According to a report by Taiwan’s “China Times†on June 13th, a research team composed of the National Longevity Medical Research Center in Obu-shi, Aichi Prefecture, Japan, surveyed that people who stay up and over 75 years old have a high risk of dementia. This result will be announced on the 14th by the Japan Geriatric Society, which is being held in Kyoto City. According to reports, the research team conducted a survey on waking up and bedtime for 4,268 volunteers aged over 65 in Dafu City in 2011. The survey did not include patients with dementia or stroke with high risk of dementia. . As a result, it was found that about 4 years after the start of the survey, 73 people (2.3%) were under the age of 75 and 113 people (10%) were over the age of 75. In addition, from the relationship between the risk of dementia and the duration of bedtime, there is no difference between those under 75 years of age, but there are significant differences among people aged over 75 years. Among them, those who went to bed after 11pm had a 1.83-fold higher risk of developing dementia compared with those who went to bed at 9-11pm. The director of the Center for the Prevention of Gerontology Research, Zhong Xiang, said: "The reason for this is not clear, but it may be due to the impact of the natural flow of the biological clock. It will be further studied in the future." (Internship Editor: Zhou Simin reviewer : Tan Lia) The production and quality of enzyme preparations produced by plants are unstable due to the influence of growth area, season, climate, etc. The enzymes produced by animals are mainly extracted from the glands of slaughtered livestock, and the source is limited; only enzymes produced by microorganisms can meet the needs of any scale, with high yield and stable quality. Microbial enzyme preparations can not only replace the main types of animal and plant enzyme preparations with the same performance, but also produce high-temperature-amylases that act as catalysts at 100°C and detergent proteases that act at pH 10-12. In the 1940s, the microbial enzyme preparation industry developed rapidly. At present, the production of enzyme preparations is mainly based on deep fermentation, supplemented by semi-solid fermentation, and the ability of the strains to produce enzymes has also been greatly improved. The immobilized enzyme and immobilized cell technology developed in the 1960s and 1970s enabled the enzyme to be used repeatedly and continuously reacted, and its scope of application was also expanded. At present, in addition to the food and textile industries, microbial enzyme preparations are also used in daily chemistry, chemicals, pharmaceuticals, feed, papermaking, building materials, biochemistry, clinical analysis and other aspects, becoming an important sector of the fermentation industry. enzyme preparation,food additives,Papain,lactase,lipase,lysozyme,bromelain,protease,laccase PYSON Co. ,Ltd. , https://www.pysonbio.com