Pit age is a key factor shaping microbial succession and flavor formation during Nongxiangxing Baijiu (NXB) fermentation, the ecological coupling among pit mud (PM), Huangshui (HS), and Jiupei (JP) remains unclear. Here, we analyzed the physicochemical properties, microbial communities, and volatile organic compounds (VOCs) of PM, HS, and JP collected from fermentation pits used for 5 and 30 years. Further, mantel tests and co-occurrence network analyses were performed to examine associations among environmental factors, microbiota, and flavor metabolism. The results showed that PM from the 30-year fermentation pits exhibited a more mature physicochemical profile and a more favorable niche for microbial colonization. Lactobacillus was the predominant bacterial genus in JP and HS, whereas Methanosarcina and Fastidiosipila were enriched in PM; Pichia was more abundant in HS, while Monascus was characteristic of PM. Esters were the dominant VOCs in all samples, and HS and JP displayed highly similar volatile compositions. Notably, Lactobacillus remained a core taxon across pit ages, whereas fungal interactions shifted from competitive to cooperative patterns in older fermentation pits. The above findings clarify microecological contributions to flavor formation, and further to offer a theoretical basis for process optimization and quality regulation in industrial Baijiu production.

Water kefir grains are complex probiotic granules that can efficiently ferment fruit and vegetable juices and significantly improve product flavor. However, the mechanisms of flavor formation remain unclear, which limits the process optimization of this technology. This study investigated the mechanisms involved in flavor formation during the fermentation of strawberry juice with water kefir grains. The results showed that as fermentation progressed, the total acidity increased, whereas the pH value and soluble solids content decreased. Additionally, the contents of citric acid and malic acid gradually decreased with fermentation, while the contents of lactic, acetic, and succinic acid increased, and three soluble sugars showed reduced levels. A total of 218 volatile compounds were identified. Eight dominant bacterial genera and one dominant yeast species were detected. Significant correlations between some key microorganisms and flavor compounds were observed. Specifically, Lactiplantibacillus was positively correlated with hexyl acetate. Meanwhile, Gluconobacter and Acetobacter were positively correlated with methyl (Z,Z)-9,12-octadecadienoate, isoamyl acetate, etc. In contrast, LAB such as Lacticaseibacillus and Schleiferilactobacillus showed the opposite correlations with these key flavor compounds. Saccharomyces showed a positive correlation with ethyl palmitate, ethyl propionate, phenylsuccinic acid, and 1-pentanol. The main flavor compound metabolic pathways were predicted and they were significantly related with yeasts, acetic acid bacteria, and lactic acid bacteria. Overall, this study offers a theoretical basis for the directional regulation and optimization of the flavor quality of strawberry juice fermented with water kefir.

The effect of seven different thawing methods (atmospheric temperature thawing (AT), microwave thawing (MT), microwave magnetic nanoparticles thawing (MMT), microwave vacuum thawing (MVT), far-infrared thawing (FT), far-infrared magnetic nanoparticles thawing (FMT) and far-infrared ultrasonic thawing (FUT)) on water holding capacity, water mobility and microstructure of frozen pork was examined. The results showed that the thawing loss (1.5 %), cooking loss (22.5 %), and centrifugal loss (20.8 %) of MVT treatment were lower than those of other methods. Low field nuclear magnetism (LF-NMR) and magnetic resonance imaging (MRI) results showed that in MVT and FUT treatment, the proportion of bound and immobilized water increased, while free water decreased. The microstructure of frozen pork was significantly improved by microwave or far-infrared thawing assisted by magnetic nanoparticles, having a more compact and granular microstructure. In summary, MVT might be a favorable method to improve thawing meat quality and had broad potential applications in thawing meat processing.

Microorganisms are crucial for the liquor brewing process and substantially impact liquor flavour and quality; therefore, understanding microbial succession is necessary. Most studies use a single-method approach and fail to provide an in-depth analysis. We aimed to combine traditional culture method with high-throughput sequencing (HTS) to identify the microbial diversity and succession in Luzhou-flavour fermentation. HTS revealed 932 bacterial and 980 fungal operational taxonomic units. 16S rDNA, 26S D1/D2 rDNA, and ITS v4/v5 isolated and identified 256 bacterial and 130 yeast strains. Population succession analysis showed that the dominant populations were yeasts, Lactobacillus, and Bacillus (early stage), and yeasts and Lactobacillus (late stage). Lactobacillus, Pichia, Bacillus, and Candida were abundant among all three layers of fermented grains. However, C. ethanolica, Saccharomycetes sp., and an unidentified Saccharomyces cerevisiae were more abundant in the lower layer than in the middle and upper layers, while L. parabuchneri, Oceanobacillus oncorhynchi, and Thermoactinomyces sp. were present only in the lower layer. Correlations among enzyme activity, volatile production, and dominant microbes during fermentation indicated that P. fermentans, L. suebicus, L. acetotolerans, P. kudriavzevii, P. exigua, and B. tequilensis were significantly affected during brewing. Our results lay a foundation for elucidating the microbial fermentation mechanism of Luzhou-flavour liquor and will assist in improving traditional liquor brewing quality and efficiency.

The effects of different ultrasonic powers(0,600,800,1000 and 1200 W)assisted quantitative cooking on the quality of tea-flavored beef were investigated by monitoring the yield,color,texture,electronic nose,free amino acids and flavoring nucleotides.The results showed that ultrasound-assisted quantitative cooking could improve the yield of tea-flavored beef.The yield reached 80.77％and the textural characteristics also improved when treated with 800 W ultrasound power,but the a value and b value were not significantly affected(P＞0.05).When the ultrasonic power was greater than 800 W,the a value and L*value of stewed beef were significantly reduced,and the b*value was significantly increased(P＜0.05).In addition,the principal component analysis of the electronic nose showed differences in aroma flavour between ultrasonically treated and non-ultrasonically treated,and also had their own characteristics since among different ultrasonic power treatment groups.The content of glycine decreased first and then increased,and the content of arginine firstly increased and then decreased with the increase of ultrasonic power and had the maximum value at 1000 W.Ultrasonic treatment had a significant effect on the flavored nucleotide content of tea-flavored stewed beef(P＜0.05),especially the inosine content reached a maximum at 800 W.Moreover,the sensory evaluation scores of the 800 W ultrasound-treated group were higher than those of the other groups.In summary,the favorable quality of the tea-flavored stewed beef was obtained at the ultrasonic power of 800 W.

The effect of seven different thawing methods (atmospheric temperature thawing (AT), microwave thawing (MT), microwave magnetic nanoparticles thawing (MMT), microwave vacuum thawing (MVT), far-infrared thawing (FT), far-infrared magnetic nanoparticles thawing (FMT) and far-infrared ultrasonic thawing (FUT)) on water mobility and microstructure of frozen pork was examined. The results showed that the thawing loss, cooking loss, and centrifugal loss of MVT treatment were lower than those of other thawing methods. The results of LF-NMR and NMRI showed that in MVT and FUT treatment, the proportion of bound water and non-flowing water increased, while the proportion of free water decreased. The microstructure was significantly improved by microwave or far-infrared thawing assisted by magnetic nanoparticles, and the frozen pork samples had a more compact and granular microstructure. In summary, MVT and FUT improved the quality of thawed meat and have broad potential applications in thawing meat.

ABSTRACT As a traditional Chinese medicine, Angelica dahurica has significant medicinal and nutritional value. To optimize the extraction of flavonoids from Angelica dahurica and enhance its medicinal value, this study was conducted to optimize the process using response surface methodology and investigated the effects of ultrasonication time, ethanol concentration, and solid-liquid ratio on the extraction rate of flavonoids in Angelica dahurica based on single-factor tests. The ultrasound-assisted extraction process can significantly improve the extraction rate of flavonoids in Angelica dahurica, and the flavonoids exhibit antioxidant capacities, which provides a practical basis for the extraction of active ingredients from Angelica dahurica.

Pit mud quality is a key parameter that impacts the quality of Chinese strong-flavor Baijiu production.This study was developed to explore spatial bacterial community distributions and the relationships between these distributions and the volatile compound accumulation within the pit mud used in the production of Chinese strong-flavor Baijiu. The results revealed Lactobacillus pasteurii and Limnochorda pilosa were found to be the dominant bacteria present in the upper wall, middle wall, and bottom pit mud layers, whereas the Clostridium genus was detectable at high levels in the lower layer of the pit wall and played a role in contributing to the overall aroma and flavor compounds in produced Chinese strong-flavor Baijiu, with Clostridium abundance being strongly correlated with caproic acid, ethyl caproate, ethyl butyrate, and hexanol levels as well as moderately correlated with butyric acid levels. The abundance of the Lactobacillus genus was positively correlated with levels of ethyl lactate, 1-butanol, and 2,3-butanediol. Limnochorda pilosa was closely associated with ethyl acetate levels. Additionally, the correlations between bacterial communities and chemical properties also investigated, and the results demonstrated PO4 3− , total carbon, K + , humus, NH 4 + -N, and Mg 2+ levels significantly affected the bacterial community structure of pit mud, and they were positively correlated with the relative abundance of Clostridium . Together, these findings can serve as a foundation for future studies exploring the mechanisms whereby volatile compounds accumulate in different pit mud layers, which facilitates the fermentation regulation and pit mud quality improvement of Chinese strong-flavor Baijiu.

目的:为生产营养价值高的新型优质葡萄酒.方法:本研究以完成酒精发酵的葡萄酒为研究对象,基于乳酸菌发酵富集γ-氨基丁酸技术,采用响应面方法,以γ-氨基丁酸的含量为指标,研究富含γ-氨基丁酸葡萄酒的酿造工艺,确定最佳后发酵条件.结果:富含γ-氨基丁酸葡萄酒的最佳后发酵工艺参数为供氧情况(装瓶量)426 mL、乳酸菌接种量3.1％(v/v)、初始pH5.37、后发酵时间7d.结论:采用最佳工艺酿造的葡萄酒γ-氨基丁酸的含量可达1063.49±18.36 mg/L,酒度为10.8±0.6％vol,感官评分为85.7±1.3分,酒体色泽鲜亮,呈桃红色,透明清澈无杂物悬浮,具有典型的葡萄酒香气和口感.

This study investigated the feasibility to improve the emulsifying capacity of chicken liver (CL) protein using different isoelectric solubilization/precipitation (ISP) processes. The CL proteins were first solubilized at alkaline pH 10.5, 11.0, 11.5, and 12.0, followed by precipitation at pH 5.0, 5.5, and 6.0, respectively. Fresh CL paste was set as the control (raw). With the increase in solubilization pH, the protein recovery yield increased under the same precipitation pH, and the pH 12.0, 5.5 treatment obtained the highest recovery yield of 82% (p < 0.05), followed by the pH 5.0 precipitation treatments and the pH 12.0, 6.0 treatment. The particle size distribution of D3,2 and D4,3 was smaller for the pH 10.5 (except for the D4,3 of pH 10.5, 5.0) and pH 11.0 solubilization treatments than those of the other treatments (p < 0.05), regardless of precipitation pH. Compared with that of the raw control, the emulsions of the pH 10.5 and pH 11.0 solubilization treatments, and pH 12.0, 6.0 treatment showed good stability. The pH 10.5, 6.0 treatment showed the best emulsification activity, followed by the pH 10.5, 5.5, pH 11.0, 6.0, pH 12.0, 6.0, pH 10.5, 5.0, pH 11.0, 5.5, and pH 11.0, 5.0 treatments, which were uniformly distributed and were stable without the stratification of emulsions. It was concluded that CL protein recovered through suitable ISP showed potential as an emulsifier, and thus expanded the application of CL protein for human consumption.

为生产优质的挂糊调理猪肉产品,以蕉藕淀粉、玉米淀粉、木薯淀粉、糯米淀粉和高筋面粉5种淀粉对猪肉进行挂糊,研究比较不同淀粉挂糊的猪肉经油炸后其品质的变化情况.结果表明:高筋面粉的挂糊率(27.46％±0.02％)显著高于其他4种淀粉的挂糊率(P＜0.05),玉米淀粉和蕉藕淀粉挂糊率最低;蕉藕淀粉和高筋面粉组具有显著高的L*值、a*值(P＜0.05)和显著低的b*值(P＜0.05);蕉藕淀粉挂糊组猪肉水分含量最高,显著高于木薯淀粉、玉米淀粉和糯米淀粉组(P＜0.05),而脂肪含量最小(10.36％±1.05％);用蕉藕淀粉挂糊的肉质弹性最大(0.71±0.03),硬度(8 743.79±284.99)g和剪切力值(9.16±1.08)N最小(P＜0.05);蕉藕淀粉挂糊组的产品感官得分最高(32.55±0.88),木薯淀粉组的最低(28.90±1.44).综合考虑,蕉藕淀粉可作为生产优质挂糊调理猪肉产品外壳糊中基础淀粉配方的最优选择.

The fermentation process of rice wine and dandelion was organically combined to optimize the brewing process of dandelion rice wine, in order to obtain a nutritional wine beverage with strong and unique aroma and mellow flavor. Methods: The whole dandelion grass was extracted by hot water to obtain the extract, which replaces water and was used to brew rice wine. Then optimizing the brewing process using the single-factor response surface combined experimental method. Results: The optimum brewing process was as follows,the concentration of dandelion extract was 1:60 g/mL, the addition ratio of dandelion extract was 138.03%（ml/g total raw material）, the fermentation temperature was 18℃, and the fermentation time was 9 d. Conclusion: Under this technological condition, the rice wine obtained by brewing was thoroughly fermented, the alcohol content was 7.1%vol, the content of flavonoids was 865.16 mg/L,the residual sugar content was 7.14 g/L, and the wine was clear and yellowish brown, with the aroma characteristics of dandelion and unique taste.

Specimens of Coccomyces on Quercus (Cyclobalanopsis, Fagaceae) collected from Fodingshan National Nature Reserve in Guizhou Province, China, were identified as a new species and named Coccomyces fodingshanensis. A multi-gene phylogenetic analysis (ITS, LSU, mtSSU) showed that the new species is closely related to Coccomyces sinensis on Camellia species but differed by subrounded ascomata and fagaceous host.

The current study aimed to screen the sensitive methylation sites of non-small cell lung cancer by whole-genome sequencing and construct an early warning system for lung cancer. For this purpose, from June 2017 to December 2020, fresh NSCLC tissues and paired adjacent NSCLC tissues from 45 patients were collected. DNA and total RNA were extracted from non-small cell lung cancer (NSCLC) and paired non-cancerous lung tissues. The DNA library combined with a biotinylated probe was collected by Dynabeads m270 streptavidin beads. The concentration of the final library was determined by qubit dsDNA HS assay. Quantitative analysis of DMR methylation in 45 paired tumor and normal lung tissues was performed. RT qPCR and Western blot were used to verify the mRNA expression of candidate genes. Results showed that the methylation rate of CpG 7 in stxbp6 in stage III NSCLC was higher than that in stage I and early-stage II NSCLC; The methylation rates of cpg1 and 38-39 units in fzd10 were higher in stage I NSCLC than in stage II and III NSCLC; The methylation rates of CpG 6 in stxbp6 and CpG 4 and 20-21 in bcl6b in patients with tumor diameter > 3cm were higher than those in patients with tumor diameter < 3cm; Methylation of CpG unit 3 in stxbp6 is associated with age. Stxbp6, bcl6b, fzd10 and hspb6 mRNA expression were down-regulated in patients under 45 years old. The methylation rates of CpG 7 in stxbp6, CPG 6 in stxbp6 and CpG 4 and 20-21 in bcl6b were negatively correlated with the survival time of patients; The methylation rates of CpG 1 and 38-39 units in fzd10 were positively correlated with survival time (P<0.05). It was concluded that the methylation rates of CpG 7 in stxbp6, CPG 6 in stxbp6 and CpG 4 and 20-21 in bcl6b are valuable for early diagnosis.

Antibacterial polyethylene (PE) packaging films were prepared by combining granulation and casting with antibacterial agents sodium dehydroacetate (SD) and potassium sorbate (PS). The scanning electron microscopy (SEM) was used to characterize the structure of the films, and the effects of various additives on their physical, optical, microstructure, thermal stability, and antibacterial properties were investigated. The results show that when the SD: PS ratio is 2:1, the antibacterial film has higher tensile strength (14.71 MPa) than pure PE film. When the SD: PS ratio is 3:1, the water vapor transmission coefficient is the lowest, and The increase of SD concentration can result in good antibacterial activity against various microbes. The film has excellent physical and antibacterial properties, making it ideal for food packaging.

摘 要:为生产优质果酒,采用单因素结合响应面的方法,以酒体感官评价为指标开展百香果树莓复合果酒的酿造工艺优化研究并测定其多酚含量,之后通过考查复合果酒对DPPH自由基、羟基自由基、超氧阴离子自由基的清除率及其还原力开展百香果树莓复合果酒的体外抗氧化性研究.结果表明:复合果酒的最佳酿造工艺为百香果树莓果浆配比1∶2(g·g-1)、初始糖度22.4 Brix、料水比1∶1(g·mL-1)、发酵温度19℃、发酵时间11 d;与同多酚浓度的Vc相比,此果酒具有更高的羟基自由基和超氧阴离子清除能力,DPPH自由基、羟基自由基、超氧阴离子自由基清除率可达87.8％、66.9％和47.4％,还原力可达29.2％.按照优化的工艺酿造的复合果酒酒度为12.3％(vol),多酚含量为353.9 mg·L-1,呈红宝石色,清澈透明无悬浮物、有典型的百香果和树莓香气、丰满爽口有新鲜感,具有良好的抗氧化性.

Pit mud, a specific fermented soil, is an essential material for the fermentation of Chinese strong-flavour liquor. However, few studies to date have sought to characterize the spatial profiles of pit mud fungal communities in fermentation cellars from Chinese strong-flavour liquor distilleries. In this analysis, differences in fungal community structures and physicochemical properties in pit mud samples from different spatial positions within fermentation cellars were analyzed, revealing unique characteristic multidimensional pit mud fungal community profiles. Penicillium roqueforti, Pichia kudriavzevii, Aotearoamyces nothofagi, Penicillium robsamsonii, Alternaria arborescens, Trichosporon insectorum, Seltsamia ulmi, Trichosporon coremiiforme, Malassezia restricta were dominant in the pit mud samples form the upper cellar wall, whereas Metarhizium frigidum, Calonectria pseudoreteaudii, Penicillium clavigerum, Fusarium equiseti, Simplicillium chinense, Aspergillus intermedius, Trichosporon coremiiforme, Fusarium circinatum, Alternaria radicina, Aspergillus heterocaryoticus were predominant in the middle cellar wall. Alternaria radicina, Cladosporium chasmanthicola, Alternaria helianthiinficiens, Penicillium argentinense, Antarctomyces psychrotrophicus, and Trichosporon inkin are majorly present in the down cellar wall layer. Bipolaris axonopicola, Ramgea ozimecii, Penicillium argentinense, Calonectria queenslandica, Metarhizium robertsii, and Penicillium roqueforti were identified as the dominant fungi in pit mud samples from the cellar bottom. Additionally, Alternaria destruens and Alternaria doliconidium are present at notably high levels in all layers of pit mud samples. Moisture, pH, PO43-, acetic acid, humus, K+, Mg2+, Ca2+, butyric acid, and caproic acid levels in these different pit mud positions exhibited a rising incremental pattern from the upper wall layer to the bottom layer, whereas lactic acid levels were significantly lower in the bottom pit mud layer relative to these other layers. Moisture, pH, and NH4+-N were identified as the three most significant factors associated with fungal community composition through a redundancy analysis. Overall, these findings may offer a theoretical foundation for future efforts to improve or standardize artificial pit mud.

目的:建立检测环丙沙星药物残留的酶联免疫分析方法.方法:采用活泼酯法制备免疫原环丙沙星-牛血清蛋白偶联物、同源包被原环丙沙星-鸡卵清蛋白偶联物、异源包被原氧氟沙星-鸡卵清蛋白偶联物.采用紫外吸收光谱法扫描鉴定人工抗原是否偶联成功.用免疫原免疫新西兰大白兔得到多克隆抗体,对其性能进行鉴定.通过间接竞争酶联免疫分析方法筛选最佳包被原,对抗体和包被原的最佳工作浓度、封闭液浓度等条件进行优化,建立检测环丙沙星的检测方法.最后对方法特异性和准确度进行评价.结果:同源包被比异源包被效果好.当包被原稀释8000倍,抗体稀释4000倍时,对环丙沙星的检测灵敏度最高,半抑制浓度IC50为0.16 ng/m L,检测限IC10为0.012 ng/m L.除诺氟沙星外,对其余几种环丙沙星类似物的交叉反应率均在15％ 以下,鱼肉、禽蛋样品的添加回收率范围为80％ ～105％.结论:该检测方法对环丙沙星、诺氟沙星具有较强的特异性及较高的灵敏度,可用于水产品、禽蛋中环丙沙星、诺氟沙星的快速检测.

白酒产业是安徽省重要的传统优势产业,在我国白酒行业占有一定地位.该文介绍了安徽省白酒行业市场现状及发展趋势,主要从安徽省内古井贡酒、迎驾贡酒、宣酒、金种子酒、高炉家酒、口子窖酒、百年皖酒等品牌白酒的酿造工艺特点、制曲工艺、风味成分特征及其相关微生物等方面的研究现状进行综述,旨在为安徽省白酒的深入研究提供参考.

为优化真空油浴制备紫薯脆片的加工工艺,得到最佳的紫薯脆片,以紫薯为原料,采用单一护色剂柠檬酸预处理结合真空油浴工艺加工方式制作紫薯脆片,探究柠檬酸添加量、油浴温度及油浴时间对紫薯脆片的感官评分、含油率、脆度和色差的影响.结果表明,紫薯脆片的最佳工艺为柠檬酸添加量2.0％、油浴温度90℃、油浴时间35 min,在此条件下制作的紫薯脆片综合品质最佳.