Tiansong Sun's research while affiliated with Inner Mongolia Agricultural University and other places

Publications (64)

Article
We evaluated the potential of whey protein hydrolysate as a lyoprotectant for maintaining the cell viability of Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and subsequent storage. The moisture content and water activity of the lyophilized samples treated by different concentrations of whey protein hydrolysate were ≤5.23 ± 0....
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Bifidobacteria are health-promoting human gut inhabitants, but accurate species-level composition of the gut bifidobacteria and their responses to probiotic intervention have not been fully explored. This was a follow-up work of our previous study, in which 104 volunteers from six different Asiatic regions (Singapore, Indonesia, Xinjiang, Gansu, In...
Article
Fermented brown milk has gained popularity because of its unique taste and flavor. Lactobacillus bulgaricus ND02 is a starter culture that has good milk fermentation characteristics. This study aimed to profile the metabolites produced during Maillard browning and to identify metabolomic differences between fermented brown milk and fermented milk p...
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The antiphage ability is an important feature of fermentation strains in the dairy industry. Our previous work described the bacteriophage exclusion (BREX) system in the probiotic strain, Lactobacillus casei Zhang. The function of L. casei Zhang pglX gene in mediating 5′-ACRCm6AG-3′ methylation was also confirmed. This study aimed to further dissec...
Article
In this study, lactic acid bacteria (LAB) communities in 68 samples of spontaneously-fermented dairy products from Tajikistan, Kyrgyzstan and Uzbekistan were investigated using traditional culture methods combined with PacBio single-molecule real-time (SMRT) sequencing technology. In the 518 LAB strains isolated using the culture-dependent method,...
Article
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Objective: To evaluate the effect of the probiotic, Lactobacillus rhamnosus Probio-M9 (Probio-M9), on the quality of life in stressed adults. Methods: Twelve postgraduate student volunteers were recruited. Six volunteers received oral Probio-M9 for 21 days, while the remaining six received a placebo instead. Fecal samples were collected from the...
Article
Streptococcus (S.) thermophilus, an indispensable dairy starter, has been used in autochthonous as well as industrial milk fermentation. However, the genetic architecture underlying S. thermophilus traits and phenotypes is largely unknown. Here, we sequenced 185 S. thermophilus strains, isolated from natural fermented dairy products of China and Mo...
Article
Streptococcus thermophilus is widely used in the dairy industry to produce fermented milk. Gas chromatography-ion mobility spectrometry-based metabolomics was used to discriminate different fermentation temperatures (37°C and 42°C) at 3 time points (F0: pH = 6.50 ± 0.02; F1: pH = 5.20 ± 0.02; F2: pH = 4.60 ± 0.02) during S. thermophilus milk fermen...
Preprint
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Streptococcus ( S. ) thermophilus is an important dairy starter in the production of fermented dairy products has important significance, from natural fermentation in the past to industrial production today. While the genetic architecture underlying S. thermophilus traits and phenotypes is largely unknown. Here, we sequenced 185 S. thermophilus str...
Article
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It is well known that consumers are keen to try fermented milk products with different flavors and starter cultures are important in determining the resulting fermented dairy products. Here, we present the phenome of 227 Lactococcus lactis subsp. lactis isolates from traditionally fermented dairy products and the selection of potential starter stra...
Article
Ultra-performance liquid chromatography coupled with a quadrupole-time-of-flight mass spectrometryElevated Energy was used to investigate changes in the metabolite profile of brown milk and fermented brown milk produced using Streptococcus thermophilus S10. Samples were analyzed in both positive and negative electron ionization modes. Data were ana...
Article
Streptococcus thermophilus is an important bacterium used in the production of fermented dairy products. Yogurt with good flavor is preferred by consumers; thus, variation in flavor-formation characteristics among isolates is attracting attention. Here, acetaldehyde production characteristics of 30 isolates were evaluated in parallel with genotypin...
Article
Lactobacillus casei Zhang is a probiotic that confers beneficial effects on the host, and it is thus increasingly used in the dairy industry. The possession of an effective bacterial immune system that can defend against invasion of phages and exogenous DNA is a desirable feature for industrial bacterial strains. The bacteriophage exclusion (BREX)...
Article
Koumiss plays an important role in income generation for herdsmen and the daily nutritional intake of local people. In this study, the pH, protein, fat, lactose, lactic acid, amino acid, and vitamin content of koumiss were investigated during the entire fermentation period. The results showed that the protein content of fresh mares’ milk and koumis...
Article
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Previously, we demonstrated that the flavor of milk fermented with Lactobacillus delbrueckii subsp. bulgaricus (IMAU20401) and Streptococcus thermophilus (IMAU40133) at a 1:1000 ratio was superior to that of other ratios of the two strains. In this study, Lactobacillus plantarum P-8 was used as the probiotic bacterium. Six ratios (1:1, 1:5, 1:10, 1...
Article
Goat milk powder is a nutritious and easy-to-store product that is highly favored by consumers. However, the presence of contaminating bacteria and their metabolites may significantly affect the flavor, solubility, shelf life, and safety of the product. To comprehensively and accurately understand the sanitary conditions in the goat milk powder pro...
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Background: The gut microbes of dairy cows are strongly associated with their health, but the relationship between milk production and the intestinal microbiota has seldom been studied. Thus, we explored the diversity of the intestinal microbiota during peak lactation of dairy cows. Methods: The intestinal microbiota of nine dairy cows at peak l...
Article
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The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our data indicate that milk fermented using S. thermophilus MGA45-4 maintained a high viable cell count (8....
Article
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Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are key factors in the fermentation process and the final quality of dairy products worldwide. This study was performed to investigate the effects of the proportions of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus isolated from traditionally fer...
Article
Koji is a kind of Japanese traditional fermented starter that has been used for centuries. Many fermented foods are made from koji, such as sake, miso, and soy sauce. This study used the single molecule real-time sequencing technology (SMRT) to investigate the bacterial and fungal microbiota of 3 Japanese koji samples. After SMRT analysis, a total...
Article
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Koumiss is a traditional fermented dairy product and a good source for isolating novel bacteria with biotechnology potential. In the present study, we applied the single-cell amplification technique in the metagenomics analysis of koumiss. This approach aimed at detecting the low-abundant bacteria in the koumiss. Briefly, each sample was first seri...
Article
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Background In Kazakhstan, traditional artisanal cheeses have a long history and are widely consumed. The unique characteristics of local artisanal cheeses are almost completely preserved. However, their microbial communities have rarely been reported. The current study firstly generated the Single Molecule, Real-Time (SMRT) sequencing bacterial div...
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Background: Streptococcus thermophilus is a major dairy starter used for manufacturing of dairy products. In the present study, we developed a multilocus sequence typing (MLST) scheme for this important food bacterium. Sequences of 10 housekeeping genes (carB, clpX, dnaA, murC, murE, pepN, pepX, pyrG, recA, and rpoB) were obtained for 239 S. therm...
Article
Animal husbandry is a traditional industry with regional characteristic in the Inner Mongolia of China. Recent years, animal breeding has been one of the main pollution sources in this area, followed by domestic sewage and industrial wastewater. The pollution of livestock farm feces may accelerate the development of pathogens and antibiotic resista...
Article
Naturally fermented yak milk (NFYM) is a traditional Tibetan fermented product that contains a rich microbial community. This study used high-throughput pyrosequencing to investigate the bacterial and fungal community diversity of 16 NFYM samples from the villages Geda and Ningzhong in Tibet. Pyrosequencing produced a total of 112,173 high quality...
Article
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The levels of resistance in 17 Lactobacillus casei isolates and 15 Lactobacillus plantarum isolates to 10 antibiotics were determined using a standardized macrodilution method and the presence/absence of 20 genes implicated in antibiotic resistance in these isolates was determined by polymerase chain reaction (PCR) using gene-specific primers; 11 i...
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Food deterioration is largely related to contamination by undesirable microorganisms; it can cause economical loss and serious health-related problems. Owing to increased awareness of health issues by consumers, biological food preservation using antibacterial Lactobacillus species is being increasingly studied. Here, we make a preliminarily assess...
Article
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This is the first study on the bacterial and fungal community diversity in 17 tarag samples (naturally fermented dairy products) through a metagenomic approach involving high-throughput pyrosequencing. Our results revealed the presence of a total of 47 bacterial and 43 fungal genera in all tarag samples, in which Lactobacillus and Galactomyces were...
Article
Using the 16S rRNA, dnaA, murC and pyrG gene sequences, we identified the phylogenetic relationship among closely related Leuconostoc citreum species. Seven Leu. citreum strains originally isolated from sourdough were characterized by PCR methods to amplify the dnaA, murC and pyrG gene sequences, which were determined to assess the suitability as p...
Article
Fermented soymilk was produced with the single culture of the six probiotic strains, including Lactobacillus casei Zhang, Bifidobacterium animalis ssp. lactis V9, Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus GG, Bifidobacterium animalis Bb12, and Lactobacillus casei Shirota, and their fermentation characteristics were evaluated. The free...
Article
Various traditional fermented yak milk and raw milk foods could be considered as an abundant resource for obtaining novel lactic acid bacteria (LAB) with unique properties. Eighty-eight samples of yak milk products were collected from Gansu Province in China. Three hundred and nineteen strains of LAB isolated from these samples were identified by p...
Article
Lactobacillus casei Zhang is a new probiotic strain isolated from koumiss in Inner Mongolia of China, which has been commercially used as starter in the manufacture of dairy products. To study gene expression profile of L. casei Zhang during growth in milk, a whole-genome microarray was used. Compared to L. casei Zhang grown to the late logarithmic...
Article
One hundred and two strains of Lactobacillus plantarum, all isolated from traditional dairy products of minority nationalities, were evaluated for in vitro probiotic properties, including acid and bile tolerance, aggregation activity, and antibacterial activity. Of these, 12 strains with a high tolerance to simulated gastric juice (pH 2.5, 3 h of i...
Article
Sour congee is a popular food in the western regions of Inner Mongolia in China. It has a complex microbial population, which contributes to its unique flavor and functional properties. In this study, we chose 28 sour congee samples that were collected from different areas in Inner Mongolia for analysis of the microbial community of lactic acid bac...
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Lactobacillus delbrueckii subsp. bulgaricus strain ND02 is a Chinese commercial dairy starter used for the manufacture of yoghurt. It was isolated from naturally fermented yak milk in Qinghai, China. Here, we report the main genome features of ND02 and several differences with two other published genomes of Lactobacillus delbrueckii subsp. bulgaric...
Article
Tolerance to acid is an important feature for probiotic bacteria during transition through the gastrointestinal tract. Proteomics analysis of a new probiotic bacterium, Lactobacillus casei Zhang, was performed upon 30-min exposure to low acid stress (pH 2.5 vs. pH 6.4) using two-dimensional electrophoresis. Out of 33 protein spots that showed chang...
Article
Tarag is a characteristic fermented dairy product with rich microflora (especially lactic acid bacteria), developed by the people of Mongolian nationality in Inner Mongolia of China and Mongolia throughout history. One hundred and ninety-eight samples of Tarag were collected from scattered households in Eastern Inner Mongolia, and total of 790 isol...
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Lactobacillus helveticus strain H10 was isolated from traditional fermented milk in Tibet, China. We sequenced the whole genome of strain H10 and compared it to the published genome sequence of Lactobacillus helveticus DPC4571.
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Streptococcus thermophilus strain ND03 is a Chinese commercial dairy starter used for the manufacture of yogurt. It was isolated from naturally fermented yak milk in Qinghai, China. We present here the complete genome sequence of ND03 and compare it to three other published genomes of Streptococcus thermophilus strains.
Article
Lactobacillus casei Zhang, a potential probiotic strain isolated from homemade koumiss in Inner Mongolia of China, has been sequenced and deposited in GenBank. Real-time quantitative PCR is one of the most widely used methods to study related gene expression levels of Lactobacillus casei Zhang. For accurate and reliable gene expression analysis, no...
Article
To analyze the biodiversity and distribution of the yeast species of Qula in Tibet and milk cake in Yunnan, and to provide essential data for the utilization of yeasts in the traditional dairy products of China. Forty-one yeast strains were isolated from 5 samples of Qula in Tibet and 8 samples of milk cake in Yunnan. The isolates were identified b...
Article
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A total of thirty-three strains of Bacillus were isolated from sixteen samples of naturally fermented congee in Inner Mongolia of China and identified by 16SrDNA sequence analysis. Probiotic properties including acid, bile tolerance and artificial gastrointestinal juice resistance as well as inhibition on pathogenic bacteria were used for screening...
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Bifidobacterium animalis subsp. lactis strain V9 is a Chinese commercial bifidobacteria with several probiotic functions. It was isolated from a healthy Mongolian child in China. We present here the complete genome sequence of V9 and compare it to 3 other published genome sequences of B. animalis subsp. lactis strains. The result indicates the lack...
Article
One hundred and seventy-one strains of lactic acid bacteria were isolated from 44 traditional fermented milk samples from different region of Tibet. Among these samples, the concentrations of lactic acid bacteria varied from 105to 109colony forming unit/mL. The ratio of rod bacteria (71.3%) was higher than that of cocci (28.7%), and was considered...
Article
Forty-three samples of kurut, a kind of traditional naturally-fermented yak milk, were collected in Qinghai, China. One hundred and forty-eight lactic acid bacterial (LAB) strains were isolated and identified from the kurut samples according to phenotypic characterization and 16S rRNA gene sequence analysis. Among them, 52 isolates belonged to the...
Article
In order to study the biodiversity of Lactobacilli from Northern Tibet in China, we developed enterobacterial repetitive intergenic consensus sequence polymerase chain reaction (ERIC-PCR) technique. Seventy seven Lactobacillus strains were isolated from traditional fermented milk products which are made by herd man families in Northern Tibet of Chi...
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Among thirtyLactobacillus strains, which were isolated and identified from the home-made koumiss in Mongolia,Lactobacillus helveticus MG2-1 was screened out for the best acid tolerance in artificial gastric juice at pH 3.0 after incubating for 3 h with the survival rate 96.15±4.22%. Furtherin vitro assessment revealed MG2-1 showed high tolerance to...
Article
Twenty-nine traditional fermented yak milk (kurut) and 15 traditional fermented Mongolian cow milk (FMCM) samples were collected from three regions of Tibet in China, and their chemical composition and microbiological properties were analyzed. Average levels of the major composition of kurut and FMCM, respectively, were as follows: total solid, 16....
Article
Fermented milk is a very delicious and nutritional food distributed in the international markets. Rapid preliminary identification of lactic acid bacteria to the species level is an important issue for the fermentation industry. One hundred seventy-one strains of lactic acid bacteria (LAB) were isolated from twenty-nine kurut samples and fifteen tr...
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Dairy fan is a traditional milk product made by adding 'acid juice' and heating up. It has been consumed by people of minority ethnic region in Yunnan Province of China for over 1,000 years. In order to improve the quality of dairy fan for further industrial-scale production, we investigated the microbial composition, especially Lactic Acid Bacteri...
Article
Nutritive compositions were analyzed in 10 batches of samples of Tarag (the traditional naturally-fermented goat milk), which were collected in the Mongolian community in China. Results showed that Tarag had richer nutrients than yoghurt. Tarag-2 (from Zang goats) had better chemical nutrient density than Tarag-1 (from Chaidamu goats). Tarag was ri...
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Chen X., Yang M., Sun Z., Liu W., Sun T., Meng H., Zhang H. (2009): Molecular cloning and characterisation of alpha subunit of H +-ATPase in Lactobacillus casei Zhang. Czech J. Food Sci., 27: 49-54. Lactic acid bacteria as potential probiotics . H+-ATPase is considered a key gene in several bacteria with the ability of acid tolerance . We cloned an...
Article
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There is increasing evidence to suggest an immunomodulation function both within the intestines and systemically upon consuming probiotic species. We recently isolated a novel LAB, Lactobacillus caseiZhang (LcZhang) from koumiss. LcZhang exhibited favorable probiotic properties, such as acid resistance, bile resistance, gastrointestinal (GI) coloni...
Article
Thirty-two batches of samples of kurut (naturally fermented yak milk) were collected at four locations in Qinghai, China, and their chemical and microbiological composition was analyzed. Average levels of major components were: total solids 14.3 ± 1.52 g/100 ml, fat 5.37 ± 1.04 g/100 ml, total protein 5.44 ± 1.06 g/100 ml, lactose 2.34 ± 0.172 g/10...
Article
Eighty-one strains of Lactobacillus were isolated from the koumiss collected in Xinjiang, China. The strains were cultivated in skim milk medium, ACE inhibitory activity and GABA concentrations in the culture supernatants were measured. Screening results revealed that ACE inhibitory activity of 16 strains was higher than 50% and two strains produce...

Citations

... longum (B. longum) appear to represent the most abundant and prevalent species [14,[16][17][18] with Bifidobacterium pseudocatenulatum being detected at high prevalence and abundance in some Asian populations [9,[19][20][21]. Besides being globally the most prevalent subspecies irrespective of age [22], strain transmission of B. longum is commonly observed among family members or even between unrelated subjects [19,23] and B. breve, are commonly less prevalent in adults, however, with variation among studies [21], and B. animalis, specifically subsp. ...
... It was also studied for the production of histamine (5.96 mg/L) and may be used as a bio-protective agent in the food industry [46]. A Significant production of GABA, dopamine and serotonin production have also been reported by probiotic Lactobacillus casei [7], while Lactobacillus rhamnosus and Lactobacillus buchneri have demonstrated efficient production of GABA and histamine and dopamine [44,[47][48][49]. However, the species identified in present study i.e. ...
... It was reported that Lactococcin 972 shows a narrow and specific antimicrobial spectrum similar to Lactococcin Q, a dipeptide bacteriocin biosynthesized by Lactococcus lactis QU 4, which possesses antagonistic activity only against Lactococcus lactis strains [30]. This might be a competitive inhibition strategy that Ln. lactis developed to perhaps inhibit Lactococcus lactis where they usually coexist together, especially in dairy applications where Lactococcus lactis starter cultures are heavily utilized [31]. This could be explained by competitive exclusion, where two strains competing for the same nutrient cannot stably coexist; thus, a competitive strain always dominates its competitor and forces evolutionary modification and shifts to another niche or extinction [32]. ...
... Generally speaking, the acid resistance of Lactobacillus is higher than that of Lactococcus, because lactobacillus has an unknown tolerance mechanism. The acidity of koumiss after fermentation will be very high, which might be one of the important reasons why lactobacillus is a dominant bacterium (37). This is also the reason why lactobacillus is the dominant genus and has a high abundance in all 4 regions. ...
... In addition to yogurt and cheese (major products), metabolomics was applied to other milk products such as infant formula, brown fermented milk and others (Inoue et al., 2015;Jia, Liu, & Shi, 2021;D. Li, Zheng, Kwok, Zhang, & Sun, 2020;Xia, Yu, Miao, & Shuang, 2020). An LC-TOF-MS-based metabolomics approach was developed to evaluate contamination and degradation of infant formula for food safety (Inoue et al., 2015). Although this work did not identify features (m/z) obtained from untargeted analysis, case studies proved that the method could determine contamination of ...
... MTases modify varied DNA sites, which are recognized by variable target recognition domains in the amino acid sequence [60,61]. The divergence in alignment between E. coli HS with Salmonella StySA-BREX within pglX (Fig 1) [25]) and low-GC (Bacillus cereus [28] and Lactobacillus casei [32]) taxa, while closer relatives include Acinetobacter [59], E. coli HS [30] and the plasmid borne pEFER of Escherichia fergusonii ATCC35469 [17]. DNA modification is a protective function in the E. coli case, demonstrated using phage passage experiments and PacBio assessment of modification level. ...
... These samples (B 1 , B 2 , B 3 , B 4 , B 5 , and B 6 ) were taken at different stages of fermentation (0, 12, 24, 36, 48, and 168 hr). They were collected aseptically and were kept in a tank filled with liquid nitrogen during transportation (Liu et al., 2019). ...
... Ketones, which contribute to the characteristic aroma of many foods, are mostly from oxidation, thermal degradation, and amino acid degradation products of unsaturated fatty acids [38]. The relative percentage of 2-nonanone in TB yogurt (1.27%) was higher than that in normal yogurt (0.44%). ...