Mucor indicus and Rhizopus oryzae co-culture to improve the flavor of Chinese turbid rice wine.

BACKGROUND: One of the most important species used to ferment Chinese turbid rice wine (CTRW) at an industrial-scale level is Rhizopus oryzae, although the flavor of CTRW fermented by pure R. oryzae is inferior to that of traditional CTRW. RESULTS: Mucor indicus was used as a cooperative species to improve the flavor of CTRW presented by R. oryzae. The flavor compounds in different fermentation stages were determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry and high-performance liquid chromatography. It was noted that the M. indicus and R. oryzae co-culture changed the profiles of flavor compounds in CTRW, including esters, higher alcohols, amino acids and organic acids, and also significantly enhanced the concentration of sweet amino acids, fruity and floral esters, and higher alcohols. Sensory evaluation demonstrated that the CTRW fermented by M. indicus and R. oryzae had a more intense aroma, harmonious taste, continuation and full body mouth-feel because of more abundant flavor compounds. CONCLUSION: Mucor indicus is a promising species for co-culture with R. oryzae to improve the flavor of CTRW. © 2019 Society of Chemical Industry.

Organic Houttuynia cordata Thunb harbors higher abundance and diversity of antibiotic resistance genes than non-organic origin, suggesting a potential food safe risk.

The organic agricultural products has been growing rapidly in recent years. However, a potential food safe risk, resulted by introduction more antibiotic resistant genes (ARGs) accompanied with animal manure using to organic farming, has long been overlooked. In current study, the bacterial community, 22 tetracycline, 3 aminoglycoside and 4 ß-lactams ARGs were respectively investigated in the organic, chemical and wild Houttuynia cordata Thunb (HCT). A total of 9 tetracycline, 3 aminoglycoside and 2 ß-lactam ARG subtypes were detected, and the organic HCT harbored more ARG subtypes. The absolute and relative abundance of total ARGs in organic HCT was strikingly higher than that in chemical and wild HCT. The Enterobacteriaceae, Aeromonadaceae, Pseudomonadceae, Moraxellaceae and Oxalobacteraceae were the dominant taxa in the chemical and wild HCT, but in the organic HCT, only Enterobacteriaceae posed 83.23% - 87.40% of bacterial community. Fourteen bacterial families might be the possible hosts of ARG subtypes in the HCT. Enterobacteriaceae was a possible host of most ARG subtypes, including tetA, tetB, tetC, tetE and aadA, and it was the main bacteria affecting the behavior of ARGs in the HCT. Additionally, the tetracycline ARG subtypes had more possible hosts. These results help to better understand the ARG potential food safe risk and develop effective measures to prevent the ARG dissemination in organic agricultural product.

Enhancement of photoluminescence efficiency in GeSe ultrathin slab by thermal treatment and annealing: experiment and first-principles molecular dynamics simulations.

The effect of thermal treatment and annealing under different temperatures from 100 °C to 250 °C on the photoluminescence spectroscopy of the GeSe ultrathin slab is reported. After the thermal treatment and annealing under 200 °C, we found that the photoluminescence intensity of A exciton and B exciton in GeSe ultrathin slab is increased to twice as much as that in untreated case, while is increased by ~84% in the photoluminescence intensity of C exciton. Combined by our experimental work and theoretical simulations, our study confirms the significant role of thermal treatments and annealing in reducing surface roughness and removing the Se vacancy to form more compact and smoother regions in GeSe ultrathin slab. Our findings imply that the improved quality of GeSe surface after thermal treatments is an important factor for the photoluminescence enhancement.