Sensory evaluation of fruit quality and nutritional composition of 20 breadfruit (Artocarpus, Moraceae) cultivars

Twenty breadfruit cultivars growing in afield genebank at Kahanu Garden, National Tropical Botanical Garden, Hana, Maui, Hawaii, were evaluated for sensory attributes and nutrient composition. A taste panel scored eight flavor/aroma attributes, five textural attributes, and color. There were significant differences (P ≤ 0.01) in aroma, visual texture, flavor intensity, sweetness, starchiness, moistness, stringiness, firmness, and color. The greatest differences were in color and texture. Nutrient analyses showed significant differences (P ≤ 0.05) for energy, carbohydrates, ash, crude protein, potassium, magnesium, sodium, iron, copper, and zinc. Considering the versatility of breadfruit as a food, its ease of production, and its nutritional value, the numerous good quality flavorful cultivars available should be more widely grown for sustainable agriculture and food security.     

酱香型白酒发酵中地衣芽孢杆菌与酿酒酵母的相互作用

【目的】为解析酱香型白酒酿造群体微生物的发酵过程, 研究了酱香型白酒酿造中重要微生物地衣芽孢杆菌与酿酒酵母之间的相互作用, 并对它们之间的作用机制进行初步探讨。【方法】通过地衣芽孢杆菌与酿酒酵母共培养体系的构建, 认识了两者的相互作用, 初步分析了酿酒酵母产生抑制物的分子量, 耐热性及对蛋白酶敏感性等特性。【结果】研究表明, 酿酒酵母发酵造成的酸性环境以及某些代谢物质能够抑制地衣芽孢杆菌的生长, 这些物质分子量大于10 kD, 对热和蛋白酶敏感。【结论】白酒酿造中酿酒酵母通过产酸以及大分子的蛋白质类物质对地衣芽孢杆菌生长形成抑制, 该研究促进了对白酒酿造群体微生物发酵过程的解析。     

我国典型湿热地区变质烟用香精中腐败微生物的多样性分析

【背景】烟用香精是卷烟生产中的重要辅料,有些香精,特别是剩余的加料香精在运输和储存等过程中可能污染微生物,引起腐败变质发生。【目的】分析变质烟用香精中腐败微生物的群落多样性,确定引起加料香精变质的主要腐败微生物。【方法】采用稀释平板法,对我国典型湿热地区云南、福建和广西三地变质加料香精样品中的污染细菌、霉菌或酵母进行分离,分析其16S rRNA、ITS或26S rRNA基因序列,并通过反证试验确定引起变质的主要腐败微生物。【结果】所考察3个典型湿热地区变质加料香精存在不同程度的细菌、霉菌或酵母污染,其中细菌污染最为普遍。分离的76株污染细菌分布在2门4纲5目10科15属,细菌的群落多样性比较丰富,其中雷尔氏菌属(Ralstonia)、柠檬酸杆菌属(Citrobacter)、肠杆菌属(Enterobacter)及芽孢杆菌属(Bacillus)是优势菌群;9株霉菌分布在子囊菌门(Ascomycota)的3纲6属,每个属分离到1-2株霉菌;42株酵母分布在子囊菌门的6个属,其中毕赤酵母属(Pichia)、细枝钩酵母菌属(Wickerhamomyces)及酵母菌属(Saccharomyces)是优势菌群。云南和福建两地样品的细菌菌群组成明显多于广西,广西样品的霉菌菌群组成以及福建样品的酵母菌群组成均分别多于其余两地。反证试验结果显示,柠檬酸杆菌属、肠杆菌属、芽孢杆菌属、雷尔氏菌属和毕赤酵母属是引起烟用加料香精变质的主要腐败微生物。【结论】变质加料香精中污染微生物菌群组成及腐败微生物确定的研究将有助于我国湿热地区香精香料中污染微生物的控制和腐败变质的预防。     

Odorella benthonica gen. & sp. nov. (Pleurocapsales,Cyanobacteria): an odor and prolific toxin producer isolated from a California aqueduct

Pleurocapsales are one of the least understood groups of cyanobacteria in terms of molecular systematics and biochemistry. Considering the high number of cryptic taxa within the Synechococcales and Oscillatoriales, it is likely that such taxa also occur in the Pleurocapsales. The new genus described in our research is the first known pleurocapsalean cryptic taxon. It produces off‐flavor and a large number of bioactive metabolites (n = 38) some of which can be toxic including four known microcystins. Using a polyphasic approach, we propose the establishment of the genus Odorella with the new species O. benthonica from material originally isolated from the California Aqueduct near Los Angeles.     

Strawberry Genes and Genomics

Despite its value as a crop and potential utility as an experimental system, relatively little is known about the molecular-genetic aspects of inheritance or physiology in the cultivated strawberry (Fragaria xananassa). This lack of information exists at a time when biotechnology may offer important remedies to address traditional and contemporary challenges that growers face. An improved understanding of genome structure will hasten the development of molecular markers and unveil clues to the composition of this unique, octoploid genome. Definition of gene function will guide the generation of transgenic resources for research use and possibly toward cultivar development. This review seeks to compile and present the current knowledge state of the molecular-genetic basis of cultivated strawberry genomic form and function. Ongoing studies promise to expand the use of genomic tools and appropriate model systems to rapidly discern the structural and functional basis for traits of interest to agriculture, such as those associated with disease, ripening, and volatile production. Together these studies bring new molecular tools to dissect complex traits, implement marker-assisted selection and address important physiological questions in the cultivated strawberry, the Fragaria genus, and the Rosaceae family.     

低乙醛Lager型啤酒酵母研究进展

啤酒酵母是啤酒酿造的核心,对啤酒风味及风味稳定性具有重要影响。乙醛是影响啤酒风味和风味稳定性最重要的醛类化合物,是酒精饮料中引起人类致癌的物质之一,主要通过啤酒酵母的生物代谢产生,存在于啤酒发酵过程及成品啤酒中。因此,筛选或选育优良的低产乙醛啤酒酵母菌株将成为有效解决啤酒风味稳定性的途径之一。近年来,随着基因工程技术的发展及啤酒酵母基因组的不断阐明,人们对啤酒酵母菌种改良展开了大量的研究,以期解决啤酒酿造问题,改善啤酒质量。本文对采用传统方式及基因工程手段选育低产乙醛啤酒酵母的最新研究进展进行了综述。其中,对低乙醛啤酒酵母选育的手段及策略进行了讨论并对低乙醛啤酒酵母选育的研究热点及发展趋势进行了展望。     

葱属植物S-烷(烯)基半胱氨酸亚砜代谢途径研究进展

葱属植物是被子植物中最大的属之一，包括大蒜、洋葱、大葱、韭菜等多种具有独特辛辣风味的蔬菜作物。S-烷(烯)基半胱氨酸亚砜是葱属植物特有的次生代谢产物，是葱属植物各种挥发性含硫化合物的前体物质，由于其赋予葱属植物独特的辛辣风味和药用价值，因此研究葱属植物S-烷(烯)基半胱氨酸亚砜的代谢途径具有重要意义。在葱属植物中已发现7种S-烷(烯)基半胱氨酸亚砜，这些S-烷(烯)基半胱氨酸亚砜主要在叶片中先经谷胱甘肽途径合成，再转运到鳞茎等贮藏器官的细胞质中积累。目前，关于葱属植物S-烷(烯)基半胱氨酸亚砜降解的研究较多，而S-烷(烯)基半胱氨酸亚砜生物合成的研究则较少。S-烷(烯)基半胱氨酸亚砜是植物硫代谢的下游产物，上游涉及含硫化合物的吸收、转运、半胱氨酸和谷胱甘肽的代谢等过程，这些代谢过程的变化可能影响S-烷(烯)基半胱氨酸亚砜生物合成。今后，应加强以下两方面的研究：一方面，继续克隆鉴定S-烷(烯)基半胱氨酸亚砜生物合成途径中的关键酶基因，并研究其功能；另一方面，加强葱属植物硫代谢的研究，为研究S-烷(烯)基半胱氨酸亚砜生物合成的调控奠定基础。该研究结果为深入解析葱属植物S-烷(烯)基半胱氨酸...     

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。     

An analysis of avoidance generalization and food preference transitivity in goldfish,Carassius auratus

To examine the effect of novelty in food selection by fishes, goldfish were trained by feeding them on red or green food pellets. Individual fish and fish in shoals of two, three, and five were then given a choice between equal numbers of familiar pellets and novel (yellow) pellets. In experimental groups, the yellow pellets were soaked in 15% quinine hydrochloride to make them unpalatable. Fish were next presented with equal numbers of familiar and a second novel pellet. It was expected that fish would generalize from their experience with the unpalatable pellets and demonstrate avoidance to sampling a second novel food item. However, as groups, neither controls nor experimentals were reluctant to sample the second novel pellets. Also, fish did not eat significantly more familiar than novel pellets when both were palatable. A third set of experiments examined food preference transitivity in which each pellet type was presented alone and in three pair-wise combinations to individual fish. Although red and yellow pellets were preferred over green, they were preferred equally, indicating an absence of transitivity in pellet choice and, perhaps, a “preference” for a mixture of red and yellow pellets.