The composition and microbial quality of pre-packed dates purchased in Greater Glasgow

Composition and microbiological contamination was measured in samples of pre-packed dates purchased from a number of stores and retail outlets in Greater Glasgow. The sugar content of dried pitted dates was c . 74%, about 10% more than reported on those packs where nutritional information was given. Potentially pathogenic bacteria like Escherichia coli, Staphylococcus aureus and Bacillus cereus were identified in some of the samples together with lactic acid bacteria, yeasts and moulds, Aspergillus flavus and A. parasiticus . Fresh dates were the most heavily contaminated of all samples, probably owing to the high moisture content.     

Neural Machine Translation by Fusing Key Information of Text

When the Transformer proposed by Google in 2017, it was first used for machine translation tasks and achieved the state of the art at that time. Although the current neural machine translation model can generate high quality translation results, there are still mistranslations and omissions in the translation of key information of long sentences. On the other hand, the most important part in traditional translation tasks is the translation of key information. In the translation results, as long as the key information is translated accurately and completely, even if other parts of the results are translated incorrect, the final translation results’ quality can still be guaranteed. In order to solve the problem of mistranslation and missed translation effectively, and improve the accuracy and completeness of long sentence translation in machine translation, this paper proposes a key information fused neural machine translation model based on Transformer. The model proposed in this paper extracts the keywords of the source language text separately as the input of the encoder. After the same encoding as the source language text, it is fused with the output of the source language text encoded by the encoder, then the key information is processed and input into the decoder. With incorporating keyword information from the source language sentence, the model’s performance in the task of translating long sentences is very reliable. In order to verify the effectiveness of the method of fusion of key information proposed in this paper, a series of experiments were carried out on the verification set. The experimental results show that the Bilingual Evaluation Understudy (BLEU) score of the model proposed in this paper on the Workshop on Machine Translation (WMT) 2017 test dataset is higher than the BLEU score of Transformer proposed by Google on the WMT2017 test dataset. The experimental results show the advantages of the model proposed in this paper.     

Sugar profile of extracellular polysaccharides from different Tremella species

Heteropolysaccharides isolated from liquid cultures of Tremella species were derivatised to alditol acetates and identified by GLC against derivatised sugar standards. From the sugar profiles it was evident that all of the polysaccharides contained essentially the same sugars but in different ratios. Some of the polysaccharides contained the five carbon sugars-fucose, ribose, xylose and arabinose together with six carbon sugars-mannose, galactose and glucose. The uronic acid content of Tremella heteropolysaccharides also varied according to species. In addition, carbon source (arabinose, xylose, glucose, fructose and galactose) affected the sugar (including uronic acid content) ratio within the polysaccharides.     

Screening of 42 Bacillus isolates for ability to ferment soybeans into dawadawa

Forty-two cultures of Bacillus species isolated from soybean dawadawa were screened for their proteolytic activity on Skim Milk Agar, amylolytic activity on Starch Agar, and ability to grow on Soybean Agar. Distinct differences were observed between the cultures for all the criteria. Eleven isolates were selected for laboratory fermentation trials and each produced soybean dawadawa which was found acceptable by a taste panel. The pH of the samples, which increased from 6.37-6.58 to 8.22-8.85 during fermentation, were significantly different at P< or =0.05 for the different cultures. In the fermented samples, Bacillus counts exceeded 10(9) cfu/g, with the population of only one sample being significantly different at P< or =0.05. A market focus group familiar with soybean dawadawa selected Bacillus subtilis 24BP(2) and B. subtilis FpdP(2) as the best potential starter cultures. A taste panel found no significant differences in overall acceptance between soybean dawadawa either fermented spontaneously or with B. subtilis 24BP(2) and also between soybean dawadawa fermented with either B. subtilis 24BP(2) or B. subtilis FpdP(2).     

Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa)

Soybeans which had initially been dehulled by either boiling (boiled/dehulled) or roasting (roasted/dehulled) before peeling, were cooked and fermented into dawadawa, a traditional food condiment. The micropopulation, enzymatic activities, proximate composition, amino acid, and aroma profiles of the two types of soybean dawadawa were evaluated during fermentation. Only minor differences were found in the microbial profiles of the two types of soy-dawadawa. Although boiled/dehulled soy-dawadawa initially had lower microbial counts, it recorded higher counts at the advanced stages of fermentation. Proteolytic and amylolytic Bacillus species including Bacillus subtilis, Bacillus pumilus, Bacillus licheniformis, Bacillus cereus, and Bacillus firmus dominated the micropopulation of the two types of soy-dawadawa with Bacillus subtilis accounting for about 50% of the Bacillus species in all samples. Lactic acid bacteria and yeasts occurred in low numbers in the two types of soy-dawadawa. The proximate composition of the two types of soy-dawadawa were similar, and their contents of moisture and protein increased whilst fat and ash decreased during fermentation. Both types of fermenting soy-dawadawa recorded similar levels of alpha-amylase activity, but boiled/dehulled soy-dawadawa showed slightly higher protease activity. The levels of isoleucine, leucine, lysine, phenylalanine, arginine and proline increased significantly with fermentation time in both types of soy-dawadawa. With respect to differences in their aroma profiles, hexanodecanol, octadecyl acetate, 1,2-dimethyl benzene, tetradecene, (E)-5-eicosene, cyclohexadecane, and hexacosane were found only in the roasted/dehulled samples, whilst 1,2-ethanediol, ethyl acetate, dimethyl disulfide, cyclotetradecane, decene, indole , 2 butyl-octenal, acetophenone, and toluene were found only in the boiled/dehulled samples. A market focus group showed preference for roasted/dehulled soy-dawadawa over boiled/dehulled soy-dawadawa. Apart from the volatile aroma compounds, the biochemical and microbiological profiles of the two types of soy-dawadawa showed only minor differences and were also similar to the profiles reported for African locust bean dawadawa.     

Effects of firm and IT characteristics on the value of e-commerce initiatives: An inductive theoretical framework

We explore the theoretical foundations on how firm and IT characteristics explain the market value variations in e-commerce initiatives by examining the announcements of 946 e-commerce initiatives in the public media. Our approach combines the Event study methodology and Decision tree induction to examine the main and interaction effects of IT and firm characteristics on Cumulative Abnormal Returns (CAR). In particular, we generate complex interaction models that can guide e-commerce investment decisions so managers can know, for example, which combination of IT and firm characteristics are more likely to be viewed positively by investors. The selected study variables as well as explanation of the proposed framework are informed by innovation, resource-based view, transaction cost economics and complementarity theories. We have inductively developed a set of propositions that can be deductively tested to assess the validity of our proposed theoretical framework. Hence our study provides an initial roadmap for theory development on e-commerce and CAR.     

消费者属性对产品造型相似度认知的影响

目的 研究消费者属性对产品造型相似度认知的影响,为优化产品造型空间,提高人们对其认知的一致性提供依据。方法 首先,采用传统的方法,筛选出四十三个家用加湿器样本,构建产品造型空间,邀请七十三位被试,根据造型相似度将其进行多层分类,获取样本间造型相似度数据及被试属性数据;其次,基于轮廓分析法,依次分析不同属性下各组被试对各样本造型相似度认知的一致性;最后,根据异常样本的分布情况,分析各属性对产品造型相似度认知的影响程度。结论 生活形态属性对被试产品造型相似度认知的影响显著,异常率达20%以上,并且强于人口综合特征的影响;学历、性别、专业背景则基本无影响。应引入生活形态因素,检验人们对产品样本造型认知的一致性,进一步优化产品造型空间。