@article{10914,
  keywords = {Amanita, article, Ascomycetes, Ascomycota, Aspergillus, Bacteria, Bacterial community, Bacteroidota, Basidiomycetes, Chemical industry, Community IS, Cyanobium, DNA sequences, DNA sequencing, Fungal community, Fungi, Gene encoding, Hainan, Hainan Island, Hainan island, Halomonas, Marinobacter, Microbiome, Microbiome community, Microbiota, Mortierella, Mortierellomycota, Mycobiome, Neocucurbitaria, Physicochemical properties, Prevotella, Proteobacteria, Salinity quality, Saltwork, Saltworks, Seawater, South China, Synechococcus, Tausonia, Traditional techniques, amino acid, bacterium, basalt, biochemical technology, brine concentrating, brine crystallization, calcium, carbohydrate, chloride, community succession, crystallization, cyanobacterium, ecosystem, fungal community, fungus, genetics, lipid, magnesium, marine solar saltern, metabolism, microbial community, microbial diversity, microbiology, microflora, mud solarization, mycobiome, nitrogen, nonhuman, nucleotide, phosphorus, physical chemistry, polyketide, prediction, procedures, processing, salinity, salt, salt production, saprotroph, sea water, seawater storage, sodium, sodium chloride, soil solarization, solar crystallization, species diversity, species richness, sweetness, Technology, terpenoid, Umami},
  author = {Ya-Li Wei and Zi-Jie Long and Ming-Xun Ren},
  title = {Microbial community and functional prediction during the processing of salt production in a 1000-year-old marine solar saltern of south China.},
  abstract = {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.},
  volume = {819},
  pages = {152014-152014},
  issn = {00489697 (ISSN)},
  url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85120906071&doi=10.1016%2fj.scitotenv.2021.152014&partnerID=40&md5=4bb17d5e1bf1ee6a41ce1411d5b89bcd},
  doi = {10.1016/j.scitotenv.2021.152014},
  note = {Publisher: Elsevier B.V.},
}