Comparative metagenomics analysis of the rhizosphere microbiota influence on Radix Angelica sinensis in different growth soil environments in China

A Metagenomic Time-Series Approach to Assess the Ecological Stability of Microbial Mats in a Seasonally Fluctuating Environment

Microbial mats are complex ecological assemblages that have been present in the rock record since the Precambrian and can still be found in extant marginalized environments. These structures are considered highly stable ecosystems. In this study, we evaluate the ecological stability of dome-forming microbial mats in a modern, water-level fluctuating, hypersaline pond located in the Cuatro Ciénegas Basin, Mexico. We conducted metagenomic sampling of the site from 2016 to 2019 and detected 2250 genera of Bacteria and Archaea, with only <20 belonging to the abundant taxa (>1%). The microbial community was dominated by Proteobacteria, Euryarchaeota, Bacteroidetes, Firmicutes, and Cyanobacteria, and was compositionally sensitive to disturbances, leading to high taxonomic replacement even at the phylum level, with a significant increase in Archaea from [Formula: see text]1-4% to [Formula: see text]33% throughout the 2016-2019 study period. Although a core community represented most of the microbial community (>75%), relative abundances shifted significantly between samples, as demonstrated by changes in the abundance of Coleofasciculus from 10.2% in 2017 to 0.05% in 2019. Although functional differences between seasons were subtle, co-occurrence networks suggest differential ecological interactions between the seasons, with the addition of a new module during the rainy season and the potential shift in hub taxa. Functional composition was slightly more similar between samples, but basic processes such as carbohydrate, amino acid, and nucleic acid metabolisms were widely distributed among samples. Major carbon fixation processes included sulfur oxidation, nitrogen fixation, and photosynthesis (both oxygenic and anoxygenic), as well as the Wood-Ljundgahl and Calvin cycles.

The Influence of Seasons on the Composition of Microbial Communities and the Content of Lactic Acid during the Fermentation of Fen-Flavor Baijiu

During the fermentation of Fen-flavor Baijiu, the number of lactic acid bacteria is high in summer, resulting in excessive lactic acid and an unpleasant astringent taste. Thus, it is necessary to identify the critical influence factors for the formation of lactic acid and the composition of the microbial community in the fermented grains during the brewing process of Fen-flavor Baijiu in cold and hot seasons using HPLC and high-throughput sequencing technology. The results suggest that Lactobacillus acetotolerans is the key microorganism causing different contents of lactic acid in fermented grains and that Lactobacillus plantarum is a favorable factor for acid production in the fermentation process during hot seasons. Twelve lactic-acid-producing strains were isolated from the fermented grains at the latter stage of fermentation, and the analysis of these strains showed that the Lactobacillus plantarum LP strain has the strongest capacity for lactic acid production and the Lacticaseibacillus rhamnosus LR strain has the strongest capacity for acid production, respectively. In addition, the Lentilactobacillus hilgardii LH strain has the characteristics of both acid and alcohol resistance. The results obtained from this study provide a reference for reducing the content of lactic acid in summer and have potential value for further improving the quality of Fen-flavor Baijiu.