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A novel 3 D mesoporous black TiO2 (MBT)/MoS2 /MBT sandwich-like nanosheet was successfully fabricated using a facile mechanochemical process combined with an in situ solid-state chemical reduction approach, followed by mild calcination (350 °C) under an argon atmosphere. The MBT/MoS2 /MBT exhibits a 3 D sandwich-like nanosheet structure and heterojunctions are formed at the interfaces between MoS2 and black TiO2 . The significantly narrowed band gap of MBT/MoS2 /MBT is attributed to the introduction of MoS2 and the formed Ti(3+) species in the frameworks. The visible-light photocatalytic degradation rate of methyl orange and the hydrogen production rate are as high as 89.86 % and 0.56 mmol h(-1)  g(-1) , respectively. The introduction of MoS2 and Ti(3+) in the frameworks favors the visible-light absorption and the separation of photogenerated charges, and the 3 D sandwich-like heterojunction structure facilitates the transfer of photogenerated charges.

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The development of yogurt flavor is a complicated and dynamic biochemical process. In addition to traditional starter cultures, adjunct cultures could also make significant contributions to the flavor profiles of yogurt. In the current study, two Lactobacillus plantarum strains (1‐33 and 1‐34) were isolated based on their abilities to produce acetaldehyde and diacetyl. In co‐fermentation with traditional starters, these isolated strains were able to maintain viability without affecting the yogurt’s acidification profiles. Furthermore, they positively influenced the aroma quality of the yogurt samples. They promoted the formation of volatile metabolites, especially acetaldehyde, diacetyl, and acetoin, which are recognized as characteristic compounds. The results of this work provide novel knowledge about the contributions of isolated strains on the flavor profiles of yogurt, which will help to improve the organoleptic properties of the final products. Practical applications Using lactic acid bacteria (LAB) as adjunct cultures co‐fermented with traditional yogurt starter cultures can increase the quantities of flavor compounds in yogurt. This study enriches our understanding of the effects of adjunct cultures on yogurt flavor. Researchers and manufacturers that specialize in yogurt making can use the results of this study to improve the aromatic profile and organoleptic quality of yogurt.