Strain-level multi-omics analysis reveals differences in cheese across regions

Original title: LWT│Researcher Sun Zhihong of Inner Mongolia Agricultural University: Multi-omics analysis at the strain level reveals differences in cheese in different regions Yang Chengcong, You Lijun, Sun Zhihong*, et al. used deep metagenomic sequencing and liquid chromatography-mass spectrometry to analyze the microbiome and metabolome of 4 Chinese cheeses and 4 European cheeses . The results showed that the microbiome and metabolome differed greatly between different cheese samples from different regions, but samples from the same region had higher similarity . Deep metagenomic sequencing identified 4 new species belonging to the genera Salinicoccus , Kocuria and Glutamicibacter , for their carbohydrate activity zymograms and secondary metabolites Cluster-encoding genes were analyzed, and the results showed that these new species were involved in the development of cheese flavor . The main differential metabolites between Chinese cheese and European cheese are amino acids and volatile substances . Significant correlations ( r>0. 6, P<0. 05 ) were found between individual cheese-associated bacterial taxa (especially lactic acid bacteria) and metabolites , suggesting that these bacterial taxa and metabolites collectively affect the flavor of cheese . 　　Phages play an important role in shaping the formation of the cheese microbiota, thereby affecting the cheese's flavor quality . The cheese microbiota contains a higher proportion of bacteriophages (26. 06%), which provides evidence for phage infection/genome integration and horizontal gene transfer from phages to bacteria, which also modulate the cheese microbiota, thereby improving the cheese product’s performance. Flavor quality . 　　The article "Strain-level multiomics analysis reveals significant variation in cheeses from different regions" was published in "LWT-Food Science and Technology" in November 2021 . Researcher Sun Zhihong, editorial board member of Dairy Science and Technology, is the corresponding author of this article . Expert introduction 　　Sun Zhihong, researcher and doctoral supervisor of the School of Food Science and Engineering, Inner Mongolia Agricultural University, winner of the National Excellent Youth Award . He has published more than 51 high-level academic papers in journals such as Nat. Commun. , ISME J. , NPJ Biofilms Microbiomes, Bioresource Technol. and Microbiol. Spectr. on the biodiversity and functional genome of lactic acid bacteria, and 2 papers in the top 1% of ESI. He has 19 authorized invention patents, won the first prize of the Ministry of Education Technology Invention Award, the first prize of Inner Mongolia Autonomous Region Science and Technology Progress Award, and the second prize of Inner Mongolia Autonomous Region Natural Science Award . He has guided graduate students and undergraduates to participate in the Challenge Cup competition for college students many times, and won the bronze medal of the 2018 "Creating Youth" National College Students Entrepreneurship Competition, and the third prize of the 12th "Challenge Cup" Inner Mongolia Autonomous Region College Students Extracurricular Academic Science and Technology Works Competition in 2021 . Translator: Liu Dan, Editor in charge: Liu Li   Disclaimer: This article only represents the author's personal opinion and has nothing to do with China Probiotics Network . Its originality and the text and content stated in the text have not been verified by this site, and this site does not make any guarantee or commitment to the authenticity, completeness and timeliness of this text and all or part of its content and text. Readers are only for reference and please Verify the relevant content yourself .   Copyright Notice 1. Some articles reproduced on this site are not original, and their copyright and responsibility belong to the original author . 2. All reprinted articles, links and pictures on this website are for the purpose of conveying more information, and the source and author are clearly indicated. Media or individuals who do not wish to be reprinted can contact us for infringing information that can provide sufficient evidence. , bio149 will be deleted within 12 hours after confirmation . 3. Users are welcome to submit original articles to 86371366@qq. com, which will be published on the homepage after review, and the copyright and responsibility of the articles belong to the sender .

Original title: LWT│Researcher Sun Zhihong of Inner Mongolia Agricultural University: Multi-omics analysis at the strain level reveals differences in cheese in different regions

　　Yang Chengcong, You Lijun, Sun Zhihong*, et al.
used deep metagenomic sequencing and liquid chromatography-mass spectrometry to analyze the microbiome and metabolome of 4 Chinese cheeses and 4 European cheeses
.



　　The results showed that the microbiome and metabolome differed greatly between different cheese samples from different regions, but samples from the same region had higher similarity
.
Deep metagenomic sequencing identified 4 new species belonging to the genera Salinicoccus , Kocuria and Glutamicibacter , for their carbohydrate activity zymograms and secondary metabolites Cluster-encoding genes were analyzed, and the results showed that these new species were involved in the development of cheese flavor
.


　　The main differential metabolites between Chinese cheese and European cheese are amino acids and volatile substances
.
Significant correlations ( r>0.
6, P<0.
05 ) were found between individual cheese-associated bacterial taxa (especially lactic acid bacteria) and metabolites , suggesting that these bacterial taxa and metabolites collectively affect the flavor of cheese
.


　　Phages play an important role in shaping the formation of the cheese microbiota, thereby affecting the cheese's flavor quality
.
The cheese microbiota contains a higher proportion of bacteriophages (26.
06%), which provides evidence for phage infection/genome integration and horizontal gene transfer from phages to bacteria, which also modulate the cheese microbiota, thereby improving the cheese product’s performance.
Flavor quality
.


　　The article "Strain-level multiomics analysis reveals significant variation in cheeses from different regions" was published in "LWT-Food Science and Technology" in November 2021
.
Researcher Sun Zhihong, editorial board member of Dairy Science and Technology, is the corresponding author of this article
.


Expert introduction



　　Sun Zhihong, researcher and doctoral supervisor of the School of Food Science and Engineering, Inner Mongolia Agricultural University, winner of the National Excellent Youth Award
.
He has published more than 51 high-level academic papers in journals such as Nat.
Commun.
, ISME J.
, NPJ Biofilms Microbiomes, Bioresource Technol.
and Microbiol.
Spectr.
on the biodiversity and functional genome of lactic acid bacteria, and 2 papers in the top 1% of ESI.
He has 19 authorized invention patents, won the first prize of the Ministry of Education Technology Invention Award, the first prize of Inner Mongolia Autonomous Region Science and Technology Progress Award, and the second prize of Inner Mongolia Autonomous Region Natural Science Award
.
He has guided graduate students and undergraduates to participate in the Challenge Cup competition for college students many times, and won the bronze medal of the 2018 "Creating Youth" National College Students Entrepreneurship Competition, and the third prize of the 12th "Challenge Cup" Inner Mongolia Autonomous Region College Students Extracurricular Academic Science and Technology Works Competition in 2021
.


Translator: Liu Dan, Editor in charge: Liu Li

---

Original title: LWT│Researcher Sun Zhihong of Inner Mongolia Agricultural University: Multi-omics analysis at the strain level reveals differences in cheese in different regions

　　Yang Chengcong, You Lijun, Sun Zhihong*, et al.
used deep metagenomic sequencing and liquid chromatography-mass spectrometry to analyze the microbiome and metabolome of 4 Chinese cheeses and 4 European cheeses
.



　　The results showed that the microbiome and metabolome differed greatly between different cheese samples from different regions, but samples from the same region had higher similarity
.
Deep metagenomic sequencing identified 4 new species belonging to the genera Salinicoccus , Kocuria and Glutamicibacter , for their carbohydrate activity zymograms and secondary metabolites Cluster-encoding genes were analyzed, and the results showed that these new species were involved in the development of cheese flavor
.


　　The main differential metabolites between Chinese cheese and European cheese are amino acids and volatile substances
.
Significant correlations ( r>0.
6, P<0.
05 ) were found between individual cheese-associated bacterial taxa (especially lactic acid bacteria) and metabolites , suggesting that these bacterial taxa and metabolites collectively affect the flavor of cheese
.


　　Phages play an important role in shaping the formation of the cheese microbiota, thereby affecting the cheese's flavor quality
.
The cheese microbiota contains a higher proportion of bacteriophages (26.
06%), which provides evidence for phage infection/genome integration and horizontal gene transfer from phages to bacteria, which also modulate the cheese microbiota, thereby improving the cheese product’s performance.
Flavor quality
.


　　The article "Strain-level multiomics analysis reveals significant variation in cheeses from different regions" was published in "LWT-Food Science and Technology" in November 2021
.
Researcher Sun Zhihong, editorial board member of Dairy Science and Technology, is the corresponding author of this article
.


Expert introduction



　　Sun Zhihong, researcher and doctoral supervisor of the School of Food Science and Engineering, Inner Mongolia Agricultural University, winner of the National Excellent Youth Award
.
He has published more than 51 high-level academic papers in journals such as Nat.
Commun.
, ISME J.
, NPJ Biofilms Microbiomes, Bioresource Technol.
and Microbiol.
Spectr.
on the biodiversity and functional genome of lactic acid bacteria, and 2 papers in the top 1% of ESI.
He has 19 authorized invention patents, won the first prize of the Ministry of Education Technology Invention Award, the first prize of Inner Mongolia Autonomous Region Science and Technology Progress Award, and the second prize of Inner Mongolia Autonomous Region Natural Science Award
.
He has guided graduate students and undergraduates to participate in the Challenge Cup competition for college students many times, and won the bronze medal of the 2018 "Creating Youth" National College Students Entrepreneurship Competition, and the third prize of the 12th "Challenge Cup" Inner Mongolia Autonomous Region College Students Extracurricular Academic Science and Technology Works Competition in 2021
.


Translator: Liu Dan, Editor in charge: Liu Li

---

Original title: LWT│Researcher Sun Zhihong of Inner Mongolia Agricultural University: Multi-omics analysis at the strain level reveals differences in cheese in different regions

　　Yang Chengcong, You Lijun, Sun Zhihong*, et al.
used deep metagenomic sequencing and liquid chromatography-mass spectrometry to analyze the microbiome and metabolome of 4 Chinese cheeses and 4 European cheeses
.
Original title: LWT│Researcher Sun Zhihong of Inner Mongolia Agricultural University: Multi-omics analysis at the strain level reveals differences in cheese in different regions
　　The results showed that the microbiome and metabolome differed greatly between different cheese samples from different regions, but samples from the same region had higher similarity
.
Deep metagenomic sequencing identified 4 new species belonging to the genera Salinicoccus , Kocuria and Glutamicibacter , for their carbohydrate activity zymograms and secondary metabolites Cluster-encoding genes were analyzed, and the results showed that these new species were involved in the development of cheese flavor
.


　　The main differential metabolites between Chinese cheese and European cheese are amino acids and volatile substances
.
Significant correlations ( r>0.
6, P<0.
05 ) were found between individual cheese-associated bacterial taxa (especially lactic acid bacteria) and metabolites , suggesting that these bacterial taxa and metabolites collectively affect the flavor of cheese
.


　　Phages play an important role in shaping the formation of the cheese microbiota, thereby affecting the cheese's flavor quality
.
The cheese microbiota contains a higher proportion of bacteriophages (26.
06%), which provides evidence for phage infection/genome integration and horizontal gene transfer from phages to bacteria, which also modulate the cheese microbiota, thereby improving the cheese product’s performance.
Flavor quality
.


　　The article "Strain-level multiomics analysis reveals significant variation in cheeses from different regions" was published in "LWT-Food Science and Technology" in November 2021
.
Researcher Sun Zhihong, editorial board member of Dairy Science and Technology, is the corresponding author of this article
.


Expert introduction Salinicoccus Kocuria Glutamicibacter r>0.
6, P<0.
05

　　Sun Zhihong, researcher and doctoral supervisor of the School of Food Science and Engineering, Inner Mongolia Agricultural University, winner of the National Excellent Youth Award
.
He has published more than 51 high-level academic papers in journals such as Nat.
Commun.
, ISME J.
, NPJ Biofilms Microbiomes, Bioresource Technol.
and Microbiol.
Spectr.
on the biodiversity and functional genome of lactic acid bacteria, and 2 papers in the top 1% of ESI.
He has 19 authorized invention patents, won the first prize of the Ministry of Education Technology Invention Award, the first prize of Inner Mongolia Autonomous Region Science and Technology Progress Award, and the second prize of Inner Mongolia Autonomous Region Natural Science Award
.
He has guided graduate students and undergraduates to participate in the Challenge Cup competition for college students many times, and won the bronze medal of the 2018 "Creating Youth" National College Students Entrepreneurship Competition, and the third prize of the 12th "Challenge Cup" Inner Mongolia Autonomous Region College Students Extracurricular Academic Science and Technology Works Competition in 2021
.


Translator: Liu Dan, Editor in charge: Liu Li

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