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The brewing of solid vinegar is traditionally carried out in an open solid-state fermentation system, which is susceptible to environmental factors, leading to unstable flavor quality, low degree of mechanization and low labor productivity. Compared with the traditional open solid-state fermentation system, the closed solid-state fermentation system is not disturbed by external environmental factors, and allows mechanized and automated vinegar brewing, which is beneficial for stabilizing product quality, improving labor productivity, and promoting the modernization of the vinegar industry. In recent years, the closed solid-state fermentation system has been widely used in the field of vinegar brewing, which has brought significant improvement to the production efficiency of solid-state fermented vinegar. This article introduces the structure, characteristics, and regulatory measures of common closed solid-state fermentation systems. Besides, the factors affecting the fermentation performance of the closed solid-state fermentation system are summarized, the application of the closed solid-state fermentation system in vinegar brewing is briefly discussed, and an outlook on future trends in the development of an automatic and intelligent closed solid-state fermentation system is given. We hope that this review can provide a reference for the development of a new closed solid-state vinegar system in the future.

Vinegar is traditionally produced by fermentation with a mixed system composed of naturally inoculated microorganisms. The complex microbial communities in the fermentation system are crucial to the formation of vinegar flavor. Studies on the microbial communities and their interactions are helpful to reveal the relationship between microorganisms and the quality of vinegar and are of great significance for targeted regulation of microorganisms in the fermentation process, productivity enhancement and vinegar quality improvement. Therefore, recent studies on the microbial diversity and the interactions among core functional microorganisms in the traditional fermentation process of vinegar are reviewed in this paper. Moreover, the positive effects of the interaction among core functional microorganisms on the flavor of vinegar are discussed. Finally, the problems existing in the current research are summarized. This review is expected to provide a reference for targeted regulation of vinegar quality.

In fermented foods, acetic acid bacteria (AAB), kinds of bacteria with a long history of utilization, contribute to safety, nutritional, and sensory properties primarily through acetic acid fermentation. AAB are commonly found in various fermented foods such as vinegar, sour beer, fermented cocoa and coffee beans, kefir beverages, kombucha, and sourdough. They interact and cooperate with a variety of microorganisms, resulting in the formation of diverse metabolites and the production of fermented foods with distinct flavors. Understanding the interactions between AAB and other microbes is crucial for effectively controlling and utilizing AAB in fermentation processes. However, these microbial interactions are influenced by factors such as strain type, nutritional conditions, ecological niches, and fermentation duration. In this review, we examine the relationships and research methodologies of microbial interactions and interaction studies between AAB and yeasts, lactic acid bacteria (LAB), and bacilli in different food fermentation processes involving these microorganisms. The objective of this review is to identify key interaction models involving AAB and other microorganisms. The insights gained will provide scientific guidance for the effective utilization of AAB as functional microorganisms in food fermentation processes. [ABSTRACT FROM AUTHOR]

In this paper, a prediction model of the inner ring runout of angular contact ball bearings is established according to the geometric and kinematic relationships of the bearing, considering factors such as the roundness error of the inner and outer grooves, the dimensional error of the balls, and the change of the contact angle between the balls and the grooves. The correctness of the model is verified through experiments. The effects of the order and amplitude of the roundness error of the inner groove and the order and amplitude of the roundness error of the outer groove on the inner ring runout are analyzed. The coupling effect of the roundness error of the inner and outer grooves on the inner ring runout is further analyzed. The results show that the inner ring runout changes periodically with a change to the roundness error order of the grooves, which increases with an increase in the roundness error amplitude. Under the coupling of the roundness error of the inner and outer grooves, the magnification of the inner ring runout increases as a whole. When there are specific relationships between the roundness error orders of the grooves and the number of balls, the magnification of the axial or radial runout changes significantly. [ABSTRACT FROM AUTHOR]

Based on the cohesive zone model (CZM), a finite element model of the film–substrate bearing system in the rolling–sliding contact state is established. Through analyzing the normal and tangential bearing states of the film–substrate system, the effects of the sliding–rolling ratio and the film–substrate adhesion strength on the interfacial stress and the interfacial energy release rate of the film–substrate system are studied. The results show that there is an almost symmetric stress distribution at both sides of the contact zone in rolling contact. In rolling–sliding contact, obvious shear flow along the rolling–sliding direction occurs at the front edge of the contact zone, which results in a significant increase in the shear stress at the interface at the front edge of the contact zone, increasing the risk of interface damage and delamination failure. Meanwhile, the shear flow causes a normal tensile stress concentration along the film surface behind the contact zone, which very easily causes the emergence and expansion of the film surface cracks. In addition, there is a clear positive correlation between the adhesion strength and the load-bearing capacity of the film–substrate interface. The tangential delamination damage mainly occurs at the interface regardless of the rolling or rolling–sliding contact state. [ABSTRACT FROM AUTHOR]

Exploring the doping components of the coating is of great significance for improving the tribological properties of the MoS2-based coating. The optimization of magnetron sputtering process parameters can also improve the coating quality. In this paper, the effects of working gas flow rate on the microstructure in a vacuum chamber, nano-hardness, and tribological properties of Ce-Ti/MoS2 coatings were studied using DC and RF unbalanced co-sputtering technology. It is found that the coating structure was coarse and porous when the Ar flow rate was excessive (70 sccm), significantly affecting the mechanical properties; there are pit defects on the surface of the coating when the flow rate is just minor (30 sccm), and the coating easily falls off during the friction process. When the flow rate is 40~60 sccm, the coating grows uniformly, the hardness reaches 7.85 GPa at 50 sccm, and the wear rate is only 4.42 × 10−7 mm3 N−1 m−1 at 60 sccm. The coating doped with Ce and Ti is an approximate amorphous structure. Under appropriate gas flow rate conditions, the friction induces a transfer film with a layered structure, and the MoS2 (002) crystal plane orientation is arranged in parallel at the edge of the wear debris, effectively reducing the shear force during sliding and reducing wear. Based on rare earth doping, this study improves the tribological properties by optimizing the working gas parameters, which plays a reference role in preparing high-quality MoS2-based coatings. [ABSTRACT FROM AUTHOR]

This study proposes an efficient strategy for co-producing high-value-added xylooligosaccharides (XOS) and humic-like acid (HLA) from vinegar residue based on two-step hydrothermal pretreatments. During the first-step hydrothermal pretreatment (170 °C, 50 min), 29.1% of XOS (X2-X6) was obtained. The XOS yield was further improved to 36.2% with endoxylanase hydrolysis, thereby increasing the value of (X2-X4)/XOS from 0.8 to 1.0. Subsequently, the second-step hydrothermal pretreatment was investigated to produce HLA from the solid residue of the first-step hydrothermal pretreatment. The highest HLA yield was 15.3% in the presence of 0.6 mol/L of KOH at 210 °C for 13 h. In addition, 31.7% of hydrochar by-product was obtained. The mass balance results showed that 1000 g of vinegar residue produced 67.9 g of XOS, 91.6 g of HLA, and 189.5 g of hydrochar. Therefore, this study provides a promising pathway for comprehensive use of lignocellulosic biomass in producing XOS and HLA. [ABSTRACT FROM AUTHOR]

The edge detection and localization performance of the instantaneous coefficient of variation (ICOV)-squared detector is examined. The experiments with real ultrasound images show that the proposed algorithm is effective in extracting edges in the presence of speckle.

The derivation of speckle reducing anisotropic diffusion (SRAD) is presented. SRAD is a diffusion method for ultrasonic and radar imaging applications.

This study investigated the impact of seasonal environmental factors on microorganisms and flavor compounds during acetic acid fermentation (AAF) of Zhenjiang aromatic vinegar (ZAV). Environmental factors were monitored throughout the fermentation process, which spanned multiple seasons. Methods such as headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), high performance liquid chromatography (HPLC), and high-throughput sequencing were employed to examine how these environmental factors influenced the flavor profile and microbial community of ZAV. The findings suggested that ZAV brewed in autumn had the strongest flavor and sweetness. The key microorganisms responsible for the flavor of ZAV included Lactobacillus acetotolerans , Lactobacillus plantarum , Lactobacillus reuteri , Lactobacillus fermentum , Acetobacter pasteurianus . Moreover, correlation analysis showed that room temperature had a significant impact on the composition of the microbial community, along with other key seasonal environmental factors like total acid, pH, reducing sugar, and humidity. These results provide a theoretical foundation for regulating core microorganisms and environmental factors during fermentation, enhancing ZAV quality., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2024 Ye, Yu, Liu, Zhu, Yu, Liu, Wang and Wang.)

Introduction: The starter used in solid-state fermentation (SSF) vinegar, known as seed Pei is a microbial inoculant from the previous batch that is utilized during the acetic acid fermentation stage. The seed Pei , which has a notable impact on vinegar fermentation and flavor, is under-researched with comparative studies on microorganisms., Methods: Herein metagenomics was employed to reveal the microbes and their potential metabolic functions of four seed Pei from three regions in China., Results: The predominant microbial taxa in all four starters were bacteria, followed by viruses, eukaryotes, and archaea, with Lactobacillus sp. or Acetobacter sp. as main functional taxa. The seed Pei used in Shanxi aged vinegar (SAV) and Sichuan bran vinegar (SBV) exhibited a higher similarity in microbial composition and distribution of functional genes, while those used in two Zhenjiang aromatic vinegar (ZAV) differed significantly. Redundancy analysis (RDA) of physicochemical factors and microbial communities indicated that moisture content, pH, and reducing sugar content are significant factors influencing microbial distribution. Moreover, seven metagenome-assembled genomes (MAGs) that could potentially represent novel species were identified., Conclusions: There are distinctions in the microbiome and functional genes among different seed Pei . The vinegar starters were rich in genes related to carbohydrate metabolism. This research provides a new perspective on formulating vinegar fermentation starters and developing commercial fermentation agents for vinegar production., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2024 Han, Yang, Guo, Chen, Dai, Zhu, Wang, Yu, Wang, Liu, Rong and Yu.)

Background: Arsenic is a toxic metalloid that can cause acute and chronic adverse health problems. Unfortunately, rice, the primary staple food for more than half of the world's population, is generally regarded as a typical arsenic-accumulating crop plant. Evidence indicates that arsenic stress can influence the growth and development of the rice plant, and lead to high concentrations of arsenic in rice grain. But the underlying mechanisms remain unclear., Methods: In the present research, the possible molecules and pathways involved in rice roots in response to arsenic stress were explored using bioinformatics methods. Datasets that involving arsenic-treated rice root and the "study type" that was restricted to "Expression profiling by array" were selected and downloaded from Gene Expression Omnibus (GEO) database. Differentially expressed genes (DEGs) between the arsenic-treated group and the control group were obtained using the online web tool GEO2R. Gene Ontology (GO) function and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis were performed to investigate the functions of DEGs. The protein-protein interactions (PPI) network and the molecular complex detection algorithm (MCODE) of DEGs were analyzed using STRING and Cystoscope, respectively. Important nodes and hub genes in the PPI network were predicted and explored using the Cytoscape-cytoHubba plug-in., Results: Two datasets, GSE25206 and GSE71492, were downloaded from Gene Expression Omnibus (GEO) database. Eighty common DEGs from the two datasets, including sixty-three up-regulated and seventeen down-regulated genes, were then selected. After functional enrichment analysis, these common DEGs were enriched mainly in 10 GO items, including glutathione transferase activity, glutathione metabolic process, toxin catabolic process, and 7 KEGG pathways related to metabolism. After PPI network and MCODE analysis, 49 nodes from the DEGs PPI network were identified, filtering two significant modules. Next, the Cytoscape-cytoHubba plug-in was used to predict important nodes and hub genes. Finally, five genes [Os01g0644000, PRDX6 (Os07g0638400), PRX112 (Os07g0677300), ENO1(Os06g0136600), LOGL9 (Os09g0547500)] were verified and could serve as the best candidates associated with rice root in response to arsenic stress., Conclusions: In summary, we elucidated the potential pathways and genes in rice root in response to arsenic stress through a comprehensive bioinformatics analysis.