The setereoselective preparation ofβ-keto esters using baker's yeast in the presence of rice wine koji

By the addition of rice wine koji, enhancement of the reactivity was observed for the baker＇s yeast reduction of β-keto esters into （S）-β-hydroxy esters with high enantiomeric purity （73-98%）.

Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model

Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model. The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm. The optimum temperature profile began at a low temperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9 ℃, and then decreased slowly to 18℃ at 65 h. Thereafter, the temperature was maintained at 18 ℃ until the end of fermentation. A maximum ethanol production of 89.3 g.L 1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale.

Chemical Composition of Special Glutinous Rice and Its Effect on the Quality of Brewed Wine

The chemical composition of 8 different special glutinous rice varieties was analyzed,and its effects on the physical and chemical properties of the wines brewed were investigated. The correlations between major chemical constituents and quality of glutinous rice were analyzed. The results show that the contents of the major chemical constituents in the special glutinous rice varieties were not much different,and they all ranked as starch’s > protein’s > fat’s. After 4-8 weeks of fermentation,the total acidity decreased with time( excepting Heixiangnuo),the total residual sugar reduced significantly,and the alcohol content increased significantly. The correlations between starch content of glutinous rice and physical and chemical indices and sensory quality of its brewed wine were not significant. There are positive correlations between protein content and various indices,and the correlation with total acidity reached the significant level. Fat content was negatively correlated with alcohol content,and positively correlated with sensory quality.

Optimization of Extraction Process of Polyphenols from Chrysanthemum morifolium and the Development of Chrysanthemum Rice Wine

[Objectives]This study was conducted to provide a theoretical basis for the extraction and comprehensive utilization of functional active components of Chrysanthemum morifolium polyphenols.[Methods]With C.morifolium as a raw material,polyphenols were extracted by water extraction.The extraction process of polyphenols were optimized by single factor tests on solid-liquid ratio,extracting time and times.Old rice wine selected as the base wine was added with C.morifolium polyphenol extract,honey,citric acid and other auxiliary materials to prepare a kind of chrysanthemum old rice wine.Through sensory analysis combined with fuzzy mathematics comprehensive evaluation method,the optimal formula of chrysanthemum old rice wine was determined,and the corresponding physicochemical indicators of the obtained chrysanthemum old rice wine were tested.[Results]The optimal soaking process for C.morifolium was as follows:extraction time of 20 min,a solid-liquid ratio of C.morifolium to warm water at 1:40,extraction times of 3 times.The physical and chemical indicators of the chrysanthemum wine obtained from the above optimal formula were as follows:sugar content 5%,ethanol content 11%,and pH value 4.04.The chrysanthemum old rice wine obtained was clear and transparent,and the fragrance of chrysanthemum was coordinated with the mellow aroma of rice wine.The taste was refreshing and suitable for the vast majority of people to drink.[Conclusions]The new type of chrysanthemum old rice wine combines the polyphenolic active substances in C.morifolium with the low ethanol content of old rice wine,which not only improves the utilization rate of C.morifolium,but also strengthens the health function of old rice wine products,improves the quality of old rice wine,and promotes the healthy and rapid development of the old rice wine industry.

Application Prospects for the Innovation of Defined Fungal Starter in Rice Wine Fermentation

The feasibility of pilot-scale manufacture of defined fungal starter and its application in rice wine production from different local starchy materials were investigated. Starter consisting of Arnylomyces rouxii and Saccharomyces cerevisiae gave high performance in winemaking when prepared in conditions of rice flour 80% and cassava flour 20% with 4 incubation days. The starter level at 20% was favourably employed for manufacture with the initial amount of I0 kg mixed-flours, Dry starter granules which were vacuum packed could adapt ambient temperature （approx. 28-32℃） during 8 months of storage. The defined starter performed as superior inoculum for winemaking from different agricultural starchy resources. The undesirable bacteria were found at approx. 2 Log CFU/g of dry starter. By morphology, biochemical and physiological growth and the genetic partial 16S analyses, three bacterial isolates were characterized as Bacillus subtilis/amvloliquefaciens which may contaminate tbod but not cause food poisoning and not considered as a human pathogen.

Analysis of Sugar Components of Fermented Rice Wine by Ion Chromatography

[Objective] The aim was to analyze sugar components in fermented rice wine by ion chromatography. [Method] The optimal condition for chromatography system of sugar analysis was selected by measuring sugars in fermented rice wine with ion chromatography and pulsed amperometric detection. [Result] The optimal measurement conditions were as follows： Leacheate （Leachate）, consisting of NaOH and CH3COONa, was eluted by gradient concentrations, with column temperature at 35 ℃ and flow rate at 0.4 ml/min. In the condition, sugars in rice wine were ana- lyzed and the results showed that the method is featured by low detection limit, good repetition and high recovery rate. [Conclusion] The research establishes and determines the approaches and optimum conditions for sugar analysis in rice wine by ion chromatography and pulsed amperometric detection, providing references for advancement of research on quality improvement of fermented rice wine.

Study on the Optimum Moisture Amount Added to Brown Rice once during the Wet Conditioning

In the experiment, the brown rice whose moisture content was 12.5% was used as raw material. The brown rice was grouped, then moisturized differently and milled. While milling, the energy consumption, the rate of broken rice and the crack rate were tested. It is confirmed that the stress crack owing to the moisture added to the brown rice can be avoided when the moisture amount added once is limited to no more than 1.5%. It is also proved that the energy consumption can be reduced, the yielding rate of rice can be increased and that the quality of rice can be improved.

Effect of yellow rice wine on anti-aging ability in aged mice induced by D-galactose

The present study is focused on investigation of the health protective effect of yellow rice wine(YRW)in mice and the potential underlying mechanism.Symptoms of aging were induced in mice by using Dgalactose(D-gal),and different doses of YRW(4,8,and 12 mL/kg BW)were orally administrated to D-galtreated mice for a period of six weeks.The in vivo data obtained in the present study preliminary indicated that YRW markedly increased the activity of antioxidant enzymes and reduced the concentration of MDA both in the brain and liver.Furthermore,a forced swim test showed that moderate intake of YRW(8 mL/kg BW)significantly decreased the duration of immobility,reduced the blood content of urea nitrogen and lactic acid,and increased hepatic glycogen storage.Besides,results from the Morris water maze test suggested that YRW significantly reversed cognitive impairment and also alleviated neuroapoptosis in the experimental mice by regulating the gene expressions of Bax/Bcl-2 and caspase-3.The above results indicated YRW has a potential anti-aging effect in mice and provided us certain molecular evidence for this action.

Fast Determination of 22 Pesticides in Rice Wine by Dispersive Solid-Phase Extraction in Combination with GC-MS

A rapid method was developed for the determination of 22 pesticides in rice wine. The procedure involved an extraction with acetonitrile and a cleanup step using dispersive solid-phase extraction (d-SPE), and primary-secondary amine (PSA) and octadecylsilane (ODS) were used as sorbents. D-SPE had some advantages over some traditional prepara- tions, especially in time and cost. Both the extraction and cleanup only cost about 15 min per a sample. Then the GC-MS was used for quantitative and qualitative analysis. Matrix-matched standards solution and analyte protectant were compared to decrease the matrix effect, and the former showed a better efficacy. Acceptable linearity was achieved in the range of 0.05 - 0.30 mg/L. After matrix-matched standards calibration, recoveries were between 60 and 140%. For the most of pesticides, precision and repeatability were less than 10% and 16%, respectively. The result indicated that the developed method was suitable for the determination of the multi-pesticides in rice wine.

Development of a Kind of Tartary Buckwheat Rice Wine

[Objectives]This study was conducted to improve the utilization of tartary buckwheat resources,enrich the varieties of rice wine products,and further promote the development of the rice wine industry.[Methods]With tartary buckwheat and glutinous rice as raw materials for mixed fermentation and sensory score as an evaluation indicator,the effects of four factors of material ratio,rice leaven addition,material-to-water ratio and fermentation time on the quality of tartary buckwheat rice wine were investigated.The optimal technological conditions of tartary buckwheat rice wine were determined by an orthogonal test.[Results]The optimal process conditions were as follows:the material ratio of 1∶0.2(g/g),the addition amount of rice leaven of 0.5%,the material to water ratio of 1∶0.4(g/ml),and the fermentation time of 72 h.The obtained tartary buckwheat rice wine product was light yellow,clear and bright,and tasted moderately sweet and sour.[Conclusions]The tartary buckwheat rice wine product has good color,fragrance and taste,and is a healthy drink that conforms to people s health concepts and is suitable for drinking.

Phthalates in Commercial Chinese Rice Wines: Concentrations and the Cumulative Risk Assessment to Adult Males in Shanghai

The concentrations of 16 phthalates in 164 commercial Chinese rice wines （CRW） were detected by GC-MS, and consumption data on CRW in different packaging types was investigated from 634 adult males in Shanghai using a food frequency questionnaire. Based on the prinq：iples of probabilistic modelling and cumulative risk assessment, the exposure and health risk of phthalates from CRW to adult males in Shanghai was evaluated. DMP, DEP, DIBP, DnBP, BBP, and DEHP were detected in the samples, thE： range of detection frequency of individual phthalates varied from 6.10% for BBP to 15.24% for DIBP, and the detected concentrations were 51.06-200.34 ng/mL. All the respondents consumed CRW, 90.69% of them consumed CRW 0.01-49.9 mL/d, the minimum value of the average daily intake of CRW was 6.25 mL/d, the median was 13.72 mL/d and the maximum was 300 mL/d. The median exposure level of the 6 detected Phthalates to adult males in Shanghai were 6.58-7.10 ng/（d.kg）, and the maximum exposure level were 137.38-540.47 ng/（d.kg）. The cumulative exposure health risk index （HI） based on the median and maximum exposure level of the 6 Phthalates （DMP, I~）EP, DIBP, DnBP, BBP, and DEHP） were 0.001147 ancl 0.063396, both were far less than 1. In conclusion, CRW were generally consumed by the adult males in Shanghai.

Preparation of Alkali-soluble Pachymaran Rice Wine

[Objectives] This study was conducted to determine the optimum process conditions for the preparation of alkali-soluble pachymaran rice wine. [Methods] A new type of alkali-soluble pachymaran rice wine was prepared by mixing and fermenting alkali-soluble pachymaran and glutinous rice as raw materials. The sensory score was used as the evaluation index to investigate the effects of three factors including the amount of alkali-soluble pachymaran, inoculation amount and fermentation temperature on the quality of the alkali-soluble pachymaran rice wine. The fermentation process of the rice wine was then optimized by an orthogonal experiment. [Results] With the proportion of the alkali-soluble pachymaran added of 0.4%, the inoculation amount of 0.6% and the fermentation temperature at 30 ℃, the sensory score of the prepared rice wine was the highest, which was 93.5 points. The alkali-soluble pachymaran rice wine prepared under above conditions was rich in flavor and tasted sweet and sour. [Conclusions] The production of the new rice wine and the understanding of the development history of rice wine will provide reference for the future development of rice wine industry, and provide research directions for the development of new health drinks.

Study on Production Process of Roselle Rice Wine

[Objectives]This study was conducted to more systematically explore the traditional brewing process of roselle rice wine. [Methods] With local high-quality white glutinous rice and sun-dried roselle as raw materials for brewing rice wine, on the premise of extensive research on traditional rice wine technology in China, the addition amount of roselle extract, the addition amount of distiller’s yeast, the variation range of after-fermentation temperature and the starting time of after-fermentation were investigated. [Results] The best traditional processing and brewing parameters were the ratio of glutinous rice and roselle extract(mass to volume ratio) at about 1∶1.55, the addition amount of distiller’s yeast of 0.55%, and the fermentation temperature at 30 ℃, and the starting time at 72 h. The sensory quality of the high-quality roselle rice wine that was produced under the best brewing conditions was about(87.7±2.45) points. [Conclusions] A number of hygiene inspection technical indexes in the product all met the current relevant national safety standards in China, providing another technical research direction for the development of a variety of new green healthy beverage projects.

Cadmium Accumulation and Yield Difference of Different Rice Varieties under Cadmium Stress

The cadmium （Cd） contents in rice plants and Cd accumulation in different parts of rice under Cd stress were studied to screen out Cd-highly tolerant and high-yield rice varieties. With different vadeties of japonica and indica rice as the research objects, Cd contents and Cd accumulation of different rice varieties in harvest time were discussed by pot experiment, under two treatments of no adding Cd and Cd stress. Under both the two treatments, the Cd contents in different parts of rice all ranked as root〉stem〉leaf〉husk〉grain, and Cd was manly concentrated in dce roots. Cd accumulation and distribution differed among different rice varieties, especially among grains of different rice varieties. Among the 8 rice varieties, the increase of grain Cd content of Chunyou 84 was the smallest, indicating a weaker Cd accumulation ability. At the same time, the Cd accumulation in japonica rice was higher than that in indica rice under Cd stress. Under Cd stress, the yield of indica rice decreased significantly, while that of japonica rice increased. The lowest grain Cd content of Chunyou 84 indicated significant Cd tolerance. Although its yield was affected, it can still be recommended to be promoted in the Cd-polluted region of Hunan Province, considering the Cd security.

Combined pretreatment using CaO and liquid fraction of digestate of rice straw: Anaerobic digestion performance and electron transfer

To improve anaerobic digestion(AD)efficiency of rice straw,solid alkaline CaO and the liquid fraction of digestate(LFD)were used as pretreatment agents of rice straw.The results showed that AD performance of rice straw with CaOLFD pretreatment was optimal in different pretreatment methods of the CaO+LFD,CaOLFD,LFD+CaO,CaO,and LFD.The maximum methane yield(314 ml(g VS)^(-1))and the highest VFAs concentration(14851 mg·L^(-1) on day 3)of the CaOLFD pretreatment group were 81%and 118%higher than that of the control group,respectively.Under the action of solid alkaline CaO,the bacteria of Clostridium,Atopostipes,Sphaerochaeta,Tissierella,Thiopseudomonas,Rikenellaceae,and Sedimentibacter could build up co-cultures with the archaeal of Methanosaeta,Methanobacterium,and Methanosarcina performing direct interspecies electron transfer(DIET)and improving AD performance of rice straw.Therefore,the combined pretreatment using CaO and LFD could not only pretreat rice straw but also stimulate co-cultures of microorganism to establish DIET enhancing AD efficiency.

Agrobacterium-mediated Transformation of Rice (Oryza sativa L.) with Atrazine Chlorohydrolase Gene (atzA)

Atrazine chlorohydrolase gene (atzA) was cloned from Arthrobacter sp. AD1. A plant expression plasmid was constructed under the control of CaMV35s promoter and was used in rice transformation. The target gene was successfully introduced into mature embryos of a japonica rice cultivar Jindao 107 by Agrobacterium- mediated transformation and hundreds of transgenic plants were obtained. The exogenous atzA gene in the transgenic plants that expressed atrazine resistance was confirmed by Southern blot hybridization. The resistance experiments by spraying transgenic rice plants with 0.133% atrazine shown that most of the transgenic rice plants exhibited the resistance to herbicide atrazine. The segregation of exogenous atzA gene in T1 progeny corresponded to the Mendelian ratio.

基于UPLC-Q-TOF-MS分析酒煎瓜蒌薤白半夏汤物质成分

目的基于超高液相色谱仪-四级杆-飞行时间质谱(UPLC-Q-TOF-MS)技术分析酒煎瓜蒌薤白半夏汤的化学成分,探讨酒煎法对该方成分的影响。方法采用HALO 90A C_(18)色谱柱(2.1 mm×100 mm,2.7μm),以0.1%甲酸水溶液(A)-乙腈溶液(B)作为流动相体系,以0.3 mL/min的流速进行梯度洗脱,柱温25℃。采用电喷雾离子源(ESI),正、负离子模式分别进行检测。结果根据化合物精确分子量、质荷比、质谱碎片离子信息,结合在线数据库与相关文献报道,通过Aglilent Mass Hunter Qualitative Analysis软件对化学成分进行鉴定,正负离子模式下共鉴定出95种化学成分。结论该研究较为全面的总结了酒煎瓜蒌薤白半夏汤中的化学成分与物质分类,发现酒煎法可丰富该方有效成分并减少潜在毒性成分,为进一步探究酒煎瓜蒌薤白半夏汤治疗冠心病的潜在作用机制提供了一定的借鉴和研究思路。

基于GC-TOF-MS代谢组学研究高度黑糯米酒后发酵阶段代谢差异

为了解高度黑糯米酒后发酵过程中代谢产物的差异及其变化,采用气相色谱-飞行时间质谱联用仪分别对发酵长达6个月的酒样进行跟踪监测,并对所得数据进行多元统计分析。结果表明:主成分模型显示发酵1、4、5、6个月后的代谢产物之间存在明显分离。基于正交偏最小二乘法-判别分析结果发现,共有40种代谢物被鉴定为差异代谢物(变量重要性投影值>1,P<0.05),其中包括糖类及其衍生物11种,有机酸13种,氨基酸7种,酮类5种,其他代谢物4种。对差异代谢物进行通路分析发现,具有显著影响(影响值>1,P<0.05)的代谢通路为甘油脂代谢、半胱氨酸和甲硫氨酸代谢、淀粉和蔗糖代谢、精氨酸和脯氨酸代谢、丙氨酸、天冬氨酸和谷氨酸代谢、三羧酸循环、谷氨酸、亮氨酸和异亮氨酸生物合成、甘油磷脂代谢。

Clean Monascus pigments production from Chinese rice wine wastes through submerged fermentation

The potential for Monascus pigments(MPs)production in a mixture of Chinese rice wine lees,soaked rice wastewater and broken rice was explored.MPs production reached 120.1 U/mL with optimal solid-liquid ratio of culture medium 1:10 and 20 g/L broken rice addition at shake flask level.We further explored the effects of stirring speed on MPs production in 7.5 L agitated bioreactor.The stirring speed had a great impact on cell morphology and the maximum MPs concentration and yield were 128.4 U/mL and 8174 U/g respectively at 400 rpm.The soluble chemical oxygen demand for the soaked rice wastewater decreased by 78.7%,which was mainly due to the intake of carbohydrates,organic acids and amino acids.Furthermore,a simultaneous fermentation process and production system with two-stage stirring speed control strategy was further developed in the 50 L pilot scale,in which the MPs production reached 158.9 U/mL.Meanwhile,Chinese rice wine wastes were fully utilized without addition of organic solvents during the process and no generation of new waste.Our results showed that Monascus was capable of converting Chinese rice wine wastes into natural pigments by submerged fermentation,which could provide an economic and environmentally friendly approach to reduce the cost of wastes treatment as well as high-value utilization.

正交试验结合主成分分析法优化薄荷紫米酒工艺

以紫米、薄荷为主要原料,采用液化工艺制备薄荷紫米酒。在单因素试验的基础上,采用正交试验结合主成分分析法优化薄荷紫米酒的制备工艺,并对其抗氧化活性进行测定。结果表明:薄荷紫米酒的最佳工艺条件为紫米与纯净水质量比1∶2.5、发酵时间15 d、薄荷液添加量8%(以紫米与纯净水总质量计),在此条件下制备的薄荷紫米酒口感丰富、气味清香,具有一定的抗氧化活性。