Fermentation最新文献_第3页

Exopolysaccharide Production in Submerged Fermentation of Pleurotus ostreatus under Red and Green Light 红光和绿光条件下沉水发酵浮皮多糖的生产过程

Fermentation Pub Date : 2024-06-13 DOI: 10.3390/fermentation10060313

Georgios Bakratsas, Christoforos Tsoumanis, H. Stamatis, P. Katapodis

{"title":"Exopolysaccharide Production in Submerged Fermentation of Pleurotus ostreatus under Red and Green Light","authors":"Georgios Bakratsas, Christoforos Tsoumanis, H. Stamatis, P. Katapodis","doi":"10.3390/fermentation10060313","DOIUrl":"https://doi.org/10.3390/fermentation10060313","url":null,"abstract":"Light controls the developmental, physiological, morphological, and metabolic responses of many fungi. Most fungi respond primarily to blue, red, and green light through their respective photoreceptors. In this study, a screening of different light wavelengths’ effects on submerged Pleurotus ostreatus cultivation in baffled flasks was conducted. P. ostreatus growth was not inhibited in all tested conditions, while an equal or higher protein content was observed in comparison with dark conditions. Red and green light favored exopolysaccharide (EPS) production while red and blue light favored intracellular polysaccharide (IPS) production. To focus on EPS production, the effect of red and green light wavelengths on the production of the polysaccharide via submerged cultivation of P. ostreatus LGAM 1123 was tested. Submerged cultivation using red light in baffled flasks resulted in EPS production of 4.1 ± 0.4 g/L and IPS content of 23.1 ± 1.4% of dry weight (dw), while green light resulted in EPS production of 4.1 ± 0.2 g/L and 44.8 ± 5.2% dw IPS content. Similar production levels were achieved in a 3.5 L bioreactor using red light. The EPS produced using red light revealed a polysaccharide with a higher antioxidant activity compared to the polysaccharides produced by green light. In addition, the analysis of the crude polysaccharides has shown differences in biochemical composition. The structural differences and β glucan’s existence in the crude polysaccharides were confirmed by FT-IR analysis. Overall, these polysaccharides could be used in the food industry as they can enhance the functional health-promoting, physicochemical, and sensory properties of food products.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"22 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141347261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Molasses Addition on the Fermentation Quality and Microbial Community during Mixed Microstorage of Seed Pumpkin Peel Residue and Sunflower Stalks 添加糖蜜对南瓜皮渣和向日葵茎秆混合微贮过程中发酵质量和微生物群落的影响

Fermentation Pub Date : 2024-06-13 DOI: 10.3390/fermentation10060314

Ning Zhang, Yajie Zhou, Adnan Ali, Tengyu Wang, Xinfeng Wang, Xinwen Sun

引用次数: 0

Cloning, Expression, Enzymatic Characterization and Mechanistic Studies of M13 Mutant Acetohydroxyacid Synthase That Rescues Valine Feedback Inhibition 可恢复缬氨酸反馈抑制的 M13 突变体乙酰羟基酸合成酶的克隆、表达、酶学特征和机理研究

Fermentation Pub Date : 2024-06-12 DOI: 10.3390/fermentation10060311

Yaqing Tan, Xingxing Gao, Zhiqiang An, Nan Wang, Yaqian Ma, Hailing Zhang

{"title":"Cloning, Expression, Enzymatic Characterization and Mechanistic Studies of M13 Mutant Acetohydroxyacid Synthase That Rescues Valine Feedback Inhibition","authors":"Yaqing Tan, Xingxing Gao, Zhiqiang An, Nan Wang, Yaqian Ma, Hailing Zhang","doi":"10.3390/fermentation10060311","DOIUrl":"https://doi.org/10.3390/fermentation10060311","url":null,"abstract":"Acetohydroxyacid synthase (AHAS) is a key enzyme in the first step of the branched-chain amino acid synthesis pathway, and the production of acetohydroxybutyrate from one molecule of 2-ketobutyric acid and one molecule of pyruvate. AHAS is inhibited by feedback from L-valine, L-leucine, and L-isoleucine, and the expression of ilvBN, the gene encoding AHAS, is regulated by all three branched-chain amino acids. A change in amino acids 20–22 on the regulatory subunit (M13 mutation) removes the feedback inhibition by valine. We cloned the gene encoding AHAS (ilvBN) into a vector and then transfected it into Escherichia coli BL21 for expression with targeted changes in amino acids 20–22 on the regulatory subunit, and then determined the activity of the mutated AHAS and its inhibitory effects on valine, isoleucine, and leucine. The enzyme containing the M13 mutation was feedback resistant to all three amino acids. Previous studies have suggested that the binding sites for the three branched-chain amino acids may be at the same variable center. We investigated the enzymatic properties of wild-type and mutant AHAS, modeled their crystal structures, and resolved the mechanism of feedback inhibition induced by mutant M13, which will be useful for continuing the modification of AHAS and the design of broad-spectrum herbicides.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"12 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141355058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Role and Application of Redox Potential in Wine Technology 氧化还原电位在葡萄酒技术中的作用和应用

Fermentation Pub Date : 2024-06-12 DOI: 10.3390/fermentation10060312

Marin Berovic

{"title":"The Role and Application of Redox Potential in Wine Technology","authors":"Marin Berovic","doi":"10.3390/fermentation10060312","DOIUrl":"https://doi.org/10.3390/fermentation10060312","url":null,"abstract":"In wine technology, the on-line measurement of redox potential is a fast, accurate, and reliable measurement that provides insight into the metabolism of Saccharomyces cerevisiae, its microbial activity, and the oxidation and reduction state of wine, as well as insight into its quality and stability. The significance of the redox potential measurement and control in wine technology as well as the maintenance and regulation of fermentation redox potential using temperature and carbon dioxide fluxes are discussed. Redox potential levels from Eh 100 to 180 mV are typical for non-oxidized wine that is bottling-ready, while levels of Eh 270 to 460 mV represent oxidized wines with typical failures. The relevance of redox potential measurement during the 2-year maturation of Blau Fränkisch wine in 225 L oak barrels at six levels at a temperature 15 °C is presented. The measurement of the redox potential, expressing heterogeneity in redox layers during wine maturation in oak barrels, is represented in various oxido-reductive fermentation zones. On the contrary, the end of the maturation process is indicated by the homogeneity of redox zones, where the matured wine shows no differences in redox measurement on all levels. Using redox potential as a key scale-up criteria ensures comparable and reproducible amounts of the final product even in geometrically non-similar fermenter systems.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"122 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141351710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent Advances in Resource Utilization of Huangshui from Baijiu Production 白酒生产中黄水资源利用的最新进展

Fermentation Pub Date : 2024-06-12 DOI: 10.3390/fermentation10060310

Xiaoying Zhang, Huiwen Zhang, Zhengyi Zhang, Ruixi Wang, Jishi Zhang

{"title":"Recent Advances in Resource Utilization of Huangshui from Baijiu Production","authors":"Xiaoying Zhang, Huiwen Zhang, Zhengyi Zhang, Ruixi Wang, Jishi Zhang","doi":"10.3390/fermentation10060310","DOIUrl":"https://doi.org/10.3390/fermentation10060310","url":null,"abstract":"Huangshui is a typical organic wastewater in Chinese Baijiu production, with high pollution and valuable ingredients. Conventional wastewater treatment leads to resource-wasting and environmental pollution. It is urgent that the demand for effective Huangshui treatment with the development of the Baijiu-making industry. This review systematically summarizes recent studies, revealing the main characteristics and application of Huangshui, focusing on the application of the rich microbial resources and flavor substances, which provides a practical approach to cascade and full use of Huangshui in medicine, cosmetic, functional food, fertilizer, and wastewater treatment fields. Further research suggested that Huangshui can also be used as an external carbon source for the denitrification system or as an organic liquid water-soluble fertilizer for more fruits and grains. The applications favor improving production efficiency and lowering pollutant emissions and introduce novel concepts for the sustainable development of related industries. Thus, Chinese Baijiu plants can achieve the near-zero emissions of wastewater and cleaner production.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"26 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141354766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring Phenotype, Genotype, and the Production of Promising GABA Postbiotics by Lactiplantibacillus plantarum: A Comprehensive Investigation 探索表型、基因型和植物乳杆菌生产有前景的 GABA 后生化药物：一项全面调查

Fermentation Pub Date : 2024-06-11 DOI: 10.3390/fermentation10060309

Heba Abdel-motaal, Amro Abdelazez, Peikun Wang, Ghada Abady, Shaima Abozaed, Bin Ye, Linan Xu, Yuzhong Zhao, Jianrui Niu, G. Alshehry, Eman Algarni, Huda Aljumayi, Xinglin Zhang

{"title":"Exploring Phenotype, Genotype, and the Production of Promising GABA Postbiotics by Lactiplantibacillus plantarum: A Comprehensive Investigation","authors":"Heba Abdel-motaal, Amro Abdelazez, Peikun Wang, Ghada Abady, Shaima Abozaed, Bin Ye, Linan Xu, Yuzhong Zhao, Jianrui Niu, G. Alshehry, Eman Algarni, Huda Aljumayi, Xinglin Zhang","doi":"10.3390/fermentation10060309","DOIUrl":"https://doi.org/10.3390/fermentation10060309","url":null,"abstract":"This study aims to investigate the probiotic properties of various isolated strains of Lactiplantibacillus plantarum. Specifically, the focus is on examining the expression of the glutamic acid decarboxylase (GAD) gene and its role in the production of gamma-aminobutyric acid (GABA), a promising postbiotic metabolite. The investigation includes comprehensive analyses of morphology, genetics, resilience against bile, NaCl, and simulated pancreatin juice (SPJ), carbohydrate fermentation patterns, antibacterial activity, susceptibility to antibiotics, and the presence of β-D-galactosidase and GAD enzymes. Six L. plantarum strains exhibited remarkable resilience against bile, NaCl, and SPJ, as well as susceptibility to antibiotics and antagonistic behavior against pathogens. These strains also showed the presence of β-D-galactosidase. Additionally, five L. plantarum strains were found to harbor the gad gene. Further biochemical analysis of four specific L. plantarum strains revealed promising profiles consisting of antibiotics, vitamins, hormones, and a diverse array of metabolites with potential immunotherapeutic properties. This study highlights the substantial potential of Lactiplantibacillus plantarum in generating beneficial postbiotic metabolites. The identified strains offer exciting avenues for further exploration, with potential applications in functional foods and pharmaceuticals. This research opens up possibilities for harnessing the probiotic and postbiotic potential of L. plantarum to develop novel products with health-promoting properties.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"27 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141358685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Amylolytic Capability and Performance of Probiotic Strains in a Controlled Sorghum Fermentation System 可控高粱发酵系统中益生菌菌株的淀粉溶解能力和性能

Fermentation Pub Date : 2024-06-11 DOI: 10.3390/fermentation10060308

Seth Molamu Rapoo, Mathoto-Lydia Thaoge-Zwane

{"title":"Amylolytic Capability and Performance of Probiotic Strains in a Controlled Sorghum Fermentation System","authors":"Seth Molamu Rapoo, Mathoto-Lydia Thaoge-Zwane","doi":"10.3390/fermentation10060308","DOIUrl":"https://doi.org/10.3390/fermentation10060308","url":null,"abstract":"This study aimed to explore the fermentative performance of nine lactic acid bacterial strains with probiotic potential during sorghum fermentation. The strain’s attributes including proliferation counts, pH levels, production of organic acid antibacterial activity, and their ability to break down starch were evaluated during the fermentation period in the presence and absence of glucose as a carbon source. In addition, the inhibitory activity of these potential probiotic strains against pathogenic bacteria (Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus) was examined through a co-culturing technique. The results demonstrated that all 4 Lactobacillus strains exhibited robust growth in both glucose and glucose-free fermentation experiments. Glucose supplementation significantly enhanced lactic acid yield which ranged from 0.19 to 0.44% compared to fermentation without glucose which ranged from 0.04 to 0.29%. The selected Lactobacillus strains effectively lowered the media pH below 4.0 after 24 h, producing substantial lactic acid. Notably, in the absence of glucose, only Lb. helveticus D7 and Lb. amylolyticus D12 achieved pH levels below 4 after 8 h, producing the highest lactic acid amounts of 0.27 and 0.29% after 24 h, respectively. Amylase activity was detected on two strains, D7 and D12. Furthermore, most of the tested Lactobacillus strains demonstrated complete inhibition (6 log to 0 Log CFU/mL) of pathogen growth after 24 h of co-culturing, suggesting their potential for enhancing the safety quality of sorghum-based fermented products.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"15 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141356808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Yeast Culture Is Beneficial for Improving the Rumen Fermentation and Promoting the Growth Performance of Goats in Summer 酵母培养有益于改善夏季山羊的瘤胃发酵和促进其生长性能

Fermentation Pub Date : 2024-06-08 DOI: 10.3390/fermentation10060307

Shuang Zhang, Yuancong Geng, Yan Ling, Dan Wang, Guixue Hu

{"title":"Yeast Culture Is Beneficial for Improving the Rumen Fermentation and Promoting the Growth Performance of Goats in Summer","authors":"Shuang Zhang, Yuancong Geng, Yan Ling, Dan Wang, Guixue Hu","doi":"10.3390/fermentation10060307","DOIUrl":"https://doi.org/10.3390/fermentation10060307","url":null,"abstract":"This study aimed to investigate the effects of yeast cultures on the antioxidant capacity, rumen fermentation, and growth performance of goats in the summer. An in vitro experiment was conducted using yeast culture supplemented at 0% (control), 0.6% (test 1), 0.9% (test 2), and 1.2% (test 3) of the dry matter (DM) weight of the basal diet. With a 24 h fermentation, the pH value; the total short-chain fatty acid, acetic acid, propionic acid, and butyric acid concentrations; and the degradability of the DM, the neutral detergent fiber, and the acid detergent fiber were significantly increased (p < 0.05) in tests 2 and 3 compared with the control group. In the feeding experiment, thirty-six crossbreed goats aged 3.0 ± 0.5 months with a body weight of 11.08 ± 1.41 kg were divided, and the yeast culture was supplemented at 0% (control), 0.90% (test 1), and 1.20% (test 2) of the basal diet. Similar effects on rumen fermentation parameters were obtained in test 1 and 2 groups compared to the in vitro experiment. Moreover, the dry matter intake, average daily gain, serum total antioxidant capacity, and the activities of total superoxide dismutase and glutathione peroxidase were significantly higher and the malondialdehyde concentration was significantly lower (p < 0.05) in tests 1 and 2 compared with the control. The results indicated that yeast culture (0.90%) could improve the antioxidant capacity, rumen fermentation, and growth performance of goats in summer. The optimal supplementation concentration is 0.90% DM.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":" 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141370079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advancing Thermophilic Anaerobic Digestion of Corn Whole Stillage: Lignocellulose Decomposition and Microbial Community Characterization 推进玉米全秸秆嗜热厌氧消化：木质纤维素分解和微生物群落特征描述

Fermentation Pub Date : 2024-06-08 DOI: 10.3390/fermentation10060306

A. Bokhary, Fuad Ale Enriquez, Richard Garrison, B. Ahring

{"title":"Advancing Thermophilic Anaerobic Digestion of Corn Whole Stillage: Lignocellulose Decomposition and Microbial Community Characterization","authors":"A. Bokhary, Fuad Ale Enriquez, Richard Garrison, B. Ahring","doi":"10.3390/fermentation10060306","DOIUrl":"https://doi.org/10.3390/fermentation10060306","url":null,"abstract":"Converting corn grains into bioethanol is an expanding practice for sustainable fuel production, but this is accompanied by the production of large quantities of by-products such as whole stillage. In the present study, the influence of advanced wet oxidation and steam explosion (AWOEx) pretreatment on biogas production and lignocellulose decomposition of corn whole stillage (CWS) was evaluated using semi-continuous thermophilic reactors. The digestion of the CWS was shown to be feasible with an organic loading rate (OLR) of 1.12 ± 0.03 kg VS/m3 day and a hydraulic retention time (HRT) of 30 days, achieving a methane yield of 0.75 ± 0.05 L CH4/g VSfed for untreated stillage and 0.86 ± 0.04 L CH4/g VSfed for pretreated stillage, corresponding with an increase in methane yield of about 15%. However, the reactors showed unstable performance with the highest investigated OLRs and shortest HRTs. Under optimal conditions, the conversion efficiencies of COD, cellulose, hemicellulose, and lignin were 88, 95, 97, and 59% for pretreated CWS, and 86, 94, 95, and 51% for untreated CWS, respectively. Microbial community analysis showed that Proteiniphilum, MBA03, and Acetomicrobium were the dominant genera in the digestate and were likely responsible for the conversion of proteins and volatile fatty acids in CWS.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":" 28","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141370733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product 富含 C-花青素和螺旋藻残余生物质的天然彩色冰淇淋：开发发酵、抗氧化、美味且稳定的食品

Fermentation Pub Date : 2024-06-07 DOI: 10.3390/fermentation10060304

Monize Bürck, C. Fratelli, Marcelo Assis, Anna Rafaela Cavalcante Braga

{"title":"Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product","authors":"Monize Bürck, C. Fratelli, Marcelo Assis, Anna Rafaela Cavalcante Braga","doi":"10.3390/fermentation10060304","DOIUrl":"https://doi.org/10.3390/fermentation10060304","url":null,"abstract":"Naturally colored fermented foods currently represent the trend toward a global demand for healthier products. This work produced naturally blue and green ice creams using C-phycocyanin (C-PC) and spirulina residual biomass (RB). The ice creams were assessed based on microbiological analysis, color stability over 6 months, antioxidant activity before and after in vitro digestion, and sensory evaluation. Considering the microorganisms that must be analyzed in accordance with Brazilian legislation, no growth was detected during the storage period. L*, a*, and b* were maintained according to the expected colors. The blue color was intoned over the shelf life (SC-PC *b −9.46 to −19.44 and MC-PC *b from −9.87 to −18.04). The antioxidant activity of the fermented ice creams SC-PC and SRB increased from 15.4 to 41.3 and from 15.3 to 38.0 µM TE/g, respectively, after bioaccessibility analysis. The C-PC ice cream’s appearance received the highest rating, with 70.26% of volunteers expressing a strong preference, highlighting its attractiveness. However, there were no significant differences compared to control samples in the global acceptance. The RB ice cream presented lower results for flavor but moderate acceptance. Thus, these fermented ice creams presented color stability over 6 months, and their antioxidant activity increased after in vitro digestion, highlighting their biological potential.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":" 27","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141373542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1