Development of Tuanfeng Fermented Water Chestnut Beverage

With Tuanfeng water chestnut as a raw material, the optimal fermentation conditions for Tuanfeng fermented water chestnut beverage were obtained as follows ： pulp-to-water ratio at 1：2, inoculation amount of 2.00%, fermentation temperature at 41℃, and fermentation time of 8 h.

Fermentation Conditions on the Production of Single Cell Protein Feed by Water Chestnut Peel

In order to improve the comprehensive utilization value of water chestnut peel and the income of farmers. Contents of crude protein （ CP）, total sugar and reducing sugar were taken as indicators. Effects of initial pH, ratio of yeast to fungi species, incubation time and liquid volume on production of single cell pro- tein （SCP） feed was studied, and technological conditions on production of SCP feed by water chestnut peel were optimized by orthogonal test. Results showed that the production of SCP feed by water chestnut peel was optimal when pH was 5.0, ratio of yeast to fungi species was 2： 1, fermentation time was 2 d and the liquid volume was 70 mL / 250 mL. Under the optimum conditions, content of fermentation CP was 64.25%, content of total sugar was 19.8%, content of reducing sugar was 5.0%, content of coarse fibre was 0.0% and content of ash was 8.04%.

Ethanol Production Process by Lignocellulosic Material Fermentation from Water Hyacinth Biomass

In order to take advantage of the lignocellulosic material in water hyacinth （Eichhornia crassipes）, dehydration pretreatment in the first step and then sodium hydroxide and hydrogen peroxide pretreatment was performed. The microorganism used for the fermentation process was Zimomonas mobilis. Batch fermentation experiments were carried out with four tests using 22 factorial design with two levels leadings to evaluate the effect of NaOH concentration, conditioning salts as independent variables and ethanol produced as a dependent variable. The optimum condition with higher amount of glucose hydrolyzed and ethanol was： substrate conditioning cellulases, it was pretreated 10% NaOH, with 92.38% conversion of glucose to ethanol and yield of 0.47 g ethanol per g of glucose and 0.018 g ethanol per g of biomass.

Separated Hydrolysis and Fermentation of Water Hyacinth Leaves for Ethanol Production

Water hyacinth is a raw material for long-term sustainable production of cellulosics ethanol. In this study, the acid pretreatment and enzymatic hydrolysis were used to evaluate to produce more sugar, to be fermented to ethanol. Separated hydrolysis and fermentation （SHF） studies were carried out to produce ethanol from water hyacinth leaves. Dilute sulfuric acid pretreatment and enzymatic hydrolysis were conducted to select the optimum pretreatment conditions. The optimum pretreatment conditions included T = 135 ℃, t = 30 min, and sulfuric acid concentration = 0.1 M. The residue was enzymatically hydrolyzed using the mixture of enzymes cellulase, xylanase and pectinase. The maximum enzymatic saccharification of cellulosic material （76.8%） was achieved. SHF by mono-culture of Saccharomyces cerevisiae KM1195 achieved the highest yields of ethanol. Furthermore, ethanol production was accomplished with the co-culture ofS. cerevisiae TISTR5048 and Candida tropicalis TISTR5045 which produced the highest increase in ethanol Yield. In this case, the ethanol concentration of 3.42 （g/L）, percentage of the theoretical ethanol yield of 99.9%, the ethanol yield of 0.27 g/g and the productivity of 0.22 g/L/h were obtained. This suggested that mild acid pretreatment and co-cultureare promising methods to improve enzymatic hydrolysis and ethanol production from water hyacinth.

The Influence of Gratering, Fermentation and Variety on the Physio-Chemical Quality of Cassava Starch

The study was conducted to determine the influence of gratering and fermentation parameters on the physicochemical quality of starch obtained from two cassava varieties in Sierra Leone (i.e., SLICASS 11 and SLICASS 6). Fresh cassava roots harvested from the Department of Agricultural Engineering were peeled, washed and grated before fermentation and starch extraction. Fermentation was carried out under separate aerobic and anaerobic conditions for a period of Seven days. Physicochemical analyses were conducted at the Postharvest Food and Bioprocess Engineering Laboratory of the Department of Agricultural and Bio-System Engineering, Njala University to determine the solubility, water absorption capacity and swelling power of starch extracts obtained from various experimental treatments. Fermentation method and duration had significant effects on the solubility, water absorption capacity (WAC) and swelling power (SP) of starch extracts. Maximum solubility and WAC were recorded on the fifth day, for both cassava varieties tested, with apparent significant difference resulting from the two gratering bands (i.e., with 1.5-inch nail hole and 4-inch nail hole sizes, respectively). While swelling power increased consistently with temperature for starch obtained from SLICASS-11 variety, an irregular pattern was observed for SLICASS-6 variety. A multiple correlation analysis proposes a significant and weak correlation between temperature, WAC (+0.150) and swelling power (+0.048). Also multiple correlation analyses suggest a significant correlation between fermentation period, the functional properties of starch extracts obtained from both fermentation methods and cassava varieties (i.e., solubility (−0.226), water absorption capacity (+0.301) and swelling power (+0.329)).

Production of Biogas from Olive Mill Waste Waters Treated by Cow Manure

The olive mill waste waters (OMWW) generated from olive oil extraction is a major environmental concern since they are characterized by their role as a pollutant (high organic and mineral matters) and their pH acid. The aim of this study was to valorize (OMWW) by anaerobic fermentation in the presence of cow manure in order to produce biogas and reduce their toxic load. Many tests were carried out by fermenting (OMWW) with polyphenols in the presence of cow manure in thermophile temperatures. The performance of this treatment was valuated through measurements of biogas production and by the determination of different parameters of fermented media (pH, volume of the biogas and polyphenols).

Water Retention Value： A Study Model-based by Asperglillus awamori and Aspergillus oryzae Embrace Three Models of Solid Substrate

The goal of this study was to evaluate the water retention value （WRV） of a test solid substrate and a fungal cell in solid state fermentation （SSF）. WRV is the ratio of the weight of water retained after centrifugation under specific conditions by a wet sample to the oven dry weight of the same sample. SSF refers to the microbial fermentation, which takes place in the absence or near absence of free water, thus being close to the natural environment. Many factors are involved in a successful SSF process. In addition to biological parameters, the SSF process is also dependent on physical factors such as WRV. A centrifugal technique has been modified and applied to the evaluation of WRV. Wheat bran, soybean hulls and rapeseed meal were used as model substrate. Aspergillus awamori and Aspergillus oryzae were used as model microorganism. Results revealed that the ability of wheat bran to retain water in the solid substrate is 56% higher than that of soybean hulls and rapeseed meal. In the term of fungal cell, the ability of A. oryzae to retain water in the cells was higher （73% higher） than that ofA. awamori. In addition, through oven method moisture content loss from A. awamori is 46% higher than that from A. oryzae during drying process. Nevertheless, it can be seen that A. oryzae is able to retain water content about 5 times higher than A. awamori. Through this results, we found that WRV varies depending on solid substrates and microorganisms. This initial information can be beneficial in the SSF process to be carried out.

花生粕发酵工艺条件优化及其提取物体外抗氧化活性研究

试验以花生粕为原料,利用乳酸菌、芽孢杆菌和酵母复合发酵技术进行固态发酵,探究不同含水量、接种量、发酵时间对发酵花生粕体外抗氧化活性的影响。利用3因素3水平的响应面试验设计对花生粕发酵条件进行优化,以发酵花生粕水溶性提取物对1,1-二苯基-2-三硝基苯肼(DPPH)清除率为评价指标,确定最适发酵条件。同时考察提取物对2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基(ABTS^(+)·)、羟自由基(·OH)、DPPH自由基清除率和铁还原能力的影响,来评估其体外抗氧化活性。响应面优化结果为含水量52%、接种量5%、发酵时间85 h,在此条件下发酵的花生粕,其水溶性提取物对DPPH的清除率可达到60.58%,比未发酵花生粕的52.96%提高了14.39%(P<0.05)。体外抗氧化活性研究结果显示:当提取物质量浓度大于0.2 mg/mL时,发酵组对ABTS^(+)·、·OH清除能力以及铁还原能力显著高于对照组(P<0.05),当提取物质量浓度大于0.8 mg/mL时,发酵组对DPPH自由基清除能力显著高于对照组(P<0.05),但均显著低于L-抗坏血酸(VC)组(P<0.05)。研究表明,发酵显著提高了花生粕的抗氧化活性,可为花生粕功能性物质的研发和高值化利用提供参考。

乳酸菌发酵对雪菊体外活性的影响研究

目的:为对比研究乳酸菌发酵前、后雪菊水提取物体外抗氧化活性、XOD抑制活性、抑菌活性的变化情况。方法:运用紫外-可见分光光度法测定发酵前、后水提物清除DPPH·和ABTS+能力、抑制黄嘌呤氧化酶能力;к-B法检测发酵前、后水提物对大肠杆菌和金黄色葡萄球菌的抑菌能力。对比研究乳酸菌发酵对雪菊水提物体外活性的影响。结果:乳酸菌发酵后雪菊水提物在0.15mg/ml DPPH·和ABTS+清除率较发酵前有明显增加。发酵前、后0.5mg/mL雪菊水提物对XOD抑制率分别为43.16%,62.19%。发酵前、后雪菊水提物对大肠杆菌的抑制性均强于金黄色葡萄球菌。相同浓度下,发酵后抑菌效果高于发酵前。结论:对乳酸菌发酵前、后雪菊水提物体外活性对比研究显示,经乳酸菌发酵后其体外抗氧化活性、抑制XOD活性、抑菌活性均增强,这为初步筛选治疗痛风的药物奠定理论基础。

葡萄干酿制葡萄酒的工艺优化

目的研究并优化用普通葡萄干酿造葡萄酒的工艺。方法通过单因素和正交试验研究料水比、果胶酶添加量、酵母菌接种量和发酵温度对葡萄酒品质的影响,并优化酿造工艺。结果单因素试验结果表明,料水比、果胶酶的添加量以及发酵温度主要影响葡萄酒的色度,对残糖浓度和酒精度的影响不明显。相比之下,酵母菌接种量对这些特性的改变贡献较小。正交试验表明,发酵温度、酵母菌接种量和料水比对酒精度有显著影响,且果胶酶添加量明显影响感官评分。在最佳的发酵条件下[发酵温度20℃、酵母菌接种量0.50 g/L、果胶酶的添加量25 mg/L、料水比1:6(g/mL)],可以酿造出酒精度约为12.3%vol,感官评分约为90.5分的高品质葡萄酒。结论普通葡萄干酿制葡萄酒可行性较高,不同因素组合选择余地大,葡萄酒品质符合国家标准,酿造工艺具有一定的商业价值。

磁场处理对面团发酵特性的影响及作用机制

磁场可通过影响水分子的排布改变食品内部水分分布进而改善食品的品质。本研究分别在0、0.5、1.0、1.5、2.0mT的磁场强度条件下发酵面团1h,通过低场核磁、原位拉曼光谱等技术研究了磁场处理对面团发酵特性、水分分布及蛋白分子结构的影响,以期为开发高品质的中式美食提供理论基础。结果显示:随着磁场强度的增大,面团的发酵能力呈先上升后下降的趋势,在磁场强度为1.5 mT时对发酵力的影响最为显著;馒头的比容呈现先上升后下降的趋势,在磁场强度在1.0 mT时,馒头的比容为2.24 mL/g;馒头的硬度、黏性、咀嚼性呈现先下降后上升的趋势,弹性、内聚性、回复性没有明显的变化;强结合水与自由水含量呈先下降后上升趋势,弱结合水含量呈先上升后下降的趋势,在磁场强度为1.0 mT时,对水分分布的影响最为显著;α-螺旋相对含量呈先上升后下降的趋势,无规卷曲呈先下降后上升的趋势,在磁场强度为0.5 mT时α-螺旋相对含量最高,为54%,无规卷曲相对含量最低,为21%。适当的磁场处理可以提高面团的发酵力、馒头的比容和质构特性,加速面团中的水分分布,提高面筋网络的稳定性。综上,磁场处理可以通过改善面团中水分的分布、提高水分均匀度以及改变面筋蛋白的分子结构,提高面团的发酵特性以及馒头的质构特性。

不同料水比对混菌发酵玉米皮品质的影响

试验旨在探究不同料水比对混菌发酵玉米皮品质的影响。试验采用固态发酵工艺,设置4个处理组,料水比分别为30%(Ⅰ组)、40%(Ⅱ组)、50%(Ⅲ组)和60%(Ⅳ组),每组4个重复。玉米皮、米糠、豆粕按20∶3∶3比例混匀,加入7%的凝结芽孢杆菌、卷曲乳酸菌和枯草芽孢杆菌(1∶1∶1)的混合菌液,发酵5 d。结果显示,在料水比为50%的条件下发酵,总活菌数为3.5×108 CFU/g,是发酵前的58倍。Ⅲ组呕吐毒素和干物质(DM)含量显著低于Ⅰ组、Ⅱ组和Ⅳ组(P<0.05),中性洗涤纤维(NDF)含量显著低于Ⅰ组和Ⅱ组(P<0.05),pH值为4.18。研究表明,混菌固态发酵玉米皮的料水比以50%最佳,在该条件下发酵,饲料质地均匀松散,气味浓郁。

异位发酵床垫料水分蒸发试验

【目的】探究异位发酵床发酵温度、初始含水率、空气温度和湿度等对异位发酵床垫料水分蒸发的影响。【方法】选择谷壳、使用1个月的异位发酵床垫料以及使用半年的异位发酵床垫料3种试样,利用水浴锅给垫料持续加热来模拟垫料发酵产热,通过恒温恒湿箱控制空气温、湿度,采用单因素试验和响应面试验对垫料水分蒸发的影响因素进行分析。采用多元线性回归方法,得到3种垫料的水分蒸发量与发酵温度、初始含水率、空气温度和湿度的回归模型,在相应条件下预测发酵床的水分蒸发量。【结果】(1)发酵温度、初始含水率、空气温度和湿度对发酵床运行过程中垫料水分蒸发量的影响均显著;(2)当发酵温度一定时,随着空气温度的升高,异位发酵床垫料的水分蒸发量呈先增多后减少的变化趋势;(3)在发酵温度70℃、初始含水率75%、空气温度25℃、空气湿度70%的条件下3种垫料的水分蒸发量均达到最大值。【结论】当试样为谷壳和使用1个月的异位发酵床垫料时,发酵温度、初始含水率、空气温度和湿度对发酵床运行过程中水分蒸发量的影响达到极显著水平(P<0.01);当试样为使用半年的异位发酵床垫料时,发酵温度、初始含水率、空气温度对水分蒸发量的影响达到极显著水平(P<0.01),空气湿度对水分蒸发量的影响达到显著水平(P<0.05)。

固态法白酒糟醅添加黄原胶保水发酵研究

[目的]提升糟醅的保水能力,增加糟醅的液相含量。[方法]以特香型白酒为研究对象,分别进行糟醅添加黄原胶的模拟酿造试验(1.5%添加量、稻壳用量减少10%)与车间窖池试验(0.7%添加量),分析保水发酵对白酒酿造的影响。[结果]黄原胶具有良好的保水作用,上层/粮糟层水分升高,上下层/粮糟层与底糟层水分差异变小,水分含量与糟醅酒精度正相关,与酸度无明显相关性。模拟酿造试验发现基酒总酸总酯含量升高,表现出“增乙抑乳”与降低高级醇含量的作用。车间试验面糟酒、粮糟酒出酒数与总产量均增加,粮糟层基酒总酯含量更高,而底糟酒出酒数下降,己酸、己酸乙酯含量更低;粮糟酒感官评价优于对照组。[结论]添加一定比例的黄原胶可增强糟醅的保水能力,提升基酒总酯含量,本研究为固态法白酒糟醅改良、降低稻壳用量、提升基酒质量提供了新的思路。

添加不同量促腐熟菌剂对木屑和黄浆水堆肥的影响

【目的】以木屑和黄浆水为原料,探讨促腐熟菌剂不同添加量对堆肥进程的影响。【方法】采用好氧发酵罐堆肥试验,设置不加促腐熟菌剂(T_(0))、加促腐熟菌剂质量分数0.1%(T_(1))、0.3%(T_(2))、0.9%(T_(3))共4个处理,以堆肥温度、pH值、种子发芽指数、养分质量分数作为评价指标。采用主成分分析,研究促腐熟菌剂添加量对物料发酵进程和腐熟度的影响,明确最佳添加量。【结果】与T_(0)比较,添加促腐熟菌剂处理提前2 d进入高温期。发酵结束后,各处理的堆肥p H值介于7.46~7.74。添加不同质量分数的促腐熟菌剂可以不同程度地降低堆肥物料的碳、氮损失。与T_(0)相比,T_(1)、T_(2)、T_(3)氮损失分别降低9.41%、14.12%和4.71%,碳损失分别降低3.06%、7.97%和5.89%,其中T_(2)的氮、碳损失最低,分别为75.26%和7.82%。添加促腐熟菌剂的堆肥腐熟度比T_(0)提高3.64%~9.09%,T_(2)最先达到腐熟。【结论】综上所述,在木屑和黄浆水堆肥中添加质量分数0.3%的促腐熟菌剂,能显著促进物料腐熟,有利于降低氮、碳损失,提高堆肥质量,为木屑和黄浆水的肥料化利用提供了依据。

Effects of the concentration and nature of total dissolved solids in drinking water on feed intake,nutrient digestion,energy balance,methane emission,ruminal fermentation,and blood constituents in different breeds of young goats and hair sheep

Understanding how different livestock species and breeds respond to consumption of brackish water could improve usage of this resource.Therefore,Angora,Boer,and Spanish goat doelings and Dorper,Katahdin,and St.Croix ewe lambs(6 animals per animal type[AT];initial age=296±2.1 days)consuming water with varying concentrations of minerals of a natural brackish water source(BR)and sodium chloride(NaCl;SL)were used to determine effects on water and feed intake,nutrient digestion,heat energy,methane emission,ruminal fluid conditions,and blood constituent concentrations.There were 6 simultaneous 6(water treatments[WT])×6(AT)Latin squares with 3-wk periods.The WT were fresh(FR),BR alone(100-BR),a similar total dissolved solids(TDS)concentration as 100-BR via NaCl addition to FR(100-SL),BR with concentrations of all minerals increased by approximately 50%(150-BR),a similar TDS level as 150-BR by NaCl addition to FR(150-SL),and a similar 150 TDS level achieved by addition of a 1:1 mixture of BR minerals and NaCl to 100-BR(150-BR/SL).Concentrations(mg/kg)in BR were 4928 TDS,85.9 bicarbonate,224.9 calcium,1175 chloride,60.5 magnesium,4.59 potassium,1387sodium,1962 sulfate,and 8.3 boron,and TDS in other WT were 209,5684,7508,8309,and 7319 mg/kg for FR,100-SL,150-BR,150-SL,and 150-BR/SL,respectively.There were very few significant effects of WT or AT×WT interactions,although AT had numerous effects.Water intake was affected by AT(P=0.02)and WT(P=0.04),with greater water intake for 150-SL than for FR,100-BR,100-SL,and 150-BR.Dry matter intake among AT was lowest(P<0.05)for Angora.Digestion of organic matter and neutral detergent fiber and heat energy differed among AT(P<0.05),but nitrogen digestion and ruminal methane emission were similar among AT.Blood aldosterone concentration was higher(P<0.05)for FR than for other WT.In conclusion,all AT seemed resilient to these WT regardless of mineral source and concentrations,with TDS less than 8300 mg/kg,which did not influence nutrient utilization,ruminal fermentation,energy balance,or blood constituent levels.

冻融循环下柑橘纤维对冷冻预发酵面团的改良

该文探究冻融循环对冷冻预发酵面团品质的影响,并开发相关改良产品。测定冷冻预发酵面团在冻融循环过程中的物理特性、面筋结构以及成品品质变化,通过添加柑橘纤维(citrus fibre,CF)来探究其改良效果。结果表明:冻融次数增加,冷冻预发酵面团的弹性模量(G')和黏性模量(G″)下降,水分含量则是呈现先上升后下降趋势,一定程度上破坏面筋网络结构,最终导致成品品质下降。添加柑橘纤维后的冷冻预发酵面团水分含量高于空白组(除F4),且面筋结构更完整,成品感官品质更优。综上所述,冻融循环对普通面团、添加柑橘纤维的面团品质均有一定的影响。

水公牛和荷斯坦奶公牛养分消化、瘤胃发酵及血液生化指标的比较研究

本试验旨在探究饲喂相同日粮条件下,比较水公牛与荷斯坦奶公牛养分表观消化率、瘤胃发酵参数和血液生化指标的不同。试验选取健康且状况良好的水公牛和荷斯坦奶公牛各6头,单栏饲养,自由采食和饮水,试验分为预试期16 d,采样期6 d,每天测定采食量,采样期分别采集瘤胃液、饲料、粪便和血液样品用于瘤胃发酵参数、养分消化率、血液生化等指标的测定。结果表明:荷斯坦奶公牛对日粮中干物质、有机物、粗蛋白、中性洗涤纤维和酸性洗涤纤维等养分摄入量极显著高于水公牛(P<0.01),水公牛对日粮中粗蛋白的消化率显著高于荷斯坦奶公牛(P<0.05),两组牛对日粮干物质、有机物、中性洗涤纤维、酸性洗涤纤维、粗脂肪的消化率无显著差异(P>0.05);水公牛组瘤胃pH值显著高于荷斯坦奶公牛组(P<0.05),而瘤胃总挥发性脂肪酸、乙酸、丁酸、异戊酸和戊酸含量显著低于荷斯坦奶公牛组(P<0.05),两组牛瘤胃液中氨态氮、丙酸和异丁酸浓度无显著差异(P>0.05);水公牛组血液中丙氨酸氨基转移酶、天冬氨酸氨基转移酶、白蛋白、碱性磷酸酶、尿素、甘油三酯和白蛋白/球蛋白比含量显著高于荷斯坦奶公牛组(P<0.05),而血液中总蛋白、球蛋白、总胆固醇含量显著低于荷斯坦奶公牛组(P<0.05),两组牛血液中γ-谷氨酰基转移酶、血糖含量无显著差异(P>0.05)。试验结果表明:在本试验日粮饲养条件下,荷斯坦奶公牛对于日粮养分摄入量以及瘤胃乙酸、丁酸等挥发性脂肪酸产量均大于水公牛,具有较好的增重潜力。

混菌发酵对油茶粕中茶皂素表面活性指标和抗氧化活性的影响

采用水提、醇提、植物乳杆菌(Lactobacillus plantarum,LP)发酵、干酪乳杆菌(Lactobacillus casei,LC)发酵和混菌(LP+LC,1∶1)发酵提取油茶粕中的茶皂素,对比分析提取液中的主要成分差异,并对水提、醇提、混菌发酵茶皂素提取物的表面活性指标和抗氧化性能进行测定。结果表明,混菌发酵液中茶皂素含量为(21.86±0.39)mg/mL,显著高于水提液、醇提液和单菌发酵液(P<0.05),各提取液中多糖、多酚、黄酮、蛋白质含量具有较大差异。相比于水提和醇提茶皂素,混菌发酵提取茶皂素样品具有更高的纯度(75.2%)和提取率(14.12%),其水溶液具有更低的表面张力(39.2 mN/m)、更优异的起泡性(128%)和稳泡性能(96.9%)。混菌发酵茶皂素对DPPH自由基、ABTS阳离子自由基的清除能力优于水提茶皂素,低于醇提茶皂素。对于羟自由基清除能力和还原力而言,发酵茶皂素优于另外两者,在4 mg/mL质量浓度下与抗坏血酸的测试结果相当。该研究为微生物发酵法应用于茶皂素的工业化提取提供了理论依据。

一株高产水溶性β-1,3-葡聚糖的棕鞭藻高密度异养培养

棕鞭藻作为一种淡水藻类,能够用于生产水溶性β-1,3-葡聚糖。为了提高棕鞭藻的生物量,增加其水溶性β-1,3-葡聚糖的产量,笔者在7.5 L发酵罐中对棕鞭藻的异养培养基和异养培养条件进行了优化,同时也在125 L发酵罐中进行工艺放大验证。实验结果表明:采用优化后的培养基和培养条件,棕鞭藻在7.5 L发酵罐中培养,生物量达到61.25 g/L,与优化前相比提高了2.4倍;在125 L发酵罐中放大培养,棕鞭藻的生物量与7.5 L发酵罐中的培养结果相比无显著差异,水溶性β-1,3-葡聚糖的平均生产速率达到0.36 g/(L·h),较外籍文献报道的产率最高值0.13 g/(L·h)提高了1.8倍。该研究为棕鞭藻异养培养生产生物活性物质β-1,3-葡聚糖提供了依据,也为棕鞭藻在食品、医药和饲料等领域的应用创造了条件。