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1.
Ryohei  UENO  Naoto  URANO  Shigeru  KIMURA 《Fisheries Science》2002,68(3):571-578
ABSTRACT: A thermotolerant, fermentative yeast strain named RND13 from a hot spring drainage was evaluated for its ethanol-producing ability at elevated temperatures at a high substrate concentration [15% (w/v) glucose] close to the level reflecting industrial practice. The RND13 was capable of utilizing glucose almost completely at 40°C with increasing inoculum size, producing ethanol up to 6.6% (w/v), which is comparable to levels (7.0–7.2%) at 30°C. The maximum rate of ethanol production by the RND13 was found to be 9.0 g/L per h at 40°C in an inoculum sized 5% (w/v). At 43°C, however, the RND13 could not utilize glucose to completion and showed a slight drop in the extent of produced ethanol [6.0% (w/v)]. Thus, the culture at 40°C with a 5% cell inoculum was considered to be the optimal condition for ethanol production at higher temperatures in terms of batch fermentation. In the phylogenetic analysis based on the small-subunit rDNA sequence, the strain was grouped together with both Candida glabrata and Kluyveromyces delphensis , which are relatively close to Saccharomyces cerevisiae .  相似文献   

2.
SUMMARY: Eight thermotolerant, ethanol-producing yeast strains were isolated from hot spring drainage at Rendaiji in Shizuoka Prefecture. The tolerance to elevated temperatures of three strains (RND13, 14 and 17) was studied in comparison with that of mesophilic yeasts. All three grew on a liquid culture at temperatures up to 42–45°C, with maximum growth rates at 37°C or 35°C, whereas the upper limit temperatures for fermentation were higher, ranging from 48 to 55°C. Above all, RND13 had higher ethanol productivity of 72.1% at 40°C for 24 h than that of 57.0% obtained by brewers' yeast at 25°C for 120 h. Regarding the taxonomy of RND13, 14, and 17, they were found to be Torulaspora delbrueckii , Dekkera sp., and Candida albicans , respectively. This is the first report on yeasts capable of fermentation over 51°C, as well as on the isolation of yeasts from a hydrosphere with elevated temperatures.  相似文献   

3.
ABSTRACT:   The modori phenomenon is defined as heat-induced myofibrillar degradation caused by endogenous serine protease(s) of fish muscle during Kamaboko fish meat gel production. This study was undertaken to analyze myofibrillar proteolysis of white croaker Argyrosomus argentatus muscle, which is an ingredient of high quality Kamaboko, by myofibril-bound serine protease (MBSP) under conditions corresponding to the modori phenomenon. White croaker MBSP was stable between pH 2–11 and below 65°C, and about 60% of its initial activity remained after incubation for 2 h under the conditions at 65°C and pH 7.5. About 60% of the enzyme activity was suppressed by 0.5 M NaCl. White croaker MBSP degraded various myofibrillar proteins between 40 and 70°C and pH 6.0–9.0, and preferentially degraded myosin heavy chain rather than other myofibrillar proteins. The enzyme degraded the myosin heavy chain most strongly at 55°C and pH 7.0, and a major part of the bands of myosin heavy chain and its degradation products disappeared for a period of 2 h. These degradation characteristics are very similar to those observed during the modori phenomenon, indicating that MBSP could be a modori-inducing protease involved in the modori phenomenon of white croaker Kamaboko production.  相似文献   

4.
ABSTRACT:   Tropical minute rotifer strains (SS-type) induce mixis at 30–35°C but sexual reproduction and resting egg formation do not proceed well due to rapid environmental change. The present study examined the effect of temperature regulation on rotifer Brachionus rotundiformis (Langkawi strain, SS-type) resting egg formation in small (500 mL in culture volume)- and large-scale (500 L in culture volume) experiments. Rotifers were cultured at 30°C in 15–17 p.p.t. seawater with an initial density of 1 individual (ind.)/mL. After 4 days, when cultures were in exponential growth stage with active mixis induction, the culture temperature of the experimental rotifers was changed to 25°C. Control rotifers were cultured at 30°C throughout the experiment. Fresh or frozen Nannochloropsis oculata and condensed freshwater Chlorella vulgaris were used as the rotifer diets in the small- and large-scale experiments, respectively. Significantly higher resting egg production was observed with the experimental rotifers (30→ 25°C) versus the control rotifers. In the large-scale trial, experimental rotifers produced 2.6 × 106 resting eggs during a 9-day experiment, which was 1.6-fold more than the control rotifers. Moreover, the efficiency of resting egg formation was found to increase by a factor of 1.8. The present study indicates that decreasing culture temperature from 30 to 25°C after active mixis increased resting egg formation in B. rotundiformis (SS-type).  相似文献   

5.
ABSTRACT:   Feeding activity was examined at high temperatures by using a demand feeder for thermally selected and normal rainbow trout Oncorhynchus mykiss strains. When the water temperature was raised in experiment 1 from 17.5 to 25.7°C at 0.3°C/day in 21 days, the average daily food consumption rate in the thermally selected strain rose to 7.1%, which was significantly higher than that of the normal strain (4.1%, P  < 0.05). The corresponding rate was also significantly higher in the thermally selected (0.8%) than in the normal strain (0.2%, P  < 0.05) of fish in experiment 2 where water temperature was raised to 24.1°C in 0.5°C/day increments. When water temperature was raised rapidly in experiment 3 from 16.7 to 21.7°C in one day and gradually to 24.4°C in 28 days at 0.1°C/day, the average daily food consumption rates were 1.0 and 0.1% for the thermally selected and normal strains, respectively, with significant difference ( P  < 0.01). These results suggest that the thermally selected strain has acquired thermal tolerance as a result of artificial selection.  相似文献   

6.
从受PAHs污染的河道底泥中筛选分离出一株荧蒽降解菌,经16S rDNA序列分析确定为青霉素菌DTQ-HK1。试验研究了外加碳源和菌种固定化对DTQ-HK1降解荧蒽的影响。结果表明,经连续42 d培养后,单独DTQ-HK1对水相中荧蒽的降解率达到52.22%;按照体系中C_(荧蒽)∶C_(麦芽糖)=5∶3投加麦芽糖后,荧蒽的降解率提高到81.75%。在此基础上,采用粒径10目的玉米芯对DTQ-HK1进行吸附固定化,并投加在菖蒲根际圈进行强化修复试验。90 d的降解试验结果证明,在菖蒲根际投加吸附固定化菌的荧蒽降解效率比直接投加悬浮菌液略有提高;外加碳源麦芽糖能明显提高固定化菌对荧蒽的降解效果,90 d的荧蒽去除率可达100%。降解动力学及产物分析表明,对DTQ-HK1菌株进行固定化处理能在一定程度上提高该菌种对荧蒽的降解速率,尤其是外加碳源辅助可使DTQ-HK1对荧蒽的降解速率增加1.3倍,而且降解过程更加彻底,产物以开链化合物为主。  相似文献   

7.
Chemical, physical and sensory changes of small abalone meat during cooking   总被引：1，自引：0，他引：1  
Tze-Kuei  CHIOU  Cyun-Yu  TSAI  Huei-Ling  LAN 《Fisheries Science》2004,70(5):867-874
ABSTRACT:   Small abalone meats were heated at 80°C and 98°C for 0–120 min and the differences in chemical, physical and sensory changes of the cooked meats were investigated. The decrease in moisture and weight and the increase in browning and Hunter's b -value were relatively higher for cooking at 98°C than at 80°C. After cooking for 20–120 min, the total amount of adenosine triphosphate and its related compounds on a dry weight basis decreased by 17–27% at 80°C and by 30–39% at 98°C; the total amount of free amino acids on a dry weight basis changed insignificantly at 80°C but decreased by 22–35% after cooking at 98°C. The meats cooked at 80°C were higher in cutting force whereas the levels in the samples cooked at 98°C did not decrease until samples had been cooked for 60 min. The hydroxyproline content showed little change during cooking except for in samples cooked at 98°C for 120 min, in which the content was found to be low. The extended cooking at 80°C improved the acceptability of small abalone meat, whereas only the acceptability score of aroma increased significantly for cooking at 98°C.  相似文献   

8.
ABSTRACT:   In order to understand the characteristics of burnt meat in cultured yellowtail Seriola quinqueradiata , fish were kept at two different temperatures (13 and 30°C) and slaughtered by either spinal cord destruction (SCD) or suffocation in air (SA). Early postmortem changes during storage at 32°C were analyzed by rheological, biochemical, and histological methods. The burnt meat (with lightness parameter, L* ≥ 55) was observed at 1-h storage in the SA 30°C group, at 2 h in SCD 30°C, and at 4 h in SA 13°C; meat was normal for the SCD 13°C group until 6 h of storage. Breaking strength scores were higher for the normal meat (200 g/cm2) than burnt meat (70 g/cm2) at 4 h of storage. Expressible water content was higher for the burnt meat than for the normal meat. Adenosine triphosphate concentrations for the SCD groups were higher than for the SA counterparts. Moreover, pH decrease was much faster in the 30°C groups, showing pH 5.6 at 2 h of storage. A negative correlation between the pH and lactic acid contents in muscle ( P  < 0.001) was found. Histological analysis evidenced a larger pericellular area (40%) in the burnt samples than in the normal samples (16%). It was confirmed that a higher fish-keeping water temperature and a stressful slaughter method (faster glycolytic process) were determinative factors that influence the occurrence of burnt muscle in yellowtail, and that the effect of the former is larger than the latter.  相似文献   

9.
Rainbow trout, Oncorhynchus mykiss , were infected with Ichthyophonus sp. and held at 10 °C, 15 °C and 20 °C for 28 days to monitor mortality and disease progression. Infected fish demonstrated more rapid onset of disease, higher parasite load, more severe host tissue reaction and reduced mean-day-to-death at higher temperature. In a second experiment, Ichthyophonus -infected fish were reared at 15 °C for 16 weeks then subjected to forced swimming at 10 °C, 15 °C and 20 °C. Stamina improved significantly with increased temperature in uninfected fish; however, this was not observed for infected fish. The difference in performance between infected and uninfected fish became significant at 15 °C ( P  =   0.02) and highly significant at 20 °C ( P  =   0.005). These results have implications for changes in the ecology of fish diseases in the face of global warming and demonstrate the effects of higher temperature on the progression and severity of ichthyophoniasis as well as on swimming stamina, a critical fitness trait of salmonids. This study helps explain field observations showing the recent emergence of clinical ichthyophoniasis in Yukon River Chinook salmon later in their spawning migration when water temperatures were high, as well as the apparent failure of a substantial percentage of infected fish to successfully reach their natal spawning areas.  相似文献   

10.
Tank respirometry was used to study the interactive effects of protein:lipid level (55%:11% vs. 42%:16%; both diets isoenergetic) and temperature (11, 6 and 2 °C) on the magnitude and duration of specific dynamic action (SDA) in juvenile Atlantic cod and haddock. The protein:lipid level did not affect any measured variable. However, numerous temperature and species effects were observed. For example, although the maximum post-feeding oxygen consumption (30–50% above routine metabolic rate; RMR) and SDA duration (∼55–85 h; SDADUR) were not affected by temperature, SDADUR g−1 of food increased from 11 to 2 °C (from ∼3 to 12 h g food−1). While absolute SDA (mg O2) decreased by ∼60–65% in cod and ∼75% in haddock from 11 to 2 °C, due to a concomitant decrease in food consumption from ∼2.0% to 0.6% body mass, SDA comprised between 3.3% and 5.2% of the dietary energy content at all temperatures. Finally, RMR at 11 and 2 °C and SDADUR at 2 °C were 25–35% and 25% greater in cod, respectively, as compared with haddock. These results suggest that feeding reduced protein diets at low water temperatures is unlikely to improve the growth of these species.  相似文献   

11.
ABSTRACT:   Thermal tolerance was studied in a rainbow trout strain successively selected through high temperature breeding at 20–27°C since 1966 in Miyazaki Prefecture, Japan. The hatching rate and fry mortality at high temperatures were examined in the selected strain along with normal strains cultured at water temperature of 9–17°C. The hatching rate of embryos fertilized at either 10 or 14°C and subsequently subjected to high temperatures in the blastula or neurula stage of the selected strain, was marginally higher than that of the normal strain counterparts. The upper 50% lethal temperatures (LT50) for embryos in the early segmentation, blastula and neurula stages of the selected strain were also higher than those of the normal strain counterparts. Death temperatures and LT50 of fries acclimated to 20°C of the selected strain were significantly higher than those of the normal strains. However, no difference in the critical thermal maximum was detected between the different strains. These results suggest that the selected strain of rainbow trout established by selecting successively for many generations at high temperatures acquired a degree of thermal tolerance.  相似文献   

12.
The thermal resistance traits of three clonal lines of the silver crucian carp Carassius langsdorfii (SCC-1, -2 and -3) were investigated. Individual juvenile fish reared at 20°C were exposed to thermal stress at 36.5 ± 0.5°C and their death times during this exposure were measured. The death times of SCC-2 and SCC-3 fish were 66.6 ± 31.2 and 144.7 ± 49.8 min, respectively. In contrast, all SCC-1 fish survived under these conditions. Furthermore, the thermal sensitivity of primary culture cells from each clone was determined at 37, 40 or 43°C by the Trypan blue assay. Under all treatment conditions, the thermal sensitivity of the SCC-1 primary cultures was lower than those of the others. These results estimated the correlation between the in vivo and in vitro thermal resistances. Therefore, the use of primary culture cells to evaluate thermal resistance could be a useful method of selection breeding.  相似文献   

13.
ABSTRACT: Lethal limits of high temperature were studied to clarify the effects on the survival of the endangered Japanese crayfish species Cambaroides japonicus and the alien species Pacifastacus leniusculus . After the acclimation period for 2 weeks at 16°C, the temperature was raised at a rate of 1°C per week. As a result, the ultimate upper lethal temperatures of C.   japonicus and P.   leniusculus were 27.0 and 31.1°C, respectively, and the lethal temperature for P.   leniusculus was significantly higher than for C.   japonicus . The natural distributions of these two species are discussed in terms of the temperature tolerance.  相似文献   

14.
ABSTRACT:   Fermentation of raw marine food is popular in Japan, but is occasionally associated with Clostridium botulinum outbreaks. Lactic acid bacteria in fermented food produce antibacterial substances (ABS). An ABS producing strain Iz.3.13 was isolated from commercially fermented ' izushi '. The purpose of this study was to characterize strain Iz.3.13 and the ABS it produced. Strain Iz.3.13 was identified as Pediococcus pentosaceus by morphological, biochemical characteristics and 16S rDNA sequence similarity. Strain Iz.3.13ABS produced and ABS inhibited Listeria and Cl. botulinum. The ABS was inhibited by α-chymotrypsin and proteinase K, but not by catalase, lipase, or α-amylase indicating the ABS was a bacteriocin. The bacteriocin remained active at 100°C for 15 min, and pH 2–8. Mode of action of the bacteriocin against Listeria monocytogenes was bactericidal and bacteriolytic. Partial analysis of the purified bacteriocin by Edman degradation, showed a 22-amino acid residue closely related to Pediocin AcH. However, MALDI-TOF-MS analysis estimated a molecular mass of 4621.6 Da. This is a first report of a Cl. botulinum -inhibiting bacteriocin-producer from traditional Japanese fermented marine food. The bacteriocin produced by Ped. pentosaceus Iz.3.13 might have potential to ensure the safety of fermented marine food.  相似文献   

15.
To further characterize the putative role of constitutive and inducible plasma proteins in innate resistance to furunculosis, the present authors compared the alterations in profiles of plasma proteins in resistant and susceptible salmonids, i.e. rainbow trout, Oncorhynchus mykiss (Walbaum), and brook trout, Salvelinus fontinalis (Mitchill), respectively. Rainbow trout were injected with prednisolone acetate and exposed to higher water temperature (18 °C versus 10 °C), or injected with purified lipopolysaccharide (LPS) from a virulent strain of Aeromonas salmonicida , and plasma components were examined by two-dimensional polyacrylamide electrophoresis . Two days after A. salmonicida LPS exposure, rainbow trout had a four- to five-fold increase in concentrations of plasma proteins composed of p48, p19 and p16 subunits, and a significant decrease in a 100-kDa protein group. Consistent elevation or depletion of proteins corresponding to previously reported rainbow trout A. salmonicida LPS-binding pentraxins and lectins in plasma were not observed. Brook trout exposed to A. salmonicida LPS did not have any consistent plasma protein changes. There were no significant alterations in major plasma proteins following temperature shock and prednisolone acetate administration in rainbow trout plasma. These studies demonstrate that rainbow trout with LPS-induced sterile inflammation have few alterations in major plasma proteins or LPS-binding proteins, and do not exhibit the spectrum of acute phase changes induced by inflammation in mammals.  相似文献   

16.
ABSTRACT: Heating temperatures of 30–40°C and KCl concentrations of 0.1–0.5 M altered the denaturation mode of carp myofibrils. In 0.1 M KCl medium, heating temperature affected the denaturation of rod more significantly than of subfragment-1 (S-1), and a slow decrease in solubility at 30°C was accompanied by a slow denaturation of rod. KCl concentration at heating altered the denaturation mode differently at 30°C and 40°C. Increased KCl concentrations for heating reduced the rod denaturation rate at 40°C, but it was increased at 30°C. At concentrations above 0.3*Τ*M KCl, the denaturation rate for rod became identical to that for S-1 at both temperatures. Upon heating of chymotryptic digest of myofibrils, S-1 denaturation was similarly detected as in intact myofibrils, whereas practically no rod denaturation was detected. Thus, it was concluded that myosin structure connecting S-1 and rod has an important role in the denaturation process.  相似文献   

17.
ABSTRACT:   In order to elucidate the mechanism of the changes in gel forming characteristics of fish meat by pH-lowering, the gelation-temperature curve and the gelation-moisture content curve were examined using the acidified walleye pollack surimi or neutralized one after acidification. In the gelation-temperature curve, the gel strength was highest at 30°C and lowest at approximately 50–60°C, irrespective of pH shifting. The gel strength at 30°C and 80°C decreased with the decrease in pH value. The neutralization of acidified surimi improved the gel strength, but it was considerably lower than the original gel strength. The gel strength at 50–60°C was not affected by pH lowering. The gel strength at 80°C could not be revived to the original by pH readjustment, either in the presence or in the absence of EDTA. These results suggest that irreversible changes of meat protein take place under the low pH, and the oxidation ability of sulfhydryl (SH) groups of protein molecule is not affected by pH-shifting.  相似文献   

18.
ABSTRACT:   The effect of storage temperature (0, 5, 10, and 15°C) and killing procedure (instant, struggled, temperature shocked, and spinal cord destruction killing) on post-mortem changes in the muscle of the horse mackerel caught near Nagasaki, Japan, was investigated. Temporal changes in adenosine triphosphate (ATP), inosine monophosphate (IMP), and lactic acid concentrations were slowest at 10°C storage temperature. The increase in K -values was slower at 10°C and below than at 15°C storage temperature. In addition, 10°C storage temperature was most suitable for maintaining a constant breaking strength value of the muscle. Regarding the effect of killing procedure, temporal changes in ATP, IMP, and lactic acid concentrations were slowest when killed by spinal cord destruction. The increase in K -value and the decrease in breaking strength were also slowest in the spinal cord destruction group. From these results, it was considered that storage at 10°C temperature and spinal cord destruction killing procedure were most effective in delaying post-mortem change in the horse mackerel.  相似文献   

19.
ABSTRACT:   Changes in meat firmness and structure of cultured yellowtail at several storage temperatures, from −1.5°C to 10°C, were compared. Firmness decreased less at −1.5°C and 10°C than at the other temperatures. During storage at temperatures from −0.5 to 4.0°C, expansion of intercellular space, which indicates weakening of the connecting force between muscle cells, began to increase after 8 h storage, and the ratio of space to the whole area increased by 3.4–4.9 times after 24 h of storage. However, at −1.5°C and 10°C, the increase of intercellular space was suppressed, and the ratio was 2.4–2.6 times, even after 24 h storage. Collagen fibrils connecting muscle cells disintegrated after 24 h storage at all storage temperatures. Conversely, in 10°C storage, the fine structure of muscle, except for collagen fibrils, was maintained better than at other storage temperatures. These findings indicate that −1.5 and 10°C storage could maintain fish-meat quality for longer periods than storage at −0.5, 1.0, or 4.0°C, the normal refrigeration temperature.  相似文献   

20.
The present study was carried out to investigate the influence of water temperature on the growth performance and digestive enzyme (pepsin, trypsin and lipase) activities of Chinese longsnout catfish. Triplicate groups of Chinese longsnout catfish (35.6±0.48 g, mean±SE) were reared at different water temperatures (20, 24, 28 and 32 °C). The feeding rate (FR), specific growth rate (SGR) and feed efficiency ratio (FER) were significantly affected by water temperatures and regression relationships between water temperature and FI, SGR as well as FER were expressed as FR=−0.016 T 2+0.91 T −10.88 ( n =12, R 2=0.8752), SGR=−0.026 T 2+1.39 T −17.29 ( n =12, R 2=0.7599) and FER=−0.013 T 2+0.70 T −8.43 ( n =12, R 2=0.7272). Based on these, the optimum temperatures for FR, SGR and FER were 27.66, 26.69 and 26.44 °C respectively. The specific activities of digestive enzymes at 24 or 28 °C were significantly higher than that at 20 or 32 °C. In addition, there was a significant linear regression between FR or SGR and specific activities of pepsin and lipase, which indicated that pepsin and lipase played important roles in regulating growth through nutrient digestion in Chinese longsnout catfish.  相似文献   

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