Effects of Lactobacillus plantarum (L. plantarum) strain P3 and mutant strain P3-M2 with antioxidant properties on fermented sausage flavour via lipid and protein oxidation inhibition were investigated. The commerical strain was used to as positive control (control group). Results showed that P3 and P3-M2 had the ability of reducing lipid and protein oxidantion during fermentation. The increase of lipoxygenase activity and thiobarbituric acid reactive substances (TBARS) values were retarded. Metmyoglobin(MetMb) content relatively decreased significantly(p < 0.05), while sulfhydryl group contents were significantly higher than those in the control((p < 0.05). Futhermore, changes in protein bands were confrimed with the less protein oxidation with P3-M2 than P3 and the control. Additionally, strain P3 and P3-M2 significantly enhanced the type and relative content of esters after fermented (p < 0.05), indicating that strain P3 and P3-M2 contributed to the production of flavor substances. These results revealed that L. plantarum strains with antioxidant properties were a promising approach in inhibiting lipid and protein oxidation of chinese sausage, maintaining the stable natural structure of protein, simultaneously improve the quality of sausage and promote the sausage to form a better flavor.

High gravity brewing (HGB) and adjunct use are common practices in industrial breweries. This work studied the impact of HGB and wheat adjuncts on beer characteristics. Parameters were evaluated in full-malt beer and beers prepared with 30 % wheat grits (WG) and wheat flakes (WF) in the grist and the effect of HGB was examined. Five beers were prepared; one control, two with different original gravity (OG) with WF and two with WG. Beers with higher OG were diluted to a lower OG and control beer was prepared too. The application of wheat adjuncts increased foam stability but HGB did not affect the beer foam. HGB beers had a remarkably higher ester concentration than other samples, and beers with WG also had a significantly higher ester content. Decreased higher alcohols to esters ratio in HGB beers affected the balanced flavour profile of the lager beer. There was a significantly lower content of unwanted volatiles such as vicinal diketones and dimethyl sulphide in HGB beers. The application of HGB mostly did not affect the beer ageing characteristics such as carbonyl compounds and thiobarbituric acid number.

A structure based analysis of the pion’s decay path reveals that neutrinos can show up in three eigenstates. It requires a proper understanding of the nature of charged leptons, such as why the loss of binding energy stops the lepton generation at the tauon level. The analysis quantifies this binding energy in terms of the weak interaction strength as embodied by the weak interaction boson and the strength of the energetic background field as embodied by the Higgs boson. Next to this it is shown that a reconstruction of Fermi’s neutrino theory allows a quantitative assessment of the Fermi constant straightforwardly from the weak interaction strength. The article ends with the conclusion that neutrino oscillation is not a physical phenomenon, but, instead, a measurement interpretation induced from projecting the statistical behaviour of a multi-particle ensemble onto a single particle.

A perfectly balanced wine can be said to create a symphony in the mouth. To achieve the sublime, both in wine and music, requires imagination and skilled orchestration of artistic craftmanship. For wine, inventiveness starts in the vineyard. Similar to a composer of music, the grapegrower produces grapes through a multitude of specifications to achieve a quality result. Different Vitis vinifera grape varieties allow the creation of wine of different genres. Akin to a conductor of music, the winemaker decides what genre to create and considers resources required to realise the grape’s potential. A primary consideration is the yeast: inoculate the grape juice or leave it ‘wild’; which specific or combined Saccharomyces strain(s) should be used; or proceed with a non-Saccharomyces species? Whilst the various Saccharomyces and non-Saccharomyces yeasts perform their role during fermentation, the performance is not over until the ‘fat lady’ (S. cerevisiae) has sung (i.e. the grape sugar has been fermented to specified dryness and alcoholic fermentation is complete). Is the wine harmonious or discordant? Will the consumer demand an encore and make a repeat purchase? Understanding consumer needs lets winemakers orchestrate different symphonies (i.e. wine styles) using single- or multi-species ferments. Some consumers will choose the sounds of a philharmonic orchestra comprising a great range of diverse instrumentalists (as is the case with wine created from spontaneous fermentation); some will prefer to listen to a smaller ensemble (analogous to wine produced by a selected group of non-Saccharomyces and Saccharomyces yeast); and others will favour the well-known and reliable superstar soprano (i.e. S. cerevisiae). But what if a digital music synthesiser ‒ such as a synthetic yeast ‒ becomes available that can produce any music genre with the purest of sounds by the touch of a few buttons? Will synthesisers spoil the character of the music and lead to the loss of the much-lauded romantic mystique? Or will music synthesisers support composers and conductors to create novel compositions and even higher quality performances that will thrill audiences? This article explores these and other relevant questions in the context of winemaking and the role that yeast and its genomics play in the betterment of wine quality.

Lemon oils are amongst the highest volume and most frequently traded of the flavour and fragrance essential oils. Citronellal and citral are considered the key components responsible for the lemon note with citral (neral + geranial) preferred. Of the myriad of sources of citral, the Australian myrtaceous tree, Backhousia citriodora, is considered superior. This review examines the history, natural occurrence, the cultivation, the taxonomy, the chemistry, the biological activity, the toxicology, standardisation and the commercialisation of Backhousia citriodora especially in relation to its essential oil.