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Supercapacitors are widely considered as advanced energy storage devices with vast development prospects due to their excellent properties, including high specific energy and good cyclic stability. Recently, the development of novel and high-performance supercapacitors has attracted extensive attention. As one of the key components, the electrode material has a significant impact on the electrochemical performance of supercapacitors. Engineering biochar not only has natural advantages such as renewability, cost-effectiveness, and environmental-friendliness but also possesses well-developed properties, including pore structure, functional group, and cyclic stability. Therefore, numerous investigations have been conducted to develop high-performance engineered biochar-based supercapacitors. This review provides an overview of emerging synthesis routes for engineered biochar-based electrode materials and discusses recent advances in various synthesis approaches, offering deeper and more comprehensive information on engineered biochar-based supercapacitors. Machine learning (ML)-based predictions and inverse designs have contributed to the innovation of engineered biochar-based electrode materials for high-performance applications, clarifying the inherent mechanisms and complex relationships between the properties of engineering biochar and the electrochemical performance of supercapacitors. Finally, detailed assessments from perspectives of environmental benefits and economic feasibilities are proposed as science-based guidelines for industries and policymakers. The main existing challenges and solutions of engineered biochar-based energy storage systems are discussed, aiming to accelerate commercial applications of engineered biochar-based supercapacitors.

By high-throughput sequence methods, the research explored the diversity and succession of the bacterial communities in fermented grains of Shanxi aged vinegar. The results showed that during the acetic acid fermentation of Shanxi aged vinegar, mainly 7 phyla were at the phylum level, including Firmicutes, Proteobacteria, Actinobacteria, and Bacteroidetes, among which the relative abundance of Firmicutes showed an increasing trend during the fermentation, and finally even reached over 98%, dominating the entire fermentation stage. At the genus level, the main bacteria participating in the acetic acid fermentation stage of Shanxi aged vinegar included Lactobacillus (57.4%~66.4%), Acetobacter (3.8%~27.3%), Streptococcus (0.3%~3.0%), Weissella (0.2%~1.8%), Bacillus (0.1%~1.2%), Pseudomonas (0%~1.8%), etc, among which Lactobacillus and Acetobacter bacteria dominated, with a relative abundance of around 90% in the first 5 days of fermentation. Meanwhile, Pseudomonas was not detected in the vinegar Pei samples during the early stage of the acetic acid fermentation, but appeared in the samples on the 5th day and reached its peak (1.1%~3.4%) on the 7th day. Besides, "mash inoculation" adopted during the acetic acid fermentation of Shanxi aged vinegar, the bacterial community structure as well as changes in different fermentation batches were basically the same, and the shared microbial species accounted for more than 70% of the total, indicating the stability of the solid-state fermentation process of Shanxi aged vinegar.

With the aim of improving the processing added value of soybean isolate protein, the single factor and response surface testing method were used to optimize the enzymatic conditions of soybean isolate protein using hydrolysis degree and protein recovery as evaluation indexes. The enzymatic digest of soybean isolate protein fermented by Corynebacterium glutamicum was used to prepare the seasoning, which was evaluated by glutamic acid content and sensory evaluation. The results showed that the optimal enzyme digestion conditions were 2.0 g/100 g of enzyme, pH7.0, 15 g/100 mL of substrate, 54.0 ℃, and 13.0 h. The hydrolysis degree (37.1%) and protein recovery (70.3%) of the optimized enzyme solution were 1.7 times and 0.8 times higher, respectively, than those before the optimization. In the shake flask fermentation conditions, the glutamic acid content of the enzymatic digest fermentation (32.1 g/L) was increased by 32.1% compared to that before optimization. Under the batch replenishment condition of 20 L tank, the glutamic acid yield was (83.6 g/L) 10.0% higher than before optimization. The results of sensory evaluation of the seasonings prepared by fermentation with batch replenishment showed that the freshness of the fermented seasonings was significantly improved (P

In order to compare the composition and antioxidant properties of sea cucumber peptides prepared by different methods, sea cucumber peptides were prepared by endogenous enzyme (sea cucumber autolysis) and compared with those prepared by exogenous enzyme (neutral protease, alkaline protease and trypsin). The results showed that the degree of hydrolysis of sea cucumber crude peptide prepared by autolysis method was autolysis 8 h method>autolysis 4 h method>autolysis 2 h method, and the degree of hydrolysis of sea cucumber crude peptide prepared by exogenous enzyme was trypsin method>alkaline protease method>neutral protease method. More than 94% of sea cucumber peptides produced by autolysis for 2, 4 and 8 h were less than 314 Da. The molecular weight of sea cucumber peptides prepared by enzymatic hydrolysis was mainly distributed in 1~8.5 kDa； With the increase of autolysis time, the types of amino acids of sea cucumber peptides prepared by autolysis gradually increased, and the content of flavor amino acids was higher at 8 h. The sea cucumber peptides prepared by autolysis for 2, 4 and 8 h had better hydroxyl radical scavenging ability, DPPH radical scavenging ability and Fe3+ reducing ability than those prepared by enzymatic hydrolysis. At the concentration of 10 mg/mL, the hydroxyl radical scavenging rate of autolysis for 8 h was 93.4%, DPPH radical scavenging rate was 85.8% and Fe3+ reducing force was 0.740. In conclusion, sea cucumber peptides prepared by autolysis method had their own unique advantages. This study can provide theoretical support for the preparation of sea cucumber peptides.

Relying on the advantages of simple and fast applications,easy deployment of applications,and on-demand scaling of running applications,cloud native technology has been rapidly promoted.However,with the application of cloud native,the system architecture has become more complex and the scale of resources has become larger,and there is an urgent need for more intelligent operation and maintenance.Using intelligent operation and maintenance can better assist cloud-native application development,reduce operation and maintenance costs,and improve service quality.The application scenarios,key points,classic practices and existing problems of intelligent operation and maintenance were analyzed,and a cloud-native intelligent operation and maintenance architecture were proposed,and the main principles of the three scenarios:the trend prediction,data anomaly detection and fault location diagnosing in the core service algorithm platform were introduced in detail,and finally the future of intelligent operation and maintenance were looked forward.