Enzyme activities of rhizosphere soil.

<p>Enzyme activities of rhizosphere soil.</p

Composition and diversity of rhizosphere fungal community in <i>Coptis chinensis</i> Franch. continuous cropping fields

<div><p>In this study, effects of continuous cropping on soil properties, enzyme activities, and relative abundance, community composition and diversity of fungal taxa were investigated. Rhizosphere soil from field continuously cropped for one-year, three-year and five-year by <i>Coptis chinensis</i> Franch. was collected and analyzed. Illumina high-throughput sequencing analysis showed that continuous cropping of <i>C</i>. <i>chinensis</i> resulted in a significant and continuous decline in the richness and diversity of soil fungal population. Ascomycota, Zygomycota, Basidiomycota, and Glomeromycota were the dominant phyla of fungi detected in rhizosphere soil. Fungal genera such as <i>Phoma</i>, <i>Volutella</i>, <i>Pachycudonia</i>, <i>Heterodermia</i>, <i>Gibberella</i>, <i>Cladosporium</i>, <i>Trichocladium</i>, and <i>Sporothri</i>x, were more dominant in continuously cropped samples for three-year and five-year compared to that for one-year. By contrast, genera, such as <i>Zygosaccharomyces</i>, <i>Pseudotaeniolina</i>, <i>Hydnum</i>, <i>Umbelopsis</i>, <i>Humicola</i>, <i>Crustoderma</i>, <i>Psilocybe</i>, <i>Coralloidiomyces</i>, <i>Mortierella</i>, <i>Polyporus</i>, <i>Pyrenula</i>, and <i>Monographella</i> showed higher relative abundance in one-year samples than that in three-year and five-year samples. Cluster analysis of the fungal communities from three samples of rhizosphere soil from <i>C</i>. <i>chinensis</i> field revealed that the fungal community composition, diversity, and structure were significantly affected by the continuous cropping. Continuous cropping of <i>C</i>. <i>chinensis</i> also led to significant declines in soil pH, urease, and catalase activities. Redundancy analysis showed that the soil pH had the most significant effect on soil fungal population under continuous cropping of <i>C</i>. <i>chinensis</i>.</p></div

Distribution of the 35 most abundant fungal genera among the three <i>C</i>. <i>chinensis</i> rhizosphere soil samples.

<p>Samples are listed on the Y-axis and fungi species on the X-axis. For the heat map, the left side of the cluster tree is the species cluster tree and the above cluster tree is a sample cluster tree. The mediate heat map represents the Z value of each line, which was calculated as the difference in the average relative abundances of fungi genera from all samples divided by their standard deviations.</p

Rhizosphere soil fungi alpha diversity indices.

<p>Rhizosphere soil fungi alpha diversity indices.</p

Composition of the different fungal phyla in different continuously cropped soil samples.

<p>“Others” represents the sum of the relative abundances of all phyla except the 6 listed.</p

Redundancy analysis of the effects of soil properties and the fungal community on the genus.

<p>pH: pH value; OM: soil organic matter; AN: alkaline-hydrolyzable nitrogen; AK: available potassium; AP: available phosphorus.</p

Physiochemical characteristics of rhizosphere soil under <i>C</i>. <i>chinensis</i> continuous cropping.

<p>Physiochemical characteristics of rhizosphere soil under <i>C</i>. <i>chinensis</i> continuous cropping.</p

Rarefaction curves and Venn diagram.

<p>a. Rarefaction curves for three samples at an OTU threshold of 97% sequence similarity; b. Venn diagram for the three collected rhizosphere samples of soil under continuous cropping of <i>C</i>. <i>chinensis</i>.</p

Data_Sheet_1_Characteristics and potential biomarkers of flavor compounds in four Chinese indigenous chicken breeds.docx

Chinese indigenous chickens have a long history of natural and artificial selection and are popular for their excellent meat quality and unique flavor. This study investigated six meat quality-related traits in Ningdu yellow, Baier yellow, Kangle, and Shengze 901 chickens. Two-dimensional gas chromatography-time-of-flight mass spectrometry was used to detect unique flavors in 24 breast muscle samples from the same phenotyped chickens. Overall, 685, 618, 502, and 487 volatile organic compounds were identified in Ningdu yellow, Baier yellow, Kangle, and Shengze 901 chickens, respectively. The flavor components were separated into eight categories, including hydrocarbons and aldehydes. Multivariate analyses of the identified flavor components revealed some outstanding features of these breeds. For example, the hydrocarbons (22.09%) and aldehydes (14.76%) were higher in Ningdu yellow chickens and the highest content of N, N-dimethyl-methylamine was in Ningdu yellow, Baier yellow, and Shengze 901 chickens, indicating the maximum attribution to the overall flavor (ROAV = 439.57, 289.21, and 422.80). Furthermore, we found that 27 flavor compounds differed significantly among the four Chinese breeds, including 20 (e.g., 1-octen-3-ol), two (e.g., 2-methyl-naphthalene), four (e.g., 2,6-lutidine), and one (benzophenone) flavor components were showed significant enrichment in Ningdu yellow, Baier yellow, Kangle, and Shengze 901 chickens, respectively. The flavor components enriched in each breed were key biomarkers distinguishing breeds and most were significantly correlated with meat quality trait phenotypes. These results provide novel insights into indigenous Chinese chicken meat flavors.</p

Outcome of hypothermia and normothermia.

<p>Outcome of hypothermia and normothermia.</p