Based on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the fermentation characteristics and conditions of the applicable strains are systematically described. Secondly, the advantages of pre-treatment processes such as enzymatic hydrolysis, germination, milling and drying are summarized. Furthermore, fermented oat beverages can increase the nutrient content and reduce the content of anti-nutritional factors, thereby reducing some risk factors related to many diseases such as diabetes, high cholesterol and high blood pressure. This paper discusses the current research status of fermented oat beverages, which has academic significance for researchers interested in the application potential of oat. Future studies on fermenting oat beverages can focus on the development of special compound fermentation agents and the richness of their taste.
All-optical wavelength converters based on parametric processing of highly nonlinear fiber (HNLF) can provide low energy consumption, fast process speed, and modulation format agnosticism. A longer HNLF with a larger nonlinear coefficient and high pump power will contribute to achieve higher conversion efficiency. However, the injected pump power to the fiber is limited by its stimulated Brillouin scattering threshold, where longer fibers always have lower threshold powers. In the paper, we propose an all-optical wavelength converter with higher conversion efficiency by cascading two different HNLFs. We experimentally achieved -8 dB conversion efficiency and good converted signals with negligible power penalties.
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