Original title——When the slurry meets the lily, what kind of sparks will it create?Pulp water is a business card of our province, and so is the lily, when the slurry meets the lily, what kind of sparks will it rub out?Recently, the reporter learned from the environmental microbiology research group of Lanzhou University that the latest research shows that the fermentation of lily by slurry probiotics can effectively improve the function of lily to moisten the lungs and protect the lungs. The study** was recently published in the food science and technology journal Food Chemistry by a team of researchers from Lanzhou University, Northeast Forestry University and University of Hawaii with the title of "Fermented Lily Bulbs by 'Jiangshui' Probiotics Improves Lung Health in Mice". Science and technology empower the formation of the lily industry chainLily is an edible Chinese herbal medicine, its taste is sweet, slightly cold, has the effect of nourishing yin and moistening the lungs, etc., is a well-known health food and folk Chinese medicine. Yuzhong is a large county of lilies, but due to problems such as lily technology empowerment and storage, lily growers have not benefited. If there is a breakthrough in the scientific research of lilies, it is bound to drive the lily economy. This idea of Yuzhong has received positive response and support from the research group of environmental microbiology of Lanzhou University, and the relevant investigation and research work has been carried out. 
Through the organization of the first department of the Yuzhong County Party Committee, the research team went deep into the lily planting base and field for many times, discussed with lily practitioners, and finally formed and fermented the lily through the slurry water probiotics, and developed the slurry water probiotic lily product, called "slurry water lily", which can effectively improve the lily's function of moistening the lungs and protecting the lungs, and also retain the effect of the slurry water probiotics to lower uric acid, achieving the effect of 1+1>2. Based on this, the research group also put forward the idea of making the slurry lily into a marriage and love product, wishing that the combination of lovers can achieve the effect of 1+1>2, and put forward the concept of "slurry lily, a hundred years of good together". A few days ago, the relevant results were published in the world's authoritative food journal Food Chemistry, which is also the first scientific research on lily fermentation**. The editors and reviewers all said that this paper provides a new solution for lung protection and has broad application prospects. It is reported that Aman Khan, a postdoctoral fellow at Lanzhou University (Aman Kahn, now Northeast Forestry University) and Professor Wang Weidong from the School of Life Sciences of Northeast Forestry University, are the co-first authors, and Professor Li Xiangkai from the School of Life Sciences of Lanzhou University and Professor Samir Kumar Khanal from the University of Hawaii at Manoa are the co-corresponding authors. Funded by the National Natural Science Commission of China (32370110) and the Gansu Provincial Department of Science and Technology (21yf5wa115). Slurry meets lily has a wide range of application prospectsLong-term exposure to environmental and biological hazards poses a significant threat to lung health, and the **, occurrence and progression of lung injury has raised concerns about environmental factors. In addition to environmental infections, pathogenic bacteria, viruses, parasites and other biological hazards are in close contact with the respiratory system and can easily cause lung infections. In addition, in some epidemic viruses, both environmental transmission (water, particulate matter, dust, and sewage) and biological transmission have been found to cause acute lung injury. Common medications include cytokine-targeted drugs and glucocorticoids to relieve pulmonary fibrosis and lung injury. However, these drugs can have a negative impact on lung health, so the lungs need safe and effective. Traditional medicinal resources, especially plants, play an important role in a wide range of diseases. For example, the polyphenols, flavonoids, alkaloids and flavanols of Lanzhou lily bulbs have high antioxidant activity and nutritional value, and have the functions of improving respiratory system damage, anti-inflammatory, anti-tumor and hypoglycemic. Therefore, Lanzhou lily is known as the fine product in the Chinese lily family, known as "vegetable ginseng". However, the bioavailability of natural compounds in lilies is limited, which hinders their effects such as moistening and protecting the lungs. How to improve the bioavailability of natural compounds in Lanzhou lily has become an urgent problem to be solved. The reporter learned that the study increased the content and bioavailability of active compounds such as methyl hexadecanoate and 1-O-trans feruloylglycerol in lily by using Lactobacillus fermentum GR-3 isolated from Gansu pulp water to ferment Lanzhou lily bulbs. Analysis of the results of the use of GR-3 fermented lily extract in a mouse model of pneumonia exposed to CBNP showed that GR-3 fermented lily extract** alleviated the deposition and damage of CBNPS in lung tissue. In addition, the abundance of beneficial microbiota such as Lactobacillus in the lungs, Escherichia, Lactococcus, and Murine bacilli was increased. The study creatively used the probiotic GR-3 isolated from Gansu syrup water to ferment to improve the content and bioavailability of bioactive substances in Lanzhou lily bulbs, and proved that the use of GR-3 to ferment lily bulbs can help ** lung infection and alleviate inflammation, and may have a wide range of application prospects in food, health products, drugs and other fields. ■Profile
Aman Khan (Aman Kahn) postdoctoral fellow, the current main research directions are:1Isolation, identification and application of probiotics in fermented foods;2.Microbial fuel cells;3.Biodegradation of emerging contaminants;4.Synthetic Biology. 
Professor Wang Weidong, doctoral supervisor, winner of outstanding youth in Heilongjiang Province, outstanding talent of Northeast Forestry University. He is mainly engaged in teaching and scientific research in environmental microbiology and microbiome, synthetic microbiome, resource utilization of agricultural and forestry wastes in cold areas, and green and low-carbon technologies in agriculture and forestry. 
Professor Samir Kumar Khanal is Professor of Environmental Engineering in the Department of Molecular Biosciences and Bioengineering, University of Hawaii at Mānoa. He is a globally recognized researcher in the fields of anaerobic fermentation, nanobubble technology, aquatic symbiosis and waste recycling. He is world-renowned in the application fields of anaerobic fermentation, bioenergy, aquaponics and nanobubble technology, and has been rated as one of the top 2% of scientists in the world. 
Professor Li Xiangkai is a distinguished professor of Cuiying** of Lanzhou University, dean of the Institute of Advanced Water Treatment Innovation of Lanzhou University, deputy director of the China-Pakistan National Joint Laboratory of Biomass Energy, deputy director of the Gansu Provincial Key Laboratory of Unconventional Water Resources Treatment, member of the Environmental Microbiology Professional Committee of the Chinese Society of Microbiology, visiting professor of Duke University in the United States, Sourini University in India, and Na Rixuan University in Thailand, and serving as an editorial board member of Science of the Total Environment. He has presided over a number of national, provincial and horizontal levels. From 2021 to 2023, he was selected as one of the top 2% scientists in the world. **Lanzhou** (The copyright belongs to the original author, if there is any infringement, please contact to delete).