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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 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.)

Rice wine is one of traditional alcoholic beverages in China, which were fermented from rice with moulds and yeasts. In this study, in order to determine the difference in rice wine brewed by four moulds, four types of rice wine (named as HIM, BM, HEM, and GM) on physical and chemical factors, free amino acids (FAAs), volatile and non-volatile metabolites, and sensory evaluation were investigated. Results showed that 17 FAAs, 186 volatile compounds and 489 non-volatile metabolites were detected in rice wine. However, metabolites of rice wine brewed by moulds were quite different, in HIM rice wine, the content of FAAs (2861.62 ± 109.49 mg/L), alcohols (32.91 ± 3.37 mg/L), esters (19.34 ± 0.69 mg/L) and phenols (10.89 ± 0.27 mg/L) were the highest among rice wine samples. The number of different non-volatile metabolites in four rice wine samples were 27, 20, 62, and 20 (HIM, GM, HEM, and BM) by Linear Discriminant Analysis Effect Size respectively. And most of these non-volatile metabolites were organic acids (pyruvic acid, shikimic acid, etc.). Sensory evaluation showed that rice wine (HIM) brewed with Aspergillus oryzae were better than other rice wine samples. • 17 FAAs, 186 volatile and 489 non-volatile compounds were detected in rice wine. • Alcohols were the major quantitative components of volatile compounds in rice wine. • Rice wine fermented by Aspergillus oryzae was better in flavor and sensory. [ABSTRACT FROM AUTHOR]

Microbial exposure has been indicated as significant in the development of asthma and allergy among children. The aim of the study was to test whether microbial exposure and allergens in the school environment are associated with asthmatic symptoms in pupils. Data on asthmatic symptoms and respiratory infections were collected through a questionnaire survey among 1993 pupils aged 11–15 yr in 10 randomly selected schools in Taiyuan, China. Settled dust in classrooms was analysed using tandem gas chromatography-mass spectrometry for 3-hydroxy fatty acids, marker of lipopolysaccharide (LPS) from endotoxin, muramic acid (MuA), marker of bacteria and ergosterol (Erg) for fungi, quantifying both culturable and non-culturable microbes. A total of 29.8% reported daytime attacks of breathlessness, 8.4% wheeze and 1.2% had doctor’s diagnosed asthma. Generally, MuA was negatively associated with wheeze and daytime attacks of breathlessness, the latter of which was negatively associated with Erg to a weaker extent. Total concentration of LPS was positively associated with daytime attacks of breathlessness, but shorter lengths of LPS, C10, C12 and C14 LPS were negatively associated with either wheezing or daytime attacks of breathlessness. For MuA and C10 and C12 of LPS, the associations were independent of airborne allergens and classroom crowdedness, and even independent of the other two microbial markers for MuA. Microbial exposure indicated by certain chemical markers (e.g. MuA) could be protective for asthmatic symptoms, but for LPS (endotoxin), the picture is more complex, varying by different lengths of fatty acids of LPS. [ABSTRACT FROM AUTHOR]