The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

2020 ◽  
Vol 91 ◽  
pp. 103505 ◽  
Author(s):  
Yingying Hu ◽  
Lang Zhang ◽  
Qian Liu ◽  
Yan Wang ◽  
Qian Chen ◽  
...  
Keyword(s):  
Bacterial Diversity ◽  
Northeast China ◽  
Volatile Flavour ◽  
Dry Sausages

The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China

2021 ◽  
Vol 98 ◽  
pp. 103787
Author(s):  
Rongxin Wen ◽  
Fangda Sun ◽  
Xiang-ao Li ◽  
Qian Chen ◽  
Baohua Kong
Keyword(s):  
Volatile Compounds ◽  
Northeast China ◽  
Fungal Communities ◽  
Dry Sausages

scholarly journals The Role of the Bacterial Community in Producing a Peculiar Smell in Chinese Fermented Sour Soup

2020 ◽  
Vol 8 (9) ◽  
pp. 1270
Author(s):  
Liangjing Lin ◽  
Jinyuan Wu ◽  
Xi Chen ◽  
Libiao Huang ◽  
Xiaoyong Zhang ◽  
...  
Keyword(s):  
Bacterial Diversity ◽  
High Throughput Sequencing ◽  
Pearson Correlation ◽  
Gas Chromatography Mass Spectrometry ◽  
Diallyl Disulfide ◽  
Ethyl Hexanoate ◽  
Isobutyl Acetate ◽  
Ethyl Octanoate ◽  
Acinetobacter Spp ◽  
Volatile Flavour

In this paper, the volatile flavour constituents and the bacterial diversity in characteristic Chinese fermented sour soup were analysed, and the dynamics of bacteria associated with the odour were characterized. The bacterial diversity of sour soup was studied by high-throughput sequencing. A total of 10 phyla and 89 genera were detected. Firmicutes was the dominant phylum of sour soup, accounting for 87.14–98.57%. The genus structure of normal sour soup was relatively simple, and Lactobacillus (78.05–90.26%) was the dominant genus. In addition to Lactobacillus, the foul-smelling sour soup contained more Pediococcus spp., Caproiciproducens spp., and Clostridium-sensu-stricto12 spp. (relative abundance >1%) than the normal sour soup. A total of 51 aroma compounds were detected by gas chromatography-mass spectrometry(GC-IMS), including 25 esters, 8 terpenes, 8 alcohols, 3 sulfur compounds, 2 acids, 2 ketones, 1 pyrazine, 1 monoterpene and 1 aldehyde. According to the relative odour active value (ROAV) calculation, 51 important flavour-contributing substances and 7 flavour-coordinating substances were determined. The esters with the highest relative percentages and ROAV values provided the pleasant flavour of the sour soup. In the foul-smelling sour soup, the ROAV values of 1,8-cineole, isobutyl acetate, ethyl butanoate, ethyl octanoate-M, and ethyl hexanoate-M decreased, while those of diallyl disulfide-M and diallyl disulfide-D, which were probably responsible for the foul flavour, increased. Through Pearson correlation analysis, the odour production of the foul-smelling soup was determined to be related to Pediococcus spp., Caproiciproducens spp., Clostridiumsensu_stricto_12 spp., Oscillibacter spp., Bacteroides spp., Fibaculaceae_unclassified spp., Acinetobacter spp. and Halomonas spp.

Minimal and dynamic bacterial diversity in grease trap revealed by molecular analysis

2012 ◽  
Vol 43 (1) ◽  
pp. 29-41 ◽  
Author(s):  
Lucas F.S. ◽  
Richard F. ◽  
Adolphe Y. ◽  
Haenn S. ◽  
Moilleron R. ◽  
...  
Keyword(s):  
Bacterial Diversity ◽  
Molecular Analysis

Assessment of viral assemblages in different types of wetland water in northeast China using RAPD-PCR

2020 ◽  
Vol 85 ◽  
pp. 183-196
Author(s):  
Y Sun ◽  
J Liu ◽  
Q Yao ◽  
J Jin ◽  
X Liu ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Water Samples ◽  
Northeast China ◽  
Bacterial Community Composition ◽  
Freshwater Wetlands ◽  
Viral Community ◽  
Rapd Pcr ◽  
Wetland Water ◽  
Different Types ◽  
Viral Communities

Viruses are the most abundant and ubiquitous biological entities in various ecosystems, yet few investigations of viral communities in wetlands have been performed. To address this data gap, water samples from 6 wetlands were randomly collected across northeast China; viruses in the water were concentrated by sequential tangential flow filtration, and viral communities were assessed through randomly amplified polymorphic DNA-PCR (RAPD-PCR) with 4 decamer oligonucleotide primers. Principal coordinate analysis and hierarchical clustering analysis of the DNA fingerprints showed that viral community compositions differed among the water samples: communities in the 2 coastal wetlands were more similar to each other than to those in the 4 freshwater wetlands. The Shannon-Weaver index (H) and evenness index (E) of the RAPD-PCR fingerprint also differed among the 6 wetlands. Mantel test revealed that the changes in viral communities in wetland water were most closely related to the water NH4+-N and inorganic C content, followed by total K, P, C and NO3--N. DNA sequence analysis of the excised bands revealed that viruses accounted for ~40% of all sequences. Among the hit viral homologs, the majority belonged to the Microviridae. Moreover, variance partitioning analysis showed that the viral community contributed 24.58% while environmental factors explained 30.56% of the bacterial community variation, indicating that the bacterial community composition was strongly affected by both viral community and water variables. This work provides an initial outline of the viral communities from different types of wetlands in northeast China and improves our understanding of the viral diversity in these ecosystems.

Observed changes in shallow soil temperatures in Northeast China, 1960-2007

2016 ◽  
Vol 67 (1) ◽  
pp. 31-42 ◽  
Author(s):  
Y Liu ◽  
L Wang ◽  
B Liu ◽  
M Henderson
Keyword(s):  
Northeast China ◽  
Shallow Soil ◽  
Soil Temperatures

Multi-index drought characteristics in Songhua River basin, Northeast China

2019 ◽  
Vol 78 (1) ◽  
pp. 1-19 ◽  
Author(s):  
MA Faiz ◽  
D Liu ◽  
Q Fu ◽  
F Baig ◽  
AA Tahir ◽  
...  
Keyword(s):  
River Basin ◽  
Northeast China ◽  
Songhua River ◽  
Multi Index ◽  
Songhua River Basin ◽  
Drought Characteristics
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