Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 3 of 3
Full-Text Articles in Life Sciences
Comparison Of Fermentation Effects Of Six Kinds Of Probiotics On Rice Wine, Huang Zhi-Guo, Pu Ling-Ping, Ren Zhi-Qiang, Cheng Guo-Fu, Deng Jie
Comparison Of Fermentation Effects Of Six Kinds Of Probiotics On Rice Wine, Huang Zhi-Guo, Pu Ling-Ping, Ren Zhi-Qiang, Cheng Guo-Fu, Deng Jie
Food and Machinery
Objective: This study aimed to investigate the effects of 6 kinds of probiotics and their different adding ways on the production of rice wine. Methods: The probiotic rice wine was prepared by adding Lactobacillus rhamnosus BV-77, Lactobacillus fermentans TF-331, Lactobacillus saliva AP-32, Lactobacillus johnsoni MH-68, Lactobacillus acidophilus TYCA-06 and Lactobacillus casei CS-773. To compare the effects of saccharifying enzyme alone, saccharifying enzyme and yeast at the same time and adding methods （probiotic bran koji and probiotic powder） on alcohol content, reducing sugar, total acid and sensory quality of rice wine. Results: Yeast can promote the fermentation of probiotic rice wine …
Identification And Polar Lipid Composition Analysis Of Yeasts Isolated From Sufu Manufacture, Chen Si-Kai, Lin Sheng-Jie, Li Li
Identification And Polar Lipid Composition Analysis Of Yeasts Isolated From Sufu Manufacture, Chen Si-Kai, Lin Sheng-Jie, Li Li
Food and Machinery
In order to characterize lipid metabolism of yeasts during sufu manufacture, 23 isolates from sufu pehtze and acidic tofu whey were identified. Ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was used to analyse the lipid fingerprints of 7 strains of yeast, after the determination of lipase activities. It is suggested that lipid fingerprint mainly includes 2 kinds of sphingosine, 16 kinds of amide, 22 kinds of ester and 3 kinds of fatty acid. Kluyveromyces marxianus SP-1 and Candida (Pichia) norvegensis SP-5 show highest relative amount of 2-Amino-1,3,4-octadecanetrio and N, N-Dimethylsphingosine, which indicates potential for sphingolipids synthesis. Candida ethanolica ATW-1, Pichia …
Screening Of Saccharomyces Cerevisiae Highly Producing Glutathione To Brew Cider With Healthcare Function, Huang Jinghan, Xu Jingran, Liu Aiping, Xu Xinbiao, Liu Shuangping, Mao Jian
Screening Of Saccharomyces Cerevisiae Highly Producing Glutathione To Brew Cider With Healthcare Function, Huang Jinghan, Xu Jingran, Liu Aiping, Xu Xinbiao, Liu Shuangping, Mao Jian
Food and Machinery
The process of browning seriously influence the cider quality, but the glutathione producing by yeast can inhibit browning in the production and storage of cider. The glutathione (GSH) producing strain Saccharomyces cerevisiae Y18 was chosen as the starting strain, and after ultraviolet mutagenesis and diethyl sulfate mutagenesis, the strain highly producing GSH was screened by 96-well plates. Secondary screening was carried out by comparing fermenting power and GSH concentration after strain culture in shaker. The mutant strains Y18-20 GSH after screening by 96-well plates producing 46.8 mg/L GSH in the simulation of cider fermentation conditions, and it’s cell capacity of …