High-temperature stacking fermentation is one of the unique brewing processes of sauce-flavor (Jiangxiangxing) Baijiu, which has a significant effect on the formation of characteristic flavor substances of sauce-flavor Baijiu. In this paper, the types, adverse effects, solutions and effects of the abnormal stacking fermentation of saccharification piles of sauce-flavor Baijiu were systematically described, and the reasons for the abnormal stacking fermentation of saccharification piles of sauce-flavor Baijiu were analyzed in combination with the production practice and research results of the project team. It could improve the understanding of the abnormal stacking fermentation of sauce-flavor Baijiu, and promote the quality improvement of sauce- flavor Baijiu.

The Zaopei is the source of brewing, which quality directly affects the liquor yield and flavor substances content of strong-flavor (Nongxiangxing) Baijiu, and the quality of Zaopei is influenced by its own texture and fermentation factors. The Daqu and the environmental microorganisms in pit-loading Zaopei as the important fermentation power sources also changed with the fermentation of Zaopei. Based on this, the factors affecting the texture of strong-flavor Baijiu Zaopei, the community structure, changes and metabolism of Zaopei microbes were reviewed, aiming to lay a theoretical foundation for revealing the brewing mechanism of Baijiu.

Daqu is a saccharification fermentation starter for Baijiu brewing, which provides complex and diverse enzymes, flavor (precursor) substances and microorganisms for fermentation. The Daqu quality directly determines base liquor quality. At present, there have been many relevant studies on Daqu quality identification. The main methods of Daqu quality identification were summarized, including traditional method, microbial diversity method, flavor substance method, spectral analysis method, etc., in order to provide reference and guidance for Daqu quality identification and improvement.

Two high-yield β-glucosidase strains of Candida glabrata D18 and Hanseniaspora uvarum H30 were inoculated with commercial Saccharomyces cerevisiae (NDA21) to brew Cabernet Sauvignon rose wine, respectively. The dynamic changes in sugars, organic acids, glycerol contents, and ethanol volume fraction during fermentation were monitored. The volatile flavor components of wine were detected by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), principal component analysis (PCA) was performanced based on the results, and sensory quality of wine samples was evaluated. The results showed that the addition of non-S. cerevisiae could control the total sugar content in wine samples, and significantly reduce the tartaric acid content (P<0.05). Among them, the most volatile flavor compounds were detected in the wine samples of group D18+NDA21 (41), including 31 esters, 3 alcohols, 4 aldehydes, and ketones 3 terpenes and C₁₃-norisoprene, and the contents of β-damastone, ethyl butyrate, ethyl caproate and ethyl laurate were significantly increased in this group (P<0.05). PCA could distinguish different wine samples, D18+NDA21 wine sample aroma was balanced, floral, fruity and sweet prominent. Therefore, strain D18 had the potential to be applied to the production of high quality rose wine.

In order to study the effects of two types of artificial salivas containing only mucin and human saliva in vitro on the aroma release of Shanxi aged vinegar, the volatile aroma components in three kinds of Shanxi aged vinegar were analyzed by headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry (GC×GC-TOF-MS). The effects of salivas on the content of volatile compounds in three kinds of Shanxi aged vinegar were compared by cluster analysis (CA), and the key flavor substances of Shanxi aged vinegar were screened by aroma activity value (OAV). The data of aroma compounds content were transformed into sensory description information by drawing the aroma wheel of Shanxi aged vinegar, and the effects of salivas on the sensory characteristics of Shanxi aged vinegar were identified. The results showed that a total of 105 volatile compounds were detected from Shanxi aged vinegar. Under the effect of two types of saliva, the 65 volatile compounds contents were all significantly reduced (P<0.05), especially esters and ketones. OAV of nearly half of the 27 key aroma compounds with OAV>1 were reduced by more than 10%, indicating that saliva could affect the sensory characteristics of Shanxi aged vinegar. Both types of saliva could weaken the sensory properties of aroma compounds in Shanxi aged vinegar, especially for nutty, milky and floral flavors. This study clarified the effect of saliva on the aroma release of Shanxi aged vinegar, which provided a theoretical basis for improving the sensory experience of Shanxi aged vinegar.

The microbial flora diversity of sourdough with different activation time and numbers was investigated by high throughput sequencing technology. The results showed that with the increase of activation time, the richness of bacterial flora in sourdough had no significant change (P>0.05), the diversity of bacterial flora first decreased and then increased, the richness of fungal flora first increased and then decreased, and the diversity decreased. With the increase of activation number, the richness of bacterial flora in sourdough had no significant change (P>0.05), while the richness of fungal flora and the diversity of bacterial and fungal flora showed a trend of decreasing, indicating that the activation had an adverse effect on the microbial diversity of sourdough. There were some differences in the microbial genera with high relative abundance in different sourdough samples. At the phylum level, a total of 16 bacterial phyla were detected, and the dominant bacterial phyla were Firmicutes, Bacteroidota and Proteobacteria, respectively. A total of 4 fungal phyla were detected, and the dominant fungal phyla were Ascomycota, Basidiomycota and Glomeromycota, respectively. At the genus level, a total of 195 bacterial genera were detected, and the dominant bacterial genera were Lactobacillus and Weissella, respectively. A total of 46 fungal genera were detected, and the dominant fungal genera were Kazachstania, Alternaria and Aspergillus, respectively.

In order to explore safe and efficient yeast strains for koumiss fermentation, 10 traditional koumiss samples were collected from Yili area, the strains were separated and purified by dilution coating method, primarily screened by gas production and ethanol production capacity, rescreened by tolerance analysis and safety evaluation, the excellent yeast strains were screened, and the screened strains were identified by molecular biology techniques. The screened yeasts were applied to koumiss fermentation, the fermentation performance of the selected strain was investigated by measuring the physicochemical index and sensory quality of koumiss. The results showed that 3 superior yeast strains were isolated and screened, numbered as TX1-2, TX1-6, and TX3-1, respectively, all of which could withstand pH 3.0, high temperature 45 ℃, and ethanol volume fraction 6%, without hemolysis. They didn't have resistance to antifungal drugs itraconazole, fluconazole, voriconazole, and amphotericin B. After identification, the strain TX1-2 was Starmerella davenportii, the strain TX1-6 was Saccharomyces cerevisiae and the strain TX3-1 was Kluyveromyces marxianus. There were no significant differences in the protein and fat contents between koumiss fermented by 3 superior yeast strains and those of natural fermentation and koumiss with commercial Saccharomyces cerevicae CVE-7 fermentation (P>0.05), there were some differences in pH and lactose content, and the alcohol content was significantly decreased (P<0.05), but the physicochemical indexes were in line with the relevant standards. The sensory scores of koumiss fermented by strains TX1-6 and TX3-1 were higher, which were 89.40 and 91.20, respectively, indicating that the strains TX1-6 and TX3-1 had more potential to ferment koumiss.

In order to study the volatile compounds in the fermented grains of Niulanshan Erguotou Baijiu, the volatile compounds of vessel-loading and vessel-unloading fermented grains from different fermentation vessels (ground jars and ceramic tile tanks) in Niulanshan Erguotou Baijiu were identified by headspace solid phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE) combined with GC-MS and two-dimensional gas chromatography-mass spectrometry (GC×GC-MS), and the principal component analysis (PCA) was carried out for esters, alcohols and acids. The results showed that a total of 317 volatile compounds were identified, mainly esters, alcohols and olefins, which were 83, 33 and 30, respectively. 199, 225, 175 and 200 compounds were determined in vessel-loading fermented grains from ceramic tile tanks, vessel-unloading fermented grains from ceramic tile tanks, vessel-loading fermented grains from ground tanks, and vessel-unloading fermented grains from ground jars, respectively, and the contents were different. The compound content in the vessel-unloading fermented grains [(595.37±42.18) mg/kg] was significantly higher than that in the vessel-loading fermented grains [(332.47±25.02) mg/kg]. Meanwhile, the volatile compounds content in fermented grains fermented by ground jars [(489.83±34.84) mg/kg] was higher than that in fermented grains fermented by ceramic tile tanks [(438.01±32.36) mg/kg]. Principal component analysis could significantly distinguish volatile compounds in different fermentation vessels and brewing stages. The results provided a scientific basis for optimizing the fermentation process and improving the flavor quality of Niulanshan Erguotou Baijiu in the future.

In this study, the potential functional components in Zhuyeqing liquor were screened and detected by Traditional Chinese Medicine Systems Pharmacology Database (TCMSP) database and ultra-high performance liquid chromatography-quadrupole-time of flight-tandem mass spectrometry (UPLC-Q-TOF-MS/MS) technique, the components and disease targets were predicted by network pharmacology, the gene ontology (GO) function annotation and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis were performed on common targets through DAVID database, and a network of "functional components-potential targets-pathways" was constructed to screen the key functional ingredients and action pathways. Finally, through molecular docking technology, molecular docking studies were carried out on the core potential targets and key functional components to verify the predicted results of network analysis. The results showed that a total of 113 potential active ingredients were obtained from Zhuyeqing liquor. The key functional ingredients of Zhuyeqing liquor might be naringenin, genipin, acacetin, kaempferol, tangerine and tricin, acting on RAC-alpha serine/threonine kinase 1 (AKT1), Jun Proto-Oncogene (JUN), signal transduction, activator of transcription 3 (STAT3) and other targets of phosphoinositide 3-kinase/protein kinase B (PI3K-AKT), Toll-like receptors (TLRs) and other signaling pathways, to play a role in alleviating acute liver injury.

Tetramethylpyrazine (TTMP) is an important flavor substance in sauce-flavor (Jiangxiangxing) Baijiu, showing sweet, nutty and floral aromas, which is one of the important health factors of Chinese Baijiu. In this paper, using fermented grains of stacking fermentation in the 1st (Xiasha) and the 2nd (Zaosha) rounds of sauce-flavor Baijiu production as research objects, all microbial genes in the fermented grains samples were sequenced and analyzed by macrowhole gene sequencing technology, and the changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st and the 2nd rounds of sauce-flavor Baijiu production were studied. The results showed that the main tetramethylpyrazine-producing functional microorganisms during the stacking fermentation were Weissella paramesenteroides, Levilactobacillus brevis, Pediococcus pentosaceus, Bacillus sonorensis, Pediococcus acidilactici, Kroppenstedtia eburnea, and Saccharomyces cerevisiae, etc. In the 1st round the functional microorganisms decreased except for P. acidilactici. In the 2nd round, yeast gradually increased, L. brevis was the largest on the 2nd day of stacking fermentation, and other microorganisms accounted for a relatively small proportion.

Taking Shanxi aged vinegar as research object, the dynamic changes of physicochemical indexes and the diversity of microbial community structure were analyzed during the fermentation. The functional microorganisms in the fermentation process were isolated by pure culture technology, and the isolated strains were identified by morphological observation and molecular biology technology. The results showed that in the alcoholic fermentation stage, the temperature first increased and then decreased, the reducing sugar content and pH decreased, and the alcohol content and total acid content increased slowly. Yeasts and bacteria were dominant, and their biomass reached the maximum after fermentation for 1 d, and then the number of all microorganisms began to decline slowly. The molds mainly existed in the early stage of alcohol fermentation, and then can't detected in the middle stage. In the acetic acid fermentation stage, the temperature first increased and then decreased, the alcohol content gradually decreased to 0, the total acid content increased, and the moisture and pH were basically stable. The yeast biomass decreased gradually, bacteria was the dominant flora, and its biomass first increased and then decreased, reaching the highest on the 3rd day of fermentation, and no mold was detected. A total of 83 strains of fungi and 158 strains of bacteria were isolated from the Jiulao and Cupei of Shanxi aged vinegar, and 33 species were identified, including 2 kinds of molds, 6 kinds of yeasts, 13 kinds of lactic acid bacteria, 11 kinds of Bacillus, and 1 kind of acetic acid bacteria which was identified as Acetobacter pasteurianus.

In this study, using turmeric as raw material, the ginger Jiaosu was prepared by lactic acid bacteria and yeast mixed fermentation. The inoculation time sequence, fermentation temperature, sugar content and fermentation time were taken as independent variables, and the activity of superoxide dismutase (SOD) was taken as the evaluation index, the fermentation process of ginger Jiaosu was optimized by single factor tests and Box- Behnken response surface tests. Under the optimal fermentation process conditions, the antioxidant capacity of ginger Jiaosu was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide anion radical scavenging tests. The Pearson correlation analysis was analyzed by the results. The results shown that the optimal fermentation process of ginger Jiaosu were obtained as follows: 0.15% lactic acid bacteria was added first, and 0.15% yeast was added 24 h later, sugar addition 20%, fermentation temperature 29.5 ℃ and fermentation time 86 h. Under these optimal conditions, the activity of SOD was 75.33 U/ml and the total phenol content was 0.073 mg/g. The scavenging rates of DPPH and superoxide anion free radical of ginger Jiaosu were 90.64% and 18.69%, respectively, indicating that ginger Jiaosu had certain antioxidant activity. Pearson correlation analysis revealed that total phenol content was significantly positively correlated with DPPH free radical scavenging rates, superoxide anion radical scavenging rates and SOD enzyme activity (P<0.01).

Using ‘Cabernet Sauvignon’ wine grapes as raw materials, commercial lactic acid bacteria (LA, OE) were inoculated in the pre-, mid- and post- alcoholic fermentation, their effects on the malolactic fermentation process were compared, and the effects of inoculum with lactic acid bacteria at different periods on the physicochemical indexes, aromatic substances and sensory characteristics of wines were analyzed. The results showed that the malolactic fermentation was completed in the shortest time when lactic acid bacteria were inoculated at the pre-alcoholic fermentation period (LA: 12 d, OE: 14 d). There were no significant differences in residual sugar, total acid, alcohol content, colour and hue of wines inoculated with lactic acid bacteria at different periods (P>0.05), but the volatile acid content of wines inoculated with lactic acid bacteria at the pre-alcoholic fermentation period was significantly higher than that of wines inoculated at the post-alcoholic fermentation period (P<0.05). The wines inoculated with lactic acid bacteria at the pre-alcoholic fermentation period had the highest contents of total aroma substances, esters and higher alcohols, and the contents reached 1 182.46 mg/L, 291.47 mg/L and 550.16 mg/L for strain LA inoculation, and 985.95 mg/L, 192.83 mg/L and 563.49 mg/L for strain OE inoculation, respectively. A total of 20 kinds of aroma substances with odor active value (OAV)>1 were found, and the number of aroma substances with OAV>1 in the wine inoculated at the pre-alcoholic fermentation period was the highest of 18. The wines inoculated at the pre-alcoholic fermentation period had higher scores in terms of purity, intensity, harmony, persistence of aroma and aftertaste, but the differences in appearance were not significant. In conclusion, the wines inoculated with lactic acid bacteria at the pre-alcoholic fermentation had shorter malolactic fermentation times and better quality.

In this study, firstly, the main volatile active ingredients were selected from Guizhou Miaojia rice wine by gas chromatography-mass spectrometry (GC-MS) combined with SwissADME, the effect targets were predicted by SwissTargetPrediction, the hyperlipidemia disease targets were collected by combining OMIM, Drugbank, DisGeNET and other databases, and the intersection targets of the active component effect targets and the hyperlipidemia disease targets were obtained. Then, protein-protein interaction (PPI) network analysis was constructed by STRING and Cytoscape, and the Gene ontology (GO) and Kyoto Encyclopedia of Gene and Gene (KEGG) pathway enrichment analysis was performed using the DAVID platform. Finally, the network map of "Miaojia rice wine-component-target-pathway-disease" was constructed by combining KEGG pathway enrichment analysis, to explore the pharmacodynamic substance basis and potential action mechanism of Miaojia rice wine in regulating hyperlipidemia. The results showed that Guizhou Miaojia rice wine might play a role in regulating hyperlipidemia by using 3,4-dihydroxyphenyl diol, ethyl acid, ethyl hexanoate, trans-2-dodecenal as key active components to act on key targets such as peroxisome proliferator-activated receptor gamma (PPARG), interleukin-6 (IL-6) and 3-hydroxy-3-methyl glutaryl coenzyme A reductase (HMGCR) of pathways such as the peroxisome proliferator-activated receptor signaling pathway, cancer pathway, and adipocytokine signaling pathway.

In this study, 4-vinylguaiacol yeast was screened from fermentation mash of traditional soy sauce, the strain was identified by morphological observation, physiological and biochemical experiments and molecular biology techniques. Meanwhile, salt tolerance of yeast was studied and the yeast was applied to soy sauce production. The results showed that one strain of yeast L9-1, which could metabolize 4-vinyl guaiacol, was isolated and screened, and it was identified as Hyphopichia burtonii. Strain L9-1 could tolerate 18% NaCl, grow and metabolize normally in sauce mash, and synthesize 4-vinylguaiacol. When adding ferulic acid 50 mg/L, inoculated strain L9-1 could increase the 4-vinylguaiacol content in sauce mash by 36.2 times, significantly increased the total acid content and decreased the pH and reducing sugar content (P<0.05), but had no significant effects on amino acid nitrogen and salt (P>0.05). Adding 4-vinylguaiacol-enhanced sauce mash into the finished soy sauce could improve the flavor, mellow, char and comprehensive aroma of soy sauce, improve the thickness and comprehensive taste of soy sauce to a certain extent, and alleviate the salty taste, indicating that strain L9-1 had broad application prospects in improving the flavor and quality of soy sauce.

In order to analyze the diversity and fermentation performance of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang, lactic acid bacteria were isolated from the typical representative of natural fermentation grain beverage of Magzim and Boza in Yili region. The isolated strains were identified by morphological observation and molecular biological technique, and their fermentation performance of the selected strains was evaluated by comparing the growth characteristics, acid production, acid resistant, hemolytic, bacteriostatic ability, antioxidant activity and degradation of raw and cooked starch, and aroma production capacity. The results showed that the diversity of lactic acid bacteria in Boza was higher than that in Magzim, 5 strains of 5 genera from the former, 7 species of 2 genera from the latter. The growth rates, acid production capacity, inhibitory ability of intestinal pathogens, free radical scavenging ability, raw starch liquefaction capacity and saccharification capacity of lactic acid bacteria in Boza were generally higher than those in Magzim. Electronic nose analysis results showed that the main flavor contributions of the screened strains were sulfur-containing, short chain alkanane compounds, alcohols, aldomones and nitrogen oxides. In conclusion, the diversity and fermentation performance of lactic acid bacteria in Boza was higher than that of Magzim.

In order to develop a strain suitable for brewing environments, reducing production input costs, and enhancing the flavor of fermentation products, a high amylase-producing strain AMCC32244 was isolated and screened from old rice wine. This strain was identified through morphological observation and molecular biological method. The environmental tolerance, substrate utilization, enzyme production by solid-state fermentation, ethanol production by raw starch materials fermentation, and aroma of the strain were analyzed. The results showed that the selected strain was identified as Saccharomycopsis fibuligera. It could tolerate the culture conditions of ethanol volume fraction 8%, pH 3, high temperature 40 ℃, and glucose content 60%, and utilize at least 15 types of carbon sources, including xylose, raffinose, and Pullulan. It could produce glycosylase, α-amylase, cellulase, protease, lipase and other enzymes in the gluten fermentation environment, among which the glycosylase activity reached 82 539.14 U/g, α-amylase activity reached 39 904.12 U/g at 70 ℃, and the amylase activity to degrade raw starch reached 4 557.62 U/g. The strain was used for liquid fermentation of raw corn starch and could produce 32 kinds of aroma substances, among which the phenylethanol content could reach 36.34 mg/L. The strain AMCC32244 could grow in a special fermentation environment, had the potential for fermentation of various raw materials, could produce rich enzyme series, which was conducive to improve production efficiency and reduce cost, and had broad prospects in the production of gluten production and starch raw material fermentation products.

To investigate the alleviating effect of loquat leaf extract on metabolic disorders induced by high sugar diet, using Drosophila melanogaster as research object, D. melanogastriae was cultured with basic medium, high-sugar medium and medicated medium with 1%, 5% and 10% loquat leaf extract, respectively, and their lifespan, locomotor ability, growth and developmental indices, antioxidant capacity, gut integrity and gut microbial diversity were tested in each group. The results showed that the high-sugar diet could cause metabolic disorders in D. melanogaster, and the addition of 10% loquat leaf extract to the diet could improve the growth performance of D. melanogaster by prolonging the lifespan of D. melanogastriae, improving the locomotor ability of older D. melanogaster, and increasing the pupation rate and feathering rate of D. melanogaster eggs. The antioxidant capacity of D. melanogaster was improved by increasing the activities of superoxide dismutase (SOD) and catalase (CAT) in D. melanogastriae and decreasing the levels of lipid peroxide malondialdehyde (MDA). Through 16S rRNA sequencing and analysis of gut flora, it was found that high-sugar diet could lead to intestinal flora dysbiosis in D. melanogaster, and the addition of 10% loquat leaf extract to the diet could alleviate intestinal flora dysbiosis by increasing the abundance of microflora, inhibiting the proliferation of enteritis-associated microflora, and changing the composition of microflora. The results indicated that loquat leaf extract could alleviate the metabolic disorders caused by high sugar diet to a certain extent.

In this study, the yeast strain with high yield of ethyl acetate was isolated and screened from fermented grains of strong-flavor (Nongxiangxing) Baijiu by traditional culture separation method and ethyl acetate yield determination, and identified by morphological observation, physiological and biochemical tests and ITS sequence analysis. The fermentation process was optimized by single factor tests, Plackett-Burman tests and response surface test with ethyl acetate yield as response value. The results showed that a yeast strain with high yield of ethyl acetate was isolated and screened, named Q5-1, which was identified as Wickerhamomyces anomalus. The optimal fermentation conditions for ethyl acetate production by W. anomalus Q5-1 were as follows: glucose 98 g/L, yeast extract 19 g/L, initial pH 6.8, inoculum 6%, and fermentation time 48 h. Under these conditions, the yield of ethyl acetate reached 4.89 g/L, which was 2.49 times higher than that before optimization. This result had important reference value for the development and utilization of ethyl acetate-producing yeast strains in fermented food, as well as the biosynthesis and industrial production of ethyl acetate.

In this study, using the biocontrol bacterium M1, which had the optimal antagonistic effect against Fusarium solani as the research object, the strain was identified by morphological observation, physiological and biochemical tests and molecular biology techniques. The broad-spectrum antimicrobial efficacy of strain M1 was evaluated using the plate confrontation method. The fermentation products of strain M1 were extracted with n-butanol, and the inhibitory mechanism of M1 against F. solani was explored by measuring mycelial growth and spore germination. Its growth-promoting effects on wheat was verified by pot experiments. The results showed that strain M1 was identified as Bacillus amyloliquefaciens, displaying varying degrees of inhibitory action against five fungi, especially for F. solani inhibition rate reached 48.08%. The fermentation product of strain M1 extracted by n-butanol had significant inhibitory effects on mycelium growth and spore germination of F. solani, with inhibition rates as high as 76.92% and 77.67%, respectively. Strain M1 could significantly damage the cell membrane of F. solani, resulting in accumulation of reactive oxygen species, decreased activities of superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT), and increased malondialdehyde (MDA) content. In pot experiments, the addition of M1 bacterial suspension significantly promoted wheat growth, especially at 15 d and 30 d, the fresh mass of wheat plants increased by 42.46% and 61.72%, respectively.

The role of core communities (CC) and unique communities (UC) in root bacterial community of sorghum cultivar Hongyingzi in shaping the diversity of the entire community (EC) was investigated, and the impact on the nutrients of soil in root system was explored based on 15 soil nutrient indices. The results revealed that CC and UC were dominated by abundant and rare microbiota, respectively. The Shannon and mean pairwise phylogenetic distance (MPD) indexes of UC were significantly higher than those of CC (P<0.05), and MPD index of UC was significantly higher than that of EC (P<0.05), indicating that UC played a critical role in maintaining α-diversity levels of EC. Both CC and UC were highly significantly correlated with EC succession (P<0.01), while there was no significant correlation between CC and UC (P>0.05), indicating that EC succession was simultaneously influenced by CC and UC, but the succession patterns between CC and UC were relatively independent. The contributions of CC and UC to EC succession were 49.1% and 20.0%, respectively, indicating that CC was the primary driving force behind EC succession. A total of 8 dominant bacterial phyla were identified in EC, represented by Proteobacteria (59.4%) and Actinobacteria (14.2%). Furthermore, as the microbiota migrated towards root tissues, their effects on changes in nutrients of soil in root system, particularly those related to nitrogen, phosphorus, and potassium cycling, became more pronounced. Regarding the rhizosphere and rhizoplane, CC was the major community influencing soil nutrients changes in EC, with the distribution of microbiota significantly affecting organic matter occurring mainly in the rhizosphere.

Taking the second-round stacking fermentation of sauce-flavor (Jiangxiangxing) Baijiu as the research object, and the effect of different stacking time on the stacking fermentation of sauce-flavor Baijiu was explored by comparing the differences in the temperature of fermented grains, basic physicochemical indexes, microorganisms and flavor substances of base liquor at different stacking time. The results showed that the start time of the rapid warming phase of the outer Jiupei was delayed by 1d by extending the stacking time, and the top temperature of Jiupei increased from 44.2 ℃ to 47.9 ℃. Water content and acidity (41.87% and 1.04%) were slightly increased, while reducing sugar and starch contents (1.75% and 35.08%) were slightly decreased, with no significant differences (P>0.05). The number of total bacteria and total fungi and the viable rate of yeast (1.62×10⁷ CFU/g, 1.32×10⁷ CFU/g, 77.05%) increased significantly (P<0.05). Prolonging the stacking time could increase the total acid and total ester content of the base liquor to 2.89 g/L and 6.60 g/L, which was conducive to improving the quality of the second round base liquor. There were differences in the contents of 9 key flavor substances in the base liquor produced by different stacking time, among which the contents of acetaldehyde and acetal decreased, and the contents of ethyl valerate, n-propanol, isoamyl acetate, secondary butanol, furfural, methanol and propionic acid increased. Therefore, according to the actual production requirements, the reasonable control of stacking time was conducive to the quality control of stacking fermentation, and provided a new means for improving the production technology of sauce-flavor Baijiu.

In order to promote the deep processing and utilization of chicken and increase the variety of compound fermented soybean condiments, using the fermented soybean sauce as the control (CK), the fermented chicken-soybean sauce (CSP) was prepared by combining soybean with different proportions of chicken breast (soybean: chicken mass ratio 9∶1, 8∶2, 7∶3, 6∶4, 5∶5). The comprehensive quality was evaluated by the determination of nutrients, amino acid nitrogen, free amino acids, volatile flavor substances and sensory indexes. The results showed that the contents of protein, amino acid nitrogen and total free amino acid in fermented chicken-soybean paste were significantly higher than those in CK group (P<0.05). Among them, the contents of protein (12.59 g/100 g) and amino acid nitrogen (1.06 g/100 g) were higher in the group of soybean and chicken (6∶4). Total free amino acid content (35.74 mg/g), essential amino acid content (13.79 mg/g) and amino acid ratio coefficient score (SRC) (66.91 points) were significantly higher than those in other groups, indicating higher nutritional value. Compared with CK group, the relative content of alcohols in fermented chicken- soybean paste was higher (40.95%-52.65%). The sensory scores of fermented chicken-soybean paste group were higher than those of CK group, and the sensory scores of the soybean to chicken ratio 6∶4 group were the highest (73.2 points). It could be seen that the mixed fermentation of soybean and chicken improved the comprehensive quality of soybean paste, in which the composite ratio of soybean and chicken 6∶4 group had the optimal comprehensive quality.

Using pomegranate and roselle as raw materials, the roselle-pomegranate compound fruit wine was prepared, the fermentation process was optimized through single-factor experiments and response surface experiments, and the volatile aroma components were detected using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) technology. The results showed that the optimal fermentation conditions of roselle-pomegranate compound fruit wine were as follows: roselle addition 1.0%, initial sugar content 22.0%, yeast inoculum 0.02%, and fermentation temperature 24 ℃. Under these conditions, the roselle-pomegranate compound fruit wine was body full and mellow, with purple red color, rich aroma, excellent flavor, the sensory score was 90.98 points, and the alcohol content was 11.6%vol. A total of 91 volatile aroma components in the roselle-pomegranate compound fruit wine were detected, including 47 esters (82.73%), 9 acids (4.41%), 11 alcohols (3.54%), 1 ether (3.08%), 3 alkanes (1.64%), 4 ketones (1.42%), 1 aldehyde (0.10%), and 3 alkenes (0.23%).

To investigate the impact of different varieties and variation leaf mustard on the quality and flavor of fermented Suancai (a Chinese traditional fermented vegetable), two varieties of leaf mustard (Brassica juncea var. latipa) (F22374, F22378) and one variation leaf mustard (Brassica juncea var. strumata Tsen et Lee) (BC25003) were selected for natural fermentation. The physicochemical properties, organic acids and volatile flavor compounds of leaf mustard before (0 d) and after fermentation (3 months) were detected using conventional testing methods and chromatographic analysis techniques. Furthermore, the differences of quality and flavor characteristics of Suancai prepared with different leaf mustard were compared through partial least squares discriminant analysis (PLS-DA), and the textural characteristics and sensory quality of Suancai were assessed. The results showed that all three kinds of leaf mustard could undergo good lactic acid fermentation, among them, the reducing sugar content in leaf mustard F22374 and total acid content in fermented Suancai were the lowest, which were 2.61 g/100 g and 1.10 g/100 g, respectively. Based on volatile flavor compounds, the PLS-DA results revealed that the Suancai F22374 was significantly different from Suancai F22378 and Suancai BC25003, with the lowest acetic acid content (221 μg/kg) and the highest sensory score (19.4 points), and the esters and alcohols with soft aroma such as fruity and fat were higher. Therefore, the leaf mustard F22374 was an excellent variety for the fermentation preparation of Suancai.

In order to solve the problems of high content of higher alcohols in traditional Xiaoqu Huangjiu and easy occurrence of drinker's "headache", Saccharomyces cerevisiae with low-yield higher alcohols, Saccharomycopsis fibuligera, and Wickerhamomyces anomalus were mixed to prepare compound yeast agents. Using Huangjiu fermented with traditional Xiaoqu as control group, the physicochemical indexes, volatile flavor substances and sensory quality of Huangjiu fermented with compound yeast agents were investigated. The results showed that comparing with the control droup, the alcohol content (13.66%vol) of Huangjiu fermented with compound yeast agents had no significant difference, but the total sugar content (301.54 g/L) was increased by 7.5%. 5 volatile flavor compounds were increased, namely ethyl isovalerate, 3-(methylthio) propionaldehyde, furfural, 5-methylfurfural and 2,3-butanedione. The total ester content (247.49 mg/L) was increased by 5 times, the total higher alcohol content (420.09 mg/L) was decreased by 15.9%, the bitter amino acid content was decreased by 33.1%, and the sensory score (75 points) was increased by 17%.

In order to optimize the phosphorus removal process by chemical method of Baijiu brewing wastewater treatment process, the effects of initial alkalinity, initial pH, and polyferric sulfate (PFS) on thephosphorus removal of Baijiu brewing wastewater were investigated by single factor test combined with response surface method. The phosphorus removal conditions were optimized, and their feasibility and operational effects were verified in actual wastewater treatment. The results showed that the optimized phosphorus removal process was as follows: initial alkalinity 27 mmol/L, initial pH 7.0, and PFS addition 0.1%. Under these optimal conditions, the highest phosphorus removal efficiency could reach 98.06%, and the initial alkalinity and initial pH were the key factors affecting the phosphorus removal efficiency of polyferric sulfate. In 2023, the phosphorus removal rate in the actual phosphorus removal process by chemical method of Baijiu brewing wastewater could be as high as 98.8%, and the effect was stable, so the optimal phosphorus removal process of Baijiu brewing wastewater had practical and certain reference value.

In order to clarify the structure-activity relationship between yeast growth, ethanol production and total sugar consumption in the fermentation process of cherry fruit wine, the cherry fruit wine was prepared with cherry fruit as raw material, and fruit wine yeast as fermentation strain. The total sugar content, alcohol content and yeast number of cherry fruit wine were measured every other day, and the fermentation kinetics models were established by nonlinear fitting with Logistic model, DoseResp model, SGompertz model and Boltzmann model. The changes of total phenols and total flavonoids contents and antioxidant activity in fermentation process were measured, and the correlation between them was analyzed. The results showed that the kinetic models of yeast growth and ethanol generation could be fitted by Boltzmann model, and the kinetic models of total sugar consumption could be fitted by DoseResp and Boltzmann model, the fitting correlation coefficients R² of the selected models were all greater than 0.99, which could describe the fermentation process of cherry fruit wine. The contents of total phenol and total flavonoids and scavenging rates of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals increased first and then decreased, and then tended to be stable in cherry fruit wine fermentation. Correlation analysis showed that the DPPH radicals scavenging rate was significantly correlated with total phenols and total flavonoids (P<0.01), and the hydroxyl radicals (·OH) was significantly correlated with total flavonoids (P<0.01).

In this study, a pomegranate grape wolfberry compound fruit wine was prepared using pomegranate as raw material, grape and wolfberry as auxiliary materials, the fermentation conditions were optimized by single factor and response surface tests, and the physicochemical index and antioxidant activity were analyzed. The results showed that the optimal fermentation process conditions for the pomegranate grape wolfberry compound fruit wine were initial soluble solids content 24.5 °Bx, initial pH 3.8, yeast inoculum 0.05%, and fermentation time 59 h. Under these optimized conditions, the alcohol content, sensory score, soluble solid contents, total phenols, total flavonoids, total anthocyanins of the fruit wine were 8%vol, 92.43, 12 °Bx, 12.58 mg gallic acid equivalent (GAE)/ml, 260.05 mg rutin equivalent (RE)/ml, and 50.10 mg/L, respectively. The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacities were 91.49% and 97.75%, respectively. Hydroxyl radical scavenging capacity and absorbance value were significantly increased (P<0.05), which were 43.08% and 2.28, respectively.

Using lotus leaf as raw material, a functional lotus leaf tea was prepared by fermentation with strong-flavor (Nongxiangxing) Daqu. Using the total flavonoids content, total phenols content and sensory score as evaluation indexes, the effect of Daqu inoculum, fermentation time and temperature, initial sugar content on the quality of the functional lotus tea were analyzed by single factor tests and the response surface method-principal component analysis. The results showed that the optimal fermentation conditions were Daqu inoculum 8%, fermentation time 30 h, temperature 27 ℃, and initial sugar content 9%. Under the optimal conditions, the functional lotus leaf tea had strong flavor and unique taste, and the total flavonoids, total phenols contents and sensory score in functional lotus leaf tea were 30.17 mg/g, 73.51 mg/g and 96.2 points, respectively. This study provided a theoretical basis for the application of lotus leaf.

A rose wine and a distilled spirit were prepared from "Gongniang No. 1" grape cultivated in Weifang area of Shandong province. Aroma components of wine samples were qualitatively and quantitatively analyzed by headspace solid phase microextraction combined with full two-dimensional gas-high-throughput high-resolution mass spectrometry (HS-SPME-GC×GC-HRMS). Aroma substance activity was evaluated by odor activity value (OAV) and aroma contribution was analyzed. The results showed that a total of 76 aroma components were detected in the rose wine and the distilled spirits, 58 in the rose wine and 45 in the distilled spirits. The aroma components mainly included esters, alcohols, fatty acids, volatile phenols, aldehydes and ketones. In "Gongniang No. 1" rose wine, there were 26 aroma components that exceeded the olfactory threshold, such as ethyl acetate, ethyl butyrate, ethyl caproate and β-damastone. In distilled spirits, there were 20 aroma components that exceed the olfactory threshold, such as methyl salicylate, ethyl acetate, ethyl butyrate and β-ionone. These aroma components gave "Gongniang No. 1" rose wine and distilled spirits aromas of floral and tropical fruits.

In order to improve the acidity and fermentation efficiency of alcohol vinegar, using the total acid content as the response value, the formula of nutrient salt for alcohol vinegar fermentation was optimized by single factor experiments combined with response surface method. The results showed that MgSO₄, CaCl₂, aspartate (Asp) and proline (Pro) were the main factors affecting the total acid content of alcohol vinegar. The optimal nutrient formula for alcohol vinegar fermentation was as follows: glucose 1.50 g/L, alanine (Ala) 0.15 g/L, Asp 0.44 g/L, Pro 0.18 g/L, ammonium citrate 0.15 g/L, CaCl₂ 0.09 g/L, MgSO₄ 0.09 g/L, pantothenic acid 0.12 g/L. Under these optimal conditions, the total acid content of alcohol vinegar was (53.85±0.22) g/L, which was increased by 12.19% compared with that before optimization.

In order to alleviate the problem of high glycemic index (GI) of Mantou (a Chinese traditional steamed bread), using wheat flour as main raw material, the low-GI highland barley Mantou was prepared by adding enzymatic hydrolyzed highland barley flour with high slow-digesting starch content. The processing technology was optimized by single factor and response surface tests, and the quality was analyzed. The results showed that the optimal processing conditions for low-GI highland barley Mantou were as follows: enzymatic hydrolyzed highland barley flour addition 20%, yeast addition 0.5%, salt addition 0.3%, and fermentation time 48 min. Under these optimization conditions, the GI value of low-GI highland barley Mantou was 53.84, the L*, a* and b* values were 62.92, 15.42 and 18.02, respectively. The sensory score was 88.80 points, the specific volume was 2.34 ml/g, the moisture was 41%, the pH was 5.9, the coliform was 18 MPN/100 g, and the mold, Salmonella and Staphylococcus aureus were no detected, all of which met the relevant requirements of the national standard GB/T 21118—2007 "Wheat Flour Steamed Bread".

In this experiment, the apple Jiaosu was fermented with Cyberlindnera fabianii, Saccharomyces cerevisiae, Lactiplantibacillus pentosus, and Leuconostoc mesenteroides as fermentation strains. The effects of different strain combination fermentation on soluble solid, pH, total acid, reducing power, superoxide dismutase (SOD) activity and sensory score of apple Jiaosu were studied, and the process for yeast fermentation stage and lactic acid bacteria fermentation stage of apple Jiaosu were optimized by single factor test and response surface method. The results showed that the optimal process conditions of yeast fermentation stage of apple Jiaosu with multi-strain fermentation were as follows: C. fabianii ∶ S. cerevisiae 1∶0.20, inoculum 3.3%, fermentation temperature 23 ℃ and initial pH 4.70. The optimal process conditions of lactic acid bacteria fermentation stage were as follows: L. pentosus ∶ L. mesenteroides 1∶1, inoculum 5.2%, fermentation temperature 33 ℃ and initial pH 5.1. Under the optimized conditions, the sensory scores, SOD activity, total acid content, reducing power, soluble solid content, and pH of apple Jiaosu fermented by multiple strains were 9.82, 55.83 U/ml, 4.96 g/L, 6.83, 3.14 °Bx, and 2.96, respectively. This study provided a theoretical basis for the industrial production of apple Jiaosu products.

In order to explore the feasibility of brewer's spent yeast (BSY) extract as whitening factor of skincare cosmetics. BSY extract was extracted by ethanol solution, and using extraction ratio as evaluation index, the extraction conditions were optimized by single factor tests and response surface tests. The four extracts of different polarity were obtained from BSY extract by ethanol, petroleum ether, ethyl acetate and n-butanol, respectively. Using anti-ultraviolet, anti-oxidation and tyrosinase inhibition activities as evaluation indexes, the effect of four different polar extracts on whitening effect was investigated. The results showed that under the conditions of solid-liquid ratio 1∶28 (g∶ml), ethanol volume fraction 79%, extraction temperature and time were 57 ℃ and 1.5 h, the actual extraction yield of BSY was the highest of 38.1%. Different polarities solvents extracts had absorption effects on ultraviolet radiation, and the UV absorption rate of petroleum ether extract was the highest (>87%). The ABTS free radical scavenging rate was the highest in ethanol extract (96.49%). The free radical scavenging rate of DPPH was the highest in ethyl acetate extract (93.49%). Extracts from different polar solvents exhibited tyrosinase inhibition, with petroleum ether extract showed the highest inhibition at 33.29%. The results of this study could provide guidance for the application of BSY extract in skincare cosmetics, and could be used in the development of whitening skincare products.

A analysis method for simultaneous determination of 12 pyrazine compounds in sauce-flavor (Jiangxiangxing) Baijiu samples of different aging years by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established. The results showed that 12 pyrazine compounds had a good linearity in the range of 50-1 000 μg/L (R²>0.99). The limits of detection were 0.051-6.00 μg/L, and the limits of quantitation were 0.18-21.42 μg/L. The relative standard deviation (RSD) of intra-day precision tests results was 0.67%-2.72%. At different mass concentrations of 0.1, 0.2 and 0.5 μg/ml, the standard recovery rates were 80.6%-108.7%. The contents of the 12 pyrazine compounds showed an increasing trend with the increase of the aging year of sauce-flavor Baijiu samples, and reached the highest value in the 15-year-old sauce-flavor Baijiu samples. Through multivariate statistical analysis, the characteristic differential compounds of sauce-flavor Baijiu samples of different aging years were found, which were 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and 2,3-dimethylpyrazine, respectively. These characteristic difference compounds might be the main difference index components, which could be used to distinguish sauce-flavor Baijiu of different aging years. The method had the advantages of simple pretreatment, short analysis time and high stability, and provided relevant technical basis for the detection of pyrazine compounds in sauce-flavor Baijiu samples.

In order to realize the rapid detection of sorghum varieties, a sorghum variety detection method based on spectral reconstruction technology combined with machine learning classification model was established. Firstly, the soft threshold (ST) function and squeeze-and-excitation (SE) module were embedded in the deep structure of the multi-stage spectral-wise transformer (MST++), and the channel-wise (CW)-MST++ was constructed. Using MST++, hierarchical regression network (HRNet) and CNN-based hyperspectral recovery from RGB images (HSCNN+) as controls, the performance of rebuild model was compared using mean relative absolute error (MRAE) and root mean square error (RMSE). Secondly, the Support Vector Machine (SVM) model was established by hyperspectral data of four reconstructed networks, and the performance of the detection model was evaluated by average accuracy (ACC), average recall rate (Recall) and F₁ scores. The results showed that compared with MST++, HRNet and HSCNN+ networks, the hyperspectral image reconstructed by CW-MST++ had the smallest error (MRAE=0.017 5, RMSE=0.007 6 in validation set), low number of network parameters and floating point operations (Params was 1.77M, Flops was 20.80 G), and the SVM model established by the reconstructed hyperspectral data had the optimal prediction effect (ACC=94.52%, Recall=94.24%, F₁ scores=94.14 in the testing set). Compared with the original hyperspectral data, the differences in ACC, Recall and F₁ scores of hyperspectral data reconstructed by CW-MST++ were only 2.06%, 2.54% and 2.52%, respectively, which realized the rapid and accurate detection of sorghum.

A method for simultaneous determination of 6 organophosphoric flame retardants in aquatic products was developed by gas chromatogeny- tandem mass spectrometry (GC-MS/MS) with dispersive solid phase extraction (DSPE) as purification method. The samples were extracted with 0.5% formic acid-acetonitrile solution, after salting out and centrifugation, the supernatant was purified with 4 kinds of solid phase extractants: primary secondary amine (PSA), C18, graphitized carbon black (GCB) and silica gel. After nitrogen (N₂) concentration, it was separated by DB-5ms quartz capillary- column chromatography (30 m×0.25 mm×0.25 μm), and quantified by isotope internal standard. The results showed that the 6 organophosphoric flame retardants had good linear relationship in the range of 1.0-50 μg/L (R²>0.999). The average recovery rates of 6 organophosphoric flame retardants were 79.8%-97.4%, the relative standard deviation (RSD) of precision test results was 2.66%-7.98% under the standard addition 2.0 μg/kg, 4.0 μg/kg and 10.0 μg/kg. The limits of detection (LOD) was 0.6 μg/kg, and the limits of quantification (LOQ) was 2.0 μg/kg. The method had the advantages of simple operation, high sensitivity, good accuracy and precision, and could satisfy the determination requirements of 6 kinds of organophosphate ester flame retardants in aquatic products.

Based on bibliometrics and VOSviewer 1.6.20 software, metrological statistics and visual analysis of 141 Chinese and 1 337 English documents on radiation sterilization in the field of food science in China Knowledge Network (CNKI) and Web of Science (WOS) databases from 1990-2023 were carried out, and the status of irradiation sterilization patent applications and the development status of enterprises were analyzed by means of the patent search tool SooPAT and commercial search platform Tianyecha. The results showed that the number of published articles in the field of radiation sterilization had been increasing year by year since 2000, and the United States, China, and the United Kingdom were the main issuing countries. The Journal of Nuclear Agricultural Sciences and Journal of Nuclear Agriculture and Applied and Environmental Microbiology had more published articles, and the National Natural Science Foundation of China was the most supportive fund project. The Chinese core authors ZHU J T, FENG M and LIU C Q were closely connected with each other, and the author with the most publications in WOS database was THAYER D W. The co-occurrence analysis of keywords found that irradiation dosage and the application of radiation sterilization were the research hotspots. The number of applications and invention patents in the field of radiation sterilisation were 1 997 and 1 367 respectively. At present, there are 23 radiation sterilisation related companies existing in China.

Consumption diversification plays an important driving role in alcohol brand innovation, especially the young consumer groups show strong differences in the demand for alcohol products, which urges traditional alcohol enterprises to try to innovate niche alcohol brand products and attract small and medium-sized enterprises to invest in such brands. However, market issues such as whether young consumer groups will favor niche alcohol brands and they are willing to buy niche alcohol brand products still remain to be further studied. In this study, the purchasing intention and influencing factors of niche alcohol brand products of young consumer groups were empirically-studied by using questionnaire survey method and intelligent questionnaire distribution using Credamo platform. The results showed that young consumer groups paid high attention to niche alcohol brands, and the factors that significantly affect young consumer groups to buy niche alcohol brand products included consumer gender, monthly disposable income, purchase experience, product taste, product personalization degree, advertising attention, brand trust degree and so forth (P<0.05). Therefore, the marketing of niche alcohol brand products should focus on the needs of young consumer groups, enhance the awareness of alcohol brands, improve product consumption experience, optimize product distribution channels, and establish enterprise green marketing concepts, so as to increase the sales of niche alcohol brand products and create new business growth points for enterprises.

Under the background of cultural and creative industries, Sichuan Baijiu brands can enhance market competitiveness and cultural influence through visualization design strategies, so as to promote the inheritance and development of Sichuan Baijiu culture. The development process and cultural characteristics of Sichuan Baijiu brands was summarized, the historical inheritance, unique brewing process and flavor characteristics of Sichuan Baijiu was introduced, which embodied the combination of culture and social interaction, contained the emotion and enthusiasm of Sichuan people. The Sichuan Baijiu brand was designed through cultural inheritance and innovation, story presentation, diversified product extension and user experience consideration strategy, and the visualization design was carried out combined with the drinking utensils, logo, packaging, advertisement, souvenir and space.

Aiming at the problem of Baijiu culture promoting the development of Baijiu and tourism integration, in this paper, the relationship between Baijiu culture and Baijiu and tourism integration was deeply analyzed through the research method combining theories and cases, and the mechanism of Baijiu culture promoting the development of Baijiu and tourism integration was explained, including the cultivation of new formats, construction of new atmosphere and increase of new tourists for the development of Baijiu and tourism integration by Baijiu culture. Furthermore, according to three-level theoretical model of Chinese Baijiu cultural connotation and the relationship of effect of Baijiu culture on the development of Baijiu and tourism integration, a theoretical model of Baijiu culture promoting the development of Baijiu and tourism integration was constructed. On this basis, the realization path of Baijiu culture promoting the development of Baijiu and tourism integration was put forward around the new business forms, new atmosphere and new source of customers. The research results expanded the theoretical research on the development of Baijiu and tourism integration, and could provide theoretical support and practical direction for the integration development of Baijiu industry and tourism industry.