Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.

Online Field Current Estimation for Brushless Synchronous Starter/Generator Considering the Rectifier Commutation Mode

The information of the field current is essential for the brushless synchronous starter/generator system,which determines the performance and health status of this system.However,since the field winding of the main machine is installed in the rotor part,the measurement of the field current in this brushless system seem impossible.Considering that,the field current might be affected by the rectifier mode,the field current estimation method in different rectifier mode is studied in this paper.The main exciter(ME)rotor currents were restructured based on the ME flux equations.With these restructured rotor currents,the field current in different rectifier commutation mode is analyzed,then the field current estimation method considering the rectifier mode can be obtained.The experiments in different rectifier modes are carried out to verify the proposed method.

通过西门子Starter软件调试G120C变频器

文章介绍了使用西门子变频器调试工具Starter软件对G120C变频器进行调试的过程。其中包括恢复出厂设置、宏应用、软件控制、电机识别、PID压力调节等功能。

利用Community Starter Kit构建Web网站

随着网络技术的发展,越来越多的网站采用ASP.NET为工具进行开发,但由于其复杂性使很多开发者望而却步,为了能够让开发者能够快速的构建W eb站点,M icrosoft推出了ASP.NET StarterK it,这里对ASP.NET Starter K it进行了描述,并用其中的Community Starter K it构建了一个具有评价、用户投票、上载配额、更改通知和主题的W eb站点。

利用微软Community Starter Kit创建图书馆网站

微软ASP.NET技术用在开发网站上具有代码安全、开发速度快等优点,但开发人员很常掌握这项技术的所有特点以及这项技术带来的优势。ASP.NET Starter Kit(asp.net启动工具包)为开发者提供了ASP.NET和.NET framework一个非常好的途径,通过该启动工具包能建立一个完整的应用程序解决方案。该文采用启动工具包里面的Community Starter Kit案例来开发图书馆网站。通过较长时间运行,该网站表现出很好的稳定性和实用性。

A Novel Open-winding Permanent Magnetic Starter-generator

针对永磁电机应用于车载起动／发电系统时存在的电压调节困难、适用转速范围窄、功率因数较低等问题，提出一种新型永磁车载起动／发电系统。通过引入绕组开路型永磁电机，绕组一端接整流桥形成输出直流侧，另一端接逆变桥形成控制端，构成具有宽转速范围和高效率的永磁电机起动／发电系统。分析该系统的起动、发电一体化工作原理，给出了通过逆变侧变换器实现发电机电压、电流控制的方案。仿真和实验结果表明，该新型车载起动／发电系统具有优良的发电调压控制性能，并且适应较宽的转速范围。

Implementation and Study of a Novel Doubly Salient Structure Starter/Generator System

A new type of double salient starter/generator is presented, which can be used in aircraft Low Voltage Direct Current (LVDC), Variable Speed Constant Frequency (VSCF) and High Voltage Direct Current (HVDC) systems. The operational theory of the motor and generator is analyzed, and corresponding control strategies are given. An 18kW prototype has been implemented to verify the system performance. It is shown that the DSM S/G system possesses simple structure, high efficiency and flexible control. It is ap...

Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages

The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus(labeled L-S)on microbial community and flavor in fermented sausages during the ripening process.Culture-dependent(colony count)and culture-independent(high-throughput sequencing)methods were employed to evaluate bacterial communities.Volatile compounds were identified by gas chromatography-mass spectrometry,and the results were analyzed by principal component analysis(PCA).The identified bacteria with high relative abundance included Lactobacillus and Pediococcus,and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process.At the end of ripening,2-nonenal,tetradecanal,ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages.Sensory evaluation showed a high score in the L-S fermented sausages.Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products.

RESEARCH OF THE SWITCHED RELUCTANCE STARTER/GENERATOR SYSTEMS

This paper focuses on the simulation and test of the switched reluctance starter/generator systems. Through the emulational analysis of the initial starting torque, the optimal turn-on section of the power switches is discovered. The fundamental theory of the generating operation is analyzed with the linearity model, and a new method is presented based on voltage pulse width modulation for the generating mode control. Through the steady-state and optimized emulation of the output power and system efficiency, the optimizational control approach for the generating mode over a wide speed range is introduced. At last, the test of the 3KW prototype system shows that the dynamic and static performance of this system is fine.

Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

Freshly harvested paddy rice was randomly obtained from three different farms in “Ofada” town, Ogun State, Nigeria and processed according to the traditional parboiling method. The rice was inoculated singly with cultures of Lactobacillus amylophilus, Leuconostoc mesenteroides, Saccharomyces uvarum and Saccharomyces cerevisiae which were isolated from the soak-water. In order to assess the effect of starter cultures on the soaking time of the rice, the pH and titratable acidity were determined at 12 h interval. The chemical composition and the sensory quality of the rice were also determined at the end of the soaking period while uninoculated rice served as control. The chemical composition of the rice as well as the pH and TTA of the soak-water were significantly (p < 0.05) different from the control while the processing time was shortened to 48 h. The rice inoculated with Saccharomyces uvarum and Saccharomyces cerevisae had the highest protein content and best sensory attributes.

Selection of Lactic Acid Bacteria Isolated from San Simón da Costa Cheese (PDO) in Order to Develop an Autochthonous Starter Culture

Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simón da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simón da Costa cheese from pasteurised milk.

Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits

Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation proc-ess involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological processes have resulted in the production of different fermented milk products of higher nutri-tional value under controlled conditions. These products represent an important component of functional foods, and intense research efforts are under way to develop dairy products into which probiotic organisms are incorporated to make them more valuable. This article provides an overview of the different starter cultures and health benefits of fer-mented dairy products, which can be derived by the consumers through their regular intake.

Bifidobacteria as Potential Functional Starter Cultures: A Case Study by MSc Students in Food Science and Technology (University of Foggia, Southern Italy)

This research paper was the results of activity of MSc students of Food Science and Technology, attending the class “Biotechnology of Functional Starter”. Five strains of bifidobacteria (Bifidobacterium animalis subsp. lactis;B. longum subsp. infantis;B. breve;B. animalis subsp. animalis;B. bifidum) were evaluated in order to assess their suitability as functional starter cultures, by studying the following technological and probiotic traits: growth at different temperatures, NaCl amounts and pH values;acidifying ability;metabolism (arginin deamination, esculin hydrolysis, acetoin production);survival at low pH and in presence of bile salts;hydrophobic properties;antibiotic resistance. After laboratory assays and strain selection through a multivariate analyses, it was highlighted that B. longum subsp. infantis and B. animalis subsp. lactis represent a good compromise as potential functional starter cultures, as B. animalis subp. lactis showed a high growth index at pH 5 and good values at 25?C and 30?C, as well as the minimal viability loss at pH 2.5. B. longum subsp. infantis DSMZ 20088 was the best microorganism for its growth index in presence of 6.5% of salt added and at 25?C and 30?C.

Torque Distribution Strategy for Integrated Starter/ Generator Hybrid Bus Implemented by Fuzzy Algorithm

A torque distribution strategy was designed by using fuzzy logic to realize the optimal control. The vehicle load zones were dynamically divided into several zones by several torque lines to indicate the drivers demand and the high or low efficient operating areas of the diesel engine. The fuzzy logic controller with trapezoid membership function and Mamdani rule reference mechanism was utilized. There are over 100 rules used in this fuzzy-based torque distribution strategy which are sorted into four rule-bases. The fuel economy and acceleration tests were designed to test and validate the integrated starter/generator (ISG) bus perfor-mance using fuzzy-based torque distribution strategy. The fuel economy is improved 7.7% compared with the rule-based strategy. Finally the road test results reveal that there is about 15% improvement of fuel economy. And the 0-50 km/h acceleration time is 9.5% shorter than the original bus.

Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages

Effects of a starter culture composed of Lactobacillus sakei,Pediococcus pentosaceus,Staphylococcus xylosus and S.carnosus at the ratios(m/m)of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated.In starter culture-inoculated sausages,Lactobacillus spp.,Pediococcus spp.and Staphylococcus spp.were predominant bacterial genus and their relative abundances ranged from 70.14%to 25.98%,57.66%to 14.08%,and 15.71%to 13.40%during fermentation,respectively.Accordingly,Lactobacillus spp.and Weissella spp.were predominant bacterial genus and their relative abundances ranged from 63.14%to 24.70%and 49.40%to 11.96%during spontaneous fermentation,respectively.Furthermore,the abundances of undesirable microorganisms such as Yersinia spp.,Enterobacter spp.,Acietobacter spp.and Psychrobacter spp.were lower than that of the control.The levels of histamine,putrescine,tyramine and cadaverine in Chinese Sichuan sausages with starter cultures inoculation were significantly lower(P<0.05)than that of the control,and were decreased by 83.09%,69.38%,51.87%and 57.20%,respectively,at the end of the ripening.These results revealed that the starter cultures inoculation was a better alternative for microbial quality improvement and biogenic amine reduction of Chinese Sichuan sausages with good sensory attributes.

Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix

Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years.Factors such as food matrix and food processing may alter the structure of wheat proteins,and hence affect its allergenic properties.However,few reports have focused on the influence of Chinese traditional starter fermentation on wheat allergy.In this study,5 starters from different regions of China were used for fermentation,and protein characteristics were monitored by sodium dodecyl sulfate polyacrylamide gel electropheresis,and immunoreactivity analyzed by immunoassay with allergenic serum was obtained from New Zealand white rabbits.The allergenicity of steamed and baked matrices was also evaluated.The results showed that the allergenicity of wheat dough was basically increased at the beginning and then decreased during fermentation,but specific trends depend on different starters.With the progress of fermentation,especially as pH value decreased to 3.0-4.0,the allergenicity decreased significantly.Baking and steaming can reduce the allergenicity of wheat matrix,but fermentation is not a key factor affecting the allergenic activity of proteins.Our results can provide a theoretical basis for controlling wheat allergenicity in food proces sing or producing hypoallergenic food.

Bacteriocin characterization of autochtonous Lactococcus lactis L54 and its application as starter culture for Beyaz cheese

White brined cheese is one of the most produced and consumed cheese varieties in Mediterranean region.Beyaz cheese is a type of white brined cheese and is usually produced from pasteurized cow’s milk.Cheese produced from raw milk or contaminated after production with foodborne pathogens may have a safety risk.Beyaz cheese provides a favorable environment for growth of Listeria monocytogenes,a psychrotrophic pathogen.Objective of this study was to evaluate use of nisin producing autochtonous Lactococcus lactis L54 to control L.monocytogenes ATCC 7644 in Beyaz cheese during storage for 90 days.Characterization of bacteriocin demonstrated that nisin L54 has a broad inhibition spectrum on both pathogens including L.monocytogenes ATCC 7644,Staphylococcus aureus ATCC 43300,Bacillus cereus ATCC 33019 and several other lactic acid bacteria strains.The safety assessment revealed that L.lactis L54 did not contain tested virulence genes and showed no hemolytic and DNAse activity.Inoculation of L.lactis L54 to Beyaz cheese significantly decreased the L.monocytogenes counts compared to the control and did not show any negative effect on the physicochemical and sensory properties.L.lactis L54 strain was concluded as potential bioprotective,starter or co-starter culture for Beyaz cheese production.

Revealing the functional microbiota for acetic acid formation in Daqu starter for Chinese Nong-Xiang Baijiu fermentation

High content of ethyl acetate may destroy the typical flavor of Chinese Nong-xiang Baijiu.Formation of ethyl acetate is closely related to its precursor acetic acid from Daqu starter in the fermentation process of Chinese Baijiu.In this study,the potential functional microbiota responsible for production of acetic acid was explored by correlation analysis and function prediction in Nong-xiang Daqu from different geographical regions.Our results revealed that the microbial community of Daqu starter was correlated with its acetic acid content.In addition,the relative abundances of Weissella,Lactobacillus,Bacillus,Kroppenstedtia,and Pichia were higher in the Daqu with high content of acetic acid.Furthermore,Acetobacter,Weissella,Lactobacillus,Pichia,Candida,and Rhizo-mucor were significantly(p<0.01)and positively correlated with acetic acid.Meanwhile,higher abundances of most genes that encoding enzymes participated in glycolysis and pentose phosphate pathways for acetic acid synthesis,were observed by PICRUSt2 approach in the Daqu starters with high content of acetic acid.Taken together,Acetobacter,Weissella,Lactobacillus,Pichia,and Candida were determined as the potential functional microbiota for producing acetic acid in Nong-xiang Daqu starters.These results provided evidence of microbiota for revealing the possible causes of high acetic acid and ethyl acetate in Nong-xiang Baijiu brewing process,and laid theoretical foundation for regulation of Baijiu fermentation by functional microbiota.

Gastrointestinal Tract Development in Unweaned Calves Feeding Different Amounts of Milk and Different Starters

This study was conducted to determine the effect of different starter diets and different amounts of milk on growth performance and gastrointestinal tract development in unweaned calves. 16 calves were assigned to 4 groups, 4 calves in each group. These four groups received the following treatments respectively: 1) high milk (6 L) + low starch (21%), high NDF (28%), high molasses (10%) starter (HMLS group);2) high milk (6L) + high starch (40%), low NDF (14%), low molasses (5%) starter (HMHS group);3) low milk (3 L) + low starch (21%), high NDF (28%), high molasses (10%) starter (LMLS group);4) low milk (3 L) + high starch (40%), low NDF (14%), low molasses (5%) starter (LMHS group). The trial was of 2 × 2 factorial design. All calves had free access to hay and water. Results showed that the low milk allowance increased calf concentrate dry matter intake (DMI) and total DMI, reduced body height at 4 weeks of age, reduced heart girth at 6 weeks of age (P < 0.05). The low milk allowance increased complex stomach full weight, reticulorumen full weight, and the percentages of stomach full weight and reticulorumen full weight over body weight (P < 0.05). The low starch, high fiber, high molasses starters reduced the complex stomach full weight, the proportion of the complex stomach empty weight over body weight, reticulorumen empty weight, abomasum full weight, the proportion of abomasum empty weight over body weight and reticulorumen volume (P < 0.05). The low milk allowance increased calf intestine length, small intestine full weight, the proportion of small intestine full weight over body weight, but reduced the jejunum villus width (P < 0.05), increased ruminal pH (P < 0.05). The low milk allowance reduced papilla length in rumen anterior ventral blind sac, but increased papilla length in the posterior ventral sac

Isolation of Acetic Acid Bacteria and Preparation of Starter Culture for Apple Cider Vinegar Fermentation

Vinegars are commonly used as food condiments and preservatives. Apple cider vinegar (ACV) is also used in the Ayurvedic pharmaceutical industry because of its medicinal properties. Since specifically selected starter cultures for commercial vinegar production are not readily available, apple juice supplemented with sugar is commonly inoculated with a microbiologically undefined culture obtained from the previous batch of ACV. The present work focuses on the isolation of yeasts and acetic acid bacteria from ACV and the preparation of a starter culture. ACV was produced in a bench scale bioreactor using a traditional fermentation process wherein an acetic acid concentration of 3.8% was obtained after three weeks. Several acetic acid bacteria (AAB) were isolated from ACV using selective media. Microscopy revealed the cultures to be gram negative to gram variable short rods. The growth pattern of the isolates on differential media and biochemical tests suggested the presence of Acetobacter and Gluconobacter species. Ten potent isolates were selected for starter culture preparation. Two consortia were formulated with five AAB isolates in each along with a yeast isolate and used for ACV production, wherein an acetic acid concentration of 4.2% - 4.9% was obtained in 10 - 12 days. Thus, these two starter cultures with locally isolated AAB can be used for the commercial production of apple cider vinegar.