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Summary: Paocai, as one of the most widely consumed traditional fermented foods in China, is dominated by lactic acid bacteria (LAB), which exert a significant influence on the dynamics of metabolites, microecological changes, and sensory quality. In this study, five different paocai groups were designed for fermentation using Lactiplantibacillus plantarum HYY‐DB9 (LP), Levilactobacillus brevis GIM 1.773 (LB), a mixture of two LABs (LP + LB), pasteurisation (PST), and natural fermentation (NF). Nitrite content, pH, titratable acidity, viable cell counts (LAB and yeasts), metabolites (organic acids and volatile substances), and sensory evaluation were determined for each group. The results demonstrated that the mixed fermentation with two LABs (LP + LB) significantly reduced nitrite content. Organic acids produced by LAB played a crucial role in the degradation process, particularly lactic acid which exhibited the most pronounced effect on nitrite degradation. Furthermore, artificial inoculation of LAB fermentation resulted in improved taste and flavour of paocai along with increased production of alcohols, esters, and acids compared to traditional natural fermentation. These findings have important implications for enhancing paocai quality control and managing nitrite content while also providing an excellent fermentation agent for fermented paocai. [ABSTRACT FROM AUTHOR]

Summary: Meat is widely regarded as the optimal source of protein for human consumption. However, meat is susceptible to spoilage and microbial contamination throughout processing, transportation and storage stages. Traditional thermal processing techniques are commonly employed in the global meat industry. While these methods ensure microbiological safety, they may also impact the sensory and functional attributes of meat products. To address these limitations, non‐thermal processing technologies are progressively replacing conventional thermal approaches. This review will primarily focus on the potential application of non‐thermal processing technologies as alternatives to traditional methods in meat and meat product processing. Various technologies exhibiting promising performance in this field will be presented. Additionally, the mechanisms, advantages and limitations of these non‐thermal technologies in recent years will be summarised, along with a discussion on the challenges and prospects they present. This study provides an overview of non‐thermal processing technology specifically applied to meat products, emphasising the underlying mechanisms associated with different approaches. By employing diverse technical combinations, it is possible to address existing processing limitations and expand their applicability range. Non‐thermal processing technology demonstrates significant potential for enhancing meat processing practices; however, concerns regarding safety aspects and limited clinical verification about to environmental pollution have impeded its widespread adoption within the food industry. [ABSTRACT FROM AUTHOR]

Summary: In this study, six groups of carrots were designed and fermented using Weissella paramensenteroides MbWp142 (WP), Levilactobacillus brevis GDMCC 1.773 (LS), Leuconostoc mesenteroides GDMCC 1.774 (SE), mixed fermentation of three lactic acid bacteria (WP + LS + SE), pasteurisation group (BG) and natural fermentation group (CK). GC–MS results indicated that inoculation of WP + LS + SE increased the types and contents of flavour substances such as alcohols, esters and hydrocarbons. Compared with other experimental groups, the peak nitrite value in the LS group was lower due to the production of organic acids by lactic acid bacteria. Sensory evaluation revealed that the quality and flavour of carrot fermented by LS were superior to those fermented by SE, WP and WP + LS + SE. Therefore, Levilactobacillus brevis used as a starter for fermenting carrot can enhance product quality and reduce nitrite accumulation during fermentation. [ABSTRACT FROM AUTHOR]

The article presents a case study of a 4-year-old girl diagnosed with persistent truncus arteriosus (PTA), highlighting her imaging manifestations as observed through echocardiography (ECHO) and cardiac computed tomography angiography (CTA). Topics discussed include the clinical presentation of PTA, the embryonic development failure leading to this condition, and the importance of early diagnosis and surgical intervention to improve patient outcomes.

Summary: Carbon dioxide (CO2) has the potential to extend the storage time of raw milk, but its industrial application in this regard has not been thoroughly explored. This study aimed to investigate the microflora of CO2‐treated and untreated raw milk from South China using Illumina sequencing. The sequencing results confirmed the presence of Delftia, Pseudomonas and Serratia as the main spoilage species in raw cow milk from South China. However, CO2 treatment was found to selectively inhibit the growth of these spoilage bacteria. Principal coordinate analysis revealed differences in the microbiota structures of samples collected from the Fuyi and Guanyuan sites. Additionally, a total of 119 and 120 bacterial species were identified in the Fuyi and Guanyuan samples, respectively. The spoilage of raw milk from the Fuyi and Guanyuan was delayed by 7 and 19 days, respectively, with the application of CO2 treatment. Conversely, the samples without CO2 treatment were found to be contaminated with Pseudomonas fluorescens and Serratia. Moreover, the CO2‐treated samples from the Fuyi and Guanyuan ranches exhibited a different composition of spoilage bacteria, with a significant increase in the number of lactic acid bacteria (LAB) compared to the control samples. This study suggests that LAB have a remarkable tolerance to CO2, which is consistent with their selection in fruit, vegetable and meat products stored in CO2‐enriched modified atmosphere packaging. The findings of this study provide a foundation for further exploration of the potential application of CO2 treatment in raw milk processing. [ABSTRACT FROM AUTHOR]

The lactic acid bacteria (LAB) are a group of Gram-positive, non-respiring, non-spore-forming bacteria, cocci or rods, which produce lactic acid as the solely or main end product of carbohydrates fermentation. Some strains of LAB are probiotics that play important role in food processing and safety, as well as in maintaining human health as an integral part of the microbiota, that could be widely found in fermented foods, such as yogurt, cheese, kimchi, and wine. Streptococcus thermophilus, a species of LAB, exhibits probiotic effects, including alleviation of lactose intolerance, chronic gastritis, diarrhea, and bacteriostatic effects on pathogens. Recently, S. thermophilus in fermented products has attracted increasing research interest. However, the sources of new isolates of S. thermophilus are limited, so it is necessary to screen a large number of diverse habitats and functionally enriched selection to discover new and useful strains. This review summarizes the results related to insulation and identification, safety assessments and metabolic properties of S. thermophilus. Functional properties, its application in the production of fermented products, the development of new perspectives, as well as shortcomings are discussed in detail, in order to facilitate future research and application of S. thermophilus. [ABSTRACT FROM AUTHOR]

Summary: Arabidopsis RESISTANCE TO POWDERY MILDEW 8.1 (RPW8.1) is an important tool for engineering broad‐spectrum disease resistance against multiple pathogens. Ectopic expression of RPW8.1 leads to enhanced disease resistance with cell death at leaves and compromised plant growth, implying a regulatory mechanism balancing RPW8.1‐mediated resistance and growth. Here, we show that RPW8.1 constitutively enhances the expression of transcription factor WRKY51 and activates salicylic acid and ethylene signalling pathways; WRKY51 in turn suppresses RPW8.1 expression, forming a feedback regulation loop. RPW8.1 and WRKY51 are both induced by pathogen infection and pathogen−/microbe‐associated molecular patterns. In ectopic expression of RPW8.1 background (R1Y4), overexpression of WRKY51 not only rescues the growth suppression and cell death caused by RPW8.1, but also suppresses RPW8.1‐mediated broad‐spectrum disease resistance and pattern‐triggered immunity. Mechanistically, WRKY51 directly binds to and represses RPW8.1 promoter, thus limiting the expression amplitude of RPW8.1. Moreover, WRKY6, WRKY28 and WRKY41 play a role redundant to WRKY51 in the suppression of RPW8.1 expression and are constitutively upregulated in R1Y4 plants with WRKY51 being knocked out (wrky51 R1Y4) plants. Notably, WRKY51 has no significant effects on disease resistance or plant growth in wild type without RPW8.1, indicating a specific role in RPW8.1‐mediated disease resistance. Altogether, our results reveal a regulatory circuit controlling the accumulation of RPW8.1 to an appropriate level to precisely balance growth and disease resistance during pathogen invasion. [ABSTRACT FROM AUTHOR]