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1. Composition and dynamic changes of bacterial communities in the manufacture process of Chinese chili sauce | |||
XU Tingbi,NIU Chengtuo,WANG Qi,LIU Chunfeng,LI Yongxian,ZHENG Feiyun,WANG Jinjing,LI Qi | |||
Biology 21 March 2018 | |||
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Abstract:Analysis of the bacterial communities of chili sauce in the production process was of vital importance to monitor the condition of chili sauce. This study aimed to determine how the structure of bacterial communities changed throughout the chili sauce production process and their relationship with environmental factors.The composition and relative abundances of bacteria in the three stages of chili sauce production, including pickled chili, fried chili and finished product, were investigated using 16S rRNA gene (S) amplicon sequencing and the influence of environmental factors were also investigated. The results showed that the bacterial diversity in the chili sauce production process was high. Lactobacillus acidipiscis and L. pentosus were dominant throughout the entire production process of chili sauce. Large amount of L. fermentum was found in salted chili while L. agilis was present at high abundances in the pickled chili and final product, respectively. As for environmental factors, salt, total acid and soluble sugar content were found to influence the bacterial communities significantly. A high level of bacterial diversity existed in the chili sauce and the dominant bacterial species in the chili sauce production process varied across different production stages. | |||
TO cite this article:XU Tingbi,NIU Chengtuo,WANG Qi, et al. Composition and dynamic changes of bacterial communities in the manufacture process of Chinese chili sauce[OL].[21 March 2018] http://en.paper.edu.cn/en_releasepaper/content/4744078 |
2. Anti-biofilm Activity of Resveratrol and Ursolic Acid Against MRSA Pathogens in Vitro | |||
TAN Xiaojuan,YANG Dongting,QIN Nan,HUANG Zongjun,JIA Aiqun | |||
Biology 09 January 2013 | |||
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Abstract:Methicillin-resistant Staphylococcus aureus (MRSA) is one of main pathogens of medical device-related infections due to its adhesion and biofilm-forming capacity on the organ surfaces of host. Traditional antibiotic therapy is only able to eliminate planktonic cells, leaving the sessile forms to propagate within the biofilm and continue to disseminate when therapy is terminated. Recently, some quorum sensing inhibitors (QSIs) could be an alternative tool to suppress the emergence and the spread of these organisms by inhibiting or removing the bacterial biofilm. Here, we found that two isolated natural compounds in our group, TUE-1 and TUE-2, could block biofilm formation of MRSA. Although the inhibiting effects of ursolic acid and resveratrol on planktonic bacteria have been investigated in a few studies, their capacities of inhibiting biofilm formation or removing mature biofilm of MRSA have not been reported to date. In this study, in vitro viability assays of biofilm were performed that TUE-2 at 30μg/ml and TUE-1 at 100μg/ml inhibited biofilm formation of MRSA with 18h incubation time, and TUE-1 at 150μg/ml may partly remove established biofilm. Although the mechanisms of inhibiting biofilm formation and disrupting mature biofilm by TUE-1 and TUE-2 are not fully understood, data investigated here indicated a potential application for TUE-1 and TUE-2 as adjuvant therapeutic agents for the prevention of biofilm-related infection. | |||
TO cite this article:TAN Xiaojuan,YANG Dongting,QIN Nan, et al. Anti-biofilm Activity of Resveratrol and Ursolic Acid Against MRSA Pathogens in Vitro[OL].[ 9 January 2013] http://en.paper.edu.cn/en_releasepaper/content/4512794 |
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