Effect of Chinese rice wine sludge on the production of Chinese steamed buns

Mitigating arsenic accumulation in rice (Oryza sativa L.) using Fe-Mn-La-impregnated biochar composites in arsenic-contaminated paddy soil

Arsenic (As) is a prominent metal contaminant of the soil in China. Pot experiments were conducted to examine the effects of corn stem powder biochar (BC) and Fe-Mn-La-impregnated biochar composites (FMLBC₁, FMLBC₂, and FMLBC₃; BC:Fe:Mn:La at different weight ratios) on As accumulation in an indica cultivar of rice (Oryza sativa L.). The application of FMLBCs and BC improved the dry weight of the grains, leaves, stems, and roots of rice. The As uptake in different rice organs was significantly reduced in the FMLBC-amended soils (FMLBC₃ > FMLBC₂ > FMLBC₁) compared with the BC treatment. Compared to the concentration of As in the control, the concentration of As in rice grains decreased by 56.0-89.4% with the addition of 2% FMLBC₃. The application of FMLBCs significantly increased the ratio of essential amino acids in grains and the contents of Fe and Mn plaques on root surfaces. The reduction in As accumulation can be ascribed to the Fe, Mn, and La oxides that enhance the adsorption and retention of As, as well as the FMLBCs that provide nutrients and create a rhizosphere environment, promoting rice growth. This study demonstrated that applications of 2% FMLBC₂ and FMLBC₃ have the potential to remediate As-contaminated soils, reduce As accumulation in rice plants, and improve rice grain quality.

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in "omics"-based and future-oriented studies of the fermented products.