Traditional fermented foods harbor microbes that transform raw food components, improving their nutritional, shelf life, organoleptic, and health-promoting characteristics. Fermented foods are an important conduit of contact between bioactive components that act like antigens and the human body system. Versatile microbes in traditional fermented foods are associated with many health-promoting end-products, including dietary fatty acids and inherent fermenting microbial cells. Evidence shows that dietary fatty acid components regulate genes in a hormonally dependent manner, either directly via specific binding to nuclear receptors or indirectly by changing regulatory transcription factors. Fatty acids are implicated in anti-inflammatory, anti-obesogenic, immunoregulatory, cardioprotective, etc., activities. Challenges with scaling the production of traditional fermented foods stem from losing effective consortiums of microbial groups and the production of differential end-products. Industrialists scaling the production of traditional fermented foods must overcome safety and consistency challenges. They need to combine processes that lessen the advent of public health issues and introduce omics technologies that identify and maintain effective consortium groups, prune genes that code for toxic products, and inculcate microbes with additional beneficial characteristics. Incorporating omics in production will avail the benefits of traditional fermented foods to a larger population that craves them outside their native areas.

A diatomite-modified Fe₂O₃ (Fe₂O₃/Dia) catalyst was prepared to catalyze the ozonation degradation of sulfachloropyridazine sodium (SPDZ). The chemical oxygen demand (COD) was used as the index of pollutant degradation. The catalytic ozonation experiment showed that the COD removal rate of SPDZ was 87% under Fe₂O₃/Dia catalysis, which was much higher than that obtained when using Fe₂O₃ as the catalyst. The characteristics of the Fe₂O₃/Dia catalyst were investigated, and the successful synthesis of the Fe₂O₃/Dia composite catalyst was proved by XRD, XPS, SEM, FTIR, BET and other characterization methods. The catalytic mechanism of degradation by ozone with Fe₂O₃/Dia was analyzed. According to free-radical trapping experiments and an in situ electron paramagnetic spectrometer characterization analysis, the main oxidizing species in the catalytic Fe₂O₃/Dia ozone system is ·OH. The intermediates in the degradation process of SPDZ were detected and analyzed in detail by liquid chromatography-coupled mass spectrometry. The degradation mechanism and three degradation paths of SPDZ were proposed.

With the development of antibacterial, synergistic, and drug resistance research, the requirements for the specificity of antibiotics are getting higher and higher. In the research based on the specificity of antibiotics, this article uses intelligent medical image processing methods to study the specificity of the antibacterial efficiency of nanocopper oxide and the inhibition of drug resistance. Copper oxide nanorods have the properties of surface effect, quantum size effect, volume effect, and macroscopic quantum tunneling effect. Compared with ordinary copper oxide, the nanoscale gives them special properties of electricity, optics, and catalysis. In this article, in the research based on the specificity of antibiotics, the specificity of antimicrobial efficiency and drug resistance inhibition of nanocopper oxide are studied by using smart medical information processing methods. Drug sensitivity paper tablet method is a drug sensitivity experiment to determine drug sensitivity to make accurate and effective use of drugs for treatment. Colony growth method is used to take the equivalent volume of fermentation liquid at different times to determine the content of bacteria. In this article, Staphylococcus aureus is cultivated by the drug-sensitive disk method and the colony growth method. Then, according to this type of antibiotic and bacterial group combination, Staphylococcus aureus is divided into a penicillin group, nanocopper oxide group, and cephalosporin group. 0.5 g of the corresponding antibiotic was added to each group. TMP (trimethoprim) acts as a synergist, and the ratio of TMP to antibiotic is 1 : 5. Finally, we compared the inhibitory concentration indexes of the above three groups and inferred the synergistic effect of antibiotics and the inhibitory effect of drug resistance through the specificity of the antibiotics that the antibacterial activity was further studied. The results showed that the antibacterial effect of TMP combined with nano-CuO was 38% higher than that of the penicillin group and 41% higher than that of the cephalosporin group. In addition, the combined effect of TMP and antibiotics is greater than the combined effect of TMP and antibiotics alone. From the observation of smart medical system processing, it is speculated that the reason may be that they provide each other with a suitable environment. Because of this combined effect between the TMP and the antibiotic, it can influence each other. From the results, the combined effect is 48% higher than the combined effect. Therefore, according to the results of medical imaging, the combination of antibiotics and antibacterial synergists can improve specificity and antibacterial rate.

Background/Objectives: The present study aimed to investigate the effects of frozen (−18 °C) and refrigerated (4 °C) storage conditions on several beef bottom round quality parameters. Methods: Fresh beef bottom round samples were stored under both frozen (−18 °C) and refrigerated (4 °C) conditions. For frozen samples, the pH, color, cooking loss, thawing loss, centrifugal loss, drip loss, moisture content, shear force, TBARS and TPA were measured at 0, 30 and 60 days. For refrigerated samples, the pH and color were analyzed at 0, 1, 3, 5 and 7 days, and the differential metabolites were also identified based on the VOCs analysis combined with multivariate statistical analysis. Results: The surface color (L*, a*, and b*) of the beef bottom round became darker during both the frozen and refrigerated periods of prolonged storage. The samples’ pH significantly declined (p < 0.05) during the frozen storage but alternated (initially reduced and then increased) under refrigerated conditions. Additionally, the frozen treatment led to a significant change (p < 0.05) in the texture profile. The thiobarbituric acid reactive substance (TBAR) values, shear force, cooking loss, thawing loss, centrifugal loss, and drip loss increased significantly with an extended frozen storage time, while the moisture content was significantly lower (p < 0.05). Moreover, nine volatile organic compounds (VOCs) were identified as potential determinants of beef bottom quality during refrigerated storage. Conclusions: The findings can contribute to a deeper understanding of quality variations during frozen storage and refrigerated storage, and provide new thoughts to improve preservation and storage strategies for the beef bottom round.

Four sweet cherry cultivars (FuChen, Redlight, Huangmi, and Samituo) grown in northern China were used to produce sweet cherry wines with two alcohol levels. Physicochemical properties, antioxidant capacity, and volatile aroma compounds of the wines were systematically investigated. The results showed that wine from the Redlight cultivar with an alcohol content of 11.22 ± 0.17% contained the highest phenolic content and also exhibited the strongest antioxidant capacity as measured by DPPH and ABTS•⁺ assays. Meanwhile, wine from the FuChen cultivar with an alcohol content of 11.45 ± 0.03% had the highest anthocyanin content and showed the strongest FRAP antioxidant activity. Orthogonal partial least squares discriminant analysis (OPLS-DA) based on electronic nose data clearly distinguished the eight sweet cherry wine samples from different cultivars. A total of 58 volatile compounds were identified by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). Both principal component analysis (PCA) and OPLS-DA revealed clear differences among the sweet cherry wines based on their volatile composition. Using variable importance in projection (VIP) scores > 1 and relative odor activity values (ROAVs), the key aroma compounds contributing to the characteristic aroma profiles of the eight sweet cherry wines were identified as ethyl butanoate, isoamyl acetate, isoamyl hexanoate, methyl decanoate, ethyl decanoate, ethyl benzoate, methyl salicylate, citronellol, and eugenol. These findings provide important guidance for the selection of raw materials to improve the production of sweet cherry wines with targeted alcohol levels.