This study aimed to explore the effect of fermented spent mushroom substrate(SMS) of Pleurotus eryngii as a basic material on rice seedling-raising substrate. The physical and chemical indices of the SMS indicated tha...This study aimed to explore the effect of fermented spent mushroom substrate(SMS) of Pleurotus eryngii as a basic material on rice seedling-raising substrate. The physical and chemical indices of the SMS indicated that the fermented SMS was fully composted and was very suitable for preparing rice seedling-raising substrate. The fermented SMS effectively regulated the bulk density, total porosity, aeration porosity and water-holding porosity of rice seedling-raising substrate. With the increased addition amount of fermented SMS, the bulk density of rice seedling-raising substrate was decreased, but the total porosity, aeration porosity and water-holding porosity were increased. Compared with those in the substrates of 100% soil and 100% SMS,the height, chlorophyll content, 100-shoot dry weight, 100-root dry weight, root activity, nitrogen content, phosphorus content and potassium content of rice seedlings in the substrate composed of spent mushroom substrate of P. eryngii and soil were higher.The quality of rice seedlings in the substrate composed of 20% soil and 80% SMS was best, followed by that in the substrate composed of 30% soil and 70% SMS.展开更多
The influence of prebiotics as lactulose as well inulin on the ability of Bifidobacterium lactis to reduce cholesterol in milk was studied during milk fermentation. Pasteurized milk, freeze-dried starter culture Bb-12...The influence of prebiotics as lactulose as well inulin on the ability of Bifidobacterium lactis to reduce cholesterol in milk was studied during milk fermentation. Pasteurized milk, freeze-dried starter culture Bb-12 （Bifidobacterium lactis, Chr. Hansen, Denmark）, inulin--RAFTILINEHP （ORAFI, Belgium）, syrup of lactulose （Duphalac, the Netherlands） in following concentrations： 0, 1%, 2%, 3%, 4% and 5% were used for experiments. The fermentation process was realized at 37 ℃ for 16 h. The content of cholesterol was determined according to AOAC Official Method 976.26A. The results showed that it is possible considerable to lower the level of cholesterol in fermented milk using B. lactis. The ability of B. lactis to decrease the level of cholesterol in milk can be influenced with addition of prebiotics. The lower concentration of cholesterol was determined in fermented samples with 4% of lactulose （9.5 mg/100g） and with 1% of inulin （10.4 mg/100g）. Evaluating the influence of prebiotics on cholesterol content in fermented milk samples, it is obvious that the influence depends on the type of prebiotics （P 〉 0.05） and their concentrations （P 〈 0.05）.展开更多
Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa （Theobroma cacao） beans were investigated. A 4 - 4 full factorial design with the principal experim...Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa （Theobroma cacao） beans were investigated. A 4 - 4 full factorial design with the principal experimental factors as pod storage （0, 3, 7 and l0 d） and roasting time （0, 15, 30 and 45 min） were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly （P 〈 0.05） with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly （P 〈 0.05） decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity （non-volatile acids）, non-reducing sugars and total sugars while roasting up to 45 min at 120 ℃ caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars.展开更多
Dehydrated sorghum flour （＂ogi＂） is useful as additional ingredient in certain food and pharmaceutical formulation, this could be obtained by soaking sorghum in water for 3 to 4 days, wet milling the soaked materi...Dehydrated sorghum flour （＂ogi＂） is useful as additional ingredient in certain food and pharmaceutical formulation, this could be obtained by soaking sorghum in water for 3 to 4 days, wet milling the soaked material, and fermentation for another 3 to 4 days. Typically, the fermented product is boiled into a pap or cooked into a stiff porridge. However, the fermented product can not be easily handled or stored and does not have a long shelf life （typically less than a week）. Dehydrating the fermented product into flour is one of the ways that is being employed to overcome these problems. Equilibrium moisture content （EMC） of dehydrated sorghum flour （aka ＂ogi＂） was therefore determined at two temperatures of 25℃ and 40℃ and four salt solutions. Zinc chloride （ZnCl2）, potassium acetate （KC2H3O2）, calcium chloride （CaCl2） and sodium chloride （NaCl） salts were prepared to correspond to equilibrium relative humidities of 10.0% to 75.4%. The moisture sorption characteristics of the sorghum product showed the characteristics S-shaped sorption isotherm curve that is typically obtained for agricultural products. The equilibrium data and the monomolccular layer moisture content values were estimated using the Brunauer-Emmett-Teller （BET） equation. The moisture content range for optimum storage of the dehydrated sorghum flour lies between 2.84% to 3.69% at 25℃ and 6.84% and 7.67% at 40℃. The information obtained from this study will help in the design and selection of storage and packaging systems for dehydrated sorghum flour.展开更多
With the high availability of agricultural wastes in Malaysia, green energy is practical to be conducted. Thus, a research on the modification of the physical conditions of the solid state culture system, specifically...With the high availability of agricultural wastes in Malaysia, green energy is practical to be conducted. Thus, a research on the modification of the physical conditions of the solid state culture system, specifically different initial moisture content, fermentation temperature, inoculums size and different percentage of carbon and nitrogen sources were conducted to compare the usage of two different lignocellulosic materials which were oil palm frond and banana petiole respectively. After using a conventional method （one factor at a time）, the optimum fermentation conditions would be a combination of 70% initial moisture content （v/w）, at 28 ~C fermentation temperature with supplementation of 1% sucrose （w/w） and 1% peptone using 1 mL of inoculum in order to achieve highest xylanase production which was 1,711.87 U/mL and 1,579.60 U/mL for oil palm frond and banana petiole respectively. It was suggested that oil palm frond showed higher xylanase production compared to banana petiole.展开更多
The effects of direct extracts of compost (DEC), aerated fermentation extracts of compost (AFEC) and non-aerated fermentation extracts of compost (NAFEC) on cucumber growth and the action mechanisms were evaluated bas...The effects of direct extracts of compost (DEC), aerated fermentation extracts of compost (AFEC) and non-aerated fermentation extracts of compost (NAFEC) on cucumber growth and the action mechanisms were evaluated based on the structure and activity analysis of humic-like substances. AFEC increased cucumber growth most significantly, followed by DEC and NAFEC, which was insignificant compared to the control treatment. Humic-like substances from compost extracts played an important role in promoting cucumber growth. Application of humic-like substances stimulated auxin-like activity and increased chlorophyll content and nitrogen accumulation in plants. The positive auxin-like activity of humic-like substances could be attributed to the relative distribution of special carbon groups, such as those with a large amount of peptidic and carbohydratic groups or with a low content of phenolic groups. In conclusion, the best growth promotion by application of AFEC was mainly attributed to the humic-like substances in the AFEC.展开更多
基金Supported by Special Fund for Agro-scientific Research in the Public Interest(201303080)Hubei Province Science and Technology Support Program+1 种基金China(2015BBA199)Project of Hubei Agricultural Science and Technology Innovation Center(2016-620-007-001)
文摘This study aimed to explore the effect of fermented spent mushroom substrate(SMS) of Pleurotus eryngii as a basic material on rice seedling-raising substrate. The physical and chemical indices of the SMS indicated that the fermented SMS was fully composted and was very suitable for preparing rice seedling-raising substrate. The fermented SMS effectively regulated the bulk density, total porosity, aeration porosity and water-holding porosity of rice seedling-raising substrate. With the increased addition amount of fermented SMS, the bulk density of rice seedling-raising substrate was decreased, but the total porosity, aeration porosity and water-holding porosity were increased. Compared with those in the substrates of 100% soil and 100% SMS,the height, chlorophyll content, 100-shoot dry weight, 100-root dry weight, root activity, nitrogen content, phosphorus content and potassium content of rice seedlings in the substrate composed of spent mushroom substrate of P. eryngii and soil were higher.The quality of rice seedlings in the substrate composed of 20% soil and 80% SMS was best, followed by that in the substrate composed of 30% soil and 70% SMS.
文摘The influence of prebiotics as lactulose as well inulin on the ability of Bifidobacterium lactis to reduce cholesterol in milk was studied during milk fermentation. Pasteurized milk, freeze-dried starter culture Bb-12 （Bifidobacterium lactis, Chr. Hansen, Denmark）, inulin--RAFTILINEHP （ORAFI, Belgium）, syrup of lactulose （Duphalac, the Netherlands） in following concentrations： 0, 1%, 2%, 3%, 4% and 5% were used for experiments. The fermentation process was realized at 37 ℃ for 16 h. The content of cholesterol was determined according to AOAC Official Method 976.26A. The results showed that it is possible considerable to lower the level of cholesterol in fermented milk using B. lactis. The ability of B. lactis to decrease the level of cholesterol in milk can be influenced with addition of prebiotics. The lower concentration of cholesterol was determined in fermented samples with 4% of lactulose （9.5 mg/100g） and with 1% of inulin （10.4 mg/100g）. Evaluating the influence of prebiotics on cholesterol content in fermented milk samples, it is obvious that the influence depends on the type of prebiotics （P 〉 0.05） and their concentrations （P 〈 0.05）.
文摘Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa （Theobroma cacao） beans were investigated. A 4 - 4 full factorial design with the principal experimental factors as pod storage （0, 3, 7 and l0 d） and roasting time （0, 15, 30 and 45 min） were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly （P 〈 0.05） with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly （P 〈 0.05） decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity （non-volatile acids）, non-reducing sugars and total sugars while roasting up to 45 min at 120 ℃ caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars.
文摘Dehydrated sorghum flour （＂ogi＂） is useful as additional ingredient in certain food and pharmaceutical formulation, this could be obtained by soaking sorghum in water for 3 to 4 days, wet milling the soaked material, and fermentation for another 3 to 4 days. Typically, the fermented product is boiled into a pap or cooked into a stiff porridge. However, the fermented product can not be easily handled or stored and does not have a long shelf life （typically less than a week）. Dehydrating the fermented product into flour is one of the ways that is being employed to overcome these problems. Equilibrium moisture content （EMC） of dehydrated sorghum flour （aka ＂ogi＂） was therefore determined at two temperatures of 25℃ and 40℃ and four salt solutions. Zinc chloride （ZnCl2）, potassium acetate （KC2H3O2）, calcium chloride （CaCl2） and sodium chloride （NaCl） salts were prepared to correspond to equilibrium relative humidities of 10.0% to 75.4%. The moisture sorption characteristics of the sorghum product showed the characteristics S-shaped sorption isotherm curve that is typically obtained for agricultural products. The equilibrium data and the monomolccular layer moisture content values were estimated using the Brunauer-Emmett-Teller （BET） equation. The moisture content range for optimum storage of the dehydrated sorghum flour lies between 2.84% to 3.69% at 25℃ and 6.84% and 7.67% at 40℃. The information obtained from this study will help in the design and selection of storage and packaging systems for dehydrated sorghum flour.
文摘With the high availability of agricultural wastes in Malaysia, green energy is practical to be conducted. Thus, a research on the modification of the physical conditions of the solid state culture system, specifically different initial moisture content, fermentation temperature, inoculums size and different percentage of carbon and nitrogen sources were conducted to compare the usage of two different lignocellulosic materials which were oil palm frond and banana petiole respectively. After using a conventional method （one factor at a time）, the optimum fermentation conditions would be a combination of 70% initial moisture content （v/w）, at 28 ~C fermentation temperature with supplementation of 1% sucrose （w/w） and 1% peptone using 1 mL of inoculum in order to achieve highest xylanase production which was 1,711.87 U/mL and 1,579.60 U/mL for oil palm frond and banana petiole respectively. It was suggested that oil palm frond showed higher xylanase production compared to banana petiole.
基金Supported by the Ministry of Agriculture Public Benefit Research Foundation of China (No. 201103004)the National Key Technology R&D Program of China (No. 2010AA10Z401)
文摘The effects of direct extracts of compost (DEC), aerated fermentation extracts of compost (AFEC) and non-aerated fermentation extracts of compost (NAFEC) on cucumber growth and the action mechanisms were evaluated based on the structure and activity analysis of humic-like substances. AFEC increased cucumber growth most significantly, followed by DEC and NAFEC, which was insignificant compared to the control treatment. Humic-like substances from compost extracts played an important role in promoting cucumber growth. Application of humic-like substances stimulated auxin-like activity and increased chlorophyll content and nitrogen accumulation in plants. The positive auxin-like activity of humic-like substances could be attributed to the relative distribution of special carbon groups, such as those with a large amount of peptidic and carbohydratic groups or with a low content of phenolic groups. In conclusion, the best growth promotion by application of AFEC was mainly attributed to the humic-like substances in the AFEC.
