Two new diketopiperazines, named diphenylalazine C (1) and epicoccin U (2), together with six known compounds (3–8) were isolated from the EtOAc extract of the fermentation broth of the tin mine tailings-derived fungus Schizophyllum commune YIM DT 10058. Their structures were elucidated by detailed analysis of spectroscopic data and comparison with related known compounds. Compounds 1 and 2 exhibited weak antibacterial and cytotoxic activities.
As an important biomass material, bamboo is susceptible to fungal infection during use, leading to severe deterioration. The white-rot fungusSchizophyllum communeis one of the world’s most widely distributed fungi, which preferentially colonizes dead or senescent bamboo tissues. However, the mechanism of the influence of theS. communeinfection on the mechanical and chemical properties of bamboo remains unexplored. This research systematically examined the temporal effects (0, 30, 60, and 90 days) ofS. communeQP33 infection on bamboo’s mechanical properties and chemical composition using various characterization methods. Results showed thatS. communeQP33 secreted key lignin-modifying enzymes (laccase and lignin peroxidase) and hemicellulases (xylanase). Mass loss of bamboo increased progressively with infection time, reaching 13.33% after 90 days. Decayed bamboo showed distinct mechanical deterioration patterns, including a sharp initial drop in bending strength and a continuous decline in tensile strength. Microstructural and chemical analyses revealed that the fungus preferentially degraded lignin and hemicellulose. This selective degradation led to cell wall delamination and pore formation, ultimately causing the observed macroscopic mechanical deterioration. Our study provides critical insights into the biodeterioration mechanism of bamboo byS. communeand offers valuable guidance for bamboo preservation and high-value utilization.
Xiaoqian Liu,Xi Feng,Yin Liu,Wen Huang,Zhinan Mei,Ying Liu
Horse urine-like off-odor of Gastrodia elata ( G. elata ) decreased consumer acceptance. We investigated the effects of solid-state fermentation with Schizophyllum commune (CGMCC 5.84) on the odor in G. elata . The horse urine-like off-odor of G. elata was removed after fermentation. The total concentration of the key off-odorants (acetoin, m -cresol, 3-ethylphenol, 2-methoxy-4-vinylphenol, decanal and p -cresol), which might contribute to the horse urine-like off-odor of G. elata ., decreased from 616.83 μg/kg to 254.09 μg/kg after fermentation. Pleasant aroma compounds, such as acetophenone, 3-octanol, 1-octen-3-ol, decanol and phenylethanol, were produced after fermentation. Volatomics combined with non-targeted metabolomics explored the potential mechanisms of removing the off-odor in G. elata . Several involved metabolic processes such as glycolysis, butyrate metabolism, phenylalanine metabolism, phenylpropane biosynthesis, linoleic acid degradation, toluene metabolism and ethylbenzene metabolism were identified. Our results suggested a practical method for controlling off-odorants in G. elata .
危险品化学品经营许可证（带存储）