Yuanjiang Miscanthus lutarioriparius, which is rich in various bioactive components, exhibits significant potential in the development of functional foods. However, research on its application in dairy products remains relatively limited. This study fermented yogurt using different concentrations of Yuanjiang Miscanthus lutarioriparius water extract (0%, 0.1%, 0.2%, and 0.4%) as a functional additive, investigating its effects on the rheological properties, oxidative capacity, sensory quality, and volatile components of yogurt during storage. The results showed that during storage, the rheological properties (such as moisture content, apparent viscosity, storage modulus, etc.), the viable counts of Streptococcus thermophilus and Lactobacillus bulgaricus, and the DPPH/ABTS/FRAP radical scavenging rates of asparagus yogurt were significantly superior to those of the control group (p < 0.05), indicating that the lactic yogurt exhibited better texture, stability, and overall sensory acceptance. The 0.2% addition group exhibited the best inhibitory effect on lactic acid bacteria after acidification and the most stable acidity changes. The 0.4% addition group achieved an ABTS radical scavenging rate of 58.4% on the 7th day of storage, significantly higher than other groups (p < 0.05). The asparagus yogurt contained 64 volatile flavor compounds (20.31% alcohols and 21.88% ketones), which was higher than the control group (45 compounds), and introduced new aldehydes (tridecanal) and esters (methyl salicylate, ethyl palmitate), imparting a mild sourness and spicy flavor. Sensory evaluation results indicated that the 0.2% addition group scored the highest in texture, flavor, and taste, aligning with its rheological properties and color. This provides a theoretical basis for the development of highly stable and active functional asparagus yogurt.

Amylocorticiales forms a well-supported clade within Agaricomycetes, Basidiomycota, and most of the species have resupinate basidiomes and cause brown rot on wood. It is one of the smallest orders of the basidiomycetes, with the species diversity and phylogeny being understudied. In the present study, we conduct phylogenetic analyses based on the concatenated ITS + nLSU sequence dataset of the order with an emphasis on the samples from southern China. As a result, ten new lineages were found. Combined with the morphological evidence, two new genera and six new species are described and illustrated, and four new combinations are proposed. Amylophanerochaete hainanense gen. et sp. nov. is closely related to Serpulomyces but differs in having smooth hymenophores with rhizomorphs and narrowly cylindrical to slightly sigmoid amyloid basidiospores. The new genus Pseudoathelia is proposed to accommodate Leptosporomyces linzhiense and Athelia septentrionalis, two athelioid species. Four new species, viz. Amylocorticium athelioides, A. bisporum, A. guangxiense, and A. luteolum, collected from southern China, formed distinct lineages within the Amylocorticium clade. Serpulomyces borealis, the only species of the genus, is proven to be a species complex, while one new species, S. subborealis, and two new combinations, S. rhizomorphus and S. yunnanensis, transferred from Ceraceomyces, are found in the lineage. An identification key to all the known genera is provided.