Effective molecular representation learning is of great importance to facilitate molecular property prediction. Recent advances for molecular representation learning have shown great promise in applying graph neural networks to model molecules. Moreover, a few recent studies design self-supervised learning methods for molecular representation to address insufficient labelled molecules; however, these self-supervised frameworks treat the molecules as topological graphs without fully utilizing the molecular geometry information. The molecular geometry, also known as the three-dimensional spatial structure of a molecule, is critical for determining molecular properties. To this end, we propose a novel geometry-enhanced molecular representation learning method (GEM). The proposed GEM has a specially designed geometry-based graph neural network architecture as well as several dedicated geometry-level self-supervised learning strategies to learn the molecular geometry knowledge. We compare GEM with various state-of-the-art baselines on different benchmarks and show that it can considerably outperform them all, demonstrating the superiority of the proposed method.

The earliest industrial biotechnology originated in ancient China and developed into a vibrant industry in traditional Chinese liquor, rice wine, soy sauce, and vinegar. It is now a significant component of the Chinese economy valued annually at about 150 billion RMB. Although the production methods had existed and remained basically unchanged for centuries, modern developments in biotechnology and related fields in the last decades have greatly impacted on these industries and led to numerous technological innovations. In this chapter, the main biochemical processes and related technological innovations in traditional Chinese biotechnology are illustrated with recent advances in functional microbiology, microbial ecology, solid-state fermentation, enzymology, chemistry of impact flavor compounds, and improvements made to relevant traditional industrial facilities. Recent biotechnological advances in making Chinese liquor, rice wine, soy sauce, and vinegar are reviewed.

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