Differences of the structure, succession and function of Clostridial communities between jiupei and pit mud during Luzhou-flavour baijiu fermentation / 生物工程学报

Clostridia inhabiting in jiupei and pit mud plays key roles in the formation of flavour during the fermentation process of Luzhou-flavour baijiu. However, the differences of Clostridial communities between jiupei and pit mud remains unclear. Here, the species assembly, succession, and metabolic capacity of Clostridial communities between jiupei and pit mud were analysed by high-throughput sequencing and pure culture approaches. The ratio of Clostridial biomass to bacterial biomass in the pit mud was relatively stable (71.5%-91.2%) throughout the fermentation process. However, it varied widely in jiupei (0.9%-36.5%). The dominant Clostridial bacteria in jiupei were Clostridium (19.9%), Sedimentibacter (8.8%), and Hydrogenispora (7.2%), while Hydrogenispora (57.2%), Sedimentibacter (5.4%), and Caproiciproducens (4.9%) dominated in the Clostridial communities in pit mud. The structures of Clostridial community in pit mud and jiupei were significantly different (P=0.001) throughout fermentation. Isolated Clostridial strains showed different metabolic capacities of volatile fatty acids in pure culture. Spatial and temporal heterogeneity of Clostridial communities existed in the baijiu fermentation pit, which was closely related to the main flavour components of Luzhou-flavour baijiu.

Understanding of traditonal Chinese medicine flavor effect of inonotus obliquus / 国际中医中药杂志

According to the literatures of the former Soviet Union and Russia about inonotus obliquus (commonly known as chaga),and the research progress in the past 20 years in China,and the author's 30-year experience on inonotus obliquus' clinical application,and the records of medicinal properties of birch in ancient China literatures,the potential effect of inonotus obliquus is analyzed according to traditional Chinese medicine theory.It is believed that the taste of inonotus obliquus is slightly bitter and cold.The main effect of inonotus obliquus is strengthening the body resistance,the specific benefits of which include nourishing qi,nourishing blood,nourishingyin,tonifying spleen,invigorating the spleen and stomach,nourishing liver,tonifying kidney and nourish the heart and calm the nerves.The effect of inonotus obliquus also includes eliminate evil (pathogenic factors),with clearing heat and detoxicating,soothing liver and relieving stagnation,and promoting blood circulation and resolving hard lump.

Síntesis y regulación de compuestos del aroma y el sabor derivados de la levadura en la cerveza: ásteres / Synthesis and regulation of flavor compounds derived from brewing yeast: Esters

Las levaduras, durante el proceso de elaboración de cerveza, producen más de 500 compuestos químicos; estos pueden impactar tanto negativa como positivamente en las características organolépticas de la cerveza. En los últimos años, y en particular gracias al avance de la biología molecular y la genómica, se han logrado progresos notables en el conocimiento de las bases moleculares y celulares de la síntesis y regulación de muchos de estos compuestos que inciden en lo que se denomina flavor (aroma y sabor) de la cerveza. Este artículo está enfocado en los ésteres responsables del aroma y el sabor floral y frutado de la cerveza. La formación de estos ésteres depende de diversas enzimas y de factores como la concentración de nutrientes presente en el mosto, la cantidad de oxígeno y dióxido de carbono disuelto, la temperatura de fermentación y, principalmente, la genética de la levadura utilizada. En esta revisión se brinda información de cómo se originan los ésteres y cómo los diferentes parámetros fermentativos impactan en las concentraciones finales de estos compuestos y en la calidad del producto terminado.

During brewing process yeast produce more than 500 chemical compounds that can negatively and positively impact beer at the organoleptic level. In recent years, and particularly thanks to the advancement of molecular biology and genomics, there has been considerable progress in our understanding about the molecular and cellular basis of the synthesis and regulation of many of these flavor compounds. This article focuses on esters, responsible for the floral and fruity beer flavor. Its formation depends on various enzymes and factors such as the concentration of wort nutrients, the amount of dissolved oxygen and carbon dioxide, fermentation temperature and mainly the genetics of the yeast used. We provide information about how the esters originate and how is the impact of different fermentative parameters on the final concentrations of these compounds and the quality of the end product.

Crossmodal interference between language and flavour / Interferencia intermodal entre lenguaje y sabor

Resumen El objetivo del presente trabajo es describir la interferencia del Stroop crossmodal en representaciones del sabor, visuales y auditivas. Es un diseño mixto con dos grupos seleccionados al azar. Los estímulos fueron palabras presentadas de forma visual (grupo 1) o auditiva (grupo 2). La congruencia de estímulo (congruentes, incongruentes y control) se definió como un factor intrasujetos. Se registraron los tiempos de reacción y el número de respuestas correctas. Los resultados mostraron una interferencia Stroop crossmodal menor en condiciones de congruencia. Mientras con estímulos incongruentes y de control los tiempos de reacción se incrementaron y las tasas de precisión disminuyeron en ambos grupos experimentales. Los datos de los dos grupos se compararon y se concluyó que cuando el distractor era escrito la interferencia fue mayor que cuando era hablado. Estos resultados se discuten en términos de la dificultad de representación lingüística visual y en relación con estudios anteriores.

Abstract This work describes crossmodal Stroop interference in flavoural, visual, and auditory representations. A mixed design was used with two randomized groups. As a between-subjects factor, words were presented in visual (group 1) or auditory (group 2) forms. Stimulus congruency (congruent, incongruent, and control) was defined as a within-subjects factor. Reaction times and the number of correct answers were recorded. The results showed a minor crossmodal Stroop interference in conditions of congruency. In contrast, with incongruent and control stimuli, reaction times increased and accuracy rates diminished in both experimental groups. Data from the two groups were compared, and it was concluded that the interference was greater when the distractor was written than when it was spoken. These results are discussed in terms of the difficulty of visual linguistic representation and in relation to previous studies.

Isolation and screening of microorganisms with potential for biotransformation of terpenic substrates

The objective of the present work was to isolate and select strains with potential to perform the biotransformation of terpenic substrates. Microorganisms obtained from a collection culture and also isolated from a natural source of terpene substrate were tested. Seventeen strains were selected by their resistance to terpenes in potato dextrose agar containing up to 1 percent of limonene or α-pinene and β-pinene (1:1). Subsequently, 10 strains were selected by their capacity of using these terpenes as sole carbon source in a mineral medium. The biotransformation capacity of these strains was tested and the products obtained were identified by GC-MS.

Studies on separation of octopamine in fish sauce and affects on flavour of fish sauce / 中国海洋药物

Objective To establish a technical process for the separation of octopamine.MethodsTaking the absorptive capacity and elution efficiency of octopamine as indexes,the absorption characteristics and elution parameters of separation with macroporous resin were investigated.Results The static adsorption capacity of H103 type macroporous resin was 2.925mg g-1.The static elution ratio was 98.04%.Conclusion H103 type macroporous resin is effective to separate the octopamine and improve the flavour of fish sauce.