Effects of different drying methods on the physicochemical property and edible quality of fermented Pyracantha fortuneana fruit powder

In this study, hot air drying (HAD), hot air-/microwave-assisted vacuum drying (HAMAVD) and hot air-assisted microwave drying (HAAMD) were applied to lactic acid-fermented Pyracantha fortuneana fruit (PFF). Influences of different drying methods on fluidity and dispersion, microstructure, hygroscopicity, rehydration, colour change, sourness and energy consumption were investigated. Results showed that HAAMD had the best overall performance on the quality of the PFF powder. HAAMD PFF powder had higher expansion force (1.65 mL g⁻¹) and water-holding capacity (2.68 g g⁻¹), lower degree of compression (9.09%) and energy consumption, smaller colour change and better taste. Organic acids (mainly malic acids) of all drying powders decreased, but HAAMD and HAMAVD could better improve the acidity characteristics of PFF powders, which may be related to the drying time and the temperature change processes. Consequently, this study can provide references for the utilisation of fresh PFF, the design and commercialisation of PFF-related products.     

Evaluation of microbial toxins,trace elements and sensory properties of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis via submerged fermentation

Theabrownins (TB) are polymeric phenolic compounds associated with the multiple bioactivities of Pu-erh tea, a post-fermented Chinese dark tea. High-TB instant Pu-erh tea was produced via a novel submerged fermentation (SF) using Aspergillus tubingensis and compared with samples produced commercially via the conventional solid-state fermentation (SSF). Viable microorganisms and microbial toxins, especially aflatoxins B₁, G₁, B₂, G₂, cyclopiazonic acid, fumonisins B₁, B₂, B₃ and ochratoxin A, were below the detection limit in all samples. Fewer microbial metabolites were found in SF instant tea compared with the SSF teas. Based on an adult consuming 1 g of instant Pu-erh tea daily, the dietary intake of investigated elements was below the safe limits recommended by various authorities. Tasters viewed the instant tea infusions as very mild, smooth, mellow and full. This suggested that submerged fermentation using A. tubingensis offers a speedy and safe alternative to commercial production of instant Pu-erh tea.     

基于LabVIEW的甲烷产气量自动测量系统设计

针对实验室现有的厌氧发酵装置产气测量存在费时费力、人眼读数误差较大、自动化程度低等问题,设计一种基于LabVIEW的甲烷产气量自动测量系统。提出采用排水法与称重计量法结合的测量方法,以实现产气量自动测量。称重传感器获取发酵甲烷产气排水后得到水的质量,经换算得到排水体积即甲烷产气体积。利用LabVIEW编写软件平台,采用NI USB-6251数据采集卡对发酵过程中的关键参数如甲烷产气量、温度和pH值进行实时采集、处理、显示及存储,同时控制夹管阀和蠕动泵实现自动补充排水液的功能。利用微量注射器对自动测量系统开展性能验证实验。试验结果表明:该装置的测量平均相对误差最大值为1.10%。该系统可以满足发酵实验对甲烷气体的测量需求,不仅能够提高自动化水平还可以提高测量准确性。     

The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing

In this study, the influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing was studied. Samples of musculus semimembranosus were sonicated at different times (5 and 10 min) using ultrasound cold bath (4 °C) in acid whey (US 40 kHz and acoustic power 480 W). The effect of sonication on biogenic amine (BA) formation was investigated during 93 days of ripening period. Other parameters (pH value, water activity, microbial counts) that might provide further information on the product under study were also determined. The use of ultrasound during beef marinating in acid whey has a positive effect on retarding histamine (HIS), cadaverine (CAD), tyramine (TYR) and putrescine (PUT) formation. Moreover, the sonication treatment did not inhibit the growth of lactic acid bacteria (LAB) in dry-fermented beef during the whole ripening period. The pathogen bacteria (Staphylococcus aureus, Clostridium sp., Listeria monocytogenes) were not detected in all samples neither after 31 nor after 93 days of ripening period.     

Variation in content of tyramine,histamine, 2-phenylethylamine,tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources

Wine is a fermented beverage that could be affected by high concentrations of biogenic amines, thus altering organoleptic and health properties. In this work, the capacity of different selected yeast strains regarding to affect the content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids (pAA) during fermentation has been described. Overall, biogenic amines (BAs) and pAA contents appeared significantly related both to the strain and to the nutrient supplementation applied. Among BAs, without and (with) nitrogen source addition, the concentrations covered a range between 0.1 and 9.5 (0.1–10.3) mg L⁻¹ for tyramine; 0.1 and 4.4 (0.1–4.6) mg L⁻¹ for histamine; 0.4 and 1.1 (0.4–1.4) mg L⁻¹ for 2-phenylethylamine; and 0.02 and 0.14 (0.01–0.12) mg L⁻¹ for tryptamine, respectively. Considering that also wine yeast species are responsible for BAs formation, the evidence from fermentation trials underlined the relevance of a careful choice of ADY strains and nitrogen sources in the management of alcoholic fermentation in wine.     

Predominant yeasts in the sourdoughs collected from some parts of Turkey

In the present study, a total of eight sourdough samples were collected from three different bakeries at two different times in Turkey. Also, laboratory-scale sourdough production was conducted by daily back-slopping for 7 days. Microbiological and chemical properties of the sourdoughs were investigated. Yeast species in the sourdoughs were identified by subjecting all presumptive yeast cultures to internal transcribed spacer region amplification of the 5.8S rRNA gene, restriction fragment length polymorphism analysis using Hae III, Hha I, and Hinf I endonucleases, and sequence analysis of the D1/D2 domain of the 26S rDNA gene. A total of seven profiles were determined according to the restriction fragments. Totally, 148 yeast isolates were identified at the species level (≥400 bp , 99% identity) as Saccharomyces cerevisiae (106), Kazachstania bulderi (11), Pichia fermentans (nine), Pichia membranifaciens (eight), Kazachstania servazzii (seven), Kazachstania unispora (four), and Hanseniaspora valbyensis (three). Although collected sourdoughs were produced without using baker's yeast, S. cerevisiae was the most frequently isolated yeast species. This can be related to the contamination of the bakery environment with commercial baker's yeast during the production of other bakery products. The pH and acidity levels of the collected sourdough samples ranged from 3.71 to 3.96 and 6.78 to 23.93 mL 0.1 N NaOH/10 g dough, respectively. Mean values of the content of maltose + sucrose, glucose, fructose, lactic acid, and acetic acid were 2.43, 1.57, 2.67, 7.30, and 1.40 g/kg, respectively. Due to the artisan and region-dependent handling of the sourdough, different biochemical patterns were observed among the collected samples.     

好氧发酵过程微界面传质耦合模拟分析

微生物好氧发酵过程是一个多相生化反应体系，空气中的氧在气液两相间的传质速率对生化发酵过程有重要影响。而气泡中氧的传递特性是气泡的形态、运动及体系温度、压力和物性综合影响的结果。通过建立两组分空气气泡上升及其氧传质耦合模型，进而采用数值模拟描述好氧发酵体系中微界面体系的强化效果。利用能量耗散理论评价制造微气泡体系的能耗，以获得高性价比的气泡形态和较高的氧利用率。计算结果表明，在预设的工况下，液面高度一定的反应器内，初始半径大于500 μm的气泡会在短时间内逸出体系，造成物料浪费；而气泡初始半径小于100 μm时，其停留时间、传质效率和氧利用率会显著提升。小气泡的生成需要较大的能耗，需要综合生产成本考虑。在不考虑其他因素影响的情况下，体系中的DO值如果维持在20%~30%，可以获得最大的氧气传质速率。