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Proteomics, Metabolomics and Docking Analyses Provide Insights into Adaptation Strategies of Staphylococcus warneri CPD1 to Osmotic Stress and Its Influence on Wheat Growth.
Mol Biotechnol
December 2024
Department of Biochemistry, Central University of Punjab, Ghudda, Bathinda, Punjab, 151401, India.
Staphylococcus warneri is a gram-positive mesophilic bacterium, resilient to extreme environmental conditions. To unravel its Osmotic Tolerance Response (OTR), we conducted proteomic and metabolomic analyses under drought (PEG) and salt (NaCl) stresses. Our findings revealed 1340 differentially expressed proteins (DEPs) across all treatments.
View Article and Find Full Text PDFAcetoin Promotes Plant Growth and Alleviates Saline Stress by Activating Metabolic Pathways in Lettuce Seedlings.
Plants (Basel)
November 2024
School of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China.
Acetoin is a volatile organic compound, which is a class of metabolites produced by plant growth-promoting rhizobacteria. The mechanisms underlying plant growth promotion by acetoin and its potential to induce saline stress tolerance in plants are poorly understood. Lettuce ( L.
View Article and Find Full Text PDFA comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese.
Food Res Int
December 2024
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Brecce Bianche, 60131 Ancona, Italy.
The present study aims to deepen the knowledge of the microbiota, gross composition, physico-chemical and morpho-textural features, biogenic amines content and volatilome of Njeguški cheese, one of the most popular indigenous cheeses produced in Montenegro. Cheese samples were collected in duplicate from three different batches produced by three Montenegrin artisan producers. For the first time, the microbiota of Njeguški cheese was investigated using both culture-dependent techniques and metagenomic analysis.
View Article and Find Full Text PDFComparative Study on the Fermentation Characteristics of Selective Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture.
Foods
October 2024
Shanxi Province Vinegar Brewing Technology Innovation Center, College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
The diversity of the microbial community structure plays a crucial role in the flavor and nutritional value of Shanxi aged vinegar in fermentation. Illumina Miseq high-throughput sequencing identified thirteen bacterial genera, with (44.89%) and (21.
View Article and Find Full Text PDFIdentification of Beef Odors under Different Storage Day and Processing Temperature Conditions Using an Odor Sensing System.
Sensors (Basel)
August 2024
Graduate School of Information Science and Electrical Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
This study used an odor sensing system with a 16-channel electrochemical sensor array to measure beef odors, aiming to distinguish odors under different storage days and processing temperatures for quality monitoring. Six storage days ranged from purchase (D0) to eight days (D8), with three temperature conditions: no heat (RT), boiling (100 °C), and frying (180 °C). Gas chromatography-mass spectrometry (GC-MS) analysis showed that odorants in the beef varied under different conditions.
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