Search Results (21)

Fermentation plays a pivotal role in shaping the flavor and overall quality of Pu-erh tea, a microbially fermented dark tea. Here, we monitored physicochemical properties, chemical constituents, and microbial succession at 15 fermentation time points. Amplicon sequencing identified Staphylococcus, Bacillus, Kocuria, Aspergillus, Blastobotrys, Thermomyces, and Rasamsonia as dominant genera, with prokaryotic communities showing greater richness and diversity than eukaryotic ones. Beta diversity and clustering analyses revealed stable microbial structures during late fermentation stages. Non-targeted metabolomics detected 347 metabolites, including 56 significantly differential compounds enriched in caffeine metabolism and unsaturated fatty acid biosynthesis. Fermentation phases exhibited distinct metabolic patterns, with volatile aroma compounds (2-acetyl-1-pyrroline, 2,5-dimethylpyrazine) and health-beneficial fatty acids (linoleic acid, arachidonic acid) accumulating in later stages. OPLS-DA and KEGG PATHWAY analyses confirmed significant shifts in metabolite profiles relevant to flavor and biofunctionality. RDA revealed strong correlations between microbial taxa, environmental parameters, and representative metabolites. To functionally verify microbial contributions, 17 bacterial and 10 fungal strains were isolated. Six representative strains, mainly Bacillus and Aspergillus, exhibited high enzymatic activity on macromolecules, confirming their roles in polysaccharide and protein degradation. This integrative multi-omics investigation provides mechanistic insights into Pu-erh tea fermentation and offers a scientific basis for microbial community optimization in tea processing. Full article

Fermentation is a fundamental technique that allows us to obtain high-quality cacao beans and derived products. Therefore, it is necessary to apply fermentation correctly to maximize product quality. Fermentation techniques vary by region and include piles, trays, wooden boxes, baskets, and platforms. During these processes, several factors influence the physicochemical and sensory characteristics of cacao beans. The factors that influence these characteristics are the frequency of turning, the genotype of the bean, and the duration of fermentation. This review aims to explore how the fermentation method, turning frequency, bean genotype, and fermentation duration affect the physicochemical and sensory qualities of cacao beans. To this end, an exhaustive search for recent information on the most commonly used fermentation methods in cacao-producing countries over the last 10 years was carried out. The fermentation method in wooden boxes or crates is the most commonly used method worldwide. The most common turning frequency is 24 or 48 h, which is considered the most suitable time for obtaining cacao beans with better sensory attributes, such as floral and fruity aromas, and a lower level of acidity. Finally, a relationship was found between the genotype and the optimal fermentation time of cacao: about 4 days for Criollo cacao, approximately 5 days for Forastero cacao and between 1.5 and 10 days for Trinitario cacao. Full article

The pile-fermentation conditions and raw materials used play a vital role in determining the stability and quality of dark tea. In this study, sensory quality evaluation, metabolomics, and microbiomics techniques were used to investigate the effect of pile-fermentation duration on the taste quality of single-cultivar large-leaf dark tea (SLDT) and its underlying metabolite and microbial mechanisms. The study revealed that a 60-day duration resulted in a better SLDT sensory quality, with astringency and bitterness significantly reduced and sweetness increased. Catechins and theaflavins with ester structures, L-epicatechin, methyl gallate, protocatechuic acid, gallic acid, salicin, chlorogenic acid, and neochlorogenic acid were key taste metabolites contributing to the reduction of astringency and bitterness. Salicylic acid and D-sorbitol helped form the sweetness. Correlation analysis found out Aspergillus, Thermomyces, Bacillus, Staphylococcus, and Micrococcaceae were core functional microorganisms linked to these metabolites, helping to foster the higher quality of SLDT. Microorganisms shaped the taste quality of SLDT through metabolic processes and enzyme secretion during pile-fermentation. This study provided insights into the metabolite basis and microbiological mechanisms of SLDT taste formation and offered guidance for optimizing production processes to improve the stability and quality of dark tea. Full article

Context: Biochar can affect the storage and forms of nitrogen; thus, it may also play a role in altering the nitrogen cycle during the fermentation process of cow dung into organic fertilizer. Objective: To elucidate the mechanism and process of nitrogen transformation during the composting of cow manure with biochar, a comparative experiment was conducted. Method: This study investigates the use of biochar as a medium to enhance nitrogen storage during the aerobic composting of cow manure. The effectiveness was verified through a rapid composting experiment. Result and Conclusions: The results demonstrated that adding 5% biochar to the compost pile increased the total nitrogen content in manure by 12%. Specifically, the pyrrolic nitrogen in the composted cow manure increased from 38% to 44%, and the carbon-nitrogen ratio improved from 35% to 37%. Analysis of surface functional groups indicated that the C=O and C=C bonds in biochar played a key role in modifying nitrogen storage. Microbial analysis showed that biochar could significantly enhance the regional competitiveness of microorganisms, such as Cellvibrio, thereby boosting the expression of functional genes involved in the nitrification process, including amoABC, hao, and nxrAB. Therefore, adding 5% biochar not only enhances nitrogen storage in organic fertilizer but also changes the microbial population structure. Significance: This study carries substantial implications for the application of Biochar in the field, as well as for the development of microbial fertilizers based on cow manure. Full article

An optimized tumbling process can significantly improve the oxygen dissolving capacity of composting and fertilizer quality: by increasing the fluffiness of the lower layer of the pile, localized anaerobic fermentation can be avoided, thereby enhancing compost quality. This paper presents a method for improving the oxygen dissolving capacity of rotary drum food waste composting through a combination of simulation optimization and experimental validation. First, the discrete element method was used to optimize the key parameters of the tumbling process. The response surface method was then employed to analyze the composting test results and determine the optimal conditions. To ensure the reliability of the equipment under this method, failure risk analysis was conducted using the finite element method. The simulation optimization results showed that with a rotary drum reactor speed of 3.5 r/min, a horizontal angle of inclination of 2.5°, a mixing blade angle of inclination of 43°, and a blade pitch of 580 mm, the fluffiness of the lower layer of the pile increased by 8.515%, achieving the best tumbling and indirectly enhancing oxygen dissolving capacity. The maximum deformation of the load-bearing components was only 0.0548 mm, and the minimum safety factor was 4.408 (≥1 is considered safe). A 14-day composting experiment was conducted to validate the optimized parameters. The results showed that the maximum temperature of the compost pile reached 68.34 °C (lasting 7 days), with the pH, moisture content, C/N ratio, humus substances, humic acid, and fulvic acid contents of the fertilizer all meeting or exceeding the levels recommended by Chinese national standards. These findings indicate that the optimized tumbling device effectively improved the stability and dissolved oxygen efficiency of food waste composting, providing valuable practical insights and a research foundation for enhancing oxygen efficiency in the composting of other organic wastes. Full article

Trametes lactinea is a macrofungus commonly found on broadleaf tree felling piles with rich bioactivity, and its main active substances are polysaccharides, which have a certain medicinal value. Few studies have been conducted on the simultaneous study of intracellular and extracellular polysaccharides of fermented mycelia in liquid culture. In this study, T. lactinea collected from Eucalyptus stumps was subjected to liquid fermentation culturing and the extraction of intracellular and extracellular polysaccharides from the mycelium was optimized using unidirectional and orthogonal test methods. The intracellular and extracellular crude polysaccharides were isolated and purified, and polysaccharide fractions were obtained and assayed for their chemical composition. The main findings of this study are as follows: (1) The optimal conditions for the extraction of intracellular polysaccharides from T. lactinea mycelium were a material–liquid ratio of 1:40, an extraction temperature of 100 °C, a time of 5 h, and four repeats, wherein the polysaccharide extraction rate reached 5.1%. The optimal extraction conditions for the extracellular polysaccharides were a concentration ratio of 5:1, a concentration temperature of 70 °C, an ethanol concentration of 100.0%, and an alcohol settling time of 12 h. The polysaccharides could thus be extracted up to 0.63 mg/mL. (2) The intracellular and extracellular crude polysaccharides of T. lactinea mycelium were successfully isolated and purified, resulting in three homogeneous fractions of intracellular polysaccharides (IP-1, IP-2, and IP-3) and two homogeneous fractions of extracellular polysaccharides (EP-1 and EP-2). (3) The polysaccharide chemical composition resulted in the highest total sugar content of EP-1. IP-3 had the highest uronic acid content. The results of the monosaccharide composition analysis showed that the mycelial intracellular polysaccharides IP-1, IP-2, and IP-3 were all highest in glucose. Both IP-2 and IP-3 contained guluronic acid and glucuronic acid. Mannose was the most abundant extracellular polysaccharide in both EP-1 and EP-2. This study provides theoretical and technical bases for the comprehensive development and utilization of T. lactinea polysaccharides. Full article

The novel industrial approach of co-fermenting wood wastes with agricultural wastes that are rich in nitrogen such as animal manures to produce bio-methane (renewable natural gas) fuel via thermophilic anaerobic digestion mimics an analogous process occurring in lower termites, but it relies instead on thermophilic fungi along with other thermophilic microorganisms comprising suitable bacteria and archaea. Wood microbial hydrolysis under thermophilic temperatures (range of 55 °C to 70 °C) and aerobic or micro-aerobic conditions constitutes the first step of the two-step (hydrolysis and fermentation) dry thermophilic anaerobic digestion industrial process, designated as “W2M3+2”, that relies on thermophilic fungi species, most of which grow naturally in wood piles. Eleven thermophilic fungi have been identified as likely agents of the industrial process, and their known growth habitats and conditions have been reviewed. Future research is proposed such that the optimal growth temperature of these thermophilic fungi could be increased to the higher thermophilic range approaching 70 °C, and a tolerance to partial anaerobic conditions can be obtained by modifying the fungal microbiome via a symbiotic existence with bacteria and/or viruses. Full article

In order to analyze the changes in the microbial community structure during the pile fermentation of Qingzhuan tea and their correlation with the formation of quality compounds in Qingzhuan tea, this study carried out metagenomic and metabolomic analyses of tea samples during the fermentation process of Qingzhuan tea. The changes in the expression and abundance of microorganisms during the pile fermentation were investigated through metagenomic assays. During the processing of Qingzhuan tea, there is a transition from a bacterial dominated ecosystem to an ecosystem enriched with fungi. The correlation analyses of metagenomics and metabolomics showed that amino acids and polyphenol metabolites with relatively simple structures exhibited a significant negative correlation with target microorganisms, while the structurally complicated B-ring dihydroxy puerin, B-ring trihydroxy galloyl puerlin, and other compounds showed a significant positive correlation with target microorganisms. Aspergillus niger, Aspergillus glaucus, Penicillium in the Aspergillaceae family, and Talaromyces and Rasamsonia emersonii in Trichocomaceae were the key microorganisms involved in the formation of the characteristic qualities of Qingzhuan tea. Full article

Lateritic duricrusts cover iron ore deposits and form spatially restricted, unique canga ecosystems endangered by mining. Iron cycling, i.e., the dissolution and subsequent precipitation of iron, is able to restitute canga duricrusts, generating new habitats for endangered biota in post-mining landscapes. As iron-reducing bacteria can accelerate this iron cycling, we aim to retrieve microbial enrichment cultures suitable to mediate the large-scale restoration of cangas. For that, we collected water and sediment samples from the Carajás National Forest and cultivated the iron-reducing microorganisms therein using a specific medium. We measured the potential to reduce iron using ferrozine assays, growth rate and metabolic activity. Six out of seven enrichment cultures effectively reduced iron, showing that different environments harbor iron-reducing bacteria. The most promising enrichment cultures were obtained from environments with repeated flooding and drying cycles, i.e., periodically inundated grasslands and a plateau of an iron mining waste pile characterized by frequent soaking. Selected enrichment cultures contained iron-reducing and fermenting bacteria, such as Serratia and Enterobacter. We found higher iron-reducing potential in enrichment cultures with a higher cell density and microorganism diversity. The obtained enrichment cultures should be tested for canga restoration to generate benefits for biodiversity and contribute to more sustainable iron mining in the region. Full article

Homogenous spatial distribution of fermentation characteristics, local anaerobic conditions, and large amounts of greenhouse gas (GHGs) emissions are common problems in large-scale aerobic composting systems. The aim of this study was to examine the effects of a semi-membrane covering on the spatial homogeneity and efficiency of fermentation in aerobic composting systems. In the covered group, the pile was covered with a semi-membrane, while in the non-covered group (control group), the pile was uncovered. The covered group entered the high-temperature period earlier and the spatial gradient difference in the group was smaller compared with the non-covered group. The moisture content loss ratio (5.91%) in the covered group was slower than that in the non-covered group (10.78%), and the covered group had a more homogeneous spatial distribution of water. The degradation rate of organic matter in the non-covered group (11.39%) was faster than that in the covered group (10.21%). The final germination index in the covered group (85.82%) was higher than that of the non-covered group (82.79%) and the spatial gradient difference in the covered group was smaller. Compared with the non-covered group, the oxygen consumption rate in the covered group was higher. The GHG emissions (by 30.36%) and power consumption in the covered group were reduced more significantly. The spatial microbial diversity of the non-covered group was greater compared with the covered group. This work shows that aerobic compost covered with a semi-membrane can improve the space homogeneity and efficiency of fermentation. Full article

Ultra-high performance liquid chromatography-quadrupole-time of flight tandem mass spectrometry (UHPLC-Q-TOF-MS/MS) was used to study the diversity of tea polysaccharides and the dynamic changes in the physicochemical indexes of tea samples. FT-IR spectra and the free radical scavenging ability of tea polysaccharides, during pile-fermentation of post-fermented tea, were analyzed. The results showed that 23 saccharide co mponents in tea polysaccharides were identified: these belonged to 11 monosaccharides, 5 oligosaccharides, and 6 derivatives of monosaccharides and oligosaccharides. The abundance of oligosaccharides decreased gradually, while monosaccharides, and derivatives of monosaccharides and oligosaccharides increased gradually with the development of pile-fermentation. According to the differences in polysaccharide composition and their abundance, the tea polysaccharide samples extracted from different pile-fermentation stages could be clearly classed into three groups, W-0, W-1~W-4 and W-5~C-1. The pile-fermentation process affected the yield, the content of each component, FT-IR spectra, and the DPPH free radical scavenging ability of tea polysaccharides. Correlation analysis showed that microorganisms were directly related to the changes in composition and the abundance of polysaccharides extracted from different pile-fermentation stages. The study will further help to reveal the function of tea polysaccharides and promote their practical application as a functional food. Full article

Contamination by ochratoxigenic fungi and its prevention during the pile-fermentation of post-fermented tea have always been a concern. The present study aimed to elucidate the anti-fungal effect and mechanism of polypeptides produced by B. brevis DTM05 (isolated from post-fermented tea) on ochratoxigenic fungi, and to to evaluate their use in the pile-fermentation process of post-fermented tea. The results showed that polypeptides (produced by B. brevis DTM05) with a strong antifungal effect against A. carbonarius H9 mainly had a molecular weight between 3 and 5 kDa. The Fourier-transform infrared spectra of this polypeptide extract showed that it was a mixture consisting mainly of polypeptides and small amounts of lipids and other carbohydrates. The polypeptide extracts significantly inhibited the growth of A. carbonarius H9, and its minimum inhibitory concentration (MIC) was 1.6 mg/L, which significantly reduced the survival rate of spores. The polypeptides also effectively controlled the occurrence and ochratoxin A (OTA) production of A. carbonarius H9 on the tea matrix. The lowest concentration of polypeptides that significantly inhibited the growth of A. carbonarius H9 on the tea matrix was 3.2 mg/L. The enhancement of the fluorescence staining signal in the mycelium and conidiospore showed that the polypeptides with a concentration of more than 1.6 mg/L increased the permeability of the mycelium membrane and conidial membrane of A. carbonarius H9. The significant increase in the extracellular conductivity of mycelia suggested the outward leakage of intracellular active substances, and also further indicated an increase in cell membrane permeability. Polypeptides with a concentration of 6.4 mg/L significantly down-regulated the expression level of the polyketide synthase gene related to OTA production (acpks) in A. carbonarius H9, which may be the fundamental reason why polypeptides affect OTA production. In conclusion, reasonable use of the polypeptides produced by B. brevis can destroy the structural integrity of the cell membrane, make the intracellular active substances leak outward, accelerate the death of fungal cells and down-regulate the expression level of the polyketide synthase gene in A. carbonarius; thus, they can effectively control the contamination of ochratoxigenic fungi and OTA production during the pile-fermentation of the post-fermented tea. Full article

The mellow and thick taste is a unique characteristic of pu−erh ripe tea infusion, and it is closely related to the chemical composition of pu−erh ripe tea, which is less studied. This paper clarifies and compares the chemical composition of pu−erh ripe tea to that of the raw materials of sun−dried green tea, and uses membrane separation technology to separate pu−erh ripe tea into the rejection liquid and the filtration liquid. The results show that microorganisms transformed most physicochemical components, except caffeine, during the pile fermentation. It was found that total tea polyphenols, soluble proteins, total soluble sugars, theabrownin, and galloylated catechins became enriched in the rejection liquid, and the rejection liquid showed a more obvious mellow and thick characteristic. Taste interactions between crude protein, crude polysaccharide, and theabrownin were determined. They illustrated that the mellow and thick taste of pu−erh ripe tea with the addition of theabrownin increased from 4.45 to 5.13. It is of great significance to explore the chemical basis of the mellow and thick taste in pu−erh tea for guiding the pu−erh tea production process and for improving the quality of pu−erh tea. Full article

This study aimed to evaluate the effects of processing methods on the content of biogenic amines in Zijuan tea by using derivatization and hot trichloroacetic acid extraction with HPLC-UV. The results showed that the most abundant biogenic amine in the original leaves was butylamine, followed by ethylamine, methylamine, 1,7-diaminoheptane, histamine, tyramine, and 2-phenethylamine. However, during the process of producing green tea, white tea, and black tea, the content of ethylamine increased sharply, which directly led to their total contents of biogenic amines increasing by 184.4%, 169.3%, and 178.7% compared with that of the original leaves, respectively. Unexpectedly, the contents of methylamine, ethylamine, butylamine, and tyramine in dark tea were significantly reduced compared with those of the original leaves. Accordingly, the total content of biogenic amines in dark tea was only 161.19 μg/g, a reduction of 47.2% compared with that of the original leaves, indicating that the pile-fermentation process could significantly degrade the biogenic amines present in dark tea. Full article

The aim of the study is to draw attention to the fact that reducing methane and nitrous oxide emissions as a result of traditional manure storage for several months in a pile is not only a non-ecological solution, but also unprofitable. A solution that combines both aspects—environmental and financial—is the use of manure as a substrate for a biogas plant, but immediately—directly after its removal from the dairy barn. As part of the case study, the energy and economic balance of a model farm with dairy farming for the scenario without biogas plant and with a biogas plant using manure as the main substrate in methane fermentation processes was also performed. Research data on the average emission of ammonia and nitrous oxide from 1 Mg of stored manure as well as the results of laboratory tests on the yield of biogas from dairy cows manure were obtained on the basis of samples taken from the farm being a case study. The use of a biogas installation would allow the emission of carbon dioxide equivalent to be reduced by up to 100 Mg per year. In addition, it has been shown that the estimated payback period for biogas installations is less than 5 years, and with the current trend of increasing energy prices, it may be even shorter—up to 4 years. Full article