Cellulose-degrading bacteria were identified from distillery lees, and the strains were optimized for fermentation and enzyme production, providing effective strains for the resource utilization of distillery lees and developing cellulase. Based on the univariate test, the response surface test was used to optimize enzyme production conditions for fermentation. The screened strain JZ2 had a clear circle-to-colony diameter ratio of 2.0. The enzyme activities of exoglucanase, endoglucanase, and β-glucosidase were 4.341 ± 0.05 U/mL, 1.874 ± 0.04 U/mL, and 0.739 ± 0.02 U/mL, respectively. The bacterial colonies were large, and the bacterial cells’ morphology was rod-shaped. We identified Bacillus cereus (JZ2) from 16S rDNA sequence homology and phylogenetic tree analysis as belonging to the genus Bacillus in the thick-walled Bacillus phylum. The optimum production conditions of cellulase from strain JZ2 were a fermentation time of 2 d, a rotation rate of 180× g, and a temperature of 26 °C using the response surface method. The enzyme activity of JZ2 was 4.625 U/mL under optimal enzyme production conditions. In addition to good activity, the cellulase from the JZ2 strain may have the potential to convert distillery lees cellulose into useful compounds.

To study the diversity of microbial flora in Hongqu sufu and analyze the characteristics of special flavor compounds, this study took self-made Hongqu sufu as the research object. Dynamic changes in sufu during fermentation were studied. High-throughput sequencing (HTS) was used to analyze changes in the diversity of fungal and bacterial communities during fermentation. The results showed that at the phylum level, the dominant fungal phyla were identified, Mucormyces and Ascomycetes. The dominant bacterial phyla were Proteobacteria and Firmicutes. At the genus level, the dominant fungal genera were identified as Actinomucor, Monascus, and Aspergillus. The dominant bacterial genera were Pseudomonas, Aneurimibacillus, Sphingobacterium, and Bacillus. Headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) combined with technology that can dynamically change flavor compounds was explored to investigate the correlation between microbiota and flavor compounds. In different stages of fermentation, 75 main volatile organic compounds were identified, including seven alcohols, four acids, 16 alkanes, 14 olefins, seven kinds of aldehydes, two kinds of ketones, 10 kinds of esters, one kind of phenol, one kind of sulfur-containing compound, one benzene, and 12 other compounds. The correlation analysis between flora and flavor compounds showed that the fungi genera Alternaria and Pichia were significantly correlated with most flavor compounds. Bacteria genera including Weissella, Hafnia-Obesumbacterium, and Leuconostoc had a strong positive correlation with ethyl oleate.

In this work, the overall adsorption kinetic process of hydroquinone on Phragmites australis biochar (PAC) was analyzed in depth. A 3D mass transfer model of pore volume and surface diffusion was established, and the diffusion mechanism was analyzed. The characterization results show PAC has a higher porosity value, which is conducive to the adsorption of hydroquinone. The adsorption process modeling results show that the combined effect of pore volume diffusion and surface diffusion promotes the total diffusion process of hydroquinone in the PAC particles, and the two mechanisms of pore volume and surface diffusion exist simultaneously. Under the different operating concentrations, the range of surface diffusion coefficient D_s is 2.5 × 10⁻¹⁰–1.74 × 10⁻⁹ cm²/s, and the contribution rate of surface diffusion SDCP% is close to 100%, which is much larger than pore volume diffusion, revealing that regardless of the contact time and position, surface diffusion occupies the main position in intraparticle diffusion.

Mustard and wild jujube are highly distinctive agricultural products, with mustard being widely used in northern China for preparing pickled vegetables. However, the potential of their co-fermentation to develop novel food products with enhanced flavor and quality remains underexplored. This study aimed to investigate the correlation between physicochemical properties, volatile compounds, and the structural dynamics and interactions of microbial communities during the mixed fermentation of mustard and wild jujube powder. The fermentation process was monitored for changes in pH, total titratable acidity, and nitrite content. Volatile compounds were analyzed to identify key flavor components, while high-throughput sequencing was employed to track microbial community succession. Correlation analysis was subsequently used to examine associations between environmental factors, bacterial dynamics, and flavor formation. The results indicated that mixed-fermented mustard exhibited a faster pH decline, increased total titratable acidity, and lower nitrite content during fermentation. Flavor analysis revealed that co-fermentation reduced the sulfur compound content by 28%. Thirteen key volatile compounds were identified throughout fermentation. At the phylum level, the dominant microbial community shifted from Proteobacteria in the early stages to Firmicutes in later stages. At the genus level, the abundance of Stenotrophomonas increased, while Pseudomonas and Micrococcus decreased. Correlation analysis indicated that pH, total acidity, nitrite, and Pseudomonas were associated with bacterial community structure and the formation of multiple volatile compounds. This study provides novel insights into the flavor and microbial characteristics of mixed-fermented mustard and wild jujube products, offering a scientific basis for developing fermented vegetable products with enhanced flavor profiles.