Insights into Fermentation Technology for Traditional Chinese Medicine:Progress and Applications

Traditional Chinese medicine(TCM)has an exemplary role in the treatment and prevention of diseases.However,the advancement of TCM has been constrained by several factors,including its intricate structure,low active ingredient concentration,prolonged growth cycle,and the dfficulty in artificial cultivation.In recent years,research on the fermentation technology of TCM has increased.This paper provides an overview of the advantages of TCM fermentation technology,including efficiency enhancement and toxicity reduction,the development of new drugs,and the secondary utilization of dregs.Additionally,it discusses the progress of research on the application of fermented TCM in animal husbandry and disease treatment.The aim is to provide theoretical guidance for TCM fermentation technology research and the development of fermented TCM.

A new horizon for neuroscience:terahertz biotechnology in brain research

Terahertz biotechnology has been increasingly applied in various biomedical fields and has especially shown great potential for application in brain sciences.In this article,we review the development of terahertz biotechnology and its applications in the field of neuropsychiatry.Available evidence indicates promising prospects for the use of terahertz spectroscopy and terahertz imaging techniques in the diagnosis of amyloid disease,cerebrovascular disease,glioma,psychiatric disease,traumatic brain injury,and myelin deficit.In vitro and animal experiments have also demonstrated the potential therapeutic value of terahertz technology in some neuropsychiatric diseases.Although the precise underlying mechanism of the interactions between terahertz electromagnetic waves and the biosystem is not yet fully understood,the research progress in this field shows great potential for biomedical noninvasive diagnostic and therapeutic applications.However,the biosafety of terahertz radiation requires further exploration regarding its two-sided efficacy in practical applications.This review demonstrates that terahertz biotechnology has the potential to be a promising method in the field of neuropsychiatry based on its unique advantages.

Fermentation Technology for an Actinomycete Antagonistic to Penicillium viridicatum

Objective] This study aimed to determine the effects of medium composi-tion and fermentation condition on the production of antibiotics from an actinomycete antagonistic to Penicil ium viridicatum, which was isolated from soil and identified primarily as Streptomyces anandi . [Method] Single-factor experiments and orthogonal array designs were used to optimize the medium composition and fermentation con-ditions. [Result] Culture medium composition and fermentation conditions showed sig-nificant influence on the antibiotic production from S. anandi . The optimum culture medium consisted of soluble starch 10 g/L, soybean cake powder 15 g/L, KH2PO4 0.5 g/L and MgSO4·7H2O 0.1 g/L. The optimized fermentation conditions were tem-perature 30 ℃, initial pH value 7.7, culture medium amount 40 ml/250 ml flask, and fermentation time 144 h. The titer of fermentation broth reached 452.7 U/ml when the S. anandi was cultured under the optimal fermentation medium and conditions. [Conclusion] The study may lay the foundation on further isolation and purification of the antibiotic from S. anandi JXNU02.

Study on Fermentation Technology of Kiwi wine

[ Objective] The aim was to discuss the optimum fermentation technology of kiwi wine. [Method] Effects of pH, SO2 concentration, fer- mentation temperature, yeast inoculums amount on the quality of kiwi wine were investigated by single factor experiment and orthogonal experiment. P, esult] The optimum conditions were as follows： fermentation temperature （22 ℃ ）, yeast inoculums （0.20 g/L）, SO2 concentration （60 mg/L） and pH （3.5）. The kiwi wine produced under these conditions was yellowish green, transparent, moderately acidic with strong fruit flavor and aro- ma. [ Conclusion]The study provided a theoretical foundation for the development and production of deeply processed products of kiwifruit.

Research on Fermentation Technology of Raspberry-mulberry Leaven

The mixed fermentation is based on the raw material of raspberry and mulberry.The research is to explore the sticking point for the fermentation progress.To attain the optimized fermentation condition which gained by integrating fermentation data,the concentration of pectinase should be 80 mg/L,the mass fraction of Lactobacillus,Acetobacter and yeast should be 3%,1%and 3%,respectively,the fermentation temperature should be 28℃,the initial sugar content should be 24°,and the duration of fermentation should be 16 d.After the fermentation,sugar content should be adjusted to 25°,and the products should be stored for 3 d in the condition of 15℃.The Raspberry-mulberry leaven containing 8.5×10^(8) probiotics per milliliter and 61.2 g total acid per liter should be diluted with various proportions of water to drink according to different habits of customers[1].The volume ratio of leaven and water should be at least 1∶1 and at most 1∶3.

Insights into microbiota community dynamics and flavor development mechanism during golden pomfret(Trachinotus ovatus)fermentation based on single-molecule real-time sequencing and molecular networking analysis

Popular fermented golden pomfret(Trachinotus ovatus)is prepared via spontaneous fermentation;however,the mechanisms underlying the regulation of its flavor development remain unclear.This study shows the roles of the complex microbiota and the dynamic changes in microbial community and flavor compounds during fish fermentation.Single-molecule real-time sequencing and molecular networking analysis revealed the correlations among different microbial genera and the relationships between microbial taxa and volatile compounds.Mechanisms underlying flavor development were also elucidated via KEGG based functional annotations.Clostridium,Shewanella,and Staphylococcus were the dominant microbial genera.Forty-nine volatile compounds were detected in the fermented fish samples,with thirteen identified as characteristic volatile compounds(ROAV>1).Volatile profiles resulted from the interactions among the microorganisms and derived enzymes,with the main metabolic pathways being amino acid biosynthesis/metabolism,carbon metabolism,and glycolysis/gluconeogenesis.This study demonstrated the approaches for distinguishing key microbiota associated with volatile compounds and monitoring the industrial production of high-quality fermented fish products.

Structure and immunomodulatory activity of Lentinus edodes polysaccharides modified by probiotic fermentation

Plant-based fermentations provide an untapped source for novel biotechnological applications.In this study,a probiotic named Lactobacillus fermentum 21828 was introduced to ferment Lentinus edodes.Polysaccharides were extracted from fermented and non-fermented L.edodes and purified via DEAE-52 and Sephadex G-100.The components designated F-LEP-2a and NF-LEP-2a were analyzed by FT-IR,HPGPC,HPAEC,SEM,GC-MS and NMR.The results revealed that probiotic fermentation increased the molecular weight from 1.16×10^(4) Da to 1.87×10^(4) Da and altered the proportions of glucose,galactose and mannose,in which glucose increased from 45.94%to 48.16%.Methylation analysis and NMR spectra indicated that F-LEP-2a and NF-LEP-2a had similar linkage patterns.Furthermore,their immunomodulatory activities were evaluated with immunosuppressive mice.NF-LEP and F-LEP improved immune organ indices,immunoglobulin(Ig G and Ig M)and cytokines concentrations;restored the antioxidation capacity of liver;and maintained the balance of gut microbiota.F-LEP displayed better moderating effects on the spleen index,immunoglobulin,cytokines and the diversity of gut microbiota than NF-LEP(200,400 mg/kg).Our study provides an efficient and environment-friendly way for the structural modification of polysaccharides,which helps to enhance their biological activity and promote their wide application in food,medicine and other fields.

Effects of Rosa roxburghii&edible fungus fermentation broth on immune response and gut microbiota in immunosuppressed mice

With the rise of probiotics fermentation in food industry,fermented foods have attracted worldwide attention.In this study,protective effects of Rosa roxburghii&edible fungus fermentation broth(REFB)on immune function and gut health in Cyclophosphamide induced immunosuppressed mice were investigated.Results showed that REFB could improve the immune organ index,and promote the proliferation and differentiation of splenic T lymphocytes.In addition,it attenuated intestinal mucosal damage and improved intestinal cellular immunity.REFB administration also up-regulated the expression of IL-4,INF-γ,TNF-α,T-bet and GATA-3 mRNA in small intestine.Furthermore,administration of REFB modulated gut microbiota composition and increased the relative abundance of beneficial genus,such as Bacteroides.It also increased the production of fecal short-chain fatty acids.These indicate that REFB has the potential to improve immunity,alleviate intestinal injury and regulate gut microbiota in immunosuppressed mice.

A frequency servo SoC with output power stabilization loop technology for miniaturized atomic clocks

A frequency servo system-on-chip(FS-SoC)featuring output power stabilization technology is introduced in this study for high-precision and miniaturized cesium(Cs)atomic clocks.The proposed power stabilization loop(PSL)technique,incorporating an off-chip power detector(PD),ensures that the output power of the FS-SoC remains stable,mitigating the impact of power fluctuations on the atomic clock's stability.Additionally,a one-pulse-per-second(1PPS)is employed to syn-chronize the clock with GPS.Fabricated using 65 nm CMOS technology,the measured phase noise of the FS-SoC stands at-69.5 dBc/Hz@100 Hz offset and-83.9 dBc/Hz@1 kHz offset,accompanied by a power dissipation of 19.7 mW.The Cs atomic clock employing the proposed FS-SoC and PSL obtains an Allan deviation of 1.7×10^(-11) with 1-s averaging time.

Development and technology status of energy storage in depleted gas reservoirs

Utilizing energy storage in depleted oil and gas reservoirs can improve productivity while reducing power costs and is one of the best ways to achieve synergistic development of"Carbon Peak–Carbon Neutral"and"Underground Resource Utiliza-tion".Starting from the development of Compressed Air Energy Storage(CAES)technology,the site selection of CAES in depleted gas and oil reservoirs,the evolution mechanism of reservoir dynamic sealing,and the high-flow CAES and injection technology are summarized.It focuses on analyzing the characteristics,key equipment,reservoir construction,application scenarios and cost analysis of CAES projects,and sorting out the technical key points and existing difficulties.The devel-opment trend of CAES technology is proposed,and the future development path is scrutinized to provide reference for the research of CAES projects in depleted oil and gas reservoirs.

Silage Fermentation Technology and Its Effects on Growth Performance of Local Pigs

This paper first introduced the silage fermentation technology,including the selection of strains and activation expansion technology,the screening of high-quality fermentation raw materials,and the comparative experiment of fermentation process.It discussed feeding methods for sows and growing-finishing pigs at different breeding stages.In addition,it analyzed the effects of fermented silage on the growth performance of local pigs at various stages.Finally,it is concluded that silage fermentation can improve the water retention performance of pork,improve the quality of pork from local pigs,increase economic benefits,and achieve the purpose of saving costs and increasing efficiency.

The Advantages of Methane Production by Combined Fermentation of Lignite and Wheat Straw

Biogasification of coal is important for clean utilization of coal. Experiments on the fermentation of single lignite, single straw and their mixture were performed to explore the variation characteristics of gas production potential, microbial community and methanogenic metabolic pathways of mixture. Research has shown that mixed fermentation of lignite and straw significantly promoted biomethane production. The abundance of hydrolytic acidifying functional bacteria genera (Sphaerochaeta, Lentimicrobium) in mixed fermentation was higher than that in the fermentation of single lignite and single straw. The abundance of some key CAZy metabolic enzyme gene sequences in mixed fermentation group was increased, which was favorable to improve methane production. Aceticlastic methanogenesis was the most critical methanogenic pathway and acetic acid pathway was more competitive in methanogenic mode during peak fermentation. Macrogenomics provided theoretical support for the claim that mixed fermentation of coal and straw promoted biomethane metabolism, which was potentially valuable in expanding methanogenesis from mixed fermentation of lignite with different biomasses.

Postbiotics from Saccharomyces cerevisiae fermentation stabilize microbiota in rumen liquid digesta during grain-based subacute ruminal acidosis(SARA) in lactating dairy cows

Background Subacute ruminal acidosis(SARA)is a common metabolic disorder of high yielding dairy cows,and it is associated with dysbiosis of the rumen and gut microbiome and host inflammation.This study evaluated the impact of two postbiotics from Saccharomyces cerevisiae fermentation products(SCFP)on rumen liquid associated microbiota of lactating dairy cows subjected to repeated grain-based SARA challenges.A total of 32 rumen cannulated cows were randomly assigned to 4 treatments from 4 weeks before until 12 weeks after parturition.Treatment groups included a Control diet or diets supplemented with postbiotics(SCFPa,14 g/d Original XPC;SCFPb-1X,19 g/d Nutri Tek;SCFPb-2X,38 g/d Nutri Tek,Diamond V,Cedar Rapids,IA,USA).Grain-based SARA challenges were conducted during week 5(SARA1)and week 8(SARA2)after parturition by replacing 20%DM of the base total mixed ration(TMR)with pellets containing 50%ground barley and 50%ground wheat.Total DNA from rumen liquid samples was subjected to V3–V416S r RNA gene amplicon sequencing.Characteristics of rumen microbiota were compared among treatments and SARA stages.Results Both SARA challenges reduced the diversity and richness of rumen liquid microbiota,altered the overall composition(β-diversity),and its predicted functionality including carbohydrates and amino acids metabolic pathways.The SARA challenges also reduced the number of significant associations among different taxa,number of hub taxa and their composition in the microbial co-occurrence networks.Supplementation with SCFP postbiotics,in particular SCFPb-2X,enhanced the robustness of the rumen microbiota.The SCFP supplemented cows had less fluctuation in relative abundances of community members when exposed to SARA challenges.The SCFP supplementation promoted the populations of lactate utilizing and fibrolytic bacteria,including members of Ruminococcaceae and Lachnospiraceae,and also increased the numbers of hub taxa during non-SARA and SARA stages.Supplementation with SCFPb-2X prevented the fluctuations in the abundances of hub taxa that were positively correlated with the acetate concentration,andα-andβ-diversity metrics in rumen liquid digesta.Conclusions Induction of SARA challenges reduced microbiota richness and diversity and caused fluctuations in major bacterial phyla in rumen liquid microbiota in lactating dairy cows.Supplementation of SCFP postbiotics could attenuate adverse effects of SARA on rumen liquid microbiota.

Influence of nitrogen status on fermentation performances of non-Saccharomyces yeasts:a review

Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances including the formation of secondary metabolites.Saccharomyces cerevisiae,the main yeast responsible for fermentation,has been studied extensively regarding nitrogen impacts.On the other hand,a similar study for non-Saccharomyces yeasts,whose contributions to winemaking have gradually been acknowledged,remains to be fully explored,with a few studies being reported.This review starts by discussing nitrogen impacts on non-Saccharomyces yeast growth and fermentation kinetics in different case scenarios,then proceeds to summarize the nitrogen preferences of individual yeast strains with regulation mechanisms elucidated by recent studies.Detailed discussions on the influences on the production of volatile compounds and proposed pathways therein are made,followed by future work suggested as the final section.In summarizing the nitrogen impacts on non-Saccharomyces yeasts throughout alcoholic fermentation,this review will be helpful in obtaining a more comprehensive view on these non-conventional wine yeasts in terms of nutrient requirements and corresponding volatile production.Research gaps will therefore be elucidated for future research.

The Influence of Gratering, Fermentation and Variety on the Physio-Chemical Quality of Cassava Starch

The study was conducted to determine the influence of gratering and fermentation parameters on the physicochemical quality of starch obtained from two cassava varieties in Sierra Leone (i.e., SLICASS 11 and SLICASS 6). Fresh cassava roots harvested from the Department of Agricultural Engineering were peeled, washed and grated before fermentation and starch extraction. Fermentation was carried out under separate aerobic and anaerobic conditions for a period of Seven days. Physicochemical analyses were conducted at the Postharvest Food and Bioprocess Engineering Laboratory of the Department of Agricultural and Bio-System Engineering, Njala University to determine the solubility, water absorption capacity and swelling power of starch extracts obtained from various experimental treatments. Fermentation method and duration had significant effects on the solubility, water absorption capacity (WAC) and swelling power (SP) of starch extracts. Maximum solubility and WAC were recorded on the fifth day, for both cassava varieties tested, with apparent significant difference resulting from the two gratering bands (i.e., with 1.5-inch nail hole and 4-inch nail hole sizes, respectively). While swelling power increased consistently with temperature for starch obtained from SLICASS-11 variety, an irregular pattern was observed for SLICASS-6 variety. A multiple correlation analysis proposes a significant and weak correlation between temperature, WAC (+0.150) and swelling power (+0.048). Also multiple correlation analyses suggest a significant correlation between fermentation period, the functional properties of starch extracts obtained from both fermentation methods and cassava varieties (i.e., solubility (−0.226), water absorption capacity (+0.301) and swelling power (+0.329)).

Development status and prospect of underground thermal energy storage technology

Underground Thermal Energy Storage(UTES)store unstable and non-continuous energy underground,releasing stable heat energy on demand.This effectively improve energy utilization and optimize energy allocation.As UTES technology advances,accommodating greater depth,higher temperature and multi-energy complementarity,new research challenges emerge.This paper comprehensively provides a systematic summary of the current research status of UTES.It categorized different types of UTES systems,analyzes the applicability of key technologies of UTES,and evaluate their economic and environmental benefits.Moreover,this paper identifies existing issues with UTES,such as injection blockage,wellbore scaling and corrosion,seepage and heat transfer in cracks,etc.It suggests deepening the research on blockage formation mechanism and plugging prevention technology,improving the study of anticorrosive materials and water treatment technology,and enhancing the investigation of reservoir fracture network characterization technology and seepage heat transfer.These recommendations serve as valuable references for promoting the high-quality development of UTES.

Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar

Shanxi aged vinegar(SAV)is a famous cereal vinegar in China,which is produced through a solid-state fermentation where diverse microbes spontaneously and complex interactions occur.Here,combined with the metatranscriptomics,the microbial co-occurrence network was constructed,indicating that Lactobacillus,Acetobacter and Pediococcus are the most critical genera to maintain the fermentation stability.Based on an extensive collection of 264 relevant literatures,a transport network containing 2271 reactions between microorganisms and compounds was constructed,showing that glucose(84%of all species),fructose(67%)and maltose(67%)are the most frequently utilized substrates while lactic acid(64%),acetic acid(45%)are the most frequently occurring metabolites.Specifically,the metabolic influence of species pairs was calculated using a mathematical calculation model and the metabolic influence network was constructed.The topology properties analysis found that Lactobacillus was the key role with robust metabolic control of vinegar fermentation ecosystem and acetic acid and lactic acid were the main metabolites with feedback regulation in microbial metabolism of SAV.Furthermore,systematic coordination of positive and negative impacts was proved to be inevitable to form flavor compounds and maintain a natural microbial ecosystem.This study provides a new perspective for understanding microbial interactions in fermented food.

6G New Multiple Access Technology

As a basic technology at physical layer of mobile communications,non-orthogonal multiple access has been attracting wide attention across the academia and the industry.During the standardization of the fifth-generation(5G)of mobile communications,3GPP conducted preliminary study on non-orthogonal multiple access without reaching the consensus to standardize the technology.

Current status and challenges for cell-cultured milk technology: a systematic review

Cellular agriculture is an innovative technology for manufacturing sustainable agricultural products as an alternative to traditional agriculture.While most cellular agriculture is predominantly centered on the production of cultured meat,there is a growing demand for an understanding of the production techniques involved in dairy products within cellular agriculture.This review focuses on the current status of cellular agriculture in the dairy sector and technical challenges for cell-cultured milk production.Cellular agriculture technology in the dairy sector has been classified into fermentation-based and animal cell culture-based cellular agriculture.Currently,various companies synthesize milk components through precision fermentation technology.Nevertheless,several startup companies are pursuing animal cell-based technology,driven by public concerns regarding genetically modified organisms in precision fermentation technology.Hence,this review offers an up-to-date exploration of animal cell-based cellular agriculture to produce milk components,specifically emphasizing the structural,functional,and productive aspects of mammary epithelial cells,providing new information for industry and academia.

Diagnosis and treatment of refractory infectious diseases using nanopore sequencing technology:Three case reports

BACKGROUND Infectious diseases are still one of the greatest threats to human health,and the etiology of 20%of cases of clinical fever is unknown;therefore,rapid identification of pathogens is highly important.Traditional culture methods are only able to detect a limited number of pathogens and are time-consuming;serologic detection has window periods,false-positive and false-negative problems;and nucleic acid molecular detection methods can detect several known pathogens only once.Three-generation nanopore sequencing technology provides new options for identifying pathogens.CASE SUMMARY Case 1:The patient was admitted to the hospital with abdominal pain for three days and cessation of defecation for five days,accompanied by cough and sputum.Nanopore sequencing of the drainage fluid revealed the presence of orallike bacteria,leading to a clinical diagnosis of bronchopleural fistula.Cefoperazone sodium sulbactam treatment was effective.Case 2:The patient was admitted to the hospital with fever and headache,and CT revealed lung inflammation.Antibiotic treatment for Streptococcus pneumoniae,identified through nanopore sequencing of cerebrospinal fluid,was effective.Case 3:The patient was admitted to our hospital with intermittent fever and an enlarged neck mass that had persisted for more than six months.Despite antibacterial treatment,her symptoms worsened.The nanopore sequencing results indicate that voriconazole treatment is effective for Aspergillus brookii.The patient was diagnosed with mixed cell type classical Hodgkin's lymphoma with infection.CONCLUSION Three-generation nanopore sequencing technology allows for rapid and accurate detection of pathogens in human infectious diseases.