TY - JOUR
KW - Amanita
KW - article
KW - Ascomycetes
KW - Ascomycota
KW - Aspergillus
KW - Bacteria
KW - Bacterial community
KW - Bacteroidota
KW - Basidiomycetes
KW - Chemical industry
KW - Community IS
KW - Cyanobium
KW - DNA sequences
KW - DNA sequencing
KW - Fungal community
KW - Fungi
KW - Gene encoding
KW - Hainan
KW - Hainan Island
KW - Hainan island
KW - Halomonas
KW - Marinobacter
KW - Microbiome
KW - Microbiome community
KW - Microbiota
KW - Mortierella
KW - Mortierellomycota
KW - Mycobiome
KW - Neocucurbitaria
KW - Physicochemical properties
KW - Prevotella
KW - Proteobacteria
KW - Salinity quality
KW - Saltwork
KW - Saltworks
KW - Seawater
KW - South China
KW - Synechococcus
KW - Tausonia
KW - Traditional techniques
KW - amino acid
KW - bacterium
KW - basalt
KW - biochemical technology
KW - brine concentrating
KW - brine crystallization
KW - calcium
KW - carbohydrate
KW - chloride
KW - community succession
KW - crystallization
KW - cyanobacterium
KW - ecosystem
KW - fungal community
KW - fungus
KW - genetics
KW - lipid
KW - magnesium
KW - marine solar saltern
KW - metabolism
KW - microbial community
KW - microbial diversity
KW - microbiology
KW - microflora
KW - mud solarization
KW - mycobiome
KW - nitrogen
KW - nonhuman
KW - nucleotide
KW - phosphorus
KW - physical chemistry
KW - polyketide
KW - prediction
KW - procedures
KW - processing
KW - salinity
KW - salt
KW - salt production
KW - saprotroph
KW - sea water
KW - seawater storage
KW - sodium
KW - sodium chloride
KW - soil solarization
KW - solar crystallization
KW - species diversity
KW - species richness
KW - sweetness
KW - Technology
KW - terpenoid
KW - Umami
AU - Ya-Li Wei
AU - Zi-Jie Long
AU - Ming-Xun Ren
AB - 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.
DO - 10.1016/j.scitotenv.2021.152014
N1 - Publisher: Elsevier B.V.
N2 - 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.
SP - 152014
EP - 152014
TI - Microbial community and functional prediction during the processing of salt production in a 1000-year-old marine solar saltern of south China.
UR - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85120906071&doi=10.1016%2fj.scitotenv.2021.152014&partnerID=40&md5=4bb17d5e1bf1ee6a41ce1411d5b89bcd
VL - 819
SN - 00489697 (ISSN)
ER -