乐业豆豉主要发酵微生物的筛选 鉴定及发酵性能研究

通过涂布分离和感官评定从广西乐业传统细菌型豆豉中分离和筛选出豆豉的主要发酵微生物DC8,经 形态特征、16S rDNA 序列比对及系统发育分析鉴定,菌株DC8 为枯草芽胞杆菌枯草亚种（Bacillus subtilis subsp. subtilis)。菌株DC8 的发酵性能较好,发酵制备的豆豉风味好,纤溶酶活性、DPPH 自由基清除活性、游离氨基酸含量 和酸可溶性多肽含量高,分别达到59.49(依2.37) IU/g、0.87(依0.07) mg Trolox/g、21.77(依1.31) mg/g 和46.14(依2.58) mg/g。结果 表明,菌株DC8 是制备细菌型豆豉的良好菌种。

Effect of ethephon treatment on physiological index of jackfruit after harvest

With"75"hard jackfruit lines as material, effect of 0, 500, 1 000, 1 500, 2 000 mg/L ethephon (CEPA) on jackfruit maturation were studied in this paper. The results showed that ethephon accelerated the degradation of starch, cellulose and protopectin content, promoted the rise of total sugar, reduced the sugar and sucrose content and advanced the peak of organic acids and Vitamin C. It markedly reduced the protein content of jackfruit in the early storage and improved the protein and soluble pectin content in the late period of storage. In all concentrations, effect of 1 000 mg/L CEPA treatment was the best.