Specimens of Coccomyces on Quercus (Cyclobalanopsis, Fagaceae) collected from Fodingshan National Nature Reserve in Guizhou Province, China, were identified as a new species and named Coccomyces fodingshanensis. A multi-gene phylogenetic analysis (ITS, LSU, mtSSU) showed that the new species is closely related to Coccomyces sinensis on Camellia species but differed by subrounded ascomata and fagaceous host.

Pit mud, a specific fermented soil, is an essential material for the fermentation of Chinese strong-flavour liquor. However, few studies to date have sought to characterize the spatial profiles of pit mud fungal communities in fermentation cellars from Chinese strong-flavour liquor distilleries. In this analysis, differences in fungal community structures and physicochemical properties in pit mud samples from different spatial positions within fermentation cellars were analyzed, revealing unique characteristic multidimensional pit mud fungal community profiles. Penicillium roqueforti, Pichia kudriavzevii, Aotearoamyces nothofagi, Penicillium robsamsonii, Alternaria arborescens, Trichosporon insectorum, Seltsamia ulmi, Trichosporon coremiiforme, Malassezia restricta were dominant in the pit mud samples form the upper cellar wall, whereas Metarhizium frigidum, Calonectria pseudoreteaudii, Penicillium clavigerum, Fusarium equiseti, Simplicillium chinense, Aspergillus intermedius, Trichosporon coremiiforme, Fusarium circinatum, Alternaria radicina, Aspergillus heterocaryoticus were predominant in the middle cellar wall. Alternaria radicina, Cladosporium chasmanthicola, Alternaria helianthiinficiens, Penicillium argentinense, Antarctomyces psychrotrophicus, and Trichosporon inkin are majorly present in the down cellar wall layer. Bipolaris axonopicola, Ramgea ozimecii, Penicillium argentinense, Calonectria queenslandica, Metarhizium robertsii, and Penicillium roqueforti were identified as the dominant fungi in pit mud samples from the cellar bottom. Additionally, Alternaria destruens and Alternaria doliconidium are present at notably high levels in all layers of pit mud samples. Moisture, pH, PO₄³⁻, acetic acid, humus, K⁺, Mg²⁺, Ca²⁺, butyric acid, and caproic acid levels in these different pit mud positions exhibited a rising incremental pattern from the upper wall layer to the bottom layer, whereas lactic acid levels were significantly lower in the bottom pit mud layer relative to these other layers. Moisture, pH, and NH₄⁺-N were identified as the three most significant factors associated with fungal community composition through a redundancy analysis. Overall, these findings may offer a theoretical foundation for future efforts to improve or standardize artificial pit mud.

This study investigated the feasibility to improve the emulsifying capacity of chicken liver (CL) protein using different isoelectric solubilization/precipitation (ISP) processes. The CL proteins were first solubilized at alkaline pH 10.5, 11.0, 11.5, and 12.0, followed by precipitation at pH 5.0, 5.5, and 6.0, respectively. Fresh CL paste was set as the control (raw). With the increase in solubilization pH, the protein recovery yield increased under the same precipitation pH, and the pH 12.0, 5.5 treatment obtained the highest recovery yield of 82% (p < 0.05), followed by the pH 5.0 precipitation treatments and the pH 12.0, 6.0 treatment. The particle size distribution of D_3,2 and D_4,3 was smaller for the pH 10.5 (except for the D_4,3 of pH 10.5, 5.0) and pH 11.0 solubilization treatments than those of the other treatments (p < 0.05), regardless of precipitation pH. Compared with that of the raw control, the emulsions of the pH 10.5 and pH 11.0 solubilization treatments, and pH 12.0, 6.0 treatment showed good stability. The pH 10.5, 6.0 treatment showed the best emulsification activity, followed by the pH 10.5, 5.5, pH 11.0, 6.0, pH 12.0, 6.0, pH 10.5, 5.0, pH 11.0, 5.5, and pH 11.0, 5.0 treatments, which were uniformly distributed and were stable without the stratification of emulsions. It was concluded that CL protein recovered through suitable ISP showed potential as an emulsifier, and thus expanded the application of CL protein for human consumption.

The effect of seven different thawing methods (atmospheric temperature thawing (AT), microwave thawing (MT), microwave magnetic nanoparticles thawing (MMT), microwave vacuum thawing (MVT), far-infrared thawing (FT), far-infrared magnetic nanoparticles thawing (FMT) and far-infrared ultrasonic thawing (FUT)) on water holding capacity, water mobility and microstructure of frozen pork was examined. The results showed that the thawing loss (1.5 %), cooking loss (22.5 %), and centrifugal loss (20.8 %) of MVT treatment were lower than those of other methods. Low field nuclear magnetism (LF-NMR) and magnetic resonance imaging (MRI) results showed that in MVT and FUT treatment, the proportion of bound and immobilized water increased, while free water decreased. The microstructure of frozen pork was significantly improved by microwave or far-infrared thawing assisted by magnetic nanoparticles, having a more compact and granular microstructure. In summary, MVT might be a favorable method to improve thawing meat quality and had broad potential applications in thawing meat processing.

As a traditional Chinese medicine, Angelica dahurica has significant medicinal and nutritional value. To optimize the extraction of flavonoids from Angelica dahurica and enhance its medicinal value, this study was conducted to optimize the process using response surface methodology and investigated the effects of ultrasonication time, ethanol concentration, and solid-liquid ratio on the extraction rate of flavonoids in Angelica dahurica based on single-factor tests. The ultrasound-assisted extraction process can significantly improve the extraction rate of flavonoids in Angelica dahurica, and the flavonoids exhibit antioxidant capacities, which provides a practical basis for the extraction of active ingredients from Angelica dahurica.

The effect of seven different thawing methods (atmospheric temperature thawing (AT), microwave thawing (MT), microwave magnetic nanoparticles thawing (MMT), microwave vacuum thawing (MVT), far-infrared thawing (FT), far-infrared magnetic nanoparticles thawing (FMT) and far-infrared ultrasonic thawing (FUT)) on water mobility and microstructure of frozen pork was examined. The results showed that the thawing loss, cooking loss, and centrifugal loss of MVT treatment were lower than those of other thawing methods. The results of LF-NMR and NMRI showed that in MVT and FUT treatment, the proportion of bound water and non-flowing water increased, while the proportion of free water decreased. The microstructure was significantly improved by microwave or far-infrared thawing assisted by magnetic nanoparticles, and the frozen pork samples had a more compact and granular microstructure. In summary, MVT and FUT improved the quality of thawed meat and have broad potential applications in thawing meat.