Enhanced Production, Enzymatic Activity, and Thermostability of an α-Amylase from in .

A novel α-amylase gene (BAA) from was cloned into , designing two recombinant α-amylases to facilitate extracellular secretion. Following optimizing the expression conditions, the highest yield of BAA (88.12 mmol/L) was achieved upon 36 h induction and 5 ng/mL nisin concentration.

Effect of the Membrane Insertase YidC on the Capacity of to Secret Recombinant Proteins.

is a crucial food-grade cell factory for secreting valuable peptides and proteins primarily via the Sec-dependent pathway. YidC, a membrane insertase, facilitates protein insertion into the lipid membrane for the translocation. However, the mechanistic details of how YidC affects protein secretion in remain elusive.

Advances in the understanding of the production, modification and applications of xylanases in the food industry.

Xylanases have broad applications in the food industry to decompose the complex carbohydrate xylan. This is applicable to enhance juice clarity, improve dough softness, or reduce beer turbidity. It can also be used to produce prebiotics and increase the nutritional value in foodstuff.

Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation.

Pear residue, a byproduct of pear juice extraction, is rich in soluble sugar, vitamins, minerals, and cellulose. This study utilized Monascus anka in liquid fermentation to extract dietary fiber (DF) from pear residue, and the structural and functional characteristics of the DF were analyzed. Soluble DF (SDF) content was increased from 7.

Analysis of metabolic differences between Jiaosu fermented from dendrobium flowers and stems based on untargeted metabolomics.

is an important traditional Chinese medicinal herb containing bioactive polysaccharides and alkaloids. This study characterized metabolite differences between jiaosu (fermented plant product) from Dendrobium flowers versus stems using untargeted metabolomics. The jiaosu was fermented by mixed fermentation of , Lactobacillus bulgaricus and Streptococcus thermophilus.

Time-varying encounter angle trajectory tracking control of unmanned surface vehicle based on wave modeling.

In this note, a wave simulation method based on the wave spectrum is proposed, and the wave simulation is transformed into external interference to verify the necessity of using variable encounter angle real wave interference. Firstly, A wave simulation method based on wave spectrum and equidistant method is proposed and demonstrated. Secondly, wave modeling is transformed into interference force related to the encounter angle by fully considering the real marine environment.

Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution.

Pit-wall mud (PWM) fosters bacterial communities involved in Baijiu production. PWM varies depending on pit age and height. In this study, we explored the bacterial communities in PWM and factors driving their evolution.

Effect of sodium trimetaphosphate on the physicochemical properties of modified soy protein isolates and its lutein-loaded emulsion.

Due to people's pursuit of healthy and green life, soy protein isolate (SPI) is occupying a larger and larger market share. However, the low solubility of SPI affects its development in the field of food and medicine. This paper aimed to investigate the effects of sodium trimetaphosphate (STMP) on the functional properties and structures of phosphorylated SPI and its lutein-loaded emulsion.

Secreting recombinant barnase by Lactococcus lactis and its application in reducing RNA from forages.

Barnase is a ribonuclease used for plasmid purification, targeted gene therapy and studies of protein interactions. To make the use of barnase easier, the barnase gene from Bacillus amyloliquefaciens BH072 was cloned into Lactococcus lactis under the control of the P or P promoters. Four recombinant expression vectors were constructed with one or two signal peptides to control the enzyme secretion.

An inclined tower crane suited to bridge tower construction.

A new type of tower crane which could transform its tower body is presented. The inclined tower crane body can be tilted at some angle, which suits the construction of buildings with inclined architectural outlines, especially for the construction of bridge towers. The working principle and the design of the critical components are presented, two adjustable anchorages could pull the tower body section beneath the top anchorage closer to the construction region, and the related section of the tower body could change from vertical to inclined, while the free section of the tower body remains vertical.

Secretion of Transglutaminase from and Its Enhancement of Food Gel Properties.

(1) Background: Microbial transglutaminases (MTGase) catalyze protein crosslink. This is useful in the food industry to improve gelation, water holding capacity, and emulsifying capacity during foodstuff manufacturing. The production of MTGase in wild-type strains renders low yield and high costs of downstream purification, limiting its industrial applications.

Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu.

Sufu, a Chinese traditional fermented soybean product, has a characteristic foul smell but a pleasant taste. We determined the core functional microbiota and their metabolic mechanisms during sufu fermentation by examining relationships among bacteria, characteristic flavor compounds, and physicochemical factors. Flavor compounds in sufu were detected through headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, and the microbial community structure was determined through high-throughput 16S rRNA sequencing.

Fabrication and characterization of soy β-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin.

In this study, glycated soy β-conglycinin (β-CG) stabilized curcumin (Cur) composites were fabricated by a unique reversible self-assembly character of β-conglycinin-dextran conjugates (β-CG-DEX). Intrinsic fluorescence and far-UV CD spectra revealed that glycation did not affect the self-assembly property of β-CG in the pH-shifting treatment. The structure of β-CG-DEX could be unfolded at pH 12.

Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei.

Differences between the old and young pit mud in a pit cellar enlarged differences in Zaopei (ZP) fermentation to varying degrees, ultimately affecting the aromatic quality of the Baijiu that is produced. The whole fermentation process could be divided into two phases, namely phase I (0_15 days) and phase II (25_40 days) based on the dynamics of the diversity of microbial communities. Starch and reducing sugar in phase I were used more rapidly by microflora, leading to a higher ethanol production in ZP within an old pit mud (OZP) and a higher acidity in ZP within a new pit mud (NZP), and resulting in different microbial succession patterns therein.

Radar Target Tracking for Unmanned Surface Vehicle Based on Square Root Sage-Husa Adaptive Robust Kalman Filter.

Dynamic information such as the position and velocity of the target detected by marine radar is frequently susceptible to external measurement white noise generated by the oscillations of an unmanned surface vehicle (USV) and target. Although the Sage-Husa adaptive Kalman filter (SHAKF) has been applied to the target tracking field, the precision and stability of SHAKF remain to be improved. In this paper, a square root Sage-Husa adaptive robust Kalman filter (SR-SHARKF) algorithm together with the constant jerk model is proposed, which can not only solve the problem of filtering divergence triggered by numerical rounding errors, inaccurate system mathematics, and noise statistical models, but also improve the filtering accuracy.

Encapsulation of curcumin in soluble soybean polysaccharide-coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility.

Background: Gliadin nanoparticles are used as a delivery system for active substances because of their amphiphilicity and bioavailability. However, they are susceptible to destabilization by external agents. In this study, gliadin nanoparticles stabilized by soluble soybean polysaccharide (SSPS) were prepared by antisolvent precipitation.

Comparative analysis of the microbial community and nutritional quality of sufu.

Sufu is a type of fermented food with abundant nutrients and delicious taste. It is made from the fermentation of tofu by various microorganisms. In this study, three types of sufu were prepared through natural fermentation: (NF), single-strain fermentation (SF), and mixed-strain fermentation (MF).

Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei.

Background: Strong-flavor baijiu is a traditional distilled alcoholic beverage with a long history in China. The fermented grains play a pivotal role in the production of baijiu. The purpose of this study was to evaluate and compare the microbiota and flavor substances present in fermented zaopei (ZP) from pits of different ages.

Effect of high-intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase-catalyzed tofu gel.

Tofu prepared by conventional methods often has a bitter taste and poor water-holding capacity (WHC). To improve the quality of the product, alternative processes must be developed. Herein, the effect of ultrasound pretreatment on the properties of soymilk and tofu gel derived thereof were investigated.

Study on preparation of acylated soy protein and stability of emulsion.

Background: Protein can be used as an emulsifier to improve emulsion stability at the interface of water-in-oil emulsion. However, natural soybean protein isolate (SPI) does not meet the high demands as an emulsifier in the food industry. The effect of acylation modification by ethylenediaminetetraacetic dianhydride (EDTAD; 0-300 g kg ) on the physicochemical properties of SPI was studied.

Secretion of γ-Glutamyltranspeptidase from and Its Application in Enzymatic Synthesis of l-Theanine.

In this study, the gene of γ-glutamyltranspeptidase (GGT) from (BaGGT) controlled by the P promoter was cloned into to construct two recombinant vectors with either one or two signal peptides to drive extracellular secretion. After optimization, 90 ± 0.2 mg/L BaGGT was obtained when the inducing conditions were 24 h and 80 μM (IPTG).