Effects of Inoculation with Koji and Strain FELA1 on the Taste, Flavor, and Bacterial Community of Rapidly Fermented Shrimp Paste.

This study was conducted to investigate the effect of inoculation with FELA1 isolated from traditional shrimp paste and koji on the taste, flavor characteristics, and bacterial community of rapidly fermented shrimp paste. E-nose and e-tongue results showed higher levels of alcohols, aldehydes, and ketones, enhanced umami and richness, and reduced bitterness and astringency in samples of shrimp paste inoculated with fermentation ( < 0.05).

High sensitivity in quantitative analysis of mixed-size polystyrene micro/nanoplastics in one step.

As emerging environmental pollutants, microplastics (MPs) and nanoplastics (NPs) pose a serious threat to human health. Owing to the lack of feasible and reliable analytical methods, the separation and identification of MPs and NPs of different sizes remains a challenge. In this study, a hyphenated method involving filtration and surface-enhanced Raman spectroscopy (SERS) for the separation and identification of MPs and NPs is reported.

Compare with different vegetable oils on the quality of the surimi gel.

To enhance the quality and flavor of surimi-based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed oils) on the texture, water-holding capacity (WHC), microstructure, and flavor of the surimi gel. The results showed that 6 kinds of vegetable oils could improve the whiteness and flavor of gels. However, peanut, olive, and coconut oils enriching oleic acid or lauric acid were easy to accumulate with an average diameter of more than 0.

Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation.

Zha-chili is a popular traditional fermented food among people in central and southwest China for its nice flavor. It is produced from grain and fresh chili undergoing spontaneously anaerobic fermentation. In this study, the high-throughput sequencing (HTS), high-performance liquid chromatography (HPLC), and head-space solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were applied to systematically study the dynamic of microbial community and flavor substances during zha-chili fermentation.

Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Surimi Gel.

Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of surimi gel was evaluated. The texture and whiteness of the gel were improved, and the WHC increased ( < 0.

Analysis of changes in the microbial community structure and physicochemical properties during the fermentation of sand crab juice.

The structure of the microbial community during sand crab juice fermentation was analyzed using culture-based methods and high-throughput 16S rRNA gene sequencing. Additionally, the changes in amino acid nitrogen (AAN) and total volatile basic nitrogen (TVB-N) were evaluated. Staphylococcus equorum, Staphylococcus arlettae, Staphylococcus saprophyticus, Salinicoccus amylolyticus and Bacillus cereus were isolated by traditional culture isolation technique.

Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region.

Background: Chinese strong-flavor baijiu (CSFB), one of the three major baijiu types, is the most popular baijiu type among consumers in China. A variety of microbes are involved in metabolizing raw materials to produce ethanol and flavor substances during fermentation, which fundamentally determined the quality of baijiu. It is of great importance to study microbial community of fermented grains (zaopei) during baijiu brewing process for improving its quality.

Characterization and comparison of collagen extracted from the skin of the Nile tilapia by fermentation and chemical pretreatment.

Chemical pretreatment of collagen raw materials is time-consuming and environmentally hazardous. Collagen extraction after fermentation pretreatment has not been reported. We extracted and characterized acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from Nile tilapia (Oreochromis niloticus) skin following fermentation and chemical treatments and comparatively evaluated the feasibility of fermentation.

Pathogenicity of Vibrio parahaemolyticus in Different Food Matrices.

The pathogenicity and virulence factors of Vibrio parahaemolyticus in four food matrices--shrimp, freshwater fish, pork, and egg-fried rice--were compared by measuring the thermostable direct hemolysin activity and total hemolytic titer. Significantly high thermostable direct hemolysin and also hemolytic titers (P < 0.05) were produced by V.

Modeling antimicrobial activity of lipopeptides from Bacillus amyloliquefaciens ES-2 against Shewanella putrefaciens in shrimp meat using a response surface method.

Bacillus amyloliquefaciens ES-2 can produce antimicrobial lipopeptides, including surfactin and fengycin. In this study, the model of antimicrobial activity against Shewanella putrefaciens in shrimp meat by antimicrobial lipopeptides from B. amyloliquefaciens ES-2 was researched by response surface methodology.

Isoliquiritigenin from licorice root suppressed neovascularisation in experimental ocular angiogenesis models.

Aim: To explore the antiangiogenic property of isoliquiritigenin (ISL) on in vivo and in vitro models.

Design: Laboratory investigation.

Methods: The effect of ISL on angiogenesis development was investigated using ex ovo chick chorioallantoic membrane model.

In vitro screening for angiostatic potential of herbal chemicals.

Purpose: Herbal medicine has long been used in traditional medicinal systems. The authors carried out a first-line screening of four herbal chemicals with reported antioxidative properties and capabilities to suppress endothelial cell growth and migration. These herbal chemicals were isoliquiritigenin (ISL) from licorice, epigallocatechin gallate (EGCG) from green tea, resveratrol (Rst) from grapes, and gambogic acid (GA) from the resin of Garcinia hanburyi.