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A lactic acid bacterial strain, HBUAS57009T, isolated from traditionally fermented food (Zha-Chili) in China, was characterized to clarify its taxonomic status using a polyphasic approach. Strain HBUAS57009T was phylogenetically closely related to Lactobacillus koreensis DCY50T, Lactobacillus fujinensis 218-6T, Lactobacillus mulengensis 112-3T, Lactobacillus cerevisiae TUM BP 140423000-2250T, Lactobacillus tongjiangensis 218-10T and Lactobacillus yonginensis THK-V8T with sequence similarities of 98.6–99.3 %. The genome-to-genome distance and average nucleotide identity values between the genomes of strain HBUAS57009T and type strains of closely related Lactobacillus species were less than 32.0 and 86.0 %, respectively; this is below the threshold for species boundaries. The major cellular fatty acids (>10 %) were C16 : 0, C18 : 1 ω9c and iso-C19 : 0. The G+C content of the genomic DNA of strain HBUAS57009T was 47.8 mol%. Examination of the functional categories of the genome revealed that strain HBUAS57009T could perform both homolactic and heterolactic fermentation processes to produce lactic acid via complete glycolysis and the pentose phosphate pathway. The putative biosynthesis pathway of butane-2,3-diol and acetoin, two important flavour compounds in the food industry, were identified using kegg mapper analysis. Based on its genotypic and phenotypic features, strain HBUAS57009T (=GDMCC 1.1664T=KACC 21424T) is designated as the type strain of a novel species, for which the name Lactobacillus enshiensis sp. nov. is proposed.

Although pure metallic iron (i.e. that with an Fe content of greater than 99%) commonly occurs in achondrites, and within the returned soil from asteroids or the Lunar surface, it is rarely found in ordinary chondrites meteorites. Abundant nanophase iron particles (np-Fe0) were identified in pyroxene glass, within the shock melt vein of Grove Mountains (GRV) 022115, which is an ordinary (L6) chondrite, with a shock stage determined as S5. The association of np-Fe0, highly defective high pressure clinoenstatite (HP-CEn), silica glass, as well as vesicles, embedded in a pyroxene glass selvage within the shock melt vein in this meteorite suggests that these phases formed as the result of decomposition of the host pyroxene grain, a process induced by the shock event that affected GRV 022115. The reaction to account for this mineral breakdown can be written as: FeSiO3 → Fe + SiO2 + 1/2O2 ↑ (MgSiO3 remain in the HP-CEn). The pressure and temperature condition attending this reaction are estimated at 20–23 GPa and over 1800 °C, as indicated by the surrounded high-pressure mineral assemblage: ringwoodite, majorite, and magnesiowustite. This study provides evidence to the formation of np-Fe0 derived from pyroxene, and HP-CEn quenched metastably in such shocked vein could preserve the metastable phase transitions history record.

At present, a single technical method has difficulty in obtaining microscopic data of ultra-light elements, trace elements, and crystal structures in samples simultaneously. This work combined an in situ focused ion beam—transmission electron microscopy—time of flight secondary ion mass spectrometry (FTT) technique and analyzed the composition and crystal structure of four phyllosilicate samples. These materials were comprised of antigorite, clinochlore, and cookeite phases. An FIB sample preparation technique was found to provide a sample thickness suitable for TEM observations and a degree of surface roughness appropriate for TOF-SIMS analysis. In addition, the relative amounts and distributions of various elements could be obtained, as well as crystal structure data, such that the composition and crystal structure of each specimen were determined. The in situ FTT method demonstrated herein successfully combines the advantages of all three analytical techniques and offers unique advantages with regard to analyzing ultra-light and trace elements as well as the structural data of phyllosilicates.

Aims Since little is known about the genetic diversity of lactic acid bacteria (LAB) isolates from the fermentation pit mud (FPM), we sought to evaluate the bacterial structure, identify the LAB isolates and investigate the genotype and genetic diversity of the LAB isolates. Methods and Results Using high-throughput MiSeq sequencing, we identified seven dominant bacterial genera in FPM. Lactobacillus had the highest abundance. We isolated 55 LAB strains. These isolates were all identified as Lacticaseibacillus paracasei. Using an extant multilocus sequence typing (MLST) scheme, isolates were assigned to 18 sequence types (STs) and three clonal complexes. ST1, the largest group, mainly comprised FPM isolates. Niche-specific ST2 to ST18 only contained FPM isolates. Isolates could be divided into four lineages, with most assigned to Lineage 1. Only one FPM isolate was classified as L. paracasei subsp. paracasei. Other isolates could not be classified at the subspecies level using the seven MLST loci. Conclusions Lactobacilli account for a high proportion of bacteria in pit mud. Based on the traditional culture method, L. paracasei was the dominant species, and these isolates exhibit a high ethanol tolerance, high intraspecific diversity and specific genetic profiles. Significance and Impact of the Study The study described the characterization of FPM bacterial diversity, giving an insight into the genetic diversity of L. paracasei strains present in FPM.

Lactobacilli are dominant in zha-chili. This study provides a taxonomic characterization of five bacterial strains isolated from zha-chili in China. The cells were Gram-positive, facultative anaerobic, non-spore-forming, flagella-free, catalase-negative, heterofermentative, pentose-fermenting, and gamma-aminobutyric acid (GABA)-producing rods. For HBUAS51241

Context. Olivine responds to space weathering in the fastest and most profound way, which results in significant space weathering spectral alteration effects (SWSAEs) on airless silicate bodies. Although Mg-rich olivine (Fa10) has been subjected to extensive studies, SWSAEs of Fe-rich (Fa# > 20) or Fa-dominant (Fa# ⩾ 50) olivine are still poorly understood. Aims. We aim to systematically characterize the space weathering effects and the associated spectral alterations of Fe-rich olivine on the surface of Phobos and the Moon. Methods. We conducted nanosecond pulsed laser irradiation experiments on a set of synthetic Fe-rich olivine (Fa29, Fa50, Fa71, and Fa100) with energy levels simulated for Phobos and the Moon and analyzed the irradiated olivine for microscopic characteristics and near-infrared (NIR) and Raman spectroscopy. Results. Micron-level thick alteration layers are found in Fa100 compared to those hundreds of nanometers thick in Fa29, Fa50, and Fa71. With increasing irradiation energy levels and Fa# values, nanophase iron (np-Fe0) particles increase in size but decrease in quantity. The np-Fe0 formed via in situ decomposition are ubiquitously present, while those formed via vapor deposition are primarily found in Fa29 but rarely in Fa# ⩾ 50. The size fraction of intermediate (10–40 nm) and large (40–60 nm) np-Fe0 proportionally increases with Fa# values. The NIR spectra of weathered olivine show darkening over reddening in most cases, but Fa100 under the most irradiated condition shows brightening-reddening spectral effects. The Raman spectra of weathered olivine show a reduction in intensity without peak shifts. Conclusions. The Fa# values of olivine are a more critical factor in controlling the SWSAEs on Phobos than those on the Moon. If Phobos and Deimos contain substantial Fe-rich or Fa-dominant olivine, similar to Mars, thick alteration rims and large np-Fe0 formed via space weathering may cause darkening-reddening and potentially brightening-reddening spectral effects on the Martian moons.

Complex microbes of different types of low-temperature Daqu (LTD) play an important role in the formation of flavors and qualities of light-flavor Baijiu during fermentation. However, characterizing the taxonomic and functional diversity of microbiota in three types of LTD (Houhuo, Hongxin, Qingcha) remains a major challenge. The present study combined metagenomic sequencing with culture-based methods and physicochemical analysis to compare the three LTD microbiota and elucidate their function in LFB brewing. The results revealed a high diversity of microbes in LTD, with 1286 genera and 4157 species detected across all studied samples. Bacteria and fungi were the main microbes in LTD, with a bacterial to fungal relative abundance ratio of above 4:1. Bacillus (21.18%) and Bacillus licheniformis (17.45%) were the most abundant microbes in the LTD microbiota at the genus and species levels, respectively. Culture-dependent analysis found the highest abundances of bacteria, fungi, and lactic acid bacteria in Houhuo, while the metagenomic-based microbiota found that the relative abundance of bacteria and fungi were highest in Houhuo and Hongxin among the three types of LTD, respectively. The different production temperatures of LTD had little effect on its microbial variety, but obviously impacted the microbiota structure and metagenomic function of LTD. Although the microbiota of the three types of LTD shared a high commonality, each had specific microbiota and functional metagenomic features, suggesting their different but complementary roles in the LFB fermentation process. The representative dominant microbes in Houhuo were mostly involved in metabolic pathways associated with the production of flavor substances in liquor. In contrast, the enriched microbes in Qingcha and Hongxin were not only capable of producing specific flavor substances but also had a strong ability to degrade macromolecular substances in raw materials, promoting microbial growth. This study has greatly enriched our knowledge of the effect of LTD fermentation temperature on its quality, providing practical and interesting information for future improvement of LTD and light-flavor Baijiu products.

This paper mainly introduced a virtual image phased array (VIPA)-based Brillouin spectroscopy technology, analysed VIPA in principle, deduced the Brillouin shift calculation equations, analysed the output spectral characteristics of VIPA through simulation, and proposed the most effective way to avoid interference cancellation in the spectrum. We built a single-stage VIPA spontaneous Brillouin backscattering system, and made multiple measurements on water, ethanol and glycerol, and the measurement results are consistent with the theoretical values reported in other literature. Finally, it is compared with another method mentioned in the literature, and the results show that the method in this paper has higher accuracy.

The approaches of artificial intelligence (AI)-based has widely been utilized to provide higher positioning precision for ship navigation by integrating the GPS with the SINS. To address the restrictions of complicated and dynamic information resulted from ship irregular motion, this paper proposes a novel ensemble learning technique to replace traditional single neural network. The ensemble learning approach is able to construct the SINS/GPS integrated navigation system model according to the SINS attitude, speed information and accelerometer, gyroscope output data. The proposed method is verified using ship-mounted experimental data of various trajectories. Experimental results indicate that the proposed algorithm can significant improvement in positioning precision under the conditions of SINS and specific GPS unavailability.

Rice wine, a traditional fermented alcoholic beverage in China, is produced with grains such as rice, which are fermented with saccharifying starter-koji. Its flavor quality is closely associated to the starter culture-koji, which is made by mixing botanical materials with high-class glutinous rice in certain ecological context. However, there are few reports on the microbial community structure of rice wine koji. In this paper, bacterial community structures of rice wine koji were analyzed using 16S rRNA gene sequencing based on Illumina MiSeq high-throughput technology in 20 samples collected from Xiaogan area, Hubei province and Dazhu area, Sichuan province (10 from each area). We found rice wine koji flora mainly consisted of Weissella, Lactobacillus, Lactococcus, Bacillus, Enterococcus, and Cronobacter, with relative abundances of 29.49%, 10.93%, 8.85%, 4.75%, 1.16% and 1.15%, respectively, as well as an accumulative average relative abundance of 58.71%. They all belonged to Firmicutes and Proteobacteria-the two known dominant genus. Genus-level PCA (Principal component analysis) and OTU-level PCoA (Principal coordinates analysis) based on unweighted UniFrac distances showed that the bacterial community structure differed significantly between the samples from the 2 areas. 7 OTUs were detected in all samples, accounting for 4.4% of the total qualified assembly. Among the 7 OTUs, 3 OTUs were identified as Enterococcus, 2 OTUs were identified as Cronobacter, 1 OTU was identified as Bacillus and 1 OTU was identified as Alkaliphilus. Fifty-eight lactic acid bacteria (LAB) strains were isolated from the 20 koji samples with traditional microbial methods. Among them, Enterococcus faecium and Pediococcus pentosaceus were the dominant LAB isolates, with relative abundances of 51.72% and 31.03%. Despite the differences, a large number of shared bacteria were detected in samples from the two areas.

Tailoring the band structure of a photocatalyst without causing significant changes in further properties and deriving unambiguous relationship between the number of charge carriers (CB-e– and VB-h+) and their reactivity in a photocatalytic reaction are very challenging, but highly important for rational catalyst design. In this work, semiquantitative relationships among the band structure, number of reactive charge carriers, yield of hydroxyl (•OH) and superoxide (•O2–) radicals, and degradation rate of oxalic acid as a model pollutant have been discovered in g-C3N4 photocatalysts by in situ electron paramagnetic resonance (EPR) coupled with an online spin trapping technique. We demonstrate that it is the number of reactive charge carriers which links the band structure of a photocatalyst with its catalytic performance. An optimum balance between the number and reducing ability of conduction band (CB) electrons (CB-e–), which depends on the interplay between the band gap and CB edge potential, is a key p...

Wet air oxidation (WAO) has an obvious advantage in treating wastewater with high concentration of organics, but harsh reaction conditions are required and the treatment efficiency has not reached a satisfactory level. Herein, we developed a low dosage of persulfate promoted WAO process (PWAO) to remove a model heterocyclic pollutant benzothiazole (BTH). The addition of persulfate remarkably enhanced the elimination of benzothiazole (BTH) and COD from water via degradation and polymerization. Under optimized operation condition (with 11.1 mM K2S2O8 addition into WAO), about 65.0% of BTH converted into microsphere polymers and more than 94.6% COD was eliminated from water after polymers separation. Electron paramagnetic resonance (EPR) analysis and quenching experiments revealed that OH was effectively generated in a wide range of reaction temperature and it played the key role in BTH degradation and polymerization, while SO4 − was detected at low temperature for its fast decomposition at high temperature. Quantum chemical calculation together with ultra-performance liquid chromatography with electrospray ionization tandem mass spectrometry (UPLC-ESI-MS) analysis confirmed that the degradation and polymerization of BTH mainly started from the heterocyclic ring, followed by further oxidation or polymerization. Comparing with normal WAO process, the PWAO technology had an advantage in lower operating cost in removing per unit COD and carbon resource recycle, which indicates a promising prospect in treating wastewater with high concentration of heterocyclic compounds.

The peroxone reaction between O3 and H2O2 has been deemed a promising technology to resolve the increasingly serious water pollution problem by virtue of the generation of superactive hydroxyl radicals (•OH), but it suffers greatly from an extremely limited reaction rate constant under acidic conditions (ca. less than 0.1 M-1 s-1 at pH 3). This article describes a heterogeneous catalyst composed of single Mn atoms anchored on graphitic carbon nitride, which effectively overcomes such a drawback by altering the reaction pathway and thus dramatically promotes •OH generation in acid solution. Combined experimental and theoretical studies demonstrate Mn-N4 as the catalytically active sites. A distinctive catalytic pathway involving HO2• formation by the activation of H2O2 is found, which gets rid of the restriction of HO2- as the essential initiator in the conventional peroxone reaction. This work offers a new pathway of using a low-cost and easily accessible single-atom catalyst (SAC) and could inspire more catalytic oxidation strategies.

In this study, we reported a simple but effective ultrasound-driven route to form and deposit MoS2 onto CdS substrate, which was carried by ultrasonic irradiation in an ultrasonic cleaning bath. The ultrasonic irradiation of a suspension of CdS nanowires and (NH4)2MoS4 in an aqueous solution of ethanol for 30 min yielded a MoS2 nanosheets-deposited CdS composite (MoS2/CdS). The resulting MoS2/CdS has been shown to significantly enhance the photocatalytic performance for H2 evolution compared to pure CdS. Various characterization results reveal that the MoS2 nanosheets deposited on CdS by the ultrasound-driven route are short-range shaped, less ordered, few-layered, and close in contact with CdS, which are responsible for the enhanced H2 evolution performance. We believe that the present work opens up a new avenue for the fabrication of MoS2/sulphide used for efficient photocatalytic H2 evolution.

Photocatalytic ozonation is an attractive advanced oxidation process for wastewater treatment, but highly active catalysts with strong response to visible light are urgently needed to push forward its practical application. In this study, a hierarchical biomimetic monoclinic bismuth vanadate (BiVO4) with leaves morphology was synthesized by a hydrothermal method, and employed as catalyst for oxalic acid and penicillin degradation in photocatalytic ozonation. The results show that the organics degradation was more efficient using leaves shaped BiVO4 as catalyst than the bulk shaped one in photocatalytic ozonation and the synergy index is ranged from 2.8 to 3.3, indicating a superior positive synergistic effect between photocatalysis and ozonation. The higher activity of the leaves shaped BiVO4 was probably attributed to the distinctive biomimetic morphology and preferable band structure with more negative CB potential. Mechanism studies suggested that the main reactive species were h+ and OH for the degradation of persistent oxalic acid in photocatalytic ozonation. In addition, the effect of ozone concentration and inorganic ions and reusability of the material were also intensively investigated.

To improve the utilization of raw materials, the fermentation of light-flavor Baijiu (LFB) will usually take two rounds of fermentation to the same batch of raw materials. The microorganisms involved in the fermented grains (FG) from these two fermentation rounds are the key to the quality formation of light-flavor style. Using Illumina MiSeq high-throughput sequencing and electronic-senses, it was found that the microbiota and flavor of FG for light-flavor Baijiu were mainly affected by fermentation rounds rather than depths, while the physicochemical factors were just the opposite. Starch was the most influential physiochemical factor on the microbiota. FG from the first fermentation round (FFRFG) had a higher fungal diversity, while FG from the second fermentation round (SFRFG) had a higher microbial richness and bacterial diversity. Monascus and the function of metabolism were significantly enriched in FFRFG; while Nocardia, Saccharomyces, Aspergillus and the functions of information storage and processing as well as cellular processes and signaling were significantly enriched in SFRFG. The flavor characteristics of FFRFG were mainly sourness as well as rich in sulfur organic compounds and broad range compounds, while that of SFRFG was mainly saltiness, umami, and bitterness, as well as rich in aromatic compounds. The findings could contribute to a comprehensive understanding of the role of FG in LFB fermentation from the perspective of rounds and depths.

Aging is associated with gut microbiota alterations, characterized by changes in intestinal microbial diversity and composition. However, no study has yet focused on investigating age-related changes in the low-abundant but potentially beneficial subpopulations of gut lactic acid bacteria (LAB) and Bifidobacterium. Our study found that the subjects' age correlated negatively with the alpha diversity of the gut bifidobacterial microbiota, and such correlation was not observed in the gut LAB subpopulation. Principal coordinate analysis (PCoA) and analysis of distribution of operational taxonomic units (OTUs) revealed that the structure and composition of the gut bifidobacterial subpopulation of the longevous elderly group were rather different from that of the other three age groups. The same analyses were applied to identify age-dependent characteristics of the gut LAB subpopulation, and the results revealed that the gut LAB subpopulation of young adults was significantly different from that of all three elderly groups. Our study identified several potentially beneficial bacteria (e.g., Bifidobacterium breve and Bifidobacterium longum) that were enriched in the longevous elderly group (P 0.05), and the relative abundance of Bifidobacterium adolescentis decreased significantly with the increase in age (P 0.05). Although both bifidobacteria and LAB are generally considered as health-promoting taxa, their age-dependent distribution varied from each other, suggesting their different life stage changes and potentially different functional roles. This study provided novel species-level gut bifidobacterial and LAB microbiota profiles of a large cohort of subjects and identified several age-or longevity-associated features and biomarkers. KEY POINTS: • The alpha diversity of the gut bifidobacterial microbiota decreased with age, while LAB did not change. • The structure and composition of the gut bifidobacterial subpopulation of the longevous elderly group were rather different from that of the other three age groups. • Several potentially beneficial bacteria (e.g., Bifidobacterium breve and Bifidobacterium longum) that were enriched in the longevous elderly group.

Light-flavor Baijiu is made from grain materials using a combination of three types of low-temperature Daqu (Hongxin, Houhuo, and Qingcha). This study comprehensively examined the microbial structure, microbial functions, and flavor characteristics of the three types of low-temperature Daqu using high-throughput sequencing and electronic senses, and it further clarified the relationship between the microbiota and flavor in low-temperature Daqu. The results showed that Hongxin had the highest bacterial richness and diversity, while Houhuo had the lowest. Both fungal richness and diversity were significantly higher in Qingcha than in Hongxin and Houhuo. The differences in peak temperature during Daqu-making led to significant differences in the structure of microbial communities, microbial functions, and flavor quality in the three types of low-temperature Daqu, and could be leveraged for screening and enriching functional microorganisms for Baijiu-making. Co-exclusion patterns between lactic acid bacteria and Bacillus in low-temperature Daqu resulted in a negative correlation between amino acid transport metabolism and carbohydrate transport metabolism. The different types of low-temperature Daqu had distinct flavor profiles, and the differences in the taste profiles were more significant. Dominated by Thermoactinomyces and Lactobacillus, and together with Saccharopolyspora, Bacillus, Streptomyces, Saccharomycopsis, and Thermoascus, they formed the core microbiota that influencing the flavor of low-temperature Daqu. The bacteria mainly influenced the taste of low-temperature Daqu, whereas the fungi mainly influenced the aroma. Each type of low-temperature Daqu contributed to the flavor of light-flavor Baijiu: Hongxin could elevate the levels of aromatic compounds, Houhuo could regulate the bitterness and sourness, and Qingcha could inhibit the generation of sulfur organic compounds. The results of the present study enrich and refine our knowledge of low-temperature Daqu, promoting the further evolution of traditional brewing methods.

Cheese is one of the traditional fermented dairy products in Xinjiang, China. Due to its geographical location and regional feature this type of cheese harbors certain regional characteristics. To investigate these, here Illumina MiSeq high-throughput sequencing technology was used to target the v4-v5 interval to analyze the composition of fungal flora in Xinjiang traditional cheese. Our results showed the fungal flora of this cheese is mainly composed of Pichia (65.20%), Kazachstania (9.05%), Galactomyces (7.21%), Zygosaccharomyces (6.56%), Torulaspora (3.13%), Dipodascus (2.11%) and Ogataea (1.64%) belonging to the Ascomycota. PcoA (Principal Co-ordinates Analysis) and an UPGMA (unweighted pair-group method with arithmetic means) based on the OTUs (Optical Transform Unit) horizontal-weighted UniFrac distances, revealed some differences in fungal community structure among 17 cheese samples. At the OTU level, nine dominant OTUs were found in all the samples, for which Pichia was the most important fungal group. Building on this, the moisture content (23.20–59.22%), water distribution, and salt content (1.13–4.84%) in cheese were also determined. We found that six of the seven dominant fungal genera had specific correlations with the above physical and chemical variables, with only Ogataea uncorrelated with any variables. The results provide a theoretical basis for the development and use of cheese microbial resources in Xinjiang, China. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s12088-021-00967-x.

A laser heterodyne vibrometry using high-speed camera is proposed for full-field vibration measurement. A demodulation method is designed to mitigate the speckle noise. The experiment results are verified by the result from a LDV.