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A novel layered method was proposed to solve the problem of Web services composition. In this method, services composition problem was formally transformed into the optimal matching problem of every layer, then optimal matching problem was modeled based on the hypergraph theory, and solved by computing the minimal transversals of the hypergraph. Meanwhile, two optimization algorithms were designed to discard some useless states at the intermediary steps of the composition algorithm. The effectiveness of the composition method was tested by a set of experiments, in addition, an example regarding the travel services composition was also given. The experimental results show that this method not only can automatically generate composition tree whose leaf nodes correspond to services composition solutions, but also has better performance on execution time and solution quality by adopting two proposed optimization algorithms.

In recent years, more and more attention has been paid to the graph-based text summarization. In terms of this method, the document is transformed into a text graph and then sentences are ranked by taking into account the global information of the document. However, the similarity measure be-tween sentences is mostly limited to word layer in previous studies, which makes it difficult to measure the semantic similarity accurately; besides, the features of sentence has also been disregarded. In view of the defects mentioned above, this paper proposes a semantic-word two layer similarly measure model and defines topic relativity as well as position sensitivity, so as to optimize the sentence ranking results. Through the evaluation on DUC datasets, performance of this approach shows greater improvement compared with a number of baseline systems.

Bifidobacterium animalis A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of B. animalis A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. B. animalis had high tolerance to NaCl and nitrite, and B. animalis A12 had protease and lipase activities. The pH value of sausage fermented with B. animalis A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highest content of volatile flavour substances and amino acids, and the color and texture characteristics of fermented sausage in the experimental group at 18 h were better than those at other times. These results suggest that B. animalis A12 has the potential to be used as a starter culture for im-proving flavour and texture in fermented sausage.

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