scholarly journals Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu

2022 ◽  
Vol 12 ◽  
Author(s):  
Yu’ang Xue ◽  
Fengxian Tang ◽  
Wenchao Cai ◽  
Xinxin Zhao ◽  
Wen Song ◽  
...  
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Bacterial Diversity ◽  
Bacterial Flora ◽  
Relative Content ◽  
Rrna Gene ◽  
Depth Analysis ◽  
The Difference ◽  
Fermented Grains

Fen flavor Baijiu needs two rounds of fermentation, which will obtain Dacha after initial fermentation and Ercha after secondary fermentation. The quality of Baijiu is closely related to the microbes within fermented grains. However, the bacterial diversity in Dacha and Ercha fermented grains of Fen flavor Baijiu has not been reported. In the present study, the structure and diversity of bacteria communities within fermented grains of Fen flavor Baijiu were analyzed and evaluated using MiSeq platform’s HTS with a sequencing target of the V3-V4 region of the 16S rRNA gene. Through the analysis of physical and chemical indexes and electronic senses, the relationship between bacterial flora, organic acid, taste, and aroma in fermented grains was clarified. The results indicated that Lactobacillus was the main bacteria in Dacha, and the mean relative content was 97.53%. The bacteria within Ercha samples were Pseudomonas and Bacillus, mean relative content was 37.16 and 28.02%, respectively. The diversity of bacterial communities in Ercha samples was significantly greater than that in Dacha samples. The correlation between Lactobacillus and organic acids, especially lactic acid, led to the difference between Dacha and Ercha organic acids, which also made the pH value of Dacha lower and the sour taste significantly higher than Ercha. Lactobacillus was significantly positively correlated with a variety of aromas, which made Dacha the response value of aromas higher. In addition, Bacillus had a significant positive correlation with bitterness and aromatic compounds, which led to a higher response value of bitterness in Ercha and made it present an aromatic aroma. This study provides an in-depth analysis of the difference between different stages of Fen flavor Baijiu, and theoretical support for the standard production and improvement in quality of Fen flavor Baijiu in the future.

scholarly journals Performance, egg quality, and sensory analysis of the eggs of quails fed whole rice bran stabilized with organic acids and stored for different amounts of time

2016 ◽  
Vol 96 (2) ◽  
pp. 128-134
Author(s):  
E. Gopinger ◽  
C. Bavaresco ◽  
V. Ziegler ◽  
J.S. Lemes ◽  
D.C.N. Lopes ◽  
...  
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Rice Bran ◽  
Acid Treatment ◽  
Egg Quality ◽  
Feed Consumption ◽  
Egg Mass ◽  
Old Japanese ◽  
And Storage

Whole rice bran (WRB) was added to Japanese quail feed, and the effects of stabilization of the WRB with organic acids and its storage for different amounts of time were evaluated with respect to performance and egg quality, centesimal composition, and sensory characteristics. We used 150 90-d-old Japanese quails. We had a 5 × 2 factorial scheme of five storage periods (0, 30, 60, 90, and 120 d), with and without organic acid treatment. To replace corn, 20% WRB was added to the diet. Feed consumption increased for up to 71 d of bran storage (P = 0.01) and then subsequently decreased. An increasing quadratic relationship was observed between egg mass and storage time for up to 71 d of storage (P = 0.03); egg mass then decreased thereafter. The specific gravity of the eggs produced by birds that received treated WRB at 0 d of storage was greater than those of eggs produced by birds that received treated WRB after 90 d of storage. In conclusion, the organic acid treatment maintained the quality of the WRB over up to 120 d of storage and could comprise 20% of the laying quails’ diet without affecting growth performance, egg quality, bromatological composition, or the sensory attributes of the eggs.

scholarly journals Enrichment of beneficial cucumber rhizosphere microbes mediated by organic acid secretion

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Tao Wen ◽  
Jun Yuan ◽  
Xiaoming He ◽  
Yue Lin ◽  
Qiwei Huang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Bacterial Chemotaxis ◽  
16S Rrna Gene Sequencing ◽  
Resistant Cultivar ◽  
Rrna Gene ◽  
Susceptible Cultivar ◽  
Metabolic Pathway Analysis ◽  
Rhizosphere Microflora ◽  
Resistant Cultivars

Abstract Resistant cultivars have played important roles in controlling Fusarium wilt disease, but the roles of rhizosphere interactions among different levels of resistant cultivars are still unknown. Here, two phenotypes of cucumber, one resistant and one with increased susceptibility to Fusarium oxysporum f.sp. cucumerinum (Foc), were grown in the soil and hydroponically, and then 16S rRNA gene sequencing and nontargeted metabolomics techniques were used to investigate rhizosphere microflora and root exudate profiles. Relatively high microbial community evenness for the Foc-susceptible cultivar was detected, and the relative abundances of Comamonadaceae and Xanthomonadaceae were higher for the Foc-susceptible cultivar than for the other cultivar. FishTaco analysis revealed that specific functional traits, such as protein synthesis and secretion, bacterial chemotaxis, and small organic acid metabolism pathways, were significantly upregulated in the rhizobacterial community of the Foc-susceptible cultivar. A machine-learning approach in conjunction with FishTaco plus metabolic pathway analysis revealed that four organic acids (citric acid, pyruvate acid, succinic acid, and fumarate) were released at higher abundance by the Foc-susceptible cultivar compared with the resistant cultivar, which may be responsible for the recruitment of Comamonadaceae, a potential beneficial microbial group. Further validation demonstrated that Comamonadaceae can be “cultured” by these organic acids. Together, compared with the resistant cultivar, the susceptible cucumber tends to assemble beneficial microbes by secreting more organic acids.

scholarly journals Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition

2020 ◽  
Vol 72 (4) ◽  
pp. 183-194
Author(s):  
Viktoria Kapcsandi ◽  
Erika Lakatos Hanczne ◽  
Agnes Nagy ◽  
Rita Szekelyhidi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Organic Acids ◽  
Organic Acid ◽  
Succinic Acid ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Ph Adjustment ◽  
Yeast Strains ◽  
Pre Treatment

The aim of this study was to determine the effect of two yeast strains (Saccharomyces cerevisiae and S. bayanus) on the fermentation with or without additional pectinase. The organic acids products (tartaric, malic, and succinic acid), carbohydrates (glucose, fructose, and sucrose) utilized, and ethanol produced were examined by HPLC. The efficiency of fermentation was affected by several parameters such as the preparation procedure of the fruits, like temperature (18�C), yeast strain applied, pH adjustment (3.2), the dosage of yeast nutrient and application of pectinase. We have found that pectinase pre-treatment and S. cerevisiae could significantly alter the amount of the examined components, which changed the quality of the end product. We have also experienced significant (p≤0.05) differences in the sugar utilisation of yeast strains as well as organic acid contents in the different stages of fermentation, where the samples fermented with spontaneous and identified yeast strains.

scholarly journals A Review: Bacterial Diversity, Physicochemical Factors and Quality of Compost for White Button Mushroom Cultivation

2020 ◽  
Vol 77 (2) ◽  
pp. 69
Author(s):  
Satish Kumar SINHA ◽  
Tarun Kumar UPADHYAY ◽  
Sushil Kumar SHARMA ◽  
Manju SHARMA
Keyword(s):  
Bacterial Diversity ◽  
Agaricus Bisporus ◽  
Bacterial Population ◽  
Bacterial Flora ◽  
Mushroom Cultivation ◽  
Button Mushroom ◽  
White Button Mushroom ◽  
Physicochemical Factors ◽  
Different Types

Composting is an aerobic biotic decomposition route that is governed by physicochemical and microbiological factors. The importance of bacterial flora throughout composting is well recognized. Though, diversity of the bacterial population during composting may differ with the composting material and nutrients content. Therefore, it is essential to study the different types of bacteria during the composting of various agricultural byproducts. The aim of this review is to evaluate the diversity of bacteria, physicochemical factors and quality of compost for cultivation of Agaricus bisporus (white button mushroom) for enhancement of better productivity.

scholarly journals Analysis of microbial community structure of pit mud for Chinese strong-flavor liquor fermentation using next generation DNA sequencing of full-length 16S rRNA

2018 ◽  
Author(s):  
Zuolin Liu ◽  
Ying Han ◽  
Junwei Li ◽  
Runjie Cao ◽  
Hongkui He ◽  
...  
Keyword(s):  
16S Rrna ◽  
Dna Sequencing ◽  
Microbial Diversity ◽  
Bacterial Flora ◽  
Variable Region ◽  
Full Length ◽  
Rrna Gene ◽  
Pit Mud ◽  
Relative Abundances

AbstractThe pit is the necessary bioreactor for brewing process of Chinese strong-flavor liquor. Pit mud in pits contains a large number of microorganisms and is a complex ecosystem. The analysis of bacterial flora in pit mud is of great significance to understand liquor fermentation mechanisms. To overcome taxonomic limitations of short reads in 16S rRNA variable region sequencing, we used high-throughput DNA sequencing of near full-length 16S rRNA gene to analyze microbial compositions of different types of pit mud that produce different qualities of strong-flavor liquor. The results showed that the main species in pit mud were Pseudomonas extremaustralis 14-3, Pseudomonas veronii, Serratia marcescens WW4, and Clostridium leptum in Ruminiclostridium. The microbial diversity of pit mud with different quality was significantly different. From poor to good quality of pit mud (thus the quality of liquor), the relative abundances of Ruminiclostridium and Syntrophomonas in Firmicutes was increased, and the relative abundance of Olsenella in Actinobacteria also increased, but the relative abundances of Pseudomonas and Serratia in Proteobacteria were decreased. The surprising findings of this study include that the diversity of intermediate level quality of N pit mud was the lowest, and the diversity levels of high quality pit mud G and poor quality pit mud B were similar. Correlation analysis showed that there were high positive correlations (r > 0.8) among different microbial groups in the flora. Based on the analysis of the microbial structures of pit mud in different quality, the good quality pit mud has a higher microbial diversity, but how this higher diversity and differential microbial compositions contribute to better quality of liquor fermentation remains obscure.

scholarly journals Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends

2021 ◽  
Vol 58 (04) ◽  
pp. 1359-1365
Author(s):  
Nabila Gulzar
Keyword(s):  
Organic Acids ◽  
Significant Variation ◽  
High Performance ◽  
Cheddar Cheese ◽  
Soluble Nitrogen ◽  
Technological Properties ◽  
The Difference ◽  
Oil Formation ◽  
New Strategies

Restaurants and pizza makers in Pakistan demand a cheese that has ability to melt, stretch with a characteristics flavor and less free oil formation while applied on pizza dough. The desired characteristics can be obtained with proper amalgamation of fresh and ripened cheeses. Therefore, the present research was planned to prepare Pizza cheese blends (PCB) from fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. Seven Pizza cheese blends were prepared with fresh Mozzarella and ripened (2 and 4 months) Cheddar cheese. The quality of Pizza cheese blends were evaluated by measuring chemical composition, proteolysis, intact casein and organic acids contents. The rate of proteolysis (pH 4.6-soluble and TCA-soluble nitrogen) was rapid in PCB made with higher level of four months ripened Cheddar cheese. Electrophoresis (Urea PAGE) and High Performance Liquid Chromatography (HPLC) analysis indicated reduced intact casein in PCB that has higher level of aged (4 months) Cheddar cheese. Mean abundances indicated significant change in organic acid contents of PCB. In conclusion, significant variation was observed for proteolysis, intact casein and organic acids production with the difference in percentages and ages of cheeses. The prevalence of a comparatively large amount of variability in technological properties of Pizza cheese was confirmed. This blending of cheeses provides new insight to cheese industries which directs new strategies to improve the characteristics of Pizza cheese.

Letter to the Editor: The Continuing Challenge of Evaluating RSD Impairment and Disability

1998 ◽  
Vol 3 (5) ◽  
pp. 8-10
Author(s):  
Robert L. Knobler ◽  
Charles N. Brooks ◽  
Leon H. Ensalada ◽  
James B. Talmage ◽  
Christopher R. Brigham
Keyword(s):  
Disability Evaluation ◽  
Body Part ◽  
Loss Of Function ◽  
Regulatory Requirements ◽  
Major Cardiac Event ◽  
Clinical Scenarios ◽  
Impairment Score ◽  
Occupational Activities ◽  
The Difference

Abstract The author of the two-part article about evaluating reflex sympathetic dystrophy (RSD) responds to criticisms that a percentage impairment score may not adequately reflect the disability of an individual with RSD. The author highlights the importance of recognizing the difference between impairment and disability in the AMA Guides to the Evaluation of Permanent Impairment (AMA Guides): impairment is the loss, loss of use, or derangement of any body part, system, or function; disability is a decrease in or the loss or absence of the capacity to meet personal, social, or occupational demands or to meet statutory or regulatory requirements because of an impairment. The disparity between impairment and disability can be encountered in diverse clinical scenarios. For example, a person's ability to resume occupational activities following a major cardiac event depends on medical, social, and psychological factors, but nonmedical factors appear to present the greatest impediment and many persons do not resume work despite significant improvements in functional capacity. A key requirement according to the AMA Guides is objective documentation, and the author agrees that when physicians consider the disability evaluation of people, more issues than those relating to the percentage loss of function should be considered. More study of the relationships among impairment, disability, and quality of life in patients with RSD are required.

COMBINATORIAL POLYNOMIALLY COMPUTABLE CHARACTERISTICS OF SUBSTITUTIONS AND THEIR PROPERTIES

2020 ◽  
Vol 7 (2) ◽  
pp. 34-41
Author(s):  
VLADIMIR NIKONOV ◽  
◽  
ANTON ZOBOV ◽  
Keyword(s):  
Mathematical Expectation ◽  
Point Of View ◽  
Small Range ◽  
Computational Point ◽  
Wide Range ◽  
Bijective Function ◽  
The Difference ◽  
Element Base ◽  
Selection Of

The construction and selection of a suitable bijective function, that is, substitution, is now becoming an important applied task, particularly for building block encryption systems. Many articles have suggested using different approaches to determining the quality of substitution, but most of them are highly computationally complex. The solution of this problem will significantly expand the range of methods for constructing and analyzing scheme in information protection systems. The purpose of research is to find easily measurable characteristics of substitutions, allowing to evaluate their quality, and also measures of the proximity of a particular substitutions to a random one, or its distance from it. For this purpose, several characteristics were proposed in this work: difference and polynomial, and their mathematical expectation was found, as well as variance for the difference characteristic. This allows us to make a conclusion about its quality by comparing the result of calculating the characteristic for a particular substitution with the calculated mathematical expectation. From a computational point of view, the thesises of the article are of exceptional interest due to the simplicity of the algorithm for quantifying the quality of bijective function substitutions. By its nature, the operation of calculating the difference characteristic carries out a simple summation of integer terms in a fixed and small range. Such an operation, both in the modern and in the prospective element base, is embedded in the logic of a wide range of functional elements, especially when implementing computational actions in the optical range, or on other carriers related to the field of nanotechnology.

INFLUENCE OF DICARBOXYLIC ACIDS ON SOWING QUALITY OF SPRING BARLEY

1970 ◽  
pp. 22-25
Author(s):  
N. N. Loy ◽  
S. N. Gulina
Keyword(s):  
Organic Acids ◽  
Spring Barley ◽  
Dose Range ◽  
Dicarboxylic Acids ◽  
Rotary Machine ◽  
Working Solution ◽  
Negative Effect ◽  
Sprouted Seeds

The effect of presowing seed treatment on various concentrations of dicarboxylic (organic) acids on the sowing characteristics of spring barley has been studied. Seeds were treated with organic acids obtained by exposing cuttings to the radiation with a dose of 100 kGy and consequent hydrolysis, in concentrations: 1•10-7 %; 1•10-9; 1•10-11; 1•10-13 and 1•10-15 % on a laboratory rotary machine RVO-64 for one day before laying for germination. Distilled water was used for the control case. The rate of application of the working solution calculated as 10 liters / ton of seeds. Seeds were germinated in filter paper rolls in accordance with GOST 12038-84 requirements. The temperature was maintained at +24 ° C in the thermostat where the glasses with rolls were placed. For determination of germinative power and laboratory germination the sprouted seeds were evaluated after three and seven days, respectively. In laboratory experiments it was established that the treatment of barley seeds of varieties Zazersky 85, Nur and Vladimir with organic acids (OK) in different concentrations had both a stimulating and a negative effect. On the Zazersky 85 variety, in variants with acid concentrations of 1•10-9 and 1•10-11, an increase in germination energy (EP) by 2-4% and a significant decrease (by 3-4%) of laboratory germination (LV) of barley seeds were noted. On the Nur variety, the increase in EP was observed at 4% (concentration 1•10-11), LV and seed growth force (CPC) by 2-7% at a concentration of 1•10-7 and in the dose range 1•10-11 - 1•10-14 compared to the control values. On the grade of Vladimir, an increase in EP, LV, and CPC was found to increase by 1-6% at concentrations OK 1•10-7 and 1•10-13. It was shown that the treatment of seeds with acids led to an increase in the length of the germ in all studied varieties (by 3-9%) and dry biomass of 7-day-old seedlings - by 3-6%. Consequently, the treatment of seeds with a mixture of dicarboxylic acids has a stimulating effect on the sowing quality of spring barley.

THE INFLUENCE OF TILLAGE SYSTEMS ON THE GROWTH, DEVELOPMENT AND YIELD OF LONG-FLAX

2020 ◽  
Author(s):  
V. Dumych ◽  
Keyword(s):  
Growth And Development ◽  
Field Experiments ◽  
Conservation Tillage ◽  
Mineral Fertilizers ◽  
Tillage Systems ◽  
Yield And Quality ◽  
Tillage System ◽  
The Difference ◽  
Flax Seeds

The purpose of research: to improve the technology of growing flax in the Western region of Ukraine on the basis of the introduction of systems for minimizing tillage, which will increase the yield of trusts and seeds. Research methods: field, laboratory, visual and comparative calculation method. Research results: Field experiments included the study of three tillage systems (traditional, canning and mulching) and determining their impact on growth and development and yields of trusts and flax seeds. The traditional tillage system included the following operations: plowing with a reversible plow to a depth of 27 cm, cultivation with simultaneous harrowing and pre-sowing tillage. The conservation system is based on deep shelfless loosening of the soil and provided for chiseling to a depth of 40 cm, disking to a depth of 15 cm, cultivation with simultaneous harrowing, pre-sowing tillage. During the implementation of the mulching system, disking to a depth of 15 cm, cultivation with simultaneous harrowing and pre-sowing tillage with a combined unit was carried out. Tillage implements and machines were used to perform tillage operations: disc harrow BDVP-3,6, reversible plow PON-5/4, chisel PCh-3, cultivator KPSP-4, pre-sowing tillage unit LK-4. The SZ-3,6 ASTPA grain seeder was used for sowing long flax of the Kamenyar variety. Simultaneously with the sowing of flax seeds, local application of mineral fertilizers (nitroammophoska 2 c/ha) was carried out. The application of conservation tillage allows to obtain the yield of flax trust at the level of 3,5 t/ha, which is 0,4 t/ha (12.9 %) more than from the area of traditional tillage and 0,7 t/ha (25 %) in comparison with mulching. In the area with canning treatment, the seed yield was the highest and amounted to 0,64 t/ha. The difference between this option and traditional and mulching tillage reaches 0,06 t/ha (10,3 %) and 0.10 t/ha (18.5 %), respectively. Conclusions. Preservation tillage, which is based on shelf-free tillage to a depth of 40 cm and disking to a depth of 15 cm has a positive effect on plant growth and development, yield and quality of flax.

Sign in / Sign up

Export Citation Format

Share Document