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Articles 3601 - 3630 of 4798
Full-Text Articles in Food Biotechnology
Effect Of Three Kinds Of Antistaling Agents On Storage Quality Of Citrus, Wang Wenjun, Zeng Kaifang, Liu Xiaojia, Deng Lili, Yao Shixiang
Effect Of Three Kinds Of Antistaling Agents On Storage Quality Of Citrus, Wang Wenjun, Zeng Kaifang, Liu Xiaojia, Deng Lili, Yao Shixiang
Food and Machinery
It was conducted to evaluate the effects of different preservative treatments on the quality of three cultivars of citrus fruits, i.e. ‘Newhall’ navel orange, Fengjie 72-1 navel orange and Valencia orange, during the storage in this study. Four treatment solutions were prepared by using 2,4-D (2,4-dichlorophenoxyacetic acid) composite chitosan oligosaccharide, “Huolixian” commercial fungicides, Pichia membranaefaciens and low dose carbendazim with Pichia membranaefaciens, respectively. Citrus fruits were soaked in each treatment solution, then dried and bagged. Then the citrus fruits were stored at room temperature or low temperature (5 ℃), and the disease incidence and quality changes were monitored. The results …
Study On The Mechanism Of Emulsifier Inhibiting The Quality Retrogradation Of Fresh Wet Noodle During The Shelf Life, Li Lihua, Zhou Wenhua, Deng Hang, Xiao Yuehuizi, Liu Ruru
Study On The Mechanism Of Emulsifier Inhibiting The Quality Retrogradation Of Fresh Wet Noodle During The Shelf Life, Li Lihua, Zhou Wenhua, Deng Hang, Xiao Yuehuizi, Liu Ruru
Food and Machinery
This study investigated the mechanism of the emulsifier against fresh wet noodle retrogradation during the shelf life. By using differential scanning calorimetry (DSC), analyzed thermodynamic change of fresh wet noodle which were added two different emulsifiers, stearoyl lactylate (SSL) and β-cyclodextrin (β-CD), deproteinized or degreased. The results showed that the amylopectin retrogradation enthalpy of fresh wet noodle which were added SSL and β-CD were less than that in the CK group (P＜0.05) after stored at 4 ℃ for 14 day; The recrystallization melting temperature Tp and the retrogradation enthalpy △H of the second complex peak in the SSL and …
The Glucose Regulation Effect Of Different Molecular Weight Chitosan On Mice Fed High-Fat Diet, Zhang Sicong, Xia Wenshui, Wang Bin, Yang Shuo
The Glucose Regulation Effect Of Different Molecular Weight Chitosan On Mice Fed High-Fat Diet, Zhang Sicong, Xia Wenshui, Wang Bin, Yang Shuo
Food and Machinery
In order to compare the glucose regulation effect of different molecular weight chitosan on mice fed high-fat diet, 48 male C57BL/6J mice were randomly assigned to four groups, The control group (Control), which consumed a normal diet, The HF group (HF), which was fed with a high-fat diet, The HF+LWMC and HF+HWMC groups, which were fed with a high-fat diet supplement with 5% low weight molecular chitosan and 5% high weight molecular chitosan, respectively. The diet intake and weight data were collected weekly. The biochemical indicators of serum and liver and the gene expression of PEPCK and G6Pase were determined …
Study Onisolation, Antioxidation And Anti-Tumor Activites Of Polysaccharide In Corbicula Fluminea, Zhao Qi, Zhao Li, Yang Yuluan, Chen Lili, Yuan Meilan, Bai Chunqing
Study Onisolation, Antioxidation And Anti-Tumor Activites Of Polysaccharide In Corbicula Fluminea, Zhao Qi, Zhao Li, Yang Yuluan, Chen Lili, Yuan Meilan, Bai Chunqing
Food and Machinery
CFP-1 and CFP-2 were purified from Corbicula fluminea by DEAE-52 cellulose anion-exchange chromatography and SephadexTMG-100 gel-filfration chromatography. The molecule structure was analyzed by ultraviolet spectrum scanning and infraned spectrum. Ultraviolet spectrum showed that CFP-1 and CFP-2 contained little DNA and protein, and infraned spectrum showed that both of them were polysaccharides. Purity of CFP-1 and CFP-2 was further confirmed by using HPLC, they were homogenous with a molecular weight of 1 172 kD and 3 627 kD. The result showed that CFP-1 could significantly inhibit proliferation of HepG-2 than CFP-2. with the IC50 value of 0.24 mg/mL …
Isolation, Purification And Identification Of Extracts From Seed Of Camellia Semiserrata Chi., Bao Liyuan, Zhong Haiyan, Wang Weijie, Lan Fang, Cao Qingming
Isolation, Purification And Identification Of Extracts From Seed Of Camellia Semiserrata Chi., Bao Liyuan, Zhong Haiyan, Wang Weijie, Lan Fang, Cao Qingming
Food and Machinery
To comprehensively develop and utilize Camellia resources, fractions of ethanol extract of Camellia semiserrata Chi. cake were separated and identified. Five purified compounds with purity of 99.2%, 95.4%, 97.5%, 99.1% and 97.4%, respectively, were achieved. By using affiliated molecular formula of generator by Agilent high-resolution mass spectrometry workstation Qualitative Analysis B.06.00, formula of MS fragmentation of molecular ions were calculated, combining with fragmentation patterns of compounds and physical and chemical properties, the compounds were identified as protocatechuic acid and four kinds of flavonoids.
Optimizationon Extraction Of Polyphenols And Its Antioxidant Activity In Vitro From Gracilaria Lemaneiformis, Chen Hongbin, Yang Min, Song Lulu, Dong Le
Optimizationon Extraction Of Polyphenols And Its Antioxidant Activity In Vitro From Gracilaria Lemaneiformis, Chen Hongbin, Yang Min, Song Lulu, Dong Le
Food and Machinery
Optimization of the ultrasonic-assisted extraction of polyphenols and its antioxidant activity in Vitro from Gracilaria lemaneiformis were studied. The effects of liquid-material ratio, extract temperature, ultrasonic times on the contents of polyphenols from Gracilaria lemaneiformis were investigated. Based on this, the response surface analysis method was applied to determine the optimization of the extraction. Results showed that the optimum condition for the ultrasonic-assisted extraction of polyphenols weres as followed: ratio of liquid-material 401 (mL/g), extraction temperature 60 ℃, ultrasonic times 40 min. Under the optimum condition, the contents of polyphenols from Gracilaria lemaneiformis was 1.62 mg GAE/g. Research of its …
Optimization Extraction Of Polypeptide From Pleurotus Eryngii Mycelium And Its Antioxidation In Vitro, Sun Yanan, Li Wenxiang, Hu Xinlei, Li Ming, Yu Ge, Zhang Xin
Optimization Extraction Of Polypeptide From Pleurotus Eryngii Mycelium And Its Antioxidation In Vitro, Sun Yanan, Li Wenxiang, Hu Xinlei, Li Ming, Yu Ge, Zhang Xin
Food and Machinery
The optimal extraction conditions of polypeptide from Pleurotus eryngii mycelium was ivestigated, and activity of the antioxidant was evaluated in this study. Based on the single-factor tests, the extraction conditions of polypeptide from P. eryngii mycelium were optimized by Response Surface Methodology(RSM) to increase the extraction rate of polypeptide. Moreover, the polypeptide was purified with Sephadex-50, and the antioxidant activity of polypeptide was assessed using several assay model systems in vitro. The optimal extraction conditions of polypeptide were pH 8.85, extraction time 4.17 h, liquid-to-material ratio 111.86 (g/mL). Under the optimal extraction conditions, the maximum extraction rate of polypeptide was …
Extraction Of Pectin From Okra And Itssol Property, Chen Wei, Li Jiaxing
Extraction Of Pectin From Okra And Itssol Property, Chen Wei, Li Jiaxing
Food and Machinery
The extraction conditions and sol property of pectin from Okra were studied by ultrasonic assisted extraction. The effects of materials-liquid ratio, pH, extraction temperature and ultrasonic time value on the extracting efficiency of pectin were studied by single-factor experiments. Then the L9(34) orthogonal experiment was carried out to optimize the process conditions, based on single-factor experiments, finally the physical and chemical methods were used to analyze pectin purity, dry weight loss, ash content, pH value, water holding capacity and esterification degree. At 250 W ultrasonic power, the results showed that the optimum extraction conditions were as follows. Using …
Gc-Ms Analysis Of Volatile Oil Compositions From Wild And Domestic Artemisia Argyi Levl. Et Vant, Li Wenyan, Zhang Yingtuan, Zhou Dazhai, Li Wei
Gc-Ms Analysis Of Volatile Oil Compositions From Wild And Domestic Artemisia Argyi Levl. Et Vant, Li Wenyan, Zhang Yingtuan, Zhou Dazhai, Li Wei
Food and Machinery
The volatile oil of domestic and wild Artemisia argyi Levl. et Vant was extracted with steam distillation, and the chemical compositions were analysed by GC-MS, the chemical composition difference of the volatile oil between the domestic and wild A. argyi Levl. et Vant were compared as well. The results showed that 109 kinds of volatile components were isolated from the stems and leaves of A. argyi Levl. et Vant, and the domestic and wild Artemisia argyi Levl. et Vant shared 12 kinds of volatile components. The main volatile components were terpenoid, and their total contents in the stems of domestic …
Study On Osmotic Dehydration Technology For Improving Sensory Quality Of Instant Bird's Nest, Li Can, Zhong Fang, Li Yue
Study On Osmotic Dehydration Technology For Improving Sensory Quality Of Instant Bird's Nest, Li Can, Zhong Fang, Li Yue
Food and Machinery
In order to improve the stability of bird's nest in the storage through osmotic dehydration, three different techniques, such as sugar soaking, sugaring and sugar braising, were employed to treat the bird's nest, then determine the best treated process through comparing the physicochemical properties and sensory properties. On this basis, comparing the properties of different kinds of sugar treated bird's nest to select the best treatment sugar. The results showed that after the bird’s nest was sugar braised in 60% concentration of trehalose solution, the water content, sugar content and viscoelasticity were all at a better level, the free water …
Research On The Key Technological Application Of Extrusion Type Quick-Frozen Highland Barley Fish Noodle Based On The Fuzzy Comprehensive, Hu Xinjie, Zhao Xuemei, Ding Jie, Duan Lili
Research On The Key Technological Application Of Extrusion Type Quick-Frozen Highland Barley Fish Noodle Based On The Fuzzy Comprehensive, Hu Xinjie, Zhao Xuemei, Ding Jie, Duan Lili
Food and Machinery
Taking the Water addition, mixing time, settling time and freezing temperature as factors, response surface experiments were used to optimize the technological application of extrusion type quick-frozen highland barley fish noodle based on the results of single factor experiments by the fuzzy comprehensive. Results were as followed: Water addition and freezing temperature with the quality of noodle were significant(P＜0.05), which have synergistic enhancing effects. The primary and secondary order of technological factors that affect the total quality score of noodle were water addition and freezing temperature, respectivley. Mixing time and settling time on consumer behavior on the total quality score …
Optimization Of Fermentation Process For Potato Wine And Analysis Of Flavor Substances, Yu Zhaoshuo, Xu Hanlin, Peng Zhangwen, Yu Ji, Ma Chengjin
Optimization Of Fermentation Process For Potato Wine And Analysis Of Flavor Substances, Yu Zhaoshuo, Xu Hanlin, Peng Zhangwen, Yu Ji, Ma Chengjin
Food and Machinery
The production process conditions of vinegar from fresh potatoes were studied through simultaneous saccharification and fermentation and acetic fermentation. The influence of factors on total acid content was also studied according to Central Composite Design based on the single factor tests. The results showed that the optimal parameters of the fermentation were with inoculum size 12 mL/100 mL, processing at 34 ℃ for 6 d. Under this condition, the total acid content reached 3.21 g/100 mL, and the vinegar showed amber color and moderate sourness. Moreover, 14 kinds of flavor substances such as eugenol, benzene alcohol and phenethyl acetate were …
Effects Of Fat Content And Oxidation On The Color Of Casing, Ge Qingfeng, Ding Qiqi, Cui Baowei, Yin Yongqi, Gu Yongjun, Wu Mangang, Yu Hai
Effects Of Fat Content And Oxidation On The Color Of Casing, Ge Qingfeng, Ding Qiqi, Cui Baowei, Yin Yongqi, Gu Yongjun, Wu Mangang, Yu Hai
Food and Machinery
In the present study, the effect of lipid content and oxidation on the color of casing was investigated. Result showed that lipid content has a significant impact on the color of casing. After alcohol treatment, lipid content of casing decreased while its △E decreased significantly. The correlation coefficients for the colour change and the lipid oxidation of casing over 0.9. The present study indicates that lipid oxidation is an important factor of the deterioration of casing’s color.
Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels, Zhang Xinyun, Song Yun, Fan Xuehui, Zhang Qingan
Effect Of Drying Temperature On Quality Of Debittered Apricot Kernels, Zhang Xinyun, Song Yun, Fan Xuehui, Zhang Qingan
Food and Machinery
Effects of the drying temperatures (60, 80, 100, 110, 120, 130, 140 ℃）on the major quality of debittered apricot kernels drying products were studied. The results showed that with increase of drying temperature, the main component of debittered apricot nuts decreased after the first increase. Values of peroxide and acid of debittered apricot kernels increased with drying temperature. Drying temperature influenced on the color of debittered apricot nuts significantly. There was a good correlation between the protein (r=0.713 0), leucine (r=0.659 8), histidine (r=0.765 2), reducing sugar (r=0.800 1), aspartic acid (r=0.638 7), glutamic acid (r=0.801 5), valine (r=0.812 0), …
Influences Of Environmental Temperature And Humidity On Quality Of The Distribution Tobacco Cut And Cigarette, Gu Liang, Li Chungguang, Liu Qiang, Fan Xinshun, Li Yaoguang, Sun Mi, Zhang Yuhai
Influences Of Environmental Temperature And Humidity On Quality Of The Distribution Tobacco Cut And Cigarette, Gu Liang, Li Chungguang, Liu Qiang, Fan Xinshun, Li Yaoguang, Sun Mi, Zhang Yuhai
Food and Machinery
In order to investigate the influence trend of moisture and temperature on the filling and cigarette quality distribution of the cut tobacco, environment temperature (5～40 ℃) and humidity (30%～80%) conditions of different season of Henan province were simulated respectively, and the different packaging and distribution of tobacco and cigarette quality was analyzed, under conditions of low temperature and wet, drying, high temperature and wet, normal temperature and dry. The results showed that cigarette quality under normal temperature conditions on the distribution of tobacco was less than those under the low and high temperature conditions; cigarette quality under the damp conditions …
Advances In The Effect Of Crosslinked Modification On The Properties Of The Starch, Zhang Jiayan, Xiong Jianwen, Zhao Pin, He Liyuan
Advances In The Effect Of Crosslinked Modification On The Properties Of The Starch, Zhang Jiayan, Xiong Jianwen, Zhao Pin, He Liyuan
Food and Machinery
Crosslinking is a common method to modify starch. The properties of cross-linked starch are affected by the starch source, the kind and concentration of cross-linked agent, and cross-linking method. The affection of crosslinking on the physicochemical properties, microscopic structure, gelatinization properties, and crystal structure of cross-linked starch were reviewed in this study, aiming to provide theoretical references for further research on production and application of cross-linked starch.
The Time Of Flight Mass Spectrometry Technology And Its Application In Plant Polyphenols Identification, Li Weizhou, Ming Jian, Xiao Xingning, Shi Fang, Li Yao
The Time Of Flight Mass Spectrometry Technology And Its Application In Plant Polyphenols Identification, Li Weizhou, Ming Jian, Xiao Xingning, Shi Fang, Li Yao
Food and Machinery
Time of flight mass spectrometry (TOF-MS) has been widely applied in food, biological medicine, environmental monitoring for its great precision, wide range of detection and high speed of analysis. TOF-MS with various techniques in tandem plays an important role in the structure identification of polyphenols. In this review, it was outlined the application of time of flight mass spectrometry in the structure identification of plant polyphenols to provide some references for the study of plant polyphenol.
Advances In Research On Extraction Technologies Of Bioactive Substances From Chrysanthemum, Zhang Lei, Xiang Fangzhi, Miao Wenjuan, Yin Peifeng
Advances In Research On Extraction Technologies Of Bioactive Substances From Chrysanthemum, Zhang Lei, Xiang Fangzhi, Miao Wenjuan, Yin Peifeng
Food and Machinery
The optimum extraction techniques of five kinds of bioactive substances in chrysanthemum were reviewed, and the principle and technical parameters of each extraction process were expounded in order to provide theoretical basis and technical reference for scientific research and industrial production of chrysanthemum.
The Using Of Bib In The Packaging Of Cooking Oil, Diao Xiaoqian, Weng Yunxuan, Pei Xiaoqin, Wei Wenchang
The Using Of Bib In The Packaging Of Cooking Oil, Diao Xiaoqian, Weng Yunxuan, Pei Xiaoqin, Wei Wenchang
Food and Machinery
Cooking oil is now mainly packagedby cans and PET bottles in China. However, there are problems of serious illegally refilling waste cooking oil, limited shelf life and high costs. In this paper, the structure of the Bag in Box (BIB), the advantages of the packaging for the cooking oil, the existing problems, and the prospect of the application in the packaging of the cooking oil were reviewed. BIB has been widely used in the packaging of various liquid products, which can be used in cooking oil to save raw materials and costs, improve the shelf life, and exclude illegally refilling …
Overview On Shearing Equipment For Stipe Lentinula Edodes, Li Feng, Song Weidong, Wang Mingyou, Wang Jiaoling, Wu Jingji, Ding Tianhang
Overview On Shearing Equipment For Stipe Lentinula Edodes, Li Feng, Song Weidong, Wang Mingyou, Wang Jiaoling, Wu Jingji, Ding Tianhang
Food and Machinery
Shearing equipment for stipe Lentinula edodes alleviates the restriction of shearing stipe Lentinula edodes by labor intensive, ensures the processing quality of the Lentinula edodes and improves the efficiency of Shearing for stipe Lentinula edodes. Therefore, this paper does deep analysis on research progress of shearing equipment for stipe Lentinula edodes, and points out that: the research of shearing equipment for stipe Lentinula edodes started later, and the development of hardware and software was poorer; the design of equipment was simple and humble; , and the key techniques such as sorting, positioning did not conquer; degree of mechanization was lower. …
Effect Of Sodiuncarboxy Methyl Cellulose On The Gel Properties Of Soybean Protein, Miao Zhonghua, Xin Yicong, Zeng Ruiqi, Zheng Jiong
Effect Of Sodiuncarboxy Methyl Cellulose On The Gel Properties Of Soybean Protein, Miao Zhonghua, Xin Yicong, Zeng Ruiqi, Zheng Jiong
Food and Machinery
In order to investigate the influence of sodiuncarboxy methyl cellulose on the gel properties of soybean protein, CMC of 0%, 0.1%, 0.2%, 0.3%, and 0.4% were added, respectively, to soybean protein with a mass fraction of 5%, and the change of the rheological properties, gelation and microstructure were also studied. The results showed that the dynamic viscoelasticity of the gel system changed, and the storage modulus of the gel system increased with the addition of CMC. However, the loss tangent decreased gradually with the addition of CMC. When the amount of CMC exceeded 0.3%, the storage modulus of the system …
Ultrasonic Nondestructive Testing Device For Water-Injected Meat And Extraction Of Feature Threshold, Liu Zhaoxin, Li Ming, Gan Fuhang, Zhang Weihua, Wang Runtao
Ultrasonic Nondestructive Testing Device For Water-Injected Meat And Extraction Of Feature Threshold, Liu Zhaoxin, Li Ming, Gan Fuhang, Zhang Weihua, Wang Runtao
Food and Machinery
Targeting the water-injected meat issue and lack of the household inspective devices, developed a portable non-destructive ultrasonic inspective device on water-injected meat. Basing on the ultrasonic energy analysis, the final characteristic threshold is confirmed by analyzing characteristic values, like the characteristics of frequency, characteristic half-wave, and δ0 amplitude, through related experiments. As the results imply, 4.010 V, the obtained δ0 amplitude of characteristic half-wave, is the final threshold. The nondestructive ultrasonic inspective device on water-injected meat reaches a high grading accuracy of 98.8%.
Study On The Optimization Of The Compound Inhibitor Of Non-Enzymatic Browning In Stanuntonia Chinensis Juice, Cui Linyun
Study On The Optimization Of The Compound Inhibitor Of Non-Enzymatic Browning In Stanuntonia Chinensis Juice, Cui Linyun
Food and Machinery
To optimize the compound inhibitor of the non-enzymatic browning in Stanuntonia chinensis juice, four inhibited single factor experiments, i.e., EDTA-Na2 (X1), Sodium D-isoascorbate (X2), L-cysteine (X3) and Citric Acid (X4), were used as the independent variables, while the non-enzymatic browning inhibition rate (Y) was regarded as the dependent variable. Moreover, the response surface experiments were undertaken by Box-Behnken design and process the data by Expert 8.0. With the Response Surface Methodology (RSM), the optimal inhibited process parameters of non-enzymatic browning in the S. chinensis juice was found to be combination of 0.001 1% EDTA-Na2, 0.212 6% Sodium …
Study On Catalytic Behaviors Of Rhizopus Chinensis Lipase Under Synergic Action Of High Pressure And Temperature, Chen Gang, Miao Ming, Jiang Bo, Feng Biao
Study On Catalytic Behaviors Of Rhizopus Chinensis Lipase Under Synergic Action Of High Pressure And Temperature, Chen Gang, Miao Ming, Jiang Bo, Feng Biao
Food and Machinery
The effects of pressure and temperature on the activity and the stability of Rhizopus chinensis lipase during high hydrostatic pressure treatment were studied. Based on the two-state model, the thermal denaturation of the enzyme was investigated and the isokineticity diagram was obtained. Within 0.1～200.0 MPa the enzyme activity increased with the pressure and the maximum activity was achieved at 200 MPa, which was 116% of that at atmospheric pressure. The activity began to decrease at pressure above 200 MPa and this tendency accelerated upon the pressure superior to 400 MPa. The high pressure treatment did not modify the optimal temperature …
Preparation Of Carbon Nanotube Composite Functionalized By Cinnamaldehyde/Chitosan And Application For Lipase Immobilization, Liu Wei, Jia Chengsheng, Zhang Xiaoming, Xia Shuqin
Preparation Of Carbon Nanotube Composite Functionalized By Cinnamaldehyde/Chitosan And Application For Lipase Immobilization, Liu Wei, Jia Chengsheng, Zhang Xiaoming, Xia Shuqin
Food and Machinery
Using chitosan modified by cinnamaldehyde to decorate carbon nanotubes, a novel cinnamaldehyde/ chitosan/ carbon nanotubes composites were synthesized. The modified composites and its corresponding intermediates were characterized by FT-IR, XRD, high-resolution SEM and TGA. Taking porcine pancreatic lipase as a model, explored the properties of cinnamaldehyde/ chitosan/ carbon nanotubes composite materials. The results indicated that when the conditions were: molar ratio of cinnamaldehyde to chitosan of 41, pH =7.0 and the enzyme concentration of 5 mg/mL, and the maximum load of 248 mg/g and the enzyme activity of 8 064 U/g were obtained. The enzyme activity was still above 69% …
Research Of Bound Aromas Based On Acid Hydrolysis In Glutinous And Non-Glutinous Sorghums, Lu Jiahui, Fan Wenlai, Xu Yan
Research Of Bound Aromas Based On Acid Hydrolysis In Glutinous And Non-Glutinous Sorghums, Lu Jiahui, Fan Wenlai, Xu Yan
Food and Machinery
In order to explore the effect of glutinous and non-glutinous sorghums on Chinese liquor’s quality, the SPE column was used for adsorbing bound precursors, and then, which were hydrolyzed by acid to release volatile compounds. The HS-SPME coupled with GC-MS was employed to identify and quantify sorghums’ bound aroma compounds. 21 kinds of aroma compounds were detected in two sorghums, including 5 alcohols, 7 aldehydes and ketones, 5 aromatic compounds, 3 terpenoids and 1 furan. Among these, 3 volatiles were identified tentatively. The total content of glutinous and non-glutinous sorghums’ bound aromas was 7 192 μg/kg and 6 922 μg/kg. …
Selection And Diversity Of Pesticide-Degrading Bacteria Isolated From Zaopei Of Luzhou-Flavor Liquor, Feng Ruizhang, Zhou Wanhai, You Ling, Wei Qing, Shu Yuan
Selection And Diversity Of Pesticide-Degrading Bacteria Isolated From Zaopei Of Luzhou-Flavor Liquor, Feng Ruizhang, Zhou Wanhai, You Ling, Wei Qing, Shu Yuan
Food and Machinery
The pesticide-degrading bacteria was isolated and selected from Zaopei of Luzhou-flavor Liquor by the enrichment culture and plate separation technology, then the phylogenetic analysis of these strains were carried out by 16S rRNA gene sequence. The results showed that 52 strains were isolated from Zaopei of Luzhou-flavor Liquor, and 25 strains had degradative capability for Propiconazol, and 10, 17 had degradative capability for, Atrazine, 2,4-D butyl ester respectively. 51 strains belonged to 22 species of 6 genera (Bacillus, Lysinibacillus, Pseudomonas, Acinetobacter, Brevibacillus, Stenotrophomonas), and 1 isolate was presumed to be variety of Bacillus thuringiensis (with 97.3% sequence similarity). Bacillus was …
Screening And Identification Of Lactobacillin-Producing Strain In Traditional Yak Yogurt, Zhang Meimei, Suo Huayi, Zhao Xin, Qian Yu, Li Jian, Ding Yangping, Zhang Yu
Screening And Identification Of Lactobacillin-Producing Strain In Traditional Yak Yogurt, Zhang Meimei, Suo Huayi, Zhao Xin, Qian Yu, Li Jian, Ding Yangping, Zhang Yu
Food and Machinery
The 26 strains isolated from traditional fermented yak milk in Yangbajin-Tibet and Yunnan-Shangrila area. In this study, the inhibitory spectrum of the selected strain was determined by Oxford cup double agar diffusion method Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Yeast was taken as the indicator, to screen out lactic acid bacteria with high antibacterial activity from various stains. At the same time, according to the exclusion of organic acids, hydrogen peroxide and proteolysis detection, speculated that the inhibitory effect of lactic acid bacteria may come from lactobacillin. The results showed that 3, 21, 23, 24, 25 strains have higher …
Solubility And Structural Changes Of Corn Starch In Dmso / Water System, Wang Rui, Tian Yaoqi, Xie Zhengjun
Solubility And Structural Changes Of Corn Starch In Dmso / Water System, Wang Rui, Tian Yaoqi, Xie Zhengjun
Food and Machinery
Dimethyl sulfoxide (DMSO) is the key reagent to dissolve starch in the starch structural analysis. In this paper, solubility and structural changes of corn starch in DMSO/water system were studied. Corn starch achieved maximum solubility of 97.15% in 90% DMSO solution when the dissolution time reaches 12 h. With the excessive dissolution, no significant change in solubility was detected. Scanning electron microscopy (SEM) analysis showed that starch granules structure were the largest damaged in 90% DMSO, which confirmed that 90% DMSO was the best solvent for starch. High performance size exclusion chromatography (HPSEC) and high performance anion-exchange chromatography (HPAEC) found …
Optimization On Cultivation Conditions For Antimicrobial Substance Production By Paenibacillus Bovis Sp.Nov. Bd3526, Hua Bangqing, Zhang Qiuxiang, Liu Zhenmin, Wu Zhengjun
Optimization On Cultivation Conditions For Antimicrobial Substance Production By Paenibacillus Bovis Sp.Nov. Bd3526, Hua Bangqing, Zhang Qiuxiang, Liu Zhenmin, Wu Zhengjun
Food and Machinery
In order to increase the production of the antimicrobial substances by P.bovis BD3526 in wheat bran broth，the effect of individual fermentation parameter including cultivation temperature, period, inoculum ratio, age of the inoculum and concentration of wheat bran on the inhibitory intensity of the fermented wheat bran broth was determined, employing Micrococcus luteus as the indicator. Based on the results of single factor tests, four variables i.e. cultivation temperature, cultivation period, inoculum ratio and concentration of wheat bran were employed to further optimize the fermentation conditions for antimicrobial components production by the strain BD3526 by response surface methodology. The optimal cultivation …