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The aim of this study was to investigate the effect of mixed fermentation of Jiuqu and Saccharomyces cerevisiae on the quality of kiwifruit wine. The results showed that total titratable acidity, methanol and organic acids of kiwi wine fermented by Jiuqu + Saccharomyces cerevisiae EC1118 were significantly lower (p < 0.05) than that in other groups. There was no significant difference in the content of flavor substances in kiwi wines fermented by a mixed group and Saccharomyces cerevisiae EC1118 alone, but the sensory evaluation showed a significantly large difference. On the sensory scale, kiwi wine fermented by mixed fermentation had a unique presentation and typical bouquet, better than those fermented by Jiuqu and Saccharomyces cerevisiae EC1118 alone. In conclusion, mixed fermentation of Jiuqu + Saccharomyces cerevisiae EC1118 could improve the quality of the kiwi wine, which provides a promising application prospection for kiwi wine production.

The article presents information on a study related to immune response and the changes of lymphocyte subpopulations in swine inoculated by porcine reproductive and respiratory syndrome after Classical swine fever (CSF). It informs that under the study pigs were selected from CSF-free, PRRS-free farm and then were vaccinated the swine fever thermo-stable vaccine.

The article presents information on a study related to the changes of interleukin-12, interleukin-10 and Tumor Necrosis Factor- ɑ in pigs inoculated by PRRSV vaccine after Classical swine fever (CSF) vaccination. It informs that all three of the factors in the serum were measured by Enzyme Linked Immunosorbant Assay (ELISA), change of cytokines in the serum and cell supernatant.