1. To eliminate the extensively accumulated by-product N-acetylglucosamine (GlcNAc), the UDP-GlcNAc epimerase (NeuC) pathway without GlcNAc production was firstly reconstructed and optimized in Bacillus subtilis, and thereby NeuAc titer increased to 5.9 g/L and the by-product GlcNAc was eliminated. 2. The maximum titer of NeuAc in fed-batch fermentation in a 3-L fermenter was 21.8 g/L.

A label-free fluorescence quenching immunoassays using hydroxyl radical-sensitive carbon dots as fluorescence probe was established for simultaneous extraction and highly sensitive detection of six wide-spectrum antibiotics (nitrofuran metabolites, chloramphenicol, and florfenicol) in animal-derived food. The organic combination of •OH-sensitive CDs, high-sensitivity fluorescence quenching immunoassays, and efficient pretreatment methods provides support for the development and application of new immunoassay technology.

(a) Mannosyl compounds obtained from microbial fermentation exhibited immunomodulatory activities in the innate and adaptive immune systems. (b) The immunomodulatory activity of mannosyl compounds on RAW 264.7 cells mainly functioned through mitogen-activated protein kinases and MyD88-dependent signaling pathways. (c) The length of the mannosyl chain and the type of glycosidic bounds influence the function of mannan oligosaccharides.

The microrheological properties of different starter combinations (Lactobacillus bulgaricus and Streptococcus thermophilus) in the milk fermentation process were analyzed by multifrequency diffusion spectroscopy. Meanwhile, the fermented milk's stability, texture, and sensory characteristics were also observed during storage. This study will provide data support and methodology for developing and screening compound starters applied for milk fermentation in the future.

Natto, produced by fermentation of soybeans by B. subtilis natto (a subspecies of B. subtilis), has been consumed as a traditional fermented food for at least a thousand years. Natto is attracting interest as a potential functional food for health. This review summarizes compounds and its functions of B. subtilis natto.

Lactiplantibacillus plantarum X7022 is a novel strain isolated from the traditional fermented stinky tofu brine. L. plantarum X7022 could alleviate constipation by improving defection indices. L. plantarum X7022 regulated gut microbiota dysbiosis in the two different constipation models.

• Supplementation with Moringa leaves powder (MLP) enhances the growth and survival of probiotics on the fermented quinoa.

• Adding of MLP to fermented quinoa increases its phenolic content and antioxidant activity.

• Feeding with fermented quinoa containing of MLP improves the lipid profile of experimental rats.

Colorless and translucent polyamide 4 (PA4) films, which are both bio-based and biodegradable, were prepared by the solution casting method in a dual-solvent system. The physical properties of single PA4 films were originally characterized, and the effects of molecular weight and environmental humidity on PA4 were investigated.

Meta-analysis using response ratios was performed to assess the effects of seven generally used processing techniques on four key aroma compounds in fruit juices.

Whey protein was enzymatically hydrolyzed using an ultrahigh-pressure synergistic enzymolysis method. The identified amino acid sequences were then synthesized, and their antioxidants and DPP-IV inhibitory activities were determined. Whey protease hydrolysates could potentially be expected to be successfully commercially developed as functional peptides in the future.

This study screened Pediococcus pentosaceus and Leuconostoc mesenteroides insects in traditional Sichuan sausages and determined their nitrite-reducing properties during different production processes. These two strains are expected to be the starting point for the improvement of biological safety and nitrite residue control in traditional Sichuan sausage production.

This study reported two commercial egg white proteins (P110 and M200) to substitute gluten or xanthan gum in veggie sausages. Study shown M200 could substitute both the gluten and xanthan gum for improving the texture of veggie sausages.