窖泥功能菌与产酯菌共酵生产性试验(提高泸州曲酒厂名优酒比率的研究鉴定材料之三)

采用窖泥功能菌与产酯微生物共酵,提高泸型曲酒名优酒比率的研究,于1987年4月在泸州曲酒厂科研所小窖内进行了模拟试验。全部试验窖的酒都比对照窑好,总酯和已酸乙酯含量都有较明显的增加。在此基础上,我们选择了3个方案,于同年6月在泸州曲酒厂酿酒实验中心生产窖池中进行了连续3排的生产性试验,于1988年1月初结束。

A new anti-hypoxia functional agent ——Schizophyllum commune fermented broth and its biochemical mechanisms

In order to overcome hypoxia induced sickness, a stable source of anti-hypoxia functional agents, Sehizophyllum commune fermented broth has been developed in this study. Animal experiments were conducted to examine its anti-hypoxia activities and possible mechanisms involved. The acute hypoxic experiment showed that Sehizophyllum commune fermented broth could significantly prolong the survival time of mice. The underlying mechanisms were associated with improved energy metabolism based on a study carried out in rats exposed to a low pressure chamber simulating the low pressure environment of 8 000 m altitude. It was concluded that the Schizophyllum commune fermented broth was an effective anti-hypoxia functional agent and could be greatly bene- ficial to those living and working at high altitudes, such as people who reside in the reconstruction regions of Yushu.

Effects of High-Pressure Technology on the Functional Properties of Milk and Fermented Milk Products

HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.

Fermentation Production of Ganoderma lucidum by Bacillus subtilis Ameliorated Ceftriaxone-induced Intestinal Dysbiosis and Improved Intestinal Mucosal Barrier Function in Mice

Objective This study aimed to develop a type of Ganoderma lucidum(G.lucidum)-probiotic fermentation broth that can effectively improve the intestinal mucosal barrier function of mice with ceftriaxone-induced intestinal dysbiosis.Methods By means of absorbance of optical density(OD)value and phenol-concentrated sulfuric acid measurement of polysaccharide content,the probiotic species can grow on the medium of G.lucidum were screened out,and the concentration of the medium of G.lucidum was determined,and the fermentation broth was prepared for subsequent experiments.Thirty-two SPF grade male BALB/c mice were randomly divided into four groups(eight mice in each group),namely control group(CON),intestinal mucosal barrier damage model group(CS),fermentation broth intervention group(FT)and G.lucidum medium intervention group(GL),respectively.The intestinal dysregulation model was induced by intra-gastric administration of 0.2 mL ceftriaxone sodium(twice a day for seven consecutive days).From day 8,the FT group and GL group were gavage with 0.2 mL fermentation broth and G.lucidum medium,respectively.On day 15,all mice were sacrificed.To draw the weight curve and measure the cecal index;pathological examination of colon tissues with HE staining;serum levels of LPS,IL-10,TNF and IL-6 were detected by ELISA.Flow cytometry was used to analyze the changes of CD3+T cells,CD4+T cells,CD8+T cells and macrophages in spleen.16S rRNA sequencing was performed to detect the intestinal microbiota structure of mice.Results Bacillus subtilis can decompose and utilize G.lucidum fruiting body medium,and the suitable concentration of G.lucidum fruiting body medium is 33.2 mg/mL.The effect of Bacillus subtilis-G.lucidum fermentation broth on the damage of intestinal mucosal barrier caused by ceftriaxone sodium was reduced,the body weight of mice recovered and colon swelling improved,colon histopathological injury was alleviated,inflammatory cell infiltration was alleviated,serum IL-10 increased significantly,LPS、TNF-αand IL-6 decreased significantly compared with model group,and the proportion of T cells and intestinal dysbiosis was improved.Conclusions The experimental results suggest that Bacillus subtilis-G.lucidum fermentation broth can effectively improve the intestinal barrier function damage,immune dysfunction and intestinal dysbiosis caused by antibiotic overdose,and has a certain regulatory effect on intestinal mucosal barrier function.