WTS database

Title Sort ascending	Pub Year	Author	SearchLink
Microscopic biologic features of drinking water for the water mains of Budapest (Hungarian)	1974	Fovar. Kozeges. Jarvanyugyl Allom., Budapest	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Periodical, Abbrev. EGESZSEGTUDOMANY Pub Date Free Form 1974/ Volume 18 Issue 4 Start Page 409 Other Pages 415 Notes Place of Publication ISSN/ISBN 0013-2268 Accession Number Language SubFile DOI Output Language Unknown(0) PMID Abstract Results of the microscopic biological examinations of samples taken from the watermains of Budapest, are reported. The different plant and animal species occurring in the network of water pipes are treated in detail. Factors which play a role in development of the present biological quality are discussed. It was found that the biological quality of drinking water in the individual districts depends decisively on the way of water production. Descriptors drinking water, environmental health, microorganism Links Book Title Database Embase Publisher Data Source Embase Authors Hegedus,J., Hegedus,J. Original/Translated Title URL Date of Electronic PMCID Editors
MicroRNA Expression can be a Promising Strategy for the Detection of Barrett's Esophagus: A Pilot Study	2014	1] Division of Gastroenterology and Hepatology, Veterans Affairs Medical Center, Kansas City, Missouri, USA [2] University of Kansas Medical Center, Kansas City, Kansas, USA [3] Kansas Cancer Institute, Kansas City, Kansas, USA.; Department of Molecular a	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Clinical and translational gastroenterology Periodical, Abbrev. Clin.Transl.Gastroenterol. Pub Date Free Form 11-Dec Volume 5 Issue Start Page e65 Other Pages Notes LR: 20141231; JID: 101532142; OID: NLM: PMC4274369; 2014/08/15 [received]; 2014/11/10 [accepted]; epublish Place of Publication United States ISSN/ISBN 2155-384X Accession Number PMID: 25502391 Language eng SubFile Journal Article DOI 10.1038/ctg.2014.17 [doi] Output Language Unknown(0) PMID 25502391 Abstract OBJECTIVES: Patient outcomes for esophageal adenocarcinoma (EAC) have not improved despite huge advances in endoscopic therapy because cancers are being diagnosed late. Barrett's esophagus (BE) is the primary precursor lesion for EAC, and thus the non-endoscopic molecular diagnosis of BE can be an important approach to improve EAC outcomes if robust biomarkers for timely diagnosis are identified. MicroRNAs (miRNAs) are tissue-specific novel biomarkers that regulate gene expression and may satisfy this requirement. METHODS: Patients with gastroesophageal reflux disease (GERD) and BE were selected from an ongoing tissue and serum repository. BE was defined by the presence of intestinal metaplasia. Previously published miRNA sequencing profiles of GERD and BE patients allowed us to select three miRNAs, miR-192-5p, -215-5p, and -194-5p, for further testing in a discovery cohort and an independent validation cohort. Receiver operating curves were generated to calculate the diagnostic accuracy of these miRNAs for BE diagnosis. To test specificity, the miRNA signature was compared with those of the gastric cardia epithelium and the non-intestinal-type columnar epithelium (another definition of BE). In addition, to gain insights into BE origin (intestinal vs non-intestinal), global BE miRNA profiles were compared with the published miRNA profiles of other columnar epithelia in the gastrointestinal tract, that is, normal stomach and small and large intestine. RESULTS: The discovery cohort included 67 white male patients (40 with GERD and 27 with BE). The validation cohort included 28 patients (19 with GERD and 11 with BE). In the discovery cohort, the sensitivity, specificity and area under the curve (AUC) of the three mRNAs for BE diagnosis were 92-100%, 94-95%, and 0.96-0.97, respectively. During validation, the sensitivity and specificity of miRNAs for BE diagnosis were as follows: miR-192-5p, 92% and 94%, AUC 0.94 (0.80-0.99, P=0.0004); miR-215-5p, 100% and 94%, AUC 0.98 (0.84-1, P=0.0004); and miR-194-5p, 91% and 94%, AUC 0.96 (0.80-0.99, P=0.0001), respectively. The tested miRNAs identified all BE patients in both the discovery and the validation cohorts. When compared with non intestinal-type columnar and gastric cardia epithelia, the miRNA signature was specific to the intestinal-type columnar epithelium. Comparisons of BE miRNA sequencing data to published data sets for the normal stomach, small intestine and large intestine confirmed that two of the three miRNAs (miR-215-5p and -194-5p) were specific to the intestinal-type epithelium. CONCLUSIONS: MicroRNAs are highly accurate for detecting intestinal-type BE epithelia and should be tested further for the non-endoscopic molecular diagnosis of BE. Descriptors Links Book Title Database Publisher Data Source Authors Bansal,A., Hong,X., Lee,I.H., Krishnadath,K.K., Mathur,S.C., Gunewardena,S., Rastogi,A., Sharma,P., Christenson,L.K. Original/Translated Title URL Date of Electronic 20141211 PMCID PMC4274369 Editors
Microbiome and potential targets for chemoprevention of esophageal adenocarcinoma	2016	Department of Pathology, New York University School of Medicine, New York, NY, USA.; Department of Pathology, New York University School of Medicine, New York, NY, USA.; Department of Veterans Affairs New York Harbor Healthcare System, New York, NY, USA;	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Seminars in oncology Periodical, Abbrev. Semin.Oncol. Pub Date Free Form Feb Volume 43 Issue 1 Start Page 86 Other Pages 96 Notes LR: 20160315; CI: Published by Elsevier Inc.; GR: R01 CA159036/CA/NCI NIH HHS/United States; GR: R01CA159036/CA/NCI NIH HHS/United States; GR: R03 CA159414/CA/NCI NIH HHS/United States; GR: R03CA159414/CA/NCI NIH HHS/United States; GR: U01 CA182370/CA/NCI Place of Publication United States ISSN/ISBN 1532-8708; 0093-7754 Accession Number PMID: 26970127 Language eng SubFile Journal Article; Research Support, N.I.H., Extramural; Research Support, Non-U.S. Gov't; Review; IM DOI 10.1053/j.seminoncol.2015.09.005 [doi] Output Language Unknown(0) PMID 26970127 Abstract Esophageal cancer is one of the deadliest cancers, with a dismal prognosis. It is increasingly recognized that esophageal cancer is a heterogeneous disease. It can be subdivided into two distinct groups: squamous cell carcinoma and adenocarcinoma, based on histological appearance. In the Western world, the incidence of squamous cell carcinoma was considerably higher than esophageal adenocarcinoma (EA) until the 1990s when, due to a dramatic increase, the incidence of EA surpassed that of squamous cell carcinoma. EA typically follows a well-established stepwise evolution from chronic inflammation due to reflux esophagitis (RE) that progresses to metaplasia (Barrett's esophagus [BE]) to dysplasia, which often culminates in EA. The pathophysiology of EA is complex and involves diverse factors, including gastroesophageal reflux, gastric acid secretion, dysfunction of the antireflux barrier, gastric emptying disturbances, and abnormalities in esophageal defense mechanisms. The current understanding of the etiology of EA is mainly derived from epidemiological studies of risk factors such as cigarette smoking, obesity, gastroesophageal reflux disorders (GERD), and low fruit and vegetable consumption. Numerous studies have been done, but the factors that drive the dynamic increase in the incidence of EA remain elusive. The advent of widespread antibiotic use occurred in the 1950s, preceding the surge of EA. Based on this temporal sequence, it has been hypothesized that antibiotics alter the microbiome to which the esophagus is exposed in patients who have GERD and that chronic exposure to this abnormal microbiome (ie, changes in species diversity or abundance) accounts for the increase in EA. If changes in the proposed factors alter the stepwise progression (RE-BE-dysplasia-EA), they may represent potential targets for chemoprevention. New discoveries will help improve our understanding of the biology and pathogenesis of these cancers, and aid in finding novel therapeutic targets. Descriptors Links Book Title Database Publisher Data Source Authors Neto,A.G., Whitaker,A., Pei,Z. Original/Translated Title URL Date of Electronic 20150907 PMCID PMC4789168 Editors
Microbiological components in mainstream and sidestream cigarette smoke	2012	Dept of Laboratory Medicine, Lund University, Lund, Sweden. Lennart.Larsson@med.lu.se.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Tobacco induced diseases Periodical, Abbrev. Tob Induc Dis. Pub Date Free Form 16-Aug Volume 10 Issue 1 Start Page 13 Other Pages Notes LR: 20130402; JID: 101201591; OID: NLM: PMC3444954; 2012/06/08 [received]; 2012/08/08 [accepted]; 2012/08/16 [aheadofprint]; epublish Place of Publication England ISSN/ISBN 1617-9625; 1617-9625 Accession Number PMID: 22898193 Language eng SubFile Journal Article DOI 1617-9625-10-13 [pii] Output Language Unknown(0) PMID 22898193 Abstract BACKGROUND: Research has shown that tobacco smoke contains substances of microbiological origin such as ergosterol (a fungal membrane lipid) and lipopolysaccharide (LPS) (in the outer membrane of Gram-negative bacteria). The aim of the present study was to compare the amounts of ergosterol and LPS in the tobacco and mainstream (MS) and sidestream (SS) smoke of some popular US cigarettes. METHODS: We measured LPS 3-hydroxy fatty acids and fungal biomass biomarker ergosterol in the tobacco and smoke from cigarettes of 11 popular brands purchased in the US. University of Kentucky reference cigarettes were also included for comparison. RESULTS: The cigarette tobacco of the different brands contained 6.88-16.17 (mean 10.64) pmol LPS and 8.27-21.00 (mean 14.05) ng ergosterol/mg. There was a direct correlation between the amounts of ergosterol and LPS in cigarette tobacco and in MS smoke collected using continuous suction; the MS smoke contained 3.65-8.23% (ergosterol) and 10.02-20.13% (LPS) of the amounts in the tobacco. Corresponding percentages were 0.30-0.82% (ergosterol) and 0.42-1.10% (LPS) for SS smoke collected without any ongoing suction, and 2.18% and 2.56% for MS smoke collected from eight two-second puffs. CONCLUSIONS: Tobacco smoke is a bioaerosol likely to contain a wide range of potentially harmful bacterial and fungal components. Descriptors Links Book Title Database Publisher Data Source Authors Larsson,L., Pehrson,C., Dechen,T., Crane-Godreau,M. Original/Translated Title URL Date of Electronic 20120816 PMCID PMC3444954 Editors
Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil	2012	Department of Biology, Federal University of Lavras (UFLA), CP 3037 - Campus Universitario, CEP 37.200-000 Lavras, MG, Brazil.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full International journal of food microbiology Periodical, Abbrev. Int.J.Food Microbiol. Pub Date Free Form 15-May Volume 156 Issue 2 Start Page 112 Other Pages 121 Notes LR: 20131121; CI: Copyright (c) 2012; JID: 8412849; 0 (DNA, Ribosomal); 33X04XA5AT (Lactic Acid); 3K9958V90M (Ethanol); 2011/11/25 [received]; 2012/02/11 [revised]; 2012/03/11 [accepted]; 2012/03/20 [aheadofprint]; ppublish Place of Publication Netherlands ISSN/ISBN 1879-3460; 0168-1605 Accession Number PMID: 22497838 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI 10.1016/j.ijfoodmicro.2012.03.010 [doi] Output Language Unknown(0) PMID 22497838 Abstract Caxiri is a traditional fermented alcoholic beverage produced from cassava and sweet potatoes by the indigenous Juruna or Yudja people in Brazil. Our results showed that caxiri fermentation is invariably associated with the following: (i) an increase in the total microbial population, with yeast being the largest group detected; (ii) a decrease in reducing sugars, malic, tartaric, succinic, oxalic and propionic acid; and (iii) a final product characterised by a high content of ethanol and a high concentration of lactic acid. The microbial community dynamics were investigated by culture-based and culture-independent approaches. Fermentation was assisted by a complex microbial community that changed in structure and composition during the fermentative process. The bacterial population ranged from 3.05 to 5.33 log/mL, and the yeast population varied from 3.27 log CFU/mL to 7.34 log CFU/mL, showing that yeasts dominated the fermentation process after 48 h. A total of 343 colonies of bacteria and 205 colonies of yeasts were isolated and initially grouped by Amplified Ribosomal DNA Restriction Analysis (ARDRA) and by biochemical features. Phylogenetic analysis of the 16S rRNA gene sequences of representative isolates showed that the bacteria were mainly represented by endospore-forming low-G+C content Gram-positive bacilli (Bacillus spp.; 61.5% of the isolates), with Bacillus pumilus, Bacillus spp. (Bacillus cereus group), and Bacillus subtilis being the main species identified. The species Sphingomonas sp. and Pediococcus acidilactici were also found. The dominant yeast identified was Saccharomyces cerevisiae. Rhodotorula mucilaginosa, Pichia membranifaciens, Pichia guilliermondii and Cryptococcus luteolus were also found. According to the Polymerase Chain Reaction and Denaturing Gradient Gel Electrophoresis (PCR-DGGE) analysis, the microbial communities present during fermentation were probably from the raw materials, ambient or present on the utensils used during beverage preparation. The results indicated the necessity to combine both culture-dependent and culture-independent methods for a better description of the microbial communities in indigenous starch fermentations. Also, pH values decreased from 4.76 to 3.15 during fermentation. The ethanol concentration was 83.9 g/L and lactic acid reached 27.89 g/L by the end of the fermentation process. Descriptors Links Book Title Database Publisher Elsevier B.V Data Source Authors Santos,C.C., Almeida,E.G., Melo,G.V., Schwan,R.F. Original/Translated Title URL Date of Electronic 20120320 PMCID Editors
Microbiological and fermentative properties of baker's yeast starter used in breadmaking	2013	Istituto di Scienze dell'Alimentazione C.N.R. Via Roma, 64 83100 - Avellino, Italy.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Journal of Food Science Periodical, Abbrev. J.Food Sci. Pub Date Free Form Aug Volume 78 Issue 8 Start Page M1224 Other Pages 31 Notes CI: (c) 2013; JID: 0014052; 0 (DNA, Bacterial); 0 (RNA, Ribosomal, 16S); OTO: NOTNLM; 2012/12/21 [received]; 2013/04/06 [accepted]; ppublish Place of Publication United States ISSN/ISBN 1750-3841; 0022-1147 Accession Number PMID: 23957411 Language eng SubFile Journal Article; IM DOI 10.1111/1750-3841.12206 [doi] Output Language Unknown(0) PMID 23957411 Abstract This study assessed the levels of microbial contaminants in liquid, compressed and dry commercial baker's yeasts used as starters in breadmaking. Eumycetes, Enterobacteriaceae, total and fecal coliforms, Bacillus spp., and lactic acid bacteria (LAB), in particular enterococci, were quantified. Results obtained in this study highlighted that baker's yeast could represent a potential vehicle of spoilage and undesirable microorganisms into the baking environment, even if these do not influence the leavening activity in the dough, as ascertained by rheofermentometer analysis. Different microbial groups, such as spore-forming bacteria and moulds, were found in baker's yeast starters. Moreover, different species of LAB, which are considered the main contaminants in large-scale yeast fermentations, were isolated and identified by Denaturing Gradient Gel Electrophoresis (DGGE) and 16S rDNA sequencing. The most recurrent species were Lactobacillus plantarum, Enterococcus faecalis, and Enterococcus durans, isolated from both compressed and dry starters, whereas strains belonging to Leuconostoc and Pediococcus genera were found only in dry ones. Nested-Polymerase Chain Reaction (Nested-PCR) and Randomly Amplified Polymorphic DNA-PCR (RAPD-PCR) were also used to highlight the biodiversity of the different commercial yeast strains, and to ascertain the culture purity. Descriptors Links Book Title Database Publisher Institute of Food Technologists(R) Data Source Authors Reale,A., Di Renzo,T., Succi,M., Tremonte,P., Coppola,R., Sorrentino,E. Original/Translated Title URL Date of Electronic PMCID Editors
Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverage	2015	Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India.; Department of Microbiology, Vidyasagar University, Midnapore 721102, West Bengal, India.; Department of Microbiology, Vidyasagar University, Midnapore 721102, West B	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Food Chemistry Periodical, Abbrev. Food Chem. Pub Date Free Form 1-Feb Volume 168 Issue Start Page 196 Other Pages 202 Notes CI: Copyright (c) 2014; JID: 7702639; 0 (Antioxidants); OTO: NOTNLM; 2014/04/12 [received]; 2014/06/26 [revised]; 2014/07/07 [accepted]; 2014/07/16 [aheadofprint]; ppublish Place of Publication England ISSN/ISBN 0308-8146; 0308-8146 Accession Number PMID: 25172700 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI 10.1016/j.foodchem.2014.07.042 [doi] Output Language Unknown(0) PMID 25172700 Abstract Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and refreshing drink by the vast number of Indian tribal people. In this study, the composition of microbial consortia and the occurrence of some important nutraceuticals during haria preparation were investigated. The quantities of moulds and yeasts were highest at 2nd day, and then declined, but, on the contrary, the quantity of Lactic Acid Bacteria and Bifidobacterium sp. increased concurrently during the course of fermentation. Accumulation of starch hydrolytic enzymes along with different types of malto-oligosaccharides like maltotetrose (26.18mug/gm), maltotriose (28.16mug/gm), and maltose (26.94mug/gm) were also noted. Furthermore, GC-MS analysis indicated the occurrence of pyranose derivatives in the fermented products. The fermented materials showed higher free radicals scavenging activity (82.54%, 4th day) against DPPH radicals. These studies clearly demonstrated that the microbial interaction during fermentation of rice makes it more nutritious, and most likely more beneficial for health. Descriptors Links Book Title Database Publisher Elsevier Ltd Data Source Authors Ghosh,K., Ray,M., Adak,A., Dey,P., Halder,S.K., Das,A., Jana,A., Parua Mondal,S., Das Mohapatra,P.K., Pati,B.R., Mondal,K.C. Original/Translated Title URL Date of Electronic 20140716 PMCID Editors
Microbial quality of water in rural communities of Trinidad	2000	Adesiyun, A.A., School of Veterinary Medicine, Faculty of Medical Sciences, University of the West Indies, St. Augustine, Trinidad and Tobago	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Revista Panamericana de Salud Publica/Pan American Journal of Public Health Periodical, Abbrev. Rev.Panam.Salud Publica Pan Am.J.Public Health Pub Date Free Form 2000/ Volume 8 Issue 3 Start Page 172 Other Pages 180 Notes Place of Publication ISSN/ISBN 1020-4989 Accession Number Language SubFile DOI Output Language Unknown(0) PMID Abstract A cross-sectional study was conducted in four rural communities of northeastern Trinidad to determine the microbial quality of water supply to households and that quality's relationship to source and storage device. Of the 167 household water samples tested, total coliforms were detected in 132 of the samples (79.0%), fecal coliforms in 102 (61.1%), and E. coli in 111 (66.5%). There were significant differences among the towns in the proportion of the samples contaminated with coliforms (P < 0.001) and E. coli (P < 0.001). Of 253 strains of E. coli studied, 4 (1.6%) were mucoid, 9 (3.6%) were hemolytic, and 37 (14.6%) were nonsorbitol fermenters. Of 69 isolates of E. coli tested, 10 (14.5%) were verocytotoxigenic. Twenty-eight (14.0%) of 200 E. coli isolates tested belonged to enteropathogenic serogroups. Standpipe, the most common water source, was utilized by 57 (34.1%) of the 167 households. Treated water (pipeborne in homes, standpipes, or truckborne) was supplied to 119 households (71.3%), while 48 households (28.7%) used water from untreated sources (rain, river/stream, or well) as their primary water supply. The type of household storage device was associated with coliform contamination. Water stored in drums, barrels, or buckets was more likely to harbor fecal coliforms (74.2% of samples) than was water stored in tanks (53.3% of samples), even after controlling for water source (P = 0.04). Compared with water from other sources, water piped into homes was significantly less likely to be contaminated with total coliforms (56.9% versus 88.8%, P < 0.001) and fecal coliforms (41.2% versus 69.8%, P < 0.01), even when the type of storage device was taken into account However, fecal contamination was not associated with whether the water came from a treated or untreated source. We concluded that the drinking water in rural communities in Trinidad was grossly unfit for human consumption, due both to contamination of various water sources and during household water storage. Descriptors drinking water, verotoxin, article, coliform bacterium, Escherichia coli, geographic distribution, human, population density, rural population, strain difference, Trinidad and Tobago, water contamination, water quality, water sampling, water supply, water treatment Links Book Title Database Embase; MEDLINE Publisher Data Source Embase Authors Welch,P., David,J., Clarke,W., Trinidade,A., Penner,D., Bernstein,S., McDougall,L., Adesiyun,A. A. Original/Translated Title URL Date of Electronic PMCID Editors
Microbial population present in fermented beverage 'cauim' produced by Brazilian Amerindians	2007	Biology Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full International journal of food microbiology Periodical, Abbrev. Int.J.Food Microbiol. Pub Date Free Form 30-Nov Volume 120 Issue 2-Jan Start Page 146 Other Pages 151 Notes LR: 20151119; JID: 8412849; 3K9958V90M (Ethanol); 2006/08/24 [received]; 2007/06/04 [revised]; 2007/06/12 [accepted]; 2007/08/23 [aheadofprint]; ppublish Place of Publication Netherlands ISSN/ISBN 0168-1605; 0168-1605 Accession Number PMID: 17888538 Language eng SubFile Journal Article; Research Support, Non-U.S. Gov't; IM DOI S0168-1605(07)00455-2 [pii] Output Language Unknown(0) PMID 17888538 Abstract The Tapirape Amerindians of the Tapi'itawa tribe produce several fermented foods and beverages among them the beverage called 'cauim'. This beverage is the main staple food for infants until two years old and their parents. For producing the beverage, several substrates are used, such as: cassava, rice, corn, maize and peanuts. The fermentation using mainly cassava was accomplished and samples were collected for chemical and microbiological analysis. A progressive acidification during the fermentation was observed and pH value decreased from 5.5 to 3.4. Lactic acid was the most important fermentation metabolite found but significant amounts of ethanol and acetic acid were also observed. The microbial load was high at the beginning of the fermentation, bacterial population was about 6.8 log cfu/ml and yeast population was 3.7 log cfu/ml. A total of 355 bacteria were isolated and identified. All the isolates were grouped into Gram-negative (3.5%), Gram-positive non-sporulating (78%) and Gram-positive sporulating bacteria (18.5%). Lactic acid bacteria increased from the beginning of fermentation and became the dominant microorganism throughout the fermentation. Species of bacteria were varied and they were found to be Lactobacillus pentosus, L. plantarum, Corynebacterium xerosis, C. amylocolatum, C. vitarumen, Bacillus cereus, B. licheniformis, B. pumilus, B. circulans and Paenibacillus macerans. The species L. pentosus and L. plantarum were the dominant bacteria and were present in all the periods of evaluation of the samples. Descriptors Beverages/microbiology, Brazil, Colony Count, Microbial, Edible Grain/microbiology, Ethanol/analysis, Fermentation, Food Handling/methods, Food Microbiology, Hydrogen-Ion Concentration, Lactobacillus/growth & development/isolation & purification, Manihot/microbiology, Time Factors Links Book Title Database Publisher Data Source Authors Almeida,E. G., Rachid,C. C., Schwan,R. F. Original/Translated Title URL Date of Electronic 20070823 PMCID Editors
Microbial diversity of a community for ensiling rice straw at low temperature and fermentation dynamics	2011	College of Life Sciences, Northeast Forestry University, Harbin 150040, China. ayanghy@yahoo.com.cn	Read more...
Source Type Print(0) Ref Type Journal Article Periodical, Full Wei sheng wu xue bao = Acta microbiologica Sinica Periodical, Abbrev. Wei Sheng Wu Xue Bao Pub Date Free Form Sep Volume 51 Issue 9 Start Page 1248 Other Pages 1255 Notes LR: 20151119; JID: 21610860R; 0 (RNA, Ribosomal, 16S); ppublish Place of Publication China ISSN/ISBN 0001-6209; 0001-6209 Accession Number PMID: 22126081 Language chi SubFile English Abstract; Journal Article; Research Support, Non-U.S. Gov't; IM DOI Output Language Unknown(0) PMID 22126081 Abstract OBJECTIVE: To accelerate the conversion of rice straw into feeds in the low-temperature region, a microbial community was constructed by continuous enrichment cultivation. Microbial diversity and dynamics during the fermentation at 10 degrees C was analyzed. METHODS: The community was selected at 5 degrees C under static condition. To analyze the inoculating effects, the community and commercial inoculant ( CI: composed of Lactobacillus plantarum, Enterococcus faecium, L. salivarilus, Pediococcus acidilactici) were respectively inoculated into the rice straw for 30 d fermentation at 10 degrees C. Fermented products were detected by gas chromatography - mass spectrometry (GC-MS). Composition microorganisms of the community were analyzed using cloning library. Microbial dynamics during the fermentation was detected by denatured gradient gel eletrophoresis (DGGE). Quantitative PCR was used for tracking the composition microorganisms of the community during the fermentation. RESULTS: The results from 16S rDNA cloning library showed that the community was mainly composed of Lactobacillus spp. and Leuconostoc spp. At 6d fermentation, the pH and the lactic acid bacterial colony forming units (LAB CFUs) in the fermented rice straw with the community amounted to 4.3 and 2.9 x 10(9) CFU/g fresh matter (FM), respectively. The pH and LAB CFUs with the CI were respectively 5.3 and 2.9 x 10(9) CFU/g FM. At 30 d fermentation, the lactic acid concentrations with the community and the CI were respectively 8.1 g/kg FM and 2.0 g/kg FM. From DGGE patterns, both L. sakei and Leuconostoc inhae of the community were detected at 6d fermentation and existed during the fermentation. For the treatment with the CI, the uncultured bacterium was detected at 6d fermentation besides the composition microorganisms of the CI. At 16d and 30d fermentation, only L. plantarum and E. faecium were detected. Quantitative PCR showed DNA mass of L. sakei amounted to 41.0% at 6d fermentation in the treatment with the community. At 16d, DNA mass of L. sakei was 65%. The highest value (5.5%) of DNA mass of Le inhae appeared at 6d of fermentation. CONCLUSION: The community could effectively colonize into the rice straw fermentation system and accelerate the fermentation process at low temperature. The dominating microorganism of the community was L. sakei at 10 degrees C. Descriptors Links Book Title Database Publisher Data Source Authors Yang,H., Yuan,X., Liu,X., Wang,X., Cui,Z. Original/Translated Title URL Date of Electronic PMCID Editors

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