[ Objective] To produce protein feedstuff by mix fermentation of waste lees. [ Method] Waste lees was fermented by mixture of Aspergillus niger, Trichoderma vinde and Candida tropicalis to produce protein feedstuff. T...[ Objective] To produce protein feedstuff by mix fermentation of waste lees. [ Method] Waste lees was fermented by mixture of Aspergillus niger, Trichoderma vinde and Candida tropicalis to produce protein feedstuff. The fermentation conditions were optimized by single factor test and orthogonal test. [ Result] The optimum fermentation conditions of waste lees are as following： raw materials with fineness of 20 meshes composed of waste lees of 750 g/kg, com meal of 50 g/kg and wheat bran of 200 g/kg; pH value of inoculum culture, 5.0; Aspergillus niger： Trichoderma viHde： Candida tropicalis, 1 ： 1 ： 1 ; inoculum size, 12% （V/V） ; fermentation temperature, 30 ℃; and fermentation time, 6 d. After fermentation, the crude protein content, pure protein content, and crude fiber content were increased by 78.97%, 56.29% and 31.60%, respectively. In addition, the fermented waste lees was rich in beneficial live microorganisms and bioactive substances such as enzymes and vitamins. [ Conclusion] Waste lees can be well fermented to produce protein feedstuff by mix fermentation.展开更多
By the Soxhlet extraction, ethanol is used as extraction solvent of lees to determinate the total phenol content of Xiaoqu spirits lees. Folin-phenol method is handled to extract and to determine the reducing ability ...By the Soxhlet extraction, ethanol is used as extraction solvent of lees to determinate the total phenol content of Xiaoqu spirits lees. Folin-phenol method is handled to extract and to determine the reducing ability of extraction. The total phenolic content in the most suitable condition is determinated by the Folin-phenol method and the optimum extraction technological condition of total phenol is determinated by the experiment. The experimental results show that the optimization conditions of the determination methods of total phenolic content are determined by 3.5 mL for the Folin phenol reagent, 1:1 for the 10% Na2CO3 ratio and 30 min for the chromogenic reaction at room temperature. The optimum extraction technological condition of total phenol from lees is as following: solid-liquid ratio 1:12, ethanol concentration 100%, extraction temperature 80℃, extraction time 10 h.展开更多
In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainabili...In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.展开更多
Succinic acid is valued as a potential starting point for the production of chemicals of the C4 family or in the prepara-tion of biodegradable polymers. For sustainable development in this era of petroleum shortage, p...Succinic acid is valued as a potential starting point for the production of chemicals of the C4 family or in the prepara-tion of biodegradable polymers. For sustainable development in this era of petroleum shortage, production of succinic acid by microbial fermentation of renewable feedstock has attracted great interest. In this study, pretreatment with sulfuric acid and biotin supplementation were used to enhance succinic acid production by Actinobacillus succinogenes 130Z from sake lees, a byproduct of Japanese rice wine. Pretreatment with sulfuric acid resulted in little change of glucose, total nitrogen and succinic acid content in the sake lees hydrolysate but had a positive effect on succinic acid fermentation, which caused a 25.0% increase in succinic acid yield in batch fermentation. Biotin supplementation was used to further enhance the fermentability of sake lees hydrolysate. As a result, a 30 h batch fermentation of 0.5% sulfuric acid pretreated sake lees hydrolysate with 0.2 mg/L biotin gave a succinic acid yield of 0.59 g/g from 61.6 g/L of glucose, with a productivity of 1.21 g/(L?h). A 22.9% increase in succinic acid yield and a 101.7% increase in succinic acid productivity were obtained compared with untreated sake lees hydrolysate.展开更多
Objectives:Lees are the major by-product of Huangjiu brewing and are prone to decomposition due to abundant protein residues.This study aims to convert the lees into high-value peptides with umami and antioxidant difu...Objectives:Lees are the major by-product of Huangjiu brewing and are prone to decomposition due to abundant protein residues.This study aims to convert the lees into high-value peptides with umami and antioxidant difunctionals.Materials and Methods:Herein,a one-step hydrolysis method combined with favorzyme followed by amylase pretreatment was developed and optimized.The target peptide fraction was collected and evaluated after ultrafltration and ethanol precipitation,and then identifed by nanohigh-performance liquid chromatography-tandem mass spectrometry.The target peptides were fltered through virtual screening,sensory,and radical scavenging verifcation.Results:The results show that 80 U/g amylase and 3500 U/g favorzyme synergistic hydrolysis at 50°C for 3 h performed best for umami intensity and antioxidant activity.A total of 5266 peptides was identifed from the 80%ethanol precipitation fraction,fnally secreened 7 umami peptides.The umami recognition threshold of the 7 peptides ranged from 0.38 to 0.66 mmol/L in water.Among them,DPDGW and DNPNW exhibited good DPPH antioxidant ability with IC_(50) values of 0.6982 mg/mL and 0.4315 mg/mL,respectively.Additionally,molecular docking studies indicated that all umami peptides tend to interact with the T1R3 receptor through hydrogen bonds and van der Waals forces,involving key residues such as ASN68,SER104,HIS145,SER276,VAL277,GLU301,ALA302,THR305,and HIS387.Conclusion:This study shows that Huangjiu lees is a potential resource for favor and bioactive peptide development,which provides a reference for other waste protein recycling.展开更多
Over the past few decades, the determination of antioxidant activity by chemical probe has been widely reported, but in vivo evaluation via model organisms of Drosophila melanogaster and rapid discovery system has not...Over the past few decades, the determination of antioxidant activity by chemical probe has been widely reported, but in vivo evaluation via model organisms of Drosophila melanogaster and rapid discovery system has not been studied adequately. In this study, we determined the antioxidant activity of lees and demonstrated the ability of compounds in lees to scavenge H_2O_2 in vitro and in vivo by different chemical probes. Lees increased the ability of Drosophila against oxidative stress and antioxidant enzyme activity in vivo. Five ingredients of organic acids and flavones in lees extract that rapidly scavenged H_2O_2 were revealed by a post-column-derived HPLC-UV-FLD system based on 4-hydroxyphenylacetic acid（PHPAA）chemiluminescence. Additionally, another fluorescent probe,N-borylbenzyloxycarbonyl-3,7-dihydroxyphenoxazine（NBCD）, was selected to evaluate the reactive oxygen species（ROS） scavenging capacity of lees in living Drosophila melanogaster using a microfluidic injection test coupled with microscopic imaging analysis, and similar effects were observed in flies when they were treated with tartaric acid and caffeic acid. The results demonstrated that the novel integrated system was suitable for screening and evaluating antioxidant ingredients from natural products.展开更多
基金supported by the grants from Project of Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province (NJ2008-14)Research Project of Sichuan University of Science & Engineering (2007ZR011)
文摘[ Objective] To produce protein feedstuff by mix fermentation of waste lees. [ Method] Waste lees was fermented by mixture of Aspergillus niger, Trichoderma vinde and Candida tropicalis to produce protein feedstuff. The fermentation conditions were optimized by single factor test and orthogonal test. [ Result] The optimum fermentation conditions of waste lees are as following： raw materials with fineness of 20 meshes composed of waste lees of 750 g/kg, com meal of 50 g/kg and wheat bran of 200 g/kg; pH value of inoculum culture, 5.0; Aspergillus niger： Trichoderma viHde： Candida tropicalis, 1 ： 1 ： 1 ; inoculum size, 12% （V/V） ; fermentation temperature, 30 ℃; and fermentation time, 6 d. After fermentation, the crude protein content, pure protein content, and crude fiber content were increased by 78.97%, 56.29% and 31.60%, respectively. In addition, the fermented waste lees was rich in beneficial live microorganisms and bioactive substances such as enzymes and vitamins. [ Conclusion] Waste lees can be well fermented to produce protein feedstuff by mix fermentation.
文摘By the Soxhlet extraction, ethanol is used as extraction solvent of lees to determinate the total phenol content of Xiaoqu spirits lees. Folin-phenol method is handled to extract and to determine the reducing ability of extraction. The total phenolic content in the most suitable condition is determinated by the Folin-phenol method and the optimum extraction technological condition of total phenol is determinated by the experiment. The experimental results show that the optimization conditions of the determination methods of total phenolic content are determined by 3.5 mL for the Folin phenol reagent, 1:1 for the 10% Na2CO3 ratio and 30 min for the chromogenic reaction at room temperature. The optimum extraction technological condition of total phenol from lees is as following: solid-liquid ratio 1:12, ethanol concentration 100%, extraction temperature 80℃, extraction time 10 h.
文摘In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.
文摘Succinic acid is valued as a potential starting point for the production of chemicals of the C4 family or in the prepara-tion of biodegradable polymers. For sustainable development in this era of petroleum shortage, production of succinic acid by microbial fermentation of renewable feedstock has attracted great interest. In this study, pretreatment with sulfuric acid and biotin supplementation were used to enhance succinic acid production by Actinobacillus succinogenes 130Z from sake lees, a byproduct of Japanese rice wine. Pretreatment with sulfuric acid resulted in little change of glucose, total nitrogen and succinic acid content in the sake lees hydrolysate but had a positive effect on succinic acid fermentation, which caused a 25.0% increase in succinic acid yield in batch fermentation. Biotin supplementation was used to further enhance the fermentability of sake lees hydrolysate. As a result, a 30 h batch fermentation of 0.5% sulfuric acid pretreated sake lees hydrolysate with 0.2 mg/L biotin gave a succinic acid yield of 0.59 g/g from 61.6 g/L of glucose, with a productivity of 1.21 g/(L?h). A 22.9% increase in succinic acid yield and a 101.7% increase in succinic acid productivity were obtained compared with untreated sake lees hydrolysate.
基金supported by the National Key Research and Development Program of China(No.2021YFD2100102-4 and No.2022YFD2101204)the National Natural Science Foundation of China(22138004).
文摘Objectives:Lees are the major by-product of Huangjiu brewing and are prone to decomposition due to abundant protein residues.This study aims to convert the lees into high-value peptides with umami and antioxidant difunctionals.Materials and Methods:Herein,a one-step hydrolysis method combined with favorzyme followed by amylase pretreatment was developed and optimized.The target peptide fraction was collected and evaluated after ultrafltration and ethanol precipitation,and then identifed by nanohigh-performance liquid chromatography-tandem mass spectrometry.The target peptides were fltered through virtual screening,sensory,and radical scavenging verifcation.Results:The results show that 80 U/g amylase and 3500 U/g favorzyme synergistic hydrolysis at 50°C for 3 h performed best for umami intensity and antioxidant activity.A total of 5266 peptides was identifed from the 80%ethanol precipitation fraction,fnally secreened 7 umami peptides.The umami recognition threshold of the 7 peptides ranged from 0.38 to 0.66 mmol/L in water.Among them,DPDGW and DNPNW exhibited good DPPH antioxidant ability with IC_(50) values of 0.6982 mg/mL and 0.4315 mg/mL,respectively.Additionally,molecular docking studies indicated that all umami peptides tend to interact with the T1R3 receptor through hydrogen bonds and van der Waals forces,involving key residues such as ASN68,SER104,HIS145,SER276,VAL277,GLU301,ALA302,THR305,and HIS387.Conclusion:This study shows that Huangjiu lees is a potential resource for favor and bioactive peptide development,which provides a reference for other waste protein recycling.
基金financially supported by the Collaborative Innovation Center of Research on Functional Ingredients from Agricultural Residues (Guangxi University of Chinese medicine,No. CICAR 2015-B2)
文摘Over the past few decades, the determination of antioxidant activity by chemical probe has been widely reported, but in vivo evaluation via model organisms of Drosophila melanogaster and rapid discovery system has not been studied adequately. In this study, we determined the antioxidant activity of lees and demonstrated the ability of compounds in lees to scavenge H_2O_2 in vitro and in vivo by different chemical probes. Lees increased the ability of Drosophila against oxidative stress and antioxidant enzyme activity in vivo. Five ingredients of organic acids and flavones in lees extract that rapidly scavenged H_2O_2 were revealed by a post-column-derived HPLC-UV-FLD system based on 4-hydroxyphenylacetic acid（PHPAA）chemiluminescence. Additionally, another fluorescent probe,N-borylbenzyloxycarbonyl-3,7-dihydroxyphenoxazine（NBCD）, was selected to evaluate the reactive oxygen species（ROS） scavenging capacity of lees in living Drosophila melanogaster using a microfluidic injection test coupled with microscopic imaging analysis, and similar effects were observed in flies when they were treated with tartaric acid and caffeic acid. The results demonstrated that the novel integrated system was suitable for screening and evaluating antioxidant ingredients from natural products.
