Effect of ethanol or lactic acid on volatile fatty acid profile and microbial community in short-term sequentially transfers by ruminal fermented with wheat straw in vitro

Ma, Lin; Lin, Feng; Cheng, Zhiqiang; Wang, Kuopeng

doi:10.1016/j.procbio.2020.12.018

Cited by 9 publications

(7 citation statements)

References 45 publications

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“…Wallemia were rarely found in Baijiu fermentation, its fermentation function in Baijiu was still unclear. It was found that Wallemia showed positively correlation with valeric acid yield in fermented wheat straw (Lin et al, 2021), which was consistent with our findings that Wallemia was closely related to acidity (Figure 6). In addition, Wallemia also showed positive correlations with alcohols, acids, esters, phenols in this study (Figure 5).…”

Section: Discussionsupporting

confidence: 92%

Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Wen

Xia

et al. 2022

Journal of Food Biochemistry

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Chinese Jiang-flavor Baijiu is the most widely consumed liquor. Jiang-flavor Daqu, a fermentation starter, is important sources of key flavors of Jiang-flavor Baijiu. Some microbes play significant roles in flavor formation of Daqu. In order to clarify the microbial population that promotes the formation of Daqu flavor, we use high throughput sequencing technology combined with headspace solid-phase microextraction gas chromatography-mass spectrometry to investigate microbial population and volatile compounds in Jiang-flavor Daqu. In addition, the dynamic changes of physicochemical factors and enzyme activities in Jiang-flavor Daqu were investigated. Correlations between microbial population, volatile compounds, physicochemical factors, and enzyme activities of Jiang-flavor Daqu were disclosed by redundancy analysis and Spearman correlation analysis. A total of 66 volatile compounds were identified and 14 primary microorganisms were selected. Results showed that high temperature environment could promote the formation of acids, aldehydes and ketones, phenols, furans by affecting the growth of Monascus, Trichomonascus, Cutaneotrichosporon, Wallemia, Millerozyma, Nigrospora, Cladosporium, Bacillus, and Pediococcus in the early fermentation stage. While high nitrogen environment was more suitable for the growth of Virgibacillus and Kroppenstedtia, who could promote the formation of pyrazines in the late fermentation stage. Practical applicationsThis study has provided a scientific basis for the directed regulation of Daqu fermentation through physicochemical factors, developed scientific basis for artificially constructing Daqu microbial population and obtaining an easy-to-operate, reproducible fermentation system for Daqu production.

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Section: Discussionsupporting

confidence: 92%

Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Wen

Xia

et al. 2022

Journal of Food Biochemistry

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“…The current study has further revealed a strong positive or negative correlation between a number of fungal and bacterial taxa in NE. For example, most Wallemia species are correlated negatively with C. perfringens colonization in the ileum but correlated positively with a number of SCFA-producing bacteria, consistent with an earlier report on a positive association between Wallemia and SCFA-producing Oscillospiraceae [ 52 ]. On the other hand, P. kudriavzevii (F4), T. asahii (F12) , C. glabrata (F14) , and M. restricta (F60) are positively correlated with C. perfringens with a negative correlation with SCFA-producing bacteria and often lactic acid bacteria.…”

Section: Discussionsupporting

confidence: 89%

Perturbations of the ileal mycobiota by necrotic enteritis in broiler chickens

Liu

Robinson

Whitmore

et al. 2021

J Animal Sci Biotechnol

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Background Intestinal microbiota is critical for maintaining animal health and homeostasis. However, involvement of the fungal community, also known as the mycobiota, in animal health and disease is poorly understood. This study was aimed to examine the association between the intestinal mycobiota and the severity of necrotic enteritis (NE), an economically significant poultry disease. Methods A total of 90 day-of-hatch Cobb broilers were infected with Eimeria maxima on d 10, followed by an oral challenge with C. perfringens on d 14 to induce NE, while another 10 broilers were served as mock-infected controls. On d 17, the lesions in the jejunum were scored, and the ileal digesta were subjected to DNA isolation and real-time PCR quantification of total bacterial and fungi populations. Internal transcribed spacer 2 (ITS2) amplicon sequencing was also performed to profile the ileal mycobiota composition. Changes in the ileal mycobiota in response to NE were investigated. Spearman correlation analysis was further conducted to identify the correlations between relative abundances of individual ileal fungi and the severity of NE. Results While the total bacterial population in the ileum was increased by 2- to 3-fold in NE chickens, the total fungal population was progressively declined in more exacerbated NE, with the most severely infected chickens showing a nearly 50-fold reduction relative to mock-infected controls. Richness of the ileal mycobiota also tended to reduce in chickens with NE (P = 0.06). Compositionally, among 30 most abundant fungal amplicon sequence variants (ASVs), 11 were diminished and 7 were enriched (P < 0.05), while 12 remained largely unchanged in NE-afflicted chickens (P > 0.05). Multiple Wallemia and Aspergillus species were markedly diminished in NE (P < 0.05) and also showed a significant negative correlation with NE severity (P < 0.05). Conclusions Dysbiosis of the ileal mycobiota is induced evidently by NE and the extent of the dysbiosis is positively correlated with disease severity. These findings suggest a possible role of the intestinal mycobiota in NE pathogenesis and highlight the mycobiota as a new potential target for NE mitigation in poultry.

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“…Studies have shown that the inoculation of heterologous L. buchneri increases fermentation's acetic acid level (Huang et al, 2021). However, in the L-treated CTPS after 60 days of anaerobic storage, the acetic acid content was not significantly different from the CK-treated CTPS (p > 0.05), probably due to the higher lactic acid that inhibited acetic acid production (Lin et al, 2021). Meanwhile, the low acetic acid levels in the Y-treated CTPS at 60 days could be attributed to the continuous consumption of acetic acid in other bacteria (Ogunade et al, 2017), which will subsequently burden bioenergy production.…”

Section: Fermentation Profile Of Ctps During Anaerobic Storagementioning

confidence: 93%

Effect of lactic acid bacteria, yeast, and their mixture on the chemical composition, fermentation quality, and bacterial community of cellulase-treated Pennisetum sinese silage

Liao

Tang²,

Li³

et al. 2022

Front. Microbiol.

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The present study investigated the effects of Lentilactobacillus buchneri, Saccharomyces cerevisiae, and a mixture of the two on the cellulose degradation and microbial community of cellulase-treated Pennisetum sinese (CTPS) during biological pretreatment. The CTPS was stored without additives (CK) or with L. buchneri (L), yeast (Y, S. cerevisiae), and their mixture (LY) under anaerobic conditions for 60 days. All inoculants enhanced the anaerobic fermentation of CTPS. In relative to L, inoculations with Y and LY decreased the cellulose level of fermented-CTPS by 8.90 ~ 17.13%. Inoculation with L inhibited the growth of Weissella cibaria during anaerobic storage. However, inoculations with LY increased the relative abundance of the homofermentative bacterium Lactiplantibacillus plantarum by 6.04%. Therefore, inoculating S. cerevisiae reduced the adverse effects of L. buchneri-stimulated fermentation on cellulose degradation by altering the bacterial community during anaerobic storage of P. sinese. This work provides a new insight for the subsequent anaerobic digestion of P. sinese.

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Effect of ethanol or lactic acid on volatile fatty acid profile and microbial community in short-term sequentially transfers by ruminal fermented with wheat straw in vitro

Cited by 9 publications

References 45 publications

Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Perturbations of the ileal mycobiota by necrotic enteritis in broiler chickens

Effect of lactic acid bacteria, yeast, and their mixture on the chemical composition, fermentation quality, and bacterial community of cellulase-treated Pennisetum sinese silage

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