Study On Antimicrobial Activity Of Yellow Water-wine Fermentation

Yellow water-wine fermentation,brown liquid,is the byproduct in liquor production by solid fermentation.Yellow water contains a large amount of nitrogen compounds,reducing sugar,and flavor components such as alcohol,ester,ketone,aldehyde,acid and so on,so if yellow water is discharged directly without treatment,then environment is caused.At present,yellow water is usually used to blend liquor,produce organic acids,brew vinegar,extract the flavor substances and so on.In this paper,antibacterial properties and applications in the food of yellow water are researched.First of all,the main compositions of yellow water arestudied;then,the antibacterial properties of yellow water are verified;the antibacterial stabilities and mechanisms are discussed;finally,the effect of preservation of chilled meat treated by yellow water is studied.The main research contents and resulted are as follows:Experiments on the analysis of the components of yellow water show that:pH is 4.34,the yellow water;the content of Ethanol is 1.037 mL/100mL;the content of small molecule sugar is 11.01 mg/mL,the content of amino acid reached up to 5.11 mg/mL;The content of acetic acid is 737.58 mg/100mL,the content of acetate formic acid is 248.73 mg/100mL;a total of 56 kinds of volatile components are contained,the percentage of esters accounted for 90.379%oftotal volatile constituents.The antimicrobial activities of the yellow water were evaluated,and the resultsas follow:yellow water displayed significant inhibition to S.aureus,Salmonella,E.coli,Bacillus subtilis,Penicillium and Aspergillus and assessmentofminimum inhibitory concentration showed that yellow water of 6.25%,6.25%,6.25%,6.25%,0.78%,1.56%were the MIC value respectively.The antibacterial stability tests of the yellow water are showed that the antibacterial of the yellow water is stable to temperature and ultraviolet radiation;the yellow water have the most powerful antibacterial activity under the acid medium;sugar,Fe²⁺,Na⁺,K⁺,Ca²⁺,Mg²⁺,could increase the antibacterial activity and Fe²⁺exhibited best effect in these metal ions.The experiments about the antimicrobial mechanism of yellow water are proved that the results of growth curve of Bacillus subtilis indicated that the yellow water could inhibit the logarithmic growth of Bacillus subtilis,the surface of the bacteria treated with yellow water is rough by means of the scanning electron microscope,while the surface of the bacteria in control group is smooth,yellow water could not change the bacterial membrane permeability by the test of the conductivity of Bacillus subtilis and OD260 of the Bacillus subtilis,yellow water could inhibit bacterial protein synthesis by SDS-PAGE and the band of Bacillus subtilis with yellow water turned lighter,fluorescence microscopy and fluorescence spectrophotometer results showed that DAPI integrated with Bacillus subtilisand the quantity of DNA after treated with yellow water for 9h.and RNA after treated with yellow water for 3h.were reducedby 30.395%and 39.643%respectively.Thepreservationeffectof yellow water was assessed,with number of colonies,and TVB-Nvalue during storage period as assessment indicators.Results showed thatcompared with the control group,thetotal numberofcolonies of the tested groups with yellow water could be controlledand TVB-N valuecould be slowed down.Therefore yellow water displayed a high preservation effect on chilled pork.