Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment Using , , , , Their Collective Mixture, and Unused Fish Mixture.

Fish sauce is produced at high salt concentrations (>20%) to inhibit the growth of harmful microorganisms. The salt-reduced fish sauce (10% salt) was prepared under pressurized CO (pCO) conditions at 30 °C and 5 MPa for 3 months (FSCO2), from , , , , and their collective mixture, as well as unused fish mixture obtained from the Ariake Sea in Japan. FSCO2 exhibited significantly better microbial quality and free amino acid content, lighter color, standardized odor (dashi-like odor), and umami richness qualities compared to fish sauces prepared using the conventional method (FScon) (20% salt), as previously demonstrated, after a fermentation period of 2 months.

Materials Acceleration Platforms (MAPs): Accelerating Materials Research and Development to Meet Urgent Societal Challenges.

Climate Change and Materials Criticality challenges are driving urgent responses from global governments. These global responses drive policy to achieve sustainable, resilient, clean solutions with Advanced Materials (AdMats) for industrial supply chains and economic prosperity. The research landscape comprising industry, academe, and government identified a critical path to accelerate the Green Transition far beyond slow conventional research through Digital Technologies that harness Artificial Intelligence, Smart Automation and High Performance Computing through Materials Acceleration Platforms, MAPs.

Contribution of Proteorhodopsin to Light-Dependent Biological Responses in P3 Isolated from Red Snow in Antarctica.

Proteorhodopsin (PR) is a major family of microbial rhodopsins that function as light-driven outward proton pumps. PR is now widely recognized for its ecological importance as a molecule responsible for solar energy flow in various ecosystems on the earth. However, few concrete examples of the actual use of light by natural microorganisms via PR have been demonstrated experimentally.