Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity.

To enrich the flavor compounds and retain the content of polyphenolics in grape juice (GJ) under long-term storage, , , , and , were screened and the optimal fermentation conditions were determined as fermentation temperature of 41.2 °C for 24 h with an initial LAB density of 8.5 × 10 CFU/mL.

Construction of Electrochemical Sensors for Antibiotic Detection Based on Carbon Nanocomposites.

Excessive antibiotic residues in food can cause detrimental effects on human health. The establishment of rapid, sensitive, selective, and reliable methods for the detection of antibiotics is highly in demand. With the inherent advantages of high sensitivity, rapid analysis time, and facile miniaturization, the electrochemical sensors have great potential in the detection of antibiotics.