Genetic variability and Fumonisin production by Fusarium proliferatum

Fusarium proliferatum is together with Fusarium verticillioides the main source of fumonisins, a health risk mycotoxin, contaminating agro-products. Contrary to F. verticillioides, it colonizes a wide range of host plants besides maize, such as wheat or barley among others, in particular in certain regions (Southern Europe). The phylogenetic study performed in this work using a wide sample of isolates from diverse hosts and origins revealed a high variability, while no host preferences could be sustained. A real time RT-PCR assay was also developed specific for F. proliferatum on the basis on fumonisin biosynthetic gene, FUM1, which allowed discrimination from F. verticillioides. FUM1 gene expression showed a high and significant correlation (0.77) with fumonisin production, representing a valuable tool for specific and sensitive diagnosis of metabolically active fumonisin-producing F. proliferatum isolates and for evaluating the influence on environmental conditions on FUM1 gene regulation. The ability to produce fumonisins was also widely distributed indicating that F. proliferatum can represent a risk for health similarly to F. verticillioides. Moreover, the wide range of plants susceptible to colonization by F. proliferatum suggests that the impact of fumonisin risk in a number of commodities might need a revision.     

基于模糊用户模型的专家系统个性化解释方案研究

专家系统的解释是对用户提供一个关于系统行为的说明，从而提高系统的理解性和可接受性。系统中用户的知识水平存在很大的不同，合理的解释应该为不同的用户提供不同层次的解释。模糊用户模型(FUM，Fuzzy User Model)是解决这一问题的有力途径，系统可以通过它对用户的知识水平做出推理判断，得出用户需求从而产生合适的解释结果。文中提出了一种将FUM应用到专家系统中的方法，讨论了FUM对生成解释的影响，利用FUM构造个性化解释，并且对个性化解释方案作了一定的分析。     

A review of methods of low alcohol and alcohol-free beer production

The increasing interest of consumers in health and alcohol abuse issues motivates breweries to expand the assortment of products with low alcohol content. The goal of producing beers with low alcohol content can be achieved by two main strategies; namely by gentle removal of alcohol from regular beer and by limited ethanol formation during the beer fermentation. Within these two basic strategies, there are a number of techniques that vary in performance, efficiency and usability. This paper presents an overview and comparison of these techniques and provides an evaluation of sensorial properties of low-alcohol and an alcohol-free beer produced as well as suggests possibilities for their additional improvement.