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Congfa Li
College of Food Science and Engineering Hainan University Haikou P.R. China

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Original article
Published: 12 July 2021 in Journal of Food Biochemistry
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Chicken is one of the highest selling meats worldwide. Different cooking methods produce various flavor compounds in cooked chicken, which affect consumers’ food choices. In this study, the volatile flavor components of Gushi chicken breast after stewing and air frying were detected using gas chromatography-ion mobility chromatography (GC-IMS) and principal component analysis (PCA), and the relative odor activity value (ROAV) was determined using PCA. A total of 43 volatile substances were identified. 3-(methylthio)propionaldehyde-M and benzene acetaldehyde can be used as characteristic flavor markers in the air-fried chicken breast.ethyl acetate, (E)-2-octenal-D, and 2-ethyl-1-hexanol-D can be used as characteristic flavor markers in the stewed chicken breast. Because these five substances have the most obvious contrast in the fingerprint. The following part describes the specific substances that have mainly contributed to the flavor system in the volatile system obtained by different cooking methods. Finally, the main flavor compounds of the stewed chicken breast were 3-methylbutanal-D, octanal-D, (E)-2-nonenal, and other 11 types of compounds (ROAV ≥1). Nine types of compounds (ROAV ≥1), including 3-methylbutanal-D, (E)-2-nonenal-M octanal-M, and hexanal-M, were the main compounds to characterize the air-fried chicken breast. Practical applications GC-IMS technology combined with the principal component analysis of ROAV can be used to rapidly identify the main flavor substances and the flavor substances having an important role in modifying the overall taste of the sample. It plays a considerably important role in the aroma recombination of substances and can play a role in food processing.

ACS Style

Jicai Bi; Zeyuan Lin; Yang Li; Fusheng Chen; Sixin Liu; Congfa Li. Effects of different cooking methods on volatile flavor compounds of chicken breast. Journal of Food Biochemistry 2021, 45, e13770 .

AMA Style

Jicai Bi, Zeyuan Lin, Yang Li, Fusheng Chen, Sixin Liu, Congfa Li. Effects of different cooking methods on volatile flavor compounds of chicken breast. Journal of Food Biochemistry. 2021; 45 (8):e13770.

Chicago/Turabian Style

Jicai Bi; Zeyuan Lin; Yang Li; Fusheng Chen; Sixin Liu; Congfa Li. 2021. "Effects of different cooking methods on volatile flavor compounds of chicken breast." Journal of Food Biochemistry 45, no. 8: e13770.

Journal article
Published: 25 May 2021 in Foods
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Pitahaya peel is a good source of bioactive polyphenols. However, the bound phenolics and their antioxidant activity remain unclear. The bound phenolics of pitahaya peel from two red-skinned species with red pulp (RP) and white pulp (WP) were released with different methods (acid, base, and composite enzymes hydrolysis). The results revealed that base hydrolysis was the most efficient method for releasing the bound phenolics from RP (11.6 mg GAE/g DW) and WP (10.5 mg GAE/g DW), which was 13.04-fold and 8.18-fold for RP and 75.07-fold and 10.94-fold for WP compared with acid hydrolysis and enzymatic hydrolysis, respectively. A total of 37 phenolic compounds were identified by UPLC-TOF/MS with most chlorogenic acid, caffeic acid, ferulic acid and p-coumaric acid in RP, whereas chlorogenic acid, caffeic acid, ferulic acid, rutin and isoquercitrin were the main compounds in WP. Regardless of the hydrolysis method, the extracts having the highest phenolic content showed the strongest antioxidant activities. The work shows that hydrolysis methods have a significant effect on the release of phenolics, and the contents of major characteristic bound phenolic compounds are related to the ecological type of pitahaya.

ACS Style

Wanpei Tang; Wu Li; Yuzhe Yang; Xue Lin; Lu Wang; Congfa Li; Ruili Yang. Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus). Foods 2021, 10, 1183 .

AMA Style

Wanpei Tang, Wu Li, Yuzhe Yang, Xue Lin, Lu Wang, Congfa Li, Ruili Yang. Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus). Foods. 2021; 10 (6):1183.

Chicago/Turabian Style

Wanpei Tang; Wu Li; Yuzhe Yang; Xue Lin; Lu Wang; Congfa Li; Ruili Yang. 2021. "Phenolic Compounds Profile and Antioxidant Capacity of Pitahaya Fruit Peel from Two Red-Skinned Species (Hylocereus polyrhizus and Hylocereus undatus)." Foods 10, no. 6: 1183.

Original article
Published: 10 February 2021 in Journal of Food Science and Technology
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To investigate the effects of inoculation ratio, concentration, and sequence of selected Metschnikowia agaves P3-3 and commercial Saccharomyces cerevisiae D254 on the volatiles of pineapple wine in mixed fermentation, the growth and fermentation ability of two yeast strains were monitored, and the physicochemical characteristics (including reducing sugar, total acidity, volatile acidity, and ethanol content) and volatile profile of pineapple wines produced by different inoculation strategies were analysed using chemical method and headspace-solid phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GCMS), respectively. Results indicate that although the proliferation of M. agaves P3-3 was repressed by S. cerevisiae D254, changes in inoculation methods influenced yeast–yeast interactions and modulated the physicochemical properties and volatile profile of pineapple wine. Inoculation sequence and concentration of two strains were more important to volatile profile of pineapple wine than inoculation ratio. Simultaneous inoculations with 1 × 107 CFU/mL M. agaves P3-3 and sequential inoculations increased the total acidity level, but their volatile acidity was lower than that with 5 × 106 CFU/mL M. agaves P3-3. Simultaneous inoculations with 5 × 106 CFU/mL M. agaves P3-3 retained more types of variety volatiles. However, the appropriate increase in the inoculation concentration of the cells and sequential inoculation increased the fermentative volatiles, especially ester levels.

ACS Style

Xue Lin; Yanyan Jia; Kaiya Li; Xiaoping Hu; Congfa Li; Sixin Liu. Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentation. Journal of Food Science and Technology 2021, 1 -17.

AMA Style

Xue Lin, Yanyan Jia, Kaiya Li, Xiaoping Hu, Congfa Li, Sixin Liu. Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentation. Journal of Food Science and Technology. 2021; ():1-17.

Chicago/Turabian Style

Xue Lin; Yanyan Jia; Kaiya Li; Xiaoping Hu; Congfa Li; Sixin Liu. 2021. "Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentation." Journal of Food Science and Technology , no. : 1-17.

Journal article
Published: 29 November 2019 in Antioxidants
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Free and bound phenolic fractions from six buckwheat varieties were investigated for their compositions, antioxidant activities, and inhibitory effects on α-glucosidase. The results showed that different buckwheat varieties have significant differences in phenolic/flavonoid contents, and these contents were found in higher quantities in free form than in bound form. HPLC results revealed that rutin, quercetin, and kaempferol-3-O-rutinoside were the most abundant components in free and bound forms, whereas dihydromyricetin was found only in the bound form. Free phenolics showed higher antioxidant activities of DPPH, ABTS+, OH•, and FRAP than those of bound phenolics. Strong inhibitory effects against α-glucosidase by the free/bound phenolic fractions were found in all buckwheat varieties, and free phenolics showed stronger α-glucosidase inhibition than that of the corresponding bound phenolics. More importantly, the main phenolic compounds observed in the buckwheat varieties were subjected to molecular docking analysis to provide insight into their interactions with α-glucosidase. The contributions by individual phenolics to the observed variation was analysed by Pearson correlation coefficient analysis and principal component analysis. The present study provides a comprehensive comparison for the phenolic fractions of buckwheat varieties and identify the main contributors to antioxidant and α-glucosidase inhibitory activity.

ACS Style

Huilan Zhu; Sixin Liu; Linling Yao; Lu Wang; Congfa Li. Free and Bound Phenolics of Buckwheat Varieties: HPLC Characterization, Antioxidant Activity, and Inhibitory Potency towards α-Glucosidase with Molecular Docking Analysis. Antioxidants 2019, 8, 606 .

AMA Style

Huilan Zhu, Sixin Liu, Linling Yao, Lu Wang, Congfa Li. Free and Bound Phenolics of Buckwheat Varieties: HPLC Characterization, Antioxidant Activity, and Inhibitory Potency towards α-Glucosidase with Molecular Docking Analysis. Antioxidants. 2019; 8 (12):606.

Chicago/Turabian Style

Huilan Zhu; Sixin Liu; Linling Yao; Lu Wang; Congfa Li. 2019. "Free and Bound Phenolics of Buckwheat Varieties: HPLC Characterization, Antioxidant Activity, and Inhibitory Potency towards α-Glucosidase with Molecular Docking Analysis." Antioxidants 8, no. 12: 606.

Journal article
Published: 15 April 2019 in Industrial Crops and Products
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Non-extractable/bound phenolics from plant matrices played an increasingly important role in human health benefits, but conventional solvent extraction missed high amounts of bound phenolics. In this study, Rubus idaeus L. leaves (RDLR) and seeds residues (RDSR) free of extractable phenolics were treated by different methods, respectively. The results revealed that acid, alkaline, and enzymatic hydrolysis can all significant improve the releasing of bound phenolics. Moreover, acid hydrolysis was the most efficient method for releasing the bound phenolics from RDLR and RDSR, followed by enzymatic hydrolysis. The quantitative results showed that most of individual phenolic compounds were significantly enhanced from RDLR and RDSR after acid hydrolysis. Especially for ellagic acid, was increased by 156.1-folds for RDLR and 101.8-folds for RDSR compared with methanol extraction. For RDLR or RDSR, regardless of the hydrolysis methods, higher contents of bound phenolics evidently showed the stronger antioxidant activities and inhibitory potency in α-glucosidase. Importantly, a significantly positive correlation existed in between the investigated bio-activities and bound phenolics/flavonoids released from RDLR or RDSR. These results provided comprehensive approaches for treating the residues of agricultural crops or fruit tree leaves enriched in bound phenolics, thereby to enhance their bio-accessibility.

ACS Style

Lu Wang; Xue Lin; Jiachao Zhang; Weimin Zhang; Xiaoping Hu; Wu Li; Congfa Li; Sixin Liu. Extraction methods for the releasing of bound phenolics from Rubus idaeus L. leaves and seeds. Industrial Crops and Products 2019, 135, 1 -9.

AMA Style

Lu Wang, Xue Lin, Jiachao Zhang, Weimin Zhang, Xiaoping Hu, Wu Li, Congfa Li, Sixin Liu. Extraction methods for the releasing of bound phenolics from Rubus idaeus L. leaves and seeds. Industrial Crops and Products. 2019; 135 ():1-9.

Chicago/Turabian Style

Lu Wang; Xue Lin; Jiachao Zhang; Weimin Zhang; Xiaoping Hu; Wu Li; Congfa Li; Sixin Liu. 2019. "Extraction methods for the releasing of bound phenolics from Rubus idaeus L. leaves and seeds." Industrial Crops and Products 135, no. : 1-9.

Research article
Published: 13 December 2018 in ACS Synthetic Biology
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Menaquinone-7 (MK-7), a valuable vitamin K2, plays an important role in the prevention of osteoporosis and cardiovascular calcification. We chose B. subtilis 168 as the chassis for the modular metabolic engineering design to promote the biosynthesis of MK-7. The biosynthetic pathway of MK-7 was categorized into four modules, namely, the MK-7 pathway (Module I), the shikimate (SA) pathway (Module II), the methylerythritol phosphate (MEP) pathway (Module III), and the glycerol metabolism pathway (Module IV). Overexpression of menA (Module I) resulted in 6.6 ± 0.1 mg/L of MK-7 after 120 hours’ fermentation, which was 2.1-fold that of the starting strain BS168NU (3.1 ± 0.2 mg/L). Overexpression of aroA, aroD and aroE (Module II) had a negative effect on the synthesis of MK-7. Simultaneous overexpression of dxs, dxr, yacM and yacN (Module III) enabled the yield of MK-7 to 12.0 ± 0.1 mg/L. Moreover, overexpression of glpD (Module IV) resulted in an increase of the yield of MK-7 to 13.7 ± 0.2 mg/L. Furthermore, deletion of dhbB reduced the consumption of the intermediate metabolite isochorismate, thus promoting the yield of MK-7 to 15.4 ± 0.6 mg/L. Taken together, the final resulting strain MK3-MEP123-Gly2-ΔdhbB with simultaneous overexpression of menA, dxs, dxr, yacM-yacN, glpD and deletion of dhbB enabled the yield of MK-7 to 69.5 ± 2.8 mg/L upon 144 hours’ fermentation in a 2-L baffled flask.

ACS Style

Shaomei Yang; Yingxiu Cao; Liming Sun; Congfa Li; Xue Lin; Zhigang Cai; Guoyin Zhang; Hao Song. Modular Pathway Engineering ofBacillus subtilisTo PromoteDe NovoBiosynthesis of Menaquinone-7. ACS Synthetic Biology 2018, 8, 70 -81.

AMA Style

Shaomei Yang, Yingxiu Cao, Liming Sun, Congfa Li, Xue Lin, Zhigang Cai, Guoyin Zhang, Hao Song. Modular Pathway Engineering ofBacillus subtilisTo PromoteDe NovoBiosynthesis of Menaquinone-7. ACS Synthetic Biology. 2018; 8 (1):70-81.

Chicago/Turabian Style

Shaomei Yang; Yingxiu Cao; Liming Sun; Congfa Li; Xue Lin; Zhigang Cai; Guoyin Zhang; Hao Song. 2018. "Modular Pathway Engineering ofBacillus subtilisTo PromoteDe NovoBiosynthesis of Menaquinone-7." ACS Synthetic Biology 8, no. 1: 70-81.

Article
Published: 30 November 2018 in Food Science and Biotechnology
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The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818, and RV100) on the volatile profile of wax apple (Syzygium samarangense) wine was investigated in this study. Alcohols and esters were the most two abundant groups of identified volatiles in wax apple wines. However, different S. cerevisiae strains possess various capacities in releasing/synthesizing volatiles with varied mRNA levels of genes involved in volatiles metabolism during wax apple wine fermentation. VIC, which yielded the highest total concentration of volatiles and largest number of volatiles with odor activity value (OAV) > 1, could be used as a starter culture to produce wax apple wine characterized with intense aroma. D254 and RV100, which produced the greatest variety of volatiles and scored the highest in global aroma, respectively, could be used to enhance the wine complexity. Four wax apple wines could be differentiated by their main volatile compounds.

ACS Style

Xue Lin; Xiaoping Hu; Wuyang Wu; Sixin Liu; Congfa Li. Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains. Food Science and Biotechnology 2018, 28, 657 -667.

AMA Style

Xue Lin, Xiaoping Hu, Wuyang Wu, Sixin Liu, Congfa Li. Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains. Food Science and Biotechnology. 2018; 28 (3):657-667.

Chicago/Turabian Style

Xue Lin; Xiaoping Hu; Wuyang Wu; Sixin Liu; Congfa Li. 2018. "Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains." Food Science and Biotechnology 28, no. 3: 657-667.

Journal article
Published: 01 October 2018 in International Journal of Systematic and Evolutionary Microbiology
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Phylogenetic analysis was performed on a cellulose-producing strain, designated WE7T, isolated from contaminated coconut milk. The analysis utilized nearly complete 16S rRNA gene sequences, as well as concatenated partial sequences of the housekeeping genes dnaK, groEL and rpoB, and allowed identification of the strain as belonging to the genus Komagataeibacter. DNA-DNA correlation or average nucleotide identity analysis was performed between WE7T and its closest phylogenetic neighbours, and the resulting values were below the species level (<70 % and <95 %), suggesting that the strain represents a novel species in genus Komagataeibacter. Strain WE7T was coupled with Komagataeibacter species more tightly than with Gluconacetobacter species in a 16S rRNA gene sequence phylogenetic tree. Strain WE7T can be differentiated from closely related Komagataeibacter and Gluconacetobacter entanii species by the ability to grow on the carbon sources d-mannitol, sodium d-gluconate and glycerol, the ability to form acid by d-fructose, sucrose, d-mannitol, d-galactose and ethanol, and the ability to grow without acetic acid. The major fatty acid of WE7T is C18 : 1ω9c (52.3 %). The DNA G+C content of WE7T is 63.2 mol%. The name Komagataeibacter cocois sp. nov. is proposed, with the type strain WE7T (=CGMCC 1.15338T=JCM 31140T).

ACS Style

Long-Xiang Liu; Si-Xin Liu; Yan-Mei Wang; Ji-Cai Bi; Hua-Mei Chen; Jian Deng; Cui Zhang; Qi-Song Hu; Cong-Fa Li. Komagataeibacter cocois sp. nov., a novel cellulose-producing strain isolated from coconut milk. International Journal of Systematic and Evolutionary Microbiology 2018, 68, 3125 -3131.

AMA Style

Long-Xiang Liu, Si-Xin Liu, Yan-Mei Wang, Ji-Cai Bi, Hua-Mei Chen, Jian Deng, Cui Zhang, Qi-Song Hu, Cong-Fa Li. Komagataeibacter cocois sp. nov., a novel cellulose-producing strain isolated from coconut milk. International Journal of Systematic and Evolutionary Microbiology. 2018; 68 (10):3125-3131.

Chicago/Turabian Style

Long-Xiang Liu; Si-Xin Liu; Yan-Mei Wang; Ji-Cai Bi; Hua-Mei Chen; Jian Deng; Cui Zhang; Qi-Song Hu; Cong-Fa Li. 2018. "Komagataeibacter cocois sp. nov., a novel cellulose-producing strain isolated from coconut milk." International Journal of Systematic and Evolutionary Microbiology 68, no. 10: 3125-3131.

Original article
Published: 01 August 2018 in Journal of Food Science and Technology
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Yeast strain plays a central role in the formation of aroma and flavour of fruit wine. The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818 and CECA) on volatile compounds of fermented pineapple (Ananas comosus L. Merr.) juice was investigated. Alcohols and esters were the most abundant groups in terms of the amounts of identified volatiles in four pineapple wines, followed by acids and sulphur compounds. Different S. cerevisiae strains possess various capacities to release or synthesize volatiles during pineapple wine fermentation. For global aroma, strain D254 yielded the highest total number and concentration of volatiles and could be used as a starter culture for the making of intense pineapple wine. Strain BV818 produced wine with the highest amounts of volatiles with OAVs > 1 and scored the highest in global aroma. Thus, BV818 might be the appropriate strain that could impart characteristic aromas and enhance wine complexity. The relative content of esters formed by strain VIC was higher than that yielded by the other strains. Strain CECA produced the highest relative contents of alcohols, aldehydes and ketones. However, VIC and CECA were not ideal starter cultures because of their low sense scores. This study provided a foundation for the production of pineapple wine with the desired flavour profile.

ACS Style

Xue Lin; Qingke Wang; Xiaoping Hu; Wuyang Wu; Yexin Zhang; Sixin Liu; Congfa Li. Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine. Journal of Food Science and Technology 2018, 55, 4119 -4130.

AMA Style

Xue Lin, Qingke Wang, Xiaoping Hu, Wuyang Wu, Yexin Zhang, Sixin Liu, Congfa Li. Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine. Journal of Food Science and Technology. 2018; 55 (10):4119-4130.

Chicago/Turabian Style

Xue Lin; Qingke Wang; Xiaoping Hu; Wuyang Wu; Yexin Zhang; Sixin Liu; Congfa Li. 2018. "Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine." Journal of Food Science and Technology 55, no. 10: 4119-4130.

Article
Published: 15 August 2017 in Molecular Nutrition & Food Research
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It is difficult for polysaccharides to be directly absorbed through the intestine, which implies other utilization mechanisms involved in the bioactivity performance of polysaccharide. In this study, the multi-omics approach was applied to investigate the impacts of longan polysaccharide on mouse intestinal microbiome and the interaction between the polysaccharide-derived microbiome and host immune system. According to the result, the longan polysaccharide showed a significant improvement in the typical intestinal immunity index of mice. Meanwhile, at the taxonomy level, the intestinal microbiota from the control group and polysaccharide group were highly distinct in organismal structure. At the functional level, a significant decline in the microbial metabolites of pyruvate, butanoate fructose and mannose in the control group was found. Additionally, a significant increase was observed in the succinic acid and the short-chain fatty acid, including acetic acid, propionic acid and butyric acid, in the polysaccharide group. Furthermore, the multi-omic based network analysis indicated that the intake of longan polysaccharide resulted in the changes of the intestinal microbiota as well as the gut metabolites, which led to the enhancement of host's immune function under the stress conditions. These results indicated the polysaccharide-derived changes in intestinal microbiota were involved in the immunomodulatory activities.

ACS Style

Jiachao Zhang; Guangmei Yang; Yazhou Wen; Sixin Liu; Congfa Li; Ruili Yang; Wu Li. Intestinal microbiota are involved in the immunomodulatory activities of longan polysaccharide. Molecular Nutrition & Food Research 2017, 61, 1 .

AMA Style

Jiachao Zhang, Guangmei Yang, Yazhou Wen, Sixin Liu, Congfa Li, Ruili Yang, Wu Li. Intestinal microbiota are involved in the immunomodulatory activities of longan polysaccharide. Molecular Nutrition & Food Research. 2017; 61 (11):1.

Chicago/Turabian Style

Jiachao Zhang; Guangmei Yang; Yazhou Wen; Sixin Liu; Congfa Li; Ruili Yang; Wu Li. 2017. "Intestinal microbiota are involved in the immunomodulatory activities of longan polysaccharide." Molecular Nutrition & Food Research 61, no. 11: 1.

Journal article
Published: 01 August 2017 in LWT - Food Science and Technology
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ACS Style

Jiachao Zhang; Yichong Yang; Jian Deng; Yanmei Wang; Qisong Hu; Congfa Li; Sixin Liu. Dynamic profile of the microbiota during coconut water pre-fermentation for nata de coco production. LWT - Food Science and Technology 2017, 81, 87 -93.

AMA Style

Jiachao Zhang, Yichong Yang, Jian Deng, Yanmei Wang, Qisong Hu, Congfa Li, Sixin Liu. Dynamic profile of the microbiota during coconut water pre-fermentation for nata de coco production. LWT - Food Science and Technology. 2017; 81 ():87-93.

Chicago/Turabian Style

Jiachao Zhang; Yichong Yang; Jian Deng; Yanmei Wang; Qisong Hu; Congfa Li; Sixin Liu. 2017. "Dynamic profile of the microbiota during coconut water pre-fermentation for nata de coco production." LWT - Food Science and Technology 81, no. : 87-93.

Article
Published: 04 April 2017 in Current Microbiology
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White pepper (Piper nigrum L.), a well-known spice, is the main pepper processing product in Hainan province, China. The solid-state method of fermentation can peel pepper in a highly efficient manner and yield high-quality white pepper. In the present study, we used next-generation sequencing to reveal the dynamic changes in the microbiota during pepper peeling by solid-state fermentation. The results suggested that the inoculated Aspergillus niger was dominant throughout the fermentation stage, with its strains constituting more than 95% of the fungi present; thus, the fungal community structure was relatively stable. The bacterial community structure fluctuated across different fermentation periods; among the bacteria present, Pseudomonas, Tatumella, Pantoea, Acinetobacter, Lactococcus, and Enterobacter accounted for more than 95% of all bacteria. Based on the correlations among the microbial community, we found that Pseudomonas and Acinetobacter were significantly positively related with A. niger, which showed strong synergy with them. In view of the microbial functional gene analysis, we found that these three bacteria and fungi were closely related to the production of pectin esterase (COG4677) and acetyl xylan esterase (COG3458), the key enzymes for pepper peeling. The present research clarifies the solid-state fermentation method of pepper peeling and lays a theoretical foundation to promote the development of the pepper peeling process and the production of high-quality white pepper.

ACS Style

Qisong Hu; Jiachao Zhang; Chuanbiao Xu; Congfa Li; Sixin Liu. The Dynamic Microbiota Profile During Pepper (Piper nigrum L.) Peeling by Solid-State Fermentation. Current Microbiology 2017, 456, 21 -746.

AMA Style

Qisong Hu, Jiachao Zhang, Chuanbiao Xu, Congfa Li, Sixin Liu. The Dynamic Microbiota Profile During Pepper (Piper nigrum L.) Peeling by Solid-State Fermentation. Current Microbiology. 2017; 456 (6):21-746.

Chicago/Turabian Style

Qisong Hu; Jiachao Zhang; Chuanbiao Xu; Congfa Li; Sixin Liu. 2017. "The Dynamic Microbiota Profile During Pepper (Piper nigrum L.) Peeling by Solid-State Fermentation." Current Microbiology 456, no. 6: 21-746.

Research article
Published: 21 October 2016 in PLOS ONE
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Pepper pericarp microbiota plays an important role in the pepper peeling process for the production of white pepper. We collected pepper samples at different peeling time points from Hainan Province, China, and used a metagenomic approach to identify changes in the pericarp microbiota based on functional gene analysis. UniFrac distance-based principal coordinates analysis revealed significant changes in the pericarp microbiota structure during peeling, which were attributed to increases in bacteria from the genera Selenomonas and Prevotella. We identified 28 core operational taxonomic units at each time point, mainly belonging to Selenomonas, Prevotella, Megasphaera, Anaerovibrio, and Clostridium genera. The results were confirmed by quantitative polymerase chain reaction. At the functional level, we observed significant increases in microbial features related to acetyl xylan esterase and pectinesterase for pericarp degradation during peeling. These findings offer a new insight into biodegradation for pepper peeling and will promote the development of the white pepper industry.

ACS Style

Jiachao Zhang; Qisong Hu; Chuanbiao Xu; Sixin Liu; Congfa Li. Key Microbiota Identification Using Functional Gene Analysis during Pepper (Piper nigrum L.) Peeling. PLOS ONE 2016, 11, e0165206 .

AMA Style

Jiachao Zhang, Qisong Hu, Chuanbiao Xu, Sixin Liu, Congfa Li. Key Microbiota Identification Using Functional Gene Analysis during Pepper (Piper nigrum L.) Peeling. PLOS ONE. 2016; 11 (10):e0165206.

Chicago/Turabian Style

Jiachao Zhang; Qisong Hu; Chuanbiao Xu; Sixin Liu; Congfa Li. 2016. "Key Microbiota Identification Using Functional Gene Analysis during Pepper (Piper nigrum L.) Peeling." PLOS ONE 11, no. 10: e0165206.

Journal article
Published: 31 August 2016 in Scientific Reports
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Yucha is a typical traditional fermented food of the Li population in the Hainan province of China, and it is made up of cooked rice and fresh fish. In the present study, metagenomic approach and culture-dependent technology were applied to describe the diversity of microbiota and identify beneficial microbes in the Yucha. At the genus level, Lactobacillus was the most abundant genus (43.82% of the total reads), followed by Lactococcus, Enterococcus, Vibrio, Weissella, Pediococcus, Enterobacter, Salinivibrio, Acinetobacter, Macrococcus, Kluyvera and Clostridium; this result was confirmed by q-PCR. PCoA based on Weighted UniFrac distances showed an apparent clustering pattern for Yucha samples from different locations, and Lactobacillus sakei, Lactobacillus saniviri and Staphylococcus sciuri represented OTUs according to the major identified markers. At the microbial functional level, it was observed that there was an enrichment of metabolic functional features, including amino acid and carbohydrate metabolism, which implied that the microbial metabolism in the Yucha samples tended to be vigorous. Accordingly, we further investigated the correlation between the predominant microbes and metabolic functional features. Thirteen species of Lactobacillus (147 strains) were isolated, and Lactobacillus plantarum (60 isolates) and Lactobacillus pentosus (34 isolates) were isolated from every sample.

ACS Style

Jiachao Zhang; Xiaoru Wang; Dongxue Huo; Wu Li; Xu Chuanbiao; Chuanbiao Xu; Sixin Liu; Congfa Li. Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food. Scientific Reports 2016, 6, 32524 -32524.

AMA Style

Jiachao Zhang, Xiaoru Wang, Dongxue Huo, Wu Li, Xu Chuanbiao, Chuanbiao Xu, Sixin Liu, Congfa Li. Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food. Scientific Reports. 2016; 6 (1):32524-32524.

Chicago/Turabian Style

Jiachao Zhang; Xiaoru Wang; Dongxue Huo; Wu Li; Xu Chuanbiao; Chuanbiao Xu; Sixin Liu; Congfa Li. 2016. "Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food." Scientific Reports 6, no. 1: 32524-32524.

Journal article
Published: 04 June 2016 in World Journal of Microbiology and Biotechnology
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Homoharringtonine (HHT), a natural plant alkaloid derived from Cephalotaxus, has demonstrated to have a broad antitumor activity and efficacy in treating human chronic myeloid leukemia. An alternative source is required to substitute for the slow-growing and scarce Cephalotaxus to meet the increasing demand of the drug market. The objective of this study was to screen HHT-producing endophytic fungi from Cephalotaxus hainanensis Li. By screening 213 fungal isolates obtained from the bark parts of Cephalotaxus hainanensis Li, one isolate was found to be capable of biosynthesizing HHT. The fungus was identified as Alternaria tenuissima by morphological characteristics and internal transcribed spacer (ITS) sequence analysis and was named as CH1307. HHT obtained from CH1307 was analyzed through the HPLC and LC–MS/MS and NMR spectroscopy. The extract of the fermentation broth of CH1307 showed antiproliferative activities against K562 (chronic myelocytic leukemia), NB4 (acute promyelocytic leukemia), and HL-60 (promyelocytic leukemia) human cancer cell lines with IC50 values of 67.25 ± 4.26, 65.02 ± 4.75, and 99.23 ± 4.26 μg/mL, respectively. The findings suggest that HHT-producing endophytic fungus, Alternaria tenuissima CH1307 might provide a promising source for the research and application of HHT.

ACS Style

Xiaoping Hu; Wu Li; Mu Yuan; Congfa Li; Sixin Liu; Chunjie Jiang; Yanchun Wu; Kun Cai; Yan Liu. Homoharringtonine production by endophytic fungus isolated from Cephalotaxus hainanensis Li. World Journal of Microbiology and Biotechnology 2016, 32, 1 -9.

AMA Style

Xiaoping Hu, Wu Li, Mu Yuan, Congfa Li, Sixin Liu, Chunjie Jiang, Yanchun Wu, Kun Cai, Yan Liu. Homoharringtonine production by endophytic fungus isolated from Cephalotaxus hainanensis Li. World Journal of Microbiology and Biotechnology. 2016; 32 (7):1-9.

Chicago/Turabian Style

Xiaoping Hu; Wu Li; Mu Yuan; Congfa Li; Sixin Liu; Chunjie Jiang; Yanchun Wu; Kun Cai; Yan Liu. 2016. "Homoharringtonine production by endophytic fungus isolated from Cephalotaxus hainanensis Li." World Journal of Microbiology and Biotechnology 32, no. 7: 1-9.

Journal article
Published: 01 May 2004 in Chinese Journal of Chromatography
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ACS Style

DeMao Li; Congfa Li; Sixin Liu; Limei Chen. [Chiral separation of 3-phenyllactic acid by capillary electrophoresis]. Chinese Journal of Chromatography 2004, 22, 281 -3.

AMA Style

DeMao Li, Congfa Li, Sixin Liu, Limei Chen. [Chiral separation of 3-phenyllactic acid by capillary electrophoresis]. Chinese Journal of Chromatography. 2004; 22 (3):281-3.

Chicago/Turabian Style

DeMao Li; Congfa Li; Sixin Liu; Limei Chen. 2004. "[Chiral separation of 3-phenyllactic acid by capillary electrophoresis]." Chinese Journal of Chromatography 22, no. 3: 281-3.