用于艺术品防腐的杀菌剂

含烷基胺或链烯基胺的制剂是用于艺术品防腐的杀菌剂。如1.5～5.9ppm甲胺可以防治黑曲霉、黄青霉、腊叶芽枝霉和绿色木霉。     

绿色木霉菌剂对花生重茬病害的防治效果研究

对不同连作年限的重茬花生的根部病害发生情况进行了调查,鉴定了引起花生重茬病害的主要病原真菌。结果表明花生重茬病主要是由于引起花生根腐病的镰刀菌属和引起花生立枯病的丝核菌属真菌在土壤中数量增加所至。T42木霉对两种重茬病菌的平板拮抗实验结果表明,T42木霉对两种病菌具有明显的拮抗作用,其竞争机制包括营养、空间的竞争以及抗生作用。以该木霉发酵产物制成生物农药施入田间能够明显控制花生重茬病害的发生。     

迷你袋技术评估杀菌剂对蘑菇堆肥中木霉菌的防效

广泛报道在蘑菇的栽培中，木霉菌是主要营养竞争者，有时也是蘑菇的病原菌。在英格兰、荷兰、比利时、德国以及南美、北美、亚洲地区，哈次木霉、绿色木霉和康宁木霉造成一定的经济损失，在这些国家及地区，哈次木霉侵染蘑菇堆肥和包装材料。哈次木霉有三个菌种分别为Th1、Th2、Th3，它们和绿霉生长在一起，而Th2是引起病害爆发的主要元凶。     

绿色木霉PCR模板的制备方法研究

采用经典CTAB法、简化CTAB法、氯化苄法和快速提取法对绿色木霉总DNA进行制备。利用依据绿色木霉CBH2基因设计合成的一对引物,以上述方法制备的DNA为模板进行PCR反应,证明简化CTAB法是绿色木霉PCR模板DNA制备的最佳方法。     

木霉利用木质纤维素产微生物油脂的研究

通过摇瓶发酵探讨了不同氮源对木霉产油脂的影响。并分别以汽爆秸秆、玉米秸秆,脱木质素的汽爆秸秆为固体培养基基质,用木霉进行发酵生产微生物油脂。结果表明,汽爆秸秆作为原料进行发酵所得油脂产量最高,绿色木霉的产油能力高于里氏木霉。经过6天的发酵培养,里氏木霉的油脂产量1.63 g/100 g干物料,绿色木霉油脂产量为1.83 g/100 g干物料。结果显示木霉能够直接降解木质纤维素类的作物秸秆并利用其积累油脂。     

木霉利用木质纤维素产微生物油脂的研究

通过摇瓶发酵探讨了不同氮源对木霉产油脂的影响。并分别以汽爆秸秆、玉米秸秆,脱木质素的汽爆秸秆为固体培养基基质,用木霉进行发酵生产微生物油脂。结果表明,汽爆秸秆作为原料进行发酵所得油脂产量最高,绿色木霉的产油能力高于里氏木霉。经过6天的发酵培养,里氏木霉的油脂产量1.63 g/100 g干物料,绿色木霉油脂产量为1.83 g/100 g干物料。结果显示木霉能够直接降解木质纤维素类的作物秸秆并利用其积累油脂。     

利用农业废弃物生产功能性微生物肥料

本发明公开了一种功能性微生物肥料及其生产方法。通过将60％～70％菇渣及15％～25％畜禽粪便用粉碎机粉碎至2～3mm，获得主料，调节含水量达到60％～65％；按（50～100）g／t添加由枯草芽孢杆菌、地衣芽胞杆菌、哈茨木霉和绿色木霉组成的复合发酵剂，堆放发酵腐熟15～30d，     

绿色木霉T4的固体发酵工艺及其制剂稳定性的研究

以技皮为发酵基质,通过单因素实验考察了碳源、氮源、初始接种量、培养温度及初始含水量对绿色木霉T4产孢的影响,确定适宜的培养条件为:初始接种量1×105个·(g干基质)-1,培养温度28℃,初始含水量60%,发酵7 d.通过正交实验确定最佳的发酵培养基组成为:葡萄糖10%,(NH4)2SO41‰,CaCO36‰,KH2PO42‰,MgSO44‰,在上述优化的绿色木霉T4的固态发酵工艺条件下,分生孢子最大产量可达4.47×1010个·(g干培养物)-1.同时对绿色木霉T4细粒剂的稳定性进行了研究,发现低温有利于未霉制刺的贮存,40℃以上的高温对制剂孢子活力的影响较大.     

绿色木霉固态发酵纤维素酶曲及玉米秸秆公斤级酶解实验

用绿色木霉－530固体发酵制取纤维素酶曲,酶活性（CMC）高达333．3mg／（g·min）．酶解玉米秸杆公斤级实验结果表明,曲糖比可达1∶7．6,最大糖化率达30％以上．     

木霉及其混合培养酵母和曲霉产生的纤维素酶系的比较研究

应用盘状聚丙烯酸胺凝胶（PAGE）电泳对绿色木霉A10及其混合培养碑酒酵母和曲霉所产生的纤维素酶进行了初步研究。通过凝胶段切割没提酶液分析表明，混合培养，特别是混合培养曲霉时有较多的同工酶带和较高的酶活力，说明混合培养法提高酶活性是活化调节基因和共生菌产酶协同作用的结果。     

Food uses of peanut protein

Approximately 19 million metric tons of peanuts (Arachis lypogae L.) are harvested annually, and contribute over 3.5 million tons to the world’s protein pool for food and feed uses. Peanut is the world’s fourth most important source of edible vegetable oil and the third most important source of vegetable protein feed meal. About 70% of the U.S. Crop is consumed domestically or exported as peanut kernels, peanut butter, and confections. Crushing is limited primarily to culls and kernels containing aflatoxin; and to stabilize the market. However, in countries such as India, Senegal, Brazil and Argentina, 75 to nearly 100% of the crop is crushed or exported for use as oil and livestock meal. The peanut is perhaps the world’s most widely researched food protein oilseed. Advantages over other oilseeds include relatively bland flavor, minor color problems, and minimal preparation requirements. Products in use throughout the world include boiled peanuts, roasted full-fat or partially defatted peanuts, peanut butters, grits and flours (full-fat or defatted), defatted peanuts, protein concentrates, and protein isolates. Compounded food applications include fortified breads and bakery products, snacks, meat products, extended milks, cheese and curd type products, and various mass-feeding foods in developing countries. Challenges encountered in peanut utilization include improvement of flavor levels and stability, identification of nutritional adequacy and fortification requirements, elimination of antinutritional factors, development of new products and improved processes, and elimination of aflatoxin problems.     

Outlook for high‐oleic peanuts and peanut products in 21st century markets

The global oilseed market is dominated by and steadily is becoming more dependent on palm and soybean as major commodity sources to meet growing demand for edible vegetable oil and protein. However, the loss of GRAS status for hydrogenated oils in the U.S., concern for sustainable production practices, debate on dietary saturated fats, and other constraints signal the need for economic alternatives in the oilseed commodity market. Recent technological advances elevate the position of oilseed peanut in such consideration [1]. For example, analysis of the peanut genome sequence has: 1) revealed the chromosomal location of genes that can protect the crop against major diseases (thus reducing need for multiple applications of fungicides), and genes that mediate high‐oleic acid concentration (thus enhancing health benefits, longer product shelf‐life, and improved flavor); 2) generated DNA markers that help breeders track and stack desired genes in hybrid lines; and 3) enabled modern DNA‐sequence driven breeding methods that cut years off the timeline for developing varieties. These capabilities will help reduce cost of production, lead industry transition to high‐oleic products, and ensure an adequate supply of safe, nutritious and healthy peanuts and peanut products.     

Yield and quality of tofu made form soybeans and soy/peanut blends

The yield and quality of tofu made from blends of soybeans and raw peanuts, partially defatted peanut flour, and defatted peanut flour were investigated. Defatted peanut flour appears to be the most compatible with soybeans for tofu making, followed by partially defatted peanut flour and raw peanuts. Raw peanuts could be incorporated at levels of 10% while partially defatted or defatted peanut flour could be incorporated at a level of 20%: higher levels produced tofu with either poor texture or low yield. SEM images of tofu made from 100% soybeans showed a uniform, continuous, three-dimensional honeycomb-like protein network structure. When 10% of the soybeans was replaced by either raw peanuts; partially defatted peanut flour; or defatted peanut flour, the protein strands that make up the network structure were thicker than those of 100% soybean tofu. When soybeans were replaced with either of the three peanut products at a 30% level, the protein strands of the network structure were either less continuous or appeared perforated.     

A method for determining kernel moisture content and aflatoxin concentrations in peanuts

A method was developed to determine kernel moisture content (KMC) and aflatoxin concentration in discrete peanut samples. Shelled peanuts were weighed to the nearest 0.01 g, and a water slurry was made by blending the peanuts for 2 min with 2.2 ml of water per g of peanuts. The slurry (10 g) was withdrawn and dried at 130°C for 3 h to determine KMC. Methanol was added to the remaining slurry and blended for an additional 1 min, and aflatoxins were quantitated with high-performance liquid chromatography. Comparison of the slurry method with an official peanut moisture method showed good agreement between the two over a range of moisture levels. Recovery of aflatoxin B₁ from spiked samples averaged 97% with an average coefficient of variation of 3.6%. The method enables determination of both KMC and aflatoxin content in peanut samples without degradation of aflatoxin that would occur when using the official moisture method.     

Effect of roasting oil composition on the stability of roasted high-oleic peanuts

Off-flavor due to lipid degradation is an important factor in the shelf life of peanut products. The use of recently developed peanuts with high-oleic acid/linoleic acid (O/L) ratio has the potential to significantly extend the shelf life of roasted peanuts. To determine the full potential for shelf-life improvement of oil-roasted high-O/L peanuts, a study was conducted to examine the effects of roasting high-O/L peanuts (O/L=30) in high-O/L (O/L=23.2) or conventional (O/L=1.5) peanut oil. Peanuts were roasted at 177°C to Hunter L values of 49±1. Roasted peanuts were stored at 30°C for 20 wk. Samples were taken at regular intervals to determine PV, oxidative stability index (OSI), moisture content, and water activity. The O/L ratio of high-O/L roasted peanuts was 27.9 vs. 13.6 for the conventional oil-roasted peanuts. After 20 wk of storage, PV of conventional oil-roasted peanuts was 10.8 compared to 5.3 for the high-O/L-roasted peanuts. OSI values were 88.5 and 52.4 immediately after roasting for the high-O/L-roasted vs. conventional oil-roasted peanuts. OSI for both decreased, but differences remained similar throughout the storage period. Shelf life of high-O/L peanuts decreased when roasted in conventional O/L-peanut oil vs. high-O/L peanut oil.     

Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry-Blanching

The oxidative changes of peanuts subjected to the dry‐blanching process were evaluated and compared with those of their in‐shell counterparts. In general, the fatty acid profile was not influenced. The content of α‐tocopherol decreased, but the remaining tocopherol homologs were unaffected. Nonanal, an oxidation product of oleic acid, increased. However, the contents of several volatile compounds with potential antioxidant properties were also increased. The higher oxidative stability of dry‐blanched peanuts was demonstrated by accelerated tests as evaluated by peroxide value, thiobarbituric acid reactive substances (TBARS) and the induction period of cold‐pressed oils and this was confirmed by the higher antioxidant properties of oils from such sample as evaluated by the DPPH radical scavenging activity. These results were further confirmed during long‐term storage of dry‐blanched and in‐shell peanuts. The decrease of tocopherols in peanuts due to dry‐blanching did not negatively influence their oxidative stability. In fact, dry‐blanched peanuts showed higher stability as compared with in‐shell peanuts; therefore, we suggest that loss of tocopherol might be less important than the generation of several volatile antioxidant compounds as well as possibly Maillard reaction products upon the dry‐blanching process. These results may be of practical interest to the peanut and peanut oil industries.     

Real-time monitoring of peanut drying parameters in semitrailers

Knowledge of peanut drying parameters, such as temperature and relative humidity of the ambient air, temperature and relative humidity of the air being blown into the peanuts, and kernel moisture content, is essential in managing the dryer for optimal drying rate. The optimal drying rate is required to preserve quality and desired flavor. In the current peanut-drying process, such parameters are elusive in real time and are either not measured or only measured periodically by an operator. A peanut-drying monitoring system, controlled by an embedded microcontroller and consisting of relative humidity and temperature sensors and a microwave peanut moisture sensor, was developed to monitor drying parameters in real time. It was deployed during the 2014 peanut harvest season at a peanut buying point in central Georgia, USA. It was placed in 45-ft (13.7-m) drying semitrailers to monitor in-shell kernel moisture content, temperature of the drying peanuts, temperature, and relative humidity of the exhaust air from the peanuts and relative humidity of the air being blown into the peanuts in real time. In-shell kernel moisture content was determined with a standard error of performance of 0.55% moisture content when compared to the reference oven-drying method. Data from drying parameters were time-stamped and stored on a CompactFlash card every 12?s and were used to assess the efficiency of dryer control settings. Ambient air conditions were measured by an on-site weather station. Results of the study support the value of such a monitoring system and show that implementation of the system for dryer control has the potential for saving a buying point, in the current economical context, as much as $22,000 annually in costs of electric energy and propane.     

DESIGN AND DEVELOPMENT OF ANEW PEANUT CURING PROCESS FOR WEST TEXAS*

Peanut quality is a major concern in all phases of the peanut industry from production to manufacturing. Postharvest processing of peanuts can have profound effects on the quality and safety of peanut food products. Curing is a key Step in postharvest processing. Curing peanuts improperly can significantly reduce quality, and result in significant losses to both farmers and processors. The conventional drying system designed in the 1960's is still being used in the processing of the pean uts today (Figure I). The objectives of this paper is to design and develop a new peanut curing process for West Texas.