High content of citric acid in red raspberry juice leads to poor sensory experience. This study developed a feasible method to degrade citric acid in red raspberry juice using a novel characterized Issatchenkia terric...High content of citric acid in red raspberry juice leads to poor sensory experience. This study developed a feasible method to degrade citric acid in red raspberry juice using a novel characterized Issatchenkia terricola WJL-G4 isolated from red raspberry fruits. I. terricola WJL-G4 exhibited a potent capability of reducing the citric acid contents from(22.8 ± 0.08) g/L to(6.2 ± 0.02) g/L within 36 h fermentation, then completely depleted after 48 h. Furthermore, the contents of phenolic compound, including neochlorogenic acid, p-coumaric acid, raspberry ketone, and rutin significantly increased after 36 h fermentation. Fermentation increased total flavonoid contents in red raspberry juice, compared to that in control group. Volatile profiles exhibited to be enriched after fermentation, which contributed to the improvement of the juice taste. Our findings showed that I. terricola WJL-G4 can be applied in deacidification, enrichment of flavonoid compounds and volatile profiles in fermented red raspberry juice..展开更多
为了探讨地顶孢霉培养物(culture of Acrermonium Terricola,ATC)对白羽肉仔鸡增重的影响,试验选用200只新生肉仔鸡,随机分成2组。对照组饲喂基础日粮,地顶孢霉组在基础日粮中添加0.20%的ATC,试验期为42 d,期间每周记录体重,分析平均日...为了探讨地顶孢霉培养物(culture of Acrermonium Terricola,ATC)对白羽肉仔鸡增重的影响,试验选用200只新生肉仔鸡,随机分成2组。对照组饲喂基础日粮,地顶孢霉组在基础日粮中添加0.20%的ATC,试验期为42 d,期间每周记录体重,分析平均日增重,并统计试验期各组耗料量,计算增重带来的养殖效益。结果表明:试验期内,与对照组相比地顶孢霉组平均体重显著提高13.23%(P<0.01);平均日增重显著提高13.53%(P<0.01)。地顶孢霉组盈利比对照组提高14.06%。说明饲料中添加ATC可以显著提高肉仔鸡的平均日增重,增加养殖效益,有利于禽类动物的无抗养殖。展开更多
基金supported by Heilongjiang Tongsheng Food Technology Co.Ltd.+1 种基金“the Fundamental Research Funds for the Central Universities”[grant number 2572018BA07 and 2572018CG02]“Applied Technology Research and Development Project of Harbin Science and Technology Bureau”[grant number 2017RAYXJ012]。
文摘High content of citric acid in red raspberry juice leads to poor sensory experience. This study developed a feasible method to degrade citric acid in red raspberry juice using a novel characterized Issatchenkia terricola WJL-G4 isolated from red raspberry fruits. I. terricola WJL-G4 exhibited a potent capability of reducing the citric acid contents from(22.8 ± 0.08) g/L to(6.2 ± 0.02) g/L within 36 h fermentation, then completely depleted after 48 h. Furthermore, the contents of phenolic compound, including neochlorogenic acid, p-coumaric acid, raspberry ketone, and rutin significantly increased after 36 h fermentation. Fermentation increased total flavonoid contents in red raspberry juice, compared to that in control group. Volatile profiles exhibited to be enriched after fermentation, which contributed to the improvement of the juice taste. Our findings showed that I. terricola WJL-G4 can be applied in deacidification, enrichment of flavonoid compounds and volatile profiles in fermented red raspberry juice..
文摘为了探讨地顶孢霉培养物(culture of Acrermonium Terricola,ATC)对白羽肉仔鸡增重的影响,试验选用200只新生肉仔鸡,随机分成2组。对照组饲喂基础日粮,地顶孢霉组在基础日粮中添加0.20%的ATC,试验期为42 d,期间每周记录体重,分析平均日增重,并统计试验期各组耗料量,计算增重带来的养殖效益。结果表明:试验期内,与对照组相比地顶孢霉组平均体重显著提高13.23%(P<0.01);平均日增重显著提高13.53%(P<0.01)。地顶孢霉组盈利比对照组提高14.06%。说明饲料中添加ATC可以显著提高肉仔鸡的平均日增重,增加养殖效益,有利于禽类动物的无抗养殖。
