Tannins, one of the most common anti-nutritional factors in feed, can be effectively degraded by various enzymes secreted byAspergillus tubingensis(A. tubingensis). The cultivation method of fungi significantly impacts gene expression, which influences the production of enzymes and metabolites. In this study, we analyzed the tannin biodegredation efficiency and the transcriptomic responses ofA. tubingensisin liquid and solid cultures with tannin added. The observed morphology ofA. tubingensisresembled typical fungal hyphae of mycelium submerged and grown in liquid cultures, while mainly spore clusters were observed in solid cultures. Furthermore, the tannin biodegredation efficiency and protein secretion ofA. tubingensisin liquid cultures were significantly higher than in solid cultures. Additionally, 54.6% of the 11,248 differentially expressed genes were upregulated in liquid cultures, including AtWU_03490 (encoding ABC multidrug transporter), AtWU_03807 (ribonuclease III), AtWU_10270 (peptidyl-tRNA hydrolase), and AtWU_00075 (arabinogalactan endo-1,4-beta-galactosidase). Functional and gene ontology enrichment analyses indicated upregulation in processes including oxidation reduction, drug metabolism, and monocarboxylic acid metabolism. Overall, this study provides insight into the transcriptomic response to tannin biodegradation byA. tubingensisin different cultures and reveals that liquid cultures induce greater transcriptomic variability compared to solid cultures.
Temperature acts as a master regulator of microbial metabolism in dark tea fermentation, but how to precisely steer this process to craft flavor profiles remains a significant challenge. The metabolic fingerprint of Aspergillus tubingensis during dark tea fermentation under varying temperatures was decoded by utilizing HS-SPME-GC–MS and UHPLC-Q-Exactive HF/MS techniques. The results revealed that temperature acts as a precise metabolic switch. Low temperatures produced a mushroom-like aroma profile dominated by 1-octen-3-ol at dark tea fermentation, while high temperatures yielded a floral-woody profile via massive accumulation of β -ionone. This temperature-dependent control extended to non-volatile compounds, modulating taste by balancing flavonoid degradation with carbohydrate metabolism. Critically, temperature significantly regulated the production of lovastatin by A. tubingensis . This study not only provides a clear metabolic blueprint for understanding the dark tea fermentation but also offers a theoretical basis for the targeted regulation of tea quality via precise temperature control.
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