Su S.,University of Electronic Science and Technology of China |
Yu H.-J.,University of Electronic Science and Technology of China |
Wu Z.-H.,University of Electronic Science and Technology of China |
Yao Y.-Z.,University of Electronic Science and Technology of China |
Zhang L.,Luzhou Laojiao Co.
Ruan Jian Xue Bao/Journal of Software | Year: 2013
It is investigated that multiple distributors simultaneously negotiate with a manufacturer to improve themselves schedules on a distribution supply chain in which manufacturer has stronger power than distributors and does scheduling decision prior to distributors. A compensation based negotiation scheduling model is built. A novel multi-objective cooperative co-evolutionary algorithm (GLCCEC) that concurrently implements local evolutionary computing of distributors and global evolutionary computing of manufacturer is proposed. Global elite solution combination strategy with gradually gene skipping change and real time updating of global non-dominated solution set are designed for manufacturer. A dynamic programming algorithm with constraint of retaining sequence of local schedule is designed in order to get global solution from a local solution of distributor. Computational experiments show that GLCCEC algorithm can effectively improve schedule of each distributor with no deterioration of manufacturer's schedule. Moreover, the non-dominated solutions of GLCCEC not only are better than that of other best cooperative co-evolutionary algorithms: MOCCGA, NSCCGA, GBCCGA, but also has good spread in solution space. © 2013 ISCAS.
Ming H.,University of Sichuan |
Xu D.,Luzhou Laojiao Co. |
Guo Z.,University of Sichuan |
Liu Y.,University of Sichuan
Food Science and Technology Research | Year: 2016
Acid stress is an environmental condition commonly encountered by lactic acid bacteria in the gastrointestinal tract and fermented foods. In this study, adaptive evolution of Lactobacillus casei was conducted in MRS broth at 37°C for 70 days, and three acid-tolerant strains were isolated. The evolved strains exhibited more than 60%increases in biomass than the parental strain when cultured at pH 4.3 for 54 h. Then, the tolerances of the evolved strains to acid stress, bile salt, and simulated gastrointestinal juice were determined. Acid tolerance was investigated by exposing the evolved strains and the parental strain in pH 3.3 and pH 2.5 of lactic acid and HCl-adjusted MRS broth respectively. The evolved strains showed higher survival rate than the parental strain. In addition, the evolved strains exhibited higher resistance to simulated gastric juice (pH 2.5), simulated intestinal juice (pH 8.0), and bile salt (1.6%). Analysis of the intracellular pH (pHi) showed that the evolved strains exhibited higher pHi compared with that in parental strain. The enhanced tolerance of the evolved strains to various stresses observed in this study provides a possible procedure for the food industry to select environmental-resistant strains and may be important in the production of probiotics. Copyright © 2016, Japanese Society for Food Science and Technology.
Luzhou Lao Jiao Co. | Date: 2008-06-24
Alcoholic aperitif bitters; Alcoholic beverage produced from a brewed malt base with natural flavors; Alcoholic bitters; Alcoholic coffee-based beverage; Alcoholic malt coolers; Alcoholic punch; Alcoholic tea-based beverage; Aperitif wines; Aperitifs with a distilled alcoholic liquor base; Aperitifs with a wine base; Arrack; Brandy spirits; Distilled Spirits; Distilled spirits of rice (awamori); Extracts of spiritous liquors; Fruit wine; Liqueurs; Potable spirits; Prepared alcoholic cocktail; Wines.
Alcoholic beverages except beers; Brandy spirits; Distilled spirits of rice, corn, and barley; Potable spirits; Wines.
Luo A.,University of Sichuan |
Yi B.,Luzhou Laojiao Co. |
Shen C.,Luzhou Laojiao Co.
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2013
Food quality traceability system is of great significance for ensuring food safety. A reliable traceability system based on radio frequency identification devices (RFID) is proposed in this paper. Specific requirements of the food digital ID are analyzed, and six requirements of communications security, system availability, data authenticity, information privacy, data authority, traceability are listed. An asymmetric encryption algorithm NTRU and a digital signature algorithm based on NTRU are developed to design secure authentication protocol and food digital ID. Firstly the public key, private key and digital certificate of all nodes in the supply chain are issued by a trusted third-party certification authority, correspondingly the RFID tag's ID of the node is recorded and the encrypted product information is written to the RFID tag, thus creating a digital ID. Then the certification process among the nodes using the digital ID is demonstrated in detail. The node's reader generates a random number R and Q, and transmits to tags, where Q is the encrypted data with result of XOR operation of R and reader's serial number K using its private key by NTRU. After receiving the Q and R, the tags decrypt and calculate K with a corresponding reader's public key. If the K is one of the reader's serial number stored in RFID tag, it is accepted to the next communication, otherwise is denied to the next communication. After successful authentication, the tag calculates M and transmits to reader, where M is the encrypted data with result of XOR operation of R and tag's ID using the reader's public key by NTRU. After received the M, the reader decrypts and calculates tag's ID with its private key. If the tag's ID is one of the tag's ID stored in reader, the reader accepts the next communication, otherwise denies the next communication. Through these steps, the reader and the tag establish a trusted channel to read or write. Finally, the security is discussed and well fit with the safety requirements of the food digital ID, thus the food digital ID is accomplished. With secure authentication protocol, electronic receipt of wine logistics using the food digital ID is achieved. With the electronic receipt of wine logistics, the four roles of manufacturers, sales, consumers, certification centers are designed, the four procedures of registration and certification, information of manufacturer written to the tag, information of vendors written to the tag, consumers verification are developed. The application prototype system is built in wine logistics, fundamentally improving the security and reliability of wine logistics according to analysis of its security. Food digital ID and electronic receipt of wine logistics are proposed in this paper, the work will be of great interest for use in safe and reliable supervision and management for food quality.