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In order to explore the effect of co-fermentation with Monascus and Aspergillus oryzae on the quality of soybean paste, the volatile flavor components in soybean pastes produced using pure and mixed cultures of A. oryzae (Piniang M003) and Monascus (PM001) were determined by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and comparatively analyzed by principal component analysis (PCA), and Illumina MiSeq sequencing technology was used to analyze the changes in the microbial community structure during the mixed culture fermentation process. Meanwhile, the correlation between the major microorganisms and the major flavor substances was analyzed. The results showed that the composition and content of flavor substances and the composition and relative abundance of microbial communities in the soybean paste produced by co-fermentation were significantly better than those in the soybean paste fermented with A. oryzae monoculture. The major flavor substances in soybean paste were significantly positively correlated with dominant genera such as Aspergillus, Bacillus, Monascus and Leuconostoc. The flavor quality of the soybean paste produced with a mixed culture of A. oryzae and Monascus in a ratio of 3:1 (m/m) was best. The results of the study showed that the mixed culture fermentation with Monascus and A. oryzae could significantly improve the flavor quality of soybean paste, which will be informative for the improvement of the flavor quality of soybean paste.

To select high-efficiency strains suitable for semi-dry black douchi fermentation, this study compared and analyzed the koji-making effects of six Aspergillus oryzae strains and one Lichtheimia corymbifera strain with large differences in enzyme-producing capacity. The results showed that A. oryzae HN3.042, DM1 and DM2 had a strong ability to metabolize amylase, and the fermented douchi had a lower L* value. A. oryzae 24M-1, 30M-1, and PNM003 had a strong ability to produce protease, aminopeptidase, and carboxypeptidase, resulting in greater utilization of protein substrates and higher contents of total acid and amino nitrogen in the fermented douchi. In terms of volatile flavor substances, the douchi fermented with stains HN3.042, DM1, and DM2 had a relatively higher content of 1-octen-3-ol, isovaleric acid, and 4-methylpentanoic acid. The douchi fermented with strains 24M-1, 30M-1, and PNM003 had a relatively higher content of trans-2-nonenal, 3-octanone, and isophorone, resulting in richer and better flavor quality. L. corymbifera QM3 had lower enzymatic activity when compared with A. oryzae, resulting in poorer physicochemical indicators, lower contents of free amino acids and volatile flavor substances and poorer quality in douchi. The study suggests that the quality of douchi is related to the enzyme-producing capacity of the koji mold. The predominance of amylase in the koji enzyme system is conducive to the formation of color and acidic flavor substances in douchi, while with the predominance of proteolytic enzymes is conducive to the formation of amino nitrogen and good flavor quality in douchi.

In both plastic surgery and burn treatment departments, the management of postoperative wounds is a crucial element of surgical care, profoundly influencing patient recovery and the broader spectrum of healthcare outcomes. The monitoring of wound flatness after surgery, although a pivotal component of this process, is frequently underemphasized. In most cases, this parameter can only be judged based on doctors' personal experience. Here, we propose a compact, fully integrated wireless sensing system encapsulated by soft biocompatible materials for quantitative assessment of wound flatness and long-term temperature. The absence of physical tethers and the ion-gel-based construction of the micro-structured sensor represent key defining features, resulting in high measurement resolution of 2 mm radius and 0.096 Ω / ° C and reliable capabilities. In addition, these sensors can be connected to the server network or mobile clients to evaluate the state of postoperative suture wounds and monitor the patient's recovery status. With our devices, detailed data on smoothness and temperature of sutured wounds can be collected, analyzed, and stored for medical assistance as well as being used to improve the quality of surgery. [ABSTRACT FROM AUTHOR]

Capsaicinoids are a class of alkaloids with vanillyl and medium/long-chain fatty acid amide structures, and capsaicin and dihydrocapsaicin are the most pungent capsaicinoids. Some capsaicinoids activate related receptors and induce the transmission of nociceptive and thermic neural signals, leading to pungency perception. The Scoville scale is the most common method for pungency evaluation. However, it cannot reflect the actual pungency of samples because the result is only correlated with the contents of pungent substances. Time-intensity approach provides several quantitative indexes to measure pungency and is more useful. In addition to increasing the content of capsaicinoids, using aqueous-based carrier, increasing the temperature, sensitization, and some sensory stimuli can enhance the pungency perception of capsaicinoids, which deserves special attention in sensory evaluation. In summary, this paper reviewed the structure and distribution of capsaicinoids, mechanism and evaluation methods for pungency perception, as well as factors that may influence the perception of spiciness. This article provides some reference for the pungency prediction and development of spicy foods.

High-precision magnetometers play a crucial role in ocean exploration, geophysical prospecting, and military and security applications. Installing them on human-occupied vehicle (HOV) platforms can greatly enhance ocean exploration capabilities and efficiency. However, most existing magnetometers suffer from low sensitivity and excessively large size. This study presents a high-sensitivity, miniaturized magnetometer based on cesium optically pumped probes. The designed magnetometer utilizes a three-probe design to eliminate the detection dead zone of the cesium optically pumped probe and enable three-dimensional magnetic detection. The proposed magnetometer uses a flux gate probe to detect the three-axis magnetic field and ensure that the probe does not enter the dead zone. The three probes can automatically switch by measuring the geomagnetic elements and real-time attitude of the HOV platform. This article primarily introduces the cesium three-probe optically pump, flux gate sensor, and automatic switching scheme design of the above-mentioned magnetometer. Moreover, it is proven through testing that the core indicators, such as the accuracy and sensitivity of the cesium three-probe optically pumped and flux gate sensor, reach international standards. Finally, the effectiveness of the automatic switching scheme proposed in this study is demonstrated through drone-mounted experiments. [ABSTRACT FROM AUTHOR]

Electromagnetic exploration, characterized by its low cost, wide applicability, and high operational efficiency, finds extensive applications in fields such as oil and gas exploration, mineral prospecting, and engineering geology. Traditional controlled-source electromagnetic detection methods are typically confined to operating frequencies below 250 kHz, resulting in insufficient detection accuracy for applications such as shallow and intermediate-depth exploration, thereby constraining their performance in high-resolution imaging. To address these challenges, we propose a controlled-source ultra-audio frequency electromagnetic receive system based on the Internet of Things (IoT). We investigate cascaded digital filtering and sampling techniques to extend the receiver's sampling rate range, thereby elevating the operating frequency of controlled-source electromagnetic acquisition from the conventional maximum of 250 kHz to 1 MHz. The receiver achieves a sampling rate of up to 2.5 MHz, comprising three magnetic field measurement channels and two electric field measurement channels. The instrument is compact, lightweight, capable of real-time data storage locally, and real-time data transmission to an upper computer. Additionally, IoT technology is introduced, leading to the design of a cloud-based real-time remote control and data acquisition scheme. Experimental results demonstrate the stability of the instrument, meeting the requirements of field exploration. [ABSTRACT FROM AUTHOR]