Fermentation Technology for an Actinomycete Antagonistic to Penicillium viridicatum

Objective] This study aimed to determine the effects of medium composi-tion and fermentation condition on the production of antibiotics from an actinomycete antagonistic to Penicil ium viridicatum, which was isolated from soil and identified primarily as Streptomyces anandi . [Method] Single-factor experiments and orthogonal array designs were used to optimize the medium composition and fermentation con-ditions. [Result] Culture medium composition and fermentation conditions showed sig-nificant influence on the antibiotic production from S. anandi . The optimum culture medium consisted of soluble starch 10 g/L, soybean cake powder 15 g/L, KH2PO4 0.5 g/L and MgSO4·7H2O 0.1 g/L. The optimized fermentation conditions were tem-perature 30 ℃, initial pH value 7.7, culture medium amount 40 ml/250 ml flask, and fermentation time 144 h. The titer of fermentation broth reached 452.7 U/ml when the S. anandi was cultured under the optimal fermentation medium and conditions. [Conclusion] The study may lay the foundation on further isolation and purification of the antibiotic from S. anandi JXNU02.

Study on Fermentation Technology of Kiwi wine

[ Objective] The aim was to discuss the optimum fermentation technology of kiwi wine. [Method] Effects of pH, SO2 concentration, fer- mentation temperature, yeast inoculums amount on the quality of kiwi wine were investigated by single factor experiment and orthogonal experiment. P, esult] The optimum conditions were as follows： fermentation temperature （22 ℃ ）, yeast inoculums （0.20 g/L）, SO2 concentration （60 mg/L） and pH （3.5）. The kiwi wine produced under these conditions was yellowish green, transparent, moderately acidic with strong fruit flavor and aro- ma. [ Conclusion]The study provided a theoretical foundation for the development and production of deeply processed products of kiwifruit.

Novel heating technologies to improve fermentation efficiency and quality in wheat products:A short review

Identifying novel processing methods is an important research direction in the field of food engineering.Fermented flour products have been popular all over the world for a long time because of their unique flavor and texture.Whether for yeast or sourdough,the accurate temperature control is essential for the fermentation process.Some novel heating methods have shown potential in the processing of fermented flour products.Microwave heating(MWH),radiofrequency heating(RFH),and ohmic heating(OH)are undoubtedly the most promising heating methods.MWH affects the fermentation time of the dough by affecting the water molecules in the dough,and may also improve the fermentation quality of wholewheat flour products.RFH contributes to the control of harmful substances in the fermentation process and has shown potential for the production of sourdough bread.OH has superiority in accurately controlling the temperature,enzymes,microorganisms,etc.in the fermentation process,and it is beneficial to shortening the fermentation time.Researchers have applied these heating methods with different properties to different uses.This article summarized the application and potential of these three novel heating methods in the production of fermented flour products.The application scenarios and parameter settings of novel heating technologies in dough fermentation process need further research.It is reasonable to believe that novel heating methods can become an important tool to improve the efficiency of dough fermentation and the quality of fermented dough in the future.

Fermentation-enabled wellness foods:A fresh perspective

Fermented foods represent an important segment of current food markets,especially traditional or ethnic food markets.The demand for efficient utilization of agrowastes,together with advancements in fermentation technologies(microbial-and enzyme-based processing),are stimulating rapid growth and innovation in the fermented food sector.In addition,the health-promoting benefits of fermented foods are attracting increasingly attention.The microorganisms contained in many common fermented foods can serve as“microfactories”to generate nutrients and bioactives with specific nutritional and health functionalities.Herein,recent research relating to the manufacture of fermented foods are critically reviewed,placing emphasis on the potential health benefits of fermentation-enabled wellness foods.The importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are explored.Major knowledge gaps and obstacles to fermented food production and market penetration are discussed.The importance of integrating multidisciplinary knowledge,communicating with consumers,establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods,are highlighted.

Study on the Quality Control of Chinese Jujube Wine Fermentation

Fermentation processes were studied, with an aim of improving the quality of Chinesejujube wine. Results showed the quality of the wine made from fresh Chinese jujube anddried Chinese jujube were similar, but wine made from excessively dried Chinese jujubeshowed decreased quality. The reducing sugar content in Chinese jujube juice extractedby pectic enzymes was higher than the reducing sugar content extracted by hot water,however, methanol content in wine extracted by pectic enzymes also increased. Thereforethe hot water extraction method is recommended for fermentation of Chinese jujube wine.Fermentation using vacuum concentrated Chinese jujube juice was more effective than thatusing filtered juice readjusted to 20% soluble solid content (SSC) with sucrose orglucose. The inoculation of 0.3% Saccharomyces ellipsodieus Strain was suitable forfermentation of Chinese jujube wine. Fermentation was carried out at 21-25℃. Theconcentration of SO2 in wine affected fermentation time and the optimum additional amountwas 40 mg L-1. Post fermentation storage in oak barrel improved the quality of Chinesejujube wine, as did 4.5% diatomite filtration.

Enhancing the Yields of Phenolic Compounds during Fermentation Using <i>Saccharomyces cerevisiae</i>Strain 96581

Phenylethanol, tyrosol, and tryptophol are phenolic compounds or fusel alcohols formed via the Ehrlich pathway by yeast metabolism. These compounds can yield health benefits as well as contribute to the flavors and aromas of fermented food and beverages. This research shows that Saccharomyces cerevisiae Strain 96581 is capable of producing significantly higher levels of these three compounds when the precursor amino acids were supplemented into either the Chardonnay concentrate for wine-making or the malt concentrate for brewing English Ale. Strain 96581 can produce phenylethanol, tyrosol, and tryptophol as high as 434 mg/kg, 365 mg/kg, and 129 mg/kg, respectively, in the beer fermentation. The performance of Ale yeast WLP002 from White Labs Inc. was also analyzed for comparison. Strain 96581 outperformed WLP002 in the control beer, the amino acids supplemented beer, and the kiwi-beer background. This shows that Strain 96581 is more effective than WLP002 in converting the malt and the kiwi fruit supplements via its endogenous enzymes.

Development of Lactose Free Yogurt Technology for Personalized Nutrition

Due to the widespread use of antibiotics, the bad ecological situation, fermented milk drinks are gaining more and more popularity because of associating with an array of health benefits. Fermented milk products contain a unique in its kind disaccharide of animal origin lactose, which has the ability to stimulate the development of lactic acid microorganisms that suppress the vital activity of pathogenic microflora in the human intestine, promoting the absorption of calcium, magnesium and phosphorus. A significant part of the world’s population suffers from lactose intolerance, linked to a genetically determined deficiency of the β-galactosidase enzyme, which is one of the main reasons for the decrease in demand for dairy products among consumers suffering from primary or acquired intolerance to milk sugar. Lactose is a natural disaccharide contained in dairy products. Lactase deficiency is a variant of fermentopathy caused by the inability to break down lactose due to the activity decrease of lactase—the parietal digestion enzyme in the small intestine. Lactose intolerance in the gastrointestinal tract of a person suffering from hypo- and alactasia leads to dispersion, diarrhea and other undesirable phenomena. For the successful prevention and treatment of these diseases, it is necessary to reduce or completely eliminate the lactose intake. A technology for lactose-free milk production was developed using fermentation technology. On the basis of lactose-free milk, a range of lactose-free yoghurts was developed of animal origin of the following types: natural, enriched and fortified. Flax seeds, sesame seeds and chia seeds, which are rich in vitamins, were used to produce a range of enriched yogurts. To obtain fortified yoghurts, the mineral iron was used, which prevent the development of anemia and oncological pathologies. Experimental assortment of lactose-free yoghurts was assessed by physicochemical and organoleptic methods. All developed samples meet the standards of technical documentation for this type of food product. The organoleptic characteristics were highly appreciated. Developed lactose-free products are an opportunity for many people to return to a normal healthy diet.

Whole process reclamation and utilization of wastes produced in the biological fermentation industry

Wastes yielded in the vintage process and the biological fermentation of itaconic acid and sodium gluconate of a winery in Shandong, such as grain stillage, melon lees, cornstarch protein residues, itacanic acid mother liquid, itaconic acid mycelium and sodium gluconate mycelium, were studied. High-activity biological protein feed, foliar fertilizer and irrigation fertilizer were generated from these wastes by applying biological/microbial technologies. Meanwhile, a whole set of technological pathways was put forward. As a result, the optimal economical and social benefits can be obtained with low natural resource consumption and environmental costs by converting wastes into useful matters. In conclusion, through the utilization of limited resources in the whole process of reclamation and utilization of wastes, the harmony promotion can be achieved between the economic system and the natural ecosystem.

Study on the Monascus Pigment of Monascus Strains JF-02 Fermentation

[ Objective] The aim was to study the fermentation technology of monascus pigment of monascus strains JF-02. [ Method] Single factor experiment was carried out to study the influence of temperature, initial pH, culture time, different agricultural byproduct, and nitrogen source on monascus pigment in fermentation solution. Meanwhile, orthogonal experiment was conducted to get the optimal culture medium and cultivation condition. [ Resultl The optimal gene in the pigment of monascus pigment was 200 g/L of rice, 30 g/L of sweet potato powder, 10 g/L of glucose, 15 g/L of monosodium glutamate, 0.1% of zinc sulfate, and 0.1% of magnesium sulfate. The optimal culture condition was 30 ℃ and initial pH was 6.0. Fermentation time was 72 h, but when 24-L fermentation pot was used, culture time can last to 84 h. [ Condusion] The study provided theoretical basis for the development and application of monascus strains.

益生菌发酵中草药的研究进展

中药发酵是一种重要的中药炮制技术,将益生菌运用于中草药发酵,使中草药具有药效提高、毒副作用减弱等优点,可以更好地发挥中草药在临床治疗中的作用。益生菌作为中草药发酵的重要微生物,两者相辅相成,将进一步推动中草药发酵的现代化应用。本文阐述了益生菌发酵中草药的菌株种类,详细介绍了中草药发酵生物转化机理,论述了不同发酵工艺特性以及对发酵产品的影响,最终阐明了发酵中草药的优势,为中草药发酵领域的研究者提供一定的参考。

发酵白酒糟的营养价值及其在动物生产中应用的研究进展

白酒糟是酿酒产业的副产品,是一种优质的粗饲料资源。白酒糟经微生物发酵后,能改善白酒糟营养特性,提高饲用价值,进而提高白酒糟的利用率。本文综述了发酵白酒糟的营养价值、发酵工艺及对动物生长、免疫、肠道健康的影响,旨在为饲用豆粕减量替代行动的深入实施提供参考。

藜麦—蓝靛果复合汁发酵工艺及其上清液抗氧化与抗疲劳作用研究

[目的]优化藜麦—蓝靛果复合汁发酵工艺,开发营养价值高的抗运动疲劳食品。[方法]以黑藜麦和蓝靛果为原料,酵母菌复配乳酸菌协同发酵,通过单因素及正交试验优化复合发酵汁发酵工艺条件,并基于动物试验深入探究其对小鼠抗运动疲劳的作用。[结果]藜麦—蓝靛果复合汁最佳发酵工艺条件为:初始pH 4.0,发酵时间32 h,发酵温度37℃,白砂糖添加量8%,发酵产物中超氧化物歧化酶的活力为253.49 U/mL。体外抗氧化试验表明,藜麦—蓝靛果复合汁发酵上清液具有较强的抗氧化作用且抗氧化性与其浓度成正比。动物试验结果表明,不同剂量的藜麦—蓝靛果复合汁发酵上清液均延长了小鼠负重力竭游泳时间,显著降低了血清中尿素氮等指标,并使肝糖原和肌糖原储备显著增加(P<0.05)。[结论]最优发酵条件下的藜麦—蓝靛果复合汁发酵上清液抗氧化性强,并且可以提高小鼠机体运动耐力。

洛阳传统绿豆酸浆工艺优化及发酵特性分析

用绿豆酸浆制成的浆面条是洛阳的传统特色小吃,采用单因素和正交实验研究绿豆酸浆的最佳加工工艺,并对其发酵过程中氨基酸、有机酸等物质的变化进行检测分析。结果表明,在料液比1∶15,微生物接种量3.2×10^(5) CFU/mL,25℃发酵24 h的条件下,得到可溶性蛋白质和可溶性固形物质量分数分别为36.7 g/L和1.21%,感官评分为83.9的绿豆酸浆产品。在发酵过程中,淀粉含量在发酵9 h后逐渐下降,还原糖含量在发酵过程中先上升后下降,蛋白质含量降低幅度较小。发酵24 h时,绿豆酸浆pH下降到4.3,总酸含量为13.62 g/L,乳酸是绿豆酸浆中主要有机酸。游离氨基酸含量上升至1718.56 mg/100 mL,甘氨酸、谷氨酸、亮氨酸含量较高。结合相关性分析和主成分分析结果得出,富马酸、琥珀酸和酒石酸3种有机酸,谷氨酸、赖氨酸和苯丙氨酸等氨基酸对绿豆酸浆品质影响较大,发酵24 h时游离氨基酸综合评分最高。

紫花苜蓿与披碱草混合青贮对体外瘤胃发酵特征的影响

为探究不同比例的紫花苜蓿和披碱草的混合青贮效应对人工体外瘤胃发酵参数的影响,以紫花苜蓿单独青贮为对照,采用体外瘤胃发酵法对紫花苜蓿和披碱草按照不同比例进行混合青贮,分析6~24 h内青贮的体外产气量(GP)、甲烷产量(CH_(4))、氨态氮(NH_(3)-N)、体外干物质降解率(IVDMD)、pH、挥发性脂肪酸(TVFA)等体外消化参数,并通过计算多项指标综合指数(MFAEI)对各试验组进行综合评定。结果表明:各处理组的GP、CH_(4)、NH_(3)-N、IVDMD均随发酵时间而升高,pH在6.24~6.77之间且差异不显著(P>0.05)。混贮组的GP、CH_(4)、IVDMD、乙酸(AA)、TVFA和乙酸/丙酸(AA/PA)值在各时间段内均呈现A_(2)组>A_(3)组>A_(4)组的趋势,且显著高于A_(1)组(P<0.05);NH_(3)-N浓度随发酵时间呈A_(4)组>A_(3)组>A_(2)组的趋势且显著高于A_(1)组(P<0.05)。紫花苜蓿单贮(A_(1)组)时AA/PA<3,瘤胃内发酵类型属于丙酸发酵,随着混贮中披碱草含量的增加,AA/PA值在各时间段内显著增加(P<0.05),其中A_(2)组在6 h~24 h内AA/PA>3,瘤胃中发酵类型由丙酸发酵转变为乙酸发酵。根据瘤胃发酵的各项指标和多项指标综合指数后A_(2)组最高,30%紫花苜蓿+70%披碱草混合青贮的体外消化效果最佳。

发酵和酶解技术在猪蛋白原料开发中的应用研究

发酵和酶解技术是猪蛋白饲料原料开发中常用的生物处理手段,能显著提高饲料的营养价值,降低抗营养因子含量,并促进动物肠道消化吸收。尤其在蛋白饲料资源匮乏及非常规蛋白饲料资源利用率较低等背景下,发酵和酶解技术在猪蛋白原料开发中具有广阔的应用前景和潜力。文章主要阐述了发酵和酶解技术特点,总结了发酵、酶解及其协同处理原料的应用技术研究现状,并对发酵和酶解技术在应用中存在的问题和未来发展的方向进行了分析及展望。

肉制品发酵技术对肉品品质的调控及应用研究进展

发酵是现代食品工业中一种重要的加工技术,可用于大规模生产发酵肉制品。本文探讨了发酵技术对肉制品品质的调控作用,从发酵剂的筛选与构建、发酵剂的接种策略、影响发酵的因素及工艺优化三个方面概述了发酵剂和发酵工艺在肉制品加工中的研究与应用现状,并讨论了发酵技术在我国肉制品产业应用中的发展趋势。总的来说,新型发酵技术的应用打破了传统肉类产业的局限性,未来可针对不同发酵肉制品品质需求特点,调整发酵工艺和策略,生产符合现代人们生活需要的营养、美味、安全和多样化的发酵肉制品。

“发酵工艺综合实验”的教学模式改革

结合现阶段“发酵工艺综合实验”教学,发现过程中存在学生主观能动性不高、实践中不熟悉工艺流程等问题,对现有教学模式提出建议,采用虚拟仿真、翻转课堂、工厂见习等教学方法,以期调动学生实验主观能动性,全方位培养学生,提升教学效果。

苦竹笋发酵工艺条件优化及成品挥发性成分分析

为开发一款品质优良的方便型发酵苦竹笋产品,研究发酵方式和发酵工艺条件对发酵苦竹笋品质的影响,以苦竹笋为主要原料,以产品的总酸含量、VC含量、亚硝酸盐含量和感官评分为评价指标,确定苦竹笋的发酵方式,采用单因素与正交试验相结合的方法筛选苦竹笋的最优发酵工艺条件,利用顶空固相微萃取-气相色谱-质谱分析发酵苦竹笋成品的挥发性成分。结果表明,接种乳酸菌发酵为最佳发酵方式;最优发酵工艺条件为蔗糖添加量2%、食盐添加量5%、乳酸菌粉接种量0.10%,发酵时间6 d;成品中检测出25种挥发性成分,包括醇类5种、酯类7种、烯烃类7种、醚类1种、酸类1种、酮类1种、其他3种,相对含量依次为48.13%、33.69%、11.99%、4.16%、0.22%、0.19%、1.62%。该条件下制作的发酵苦竹笋产品色泽好、风味佳、质地脆嫩。

混合果汁发酵饮料的研制

以梨、苹果和葡萄为主要原料,研究复合乳酸菌发酵果汁生产工艺。首先确定护色条件和水果组合,再确定乳酸菌种类,然后用正交试验设计对发酵工艺进行优化,最后进行口味调配和组织稳定性的研究。结果表明,护色剂用0.4 g/100 mL抗坏血酸,苹果∶梨∶葡萄∶水配比为1∶2∶1∶5,保加利亚乳杆菌、嗜热链球菌和乳双歧杆菌为最适菌种组合,最佳发酵工艺条件为接种量1%,发酵温度35℃,发酵时间48 h,初始pH值6.5,蜂蜜添加量1.0%,白砂糖添加量1.5%,羧甲基纤维素钠(CMC-Na)、海藻酸钠、黄原胶添加量各0.04%进行口味和组织状态调配。制得的发酵果汁风味宜人,具有较好的营养和保健功能。

轻揉捻轻发酵条件下茶树品种‘湘波绿’与‘槠叶齐’红茶品质分析

采摘茶树品种‘湘波绿’‘槠叶齐’春梢一芽一叶及一芽二叶,采用轻揉捻轻发酵工艺分别制成红茶,对茶样进行感官审评与生化成分检测分析。感官审评结果表明,轻揉捻轻发酵条件下两品种红茶香气兰花香显(‘湘波绿’一芽一叶红茶)、有花香(‘湘波绿’一芽二叶红茶)、带花香(‘槠叶齐’一芽二叶红茶);条索分别较紧结(一芽一叶红茶)或尚紧结(一芽二叶红茶);汤色明亮,分别为橙红(一芽一叶红茶)或尚红(一芽二叶红茶);滋味均表现为鲜醇。一芽一叶红茶生化成分检测结果表明,‘湘波绿’红茶水浸出物略低于‘槠叶齐’红茶,氨基酸含量等则相当;两品种红茶的香气成分均以醇类含量最高,其次是酯类和醛类。‘湘波绿’红茶酯类、醇类和酸类香气化合物含量高于‘槠叶齐’红茶。‘湘波绿’一芽一叶红茶主要香气成分有香叶醇、芳樟醇、水杨酸甲酯、氧化芳樟醇Ⅱ(呋喃型)、顺-茉莉酮、氧化芳樟醇Ⅰ(呋喃型)、顺-己酸-3-己烯酯、反-柠檬醛和橙花醇,‘槠叶齐’一芽一叶红茶主要香气成分有香叶醇、芳樟醇、水杨酸甲酯、氧化芳樟醇Ⅱ(呋喃型)、顺-茉莉酮、氧化芳樟醇Ⅰ(呋喃型)、橙花醇、反-柠檬醛、顺-罗勒烯和顺-己酸-3-己烯酯;香叶醇、芳樟醇、水杨酸甲酯3种香气成分含量两品种均相当,氧化芳樟醇Ⅱ(呋喃型)和氧化芳樟醇Ⅰ(呋喃型)、顺-茉莉酮、顺-己酸-3-己烯酯、桃金娘烯醇、a-萜品醇、2,6-二甲基-5-庚烯醛、苯乙醛、反-3,7-二甲基-2,6-丁二烯酸等‘湘波绿’高于‘槠叶齐’,反-3-己烯醇、2-正戊基呋喃、苯甲醛、杜松烯、异戊酸叶醇酯、己醇、壬醛、反,反-2,4-庚二烯醛、反-2-己烯醇、1-辛烯-3-醇、紫罗酮、月桂烯等‘湘波绿’低于‘槠叶齐’。这些生化成分含量及其差异分别构成了轻揉捻轻发酵工艺条件下‘湘波绿’红茶和‘槠叶齐’红茶的品质特征。试验结果可为优质红、绿茶适制茶树品种‘湘波绿’及‘槠叶齐’的加工利用及提升红茶品质新工艺探索提供一定的启示与参考。