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Soil bacterial and fungal communities play fundamental roles in biogeochemical cycles and ecosystem stability. Urbanization alters soil properties and microbial habitats, driving shifts in community composition, yet the divergent responses of bacteria and fungi and their ecological consequences remain inadequately understood. To elucidate these differential responses, we investigated soil bacterial and fungal communities along an urbanization gradient, ranging from undisturbed reference forests to urban parks, across three distinct climatic regions. To capture different disturbance intensities, urban parks were classified by tree age into old parks (>60-year-old trees) and young parks (10-20-year-old trees). Climate had a strong influence on soil microbiota, yet urbanization still significantly altered both bacterial and fungal communities in all regions. Urban disturbances homogenized soil microbial communities: average similarity among bacterial communities increased from ∼79 % in forests to ∼85 % in young urban parks, indicating substantial homogenization, whereas fungal communities showed little homogenization. Urbanization also homogenized microbial functional traits, with a greater reduction in trait dissimilarity for bacteria than for fungi. Bacterial communities exhibited high adjustability to urban conditions, dominated by generalist taxa (∼90 %), whereas fungal communities consisted mostly of specialists (∼83 %). Despite these asynchronous responses-bacteria adjusting and homogenizing more than fungi-overlapping functional traits between bacteria and fungi help maintain functional resilience in urban ecosystems.
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11987689 | PMC |
http://dx.doi.org/10.1016/j.ese.2025.100547 | DOI Listing |
Top Cogn Sci
September 2025
Department of Philosophy, Tilburg University.
It has been argued that fungi have cognitive capacities, and even conscious experiences. While these arguments risk ushering in unproductive disputes about how words like "mind," "cognitive," "sentient," and "conscious" should be used, paying close attention to key properties of fungal life can also be uncontroversially productive for cognitive science. Attention to fungal life can, for example, inspire new, potentially fruitful directions of research in cognitive science.
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November 2025
Medical University of Lodz, Faculty of Pharmacy, Department of Toxicology, 1 Muszyńskiego Street, 90-151 Łódź, Poland. Electronic address:
The beneficial effects of dietary selenium in countering mercury toxicity are increasingly being explored. This information would be particularly useful in Se-deficient regions, such as parts of the Yunnan, where wild fungi are a popular and sustainable food source. Selenium and mercury were analysed in multiple specimens of unprocessed and stir-fried fruiting bodies of bolete fungi.
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November 2025
Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Braccini 2, 10095 Grugliasco, Italy; Interdepartmental Centre for Grapevines and Wine Sciences, University of Turin, Corso Enotria 2/C, 12051 Alba, Italy. Electronic address:
Microorganisms colonizing grapevines possess diverse functional capabilities that influence the health, growth, productivity and, consequently, wine quality. In this study, spatial and temporal dynamics of the microbiome of Vitis vinifera cv. Barbera grapevine were determined by shotgun sequencing.
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November 2025
State Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address:
This study investigated the effects of adding Saccharomycopsis fibuligera (SF) and Pichia kudriavzevii (PK) on microbial communities and flavor substances in industrial xiaoqu light-flavor baijiu production. The result showed that the highest acidity was found in the control group (CK: Saccharomyces cerevisiae and Rhizopus) at the end of fermentation. SF and PK promoted the growth of Rhizopus while decreasing the abundance of S.
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November 2025
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. Electronic address:
High-temperature Daqu (HTD), an essential fermentation starter in sauce-aroma Baijiu, is characterized by complex microbial communities that vary significantly across production regions. Traditional HTD production faces challenges in consistency and quality control, hindering industrial scalability. This study compared 54 synthetic microbial communities (SynMC)-fortified HTD samples with 39 traditional HTD samples from core production regions, which are Renhuai, Luzhou, and Jinsha, respectively, to elucidate their microbial and metabolic profiles.
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