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[Display omitted] • The bacterial succession of different salinity peppers within 10 months storage is revealed. • Salinity and storage time greatly effected the composition and structure of bacteria. • Lactobacillus's growth was inhibited at over 15% salinity. • The addition of 12% salt is beneficial to the long-term preservation of salted peppers. Chopped pepper is one of the traditional fermented pepper products in China. At present, the industrial production method is mainly to preserve the peppers with high salt about 1 year, and then make the product after desalination and seasoning when it is processed. However, the composition and succession of the bacterial community involved in the long-term preservation of salted pepper was complex. In this study, Illumina Miseq sequencing technology was used to reveal the succession in the bacterial community structure of different salted pepper within 10 months of preservation. The results showed that Firmicutes and Proteobacteria were dominant bacteria in all samples at the Phylum level. At the Genus level, among fresh unsalted capsicum, Fructobacillus (44.66%), Enterobacteriaceae unclassified (26.78%), Leuconostoc (12.04%) and Lactococcus (8.45%) had relatively high abundance. Enterobacteriaceae unclassified , Lactobacillus , Marinospirillum and Halomonas were identified as the main dominant bacteria in the samples with 6%-12% (w/w) salinity, and Enterobacteriaceae unclassified mainly appeared in the early stage of preservation. In 15% and 18%(w/w) salinity samples, with the increase of preservation time, the dominant genus was changed from Enterobacteriaceae unclassified to Chromohalobacterter , Tetragenococcus , Halomonas , Halovibrio , etc., while the relative abundance of Lactobacillus remained at an extremely low level. The bacterial structure of 6% (w/w) salinity samples changed significantly during preservation, while the distribution in PCoA analysis of salinity samples of 9% was similar to that of 12%. In the high-salinity samples (15%-18%), the composition of the community was highly similar in 0–6 months, but the composition changed significantly with the increase of the preservation time and the growth of halophilic bacteria (p < 0.01). Pearson correlation analysis was used to investigate that Lactobacillus exhibited a negative correlation with salinity (p < 0.01). And the salinity had a positive correlation with both the species richness and evenness in the samples, which might be the key factor for the change of the microbial community. [ABSTRACT FROM AUTHOR]

Post-translational modifications of the RNA polymerase II C-terminal domain (CTD) coordinate the transcription cycle. Crosstalk between different modifications is poorly understood. Here, we show how acetylation of lysine residues at position 7 of characteristic heptad repeats (K7ac)—only found in higher eukaryotes—regulates phosphorylation of serines at position 5 (S5p), a conserved mark of polymerases initiating transcription. We identified the regulator of pre-mRNA-domain-containing (RPRD) proteins as reader proteins of K7ac. K7ac enhanced CTD peptide binding to the CTD-interacting domain (CID) of RPRD1A and RPRD1B proteins in isothermal calorimetry and molecular modeling experiments. Deacetylase inhibitors increased K7ac- and decreased S5-phosphorylated polymerases, consistent with acetylation-dependent S5 dephosphorylation by an RPRD-associated S5 phosphatase. Consistent with this model, RPRD1B knockdown increased S5p but enhanced K7ac, indicating that RPRD proteins recruit K7 deacetylases, including HDAC1. We also report autoregulatory crosstalk between K7ac and S5p via RPRD proteins and their interactions with acetyl- and phospho-eraser proteins. • RPRD proteins interact with the RNA Pol II CTD in an acetylation-dependent manner • RPRD CTD-interacting domain amide residues stabilize acetylated CTD heptads • KDAC inhibition enhances Pol II CTD K7 acetylation and reduces S5 phosphorylation • RPRD1B knockdown disrupts Pol II CTD deacetylase and CTD phosphatase activity Ali et al. uncover an intricate interplay between RNA Pol II CTD K7 acetylation and S5 phosphorylation in mammalian cells that is regulated by RPRD proteins. This finding highlights a mechanism that regulates the transition into transcription elongation that is unique to vertebrates. [ABSTRACT FROM AUTHOR]

This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). The optimum HS-SPME conditions established were as follows: polar column CD-WAX, white 85 μm polyella extractor, extraction temperature 60 °C, equilibrium time 20 min, extraction time 40 min. Under these conditions, a total of 63 volatile flavor compounds in five stinky tofu brines were identified. The offensive odor of the stinky tofu may be derived from some of the volatile flavor compounds such as phenol, p-cresol, 3-methylindole, indole, acetic acid, propionic acid, isobutyric acid, n-butyric acid and 3-methylbutanoic acid. The volatile flavor substances data was examined by principal component analysis (PCA) to visualize the response patterns in the feature space of principal components (PC). PCA analysis results revealed that the Chengshifu brine (STB1) and Baise jingdian brine (STB4) are similar in PC 1, 2, and 3, and the two brines have a similar flavor. Results also indicate that the Huogongdian brine (STB2) and Wangcheng brine (STB3) can be grouped in the same class as they are similar in PC 3. However, PC 1, 2, and 3 of the Luojia brine (STB5) and other brands of brine are different as is the flavor. [ABSTRACT FROM AUTHOR]