Much attention is placed on organohalide-respiring bacteria (OHRB), such as Dehalococcoides, during the design and performance monitoring of chlorinated solvent bioremediation systems. However, many OHRB cannot function effectively without the support of a diverse group of other microbial community members (MCMs), who play key roles fermenting organic matter into more readily useable electron donors, producing corrinoids such as vitamin B12, or facilitating other important metabolic processes or biochemical reactions. While it is known that certain MCMs support dechlorination, a metric considering their contribution to bioremediation performance has yet to be proposed. Advances in molecular biology tools offer an opportunity to better understand the presence and activity of specific microbes, and their relation to bioremediation performance. In this paper, we test the hypothesis that a specific microbial consortium identified within 16S ribosomal ribonucleic acid (rRNA) gene next generation sequencing (NGS) data can be predictive of contaminant degradation rates. Field-based data from multiple contaminated sites indicate that increasing relative abundance of specific MCMs correlates with increasing first-order degradation rates. Based on these results, we present a framework for computing a simplified metric using NGS data, the Microbial Community Structure Index, to evaluate the adequacy of the microbial ecosystem during assessment of bioremediation performance.

The present study aimed to investigate the effects of the initial microbiota on microbial succession and metabolite transition during eggplant fermentation. Samples of traditional Japanese eggplant pickles, shibazuke, which were spontaneously fermented by plant-associated microbiota, were used for the analysis. Microbiota analysis indicated two successional patterns: early dominance of lactic acid bacteria superseded by aerobic bacteria and early dominance of lactic acid bacteria maintained to the end of the production process. Next, shibazuke production was modeled using filter-sterilized eggplant juice, fermenting the average composition of the initial shibazuke microbiota, which was artificially constructed from six major species identified during shibazuke production. In contrast to shibazuke production, all batches of eggplant juice fermentation showed almost identical microbial succession and complete dominance of Lactiplantibacillus plantarum in the final microbiota. These findings revealed the fate of initial microbiota under shibazuke production conditions: the early dominance of lactic acid bacteria that was maintained throughout, with L. plantarum ultimately predominating the microbiota. Furthermore, a comparison of the results between shibazuke production and eggplant juice fermentation suggested that L. plantarum is involved in the production of lactic acid, alanine, and glutamic acid during eggplant fermentation regardless of the final microbiota.
OBJECTIVE: The findings shown in this study provide insight into the microbial succession during spontaneous pickle fermentation and the role of Lactiplantibacillus plantarum in eggplant pickle production. Moreover, the novel method of using filter-sterilized vegetable juice with an artificial microbiota to emulate spontaneous fermentation can be applied to other spontaneously fermented products. This approach allows for the evaluation of the effect of specific initial microbiota in the absence of plant-associated bacteria from raw materials potentially promoting a greater understanding of microbial behavior in complex microbial ecosystems during vegetable fermentation.

Staka is a traditional Greek sour cream made mostly from spontaneously fermented sheep milk or a mixture of sheep and goat milk. At the industrial scale, cream separators and starter cultures may also be used. Staka is sometimes cooked with flour to absorb most of the fat. In this study, we employed culture-based techniques, amplicon sequencing, and shotgun metagenomics to analyze the Staka microbiome for the first time. The samples were dominated by Lactococcus or Leuconostoc spp. Most other bacteria were lactic acid bacteria (LAB) from the Streptococcus and Enterococcus genera or Gram-negative bacteria from the Buttiauxella, Pseudomonas, Enterobacter, Escherichia-Shigella, and Hafnia genera. Debaryomyces, Kluyveromyces, or Alternaria were the most prevalent genera in the samples, followed by other yeasts and molds like Saccharomyces, Penicillium, Aspergillus, Stemphylium, Coniospotium, or Cladosporium spp. Shotgun metagenomics allowed the species-level identification of Lactococcus lactis, Lactococcus raffinolactis, Streptococcus thermophilus, Streptococcus gallolyticus, Escherichia coli, Hafnia alvei, Streptococcus parauberis, and Enterococcus durans. Binning of assembled shotgun reads followed by recruitment plot analysis of single reads could determine near-complete metagenome assembled genomes (MAGs). Culture-dependent and culture-independent analyses were in overall agreement with some distinct differences. For example, lactococci could not be isolated, presumably because they had entered a viable but not culturable (VBNC) state or because they were dead. Finally, several LAB, Hafnia paralvei, and Pseudomonas spp. isolates exhibited antimicrobial activities against oral or other pathogenic streptococci, and certain spoilage and pathogenic bacteria establishing their potential role in food bio-protection or new biomedical applications. Our study may pave the way for additional studies concerning artisanal sour creams to better understand the factors affecting their production and the quality.

Environmental pollution is a growing concern, particularly the impact of sewage treatment gas on the atmosphere\'s greenhouse effect. Efficient sewage resource recycling is crucial to achieving carbon neutrality. The bacteria-algae symbiotic sewage treatment system combines wastewater treatment, carbon dioxide fixation, and biomass energy recovery to achieve the goal of carbon neutrality, environmental protection, and the transformation of high-value added products. This paper presents the construction of a sequencing batch photobiological reaction system that utilizes a microbial-algae symbiotic relationship. The system was used to analyze the degradation effects of sCOD, TN, AN, and TP in anaerobic digestion wastewater by varying the microbial-algae ratios. Additionally, changes in the microbial community were analyzed to explore the system\'s potential for reducing carbon emissions. The study\'s findings indicate that: 1)When the ratio of bacteria to algae was 2:3, the removal rates of TN, AN, sCOD, and TP were 81.38%, 94.28%, 75.33%, and 96.56%. 2)Changing the ratio of bacteria to algae would affect the bacterial concentration in the mixed system, but not the bacterial community structure. The results indicate that a ratio of 2:3 enhances the removal of pollutants by bacteria and algae symbionts.3) Under the context of carbon neutralization, this paper investigates the reduction of carbon emissions in ADE treated by bacteria-algae symbiosis at the optimal bacteria to algae ratio. The experimental process can reduce 177.03 mg CO2 compared to complete nutrient consumption treatment, which is equivalent to a reduction of 355.08 g CO2 per 1 m3 of ADE. For full anaerobic treatment, this experimental process can reduce 228.35 mg of CO2 equivalent CH4, which translates to a reduction of 456.71 g of CO2 equivalent CH4 per 1 m3 of ADE.

Background Dental caries is the most common bacterial disease of calcified tissues of teeth. Cariogenic biofilms formed on the tooth surface secrete organic acids and thus result in demineralization. Delving into the depth of biofilms is crucial to understand the pathogenic mechanisms and design improved therapeutic approaches. The aim of the study is to analyze the spatial and biochemical characteristics of cariogenic biofilms. Materials and methods Pulp tissue samples sourced from freshly extracted third molars were incubated with oral cariogenic bacteria namely Streptococcus mutans, Staphylococcus aureus, Escherichia coli, Entamoeba faecalis, and Candida albicans to form the biofilm. Spatial assessment of biofilms was done under FESEM (field emission scanning electron microscope, JSM-IT800, JEOL, Tokyo, Japan). FTIR (Fourier transform infrared spectroscopy, Alpha II, Bruker, Germany) spectra were assessed for chemical molecular interactions in 24- and 48-hour time periods.  Results Morphological assessment with FESEM revealed rapid growth and aggregation within a short time period. FTIR spectra to analyze chemical constituents of biofilm presented with varied peaks of water, amide A, amide I, water, lipids, and phospholipids. Conclusion Further validation with more advanced imaging for an extended time period is vital to derive better conclusive evidence.

The gut microbiota, a complex and dynamic microbial ecosystem, plays a crucial role in regulating the intestinal barrier. Polysaccharide foraging is specifically dedicated to establishing and maintaining microbial communities, contributing to the shaping of the intestinal ecosystem and ultimately enhancing the integrity of the intestinal barrier. The utilization and regulation of individual polysaccharides often rely on distinct gut-colonizing bacteria. The products of their metabolism not only benefit the formation of the ecosystem but also facilitate cross-feeding partnerships. In this review, we elucidate the mechanisms by which specific bacteria degrade polysaccharides, and how polysaccharide metabolism shapes the microbial ecosystem through cross-feeding. Furthermore, we explore how selectively promoting microbial ecosystems and their metabolites contributes to improvements in the integrity of the intestinal barrier.

The microbial fuel cell (MFC) is a promising bio-electrochemical technology that enables simultaneous electricity generation and effluent purification. Harnessing solar energy to provide sustainable power for MFC operation holds great potential. In this study, a semiartificial photosynthetic self-circulating MFC ecosystem is successfully established through the collaboration of electrogenic microorganisms and photosynthetic algae. The ecosystem can operate continuously without carbon sources and produces a voltage of 150 mV under irradiation. The irradiation doubles the maximum power density of the ecosystem, reaching 8.07 W/m2 compared to dark conditions. The results of cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) suggest a higher diffusion capacity or faster electron replenishment ability within the ecosystem. Furthermore, the capacity of ecosystem for removing chromium (Cr(VI)) has been investigated comprehensively. Under irradiation, the ecosystem demonstrates a 2.25-fold increase in Cr(VI) removal rate compared to dark conditions. Finally, the results of 16S rRNA amplicon sequencing indicates an increase in the relative abundance of strict and facultative aerobic electroactive bacteria in the ecosystem, including Citrobacter (21 %), Bacillus (15 %) and Enterococcus (6 %). The ecosystem offers a novel, self-sustaining approach to address the challenges of energy recovery and environmental pollution.

OBJECTIVE: Primary choledocholithiasis is a common digestive disease with high morbidity and relapse. However, the compositions and functions of the bile microbial ecosystem and the pathogenesis of microfloral regulation of host metabolism resulting in stone formation are poorly understood.
METHODS: Biliary samples collected from patients with acute cholangitis induced by benign biliary stricture (nonlithiasis group, n = 17) and primary choledocholithiasis (lithiasis group, n = 33) were subjected to multiomics analyses. Furthermore, clinicopathological features collected over a 24-month follow-up period were examined to evaluate the predictive value of candidate microbes.
RESULTS: Five alpha diversity indices of the bile microbiome were significantly decreased in the lithiasis group. Furthermore, we identified 49 differential bile flora between the two groups, and the relative abundances of 6 bacteria, Actinobacteria, Actinobacteriota, Staphylococcales, Micrococcales, Altererythrobacter and Carnobacteriaceae, were associated with primary choledocholithiasis relapse conditions. Multiomics analyses showed that specific changes in disease-related bacterial taxa were closely related to metabolite variation (low-molecular weight carboxylic acids, sterol liquid and acylcarnitine), which might reflect disease prognosis. According to microbiomic and metabolomic pathway analyses, we revealed that bacterial infections, microbiota-derived amino acid metabolites and secondary bile acid-related pathways were significantly enriched in the stone-formation group, suggesting a novel host-microbial metabolic mechanism of primary choledocholithiasis.
CONCLUSIONS: Our study first indicates bile host-microbial dysbiosis modulates the abnormal accumulation of metabolites might further disrupt calcium homeostasis and generate insoluble saponification. Additionally, we determined the predictive value of Actinomycetes phylum reduction for recurrence in primary common bile duct stone patients.

Under natural conditions, a complex and dynamic microbial ecosystem exists on the grape epidermis, which plays an important role in safeguarding grape health and facilitating the conversion of grapes into wine. However, current viticulture and vinification are flooded with excessive chemical additives and commercial ferments, leading to a reduction in microbial diversity, affecting the ecological balance of the natural microbiota and masking the wine terroir. This experiment comprehensively explored the continuous changes in the natural microbiota from the Ecolly (Vitis vinifera L.) grape epidermis to spontaneous fermentation over two years. The results suggested that microbial community structure and composition were significantly influenced by vintage and growing stage, with fungal genera being more stable than bacterial genera during the growing season. The fungal genera Alternaria, Ascochyta, Gibberella and Dissoconium and the bacterial genera Pantoea, Sediminibacterium, Ralstonia and Sphingomonas were mainly present on the grape epidermis in both years. The natural microbial diversity decreased from grape growth to spontaneous fermentation, and the fermentation environment reshapes the community structure, composition and diversity of the wine microbial consortium. These findings provide insights to promote cultivation and fermentation management strategies, advocate natural terroir attributes for grapes and wines, and promote sustainable development of the wine industry.

The structural and functional diversities of the microbial ecosystem on the grape surface affect the health of berries and the flavor of wines, which are also changed by many factors such as climate, weather conditions, agronomic practices, and physiological development. To understand and explore the natural characteristics of the grape surface microbial ecosystem during ripening, the species composition and dynamics of fungal and bacterial communities on the skin of Ecolly grape were determined by Illumina Novaseq platform sequencing. The results showed that 2146 fungal OTUs and 4175 bacterial OTUs were obtained, belonging to four fungal phyla and 20 bacterial phyla. The Shannon index indicated that the fungal community had the highest species diversity at the véraison stage and the bacterial community at the harvest stage. The four dominant fungal genera during grape ripening were Alternaria, Naganishia, Filobasidium, and Aureobasidium, which accounted for 82.8% of the total fungal community, and the dominant bacterial genera included Sphingomonas, Brevundimonas, Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium, and Massilia, which accounted for 77.9% of the total bacterial community. The species richness and diversity in the grape microbial ecosystem changed constantly during the maturation stages, and there were strong correlations between certain core microbial genera, which may have an important impact on the function and ecological role of the community. This study provides a basis for understanding the natural characteristics of the microbial ecosystem on the grape surface during grape ripening, as well as the sustainable production concept of the microecology driving the viticulture management system.