This paper studied the fermentation rules of apple cider vinegar from fruit juice,to provide a theoretical guidance for the production of apple cider vinegar.Using Fuji apples as raw materials,the process parameters(f...This paper studied the fermentation rules of apple cider vinegar from fruit juice,to provide a theoretical guidance for the production of apple cider vinegar.Using Fuji apples as raw materials,the process parameters(fermentation temperature,fermentation time,stirring speed,and inoculation amount)of apple cider vinegar fermentation were optimized through single-factor experiments and response surface analysis.The results indicated that the fermentation temperature had no significant effect on the total acid content of apple cider vinegar fermentation,the fermentation time had an extremely significant effect on the total acid content of apple cider vinegar fermentation,and the stirring speed and inoculation amount had a significant effect on the total acid content of apple cider vinegar fermentation.Through process optimization,the optimal process parameters for apple cider vinegar fermentation are fermentation temperature of 33℃,fermentation time of 39 h,stirring speed of 1500 r/min,and acetic acid bacteria inoculation amount of 7%.Under such conditions,the total acid content of fermented apple cider vinegar is 62.22 g/L,very close to the predicted value of the model,indicating that the process parameters of acetic acid fermentation obtained by response surface methodology(RSM)optimization are reliable and can be used for actual production prediction.展开更多
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...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.展开更多
This study was designed to assess the effect to apple cider vinegar (ACV) on oxidative stress biomarkers in male and female Wistar rats exposed to chronic restraint stress. Severe and persistent stress elevates reacti...This study was designed to assess the effect to apple cider vinegar (ACV) on oxidative stress biomarkers in male and female Wistar rats exposed to chronic restraint stress. Severe and persistent stress elevates reactive oxygen species (ROS) production by metabolic and physiological processes;causing cellular damage. Thirty (30) Adult Wistar rats of both sexes weighing about 150 - 200 g were divided into 3 groups each consisting of a male and female subgroup and given the following treatments once a day for 21 days: Normal control group received 0.5 ml distilled water orally, the restraint stress (RS) group was exposed to chronic restraint stress 6 hours daily while the Apple cider vinegar (ACV)-treated group received 4 ml/kg of apple cider vinegar orally in addition to chronic restraint stress 6 hours daily. The rats were sacrificed after the experimental period and blood was collected via cardiac puncture for assessing oxidative stress biomarkers. ACV (4 ml/kg) treatment decreased lipid peroxidation (MDA) and serum catalase (CAT) activity while upregulating endogenous superoxide dismutase (SOD) activity. The findings of this study show that the female Wistar rats are more predisposed to the antioxidant effect of ACV than the males.展开更多
Response surface methodology (RSM) was applied to provide predictive models for optimisation of extraction of selected polyphenolic compounds from cider apple pomace under aqueous acetone. The design of experiment (Do...Response surface methodology (RSM) was applied to provide predictive models for optimisation of extraction of selected polyphenolic compounds from cider apple pomace under aqueous acetone. The design of experiment (DoE) was conducted to evaluate the influence of acetone concentration % (v/v), solid-to solvent ratio % (w/v), temperature (˚C) and extraction time (min) and their interaction on phenolic contents, using the Central Composite Rotatable Design (CCRD). The experimental data were analysed to fit statistical models for recovery of phenolic compounds. The selected models were significant (P 0.05), except for Chlorogenic acid and Quercetin 3-glucoside which had significant lack of fits (P R2 > 0.9000 and adjusted? ?reasonable agrees with predicted . Coefficient of variation < 5% for each determination at the 95% confidence interval. These models could be relied upon to achieve optimal concentrations of polyphenolic compounds for applications in nutraceutical, pharmaceutical and cosmetic industries.展开更多
As a practicing physician and professor of medicine, I am asked about the benefits of drinking apple cider vinegar (苹果醋)all the time.I 1 those moments, because we can talk with delight about the history of vinegar,...As a practicing physician and professor of medicine, I am asked about the benefits of drinking apple cider vinegar (苹果醋)all the time.I 1 those moments, because we can talk with delight about the history of vinegar, and 2 it can possibly benefit them.Historically, vinegar has been used for many 3. A few examples are that of the famous Greek physician Hippocrates, who recommended vinegar for the 4 of cough and colds.展开更多
The potential role of personal items in the transmission of pathogens is poorly understood. In this study, we cultured bacteria of public health importance found on wristbands, determined whether there is a correlatio...The potential role of personal items in the transmission of pathogens is poorly understood. In this study, we cultured bacteria of public health importance found on wristbands, determined whether there is a correlation between wristband material and prevalence, and tested three household disinfectants for efficacy in reducing bacteria on wristbands made of plastic, rubber, metal, and cloth, using standard microbiological assays. Total cultivable bacteria, Staphylococci, Enterobacteria (Escherichia coli), and Pseudomonas on 20 smartwatch wristbands were cultured from randomly recruited subjects. Nearly all wristbands (95%) were contaminated, with the highest average numbers of 3.46E+4 cfu/cm<sup>2</sup> and 1.52E+4 cfu/cm<sup>2</sup> on rubber and plastic bands respectively. Metallic gold and silver wristbands had zero to 18 cfu/cm<sup>2</sup>. While the high prevalence of Staphylococcus spp (85% of wristbands)—skin microbiota;was not unexpected, the occurrence of Pseudomonas spp (30%), and enteric bacteria (60%), even at relatively low numbers is of public health significance. Bacterial load on individual subjects varied remarkably with males and females harboring average total bacteria of 4.045 and 3.42 log<sub>10</sub>cfu/cm<sup>2</sup> of wristband, respectively. The most important predictor of wristband bacteria load was the texture of wristband material and activity (hygiene) of the subject at sampling time. Potential pathogens—Staphylococcus aureus (8143 cfu/cm<sup>2</sup>) and Pseudomonas spp. (1126 cfu/cm<sup>2</sup>) were most abundant on cloth and rubber wristbands, respectively, while the presence of the E. coli group was associated with animal handling activity by a veterinarian. Lysol Disinfectant Spray and 70% Ethanol were highly effective regardless of wristband material with >99.99% kill rate and a log cfu/cm<sup>2</sup> reduction of 3 - 4.0 and 3 - 4.5 respectively within 30 seconds. Apple Cider Vinegar (ACV) was not as potent. Only 2 - 3.5 log cfu/cm<sup>2</sup> drop was obtained after 120 seconds of exposure. Further susceptibility assays with standard reference bacteria showed that Lysol and 70% alcohol effectively killed > 99.99% (>8 log CFU drop) of Escherichia coli strain 7001, Staphylococcus aureus strain 6538, and Pseudomonas aeruginosa strain 10662 within 30 seconds of contact. Vinegar had a similar efficacy on the gram negatives but little or no effect on Staph aureus (only a 2-log CFU/ml reduction in 5 minutes!) The high prevalence of potential pathogens, some of which could be reservoirs of antibiotic resistance reveals a weak link in infection control and underscores the need for regular cleaning of personal and hand-held accessories with adequate considerations of their texture.展开更多
基金Supported by Industrial Promotion Project of Shandong Science and Technology Park in 2017(2017YQ016).
文摘This paper studied the fermentation rules of apple cider vinegar from fruit juice,to provide a theoretical guidance for the production of apple cider vinegar.Using Fuji apples as raw materials,the process parameters(fermentation temperature,fermentation time,stirring speed,and inoculation amount)of apple cider vinegar fermentation were optimized through single-factor experiments and response surface analysis.The results indicated that the fermentation temperature had no significant effect on the total acid content of apple cider vinegar fermentation,the fermentation time had an extremely significant effect on the total acid content of apple cider vinegar fermentation,and the stirring speed and inoculation amount had a significant effect on the total acid content of apple cider vinegar fermentation.Through process optimization,the optimal process parameters for apple cider vinegar fermentation are fermentation temperature of 33℃,fermentation time of 39 h,stirring speed of 1500 r/min,and acetic acid bacteria inoculation amount of 7%.Under such conditions,the total acid content of fermented apple cider vinegar is 62.22 g/L,very close to the predicted value of the model,indicating that the process parameters of acetic acid fermentation obtained by response surface methodology(RSM)optimization are reliable and can be used for actual production prediction.
文摘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.
文摘This study was designed to assess the effect to apple cider vinegar (ACV) on oxidative stress biomarkers in male and female Wistar rats exposed to chronic restraint stress. Severe and persistent stress elevates reactive oxygen species (ROS) production by metabolic and physiological processes;causing cellular damage. Thirty (30) Adult Wistar rats of both sexes weighing about 150 - 200 g were divided into 3 groups each consisting of a male and female subgroup and given the following treatments once a day for 21 days: Normal control group received 0.5 ml distilled water orally, the restraint stress (RS) group was exposed to chronic restraint stress 6 hours daily while the Apple cider vinegar (ACV)-treated group received 4 ml/kg of apple cider vinegar orally in addition to chronic restraint stress 6 hours daily. The rats were sacrificed after the experimental period and blood was collected via cardiac puncture for assessing oxidative stress biomarkers. ACV (4 ml/kg) treatment decreased lipid peroxidation (MDA) and serum catalase (CAT) activity while upregulating endogenous superoxide dismutase (SOD) activity. The findings of this study show that the female Wistar rats are more predisposed to the antioxidant effect of ACV than the males.
文摘Response surface methodology (RSM) was applied to provide predictive models for optimisation of extraction of selected polyphenolic compounds from cider apple pomace under aqueous acetone. The design of experiment (DoE) was conducted to evaluate the influence of acetone concentration % (v/v), solid-to solvent ratio % (w/v), temperature (˚C) and extraction time (min) and their interaction on phenolic contents, using the Central Composite Rotatable Design (CCRD). The experimental data were analysed to fit statistical models for recovery of phenolic compounds. The selected models were significant (P 0.05), except for Chlorogenic acid and Quercetin 3-glucoside which had significant lack of fits (P R2 > 0.9000 and adjusted? ?reasonable agrees with predicted . Coefficient of variation < 5% for each determination at the 95% confidence interval. These models could be relied upon to achieve optimal concentrations of polyphenolic compounds for applications in nutraceutical, pharmaceutical and cosmetic industries.
文摘As a practicing physician and professor of medicine, I am asked about the benefits of drinking apple cider vinegar (苹果醋)all the time.I 1 those moments, because we can talk with delight about the history of vinegar, and 2 it can possibly benefit them.Historically, vinegar has been used for many 3. A few examples are that of the famous Greek physician Hippocrates, who recommended vinegar for the 4 of cough and colds.
文摘The potential role of personal items in the transmission of pathogens is poorly understood. In this study, we cultured bacteria of public health importance found on wristbands, determined whether there is a correlation between wristband material and prevalence, and tested three household disinfectants for efficacy in reducing bacteria on wristbands made of plastic, rubber, metal, and cloth, using standard microbiological assays. Total cultivable bacteria, Staphylococci, Enterobacteria (Escherichia coli), and Pseudomonas on 20 smartwatch wristbands were cultured from randomly recruited subjects. Nearly all wristbands (95%) were contaminated, with the highest average numbers of 3.46E+4 cfu/cm<sup>2</sup> and 1.52E+4 cfu/cm<sup>2</sup> on rubber and plastic bands respectively. Metallic gold and silver wristbands had zero to 18 cfu/cm<sup>2</sup>. While the high prevalence of Staphylococcus spp (85% of wristbands)—skin microbiota;was not unexpected, the occurrence of Pseudomonas spp (30%), and enteric bacteria (60%), even at relatively low numbers is of public health significance. Bacterial load on individual subjects varied remarkably with males and females harboring average total bacteria of 4.045 and 3.42 log<sub>10</sub>cfu/cm<sup>2</sup> of wristband, respectively. The most important predictor of wristband bacteria load was the texture of wristband material and activity (hygiene) of the subject at sampling time. Potential pathogens—Staphylococcus aureus (8143 cfu/cm<sup>2</sup>) and Pseudomonas spp. (1126 cfu/cm<sup>2</sup>) were most abundant on cloth and rubber wristbands, respectively, while the presence of the E. coli group was associated with animal handling activity by a veterinarian. Lysol Disinfectant Spray and 70% Ethanol were highly effective regardless of wristband material with >99.99% kill rate and a log cfu/cm<sup>2</sup> reduction of 3 - 4.0 and 3 - 4.5 respectively within 30 seconds. Apple Cider Vinegar (ACV) was not as potent. Only 2 - 3.5 log cfu/cm<sup>2</sup> drop was obtained after 120 seconds of exposure. Further susceptibility assays with standard reference bacteria showed that Lysol and 70% alcohol effectively killed > 99.99% (>8 log CFU drop) of Escherichia coli strain 7001, Staphylococcus aureus strain 6538, and Pseudomonas aeruginosa strain 10662 within 30 seconds of contact. Vinegar had a similar efficacy on the gram negatives but little or no effect on Staph aureus (only a 2-log CFU/ml reduction in 5 minutes!) The high prevalence of potential pathogens, some of which could be reservoirs of antibiotic resistance reveals a weak link in infection control and underscores the need for regular cleaning of personal and hand-held accessories with adequate considerations of their texture.