Buchernst3145

The importance of fermentation temperature has been highlighted as it correlates with biodiversity and microbial metabolism for a microbial community. In this study, microbial community succession and volatile flavors during sauce-flavor Baijiu fermentation at different initial temperatures (LT group 28 ± 2 °C and HT group 37 ± 2 °C) were investigated using Illumina Miseq sequencing and gas chromatography-mass spectrometry (GC-MS). First, we found that different initial temperatures had a significant effect on fermentation parameters (P less then 0.001); specifically, a higher initial temperature increased the accumulation of acetic acid and decreased the production of ethanol. Second, the microbial communities were characterized by decreased α-diversity and increased β-diversity (P less then 0.05) during heap fermentation. A higher initial temperature accelerated the increase in Lactobacillus and led to a faster microbial succession rate. Lactobacillus could be used as microbial markers of microbial succession rate in sauce-flavor Baijiu fermentation. Next, we found that acetic acid drove microbial succession under a higher fermentation temperature. Molecular ecological network analysis showed that different fermentation temperatures affected microbial interactions. The higher temperature enhanced microbial interactions of Lactobacillus. In addition, 50 volatile flavors were identified in the fermented grains. High temperature increased the content of total acid and reduced total esters, and Lactobacillus and Saccharomyces were the important microbiota related to different flavor compounds between the two groups. Collectively, altering the initial temperature led to differences in microbial succession rates and volatile flavors in the sauce-flavor Baijiu fermentation process. Therefore, these results are valuable for exploring quality control and management strategies in the spontaneous fermentation process.Dry beans are an affordable, nutritious food that often require long cooking times. Storage time and conditions, growing environment, and genotype influence cooking times. Little is known about factors underlying genetic variation for cooking time. Using fast and slow cooking genotypes from four different seed types (brown, cranberry, red mottled, yellow), the objectives of this study were to (1) characterize genetic variability for cooking time across multiple soaking time points; (2) determine the roles of seed coat and cotyledon cell wall physical traits in genetic variability for cooking time; and (3) identify seed coat and cotyledon cell wall compositional differences associated with genetic variability for cooking time. Genotypes were evaluated for cooking time on unsoaked beans and beans soaked for 3, 6, 12, 18, and 24 h. Cooking times were sharply reduced after 3 h of soaking and plateaued after 6 h of soaking. Interestingly, the genotypes in each pair that cooked faster when soaked did not necessarily cook faster when unsoaked. Greater seed coat percentage, cotyledon cell wall thickness, total and insoluble whole seed dietary fiber, and insoluble cotyledon cell wall isolate were genotypic factors associated with longer cooking times of soaked beans. Thicker seed coat macrosclereid- and osteosclereid-layers were genotypic factors associated with longer cooking times of unsoaked beans. These findings suggest that cotyledon cell wall thickness and composition have a significant role in genetic variability for cooking time of soaked beans and seed coat layer thickness relates to the genetic variability for cooking time of unsoaked beans.The aim of this study was the use and revalorization of two persimmon by-products A and B generated in the juice production process. The by-product B resulting from a pectinase enzymatic treatment of peels and pulp to optimize juice extraction was especially suitable for recovery of valuable bioactive carotenoids. The extraction solvents and solvent combinations used were ethanol, acetone, ethanol/acetone (5050 v/v) and ethanol/acetone/hexane (252550 v/v/v). HPLC-DAD analysis detected and identified a total of nine individual carotenoids namely violaxanthin, neoxanthin, antheraxanthin, lutein, zeaxanthin, β-cryptoxanthin 5,6-epoxide, β-cryptoxanthin, α-carotene, and β-carotene. β-cryptoxanthin and β-carotene represented 49.2% and 13.2% of the total carotenoid content (TCC) in the acetone extract from by-product B. TCC contributed greatly to antioxidant activity of acetone extract derived from this by-product. Pectinase enzymatic treatment of persimmon peels and pulp followed by absolute acetone extraction of carotenoids could be an efficient method to obtain a rich extract in these compounds that could be used as nutraceutical ingredient.

Patients with occult pneumothorax (OPTX) requiring positive-pressure ventilation (PPV) face uncertain risks of tension pneumothorax or chest drainage complications.

Adults with traumatic OPTXs requiring PPV were randomized to drainage/observation, with the primary outcome of composite "respiratory distress" (RD)).

Seventy-five (75) patients were randomized to observation, 67 to drainage. RD occurred in 38% observed and 25% drained (p=0.14; Power=0.38), with no mortality differences. BAF312 One-quarter of observed patients failed, reaching 40% when ventilated >5 days. Twenty-three percent randomized to drainage had complications or ineffectual drains.

RD was not significantly different with observation. Thus, OPTXs may be cautiously observed in stable patients undergoing short-term PPV when prompt "rescue drainage" is immediately available. As 40% of patients undergoing prolonged (≥5 days) ventilation (PPPV) require drainage, we suggest consideration of chest drainage performed with expert guidance to reduce risk of chest tube complications.

Therapeutic study, level II.

Therapeutic study, level II.

A community lockdown has a profound impact on its citizens. Our objective was to identify changes in trauma patient demographics, volume, and pattern of injury following the COVID-19 lockdown.

A retrospective review was conducted at a Level-1 Trauma Center from 2017 to 2020.

A downward trend in volume is seen December-April in 2020 (R

=0.9907). February through April showed an upward trend in 2018 and 2019 (R

0.80 and R

=0.90 respectively), but a downward trend in 2020 (R

=0.97). In April 2020, there was 41.6% decrease in total volume, a 47.4% decrease in blunt injury and no decrease in penetrating injury. In contrast to previous months, in April the majority of injuries occurred in home zip codes.

A community lockdown decreased the number of blunt trauma, however despite social distancing, did not decrease penetrating injury. Injuries were more likely to occur in home zip codes.

A community lockdown decreased the number of blunt trauma, however despite social distancing, did not decrease penetrating injury.