Article
Environmental Sciences
Jingjing Liu, Wei Liu, Yingbin Zhang, Chongjun Chen, Weixiang Wu, Tian C. Zhang
Summary: In-situ leaching technology for exploiting ion adsorption rare earth ore has led to environmental problems and deterioration of mining soil ecosystems. This study used molecular biology techniques and high-throughput sequencing to analyze the impact of mining operation on microbial communities in rare earth mining soil, showing that bacterial, archaeal, and ammonia-oxidizing archaea communities were significantly affected by ionic rare earth elements. Additionally, network analysis demonstrated positive interactions among microorganisms that could enhance adaptability in harsh environments.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Biochemistry & Molecular Biology
Liling Liu, Lu Lu, Huilin Li, Zhensi Meng, Tingfa Dong, Chao Peng, Xiao Xu
Summary: The study revealed significant differences in bacterial and fungal communities on the phyllosphere of female and male Populus cathayana plants, with each gender having unique microbial populations. These differences may be related to the mineral, inorganic, and organic nutrient content.
MOLECULAR PLANT-MICROBE INTERACTIONS
(2021)
Article
Food Science & Technology
Zixia Chen, Jiajia Song, Lu Ren, Hongwei Wang, Yu Zhang, Huayi Suo
Summary: The effect of microbial succession on the quality and flavor of Mucor wutungkiao fermented sufu remains unclear. In this study, the changes in physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu during fermentation were investigated using Mucor wutungkiao 40477 as a starter culture. The results revealed that the levels of amino acid nitrogen and total acid increased, and the pH, hardness, and elasticity of the sufu decreased. 17 free amino acids and 51 flavor compounds were detected, with umami amino acids and esters being the major contributors, respectively. Unclassified_f_Enterobacteriaceae, Lactococcus, and Aspergillus were the dominant microorganisms during fermentation.
Article
Agricultural Engineering
Pooja Sharma, Sonam Tripathi, Ram Chandra
Summary: This study investigated the profiling and efficiency of microbial communities in pulp and paper industry wastewater, identifying major phyla such as Proteobacteria, Bacteroidetes, and Firmicutes. The findings highlighted the essential role of microbial communities in oxidizing and detoxifying complex contaminants, leading to the design of effective remediation techniques for polluted wastewater. Further research attention may be given to the adaptation and survival ability of different classes of microbes in metal-polluted wastewater for bioremediation purposes.
BIORESOURCE TECHNOLOGY
(2021)
Article
Biodiversity Conservation
Jinjin Sun, Pengbin Wang, Haibo Wang, Xiaojun Yu
Summary: The study found that vegetation coverage and biomass, as well as species diversity in alpine meadows, decreased as degradation increased, while soil total nitrogen, available nitrogen, and organic matter first increased and then decreased with degradation. Fungal communities responded more strongly to degradation than bacterial communities, with different degrees of degradation showing significant differences in alpha diversity of bacteria and fungi.
GLOBAL ECOLOGY AND CONSERVATION
(2021)
Article
Microbiology
Shiyu Zhang, Xue Li, Kun Chen, Junmei Shi, Yan Wang, Peiyu Luo, Jinfeng Yang, Yue Wang, Xiaori Han
Summary: Soil microorganisms play essential roles in nutrient cycling and soil quality in agriculture. Long-term fertilization can impact soil microbial diversity and community structure, with chemical fertilizer combined with pig manure showing greater effects than chemical fertilizer alone. Soil properties such as pH and nutrient levels are key factors influencing bacterial and fungal taxa after years of fertilization in sandy soil.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Geosciences, Multidisciplinary
Jin Chen, Yaxin Zheng, Yuqing Guo, Fansheng Li, Daolong Xu, Lumeng Chao, Hanting Qu, Baojie Wang, Xiaodan Ma, Siyu Wang, Yuying Bao
Summary: Research discovered significant differences in composition and potential functionality of soil microbial communities between Late Pleistocene volcanic soils and Holocene volcanic soils in Inner Mongolia. While older volcanic soils had greater richness and diversity in microbial communities, younger volcanic soils exhibited a more complex microbial network. Soil bacterial communities were more sensitive to Quaternary volcanic soils than fungal communities, showing significant differences at the phylum level and possessing more biomarkers.
Article
Soil Science
Micaela Tosi, William Deen, Rhae Drijber, Morgan McPherson, Ashley Stengel, Kari Dunfield
Summary: In a continuous corn trial, long-term nitrogen inputs had minor effects on soil microbial community structure, with differences between prokaryotes and fungi. Short-term shock nitrogen rates had minimal impact on microbial community structure, with changes observed at lower taxonomic levels and low nitrogen favoring phylogenetically diverse taxa.
SOIL BIOLOGY & BIOCHEMISTRY
(2021)
Article
Food Science & Technology
Xiaoxue Yang, Zheng Peng, Qi Zhu, Chengcong Chen, Jiheng Liu, Songtao Fu, Juan Zhang
Summary: This study analyzed the compounds contributing to the aroma of aged Tieguanyin tea and explored the underlying aging mechanism. The results showed that certain volatile compounds were characteristic of the aged aroma, and bacteria and fungi had strong interactions with these compounds. The findings provide important insights into improving the quality of aged Tieguanyin tea.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Jinlin Li, Bin Peng, Li Huang, Bizhen Zhong, Chengwei Yu, Xiangfei Hu, Weiya Wang, Zongcai Tu
Summary: This study analyzed the flavors and microorganism community of Aspergillus-Douchi at different fermentation stages and found a correlation between flavor formation and microorganism succession. The primary flavors during koji-making were aldehydes, ketones, and aromatic compounds, while the main flavors after fermentation were acids, esters, aromatic compounds, and alcohols. The dominant microorganisms were bacteria, including Bacillus and Staphylococcus, while Aspergillaceae was the dominant fungal throughout fermentation. The aromatic flavors in Aspergillus-Douchi were mainly produced from the synergistic actions of bacteria and fungi.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Ren Bai, Meng Zhou, Yumeng Guo, Jun Sheng, Yujia Yuan, Qingmei Li, Longyu Hou, Wenming Bai
Summary: Long-term mowing significantly affects the community structures of plants and soil microbial groups. The microbial communities are mainly correlated with plant parameters rather than soil properties. Furthermore, plant beta-diversity regulates the beta-diversity of soil microbial communities.
Article
Soil Science
Yuxing Xu, Shiqi Ren, Yanfang Liang, Apeng Du, Chao Li, Zhichao Wang, Wankuan Zhu, Lichao Wu
Summary: The intensive management of Eucalyptus plantations has raised concerns about their impact on the environment and society, particularly regarding the transformation of monoculture plantation cutover areas. This study investigated how different transformation patterns of Eucalyptus plantations affected soil microbial communities and functions. The results showed that the transformation pattern of Eucalyptus x Manglietia glauca Blume mixed plantations significantly improved soil fertility compared to monoculture plantations.
APPLIED SOIL ECOLOGY
(2021)
Article
Agronomy
Quanzhi Wang, Limin Zhou, Han Jin, Bingcheng Cong, Hua Yang, Shimei Wang
Summary: The microbiota in soil plays a crucial role in inhibiting plant pathogens. However, the relationship between soil particles and local microbial communities has not been fully confirmed. This study examined the differences in microbial communities between suppressive and conducive soils using soil particle-size fractions. The results showed notable differences in composition, traits, and physiochemical parameters between the two soil types. The taxonomic composition of microbial communities also varied significantly. Structural equation modeling revealed complex associations between soil particles, physiochemical parameters, microbial communities, and soil enzyme activities, which influenced soil suppressiveness. These findings highlight the importance of resident microbial communities in specific soil particles for the development of soil suppressiveness.
Article
Microbiology
Thi Lan Anh Nguyen, Ha Thi Cam Dang, Ton That Huu Dat, Bernd W. Brandt, Wilfred F. M. Roling, Abraham Brouwer, Rob J. M. van Spanning
Summary: The succession of bacterial communities during the biodegradation of 2,3,7,8-TCDD was studied, and it was found that an increase in the relative abundance of certain bacterial genera correlated with increased degradation of 2,3,7,8-TCDD. The addition of different carbon and energy sources had varying effects on the degradation rate of 2,3,7,8-TCDD.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
Peng Si, Wei Shao, Huili Yu, Guoyi Xu, Guoqiang Du
Summary: This study found that adding malic acid significantly affected the microbial community structure and function in the grape rhizosphere and positively influenced nutrient absorption and fruit quality, with a better effect observed at 5% malic acid concentration. Bacillaceae and Woeseiaceae were identified as key bacteria that played a major role in grape fruit quality and nutrient absorption.
FRONTIERS IN MICROBIOLOGY
(2022)
