四川泡菜中乳酸菌的抗菌性研究

乳酸菌在发酵食品中可以降低食品的pH值并产生天然抑菌代谢物,发掘天然抗菌物质已成为当下的研究热点。试验通过对52株从四川泡菜中分离得到的乳酸菌进行抑菌活性筛选,得到10株具有良好抑菌活性的乳酸菌菌株;采用牛津杯法对这10株乳酸菌的抗菌能力与代谢产物酸度之间的关系进行了研究,并比较了其代谢产物分别对细菌和产璞酵母的抑菌能力大小;对乳酸菌的抗菌机理进行了初步探讨。结果显示:对于同一种指示菌,乳酸菌的代谢产物总酸度越高,其抑菌能力越强;将代谢产物总酸中和至pH 7.0后,仅1株乳酸菌L7仍具有抗菌特性,其抗菌能力明显下降;同种乳酸菌对细菌的抗菌作用较强,对酵母菌几乎无抑制作用。经鉴定L7为植物乳杆菌,其代谢物对细菌和产璞酵母均有良好的抑制作用,在泡菜发酵中起重要作用。     

乳酸菌的抑菌活性及在肉品保鲜中的应用

乳酸菌以其天然、强抗菌性及安全可靠等优势,逐步成为取代传统食品保鲜技术的关键技术之一.综述了乳酸菌的抑菌活性及其在肉品保鲜中的应用与发展趋势,为研究开发新型食品保鲜技术提供依据.     

抗真菌性乳酸菌生物保护剂的研究进展

霉菌和酵母不仅引起果蔬、谷类、乳制品和肉制品等食品及农产品腐败变质,造成巨大的经济损失,而且霉菌还产生有害于人体健康的黄曲霉毒素、伏马菌素、单端孢霉烯、赭曲霉素A和棒曲霉素等真菌毒素,给食用者带来潜在的食品安全隐患。随着消费者对鲜活和微加工食品的需求不断增加,化学防腐剂在食品中应用受到限制,食品生物保护剂研究及应用已成为热点。乳酸菌通过生态位竞争、形成酸性环境和产生各种代谢产物对致病菌和腐败微生物具有较强的拮抗作用,作为一新型生物保护剂已广泛应用于各种食品中。本文对食品中抗真菌性乳酸菌的筛选和应用、乳酸菌产生的抗真菌代谢产物以及发展趋势进行综述,为进一步探究乳酸菌抗菌机理,研发高效食品生物保护剂提供借鉴与参考。     

乳酸菌发酵液在食品贮藏保鲜中的应用研究进展

乳酸菌发酵液是乳酸菌代谢过程中产生的一类物质的统称,包含多种抑菌物质,可以抑制或杀死食物表面的致病菌,达到减菌目的,保持食品品质,延长贮存期限。乳酸菌发酵液作为化学杀菌保鲜剂的替代品在食品工业中具有广阔的应用前景。文章主要综述了乳酸菌发酵液在食品保鲜中的应用现状,以期为乳酸菌发酵液在食品贮藏保鲜应用方面提供参考。     

乳酸菌发酵在谷物产品中的应用及研究进展

谷物食品是人类能量摄入的主要来源之一，随着人们生活水平的提高，谷物食品的营养价值和食用品质受到了广泛关注。发酵是改善食品性质、功能及营养缺陷的重要方法，也是谷物加工的重要手段。乳酸菌能够利用碳水化合物进行生长代谢，在食品工业中被广泛应用于各种发酵制品，其发酵产生的代谢产物有许多重要的生理功能，包括调节肠道菌群平衡、提高免疫力、抗菌和抗肿瘤等。因此，乳酸菌发酵在谷物食品中的研究与应用，对提升食品品质具有重要意义。本文综述了乳酸菌发酵对谷物营养成分、生物功能和结构、理化性质的影响，总结了乳酸菌发酵谷物产品的优势以及乳酸菌发酵在多种谷物产品中的应用，分析了乳酸菌发酵谷物食品目前研究的不足及可能的发展方向, 拟为乳酸菌发酵在谷物中的研究与开发提供参考。     

低温乳酸菌的研究与应用现状

生长于低温环境中的乳酸菌,在0℃可以生长,但其优势生长温度会低于乳酸菌的正常生长温度,多数在20-30℃之间。低温乳酸菌主要利用乳酸菌的保鲜、抑菌和益生功能。低温乳酸菌具备诸多益生特性,被应用于发酵乳制品、肉制品、泡菜、饲料等,其代谢产物细菌素也被用于食物的储藏。论文综述了低温乳酸菌的生物学特性、筛选培养及在食品生产中的应用。为今后利用分子生态与传统培养等技术手段开发低温乳酸菌及利用低温乳酸菌开发生物保护剂或接种剂奠定基础。     

海洋源乳酸菌细菌素及其在海产品中的应用研究进展

海鲜在加工和储存过程中因酶、微生物和化学反应等因素极易发生腐烂变质。海洋源乳酸菌细菌素是由海洋乳酸菌核糖体合成的一种天然抗菌肽,能有效抑制多种食源性病原菌,将其用于海产品保鲜中可以减少化学防腐剂的添加以及物理处理的强度,有效延长食品的保质期。该文综述海洋源乳酸菌细菌素来源、海产品中影响乳酸菌细菌素抗菌效果的因素及其在海产品中的应用研究进展,为海产品保鲜中乳酸菌细菌素的选择和应用提供参考。     

植物多酚的抗氧化和抗菌机理及其在食品中的应用

植物多酚是自然界中一类复杂的植物次生代谢产物,因其独特的化学结构而拥有多种生物活性。本文概述植物多酚的分类,阐明多酚抗氧化及抗菌机理;总结植物多酚在食品保鲜和功能性食品开发领域的研究及应用进展,并展望植物多酚的发展前景。     

产细菌素乳酸菌在食品中的应用

食品在加工贮藏过程中容易被有害微生物侵染,从而导致其腐败变质。现常用的物理化学防腐保鲜方法虽然可以延长产品的货架期但却存在一定的安全隐患,而且目前消费者更倾向于选择绿色、天然的产品,因此生物抑菌剂的开发显得尤为重要。乳酸菌是公认的食品安全级微生物,是一种天然的防腐剂,安全、无毒、开发性能稳定,被广泛应用于食品中。乳酸菌细菌素是由乳酸菌在生长代谢过程中通过核糖体合成的一类具有抗菌活性的多肽或蛋白质,对一些有害微生物的生长繁殖有明显抑制作用。本文主要介绍了乳酸菌细菌素的分类、抑菌机制及乳酸菌作为天然抑菌剂在乳及乳制品、肉及肉制品、水产品、果蔬类产品及蛋制品中的应用,以期为产抑菌素乳酸菌的综合利用与进一步的研究提供一定的理论依据。     

乳酸菌在食品防腐中的应用

近年来,随着人们健康意识的逐渐增强,对于食品的营养和安全性要求更高,食品在贮存期间的保藏方法也逐渐受到关注,天然防腐剂和生物防腐受到了消费者的青睐。应用乳酸菌或其代谢产物除具备一些益生功能外,也可以实现延长食品货架期的目的,并在一些食品加工领域中得到了一些应用。本文就乳酸菌及其代谢产物在食品防腐中的应用进行了综述。     

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.     

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     

Chinese CTP Market

According to Printing and Printing Equipment Industries Association of China（PEIAC）＇s statistics to the plate manufucturer in China, in 2013, the actual offset plate production has reached 346 million square meters in China. Among them, the CTP production volume was 245 million square meters, up by 11% than that of last year; the total sales of the CTP plate was 239 million square meters, up by 13%.     

Preparatory Work of Print China 2015 is Going Smoothly

正Held at Guangdong Modern International Exhibition Center,Print China 2015 will cover 7exhibition halls,besides the original Hall No.3,4,5,6,7,the newly built F zone of Hall 3 will be used too.The total area will be140,000 square meters.Hall 3:Offset and large printing equipment,package printing equipment,post press