RESUMO
Green, low-carbon circular economy and the development model of energy-saving and environmental protection are emerging worldwide, and the world's economies have taken the energy-saving and environmental protection industry as a strategic emerging industry to cultivate and develop. Coordinating finance and technological innovation is crucial to promoting the healthy development of Energy-Saving and Environmental Protection Enterprises (ESEPEs). According to industry classification, this paper divides 121 ESEPEs into 12 categories as research objects. Firstly, the DEA-SBM model is used to calculate financing efficiency (FE) and technological innovation efficiency (TIE). Subsequently, the changes in the two efficiencies are analyzed from the perspectives of time series, industry, and annual mean value, and the changes of the two efficiencies are analyzed from the perspectives of time series, industry, and annual average values. Secondly, through the coupling coordination degree (CCD) model, the development status of the coupling coordination between the two efficiencies is innovated expounded. Finally, the Tobit regression model is used to discuss the factors influencing CCD from the whole and industry perspectives. The results show that: (1) TIE is generally lower than FE, and FE shows a downward trend while TIE shows an upward trend. (2) CCD between the two efficiencies is Near dysfunction, and TIE restricts the development of CCD between the two efficiencies to a certain extent. (3) R&D intensity, enterprise size, and government subsidy intensity have a significant positive impact on CCD between FE and TIE of ESEPEs, while the impact of other factors is not significant.
RESUMO
Traditional fermented dairy foods including cottage cheese have been major components of the Buryatia diet for centuries. Buryatian cheeses have maintained not only their unique taste and flavor but also their rich natural lactic acid bacteria (LAB) content. However, relatively few studies have described their microbial communities or explored their potential to serve as LAB resources. In this study, the bacterial microbiota community of 7 traditional artisan cheeses produced by local Buryatian families was investigated using single-molecule, real-time sequencing. In addition, we compared the bacterial microbiota of the Buryatian cheese samples with data sets of cheeses from Kazakhstan and Italy. Furthermore, we isolated and preserved several LAB samples from Buryatian cheese. A total of 62 LAB strains (belonging to 6 genera and 14 species or subspecies) were isolated from 7 samples of Buryatian cheese. Full-length 16S rRNA sequencing of the microbiota revealed 145 species of 82 bacterial genera, belonging to 7 phyla. The most dominant species was Lactococcus lactis (43.89%). Data sets of cheeses from Italy and Kazakhstan were retrieved from public databases. Principal component analysis and multivariate ANOVA showed marked differences in the structure of the microbiota communities in the cheese data sets from the 3 regions. Linear discriminant analyses of the effect size identified 48 discriminant bacterial clades among the 3 groups, which might have contributed to the observed structural differences. Our results indicate that the bacterial communities of traditional artisan cheeses vary depending on geographic origin. In addition, we isolated novel and valuable LAB resources for the improvement of cottage cheese production.
