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排序方式: 共有394条查询结果,搜索用时 15 毫秒
1.
Naoki Yamahata Yosuke Toyotake Satomi Kunieda Mamoru Wakayama 《International Journal of Food Science & Technology》2020,55(4):1698-1704
Various fermented whey-based beverages have been developed to reduce waste. However, approaches to increase the preference of whey-based beverages are required because of the low sensory acceptability of whey. Here, we identified the better starting material (whey type), between raw whey (RW) and demineralised whey (DMW), and determined the optimal initial concentration using multiple sensory evaluations to develop acceptable fermented beverages made from sole whey with pure cultured Kluyveromyces marxianus (i.e. without additional ingredients and processing methods). Acceptance tests showed that fermented beverages made from DMW were superior to RW as the starting material. The amounts of ethanol produced were 5.0%, 7.6% and 9.5% v/v from the different initial DMW concentrations of 10%, 15% and 20% w/v, respectively. We observed a significant positive correlation (rs = 0.32, P < 0.05) between the assessment attributes, strength of taste as alcohol beverage and overall acceptability, indicating that higher concentrations of DMW yielded a more desirable product. 相似文献
2.
《Food Control》2016
In this study, a total of 100 fermented food products including dairy (Lben, Rayeb, Rigouta, and Jben) olive and vegetable products, harvested in Northwestern Tunisia, were investigated for the presence of Enterococcus spp. Our results showed high levels of contamination with Enterococcus spp., identified according to standard bacteriological, biochemical and phenotypic criteria. 143 isolates were recovered; E. faecium (46.15%) was the predominant species, followed by E. faecalis (27.27%), E. casseliflavus (12.58%), E. durans (8.39%) and E. mundtii (5.59%). None of the isolates showed acquired resistance againts clinically relevant drugs used for enterococcal infections treatment in human medicins, and no haemolytic activity was demonstrated. Furthermore, over 50% of the isolates within each species exhibited antilisterial bacteriocin production. Further data are needed to enhance understanding of bacteriocin production of enterococci in fermented food products as well as the potential risks to quality and safety, including possible transmission of antibiotic resistant organisms to human consumers. 相似文献
3.
4.
Juliana Alvarenga Alves Luiz Carlos de Oliveira Lima Disney Ribeiro Dias Cleiton Antônio Nunes Rosane Freitas Schwan 《International Journal of Food Science & Technology》2010,45(11):2358-2365
The aim of this study was to evaluate the contribution of yeast to the volatile profile of beverages obtained by the fermentation of lychee must through inoculated (Saccharomyces cerevisiae strains UFLA CA116 , UFLA CA1183 and UFLA CA1174 ) and spontaneous fermentation. Higher alcohols and esters were the primary volatiles detected by SPME/GC–MS. A Principal Component Analysis indicated similarities between UFLA CA116 and UFLA CA1183 and between UFLA CA1174 and spontaneous fermentation. Changing the yeast strain used in the fermentation process has the potential to modulate the volatile profile of fermented beverages. The beverage produced by the inoculation of yeast CA1183 showed the most complex aroma profile compared to the other beverages. 相似文献
5.
以糊化赤豆和去腥大豆浆为原料,添加1%的葡萄糖和2%的乳糖等成分,用双歧杆菌、保加利亚乳杆菌和嗜热乳酸链球菌作混合发酵剂,接种量为3%,发酵后可制得含有活菌的豆类发酵饮料。赤豆和大豆的产地对产品质量无影响 相似文献
6.
Ninety-three samples of fermented milk cereal (Fura) and 79 of local butter (Manshanu) were collected from four different markets around Zaria. For Fura the mean content of Staphylococci for each of the four markets ranged from 4.5 × 103 to 4.3 × 104 cfu/ml and the mean aerobic mesophilic plate count from 5.6 × 105 to 2.7 × 106 cfu/ml. For Manshanu the mean staphylococcal count and aerobic mesophilic plate count ranged from 3.4 × 102 to 2.2 × 103 cfu/ml and 6.7 × 104 to 1.1 × 106 cfu/ml respectively. Significant differences were seen between the different markets. 相似文献
7.
Mónica?FloresEmail author Pablo?Nieto José?Manuel?Ferrer José?Flores 《European Food Research and Technology》2005,221(5):624-630
The effect of calcium chloride addition used in combination with starter cultures (lactic acid bacteria and staphylococci)
was studied in the development of dry-fermented sausage aroma and final sensory acceptance. Volatile compounds were extracted
by solid-phase micro extraction and analysed by gas chromatography-mass spectrometry. A paired comparison test was done to
determine which sausage was preferred. The addition of calcium chloride 0.05% showed an important effect on volatile generation
during ripening by inhibiting the generation of lipid oxidation products and promoting the generation of methyl branched alcohols
and ethyl esters that contribute to proper sausage aroma. However, other compounds such as 3-methyl-butanoic acid and acetic
acid, detected in high quantities in the 0.05% calcium added batch, may impart rancid and cheese-like notes that can negatively
affect the final aroma. Moreover, the amount of calcium chloride used is important because larger amounts (0.5%) favoured
the lipid oxidation producing a rejection from consumers. 相似文献
8.
Two types of dry fermented sausage differing in spicing mixture and the diameter (low content of red pepper + diameter 80 mm, H-sausage; high content of red pepper + diameter 55 mm, P-sausage, respectively) were produced in parallel with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus, B-samples and S. carnosus + Staphylococcus xylosus + Lactobacillus farciminis, F-samples, respectively). The sausages were ripened 21 days and subsequently stored 91 days at the room temperature. Concentration of both most abundant amines, putrescine and tyramine (y; mg/kg DM) increased significantly (P<0.01) in HB-sausage during ripening (x; days): y=2.5+18.13x−0.3144x2 (R2=0.99) and y=0.7+8.17x−0.1130x2 (R2=0.99), and also during storage: y=127.3+5.123x (R2=0.79) and y=26.0+3.211x (R2=0.74), respectively. At the end of ripening, putrescine (247 mg/kg DM) and tyramine (123 mg/kg DM) content in the HB-sausage was higher (P<0.05) than in the PB-sausage (12 and 9 mg/kg DM, respectively), concentration of either of these amines was negligible (1 mg/kg DM) in either type of F-inoculated sausage. Both starter culture and sausage type influenced significantly (P<0.001) both putrescine and tyramine content in the sausage; starter accounted for 57% and 55% of total variability in putrescine and tyramine content, respectively. Due to the significant (P<0.05) increase of total aerobic counts in the HB-sausage between the end of ripening and the 7th day of storage, followed by the significant (P<0.01) increase of the sum of total biogenic amines between the end of ripening (425 mg/kg DM) and the end of storage (1029 mg/kg DM), the storage of the dry fermented sausages at the room temperature should not be recommended. 相似文献
9.
自然发酵中式香肠加工成熟过程中乳酸菌菌群研究 总被引:1,自引:0,他引:1
研究自然发酵川味、广味香肠加工成熟过程中乳酸菌菌群,旨在探明乳酸菌在香肠加工成熟过程中菌群分布及其变化规律。结果表明:(1)发酵初期两种香肠中乳酸菌数量均在104cfu/g水平,2d后不断增加,广味香肠中乳酸菌数量增加更快,第12天两者趋于一致,达到106cfu/g,第21天数量均跃升至107cfu/g,第30天达最大值,接近108cfu/g,40d后数量开始下降。(2)香肠中水分含量和pH值在加工成熟过程中总体呈下降的趋势,其乳酸菌数量变化与pH值和水分含量变化具有一定的相关性。(3)分离出的115株菌株经初步鉴定,杆菌80株,球菌35株,均为G ;从3个不同时期选出14株有代表性的菌株进行生理生化鉴定,拟确定S1-4、S3-2为清酒乳杆菌(Lactobacillus sakei),G21-10、C50-6、G50-4为戊糖乳杆菌(L.Pentosus),C21-6、C50-8、G50-9为植物乳杆菌(L.plantarum),其他的仅能鉴定到属,有乳杆菌、乳球菌。 相似文献
10.
探讨HACCP(危害分析与关键控制点)质量管理系统在乳制品生产中的应用。对乳制品生产过程各个环节可能造成的潜在危害进行物理、化学和生物分析,确定关键控制点、关键限值、监控措施和建立纠偏措施,将生产过程各个环节可能造成的潜在危害消除或减轻使之达到可接受水平。 相似文献