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Sour bamboo shoots are a traditional fermented delicacy that has garnered appreciation both domestically and internationally. This study investigates the intricate dynamics of microbial communities and volatile flavor compounds primarily derived from salted and pickled bamboo shoots during the fermentation process of Phyllostachys purpurea (PP). The dynamics of microorganisms and volatile flavor compounds were thoroughly examined initially using conventional isolation and cultivation methods in conjunction with high-throughput sequencing (HTS), headspace solid-phase microextraction (HS-SPME), and gas chromatography-mass spectrometry (GC-MS). In addition, we analyzed the core microorganisms responsible for modulating the volatile flavor profile. Our findings revealed 60 volatile compounds, 14 of which were the predominant contributors to the aroma of fermented PP. This group primarily comprised alcohols, aldehydes, and olefins. Notably, our investigation identified Lactobacillus and Candida as the dominant microbial genera during the middle and late stages of fermentation. These two genera exert a significant influence on the formation of characteristic aromas. Furthermore, we discovered that acids, sugars, and proteins pivotally influence the succession of microorganisms. Specifically, acids and soluble sugars drove the transition of Lactococcus to Lactobacillus and Pediococcus, whereas soluble proteins facilitated fungal succession from Candida to Kazachstania and Issatchenkia. These insights shed light on the community structure and succession patterns of flavor compounds throughout the PP fermentation process. Ultimately, they provide a foundation for optimizing the fermentation process and ensuring quality control in the production of sour bamboo shoots., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Bioactive polysaccharides and oligosaccharides (POSs) have been used as safe non-antibiotic alternatives in animal diets; however, only limited data are available on their effects in rumen manipulation. This study was undertaken to systematically evaluate and compare the efficacies of six different bioactive POSs (10g/kg diet) with respect to ruminal fermentation, feed digestibility, biohydrogenation and bacterial population using a rumen simulation technique. The experiment consisted of 4 independent 12-d incubation periods (each including 8 d for acclimation, followed with 4 d for sample collection). The results demonstrated that Lycium barbarum polysaccharide had no effect and Astragalus polysaccharide only increased the total VFA production. Chitooligosaccharide decreased the propionate proportion with a corresponding increase of acetate to propionate ratio. Fructooligosaccharide increased fatty acid biohydrogenation and the abundances of R. albus, B. fibrisolvens and S. ruminantium. Both Lentinan polysaccharide and xylooligosaccharide increased the total VFA production, fatty acid biohydrogenation and the abundance of B. fibrisolvens. In addition, Lentinan polysaccharide increased 48-h dietary protein degradation and the abundance of R. flavefaciens, while xylooligosaccharide increased 24-h dietary fiber degradation and the abundance of R. albus. In conclusion, bioactive POSs, especially Lentinan polysaccharide and xylooligosaccharide, can serve as potential feed additives to manipulate rumen fermentation., (Copyright © 2017 Elsevier B.V. All rights reserved.)

The objective of this experiment was to characterize the relationship among rumen fermentation variables, milk fatty acid profile, and dietary physically effective neutral detergent fiber (peNDF) content in a study that controlled for the potential confounding effects of dissimilar dry matter intake among treatments. Ten multiparous Xinong Saanen dairy goats were divided into 2 groups with 2 ruminally cannulated goats per group. Goats in each group were assigned to 1 of 2 dietary treatments (high and low peNDF) according to a 2×2 crossover design with 2 periods. The peNDF content of alfalfa hay (proportion of neutral detergent fiber retained on an 8.0-mm screen) was 42.1% for the high-peNDF and 14.5% for the low-peNDF group. To ensure similar dry matter intake, each morning the amount of alfalfa hay consumed on the prior day by the high-peNDF group was determined (amount offered minus morning refusals), and this was the amount of hay offered to the low-peNDF group that day. Each adaptation period consisted of 21d, followed by a 9-d sampling period. Dry matter intake and milk production and composition were similar between treatments. Milk energy efficiency increased with low dietary peNDF. Duration of pH below 5.60 was longer for goats fed the low-peNDF ration compared with the high-peNDF ration (4.08 vs. 0.41h/d); however, mean rumen pH (6.05 vs. 6.13) was not different between treatments. Reducing dietary peNDF increased rumen total volatile fatty acids (114.6 vs. 95.1mM) and decreased chewing time (404 vs. 673min/d), but did not affect the ratios of acetate, propionate, and butyrate. The relative abundance of Fibrobacter succinogenes and Ruminococcus flavefaciens increased with reduced dietary peNDF, but Ruminococcus albus proportions were not influenced by treatment. Reducing dietary peNDF decreased the proportion of iso C14:0, iso C15:0, and trans-11 C18:1 in milk fat, whereas the iso C17:0 and trans-10 C18:1 increased. This study demonstrated that low dietary peNDF in dairy goats increases rumen volatile fatty acids, reduces chewing time, and is correlated to the amount of F. succinogenes and R. flavefaciens., (Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.)

Chinese Fuzhuan brick-tea is a unique microbial fermented tea characterized by a period of fungal growth during its manufacturing process. The aim of the present study was to characterize, both physicochemically and microbiologically, traditional industrial production processes of Fuzhuan brick-tea. Fermenting tea samples were collected from the largest manufacturer. Physicochemical analyses showed that the low water content in the tea substrates provided optimal growth conditions for xerophilic fungi. The fungal communities existing in tea materials, fermenting tea, and stored teas were monitored by polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) targeting the D1 region of the 26S rRNA genes, followed by sequencing of the amplicons. Results revealed that the microorganisms were from, or closely related to, the genera Eurotium, Debaryomyces, Aspergillus, Verticillium, Pichia, Pestalotiopsis, Rhizomucor and Beauveria. This is the first report of Debaryomyces participating in the processing of Fuzhuan brick-tea. We concluded that the dominant genera Eurotium, Debaryomyces and Aspergillus are beneficial fungi associated with the fermentation of Fuzhuan brick-tea. The genus Beauveria was present in the stored Fuzhuan brick-tea, which may help protect tea products from insect spoilage. The remaining four genera were of minor importance in the manufacturing of Fuzhuan brick-tea. The predominant Eurotium species, a strain named Eurotium sp. FZ, was phenotypically and genotypically identified as Eurotium cristatum. High performance thin layer chromatography analysis of anthraquinones showed that emodin existed in all the dark tea samples, but physcion was only detectable in the tea fermented by E. cristatum. The PCR-DGGE approach was an effective and convenient means for profiling the fungal communities in Fuzhuan brick-tea. These results may help promote the use of microbial consortia as starter cultures to stabilize and improve the quality of Fuzhuan brick-tea products., (Copyright © 2011 Elsevier B.V. All rights reserved.)

Canned bamboo shoots in clear water could produce a unique flavor through bacterial diversity via the fermentation process. Weissella, Streptococcus, Leuconostoc, Acinetobacter, Lactococcus and Lactobacillus were the main microorganisms. Tyrosine was the most abundant free amino acid (FAA), which had a negative correlation with Lactococcus. Ten kinds of flavor substances, such as 3-methyl-1-butanol, acetic acid, 2-phenylethyl ester, benzene acetaldehyde, benzoic acid and ethyl ester, were important influential factors in the flavor of fermented bamboo shoots. Through the verification test of tyrosine and phenylalanine decarboxylase, it was found that Lactococcus lactis TJJ2 could decompose tyrosine and phenylalanine to produce benzaldehyde and benzene acetaldehyde, which provided the fermented bamboo shoots with a grassy aroma. [ABSTRACT FROM AUTHOR]

Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis being overlooked. In this study, 36 volatile chemicals in the fermentation process of yellow wine were annotated by GC-MS and then an OPLS-DA model was built to screen out 13 distinctive substances (VIP > 1, p < 0.01). The relative odor activity value (ROAV) was calculated using the threshold values of these chemicals and 10 substances, including alcohols, esters, and aldehydes, were found as key contributors to the overall flavor of yellow wine. Following that, consumers quantified the sensory descriptors of yellow wine using rate-all-that-apply (RATA), and correspondence analysis revealed three groups of characteristic flavors and odors. Alcohols and esters were found to be key producers of flowery and fruity scents in yellow wine, according to correlation analysis. We discovered two alcohols that are rarely found in yellow wine: [R,R]-2,3-butanediol and 1-phenylethanol. The former was found to be favorably connected with wine scent and pungent odor, and its specific effect on flavor should be researched further. [ABSTRACT FROM AUTHOR]

Vitis davidii Foex whole seed (VWS) is a by-product during the processing of grape products, which is rich in bioactive compounds that have great potential in the food industry. In this study, the bioactive compounds and antioxidant activity of VWS were determined, and their dynamic changes during in vitro colonic fermentation were also investigated after VWS subjected to in vitro simulated digestion. Results showed that VWS were rich in polyphenols (23.67 ± 0.52 mg GAE/g), flavonoids (13.13 ± 1.22 mg RE/g), and proanthocyanidins (8.36 ± 0.14 mg CE/g). It also had good DPPH and ABTS radical scavenging activity, which reached 82.10% and 76.10% at 1000 μg/mL. The alteration trend of the antioxidant activity during in vitro fermentation for 24 h was consistent with that of the content of bioactive substances, such as polyphenols, with the extension of fermentation time. The bioactive compounds and antioxidant activity showed a trend of increasing and then decreasing, reaching the highest value at 8 h. The high-throughput sequencing analysis of the regulatory effect of VWS on intestinal micro-organisms revealed that VWS influenced intestinal microbiota diversity. The relative abundance of beneficial microbiota, such as Blautia and Parabacteroides, increased by 4.1- and 1.65-fold after 24 h of fermentation compared with that of the control group. It also reduced Escherichia-Shigella by 11.23% and effectively reduced host inflammation, while increasing the contents of acetic acid, propionic acid, and other metabolites. Taken together, these results reveal the value of VWS utilization and provide new insights into the nutritional and microbiota modulation effects of VWS, which could therefore serve as a nutraceutical ingredient in health promotion. [ABSTRACT FROM AUTHOR]

Rumen microorganisms can be used in in vitro anaerobic fermentation to encourage the sustainable exploitation of agricultural wastes. However, the understanding of active microbiota under in vitro ruminal fermentation conditions is still insufficient. To investigate how rumen microbes actively participate in the fermentation process in vitro, we resolved the metaproteome generated from ruminal fermentation broth after seven days of in vitro incubation. Herein, the sample-specific database for metaproteomic analysis was constructed according to the metagenomic data of in vitro ruminal fermentation. Based on the sample-specific database, we found in the metaproteome that Bacteroidetes and Firmicutes_A were the most active in protein expression, and over 50% of these proteins were assigned to gene categories involved in energy conversion and basic structures. On the other hand, a variety of bacteria-derived extracellular proteins, which contained carbohydrate-active enzyme domains, were found in the extracellular proteome of fermentation broth. Additionally, the bacterial intracellular/surface moonlighting proteins (ISMPs) and proteins of outer membrane vesicles were detected in the extracellular proteome, and these ISMPs were involved in maintaining microbial population size through potential adherence to substrates. The metaproteomic characterizations of microbial intracellular/extracellular proteins provide new insights into the ability of the rumen microbiome to maintain in vitro ruminal fermentation. [ABSTRACT FROM AUTHOR]

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