Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production.

Fermented vegetable products play a significant role in various cuisines, and understanding the fermentation dynamics of lactic acid bacteria (LAB) strains is essential for optimizing their production and quality. Here, we sought to investigate the fermentation performance of five LAB strains isolated from Sichuan paocai as starters for paocai. Sensory evaluation revealed that the inoculation of radish paocai samples with LAB strains effectively improved the overall liking and sensory satisfaction of participants, increasing the scores to varying degrees in terms of taste, flavor, texture, and coloration.

Prevention of the Quality Degradation of Antarctic Krill () Meal through Two-Stage Drying.

To achieve a krill meal of high quality, a two-stage drying involving hot-air drying and vacuum drying was investigated. Five experimental groups were established according to the different drying conditions in the second stage, including 95 °C and 101 kPa, 95 °C and 60 kPa, 75 °C and 101 kPa, 75 °C and 60 kPa, and 75 °C and 20 kPa. The results showed that reducing the drying temperature and vacuum pressure in the second stage had a significant impact on the drying characteristics, sensory quality, and bioactive compounds of krill meal.

Metabolomics analysis of physicochemical properties associated with freshness degradation in frozen Antarctic krill (Euphausia superba).

This study aimed to determine the effect of different frozen temperatures during storage on the quality of Antarctic krill (Euphausia superba) and assess the change at the metabolite level via a combination of physicochemical property analysis, liquid chromatography-tandem mass spectrometry (LC-MS) based non-targeted metabolomics profiling. Regarding samples stored at -20 °C, the expressions of 7055 metabolites were elevated, while 2313 were downregulated. Lipids and lipid molecules had the highest proportion of differential metabolites.

Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage.

The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.

Notch Signaling Inhibition Alleviates Allergies Caused by Antarctic Krill Tropomyosin through Improving Th1/Th2 Imbalance and Modulating Gut Microbiota.

Antarctic krill tropomyosin (AkTM) has been shown in mice to cause IgE-mediated food allergy. The objective of this work was to investigate the role of Notch signaling in AkTM-sensitized mice, as well as to determine the changes in gut microbiota composition and short-chain fatty acids (SCFAs) in the allergic mice. An AkTM-induced food allergy mouse model was built and -[-(3,5-difluorophenacetyl)--alanyl]--phenylglycine t-butyl ester (DAPT) was used as an γ-secretase inhibitor to inhibit the activation of Notch signaling.

Regenerative braking system effectively reduces the formation of brake wear particles.

Brake wear particles (BWPs) are considered one of the most significant non-exhaust particle emission sources from motor vehicles. Previous studies have primarily focused on BWPs from conventional fuel vehicles (CFVs), with limited research available on BWPs from new energy vehicles (NEVs). We developed an independent BWP emission testing system applicable to NEVs and conducted BWP emission tests on representative NEVs and CFVs under various testing cycles via a chassis dynamometer.

Chemical characteristics of fine tire wear particles generated on a tire simulator.

Tire wear is one of the major sources of traffic-related particle emissions, however, laboratory data on the components of tire wear particles (TWPs) is scarce. In this study, ten brands of tires, including two types and four-speed grades, were chosen for wear tests using a tire simulator in a closed chamber. The chemical components of PM were characterized in detail, including inorganic elements, water-soluble ions (WSIs), organic carbon (OC), elemental carbon (EC), and polycyclic aromatic hydrocarbons (PAHs).

Heavy vehicles' non-exhaust exhibits competitive contribution to PM compared with exhaust in port and nearby areas.

Heavy port transportation networks are increasingly considered as significant contributors of PM pollution compared to vessels in recent decades. In addition, evidence points to the non-exhaust emission of port traffic as the real driver. This study linked PM concentrations to varied locations and traffic fleet characteristics in port area through filter sampling.

Multiple Bioactivities of Peptides from Hydrolyzed .

(loach) is a widely distributed benthic fish in Asia. In this study, the alkaline protease was used to hydrolyze loach, and the hydrolysate products of different molecular weights were obtained by membrane separation. In vitro antioxidant assays showed that the <3 kDa fraction (SLH-1) exhibited the strongest antioxidant activity (DPPH, hydroxyl radical and superoxide radical scavenging ability, and reducing power), while SLH-1 was purified by gel filtration chromatography, and peptide sequences were identified by LC-MS/MS.

Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation.

Complex microbial communities contribute significantly to the flavor formation of traditional fermented fish products. However, the relationship between microorganisms and flavor formation in traditional fermented grass carp products is still unclear. In this study, the diversity and succession of microbial communities and the variation of volatile compounds during natural fermentation of grass carp were analyzed using high-throughput sequencing of 16S rRNA and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively.

Recent Progress in Microencapsulation of Active Peptides-Wall Material, Preparation, and Application: A Review.

Being a natural active substance with a wide variety of sources, easy access, significant curative effect, and high safety, active peptides have gradually become one of the new research directions in food, medicine, agriculture, and other fields in recent years. The technology associated with active peptides is constantly evolving. There are obvious difficulties in the preservation, delivery, and slow release of exposed peptides.

Prevention of quality characteristic decline in freeze-thawed cultured large yellow croaker () using flammulina velutipes polysaccharide.

To investigate the cryoprotective effect of flammulina velutipes polysaccharide (FVP) on the quality characteristics in freeze-thawed cultured large yellow croaker, 0.050%, 0.075%, and 0.

Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate.

The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi, aggregation and conformation of myofibrillar protein were investigated. The results revealed that, compared with only adding soy protein isolate components, ultrasound-assisted soy protein isolate had a more obvious effect on the protein structure in low-salt surimi, leading to the decrease in α-helix and total sulfhydryl contents, and the increase in β-sheet content and protein solubility. As a result, more proteins participated in the formation of the gel network, and significant improvements in hardness, gel strength and water-holding capacity of the low-salt surimi gel were observed, while the myosin heavy chain in SDS-PAGE was weakened.

[Chemical Component of Particulate Matters and VOCs Characteristics During Vehicle Brake Processes].

Six sets of brake systems were tested using a brake dynamometer, and the brake wear particles (BWPs) and volatile organic compounds (VOCs) were collected during the braking process. In total, 39 elements, 12 water-soluble ions, 7 carbon components, and 18 polycyclic aromatic hydrocarbons (PAHs) in BWPs were extracted and detected, and 74 VOCs in gas samples were analyzed. The average mass fractions of 12 inorganic elements (i.

Effect of and flavourzyme on physicochemical and safety properties of grass carp during fermentation.

The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and (FLF). The natural fermentation (NF) and fermentation with (LF) samples were used as control. The results showed that with increasing fermentation time, the pH and water activity (Aw) in each fermented grass carp sample gradually decreased, while the a-amino nitrogen (ANN), thiobarbituric acid reactive substance (TBARS), total volatile base nitrogen (TVB-N), biogenic amines (BAs), and harmful microbial gradually increased.

Flammulina velutipes polysaccharide improves the water-holding capacity in the dorsal muscle of freeze-thawed cultured large yellow croaker (Larimichthys crocea).

To investigate the effect of Flammulina velutipes polysaccharide (FVP) on the water-holding capacity (WHC) in the dorsal muscle of freeze-thawed large yellow croaker, fresh fish were treated with FVP, commercial cryoprotectant (CC), and distilled water before freezing. The water-holding capacity (WHC) and related influencing factors were analyzed. The results showed that FVP was able to effectively improve the WHC by reducing thawing loss and cooking loss, and the effect was similar to that of the CC group.

Inhibitory effects of pH, salinity, and tea polyphenols concentration on the specific spoilage organisms isolated from lightly-salted large yellow croaker ().

and were identified as specific spoilage organisms (SSOs) isolated from the refrigerated lightly-salted large yellow croaker (). In this work, the inhibitory effects of pH, salinity, and tea polyphenols concentration on both strains were investigated. Modified Gompertz models were used to estimate the kinetic parameters (maximum specific growth rate) and (duration of lag phase) of the two strains under different conditions, demonstrating that their growth rates decreased with the decrease of pH as well as the increase of salinity and tea polyphenols concentration, and the growths of both strains stopped while the salinity and tea polyphenols concentration increased to 0.

Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation.

This study aimed to investigate the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation. The related results showed that the addition of flavourzyme reduced the moisture content and accelerated the hydrolysis of protein and generation of water-soluble flavor substances (e.g.

Assessing the Gel Quality and Storage Properties of Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles.

Epigallocatechin gallate (EGCG) with concentrations of 0-0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied that the gel quality and storage properties of surimi gels added without EGCG were seriously destroyed during F-T cycles.

Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine.

As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes have not been systematically researched. In this work, physicochemical properties (pH, total sugar, alcohol, amino acid nitrogen), flavor compounds (organic acids, free amino acids, and volatile compounds), and microbial communities were investigated.

Determining factors and parameterization of brake wear particle emission.

Brake wear emission contributes to an increasingly significant proportion of vehicle-related particulate matter, but knowledge of its emission features and determining factors is still highly insufficient. Here, brake dynamometer experiments were conducted under controlled variables tests and real-world driving conditions to systematically investigate brake wear particle (BWP) emission. Compared to the decelerating process, the separating of pads and disc releases more BWPs, accounting for 47-76% of the total PM mass.

[Microbial growth kinetics model of specific spoilage organisms and shelf life prediction for tilapia at fluctuating temperatures].

It was studied on the growth kinetics model of specific spoilage organisms Pseudomonas spp. for cultured tilapia during aerobic storage at fluctuating temperatures from 0degreesC to 15degreesC and the applicability of the model in predicting the remaining shelf life. The mathematical model based on the effect of temperature on Pseudomonas spp.