preparation-of-high-quality-fermented-fish-product

Preparation of High-Quality Fermented Fish Product

This protocol provides a method for preparation of industrialized fermented fish product with sturgeon (Aquilaria sinensis) meat product. The procedures ...

dose-response-threshold-effects-c-reactive-proteintriglycerideglucose

Dose-Response And Threshold Effects of a C-reactive Protein&#8211;Triglyceride&#8211;Glucose Composite Index and Endometriosis Risk: A Cross-Sectional Study

Endometriosis is a prevalent gynecological disorder associated with chronic low-grade inflammation, yet diagnosis is often delayed because symptoms are ...

Jiangnan University

Binhai County People's Hospital

Biosynthesis of acetate esters by Lactobacillus plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31, isolated from Chinese traditional fermented fish (Suan yu) were studied. A buffer system containing acyl donors (acetic acid/glyceryl triacetate/acetyl-CoA) and aliphatic alcohols (C2-C6) was established, inoculated with intracellular and extracellular extracts of the three strains. The results showed that the biosynthesis pathway of L. plantarum 120 was esterification and alcoholysis, while the biosynthesis pathway of S. xylosus 135 and S. cerevisiae 31 was hydrolysis and esterification, rather than alcoholysis. The ester-synthesizing activity of L. plantarum 120 via alcoholysis was higher than that via esterification at high pH value, while an opposite result for each strain was observed at low pH value. Moreover, the ester-synthesis activity of L. plantarum 120 was higher than that of S. xylosus 135 and S. cerevisiae 31. In addition, microbial ester-synthesis activity increased with the increase of aliphatic alcohol carbon number.

Biosynthesis of acetate esters by dominate strains, isolated from Chinese traditional fermented fish (Suan yu).

To investigate the contribution of autochthonous microflora on free fatty acids (FFA) release and flavor development in low-salt fermented fish, three groups of processed fish, including bacteriostatic-acidification group (BAG), bacteriostatic group (BG), and spontaneous fermented fish (CG) were established. Results showed that addition of NaN reduced microbial load in BAG and BG below 3.5 log CFU/g after 3 weeks of incubation. Activities of lipases and lipoxygenase declined markedly with increasing time, where BG had the highest activities, followed by CG and BAG. There is a 36.3% higher in the total FFA content in CG than that in BAG, indicating both microbial and endogenous lipases contributed to the FFA liberation in fermented fish while endogenous lipases play a major role. However, compared to BAG and BG, largely higher levels of volatile compounds were observed in CG, suggesting that autochthonous microflora dominated the generation of volatile flavor compounds in fermented fish.

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish.

The main goal of this study was to investigate the dynamics, diversity and succession of microbial community present during the preparation of Suan yu (fermented fish), with and without starter cultures by high-throughput sequencing of 16S rRNA and ITS1 genes. Firmicutes and Ascomycota were the predominant phyla of bacteria and fungi, respectively, in all samples. At the genus level, Lactobacillus, Macrococcus and Staphylococcus were the predominating bacteria throughout the fermentation process, regardless of the inclusion of starter cultures. Saccharomyces was the predominating fungal genus in the early-fermentation stage of samples that inoculated starter cultures (MS), while the final product was dominated by Candida and Wickerhamomyces. Compared with naturally-fermented samples (NS; no starter cultures), Lactococcus, Leuconostoc, Enterococcus, Vibrio, Fusicolla and Torulaspora were inhibited and Aureobasidium emerged in samples inoculated with starter cultures (P < .05). Unweighted pair-group and principal component analyses of bacterial and fungal compositions revealed that microbiota structures differed between NS and MS samples. Redundancy analysis indicated that water content and pH might be important factors influencing the dominant bacterial and fungal community. Results indicated that microbial community were dynamic during fermentation process and the inoculation of mixed starter culture inhibited the growth of many organisms associated with food spoilage and contributed to the improvement of the quality of Suan yu products.

Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing.

To investigate the influences of ultrasonic image-guided erector spinae plane block (ESPB) on postoperative pulmonary air content of lung carcinoma patients undergoing thoracoscopic surgery, 42 patients performed with thoracoscopic radical surgery for lung carcinoma were selected. The patients in the experimental group were performed with ultrasound-guided unilateral ESPB and intravenous general anesthesia. The patients in the control group only underwent intravenous anesthesia. The changes in postoperative pulmonary air content between the two groups were compared. After that, all included patients were divided into the experimental (senior) group (13 cases), the experimental (adult) group (8 cases), the control (senior) group (11 cases), and the control (adult) group (10 cases) according to age. The changes in postoperative pulmonary air content of patients in the four groups were compared. The results showed that lung ultrasound score (LUS) of patients in experimental group was 6.4 ± 3.2 points 0.5 hour after catheter extraction and LUS was 4.1 ± 2.3 points 20 to 30 hours. Both scores were remarkably lower than those of patients in control group ( < 0.05). LUS of lower left anterior area, upper left posterior area, lower left posterior area, upper right posterior area, and lower right posterior area of patients in experimental group was all apparently lower than those in control group 0.5 hour after catheter extraction ( < 0.05). LUS of upper left posterior area, lower left posterior area, lower right anterior area, upper right posterior area, and lower right posterior area of patients in experimental group was all remarkably lower than those in control group 20 to 30 hours after surgery ( < 0.05). LUS of senile patients and middle-aged patients in experimental group 0.5 hour after catheter extraction was 8.01 ± 2.48 points and 5.93 ± 3.91 points, respectively, which were both notably lower than those in control group ( < 0.05). Ultrasound-guided ESPB exerted fewer influences on lung and could effectively improve postoperative pulmonary air content among patients. Hence, it was worthy of clinical promotion.

Influences of Ultrasonic Image-Guided Erector Spinae Plane Block on Postoperative Pulmonary Air Content of Lung Carcinoma Patients Undergoing Thoracoscopic Surgery.

ArticleTotal : 2	Year
Publication title Cited by 4	2019
Publication title	2026

Article	Year
Biosynthesis of acetate esters by dominate strains, isolated from Chinese traditional fermented fish (Suan yu). Food chemistry\| PubMed ID: 29120803	2018
The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish. Food chemistry\| PubMed ID: 29606447	2018
Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing. Food research international (Ottawa, Ont.)\| PubMed ID: 30007719	2018
Influences of Ultrasonic Image-Guided Erector Spinae Plane Block on Postoperative Pulmonary Air Content of Lung Carcinoma Patients Undergoing Thoracoscopic Surgery. Computational and mathematical methods in medicine\| PubMed ID: 36110570	2022

Pei Gao

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