Enrichment of Allelic Editing Outcomes by Prime Editing in Induced Pluripotent Stem Cells.

Gene editing in human induced pluripotent stem (iPS) cells with programmable nucleases facilitates reliable disease models, but methods using double-strand break repair often produce random on-target by-products. Prime editing (PE) combines Cas9 nickase with reverse transcriptase and PE guide RNA (pegRNA) encoding a repair template to reduce by-products. We implemented a GMP-compatible protocol for transfecting Cas9- or PE-2A-mCherry plasmids to track and fractionate human iPS cells based on PE expression level.

Corrigendum: ACE2 knockout hinders SARS-CoV-2 propagation in iPS cell-derived airway and alveolar epithelial cells.

[This corrects the article DOI: 10.3389/fcell.2023.

Genome Sequencing Unveils Nomadic Traits of Lactiplantibacillus plantarum in Japanese Post-Fermented Tea.

Post-fermented tea production involving microbial fermentation is limited to a few regions, such as Southeast Asia and Japan, with Japan's Shikoku island being particularly prominent. Lactiplantibacillus plantarum was the dominant species found in tea leaves after anaerobic fermentation of Awa-bancha in Miyoshi City, Tokushima, and Ishizuchi-kurocha in Ehime. Although the draft genome of L.

ACE2 knockout hinders SARS-CoV-2 propagation in iPS cell-derived airway and alveolar epithelial cells.

Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2), the causative agent of COVID-19, continues to spread around the world with serious cases and deaths. It has also been suggested that different genetic variants in the human genome affect both the susceptibility to infection and severity of disease in COVID-19 patients. Angiotensin-converting enzyme 2 (ACE2) has been identified as a cell surface receptor for SARS-CoV and SARS-CoV-2 entry into cells.

Understanding the quality and safety of food production through the lens of The Microbiome of The Built Environment.

The Microbiome of the Built Environment (MoBE) is profoundly implicated in various sectors, including food science. The balance between beneficial and pathogenic microbes in these facilities directly influences product quality and public health. Maintaining a careful check on MoBE and external microbes is vital to the food industry to ensure quality control.

Direct contact of fermented rice bran beds promotes food-to-hand transmission of lactic acid bacteria.

The skin microbiome, which varies widely between individuals, plays a crucial role in human health. It also interacts with the environment in various ways, including during the preparation of fermented food. Nukadoko is a pickle and traditional fermented food in Japan that utilizes lactic acid bacteria to ferment vegetables.

A unique case in which Kimoto-style fermentation was completed with Leuconostoc as the dominant genus without transitioning to Lactobacillus.

The Kimoto-style fermentation starter is a traditional preparation method of sake brewing. In this process, specific microbial transition patterns have been observed within nitrate-reducing bacteria and lactic acid bacteria during the production process of the fermentation starter. We have characterized phylogenetic compositions and diversity of the bacterial community in a sake brewery performing the Kimoto-style fermentation.

A dark matter in brewing: Origin of microbes producing a -style fermentation starter.

Introduction: In -style fermentation, a fermentation starter is produced before the primary brewing process to stabilize fermentation. Nitrate-reducing bacteria, mainly derived from brewing water, produce nitrite, and lactic acid bacteria such as can proliferate because of their tolerance toward low temperature and their low nutritional requirements. Later, becomes the dominant genus, leading to weakly acidic conditions that contribute to control yeasts and undesired bacterial contaminants.

Variations in fungal and bacterial microbiome and chemical composition among fermenting Kishu-Narezushi batches.

Kishu-Narezushi is a spontaneously fermented food comprising fish, rice, and salt. During spontaneous fermentation, the microbiome may differ among batches, even when manufactured in the same way. In addition, analyses of changes in the chemical composition of the product are important for clarifying flavor characteristics.

Draft Genome Sequence of Bifidobacterium adolescentis 4-2, Isolated from Healthy Human Feces.

Bifidobacterium adolescentis 4-2 was isolated from healthy human feces. Here, we report a draft genome sequence of this bacterium, which may clarify the functionality of gut microbiota-brain communication. The draft genome comprises 2.

Draft Genome Sequence of Lactobacillus plantarum IYO1511, Isolated from Ishizuchi-Kurocha.

IYO1511, isolated from a traditional postfermented tea, is a predominant species associated with Ishizuchi-kurocha. Here, we report the whole-genome sequence of this bacterium. The draft genome comprises 3,229,083 nucleotides and 3,044 coding DNA sequences (CDSs), with an average G+C content of 44.