Characteristic of polysaccharides from Flammulina velutipes in vitro digestion under salivary,simulated gastric and small intestinal conditions and fermentation by human gut microbiota

In this study, in vitro digestion and fermentation of Flammulina velutipes -derived polysaccharides (FVP) were investigated. It was found that FVP mainly consisted of 48.45% glucose, 15.40% mannose, 14.60% xylose, 11.80% fucose and 9.90% galactose. The -human saliva, simulated gastric and small intestinal juices conditions did not break down the FVP. Based on in vitro fermentation tests, FVP modulated the composition of gut microbiota by elevating the amounts of Bifidobacteriaceae and Bacteroidaceae and reducing the numbers of genera Lachnospiraceae and Enterococcaceae. Meanwhile, FVP affected the synthesis of short-chain fatty acids derived from gut microbiota.     

Advances in the in vitro digestion and fermentation of polysaccharides

In vitro digestion models are widely used to study the structural changes, digestion and release of food components under simulated gastrointestinal conditions. As compared to the in vivo digestion tests, the in vitro digestion reflects the digestion and utilisation of food after ingestion and has the advantages of being time consuming, inexpensive, reproducible and free from moral and ethical restrictions. This study reviewed the current research studies on the in vitro simulated digestion of polysaccharides conducted in the last 5 years and focused on the oral, gastric and intestinal digestion models, with the aim of providing a basis for the further testing of changes in the content, structure and active ingredients of polysaccharides before and after digestion.     

Biohydrogen Production from Organic Waste – A Review

Hydrogen fuel is a promising alternative to fossil fuels because of its energy content, clean nature, and fuel efficiency. However, it is not readily available. Most current producion processes are very energy intensive and emit carbon dioxide. Therefore, this article reviews technological options for hydrogen production that are eco-friendly and generate clean hydrogen fuel. Biological methods, such different fermentation processes and photolysis are discussed together with the required substrates and the process efficiency.     

发酵法改良早籼谷品质的工艺研究

本研究用有益微生物对早籼谷进行发酵处理，使早籼谷中的淀粉，蛋白质，脂肪等成份适度分解，以改良早籼谷的结构与品质，通过一系列的单因素试验和正交试验，对照研究各因素对发酵影响。试验结果表明：先对早籼谷进行蒸汽处理15min，然后采用L－F－6根霉曲，酵母＝2：1，接种量1．2％，在酵温度23℃的发酵上，发酵48h。碾米后做出的米饭口感好，色泽洁白，有良好的发酵香味。     

分段控温黄原胶发酵过程

温度是影响黄原胶发酵的重要因素之一。为了优化黄原胶发酵过程的温度控制,在5 L通气式搅拌发酵罐中,非溶氧限制的条件下,对恒温黄原胶发酵过程进行了研究。结果显示,发酵温度为28℃时,在发酵稳定期有较高的菌体浓度,所得黄原胶的丙酮酸含量与表观粘度较高,但有较长的发酵周期。而发酵温度为33℃时,有较短的发酵周期,在发酵稳定期有较高的比产胶速率,但所得黄原胶的丙酮酸含量与表观粘度较低。实验测定了控制黄原胶发酵生长期温度为28℃,稳定期温度为33℃的发酵过程数据。结果表明,与恒温发酵过程相比,通过温度的分段控制可以缩短发酵周期,提高产胶浓度及改善胶的品质,分段控温是黄原胶发酵的一种方便有效的调节手段。     

干酵母发酵生产枸杞酒的研究

以枸杞、大枣为原料、添加法国葡萄酒干酵母，制得了酒精含量为12%（V/V）、棕红色的枸杞酒。该产品口感良好、澄清透明、性质稳定。     

水解母液生产葡萄糖酸钙新工艺

葡萄糖酸钙的生产一般是以淀粉为原料经液化、糖化、发酵、中和、精制、结晶、干燥制得的。而以母液为原料，其原料成本低，工艺流程短，减少了营养元素的添加，大幅度地降低了生产成本，值得推广。     

表达重组人可溶性TRAIL的毕氏酵母发酵工艺

目的优化rhsTRAIL毕氏酵母工程菌在5L发酵罐中的发酵表达工艺参数。方法研究培养基种类、细胞密度、甘油含量、pH值、甲醇浓度、甲醇流加速率及诱导时间等参数对工程菌生长及目的蛋白表达的影响,并用电镜观察其诱导肿瘤细胞凋亡特征。结果在无机盐培养基中,按10%接种A600=8～12的种菌后,24h酵母菌增殖至A600=76;甘油含量为1%时,菌体生长速度快(A600=160);培养基pH值5.0,甲醇终浓度为1%时,诱导96h表达量最高达到120mg/L,并具有诱导肿瘤细胞凋亡特征。结论rhsTRAIL毕氏酵母的发酵工艺参数为无机盐培养基,pH值5.0,接种10%A600=8～12的种菌,甘油含量1%,甲醇终浓度1%,诱导96h。     

用D_2EHPA-煤油溶剂萃取分离L-异亮氨酸

本文研究了从发酵液中用D2EHPA－煤油溶剂萃取分离L－异亮氨酸工艺．考察了萃取时pH值、萃取剂浓度和异亮氨酸浓度对于异亮氨酸和缬氨酸的萃取分配比的影响．在计算机上进行回归，得到以下分配模型：当1≤pH≤3．5时lgDIle＝0．09906pH2＋0．8625pH＋2．2696lgCHR－0．09188lg2CIle＋0．1766lgCIle－1．366lgDrmVal＝－0．0293pH2＋0．550pH＋1．2659lgCHR－0．2420lg2CIle＋0．4549lgCIle－1．696用此模型，应用分馏萃取理论，进行逐级计算，求取了萃取工艺的主要参数，并在φ20mm的多级离心萃取器上对上述结果进行了验证．结果表明：当CHR浓度为1．5mol／L，相比V：L：L’＝2：1：2，N’＝3，N＝6时，异亮氨酸的收率达到90％以上，纯度＞99％．实验取得了较为满意的结果．