相关实验视频

Updated: Jul 5, 2025

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

黄素对蜂蜜质量的影响

Paweł Sroka¹, Tomasz Tarko¹, Aleksandra Duda¹

¹Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland.

Molecules (Basel, Switzerland)

|January 11, 2024

概括

蜂蜜中的一种化合物furfural在蜂蜜生产中进行了研究. 它的度随着加热而增加,但它没有抑制发酵,甚至在低水平上改善了衰减.

科学领域:

食品科学食品科学食品科学
发酵科学发酵科学
分析化学分析化学

背景情况:

黄是一种天然存在的化合物,存在于蜜蜂蜂蜜中.
它被归类为一种潜在的发酵抑制剂.
了解furfural在蜂蜜生产中的行为对于质量控制至关重要.

研究的目的:

为了在各种制备条件下确定蜂蜜中的furfural度.
评估furfural对蜂蜜发酵过程的影响.
为了分析furfural在蜂蜜发酵过程中的转化.

主要方法:

含有不同Brix (25 - 45°Brix) 的水蜜在室温下制备,并煮沸不同时间.
使用头部空间-固体相微提取-气相染色学-飞行质谱时间 (HS-SPME-GC-TOF-MS) 测量了黄度.
发酵试验是在30°Brix水蜜中添加furfural (1-100 mg/L) 的情况下进行的.

主要成果:

蜂蜜中的furfural度在2.3至5.3mg/L之间.
沸显著增加了furfural度 (2.8至4.5倍),特别是在度较低的中.
添加furfural并没有抑制发酵;与对照组相比,2 mg/L增加了衰减.
大多数furfural在发酵过程中被转化为furfuryl酒精.

结论:

蜂蜜中的furfural度受到加工的影响,特别是加热和初始度.
与其分类相反,furfural在测试度下不会抑制蜂蜜的发酵,而可能会增强它.
在发酵过程中,醇经历了醇的降解.

关键词:

这种植物是Saccharomyces cerevisiae.发酵发酵发酵发酵毛皮毛皮毛皮毛皮毛皮醇是一种毛皮醇.蜂蜜葡萄酒蜂蜜葡萄酒这里是Mead Mead.

更多相关视频

A Novel Method for the Pentosan Analysis Present in Jute Biomass and Its Conversion into Sugar Monomers Using Acidic Ionic Liquid

A Novel Method for the Pentosan Analysis Present in Jute Biomass and Its Conversion into Sugar Monomers Using Acidic Ionic Liquid

Published on: June 1, 2018

Fractionation of Lignocellulosic Biomass using the OrganoCat Process

Fractionation of Lignocellulosic Biomass using the OrganoCat Process

Published on: June 5, 2021

相关概念视频

Fates of Pyruvate

Fates of Pyruvate

Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...