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Fermented mustard seed is a unique delicacy from Assam, India, with many health benefits. The fermentation process involves a complex interplay of various microbes that give the final product its desired characteristics. A comprehensive understanding of fermented mustard's microbial and metabolite composition can aid in optimizing the fermentation process, enabling the retention of maximum beneficial effects. This study reports the traditional fermentation process of mustard seeds, the composition of its native microbe-metabolite, and the development of a starter culture that increases the polyunsaturated fatty acid (PUFA) content. The fermented mustard seeds have a complex bacterial ecosystem comprising of Staphylococcus , Bacillus , Mammaliicoccus , Weisella , Corynebacterium , Aerococcus, Ruoffia, Paenibacillus , and Enterococcus. Moreover, untargeted metabolomics reveals that it is a rich source of functional metabolites, especially PUFA. Based on multi-omics approaches, the study deduced the core bacterial composition to be S. succinus , S. saprophyticus , and B. subtilis , with a strong positive correlation (p < 0.05) with the synthesis of PUFA. Optimized fermentation experiments of mustard seed with the core bacterial group resulted in an enhanced PUFA content of 52.9%. Transcriptome study on HT-29 cells treated with optimized fermented mustard seed extract exhibited differential expression of genes linked to cellular pathways associated with gastrointestinal health, such as gut homeostasis, intestinal barrier integrity, immuno-modulatory, and neuronal development. This study revealed an omics-guided strategy for the development of starter-assisted controlled fermentation with experimental validation on fermented mustard seed. [Display omitted] • Traditional fermented mustard seed may be optimized as a functional food. • Omics-guided approaches revealed the core-bacterial species in PUFA synthesis. • Optimized fermentation with core-bacteria enhanced production of PUFA. • PUFA enriched fermented mustard improved hallmarks of gastrointestinal health. [ABSTRACT FROM AUTHOR]

This study analyzed the impact of yeast and mold on the proteolysis of dry-cured ham protein. Debaryomyces hansenii , isolated from Doenjang (DJ) and fermented sausage (FS), was used as a starter in the preparation. The experiment involved three repetitions, using 10 gluteus medius muscles each in the 2, 4, and 6-week aging periods. It assessed the following parameters: aging yield, moisture and crude protein content, pH, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profile, non-protein nitrogen (NPN) content, shear force, and in-vitro digestibility. SDS-PAGE analysis reve protein aled that proteolysis occurred as the aging period increased, and the treatment groups DJ25, FS25, and DF25 displayed thicker bands at 25 kDa than the treatment groups DJ20, FS20, and DF20. The NPN tended to increase as the aging period increased, and treatment groups consistently exhibited higher NPN levels than the control at the same aging temperature. The shear force DJ25, FS25, and DF25 tended to have lower shear force values than the other treatments in the final week. The in-vitro digestion profile showed an increased digestion rate of pepsin and trypsin as the aging period increased. DJ25, FS25, and DF25 exhibited significantly higher pepsin and trypsin digestion rates than DJ20, FS20, and DF20 (P < 0.05). In conclusion, the findings indicate that aging dry-cured ham at 25 °C yields higher proteolysis, lower shear force, and higher digestion rates, suggesting that such a process would result in enhanced consumer preference and superior product quality. [Display omitted] • Quality and physicochemical properties can be enhanced based on the combination and temperature of microorganisms. • Treatments aged at the same temperature exhibited higher ripening yield and NPN content compared to the controls. • Aging at higher temperatures can increase protein degradation and improve the digestibility of dry-cured ham. • The optimal production of dry-cured ham is recommended at 25° using the DJ and FS starter culture. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the technical and physical performances of starters, substitutes and whole-match players of different playing positions: central defender, full-back, central midfielder, wide midfielder, and forward. Data were collected from the Chinese Super League. Technical and physical match-performances were analysed using independent / paired t-tests for the following groups: starters (n = 4,794) vs. substitutes (n = 1,208); whole-match players (n = 3,505) vs. substitutes (n = 1,208); within-player comparisons: starters (n = 258) vs. substitutes (n = 258). Significant differences were identified between substitutes and starters/whole-match players for central defenders (number of shots, total distance), central midfielders (high-intensity and total distance, number of high-intensity runs and sprints), wide-midfielders (high-intensity distance, number of high-intensity runs and sprints) and forwards (number of forward passes). Significant differences were identified during within-player comparisons for fullbacks (shot success, ground challenges success), central midfielders (number of passes, shots, aerial challenges and ground challenges), wide midfielders (number of high-intensity runs, sprint % of distance) and forwards (sprint % of distance, number of shots). Substitutes in the CSL experienced greater work-rates and completed more technical actions than starters or whole-match players but with a lower efficacy that was modulated by playing position. [ABSTRACT FROM AUTHOR]

This study was conducted on a private farm at Wallerfield, Eastern Trinidad using 30 crossbred (Large White x Landrace) piglets with an initial live weight of 11.9 (± 0.8) kg. A completely randomized design was used in which the 30 piglets were randomly allocated to five diets. In phase 1 of the study, pigs were offered starter diets and in phase 2 they were offered grower diets. In each phase five dietary treatments were used: T0= positive control (commercial pig starter / grower); T10 = 100 g/kg dried cassava by-products; T20= 200 g/kg dried cassava by-products; T40 = 400 g/kg dried cassava by-products; T60 = 562 g/kg dried cassava by-products. The feeding trial lasted for a total of 40 days. In both the first and second feeding phases, there were no differences (P > 0.05) on animal performance in terms of final live weight (kg), average daily gain (g ADG /day), average (daily) dry matter intake (g DMI/day) and feed conversion ratio (g DMI/ g ADG) between dietary treatments. It was concluded that cassava by-products derived from the making of cassava chips for human consumption can be included in pigs' starter and grower diet to replace maize grain. However, based on the observation of undigested cassava chips in the feces at the starter phase, finer particle sizes may improve utilization. [ABSTRACT FROM AUTHOR]

Hybrid electric vehicles (HEVs) are a good compromise between full electric vehicles and conventional combustion engine vehicles. A simple hybrid electric vehicle configuration can be obtained by fitting a starter-alternator unit to an internal combustion engine (ICE) vehicle. In this way considerable fuel savings and emission reductions can be achieved, especially in urban driving, by employing strategies such as start-stop, power boost or regenerative braking. This paper firstly presents the requirements and operating modes of a starter- alternator system followed by the presentation of dynamic models for simulating the ICE cranking process and the generator operation of the system. [ABSTRACT FROM AUTHOR]

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