The natural aging cycle of light-flavor Baijiu is long, and it requires high equipment occupancy and capital costs. Physical aging acceleration technology has become a research focus due to its ability to accelerate maturation without adding any contaminants. This paper reviews the application and mechanism of high-temperature, infrared, microwave, ultrasonic, ultra-high pressure, and plasma technologies in the aging of light-flavor Baijiu. High-temperature aging accelerates molecular activation by increasing temperature, achieving the effect of traditional aging in 3 to 6 months, but it results in high alcohol loss. Infrared aging utilizes thermal effects and resonance to break hydrogen bonds and reduce fusel oil, but it is limited to laboratory use due to “reversal” and high energy consumption. Microwave aging optimizes esters at 50 ℃ for 10 minutes at 70 W, approaching natural aging, but metal ion interference and “reversal” restrict its large-scale application. Ultrasonic aging has limited single-factor effects and requires combination with ceramic particles for enhanced efficacy. Ultra-high pressure aging accelerates reactions by breaking non-covalent bonds, and the changes in total acid and esters after treatment conform to natural aging patterns, without “reversal” and suitable for industrialization. Plasma aging promotes oxidation through active oxygen and ultraviolet radiation, increasing components such as ethyl palmitate. Although it has the advantages of short time and low cost, the mechanism and equipment development need further exploration. The research results show that ultra-high pressure has been partially applied, and plasma has significant potential. Future research should focus on the mechanism analysis and equipment optimization of plasma to support efficient production.

Lactoferrin is a non-heme iron-binding glycoprotein that is primarily expressed and secreted in mammary epithelial. Due to its biological functions such as anti-microbial, immune regulation, anti-infection, and inhibition of tumor growth, it is considered a novel antibacterial anti-cancer drug as well as a food and cosmetic additive with great development potential. Due to the low yield and high cost of traditional methods for extracting lactoferrin from milk, the large-scale production and application of lactoferrin have been limited. Compared with traditional methods of lactoferrin production, genetic engineering for producing recombinant lactoferrin has the advantages of high yield, low cost, and single product. The author elaborated on the current research progress in producing recombinant lactoferrin and lactoferrin peptides using genetic engineering technology, including animal expression systems, prokaryotic and eukaryotic expression systems, with a focus on methods that can increase the expression and secretion of lactoferr.

In recent years, consumers have shown increasing attention to health, hygiene, and environmental protection, along with a growing focus on skin care. Plant extracts, containing extremely diverse active substances, demonstrate broad application prospects in the cosmetics industry. Additionally, fermentation technology based on microbial metabolism enables the conversion of plant raw materials into high-value-added functional components, opening up a new pathway for exploring novel raw materials in cosmetics. This paper summarizes the current application status of biological fermentation technology in cosmetics, introduces the basic principles, methods, and commonly used strains of plant fermentation technology, and highlights its main efficacies in the cosmetics field, including antioxidant, whitening, anti-inflammatory effects, and skin barrier repair. Furthermore, it analyzes the research limitations of applying fermentation technology to plant raw materials and prospects the future development trends of plant-fermented cosmetics. In conclusion, plant extracts have paved a brand-new development path for the cosmetics industry through biological fermentation technology, showing broad prospects and significant significance in practical applications. It is proposed that future research should focus more on the conversion mechanisms during fermentation, as well as the types and structural characteristics of active components in the products, to develop safer, more efficient, and environmentally friendly raw materials for the cosmetics industry.

Zero-valent iron(ZVI), as a reductive material, has been widely used for the remediation of contaminated groundwater. The biogenic sulfidation of ZVI, facilitated by sulfur metabolites produced by sulfate-reducing bacteria(SRB), enhances ZVI's reactivity and selectivity toward contaminants while mitigating the undesirable hydrogen evolution reaction. Compared with chemical sulfidation, biogenic sulfidation is more efficient, cost-effective and environmentally friendly. Moreover, it also facilitates the in situ sulfidation of ZVI already deployed underground, offering a promising avenue for practical applications. This review examines the dual effects of ZVI on SBR growth and metabolism, summarizing both its toxic and promoting influences. It elaborates on three SBR-mediated corrosion mechanisms: cathode depolarization, metabolite corrosion, and extracellular electron transfer. Natural and enhanced biogenic sulfidation processes of ZVI are also discussed in detail. Furthermore, the review highlights the key challenges and outlines future research directions for advancing this technology in groundwater remediation. These insights aim to provide a solid theoretical foundation and technical guidance for the application of biogenetic sulfidated ZVI in this field.

In this paper, Streptomyces ghanaensis HL-404 which produces flavomycin was used as the starting strain, and multiple rounds of compound mutagenesis were performed by atmospheric pressure and room temperature plasma mutagenesis (ARTP) and Ethyl methanesulfonate (EMS), and ribosome engineering technology was combined to screen the resistance of the mutant strain to streptomycin and rifampin. The resistant strains obtained through the preliminary screening of 24-well plate culture combined with bacteriostatic circle method were screened again by shaking flask after a complete high-throughput screening system was established, and the high-performance liquid chromatography was used to detect the titer of flavomycin. Finally, the high-yielding strain HL-1712 was successfully obtained, and its fermentation titer was increased by 67.3% compared with the starting strain. After genetic stability verification, the strain still did not significantly decrease the titer after 5 generations of subculture. The compound mutagenesis combined with ribosome engineering technology and high-throughput screening used in this paper greatly improved the screening efficiency of highyielding strains of flavomycin, and proved that this method has effectiveness.

Fluorescein isothiocyanate (FITC) is a widely used fluorescent labeling probe known for its broad-spectrum labeling ability, high fluorescence quantum yield, and excellent water solubility. Its technological development in the field of fluorescent labeling has become increasingly sophisticated. FITC plays a pivotal role in clinical medicine, drug development, and biological research, particularly excelling in tumor imaging, drug delivery monitoring, and biomarker detection. Despite its advantages, challenges remain, including environmental pollution during synthesis and limitations due to photobleaching. Future advancements are expected through the development of greener synthesis routes, the construction of photostable variants, and the integration of microfluidic technologies. These innovations could allow FITC labeling to overcome current limitations and extend its applications in precision medicine, environmental monitoring, and intelligent packaging. This review systematically summarizes methods for optimizing FITC synthesis, highlights its fluorescence labeling applications, and discusses the contributions of derivative compounds (e,g.,2', 7'- dichlorofluorescein isothiocyanate), providing a comprehensive technical roadmap for future progress in FITC develpment.

The effect of Lactiplantibacillus plantarun N1 fermentation on Auricularia auricula polysaccharides was investigated in this study. Firstly, polysaccharides were extracted by ethanoprecipitation and deproteinized by Sevage method. Two water-soluble polysaccharides, namely Auricularia auricula polysaccharide (AAP) and fermented Auricularia auricula polysaccharide(FAAP), were isolated from the Auricularia auricula liguid before and after fermentation. The physicochemical properties and biological activities of AAP and FAAP were studied. The results showed that the proportions of D-mannose, D-fucose, D-xylose, D-arabinose, and D-glucuronic acid in FAAP increased by 6.7‰,1.4‰,1.8‰,34.3‰, and 31.2‰, respectively. The molecular weight of the main polysaccharide component decreased from 1. 98X10⁶Da (AAP) to 1.45X10⁶Da (FAAP),while the triple helix structure content increased. By inducing insulin resistance in HepG2 cells with insulin, it was found that FAAP can increase glucose consumption by 8. 69%, regulate the relative expression levels of diabetes-related genes PI3K, AKT, GSK3β, and GLUT2, and improve insulin resistance by restoring and ameliorating abnormal glucose metabolism in insulin resistance HepG2 through the PI3K/AKT signaling pathway.

Sea cucumbers, as an important marine economic resource, their by-products such as sea cucumber intestines, sea cucumber gonads, and sea cucumber cooking liquids generated during processing are rich in bioactive substances like saponins, polysaccharides, and protein peptides. However, they are usually discarded as waste, which not only causes serious resource waste but also poses pollution risks to the environment. Based on this, a systematic review was conducted on the types of sea cucumber by-products, their nutritional composition, and biological activity. The focus was on discussing the preparation technologies of bioactive substances in sea cucumbers and their by-products and the current development status of related functional products. Furthermore, the future development prospects and technical barriers were analyzed, aiming to provide research ideas for promoting the high-value utilization of sea cucumber by-products.

To improve the nutritional value of cookies, low-gluten flour, butter, erythritol, and corn bran dietary fiber powder were as the main raw materials to produce corn bran dietary fiber cookies. Sensory scores and water absorption were used as indicators to study the effects of butter, erythritol, corn bran dietary fiber, whole egg mixture, and salt addition on the quality of corn bran dietary fiber cookies through single factor experiments. The formula of corn bran dietary fiber cookies was optimized through response surface experiments. The results showed that the optimal formula for was based on the quality of low gluten wheat flour, with a butter addition of 39%, erythritol addition of 15%, corn bran dietary fiber addition of 14%, whole egg mixture addition of 40%, white sugar addition of 10%, and salt addition of 2%. The sensory score of the prepared corn husk dietary fiber cookie was 92.40, which was basically consistent with the predicted value of 92.96. The product was rich in dietary fiber, up to 6.1%, the mass fraction of protein was 15%, and after adding erythritol to the cookie, the mass fraction of fat was reduced to 18.4%, which had higher nutritional value.

Phenolic compounds can be transformed into glycoside conjugates upon entering plants, which may release free phenolic compounds in the gastrointestinal tract of animals. Ignoring the presence of glycoside complexes can lead to an underestimation of the risks associated with phenolic compounds. This study developed an analytical method for the simultaneous determination of five phenolic compounds and their glycoside conjugates in complex plant matrices using liquid chromatography-tandem mass spectrometry(LC-MS/MS). Key parameters, including chromatographic mobile phase, extraction solvents, and elution solvents, were systematically optimized. Methanol-water was selected as the mobile phase, with a V(methanol)∶V(water) ratio of 9∶1 for extraction, and 5 mL of methanol combined with 5 mL of dichloromethane as the elution solvent for solid-phase extraction. A matrix-matched approach was employed to minimize matrix interference during quantitative analysis. This method demonstrated satisfactory sensitivity, with limits of detection and quantification ranging from 0.2-0.6 ng/g and 0.6-2.0 ng/g, respectively. Spiked recovery rates ranged from 79.2% to 103.1%, with intra-day and inter-day relative standard deviations of 2.8% to 10.7% and 5.6% to 18.3%, respectively, indicating good precision and reproducibility. Application of this method to contaminated lettuce samples showed significantly higher levels of phenolic glycoside conjugates(413.2-2 637.1 ng/g) compared to phenolic parents(172.8-569.6 ng/g). This finding suggests that neglecting glycoside conjugates in lettuce would lead to a 0.8-7.5 fold underestimation of the health risks associated with phenolic contamination.

Ganoderma lucidum is a medicinal fungus with demonstrated anticancer potential. This study compared the effects of triterpenes extracted from G. lucidum via low-temperature extraction(GLEC) and hot water extraction(GLEH) on HepG2 cells. The results of the MTT assay showed that at a concentration of 1 200 μg/mL, GLEC significantly inhibited cell proliferation(62.7±0.98)% compared to GLEH(48.5±1.1)%. Flow cytometry revealed that GLEC induced a higher apoptosis rate(54.1±0.88)%, caused more pronounced G0/G1 phase arrest, and led to a greater loss of mitochondrial membrane potential. qRT-PCR analysis results showed that GLEC exerts its effects by suppressing the Wnt/β-Catenin pathway and activating the caspase-dependent apoptotic pathway, with significantly elevated expression levels of Caspase-3 and Caspase-8 compared to the GLEH. This study provides experimental evidence for optimizing the extraction methods of G. lucidum triterpenes.

As a key technology in the field of bioengineering, microbial fermentation is of great significance to the development of many sectors such as biomanufacturing and the food industry. Relying on the ORBIT Intelligence patent analysis platform, this study retrieved and analyzed 234,767 global patents related to microbial fermentation technology. Using the method of patent mapping, we conducted multi-dimensional statistical analysis on the patent application trend characteristics, cooperation network of high-impact patent holders, cooperation network of inventors, and evolution path of core technologies in this technical field. This study reveals the current research status and development trends of the microbial fermentation field, providing references for patent layout, cooperation, and innovation directions in this field. The results show that patent applications in the microbial fermentation field have grown rapidly in recent years, reaching a peak in 2017, and forming high-impact patent holders represented by Jiangnan University, Zhejiang University of Technology, and South Korea's CJ Cheiledang Corporation. Chinese universities are the core technical forces in the cooperation network of patent holders, while enterprises are key participants in technology transformation and industrial application by embedding themselves in the technical network through cooperation. Inventor cooperation mainly occurs within their employing units, and high-yield inventor teams are concentrated at Jiangnan University, focusing on fermentation engineering and gut microbial technology. The evolution paths of core technologies mainly include strain screening and improvement, and microbial metabolic engineering; foreign enterprises such as Denmark's Novozymes, Danisco USA, and Japan's Ajinomoto Co., Inc. have played a leading role in core technological innovation.

Edible fungal polysaccharides are one of the most important active substances in edible fungi, with various pharmacological effects. The active efficacy of edible fungal polysaccharides is closely related to their structure. More and more studies have shown that edible fungal polysaccharides have great potential in improving symptoms of inflammatory bowel diseases. This article reviewed the extraction methods and structural characteristics of edible fungal polysaccharides, and discussed the improvement effect and mechanism of edible fungi polysaccharides on inflammatory bowel diseases, and provided the reference for the processing and utilization of edible fungal polysaccharides and the prevention and treatment of inflammatory bowel diseases.

The fermentation of rice sour soup using glutinous rice or indica rice as the substrate still relies on traditional methods. However, the process is vulnerable to fluctuations in raw material quality, contamination by stray bacteria and fungi, and other factors. These issues result in challenges such as weak sourness, off-flavors, and deterioration of the rice sour soup. Gas chromatography-mass spectrometry(GC-MS) was employed to analyze the volatile flavor compounds in both normal and off-flavor rice sour soup, and to investigate their physicochemical and quality characteristics. The results revealed that compared with normal rice sour soup, the total acid mass concentration of the off-flavor rice sour soup increases, while the pH, nitrite mass concentration and reducing sugar mass concentration all decrease. A total of 48 volatile flavor compounds were identified, including acids, esters, aldehydes, phenols, ketones, and alcohols. This study examined the quality characteristics of normal and off-flavor rice sour soup and explored the correlation between volatile flavor compounds and physicochemical properties. These findings provide a scientific basis for stabilizing and improving the quality of rice sour soup.

In recent years, the domestic xanthan gum production capacity has been expanding, and the xanthan gum industry is facing the pressure of fierce market competition and overcapacity. In this study, non-enzymatic free radical scavengers were screened and applied in xanthan gum fermentation to reduce the mass concentration of free radicals in fermentation broth. By comparing the effects of hydrogen peroxide, ascorbic acid and tea polyphenols applied in xanthan gum fermentation on shear properties, viscosity and gum production, it was found that tea polyphenols could significantly improve the thickening performance and stability of xanthan gum fermentation, and the gum production level was as high as 42. 95 g/L. further comparing the different adding amounts of tea polyphenols, the optimal amount of tea polyphenols was determined when the volume of xanthan gum fermentation medium was 3‰. This study improves the fermentation level of xanthan gum, reduces the production cost, and is of great significance to promote the healthy development of xanthan gum enterprises in China.

Studies on the process of enzymatic removal of the sensitizing factor Major royal jelly protein(MRJP1) from royal jelly, and preliminary evaluation of the hypoglycemic and hypotensive efficacy of enzymatically digested royal jelly. The optimal process parameters for the enzymatic digestion of royal jelly were determined by orthogonal test as 2 000 U/g, enzymatic time of 4 h and enzymatic temperature of 37 ℃. Establishment of MRJP1 sensitization model(Balb/c mice) to verify the desensitization effect, study results show that enzymatically digested royal jelly does not cause allergic reactions in mice, activity assay tests revealed a significant increase in the hypoglycemic and hypotensive activities of enzymatically digested royal jelly. The process of enzymatic removal of sensitizing factors from royal jelly studied by the author not only enhances the safety of royal jelly, but also improves the physiological activity of enzymatically digested royal jelly in cardiovascular protection.

A comparative analysis was performed on the structure, physicochemical properties,and functional characteristics of four protein fractions derived from Grifola frondosa. The study revealed that the proteins obtained through different extraction methods exhibited variations in structure, physicochemical attributes, and functional properties. The results indicated that the essential amino acid content in Grifola frondosa albumins, globulins, and glutelins all surpassed the recommendations set by WHO/FAO, highlighting their potential as plant-based protein supplements. The four protein fractions primarily consisted of β-turns and β-sheets, with differences observed in their secondary structures. The particle size of the proteins decreased progressively during the extraction process, accompanied by a broader distribution range. These structural variations are likely key factors contributing to the distinct functional properties of the proteins. Regarding functional characteristics, albumins, globulins, and glutelins exhibited excellent water retention, suggesting their suitability for application as viscous protein products. Albumins showed strong emulsifying properties and emulsion stability, making them promising candidates as emulsifying agents. Globulins exhibited greater stability in colloidal systems, while glutelins displayed notable foaming and gel-forming abilities, suggesting potential applications as a foaming aid and a food structural matrix. This research provides a theoretical foundation for the development and application of Grifola frondosa proteins in food and related industries.

Using atmospheric and room temperature plasma(ARTP) mutagenesis to enhance neomycin sulfate production in Streptomyces fradiae, the optimal mutagenesis conditions were determined as 10 seconds of exposure time and 100 W output power. A complete high-throughput cultivation and screening method was developed. Mutant strains were cultivated in 24-well plates, and neomycin sulfate potency was determined using the phosphotungstic acid colorimetric method combined with a microplate reader. Results showed a strong correlation between the phosphotungstic acid colorimetric method and the traditional bioassay. The combination of 24-well plate fermentation and colorimetric detection significantly improved the screening efficiency of high-yielding neomycin sulfate strains. Following ARTP mutagenesis and high-throughput screening, the mutant strain S574 was obtained, with a shaking flask titer 12.65% higher than the original strain and good genetic stability.

The neutralization liquid processed through traditional decolorization and impurity removal methods still contains trace amounts of soluble proteins, polysaccharides, pigments, and metal ions. If not effectively removed, these impurities can significantly impact the quality of monosodium glutamate. To address this issue, the optimal clarifying reagent was screened and applied to the decolorization process to reduce impurity levels. Using transmittance and sodium glutamate content of the treated neutralization liquid as evaluation indicators, optimal reagent dosage and reaction conditions including reaction time, temperature and pH were determined through single-factor experiments and Box-Behnken design of the response surface method. The results showed that when clarified with 2.7‰ of the clarifying agent at 64 ℃, pH 6.5, and a reaction time of 36 minutes, the transmittance of the neutralization liquid reached 89.2%, a significant improvement over the original process. This optimized approach effectively enhances the quality and efficiency of the neutralization solution.

In order to explore the optimal fermentation process of dandelion honey yogurt, dandelion, honey and pure milk were used as raw materials, the amount of raw materials and fermentation conditions were determined by single factor experiments, and the response surface method was used to optimize the fermentation conditions to determine the addition amount and fermentation time of dandelion juice, honey and strains by sensory score as the index. The results showed that the optimal fermentation conditions of dandelion honey yogurt were as follows: under the conditions of 41 ℃, with the mass fraction of dandelion and honey both at 12% and the volume fraction of the microbial strain at 0.6%, fermentation was carried out of 8 h. The finished yogurt has a dandelion flavor, and the taste is delicate, with moderate sweetness and sourness, and the appearance is milky white and semi-solidified. Under the optimized conditions, the highest sensory score of dandelion honey yogurt was 92.7, pH value was 4.48, acidity was 83 °T, water retention was 96%, viscosity was 3 550 mPa·s, protein mass fraction was 2.86%, reducing sugar mass fraction was 0.42%, Escherichia coli was not detected, and lactic acid bacteria were 2.52×10(7 )CFU/mL. The research results can provide theoretical basis and practical reference for the development of yogurt varieties.