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目的:分析藏灵菇源乳酸菌发酵液中的四碳二羧酸,研究发酵条件对合成四碳二羧酸的影响。方法:采用高效液相色谱分析藏灵菇源乳酸菌Tx、KS4、KL1菌株发酵液中的四碳二羧酸,通过四因素三水平[L9(34)]正交试验确定高产四碳二羧酸的发酵条件。结果:发酵液中草酰乙酸含量0.03318 g/L,延胡索酸含量0.05002 g/L,苹果酸含量0.000046 g/L;优化的发酵条件是:乳酸菌Tx、KS4与KL1菌种比例为3:3:3,接种量2%,发酵温度40℃,发酵时间24 h。在此条件下,合成四碳二羧酸含量是优化前的27.25倍,其中,草酰乙酸含量是优化前的41.21倍,延胡索酸含量是优化前的17.08倍,苹果酸含量是优化前的1 001.3倍。结论:在优化的发酵条件下,藏灵菇源乳酸菌混合发酵液中的四碳二羧酸含量明显提高。 相似文献
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为筛选藏灵菇发酵剂并探究其优势菌种对发酵乳品质的贡献,分别比较了8份自然藏灵菇和冻干藏灵菇发酵乳的品质差异,依据菌株活性和品质相似性筛选出一份适用于制备冻干发酵剂的藏灵菇,并分析其优势菌种,通过菌种缺失重组试验,探究各优势菌种对发酵乳品质的影响。结果表明冻干藏灵菇发酵剂的优势菌种包括Kazachstania unispora(单孢哈萨克斯坦酵母)、Lactobacillus kefiri(开菲尔乳杆菌)、Lactococcus lactis subsp. lactis strain(乳酸乳球菌乳酸亚种)、Leuconostoc mesenteroides(肠膜明串珠菌)、Acetobacter cibinongensis(芝庇侬醋杆菌)和Acetobacter fabarum(可可豆醋杆菌),这些优势菌种对细菌总数、酸度、持水力和关键香气成分等指标会产生显著差异。本研究探究了藏灵菇优势菌种对发酵乳品质的影响,为开发冻干藏灵菇发酵剂和藏灵菇发酵乳工业化生产提供了参考。 相似文献
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藏灵菇中高产胞外多糖乳酸菌的筛选及其发酵性能的研究 总被引:2,自引:0,他引:2
本研究采用高通量筛选技术和苯酚-硫酸法获得高产胞外多糖的乳酸菌菌株,并对其发酵性能和酸奶品质进行测试。筛选的八株菌均具有高产胞外多糖和良好的发酵性能。其菌种鉴定结果是:菌株KTx、 KL1、J1为干酪乳杆菌(Lactobacillus casei),菌株Tx为嗜热链球菌(Streptococcus thermophilus),菌株KS4、J4、Pl、P5为乳酸乳球菌乳酸亚种(Lactococcus lactis subsp.1actis),其中嗜热链球菌Tx制备发酵剂的粘度最高,凝乳时间最短,感官综合评分最高,可利用此菌株进一步开发研制具有良好稳定性的功能性酸奶。 相似文献
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利用从藏灵菇中筛选的产胆盐水解酶(bile salt hydrolase,BSH)的马克斯克鲁维酵母菌K1(Kluyveromyces marxianus K1)研究提高酶活力的环境因素。针对主要影响胆盐水解酶合成的4个因素,采用4因素3水平L9(34)正交试验确定了高产胆盐水解酶优化发酵条件:发酵温度为32℃,发酵时间为24h,培养基的初始pH值为6.0,接种量为2%;在优化发酵条件下,K1菌株产BSH活力比优化前提高了52.4%,为开发研制降胆固醇功能食品及微生态制剂提供了试验基础。 相似文献
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藏灵菇菌发酵性能以及抑菌特性研究 总被引:2,自引:1,他引:1
以复原乳为原料,将藏灵菇菌作为发酵剂以10%的接种量在30℃、37℃、42℃培养至凝乳,4℃冷藏.考察了凝乳期间和后酸化过程中藏灵菇菌产酸能力以及藏灵菇菌发酵乳的保水率、黏度;以大肠杆菌为指示菌,采用滤纸片法研究了藏灵菇菌块、发酵乳上清液对大肠杆菌的抑菌活性.在42℃下藏灵菇菌发酵乳产酸快,9h达到81°T,37℃下发酵12h达到83°T.发酵乳冷藏1d后的测定的黏度值(表观黏度η')由大到小依次为:η'37℃>η'42℃>η'30℃,三者保水率相近.综合考虑藏灵菇菌发酵乳较优发酵温度为37℃,发酵12h;藏灵菇菌块对大肠杆菌有一定抑菌作用,且产生这种抑菌作用的物质对热敏感,发酵乳上清液对大肠杆菌起抑菌作用主要由酸度降低引起. 相似文献
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《中国乳品工业》2020,(1)
考察低聚木糖(xylooligosaccharides,XOS)、低聚半乳糖(galacto-oligosaccharides,GOS)、菊粉(Inulin)和低聚果糖(oligofructose,FOS)对藏灵菇发酵乳微生物组成、丰度、胞外多糖(exopolysaccharide,EPS)产量和发酵特性的影响。益生元对藏灵菇EPS的产量影响显著(P0.05),其大小依次为XOSGOSFOSInulin,其中无氧条件下XOS会促进藏灵菇中Lactobacillus bulgaricus菌株增殖为优势菌群(丰度57%),降低Weissella sp.(-20%)和Acetobacter sp.(-9%)属菌群丰度,使得藏灵菇发酵乳中的EPS产量达2117.55 mg/L,是对照组(未添加益生元)的16.9倍。GOS、Inulin和FOS有氧发酵条件下,也分别通过对藏灵菇中Shewanella sp.、Lactobacillus kefiranofaciens、Lactococcus sp.、Lactobacillus kefiri、Dysgonomonas sp.、Pseudomonas sp.、Lactobacillus sp.和Streptococcus sp.菌群丰度的调节使藏灵菇EPS的产量分别增加了11.62倍、2.52倍和10.06倍。对藏灵菇发酵乳的pH和黏度分析显示,添加益生元减慢了pH降低速度,但降低了发酵终点的pH值。XOS、GOS、Inulin和FOS 4种益生元发酵乳的黏度分别增加2.48倍、1.51倍、1.31倍和1.54倍。研究表明XOS、GOS、Inulin和FOS益生元通过改变藏灵菇的菌群构成,影响藏灵菇的发酵特性和胞外多糖产量,改善藏灵菇发酵乳的品质。 相似文献
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Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
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常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
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Wim Verbeke Federico J.A. Pérez-Cueto Marcia D. de Barcellos Athanasios Krystallis Klaus G. Grunert 《Meat science》2010
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries. 相似文献
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果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。 相似文献
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研究建立了螺虫乙酯及其4种主要代谢物在猕猴桃及土壤中的残留分析方法。样品用乙腈提取后,经PSA净化,高效液相色谱质谱联用仪检测,外标法定量。结果表明:在0.01~2.00mg/kg的添加水平下,螺虫乙酯及代谢产物在猕猴桃和土壤中的回收率为73.97%~110.52%,相对标准偏差分别为1.96%~7.91%。采用所建方法,测定螺虫乙酯及代谢产物在猕猴桃和土壤中的残留及消解动态。螺虫乙酯被施用到猕猴桃和土壤中后均迅速降解为B-enol、B-keto。在猕猴桃中螺虫乙酯、B-enol呈逐渐降低的趋势,而B-keto和B-mono呈逐渐升高的趋势;在土壤中螺虫乙酯、B-enol、B-keto均呈逐渐降低趋势,B-mono和B-glu在样品中均没有检出。螺虫乙酯和B-enol在土壤中的降解速度(1.42 d、1.99 d)快于在猕猴桃上的降解速度(4.08 d和6.39 d)。以3000倍液稀释液喷施2次,28 d后,猕猴桃中螺虫乙酯母体的残留量为0.06 mg/kg,高于我国制定的0.02 mg/kg的最大残留限量值,在猕猴桃上的安全使用剂量还需要进一步研究。 相似文献