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康普茶饮料感官品质、理化性质及微生物多样性分析
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作者 赵洁羽 魏涛 +1 位作者 秦菲 刘倩 《食品工业科技》 CAS 北大核心 2023年第1期172-180,共9页
为研究我国康普茶风味、发酵性能及微生物组成,本文收集了不同地区的12个康普茶样品,以其为发酵剂制备康普茶饮品,从感官品质、理化性质及微生物多样性等方面进行分析。结果表明,12个康普茶饮品风味具有一定差异,样品liq2酸甜比例适中,... 为研究我国康普茶风味、发酵性能及微生物组成,本文收集了不同地区的12个康普茶样品,以其为发酵剂制备康普茶饮品,从感官品质、理化性质及微生物多样性等方面进行分析。结果表明,12个康普茶饮品风味具有一定差异,样品liq2酸甜比例适中,气味酸香无杂味,liq4口感寡淡且有腐臭的不良气味,liq10口感酸苦,其余各样品虽口感偏酸或偏甜,但无明显异味。在发酵过程中,大部分样品发酵液呈现pH和可溶性固形物下降、总酸上升、总酚含量波动的趋势,有机酸以葡萄糖酸、乙酸和乳酸为主,其中,liq2有机酸种类最为丰富,且苹果酸含量较高,发酵3和7 d的各康普茶饮品对DPPH自由基的清除率均在75%以上。微生物多样性分析结果表明,各样品中细菌主要包括驹形氏杆菌(Komagataeibacter)、葡糖杆菌(Gluconobacter)和醋酸杆菌(Acetobacter),真菌则以德克酵母(Dekkera)、Starmerella和接合酵母(Zygosaccharomyces)为主,除此以外部分样品中还含有假单胞菌(Pseudomonas)、不动杆菌(Acinetobacter)、镰刀菌(Fusarium)等有害微生物。本研究结果表明各康普茶样品发酵活力不同,有机酸组成与含量对风味具有一定影响,均具有良好的抗氧化能力,部分样品在微生物组成方面存在一定安全性问题,可为开发具有地域特色的康普茶产品提供理论依据。 展开更多
关键词 康普茶 感官品质 理化性质 微生物多样性
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米糠粕不溶性膳食纤维理化性质及对高脂大鼠肠道菌群的影响 被引量:11
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作者 刘倩 范誉川 +2 位作者 刘素诗 赵洁羽 魏涛 《食品科学》 EI CAS CSCD 北大核心 2021年第15期174-179,共6页
米糠粕中膳食纤维含量丰富,可作为膳食纤维的良好来源。本实验利用多种酶对米糠粕进行处理,制备米糠粕不溶性膳食纤维(rice bran insoluble dietary fibers,RBIDF),并对其表面结构、常规成分和理化性质进行分析,此外建立高脂大鼠模型,研... 米糠粕中膳食纤维含量丰富,可作为膳食纤维的良好来源。本实验利用多种酶对米糠粕进行处理,制备米糠粕不溶性膳食纤维(rice bran insoluble dietary fibers,RBIDF),并对其表面结构、常规成分和理化性质进行分析,此外建立高脂大鼠模型,研究RBIDF干预对高脂大鼠肠道菌群的影响。结果表明:制备的RBIDF中不溶性膳食纤维质量分数约为64%,与米糠粕相比,其表面结构更为疏松多孔,持水性和持油性有所提高;RBIDF具有良好的葡萄糖和胆固醇吸附能力,对其吸附量最高分别为6.4 mg/g和12.8 mg/g;此外,RBIDF表现出一定的抗氧化能力,能够有效清除羟自由基和1,1-二苯基-2-三硝基苯肼自由基;RBIDF干预能够在一定程度上改善高脂膳食造成的肠道微生物数量和组成变化,调节肠道菌群平衡。综上,RBIDF在体内和体外都具有良好的活性,本研究为其开发利用提供了一定的理论依据。 展开更多
关键词 米糠粕 不溶性膳食纤维 理化性质 肠道菌群
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Mechanism of Solid State Fermentation in Reducing Free Gossypol in Cottonseed Meal and the Effects on the Growth of Broiler Chickens 被引量:4
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作者 ZHAO Jie-yu MEI Jia-jia +1 位作者 QIN Fei WEI Tao 《Agricultural Science & Technology》 CAS 2022年第1期17-23,共7页
[Objective] This study aims to reduce the free gossypol(FG) and improve utilization rate of cottonseed meal(CSM) by solid state fermentation(SSF). [Method]Bacillus subtilis GJ00141 and Saccharomyces cerevisiae GJ00079... [Objective] This study aims to reduce the free gossypol(FG) and improve utilization rate of cottonseed meal(CSM) by solid state fermentation(SSF). [Method]Bacillus subtilis GJ00141 and Saccharomyces cerevisiae GJ00079 were applied for the SSF and the optimal carbon source, nitrogen source, inorganic salt, moisture content, inoculum level, fermentation temperature, and fermentation time were investigated. The detoxifying effects of different products of GJ00141 were examined with gossypol as substrate. A total of 90 one-day-old broilers were randomized into group A [control, basal diet with 36% soybean meal(SM)], group B(basal diet with 18% SM and 18% CSM), and group C [basal diet with 18% SM and 18% fermented CSM(FCSM)] and thereby the influence of FCSM on the growth of broilers was explored. [Results] The maximum reduction rate(59%) of FG was achieved under the following fermentation conditions: solid medium composed of 96% CSM, 1%glucose, 1% ammonium sulfate, and 2% corn grits, 45% moisture content, 20%inoculum, fermentation at 30 °C for 60 h. Both the viable and inactivated cells of GJ00141 can reduce the content of gossypol, but the reduction rates were only about 20% after 72 h of incubation. Cellular contents and supernatant demonstrated strong detoxifying activity, which achieved the reduction rates of about 95% after 48 h, and the removal was free from the influence of proteinase K, heat, or EDTA. In the 42 d feeding experiment on broilers, the ratios of feed to gain were insignificantly different between the group C and group A. [Conclusion] This method achieved high rate of removing FG in CSM. The reason was the likelihood that the stable compounds in the cellular contents and supernatant of GJ00141 adsorb or bind to FG. Broilers grew well with the FCSM. Thus, it was an efficient detoxifying method for CSM. 展开更多
关键词 Cottonseed meal Solid state fermentation Free gossypol Bacillus subtilis MECHANISM
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