Alviss

Chinese fermented sausage is a famous fermented meat product with a complex microbiota that has a potential impact on flavor and quality. In this study, Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3 were used as starter cultures to investigate the change in bacterial diversity, metabolic pathways, and flavor compounds during the ripening process of fermented sausages. High-throughpu...

Introduction Microbial inoculants can reinvent the value and edible security of cultured sausages. Various studies have demonstrated that starter cultures made up of Lactic acid bacteria (LAB) and Staphylococcus xylosus (known as L S) isolated from traditional fermented foods were used in fermented sausage manufacturing. Method This study evaluated the impact of the mixed inoculation cultures on ...

This meta-analysis aimed to investigate the effectiveness of conservative and surgical treatments of scaphoid fracture. The literature databases of Pubmed, Cochrane library, and Embase were searched in March 2022. This work extracted the data based on healing time, grip strength, range of wrist motion, nonunion, time before returning to work, and complications (including persistent pain, malunion ...

Increasing light energy utilization efficiency is an effective way to increase yield and improve quality of watermelon. Leaf is the main place for photosynthesis, and the color of leaf is directly related to the change of photosynthesis. In addition, leaf yellowing can be used as a marker trait to play an important role in watermelon hybrid breeding and improve seed breeding. It can not only be us...

(This summary has been generated by AI. Generate your own summaries: https://www.alviss.ai/alboard/#/editorial) In this study, 150 mmol·l-1 nacl was used to deal with the seedlings of salt tolerant and salt sensitive watermelon varieties. Compared with the salt sensitive variety, the salt tolerant variety had higher k+ accumulation, lower cl-, cl- accumulation, and malondialdehyde content i...