The ripening process of grape is an important stage during grape growth and development. During this process, color of grape skin is the most obvious change. The molecular mechanism for the ripening of grape(a non-cli...The ripening process of grape is an important stage during grape growth and development. During this process, color of grape skin is the most obvious change. The molecular mechanism for the ripening of grape(a non-climacteric fruit, which ripens without ethylene and respiration bursts) is still unclear. Although numerous studies have been done on the changes in the contents of metabolites during grape ripening, the differentially expressed genes at veraison and maturity stages have not been systematically analyzed. In this study, 1 524 genes that are significantly differentially expressed in grape(Pinot Noir) skin at veraison and maturity stages were identified, and a co-expression network of these genes was built. Some of the eight co-expression modules we identified may be closely related to the synthesis or metabolism of anthocyanins, sugar acids, and other flavor substances. The transcription factor families WRKY, b ZIP, HSF and WOX may play an important role in the regulation of anthocyanin synthesis or metabolism. The results provide a foundation for further study of the molecular mechanism of grape ripening.展开更多
This study investigated the microbial contamination of ice cream in China.A total of 2887 ice cream samples were collected from different regions of China.Contamination by the aerobic plate count(APC),coliforms,and th...This study investigated the microbial contamination of ice cream in China.A total of 2887 ice cream samples were collected from different regions of China.Contamination by the aerobic plate count(APC),coliforms,and three foodborne pathogens,Listeria monocytogenes(L.monocytogenes),Staphylococcus aureus(S.aureus),and Salmonella spp.,was detected in the samples.L.monocytogenes isolates were further analyzed for antibiotic susceptibility and multi-locus sequence typing(MLST).The results showed that APC was more than 10^(5) colony forming units(CFU)/g in 6.10%(176/2887)and coliform was more than 10^(2) CFU/g in 15.69%(453/2887)of all samples.The positive rates of S.aureus,L.monocytogenes,and Salmonella spp.were 0.66%,0.62%,and 0.10%,respectively.Among these,S.aureus contamination was more than 102 CFU/g in two samples,and L.monocytogenes in the positive sample was in the range of 0.3-240 most probable number(MPN)/g.with a median of 4.3 MPN/g.The hygienic status of the packaged samples was much better than that of the bulk samples(P<0.05).Catering samples were more frequently and heavily contaminated than samples from retail and wholesale outlets(P<0.05).No significant differences were observed in samples bought from urban and rural areas(P>0.05).For 18 L.monocytogenes strains isolated from ice cream,the resistance rate of nine antibiotics was 5.56%(1/18).By MLST,the L.monocytogenes strains were classified into nine sequence types(STs),of which ST8 was the most common(six isolates).These results indicate that a potential health risk to the public may be caused by ice cream,particularly in susceptiblepopulations.展开更多
基金Supported by Major Agricultural Application Technology Innovation Project of Shandong Province"Development of Landmark Wines and Integrated Application of Key Technologies in Shandong Province"Major Agricultural Application Technology Innovation Project of Shandong Province"Research and Application of Precision Control of Maturation and Product Innovation of Featured Brewing Grape"Agricultural Scientific and Technological Innovation Project of Shandong Academy of Agricultural Sciences(CXGC2016D01)
文摘The ripening process of grape is an important stage during grape growth and development. During this process, color of grape skin is the most obvious change. The molecular mechanism for the ripening of grape(a non-climacteric fruit, which ripens without ethylene and respiration bursts) is still unclear. Although numerous studies have been done on the changes in the contents of metabolites during grape ripening, the differentially expressed genes at veraison and maturity stages have not been systematically analyzed. In this study, 1 524 genes that are significantly differentially expressed in grape(Pinot Noir) skin at veraison and maturity stages were identified, and a co-expression network of these genes was built. Some of the eight co-expression modules we identified may be closely related to the synthesis or metabolism of anthocyanins, sugar acids, and other flavor substances. The transcription factor families WRKY, b ZIP, HSF and WOX may play an important role in the regulation of anthocyanin synthesis or metabolism. The results provide a foundation for further study of the molecular mechanism of grape ripening.
基金supported by the National Key Research and Development Program of China (2018YFC1604304)the National Risk Surveillance Fund in Chinathe National Natural Science Foundation of China (No.81773481).
文摘This study investigated the microbial contamination of ice cream in China.A total of 2887 ice cream samples were collected from different regions of China.Contamination by the aerobic plate count(APC),coliforms,and three foodborne pathogens,Listeria monocytogenes(L.monocytogenes),Staphylococcus aureus(S.aureus),and Salmonella spp.,was detected in the samples.L.monocytogenes isolates were further analyzed for antibiotic susceptibility and multi-locus sequence typing(MLST).The results showed that APC was more than 10^(5) colony forming units(CFU)/g in 6.10%(176/2887)and coliform was more than 10^(2) CFU/g in 15.69%(453/2887)of all samples.The positive rates of S.aureus,L.monocytogenes,and Salmonella spp.were 0.66%,0.62%,and 0.10%,respectively.Among these,S.aureus contamination was more than 102 CFU/g in two samples,and L.monocytogenes in the positive sample was in the range of 0.3-240 most probable number(MPN)/g.with a median of 4.3 MPN/g.The hygienic status of the packaged samples was much better than that of the bulk samples(P<0.05).Catering samples were more frequently and heavily contaminated than samples from retail and wholesale outlets(P<0.05).No significant differences were observed in samples bought from urban and rural areas(P>0.05).For 18 L.monocytogenes strains isolated from ice cream,the resistance rate of nine antibiotics was 5.56%(1/18).By MLST,the L.monocytogenes strains were classified into nine sequence types(STs),of which ST8 was the most common(six isolates).These results indicate that a potential health risk to the public may be caused by ice cream,particularly in susceptiblepopulations.
