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  • MDPI AG  (5)
  • 1
    Online Resource
    Online Resource
    Identification of Rhizospheric Actinomycete Streptomyces lavendulae SPS-33 and the Inhibitory Effect of its Volatile Organic Compounds against Ceratocystis fimbriata in Postharvest Sweet Potato (Ipomoea batatas (L.) Lam.)
    MDPI AG ; 2020
    In:  Microorganisms Vol. 8, No. 3 ( 2020-02-25), p. 319-
    Details
    In: Microorganisms, MDPI AG, Vol. 8, No. 3 ( 2020-02-25), p. 319-
    Abstract: Black spot disease, which is caused by the pathogenic fungal Ceratocystis fimbriata, seriously affects the production of sweet potato and its quality during postharvest storage. In this study, the preliminary identification of the rhizosphere actinomycete strain SPS-33, and its antifungal activity of volatiles in vitro and in vivo was investigated. Based on morphological identification and phylogenetic analysis of the 16S rRNA gene sequence, strain SPS-33 was identified as Streptomyces lavendulae. Volatile organic compounds (VOCs) emitted by SPS-33 inhibited mycelial growth and sporulation of C. fimbriata in vitro and also induced a series of observable hyphae morphological changes. In an in vivo pathogenicity assay, exposure to SPS-33 significantly decreased the lesion diameter and water loss rate in sweet potato tuberous roots (TRs) inoculated with C. fimbriata. It increased the antioxidant enzymes’ activities of peroxidase, catalase, and superoxide dismutase as well as decreased malondialdehyde and increased total soluble sugar. In the VOC profile of SPS-33 detected by a headspace solid-phase micro extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), heptadecane, tetradecane, and 3-methyl-1-butanol were the most abundant compounds. 2-Methyl-1-butanol, 3-methyl-1-butanol, pyridine, and phenylethyl alcohol showed strong antifungal effects against C. fimbriata. These findings suggest that VOCs from S. lavendulae SPS-33 have the potential for pathogen C. fimbriata control in sweet potato postharvest storage by fumigant action.
    Type of Medium: Online Resource
    ISSN: 2076-2607
    URL: Article
    DOI: 10.3390/microorganisms8030319
    Language: English
    Publisher: MDPI AG
    Publication Date: 2020
    detail.hit.zdb_id: 2720891-6
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  • 2
    Online Resource
    Online Resource
    Volatile Compounds Analysis and Biomarkers Identification of Four Native Apricot (Prunus armeniaca L.) Cultivars Grown in Xinjiang Region of China
    MDPI AG ; 2022
    In:  Foods Vol. 11, No. 15 ( 2022-08-01), p. 2297-
    Details
    In: Foods, MDPI AG, Vol. 11, No. 15 ( 2022-08-01), p. 2297-
    Abstract: Flavor (odor and taste) have a significant role in the consumer’s acceptance, and volatile compounds are responsible for the odor of apricots. In the present work, headspace solid-phase microextraction with gas chromatography coupled to tandem mass spectrometry (HS-SPME-GC-MS/MS) together with multivariate analysis, i.e., partial least square discrimination analysis (PLS-DA), were applied to construct the volatile fingerprints and biomarkers of apricots in Xinjiang, China. As a result, a total of 63 volatile substances were identified in the fruits of four apricot cultivars, seven of which were considered to serve as volatile biomarkers, which are damascenone for Dabaiyou apricots; acetophenone, myrcenol and 7-hexadecenal for Luopuhongdaike apricots; 2,4-dimethyl-cyclohexanol for You apricots; eucalyptol and salicylaldehyde for Xiaobai apricots. Moreover, Xiaobai apricots were richer in soluble sugars, organic acids and total phenolic and total flavonoid content than the other three apricot varieties. This work helps to characterize the volatile profiles and biomarkers of different apricot cultivars while providing theoretical guidance for developing apricot-flavored foods in practical production.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods11152297
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2704223-6
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  • 3
    Online Resource
    Online Resource
    Experimental Study on Axial Compressive Performance of Polyvinyl Alcohol Fibers Reinforced Fly Ash—Slag Geopolymer Composites
    MDPI AG ; 2021
    In:  Polymers Vol. 14, No. 1 ( 2021-12-30), p. 142-
    Details
    In: Polymers, MDPI AG, Vol. 14, No. 1 ( 2021-12-30), p. 142-
    Abstract: Geopolymer concrete (GC) has been gaining attention in research and engineering circles; however, it is a brittle material with poor tensile performance and crack resistance. To address these problems, we introduced fibers into GC. In this study, axial compression and scanning electron microscope (SEM) tests were carried out on polyvinyl alcohol (PVA) short fiber reinforced low-calcium fly ash-slag-based geopolymer concrete (PFRGC). The ratio of PVA short fibers and low-calcium fly ash on the compression behavior of fiber reinforced geopolymer concrete (FRGC) were investigated and discussed. The test results show that PVA fibers play a bridging role in the cracks of the specimen and bear the load together with the matrix, so the addition of PVA fibers delayed the crack propagation of GC under axial compression. However, with the increase of low-calcium fly ash/PVA fibers, the number of unreacted fly ash particles in PFRGCs increases. Too many unreacted fly ash particles make GC more prone to micro-cracks during loading, adversely affecting compressive properties. Therefore, the axial compressive strength, elastic modulus, and Poisson’s ratio of GC decrease with the increasing low-calcium fly ash/PVA fibers.
    Type of Medium: Online Resource
    ISSN: 2073-4360
    URL: Article
    DOI: 10.3390/polym14010142
    Language: English
    Publisher: MDPI AG
    Publication Date: 2021
    detail.hit.zdb_id: 2527146-5
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  • 4
    Online Resource
    Online Resource
    Flavor and Functional Analysis of Lactobacillus plantarum Fermented Apricot Juice
    MDPI AG ; 2022
    In:  Fermentation Vol. 8, No. 10 ( 2022-10-12), p. 533-
    Details
    In: Fermentation, MDPI AG, Vol. 8, No. 10 ( 2022-10-12), p. 533-
    Abstract: The small white apricot is a juicy, delicious fruit with a short shelf life. Slight fermentation can significantly promote the flavors and nutrient value of apricot juice. This study used high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) to examine the physicochemical properties, nutritive value and flavor substances of apricot juice fermented by Lactobacillus plantarum LP56. Fermentation significantly increased lactic acid bacteria (LAB) and their product lactic acid, adding probiotic benefits to fermented apricot juice. In addition, the total phenolic compounds and antioxidant capacity increased, while the levels of soluble solids and organic acids decreased. Gallic acid, 3-caffeoylquinic acid and rutin mainly contributed to the antioxidant activity of fermented apricot juice. Alcohols, aldehyde, acid, ester, etc., were the main volatile compounds. Among the flavors, 12 substances with high odor activity values (OAV 〉 1) were the key aroma-producing compounds with fruit, pine and citrus flavors. In conclusion, this study shows that L. plantarum LP56 fermentation can improve the nutritional value and aroma characteristics of apricot juice.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation8100533
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2813985-9
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  • 5
    Online Resource
    Online Resource
    Chemical and Sensory Characteristics of Different Red Grapes Grown in Xinjiang, China: Insights into Wines Composition
    MDPI AG ; 2022
    In:  Fermentation Vol. 8, No. 12 ( 2022-11-29), p. 689-
    Details
    In: Fermentation, MDPI AG, Vol. 8, No. 12 ( 2022-11-29), p. 689-
    Abstract: Globally, the red wine market experienced a rapid growth in the last decade, due to the superior colour, taste, and nutritional quality. The red grapes used for vinification have individual characteristics varying within the regional environment. In this study, the quality of seven grape cultivars, including Marselan, Yan 73, Muscat Hamburg, Kadarka, Merlot, Cabernet Sauvignon, and Crimpose, and their corresponding wines, were investigated based on high-performance liquid chromatography and headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry. These techniques were performed to analyze the chemical compositions and volatile compounds of the tested samples, respectively. The results showed that tartaric acid (29.96% to 73.45%) and rutin (12.53% to 56.54%) were the dominant organic acid and phenolic compounds in grapes, respectively. Higher concentrations of organic acids and phenolic compounds, and the types of volatile compounds, were observed to be highest in the Cabernet Sauvignon grape. The antioxidant activity of wines ranged from 6.74 to 102.68 mmol TE/L, and Yan 73 wine had the highest antioxidant activity. A total of 69 volatile compounds consisting of 17 alcohols, 26 esters, 5 aldehydes, 9 acids, 7 ketones, and 5 other volatile compounds were identified in all tested wines, and 11 important aroma active substances (odor activity value 〉 1) were selected, consisting of β-ionone, phenethyl acetate, geranyl acetate, ethyl 9-decenoate, ethyl caprate, ethyl pelargonate, decanal, ethyl caprylate, 6-methyl-5-hepten-2-one, methyl 2-hexenoate, and ethyl hexanoate, which endow wines with a unique aroma. This work clearly describes the chemical and sensory characteristics of seven red grape cultivars in Xinjiang of China and provides diversity options for cultivars for winemaking.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation8120689
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2813985-9
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