火龙果果酒发酵条件研究

火龙果原产于中美洲热带地区,营养丰富,排毒护胃,具有很好的保健功能。本实验以红皮红肉型果实发酵酿酒,以含糖量、酵母用量、温度、发酵时间单因素进行实验对比,选出火龙果果酒发酵的最适宜条件。     

乳酸发酵香芋饮料的研制

目的：探讨乳酸菌发酵制备香芋饮料的工艺条件。方法：通过正交实验得出发酵的最佳工艺条件。结果：保加利亚乳杆菌与嗜热链球菌最佳添加比例为1：1,发酵温度为42℃,发酵时间为36h,添加蔗糖量5％时饮料口味最佳。结论：通过乳酸菌发酵香芋汁可以制得保健型香芋饮料。     

共生发酵无醇饮料新工艺的研究

随着经济的发展,食品结构的改变,人们对饮料的要求越来越高,而且朝着原料天然化,营养保健型发展。现有的配制饮料或单菌种发酵饮料,都无法满足这种需求。因此,开发一种新型饮料已成为国内外研究的方向。 一种发酵产品的内含,除与工艺条件和     

万古霉素产生菌发酵培养基及发酵条件的优化

通过单因素分析和正交试验,对万古霉素产生菌的发酵培养基和发酵条件进行了研究,确定最佳的发酵培养基配方为葡萄糖2.0%,淀粉3.0%,豆粕1.8%,大豆粉2.2%,氯化钠0.2%,碳酸钙0.2%,与原培养基配方相比,优化后万古霉素的摇瓶发酵效价提高了11.2%。同时优化了部分发酵条件,即二级种接种量为10%,溶氧为摇床转速220 r/min时250 mL摇瓶装液量为25 mL。将优化后的发酵工艺进罐验证,其保持了较高的适应性和连续性。     

响应面法优化提高萎缩芽孢杆菌E20303抑制马铃薯干腐病病原菌活性的研究

【背景】萎缩芽孢杆菌E20303可以有效地抑制马铃薯干腐病病原菌的活性,而响应面法可在较少的试验次数下优化生防菌发酵培养基配方与发酵条件,获得的最优组合将为马铃薯干腐病生防菌剂的制备与应用提供参考。【目的】以分离自青海察尔汗盐湖湖泥中且对马铃薯干腐病病原菌具有较高抑菌活性的萎缩芽孢杆菌E20303为研究对象,利用响应面法对其培养基配方和发酵条件进行优化,以期提高其对马铃薯干腐病病原菌的抑菌活性。【方法】采用单因素试验、中心组合设计试验及响应面法设计优化萎缩芽孢杆菌E20303发酵培养基配方及发酵条件。【结果】培养基最优发酵配方(g/L):淀粉10.72、酵母粉23.60、七水合硫酸镁16.00、碳酸钙1.14、磷酸二氢钾8.00和磷酸氢二钾16.00,优化后抑菌率由46.51%提高至62.00%;最优发酵条件为装液量102.89 mL、pH 8.64、温度28.73℃、转速200 r/min、培养时间3 d、接种量2%,优化后抑菌率由51.15%提高至72.51%。【结论】实验获得了对马铃薯干腐病病原菌的抑菌活性明显提高的萎缩芽孢杆菌E20303发酵配方及发酵条件,为马铃薯干腐病生防制...     

仙人掌复合保健饮料的工艺试验

以仙人掌、牛奶、麦芽为原料,采用酵母菌和乳酸菌共同发酵研制成含低醇的麦芽仙人掌乳酸饮料。通过实验确定了发酵的最佳工艺条件及饮料的最佳配方,并对饮料的稳定性进行了探讨,从而生产出酸甜可口、均一稳定的营养保健型乳酸饮料。     

糖化酶发酵工艺条件的正交试验

本文以糖化酶高产菌种ＷＭＣ—１５为供试菌株,采用正交试验的方法对糖化酶发酵培养基配方进行了系统的分析和研究。通过正交试验获得一最优摇瓶发酵培养基配方Ａ４Ｂ３Ｃ４Ｄ２,并建立了多因素的线回归方程,为糖化酶发酵。艺条件的研究提供了理论基础。     

蔗渣发酵菌剂培养基的筛选及发酵条件的优化

采用单因素和正交试验研究了蔗渣高效发酵菌剂(芽孢杆菌B-A、曲霉菌F-A、链霉菌A-B)的摇瓶发酵最佳工艺条件.结果表明:芽孢杆菌B-A的最佳培养基配方:牛肉膏0.3%、蛋白胨1%、葡萄糖1%、NaCl 0.5%、可溶性淀粉0.5%、3.08%浓度的MnSO4溶液0.1;最适发酵条件为pH7、装液量100 ml(250 ml三角瓶)、36℃培养27 h.曲霉F-A的最佳培养基配方:葡萄糖3%、豆饼粉3%、蛋白胨1.2%、酵母膏0.3%、K2HPO4 0.05%、KH2PO40.05%、CaCl20.08%、MgSO40.04%、MnSO40.04%、ZnSO40.02%;最适发酵条件为pH6、装液量50 ml、30℃培养3 d.链霉菌A-B的最佳培养基配方:可溶性淀粉4.5%、蔗糖1%、豆饼粉3%、NaNO30.2%、ZnSO40.01%、KH2PO40.001%;最适发酵条件为pH7、装液量50 ml、30℃培养3 d.     

糖化酶生产工艺的改进

在前面研究的基础上,仍采用黑曲霉突变株ＷＭＣ－１５为产酶菌株,对糖化生产和提取工艺进行了较大的改进,提高了菌株的产酶缩短了发酵时间,提高回收率,大幅度降离糖化酶的生产成本,按最佳的培养基配方和发酵工艺条件,采用突变株ＷＭＣ－１５仅发酵９６小时左右,酶活力可达２５,０００ｕ／ｍｌ以上,对提高我国的糖化酶活力及设备利用率都具有现实意义。     

根际益生菌链霉菌S506固体发酵条件优化

链霉菌S506是一株具有广谱防病、促生和降解根系毒素功能的根际益生菌.采用液固两相发酵工艺,以活菌总数和分生孢子产生量为检测指标,研究了S506活菌制剂固体发酵物料的配方和工艺参数.获得固体发酵物料的最佳参数为:麸皮100 g、M-115g、磷酸氢二钾0.3 g、氯化钠0.25 g、硝酸钾0.1 g、碳酸钙0.8 g,自然pH值,液体菌种种龄84 h,接种量10%,发酵温度30℃,料水比10:6,发酵时间60 h.在最佳发酵条件下,S506固体菌剂的活菌总量达到8.27×109CFU/g,分生孢子数达到6.23×109CFU/g.     

Development of a beverage from red grape juice fermented with the Kombucha consortium

Kombucha is a health-promoting fermented beverage traditionally made by fermenting a sweetened tea with a symbiotic culture of yeast species and acetic acid bacteria. The aim of this work was to develop a beverage using red grape juice as an alternative substrate. Grape juice contains various nutrient elements and phytochemicals, such as polyphenols, which possess a wide range of biological activities. We investigated the chemical characteristics and sensory and antimicrobial activities of the fermented grape juice Kombucha beverage. The pH decreased from 3.95 to 2.9 during the fermentation process and remained fairly constant thereafter, and the acetic acid bacteria and yeast counts in the broth increased up to 6 days of fermentation and subsequently decreased. Phenolic and anthocyanin contents and the antioxidant activity of the fermented beverage were higher after fermentation, with the maximum increase observed on the sixth day of fermentation when values were approximately 2.47- and 1.59-fold higher than pre-fermentation values, respectively, as assessed by 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6- sulfonic acid) radical scavenging assays. Fourier transform infrared spectroscopy was used for the qualitative analysis of the grape juice before and after fermentation. Distinct peak variations in the spectral region between 2500 and 1650 cm^?1 were observed, which matched the appearance of organic acids and changes in phenolic compounds. Fermented juice Kombucha showed antibacterial activity toward all tested bacteria, which can be primarily ascribed to the increased production of acetic acid, but also to the biosynthesis of other metabolites, during the fermentation process. The 6-day fermented juice was the most appreciated by the taste panel based on the overall quality evaluation; with prolongation of fermentation the fermented juice acquired a distinct sour flavor.     

芦荟胡萝卜汁复合饮料的研制

以芦荟和胡萝卜为原料,通过正交实验确定了复合饮料的最佳配方,研制出一种口味独特又具有保健功能的复合饮料.     

棒状乳杆菌FZU63发酵对红茶汤风味品质改善的作用

乳酸菌发酵可赋予茶饮料独特的香气与滋味,且可改变其物质组成,产生益生因子等。目前,针对乳酸菌在不同发酵阶段对茶汤中风味物质形成影响的研究较少。本研究以从中国传统泡菜中筛选获得的棒状乳杆菌FZU63为发酵菌株,对不同发酵阶段红茶汤中的挥发性香气成分、还原糖、游离氨基酸、有机酸等含量的变化过程进行分析,并对发酵红茶汤的感官品质进行评价。结果表明,棒状乳杆菌FZU63以红茶汤中的葡萄糖、果糖、甘露糖和木糖作为发酵过程中的主要碳源物质。红茶汤经棒状乳杆菌FZU63发酵作用后,香气成分丰度显著增加,且主要香气组分结构发生改变,发酵红茶汤在花香、坚果香的基础上增添了水果香;此外,部分苦味氨基酸含量下降,甜味和鲜味氨基酸含量增加;并且,乳酸、苹果酸、柠檬酸等有机酸含量在发酵过程中呈现积累。同时,感官评定结果表明棒状乳杆菌FZU63发酵可改善红茶汤的感官品质,且在发酵48h后达到较优。本文系统分析了经棒状乳杆菌发酵不同阶段对红茶汤风味的影响,可为乳酸菌发酵茶饮料的品质控制与产业化应用提供理论参考。     

花粉破壁法对花粉蜂蜜酒中氨基酸含量的影响

以蜂蜜为主料,加入花粉,经过调配、发酵、过滤、陈酿后获得氨基酸含量丰富的酒精饮料。花粉破壁分别采用超声破碎法、酶法和温差破壁法这几种不同方式处理,并添加于蜂蜜发酵液中,经酒精发酵,制得富含活性成分的花粉蜂蜜酒。最后利用毛细管电泳法来测定成品酒中的氨基酸,通过分析优化出最佳的花粉破壁方法。研究结果表明花粉经过温差破壁法处理后加入发酵液中,其成品的氨基酸含量最高。该产品不仅营养价值高,风味独特,而且还具有良好的保健作用。     

Mass Transfer Characteristics of Immobilized Cells Used in Fermentation Processes

ABSTRACT:?

There is great commercial interest in using immobilized cells for fermented beverage processes. The process advantages offered by immobilized cells are numerous, but an understanding of the mass transfer characteristics of a given system is needed in order to achieve efficient processes and high quality products. This is especially important in the food and beverage industry where fermentation products contribute to the flavor and aroma of the final product. The fundamental principles of mass transfer in immobilized cell systems are covered in this review. An overview of the current research efforts focused on external and internal mass transfer characteristics of immobilized cells used in fermentation processes is presented. Methods for measuring substrate diffusivities within immobilization matrices and areas requiring further research are discussed.     

液质发酵食品中微生物群落及与乳酸菌间相互作用研究进展

液质发酵食品发酵过程中微生物组成复杂,复杂的微生物发酵体系会影响微生物的生长和代谢,继而改变微生物的群落结构与功能,最终影响液质发酵食品的品质。乳酸菌在食品发酵中对形成风味物质、提高营养价值、抑制腐败菌生长具有重要的作用。本文主要对近年来食醋、酱油和饮料酒等液质发酵食品中微生物群落及与乳酸菌间相互作用关系进行综述,了解液质发酵食品在发酵过程中微生物群落结构和群落中乳酸菌与其他微生物的相互作用类型,探讨乳酸菌在发酵过程中的功能以及乳酸菌与其他微生物之间的相互作用机制。     

Predictive modelling of Lactobacillus casei KN291 survival in fermented soy beverage

The aim of the study was to construct and verify predictive growth and survival models of a potentially probiotic bacteria in fermented soy beverage. The research material included natural soy beverage (Polgrunt, Poland) and the strain of lactic acid bacteria (LAB) — Lactobacillus casei KN291. To construct predictive models for the growth and survival of L. casei KN291 bacteria in the fermented soy beverage we design an experiment which allowed the collection of CFU data. Fermented soy beverage samples were stored at various temperature conditions (5, 10, 15, and 20°C) for 28 days. On the basis of obtained data concerning the survival of L. casei KN291 bacteria in soy beverage at different temperature and time conditions, two non-linear models (r ²= 0.68–0.93) and two surface models (r ²=0.76–0.79) were constructed; these models described the behaviour of the bacteria in the product to a satisfactory extent. Verification of the surface models was carried out utilizing the validation data — at 7°C during 28 days. It was found that applied models were well fitted and charged with small systematic errors, which is evidenced by accuracy factor — Af, bias factor — Bf and mean squared error — MSE. The constructed microbiological growth and survival models of L. casei KN291 in fermented soy beverage enable the estimation of products shelf life period, which in this case is defined by the requirement for the level of the bacteria to be above 10⁶ CFU/cm³. The constructed models may be useful as a tool for the manufacture of probiotic foods to estimate of their shelf life period.     

虫药蜣螂对灵芝发酵物风味组成的影响

采用顶空-气相色谱-质谱联用对虫药蜣螂和添加蜣螂发酵后的灵芝发酵物的风味物质进行了测定,进而分析了添加蜣螂对灵芝发酵物风味组成的影响。结果表明,虫药蜣螂和灵芝发酵物(添加蜣螂)中分别含有40和30多种风味物质。添加蜣螂发酵后,灵芝发酵物跟对照相比新出现了5种风味物质,分别为苯甲醛、α-松油醇、苯乙醇、唑苯并噻和桃金娘烯醇。其中α-松油醇、苯乙醇和唑苯并噻是蜣螂中的风味成分,苯甲醛和桃金娘烯醇为新产生成分。所有5种风味物质均为食品香料物质。蜣螂中其它风味成分经灵芝发酵转化或降解后,未出现在灵芝发酵物中。因此,添加蜣螂发酵对灵芝发酵物的风味无不良影响。结果还提示灵芝细胞可生物转化或降解虫药蜣螂中的部分风味物质。     

Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana

The alcoholic beverage parakari is a product of cassava (Manihot esculenta Crantz) fermentation by Amerindians of Guyana. While fermented beverage production is nearly universal among indigenous Amazonians, parakari is unique among New World beverages because it involves the use of an amylolytic mold (Rhizopus sp., Mucoraceae, Zygomycota) followed by a solid substratum ethanol fermentation. The mycological significance of this dual fermentation process previously was unrecognized. A detailed study of parakari fermentation was made in the Wapisiana Amerindian village of Aishalton, South Rupununi, Guyana. Thirty steps were involved in parakari manufacture, and these exhibited a high degree of sophistication, including the use of specific cassava varieties, control of culture temperature and boosting of Rhizopus inoculum potential with purified starch additives. During the fermentation process, changes in glucose content, pH, flavor, odor and culture characteristics were concomitant with a desirable finished product. Parakari is the only known example of an indigenous New World fermentation that uses an amylolytic mold, likely resulting from domestication of a wild Rhizopus species in the distant past. Parakari production is remarkably similar to dual fermentations of Asia, yet it was independently derived.     

乳酸菌风味代谢物质的基因调控

乳酸菌的主要风味代谢物质包括丁二酮,乙醛以及各种氨基酸。利用基因工程和代谢工程的相关技术提高乙醛和丁二酮产量,是当前乳酸菌研究的热点之一。乙醛的代谢调控主要是针对丝氨酸羟甲基转移酶的表达进行调控,或是针对丙酮酸脱羧酶和NADH氧化酶的表达采用联合调控策略;而丁二酮的代谢调控则主要集中于乳酸脱氢酶、NADH氧化酶、α-乙酰乳酸合成酶和α-乙酰乳酸脱羧酶中任意两种关键酶基因间的联合调控,并且存在进行乳酸脱氢酶,α-乙酰乳酸合成酶和α-乙酰乳酸脱羧酶3种关键酶基因联合调控的可行性。