The Hybrid Effect of Jute/Kenaf/E-Glass Woven Fabric Epoxy Composites for Medium Load Applications: Impact,Inter-Laminar Strength,and Failure Surface Characterization

This research has been carried out to find better hybrid natural/glass fiber-reinforced composites for engineering applications. This research work studied the impact and inter-laminar strength of E-glass with jute/kenaf woven fabric epoxy composites with the aim of evaluating the hybridization effects on different laminate stacking sequences made with jute, kenaf, and E-glass fabrics by the vacuum bagging method. All the laminates were prepared in 300 × 300 mm² with a total of five plies maintained at 3 mm thickness, by varying the number and position of jute, kenaf, glass layers so as to obtain nine different stacking sequences. Among them, one group of all pure jute, pure kenaf, and pure E-glass laminates were also fabricated for comparison purpose. The specimen preparation and testing were carried out as per ASTM standards. From the results, it is shown that the properties of jute/kenaf fabrics-reinforced epoxy composites can be enhanced by hybridization with the addition of glass fabrics. The hybridization of jute/kenaf fabrics with E-glass fabrics provides a method to improve the mechanical impact and inter-laminar strength over pure natural fiber-reinforced composites. The hybrid laminate having E-glass and kenaf fiber plies as skin layers and jute fiber plies as core layers showed better properties compared to other laminates.     

基于混合培养和高通量测序分析云南传统发酵豆豉中活性细菌群落

选择两个使用传统发酵的豆豉样品,先进行混合预培养,再对混合培养液进行DNA提取和16S rRNA基因扩增及焦磷酸测序,最后对得到的序列进行分析。结果表明：两个样品在序列相似度为98%时多样性均较高。其中XG_1的主要细菌为肠球菌、甲基营养型芽孢菌和乳酸片球菌,在XG_2中的主要细菌为枯草芽孢杆菌和甲基营养型芽孢杆菌。     

碳、氮源对PVA降解混合体系降解能力的影响及PVA降解机理初探

以能完全降解1g／LPVA的一个混合体系为研究对象，研究了碳、氮源对该混合体系降解PVA的影响。实验表明，补充有机氮源有利于混合体系菌体的生长，并且能提高混合体系对PVA的降解能力。进一步的研究发现，其它碳源的补充有利于菌体的生长，但对混合体系降解PVA产生一定的抑制作用。根据初步研究结果推断，该混合体系所产的PVA降解酶主要结合在细胞膜上，部分PVA进入细胞后被降解。     

胶红酵母与酿酒酵母共发酵对干红葡萄酒香气与色泽的影响

研究优选胶红酵母与酿酒酵母不同混合发酵方案对季风性气候区干红葡萄酒的香气质量、多酚及颜色的影响,优化增香酿造技术方案.实验以陕西合阳梅鹿辄葡萄为试材,设计2种菌株不同比例同时接种和顺序接种策略酿造干红葡萄酒.酿造完成后,对葡萄酒样品的香气成分进行顶空固相微萃取结合气相色谱-质谱联用法定性定量分析,香气特征通过感官量化品...     

混菌发酵对苹果酒香气物质及发酵效率的影响

本文研究通过法尔皮有孢汉生酵母(Hanseniasporavalbyensis)和酵母属酵母(Saccharomycescerevisiae)顺序混菌发酵增加苹果酒的风味酯含量和保证苹果酒发酵的发酵效率。方差分析表明两种酵母接种量及该两种接种量的交互因素对混菌发酵效率有显著性影响;对接种量、苹果汁营养条件进行正交试验确定了一种适宜条件,在该条件下,混和酵母具有法尔皮有孢汉生酵母高产酯能力特性和酵母属酵母高发酵效率特性:在15℃下,发酵时间为31d,发酵完毕时苹果酒中总酯浓度为酵母属酵母发酵苹果酒的1.60倍,残余总糖低于4.0g/L。     

细菌纤维素与针叶木浆配抄对纸张性质的影响

分别采用标准纤维解离器及PFI磨对细菌纤维素进行分散,并添加到针叶木浆中,比较这两种方法分散后的细菌纤维素纤维对纸张物理强度的影响。结果表明,当用标准纤维解离器高速疏解分散的细菌纤维素添加量达到3%左右时,纸张的强度指标综合评定较好,其中抗张指数增加了40.7%,撕裂指数增加了40.9%,耐破指数增加了38.3%,耐折度增加了23.2%;当添加经PFI磨12000转处理过的细菌纤维素时,纸张各项强度指标也都得到较明显的提高,其中,抗张指数增加了77.6%,撕裂指数增加了20.4%,耐破指数增加了38.2%,耐折度增加了25.3%。两种分散方法比较,后者较前者好。     

Debaryomyces vanriji和Saccharomyces cerevisiae的混合培养及其对葡萄酒风味的影响

葡萄酒的风味是衡量葡萄酒品质的一个重要指标。研究Debaryomyces vanriji和Saccharomyces cerevisiac(酿酒酵母)混合培养的生长情况及其对葡萄酒风味的影响。结果表明，混合培养得到的β-葡萄糖苷酶活性更高，发酵后的葡萄酒中脂肪酸、酯、萜烯醇等的含量更丰富，从而增强或改善了葡萄酒的风味。     

响应面法优化木醋杆菌发酵酿酒丢糟水解液产细菌纤维素培养基及其产物性能

为提高木醋杆菌（Acetobacter xylinum）发酵酿酒丢糟水解液生产细菌纤维素（bacterial cellulose,BC）的产量,采用响应面法对发酵培养基进行了优化,同时比较了发酵产物BC的性能和结构。通过单因素及响应面试验结果确定木醋杆菌发酵酿酒丢糟水解液生产BC的最佳培养基配方为：蔗糖39.33 g、蛋白胨20.01 g、MgSO4 0.91 g、柠檬酸钠3.45 g、黄嘌呤1.02 g、乙醇10 mL、酒糟水解液1 000 mL、pH 6.0。在此条件下BC的产量为6.27 g/L,较优化前（4.4 g/L）提高了42.5%。利用傅里叶红外光谱、X射线衍射、扫描电子显微镜对发酵产物BC的性能和结构进行了比较,结果表明,酒糟水解液发酵产物BC结构性能与基本培养基发酵产物BC的基本一致,说明酒糟水解液能够替代部分发酵原料发酵生产BC,且不影响BC性能。     

Effect of Novel Starter Culture on Reduction of Biogenic Amines,Quality Improvement,and Sensory Properties of Doenjang,a Traditional Korean Soybean Fermented Sauce Variety

To select appropriate microorganisms as starter cultures for the reliable and reproducible fermentation of soybean fermented products of Korean Doenjang, various ratios of fungi (Aspergillus oryzae J, Mucor racemosus 15, M. racemosus 42) combined with Bacillus subtilis TKSP 24 were selected as either single, double, or multiple Meju strains for commercial mass production of Doenjang, followed by analysis of sensory characteristics. In the sensory evaluation, Doenjang BAM15‐1 and BAM42‐1, which were fermented with multiple strains (1:1:1), showed the highest sensory scores as compared to control. Based on sensory characteristics, 6 Doenjang samples were subjected to quantitative determination of amino acids, free sugars, and organic acids (volatile and nonvolatile) contents, followed by determination of biogenic amines. Total sweet taste amino acid contents were highest in BAM15‐1 and BAM42‐1 samples (333.7 and 295.8 mg/100 g, respectively) and similar that of control (391.1 mg/100 g). Samples BAM15‐1 and BAM42‐1 showed the relatively high volatile and nonvolatile organic acid contents (154.24, 192.26, and 71.31, 82.42 mg/100 g, respectively). In addition, BAM15‐1 and BAM42‐1 showed negligible biogenic amine formation, ranging from 0.00 to 1.02 and 0.00 to 3.92 mg/100 g, respectively. These findings indicate that determination of food components along with sensory and quality attributes using multiple microbial Meju strains as a starter culture may provide substantial results on improved quality fermented Doenjang products.