ABSTRACT
This study investigated the effects of single-strain and mixed-culture fermentation on the flavor profile and quality of highland barley whiskey. A yeast strain (LC3) was isolated from pit mud of traditional Chinese Baijiu, and compared with commercial whiskey yeast (W19) in both single and mixed fermentation systems. Highland barley and malt were mixed at a 1:1 ratio and fermented under controlled conditions. Flavor evaluation was conducted using a combination of electronic nose (E-nose) analysis, sensory panel assessment with flavor wheel development, and comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC–TOFMS). The results showed that LC3 produced superior ethanol yield and enhanced ester formation compared to W19. Mixed-culture fermentation (LC3 + W19) significantly increased the concentration and diversity of key volatile compounds, including ethyl hexanoate and ethyl decanoate, contributing to enhanced fruity and floral notes while suppressing undesirable volatiles. E-nose PCA analysis revealed distinct odor profiles among the fermentation groups, supporting the synergistic effect of mixed cultures. This study demonstrates that combining pit mud–derived and commercial yeast strains provides a viable strategy to enhance flavor complexity, ester content, and overall sensory quality of highland barley whiskey. These findings offer a theoretical basis and practical guidance for optimizing whiskey fermentation and improving the quality of highland barley–based distilled spirits.

ABSTRACT
This study aimed to develop a novel method for the green synthesis of selenium nanoparticles (SeNPs) using an aqueous extract of Kyllinga brevifolia, providing a safe and efficient nanomaterial preparation technology for food preservation. The extract was prepared by the water extraction method and reacted with sodium selenite solution at 100℃. After 48 h of incubation, the product was purified by centrifugation and freeze-dried to obtain SeNPs. The nanoparticles were characterized using gas chromatography-mass spectrometry (GC-MS), ultraviolet-visible (UV-Vis) spectroscopy, scanning electron microscopy (SEM), Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), and dynamic light scattering (DLS). Their antioxidant activity was evaluated by DPPH and ABTS radical scavenging assays. The results showed that the reaction solution changed from transparent brownish-red to turbid brick-red, with a maximum absorption peak at 407 nm. SEM revealed uniform spherical nanoparticles. XRD patterns exhibited diffraction peaks at 2θ angles of 21.80°, 23.74°, and 29.92°, consistent with the JCPDS standard. DLS measurements indicated an average particle size of 66.44 nm, a polydispersity index (PDI) of 0.1153, and a zeta potential of -16.69 mV. GC-MS identified 17 active components, among which linoleic acid, oleic acid, and 4-hydroxy-2,5-dimethylfuran-3(2H)-one-containing C=C bonds and -OH groups-reduced Se4+ to Se0 and exerted capping and stabilizing effects. The DPPH and ABTS radical scavenging assays demonstrated concentration-dependent antioxidant activity of the SeNPs. This study successfully transformed an invasive weed into functional nanomaterials. The established green synthesis method is simple, environmentally friendly, and low-cost, laying a theoretical foundation for the application of SeNPs in fruit and vegetable preservation and functional food development.

ABSTRACT
This study investigated Liparis nervosa, an Orchidaceae medicinal plant, to systematically optimize its fermentation process using microbial fermentation technology and to evaluate its therapeutic potential against ulcerative colitis (UC). Based on single-factor experiments and orthogonal design, total antioxidant capacity was used as the primary evaluation index, and the optimal fermentation conditions were determined as follows: 1% aqueous extract concentration, fermentation temperature of 35 °C, and fermentation time of 4 days. Under these conditions, the antioxidant activity of the fermented product was significantly enhanced, accompanied by increased flavonoid content and hydroxyl radical scavenging capacity, while total phenolic content decreased, suggesting that fermentation promotes structural transformation and functional optimization of bioactive components. In a dextran sulfate sodium (DSS)-induced mouse model of UC, fermented Liparis nervosa extract significantly improved general physiological conditions, reduced the disease activity index (DAI), and alleviated colon shortening and tissue damage. At the molecular level, fermented Liparis nervosa downregulated pro-inflammatory cytokines, including TNF-α, IL-6, and NF-κB, while upregulating intestinal barrier-related proteins such as ZO-1, Claudin-1, and Mucin-2, thereby promoting mucosal repair. In conclusion, optimized fermentation enhances the antioxidant and anti-inflammatory activities of Liparis nervosa, enabling it to ameliorate UC through multiple mechanisms, including inflammation suppression, intestinal barrier restoration, and modulation of gut microbiota. This study provides a theoretical and experimental basis for the development of Liparis nervosa-based functional foods and traditional Chinese medicinal preparations.