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Summary: Yeast extract (YE) is a kind of umami additives used in fermented condiments, it also has special yeasty flavour (YF), which is not widely accepted by some consumers. In this paper, the technology of mixed microbial transformation was applied to eliminate or cover up YF during mixed fermentation. FG10, which is produced by Hubei Angel Yeast Co. Ltd, is a kind of YE that has the distinctive YF and has been applied to the market. It had good sensory evaluation after 6 h with Saccharomycopsis fibuligera and Lactococcus lactis. At 6 h, compared with single fermentation, the number of bacteria of L. lactis was enhanced by 34.28%, and the number of bacteria of S. fibuligera was reduced by 47.93%. The yeasty flavoured substances propionic acid and butyric acid were completely removed. The result of GC‐MS showed that acetal, phenyl acetaldehyde, 2,4‐dimethylbenzaldehyde, benzaldehyde, isoamyl alcohol, 5‐methyl‐2‐furan methanol, phenylethanol were generated or increased. Furthermore, the amino acids of YE were significantly different after fermentation by different microorganisms (P < 0.05), The flavour compounds and amino acids in YE before and after fermentation had closely correlation (r = 0.94), the consumption of amino acids in mixed fermentation promoted the variety of corresponding flavour compounds, which boosted the formation of free YF YE. In addition, taste substances lactic acid generated 6.27 ± 0.115 g L−1 and nucleotides improved 15.05%, which were beneficial to natural YF free seasoning with YE as raw material. [ABSTRACT FROM AUTHOR]

We characterized a negative sense single-stranded RNA mycovirus, Fusarium oxysporum mymonavirus 1 (FoMyV1), isolated from the phytopathogenic fungus Fusarium oxysporum. The genome of FoMyV1 is 10,114 nt, including five open reading frames (ORFs1–5) that are non-overlapping and linearly arranged. The largest, ORF5, encodes a large polypeptide L containing a conserved regions corresponding to Mononegavirales RNA-dependent RNA polymerase and mRNA-capping enzyme region V; the putative functions of the remaining four ORFs are unknown. The L protein encoded by ORF5 shared a high amino acid identity of 65% with that of Hubei rhabdo-like virus 4, a mymonavirus that associated with arthropods. However, the L protein of FoMyV1 also showed amino acid similarity (27–36%) with proteins of mynonaviruses that infect the phytopathogenic fungi Sclerotinia sclerotiorum and Botrytis cineaea. Phylogenetic analysis based on L protein showed that FoMyV1 is clustered with the members of the genus Hubramonavirus in the family Mymonaviridae. Moreover, we found that FoMyV1 could successfully transfer by hyphal anastomosis to a virus-free strain. FoMyV1 reduced the vegetative growth and conidium production of its fungal host but did not alter its virulence. To the best of our knowledge, this is not only the first mymonavirus described in the species F. oxysporum , but also the first Hubramonavirus species found to infect a fungus. However, the incidence of FoMyV1 infections in the tested F. oxysporum strains was only 1%. [ABSTRACT FROM AUTHOR]