15 January 2026, Volume 52 Issue 1
    

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  • Highly efficient expression of chondroitin 4-O-sulfotransferase in Komagataella phaffii
    XIE Zhuan, ZHANG Weijiao, XIONG Haibo, KANG Zhen
    Food and Fermentation Industries. 2026, 52(1): 1-10. https://doi.org/10.13995/j.cnki.11-1802/ts.042463
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    Chondroitin sulfate A (CSA) is an essential component in articular cartilage repair.CSA is synthesized by the hydroxyl sulfonation of N-acetylgalactosamine (GalNAc) at position 4 in chondroitin catalyzed by chondroitin 4-O-sulfotransferase-1 (C4ST-1).However, the low enzyme activity of C4ST-1 limits its catalytic efficiency, thereby hindering the industrial production of CSA.For this reason, this study aimed to enhance C4ST-1 enzyme activity by combining recombinant strain construction and medium optimization.Initially, based on the screening and determination of Komagataella phaffii GS115 as the chassis cell, the combination of OST1-α secretion signal peptide and SUMO Pro 3 solubility-enhancing tag was further optimized for the secretion and expression of C4ST-1, and the highest enzyme activity of C4ST-1 was 1,889.2 U/L after shake flask fermentation.Given that previous studies found inorganic salts to inhibit C4ST-1 enzyme activity and the high cost of the existing medium, this study optimized the medium components and found that omitting the expensive component, yeast nitrogen base without amino acids (YNB), resulted in a 68.4% increase in C4ST-1 enzyme activity compared to the original medium.Furthermore, the screening and optimization of carbon sources, other nitrogen sources, and biotin further increased the C4ST-1 enzyme activity.Finally, fed-batch fermentation in a 5 L fermenter for 72 hours achieved a maximum enzyme activity of 5 040.7 U/L.This study not only lays the foundation for the large-scale production of CSA, but will also provide a reference for the fermentation and production of sulfotransferases required for the synthesis of other glycosaminoglycans (e.g., heparin, dermatan sulfate).
  • Metabolic engineering of Escherichia coli for efficient synthesis of 5-hydroxyvaleric acid in a low pH environment
    ZHANG Xinyu, SUN Haoran, CHEN Zanwen, XU Xue, LIN Zichen, LI Naiqiang
    Food and Fermentation Industries. 2026, 52(1): 11-17. https://doi.org/10.13995/j.cnki.11-1802/ts.042547
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    5-Hydroxyvaleric acid (5-HV) is an important five-carbon compound with a wide range of applications in the fields of pharmaceuticals, fragrances, and materials.At present, there are few studies on the biological production of 5-HV, which is mostly discovered as an intermediate and suffers from low yield and high production cost.In this study, a 5-HV-producing E.coli strain from our laboratory was modified to synthesize 5-HV without induction by removing some elements of the lactose manipulator in the plasmid, thus avoiding the use of the costly and toxic inducer IPTG.The 5-HV titer was further improved by overexpressing the transcriptional activator of the rate-limiting enzyme aldehyde reductase, yqhC.To reduce the amount of base used during fermentation, the Hfq-DsrA antacid element was introduced into the chassis cells to improve the acid tolerance of the strain.Finally, in a 10 L fermenter, the pH of the fermentation broth was maintained in an acidic environment, and 47.5 g/L of 5-HV was achieved with a yield of 42% (glucose to 5-HV, mass fraction), while the amount of alkali added was reduced by 45%.The methodology and results of this study are instructive for the large-scale bioproduction of 5-HV.
  • Enhancing heme biosynthesis in Escherichia coli by constructing C4 pathway
    WANG Zichen, ZHANG Xin, TANG Lei
    Food and Fermentation Industries. 2026, 52(1): 18-24. https://doi.org/10.13995/j.cnki.11-1802/ts.042384
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    Heme is an iron porphyrin derivative composed of a ferrous ion and protoporphyrin.The demand of heme is increasing in fields such as food and medicine.Microbial fermentation is one of the methods for obtaining heme, but the titer is low.In this study, Escherichia coli BL21(DE3) was used as chassis strain and genetically modified to obtain a high-yield heme producing strain through metabolic engineering strategies.Firstly, the native C5 heme biosynthetic pathway in E.coli was blocked and a heterologous C4 pathway was introduced.The resulting engineered strain demonstrated superior heme production compared to strains with enhanced native C5 pathway or coexisting C4/C5 pathways.Subsequently, a further increase of heme production was achieved by over expressing the key genes of hemB or hemH involved in the heme synthetic pathway in E.coli.Finally, by optimizing the supplement of the precursors of glycine and ferrous chloride, the heme content in the engineered strain reached 82.39 μmol/L after 24 h of shaking flask fermentation, which was 4.2-fold compared to that of the starting strain.It is a new strategy to construct an engineered E.coli which uses sole heterologous C4 pathway to produce heme with high titer.
  • Directed evolution-based molecular modification of D-allulose 3-epimerase
    SUN Mingjing, LIU Zhanzhi, LIU Shuhan, WANG Liuxin, WANG Sheng, WU Jing
    Food and Fermentation Industries. 2026, 52(1): 25-30. https://doi.org/10.13995/j.cnki.11-1802/ts.042005
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    As the quality of life improves, people’s demand for health is also increasing, and sugar substitutes are gradually coming into people’s view.D-allulose is a low-calorie, high sweetness, scarce sugar that is an ideal substitute for sucrose.The instrumental enzyme for industrial preparation of D-allulose is mainly D-allulose 3-epimerase (DAE), however, to meet the demands of industrial production, the specific activity of DAE still needs to be further increased.In this study, by applying a D-allulose-specific biosensor composed of the transcription factor psiR, combining with fluorescence-activated cell sorting (FACS) fluorescence analysis sorting and 96-well microtiter plate screening, we finally obtained the Clostridium cellulolyticum H10 DAE (CcDAE) mutant F147L with a 26.21% increase in specific activity, with an optimal temperature of 60 ℃ and an optimal pH of 7.5.This study not only successfully demonstrated that transcription factor-based biosensors have considerable application value in the directed evolution of proteases, but also provided new ideas for the modification of DAE enzymes.
  • Effect of a functional milk powder on bone health in ovariectomized rats
    HE Jun, XU Ziqi, GOU Yurui, HUANG Shulan, WU Wenjing, LYU Xiaohua, BAO Xingyu, YUAN Ya, LI Xiaomeng
    Food and Fermentation Industries. 2026, 52(1): 31-38. https://doi.org/10.13995/j.cnki.11-1802/ts.042452
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    The present study aims to investigate the effects of a functional milk powder supplemented with Davallia trichomanoides Blume on bone health in ovariectomized rats and its potential mechanisms.Thirty SPF-grade female SD rats weighing approximately 300 g were randomly divided into a sham-operated group, an ovariectomized (OVX) control group and an OVX+milk powder group, and were gavaged for 90 d.Calcium metabolism experiments were performed on the last three days of the intervention period.At the end of the intervention, the routine indexes of femur, bone mineral density and bone calcium were detected;The bone microstructure of femur and lumbar spine was scanned by Micro-CT, and key proteins expressions of bone metabolism of lumbar spine were analyzed by immunohistochemistry.In addition, the mRNA expression levels of Wnt3a, β-catenin, RUNX2, and LEF-1 in the signaling pathways related to the maintenance of bone homeostasis were detected in the right tibia.Results showed that compared with the sham-operated group, the OVX control rats showed a significant decrease in the bone mineral density of the distal femur (P<0.01), and the midpoint bone mineral density and bone calcium levels were significantly reduced in the OVX control group (P<0.05).Compared with the OVX control group, the OVX+milk powder group showed significantly higher bone mineral density and bone calcium levels at the distal and midpoint of the femur, as well as different degrees of improvement in bone microstructure (P<0.05).Compared with the OVX control group, the OVX+milk powder group showed significantly higher levels of VEGF protein expression in the lumbar spine (P<0.01), and significantly higher levels of β-catenin, RUNX2, and LEF-1 mRNA expression in the tibia (P<0.05 or 0.01).This functional milk powder can promote the absorption and utilization of calcium, increase bone mineral density and bone calcium content, and thus improve the bone health of ovariectomized rats, and its mechanism may relate to Wnt/β-catenin signaling pathway.
  • Safety evaluation and probiotic effect of Lactobacillus brevis SLlac-18 on hyperuricemic mice
    LI Jie, LI Yanjie, SHI Yan, LUO Jincheng, ZHOU Jian, SUN Xuewei, WANG Xue, SONG Lixin
    Food and Fermentation Industries. 2026, 52(1): 39-46. https://doi.org/10.13995/j.cnki.11-1802/ts.041587
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    Hyperuricaemia is a metabolic disease characterized by uric acid metabolism disorder.Probiotics have the characteristics of being economical and effective with few toxic side effects and relatively high safety for alleviating hyperuricemia.In this study, we evaluated the safety of a previously isolated strain of Lactobacillus brevis SLlac-18 from a pickle with potential uric acid-lowering function and constructed a hyperuricemia mice model to investigate the probiotic effects of L.brevis SLlac-18 on hyperuricemic mice.The results showed that L.brevis SLlac-18 had no haemolytic activity, and there were no significant differences in body weight, organ indices, and blood routine indexes in mice gavaged with strain compared to the control group, and no significant pathological changes in liver and kidney tissue were observed.Additionally, compared with the model group, the expression levels of uric acid and xanthine oxidase (XOD) in serum were decreased to 32.02% and 80.77% respectively in the SLlac-18 group (P<0.01), liver and kidney tissue damage was improved by L.brevis SLlac-18, and the XOD activity was decreased to 63.38% (P<0.01), the expression of uric acid reabsorption transporter protein GLUT9 was reduced to 23.74% and the expression the uric acid secretion transporter protein NPT1 was increased to 23.68%.In conclusion, L.brevis SLlac-18 exhibits a favorable safety profile and exerts beneficial effects in hyperuricemic mice through multiple pathways, holding promise for the prevention and adjuvant therapy of hyperuricemia.
  • Ameliorating effects of leaf mustard on dextran sodium sulfate-induced ulcerative colitis in mice through regulating gut microbiota
    ZHANG Xiaoqin, MEI Yuan, GAO Zhixing, LUO Zhengfei, LIU Duchen, ZHAO Nan, ZHAO Jichun, MING Jian
    Food and Fermentation Industries. 2026, 52(1): 47-55. https://doi.org/10.13995/j.cnki.11-1802/ts.042485
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    Leaf mustard (LM) is an important raw material for making fermented vegetables such as suancai.To evaluate the nutritional components and functional activity of LM, the contents of dietary fiber, total glucosinolates and organic acids were determined.A mouse model of ulcerative colitis was established with 2.5% (w/w) sodium dextran sulfate.It was observed that feed with 5% leaf mustard powder influenced the body weight change, DAI, antioxidant capacity, serum cytokines levels and histopathological changes.And the mechanism was analyzed by intestinal microbiota diversity.Results that LM possessed 9.73 μmol/g of total glucosinolates and 19.39% dietary fiber, and the organic acids contained citric acid, malic acid, succinic acid, and acetic acid, among which acetic acid had the highest content.Compared to the model group, LM intervention restored the body weight, splenic and hepatic organ indexes of mice to levels similar to those of control group.LM significantly decreased the DAI scores, increased the colon length, and alleviated the damage to colon tissue.Meanwhile, LM decreased the MDA content by about 67.96% and improved the total antioxidant capacity by 83.95%.The intervention also reduced the levels of TNF-α and IL-6, while increased the expression of tight junction proteins ZO-1, occluding-1 and claudin and protected the integrity of colon tissue structure.LM intervention decreased the abundance of Escherichia-Shigella and Enterobacteriaceae which were positively correlated with the levels of pro-inflammatory cytokine, and increased the proportion of beneficial bacteria such as Akkermansia and Blautia.The results show that LM could significantly alleviate the symptoms of colitis by maintaining the integrity of the intestinal barrier and improving gut microbial dysbiosis.
  • Preparation and hypolipidemic activity of chondroitin sulfate from large yellow croaker
    DONG Xiaojing, YU Jiahong, LIANG Peng, ZHONG Rongbin, LI Yinta
    Food and Fermentation Industries. 2026, 52(1): 56-66. https://doi.org/10.13995/j.cnki.11-1802/ts.044130
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    This study utilized large yellow croaker bones as raw materials to prepare chondroitin sulfate through processes including dilute alkali enzymatic hydrolysis, ethanol precipitation, and dialysis for impurity removal.The structural characteristics of large yellow croaker chondroitin sulfate (LCS) were further investigated.Subsequently, a hyperlipidemic zebrafish model was established to explore its hypolipidemic activity.Through the determination of physical and chemical properties, ultraviolet spectrophotometer, Fourier transform infrared spectrometer, high performance gel permeation chromatography, and 1H nuclear magnetic resonance spectroscopy, it was found that the extraction rate and content of CS in large yellow croaker bone reached 0.46% and 92.59%, respectively, and the content of glucuronic acid and protein in LCS was 35.64% and 1.27%, respectively.The functional group composition was similar to that of CS standard.The weight-average molecular weight of LCS was 33 874 Da, and the degree of sulfation occurred at the point of C-6 and C-4 was similar.The results of oil red O staining showed that the high-fat diet successfully induced hyperlipidemia in zebrafish.After intervention with different mass concentrations of LCS (40, 80, and 200 μg/mL), the lipid level significantly decreased (P<0.05).Hematoxylin-eosin staining indicated that with the increase in LCS mass concentration, the arrangement of hepatocytes in livers gradually changed from loose to tight, and the fat vacuoles gradually decreased.LCS could significantly reduce the levels of low-density lipoprotein cholesterol, total cholesterol, and triglycerides in hyperlipidemic zebrafish (P<0.05), and increase the level of high-density lipoprotein cholesterol (P<0.05).The expression levels of genes related to lipid metabolism in zebrafish were determined using quantitative real-time polymerase chain reaction.It was found that LCS could alleviate lipid metabolism disorder in the hyperlipidemic zebrafish model by down-regulating the expression of lipid synthesis-related genes (Srebf1, Acaca, Fasn, Hmgcrb) and up-regulating the expression of lipid decomposition genes (Pparg, Rora, Ldlr, Cyp7a1a).
  • Optimization of fermented juice beverage and its effect on alcohol detoxification and hepatoprotection
    SHAO Yunxiao
    Food and Fermentation Industries. 2026, 52(1): 67-74. https://doi.org/10.13995/j.cnki.11-1802/ts.041903
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    With the expansion of the drinking population, plant-based beverages with alcohol detoxification and hepatoprotective effects have broad market prospects.This study employed single-factor analysis and response surface methodology to optimize the processing conditions of fermented juice beverages.Additionally, a human alcohol breath test and a zebrafish drunkenness model were used to investigate their effects on alcohol detoxification and hepatoprotection, providing a theoretical basis for the application of such beverages.The results showed that the optimal processing conditions for the fermented juice beverage were:a solid-to-liquid ratio of 1∶30(g∶mL) for the fermented material, 0.09% Ampelopsis grossedentata powder, 0.03% turmeric, and 0.01% sucralose, yielding a sensory score of (88.75±0.31).Compared with the control group, within 30 minutes of consuming the fermented juice beverage, the rate of decline in exhaled alcohol concentration in humans accelerated, and sobering time was shortened by 2 h.Furthermore, within the maximum tolerated concentration, the beverage exhibited significant sobering effects on ethanol-induced excitement-phase drunken zebrafish, with a more pronounced effect observed at higher doses.Meanwhile, the auxiliary protective effect against alcoholic fatty liver increased with the concentration of beverage, indicating that fermented juice beverages at appropriate concentrations possess alcohol-detoxifying and liver-protective properties.
  • Effects of different ratios of casein and whey protein on in vitro digestive behavior and antioxidation and anti-inflammation indices for the elderly
    AO Min, TAO Xiumei, LIU Changshu, LIU Jianguo, LI Kexin, LIU Ruonan, LIU Dasong, ZHOU Peng
    Food and Fermentation Industries. 2026, 52(1): 75-83. https://doi.org/10.13995/j.cnki.11-1802/ts.042494
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    This study mixed sodium caseinate and whey protein (C∶W) in mass ratios of 10∶0, 8∶2, 6∶4, 4∶6, 2∶8, and 0∶10, and used an in vitro gastrointestinal model for the elderly to simulate the digestive process.We compared the digestion of proteins as well as the anti-inflammation and antioxidation capacities of the digesta.The results showed that in the gastric digestion stage, the release of free amino groups increased significantly with the increase in the proportion of sodium caseinate, while in the intestinal digestion stage, the release of free amino groups was more rapid with the increase in the proportion of whey protein.The bioactive functions of the digesta showed obvious ratio-dependence.The increase in the ratio of sodium caseinate significantly enhanced the calcium bioaccessibility and anti-inflammation capacity of the digesta, whereas the increase in the ratio of whey protein significantly enhanced the antioxidation capacity of the digesta.Taken together, a higher proportion of sodium caseinate favored protein degradation in the gastric phase as well as the calcium bioaccessibility and anti-inflammation capacity, while a higher proportion of whey protein performed better in protein degradation in the intestinal phase as well as in antioxidation capacity.This study provides an important theoretical basis and practical reference for the development of nutritional supplements for the elderly.
  • Exploring antioxidant, hypoglycemic, and gut microbiota-modulatory effects of chicory polysaccharide-fortified probiotic fermented milk using an in vitro digestion-fermentation model
    NING Chong, BU Wei, JIA Lijiao, LI Qiongying, ZHENG Xinyue, TANG Yang, LI Weixuan, TAN Chang, LIU Xiaoxu, LI Huiyu
    Food and Fermentation Industries. 2026, 52(1): 84-94. https://doi.org/10.13995/j.cnki.11-1802/ts.043734
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    Cichorium intybus polysaccharides (CIP), as natural dietary fiber-based prebiotics, have attracted growing interest in the development of functional dairy products.In this study, a dynamic in vitro model simulating gastrointestinal digestion and colonic fermentation was established to systematically investigate the antioxidant, hypoglycemic, and gut microbiota-regulating effects of probiotic fermented milk fortified with CIP at different concentrations.Results showed that the 0.9% low-dose group released more oligosaccharide fragments during digestion, significantly enhancing the scavenging activities against DPPH free radicals, cationic radicals, and hydroxyl radicals, and exhibited superior antioxidant capacity.Meanwhile, it demonstrated significantly stronger inhibition of α-amylase and α-glucosidase than the 1.6% high-dose group (P<0.05).During the anaerobic fermentation phase, CIP supplementation promoted the synthesis of short-chain fatty acids (SCFAs), with the low-dose group showing notably increased SCFA levels and improved microbial diversity.High-throughput 16S rRNA sequencing revealed that low-dose CIP significantly enriched beneficial genera, such as Bifidobacterium and Faecalibacterium, while suppressing potentially pathogenic taxa, including Shigella, resulting in a more stable and functionally favorable gut microbiota structure.In contrast, the high-dose group enriched certain probiotics but led to reduced microbial diversity and limited SCFA production efficiency.These findings indicated that low-dose CIP exerted multiple synergistic functional effects by modulating digestive enzyme activity and gut microecology, offering theoretical support and a dosage optimization reference for its application in functional probiotic dairy formulations.
  • Analysis of response mechanism of Weissella confusa to salt stress based on non-targeted metabolomics
    WANG Ali, LI Xiaomin, CUI Yimin, DU Qinqin, LUO Jiahua, PENG Chong, WANG Boyuan, ZHONG Xianfeng, HUANG Guidong
    Food and Fermentation Industries. 2026, 52(1): 95-102. https://doi.org/10.13995/j.cnki.11-1802/ts.044210
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    Weissella confusa is a dominant lactic acid bacterium in salt-fermented foods such as soy sauce.However, high salt environments affect its growth and fermentation efficiency.This study aimed to analyze the metabolic response mechanism of W.confusa under the salt concentration commonly used in soy sauce fermentation (180 g/L NaCl) by using non-targeted metabolomics.The growth characteristics and intracellular metabolites of the strain under both salt-free and salt-stressed conditions were compared.Results demonstrated that high salt concentration significantly inhibited growth, causing cell shrinkage and deformation, and leading to increased extracellular protein levels and significant changes in 545 intracellular metabolites.Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis revealed that several metabolic pathways, including heterolactic fermentation, amino sugar and nucleotide sugar metabolism, galactose metabolism, glycerophospholipid metabolism and purine metabolism, were significantly affected by salt stress.It is speculated that the strain survives and adapts to the high salt environment through metabolic strategies such as enhanced antioxidant defense, optimized cellular stability, and increased energy supply.These findings elucidate the response mechanism of W.confusa to salt stress through the coordinated regulation of multiple metabolic pathways, providing a theoretical basis for the development of microbial resources in salt fermentation systems.
  • Screening and mechanism of cooperative culture of lactic acid bacteria based on metabolism
    LI Shuya, WU Yiqing, ZHANG Liping, CHEN Wei
    Food and Fermentation Industries. 2026, 52(1): 103-112. https://doi.org/10.13995/j.cnki.11-1802/ts.042363
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    To screen for lactic acid bacteria (LAB) with synergistic effects and explore the mechanisms of their synergistic interactions from a metabolic perspective, the growth of LAB, lactic acid production and free amino nitrogen metabolites, lactate dehydrogenase (LDH) activity, and transcription regulation were measured in both monocultures and co-cultures.These indicators were used to evaluate the interactions between LAB, and non-targeted metabolomics further elucidated metabolic mechanisms underlying their synergy.The results displayed that the number of bacteria in the mixed culture of Lactiplantibacillus plantarum HC 1775 (Lpl) and Lacticaseibacillus rhamnosus GG HC 1509 (LGG) was significantly enhanced, with total lactic acid production reaching 71.20 μg/mL, which was 23.52% and 38.68% higher than Lpl and LGG monocultures, respectively.The free amino nitrogen content was 64.68 μg/mL.When cell-free supernatant was added, the viable counts of Lpl increased by 23.70% and those of LGG by 32.83%.The ldh gene was significantly regulated in Lpl+LGG co-culture, with an expression level 2.15-fold higher than in single cultures.The results displayed that Lpl and LGG exhibited a synergistic relationship that promoted each other’s growth.Metabolomic profiling revealed distinct metabolic signatures in co-culture, characterized by elevated amino acid biosynthesis (notably aspartate and threonine) and heightened metabolic flux.Lpl and LGG exhibit synergistic interactions, with amino acids significantly increasing in the co-culture system, thereby influencing the metabolism of LAB.This mechanistic understanding of LAB interactions advances foundational knowledge for optimizing microbial consortia in industrial and probiotic applications.
  • Screening for uric acid-degrading microorganisms and initial exploration of their uric acid metabolic mechanisms
    YANG Rui, YU Yang, SONG Chengying, Mandlaa, SUN Ziyu, CHEN Zhongjun
    Food and Fermentation Industries. 2026, 52(1): 113-121. https://doi.org/10.13995/j.cnki.11-1802/ts.042263
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    Hyperuricemia (HUA), as a syndrome of purine metabolism disorder, has been increasing in number year by year.At present, allopurinol, a drug used to treat HUA, is nephrotoxic and can even cause death.It is necessary to find a safe method to reduce uric acid.In this study, the strain Weizmannia coagulans B8 with uric acid degradation rate of 29.12% was identified through plate screening combined with HPLC.The strain exhibits good acid resistance (pH 2.0) and bile salt tolerance (0.3% bile salt) in vitro, meanwhile has a broad-spectrum antagonistic effect on pathogenic bacteria.These characteristics provide a basis for its potential as a probiotic.The mechanism of uric acid metabolism in strain W.coagulans B8 was explored at the genetic level.Whole genome sequencing analysis revealed that the genome of W.coagulans B8 is 3 669 133 bp long, with 62 genes related to uric acid metabolism (allB, rpoC, purK, etc.) annotated and integrated into the KEGG purine metabolism pathway.The uricase activity was also measured to be (1.34±0.16) U/mL, thus elucidating the complete metabolic pathway of uric acid.The results have revealed the probiotic characteristics and uric acid metabolism related genes and pathways of W.coagulans B8, providing a theoretical basis for further application of the strain in controlling uric acid levels in food.
  • Effects of solid-state fermentation with mixed strains on γ-aminobutyric acid production and functional activities of defatted rice bran
    GUO Chao, LIU Fang, LIU Yuchun, GUO Weiqun, WANG Chao
    Food and Fermentation Industries. 2026, 52(1): 122-129. https://doi.org/10.13995/j.cnki.11-1802/ts.044012
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    To enhance the content of functional components and the overall utilization value of defatted rice bran, a co-culture solid-state fermentation system was developed using Limosilactobacillus fermentum and Bacillus amyloliquefaciens to achieve efficient enrichment of γ-aminobutyric acid (GABA) and synergistic enhancement of bioactivity.Based on single-factor experiments and response surface methodology, the microbial composition, fermentation conditions, and nutritional factors were systematically optimized.The optimal process was identified as follows:L.fermentum and B.amyloliquefaciens (both at 1010 CFU/mL) were mixed at a volume ratio of 13.5∶86.5, fermented at 30 ℃ for 5 days with the addition of 1.6% tryptone and 0.8% monosodium glutamate.Under these conditions, the yield of GABA reached (4.34±0.03) g/L, representing an approximate 11.7-fold increase compared to the initial level.Scanning electron microscopy revealed that fermentation altered the rice bran surface to a porous and loose structure, facilitating the release of bioactive compounds.Functional evaluation showed that the fermented rice bran exhibited strong inhibitory activity against α-glucosidase (95.46%) and α-amylase (51.41%), and demonstrated significant scavenging activity against DPPH radicals (84.76%) and superoxide anion radicals (65.62%).These values were markedly higher than those of unfermented rice bran, indicating its promising hypoglycemic and antioxidant potential.This study provides theoretical and technical support for the high-value utilization of rice bran.
  • Screening, safety, and probiotic properties analysis of strains with both aminopeptidase and carboxypeptidase activities
    ZHANG Jiayi, ZHANG Yujiao, DAI Yiwei, CHEN Yingxi, LIN Xinping, JI Chaofan, ZHANG Sufang
    Food and Fermentation Industries. 2026, 52(1): 130-137. https://doi.org/10.13995/j.cnki.11-1802/ts.042813
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    Aminopeptidases and carboxypeptidases, as important exopeptidases, are widely used in food fermentation processing.These enzymes sequentially cleave peptide bonds from the amino and carboxyl termini of polypeptide chains, respectively, to release free amino acids.However, strains exhibiting both aminopeptidase and carboxypeptidase activities are still scarce.In this study, 59 strains screened from sour fish, sour meat, and shrimp paste were used, and six strains exhibiting both aminopeptidase and carboxypeptidase activities were screened based on their total exopeptidase activities.The six strains underwent further characterization through morphological analysis, physiological and biochemical assessments, 16S rDNA identification, and evaluations of safety and probiotic properties.The results indicated that all six strains belonged to the Bacillus, with Bacillus subtilis MD4X demonstrating the highest total exopeptidase activity and favorable safety profile.Specifically, this strain exhibited an aminopeptidase activity of 321.974 U/mL and a carboxypeptidase activity of 26.526 U/mL, and a strong antioxidant capacity.This study contributed to the enrichment of the resource library of exopeptidase-producing strains, provided strain materials for enhancing the nitrogen content of amino acids in fermented foods, and offered technical support for the enhancement of quality in fermented foods.
  • Screening of Mortierella strains from the arid desert area in Xinjiang and analysis of their lipid composition
    FENG Yulian, TANG Qiyong, ZHU Jing, MA Zhenghai, ZHANG Zhidong, LI Mei, LI Xue, JIANG Xingtong
    Food and Fermentation Industries. 2026, 52(1): 138-144. https://doi.org/10.13995/j.cnki.11-1802/ts.041814
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    Mortierella spp.widely distributed in nature, are capable of producing substantial quantities of functional oils and polyunsaturated fatty acid with significant economic value.To explore the Mortierella resources in arid desert ecosystems, soil samples were collected from the Toksun arid region.The Mortierella strains were isolated and purified using the gradient dilution method.The ITS gene sequence alignment was employed to preliminarily determine the taxonomic classification of the strains, and further assessments were conducted to evaluate their stress resistance, enzyme production, and oil-producing characteristics.Three strains in Mortierella were successfully isolated and classified into two species based on ITS gene sequence analysis.Strains 2-1-4 and 10-1-F1 exhibited 94.69% similarity with Mortierella antarctica CBS 609.70T, and strain 3-2 showed 95.87% similarity with Mortierella globalpina KUMCC 20-0009T, suggesting their potential as novel species.All three strains demonstrated broad temperature adaptability (4-35 ℃), significant salt-alkali tolerance, and amylase/lipase production capabilities. Analysis of fatty acid content and composition revealed that different culture media significantly affect the oil production of the strains.Using oil-producing medium for fermentation, strain 2-1-4 achieved the highest oil yield of 1.33 g/L.The lipids of this strain were mainly composed of palmitic acid, arachidonic acid, and oleic acid, accounting for 17.71%, 9.94%, and 32.58% of the total lipids, respectively.This study identified three potential new species of Mortierella strains, which exhibited strong stress resistance and oil-producing potential, providing a research foundation and scientific basis for further exploration and utilization of related Mortierella resources.
  • Identification of taste-active compounds in corn fermentation sauce powder and analysis of their salt-reducing effects
    WANG Siying, LI Jian, SUN Yixuan, XIONG Zheng, PANG Qiufang, WANG Hengzhi, MA Shiyu, ZHANG Wentao
    Food and Fermentation Industries. 2026, 52(1): 145-151. https://doi.org/10.13995/j.cnki.11-1802/ts.042515
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    To analyze the salt-reducing effects of corn fermentation sauce powder, sensory analysis was conducted on three types of corn fermentation sauce powders (YP1000, YP1002, and YP1005). HPLC was used to detect the contents of free amino acids, organic acids, nucleotides, and other taste-active compounds, and their taste activity values (TAV) were calculated.The S-shaped curve analysis was employed to investigate the salt-enhancing mechanisms of key taste-active compounds and their potential for salt reduction.Sensory evaluation results showed that YP1002 had higher saltiness and umami taste compared to YP1000 and YP1005.In a 5.00 g/L sodium chloride solution, YP1005 achieved less than 10% salt reduction, YP1000 achieved 10% salt reduction, and YP1002 achieved 20% salt reduction.Analysis of taste-active compounds revealed that glutamic acid, succinic acid, citric acid, and 5′-GMP were key substances with significant salt-enhancing effects, which could reduce the perception threshold of saltiness to achieve salt reduction.S-shaped curve analysis further indicated that these taste-active compounds had synergistic effects with sodium chloride, enhancing the perception of saltiness.
  • Construction of flavor wheel for five-grain Nongxiangxing Baijiu from Yibin region and analysis of sensory differences among different Nongxiangxing Baijiu
    MA Yue, XIANGLI Ran, LUO Guitao, GUO Rui, XU Yan, ZENG Yong
    Food and Fermentation Industries. 2026, 52(1): 152-161. https://doi.org/10.13995/j.cnki.11-1802/ts.044282
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    This study focused on five-grain Nongxiangxing Baijiu (strong-aroma Baijiu) from Yibin, the core production region of Chinese Nongxiangxing Baijiu.By collecting 48 samples from 12 companies in the Yibin production region, 14 representative and distinctive samples were selected for analysis and research, and a system of flavor lexicon for five-grain Nongxiangxing Baijiu, primarily from the Yibin production area, was established.Through blind tasting and descriptive analysis by 65 young consumers evaluating 14 Nongxiangxing Baijiu samples, combined with statistical methods including Kruskal-Wallis test and correlation analysis, 79 sensory descriptors were identified from consumer perception dimensions, such as pineapple, apple, sorghum, floral honey, and Qu flavor, and soft.Concurrently, 12 national Baijiu experts conducted Napping analysis (a projective mapping method) on 18 Nongxiangxing Baijiu samples (9 commercial Baijiu and 9 raw Baijiu), revealing sensory characteristics differences between different Baijiu samples while collecting 34 professional descriptors.By integrating descriptors from both consumer and expert panels, the study ultimately established 95 sensory terms covering aroma, taste, and mouthfeel attributes.A flavor wheel for Yibin five-grain Nongxiangxing Baijiu was developed accordingly.These findings provide a scientific basis for standardizing sensory terminology and establishing reference systems for five-grain Nongxiangxing Baijiu, while offering innovative tools for regional enterprises to optimize product positioning and enhance brand competitiveness.
  • Microbial diversity in high-temperature Daqu of the sauce-amora Baijiu production region in the northwestern Hubei Province
    ZHAO Heng, NI Hui, HOU Qiangchuan, YE Mingbo, ZHANG Haibo, GUO Zhuang
    Food and Fermentation Industries. 2026, 52(1): 162-168. https://doi.org/10.13995/j.cnki.11-1802/ts.042328
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    To deeply understand the microbial diversity of high-temperature Daqu (HTD) from the sauce-amora Baijiu production region in the northwestern Hubei Province, this study used MiSeq high-throughput sequencing technology to analyze it.The results showed that the dominant bacterial taxa in the HTD from this production area were mainly Kroppenstedtia (22.04%), Lentibacillus (17.82%), and Bacillus (15.81%), and the dominant fungal taxa were mainly Thermomyces (39.91%), Thermoascus (28.23%), and Aspergillus (10.10%).Operational taxonomic unit (OTU)-level analysis identified seven core bacterial OTUs, which were assigned to Kroppenstedtia (18.11%), Lentibacillus (11.72%), and Saccharopolyspora (2.93%), with a cumulative relative abundance of 32.77%.Two core fungal OTUs were assigned to Thermomyces (26.00%) and Aspergillus (5.17%), with a cumulative average relative abundance of 31.17%.Principal coordinates analysis indicated that the microbial community structures of samples from different counties still exhibited differences.In the sample from Nanzhang County, the predominant unique bacterial taxon was Bacillus (23.75%), while in the Shennongjia Forest District, the unique bacterial and fungal taxa were Thermoactinomyces (4.92%) and Rhizopus (20.70%), respectively.In Baokang County, the unique bacterial taxon was Staphylococcus (17.63%).Notably, the unique bacterial and fungal taxa and their cumulative relative abundance in the Shennongjia Forest District were higher than those in the other two counties, indicating a significant difference between the Shennongjia samples and those from the other two counties.
  • Analysis of microbial community composition and traceability before and after fermentation of strong-flavor Daqu
    WANG Shuzhen, SUN Liangxia, LIN Yixin, LIU Shichao, WANG Shengyan, TANG Yun
    Food and Fermentation Industries. 2026, 52(1): 169-177. https://doi.org/10.13995/j.cnki.11-1802/ts.042428
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    In this study, high throughput sequencing technology and microbial source tracker analysis were used to analyse the microbial community composition and its interaction between the mechanised production environment and strong-flavor Daqu before and after fermentation.The study used raw wheat, the environment and Daqu as the objects.The results of the study indicated that 26 species of bacteria and 39 species of fungi were detected in the Daqu of 0 d fermentation, 36 species of bacteria and 23 species of fungi were detected in the finished Daqu after fermentation, and a total of 195 species of bacteria and 180 species of fungi were detected in the raw materials and the environment.Before fermentation, the Daqu bacteria originated from raw wheat (66.12%) and wetted bin wheat (19.37%), and fungi from transport trolleys (51.61%), raw wheat (38.28%) and wheat flour (7.99%);after fermentation, the microbial community structure of Daqu changed, with the bacteria mainly originating from raw wheat (54.90%) and the fungal community from the racks on which the Daqu was placed (73.09%) and the air in the site where it was produced (3.58%).A comprehensive analysis of the microorganisms present in the raw materials, the environment, and the Daqu before and after fermentation was conducted.The findings of this analysis indicated that the environmental microorganisms within the machinery and equipment have a significant impact on the community composition of the raw material samples.Furthermore, it was determined that the microorganisms present in the Daqu before and after fermentation may not only originate from the raw materials, but also from the production tools.The results of the study elucidated the main sources of microorganisms in strong-flavor Daqu, and provided a scientific reference for the optimisation of the Daqu production process.
  • Screening and application of microbial community structure and functional bacteria in rice wine koji from southern regions
    LI Sitong, PEI Yangyang, XIANG Sini, LI Jianlong, CHEN Xiaoru, GUO Dingyi, HU Kaidi, LI Qin, ZHAO Ning, LIU Shuliang, LIU Aiping, HOU Xiaoyan
    Food and Fermentation Industries. 2026, 52(1): 178-185. https://doi.org/10.13995/j.cnki.11-1802/ts.042427
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    This study investigated the microbial community diversity and functional characteristics of rice wine koji from southern China using high-throughput sequencing technology.Results revealed distinct regional variations in microbial composition, with Ralstonia and Weissella identified as the dominant bacterial genera across southeastern and central groups.Notably, Rhodococcus was predominant (14.6%) in the southeastern group, while fungal communities were overwhelmingly dominated by Rhizopus(80.98%-99.22%).Microbial counts exhibited regional specificity:the highest bacterial load was observed in Xiaogan, Hubei (8.21 lg CFU/g), the highest fungal spore count in Foshan, Guangdong (9.61 lg/g), and the highest yeast colony count in Fuyang, Anhui (10.02 lg CFU/g).Furthermore, four functional microbial strains were isolated and applied to fortified koji fermentation.Results showed that the activities of amylase and protease in the SG group of koji inoculated with both commercial koji and functional strains were increased to 1 583.4 U and 776.13 U/g.Metabolomic analysis demonstrated that the SG group exhibited the highest diversity of volatile compounds, including 17 distinct esters, along with significantly elevated concentrations of alcohols (1 021.94 μg/100 g), esters (1 190.82 μg/100 g), and alkanes (535.80 μg/100 g).These findings underscore the critical role of regional microbiota in shaping koji characteristics and highlight the potential of functional strains to improve rice wine quality through targeted microbial augmentation.
  • Effect of replacing sulfur dioxide with hydroxytyrosol and chitooligosaccharide on quality of low-alcohol cider
    YU Baihan, LIU Jialu, XU Binyan, YANG Xueshan, ZHU Xia
    Food and Fermentation Industries. 2026, 52(1): 186-197. https://doi.org/10.13995/j.cnki.11-1802/ts.042561
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    The addition of sulphur dioxide (SO2) in the fermentation of fruit wine can inhibit the deterioration caused by undesirable microorganisms, but it has potential safety risks to the health of consumers.To explore the effect of replacing SO2 with natural antibacterial agents on the quality of low-alcohol cider, Fuji apple juice was used as the raw material, and the different mass concentrations of hydroxytyrosol (HT, with purities of ≥98% and ≥20%) or chitooligosaccharide (COS, with a purity of ≥90%) were added before the alcoholic fermentation.The kinetics of Saccharomyces cerevisiae growth and reducing sugar consumption, as well as the physicochemical indexes, color and volatile aroma compounds of cider during fermentation were determined.In addition, sensory analysis was also conducted on the final samples.Results showed that compared with the group added with SO2, the alcoholic fermentation kinetics of cider added with different mass concentrations of HT or COS was significantly different.Among them, the addition of HT (≥20%) and SO2 treatment groups completed the fermentation on the 7th day, while the COS and HT (≥98%) treatment groups completed the fermentation on the 9th day.And the final reducing sugar mass concentrations of these samples was less than 4 g/L.The level of alcohol, pH value, total acidity and volatile acidity met the basic requirements of low-alcohol fruit wine.However, there were significant differences in total phenol content.Meanwhile, with the decrease of the purity and mass concentration of HT added in the cider samples, the chroma value of the cider samples gradually decreases, and the hue value increases accordingly.This change trend is the same as that of the COS group.In addition, the detection results of volatile compounds showed that the addition of both HT and COS before alcohol fermentation affected the aroma content of cider.Especially, the total content of volatile compounds in the cider samples added with 10 mg/L HT (≥98%) increased by 14.13% compared with the fermentation group added with SO2.Due to the increase in the content of floral and fruity volatile substances such as geraniol, amyl acetate, ethyl caprylate and ethyl decanoate, the sensory score of this cider sample reached 7.307 9.In summary, the addition of 10 mg/L HT (≥98%) can increase the content of volatile aroma compounds in cider, enrich the floral and fruity aroma of cider samples, and improve the taste and color of cider.
  • Effects of different Saccharomyces cerevisiae strains on the aromatic profile and sensory attributes of tangerine wine
    WEN Ying, LIU Huijie, DENG Qijie, CAI Jun
    Food and Fermentation Industries. 2026, 52(1): 198-205. https://doi.org/10.13995/j.cnki.11-1802/ts.043991
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    Saccharomyces cerevisiae is the core strain in the fruit wine industry, and its selection decisively influences the aromatic characteristics and sensory quality of tangerine wine.This study utilized Yichang tangerines as raw material for fermentation with six S.cerevisiae strains (EC1118, RC212, AU, BA, Fresco, Fermol Blanc), evaluating their impacts on tangerine wine quality through physicochemical analysis, HS-SPME-GC-MS detection of volatile compounds, electronic tongue assessment, and sensory evaluation.Results demonstrated that all six strains completed fermentation, with RC212 and BA yielding higher final alcohol content (10.60±0.14)%vol and (10.70±0.14)%vol, respectively.BA exhibited the highest total acidity (7.50±0.11) g/L, while Fermol Blanc showed the lowest (5.88±0.11) g/L.HS-SPME-GC-MS identified 25 key volatile compounds.Notably, Fresco demonstrated exceptional ester synthesis capacity, with significant Odor Activity Value (OAV) for ethyl decanoate, ethyl octanoate, and isoamyl acetate, contributing significantly to its intense fruity aroma.AU-fermented wine featured a prominent D-limonene contribution (OAV=1.53), enhancing its characteristic citrus aroma, while EC1118 produced elevated higher alcohol levels (isoamyl alcohol OAV=4.56).Electronic tongue and sensory analysis confirmed Fresco-fermented wine balanced acidity with low bitterness, achieving the highest aroma intensity and overall impression score (8.5±0.3), indicating optimal comprehensive quality.This research provides theoretical support for flavor-directed regulation and industrial production of tangerine wine.
  • Influence of indigenous Saccharomyces cerevisiae from the eastern foothills of Helan Mountain on the quality of Chardonnay wine
    LI Nan, YANG Zihua, WANG Lan
    Food and Fermentation Industries. 2026, 52(1): 206-214. https://doi.org/10.13995/j.cnki.11-1802/ts.043825
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    To enhance the terroir characteristics of the wine from the eastern foothills of Helan Mountain and avoid the homogenization problem caused by the use of commercial yeast, the influence of indigenous Saccharomyces cerevisiae on the quality of Chardonnay wine was explored.In this study, four indigenous yeast strains (YC-E8, QTX-D7, QTX-D17, YQY-E18) and three commercial yeast strains (F33, XR, CEC01) were selected to produce Chardonnay wine.The physicochemical indicators, color parameters, sensory analysis, and volatile aroma compounds of the wine samples were measured.The results showed that four indigenous S.cerevisiae strains exhibited excellent fermentation performance.Notably, the volatile acidity levels in wines fermented by YC-E8 and QTX-D17 exceeded those of commercial strains F33 and XR, while no significant differences were observed in alcohol content, total phenols, or glycerol between indigenous and commercial strains.Sensory evaluation revealed comparable overall quality between indigenous and commercial strains, and QTX-D17 achieved superior aromatic scores.Each strain displayed distinct aromatic profiles.For example, wines produced by QTX-D7 contained the highest ester, which imparted desirable fruity and floral qualities to the wine.QTX-D17 demonstrated exceptional ester synthesis capability and generated elevated levels of key aroma compounds including ethyl laurate (2 521.42 μg/L), ethyl octanoate (22 601.59 μg/L), and diethyl succinate (2 274.93 μg/L) (all OAV>1), complemented by strain-specific compounds (2,4-di-tert-butylphenol, ethyl lactate, and methyl octanoate) that contributed complex floral, creamy, and citrus aromas.Wines fermented by YC-E8 were characterized by high concentrations of phenylethyl acetate (854.48 μg/L) and ethyl phenylacetate (292.07 μg/L), which imparted rich honey and floral character.Remarkably, all indigenous strains produced significantly higher phenylethanol levels (31 285.36-48 860.99 μg/L) than commercial counterparts, with YC-E8 yielding the maximum concentration.In conclusion, the indigenous strains QTX-D17 and YC-E8 demonstrated superior aroma production performance and produced Chardonnay wines with more complex and rich aromas.This study provides a theoretical basis for research on the diversity of indigenous S.cerevisiae from the eastern foothills of Helan Mountains and the brewing of wines with distinctive terroir characteristics.
  • Effects of natural antioxidants on antioxidant activity and flavor of Cabernet Sauvignon wine
    QIN Xuchen, DUAN Xuerong, MA Zhansheng, LEI Yujuan
    Food and Fermentation Industries. 2026, 52(1): 215-225. https://doi.org/10.13995/j.cnki.11-1802/ts.042354
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    Sulfur dioxide remains the most prevalent and cost-effective antioxidant in winemaking, yet its potential to trigger allergic reactions in sensitive individuals has driven the industry to seek alternatives or reduce usage.This study investigated reduced glutathione (G), grape polyphenols (P), and carboxymethyl chitosan (C) as potential sulfur dioxide (S) substitutes in Cabernet Sauvignon winemaking.All treatments achieved successful fermentation with comparable physicochemical properties to the S group (70 mg/L).The P (100 mg/L) and C (200 mg/L) groups exhibited equivalent free radical scavenging rates to S group.Total phenolics reached 843.93 mg/L in the P group, outperforming the traditional S (70 mg/L) group.Anthocyanin retention showed no difference between P and S groups, while the C (200 mg/L) group has significantly higher anthocyanin content than the S group (P<0.05).Color stability tests revealed enhanced purple-red hue maintenance in C-treated wines (200-300 mg/L), Sensory evaluation ranked carboxymethyl chitosan wines highest for color depth and aromatic complexity.GC-MS analysis identified similar volatile profiles across P, C, and S groups, with C (200 mg/L) uniquely amplifying hyacinth-like floral notes.Although glutathione (10 mg/L) showed limited color/aroma protection, it maintained the highest flavonoid content.Overall, the grape polyphenol and carboxymethyl chitosan treatment groups demonstrate antioxidant and color/aroma preservation effects in Cabernet Sauvignon wine that are comparable to sulfur dioxide, making them potential alternatives to sulfur dioxide to some extent.Although the color/aroma preservation effect of the glutathione group is inferior to that of sulfur dioxide.The glutathione-treated group (10 mg/L) maintained the highest total flavonoid content and demonstrated promising potential for future applications.
  • Adsorption effect of acid modified montmorillonite on beer purine and its effect on beer quality
    LI Dingding, WU Dianhui, ZHANG Yongxin, CHEN Xingguang, LU Jian
    Food and Fermentation Industries. 2026, 52(1): 226-236. https://doi.org/10.13995/j.cnki.11-1802/ts.042465
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    The purines contained in beer are easily absorbed by the body and quickly produce uric acid, which increases the level of uric acid in the serum.It may lead to hyperuricemia and gout.Montmorillonite is a safe and inexpensive material with a certain adsorption effect on purines.In this study, the adsorption capacity of montmorillonite was improved by acid modification, and the addition process of acid-modified montmorillonite in beer was optimized by balancing purine adsorption and flavor loss.The results showed that the acid modification could improve the layer spacing of montmorillonite and increased more pores and adsorption sites on its surface.The adsorption rate of montmorillonite for purine standard solution increased from 55.20% to 96.21%, and the adsorption capacity increased from 5.59 mg/g to 19.48 mg/g.The process optimization results showed that the optimal additive amount of acid-modified montmorillonite (A-Mt) was 10 g/L and the treatment time was 50 min.At this time, the total purine content in beer decreased from 40.03 mg/L to about 11 mg/L, the adsorption rate was about 72%, and the sensory score was 91 points.In addition, the results of GC-MS showed that the beer after adsorption has a certain degree of decrease in flavor substances [control group, HB:9 864.22 μg/L;montmorillonite adsorption group, HB(Mt):8 441.57 μg/L;Acid-modified montmorillonite adsorption group, HB(A-Mt):8 538.94 μg/L].Acid modification increased the adsorption rate of montmorillonite for purine substances but had no significant effect on the adsorption of flavor substances.
  • Inhibitory effect and mechanism of cinnamic acid on α-amylase
    LYU Junli, YUN Yueying, REN Yan, HE Xuan
    Food and Fermentation Industries. 2026, 52(1): 237-243. https://doi.org/10.13995/j.cnki.11-1802/ts.042989
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    This study aimed to elucidate the inhibitory properties of cinnamic acid on α-amylase by investigating its inhibitory effects and underlying mechanisms through a combination of spectroscopic techniques and molecular docking methods.The findings indicated that cinnamic acid exhibited the highest inhibition rate of α-amylase, reaching 78.05%, within the concentration range of 0.04 to 0.20 mmol/L.Ultraviolet (UV) spectral analysis demonstrated that the characteristic peak position of α-amylase remained unchanged with increasing concentrations of cinnamic acid, although the absorption of UV light by α-amylase at a constant wavelength increased in a concentration-dependent manner.Fluorescence spectroscopy revealed the existence of a binding site between cinnamic acid and α-amylase, with the quenching mechanism identified as static quenching.The interaction between cinnamic acid and α-amylase was characterized by an enthalpy change (ΔH) of 134.785 kJ/mol and an entropy change (ΔS) of 504.552 J/(mol·K), both of which were positive, suggesting that hydrophobic interactions were the predominant forces involved.Molecular docking analyses revealed that the minimum binding energy between cinnamic acid and α-amylase was -23.263 kJ/mol.In addition to hydrophobic interactions, van der Waals forces and hydrogen bonding were identified as significant contributors to the stability of the cinnamic acid and α-amylase complex.These findings suggest that cinnamic acid possesses potential inhibitory effects on α-amylase activity, thereby providing a theoretical basis for the development of functional foods aimed at managing type 2 diabetes.
  • Enhancing β-cyclodextrin production by combining glycogen debranching enzyme and cyclodextrin glucantransferase
    HUANG Jingjia, TAO Xiumei, KONG Deming, CHEN Xingyi, WU Jing, CHEN Sheng, WANG Lei
    Food and Fermentation Industries. 2026, 52(1): 244-250. https://doi.org/10.13995/j.cnki.11-1802/ts.042280
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    When cyclodextrin (CD) is produced by cyclodextrin glucosyltransferase (CGTase), some starch substrates cannot be used, which leads to low utilization rate of starch raw materials and low production efficiency.To solve the above problems, a new starch debranching enzyme, glycogen debranching enzyme CgGDE from Candida glabrata, was cloned and expressed by Escherichia coli BL21(DE3).When the fermentation temperature was 25 ℃, the final concentration of the inducer IPTG was 0.1 mmol/L, and the induction time was 36 h, the activity of CgGDE reached 69.3 U/mL.The results of enzymatic properties showed that the optimum pH of CgGDE was 6.0, the optimum temperature was 35 ℃.β-CD was prepared by combining CgGDE with β-CGTase.Results showed that under non-solvent conditions, when the concentration of potato starch was 50 g/L, at 40 ℃, pH was 6.0, the CgGDE addition was 750 U/g dry starch, the β-CGTase addition was 7 U/g dry starch, the total yield of β-CD reached 53.1% after 24 h, which was 93.8% and 50.9% higher than that transformation with β-CGTase alone and combination of CGTase enzyme and isoamylase.This work provides a basis for the transformation of β-CD under non-solvent conditions.
  • 4D printing study on flavor changes of peach pulp mixed gel triggered by microwave treatment
    YANG Huidong, NIU Ben, LIU Ruiling, FANG Xiangjun, SHAO Xingfeng, WU Weijie, WANG Guannan, SHEN Chaoyi, GAO Haiyan, CHEN Huizhi
    Food and Fermentation Industries. 2026, 52(1): 251-260. https://doi.org/10.13995/j.cnki.11-1802/ts.042480
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    4D printing, as an extension of 3D printing technology, can achieve dynamic changes in the quality of printed food materials.In this study, peach pulp, β-cyclodextrin, and sucrose fatty acid ester were used to prepare microcapsules.Then a printing gel system was constructed by mixing microcapsules, potato powder, pectin and glucose.The results showed that when the proportion of potato flour was 39% (mass fraction), the printing gel system had better fluidity and printing effect.Under appropriate microwave treatment, with the prolongation of microwave treatment time, the quality of the printing gel system showed a tendency to improve and then decline.The textural properties of the gel treated for 1.0 min were excellent with hardness and gelling properties of 15.55 N and 424.14, respectively, with the best overall score of 86.4.The printing gel system under different microwave treatment time processing overall presented relatively small favor difference. Microcapsules encapsulating peach pulp gradually release aromatic volatile compounds during microwave treatment. When the microwave treatment was applied for 1.5 min, irritating volatile flavor substances were produced, which negatively affected the flavor of printing gel.
  • Research on optimization of key attributes of jelly oriented to consumer sensory perception
    ZHANG Zukui, SONG Jiahui, XIA Yixun, CHEN Maoshen, ZHONG Fang
    Food and Fermentation Industries. 2026, 52(1): 261-268. https://doi.org/10.13995/j.cnki.11-1802/ts.043998
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    Jelly is a significant snack food, and its sensory quality directly affects consumer choice.Accurate identification and optimization of key sensory attributes are essential for enhancing product competitiveness.In this study, nine brands of jelly were selected as research objects.Qualitative and quantitative consumer tests (liking test, CATA, and JAR), and quantitative descriptive analysis of the evaluation group were used to determine the key sensory attributes of jelly products and the ideal intensity range of key attributes.Results showed that sensory attributes were the primary drivers of jelly consumption (P<0.05), with texture (r=0.70) contributing more to overall liking than flavor (r=0.55).The CATA test clearly identified that the attributes most concerned by consumers were springiness, chewiness, brittleness, and toughness.The JAR test verified that insufficient or excessive hardness, springiness, chewiness, cohesiveness, and toughness would significantly reduce consumer liking for the product.Combining JAR data and descriptive analysis results, the ideal intensity range (0-15 scale) of key texture attributes was determined as follows:hardness close to the jelly bar standard sample (8 points):7.15-8.25 points, springiness and chewiness were slightly greater than the pudding standard sample (8 points, 7 points), respectively 8.45-9.00 points and 7.5-9.00 points, cohesiveness was between the jelly bar standard sample (7 points) and the QQ candy standard sample (12 points):7.5-10.00 points, and toughness was between pudding (4 points) and the jelly bar (7 points):5.66-7.15 points.
  • Rapid screening of hypoglycemic components in Cyclocarya paliurus using magnetic nanoparticle-immobilized α-glucosidase combined with UHPLC-Q-TOF/MS
    ZHANG Qiyun, CHEN Zude, JIANG Li, LI Bingtao, ZHAI Xingying, SHU Rengeng, XU Guoliang
    Food and Fermentation Industries. 2026, 52(1): 269-276. https://doi.org/10.13995/j.cnki.11-1802/ts.042999
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    α-Glucosidase is a key enzyme target for diabetes and obesity treatment.Inhibiting its activity can produce therapeutic effects.To efficiently discover natural product-derived α-glucosidase inhibitors, this study employed a strategy combining magnetic nanoparticles with α-glucosidase to selectively capture potential bioactive compounds, followed by rapid identification of captured components using ultra-high performance liquid chromatography-quadrupole-time-of-flight tandem mass spectrometry (UHPLC-Q-TOF/MS).Single-factor experiments determined optimal immobilization conditions:15% glutaraldehyde concentration, 7 U/mL α-glucosidase concentration, and 4 h immobilization time, achieving maximum relative enzyme activity.This optimized immobilized enzyme system was used to screen and identify 14 compounds from Cyclocarya paliurus extracts, the IC50 values of 10 active compounds and acarbose are as follows:isochlorogenic acid A(870.3 μg/mL), myricetin-3-O-β-D-glucoside(123.9 μg/mL), quercetin-3-O-glucuronide(587.2 μg/mL), quercitrin(320.9 μg/mL), myricetin(25.7 μg/mL), hyperoside(394.1 μg/mL), afzelin(272.7 μg/mL), kaempferol-3-O-β-D-glucuronopyranoside(524.9 μg/mL), kaempferol(21.6 μg/mL), quercetin(31.0 μg/mL), acarbose(0.62 μg/mL).The results demonstrate that immobilized enzyme technology holds strong potential for efficiently discovering therapeutic compounds in medicinal plants.
  • Structural characterization and functional characteristics of amyloid fibrotic aggregation of 11S protein in fava bean
    CHEN Hui, ZHOU Mengyuan, XU Zhe, LIN Xuemei, ZHAO Wenzhong, XU Zhihao, DING Xiaoqi, DING Yuting
    Food and Fermentation Industries. 2026, 52(1): 277-283. https://doi.org/10.13995/j.cnki.11-1802/ts.042505
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    Food-borne protein amyloid fibrotic aggregation has unique structural properties, and fava bean 11S protein (FP) shows great potential as a sustainable protein resource.This study investigated the dynamic evolution of amyloid fibrotic aggregation of 11S protein in fava bean (FPF) during its formation, including its structural characterization and functional characteristics.6 g/100 mL of FP was treated by acid heat treatment (pH 2, 85 ℃) for different time (0-24 h) to obtain FPF.The processed samples were characterized by Thioflavin T, fluorescence, dityrosine, transmission electron microscopy and fourier infrared spectroscopy.The results showed that FP was first hydrolyzed into polypeptide during acid heat, and then self-assembled into β-folded FPF (increased from 34.44% at 0 h to 45.89% at 24 h).The functional properties of FPF were characterized by foaming, emulsifying and gelling properties.Compared with FP, FPF had better foaming, emulsifying and gelling properties after 24 h reaction.In addition, FPF did not show cytotoxicity in vitro cell experiments.This study provides theoretical support for the formation of FPF.
  • Preparation and physicochemical properties of yak casein micelles
    WANG Zhanduo, LU Yingrui, SONG Li, ZHANG Liya, YAN Puwei, ZHANG Yan
    Food and Fermentation Industries. 2026, 52(1): 284-290. https://doi.org/10.13995/j.cnki.11-1802/ts.042123
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    The aim of this study was to investigate the physicochemical properties of yak casein micelles and exploit the deep-processed products.Yak and cow casein micelles prepared by acid precipitation and ultracentrifugation methods were used as materials, and composition, particle size, protein structure, microstructure of these materials were determined by using HPLC, laser particle size analyzer, FTIS, transmission electron microscopy (TEM).The results showed that yield of yak casein micelles (U-Yak) prepared by ultracentrifugation was 13.14 g/100 mL, which was markedly higher than that prepared by acid precipitation method (A-Yak, 9.81 g/100 mL).Furthermore, protein, Ca content, moisture content of U-Yak was 39.95%, 1 488.63 mg/L, 59.18%, respectively, which were significantly different of those of A-Yak.The secondary structure, such as β-folding (U-Yak 45.0%, A-Yak 43.7%) and β-turning (U-Yak 47.6%,A-Yak 46.7%), was different between U-Yak and A-Yak.TEM images showed that particle size of U-Yak was smaller than that of A-Yak, and contrast of U-Yak’s TEM image was higher than that of A-Yak’s.These findings provide valuable reference point for the preparation of casein micelles and their practical applications.The results provide valuable reference for production of casein micelles.
  • Effects of vacuum freeze drying tea substrate on the characteristics and quality of jasmine scented-tea
    ZHANG Fen, CHEN Jiaxian, MA Jinsen, YUAN Dongyin, YU Jingya, OU Shuqiong, PENG Jingru, ZHANG Xuhao, XIE Dagao, HUANG Shouhui, WEN Lixiang
    Food and Fermentation Industries. 2026, 52(1): 291-299. https://doi.org/10.13995/j.cnki.11-1802/ts.042529
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    To explore the effects of vacuum freeze-drying (VFD) tea substrate with different moisture contents on their characteristics and the quality of jasmine scented-tea, this paper analyzed the changes in appearance color, microstructure, rehydration ratio, leaching law of water extract of VFD tea substrate with different moisture contents (25%, 40%, 55%), as well as the quality differences of jasmine scented-tea.The results showed that as the moisture content of tea substrate increased, The lightness L* and yellow-blue chromaticity b* values of the appearance increased, while the red-green chromaticity a* value decreased, the green color became lighter, and the yellow color increased;The degree of wrinkles and collapses on leaf surface decreased, and the pores became larger;VFD can increase the rehydration ratio, water extraction rate and water extraction speed in the initial stage of brewing(0-1 min with boiling water,0-0.5 h with cold water) of tea substrate, the the higher moisture content, the increase became evident.The water extraction rate, water extraction speed of tea substrate were in logarithmic function relationship Y=Aln(X)+B and power function relationship Y=aXb with brewing time, respectively.The sensory evaluation score of jasmine tea scented by VFD tea substrate with 25% moisture content was the highest, which was 89.90, indicating the best quality.The research results indicated that VFD could significantly change the appearance color and microstructure of tea substrate, increase the rehydration ratio and water extraction rate, and improve the quality of jasmine tea scented by VFD tea substrate with suitable water content.
  • Nutritional component analysis and quality evaluation of edible parts of female and male Chlamys nobilis
    ZHOU Zhipeng, YANG Yaofang, CHEN Yingyi, CHEN Zhongqin, TAN Mingtang, LIN Haisheng, CAO Wenhong
    Food and Fermentation Industries. 2026, 52(1): 300-308. https://doi.org/10.13995/j.cnki.11-1802/ts.042462
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    In order to investigate the differences in nutritional value and the distribution pattern of Chlamys nobilis among different sexes and parts, the present study analyzed and evaluated the conventional nutrients, amino acid composition, fatty acid composition, and mineral element contents of three major edible parts (gonad, shell column, and skirt) of male and female C.nobilis using the national- standard biochemical assay method.The results showed that the crude protein content of the skirts was significantly higher (P<0.05) than that of the other parts.Specifically, the crude protein content in male skirts was 87.73% (dry basis).Amino acid analysis revealed that the essential amino acid content, umami amino acid content, and total amino acid content were significantly higher in male shell columns than in other parts.The female gonads had the highest essential amino acid index of 73.03, which was more suitable for the human body’s requirements.A total of 16-20 fatty acids were detected in different tissues.Among them, the female gonads had the highest polyunsaturated fatty acid content (3 377.56±2.23) mg/100 g, which was 4-7 times higher than that of other parts.Mineral analysis indicated that the gonadal parts were rich in iron, zinc, and other trace elements.In summary, the nutritional value of different parts of male and female C.nobilis is abundant.Notably, the gonads and shell columns have good potential for comprehensive development and utilization.
  • Effect of ultrasound-assisted low-temperature washing on myofibrillar protein and flavor binding ability of Hu sheep mutton
    QIU Yue, PANG Yuting, ZHANG Jianyou, LYU Fei
    Food and Fermentation Industries. 2026, 52(1): 309-317. https://doi.org/10.13995/j.cnki.11-1802/ts.042478
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    The effects of ultrasound-assisted low-temperature washing [33 kHz,400 W, water temperature (4±1) ℃, 15 min] on the flavor profile of Hu sheep mutton meat were investigated, with a focus on examining the effects of ultrasound-assisted low-temperature washing on the structure of myofibrillar protein (MP) and its binding capacity with flavor compounds.Compared to the control group and low-temperature washing group, ultrasound-assisted low-temperature washing promoted the aggregation of protein particles, leading to a significant increase in protein particle size and turbidity, while significantly reducing the absolute value of zeta-potential and solubility.Ultrasonic treatment enhanced the formation of hydrogen bonds, hydrophobic interactions, ionic bonds, and disulfide bonds in MP, causing the protein molecular structure to unfold and increasing the content of free sulfhydryl groups and total sulfhydryl groups.ultrasound-assisted low-temperature washing treatment reduced the content of α-helix and β-turn structures in MP, while increasing the content of β-sheet and random coils.Scanning electron microscopy results indicated that ultrasonic treatment roughened the surface of myofibrillar proteins.The structural modifications of MP induced by ultrasound-assisted low-temperature washing treatment, particularly the enhancement of hydrogen bonds and hydrophobic interactions, facilitated the binding of more flavor molecules.Compared to the control group, the adsorption capacity of ultrasonically treated MP for key aldehyde and ketone flavor compounds, including hexanal, undecanal, (E,E)-2,4-decadienal, and 1-octen-3-one, increased by 28.83%, 40.14%, 21.08%, and 27.11%, respectively.In contrast, the adsorption capacity for 2-pentylfuran decreased by 9.59%.These changes significantly altered the perceived flavor profile of the meat products.This study revealed the mechanism by which ultrasound-assisted low-temperature washing improved flavor adsorption through the regulation of MP conformational dynamics and intermolecular interaction networks, providing theoretical support for the targeted optimization of lamb meat processing techniques.
  • Effect of protease-producing, lipase-producing lactic acid bacteria and Staphylococcus inoculation and fermentation on quality of air-dried pork
    MA Yixuan, LI Jinhai, PEI Huijie, HE Wei, ZHONG Xumei, YU Jiamei, ZHANG Yulin, XIE Jiaxin, LI Chengtao, YANG Yong
    Food and Fermentation Industries. 2026, 52(1): 318-328. https://doi.org/10.13995/j.cnki.11-1802/ts.041994
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    In this study, Lactiplantibacillus plantarum L11, Pediococcus acidilactici L478, Staphylococcus xylosus S34, and Staphylococcus xylosus S36 screened from air-dried pork were inoculated in the volume ratios of L11∶L478∶S34∶S36=2∶1∶1∶1, L11∶L478=2∶1, and S34∶S36=1∶1 in air-dried pork to explore the effect of protease-producing and, lipase-producing lactic acid bacteria and Staphylococcus complex fermentation on quality of air-dried pork, the microorganism, sensory quality, and physical and chemical indexes of air-dried pork were analyzed.Results showed that the number of lactic acid bacteria and Staphylococcus in air-dried pork increased in the lactic acid bacteria and Staphylococcus compound group, and the total score of sensory evaluation was 86.45, which was significantly higher than that in the Staphylococcus compound group (80.65), the lactic acid bacteria compound group (79.65), and the control group (74.45).The color and texture were significantly improved, the degradation of protein and fat was accelerated, and lipid oxidation was inhibited.The monounsaturated fatty acids and polyunsaturated fatty acids (5.02, 3.50 g/100 g) were higher than the lactic acid bacteria compound group (4.68, 3.44 g/100 g), the Staphylococcus compound group (4.59, 3.41 g/100 g), and control group (4.05, 2.50 g/100 g).30 kinds of volatile substances were detected more than the Staphylococcus compound group (21 kinds), the lactic acid bacteria compound group (20 kinds), and control group (19 kinds).Compared with the control group, the total amount of biogenic amines decreased by 18.38%, the lactic acid bacteria compound group, and the Staphylococcus compound group decreased by 16.24% and 12.94%, respectively.Results showed that the combined inoculation of protease-producing and, lipase-producing lactic acid bacteria and Staphylococcus could improve the food quality of air-dried pork, inhibit the accumulation of biogenic amines, and improve the edible safety of air-dried pork.
  • Application of ethanol-induced preparation of type Ⅲ resistant starch in the development of digestion-resistant nutrition bars
    MA Junchen, WANG Weilin, XU Hao, GUO Jiayue, LIU Siyuan, HU Yao, ZHAO Baotang
    Food and Fermentation Industries. 2026, 52(1): 329-335. https://doi.org/10.13995/j.cnki.11-1802/ts.042903
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    Type Ⅲ resistant starch (RS3) was synthesized from waxy corn starch (WCS) through varying debranching durations combined with autoclaving and ethanol-induced recrystallization, followed by application in nutritional bar development.Results demonstrated that amylose content in WCS increased significantly with prolonged debranching time and stabilized after 12 h.The HMT-RS3 prepared via ethanol-induced recrystallization with autoclaving treatment exhibited a resistant starch content of 72.78%, markedly higher than that of native WCS (20.88%).In nutritional bar formulations, a wheat flour-to-HMT-RS3 ratio of 9∶3 achieved optimal sensory and textural properties, with digestion-resistant carbohydrate content reaching 69.01% while showing no significant adverse effects on hardness, adhesiveness, or chewiness.This study confirms the potential of ethanol-induced HMT-RS3 as a high-quality dietary fiber source in nutritional bars without compromising product quality.The findings validate ethanol-induced recrystallization as an effective strategy for modulating RS3 properties and provide theoretical support for developing functional foods with enhanced dietary fiber content.
  • Effect of wheat temperature and hardness on milling effect
    YANG Xiaofen, WANG Fengcheng, SOTS Serhii, WANG Xiaoling, GAO Aoxiang
    Food and Fermentation Industries. 2026, 52(1): 336-342. https://doi.org/10.13995/j.cnki.11-1802/ts.042698
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    In order to deeply investigate the changes of flour yield and flour quality after milling wheat with different temperatures and hardnesses, three wheat samples with different textures were selected, and the change rule of wheat hardness index was tested by changing the wheat temperature from -10 to 40 ℃, and milling experiments were carried out on wheat with different temperatures by using two commonly used experimental mills.By determining and analysing related indexes such as flour yield, loss rate, bran out rate, bran particle size characteristics, as well as flour ash content and whiteness, the results showed that durum wheat had the highest heart milling yield and total flour yield;but the lowest skin milling yield, large bran out rate and loss rate.With the increase of wheat temperature, wheat hardness index and total flour yield decreased significantly, while the bran out rate, loss rate, and the proportion of large pieces of bran showed an increasing trend, flour whiteness showed an increasing trend, and the ash content of the flour was the change rule of decreasing and then increasing.Comprehensive analysis shows that compared with soft wheat, durum wheat has better milling characteristics, and when the wheat temperature is around 20 ℃, the milling effect can be optimised.Therefore, the experimental results can provide theoretical reference for the milling industry to optimally adjust the milling process according to different seasons.
  • Study on the adaptability of quality characteristics of commercially available wheat flour to steamed bread processing
    LI Zhen, YANG Jing, LIN Shunshun, REN Guangyue, ZHANG Debang, AI Zhilu, FAN Huiping
    Food and Fermentation Industries. 2026, 52(1): 343-349. https://doi.org/10.13995/j.cnki.11-1802/ts.042286
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    In order to explore the relationship between commercially available wheat flour and the quality index of steamed bread in northern China, the characteristic indexes and threshold range of steamed bread flour in northern China were screened.In this paper, 29 kinds of wheat flour were taken as the object, and their basic physical and chemical indexes, thermomechanical properties, steamed bread cooking and texture characteristics were measured and analyzed, and the relationship between the quality of commercially available wheat flour and the quality of steamed bread in northern China was systematically evaluated by multivariate statistical methods such as coefficient of variation, correlation analysis, principal component analysis and cluster analysis, and the characteristic indexes and threshold ranges of wheat flour suitable for processing of steamed bread in northern China were established.The results showed that among the 25 quality traits, the coefficient of variation of C3-C4 viscosity disintegration value, i.e., cooking stability, was the largest (53.85%), and the coefficient of variation of L* value of steamed bread was the smallest (1.79%).The moisture content, protein content, wet gluten content, ash content, weakened valley value and peak viscosity of wheat flour were the main indicators affecting the quality of steamed bread in northern China.Principal component analysis of 25 quality indexes was carried out to extract four principal components, and the cumulative contribution rate reached 84.941%.YX2, JY1, JSH, YJY, CKM1, YX1, BX, WDL7, GMM, and CKM2 have high comprehensive scores, which are more suitable for making wheat flour raw materials for northern steamed bread.Based on the results of correlation analysis and cluster analysis, the characteristic indexes and threshold ranges of northern steamed bread suitable for processing were obtained:moisture content 10.87%-13.97%, protein content 10.57%-13.03%, wet gluten content 24.97%-31.13%, ash content 0.40%-0.53%, weakening trough value 0.45-0.61 Nm, peak viscosity 1.76-2.03 Nm.This study can provide a practical basis and theoretical reference for wheat flour production and steamed bread processing enterprises in northern China.
  • Study on the preservation effect of plasma-activated water and pulsed electric field co-treatment on blueberries
    YE Xiaojie, LIU Shulai, ZHOU Xuxia, DING Yuting, KE Zhigang
    Food and Fermentation Industries. 2026, 52(1): 350-359. https://doi.org/10.13995/j.cnki.11-1802/ts.042571
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    This study investigated the bactericidal and preservation effects of a combined treatment utilizing plasma-activated water (PAW) and pulsed electric field (PEF) on blueberries.The study employed blueberries inoculated with Escherichia coli as the experimental subjects, which were subjected to treatments of PAW alone, PEF alone, and PAW-PEF co-treatment.Following treatment, the samples were stored at a temperature of 4 ℃.Systematic analyses were conducted on the total colony counts, physical and chemical parameters (including color, weight loss rate, and hardness), as well as nutritional quality indicators [such as titratable acidity (TA), ascorbic acid, and anthocyanin contents] at intervals of 0, 1, 2, 4, and 6 days during storage.The findings indicated that the PAW-PEF co-treatment exhibited a significantly greater efficacy in inactivating E.coli compared to the individual treatments (P<0.05).Furthermore, in comparison to the control group and the single-treatment groups, the co-treatment markedly inhibited the deterioration of blueberry quality during storage.It effectively delayed the decline in skin brightness, reduced the weight loss rate, and slowed the decrease in hardness, TA, ascorbic acid, and anthocyanin contents.In conclusion, the application of PAW-PEF co-treatment represents a promising bactericidal and preservation technology for blueberries.The outcomes of this study offer theoretical support for the advancement of non-thermal processing technologies aimed at reducing microbial contamination and enhancing the freshness of fruits and vegetables.
  • Research on key flavor components of cheesy aroma in fermented milk produced by Lactobacillus delbrueckii subsp.bulgaricus
    LIU Yujia, ZHANG Yushuang, LIU Zongru, MENG Yang, LI Baolei, WANG Yongping, LI Jiadong, HOU Baochao, ZHANG Lanwei, LIU Tongjie
    Food and Fermentation Industries. 2026, 52(1): 360-365. https://doi.org/10.13995/j.cnki.11-1802/ts.042807
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    The homogenization of flavors in fermented dairy products has become increasingly prominent, primarily due to the lack of distinctive fermentative microbial strains.To elucidate the key flavor compounds responsible for the cheesy aroma in fermented milk produced by Lactobacillus delbrueckii subsp.bulgaricus (L.bulgaricus) and their dynamic changes, as well as to characterize cheesy aroma-producing strains, this study evaluated the cheesy aroma intensity of fermented milk samples prepared from 12 L.bulgaricus strains through sensory analysis.Flavor components were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).Key compounds and their dose-dependent flavor contributions were further identified through triangle tests and aroma addition experiments.The results demonstrated that butanoic and hexanoic acids are critical determinants of the cheesy aroma in fermented milk.within a specific range, the perceived cheesy aroma intensity increased with higher levels of these compounds.The highest sensory score was achieved when butanoic acid content reached 9 459-13 354 μg/kg and hexanoic acid content reached 2 335-2 937 μg/kg, corresponding to a butanoic acid-to-hexanoic acid content ratio of 4.1-4.5.This study provides a theoretical foundation for developing fermented dairy products with a distinctive cheesy aroma profile.
  • Identification and regulatory application of key flavor metabolism microorganisms of Daqu based on multi-dimension
    HU Jinzhe, HAN Yehui, CHEN Qiyue, SHANG Beibei, DU Hai, XU Yan
    Food and Fermentation Industries. 2026, 52(1): 366-375. https://doi.org/10.13995/j.cnki.11-1802/ts.042486
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    Headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and high-throughput sequencing (HTS) were used to analyze the aroma compounds and microbial community structure of the three Daqu.The study found that the three Daqu can be divided into two types based on the predominance of pyrazines or esters.Multivariate statistical analysis and variable importance in the projection (VIP) analysis were used to obtain 31 characteristic aroma compounds.HTS was used to analyze the bacterial community structure of Daqu.Combined with correlation analysis, the core microorganisms were identified as Scopulibacillus and Bacillus from multiple dimensions, which were significantly related to a variety of flavor compounds such as pyrazines, phenols, and alcohols (P<0.05).The flavor metabolism ability of core microorganisms was explored by isolation and cultivation and solid-state fermentation experiments.The application of core microorganisms resulted that the biomass of bacteria and the content of pyrazine compounds increased significantly, which changed the aroma composition and further confirmed its regulatory function on the main flavor of Daqu.This study is of great significance in realizing the targeted flavor regulation of Daqu and improving the quality of liquor.
  • Progress on nutrients and flavor substances in lactic acid bacteria-fermented plant-based beverages
    JIANG Wenjie, YE Jian, CHENG Lin, LUO Xuegang
    Food and Fermentation Industries. 2026, 52(1): 376-386. https://doi.org/10.13995/j.cnki.11-1802/ts.043073
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    Plant-based beverages, broadly defined as drinks formulated primarily from botanical ingredients, have attracted increasing attention in recent years due to their alignment with consumer demand for healthier and more sustainable dietary choices.Among the emerging strategies to enhance the sensory and nutritional qualities of such beverages, lactic acid bacteria (LAB) fermentation has shown considerable promise.The flavor and nutritional profiles of LAB-fermented plant-based beverages are largely attributed to the microbial metabolism of carbohydrates, proteins, and lipids, which leads to the generation of a wide array of aromatic compounds and bioactive nutrients.Key enzymes involved in these biochemical transformations—such as lactate dehydrogenase, proteases, and lipases—play essential roles in modulating the final product characteristics.Nevertheless, challenges persist in standardizing flavor profiles and managing variability in raw plant materials.The integration of multi-omics technologies offers powerful tools to elucidate the metabolic pathways underlying fermentation and to refine process parameters.Furthermore, the adoption of novel fermentation technologies holds potential to further improve both sensory attributes and nutritional functionality, thereby driving innovation and sustainable growth in the plant-based beverage industry.This review summarizes recent advances in the understanding of flavor and nutritional compound formation during LAB fermentation of plant-based beverages, providing insights that may inform future product development and industrial application.
  • Elucidating stabilization mechanisms of myofibrillar protein-based emulsions via oil-water interfacial behavior analysis and its advances in food application
    CHEN Yufeng, YANG Fangdong, HONG Qingyu, CHENG Weiwei, ZHENG Yadan, SHI Huiru, ZHOU Xuxia, DING Yuting, LIU Shulai
    Food and Fermentation Industries. 2026, 52(1): 387-398. https://doi.org/10.13995/j.cnki.11-1802/ts.043181
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    Myofibrillar protein (MP), as the principal component of meat proteins, possesses amphiphilic characteristics that make it a suitable material for constructing emulsion systems.However, MP emulsions are susceptible to flocculation and aggregation due to limitations in ionic strength and structural properties, highlighting the critical need to enhance their oil-water interfacial characteristics.Although various modification approaches have been employed to improve the oil-water interfacial properties of MP, there remains a lack of comprehensive synthesis of these methods, and the stabilization mechanisms at oil-water interfaces in MP-based emulsions require more systematic elucidation.Based on this, this review provides a comprehensive summary of MP oil-water interfacial property improvement methods (physical, chemical and combined physicochemical methods).The mechanisms of oil-water interfacial stabilisation of Pickering emulsions and emulsion gels stabilised by MP alone, MP-polyphenols and MP-polysaccharides, as well as nano-emulsions stabilised by MP alone, are described in detail.Furthermore, the applications of MP-based emulsion systems in the food industry are discussed, aiming to provide theoretical guidance for developing more stable and multifunctional MP emulsion products.
  • Research advances in bioprocessing for improved properties of coix seed
    WU Feifei, ZHAI Xiaotong, QIAO Congcong, WU Nana, TAN Bin
    Food and Fermentation Industries. 2026, 52(1): 399-406. https://doi.org/10.13995/j.cnki.11-1802/ts.042621
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    Coix seed is abundant in nutrients and bioactive compounds, exhibiting diverse physiological functions.In the context of the ongoing development of the Healthy China Initiative, the nutritional value and health benefits of coix seed and other coarse cereals have attracted widespread attention.Fermentation and germination technologies are primary methods in cereal bioprocessing.This article provides a comprehensive review of global research advances in recent years regarding the application of these bioprocessing techniques (fermentation and germination) to enhance the nutritional quality, bioactivity, and underlying mechanisms of coix seed.It further investigates the improvements in processing characteristics and sensory attributes of coix seed through bioprocessing and summarizes the current research landscape of coix seed-derived bioprocessed foods.The review is expected to provide a theoretical foundations for the development of functional coix seed foods and the promotion of bioprocessing technology, thereby advancing the high-value utilization of coix seed.
  • Preparation and physicochemical characteristics of green banana (Musa spp.) flour:A review
    LIU Peiling, LU Yang, LI Shuying, ZHAO Guohua, YE Fayin, CHEN Jia
    Food and Fermentation Industries. 2026, 52(1): 407-419. https://doi.org/10.13995/j.cnki.11-1802/ts.044116
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    Green banana flour is produced from bananas at ripening stages 1 to 3 through a series of processes, including washing, peeling (or optionally leaving unpeeled), slicing, color preservation, drying, grinding, and sieving.Green banana flour exhibits a remarkably high content in RS2 resistant starch, potentially exceeding 90%, while also serving as a rich source of essential minerals, including potassium, magnesium, and calcium.Studies have confirmed that incorporating green banana flour into food formulations could effectively optimize nutritional profiles, lower energy density, and enhance textural properties, highlighting its considerable potential for industrial food applications.This review aims to systematically describe the production process, chemical composition, and functional characteristics of green banana flour.It critically examines how the processing parameters, such as ripening stage selection, pre-treatments, drying regimes, and milling, influence the flour’s compositional profile and physicochemical properties.Furthermore, the study comprehensively evaluates modification approaches-such as heat-moisture treatment, annealing, pre-gelatinization, and acid hydrolysis, -for enhancing the flour’s functional performance.The review concludes by identifying key knowledge gaps and proposing future research trajectories on the green banana flour, aiming to stimulate scientific innovation and related product development in this emerging field.
  • Research progress on new technologies for postharvest controlled atmosphere storage and preservation of apples
    CHENG Aofeng, XIAO Mingjun, ZHANG Song, FENG Shouqian, ZHANG Xiaoyan, PENG Yong
    Food and Fermentation Industries. 2026, 52(1): 420-428. https://doi.org/10.13995/j.cnki.11-1802/ts.043123
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    Controlled atmosphere storage of apples reduces the postharvest losses and extend the storage period by adjusting gas composition and concentration in the storage environment, which is considered as an important way to achieve the year-round apple supply.In recent years, the controlled atmosphere storage technologies of apples have developed rapidly, and achieving significant progress in some areas such as precise gas control, dynamic real-time monitoring and intelligent equipment.This article reviewed the current status and classification of controlled atmosphere storage and preservation in apples.The latest progress in new ultra-low oxygen controlled atmosphere and dynamic controlled atmosphere were elaborated.The advantages and control strategies of dynamic controlled atmosphere based on chlorophyll fluorescence, respiratory quotient and ethanol concentration were deeply analyzed.Moreover, the influences of various controlled atmosphere technologies on postharvest quality of apples were explored.In addition, the existing issues and future development trends in controlled atmosphere storage of apples were also highlighted.This will provide a theoretical reference and practical guidance for long-term controlled atmosphere storage of apples.
  • Research progress on the construction and application of biomimetic imprinting sensor for biotoxins
    WEI Xuebing, LI Zhaozhou, TAO Jian, ZHANG Hongkai, WAN Ningbo, YUAN Yunxia, LI Fang, CHEN Xiujin, WANG Yao, YU Huichun
    Food and Fermentation Industries. 2026, 52(1): 429-440. https://doi.org/10.13995/j.cnki.11-1802/ts.042937
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    Biotoxins pose a serious threat to food safety and human health, so the detection of biotoxins in food is particularly essential.Traditional detection methods possess complex sample pretreatments and matrix effects.Molecular imprinting is a biomimetic recognition technique for specific recognition of target molecule in molecular shape.Biomimetic sensors based on molecular imprinting have the advantages of good selectivity and wide adaptability, and have broad application prospects.This review presents the construction methods of biotoxin biomimetic imprinting sensing interfaces, such as bulk polymerization, precipitation polymerization, in-situ polymerization and electrochemical polymerization and so on.The construction of biomimetic imprinting sensing system is also discussed, including the sources of template molecules, the development and screening of new functional monomers, the effects of types and amounts of crosslinking agents on polymer properties and the current status of initiators and porogens.Based on the biomimetic imprinting, the applications of electrochemical, optical and mass sensors are summarized in the detection of phytotoxins, animal toxins, microbial toxins, and marine toxins.The influencing factors of sensitivity and selectivity with different sensors are analyzed.The contents mentioned in this paper provide theoretical basis for the detection of biotoxins in foods and technical supports for food safety supervision.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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