Traditional Chinese Baijiu products can be classified into multiple flavor types such as strong-flavor, light-flavor, soy sauce-flavor, and complex-flavor types. Due to differences in fermentation raw materials, starters, fermentation vessels, fermentation processes, and geographical environments, Baijiu products of different flavor types have unique and complex pit-mud microorganisms. As one of the core microbial groups in the complex microbial community of Baijiu, lactic acid bacteria, whose metabolites lactic acid and its derivatives are important flavor substances in strong-flavor Baijiu, play an important role in the flavor and taste of Baijiu. At present, the research on lactic acid bacteria in the brewing of strong-flavor Baijiu is scattered and not systematic enough. On the basis of our work, we review the research on the role of lactic acid bacteria in the brewing of strong-flavor Baijiu. This review encompasses the isolation and screening of lactic acid bacteria in the brewing of strong-flavor Baijiu by conventional microbiological methods and the in-depth understanding of the role of lactic acid bacteria in the brewing of strong-flavor Baijiu by modern microbiological research methods. Combining traditional with modern microbiological research methods to conduct systematic and in-depth research on lactic acid bacteria in strong-flavor Baijiu based on actual strains can provide references for deeply understanding the role of lactic acid bacteria in the brewing process and then strengthening or optimizing the brewing process.

Streptococcus suis, a major pathogen of pigs, can cause meningitis, septicemia, and arthritis, leading to serious economic losses in the pig industry. In addition, it can also infect humans and result in diseases or death, being a zoonotic pathogen. Therefore, accurate, rapid, sensitive, and simple detection methods are critical for the prevention and control of swine streptococcosis. At present, a variety of detection methods for S. suis have been developed, including traditional detection methods of microbiology, molecular biology, and immunology and emerging technologies such as nanomaterial-based immunosensors, CRISPR-Cas12a system, and matrix-assisted laser desorption ionization-time of flight mass spectrometry. This review summarizes the principles, applications, advantages, and disadvantages of the above methods and introduces the future directions of S. suis detection methods, aiming to provide reference for the prevention and control of swine streptococcosis.

Honeybees (Apis mellifera) are important pollinators worldwide and models for the research on development and behaviors, showcasing great economic, environmental, and scientific benefits. As the symbiont of honeybees, the gut microbiota is transmitted through social behavioral interactions and plays a crucial role in the development and health of honeybees. It not only helps honeybees digest and absorb nutrients but also helps resist pathogen invasion and enhance immunity. Recently, honeybees have emerged as the models for studying gut microbiota. Researchers not only analyzed the composition and function of the gut microbiota in honeybees but also explored the diversity and functions of strains. This paper reviews the temporospatial dynamics of the gut microbiota in honeybees, the factors affecting the gut microbiota, the influences of the gut microbiota on the biological characteristics and health of honeybees, and the functional applications of the gut microbiota, providing references for the research and application of the gut microbiota in honeybees.

Shikimic acid (SA) is an important natural compound with many biological activities, including antiviral, antithrombotic, analgesic, antimicrobial, and anti-cancer properties. Due to its diverse applications in medicine, cosmetics, food, and agriculture, SA is considered a highly promising biomolecule. As a precursor of aromatic compounds, SA plays a crucial role in various metabolic pathways within organisms. Traditional methods for producing SA mainly rely on plant extraction (such as star anise) or chemical synthesis. However, these approaches face challenges such a high costs, low efficiency, and environmental concerns. With the ongoing advancements in synthetic biology and metabolic engineering, the production of SA through metabolic engineering has emerged as a focal point of research, offering a more sustainable and cost-effective alternative. This paper reviews the applications and production methods of SA, with a particular emphasis on recent progress and optimization strategies in its biosynthesis.