Chitosan is widely used in molecular imprinting technology (MIT) as a functional monomer or supporting matrix because of its low cost and high contents of amino and hydroxyl functional groups. The various excellent properties of chitosan, which include nontoxicity, biodegradability, biocompatibility, and attractive physical and mechanical performances, make chitosan a promising alternative to conventional functional monomers. Recently, chitosan molecularly-imprinted polymers have gained considerable attention and showed significant potential in many fields, such as curbing environmental pollution, medicine, protein separation and identification, and chiral-compound separation. These extensive applications are due to the polymers’ desired selectivity, physical robustness, and thermal stability, as well as their low cost and easy preparation. Cross-linkers, which fix the functional groups of chitosan around imprinted molecules, play an important role in chitosan molecularly-imprinted polymers. This review summarizes the important cross-linkers of chitosan molecularly-imprinted polymers and illustrates the cross-linking mechanism of chitosan and cross-linkers based on the two glucosamine units. Finally, some significant attempts to further develop the application of chitosan in MIT are proposed.

Staphylococcus simulans and Lactobacillus plantarum screened from Guizhou specialty food were used to prepare fermented pork loin ham. The sensory qualities and flavor profiles of fermented pork loin hams from 0 to 42 days were investigated in order to reveal the dynamics of fermented pork loin ham. The results show that total free amino acids (TFAA) content reached the highest value on the 35th day, and the umami amino acids, including aspartic acid (ASP), glutamic acid (GLU), glycine (GLY), and alanine (ALA), were the main amino acids in all periods. Notably, the RV coefficient (0.875) indicates that free amino acids (FAA) are highly correlated with the sensory score of the E-tongue. In terms of the volatile compounds identified, the esters content gradually increased between 7 and 42 days, and ethyl octanoate was the most abundant compound during all periods. These esters imparted a characteristic aroma component to the fermented pork loin ham. The most important finding was that the increase in the content of esters represented by octanoic acid-ethyl ester might be related to the increase in the content of FAA with the increase in fermentation time. Both the E-nose and E-tongue showed good discrimination ability for fermented tenderloin ham with different fermentation times, which was crucial in cases with large clusters. In addition, the multiple factor analysis (MFA) indicated that the E-nose aroma value might be the key factor in distinguishing fermented pork loin ham with different fermentation times.

Background: The genomic information available for Pediococcus pentosaceus is primarily derived from fermented fruits and vegetables, with less information available from fermented meat. P. pentosaceus LL-07, a strain isolated from fermented meat, has the capability of producing exopolysaccharides (EPS). To assess the probiotic attributes of P. pentosaceus LL-07, we conducted whole-genome sequencing (WGS) using the PacBio SequelIIe and Illumina MiSeq platforms, followed by in vitro experiments to explore its probiotic potential. Results: The genome size of P. pentosaceus LL-07 is 1,782,685 bp, comprising a circular chromosome and a circular plasmid. Our investigation revealed the absence of a CRISPR/Cas system. Sugar fermentation experiments demonstrated the characteristics of carbohydrate metabolism. P. pentosaceus LL-07 contains an EPS synthesis gene cluster consisting of 13 genes, which is different from the currently known gene cluster structure. NO genes associated with hemolysis or toxin synthesis were detected. Additionally, eighty-six genes related to antibiotic resistance were identified but not present in the prophage, transposon or plasmid. In vitro experiments demonstrated that P. pentosaceus LL-07 was comparable to the reference strain P. pentosaceus ATCC25745 in terms of tolerance to artificial digestive juice and bile, autoaggregation and antioxidation, and provided corresponding genomic evidence. Conclusion: This study confirmed the safety and probiotic properties of P. pentosaceus LL-07 via complete genome and phenotype analysis, supporting its characterization as a potential probiotic candidate.