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Copyright of Mycosystema is the property of Mycosystema Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Textile Leader is the property of China Textile Information Center and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To explore the effect of yeast-Agastache rugosus complex solution on the deodorization of tilapia, the deodorization process was optimized by single factor and response surface experiments. Gas chromatography ion mobility spectroscopy (GC-IMS) was used to identify the volatile components of tilapia meat before and after deodorization, and partial least squares discriminant analysis (OPLS-DA) was used to distinguish and analyze the differences. Results showed that when the conditions of a mass concentration of 2.1 g/100 mL, the ratio of solid to liquid was 1:3.09 (g:mL), and the deodorization time of 32 minutes, the fishy degree was the lowest and the sensory score was the highest. A total of 22 volatile compounds, mainly aldehydes and alcohols, were detected by GC-IMS. After deodorization, the relative content of aldehydes decreased from 50.64% to 40.82%, and that of alcohols decreased from 34.00% to 27.77% . According to the odor threshold value, the substances with relative odor activity value (ROAV) was greater than 1 were 1-octen-3-ol, 1-hexanol, heptanal, nonanal, octyl aldehede, ethyl acetate, and acetic acid hexyl ester. Five key fishy substances (VIP > 1) were screened by partial least squares discriminant analysis and variable importance in projection (VIP). They were octyl aldehede, nonanal, heptanal, 1-octen-3- ol, and 1-hexanol. The interaction of these substances had an important impact on the fishy smell of tilapia. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sea cucumber has many physiological functions, such as anti-tumor, anti-coagulation, anti-oxidation and immunity regulation. It has high edible and medicinal value, and has received much attention in nutrition and health care. There are few researches on the exploitation and utilization of sea cucumber viscera at home and abroad, and a lack of knowledge about the active components of sea cucumber viscera. The viscera of sea cucumber is often discarded as a by-product of processing and can not be fully utilized. At present, the utilization of sea cucumber viscera mainly focuses on the identification of active components and the removal of fishy products, and the research on the development of products is less. Based on the nutrients and active components of sea cucumber viscera, this paper expounds the processing and utilization of sea cucumber intestines, eggs, sperms, gonads and viscera, the establishment of removing fishy smell methods and the potential development direction of products from three aspects of papers, authorized patents and health food. In general, at present, there are generally shortcomings such as inconsistent processing methods of active components of sea cucumber offal and unclear practical ingredients of health food. With the development of processing technology, the comprehensive utilization of sea cucumber viscera by enzymatic hydrolysis and extraction will become an important direction.

With the growing demand for a natural deodorizer, ginger, garlic and coriander extracts were proposed to remove the fishy smell of tilapia fillets. The effects of different concentrations of ginger, garlic and coriander extracts on the fishy smell value, fat oxidation and total bacterial count of tilapia fillet were studied by single factor experiments. Then the proportion of the three extracts was optimized by response surface test. The results showed that ginger, garlic and coriander extracts at concentrations of 6~8 g/L could effectively reduce the fishy smell value of fresh tilapia fillets and inhibit the production of fishy smell during cold storage. All of the three extracts could significantly inhibit the increase of thiobarbital acid value at concentrations of 8 g/L and the garlic extract had better inhibition effect. Ginger, garlic and coriander extracts could effectively reduce the total bacterial count of tilapia fillets during cold storage at concentrations of 8, 8, 10 g/L respectively. The antibacterial effect of garlic extract was better than the other extracts. The optimum compound concentrations of the three extracts to remove the fishy smell were as follow: 8.9 g/L of ginger extract, 7.5 g/L of garlic extract and 5.8 g/L of coriander extract. The fishy smell value of fresh tilapia fillet was 0.42 in this optimum formula. The compound combination of ginger, garlic and coriander extracts had a better effect on removing fishy smell of tilapia fillet.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Petroleum Refinery Engineering is the property of Petroleum Refinery Engineering Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Harbin University of Science & Technology is the property of Journal of Harbin University of Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Wool Textile Journal is the property of National Wool Textile Science & Technology Information Center and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Pulp & Paper is the property of China Pulp & Paper Magazines Publisher and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Purpose: To determine the best deodorization process by comparing the deodorization effects of different treatment methods on tilapia meat. Methods: The sensory evaluation method of sorting was adopted, combined with the electronic nose and gas chromatography ion mobility spectroscopy (GC-IMS) data to select the best tilapia deodorization method. Results: The sensory analysis of tilapia meat treated with cooking wine compound method had the best sensory effect. Electronic nose analysis masking method, cooking wine compound method, and embedding method had significant changes in methyl and inorganic sulfide compounds in fish meat after deodorizing treatment. GC-IMS analysis identified 42 kinds of volatile compounds. Fish meat processed by the tomato compound method, fermentation method, masking method, and cooking wine compound method all formed their characteristic flavor regions on the fingerprint. The fish meat of the embedding method and the blank group had similar fingerprints. In the samples treated by tomato compound method and fermentation method, the relative contents of aldehydes that cause fishy smell, ketones and alcohols that enhance fishy smell were relatively high. The content of low molecular carbon chain aldehydes in tilapia meat after deodorization by masking method and cooking and wine complex method was the least, and the deodorization effect was the best. The results showed that in the tilapia meat treated with cooking wine, white vinegar and ginger juice, the relative content of aldehydes in the sample was reduced due to the introduction of flavor substances by ginger juice and cooking wine and the absorption of white vinegar to reduce fishy substances, and the best deodorizing effect. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To investigate the changes of flavor compounds of chicken liver by different deodorization methods, the volatile flavor compounds of raw and cooked chicken liver samples were analyzed by sensory evaluation, electronic nose and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that deodorization methods of ginger juice/alcohol immersion, β-cyclodextrin embedding and yeast fermentation could significantly reduce the odor value (P

Copyright of China Forest Products Industry is the property of China Forest Products Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To analyze and remove fishy substances in Sargassum fusiforme, this study used natural plants such as Japanese honeysuckle, lemon, matcha, and grape seed peel as deodorizers for headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis. In addition, comparison of the NIST14 mass spectrometry database, retention index analysis, and gas chromatography-olfactometry (GC-O) were performed to determine the best deodorant and deodorization process. The results revealed 24 volatile flavor substances from S. fusiforme, of which aldehydes, ketones, and alcohols were the primary sources of fishy flavor. Among the four natural plant deodorizers, Japanese honeysuckle had the best deodorization effect, and 19 volatile flavor components were detected. Japanese honeysuckle significantly decreased the primary fishy substances such as aldehydes, ketones, and alcohols in S. fusiforme and also increased floral flavors. The best conditions for deodorization processing were addition of 4% Japanese honeysuckle and heating at 55 ° for 60 min. This study provides a theoretical basis for the development and utilization of S. fusiforme. [ABSTRACT FROM AUTHOR]

In order to ameliorate the fishy aftertaste and value addition of Pangasius bocourti fillets, this article used Perilla frutescens water extract for deodorization. The fishy aftertaste and color difference were used as indicators, combined with electronic nose auxiliary analysis to conduct single-factor experiments. Afterwards, the deodorization process parameters were optimized by orthogonal experiments. GC-MS was used to distinguish the differences in volatile compounds before and after deodorization of Pangasius bocourti fillets. After analyzing the experimental results, it was found that with the help of the electronic nose, the best process conditions for deodorization of Pangasius bocourti fillets were: The concentration of Perilla frutescens aqueous extract was 3%, the deodorization time was 60 min, and the deodorization temperature was 20 ℃. Under this condition, the fish fillets had no obvious fishy aftertaste, and the flesh was white and had a light Perilla frutescens fragrance. After soaking in Perilla frutescens water extract, the main fishy aftertaste substances such as hexanal, nonanal and 1-octen-3-ol in the fish meat were greatly reduced. It could be seen that the Perilla frutescens water extract could effectively reduce the fishy aftertaste of Pangasius bocourti and ameliorate the flavor characteristics of fish fillets. This article would deliver a theoretical foundation for subsequent development and industrial production of Pangasius bocourti in the future.

Copyright of Journal of Agro-Environment Science is the property of Journal of Agro-Environment Science Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

: Multi-floor pig building has been widely used to save the land use of farms in large-scale production in recent years. Fresh air filters and exhaust deodorization walls can be often added to reduce the odor emission for a better biosafety level. This study aims to evaluate the air quality in the environment of the barn in the multi-floor pig building equipped with a fresh air filter and exhaust deodorization wall in summer. The experiment was performed on a multi-floor pig building in the suburbs of Beijing, China. The ground (1st floor), middle (3rd floor), and top (5th floor) floors were selected as the experimental objects, each of which Unit 3 was as the experimental barns. All barns were equipped with a fresh air filter and an exhaust deodorization wall. The cleanliness levels of the fresh air filter device were clean, poorly clean, and relatively clean on the ground, middle, and top floor, respectively. A continuous measurement was made on the static pressure difference at the fan, temperature, relative humidity, and carbon dioxide concentration of the barn on different floors. At the same time, the temperature and humidity index (THI) and the maximum temperature difference were calculated to compare the temperature distribution and environmental comfort of the barn on different floors. The results showed as follows. The static pressure differences at the fan on the ground, middle and top floors were 69.7, 110.1, and 98.7 Pa, respectively. Moreover, the ventilation volumes of a single fan on the ground, middle, and top floors were 49 580, 34 219, and 38 935 m³/h, respectively. Since six fans were turned on both the middle and top floor, the real ventilation volume and fan energy efficiency ratio of the barn were significantly lower than those on the ground floor, where five fans were turned on (P<0.05). The numbers of gilts on the barn for the ground, middle, and top floor were 420, 570, and 550, respectively, while, the corresponding real ventilation rates were calculated to be 590, 360, and 425 m³/h, respectively. The environmental parameters on the ground floor, such as the temperature (24.2 ℃), and the maximum temperature difference at the same time (0.4±0.1) ℃, were significantly lower than those of other floors (P<0.05). The maximum temperature difference at the same time on the middle floor (1.1±0.4) ℃ was significantly higher than those on other floors. The maximum temperature difference at the same time on the top floor (0.6±0.2) ℃ was significantly lower than on the middle floor, however, the ambient temperature at the front and rear was significantly higher than those on other floors. The Equivalent Temperature Index for Sows (ETIS) of the ground floor (28.9) was significantly lower than those of other floors. In conclusion, the poor cleanliness of the fresh air filter device contributed to an increase in the static pressure difference at the fan, which in turn caused the real ventilation volume of the pig barn and the energy efficiency ratio of the fan to decrease. The ground floor presented the best cooling effect and thermal environment uniformity in summer, particularly with the decrease of the ventilation, where the ETIS gradually increased for the barn. The finding can also provide a theoretical basis to improve the ventilation efficiency and the breeding environment of multi-floor pig buildings in summer. [ABSTRACT FROM AUTHOR]

The odor and microbial aerosol gas produced in the pretreatment area, biochemical treatment area and sludge treatment area of the municipal wastewater treatment plant were treated by high-efficiency atomizing spray technology, integrated high-efficiency deodorization technology, high-efficiency atomizing spray technology and integrated high-efficiency deodorization technology. The results showed that odor and microbial aerosol gas in different functional areas of the municipal wastewater treatment plant were effectively removed. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The honeycomb microporous structure photocatalyst polyester fiber and cotton fiber were used to fabricate blended yarn and blended fabric, and the mechanical properties and deodorization rate of the yarn and fabric were tested. The results show that the mechanical properties of the yarn and the blended fabric decrease with the honeycomb microporous structure photocatalyst polyester fiber, but both of them can satisfy the wearability of the garment well. With the increase of photocatalyst polyester fiber of honeycomb microporous structure, daylight irradiation time and float yarn on fabric, the deodorization rate of blended fabric gradually increases. When the content of photocatalyst polyester fiber of honeycomb microporous structure exceeds 80% and the time exceeds 36 h, the deodorization performance of the fabric tends to be flat. The influence of float yarn on the deodorization rate of fabrics decreased when the daylight irradiation time exceeded 36 h. It is considered that it is feasible to develop the blended deodorizing fabric of honeycomb microporous structure photocatalyst polyester fiber and cotton fiber. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

【Objective】The present paper aimed to to isolate and screen high efficiency promoting decay microorganisms from earthworm cast. 【Method】NH3 and Na2S were added to beef extract peptone medium, Gao’s No. 1 medium and Martin’s medium respectively. Bacteria, fungi and actinomycetes in earthworm cast were cultured by gradient dilution method, and ammonia-tolerant and sulfur-tolerant microbial banks were established. On the basis of primary screening and re-screening, five to six kinds of microorganisms with prominent maturity indexes, such as temperature, germination index（GI） were selected to prepare liquid bacterial and mixed bacterial liquid of the same concentration, mixed with fresh goat manure with different concentrations, respectively. The indexes of temperature, pH value, color, porosity, odor, mycelium growth and GI were observed regularly, and the data were analyzed statistically using bottled composting fermentation method in this study. 【Result】The results showed that 5 strains of microbes with significant promoting effect on goat manure were isolated and screened. On the 18 th to 24 th days of decomposition fermentation, the temperature of each bottle was 2-5 ℃ higher than that of blank control, and on the 34 th to 36 th days of decomposition, the temperature of each bottle was higher than that of blank control（1.5-6.0 ℃）（P < 0.05）. The effect of mixed bacteria solution on promoting the fermentation of goat manure was better than that of single microbial liquid.Added mixed bacterial liquid in fresh goat manure, the decomposition temperature of goat manure increased rapidly, which shortened the decomposition time than that of blank control and negative control respectively.Seven strains of microorganisms were obtained, including 4 bacteria and 3 fungi. Compared with the control, the average removal rates of NH3 in three days were 77 %, 86 %, 90 %, 89 %, 85 %, 83 % and 79 %, respectively. Five strains of microorganisms were obtained, of which three were bacteria and two were fungi. The removal rates of H2S were 78 %, 63 %, 77 %, 71 % and 68 %, respectively. Six strains of microorganisms were both ammonia and sulfur removal, and the removal rates of both strains were above 60 %.【Conclusion】10 efficient microorganisms were isolated and screened from earthworm cast with goat manure as substrate. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The development of antibacterial agents for textiles in the world was summarized, the antibacterial mechanism,advantages and disadvantage of inorganic, organic and natural antibacterial agents were emphatically described. Taking a variety of commercial antibacterial fibers as examples, the use and finishing methods of different antibacterial finishing agents were discussed. Among the usual antibacterial agents, the metal antibacterial agents represented by silver with broad-spectrum antibacterial activity, high safety, and is not easy to develop drug-resistance, but it has weak antifungal and easy discoloration. Photocatalytic antibacterial agents represented by TiO2 have the functions of deodorization and antifouling in addition to antibacterial, but the antibacterial activity is light-dependence. Organic antibacterial agents possessed various kinds, extensive application, and the potent antibacterial performance, but its toxicity is larger, heat resistance is poor and easy to make bacteria resistance. Natural antibacterial agents have high safety and environmental protection, but there are some limitations such as low antibacterial activity, insufficient durability and complex extraction process. At last, the requirements and development of antibacterial agents and finishing process are prospected, it is pointed out that broad-spectrum, long durability, non-toxic antibacterial agents without drug resistance, and green antibacterial finishing process being the trend for the ideal antibacterial agents. [ABSTRACT FROM AUTHOR]