Search

In this study, six lipase-producing strains from food sources were screened for their ability to produce lipase. Among them, Staphylococcus epidermidis N30 and Yarrowia lipolytica C11 demonstrated high enzyme activities of 1.07 and 0.84 U/mL, respectively. They had the following enzymatic properties: optimum reaction temperature of 50 ℃ and pH of 8.0. The optimum substrate for S. epidermidis N30 was C4 ester, while that for Y. lipolytica C11 was C8 ester. The inoculation of sour meat with S. epidermidis N30 or Y. lipolytica C11 effectively enhanced the production of flavor substances, especially ethyl butyrate, ethyl caproate, ethyl caprylate, ethyl caprate, nonanal and 1-octen-3-ol, thus promoting the production of fruity, floral, wine-like, mushroom-like and fatty aromas in sour meat.

[Purpose/Significance] Combing the relevant influencing factors of the citation frequency of a single paper and the research status of the prediction of the citation frequency, this paper provides a comprehensive and systematic cognitive framework from the perspective of the involvement of scientific researchers and scientific research institutions in such research. [Method/Process] Using the literature research method, through the systematic combing of the existing literature, this paper summarized the relevant contents and characteristics of the influencing factors, research objects and research methods of citation prediction, compared and analyzed different methods by means of list, and summarized the common problems and some innovative solutions of the existing research. [Result/Conclusion] In the process of systematic combing and summarizing, it is found that the causal relationship between influencing factors and prediction results is not clear, the research sample data is lack of diversity, the relationship between the applicability of research results and prediction cycle is not clear, and the interpretability of model evaluation is weak. Therefore, we should improve the follow-up research quality from the aspects of solving the preconditions of the problem, selecting targeted samples, improving the extraction methods of influencing factors, and using mathematical thinking mode for modeling.

Invasive species cause considerable ecological and economic damage. Despite decades of broad impacts of invasives on diversity and agriculture, the genetic adaptations and near-term evolution of invading populations are poorly understood. The fall webworm, Hyphantria cunea, a highly successful invasive species that originated in North America, spread throughout the Northern Hemisphere during the past 80 years. Here, we use whole-genome sequencing of invasive populations and transcriptome profiling to probe the underlying genetic bases for the rapid adaptation of this species to new environments and host plants. We find substantial reductions in genomic diversity consistent with founder effects. Genes and pathways associated with carbohydrate metabolism and gustatory receptors are substantially expanded in the webworm genome and show strong signatures of functional polymorphisms in the invasive population. We also find that silk-yielding-associated genes maintained a relatively low level of functional diversity, and identify candidate genes that may regulate the development of silk glands in fall webworms. These data suggest that the fall webworm's ability to colonize novel hosts, mediated by plasticity in their gustatory capabilities along with an increased ability to utilize novel nutrition sources and substrates, has facilitated the rapid and successful adaptation of the species throughout its range.

Hox genes, specifically the bithorax complex (ubx, abdominal-a, and abdominal-b), play a crucial role in specifying posterior abdominal development and serve as key regulators of germline gene development in insects. However, the function of the bithorax complex in the pine caterpillar moth, Dendrolimus punctatus, a major pine tree defoliator in China, remains largely unknown. Specifically, Abdominal-A (Abd-a) controls regional variation in abdominal segmentation in model insects such as Drosophila and Tribolium; however, its role in D. Punctatus remains unexplored. In this study, CRISPR/Cas9 was used to functionally characterize Abd-a in D. punctatus. Two target sites were selected, and the genotypes and phenotypes of the G0 and G1 generations were evaluated. Our findings indicate that knocking out Abd-a led to an abnormality in the posterior segments A2–A7, as well as the loss of appendages, mainly prolegs, and affected the thoracic T3 segmentation as well as wing development. Moreover, mutation in Abd-a also impacted anal and reproductive development. Taken together, these results demonstrate that DpAbd-a is essential for embryonic and reproductive development in D. punctatus and could be a promising target for genetic control of this devastating conifer defoliator. [ABSTRACT FROM AUTHOR]

Strong-flavor Daqu, as a fermentation agent, plays a significant role in shaping the quality of strong-flavor baijius, and fungal species in Daqu are important factors affecting the quality of Daqu. Therefore, we selected strong-flavor Daqu from seven different origins to study the fungal composition and the effects of the fungal composition on the physicochemical properties and volatile organic compounds (VOCs). It was found that the fungal composition influences the physicochemical properties of Daqu. Specifically, there was a positive link between Rhizomucor, Rhizopus, Thermomyces, and liquefying activity and a positive correlation between Aspergillus and fermenting activity. Furthermore, the relationships between esterifying activity and Thermomyces, Rhizomucor, Aspergillus, Pichia, and Saccharomycopsis were found to be positive. The VOCs in Daqu were affected by Aspergillus, Issatchenkia, Pichia, and Thermoascus. Issatchenkia was significantly positively correlated with benzeneethanol as well as Aspergillus and pentadecanoic acid ethyl ester, ethyl myristate. Pichia and Thermoascus were significantly negatively correlated with benzaldehyde and 2-furaldehyde. This study deepens our understanding of the relationship between VOCs, the physicochemical properties with microbial communities, and reference significance for the production of better-quality strong-flavor Daqu. [ABSTRACT FROM AUTHOR]