多菌种固态发酵去除菜籽粕中的植酸

以普通菜籽粕为原料,选用枯草芽孢杆菌、蜡样芽孢杆菌、植物乳酸菌及酪酸梭状芽孢杆菌多个菌种,通过单菌与混菌发酵,研究发酵对菜籽粕中植酸含量的影响.结果表明,单菌发酵中枯草芽孢杆菌对植酸降解效果优于其他菌种,其降解率可达62.4%;混菌发酵效果优于单菌发酵,当混菌接种量分别为枯草芽孢杆菌6%,蜡样芽孢杆菌4%,植物乳酸菌6%,水料比为1.3:1,pH 6.9,30℃发酵48 h时,菜籽粕植酸含量从2.26%(干基)降至0.221%(干基),降解率达90.15%,粗蛋白含量提高5.19%(干基).     

含水量对不同饲料原料发酵参数的影响

研究含水量对不同饲料原料发酵品质的影响,采用分组对照试验设计,以乳酸菌、酵母菌、枯草芽孢杆菌分别固态发酵玉米、豆粕和棉籽粕,设30%、40%、50%、60%4个含水量,以感官评价、p H和发酵后益生存留量为发酵品质评定指标。结果表明:随发酵时间延长,p H表现二次曲线的规律(P0.01);含水量显著影响玉米、豆粕和棉籽粕的发酵(P0.05),不影响原料初始p H(P0.05);p H达到稳定时,50%含水量的玉米、豆粕和棉籽粕的乳酸菌、枯草芽孢杆菌数量高于其他处理(P0.05)。本试验条件下,乳酸菌、酵母菌、枯草芽孢杆菌分别发酵玉米,最佳含水量为50%;乳酸菌、枯草芽孢杆菌分别发酵豆粕和棉籽粕,最佳含水量为60%;酵母菌发酵豆粕和棉籽粕,最佳含水量为50%。     

多菌种固态发酵菜籽粕的研究

以普通菜籽粕为原料,选择植物乳酸菌、枯草芽孢杆菌、蜡样芽孢杆菌、酪酸梭状芽孢杆菌进行单菌和混菌固态发酵,研究其对菜籽粕硫甙和粗蛋白含量的影响.结果表明,植物乳酸菌对硫甙降解效果显著高于其他菌种,发酵24 h硫苷降解率可达53.11%;混菌发酵效果优于单菌发酵,当接种量比例为植物乳酸菌:蜡样芽孢杆菌:酪酸梭状芽孢杆菌=6%:6%:2%,水料比为1.5:1,pH值6.0,34℃发酵48 h,菜籽粕硫苷含量从107.758 μmol/g(干基)降至15.959 μmol/g(干基),降解率达85.19%,粗蛋白含量提高4.37个百分点(干基).     

多菌种复合固态发酵对菜籽粕硫甙去除效果的研究

以菜籽粕为原料,选择植物乳酸菌、枯草芽孢杆菌、米曲霉进行单菌和混菌的固态发酵,研究其对菜籽粕硫甙和粗蛋白含量的影响。结果表明,植物乳酸菌对硫甙的降解效果显著高于其他菌种,30℃恒温发酵3d降解率达56.42%;多菌种复合发酵效果优于单菌发酵,当植物乳酸菌:枯草芽孢杆菌:米曲霉的接种比例为9%:6%:6%,pH6.5,水料比为1.2:1,33℃发酵96h,菜籽粕硫甙含量从33.33 μmol/g(干基)下降到2.79μmol/g(干基),降解率可达91.36%(干基),粗蛋白含量提高6.06%(干基),硫甙含量大幅度下降,粗蛋白含量也有所提高。     

多菌种两步法联合发酵饲料的研究

试验研究了利用米曲霉、根霉、啤酒酵母、枯草芽孢杆菌、植物乳杆菌两步法联合发酵饲料的最佳工艺条件。试验结果显示,发酵饲料的最佳接种量为霉菌(黑根霉∶米曲米为1∶1)1%、枯草芽孢杆菌1%、啤酒酵母6%、植物乳杆菌1%;最佳料水比为1∶0.7;最佳工艺为在发酵初始将所有菌种接种到灭菌饲料中,在30℃下保温保湿发酵24h,然后升温至37℃继续通风发酵24h,封袋,进入厌氧发酵阶段,25℃发酵6d。最终发酵饲料粗蛋白质质量分数为32%,比发酵前增加了59%,α-淀粉酶活力103 U/g,蛋白酶活力123 U/g,乳酸菌为4.7×1011 CFU/g,枯草芽孢杆菌为1.3×1010 CFU/g,酵母菌为1.8×104 CFU/g,为富蛋白质、富益生菌以及高酶活性的芳香适口的饲料。     

多菌株混合发酵豆粕的研究

利用枯草芽孢杆菌、凝结芽孢杆菌、乳酸杆菌对豆粕进行生料混菌发酵,制备生物活性饲料.通过单因素和响应面分析试验,以三氯乙酸可溶性氮(TCA-NSI)为优化指标对其发酵工艺条件进行研究,得出最佳发酵条件为:枯草芽孢杆菌与乳酸菌之比为2.2∶1、发酵温度30℃、外加水量46.5%、总接种量15 ml(在豆粕72 g、麸皮8 ...     

固态发酵菜籽粕生产多肽及降解硫苷菌种的筛选

以两种细菌(Bacillus subtilis W1-3、Bacillus subtilis 10160)和三种真菌(毕赤酵母、酿酒酵母和黑曲霉)为出发菌种,菜籽粕为原料,硫代葡萄糖苷(硫苷)降解率和菜籽多肽得率为发酵菜籽粕品质的评价指标,进行单菌、混菌固态发酵实验。结果表明:最优的单菌发酵菌种为枯草芽孢杆菌W1-3;比较枯草芽孢杆菌W1-3的单菌及与其他菌种的双菌和三菌发酵方式,单菌发酵优于混菌发酵。由枯草芽孢杆菌W1-3发酵所得的菜籽粕,其中多肽、粗蛋白、氨基酸含量有益物质含量分别增加453.47%、10.39%、17.76%,硫苷和植酸两种抗营养物质含量分别降低62.14%和31.58%。     

含水量对不同原料发酵参数的影响

试验旨在研究含水量对不同饲料原料发酵品质的影响,采用分组对照实验设计,以乳酸菌、酵母菌、枯草芽孢杆菌分别固态发酵玉米、豆粕和棉籽粕,设30%、40%、50%、60%四个含水量,以感官评价、pH和发酵后益生存留量为发酵品质评定指标。结果表明：随发酵时间延长,pH表现二次曲线的规律（P<0.01）;含水量显著影响玉米、豆粕和棉籽粕的发酵（P<0.05）,不影响原料初始pH（P>0.05）;pH达到稳定时,50%含水量的玉米、豆粕和棉籽粕的乳酸菌、枯草芽孢杆菌数量高于其它处理（P<0.05）。本试验条件下,乳酸菌、酵母菌、枯草芽孢杆菌分别发酵玉米,最佳含水量为50%;乳酸菌、枯草芽孢杆菌分别发酵豆粕和棉籽粕,最佳含水量为60%;酵母菌发酵豆粕和棉籽粕,最佳含水量为50%。     

母仔猪功能性复合益生菌发酵饲料的工艺优化和应用研究

微生物固态发酵存在不易散热、厌氧控制难、以及产品稳定性差等难题,而且不同益生菌株之间的协同作用机制尚不清楚,研究旨在找到不同益生菌株之间的最佳配伍及其发酵工艺参数,并通过动物试验,开发一款母仔猪功能性生物发酵饲料。研究利用单因素试验设计,优化本实验室前期筛选得到的3株优良益生菌——芽孢枯草杆菌(BS-PCA)、植物乳杆菌KA、植物乳杆菌KC的发酵参数(接种量、发酵水分、发酵温度、发酵时间),并将固态发酵生物饲料应用于哺乳母猪、断奶仔猪饲料中,测定其对生长性能的影响。试验结果表明,饲料原料最佳发酵工艺为5.0%接种量、40%发酵水分、30～35℃发酵温度、发酵3 d。饲料原料经3 d发酵后,pH值由5.51下降到4.21,饲料粗蛋白质含量由25.12%上升到26.11%,酸溶蛋白含量由4.81%上升到5.89%。动物试验结果表明,与对照组相比,发酵饲料组可显著提高仔猪断奶窝重和断奶增重(P<0.05),同时显著提高母猪日均采食量(P<0.05)。与对照组相比,发酵饲料组显著提高仔猪日增重,降低饲料料重比(P<0.05),同时发酵饲料还能提高仔猪成活率,显著降低仔猪腹泻率...     

生物发酵法改善菜粕品质的研究

通过生物发酵的措施来改善菜粕的营养价值。采用枯草芽孢杆菌、地衣芽孢杆菌、植物乳杆菌、酿酒酵母、黑曲霉、芬氏纤维微菌以及从土壤中筛选的三株菌(命名为T-1、T-2、T-3)分别对菜粕进行单菌固态发酵,以降低硫苷、单宁、粗纤维和提高酸溶蛋白、蛋白质溶解度为目标筛选出高效菌株,将这些高效菌株以不同比例进行混合,获得最优组合并优化其发酵条件,将发酵菜粕替代基础饲粮中25%、50%、75%、100%的未发酵菜粕,通过肉鸡饲养试验验证发酵菜粕的使用效果。结果表明:1)单菌发酵以地衣芽孢杆菌、T-1、芬氏纤维微菌的效果最优,其中地衣芽孢杆菌能显著降低硫苷、单宁的含量(P0.05),T-1能显著提高酸溶蛋白和蛋白质溶解度(P0.05),芬氏纤维微菌能显著降低粗纤维的含量(P0.05);2)混菌发酵以地衣芽孢杆菌、芬氏纤维微菌、T-1按1:2:2的比例混合时效果最优,在混合菌液总有效菌数为10~9 CFU/mL、接种量为10%、料水比为1:0.6、发酵温度为37℃的条件下,发酵48 h时,硫苷降解率达89.4%(P0.05),单宁降解率为28.6%(P0.05),粗纤维含量由10.0%降至8.6%(P0.05),酸溶蛋白提高了254.0%(P0.05),蛋白质溶解度提高了31.6%(P0.05);3)使用发酵菜粕替代未发酵菜粕后,显著提高了肉鸡1~21日龄的平均日增重(P0.05),显著降低了肉鸡1~21日龄的料重比(P0.05)。通过生物发酵能有效降低菜粕中的抗营养因子,提高其营养价值,发酵菜粕能改善肉鸡生长性能。     

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.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

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