近红外光谱法在红曲菌固态发酵过程参数检测中的应用

研究了近红外光谱技术快速检测红曲菌固态发酵过程参数水分含量和pH值的可行性。针对传统基于间隔策略波长选择方法忽略非线性因素的缺点,采用一种基于最小二乘支持向量机(Least squares support vector machines,LS-SVM)非线性模型的波长筛选算法：联合区间最小二乘支持向量机(Synergy interval least squares support vector machines,siLS-SVM),并将新算法与相关系数法、iPLS算法、siPLS算法对比。实验结果显示,联合siLS-SVM算法和LS-SVM模型取得了最好的预测效果,水分含量、pH值的预测集相关系数(Rp)分别为0.962 1、0.976 1,预测均方根误差(RMSEP)分别为0.012 9、0.145 2,表明模型具有较好的拟合度和预测性能。应用近红外光谱法进行红曲菌固态发酵过程的水分含量和pH值的快速检测可行,该方法为进一步实现其过程参数的在线检测及发酵条件优化提供了技术基础。     

高效阴离子交换色谱积分脉冲安培法测定蓝藻细胞培养液中的蔗糖和甘油葡糖苷

建立了一种测定蓝藻细胞培养液中蔗糖和甘油葡糖苷的高效阴离子交换色谱积分脉冲安培检测法。在最佳的分离条件下,蔗糖和甘油葡糖苷的质量浓度在0.1~50.0 mg/L范围内与色谱峰面积线性良好,线性相关系数r20.999 9。蔗糖和甘油葡糖苷的最低检测限分别是0.15 mg/L和0.03 mg/L,测定结果的相对标准偏差小于2%(n=8)。该方法样品处理简单,无基体干扰,测定的准确度,灵敏度高,可应用于蓝藻培养液中蔗糖和甘油葡糖苷的测定。     

高效液相色谱法结合一测多评法对隔山消发酵前后3种苯乙酮类化合物含量变化的分析

采用高效液相色谱法结合一测多评法测定了隔山消发酵前后2,4-二羟基苯乙酮、2,5-二羟基苯乙酮和白首乌二苯酮等3种苯乙酮类化合物的含量。分别制备发酵前后的隔山消样品溶液,色谱分析中采用Thermo C18色谱柱作为固定相,用不同比例的水(A)、乙腈(B)和甲醇(C)的混合液作为流动相进行梯度洗脱,达到上述3种组分的良好分离。采用二极管阵列检测器在相同的检测波长(265nm处)分别测定3种组分的峰面积。分别用一测多评法(QAMS)和外标法计算所测定组分的含量,结果表明两种计算方法所得结果相似性极高,据此认为在隔山消发酵前后的样品溶液中各组分的质量评价中采用QAMS是可行的。按上述方法分析了同一批隔山消样品12份,取其中6份经发酵处理,对所得结果的平均值进行了比较,未经发酵的样品溶液中2,4-二羟基苯乙酮的质量分数为0.208mg·g^-1、2,5-二羟基苯乙酮的质量分数为0.152mg·g^-1,与经发酵的样品溶液中的质量分数(2,4-二羟基苯乙酮的质量分数为0.235mg·g^-1、2,5-二羟基苯乙酮的质量分数为0.180mg·g^-1)相比呈升高趋势,而白首乌二苯酮的质量分数由未经发酵样品溶液中的0.678mg·g^-1下降为发酵样品溶液中的0.543mg·g^-1。此外,研究结果还表明,不同含量的2,5-二羟基苯乙酮和白首乌二苯酮相对于2,4-二羟基苯乙酮(参照物)的相对校正因子和相对保留时间基本相同。     

Optimization of l‐arginine purification from Corynebacterium crenatum fermentation broth

l ‐Arginine has many special physiological and biochemical functions, with wide applications in the food and pharmaceutical industry. Few studies on the purification of l ‐arginine from fermentation broth have been conducted; however, none of them were systematic enough for industrial scale‐up. Therefore, it is necessary to develop a highly efficient and systematic process for the purification of l ‐arginine from fermentation broth. In this study, we screened out a cation exchange resin, D155, having high exchange capacity, high selectivity, and easy elution capacity, and analyzed its adsorption isotherm, thermodynamics, and kinetics using different models. Further, the process parameters of fixed‐bed ion exchange adsorption and elution were optimized, and the penetration curve during the operation was modeled. Based on the fixed‐bed ion‐exchange parameters, a 30‐column continuous ion‐exchange system was designed, and the flow velocity in each zone was optimized. Finally, to obtain a high purity of l ‐arginine, the purification tests were conducted using anion exchange resin 711, and an l ‐arginine yield of 99.1% and purity of 98.5% was obtained. This effective and economical method also provides a promising strategy for separation of other amino acids from the fermentation broth, which is of great significance to the l ‐arginine fermentation industry.     

Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

Fruit of Saskatoon (Amelanchier alnifolia Nutt.) are a good source of bioactive compounds, such as polyphenols, including anthocyanins, as well as vitamins, macro- and microelements and fibre. By treating Saskatoon fruits with gaseous ozone, and adding the material as an enhancer to barley beers, it is possible to impact the contents of bioactive compounds in the produced fruit beers. Sensory tests showed that beers made from barley with addition of Saskatoon fruit of the ‘Smoky’ cultivar were characterised by the most balanced taste and aroma. Physicochemical analyses of fruit beers, produced with Saskatoon fruit pulp added on the seventh day of fermentation, showed that the beers enhanced with ozone-treated and untreated ‘Smoky’ Saskatoon fruits had the highest contents of alcohol, 5.51% v/v and 5.66% v/v, respectively, as well as total polyphenol contents of 395 mg GAE/L and 401 mg GAE/L, respectively, and higher antioxidant activity (assessed using DPPH^•, FRAP and ABTS^+• assays). It was demonstrated that the ozonation process led to a decrease in the contents of neochlorogenic acid, on average by 91.00%, and of caffeic acid by 20.62%, relative to the beers enhanced with ‘Smoky’ Saskatoon fruits not subjected to ozone treatment. The present study shows that Saskatoon fruits can be used in the production of beer, and the Canadian cultivar ‘Smoky’ is recommended for this purpose.     

Bioactive Compounds from Pale Ale Beer Powder Attenuate Experimental Colitis in BALB/c Mice

Phenolic compounds (PCs) present in foods are associated with a decreased risk of developing inflammatory diseases. The aim of this study was to extract and characterize PCs from craft beer powder and evaluate their potential benefits in an experimental model of inflammatory bowel disease (IBD). PCs were extracted and quantified from pure beer samples. BALB/c mice received either the beer phenolic extract (BPE) or beer powder fortified with phenolic extract (BPFPE) of PCs daily for 20 days by gavage. Colon samples were collected for histopathological and immunohistochemical analyses. Dextran sodium sulfate (DSS)-induced mice lost more weight, had reduced colon length, and developed more inflammatory changes compared with DSS-induced mice treated with either BPE or BPFPE. In addition, in DSS-induced mice, the densities of CD4- and CD11b-positive cells, apoptotic rates, and activation of NF-κB and p-ERK1/2 MAPK intracellular signaling pathways were higher in those treated with BPE and BPFPE than in those not treated. Pretreatment with the phenolic extract and BPFPE remarkably attenuated DSS-induced colitis. The protective effect of PCs supports further investigation and development of therapies for human IBD.     

Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine

In order to screen out Saccharomyces cerevisiae suitable for table grape fermentation, and compare it with commercial Saccharomyces cerevisiae in terms of fermentation performance and aroma producing substances, differences of fermentation flavor caused by different strains were discussed. In this experiment, yeast was isolated and purified from vineyard soil, 26s rDNA identification and fermentation substrate tolerance analysis were carried out, and the causes of flavor differences of wine were analyzed from three aspects: GC-MS, PCA and sensory evaluation. The results showed that strain S1 had the highest floral aroma fraction, corresponding to its high production of ethyl octanoate and other substances, and it had the characteristics of high sugar tolerance. The fruit sensory score of S3 wine was the highest among the six wines. Through exploration and analysis, it was found that compared with commercial Saccharomyces cerevisiae, the screened strains had more advantages in fermenting table grapes. The flavor of each wine was directly related to the growth characteristics and tolerance of its strains.     

啤酒发酵储罐间氧气探测报警器的作用及其检定

简要介绍便携式与固定式氧气探测报警器的区别及其在啤酒发酵储罐间的应用,列出了氧气探测报警器检定的主要技术指标。     

微量元素添加剂促进赤霉素分泌及赤霉素速测技术研究

研究了赤霉素快速分光光度法测定，并首次应用于微量元素添加剂促进赤霉素分泌的研究．结果表明，固体发酵培养基中添加了硼酸、磷酸二氢钾、硫酸镁对促进赤霉素分泌有重要作用．结合使用作者多次筛选得到的高产赤霉素产生菌株等措施，终于研制得含量高达约１５０００×１０－５的固体粉剂，其含量高出一般固体发酵产品的３～５倍．     

Kinetics of batch production of single-cell protein from cheese whey

A kinetic model for single-cell protein batch fermentation was developed using the numerical simultaneous integration approach of the fourth-order Runge-Kutta method. The model takes into account the effect of substrate inhibtion, maintenance energy, and cell death on the cell growth and substrate utilization during the fermentation process. The theoretical results obtained from the model compared well with the experimental data. The model was used to study the effect of the initial substrate concentration on the lag period, fermentation time, specific growth rate, population size, and cell productivity of batch fermentation. Increasing the initial substrate concentration increased the lag period and fermentation time and decreased the specific growth rate and cell yield. The growth limiting substrate concentration was 2.9 g/L, whereas the growth inhibiting substrate concentration was 69.0 g/L. Increasing the initial substrate concentration above 150 g/L significantly decreased the yeast population size.