Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation

During dough fermentation, yeast (Saccharomyces cerevisiae) changes the physical properties of the dough matrix. In this study, we investigate if different yeast strains have an impact on dough rheology and on the gas holding capacity of fermenting dough. Furthermore, we analyze whether observed differences are linked to the metabolite profiles of the yeast strains. More specifically, the impact of 25 yeast strains on dough spread, dough fermentation properties, and dough metabolite profile was analyzed. Our results demonstrate large differences in the fermentation ability and metabolite profile of the 25 strains. Analysis of metabolites in fermented dough confirmed that acetic acid and succinic acid are likely responsible for the lowering of dough pH during fermentation and that the onset of CO₂ release from dough is related to dough pH rather than to the volume of CO₂ within the dough. Our results further suggest that the spread test is an inadequate tool to quantify rheological differences observed for strains with different fermentation profiles.     

Protein Profile and Molecular Markers Related to the Baking Quality of Brazilian Wheat Cultivars

To carry out wheat breeding programs, proteins were identified and quantified (through sodium dodecyl sulfate polyacrylamide gel electrophoresis [SDS‐PAGE] and size‐exclusion high‐performance liquid chromatography [SE‐HPLC]) and six allele‐specific markers were tested on 45 Brazilian cultivars. A microscale baking test was applied to associate analytical and genetic responses with baking quality. The results suggested a prevalence of the subunits 2* and 1 in chromosome 1A; 7+8, 7+9, and 17+18 in 1B; and 5+10 in 1D; absence of 1BL/1RS translocation in 62.2% of the genotypes; and presence of Pinb‐D1b and Glu‐A3d in 8.9% of the genotypes. The average SE‐HPLC values were 37.50 and 45.42% for polymeric protein in total protein (PPP) and unextractable polymeric protein (UPP), respectively, and 1.29 for the gliadin‐to‐glutenin (GLI/GLU) ratio, with significant variation among the genotypes (P ≤ 0.05). The baking test also showed a significant difference (P ≤ 0.05) between the cultivars under the same conditions. The cultivars without the 1BL/1RS translocation with rye also showed better results for UPP, PPP, and GLI/GLU in relation to those possessing translocation. These results corroborate for selection of HMW subunits 5+10, cultivars without translocation with rye, with high UPP values and a balanced GLI/GLU ratio (around 1.0) with the objective of obtaining greater wheat baking quality.     

瘤胃真菌与酿酒酵母仿生共培养提升秸秆发酵产乙醇量

玉米秸秆中具有较高的纤维素、半纤维素含量,是一种具有稳定产率、可集中处理、可代替木材作制浆原料的生物质材料。为了研究厌氧微生物与酵母共培养预处理玉米秸秆的产物,该研究模拟反刍动物消化玉米秸秆的过程,从羊瘤胃液中分离出厌氧真菌（Pecoramyces sp.）。以玉米秸秆茎皮碎为底物,与厌氧真菌、酿酒酵母菌S1145在39℃进行共培养72 h,分析发酵对秸秆茎皮降解及其代谢产物的影响。结果表明,在瘤胃真菌作用下,添加不同量的酿酒酵母可对代谢产物中乙醇含量产生影响,其中添加5 mL酿酒酵母时产生的乙醇含量最高,占总代谢产物比例为32.09%,相对于未添加酿酒酵母的对照组,乙醇含量提高了23.04百分点。研究表明,在厌氧真菌与酿酒酵母共培养预处理玉米秸秆茎皮的过程中,添加酿酒酵母可提高乙醇产量,为玉米秸秆高效资源化处理和生物质燃料生产提供了一种可靠的方法。     

上海化学工业区土壤元素相关分析

以上海化学工业区表层土壤元素为研究对象,采用相关分析方法研究了20种土壤元素的富集和迁移转化规律。回归分析表明,元素Ni含量与Ca、Cd、Cu和Fe的含量密切相关;通过聚类分析,可将20种元素分为三大类;因子分析得到的前五个主因子代表了土壤元素中72.0%的信息量。     

不同品种樱桃番茄氨基酸组成及风味分析

为评价不同品种樱桃番茄的风味及营养价值,比较分析了8个品种樱桃番茄的可溶性固形物含量、总糖含量、有机酸含量、糖酸比、Vc含量、氨基酸含量和氨基酸组成。结果表明,红果樱桃番茄品种的部分风味指标(可溶性固形物、总糖、有机酸、Vc)、氨基酸组成及营养价值(总氨基酸、必需氨基酸含量及氨基酸模式谱)优于黄果品种,尤其是红果品种浙樱粉1号和浙樱红1号,其中,浙樱粉1号樱桃番茄可溶性固形物含量、总糖含量、有机酸含量、Vc含量、呈味类氨基酸(鲜味、甜味、芳香类)含量及氨基酸营养价值均处于较高水平。红果樱桃番茄品种之间的总糖含量、Vc含量,以及黄果樱桃番茄品种之间的有机酸含量、总氨基酸含量、必需氨基酸含量和甜味类氨基酸含量等指标均呈现出较低的变异系数。氨基酸营养价值分析表明,缬氨酸和亮氨酸是樱桃番茄的2个主要限制氨基酸。本研究结果为高品质樱桃番茄的品种选育提供了理论指导。     

Contribution of Sourdough Lactobacilli,Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor

The amino acid release was determined in wheat doughs supplied with salt, acid, dithiothreitol, or starter cultures to evaluate the relevance of the amino acid concentration on bread flavor. Wheat flour proteinases almost linearly released amino acids and the highest activity of wheat flour proteinases was found in acidified and reduced doughs. The effects of starter cultures on amino acid concentrations depended on their composition. Yeasts exhibited a high demand for amino acids, however, the total amino acid concentrations were not markedly affected by lactic acid bacteria. The individual amino acid contents were determined by the pH during fermentation and microbial metabolism. The formation of proline was favored by values higher than pH 5.5, whereas release of phenylalanine, leucine and cysteine mainly occurred at lower pH. Ornithine was found only in doughs fermented with Lactobacillus pontis. To determine effects of the amino acid concentration on bread aroma, fermented doughs were evaluated in baking experiments. An increased intensity of bread flavor was obtained by preferments prepared with lactic acid bacteria. The roasty note of wheat bread crust could be markedly enhanced by L. pontis. This results support the assumption that flavor of wheat bread is enhanced by increasing the concentration of free amino acids and especially ornithine in dough.     

Changes in the Functional Components of Barley Produced from Different Cultivars and Germination Periods

This study investigated the changes in the functional components of three cultivars (Kunalbori, Dahan, and Hinchalssalbori) over a 6 day germination period; these cultivars were selected because of their varied characteristics and applications. Barley produced from the cultivars was subjected to 6 days of germination. Germinated barley was analyzed for total polyphenol, total flavonoid, hordenine, total arabinoxylan, soluble arabinoxylan, γ‐aminobutyric acid, and γ‐oryzanol contents. The total polyphenol content increased with germination period, corresponding to 1.47–3.83, 1.41–3.42, and 1.59–2.82 mg/g in barley produced from the three cultivars, respectively. The corresponding total flavonoid contents were 0.35–0.44, 0.31–0.48, and 0.22–0.37 mg/g. The hordenine contents in the barley produced from the three cultivars increased from not detected for nongerminated barley to 1.52, 1.09, and 1.34 mg/100 g, respectively, at germination day 6. The γ‐aminobutyric acid content significantly increased until germination day 4, followed by a decrease, and the highest content was observed for barley produced from the Kunalbori cultivar at germination day 4. The total arabinoxylan and soluble arabinoxylan contents increased with germination period. Results indicated that the germination period is crucial for increasing the functional components. These results are expected to be beneficial during food product manufacturing.     

Effect of EDTA alone and in combination with polygodial on the growth of Saccharomyces cerevisiae

The antifungal activity of ethylenediaminetetraacetic acid (EDTA) against Saccharomyces cerevisiae was significantly affected by various conditions such as inoculum size, pH, and metal ions (Mg(2+), Ca(2+)). EDTA was found to be effective against this yeast at the inoculum size of 10(5) colony forming units (CFU)/mL with the minimum inhibitory concentration of 400 mug/mL and the minimum fungicidal concentration of 6400 mug/mL, but it was not effective at 10(7) CFU/mL up to 6400 mug/mL. The fungicidal activity of EDTA against S. cerevisiae was significantly enhanced in combination with polygodial. Isobolograms, fractional inhibitory concentration, and fractional fungicidal concentration indices were used for evaluating the interaction between combined compounds. This synergistic effect is likely due to polygodial's destructive action on the cellular membrane, which facilitates the transmembrane transport of foreign compounds (EDTA) into yeast cells. Once inside the cells, EDTA forms chelation with divalent metals such as Mg(2+) and Ca(2+), which are required by various essential enzymes.     

2002-2020年黄土高原土壤水变化及其相关性分析

土壤水作为植物耗水最主要的来源,其变化对整个生态系统都有重要影响.利用GRACE卫星数据与GLDAS-NOAH模型,分析2002—2020年黄土高原土壤水时空变化规律,并结合GEE平台2002—2020年的MODIS NDVI产品数据集、与2000—2017年降水资料对土壤水的变化进行相关性分析,使用M—K检验法对趋势...     

1982-2010年松花江流域植被动态变化及其与气候因子的相关分析

利用1982-2010年GIMMS和MODIS两种遥感数据集的归一化植被指数（NDVI）数据,分析了松花江流域植被NDVI时空特征及其与气候因子的关系。结果表明,松花江流域植被覆盖存在着显著的空间差异,山区NDVI值明显高于中部平原区。过去29a间,松花江流域植被NDVI稳定性较强,总体上变化趋势不明显,但有明显的阶段性：1982-1990年植被NDVI持续增加;1991-1997年相对稳定,1997-2003年呈波动降低趋势,2003-2010年缓慢上升。基于像元的相关分析表明,松花江流域NDVI与气温和降水量间均具有很强的相关性（P〈0.01）,而且植被NDVI变化受气温影响程度强于降水,针叶林是松花江流域受气温影响最大的植被类型。     

Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae

Powdery mildew due to the fungus Uncinula necator is an important disease for the vineyard. The development of the fungus at the surface of the berries leads to the occurrence of a very characteristic and sometimes intense mushroom-type odor cited as an important default for grapes quality. Gas chromatography/olfactometry, gas chromatography, and multidimensional gas chromatogaphy/mass spectrometry techniques were used to investigate the most important odorants of grapes diseased by powdery mildew. Among 22 odorants detected, strongly odorant compounds were identified or tentatively identified in purified extracts obtained from grapes diseased by powdery mildew. Aroma extraction dilution analysis (AEDA) analysis revealed that 1-octen-3-one (mushroom odor), (Z)-1,5-octadien-3-one (geranium-leaf odor), and an unidentified odorous zone (fishy-mushroom like odor) were the most potent volatiles of the diseased grapes. In the presence of nonproliferating Saccharomyces cerevisiae yeast cells, and consequently during alcoholic fermentation, the enzymatic reduction of 1-octen-3-one and (Z)-1,5-octadien-3-one to much less odorant compounds, namely 3-octanone and (Z)-5-octen-3-one, was shown. Those results explain to some extent the disappearance of the fungal aroma specific to powdery mildew grapes during alcoholic fermentation.     

Physical and Sensory Characteristics of Extruded Products Made from Two Oat Lines with Different β‐Glucan Concentrations

The impact of extrusion on physical and sensory properties and on the in vitro bile acid (BA) binding was examined for N979 and Jim oat (Avena sativa) lines with 8.1 and 4.8% β‐glucan, respectively. Based on hardness and edibility of products made from Jim oats, moisture concentrations of 16–25% and temperatures of 165–180°C were selected for N979 extrusion. Jim‐based cereal had a significantly greater (P < 0.05) expansion ratio than did N979‐based cereal at most moistures. N979 cereal was browner, but not harder, than Jim cereal. Extruded products from N979 and Jim oats had 5.29–5.99% and 3.38–3.94% β‐glucan, respectively. Changing extrusion temperature or moisture content did not affect β‐glucan concentration in the products. N979 cereal made at 165°C and 16% moisture had greater BA binding than at other conditions, and had crunchiness comparable to cereals made at other conditions. BA binding of Cheerios brand breakfast cereal was close to that of N979 cereal made at 180°C and 18% moisture, but lower than cereals made at other conditions. Cereals made from Jim and N979 oats were browner, harder, coarser, and crunchier than Cheerios breakfast cereal. Proper processing and preparation techniques should be considered when producing extruded products from high β‐glucan oats.     

商陆不同极性、根和茎提取物的抑菌性能分析

为探究商陆不同极性、部位提取物的抑菌性能,本实验分别从商陆根和茎中提取石油醚相、乙酸乙酯相、正丁醇相和水相4种不同极性的提取物,再采用滤纸片法测量提取物对大肠杆菌（Escherichia coli）、金黄色葡萄球菌（Staphyloccocus aureus）、巨大芽孢杆菌（Bacillus megaterium）和副溶血弧菌（Vibrio parahaemolyt-icus）4种细菌的抑制性能。结果表明,部分商陆的提取物有一定的抑菌活性,如根正丁醇相对巨大芽孢杆菌和副溶血弧菌,茎水相对副溶血弧菌的抑菌圈在10mm以上,但总体上商陆的提取物的抑菌性能远不及头孢氨苄好。实验还发现商陆抑菌活性最强的物质大都存在于根中,且抑菌活性最强的物质大都存在于水和正丁醇这种极性较高的溶剂的提取物中,不同提取物对不同细菌的抑菌活性情况不一致。因此本研究结果可以为商陆提取物抑菌性能的进一步探索提供参考。     

不同水分胁迫下转W16小麦回交株系基因表达特性及其抗旱机制

干旱应答元件结合蛋白(DREB)转录因子调控植物抗逆相关功能基因的表达,对提高植物抗逆境胁迫具有重要作用.本研究采用盆栽法在小麦(Tritium aestivum)拔节至抽穗期进行不同水分胁迫条件下,分析了野生型和转基因小麦回交株系转录因子基因W16的表达特点,并对其抗旱性的生理生化指标进行了测定.半定量RT-PCR结果表明:野生型在无干旱胁迫时,W16有微弱表达,随胁迫增强,表达上调,当表达量达到峰值后(12 h),随胁迫的加剧,表达量迅速下降,呈现“上升-峰值-下降”特点,而整个干旱胁迫过程中转基因植株W16在Ubiquitin启动子作用下表达恒定且表达水平较高;抗旱性生理生化机制分析表明:不同水分胁迫条件下,转基因株系的叶绿素含量、脯氨酸含量、可溶性蛋白含量、水分利用效率的变化均高于受体对照,尤其在重度干旱(SD)胁迫下的差异更显著.产量结果显示,在各水分条件下转基因株系产量都高于受体对照,其抗旱指数属于较强抗旱等级.研究结果说明了转基因小麦回交株系中W16的超表达,改良了转基因小麦抗旱性的生理生化特性,提高了转基因小麦的抗旱性能.为抗旱转基因小麦品种选育提供理论和方法参考.     

黔中地区杂交稻播始历期与若干经济性状的相关性分析

贵州黔中地区是典型的喀斯特山区,生态复杂,气候多变,水稻生长后期易受低温影响造成减产。为选育适合黔中地区特殊气候环境种植的杂交水稻,选用安顺市农业科学研究所选育的耐冷性三系不育系与大面积推广的恢复系配组进行试验,结果表明:播始平均温度与穗总粒、穗实粒呈负相关;通过逐步回归和通径分析,发现每穗总粒对单株粒重的直接贡献最大,而每穗实粒数的直接作用负效应最高。该地区的育种栽培目标是严格控制生育期,选择大穗型,协调穗粒与群体间结构。     

2004-2015年湖北省植被NPP时空分布特征及其与气候因素关系

为了探明湖北省植被NPP空间分布特征及其驱动机制,利用MOD17A3H NPP时序数据、土地覆盖类型产品MCD12Q1、气象数据和SRTM DEM地形数据等,采用线性趋势分析、相关系数等方法,分析了2004-2015年湖北省植被NPP时空分布特征,探讨了不同土地利用类型、不同地形条件下植被NPP分布及对气候因素的响应特征。结果显示:（1）12年间,湖北省植被NPP总体呈上升趋势;植被NPP的空间分布大体呈东、西部山区高,中部略低的格局,全省植被NPP值大部介于400~600 g C/（m²·a）;（2）全省植被NPP与年均气温呈现正相关性的面积占全省总面积的79.28%,与年降水量呈现正相关性的面积占全省总面积的59.07%;（3）气温是影响林地、草地植被NPP变化的主要驱动因子,耕地主要受降水量影响;（4）植被NPP与年均气温和年降水量的相关性随高程、坡度、坡向的不同表现出差异性,植被NPP变化是气温、降水和地形条件综合作用的结果。     

塑料棚茶园内外温湿度的相关性分析

对塑料棚茶园内外日平均气温、１４时平均气温、最低气温和平均空气相对湿度、最小空气相对湿度之间的相关关系进行了统计分析和曲线拟合，建立了相应的回归方程，利用该组方程式，可计算和分析拱塑料棚内茶园的增温、增湿和抗寒效应。     

块根紫金牛总黄酮提取工艺优化和不同产地、部位的含量比较

本研究采用正交试验分析和分光光度法,建立了块根紫金牛总黄酮含量测定的方法并比较分析其不同产地及不同部位总黄酮的含量差异。结果表明超声波法提取块根紫金牛中总黄酮的最佳提取工艺为：乙醇浓度60%,料液比1：70,提取时间50min,提取功率200W,提取温度70℃。另外,不同产地块根紫金牛中总黄酮含量顺序为：靖西〉那坡〉德保〉扶绥〉龙州〉武鸣;同一产地块根紫金牛根、茎、叶间总黄酮含量的高低顺序大致为：叶〉根〉茎。且通过精密度、重复性、稳定性和回收率实验来检测最佳提取工艺条件,结果显示该方法操作简便,结果准确,重复性好,RSD为0.788%,稳定性和回收率较高,平均回收率达96.20%。证明该方法可用于比较不同产地块根紫金牛药材中总黄酮的含量差异,对不同产地块根紫金牛的药材质量分析具有一定的指导作用。