糕点、面包中污染细菌的分离及菌种的初步鉴定

以市场中不同厂家保质期内的9种糕点、面包类食品为实验对象,对其污染细菌进行了初步分离鉴定。结果表明:冷加工样品的细菌总数均超标,从污染细菌中分离检出的细菌主要是葡萄球菌属和明串珠菌属的菌株。这意味着冷加工产品受污染主要是由环境不符卫生标准,其次是操作人员的不卫生操作及添加原辅料被污染所引起。     

Identification and classification of genes required for tolerance to freeze-thaw stress revealed by genome-wide screening of Saccharomyces cerevisiae deletion strains

Yeasts used in bread making are exposed to freeze-thaw stress during frozen-dough baking. To clarify the genes required for freeze-thaw tolerance, genome-wide screening was performed using the complete deletion strain collection of diploid Saccharomyces cerevisiae. The screening identified 58 gene deletions that conferred freeze-thaw sensitivity. These genes were then classified based on their cellular function and on the localization of their products. The results showed that the genes required for freeze-thaw tolerance were frequently involved in vacuole functions and cell wall biogenesis. The highest numbers of gene products were components of vacuolar H(+)-ATPase. Next, the cross-sensitivity of the freeze-thaw-sensitive mutants to oxidative stress and to cell wall stress was studied; both of these are environmental stresses closely related to freeze-thaw stress. The results showed that defects in the functions of vacuolar H(+)-ATPase conferred sensitivity to oxidative stress and to cell wall stress. In contrast, defects in gene products involved in cell wall assembly conferred sensitivity to cell wall stress but not to oxidative stress. Our results suggest the presence of at least two different mechanisms of freeze-thaw injury: oxidative stress generated during the freeze-thaw process, and defects in cell wall assembly.     

基于全基因组的河北省小麦品种遗传多样性分析

丰富的遗传变异对于提高作物的环境适应性和遗传改良进度至关重要。小麦是重要的粮食作物,河北省作为我国第三大小麦产区,在保障国家粮食安全中占有重要地位。建国以来,河北省审定了大量小麦品种,然而有关其遗传基础的研究却相对缺乏。本研究以1949年至2012年的169份河北省小麦品种为材料,利用覆盖小麦全基因组的SSR标记分析了供试小麦品种的遗传多样性。结果表明,供试河北省小麦品种的3个染色体组中,以B染色体组具有最高的遗传多样性,A组最低;7个同源群中,以第5、4群具有最高的多样性水平,而第7群最低;在21条染色体上的遗传多样性变化较大,以4A、2D具有较高的多样性水平,1A染色体最低。从品种的更新换代角度看,自1949年以来,尽管品种的等位基因频率在下降,河北省小麦品种的多样性水平基本呈现上升趋势。在此基础上,根据遗传相似系数,供试品种可聚为5大类,聚类结果既反映出河北省小麦品种多样性水平的复杂多样,也反映出品种的地域性分布特征。     

Occurrence and dominance of yeast species in sourdough

AIMS: The aim of this work is to identify the dominant yeast species in homemade sourdoughs. METHODS AND RESULTS: PCR/restriction fragment length polymorphism analysis of internal transcribed spacer regions was used for the identification of isolates and the data were confirmed with phenotypic tests. The strains belonging to Saccharomyces cerevisiae were identified to strain level by analysis of inter-delta regions. CONCLUSION: This work shows that the dominant species in homemade sourdoughs can differ from each other. Saccharomyces cerevisiae was found to be the dominant species, followed by the Candida milleri, C. humilis, S. exiguus and Issatchenkia orientalis. The inter-delta regions of S. cerevisiae strains showed high polymorphism. SIGNIFICANCE AND IMPACT OF THE STUDY: Occurrence of single, non-Saccharomyces species and S. cerevisiae polymorphism in the yeast populations of sourdough samples.     

Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results

The objective of this work was to investigate the structure and diversity of lactic acid bacteria (LAB) communities in sourdough used for the production of traditional breads (Carasau, Moddizzosu, Spianata, Zichi) in Sardinia. 16S rDNA sequencing and Randomly Amplified Polymorphic DNA (RAPD-PCR) was applied for the identification and typing of the LAB isolated from 25 samples of sourdoughs. Multivariate statistical techniques were applied to RAPD-PCR pattern to study the biological diversity of sourdough samples. Twelve different species of LAB were identified, and most isolates were classified as facultative heterofermentative lactobacilli. Lactobacillus pentosus dominated the lactic microflora of many samples while Lactobacillus sanfranciscensis was isolated only from a limited number of samples. Although heterofermentative species represented between between 30% and 60% of the isolates in Carasau, Spianata and Zichi sourdoughs, only 2% of the isolates from Moddizzosu sourdoughs were identified as heterofermentative LAB. RAPD-PCR with a single primer followed by cluster analysis did not allow the identification of the isolates at the species level. However, a multidimensional scaling/bootstrapping approach on the RAPD-PCR patterns uncovered the diversity of the LAB communities of LAB showing differences both within and between bread types.     

麦类作物种子中戊聚糖研究进展

戊聚糖是谷物种子中,特别是小麦种子中重要的非淀粉多糖,也是麦类面粉的重要功能性成分,对面包品质有重要影响。由于戊聚糖在面包工业和保健品行业具有广阔的应用前景,近50年来,国外对其开展了较为系统和深入的研究。本文回顾了近年来有关戊聚糖的最新研究进展,包括其组成、结构、含量及其测定方法以及在面包烘焙中的应用等。     

Introgression of bread wheat chromatin into tall wheatgrass via somatic hybridization

Regenerates were obtained following somatic hybridization between tall wheatgrass (Agropyron elongatum) and bread wheat (Triticum aestivum cv. Jinan177) protoplasts. Two lines (CU and XI) were self-fertile in the first (R₀) and subsequent (R₁ and R₂) generations. The phenotype of each R₁ population was uniform. All CU progeny were phenotypically similar to the tall wheatgrass parent, while XI progeny had thinner, smoother and softer leaves. Cytological analysis showed that more wheat chromatin was present in the hybrid callus than in the R₁ and R₂ plants, and that some intercalary translocations of wheat chromosome segments were retained in the R₂ generation. AFLP profiling confirmed the presence of wheat DNA in the introgression lines. Analysis of the high molecular weight glutenin subunit content of derived seed identified three novel subunits, not present in either the wheat or the tall wheatgrass parent. Microsatellite-based profiling of the chloroplast genome of the introgression lines suggested that only chloroplast sequences from the tall wheatgrass parent were present. The specifically inherited phenomena and possible application of these hybrids are discussed. Haifeng Cui and Zhiyong Yu were contributed equally to this article.     

Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents

Wheat grain is a rich source of phosphorus which is present mostly as phytic acid and is distributed mainly in the bran and germ fractions. Phytic acid has now been recognized as an important phytochemical having antioxidant properties. This study deals with the determination of total as well as phytic phosphorus contents of psyllium (PS), course (CB) and fine wheat bran (FB) enriched pan bread and Arabic flat bread. The concentration of phytic acid in CB, FB, wheat germ, wholegrain wheat flour (WGF), white wheat flour (WWF), and psyllium were found to be 8.86 mg/g, 8.52 mg/g, 6.05 mg/g, 1.74 mg/g, 0.46 mg/g and 0.02 mg/g, respectively. Most of the phosphorus existed as phytic phosphorus (74.7–90.8%) in FB, CB, germ, and WGF as compared to only 42.6% in WWF. The level of phytic phosphorus in pan bread containing 10% CB, 20% FB (both containing with 5% PS) was found to be 0.63 mg/g and 1.53 mg/g respectively, as compared to only 0.34 mg/g in WWF pan bread, and 0.90 mg/g in WGF pan bread. The phytic phosphorus content in Arabic bread made with WGF and 3% psyllium was 1.32 mg/g as compared to only 0.48 mg/g in WWF Arabic flat bread. The results obtained indicate that the level of phytic phosphorus significantly increased in bread formulations containing CB, FB, and WGF, but no change with psyllium addition was observed. Adding these wheat mill fractions, and psyllium will enable bakeries not only to produce fiber-enriched pan bread and Arabic bread but would also benefit consumers to increase their dietary fiber intakes, and health-promoting phytochemicals coming from wheat bran and germ fractions.     

Comparison of physicochemical properties of pollen substitute diet for honey bee (Apis mellifera)

Apis mellifera L., a globally important pollinator, is crucial in the maintenance of its colonies due to a variety of stresses. Healthy nutrition is believed to help grow their population and relieve the stressors. We used our-prepared and commercial diets, and the nutrition contents were then analyzed for free sugar, organic acids, free amino acids, inorganic ions, total polyphenols, vitamin C, and the pH. The total free sugar, organic contents, free amino acids, inorganic ions, and total polyphenols were in the range of 228.59 to 661.00, 0.91 to 20.60, 6.52 to 24.36, 10.25 to 27.61, and 1.65 to 10.17 mg/g, respectively. The highest contents of free sugar, organic acids, free amino acids, inorganic ions, and total polyphenols were found in YBNH (661 mg/g), Megabee (20.60 mg/g), Beebread (24.36 mg/g), AIGT + Soytide (27.61 mg/g), and Beebread (10.17 mg/g), respectively. The pH values were maintained at 4.45 to 5.70 among all ten samples. Group I showed the same level of total free sugars (Group II and Group IV), organic acids (Group II), inorganic ions (Group II, Group III, and Group IV), polyphenols (Group II), and pH (Group IV). For the total free amino acids, Group I showed a significantly higher (P < 0.05) level than that of Group II and Group III. Group I had a comparable nutrition content to the commercial bee diet but had a higher total free amino acid content. High levels of inorganic ions, free amino acids, and organic acids were found in the AIGT + Soytide.