氨基甲酸乙酯水解酶在枯草芽孢杆菌中的表达及发酵优化

将来源于赖氨酸芽孢杆菌SC02的氨基甲酸乙酯水解酶(UH)基因在枯草芽孢杆菌Bacillus subtilis WB600中进行克隆和表达,在枯草芽孢杆菌中实现了UH活性表达,在摇瓶水平通过单因素考察和响应面分析实验对氨基甲酸乙酯水解酶发酵进行优化. 结表明,酶活最高可达到14.20 U/mL,产酶最佳培养基成分为：淀粉10 g/L、磷酸氢二钾9 g/L、麦芽浸膏25 g/L、硫酸镁1 g/L、胰蛋白胨55 g/L,最适发酵温度为37℃,最佳接种量4%. 在3 L发酵罐中采用最优发酵条件,酶活在16 h达到18.03 U/mL.     

醋糟酶解液的制备及其发酵生产枯草芽孢杆菌TS-02

采用水热处理技术对醋糟进行预处理,优化了醋糟的纤维素酶酶解条件,制得葡萄糖浓度27.00 g/L的醋糟酶解液. 以醋糟酶解液为基础培养基替代培养基中的葡萄糖,发酵生产枯草芽孢杆菌TS-02活菌制剂. 结果表明,在醋糟酶解液培养基中摇瓶发酵44 h时活菌数活菌数最高达4.64×1010个/mL, 7 L发酵罐中发酵周期为22 h,活菌数达6.16×1010个/mL,芽孢率达80%以上.     

解淀粉芽孢杆菌(Bacillus amyloliquefaciens)FS6摇瓶发酵条件优化

[目的]对解淀粉芽孢杆菌(Bacillus amyloliquefaciens)FS6的摇瓶发酵工艺进行优化。[方法]通过对发酵培养基成分和发酵条件的单因素试验和正交试验,测定生防菌株FS6对人参立枯丝核菌的抑菌效果和菌体生长量,来确定其最适发酵培养基和发酵条件。[结果]最适摇瓶发酵培养基配方为葡萄糖30 g,酵母浸粉40 g,Mg SO_4·7H_2O_2 g,甘油10 m L,K_2HPO_42 g,H_2O 1000 m L;最优培养条件为接种量6%,摇瓶装液量50 m L/250m L,摇床转速160 r/min,初始p H值6.0,培养温度28℃,培养时间12 h。[结论]解淀粉芽孢杆菌FS6在最适摇瓶发酵培养基及发酵条件下,对人参立枯病菌的抑菌活性最好,为该菌株的工业化生产奠定了基础。     

解淀粉芽孢杆菌BSK532的发酵条件优化及抑菌活性研究

通过单因素实验和响应面实验对解淀粉芽孢杆菌(Bacillus amyloliquefaciens) BSK532的发酵条件进行了优化。确定最佳发酵条件为：碳源淀粉浓度41.36 g·L^-1、氮源蛋白胨浓度26.13 g·L^-1、pH值7.24、装液量75 mL/500 mL,在此条件下,芽孢数达到195.33×10⁸ CFU·mL^-1,较优化前提高了94.36%;优化后发酵液的粒径分布范围为0～10μm,D₉₀为1.565μm,较优化前(粒径分布范围为0～200μm,D₉₀为95.44μm)大幅减小,减小发酵液粒径可以防止大疆T20植保无人机喷头堵塞;采用平板对峙法测定了优化前、后解淀粉芽孢杆菌BSK532发酵液对6种常见农作物病原菌的抑菌带宽度,优化后的抑菌带宽度较优化前增加了50%～60%,表明提高芽孢数可以增强抑菌作用。为解淀粉芽孢杆菌制剂的开发应用提供了一定的理论基础。     

枯草芽孢杆菌Dg5041液体发酵生产γ-聚谷氨酸

以枯草芽孢杆菌Dg5041为生产菌,对其摇瓶发酵生产γ–聚谷氨酸(γ-PGA)的工艺进行研究,通过单因素实验和正交实验获得了该菌的优化培养条件。优化的培养基组成为:葡萄糖35 g/L,酵母膏10 g/L,谷氨酸钠40 g/L,MgSO41.0 g/L,K2HPO4 2.0 g/L,MnSO40.5 g/L,pH 7.0,250 mL锥形瓶装液量50 mL。菌种在37℃,120 r/min培养24 h加入5%NaCl后继续培养24 h,γ-PGA产量达到18.54 g/L。研究结果表明,枯草芽孢杆菌Dg5041是一株很有潜力的γ-PGA高产菌。     

多杀菌素发酵工艺的优化及其毒性初步研究

对刺糖多孢菌S-6032发酵培养基及发酵工艺进行了优化,得到优化摇瓶发酵培养基为葡萄糖50 g/L,麦芽糖10 g/L,棉籽粉20 g/L,硫酸铵1 g/L,硫酸锌0.2 g/L,玉米浆15 g/L,牛肉膏2 g/L,碳酸钙5 g/L;确定摇瓶培养工艺为最佳接种量10%,最佳装液量为30 mL/250mL摇瓶,最佳初始pH值为7.5.在优化培养条件下进行发酵培养,多杀菌素最终质量浓度达117.83 mg/L,较优化前发酵培养条件下所得质量浓度(89.57 mg/L)提高了31.6%.毒性实验表明发酵液对斜纹夜蛾幼虫毒杀效果显著,100 mg/L多杀菌素的发酵液作用于斜纹夜蛾48 h的致死率为90%.     

山药淀粉为基质制备低葡萄当量值麦芽糊精

研究了以山药淀粉为原料酶法制备低葡萄糖当量(DE值)麦芽糊精的工艺条件.在考察酶用量、酶解温度和酶解时间对麦芽糊精DE值影响的基础上,通过响应面分析优化r其制备工艺.实验结果表明,酶法制备低DE值麦芽糊精的最佳工艺条件为:保持淀粉浆液质萤分数为15%情况下,α-淀粉酶用量8～16 U/g,酶解温度85～105℃,酶解时间5-15 min.在此条件下,所制得的麦芽糊精DE值为1.63～4.41.     

新型抗真菌抗生素发酵工艺及动力学研究

从浙江省东海土壤中筛选到1株具有抑制白色念珠菌ATCC 64548生长的解淀粉芽孢杆菌091,发现其能产生一种相对分子质量为410的大环内酯类抗真菌物质。在250 mL摇瓶中进行了抗生素发酵的单因素优化实验,实验结果:28℃,pH值6.5,摇床转速200 r/min,接种量(体积分数)8%,装液量40 mL,发酵时间36 h。优化后发酵液抗真菌效价比初始培养条件下提高了2.49倍,达7 026.79 U/mL。进一步采用Logistic,Luedeking-Piret和Lu-edeking-Piret-like方程建立了抗生素产生的动力学模型,并根据5 L发酵罐中的实验数据拟合得到了模型参数。结果表明:该数学模型能反映解淀粉芽胞杆菌091的细胞生长、底物消耗和抗生素合成的动力学机制,可为该抗真菌抗生素的中试生产提供理论指导。     

地衣芽孢杆菌P-104发酵生产γ-聚谷氨酸条件优化

对地衣芽孢杆菌P-104发酵合成γ-PGA的条件(接种时间、接种量和培养基组成等)进行了优化,并在发酵罐中进行了批式发酵实验.结果表明,该菌可利用合成培养基生产较高浓度超高分子量(大于2500 kDa)的γ-PGA,最佳培养基组分为(g/L):葡萄糖80,谷氨酸钠70,柠檬酸钠10,(NH4)2SO4 10,MnSO4 0.15,MgSO4 0.8,K2HPO4 0.6,NaNO34.接种时间与量分别为8h和3％((φ))、初始pH 7.5条件下,37℃下180 r/min摇瓶培养24 h,发酵液中γ-PGA浓度可达44.7 g/L,比生产速率为1.49g/(L·h),是已报道的同类比生产速率的2倍.采用优化培养基在6.6 L发酵罐中批式发酵培养33 h,γ-PGA浓度为32 g/L,比生产速率为0.97 g/(L·h).     

海洋微生物溶菌酶的发酵优化与中试生产

以海洋细菌S-12-86为试验菌株,采用摇瓶发酵优化的方式,研究培养基组分(碳源、氮源、碳源与氮源的比例、金属离子)与发酵条件(培养温度、接种体积分数、装液体积分数、起始pH值、产酶周期)对海洋微生物溶菌酶产量的影响,并进行中试放大试验。结果表明:该菌产酶最佳培养基组分为:葡萄糖10 g/L,蛋白胨5 g/L,MgSO45 g/L,CaCl22 g/L;最适发酵培养温度为30℃,接种体积分数为4.0%,装液体积分数为10.0%,起始pH值为8.0,发酵周期24 h。海洋细菌S-12-86发酵优化后的产酶量(25636.8 U/mL)较优化前的产酶量(14454.4 U/mL)提高了75.4%。海洋微生物溶菌酶中试发酵的产酶量达26697.87 U/mL。说明摇瓶发酵优化条件可以应用于海洋微生物溶菌酶中试生产上。     

Application of Design of Experiments and Multilayer Perceptron Neural Network in Optimization of the Spray-Drying Process

The aim of this study was to investigate the effect of changing spray-drying parameters on the production of a naratriptan/maltodextrin/lactose composite, as well as to evaluate the application of design of experiments and multilayer perceptron (MLP) neural network in studying the spray-drying process. The system was spray dried as an aqueous solution using a Büchi 290-Mini Spray Dryer (Büchi Laboratoriums-Technik AG, Switzerland). A 2^4?1 factorial design study was undertaken to select the spray-drying processing variables that significantly affect the production yield, outlet air temperature, and residual moisture content. The process parameters studied were inlet air temperature, pump speed, aspirator setting (drying air flow rate), and feed concentration. After performing this screening study, three process parameters, pump speed, inlet air temperature, and feed concentration, were selected for further analysis, applying a central composite design and artificial neural network. Overall, the parameter that had the greatest influence on each investigated response was pump speed. It significantly influenced yield, moisture content, and particle size. Interaction between inlet air temperature and feed concentration was the only statistically significant interaction that influenced the moisture content. Particle size was mostly influenced by feed concentration as well as by a pump speed. A multilayer perceptron was the type of artificial neural network applied. The selected MLP structure had three layers: the first layer had three input units, the second layer had three hidden units, and the third layer had four output units. The selected MLP was trained through 10,000 epochs. Design of experiments using response surface methodology allows insight into interactions between variables, and an artificial neural network provides better prediction potential, enabling simultaneously determination of several outputs. Design of experiments and artificial neural network proved to be useful tool for optimization of the spray-drying process, where a design space for achieving the best process yields and optimum particle characteristics was established. There is a possibility that this conclusion can be drawn for other maltodextrin/lactose systems with other drug substances or for other similar spray-dried systems (the feedstock type is a carbohydrate-based aqueous solution). In future work, this will be tested with other materials.     

A novel insight to screen the optimal spray-drying protectants and parameters for manufacturing lactic acid bacteria preparations

Abstract

This study constructed a β-galactosidase (β-gal) liposome model instead of bacterial cells to optimize spray-drying protectants and parameters. The screened protectant combination consisted of 35?g/L monosodium glutamate, 50?g/L sucrose, and 35?g/L maltodextrin. The optimal parameters for spray drying were 130?°C inlet air temperature, 7.5?mL/min feed flow rate, and 150?mL optimal protectant combination. The viability of the five lactic acid bacteria strains spray-dried with the optimized protectant and parameters was over 50%. Lactobacillus helveticus strain LH-9’s mechanism of resistance to spray-dry treatment was investigated in the presence of the optimal protectant combination.     

Influence of Spray Drying Conditions on Physicochemical Properties of Chicken Meat Powder

The influence of spray-drying conditions on the physicochemical properties of chicken meat hydrolysate powder was studied in this work. Enzymatic reaction, using Alcalase® (Novozymes, Bagsvaerd, Denmark), was carried out at 52.5°C, 4.2 g enzyme/100 g protein, and pH of 8.0 to obtain protein hydrolysate. The spray drying was carried out on a laboratory spray dryer and maltodextrin 10DE was used as carrier agent. A central composite rotatable design was used to evaluate the effect of the independent variables inlet air temperature, feed flow, and maltodextrin concentration on the responses powder moisture content, bulk density, mean particle diameter, and hygroscopicity. All variables had a significant effect on the properties and morphology of protein hydrolysate powder.     

Physicochemical and nutraceutical properties of barley grass powder microencapsulated by spray drying

ABSTRACT

Barley grass (Triticum aestivum L.) is popular, commonly known as a nutritional supplement in China. To obtain the highest chlorophyll and flavonoid content as well as other physicochemical characteristics, spray drying from barley grass juice was carried out for two different maltodextrin concentrations (10 and 20%, dried basis) and four different inlet air temperatures (140, 150, 160, and 170°C). After drying, color, water activity, odor, taste, density, particle size, glass transition temperature, and chlorophyll and flavonoid contents of the dried product were measured. Highest contents of flavonoid (5.66?mg/kg) and chlorophyll (7.29?mg/kg) were obtained under 150°C inlet air temperature, 10% maltodextrin concentration, at a feed flow rate of 1.8?L/h for the drying. Corresponding particle size was 19.58–13.33?µm. The glass transition temperature (T_g) increased with the increasing of maltodextrin concentration; and two max T_g of powder obtained from 10 and 20% maltodextrin concentration were 74.4 and 77.4°C, respectively. Retention of taste and flavor were highest with 20% maltodextrin. High inlet air temperature was contributed to the large discrepancy of odor and taste substances. The best color (lightness L*?=?64.44 and greenness b*?=??11.53) was obtained at 150°C inlet air temperature and 10% maltodextrin concentration. Both maltodextrin concentrations resulted in poor flowability of the dried product (C_I?≤?32.51).     

铁基脱硫剂超重力法脱除硫化氢

用N₂和H₂S的混合气模拟含硫天然气, 以铁基脱硫剂为脱硫液, 采用超重力旋转填充床(RPB)进行脱除H₂S的集约化实验研究, 考察了原料气H₂S质量浓度、含硫原料气流量、脱硫液流量、温度及RPB转子转速对H₂S脱除率的影响。实验结果表明, 铁基脱硫剂超重力法脱除H₂S的较佳工艺条件为原料气H₂S含量14g/m³, 原料气流量0.45m³/h, 脱硫液流量13.5L/h, 脱硫液温度40℃, RPB转子转速1000r/min。在此条件下, H₂S脱除率稳定在99.98%以上, 脱硫后净化气H₂S含量小于2mg/m³。另外, 舍弃再生用RPB, 采用直接向脱硫富液储槽鼓空气的方法, 脱硫剂氧化再生良好, 脱硫效果保持不变, 且可长时间稳定运行。因此, 铁基脱硫剂超重力法脱硫工艺简单、效率高、设备体积小, 可实现海洋油气平台天然气或石油伴生气脱硫的集约化, 工业化应用前景广阔。     

共轭亚油酸粉末化微胶囊的制备

研究了喷雾干燥法制备共轭亚油酸微胶囊的工艺参数及配比条件。结果表明,最佳的工艺参数及配比条件为:乳液80℃热处理60 m in,乳化剂蔗糖酯加入量为水液的1%~1.5%,大豆分离蛋白与麦芽糊精质量比为1∶4,壁材中玉米糖浆含量38.5%,固形物含量16.7%,共轭亚油酸理论含量16%左右,进风温度130~150℃,进料流量(2.5~3.5)×150 mL/h,进料温度35℃,进风流量1.1 m3/m in左右,喷嘴压力180 kPa。制备出的共轭亚油酸微胶囊有较好的产品质量。     

Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable Microencapsulated L. acidophilus NCIMB 701748

Inrecent years, the use of spray drying for the production of anhydrobiotics has gained the interest of functional food manufacturers, mainly due to cost efficiencies and enhanced product and process flexibility (e.g., enhanced shelf life). In the present work, spray-drying conditions (air inlet temperature and feed flow rate) were optimized for the microencapsulation of the thermo sensitive probiotic lactobacilli strains Lactobacillus acidophilus stabilized in a 60:20:20 (w/w) maltodextrin: whey protein concentrate: D-glucose carrier. A 2³ full-factorial experimental design was constructed with air inlet temperature (120, 140, and 160°C) and feed flow rate (6, 7.5, and 9.0 mL/min) as the independent variables and total viable counts (TVC), water activity (a _w ), and cyclone recovery (CR) defined as the dependent variables. The increase in air inlet temperature from 120 to 160°C induced a significant (p < 0.001) reduction in the TVC from 9.02 to 7.20 log cfu/g, which corresponds to a97.5% loss of the L. acidophilus viable counts. On the other hand, the increase in the feed flow rate from 6 to 7.5 mL/min significantly reduced (p < 0.001) the heat-induced viability loss. A further increase in the feeding rate did not further modify the achieved thermo protection, and a detrimental impact of cyclone recovery (reduction) and water activity (increase) of the powder was observed. Using pruned quadratic mathematical models, the optimum spray-drying conditions for the production of maximally viable microencapsulated L. acidophilus were 133.34°C and 7.14 mL/min. The physicochemical and structural characteristics of the powders produced were acceptable for application with regards to residual water content, particles mean size, and thermo physical properties to ensure appropriate storage stability under room temperature conditions, with a low inactivation rate of L. acidophilus. Microcapsules appeared partially collapsed by scanning electron microscope with a spherical shape with surface concavities.     

复合壁材布拉酵母微胶囊的制备

为提高布拉酵母对环境的耐受能力，采用复合壁材制备布拉酵母微胶囊。利用正交法考察了变性淀粉、β-环糊精和明胶3种材料的比例对微胶囊有效活菌数的影响。在此基础上，通过单因素法和正交实验对复合壁材浓度、进风温度、通气量和上料速度等工艺参数进行优化，观察微胶囊形态并考察对模拟消化液的耐受能力。结果表明：布拉酵母质量分数为10%时，变性淀粉、β-环糊精和明胶的最佳配比为6∶3∶5。喷雾干燥最佳工艺参数为：复合壁材质量分数16%、进风温度80℃、通气量550L/min、上料速度15mL/min。各因素对喷雾工艺的影响程度为：进风温度>复合壁材浓度>上料速度>通气量。采用最优条件制备的布拉酵母微胶囊呈球形，表面紧密无裂缝，平均大小为138.65μm，具有耐受能力强和体内缓释的特点。研究结果为布拉酵母微胶囊的工业化生产奠定了基础。     

Influence of Processing Conditions on the Physicochemical Properties and Shelf-Life of Spray-Dried Palm Sugar (Arenga pinnata) Powder

The influence of spray-drying conditions on some physicochemical properties of palm-sugar powder ( Arenga pinnata ) was studied. Twenty tests were carried out according to a central composite design. Independent variables were: inlet temperature (150–190°C), feed flow rate (9–21 g/min), and maltodextrin concentration (14–25%). Process yield, hygroscopicity, and outlet temperature were analyzed as responses. Results revealed that increasing inlet temperature resulted in higher process yield and outlet temperature and a lower hygroscopicity. Similarly, higher inlet temperature led to lower moisture content, dissolution rate, and total phenolic content of the powder. Conversely, the feed flow rate negatively influenced process yield and hygroscopicity, and positively influenced moisture content. Moreover, maltodextrin exhibited negative influence on process yield and hygroscopicity, respectively. Moreover, storage (30°C, six months) led to noticeable losses in flowability and wettability. Powder morphology was also influenced by the inlet temperature. Lower inlet temperature resulted in particles with shrivelled surfaces while higher temperature produced a greater number of larger particles with smooth surfaces.     

Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder

The purpose of this work was to study the effects of spray-drying conditions on the physicochemical characteristics of blackberry powder using a central composite rotatable design. Inlet air temperature (140–180°C) and maltodextrin concentration (5–25%) were employed as independent variables. Moisture content, hygroscopicity, anthocyanin retention, color, powder morphology, and particle size were analyzed. A higher inlet air temperature significantly increased the hygroscopicity of the powder, decreased its moisture content, and led to the formation of larger particles with smooth surfaces. Powders produced with higher maltodextrin concentrations were less hygroscopic, slightly lighter and less red, and had a lower moisture content. Anthocyanin retention was mainly affected by drying temperature due to the heat sensitivity of the pigment. The optimal processing conditions were an inlet air temperature of 140–150°C and maltodextrin concentration of 5–7%. Overall, these results indicate that good quality powders can be obtained by spray drying, with potential applications for the food industry.