An isolated salt-tolerant Tetragenococcus halophilus 2MH-3 improved the volatile flavor of low-salt fermented fish sauce by regulating the microbial community.

The application of low-salt fish sauce is limited by its tendency to spoil easily and inadequate flavor generation. Herein, a salt-tolerant Tetragenococcus halophilus 2MH-3 strain with strong abilities of enzyme production and biogenic amine degradation was utilized as a starter for the production of low-salt fish sauce. Bacterial community analysis revealed discrepancies in microbiota between low-salt fish sauces fermented with (Th group) or without 2MH-3 (LF group).

Microbial-Derived γ-Aminobutyric Acid: Synthesis, Purification, Physiological Function, and Applications.

γ-Aminobutyric acid (GABA) is an important nonprotein amino acid that extensively exists in nature. At present, GABA is mainly obtained through chemical synthesis, plant enrichment, and microbial production, among which microbial production has received widespread attention due to its safety and environmental benefits. After using microbial fermentation to obtain GABA, it is necessary to be isolated and purified to ensure its quality and suitability for various industries such as food, agriculture, livestock, pharmaceutics, and others.

Insight into the structure, biosynthesis, isolation method and biological function of teichoic acid in different gram-positive microorganisms: A review.

Teichoic acid (TA) is a weakly anionic polymer present in the cell walls of Gram-positive bacteria. It can be classified into wall teichoic acid (WTA) and lipoteichoic acid (LTA) based on its localization in the cell wall. The structure and biosynthetic pathway of TAs are strain-specific and have a significant role in maintaining cell wall stability.

Comparative analysis of key precursors and metabolites involved in flavor formation of different rapid-fermented Chinese fish sauces based on untargeted metabolomics analysis.

Our study aimed to characterize the flavor precursors and metabolite profiles during fermentation of three rapid-fermented fish sauces (koji fermentation (YQ), insulation fermentation with koji (BWQ) and insulation fermentation with enzyme (BWE)) by a comparative metabolomics analysis. The total amount of free amino acids and free fatty acids in BWQ and BWE samples was significantly higher than that in YQ sample during fermentation, and C16:0, C22:6, C18:1, C14:1, C18:0 and C20:5 were deemed as key flavor precursors of three fish sauces. We identified 51, 47 and 45 differential metabolites as crucial components in YQ, BWE and BWQ samples.

Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics.

This article purposed to discuss the connection between microbiota and characteristic flavor of different fish sauces (Natural fermentation (WQ), koji outdoor fermentation (YQ), heat preservation with enzyme (BWE), and heat preservation with koji (BWQ)) at the early (3 months) and late stage (7 months). A total of 117 flavor compounds were determined according to SPME-GC-MS analysis. O2PLS-DA and VIP values were used to reveal 15 and 28 flavor markers of different fish sauces at 3 and 7 M of fermentation.

Eliminating senescent chondrogenic progenitor cells enhances chondrogenesis under intermittent hydrostatic pressure for the treatment of OA.

Background: Osteoarthritis (OA) is a major cause of limb dysfunction, and distraction arthroplasty which generates intermittent hydrostatic pressure (IHP) is an effective approach for OA treatment. However, the result was not always satisfactory and the reasons remained unresolved. Because aging is recognized as an important risk factor for OA and chondrogenic progenitor cells (CPCs) could acquire senescent phenotype, we made a hypothesis that CPCs senescence could have harmful effect on chondrogenesis and the outcome of distraction arthroplasty could be improved by eliminating senescent CPCs pharmacologically.

AKT3 deficiency in M2 macrophages impairs cutaneous wound healing by disrupting tissue remodeling.

AKT signaling and M2 macrophage-guided tissue repair are key factors in cutaneous wound healing. A delay in this process threatens human health worldwide. However, the role of AKT3 in delayed cutaneous wound healing is largely unknown.