Abstract A novel kiwifruit wine (KW) fermented by Aspergillus niger and Aspergillus oryzae was developed with elegant flavor and poor alcoholic strength. The effects of natural aging, microwave and ultrasonic treatment on the quality of KW were investigated. A total of 61 aroma components were detected in the KW fermented by Aspergillus niger and Aspergillus oryzae. The results showed that microwave and ultrasonic treatments could promote the maturation of KW and increase the aroma components of KW. The variety of flavor components increased with a longer storage time. Combined with the taste evaluation analysis. The esters, alcohols, acids, and aldehydes in ultrasonic-aged wines were in dynamic balance and harmony with each other. The wine was soft and mellow, making the kiwi wine more typical.

Background: Streptococcus pneumoni ae, which cause noninvasive pneumococcal diseases, severely impair children's health. This study analyzed serotype distribution and antimicrobial resistance of S. pneumoni ae from January 2012 to December 2012 in a Children's Hospital, Shanghai. Methods: A total of 328 pneumococcal isolates were serotyped by multiplex sequential PCR and/or capsule-quellung reaction. The minimum inhibitory concentrations for 11 antimi- crobial agents were determined by broth microdilution method. Results: Among 328 strains, 19F (36.3%), 19A (13.4%), 6A (11.9%), 23F (11.0%), 14 (5.8%), 6B (5.2%), and 15B/C (4.3%) were the most common serotypes. The coverage rates of 7-, 10-, and 13-valent conjugate vaccines (PCV7, PCV10, and PCV13) were 58.2%, 58.2%, and 84.1%, respectively. Out of the isolates, 26 (7.9%) strains were penicillin resistant. Most of the strains displayed high resistance rate to macrolides (98.5% to erythromycin, 97.9% to azithromycin, and 97.0% to clindamycin). Conclusions: The potential coverage of PCV13 is higher than PCV7 and PCV10 because of the emergence of 19A and there should be long-term and systematic surveillance for non-vaccine serotypes.