Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce.

The flavor regulation of soy sauce fermented in winter is imminent challenge for the industry, while fermentation temperature is considered as an effective method to fortify soy sauce flavor. Thus, industrial-level fermentation systems with controlled temperature at 30°C (SSCT) and regular temperature (SSRT) in winter were designed to elucidate molecular basis and microbial regulatory mechanism of temperature-controlled flavor enhancement of soy sauce. Sensory evaluation suggested 30°C fermentation enhanced caramel-like, floral, fruity, roasted nut and smoky aroma.

Microstructural evolution and mechanical properties of TiB/2195 composites fabricated by ultrasonic-assisted in-situ casting.

The distribution and size of particles in particle-reinforced aluminum matrix composites are crucial to the mechanical properties of the composites. In this paper, 2 wt.% TiB/2195 composites were prepared by ultrasonic-assisted in-situ casting technology, and the samples' phase composition, microstructure, and mechanical properties were tested.