Salt-free Miso Fermentation Using Ethanol, Sugars, and Polyols

Steam-cooked soybeans mixed with rice koji (2:1, w/w) were ground into a fine paste, combined with NaCl or sucrose, and supplemented with ethanol for miso fermentation at 28 °C for 8 wk. In products containing the same concentrations of NaCl and sucrose, proteolytic activities decreased with an increase in ethanol concentration. At the same level of ethanol (7.5% or 15%), protein hydrolysis was highest in products containing 12.5% sucrose and 0% NaCl and lowest in products containing 0% sucrose and 12.5% NaCl. NaCl enhanced and sucrose reduced the effects of ethanol on inhibition of koji proteases. A salt-free fermentation was achieved using 15% ethanol and 12.5% sucrose. When sucrose (12.5%) was substituted by glucose, fructose, sorbitol, or glycerol and supplemented with 15% ethanol, prevention of protease inactivation by ethanol was similar to that with sucrose.     

酒精与化妆品

简要介绍了酒精的生产方法、生产原料及分类,并从化妆品的角度介绍了酒精的应用情况,同时指出了酒精是化妆品的必要原料,只要正确使用,对人体无害。     

耐高浓度酒精酵母菌与酒精敏感酵母菌中海藻糖含量与耐酒精的关系

对存在葡萄糖和无葡萄糖存在情况下的耐酒精酵母菌Saccharomycescerevisiae 12 0 0菌株和酒精敏感酵母菌SaccharomycescerevisiaeK5 5A菌株的耐酒精能力进行了比较。同时分析了它们在高浓度酒精冲击过程中的海藻糖含量变化。结果发现 ,这 2株酒精酵母菌的海藻糖含量与它们的耐酒精能力、保护线粒体膜完整性、防止线粒体丢失DNA有很大的关系     

Biologically active casein peptides implicated in immunomodulation

Maternal milk should not only be considered as a nutrient, but also as a protecting agent against aggressions from the neonate's new environment. Breast-feeding facilitates transmission of a passive immunity by multifunctional factors which have a direct effect on the neonate's resistance to bacterial and viral infections. Among these factors are the main milk proteins, the caseins: during enzymic digestion of human and bovine caseins, immunomodulating peptides are released. Corresponding synthetic peptides stimulated in vitro phagocytic activity of murine and of human macrophages and exerted in vivo a protective effect against Klebsiella pneumoniae infection of mice. These data suggest that casein peptides may exert a stimulating function on the immune system of the newborn.     

Studies of immunomodulation caused by selenium-enriched phycocyanin

An influense was studied in rats of selenium enriched phycocyanin (Se-PC) from food microalgae Spirulina on anaphylactic reaction severity and circulating antibody response against model allergen--hen's egg white ovalbumin. Se-PC was introduced into diet in form of protein isolate precipitated with ammonia sulphate. Se-PC dosage made up to 450 mcg per rat daily that corresponded to 5 mcg of selenium. There were no differences revealed between experimental and control group that received standard diet in severity of anaphylactic reaction. Nevertheless rats receiving Se-PC demonstrated significantly increased specific IgG response. The probable immunomodulating properties of Se-PC included into food are discussed.     

地衣芽孢杆菌对小鼠抗疲劳和免疫调节功能的研究

目的:为了证明地衣芽孢杆菌(Bacillus licheniformis)能调节肠道微生态并能促使机体产生抗菌活性物质,具有抗疲劳和免疫调节功能,本研究利用小鼠研究了抗疲劳和免疫调节的作用。方法:将小鼠随机分成空白对照组,高、低两个实验组和阳性对照组,灌胃6周后,通过转棒时间、全血乳酸、血清尿素氮(BUN)、肝糖原及肌糖原测定观察小鼠的抗疲劳能力,通过免疫器官相对重量称重、ConA诱导的小鼠脾淋巴细胞转化实验及小鼠碳粒廓清实验研究小鼠的相关免疫学指标。结果:地衣芽孢杆菌能明显延长小鼠转棒时间、降低全血乳酸值和血清尿素氮值、增加肝糖原及肌糖原含量;增强小鼠ConA诱导的脾淋巴细胞转化及小鼠碳粒廓清指数。结论:地衣芽孢杆菌可增强小鼠抗疲劳能力和免疫调节作用。     

糖料作物生产乙醇及糖酒联产的进展

介绍了糖料作物生产乙醇的情况,并对目前糖酒联产的发展作了展望。     

发酵乳制品免疫特性研究进展

讨论了发酵乳制品，免疫特性的研究进展、免疫机理及发展趋势。分析研究表明，目前对发酵乳制品的免疫特性的研究主要集中在益菌菌株的筛选、益生菌在肠道中的附着性及其存活能力、益生菌活细胞及其在发酵过程中的产物、食品添加剂及其分子生物学技术的应用等方面。同时还简要介绍了目前在加拿大Guelph大学进行的利用生物发光基因技术，检测益生菌在活体或离体实验中的研究进展。     

自催化乙醇法蒸煮废液的成分及其分离回收

针对自催化乙醇法蒸煮废液的分离回收,介绍了其废液的组成及各组分的分离回收方法。     

Production of Grain Whisky and Ethanol from Wheat,Maize and Other Cereals

Wheat replaced maize as the main cereal raw material for Scotch grain whisky production 20 years ago. However, other cereals might also have potential for use in grain distilleries and ethanol production. Studies of the properties of wheat, maize, sorghum and millet, showed that they had good potential for grain distilling and ethanol production at comparable nitrogen levels, and had physiological processing characteristics within the range accepted for wheat or maize. Rapid‐Visco Analysis (RVA) studies of low and high nitrogen wheat confirmed that, as well as influencing the amount of alcohol produced, the total nitrogen content of the grain had a strong influence on its processing characteristics. In contrast, the alcohol yield potential of maize, sorghum and millet appeared to be largely unaffected by the grain nitrogen levels. The study shows that, while it is possible for wheat to produce similar alcohol levels to those previously associated with maize, cereals other than wheat can potentially be used without detriment to alcohol yield or processing performance. These could be possible long term alternatives, if the economic viability of wheat was to change. The extracted cereal starches also showed significant differences from the original cereals, which had important implications for successful processing, both in terms of cereal selection as well as cooking and fermentation performance.     

非消化寡糖对小鼠免疫调节的影响

为探讨低聚果糖、低聚木糖和低聚半乳糖3种非消化寡糖及其组合对小鼠的免疫调节作用,将140只雌性BALB/c小鼠随机分为7组(空白对照组、低聚果糖组、低聚木糖组、低聚半乳糖组、低聚木糖与低聚半乳糖复合组、低聚木糖与低聚果糖复合组、低聚半乳糖与低聚果糖复合组),各组分别以400mg/kg的剂量进行灌胃,每天1次,连续15d。通过测定免疫器官指数、巨噬细胞吞噬能力、血清溶血素水平、DTH迟发型变态反应程度、脾淋巴细胞增殖水平等指标,评价不同非消化寡糖及其组合对小鼠的免疫调节作用。结果显示,单一寡糖灌胃组与组合寡糖灌胃组小鼠各项免疫指标均显著(P0.05)或极显著(P0.01)高于对照组;组合寡糖灌胃组小鼠各项免疫指标均高于单一寡糖灌胃组,其中低聚木糖与低聚半乳糖(2∶3,质量比)复合灌胃组效果最好。以上研究结果表明,非消化寡糖能够增强小鼠的免疫应答能力且对其进行组合有更好的效果。     

乙醇法制浆技术的应用与发展状况

介绍了有机溶剂法制浆中的乙醇法制浆,并对近年来世界范围内迅速发展起来的乙醇法制浆作了较详细的分类;同时介绍了不同原料的乙醇法制浆、乙醇法制浆中的溶剂回收及副产物利用,证明乙醇法是一种对环境影响较小而且能工业化生产的制浆方法。     

酒精复合酶在玉米酒精浓醪发酵中的应用

探讨了添加酒精复合酶对玉米酒精浓醪发酵的影响.结果表明,添加酒精复合酶对酒精发酵有明显的促进作用.与时照相比,添加0.75 g/100 g的酒精复合酶.发酵酒精浓度提高2.62%vol,相对原料出酒率提高4.37%.     

美国的燃料酒精工业

美国是世界第二大酒精生产国 ,年产酒精500万吨 ,占世界总产量的24%。自1979年以来 ,在美国已经建立起一个强大的由国产再生资源为原料的燃料酒精工业。该工业体系包括了法律体系、政府决策体系、工业生产体系、研发体系和公共认识体系几大部分 ,动员了社会各个部门的参与。     

酿酒酵母乙醇脱氢酶Ⅱ基因反义干扰及对乙醇发酵的影响

通过构建酿酒酵母沉默表达载体PURH-ADH2,使ADH2基因在PGK强启动子、CYC1终止子在特定区域内进行干扰和表达。采用Bam HI和Xmal I限制性内切酶对SADH2基因和PURH质粒进行双酶切,构建反义重组表达质粒PURH-SADH2,通过高效酵母转化法和电转法将重组质粒组件转化至酿酒酵母SY01细胞中,获得阳性克隆菌株JY01。酿酒酵母JY01突变菌株与出发菌株SY01和Y01发酵试验结果相比,JY01甘油脱氢酶酶活比出发菌株Y01与SY01分别下降了16.31%和13.5%;当酿酒酵母Y01、SY01和JY01菌株发酵36~60 h时,JY01菌株甘油含量相比Y01分别下降了16.34%、14.25%、14.89%;当酿酒酵母突变菌株发酵48 h时,Y01、SY01和JY01的乙醇浓度分别为6.243 g/100 m L、7.145 g/100 m L和7.288 g/100 m L,酿酒酵母JY01发酵液乙醇量比比原始菌株Y01乙醇含量提高了14.33%。结果表明通过反义干扰ADH2基因5’UTR序列,能有效干扰酵母工程菌株ADH2转录与表达,削弱甘油积累途径,促进乙醇代谢途径。