Traditional cheese products harbor complex microbial communities that influence their quality and safety. However, the effects of processing scale and manufacturing stage on the microbial profile of hurood, a traditional Mongolian cheese, remain poorly understood. This study examined microbial indicators, community composition, and succession dynamics across four manufacturing stages (raw milk, yogurt, whey, and hurood) and three processing scales (pastoral household, workshop, and factory) using plate counting and 16S rRNA gene amplicon sequencing. Twenty-four samples were collected from Xilin Gol, Inner Mongolia. Total aerobic plate counts and coliform counts decreased significantly from raw milk (7.30 and 4.49 log CFU/g, respectively) to hurood (2.02 and 0.34 log CFU/g, respectively; p < 0.05), reflecting progressive microbial reduction through acidification and thermal treatment, whereas yeast counts remained stable across stages. Firmicutes dominated the fermented stages, with Lactococcus and Lactobacillus as the predominant genera. Whey harbored an exceptionally high abundance of Acetobacter (21.6%), highlighting its valorization potential. Factory-scale production yielded the lowest mold and coliform counts in finished products despite higher initial coliform levels in industrial raw milk, reflecting the effectiveness of standardized hygiene management. In contrast, workshop-scale samples exhibited a higher relative abundance of environmental indicator bacteria, suggesting a comparatively elevated contamination risk this intermediate production scale. PICRUSt2-based functional predictions indicated stage-specific metabolic potential, including predicted enrichment of pyruvate and fatty acid metabolism in yogurt, amino acid metabolism in whey, and vitamin B6 metabolism in hurood. These findings provide a systematic microbial baseline for hurood, identify scale-specific microbiological risk profiles, and offer a foundation for targeted hygiene control and standardized production strategies.

This study evaluated the effects of dietary supplementation with Guiqi Yimu powder (GYP) on the postpartum health of beef cows and the growth performance of their calves, with an emphasis on immune function, antioxidant capacity, and the bacterial flora. Twenty-two postpartum cows were randomly assigned on the day of calving to either the control group (CON) or the GYP group. The control group was fed a basal diet, and the GYP group was fed the basal diet supplemented with 300 g/day of GYP starting on the day of calving. After 7 days of supplementation, serum samples from the cows and calves were collected, and antioxidant indices [superoxide dismutase (SOD), malondialdehyde (MDA), and glutathione (GSH)] as well as immunoglobulins (IgA, IgM, and IgG) were analyzed. Fecal samples from cows were assessed for gut microbiota diversity and short-chain fatty acids (SCFAs) content; milk samples were analyzed for microbial composition and immunoglobulins. GYP was administered to the cows, and calves were exposed to GYP solely through suckling. Compared with those in the CON group, calves in the GYP group presented significantly greater weaning weights and average daily gains. The calf survival rate tended to increase, whereas the incidence of diarrhea tended to decrease in the GYP group. Among cows in the GYP group, both postpartum conception rates and estrus rates tended to increase; conversely, return-to-estrus rates and semen doses per conception tended to decrease. Serum levels of superoxide dismutase (SOD) and glutathione (GSH) were elevated, whereas malondialdehyde (MDA) levels were reduced (p < 0.05) in GYP cows. Moreover, supplementation with GYP significantly increased the serum IgG levels (p < 0.05), the milk IgM, IgA, and IgG levels (p < 0.05), and the serum IgG levels in calves (p < 0.05). Analysis of the gut microbiota of these cows revealed that, compared with CON, GYP improved the gut bacterial diversity and increased the relative abundances of UCG-002, Faecalibacterium, norank_f_F082, and Oscillibacter. Furthermore, examination of the milk microbiota revealed that GYP increased the relative abundances of Acetobacter, Lactobacillus, and Prevotellaceae_UCG-003. In addition, compared with CON, GYP significantly increased the contents of short-chain fatty acids (SCFAs), including acetic acid, propionic acid, isobutyric acid, n-butyric acid, isovaleric acid, and n-valeric acid, in the feces of postpartum cows (p < 0.05). GYP improves postpartum cow health and calf performance via (1) direct antioxidant and immunomodulatory effects, (2) gut microbiota remodeling and SCFAs promotion, and (3) vertical transfer of immunoglobulins and probiotics through milk. These findings support the use of GYP as a functional feed additive for optimizing postpartum management in beef cattle.

The lack of research on the tolerance mechanism of Acetobacter to citric acid has limited the efficient production of acetic acid in high citric acid environments, such as lemons and their processed by-products. In this study, comparative resequencing and transcriptomics of two homologous Acetobacter tropicalis strains with divergent citric acid tolerance (JY-135, tolerant; J-2736, sensitive) identified 13 candidate genes with both sequence variation and differential expression. Among these, gcvP encoding glycine decarboxylase P (GcvP) was validated as a key determinant. A non-synonymous substitution (Ala219Val) in GcvP of JY-135 enhanced conformational stability, correlating with elevated intracellular ammonia accumulation under citric acid stress (1.49-fold compared to J-2736). Knockout of gcvP in JY-135 resulted in a 61.11% reduction in survival, impaired amount and efficiency of acid production, and a 44.42% decrease in intracellular ammonia concentration. Conversely, exogenous glutamine supplementation, an upstream substrate of the GcvP reaction, significantly enhanced acid production efficiency in the sensitive strain J-2736, and ammonia levels increased by 2.37-fold. These findings establish gcvP-mediated ammonia homeostasis as a critical mechanism of citric acid stress resistance in A. tropicalis, providing a rational engineering target to enhance vinegar fermentation efficiency under high-acidity conditions.

Previous studies have established that the blackening process significantly enhances both the flavor profile and the content of bioactive compounds in jujubes. Fruit vinegars, which are rich in antioxidants and organic acids, are recognized for their role in supporting digestion and enhancing metabolism. To fully leverage these augmented benefits, the present study developed and comparatively analyzed red jujube vinegar (RJV) and blackened jujube vinegar (BJV). Our results show that BJV attained a significantly higher total acidity (3.73 g/100 mL) compared to RJV (3.33 g/100 mL) and demonstrated a continuous accumulation of polyphenols and flavonoids. A model is proposed in which polyphenols in BJV undergo structural transformation, synergizing with acids generated by Acetobacter to form a distinctive "phenol-acid" antioxidant system. Volatile compound analysis revealed that the smoother, sweet-and-sour flavor profile of BJV is attributable not only to the synergy between organic acids and esters but also to a unique ensemble of characteristic volatiles identified exclusively in BJV. This ensemble includes a series of acids (e.g., 4-methylpentanoic acid), alcohols (e.g., isoamyl alcohol), and esters, with ethyl acetate notably contributing intense banana and pear-like fruity notes. These findings provide a scientific basis for developing high-value, health-promoting vinegar products from blackened jujubes.

Postharvest surface microbiota plays a pivotal role in fruit spoilage and disease development, directly influencing shelf life and food safety. In this study, we systematically investigated the dynamic changes of peel-associated microbial communities in two litchi cultivars with distinct storability (Huaizhi and Nuomici), under both natural and fungicide (prochloraz) treatments over a 9 d storage period. Amplicon sequencing, time-series analysis, and a random forest model identified five key genera-Acetobacter, Methylobacterium, Sphingomonas, Gluconobacter, and Pantoea-strongly associated with storage time. Notably, culturable isolates from these genera exhibited significant antagonistic activity against the common postharvest fungal pathogens Peronophythora litchii and Colletotrichum gloeosporioides, with Gluconobacter sp. Lc45 demonstrating high-efficiency antagonism. Furthermore, a random forest model based on microbial biomarkers accurately predicted fruit freshness (R[2]>0.9). This study highlights the ecological and biocontrol significance of surface microbiota on litchi, and proposes microbial-based strategies as promising eco-friendly alternatives for postharvest disease control and freshness prediction in subtropical fruits.

Noni is valued for its diverse bioactive ingredients, but the quality and flavor evolution of fermented noni juice (FJ) during storage remain unclear. This study investigated the mechanisms underlying quality and flavor evolution in FJ fermented with Acetobacter sp. AN02 using electronic sensory evaluation, volatilomics, and metabolomics. The browning index increased significantly during storage, whereas the pH of FJ remained relatively stable. Decreases in reducing sugars and total amino acids further indicated the progression of nonenzymatic browning. E-sensory analysis revealed increased sourness and higher overall flavor intensity. Volatile acids were the predominant flavor compounds, and the contents of neral and limonene increased markedly, strengthening the citrus and floral-fruity aroma of FJ. Untargeted metabolomics revealed that storage-induced changes primarily involved aromatic amino acid and plant secondary metabolism-related pathways, underscoring non-volatile precursor remodeling as a key driver of flavor evolution. These findings provide support for storage quality control and shelf-life evaluation of FJ.

Fermented maize products are integral to the diets of many African communities. Despite their cultural significance and health benefits, little is known about the metabolic potential of their microbial populations. This study utilized 16S rRNA amplicon sequencing data from the NCBI to characterize the functional capabilities of microbiomes in six maize-based fermented foods. Quality assessment and taxonomic classification were performed using QIIME2 with the SILVA 138 database, while functional predictions were generated with PICRUSt2 and analyzed in R. Taxonomic profiling revealed that Firmicutes dominated all samples, reaching peak abundance in Mawe (94.9%) and S37_Fermented_Maize (91.4%). Proteobacteria were elevated in S19_Fermented_maize (up to 36.5%) and S38_Dehulled_Maize (16.0%). At the genus level, Lactobacillus was most abundant in S5_Mawe (82.2%) and S6_Mawe (79.6%), while Acetobacter peaked in S19_Fermented_maize (32.7%). Regarding functional predictions, Lactobacillus appeared to drive key KEGG Orthologs and pathways, specifically ABC transporters, transcriptional regulation, and DNA replication mechanisms. In contrast, Weissella and Streptococcus contributed notably to peptide/nickel transport, L-lactate dehydrogenase (EC 1.1.1.27), and nucleotide biosynthesis. Acetobacter was prominent in Ogi, showing a connection with site-specific methylation (EC 2.1.1.72) and phospholipid synthesis (PHOSLIPSYN-PWY). Notably, commercial Mawe samples exhibited higher predicted activities related to transposase activity (K07496), energy metabolism, and peptidoglycan maturation (PWY0-1586). These findings demonstrate that while traditional fermentation processes maintain a consistent set of metabolic functions predominantly driven by Lactobacillus, distinct variations exist depending on product type and production approach. These predicted functions provide a baseline for further experimental validation of the metabolic contributions of microbial communities in fermented maize products.

Sour soup is a traditional plant-based fermented food from Qiandongnan Prefecture, Guizhou Province, China. It is divided into two types: white sour soup and red sour soup. White sour soup is made by semi-anaerobic fermentation of oryza sativa var. glutinosa washing water in earthenware jars for 7-10 days. Red sour soup is prepared by crushing and mixing solanum lycopersicum, red capsicum annuum, and zingiber officinale with oryza sativa var. glutinosa washing water at a ratio of 3:1:0.5:5, followed by semi-anaerobic fermentation for 10-15 days. To date, no study has systematically compared the bacterial community and functional differences between the two types of sour soup. In this study, six samples of each type were analyzed by 16 S rRNA gene sequencing and PICRUSt2 functional prediction. The results showed that their community structures were significantly separated (p < 0.05). White sour soup was dominated by Proteobacteria (93.66%) and enriched with Lactobacillus (LDA = 3.63), Acetobacter (LDA = 5.67), and Clostridiales (LDA = 4.21). Red sour soup exhibited higher diversity, with Proteobacteria decreasing to 39.09% and co-existing with multiple other phyla including Chloroflexota (19.72%), and specifically enriched with Akkermansia (LDA = 4.26). Functionally, white sour soup showed higher predicted abundances in host circulatory system (FC = 3.26, p < 0.001) and host immune system (FC = 1.65, p < 0.01) pathways, whereas red sour soup showed higher abundance in the host digestive system pathway (FC = 0.46, p < 0.01). This study systematically reveals, for the first time, raw material-driven bacterial differentiation and provides a theoretical foundation for the functional development of traditional fermented foods.

In this study, five traditional fermented camel milks obtained from five different pasturing areas in Xinjiang, China, were evaluated for their fermentation stability, microbiota composition, and amino acid and peptide profiles. The results demonstrated that traditional fermented camel milk from Xinjiang, when used as a starter culture, maintains stable pH, titratable acidity and viable bacterial counts during continuous camel milk fermentation. The core microbial species identified in the fermented camel milk included Lactobacillus helveticus, Acetobacter lovaniensis, Streptococcus salivarius subsp. thermophilus, Kazachstania unispora, Saccharomyces sp., Naumovozyma castellii, and Kluyveromyces marxianus. The camel milk fermented with this traditional starter culture was rich in various amino acids and bioactive peptides. Oral administration of the fermented camel milk alleviated DSS-induced colitis in C57BL/6J mice, as evidenced by ameliorated intestinal barrier impairment, and suppressed inflammatory responses, potentially through modulation of gut microbiota and short-chain fatty acid production. These findings suggest that the whole microbiota of the traditional fermented camel milk can serve as a starter culture for successive camel milk fermentation, and that the resulting fermented camel milk shows potential as a functional food.

Rawish cereal vinegar is a traditional acidic condiment in Xinjiang, China. This study employed high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and high-throughput sequencing (HTS) to systematically analyze the dynamic changes in physicochemical properties, volatile compounds, and microbial communities. The analysis identified 7 organic acids, 7 phenolic compounds, and 74 volatile compounds, with 25 of the latter exhibiting odor activity values (OAV) greater than 1. Microbial community analysis revealed that Pseudomonas, Lactobacillus, and Acetobacter were the dominant bacterial genera, whereas aspergillus and Pichia were the principal fungal genera. Furthermore, spearman's correlation analysis revealed a significant positive association between Pseudomonas, Komagataeibacter, Monascus, and Cutaneotrichosporon and the production of key volatile compounds, including undecanal, furfural, pentyl acetate, and ethyl valerate. These findings provide insights into the flavor characteristics and production quality of Xinjiang rawish cereal vinegar.

In this study, the effects of nine bacterial strains applied individually and as a multi-strain consortium on cow manure composting dynamics and subsequent maize growth were evaluated. The bacterial strains included Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lentilactobacillus buchneri, Cereibacter sphaeroides, Streptomyces coelicolor, Acetobacter pasteurianus, (A) tropicalis, Bacillus licheniformis, and (B) subtilis. Microbial treatments significantly altered bio-compost physicochemical properties, with the consortium achieving maximum thermophilic temperatures of 65 °C during Days 5-21 and maintaining 34 °C at Day 60 compared to 28-33 °C for monocultures. The consortium treatment produced superior compost maturity indicators, including 16% higher total nitrogen content, 20% greater organic carbon retention, and a 18% higher C: N ratio relative to the control, reflecting enhanced nitrogen retention. Mineral nutrient availability was dramatically enhanced, with the consortium increasing phosphorus by 10% and potassium by 20% compared to the control. Greenhouse experiments demonstrated that bio-composts from microbial treatments significantly enhanced maize growth, with the consortium maximizing leaf length by 92%, stem length by 59%, and root length by 1.1-fold compared to controls. The consortium treatment increased fresh shoot biomass by 4.4-fold and dry shoot biomass by 1.9-fold relative to the negative control, while total chlorophyll and carotenoid concentrations increased by 1.1-fold and 2.2-fold, respectively. These improvements substantially exceeded both positive (uninoculated manure) and negative (soil-only) controls. Therefore, multi-strain microbial consortium synergistically enhanced compost quality through functional redundancy, nutrient availability, and plant productivity, offering a sustainable strategy for converting cow manure into high-value bio-fertilizer with possible potential for agricultural scale-up.

Acetobacter indonesiensis UNPADCC 01-5 is a recently discovered acetic acid bacterium isolated from fermented food, oncom merah. With its current lack of polyphasic approach in classification, this study aims to provide the first morphological, physiological, biochemical and molecular analyses. These analyses are achieved by morphological and physiological characterization, Kirby-Bauer antibiotic susceptibility, biochemical profiling, gas chromatography-mass spectrometry and whole-genome sequencing (WGS). The results found that A. indonesiensis UNPADCC 01-5, a non-motile cell, is a gram-negative, short rod-shaped cell that formed cream-white colonies with 0.3-1.3 in diameter. It exhibited environmental resilience, including acid-tolerant, halotolerant and thermotolerant. Against antibiotics, it showed resistance towards chloramphenicol. Biochemical tests revealed its ability to ferment glucose, rhamnose, melibiose and arabinose, as well as to produce bioactive metabolites such as acetoin and acetic acid. WGS identified potential gene expressions associated with acetic acid production, stress tolerance, nitrogen fixation, hydrocarbon degradation and heavy-metal resistance. WGS analysis revealed no detectable genes associated with human virulence factors or pathogenic secretion systems. The results suggested that A. indonesiensis UNPADCC 01-5 from oncom merah possessed adaptive traits which, with future assessments and industrial-scale tests, hold potential as a functional/adjunct culture for acidic fermentations and a biofunctional agent.

Alzheimer's disease (AD) is characterized not only by tau and amyloid-β aggregation but also by systemic disruptions in circadian rhythms, metabolism, and gut-brain communication that exacerbate neuroinflammation and neurodegeneration. While glial cells play central roles in inflammatory signaling and proteostasis, the contribution of the gut microbiome to glia-driven AD pathology remains poorly understood. Here, we used Drosophila models with glial-specific expressions of human tau and amyloid-associated transgenes to investigate how microbiome integrity influences disease progression. AD models exhibited significant shifts in gut microbial composition, particularly in Lactobacillus and Acetobacter species, suggesting an adaptive microbial response to pathological stress. Strikingly, microbiome depletion (axenic condition) markedly worsened behavioral and physiological outcomes, including disrupted sleep-circadian rhythms, impaired memory, and reduced locomotor function. These deficits were accompanied by amplified neuroinflammatory signaling (Upd-Dome-Hop-Stat92e axis), increased apoptotic gene expression, lipid dysregulation, and altered synaptic markers. Moreover, microbiome loss induced energy stress marked by elevated phospho-AMPK (p-AMPK), yet failed to restore proteostasis, as evidenced by accumulation of ubiquitinated proteins and the autophagy adaptor Ref2p, indicating impaired autophagic flux. This dysfunction correlated with increased tau, phospho-tau, and Aβ42 accumulation. Together, our findings demonstrate that microbiome depletion exacerbates glial-mediated inflammation, disrupts circadian and metabolic homeostasis, impairs, and accelerates cognitive and motor decline. This work highlights a previously underappreciated role of the gut microbiome in restraining glial dysfunction and mitigating AD-like pathology, positioning microbial homeostasis as a critical modulator of neurodegenerative disease progression.