魏华
食品微生物学,微生态学,功能食品与食品安全
个性化签名
- 姓名:魏华
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学术头衔:
博士生导师
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学科领域:
微生物学
- 研究兴趣:食品微生物学,微生态学,功能食品与食品安全
魏华,男,1966年生,博士、博士生导师、研究员、食品科学与技术国家重点实验室固定成员。江西省新世纪百千万人才工程第一、二层次人选,江西省海外人才。现任中德联合研究院副院长,中国菌物学会理事,江西省菌物学会副理事长,江西省食用菌协会副会长,江西省营养学会常务理事,科技部国际合作计划项目评审专家。
研究方向:食品微生物学,微生态学,功能食品与食品安全,共承担各级课题12项,其中作为第一或第二主持人完成省部级重点课题6项,发表学术论文60余篇,SCI收入论文10多篇,英文论著一部。研究成果获江西省科学技术进步奖三等奖三项,江西省技术发明奖二等奖两项,江西省自然科学奖三等奖一项。
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【期刊论文】Effects of Anti-Caries Antibodies on Lactobacillus GG in Its Fermentation and Storage Periods1
魏华, WEI HUA*, PERTTI MARNILA#, AND HANNU KORHONEN#
BIOMEDICAL AND ENVIRONMENTAL SCIENCES 15(2002)153-165,-0001,():
-1年11月30日
To investigate how antibodies influence the fermentation of Lactobacillus GG and how Lactobacillus GG influences the biological properties of antibodies during the fermentation and storage periods. Methods Anti-caries immune colostrum powder (IP) and control colostrum powder (CP), skimmed milk powder (SP) at concentrations of 1%, 2.5%, 5% and 10% (w/v) were added to MRS and 50mM Hepes buffer system was used in the milk, the growth curves of Lactobacillus GG including viable cells, lactic acid concentatrion and pH, and also the titer of specific antibodies were determined during the fermentation and storage periods. Results In MRS, SP could improve the growth of Lactobacillus GG in all periods of fermentation, especially at the concentrations of 5% and 10%. CP at the concentrations of 1% and 2.5% had a good initial velocity at the beginning and CP(1%, 2.5%, 5%, 10%) in all the groups could reach a high viable cell concentration at the end of fermentation, which suggested that there were some growth factors for Lactobacillus GG in CP overcoming the inhibition of unspecific antibodies. IP at 1%, 2.5%, 5% and 10% could inhibit the growth of Lactobacillus GG in all the fermentation periods, the critical concentration point was between 2.5%-5%, and there was a competition between growth factors and the inhibition of specific antibodies. In pasteurized milk, the influence of Hepes could help the fermentation start quickly and reach the log phase earlier than in the control group; however, when combined with 5% IP, the growth of Lactobacillus GG was strongly inhibited during all the fermentation periods. The fermentation of Lactobacillus GG had no significant effect on the titer change of anti-caries antibodies during the fermentation and storage periods. Conclusion SP and CP is beneficial to the growth of Lactobacillus GG in MRS, whereas there is a competition between growth factors and the inhibition of specific antibodies to the growth of Lactobacillus GG, the critical concentration of IP is 2.5%-5%. Hepes could influence the titer of antibodies through buffering Ph, thus influence the fermentation of. Lactobacillus GG. The fermentation of Lactobacillus GG with IP or CP could be used for the development of functionally fermented immune milk in the future.
Antibody, Lactobacillus GG, Fermentation
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魏华, Sascha Baur a, Ralph Klaiber a, Hua Wei b, Walter Peter Hammes b, Reinhold Carle a, *
Innovative Food Science and Emerging Technologies 6(2005)171-182,-0001,():
-1年11月30日
The effects of cold and warm, chlorinated water as well as warm water without chlorination for pre-washing trimmed, cored iceberg lettuce heads was assessed regarding the shelf-life and physiological properties of the resulting ready-to-use (RTU) produce. On a pilot-plant scale, lettuce heads were shredded with or without pre-washing (50℃, no chlorine; 4 and 50℃, 200 mg/l free chlorine; 60s). After shredding, lettuce was washed for 90s (tap water, 4℃), spin-dried, packaged in 200g consumer-sized bags, and stored at 4℃ for ≦9 days. Samples were analyzed for their headspace O2 and CO2 levels, sensory properties, microbiological status, and phenylalanine ammonia-lyase (PAL) activity at regular intervals throughout processing and storage. Parallelly, instrumental color and texture measurements were performed. All pre-washing procedures of lettuce heads lowered the initial counts of total aerobic bacteria, pseudomonades, and Enterobacteriaceae by≧1.63, ≧1.55, and ≧1.85 log10 cfu/g, respectively, while the single-wash of shredded lettuce in tap water without any pre-washing resulted in significantly smaller reduction rates (0.23, 0.11, and 0.71 log10 cfu/g, respectively). During storage, all prewashing procedures had a persistent effect on bacterial counts of the RTU lettuce. Furthermore, all pre-washing procedures delayed vascular tissue browning at cut edges and retarded the decline in the overall visual quality of the samples. Whereas wound-induced PAL synthesis was reduced by the use of warm water (±chlorine), O2 depletion and CO2 evolution in the corresponding bags were slightly enhanced, thus proving that processing kept the food as a living tissue.
Iceberg lettuce (, Lactuca sativa L., ), , Ready-to-use, Fresh-cut, Minimal processing, Pre-washing, Chlorine, Warm water, Sensory and microbiological quality, Phenylalanine ammonia-lyase
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魏华, 许杨
食品工业科技,2001,22(4):10~12,-0001,():
-1年11月30日
本文研究乳酸及其代谢产物对幽门螺杆菌繁殖的影响。采用平板活菌计数法,测定乳酸、乙酸的不同浓度、酸性或中性环境条件下,混合酸,乳酸菌代谢产物上清液以及干酪乳杆菌鼠李糖亚种的代谢活动对幽门螺杆菌的抑制作用。结果表明:乳酸和乙酸对幽门螺杆菌的抑制存在协同作用。干酪乳杆菌鼠李糖亚种发酵上清液对幽门螺杆菌作用不仅取决于乳酸,还依赖于其热敏感的成分;乳酸菌可竞争抑制幽门螺杆菌的繁殖。
干酪乳杆菌鼠李糖亚种, 幽门螺杆菌, 抑菌, 乳酸, 乙酸
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魏华, 李雁群, 舒青龙, 罗宇春
中国微生态学杂志,2000,12(5):259~261,-0001,():
-1年11月30日
目的对保加利亚乳杆菌、嗜热链球菌的微囊化工艺进行摸索.方法采用喷雾干燥方法.结果以C胶(13.3ml)+B胶(20g)微囊化对乳酸菌的保护效果较好,菌体存活率达34.6%,而C胶(75ml)+A胶(50g)微囊化对乳酸菌的保护效果最佳,菌体存活率达78%,冷冻干燥工艺结合微囊化技术,可获得较高存活率的乳酸菌活性.结论微囊化技术可提高菌体的抗热性.
保加利亚杆菌, 嗜热链球菌, 微囊化, 喷雾干燥
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魏华, 傅金衡, 孙红斌, 许杨, 章仕兴, 袁勇芳
中国乳品工业,2011,29(1):16~19,-0001,():
-1年11月30日
采用双歧杆菌、蜡样芽孢杆菌及低聚果糖制成一种新型复合微生态制剂,在温度25℃、干燥条件下其活菌数保持基本稳定的时间为12个月,毒理实验表明其安全无毒。
微生态制剂, 双歧杆菌, 蜡样芽孢杆菌, 低聚果糖
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