A coordinative disposal process for treatment of electroplating sludge and stainless steel pickle waste liquid containing Cu, Ni, Zn, Cr and Fe etc., has been developed to recover valuable metals and to eliminate poll...A coordinative disposal process for treatment of electroplating sludge and stainless steel pickle waste liquid containing Cu, Ni, Zn, Cr and Fe etc., has been developed to recover valuable metals and to eliminate pollution. The recovery of Cu, Ni, Zn and Cr is 94%, 91%, 90% and 95%, respectively. The ammonia was recycled by the simplified process of CaO caustic distillation. The precipitated product of Cu, Ni and Zn obtained from caustic distillation of ammonia was separated by extraction or high\|pressure hydrogen reduction in an autoclave. The qualified metal salt products were obtained through extraction. The rich chromium residue from coordinative disposal was subjected to recover Cr by hydrothermal oxidation in NaOH medium and Fe\-3O\-4 was synthesized by wet methods from the residue produced by extracting Cr. Cr was a stable chemical fixed in Fe\-3O\-4 and harmless. The recovery process has been used in a pilot plant with sludge production capacity of 2000 t/a.展开更多
Naturally fermented pickles harbour many lactic acid bacteria （LAB）. Forty-three LAB strains with conjugated linoleic acid （CLA）-producing ability were isolated from three naturally fermented pickle brines. Of the...Naturally fermented pickles harbour many lactic acid bacteria （LAB）. Forty-three LAB strains with conjugated linoleic acid （CLA）-producing ability were isolated from three naturally fermented pickle brines. Of these isolates, Ip15 identified as Lactobacillus plantarum by API 50 CHL system and full-length 16S rDNA sequence analysis exhibited the highest CLA-producing ability （26.1% conversion） at 48 h in de Man Rogosa Sharpe （MRS） broth in the presence of 100 IJg/ml of linoleic acid （LA）. Compared to other strains, L. plantarum strain Ip15 showed the highest tolerance upon increased levels of LA in the medium, i.e., up to 600 μg/ml. This strain converted about 25% of LA into CLA isomers [predominantly cis-9, trans-11 CLA （9-CLA） and trans-lO, cis-12 CLA （10-CLA）], of which 75% was 9-CLA. Interestingly, though the conversion rate of LA into CLA by Ip15 remained stable between 100 to 600μg/ml LA levels in the medium, it dropped sharply at 1000 μg/ml. Taken together, the Ip15 strain displayed relatively high LA tolerance with higher conversion rate, which implies that this strain is a valuable candidate for enhancing the CLA content in food-sources like pickles.展开更多
The microstructural characteristics and formability at the edges of low carbon pickled steel sheets have been investigated based on the generation of earing and cracking defects while drawing. The microstructure of th...The microstructural characteristics and formability at the edges of low carbon pickled steel sheets have been investigated based on the generation of earing and cracking defects while drawing. The microstructure of the edge features coarse grains and mixed sized grains. The strength of the sheet edge is slightly lower than that at the center. Besides, the formability is obviously worsened. The plastic strain ratios along the longitudinal and transverse orientations are 0.31 and 0.6, respectively, with distinct anisotropy. The plastic strain ratio at the edge is obviously lower than that at the middle of the steel sheet. The observed microstructural characteristics and mechanical properties at the edge of the steel sheet can be attributed to the lower rolling temperature in the two-phase region of pro-eutectoid ferrite and austenite. These differences in microstructure and mechanical properties at the edge of the steel sheet lead to the generation of earing and cracking defects while drawing. The microstructure and mechanical properties at the edge of low carbon pickled steel sheets can be improved via the optimization of the rolling process and the adjustment of chemical composition.展开更多
Bengal gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has very low shelf life at room temperature, hence to enhance the shelf life of germinated Bengal gram, a value added ...Bengal gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has very low shelf life at room temperature, hence to enhance the shelf life of germinated Bengal gram, a value added product can be developed in the form of Pickle with vinegar, oil and salt as preservatives. To optimize the quantity of ingredients to be added, Response Surface Methodology was used. Statistical software Stat-Ease was used for statistical and graphical analysis of the experimental data. It was found that the sensory scores were 7.2, 8.4, 7.8 ＆ 7.7 for color, flavor, texture and overall acceptability corresponding to optimum conditions.展开更多
[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish...[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish as a raw material was pickled,and exploration was conducted through the following aspects:with the extension time of pickling time,the changes in nutrient contents such as reducing sugars,free amino acids and ascorbic acid were detected in pickled Huangzhou radish,and the changes in the texture characteristics of pickled Huangzhou radish such as hardness,viscosity,elasticity,recoverable deformation,compression power and chewiness were detected.[Results]As the pickling time became longer,the reducing sugar content in pickled Huangzhou radish gradually increased,and when the pickling time exceeded 13 d,the reducing sugar content showed a downward trend;the ascorbic acid content gradually decreased,and the decreasing rate was relatively lower after the pickling time exceeded 7 d;and the amino acid content first increased and then decreased,and when the pickling time exceeded 13 d,the content exhibited basically no change.The hardness of the radish gradually decreased;the viscosity first decreased and then slowly increased;the recoverable deformation first increased and then decreased;the elasticity first increased and decreased;and the chewiness first increased and then decreased.Through this experiment,it is concluded that the pickled Huangzhou radish has richer nutrients and the best taste when the pickling time is 7-10 d.[Conclusions]This study provides a theoretical reference for producing and processing pickled Huangzhou radish,improving the quality of pickled Huangzhou radish and increasing the nutritional value of the product.展开更多
A Gram-positive, non-spore, round ended, straight rod Lactic acid bacteria were screened. The strain was screened out from the traditional pickle jar in Yutang soy sauce garden of Jining. In order to degrade the nitra...A Gram-positive, non-spore, round ended, straight rod Lactic acid bacteria were screened. The strain was screened out from the traditional pickle jar in Yutang soy sauce garden of Jining. In order to degrade the nitrate content in the fermentation process of traditional pickles and improve the quality of pickles, it is necessary to screen out nitrite degrading strains from pickles, and preliminarily locate nitrite reductase, and find out the most suitable pH, tempe<span style="font-family:;" "="">r<span>ature and culture time to degrade nitrite. <i>Lactobacillus</i><span> <i>plantarum</i></span> was screened by MRS medium in advance. After 48 hours of culture in a shaking table with <i>Bacillus</i><span> <i>subtilis</i></span>, the cell components were separated by centrifugation, wall breaking and other operations. After 20 hours at 30<span style="white-space:normal;">°</span>C, the content of nitrite in each component was determined by the naphthalene ethylenediamine hydrochloride method (NIR). The culture conditions were as follows: inoculation amount 3%, 6%, 9%, 12%, 15%;salinity 2%, 4%, 6%, 8%, 10%;temperature 15°C, 20<span style="white-space:normal;">°</span>C, 25<span style="white-space:normal;">°</span>C, 30<span style="white-space:normal;">°</span>C, 35<span style="white-space:normal;">°</span>C for 20 h. The results showed that the best degradation effect of nitrite was obtained under the conditions of 9% inoculum, salinity 5% and 30<span style="white-space:normal;">°</span>C. Under the conditions of 9% inoculum, 5% salinity and 30<span style="white-space:normal;">°</span>C for 5 h, 10 h, 20 h, 48 h, 66 h and 78 h, the results showed that the degradation amount gradually increased with the extension of time, and gradually maintained a stable state.<span> <i>Lactobacillus</i> <i>plantarum</i></span> JBA-3 is a new type of lactic acid bacteria which can degrade nitrite and produce nitrite reducta</span>se.</span>展开更多
[ Objective] To study the effects of pickled cabbage water on production performance of laying hens, and provide a scientific basis for the application of the pickled cabbage water used as the microbial drinking water...[ Objective] To study the effects of pickled cabbage water on production performance of laying hens, and provide a scientific basis for the application of the pickled cabbage water used as the microbial drinking water preparation in production of laying hens. [Method] A total of 2 520 laying hens at the age of 35 weeks and with the same feeding conditions were randomly divided into four groups. They were respectively fed four kinds of drinking water preparations including pickled cabbage water, enrofloxacin, Bacillus cereus and normal water. The mortality, egg laying rate and elimination rate were recorded. The experiment lasted for 8 weeks. [ Result] In the pickled cabbage water group, the mortality and elimination rate of laying hens were decreased, and the egg laying rate was increased significantly （P 〈 0.05）. The enrofloxacin and Bacillus cereus water preparations had effects on the production performance of laying hens, and the effects were not significant. [ Conclusion] The pickled cabbage wa- ter can regulate the intestine microenvironment of laying hens. It also promotes the survival rate and egg production and enhances the disease resistance of laying hens. Therefore, the pickled cabbage water can be used for laying hens production as microbial drinking water preparation.展开更多
Katherine Mansfield is a world famous woman master of short stories in English literature. Her stories are sensitive revelations of human behaiour in quite ordinary situations, through which we can glimpse a powerful,...Katherine Mansfield is a world famous woman master of short stories in English literature. Her stories are sensitive revelations of human behaiour in quite ordinary situations, through which we can glimpse a powerful, and sometimes cruelly pessimistic view of life. A Dill Pickle is one of her short stories published in 1917, describing the encounter between a young woman and a young man who have been lovers six years ago and their lost love and changes over the years. Short as it is, it is really worth our earful analysis and appreciation. This paper will comment on this short story from the following two aspects： a commont on the theme of the story; a comment on the writing technique of the story. The paper conludes that romantic love is dependent upon circumstances and the convergence of certain character traits at a particular time.展开更多
The Liubiju Sauce and Pickle Shop was established in 1531, the ninth year of the Jiajing Emperor’s rein of the Ming Dynasty.It is a famous old enterprise of Beijing. The shop’s founder was Mr. Zhao from Linfin Count...The Liubiju Sauce and Pickle Shop was established in 1531, the ninth year of the Jiajing Emperor’s rein of the Ming Dynasty.It is a famous old enterprise of Beijing. The shop’s founder was Mr. Zhao from Linfin County, Shanxi Province. The pickled products are made of selected vegetables and other ingredients to retain the sauce aroma and special flavour and delicious taste. The prod-展开更多
Nitrite produced during the processing of pickled vegetables is a primary source of nitrite intake in humans.This study monitored changes in the physicochemical quality and bacterial community structure of pickled pep...Nitrite produced during the processing of pickled vegetables is a primary source of nitrite intake in humans.This study monitored changes in the physicochemical quality and bacterial community structure of pickled peppers and brine during natural fermentation.We also explored the characteristics and efficacy of nitrite degradation by Lactobacillus plantarum BNCC194165(BNCC194165)in both MRS and pickled pepper systems.The results revealed that lactic acid bacteria(LAB)and acidic substances in pickled peppers and brine were closely related to nitrite content during natural fermentation.Analysis using 16S rDNA confirmed that Firmicutes phylum and Lactobacillus genus were the dominant bacteria in pickled peppers,demonstrating strong associations with most physicochemical attributes,particularly notable for their negative correlation with nitrite content.Following inoculation,the NaCl concentration,cultivation temperature,and initial pH in the MRS medium significantly influenced the ability of BNCC194165 to degrade nitrite.Furthermore,inoculation with BNCC194165 effectively reduced nitrite levels in pickles,moderated spiciness,and shortened the fermentation period.These findings enhance our understanding of the mechanisms underlying nitrite formation and degradation in pickled foods and their intrinsic relationship with fundamental components and microorganisms,providing valuable guidance for producing safer fermented vegetables.展开更多
Spontaneous fermentation of young ginger pickles(YGP)involves numerous indigenous microbes from raw materials and the environments,while inoculated fermentation is an ideal strategy for standardizing YGP production an...Spontaneous fermentation of young ginger pickles(YGP)involves numerous indigenous microbes from raw materials and the environments,while inoculated fermentation is an ideal strategy for standardizing YGP production and improving quality.This study investigated the effects of exogenous inoculation with Lactiplantibacillus plantarum ATCC 8014 on the quality characteristics and metabolic profile of YGP.It particularly explored the response of indigenous microbes,focusing on their interactions and metabolic characteristics in relation to exogenously inoculated microbes.The results indicated that L.plantarum inoculation significantly increased organic acid levels,while decreasing nitrite content during YGP fermentation.In addition,L.plantarum-inoculated YGP exhibited increased Lactiplantibacillus abundance and significant alterations in color and texture characteristics when compared to naturally fermented YGP.Beta diversity analysis revealed improved similarity of fermented microbial community structure,while co-occurrence network analysis showed that L.plantarum inoculation increased interaction complexity,the positive correlation ratio,and the number of keystone taxa,particularly strengthening the symbiotic relationships among LAB.Furthermore,a total of 27 volatile and 29 non-volatile differential metabolites were identified between inoculated and uninoculated YGP.These differential metabolites were linked to the degradation of valine,leucine,and isoleucine,as well as pyruvate metabolism and glycolysis/gluconeogenesis pathways.Correlation network analysis suggested that the differential LAB significantly enhanced the quality attributes and metabolic profiles of YGP,likely due to the driving effects of L.plantarum on the symbiotic relationships among indigenous LAB.Overall,these findings provided valuable insights into the management of YGP fermentation and the standardization of its quality.展开更多
This study used a mouse model of hyperuricemia(HUA)to compare the effects of three phenols derived from pickled radish:2,6-dihydroxyacetophenone(DHAP),4-hydroxyphenylethanol(4-HPEA),and 4-hydroxybenzal-dehyde(HBA)on u...This study used a mouse model of hyperuricemia(HUA)to compare the effects of three phenols derived from pickled radish:2,6-dihydroxyacetophenone(DHAP),4-hydroxyphenylethanol(4-HPEA),and 4-hydroxybenzal-dehyde(HBA)on uric acid(UA)levels and related biomarkers,as well as their association with gut micro-biota.Serum UA levels and xanthine oxidase(XOD)activity were significantly lower after HBA treatment compared to other phenol-treated groups(p<0.05).DHAP and HBA significantly reduced creatinine(CRE)and blood urea nitrogen(BUN)levels,ameliorating renal dysfunction(p<0.05).16S rRNA results showed that DHAP and 4-HPEA increased the relative abundance of Lactobacillus(p<0.05).HBA demonstrated the strongest UA-lowering effect among the phenols,attributed to its renal function improvement and gut microbiota regulation.展开更多
The permeation kinetics of nano-emulsified tarragon essential oil(TEO)into fermented pickled cucumber texture was measured by Fourier transform infrared spectrometry(FT-IR)and antioxidant capacity potentiometry.The ob...The permeation kinetics of nano-emulsified tarragon essential oil(TEO)into fermented pickled cucumber texture was measured by Fourier transform infrared spectrometry(FT-IR)and antioxidant capacity potentiometry.The objective was to evaluate how nano-emulsion affect the sensory,antioxidant,physicochemical,and microbial flora characteristics of the pickled cucumbers.Oil-in-water nano-emulsions(100,200,400 and 800 mg L^(−1))were prepared by ultrasonic waves and were added to the brine/vinegar and cucumber mixture.The analysis of chemical compounds by gas chromatography showed that the main components of TEO were methyl chavicol,Z-β-ocimene,E-β-ocimene,limonene,and methyl eugenol.The average particle size of nano-emulsions was ranging from 19.03 to 218.6 nm.The sensory evaluation of pickled cucumber containing nano-emulsified TEO showed that higher TEO concentrations increased the sensory characteristics significantly in the pickled cucumbers,such as their color,aroma,taste,mouthfeel,texture crispness,and overall acceptance.The microbial test proved the inhibitory effect of TEO on Penicillium expansum and Aspergillus flavus species.According to the results of FTIR,the nano-emulsified TEO penetrated well into the pickled cucumber texture.The antioxidant capacity of the pickled cucumbers revealed that by increasing the concentration of TEO,the antioxidant capacity of the pickled cucumber texture increased significantly(p<0.05).Using nano-emulsified TEO can be a good replacement for dried vegetables in producing fermented pickled cucumbers.展开更多
Antimicrobial resistance(AMR)is a public health problem of global concern.The presence of antibiotic resistance genes(ARGs)in food may aggravate the spread of AMR.Understanding the distribution and transfer of drug-re...Antimicrobial resistance(AMR)is a public health problem of global concern.The presence of antibiotic resistance genes(ARGs)in food may aggravate the spread of AMR.Understanding the distribution and transfer of drug-resistant bacteria and ARGs in pickled vegetable foods was critical for food quality and safety.Therefore,this study used metagenomic sequencing,binning technology,and antibiotic susceptibility tests to explore the distribution and transfer of drug-resistant bacteria and ARGs in pickled vegetable foods.The results showed that Bacillota,Lactobacillus,and Salmonella were the dominant bacteria in all samples.A total of 12 ARG types and 52 ARG subtypes were identified.The abundance of bacitracin ARGs in high-salt samples(<2%)was higher,and multidrug ARGs in low-salt samples(7%-10%)was higher.The most abundant ARG subtypes,baca and acrb,were associated with Salmonella.Furthermore,a total of 34 metagenome assembly genomes(MAGs)were obtained by metagenomic binning.MAG8 and MAG25,which carried the largest number of ARGs,virulence factors(VFs),and MGEs,were all derived from Vibrio.More importantly,horizontal gene transfer(HGT)could occur between microorganisms in pickled vegetable samples.In addition,most of the 25 isolates were resistant to bacitracin and multidrug antibiotics.Levilactobacillus brevis PNS3 carried a large number of multidrug ARG genes(patA,macB)and transposable MGE genes(recT,SadA).The results of the drug resistance phenotype were consistent with the results of the drug resistance genotype.These findings suggested that there was a risk of ARGs being carrying and spreading in pickled vegetable foods.展开更多
Lacticaseibacillus rhamnosus Lr-CPU2205,isolated from traditional Sichuan pickled vegetables,demonstrates promising probiotic properties,as revealed through integrated genomic and phenotypic analyses.The strain exhibi...Lacticaseibacillus rhamnosus Lr-CPU2205,isolated from traditional Sichuan pickled vegetables,demonstrates promising probiotic properties,as revealed through integrated genomic and phenotypic analyses.The strain exhibited robust gastrointestinal tolerance,with 70.4%survival at pH 4.0 and 31%survival in the presence of 0.1%bile salts.It also showed significant in vitro antibacterial activity against Salmonella Typhimurium and Escherichia coli,along with potent free radical scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)(20.47%),hydroxyl(46.74%),and superoxide anion(38.09%)radicals.Whole-genome sequencing identified a 2.96 Mbp chromosome encoding key genes involved in carbohydrate metabolism(e.g.,Carbohydrate-active enzymes(CAZymes)),stress adaptation(e.g.,nhaK,napA,bsaA),and antimicrobial peptide synthesis.In vivo studies using Caenorhabditis elegans revealed that Lr-CPU2205 enhanced resistance to S.Typhimurium infection,improved oxidative stress survival under H_(2)O_(2)challenge(50%lifespan extension),and extended normal life-span by 42.11%.Safety assessments indicated no detectable virulence factors and general antibiotic suscepti-bility,except for intrinsic resistance to co-trimoxazole and ampicillin.These findings highlight L.rhamnosus Lr-CPU2205 as a safe and multi-functional probiotic candidate suitable for application in functional foods and health-promoting formulations.展开更多
Objectives:This study aims to investigate the improvement of appearance,flavor,taste and safety of pickled mustard greens by inoculation with fermenting strains.Materials and Methods:Three fermentation systems,namely,...Objectives:This study aims to investigate the improvement of appearance,flavor,taste and safety of pickled mustard greens by inoculation with fermenting strains.Materials and Methods:Three fermentation systems,namely,natural fermentation,L8-L9(Lactobacillus inoculation)fermentation,and L8-L9-Y9(Lactobacillus and yeast mixed inoculation)fermentation,were employed to pickle leaf mustard,and the variations in color,total acid,amino acid nitrogen,nitrites,organic acids,volatile flavor compounds,and sensory changes of the pickled leaf mustard were compared.Results:Color of L8-L9-Y9 inoculated mustard was most similar to that of fresh mustard,and the fermentation strains accelerated the increase in total acid.The highest amino acid nitrogen content and the lowest nitrite content were found in L8-L9-Y9 fermented mustard.The total organic acid and lactic acid contents were higher in both inoculated fermentation groups of mustard compared with those of the naturally fermented mustard.According to gas chromatography-ion mobility spectrometry analysis and sensory evaluation,the volatile flavor substances in the mustards of the three fermentation systems differed significantly,and compared with the mustards of the other two fermentation systems,L8-L9-Y9 fermented mustard was rich in a wide variety of flavor substances,which endowed the products with unique flavor and were the most popular and loved by the members of sensory evaluation panel.Eight characterized signature flavor compounds were obtained via multivariate statistical analysis,including five aldehydes(hexanal monomer,(E)-2-pentenal dimer,pentanal,and(E)-2-heptenal monomer and dimer)and three alcohols(2-methylpropanol,3-methyl-1-butanol monomer,and 2-methyl-3-furanthiol).Conclusions:Fermented mustard with Lactobacillus and yeast inoculation yielded a product with higher safety,better color and flavor,and higher quality than the naturally fermented and Lactobacillus-only inoculated fermented mustard.This study provides practical guidance for the industrial production of fermented vegetables.展开更多
Nitrite and biogenic amines(BAs)are widely found in fermented vegetables,while there is no research about the nitrite and BAs of Cantonese pickle.Therefore,the nitrite and BAs contents of 20 commercial Cantonese pickl...Nitrite and biogenic amines(BAs)are widely found in fermented vegetables,while there is no research about the nitrite and BAs of Cantonese pickle.Therefore,the nitrite and BAs contents of 20 commercial Cantonese pickles were analyzed.Among these Cantonese pickles,the nitrite levels of samples 9(23.95),11(58.68)and 19(46.64 mg/kg)exceeded the limit standard,and the total BAs concentration of sample 12(1143.29 mg/kg)above the recommended safety limit.Then three lactic acid bacteria(LAB)with the higher abilities of degrading nitrite and BAs were selected from the pickle samples with low nitrite and BAs concentration,which were identified as Lactiplantibacillus plantarum S1,L.plantarum S14 and Limosilactobacillus fermentum G9,respectively.Furthermore,in order to evaluate the application potential of screened LAB in the control BAs and nitrite in Cantonese pickle,the influences of these three LAB on nitrite,BAs,organic acids,and volatile compounds of Cantonese pickles were investigated.Compared to natural fermentation group,the nitrite-peak of inoculation fermentation groups were smaller(<16 mg/kg),and their BAs contents were always at lower levels(<51 mg/kg).Moreover,these selected LAB could enrich the concentration and type of organic acids and volatile substances in Cantonese pickle.Therefore,it could be concluded that these three LAB were potential for controlling nitrite and BAs in Cantonese pickle.展开更多
Background Maternal exposure to nitrate, nitrite, and N-nitroso compounds from drinking water or diet has been associated with an increased risk of neural tube defects （NTDs） in some studies. Pickled vegetables cont...Background Maternal exposure to nitrate, nitrite, and N-nitroso compounds from drinking water or diet has been associated with an increased risk of neural tube defects （NTDs） in some studies. Pickled vegetables contain relatively large amounts of nitrite and N-nitroso compounds. We examined the association between maternal periconceptional consumption of pickled vegetables and NTDs in Shanxi Province of northern China. Methods Data were derived from a population based case-control study of major external birth defects in four counties of $hanxi Province. Participants included 519 NTDs cases identified between 2003 and 2007 and 694 healthy controls. Exposure information was collected within 1 week after delivery. Multivariable non-conditioanal Logistic regression model was used to estimate the adjusted odds ratio （OR） controlling for potential confounding variables.展开更多
PICKLE(PKL), a putative CHD3 chromatin remodeling factor, has been suggested to be involved in multiple processes in Arabidopsis. Here, we confirmed the late-flowering phenotype caused by pkl mutation with pkl mutants...PICKLE(PKL), a putative CHD3 chromatin remodeling factor, has been suggested to be involved in multiple processes in Arabidopsis. Here, we confirmed the late-flowering phenotype caused by pkl mutation with pkl mutants in two different ecotypes, and investigated the possible mechanisms that account for PKL regulation of flowering time. Quantitative RT-PCR and RNA-seq assays showed that expression of the LEAFY gene(LFY) and a number of LFY-regulated floral homeotic genes were down-regulated in seedlings of the pkl mutants. As predicted, overexpression of LFY restored normal flowering time of pkl mutants. Our results suggest that PKL may be involved in regulating flowering time via LFY expression. To uncover the underlying mechanism, Ch IP-PCR using anti-PKL was performed on materials from three developmental stages of seedlings. Our results showed that PKL associated with the genomic sequences of LFY, particularly at 10-day and 25-day after germination. We also showed that loss of PKL affected H3K27me3 level at the promoter of LFY. Taken together, our data suggest that transcriptional regulation of LFY at the chromatin level by PKL may at least partially account for the late-flowering phenotype of pkl mutants.展开更多
文摘A coordinative disposal process for treatment of electroplating sludge and stainless steel pickle waste liquid containing Cu, Ni, Zn, Cr and Fe etc., has been developed to recover valuable metals and to eliminate pollution. The recovery of Cu, Ni, Zn and Cr is 94%, 91%, 90% and 95%, respectively. The ammonia was recycled by the simplified process of CaO caustic distillation. The precipitated product of Cu, Ni and Zn obtained from caustic distillation of ammonia was separated by extraction or high\|pressure hydrogen reduction in an autoclave. The qualified metal salt products were obtained through extraction. The rich chromium residue from coordinative disposal was subjected to recover Cr by hydrothermal oxidation in NaOH medium and Fe\-3O\-4 was synthesized by wet methods from the residue produced by extracting Cr. Cr was a stable chemical fixed in Fe\-3O\-4 and harmless. The recovery process has been used in a pilot plant with sludge production capacity of 2000 t/a.
基金Project (No. 2007AA100402) supported by the National High-Tech R&D Program (863) of China
文摘Naturally fermented pickles harbour many lactic acid bacteria （LAB）. Forty-three LAB strains with conjugated linoleic acid （CLA）-producing ability were isolated from three naturally fermented pickle brines. Of these isolates, Ip15 identified as Lactobacillus plantarum by API 50 CHL system and full-length 16S rDNA sequence analysis exhibited the highest CLA-producing ability （26.1% conversion） at 48 h in de Man Rogosa Sharpe （MRS） broth in the presence of 100 IJg/ml of linoleic acid （LA）. Compared to other strains, L. plantarum strain Ip15 showed the highest tolerance upon increased levels of LA in the medium, i.e., up to 600 μg/ml. This strain converted about 25% of LA into CLA isomers [predominantly cis-9, trans-11 CLA （9-CLA） and trans-lO, cis-12 CLA （10-CLA）], of which 75% was 9-CLA. Interestingly, though the conversion rate of LA into CLA by Ip15 remained stable between 100 to 600μg/ml LA levels in the medium, it dropped sharply at 1000 μg/ml. Taken together, the Ip15 strain displayed relatively high LA tolerance with higher conversion rate, which implies that this strain is a valuable candidate for enhancing the CLA content in food-sources like pickles.
文摘The microstructural characteristics and formability at the edges of low carbon pickled steel sheets have been investigated based on the generation of earing and cracking defects while drawing. The microstructure of the edge features coarse grains and mixed sized grains. The strength of the sheet edge is slightly lower than that at the center. Besides, the formability is obviously worsened. The plastic strain ratios along the longitudinal and transverse orientations are 0.31 and 0.6, respectively, with distinct anisotropy. The plastic strain ratio at the edge is obviously lower than that at the middle of the steel sheet. The observed microstructural characteristics and mechanical properties at the edge of the steel sheet can be attributed to the lower rolling temperature in the two-phase region of pro-eutectoid ferrite and austenite. These differences in microstructure and mechanical properties at the edge of the steel sheet lead to the generation of earing and cracking defects while drawing. The microstructure and mechanical properties at the edge of low carbon pickled steel sheets can be improved via the optimization of the rolling process and the adjustment of chemical composition.
文摘Bengal gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has very low shelf life at room temperature, hence to enhance the shelf life of germinated Bengal gram, a value added product can be developed in the form of Pickle with vinegar, oil and salt as preservatives. To optimize the quantity of ingredients to be added, Response Surface Methodology was used. Statistical software Stat-Ease was used for statistical and graphical analysis of the experimental data. It was found that the sensory scores were 7.2, 8.4, 7.8 ＆ 7.7 for color, flavor, texture and overall acceptability corresponding to optimum conditions.
基金Hubei Special Project for Development of Science and Technology in Local by Central Guidance(2018ZYYD019)Science and technology project of Jiangxi provincial education department(GJJ171121)。
文摘[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish as a raw material was pickled,and exploration was conducted through the following aspects:with the extension time of pickling time,the changes in nutrient contents such as reducing sugars,free amino acids and ascorbic acid were detected in pickled Huangzhou radish,and the changes in the texture characteristics of pickled Huangzhou radish such as hardness,viscosity,elasticity,recoverable deformation,compression power and chewiness were detected.[Results]As the pickling time became longer,the reducing sugar content in pickled Huangzhou radish gradually increased,and when the pickling time exceeded 13 d,the reducing sugar content showed a downward trend;the ascorbic acid content gradually decreased,and the decreasing rate was relatively lower after the pickling time exceeded 7 d;and the amino acid content first increased and then decreased,and when the pickling time exceeded 13 d,the content exhibited basically no change.The hardness of the radish gradually decreased;the viscosity first decreased and then slowly increased;the recoverable deformation first increased and then decreased;the elasticity first increased and decreased;and the chewiness first increased and then decreased.Through this experiment,it is concluded that the pickled Huangzhou radish has richer nutrients and the best taste when the pickling time is 7-10 d.[Conclusions]This study provides a theoretical reference for producing and processing pickled Huangzhou radish,improving the quality of pickled Huangzhou radish and increasing the nutritional value of the product.
文摘A Gram-positive, non-spore, round ended, straight rod Lactic acid bacteria were screened. The strain was screened out from the traditional pickle jar in Yutang soy sauce garden of Jining. In order to degrade the nitrate content in the fermentation process of traditional pickles and improve the quality of pickles, it is necessary to screen out nitrite degrading strains from pickles, and preliminarily locate nitrite reductase, and find out the most suitable pH, tempe<span style="font-family:;" "="">r<span>ature and culture time to degrade nitrite. <i>Lactobacillus</i><span> <i>plantarum</i></span> was screened by MRS medium in advance. After 48 hours of culture in a shaking table with <i>Bacillus</i><span> <i>subtilis</i></span>, the cell components were separated by centrifugation, wall breaking and other operations. After 20 hours at 30<span style="white-space:normal;">°</span>C, the content of nitrite in each component was determined by the naphthalene ethylenediamine hydrochloride method (NIR). The culture conditions were as follows: inoculation amount 3%, 6%, 9%, 12%, 15%;salinity 2%, 4%, 6%, 8%, 10%;temperature 15°C, 20<span style="white-space:normal;">°</span>C, 25<span style="white-space:normal;">°</span>C, 30<span style="white-space:normal;">°</span>C, 35<span style="white-space:normal;">°</span>C for 20 h. The results showed that the best degradation effect of nitrite was obtained under the conditions of 9% inoculum, salinity 5% and 30<span style="white-space:normal;">°</span>C. Under the conditions of 9% inoculum, 5% salinity and 30<span style="white-space:normal;">°</span>C for 5 h, 10 h, 20 h, 48 h, 66 h and 78 h, the results showed that the degradation amount gradually increased with the extension of time, and gradually maintained a stable state.<span> <i>Lactobacillus</i> <i>plantarum</i></span> JBA-3 is a new type of lactic acid bacteria which can degrade nitrite and produce nitrite reducta</span>se.</span>
基金supported by the Education Department of Jilin Province (2009279)
文摘[ Objective] To study the effects of pickled cabbage water on production performance of laying hens, and provide a scientific basis for the application of the pickled cabbage water used as the microbial drinking water preparation in production of laying hens. [Method] A total of 2 520 laying hens at the age of 35 weeks and with the same feeding conditions were randomly divided into four groups. They were respectively fed four kinds of drinking water preparations including pickled cabbage water, enrofloxacin, Bacillus cereus and normal water. The mortality, egg laying rate and elimination rate were recorded. The experiment lasted for 8 weeks. [ Result] In the pickled cabbage water group, the mortality and elimination rate of laying hens were decreased, and the egg laying rate was increased significantly （P 〈 0.05）. The enrofloxacin and Bacillus cereus water preparations had effects on the production performance of laying hens, and the effects were not significant. [ Conclusion] The pickled cabbage wa- ter can regulate the intestine microenvironment of laying hens. It also promotes the survival rate and egg production and enhances the disease resistance of laying hens. Therefore, the pickled cabbage water can be used for laying hens production as microbial drinking water preparation.
文摘Katherine Mansfield is a world famous woman master of short stories in English literature. Her stories are sensitive revelations of human behaiour in quite ordinary situations, through which we can glimpse a powerful, and sometimes cruelly pessimistic view of life. A Dill Pickle is one of her short stories published in 1917, describing the encounter between a young woman and a young man who have been lovers six years ago and their lost love and changes over the years. Short as it is, it is really worth our earful analysis and appreciation. This paper will comment on this short story from the following two aspects： a commont on the theme of the story; a comment on the writing technique of the story. The paper conludes that romantic love is dependent upon circumstances and the convergence of certain character traits at a particular time.
文摘The Liubiju Sauce and Pickle Shop was established in 1531, the ninth year of the Jiajing Emperor’s rein of the Ming Dynasty.It is a famous old enterprise of Beijing. The shop’s founder was Mr. Zhao from Linfin County, Shanxi Province. The pickled products are made of selected vegetables and other ingredients to retain the sauce aroma and special flavour and delicious taste. The prod-
基金funded by the National Natural Science Foundation of China(32302188)Science and Technology Innovation Program of Hunan Province(2023RC1056)+1 种基金Research and Development Program in Key Areas of Hunan Province(2024JK2154,2024JK2156)Dongting Laboratory Cultivation Project of Hunan Yuelushan Center for Industrial Innovation(2024-DTPY-006).
文摘Nitrite produced during the processing of pickled vegetables is a primary source of nitrite intake in humans.This study monitored changes in the physicochemical quality and bacterial community structure of pickled peppers and brine during natural fermentation.We also explored the characteristics and efficacy of nitrite degradation by Lactobacillus plantarum BNCC194165(BNCC194165)in both MRS and pickled pepper systems.The results revealed that lactic acid bacteria(LAB)and acidic substances in pickled peppers and brine were closely related to nitrite content during natural fermentation.Analysis using 16S rDNA confirmed that Firmicutes phylum and Lactobacillus genus were the dominant bacteria in pickled peppers,demonstrating strong associations with most physicochemical attributes,particularly notable for their negative correlation with nitrite content.Following inoculation,the NaCl concentration,cultivation temperature,and initial pH in the MRS medium significantly influenced the ability of BNCC194165 to degrade nitrite.Furthermore,inoculation with BNCC194165 effectively reduced nitrite levels in pickles,moderated spiciness,and shortened the fermentation period.These findings enhance our understanding of the mechanisms underlying nitrite formation and degradation in pickled foods and their intrinsic relationship with fundamental components and microorganisms,providing valuable guidance for producing safer fermented vegetables.
基金supported by the’Nan Hai Xin Xing’Science and Technology Innovation Talent Platform Project Funding of Hainan Province(NHXXRCXM202312)Hainan University Scientific Research Start-up Fund Project(Grant No.XJ2300006565).
文摘Spontaneous fermentation of young ginger pickles(YGP)involves numerous indigenous microbes from raw materials and the environments,while inoculated fermentation is an ideal strategy for standardizing YGP production and improving quality.This study investigated the effects of exogenous inoculation with Lactiplantibacillus plantarum ATCC 8014 on the quality characteristics and metabolic profile of YGP.It particularly explored the response of indigenous microbes,focusing on their interactions and metabolic characteristics in relation to exogenously inoculated microbes.The results indicated that L.plantarum inoculation significantly increased organic acid levels,while decreasing nitrite content during YGP fermentation.In addition,L.plantarum-inoculated YGP exhibited increased Lactiplantibacillus abundance and significant alterations in color and texture characteristics when compared to naturally fermented YGP.Beta diversity analysis revealed improved similarity of fermented microbial community structure,while co-occurrence network analysis showed that L.plantarum inoculation increased interaction complexity,the positive correlation ratio,and the number of keystone taxa,particularly strengthening the symbiotic relationships among LAB.Furthermore,a total of 27 volatile and 29 non-volatile differential metabolites were identified between inoculated and uninoculated YGP.These differential metabolites were linked to the degradation of valine,leucine,and isoleucine,as well as pyruvate metabolism and glycolysis/gluconeogenesis pathways.Correlation network analysis suggested that the differential LAB significantly enhanced the quality attributes and metabolic profiles of YGP,likely due to the driving effects of L.plantarum on the symbiotic relationships among indigenous LAB.Overall,these findings provided valuable insights into the management of YGP fermentation and the standardization of its quality.
基金supported by the National Natural Science Foundation of China(Grants No.32272322 and 32202068)The Key Science and Technology Project(2021N5003 and 2021J01133236)of Fujian Province.
文摘This study used a mouse model of hyperuricemia(HUA)to compare the effects of three phenols derived from pickled radish:2,6-dihydroxyacetophenone(DHAP),4-hydroxyphenylethanol(4-HPEA),and 4-hydroxybenzal-dehyde(HBA)on uric acid(UA)levels and related biomarkers,as well as their association with gut micro-biota.Serum UA levels and xanthine oxidase(XOD)activity were significantly lower after HBA treatment compared to other phenol-treated groups(p<0.05).DHAP and HBA significantly reduced creatinine(CRE)and blood urea nitrogen(BUN)levels,ameliorating renal dysfunction(p<0.05).16S rRNA results showed that DHAP and 4-HPEA increased the relative abundance of Lactobacillus(p<0.05).HBA demonstrated the strongest UA-lowering effect among the phenols,attributed to its renal function improvement and gut microbiota regulation.
文摘The permeation kinetics of nano-emulsified tarragon essential oil(TEO)into fermented pickled cucumber texture was measured by Fourier transform infrared spectrometry(FT-IR)and antioxidant capacity potentiometry.The objective was to evaluate how nano-emulsion affect the sensory,antioxidant,physicochemical,and microbial flora characteristics of the pickled cucumbers.Oil-in-water nano-emulsions(100,200,400 and 800 mg L^(−1))were prepared by ultrasonic waves and were added to the brine/vinegar and cucumber mixture.The analysis of chemical compounds by gas chromatography showed that the main components of TEO were methyl chavicol,Z-β-ocimene,E-β-ocimene,limonene,and methyl eugenol.The average particle size of nano-emulsions was ranging from 19.03 to 218.6 nm.The sensory evaluation of pickled cucumber containing nano-emulsified TEO showed that higher TEO concentrations increased the sensory characteristics significantly in the pickled cucumbers,such as their color,aroma,taste,mouthfeel,texture crispness,and overall acceptance.The microbial test proved the inhibitory effect of TEO on Penicillium expansum and Aspergillus flavus species.According to the results of FTIR,the nano-emulsified TEO penetrated well into the pickled cucumber texture.The antioxidant capacity of the pickled cucumbers revealed that by increasing the concentration of TEO,the antioxidant capacity of the pickled cucumber texture increased significantly(p<0.05).Using nano-emulsified TEO can be a good replacement for dried vegetables in producing fermented pickled cucumbers.
文摘Antimicrobial resistance(AMR)is a public health problem of global concern.The presence of antibiotic resistance genes(ARGs)in food may aggravate the spread of AMR.Understanding the distribution and transfer of drug-resistant bacteria and ARGs in pickled vegetable foods was critical for food quality and safety.Therefore,this study used metagenomic sequencing,binning technology,and antibiotic susceptibility tests to explore the distribution and transfer of drug-resistant bacteria and ARGs in pickled vegetable foods.The results showed that Bacillota,Lactobacillus,and Salmonella were the dominant bacteria in all samples.A total of 12 ARG types and 52 ARG subtypes were identified.The abundance of bacitracin ARGs in high-salt samples(<2%)was higher,and multidrug ARGs in low-salt samples(7%-10%)was higher.The most abundant ARG subtypes,baca and acrb,were associated with Salmonella.Furthermore,a total of 34 metagenome assembly genomes(MAGs)were obtained by metagenomic binning.MAG8 and MAG25,which carried the largest number of ARGs,virulence factors(VFs),and MGEs,were all derived from Vibrio.More importantly,horizontal gene transfer(HGT)could occur between microorganisms in pickled vegetable samples.In addition,most of the 25 isolates were resistant to bacitracin and multidrug antibiotics.Levilactobacillus brevis PNS3 carried a large number of multidrug ARG genes(patA,macB)and transposable MGE genes(recT,SadA).The results of the drug resistance phenotype were consistent with the results of the drug resistance genotype.These findings suggested that there was a risk of ARGs being carrying and spreading in pickled vegetable foods.
基金funded by Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD).
文摘Lacticaseibacillus rhamnosus Lr-CPU2205,isolated from traditional Sichuan pickled vegetables,demonstrates promising probiotic properties,as revealed through integrated genomic and phenotypic analyses.The strain exhibited robust gastrointestinal tolerance,with 70.4%survival at pH 4.0 and 31%survival in the presence of 0.1%bile salts.It also showed significant in vitro antibacterial activity against Salmonella Typhimurium and Escherichia coli,along with potent free radical scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)(20.47%),hydroxyl(46.74%),and superoxide anion(38.09%)radicals.Whole-genome sequencing identified a 2.96 Mbp chromosome encoding key genes involved in carbohydrate metabolism(e.g.,Carbohydrate-active enzymes(CAZymes)),stress adaptation(e.g.,nhaK,napA,bsaA),and antimicrobial peptide synthesis.In vivo studies using Caenorhabditis elegans revealed that Lr-CPU2205 enhanced resistance to S.Typhimurium infection,improved oxidative stress survival under H_(2)O_(2)challenge(50%lifespan extension),and extended normal life-span by 42.11%.Safety assessments indicated no detectable virulence factors and general antibiotic suscepti-bility,except for intrinsic resistance to co-trimoxazole and ampicillin.These findings highlight L.rhamnosus Lr-CPU2205 as a safe and multi-functional probiotic candidate suitable for application in functional foods and health-promoting formulations.
基金supported by the Public Welfare Projects in Ningbo(No.2022S140)the Ningbo Science and Technology Innovation 2025 Major Special Project-Modern Agriculture Special Project(No.2022Z176)+1 种基金the National Key Research and Development Program(No.2016YFD0400405)the Key Technology Breakthrough Plan Project of‘Kechuang Yongjiang 2035’(No.20241ZDYF020210),China。
文摘Objectives:This study aims to investigate the improvement of appearance,flavor,taste and safety of pickled mustard greens by inoculation with fermenting strains.Materials and Methods:Three fermentation systems,namely,natural fermentation,L8-L9(Lactobacillus inoculation)fermentation,and L8-L9-Y9(Lactobacillus and yeast mixed inoculation)fermentation,were employed to pickle leaf mustard,and the variations in color,total acid,amino acid nitrogen,nitrites,organic acids,volatile flavor compounds,and sensory changes of the pickled leaf mustard were compared.Results:Color of L8-L9-Y9 inoculated mustard was most similar to that of fresh mustard,and the fermentation strains accelerated the increase in total acid.The highest amino acid nitrogen content and the lowest nitrite content were found in L8-L9-Y9 fermented mustard.The total organic acid and lactic acid contents were higher in both inoculated fermentation groups of mustard compared with those of the naturally fermented mustard.According to gas chromatography-ion mobility spectrometry analysis and sensory evaluation,the volatile flavor substances in the mustards of the three fermentation systems differed significantly,and compared with the mustards of the other two fermentation systems,L8-L9-Y9 fermented mustard was rich in a wide variety of flavor substances,which endowed the products with unique flavor and were the most popular and loved by the members of sensory evaluation panel.Eight characterized signature flavor compounds were obtained via multivariate statistical analysis,including five aldehydes(hexanal monomer,(E)-2-pentenal dimer,pentanal,and(E)-2-heptenal monomer and dimer)and three alcohols(2-methylpropanol,3-methyl-1-butanol monomer,and 2-methyl-3-furanthiol).Conclusions:Fermented mustard with Lactobacillus and yeast inoculation yielded a product with higher safety,better color and flavor,and higher quality than the naturally fermented and Lactobacillus-only inoculated fermented mustard.This study provides practical guidance for the industrial production of fermented vegetables.
基金funded by GuangDong Basic and Applied Basic Research Foundation(No.2021A1515110415)Science and Technology Program of Guangzhou(No.202102021197)+1 种基金Research Group Construction Project of Guangdong Academy of Agricultural Sciences(No.202109TD)Special Fund for Scientific Innovation Strategy-construction of High-level Academy of Agricultural Science(No.R2020QD-033).
文摘Nitrite and biogenic amines(BAs)are widely found in fermented vegetables,while there is no research about the nitrite and BAs of Cantonese pickle.Therefore,the nitrite and BAs contents of 20 commercial Cantonese pickles were analyzed.Among these Cantonese pickles,the nitrite levels of samples 9(23.95),11(58.68)and 19(46.64 mg/kg)exceeded the limit standard,and the total BAs concentration of sample 12(1143.29 mg/kg)above the recommended safety limit.Then three lactic acid bacteria(LAB)with the higher abilities of degrading nitrite and BAs were selected from the pickle samples with low nitrite and BAs concentration,which were identified as Lactiplantibacillus plantarum S1,L.plantarum S14 and Limosilactobacillus fermentum G9,respectively.Furthermore,in order to evaluate the application potential of screened LAB in the control BAs and nitrite in Cantonese pickle,the influences of these three LAB on nitrite,BAs,organic acids,and volatile compounds of Cantonese pickles were investigated.Compared to natural fermentation group,the nitrite-peak of inoculation fermentation groups were smaller(<16 mg/kg),and their BAs contents were always at lower levels(<51 mg/kg).Moreover,these selected LAB could enrich the concentration and type of organic acids and volatile substances in Cantonese pickle.Therefore,it could be concluded that these three LAB were potential for controlling nitrite and BAs in Cantonese pickle.
文摘Background Maternal exposure to nitrate, nitrite, and N-nitroso compounds from drinking water or diet has been associated with an increased risk of neural tube defects （NTDs） in some studies. Pickled vegetables contain relatively large amounts of nitrite and N-nitroso compounds. We examined the association between maternal periconceptional consumption of pickled vegetables and NTDs in Shanxi Province of northern China. Methods Data were derived from a population based case-control study of major external birth defects in four counties of $hanxi Province. Participants included 519 NTDs cases identified between 2003 and 2007 and 694 healthy controls. Exposure information was collected within 1 week after delivery. Multivariable non-conditioanal Logistic regression model was used to estimate the adjusted odds ratio （OR） controlling for potential confounding variables.
文摘PICKLE(PKL), a putative CHD3 chromatin remodeling factor, has been suggested to be involved in multiple processes in Arabidopsis. Here, we confirmed the late-flowering phenotype caused by pkl mutation with pkl mutants in two different ecotypes, and investigated the possible mechanisms that account for PKL regulation of flowering time. Quantitative RT-PCR and RNA-seq assays showed that expression of the LEAFY gene(LFY) and a number of LFY-regulated floral homeotic genes were down-regulated in seedlings of the pkl mutants. As predicted, overexpression of LFY restored normal flowering time of pkl mutants. Our results suggest that PKL may be involved in regulating flowering time via LFY expression. To uncover the underlying mechanism, Ch IP-PCR using anti-PKL was performed on materials from three developmental stages of seedlings. Our results showed that PKL associated with the genomic sequences of LFY, particularly at 10-day and 25-day after germination. We also showed that loss of PKL affected H3K27me3 level at the promoter of LFY. Taken together, our data suggest that transcriptional regulation of LFY at the chromatin level by PKL may at least partially account for the late-flowering phenotype of pkl mutants.
