Two Forms of Glucoamylase from Mucor rouxianus 1. Purification and Crystallization

Mucor rouxianus produced two forms (isoenzymes) of glucoamylase which could be separated from each other by polyacrylamide gel electrophoresis or by chromatography on SP-Sephadex C-50, and they were designated glucoamylase I and glucoamylase II. Glucoamylases I and II were isolated in crystalline form, and were homogeneous in poly acrylamide gel electrophoresis and in ultracentrifugation, respectively. The sedimentation coefficient () molecular weight of glucoamylase I were 4.39 S and 59,000, and those of glucoamylase II were 4.29 S and 49,000, respectively.     

玫瑰普洱茶饮料研制

以普洱茶和玫瑰花为主要原料,采用正交试验技术、酶解技术、常规浸提技术等方法,制备茶饮料。结果表明,浸提最佳工艺参数是玫瑰普洱原料的拼配比例为玫瑰干花32.5%,一年陈熟普洱茶67.5%;浸提时间40 min,茶水质量比1∶25,浸提温度90 ℃,浸提2次;浸提液加入0.08%单宁酶和0.04%风味蛋白酶进行酶解,玫瑰普洱提取液71.40 mL,白砂糖41.60 g,Vc 0.20 g,柠檬酸钠0.14 g,水893.19 mL。该饮料审评结果为汤色较红亮,澄清;玫瑰香气明显,茶香足陈香明显,滋味醇香爽口,温润滑舌,且在一年常温保质期内无沉淀生成。     

<Emphasis Type="Italic">Saccharomyces cerevisiae</Emphasis> strains associated with the production of cachaça: identification and characterization by traditional and molecular methods (PCR,PFGE and mtDNA-RFLP)

A study of the genetic diversity of populations of Saccharomyces cerevisiae was conducted in ten different cachaça producers (alambiques) in the southern state of Minas Gerais, Brazil. A total of 106 isolates were identified by PCR using the primer SCREC114, specific to S. cerevisiae, by pulsed-field gel electrophoresis (PFGE) and by restriction fragment polymorphism of mitochondrial DNA analysis (RFLP-mtDNA). PCR showed a product of amplification to 61 isolates, enabling a rapid identification of S. cerevisiae in different alambiques. Nine different profiles were found by PFGE; all the yeasts identified as S. cerevisiae by PCR had profiles similar to that of the marker S. cerevisiae, highlighting the specificity of primer SCREC114. RFLP-mtDNA, using four different enzymes, enabled the grouping of strains of S. cerevisiae, with 80%–100% similarity. Some alambiques that had a higher frequency of S. cerevisiae characterized by PCR and PFGE, had a lower level of genetic diversity determined by RFLP-mtDNA, indicating the ability of these strains to lead the fermentative process.     

Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion

Solid-phase microextraction (SPME) coupled to gas chromatography has been applied for the headspace analysis (HS) of 12 target flavour compounds in a model orange beverage emulsion. The main volatile flavour compounds studied were: acetaldehyde, ethyl acetate, alpha-pinene, ethyl butyrate, beta-pinene, myrcene, limonene, gamma-terpinene, octanal, decanal, linalool and citral (neral plus geranial). After screening the fibre type, the effect of other HS-SPME variables such as adsorption temperature (25-55 degrees C), extraction time (10-40 min), sample concentration (1-100% w/w), sample amount (5-10 g) and salt amount (0-30% w/w) were determined using a two-level fractional factorial design (2(5-2)) that was expanded further to a central composite design. It was found that an extraction process using a carboxen-polydimethylsiloxane fibre coating at 15 masculineC for 50 min with 5 g of diluted emulsion 1% (w/w) and 30% (w/w) of sodium chloride under stirring mode resulted in the highest HS extraction efficiency. For all volatile flavour compounds, the linearity values were accurate in the concentration ranges studied (r(2) > 0.97). Average recoveries that ranged from 90.3 to 124.8% showed a good accuracy for the optimised method. The relative standard deviation for six replicates of all volatile flavour compounds was found to be less than 15%. For all volatile flavour compounds, the limit of detection ranged from 0.20 to 1.69 mg/L.     

Environmentally Conscious Product Design: A Collaborative Internet-based Modeling Approach

This paper proposes a computer-based method for providing product designers with real-time environmental impact assessment. In this concurrent modeling approach, environmental experts build life-cycle models, define their interfaces, and publish them as distributed objects on the Internet. Traditional designers integrating these objects into their design models have access to the impact assessment methods provided by the environmental expert. In this paradigm, the focus shifts from providing techniques that let non-expert designers perform life-cycle impact assessments to tools that facilitate timely communication and information transfer between designers and appropriate environmental experts. Establishing real-time communication between the product design models and the environmental life-cycle models is the primary focus of this paper. Methods for establishing and maintaining the interaction between life-cycle and product design models are described. A beverage container design example illustrates how this collaborative approach can use environmental and traditional design goals to determine effective tradeoffs between design alternatives.     

Structural analysis of a novel saccharide isolated from fermented beverage of plant extract

Fermented beverage of plant extract was prepared from about 50 kinds of vegetables and fruits. Natural fermentation was carried out mainly by lactic acid bacteria (Leuconostoc spp.) and yeast (Zygosaccharomyces spp. and Pichia spp.). Three kinds of saccharides have been found in this beverage and produced by fermentation. The saccharides isolated from the beverage using carbon-Celite column chromatography and preparative HPLC, were identified as a new saccharide, beta-d-fructopyranosyl-(2-->6)-d-glucopyranose, laminaribiose and maltose by examination of constituted sugars, GLC and GC-MS analyses of methyl derivatives and MALDI-TOF-MS and NMR measurements of the saccharides.     

Effect of different fermentation conditions on the kinetic parameters and production of volatile compounds during the elaboration of a prickly pear distilled beverage

An experimental design considering thermal treatment of must, yeast strain, prickly pear variety and degree of ripeness was chosen to evaluate the fermentation behavior and generation of volatile compounds, during the elaboration of a distilled beverage from prickly pear. Four Mexican prickly pear varieties were characterized physically and two of them were selected for fermentation studies. The thermal treatment of the must showed the highest statistical influence on fermentation behavior and production of volatile compounds, followed by prickly pear variety, then yeast strain and finally the degree of ripeness was the least statistically significant factor. The growth rate increased when the thermal treatment was applied whereas the ethanol production rate and alcoholic efficiency were unaffected. The results also suggested that thermal treatment was effective for inhibition of microbial contamination. As regards volatile compounds production, acetic acid and methanol decreased while other volatiles increased when the thermal treatment was applied. Despite the influence of thermal treatment, prickly pear variety strongly influences the volatile profile of fermented musts.     

粒粒橙饮料的分层与汁胞萎瘪褪色的初步研究

本文研究了热因子对琼脂悬浮稳定性的影响,分析了造成汁胞萎瘪褪色的原因,并提出了解决的办法。认为只要琼脂的加热时间不要太长,分层现象是比较容易解决的。海藻酸钙凝胶薄膜和含油溶剂预处理能很好地防止汁胞的萎瘪破碎,但操作不当容易造成褪色。     

A microbiological study of Sobia: a fermented beverage in the Western province of Saudi Arabia

Sobia is a traditional fermented beverage prepared from wheat and malt flours in the Western province of Saudi Arabia. Fourteen samples of sobia were collected from Makkah Al-Mukarrmah (Western province) and from Riyadh (Central province). Samples were examined microbiologically for total bacterial counts, lactic acid bacteria, yeasts and moulds as well as coliforms. Titratable acidity and pH were also analysed. The results revealed that sobia samples had high total bacterial and lactic acid bacteria counts that ranged from 4.17 to 8.09 log c.f.u./ml and from 4.01 to 8.19 log c.f.u./ml respectively. Yeasts and moulds counts ranged from 3.96 to 5.87 log c.f.u./ml. The coliform count was from 0.67 to 3.84 log c.f.u./ml. Acidity expressed as percent lactic acid ranged from 0.04 to 0.30%, while the pH of the samples ranged from 3.37 to 5.53. Identification of microorganisms in sobia revealed the presence of lactic acid bacteria, coliforms, yeasts and moulds. Lactic acid bacteria consisted of Lactobacillus cellobiosus (26.8%), L. buchneri (17.9%), L. plantarum (8.9%), L. brevis (23.2%), L. delbrueckii. delbrueckii (8.9%), Leuconostoc lactis (8.9%), and Pediococcus pentosaceus (5.4%). Coliforms consisted of Klebsiella pneumoniae (25.8%), Enterobacter aerogenes (6.1%), E. sakazakii (33.3%), E. cloacae (19.7%), and Serratia liquefaciens (3%). Yeasts comprised Saccharomyces cerevisiae (27.6%), Candida tropicalis (26.3%), C. ciferrii (13.1%), C. guilliermondii (13.1%), C. lipolytica (6.58%), Kloeckera japonica (13.1%), and Rhodotorula rubra (1.3%). All moulds were Penicillium spp.     

膜分离技术在蜂蜜饮品中的应用

蜂蜜饮品在蜂蜜用量为4%时感观指标最好;经0.22、0.45、0.65μm孔径滤膜过滤后样品澄清透明,可滤掉蜂蜜中较大分子的蛋白质等影响样品澄清的物质,同时一定程度起到膜除菌的作用;蜂蜜饮品不应通过加热的方式杀菌,以减少营养物质的损失;通过保质期试验,经0.65μm孔径滤膜可以保证样品的澄清度,结合无菌灌装及非加热杀菌...