利用可食用植物资源酿造功能性黄酒的研究进展

功能性黄酒是指在传统黄酒中引入某种功能因子从而使其具有特定的保健功能的一类黄酒。该文在检索近年来对功能性黄酒研究的基础上,对近年来功能性黄酒中功能因子的来源、功能性黄酒的酿造工艺及其功能评价进行了综述,对目前功能性黄酒生产与销售所存在问题进行了初步分析,旨在为后期功能性黄酒新产品开发和市场化推广提供借鉴与参考。     

黄酒酒曲微生物及其代谢产物的研究进展

黄酒发酵过程中的微生物主要来源于酒曲的添加,这些微生物的相互作用以及代谢产物对黄酒的品质和风格具有重要作用。本文在检索近年来黄酒酒曲微生物研究相关文献资料的基础上,综述了黄酒酒曲中细菌、真菌的多样性,制曲过程中微生物的动态变化,酒曲中主要微生物的代谢产物对黄酒品质的作用以及微生物代谢产生安全风险类物质的研究现状,并对今后的研究工作进行了展望,旨在为黄酒微生物的深入研究提供参考。     

中国白酒酒曲微生物组研究进展及趋势

酒曲是中国白酒酿造过程的糖化发酵剂,对酿造酒体的品质与风味有重要影响,其质量与其中的微生物结构和酶系组成有重要关联。近年来基于现代生物学技术对白酒酒曲微生物组的研究表明,该体系具有丰富的科学内涵与广阔的应用价值。酒曲微生物组具有微生物物种丰度高、酶系功能复杂多样等特点,并与制备环境存在显著交互作用。基于酒曲微生物组特点,研究者通过强化功能微生物制备强化大曲或接种功能微生物制备纯种酒曲,以实现提高酒曲质量与酿造功能的目标。本文就传统白酒酒曲微生物组的基本特征、酒曲微生物组理论应用与实践以及酒曲微生物组研究趋势进行简要综述。     

贵州雷公山地区苗族的酒曲植物

贵州省雷公山地区的苗族至今保持着传统的酿酒工艺,以及传统酒曲的制作技术。为了保护和传承苗族酒文化,采用民族植物学和植物分类学方法,调查当地群众酿造土酒的工艺,记录传统酒曲的制作技术以及酒曲植物的种类。研究发现,雷公山地区的苗族土酒和我国其他小曲酒的酿造工艺相似;整理、鉴定、编目酒曲植物19科28属35种,其中兔耳一支箭（Piloselloideshirsuta）和河北木蓝（indigofera bungeana）是使用频度最高的植物;通常采集植物鲜嫩的茎、叶、芽来制作酒曲,较少使用全草。传统的酒曲制作技术正面临失传,应深入开展酒曲植物及相关传统知识的调查和研究,保存和记录苗族酒文化的物质基础,有利于促进苗族酒文化的传承和相关生物资源的保护。     

应用黑曲霉UV-11菌株提高乌衣红曲酒质量的试验

乌衣红曲是我国酿造黄酒的曲种之一,据分离研究主要有红曲霉、黑曲霉和酵母菌等有益微生物。产地分布于福建建瓯一带和浙江温州地区。六十年代以来,一些用红曲生产黄酒的地区由于糯米缺少,改用釉米原料后,都推广了乌衣曲酿造黄酒。因为该曲有较强的糖化     

脱皮与不脱皮青稞酿造营养黄酒风味差异的研究

以青稞为原料酿造新型黄酒,为研究原料脱皮与否对新型黄酒风味的影响,利用气相色谱质谱联用(GC-MS)测定脱皮青稞黄酒、不脱皮青稞黄酒及青稞麸皮中挥发性和半挥发性风味物质。结果表明未脱皮青稞黄酒中香气物质总量为71 134.67μg/L;脱皮青稞酿造黄酒香气物质含量较少为39 208.99μg/L。挥发性香气成分在含量上差异主要来源于,3-甲基丁醇、苯乙醇、2-甲基丙醇。通过香气活力值OVA分析发现,对两种青稞黄酒香气贡献的较大的物质种类均为辛酸乙酯、乙酸异戊酯、苯乙醇和苯甲醛,贡献值的大小有差异。对麸皮挥发性风味成分分析发现,青稞黄酒中香气成分均是通过微生物作用产生,麸皮中富含的苯丙氨酸、缬氨酸和亮氨酸通过代谢产生苯乙醇、2-甲基丙醇、3-甲基丁醇,是造成两种青稞黄酒中挥发性风味物质差异的主要原因。研究表明青稞麸皮对黄酒风味的形成有积极意义。     

中国白酒大曲细菌群落结构的未培养方法分析

用于白酒酿造的酒曲被西方学者誉为中国的第五大发明[1],是白酒生产中微生物及酶的主要来源,不同的酒曲在微生物群落结构上存在差异,并直接影响酒的出酒率及酒质。因而,研究和鉴定白酒生产中与特征风味物质相关的关键微生物种类,对生产工艺改进具有重要意义。     

不同酿酒酵母(Schromycese cerovisea)对黄酒挥发性香气物质的影响

研究不同酵母菌株对黄酒挥发性香气物质形成的影响,采用4种不同酿酒酵母(黄酒活性干酵母、工业生产用黄酒酵母HJ-1,HJ-2、耐高温活性干酵母(NGW))菌株进行实验室黄酒酿造试验,采用固相微萃取-气质联用技术测定了发酵后四种黄酒中挥发性香气物质含量,检测出与酵母相关的27种挥发性成分.研究结果表明不同酵母菌株酿制黄酒样品挥发性香气物质存在明显的差别.其中,HJ-2菌株β-苯乙醇,总酯含量较高,香气较为纯正;NGW活性干酵母挥发性酸含量较高;黄酒活性干酵母挥发性酯含量较低.本研究发现通过选用不同酵母菌株能够有效的调节黄酒生产风味物质的形成.     

四川浓香型与酱香型酒曲细菌区系构成的比较研究

浓香型酒和酱香型酒,不仅发酵制酒的工艺各异,而且制曲工艺也不同。由于制曲工艺的不同,因而影响到两大类酒曲中微生物区系的组成。本文报道将酒曲中的细菌分为三大类群:产酸细菌;底物分解细菌;放线菌,并进行了计数,研究了它们数量组成与结构特征。讨论了这些细菌与两大类型酒风格形成的关系。     

中国传统酿造食品微生物生态学及其研究策略

中国传统酿造食品的生产通常是在开放度高、周围环境条件粗放、微生物群落结构时空差异显著批次间变化规律类似的微生态环境中进行的.其过程具有生产原料成分多样、参与的微生物种类多、代谢反应复杂、工艺繁复以及产品组分复杂等特征,从而导致科学阐释其过程代谢机理存在着巨大的挑战.基因组学、转录组学等组学技术以及基于现代检测技术的代谢组学方法的发展和应用,为应用微生态学方法研究其过程的微生物群落结构与功能、群落内部以及与环境的交互作用规律提供了有力的支撑.本文结合本研究团队前期研究工作,综述了近年来传统酿造食品微生物生态学的研究进展,从系统解析酿造微生物群落结构与代谢功能入手,解析微生物群落及个体功能并实现理性调控的传统酿造微生物群落研究策略,包括把握微生物群落三个要素:结构、功能、调控;解析好两个互动:酿造群落内的交互作用,群落与外部环境的交互作用;抓住一个关键:群落中的关键核心功能微生物(群).在上述基础上努力实现传统食品酿造过程中的微生物功能可控、酿造过程可控和产品品质可控的三个目标.     

基于DNA高通量测序分析生料酿醋过程中的真菌多样性

【目的】了解生料酿醋不同阶段的真菌群落结构及其变化规律,为生料酿醋工艺优化提供理论指导。【方法】从山西一家生料酿醋企业采集原料、麸曲、发酵缸醋醅、熏醋样、淋醋样等涉及生料酿醋各阶段的样品共51份,扩增真菌ITS1区序列并利用高通量测序技术分析真菌多样性。【结果】除5份样品未扩增成功外,在剩余46份样品中共检测到489个真菌OTU,以子囊菌为主(占88.3%)。原料、麸曲、发酵缸醋醅、熏醋样、淋醋样等不同组别间在真菌群落结构方面存在显著差异。原料和麸曲中的真菌物种丰富度最低,发酵缸醋醅的真菌物种丰富度最高,熏醋样和淋醋样中的真菌物种丰富度又有所降低。原料和麸曲中的优势真菌分别为酿酒酵母和黑曲霉,是发酵阶段真菌的重要来源,但发酵缸醋醅中也检测到大量可能来源于发酵室环境的真菌。发酵缸醋醅在不同发酵时期间也存在明显的真菌群落结构差异,并可据此划分成发酵前期(包括发酵第2–13天的样品)和发酵后期(包括发酵第17–46天的样品)。酿酒酵母和亮白曲霉的丰度在发酵前期显著高于发酵后期,而黑曲霉、一种小戴卫霉科真菌等的丰度在发酵后期显著高于发酵前期。【结论】生料酿醋的不同阶段和发酵缸醋醅发酵的不同时期,其真菌群落结构都存在明显差异。酿酒酵母和黑曲霉是发酵阶段的优势真菌。本研究为生料酿醋工艺优化提供了理论依据。     

Stability of Aflatoxin B1 and Ochratoxin A in Brewing

The stability of aflatoxin B₁ and ochratoxin A in brewing was investigated by adding the purified toxins to the raw materials at 1 and 10 μg/g levels during mashing in a conventional micro-brewing process. The results indicate that both toxins are stable to heat and are insensitive to cooker mash treatment. Both mycotoxins were partially removed in the mashing and brewing processes. About 14 to 18% and 27 to 28% of the added toxins were found in the final beers brewed from starting materials containing 1 and 10 μg, respectively, of either toxin per g. The possible route of transmission of mycotoxins into beer is discussed.     

Fate of ochratoxin A in brewing.

The fate of ochratoxin A in brewing was investigated by adding (3H)ochratoxin A to the raw materials at 1- and 10-mug/g levels during mashing in a conventional microbrewing process. The results indicated that large portions (28 to 39%) of the added toxin were recovered in spent grains, with less recovery in the yeast (8 to 20%) and beer (14 to 18%). About 38 and 12% of the added toxin at levels of 1 and 10 mug/g, respectively, were degraded during brewing.     

Sorghum as brewing material

Conclusion The white-skinned, low polyphenol cultivars of sorghum are the most likely to be used as brewing raw materials for adjunct and/or malt production. Efficient use of a food grain such as sorghum in brewing, demands that ample supplies are available and that by-products of adjunct or malt production are processed and marketed efficiently. Present research on the brewing potential of sorghum will undoubtedly benefit the agricultural development of the crop.Many countries are known for the famous drinks and beverages they produce. The cost of sorghum beer production must therefore be measured against drinkability of the product. A sub-standard product will not develop and will reflect badly on its producer. Although complete conversion of sorghum starch to fermentable sugars is avoided in brewing, efficient conversion of starch into glucose will require the addition of suitable commercial heat-stable amyloglucosidase enzymes. Future work on sorghum must be conducted scientifically and technologically with regard to its suitability as adjunct and/or as malt.     

Zenith and MIT view the world of tomorrow

Don't count the US out of the HDTV game just yet. For starters, we're changing the rules of the game. The new terminology being bandied about is high resolution systems instead of merely high definition, as proposed for Japan and Europe, which some here in the States regard as old technology.     

Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials

Despite extensive research carried out in the last few decades, continuous beer fermentation has not yet managed to outperform the traditional batch technology. An industrial breakthrough in favour of continuous brewing using immobilized yeast could be expected only on achievement of the following process characteristics: simple design, low investment costs, flexible operation, effective process control and good product quality. The application of cheap carrier materials of by-product origin could significantly lower the investment costs of continuous fermentation systems. This work deals with a complete continuous beer fermentation system consisting of a main fermentation reactor (gas-lift) and a maturation reactor (packed-bed) containing yeast immobilized on spent grains and corncobs, respectively. The suitability of cheap carrier materials for long-term continuous brewing was proved. It was found that by fine tuning of process parameters (residence time, aeration) it was possible to adjust the flavour profile of the final product. Consumers considered the continuously fermented beer to be of a regular quality. Analytical and sensorial profiles of both continuously and batch fermented beers were compared.     

食药用菌液体发酵及功能活性成分研究现状与展望

利用食药用菌液体发酵技术可获得品质稳定、产物可控、富含多种有效营养和活性成分的功能性原料。本文系统总结了食药用菌液体发酵技术的研究现状和瓶颈,以及食药用菌液体发酵产物中的主要成分和功效,并与栽培子实体进行了比较。通过对食药用菌液体发酵技术瓶颈突破的展望,为食药用菌液体发酵产物的进一步应用提供参考。     

一个以可再生资源为原料的新材料产业——"生态塑料"即将诞生

介绍了完全可生物降解塑料PLA、PHA等材料的研究进展和产业化进程。浅析了生物降解塑料国内外发展现状、面临的困难与机遇。建议抓住时机重视和发展来源于可再生资源的生物材料———生态塑料,使之成为一个可持续发展的新材料产业。     

Characterization of Antibacterial Nanoparticles from the Scallop,Ptinopecten yessoensis

To develop a new drug delivery system, antibacterial 50–900 nm nanoparticles of shell and internal organs from scallops collected off Huksan-Island, Korea, were prepared by dry grind technology respectively. The diameters, identities, and conformations of the scallop shell and internal organ particles were determined with a particle-size analyzer and by X-ray powder diffraction (XRD), scanning electron microscopy (SEM), and Raman spectroscopy. The antibacterial properties of the nanoparticles from scallop shell were investigated in the absence and the presence of scallop-shell extract. Bacterial growth was reduced with the supernatant of the nanoparticle scallop-shell extract. Also, the nanoparticles from scallop shell were much more effective as a skin softener than was powder. These facts provide us with guidelines for the study of the size-dependent properties of functional materials as well as for further applications to drug delivery systems (DDSs) and cosmetic raw materials.