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Pakteera Sripokar Yi Zhang Benjamin K. Simpson Egon Bech Hansen Suppasil Maneerat Sappasith Klomklao 《International Journal of Food Science & Technology》2021,56(12):6368-6375
Beardless barb is a common fish species used in fermentation of fish paste Ka-pi-plaa. Autolytic profile of beardless barb muscle showed the maximum autolysis was at 50 °C, at both acidic and alkaline pH values. With augmentation concentration of NaCl, autolytic activity slightly decreased. Endogenous proteinases isolated from fish muscle in crude extract forms were also characterised. The acidic proteinases had optimum activity at pH 3.0 and 50°C, and they showed higher proteolytic activity than the alkaline proteinases which were optimally active at pH 9.0 and 50 °C. Proteinases in peak at pH 3.0 were inhibited by pepstatin A, but those in peak at pH 9.0 were highly inhibited by PMSF, TLCK and soybean trypsin inhibitor, suggesting that both aspartic and serine proteinases were existed in beardless barb muscle. The proteinases were stable in pH range of 2.0-5.0 but unstable at the temperatures higher than 40 °C. NaCl suppressed the proteolytic activity, ATP activated the proteinase activity, while CaCl2, MgCl2 and CoCl2 exhibited no influence on the activity. The results implied that cathepsin D is the predominant proteinase responsible for autolysis in beardless barb. The findings were useful to improve the processing and qualities of Ka-pi-plaa product using beardless barb as raw material. 相似文献
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Kinema is a fermented soya bean food of Nepal and the hilly regions of North-eastern States of India. Generally, the fermentation is dominated by Bacillus spp. that often cause alkalinity and desirable stickiness in the product. The present study was undertaken in a limited number of commercial (market) kinema samples to test for the presence of foodborne pathogens and their properties. Bacillus cereus was present in numbers exceeding 104 cfu/g product in five of the tested 15 market samples. Enterobacteriaceae and coliform bacteria exceeded 105 cfu/g in 10 of the 15 samples. Escherichia coli exceeding 105 cfu/g was found in two samples. Staphylococcus aureus was not detected in any of the tested samples. Of 31 isolated typical and atypical strains of B. cereus, 18 representative strains were tested qualitatively for the ability to produce diarrhoeal type enterotoxin (BCET) using an Oxoid BCET-RPLA test kit. Overall, BCET was formed by 12 strains in BHIG (brain heart infusion broth +1% glucose), by seven strains on sterilized cooked rice, and by five strains on sterilized cooked soya beans. Semi-quantitative tests on BCET revealed that levels exceeding 256 ng/g soya beans, produced by single pure culture inoculation with the isolated B. cereus strains, were reduced to ≤ 8 ng/g by frying kinema in oil, a common procedure when making kinema curry. It was also shown in a mixed pure culture experiment that a kinema strain B. Subtilis DK-W1, is able to suppress growth and BCET formation by a selected toxin producing strain (BC7-5) of B. cereus. It is concluded that the traditional way of making kinema and its culinary use in curries is safe. However, for novel applications of kinema, safety precautions are advisable. 相似文献
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Il-Sup Kim Cher-Won Hwang Woong-Suk Yang Cheorl-Ho Kim 《International journal of molecular sciences》2021,22(11)
Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has recently emerged as a functional food that improves blood circulation and intestinal regulation. Considering that excessive consumption of refined salt is associated with increased incidence of gastric cancer, high blood pressure, and stroke in Koreans, consuming CGJ may be desirable, as it can be made without salt, unlike other pastes. Soybeans in CGJ are fermented by Bacillus strains (B. subtilis or B. licheniformis), Lactobacillus spp., Leuconostoc spp., and Enterococcus faecium, which weaken the activity of putrefactive bacteria in the intestines, act as antibacterial agents against pathogens, and facilitate the excretion of harmful substances. Studies on CGJ have either focused on improving product quality or evaluating the bioactive substances contained in CGJ. The fermentation process of CGJ results in the production of enzymes and various physiologically active substances that are not found in raw soybeans, including dietary fiber, phospholipids, isoflavones (e.g., genistein and daidzein), phenolic acids, saponins, trypsin inhibitors, and phytic acids. These components prevent atherosclerosis, oxidative stress-mediated heart disease and inflammation, obesity, diabetes, senile dementia, cancer (e.g., breast and lung), and osteoporosis. They have also been shown to have thrombolytic, blood pressure-lowering, lipid-lowering, antimutagenic, immunostimulatory, anti-allergic, antibacterial, anti-atopic dermatitis, anti-androgenetic alopecia, and anti-asthmatic activities, as well as skin improvement properties. In this review, we examined the physiological activities of CGJ and confirmed its potential as a functional food. 相似文献
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董跃进 《扬州大学烹饪学报》2010,27(1):23-26
浆是古代的主要饮料、滋补品和调味品。浆最初是以粮食为原料,经过自然发酵而产生的酸性白色饮料,后来发展成多种原料的桂浆、蔗浆、蜜浆、松浆、酪浆等各种浆。而茶饮的兴盛和白酒的引进,以及少数民族入主中原等因素,又使浆逐步消亡。在民族文化复兴的今天,浆作为一种酸性的植物型饮品,应该在当代食品和餐饮行业占据其应有的位置。 相似文献
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为进一步提高剩余污泥厌氧发酵产短链脂肪酸(SCFAs)的效率,将p H=10下长期(90 d)厌氧发酵的种泥接入至新鲜剩余污泥考察其对新鲜剩余污泥厌氧发酵产酸的影响.实验在2种p H条件下进行:不控制p H(p H=7.4±0.2),一组反应器中投加新鲜剩余污泥,并接种厌氧发酵种泥,另一组反应器只投加新鲜剩余污泥;控制p H为碱性(p H=10±0.2),一组反应器中投加新鲜剩余污泥,并接种厌氧发酵种泥,另一组反应器只投加新鲜剩余污泥.结果表明:相同p H条件下,接种厌氧发酵种泥反应器中的最大产酸量较不接种分别提高4.9(p H=7.4±0.2)和16.4 mg/g VSS(以COD计)(p H=10±0.2);同时接种发酵污泥、剩余污泥在p H=10±0.2下的最大产酸量较p H=7.4±0.2下的最大产酸量高146.2 mg/g VSS;碱性条件、不接种发酵种泥的产酸量较不控制p H、接种发酵种泥的高129.8 mg/g VSS.投加发酵种泥可提高新鲜剩余污泥厌氧发酵过程中SCFAs的产生效率;碱性条件与厌氧发酵种泥对新鲜剩余污泥发酵产酸具有协同促进作用;与接种发酵种泥相比,碱性条件对新鲜剩余污泥厌氧发酵产酸促进能力高. 相似文献
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无 《扬州大学烹饪学报》2012,29(1):50-55
以我国七大区域的不同规模、不同经营业态和经营档次的500家餐饮企业为调查对象,对调味料在餐饮企业的使用情况进行调查。结果表明:接近70%的餐饮企业的调味料成本占企业原料成本的7%~14%,复合调味料的市场潜力大,且趋于高档化和保健化;芥辣调味料作为一种新型的复合调味料,因其味型及应用范围宽广、具有丰富营养成分和杀菌消毒功效、市场集中度较高,而将呈现快速健康发展的态势。 相似文献