Publications by authors named "Li-Ning Zhu"
Article Synopsis
- Baijiu is a popular Chinese alcoholic beverage, and its quality relies heavily on the fermentation process where yeast plays a crucial role in developing aroma and flavor.
- Research identified eight dominant yeast species during baijiu fermentation, with one strain, Clavispora lusitaniae YX3205, showing the highest flavor substance content and significant ethanol tolerance.
- The study suggests that using C. lusitaniae YX3205 can enhance baijiu's flavor, making it an important strain for improving the beverage's overall quality.
Introduction: Several factors may lead to increased postoperative pain sensitivity, of which remifentanil-induced hyperalgesia (RIH) is one of the main factors. High-dose remifentanil exposure during anesthesia may induce RIH. Esketamine may prevent RIH by antagonizing N-methyl-D-aspartate (NMDA) receptors, thereby reducing the postoperative pain sensitivity.
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