Study on the Effect of Key Genes and during Brewing.

(LFB) is brewed by the combined action of various microorganisms, and its flavor is affected by the microbial community and the genes they express, but which genes are the key ones during LFB brewing is less clear. Based on our previous studies the genes and were identified as key genes, but which role they play was also unknown. In this study functional microorganisms were screened based on the key genes and , and they were identified to be , and .

Analysis of the difference between aged and degenerated pit mud microbiome in fermentation cellars for Chinese Luzhou-flavor baijiu by metatranscriptomics.

Backgroud: Chinese Luzhou-flavor baijiu (LFB) was fermented in an underground cellar, and the bottom and side of the cellar were covered with pit muds (PMs), where the metabolic activity of the microorganisms had a significant effect on the LFB quality. PMs can be divided into aged pit mud (AP) and degenerated pit mud (DP), thus, the qualities of LFB generated from AP and DP were different. In this essay, metatranscriptomics method was applied to illustrate the differences of the two PMs, as well as to search out the pivotal microorganisms and genes influencing the quality of LFB.

Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation.

With the increasing popularity of soy sauce containing high amounts of amino acid nitrogen (AAN) in China and the positive correlation of biogenic amines (BAs) with AAN, reducing BAs formation during soy sauce fermentation has become an urgent task. In this work, the effect of salt-tolerant yeasts and Staphylococcus piscifermentans on BAs formation was extensively studied. Combined inoculation for different osmotolerant yeast strains indicated that Z.

Improving RNA content of salt-tolerant Zygosaccharomyces rouxii by atmospheric and room temperature plasma (ARTP) mutagenesis and its application in soy sauce brewing.

Derived from RNA, 5'-ribonucleotides, especially Inosine-5'-monophosphate (IMP) and guanosine-5'-monophosphate (GMP), can enhance the umami taste of soy sauce. In this study, the RNA content of three different salt-tolerant yeasts was examined. The most valuable strain was subjected to atmospheric and room-temperature plasma (ARTP) mutagenesis, which improved its RNA content by 160.

Longer axial trap distance and larger radial trap stiffness using a double-ring radially polarized beam.

The optical trapping forces acting on a metallic Rayleigh particle are calculated for the case where a double-ring-shaped radially polarized beam is applied. The influence of the off-focus distance and the off-axis distance of a trapping particle on the trapping force is investigated. Compared with the use of the conventional single-ring-shaped radially polarized beam, the longer axial trap distance and the larger radial trap stiffness are predicted using a double-ring-shaped radially polarized beam in an optical trap.