JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2017
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IF 3.154
Shan Zhou,Jinlong Song,Weiwei Dong,Yingchun Mu,Qi Zhang,Ziwen Fan,Yanwei Wang,Delong Kong,Yiqing Zhou,Xu Jiang,Bin Zhao,Gang Han,Zhiyong Ruan
Nicosulfuron is a common environmental pollutant, posing a great threat to aquatic systems and causing significant damage to crops. This study reported a cold-adapted strain Oceanisphaera psychrotolerans LAM-WHM-ZC, which efficiently degrades nicosulfuron over a wide range of temperatures (5 to 40 °C). The Box–Behnken design method was used to optimize the degradation conditions. O. psychrotolerans LAM-WHM-ZC can degrade 92.4% and 74.6% of initially supplemented 100 mg/L nicosulfuron under the optimum and low temperature of 18.1 and 5 °C, respectively, within 7 days. O. psychrotolerans LAM-WHM-ZC was found to be highly efficient in degrading cinosulfuron, chlorsulfuron, rimsulfuron, bensulfuron methyl, and ethametsulfuron methyl. Metabolites from nicosulfuron degradation were identified by UPLC-MS, and a possible degradation pathway was proposed. Furthermore, O. psychrotolerans LAM-WHM-ZC can also degrade nicosulfuron in soil; 78.6% and 67.4% of the initial nicosulfuron supplemented at 50 mg/kg were removed at 18.1 and 5 °C, respectively, within 15 days.
研究领域:
环境科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2020
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IF 3.067
Zhaoxia Yang,Sasa Liu,Jing Lv,Zeping Sun,Wenhuan Xu,Chaofan Ji,Huipeng Liang,Shengjie Li,Chenxu Yu,Xinping Lin
Chouguiyu (stinky Mandarin fish), a traditional spontaneously fermented fish in China, is famous for its unique aroma and pleasant taste. However, the relationships between the succession of microorganisms during the fermentation and the formation of Chouguiyu 's unique aroma and taste remain to be characterized. In this study, 16S rRNA gene amplicon sequencing was done to investigate the evolving microbiota during Chouguiyu fermentation, and the volatile compounds and amino acids profiles were measured alongside with chemical characterization of the samples (e.g., determination of pH, TVB-N, TBARS , and TCA-soluble peptides). Based on the changes of the microbiota, the fermentation was categorized into two stages: early-fermentation, 1st-3rd days; and late-fermentation, 4th-7th days. Linalool, piperitone, anethole , 1-octen-3-ol, 2-methyl-3-octanone and indole were identified as characteristic volatile compounds in Chouguiyu . According to the sensory evaluation results, the flavor of the Chouguiyu was reinforced in the late-fermentation stage. Redundancy analysis showed the relationships between evolving microbiota and the formation of Chouguiyu 's aroma and taste, and Psychrilyobacter was identified to be the most important bacterial genus contributing to flavor and aroma development, followed by Fusobacterium , Arcobacter and O c eanisphaera . These genera were positively correlated with Glu, Met, Tyr, Pro, linalool, piperitone, indole, TBARS, TVB-N, and TCA , and influenced the flavor and aroma of the Chouguiyu . The results of this study provided a scientific basis to further improve Chouguiyu production.
研究领域:
食品科学
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微生物学
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化学分析
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）