With economic development and the diversification and improvement of consumption patterns, there is a growing concern about food health. Mulberry leaves, a kind of natural resource with the homology of medicinal and edible properties, contain various bioactive compounds. In this study, the key active constituents, including tea polyphenols, γ-aminobutyric acid (GABA), and 1-deoxynojirimycin (DNJ), in mulberry leaf white tea were characterized after different withering methods. Additionally, the effects of different withering methods on volatile and non-volatile compounds were analyzed using metabolomics. The findings indicated that non-volatile metabolites were primarily upregulated across all withering methods. Metabolic pathway analysis identified starch and sucrose metabolism and glycerophospholipid metabolism as the key pathways influenced.

Pit mud (PM) is among the key factors determining the quality of Nongxiangxing baijiu, a Chinese liquor. Microorganisms present inside PM are crucial for the unique taste and flavor of this liquor. In this study, headspace solid-phase microextraction was used in combination with gas chromatography and high-throughput sequencing to determine the volatile compounds and microbial community structure of 10- and 40-year PM samples from different spaces. The basic physicochemical properties of the PM were also determined. LEfSe and RDA were used to systematically study the PM in different time spaces. The physicochemical properties and ester content of the 40-year PM were higher than those of the 10-year PM, but the spatial distribution of the two years PM samples exhibited no consistency, except in terms of pH, available phosphorus content, and ester content. In all samples, 29 phyla, 276 families, and 540 genera of bacteria, including four dominant phyla and 20 dominant genera, as well as eight phyla, 24 families, and 34 genera of archaea, including four dominant phyla and seven dominant genera, were identified. The LEfSe analysis yielded 18 differential bacteria and five differential archaea. According to the RDA, the physicochemical properties and ethyl caproate, ethyl octanoate, hexanoic acid, and octanoic acid positively correlated with the differential microorganisms of the 40-year PM, whereas negatively correlated with the differential microorganisms of the 10-year PM. Thus, we inferred that Caproiciproducens, norank_f__Caloramatoraceae, and Methanobrevibacter play a dominant and indispensable role in the PM. This study systematically unveils the differences that affect the quality of PM in different time spaces and offers a theoretical basis for improving the declining PM, promoting PM aging, maintaining cellars, and cultivating an artificial PM at a later stage.

The aim of this study was to conduct a thorough scientific investigation into the similarities and differences in the quality of the cellars of different Luzhou‐flavor liquor wineries in Yibin production area and the reasons for them. This study analyzed cellar mud samples from five wineries in Yibin production area. The analysis of volatile flavor compounds was carried out using headspace solid‐phase microextraction and gas chromatography–mass spectrometry. The bacterial and archaeal community structures and their correlations were analyzed by high‐throughput sequencing. The study indicates that the Distillery A had the highest levels of ammonium nitrogen and effective phosphorus, Distillery F had the highest humus levels, and Distillery I had the highest pH levels. The community structure of the principal bacterial and archaeal communities in the five subterranean clays exhibited similarity, and all samples were dominated by Firmicutes as the primary bacterial group. However, there was variation in bacterial abundance. The cellar mud also has obvious regional differences, and there are three genera of differentially dominant archaea in the archaea. In summary, significant differences were observed in the physicochemical indexes of bacterial and archaeal abundance across all five samples. These differences led to variations in both the content and composition of volatile constituents.

In recent years, the quality of rice wine has been greatly improved by multibacterial fermentation. In this study, Saccharomycopsis fibuligera (Sf) was selected as the experimental material to perform intensive fermentation of northeastern round glutinous rice (Db) and Yunzihong No. 23 (Zh). Anqi rice wine koji (Rl) served as the fermenting agent. The differences in the quality of rice wine before and after the addition of snap capsule‐covering yeast were compared by determining the dynamic changes in the physicochemical properties, amino acids, and flavour‐related compounds during rice wine fermentation. The results showed that adding Sf significantly (p < 0.05) increased the contents of alcohol, organic acids, and amino acids and imparted a new characteristic flavour to rice wine, resulting in more intense caramel and vinegar flavours. Overall, these results offer baseline information for using Sf in rice wine fermentation.

Plants adapt to phosphate starvation by remodeling root architecture and reallocating carbohydrates. Glucose-6-phosphate 1-epimerase (G6PE), a key enzyme in carbon and energy metabolism, is hypothesized to contribute to phosphate starvation responses. Here, we investigated the role of G6PE in rice and Arabidopsis through phenotypic, physiological, and molecular analyses of osg6pe and atg6pe mutants. Under normal-phosphate (NP) conditions, both mutants exhibited significantly reduced biomass and fresh weight compared with the wild-type (WT) plants, indicating growth inhibition caused by the mutations. Under low-phosphate (LP) conditions, the mutants displayed enhanced root growth, suggesting that G6PE functions as a negative regulator of radial root growth under phosphate deficiency. The osg6pe mutant showed elevated phosphate content and increased leaf starch accumulation under LP, whereas it accumulated more phosphate but less starch under NP. Expression analysis revealed that G6PE transcripts were suppressed under NP but remained relatively stable under LP. Notably, among phosphate starvation-induced (PSI) genes, only PHT1;4 showed notable transcriptional changes in both species. These findings indicate that G6PE contributes to phosphate homeostasis by modulating carbohydrate metabolism, restraining radial root growth, and selectively regulating PHT1 expression under phosphate-deficient conditions.