Aromatic compounds serve as the primary source of floral and fruity aromas in sauce-flavor (Maotai flavor) baijiu, constituting the skeleton components of its flavor profile. Nevertheless, the formation mechanism of these compounds and key aroma-producing enzymes in sauce-flavor Daqu (fermentation agent, SFD) remain elusive. Here, we combined metagenomics, metaproteomics, metabolomics, and key enzyme activity to verify the biosynthesis pathway of aromatic compounds and to identify key enzymes, genes, and characteristic microorganisms in SFD. The results showed that the later period of fermentation was critical for the generation of aromatic compounds in SFD. In-situ verification was conducted on the potential key enzymes and profiles in various metabolites, providing comprehensive evidence for the main synthetic pathways of aromatic compounds in SFD. Notably, our results showed that primary amine oxidase (PrAO) and aldehyde dehydrogenase (ALDH) emerged as two key enzymes promoting aromatic compound synthesis. Additionally, two potential key functional genes regulating aromatics generation were identified during SFD fermentation through correlation analysis between proteins and relevant metabolites, coupled with in vitro amplification test. Furthermore, original functional strains (Aspergillus flavus-C10 and Aspergillus niger-IN2) exhibiting high PrAO and ALDH production were successfully isolated from SFD, thus validating the results of metagenomics and metaproteomics analyses. This study comprehensively elucidates the pathway of aromatic compound formation in SFD at the genetic, proteomic, enzymatic, and metabolomic levels, providing new ideas for the investigation of key flavor substances in baijiu. Additionally, these findings offer valuable insights into the regulatory mechanisms of aromatic compounds generation.

Anaerobic digestion of phenolic wastewater by anaerobic membrane bioreactor (AnMBR) has revealed increasing attractiveness, but the application of AnMBRs for treating high-strength phenolic wastewater faces challenges related to elevated phenol stress and membrane fouling. In this study, the coupling of AnMBR and polyaluminum chloride (PAC) was developed for efficient treatment of high-strength phenolic wastewater. The system achieved robust removal efficiencies of phenol (99%) and quinoline (98%) at a gradual increase of phenol concentration from 1000 to 5000 mg/L and a constant quinoline concentration of 100 mg/L. The dosing of PAC could effectively control the membrane fouling rate with the transmembrane pressure (TMP) increasing rate as low as 0.17 kPa/d. The robust performances were mainly attributed to the favorable retention of functional microbes through membrane interception, while pulse cross flow buffered against phenol stress and facilitated cake layer removal. Meanwhile, the enriched core functional microbes, such as Syntrophorhabdus, Syntrophus, Mesotoga and Methanolinea, played a crucial role in further reduction of phenol stress. Notably, the significant presence of biomacromolecule degrader, such as Levilinea, contributed to membrane fouling mitigation through extracellular polymer degradation. Moreover, the enlargement of particle size distribution (PSD) by PAC was expected to mitigate membrane fouling. This study provided a promising avenue for sustainable treatment of high-strength phenolic wastewater.

Msalais is a traditional wine produced from naturally fermented boiled local grape juice in China. It has characteristic dried fruit and caramel odors, mainly attributed to aromatic compounds, such as furaneol and 5-methylfurfural. However, it is unclear how microbes involved in the natural fermentation of Msalais contribute to this characteristic aroma. Here, we analyzed the Msalais-fermenting microbes and aromatic compounds formed during natural Msalais fermentation by using high-throughput sequencing and gas chromatography-mass spectrometry, respectively. The analysis revealed that Saccharomyces cerevisiae, Kazachstania humilis, Lactobacillus plantarum, and Lactobacillus farraginis are the dominant and key functional species that produce high amounts of furaneol and 5-methylfurfural during Msalais fermentation. Of these, K. humilis and L. farraginis are rarely detected during regular wine fermentation. The identified functional species could be used to control typical aromatic characteristics of Msalais.

The limited bioavailability of polycyclic aromatic hydrocarbons (PAHs) in soils poses a challenge for their biodegradation. We hypotheses soapwort (Saponaria officinalis L.) as a factory in-situ providing biosurfactant, which could effectively promote the BaP removal by exogenous or native functional microbes. Rhizo-box and microcosm experiments were conducted to analyze the phyto-microbial remediation mechanism of soapwort, a plant that excretes biosurfactants known as saponins, and combined with two exogenous strains (P. chrysosporium and/or B. subtilis) for benzo[a]pyrene (BaP)-contaminated soils. The results revealed that the natural attenuation treatment (CK) BaP achieved only a 15.90% BaP removal rate after 100 days. In contrast, soapwort (SP), soapwort-bacteria (SPB), soapwort-fungus (SPF), soapwort- bacteria - fungus (SPM) mediated rhizosphere soils treatments yielded removal rates of 40.48%, 42.42%, 52.37%, and 62.57%, respectively. The analysis of the microbial community structure suggested that soapwort stimulated the introduction and native functional microorganisms, such as Rhizobiales, Micrococcales, and Clostridiales, which contributed to BaP removal via metabolic pathways. Furthermore, the efficient BaP removal was attributed to saponins, amino acids, and carbohydrates, which facilitated mobilization, solubilization of BaP, and microbial activity. In conclusion, our study highlights the potential of soapwort and specific microbial strains to effectively remediate PAH-contaminated soils.

Constructed wetlands (CWs) added with biochar were built to study pollutant removal efficiencies, nitrous oxide (N2O) emission characteristics, and biological mechanisms in nitrogen transformation. The results showed that biochar addition enhanced the average removal rates of ammonium (NH4+-N), total nitrogen, and chemical oxygen demand by 4.03-18.5%, 2.90-4.99%, and 2.87-5.20% respectively while reducing N2O emissions by 25.85-83.41%. Based on 15N stable isotope tracing, it was found that nitrification, denitrification, and simultaneous nitrification and denitrification were the main processes contributing to N2O emission. The addition of biochar resulted in maximum reduction rates of 71.50%, 80.66%, and 73.09% for these three processes, respectively. The relative abundance of nitrogen-transforming microbes, such as Nitrospira, Dechloromonas, and Denitratisoma, increased after the addition of biochar, promoting nitrogen removal and reducing N2O emissions. Adding biochar could increase the functional gene copy number and enzyme activity responsible for nitrogen conversion, which helped achieve efficient NH4+-N oxidation and eliminate nitrite accumulation, thereby reducing N2O emissions.

The performance of an electric-integrated vertical flow constructed wetland (E-VFCW) for chloramphenicol (CAP) removal, changes in microbial community structure, and the fate of antibiotic resistance genes (ARGs) were evaluated. CAP removal in the E-VFCW system was 92.73% ± 0.78% (planted) and 90.80% ± 0.61% (unplanted), both were higher than the control system which was 68.17% ± 1.27%. The contribution of anaerobic cathodic chambers in CAP removal was higher than the aerobic anodic chambers. Plant physiochemical indicators in the reactor revealed electrical stimulation increased oxidase activity. Electrical stimulation enhanced the enrichment of ARGs in the electrode layer of the E-VFCW system (except floR). Plant ARGs and intI1 levels were higher in the E-VFCW than in the control system, suggesting electrical stimulation induces plants to absorb ARGs, reducing ARGs in the wetland. The distribution of intI1 and sul1 genes in plants suggests that horizontal transfer may be the main mechanism dispersing ARGs in plants. High throughput sequencing analysis revealed electrical stimulation selectively enriched CAP degrading functional bacteria (Geobacter and Trichlorobacter). Quantitative correlation analysis between bacterial communities and ARGs confirmed the abundance of ARGs relates to the distribution of potential hosts and mobile genetic elements (intI1). E-VFCW is effective in treating antibiotic wastewater, however ARGs potentially accumulate.

UNASSIGNED: The main goal of tobacco fermentation technology is to minimize the alkaloid content while improving flavor substance content.
UNASSIGNED: This study revealed the microbial community structure and their metabolic functions during cigar leaf fermentation by high-throughput sequencing and correlation analysis, and evaluated the fermentation performance of functional microbes based on in vitro isolation and bioaugmentation fermentation.
UNASSIGNED: The relative abundance of Staphylococcus and Aspergillus increased first but then decreased during the fermentation, and would occupy the dominant position of bacterial and fungal communities, respectively, on the 21st day. Correlation analysis predicted that Aspergillus, Staphylococcus and Filobasidium could contribute to the formation of saccharide compounds, Bacillus might have degradation effects on nitrogenous substances. In particular, Candida, as a co-occurring taxa and biomarker in the later stage of fermentation, could not only degrade nitrogenous substrates and synthesize flavor substances, but also contribute to maintaining the stability of microbial community. Moreover, based on in vitro isolation and bioaugmentation inoculation, it was found that Candida parapsilosis and Candida metapsilosis could significantly reduce the alkaloids content and increase the content of flavor components in tobacco leaves.
UNASSIGNED: This study found and validated the critical role of Candida in the fermentation of cigar tobacco leaves through high-throughput sequencing and bioaugmentation inoculation, which would help guide the development of microbial starters and directional regulation of cigar tobacco quality.

Soil microbial communities are usually regarded as one of the key players in the global element cycling. Moreover, an important consequence of oil contamination altering the structure of microbial communities is likely to result in an increased carbon emission. However, understanding of the complex interactions between environmental factors and biological communities is clearly lagging behind. Here it showed that the flux of carbon emissions increased in oil-contaminated soils, up to 13.64 g C·(kg soil)-1·h-1. This phenomenon was mainly driven by the enrichment of rare degrading microorganisms (e.g., Methylosinus, Marinobacter, Pseudomonas, Alcanivorax, Yeosuana, Halomonas and Microbulbifer) in the aerobic layer, rather than the anaerobic layer, which is more conducive to methane formation. In addition, petroleum hydrocarbons and environmental factors are equally important in shaping the structure of microbial communities (the ecological stability) and functional traits (e.g., fatty acid metabolism, lipid metabolism and amino acid metabolism) due to the different ecological sensitivities of microorganisms. Thus, it can be believed that the variability of rare hydrocarbon degrading microorganisms is of greater concern than changes in dominant microorganisms in oil-contaminated soil. Undoubtedly, this study could reveal the unique characterization of bacterial communities that mediate carbon emission and provide evidence for understanding the conversion from carbon stores to carbon gas release in oil-contaminated soils.

Silver nanoparticles (AgNPs) has been widely detected in the substrates of constructed wetlands (CWs), posing threaten to pollutants removal efficiency of CWs. However, the way to alleviate the toxicity of AgNPs on CWs is unclear. In this study, the gravel (GR), biochar (BC), pyrite (PY) and pyrite coupled with biochar matrix (PYBC) were selected as substrates to restore the pollutants removal efficiency of CWs under the exposure to the environment (0.2 mg/L) and accumulation (10 mg/L) concentration of AgNPs. Results showed that the BC and PY showed limited mitigation effects, while the PYBC alleviated the toxicity significantly. Especially in the exposure to the accumulation concentration of AgNPs, the removal of NH4+-N, TN, COD and TP in the PYBC were 10.2%, 8.3%, 9.4% and 10.7% higher than that in the GR, respectively. Mechanism analysis verified that AgNPs were transformed into Ag-Fe-S core shell aggregates (size >200 nm) decreasing bioavailability and the damage to cytomembrane. The PYBC restored the nitrogen removal efficiency by increasing the abundance of Nitrospira and Geothrix, which these bacteria were defined as nitrifiers and Feammox bacteria. This study provides a promising strategy to mitigate AgNPs\' toxicity on the pollutant removal efficiency in CWs.

Microorganisms play essential roles in flavor formation during soy sauce fermentation. Different soy sauce fermentation types significantly affect flavor formation. However, comparisons of microbial communities and metabolites between different fermentation types have been little studied. Here, we investigated variation in microbial communities, metabolite profiles, and metabolic pathways during Japanese-type (JP) and Cantonese-type (CP) fermentation. Free amino acids and volatile compound profiles varied significantly between fermentation types, with JP samples containing higher contents of esters (39.84%; p < 0.05), alcohols (44.70%; p < 0.05) in the 120 d fermentation samples. Volatile compound profiles varied significantly between fermentation types, with JP samples containing higher contents of esters, alcohols, and free amino acids (p < 0.05). Metagenomic analysis indicated that both JP and CP communities were dominated by Tetragenococcus, Staphylococcus, Weissella (bacteria), and Aspergillus (fungi), but the two communities varied differently over time. Tetragenococcus drastically increased in abundance throughout the fermentation (from 0.02 to 59.2%) in JP fermentation, whereas Tetragenococcus (36.7%) and Staphylococcus (29.7%) dominated at 120 d of fermentation in CP fermentation. Metagenomic functional profiles revealed that the abundances of most genes involved with carbohydrate, amino acid, and lipid metabolism exhibited significant differences between fermentation types (p < 0.05) during the middle to late fermentation stages. Furthermore, predicted metabolic pathways for volatile substance biosynthesis differed between JP and CP fermentation, likely explaining the differences in flavor metabolite profiles. In addition, most of the genes associated with flavor generation were affiliated with Tetragenococcus, Weissella, Staphylococcus, Bacillus, and Aspergillus, suggesting that these microbes play important roles in flavor production during soy sauce fermentation. This study significantly improves our understanding of microbial functions and their metabolic roles in flavor formation during different soy sauce fermentation processes.