多菌种混合制曲提高酱油质量

对以豆粕、麸皮、玉米为原料，以沪酿3．042米曲霉，沪酿3．350黑曲霉，沪酿3．986红曲霉采用分开制种曲，混合制大曲，低盐固态发酵，酿造特级酱油的新工艺进行了研究。     

海鞘残渣对米曲霉沪酿3.042生长和酶活力的影响

研究了提取脂肪酸后的柄海鞘残渣对米曲霉沪酿3．042生长和蛋白酶活力的影响。结果表明：柄海鞘残渣代替一部分麸皮作为米曲霉沪酿3．042同体培养基中的主要成分，增加了菌体的生长量和蛋白酶活力，但当海鞘残渣浓度过高时，对米曲霉沪酿3．042的生长和胞外蛋白酶的分泌都有不利的影响。     

提高低盐固态发酵法酱油风味的实用技术(下)

2．2多菌种制曲方法和混合菌种比例 在多菌种制曲新技术应用时考虑到强化酱油成曲酸性蛋白酶酶比。取沪酿3．042米曲霉和AS3．350黑曲霉成曲按不同比例混合落曲，发酵后提取酱油和原工艺酱油比较全氮利用率、氨基酸生成率和谷氨酸含量试验得出：80％沪酿3．042米曲霉和20％AS3．350黑曲霉混合发酵结果全氮利用率、氨基酸生成率达到同样效果，但双菌种制曲发酵酱油中谷氨酸含量提高30％。     

影响酱油种曲质量的因素及其控制

文中报告了影响酱油生产茵株沪酿3．042米曲霉产酶活性的因素。培养基成分、环境温湿度对其影响较大，在生产中通过控制以上因素，可提高沪酿3．042米曲霉的产酶活性。     

酱油生产技术的研讨

该文叙述了沪酿3．042米曲霉的制曲技术及各种发酵工艺对酱油品质的影响。     

多菌种酿造酱油的特点

多菌种酿造酱油是我国酿造调味品行业的一项先进技术。早在1980年上海市酿造科学研究所就应用沪酿3．042米曲霉和As3．350黑曲霉进行多菌种酿制酱油的试验，效果十分显著，故于1981年上半年陆续向全国同行业推广，受到不少单位的重视。十多年来酿造调味品刊物经常刊登多菌种应用于酿造产品生产的文章，为推动行业技术进步起到了很大作用。我厂于1996年下半年开始应用多菌种进行酿造酱油的试验，参考同行业的经验，结合本单位的实际情况，确定了以沪酿3．042米曲霉As3．350黑曲霉和As3．324甘薯曲霉三菌种混合制曲，低盐固态发酵工艺进行试…     

如何确保酱油种曲质量

种曲质量的优劣直接影响大曲的品质，最终影响原料利用率、酱油出品率及质量。种曲除了要求孢子多、发芽率高之外，更重要的是应控制杂菌。该文对沪酿3．042米曲霉的菌种质量、制曲设备及环境、制曲过程、种曲保存及人员管理等方面进行了阐述，以确保酱油种曲质量。     

酱油种曲培养研究

种曲培养条件对种曲质量有一定的影响。试验以沪酿3．042米曲霉为菌种，研究培养条件与种曲产孢子数的关系，通过正交试验结果显示：培养时间对种曲产孢子数的影响最大，加水量和加硝酸铵量的影响次之，而麸皮质量影响较小。酱油种曲培养优化条件为：麸皮颗粒大小比例为3：7，加水量100％，硝酸铵加量0．3％，培养60h，种曲产孢子数最大。     

UE336-2米曲霉应用于酱油生产的研究

该文叙述了UE336-2米曲霉的特性，论述了成曲中性蛋白酶活力比对照菌沪酿3．042米曲霉提高了l倍，酱油生产原料全氮利用率提高7．1％，同时还介绍了新菌种的技术要求。     

蚕蛹——香花辣酱的研究

经研究探讨了使用米曲霉沪酿3．042和乳酸菌混合发酵、配制蚕蛹—香花辣酱的方法及可行性。为桑蚕副产品蚕蛹及香花辣椒资源的高效转化利用，提供了一条新的有效途径。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.