Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor.

Rice wine, well known for its unique flavor, rich nutritional value, and health benefits, has potential for extensive market development. Rhizopus and Aspergillus are among several microorganisms used in rice wine brewing and are crucial for determining rice wine quality. The strains were isolated via Rose Bengal and starch as a combined separation medium, followed by oenological property and sensory evaluation screening. The strain exhibiting the best performance can be screened using the traditional rice wine Qu. The strains YM-8, YM-10, and YM-16, which exhibited strong saccharification and fermentation performance along with good flavor and taste, were obtained from traditional rice wine Qu. Based on ITS genetic sequence analysis, the YM-8, YM-10, and YM-16 strains were identified as Rhizopus microsporus, Rhizopus arrhizus, and Aspergillus oryzae. The optimum growth temperature of each of the three strains was 30°C, 32°C, and 30°C, and the optimum initial pH was 6.0, 6.5, and 6.5, respectively. The activities of α-amylase, glucoamylase, and protease of YM-16 were highest at 220.23±1.88, 1,269.04±30.32, and 175.16±1.81 U/g, respectively. The amino acid content of rice wine fermented in a 20-L bioreactor with the three mold strains was higher than that of the control group, except for arginine, which was significantly lower than that of the control group. The total amino acid content and the total content of each type of amino acid were ranked as YM-16 > YM-8 > YM-10 > control group, and the amino acid content varied greatly among the strains. The control group had a higher content, whereas YM-8 and YM-16 had lower contents of volatile aroma components than the control group and had the basic flavor substances needed for rice wine, which is conducive to the formation of rice wine aroma. This selected strain, YM-16, has strong saccharification and fermentation ability, is a rich enzyme system, and improves the flavor of rice wine, thereby demonstrating its suitability as a production strain for brewing.

Association between history of cholecystectomy and risk of gastric cancer: a meta-analysis of epidemiological studies.

PURPOSE: Evidence from previous studies on the association between cholecystectomy and risk of gastric cancer are still inconsistent. We aimed at conducting a meta-analysis of epidemiological studies to evaluate this association. METHODS: Researchers searched three databases (PubMed, Embase and Web of Science) through January 2021 for eligible studies. Relative risks (RRs) and 95% CIs in each included studies were pooled by random-effects models. Patients and the public were not involved in our study. RESULTS: Eight studies were identified. Four studies reported significantly positive association between history of cholecystectomy and risk of gastric cancer, and the remaining studies reported null association. The pooled RR of these eight studies showed that a history of cholecystectomy was associated with a 11% higher risk of gastric cancer (pooled RR=1.11, 95% CI: 1.03 to 1.20). Moderate heterogeneity across the studies was detected (p=0.117, I2=37.8%). The pooled RRs were 1.12 (95% CI: 1.01 to 1.24) for five cohort studies and 0.95 (95% CI: 0.66 to 1.38) for three case-control studies. Compared with the risk in Europe and the USA, the pooled RR was higher for two studies conducted in Asia. Six studies were assessed as high-quality studies with the pooled RR of 1.12 (95% CI: 1.02 to 1.23). The pooled results were robust by sensitivity analyses, and no indication of publication bias was detected. CONCLUSION: This meta-analysis suggests that a history of cholecystectomy may be associated with an increased risk of gastric cancer.

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu.

Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K), Aspergillus oryzae SICC 3.79(A-O), Aspergillus Niger CICC 2372 (A-N), Rhizopus oryzae CICC 40260 (R-O), and the traditional starter Qu (control). The effects of koji on the aroma components, free amino acids (FAAs), and overall sensory aspects of rice shochu were studied. These findings indicated that koji significantly affected the rice shochu's quality. The content of total FAAs in rice shochu A-K (30.586 ± 0.944 mg/L) and A-O (29.919 ± 0.278 mg/L) was higher than others. The content of flavor compounds revealed that the aroma of rice shochu with various koji varied greatly from the smells of alcohols and esters. Shochu A-O had a higher concentration of aroma compounds and it exhibited a strong aroma and harmonious taste compared with the others. This research using taste compounds, FAAs, flavor intensity, and partial least squares regression (PLSR) showed that shochu A-O appeared to possess the best sensory qualities, with elevated concentrations of alcohols and sweet FAAs and lesser concentrations of sour FAAs. Therefore, the A-O mold is promising for the manufacture of rice shochu with excellent flavor and sensory characteristics.

Microbial diversity, culture conditions, and application effect of YSJ: A composite microbial system for degradation of Yanshan ginger branches and leaves.

BACKGROUND: Yanshan ginger (Alpinia zerumbet) is a perennial herb used as a medicine and spice, and is beneficial for soil and water conservation in karst areas. Given the widespread utilization of Yanshan ginger in China and continuing expansion of the planting area, disposal of waste materials is problematic. The branches and leaves of Yanshan ginger contain a variety of potent antibacterial compounds, such as volatile oils, phenols, and diterpenoids, which hinder their rapid degradation by microorganisms. In this study, we screened and constructed a composite microbial system to provide a technical reference for production of organic fertilizer from the branches and leaves of Yanshan ginger. METHODS: A composite microbial system, "YanShan Jun" (YSJ), was developed by screening for efficient detoxification and degradation of the branches and leaves of Yanshan ginger. High-throughput sequencing technology was used to investigate the stability and diversity of YSJ subcultures. The culture conditions for YSJ were optimized by sequential single-factor experiments and response surface analysis. Yanshan ginger leaves and branches were inoculated with YSJ to study its effects on composting efficiency. RESULTS: The microbial composition of YSJ was stable and rich in diversity through continuous subculture. Through response surface analysis, the optimized culture conditions for YSJ were determined as follows: peptone 8.0 g/L, sodium chloride 9.0 g/L, calcium carbonate 5.2 g/L, yeast powder 1.6 g/L, cultivation temperature 56.1°C, and culture duration 6 d. Under these conditions, the degradation rate of Yanshan ginger was 58.32%, which was 14.22% higher than that before optimization. The ability of YSJ to degrade the antibacterial compounds of ginger after optimization was significantly enhanced. Inoculation of Yanshan ginger compost with YSJ increased the fermentation temperature, prolonged the high-temperature period, and reduced the water content and pH of the compost in the early stage. CONCLUSIONS: Inoculation of plant compost with YSJ bacteria improves the nutritional environment of the compost, promotes the composting reaction, promotes the rapid formation of a strong indigenous microflora, forms a beneficial microecological environment, and increases the composting efficiency. This study provides a theoretical basis for practical application of YSJ for organic fertilizer production from Yanshan ginger.

Passive Light Source Monitoring for Sending or Not Sending Twin-Field Quantum Key Distribution.

Twin-field quantum key distribution (TF-QKD) can break the repeaterless linear bound and possess the measurement-device-independent security, and thus seems very promising in practical applications of quantum secure communication. In most reported TF-QKD protocols, light sources are assumed to possess trusted and fixed photon number distributions (PND), which are unrealistic assumptions in practical applications. Fortunately, the light source monitoring (LSM) method is proposed to circumvent this problem by actively adjusting the attenuation coefficient and monitoring the photon number distribution of light sources. However, the active light source monitoring (ALSM) method may induce additional modulation errors due to imperfect attenuation devices, deteriorating practical performances of TF-QKD systems. In this manuscript, we propose a passive light source monitoring (PLSM) scheme for TF-QKD, and employ the sending-or-not-sending (SNS) TF-QKD as an example for illustration. Simulation results show that our present work can greatly exceed both the original SNS protocol and the ALSM scheme when light source fluctuations and modulation errors are taken into account.

Effect of distillery sewage sludge addition on performance and bacterial community dynamics during distilled grain waste composting.

This study evaluated the dynamics of physicochemical characteristics and bacterial communities during the co-composting of distilled grain waste (DGW) and distillery sewage sludge (SS), with DGW mono-composting as a control. Results showed that co-composting with SS significantly improved DGW degradation efficiency (61.38% vs. 54.13%) and end-product quality (seed germination index: 129.82% vs. 113.61%; N + P2O5 + K2O: 9.08% vs. 5.28%), compared to DGW mono-composting. Microbial community analysis revealed that co-composting accelerated the bacterial community succession rate and enhanced the abundance of the phyla Proteobacteria, Firmicutes, Chloroflexi, and Deinococcota by 45.86%, 4.38%, 37.49%, and 15.29%, respectively. Network analysis showed that DGW-SS co-composting altered the interactions among the bacterial genera and improved bacterial community stability. Spearman correlation analysis indicated that the correlation between bacterial genera and environmental factors was more significant in DGW-SS co-composting. Therefore, co-composting of DGW and SS is a suitable strategy for the treatment of solid byproducts from spirit distilleries.

Bacterial Community Structure and Metabolic Function Succession During the Composting of Distilled Grain Waste.

Distilled grain waste (DGW) can be converted to organic fertilizer via aerobic composting process without inoculating exogenous microorganisms. To illustrate the material conversion mechanism, this study investigated the dynamic changes of bacterial community structure and metabolic function involved in DGW composting. Results showed that a significant increase in microbial community alpha diversity was observed during DGW composting. Moreover, unique community structures occurred at each composting stage. The dominant phyla were Firmicutes, Proteobacteria, Actinobacteriota, Bacteroidota, Myxococcota, and Chloroflexi, whose abundance varied according to different composting stages. Keystone microbes can be selected as biomarkers for each stage, and Microbispora, Chryseolinea, Steroidobacter, Truepera, and Luteimonas indicating compost maturity. Co-occurrence network analysis revealed a significant relationship between keystone microbes and environmental factors. The carbohydrate and amino acid metabolism were confirmed as the primary metabolic pathways by metabolic function profiles. Furthermore, nitrogen metabolism pathway analysis indicated that denitrification and NH3 volatilization induced higher nitrogen loss during DGW composting. This study can provide new understanding of the microbiota for organic matter and nitrogen conversion in the composting process of DGW.

Identification of Two Myrosinases from a Leclercia adecarboxylata Strain and Investigation of Its Tolerance Mechanism to Glucosinolate Hydrolysate.

Glucosinolates (GSLs), secondary metabolites synthesized by cruciferous plants, can be hydrolyzed by myrosinase into compounds, such as isothiocyanates (ITCs), with various bioactivities. Thus, myrosinase plays an important role in the utilization of GSLs. We isolated a bacterial strain, which was identified as Leclercia adecarboxylata, from the rhizosphere soil of rape seedlings and identified two myrosinase genes and an ITC hydrolase gene. Both myrosinases are intracellular and have 658 amino acid residues. Via molecular docking and chemical modification assays investigating the active sites of the myrosinases, arginine was found to be essential for their catalytic activity. Transcriptomic analysis of the response to sinigrin revealed significant up-regulation of some genes involved in allyl-ITC detoxification, with metallo-ß-lactamase 3836 having the highest fold change. Thus, we discovered two myrosinases from L. adecarboxylata and demonstrated that the mechanism of tolerance of the bacterium to allyl-ITC likely involved metallo-ß-lactamase activity.

Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content.

Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.

Potential for reduced water consumption in biorefining of lignocellulosic biomass to bioethanol and biogas.

Increasing ethanol demand and public concerns about environmental protection promote the production of lignocellulosic bioethanol. Compared to that of starch- and sugar-based bioethanol production, the production of lignocellulosic bioethanol is water-intensive. A large amount of water is consumed during pretreatment, detoxification, saccharification, and fermentation. Water is a limited resource, and very high water consumption limits the industrial production of lignocellulosic bioethanol and decreases its environmental feasibility. In this review, we focused on the potential for reducing water consumption during the production of lignocellulosic bioethanol by performing pretreatment and fermentation at high solid loading, omitting water washing after pretreatment, and recycling wastewater by integrating bioethanol production and anaerobic digestion. In addition, the feasibility of these approaches and their research progress were discussed. This comprehensive review is expected to draw attention to water competition between bioethanol production and human use.

Vinegar production from post-distillation slurry deriving from rice shochu production with the addition of caproic acid-producing bacteria consortium and lactic acid bacterium.

To establish a zero emission process, the post-distillation slurry of a new type of rice shochu (NTRS) was used for the production of health promoting vinegar. Since the NTRS post-distillation slurry contained caproic acid and lactic acid, the effect of these two organic acids on acetic acid fermentation was first evaluated. Based on these results, Acetobacter aceti CICC 21684 was selected as a suitable strain for subsequent production of vinegar. At the laboratory scale, acetic acid fermentation of the NTRS post-distillation slurry in batch mode resulted in an acetic acid concentration of 41.9 g/L, with an initial ethanol concentration of 40 g/L, and the acetic acid concentration was improved to 44.5 g/L in fed-batch mode. Compared to the NTRS post-distillation slurry, the vinegar product had higher concentrations of free amino acids and inhibition of angiotensin I converting enzyme activity. By controlling the volumetric oxygen transfer coefficient to be similar to that of the laboratory scale production, 45 g/L of acetic acid was obtained at the pilot scale, using a 75-L fermentor with a working volume of 40 L, indicating that vinegar production can be successfully scaled up.

An improved and validated sample cleanup method for analysis of ethyl carbamate in Chinese liquor.

Ethyl carbamate (EC) is a potential human carcinogen widely existing in fermented foods and alcoholic beverages. The solid-phase extraction (SPE) coupled to gas chromatography mass spectrometry is a widely-used method to determine EC levels, but the accuracy varies with sample matrix and the effects of operation parameters are rarely examined. In this study, the influence factors involved in EC determination were investigated using Chinese liquor as sample matrix, and the improved method was further applied. Three types of SPE columns, including diatomite, Florisil, and primary-secondary amine, were compared in extraction efficiency, and the diatomite column exhibited the highest extraction efficiency. The optimal volumes of elution solvents with diatomite column were 15 mL for 3-mL samples solution loaded. In addition, the alcoholic strength for EC determination should be diluted below 20% (v/v) to avoid the enhancement of matrix-induced chromatographic response. Moreover, the pH neutralization could help improve EC recovery and peak resolution, reducing interfering effects. Based on these results, the improved method showed that the limit of detection, the limit of quantification, and average recoveries were 1.10 µg/L, 3.65 µg/L, and 93.06%, respectively. To further elucidate the underlying factors related to EC accumulation, partial least square regression analysis was conducted, and the results suggested that EC levels had the closest relationship with alcoholic strength among the remaining precursors.

Dosimetric benefits of IMRT and VMAT in the treatment of middle thoracic esophageal cancer: is the conformal radiotherapy still an alternative option?

The purpose of this study is to investigate the dosimetric differences among conformal radiotherapy (CRT), intensity-modulated radiotherapy (IMRT), and volumetric-modulated radiotherapy (VMAT) in the treatment of middle thoracic esophageal cancer, and determine the most appropriate treatment modality. IMRT and one-arc VMAT plans were generated for eight middle thoracic esophageal cancer patients treated previous with CRT. The planning target volume (PTV) coverage and protections on organs at risk of three planning schemes were compared. All plans have sufficient PTV coverage and no significant differences were observed, except for the conformity and homogeneity. The lung V5, V10, and V13 in CRT were 47.9% ± 6.1%, 36.5% ± 4.6%, and 33.2% ± 4.2%, respectively, which were greatly increased to 78.2% ± 13.7% (p < 0.01), 80.8% ± 14.9% (p < 0.01), 48.4% ± 8.2% (p = 0.05) in IMRT and 58.6% ± 10.5% (p = 0.03), 67.7% ± 14.0% (p < 0.01), and 53.0% ± 10.1% (p < 0.01) in VMAT, respectively. The lung V20 (p = 0.03) in VMAT and the V30 (p = 0.04) in IMRT were lower than those in CRT. Both IMRT and VMAT achieved a better protection on heart. However, the volumes of the healthy tissue outside of PTV irradiated by a low dose were higher for IMRT and VMAT. IMRT and VMAT also had a higher MU, optimization time, and delivery time compared to CRT. In conclusion, all CRT, IMRT, and VMAT plans are able to meet the prescription and there is no clear distinction on PTV coverage. IMRT and VMAT can only decrease the volume of lung and heart receiving a high dose, but at a cost of delivering low dose to more volume of lung and normal tissues. CRT is still a feasible option for middle thoracic esophageal cancer radiotherapy, especially for the cost-effective consideration.

Evolution of chemical composition of fogwater in winter in Chengdu, China.

Two sampling sites representing the urban and suburban area of Chengdu, China were sampled and analyzed for selected chemicals to characterize the evolution of the chemical composition of fogwater. A trend of total organic carbon (TOC) > total nitrogen (TN) > total inorganic carbon (TIC) was observed for both sites. Variation of inorganic ions indicated that inorganic pollutants were not accumulated in the fog. Concentrations of n-alkanes (C11-C37) at the urban site ranged from 7.58 to 27.75 ng/mL while at the suburban site concentrations were 2.57-21.55 ng/mL. The highest concentration of n-alkanes was observed in the mature period of fog (393.12 ng/mL) which was more than ten times that in the fog formation period (27.83 ng/mL) and the fog dissipation period (14.87 ng/mL). Concentrations of Sigma15PAHs were in the range of 7.27-38.52 ng/mL at the urban site and 2.59-22.69 ng/mL at the suburban site. Contents of PAHs in the mature period of fog (27.15 ng/mL) > fog dissipation period (11.59 ng/mL) > fog formation period (6.42 ng/mL). Concentrations of dicarboxylic acids (C5-C9) ranged from 10.92 to 40.78 ng/mL, with glutaric acid (C5) as the dominant dicarboxylic acid. These data provide strong indications of the accumulation of certain organic chemicals of environmental concern in fog and fog water, and provide additional insights about processes in urban and suburban air acting on organic chemicals with similar physical chemical properties.