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Objective: Mindfulness can help athletes better regulate their emotions, and analyzing personality traits may help identify those who would benefit more from psychological intervention activities to optimize subsequent training effects. This study sought to examine the effects of mindfulness training on athletes' competition anxiety and to consider the role of personality traits. Methods: Fifty athletes (mean age = 21.87 years, SD = 1.62; 23 females and 27 males) were randomly assigned to a mindfulness group (n = 23), which received 8 weeks of mindfulness training, and a control group (n = 27) receiving no intervention. The athletes' personality traits, mindfulness level, and competition anxiety were measured according to the study plan before and after mindfulness training, and at an 8-week follow up. Results: Compared with the control group, mindfulness training had a positive effect on the level of mindfulness and self-confidence in the mindfulness group, as well as a greater improvement in cognitive/somatic state anxiety. Improvements remained stable from the end of training to follow up. Additionally, athletes with high activity and high extraversion had more improvement in mindfulness levels and cognitive/somatic state anxiety, respectively, while athletes with low neuroticism demonstrated greater improvement in self-confidence. Conclusions: Mindfulness training helps to reduce athletes' competition anxieties, and personality traits might affect the improvement effect to a certain extent, which provided a reference for optimizing mindfulness training and developing more personalized psychological training for athletes who display certain personality traits. [ABSTRACT FROM AUTHOR]

The biosynthesis of succinic acid from wheat flour was investigated in a two-stage bio-process. In the first stage, wheat flour was converted into a generic microbial feedstock either by fungal fermentation alone or by combining fungal fermentation for enzyme and fungal bio-mass production with subsequent flour hydrolysis and fungal autolysis. In the second stage, the generic feedstock was converted into succinic acid by bacterial fermentation by Actinobacillus succinogenes. Direct fermentation of the generic feedstock produced by fungal fermentation alone resulted in a lower succinic acid production, probably due to the low glucose and nitrogen concentrations in the fungal broth filtrate. In the second feedstock production strategy, flour hydrolysis conducted by mixing fungal broth filtrate with wheat flour generated a glucose-rich stream, while the fungal bio-mass was subjected to autolysis for the production of a nutrient-rich stream. The possibility of replacing a commercial semi-defined medium by these two streams was investigated sequentially. A. succinogenes fermentation using only the wheat-derived feedstock resulted in a succinic acid concentration of almost 16 g l–1 with an overall yield of 0.19 g succinic acid per g wheat flour. These results show that a wheat-based bio-refinery employing coupled fungal fermentation and subsequent flour hydrolysis and fungal autolysis can lead to a bacterial feedstock for the efficient production of succinic acid. [ABSTRACT FROM AUTHOR]

In an attempt to introduce probiotic functionalities to breakfast cereals and similar food products, the technique of solid-state fermentation (SSF) was applied to cultivate Lactobacillus plantarum (NCIMB 8826) on oat bran and spent oats after lipid extraction by supercritical CO(2) extraction. When compared to the frequently favored submerged processes for bacterium incubation, SSF presents not only the potential of simple downstream processing but also a more natural growth environment for the target bacterium. Preliminary studies confirmed that oat bran contained balanced nutrients to support a 25-fold bacterium propagation within a range of moisture content from 50% to 58% after a 36-h cultivation. Limited hydrolysis of the raw materials by the enzyme complex from submerged incubation of Aspergillus awamori and A. oryzae to increase nutrient accessibility extended the exponential growth phase and enhanced bacterial growth by over 183-fold. The process with the most potential, however, was to simultaneously grow both fungi aerobically on the raw materials in solid state to achieve sufficient hydrolysis, followed by controlled fungal autolysis at 65 degrees C prior to anaerobic bacterium incubation. Following this process bacterium population reached a maximum of 7.3 x 10(9) cells in each gram of the fermented solids, corresponding to a 1653-fold increase from the point of inoculation.