Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing.

Staphylococcus is the dominant genus in the fermentation process of soy sauce, but its effect on the flavor of soy sauce has not been clearly established. In order to investigate the role of this genus in soy sauce fermentation, individual fermentation with Staphylococcus spp. screened from the moromi and their co-fermentation with an ester-producing yeast of Zygosaccharomyces rouxii were designed.

Boric Acid Functional Fluorescent Covalent-Organic Framework for Sensitive and Selective Visualization of CHHg.

Methylmercury (CHHg) recognition remains a challenging and imperative task due to its high toxicity and wide existence in the ecosystem. Herein, a novel fluorescent covalent-organic framework containing a boric acid functional group (COF-BA) was prepared by a postmodification strategy for CHHg detection. COF-BA served as a sensing platform for CHHg with fluorescence static quenching accompanied by fluorescence color changing from intense blue to colorless, and the detection limit was determined as 1.