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Non‐Saccharomyces are very important for the flavor and quality of fermented wine. The fermentation kinetics, the flavor characteristic, and sensory evaluation of rice wine fermented with Nakazawaea ishiwadae (SITCY001), different genotypes of Wickerhamomyces anomalus (SITCY125 and SITCY601), and Candida glabrata (SITCY597) were analyzed in this study. Results showed that the curves of reducing sugar consumption were well fitted by Logistic, Boltzmann, and DoseResp models. Compared with other three strains, SITCY125 had higher alcohol contents and lower ratio of ester‐to‐alcohol, indicating stronger alcoholic and mellow aroma. Moreover, rice wine fermented with SITCY125 had higher sensory score in texture, fruit‐aroma, flower‐aroma, and sweetness, while having lower bitterness score. These results indicated that among the four strains, SITCY125 was the best choice to improve the flavor and quality of rice wine, which made the aroma characteristic more distinct and would have potential industrial application prospects in rice wine brewing. Practical applications: With more and more people high demand for rice wine flavor, yeasts are widely used to improve the aroma and quality of fermented rice wine. This study would be helpful in promoting the potential industrial application of non‐Saccharomyces yeasts in rice wine brewing. [ABSTRACT FROM AUTHOR]

The major flavor component of shrimp and prawn, 2,5-dimethylpyrazine, was embedded into hydroxypropyl-β-cyclodextrin (HP-β-CD) to form nanocapsules using an inclusion method. Response surface methodology was used to optimize the processing variables. The inclusion was characterized, and its behavior and the interactions between 2,5-dimethylpyrazine and HP-β-CD were determined through dynamic light scattering, scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FT-IR) and thermal gravity analysis (TGA). The optimum inclusion conditions are as follows: a 2.25:1 ratio of external to internal capsule, a 2.39% solid content and a 4.48:1 ratio of emulsifier to flavor. Formation of the inclusion complex composed of 2,5-dimethylpyrazine and HP-β-CD was demonstrated using SEM and TEM. FT-IR spectroscopy showed that 2,5-dimethylpyrazine was encapsulated into the HP-β-CD nanocapsules. TGA illustrated that the flavor-loading ratio of the nanocapsules reached 27.76%. These data demonstrate that the flavor nanocapsules exhibit good potential for 2,5-dimethylpyrazine application in food industries. Practical Applications Shrimp and crab are very popular seafoods in China and many other countries. However, 2,5-dimethylpyrazine, the major flavor component in seafoods, is unstable in normal condition. Therefore, the preservation of 2,5-dimethylpyrazine is necessary for its application in food industries. In this study, 2,5-dimethylpyrazine was successfully embedded into hydroxypropyl-β-cyclodextrin. The response surface methodology was employed to optimize the effects of the processing variables. And the nanocapsules expressed good characters. [ABSTRACT FROM AUTHOR]

Objectives. The adjuvant activity of Epimedium polysaccharide-propolis flavone liposome (EPL) was investigated in vitro and in vivo. Methods. In vitro, the effects of EPL at different concentrations on splenic lymphocytes proliferation and mRNA expression of IFN-γ and IL-6 were determined. In vivo, the adjuvant activities of EPL, EP, and mineral oil were compared in BALB/c mice through vaccination with inactivated porcine circovirus type 2 (PCV2) vaccine. Results. In vitro, EPL promoted lymphocytes proliferation and increased the mRNA expression of IFN-γ and IL-6, and the effect was significantly better than EP at all concentrations. In vivo, EPL significantly promoted the lymphocytes proliferation and the secretion of cytokines and improved the killing activity of NK cells, PCV2-specific antibody titers, and the proportion of T-cell subgroups. The effects of EPL were significantly better than EP and oil adjuvant at most time points. Conclusion. EPL could significantly improve both PCV2-specific cellular and humoral immune responses, and its medium dose had the best efficacy. Therefore, EPL would be exploited in an effective immune adjuvant for inactivated PCV2 vaccine. [ABSTRACT FROM AUTHOR]

Objectives. The present study was conducted to evaluate the activity of nanometer propolis flavone (NPF) on inhibiting porcine parvovirus (PPV) in vitro and in vivo. Methods. In vitro, the effect of NPF on cellular infectivity of PPV was carried out before and after adding drug and simultaneous adding and PPV after being mixed. In vivo, the anti-PPV effect of NPF in guinea pigs was performed. Results. The results showed that NPF could significantly inhibit PPV infecting porcine kidney- (PK-) 15 cells compared with propolis flavone (PF), and the activity of NPF was the best in preadding drug pattern. NPF at high and medium doses was able to observably restrain PPV copying in lung, gonad, blood, and spleen, decrease the impact of PPV on weight of guinea pigs, and improve hemagglutination inhibition (HI) of PPV in serum. In addition, it could also increase the contents of IL-2 and IL-6 in serum after PPV challenge. Conclusion. These results indicated that NPF could significantly improve the anti-PPV activity of PF, and its high concentration possessed the best efficacy. Therefore, NPF would be expected to be exploited into a new-style antiviral drug. [ABSTRACT FROM AUTHOR]