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121.
综述了阴离子、非离子、阳离子、两性离子娄表面活性剂及其两种主要原料(直链烷基苯磺酸盐、脂肪醇）的技术进展,概述了表面活性剂的发展方向。 相似文献
122.
苯烯比是烷基化反应中重要的调节参数,其值直接影响产品的质量与收率。从原理上分析了高苯烯比的必要性,并经生产实践将苯烯比定为8：1。在此基础上,根据影响苯烯比的主要因素,对生产工艺进行了改造,将实际苯烯比调整到合适值。改造达到了工业生产要求,取得了较好的经济效益。 相似文献
123.
《Food Control》2017
Microbial fermentations have long represented a way of natural biopreservation of raw materials, which frequently originated new food products. Among them, traditionally fermented products still manufactured by native populations all around the world are source of lactic acid bacteria (LAB) strains with high biotechnological potential. LAB are food grade microorganisms and therefore a good alternative to chemicals to be applied in food preservation. A total of 130 LAB isolates recovered from “chicha” and “tocosh”, traditional fermented Andean products of vegetal origin, were screened for antimicrobial activities against spoiler fungi Meyerozyma guilliermondii CECT 1021 (synonym Pichia guilliermondii), Penicillium roqueforti CECT 2905NT, Aspergillus oryzae CECT 2094NT and Aspergillus niger CECT 2807 as well as against foodborne pathogens Escherichia coli O157:H7 CECT 5947, Listeria innocua CECT 910T and Salmonella enterica subsp. enterica serovar Typhi CECT 4138. LAB isolates represented nine species and four genera that exhibited a general inhibition of food pathogens and were also active against A. oryzae and M. guilliermondii while a poor inhibition of A. niger and P. roqueforti was produced. Antifungal activity of cell free supernatants (CFS) from seven selected strains grown in MRS was confirmed against toxigenic fungi Aspergillus parasiticus CECT 2681, Penicillium expansum CECT 2278 and Fusarium verticilloides CECT 2987 and also on the three foodborne bacteria included in the study. Phenyllactic and 3,5-Di-O-caffeoylquinic acids were identified as the predominant bioactive compounds in CFS by QuEChERS extraction with LC-MS-LIT detection approach. Four out of seven strains free of antibiotic resistances involving L. plantarum M5MA1 and M9MM1 from chicha and L. fermentum T3M3 and Lc. mesenteroides T1M3 from tocosh showed high potential to be used as biopreservatives in food applications. 相似文献
124.
125.
Hiroaki Sobagaki Tadashi Yano Kenjiro Hashimoto Yoshinobu Nayatani 《Color research and application》1999,24(6):439-456
The structure of the color-appearance model CIECAM97s is examined. The problems with its chromatic-adaptation transform, called the Bradford transform, are discussed in detail. The contradictions existing between the measures at various stages of CIECAM97s are described, which are ea-eb, saturation s, chroma C, and colorfulness M. The main contradictions are (1) the inversion of chromatic components between test and reference colors at different measures; and (2) the similarity between chroma and colorfulness found in the experiments done under different adapting illuminances. The structural problems in CIECAM97s are clarified by comparing its predictions with those using CIECAT94LAB, which consists of the CIE chromatic-adaptation transform published in 1994 and the CIELAB formula. © 1999 John Wiley & Sons, Inc. Col Res Appl, 24, 439–456, 1999 相似文献
126.
127.
Native microorganisms from some ethnic meat products of the Eastern Himalayas such as lang kargyong, yak kargyong, faak kargyong, lang satchu, yak satchu and suka ko masu were isolated and characterized. The bacterial isolates included Lactobacillus sake, Lactobacillus curvatus, Lactobacillus divergens, Lactobacillus carnis, Lactobacillus sanfrancisco, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus brevis, Enterococcus faecium, Leuconostoc mesenteroides, Pediococcus pentosaceous, Bacillus subtilis, Bacillus mycoides, Bacillus thuringiensis, Bacillus lentus and Bacillus licheniformis, Micrococcus and Staphylococcus. Yeast isolates included Debaryomyces hansenii, Debaryomyces polymorphus, Debaryomyces pseudopolymorphus, Pichia burtonii, Pichia anomala, Candida famata and the mould Rhizopus was also identified. Many of the LAB isolates demonstrated some antimicrobial activity, enzymatic activity and a few showed a high degree of hydrophobicity. None of the strains produced biogenic amines. 相似文献
128.
This study aimed at evaluating raw materials as potential lactic acid bacteria (LAB) sources for kimchi fermentation and investigating LAB successions during fermentation. The bacterial abundances and communities of five different sets of raw materials were investigated using plate‐counting and pyrosequencing. LAB were found to be highly abundant in all garlic samples, suggesting that garlic may be a major LAB source for kimchi fermentation. LAB were observed in three and two out of five ginger and leek samples, respectively, indicating that they can also be potential important LAB sources. LAB were identified in only one cabbage sample with low abundance, suggesting that cabbage may not be an important LAB source. Bacterial successions during fermentation in the five kimchi samples were investigated by community analysis using pyrosequencing. LAB communities in initial kimchi were similar to the combined LAB communities of individual raw materials, suggesting that kimchi LAB were derived from their raw materials. LAB community analyses showed that species in the genera Leuconostoc, Lactobacillus, and Weissella were key players in kimchi fermentation, but their successions during fermentation varied with the species, indicating that members of the key genera may have different acid tolerance or growth competitiveness depending on their respective species. 相似文献
129.
For the purpose of SO2 reduction and stabilizing ice wine, a new antibacterial technique was developed and verified in order to reduce the content of sulfur dioxide (SO2) and simultaneously maintain protein stability during ice wine aging process. Hazardous bacterial strain (lactic acid bacteria, LAB) and protein stability of Italian Riesling ice wine were evaluated in terms of different amounts of lysozyme, SO2, polyphenols, and wine pH by single‐factor experiments. Subsequently, a quadratic rotation‐orthogonal composite design with four variables was conducted to establish the multiple linear regression model that demonstrated the influence of different treatments on synthesis score between LAB inhibition and protein stability of ice wine. The results showed that, synthesis score can be influenced by lysozyme and SO2 concentrations on an extremely significant level (P < 0.01). Furthermore, the lysozyme‐combined antibacterial system, which is specially designed for ice wine aging, was optimized step by step by response surface methodology and ridge analysis. As a result, the optimal proportion should be control in ice wine as follows: 179.31 mg L−1 lysozyme, 177.14 mg L−1 SO2, 0.60 g L−1 polyphenols, and 4.01 ice wine pH. Based on this system, the normalized synthesis score between LAB inhibition and protein stability can reach the highest point 0.920. Finally, by the experiments of verification and comparison, it was indicated that lysozyme‐combined antibacterial system, which was a practical and prospective method to reduce SO2 concentration and effectively prevent contamination from hazardous LAB, can be used to stabilize ice wine during aging process. 相似文献
130.
助剂LAB在羊毛/涤纶混纺织物分散染料一浴法染色中的应用 总被引：5，自引：0，他引：5
研究了助剂LAB对分散染料染羊毛／涤纶混纺织物一浴法中上染率、染色牢度和同色性等的影响。实验结果表明：同常规染色方法相比,具有节约成本和湿牢度好等优点,是值得进一步研究的毛／涤混纺织物染色 新工艺。 相似文献