This article investigates the effects of nitric oxide （NO） on alcoholic fermentation and the qualities of Chinese Winter Jujube during storage, and explores the action mechanisms of browning and softening of fruits ...This article investigates the effects of nitric oxide （NO） on alcoholic fermentation and the qualities of Chinese Winter Jujube during storage, and explores the action mechanisms of browning and softening of fruits to provide theoretical proofs for using NO in the storage of Chinese Winter Jujube. Chinese Winter Jujube fruits were fumigated with different concentrations of NO gas （0, 10, 20, 30 μL L^-1） under anaerobic conditions and stored at 22±1℃ and 4± 1℃. The changes in appearance qualities, the contents of pyruvate, ethanol, acetaldehyde, and the activities of alcohol dehydrogenase （ADH） and lactate dehydrogenase （LDH） were investigated. The contents of pyruvate, ethanol, and acetaldehyde were significantly reduced, and the peak of pyruvate content was delayed by 20 μL L^-1 NO. The activities of ADH and LDH in 20 μL L^-1 NO treated fruits were also significantly inhibited. However, the alcoholic fermentation and softening of Chinese Winter Jujube fruits were promoted by 30 μL L^-1 NO during storage. The results indicated that 20 μL L^-1 NO could mitigate the injury of ethanol on Chinese Winter Jujube and effectively delay the browning and softening of fruits during storage.展开更多
Cane molasses, a major byproduct in the sugar industry, is generally consumed for alcohol production. However, the alcohol production process needs to overcome three major challenges including increasing the productiv...Cane molasses, a major byproduct in the sugar industry, is generally consumed for alcohol production. However, the alcohol production process needs to overcome three major challenges including increasing the productivity of alcohol fermentation, lowering the energy consumption for alcohol conversion and decreasing the environmental pollution caused by the alcoholic yeast fermentation process. To meet these challenges, a screening process was conducted using 13 high osmotic tolerant yeast strains. Among the strains, a Saccharomyces cerevisiae strain 1912 was found to produce high alcohol concentrations during fermentation with high starting molasses concentrations such as 50% (W/V) molasses. In the test, 13.6% (V/V) alcohol was produced in the molasses fermentation broth after 72 h of incubation with an initial Yunnan molasses concentration of 50% in a 5 L fermentor. 15.0% (V/V) alcohol was obtained after 48 h of fermentation in shaking flasks containing 30% (W/V) initial total sugar concentration in diluted molasses. The performance of this strain in the shaking flasks was successfully scaled up to a 5 L fermentor vessel. Strain 1912 seems to be a better alcohol producer than the currently used alcohol production strain 2.1190.展开更多
文摘This article investigates the effects of nitric oxide （NO） on alcoholic fermentation and the qualities of Chinese Winter Jujube during storage, and explores the action mechanisms of browning and softening of fruits to provide theoretical proofs for using NO in the storage of Chinese Winter Jujube. Chinese Winter Jujube fruits were fumigated with different concentrations of NO gas （0, 10, 20, 30 μL L^-1） under anaerobic conditions and stored at 22±1℃ and 4± 1℃. The changes in appearance qualities, the contents of pyruvate, ethanol, acetaldehyde, and the activities of alcohol dehydrogenase （ADH） and lactate dehydrogenase （LDH） were investigated. The contents of pyruvate, ethanol, and acetaldehyde were significantly reduced, and the peak of pyruvate content was delayed by 20 μL L^-1 NO. The activities of ADH and LDH in 20 μL L^-1 NO treated fruits were also significantly inhibited. However, the alcoholic fermentation and softening of Chinese Winter Jujube fruits were promoted by 30 μL L^-1 NO during storage. The results indicated that 20 μL L^-1 NO could mitigate the injury of ethanol on Chinese Winter Jujube and effectively delay the browning and softening of fruits during storage.
文摘Cane molasses, a major byproduct in the sugar industry, is generally consumed for alcohol production. However, the alcohol production process needs to overcome three major challenges including increasing the productivity of alcohol fermentation, lowering the energy consumption for alcohol conversion and decreasing the environmental pollution caused by the alcoholic yeast fermentation process. To meet these challenges, a screening process was conducted using 13 high osmotic tolerant yeast strains. Among the strains, a Saccharomyces cerevisiae strain 1912 was found to produce high alcohol concentrations during fermentation with high starting molasses concentrations such as 50% (W/V) molasses. In the test, 13.6% (V/V) alcohol was produced in the molasses fermentation broth after 72 h of incubation with an initial Yunnan molasses concentration of 50% in a 5 L fermentor. 15.0% (V/V) alcohol was obtained after 48 h of fermentation in shaking flasks containing 30% (W/V) initial total sugar concentration in diluted molasses. The performance of this strain in the shaking flasks was successfully scaled up to a 5 L fermentor vessel. Strain 1912 seems to be a better alcohol producer than the currently used alcohol production strain 2.1190.
