05304nas a2201249   4500000000100000008004100001653001200042653001200054653001600066653001500082653001600097653001300113653002400126653001700150653001900167653002200186653001700208653001400225653001800239653001900257653002100276653001000297653001800307653001100325653001800336653001800354653001400372653001700386653001500403653002500418653001500443653001600458653002200474653001400496653002000510653003100530653001500561653001900576653002100595653001300616653001400629653001300643653001600656653001800672653001300690653002700703653001500730653001400745653001100759653002700770653002400797653002600821653001200847653001700859653001300876653002500889653002000914653001900934653001400953653002100967653001100988653001300999653001001012653001401022653002501036653001501061653002401076653002401100653001701124653001501141653002101156653001401177653001301191653001301204653001501217653001501232653002301247653001501270653001501285653001501300653001501315653001301330653000901343653002001352653001501372653001401387653002101401653001101422653002001433653002201453653002601475653002201501653002101523653001401544653001501558653001401573653001001587100001401597700001601611700001701627245014701644856015601791300001801947490000801965520206101973022002004034                                       d10aAmanita10aarticle10aAscomycetes10aAscomycota10aAspergillus10aBacteria10aBacterial community10aBacteroidota10aBasidiomycetes10aChemical industry10aCommunity IS10aCyanobium10aDNA sequences10aDNA sequencing10aFungal community10aFungi10aGene encoding10aHainan10aHainan Island10aHainan island10aHalomonas10aMarinobacter10aMicrobiome10aMicrobiome community10aMicrobiota10aMortierella10aMortierellomycota10aMycobiome10aNeocucurbitaria10aPhysicochemical properties10aPrevotella10aProteobacteria10aSalinity quality10aSaltwork10aSaltworks10aSeawater10aSouth China10aSynechococcus10aTausonia10aTraditional techniques10aamino acid10abacterium10abasalt10abiochemical technology10abrine concentrating10abrine crystallization10acalcium10acarbohydrate10achloride10acommunity succession10acrystallization10acyanobacterium10aecosystem10afungal community10afungus10agenetics10alipid10amagnesium10amarine solar saltern10ametabolism10amicrobial community10amicrobial diversity10amicrobiology10amicroflora10amud solarization10amycobiome10anitrogen10anonhuman10anucleotide10aphosphorus10aphysical chemistry10apolyketide10aprediction10aprocedures10aprocessing10asalinity10asalt10asalt production10asaprotroph10asea water10aseawater storage10asodium10asodium chloride10asoil solarization10asolar crystallization10aspecies diversity10aspecies richness10asweetness10aTechnology10aterpenoid10aUmami1 aYa-Li Wei1 aZi-Jie Long1 aMing-Xun Ren00aMicrobial community and functional prediction during the processing of salt production in a 1000-year-old marine solar saltern of south China.  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85120906071&doi=10.1016%2fj.scitotenv.2021.152014&partnerID=40&md5=4bb17d5e1bf1ee6a41ce1411d5b89bcd  a152014-1520140 v8193 aIn 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.  a00489697 (ISSN)