Fermented bamboo shoots are a distinctive ingredient in Southern cuisine. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), and 16S rRNA high-throughput sequencing technology (HTS) were employed to investigate the relationship among physicochemical properties, characteristic volatile compounds, and core microbial communities. The results show that the chewiness, fracturability, hardness, and pH decreased, while total acidity increased during 60d-fermentation. The contents of reducing sugar and nitrite reached the peak on the 14th day of fermentation and then decreased. A total of 80 volatile compounds were detected during sour bamboo shoot fermentation, with 2,4-Di-tert-butylphenol having the highest concentration. Among them, 12 volatile compounds (VIP ≥ 1) were identified as characteristic aroma substances of sour bamboo shoots. The dominant bacterial phyla in sour bamboo shoots were Firmicutes and Proteobacteria, while Bacillus and Acinetobacter were the dominant genus. Correlation analysis showed that Firmicutes positive correlation with 3,6-Nonadien-1-ol, (E,Z)-, Oxalic acid, isobutyl hexyl ester ,(-)-O-Acetylmalic anhydride, TA Bacillus was negative correlation with Silanediol, dimethyl-, and Oxime-, methoxy-phenyl-. This study provides a theoretical basis for screening flavor-enhancing microorganisms as fermentation agents in sour bamboo shoots, which can contribute to the improvement of their quality.

A total of 473 metabolites were identified from 4 sour cherry genotypes using UPLC-TOF-MS. Untargeted metabolomics revealed the dominant chemical groups present in sour cherries. PCA showed that the diversity in sour-cherry metabolites was due to the genotype differences indicating iditol, malic acid, chlorobenzene, 2-mercaptobenzothiazole, and pyroglutamic acid as the predominant contributors. The variable importance in the projection (VIP > 1.0) in partial least-squares–discriminant analysis described 20 biomarker metabolites, representing the cherry metabolome profiles. A heatmap of Pearson’s correlation analysis between the 20 biomarker metabolites and antioxidant activities identified seven antioxidant determinants that displayed the highest correlations with different types of antioxidant activities. This study of correlating metabolomics and antioxidant activities elucidated that the higher nutritional value and biological functions of select sour cherry genotypes can be useful for the development of nutraceutical and functional foods.

In the article, were checked influences of microaeration, pH, and VSS (Volatile Suspended Solid) for sour cab-bage anaerobic digestion. Results fermentation of sour cabbage under the condition of small oxygen addition are presented in this research can be classified as dark fermentation or hydrogenotrophic anaerobic digestion. The investigations were carried out for two concentrations 5 g VSS /L and 10 g VSS /L of sour cabbage at pH 6.0. The oxygen flow rates (OFR) for 5 g VSS /L were in the range of 0.53 to 3.3 mL/h for obtaining 2% to 8% of oxygen. In cases of low pH and microaeration, ethylene production was observed at a level below 0.05% in biogas. The highest volume of hydrogen for 5 g VSS/L was obtained for flow rate 0.58 O2 mL/h, giving hydrogen concentration in biogas in the range of 0 to 20%. For VSS 5 g/L and oxygen flow rate 0.58 mL/h; 0.021 L of hydrogen is produced per gram of VSS. In this case, VSS 10 g/L and oxygen flow rate 1.4 mL/h at pH 6.0, 0.03 L of hydrogen is generated per gram. Microaeration from 0.58 mL/h to 0.87 mL/h was propitious for hydrogen production at 5 g VSS/L of sour cabbage and 1.4 mL/h for 10 g/L. Another relevant factor is the volatile suspended solid factor of sour cabbage that caused optimal hydrogen production at VSS 89.32%.

The stability of twenty seven composts and organic substrates (including raw, less stable and stable materials) was assessed using two different liquid phase tests were carried out. One of the tests was introduced in 1998 and was based on the calculation of a Specific Oxygen Uptake Rate (SOUR). The newly introduced liquid phase test presented here is simpler to set-up and to perform that the older liquid phase test. It is based on the quantification of oxygen consumption in the headspace of a BOD bottle that contains the liquid-solid solution. The results indicate that a marginal correlation does exist between the main indices calculated from both tests. The correlation was stronger for the indices calculated for stable-processed organics than for the raw (unprocessed materials). The SOUR ranged from 1520 to 3650mg O₂/kg VS-h for the raw materials and from 110 to 1150 mg O₂/kg VS-h for the processed materials, respectively. The corresponding stability rate related index (LSRI₂₄) of the new liquid phase test introduced here ranged from 240 to 1180 mg O₂/dry kg-h for the raw materials and from 64 to 792 mg O₂/dry kg-h for the processed ones.

The increasing demand for craft beer drives the search for novel ale yeast cultures from brew-ing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes to the final product. Here, we integrated phylogenetic, genotypic, genetic, and metabolomic techniques to demonstrate that sour beer during aging in wooden barrel is a source of suitable craft ale yeast candidates. Differently from traditional lambic beer maturation phase, during aging of sour-matured production style beer, different biotypes of Saccharomyces cerevisiae dominated the cultivable in-house mycobiota, fol-lowed by Pichia membranifaciens, Brettanomyces bruxellensis, and Brettanomyces anomalus. In addi-tion, three putative S. cerevisiae x Saccharomyces uvarum hybrids were identified. S. cerevisiae feral strains sporulated, produced viable monosporic progenies, and have STA1 gene as well as the full-length promoter. During hopped wort fermentation four S. cerevisiae strains and the S. cere-visiae x S. uvarum hybrid WY213 overcame non-Saccharomyces strains in fermentative rate and ethanol production, except for P. membranifaciens WY122. This strain consumed maltose after a long lag phase, in contrast with the phenotypic profile descripted for the species. According to STA1+ genotype S. cerevisiae partially consumed dextrin, but no 4-vynil guaiacol was detected among VOCs, suggesting that these strains were phenolic off flavor-negative (POF-). In conclu-sion, the strains characterized here have relevant brewing properties and are exploitable as in-digenous craft beer starters.

The effect of H2S with high concentrations on catalytic dry reforming of methane (DRM) process has seldom been focused on previously. Herein, a thermodynamic analysis of the DRM reactions in the presence of H2S with the concentration varying in 0-20 vol% was conducted firstly. Several typical types of catalysts including MgO, NiO/MgO and LaNiO3 in different states were prepared for executing DRM at 800 C, 0.1 MPa in the feed of 20 vol% CO2 and 20 vol% CH4 balanced with N2. The catalytic performance of each catalyst for DRM process under conditions of absence and presence of H2S was compared. A promotion effect of increasing H2S concentration on both the conversions of CO2 and CH4 and the molar yields of CO and H2 was observed on all the catalysts especially the MgO and the pristine NiO/MgO. While a significant decline in catalytic activity of either the reduced NiO/MgO or the reduced LaNiO3 catalyst after adding H2S, moderate reactant conversions still sustained. The results of process analysis and catalyst structure characterization suggest that H2S participation can contribute to the increment in CO2 and CH4 conversion, and active S-adsorbed species may play the key role of catalysis in the reactions involving H2S.