Development of Micro-organisms during the Malting of Sorghum

Microbiological study of sorghum during malting showed that damaged grains caused microbial infection during malting of sorghum. Lack of adequate handling and screening facilities caused damaged grains to develop microbial infection which spread to undamaged grains. This results in unacceptable levels of microbial infection of malted samples of sorghum. Abrasion study, where the pericarp of sorghum grains were damaged to allow the penetration of formaldehyde solution to destroy micro-organisms in the sub-surface layer of sorghum further confirmed that potential infection of “sound” grains resided mainly at the surface of the pericarp. Application of formaldehyde solution during steeping was effective in controlling microbial activities present on the surface of sorghum grains. A concentration of 0.1% formaldehyde solution, applied during the first steep was more effective than a concentration of 0.05% formaldehyde in controlling microbial infection during malting of sorghum. Application of similar concentration (0.1%) formaldehyde solution during the last (second) steep, was not only the most effective treatment in limiting microbial infection during germination of sorghum, it also increased the levels of hydrolytic enzymes which develop in sorghum during malting. The concentration of formaldehyde solution (0.1%) used in this study can be used to control microbial infection in sorghum, especially when applied to the final steep.     

Quality Improvement and Evaluation of Hypoallergenic Rice Grains

The color of hypoallergenic rice grains, produced by an enzymatic process was improved by treatment with diluted hydrochloric acid and washing with water. The acid-treated grains were steamed at the surface layer to prevent breakage. Textural evaluation showed the cooked hypoallergenic rice grains had a favorable stickiness/hardness ratio.     

Starch Granule Size Distribution in Grains at Different Positions on the Spike of Wheat (Triticum aestivum L.)

The present study was carried out to characterize the effects of soil water status, cultivar and grain position on starch granule size distribution. The starch granule size distribution and protein and starch content were determined from three wheat cultivars with reference to the position of the grain on the spike. The results showed that the contents of A‐, B‐ and C‐type starch granules were affected by soil water, genotype and soil water×genotype interaction. Grain position was significant for A‐ and C‐type starch granules. Genotype×grain position and soil water×genotype×grain position interactions only affected C‐type starch granules. Both basal and distal grains on middle spikelets contained three types of starch granules: smaller C‐type granules with diameters <2.0 μm, medium B‐type granules with diameters 2.0–9.8 μm and large A‐type granules with diameters >9.8 μm at maturity. Both percent volume and percent surface area distribution of starch granules in basal grains showed the typical three populations, and those in distal grains exhibited a two‐peak curve. The volume and surface area percentage of C‐type granules and protein content in basal grains were higher than that in distal grains, but those of A, B‐type granules in basal grains were lower than that in distal grains. Compared with irrigation, the percent volume and surface area of B, C‐type starch granules and protein content in basal and distal grains were significantly increased, and those of A‐type were evidently decreased in rainfed condition.     

Comparison of destructively and rinsing gained samples to determine TVC of pig carcasses by bioluminescence

A rinsing-technique with a spraying gun in combination with the ATP-bioluminescence for determining the microbial load was investigated. In each case 3.8-cm(2) pig-rind was rinsed with buffered peptone water using a modified sprinkle-bottle. The sample-suspensions were gathered in a one-way syringe and sent through a filter cascade consisting of a coarse filter in order to remove bigger particles and a sensitive filter to attach the micro-organisms as well as somatic cells. This procedure was followed by an extraction of the ATP from the sensitive filter with CellSolver FBC-solution. The destructively gained samples were determined on their TVC by the conventional method. Results of the carcass-surface spray test combined with bioluminescence compared to the conventional destructive method followed by plate-count showed a correlation r=0.93 with a detection limit down to 10(4) cfu/cm(2).     

响应面法优化白酒糟富里酸的提取工艺

根据腐殖质的成因和白酒糟形成过程之间的相关联系,以鲜、干白酒糟为原料提取白酒糟富里酸,分析干、鲜白酒糟中富里酸的含量变化;对比水浴提取和超声提取条件下的富里酸得率,确定提取方法;单因素和响应面优化法确定最佳提取工艺条件。结果表明,鲜白酒糟中富里酸含量高于干白酒糟;超声提取法优于水浴提取法;富里酸的最佳提取工艺为固液比1∶8.4（g∶mL）,pH值11.2,超声时间32 min,超声功率360 W,超声温度45 ℃,富里酸得率达6.29%。     

Disinfection of wheat grains contaminated with Penicillium oxalicum spores by a supercritical carbon dioxide-water cosolvent system

Spores of the plant pathogenic fungus Penicillium oxalicum inoculated onto wheat grains were inactivated using supercritical carbon dioxide (SC-CO(2)). After the SC-CO(2) treatment at various conditions of temperature, time and amount of water cosolvent, the colony forming units (CFU) of fungal spores on wheat grains and the germination yields of wheat grains were determined. Among these SC-CO(2) treatment parameters, the inactivation of P. oxalicum spores was found to be significantly increased by adding water cosolvent. The optimal conditions determined by ridge analysis of response surface methodology were 233 μL water, 44°C, and 11 min, which resulted in a 6.41 log(10) CFU reduction of P. oxalicum. However, the germination yields of wheat grains significantly decreased when water cosolvent of 150 or 300 μL was added to the grains contained in the 100 mL SC-CO(2) treatment vessel.     

Changes occurring during the parboiling of upland rice and in the maceration water at different temperatures and soaking times

The objective of this work was to investigate the influence of temperature and soaking time on the quality of grains from two upland rice cultivars. Response surface methodology and a central compound rotational design were used. The data obtained for the cultivars BRS Primavera and BRS Sertaneja varied, respectively, between 27.7–55.0% and 26.0–51.7% for the Husk‐Splitting Index; between 0.8–5.0% and 0.0–4.0% for the incidence of ‘banana’ grains; between 0.0–2.0% and 0.0–1.2% for non‐gelatinised grains; and between 0.2–0.7% and 0.2–0.8% for soluble solids in the maceration water. Because BRS Primavera grains had a narrower shape, they absorbed the water faster and consequently presented a greater amount of physical defects, although the losses to the water were smaller than BRS Sertaneja.     

枯草芽孢杆菌发酵麦糟制备蛋白肽培养基研究

以麦糟为原料,对枯草芽孢杆菌（Bacillus subtilis）固态发酵麦糟制备蛋白肽培养基条件进行研究。通过单因素试验考察碳源种类、碳源添加量、料液比、磷酸二氢钾添加量和拌料水pH值对肽得率的影响,通过Box-Behnken试验方案和响应面分析优化培养基。结果表明,枯草芽孢杆菌发酵生产麦糟蛋白肽的最优培养基为：pH 7.0,葡萄糖添加量4.2%,麦糟与水的料液比1.0∶2.1（g∶mL）,磷酸二氢钾添加量0.6%,在该条件下,发酵麦糟肽得率可达12.40%。     

WATER-SENSITIVITY IN BARLEY SEEDS II. ASSOCIATION WITH MICRO-ORGANISM ACTIVITY

The inhibitory effect of excess water on the germination of water-sensitive seeds can be overcome by adding mixtures of antibiotics. A single antibiotic has no effect: a mixture of at least one fungal and one bacterial antibiotic is essential, and on freshly harvested seed an even more complex mixture may be necessary. Measurements of the gas exchange of the seeds in the presence and absence of antibiotics suggest that micro-organisms are relatively more active when seeds are placed in excess water. About 80% of the seeds which fail to germinate as a result of excess water lose viability within 6 days. It is suggested that water-sensitive seeds contain large mixed populations of micro-organisms. When set to germinate in excess water the entry of oxygen is physically impeded and also competed for by the microflora. Consequently the rate of germination is decreased; some micro-organisms may attack the embryos so that most of the seeds lose viability.     

Aptamer-based optical biosensor for rapid and sensitive detection of 17β-estradiol in water samples

Required routine monitoring of endocrine disrupting compounds (EDCs) in water samples, as posed by EPA Unregulated Contaminant Regulation (UCMR3), demands for cost-effective, reliable and sensitive EDC detection methods. This study reports a reusable evanescent wave aptamer-based biosensor for rapid, sensitive and highly selective detection of 17β-estradiol, an EDC that is frequently detected in environmental water samples. In this system, the capture molecular, β-estradiol 6-(O-carboxy-methyl)oxime-BSA, was covalently immobilized onto the optical fiber sensor surface. With an indirect competitive detection mode, samples containing different concentrations of 17β-estradiol were premixed with a given concentration of fluorescence-labeled DNA aptamer, which highly specifically binds to 17β-estradiol. Then, the sample mixture is pumped to the sensor surface, and a higher concentration of 17β-estradiol leads to less fluorescence-labeled DNA aptamer bound to the sensor surface and thus to lower fluorescence signal. The dose-response curve of 17β-estradiol was established and a detection limit was determined as 2.1 nM (0.6 ng mL(-1)). The high specificity and selectivity of the sensor were demonstrated by evaluating its response to a number of potentially interfering EDCs. Potential interference of real environmental sample matrix was assessed by spiked samples in several tertiary wastewater effluents. The sensor can be regenerated with a 0.5% SDS solution (pH 1.9) over tens of times without significant deterioration of the sensor performance. This portable sensor system can be potentially applied for on-site real-time inexpensive and easy-to-use monitoring of 17β-estradiol in environmental samples such as effluents or water bodies.     

利用响应面法优化枸杞醋的工艺研究

本实验通过响应面法研究了枸杞醋酒精发酵阶段生产工艺,根据单因素试验结果,选择了酵母接种量、酒精发酵温度和酒精发酵时间3个因素,以酒醅酒精度为考查指标对枸杞醋的酒精发酵阶段生产工艺进行响应面优化分析。结果表明:最佳生产工艺条件为酵母接种量11.5%、酒精发酵温度30℃和酒精发酵时间84 h,在此条件下进行的试验,酒醅酒精度达11.6%vol,实际结果和理论的预测结果高度吻合。     

Effect of Cd on the growth,dry matter accumulation and grain yield of different rice cultivars

Pot soil experiments showed that there were great variations among six rice cultivars in their tolerance to soil Cd stress, with respect to tillering, plant height, leaf area, dry matter accumulation and grain yield. Some cultivars were highly tolerant of Cd and showed little toxicity under high levels of soil Cd stress (100 mg kg^?1), while others were much more sensitive. Roots were not necessarily more sensitive than above‐ground parts, but the diversities among rice cultivars with regard to the relative changes in dry matter accumulation under soil Cd stress were greater in roots than those observed in straw and grain. The toxicity effects of Cd on rice growth and development lessened as plants grew and matured, indicating that rice plants show adaptation and growth compensation in response to soil Cd stress during prolonged exposure. The relative change in the number of grains per panicle showed a strong positive correlation with relative change in grain yield and, of the four grain yield components measured (panicles per pot; grains per panicle; filled grain percentage; weight per grain), it appeared to be the one most influenced by Cd stress. Thus the reduction of grains per panicle is the main cause of grain yield loss under soil Cd stress. Copyright © 2007 Society of Chemical Industry     

基于响应面法优化高产乙酸乙酯清香型白酒大米查酒醅发酵工艺

以清香型白酒大米查酒醅发酵工艺为基础，采用单因素试验探究发酵温度、水添加量、大曲添加量、发酵时间等影响因素对清香型白酒发酵过程酒醅中乙酸乙酯形成的影响，并在单因素试验基础上，以乙酸乙酯产量为评价指标，通过响应面试验优化清香型白酒发酵工艺条件。结果表明，发酵温度、水添加量、大曲添加量、发酵时间对酒醅中乙酸乙酯的形成具有一定影响，最佳发酵工艺为：大曲添加量12.2%，发酵温度28℃，水添加量118%、发酵时间21 d。在此优化条件下，酒醅中乙酸乙酯含量最高，为（0.91±0.02）g/kg。     

一种浓香型白酒丢糟的洗糟方法研究

利用酿酒蒸馏冷却水对浓香型白酒丢糟进行洗糟处理,通过单因素及正交试验研究丢糟:冷却水、冷却水温度、洗糟时间对洗糟效果的影响。试验结果表明,影响丢糟洗糟效果的因素依次为洗糟时间＞丢糟:冷却水＞冷却水温度,洗糟最佳条件为丢糟∶冷却水1∶2（g∶g）、冷却水温度70 ℃、洗糟时间40 min,在此条件下,得到的洗糟水微量成分丰富,包括酯类9种、酸类6种、醇类4种和醛类3种,其中,总酸达到75.3 mg/100 mL、总酯达到19.6 mg/100 mL。     

Effects of explosion puffing on the nutritional composition and digestibility of grains

The objective of this study was to investigate the effects of explosion puffing on the nutritional composition, physical properties, and digestibility of grains including millet, barley, black rice, rice, glutinous rice, and wheat. Explosion puffing of grains resulted in the nutritional composition with higher total sugar content and lower moisture, starch and fat contents. Although the protein content scarcely changed comparing with the untreated grains, the solubility declined significantly. Moreover, explosion puffing could significantly improve the physical properties including the water absorption index, water solubility index and gelatinization degree. The in vitro digestion experiment was employed to investigate the influences of explosion puffing on the starch hydrolysis rate and free amino acid content, and it was indicated that the digestibility of the starch and protein in grains was highly improved. The results demonstrated that explosion puffing is a suitable technique to improve the physical properties and digestibility of grains, which provided the theoretic foundation for the use of explosion puffing technology in coarse cereal processing.     

Survival of micro-organisms in extra virgin olive oil during storage

When newly produced from the grinding of the olive fruits, olive oil contains solid particles and micro-drops of vegetation water which settle during the preservation of the product. The present research has demonstrated that, together with the suspended material in the extra-virgin olive oil, there are numerous micro-organisms, primarily yeasts. Fungi belonging to the genus Aspergillus, were occasionally observed, while bacteria were not found. When olive oil was artificially inoculated with Candida wickerhamii isolated from the same habitat, it was found that the yeasts were able to grow in the micro-drops of vegetation water or distilled water suspended in the olive oil. Furthermore, it was shown that the partial elimination of the sediments in the oil, carried out with cotton filtration by the bottling companies, allows an appreciable reduction of the number of micro-organisms present in the extra-virgin olive oil.     

糖脂类生物表面活性剂的研究进展

综述了糖脂类生物表面活性剂的特性、生产制备方法及其研究状况,并展望了今后糖脂类生物表面活性剂的发展方向.     

THE RELATIONSHIP BETWEEN MALT ‘FRIABILITY’ AND WORT VISCOSITY

There is accumulating evidence relating brewhouse performance of malt to either the β-glucan content of the malt or to aspects of wort viscosity. Malts are occasionally found with adequate standard analyses yet produce worts with higher than average viscosities. The ‘Friabilimeter’ has been used to investigate the properties of such malts. It has been demonstrated that, in many cases, wort viscosity is strongly influenced by small proportions (<5%) of water sensitive grains which fail to germinate properly, as well as by the overall degree of modification. Such grains are more troublesome in this respect than ‘dead’ grains which fail to germinate at all. The ‘Friabilimeter’ allows a quick and accurate determination of whole vitreous grains in a malt sample and is deemed to be a more convenient and reliable process control tool than systems reliant on sectioning and staining of malt.     

MICROBES AND GRAIN GERMINATION

The germination of grains that had been steeped in solutions/suspensions of antibiotics was improved relative to water-steeped controls. The effect of the antibiotics was most striking for dormant grain that had been steeped for 90 min rather than 60 min. By incubating decorticated grains under different amounts of water it was shown that restriction of air to decorticated dormant grains reduced germination much more than was the case with decorticated, mature grains. Incubating the dishes of grain in oxygen, rather than air, overcame the inhibitory effect of excess water, confirming that it was the restriction of the oxygen supply by the water that checked germination. It was shown that sprays of dilute sulphuric acid favoured grain germination by acting on the outer layers of the grain. When acid-sprayed and untreated samples were decorticated and incubated their germination rates under different test conditions were essentially identical. In contrast gibberellic acid was shown to exert its germination-stimulating effects and sodium hydroxide its inhibitory effects on the internal tissues. By comparing the respiration rates of ground samples of grain (entire and decorticated; untreated and surface-sterilised) it was shown that microbes in the surface layers have substantial oxygen uptake rates. It seems that the competition of these microbes with the grain tissues for oxygen is a major cause of dormancy.     

浓香型白酒酿造用水数学模型研究(一)-模型的建立

针对不同的润粮水用量对上甑粮糟水分变化的影响进行了研究。对蒸粮后粮糟的水分变化以及量水用量与粮糟入窖水分之问的关系进行了研究,建立了它们之间的函数关系。