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Copyright of China Brewing is the property of China Brewing Editorial Office 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 China Brewing is the property of China Brewing Editorial Office 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 China Brewing is the property of China Brewing Editorial Office 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 Electronic Communication & Computer Science is the property of Omniscient Pte. Ltd. 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 Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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 Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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 Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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 Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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 Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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 Food Research & Development is the property of Food Research & Development Editorial Department 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 China Brewing is the property of China Brewing Editorial Office 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 China Brewing is the property of China Brewing Editorial Office 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 China Brewing is the property of China Brewing Editorial Office 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 China Brewing is the property of China Brewing Editorial Office 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.)

Objective: To study the effect of horticultural therapy on well-being and feeling of inadequacy in convalescent patients with schizophrenia. Methods: Totally 120 patients with schizophrenia meeting ICD-10 diagnostic criteria during hospital rehabilitation were selected and randomly divided into horticultural treatment group and control group, each group of 60 cases. Both groups received routine medication and institutional rehabilitation, and the horticultural treatment group added 2 horticultural treatments per week for 12 weeks. The Feelings of Inadequacy Scale( FIS) and General Well-Being Schedule) GWB) were used to measure and record the results before and after the intervention. Results: After the intervention, the FIS and GWB scores in horticultural treatment group were higher than those in control group [ (95. 1 ±5. 4) vs. (89.3 ±4.5), (68. 2 ± 6. 1) vs. (65.6 ± 5.3), P < 0. 05]. The FIS and GWB scores were higher after intervention than before intervention in horticultural treatment group[(95. 1 ±5. 4) vs. (89. 2 ±5. 4), (68. 2 ± 6. 1) vs. (65. 6 ± 6. 4), P < 0. 001 ]. Conclusion: Normative horticultural treatment has obvious effects on reducing the feeling of inadequacy and improving the subjective well-being in patients with schizophrenia during rehabilitation. [ABSTRACT FROM AUTHOR]

The fermentation conditions of Clostridium tyrobutyricum RL1 isolated from Luzhou-flavor liquor pit mud for the production of butyric acid was optimized using one-factor experiment combined with orthogonal experiment. The results showed that the optimal yield of butyric acid termentation of Clostridium butyrium RL1 was the initial pH value 6.8, the volume of culture media 100%, the culture temperature 34°C, the inoculation amount 3% (volume fraction) and the dosage of the deoxidizer (sodium thioglycolate) 0. 5 g/L. Under the optimal fermentation conditions, the production of butyric acid by Clostridion tyrobutyricum RL1 reached 10. 66 g/L, which was 41. 76% higher than that before optimization. [ABSTRACT FROM AUTHOR]

Appropriately increasing the mass concentration of ethyl caproate and lowering that of ethyl lactate in Luzhou-flavor liquor, i. e. "Ethyl Caproate-increasing and Ethyl Lactate-decreasing", is an effective way to improve the quality of Luzhou-flavor liquor. From the aspects of the chemical properties and biosynthesis of ethyl caproate and ethyl lactate, the related microorganisms of " Ethyl Caproate-increasing and Ethyl Lactate- decreasing", and the main technical measures of "Ethyl Caproate-increasing and Ethyl Lactate-decreasing", the existing literatures were sorted out. Ethyl hexanoate and ethyl lactate are formed by caproic acid and lactic acid and ethanol through esterification, respectively. Caproic acid and lactic acid are substrates for the biosynthesis of these two esters. Caproic acid, methanogen, esterified bacteria, lactic acid bacteria and yeasts are all directly or indirectly relate to the "Ethyl Caproate-increasing and Ethyl Lactate-decreasing" . The application of these microbial preparations alone or in combination can achieve an obvious effect of " Ethyl Caproate-increasing and Ethyl Lactate-decreasing" . In addition, in order to achieve the purpose of " Ethyl Caproate-increasing and Ethyl Lactate-decreasing", Luzhou-flavor liquor companies apply some comprehensive measures according to the local conditions and fermented time, such as scientific construction of the wine cellar fermentation tank, optimization of the pit mud, improvement the quality of Daqu, cleaning and hygienism, adjustment of the conditions of fermentation tank, fine distillation operation, and slow fermentation under low temperature, i.e. In the future, we should study the population succession of lactic acid bacteria, lactobaciili, i. e. related to " Ethyl Caproate-increasing and Ethyl Lactate-decreasing" under different production conditions. And use artificial culture method and metagenomics and other culture-free techniques to systematically study and reveal the laws of growth, reproduction and metabolism of various microorganisms through the brewing process of Luzhou-flavor liquor. And the industrialization management of liquor wiil be regulated with the attitude of scientific development to maintain "Ethyl Caproate-increasing" and "Ethyl Lactate-decreasing" reasonably and appropriately, thus ultimately create their branded products with own characteristics and adapt to changes in product consumption structure. [ABSTRACT FROM AUTHOR]