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Xiaoqu , a pivotal starter in baijiu fermentation, provides the most microflora and enzymes to initiate and maintain baijiu brewing. This study aims to explore the differences in microbiota and enzyme activities among Xiaoqu samples from seven provinces in southern China using high-throughput sequencing, plate isolation, and activity detection. The analyses revealed significant differences in bacterial and fungal communities across the samples. A total of 22 bacterial species and 17 target fungal species were isolated and identified. Predominant bacteria included Bacillus ( Bacillus subtilis ) and lactic acid bacteria (LABs), while the fungal communities were primarily composed of yeasts ( Saccharomyces cerevisiae ) and various molds. The activities of α-amylase and glucoamylase varied significantly among the samples, and samples from HN1 and GZ2 exhibited the highest activities. Correlation analyses highlighted the pivotal role of LABs in maintaining acidity and the importance of molds and yeasts in the saccharification and fermentation processes. These findings shed light on the microbial composition and diversity of Xiaoqu and the critical role of microbes in baijiu production. Moreover, they suggested potential microbial resources for developing artificial Xiaoqu via synthetic microbial community in the future, enhancing baijiu fermentation efficiency and overall product quality.

Trichomonascaceae is the largest family of ascomycetous yeast in the order Saccharomycetales. In spite of the extensive body of research on Trichomonascaceae in China, there remain new species to be discovered. Here, we describe four new species isolated from several rotting wood samples from Henan Province, Central China. Phylogenetic analysis of a combined ITS and nrLSU dataset with morphological studies revealed four new species in the Trichomonascaceae: Diddensiella luoyangensis, Sugiyamaella cylindrica, Su. robnettiae, and Zygoascus detingensis. Clustering in the Diddensiella clade, D. luoyangensis’ closest neighbour was D. transvaalensis. Meanwhile, Su. cylindrica clustered in the Sugiyamaella clade closest to Su. marilandica and Su. qingdaonensis. Also clustering in the Sugiyamaella clade, Su. robnettiae was most closely related to Su. chuxiongensis. Finally, Z. detingensis occupied a distinct and separated basal branch from the other species of the genus Zygoascus. These results indicate a high species diversity of Trichomonascaceae. [ABSTRACT FROM AUTHOR]

Aim: To investigate the volatile flavour components (VFCs), microbiota and their correlations of three categories of sufu, a Chinese fermented soybean food. Methods and Results: The VFCs were analyzed by headspace solid‐phase micro‐extraction (HS‐SPME) combined with gas chromatography and mass spectrometry. A total of 141 VFCs were tentatively identified, in which 12 esters, eight aldehydes, five alcohols and nine miscellaneous compounds were recognized as the characteristic VFCs through the relative odour activity value. The complex microbial community was revealed by Illumina MiSeq sequencing. Among the total 202 bacteria and 125 fungi species identified, 16 bacteria and 7 fungi species were revealed as dominant community members. Furthermore, the VFC‐microbiota correlation was characterized by Spearman's rank correlation coefficients (ρ). Based on the positive VFC‐microbiota correlation, two bacterial species and three fungal species were selected as potential flavour‐producing microbiota. Conclusions: A variety of VFCs and complicated microbiota were observed in the three categories of sufu. Lactococcus lactis, Sphingobacterium sp., Pichia fermentans, Kodamaea ohmeri and Saccharomyces rouxii were the potential flavour‐producing microbiota. Significance and Impact of the Study: The preliminary results would be useful for designing starter cultures to produce sufu with desirable sensory properties, consistent flavour and shorter ripening time. Furthermore, these results will also provide a new insight to improve the flavour quality of traditional fermented soybean food. [ABSTRACT FROM AUTHOR]

Aim: To investigate prospectively the qualitative and quantitative changes in oral carriage of yeasts and coliforms in southern Chinese people suffering from stroke. Materials and methods: In 56 elderly people suffering from stroke in a rehabilitation unit of a general medical hospital in Hong Kong, oral microbiological sampling using a combined imprint culture, oral rinse approach and clinical assessment was made during the acute stroke phase, on hospital discharge and 6 months later. Results: The oral carriage of yeasts increased significantly during acute stroke ( P < 0.05), whereas coliform carriage did not. A reduction in oral carriage of yeasts was found on hospital discharge and 6 months later and in coliforms at the 6-month assessment ( P < 0.05). Candida albicans and Klebsiella pneumoniae were the predominant yeast and coliform respectively. Stroke-related difficulty in tooth brushing and denture wearing were associated with higher oral yeast carriage ( P < 0.05). We also report here for the first time that the use of aspirin was associated with lower oral yeast carriage in people suffering from stroke. Conclusion: Oral yeast carriage was closely linked to the level of stroke-related functional disability that improved over time but had not totally resolved 6 months after hospital discharge. The oral reservoir of yeasts and coliforms in people suffering from stroke is noteworthy by care providers as K. pneumoniae may cause aspiration pneumonia. [ABSTRACT FROM AUTHOR]

The antifungal susceptibility of isolates from Chinese dermatomycosis patients to amorolfine was investigated following National Committee for Clinical Laboratory Standards (NCCLS) protocols. In total, 383 isolates were tested, including 132 strains from tinea pedis, 148 strains from tinea corporis/cruris, and 103 strains from onychomycosis. The minimum inhibitory concentration (MIC) of amorolfine against dermatophytes ranged from 0.01 to 0.08 μg ml−1. The MIC50 and MIC90 of amorolfine forTrichophyton rubrumwere both equal to 0.04 μg ml−1; forT. mentagrophytesthese MICs were 0.04 μg ml−1 and 0.08 μg ml−1 respectively; and forEpidermophyton floccosumthey were 0.02 μg ml−1 and 0.04 μg ml−1 respectively. The MIC range of amorolfine againstCandida parapsilosiswas 0.5–16 μg ml−1. MIC50 and MIC90 forC. parapsilosiswere 0.5 and 2 μg ml−1. MIC ranges of amorolfine againstScopulariopsisspp. andAcremoniumspp. were 0.5–4 and 2–8 μg ml−1, respectively.Candida albicans,Fusarium solaniandAspergillus flavusrequired relatively higher concentrations of amorolfine to inhibit their growth (MIC 0.125–64 μg ml−1, MIC50 and MIC90 were 4 and 64 μg ml−1). The results demonstrated that amorolfine is the only topical agent that has such a potent antifungal activity and a broad spectrum against a wide range of pathogenic fungi. [ABSTRACT FROM AUTHOR]

There is an increasing concern about the postharvest loss of table grapes due to pathogenic fungal decay. In order to identify the potential pathogenic fungi causing decay in table grapes at Zhenjiang, Jiangsu Province, China, we aimed to isolate fungi from decayed table grapes. Seven fungi, namely Aspergillus japonicas (A3), Aspergillus uvarum (B2), Cladosporium cladosporioides (C3), Aspergillus aculeatus (C4), Talaromyces rugulosus (C5), Penicillium georgiense (C7) and Penicillium expansum were isolated and identified as postharvest pathogens of grape berries. Among the isolated fungi, C. cladosporioides has the highest potential of disease-causing ability and pathogenic ability. To the best of our knowledge, this study represents the first isolation of P. georgiense from decayed grapes and confirmed its pathogenic potential in table grapes. In addition, the biocontrol ability of Saccharomyces cerevisiae , Rhodosporidium paludigenum , Rhodosporidium fluviale and Wickerhamomyces anomalus was examined against the isolated fungi. The yeast strains showed various levels biocontrol efficacy based on fungal strains. R. fluviale showed the highest biocontrol efficacy against all the isolated fungi. The present study will enrich the knowledge in postharvest fungal pathogens of table grapes as well as provides novel data in the field of biological control of postharvest decay of grapes. • Seven fungi were isolated and identified as postharvest pathogens of table grapes. • C. cladosporioides isolated from the decayed grapes for the first time in China. • Ability of P. georgiense causing decay in table grapes was reported first time. • R. fluviale was a most potential biological control yeast against isolated fungi. [ABSTRACT FROM AUTHOR]

This study aims to investigate the technological properties of yeast strains isolated from traditional low-salt fermented Suan yu fish as starter culture. A step-by-step approach was used to determine the technological properties of the isolated yeast strains. The enzymatic activity (catalase, urease, β-glucosidase, protease, and lipase) under adverse conditions (pH, salt, and temperature) were evaluated. Principal component analysis was used to assess data. Twenty-five strains with desirable technological properties were selected for evaluation of probiotic traits (tolerance at pH 2.5 and 0.3% bile salts, antimicrobial activity, hydrophobic properties, and biofilm production). These isolates were identified by sequencing the D1/D2 region of 26S rDNA. Finally, seven isolates with desirable probiotic traits were analyzed for their ability to survive through gastric transit using a gastrointestinal simulation model. An In vitro test showed that isolates 3, 12, 19, 24, and 43 exhibited high survival levels (60%-70%), similar to those of the indicator strain (Saccharomyces cerevisiae). The results suggest that five isolates (S. cerevisiae strains 3, 12, 19, 24, and 43) showed desirable technological properties and probiotic traits and therefore can be used as functional starter cultures to produce fermented fish products. PRACTICAL APPLICATIONS: Researchers have investigated the activity of LAB as functional and probiotic microorganisms; however, information on the probiotic potential of yeasts remains limited. Yeasts are microorganisms that present and induce biochemical changes in several fermented meat and fish products. In the present study, the technological and probiotic properties of 52 isolates from Suan yu were investigated to identify potential probiotic strains for starter cultures. Our results suggest that five isolated S. cerevisiae strains showed desirable technological properties and probiotic traits and therefore can be used as functional starter cultures to produce fermented fish products, and other fermented foods. Functional yeast isolates are used to effectively improve the quality of fermented fish products for consumer acceptance. This study has focused on the possibility to produce a functional Suan yu using a potential probiotic S. cerevisiae as starter culture to enhance health benefits., (© 2019 Wiley Periodicals, Inc.)

In this study, a recombinant thyroid receptor (TR) gene yeast assay combined with Monte Carlo simulation were used to evaluate and characterize soil samples collected from Jilin (China) along the Second Songhua River, for their ant/agonist effect on TR. No TR agonistic activity was found in soils, but many soil samples exhibited TR antagonistic activities, and the bioassay-derived amiodarone hydrochloride equivalents, which was calculated based on Monte Carlo simulation, ranged from not detected (N.D.) to 35.5μg/g. Hydrophilic substance fractions were determined to be the contributors to TR antagonistic activity in these soil samples. Our results indicate that the novel calculation method is effective for the quantification and characterization of TR antagonists in soil samples, and these data could provide useful information for future management and remediation efforts for contaminated soils., (Copyright © 2016 Elsevier Inc. All rights reserved.)

The Chinese citrus fruit fly, Bactrocera minax (Enderlein) is a univoltine Tephritidae pest that infests Citrus species. Field trials were conducted in 2010 to determine the potential use of a lure based on enzymatical-hydrolyzed beer yeast as liquid bait (hereafter named H-protein bait) for B. minax in the Hubei province, China. In a citrus orchard, we compared the attractiveness among aqueous solutions of H-protein bait, GF-120 fruit fly bait, sugar-vinegar-wine mixture, torula yeast, and Jufeng attractant when used in traps and in spot sprays, that is, lures used in combination with the insecticide trichlorphon. The H-protein bait was the most attractive lure in traps, ensnaring significantly more adults than sugar-vinegar-wine mixture, torula yeast, and Jufeng attractant, in decreasing efficiency order. In spot sprays those with H-protein bait killed significantly more female and male flies within 40 min than those with sugar-vinegar-wine mixture, GF-120, Jufeng attractant, and the control. In addition, the total number of flies killed by H-protein bait during the spot spray duration was higher than other treatments. Our results demonstrated that the H-protein bait may be a useful tool in citrus orchards in China to monitor B. minax populations as well as to manage this pest when used in spot sprays.

Detailed analyses were undertaken of the natural constituents of red yeast rice, a traditional Chinese medicine and food known for centuries to improve blood circulation. Preparation of red yeast rice following ancient methods by fermenting the fungal strain Monascus purpureus Went on moist and sterile rice indicated the presence of a group of metabolites belonging to the monacolin family of polyketides, together with fatty acids, and trace elements. The presence of these compounds may explain in part the cholesterol-lowering ability associated with this traditional Chinese food.