Two New Species of Talaromyces Sect. Trachyspermi Discovered in China.

Two new species of sect. Trachyspermi isolated from soil are proposed, namely, T. albidus (ex-type AS3.26143T) and T. rubidus (ex-type AS3.26142T), based on the integrated taxonomic methods. Morphologically, T. albidus is characterized by slow growth, white gymnothecia, singly-borne asci and ellipsoidal echinulate ascospores. Talaromyces rubidus is distinguished by restricted growth, moderate to abundant red soluble pigment on CYA and YES, biverticillate penicilli, and  commonly ovoid to globose echinulate conidia. The two proposed novelties are further confirmed by the phylogenetic analyses of the concatenated BenA-CaM-Rpb2-ITS sequence matrix and the individual BenA, CaM, Rpb2 and ITS sequence matrices. Talaromyces albidus is closely related to T. assiutensis and T. trachyspermus, while T. rubidus is in the clade containing T. albobiverticillius, T. rubrifaciens, T. catalonicus, T. heiheensis, T. erythromellis, T. halophytorum, T. pernambucoensis, T. solicola and T. aerius.

Modification of the second PEP4-allele facilitates an industrial Saccharomyces cerevisiae to tolerate tartaric acid stress.

The practical significance of constructing robust industrial production strains against organic acid stress lies not only in improving fermentation efficiency but also in reducing manufacturing costs. In a previous study, we constructed an industrial Saccharomyces cerevisiae strain by modifying another PEP4-allele of a mutant that already had one PEP4-allele disrupted. This modification enhanced cellular tolerance to citric acid stress during growth. Unlike citric acid, which S. cerevisiae can consume, tartaric acid is often added to grape must during winemaking to increase total acidity and is not metabolizable. The results of the present study indicate that the modification of the second PEP4-allele improves the cellular tolerance of the strain with one PEP4-allele disrupted against tartaric acid stress during growth and contributes to maintaining intracellular pH homeostasis in cells subjected to tartaric acid stress. Moreover, under tartaric acid stress, a significant improvement in glucose-ethanol conversion performance, conferred by the modification of the second PEP4-allele, was observed. This study not only broadens our understanding of the role of the PEP4-allele in cellular regulation but also provides a prospective approach to reducing the concentration of sulfur dioxide used in winemaking.

The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages.

The volatile flavor compounds of Huangjiu (Chinese rice wine) brewed from different raw materials were obviously different, but there were few studies on the volatile flavor compounds of Huangjiu brewed from different wheat Qu at different brewing stages. In this paper, headspace-solid phase microextraction combined with gas chromatography-mass spectrometry, combined with principal component analysis and sensory evaluation, was used to determine the volatile flavor compounds in Huangjiu brewed from wheat Qu made by hand and wheat Qu made by mechanical. The results showed that there were significant differences in the contents and types of volatile flavor substances in Huangjiu brewed from different wheat Qu at fermentation stages, and the prefermentation and postfermentation Huangjiu samples could be well distinguished from each other. Compared with the Huangjiu brewed from wheat Qu made by mechanical, the Huangjiu brewed from wheat Qu made by hand has stronger aroma and better taste.

[Community structure and diversity formation of fermentation fungi in traditional Shaoxing Huangjiu]. / ä¼ ç»Ÿç»å ´é»„é ’é ¿é€ çœŸèŒç¾¤è½ä¸Žå¤šæ ·æ€§å‘ç”Ÿæœºåˆ¶.

To reveal the formation mechanism of fungal community and diversity during the production of Shaoxing Huangjiu, we examined fungal communities in the samples of Linfanjiumu, Maiqu and fermentation mash based on Illumina MiSeq PE300 high-throughput sequencing platform. A total of 136000, 215283, 166150, and 143624 sequences were obtained from the samples of Linfanjiumu, Maiqu, initial mash and mature mash, respectively. After clustering, 32, 133, 107 and 84 OUT (operational taxonomic units) were obtained, respectively. The diversity and richness of fungi were in order of Maiqu > initial mash > mature mash > Linfanjiumu. At the level of phylum, Ascomycota were dominant in all samples. At genus level, Saccharomyces was dominant in Linfanjiumu, Aspergillus was dominant in Maiqu, and Saccharomyces and Aspergillus were the dominant fungi in the initial and mature mash. With the extension of the fermentation time, the proportion of Saccharomyces gradually increased in the mash, while other fungal groups including Aspergillus showed a decreasing trend. According to the results of PCoA analysis and similarity cluster analysis, the structure of fungi community in Linfanjiumu, initial mash and mature mash was much similar, while the fungal resources in Maiqu were quite different from other samples. The analysis of fungal community characteristics in the initial mash showed that the Linfanjiumu and Maiqu affected fungal diversity in Shaoxing Huangjiu. The dominant species of saccharification and fermentation starter (Linfanjiumu and Maiqu) played a leading role in driving community assembly of fermentation fungi.

The Positive Influence of Polyphenols Extracted From Pueraria lobata Root on the Gut Microbiota and Its Antioxidant Capability.

Pueraria lobata, an edible food and medicinal plant, is a rich source of bioactive components. In this study, a polyphenol-rich extract was isolated from P. lobata. Puerarin was identified, and the high antioxidant bioactivity of the P. lobata extract was evaluated using the methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS), and hydroxyl free radical scavenging ratio. Additionally, the IC50 values of DPPH, ABTS, and hydroxyl radical scavenging activities were 50.8, 13.9, and 100.4 µg/ml, respectively. Then, the P. lobata extract was administered to C57Bl/6J mice and confirmed to have a superior effect on enhancing the antioxidant status including improving superoxide dismutase activity, glutathione peroxidase peroxide activity, total antioxidant capacity activity, and malondialdehyde contents in vivo. Furthermore, the P. lobata extract had beneficial and prebiotic effects on the composition and structure of gut microbiota. Results showed that the P. lobata extract significantly increased the abundance of beneficial bacteria, involving Lactobacillaceae and Bacteroidetes, and decreased the abundance of Ruminococcaceae, Prevotellaceae, and Burkholderiaceae. Overall, our results provided a basis for using the P. lobata extract as a promising and potential functional ingredient for the food industry.

The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro-oxygen and electric field.

In order to improve the high cost of equipment and difficult management caused by the natural aging of Chinese rice wine (Huangjiu), micro-oxygen (MO) and electric field (PEF) technology are used to accelerate the aging of Huangjiu. The results showed that micro-oxygen and electric field have a significant effect on the sensory characteristics and flavor characteristics of Huangjiu. Compared with the naturally aged Huangjiu, the flavor compounds of Huangjiu treated with micro-oxygen and electric field increase significantly. Based on principal component analysis, Huangjiu processed at 0.35 mg L/day or 0.5 mg L/day combined electric field exhibited similar flavor to the natural aged Huangjiu, which was highly associated with long-chain fatty acid ethyl esters (C13-C18). Moreover, partial least squares regression demonstrated that sensory attributes of cereal aroma and astringency were highlighted after aging time, while fruit aroma, continuation, and full body were dominant after micro-oxygen and electric field treatment. Micro-oxygen and electric field effectively enhanced the quality of Huangjiu, which could be applied in other alcoholic beverages.

Two New Sexual Talaromyces Species Discovered in Estuary Soil in China.

In the survey of mycobiota of mudflats in China, two new sexually reproducing Talaromyces sect. Talaromyces species were discovered and studied using a polyphasic approach. These species are named here Talaromyces haitouensis (ex-type AS3.160101T) and Talaromyces zhenhaiensis (ex-type AS3.16102T). Morphologically, T. haitouensis is distinguished by moderate growth, green-yellow gymnothecia, orange-brown mycelium, and echinulate ellipsoidal ascospores. T. zhenhaiensis is characterized by fast growth, absence of sporulation, cream yellow to naphthalene yellow gymnothecia and mycelium, and smooth-walled ellipsoidal ascospores with one equatorial ridge. The two novelties are further confirmed by phylogenetic analyses based on either individual sequences of BenA, CaM, Rpb2, and ITS1-5.8S-ITS2 or the concatenated BenA-CaM-Rpb2 sequences.

Identification of colloidal haze protein in Chinese rice wine (Shaoxing Huangjiu) mainly by matrix-assisted laser ionization time-of-flight mass spectrometry.

As one of the three most famous brewed wines in the world, Chinese rice wine is made from rice and husked millet, containing 14 percent to 20 percent alcohol. Highly original, yellow wine brewing techniques are regarded as the model of the wine brewing industry in Asia. Shaoxing Huangjiu is produced in Zhejiang province and remains the oldest and most representative Chinese rice wine. During storage, Shaoxing Huangjiu is susceptible to environmental disturbance and produces colloidal haze to result in turbidity. In this study, the main composition and source of colloidal haze protein in Shaoxing Huangjiu were analyzed by two-dimensional electrophoresis and matrix-assisted laser ionization time-of-flight tandem mass spectrometry (MALDI-TOF/TOF MS). The results showed that the proteins in colloidal haze mainly consisted of oat protein b1, oat-like protein, di-amylase inhibitor, pathogenesis-related protein, pathogenesis-related protein-4, chitinase II derived from wheat and oat-like protein, and beta-amylase derived from rice. The amino acid composition and secondary structure of haze protein and supernatant protein in Huangjiu were further explored by high-performance liquid chromatography and Fourier transform infrared spectroscopy. The study has broadened knowledge of the main composition and source of colloidal haze protein in Shaoxing Huangjiu. The corresponding results indicated that the amino acid composition from colloidal haze had the main characteristics of high hydrophobicity and low water solubility.

[Composition and distribution of yeasts at different fermentation stages for Maotai-flavor Chinese liquor production].

OBJECTIVE: In order to collect basic data for the analysis of metabolic mechanism, the composition and distribution patterns of yeasts at different fermentation stages for Maotai-flavor Chinese liquor production. METHODS: By using plate screening techniques, a large number of yeast cultures were obtained from fermenting grains. Based on 26S rDNA D1/D2 region sequencing, the yeasts were identified. According to quantitative change, species composition, relative frequency, diversity indices and similarity coefficients, the composition and distribution patterns of yeasts were studied. RESULTS: The numbers of yeasts in fermenting grains showed a rule of "higher-lower-higher-lower". A total of 13 species, 8 genera of the yeasts were identified. The whole diversity index of the yeasts was comparatively high. That the similarity coefficient in most cases was significantly higher than 0.5 showed that the species composition and distribution of yeasts were relatively stable. Issatchenkia orientalis, Pichia kudriavzevii and Saccharomyces cerevisiae play a very important role in the process of liquor fermentation. CONCLUSION: There were abundant yeast resources in fermenting grains of maotai-flavor liquor.

Diversity and ecological distribution of endophytic fungi associated with medicinal plants.

A total of 973 isolates of endophytic fungi were recovered from 1,144 tissue fragments of the six medicinal plant species belonging to 4 families collected in the Beijing Botanical Garden. Of these isolates 778 sporulated and were identified into 21 taxa by morphological characteristics. Among the taxa 11 belonged to Coelomycetes, 6 to Ascomycetes, and 4 to Hyphomycetes. Various numbers of endophytic fungi (5-8 taxa) were obtained from each plant. Alternaria alternata was the dominant species in the 6 plants, and Microsphaeropsis conielloides was also dominant in Eucommia ulmoides. There were high colonization rates (47.9%-63.1%) and isolation rates (0.7-0.93) of endophytic fungi, and they were conspicuously higher in twigs than those in leaves in the 6 plants examined. The colonization and isolation rates of endophytic fungi increased with the twig age. The results based on the analyses of cluster and Sorenson's similarity coefficients indicated that some endophytic fungi showed a certain degree of host and tissue preference.