Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage

The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g^?1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL^?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL^?1) compared to the control (61 ± 2.83 Miller units mL^?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus.     

一种基于改进NMS的牛脸检测方法

针对牲畜牛身份认证的多牛脸检测场景，本文给出一种基于改进Faster R-CNN的牛脸检测方法。使用Inception v2替换ZF网络作为Faster R-CNN的基础网络，模型精度得到显著提升；针对多牛检测场景对NMS（Non-Maximum Suppression）进行相应优化，使模型的召回率得到显著提升。通过和其他目标检测模型对比实验，本文的改进模型在精确率和召回率上均优于其他模型。     

Lactobacillus Gasseri LGZ 1029 in yogurt: rheological behaviour and volatile compound composition

Yogurt preserves and enhances nutritional value of milk. In this study, we have compared several strains to determine the physicochemical, sensory, rheological and aroma characteristics of different yogurts. We used Lactobacillus gasseri LGZ 1029 (LG), commercial probiotic L. rhamnosus (LGG) and traditional fermentation strains Streptococcus thermophilus and L. bulgaricus (SL). Results showed that the flavour and texture characteristics of mixed-strain yogurts were obviously better than in single-strain yogurts. Addition of LG increased pseudoplastic behaviour, as shown by Herschel–Bulkley model analysis of rheological behaviour. The LG + SL group also had both the highest viscosity consistency index and thickening ability. In addition, a total of 57 volatile compounds were detected in yogurts and the fermentation with the addition of LG was mainly affected by ketones. Our study suggested that a yogurt with new attributes can be produced by using LGZ 1029.     

中低速率语音波形编码

提出了一种波形编码的新方法，阐述了其编码原理。该编码算法简单，恢复的语音质量较好。由于利用了矢量量化技术，所以该编码速率较低。     

模拟焊后热处理对锅炉用钢板SA-299力学性能的影响

对新日铁供货的SA-299钢板取样进行了供货状态及610～650℃/8h炉冷的模拟焊后热处理,以进行力学性能对比试验。试验结果表明,经过630℃/8h炉冷的模拟焊后热处理后σs降低25～40MPa、σb降低55～65MPa,但力学性能符合ASMESA-299标准和采购规程C1F19-98的要求。     

纳米碳管阵列

在概括纳米碳管阵列特异的场发射效应及在场发射器方面应用前景的基础上，介绍了合成纳米碳管阵列的研究历程以及化学气相沉积法在纳米碳管阵列合成方面的重要意义，就当前纳米碳管阵列的快速合成与低温合成两个发展方向进行了概述，并指出等离子体化学气相沉积法能有效地用于纳米碳管阵列的低温合成。     

Contribution of Lactobacillus plantarum and Leuconostoc mesenteroides subsp. mesenteroides to Atypical Odors of Beef Strip Loins

Sterile beef strip loin tissue was inoculated with Lactobacillus plantarum or Leuconostoc mesenteroides subsp. mesenteroides, placed in sterile sample bottles which were purged with CO₂, and stored up to 28 days at 3°C. Volatile compounds detected in the headspace of these samples included acetone, toluene, acetic acid, ethyl acetate, a C₇ hydrocarbon, and trichloromethane. The profile of volatiles in packaged sterile loin tissue stored for up to 28 days was similar. However, the inoculated samples spoiled (soured) at a faster rate.     

SA299钢冷脆行为的研究

某锅炉厂生产的锅炉汽包,在冬季制造过程中发生破裂,汽包材料为 SA299钢,对断口的初步分析发现为脆性解理断口,据此认为是冷脆破坏。本文依据冷脆特征温度 Tc 的概念对 SA299钢的冷脆行为进行了细致的分析。