-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
- Cosmetic Ingredient
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
| Original title: Food Res. Int. │Researcher Sun Zhihong, Inner Mongolia Agricultural University: Genomics differences of Lactococcus lactis subsp. lactis in naturally fermented dairy products Lactococcus lactis subsp. lactis is commonly found in naturally fermented dairy products , this subspecies has high economic value due to its wide application in the dairy industry . However, the genetic background and evolutionary history of Lactococcus lactis are still poorly understood, and analysis of its genetic background and functional genome will be able to provide a genetic basis for its application . Liu Wenjun, Li Weicheng, Sun Zhihong*, etc. analyzed the whole genomes of 227 novel Lactococcus lactis subsp. lactis isolated from natural fermented dairy products, and studied from the perspective of population genetics Genetic history of these subspecies . According to phylogeny, all strains were divided into 4 groups, which may have descended from only a few wild ancestors, through 3 differentiation events, leading to genetic and phenotypic differentiation . Functional genomic analysis found that differentiation events led to strong lineage-specific selection of genes for carbohydrate utilization and lactate production, and that the timing of differentiation coincided with the large-scale migration of nomadic peoples due to climate change and falling average annual temperatures, suggesting that these dramatic Environmental change may be an evolutionary driver of the aforementioned differentiation . The results of genome-wide association analysis showed that the single nucleic acid polymorphism loci associated with pepF and CoiA genes were significantly associated with fermentation speed. On this basis, a model for rapid screening of potential starter strains was established . The findings reveal the evolutionary history and genomic diversity of Lactococcus lactis subsp. lactis, derived from naturally fermented dairy products, and provide new insights for screening strains with superior properties . The article "Genomics divergence of Lactococcus lactis subsp. lactis isolated from naturally fermented dairy products" was published online in Food Research International in March 2022 . 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 . 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: Food Res.
Int.
│Researcher Sun Zhihong, Inner Mongolia Agricultural University: Genomics differences
of Lactococcus lactis subsp.
lactis in naturally fermented dairy products Lactococcus lactis subsp.
lactis is commonly found in naturally fermented dairy products , this subspecies has high economic value due to its wide application in the dairy industry
.
However, the genetic background and evolutionary history of Lactococcus lactis are still poorly understood, and analysis of its genetic background and functional genome will be able to provide a genetic basis for its application
.
Liu Wenjun, Li Weicheng, Sun Zhihong*, etc.
analyzed the whole genomes of 227 novel Lactococcus lactis subsp.
lactis isolated from natural fermented dairy products, and studied from the perspective of population genetics Genetic history of these subspecies
.
According to phylogeny, all strains were divided into 4 groups, which may have descended from only a few wild ancestors, through 3 differentiation events, leading to genetic and phenotypic differentiation
.
Functional genomic analysis found that differentiation events led to strong lineage-specific selection of genes for carbohydrate utilization and lactate production, and that the timing of differentiation coincided with the large-scale migration of nomadic peoples due to climate change and falling average annual temperatures, suggesting that these dramatic Environmental change may be an evolutionary driver of the aforementioned differentiation
.
.
Functional genomic analysis found that differentiation events led to strong lineage-specific selection of genes for carbohydrate utilization and lactate production, and that the timing of differentiation coincided with the large-scale migration of nomadic peoples due to climate change and falling average annual temperatures, suggesting that these dramatic Environmental change may be an evolutionary driver of the aforementioned differentiation
.
The results of genome-wide association analysis showed that the single nucleic acid polymorphism loci associated with pepF and CoiA genes were significantly associated with fermentation speed.
On this basis, a model for rapid screening of potential starter strains was established
.
On this basis, a model for rapid screening of potential starter strains was established
.
The findings reveal the evolutionary history and genomic diversity of Lactococcus lactis subsp.
lactis, derived from naturally fermented dairy products, and provide new insights for screening strains with superior properties
.
The article "Genomics divergence of Lactococcus lactis subsp.
lactis isolated from naturally fermented dairy products" was published online in Food Research International in March 2022
.
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
.
.
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
.
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: Food Res.
Int.
│Researcher Sun Zhihong, Inner Mongolia Agricultural University: Genomics differences
of Lactococcus lactis subsp.
lactis in naturally fermented dairy products Lactococcus lactis subsp.
lactis is commonly found in naturally fermented dairy products , this subspecies has high economic value due to its wide application in the dairy industry
.
However, the genetic background and evolutionary history of Lactococcus lactis are still poorly understood, and analysis of its genetic background and functional genome will be able to provide a genetic basis for its application
.
Liu Wenjun, Li Weicheng, Sun Zhihong*, etc.
analyzed the whole genomes of 227 novel Lactococcus lactis subsp.
lactis isolated from natural fermented dairy products, and studied from the perspective of population genetics Genetic history of these subspecies
.
According to phylogeny, all strains were divided into 4 groups, which may have descended from only a few wild ancestors, through 3 differentiation events, leading to genetic and phenotypic differentiation
.
Functional genomic analysis found that differentiation events led to strong lineage-specific selection of genes for carbohydrate utilization and lactate production, and that the timing of differentiation coincided with the large-scale migration of nomadic peoples due to climate change and falling average annual temperatures, suggesting that these dramatic Environmental change may be an evolutionary driver of the aforementioned differentiation
.
.
Functional genomic analysis found that differentiation events led to strong lineage-specific selection of genes for carbohydrate utilization and lactate production, and that the timing of differentiation coincided with the large-scale migration of nomadic peoples due to climate change and falling average annual temperatures, suggesting that these dramatic Environmental change may be an evolutionary driver of the aforementioned differentiation
.
The results of genome-wide association analysis showed that the single nucleic acid polymorphism loci associated with pepF and CoiA genes were significantly associated with fermentation speed.
On this basis, a model for rapid screening of potential starter strains was established
.
On this basis, a model for rapid screening of potential starter strains was established
.
The findings reveal the evolutionary history and genomic diversity of Lactococcus lactis subsp.
lactis, derived from naturally fermented dairy products, and provide new insights for screening strains with superior properties
.
The article "Genomics divergence of Lactococcus lactis subsp.
lactis isolated from naturally fermented dairy products" was published online in Food Research International in March 2022
.
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
.
.
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
.
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: Food Res.
Int.
│Researcher Sun Zhihong, Inner Mongolia Agricultural University: Genomics differences
of Lactococcus lactis subsp.
lactis in naturally fermented dairy products Lactococcus lactis subsp.
lactis is commonly found in naturally fermented dairy products , this subspecies has high economic value due to its wide application in the dairy industry
.
However, the genetic background and evolutionary history of Lactococcus lactis are still poorly understood, and analysis of its genetic background and functional genome will be able to provide a genetic basis for its application
.
Liu Wenjun, Li Weicheng, Sun Zhihong*, etc.
analyzed the whole genomes of 227 novel Lactococcus lactis subsp.
lactis isolated from natural fermented dairy products, and studied from the perspective of population genetics Genetic history of these subspecies
.
Lactococcus lactis subsp.
lactis
According to phylogeny, all strains were divided into 4 groups, which may have descended from only a few wild ancestors, through 3 differentiation events, leading to genetic and phenotypic differentiation
.
Functional genomic analysis found that differentiation events led to strong lineage-specific selection of genes for carbohydrate utilization and lactate production, and that the timing of differentiation coincided with the large-scale migration of nomadic peoples due to climate change and falling average annual temperatures, suggesting that these dramatic Environmental change may be an evolutionary driver of the aforementioned differentiation
.
According to phylogeny, all strains were divided into 4 groups, which may have descended from only a few wild ancestors, through 3 differentiation events, leading to genetic and phenotypic differentiation .
Functional genomic analysis found that differentiation events led to strong lineage-specific selection of genes for carbohydrate utilization and lactate production, and that the timing of differentiation coincided with the large-scale migration of nomadic peoples due to climate change and falling average annual temperatures, suggesting that these dramatic Environmental change may be an evolutionary driver of the aforementioned differentiation
.
.
Functional genomic analysis found that differentiation events led to strong lineage-specific selection of genes for carbohydrate utilization and lactate production, and that the timing of differentiation coincided with the large-scale migration of nomadic peoples due to climate change and falling average annual temperatures, suggesting that these dramatic Environmental change may be an evolutionary driver of the aforementioned differentiation
.
The results of genome-wide association analysis showed that the single nucleic acid polymorphism loci associated with pepF and CoiA genes were significantly associated with fermentation speed.
On this basis, a model for rapid screening of potential starter strains was established
.
The results of genome-wide association analysis showed that the single nucleic acid polymorphism loci associated with pepF and CoiA genes were significantly associated with fermentation speed. On this basis, a model for rapid screening of potential starter strains was established
.
On this basis, a model for rapid screening of potential starter strains was established
.
The findings reveal the evolutionary history and genomic diversity of Lactococcus lactis subsp.
lactis, derived from naturally fermented dairy products, and provide new insights for screening strains with superior properties
.
The article "Genomics divergence of Lactococcus lactis subsp.
lactis isolated from naturally fermented dairy products" was published online in Food Research International in March 2022
.
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
.
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
.
.
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
.
