25 February 2024, Volume 50 Issue 4
    

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  • DU Shuying, BAO Wentao, WU Liping, ZHU Dongcai, YANG Tao, LI Jie, LI Guocheng, REN Cong, XU Yan
    Food and Fermentation Industries. 2024, 50(4): 1-9. https://doi.org/10.13995/j.cnki.11-1802/ts.035516
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    The changes of microbial community structure and biomass of different layers of Daqu for the production of special-flavor Baijiu (Te-Daqu) and its correction with flavor compounds are not well understood. In this study, the absolute quantitative and relative quantitative amplification sequencing techniques were used to determine the microbial compositions as well as their changes of different layers of Te-Daqu. Moreover, microbial source tracking was used to analyze the origins of dominant bacteria and fungi. Headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry was used to analyze the content of flavor compounds in different layers of Te-Daqu. The results showed that the total bacterial biomass in core of Te-Daqu was significantly lower than that of surface-layer and middle-layer, i.e, was 55% of that of surface-layer and 53% of that of middle-layer. Weissella, Lactobacillus, and Enterobacter were the dominant bacteria within the surface-layer. Thermoactinomyces was the specific bacteria of the core-layer, whereas Saccharopolyspora only dominated in the middle- and core-layer rather the surface-layer. Isatchenkia and Pichia were the main yeasts within the surface-layer, while Aspergillus was the dominant mold within the core-layer. The total contents of alcohols, aldehydes and ketones, pyrazines, ethers, and phenols in the core-layer were higher than that in the surface- and the middle-layers, while the total contents of esters in the surface-layer were higher than that in the core-layer. These results provided an essential reference to optimize the Te-Daqu making process and to improve the quality of Te-Daqu by using ecological fermentation technology.
  • HU Yunxiao, WU Junjun, ZHAO Beichen, WANG Yang, KANG Zhen
    Food and Fermentation Industries. 2024, 50(4): 10-16. https://doi.org/10.13995/j.cnki.11-1802/ts.035458
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    Hyaluronic acid has a variety of physiological functions such as moisturizing and lubrication, and has been widely applied in food, medicine and cosmetics. Nowadays, the production of hyaluronic acid mainly relies on the fermentation of S. zooepidemicus. While, unclear genomic background limits the modification of S. zooepidemicus as a chassis cell and the improvement of hyaluronic acid fermentation yield. First, the genome-wide and transcriptome data of S. zooepidemicus WSH-24 were sequenced and analyzed in this study, and it was found that the strain had efficient glycolytic pathway and lactic acid synthesis capabilities, as well as incomplete tricarboxylic acid cycle and the absence of multiple amino acid synthesis pathways. Combined with the analysis of growth curves, this strain was further determined to be deficient in four amino acids: Valine, glutamine, arginine and tryptophan. On top of that, the yield of hyaluronic acid reached (2.65±0.02) g/L by exogenous addition of corresponding amino acids. Subsequently, combined with transcriptome sequencing data, the transcription level of vitamin B5, B7 and B12-related synthetic genes were determined to be low. To effectively improve the synthesis of hyaluronic acid, the yield of hyaluronic acid reached (2.46±0.07) g/L by exogenous addition of corresponding vitamins. Finally, by optimizing the media components, the fermentation concentration of hyaluronic acid increased to 5.63 g/L in a 3 L fermenter, and the production intensity was 0.31 g/(L·h) (33.33% higher than that before optimization). This study lays foundation for the further modification of S. zooepidemicus WSH-24, and provides support for hyaluronic acid on the increasing of yield.
  • SHENG Diqing, NIU Chengtuo, YAN Yanan, ZHENG Feiyun, LIU Chunfeng, WANG Jinjing, LI Qi
    Food and Fermentation Industries. 2024, 50(4): 17-24. https://doi.org/10.13995/j.cnki.11-1802/ts.035378
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    There is a wide range of applications for β-1,4-endoglucanase in the detergent industry, which with good low temperature and alkaline tolerance is an important prerequisite for its industrial application. In this thesis, a novel β-1,4-endoglucanase gene EgDC from Deinococcus cellulosilyticus with low-temperature tolerance was obtained by gene mining. It was expressed in Escherichia coli, with most of it existed in the periplasmic space and a small portion secreted to the extracellular space. The enzymatic properties of EgDC enzyme were characterized, and it was found that the optimum temperature and pH of the enzyme were 40 °C and pH6.5, respectively. It could maintain more than 70% of its activity at 20 °C, while its half-life reached 83.43 min and 53.79 min at pH8.0 and pH9.0. The β-1,4-endoglucanase EgDC had good catalytic properties with specific enzyme activity and kcat/Km values reaching (26.38±1.43) U/mg and (520.03±17.07) s-1/mg, respectively, which is also highly tolerant to metal ions and surfactants. Thus, the new β-1,4-endoglucanase EgDC has good catalytic ability and is stable at low temperature, alkaline environment and in the presence of surfactant. Therefore, it has potential industrial applications.
  • WANG Guanna, ZHENG Yipei, ZHENG Pu
    Food and Fermentation Industries. 2024, 50(4): 25-30. https://doi.org/10.13995/j.cnki.11-1802/ts.035407
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    Amycolatopsis sp. CCTCC NO: M2011265 is a strain that can biotransform ferulic acid to produce vanillin. In this study, the Illumina HiSeq sequencing platform was used to perform whole genome sequencing,splicing, gene prediction, and functional annotation were performed to screen and identify functional genes involved in vanillin biosynthesis from the whole genome of Amycolatopsis sp. The results showed that a total of 64 scaffolds were assembled, with the whole genome assembly size of about 8 425 551 bp and the total GC content of 71.89%. Through bioinformatics analysis, the key genes of vanillin synthesis including ech, fcs, and ech2, and the vanillin degradation gene vdh gene were found, in which ech-fcs belonged to a gene cluster. In addition, the overexpression strain of ech-fcs-ech2 was constructed, and the shaker fermentation showed that the conversion of ferulic acid to vanillin was accelerated and the fermentation time was significantly shortened. The whole genome information obtained in this study provides a basis of genetic information for understanding the metabolic mechanism of Amycolatopsis sp. during the fermentative production vanillin from ferulic acid, and also provides theoretical support for the research of obtaining high vanillin-producing strains through metabolic engineering.
  • XIE Ling, LIU Shuangping, MAO Jian
    Food and Fermentation Industries. 2024, 50(4): 31-36. https://doi.org/10.13995/j.cnki.11-1802/ts.034820
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    During the production and storage of Huangjiu, the liquor often has off-flavor and sediment. Activated carbon is widely used in the post-treatment of liquor because of its strong adsorption capacity. In this experiment, Huangjiu was filtered by activated carbon, not only the off-flavor was removed, but also some undesirable secondary metabolites in Huangjiu were adsorbed, such as fusel alcohols, biogenic amines, purines, and ethyl carbamate. The results showed that the more active carbon was added, the more adsorption amount of the above substances, but the color and flavor loss more of the original Huangjiu. Under the optimum adsorption conditions: 10 g/L activated carbon, 35 ℃ and 9 h, the sensory evaluation score was 85(the initial score was 82). The acidity decreased by 27.96%, and amino acid nitrogen had little loss. Fusel alcohols decreased by 14.22%, biogenic amines decreased by 31.10%, purines decreased by 27.78% and ethyl carbamate decreased by 30.77% respectively, and esters retained. This study provides a convenient and effective method for the quality control of Huangjiu in the industrial production.
  • CHEN Hanqi, ZHANG Weijian, CHANG Cuihua, GU Luping, SU Yujie, YANG Yanjun, LI Junhua
    Food and Fermentation Industries. 2024, 50(4): 37-43. https://doi.org/10.13995/j.cnki.11-1802/ts.035474
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    In this study, low-fat set yogurt was prepared with egg white protein as a quality improver. The influences of the ratio of whey protein to egg white protein, total protein content and sucrose content on the pH, firmness, rheological properties, water state and sensory quality of set yogurt was investigated. The increase of egg white protein ratio increased the pH, firmness, storage modulus and apparent viscosity and water-holding capacity of yogurt. The yogurt with a total protein content of 2.5% failed to set, while the yogurt can set well when the total protein content of yogurt achieved 3.5% and 4.5%. The addition of sucrose improved the sensory quality of yogurt, it turned out that yogurt with a sucrose content of 6% had the highest sensory score. Correlation analysis showed that the texture of yogurt was positively correlated with storage modulus, firmness and pH, and negatively correlated with water-holding capacity. These results suggest that the egg white protein is effective to improve the quality of low-fat set yogurt.
  • LIU Tiezhong, GAO Zhiqiang, HOU Dexin, XIE Xixian, WU Heyun
    Food and Fermentation Industries. 2024, 50(4): 44-50. https://doi.org/10.13995/j.cnki.11-1802/ts.035599
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    In this study, an inosine-producing strain Escherichia coli INO4-5 was used as the starting strain, and the metabolic flow of inosinic acid (IMP) node was optimized in view of the high content of byproducts, low inosine production and the requirement of additional adenine during fermentation. Firstly, the purAbsu gene from Bacillus subtilis was expressed using different promoters and ribosome binding sites to strengthen the adenosine synthesis branch, which enabled the strain to produce 29.5 g/L inosine in 5 L fermentor without extra addition of adenine. Then, the original promoter of guaB gene was replaced to weaken the guanosine synthesis branch and guaC gene was overexpressed to promote guanylic acid reflux to IMP, which significantly reduced the byproduct content of the strain and increased the inosine production to 35.1 g/L. Finally, different 5'-nucleotidases were screened and enhanced, and the introduction of specific 5'-nucleotidase gene (ISN1) from Saccharomyces cerevisiae was found to effectively promote inosine production. The resulting strain INO7-6 produced 41.2 g/L inosine with yield of 0.17 g/g glucose and productivity of 0.86 g/(L·h) in 5 L fermentor. The inosine production of this strain is the highest within the genetically engineered strains reported so far, laying a good foundation for the industrial production of inosine.
  • LIU Yang, WANG Chengkeyi, YANG Yu, LUO Zonghong, CHANG Guanhong, WANG Xin, ZHANG Chunling
    Food and Fermentation Industries. 2024, 50(4): 51-58. https://doi.org/10.13995/j.cnki.11-1802/ts.035447
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    This work was aim to investigate the bactericidal effect of low concentration slightly acidic electrolyzed water (LcSAEW) against Vibrio parahaemolyticus and Shewanella putrefaciens in pure culture and shrimp. In this study, the effects of LcSAEW on the antibacterial effect, cell membrane integrity and cell morphology of both bacteria were analyzed by plate counts, growth curves, conductivity, membrane potential, leakage of intracellular material, reactive oxygen species (ROS) and microscopic observation. The results showed that when pure cultures of V. parahaemolyticus and S. putrefaciens were treated with LcSAEW at available chlorine concentrations of 4 or 8 mg/L for 30 s, the colony count decreased by more than 8 lgCFU/mL. Treatment of shrimp inoculated with two target bacteria with 10 mg/L LcSAEW for 10 min resulted in a reduction in colony counts of 1.6 and 1.25 lgCFU/mL, respectively. The metabolic activity and intracellular ATP concentration were observed decreased in both type of bacteria, whereas, the conductivity, extracellular DNA, protein and K+ contents increased by LcSAEW treatment. In addition, the membrane potential showed hyperpolarization, the intracellular ROS accumulated, and the cell morphology appeared depression and shrinkage. In summary, LcSAEW can destroy cell structure, cell membrane permeability, and therefore, result in disturbance of bacterial activity, and even apoptosis occurs. This study provides a theoretical basis for the application of LcSAEW in aquatic products.
  • WANG Lanfeng, SHI Feng, HUANG Jinrong, LI Yongfu
    Food and Fermentation Industries. 2024, 50(4): 59-67. https://doi.org/10.13995/j.cnki.11-1802/ts.035433
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    This study aimed to inactivate brown rice lipase and control the free radical intensity by radio frequency (RF) technology to improve its storage stability. The effects of electrode gap, temperature, water supplementation rate, and incubating time on lipase inactivation rate and free radical intensity of brown rice were investigated, and the optimal processing parameters for the highest lipase inactivation rate and the lowest free radical intensity were obtained by orthogonal experiments, respectively. Finally, the effect of RF treatment on the storage stability of brown rice was analyzed by comparing the changes of two RF-treated brown rice samples under optimal processing parameters and one untreated brown rice sample during 28-day storage at 37 °C. Results showed that the best processing parameters with the highest lipase inactivation rate (sample I) were obtained by single factor and orthogonal experiments, which were an electrode gap of 145 mm, temperature of 105 ℃, and water supplementation rate of 4.5%. The best processing parameters with the lowest free radical intensity (sample Ⅱ) were an electrode gap of 145 mm, temperature of 95 ℃, and water supplementation rate of 4.5%. The lipase inactivation rate of the resulting sample Ⅰ and sample Ⅱ were 62.65% and 41.77%, respectively, while the free radical intensities were 0.891 and 0.699, respectively. During accelerated storage, the peak fatty acids value of samples Ⅰ and Ⅱ were 22.42 and 24.00 mg/100 g, respectively, both were within the suitable storage quality range of <25 mg/100 g of rice, while the peak fatty acids value of the untreated sample was 33.17 mg/100 g, which exceeded the standard. The peak peroxide value of sample Ⅱ was lower than those of sample Ⅰ and the untreated sample, and it was within the acceptable range. During the storage period, the free radical intensity of two brown rice samples treated with RF showed an increasing trend, and the free radical intensity of sample Ⅱ was the lowest in the samples treated with RF. Furthermore, the final hexanal concentration of sample Ⅱ was lower than that of sample Ⅰ, and the polyunsaturated fatty acids of sample Ⅱ had the slowest oxidation rate. Moderate inactivation of lipase under the control of free radical intensity could improve the storage stability of brown rice, while merely enhancing the lipase inactivation but neglecting the increase of free radical intensity could not improve the storage stability of brown rice.
  • GUO Yuxiao, LEI Xingmeng, LIU Yao, DENG Lili, ZENG Kaifang
    Food and Fermentation Industries. 2024, 50(4): 68-76. https://doi.org/10.13995/j.cnki.11-1802/ts.034241
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    This study aimed to investigate the effects and mechanism of ultrasonic (US) combined with salicylic acid (SA) treatment on the postharvest black spot of jujube during storage. This paper used the US alone or combined with SA to treat jujube fruits, determined the incidence rate and natural decay rate, then screened the best treatment conditions, and further investigated its control mechanism in terms of its direct effect on pathogenic bacteria and induced disease resistance in jujube fruits. Results showed that the US alone or combined SA treatment significantly controlled the disease incidence of black spots and reduced the natural decay rate of jujube, and the combined treatment was significantly better than that alone (P<0.05). Furthermore, US combined with SA treatment significantly inhibited the mycelial growth of Alternaria alternata in vitro (P<0.05). US treatment not only reduced the attachment of A. alternata at the wound of the jujube but also caused microcracks to form on the surface of the jujube fruit skin, which facilitated the contact between SA and fruit and promoted the penetration of SA into the fruit. In addition, the combined treatment significantly increased the activity of peroxidase, polyphenol oxidase, phenylalanine deaminase, and 4-coumarate coenzyme A ligase (P<0.05), promoted the accumulation of total phenols, flavonoids, free phenols, and bound phenols (P<0.05), induced disease resistance, and improved the defense ability of jujube fruit against diseases, thus reducing fruit decay rate. In conclusion, the US combined with SA has good research potential and development prospects as a green and safe treatment for the control of postharvest black spot disease of jujube.
  • ZHANG Tipei, LI Qing, BAO Honghui, SHEN Zhengxin, SHI Juan, TANG Qianyong, CHENG Yifang, ZHOU Rui
    Food and Fermentation Industries. 2024, 50(4): 77-84. https://doi.org/10.13995/j.cnki.11-1802/ts.034524
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    The in vitro antioxidant, anti-diabetic, and acetylcholinesterase inhibitory activities of polyphenol extracts from broken green tea under different drying treatments were investigated in this study. Two different drying processes, including steam drying combined with vacuum drying and vacuum-freeze drying, were used to dry the ethyl acetate extraction phase of broken green tea, the color values, scavenging abilities of DPPH free radicals, ABTS cationic radicals, and ·OH, FRAP antioxidant capacities, and the inhibitory activities against α-amylase, α-glucosidase, and acetylcholine esterase, as well as anti-glycosylation activities of two extracts, were comparatively evaluated. Results showed that the vacuum-freeze drying polyphenol extract from broken green tea (BGTE-FD) displayed a deeper yellow color and stronger scavenging abilities of DPPH free radicals, ABTS cationic radicals, and ·OH, and FRAP antioxidant capacities with the IC50 values of 2.64 mg/L, 5.17 mg/L, 247.01 mg/L, and 27.73 mg/L, respectively, and meanwhile exhibited higher inhibitory activities against α-amylase, acetylcholine esterase, and α-glucosidase with the IC50 values of 85.84 mg/L, 416.45 mg/L, and 4.38 mg/L, respectively, compared with the steam drying combined with vacuum drying polyphenol extract from broken green tea (BGTE-SVD). In addition, BGTE-FD showed stronger α-glucosidase inhibition than that of acarbose (IC50=929.59 mg/L). Moreover, the inhibition rates of BGTE-FD and BGTE-SVD on advanced glycosylation end products were 65.28% and 63.66%, respectively, slightly lower than that of aminoguanidine (71.81%). Therefore, the polyphenol extracted from broken green tea by vacuum-freeze drying method has strong in vitro antioxidant and anti-diabetic activity and certain inhibitory activity against acetylcholinesterase, and the broken green tea can be used as a potential natural resource for the development of hypoglycemic and anti-dementia products.
  • YI Yongxin, WANG Xuemin, XIANG Jun, ZANG Liping, CHEN Caixia, CHEN Dongjie, WANG Xuejiao, CAO Jianxin
    Food and Fermentation Industries. 2024, 50(4): 85-92. https://doi.org/10.13995/j.cnki.11-1802/ts.034458
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    In this study, Xuanwei hams were used as the research objects. The effects of different curing agents and rinsing processes on the taste of Xuanwei hams were investigated. The difference in taste substances in Xuanwei hams was analyzed by sodium ion content, water content, water activity, amino acids, nucleotides, molecular weight distribution, and electronic tongue. Results showed that the sodium ion content of the ham cured with seaweed iodized salt and rinsed by a high-pressure water gun was the highest at 6.61 g/100 g. The highest amino acid content in the ham cured by sodium chloride and soaked in water was 961.96 mg/100 g. The nucleotide content in the ham cured by seaweed iodized salt and rinsed with a high-pressure water gun was up to 493.38 mg/100 g. Molecular weight distribution analysis showed that the ham soaked in water had the highest content of small molecule peptides (<1 000 Da). Electronic tongue analysis showed that the umami and saltiness of ham rinsed with a high-pressure water gun were significantly higher than the ham soaked in water. Principal component analysis (PCA) indicated that Xuanwei hams rinsed with a high-pressure water gun and cured by seaweed iodized salt, and sodium chloride were closer in umami, saltiness, and richness. This study provided a theoretical basis and technical support for improving the quality and industrialization of Xuanwei hams under the premise of elucidating the effects of different curing agents and rinsing processes on the taste of Xuanwei hams.
  • XU Wensi, YANG Qifu, YANG Mingyi, DENG Aihua, WANG Ruisong, YANG Pinhong, SU Jianxin
    Food and Fermentation Industries. 2024, 50(4): 93-101. https://doi.org/10.13995/j.cnki.11-1802/ts.034233
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    Taking the Mauremys reevesii eggs as the research object, the general nutrients, mineral elements, fatty acids, amino acids, and antioxidant properties of the eggs in vitro were determined and analyzed. Results showed that the water content of fertilized and non-fertilized eggs was (77.82±0.54)% and (79.33±0.94)%, respectively, without significant difference. The contents of ash, total sugar, crude fat, and glucose in dry weight of fertilized eggs were (7.22±0.05)%, (12.60±0.02)%, (32.63±1.36)%, and (0.114±0.006)%, respectively. They were significantly higher than those of unrefined eggs (6.19±0.13)%, (11.09±0.05)%, (30.68±1.24)%, (0.036±0.005)%, respectively. The contents of crude protein in fertilized and non-fertilized eggs were higher with (52.68±0.38)% and (52.79±0.27)% and there was no significant difference. Among the eight mineral elements measured, the phosphorus content was the highest (12 900-14 300 mg/kg) in Mauremys reevesii eggs, as well as a small amount of selenium (0.483 5-0.431 5 mg/kg). The contents of sodium and potassium in fertilized eggs were significantly higher than those in non-fertilized eggs. The total fatty acid of unfertilized eggs (279.43±0.94) mg/g was significantly higher than that of fertilized eggs (213.41±3.74) mg/g. The essential fatty acid of humans was also significantly different, however, there was no significant difference between the proportions of saturated fatty acid and unsaturated fatty acid in the total fatty acid. There was no significant difference in total amino acid (521.94-529.99 mg/g) and essential amino acid ratio (40.34%-40.58%) between fertilized and non-fertilized eggs of Mauremys reevesii. During the simulated digestion in vitro, the ABTS cationic radical scavenging ability, ferric ion-reducing antioxidant power, and protein digestibility increased significantly. The ABTS cationic radical scavenging ability and ferric ion reducing antioxidant power increased by 4 times and 3 times in the intestinal digestion, but there was no significant difference between fertilized and non-fertilized eggs of Mauremys reevesii. The Tricine SDS-PAGE showed that the protein molecular weight of fertilized and unfertilized eggs in intestinal digestive juices was less than 3.3 kDa with the progress of digestion. The increase of small molecular peptides was consistent with the trend of antioxidant properties. It provides a scientific basis for the consumption, development, and utilization of Mauremys reevesii eggs.
  • ZENG Bo, PU Jizhou, CHEN Qiuxu, RAO Jiaquan, ZOU Yongfang, WEN Jing, HUANG Zhiguo,WEI Chunhui
    Food and Fermentation Industries. 2024, 50(4): 102-109. https://doi.org/10.13995/j.cnki.11-1802/ts.035340
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    The Baijiu quality was affected by the enzymatic reaction of pit mud microorganisms. At present, there was little research on pit mud enzyme activity and spatial distribution characteristics of nitrogen metabolism enzymes in pit mud. The study analyzed physicochemical indicators and enzyme activities of pit mud at different locations. High-throughput sequencing was used to elaborate the bacterial communities. Cluster analysis was used to explore the distribution characteristics of the bacterial community from the view of space-time. Gene sequence of pit mud microorganism was used to predict the relative abundance of enzymes which involved in nitrogen metabolism. The results showed that ammonium nitrogen content (1 478.37 mg/kg), catalase activity [1.731 mg/(g·d)] and protease activity [1.107 mg/(g·d)] increased from top to bottom in the pit, while dehydrogenase activity decreased. Firmicutes was the absolute dominant bacteria of pit mud. Lactobacillus, Caproiciproduces, and Fastidiosipila were the first dominant bacteria in bottom pit mud, wall mezzanine pit mud, and wall top pit mud, respectively. Ammonium nitrogen, protease, and Aminobacterium showed significant positive correlation (P<0.05). Acid phosphatase was significantly negatively correlated with Lactobacillus (P<0.05), urease was significantly positively correlated with Synthephaceticus (P<0.05). In the function prediction of PICRUSt2, the relative abundance of functional enzymes that involves in nitrogen metabolism in pit mud is significantly different at different locations (P<0.05). Enzyme activity affected pit mud material circulation. Material exchange was an important driving force for microbial interaction. Functional enzyme activity could measure the intensity of nitrogen metabolism. It can be seen that pit mud location had an important impact on the distribution of nitrogen metabolizing enzymes and nitrogen metabolism. The study provides a theoretical basis for analyzing the participation of microorganisms in the material circulation process in pit mud.
  • LI Hongyang, ZHANG Tonghua, LUO Lirong, LI Sheng
    Food and Fermentation Industries. 2024, 50(4): 110-117. https://doi.org/10.13995/j.cnki.11-1802/ts.037764
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    In order to provide capsaicin-tolerant lactic acid bacteria for the production of pickled pepper by enhanced fermentation, a capsaicin-tolerant Lactobacillus plantarum Y-6 was screened and identified from the old brine of homemade pickled pepper in Sichuan. The relative growth rate under 0.5 g/L capsaicin was (70.16±0.03)%. The results of bacterial conductivity, nucleic acid and protein leakage, and bacterial cell ultrastructure showed that capsaicin delayed the growth of lactic acid bacteria by destroying the wall membrane structure of lactic acid bacteria. Strain Y-6 could maintain relatively intact cell morphology under IC50(0.571 g/L) capsaicin treatment, and the inhibitory effect of capsaicin was lower than that of commercial lactic acid bacteria 6239. RT-qPCR results showed that Y-6 responded to capsaicin-induced membrane damage by regulating the expression of stress protein genes such as usp; regulating the expression of compatible solute regulatory system genes and ABC transporter permease genes to maintain the balance of bacterial osmotic pressure; maintaining its growth and metabolism in the capsaicin environment by increasing the expression of genes related to growth and metabolism such as glycolysis. Y-6 strain has high tolerance to capsaicin, which can provide a theoretical basis for the industrial production of fermented pepper and the improvement of strain breeding.
  • WANG Yanling, CHEN Shanbin, ZHAO Wenmei, YIN Liping, LI Jinxue, ZHANG Haipeng, ZHANG Jinping, HUANG Cui, LYU Jiawei, WU Yun, XUE Jie
    Food and Fermentation Industries. 2024, 50(4): 118-125. https://doi.org/10.13995/j.cnki.11-1802/ts.035591
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    In order to explore the effect of phenolic substances in Xinjiang wine on autophagy of hepatocytes, this study used human normal hepatocytes (LO2) cultured in vitro to observe the changes in the levels of LC3 protein and P62 protein in LO2 cells by immunoblotting, real-time fluorescence quantification, cellular immunofluorescence, and flow cytometry, and preliminarily evaluate the effect of phenolic substances in Xinjiang wine on autophagy of LO2 cells. Immunoblotting results showed that hesperidin and epicatechin gallate significantly increased the expression level of LC3 protein in LO2 cells, suggesting that hesperidin and epicatechin gallate may have a certain impact on the autophagic activity of LO2 cells. Further, the effects of hesperidin and epicatechin gallate on LC3 and P62 mRNA were observed using real-time fluorescence quantitative methods. It was found that treatment with hesperidin and epicatechin gallate significantly upregulated the mRNA level of LC3. At the same time, it decreased the mRNA level of P62 protein; Cellular immunofluorescence staining showed that after treating LO2 cells with hesperidin and epicatechin gallate, the fluorescence intensity of GFP and RFP labeled LC3 protein increased, indicating the formation of autophagosomes within the cells; Flow cytometry further revealed that the fluorescence intensity ratio of GFP-LC3/RFP-LC3 decreased, indicating the maturation of autophagosomes. In summary, hesperidin and epicatechin gallate have a certain promoting effect on the autophagic activity of LO2 cells, but their mechanism needs further research.
  • XU Jie, XU Wenqing, SUN Qinxiu, WANG Zefu, GAO Jialong, JI Hongwu, LIU Shucheng
    Food and Fermentation Industries. 2024, 50(4): 126-132. https://doi.org/10.13995/j.cnki.11-1802/ts.034301
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    To investigate the effects of cold plasma (CP) on the structural properties of golden pompano (Trachinotus ovatus) myofibrillar protein (MP), the fish was treated with cold plasma with different voltage (10, 20, and 30 kV), the Ca2+-ATPase activity, myofibrillary fragmentation index (MFI), trichloroacetic acid (TCA) soluble peptide, total amino acid content, surface hydrophobicity, ultraviolet absorption spectrum, infrared spectrum, and SDS-PAGE of myofibrillar protein were measured after treatment. Results showed that the contents of MFI, TCA soluble peptide, and total amino acid content significantly increased (P<0.05), while Ca2+-ATPase activity significantly decreased with the increasing voltage of CP treatment, indicating that the degree of MP denaturation increased with increasing voltage. Meanwhile, the surface hydrophobicity and ultraviolet absorption intensity increased, however, there was no significant change in protein secondary structure and SDS-PAGE, indicating that high-voltage CP treatment could promote protein denaturation and a certain degree of tertiary structure stretching, but had little effect on the primary and secondary structures. Thus, it is necessary to select a suitable voltage CP to sterilize the fish, which could avoid the denaturation of aquatic proteins caused by excessive voltage.
  • NING Yangyang, ZHU Wenxue, BAI Xiting, LUO Lei, SI Mengjia
    Food and Fermentation Industries. 2024, 50(4): 133-142. https://doi.org/10.13995/j.cnki.11-1802/ts.033765
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    To explore the more efficient drying method of fresh shelled peanuts, the effects of different drying methods (hot air drying, infrared drying, and sequential hot air-infrared drying) on the drying characteristics of fresh shelled peanuts were compared, the drying and quality characteristics of sequential hot air-infrared drying of fresh shelled peanuts under different conditions were studied, and the microstructure, hardness, color, fatty acid composition, and protein structure of peanuts after sequential hot air-infrared drying were analyzed compared with hot air drying and infrared drying. Results showed that the hot air drying took the longest time, followed by the sequential hot air-infrared drying, and the infrared drying time was the shortest. Under the same conditions, the higher the conversion moisture content and drying temperature, the shorter the sequential hot air-infrared drying time. Compared with hot air drying and infrared drying, the sequential hot air-infrared drying time was 62.5% shorter than that of hot air drying, and the drying energy consumption was saved by 70.27%. The sequential hot air-infrared drying time and drying energy consumption were similar to that of infrared drying. The color and hardness of peanut kernels were closer to fresh peanuts. The unsaturated fatty acid content was significantly improved (P<0.05). Different drying conditions led to changes in the relative content of peanut protein secondary structure. The sequential hot air-infrared drying method of fresh shelled peanuts is feasible, and the peanut quality is better than that of hot air drying and infrared drying.
  • FU Weiyi, SU Wei, MU Yingchun, CHEN Tianyan, YIN Xuedong
    Food and Fermentation Industries. 2024, 50(4): 143-151. https://doi.org/10.13995/j.cnki.11-1802/ts.034865
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    In this paper, three kinds of samples from normal, micro gas-producing, and gas-producing were studied to investigate the potential microorganisms that cause the gas-producing of fermented peppers in summer and the effect on volatile flavor. The micro gas-producing samples were stored at 30 ℃ to accelerate fermentation and gas production, then the changes in indexes were tracked. The results of high-throughput sequencing (HTS) showed that the dominant bacterial phyla were Firmicutes, and the predominant bacterial genera were Lactobacillus, which was a potential gas-producing strain. The dominant fungal phyla were Ascomycota, and the dominant fungal genera were Colletotrichum. A total of 39 volatile compounds were detected by headspace solid-phase microextraction gas chromatography-mass spectrometry. There were 25 compounds in the normal sample and 29 in the gas-producing sample. The variety of acids increased and the variety of alcohols and esters decreased during gas production. Significant differences in volatile flavor substances before and after gas production were obtained by principal component analysis and orthogonal partial least squares discriminant analysis, and 14 important flavor compounds were screened using the variable importance in projection. Based on the Pearson correlation coefficient, a negative correlation was found between Lactobacillus and other bacteria genera. There was a positive association between the bacteria genera and esters, and a negative association between the fungi genera and alcohols. The results could form the basis for a study on the safety and quality control of fermented peppers.
  • ZHU Hengwei, BAI Xinpeng, LIANG Qiuyang, ZHONG Longbin, CHANG Huimin, CHEN Yunkun, QIAO Zhenshuan
    Food and Fermentation Industries. 2024, 50(4): 152-156. https://doi.org/10.13995/j.cnki.11-1802/ts.035787
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    For large-scale production of papain using aqueous two-phase extraction (ATPE), high extractant concentrations and volume ratio are usually required to obtain high recovery, but this results in a decrease in the purity and concentration of the target. In this study, the aqueous two-phase system composed of polyethylene glycol (PEG) and sodium citrate (Na3C6H5O7) was transferred between multiple centrifuge tubes to simulate the multi-stage crosscurrent extraction and multi-stage countercurrent extraction processes commonly used in industry, and the theoretical number of stages of multi-stage countercurrent ATPE was obtained by McCabe Thiele diagram method with the indexes of partition coefficient and recovery of enzyme activity. The results showed that the recovery of papain activity using the three-stage countercurrent ATPE achieved 96.75% when the volume radio was 0.5 and the initial concentration of papain in the bottom phase of the feedstock was 0.20 mg/mL, while an optimized scheme for multi-stage countercurrent ATPE of papain was designed.
  • MAN Yu, TONG Junjie
    Food and Fermentation Industries. 2024, 50(4): 157-164. https://doi.org/10.13995/j.cnki.11-1802/ts.034037
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    The multiphase flow intermittent microwave convective drying model for sweet potato slices with porous media subdomain inside and the hot air free-flowing subdomain outside was established. The solution was resolved numerically using COMSOL Multiphysics. The effects of different pulse ratios (PR=2, PR=3, PR=4, and PR=5) on combined microwave convection drying were studied under the conditions of hot air at 60 °C and wind speed at 1.2 m/s. Under the optimum pulse ratio, the characteristics of intermittent microwave convective drying and convection drying of sweet potatoes were compared. It was found that the optimum pulse ratio of intermittent microwave convective drying (IMCD) was 3, and the drying rate decreased with the increase in pulse ratio. The internal liquid water and vapor fluxes of the IMCD (PR=3) were 0.37-2.28 times and 0.67-1.9 times higher than those of the convection drying when they were dried to the same moisture content. The core temperature was increased by 9.3-69.3 ℃. As a result, the drying rate of the former was 2.63 times that of the latter when moisture content was reduced to 1.8 kg/kg. The overall drying time of IMCD was 68.6% shorter than that of convection drying. Combined with the flux distribution inside slice NO.4, it was shown that the vapor flux and liquid water flux were concentrated in the range of 0-0.01 m from the surface. The intermittent microwaves could reduce the moisture transmission path to the outside, thus realizing the drying optimization. The results provide a scientific basis for the optimization of intermittent microwave convective drying of sweet potato slices.
  • WANG Yurong, XI La, YI Zongwei, FU Caixia, GE Dongying, GUO Zhuang
    Food and Fermentation Industries. 2024, 50(4): 165-170. https://doi.org/10.13995/j.cnki.11-1802/ts.035374
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    In this study, the metagenome sequencing technology was used to analyze the microbial community of aerogenesis soy sauce, isolate and identify its microbial strains, and verify whether the isolated strains can cause the swelling of the soy sauce. The results of metagenomics showed that the microorganisms with an average relative content of more than 1.0% were mainly composed of Tetragenococcus halophilus, Ligilactobacillus acidipiscis, Lactiplantibacillus plantarum, Lactobacillus acetotolerans, Loigolactobacillus coryniformis, Levilactobacillus brevis and Enterococcus faecium, with average relative contents of 28.01%, 25.50%, 9.45%, 2.49%, 1.83%, 1.53% and 1.33% respectively; Using pure culture technology, 49 bacterial strains isolated were identified as 11 species under 6 genera, including Bacillus subtilis, Ligilactobacillus pobuzihii, Loigolactobacillus rennini and L. acidipiscis accounted for 39.22%, 19.61%, 11.76% and 9.80% of the total isolated strains, and two strains of yeast were identified as Saccharomyces cerevisiae. The gas production verification experiments revealed that all isolates could not cause the aerogenesis phenomenon of soy sauce alone. It is evident that aerogenesis soy sauce has a high microbial diversity, and the introduction of a culture-omics strategy to obtain more isolates or the consideration of synergistic effects of multiple strains in subsequent studies may have positive implications for the solution of the industrial problem of aerogenesis soy sauce.
  • MA Jinhua, MA Zijing, WANG Xiaoyu, CHANG Chenguang, HUANG Wenshu
    Food and Fermentation Industries. 2024, 50(4): 171-177. https://doi.org/10.13995/j.cnki.11-1802/ts.033975
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    Not from concentrate (NFC) melon juice was treated with different ultra-high pressure homogenization pressure, time, and temperature, and the static and dynamic rheology of NFC melon juice was analyzed by rheometer in this study. It was found that NFC melon juice showed a shear-thinning phenomenon. The static rheological viscosity curve indicated that NFC melon juice was a non-Newtonian fluid with pseudoplastic behavior. The viscosity of NFC melon juice was decreased by increasing homogenization pressure and temperature, and the viscosity was decreased first and then increased by increasing homogenization times. Rheological results of dynamic frequency scanning showed that the decay in parameters of the storage and loss modulus model was found along with the increasing frequency, while storage and loss modulus was decreased by increasing homogenization pressure and temperature. However, the storage modulus (G') first decreased and then increased by increasing homogenizing times, but the loss modulus (G″) was reversed, and the storage modulus (G') was still larger than the loss modulus (G″). Rheological results of dynamic temperature scanning result showed that the energy storage modulus (G') and the loss modulus (G') showed a downward trend with the increasing homogenization pressure, frequency, and temperature. Dynamic temperature scanning junction significantly increased the G' and G″ of NFC melon juice. The study proved that ultra-high pressure homogenization could affect the rheological properties of NFC melon juice, which provided a theoretical basis for the innovation and processing of NFC melon juice.
  • LIU Yiming, LI Chunlin, ZHANG Weixing, NIE Jing, ZHANG Yongzhi, XU Feng, YUAN Yuwei
    Food and Fermentation Industries. 2024, 50(4): 178-183. https://doi.org/10.13995/j.cnki.11-1802/ts.034155
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    This study aimed to explore the stable isotope characteristic indication and mineral element difference in rice with different cultivation and the effects of processing. This study used elemental analysis-isotope mass spectrometry and inductively coupled plasma mass spectrometry to research the changes of δ13C, δ15N, and 11 mineral elements in brown and polished rice under organic, green, and conventional cultivation and the effects of processing. Results showed that the δ13C and δ15N of polished rice ranged from -27.7‰ to -26.9‰ and 3.7‰ to 4.9‰, and from -27.8‰ to -26.9‰ and 3.4‰ to 4.7‰ for brown rice. The δ13C of milled rice was significantly different between organic and green cultivation, and the δ15N of milled rice was significantly different between green and conventional cultivation. There were significant differences in Na, Mg, K, and Mo elements. There was no significant difference in δ13C and δ15N of brown rice under different cultivation conditions, but there were significant differences in K and Mn. When brown rice was processed into white rice, mineral elements in organic rice were reduced by 42%, mineral elements in green rice were lost by 40%, and mineral elements in conventional rice were reduced by 54%. White rice could better reflect the characteristics of stable isotopes than brown rice. Under conventional cultivation, brown rice had the highest content of mineral elements, while under green cultivation, white rice had the highest content of mineral elements. The contents of δ13C, δ15N, and mineral elements in rice were affected by different planting methods and processing. This study provides a scientific basis for the scientific evaluation of the mineral elements in rice and guides the consumption of rice.
  • JIA Zhenzhen, SUN Jingmeng, XIN Yu, ZHANG Xin, MO Yiyan, ZHANG Weiyu
    Food and Fermentation Industries. 2024, 50(4): 184-190. https://doi.org/10.13995/j.cnki.11-1802/ts.034257
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    Anthocyanins have many biological activities, but their instability limits their application. The anthocyanin-nicotinamide co-amorphous complex was prepared by freeze-drying to improve the stability of anthocyanin. Using anthocyanin retention rate as the response index, the Box-Behnken response surface method was used to optimize the preparation process of the anthocyanin-nicotinamide co-amorphous complex, and its characterization and stability were investigated. The optimal prescription was determined as follows: the solvent dosage was 35 mL, the stirring speed was 300 r/min, the stirring time was 9 min, and the retention rate was (59.18±0.68)%. Differential scanning calorimetry, X-ray diffraction, and Fourier transform infrared spectroscopy showed that anthocyanin and nicotinamide may form a co-amorphous complex through hydrogen bonding. Stability experiments showed that compared with anthocyanin, the pH, UV light, and thermal stability of the anthocyanin-nicotinamide co-amorphous complex increased by 6.44%, 24.47%, and 5.22%. The preparation process of the anthocyanin-nicotinamide co-amorphous complex is simple, the preparation process is stable and feasible, can improve the instability of anthocyanin, and provide a new research idea and basis for the development of anthocyanin follow-up preparations and the combination of health food.
  • LI Li, WU Guifan, LUO Yi, LI Lili, LING Jie, MA Shuangcheng
    Food and Fermentation Industries. 2024, 50(4): 191-196. https://doi.org/10.13995/j.cnki.11-1802/ts.035715
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    This study aimed to establish an efficient and specific polymerase chain reaction PCR method for the identification of Cinnamomum cassia and Cinnamomum burmanni to ensure the safety and effectiveness of Cinnamomum cassia. By analyzing and comparing the psbA-trnH sequence differences of Cinnamomum cassia and Cinnamomum burmanni, specific single nucleotide polymorphism sites were found, and specific identification primers were designed. The samples of Cinnamomum cassia and Cinnamomum burmanni from different sources were specifically amplified by optimizing annealing temperature and cycle number and evaluating different polymerases and PCR thermal cycles, according to the size of specific amplification bands. When the annealing temperature was 54 ℃ and the cycle number was 35, a specific band of 100-200 bp was amplified in the Cinnamomum cassia with specific primers, while Cinnamomum burmanni has no specific band. When the annealing temperature was 56 ℃ and the cycle number was 40, a specific band of 200-300 bp was amplified in the Cinnamomum burmanni with specific primers, while Cinnamomum cassia had no specific band. The specific polymerase chain reaction method in this study can be used to quickly and accurately identify the Cinnamomum cassia and Cinnamomum burmanni and provide a reference for controlling the quality and security of Cinnamomum cassia.
  • WANG Qingqing, CAI Weirong, WANG Yuling, ZHUO Yunyun, HUANG Wei, CAO Yufan
    Food and Fermentation Industries. 2024, 50(4): 197-203. https://doi.org/10.13995/j.cnki.11-1802/ts.034297
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    This study aimed to produce iron supplements that can be easily absorbed by humans and increase the added value of salted egg white. The optimum enzymatic hydrolysis conditions were obtained based on the iron chelating capacity and degree of hydrolysis, and the polypeptides with high iron chelating capacity were separated and purified by ultrafiltration and Sephadex G-15 gel column. The structure of egg white polypeptide-iron chelate was characterized by scanning electron microscopy, energy spectrum, infrared spectroscopy, and X-ray diffraction (XRD). At the same time, this study also aimed to explore its effect on the cell activity of Caco-2. Results showed that the optimal conditions of enzymatic hydrolysis were that substrate concentration was 4%, enzyme addition was 10%, pH was 8, temperature was 50 ℃, and enzymatic hydrolysis time was 8 h. The iron chelating capacity of the product was 95.27%. F4-4 was the highest iron chelating capacity component, which was obtained from egg white polypeptide by ultrafiltration and Sephadex G-15. The results of the scanning electron microscope, energy spectrum, infrared spectrum, and XRD showed that the egg white polypeptide formed a chelate with Fe2+. In the cell experiment, compared with egg white polypeptide and ferrous sulfate, the egg white polypeptide-iron was safer and could have a certain role in promoting cell proliferation.
  • HUANG Kecheng, BAO Jianqiang, ZHANG Xinggao, ZHENG Wen, ZHUANG Wenjing,GONG Xuan
    Food and Fermentation Industries. 2024, 50(4): 204-210. https://doi.org/10.13995/j.cnki.11-1802/ts.034411
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    To improve the added value of turtle products and develop new collagen raw materials, acid-soluble collagen (ASC) and enzyme-soluble collagen (ESC) were extracted from Chinese turtle powder by using citric acid, pepsin, acid protease, flavourzyme, and papain respectively. The amino acids, secondary structure, volatile substances, thermal stability, and other physicochemical parameters of the five collagens were determined. Results showed that all five collagens had the characteristics of type I collagen and were of high purity, but there were differences in the extraction efficiency between different methods. Among them, the pepsin-soluble collagen had a higher extraction rate and thermal stability and had the advantages of high subamino acid content, good protein cross-linking, and less odorous substances, which had good application prospects in the food and pharmaceutical fields. This study also provides a theoretical basis for the extraction and application of turtle-derived collagen.
  • YAN Jing, WANG Yanan, HU Mei, CHEN Hourong, LIU Xiong, ZHANG Fusheng
    Food and Fermentation Industries. 2024, 50(4): 211-217. https://doi.org/10.13995/j.cnki.11-1802/ts.034493
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    To solve the problem of the degradation of the texture properties of frozen konjac glucomannan (KGM) gels after thawing, this study used six thawing methods, including 4 ℃ refrigerator, 25 ℃ air, 25 ℃ water immersion, 40 ℃ water immersion, microwave, and ultrasonic to thaw the frozen KGM gels and to determine the changes of the gel properties and structure after thawing. Results showed that the thawing time of the 4 ℃ refrigerator was the longest, and the whiteness of the thawed KGM gels decreased by 2.96% compared with 25 ℃ air, but the syneresis rate was the lowest. 25 ℃ and 40 ℃ water immersion thawing time was shorter compared with 25 ℃ air, but the gel network structure of 40 ℃ thawing was severely damaged by syneresis, and the syneresis rate increased by 16.48%. The microwave thawing time and gel whiteness decreased by 99.71% and 0.75%, respectively, compared to 25 ℃ air. Ultrasonic thawing of KGM gels showed better whiteness, hardness, viscosity, and chewiness, with 4.68%, 66.05%, 74.44%, and 75.61% improvement compared with 25 ℃ air, respectively, and its syneresis rate decreased by 19.56%, with more uniform dense and smaller pore size gel network structure. Microwave and ultrasonic thawing slightly enhanced the hydrogen bonding in the KGM gel system, while 4 ℃ refrigerator thawing slightly reduced the crystallinity of frozen KGM gels, but the different thawing treatments did not affect the chemical backbone structure, deacetylation behavior, and crystalline morphology of KGM. Ultrasonic thawing is efficient and effective in maintaining the quality of KGM gels after thawing. The results of this study may provide theoretical guidance for the production of KGM gel food.
  • REN Hongfei, YAN Jing, PENG Manman, LIU Xiong, ZHANG Fusheng
    Food and Fermentation Industries. 2024, 50(4): 218-224. https://doi.org/10.13995/j.cnki.11-1802/ts.033946
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    To explore the interaction between the konjac polysaccharide system and small pigment molecules and solve the problem of konjac gel coloring, this study took konjac glucomannan (KGM) as the research subject and used zeaxanthin (ZEA) to color KGM gel. KGM gel without pigment was selected as a control group, and the gel characterization and microstructure of the control group and colored KGM/ZEA composite coloring gel were compared and analyzed. Results exhibited that compared with the control group, the ZEA retention rate, L*, a*, and b* of KGM/ZEA-2 composite coloring gel were significantly increased by 73.82%, 9.78%, 4.34%, and 5.63% and increased by 16.33%, 2.55%, 1.09%, and 2.14% compared with KGM/ZEA-1 composite coloring gel. Compared with the control group, its water-holding capacity, gel strength, hardness, and chewiness were evidently increased by 2.18%, 91.01%, 54.09%, and 50.70% and evidently increased by 0.88%, 75.40%, 45.48%, and 42.23% compared with KGM/ZEA-1 composite coloring gel. Microstructure showed that KGM/ZEA-2 composite coloring gel formed a denser network structure driven by hydrophobic interaction, which could intercept more pigment molecules and improve its crystallinity and thermal stability. Therefore, zeaxanthin can be incorporated into the KGM gel system stably and used as a colorant in the development of coloring gel vegetarian.
  • WANG Yurong, GAO Jun, LEI Yan, GUAN Guikun, LIU Yu, HOU Qiangchuan, GUO Zhuang
    Food and Fermentation Industries. 2024, 50(4): 225-231. https://doi.org/10.13995/j.cnki.11-1802/ts.035595
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    In this study, the structure of fungal taxa of high-temperature Daqu in Lanling area was analyzed based on MiSeq high-throughput sequencing technology, its flavor quality was evaluated by electronic nose technology, and the correlation between the fungi and flavor evaluation indicators was explored. Based on the weighted UniFrac distance analysis, 15 high-temperature Daqu were divided into two clusters. α-Diversity analysis showed that the richness and diversity of cluster I fungal groups were significantly lower (P<0.001). At the genus level, compared with cluster II, the abundance of Thermomyces in cluster I high-temperature Daqu was significantly higher (P<0.001), and the abundance of Aspergillus was significantly lower (P<0.001), with the average relative content of 96.44% and 1.47%, respectively, while in cluster II high-temperature Daqu was 46.60% and 37.89%, respectively, and there was a significant negative correlation between Thermomyces and Aspergillus in Lanling high-temperature Daqu (P<0.001). The results of electronic nose analysis showed that the organic sulfide content in cluster I high-temperature Daqu was significantly lower than that in cluster II (P<0.05). Multivariate statistical analysis found that cluster I high-temperature Daqu has high abundance of Thermomyces and rich content of aromatic substances. Thus, Thermomyces has a positive effect on the flavor quality of high-temperature Daqu.
  • LIU Lu, LUO Guoliu, ZHONG Jinfeng, LIU Xiong, Qin Xiaoli
    Food and Fermentation Industries. 2024, 50(4): 232-239. https://doi.org/10.13995/j.cnki.11-1802/ts.034115
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    Soybean protein isolate (SPI) can be modified by the Maillard reaction between konjac glucomannan and SPI, but the effect of the oxidation degree of konjac glucomannan on the reaction and the properties of the Maillard reaction products (SPI-OKGM) is not clear. Therefore, in this study, oxidized konjac glucomannan (OKGM) with different degrees of oxidation was prepared, and then the SPI-OKGM were prepared by the Maillard reaction of SPI and OKGM. The effects of the oxidation degree of OKGM (26.80%, 42.98%, and 59.66%) and the mass ratio of SPI to OKGM (1:4-4:1) on the structural and functional properties of SPI-OKGM were investigated. Results showed that the degree of Maillard reaction of SPI-OKGM 26.80, SPI-OKGM 42.98, and SPI-OKGM 59.66 was higher when the mass ratios of SPI to OKGM were 1:2, 1:1, and 1:1, respectively. The grafting degree was 35.15% for SPI-OKGM 26.80, 38.38% for SPI-OKGM 42.98, and 40.62% for SPI-OKGM 59.66 and the corresponding browning intensity was 0.27, 0.42, and 0.46, respectively. The physicochemical properties of SPI-OKGM were significantly higher than those of the SPI and SPI+OKGM mixture. The emulsification activity of SPI-OKGM 26.80, SPI-OKGM 42.98, and SPI-OKGM 59.66 was 63.32%, 65.37%, and 70.50% higher than that of the SPI+OKGM mixture, respectively. The emulsion stability increased by 23.08 min, 27.52 min, and 27.26 min, and the resistance to lipid oxidation increased by 26.56%, 28.96%, and 23.34% respectively. Scanning electron microscopy results showed that SPI-OKGM exhibited a loose flake shape and reduced protein aggregation. This study provided a reference to improve the functional properties of KGM and expand the application of OKGM in the Maillard reaction.
  • JIANG Jiarui, FAN Xiangqi, ZHENG Xueling
    Food and Fermentation Industries. 2024, 50(4): 240-245. https://doi.org/10.13995/j.cnki.11-1802/ts.034114
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    This research used the anterior, middle, and posterior wheat flour gluten protein as raw materials to determine their composition characteristics, the number of free sulfhydryl groups, surface hydrophobicity, glutenin macropolymer (GMP), and rheological properties and to explore the differences in physical properties, chemical properties, and rheological properties of these gluten proteins. The experimental results of ash content, protein content, number of free sulfhydryl groups, and surface hydrophobicity showed that the gluten protein of the anterior wheat flour was significantly lower than that of the posterior wheat flour, and the experimental results of water absorption, protein content, and GMP content showed that the gluten protein of the anterior wheat flour was significantly higher than that of the posterior wheat flour. The results of the rheological experiment showed that the G' and G″ of the anterior gluten protein were higher than those of the posterior gluten protein, and the maximum shape variable and non-deformable variable of the posterior gluten protein were higher than those of the anterior gluten protein. These experimental results confirmed that there were significant differences in the structural characteristics of the anterior, middle, and posterior wheat flour gluten protein. The spatial structure of the anterior wheat flour gluten protein was better than that of the posterior wheat flour gluten protein, and the viscoelasticity of the anterior wheat flour gluten protein was superior.
  • SUN Zhili, ZHANG Jieling, CHEN Xiaobao, CHEN Lan, HOU Sicong, REN Tong, JIAO Feng, LIANG Di, LI Jintao
    Food and Fermentation Industries. 2024, 50(4): 246-252. https://doi.org/10.13995/j.cnki.11-1802/ts.034324
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    This study aimed to study the effects of different temperature fluctuations on the quality of frozen Penaeus vannamei. Set different temperature fluctuations (±0.5, ±2, ±4, ±6, ±8 ℃) for the -18 ℃ freezer to freeze Penaeus vannamei. The changes of total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), L* value, hardness, elasticity, chewiness, and other indicators of Penaeus vannamei within 120 days were measured. The quality was compared with Penaeus vannamei frozen at -40 ℃. Results showed that the TVB-N value, TBARS value, and L* value of Penaeus vannamei increased with the prolongation of frozen storage time. The texture indexes such as hardness, elasticity, and chewiness decreased significantly with the prolongation of frozen storage time. Under the working condition of (-18±0.5) ℃, each physical and chemical index was closer to the quality of frozen Penaeus vannamei at -40 ℃. The larger the temperature fluctuation was, the faster the deterioration rate of physical and chemical indexes was, and the practical storage life was significantly reduced. When Penaeus vannamei was frozen and stored in the freezer at (-18±8) ℃ in the state of the whole prawn until the 108th day, the TVB-N value exceeded the initial corruption limit of 30 mg/100 g specified in the national standard and they were no longer edible. Therefore, under the same frozen storage temperature, reducing the temperature fluctuation can effectively inhibit the quality deterioration of Penaeus vannamei during frozen storage and better maintain its quality.
  • LIU Weiwei, CHANG Chuting, FENG Jingjie, ZHANG Jiahe, LI Feisheng, DING Wentao, WANG Changlu
    Food and Fermentation Industries. 2024, 50(4): 253-259. https://doi.org/10.13995/j.cnki.11-1802/ts.035843
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    The functional rare sugar D-allulose is mainly produced from fructose by the catalyzation of D-allulose 3-epimerase (DAE) from genetically engineered microorganisms. In this study, a DAE expression recombinant Escherichia coli was chosen as the object, and single factor experiments were carried out to study the influence of carbon source, nitrogen source, and metal ions on the growth and DAE expression. The results indicated that the optimal medium formulation as: sucrose 10 g/L, soybean peptone 15 g/L,(NH4)2SO4 3 g/L, KH2PO4 3 g/L, MgSO4 0.5 g/L, MnSO4 0.025 mmol/L. On this basis, the cultivation conditions were further studied through single factor experiments. The optimal cultivation conditions were liquid loading amount of 30% in a flask, inoculation volume of 3%, IPTG concentration of 1 mmol/L, and induction time of 10 h. Under this condition, the OD600 of recombinant E. coli had a 1.46-fold increase, and the volume DAE activity had a 2.57-fold increase compared to the starting culture conditions. The culture medium and condition were further tested by batch fermentation in a 5 L bioreactor. After 18 h of induction, the OD600 of recombinant cells reached the highest value of 51.8, the dry cell weight reached 21.5 g/L, and the volume enzyme activity reached 103.8 U/mL. The reactions from 500 g/L D-fructose to D-allulose were carried out with different recombinant cell concentrations at pH 7, 50℃. When the cell concentration was 0.014 g DCW/L, the product D-allulose reached the highest concentration at 149.74 g/L and conversion rate at 28.76% after 1 h reaction. This study has reference value for the fermentative production of DAE.
  • HUANG Na, ZHANG Ming, LI Zijian, RAO Jiaquan, ZOU Yongfang, HUANG Dan, LUO Huibo
    Food and Fermentation Industries. 2024, 50(4): 260-266. https://doi.org/10.13995/j.cnki.11-1802/ts.035800
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    Due to the heterogeneity of solid-state fermentation, three different types of black, brown and yellow Daqu often appear in Jiangxiang Daqu. In order to understand the quality differences, the microbial community structure, enzyme activity, and volatile flavor substances of Daqu with different colors were analyzed, and their gene function was predicted. Based on the composition of microbial diversity, the microbial differences of three kinds of color Daqu were studied by linear discriminant analysis. The functional differences were predicted by PICRUSt2, and the relationship between microorganisms and enzyme activity, microorganisms and flavor were studied based on correlation analysis. At the same time, the differences of physical and chemical indexes were compared. The results showed that the characteristic microorganisms of yellow Daqu were Pelomonas, Paracoccus, Chelatococcus, Thermomyces, and unclassified_Nectriaceae, the characteristic microorganism of brown Daqu was Mortierella, and the characteristic microorganisms of black Daqu were Thermoascus and Fusarium. The functional differences of Daqu microorganisms with three colors were mainly reflected in carbohydrate metabolism and amino acid metabolism. The genus Pelomonas, Paracoccus, and Chelatococcus mainly affected the synthesis of benzyl alcohol, phenethyl alcohol, phenol, and 1,2-dimethoxybenzene. Mortierella was positively correlated with ethyl hexadecanoate and esterification activity. Thermoascus and Fusarium were the key microorganisms causing high esterification activity of Daqu. The starch content of black Daqu was significantly lower than that of yellow Daqu and brown Daqu, while the contents of moisture, total acid, and reducing sugar were higher than those of yellow Daqu and brown Daqu. This study clarified the quality differences of Daqu in three colors, and the results could provide reference for evaluating the quality of Jiangxiang Daqu.
  • TAN Liang,GAO Xiuzhen, WANG Huan, ZHAO Jing, LI Yulin
    Food and Fermentation Industries. 2024, 50(4): 267-278. https://doi.org/10.13995/j.cnki.11-1802/ts.035907
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    An improved pH differential method for determination of anthocyanidins in Lycium ruthenicum Murr.and products based on the Association of Official Analytical Chemists (AOAC) method was established.The optimal extraction and detection conditions of anthocyanidins in Lycium ruthenicum Murr.and products were investigated.The specific chemical structures of anthocyanidins from Lycium ruthenicum Murr.were identified by liquid chromatography-triple quadrupole tandem mass spectrometry, and the average molar mass of mixed anthocyanidins was calculated.The average molar extinction coefficient of mixed anthocyanidins was measured by spectrophotometry.The method validation and determination of anthocyanidins used by the improved pH differential method were conducted.Results showed that the optimum extraction and detection conditions were as follows:the hydrochloric acid-80% (volume fraction) ethanol (3:97, volume ratio) was the extraction solvent of anthocyanidins in Lycium ruthenicum Murr., the solid-liquid ratio was 1:100, the extraction temperature was 50 ℃, the extraction time was 30 minutes and the let stand equilibration time was 20 minutes after the buffer solution was diluted 5 times.The anthocyanidins identified by liquid chromatography-triple quadrupole tandem mass spectrometry were mainly petunidins (97.96%) in Lycium ruthenicum Murr.The average molar mass of mixed anthocyanidins that was unique to Lycium ruthenicum Murr.was 912.7 g/mol and the average molar extinction coefficient was 29 591 L/(mol·cm).The pH differential method could meet the requirements of methodology validation after improvement, the minimum detection limits for solid and liquid samples were 28.2 mg/100 g and 0.282 mg/100 mL, respectively.The extraction growth rate of anthocyanidins was all greater than 20%, and the precision of a single detection result after standing equilibration for 20 minutes was less than 0.3%.The content of anthocyanidins had been increased by an average of 2.41 times when replacing cyanidin-3-O-glucoside with petunidins to calculate, which could truly reflect the content of anthocyanidins in Lycium ruthenicum Murr.and products.
  • WANG Xin, ZHENG Siyu, FENG Longfei, LIU Min, LIU Baolin
    Food and Fermentation Industries. 2024, 50(4): 279-285. https://doi.org/10.13995/j.cnki.11-1802/ts.035636
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    Huangjiu is one of the traditional Chinese fermented alcohol beverage, and its fermentation process has a significant influence on flavor. Therefore, it is essential to effectively monitor the fermentation process of Huangjiu. After conducting low-field nuclear magnetic resonance (LF-NMR) analysis on Huangjiu samples at different fermentation stages, the effects of aging, alcoholicity, and brands on LF-NMR relaxation characteristics were studied. Finally, principal component analysis(PCA) was performed on the LF-NMR relaxation information of samples from nine brands. The results showed that the single-component relaxation time (T2W) decreased significantly after fermentation, while an increase was observed for the samples after 3 years aging. Only one relaxation peak was appeared on the multi-component relaxation distribution (T2) of the control and steeped rice samples, but two relaxation peaks were observed for the fermented samples. Both T21 and T22 decreased continuously from the first fermentation to the sterilization stage, and T21 and T22 increased relatively during the aging process. For the same brand and aging year of Huangjiu, the increase in alcoholicity resulted in a decrease in T2W, T21, and T22; under the same brand and alcoholicity, the ageing year only affected the change of T21. Different brands of Huangjiu had specific characteristics of relaxation distributions due to different brewing process. PCA results showed that different alcoholicity, aging years, and brands of Huangjiu could be distinguished from the distributions and spacing on PCA map. It indicates that it is feasible to apply LF-NMR technique to rapidly discriminate Huangjiu produced by different processes.
  • ZHANG Tong, SHEN Yanghong, ZHANG Wen, ZHU Junli, LU Haixia, LIU Xingquan
    Food and Fermentation Industries. 2024, 50(4): 286-293. https://doi.org/10.13995/j.cnki.11-1802/ts.035542
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    Mycotoxin contamination such as deoxynivalenol (DON) in cereals and feed is still serious, and rapid detection of DON is a prerequisite for effective control. In this study, Prussian blue nanoparticles (PBNPs) were used as signal tags in the immunochromatographic detection of DON. PBNPs and polydopamine-coated PBNPs (PB@PDA) were prepared for the sensitive detection of DON in wheat. The test parameters, sensitivity and specificity of test strips were optimized. The results showed that under the optimal experimental conditions, the visual detection limits of DON standard solution based on PBNPs and PB@PDA were 1.0 ng/mL and 0.2 ng/mL, respectively, and maintained a good linear relationship between 0.1 and 0.5 ng/mL. Compared with PBNPs, the sensitivity of PB@PDA increased by 5 times, and both test strips showed good specificity. PBNPs and PB@PDA strips were applied in the detection of DON in wheat samples, with detection limits of 1 ng/g and 0.3 ng/g, respectively. The sensitivity of PB@PDA was also higher than that of commercial colloidal gold strips. Thus, these results indicated that PB@PDA strips with high sensitivity and strong tolerance could reach the limit requirements of national safety standards, which would provide a new method for rapid screening of DON on site.
  • ZHANG Wenyu, LI Ya, MA He, LIU Changjin, ZHANG Junbing, JIANG Shenhua
    Food and Fermentation Industries. 2024, 50(4): 294-301. https://doi.org/10.13995/j.cnki.11-1802/ts.036172
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    To explore the effect of different drying methods on the volatile flavor substances of coriander, the volatile chemical composition of coriander powder, which was treated with natural drying, vacuum drying, hot air drying, spray drying, and vacuum freeze-drying, was analyzed by headspace solid-phase microextraction (HS-SPME) combined with GC-MS, and a comparative study combined with multivariate statistical analysis was also studied. Results showed that 119 volatile compounds were identified by GC-MS, including aldehydes (36), alcohols (27), ketones (8), alkanes (16), alkenes (7), esters (10), organic acids (2), and others compounds (13). Among them, the aldehydes reached the highest content. The GC-MS ion flow diagram and Venn diagram showed that there were significant differences in the species and relative content of the main volatile components of coriander treated by different drying methods. In detail, the total volatile components reached a maximum value of 31 670.87 μg/kg of fresh coriander, followed by vacuum freeze drying (27 577.26 μg/kg) and spray drying (7 870.14 μg/kg). Nonaldehyde, decaldehyde, aldehyde, dodecaldehyde, dodecaldehyde, linalool, and 2-dodecaldol were the characteristic flavor substances in coriander by odor activity value (OAV) analysis. 50 different volatile compounds of coriander treated by different drying methods were analyzed by partial least-squares discriminant analysis. This study may provide theoretical and technical support for the development of coriander powder products with high quality.
  • ZHANG Pengjie, LU Junwen, ZHANG Xianchen, LI Yong, HUANG Bijia, ZENG Yuanchang, LU Baiqi
    Food and Fermentation Industries. 2024, 50(4): 302-307. https://doi.org/10.13995/j.cnki.11-1802/ts.035912
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    A method for the simultaneous determination of 8 diamides and 5 dihydrazide pesticide residues in chicken was established by ultra-performance liquid chromatography-quadrupole-electrostatic field orbitrap high-resolution mass spectrometry (UPLC-Q-Orbitrap HRMS). The sample was extracted with 1% acetate acetonitrile, salted out, and purified by the adsorbent, filtered by 0.22 μm membrane, and finally analyzed by UPLC-Q-Orbitrap HRMS. Gradient elution separation was carried out with 0.002 mol/L ammonium acetate solution and acetonitrile as mobile phases. The electrospray ionization was used and the positive and negative ions were scanned in the full scan and automatically triggered secondary mass spectrometry (Full MS/dd-MS2) mode. Quantification was performed by the chromatographic peak area of the parent ion, and qualitative confirmation was performed by the retention time and the secondary product ion mass spectrum obtained by data-dependent product ion scanning. The 13 pesticides showed good linear relationships within their respective linear ranges, with a correlation coefficient greater than 0.997, the average recoveries for blank samples at three different spiking levels were 90.1%-117.7%, with relative standard deviations from 1.2%-8.6%, with detection limits of 0.2-1.0 μg/kg. The method is simple, fast, and suitable for screening and confirmation of diamide and dihydrazide pesticide residues in chicken.
  • ZHAO Minzi, ZENG Kaifang, RUAN Changqging
    Food and Fermentation Industries. 2024, 50(4): 308-314. https://doi.org/10.13995/j.cnki.11-1802/ts.034159
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    Two-dimensional nanomaterial/polysaccharide composite films (2D-NMs/PSCFs), including the components of 2D nanomaterials and polysaccharide, and the applications of composite films in the postharvest preservation of fruits and vegetables all over the world are widely explored in recent years and so reviewed in this paper. Firstly, different kinds of polysaccharide films and their applications in the preservation of fruits and vegetables were reviewed. Secondly, different 2D nanomaterials and the preparation methods of polysaccharide composite films based on 2D nanomaterials were summarized. Finally, the application of 2D-NMs/PSCFs in the postharvest preservation of fruits and vegetables was reviewed. This review could provide an impetus for the development of polysaccharide-based composite films.
  • XUE Bingjie, HU Rong, WU Liangru, YANG Jinlai, LI Bin, ZHANG Fusheng, ZHENG Jiong
    Food and Fermentation Industries. 2024, 50(4): 315-321. https://doi.org/10.13995/j.cnki.11-1802/ts.035940
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    Suansun (sour bamboo shoot) is a kind of traditional Chinese fermented vegetables from microbial fermentation of bamboo shoots, which is often used as ingredients for snail powder and Guilin rice noodles, and it's deeply favored by consumers because of its unique flavor. The core of Suansun production are composition and metabolism of microbial communities, meanwhile, the content and type of flavor substances determine the quality of Suansun. Flavor substances are mainly derived from the metabolism of microorganisms and they are closely related in the fermentation process. Therefore, this review concludes the composition and succession of microorganisms, analyzes the factors affecting the microbial succession, summarizes the flavor substances, and expounds the formation mechanism of flavor substances induced by microorganisms in Suansun, which is helpful to further understand the interaction between complex microbial communities and flavor substances in Suansun to provide a theoretical basis for the quality improvement and control of Suansun.
  • LI Yue, JI Xiang, LI Yan, JING Lei, NIU Mingfu, LI Yang
    Food and Fermentation Industries. 2024, 50(4): 322-328. https://doi.org/10.13995/j.cnki.11-1802/ts.035662
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    Compared with other microbial display systems, the yeast surface display system is more suitable for the construction of whole-cell catalysts for food fermentation. This article mainly summarizes the principle of yeast surface display technology and its application and effect in the field of food fermentation. The results show that yeast surface display technology has great application potential in improving the quality of traditional fermented foods, simplifying the fermentation production process, and producing produce high-value and value-added foods. This review also prospect the future research direction of yeast surface display technology in food field, and provide references for the technological innovation and industrial application of food fermentation.
  • YU Zhaobin, ZHU Lixia
    Food and Fermentation Industries. 2024, 50(4): 329-336. https://doi.org/10.13995/j.cnki.11-1802/ts.035573
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    4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) is a naturally active product with a strong caramel flavor, which is important for the food industry. In this paper, chemical synthesis, produce via the Maillard reaction, enzymatic catalysis, and plant and microbial synthesis of HDMF were reviewed. Chemical synthesis of furaneol is the main method of industrial synthesis, but there are problems such as costly materials and high residues. Maillard reaction and plant synthesis are important ways of HDMF in heated food and agricultural products. The formation path in the Maillard reaction and plant are relatively clear respectively, but they have not yet been used to control and utilize in industry production; Microbial synthesis of HDMF has the advantage of green and sustainable development, however research on it has fallen behind. The research on microbial metabolic pathways is unclear or controversial at present, with the lack of basic knowledge of key substrates, metabolic pathways, key enzymes, etc. It is an important scientific problem that needs to be urgently solved in the future to control and utilization of microbiology synthesis to product furaneol.
  • ZHANG Kaige, JIANG Di, WAN Xiaole, GUAN Erqi, LI Mengmeng, CHEN Menghui, TANG Haojie, BIAN Ke
    Food and Fermentation Industries. 2024, 50(4): 337-346. https://doi.org/10.13995/j.cnki.11-1802/ts.035701
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    Wheat bran is the dominant by-product in wheat processing and has an annual yield of more than 20 million tons. For the rich nutrition in wheat bran, it has a high application potential. However, wheat bran contains anti-nutrients, such as phytic acid, and high levels of insoluble dietary fiber, which inhibits the release of bioactive substances, and thereby limits the comprehensive utilization of wheat bran. Therefore, the modification of wheat bran has become a hotspot, during which microbial fermentation has attracted high attention due to its high efficiency, low cost and no pollution. Microbial fermentation under solid-state can improve the nutritional quality and application value of wheat bran by improving the structure of dietary fiber, reducing the level of anti-nutrients, promoting the release of bioactive substances and improving the antioxidant capacity. This article reviews the research progress of the release of bioactive substances, nutritional improvement, and the improvement of whole wheat food quality by microbial fermentation of wheat bran. In addition, the effects of fermented wheat bran on animal growth performance, intestinal health and immune regulation in feed processing were also summarized. According to the above review, we aim to provide reference for improving the comprehensive utilization rate and additional value of wheat bran.
  • WU Jiabei, TIAN Hengqi, HU Xiaofei, SUN Yaning, XING Yunrui, WANG Lin, WANG Chengbin, WANG Yao
    Food and Fermentation Industries. 2024, 50(4): 347-355. https://doi.org/10.13995/j.cnki.11-1802/ts.034282
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    Coccidiostats have found wide applications in the livestock and poultry industry, but abuse of coccidiostats has caused the residue to exceed the limit in animal foods, thus posing a serious threat to human health. Considering the frequent occurrence of cases of this kind, it has been imperative to realize efficient detection of residue in animal foods, which can facilitate efficient monitoring of residue in veterinary medicine. Among a variety of residue detection approaches, immunoassay has been proven to be highly sensitive, highly specific, and easy to use. Because of these advantages, immunoassay has been widely used in a quick onsite test of samples in large batches. This paper reviewed the methods for the synthesis of coccidiostats artificial antigens and discussed immunoassay for coccidiostats residue detection, attempting to provide references for the development of more efficient coccidiostats residues.
  • LYU Yawen, ZHU Wenxian, LIAO Hongmei
    Food and Fermentation Industries. 2024, 50(4): 356-364. https://doi.org/10.13995/j.cnki.11-1802/ts.034586
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    Pitaya, especially red pitaya, is a major resource of betacyanins. As a water-soluble edible pigment, betacyanin has good antioxidant activity and free radical scavenging ability, wherein it has been widely used in food, medicine, cosmetics, and other fields. However, the poor stability of betacyanins limits their application potential. In this review, the general content, structure, and extraction methods of betacyanins from pitaya were summarized. Then, the influence of temperature, light, pH, and metal ions on its stability, and the methods to improve its stability were summarized. Finally, the application progress of betacyanins as a natural antioxidant, antibacterial agent, and acid-base indicator was reviewed. This review would provide a reference for further research on betacyanins and the expansion of their application range.
  • WANG Kai, FU Hongjun, PENG Xianglian
    Food and Fermentation Industries. 2024, 50(4): 365-371. https://doi.org/10.13995/j.cnki.11-1802/ts.034149
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    Increased consumer awareness of food safety has opened up new opportunities for packaging technology, with smart packaging based on natural colors and biopolymers being introduced as the latest technology in food packaging. This type of packaging can display the status of the food on the packaging film and assess the freshness of the food in real time based on the color change of the film. In recent years, anthocyanins have been widely used as indicators in smart packaging films, among which chitosan-based indicator films are more frequently used for freshness monitoring of food products. This paper described the composition and monitoring principle of freshness indicator films, highlighted the physical and functional properties of anthocyanin-chitosan-based indicator films and their research progress in food freshness monitoring, and pointed out the problems in the application of freshness indicator films to provide some ideas for further development of practical and accurate freshness indicator films.
  • XU Shujie, ZHANG Ning, TAN Liping, LIU Tongjun
    Food and Fermentation Industries. 2024, 50(4): 372-380. https://doi.org/10.13995/j.cnki.11-1802/ts.034965
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    Jerusalem artichoke, also called sunchoke, is a perennial plant of the sunflower family. With its high biomass yield, resistance to pests and diseases, and widespread adaptability, it has significant utilization in chemicals, pharmaceuticals, and industrial applications. The present research status, processing methods, and comprehensive applications of the whole plant of Jerusalem artichoke, including leaves, stalks, and tubers, were reviewed in this paper along with the bio-products as well as the applicable production technologies and application areas of the plant. This paper also detailed the latest development of bioactive substances and extraction technology of the leaves, main pretreatment methods, and biological products in the utilization of the stalks, and the potential prospects of the tubers in the food, industrial, and pharmaceutical areas. This paper is expected to provide a theoretical basis and reference for the high-efficiency exploitation and utilization of the resource of Jerusalem artichoke.