The concentration of ethyl acetate in northern strong aroma type of Baijiu was imbalanced,which led to a deficiency in the typical flavor characteristics and affected the flavor profile of strong aroma type of Baijiu....The concentration of ethyl acetate in northern strong aroma type of Baijiu was imbalanced,which led to a deficiency in the typical flavor characteristics and affected the flavor profile of strong aroma type of Baijiu.In the fermented foods,the formation of flavor compounds was closely related to microbial interactions.Hence,the distribution characteristics of microorganisms in different fermentation pits were analyzed by microbiomics.To further investigate the factors affecting the flavor formation,four important yeasts related to ethyl acetate were identified including Wickerhamomyces anomalus,Pichia norvegensis,Candida akabanensis,and Saccharomyces cerevisiae.The growth characteristics of yeasts were also analyzed.It was found that Wickerhamomyces anomalus grew faster and produced more ethyl acetate.The optimal conditions for these strains to produce ethyl acetate were found to be relatively similar according to the response surface experiments,suggesting that early domi-nance of specific yeasts could play a major role to affect ester accumulation.Moreover,Pichia norvegensis was selected for simulated solid-state fermentation experiments under actual fermentation environmental conditions with Saccharomyces cerevisiae to verify the priority effects.The results showed that the ratio of ethyl acetate to ethyl hexanoate in distilled original liquor decreased by 72.16%when the ratio of Saccharomyces cerevisiae to Pichia norvegensis was 1:1.It indicated that the priority effects among microorganisms in the solid-state fermentation could regulate the microbial assembly and esters formation,which might improve the flavor quality of strong aroma type of Baijiu and other fermented foods.展开更多
The fermentation and flavor development in Huangjiu(Chinese rice wine)are driven by the ecological succession of various microorganisms,including lactic acid bacteria and Saccharomyces cerevisiae.Here,isolated in-situ...The fermentation and flavor development in Huangjiu(Chinese rice wine)are driven by the ecological succession of various microorganisms,including lactic acid bacteria and Saccharomyces cerevisiae.Here,isolated in-situ microorganisms from Huangjiu fermentation environments to explore the priority effects of bacterial community on the initiation of fermentation and the formation of flavors.Employing an experimental strategy that involved constructing synthetic communities,the result show that specific bacterial combinations exerted positive priority effects on the initiation of fermentation and the production of flavor compounds.A meta-analysis of public Huangjiu datasets revealed that bacterial community assembly fluctuate the most during the prefermentation stage.In-situ and co-culture experiments indicated that the spatial structure of solid-liquid mixing and the ability to hydrolyze peptides were crucial for stable microbial colonization at the pre-fermentation stage,leading to the degradation of over 44%of fermentation substrates.Moreover,more than 80%of the observed interactions among bacterial community members were non-competitive during this phase.The study found that synthetic communities of L.plantarum and L.fermentum boosted S.cerevisiae biomass by over 30%by promoting free amino acid accumulation.The community not only enhanced the characteristic flavor compounds of Huangjiu but also diminished the levels of harmful endogenous substances.Interestingly,only 12%synthetic communities(25 combination,up to 5 members)exhibited positive priority effects,underscoring the specificity of community assembly functions.The work findings emphasize the critical role of microbial priority effects in initiating Huangjiu fermentation.展开更多
The aim of the study was to characterize natural and urban populations of two Apodemus species—the striped field mouse (Apodemus agrarius) and the yellow-necked mouse (Apodemus flavicollis)—seeking to verify whether...The aim of the study was to characterize natural and urban populations of two Apodemus species—the striped field mouse (Apodemus agrarius) and the yellow-necked mouse (Apodemus flavicollis)—seeking to verify whether the different durations of synurbization have led populations of the two species to exhibit differing characteristics. The study was conducted in central Poland (in Warsaw and its surrounds, in urban parks in the city center and in natural habitats outside the city) over two seasons, during which a total of 1751 striped field mice and 454 yellow-necked mice were live-trapped (using the catch-mark-release method). We found altered characteristics of urban populations of striped field mice, which we interpret as the result of the relatively lengthy synurbization of the species over the last hundred years and its adaptation to the highly modified urban environment. A significantly higher percentage of sexually-active males and a higher average body mass were observed for the urban population of striped field mice, suggesting that the species is in better condition in urban habitats. We found urban populations of yellow-necked mice, in turn, to be unstable (as reflected in a high turn-over rate and a low percentage of retrapped mice), their survival in urban habitats only being made possible by ongoing attempts at colonization. We conclude that, in urban habitats, the system of competition between the two species exhibits a certain shift in favor of striped field mice—typically a weaker species, but the first to colonize cities. Overall, we conclude that the conditions present in urban habitats act as a strong factor shaping populations with characteristics different from those found in natural habitats. This is further enhanced by the priority effect, resulting from differing durations of urban habitation and adaptation, leading to changes in the system of competition between species.展开更多
Given the importance of the intestinal microbiota in life-long health,increasing attention has been paid to ecological mechanisms that govern microbial succession.Both environmental dispersal and host priority effect ...Given the importance of the intestinal microbiota in life-long health,increasing attention has been paid to ecological mechanisms that govern microbial succession.Both environmental dispersal and host priority effect play important roles in intestinal microbiota succession of aquatic animals,but their relative importance is unknown.Here,we explore the intestinal microbiota succession and assembly of Litopenaeus vannamei across larvae,postlarvae,juvenile,and preadult stages.We aimed to clarify the relative contributions between environmental dispersal and host priority effect on intestinal microbiota succession.We found that bothα-andβ-diversity of the intestinal microbiota changed dynamically along with host development.In particular,the intestinal microbiota assemblies were dominated by stochastic processes,except with the larvae stage.The succession of shrimp intestinal microbiota was clearly influenced by internal communities in the intestines of larvae,as well as the external communities in water and sediment.Importantly,the impact of environmental dispersal on the intestinal microbiota succession outweighed the host priority effect during the larvae and postlarvae stages.However,this situation was largely reversed during the juvenile and preadult stages.The possible reason is that,during the larvae and postlarvae stages,shrimp mainly feed on plankton from the environment,and their digestive system remains underdeveloped,the host recruits numerous microbes from the environment and selects specific microbes to aid digestion and nutrient absorption.These findings enhance our understanding of alternate effects of environmental and host factors on the intestinal microbiota succession of aquatic animals and provide a foundation for developing microecological management strategies in shrimp culture.展开更多
基金supported by National Natural Science Foundation of China(No.32572737)the National Natural Science Foundation of China(No.32322068)+1 种基金Research Foundation for Youth Scholars of Beijing Technology and Business University(RFYS2025)National key research and development program(2022YFD2101205).
文摘The concentration of ethyl acetate in northern strong aroma type of Baijiu was imbalanced,which led to a deficiency in the typical flavor characteristics and affected the flavor profile of strong aroma type of Baijiu.In the fermented foods,the formation of flavor compounds was closely related to microbial interactions.Hence,the distribution characteristics of microorganisms in different fermentation pits were analyzed by microbiomics.To further investigate the factors affecting the flavor formation,four important yeasts related to ethyl acetate were identified including Wickerhamomyces anomalus,Pichia norvegensis,Candida akabanensis,and Saccharomyces cerevisiae.The growth characteristics of yeasts were also analyzed.It was found that Wickerhamomyces anomalus grew faster and produced more ethyl acetate.The optimal conditions for these strains to produce ethyl acetate were found to be relatively similar according to the response surface experiments,suggesting that early domi-nance of specific yeasts could play a major role to affect ester accumulation.Moreover,Pichia norvegensis was selected for simulated solid-state fermentation experiments under actual fermentation environmental conditions with Saccharomyces cerevisiae to verify the priority effects.The results showed that the ratio of ethyl acetate to ethyl hexanoate in distilled original liquor decreased by 72.16%when the ratio of Saccharomyces cerevisiae to Pichia norvegensis was 1:1.It indicated that the priority effects among microorganisms in the solid-state fermentation could regulate the microbial assembly and esters formation,which might improve the flavor quality of strong aroma type of Baijiu and other fermented foods.
基金supported by grant from the National Natural Science Foundation of China(31972064)National Natural Science Foundation of China(32302030)+2 种基金the China Postdoctoral Science Foundation(2023M731334)the National Key Research and Development Program of China(2021YFC2101402)the Natural Science Foundation of Jiangsu Province,China(BK20210468).
文摘The fermentation and flavor development in Huangjiu(Chinese rice wine)are driven by the ecological succession of various microorganisms,including lactic acid bacteria and Saccharomyces cerevisiae.Here,isolated in-situ microorganisms from Huangjiu fermentation environments to explore the priority effects of bacterial community on the initiation of fermentation and the formation of flavors.Employing an experimental strategy that involved constructing synthetic communities,the result show that specific bacterial combinations exerted positive priority effects on the initiation of fermentation and the production of flavor compounds.A meta-analysis of public Huangjiu datasets revealed that bacterial community assembly fluctuate the most during the prefermentation stage.In-situ and co-culture experiments indicated that the spatial structure of solid-liquid mixing and the ability to hydrolyze peptides were crucial for stable microbial colonization at the pre-fermentation stage,leading to the degradation of over 44%of fermentation substrates.Moreover,more than 80%of the observed interactions among bacterial community members were non-competitive during this phase.The study found that synthetic communities of L.plantarum and L.fermentum boosted S.cerevisiae biomass by over 30%by promoting free amino acid accumulation.The community not only enhanced the characteristic flavor compounds of Huangjiu but also diminished the levels of harmful endogenous substances.Interestingly,only 12%synthetic communities(25 combination,up to 5 members)exhibited positive priority effects,underscoring the specificity of community assembly functions.The work findings emphasize the critical role of microbial priority effects in initiating Huangjiu fermentation.
文摘The aim of the study was to characterize natural and urban populations of two Apodemus species—the striped field mouse (Apodemus agrarius) and the yellow-necked mouse (Apodemus flavicollis)—seeking to verify whether the different durations of synurbization have led populations of the two species to exhibit differing characteristics. The study was conducted in central Poland (in Warsaw and its surrounds, in urban parks in the city center and in natural habitats outside the city) over two seasons, during which a total of 1751 striped field mice and 454 yellow-necked mice were live-trapped (using the catch-mark-release method). We found altered characteristics of urban populations of striped field mice, which we interpret as the result of the relatively lengthy synurbization of the species over the last hundred years and its adaptation to the highly modified urban environment. A significantly higher percentage of sexually-active males and a higher average body mass were observed for the urban population of striped field mice, suggesting that the species is in better condition in urban habitats. We found urban populations of yellow-necked mice, in turn, to be unstable (as reflected in a high turn-over rate and a low percentage of retrapped mice), their survival in urban habitats only being made possible by ongoing attempts at colonization. We conclude that, in urban habitats, the system of competition between the two species exhibits a certain shift in favor of striped field mice—typically a weaker species, but the first to colonize cities. Overall, we conclude that the conditions present in urban habitats act as a strong factor shaping populations with characteristics different from those found in natural habitats. This is further enhanced by the priority effect, resulting from differing durations of urban habitation and adaptation, leading to changes in the system of competition between species.
基金supported financially by the National Natural Science Foundation of China(31902392)Key-Area Research and Development Program of Guangdong Province(2021B0202040001)+2 种基金Guangxi Science and Technology Major Special Project(AA23062047)Southern Marine Science and Engineering Guangdong Laboratory(Zhuhai)(SML2021SP203)Earmarked Fund for CARS-48.
文摘Given the importance of the intestinal microbiota in life-long health,increasing attention has been paid to ecological mechanisms that govern microbial succession.Both environmental dispersal and host priority effect play important roles in intestinal microbiota succession of aquatic animals,but their relative importance is unknown.Here,we explore the intestinal microbiota succession and assembly of Litopenaeus vannamei across larvae,postlarvae,juvenile,and preadult stages.We aimed to clarify the relative contributions between environmental dispersal and host priority effect on intestinal microbiota succession.We found that bothα-andβ-diversity of the intestinal microbiota changed dynamically along with host development.In particular,the intestinal microbiota assemblies were dominated by stochastic processes,except with the larvae stage.The succession of shrimp intestinal microbiota was clearly influenced by internal communities in the intestines of larvae,as well as the external communities in water and sediment.Importantly,the impact of environmental dispersal on the intestinal microbiota succession outweighed the host priority effect during the larvae and postlarvae stages.However,this situation was largely reversed during the juvenile and preadult stages.The possible reason is that,during the larvae and postlarvae stages,shrimp mainly feed on plankton from the environment,and their digestive system remains underdeveloped,the host recruits numerous microbes from the environment and selects specific microbes to aid digestion and nutrient absorption.These findings enhance our understanding of alternate effects of environmental and host factors on the intestinal microbiota succession of aquatic animals and provide a foundation for developing microecological management strategies in shrimp culture.
