Abstract Background Chinese liquor, a very popular fermented alcoholic beverage with thousands of years’ history in China, though its flavour formation and microbial process have only been partly explored, is facing the industrial challenge of modernisation and standardisation for food quality and safety as well as sustainability. Meanwhile, the hidden knowledge behind the complicated and somehow empirical solid-state fermentation process of Chinese liquor can enrich the food sector to improve our quality of life, and benefit other industrial sectors in the modern biomass-based technology, economy and society. Scope and approach This review reveals the traditional fermentation process and characteristics of Chinese liquor, summarises the current study progress of flavour chemistry and responsible microbial process, and addresses future improvement and research needs. We provide here a detailed, systematic and critical review on Chinese liquor to improve the current industrial practice and serve the modern society with yet incompletely explored but useful principles. Key findings and conclusions The hidden knowledge behind the traditional Chinese liquor production is rich in useful principles including flavour chemistry, microbial growth, solid-state fermentation, enzyme production, biocatalysis, microbial community metabolism and process engineering. Studies in a more in-depth, systematic and practical way on this look-like empirical process to explore the scientific principles behind will definitely benefit the liquor industry in particular, and the (food) biotechnology sector in general.
In this study, the effects of electric-field intensity on N transformation during aerobic composting of biochar/pig manure were investigated. Four experimental groups were established under different applied voltages: 0 V (Group CK); 2 V (Group L); 4 V (Group M); and 5 V (Group H). The physicochemical properties of compost, as well as the nitrogen content and its existing forms in the compost, were systematically analyzed. The underlying mechanisms were further explored from the microscopic perspective by analyzing the pore structure of biochar and the microbial diversity in compost. The results showed that the total nitrogen content in compost increased by 5.66–20.87% with the application of the electric field. Cumulative NH<sub>3</sub> emissions decreased by 37.43%, 31.35%, and 40.95% in groups L, M, and H, respectively, while the NO<sub>2</sub> content decreased by 40.73%, 87.93%, and 94.44%, respectively, reducing the N losses during composting. The electric field significantly promoted the migration of nutrients from the compost to the surface of cotton stalk biochar. It also enhanced the microporous structure and adsorption capacity of cotton stalk biochar, thereby facilitating interfacial deposition and N immobilization. The amplification and sequencing of 16S rRNA gene further revealed that Ruminofilibacter, norank_f_MWH-CFBk5, and HN-HF0106 were the key bacterial genera affecting the gas emissions during aerobic composting. Among them, Ruminofilibacter and HN-HF0106 promoted the emission of N<sub>2</sub>O, while norank_f_MWH-CFBk5 and Planktosalinus reduced NH<sub>3</sub> emission. This finding indicates that the electric field regulated N transformation and promoted N retention in compost by inhibiting the reproduction of denitrifying bacteria and increasing the abundance of nitrifying and nitrogen-fixing bacteria. This study confirms that electric field and biochar synergistically affect the nitrogen immobilization and waste resource utilization by optimizing the metabolic pathways of microorganisms and the structural characteristics of biochar.
Viyils Sangregorio-Soto, Edgar Yesid Mayorga Lancheros, Renata De La Hoz
Scaling up microalgae cultivation is key to commercial viability. Over the past two decades, the market value of microalgae has expanded exponentially, driven by their applications in the pharmaceutical, nutraceutical, cosmetic, and animal feed industries. High-value compounds such as omega-3 fatty acids, proteins, and pigments are in strong demand. However, supply remains constrained by suboptimal cultivation practices and high harvesting costs. Despite decades of progress in process modeling, control, and optimization, industrial adoption is still limited by dynamic cultivation conditions influenced by weather variability, biological adaptation, and integration challenges. Technical barriers, including limited data accuracy, modest control performance, and the fragility of low-cost devices, further restrict optimization efforts. In response, we examined recent advances in control, optimization, and automated machine learning applied to microalgae cultivation. We propose an automated architecture built on a closed-loop supervisory layer that embeds machine learning within the control loop, enabling real-time monitoring, prediction, and adaptive actuation. This approach aligns with real-time optimization and distributed control system practices, integrating system identification, controller optimization, fault diagnosis and tolerance, and perception to achieve autonomous, uncertainty-aware operation.
Mmaphuti Abashone Ratau, Oluwaseun Peter Bamidele, Victoria Adaora Jideani
et al.
The rising demand for plant-based, lactose-free functional beverages amid gut health concerns positions finger millet (FM, Eleusine coracana) as a promising substrate. This study assessed sprouting and fermentation inoculum effect: dairy starters (Streptococcus thermophilus and Lactobacillus bulgaricus) or backslopping with commercial Mageu on microbial growth, fermentation dynamics, nutrition, antioxidants, color, and texture of FM beverages. Microbial growth increased modestly over 48 h OD600 = 0.169–0.201, peaking in non-sprouted FM with dairy starters (ND) at OD600 = 0.201). ND showed the fastest pH decline (ΔpH = 2.19), while sprouted FM with dairy starters (SD) or backslopping (SB) had controlled acidification. Total titratable acidity increased from 0.14 to 0.66%, with the highest total soluble solids in sprouted substrates (SD = 11.26 °Brix; SB = 10.97 °Brix). Proximate analysis revealed SB had high crude fiber (2.86%) and SD highest protein (4.02%). Sprouted beverages excelled in minerals (SB Ca = 27.00 mg/100 g; SD Ca = 25.75 mg/100 g), while ND or non-sprouted FM fermented spontaneously (NS) had high Fe (4.31%, 2.65%) and K (48.08%, 38.32%). ND showed peak antioxidants: phenolics 10.54 µg/mL, DPPH 87.80%, FRAP 21.24 µM Fe2+/g, ABTS 79.09%. Sprouted beverages displayed distinct color (L* = 37.67–39.65, C* = 25.94–27.03) versus commercial Mageu (L* = 57.89, C* = 14.50) and favorable texture (firmness 12.78–13.40 g, secondary peak force ~−7.2 g). Controlled fermentation of sprouted FM yields nutrient-dense, antioxidant-rich, vegetarian beverages with superior attributes, affirming its functional potential.
Kefir is a historic dairy-fermented beverage produced using lactic acid bacteria and yeast as a starter culture and is considered nutritious with a good taste. Many studies have been conducted to incorporate various possible functional materials into kefir to enhance its nutritional value. This study aims to enrich kefir with 0.25% and 0.5% of <i>Stinging nettle</i> (Sn) powder before fermentation to improve its nutritional value. <i>Stinging nettle</i> (<i>Urtica dioica</i>) is a nutritious and multifunctional herb with a variety of healthful components such as fibers and polyphenols; it has significant potential as a useful food functional ingredient. The physicochemical, microbial, and nutritional properties of kefir fortified with Sn were examined weekly during refrigerated storage for 21 days. The results showed that adding <i>Stinging nettle</i> significantly (<i>p</i> < 0.05) increased the probiotic counts from 7.90 ± 0.22 log to 8.46 ± 0.19 log CFU/g, antioxidant activity (4%), and total polyphenol contents (5%) in kefir yogurt after 12 days of refrigerated storage. The addition of Sn also had a positive effect on the acidity of kefir and increased the viscosity and the syneresis to a certain extent. Furthermore, adding Sn increased lactic acid bacteria counts and the production of short-chain fatty acids after in vitro digestion and colonic fermentation. The results of this study indicated the potential use of Sn powder as a functional ingredient in kefir yogurt and other similar products.
The printing and labeling industries are struggling to meet the need for more complex and dynamic design requirements coming from the customers. It is now crucial to implement technological advancements to manage workflow, productivity, process optimization, and continual improvement. There has never been a time when the imagery and embellishments of apparel has been more commercially viable as it is now. Images and text are fused directly to fabric by heat transfer printing and labeling. For screen development which is required for heat transfer label mass production, many industries are still using the conventional method of screen development process. A CTS (computer-to-screen) innovates the printing and labeling industries by enhancing workflow, lowering consumable consumptions and chemical usage, speeding up setup, guaranteeing flawless design, and raising the print quality of the producing screens. The study's objective is to assess how CTS machines are used and how they affect existing heat transfer screen development processes in one of Bangladesh's leading printing and labeling companies. The study's primary goal is to highlight and analyze how the use of CTS machines reduces material and operational costs by optimizing the process. Costs for CapEx and OpEx are computed and compared for using CTS technology before and after adoption. Savings data such as material, consumable, and operating cost savings versus depreciation and machine payback period analysis were taken into consideration. It is clear from this study that CTS machines in the printing and labeling industries can guarantee profitability on top of Capital Expenditures.
The Industry 4.0 refers to a industrial ecology which will merge the information system, physical system and service system into an integrate platform. Since now the industrial designers either conceive the physical part of products, or design the User Interfaces of computer systems, the new industrial ecology will give them a chance to redefine their roles in R&D work-flow. In this paper we discussed the required qualities of industrial designer in the new era, according to an investigation among Chinese enterprises. Additionally, how to promote these qualities though educational program.
In many countries, declining demand in energy-intensive industries such as cement, steel, and aluminum is leading to industrial overcapacity. Although industrial overcapacity is traditionally envisioned as problematic and resource-wasteful, it could unlock energy-intensive industries' flexibility in electricity use. Here, using China's aluminum smelting industry as a case study, we evaluate the system-level cost-benefit of retaining energy-intensive industries overcapacity for flexible electricity use in decarbonized energy systems. We find that overcapacity can enable aluminum smelters to adopt a seasonal operation paradigm, ceasing production during winter load peaks that are exacerbated by heating electrification and renewable seasonality. This seasonal operation paradigm could reduce the investment and operational costs of China's decarbonized electricity system by 23-32 billion CNY/year (11-15% of the aluminum smelting industry's product value), sufficient to offset the increased smelter maintenance and product storage costs associated with overcapacity. It may also provide an opportunity for seasonally complementary labor deployment across the aluminum smelting and thermal power generation sectors, offering a potential pathway for mitigating socio-economic disruptions caused by industrial restructuring and energy decarbonization.
In our previous study, when Levilactobacillus brevis FB215, derived from blue cheese, was cultured in a water extract of Sakekasu, a byproduct of brewing Japanese rice wine, putrescine, a polyamine that has been reported to have health-promoting effects, accumulated. However, the culture supernatant exhibited an undesirable taste. A metabolome analysis revealed that the major metabolites that were increased by the fermentation of Sakekasu extract were lactate, citrulline, and putrescine. Sakekasu extract fermented by FB215 and cultured at 20 °C, 25 °C, 30 °C, and 37 °C contained lactate at concentrations of 35, 49, 58, and 59 mM, respectively, while the putrescine concentrations were approximately 1 mM at all culturing temperatures. Furthermore, 500 mL of Sakekasu extract fermented by FB215 contained 0.02 and 2.2% of the acceptable daily intake of tyramine and histamine, respectively, which are biogenic amines that raise safety concerns regarding their use in fermented foods. Supplementation with sucrose at a final sugar concentration of 16% (w/v) significantly improved the overall palatability of the Sakekasu extract fermented by FB215 to a level statistically equivalent to that of commercially available sugar-sweetened lactic acid bacterial beverages. A daily intake of 500 mL of Sakekasu extract fermented by FB215 provided approximately 28 mg of polyamines, which is equivalent to the increase in blood polyamine concentrations reported in a previous study.
The relationship between climate change and viticulture has become increasingly apparent in recent years. Rising temperatures have been a critical factor in early grape ripening. This, in turn, has led to wines with imbalanced acidity and, more importantly, higher alcohol content and pH values. Today, consumers demand high-quality and healthy products, and this trend has extended to wine consumption. Consumers prefer wines with reduced alcohol content due to the health risks associated with alcohol consumption. To meet this demand, researchers have developed modified yeast strains that reduce wine alcohol content during fermentation. These strains ferment less sugar or redirect carbon metabolism. However, their use may pose challenges, such as producing undesired secondary metabolites that can affect wine characteristics. Additionally, consumers are still divided on using genetically modified organisms (GMOs) in food and beverages. This review examines the impact of climate change on wine quality and consumer perception, taking into account new technologies used to reduce wine alcohol content or produce low-alcohol-content wines, such as low-cost techniques like bio-dealcoholization performed by non-GMO wine yeast, Saccharomyces, and non-Saccharomyces.
Bone meal has been used as economic and effective additive for heavy metals (HMs) pollution remediation due to the distinct components and structures that enable their favorable properties, such as its low cost, high adsorption capacity, acid-base adjustability, and ion-exchange capability. However, no attempt has been made to establish whether cow bone could promote the passivation of HMs and the removal of metal resistance genes (MRGs) and antibiotics resistance genes (ARGs) during the composting process. Two sizes of cow bone (meal (T2) and granule (T3)) were added to investigate their effects on humification, HMs passivation and the abundance of ARGs and MRGs during swine manure composting. Excitation-emission matrix (EEM)-parallel factor analysis showed that the percentage of maximum fluorescence intensity of humic-like substances were higher in T2 (91.82%) than in T3 (88.46%), implying that T2 could promote the humification process compared to T3. In comparison with control (T1), the addition of T2 and T3 could promote the change of exchangeable Cu and reducible Cu into oxidizable Cu, thus reducing the mobility factors (MF) of Cu in T2 and T3 treatments by 10.48% and 6.98%, respectively. In addition, T2 and T3 could increase exchangeable Zn into reducible Zn and oxidizable Zn, thereby reducing the MF of Zn in T2 and T3 treatments by 18.80% and 2.0%, respectively. Quantitative Real-time PCR (qPCR) analysis revealed that the total abundances of MRGs were decreased by 100% in T2 and T3 treatments, and T2 decreased the total relative abundance of ARGs. Furthermore, the relative abundance of ARGs and MRGs had significantly correlated with <i>intI1</i> and bio-available of Cu and Zn, which was triggered by selective pressure of HMs and horizontal gene transfer. The present study suggested that cow bone meal as additives can be a feasible approach to promote the passivation of HMs and enhance the removal of MGRs and ARGs by decreasing horizontal gene transfer and selective pressure by bioavailable HMs.
Hissashi Iwamoto, Carlos Ricardo Soccol, Denisse Tatiana Molina-Aulestia
et al.
Lutein, a yellow xanthophyll carotenoid, is increasingly recognized for its nutraceutical benefits, particularly in protecting the retina’s macula from age-related degeneration. Microalgae are a promising source of lutein, which can be a primary product or a coproduct in biorefineries. Certain microalgae exhibit lutein levels (up to 1.7%) surpassing those of common dietary sources like kale, spinach, and egg yolk (approximately 0.7–0.9%). Predominantly associated with photosystem II’s light-harvesting complex, lutein is crucial in photosynthesis and cellular defense. However, being quantitatively minor among cellular constituents, lutein necessitates specialized processing for efficient extraction. Although ubiquitous in microalgae, it is not as easily inducible as β-carotene and astaxanthin in <i>Dunaliella salina</i> and <i>Haematococcus pluvialis</i>, respectively. Currently, microalgal lutein production predominantly occurs at the bench scale, presenting challenges in scaling up. Factors like culture medium significantly influence biomass and lutein yields in industrial production, while downstream processing requires cost-effective, food-grade solvent extraction techniques. This review delves into contemporary methods and innovative progress in microalgal lutein production, emphasizing industrial-scale processes from biomass cultivation to final product formulation. A conceptual industrial process proposed in this review shows that two 10 m<sup>3</sup> photobioreactors could produce 108 kg dry mass for <i>Chlorella minutissima</i>, which can be processed into approximately 616 g of lutein extract, or over 6000 capsules of finished nutraceutical daily. Despite lutein production via microalgae being in nascent stages at large scales, existing research provides a solid foundation for well-informed scale-up endeavors.
Surya N Reddy, Vaibhav Kurrey, Mayank Nagar
et al.
Proper use of personal protective equipment (PPE) can save the lives of industry workers and it is a widely used application of computer vision in the large manufacturing industries. However, most of the applications deployed generate a lot of false alarms (violations) because they tend to generalize the requirements of PPE across the industry and tasks. The key to resolving this issue is to understand the action being performed by the worker and customize the inference for the specific PPE requirements of that action. In this paper, we propose a system that employs activity recognition models to first understand the action being performed and then use object detection techniques to check for violations. This leads to a 23% improvement in the F1-score compared to the PPE-based approach on our test dataset of 109 videos.
Ashok Urlana, Charaka Vinayak Kumar, Ajeet Kumar Singh
et al.
Large language models (LLMs) have become the secret ingredient driving numerous industrial applications, showcasing their remarkable versatility across a diverse spectrum of tasks. From natural language processing and sentiment analysis to content generation and personalized recommendations, their unparalleled adaptability has facilitated widespread adoption across industries. This transformative shift driven by LLMs underscores the need to explore the underlying associated challenges and avenues for enhancement in their utilization. In this paper, our objective is to unravel and evaluate the obstacles and opportunities inherent in leveraging LLMs within an industrial context. To this end, we conduct a survey involving a group of industry practitioners, develop four research questions derived from the insights gathered, and examine 68 industry papers to address these questions and derive meaningful conclusions. We maintain the Github repository with the most recent papers in the field.
This paper presents a study on transforming a traditional human-operated vehicle into a fully autonomous device. By leveraging previous research and state-of-the-art technologies, the study addresses autonomy, safety, and operational efficiency in industrial environments. Motivated by the demand for automation in hazardous and complex industries, the autonomous system integrates sensors, actuators, advanced control algorithms, and communication systems to enhance safety, streamline processes, and improve productivity. The paper covers system requirements, hardware architecture, software framework and preliminary results. This research offers insights into designing and implementing autonomous capabilities in human-operated vehicles, with implications for improving safety and efficiency in various industrial sectors.
Purpose: The purpose of the study was to examine the drivers of strategic sustainable competitiveness in alcoholic beverage manufacturing, specifically focusing on East African Breweries Limited (EABL). The specific drivers considered in the study comprised of marketing strategies, resource management strategies and cost management strategies. Methodology: The study employed a descriptive correlational design, targeting a population of 320 senior and middle-level managers. In addition, the study adopted stratified random sampling to select 178 participants. Data collection was based on a structured questionnaire, and descriptive and inferential analysis was conducted via SPSS Version 25.0. The analysis, expressed as frequencies, percentages, means, and standard deviations, was presented in the form of tables and figures. Findings: Regarding marketing strategies, the correlation analysis revealed a significant positive moderate correlation (r = .533, p = .000) between marketing strategies and strategic sustainable competitiveness, explaining approximately 28.5% of the variance. The ANOVA was statistically significant, with an F-statistic of 55.673 and a p-value of 0.000, indicating that marketing strategies are significant predictors of strategic sustainable competitiveness. Furthermore, regression coefficients indicated that for every unit increase in marketing strategies, there is a corresponding increase of 0.535 units in strategic sustainable competitiveness. Concerning resource management strategies, the study found a significant positive correlation (r = .595, p = .000) between resource management strategies and strategic sustainable competitiveness, explaining approximately 35.4% of the variance. On cost management strategies, the study also found a significant positive correlation (r = .685, p =.000) between cost management strategies and strategic sustainable competitiveness, explaining approximately 46.9% of the variance. Unique Contribution to Theory, Practice and Policy: The study recommends increasing investments in events and activations, such as themed festivals or exclusive product launches, to boost brand visibility. It further recommends investing in cutting-edge brewing technology, such as automated fermentation systems, to maintain precise and consistent brews. It is also necessary to improve the identification and elimination of inefficiencies in brewing processes through regular audits and adopting best practices. Finally, further research should investigate the integration of sustainability practices into marketing, cost management, and resource management strategies within the brewing industry.
Mateusz Jackowski, Weronika Czepiela, Laura Hampf
et al.
Due to current trends in beer consumption, as well as social aspects, such as the education of society on combining drinking and driving, intensive research and development efforts have been recently focused on producing low-alcohol beers and non-alcoholic beers with a sensory profile appealing to consumers. There are plenty of methods for obtaining such beverages; one of these methods involves utilizing non-conventional yeasts for wort fermentation. In this work, the production of low-alcohol beer using commercially available Saccharomycodes ludwigii and Torulaspora delbrueckii strains were compared. The results showed that Torulaspora delbrueckii achieved the lowest level of attenuation, producing beer with an ethanol concentration of 2.58% vol. Saccharomycodes ludwigii displayed a slightly higher level of attenuation; however, its alcohol concentration was slightly lower than in the case of Torulaspora delbrueckii and reached 2.50% vol. Fully fermented beers produced using Saccharomycodes ludwigii and Torulaspora delbrueckii represented reduced ethanol concentrations by 12% and 15%, respectively, in comparison to Saccharomyces cerevisiae. Nevertheless, in order to produce non-alcoholic beers, arrested fermentation is necessary. In such a case, Saccharomycodes ludwigii reached the highest level of attenuation among non-alcoholic beers.
Owing to the well-established application of prebiotics in human food products, there is a growing interest in their potential as dietary supplements for gut microbiota composition and improvement of the digestive health of dogs. However, targeted studies with dogs as research subjects are still limited. In the present study, an in vitro simulated gut microbiota fermentation system using canine feces from a healthy Border Collie breed was used to investigate the prebiotic effects of five different oligosaccharides and compare their regulatory effects on the gut microbiota structure and the resultant metabolites. Due to the addition of oligosaccharides, the fermented samples had lower pH and higher bacterial proliferation. The oligosaccharide-fermentation selectively boosted <i>Lactobacillus</i> spp., <i>Streptococcus</i> spp., <i>Enterococcus</i> spp., <i>Bacteroides</i> spp., and hindered <i>Escherichia</i>-<i>Shigella</i> spp., <i>Paeniclostridium</i>, spp., and <i>Bacteroides</i> spp. Each oligosaccharide showed distinct characteristics and preferences for regulating gut microbiota structure and abundance. Furthermore, the addition of oligosaccharides increased the production of short-chain fatty acids, particularly butyric acid. This study provides a preliminary basis for the rapid and rational selection of prebiotic oligosaccharides as canine dietary supplements and further explores the function of oligosaccharides and their combinations in canine health.
The large family of enzymes, known as polyphenols oxidases, includes laccase. Due to the inclusion of a copper atom in their catalytic core, laccases are frequently referred to as multi-copper oxidases. Laccases are versatile enzymes that can catalyze the oxidation of a wide range of phenolic and non-phenolic substances. In the current study, a local strain of <i>Aspergillus niger</i> was used for solid-state fermentation to produce fungal laccase, as well as purify and optimize laccase. The enzyme profile, which was acquired using guaiacol to measure enzyme activity, showed that after five days of incubation, wheat straw provided the highest level of laccase activity, or 2.551 U/mL. A technique called response surface methodology (RSM) was used to examine the effects of various conditions on the production of enzymes. The RSM results demonstrated that after five days of incubation, the enzyme activity was at its highest at 45 °C, pH 5.5, and 30% moisture level, inoculated with 2 mL mycelium. Through ammonium sulphate precipitation and dialysis, the enzyme was purified. Additionally, column chromatography was used to further purify laccase. The next step was enzyme characterization to evaluate how temperature and pH affected enzyme activity. At 45 °C and pH 5.5, the isolated enzyme produced its highest level of activity. The findings of the current study showed that <i>A. niger</i> is capable of producing laccase in an economical and environmentally friendly way. Due to its unique oxidative and catalytic features, this enzyme has received a lot of attention recently.
In sheep, temperament is known to affect animal welfare and the quality of animal products. While the composition of the gut microbiota is different between depressed patients and healthy human patients, in sheep, the influence of temperament on ruminal microbial species and abundance remains unknown. This study investigated the effects of temperament on parameters of rumen fermentation and microbial composition of rumen contents of <i>Hu</i> ram lambs. Using the pen score test, 6 lambs that scored 2 points or below (calm) and 6 lambs that scored 4 points or more (nervous) were selected from 100 ram lambs. The sheep were fed a standard diet for 60 days and rumen samples were collected at slaughter. The concentrations of propionic acid, isovaleric acid, valeric acid, and the ammonia nitrogen concentration were different between the calm and the nervous groups (<i>p</i> < 0.05). At the phylum level, there were significant differences in <i>Bacteroidetes</i>, <i>Tenericutes</i>, and <i>Spirochetes</i> (<i>p</i> < 0.05); and at the genus level, there were significant differences in the <i>Christensenellaceae R-7</i> group, <i>Treponema 2</i>, <i>Fibrobacter</i>, and <i>Ruminococcaceae UCG-003</i> (<i>p</i> < 0.05). The present study suggests that differences in the rumen microbiota between the calm group and the nervous group could have an impact on the metabolism of carbohydrates and polysaccharides and explain why Calm <i>Hu</i> sheep have a higher energy utilization efficiency than nervous <i>Hu</i> sheep. More studies are needed to further understand the effect of temperament on specific pathways of the rumen microbiota.