Non-human microbiomes, June 6

Today, I am delighted to share my new knowledge on The Ultimate Reader of Dung (TURD), palaeosymbiosis, a scientific journal called “Meat Science”, and that everything tastes better with olive oil and paprika covering.

Insect microbiome

Screen Shot 2014-06-07 at 2.17.11 AMSpotting the differences: probing host/microbiota interactions with a dedicated software tool for the analysis of faecal outputs in Drosophila – Matthew T. Wayland – Journal of Insect Physiology

“To facilitate its use, we present here a free, stand-alone dedicated software tool for the analysis of fly excreta. The Ultimate Reader of Dung (T.U.R.D.) is designed to offer a flexible environment for a wide range of experimental designs, with special attention to automation and high-throughput processing.”

Screen Shot 2014-06-07 at 2.19.09 AMThe gut microbiota of larvae of Rhynchophorus ferrugineus Oliver (Coleoptera: Curculionidae) – Tagliavia M – BMC Microbiology

“The RPW gut microbiota is composed mainly of facultative and obligate anaerobic bacteria with a fermentative metabolism. These bacteria are supposedly responsible for palm tissue fermentation in the tunnels where RPW larvae thrive and might have a key role in the insect nutrition, and other functions that need to be investigated.”

Nematode microbiome

Screen Shot 2014-06-07 at 2.18.06 AMPalaeosymbiosis Revealed by Genomic Fossils of Wolbachia in a Strongyloidean Nematode Georgios Koutsovoulos – PLOS Genetics

“We generated a draft genome sequence for the strongyloidean nematode parasite Dictyocaulus viviparus, the cattle lungworm. In the assembly, we identified nearly 1 Mb of sequence with similarity to Wolbachia. “

Food microbiome

Screen Shot 2014-06-07 at 2.20.26 AMMonitoring of the microbiota profile in nukadoko, a naturally fermented rice bran bed for pickling vegetables – Hiroshi Ono – Journal of Bioscience and Bioengineering

“Nukadoko is a fermented rice bran mash traditionally used for pickling vegetables in Japan. To date, the production of both homemade and commercial nukadoko depends on natural fermentation without using starter cultures. Here, we monitored chemical and microbiological changes in the initial batch fermentation of nukadoko. “

Food MicrobiologyExploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation – Luana Nionelli – Food Microbiology

“Type I sourdoughs were prepared through back slopping procedure, and the lactic acid bacteria were typed and identified. Lactobacillus plantarum and Leuconostoc mesenteroides were the predominant species.”

Screen Shot 2014-06-07 at 2.22.09 AMrRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation – Paola Dolci – International Journal of Food Microbiology

“The aim of the present paper was to investigate the bacterial dynamics during Fontina PDO cheese manufacturing and ripening, in relation to the different lactation stages, in order to evaluate a possible correlation between microbiota and phase of lactation. “

Screen Shot 2014-06-07 at 2.27.04 AMAntifungal activity and identification of Lactobacilli, isolated from traditional dairy product “katak” – Rositsa Tropcheva – Anaerobe

“In the present study, four active strains were isolated from traditional fermented curd/yogurt-like product “katak”, produced in Bulgaria from centuries. The new isolates KR3, KR4, KR51 and KR53 were identified by API 50 CH biochemical test and different molecular methods (species-specific PCR, RAPD-PCR and 16S rDNA sequence analysis) as Lactobacillus brevis.”

Screen Shot 2014-06-07 at 2.26.05 AMMicrobiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering – Sanâa Cherroud – Meat Science

“Molecular analysis proves that staphylococci, especially S. xylosus and S. equorum, were characterized as the most common naturally occurring microbiota. The best manufacturing process would be obtained with a longer salting time and the addition of the olive oil and paprika covering.”

Environmental microbiome

Screen Shot 2014-06-07 at 2.00.39 AMEffects of early-life exposure to allergens and bacteria on recurrent wheeze and atopy in urban children – Susan V. Lynch – The Journal of Allergy and Clinical Immunology

“….first-year exposure to cockroach, mouse, and cat allergens was negatively associated with recurrent wheeze…. House dust microbiome composition is associated with clinical outcomes. 

[hr]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s