<i>Cobetia</i>

Ventosa, António; Arahal, David R.

doi:10.1002/9781118960608.gbm01713

Cited by 3 publications

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Halomonadaceae

Ventosa

Haba

Arahal

et al. 2021

Bergey's Manual of Systematics of Archaea and Bacteria

View full text Add to dashboard Cite

Ha.lo.mo.na.da.ce'ae. N.L. fem. n. Halomonas , type genus of the family; –aceae , ending to denote a family; N.L. fem. pl. n. Halomonadaceae , the Halomonas family. Proteobacteria / Gammaproteobacteria / Oceanospirillales / Halomonadaceae The family Halomonadaceae is classified within the order Oceanospirillales in the class Gammaproteobacteria . It consists of 12 genera: Halomonas (type genus), Aidingimonas , Carnimonas , Chromohalobacter , Cobetia , Halotalea , Kushneria , Larsenimonas , Modicisalibacter , Pistricoccus , Salinicola , and Zymobacter . The cells are Gram‐stain‐negative and non‐endospore‐forming rods or coccoids. Chemoorganotrophic. Aerobic or facultatively anaerobic. Catalase‐positive and oxidase‐variable. Halophilic or halotolerant. Optimal growth at 0–20% (w/v) NaCl, pH 6.0–10.0, and 20–40°C. The major respiratory quinone is ubiquinone 9 (Q9). The DNA G + C content is 51.4–74.3 mol%. The species of the genera of Halomonadaceae are isolated from saline or hypersaline habitats, such as marine water and sediments, salt lakes, salterns, or saline soils, and salted foods; some species are isolated from nonsaline habitats, such as palm sap and raw, cured meat. DNA G + C content (mol%) : 51.4–74.3. Type genus : Halomonas Vreeland et al. 1980 VP , emend Dobson and Franzmann 1996.

show abstract

Halomonadaceae

Ventosa

Haba

Arahal

et al. 2021

Bergey's Manual of Systematics of Archaea and Bacteria

View full text Add to dashboard Cite

show abstract

Enhancing compost quality through biochar and oyster shell amendments in the co-composting of seaweed and sugar residue

Feng,

Cui,

Zeng

et al. 2024

Chemosphere

View full text Add to dashboard Cite

Study on the Changes and Correlation of Microorganisms and Flavor in Different Processing Stages of Mianning Ham

Huang,

Wang,

Gan

et al. 2024

Foods

View full text Add to dashboard Cite

(1) Background: Mianning ham is a dry-cured ham from Southwest China, known for its distinct regional characteristics and delicious taste. It is particularly favored by consumers due to its safety, as no artificial nitrites are added during processing. The microbial changes during its different processing stages significantly influence the final product’s flavor. This study aims to investigate the changes in microbial communities and flavor compounds across the nine stages of Mianning ham production, from raw material preparation to salting, drying, fermentation, and maturation, using 16S and ITS sequencing, as well as solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS). The goal is to explore the correlation between these changes and provide a basis for process improvement from the initial raw material preparation. (2) Results: The microbiota of Mianning ham across different processing stages mainly consisted of Proteobacteria, Firmicutes, and Ascomycota. A total of 324 volatile compounds were identified, of which 27 were key contributors to the ham’s flavor. Aldehydes contributed the most to flavor, with octanal, trans-2-nonenal, and trans, trans-2,4-decadienal being the most significant contributors at various stages. Mature Mianning ham, fermented for 1–3 years, exhibited fresh grass and earthy aromas, buttery and fatty flavors, and a distinctive roasted potato note. Correlation analysis revealed that Cobetia was the primary bacterial contributor to the main flavor compounds, especially prominent in the second year of fermentation. Among fungi, Yamadazyma and Aspergillus positively influenced several key aldehyde flavor compounds throughout the processing stages, significantly contributing to the flavor profile of Mianning ham. (3) Conclusions: Correlation analysis showed that the Mianning ham that matured for two years had the richest and most characteristic flavor. The positive and consistent impact of fungi on the ham’s flavor suggests that they may warrant further research and application in Mianning ham production. This provides a theoretical basis for improving the flavor quality and enhancing the market competitiveness of Mianning ham. One of the key features of Mianning ham is its substantial accumulation of hydrocarbons, which surpasses that of hams from other regions in China. A notable characteristic of Mianning ham processing is the absence of artificially added nitrites as antioxidants and color fixatives. Whether this absence is a contributing factor to the significant accumulation of hydrocarbons warrants further investigation.

show abstract

Cobetia

Cited by 3 publications

References 51 publications

Halomonadaceae

Halomonadaceae

Enhancing compost quality through biochar and oyster shell amendments in the co-composting of seaweed and sugar residue

Study on the Changes and Correlation of Microorganisms and Flavor in Different Processing Stages of Mianning Ham

Contact Info

Product

Resources

About