Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community.

Commercial starter cultures play a critical role in the industrial production of fermented sausages. However, commercial starter cultures could not reproduce the metabolic actions of diverse microorganisms and the aroma profile of the traditional spontaneously fermented sausages. Identifying the core microbial community in spontaneously fermented sausages will facilitate the construction of a synthetic microbial community for reproducing metabolic actions and flavor compounds in spontaneously fermented sausages.

[Effects of shading and drought on light-induced stomatal dynamics in seedlings].

Two factors-two levels experiment (full light and shading, the irradiance in the shading was 30% of the full light; normal water and drought, where soil moisture was maintained at 75%-80% and 40%-45% of field capacity, respectively) was conducted to study the variation of light-induced stomatal dynamics, stomatal traits, whole plant growth and water use under shading and drought for the early succession stage species seedlings in the hilly area of the Loess Plateau. Results showed that shading significantly increased lag and response time by 0.8 and 1.

Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages.

Understanding the interrelationships between the differentially abundant microorganisms and metabolites of traditional "Fuet" fermented sausages (FSs) and inoculated fermented sausages (IFSs) can help us identify key species that are missing from commercial starter cultures to reproduce the flavor compounds and nutrients of traditional Fuet FSs. IFSs, inoculated with P. pentosaceus, P.

Proteomics reveals intersexual differences in the rat brain hippocampus.

It is widely accepted that intersexual differences occur in cognitive domains, e.g., in spatial learning and memory.