Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar.

Traditional cereal vinegars are fermented by microorganisms that are spontaneously enriched, leading to uncertainty in regulating the fermentation process and flavor. The objective of this study was to elucidate the impact of the predominant microorganisms, provenly and , on the solid-state fermentation (SSF) and flavor profile of cereal vinegar by several bioaugmentation strategies. The results indicated that the sequential bioaugmentation of predominant microorganisms improved the utilization of raw material and most key flavor compounds.

Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process.

The aroma-active compounds (AACs) of traditional vinegars are formed through complexed pathways. Moreover, their source is not clear yet. The composition of AACs throughout the entire process of Shanxi aged vinegar (SAV) production from the raw materials, alcohol fermentation (AF), acetic acid fermentation (AAF), fumigation and aging stages were analyzed.

Stiffness Modulation in Flexible Rotational Triboelectric Nanogenerators for Dual Enhancement of Power and Reliability.

Rotational nanogenerators with flexible triboelectric layers have wide applications and high reliability. However, flexible materials cause a severe reduction in contact force and thus triboelectric output power. Unlike previous works devising complex auxiliary structures to solve this issue, this paper focuses on improving the contact material mechanics and proposes a stiffness modulation method.