Effect of Nitric Oxide on Alcoholic Fermentation and Qualities of Chinese Winter Jujube During Storage

This article investigates the effects of nitric oxide （NO） on alcoholic fermentation and the qualities of Chinese Winter Jujube during storage, and explores the action mechanisms of browning and softening of fruits to provide theoretical proofs for using NO in the storage of Chinese Winter Jujube. Chinese Winter Jujube fruits were fumigated with different concentrations of NO gas （0, 10, 20, 30 μL L^-1） under anaerobic conditions and stored at 22±1℃ and 4± 1℃. The changes in appearance qualities, the contents of pyruvate, ethanol, acetaldehyde, and the activities of alcohol dehydrogenase （ADH） and lactate dehydrogenase （LDH） were investigated. The contents of pyruvate, ethanol, and acetaldehyde were significantly reduced, and the peak of pyruvate content was delayed by 20 μL L^-1 NO. The activities of ADH and LDH in 20 μL L^-1 NO treated fruits were also significantly inhibited. However, the alcoholic fermentation and softening of Chinese Winter Jujube fruits were promoted by 30 μL L^-1 NO during storage. The results indicated that 20 μL L^-1 NO could mitigate the injury of ethanol on Chinese Winter Jujube and effectively delay the browning and softening of fruits during storage.

Effects of Application of Cassava Alcohol Anaerobic Fermentation Liquid and Mulching of Film on Overwintering and Next Year's Growth and Yield of Banana

The effects of application of cassava alcohol anaerobic fermentation liquid and mulching of film on overwintering and next year's growth and yield of banana were investigated in this study.The results showed that the application of cassava alcohol anaerobic fermentation liquid with COD concentration of 1 200-2 000 mg/L(900 m^3/hm^2) and mulching of film significantly increased the soil organic matter and available potassium contents in banana orchard,improved the cold resistance of banana seedlings,increased the pseudostem height,pseudostem circumference,green leaf number and chlorophyll content of next year's banana seedlings,brought the flower bud emergence period and harvest period forward,and significantly increased the yield per plant.

Irritable bowel syndrome and food interaction

Irritable bowel syndrome(IBS) is one of the most common gastrointestinal disorders in Western countries. Despite the high prevalence of this disorders, the therapeutic management of these patients is often unsatisfactory. A number of factors have been suggested to be involved in the pathogenesis of IBS, including impaired motility and sensitivity, increased permeability, changes in the gut microbiome and alterations in the brain-gut axis. Also food seems to play a critical role: the most of IBS patients report the onset or the exacerbation of their symptoms after the meals. Recently, an increasing attention has been paid to the role of food in IBS. In this review we summarize the most recent evidences about the role of diet on IBS symptoms. A diet restricted in fermentable, poorly absorbed carbohydrates and sugar alcohols has beneficial effects on IBS symptoms. More studies are needed to improve our knowledge about the relationship between food and IBS. However, in the foreseeable future, dietary strategies will represent one of the key tools in the therapeutic management of patients with IBS.

Application Prospects for the Innovation of Defined Fungal Starter in Rice Wine Fermentation

The feasibility of pilot-scale manufacture of defined fungal starter and its application in rice wine production from different local starchy materials were investigated. Starter consisting of Arnylomyces rouxii and Saccharomyces cerevisiae gave high performance in winemaking when prepared in conditions of rice flour 80% and cassava flour 20% with 4 incubation days. The starter level at 20% was favourably employed for manufacture with the initial amount of I0 kg mixed-flours, Dry starter granules which were vacuum packed could adapt ambient temperature （approx. 28-32℃） during 8 months of storage. The defined starter performed as superior inoculum for winemaking from different agricultural starchy resources. The undesirable bacteria were found at approx. 2 Log CFU/g of dry starter. By morphology, biochemical and physiological growth and the genetic partial 16S analyses, three bacterial isolates were characterized as Bacillus subtilis/amvloliquefaciens which may contaminate tbod but not cause food poisoning and not considered as a human pathogen.

Hyperproduction of Alcohol Using Yeast Fermentation in Highly Concentrated Molasses Medium

Cane molasses, a major byproduct in the sugar industry, is generally consumed for alcohol production. However, the alcohol production process needs to overcome three major challenges including increasing the productivity of alcohol fermentation, lowering the energy consumption for alcohol conversion and decreasing the environmental pollution caused by the alcoholic yeast fermentation process. To meet these challenges, a screening process was conducted using 13 high osmotic tolerant yeast strains. Among the strains, a Saccharomyces cerevisiae strain 1912 was found to produce high alcohol concentrations during fermentation with high starting molasses concentrations such as 50% (W/V) molasses. In the test, 13.6% (V/V) alcohol was produced in the molasses fermentation broth after 72 h of incubation with an initial Yunnan molasses concentration of 50% in a 5 L fermentor. 15.0% (V/V) alcohol was obtained after 48 h of fermentation in shaking flasks containing 30% (W/V) initial total sugar concentration in diluted molasses. The performance of this strain in the shaking flasks was successfully scaled up to a 5 L fermentor vessel. Strain 1912 seems to be a better alcohol producer than the currently used alcohol production strain 2.1190.