Brewing of low-alcoholic drink from corncobs via yeast-cellulase synchronous fermentation process

The present work focuses on the influence of various parameters, i.e., the dosage of cellulase, the inoculum concentration of yeast, the fermentation temperature and the fermentation time, on the alcohol content and sensory evaluation of the low-alcoholic health drink produced from corncob in a yeast-cellulase synchronous fermentation process. The fermentation was performed by inoculating the seed solution (containing corncob powder and yeast) and cellulase into the synchronous saccharification fermentation medium. Single-factor experiments and orthogonal experiments were performed, and the optimal processing conditions were obtained based on the characterizations of alcohol content and sensory evaluation. The results show that the alcohol content and sensory evaluation of the drink can reach 6.1 vol.% and 92, respectively, when the dosage of cellulase, inoculum concentration of yeast, the fermentation temperature and the fermentation time are 15 U/g, 7%, 32℃ and 84 h, respectively.

双酶法制备玉米芯还原糖工艺条件优化

目的:实现玉米芯的再利用与资源优化。方法:以玉米芯为原料,采用纤维素酶、半纤维素酶协同降解玉米芯制备还原糖,在单因素试验基础上,利用响应面法对双酶配比、酶添加量、酶解时间、酶解温度等工艺条件进行优化。结果:玉米芯降解产还原糖的最优工艺参数为:双酶配比(m_(纤维素酶)∶m_(半纤维素酶))13∶2,酶添加量3.25%,酶解时间5.0 h,酶解温度50℃,该条件下制备的玉米芯酶解液中还原糖含量可达12.45 mg/mL。结论:选用纤维素酶、半纤维素酶协同降解玉米芯高效定向制备还原糖,可实现玉米芯的高值化利用。

《微生物学》课程网络教学资源的构建

网络教学资源建设是网络教学模式有效运行的重要保障。秉着应用性、专业性、互动性及时效性原则,按着"一条主线、两个侧重、三个结合"的思路,重构《微生物学》课程网络教学资源,形成"基础内容+专业性与前沿性内容+产学研结合内容"等三大模块的微生物学课程网络教学资源。能有效弥补传统教学中的不足,并将推动教师教学水平、教学能力提升和人才培养质量的提高。