提高嗜酸乳杆菌酸乳菌活力的研究

以嗜酸乳杆菌为主发酵剂,嗜热链球菌和保加利亚乳杆菌为辅助发酵剂制作嗜酸乳杆菌酸乳,采用正交实验,并分析发酵过程中pH、乳酸菌数以及感官品质的变化,确定混合菌种的最佳比例。结果表明,嗜酸乳杆菌1.8%、嗜热链球菌1.4%、保加利亚乳杆菌0.6%混合发酵,可以提高乳中嗜酸乳杆菌的菌活力并改善其风味。经验证,混合菌种发酵制作的酸奶在风味和保健功能等方面明显优于单一菌种发酵制作的酸乳。     

提高嗜酸乳杆菌在豆乳中发酵性能的研究

测定了嗜酸乳杆菌、保加利亚乳杆菌和嗜热链球菌发酵豆乳的单菌产酸曲线与混菌产酸曲线,并采用正交实验分析了它们对发酵豆乳的品质影响及与单菌发酵豆乳贮存期质量变化的比较。结果表明,嗜酸乳杆菌、保加利亚乳杆菌是影响酸豆乳质量的主要因素,嗜热链球菌次之。按体积分数为2.2%嗜酸乳杆菌、体积分数为3.0%保加利亚乳杆菌、体积分数为1.8%嗜热链球菌配比共同发酵,可得到组织状态、口感风味较好的酸豆乳,克服了单一嗜酸乳杆菌发酵豆乳产酸慢、凝乳时间长、活菌数不高且贮存期活菌数下降快的缺陷。     

分段发酵提高酸乳中活菌总数的研究

为提高酸乳中乳酸菌活菌数量,在测定不同温度下嗜酸乳杆菌生长曲线及保加利亚乳杆菌与嗜热链球菌1∶1混菌发酵生长曲线的基础上,采用分段发酵的方式,发酵初期按1%接种量接入嗜酸乳杆菌,待发酵进行4h,嗜酸乳杆菌的数量达到107时,再接入保加利亚乳杆菌和嗜热链球菌,接种量均为1%。发酵结束后,测得最终活菌数可达109,相比3种菌一次性接种发酵,活菌数量提高了1个数量级。     

甘蔗固定化乳酸菌发酵生产芦荟酸乳的工艺条件

以甘蔗作吸附材料 ,以海藻酸钠作包埋剂 ,吸附包埋嗜酸乳杆菌、嗜热链球菌 ,以此作发酵剂连续发酵制作芦荟嗜酸乳杆菌酸乳。结果表明 ,包埋甘蔗方块的海藻酸钠胶体溶液的浓度为3 % ,固化剂CaCl2 为 3 % ,固化 6～ 8h ,制得的甘蔗菌块机械强度高 ,性能优良。最佳发酵工艺条件是 :嗜酸乳杆菌、嗜热链球菌甘蔗方块比例为 1∶2 ,使用量为总量的 40 % ,发酵温度为 3 8 5℃ ,前发酵 3 0min ,主发酵 3h左右。采用甘蔗固定菌方块连续发酵达 5 0h ,发酵状况依然稳定。采用脱脂乳粉 1 2 % ,芦荟全叶汁 6%、蔗糖 8%调制的芦荟乳经固定化发酵后 ,酸乳风味良好。     

美国大杏仁风味酸乳的研制

将美国大杏仁浆添加到牛乳中,通过利用保加利亚乳杆菌和嗜热链球菌(1∶1)混合的发酵剂生产杏仁酸乳。通过正交试验得到的结果显示,杏仁酸乳优化发酵工艺参数如下:美国大杏仁浆和牛奶比例为2∶8,蔗糖8%,保加利亚乳杆菌和嗜热链球菌(1∶1)混合发酵剂2%,发酵温度42℃,发酵时间4.5h。结果表明通过优化制得的杏仁酸乳兼有杏仁和酸乳的营养与风味。     

嗜热链球菌的分离筛选及与嗜酸乳杆菌共发酵制备酸奶的工艺研究

研究嗜热链球菌与嗜酸乳杆菌的生物学特性及共生作用。采用稀释涂布法和平板划线法,分离纯化嗜热链球菌,并鉴定和筛选优良发酵菌株。发酵条件为:加糖量7%,球杆菌混合比例l∶4,接种量4%(V/V),发酵温度40℃,效果最好。以嗜酸乳杆菌代替保加利亚乳杆菌与嗜热链球菌共发酵,通过优化的发酵工艺生产酸奶,可使酸奶的益生功能进一步增强。     

嗜酸乳杆菌发酵乳的研究

以嗜酸乳杆菌和嗜热链球菌为发酵剂,发酵制成具有保健功能的新型酸乳——嗜酸乳杆菌发酵乳。     

嗜酸乳杆菌与嗜热链球菌混合培养制作保健型发酵乳的研究

对嗜酸乳杆菌和嗜热链球菌混合培养制作保健型发酵乳进行了研究，通过正交试验优化出了最佳生产工艺：加糖量为8%，嗜热链球菌和嗜酸乳杆菌比例为1∶4，接种量为4%，发酵温度为40℃.该发酵乳在4℃下贮存11天活菌数高于107cfu/ml，仍可具有良好的食疗保健作用。     

功能性地皮菜保健酸乳的研制

本试验利用鲜牛乳为原料,以嗜酸乳杆菌、嗜热链球菌、保加利亚杆菌为发酵剂,将地皮菜超微粉碎后按比例添加,对制作功能性发酵乳进行了研究。试验结果表明：当嗜酸乳杆菌发酵剂的接种量为3%,发酵温度为37℃,发酵时间为6h,可以得到状态均匀、乳白色、透明、乳香、酸度和谐一体的酸乳。发酵结束后在4℃下储藏5d后,检测活菌数为7.23×108个/mL。     

功能性椰子酸乳的研制

本试验利用鲜牛乳为原料,通过添加适量的椰子汁,以嗜酸乳杆菌、嗜热链球菌为发酵剂,对制作功能性发酵乳进行了研究。试验结果表明,当嗜酸乳杆菌发酵剂的接种量为2%,发酵温度为37℃,发酵时间为9h,可以得到状态均匀、乳白色、透明、乳香、酸度和谐一体的酸乳。发酵结束后在4℃下储藏5d后,检测活菌数为6.58×108个/ml。     

Esters of para-aminobenzoic acid in cosmetics. Identification and dosage within sun-creams

A method is presented for the identification and determination by T.L.C. and G.L.C. of esters of para-aminobenzoic acid with a free amine function and of local anaesthetics, prohibited in cosmetic products, in accordance with the cosmetic directive 76/768/EEC. In a commercial product, nominally supplied as para-aminobenzoic monoglyceryl ester (authorised in sun-creams in accordance with the EEC directive) other phenyl groups with para substitution were identified by means of T.L.C. and N.M.R. spectroscopy; among them, the para-aminobenzoic ethyl ester. G.L.C. enables a quantitative determination of these substances. Les esters de l'acide para-amino benzoique dans les produits cosmétiques. Identification et dosage dans les crémes solaires     

argR基因对钝齿棒杆菌发酵过程中产精氨酸特性的影响

本文测定了一株钝齿棒杆菌（Corynebacterium crenatum）诱变菌和二株基因工程菌发酵过程中产arginine曲线、生长曲线以及发酵液中碳源消耗量和pH值的变化。实验结果显示Arg产量最高的菌株为C．crenatumA．S．M2.sp，其产量达到9mg／ml，据此认为钝齿棒杆菌中的argR基因可能为Arg代谢中的一个正调控因子。     

The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatography

The distribution of anthocyanins in methanolic skin extracts of 16 grape cultivars used for port wine production and grown at five sites in the Douro Valley in Northern Portugal has been assessed by high performance liquid chromatography. Results are confined to the seven most readily separated and identified anthocyanins and are expressed as percentages of their total (88–99% of the total integrated area). Anthocyanins based on malvidin (Mv) predominated. Of these, Mv 3-glucoside was the major pigment (33–60%), being exceeded by Mv 3-p-coumarylglucoside (2–51%) in only two cultivars; Mv 3-acetylglucoside (1–15%) was consistently the lowest. Peonidin 3-glucoside (1–27%) was prominent in four cultivars, but delphinidin 3-glucoside (1–11%), petunidin 3-glucoside (2–11%) and cyanidin 3-glucoside (trace-6%) were of low proportions throughout. The ratio Mv 3-acetylglucoside/total Mv glucosides appeared characteristic of cultivar, independent of site, and a useful aid to identification of grape cultivars. The coloured pulp of some cultivars contained peonidin 3-glucoside as a major component, present in greater proportions than in the skin; the percentage of Mv 3-p-coumarylglucoside was lower in pulp than in skin. The identities of six of the seven anthocyanins were confirmed by fast atom bombardment mass spectrometry and the structures of the Mv derivatives were determined by nuclear magnetic resonance. The formation of formyl and acetyl anthocyanin artefacts is described.     

The saponin content and sapogenol composition of the seed of 13 varieties of legume

The total saponin content of various legume seeds together with their sapogenol composition have been determined. Extraction of the defatted flours was effected with methanol and subsequent acid hydrolysis yielded the soyasapogenols which were analysed using gas and thin-layer chromatography. The saponin levels ranged from 0–0.65% for defatted seed while the major sapogenol present in these saponins was soyasapogenol B. The figures obtained are compared with those previously reported and reasons are suggested for the discrepancies.     

The determination of bitter principles in zucchinis

A method using reverse phase thin layer and high performance liquid chromatography was developed to determine the level of the bitter principle occasionally found in zucchini (Cucurbita pepo L.). The system gave excellent separation with recovery rates of about 90% from spiked fruit. The bitter principle was confirmed by C¹³ NMR and mass spectrometry as cucurbitacin E glycoside which was present in concentrations in the order of 600mg kg^?1 in bitter fruits. Bitterness was detected by a taste panel at cucurbitacin E glycoside concentrations of 1 mg kg^?1 in aqueous solutions and 2 mg kg^?1 in zucchini pulp. The method described should assist the screening for bitterness in commercial and breeding populations of zucchini.     

设施栽培条件下葡萄光合特性初探

利用电子光合测定仪，对设施栽培条件下“乍娜”、“凤凰５１”品种的光合特性进行研究，结果表明葡萄光合日变化呈明显的双峰型，两品种光合峰值及光合低谷期长短有明显不同。在华北地区，影响设施内葡萄光合效率的主要生态因素是ＣＯ２浓度和水分状况，尤其是设施内相对湿度和光合效率有明显相关。     

利用SDS-PAGE电泳对啤酒生产过程中蛋白质动态变化的研究

采用SDS -PAGE电泳,对青岛啤酒酿造过程中的可溶性蛋白质变化进行了动态的跟踪。发现制麦和糖化过程是蛋白变化最明显的阶段,蛋白的分布和含量整体呈下降趋势。啤酒和啤酒泡沫中蛋白的分布较接近,主要表现为4 .3万的窄带和0 .7- 1.4万的宽带电泳图谱分布。     

Wine phenolics—analysis of low molecular weight components by high performance liquid chromatography

Low molecular weight phenolic compounds were separated by high performance liquid chromatography on hydrocarbon-bonded reverse phase packings, with a water-methanol elution gradient. Phenolic compounds were extracted from wine with ethyl acetate. A first extraction at pH 7 enabled isolation of neutral molecules (catechins, procyanidins, flavonols, aromatic alcohols); a second extraction at pH 2 was performed to extract phenolic acids. Successive injections of these two extracts in the chromatograph gave the distribution of the different phenolic compounds in the wine under analysis. Analytical data are given for low molecular weight phenolic compounds present in young red Bordeaux wines from different vine cultivars.     

Presence of quercetin-3-O-glucuronoside in Spanish table wines

Quercetin-3-O-glucuronoside has been identified in several Spanish table wines by thin-layer (t.l.c.) and high-performance liquid (h.p.l.c.) chromatographic methods. This is thought to be the first report of its occurrence in wine.