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Amaral, J.

Publications and source records attributed to Amaral, J..

2 recordsLinked to original sources

Semi-automated curation and manual addition of sequences to build reliable and extensive reference databases for ITS2 vascular plant DNA (meta-)barcoding

With the breakthrough of DNA (meta)-barcoding, it soon became clear that one of the most critical steps for accurate taxonomic identification is to have an accurate DNA reference database for the DNA barcode marker of choice. Therefore, developing such a database has been a long-term ambition, especially in the Viridiplantae kingdom. Typically, reference databases are constructed from marker sequences downloaded from general public databases, which can carry taxonomic and other relevant errors. Herein, we constructed a curated (i) global database, (ii) European crop database, and (iii) 27 databases for the EU countries for the ITS2 barcoding marker of vascular plants. To that end, we first developed a pipeline script that entails (i) an automated curation stage comprising five filters, (ii) manual taxonomic correction for misclassified taxa, and (iii) manual addition of newly sequenced species. The pipeline allows easy updating of the curated global database. With this approach, 13% of the sequences, corresponding to 7% of species, originally imported from GenBank were discarded. Further, 259 sequences were newly added to the curated global database, which now comprises 307,977 sequences of 111,382 plant species.

bioinformatics↗

Primary souring: a novel bacteria-free method for sour beer production

In the beverage fermentation industry, especially at the craft or micro level, there is a movement to incorporate as many local ingredients as possible to both capture terroir and stimulate local economies. In the case of craft beer, this has traditionally only encompassed locally sourced barley, hops, and other agricultural adjuncts. The identification and use of novel yeasts in brewing lags behind. We sought to bridge this gap by bio-prospecting for wild yeasts, with a focus on the American Midwest. We isolated 284 different strains from 54 species of yeast and have begun to determine their fermentation characteristics. During this work, we found several isolates of five species that produce lactic acid and ethanol during wort fermentation: Hanseniaspora vineae, Lachancea fermentati, Lachancea thermotolerans, Schizosaccharomyces japonicus, and Wickerhamomyces anomalus. Tested representatives of these species yielded excellent attenuation, lactic acid production, and sensory characteristics, positioning them as viable alternatives to lactic acid bacteria (LAB) for the production of sour beers. Indeed, we suggest a new LAB-free paradigm for sour beer production that we term \"primary souring\" because the lactic acid production and resultant pH decrease occurs during primary fermentation, as opposed to kettle souring or souring via mixed culture fermentation.\n\nChemical compounds studied in this article: Lactic acid (PubChem CID: 612); Ethanol (PubChem CID: 702)\n\nAbbreviations: ABV, alcohol by volume; DIC, differential interference contrast; EtOH, ethanol; FG, final gravity; gDNA, genomic DNA; IBU, international bittering unit; LAB, lactic acid bacteria; LASSO, lactic acid specific soft-agar overlay; N-J, neighbor-joining; OG, original gravity; WLN, Wallerstein Laboratories nutrient; YPD, yeast extract, peptone, and dextrose

microbiology↗