Purebred microorganisms were employed to upgrade the fermentation process of Zhejiang rosy vinegar. The fermentation cycle was greatly shorten from 5 months to 72 d. The transformation rate of raw materials was increa...Purebred microorganisms were employed to upgrade the fermentation process of Zhejiang rosy vinegar. The fermentation cycle was greatly shorten from 5 months to 72 d. The transformation rate of raw materials was increased from 1:4.5 in the traditional fermentation to 1:5 or more in the upgraded fermentation. The content of organic acids in the traditional vinegar (TRV), the upgraded vinegar (UPV) and the submerged fermentation vinegar (SFV) were also investigated by HPLC. No significant difference was found regarding the proportion of phenylethanol to the total volatile components in UPV (7.47% ± 0.00324%) and TRV (7.23% ± 0.00329%), but it was significantly higher than that in SFV (2.26% ± 0.00143%). This study provides deep insight into upgrading the fermentation process of Zhejiang rosy vinegar by purebred microorganisms.展开更多
Unlike zebus, taurine cattle have the natural ability to resist trypanosomosis, a parasitic disease endemic to the humid areas of West Africa. However, repeated crossbreeding between zebus and taurine cattle is jeopar...Unlike zebus, taurine cattle have the natural ability to resist trypanosomosis, a parasitic disease endemic to the humid areas of West Africa. However, repeated crossbreeding between zebus and taurine cattle is jeopardizing the genetic heritage of the Taurines and their ability to resist trypanosomosis. To strengthen protection and conservation efforts, it is essential to accurately distinguish purebred taurines from crossbreds. In this study, five Machine Learning models were built using morphological data collected from 1968 cattle. These models were trained to determine whether a given individual is purebred taurine or not. The classifiers yielded promising results. The random forest model and RBF Kernel SVM performed the best with up to 86% and 85% accuracy respectively. Moreover, the study of the correlation coefficients and the feature importance scores allowed us to define the most discriminating morphological traits.展开更多
文摘Purebred microorganisms were employed to upgrade the fermentation process of Zhejiang rosy vinegar. The fermentation cycle was greatly shorten from 5 months to 72 d. The transformation rate of raw materials was increased from 1:4.5 in the traditional fermentation to 1:5 or more in the upgraded fermentation. The content of organic acids in the traditional vinegar (TRV), the upgraded vinegar (UPV) and the submerged fermentation vinegar (SFV) were also investigated by HPLC. No significant difference was found regarding the proportion of phenylethanol to the total volatile components in UPV (7.47% ± 0.00324%) and TRV (7.23% ± 0.00329%), but it was significantly higher than that in SFV (2.26% ± 0.00143%). This study provides deep insight into upgrading the fermentation process of Zhejiang rosy vinegar by purebred microorganisms.
文摘Unlike zebus, taurine cattle have the natural ability to resist trypanosomosis, a parasitic disease endemic to the humid areas of West Africa. However, repeated crossbreeding between zebus and taurine cattle is jeopardizing the genetic heritage of the Taurines and their ability to resist trypanosomosis. To strengthen protection and conservation efforts, it is essential to accurately distinguish purebred taurines from crossbreds. In this study, five Machine Learning models were built using morphological data collected from 1968 cattle. These models were trained to determine whether a given individual is purebred taurine or not. The classifiers yielded promising results. The random forest model and RBF Kernel SVM performed the best with up to 86% and 85% accuracy respectively. Moreover, the study of the correlation coefficients and the feature importance scores allowed us to define the most discriminating morphological traits.
