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Abstract Salient object detection is vital for non-specific class subject segmentation in computer vision applications. However, accurately segmenting foreground subjects with complex backgrounds and intricate boundaries remains a challenge for existing methods. To address these limitations, our study proposes SU2GE-Net, which introduces several novel improvements. We replace the traditional CNN-based backbone with the transformer-based Swin-TransformerV2, known for its effectiveness in capturing long-range dependencies and rich contextual information. To tackle under and over-attention phenomena, we introduce Gated Channel Transformation (GCT). Furthermore, we adopted an edge-based loss (Edge Loss) for network training to capture spatial-wise structural details. Additionally, we propose Training-only Augmentation Loss (TTA Loss) to enhance spatial stability using augmented data. Our method is evaluated using six common datasets, achieving an impressive $$F_{\beta }$$ F β score of 0.883 on DUTS-TE. Compared with other models, SU2GE-Net demonstrates excellent performance in various segmentation scenarios.

In this study, the screening of lactic acid bacteria from traditional fermented food was carried out by enrichment culture, dilution separation, and agar plate diffusion experiments. Physiological and biochemical and 16S rDNA gene sequence homology analysis were used to identify the lactic acid bacteria. Then, the main antibacterial substances produced by the lactic acid bacteria were determined by acid excretion, hydrogen peroxide exclusion, and protease hydrolysis. Finally, the bacteriocin crude extract was obtained by alcohol precipitation and Sephadex LH-20 chromatography, and then was applied to the preserving the whole large yellow croaker. To evaluate the preservation effect of the bacteriocin crude extract on the large yellow croaker, sensory evaluation, pH determination, viable cell counts, TVB-N determination and texture profile analysis were systematically carried out every 3 days. The experimental results showed that the lactic acid bacteria isolated from shrimp paste was Lactobacillus plantarum and named MMB-11. Meanwhile, the bacteriocin produced by MMB-11 was sensitive to protease and had notable acid tolerance and thermal stability. With the application of the bacteriocin on the preservation of large yellow croaker, the viable cell counts in MMB-11 group, control group and Nisin-treated group after 12 d of storage were 3.50×104, 1.10×105 and 4.50×104 CFU/g, respectively. Furthermore, after 12 d of storage, the TVB-N treated with MMB-11 group, control group and Nisin group were 20.91±0.66、31.37±0.21 and 21.44±0.45 mg/100 g, respectively. Overall, the results showed that the crude bacteriocin extract of MMB-11 had a better preservation effect on large yellow croaker than the Nisin-treated group and control group. This study provides a fundamental knowledge for developing safe and harmless biological preservatives for large yellow croaker.

The demand for roasted seaweed sandwich (Porphyra yezoensis) product has risen in recent years. The product slicing process has created a huge number of scraps that are not utilized effectively. Three lactic acid bacteria (LAB) strains were used to ferment P. yezoensis sauces in this study, including Lactobacillus fermentum, Lactobacillus casei, Streptococcus thermophilus, and the mixed strains (1:1:1, v/v). The fermentation characteristics, antioxidant capacity in vitro, sensory properties, and flavoring substances of fermented P. yezoensis sauces were analyzed. After 21 days of fermentation, all LAB strains grew well in the P. yezoensis sauces, with protease activity increased to 6.6, 9.24, 5.06, and 5.5 U/mL, respectively. Also, the flavors of P. yezoensis sauces fermented with L. casei and L. fermentum were satisfactory. On this premise, gas chromatography-mass spectrometry (GC-MS) was used to investigate the changes in gustatory compounds in P. yezoensis sauces fermented with L. casei and L. fermentum. In general, 42 and 41 volatile flavor chemicals were identified after the fermentation of L. casei and L. fermentum. Furthermore, the fermented P. yezoensis sauce possessed greater DPPH scavenging activity and ferric-reducing ability power than the unfermented P. yezoensis. Overall, the flavor and taste of P. yezoensis sauce fermented by L. casei was superior.