Month: December 2022

Braima, Kamil published the artcileZoonotic infection by Cryptosporidium fayeri IVgA10G1T1R1 in a Western Australian human, Name: 2-((5-Nitrothiazol-2-yl)carbamoyl)phenyl acetate, the main research area is nitazoxanide gp60 18S rRNA Crytosporidium zoonotic infection; Cryptosporidium ; C. fayeri IVgA10G1T1R1; Western Australia; gp60 locus; next generation sequencing; zoonoses.

In the present study, a 37-yr-old immunosuppressed female in Western Australia (WA) was identified as pos. for Cryptosporidium by microscopy and treated with nitazoxanide. Mol. analyses at the 18S rRNA (18S) and 60 kDa glycoprotein (gp60) loci identified C. fayeri subtype IVgA10G1T1R1, which had previously been identified in western gray kangaroos (Macropus fuliginosus) in WA. Next generation sequencing (NGS) of the gp60 locus confirmed the absence of mixed infections with other Cryptosporidium species. This is only the second report of C. fayeri in a human host highlighting the zoonotic potential of this wildlife-associated species. Routine diagnosis using mol. methods in laboratories is required to better understand the diversity and epidemiol. of Cryptosporidium parasite.

Zoonoses and Public Health published new progress about 18S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 55981-09-4 belongs to class esters-buliding-blocks, name is 2-((5-Nitrothiazol-2-yl)carbamoyl)phenyl acetate, and the molecular formula is C12H9N3O5S, Name: 2-((5-Nitrothiazol-2-yl)carbamoyl)phenyl acetate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

De Filippis, Francesca published the artcileInfluence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines, Formula: C10H20O2, the main research area is passito wine falanghina sherry fermentation microbiota; Falanghina; Microbiota; Passito sweet wine; Quantitative Descriptive Analysis (QDA); Volatile Organic Compounds (VOCs).

Natural (N) as well as starter inoculated (S, inoculated with Saccharomyces cerevisiae M3-5; CZS, Candida zemplinina T13, Zygosaccharomyces bailii NS113 and Saccharomyces cerevisiae M3-5) fermentations of Falanghina must from dehydrated grape were monitored. Culture dependent analyses and amplicon-based high-throughput sequencing targeting 18S rRNA and 16S rRNA genes were used to monitor the fungal and bacterial communities (8 sampling points during 65 days). The resulting wines were subject to both sensory evaluation and volatile organic compounds anal. Fungal community of un-inoculated musts (N) at beginning of the fermentation was mainly represented by Aureobasidium, Cladosporium, Sclerotinia, while Candida, Debaryomyces, Hanseniaspora, Metschnikowia, Pichia, Saccharomyces and Zygosaccharomyces showed a very low occurrence. The dominance of Hanseniaspora vineae and/or Hanseniaspora uvarum was clear up to 29th days of fermentation S. cerevisiae occurred in all the phases but become dominant only at the end of the process. The odor profiles as evaluate by Quant. Descriptive Anal. (QDA) highlighted a significant impact of the fungal populations on the olfactory profiles of the wines. Raisins, dried fruits, Sherry and liqueur were stronger in both S and CZS, while N was mostly discriminated by solvent/chem. and floral features. Outcomes underpin the impact of microbiota on the chem. and odor traits of Falanghina passito wines.

Food Research International published new progress about 18S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Chen, Kai published the artcilePredominance of indigenous non-Saccharomyces yeasts in the traditional fermentation of greengage wine and their significant contribution to the evolution of terpenes and ethyl esters, Safety of Benzyl acetate, the main research area is Gliocephalotrichum Sordariales Candida Issatchenkia fermentation wine; Greengage; Microbiota; Non-Saccharomyces yeast; Plasmolysis; Spontaneous fermentation; Volatile compounds.

Greengage wine is a popular drink in Southeast Asia. Salt maceration and sugar addition in traditional fermentation caused plasmolysis of greengage skin cell. In this case, the development of indigenous microbiota can use the nutrition of exosmosis of cell tissue fluid. The result of high-throughput sequencing technol. indicated the non-Saccharomyces yeasts dominated the entire process of traditional fermentation Key yeast genera, such as Gliocephalotrichum, Sordariales, Candida and Issatchenkia were identified, a dynamic non-Saccharomyces yeast community was spontaneously formed and highly correlated to the evolution of volatile compounds of greengage wine, such as monoterpenes, C13-norisoprenoids, Et esters and ethylphenols. Yeast glycosidases released nonvolatile aroma precursors into free form, which contributed to the aroma profile with strong flowery and fruity flavor in greengage wine. Moreover, a bacteria genus of Gordonia performed significant correlations to the development of characteristic volatiles at the beginning of primary fermentation

Food Research International published new progress about 18S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Luelf, Rebekka H. published the artcileMicrobiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations, Application of Ethyl pentadecanoate, the main research area is lupine moromi microbiota dynamics volatile compound fermentation; Lupine seed; MALDI-TOF-MS; Moromi microbiota; Salt reduction; Soy sauce alternative.

Fermented soy sauces are used as food seasonings in Eastern countries and all over the world. Depending on their cultural origins, their production, differs in parameters such as wheat addition, temperature, and salt concentration The fermentation of lupine seeds presents an alternative to the use of soybeans; however, the microbiota and influencing factors are currently unknown. In this study, we analyze the microbiota of lupine Moromi (mash) fermentations for a period of six months and determine the influence of different salt concentrations on the microbiota dynamics and the volatile compound composition Cultured microorganisms were identified by protein profiling using matrix-assisted laser desorption-ionization time-of-flight mass spectrometry (MALDI-TOF MS), and 16S rRNA gene amplicon sequencing provided an overview of the microbiota including non-cultured bacteria. The volatile compounds were determined by gas chromatog.-mass spectrometry (GC-MS). At all salt concentrations, we found that Tetragenococcus halophilus (up to 1.4 x 109 colony forming units (CFU)/mL on day 21) and Chromohalobacter japonicus (1.9 x 109 CFU/mL, day 28) were the dominating bacteria during Moromi fermentation Debaryomyces hansenii (3.6 x 108 CFU/mL, day 42) and Candida guilliermondii (2.2 x 108 CFU/mL, day 2) were found to be the most prevalent yeast species. Interestingly, Zygosaccharomyces rouxii and other yeasts described as typical for soy Moromi were not found. With increasing salinity, we found lower diversity in the microbiota, the prevalence-gain of typical species was delayed, and ratios differed depending on their halo- or acid tolerance. GC-MS anal. revealed aroma-active compounds, such as pyrazines, acids, and some furanones, which were mostly different from the aroma compounds found in soy sauce. The absence of wheat may have caused a change in yeast microbiota, and the use of lupine seeds may have led to the differing aromatic composition Salt reduction resulted in a more complex microbiome, higher cell counts, and did not show any spoiling organisms. With these findings, we show that seasoning sauce that uses lupine seeds as the sole substrate is a suitable gluten-free, soy-free and salt reduced alternative to common soy sauces with a unique flavor.

International Journal of Food Microbiology published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Application of Ethyl pentadecanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Xu, Lan published the artcileAntibiotic resistance genes and microcystins in a drinking water treatment plant, Safety of 2′,7′-Dichloro-3-oxo-3H-spiro[isobenzofuran-1,9′-xanthene]-3′,6′-diyl diacetate, the main research area is microcystin antibiotic resistance drinking water treatment plant; Antibiotic resistance genes; Drinking water; Horizontal transfer; Microcystins; Molecular mechanism.

Problems with antibiotic resistance genes (ARGs) and secondary pollution from microcystins (MCs), caused by cyanobacterial blooms have become significant global issues. These two pollutants co-occur in drinking water treatment plants (DWTPs), but the exact relationships between them requires further clarification. Here, a high-throughput quant. real-time PCR and ELISA were used to investigate the behavior of ARGs and MCs in a practical DWTP in the first place. After the on-site investigation, the effect of MCs on the horizontal transfer of ARGs was studied under laboratory conditions, and mechanisms explored at both cellular and mol. levels. MCs could promote the spread of ARGs, especially in relatively stationary and stable environments such as biofilms. MC-LR was the most efficient microcystin subtype promoting conjugative transfer, which was 25.13 times higher than for the control group. MCs affected the horizontal transfer of ARGs by regulating a series of gene systems involved in conjugative transfer, stimulating the formation of reactive oxygen species (ROS), and increasing cell membrane permeability. This study can provide a theor. basis for the control of ARGs and MCs in DWTPs, which is of great significance for the scientific assessment of drinking water safety.

Environmental Pollution (Oxford, United Kingdom) published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 2044-85-1 belongs to class esters-buliding-blocks, name is 2′,7′-Dichloro-3-oxo-3H-spiro[isobenzofuran-1,9′-xanthene]-3′,6′-diyl diacetate, and the molecular formula is C24H14Cl2O7, Safety of 2′,7′-Dichloro-3-oxo-3H-spiro[isobenzofuran-1,9′-xanthene]-3′,6′-diyl diacetate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Munoz-Gonzalez, Rodrigo published the artcileElucidation of antimicrobial and antioxidant activities of selected plant-based mayonnaise-derived essential oils against lactic acid bacteria, Computed Properties of 140-11-4, the main research area is antimicrobial antioxidant lactic acid.

There is significant growth in the market for plant-based products at the com. level in recent times. One of the biggest challenges of this industry is to find consumer-approved natural preservatives that can control the microorganism proliferation found in plant-based products. In this study, we investigated the antimicrobial and antioxidant activities of several essential oils against Lactobacillus parabuchneri, a lactic acid bacterium found in plant-based mayonnaise. We show that the oregano-derived essential oil had the highest in vitro and in food antimicrobial activity against L. parabuchneri and had minimal impact on the organoleptic properties of mayonnaise. Physicochem. anal. of the oils revealed volatile compounds to be the most prominent ingredients. Addnl., the clove and cinnamon essential oils showed the highest antioxidant activity, which could be attributed to their degrees of phenolic content. These results collectively indicated the potential application of essential oils as preservatives for plant-based mayonnaises. Novelty impact statement : The market for plant-based products is growing sustained and consumers are increasingly concerned with quality and demand clean labeling. The present research shows an alternative based on essential oils for the control of lactic acid bacteria in mayonnaise-like dressings to avoid deterioration and offer a clean label.

Journal of Food Processing and Preservation published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Lu, Yuzhen published the artcileEvaluation of filamentous heterocystous cyanobacteria for integrated pig-farm biogas slurry treatment and bioenergy production, Product Details of C23H46O2, the main research area is filamentous heterocystous cyanobacteria biogas pig slurry treatment bioenergy; Bioenergy; Biogas slurry; Filamentous cyanobacteria; Pig farm; Wastewater treatment.

The study evaluates 36 filamentous heterocystous cyanobacteria for the treatment of biogas slurry from pig farm and the accumulation of biomass for bioenergy production The results showed that only the strains B, J, and L were able to adapt to a 10% biogas slurry. The removal rates of ammonia nitrogen, total nitrogen, and total phosphorus for strains J and L were 92.46%-97.97%, 73.79%-79.90%, and 97.14%-98.46%, resp., higher than that of strain B. Strain J had the highest biomass productivity and lipid productivity. Based on the biodiesel prediction results, it was concluded that strains J and L are more suitable for biodiesel production The estimation of theor. methane potential suggests that the algal biomass of strain J also have the desirable possibility of biogas generation. In summary, algal strain J (Nostoc sp.) offers great potential for biogas slurry treatment and for the production of bioenergy.

Bioresource Technology published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Product Details of C23H46O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Li, Kaimin published the artcileAnalysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor, Computed Properties of 123-29-5, the main research area is Jiupei special flavor liquor brewing spatial distribution fermentation.

Jiupei (JP) of a Chinese special-flavor liquor was investigated in regards of its dynamic changes of bacterial community, the accumulation of volatile compounds, and physicochem. parameters in terms of pH, moisture content, total acidity, contents of reducing sugars and amino nitrogen. The results indicated that Lactobacillales and Bacillales were the predominant bacterial communities in the JP, and there was no significant difference (P > 0.05) in bacterial communities between the surface JP (SJP) and under JP (UJP). Acids, alcs. and esters had large contents compared with other volatile compounds in the JP. Among them, the esters had the highest content, while the acids showed the lowest content. In addition, it was found that Lactobacillus genus were the key factor responsible for the accumulation of esters compounds, and there were close correlations between the Lactobacillus genus, and contents of acids and alcs. These results have provided a basis for the further research on the accumulation mechanism of volatile compounds in the brewing process of special-flavor liquor.

LWT–Food Science and Technology published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Computed Properties of 123-29-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Li, Kaimin published the artcileAnalysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor, Computed Properties of 41114-00-5, the main research area is Jiupei special flavor liquor brewing spatial distribution fermentation.

Jiupei (JP) of a Chinese special-flavor liquor was investigated in regards of its dynamic changes of bacterial community, the accumulation of volatile compounds, and physicochem. parameters in terms of pH, moisture content, total acidity, contents of reducing sugars and amino nitrogen. The results indicated that Lactobacillales and Bacillales were the predominant bacterial communities in the JP, and there was no significant difference (P > 0.05) in bacterial communities between the surface JP (SJP) and under JP (UJP). Acids, alcs. and esters had large contents compared with other volatile compounds in the JP. Among them, the esters had the highest content, while the acids showed the lowest content. In addition, it was found that Lactobacillus genus were the key factor responsible for the accumulation of esters compounds, and there were close correlations between the Lactobacillus genus, and contents of acids and alcs. These results have provided a basis for the further research on the accumulation mechanism of volatile compounds in the brewing process of special-flavor liquor.

LWT–Food Science and Technology published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Computed Properties of 41114-00-5.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Fan, Guangsen published the artcileRoles of aging in the production of light-flavored Daqu, COA of Formula: C10H20O2, the main research area is Daqu aging physicochem property flavor microbiota; Aging process; Daqu; Microbial communities; Physicochemical parameters; Volatile compounds.

Daqu, a complex starting material used for Baijiu production, contains microorganisms, enzymes, and volatile compounds An important part of Daqu production is aging, but the physicochem. and microbial changes during aging remain largely unknown. This study characterized “”aging”” according to physicochem. parameters, volatile compounds, and microbial communities. Aging was found to aid in the stabilization of the physicochem. parameters. Solid-phase microextraction-gas chromatog.-mass spectrometry was used to detect 72 types of volatile compounds, which were predominantly alcs., esters, aldehydes, alkenes, and alkanes. During aging, these compounds changed considerably, but their structures eventually stabilized. A high-throughput sequencing approach was used to analyze the changing composition of the microbial communities. In general, aging helped to enrich and stabilize the microbial population for making Baijiu. A total of 35 bacteria were detected as prokaryotic; among these, 15 had a diversity abundance ratio of more than 1%. The dominant bacteria were from the genus Pantoea, but these decreased with aging, while bacteria from Lactobacillus and Weissella increased. After aging for 2 mo, Pantoea, Lactobacillus and Weissella accounted for 0.4%, 54.0%, and 18.9%, resp. A total of 12 eukaryotic yeast and fungi were detected, the most abundant of which were Incertae_Sedis_incertae_sedis, Saccharomycopsis, Trichocomaceae_unclassified, Pichia, Tremellales_unclassified, and Galactomyces. During aging, the levels of Trichocomaceae_unclassified, Saccharomycopsis, and Galactomyces initially decreased but then increased. Pichia stayed unchanged as aging progressed. In conclusion, aging led to rebalanced interactions among Daqu microbes and was important in improving Daqu quality and ensuring its stability.

Journal of Bioscience and Bioengineering published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, COA of Formula: C10H20O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics