PubMed · 14632580
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Sridhara Satyanarayana, Anshuman Chaturvedi, Haresh Mani, Hanumiah Subramanya. 2003. GEWF solution.. https://doi.org/10.5858/2003-127-1552-gs
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The spontaneous fermentation of Zhejiang rosy vinegar (ZRV) is driven by environmental microbiota, but the processes underlying its flavor formation remain poorly understood. Using metagenomic sequencing, we investigated microbial community assembly, environmental drivers, and metabolic networks during industrial-scale ZRV fermentation. Acetic acid dominated the final organic acids. Community assembly shifted toward deterministic selection with rising acidity, with a slight rebound of stochastic processes in the late stage (R2 values of 0.442 and 0.346 for bacteria and fungi, respectively). Mantel tests confirmed that environmental factors significantly regulated microbial assembly. Co-occurrence networks grew more complex, with positive interactions accounting for 85.24% (bacteria) and 90.10% (fungi) in the late stage. Key genes (ldh, gapA, pgk) from Acetobacter pasteurianus and Lactobacillus acetotolerans dominated late-stage fermentation, while genes (adhP, SDH) from Aspergillus oryzae and Saccharomyces cerevisiae supported early- and mid-stage fermentation. These findings elucidate microbiota-driven metabolic pathways in ZRV, supporting the fermentation window optimization and industrial vinegar quality standardization.
The yeast Saccharomyces boulardii has been used worldwide as a popular, commercial probiotic, but the basis of its probiotic action remains obscure. It is considered conspecific with budding yeast Saccharomyces cerevisiae, which is generally used in classical food applications. They have an almost identical genome sequence, making the genetic basis of probiotic potency in S. boulardii puzzling. We now show that S. boulardii produces at 37°C unusually high levels of acetic acid, which is strongly inhibitory to bacterial growth in agar-well diffusion assays and could be vital for its unique application as a probiotic among yeasts. Using pooled-segregant whole-genome sequence analysis with S. boulardii and S. cerevisiae parent strains, we succeeded in mapping the underlying QTLs and identified mutant alleles of SDH1 and WHI2 as the causative alleles. Both genes contain a SNP unique to S. boulardii (sdh1 F317Y and whi2 S287*) and are fully responsible for its high acetic acid production. S. boulardii strains show different levels of acetic acid production, depending on the copy number of the whi2 S287* allele. Our results offer the first molecular explanation as to why S. boulardii could exert probiotic action as opposed to S. cerevisiae They reveal for the first time the molecular-genetic basis of a probiotic action-related trait in S. boulardii and show that antibacterial potency of a probiotic microorganism can be due to strain-specific mutations within the same species. We suggest that acquisition of antibacterial activity through medium acidification offered a selective advantage to S. boulardii in its ecological niche and for its application as a probiotic.
The possibility of the formation of hydrofluoric acid by the reaction of fluoride with acetic acid seems natural in the oral cavity. The effect of an acidic fluoride solution on NiTi wires was investigated by testing microhardness and color changes on wires. For aesthetic reasons, the color change on wires was also evaluated. Wires were immersed in four different test solutions for 1 or 3 days. As-received wires were used as a reference. After immersion for 3 days, the microhardness of the tested wires increased 1.8% to 10.4% compared to that of their as-received state. Wires immersed in a higher NaF concentration, lower pH solution with longer immersion yielded a more corroded surface than those of the counter cases. Wires showed a different color after immersion. However, after 3 days in solutions of pH 4, wires showed an appreciable color change regardless of the products. In test solutions, 3M wires showed the highest volumetric and percentage (0.59 for 0.05%; 1.19 for 0.2% solution) weight loss and G&H wires showed the least volumetric and percentage (0.43 for 0.05%; 1.05 for 0.2% solution) weight loss among tested wires. In pH 6 solutions, wires lost weight and were under the detection limit of the testing machine.