Precipitation and temperature drive microbial community changes affecting flavor quality of .

is the most famous flavor in China, and its characteristic style is closely related to used in fermentation. However, there are few reports about the difference of quality between seasonal variations. In this study, precipitation and temperature drove changes in microbial communities that resulted in differences in the flavor of produced in different seasons.

Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC-MS, and ICP-MS.

By examining and analyzing bran-free fermented Baijiu (BFB) with varying storage periods (0-20 years), it was observed that the overall concentration of volatile compounds initially increases and subsequently decreases over time. Furthermore, BFB exhibited more kinds of long chain esters, higher concentration of acetals, and reduced furfural content. The process of cellaring can enhance the aged, sweet, and fruity aroma of BFB.

Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiu.

The deterioration of the quality of raw liquor caused by the low content of ethyl hexanoate in Nongxiangxing baijiu has become a pervasive problem in the baijiu industry. Therefore, this study attempted to increase the synthesis of ethyl hexanoate by microorganisms with high esterase activity to increase Zaopei fermentation. The results showed that biofortification was a feasible and important way to improve the quality of the raw liquor and increase the ethyl hexanoate content.

Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation of .

Different spatial positions lead to inconsistent fermentation effects and flavors, however, the spatial heterogeneity of () remains unknown. We investigated the microbes, flavors, and physicochemical properties of different layers in fermented grains of using Illumina HiSeq sequencing, two-dimensional gas chromatography-mass spectrometry (GC × GC-MS) and ultra-high performance liquid chromatography-mass (UHPLC-MS). A total of 79 volatiles, 1596 metabolites, 50 bacterial genera, and 52 fungal genera were identified.

Bioturbation effect of artificial inoculation on the flavor metabolites and bacterial communities in the Chinese Mao-tofu fermentation.

A comparison between artificially inoculated Mao-tofu (CC) and naturally fermented Mao-tofu (MM) indicated that artificially adding to Mao-tofu dramatically enhanced the essential amino acid (EAA) content, as well as umami and sweet amino acids. Gas chromatography-tandem mass spectrometry (GC-MS/MS) analysis revealed that phenol (3.226 μg/g), 1-octen-3-ol (5.

The therapeutic effects of fermented milk with lactic acid bacteria from traditional Daqu on hypertensive mice.

Lactic acid bacteria (LAB), a type of microorganism widely used in functional foods, has gained notable research attention in recent years. Certain strains possess the proteolytic ability to release potentially antihypertensive peptides from dairy proteins, which prompted us to explore the LAB strains from an understudied and unique ingredient, Daqu. We screened for 67 strains of LAB strains from traditional Daqu using the calcium dissolution ring method.

Complete Genome Sequencing and Bacteriocin Functional Characterization of Pediococcus ethanolidurans CP201 from Daqu.

This study aims to sequence the whole genome of Pediococcus ethanolidurans CP201 isolated from Daqu and determine the anti-corrosion ability of bacteriocins on chicken breast. The whole genome sequence information of P. ethanolidurans CP201 was analyzed, and its gene structure and function were explored.

Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain.

Ethyl hexanoate and ethyl butyrate are essential to the flavor compounds in Nongxiangxing baijiu, but low levels of these two esters in upper fermented grains (FG) decreases the quality of upper distilled baijiu, representing the main challenge in Nongxiangxing baijiu production. This paper enhanced fermentation by inoculating functional Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis strains into upper FG. The results showed that the ethyl butyrate content in the upper FG increased significantly and the content of ethyl hexanoate did improve from the results of many determinations.

Pollution characteristics and ecological risk of microplastic in sediments of Liaodong Bay from the northern Bohai Sea in China.

Microplastics (MPs) are widely distributed in marine environments. The pollution characteristics and risk assessment of MPs in estuarine sediments are still insufficient. In this study, the MPs pollution characteristics in surface sediments of the Liao Estuary and Daliao Estuary were investigated.

Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems.

As a renewable resource, the market trend of plant protein has increased significantly in recent years. Compared with animal protein, plant protein production has strong sustainability factors and a lower environmental impact. Many bioactive substances have poor stability, and poor absorption effects limit their application in food.

Comparison of structural and antioxidant activity of polysaccharide extracted from truffles.

As the main component of truffles, polysaccharides have a variety of biological activities such as anti-oxidation, anti-tumor, and hypoglycemic activity, and these activities are closely related to its structure. In this study, Tuber Aestivum crude polysaccharide (TACP) and Tuber Melanosporum crude polysaccharide (TMCP) were obtained from Tuber Aestivum and Tuber Melanosporum by using microwave-assisted hot water, and then the Sephadex G-200 column was utilized to further separate and purify Tuber Aestivum polysaccharide (TAP) and Tuber Melanosporum polysaccharide (TMP) from TACP and TMCP. The structural characterization results showed that the molecular weight of TAP was 2.

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu.

Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu. Microbial composition plays a key role in the classification of baijiu flavor types and the formation of flavor substances. In this study, we used high-throughput sequencing technology to study the changes of microbial community in the production of rice-flavor baijiu, and compared the microbial community characteristics during production of rice-, light-, and strong-flavor baijiu.

Diversity of actinobacteria in sediments of Qaidam Lake and Qinghai Lake, China.

Using 16S rRNA gene analysis and high-throughput, the diversity and community structure of actinobacteria in the sediments of Qaidam Lake and Qinghai Lake with different salinity and alkalinity in Qinghai-Xizang Plateau were studied, and the differences of actinobacteria community structure and their relationship with environmental factors were discussed. A total of 77 genera belonging to actinobacteria were found in the samples, of which 31 genera were found in the sediment samples of Qaidam Lake with 19 genera being dominant genera, such as Actinomycetes, Corynebacterium, Morella, Bifidobacterium, and 69 genera were found in the sediment samples of Qinghai Lake with 17 genera becoming dominant, such as Ilumattalaer, Actinotalea, Aquihaans and so on. The correlation analysis of environmental factors and community showed that the community structure of the two salt lakes was mainly affected by total salinity, total organic carbon) (TOC) and CO, among which TOC was the most influential factor.

Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu.

Spontaneous solid-state fermentation (SSF) of Chinese Baijiu involves diverse microbes from Daqu and pit mud (PM). Given that the transfer of interphase microflora during the fermentation is a continuous and dynamic process, longitudinal studies are essential to provide ecological insights into community stability and response to consecutive disturbances in the process. In this context, this study aimed to generate a comprehensive longitudinal characterization of the microbiota during the fermentation processes of Chinese strong-flavor Baijiu (CSFB) differing in cellar ages with consideration for potential relation to physicochemical variables.

Isolation and diversity of sediment bacteria in the hypersaline aiding lake, China.

Halophiles are relatively unexplored as potential sources of novel species. However, little is known about the culturable bacterial diversity thrive in hypersaline lakes. In this work, a total of 343 bacteria from sediment samples of Aiding Lake, China, were isolated using nine different media supplemented with 5% or 15% (w/v) NaCl.

sp. nov., isolated from a salt lake in China.

A novel bacterium, XHU 5135, belonging to the genus , was isolated from a salt lake sample collected in Xinjiang Province, north-west PR China. The isolate was Gram-stain-negative, rod-shaped and non-motile. The strain was catalase-positive and oxidase-negative.

Efficacy and safety of everolimus treatment on liver transplant recipients: A meta-analysis.

Background: Everolimus is an effective immunosuppressant in organ transplantation without impaired renal function. The present study aimed to evaluate the efficacy and safety of everolimus therapy in liver transplant recipients.

Materials And Methods: A systematic literature search was conducted to identify the eligible studies.

Gracilibacillus aidingensis sp. nov., a novel moderately halophilic bacterium isolated from Aiding salt lake.

A novel Gram-positive, aerobe, moderately halophilic bacterium was isolated from saline soil of Aiding lake in Xinjiang, north-west of China, designated strain YIM 98001. Cells were rod-shaped, motile and grew at 5-20% (w/v) NaCl (optimum 10%), pH 6-10 (optimum pH 7.0) and 4-45 °C (optimum 37 °C).

Olivibacter flavus sp. nov., a novel endophytic bacterium isolated from the root of Camellia sinensis.

A novel Gram-negative rod, endophytic bacterium, designated strain TMCC 8258, was isolated from the root of Camellia sinensis collected from Puer, south-west China. Comparative 16S rRNA gene sequence analysis showed that the strain belongs to the family Sphingobacteriaceae and a neighbour-joining phylogenetic tree suggested that strain TMCC 8258 formed a cluster with the type strain of Olivibacter ginsengisoli (showed the highest 16S rRNA gene sequence similarity of 95.8%).

Glycomyces xinjiangensis sp. nov., a novel actinomycete isolated from a hypersaline habitat.

A novel actinomycete strain, designated XHU 5301, was isolated from a hypersaline habitat, China. The strain was aerobic, Gram-stain positive and the optimum NaCl concentration for growth was 7-9% (w/v). Phylogenetic analysis based on an almost-complete 16S rRNA gene sequence of strain XHU 5301 showed that the organism was most closely related to Glycomyces halotolerans TRM 40137 (96.

Glycomyces lacisalsi sp. nov., an actinomycete isolated from a hypersaline habitat.

A novel actinomycete strain, designated XHU 5089T, was isolated from a hypersaline habitat in China. The strain was aerobic, Gram-stain-positive and the optimum NaCl concentration for growth was 1-3 % (w/v). Phylogenetic analysis based on the almost-complete 16S rRNA gene sequence of strain XHU 5089T showed that the organism was related most closely to Glycomyces albusTRM 49136T (97.

[Screening of antifungi endophytic actinomyces strains from salvia przewalskii in Tibean Plateau].

Twenty-four endophytic actinomycetes strains were isolated from the Salvia przewalskii in Tibetan Plateau of China by tablet coating method. Fusarium moniliforme, Helminthosporium turcicum and Bipolaris maydis were selected as indicator fungi to test the antimicrobial activities of these endophytic actinomycetes by tablet confrontation method. The results showed that 21 strains can produce antimicrobial substances which accounts for 85.