Microbial community dynamics in traditionally fermented milk

Groenenboom, Anneloes E.

doi:10.18174/476594

Cited by 3 publications

(7 citation statements)

References 146 publications

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“…The Company LGC Genomics GmbH (Berlin, Germany) conducted 16S rRNA gene analysis of bacterial communities in metagenomic DNA samples using the illumina MiSeq V3. Using an analysis pipeline [ 26 ] based on qiime software [ 27 ], the 25 samples collected from the producers in Mkushi were analyzed. Firstly, the forward and reverse reads were joined in one fastq sequence (join_paired_ends.py, minimum overlap 10 nucleotides).…”

Section: Methodsmentioning

confidence: 99%

Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo

et al. 2020

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Traditional fermented foods and beverages are common in many countries, including Zambia. While the general (nutritional) benefits of fermented foods are widely recognised, the nutritional composition of most traditional fermented foods is unknown. Furthermore, fermentation is known to add nutritional value to raw materials, mainly by adding B-vitamins and removing anti-nutritional factors. In the case of traditional fermentation, the composition of microbial communities responsible for fermentation varies from producer to producer and this may also be true for the nutritional composition. Here, we characterized the nutrient profile and microbial community composition of two traditional fermented foods: milk-based Mabisi and cereal-based Munkoyo. We found that the two products are different with respect to their nutritional parameters and their microbial compositions. Mabisi was found to have higher nutritional values for crude protein, fat, and carbohydrates than Munkoyo. The microbial community composition was also different for the two products, while both communities were dominated by lactic acid bacteria. Our analyses showed that variations in nutritional composition, defined as the amount of consumption that would contribute to the estimated average requirement (EAR), might be explained by variations in microbial community composition. Consumption of Mabisi appeared to contribute more than Munkoyo to the EAR and its inclusion in food-based recommendations is warranted. Our results show the potential of traditional fermented foods such as Mabisi and Munkoyo to add value to current diets and suggests that variations in microbial composition between specific product samples can result in variations in nutritional composition.

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Section: Methodsmentioning

confidence: 99%

Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo

et al. 2020

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“…The basic discussion of the DVR method given here follows that of Ref. [31], to which we also refer for more details. To explain the DVR method, we first consider two particles (with equal mass m and reduced mass µ = m/2) in one spatial dimension, setting x = x 1 .…”

Section: One-dimensional Casementioning

confidence: 99%

“…Following the DVR construction laid out in Ref. [31], we consider now pairs (x k , w k ) of grid points x k and associated weights w k such that…”

Section: One-dimensional Casementioning

confidence: 99%

“…Explicit synchronization is only required for ψ in to evaluate the righthand side of Eq. (31). Each node only calculates its local contribution to ψ out .…”

Section: Diagonalizationmentioning

confidence: 99%

“…[30]. The latter allow one to conveniently implement periodic boundary conditions and naturally describe scattering states, and the use of the DVR promises significant advantages in computational efficiency over other methods [30,31]. We have developed a DVR framework that solves the finite-volume problem for both few-fermion and few-boson systems, supporting both smallscale (running on standard computers) as well as efficient large-scale (running on high-performance computing clusters) calculations.…”

Section: Introductionmentioning

confidence: 99%

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Signatures of few-body resonances in finite volume

et al. 2018

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We study systems of bosons and fermions in finite periodic boxes and show how the existence and properties of few-body resonances can be extracted from studying the volume dependence of the calculated energy spectra. We use and briefly review a plane-wave-based discrete variable representation, which allows a convenient implementation of periodic boundary conditions. With these calculations we establish that avoided level crossings occur in the spectra of up to four particles and can be linked to the existence of multibody resonances. To benchmark our method we use twobody calculations, where resonance properties can be determined with other methods, as well as a three-boson model interaction known to generate a three-boson resonance state. Finding good agreement for these cases, we then predict three-body and four-body resonances for models using a shifted Gaussian potential. Our results establish few-body finite-volume calculations as a new tool to study few-body resonances. In particular, the approach can be used to study few-neutron systems, where such states have been conjectured to exist.

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Magnetic trapping of buffer-gas-cooled chromium atoms and prospects for the extension to paramagnetic molecules

Bakker

Stoll

Weise

et al. 2006

J. Phys. B: At. Mol. Opt. Phys.

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We report the successful buffer-gas cooling and magnetic trapping of chromium atoms with densities exceeding 10 12 atoms per cm 3 at a temperature of 350 mK for the trapped sample. The possibilities to extend the method to buffer-gas cool and magnetically trap molecules are discussed. To minimize the most important loss mechanism in magnetic trapping, molecules with a small spinspin interaction and a large rotational constant are preferred. Both the CrH ( 6 Σ + ground state) and MnH ( 7 Σ + ) radicals appear to be suitable systems for future experiments.

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Microbial community dynamics in traditionally fermented milk

Cited by 3 publications

References 146 publications

Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo

Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo

Signatures of few-body resonances in finite volume

Magnetic trapping of buffer-gas-cooled chromium atoms and prospects for the extension to paramagnetic molecules

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