为高品质红曲酒的酿造提供技术支撑,以传统甜型红曲酒为对照,在生物降糖发酵低糖红曲酒理化指标分析、感官品评的基础上,采用GC-MS定性分析生物降糖发酵低糖度红曲酒香气成分,进一步采用OAV评估特征性香气成分以及醇酯比值的变化,以此表征生物降糖发酵低糖度红曲酒特征性香气成分.结果表明:(1)生物降糖发酵低糖红曲酒呈橙红色,具有红曲酒清雅醇香,口感鲜美圆润、爽口醇和,酒体协调,感官评分96分,优于传统甜型黄酒(感官评分94分).(2)生物降糖发酵低糖红曲酒总糖含量仅26 g·L-1,比传统甜型红曲酒下降了 79.2％.(3)生物降糖发酵红曲酒和对照样品中共鉴定出挥发性物质32种,分别为醇类(7种)、酯类(18种)、其他类(7种).挥发性化合物种类占比最高的是酯类,其次是醇类,其中乙醇、β-苯乙醇、2,3-丁二醇、乙酸乙酯、己酸乙酯、乙酸异戊酯等14种风味物质OAV值都＞1,是红曲酒特征性香气的重要香气成分.

红麹是红曲霉在大米上的固态发酵产物,红麦商是红皮小麦粉碎的麸面混合物.王粲的七释诗篇中关于瓜州红麦商与瓜州红麹的一字之争,涉及中国红曲起源"东汉说".本文以古代文献及词义分析王粲的七释诗篇中是"麦商"还是"麴",认为瓜州红麴的说法可信度较大.

文章运用HACCP管理体系对生物降糖发酵低糖沉缸酒的生产工艺进行危害分析,确定原料验收、蒸饭、冲酒发酵、生物降糖发酵四个环节为关键控制点,对每一个关键控制点设置的关键限值,建立监控程序、纠偏措施,落实记录和验证程序,进而制定HACCP计划表加以严格执行,有效地预防、控制生物降糖发酵低糖沉缸酒的质量事故与食品安全风险.

挥发性成分是鱼露风味的重要组成部分和决定鱼露品质的关键因素.该文介绍了鱼露中挥发性成分的种类和形成过程,重点归纳和总结了影响鱼露挥发性成分形成的主要因素,包括发酵原料、制作工艺、微生物种类与发酵时间,并对未来的研究方向进行了展望.鱼露中挥发性成分的研究有助于发酵工艺的改良和成品风味和品质的提升.

本文报道了ELISA方法测定福建大田县传统工艺生产的酿酒用黄衣红曲中黄曲霉毒素B1含量.随机抽取了四个生产厂家的样品进行分析,检测结果表明四个黄衣红曲的样品所含黄曲霉毒素B1含量均低于国家食品安全限量标准,处于安全范围之内.

通过提取酱香型白酒福矛窖酒生产发酵的第2轮窖内发酵末期、第3轮堆积发酵、第3轮窖内发酵中期的酒醅微生物基因组DNA,采用高通量测序技术对各个发酵时期的酒醅的微生物多样性进行测序分析,实验结果显示:福矛窖酒的堆积发酵和窖内发酵的酒醅的微生物菌群结构具有多样性.不同发酵时期的优势菌群,堆积发酵酒醅的优势微生物为乳球菌属、醋酸杆菌属、芽孢杆菌属、梭形杆菌属、假丝酵母属、曲霉属.窖内发酵酒醅的优势微生物为乳杆菌属、醋酸杆菌属、青霉菌属、毕赤酵母属、曲霉属、嗜热子囊菌属、假丝酵母属.从实验结果分析初步揭示不同发酵时期的酿造微生物功能以及在酱香型白酒的酿造过程的作用,酱香型白酒的丰富香味物质的产生与酿造微生物菌群具有相关性.

In order to assess the health risk of exposure to dietary ethyl carbamate intake from Hongqu yellow rice wine for residents in Fujian, the consumption data of Hongqu yellow rice wine consumed by residents aged 18 and above in five Chinese provinces in 2002 and the measuring results of ethyl carbamate in Hongqu yellow rice wine of different types/ages were collected for dietary ex-posure assessment. The mean and maximum values of ethyl carbamate in Hongqu yellow rice wine samples were 0.091 mg/kg and 0.20 mg/kg respectively. The average exposure value and the margin of exposure (MOE) value of ethyl carbamate among population aged 18 and above were 9.81 ng/(kg·bw) and 30581. The margin of exposure (MOE) value (overall population) was greater than 10000. As a result, the health risk of the population aged 18 and above caused by ethyl carbamate intake from Hongqu yellow rice wine was relatively low.

Small experiment was carried out at room temperature for the production of organic fertilizer using the grains of liquor as the cartier.In this experiment,wheat bran and distillers grains were used as substrates,4 kinds of bacillus and 2 kinds of fungi and yeast were used as the strains for fermentation.This experiment explored the optimum conditions of the solid-state fermentation for organic fertilizer through the single factor tests and response surface method according the content of humus,nitrogen,phosphorus and potassium in the fermented product.The conditions included mainly the initial water content,vinasse content and the initial pH.According the verification test,the actual value was consistent with the estimated value,and the optimum conditions were confirmed.The optimum conditions were that initial water content was 60.54％,content of vinasse was 52.06％,the initial pH was 7.03,the initial inoculum was between 3％ and 5％,the duration of fermentation was 6 days,and the finally the humus content in the fermented product was 17.50％,germination index,GI was 93.2％,E4/E6 was 2.19.

The bacterium community structure analysis of the fermentation broth during monascus vinegar production was conducted by the cultivation method or the uncultivation method. The bacterium total DNA was extracted from the fermentation broth,further more,based on general primer PCR,two 16 S r DNA libraries which were constructed by cultivation or the uncultivation method,respectively. The amplified ribosomal DNA restriction analysis(ARDRA) was conducted to analysis the diversity of the bacterium community structure Ultimately the phylogenetic tree was constructed based on the cloning sequences and the comparison between the cultivation and the uncultivation approaches was investigated. There are 15 operational taxonomic units(OTUs) in the uncultivation library,sequencing analysis show they can be separated into three bacterium Genus which including Acetobacter,Lactobacillus and Pseudomonas. There are also 11 OTUs in the cultivation library,sequencing analysis show they can be separated into Acetobacter and Lactobacillus bacterium genus. For the uncultivation method,the diversity indexes of Shannon-Wienner(H),Simpson(D) and Richness(R) were 2. 56,0. 075 and 3. 04,respectively,and those diversity indexes of the cultivation method were H: 2. 26,D: 0. 104,R: 2. 17. The evenness indexes(E) of both approaches were higher than 0. 90. With the analysis of ARDRA and phylogenetic tree,the results revealed that the Acetobacter and Lactobacillus genus were amount to the 85% bacterium,therefore,they are the preponderant bacterium during the monascus vinegar fermentation. There are many strain involved in the monascus vinegar fermentation,our resulted indict that the fixed acidity.

本研究将液态深层发酵法酿造醋工艺引入传统永春老醋的酿造,并利用响应面法加以优化.在单因素的基础上,选起始酒精度、起始酸度、醋酸菌接种量、通风比4个因素为自变量进行Box-Behnken中心组合实验,以成熟发酵醪产酸速率为响应值进行响应面法工艺优化,结果表明:预测产酸速率最大值为0.94,相应的最有条件为起始酒精度4.99％voL、起始酸度26.35g/L、醋酸接种量9.46％和通风比1:0.3V/V·min.验证实验结果实际值比预测值误差-4.2％,说明Box-Behnken设计结合响应面法优化工艺结果良好,可以应用于永春老醋的酿造生产.

We establish optimal detection conditions for the histamine,putrescine,cadaverine,spermine,spermidine, phenethylamine,tyramine and tryptamine in the Fujian monascus vinegar by using the HPLC. The HPLC analysis were car?ried out in the C18 column at a temperature of 30℃and a flow rate of 0.8 mL/min,UV-detection at 254nm,in the acetoni?trile-water mobile phases. The biogenic amines were separated by gradient elution. The limits of detection (LODs)were 0.05μg/kg(histamine,putrescine,cadaverine),1.0μg/kg(tyramine,spermidine),1.5μg/kg(phenethylamine,trypt?amine ),0.02μg/kg(spermine). The recovery of each component was from 93.6%to 99%,RSD from 0.14%to 0.26%. Our result showed that the biogenic amine in the Fujian Monascus vinegar could be precisely detected and quantified ,and the maximum content of biogenic amine in the Fujian Monascus vinegar was lower than the limitation of fermented foods that suggested by the international organization.

Young adults are susceptible to chronic periodontal disease. Chronic periodontitis is thought to arise from the complex microflora in the oral cavity, which includes some putative periodontopathic bacteria. To unveil the diversity of periodontopathic bacteria, we conducted amplified ribosomal DNA restriction analysis (ARDRA) to investigate and compare the bacterial diversity in the subgingival plaque (SP), gingival crevicular fluid (GCF), and saliva samples of young adults with chronic periodontitis. Diversity indices were calculated by ARDRA results, which revealed that the bacterial communities in SP were more diverse than those in the GCF and saliva. In total, 65 operational taxonomic units from the SP library were identified and sequenced for phylogenetic analysis. These sequences could be assigned to 18 known bacterial genera, of which 15 are known to exist in the human oral cavity. The results of the phylogenetic study show that the predominant species in the SP of patients with chronic periodontitis are obligate anaerobes (Selenomonas, Leptotrichia, Lachnospiraceae, Eubacterium, and Fusobacterium species), and that Gram-negative bacteria are associated with chronic periodontitis. These findings demonstrate the diversity of bacteria that exist in chronic periodontitis, which should be considered in the treatment strategy for these patients.

Select compliant patients with chronic periodontitis, subgingival plaque was extracted. Cultured under anaerobic conditions, 22 anaerobes were picked Observe colony morphology in Blood Agar Plate. Through the dyeing morphological extracted DNA of every anaerobes and use the16sDNA general primer for PCR amplification, the PCR products of the 22 pieces of bacteria are cut by restriction enzymes MSPⅠto RFLP Polymorphism analysis, the digestion of MSPⅠdivide the 22 anaerobes into two categories.

Analysis the oral bacterial diversity of chronic periodontitis by restriction fragment length polymorphism( RFLP). The bacterial 16S rDNA libraries were structured by the total DNA of dental plaque and saliva which sampled from the chronic periodontitis( CP) patients. And then, the restriction enzymes AluⅠ was emploied to screening two libraries. The operational taxonomic units( OTUs) were sequenced and analysised by clustering analysis. The anaerobic bacteria was the mostnumerically abundant bacterium present in the dental plaque. The CP pathogenic bacteria was also found in the dental plaque,but it did not appear in the saliva. The CP is a infectious disease predominantly infected by anaerobic bacteria,the dental plaque can be used as clinical specimens for the research of CP pathogenic bacteria.

Objective:89 strains of Bacillus were isolated from Daqu of a Sauce-flavor distillery in Fujian,finally we preliminarily identified and obtained 18 Bacilluses for microbial diversity research.Method:The 16S rDNA of 18 Bacilluses were researched with PCR-RFLP and System growth analysis.Result:They were grouped into four groups by 16S rDNA PCR-RFLP,and then categorized into eight kinds(6 Bacillus subtilis,4 Bacillus cereus,2 Bacillus licheniformis,2 Bacillus sonorensis,1 Bacillus pumilus,1 Bacillus oleronius,1 Bacillus thuringiensis,1 Bacillus coagulan)by 16S rDNA sequence comparison.Conclusion:The cultured Bacilluses from the high temperature Daqu has the microbial diversity

The strain product heat resistance protease was screened on the milk agar plate through the separation and purification from the high-temperature daqu samples,then the strain A1 which can produce more enzyme from further purification was selected by measuring the liquid fermentation enzyme protease.The strain A1 was identified as Bacillus thuringiensis through morphological characteristics,biochemical identification,16S rDNA sequencing and molecular biology.Three main factors which have affected the choice of glucose,yeast extract and pH,was optimized for fermentation medium with response surface method.The optimum medium for enzyme production was pH value of 8.4,glucose dosage 1.092%,yeast extract dosage of 0.902%,the best enzyme activity was 142.81u/mL.Determination of protease enzyme optimum temperature was 61℃,and it was higher enzyme activity when 55 ～ 70℃,the relative activity was 97.63% at 60℃.

The sporulative mediums of Saccharomyces cerevisiae 4608 strains were optimized by response surface method.The factors influencing strains culture were evaluated by Plackett-Burman method,and then three remarkable influencing factors including yeast extract,peptone and glucose were selected,then the three main factors were optimized by central composite design（CCD） and response surface method.The optimized results were as follows： yeast extract was 2.8 g/L,peptone was 1.2 g/L,and glucose was 0.48 g/L.The following culture suggested that the deviation between measured value and predictive value was-0.58 %,the practical sporulation rate was 44.12 %,increasing by 60.4 % than the sporulation rate of the pre-optimization.PCR technology was applied to test yeast haploid and to verify yeast mating type,which was accurate and rapid.

The Bacillus that can produce cellulase is isolated and purified from the high temperature Daqu,based on the analysis of 16SrDNA and some biochemical and physiological characteristics,this strain was identified as Bacillus cereus Frankland.The shake flask liquid fermentation was taken to determine the endo-cellulase activity(260.32 u·mL-1),and exo-cellulase activity(87.22 u·mL-1),the solid state fermentation was taken to determine the endo-cellulase activity(556.64 u·mL-1)and exo-cellulase activity(121.47 u·mL-1).High heat and pH stability of cellulase activity are observed at temperature lower than 60 ℃ and pH4～8.After the response surface method optimization,the cellulase activity of solid state fermentation increased to 1 643.27 u·mL-1.

Knock out the gdh1 gene in the diploid Saccharomyces cerevisiae SS04 by the Cre-LoxP recombination system which based on the principle of PCR-mediated gene knocking out.The result is that the recombinant Saccharomyces cerevisiae SS17 of gdh1 gene completely deletion form is constructed.And laying a foundation for the research of ethanol metabolism in recombinant yeast.

Metagenomics is introduced to directly elucidate the genomes of the environmental microbial community in Daqu liquor production.The metagenomic techniques could be used for the research on the growth,the decline and the change of microbial community during Daqu fer-mentation process and especially for the exploration of the functional bacteria and the multi-enzyme system in microbial community.Besides,the application of metagenomic techniques is helpful for comprehensive understanding of the metabolism mechanism of microbial community in Daqu and for revealing the extraordinary flavoring compositions and flavoring characteristics of Daqu liquor production.