Energy substrate efficiency during batch cultures of Geotrichum candidum

BACKGROUND: Metabolisation of carbon and nitrogen substrates is a key factor during the ripening process of white soft cheeses but has not previously been examined in terms of energy substrate efficiency. Such work could be useful to improve physiological knowledge concerning Geotrichum candidum, a yeast involved in the neutralisation of curd during ripening. Its behaviour was therefore examined during batch cultures on simple (glutamate) or complex (peptones) substrates as nitrogen and carbon sources and lactate as a second carbon source. RESULTS: In addition to their assimilation as carbon and nitrogen sources, G. candidum used peptides and amino acids as energy sources during growth in preference to lactate. Contrarily, during stationary state, lactate was preferred over peptides and amino acids for carbon dissimilation for energy supply, allowing the avoidance of ammonium production. Indeed, lactate dissimilation theoretically yields 15 adenosine triphosphates (ATPs), while only nine ATPs are theoretically yielded during the dissimilation of an amino acid such as glutamate. CONCLUSION: This behaviour can be considered as an energy‐saving response. Indeed, the use of peptides and amino acids as energy sources in addition to being used as carbon and nitrogen sources during G. candidum growth can be related to its deaminating activity and was in agreement with the better energy efficiency expected from utilisation of the same substrate as both carbon and energy source. Contrarily, the better efficiency of lactate dissimilation led to its use during stationary state instead of peptides and amino acids. Copyright © 2008 Society of Chemical Industry     

Type of starter culture influences on structural and sensorial properties of low protein fermented gels

Organoleptic properties of skimmed milk fermented gels are progressively demanding to produce optimal quality yogurts. Chr‐Hansen trademark registered cultures were used to produce low‐protein (3.4%) gels to assess the ability to redesign the sensorial and textural properties with the choice of starter culture. Resulting gels were assessed for sensorial, textural, rheological, and microstructural properties and compared with a commercial control (4.5% protein). Mouth thickness, syneresis, firmness, elasticity, and consistency values were lower for polysaccharides‐producing cultures. Such cultures contributed to the higher creaminess and tended to give higher ropiness. Observed differences among microstructures of the gel were minute. Microstructural and rheological data corresponded and reflected the instrumental and sensory interpretations. Strong correlations were observed between sensory and instrumental data. Nonprobiotics cultures resulted in promising overall gel properties compared with probiotic cultures according to the principal component analysis. Yet probiotic cultures resulted in lower syneresis than nonprobiotic cultures. Thus, the choice of bacterial culture modifies the sensorial and textural properties of fermented gel with strong correlations, as a result of altered gel network formation with the production of polysaccharides. Inferior textural and sensorial quality aspects, particularly at low protein levels, have negative impact on consumer demand of low protein yogurts. Thus, we attempted to gain required gel textural and sensorial properties with a choice of starter culture with a low protein level. Resulting gel properties at lowered protein content with different starter cultures are not fully known. The present study compares the effect of probiotic and nonprobiotic starter cultures on gel properties, as gel texture and sensory properties are of great interest and thus not willing to be compromised. In addition, we examined the overall texture profile of studied cultures and correlate with sensory properties. Therefore, reducing protein level in milk and achieving required gel properties with the choice of appropriate starter culture is of great commercial interest as a cost‐cutting strategy to produce low‐cost optimum quality yogurt.     

肉用乳酸菌发酵剂菌株的分离筛选与鉴定

作者从4种自然发酵肉制品中分离出112株乳酸菌,通过考察菌株的发酵特性和耐受性,最终获得一株性能优良的菌株T1-1。该菌株在添加8 g/dL NaCl和150 mg/kgNaNO2的MRS培养基中生长良好,并且能耐受80℃水浴10 min。通过生理生化鉴定和16S rRNA序列分析,该菌株为植物乳杆菌。     

校企文化融合的实践与思考——基于工学结合的“135”人才培养模式的研究

在校园文化建设过程中有机融入优秀的企业文化,对高职院校提高办学质量、实现人才培养目标具有十分重要的意义.本文论述扬州工业职业技术学院在校企文化融合方面,坚持以“工学结合”为导向,实施“135”人才培养模式的内涵及要求,并分析在校企文化的融合中存在的一些需要深入思考和研究的问题.     

从报道的叙事语言风格看中西文化的差异

新闻报道叙事形式的不同直接影响受众的理解和判断,而就表达层次来说,不同的叙事模式的表达是与这种语言及所处的文化、社会信息因素息息相关的。文化的不同会带来语言结构的不同,而语言结构又真实客观地反映了所处环境的人的思维形式。把握好中英文叙事语言模式的不同,将会对叙事技巧产生很大的影响,并且是做好中西融通的前提和关键。     

从城市和建筑及园林看中西文化自然观的差异

根据中西方城市建设、园林规划及建筑设计等方面的实际情况,探讨了中西方建筑与城市等方面存在不同的缘由,指出了中国传统文化对待自然的态度是天人合一,而西方文化则主要突出人的中心地位,视自然为对立物。     

云南民族文化旅游资源规划开发中的几个原则

民族文化旅游资源开发是云南省建设民族文化大省和旅游大省战略中的一个重要部分。文章在对云南省几个旅游地的旅游资源规划开发方案进行总结、分析的基础上,提出了在民族文化旅游资源规划与保护性开发中应坚持的几个主要原则。     

The Secretome of Human Neonatal Mesenchymal Stem Cells Modulates Doxorubicin-Induced Cytotoxicity: Impact in Non-Tumor Cells

Doxorubicin (Dox) is one of the most widely used treatments for breast cancer, although limited by the well-documented cardiotoxicity and other off-target effects. Mesenchymal stem cell (MSC) secretome has shown immunomodulatory and regenerative properties, further potentiated under 3D conditions. This work aimed to uncover the effect of the MSC-derived secretome from 3D (CM3D) or 2D (CM2D) cultures, in human malignant breast cells (MDA-MB-231), non-tumor breast epithelial cells (MCF10A) and differentiated AC16 cardiomyocytes, co-treated with Dox. A comprehensive proteomic analysis of CM3D/CM2D was also performed to unravel the underlying mechanism. CM3D/CM2D co-incubation with Dox revealed no significant differences in MDA-MB-231 viability when compared to Dox alone, whereas MCF10A and AC16 viability was consistently improved in Dox+CM3D-treated cells. Moreover, neither CM2D nor CM3D affected Dox anti-migratory and anti-invasive effects in MDA-MB-231. Notably, Ge-LC-MS/MS proteomic analysis revealed that CM3D displayed protective features that might be linked to the regulation of cell proliferation (CAPN1, CST1, LAMC2, RANBP3), migration (CCN3, MMP8, PDCD5), invasion (TIMP1/2), oxidative stress (COX6B1, AIFM1, CD9, GSR) and inflammation (CCN3, ANXA5, CDH13, GDF15). Overall, CM3D decreased Dox-induced cytotoxicity in non-tumor cells, without compromising Dox chemotherapeutic profile in malignant cells, suggesting its potential use as a chemotherapy adjuvant to reduce off-target side effects.     

库车小白杏混菌乳酸发酵工艺优化及其发酵动力学模型

采用响应面分析法的4因子中心组合实验设计(Central composite experimental design,CCD)优化了库车小白杏混菌(植物乳杆菌和罗伊氏乳杆菌)乳酸发酵工艺,并采用Logistic方程建立乳酸菌生长和超氧化物歧化酶(Superoxide dismutase,SOD)活性的动力学模型.结果表...     

木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响

以不添加发酵剂的腊肉为空白对照,从理化特性、微生物分析、感官评价、香气活性化合物组成及电子鼻分析角度,研究木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响。结果表明,添加葡萄球菌混合发酵剂对产品的品质影响较大。与空白组比,葡萄球菌混合发酵剂可显著提高产品的酸价（2.12→3.28?mg/g）、蛋白质降解指数（16.32%→19.24%）、红度值a*（9.25→11.08）、香气和接受度得分及氨基酸代谢源香气活性化合物的种类和含量（3-甲基丁醛、3-甲基丁酸）,同时显著降低产品的过氧化值（0.15→0.07?g/100?g）、硫代巴比妥酸反应物含量（0.25→0.17?mg/kg）和脂肪氧化源香气活性化合物的含量（己醛和壬醛）,而对成品的基本理化指标（水分含量、水分活度、pH值）没有显著影响。电子鼻传感器能够将2?组产品区分开,说明加入发酵剂后,腊肉的风味有所改变。因此,通过添加木糖葡萄球菌和肉葡萄球菌混合发酵剂可以显著促进腊肉中蛋白质和脂肪的水解、改善产品的色泽,促进发酵风味快速形成,同时延缓脂肪氧化。