Comparative Analysis of Microbial Diversity and Metabolic Profiles during the Spontaneous Fermentation of Jerusalem Artichoke ( L.) Juice.

Jerusalem artichoke juice is valued for its nutritional content and health benefits. Spontaneous fermentation enhances its flavor, quality, and functional components through microbial metabolic activities. This study used high-throughput sequencing to analyze microbial community changes, and LC-MS and GC-MS to detect secondary metabolites and flavor compounds during fermentation.

Corrigendum: Integrated analysis of transcriptome and metabolome reveals the mechanism of chlorine dioxide repressed potato ( L.) tuber sprouting.

[This corrects the article DOI: 10.3389/fpls.2022.

Unraveling the mechanism of potato ( L.) tuber sprouting using transcriptome and metabolome analyses.

Sprouting is an irreversible deterioration of potato quality, which leads to the production of harmful toxins and loss of the commercial value of potatoes. However, there is no report on the changes in different stages of potato sprouting through transcriptome and metabonomics. In this study, 1471 differentially expressed genes (DEGs) were found between DP and BP.

Targeted Metabolomics Study on the Effect of Vinegar Processing on the Chemical Changes and Antioxidant Activity of .

(Oliv.) Diels () has a long processing history. In order to obtain a more valuable composition and higher antioxidant behavior, it is often processed by stir-frying and vinegar treatment.

The Postharvest Application of Carvone, Abscisic Acid, Gibberellin, and Variable Temperature for Regulating the Dormancy Release and Sprouting Commencement of Mini-Tuber Potato Seeds Produced under Aeroponics.

This study investigated the efficacy of carvone, abscisic acid (ABA), gibberellin (GA3), and variable temperature in managing dormancy and sprouting in aeroponically grown mini-tuber potato ( L.) seeds. The results showed that carvone treatment effectively reduced the weight loss rate by 12.

Optimization of the Fermentation Conditions of Huaniu Apple Cider and Quantification of Volatile Compounds Using HS-SPME-GC/MS.

The fermentation process and composition of volatile compounds play a crucial role in the production of Huaniu apple cider. This study aimed to optimize the fermentation conditions of Huaniu apple cider and quantify its volatile compounds using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS). The optimal fermentation parameters were determined using response surface methodology (RSM).

Preparation of cellulose nanofibers from potato residues by ultrasonication combined with high-pressure homogenization.

In this study, the preparation parameters of cellulose nanofibers from potato residues (PCNFs) by ultrasonication combined with high-pressure homogenization were optimized based on yield, zeta-potential and morphology. The optimal parameters were as follows: ultrasonic power of 125 W for 15 min and homogenization pressure of 40 MPa four times. The yield, zeta potential and diameter range of the obtained PCNFs were 19.

Regulation of yak longissimus lumborum energy metabolism and tenderness by the AMPK/SIRT1 signaling pathways during postmortem storage.

AMPK can activate nicotinamide phosphoribosyltransferase (NAMPT), increasing the ratio of oxidized nicotinamide adenine dinucleotide (NAD+)/reduced nicotinamide adenine dinucleotide (NADH) ratio, leading to the activation of the energy receptor SIRT1. This pathway is known as the AMPK/SIRT1 signaling pathway. SIRT1 deacetylates and activate LKB1, which is activated by phosphorylation of AMPK (Thr172) and inhibited by phosphorylase-mediated dephosphorylation of AMPK.

Integrated Analysis of Transcriptome and Metabolome Reveals the Mechanism of Chlorine Dioxide Repressed Potato ( L.) Tuber Sprouting.

Sprouting is an irreversible deterioration of potato quality, which not only causes loss in their commercial value but also produces harmful toxins. As a popular disinfectant, ClO can inhibit the sprouting of potato tubers. Using transcriptomic and metabolomic approaches to understand the repressive mechanism of ClO in potato sprouting is yet to be reported.

Effects of the mashing process and macromolecule contents on the filterability of barley malt.

The filterability of barley malt is a critical quality parameter in beer brewing. The effects of two mashing processes (processes A and B) on the filterability of the three barley malts and their macromolecule contents were investigated. Filtration volume increased by 4%, 9%, and 13% for the Baudin, Ganpi, and Gangpi malts, respectively, and the final filtration volume of Gangpi was still poorer than that of Baudin.

Combined effects of ultrasound and aqueous chlorine dioxide treatments on nitrate content during storage and postharvest storage quality of spinach (Spinacia oleracea L.).

The objectives of this study were to optimize the condition of ultrasonic treatment combined with aqueous chlorine dioxide (ClO) on nitrate content of spinach by response surface methodology (RSM), and determine the effectiveness of ultrasound (US) and ClO alone and in combination, on spinach postharvest quality during 7 days' storage period. The optimal treatment parameters obtained were ultrasonic power (300 W), ClO concentration (50 ppm), treatment time (4 min). The combined treatments significantly reduced the nitrate content and maintained better storage quality in terms of total soluble solids (TSS) and ascorbic acid content compared with the individual treatment or untreated.

Analysis of microbial diversity in apple vinegar fermentation process through 16s rDNA sequencing.

Based on SPME-GC-MS analysis, it could be found that the production of acetic acid, phenethyl acetate, and isoamyl acetate gradually increased in the apple vinegar fermentation broth with the fermentation time. Consequently, in order to systematically explore the dynamic changes of microbial diversity and metabolites in the process of apple vinegar fermentation, 16S rDNA were sequenced and analyzed in this work. The present results showed that bacterial diversity was rich and exhibited a certain variation during the dynamic fermentation process of apple vinegar.