Urinary tract infections (UTIs) are severe public health problem and caused by mono- or poly-bacteria. Culture-based methods are routinely used for the diagnosis of UTIs in clinical practice, but those...
A lack
of rapid and dependable microbial identification platforms,
as well as insufficient or overdue microbiological surveillance and
corresponding resolutions implemented in clinical diagnosis and treatment,
agricultural production, and the food industry, can seriously harm
human health and reduce productivity in the food industry. Here, a
two-dimensional Ni–Co bimetallic metal–organic framework
nanozyme (2D-NCM) is prepared for the rapid and efficient discrimination
of microbes including clinical pathogens and brewing fungi. The nanozyme
2D-NCM, which is synthesized via a facile layered double hydroxide in situ transformation strategy, exhibits enhanced peroxidase-like
activity. The biocatalytic activity of 2D-NCM could be altered to
different degrees via different interactions between 2D-NCM and microbes.
By selection of diverse compositions of absorbance at different time
points, the sensing unit, 2D-NCM, could provide multichannel information
for microbial identification. The nanozyme-based platform prevents
the tedious synthesis of multiple biosensing receptors and the demand
for complicated operation/precise devices, resulting in lower cost,
quicker response (within 0.5 h), higher throughput, and simpler handling
without washing procedures. This study provides an alternative strategy
to construct practicable, facile, and flexible MOF nanozyme based
biosensing arrays for the identification of microbes, making an active
contribution toward precision medicine, food safety, and environmental
protection.
Non-gene-editing microbiome engineering (NgeME) is the rational design and control of natural microbial consortia to perform desired functions. Traditional NgeME approaches use selected environmental variables to force natural microbial consortia to perform the desired functions. Spontaneous food fermentation, the oldest kind of traditional NgeME, transforms foods into various fermented products using natural microbial networks. In traditional NgeME, spontaneous food fermentation microbiotas (SFFMs) are typically formed and controlled manually by the establishment of limiting factors in small batches with little mechanization. However, limitation control generally leads to trade-offs between efficiency and the quality of fermentation. Modern NgeME approaches based on synthetic microbial ecology have been developed using designed microbial communities to explore assembly mechanisms and target functional enhancement of SFFMs. This has greatly improved our understanding of microbiota control, but such approaches still have shortcomings compared to traditional NgeME. Here, we comprehensively describe research on mechanisms and control strategies for SFFMs based on traditional and modern NgeME. We discuss the ecological and engineering principles of the two approaches to enhance the understanding of how best to control SFFM. We also review recent applied and theoretical research on modern NgeME and propose an integrated in vitro synthetic microbiota model to bridge gaps between limitation control and design control for SFFM.
Liquor brewing is a classic solid-substrate fermentation process with a unique brewing microbiome. As one of the most common fungi, Saccharomyces cerevisiae ferments saccharides and has been extensively applied in...
IntroductionThe special flavor and fragrance of Chinese liquor are closely related to microorganisms in the fermentation starter Daqu. The changes of microbial community can affect the stability of liquor yield and quality.MethodsIn this study, we used data-independent acquisition mass spectrometry (DIA-MS) for cohort study of the microbial communities of a total of 42 Daqu samples in six production cycles at different times of a year. The DIA MS data were searched against a protein database constructed by metagenomic sequencing.ResultsThe microbial composition and its changes across production cycles were revealed. Functional analysis of the differential proteins was carried out and the metabolic pathways related to the differential proteins were explored. These metabolic pathways were related to the saccharification process in liquor fermentation and the synthesis of secondary metabolites to form the unique flavor and aroma in the Chinese liquor.DiscussionWe expect that the metaproteome profiling of Daqu from different production cycles will serve as a guide for the control of fermentation process of Chinese liquor in the future.
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