early stationary phase on a rich medium (YPD), and the amount of total folate in the separated cell mass and the culture medium (superna...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2010.07.026
更新日期:2010-09-30 00:00:00
abstract::The purpose of this study was to determine the incidence of Alicyclobacillus spp. in fruit/vegetable juices (concentrated pulps and clarified and non-clarified juices) marketed in Argentina between 1996 and 2009. The presence of Alicyclobacillus was determined in a total of 8556 samples of fruit and vegetable juices (...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2011.09.004
更新日期:2011-12-02 00:00:00
abstract::Based on reaction kinetics and thermodynamic considerations a mathematical model was developed to describe the thermal death rate of microbes as a function of environmental factors such as temperature, water activity, pH and redox potential. The mathematical model is discussed and validated by fitting to data sets of ...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(00)00474-8
更新日期:2001-03-20 00:00:00
abstract::Two antioxidative strains tentatively identified as Lactobacillus fermentum, E-3 and E-18, were isolated from intestinal microflora of a healthy child. Survival time of these strains in the presence of reactive oxygen species (ROS), like hydrogen peroxide, superoxide anions and hydroxyl radicals, was significantly inc...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(01)00674-2
更新日期:2002-02-05 00:00:00
abstract::The resistance of five gram-positive bacteria, Enterococcus faecalis, Staphylococcus aureus, Lactobacillus plantarum, Listeria innocua and Leuconostoc dextranicum, and six gram-negative bacteria, Salmonella enterica serovar typhimurium, Shigella flexneri, Yersinia enterocolitica, Pseudomonas fluorescens and two strain...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(02)00054-5
更新日期:2002-08-25 00:00:00
abstract::Prediction of microbial growth kinetics can differ from the actual behavior of the target microorganisms. In the present study, the impact of strain variability on maximum specific growth rate (μmax) (h(-1)) was quantified using twenty Listeria monocytogenes strains. The μmax was determined as function of four differe...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2015.05.006
更新日期:2015-09-02 00:00:00
abstract::A multiplex PCR assay including sample preparation was developed to detect viable pathogenic strains of Yersinia enterocolitica in PCR-inhibitory samples, such as pork and enrichment media. The method developed was used to simultaneously detect the plasmid-borne virulence gene yadA and a Yersinia-specific region of th...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(98)00152-4
更新日期:1998-12-08 00:00:00
abstract::In this work, psychrotrophs known to cause food spoilage were isolated from commercial food products. Further, temperature sensitivities and volatile organic compounds of the representative strains were characterized to evaluate the population heterogeneity. A total of 490 isolates belonging to 38 genera of 20 familie...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2018.09.026
更新日期:2019-02-02 00:00:00
abstract::Fructo-oligosaccharides containing a sucrose unit are reported as carbon sources necessary for trichothecene production by Fusarium graminearum. Here we demonstrate that trichothecene production is induced when at least 100μM sucrose is added to a culture medium containing 333mM glucose in a 24-well plate. When glucos...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2016.09.011
更新日期:2016-12-05 00:00:00
abstract::Salmonella typhimurium (CRA 1005) was more sensitive than Listeria monocytogenes (NCTC 11994) to pulsed high electric field (PHEF) treatment in distilled water (10, 15 and 20 kV/cm), 10 mM Tris-maleate buffer, pH 7.4 (15 kV/cm) and model beef broth (0.75%, w/v; 15 kV/cm). Sublethal injury could not be detected using a...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/s0168-1605(99)00022-7
更新日期:1999-04-01 00:00:00
abstract::This study aimed at investigating the suitability of oat flakes for making functional beverages. Different technological options were assayed, including the amount of flakes, the inoculum of the starter and the addition of enzyme preparations. The beverage containing 25% (wt/wt) of oat flakes and fermented with L. pla...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2014.05.004
更新日期:2014-08-18 00:00:00
abstract::The demand for sugar reduction in products across the food and beverage industries has evoked the development of novel processes including the application of fermentation with lactic acid bacteria. Heterofermentative lactic acid bacteria (LAB) are diverse in their ability to utilise fermentable sugars and can also con...
journal_title:International journal of food microbiology
pub_type: 杂志文章
doi:10.1016/j.ijfoodmicro.2020.108546
更新日期:2020-05-16 00:00:00