Rice flour, puparium of yellow mealworm, peanut shell and sunflower seed shell are made into the culture medium, and the optimal solid-phase fermen- tation formula for M. flavoviride is figured out. In the solid-phase...Rice flour, puparium of yellow mealworm, peanut shell and sunflower seed shell are made into the culture medium, and the optimal solid-phase fermen- tation formula for M. flavoviride is figured out. In the solid-phase fermentation, Design-Expert is applied to analyze the significance of all components on the sporu- lotion, and response surface method used to optimize the fermentation medium of M. flavoviride. The results show that puparlum of yellow mealworm is the most sig- nificant component for the sporulation; and the optimal medium formula for the fermentation of M. flavoviride： 0.25-g rice flour, 0. 14-g yellow mealworm pupari- urn, 1.00-g peanut shell, and 0.25-g sunflower seedshell. In this optimal medium, the sporulation achieves 100. 013 × 10^8 spores/mL fungal liquid, 31.7% higher than that of the initial design. Application of the optimal formula will reduce the production cost, obtain higher yield of spores, produce no pollution, and offer tech- nical support for the future large-scale production.展开更多
There was little research on the changes and interconversion of organic compounds in the intermediate liquid-phase productsin the hydrogen production by anaerobic fermentation of coal.The types and concentrations of t...There was little research on the changes and interconversion of organic compounds in the intermediate liquid-phase productsin the hydrogen production by anaerobic fermentation of coal.The types and concentrations of the intermediate liquid-phase products are not only related to the efficiency of coal conversion into biohydrogen,but one of the important contents of study on the generation mechanism of biohydrogen from coal.In order to study the change of key liquid phase products in the process of bio-hydrogen production from coal,the simulation experiments of bio-hydrogen production were conducted under suitable environmental conditions using lignite from Daliuta,Shaanxi province.The hydrogen concentration and key liquid phase products were measured using gas chromatography and GC-MS,respectively,to reveal its change.The results show that:(1)there is correspondence between the key liquid phase products and hydrogen yield.The saturated alkanes and cyclic hydrocarbons show a trend of first increasing,then decreasing,and finally increasing,but the changes of proteinaceous materials are just the opposite,which is correspondent to the initial stage,peak stage and terminal stage of hydrogen production,respectively.(2)The short-chain volatile fatty acids are accumulated gradually in the process of hydrogen production,and the short-chain acids of aromatic show a trend of first increasing,then decreasing,increase again and finally decreasing,which is correspondent to the different biochemical reactions,such as the release of small molecules,the utilization of microorganisms,hydrocarbon oxidation and the redegradation of macromolecule.(3)The lipids,aldehydes and ketones are the parent substances of acid production,and the changes are related to the increased acids to a certain extent.This research not only reveals the biochemical effects between gas and liquid phases,but further enriches the theory of bio-hydrogen production from coal.展开更多
In the present study,the effects of cooked rice(CR)with added fructo-oligosaccharide(FOS)on faecal flora were studied by a simulated in vitro digestion and fermentation method.The total carbohydrate content,p H,and s ...In the present study,the effects of cooked rice(CR)with added fructo-oligosaccharide(FOS)on faecal flora were studied by a simulated in vitro digestion and fermentation method.The total carbohydrate content,p H,and s hort-chain fatty acids(SCFAs)were determined during in vitro digestion and fermentation.The change in the bacterial phase distribution after the fermentation was also analysed.The results showed that t he total carbohydrate content of the CR with added FOS(FCR)significantly decreased during the simulated digestion.Meanwhile,the p H of the FCR decreased and the SCFAs concentration increased significantly compared to those of the CR during the simulated fermentation.In addition,the FCR showed the advantage of promoting beneficial bacteria,such as Bifidobacterium and Lactobacillus,and inhibiting harmful bacteria,such as Bacteroides and Klebsiella compared to the CR.Therefore,the FOS as a prebiotic could be recommended to produce the high-quality healthy rice food.展开更多
Mulberries(Morus alba L.cv.Longsang 1),rich in various nutrients and bioactive compounds.Fermentation can improve the nutritional value of fruit juice processed from mulberries,making it easier to absorb,and can also ...Mulberries(Morus alba L.cv.Longsang 1),rich in various nutrients and bioactive compounds.Fermentation can improve the nutritional value of fruit juice processed from mulberries,making it easier to absorb,and can also improve the taste and aroma,thus promoting further development.this study investigates the differences in aroma and sensory attributes between Pichia kudriavzevii and Weissella confusa mixed bacterial fermentation(PWF)and sequentially fermented(MLF)mulberry juices.Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)analysis was employed to examine the volatile metabolites in fermentation juice,while high performance liquid chromatography(HPLC)-MS analysis quantified the free amino acid and organic acid content.additionally,electronic nose and electronic tongue technologies were utilized for sensory evaluation.Results from HS-SPME-GC-MS analysis revealed a notable 61.06%increase in esters in MLF juice,imparting fruity and floral aromas.HPLC-MS analysis indicated a 52.69%increase in sour amino acids in MLF juice,with umami amino acids being 2.23 times higher compared to PWF,resulting in a more pronounced taste profile.additionally,succinic acid,citric acid,lactic acid,tartaric acid,and malic acid exhibited reductions of 20%,50%,12.66%,75%,and 43.18%,respectively.Electronic tongue and electronic nose analyses demonstrated elevated response values for aromatic components and decreased astringency and bitterness in MLF juice.this research presents a novel fermentation approach to enhance the sensory attributes of fermented mulberry juice.展开更多
为开发新型高品质的蜂蜜茶酒,利用酿酒酵母和非酿酒酵母混菌发酵制备蜂蜜茶酒,采用电子鼻技术结合顶空固相微萃取-气相色谱-质谱(Headspace Solid-Phase Micro Extraction and Gas Chromatography Mass Spectrometry,HS-SPME-GC-MS),并...为开发新型高品质的蜂蜜茶酒,利用酿酒酵母和非酿酒酵母混菌发酵制备蜂蜜茶酒,采用电子鼻技术结合顶空固相微萃取-气相色谱-质谱(Headspace Solid-Phase Micro Extraction and Gas Chromatography Mass Spectrometry,HS-SPME-GC-MS),并对发酵蜂蜜茶酒的基本理化、有机酸和多酚含量进行检测,以酿酒酵母单菌发酵(SF)和非酿酒酵母单菌发酵(HF)产品作为对比分析,综合评价混菌发酵(MF)对蜂蜜茶酒品质和风味的影响。结果表明:相较于SF和HF,MF提高了蜂蜜茶酒总酚和总黄酮含量。发酵后样品的有机酸含量上升,多酚含量下降。HF电子鼻传感器响应值低,且MF大部分传感器响应值大于SF。HS-SPME-GC-MS共鉴定出75种香气成分,混菌发酵使蜂蜜茶酒中的挥发性化合物种类和含量显著增加(P<0.05)。PLS-DA分析共筛选出10种差异化合物(VIP>1),其中有6种为酯类风味物质。OAV>1的关键香气成分共有12种,相较于HF和SF,对MF香气贡献率较高的为具有花香的苯乙醇、蜂蜜甜香的乙酸苯乙酯、水果香气的甲酸戊酯和醋酸正丙酯等。综上,混菌发酵蜂蜜茶酒相较于单菌发酵更具优势,总体风味更丰富浓郁。本文为非酿酒酵母在酒类中的应用及茶叶副产物深加工利用提供了理论依据。展开更多
基金Sponsored by Anhui Province Natural Science Foundation(1408085QC52)Science and Technology Key Projects of China Tobacco Corporation(IPM-201411)
文摘Rice flour, puparium of yellow mealworm, peanut shell and sunflower seed shell are made into the culture medium, and the optimal solid-phase fermen- tation formula for M. flavoviride is figured out. In the solid-phase fermentation, Design-Expert is applied to analyze the significance of all components on the sporu- lotion, and response surface method used to optimize the fermentation medium of M. flavoviride. The results show that puparlum of yellow mealworm is the most sig- nificant component for the sporulation; and the optimal medium formula for the fermentation of M. flavoviride： 0.25-g rice flour, 0. 14-g yellow mealworm pupari- urn, 1.00-g peanut shell, and 0.25-g sunflower seedshell. In this optimal medium, the sporulation achieves 100. 013 × 10^8 spores/mL fungal liquid, 31.7% higher than that of the initial design. Application of the optimal formula will reduce the production cost, obtain higher yield of spores, produce no pollution, and offer tech- nical support for the future large-scale production.
基金Project supported by the National Natural Science Foundation of China“Response Mechanism of Trace Elements to Coal Methane Generation”(No.41502158)Henan Science and Technology Key Project“Key Technologies and Applications of Coal and Straw Synergistic Conversion of Biomethane”(No.:182102310845).
文摘There was little research on the changes and interconversion of organic compounds in the intermediate liquid-phase productsin the hydrogen production by anaerobic fermentation of coal.The types and concentrations of the intermediate liquid-phase products are not only related to the efficiency of coal conversion into biohydrogen,but one of the important contents of study on the generation mechanism of biohydrogen from coal.In order to study the change of key liquid phase products in the process of bio-hydrogen production from coal,the simulation experiments of bio-hydrogen production were conducted under suitable environmental conditions using lignite from Daliuta,Shaanxi province.The hydrogen concentration and key liquid phase products were measured using gas chromatography and GC-MS,respectively,to reveal its change.The results show that:(1)there is correspondence between the key liquid phase products and hydrogen yield.The saturated alkanes and cyclic hydrocarbons show a trend of first increasing,then decreasing,and finally increasing,but the changes of proteinaceous materials are just the opposite,which is correspondent to the initial stage,peak stage and terminal stage of hydrogen production,respectively.(2)The short-chain volatile fatty acids are accumulated gradually in the process of hydrogen production,and the short-chain acids of aromatic show a trend of first increasing,then decreasing,increase again and finally decreasing,which is correspondent to the different biochemical reactions,such as the release of small molecules,the utilization of microorganisms,hydrocarbon oxidation and the redegradation of macromolecule.(3)The lipids,aldehydes and ketones are the parent substances of acid production,and the changes are related to the increased acids to a certain extent.This research not only reveals the biochemical effects between gas and liquid phases,but further enriches the theory of bio-hydrogen production from coal.
基金financial support from the National Key R&D Program of China(2018YFD0400500)the Key Research and Development Program of Jiangsu Province(BE2018323)Qing Lan Project of Jiangsu Province and the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD)。
文摘In the present study,the effects of cooked rice(CR)with added fructo-oligosaccharide(FOS)on faecal flora were studied by a simulated in vitro digestion and fermentation method.The total carbohydrate content,p H,and s hort-chain fatty acids(SCFAs)were determined during in vitro digestion and fermentation.The change in the bacterial phase distribution after the fermentation was also analysed.The results showed that t he total carbohydrate content of the CR with added FOS(FCR)significantly decreased during the simulated digestion.Meanwhile,the p H of the FCR decreased and the SCFAs concentration increased significantly compared to those of the CR during the simulated fermentation.In addition,the FCR showed the advantage of promoting beneficial bacteria,such as Bifidobacterium and Lactobacillus,and inhibiting harmful bacteria,such as Bacteroides and Klebsiella compared to the CR.Therefore,the FOS as a prebiotic could be recommended to produce the high-quality healthy rice food.
基金supported by the Natural Science Foundation of Heilongjiang Province(LH2022C075)Key Laboratory of Functional inorganic Material Chemistry(Heilongjiang University),Ministry of Education.
文摘Mulberries(Morus alba L.cv.Longsang 1),rich in various nutrients and bioactive compounds.Fermentation can improve the nutritional value of fruit juice processed from mulberries,making it easier to absorb,and can also improve the taste and aroma,thus promoting further development.this study investigates the differences in aroma and sensory attributes between Pichia kudriavzevii and Weissella confusa mixed bacterial fermentation(PWF)and sequentially fermented(MLF)mulberry juices.Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)analysis was employed to examine the volatile metabolites in fermentation juice,while high performance liquid chromatography(HPLC)-MS analysis quantified the free amino acid and organic acid content.additionally,electronic nose and electronic tongue technologies were utilized for sensory evaluation.Results from HS-SPME-GC-MS analysis revealed a notable 61.06%increase in esters in MLF juice,imparting fruity and floral aromas.HPLC-MS analysis indicated a 52.69%increase in sour amino acids in MLF juice,with umami amino acids being 2.23 times higher compared to PWF,resulting in a more pronounced taste profile.additionally,succinic acid,citric acid,lactic acid,tartaric acid,and malic acid exhibited reductions of 20%,50%,12.66%,75%,and 43.18%,respectively.Electronic tongue and electronic nose analyses demonstrated elevated response values for aromatic components and decreased astringency and bitterness in MLF juice.this research presents a novel fermentation approach to enhance the sensory attributes of fermented mulberry juice.
文摘为开发新型高品质的蜂蜜茶酒,利用酿酒酵母和非酿酒酵母混菌发酵制备蜂蜜茶酒,采用电子鼻技术结合顶空固相微萃取-气相色谱-质谱(Headspace Solid-Phase Micro Extraction and Gas Chromatography Mass Spectrometry,HS-SPME-GC-MS),并对发酵蜂蜜茶酒的基本理化、有机酸和多酚含量进行检测,以酿酒酵母单菌发酵(SF)和非酿酒酵母单菌发酵(HF)产品作为对比分析,综合评价混菌发酵(MF)对蜂蜜茶酒品质和风味的影响。结果表明:相较于SF和HF,MF提高了蜂蜜茶酒总酚和总黄酮含量。发酵后样品的有机酸含量上升,多酚含量下降。HF电子鼻传感器响应值低,且MF大部分传感器响应值大于SF。HS-SPME-GC-MS共鉴定出75种香气成分,混菌发酵使蜂蜜茶酒中的挥发性化合物种类和含量显著增加(P<0.05)。PLS-DA分析共筛选出10种差异化合物(VIP>1),其中有6种为酯类风味物质。OAV>1的关键香气成分共有12种,相较于HF和SF,对MF香气贡献率较高的为具有花香的苯乙醇、蜂蜜甜香的乙酸苯乙酯、水果香气的甲酸戊酯和醋酸正丙酯等。综上,混菌发酵蜂蜜茶酒相较于单菌发酵更具优势,总体风味更丰富浓郁。本文为非酿酒酵母在酒类中的应用及茶叶副产物深加工利用提供了理论依据。
