Microbial community and functional prediction during the processing of salt production in a 1000-year-old marine solar saltern of South China

التفاصيل البيبلوغرافية
العنوان: Microbial community and functional prediction during the processing of salt production in a 1000-year-old marine solar saltern of South China
المؤلفون: Ya-Li Wei, Ming-Xun Ren, Zi-Jie Long
المصدر: Science of The Total Environment. 819:152014
بيانات النشر: Elsevier BV, 2022.
سنة النشر: 2022
مصطلحات موضوعية: Cyanobacteria, China, Halomonas, Environmental Engineering, Bacteria, Ascomycota, Microbiota, Fungi, Biology, Marinobacter, biology.organism_classification, Synechococcus, Pollution, Microbial population biology, Botany, Environmental Chemistry, Seawater, Proteobacteria, Waste Management and Disposal, Mycobiome
الوصف: In Hainan Island, South China, a 1000-year-old marine saltern has been identified as an intangible cultural heritage due to its historical complicated salt-making techniques, whereas the knowledge about this saltern is extremely limited. Herein, DNA sequencing and biochemical technologies were applied to determine bacterial and fungal communities of this saltern and their possible functions during four stages of salt-making, i.e. seawater storage, mud solarization, brine concentrating, and solar crystallization. The results showed that both of bacterial and fungal communities were suffered from significant changes during processing of salt-making in Danzhou Ancient Saltern, whereas the richness and diversity of bacterial community dominated by Proteobacteria, Bacteroidota and Cyanobacteria was considerably greater than that of fungal community dominated by Ascomycota, Basidiomycota and Mortierellomycota. Additionally, the succession of bacterial community was closely associated with both of salt physicochemical properties (Na+, Cl−, total phosphorus, total nitrogen, Ca2+ and Mg2+) and bacteria themselves, whereas fungal community was more closely associated with physicochemical properties than fungi themselves. Importantly, Cyanobium_PCC-6307, Synechococcus_CC9902, Marinobacter, Prevotella and Halomonas as dominant bacterial genera respectively related to the metabolisms of amino acid, carbohydrate, terpenoids/polyketides, lipid and nucleotide were correlated with salt flavors. Saprophytic and saprotroph-symbiotroph fungi dominated by Aspergillus, Mortierella, Amanita, Neocucurbitaria and Tausonia also played core roles in the formation of salt flavors including umami and sweet smells. These findings revealed the highly specified microbiome community in this 1000-year-old saltern that mainly selected by brine solarization on basalt platforms, which is helpful to explore the underlying mechanisms of traditional salt-making techniques and to explore the useful microbes for nowadays food, medicine and chemical industries.
تدمد: 0048-9697
DOI: 10.1016/j.scitotenv.2021.152014
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14a8b3e3e5f625c37331b250de9f4529
https://doi.org/10.1016/j.scitotenv.2021.152014
Rights: CLOSED
رقم الانضمام: edsair.doi.dedup.....14a8b3e3e5f625c37331b250de9f4529
قاعدة البيانات: OpenAIRE
الوصف
تدمد:00489697
DOI:10.1016/j.scitotenv.2021.152014