The Beneficial Effects of Components of Garlic (Allium sativum L.) in the Poultry Industry

Plant-based antimicrobial agents are readily available, cost-effective, and exhibit low toxicity, making them promising alternatives in combatting microbial infections. Among these plants, garlic (Allium sativum) stands out for its traditional medicinal use in effectively combating various microorganisms. In the poultry industry, preventing avian virus and bacterial infections is paramount for chicken husbandry. However, using conventional drugs poses potential risks to human health. Garlic, a widely used Asian plant in traditional medicine for various pathologies, has shown potential as an herbal prophylactic remedy against viral and bacterial infections. Recently, researchers explored garlic and its derivatives as a scientific strategy in veterinary practices for diverse purposes, such as improving poultry production characteristics and acting as antibiotic growth promoters. This comprehensive review delves into garlic and its derivatives as preventive and corrective treatments for viral diseases in laying hens and broilers. The paper highlights their potential effectiveness and safety as a natural means to enhance poultry health and welfare while mitigating the risks associated with conventional drug usage in the food industry.

Black Garlic as an Antiviral for Herpes Simplex Virus-2 in Lung Cells

Allicin, an antioxidant, is known for providing garlic with its unique fragrance and taste, as well as for its antimicrobial properties. Black garlic, a fermented form of garlic, contains higher levels of antioxidants than fresh garlic. Antioxidants play a vital role in alleviating cellular stress during viral infections. Viral infections result in oxidative stress through the production of reactive oxidative species (ROS). A prolonged state of oxidative stress can result in cell death, DNA damage, and disease progression. In this study, black garlic extract (BGE) is evaluated for its ability to mitigate cytopathic effects and oxidative stress caused by herpes simplex virus-2 (HSV-2) infections in vitro. Antiviral assays were performed to determine the percent of viral inhibition resulting from treatment with the BGE. ROS-GloTM H2O2 assays were then completed to measure the post-infection ROS levels of BGE-treated virus and cells. The results thus far suggest that BGE may inhibit viral infection and decrease levels of oxidative stress.

Structure, function, action mechanism and application prospect of black garlic peptide

Black garlic is a processed product derived from fresh garlic,retaining the original nutritional components of garlic while enhancing many of its biological activities.Black garlic peptides are a class of bioactive peptides extracted from fermented black garlic,which have gained considerable attention due to their unique health benefits.This article comprehensively discusses the extraction technologies,structural composition,biological functions,and application potential of black garlic peptides in agriculture,medicine,and the food industry.Extraction methods for black garlic peptides include ammonium sulfate precipitation,alkali-soluble acid-precipitation,enhanced hybrid supercritical fluid-assisted atomization(SAA-HCM),and others,which can efficiently separate bioactive peptides from black garlic.Structural and compositional analysis reveals the characteristics of black garlic peptides as small molecule peptides and the mechanisms of action of these peptides within the body.Black garlic peptides demonstrate health benefits such as antioxidation,anti-inflammatory effects,lipid-lowering properties,and immunomodulatory effects,providing scientific support for their applications in the medical field.In terms of application potential,black garlic peptides can be used as natural plant growth regulators and disease control agents in agriculture;in the medical field,their health benefits make them an important resource for developing new health supplements and drugs;in the food industry,black garlic peptides can serve as functional food additives to enhance the nutritional value and health benefits of foods.As a multifunctional bioactive substance,the optimization of extraction methods,in-depth studies of structure and function,and the development of applications in various fields will bring new opportunities for human health and industrial development.Future research should further explore the detailed mechanisms of action of black garlic peptides and their specific effects in different application domains to promote their wider use.

Comparative Analysis of Various Strains of Plant Growth Promoting Rhizobacteria on the Physiology of Garlic (Allium sativum)

Garlic is a most important medicinal herb belonging to the family Liliaceae. Both its leaves and bulb are edible. The current study was based on evaluating the growth promoting potential of plant growth promoting rhizobacteria (PGPR) on garlic (Allium sativum L.) growth and biochemical contents. Garlic cloves were inoculated with 3 kinds of PGPRs, Pseudomonas putida (KX574857), Pseudomonas stutzeri (Kx574858) and Bacillus cereus (ATCC14579) at 108 cells/mL prior to sowing. Under natural conditions, plants were grown in the net house. The PGPR significantly enhanced % germination, leaf and root growth and their biomass also increased the diameter of bulb and fresh and dry weight. The flavonoids, phenolics, chlorophyll, protein and sugar content were also significantly increased due to PGPR inoculation. The Pseudomonas stutzeri was found most effective for producing longer leaves with moderate sugar, high flavonoids (129%) and phenolics (263%) in bulb over control (Tap). The Pseudomonas putida exhibited a maximum increase in bulb diameter and bulb biomass with maximum phenolics and flavonoid contents.

Transcriptomic Responses of Garlic(Allium sativum L.)to Heat and Drought Stresses

Heat and drought are prominent abiotic stressors that limit crop productivity and yield,particularly concerning climate change;therefore,understanding the molecular mechanisms underlying plant stress responses is crucial for stress-tolerant crop production.This study conducted a transcriptomic analysis to elucidate how garlic(Allium sativum L.)responds to drought and heat stress conditions.Transcriptome libraries were generated to identify differentially expressed genes(DEGs)induced by drought and heat stresses.Functional classification and clustering analysis of DEGs revealed stress-specific gene expression patterns.Notably,cell wall-related genes were implicated in the drought response,whereas heat stress was associated with heat stress transcription factors and heat shock proteins.Our results provide essential information for future studies on stress tolerances in garlic.

GRADE: Deep learning and garlic routing-based secure data sharing framework for IIoT beyond 5G

The rise of automation with Machine-Type Communication(MTC)holds great potential in developing Industrial Internet of Things(IIoT)-based applications such as smart cities,Intelligent Transportation Systems(ITS),supply chains,and smart industries without any human intervention.However,MTC has to cope with significant security challenges due to heterogeneous data,public network connectivity,and inadequate security mechanism.To overcome the aforementioned issues,we have proposed a blockchain and garlic-routing-based secure data exchange framework,i.e.,GRADE,which alleviates the security constraints and maintains the stable connection in MTC.First,the Long-Short-Term Memory(LSTM)-based Nadam optimizer efficiently predicts the class label,i.e.,malicious and non-malicious,and forwards the non-malicious data requests of MTC to the Garlic Routing(GR)network.The GR network assigns a unique ElGamal encrypted session tag to each machine partaking in MTC.Then,an Advanced Encryption Standard(AES)is applied to encrypt the MTC data requests.Further,the InterPlanetary File System(IPFS)-based blockchain is employed to store the machine's session tags,which increases the scalability of the proposed GRADE framework.Additionally,the proposed framework has utilized the indispensable benefits of the 6G network to enhance the network performance of MTC.Lastly,the proposed GRADE framework is evaluated against different performance metrics such as scalability,packet loss,accuracy,and compromised rate of the MTC data request.The results show that the GRADE framework outperforms the baseline methods in terms of accuracy,i.e.,98.9%,compromised rate,i.e.,18.5%,scalability,i.e.,47.2%,and packet loss ratio,i.e.,24.3%.

Effects of Different Levels of Garlic Powder Incorporated in the Feed Enriched with Stylosanthes guianensis on Reproduction and Pre-Weaning Growth Performances of Cavies (Cavia porcellus)

In order to increase the productivity of the local cavies as a meat animal, a study was carried out between November 2021 and March 2022 at the Research and Experimental Farm, Animal Nutrition and Production Research Unit of the Faculty of Agronomy and Agricultural Sciences (FAAS) and the Microbiology and Anti-Microbial Research Unite of the University of Dschang on 72 cavies aged between 4 and 5 months and weighing an average of 450 ± 50 g produced on the farm, including 60 females and 12 males. The females were distributed according to a completely randomized factorial design in twelve (12) rearing boxes numbered G1 to G12, with 15 females per group distributed in 03 boxes and receiving iso-nitrogenated experimental diet (18% protein) R0 enriched with 20% of Stylosanthes guianensis (0% garlic powder), R0.25 (0.25% garlic powder), R0.50 (0.50% garlic powder) and R0.75 (0.75% garlic powder). Females were identified by numbered ear tags and mated with a sex ratio of 5 females for 1 male. Drinking water enriched with vitamin C (01 tablet of 240 mg in 1.5 liters of water) was served ad libitum and renewed daily. The males were removed after 31 days. A form was established to record the weight of each pregnant female, any abortions during gestation, the date of parturition and the date of birth of each newborn, as well as the number of live-born or stillborn pups. After parturition, the weights of female and newborn cavies were recorded weekly until the 3rd week. The number of cavies that died before weaning and the number of live weaned cavies were also recorded. Reproductive performance significantly increased (p 0.05) fertility rate and net fertility rate, litter size, birth viability rate, and pre-weaning viability rate with rations containing garlic powder, compared to the control ration, especially with the R0.50 ration. In addition, birth mortality and pre-weaning mortality were significantly lower (p 0.05) with rations containing the additive, compared to those of the control ration (R0). However, the R0.50 ration showed the lowest rates, followed by the R0.25 ration, and finally the R0.75 ration. Weight development of young cavies increased with all rations but was more marked with the R0.50 ration. Only total weight gain (TG) and average daily weight gain (ADG) in the pre-weaning phase were significantly increased (p < 0.05) with rations R0.25 and R0.50.

Garlic extract addition for soil improvement at various temperatures using enzyme-induced carbonate precipitation (EICP) method

Enzyme-induced carbonate precipitation (EICP) is an emerging technique to improve the soil and most studies are carried out at room temperature. However, considering some foundations are in high-temperature environments (>40 ℃), the higher urease activity at high temperature results in the solidification inhomogeneity, limiting the application of EICP. The higher urease activity at high temperature hampers the application of EICP because of solidification inhomogeneity. The garlic extract has been used as a type of urease inhibitor in medical science and food engineering. Here, we propose to use it to control urease activity for sand solidification at high temperature. The effects of garlic extract addition on urease activity and precipitation rates for calcium carbonate (CaCO_(3)) were studied. Extra tests were conducted to study the effect of garlic extract addition on the solidification homogeneity. The results showed that the garlic extract addition significantly decreased urease activity. To reduce the rate of CaCO3 precipitation at different temperatures, a suitable concentration of garlic extract was necessary to obtain a suitable urease activity. In the sand solidification test, garlic extract addition resulted in a smaller difference in sonic time values or CaCO_(3) contents at different parts of samples. The improved solidification homogeneity can achieve higher strength. The correlation between sonic time values and CaCO_(3) content was higher than that between CaCO3 content and strength. Appropriate concentrations of garlic extract were obtained at 35 ℃, 40℃, 45 ℃, 50 ℃, and 55 ℃. The proposed garlic extract addition method was significant to improve the homogeneity of solidified soil in practical engineering applications.

多重扰动清种式大蒜单粒取种排种器设计与试验

针对勺链式大蒜播种机取种过程中常出现的漏种、重种问题,设计了一种多重扰动清种式大蒜单粒取种排种器。取种勺在充种阶段获取多粒蒜种,经多重扰动清种,最终取种勺内仅余1粒蒜种。本文以金乡蒜种为研究对象,阐述了排种器的工作原理,确定了排种器的各项参数和多重扰动装置的最佳安装位置。通过DEM-MBD耦合仿真试验,分析了倾斜角、取种勺线速度对充种成功率的影响,以及凹槽形状对单粒取种率的影响。运用Box-Behnken中心组合试验方法,以第2弧形突出部分坡度、倾斜角、取种勺线速度为试验因素,以单粒取种率和漏种率作为评价指标,开展了三因素三水平正交试验。利用Design-Expert 8.0.6数据分析软件,分析了各因素对单粒取种率与漏种率的影响,对试验因素进行优化,确定了多重扰动装置最佳结构参数。设计试验台对仿真结果进行验证,倾斜角、取种勺线速度分别为15°、0.07 m/s的条件下,通过调节多重扰动装置与取种勺凹槽顶端距离适配不同级别蒜种,当Ⅰ级、Ⅱ级、Ⅲ级蒜种距离分别为0、6.1、12.1 mm时,单粒取种成功率分别为92.2%、97.2%、95.6%,具有良好的取种性能。

基于电子鼻和气质联用分析萌芽大蒜挥发性物质差异

为探究萌芽期大蒜挥发性物质的差异,采用电子鼻、捕集阱顶空-气质联用仪(Trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)结合正交偏最小二乘法判别分析(Orthogonal partial least squares discriminant analysis,OPLS-DA)、香气活度值、差异性热图、相关性分析分析大蒜萌芽在0、24、48、72、96 h挥发性物质的差异。电子鼻结合OPLS-DA建立预测模型其预测能力达96.00%。GC-MS分析表明:含硫化合物是不同萌芽期大蒜的主要共有挥发性物质,含硫化合物的相对含量随萌芽时间的延长而呈递减趋势,而种类呈现出递增趋势;二烯丙基二硫醚是样品在萌芽过程中含量降低最多的物质。二烯丙基四硫醚、烯丙硫醇是样品共有关键化合物。差异性热图分析显示:除共有物质含量差异外,硫化丙烯、己醛、叠氮二羧酸二叔丁酯、丙烯醇、6-甲基-2-庚炔、5-甲基噻二唑、2-亚乙基-1,3-二硫烷、2-丙-2-炔基磺酰基丙烷、2,5-二甲基噻吩、2,5-二甲基呋喃、1-戊烯-3-醇、1,3-二噻烷的缺失进一步加大了未萌芽和萌芽大蒜气味的差异。萌芽大蒜主要共有挥发性物质的种类随萌芽时间的延长呈现递增趋势。大蒜主要挥发性物质与电子鼻大多数传感器存在显著相关性。大蒜的气味强度会随萌芽时间的延长而逐步减弱。

纳米氧化锌对青蒜生长和品质的影响

为明确纳米氧化锌对青蒜生长和品质的影响,以徐州青蒜主栽品种邳州白蒜为试材,对青蒜叶面喷施50 mg·kg^(-1)(S1)、100 mg·kg^(-1)(S2)、200 mg·kg^(-1)(S3)、500 mg·kg^(-1)(S4)浓度的纳米氧化锌,以喷施去离子水作对照(CK)。结果表明,叶面喷施纳米氧化锌能促进青蒜生长并改善其品质。与CK相比,S1~S4处理的株高、叶宽、假茎长和假茎粗分别提高7%~16%、6%~19%、1%~24%和-2%~12%;叶、茎鲜质量和干质量分别提高1%~12%、4%~11%和5%~16%、4%~10%,产量分别提高3%~11%;叶绿素a、叶绿素b、叶绿素a+b和类胡萝卜素含量分别提高32%~74%、39%~111%、33%~76%和6%~18%;VC、可溶性蛋白、可溶性糖、游离氨基酸、大蒜素含量和硝酸还原酶活性分别提高8%~22%、19%~31%、15%~43%、8%~17%、18%~39%和9%~65%;N、P、K、Fe、Ca和Zn含量提高9%~21%、3%~11%、28%~39%、3%~23%、9%~23%和41%~121%。CK、S1、S2、S3和S4处理的综合评价值依次为0.18、0.50、0.67、0.77和0.53。综合来看,叶面喷施200 mg·kg^(-1)纳米氧化锌(S3)为最优处理,青蒜生长最好且品质最佳。

激素及pH对大蒜愈伤组织诱导研究

探讨大蒜愈伤组织诱导及增殖分化的影响因素,建立大蒜愈伤组织诱导、增殖及器官分化的培养体系。结果表明,适合大蒜愈伤组织诱导及增殖的培养基激素浓度及pH为2 mg/L NAA,2 mg/L 6-BA,1 mg/L 2,4-D和pH 5.8;苍山蒜愈伤组织出芽分化的最佳培养基激素浓度及pH为1 mg/L NAA,3 mg/L 6-BA,pH 5.8;苏联蒜愈伤组织出芽分化的最佳培养基激素浓度及pH为2 mg/L NAA,2 mg/L 6-BA,pH 6.1;苍山蒜和苏联蒜愈伤组织生根分化的最佳培养基激素浓度及pH均为1 mg/L NAA,pH 5.8,表明高浓度的2,4-D有利于大蒜愈伤组织的诱导,但并不利于其分化。

硫酸钙与腐植酸配施对大蒜产量及土壤性质的影响

为明确河南蒜区大蒜生产和碱性潮土改良最佳措施,设常规施肥(CK)、常规施肥+硫酸钙(T1)、常规施肥+腐植酸(T2)、常规施肥+硫酸钙+腐植酸(T3)的处理,研究了不同施肥方式对大蒜产量、叶片抗氧化能力、土壤酶活性、土壤结构的影响,分析了不同施肥方式对大蒜产量和碱性潮土改良的效果。结果表明,在常规施肥的基础上配合施用硫酸钙与腐植酸,能显著提高叶片SOD、POD、CAT活性,增强土壤酶活性,对团粒直径>0.25mm土壤水稳性团聚体的形成有促进作用,效果优于CK、T1、T2;T3大蒜产量达15620.95 kg·hm^(-2),比当地常规施肥极显著增产11.97%。综上所述,硫酸钙与腐植酸配施对河南蒜区的大蒜产量和土壤性质的改善具有较好的效果。

饲粮中添加不同水平大蒜皮对福清山羊生长性能、营养物质表观消化率、瘤胃发酵参数和微生物结构的影响

本试验旨在研究饲粮中添加不同水平大蒜皮对福清山羊生长性能、营养物质表观消化率、瘤胃发酵参数和微生物结构的影响。选取健康9月龄福清山羊公羊60只,随机分成4组,每组15个重复,每个重复1只羊。各组分别饲喂以0(对照组)、8%(试验Ⅰ组)、16%(试验Ⅱ组)和24%(试验Ⅲ组)大蒜皮替代饲粮中花生秧的试验饲粮。预试期10 d,正试期90 d。结果表明:1)试验Ⅲ组的(GE)表观消化率显著高于其他各组(P<0.05),中性洗涤纤维(NDF)表观消化率显著高于对照组(P<0.05),酸性洗涤纤维(ADF)表观消化率极显著高于其他各组(P<0.01)。2)试验Ⅱ和Ⅲ组的瘤胃氨态氮含量显著低于对照组(P<0.05),瘤胃丙酸含量显著高于对照组(P<0.05),瘤胃乙酸/丙酸极显著低于对照组和试验Ⅰ组(P<0.01)。3)试验Ⅰ、Ⅱ和Ⅲ组的瘤胃微生物Ace指数、Chao1指数和PD_whole_tree指数均显著高于对照组(P<0.05),试验Ⅰ和Ⅱ组的瘤胃微生物Shannon指数显著高于对照组(P<0.05)。在门水平上,试验Ⅲ组的瘤胃厚壁菌门相对丰度显著高于其他各组(P<0.05),瘤胃拟杆菌门相对丰度显著低于其他各组(P<0.05)。在属水平上,试验Ⅲ组的瘤胃普雷沃氏菌属相对丰度显著低于试验Ⅰ和Ⅱ组(P<0.05),试验Ⅲ组的瘤胃毛螺菌科XPB1014群、NK4A214群和克里斯滕森菌科R_7群相对丰度显著高于其他各组(P<0.05),试验Ⅱ组的瘤胃理研菌科RC9肠道群相对丰度显著高于对照组和试验Ⅲ组(P<0.05)。4)菌属相对丰度与NDF(P=0.034,r=0.250)和ADF(P=0.040,r=0.225)表观消化率显著正相关,Shannon指数与NDF(P=0.003,r=0.487)和ADF(P=0.01,r=0.347)表观消化率极显著正相关,Simpson指数与NDF(P=0.001,r=0.582)和ADF(P=0.001,r=0.582)表观消化率极显著正相关。奎氏菌属相对丰度与NDF、GE和粗蛋白质(CP)表观消化率显著负相关(P<0.05)。由此可见,饲粮中添加大蒜皮可提升瘤胃微生物相对丰度及多样性,并通过对特定菌群的调控提升福清山羊对能量和粗纤维的表观消化率,改善瘤胃发酵参数,其中起到关键作用的菌属是毛螺菌科XPB1014群和奎氏菌属。

7个大蒜品种对葱蝇的抗性及与大蒜素含量的相关性分析

葱蝇是危害大蒜的重要的根蛆类害虫,长期依赖化学杀虫剂导致害虫田间抗药性水平逐年积累,并严重威胁环境安全和人类健康。为了明确大蒜品种对葱蝇的抗性差异并探讨其抗虫机制,本研究分析了取食不同品种大蒜对葱蝇生命参数的影响,调查了田间大蒜品种间葱蝇发生危害差异,测定并分析了不同品种大蒜素含量与抗虫性的相关性。结果表明,取食杞县蒜和苍山蒜对葱蝇生命参数的抑制效果显著高于取食四六瓣蒜和宝坻蒜,表现为幼虫发育历期延长,蛹重减轻,幼虫存活率下降,成虫寿命缩短并伴随繁殖力下降;田间调查发现葱蝇对杞县蒜和苍山蒜的危害程度显著低于四六瓣蒜和宝坻蒜;此外,杞县蒜和苍山蒜的大蒜素含量显著的高于四六瓣蒜和宝坻蒜,且不同品种间大蒜素含量差异与抗虫性差异表现为显著的正相关。综上所述,大蒜素含量较高的大蒜品种对葱蝇的抗性较强,选育并栽培高大蒜素含量的大蒜品种对于提高大蒜品质和减轻根蛆危害有重要作用。

大蒜^(60)Co-γ射线辐射育种适宜剂量的研究

研究以不同外皮颜色、不同熟期的大蒜品种为试验材料,研究不同辐射剂量对大蒜生长发育影响,以期明确大蒜辐射育种的最佳剂量。试验设置6~11Gy共计6个辐照梯度,分别对金乡紫皮蒜、金乡白皮蒜、苍山白皮蒜和广东紫皮晚熟蒜进行了辐射处理,研究发现辐射剂量9Gy处理的紫皮蒜田间表现优良,辐射剂量6Gy和9Gy处理的广东紫皮晚熟蒜大蒜田间长势较好,辐射剂量6Gy和9Gy处理后的苍山白皮蒜蒜薹综合性状优于对照,辐射剂量9Gy处理的金乡白皮蒜鳞茎性状优异。不同辐射剂量对大蒜的影响集中在大蒜的鳞茎重、株高、株幅、叶长等数量性状上,质量性状不受影响。研究结果表明,辐射剂量6GY和9Gy处理大蒜的适应效果较强,有利于筛选更多的优异突变株,进一步丰富大蒜种质资源。

基于微根管图像的作物根系分割和表型信息提取

微根管法采集的作物根系图像具有复杂的土壤背景和较小的根系占比,当深度学习的感受野较小或多尺度特征融合不充分时,会导致根系边缘处的像素被错分为土壤。同时,微根管法的图像采集周期长且在初期很难采集到大量有效样本,限制了根系提取模型的快速部署。为提升根系表型测算精度和优化提取模型部署策略,该研究设计了一种原位自动根系成像系统以实时获取作物的微根管图像,构建全尺度跳跃特征融合机制,使用感受野丰富的U^(2)-Net模型对微根管图像中的根系像素进行有效分类。结合数据增强以及迁移学习微调训练,实现对目标种类根系提取模型的快速部署。试验结果表明,使用加入全尺度跳跃特征融合机制的改进U^(2)-Net模型对蒜苗根系分割的F1得分和交并比IoU分别为86.54%和76.28%,相比改进前、U-Net、SegNet和DeeplabV3+_Resnet50模型,F1得分分别提高0.66、5.51、8.67和2.84个百分点;交并比分别提高1.02、8.18、12.52和4.31个百分点。迁移学习微调训练相比混合训练,模型的F1得分和交并比分别提高了2.89和4.45个百分点。改进U^(2)-Net模型分割图像的根系长度、面积和平均直径与手动标注结果的决定系数R^(2)分别为0.965、0.966、0.830。研究结果可为提升基于微根管图像的根系表型测算精度和根系提取模型的快速部署提供参考。

黑蒜多酚的提取方法及应用研究进展

在国家经济高速发展的今天,人们对食物的需求也在逐步提高,对健康和保健的认识也在逐渐增强。目前,黑蒜的食用价值与经济价值被逐渐挖掘,黑蒜多酚在食品行业的研究提取已成为诸多研究热点。对黑蒜多酚的功效、提取方法及未来的市场发展进行了综述,为提高人们对黑蒜多酚的认识,以及在各领域黑蒜多酚物质的创新开发和利用提供参考和思路。

不同发酵时期对黑蒜调味粉品质的影响

黑蒜富含微量元素与营养物质,作为一种食品或保健品在市面上流行。黑蒜的品质也引起了人们的广泛关注。普通黑蒜是用新鲜完整的带皮生蒜在高温高湿的发酵箱中自然发酵90~120 d后制成的。然而生蒜是如何在发酵过程中逐渐变黑、黑蒜与生蒜极大的口感差别以及两者营养价值的变化基于什么成为人们疑惑的问题。该研究选取品相完好的紫皮独头蒜,在专业的黑蒜发酵锅中发酵10 d,获得发酵成功的黑蒜,并在发酵过程中对不同发酵时期的黑蒜进行质构测定,经过干燥破碎,制成调味蒜粉,并对其中的还原糖含量、总酸含量、总酚含量、水分含量、粗脂肪含量、蛋白质含量进行测定,由此探寻蒜在发酵过程中产生的变化,从而对不同发酵时期黑蒜调味粉的品质进行综合评价。该研究可拓展关于调味品发酵方面的知识,为提高新型功能性调味粉的营养价值提供更多的数据资源。

SBR处理大蒜废水影响因素和微生物群落特征

采用AO工艺,利用SBR反应器,以高浓度大蒜废水(COD>7 000 mg/L)为对象,基于控制变量法探究曝气量、进水pH、搅拌速度对污染物去除效果的影响,明确微生物功能菌群和多样性对污染物降解的作用。曝气量和进水pH对污染物去除效果影响显著。系统中以具有脱氮除磷降解有机物功能的拟杆菌门(Bacteroidetes)、变形菌门(Proteobacteria)为主,两者总体细菌相对丰度分别达到了97.82%和98.41%,明显高于接种污泥的56.48%。科水平A2、A3和A1的样本间距离分别为0.894 05和0.875 83,说明其在物种丰度分布上有较大差异,A2、A3中的优势菌科与A1中的优势菌科相差甚大。A2和A3前9类优势菌科基本一致,但其样本间距离为0.233 72,说明物种丰度分布略有差异,两个反应器处理效果会略有不同。A2和A3具有多种功能,其中化能异养和需氧化能异养作用的功能丰度均大于30%。SBR反应器在曝气量为0.3 L/min,进水pH为7.0,搅拌速度为70 r/min的条件下,污染物去除率达到92%以上。