To establish a standard system for geneticstudies on sheath blight resistance, a field testwas conducted at the experimental farm ofYangzhou University to compare several pro-cedures for inoculating rice plants with ... To establish a standard system for geneticstudies on sheath blight resistance, a field testwas conducted at the experimental farm ofYangzhou University to compare several pro-cedures for inoculating rice plants with R.solani Kuhn (RH9). The varieties used wereJasmine 85, Teqing (resistant or moderatelyresistant), and Lemont (susceptible). They展开更多
使用植物乳杆菌与酿酒酵母协同发酵制备薏米酒醪,探究接种方式对薏米酒醪的营养品质及功能特性的影响。结果表明,接种方式是导致薏米酒醪中微生物生物量、理化指标、功能指标及抗氧化活性存在差异的主要因素。相比单一酿酒酵母发酵组,...使用植物乳杆菌与酿酒酵母协同发酵制备薏米酒醪,探究接种方式对薏米酒醪的营养品质及功能特性的影响。结果表明,接种方式是导致薏米酒醪中微生物生物量、理化指标、功能指标及抗氧化活性存在差异的主要因素。相比单一酿酒酵母发酵组,先接种酿酒酵母发酵8 h后接种植物乳杆菌的发酵组在发酵48 h后酿酒酵母菌落总数提高至8.25 lg cfu/mL,且植物乳杆菌菌落总数可达8.02 lg cfu/mL,而酒精度、总酸和氨基酸态氮则分别提高了7.17%、263.93%和108%,总糖和pH值则分别减少了45.78%和13.42%。此外,该接种方式还能显著增加薏米酒醪中功能物质含量及抗氧化活性。适宜的时间接种植物乳杆菌不仅有利于酿酒酵母的增殖,还能提高原料利用率、功能物质含量和保健功效。展开更多
文摘 To establish a standard system for geneticstudies on sheath blight resistance, a field testwas conducted at the experimental farm ofYangzhou University to compare several pro-cedures for inoculating rice plants with R.solani Kuhn (RH9). The varieties used wereJasmine 85, Teqing (resistant or moderatelyresistant), and Lemont (susceptible). They
文摘使用植物乳杆菌与酿酒酵母协同发酵制备薏米酒醪,探究接种方式对薏米酒醪的营养品质及功能特性的影响。结果表明,接种方式是导致薏米酒醪中微生物生物量、理化指标、功能指标及抗氧化活性存在差异的主要因素。相比单一酿酒酵母发酵组,先接种酿酒酵母发酵8 h后接种植物乳杆菌的发酵组在发酵48 h后酿酒酵母菌落总数提高至8.25 lg cfu/mL,且植物乳杆菌菌落总数可达8.02 lg cfu/mL,而酒精度、总酸和氨基酸态氮则分别提高了7.17%、263.93%和108%,总糖和pH值则分别减少了45.78%和13.42%。此外,该接种方式还能显著增加薏米酒醪中功能物质含量及抗氧化活性。适宜的时间接种植物乳杆菌不仅有利于酿酒酵母的增殖,还能提高原料利用率、功能物质含量和保健功效。
