酿酒用根霉若干菌株的培养特性研究

对国内使用较广的根霉菌株C-24、Q303、3866、702、YG5～5的产酶作对比试验,研究了培养基、加水量、培养温度以及原料对产酶的影响,分析了根霉曲制作过程中的理化性质变化,探索其最佳制曲条件.本试验三角瓶曲试饭糖化力可达5849mg/g.h.产酶最适品温为33～35℃,用麸皮作固体培养基加水50%～60%左右培养C～24根霉曲的试饭糖化力最高.     

酿酒用根霉菌株的培养特性研究

对根霉菌株C-24、Q303、3866、702、YG5—5的产酶作对比试验，研究了培养基、加水量、培养温度以及原料对产酶的影响，分析了根霉曲制作过程中的理化性质变化，探索其最佳制曲条件。三角瓶种曲试饭产酶最适品温为33℃-35℃，用麸皮作固体培养基加水50％-60％培养，C-24根霉曲的试饭糖化力最高为5849mg（g．h）。     

多菌种根霉菌圆盘制曲的生产研究

利用圆盘制曲技术进行多菌种根霉曲生产,确定圆盘自动化生产工艺,根霉M1、G1和G3复合菌种比例分别为50%～70%、20%～30%、10%～20%,接种量为1‰～3‰;圆盘培养分为两个阶段,1h～20h为菌丝大量繁殖期,培养温度为30℃～34℃,通风量为10Hz～15Hz;20h～32h为产酶期,培养温度为34℃～36℃,通风量为20Hz～25Hz。多菌种根霉曲产质量稳定,糖化作用与产酸能力较强,比单菌种根霉曲相比,试饭糖分、酸度分别提高20.5%、89.6%。     

根霉曲生产与检验方法的探讨

本文对根霉曲生产与质检方法中有关问题进行了探讨，并提出了根霉曲生产新工艺，根霉贡试饭加水比的确定，以及根霉试饭糖化力的计算方法，可供小曲酒厂和酒曲厂参考。     

酿酒用米曲霉若干菌株的培养特性研究

对国内目前使用较广的米曲霉4#,5#,6#及日本生产用米曲霉菌株1#,2#,3#的产酶作对比试验,研究了培养温度、培养基、初始酸度和培养时间对产酶的影响,分析米曲霉制作过程中的理化性质变化,探索其最佳制曲条件。本实验三角瓶米曲霉糖化力可达1400mg葡萄糖/g曲·h,产酶最适品温为37～38℃,最适pH为5～6;用5#制的曲糖化力和酸性蛋白酶活力较高。     

根霉曲试饭糖化力检测方法的研究

探讨了根霉曲质量检测的各种试板条件。试验结果表明，加水比、大米品种、根霉曲中酵母的含量、试饭时间和接种量等对试饭糖分有明显影响。在此基础上，确定了检测根霉曲质量方法的具体条件，并提出了根霉曲的质量新的表示方法，即以试饭糖人力来表示根霉曲的活性，这样可较好地说明根霉曲产品的质量。     

pH值在根霉曲生产过程检验糖分酸度中的应用

比较研究pH值在根霉曲生产过程检验糖分和酸度中的应用方法.结果表明.在一定范围内,试饭浸液的pH值与试饭糖液pH值和酸度有一定在线性关系;可利用饭浸液的pH值来判断Q303根霉曲的质量.生产过程中需将根霉曲的试饭pH值控制在4.4～4.6之间,此时根霉曲糖分高,酸低,液化也很好,香味特殊,口感爽,汁液清澈,糖化发酵率、出酒率较高.     

五株优良根霉的特性比较及其推广应用

对5株根霉的特性进行了分析.①将这5株根霉分为四川型和上海型.②最适生长糖化温度为30～35℃,最适发酵温度为30℃.在相同温度下,四川型根霉生长糖化较上海型慢.③最适pH在3.0～5.5之间.④各根霉生酸能力差别较大.四川型产酸力较弱,上海型较强.⑤发酵力的大小为3.868＞3.852＞3.867＞3.851＞3.866.⑥根霉的糖化力很强,可代替曲霉作麸曲使用.⑦该5株根霉适于多种类型、多种原料、多菌种、不同工艺的曲药生产.(丹妮)     

嗜杀酵母Sa2发酵籼米小曲酒的工艺研究

该文对以籼米为原料,纯种根霉曲作糖化剂,嗜杀酵母(Sa2)曲作发酵剂的小曲酒的生产工艺进行了探讨,并对影响小曲酒的出酒率和品质的因素(糖化温度、糖化时间、纯种根霉曲添加量、嗜杀酵母曲添加量、加水量和发酵时间)作了研究.确定了籼米小曲酒发酵的最佳工艺条件:纯种根霉曲加曲量0.4％,糖化温度30℃,糖化时间1d,加水量120％,发酵时间4d,嗜杀酵母曲种加曲量0.8％.     

福建药白曲中根霉的分离鉴定及菌株特性分析

采用选择性培养基对福建各地区药白曲中的根霉进行分离纯化,得到6株根霉纯菌株。经菌落形态特征观察以及分子生物学方法鉴定,确定这6株根霉均为米根霉属Rhizopus oryzae strain CBS 112.07。通过糯米基质固态发酵法跟踪测定米根霉产液化酶、糖化酶以及产还原糖和总酸能力,结果显示:6株米根霉的液化力在前5 d呈递增的趋势,其中以菌株M1,M2,M3产液化酶活力最高,并在第5天达到最大值;糖化力则在前5 d内呈现快速上升后保持稳定的趋势,其中以菌株M2,M3,M6产糖化酶活力最高,其糖化力均在第2天达到最大值,三者差异不具有显著性;还原糖产量变化趋势与糖化力相似,其中以M2、M3产还原糖量最高,并与其他菌株之间呈显著差异性;此外,M4产总酸能力最高,可达到1.17%(以乳酸计),其产还原糖量和糖化酶活力最低。M1,M2和M3是可应用于红曲黄酒酿造的优良米根霉菌株。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the