Research Keyword: microbial community

Revealing the composition of bacterial communities in various oil-contaminated soils and investigating their intrinsic traits in hydrocarbon degradation

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This study examined bacterial communities in oil-contaminated soils from Iranian oil fields. The research found that crude oil pollution dramatically changed which bacteria thrived in the soil, favoring hardy species like Bacillus that can break down hydrocarbons. These adapted bacteria showed enhanced ability to degrade oil through specific enzymes, suggesting they could be useful for cleaning up oil-polluted areas in salty environments.

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Fungus-mediated bacterial survival and migration enhance wood lignin degradation

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Researchers discovered that certain bacteria living in decaying wood can travel along fungal threads and help fungi break down tough lignin more efficiently. The bacteria consume sugar and aromatic compounds produced by the fungi, which removes substances that would otherwise slow down the fungal degradation process. This mutualistic partnership between bacteria and fungi shows how nature optimizes wood decomposition in forests, with potential applications for improving biomass conversion in industrial settings.

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Dynamic succession of microbial compost communities and functions during Pleurotus ostreatus mushroom cropping on a short composting substrate

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Researchers studied how bacteria and fungi work together when growing oyster mushrooms on composted materials. They found that certain bacteria, particularly Actinomycetales, increase in abundance as mushrooms grow and help break down tough plant materials like cellulose. These bacteria actually help the mushroom grow better, suggesting a cooperative relationship rather than competition. This knowledge could help improve mushroom production efficiency.

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The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae

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This study compared how two types of A. oryzae fungi ferment broad beans to make koji, a starter ingredient for Chinese broad bean paste. Researchers tested the same fungi in small laboratory batches and large factory batches to see if what works in the lab also works in industry. They found that the factory’s larger scale and different environment actually had a bigger impact on the final product than which specific fungus strain was used, though the PN strain was still efficient overall.

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Deciphering the role of traditional flipping crafts in medium-temperature Daqu fermentation: Microbial succession and metabolic phenotypes

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This research explains how traditional flipping techniques during Daqu (a fermentation starter for Chinese Baijiu liquor) improve its quality. By comparing fermented Daqu that was flipped versus unflipped, scientists discovered that flipping creates better conditions for beneficial microorganisms to thrive, leading to more desirable flavors and higher enzyme activity. The findings suggest that flipping works by managing temperature and moisture, creating a simpler but more stable community of beneficial bacteria and fungi that work together to enhance the fermentation process.

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Elucidation of Mechanism of Soil Degradation Caused by Continuous Cropping of Dictyophora rubrovalvata Using Metagenomic and Metabolomic Technologies

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When farmers grow Dictyophora rubrovalvata mushrooms in the same soil repeatedly, the soil becomes degraded and mushroom production fails. Scientists found that repeated cultivation changes the soil’s microbe populations, reducing beneficial bacteria while increasing harmful fungi, and toxic compounds accumulate that further damage mushroom growth. By understanding these mechanisms through DNA sequencing and chemical analysis, better strategies can be developed to maintain healthy soil for sustainable mushroom farming.

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