Pub Date : 2022-09-24DOI: 10.1186/s13213-022-01694-4
D. Ding, Wei Huang, Li-lan Lei, Pu Wu
{"title":"Co-fitness analysis identifies a diversity of signal proteins involved in the utilization of specific c-type cytochromes","authors":"D. Ding, Wei Huang, Li-lan Lei, Pu Wu","doi":"10.1186/s13213-022-01694-4","DOIUrl":"https://doi.org/10.1186/s13213-022-01694-4","url":null,"abstract":"","PeriodicalId":8069,"journal":{"name":"Annals of Microbiology","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2022-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49066111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-24DOI: 10.1186/s13213-022-01696-2
H. Hao, Fei Xia, Hongtong Bai, Xun-you Yan, H. Cui, Xiaomao Xie, Lei Shi
{"title":"Impact of Litsea cubeba inter-row cover on the structure of bacterial community in the tea plantation","authors":"H. Hao, Fei Xia, Hongtong Bai, Xun-you Yan, H. Cui, Xiaomao Xie, Lei Shi","doi":"10.1186/s13213-022-01696-2","DOIUrl":"https://doi.org/10.1186/s13213-022-01696-2","url":null,"abstract":"","PeriodicalId":8069,"journal":{"name":"Annals of Microbiology","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2022-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41721652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-19DOI: 10.1186/s13213-022-01693-5
T. Vu, Ngoc Son Pham, Phuong Le, Q. Pham, N. Quach, V. T. Nguyen, Thi Thao Do, H. H. Chu, Q. Phi
{"title":"Distribution, cytotoxicity, and antioxidant activity of fungal endophytes isolated from Tsuga chinensis (Franch.) Pritz. in Ha Giang province, Vietnam","authors":"T. Vu, Ngoc Son Pham, Phuong Le, Q. Pham, N. Quach, V. T. Nguyen, Thi Thao Do, H. H. Chu, Q. Phi","doi":"10.1186/s13213-022-01693-5","DOIUrl":"https://doi.org/10.1186/s13213-022-01693-5","url":null,"abstract":"","PeriodicalId":8069,"journal":{"name":"Annals of Microbiology","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2022-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48398709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-18DOI: 10.1186/s13213-022-01689-1
Jing Zhang, Jiangzhong Shen
{"title":"Effects of biochar on soil microbial diversity and community structure in clay soil","authors":"Jing Zhang, Jiangzhong Shen","doi":"10.1186/s13213-022-01689-1","DOIUrl":"https://doi.org/10.1186/s13213-022-01689-1","url":null,"abstract":"","PeriodicalId":8069,"journal":{"name":"Annals of Microbiology","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2022-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45902517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-10DOI: 10.1186/s13213-022-01691-7
M. Wang, Xin Zhang, Zhiwan Shu, Zhibo Wang, Yujie Tao, Chuanbo Lv, Derui Zhu, G. Shen
{"title":"Bacterial and archaeal communities within the alkaline soda Langaco Lake in the Qinghai-Tibet Plateau","authors":"M. Wang, Xin Zhang, Zhiwan Shu, Zhibo Wang, Yujie Tao, Chuanbo Lv, Derui Zhu, G. Shen","doi":"10.1186/s13213-022-01691-7","DOIUrl":"https://doi.org/10.1186/s13213-022-01691-7","url":null,"abstract":"","PeriodicalId":8069,"journal":{"name":"Annals of Microbiology","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2022-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65837275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Insights into the deriving of rhizosphere microenvironments and its effects on the growth of authentic Angelica sinensis seedlings under continuous monoculture","authors":"Xiaofang Gong, Ying Zhu, Yinan Peng, Zengxiang Guo, Jianping Zhou, Hui Yang, Zhiye Wang","doi":"10.1186/s13213-022-01692-6","DOIUrl":"https://doi.org/10.1186/s13213-022-01692-6","url":null,"abstract":"","PeriodicalId":8069,"journal":{"name":"Annals of Microbiology","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2022-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"65837328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Incorporating crop residues into the soil is considered a sustainable and valuable method to alleviate soil deterioration caused by continuous monoculture in greenhouse production. However, the effect of vegetable residues retention on soil amendments is poorly understood. In the present study, we investigated the impacts of sweet pepper, tomato, and cucumber plant residues on soil microbial communities and plant growth of continuously cropped cucumber in a solar greenhouse. The 16S rRNA and ITS1 rRNA genes were amplified, and high-throughput sequencing was performed to explore the impacts of vegetable residues incorporation on soil microbial communities. Additionally, soil chemical properties, cucumber root vigor, and fruit yield were measured to assess the impacts of vegetable residues incorporation on continuously cropped soil and cucumber growth. The results showed that incorporating vegetable residues could improve soil buffering capacity, increase the content of soil organic matter and available nutrients, and increased the diversity of soil microorganisms and improved community structure; vegetable residues increased the abundance of beneficial bacteria such as Actinobacteria, Firmicutes, Proteobacteria, and Chloroflexi, while reducing the quantity of soil-borne pathogens such as Bacillariophyta and Acidobacteria. Similar results were observed for the fungal communities: the relative abundance of Ascomycota was decreased to varying degrees, while the relative abundance of Rozellomycota and Basidiomycota was raised. The results demonstrated that vegetable residues incorporation significantly increased cucumber root vigor and enhanced fruit yield. The effects of different types of residues on improving soil properties were ordered sweet pepper plant residues > cucumber plant residues > tomato plant residues, and 20% of sweet pepper plant residues incorporation had the most significant effect on crop yield. In summary, returning vegetable residues alleviated soil continuous cropping obstacles by improving the soil fertility and the diversity and community structure of soil microorganisms, and consequently promoting the growth and yield of greenhouse-grown cucumbers. The findings demonstrated that returning vegetable residues was an effective and sustainable measure for soil amendment during continuous cropping in greenhouse production.
{"title":"Effect of vegetable residues incorporation on soil fertility, rhizosphere microbial community structure, and plant growth of continuously cropped cucumber in a solar greenhouse","authors":"Chen, Xiaolu, Zhang, Dalong, Li, Xiaoya, Li, Xiaotian, Lou, Jie, Wei, Min","doi":"10.1186/s13213-022-01690-8","DOIUrl":"https://doi.org/10.1186/s13213-022-01690-8","url":null,"abstract":"Incorporating crop residues into the soil is considered a sustainable and valuable method to alleviate soil deterioration caused by continuous monoculture in greenhouse production. However, the effect of vegetable residues retention on soil amendments is poorly understood. In the present study, we investigated the impacts of sweet pepper, tomato, and cucumber plant residues on soil microbial communities and plant growth of continuously cropped cucumber in a solar greenhouse. The 16S rRNA and ITS1 rRNA genes were amplified, and high-throughput sequencing was performed to explore the impacts of vegetable residues incorporation on soil microbial communities. Additionally, soil chemical properties, cucumber root vigor, and fruit yield were measured to assess the impacts of vegetable residues incorporation on continuously cropped soil and cucumber growth. The results showed that incorporating vegetable residues could improve soil buffering capacity, increase the content of soil organic matter and available nutrients, and increased the diversity of soil microorganisms and improved community structure; vegetable residues increased the abundance of beneficial bacteria such as Actinobacteria, Firmicutes, Proteobacteria, and Chloroflexi, while reducing the quantity of soil-borne pathogens such as Bacillariophyta and Acidobacteria. Similar results were observed for the fungal communities: the relative abundance of Ascomycota was decreased to varying degrees, while the relative abundance of Rozellomycota and Basidiomycota was raised. The results demonstrated that vegetable residues incorporation significantly increased cucumber root vigor and enhanced fruit yield. The effects of different types of residues on improving soil properties were ordered sweet pepper plant residues > cucumber plant residues > tomato plant residues, and 20% of sweet pepper plant residues incorporation had the most significant effect on crop yield. In summary, returning vegetable residues alleviated soil continuous cropping obstacles by improving the soil fertility and the diversity and community structure of soil microorganisms, and consequently promoting the growth and yield of greenhouse-grown cucumbers. The findings demonstrated that returning vegetable residues was an effective and sustainable measure for soil amendment during continuous cropping in greenhouse production.","PeriodicalId":8069,"journal":{"name":"Annals of Microbiology","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138496568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Biosynthesis of nanoparticles is an eco-friendly process and considered one of the most significant aspects of nanotechnology. Silver nanoparticles (Ag NPs) have a better bactericidal activity due to its high surface area to volume ratio. In this paper, Streptomyces sp. U13 (KP109813) was used to biosynthesize silver nanoparticles (Ag NPs) to construct wastewater disinfection filter. The biosynthesized nanosilver and a commercially available ink nanosilver were characterized, and their wastewater disinfection efficiency was compared. The nanometrological characteristics of both nanosilver such as structure, shape, and size were investigated using the X-ray diffraction (XRD), Fourier transform-infrared spectroscopy (FTIR), high-resolution transmission electron microscope (HR-TEM), and UV-visible spectroscopy. The results revealed that the biosynthesized and ink Ag NPs were well dispersed and had a spherical shape, with sizes ranged from 5 to 37 nm and from 2 to 26 nm, respectively. To examine the disinfection capabilities, Ag NPs were loaded on two substrates, foam and limestone gravel, and packed into a glass column receiving domestic wastewater. Results showed that Ag NPs attached to limestone gravel eliminate 100% of the coliform bacteria better than foam. Comparing to control columns (without silver), only 50 and 10% reduction of the total coliform in gravel and foam column were achieved, respectively. This work concluded that the type of substrate controls the amount of Ag NPs loaded on it and thus controls the disinfection process. No significant difference between biosynthesized and ink nanosilver in wastewater disinfection was observed. Using limestone gravel filter loaded with 200 mg/l Ag NPs with contact time of 150 min achieves a complete eradication of coliform bacteria.
{"title":"Construction of a domestic wastewater disinfection filter from biosynthesized and commercial nanosilver: a comparative study","authors":"Taher, Heba S., Sayed, Rania, Loutfi, Asmaa, Abdulla, Hesham","doi":"10.1186/s13213-022-01688-2","DOIUrl":"https://doi.org/10.1186/s13213-022-01688-2","url":null,"abstract":"Biosynthesis of nanoparticles is an eco-friendly process and considered one of the most significant aspects of nanotechnology. Silver nanoparticles (Ag NPs) have a better bactericidal activity due to its high surface area to volume ratio. In this paper, Streptomyces sp. U13 (KP109813) was used to biosynthesize silver nanoparticles (Ag NPs) to construct wastewater disinfection filter. The biosynthesized nanosilver and a commercially available ink nanosilver were characterized, and their wastewater disinfection efficiency was compared. The nanometrological characteristics of both nanosilver such as structure, shape, and size were investigated using the X-ray diffraction (XRD), Fourier transform-infrared spectroscopy (FTIR), high-resolution transmission electron microscope (HR-TEM), and UV-visible spectroscopy. The results revealed that the biosynthesized and ink Ag NPs were well dispersed and had a spherical shape, with sizes ranged from 5 to 37 nm and from 2 to 26 nm, respectively. To examine the disinfection capabilities, Ag NPs were loaded on two substrates, foam and limestone gravel, and packed into a glass column receiving domestic wastewater. Results showed that Ag NPs attached to limestone gravel eliminate 100% of the coliform bacteria better than foam. Comparing to control columns (without silver), only 50 and 10% reduction of the total coliform in gravel and foam column were achieved, respectively. This work concluded that the type of substrate controls the amount of Ag NPs loaded on it and thus controls the disinfection process. No significant difference between biosynthesized and ink nanosilver in wastewater disinfection was observed. Using limestone gravel filter loaded with 200 mg/l Ag NPs with contact time of 150 min achieves a complete eradication of coliform bacteria.","PeriodicalId":8069,"journal":{"name":"Annals of Microbiology","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2022-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138496567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-10DOI: 10.1186/s13213-022-01687-3
Wang, Linhao, Wang, Jie, Du, Liyu, Fang, Xiang, Liao, Zhenlin
Products enriched with probiotics have always been fashionable. Weizmannia coagulans has become a hot research topic in the academic community due to their multiple functional properties and high resistance to stress, which can retain their activity in a variety of harsh environments. This review aims to evaluate the probiotic effects of different strains of Weizmannia coagulans in animals and humans and to inspire better exploitation of the value of this strain. This review summarizes the latest research progress of Weizmannia coagulans from two major applications in animal breeding and human health. The functional properties of Weizmannia coagulans are extensively recognized. In animals, the strain can promote nutrient absorption, reduce mortality, and enhance the slaughter rate in livestock and poultry. In humans, the strain can be used to treat gastrointestinal disorders, immunomodulation, depressive symptoms, and non-alcoholic fatty liver. Weizmannia coagulans is projected as an ideal substitute for antibiotics and other chemical drugs. Despite the outstanding functional properties of Weizmannia coagulans, there are numerous strains of Weizmannia coagulans and significant differences between strains in functional and physiological properties. Currently, there are few literature reports on the probiotic mechanism and functional gene identification of Weizmannia coagulans, which is crucial for the commercialization of Weizmannia coagulans and the benefit of human society.
{"title":"Application of Weizmannia coagulans in the medical and livestock industry","authors":"Wang, Linhao, Wang, Jie, Du, Liyu, Fang, Xiang, Liao, Zhenlin","doi":"10.1186/s13213-022-01687-3","DOIUrl":"https://doi.org/10.1186/s13213-022-01687-3","url":null,"abstract":"Products enriched with probiotics have always been fashionable. Weizmannia coagulans has become a hot research topic in the academic community due to their multiple functional properties and high resistance to stress, which can retain their activity in a variety of harsh environments. This review aims to evaluate the probiotic effects of different strains of Weizmannia coagulans in animals and humans and to inspire better exploitation of the value of this strain. This review summarizes the latest research progress of Weizmannia coagulans from two major applications in animal breeding and human health. The functional properties of Weizmannia coagulans are extensively recognized. In animals, the strain can promote nutrient absorption, reduce mortality, and enhance the slaughter rate in livestock and poultry. In humans, the strain can be used to treat gastrointestinal disorders, immunomodulation, depressive symptoms, and non-alcoholic fatty liver. Weizmannia coagulans is projected as an ideal substitute for antibiotics and other chemical drugs. Despite the outstanding functional properties of Weizmannia coagulans, there are numerous strains of Weizmannia coagulans and significant differences between strains in functional and physiological properties. Currently, there are few literature reports on the probiotic mechanism and functional gene identification of Weizmannia coagulans, which is crucial for the commercialization of Weizmannia coagulans and the benefit of human society.","PeriodicalId":8069,"journal":{"name":"Annals of Microbiology","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2022-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138496566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-04DOI: 10.1186/s13213-022-01686-4
Shazly, Ahmed B., Khattab, Mostafa S. A., Fouad, Mohamed T., Abd El Tawab, Ahmed M., Saudi, Eltaher M., El-Aziz, Mahmoud Abd
Yoghurt is a widely consumed dairy product around the world. It has healing properties and characteristics that are important for human health. Our goal was to see how using ewes' milk fed Spirulina platensis (SP) or fish oil (FO)-supplemented diets affected the chemical, physical, and nutritional properties of yoghurt, as well as the activity and survival of starter and probiotic bacteria during storage. The collected milk from each ewe group was preheated to 65 °C and homogenized in a laboratory homogenizer, then heated to 90 °C for 5 min, cooled to 42 °C, and divided into two equal portions. The first portion was inoculated with 2.0% mixed starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus, 1:1), whereas the second was inoculated with 2% mixed starter culture and 1% Bifidobacterium longum as a probiotic bacteria. SP yoghurt had the highest levels of short chain-FA, medium chain-FA, mostly C10:0, and long chain-FA, namely C16:0, C18:2 and the lowest levels of C18:0 and C18:1, followed by FO yoghurt. The addition of SP or FO to ewes' diets resulted in yoghurt with higher viable counts of L. bulgaricus and S. thermophilus, which were still >107 cfu/g at the end of storage, as well as a higher level of acetaldehyde content (P<0.05) as a flavor compound, than the control (C) yoghurt. The viscosity of SP yoghurt was higher than that of FO and C yoghurt; the difference was not significant. The addition of B. longum, a probiotic bacteria, to all yoghurt samples, improved antioxidant activities, particularly against ABTS• radicals, but reduced SP yoghurt viscosity. When B. longum was added, acetaldehyde content increased from 39.91, 90.47, and 129.31 μmol/100g in C, FA, and SP yoghurts to 46.67, 135.55, and 144.1 μmol/100g in probiotic C, FA, and SP yoghurts, respectively. There was no significant difference in sensory qualities among all the yoghurt samples during all storage periods. Supplementing the ewes' diets with Spirulina platensis or fish oil can change the fatty acid composition of the resulting yoghurt. The starter culture's activity, flavor compounds, and some chemical, physical, and antioxidant properties of milk produced from these diets can all be improved, particularly in yoghurt treated with probiotic bacteria (B. longum).
{"title":"Probiotic Yoghurt Made from Milk of Ewes Fed a Diet Supplemented with Spirulina platensis or Fish Oil","authors":"Shazly, Ahmed B., Khattab, Mostafa S. A., Fouad, Mohamed T., Abd El Tawab, Ahmed M., Saudi, Eltaher M., El-Aziz, Mahmoud Abd","doi":"10.1186/s13213-022-01686-4","DOIUrl":"https://doi.org/10.1186/s13213-022-01686-4","url":null,"abstract":"Yoghurt is a widely consumed dairy product around the world. It has healing properties and characteristics that are important for human health. Our goal was to see how using ewes' milk fed Spirulina platensis (SP) or fish oil (FO)-supplemented diets affected the chemical, physical, and nutritional properties of yoghurt, as well as the activity and survival of starter and probiotic bacteria during storage. The collected milk from each ewe group was preheated to 65 °C and homogenized in a laboratory homogenizer, then heated to 90 °C for 5 min, cooled to 42 °C, and divided into two equal portions. The first portion was inoculated with 2.0% mixed starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus, 1:1), whereas the second was inoculated with 2% mixed starter culture and 1% Bifidobacterium longum as a probiotic bacteria. SP yoghurt had the highest levels of short chain-FA, medium chain-FA, mostly C10:0, and long chain-FA, namely C16:0, C18:2 and the lowest levels of C18:0 and C18:1, followed by FO yoghurt. The addition of SP or FO to ewes' diets resulted in yoghurt with higher viable counts of L. bulgaricus and S. thermophilus, which were still >107 cfu/g at the end of storage, as well as a higher level of acetaldehyde content (P<0.05) as a flavor compound, than the control (C) yoghurt. The viscosity of SP yoghurt was higher than that of FO and C yoghurt; the difference was not significant. The addition of B. longum, a probiotic bacteria, to all yoghurt samples, improved antioxidant activities, particularly against ABTS• radicals, but reduced SP yoghurt viscosity. When B. longum was added, acetaldehyde content increased from 39.91, 90.47, and 129.31 μmol/100g in C, FA, and SP yoghurts to 46.67, 135.55, and 144.1 μmol/100g in probiotic C, FA, and SP yoghurts, respectively. There was no significant difference in sensory qualities among all the yoghurt samples during all storage periods. Supplementing the ewes' diets with Spirulina platensis or fish oil can change the fatty acid composition of the resulting yoghurt. The starter culture's activity, flavor compounds, and some chemical, physical, and antioxidant properties of milk produced from these diets can all be improved, particularly in yoghurt treated with probiotic bacteria (B. longum).","PeriodicalId":8069,"journal":{"name":"Annals of Microbiology","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2022-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138496565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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