15 March 2012, Volume 31 Issue 3
    

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  • Research progress on galanthamine in Lycoris Herb
    LI Xia;XIONG Hairong;HUANG Zhongliang;JIANG Lihua;WEN Zhuyou;XIONG Yuanfu
    China Brewing. 2012, 31(3): 1-4. https://doi.org/10.3969/j.issn.0254-5071.2012.03.001
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    As the major biological activity component in the bulb of Lycoris Herb.,galanthamine has attracted tremendous attentions due to its obvious therapeutic effects in infantile paralysis and Alzheimer.Current research progress on chemical structure,extraction and purification,chemical synthesis and molecular structure modification,structure identification and analysis method of galanthamine are summarized.Meanwhile,the future research outlook of galanthamine is proposed.
  • Advance of chinese wine-brewing craft with colored rice
    SUN Zhidong;LIN Bo;CHEN Guo;CHEN Huiyun;YU Jingfen;HUANG Hangsheng
    China Brewing. 2012, 31(3): 4-9. https://doi.org/10.3969/j.issn.0254-5071.2012.03.002
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Special colored beer,yellow wine and health wine is a new alcoholic liquid which is made by brewing colored rice as raw material with natural color,flavor,taste and nutrition,health care and curative effect.This review detailed the colored brewing wine definition,classify and developing history,and beer,yellow wine,health wine and their brewing process recently in China.And the market prospect of colored brewing wine is analyzed and forecast so as to provide technical support and new method for the development of the colored wine and further exploitation and utilization of colored rice.
  • Research on microorganism xylanases and their applications
    GAO Yanxiu;CHEN Fusheng;DING Changhe
    China Brewing. 2012, 31(3): 10-12. https://doi.org/10.3969/j.issn.0254-5071.2012.03.003
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Xylan is the major constituent of hemicelluloses.Due to the structural heterogeneity of the xylans,xylan-degrading enzyme systems include several hydrolytic enzymes.Xylanase(EC 3.2.1.8,1,4-β-D-xylanase)can hydrolyze β-1,4-glycosidic linkages of the xylan backbone to produce short chain xylooligosacchrides of various lengths.Hence,endo-β-xylanase is the crucial enzyme component of microbial xylanolytic enzyme systems.And the microorganism xylanases system,classification,source and distribution were summarized.The microorganism xylanases including their properties,production and their applications in food,papermaking,feed industries were reviewed.
  • The physiological functions research progress on dietary fiber
    WU Hongbin;WANG Yonggang;ZHENG Gang;HU Juan;WU Hong;LIU Chengjiang;GUO Anmin;WANG Jungang
    China Brewing. 2012, 31(3): 13-16. https://doi.org/10.3969/j.issn.0254-5071.2012.03.004
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Dietary fiber is highly focused by national researchers widely over the world because of its physiological functions such as the prevention of gastro intestinal disease,coronary heart disease,and diabetes,and has been a hot spot in the field of food.This paper combined with both national and international research conclusions resent years,presents the developments of dietary fiber’s physiological functions,aiming to provide theoretical references to the researchers in the relative fields.
  • Application of microbial fermentation in the resource tilization of Jatropha curcas L.seed cake
    ZHANG Tingting;LAN Cuiling;MA Bo;ZENG Xiaobiao;LI Rongfeng;LI Li
    China Brewing. 2012, 31(3): 16-20. https://doi.org/10.3969/j.issn.0254-5071.2012.03.005
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The cake is a byproduct after oil extraction from Jatropha curcas L.seed,and it has a large application potential in feed,food and chemical industry.It could be as substrate for microbes growth due to it endowed with the higher protein and carbohydrates.Accordingly,the related researches of its resource utilization are reviewed by microbial fermentation.In the further studies,it should be paid attention to enhancing its compost and detoxification effect,enriching biogas production and accumulation of functional bio-macromolecules and efficiency of nutrient quality improvement through screening the special wild strains or establishing gene engineering bacteria,and optimizing fermentation technology.Especially,detoxification mechanism of fermentation and more high value products from Jatropha curcas L.seed cake are urgent to make clear and produce,respectively.
  • Research progress of the multiple-function in Monascus pigment
    LIANG Binxia;BAI Weidong;YANG Xiaotun;ZHAO Wenhong;QIAN min;ZHU Hao
    China Brewing. 2012, 31(3): 21-24. https://doi.org/10.3969/j.issn.0254-5071.2012.03.006
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Monascus pigments are natural,nutritious and multiple-function and the like,which are traditionally fermented by Monascus in China.As a kind of food additive,they have been widely used in food industry.In this paper,for the better development to physical and chemical properties and biological activity of the pigment from the monascus pigments were reviewed.Meanwhile the further research direction and prospects were prospected.
  • Flocculation of an ethanol tolerant strain Saccharomyces ceriviaise
    WU Jia;JIA Dongchen;LI Xiaodong;WAN Yonghu;QIAO Min
    China Brewing. 2012, 31(3): 25-27. https://doi.org/10.3969/j.issn.0254-5071.2012.03.007
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The flocculation of Saccharomyces ceriviaise 1912 was studied.The results indicated that the flocculation appeared on stationary phase.The flocculence degree of 79.01% was obtained when Ca2+ concentration and pH value were 0.1mol/L and 4.5 in culture medium,respectively.The flocculence was inhibited by maltose,glucose and mannitose.
  • Optimization of fermentation substrate of Lactobacillus casei HN-2 in solid-state fermentation
    QIU Yuling;TAN Shuming;ZHANG Lei;MIAO Xinxin;HU Nan
    China Brewing. 2012, 31(3): 28-31. https://doi.org/10.3969/j.issn.0254-5071.2012.03.008
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study,wheat bran and rice bran were selected as raw materials for the production of Lactobacillus casei HN-2 by solid-state fermentation.The optimal fermentation medium obtained by factorial experiments and orthodox experiments were as followed: wheat bran 6.87g,rice bran 9.84g,glucose 0.26g,soy protein 0.10g,MgSO4·7H2O 0.05g,CaCO3 0.25g and K2HPO4·3H2O 0.1g.The optimal initial moisture and pH value were 60% and 6.0,respectively.Under the above conditions,the output of Lactobacillus casei HN-2 was up to 2.47×1010cfu/g after 48h fermentation at 37℃.
  • Properties of the lactase isolated from Kluyveromyces lactis
    QIAN Weidong;HONG Yimei
    China Brewing. 2012, 31(3): 32-34. https://doi.org/10.3969/j.issn.0254-5071.2012.03.009
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    β-galactosidase derived from Kluyveromyces lactis is a cytosolic enzyme,which can hydrolyze lactose into galactose and glucose and transfer galactoside.Properties of lactase isolated from K.lactis were investigated using single-factor experiment design.The results showed that the optimal pH and temperature of the lactase were 6.5 and at 43℃,respectively.The lactase was found high stability in the range of pH 6.0~7.0 and temperature 37℃~48℃.And the enzyme was significantly activated by the metal ions of Mn2+ and Mg2+.Additionally,the enzyme was inhibited by the metal ions of Zn2+ and Cu2+.Km value of the lactase was 4.186mmol/L of ONPG.
  • Solid-state fermentation condition and its optimization of protease production by Geotrichum canadiadum in Moutai-flavor Daqu
    ZHANG Yinglian;HUANG Yongguang;QIU Shuyi
    China Brewing. 2012, 31(3): 35-38. https://doi.org/10.3969/j.issn.0254-5071.2012.03.010
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A Geotrichum candidum Lnak MTBD was isolated from Daqu of Moutai-flavor liquor.The fermentation experiments were carried out for detection of protease activity under in the conditions of different raw materials,different fermentation time,different pH,different inoculum,different culture temperature,different ratios of material to water.And the enzyme production conditions were optimized,as well,which was as follows: culture temperature 45℃,pH 3.5,ratio of material to water 1∶1,fermentation time 6d.
  • Optimization of fermentation medium for lovastatin production by orthogonal experiment
    WANG Wei;HUANG Yaqin;LI Jinzhe
    China Brewing. 2012, 31(3): 39-41. https://doi.org/10.3969/j.issn.0254-5071.2012.03.011
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to determine the optimal fermentation medium for lovastatin production by Aspergillus terreus,the optimal concentration of carbon,nitrogen and mineral salt were determined by single-factor test firstly.Then,the optimal fermentation medium was obtained by orthogonal design as followed: starch 3.5%,soybean meal 4.25%,sodium citrate 0.10% and potassium dihydrogen phosphate 2.0g/L.Under these conditions,the highest lovastatin production was obtained.
  • Physicochemical properties and antibacterial activity of grape peel glycoside
    CHEN Fengqing;CONG Jianmin;FENG Junkui;SU Jian;HU Dongyang;CAI Liqin
    China Brewing. 2012, 31(3): 42-44. https://doi.org/10.3969/j.issn.0254-5071.2012.03.012
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Grape peel glycosides was extracted and its properties of visible absorption spectrum,light stability,thermal stability,acidic-alkiline based stability,resistance to oxidation-reduction,and effect of metallic ions and food additives on its stability were studied.Antibacterial activity on bacteria and fungi of grape peel glycosides was studied,as well.Extraction process of grape peel glycosides was using 50% ethanol and 0.7% citric acid as extraction agent,extraction for 4.5h at 55℃ and the product had good stability on a variety of physical and chemical factors and it has significant antibacterial activity.
  • Optimization of conditions for immobilizing linoleic acid isomerase by sodium alginate and its enzymatic characteristics
    YOU Qinghong;YIN Xiulian
    China Brewing. 2012, 31(3): 45-47. https://doi.org/10.3969/j.issn.0254-5071.2012.03.013
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Linoleic acid isomerase was immobilized using sodium alginate as the carrier.The immobilized conditions were studied.The optimal immobilization conditions were as followed: sodium alginate 4%,the volume ratio of sodium alginate to enzyme dosage 3:1,CaC12 3% and immobilized time 5h.Under these conditions,the optimum pH of the immobilized enzyme was shifted from 6.5 to 7.0,and the optimum reaction temperature of immobilized and free enzyme were 35℃ and 30℃,respectively.The immobilized enzyme had a high adaptability to temperature and pH value.
  • Optimizing cultivation conditions of a mesophilic amyhse-producing Bacillus sp.
    YAO Zuoxiong;CHEN Xiaoxia;LI Yayun;GAO Haining;LI Caixia;JIAO Yang;ZHANG Yong
    China Brewing. 2012, 31(3): 48-53. https://doi.org/10.3969/j.issn.0254-5071.2012.03.014
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The α-amylase-producing conditions of a Bacillus sp.,which was isolated from soil,were optimized by single factor and orthogonal experiments.The results showed that when 2%(v/v) Bacillus sp.was inoculated in the medium containing 1.5% corn starch,1% beef extract,0.15% MgSO4 and 0.1% CaCl2 at the volumn of 10% and cultivated at initial pH 7.0 and 37℃ with a shaking speed of 180r/min for 24h,the activity of α-amylase could reach 2155.45U/mL.
  • Screening and identification of a wild β-glucosidase producing fungal and its enzymatic property
    QIN Yongling;HE Haiyan;LIU Yuanyuan;YANG Haifang;HUANG Jinqun
    China Brewing. 2012, 31(3): 53-57. https://doi.org/10.3969/j.issn.0254-5071.2012.03.015
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A fungal Lcxs9 that produces high amount of β-glucosidase was isolated from rotten wood.Lcxs9 was identified as Cladosporium cladosporioides by morphological characteristics and ITS rDNA sequence analysis,with a yield of 7.18U/mL of β-glucosidase.The activity of β-glucosidase was stable within pH value 4~9 and temperatures below 60℃,respectively.Native-PAGE and activity staining showed that the extracellular enzyme contained two types of β-glucosidases.It was first reported isolated C.cladosporioides strain producing β-glucosidase with high activities.
  • Control of higher alcohol formation during cider fermentation
    YU Tao;YANG Tingting;YANG Lin;WANG Yan
    China Brewing. 2012, 31(3): 58-62. https://doi.org/10.3969/j.issn.0254-5071.2012.03.016
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The influences of inoculum,(NH4)2HPO4,fermentation temperature,pH value and sugar content of apple juice on the higher alcohol formation during cider fermentation were studied by signal-factor experiment and Box-Behnken experiment.The results showed that inoculum,(NH4)2HPO4 and pH value were the significant factors.The optimum conditions were as followed: inoculum 9.3%,(NH4)2HPO4 155mg/L,pH value of apple juice 3.0,sugar 16g/100mL and fermentation temperature 18℃.
  • Effects of monosaccharides and carboxylates on thermal stability of acid protease
    WU Jingping
    China Brewing. 2012, 31(3): 62-65. https://doi.org/10.3969/j.issn.0254-5071.2012.03.017
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The thermal stability of acid protease was studied with dynamic methods.The results showed that some monosaccharides and carboxylates could greatly increase the half-life of acid protease at a higher temperature.Mannose and galactose could extend the enzyme’s half-life over 11 times,so they could play a visible role in the effective protection of acid protease.
  • Ultraviolet mutation screening of Pholiota adipose
    XIE Shengquan;SU Li;CHEN Wei;ZHU Lin;MA Tianhui;QUAN Yanling
    China Brewing. 2012, 31(3): 66-68. https://doi.org/10.3969/j.issn.0254-5071.2012.03.018
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Using an obtained Pholiota adipose strain as starting strain,spore suspension was induced by ultraviolet(UV).The results showed that a mutant strain UV-65 was obtained after 65s treatment under UV.It was demonstrated that UV-65 grew stronger than the starting strain and the production of mycelia increased by 20%.It had stable inheritance after six continuously passages.
  • Screening of biodiesel-producing yeast strains
    SONG Zhaoqi;WANG Li;LIU Xiuhua;LIANG Feng
    China Brewing. 2012, 31(3): 68-71. https://doi.org/10.3969/j.issn.0254-5071.2012.03.019
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Ten oil-producing strains were isolated from soil samples.After shake-flask screening,two strains(named JM-B and JM-D) were obtained.The physiological and biochemical characteristics of the both strains were determined.The gas chromatograph analysis showed that the fatty acids composition of strain JM-D was similar to vegetable oil.This indicated that strain JM-D can be used to produce biodiesel.
  • Comparison and improvement of determination methods of salt content in soy sauce
    GONG Huahua;YANG Zihan;LI Huijuan;SUN Wujuan
    China Brewing. 2012, 31(3): 72-75. https://doi.org/10.3969/j.issn.0254-5071.2012.03.020
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The determination methods of salt content in soy sauce have been extensively reported.There are mainly Moore method,Volhard method,Potentiometric titration and chloride ion selective electrode method and so on.Based on these methods,Moore method was improved and Ashing method by self-designed was used in this paper to compare with the previous methods.The results showed that salt contents in soy sauce were between 22.2g/100ml and 22.3g/100ml.They had different characteristics in accuracy and precision: Potentiometric titration and chloride ion selective electrode method had better accuracy and sensitivity,and were simple but need high demand of external conditions and operation.The rest of the methods should be treated with decoloring and were more complicated.The improved Moore method was a good solution to solve the problem of decoration but had large errors in test results.In comparison,ashing method by self-designed had better accuracy and was easily operated.
  • Preparation of Jin Qu capsule and its function of decreasing blood sugar
    CHEN Haofeng;ZHU Lanqin;XUE Linsheng;WANG Yongfu;CHEN Xu;WEN Jing
    China Brewing. 2012, 31(3): 75-77. https://doi.org/10.3969/j.issn.0254-5071.2012.03.021
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study,Jin Qu capsule was prepared using Euphorbia humifusa Willd and Fermentum Rubrum as raw materials and the hypoglycemic function was evaluated according to the national standard of health food inspection and evaluation of technical specifications.The results showed that postprandial blood glucose values in mice were significantly decreased after 40d of feeding Jin Qu capsule.This suggests that Jin Qu capsule have the function of lowering blood glucose levels.
  • Separation and identification of superior yeast at natural fermentation condition
    BAO Rong;ZHENG Hao;LU Yan;LU Zhoumin;BAI Weidong
    China Brewing. 2012, 31(3): 78-82. https://doi.org/10.3969/j.issn.0254-5071.2012.03.022
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Take the solid-fermenter of Persimmon virgin pulp Vinegar with natural fermentation as test material(was ztested in this experiment),from which separating the superior yeast.According to the fermentation capability and the quantity of producing aroma compounds one superior yeast was obtained after primary screening and second screening.The morphology,physiology and biochemistry of this superior yeast were tested for identification.At last,this superior yeast was identified as Kluyveromyces marxianus,named Kluyveromyces marxianus JM2.
  • Extraction technology of chlorophyll of red Toona Sinensis Roem and its stability
    LIU Jing;ZHANG Aimin;LI Xiangli;LIANG Baodong;HUANG Yufang
    China Brewing. 2012, 31(3): 82-86. https://doi.org/10.3969/j.issn.0254-5071.2012.03.023
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Using the leaf of red Toona Sinensis Roem as raw material,the extracting technology and the stability of red Toona Sinensis Roem through organic solvent extraction and orthogonal experiment were discussed in this paper.Influences of extraction solvents,solvent concentration,extraction temperature,extraction time and the ration of liquid to solid on extraction efficiency were studied.The result indicated that the extraction rate of chlorophyll reached 684.4080μg/g when extracted with the combination of acetone and anhydrous ethanol by same equal volume,at 60℃ for 20 h and 1:8 of liquid to solid ratio.The chlorophyll of red Toona Sinensis Roem had good tolerance for heat treatment,and stable when pH value in the range of 6~10.The chlorophyll were little affected by glucose but significantly affected by citric acid.It is easily degraded under the illumination condition.Metal ions including Na+,K+,Ca2+,Mg2+,Fe3+,Zn2+ significantly effect on the chlorophyll stability of red Toona Sinensis Roem.
  • Influence of Monascus on the style and flavor components of special-flavor liquor
    YU Weimin;ZENG Zhi;WU Shengwern;ZHANG Zhaomin
    China Brewing. 2012, 31(3): 87-91. https://doi.org/10.3969/j.issn.0254-5071.2012.03.024
    Abstract ( ) Download PDF ( )   Knowledge map   Save

    In the production of special-flavor liquor,a certain percentage of Monascus was added into fermentation pit in the distiller grains.The results showed that,when Monascus was applied,the maximum total ester content and total acid content increased by 52.81% and 39.4%,respectively,and alcohol content increased appropriately,while aldehydes content reduced.The special-flavor liquor style would not change,and it could be more perfect and harmonious.

  • Antimicrobial effect of polyphenols from Grifola frondosa
    CHAI Li;ZHANG Gongliang;HOU Hongman
    China Brewing. 2012, 31(3): 91-93. https://doi.org/10.3969/j.issn.0254-5071.2012.03.025
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The antimicrobial activity and minimum inhibitory concentration of Grifola frondosa polyphenol to spoilage microorganisms in food process and storage was investigated though paper difusion method and double dilution method.The relationship of temperature and pH with antibacterial activity of the Grifola frondosa polyphenol was also investigated.The results indicated that Grifola frondosa polyphenol could effectively inhibit the growth of bacteria and yeast,while had little effect to mould.The minimum inhibitory concentration to bacteria and yeast were as follows: Escherichia coli 32.5μg/ml,Aerobacter aerogenes 260μg/ml,Bacillus subtilis 65μg/ml,Salmonella 130μg/ml,Rhodotorula glutinis 8.2μg/ml,Black lion yeast 65μg/ml and Candida albicans 32.5μg/ml.Furthermore,the temperature had a great influence on the antimicrobial effect.No bacteriostasis of Grifola frondosa polyphenol was observed when the temperature was up 60℃.These was antibacterial effect on bacteria and yeast between pH 2~4.
  • Optimization of culture medium containing distiller's grains as main component for cellulase production by Aspergillus sp.
    ZHONG Xia;ZHAO Yingying;ZHANG Jian;WU Zhengyun;ZHANG Wenxue
    China Brewing. 2012, 31(3): 94-96. https://doi.org/10.3969/j.issn.0254-5071.2012.03.026
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To make full use of the nutrients in distiller’s grains(the wastes of Chinese liquor making),a high cellulase-producing Aspergillus sp.was isolated from a 31-day Daqu for the production of cellulase on distiller’s grains by solid state fermentation.The fermentation medium was optimized taking distiller’s grains as main carbon source,wheat bran as controlled-release nitrogen source and(NH4)2SO4 as fast-release nitrogen source.The results showed that the highest cellulase activity reached 4.07U/ml when the ratios of(NH4)2SO4 to wheat bran,distiller’s grains to wheat bran,and solid to liquid were 2∶3,2∶1 and 1∶5,respectively.
  • Extraction technology of water-soluble dietary fiber from Moutai vinasse by enzymatic extraction
    ZHANG Shixian;CONG Kailong;ZENG Qihua;ZHU Bin
    China Brewing. 2012, 31(3): 97-100. https://doi.org/10.3969/j.issn.0254-5071.2012.03.027
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Moutai vinasse was used as the raw materials to extract the water-soluble dietary fiber(SDF).The optimum extraction conditions were investigated by single-factor and orthogonal experiments based on the extraction rate and obtained as followed: the liquid-material ratio 12∶1,enzyme dosage 6%,extraction time 6h and extraction temperature 50℃.Under these optimal conditions,SDF yield was up to 11.7% and the obtained SDF powder was caramel color.
  • Constitute and changes of bacterial community in grains of luzhou-flavor liquor
    HUANG Zhiguo;LUO Huibo;HOU Haibo;WEI Chunhui;ZHEN Ruoxin
    China Brewing. 2012, 31(3): 100-104. https://doi.org/10.3969/j.issn.0254-5071.2012.03.028
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The changes of bacteria community in grains of luzhou-flavor liquor were analyzed by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis(PCR-DGGE) technique.The results showed that bands from 13 to 23 were clear in all grains samples,No.1,2,3,5,6,12 and 13 bands were detected in all samples and they had high dominant degree.The diversity index of all samples was between 2.12 and 2.80.The diversity index of samples firstly increased and then decreased at the early stage of fermentation,and reached the lowest value at the 49 th day.It then increased and remained stable at the later stage.The similarity indexes of PCR-DGGE pattern of samples in adjacent fermentation time were high,between 0.58 and 0.78.
    • 研究报告
  • Optimizing ultrasonic extraction of polysaccharides from Talinum triangulare Willd.based on orthogonal design
    HUANG Lide;GUO Liqiang;PAN Tingqi;ZHANG Zhaoping;YAN Zudi;LIU Shengli;HUANG Suoyi
    . 2012, 31(3): 105-107. https://doi.org/10.3969/j.issn.0254-5071.2012.03.029
    Abstract ( ) Download PDF ( )   Knowledge map   Save
  • Optimization of PCR reaction system in Luzhou-flavor Daqu microbial DNA
    PAN Ming;Yuan Chengjin;WANG Shikuan
    China Brewing. 2012, 31(3): 108-111. https://doi.org/10.3969/j.issn.0254-5071.2012.03.030
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The DNA in Daqu extracted by the SDS-enzymic technique and diagnostic method,was diluted with gradiented concentration,and finally was amplificated.The SDS-enzymic technique can extract 300 times larger amount DNA than the diagnostic method.The optimal amplification condition was that to didute 50 times,and add the BSA in a concentration of 0.6 ng/ul.It could extract plenty of total DNA by the SDS-enzymic technique,and it can amplificate the total DNA in a effective way when diluted the total DNA and add some BSA.
  • Screening of a high alcohol tolerant yeast and study on its fermentation performance
    WU Huachang;XIAO Chern;DENG Jing;TAN Wenqi
    China Brewing. 2012, 31(3): 111-115. https://doi.org/10.3969/j.issn.0254-5071.2012.03.031
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To isolate high alcohol tolerant yeast,enrichment culture was used to separate a yeast named A2 from grain stillage of Chinese liquor,which could tolerant the concentration of alcohol at 18%vol.The optimum growth temperature and pH of A2 were 32℃ and 4.5,respectively.The optimum fermentation conditions of A2 were obtained by orthogonal experiments as follows: glucose 20%(w/v),fermentation 34℃ and initial pH 4.5.After 72h of fermentation,the yield of alcohol reached 9.5%vol.
  • Optimization of fermentation medium producing lysozyme by Lysobacter UCo1 using response surface methodology
    LI Ning;LI Xiaoqing;JIA Yingmin
    China Brewing. 2012, 31(3): 116-119. https://doi.org/10.3969/j.issn.0254-5071.2012.03.032
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Response surface analysis was applied to optimize the fermentation medium for lysozyme production by Lysobacter UCO1.In the first step,single factor tests were used to evaluate the effect of four related factors on fermentation medium producing lysozyme,and three main factors were screened out.Box-Behnken design and response surface analysis were used to further investigate the optimal central levels and relationships of these factors.Finally,the optimal combined fermentation conditions for maximum enzyme activity were determined as follows: malt sugar 1.725%,soybean peptone 3.25%,and Tween-20 0.048%.Under the optimization of culture conditions,the maximum lysozyme activity was 6973.5U/ml which was in good agreement with the predicted value(6990.99U/ml) and was increased by 11.93% compare to that before optimization.
  • Isolation, application and identification of the lactate-utilizing bacteria
    YANG Wangjun;CAO Jian;WANG Deliang;HAN Xinglin;WANG Xuliang
    China Brewing. 2012, 31(3): 120-123. https://doi.org/10.3969/j.issn.0254-5071.2012.03.033
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Using Daqu and fermented grains as screening source,lactate-utilizing bacteria were screened by Lu-Ye-selective medium.Through the flat screening,static fermentation,and simulated wine fermentation,two strains had high reducing lactic acid abilities were selected.And the lactic acid reducing rates were 87.58%,25.97% and 98.51%,38.54% respectively for two strains under liquid fermentation and simulated wine fermentation.While using 16S rRNA sequencing and physiological and biochemical analysis,the strains were identified as Bacillus amyloliquefaciens and Bacillus subtilis.
  • The protection of exopolysaccharide from the fermentation broth of Bacillus sp.on E.coli against 60Co, UVB,nitrogen ion implantation radiation
    WANG Wenjuan;JIANG Daohang;MIAO Lingling;ZHANG Bo;WAN Honggui
    China Brewing. 2012, 31(3): 124-127. https://doi.org/10.3969/j.issn.0254-5071.2012.03.034
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The protection of exopolysaccharide(EPS) produced by Bacillus sp.that isolated from Lop Nur Desert on E.coli against 60Co,UVB,nitrogen ion implantation radiation was studied.The Maitake polysaccharide and VC were chosen as control.The rate of anti-radiation was calculated by the number of surviving colonies.The protections of the three materials on E.coli against radiation were compared.It was found that the exopolysaccharide had a higher protective effect than those of the other two agents.The survival curve of nitrogen ion implantation was different from those of the other two agents.The former presented a "saddle shape",while the latter two were an exponential curve.
  • Effects of metal ions on production of the halogen alcohol dehalogenase
    LI Jianhua;LI Xiao;ZHANG Ya;XU Neng;YAO Juan;LI Zhihong;YU Xuefeng
    China Brewing. 2012, 31(3): 127-131. https://doi.org/10.3969/j.issn.0254-5071.2012.03.035
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    Some metal ions have great effects on production of the halogen alcohol dehalogenase by fermentation with recombinant E.coli.Firstly,optimal concentrations of some typical trace elements were obtained through the single factor experiments.Secondly,significant factors and their inflection points were determined by the two-level factorial experiments and steepest ascent experiments.The significant factors are ZnSO4·7H2O,CoCl2·6H2O and FeSO4·7H2O.Finally,Response surface methodology was utilized to determine the optimal ratio of the trace elements,which were FeSO4·7H2O 11.86g/L,ZnSO4·7H2O 2g/L,MnSO4·H2O 1g/L,CaCl2 0.05g/L,CoCl2·6H2O 1.2g/L,CuSO4·5H2O 0.8g/L,respectively.Compared with the control,the enzyme activity increased by 2-fold when the optimal ratio metal ions were added to the medium.
  • Optimization of fermentation conditions for Klebsiella pneumoniae by response surface design
    GUI Yanwen;TAO Wenqing;WANG Ruiming
    China Brewing. 2012, 31(3): 132-135. https://doi.org/10.3969/j.issn.0254-5071.2012.03.036
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    To enhance 1,3-propanediol(1,3-PD) production from glycerol,fermentation conditions were optimized by response surface methodology(RSM) based on central composite design(CCD).A statistical model for the individual and interactive effects of glycerol,(NH4)2SO4,pH value,fermentation time and temperature on the production of 1,3-PD was developed.Optimal conditions were as follows: glycerol 49.9g/L,(NH4)2SO4 5.28g/L,pH value 7.19,fermentation time 84h and temperature 36.1℃.Under these optimal conditions,the predicted production of 1,3-PD by statistical model was 19.03g/L.The experimental production of 1,3-PD yielded 18.33g/L,which was closed to the predicted value of the statistical model.
  • Optimization of fermentation conditions for erythromycin-producing strain
    GONG Wenjing;ZHANG Yu;YU Long;HUANG Sisi
    China Brewing. 2012, 31(3): 136-140. https://doi.org/10.3969/j.issn.0254-5071.2012.03.037
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    The optimal fermentation conditions of mutant Saccharopolyspora erythraea N5 producing erythromycin were investigated through single factor and orthogonal experiment.The optimal medium compositions were as followed: glucose 3%,starch 3%,corn plasma 0.15%,ammonium sulfate 0.7% and soybean oil 0.3ml/5ml.In addition,the optimal erythromycin fermentation condition were as followed: inoculum 10%,medium volume of shaking flask 50ml/250ml,initial pH value 6.5,the culture temperature 33℃ and fermentation time 156h.
  • Effect of neutral protease on non-biological stability of non-malt beer
    WANG Xiuli;WANG Jialin
    China Brewing. 2012, 31(3): 140-142. https://doi.org/10.3969/j.issn.0254-5071.2012.03.038
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    The cost of beer production could be lowered if barley is directly used for beer-making without germination.The application of neutral protease in saccharification and the effect of neutral protease on non-biological stability of non-malt beer were studied.The results showed that the application of neutral protease could improve the non-biological stability and the quality of wort,and decrease the content of high molecule weight proteins.And the optimum addition amount of neutral protease was 300mg/kg raw materials.
    • 研究报告
  • Optimization of semi-solid state fermentation technique of Za-jiu by orthogonal experiment
    DENG Kai;ZHANG Kaizheng;WANG Rong;ZHANG Wernxue
    . 2012, 31(3): 143-145. https://doi.org/10.3969/j.issn.0254-5071.2012.03.039
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  • Optimum conditions of liquid culture of Cordyceps Kyushuensis
    DU Huadong;SHAO Jingwei;CHENG Xianhao;LIN Fengping;DAI Yongchao
    . 2012, 31(3): 145-149. https://doi.org/10.3969/j.issn.0254-5071.2012.03.040
    Abstract ( ) Download PDF ( )   Knowledge map   Save
  • Optimization of medium for detection of beer spoilage bacteria by response surface analysis
    YUAN Xueping;WANG Deliang;SONG Xulei
    . 2012, 31(3): 150-153. https://doi.org/10.3969/j.issn.0254-5071.2012.03.041
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    • 经验交流
  • Application of yellow slurry water in the production of liquor
    LIU Lu;WANG Jungao;SUI Yi;LI Ze
    . 2012, 31(3): 153-156. https://doi.org/10.3969/j.issn.0254-5071.2012.03.042
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    • 分析与检测
  • Isolation and identification of Monascus from Daqu and preliminary research on its capability of producing citrinin
    LUO Huibo;LIU Hongyuan;YE Guangbin;LI Guanghui
    . 2012, 31(3): 156-159. https://doi.org/10.3969/j.issn.0254-5071.2012.03.043
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  • Determination of metabolites and furfural in acetone-butanol fermentation of Clostridium by gas chromatography
    YANG Ping;TAO Chuandong;LU Houfang;LIANG Bin
    . 2012, 31(3): 160-162. https://doi.org/10.3969/j.issn.0254-5071.2012.03.044
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  • Determination of aromatic components in chardonnay alcoholic fermentation by static headspace-GC-MS
    FAN Aiyue;YUAN Wei;ZHANG Huining;XUE Xiaoyan;QI Xinchun;MIAO Chengpeng
    . 2012, 31(3): 163-166. https://doi.org/10.3969/j.issn.0254-5071.2012.03.045
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    • 产品开发
  • Study on the compound beverage of yam wolfberry hawthorn
    WANG Ruolan;L(U) Lisha;LI Chengwen;MAO Beibei;JIA Suxian;LI Shouxing;XU Weixing
    . 2012, 31(3): 166-170. https://doi.org/10.3969/j.issn.0254-5071.2012.03.046
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  • Starter preparation conditions for low-value fish made condiment
    REN Xuejiao;KONG Fandong
    . 2012, 31(3): 170-172. https://doi.org/10.3969/j.issn.0254-5071.2012.03.047
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  • Processing technology of compound vinegar of appple and carrot
    SONG Xiyun
    . 2012, 31(3): 173-176. https://doi.org/10.3969/j.issn.0254-5071.2012.03.048
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  • Study on the technology of nutrient enrichment yogurt with black tomato and inulin
    ZU Xin;LIU Lanxia;HE Lin;ZHOU Jia
    . 2012, 31(3): 176-178. https://doi.org/10.3969/j.issn.0254-5071.2012.03.049
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  • Study on production process of vinegar-egg oral liquid
    YANG Pingfang
    . 2012, 31(3): 179-182. https://doi.org/10.3969/j.issn.0254-5071.2012.03.050
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    • 管理与营销
  • Research on Chinese spirits export deal with technical measures to trade in the United States
    CHENG Tieyuan;LIU Bin;LI Mingchun;ZHANG Ying;HE Kairong
    . 2012, 31(3): 182-185. https://doi.org/10.3969/j.issn.0254-5071.2012.03.051
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    • 酿造文化
  • Thinking of China wine style
    WANG Yabin;LI Jiagui;YANG Hecai
    . 2012, 31(3): 186-189. https://doi.org/10.3969/j.issn.0254-5071.2012.03.052
    Abstract ( ) Download PDF ( )   Knowledge map   Save
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