产脂肪酶乳酸菌对羊肉发酵香肠脂肪酸的影响

脂肪酶在肉制品加工中会影响风味物质的积累与产生,发酵肉制品生产中常通过添加产脂肪酶菌株来改善制品的风味。通过乳酸菌在代谢过程中分解三丁酸甘油酯产生透明圈的大小,判断菌株产脂肪酶的活力,同时结合脂肪酶基因Lip0069、Lip0893表达量的变化情况,筛选产脂肪酶能力较高的乳酸菌,研究该菌株对发酵香肠中脂肪酸的影响。结果表明,瑞士乳杆菌TR1-1-3代谢过程中产酶活力最强,编码脂肪酶的基因Lip0069、Lip0893表达量最高。发酵香肠试验组共检测到34种脂肪酸,其中饱和脂肪酸(Saturated Fatty Acids, SFA)16种、单不饱和脂肪酸酸(Monounsaturated Fatty Acids, MUFA)9种和多不饱和脂肪酸(Polyunsaturated FattyAcids, PUFA)9种。含量较高的MUFA主要是油酸(C18:1C9)、棕榈油酸(C16:1)、十七碳烯酸(C17:1)、肉豆蔻烯酸(C14:1)。含量较高的PUFA主要是亚油酸(C18:2C9)、亚麻酸(C18:3N6、C18:3N3)、花生四烯酸(C20:4)、二十二碳六烯酸(C22:6,Docosahexaenoic Acid,DHA)。TR1-1-3和ZF22组发酵2 d后,MUFA的含量明显上升(P0.05)。12 d时5个试验组MUFA的含量均达到最高,其中TR1-1-3增长比例最高,且与ZR、M组差异显著(P0.05)。TR1-1-3组发酵2 d后PUFA的含量发生了明显的变化(P0.05),12 d时TR1-1-3组PUFA的含量增长了54.17%,且与其他试验组相比差异显著(P0.05)。乳酸菌TR1-1-3可降低产品中SFA在脂肪酸中所占比例,明显加快MUFA、PUFA的增加速度及其含量,可为研究改善香肠脂肪特性提供良好的前景。     

冬小麦种群不同分布方式下水分特征与产量构成关系

2005年10月-2006年6月对冬小麦种群5种不同分布方式,即行距分别为7 cm（A）,14 cm（B）,24.5 cm（C）,（20＋40）cm（D）,49 cm（E）进行研究,结果表明,随生育进程的推进,叶片水势和渗透势逐渐下降,至5月29日E处理与其他处理间达到极显著差异（F=40.791^＊＊和F=9.522^＊＊）,不同处理的叶片水势日变化呈现明显的“V”型特征,E处理波动幅度最大,14：00的最低值比18：00的最高值低1.09 M Pa;E处理RW C低于其他处理;产量表现为：B〉A〉D〉C〉E,其中,B处理与A处理间差异不显著,但显著高于其他处理（P〈0.05）,E处理极显著低于其他处理（P〈0.01）;不同处理间随行距加大,分蘖数量和单株小穗数有降低趋势,分析结果表明,产量与分蘖数量、小穗数呈正相关,与千粒重呈负相关。     

种植模式对当归根际土壤真菌群落与功能类群的影响

再植障碍问题限制了当归产业健康发展。为了建立高效种植方式,在甘肃渭源县设置5种种植方式[A：豌豆-小麦-当归;B：豌豆-蒙古黄芪-当归;C：豌豆-马铃薯-当归;D：豌豆-当归-当归（对照）;E：豌豆-休耕-当归],采挖期通过Illumina Hisqe 2500高通量测序平台测定了不同种植模式下当归根际土壤真菌ITS1变异区的基因序列,分析不同种植方式对当归根际土壤真菌群落和功能差异性的影响。结果表明：（1）5种种植方式下当归根际真菌多样性差异不大,较对照D处理,A、B、C和E处理的Chao1指数、Ace指数和Shannon指数较低,Simpson指数较高。（2）5种种植方式下当归根际土壤真菌群落隶属于11门167属,其中,子囊菌门（Ascomycota）、被孢菌门（Mortierellomycota）、担子菌亚门（Basidiomycota）和壶菌门（Chytridiomycota）为优势门;被孢霉属（Mortierella）、四枝孢属（Tetracladium）为优势属。（3）冗余度分析发现：在门水平影响土壤真菌群落结构组成的主要因子为速效钾、电导率、pH值,在属水平影响土壤真菌群...     

优良乳酸菌的筛选及对腌制茭白品质的影响

为获得最适腌制茭白启动发酵剂,缩短腌制茭白生产周期、提高质量品质,从分离筛选保藏的4种乳酸菌菌株(植物乳杆菌、短乳杆菌、嗜柠檬酸明串球菌和戊糖片球菌)中优选出植物乳杆菌和戊糖片球菌2种优良乳酸菌,采用5种不同配比方式分别接种发酵,研究茭白腌制过程中p H、酸度、亚硝酸盐和微生物指标的变化,并对成品的色泽、质地和挥发性风味物质进行分析。结果表明,配比方式对茭白腌制过程中p H、酸度、乳酸菌数和细菌总数的影响不大;在不同配比方式接种中,接种1%植物乳杆菌和2%戊糖片球菌复合菌作为茭白腌制发酵剂,其腌制茭白的"亚硝峰"值最小,为1.62 mg·kg-1,色泽与鲜茭白最为接近,质地口感最好;不同配比方式接种茭白腌制共检测出挥发性风味物质118种,1%植物乳杆菌和2%戊糖片球菌腌制的茭白成品所含风味物质种类和相对含量均较高。因此,最终确定的最佳发酵剂为1%植物乳杆菌和2%戊糖片球菌。本研究结果为茭白的腌制及干制加工的工业化生产提供了理论依据。     

斑点叉尾鮰趋化因子基因SCYA113内含子1的多态性分析

运用变性聚丙烯酰胺凝胶电泳和PCR产物测序技术检测斑点叉尾鮰CC趋化因子基因SCYA113 内含子1的序列长度和多态性。在3个群体的60个个体中,斑点叉尾鮰CC趋化SCYA113 内含子1存在15种单元型和8种长度类型,长度类型分别为A、B、C、D、E、F、G和H型。对这8种序列进行比对分析发现,斑点叉尾鮰SCYA113 内含子1长度为395~443 bp, 8种长度类型中A、G、T、C的平均百分比为30.01%、15.43%、38.37%、16.19%,而且G+C（31.62%）含量明显小于A+T（68.38%）含量,内含子1与外显子1和2的连接处存在真核基因中mRNA剪接的识别信号GT/AG;引起长度变化的主要原因是短串联重复序列（微卫星序列）TTC和TTA引起的;除了微卫星序列以外,共检测到6个突变位点,其中3个转换位点为118（C→T）,209（G→A）,250（T→C）,3个颠换位点为266（T→A）,289（G→T）,387（G→C）,核苷酸多样性指数(π)为0.004,平均核苷酸差异(K)为1.576;在变异水平上,3个群体表现出一定的遗传差异,84群体中检测到8种长度类型和14种基因型,97群体中检测到8种长度类型和10种基因型,04群体中6种长度类型和10种基因型（缺少A、B等位基因）。从3个群体60个个体拥有22种频率较低(0.017~0.150)的基因型可以看出,斑点叉尾鮰的遗传基因资源较为丰富。     

粪草比对干式厌氧发酵产沼气效果的影响

弄清粪草比对干式厌氧发酵产气效果的影响,对改进干式厌氧工程具有重要意义。该文按A、B、C、D设计了4组试验：A组为单独猪粪,B组为单独稻草,C组为猪粪与稻草质量比2︰1,D组为猪粪与稻草质量比1︰2。试验进行了62 d,反应温度设定为（35±1）℃,各组反应的TS（总固体）浓度均为30%。结果显示,产气曲线出现拐点的时间A组在第48 d,B组在第40 d,C组在第26d,D组在第25 d。C、D两组总产气量分别为15715 mL和13186 mL。而根据A、B两组单独原料产气量推算,C、D两组的产气潜力分别为15168 mL和13838 mL。实际测量值与计算值没有显著差别。调节粪草比可以从原料转化速率方面促进发酵效率,并不能提高原料的产气潜力。因此,粪草比改善的优势可能是改良原料结构和调节原料营养,而不是改善发酵原料的转化潜力。     

SjFer与GM-CSF共表达真核表达载体诱导小鼠免疫保护效果

根据GenBank中SjFer序列设计1对特异引物,以日本血吸虫(Schistosoma japonicum)cDNA文库为模板扩增SjFer基因,常规方法构建质粒pcDNA3.0/SjFer、pcDNA3.0/GM-CSF及pcDNA3.0/SjFer-GM-CSF。85只昆明小鼠分A、B、C、D和E组,分别于0、2和4周通过左后肢股四头肌注射生理盐水50μL/只,质粒50μg/只。感染前和每次免疫前采血收集血清,ELISA检测特异性IgG水平。末次免疫后2周每组随机宰杀小鼠5只无菌取脾,MTT法检测淋巴细胞增殖情况,取免疫部位的肌肉组织通过免疫组化检查重组质粒在小鼠肌细胞内表达情况。末次免疫后2周每只小鼠贴壁感染40±1条尾蚴,45d后宰杀观察减虫率和减卵率。结果表明,重组质粒能在小鼠肌细胞内表达;A、B和C组IgG水平变化不明显,D组和E组可诱导小鼠IgG水平升高,且E组高于D组。淋巴细胞转化试验结果A、B和C组OD570变化不明显,彼此无显著差异,D组和E组脾淋巴细胞转化率明显增加,与对照组差异显著,且E组OD570明显高于D组。D组和E组可诱导小鼠产生36.27%和39.22%的减虫率、36.10%和49.04%的减卵率。GM-CSF可增强体液和细胞免疫应答并显著增强pcDNA3.0/SjFer的免疫保护力。     

~(60)Co-γ辐照结合1-MCP处理对蓝莓贮藏品质的影响

为研究~(60)Co-γ辐照结合1-甲基环丙烯(1-MCP)处理对蓝莓贮藏品质的影响,以粉蓝蓝莓为试验材料,对采后蓝莓生理指标、营养指标及相关酶活性进行测定,研究0±0.5℃条件下6种处理(1.5 kGy辐照处理记为A、2.5 kGy辐照处理记为B、1.5 kGy辐照+1μL·L-11-MCP处理记为C、2.5 kGy辐照+1μL·L-11-MCP处理记为D、1μL·L-11-MCP处理记为E,不进行任何处理记为F)对蓝莓贮藏品质的影响。结果表明,与对照(F)比较,4种处理(A、C、D、E)均能够抑制果实腐烂率的上升和风味指数的下降,延缓果实的生理代谢,更好地保持果实的营养品质和酶活性,而2.5 k Gy辐照处理(B)降低了果实的硬度、L*值、可溶性固形物含量和花色苷含量,加快了果实多聚半乳糖醛酸酶活性的上升。其中,在贮藏80 d时,A、B、C、D、E、F组蓝莓的腐烂率分别为24.94%、38.36%、13.87%、30.78%、22.96%和48.38%。因此,1.5 k Gy~(60)Co-γ辐照结合1μL·L-11-MCP处理蓝莓对果实的贮藏效果最好。本研究结果为蓝莓的贮藏保鲜提供了新思路。     

鸡油组织中的磷脂对鸡油挥发性风味化合物形成的影响

磷脂是肉类特征性风味的重要前体物质。鸡油具有浓郁的脂香和鸡汤香气，磷脂可能对其风味有重要作用。本文采用去除鸡油组织中的磷脂，以及在鸡油中添加磷脂等处理方法，结合顶空固相微萃取-气相色谱-质谱联用技术和感官评价方法研究经不同处理鸡油中的挥发性风味物质相对含量和风味的变化。结果表明添加了磷脂的鸡油，其特征性风味成分显著增加，特别是（E,E）-2,4-癸二烯醛和1-辛烯-3-酮分别增加了4.5倍和10.4倍；而去除磷脂鸡油的挥发性风味物质种类和丰度显著减少；感官评价结果也表明添加磷脂鸡油的风味最浓郁，而去除磷脂鸡油的风味最弱。因此，该研究证明鸡油组织中的磷脂对鸡油的风味具有重要的贡献作用，添加磷脂可显著增加鸡油的香气。该研究结果为浓香鸡油的开发提供理论依据和参考工艺。     

退化第四纪红黏土重建马尾松林恢复27年后林分直径分布模型研究

应用5种概率分布规律对退化第四纪红黏土重建马尾松（Pinus massoniana）林恢复27a后林分的直径结构进行拟合。结果表明：6种重建模式的马尾松人工林的直径分布均符合Weibull分布,除了模式C符合对数正态分布和Gamma分布外,其它模式的马尾松林分直径分布均不符合正态分布模型、对数正态分布模型、Gamma分布模型和Beta分布模型;模式A,B,C,D的马尾松人工林直径分布曲线偏度值为正值,而模式E,F的马尾松人工林直径分布曲线偏度值为负值;模式A,B,C的峭度为正值,而模式D,E,F峭度为负值。     

Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria

Esters are important contributors to cheese flavor, but their mechanisms of synthesis in cheese are largely unknown. This study aimed to determine whether ethanol concentration limits the formation of ethyl esters in cheese. Mini Swiss cheeses were manufactured with (E) or without (C) the addition of ethanol to cheese milk. Ethanol concentrations (enzymatic analysis) were 64 +/- 17 and 330 +/- 82 microg g(-1), respectively, in C and E cheeses. E cheeses also contained 5.4 +/- 2.3 times more of the five ethyl esters quantified than C cheeses, regardless of the concentrations of esters in C cheeses (range 1-128 ng g(-1)). Furthermore, the presence of propionibacteria added as acid-producing secondary starters was associated with greater concentrations of esters, due to the increase in acid concentrations that propionibacteria induced and/or to an involvement of propionibacteria enzymes in ester synthesis. This study demonstrates that ethanol is the limiting factor of ethyl ester synthesis in Swiss cheese.     

Starter bacteria are the prime agents of lipolysis in cheddar cheese

To assess the contribution of starter lactic acid bacteria (LAB) to lipolysis in Cheddar cheese, the evolution of free fatty acids (FFAs) was monitored in Cheddar cheeses manufactured from pasteurized milks with or without starter. Starter-free cheeses were acidified by a combination of lactic acid and glucono-delta-lactone. Starter cultures were found to actively produce FFAs in the cheese vat, and mean levels of FFAs were significantly higher in starter cheeses over ripening. The contribution of nonstarter LAB toward lipolysis appears minimal, especially in starter-acidified cheeses. It is postulated that the moderate increases in FFAs in Cheddar cheese are primarily due to lack of access of esterase of LAB to suitable lipid substrate. The results of this study indicate that starter esterases are the primary contributors to lipolysis in Cheddar cheese made from good quality pasteurized milk.     

Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants

The chemical and microbial characteristics as well as the flavor and aroma of Los Pedroches cheese made using aqueous extracts of Cynara cardunculus L. flowers were compared with those of cheeses manufactured with extracts of Cynara humilis L. throughout ripening. The two thistle species assayed were found to have no appreciable effect on the moisture, fat, protein, and NaCl contents of the cheese or on its water activity, flavor, and aroma; however, the use of C. humilis resulted in reduced lactic acid content (p < 0.001) and higher pH values (p < 0.05) relative to those of cheese specimens produced with C. cardunculus. The protein breakdown of the cheeses was assessed in terms of soluble nitrogen (SN), nonprotein nitrogen (NPN), and amino acid nitrogen (AAN). Proteolysis was more marked and rapid in cheese containing C. cardunculus as coagulant, the SN and NPN contents of which were significantly higher (p < 0. 01) than those of the cheese obtained with the species C. humilis; AAN contents were similar in both species of Cynara throughout ripening. Although total viable, coliform, and lactobacilli counts were similar in cheeses produced with both types of plant coagulant throughout ripening, enterobacteria and yeasts counts (p < 0.01) and molds counts (p < 0.05) were higher in cheese produced with C. humilis than in cheese obtained with C. cardunculus.     

The addition of Propionibacterium freudenreichii to Raclette cheese induces biochemical changes and enhances flavor development

Two mixtures of Propionibacterium freudenreichii commercial strains were tested as adjunct cultures in pasteurized milk Raclette cheese to investigate the ability of propionibacteria (PAB) to enhance flavor development. Cheese flavor was assessed by a trained sensory panel, and levels of free amino acids, free fatty acids, and volatile compounds were determined. The PAB level showed a 1.4 log increase within the ripening period (12 weeks at 11 degrees C). Eye formation, which was not desired, was not observed in PAB cheeses. PAB fermented lactate to acetate and propionate and produced fatty acids by lipolysis, branched chain volatile compounds derived from isoleucine and leucine catabolism and some esters. One of the experimental cheeses received the highest scores for odor and flavor intensity and was characterized by higher frequencies of detection for some minor notes ("propionic"and "whey" odor, "sweet" taste). PAB can therefore be considered as potential adjunct cultures to enhance or modify cheese flavor development.     

Modified atmosphere packaged cheddar cheese shreds: influence of fluorescent light exposure and gas type on color and production of volatile compounds

The influences of fluorescent light exposure and packaging atmosphere on the headspace volatiles and color of Cheddar cheese shreds were evaluated using gas chromatography-mass spectrometry and spectrocolorimetry, respectively. Cheddar cheeses were packaged under atmospheres of 100% carbon dioxide or 100% nitrogen and stored at 4 degrees C under fluorescent light for 6 weeks. Cheeses stored under carbon dioxide contained higher concentrations of aldehydes and fatty acids and lower concentrations of alcohols and esters than cheeses stored under nitrogen. Carbon dioxide atmospheres potentiated light-induced oxidation in shredded Cheddar cheeses, as evidenced by aldehyde and fatty acid headspace volatiles measured following storage. Color bleaching occurred only in cheeses packaged under carbon dioxide and exposed to light. The shift in color is proposed to be due to an interaction between carbon dioxide and high-intensity light, leading to the oxidation of the pigment molecule, bixin. The results have significant implications for procedures used to handle and store pigmented cheeses to ensure desirable flavor and consumer acceptability.     

Removal of cholesterol from Cheddar cheese by beta-cyclodextrin

This study was carried out to determine the cholesterol removal rate and resulting changes in flavor, fatty acid and bitter amino acid production in reduced-cholesterol Cheddar cheese, made by cream separation followed by 10% beta-cyclodextrin (beta-CD) treatment. The cholesterol removal from the cheese was 92.1%. The production of short-chain free fatty acids (FFAs) increased the ripening time in control and cream-treated cheeses. The quantity of short-chain FFAs released between treatments during ripening was different, while not much difference was found in the production of neutral volatile compounds in the samples. Reduced-cholesterol cheese produced much higher levels of bitter amino acids than the control. In sensory analysis, the texture score of control Cheddar cheese increased significantly with ripening time; however, that of the cream treatment group decreased dramatically with ripening time. On the basis of our results, we conclude that the cheese made from beta-CD-treated cream had a higher rate of cholesterol removal and ripened rapidly.     

Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses

Considering the widespread insufficiency of vitamin D, the fortification of additional foods with vitamin D is warranted. The objective of this research was to assess the feasibility of vitamin D3 fortification in natural hard cheeses. We examined the recovery, distribution, long-term retention, and heat stability of the vitamin in industrially made fortified Cheddar and low-fat cheeses. The results indicated that the vitamin D3 did not degrade during processing, over 1 year of ripening (3-8 degrees C), or after thermal treatment at 232 degrees C for 5 min. Vitamin D3 recovery in the fortified Cheddar and low-fat cheeses were, respectively, 91 and 55% of the vitamin D3 added to the milk used to make each cheese. The remaining vitamin D3 was entrained in the whey. The vitamin D3 was uniformly distributed throughout the blocks of cheese. The fortification process did not alter the yield, chemical composition, or flavor of the Cheddar cheese. We conclude that industrially manufactured Cheddar and low-fat cheeses are suitable for vitamin D3 fortification.     

Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese

The aroma-active compounds that contribute to the rosy/floral flavor in Cheddar cheese were characterized using both instrumental and sensory techniques. Two cheeses (>12 months old) with rosy/floral flavor and two Cheddar cheeses of similar ages without rosy/floral flavors were selected. After direct solvent extraction/solvent-assisted flavor evaporation and separation into neutral/basic and acidic fractions, samples were analyzed by gas chromatography-olfactometry with aroma extract dilution analysis. Selected compounds were quantified using internal standard methodology. Some of the intense aroma-active compounds in the neutral basic fraction of the rosy/floral cheeses included 2-phenethanol (rosy), phenylethyl acetate (rosy), and phenylacetaldehyde (rosy/floral). Quantification, threshold analysis, and sensory analysis of model cheeses confirmed that increased concentrations of phenylacetaldehyde and phenylacetic acid caused rosy/floral flavor when spiked into Cheddar cheese.     

Fatty acid composition of yak (Bos grunniens) cheese including conjugated linoleic acid and trans-18:1 fatty acids

The esterified fatty acid composition of cheese (YC) from yak ( Bos grunniens), reared in the highlands of the Nepalese Himalayas, was studied using capillary gas-liquid chromatography and compared with that of dairy cow Cheddar cheese (DC) purchased in a local market. The YC was collected from Dolakha, Nepal. The YC had a lower (P<0.001) myristic acid (C14:0; 6.7 vs 10.3%, YC vs DC, respectively) and palmitic acid content (C16:0; 23.3 vs 29.2%, YC vs DC, respectively) compared to DC. The YC had a lower (P<0.01) total medium-chain saturated fatty acids (C10:0-C16:0) content compared to DC (36.7 vs 47.3%, YC vs DC, respectively). On the other hand, the YC had a 24.8% higher (P<0.01) level of total long-chain saturated fatty acids (C17:0-C26:0) and a 3.2 times higher (P<0.001) content of total n-3 PUFA than DC. The ratio of n-3 PUFA to n-6 PUFA in YC was 0.87 compared to 0.20 in DC. YC had a 2.8 times higher (P<0.001) total trans-18:1 (9.18 vs 3.31%, YC vs DC, respectively) content. The percentage of vaccenic acid ( trans-11-C18:1) in YC was 4.6 times higher (6.23 vs 1.35% of total fatty acids, YC vs DC, respectively) than in DC. Vaccenic acid constituted 67.9% of total trans-C18:1 in YC. The Delta9-desaturase index for YC was lower than that of DC. The total conjugated linoleic acid (CLA) content in YC was 2.3% of total fatty acids compared to 0.57% in DC. The cis-9, trans-11 CLA isomer in YC constituted 88.5% of the total CLA. The results suggest that cheese from yak, grazed on Himalayan alpine pastures, may have a more healthful fatty acid composition compared to cheese manufactured from dairy cattle fed grain-based diets.     

A rapid method for the quantitative determination of short-chain free volatile fatty acids from cheese

The determination of free volatile fatty acids (FVFA) is of interest in the analysis of cheeses. As these compounds are components of taste and flavor, they give indications on metabolic reactions taking place during cheese ripening and can provide an evaluation of cheese defects and their causes. One of the most widely used methods for the determination of FVFA in cheese involves preliminary recovery from the matrix by steam distillation, followed by gas chromatography separation. Relatively high distillate volumes must be collected to achieve a quantitative yield of all the compounds of interest, so that, as a result, the solution is too diluted to achieve good instrumental sensitivity. In this paper, an alternative method for the determination of C2-C6 free carboxylic acids in cheeses involving the use of a Nukol capillary column and crotonic acid as internal standard is described. This method is quick and cheap, as the sample preparation is a simple extraction with water. The underivatized FVFA are then directly separated by gas chromatography. Using this method, all FVFA in cheeses can be quantified with good repeatability and excellent recovery.