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In this study, the microbial diversity of high temperature Daqu from different distilleries in Maotai town was analyzed by the pure culture technique and macrogenomic sequencing. The results showed that a total of 212 Bacillus strains were isolated and identified including B. sonorensis (77 strains), B. licheniformis (39 strains) and B. amyloliquefaciens (19 strains). A total of 55 high-quality genomes were obtained by metagenomic binning, including 18 new strains suspected of being Bacillus sp., Lactobacillus sp. and Weissella sp.. The analysis of the microflora structure showed that the dominant bacteria in Daqu were Desmospora sp. 8437, B. sonorensis and B. amyloliquefaciens, and the relative abundance of B. sonorensis and B. amyloliquefaciens in Daqu from distillery A were significantly lower than that from distillery B (P < 0.05). The diversity and abundance of microorganisms in high temperature Daqu from distillery A were significantly lower than those in Daqu from distillery B (P < 0.05), and there was a significant difference in microflora structure between them. In terms of functions, the differential metabolic pathways with higher abundance in high temperature Daqu from distillery A were mainly related to the biosynthesis of amino acids, while those from distillery B was mainly related to the degradation of L-rhamnose. This study is of positive significance for improving the fermentation process and screening excellent strains in the future.

Osteoporosis is a systemic metabolic bone disease characterized by decreased bone mass, damage to bone tissue microstructure, increased bone fragility, and susceptibility to fractures, while sarcopenia is a syndrome characterized by progressive reduction in overall muscle mass and functional decline. Based on the common pathophysiological mechanism and close correlation between the two, the concept of 'osteosarcopenia' has gradually emerged to describe the simultaneous attenuation of muscles and bones. Signaling pathways serve as important signal transmission channels between muscles and bones, and if abnormal, they can lead to osteosarcopenia. The aim of this article, therefore, is to review the signaling pathways related to osteogenesis and myogenesis, such as Hedgehog, Hippo, mTOR, MAPK, in order to provide new ideas for targeted treatment of osteosarcopenia.

In this study, multi-dimensional characterization of different layers of alcoholic fermentative material in Maotai-flavor baijiu cellar in the fifth round of fermentation from a certain region in Hubei was carried out by route analysis, culturable methods, metagenomics, and bionic methods. The results showed that there was no significant difference in the counts of total bacteria, lactic acid bacteria, or yeast and mold among different layers of alcoholic fermentative material (P > 0.05). However, acidity, alcohol content, starch content and reducing sugar content were significantly higher in the middle than lower layer (P < 0.05). Sensory evaluation showed that the lower layer had a stronger bitter taste and bitter aftertaste as well as higher concentrations of nitrogen oxides and methane. The analysis of sequencing data from the MG-RAST database for the fourth round of fermentation showed that the major genera in alcoholic fermentative material were Acetilactobacillus and Sarocladium, whose relative abundance in alcoholic fermentative material was significantly different between the fourth and fifth rounds of fermentation (P < 0.05). Also, there was a significant difference in the microbial community structure of alcoholic fermentative material between the two rounds (P < 0.05), while the difference in the microbial community structure among different layers of alcoholic fermentative material was relatively small. Correlation analysis showed that there was a close relationship between microorganisms in alcoholic fermentative material and its sensory and physicochemical quality.

In this study, gas chromatography-mass spectrometry (GC-MS) was used to analyze the changes of important aroma components in whey wine, and high-throughput sequencing technology was used to analyze the bacterial community changes in whey wine. Moreover, correlation analysis was conducted between aroma components and bacterial community. The results showed that the number of flavor substances generally increased during the fermentation process of whey wine. A total of 102 volatile flavor substances were detected, with ester being the most abundant. Based on their odor activity values (OAV), 15 important aroma substances, such as ethyl benzoate, ethyl acetate and ethyl butyrate were identified in whey wine. Lactobacillus was the absolutely dominant genus at the early stage of fermentation, while Lactobacillus and Lactococcus became the absolute dominant genera as the fermentation process progressed. Bacterial function prediction showed that the major metabolic activities of whey wine were amino acid metabolism and carbohydrate metabolism. Correlation analysis showed that most flavor substances were positively correlated with Lactococcus and Raoultella. The genera Lactococcus and Raoultella showed a significantly positive correlation with ethyl phenyl acetate, ethyl decanoate, ethyl caproate and ethyl acetate. Lactobacillus was positively correlated with citral, caprylic acid, decanoic acid, 4-ethylphenol, ethyl heptanoate, methyl decanoate and ethyl oleate. This study can provide a theoretical basis for the selection of starter cultures for and the flavor control of whey wine.

Based on intelligent senses and gas chromatography-ion mobility spectrometry (GC-IMS) technology, this study took the fourth round base liquor collected from Handan Yongbufenli Wine Co., Ltd.in Hebei province as the main research object to explore the influence of storage years on the sensory quality and flavor characteristics of Maotai-flavor liquor. The results showed that the total ester content and total ester content of Maotai-flavor liquor in different storage years were 74.16-85.40 mmol/L and 2.89-3.64 g/L, respectively. With the increase of the storage years of Baijiu, the total ester content, total ester content, flavor, organic sulfide and terpene content in liquor body showed a significant downward trend, while the brightness, acid taste and aroma content of liquor body increased significantly. A total of 49 volatile compounds were identified by GC-IMS, which can effectively distinguish Maotai-flavor liquor with different storage years. Eighteen key differential compounds with variable importance in the projection (VIP) value>1 and P<0.05 were screened, and six aroma compounds with relative odor activity value (ROAV)>1 were selected from them.Among them, 3-methylbutyrate ethyl ester and 2-methylbutyrate ethyl ester were significantly higher in Maotai-flavor liquor stored for 10 years (P<0.05), and they played a positive role in the sensory quality of Baijiu, such as brightness, acidity, bitterness, astringency, saltiness and aromatic flavor. Therefore, Maotai-flavor liquor stored for 10 years has better quality, and this study provides a theoretical basis for selecting the appropriate storage time for Maotai-flavor liquor. [ABSTRACT FROM AUTHOR]

With the development of multilingual information on the Internet, how to effectively represent the infor-mation contained in different language texts has become an important sub-task of natural language information processing. Therefore, cross-lingual word embedding has become a hot technology. Cross-lingual word embedding can be mapped to a shared low-dimensional space with the help of transfer learning, and the grammar semantic and struc-tural features can be transferred between different languages, which can be used to model cross-lingual semantic infor-mation. By training a large number of corpora, a general word embedding is obtained in BERT (bidirectional encoder representations from transformers) model, which is further dynamically optimized according to specific downstream tasks to generate context-sensitive word embedding, thus solving the aggregation problem of previous models and obtaining dynamic word embedding. Based on the literature review of the existing cross-lingual word embedding based on BERT studies, this paper comprehensively describes the development of cross-lingual word embedding learning based on BERT learning methods, models and techniques, as well as the required training data. According to different training methods, it is divided into two categories, supervised learning and unsupervised learning. And the representative research of the two types of methods is compared and summarized in detail. Finally, the evaluation methods of cross-lingual word embedding are summarized, and the prospect is made by studying the cross-lingual word embedding of Mongolian and Chinese based on BERT.

[Purpose / Significance] Voluntary service is a form of voluntary non-profit social welfare activity. With the development of the public cultural system in China, the important role of voluntary service organizations has gradually emerged. [Methods / process] This paper first reviews the current situation of voluntary service organizations' participation in the supply of public cultural services in China, and then based on the analysis of three cases, it points out several major problems and puts forward optimization strategies, to provide references for voluntary service organizations in their participation in the supply of public cultural services. [Results / Conclusions] At present, the main problems of voluntary service organizations in their participation in the supply of public cultural services in China are: supporting policies need to be formulated, and the integration of volunteers' participation and service supply needs to be improved; voluntary service funds need to be raised from diversified sources, and the supply of cultural services lacks autonomy; the interaction between volunteers and the public is not smooth, and the multi-level supply of cultural services needs to be developed; the internal management of organizations is not standardized and the mechanism of introducing and cultivating high-quality talented people needs to be improved. The relevant government departments and voluntary service organizations need to take corresponding measures to solve the problems in time.

In this study, Gas chromatography-mass spectrometry (GC-MS) was used to analyze the changes of flavor substances during the fermentation of congee, and its physicochemical properties and sensory quality were analyzed. The results showed that the 0-48 h pH value rapidly decreased from 4.09 to 4.13 during the fermentation process, and the acidity showed a step rising trend. The acidity increased from 4°T to 31.2°T during 0-48 h fermentation. The total sugar content increased first and then decreased, and the total sugar content increased from 85 mg/L to 93 mg/L during 0-6 h fermentation. The total sugar content decreased from 83 mg/L to 52 mg/L during fermentation 12-48 h. With the extension of fermentation time, L* value of congee showed a decreasing trend from 57.5 to 30.55 for 0-48 h, a* value and b* val¬ue increased from 0.55 to 0.35 for 0-48 h, and b* value increased from 0.35 to 5.70. A total of 16 amino acids were detected from the congee samples. The content of total amino acids increased to twice of that of 0 h after fermentation for 48 h, and the content of glutamic acid and aspartic acid was the highest. The detection results of electronic nose technology showed that W5S (nitrogen oxide compounds), W1S (methyl groups) and W1W (sulfide sensitive) sensors were more responsive to congee samples. In terms of taste, sour porridge has the strongest response signal of sour, sweet and salty taste. GC-MS analysis showed that 90 volatile compounds were detected from the sour porridge, among which ethyl acetate, eunesol, nonylaldehyde, ethyl enanthate and acetic acid were important aroma components. This study provides theoretical reference for further development of congee products. [ABSTRACT FROM AUTHOR]

Objective: To investigate the quantitative classification and measuring method of nasal deviation and effectiveness of Septo-rhinoplasty for nasal deviation., Method: Fourteen selected cases of nasal deviation were rectified by Septo-rhinoplasty. The deviated parameters were measured both before and after operation., Result: The deviated parameter after operation was (2.75 +/- 1.67) mm in 14 cases. The preoperative parameter was (5.05 +/- 2.03) mm. The difference in changes of deviated parameters before and after operation was significant (P < 0.01). Satisfactory results were achieved after operation in 12 cases. The rate of good cosmetic outcome was 85.71%., Conclusion: Both quantitative grading standard of nasal deviation and measurement of deviation value contribute to clinical diagnosis and medical records. The Septo-rhinoplasty is effective for nasal deviation.

Objective: To investigate the advantage and postoperation notice of immediate local skin flaps transference for the treatment of acute auricle trauma defect., Method: A retrospective study was carried out to judge the immediate local skin flaps transference for sixty-three patients who underwent ear injury., Result: All the flaps survived postoperation. After a follow-up observation for 12-18 months, the shapes of all patients' ears were satisfying, and there were no osteochondritis., Conclusion: Immediate local skin flaps transference for the treatment of acute auricle trauma defect could recover the shape of ears in short time. The colour of flaps were similar as the ears, so the local skin flaps were ideal material for the ear reconstruction. If the wound were contaminated, antibiotics must be used, in addition to the Dexamethasone intravenous for seven to ten days which may inhibit the osteochondrites to some extent.