In this study, flavor nucleotides were extracted from beer yeast paste as flavor enhancer for soy sauce. RNA was extracted by concentrated saline method with single factor experiments and L9(34) matrix experiments, and then hydrolyzed by 5’-phosphodiesterase which was obtained from malt rootlets to gain 5’-nucleotides as flavor enhancer. Results showed that the optimal extraction conditions were as follows:12% yeast concentration, 100°C of extraction temperature, 10% of NaCl concentration and 4h of extraction time and the yield rate of RNA was 6.83%. The yield of 5’-nucleotide was 7.528mg/mL which was higher than other methods. When 5’-nucleotide was added to soy fermentation solution at the ratio of 2.5:1(v:v), taste of the new soy sauce products was much excellent.
A two-step fermentation procedure for maize straw hydrolysis by Phanerochaete chrysosporium, Trichoderma and Aspergillus nigerwere investigated in this study. 2 mL of P. chrysosporium (107spores/mL) wasadded to 50 mL medium for the first fermentation stage. The optimal culture conditions were 28°C of culture temperature, 4.0 of pH, 8 days of culture time, 2 mL of Trichoderma suspensions (107spores/mL) and 1 mL of A. niger suspensions (107spores/mL) of the inoculums size on the second fermentation stage. Under the optimal conditions, the crude degradation rate achieved 48.2%. Via sulfonation, oxidate-lignosulfonate alkali lignin (OLAL) was achieved from maize straw hydrolysate(MSH).OLAL and MSH can be partial substitution for common water reducers and OLAL was more efficient compared to that of MSH.
The objective of the study was to optimize the conditions in a culture medium for the selenium yeild enriched by Saccharomyces sp. III using Plackett-Burman design and Box-Behnken design. The Plackett-Burman multifactorial design was first employed to screen the significant factors in the fermentation for the selenium yeild, and subsequent use of the response surface methodology was further optimized for the selenium yeild by Box-Behnken design. The important factors in the culture medium, identified by the initial screening method of Placket-Burman, were sodium selenite, glucose and the liquid volume. The optimal amounts for maximum selenium yeild were: sodium selenite 15.8 mg/L; glucose 40.2 g/L; the liquid volume 120 mL in 250 mL flask. Using this statistical experimental design, the selenium yeild under optimal condition reached about 1679.32 μg selenium /g dry cell.
In order to hydrolyze corn gluten meal efficiently, combinations of two or three out of three hydrolysis enzymes (protex6L, protex7L and papain) were used and the process parameters were optimized in this paper. The degree of hydrolysis of corn gluten meal was assayed by using pH-stat method. The ratio of enzymes was optimized and the effect of multi-enzyme hydrolysis was compared with that of single-enzyme hydrolysis. The result showed that the optimal ratio of protex6L and protex7L was 3:1, protex6L and papain was 6:5, protex7L and papain was 1:1, and the optimal ratio of protex6L, protex7L and papain was 4:1:1.The degree of hydrolysis and soluble protein content of multi-enzyme hydrolysis and single-enzyme hydrolysis were approximately equal, but multi-enzyme hydrolysis was timesaving.
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