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Exploring crop yield stability and the relationship between the water–fertilizer effect and annual precipitation type in a broomcorn millet–potato–spring corn rotation system under long-term fertilization on chestnut cinnamon soil in loess tableland can provide a scientific basis for rational fertilization in the northwest Shanxi region in years with different precipitation. This study was based on a 33-year long-term fertilizer experiment, using four fertilizer treatments: no fertilizer as control (CT), single fertilizer nitrogen (N), single organic fertilizer (M), and nitrogen fertilizer with organic fertilizer (NM). The results showed that broomcorn millet and maize had the highest yield in wet years, while potatoes had the highest yield in normal years and the yield under NM treatment was the highest. The sustainable yield index (SYI) values for potato and maize were higher than the SYI for the broomcorn millet during years with different precipitation and the SYI for the NM treatment was the highest. The water use efficiency of NM treatment was the highest. The yield of broomcorn millet and maize was affected by nitrogen fertilizer, organic fertilizer, and precipitation during the growth period, while the potato yield was mainly affected by nitrogen fertilizer and organic fertilizer. Therefore, the rotation of potato–maize and the rational allocation of organic and inorganic fertilizer (NM) is the best planting system in this region. [ABSTRACT FROM AUTHOR]

The simulated digestion and fermentation characteristics in vitro of exopolysaccharide (EPS) of Levilactobacillus brevis M‐10 were studied to evaluate its postbiotic properties. The simulated digestion results showed that EPS could not be degraded in saliva but could be very slightly degraded in gastric juice and could be degraded in intestinal juice. The results of simulated fermentation demonstrated that EPS could lower the intestine pH and be utilized by gut microbes to produce short‐chain fatty acids such as propionic acid and butyric acid. Meanwhile, EPS significantly raised the diversity of human gut microbiota, and the relative abundances of Phascolarctobacterium were significantly increased, whereas Fusobacterium and Morganella significantly decreased. In conclusion, EPS from L. brevis M‐10 was a good postbiotic as inulin. This was the first report about EPS as the postbiotic of L. brevis M‐10 screened from broomcorn millet sour porridge in northwestern Shanxi Province, China. [ABSTRACT FROM AUTHOR]

Introduction: Proso millet, a high-quality fermentation material used for Chinese yellow wine production, can produce special flavored substances; however, its role in improving the flavor and altering microbial communities of light-flavored Baijiu during fermentation remain unknown. Thus, we aimed to investigate the effect of proso millet on improving the flavor of light-flavored Baijiu and altering microbial communities during different fermentation stages. Methods: The dynamic changes in the microbial communities and flavor of proso millet (50%) + sorghum (50%) mixed fermentation samples were analyzed through intermittent sampling on days 7, 14, 21, and 28 of the fermentation process. Microbial high-throughput sequencing and the analysis of flavor characteristics were conducted through 16S DNA/ITS amplicon sequencing and gas chromatography (multi-capillary column)-ion mobility spectrometry, respectively. Results: Proso millet significantly changed the core flavor compound composition of traditional light-flavored Baijiu from ethyl acetate, ethyl hexanoate, ethyl hexanoate dimer, ethyl butanoate, ethyl lactate, and butyl acetate to oct-2-ene, 2-butanol, propyl propanoate, 2-pentenal, and 4-methylpentanal. The amplicon sequencing analysis revealed that the alpha diversity parameters of bacterial and fungal communities, including the Chao1, Pielou_e, Shannon, and Simpson indices, for proso millet-sorghum mixed fermentation samples were significantly higher than those for sorghum fermentation samples (p < 0.05). Of the 40 most significant microbial genera in two treatments, proso millet significantly increased the abundance of 12 bacterial and 18 fungal genera. Among the 40 most significant bacterial and fungal species, 23 bacterial species belonged to the Lactobacillus genus, whereas the 30 primary fungal species belonged to 28 different genera. The analysis of the relationship between microbial changes and the main flavor compounds of light-flavored Baijiu showed that bacteria from the Weissella, Acinetobacter, Bacteroides, Psychrobacter, Pseudarthrobacter, Lactococcus, Chloroplast, Saccharopolyspora, Psychrobacter, Saccharopolyspora, Pseudonocardiaceae, Bacteroides genera and fungi from the Thermoascus, Aspergillus, Pichia, Rhizomucor, Papiliotrema, Hyphopichia, and Mucor genera significantly inhibited the synthesis of ethyl hexanoate, ethyl butanoate, ethyl lactate ethyl lactate, and butyl acetate but increased the synthesis of ethyl acetate (p < 0.05). Moreover, these microbes exhibited a significantly greater abundance in proso millet-sorghum mixed fermentation samples than in sorghum samples. The synthesis of special flavored compounds in proso millet Baijiu was significantly positively correlated with the presence of fungi from the Rhizopus, Papiliotrema, Wickerhamomyces, Aspergillus, and Thermoascus genera but negative correlated with the presence of bacteria from the Weissella, Acinetobacter, Psychrobacter, Pseudarthrobacter, Bacteroides, and Saccharopolyspora genera. Regarding ethanol content, the low alcohol content of Fenjiu may be due to the significantly high abundance of fungi from the Psathyrella genus and bacteria from the Staphylococcus, Kroppenstedtia, Brevibacterium, and Acetobacter genera during fermentation. In summary, proso millet significantly altered the flavor of light-flavored Baijiu by inducing the formation of a special microbial community; however, it did not increase alcohol concentration. Discussion: This study lays the foundation for future research on Baijiu fermentation. Additionally, the study findings may help improve the production efficiency and elevate the quality and flavor of the final product. [ABSTRACT FROM AUTHOR]

Using microsatellite markers to analyze the genetic diversity of broomcorn millet resources and determine its genetic background is conducive to rational and efficient utilization of resources. In this study, eighty core germplasm of Shanxi broomcorn millet were used as materials, and 44 SSR markers were used as detection tools. PowerMarker 3.25 and PopGen 1.32 were used to calculate the genetic diversity measurement parameters, MEGA 11.0.10 was used to draw the cluster diagram, NTSYSpc2.11a was used for principal component Analysis, and ID Analysis 4.0 was applied to construct DNA molecular identity cards of the materials. The results showed that a total of 130 allelic variants were detected at 44 loci of 80 materials, with an average of 3 allelic variants detected at each locus. Based on UPGMA cluster analysis, 80 materials were classified into 4 groups(Ⅰ, Ⅱ, Ⅲ, and Ⅳ), mainly from Jinzhong city, Xinzhou city, Shuozhou city, and Xinzhou city. By principal component analysis, the materials were classified into 10 categories(G1-G10), with G1 from Datong city, G2 from Shuozhou city, G3 from Xinzhou city, G4 from Taiyuan city, G5-G10 from Yangquan city, Jinzhong city, Lüliang city, Changzhi city, Linfen city, and Yuncheng city, respectively. Combining PIC and I values, there were 21 pairs of SSR primers higher than average(RYW3, RYW7, RYW11, RYW14, RYW18, RYW26, RYW28, RYW29, RYW30, RYW31, RYW37, RYW40, RYW49, RYW54, RYW56, RYW61, RYW62, RYW65, RYW67, and RYW82). Using ID Analysis 4.0 software analysis, 16 primer combinations (RYW62, RYW67, RYW56, RYW65, RYW61, RYW40, RYW37, RYW31, RYW82, RYW29, RYW28, RYW49, RYW39, RYW54, RYW18, and RYW30) were found to distinguish all materials. Through the online twodimensional code generator, the basic information and string information of the test materials were processed, and the twodimensional code DNA molecular identity card could be obtained. [ABSTRACT FROM AUTHOR]