Tibetan Qula,a traditional fermented food processed from yak milk,is valued for its high nutritional content and distinctive flavor,but the vast territory of Xizang often results in quality heterogeneity.To identify t...Tibetan Qula,a traditional fermented food processed from yak milk,is valued for its high nutritional content and distinctive flavor,but the vast territory of Xizang often results in quality heterogeneity.To identify the core microorganisms with metabolic activities in Qula,we conducted a comprehensive investigation of 10 samples from 7 regions of Xizang using integrated multi-omics techniques and multivariate statistical analysis.All samples were higher in protein content(36.43-60.25%),acidity(86.72-216.52°T)and lactic acid bacteria count(3.69-6.14 logCFU/g),while lower in fat(2.40-11.35%)and moisture contents(5.84-12.02%).High-throughput sequencing showed significant differences in microbial diversity and community composition among samples,but Lactococcus,Lactobacillus,Leuconostoc,Acetobacter,Penicillium and Aspergillus were core microorganisms due to their high abundance and wide distribution.Notably,they also played an important role in maintaining community interactions,especially Acetobacter.Of the 60 volatiles detected by GC-MS,23 compounds such as hexanal,heptanal,butanoic acid,hexanoic acid and ethyl octanoate were identified as the dominant flavors.In contrast,the 62 non-volatiles obtained from metabolomics were primarily composed of carbohydrates,organic acids,fatty acids and amino acids,with lactose,lactic acid,palmitic acid and alanine being the most abundant metabolites in their respective categories.Correlation analysis indicated that core microorganisms were predominantly involved in the formation and transformation of metabolites,while Lactococcus,Rhodotorula and Trichothecium facilitated the accumulation of various flavors.This study provides a comprehensive analysis of the microbial and metabolic characteristics of Tibetan Qula,offering a scientific foundation for quality enhancement through biofortification technology.展开更多
Soil microbes are of vital importance in crop function and nutrient utilization.However,the core mechanisms and contributions of rhizosphere microbiota for potassium-efficient wheat varieties remain ambiguous.This art...Soil microbes are of vital importance in crop function and nutrient utilization.However,the core mechanisms and contributions of rhizosphere microbiota for potassium-efficient wheat varieties remain ambiguous.This article examined 24 wheat varieties,by which significant differences in rhizosphere microbial diversity and structure between potassium-efficient and-inefficient groups have been observed.It is revealed that both bacterial and fungal communities have strong correlations with wheat potassium utilization efficiency(KUE).Furthermore,this correlation is more bound up with the abundant taxa than the rare taxa.Notably,bacterial communities are demonstrated to have more substantial associations with yield and KUE compared to its counterpart,i.e.,fungal and archaeal communities.The potassium-efficient group exhibited a more complex microbial network,where bacteria occupied a more prominent ecological niche than those of fungi and archaea.Core microorganisms,primarily Bacillus and Pseudobacillus,enhance wheat KUE directly or indirectly by shaping key microbial consortium and soil microbial communities.The experiment showed that soil microorganisms make a difference in the growth and nutrient accumulation of wheat.And core microorganisms significantly facilitate wheat growth and reinforce efficient potassium nutrient absorption and utilization.This study highlighted the rhizosphere microbiome differences among wheat varieties with different potassium utilization capacities,identified and characterized the core microorganisms in the rhizosphere of potassium-efficient wheat,and revealed their potential to improve wheat potassium nutrient uptake and utilization.These findings provide valuable insights for developing wheat breeding strategies aiming at enhancing potassium utilization.展开更多
Microbial succession and metabolism influence the flavor formation significantly during the spontaneous fermentation of Baijiu.However,the key environmental factors driving the microbial successions and the formation ...Microbial succession and metabolism influence the flavor formation significantly during the spontaneous fermentation of Baijiu.However,the key environmental factors driving the microbial successions and the formation of associated metabolites remain unclear during the fermentation of Laobaigan Baijiu.In this study,the fermentation process of Laobaigan Baijiu was found to be divided into three stages based on the succession rates of environmental factors.In the early stage(0-8 d),both the environmental factors and the microbial communities exhibited rapid successions(rate ratio>1),with 85%of volatile metabolites showing a steady increase(P<0.05).In the middle stage(8-17 d),the succession rates of both the factors and the microbial communities slowed,with 69%of metabolites fluctuating significantly.In the late stage(17-36 d),the succession rates of environmental factors neared 0,and the succession of the bacterial communities stabilized,with a gradual increase in 14 ester metabolites.Correlation analysis indicated that Lactobacillus and Saccharomyces were the key drivers of the successions of esters and alcohols(P<0.05;r>0.6),and the dynamics of pH were strongly correlated with the successions of the microbial communities(P<0.01).Structural equation modeling further revealed that the interaction between pH and Lactobacillus significantly promoted esters’metabolism(P<0.05;|b|≥0.75).The work can provide theoretical guidance for producing stable and high-quality Laobaigan Baijiu.展开更多
基金supported by Guizhou Provincial Science and Technology Projects(Qiankehe Jichu[2024]Youth 196,197)Youth Science and Technology Talent Development Project(Qianjiaoji[2024]265).
文摘Tibetan Qula,a traditional fermented food processed from yak milk,is valued for its high nutritional content and distinctive flavor,but the vast territory of Xizang often results in quality heterogeneity.To identify the core microorganisms with metabolic activities in Qula,we conducted a comprehensive investigation of 10 samples from 7 regions of Xizang using integrated multi-omics techniques and multivariate statistical analysis.All samples were higher in protein content(36.43-60.25%),acidity(86.72-216.52°T)and lactic acid bacteria count(3.69-6.14 logCFU/g),while lower in fat(2.40-11.35%)and moisture contents(5.84-12.02%).High-throughput sequencing showed significant differences in microbial diversity and community composition among samples,but Lactococcus,Lactobacillus,Leuconostoc,Acetobacter,Penicillium and Aspergillus were core microorganisms due to their high abundance and wide distribution.Notably,they also played an important role in maintaining community interactions,especially Acetobacter.Of the 60 volatiles detected by GC-MS,23 compounds such as hexanal,heptanal,butanoic acid,hexanoic acid and ethyl octanoate were identified as the dominant flavors.In contrast,the 62 non-volatiles obtained from metabolomics were primarily composed of carbohydrates,organic acids,fatty acids and amino acids,with lactose,lactic acid,palmitic acid and alanine being the most abundant metabolites in their respective categories.Correlation analysis indicated that core microorganisms were predominantly involved in the formation and transformation of metabolites,while Lactococcus,Rhodotorula and Trichothecium facilitated the accumulation of various flavors.This study provides a comprehensive analysis of the microbial and metabolic characteristics of Tibetan Qula,offering a scientific foundation for quality enhancement through biofortification technology.
基金supported by the National Key R&D Program of China(Grant Nos.2021YFF1000403)the National Natural Science Foundation of China(Grant Nos.42077027,42377309)+1 种基金Funding for the‘First Class Discipline’Construction Project of Shandong Agricultural University(Grant No.SKL81103)the Agricultural Variety Improvement Project of Shandong Province(Grant No.2021LZGC013).
文摘Soil microbes are of vital importance in crop function and nutrient utilization.However,the core mechanisms and contributions of rhizosphere microbiota for potassium-efficient wheat varieties remain ambiguous.This article examined 24 wheat varieties,by which significant differences in rhizosphere microbial diversity and structure between potassium-efficient and-inefficient groups have been observed.It is revealed that both bacterial and fungal communities have strong correlations with wheat potassium utilization efficiency(KUE).Furthermore,this correlation is more bound up with the abundant taxa than the rare taxa.Notably,bacterial communities are demonstrated to have more substantial associations with yield and KUE compared to its counterpart,i.e.,fungal and archaeal communities.The potassium-efficient group exhibited a more complex microbial network,where bacteria occupied a more prominent ecological niche than those of fungi and archaea.Core microorganisms,primarily Bacillus and Pseudobacillus,enhance wheat KUE directly or indirectly by shaping key microbial consortium and soil microbial communities.The experiment showed that soil microorganisms make a difference in the growth and nutrient accumulation of wheat.And core microorganisms significantly facilitate wheat growth and reinforce efficient potassium nutrient absorption and utilization.This study highlighted the rhizosphere microbiome differences among wheat varieties with different potassium utilization capacities,identified and characterized the core microorganisms in the rhizosphere of potassium-efficient wheat,and revealed their potential to improve wheat potassium nutrient uptake and utilization.These findings provide valuable insights for developing wheat breeding strategies aiming at enhancing potassium utilization.
基金supported by the National Key R&D Program of China(2022YFD2101205)the Project of Central Guidance for Local Scientific and Technological Development(246Z2815G)the Study of the Technology of Multiple Grains and its Application in the Brewing of Laobaigan Type Baijiu(20327107D).
文摘Microbial succession and metabolism influence the flavor formation significantly during the spontaneous fermentation of Baijiu.However,the key environmental factors driving the microbial successions and the formation of associated metabolites remain unclear during the fermentation of Laobaigan Baijiu.In this study,the fermentation process of Laobaigan Baijiu was found to be divided into three stages based on the succession rates of environmental factors.In the early stage(0-8 d),both the environmental factors and the microbial communities exhibited rapid successions(rate ratio>1),with 85%of volatile metabolites showing a steady increase(P<0.05).In the middle stage(8-17 d),the succession rates of both the factors and the microbial communities slowed,with 69%of metabolites fluctuating significantly.In the late stage(17-36 d),the succession rates of environmental factors neared 0,and the succession of the bacterial communities stabilized,with a gradual increase in 14 ester metabolites.Correlation analysis indicated that Lactobacillus and Saccharomyces were the key drivers of the successions of esters and alcohols(P<0.05;r>0.6),and the dynamics of pH were strongly correlated with the successions of the microbial communities(P<0.01).Structural equation modeling further revealed that the interaction between pH and Lactobacillus significantly promoted esters’metabolism(P<0.05;|b|≥0.75).The work can provide theoretical guidance for producing stable and high-quality Laobaigan Baijiu.
