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甜菜废蜜制优质焦糖色素的研究报告(Ⅱ) 总被引:2,自引:0,他引:2
本重点论述了甜菜废蜜生产优质焦糖色素的原理及方法,首次报道了由甜菜废蜜生产耐盐性好,色泽鲜艳,水分含量≤40%,色率≥35000EBC单位的优质焦糖色素。与玉米焦糖色素相比,生产每纯成品可节约成本500-800元,是一种经济可行的方法。 相似文献
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本文应用正交试验法设计实验方案了各种工艺参数,利用此工艺能生产出色率大于35000EBC,耐盐性能好,颜色鲜艳的优质焦糖色素。经过成本核算,认为甜菜刻蜜生产焦糖色素是经济可行的。 相似文献
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乳酸菌发酵代谢合成叶酸的影响因素 总被引:1,自引:0,他引:1
对嗜酸乳杆菌以及乳酸乳球菌发酵合成叶酸的影响因素进行了研究。结果表明,乳酸菌代谢合成叶酸的产率为17~100μg/L,菌种、培养时间、pH值、对氨基苯甲酸(PABA)质量浓度会影响乳酸菌合成叶酸的产量。与乳酸乳球菌乳酸亚种相比,嗜酸乳杆菌CH-2生成的叶酸产量要高。不同菌株生成叶酸的能力与pH值有关,嗜酸乳杆菌在pH值为4.2叶酸产率明显下降,乳酸乳球菌乳酸亚种产叶酸的能力则不受pH值影响。添加PABA可以显著提高乳酸菌的叶酸产率。选择适宜的乳酸菌菌株,优化发酵工艺参数可以提高乳及相关食品中叶酸的质量浓度,达到生物方式强化叶酸的效果。 相似文献
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Exopolysaccharides production as affected by lactic acid bacteria and fermentation time 总被引:1,自引:0,他引:1
The aim of this work was to examine the ropiness of Lactobacillus helveticus BCRC14030, L. helveticus BCRC14076, and Streptococcus thermophilus BCRC14085, and evaluate the effect of fermentation time on exopolysaccharides (EPS) production by the ropy strain. Each of the three strains was inoculated in skim milk medium and incubated in a fermenter for 0–84 h at pH 5, 37 °C. The fermented samples, containing a net volume of 300 ml skim milk, were withdrawn at intervals of 0, 12, 16, 24, 32, 36, 48, 60, 72, and 84 h for determinations of ropy condition, EPS yield, and molecular mass. EPS with ropiness values of 11.3–21.0 mm, produced from L. helveticus BCRC14030 at 32–60 h demonstrated the ropy nature of the strain. Those EPS were composed of high molecular mass of 26,500 kDa. The highest EPS yield of 0.73 g l−1 from this strain was observed (P < 0.05) at less favourable fermentation condition of 60 h. In addition, a relationship between the presence of high molecular mass and the ropiness of EPS from L. helveticus BCRC14030 was revealed. 相似文献
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从不同的标本中分离出五株乳酸菌D1、Y1、D2、EM2、EM1,并对其进行抑菌实验。结果发现Y1对大肠杆菌的抑菌作用较强;EM2对枯草杆菌的抑菌作用较强;D1对绿脓杆菌的抑菌作用较强;D2对金黄色葡萄球菌的抑菌作用较强。 相似文献
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从不同的标本中分离出五株乳酸菌D1、Y1、D2、EM2、EM1,并对其进行抑菌实验。结果发现Y1对大肠杆菌的抑菌作用较强;EM2对枯草杆菌的抑菌作用较强;D1对绿脓杆菌的抑菌作用较强;D2对金黄色葡萄球菌的抑菌作用较强。 相似文献
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The disposal of whey, the liquid remaining after the separation of milk fat and casein from whole milk, is a major problem for the dairy industry, which demands simple and economical solutions. The bioconversion of lactose present in whey to valuable products has been actively explored. Since whey and whey permeates contain significant quantities of lactose, an interesting way to upgrade this effluent could be as a substrate for fermentation. Production of lactic acid through lactic acid bacteria could be a processing route for whey lactose and various attempts have been made in this direction. Immobilised cell technology has also been applied to whey fermentation processes, to improve the economics of the process. A fermentative means of lactic acid production has advantages over chemical synthesis, as desirable optically pure lactic acid could be produced, and the demand for optically pure lactic acid has increased considerably because of its use in the production of poly(lactic acid), a biodegradable polymer, and other industrial applications. This review focuses on the various biotechnological techniques that have used whey for the production of lactic acid. 相似文献
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Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production 总被引:1,自引:0,他引:1
Gamma-aminobutyric acid (GABA) is a non-protein four-carbon amino acid which is considered a bioactive component known for its physiological functions, including a regulator of blood pressure, neurotransmitter, diuretic and anti-stress effects. Its use in foods might confer health benefits. Microorganisms such as yeast, fungi or bacteria can produce GABA naturally. Among them, the lactic acid bacteria are being studied for the potential development of fermented foods because their physiological activities and their designation of generally recognized as safe (GRAS). The objective of this study was to evaluate the GABA-production capacity in a whole wheat flour medium of lactic acid bacteria strains that showed a high conversion of glutamic acid to GABA in a screening conducted in 58 Spanish artisanal cheeses. Synthesis of GABA by these strains in a non-optimized whole wheat flour in water solution (1:5) was quantified by High-Performance Liquid Chromatography. The 4 strains showing the highest GABA production were genotypically and phenotypically characterized. Results indicated an interesting fermentative variability between strains. The addition of these isolated lactic acid strains in fermented food products could allow a potentially functional food for regulating hypertension. 相似文献
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The effect of lactic acid bacteria (LAB) strains on tyramine (TYR) and also other biogenic amines (BA) production by eight common food-borne pathogen (FBP) in tyrosine decarboxylase broth (TDB) was investigated by using a rapid HPLC method. Significant differences were observed among the FBP strains in ammonia (AMN) and BA production apart from tryptamine, histamine (HIS) and spermine formation (p < 0.05). Salmonella paratyphi A was characterised as the main amine producer. LAB had an important synergetic role in some BA production by food-borne pathogenic bacteria, although the effect of some LAB strains on BA production was strain-dependent. Lactococcus spp. and Streptococcus spp. resulted in significantly higher TYR accumulation by Aeromonas hydrophila and Enterococcus faecalis in TDB. The presence of Lactococcus and/or Lactobacillus in TDB significantly increased HIS production by A. hydrophila, Escherichia coli, Ent. faecalis, Klebsiella pneumoniae and Pseudomonas aeruginosa, whereas HIS accumulation was significantly reduced by Staphylococcus aureus, S. paratyphi A and Listeria monocytogenes. 相似文献