Brewing of low-alcoholic drink from corncobs via yeast-cellulase synchronous fermentation process

The present work focuses on the influence of various parameters, i.e., the dosage of cellulase, the inoculum concentration of yeast, the fermentation temperature and the fermentation time, on the alcohol content and sensory evaluation of the low-alcoholic health drink produced from corncob in a yeast-cellulase synchronous fermentation process. The fermentation was performed by inoculating the seed solution (containing corncob powder and yeast) and cellulase into the synchronous saccharification fermentation medium. Single-factor experiments and orthogonal experiments were performed, and the optimal processing conditions were obtained based on the characterizations of alcohol content and sensory evaluation. The results show that the alcohol content and sensory evaluation of the drink can reach 6.1 vol.% and 92, respectively, when the dosage of cellulase, inoculum concentration of yeast, the fermentation temperature and the fermentation time are 15 U/g, 7%, 32℃ and 84 h, respectively.

Probiotic Viability, Qualitative Characteristics, and Sensory Acceptability of Vegetable Juice Mixture Fermented with <i>Lactobacillus</i>Strains

The aim of the study was to consider the suitability of a mixture of juices from jicama, winter melon, and carrot as a raw medium for producing probiotic juice by Lactobacillus strains (Lactobacillus plantarum CICC22696 and Lactobacillus acidophilus CICC20710), as well as evaluate changes of physicochemical and microbiological characteristics during fermentation and cold storage (4°C, 28 days). Both strains grew well in juice mixtures after 24 h of fermentation at 37°C, reaching nearly 9 and 8 log CFU/mL when inoculated with L. plantarum and L. acidophilus respectively. The viability of L. plantarum was near 8 log CFU/mL at the end of storage whereas viability of L. acidophilus only remained 4.57 log CFU/mL. Degradation of total carotenoids was in the range of 12% - 23% in fermentation periods and 16% - 23% during cold storage depending on the strain used. The values of lightness, redness, and yellowness increased during fermentation. However, this tendency was variable during cold storage when the values of redness and yellowness decreased. Sensory acceptability of the products was enhanced by adding sucrose or multi fruit juice (containing mainly tropical fruit juices). The fermented juice with L. plantarum is efficient to produce a functional probiotic beverage.

Roles of fermented plant-,dairy-and meat-based foods in the modulation of allergic responses

This review attempts to delineate the effects and roles of fermented foods on allergic responses(AR),specifically from milk,plant,and meat sources.Evidence for AR alleviation and aggravation were noted for many different fermented food groups.Positive outcomes on AR through fermented foods could be linked to microbial hydrolysis of food allergens,improvement in gut microbiota robustness,and modulation of the immune system that promotes a balance between T helper 1(Th1)and Th2 cells.Studies on plant-based,non-protein rich fermented foods tend to show more favourable results compared to those on meat-based or protein-rich group.The usage of specific and known starter cultures are helpful in alleviating AR,as in the case for many yogurt,Kefir or Dahi products.Sufficient fermentation time was also deemed important,exemplified in studies that showed inefficient AR reduction through consumption of fresh cheese.However,formation of new allergens through fermentation of certain meat-based foods,or by using specific fermenting microbes(e.g.Penicillium sp.),is possible.Thus,combination of starter cultures and food substrates must be considered in preventing or eliminating AR from intake of these foods.This review may aid consumers to make informed decision during the consumption of fermented food.

Diagnosis and Optimization of the Production of “Mbite” Drink Based on Sclerocarya birrea (A. Rich) Hostcht

Today, various traditional country foods are increasingly being neglected as a result of modernisation. Consequently, the knowledge and know-how necessary to prepare those foods are strongly threatened. To safeguard and foster appreciation of traditional knowledge, this study aims, on the one hand, to describe the manufacturing process of an alcoholic drink called “Mbite”. The latter is traditionally prepared with the fruits of Sclerocarya birrea (A. Rich) Hostcht in Senegal. On the other hand, various controlled fermentations have been tested for better control of their hygienic and sanitary qualities. The manufacturing of “Mbite” drink begins with a manual extraction of the juice using stems of Guiera senegalensis or Combretum glutinosum to facilitate the separation of the pericarp from the almond. Subsequently, the extracts are filtered and/or mixed according to the producers. Finally, a 2-day spontaneous fermentation by endogenous yeasts of the fruit makes it possible to obtain the alcoholic drink within 3 days. “Mbite” is a low acid drink with a pH ranging from 3.82 to 3.97 and its ethanol content varies from 2 to 4% (v/v). Polyphenols vary between 124.92 and 158.25 mg/100 mL. However, microbiological analyses have shown a high number of lactic acid bacteria involved in the formation of volatile acids. The controlled fermentation trials have resulted in a unique alcoholic fermentation of Sclerocarya birrea juices by selected strains of Saccharomyces cerevisae. This has the advantage of guaranteeing sanitary qualities and reducing the fermentation time from three days to one.

Process Diagnosis and Aging Effects on a Traditional Millet-Based Drink: <i>Boumkaye</i>

Boumkaye is a traditional fermented millet-based drink (Pennisetum glaucum L.) produced in Casamance (region in Senegal). Unknown and circumcised beverage, it has therapeutic properties due to aqueous creeper extracts from Abrus pulchellus plant and naturally present during the process. The objective of this work was to investigate the fabrication process of a millet-based beverage as an alternative source of nutrients. The diagnosis of beverage production by monitoring its physical and chemical parameters during two months of storage at room temperature was studied. The established manufacturing process, composed by a production of aqueous extracts after maceration of the Abrus pulchellus vines, a preparation of millet slurry, and a fermentation step to obtain the Boumkaye, has several features. The study of aging process showed probable lactic and alcoholic fermentations. Further, the finished Boumkaye was characterized by a high acidity (pH of 3), an alcohol content of 5 g/100g and contains an appreciable amount of polyphenols (54.46 mg/100g).

可尔必思乳酸菌饮料的研制

以脱脂乳粉、发酵液为原料制备可尔必思乳酸菌饮料。以甜味料(白砂糖、果葡糖浆)、稳定剂(果胶、大豆多糖)、柠檬酸及发酵液添加量为考察因素,以产品感官评定为评价指标,进行单因素及正交试验。试验结果表明,甜味料、稳定剂、柠檬酸、发酵液的添加量分别为90 g·L^(-1)、3.0 g·L^(-1)、2.5 g·L^(-1)、5 g·L^(-1)时,产品口感清爽,酸甜适宜,呈略透明乳白色,状态稳定,在保质期可安全储存。

植物乳杆菌发酵沙棘饮料的研制及其品质评价

为研究植物乳杆菌发酵沙棘饮料的工艺条件,以沙棘原浆为发酵原料,以活菌数和感官评价为指标,经单因素和正交试验进行优化,并对优化后发酵饮料的理化指标及感官品质进行测定。结果表明,植物乳杆菌发酵沙棘饮料的最佳工艺参数为发酵温度37℃、菌种添加量2%、发酵时间18 h。按照此工艺得到的沙棘饮料产品,活菌数为8.79 lg(CFU/mL),感官评分为93分,总糖含量为2.62 g/(100 mL),总酸含量为2.17 g/L,DPPH自由基清除能力由发酵前的45%提高至81%,总抗氧化能力为发酵前的1.92倍。研究为沙棘产业的发展提供借鉴。

发酵乳和乳饮料中乳酸菌活菌数ATP检测方法的开发与应用

乳酸菌活菌数作为发酵乳和乳酸菌饮料的产品质量属性,同时作为国家风险抽检项目,目前的检测方法存在操作烦琐、检测周期长、结果滞后等缺点,无法满足企业产品卖点宣称及质量控制,故针对发酵乳和乳饮料中乳酸菌活菌数的快速检测方法进行开发、研究,旨在提高检测结果准确性、稳定性及缩短检测周期。每种微生物中的腺嘌呤核苷三磷酸(Adenosine Triphosphate,ATP)含量都是基本恒定的,而ATP的相对发光单位(Relative Luminescence Unit,RLU)与ATP含量呈线性关系,通过建立产品中乳酸菌数量与ATP的RLU(相对发光单位)的相关关系开发乳酸菌快速检测方法。通过试验证实该方法与国家标准检测方法具有一致性,能够快速、准确地检测产品中乳酸菌数活菌数,为生产销售流通中的质量监测提供一种快捷方便的方法。

降酸微生物在发酵饮品领域应用研究进展

近年来,发酵饮品因酸度问题开发受阻,给企业和可持续发展带来不利影响。酸度过高使发酵果汁浑杂、失光,果酒酒体粗糙、饮后不适,白酒产量降低。酸障碍成因复杂,减少甚至消除酸最经济、有效的方法是生物降酸法,其直接利用微生物对酸进行降解,在保证原料品质的同时,可提升发酵饮品的风味和生物活性,具有效果显著、成本低的特点。该文综述了以乳酸、苹果酸等有机酸为碳源的降酸细菌及以苹果酸、柠檬酸为碳源的降酸酵母菌,阐述了细菌及酵母降酸的作用机制,并总结了降酸微生物在发酵果汁、果酒及白酒中的应用进展,以期为微生物降酸在发酵饮品领域的研究及应用提供新的视角。

不同饮用水对香椿发酵茶茶汤品质和抗氧化活性的影响

水是茶汤品质呈现的介质,对茶性的发挥至关重要。选用自来水、矿泉水、纯净水冲泡香椿发酵茶,利用紫外分光光度计、电子舌和气相色谱-质谱联用技术分析3种水样茶汤的理化指标、生化成分、抗氧化活性及风味物质,以期阐明水质对香椿发酵茶茶汤品质的影响机理。结果表明,不同饮用水对香椿发酵茶茶汤品质和抗氧化活性具有显著影响(P<0.05)。pH呈弱酸性、电导率接近于1μS/cm的纯净水茶汤的茶多酚(669.45 mg/L)、总黄酮(645.83 mg/L)、可溶性糖(731.91 mg/L)和游离氨基酸(2738.96 mg/L)含量最高,清除DPPH自由基能力(IC_(50)为0.17 mg/mL)和总还原能力最强。自来水茶汤中咖啡碱含量最高(67.98 mg/L),清除羟基自由基能力最强(IC_(50)为12.27 mg/mL)。电子舌能够快速区分不同水样冲泡的香椿发酵茶茶汤,其中纯净水茶汤的味感最为丰富,与苦味、苦味回味、甜味及丰富度相关。利用GC-MS共鉴别出29种挥发性物质,含硫类和醛类是香椿发酵茶茶汤的主体挥发性成分,占50%以上。自来水、矿泉水、纯净水茶汤分别检出24种、17种和16种,其中自来水茶汤的香气组成最为丰富,纯净水茶汤花果香明显。综合分析纯净水最适宜冲泡香椿发酵茶,茶汤整体品质最优。本研究初步明确了水质对香椿发酵茶茶汤生化成分、抗氧化活性及风味物质的影响,为香椿发酵茶的科学冲泡及香椿发酵茶饮品的开发提供理论依据。

红心火龙果百香果复合果醋的开发与品质分析

为拓宽百香果和火龙果加工形式,降低扩种后的滞销风险,该研究以‘桂热1号’红心火龙果和‘台农1号’紫皮百香果为原料开发一款复合果醋。以发酵时间、初始pH值和初始酒精度为影响因素,以黄酮含量、甜菜红素含量、DPPH自由基清除率、总酸含量为指标,进行复合原醋单因素和响应面醋酸发酵试验,得出最佳发酵条件:发酵时间73 h、初始pH值4.0、初始酒精度5%vol,原醋总酸含量43.35 g/L。以原醋、白砂糖和红曲米粉提取液的添加量为影响因素,以感官评分为响应指标,进行复合果醋单因素和响应面调配试验,得出果醋最佳配方:原醋添加量6%、白砂糖添加量99 g/L、红曲米粉提取液添加量64%,所得果醋酸甜可口,色泽鲜红,感官评分为88.5,总酸含量为2.81 g/L,总糖含量为101.78 g/L,色价为0.36 U/mL,含12种有机酸和31种挥发性风味物质。

罗定市城乡生活饮用水水质微生物检测方法研究

目的:评估罗定市城乡生活饮用水水质微生物安全性,并比较多管发酵法与酶底物法在水质微生物检测中的应用效果。方法:分别于枯水期和丰水期,在城市和乡村各采集40份出厂水水样和40份末梢水水样,合计320份水样。采用多管发酵法和酶底物法检测样品中总大肠菌群、大肠埃希氏菌。结果:对于城乡枯水期和丰水期饮用水中总大肠菌群和大肠埃希氏菌的检出率,酶底物法均高于多管发酵法,但差异无统计学意义(P> 0.05);对于城乡出厂水及末梢水饮用水中总大肠菌群和大肠埃希氏菌的检出率,酶底物法也高于多管发酵法,但差异无统计学意义(P> 0.05)。结论:酶底物法在检测饮用水中总大肠菌群和大肠埃希氏菌方面具有较高的灵敏度,且其操作便捷、高效,适合推广使用。但酶底物法的检测成本较高,在实际应用中还需要权衡成本与效率之间的关系。

滤膜法和多管发酵法在生活饮用水检测中的应用探讨

为探究多管发酵法和滤膜法在生活饮用水检测中的应用情况,采集2022年、2023年河北省石家庄高新技术产业开发区枯水期(12月至次年4月)生活饮用水90份和丰水期(5—9月)生活饮用水90份,采用滤膜法和多管发酵法进行检验,对比分析两种微生物检验方法的准确性及在日常生活中的可用性。结果表明,多管发酵法的总检出率显著高于滤膜法。滤膜法在操作简便性和检测效率上优于多管发酵法,而多管发酵法在灵敏度上略胜一筹。在日常水质检测中应用多管发酵法可提高生活饮用水中微生物的检出率,提升居民饮用水的安全性。

Bio-refinery of plant drinks press cake permeate using ultrafiltration and lactobacillus fermentation into antimicrobials and its effect on the growth of wheatgrass in vivo

For sustainable plant drinks production,the biorefinery concept of obtained press cakes(PC)using ultrasonication,mechanical separation,and ultra-filtration was designed in Fraunhofer UMSICHT(Germany).In this study obtained permeates,as wastes after ultrafiltration of PC(soyabeans,almonds,coconut,oats,and rice)were analyzed and their bio-stimulatory effect on the growth of wheatgrass in vivo was investigated.Permeates with higher soluble protein content(soy,almonds,and coconut)resulted in a significant increase in germination parameters(germination percentage(GP),length of stem and root as well as biomass of stem and root increased on averge by 8.3%,15.8%,9.2%,2.22 times and 1.8 times,respectively)compared to the control treatment.Additionally,the fermentation using antimicrobial lactic acid bacteria(LAB)strains(Lactobacillus brevis LUHS173,Pediococcus acidilactici LUHS236 and Lactobacillus farraginis LUHS206)was applied for bio-treatment of permeates.The efficiency of fermentation process was evaluated on the changes of pH,TTA,LAB growth kinetics and lactic acid and its isomers production.Furthermore,the antifungal activity of selected fermented products against fungi(Fusarium graminearum F,F.graminearum,and F.culmorum)was determined.It was found that the highest antifungal activity(18.0 mm and 16.5 mm,respectively)was obtained by 48 h fermentation of permeates from grain press cake(oats and rice),containing the most reducing saccharides,and they significantly improved the germination of contaminated grains.Innovations in the sustainable production of plant-origin drinks enable to implementation of new,environmentally friendly technologies in food sector.

多管发酵法与滤膜法对生活饮用水微生物的检验价值对比分析

目的应用滤膜法、多管发酵法检验生活饮用水的微生物情况。方法选取新乡市疾病预防控制中心2021年1月至2023年12月收集的100份生活饮用水样,所有样本均进行多管发酵法与滤膜法检验,同时依据检验方案的差异将结果分为研究组(多管发酵法)、对照组(滤膜法),分析其合格率与生活饮用水微生物检出情况。结果研究组检验合格率显著高于对照组,差异有统计学意义(P<0.05);在枯/丰水期生活饮用水微生物的检出情况方面,两组总大肠菌群、杂菌情况基本一致,差异无统计学意义(P>0.05);但在耐热大肠菌、大肠埃希菌群方面,研究组检验显著优于对照组,差异有统计学意义(P<0.05)。结论应用多管发酵法检验生活饮用水的微生物情况在大肠埃希菌、耐热大肠菌群检验及合格率方面均优于滤膜法,具有临床应用意义。

食品生物制造过程中生物胺的形成与消除

生物胺是一类具有生物活性的低分子质量含氮有机化合物,食品中的生物胺主要由微生物氨基酸脱羧酶对氨基酸进行脱羧作用而形成。发酵食品和发酵酒精饮料生产过程中的生产菌株或环境微生物,常因具有氨基酸脱羧酶活性而造成产品中生物胺的积累。生物体内适量的生物胺可促进正常生理活动,而过量的生物胺会导致生物体产生不良反应。减少发酵产品中的生物胺含量,可以从控制原料、产生物胺微生物的代谢和酶法降解三方面入手。酶法降解生物胺有一定的局限性,因此从调节生物胺产生菌的代谢方面开辟新的途径来消除发酵产品中的生物胺具有良好的应用前景。

黑木耳乳酸发酵饮料的研制

主要探讨了以黑木耳为原料,利用乳酸菌发酵,制作具有黑木耳特殊芳香和营养价值的黑木耳乳酸发酵饮料。主要研制了黑木耳汁的制备、黑木耳汁乳酸发酵条件的筛选、黑木耳乳酸发酵饮料的调配及其稳定性,运用模糊数学对黑木耳乳酸发酵饮料进行了感官质量的评定,确定了最佳的工艺条件,即黑木耳汁制备的最佳条件为料水比1∶200、浸泡温度90℃、浸泡时间120min;黑木耳汁发酵的最佳条件为黑木耳汁含量为50%,脱脂乳50%,发酵温度为41℃,发酵时间10h,接种量6%;黑木耳乳酸发酵饮料的最佳配方为黑木耳发酵原汁75%,柠檬酸0.09%,白砂糖2%,β-环糊精0.015%。这样制得的黑木耳汁饮料在加入0.09%黄原胶、0.03%海藻酸钠、0.2%CMC稳定剂后,在60℃25MPa条件下均质,可以达到良好的稳定状态。

发酵饮料的开发现状及研究前景

发酵饮料是指饮料原料通过乳酸菌、酵母菌或其他允许使用的菌种发酵后调配而成,酒精含量在1%(体积分数)以下的饮料。发酵饮料均含有大量的具有营养与保健作用的益生菌。本文围绕着发酵饮料用的乳酸菌和酵母菌,发酵饮料的分类,发酵饮料的国内外发展现状和研究进展做了系统阐述,并提出了发酵饮料在现阶段存在的问题及发展前景,旨在为综合开发应用具有不同益生特性的发酵饮料提供依据。

基于乳酸菌发酵的苹果饮料制备工艺研究

为提高市场上的果汁乳酸饮料的营养和质量,采用现代生物工程技术对乳酸菌发酵苹果饮料工艺技术进行研究。结果表明:最适宜苹果品种为富士与国光重量比1∶1复配,乳酸菌发酵条件为发酵剂接种量5%、发酵温度18～28℃,发酵苹果饮料配方为发酵苹果汁30%、发酵液25%、砂糖12%,加水量为33%(调配时加入)。

反相高效液相色谱法测定发酵饮料中有机酸和维生素C的含量

研究了利用高效液相色谱分离测定发酵饮料中10种有机酸和维生素C的方法。应用反相C18柱,3%CH3OH-0.05mol/L Na2HPO4(pH2.50)缓冲溶液作为流动相,流速为1.00mL/min,柱温为30℃,检测波长为215nm时,可以较好地分离和测定发酵饮料中常见的10种有机酸和Vc。方法相对标准偏差0.048%～4.416%,回收率98.6%～101.9%,各成分的线性相关系数r>0.99,方法简便,具有较高的准确度和精确度,可应用于发酵饮料中有机酸和Vc的检测。