15 May 2012, Volume 31 Issue 5
    

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  • The distribution of lactic acid bacteria in traditional liquor production and main metabolites
    SUN Chao;LIU Yong
    China Brewing. 2012, 31(5): 1-4.
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    Lactic acid bacterium is a kind of gram-positive bacterium that generates lactic fermentation,which is the main microbial strains in daqu and in the form of daqu ester is favorable.But in some liquor flavor types(such as faint scent,luzhou-flavor liquor) production we need to control or reduce the role of lactic acid bacteria.This paper introduces the distribution of lactic acid bacteria in liquor production,metabolic pathway of main metabolites of lactic acid bacteria and its influence for liquor.
  • Discussion the function of salt-tolerant yeast to the flavor of the naturally fermented soy sauce
    SONG Jiang;WU Ting;WANG Yuanliang
    China Brewing. 2012, 31(5): 4-7.
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    Sauce fermentation is a collaborative processing by multi-strains.The salt-tolerant yeast can produce plentiful favorable elements.They are key factors for soy sauce fermentation and forming of soy sauce’s special flavor.The paper made a summary for sauce fermentation technology,the components of the aroma of the soy sauce and the influence of the flavor of soy sauce by the yeast with salt-tolerant.
  • Screening of alginate degrading bacteria and optimization of fermentation conditions
    WANG Jining;YAN Xiaoqiang;DU Zongjun
    China Brewing. 2012, 31(5): 7-10.
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    A screening work was carried out to get marine bacterium with high alginate lyase activity by using alginate as sole source of carbon.Strain QM42 was selected for further studies among the 8 alginate-degrading bacteria strains.Results showed that the optimal carbon and nitrogen sources for marine bacterium QM42 to produce extracellular alginate lyase were alginate and peptone,respectively.The optimal concentration of carbon source was 0.4%~0.7%(w/v).The culture temperature was 31℃.The initial pH value of the liquid medium was about 7,and the salinity was 5%~7%.The optimal harvest time for extracellular alginate lyase was about 72h with 150r/min rotation.Under such conditions the marine bacterium QM42 could produce 9.74U/ml alginate lyase in crude fermentation medium.
  • Optimization of fermentation medium for antimicrobial substances from Bacillus subtilis C3
    MA Xiaodan;ZHONG Hongxing;ZHONG Siqiong;XIE Yuanhong;LIU Hui
    China Brewing. 2012, 31(5): 10-14.
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    Using Aspergillus niger spore germination of an inhibition of Bacillus subtilis C3,this paper optimizes antifungal substances of fermentation components for research.Based on the test results of carbon source,nitrogen source,C/N single factor with many levels,we design three factors three levels L9(33) orthogonal test of Na+,Mg2+,K+ concentration to test the influence of inorganic salt ion to Bacillus subtilis antibacterial material.The results show that when the carbon source is 1% glucose,nitrogen source is peptone and yeast extract 1.5% each,C/N is 1 ∶ 3,NaCl is 0.5%,KH2PO4 is 0.1%,MgSO4·7H2O is 0.15%,the antibacterial effect from Bacillus subtilis antibacterial substance is obvious and the inhibition rate of fungus spore germination increases 118.64%.
  • Optimization of a defined medium for the L-lactic acid production by response surface analysis method
    ZHANG Yanhui;LI Xiaoxue;ZHANG Yue;WANG Yonghong
    China Brewing. 2012, 31(5): 15-20.
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    Response surface methodology was used to optimize the defined medium for lactic acid production by Lactobacillus paracasei.The influence of eight kind of nutrients including amino acid mixture,nucleosides,vitamins on the cell growth and lactic acid production were investigated by the method of Plackett-Burman,identifying three significant components,that is amino acid mixture,KH2PO4 and CaCO3.The methodology of steepest ascent path was applied to approach the optimal region of the three significant factors.Box-Behnken design and response surface analysis were used to further investigate the optimal central level and the relationship of these factors.The mean value of lactic acid production in three verification experiments was consistent with the predicted value and more than the value in the complex medium.All these results provided a basis for metabolic flux analysis in L.paracasei.
  • Comparison of different Saccharomyces cerevisiae strains on fermentation and antioxidative characteristics
    CONG Wenrong;CHEN Jingyu;HAN Beizhong
    China Brewing. 2012, 31(5): 21-24.
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    Five different Saccharomyces cerevisiae strains were studied,2 indigenous,2 engineering commonly-used,and 1 commercial.The growth curves,foam forming ability,H2S forming ability,and CO2 forming ability of different strains were studied.The results showed that the indigenous strain CC17 had great fermentation characteristics.Treatments of S.cerevisiae cells with different concentrations of hydrogen peroxide(H2O2) and menadione induced that CC17 had an obvious antioxidative characteristic.The results indicated that CC17 was a potential strain for winemaking.
  • Preparation and recognition properties of tyramine molecularly imprinted polymers
    ZHOU Xingnong;ZHAO Chunmei;YAN Shoulei;WANG Qingzhang;LI Jie
    China Brewing. 2012, 31(5): 25-29.
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    A polymer used for rapid determination of tyramine was prepared by molecular imprinting technology.The uniformly imprinted polymer microspheres were prepared by precipitation polymerization in acetonitrile using tyramine as template,methacrylic acid(MAA) as functional monomer,azobisisobutyronitrile(AIBN) as initiator and ethylene glycol dimethaerylate(EGDMA) as cross-linker,respectively.The UV spectrophotometry was used to demonstrate the interaction between tyramine and MAA.It was found that in this study one tyramine was entrapped by one MAA molecules,which was the main existing form of subject and object.The absorption kinetics of imprinted polymer were studied,as well as the adsorption efficiency by equilibrium adsorption experiments.The results showed that the imprinted polymer microspheres reached equilibrium gradually after 8 h and had higher adsorption efficiency than the non-imprinted polymer microspheres,which had the same chemical composition.The recognition properties were analyzed by Langmuir model.The Scatchard chart showed the apparent maximum binding capacity(Bmax) and dissociation content(KD) of the imprinted polymer were 325.0μmol/g and 0.577mmol/L,respectively.The absorption selectivity of imprinted polymer was nice.The tyramine imprinted polymer microspheres synthesized in this method had good performance and could be used for separation,enrichment and analysis of tyramine in foods.
  • Studies on the liquid-fermentation cultivation of Pleurotus eryngii
    WANG Yanping;ZHAO Na;FU Lihong;HAO Limin
    China Brewing. 2012, 31(5): 30-35.
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    Pleurotus eryngii is a kind of precious edible and medical mushroom.The experiment discusses the method of liquid fermentation to obtain mycelium of Pleurotus eryngii.By using the method of single factor and orthogonal designs,the liquid spawn medium formula and culture conditions of Pleurotus eryngii in submerged culture with shake flask were optimized according to the index of mycelia biomass.The results show that the best carbon source and nitrogen source are glucose and peptone respectively.Consequently,the optimal culture medium component was: 30g/L glucose,5g/L peptone,0.8g/L KH2PO4,1.2g/L MgSO4,10mg/L VB1.Furthermore,the optimum culture condition was as follows: liquid medium volume 20%(v/v),inoculation quantity 10%(v/v),culture temperature 25℃,shaking frequency 140r/min,pH natural,8 days incubation time.Then the mycelium yield could obtain 8.23g/L in the optimization condition.
  • Determination of saccharifying enzyme activity of three Aspergillus oryzae and quality analysis of sweet potato shochu
    HAO Pingping;WU Faping;ZHANG Wenxue;ZHANG Kaizheng;ZHENG Tianli;ZOU Guangyou
    China Brewing. 2012, 31(5): 35-37.
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    In this paper,the saccharifying power,liquefying power and fermentation activity of rice-koji from three molds Aspergillus flavus QJ,JP andAspergillus candidus ZZH were measured and analyzed.Koji obtained from them were analyzed,andAspergillus flavus QJ were finally selected.
  • Study on microwave assisted transesterification synthesis of n-butyl cinnamate catalyzed by ionic liquid 1-butyl-3-met hylimidazolium hydrogen sulfate
    LI Yu;WU Zhiyi;HUANG Junhua;ZHANG Zongchun;XU Huiting;ZHANG Ying
    China Brewing. 2012, 31(5): 38-40.
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    The microwave assisted transesterification synthesis was integrated with ionic liquid catalysis to prepare n-butyl cinnamate from methyl cinnamate.The preparation processes were investigated and the optimum conditions were found as follows,methyl cinnamate 0.01 mol,the molar ratio of methyl cinnamate to n-butyl alcohol 1∶ 8,ionic liquid mass fraction of 1-butyl-3-methylimidazolium hydrogen sulfate 16% to methyl cinnamate,microwave power 300W,temperature 80℃ and reaction time 45min.The highest conversion rate of the new developed process is 36.07%.
  • Breeding of high citric acid-producing Aspergillus niger strain by aerospace mutagenesis and its optimization of ferm entation conditions
    MA Xuguang;ZHANG Zongzhou;LIU Yun;ZHAO Guochan
    China Brewing. 2012, 31(5): 40-44.
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    Aspergillus niger C9 was used as the original strain mutated by aerospace mutagenesis.One mutated strain(A.niger AM-51) producing high citric acid was obtained after transparent circle preliminary screening,acid resistance,genetic stability and fermentation conditions optimization.The results showed that the strain can tolerate over 16% acid,and the production citric acid stability was well.The optimal fermentation conditions were as followed: fermentation temperature 34℃～37℃,initial pH value 5.5～6.5 and fermentation time 70h～96h,When fermentation temperature was 37℃ and initial pH value was 6.0,the average yield of acid reached 16.50% using corn flour as raw material after fermented for 84h,which was about 12.80% higher than that of the original strain.
  • Fermentation optimization for aminopeptidase production of Bacillus methylotrophilus
    XIANG Jun;ZHANG Jinhu;CHAI Haiyun;CHEN Weibin;CUI Tangbing
    China Brewing. 2012, 31(5): 45-50.
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    Aminopeptidase can hydrolyse polypeptide chain to amino acids from N-terminal,so it is applied in the fields of food,industry and medicine.This study optimized fermentation conditions for aminopeptidase production of Bacillus methylotrophilus CC by One-factor experimental design,Orthogonal experimental design and Response surface experimental design.The result showed that the optimal compositions of media were 1% sucrose,1.5% soybean cake meal,0.1% sodium chloride,0.05% potassium d-ihydrogen phosphate and 0.02% magnesium sulfate heptahydrate;the optimal culture conditions were pH value 8.5,temperature 37℃,rotating speed 180r/min,inoculum 6%,culture time 15h.Under above-mentioned conditions,the highest yield of aminopeptidase reached 310.07U/ml and increased by 2.73 times,compared with 83.09U/ml before optimization.
  • Research on preparation and the antibacterial activity of rutin metal complexes
    ZHAO Qiang;DONG Xiaoning;WANG Guoqing;CHEN Jie
    China Brewing. 2012, 31(5): 50-52.
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    The paper study synthesis,structural characterization of rutin complexes with Cu(Ⅱ)、Zn(Ⅱ)、Mn(Ⅱ).The result is that the complexes may be formulated as [M3L2(H2O)n](CH3COO)2(n=1,2,3…) and ligand three hydroxy groups on the unsaturated rings take parts in the coordination with metal ions.Determinated the Moore conductivity and IR by CV,the antibacterial activity is of significantion.
  • Quadratic polynomial stepwise regression analysis for optimizing ultrasonic-assisted enzyme extraction of polysaccharide from bean dregs
    GUAN Haining
    China Brewing. 2012, 31(5): 53-55.
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    To optimize the extraction process of polysaccharide from bean dregs,orthogonal arrays design combining quadratic polynomial stepwiser Regression analysis were applied to optimize extraction condition.The optimal technological conditions can be concluded as follows: 30min at 57℃,cellulase dosage 1.14%,alcohol concentration 90%vol.On these conditions,the yield of polysaccharide is up to 14.85%.
  • Effect of MRS medium components on bacteriocin Bac-J23 production from Lactobacillus J23
    YI huaxi;HAN Xue;DU Ming;ZHANG Lanwei
    China Brewing. 2012, 31(5): 56-58.
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    The effect of MRS medium ingredient on the bacteriocin Bac-J23 produced by Lactobacillus J23 were studied.The results showed that 5g/L acetic acid sodium,sucrose and Yeast extraction could stimulate the growth of strain Lactobacillus J23 and induce Bac-J23 production.Higher concentration KH2PO4(15g/L~20g/L)and 0.2g/L MgSO4 were propitious to Bac-J23 production,while MnSO4 and Tween-80 had no influence to the growth of Lactobacillus J23 and the production of Bac-J23.
  • Optimization of fermentation medium of propionic acid production by Propionibacterium acidipropionici using response surface methodology
    LIU Yin;HE Jingliang;ZHAO Jihong;WEI Mingbao;YANG Xuepeng;WEI Dongzhi
    China Brewing. 2012, 31(5): 59-63.
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     Fermentation medium for propionic acid using Propionibacterium acidipropionici CGMCC1.2225 was optimized by response surface analysis(RSA).Based on single factor experiment,three critical factors(the content of glycerol,mixed nitrogen sources and K2HPO4) were selected as response factors and the propionic acid yield was used as response value to establish the quadric regression equation.The optimum fermentation medium was as followed:glycerol 44.4g/L,mixed nitrogen sources(yeast extract∶tryptic soy broth=2∶1) 27.0g/L and K2HPO4 2.0g/L.Under these conditions,the highest yield of propionic acid was predicted to be 20.75g/L.After optimization,the propionic acid yield was increased by 151%.The experimental values were basically fit with the predicted values. 
  • Optimization of oil fermentation medium from inulin by Trichosporon cutaneum
    JIA Shanshan;JIU Min;WANG Lunji
    China Brewing. 2012, 31(5): 63-67.
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    The use of Plaekett-Burman design and response surface analysis method for yeast fermentation to produce oil,optimize the culture medium,the first Plaekett-Burman design of fermentation medium components of inulin,yeast extract,magnesium sulfate,ferrous sulfate,potassium dihydrogen phosphate,calcium chloride,zinc sulfate were evaluated and selected has the remarkable effect of yeast extract,zinc sulfate,calcium chloride,and then use the path of steepest ascent approximation of the maximum response value,then the use of Box-Behnken area,experimental design and response surface analysis method for regression analysis.The results showed that yeast extract,zinc sulfate,calcium chloride in oil content had the remarkable correlation.By solving the regression equation to get the optimization of fermentation medium components: yeast extract 6.68g/L,zinc sulfate 0.457g/L,calcium chloride 0.342g/L.On the optimization of medium for fermentation culture,its biomass and grease content reached 13.56g/L,5.281g/L,fat content increased by 11.2% than before optimization.
  • Study on ethanolic fermentation using by-product in production of soy protein concentrate
    CHENG Qianwei;MENG Luli;LIU Sheng
    China Brewing. 2012, 31(5): 68-70.
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    The article studies the effects of density of soybean molasses,fermentation temperature,fermentation time,inoculation quantity,pH on the production of ethanol used soy molasses.through orthogonal test,the results showed that the optimum conditions were: molasses concentration 55g/L,fermentation temperature 32℃,fermentation time 72h,inoculation amount of 9%,pH value 5.0.Under the optimal conditions,the ethanol production yield was 7.3%vol.
  • Study on characteristics of cholesterol reduction in vitro by Lactobacillus plantarum from sauerkraut
    YU Zhihui;WANG Ji;LI Da;YANG Zhennai
    China Brewing. 2012, 31(5): 71-74.
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    The characteristic of cholesterol removal byLactobacillus plantarum was carefully investigated in this study.The cholesterol removal ability could be increased by adding bile salts into the media,When the concentration of oxgall was 3g/L,the cholesterol removal ability reached the highest(9.67mg/g~21.32mg/g [dry wt]).In the medium added with different types of bile salts,The cholesterol-lowering ability differed.The ability was in the order of sodium taurocholate>mixed bile salt>sodium glycocholate.The amount of free bile acid produced by the strain and cholesterol removal ability was positively correlated.More cholic acid was liberated from the deconjugation of sodium taurocholate.
  • Effect of several treatments on fermentation and quality of low alcohol white wine
    L(U) Wen;ZHANG Fuqing;CUI Yan
    China Brewing. 2012, 31(5): 74-77.
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    Effect of several treatments on fermentation and quality of low alcohol wine was investigated in this paper.Italy reasling grape as raw material to make low alcohol sweet wine.Ultrasound,high voltage electrostatic field and pasteurization were used respectively to treat ongoing fermentation of the wine.The impacts of these treatments on fermentation,alcohol content,sensory properties and shlef-life of wines were discussed.The results showed that ultrasound(20min)was the best treatment,the wine has typical grape variety aroma,good clarity and a longer shelf-life.
  • Influence of fermentation conditions on one-step ethanol production from Jerusalem artichoke
    HU Tao;ZHOU Yanhua;ZHAO Guoqun
    China Brewing. 2012, 31(5): 78-82.
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    One-step ethanol production from Jerusalem artichoke can be carried out by using yeasts of Saccharomyces cerevisiae with inulinase activity.In this work,the influences of initial sugar and mineral salt concentration,temperature,seed culture medium and nitrogen source on ethanol fermentation of S.cerevisiae Y05 with higher inulinase activity were investigated by using Jerusalem artichoke juice as cultural media.The results showed that:(1) the optimal initial sugar concentration was 250g/L.Higher mineral salts in Jerusalem artichoke juice did not inhibit the ethanol fermentation;(2) the optimal temperature of ethanol fermentation with S.cerevisiae Y05 was 37℃;(3) iunlin as carbon source in seed culture medium was in favour of S.cerevisiae Y05 to produce more inulinase,which stimulate its ethanol fermentation;(4) its optimal inoculum size was 15%;(5) Jerusalem artichoke juice was a perfect cultural medium,but supplementation of nitrogen sources was necessary.Supplementation of 5.0g/L corn steep liquor largely enhanced initial sugar utilized,final ethanol concentration and ethanol yield of S.cerevisiae Y05.
  • Identification of Bacillus strains isolated from Yacai by 16S rRNA gene sequencing
    ZHANG Liang;WU Huachang;DENG Jing;LI Pingping;XIAO Chen;SHEN Fang
    China Brewing. 2012, 31(5): 82-84.
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    Four dominant Bacillus strains named B1,B2,B3 and B4 were isolated from Yacai (a kind of Yibin pickles in China).The 16S rRNA genes of these strains were amplified in vitro and sequenced.Then a phylogenetic tree was constructed by multiple alignments of their sequences with other 16S rRNA gene sequences of Bacillus.According to 16S rRNA gene analysis combined with morphological,physiological and biochemical characteristics,B1 and B3 were identified asBacillus subtilis,B2 wasBacillus amyloliquefaciens and B4 wasExiguobacterium acetylicum.
  • Studies on to measure the contents of β-oriented saccharides in the residues of column chromatography from the processing of Siraitia grosvenorii Swingle by enzyme decomposition
    HUANG Shihao;KANG Rulong;SU Xiaojian;ZHANG Daoping;LIU Qian
    China Brewing. 2012, 31(5): 85-87.
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    This study was to measure the contents of β-oriented saccharides in the residues of column chromatography from the processing of Siraitia grosvenorii Swingle by enzyme decomposition in order to provide a theoretical basis for the further study of Siraitia grosvenorii Swingle.and improve its utilization and economic benefits.By measuring the content of saccharides in the residues of column chromatography from the processing of Siraitia grosvenorii Swingle,the total reducing saccharides was 23.50% and the free reducing saccharides was 12.55%.When the 0.05g β-amylase was added in the optimal condition of enzymatic hydrolysis,that pH value 4.5;temperature 45℃;time of heating 40min,the content of β-oriented saccharides in the dried solid of column residues was 3.85%.
  • Optimization of hawthorn polysaccharide extraction condition and growth-promoting effect on Lactobacillus bulgaricus
    DAI Yuanchen;HOU Hongman;ZHANG Gongliang
    China Brewing. 2012, 31(5): 88-91.
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    The hawthorn polysaccharide was extraction with the method of hot bath,and was put into the growth test of Lactobacillus bulgaricus.And with the help of orthogonal experimental design,extraction condition was optimized.The results showed that with the optimized conditions,that solid-liquid ratio of 1: 20,time of 6h,the temperature at 90℃,the polysaccharide yield was up to 3.92%.The Hawthorn polysaccharide had growth-promoting effect on Lactobacillus bulgaricus most when polysaccharide ratio of 2%,pH value 6.5,temperature of 42℃.By comparing the growth curves,it showed hawthorn polysaccharide had obvious positive effect on Lactobacillus bulgaricus.
  • Identification of Gluconobacter oxydans for fruit vinegar production and its fermentation characteristics
    LI Yun;LIU Yude;SU Shuyou;WEI Yongchuan
    China Brewing. 2012, 31(5): 92-96.
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    Strain E3 for acetic acid production was screened and isolated from spontaneous fruit vinegar.Based on morphological,physiological and biochemical characteristics,16S rDNA and phylogenic analysis,the strain E3 was classified to Gluconobacter oxydans.The growth and acid producing was stable from 20℃ to 30℃,and optimum growth and acid producing temperature was 30℃.Strain E3 optimum growth pH was 6 and presented good acid resistance,still growing at pH3.E3 could tolerate ethanol concentration of 6%vol without affecting the ability to produce acid.The acidity could reach 4.12g/100ml using strain E3 fermented for 6d at the ethanol concentration of 6%vol.The high performance on acid fermentation of strain E3 provided new strain resources of fruit vinegar production.
  • Compatibale solutes improved enhance salinity tolerance of Zygosaccharomyces rouxii and the flavour in high salt liquild soy mash fermentation
    LIU Dayu;WANG Xinhui;REN Hongyang
    China Brewing. 2012, 31(5): 96-99.
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    The effects of compatibale solutes on salt resistance of Zygosaccharomyces rouxii and producing flavour components were investigated.It was shown that many compatibale solutes,such as trehalose,betaine and sorbierite,could provide osm-protection for Zygosaccharomyces rouxii under high salinity stress.And trehalose was the optimun osm-protecant.After adding 0.005mol/L trehalose,the flavour concentrations in soy sauce,such as HEMF,were higher compared to control one.Furthermore,adding trehalose could promote the Zygosaccharomyces rouxii to produce 4-EG which is considered as an important flavor in soy sauce.It indicated that adding compatibale solutes,such as trehalose,are contributed to improve the flavour in high salt liquild soy mash fermentation.
  • Optimization of liquid fermentation of Gloeostereum incarnatum S.Ito et Imai and antibacterial activity of its polysaccharide
    ZHANG Gongliang;ZHU Mingsi;MU Na;LIU Yang;HOU Hongman
    China Brewing. 2012, 31(5): 99-103.
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    The liquid fermentation of Gloeostereum incarnatum S.Ito et Imai was optimized,and the antibacterial activity of polysaccharide from G.incarnatum S.Ito et Imai was investigated.The doses of maltose(X1),soybean meal(X2) and vitamin B6(X3) were determined by response surface methodology(RSM) and central composite rotatable design (CCRD).A secondary polynomial regression model was constructed to determine predicted responses,followed by a verification test.The results showed that the optimum liquid culture conditions of G.incarnatum S.Ito et Imai were: maltose 12.96 g/L,soybean meal 11.68g/L and vitamin B6 159mg/L with the addition of trace inorganic salts,by which the wet weight of mycelium(Y) reached up to 11.27g/100ml.The second degree equation was Y = 10.50 + 0.75X1 + 0.63X2 + 0.20X3 + 0.044X1X2-0.075X1X3 + 0.088X2X3-0.51X1 2-0.79X2 2-0.55X3 2.Regression analysis indicated that more than 92.57% of the variation could be explained by the equation.The antibacterial activity of polysaccharide fromG.incarnatum S.Ito et Imai was determined by Oxford plate assay system.Experimental results showed that both intracellular and extracellular polysaccharides had high antibacterial activities against Shigella flexneri,Bacillus subtilis,Salmonella typhimurium and Aerobacter aerogenes.These results indicated that the yield of the mycelium ofG.incarnatum S.Ito et Imai was high on the medium containing maltose,soybean meal,vitamin B6 and mineral salts,and both intracellular and extracellular polysaccharides from G.incarnatum S.Ito et Imai had antibacterial activities.
  • Researching of fermenting galacto-oligosaccharides technology
    WEI Jun;LI Piwu;WANG Ruiming
    China Brewing. 2012, 31(5): 104-107.
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    Use lactose as the only carbon source,the X-gal as colo r agent,a strain of mucedine producing galacto-oligosaccharides,which was screened from spoiled milk,was identified as Penicillium decumberns by its morphological characteristics,physiological and biochemical characteristics and the result of 18s rDNA sequence.The culture condition of the stain producing galacto-oligosaccharides was optimized by orthogonal test.The effect of pH value,temperature,the concentration of lactose and fermentation time on the galacto-oligosaccharides production of the whole cell strain was studied,using lactose as the only carbon source.It was determined that this strain has the ability of producing galacto-oligosaccharides by analyzing the galactosylation production of the optimization reaction with TLC and HPLC.
  • Study of technological condition for hydrolyzing ginkgo liquor by two-enzyme
    YANG Fang;TANG Yijun;ZHANG Ruohua;HOU Shasha;ZHANG Zhicai
    China Brewing. 2012, 31(5): 108-110.
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    Ginkgo contains various of active ingredients such as ginkgolide and flaronoid,as well as some harmful ones,including ginkgolic acid and hydrogen cyanism.To make use of ginkgo by biotechnic,the key step of lowing toxicity and enhanceing its active is hydrolyzis.By single factor experiment and controlling variables method,the optimum conditions of liquefying and mashing in ginkgo liquor by two-enzyme were determined.When ginkgo was liquefied 20min by 0.5% liquefying enzyme in 80℃ and mashed 20min by 0.25% glucase in 60℃,the content of producing sugar would be the highest.This research laid a foundation for the further biotechnical development of ginkgo.
  • Ultraviolet mutagenesis breeding high ester produced yeast
    LU Zhenqun;XUE Zhenglian
    China Brewing. 2012, 31(5): 111-113.
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    The use of distiller’s yeasts aroma to filter out the yeast Y by ultraviolet radiation dilution pour plate culture after treatment,the selection of colonies grow larger in diameter were inoculated into the test tube culture,with a self-made carbon dioxide produced by Du fermentation tube size for screening,then physiological and biochemical analysis,re-screening of a good strain Y-16.The total ester fermentation of up to 5.12g/L.Y of the original amount of total ester fermentation of 3.24g/L.mutagenesis ester production can be increased about 58% of the total.UV treatment of yeast esters produced the best time of 2min.
  • Influence of near-infrared on growth of photosynthetic bacteria
    LI Jiazhou;ZHANG Dongqing;HUANG Ronglin;ZHAO Xin;XIAO Yuping
    China Brewing. 2012, 31(5): 114-117.
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    The photosynthetic pigments can absorb near-infrared lights for photosynthesis.Halogen tungsten lamp filtered with visible-light filter lens as light source,influence of photosynthetic bacteria growth was researched.The results were as follows: compared with visible-light,near-infrared lights can promote photosynthetic bacteria growth markedly and can increase the max cell concentration about 45%;the region of near-infrared light saturation was between 20W to 35W;when lower than 20W,growth rate of photosynthetic bacteria increased with light intensity increasing;when higher than 50W,near-infrared light could inhibit photosynthetic bacteria growth.The temperature and pH value had no influence on the near-infrared light effect.
  • Comparison of glutathione synthesis ability and catalysis conditions by yeast
    XIONG Fuxing;DUAN Xuehui;HU Mingming;WANG Juan;WU Liang;CHEN Jiali
    China Brewing. 2012, 31(5): 117-122.
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    The cell biomass and intracellular GSH content produced by 9 yeasts strain were measured.The cell dry weight of Saccharomyces cerevisiae SP004 reached 11.39g/L and the intracellular GSH content of brewer’s yeast TS013 reached 1.5282mg/g wet cells.The effects of four different extraction methods on intracellular GSH content were evaluated.The results showed that the temperature difference method was optimal method to extract GSH.The abilities of GSH synthesis by 9 yeast strains were investigated.The results showed that the GSH synthetase activity of flocculation yeast SP5 is relatively higher,which reached 2.385mg/g wet cells,and the synthesis conversion rate of precursor amino acids to GSH per gram of wet cells was 7.76%.The effects of different reaction solution volume with the yeast cell mass,MgSO4·7H2O concentration,potassium phosphate buffer concentration and glucose concentration on the GSH synthesis by precursor amino acids were investigated by using single-factor and orthogonal experiment.The optimal conditions were as followed: glutamic acid concentration 60mmol/L,cysteine 20mmol/L,glycine 20mmol/L,MgSO4·7H2O 20mmol/L,glucose 0.5mol/L,pH value 7.0,potassium phosphate buffer 100mmol/L,30℃,160r/min and the oscillation reaction time 6h.Under these conditions,the average GSH synthetase activity of flocculation yeast SP5 reached 2.9498mg/g wet cells,and the synthesis conversion rate of precursor amino acids to GSH was 9.60% per gram of flocculation yeast SP5 wet cells.
  • Study on the mutation breeding of Aspergillus niger fermented production citric Acid
    WANG Depei;ZHOU Ting;ZHANG Lingyan;YANG Ying;GAO Nianfa
    China Brewing. 2012, 31(5): 123-127.
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    The mutagenic effects of Aspergillus niger strains by low Energy ion implantation and microwave radiation had been studied.Through 30keV N+ Implanting and interval 10s of microwave radiation on citric acid producing bacteria,two high-yield mutant strains were obtained,Their citric acid production ability was increased by about 60% than that of original.The results showed that the mutant strains had high genetic stability.It provided the mutagenic parameters and the high yield strain for the further breeding work of the citric acid fermentation byAspergillus niger.
  • Isolation and primary identification of dominant bacteria in Hunan cured pork
    FENG Xiujuan;LIU Chengguo;LOU Aihua;HUANG Tianzhu
    China Brewing. 2012, 31(5): 127-130.
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    For studying the growing situation of microorganism in the production process of Hunan bacon.After selecting based on the principle of sausage fermenting-agent screening,dominant bacteria privileged were separated from Hunan traditional bacon products,and by biochemical identification,the result indicates that: The dominant bacteria in Hunan traditional bacon were lactobacillus and staphylococcus.Dominant bacteria separated in the test contained: between the 2 colonies of lactobacillus,R1 were identified as L.planetarium,and R2 were assigned to the species of L.alimentarius,and between the 2 colonies of staphylococcus,both A1 and A2 were Staphylococcus carouses.
  • Analysis on factors affected higher alcohols formation during mulberry wine brewing
    LUO Huibo;JIANG Wentao;WEI Chunhui;XU Shengdong;LI Ruijia
    China Brewing. 2012, 31(5): 131-134.
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    Aiming at the problem of high level of higher alcohols in mulberry wines,factors including pH value,temperature,inoculum,addition of SO2,the amount of nitrogen source,which have impact on the production of higher alcohols during alcoholic fermentation in mulberry wine,were studied.The results showed that higher alcohols formation was significantly reduced when inoculum increased or pH value and fermentation temperature lowered.Addition of nitrogen source would lead to increased formation of higher alcohols.Within a certain range,higher alcohols formation increased with levels of SO2,while higher alcohols formation was inhibited when the SO2 content up to 200.00mg/L.
  • Screening of lipase producing strains in oil field
    YUAN Shuxian;ZHAO Yan;GUO Cheng;GAI Qiuzhu
    China Brewing. 2012, 31(5): 135-137.
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    In order to obtain lipase-producing strain of the bacteria.Thus obtain high activity strains.By adding olive oil as the sole carbon source for enrichment culture,and then a transparent ring plate screening method to screen out from the soil samples can be formed on bromocresol purple medium yellow transparent circle colonies,and then cultured in Rhodamine B,Based on the live bacteria,as well as to get high hydrolysis ring size flask was re-screening high-living strains,and then measured the enzyme activity probably,there are four strains of lipase by screening bacteria produce higher enzyme activity.
  • Culture condition research of nata-producing strain
    LUO Bing;ZHAO Shuquan
    China Brewing. 2012, 31(5): 137-140.
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    The fermentation production condition optimization of nata-producing strain was studied in this paper.The results show that the nata-producing strain was obtained from broth,and the optimum medium of nata fermentation is as follows: glucose of 2%,peptone of 1%,yeast extract of 0.5%,citric acid of 0.1% and disodium hydrogen phosphate of 0.5%.The yield of nata-producing strain is 9.9g/L.
  • Study on soy protein isolate hydrolysis by alkali protease
    WU Yinghuan
    China Brewing. 2012, 31(5): 141-143.
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    That soy protein isolate hydrolysis by alkali protease can produce soybean peptide.To judge its hydrolysis efficiency,amino nitrogen content in the enzyme solution is determined with triketohydrindene hydrate colorimetric method.The factors such as enzyme quality,pH,substrate concentration,the temperature of reaction,the time of reaction are discussed in emphasis.The optimal conditions of hydrolysis were determined by single factor and orthogonal experiments.The optimized conditions of alkling protease hydrolysis are 50℃,pH value 8.5,7% of enzyme addition,1∶15 (solid-to-liquid ratio) of substrate concentration,5h of hydrolysis.
  • Study on the extraction and antioxidation capability of yellow coreopsis basal pigment
    Yan Xiaoxin;MUNIRA A;JING Siqun
    China Brewing. 2012, 31(5): 144-148.
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    With 50%vol ethanol as solvent extraction,microwave-assisted method was adapted to study the optimal process of extraction and the antioxidation capability of yellow coreopsis basal pigment.The results showed that the optimal extraction conditions were as follows: material/liquid ratio(g∶ml) 1∶25,extraction time 30s,microwave temperature 60℃ and microwave power for 560W.Yellow coreopsis basal pigment has strong antioxidation capability to almond oil,and has good capability to remove·OH and DPPH by the increase of concentration of yellow coreopsis basal pigment.
  • A primary investigation on fermentate preparation and quick analystic identification of poly-γ-glutamic acid
    DONG Jian;L(U) Ying;FANG Li;BAO Xin;HU Wei
    China Brewing. 2012, 31(5): 148-150.
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    Poly-γ-glutamic acid,which is metabolically produced by microorganisms,is a water-soluble,biodegradable and atoxic high molecular polyer.As a multifunctional characteristic product,poly-γ-glutamic acid has been widely used in the fields of biomedicine,food processing and cosmetics industries.In this work,γ-PGA was produced by fermentation in soybean culture and characterized by thin-layer chromatography for component,SDS-PAGE for purification,molecular weight and and UV-vis spectrum for absorption and concentration of γ-PGA.
  • Microbial treatment of L-arabia sugar crop production
    CAO Yanzi;LIU Yan;SHAN Chunqiao;ZHANG QI;LIU Qiuchen;JIANG Guotuo
    China Brewing. 2012, 31(5): 151-154.
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    L-arabinose was a kind of New type functional sweetener,it was application in food,medicine,health care and other fields because of the unique physiological function.Therefore,It was introduced Method of Microorganism Processing crop wastes in the production of L-arabia sugar preliminary study.From experimental study following conclusions are made.By-products of crop of corncob,wheat straw,rice hull and peanut shell treated with three microbial strains of aspergillus oryzae,trichoderma viride and trichoderma koningii,we obtained the sugar fermentation liquid which detected by high performance liquid chromatography(HPLC) and thin-layer chromatography(TLC) after centrifugation,it contains a target substance L-arabinose.
  • Screening on Trichoderma isolates producing lipid by decomposing corn straw
    WANG Xue;HU Jindong;ZHANG Xinjian;REN yan;YANG Hetong
    China Brewing. 2012, 31(5): 154-158.
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    Trichoderma harzianum Q2-37 was found to be the best one among 52 Trichoderma isolates when tested on their lipid productivity by Nile red staining and mycelial biomass extracting,cellulose and lignase activity assay.The dry mycelial biomass of Q2-37 contained lipid by(20.5±0.36)% of the total.Q2-37 was cultured on corn straw meals as the sole carbon source and produced 1.188g lipid from 100g of the straw.The oil content of dry hyphae of the tested strains ranges from(20.5±0.36)% to(12.6±0.31)%.The result showed that Trichoderma isolates could be promising to produce cheaper bio-diesel materials by decomposing plant stubbles.
  • The application of the recycling technology with the filtrate of waste to the ethanol fermentation
    FAN Jiaqi;ZHANG Xian;KONG Defang;LIU Pei;YANG Chunguo
    China Brewing. 2012, 31(5): 159-161.
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    Alcohol waste contains large amounts of material which is available for yeast;filtered supernatant can be recycling for ethanol production.This paper selected Tianguan Biological Chemical Co.,Ltd.,alcohol production line for the study,some parameters were selected to study the effect on the recycling technology.The results showed that when the reflux ratio was 50% with culture filtrate/fresh water ratio of 1:2.33,the fermentation effect was remarkable.If the recycling technology is implemented,it will reduce pollution,make the resources used reasonably and achieve the unification of the economic and environmental benefits.
  • Effectts of composite sugar on the growth of Cordyceps militaries
    YANG Tingting;YANG Pingping;YU Tao;WANG Yan
    China Brewing. 2012, 31(5): 162-164.
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    Fruiting body of Cordyceps militaries is an edible Chinese herbal,and has broad prospects.This paper deals with the study of the effect of different organic carbon on cultivating the sporocarp of Cordyceps militaris.The fruiting body yield of C.militaries strains was highest and the content of polysaccharide was the most when we used wheat as the carbon source.
  • Study on the brewing technology of site-flavor liquor
    ZHANG Zhaomin;WU Shengwen
    China Brewing. 2012, 31(5): 164-167.
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    The production techniques of Site liquor (typical representative of site-flavor liquor) were introduced,the brewing technology of Site-flavor Liquor were analyzed.The all kinds parameter of site-flavor of liquor in brewing process were studied from the aspects of physical and chemical and microbial.It provided theoretical basis for the brewing technology of site-flavor liquor.The results showed that during the period,the temperature increased first and decreased later.Alcoholic strength,acidity and total ester constantly increased.The total microbial counts reached the peak follow by fermentation,then decreased later.After one fermentation period,the water content of fermented grains increased by about 7%,starch and reducing sugar decreased by 39.95% and 61.96%,respectively.
  • Extraction of pigment from mulberry and application in kiwi wine
    YUE Chun;TTAN Jinjun;MA Changxin;ZHANG Jing
    China Brewing. 2012, 31(5): 167-171.
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    Using mulberries fruit dreg as raw materials.The technological conditions for ultrasonic extraction of pigment from mulberry was studied.By applying single factor and orthogonal experimental designs,extraction parameters and effect were observed and compared with those extracted by routime solvents.Results showed: the optimal to ultrasonic extraction method was solvent was 60%vol ethanol,extraction power was 400W,the extraction time was 35min,the extraction ratio was 1∶20.Then added the admiral mulberries pigment extracting into a broken kiwi,then added some yeast fermented,at last got the kiwi fruit wine like a purplish transparent crystal.The best wines on the baking process were: the pigment lotion was 35ml/100ml,the yeast at was 0.05%,the temperature was 25℃,the fermentation was 7d.
  • Use of modem biotechnology culture pit mud improve the quality of base liquor in new pit rapidly
    WU Yibo;WANG Zhenhuan;FANG Yuejin;YAO Jicheng
    China Brewing. 2012, 31(5): 172-175.
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    The important base of producing Luzhou-favor liquor is culture high quality pit mud,which is determined by both the physiochemical index,the activity of the helpful germs and the metabolize ability of caproic acid.The effective ensure to improve the quality of base liquor in new pit rapidly is using of modern biotechnology culture man-made old pit mud,creating the good environment,optimizing the structure of pit and precise technology.
  • Study on extraction and stability of gardenia yellow pigment
    GAO Li;DENG Qingyun;JIANG Yiquan;LI Guoyuan;SHAO Jia
    China Brewing. 2012, 31(5): 176-179.
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    The stability condition of the gardenia yellow pigment were studied.The results showed that the gardenia yellow pigment was very sensitive to light,but put up with heat in some sort.It was less stable to Fe 3+,Cu2+ and oxidant of high concentration,However,it was stable to acid,alkali,reducing agent,Na+ and so on.Cu2+,sucrose and vitamin C could efectively protect the gardenia yellow pigment.
  • Determination of eight inorganic elements in the health wine by flame atomic absorption spectrophotometry(FAAS)
    WANG Xiang;YANG Xiaoyan
    China Brewing. 2012, 31(5): 179-182.
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    To investigate inorganic elements in the health wines.They were diluted with(v/v=HNO3/H2O) 6.5ml/L HNO3 and analyzed for 8 inorganic elements in different producing region health wine by the flame atomic absorption spectrometry(FAAS).It was results showed that for all elements of relative standard deviation(RSD) was RSD%≤5% and the recoveries of spiked samples were in the range of 80.4%~114.0%.It was indicated that the different areas of health wine all contained rich Ca,Mg and almost all of the tested samples were not detected heavy mentals Cu,Pb,Cr.The others,containing of Ca,Mg,Mn,elements in Guizhou health wine were more other region,in particularly,Dongjiaqiye wine contains rich essential nutrients Zn,Fe.The method was simple and fast,which was to investigate content of eight different health wine inorganic elements for the health assessment of nutritional factors provide an experimental basis.
  • Determination of extracts from Gastrodia tuber fermented with Grifola frondosa by HPLC method
    XU Xiaobao;WU Tianxiang;ZHANG Yong;TAN Sha;WANG Na;FU Hongwei
    China Brewing. 2012, 31(5): 182-185.
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    To establish a method for determination of gastrodin,p-hydroxybenzyl alcohol and p-hydroxybenzaldehyde in ethanol extracts fromGastrodia tuber and culture medium of G.frondosa.HPLC was used in the study.The compounds were eluted using a Agilent TC-C18(4.6mm×250mm,5μm) column,and detected at 221 nm with a flow rate of 1ml/min.The column tem-perature was set at 30℃.Gradient solvent A was 0.1% phosphoric acid;solvent B was acetonitrile,starting from 3% B to 30% B for 0~35min,30%~70% B for 35min~45min.Under the above condition,good linearity was obtained for three substances with a correlation coefficient 0.9999,recoveries ranged between 96% and 102%,while the precision of the method was <5%(RSD).The content of three substances in culture medium of Grifola frondosa can be accurately determine simultaneously by this method.Lay the foundation for the further exploration of interaction ofG.frondosa metabolism and the ethanol extracts fromG.tuber.
  • Investigation on the content of trace element in oyster mushroom from medical herbs
    JIN Qian;DENG Chuanyu;JIANG Xiaoxia;FENG Nian
    China Brewing. 2012, 31(5): 186-188.
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    The content of trace element in Oyster mushroom from medical herbs was detected using atomic adsorption spectrophotometry(AAS) through the wet digestion of samples with nitric acid.Results showed that the method was sensitive and accurate for the detection of trace element in Oyster mushroom from medical herbs with a lower detection limits.The amounts of Cu,Zn,Fe and Mn in Oyster mushroom were 9.199mg/kg、 113.9mg/kg、102.9mg/kg and 8.095mg/kg,respectively.
  • Characterization of volatile compounds in Chinese rice wine by static headspace-gas chromatography-mass spectrometry
    WANG Jialin;SU Hairong;YU Qinfeng
    China Brewing. 2012, 31(5): 188-190.
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    The volatile compounds in Chinese rice wine were analyzed by static headspace-gas chromatography-mass spectrometry.The headspace conditions were optimized by single factor experiments as follows: 5ml sample in 10ml vial,2.0g NaCl,extraction time 30min and extraction temperature 60℃.A total of 26 compounds were detected and identified by GC-MS,and most of them were esters and alcohols.
  • Microencapsulated sea-buckthom determination of acid value
    NIE Binying
    China Brewing. 2012, 31(5): 191-193.
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    The research had established the determination method of acid value of micro-capsule of sea-buckthorn.The acid value of the products of microcapsule powder sea-buckthorn oil had been measured,that was 16.0mgKOH/g,which was equal to raw materials.At the same time,it had been observed that the change of acid value during 200d and found out that the difference was 4.0mg KOH/g,yet the change of the raw material of sea-buckthorn oil rose by 27.0mg KOH/g,which indicates that the wall material has a good film and a long durability.
  • Rice wine brewing using by aquatic product of Weishanhu lake
    SONG Wenxia;HAN Xiaolong;SHI Wenxiang;LI Tongyang;LI Guizhi
    China Brewing. 2012, 31(5): 194-196.
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    This research was a kind of functional rice wine fermented in a traditional way used by lotus root and lotus seed from Weishanhu lake and inoculated Rhizopus oryzae and Saccharomyces cerevisiae into the mixture.The main results were as follows:The optimal ration of sticky rice ∶ lotus root is 1∶ 1 and the lotus seed is 4% of the total amount,The best rice wine can be brewed at 28℃ in 5d.The research not only provides theory about biology resource ofWeishanhu Lake,but also riches market of rice wine.
  • Study on the processing technology of strawberry yoghurt
    YAN Peifeng;DOU Chenglin;WEI Zongfeng
    China Brewing. 2012, 31(5): 196-199.
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    This paper studied the production technology of strawberry yoghurt.The results showed that: Streptococcus thermophilus and Lactobacillus bulgaricus for 2:3 ratio of vaccination in skim milk,then add in the low-temperature sterilized strawberry pulp,and the strawberry yoghurt produced by fermentation has good quality and flavor.The optimal technological conditions are: fermentation temperature 37℃: pulp 1%,inoculation size 2%,sugar 7%.
  • Optimization of processing technology of stirred chestnut yoghurt using response surface methodology
    LIU Liyuan;ZHONG Weifang;CHEN Fujie;QI Fengsheng
    China Brewing. 2012, 31(5): 199-202.
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    Based on the single-factor experiments,response surface methodology was employed to optimize processing technology for stirred chestnut yoghurt,such as chestnut/milk ratio(v/v),sugar,inoculum and fermentation time.The regression equation was obtained through response surface methodology.Results showed that the optimal processing technology was ratios of chestnut to milk 2.34∶8,sugar content 6.28%,inoculum 3.15% and fermentation time 4.95h.Under these conditions,score of sensory evaluation of chestnut yoghurt was(93.159±0.650),which was very close to the predicted value of(94.551±0.420).
  • Study of fermentation process in yacon-passion fruit mixed vinegar
    PAN Yanli;HUANG Youqin;HUANG Xia;JIANG Yuanxin;LIANG Huirong;ZHU Qibin;ZHU Cai
    China Brewing. 2012, 31(5): 203-206.
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    Yacon and passion fruit were selected to make fermented yacon-passion fruit mixed vinegar by dry activate wine yeast and acetobacter in liquid fermentation.The ethanol fermentation,acetic acid fermentation and fruit vinegar purification conditions were studied to determine the best process.Results showed that the best ethanol fermentation condition is initial sugar content 14%,yeast inoculum 0.012% and fermentation temperature 28℃;The best acetic acid fermentation condition is fermentation temperature 34℃,ethanol content 8%vol,fermentation period 4d,vaccination content 4%.Diatomite content 0.06% yield a good purification rate and led to a transmittance rate 90.5%.Final product of yacon-passion fruit mixed vinegar is purified with a strong vinegar smell.It has all the delightful characteristic of both yacon and passion fruit.
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