对虾白斑病围栏封闭预防技术

“对虾白斑病的围栏封闭预防技术”是一项针对沿海低位池塘、以切断传染病源为主旨、以设置防蟹围栏为特色的对虾白斑病综合预防技术。其主要措施为：首先在贮水(兼水处理)池和养殖池周围设置防蟹围栏，将该等池塘封闭起来，使杂蟹不会从陆地侵入池内；然后通过60目滤网进水，并用敌百虫或敌杀死处理上述两种池塘，杀灭以蟹类为主的一切甲壳动物；解毒后，放养经检测不带白斑症病毒的虾苗；采取封闭式养殖，养殖期中只向养殖池加水以补充渗漏和蒸发的水损失；加水时，先将海水在贮水池中用药物处理，杀灭其中的传染该病的媒介生物(主要是桡足类)，药物解毒后再注入养殖池。此外，作为辅助措施，在养殖期中从多方面尽量保证虾池中有一个良好的生态环境。该技术已经过预备研究、实验研究和扩大试验等阶段，均证明效果良好。已扩大试验了近33．33hm^2(其中实际养虾池约17．33hm^2)，成功率达96％左右。     

Trypsin enzyme activity during larval development of Litopenaeus vannamei (Boone) fed on live feeds

Larval stages of the Pacific white shrimp, Litopenaeus vannamei (Boone) were fed standard live diets of mixed microalgae from the first to the third protozoea (PZ1 to PZ3), followed by Artemia nauplii until post‐larvae 1 (PL1). Trypsin enzyme activity for each larval stage was determined using N‐α‐p‐toluenesulphonyl‐l ‐arginine methyl ester (TAME) as a substrate. Results were expressed as enzyme content to assess ontogenetic changes during larval development. Tissue trypsin content (IU µg^?1 DW for each larval stage) was significantly highest at the PZ1 stage and declined through subsequent stages to PL1. This contrasts with previously observed patterns of trypsin development in Litopenaeus setiferus (Linnaeus) and other penaeid genera, which exhibit a peak in trypsin activity at the third protozoea/first mysis (PZ3/M1) larval stage. Litopenaeus vannamei larvae transferred to a diet of Artemia at the beginning of the second protozoea (PZ2) stage were significantly heavier on reaching the first mysis stage (M1) than those fed algae, while survival was not significantly different between treatments. At both PZ2 and PZ3 stages, trypsin content in larvae feeding on Artemia was significantly lower than in those feeding on algae. The rapid decline in trypsin content from PZ1 and the flexible enzyme response from PZ2 suggest that L. vannamei is physiologically adapted to transfer to a more carnivorous diet during the mid‐protozoeal stages.     

On-farm evaluation of three different hatchery sources of Pacific white shrimp (Litopenaeus vannamei) cultured in on-levee tanks in low-salinity waters of west Alabama

ABSTRACT

Shrimp farmers in Alabama who produce the Pacific white shrimp, Litopenaeus vannamei, have recently reported abnormally low survival at harvest. Farmers have hypothesized that this phenomenon may be due to disease, toxic algae, shrimp source, or reduced shrimp robustness in later stages of production. To compare performance of shrimp from different sources, postlarvae were obtained from three different hatcheries and stocked on the same day in on-levee tank systems (TS) on two farms (Farm 1-TS; Farm 2-TS1; Farm 2-TS2). Following 104 days of culture on Farm 2-TS1 and Farm 2-TS2, there were no differences in survival (72.8%–91.2%) or final weight (19.8–24.6 g). At Farm 1-TS following 107 days of culture, there were differences in survival from shrimp sourced from one hatchery (40.5%) compared to the other two hatcheries (61.0%–69.8%). Results demonstrated acceptable growth performance and survival from all hatchery sources.     

A3α肽聚糖对凡纳对虾幼体生长及抗病毒感染力的影响

用含不同量的A3α肽聚糖(PG)(0.005%、0.01%、0.1%)的幼体饵料投喂凡纳对虾幼体,另在育苗水体中添加不同水平(0.005mg·mL-1、0.01mg·mL-1、0.05mg·mL-1)PG浸浴并以投喂不添加PG的幼体饵料的实验组作为对照,另设投喂活饵的实验组作参考,分别考察Z1-M1期、M1-PL1期、Z1-PL1期幼体的成活率,M1期、PL1期幼体体长,PL1期幼体体重,另外,PL1期仔虾经7d饲养后,检测体内酚氧化酶(PO)活性,并用白斑综合症病毒(WSSV)料投喂感染。结果显示:与投喂不添加PG幼体饵料组相比,在Z1-M1期,活饵组、0.01%PG添加量的幼体饵料组、0.005mg·mL-1PG的浸浴组幼体的成活率有极显著(P<0.01)提高,而在Z1-PL1、M1-PL1期,各实验组除0.05mg·mL-1浸浴组外均有极显著地(P<0.01)提高;各实验组除0.01mg·mL-1、0.05mg·mL-1PG浸浴组外,M1期幼体体长、PL1期幼体体重也有显著(P<0.01)增长,且各实验组PL1期幼体都有极显著(P<0.01)增长;各实验组仔虾PO活力均有极显著(P<0.01)提高;各实验组除0.1%PG添加量的幼体饵料组外,感染WSSV后仔虾的存活率有不同程度地提高。     

Near and Mid Infrared Spectroscopy to Detect Malolactic Biotransformation of Oenococcus oeni in a Wine-Model

The aim of this work was to verify the potential of infrared （IR） spectroscopy in near and mid regions to detect the beginning of the malolactic fermentation （MLF） occurring in a model-wine and the further cells autolysis. MLF in wine is a secondary biotransformation due to lactic acid bacteria that usually occurs spontaneou,;ly or after starter inoculation at the end of alcoholic fermentation. Nowadays, it is desirable to supply winemakers with a new rapid and non-destructive approach to monitor MLF progress and 1R spectroscopy technology appears to be suitable for this purpose. The transformation of L-malic acid into L-lactic acid was carried out by inoculating a synthetic wine with an Oenococcus oeni culture and it was monitored through microbiological and chemical methods. At the same time, Fourier transform near infrared （FT-NIR） spectral data, in diffusive transflection mode using an optic probe, and FT-IR spectra, using an germanium crystal attenuated total reflectance （ATR） cell, were collected. Principal component analysis of the spectra was able to identify absorption bands related to the key molecular modifications that took place during the L-malic acid transformation. Thus, the samples were discriminated according to the fermentation phase. Although this study is a preliminary approach, results confirm that near infrared （NIR） and mid infrared （MIR） spectroscopy could be successfully applied to detect the start of MLF and the autolysis of the lactic acid bacteria （LAB） cells.     

蓝莓米酒中总花色苷含量的测定

采用消光系数和pH示差2种方法对自制蓝莓米酒中总花色苷含量进行测定,测定值分别为16.82（±0.36）mg/100mL和17.48（±0.40）mg/100mL。2种方法均较为准确地反映了样品在溶液体系中的浓度,消光系数法所测值略小于pH示差法,后者操作难度比前者大。建议相关产品研发时可选用较为简便的消光系数法,最终产品选用较为准确的pH示差法。     

红枣格瓦斯发酵工艺研究

[目的]优化红枣格瓦斯生产发酵工艺.[方法]试验以热风干制的骏枣为原料,以热浸提法和酶解浸提法进行枣汁的提取,并研究了酵母接种量、发酵温度、发酵时间对枣酒品质的影响,以枣酒中的可溶性固形物含量、酒精度、感官质量为评价指标,确定枣酒酿造的最佳工艺.[结果]通过对比得出热浸提法制得的枣汁品质优于酶解法制得的枣汁,并且其最优工艺为浸提时间2.0h,浸提温度60℃,料水比1∶6 g/ml.确定了枣酒酿造的最佳工艺为酵母接种量0.2％,发酵温度26℃,发酵时间6d.通过感官评价初步探索了红枣酒调配红枣格瓦斯的最佳配比为蜂蜜添加量为4％,由此得出最佳口感的红枣格瓦斯.[结论]研究可为红枣等外资源的利用开辟新的途径,同时可为红枣格瓦斯的生产提供参考依据.     

老北京传统江米酒奶酪的工艺探讨

以新鲜牛乳为主要原料,根据传统奶酪的工艺生产了江米酒奶酪。采用L9（33）正交实验的方法,研究了不同发酵剂的添加量、糖的添加量以及脱脂乳粉的添加量对江米酒奶酪色泽、滋气味、组织状态、持水力及质构的影响。结果表明：生产江米酒奶酪的最佳工艺条件为米酒添加量为8％,糖添加量为4％,奶粉添加量为6％,恒温45℃培养72 h产品质量最佳。此时奶酪感官评定评分为97．9,持水力为90．41％。组织状态弹性、滑爽性及细腻度都比较好。     

胡椒脱粒去皮机的设计

胡椒(Piper nigrum)的脱粒和去皮在生产白胡椒的时候需要消耗较大的人力,为了解决这个问题,设计了一种胡椒脱粒去皮机.胡椒脱粒去皮机以电动机作为动力机构,以带传动及轴传动方式进行动力的传输.设计的胡椒脱粒去皮机将胡椒的脱粒、去皮集为一体,工作效率能达到15 kg/h,可以提高白胡椒的制作效率,降低农民的劳动强度.