Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice ...Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model. The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm. The optimum temperature profile began at a low temperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9 ℃, and then decreased slowly to 18℃ at 65 h. Thereafter, the temperature was maintained at 18 ℃ until the end of fermentation. A maximum ethanol production of 89.3 g.L 1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale.展开更多
Emerging evidence of the beneficial effects of defatted rice bran(DFRB)on gut health has advanced the development of fermented defatted rice bran as a potential functional food.However,less is known about its effects ...Emerging evidence of the beneficial effects of defatted rice bran(DFRB)on gut health has advanced the development of fermented defatted rice bran as a potential functional food.However,less is known about its effects and underlying mechanisms on gut health.In this study,a mouse model together with fecal microbiota transplantation(FMT)was utilized to study the effects and mechanisms of fermented DFRB(FR)on gut barrier function.We found that FR improved the intestinal morphology,gut tight junction proteins,mucin,antimicrobial peptides,and interleukin 22(IL-22)and promoted the gut Clostridium butyricum and butyrate.Notably,correlation analysis indicated gut C.butyricum and butyrate were two FR-induced effectors that improved gut health.FMT results suggested that C.butyricum,butyrate,and fecal microbiota from the FR group all reduced prolyl hydroxylase 2(PHD2)expression by activating peroxisome proliferator-activated receptor gamma(PPARγ)in the mouse colon.This decrease in gut PHD2 subsequently upregulated the hypoxia-inducible factor-1 alpha(HIF-1α)expression,which in turn increased the expression of its targeted downstream tight junction proteins,mucin and antimicrobial peptides,and colonic IL-22 secretion.Overall,FR-derived C.butyricum and butyrate might improve gut barrier function through the HIF-1 signaling pathway,which provides a reference for the application of fermented DFRB as a potential functional food for improving of gut barrier function.展开更多
The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promi...The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy.A new lactic acid bacteria strain designated as Lactobacillus fermentum 9-4 was screened out from 10 Shengzhamifen samples by a comprehensive method integrating agar plate selection,in vitro purine-metabolizing enzymatic activities of xanthine oxidase and urate oxidase,16 S rRNA gene sequencing and identification.The resting cells of L.fermentum 9-4 showed the maximum degradation rates of inosine and guanosine by respective 2.13×10^(-3) and 2.78×10^(-3) g/(L·min),and the highest assimilation ratio of guanosine by(55.93±3.12)%,which are improvements over LAB strains characterized previously.Yogurt fermented by L.fermentum 9-4 also efficiently assimilated the inosine and guanosine,with respective degradation rates of 98.10%and 98.56%higher than those of the commercial ones.The L.fermentum 9-4 showed excellent survival(>80%)under the conditions of pH 2.5 and 0.1%bile salt.The results suggest that L.fermentum 9-4 may be a promising candidate as a probiotic for developing low-purine foods.展开更多
This study aims to explore the formation mechanism of ethyl acetate and organic acids in acid rice soup(rice-acid soup)inoculated with Kluyveromyces marxianus L1-1 through the complementary analysis of transcriptome a...This study aims to explore the formation mechanism of ethyl acetate and organic acids in acid rice soup(rice-acid soup)inoculated with Kluyveromyces marxianus L1-1 through the complementary analysis of transcriptome and proteome.The quantity of K.marxianus L1-1 varied significantly in the fermentation process of rice-acid soup and the first and third days were the two key turning points in the growth phase of K.marxianus L1-1.Importantly,the concentrations of ethyl acetate,ethanol,acetic acid,and L-lactic acid increased from day 1 to day 3.At least 4231 genes and 2937 proteins were identified and 610 differentially expressed proteins were annotated to 30 Kyoto Encyclopedia of Genes and Genomes(KEGG)pathways based on the analysis results of transcriptome and proteome.The key genes and proteins including up-regulated alcohol dehydrogenase family,alcohol O-acetyltransferase,acetyl-CoA C-acetyltransferase,acyl-coenzyme A thioester hydrolase,and down-regulated aldehyde dehydrogenase family were involved in glycolysis/gluconeogenesis pathways,starch and sucrose metabolism pathways,amino sugar and nucleotide sugar metabolism pathways,tricarboxylic acid(TCA)cycle,and pyruvate metabolism pathways,thus promoting the formation of ethyl acetate,organic acids,alcohols,and other esters.Our results revealed the formation mechanisms of ethyl acetate and organic acids in rice-acid soup inoculated with K.marxianus L1-1.展开更多
The objective of this study was to investigate the effect of different germination times (0–48 h) on the quality characteristics, especially the volatile compounds, of fermented brown rice cake (FBRC). Post-germ...The objective of this study was to investigate the effect of different germination times (0–48 h) on the quality characteristics, especially the volatile compounds, of fermented brown rice cake (FBRC). Post-germination treatment, the viscoelasticity of the rice pulp decreased, also the hardness of FBRC steadily decreased. The 24 h germination time FBRC is considered to have the best quality including the smallest pore average area on the sliced surface and highest sensory score. In addition, the germination treatment also positively impacted the flavor of FBRC. Compared with the non-germination, the germinated groups had higher contents of alcohols, ketones, and heterocyclic compounds. The flavor volatile compounds could be generated via the amino acid metabolism and lipid oxidation pathways. A close correlation was found between the free amino acids, the free fatty acids and the main flavor volatile compounds. Principal component analysis indicated that the germination treatment improved the yeast flavor of brown rice cake;a short germination time was found best to provide a richer flavor. Overall, this study proved that moderate germination treatment effectively could improve the whole quality of FBRC.展开更多
基金Supported by the National Natural Science Foundation of China(21276111,21206053,61305017)the Programme of Introducing Talents of Discipline to Universities(B12018)+2 种基金Fundamental Research Funds for the Central Universities(JUSRP11558)the Natural Science Foundation of Jiangsu Province(no.BK20160162)the Fundamental Research Funds for the Central Universities(JUSRP51510)
文摘Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model. The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm. The optimum temperature profile began at a low temperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9 ℃, and then decreased slowly to 18℃ at 65 h. Thereafter, the temperature was maintained at 18 ℃ until the end of fermentation. A maximum ethanol production of 89.3 g.L 1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale.
基金supported by grants from the National Key R&D Program(2023YFD1301303)National Natural Science Foundation of China(32472950,U21A20249)+1 种基金China Agriculture Research System of MOF and MARA(CARS-35)National Center of Technology Innovation for Pigs,Zhejiang Agricultural Talents,Taishan Industrial Leading Talents Project.
文摘Emerging evidence of the beneficial effects of defatted rice bran(DFRB)on gut health has advanced the development of fermented defatted rice bran as a potential functional food.However,less is known about its effects and underlying mechanisms on gut health.In this study,a mouse model together with fecal microbiota transplantation(FMT)was utilized to study the effects and mechanisms of fermented DFRB(FR)on gut barrier function.We found that FR improved the intestinal morphology,gut tight junction proteins,mucin,antimicrobial peptides,and interleukin 22(IL-22)and promoted the gut Clostridium butyricum and butyrate.Notably,correlation analysis indicated gut C.butyricum and butyrate were two FR-induced effectors that improved gut health.FMT results suggested that C.butyricum,butyrate,and fecal microbiota from the FR group all reduced prolyl hydroxylase 2(PHD2)expression by activating peroxisome proliferator-activated receptor gamma(PPARγ)in the mouse colon.This decrease in gut PHD2 subsequently upregulated the hypoxia-inducible factor-1 alpha(HIF-1α)expression,which in turn increased the expression of its targeted downstream tight junction proteins,mucin and antimicrobial peptides,and colonic IL-22 secretion.Overall,FR-derived C.butyricum and butyrate might improve gut barrier function through the HIF-1 signaling pathway,which provides a reference for the application of fermented DFRB as a potential functional food for improving of gut barrier function.
基金financially supported by the National Natural Science Foundation of China (21868003)the Guangxi Natural Science Foundation (2016GXNSFEA380003, 2017GXNSFAA198265, AD18281064)the Guangxi Science and Technology Major Special Project (AA17204075 and AA17202010-3)。
文摘The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy.A new lactic acid bacteria strain designated as Lactobacillus fermentum 9-4 was screened out from 10 Shengzhamifen samples by a comprehensive method integrating agar plate selection,in vitro purine-metabolizing enzymatic activities of xanthine oxidase and urate oxidase,16 S rRNA gene sequencing and identification.The resting cells of L.fermentum 9-4 showed the maximum degradation rates of inosine and guanosine by respective 2.13×10^(-3) and 2.78×10^(-3) g/(L·min),and the highest assimilation ratio of guanosine by(55.93±3.12)%,which are improvements over LAB strains characterized previously.Yogurt fermented by L.fermentum 9-4 also efficiently assimilated the inosine and guanosine,with respective degradation rates of 98.10%and 98.56%higher than those of the commercial ones.The L.fermentum 9-4 showed excellent survival(>80%)under the conditions of pH 2.5 and 0.1%bile salt.The results suggest that L.fermentum 9-4 may be a promising candidate as a probiotic for developing low-purine foods.
基金financially supported by National Natural Science Foundation of China (32060530)Guizhou University, Gui Da Te Gang He Zi (2022) 39, Technology platform and talent team plan of Guizhou. China ((2018)5251)+2 种基金Graduate Research Fund Project of Guizhou (YJSCXJH(2019]028)Industry-University-Research Cooperation Project of Guizhou (701/700465172217)China Scholarship Council (201906670006)
文摘This study aims to explore the formation mechanism of ethyl acetate and organic acids in acid rice soup(rice-acid soup)inoculated with Kluyveromyces marxianus L1-1 through the complementary analysis of transcriptome and proteome.The quantity of K.marxianus L1-1 varied significantly in the fermentation process of rice-acid soup and the first and third days were the two key turning points in the growth phase of K.marxianus L1-1.Importantly,the concentrations of ethyl acetate,ethanol,acetic acid,and L-lactic acid increased from day 1 to day 3.At least 4231 genes and 2937 proteins were identified and 610 differentially expressed proteins were annotated to 30 Kyoto Encyclopedia of Genes and Genomes(KEGG)pathways based on the analysis results of transcriptome and proteome.The key genes and proteins including up-regulated alcohol dehydrogenase family,alcohol O-acetyltransferase,acetyl-CoA C-acetyltransferase,acyl-coenzyme A thioester hydrolase,and down-regulated aldehyde dehydrogenase family were involved in glycolysis/gluconeogenesis pathways,starch and sucrose metabolism pathways,amino sugar and nucleotide sugar metabolism pathways,tricarboxylic acid(TCA)cycle,and pyruvate metabolism pathways,thus promoting the formation of ethyl acetate,organic acids,alcohols,and other esters.Our results revealed the formation mechanisms of ethyl acetate and organic acids in rice-acid soup inoculated with K.marxianus L1-1.
基金supported by the National Key R&D Program of China(2021YFD2100200/2021YFD2100201).
文摘The objective of this study was to investigate the effect of different germination times (0–48 h) on the quality characteristics, especially the volatile compounds, of fermented brown rice cake (FBRC). Post-germination treatment, the viscoelasticity of the rice pulp decreased, also the hardness of FBRC steadily decreased. The 24 h germination time FBRC is considered to have the best quality including the smallest pore average area on the sliced surface and highest sensory score. In addition, the germination treatment also positively impacted the flavor of FBRC. Compared with the non-germination, the germinated groups had higher contents of alcohols, ketones, and heterocyclic compounds. The flavor volatile compounds could be generated via the amino acid metabolism and lipid oxidation pathways. A close correlation was found between the free amino acids, the free fatty acids and the main flavor volatile compounds. Principal component analysis indicated that the germination treatment improved the yeast flavor of brown rice cake;a short germination time was found best to provide a richer flavor. Overall, this study proved that moderate germination treatment effectively could improve the whole quality of FBRC.
