25 September 2025, Volume 51 Issue 18
    

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  • High-throughput screening and fermentation optimization of L-serine-producing strains
    WANG Geng, ZHANG Xiaomei, SHI Jinsong, XU Zhenghong
    Food and Fermentation Industries. 2025, 51(18): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.041528
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    L-serine is widely used in industries such as medicine, food, and chemicals, but it remains one of the amino acids with a high production challenge for industrial-scale synthesis.This study used Corynebacterium glutamicum strain A36-AB, which was previously engineered in our lab for L-serine production, as the starting strain.Atmospheric and room temperature plasma (ARTP) mutagenesis, coupled with high-throughput screening, was employed to generate the mutant strain A36-AB-pDser-6.The mutant strain exhibited rapid growth, achieving an L-serine yield of 15.60 g/L after 60 hours of fermentation.Further optimization of the fermentation medium for the mutant strain was conducted using response surface methodology, leading to an enhanced L-serine yield of 29.23 g/L and a productivity of 0.48 g/(L·h), a 33% increase over the starting strain’s productivity of 0.36 g/(L·h).Moreover, the fermentation cycle was reduced from 120 hours to 60 hours.Whole-genome sequencing and comparative genomic analysis of the starting and high-yield mutant strains revealed 12 single nucleotide variants (SNV) and 15 insertions and deletions (InDel) in the mutant strain.Notably, mutations were observed in the key glycolytic enzyme phosphoglucose isomerase (encoded by pgi gene), which may account for the shortened fermentation cycle.This work provides a foundation for the industrial-scale production of L-serine using Corynebacterium glutamicum.
  • Qualitative, quantitative, and antioxidant activities of phenolic compounds in Huangjiu with different sugar contents
    YANG Qian, REN Qingxi, ZHOU Zhilei, JI Zhongwei, LIU Haipo, ZHAO Ting, MAO Jian
    Food and Fermentation Industries. 2025, 51(18): 8-18. https://doi.org/10.13995/j.cnki.11-1802/ts.041627
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    Phenolic compounds are crucial to Huangjiu’s flavour, colour, and functional properties.However, there must be a more significant gap in these components’ comprehensive qualitative and quantitative analyses.This study employed three pretreatment methods:liquid-liquid extraction (LLE), solid-phase extraction (SPE), and combining LLE and SPE to extract phenolic compounds from four Huangjiu with different sugar contents.The extracted compounds were analyzed using ultrahigh-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) for qualitative analysis, as well as ultrahigh-performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UPLC-QQQ-MS/MS) for quantitative assessment.Additionally, the antioxidant capacity of the extracts was evaluated in vitro.The findings indicated that the extraction efficiency of LLE was superior among the three pretreatment methods employed.UPLC-Q-TOF-MS/MS identified 364 phenolic compounds across four types of Huangjiu, predominantly consisting of phenolic acids and flavonoids.Twenty-five commonly occurring phenolic compounds, noted for their high abundance, were quantitatively analyzed using UPLC-QQQ-MS/MS.The linear relationships within their respective ranges demonstrated excellent consistency (R2≥0.999 0).In addition, when the total phenolic content of various sweet Huangjiu’s was nearly identical, the differing compositions of phenolic compounds resulted in varying antioxidant capacities.This study presents a rapid, straightforward, and precise method for the qualitative and quantitative analysis of phenolic compounds in Huangjiu.It is an essential theoretical reference for quality assessment and foundational research on health functions.
  • Study on structure-activity relationship of soy sauce derived umami peptides with T1R1/T1R3 umami receptors
    LIU Xi, TONG Xing, LIN Weibin, LIN Shun, GAO Xiangyang
    Food and Fermentation Industries. 2025, 51(18): 19-27. https://doi.org/10.13995/j.cnki.11-1802/ts.042879
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    To explore the interaction between umami peptides and the main umami receptors in high-quality soy sauce, this study synthesized 10 umami peptides.Based on sensory evaluation, homology modeling and molecular docking were employed to investigate their structure-activity relationships with taste receptor type 1 member 1 (T1R1) and taste receptor type 1 member 3 (T1R3).The results showed that the umami threshold of glutamic acid-glycine-proline (Glu-Gly-Pro) was higher than that of monosodium glutamate (0.3 mg/mL),the umami threshold of isoleucine-lysine (Ile-Lys) was equal to that of monosodium glutamate,and the umami thresholds of the other umami peptides were all lower than that of monosodium glutamate, with the lowest being glutamic acid-glycine-glycine (Glu-Gly-Gly) at 0.06 mg/mL.The key binding sites of the umami peptides with T1R1 were Asp108, Ser109, Arg180 on chain A and Gln52 on chain B.In docking with T1R3, the key binding sites were all on chain A and the key binding sites were His145, Ser147, Gly168, and Ser170.The peptides mainly interacted with the receptors through hydrogen bonds, and hydrophobic bonds and electrostatic bonds also played an important role in stabilizing the conformation.The receptor-ligand complex conformation was more stable when hydrogen bonds overlapped with the latter two.This study helps to clarify the interaction mechanism between soy sauce-derived umami peptides and umami receptors, and lays the foundation for further research on the umami mechanism of soy sauce.
  • Effect of thermal pretreatments on drying kinetics and physico-chemical properties of broccoli powder
    YU Qun, FAN Liuping, SHEN Xuanju
    Food and Fermentation Industries. 2025, 51(18): 28-37. https://doi.org/10.13995/j.cnki.11-1802/ts.040774
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    As representative thermal pretreatments, microwave (MT), steam blanching (SBT), and water blanching (WBT) prior to hot air drying were used to study the drying characteristics and physicochemical properties of broccoli flower and stem, respectively.MT, SBT, and WBT significantly decreased the equilibrium time and enhanced the drying rate and effective moisture diffusivity.Page model was well fit the experimental data to predict the drying process of broccoli powder.SBT had significant roles in protecting the greenness of broccoli.However, thermal pretreatments did not show positive roles in the conversion of glucoraphanin-sulforaphane due to the inactivation of myrosinase.Furthermore, the total polyphenols contents (especially syringic acid, rutin, and quercetin) of SBT-F sample increased by 48%.PCA revealed the homodromous influence of MT and SBT based on the physicochemical properties of broccoli flower.Correlation analysis further confirmed that the phenolic compounds in different parts of broccoli had different effects on the drying of broccoli.The results of this study provided some scientific and theoretical basis for the development and utilization of broccoli powder
  • Protein glutaminase modulates the post-acidity and textural properties of yogurt
    LIU Yihui, LI Xiaoxia, LI Meina, YANG Jianjun, LI Qingyue, WANG Ran
    Food and Fermentation Industries. 2025, 51(18): 38-44. https://doi.org/10.13995/j.cnki.11-1802/ts.041503
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    Protein glutaminase (PG) significantly enhances the textural properties of yogurt;however, research on its influence on yogurt fermentation characteristics and post-acidification during storage is limited.This study aimed to investigate the effects of varying concentrations of PG (0.03, 0.06, 0.09, and 0.12 U/mL) on yogurt fermentation characteristics, changes in acidity during storage, and textural attributes.The study suggested that treatment with 0.03 U/mL PG did not substantially increase acidity;however, higher PG concentrations led to enhanced post-acidification.Furthermore, as PG concentration increased, the yogurt demonstrated improved water-holding capacity, apparent viscosity, hardness, and adhesion, enhancing textural properties and stability.The results indicated that the protein hydrolysis capacity increased by 0.32 mEq NH3/L following treatment of the milk matrix with 0.03 U/mL of PG.Additionally, the acidity of yogurt treated with 0.03 U/mL PG reached 70 °T after 7 hours.At 21 days of storage, the lactic acid content of yogurt treated with 0.03 U/mL PG was measured at 8.566 mg/g, resulting in only a 6.24 °T increase in acidity.Compared with the control group, yogurt treated with 0.03 U/mL PG led to a notable enhancement in the yogurt’s water-holding capacity, increasing it by 5.3%.Additionally, there was a substantial augmentation in the yogurt’s hardness, which rose by 10.9 g, along with a significant boost in adhesiveness, cohesiveness, and chewiness, amounting to 4.8 g, 6.4 g, and 0.05 mJ, respectively.In summary, yogurt treated with 0.03 U/mL PG exhibited minimal post-acidification while maintaining significantly higher viable bacterial counts, alongside enhanced rheological and textural properties.This study provides a theoretical foundation for utilizing PG to mitigate the post-acidification phenomenon in yogurt.
  • Effects of thermal modification β-lactoglobulin on the stability and bioavailability of theaflavin-3,3′-digallate
    ZHANG Hongli, ZHONG Shuping, JIANG Yuxin, WEI Fang, LUO Liyong, ZENG Liang
    Food and Fermentation Industries. 2025, 51(18): 45-51. https://doi.org/10.13995/j.cnki.11-1802/ts.041741
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    Theaflavin-3,3′-digallate (TFDG) is a significant component of black tea with various physiological activities.However, its application is limited by oxidative degradation and low bioavailability in the food and pharmaceutical industries.In this study, a composite dispersion (β-Lg-TFDG) of β-lactoglobulin (β-Lg) and TFDG were prepared to investigate the potential of preheating β-Lg at 85 ℃ to enhance the storage stability and bioaccessibility of TFDG, building on previous research that demonstrated the formation of stable and clear dispersions under these conditions.The results indicated that during the storage period, the color and TFDG retention of β-Lg-TFDG (85 ℃) exhibited less change and greater clarity compared to β-Lg-TFDG (25 ℃) and TFDG.After 28 days of storage, the TFDG retention rate (48.27%) of β-Lg-TFDG (85 ℃) was 3.77 times higher than that of β-Lg-TFDG (25 ℃) and 15.18 times higher than that of TFDG.The in vitro digestion test results indicated that the stability and antioxidant activity of β-Lg-TFDG at 85 ℃ were significantly (P<0.05) greater than those of β-Lg-TFDG at 25 ℃ and TFDG.Additionally, the bioaccessibility was 22.03%, which was 1.38 times that of β-Lg-TFDG at 25 ℃ and 1.86 times that of TFDG.In conclusion, β-Lg-TFDG at 85 ℃ demonstrated a significantly greater enhancement in the stability of TFDG during storage and its bioavailability compared to β-Lg-TFDG at 25 ℃ (P<0.05).This study establishes a theoretical foundation for using pre-treated β-Lg to improve the storage stability and bioaccessibility of TFDG, thereby facilitating the optimization of TFDG application in functional food and medicine.
  • Study on establishment of oxidation dynamic model and quality change principle during tuna liver oil subcritical extraction
    WANG Wenjie, SHI Lei, AN Xiaoxue, DING Yuting, ZHOU Xuxia
    Food and Fermentation Industries. 2025, 51(18): 52-60. https://doi.org/10.13995/j.cnki.11-1802/ts.041888
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    Subcritical extraction has demonstrated high extraction rate and oxidative stability in the application of separating functional marine lipids, but there is a lack of oxidation monitoring and nutritional quality change principle of fish oil during this processing.The subcritical extraction of tuna liver oil was carried out at three temperatures, including 30 ℃, 40 ℃, and 50 ℃.Through the analysis of the changes of peroxide value, acid value, and anisidine value with time, the correlation between the three indexes was analyzed, and a first-order oxidation kinetic model based on acid value was established.Changes in nutrient content such as unsaturated fatty acids and fat-soluble vitamins were evaluated.Results showed that in the subcritical extraction process, the acid value as the main oxidation index could show the dynamic change law of oil quality in the extraction, and the extraction temperature showed a great influence, and the extraction temperature should be appropriately reduced to improve the oxidation stability of the oil.The prolongation of extraction time and the increase of temperature can lead to an increase in the composition of saturated fatty acids and a decrease in the content of eicosapentaenoic acid, docosahexaenoic acid, and vitamins in tuna liver oil.
  • Changes of microbial diversity in low-sodium cured meat during air-dried storage
    YAO Zheyuan, GU Renyong, YANG Wangen
    Food and Fermentation Industries. 2025, 51(18): 61-68. https://doi.org/10.13995/j.cnki.11-1802/ts.042685
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    To investigate the changes in microbial diversity and community structure during the air-dried storage of low-sodium cured meat, this study employed metagenomics to analyze microbial diversity variations at different storage stages (0-4 months).Metagenomic sequencing revealed that the cured meat samples contained microorganisms spanning 7 kingdoms, 15 phyla, 28 classes, 46 orders, 75 families, 121 genera, and 412 species.The dominant genera included Latilactobacillus, Staphylococcus, Clostridioides, and Aspergillus, while the predominant species comprised Latilactobacillus sakei, Clostridioides difficile, Staphylococcus saprophyticus, Latilactobacillus curvatus, Staphylococcus sp., Klebsiella michiganensis, Latilactobacillus sp., Mycobacteroides abscessus, Staphylococcus cohnii, and Staphylococcus gallinarum.COG functional annotation identified primary metabolic functions as Category J (translation, ribosomal structure, and biogenesis), G (carbohydrate transport and metabolism), and E (amino acid transport and metabolism).KEGG database comparisons showed that the main primary metabolic pathways were “Metabolism” and “Human diseases”, with associated secondary pathways being “Carbohydrate metabolism”, “Amino acid metabolism”, and “Neurodegenerative disease”.Notably, low-sodium cured meat exhibited rich microbial diversity, particularly demonstrating heightened microbial activity during the 2nd and 4th months of storage.Prolonged storage duration correlated with increased pathogenic bacteria abundance and human disease-related metabolic pathways, indicating significant microbial community shifts during air-dried storage that may pose potential risks.
  • Optimization of egg white protein composite gel 3D printing parameters and the effect of internal structures on the textural properties of printed products
    SHAO Beibei, LIU Lili, WANG Yunguang, XIE Tianyi, DING Yue, CHENG Weiwei
    Food and Fermentation Industries. 2025, 51(18): 69-75. https://doi.org/10.13995/j.cnki.11-1802/ts.041809
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    The purpose of this study was to further enhance the print quality of egg white protein (EWP) composite gel.The effects of nozzle diameters, filling rates, and printing speeds on the formability of the printed products, as well as the effects of internal structure on the textural properties of the printed products, were investigated.The results showed that the printed products had smooth lines, a delicate appearance, and better stability with a nozzle diameter of 1.20 mm.The internal structures of the printed products were better supported when the fill rate was not less than 50%.The faster the print speed, the higher the print efficiency.Based on the printing effect and printing efficiency, a printing speed of 35 mm/s was selected.Comprehensively, it was shown that EWP composite gel can print better quality and a more delicate appearance when the nozzle diameter was 1.20 mm, the fill rate was not less than 50%, and the printing speed was 35 mm/s.The results of internal structures on the textural properties of the printed products showed that the hardness and gumminess properties of the printed products of the same infill line type increased as the fill rate increased.The decrease in hardness and gumminess of the printed products was faster and then slower with the increase in porosity.Therefore, the demand for products with different textural properties can be met by modulating the internal structure of the printed product
  • Effects of freezing treatment on rehydration, texture and digestive characteristics of sweet potato vermicelli
    FAN Minghui, CAI Jingjing, SUO Biao, ZHENG Shuaishuai, YANG Yong, AI Zhilu
    Food and Fermentation Industries. 2025, 51(18): 76-82. https://doi.org/10.13995/j.cnki.11-1802/ts.041377
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    Freezing treatment may be a potential way to improve sweet potato vermicelli, but its mechanism is still unclear.Therefore, the effects of freezing temperature (-80, -40, -20 ℃) on the rehydration time, brewing loss, microstructure, short-range starch order, long-range starch order, texture, and in vitro digestion characteristics of sweet potato vermicelli were analyzed in this paper.The freezing rate results showed that the freezing rate of sweet potato vermicelli was 1.33, 2.04, and 3.09 cm/h at -80, -40, and -20 ℃, respectively.The scanning electron microscope(SEM) results showed that the ice crystals generated during freezing treatment increased the size of the holes in the sweet potato vermicelli structure and enhanced the extrusion effect on the structure, and this effect was more obvious at higher freezing temperatures with a slower freezing rate.X-ray powder diffractometer(XRD) and Fourier transform infrared spectrometer(FTIR) results showed that the freezing treatment promoted the rearrangement of starch molecules, and the aging degree of sweet potato vermilion gradually deepened with the increase in freezing temperature.The results showed that the rehydration time of sweet potato vermicelli was shortened from 273.75 s to 247.50 s by -20 ℃ freezing treatment, but the rehydration time was extended by -80 ℃ and -40 ℃ freezing treatment.The results showed that freezing treatment decreased the brewing loss of sweet potato vermicelli, increased the hardness, elasticity, and chewiness, and slowed down the digestion rate, and this effect increased with the freezing temperature.In conclusion, freezing treatment can improve the rehydration, texture, and digestion characteristics of sweet potato vermicelli, and higher freezing temperatures have a better effect on this improvement.
  • Preparation of gelatin based edible coloring systems and its application in white chocolate
    SU Tisen, MA Haoran, ZHU Juncheng, QIAO Shihao, YANG Yuxin, MA Liang, ZHANG Yuhao, WANG Hongxia
    Food and Fermentation Industries. 2025, 51(18): 83-91. https://doi.org/10.13995/j.cnki.11-1802/ts.041395
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    In this study, a series of edible coloring systems were prepared with gelatin as the connecting material, edible iron oxide as the color material, and tween 80 as the auxiliary agent, and were used to regulate the color of white chocolate.The results showed that when the contents of tween 80 were 3.3%, 1.6%, and 5.0%, the dispersion of iron oxide red, iron oxide yellow and iron oxide black were stable, respectively.Under these tween 80 contents, the gelatin/iron oxide-based coloring systems had excellent color, low precipitation rate, high 3ITT recovery rate, high thixotropic ring area, high thixotropic index, and high expansion elastic modulus.When the coloring systems were used to regulate white chocolate, they could fully interact with white chocolate components, improve the texture, and enhance the thermal stability of white chocolate.The experiment showed that the gelatin/iron oxide-based edible coloring system can effectively regulate food properties and provide a reference for the development and application of innovative food.
  • Pectin improves the menthol loading performance of W/O emulsion
    GONG Wei, WANG Zengyu, SUN Jianhong, ZHOU Jing, WEI Yulei, ZHANG Junjie, ZOU Liqiang
    Food and Fermentation Industries. 2025, 51(18): 92-98. https://doi.org/10.13995/j.cnki.11-1802/ts.041899
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    To solve the problem of easy volatile loss of menthol and limited application in oil-based foods, in this study, different concentrations of pectin were used as internal aqueous gelling agents to construct an internal phase gel water-in-oil emulsion loaded with menthol, and the effects of pectin concentration on the morphological structure, encapsulation ability, rheological properties and interface properties of the emulsion were analyzed, the centrifugal stability, thermal stability and storage stability of water-in-oil emulsion were monitored, and the effect of pectin on menthol loading performance of water-in-oil emulsion was clarified.Results showed that when the pectin mass concentration was 1.6%, the emulsion had the smallest particle size [(1.19±0.05) μm] and the highest menthol encapsulation efficiency.The addition of pectin increased the viscosity of the emulsion and reduced the oil-water interfacial tension.Stability analysis showed that the addition of pectin significantly improved the centrifugal stability and thermal stability of the emulsion.After 28 days of storage in the emulsion with 1.6% pectin, the retention rate of menthol was still higher than 80%, indicating that the addition of pectin could effectively improve the menthol loading performance of water-in-oil emulsions, and provide data reference for the application of menthol in oil-based foods.
  • Study on generation laws of methanol and advanced alcohols in fermentation of jujube fruit wine
    YE Mingzhu, BAI Yujia, LI Hexu, FANG Qiang, JIANG Yixuan, XIAO Hanrui, WANG Qiangtong, FENG Zuoshan
    Food and Fermentation Industries. 2025, 51(18): 99-108. https://doi.org/10.13995/j.cnki.11-1802/ts.041548
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    In this study, the methanol and higher alcohol patterns of jujube wine were determined by gas chromatography using Xinjiang jujube as raw material during the fermentation process. The results showed that during the fermentation process of jujube wine, the methanol content showed an obvious rising trend when different fermentation methods (whole fruit fermentation and whole juice fermentation) were used, different pectinases were added and different fermentation temperatures were controlled, and the content of higher alcohols showed the changing law of increasing, then decreasing and then increasing. After the fermentation mash of jujube was enzymatically digested, the original pectin and pectin content showed a decreasing trend and the alcoholic strength, reducing sugar, soluble solids, total acid and total flavonoids content of fermented jujube wine had more obvious changes. After enzyme digestion by different pectinases, the original pectin content of the fermented mash of jujube wine with the addition of EX pectinase (0.2 g/L) was the lowest, 0.62%, and the soluble pectin content was 0.42%, the fermentation temperature was controlled at 24 ℃, and the alcohol content of fermented jujube wine was 12.45%vol, the soluble solids content was 7.0%, the reducing sugar content was 5.8 g/L, the total acid content was 5.67 g/L, total phenol content was 956.52 mg/L, and total flavonoid content was 0.475 mg/mL. The content of higher alcohols in whole-fruit fermentation was significantly higher than that in whole-juice fermentation, and the higher the fermentation temperature was, the more higher alcohols were generated, and the different varieties of pectinase had no significant effect on the content of higher alcohols generated during the fermentation of jujube wine. Therefore, the methanol content of jujube wine was the lowest at 366.44 mg/L after 11 days of fermentation by using whole-juice fermentation, adding EX pectinase, and controlling the fermentation temperature at 24 ℃, which was conducive to the control of methanol content in the fermentation process and improved the quality of jujube wine.
  • Effect of forced-air precooling combined with high-molecular thermal insulation film treatment on quality of cherry during shelf-life period
    ZHANG Xinxian, JIAO Xuan, FENG Zhihong, ZHANG Lixin, BAI Yuhao, HUANG Xiaojiang
    Food and Fermentation Industries. 2025, 51(18): 109-117. https://doi.org/10.13995/j.cnki.11-1802/ts.041630
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    To explore the effect of forced-air precooling combined with high-molecular thermal insulation film treatment on the quality of cherries during the shelf-life period, sweet cherries were selected as the test subjects.Following forced-air precooling conducted in the production area, the cherries were packaged using high-molecular thermal insulation film.After simulating 24 hours of cold chain circulation, they were placed on shelves at room temperature (25±1) ℃, with a relative humidity of 80% to 85% for 7 days.The shelf quality and physiological indicators of the cherries were measured, simple cold chain cold (storage pre-cooling combined with cotton blanket insulation) in actual production serving as the control.The shelf quality and physiological indicators of the cherries were subsequently measured.Results indicated that, compared to the simple cold chain, forced-air precooling combined with high-molecular thermal insulation film treatment not only reduced the pre-cooling time by 10 hours but also delayed the rapid rise in cherry temperature during transportation.Additionally, it maintained the high hardness of the fruit, elevated the content of titratable acid, soluble sugar, and vitamin C, and suppressed the rapid increase in respiration rate and ethylene release rate.Furthermore, its relative conductivity, malondialdehyde, water-soluble pectin (WSP) content, cellulase (Cx), polygalacturonase (PG), β-glucosidase (β-Gal), and pectin methyl esterase (PME) activity were significantly lower than control (P<0.05).In conclusion, the combination of forced-air precooling and high-molecular thermal insulation film treatment can effectively enhance the post-harvest cold chain level of cherries and maintain shelf-life quality.
  • Effects of different amounts of highland barley malt on physical and chemical indexes, polyphenols content, antioxidant activity and flavor of beer
    WANG Min, BAI Shuqun, ZHENG Xueling
    Food and Fermentation Industries. 2025, 51(18): 118-126. https://doi.org/10.13995/j.cnki.11-1802/ts.041557
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    To explore the application value of highland barley malt in beer brewing and its effect on beer quality, highland barley beer was brewed with different proportions of highland barley malt (Gan Qing No.4) and barley malt (0, 20%, 40%, 60%, 80%, 100%, mass fraction) as raw materials, and it was analyzed.The alcohol content was determined by high performance liquid chromatography, the total phenolic content was determined by Folin-ciocalteu, the antioxidant capacity was determined by ABTS and DPPH methods, the hydroxyl radical scavenging capacity was determined by salicylic acid method, the total antioxidant capacity was determined by FRAP method, and headspace solid phase microextraction-gas was used by headspace solid phase microextraction and gas chromatography chromatography-mass spectrometry (HS-SPME-GC-MS) to determine the flavor substance content.The results showed that adding highland barley malt significantly increased the turbidity, chromaticity, phenolic content, β-glucan content, and antioxidant activity of beer, and decreased the fermentation degree, alcohol content, and pH value of beer.The results of flavor substance analysis showed that the beer with 80% (mass fraction) highland barley malt had the largest variety of flavor substances, with 40 kinds. The beer with 100% (mass fraction) highland barley malt had the highest flavor content of 91.17 μg/mL.PCA analysis indicated that different proportions of highland barley beer were located in different quadrants of the score chart, indicating that each flavor substance could be distinguished by the first two principal components.The results of sensory analysis showed that the beer brewed with 60% (mass fraction) highland barley malt had the best taste.Overall, the addition of highland barley malt plays a positive role in improving the quality and flavor of beer and can become an important direction of diversified beer product development in the future.
  • Study on the interaction between micellar casein and betanin, and the properties of their complexes
    ZENG Xueer, KE Fahui, YANG Min, ZHANG Wenjuan, WEI Yanming
    Food and Fermentation Industries. 2025, 51(18): 127-135. https://doi.org/10.13995/j.cnki.11-1802/ts.041619
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    Betanin (BT) is a kind of water-soluble nitrogenous pigment with multiple biological activities, but its stability is low, which limits its application in the food industry.In this study, micellar casein (MC) was used as a matrix to prepare BT-MC complexes.The interaction between BT and MC was investigated, as well as the effects of heat treatment (40, 60, 80 ℃), pH (8.0, 11.0), and addition of metal ions (Fe3+, Zn2+) on the stability of BT with or without MC loading.The results showed that BT combined with MC through van der Waals force and hydrogen bonds, the binding process of which was exothermic with the binding constant (Ka) of (8.18±6.17)×103 L/mol at 298 K.After combination, the conformation of the MC was altered, in which the content of α-helix increased while the contents of β-turn and random coil reduced.Combining with MC significantly enhanced the retention rate of BT after heat treatment, with the retention rate of 1 mmol/L BT increasing from (29.22±1.64)% to (91.88±0.77)% after 2 hours of heating at 80 ℃, while 5 mmol/L BT increased from (23.90±1.11)% to (81.07±0.73)%.In addition, MC improved the stability of BT under alkaline conditions, with the retention rate of 1 mmol/L BT increasing from (47.62±0.33)% to (94.00±0.54)% after 2 hours at pH 11.0, while for 5 mmol/L BT increasing from (56.88±0.42)% to (95.54±0.17)%.However, the MC combination reduced the stability of BT in the presence of metal ions.Thus, combination with MC was beneficial to improve the thermal stability and pH stability of BT.MC could be used as a natural carrier for BT loading to expand its application.
  • Optimization of erythritol production process based on spent media analysis
    DING Yongzhi, HU Yue, LU Huifang, LI Jianjun, WU Yexu, WANG Jianbin
    Food and Fermentation Industries. 2025, 51(18): 136-142. https://doi.org/10.13995/j.cnki.11-1802/ts.041719
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    The culture medium is a crucial factor affecting the technological level of erythritol production.This study aimed to enhance erythritol production by optimizing the fermentation process through medium refinement.The nutrient requirements of Yarrowia lipolytica for nitrogen, phosphorus, and sulfur during fermentation was evaluated via spent media analysis.Then the phosphorus source and the combination of nitrogen sources were optimized, leading to the development of a batch supplementation process.Research findings highlighted that phosphorus and nitrogen source were critical determinations in erythritol fermentation.An inadequate concentration of the phosphorus source primarily impacted dry cell weight, with an optimal KH2PO4 concentration identified at 0.5 g/L.Different nitrogen sources exerted distinct effects on growth rate and cell viability, with yeast extract being the decisive factor.The optimal nitrogen source combination comprised 4 g/L yeast extract FM936 and 1 g/L wheat peptone FP220.The batch sugar supplementation process was established using a 50 L fermentation tank, achieving a conversion rate and production intensity of 61.71% and 2.41 g/(L·h) respectively, which were 16.06% and 42.01% higher than those before optimization. The yield per tank increased by 28.75%.This research holds significant implications for reducing the costs associated with large-scale erythritol production.
  • Influence of wall composition on physical chemical properties and stability of Xanthoceras sorbifolium Bunge oil microcapsules
    ZHAO Hongyuan, YANG Qianqian, FENG Xinyi, XIAO Jiayi, REN Haiwei, ZHANG Bingyun, WANG Tianyun, TANG Ping
    Food and Fermentation Industries. 2025, 51(18): 143-149. https://doi.org/10.13995/j.cnki.11-1802/ts.041951
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    In this manuscript, 5 kinds of Xanthoceras sorbifolium Bunge oil microcapsule powder, prepared with X.sorbifolium Bunge seed oil as core materials five different compositions of acacia senegal-maltodextrin (AS-MD) or soy protein isolate-maltodextrin (SPI-MD) as wall material, were made.The optimal ratio of core and wall materials was determined by embedded rate, physical and chemical index, microscopic morphology, bulk structure, and thermal stability of X.sorbifolium Bunge oil microcapsule powder.The results showed that the embedded rate of X.sorbifolium Bunge oil microcapsule powder reached 77.09% when the wall material was SPI-MD and its ratio was 3∶2.In addition, this composition showed the highest mass retention and crystal degree and also showed better moisture and solubility than others.The oxidation stability of the oil was found to increase and the surface structure of the oil was found to be more complete and denser after embedding.In brief, soybean separation protein and maltodextrin showed a good embedded and protected effect on X.sorbifolium Bunge oil at a ratio of 3∶2.This research provided some theoretical support to the preparation process of X.sorbifolium Bunge oil microcapsule.
  • Preparation, functional validation and structural characterization of Spirulina-derived alcohol dehydrogenase-activating peptides
    ZHANG Yuwan, ZHOU Zhilei, LIU Shuangping, LIU Junping, REN Qingxi, YANG Chengjin, NIU Yanfei, MAO Jian
    Food and Fermentation Industries. 2025, 51(18): 150-158. https://doi.org/10.13995/j.cnki.11-1802/ts.042776
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    The study on preparation and functional properties of Spirulina active peptides is of significant importance for its deep processing.In this research, different proteases were employed to hydrolyze Spirulina proteins to screen and prepare active peptides with multiple biological activities.The results demonstrated that the degree of hydrolysis of Spirulina peptides (SPs) enzymatically hydrolyzed by flavourzyme reached 48.65%.Furthermore, the DPPH and ABTS free radical scavenging rates were 86.18% and 80.07%, respectively.The in vitro activation rate of alcohol dehydrogenase (ADH) was 126.80%, while the proportion of small molecule peptides (<1 kDa) accounted for 96.02%.Compared with other enzymes, flavor protease exhibited significant advantages in hydrolyzing Spirulina protein.Subsequently, an early alcoholic liver disease model of mice was established to evaluate the in vivo detoxification and hepatoprotective activities of SPs.It was found that the activities of ADH and aldehyde dehydrogenase (ALDH) in mice increased by 57.62% and 90.47% respectively, while aspartate transaminase (AST) and alanine transaminase (ALT) activities decreased by 40.27% and 43.63% respectively.Finally, the amino acid sequences of SPs were identified by ultra-high performance liquid chromatography-tandem linear ion trap/electrostatic field orbitrap high-resolution mass spectrometry, and 9 672 peptide segments were obtained by comparison with the Spirulina protein database. With the aid of computer-assisted simulation screening, 13 active peptide sequences with potential antioxidant activity were ultimately obtained.Four novel peptide segments with high ADH activation rates and dual antioxidant activity were discovered, among which HPGIP exhibited an ADH activation rate of 176.06%, along with DPPH and ABTS free radical scavenging rates of 93.36% and 87.12% respectively.This study provides valuable insights and references for the deep processing of Spirulina and the development of functional foods targeting alcohol detoxification and hepatoprotective effects.
  • Preparation and performance analysis of antifungal chitosan-D-limonene nanoparticles
    LI Ziyu, WEN Lan, WU Lihong, ZENG Chaoyi, WANG Fengyang, ZHANG Qing, RUI Guangwei
    Food and Fermentation Industries. 2025, 51(18): 159-166. https://doi.org/10.13995/j.cnki.11-1802/ts.041639
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    Candida albicans is a common opportunistic pathogen in humans, but it has also been reported to be isolated from dairy products, fermented vegetables, and fruits.Its growth not only affects the sensory characteristics of the products, but may also lead to foodborne illness.In recent years, D-limonene is the main component of citrus essential oil, has been widely studied for its unique biological activity and antibacterial mechanism, and is considered a safe natural alternative to artificial chemical preservatives.To maintain and protect the functional properties of D-limonene, this study utilized nanotechnology to prepare chitosan (CS) based nanoparticles loaded with D-limonene (DL) under optimal conditions:at pH 4.0, the mass ratio of CS to DL was 1∶1.4, the concentration of sodium tripolyphosphate (TPP) mass concentration was 2 mg/mL, and the CS solution mass concentration of 2 mg/mL.Under these conditions, the encapsulation efficiency of the CS-DL nanoparticles was 72.64%, the particle size was 178.3 nm, the PDI was 0.333, and the system exhibited good dispersion.Fourier-transform infrared (FTIR) and transmission electron microscopy (TEM) confirmed the successful encapsulation of DL in CS-DL nanoparticles.These CS-DL nanoparticles effectively inhibited the growth of C.albicans and significantly slowed down the growth rate of C.albicans in logarithmic pH system exhibited good dispersion by 16 h, demonstrating enhanced antimicrobial activity after encapsulation.This study provides a new idea for controlling food contaminated by foodborne C.albicans.
  • Effects of different crystalline starches on properties and structure of konjac glucomannan frozen gel
    SUN Ying, LI Xiaojing, WANG Yizhou, XUE Bingjie, ZHU Chong, ZHANG Fusheng
    Food and Fermentation Industries. 2025, 51(18): 167-175. https://doi.org/10.13995/j.cnki.11-1802/ts.041222
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    To explore the effect of different crystalline starches on the quality of konjac glucomannan (KGM) gel, this study selected wheat starch (A-crystalline), potato starch (B-crystalline), and pea starch (C-crystalline) to mix with KGM respectively.After being frozen to make gel, the study compared and analyzed the differences in color, texture, and water retention of their gel.Results showed that the addition of wheat starch, pea starch, and potato starch could increase the whiteness of pure KGM frozen gel by 34.94%, 28.19%, and 23.11%, respectively.Moreover, it could reduce the water separation rate of pure KGM frozen gel by 45.95%, 46.73%, and 47.08%, respectively.In terms of texture characteristics, the wheat starch/KGM composite frozen gel had better elasticity.The potato starch/KGM composite frozen gel had better brittleness when starch concentration was lower than 15 g/L.When the starch concentration of pea starch/KGM composite frozen gel was 10 g/L, the brittleness reached the maximum value, approximately 18.81% higher than the control group.When the starch concentration was 15 g/L, the hardness reached the maximum value, approximately 23.07% higher than the control group.In conclusion, different crystalline starches could have different degrees of improvement on different characteristics of KGM frozen gel, and the pea starch/KGM composite frozen gel could have the best improvement effect in three aspects of appearance, gel strength, and freeze-thaw stability, which would expand the development potential and application scope of KGM gel to a certain extent.
  • Correlation analysis between microbial communities and flavor compounds in Fengxiang Baijiu brewing in Changwu area
    HONG Caiyun, ZHAO Yanni, WU Man, LI Zeyang, WANG Jiangwei, HU Jiangfeng, HU Fengni, LI Maosheng, HUANG Tiesheng, CHEN Xuefeng, LIU Huan
    Food and Fermentation Industries. 2025, 51(18): 176-185. https://doi.org/10.13995/j.cnki.11-1802/ts.042208
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    To clarify the correlation between microbial communities and flavor compounds in Fengxiang Baijiu brewing in the Changwu area, using Daqu, fermented grains, and pit mud of Feng-flavor Baijiu distillery in the Changwu area as the research object, the volatile flavor compounds and microbial community composition of them were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and high-throughput sequencing technology respectively. In addition,physicochemical properties were also measured,and the correlations among them were investigated.Results showed that a total of 99 major volatile flavour compounds were detected in Daqu, fermented grains, pit mud, and base liquor, including 43 esters, 17 alcohols, 11 aldehydes and ketones, 11 acids, 6 phenols, and 11 others.The dominant bacteria genera in the brewing environment were Lactiplantibacillus and Leuconostoc, and the dominant fungal genera were Thermoascus, Aspergillus, and Saccharomycopsi.Correlation analysis showed that Lactobacillus was significantly positively correlated with most esters, moisture, and acidity, Rhabdanaerobium and Monascus had significant contributions to esters and acids of Feng-flavor Baijiu in Changwu area.The research results have important theoretical significance and practical value for optimizing the brewing process of Fengxiang Baijiu in the Changwu area.
  • Construction and application of CRISPR/Cas9-based prime editing system PEyl in Yarrowia lipolytica
    TANG Yali, LIU Wei, YAO Yiping, LUAN Chunguang, WANG Deliang, XUE Jie, HUANG Benchen, WANG Hui, LIU Shuwen, MENG Jie
    Food and Fermentation Industries. 2025, 51(18): 186-193. https://doi.org/10.13995/j.cnki.11-1802/ts.041513
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    The research aimed to develop prime editing (PE) system for Yarrowia lipolytica, improved the function and editing efficiency and provided a new genetic editing tool.Given that Y.lipolytica predominantly repairs double-strand breaks (DSBs) through non-homologous end joining (NHEJ), the utility of the clustered regularly interspaced short palindromic repeats (CRISPR) system was limited.In contrast, the PE system did not necessitate a DNA donor and avoided the induction of double-strand breaks, offered a gentler approach for precise insertion, deletion, and mutation of genomic DNA with minimal cellular damage.In this study, we had modified CRISPR system and, for the first time, constructed the PE system in Y.lipolytica (PEyl) successfully, then we optimized the stability of prime editing guide RNA (pegRNA), allowing for effectively editing the genome without collateral damage and enabling DNA deletion, insertion and replacement of single base accuracy.The PE system brought a novel synthetic biology tool for genetic modification of Y.lipolytica.Furthermore, the PEyl system was applied to inactivate the EYD1 gene by frameshift mutation, demonstrating the potential of the PEyl system in precision gene editing in Y.lipolytccica.
  • Isolation and identification of spoilage bacteria in tofu wrapped in slurry and its correlation with tofu spoilage characteristics
    MA Fang, PENG Xin, LI Shuangshuang, GUO Fengxiu, CHEN Hao, WEN Ming, ZHAO Liangzhong, XIE Le, ZHOU Xiaohu
    Food and Fermentation Industries. 2025, 51(18): 194-200. https://doi.org/10.13995/j.cnki.11-1802/ts.041287
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    To investigate the spoilage bacteria in tofu wrapped in slurry and study the correlation between changes in tofu spoilage characteristics and spoilage bacteria.This study focuses on spoiled and spoiled packaged tofu as the research object.the dominant spoilage microorganisms in tofu were identified through colony morphology observation, gram staining, and 16S rDNA analysis;Then, the spoilage bacteria were reintroduced into fresh fermented tofu, and the quality changes of tofu were observed.At the same time, using total acid as the measurement index to clarify the correlation between spoilage bacteria and spoilage characteristics of tofu with pulp.Eight strains of spoilage bacteria were isolated and identified through plate dilution coating method and molecular biology identification, including Proteus terrae S1, Aeromonas hydrophila S2, Aeromonas allosachaphila S3, Enterococcus faecium S4, Klebsiella oxytoca S5, Enterobacter quasirogenkampii S6, Escherichia Ferguson S7, and Bacillus nakamura S8.Among them, S1, S4, S5, S6, and S8 were related microorganisms that contribute to the stink of tofu.S2, S3, S7, and S8 were microorganisms related to the softening of tofu, and all tofu inoculated with spoilage bacteria showed swelling.S4, S5, S7, and S8 were the main microorganisms responsible for the spoilage and acidification of tofu.
  • Screening, identification and cold tolerance of native yeast strains isolated from ‘Beibinghong’ ice wine
    LIU Huan, WANG Ying, LIU Xiaoqiu
    Food and Fermentation Industries. 2025, 51(18): 201-210. https://doi.org/10.13995/j.cnki.11-1802/ts.042628
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    ‘Beibinghong’ ice wine is a sweet wine with unique flavor profiles and sensory characteristics.Screening superior native yeast strains plays a crucial role in maintaining and highlighting its sensory characteristics and regional identity of ice wine.This study aimed to isolate and identify superior yeast strains specifically for ice wine production from ‘Beibinghong’ grape fermentation.The research employed traditional cultivation and isolation methods combined with morphological observation using WLN medium to separate and preliminarily identify natural yeast strains.These strains were initially screened based on their ability to gas production, ester production, ethanol production, β-glucosidase activity, followed by identification using molecular biology techniques.Furthermore, their tolerance profiles were analyzed.The results showed that 19 native yeast strains were isolated and purified, among which BBH 12, BBH 25, and BBH 37 exhibited superior overall performance and were identified as Saccharomyces cerevisiae, Metschnikowia aff.fructicola, and Hanseniaspora uvarum.Three yeast strains demonstrated good tolerance to temperature, alcohol, sugar, and pH.They maintained stable growth and high cell concentrations under the ice wine fermentation conditions of temperatures ranging from 12 to 28 ℃, sugar concentrations of 50 to 150 g/L, alcohol concentrations of 4%-12% (volume fraction), and pH values of 4.0 to 6.0.This study provide high-quality yeast strains with distinct local characteristics for the production of ‘Beibinghong’ ice wine.
  • Research on application of starch-based capsicol microcapsules in steamed twisted roll
    FENG Xiaoyong, SHAO Miao, TANG Zhan, FENG Weiting, FU Xiong, HUANG Qiang
    Food and Fermentation Industries. 2025, 51(18): 211-218. https://doi.org/10.13995/j.cnki.11-1802/ts.041663
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    The steamed twisted roll (STR) is a traditional staple food in China, however, its consumption often results in a rapid rise in blood glucose levels, posing a significant health concern.To address this issue, starch-capsicol microcapsules were developed using V-type starch, porous starch, and pregelatinized starch, and used as raw materials in STR preparation.STR made from wheat flour without capsicol or with directly added capsicol served as control samples.The microstructure, texture, sensory properties, starch digestibility, and storage stability of the STR samples were systematically evaluated.The results showed that the addition of starch-capsicol microcapsules reduced the specific volume of STR, with the smallest specific volume (1.9 mL/g) observed in STR prepared with V-type starch-capsicol microcapsules.Sensory analysis revealed that the incorporation of starch-capsicol microcapsules increased the hardness of STR, attributed to the higher starch content.In vitro starch digestibility result indicated that STR prepared with V-type starch-capsicol microcapsules exhibited the lowest digestion rate (0.002 7 min-1) and degree of digestion (65.8%).In contrast, STR prepared with porous starch or pregelatinized starch-capsicol microcapsules showed no significant changes in digestibility compared to the control samples, suggesting that the interaction between starch and capsicol plays a key role in modulating starch digestion.After 7 days of storage, STR containing V-type starch-capsicol microcapsules exhibited minimal changes in crystallinity and the lowest retrogradation enthalpy (0.8 J/g), indicating that these microcapsules effectively inhibited retrogradation of STR.These findings suggested that incorporating V-type starch-capsicol microcapsules into STR production could reduce starch digestibility while suppressing retrogradation, thereby improving storage stability.This study provides valuable insights into the development of slowly digestible staple foods with enhanced storage properties.
  • Effect of different drying methods on the quality of lettuce slices
    XIE Yongkang, ZENG Jiaqi, WANG Fei, CHI Ming, HAN Junhao, LI Ping, JU Haoyu, ZHANG Yanzhen
    Food and Fermentation Industries. 2025, 51(18): 219-226. https://doi.org/10.13995/j.cnki.11-1802/ts.041530
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    To investigate the optimum drying technology for lettuce slices, hot air drying (HAD), heat pump drying (HPD), carbon fiber far-infrared drying (CFFD), carbon fiber far-infrared combined heat pump drying (CFFCHPD), and vacuum freeze drying (VFD) technologies were used for drying lettuce slices to determine the drying time, energy consumption, texture, color, vitamin C content, chlorophyll content, flavor, and other indicators, and to carry out a comprehensive evaluation.Results showed that the CFFCHPD group had the shortest drying time and lowest energy consumption of 1 h and 1.09 kW·h/kg, respectively.The VFD group had the longest drying time and the highest energy consumption of 12 h and 10.50 kW·h/kg, respectively.In terms of color, the a* and b*values of the VFD group were closest to those of the fresh samples.In terms of nutritional quality, the chlorophyll content (0.16 mg/g) and vitamin C content (6.31 mg/100 g) of the VFD group were significantly higher than those of the other four groups (P<0.05).The VFD group scored the highest under the overall evaluation with a score of 6.6.VFD is a suitable technology for drying lettuce chips.The drying time of the CFFCHPD was short, the equipment cost was relatively low, and the quality of lettuce slices could be better guaranteed, which could be used as an alternative drying method of VFD.This study provides a certain theoretical basis for improving the quality of dried lettuce slices.
  • Study on physicochemical properties and hypoglycemic potential of polysaccharide from Tremella aurantialba
    PAN Lichao, TU Yuanshu, LI Yuxin, WEI Zihua, LIU Li, ZHANG Aili, WU Ruobing, REN Haiwei, LIU Qiankui, WANG Yayu
    Food and Fermentation Industries. 2025, 51(18): 227-233. https://doi.org/10.13995/j.cnki.11-1802/ts.041529
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    Fruiting body of Tremella aurantialba cultivated in Lanzhou was used for experimental material.Tremella aurantialba pure polysaccharide (TAPP), an acidic heteropolysaccharide, was obtained from the material, with uniform molecular weight distribution (Mw=1.54×106 Da).Monosaccharide composition indicated that TAPP was composed of Man, GlcA, Glc, and Xyl with the ratio of 55.20∶9.76∶14.81∶20.23, and included a little Gal and GalA.The experiences of Fourier transform infrared spectroscopy, Congo red, scanning electron microscope, and thermogravimetric analysis showed that TAPP contained β-glycosidic bonds and helical structure, surface micromorphology presented lamellar and irregular aggregation, and it had good chemical stability below 170 ℃.The activity analysis showed that the inhibition of TAPP on α-amylase and α-glucosidase was positively correlated with concentration.The inhibitory effect on α-glucosidase was more significant, and the inhibition rate reached (93.32±1.09)% at TAPP concentration of 2.0 mg/mL.Its inhibition rate was similar to the effect of acarbose (P<0.05).It could significantly improve the insulin resistance of HepG2-IR model cells induced by palmitic acid when the concentration of TAPP reached 75 μg/mL (P<0.05).The results of this study provide theoretical supports and basis for further development and utilization of Tremella aurantialba resources in Lanzhou.
  • Effect of chestnut powder particle size on the quality characteristics of wheat fresh wet noodles
    LI Liangyi, WU Anqi, ZHAO Peirui, XIANG Fengqi, TONG Feifei, ZHOU Wenhua
    Food and Fermentation Industries. 2025, 51(18): 234-242. https://doi.org/10.13995/j.cnki.11-1802/ts.041751
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    In order to investigate the effect of chestnut flour particle size on the quality characteristics of fresh wet noodles, chestnut flour of different particle sizes was added to wheat flour to make chestnut dough, as well as fresh and wet noodles in this study.The effects of chestnut flour particle size on the flour quality characteristics, pasting characteristics, rheological characteristics, and fresh wet noodle quality characteristics of wheat flour were analyzed by a powder quality meter, texture meter, rheometer, rapid viscosity analyzer, and low-field nuclear magnetic resonance instrument.The results showed that as the particle size of chestnut flour decreased, the basic nutritional components of chestnut flour were more obviously destroyed, the content of damaged starch increased significantly (P<0.05), and the content of protein, straight-chain starch, and amylose decreased continuously.Meanwhile, the gelatinization characteristics of the mixed flour decreased, the stabilization time of the dough increased, the formation time of the dough decreased, while the values of storage modulus (G′) and loss modulus (G″) of the mixed dough increased, with the G′ value being dominant.In addition, as the particle size of chestnut flour decreased, the cooking loss rate, optimal cooking time, and weakly bound water content of chestnut fresh wet noodles could be reduced, and the water absorption, deeply bound water content, elasticity, smoothness, hardness, and tensile properties of chestnut fresh wet noodles could be increased, and the color and sensory properties of chestnut fresh wet noodles could be improved.The results of scanning electron microscopy (SEM) showed that chestnut flour of smaller particle size was more favorable for filling the gaps between the gluten network structure and starch.In conclusion, chestnut flour with particle sizes ranging from 48.47 to 28.66 μm can better improve the processing adaptability of wheat dough and the edible quality of fresh wet noodles, which can provide a certain experimental basis for the further application of chestnut flour in the deep processing of noodle products.
  • Effect of superchilling, chilling storage, and cold-chain breakage (10 ℃) on the quality of Channa argus
    CHENG Qianyi, BAO Jianqiang, LI Xueyan, ZHENG Wen, ZHUANG Wenjing, LYU Siying
    Food and Fermentation Industries. 2025, 51(18): 243-252. https://doi.org/10.13995/j.cnki.11-1802/ts.041527
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    To investigate the quality changes of Channa argus muscle during storage in group C (4 ℃ chilling storage), group S (-2 ℃ superchilling storage), group CT (4 ℃ chilling storage +10 ℃), and group ST (-2 ℃ superchilling storage +10 ℃), by measuring total viable count, total volatile base nitrogen (TVB-N), pH, thiobarbituric acid (TBA), water holding capacity (WHC), myofibrillar protein content, K value, and combined with texture profile analysis, color, sensory evaluation and microstructure.With the change of storage time, the TVC, TVB-N, K value, TBA, and b* value all showed an increasing trend, and the increase rate was in CT > ST > C > S.During the storage period, the WHC, L* value, a* value, myofibrillar protein content, springiness, cohesiveness and resilience of Channa argus muscle showed a decreasing trend, while the hardness, gumminess and chewiness increased in the first period of storage and then continued to decrease.The WHC of the superchilling conditions was generally lower than those of the chilling conditions.However, they were superior to the chilling storage in terms of texture and color.In summary, superchilling storage (Group S) was more effective than chilling storage (Group C) in maintaining the quality of Channa argus, and the storage period was prolonged by 6-9 days.After being placed at 10 ℃, the superchilling storage treatment (Group ST) was slightly better than the chilling storage treatment (Group CT), with a prolongation of about 1 day.
  • Analysis of microbial community and quality changes during storage period of Dafang tofu
    GUAN Lanlan, MO Xiaoyin, TANG Pengyu, WANG Yisong, LIU Yi, LIN Mao
    Food and Fermentation Industries. 2025, 51(18): 253-259. https://doi.org/10.13995/j.cnki.11-1802/ts.041715
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    To investigate the microbial and quality changes of Dafang tofu stored at different temperatures, this study used Illumina NovaSeq high-throughput sequencing technology to analyze the microbial diversity of fresh samples and tofu stored at different temperatures.In addition, the physicochemical indexes and organoleptic evaluations were determined.Sequencing results identified 8 bacterial phyla, 62 bacterial genera, 9 fungal phyla, and 314 fungal genera from 21 samples.At the genus level, Enterobacter was the dominant bacterial genus in fresh samples.During storage, the main spoilage bacteria were Bacillus at 37 ℃, Acinetobacter at 25 ℃, and Pseudomonas at 4 ℃.Similarly, Aspergillus was the predominant fungal genus in fresh samples, while Ogataea, Cutaneotrichosporon, and Rhodotorula dominated at 37, 25, and 4 ℃, respectively.Key physicochemical parameters like pH, texture, and sensory attributes changed significantly with microbial growth.These results provide guiding significances for improving the storage and preservation of Dafang tofu and lay the foundation for extending its shelf life through targeted control measures against dominant spoilage bacteria.
  • Optimization of fermentation process for selenium-enriched yeast and study on its antioxidant activity
    WANG Songxu, WEI Hongmei, WANG Yan, YU Fulong, ZHAI Ligong, YANG Jianting, WEI Zhaohui
    Food and Fermentation Industries. 2025, 51(18): 260-268. https://doi.org/10.13995/j.cnki.11-1802/ts.041673
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    To develop selenium-enriched yeast suitable for industrial production, methods such as red selenium screening, selenium tolerance screening, and shake-flask fermentation re-screening were employed to isolate and select yeast strains with strong selenium-enrichment capability and high biomass from fruit and soil samples.The selected yeast strain was identified through morphological and molecular biological methods.The fermentation process was optimized using the response surface methodology (RSM), and the antioxidant activity of the selenium-enriched yeast was comprehensively evaluated based on its scavenging abilities against DPPH free radicals, hydroxyl radicals, and superoxide radicals.As a result, one strain of selenium-enriched yeast with high selenium-enrichment ability and biomass, identified as Saccharomyces cerevisiae W1, was selected.The optimal selenium-enrichment fermentation conditions were determined as follows:molasses concentration of 20.60 °Bx, ammonium sulfate addition of 2.82 g/L, and fermentation duration of 48.56 h.Under these conditions, the selenium content of the selenium-enriched yeast reached 2 196.81 μg/g, with a biomass of 9.60 g/L and a selenium conversion rate of 52.72%.Further investigation into the effects of different processing methods and fermentation durations on the antioxidant activity of selenium-enriched yeast revealed that the ultrasound-assisted enzymatic hydrolysis method was the most effective approach to enhance the in vitro antioxidant activity.Moreover, the selenium-enriched yeast exhibited the highest antioxidant activity at 48 hours of fermentation.The results indicated that the Saccharomyces cerevisiae W1 strain demonstrated a strong ability to convert inorganic selenium and exhibited significant antioxidant activity.These findings indicate its potential for development as a selenium-enriched food additive and a natural antioxidant.
  • Research on change of fatty acids in processing and storage of total nutrient emulsion
    LI Zishuo, LIU Jia, DING Zhenjiang, YANG Zongling, ZHOU Fangzheng, XIA Kai, LIU Shiwei, YUAN Peng, DUAN Shenglin, WANG Yongxia, LIU Jinyang
    Food and Fermentation Industries. 2025, 51(18): 269-274. https://doi.org/10.13995/j.cnki.11-1802/ts.041576
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    This study aimed to explore the changes in fatty acids of total nutrient emulsion in foods for special medical purposes under different thermal processing and storage conditions, providing a reference for the research, development, and industrial application of total nutrient emulsion.This experiment used secondary bactericidal to prepare a total nutrient emulsion.This study analyzed the changes in fatty acids during pre-bactericidal (80 ℃/90 ℃, 5 min), post-bactericidal (121 ℃, 10 min/15 min/30 min), room temperature storage (25 ℃, 0 day/30 days/60 days), and accelerated storage (37 ℃, 0 day/30 days/60 days) of total nutrient emulsion.Results showed that during the pre-bactericidal process, as the bactericidal temperature increased, the content of saturated fatty acids and trans fatty acids in the total nutrient emulsion increased, while the content of unsaturated fatty acids decreased.During the post-bactericidal process, as the bactericidal time prolonged, the content of unsaturated fatty acids decreased, with oleic acid decreasing by 9.69%, 23.83%, and 29.99% under heating conditions of 10 min, 15 min, and 30 min, respectively.During storage at room temperature and accelerated storage, the content of saturated fatty acids and trans fatty acids increased, while unsaturated fatty acids showed the opposite trend.After 60 days of storage at room temperature, the content of saturated fatty acids significantly increased, and oleic acid, linoleic acid, and alpha-linolenic acid decreased by 36.66%, 6.43% and 14.70%, respectively.After 60 days of accelerated storage, the contents of oleic acid, linoleic acid, and alpha-linolenic acid significantly decreased, decreasing by 40.71%, 7.47%, and 21.31%, respectively.During the processing and storage of total nutrient emulsion, the content of saturated and trans fatty acids showed an upward trend, while unsaturated fatty acids showed a downward trend.The changing trend of fatty acids was positively correlated with heating intensity, heating time and, storage time.
  • Study on improvement of sarcopenia by combination of Lactiplantibacillus plantarum and β-hydroxy-β-methylbutyrate
    JIANG Lu, SUN Rongxin, XUE Liying, LIU Yisuo, CAO Jiayuan, YI Huaxi
    Food and Fermentation Industries. 2025, 51(18): 275-285. https://doi.org/10.13995/j.cnki.11-1802/ts.041291
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    Sarcopenia is a senile syndrome characterized by the degeneration of muscle mass, strength and function, the occurrence and development of which are closely related to inflammation and oxidative stress.At present, the research on special dietary supplements to prevent or alleviate sarcopenia has just begin in China.In this study, three strains by antioxidant activity were firstly screened as indicator, including Lactiplantibacillus plantarum XC-2, L.plantarum NDF100S-2, L.plantarum HZZC-3.Based on the in vitro model of sarcopenia, the combined improvement effect of three strains of L.plantarum and β-hydroxy-β-methylbutyrate (HMB) with anti-inflammation activity on sarcopenia was investigated using the myotube diameter as indicator.Results showed that the both single strain and combination had the effect of improving insomnia, and the combination of L.plantarum NDF100S-2, L.plantarum HZZC-3, and HMB had the best effect, which significantly improved the surface roughness and stiffness of muscle tubes, and up-regulated the expression of fast muscle fibrin MYH1.This study provided a theoretical basis for improving sarcopenia by combining probiotics and HMB.
  • Development and quality evaluation of potato fresh wet noodles
    ZHU Shichen, XU Yunfeng, ZHOU Xuxia, LIU Shulai, DING Yuting
    Food and Fermentation Industries. 2025, 51(18): 286-294. https://doi.org/10.13995/j.cnki.11-1802/ts.041474
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    In this paper, the effects of water-milled glutinous rice flour, sodium alginate, and konjac gum on the cooking quality, textural, and sensory properties of potato fresh wet noodles were investigated, and the optimal composition of potato fresh wet noodles was determined through one-way experiments combined with response surface analysis.Comparative studies were carried out to investigate the differences in the quality of the hydration properties and antidigestibility between them and wheat fresh wet noodles.Results showed that with the addition of water-milled glutinous rice flour (9.65%), sodium alginate (2.65%), and konjac gum (2.26%), the overall quality of potato fresh wet noodles was the best, with the lowest cooking loss of 3.48% and the sensory score of 94.34.Compared with the wheat fresh wet noodles, the potato fresh wet noodles had a higher protein (12.86%) and lower starch (44.56%) percentage composition.The results of textural characterization showed that there was no significant difference between potato fresh wet noodles and wheat fresh wet noodles in the evaluation indexes.The results of hydration characteristics showed that the water absorption index of potato fresh wet noodles was 8.53 significantly higher than that of wheat noodles 6.8, the water solubility index was 6.13% significantly higher than that of wheat noodles 4.88%, and there was no significant difference between the swelling potential and that of wheat noodles.After 180 min in vitro digestion, the hydrolysis rate of potato noodle starch was 60.05%, which was significantly lower than that of wheat fresh and wet noodles at 80.52%, the contents of potato fresh and wet noodles with rapidly digestive starch, slowly digestible starch, and resistant starch were 45.06%, 36.41%, and 18.53%, respectively, of which the contents of resistant starch were significantly higher than that of wheat fresh and wet noodles (12.84%) and buckwheat fresh and wet noodles (15.98%), which had high anti-digestive properties.The results of this study can provide a theoretical reference for the research and development of low glycemic index potato staple food.
  • Repairing effect of Grifolia grifolia fermentation broth on UVB-damaged human immortalized keratinocytes
    FANG Yifan, FANG Jiaxuan, SONG Zixin, ZHAO Yi, SHI Doudou, LI Meng, WANG Dongdong, WANG Changtao
    Food and Fermentation Industries. 2025, 51(18): 295-303. https://doi.org/10.13995/j.cnki.11-1802/ts.041495
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    To enhance the utilization of Grifola frondosa seeds, this study investigated the fermentation of Grifola frondosa seeds using Schizophyllum commune.The unfermented Grifola frondosa solution (GF) served as a control to examine the effects of fermentation on the content and bioactivity of active compounds in the seeds.The impact of GF and the Grifola frondosa fermentation broth (GFF) on UVB-induced damage in human immortalized keratinocytes (HaCaT) was assessed by measuring cell survival, antioxidant enzyme activity, reactive oxygen species (ROS) levels, inflammatory marker expression, skin barrier-associated protein secretion, and relevant pathways.The results indicated that GFF contained higher levels of active substances and exhibited stronger antioxidant activity than GF.Both GF and GFF may repair UVB-induced damage in HaCaT by inhibiting the expression of the signaling pathway.The findings demonstrated that GFF exhibited superior efficacy compared to GF in enhancing antioxidant enzyme activity, promoting barrier protein expression, and reducing ROS production and inflammatory mediator secretion.Erythrocyte hemolysis experiments confirmed that both GF and GFF are safe for use.The Grifola frondosa seeds fermented with Schizophyllum commune possess enhanced antioxidant, anti-inflammatory, and skin barrier repair capabilities.
  • Effect evaluation of brown rice ferments on intestinal health and its mechanism
    MENG Fantong, WANG Mohan, MA Xishan, ZHANG Lu, CAO Qiuge, HAO Xiyu, LIU Shiwei, ZHENG Xiaoyang, YUAN Peng, WANG Xue, LIU Jia
    Food and Fermentation Industries. 2025, 51(18): 304-312. https://doi.org/10.13995/j.cnki.11-1802/ts.040936
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    This study explored the regulatory effect of brown rice ferments on intestinal health and its mechanism based on non-targeted metabolomics, zebrafish constipation model, and in vitro simulated colon anaerobic fermentation, to find the potential functional substances that might be beneficial to intestinal health after fermentation of brown rice and the mechanism to improve intestinal motility.Then, the study evaluated the effects of brown rice ferments on the composition and structure of human intestinal microorganisms.Results showed that there were significant differences in the metabolism of brown rice after fermentation treatment (P<0.05), and there were potential functional substances to improve intestinal health.By down-regulating the expressions of nos1, nos2a, and nos2b genes in constipated zebrafish, brown rice ferments could increase the clearance rate of nitric oxidein, thus effectively promoting the intestinal motility of zebrafish.By regulating the composition structure of human intestinal flora, brown rice ferments could enrich the composition of human intestinal microbes.Therefore, brown rice ferments have a positive effect on intestinal health and will be a promising dietary intervention strategy.
  • Processing optimization of peptides from highland barley distiller’s grain and their alcohol dehydrogenase activation and antioxidant effects in vitro
    FENG Xiaohuan, LUO Yihao, JIANG Lin, HUANG Kangxin, FENG Shengbao, SUN Wancheng, LI Shanwen
    Food and Fermentation Industries. 2025, 51(18): 313-321. https://doi.org/10.13995/j.cnki.11-1802/ts.041695
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    Highland barley distiller's grain peptides (HBDG-P) were prepared from barley lees, and their antioxidant and alcohol dehydrogenase (ADH) activating effects were investigated.Proteins were extracted from barley lees using the different methods, and HBDG-P preparation procedure was adjusted utilizing the response surface approach and one-way test using ADH activation rate and peptide extraction rate as indicators.Ultrafiltration was used to screen for the component with the highest ADH activation and assess its antioxidant activity.Analyze the effect of gastrointestinal digestion on the antioxidant and ADH activity of HBDG-P by measuring the ADH activation rate and DPPH radical scavenging rate.Results demonstrated that the ultrasound-assisted alkaline alcohol approach was the most effective way to extract the protein from barley lees, with an extraction rate of (28.02±1.37)%.The ADH activation rate of HBDG-P extracted by alkaline protease was the highest at pH 10.0, hydrolysis temperature 55 ℃, and enzyme addition of 4 300 U/g, with a value of (39.91±2.63)%.Under the above conditions, the <3 kDa fraction showed the highest ADH activation rate and DPPH radical scavenging rate, at (58.33±2.25)% and (92.46±3.21)%, respectively.After simulating gastrointestinal digestion in vitro, the ADH activation rate and DPPH radical scavenging rate were enhanced compared to those without digestion treatment.This study indicates that HBDG-P exhibits significant ADH activation and antioxidant effects, providing a crucial foundation for the further development and utilization of highland barley distiller grains.
  • Study on differences in fermented grains across different fermentation rounds of Jiangxiangxing Baijiu
    FU Qingkai, CHEN Fan, MENG Tinglin, WEN Shangyu, HUANG Shangchuan, YANG Jianmei, HUANG Xiaoping, CHEN Shuang
    Food and Fermentation Industries. 2025, 51(18): 322-329. https://doi.org/10.13995/j.cnki.11-1802/ts.040940
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    This study conducted a comprehensive analysis of the physicochemical properties, microbial indicators, dissolved oxygen levels, and enzymatic activity of the fermented grains during the sorghum-first addition to sixth rounds of stacking fermentation for Jiangxiangxing Baijiu from Jinpai Moutai Town Liquor.The aim was to investigate the variation characteristics of these indices during different rounds of stacking fermentation in Jiangxiangxing Baijiu production.Results indicated significant physicochemical differences in the fermented grains across different fermentation rounds, as well as notable variations within the same round under different production modes.Both moisture and acidity levels in the fermented grains increased with successive rounds.Controlling moisture effectively reduced acidity generation, thereby lowering the acidic compounds in the base liquor and preventing excessive acidity from affecting its quality.Starch content showed a decreasing trend with increasing fermentation rounds, while reducing sugar content first increased and then decreased, peaking during the third and fourth rounds.Additionally, the study found that secondary turning of the stack increased microbial content in the fermented grains, particularly aerobic yeasts.Moderately increasing the initial stack temperature, without compromising fermentation quality, could shorten fermentation time by 1-3 days.These findings provided valuable data for optimizing stacking fermentation processes in Jiangxiangxing Baijiu production and offered a reference for advancing intelligent and digitalized brewing techniques.
  • Nondestructive detection of milk fat content based on spatially resolved hyperspectral technology
    YANG Yingying, PAN Liao, LU Lixin, TANG Yali, CHEN Xi
    Food and Fermentation Industries. 2025, 51(18): 330-337. https://doi.org/10.13995/j.cnki.11-1802/ts.041830
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    This study presents a rapid, non-destructive method for detecting milk fat content using spatially resolved hyperspectral imaging (SR-HSI) technology.A spatially resolved hyperspectral imaging system was used to capture hyperspectral images of milk samples with varying fat contents within the spectral range of 500-1 000 nm.The absorption coefficient (μa) and reduced scattering coefficient (μ′s) spectra were extracted by inverting the diffuse approximation light transport model.To enhance model accuracy, three feature wavelength selection methods were applied:full-spectrum analysis, genetic algorithm (GA), and competitive adaptive reweighted sampling (CARS).These methods were used to develop partial least squares regression (PLSR) and support vector machine (SVM) models for predicting milk fat content.The results demonstrated a strong linear correlation between μ′s and milk fat content, with an average correlation coefficient of 0.995.The optimal performance for predicting milk fat content was achieved using the SVM model combined with the GA wavelength selection method based on μ′s spectral data, yielding a prediction set R2P of 0.951 3 and an RMSEP of 0.055 5.These findings suggest that SR-HSI can effectively characterize the optical properties of milk samples, and this method provides a reliable and efficient tool for the quantitative analysis of milk fat content, offering a promising approach for quality control in dairy production and processing.
  • Simultaneous determination of 32 additive residues and migration in plastic packaging of prefabricated dishes by ultra-performance liquid chromatography-tandem mass spectrometry
    REN Mengmeng, XU Dan, LIU Lulu, LI Qibin, YU Wanting, ZHANG Rujiao, ZHANG Jingquan, LI Sha
    Food and Fermentation Industries. 2025, 51(18): 338-351. https://doi.org/10.13995/j.cnki.11-1802/ts.041965
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    In this study, an ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was developed for the determination of 32 additives residues in the plastic packaging of prefabricated dishes, and their migration into food was monitored.For this method, the samples were extracted twice using acetonitrile under ultrasonication for 30 min to determine additive residues, and the aqueous solution of acetonitrile and 0.1% formic acid was used as the mobile phase.Based on the production process of prefabricated dishes, this study simulated the processes of sterilization, storage, and reheating to determine the migration of additives during these processes.Moreover, the residue levels and migration amount of the 32 additives in 100 batches of plastic packaging for prefabricated dishes were determined and compared with the migration amount when they were used as ordinary packaging.The results showed that the 32 additives exhibited a good linear relationship within the range of 5 to 100 ng/mL.The average recoveries ranged from 71.1% to 113.6%, and the relative standard deviations (RSD) were from 0.1% to 8.8%.In the 100 batches of samples, 16% of the samples had excessive residues of antioxidants, while the migration amounts were all within the permissible limits.In addition, the migration after simulating the production process of prefabricated dishes was significantly higher than that of ordinary plastic packaging.In conclusion, the method with simple pretreatment, high sensitivity and wide detection range was developed for the determination of residues and migration of 32 additives in plastic packaging for prefabricated dishes
  • Analysis of aroma components and sensory difference between black bean Douchi from Yangjiang, Guangdong and Huangyao, Guangxi
    WU Hui, JIN Ruiqi, WU Changzheng, TONG Xing, ZHANG Bobo
    Food and Fermentation Industries. 2025, 51(18): 352-359. https://doi.org/10.13995/j.cnki.11-1802/ts.041656
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    The aroma of Douchi is a key factor influencing consumer preference.This study utilized headspace solid-phase microextraction, gas chromatography-mass spectrometry (HS-SPME-GC-MS) along with sensory evaluation to analyze the components of aroma and sensory differences of ten commercially available black bean Douchi from Yangjiang, Guangdong, and Huangyao, Guangxi.Results showed that a total of 202 volatile compounds were identified in the ten black bean Douchi, with aldehydes, esters, and alcohols being the predominant compounds.Combined with the orthogonal partial least squares discriminant analysis (OPLS-DA) model and odor activity value (OAV) analysis, a total of 22 volatile compounds with OAV>1.0 were selected from ten kinds of Douchi.Nine volatile compounds, including nonanal, isovaleraldehyde, and ethyl 2-methylbutanoate, exhibited significant differences in OAV across the ten types of Douchi.Isovaleric acid, 3-methylbutanal, and 4-ethylguaiacol were the key aroma compounds in the black bean Douchi from Yangjiang, Guangdong, which contributed to higher scores for roasted and floral aromas.In contrast, nonanal, ethyl butyrate, and 2-ethyl-3,6-dimethylpyrazine, along with three other compounds, were the key aroma compounds in the black bean Douchi from Huangyao, Guangxi, resulting in a more prominent floral, fruity, and alcoholic fragrance.Through the analysis of the aroma components and sensory differences between black bean Douchi from Yangjiang and Huangyao, this study identified the key aroma compounds and sensory characteristics of black bean Douchi from the renowned Douchi production regions of Guangdong and Guangxi.These findings offer valuable insights for enhancing the flavor quality of region-specific black bean Douchi products.
  • Analysis of free and bound aroma components in red raspberry wine fermentation
    MA Tongwei, ZHANG Bo, WANG Hongjuan, ZHANG Xiaofang, QIAN Minmin, AN Min, ZHOU Yandong, XIONG Bang, DUAN Jianling
    Food and Fermentation Industries. 2025, 51(18): 360-368. https://doi.org/10.13995/j.cnki.11-1802/ts.036801
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    This study aimed to study the changes of free and bound aroma components in red raspberries during alcohol fermentation.Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the variety and content changes of free and bound aromatic compounds in raspberry wine during alcohol fermentation.61 free and bound aroma compounds were detected, including 52 free and 30 bound aroma compounds.6 main compounds existed in free and bound forms.The aroma profile and principal component analysis results showed that free aroma compounds were mainly light-flavor type in the early stage of alcohol fermentation.With the progress of alcohol fermentation, the contents of ethyl decanoate, isoamyl acetate and ethyl hexanoate, which showed fruit-odor characteristics, as well as compounds such as ethyl caprylate, ethyl heptanoate, and methyl decanoate, which exhibited floral and fruity aroma characteristics, increased significantly.The combined aroma compounds were mainly floral and fruity.This study will provide some data references and a theoretical basis for studying the flavor quality of red raspberry wine.
  • Gas chromatography-ion mobility spectrometry and headspace solid-phase microextraction gas chromatography-mass spectrometry combined to analyze volatile compounds in different sorghum varieties
    YUE Li, WANG Jiaming, WANG Hui, ZULIPIYA·Maimaiti, MAO Hongyan, YU Ming
    Food and Fermentation Industries. 2025, 51(18): 369-377. https://doi.org/10.13995/j.cnki.11-1802/ts.041746
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    To deeply investigate the differences of volatile compounds in different varieties of sorghum, the volatile components of 20 sorghums were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS).Orthogonal partial least squares discriminant analysis (OPLS-DA) was performed to screen key differential volatile compounds based on variable importance in projection (VIP) and relative odor activity value (ROAV).A total of 73 volatile compounds were identified by GC-IMS, including 23 aldehydes, 8 ketones, 16 alcohols, 14 esters, 6 acids, and 6 others.A total of 128 volatile compounds were identified by HS-SPME-GC-MS, and 26 volatile compounds, such as ethanol, 2-heptanone, and dodecane, were detected in all varieties.A total of 19 compounds were detected by both methods.The OPLS-DA model for GC-IMS and HS-SPME-GC-MS was constructed based on the VIP values, and seven (including nonanal, heptanal, butyric acid, hexanal, 2-methylbutanal, pentanal, and 2,3-butanedione) and one (hexanal) compounds were screened out respectively in combination with the relative odorant activity value (ROAV>1) as the key differential volatile compounds in different sorghum varieties, it provides a theoretical basis for evaluating the flavor and quality of sorghum and differentiating varieties.
  • Recent advances in CRISPR/Cas12a-based biosensors for food safety detection
    YU Liya, XIE Gang, ZHANG Yan, WU Qiankun
    Food and Fermentation Industries. 2025, 51(18): 378-388. https://doi.org/10.13995/j.cnki.11-1802/ts.041628
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    Food safety is a critical global public health concern.Foods are susceptible to physical, chemical, and biological contamination at various stages of the food supply chain, including production, processing, distribution, and consumption.To address food safety challenges and safeguard consumer health, the development of effective and precise detection technologies is essential.The CRISPR/Cas12a system, characterized by its unique trans-cleavage activity upon target recognition, has emerged as a powerful tool in biosensing due to its high accuracy and efficiency.This system holds significant promise for enhancing food safety detection.This paper first reviews the mechanisms and classification of CRISPR/Cas systems, then describes the methods and types of signal amplification and output in CRISPR/Cas12a-based biosensors, next summarizes recent advances in applying CRISPR/Cas12a-based biosensors to detect foodborne pathogens, genetically modified organisms (GMOs), mycotoxins, heavy metal ions, and pesticide residues, and finally discusses current challenges and future prospects of CRISPR/Cas12a-based biosensors for food safety detection.
  • Research progress of preservatives in postharvest storage of litchi
    CHEN Xiaobing, BAO Yuhang, HUANG Wenyi, XU Yujie, LIANG Xuru, YUE Shuli
    Food and Fermentation Industries. 2025, 51(18): 389-398. https://doi.org/10.13995/j.cnki.11-1802/ts.041850
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    Litchi has garnered significant attention due to its rich nutritional value and high economic importance;however, its poor storage tolerance severely constrains industrial development.As a critical postharvest technology, preservatives play an essential role in extending the shelf life and enhancing the storage quality of litchi.This study systematically analyzes the primary mechanisms underlying postharvest deterioration, including water loss, browning, mold growth, and nutrient quality decline.It comprehensively reviews the mechanisms of action, advantages and limitations, and application progress of chemical preservatives, natural preservatives (plant-based, animal-based, and microbial-based), and compound preservatives, highlighting their notable preservation performance and potential applications in litchi storage.Chemical preservatives are characterized by high efficiency and low cost, but their use is associated with food safety concerns and environmental risks.Natural preservatives are environmentally friendly and sustainable, yet issues related to their stability and cost hinder broader application.Compound preservatives leverage synergistic effects to balance preservation efficacy and safety;however, challenges such as formulation complexity persist.Future research should prioritize the development and optimization of green compound preservatives, the integration of intelligent controlled-release technologies to enhance preservation performance, and the establishment of robust safety assessments and regulatory standards.These efforts aim to provide a theoretical foundation and practical guidance for advancing litchi preservation technologies and facilitating industrial upgrading.
  • Research progress on mechanism of lactic acid bacteria regulating uric acid metabolism
    XU Jing, WU Changzheng, TONG Xing
    Food and Fermentation Industries. 2025, 51(18): 399-406. https://doi.org/10.13995/j.cnki.11-1802/ts.041563
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    Hyperuricemia is a metabolic disease caused by excessive production or reduced excretion of uric acid in the human body.It has become the second largest metabolic disease threatening human health and is closely related to the occurrence of various diseases such as gout, cardiovascular disease, and kidney disease.Lactic acid bacteria, as a natural and safe biological regulator, play an important role in regulating uric acid metabolism and are expected to become an effective means of preventing and treating hyperuricemia.The article summarizes the metabolic pathways and physiological effects of uric acid in the human body through a comprehensive analysis of relevant research.It elaborates on the impact of lactic acid bacteria on uric acid metabolism, including inhibiting uric acid production, promoting uric acid excretion, regulating intestinal microbiota balance, and regulating the body immune system.The aim is to explore the mechanism of lactic acid bacteria in reducing uric acid levels and provide a theoretical basis for the development of new methods for lactic acid bacteria treatment of hyperuricemia in the future.
  • Research progress on influence of non-nutritive artificial sweeteners on gut microbiota
    MIAO Qihuan, JIANG Yinghong, CHEN Weiwei, XUE Yanfeng
    Food and Fermentation Industries. 2025, 51(18): 407-415. https://doi.org/10.13995/j.cnki.11-1802/ts.041990
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    Non-nutritive artificial sweeteners are widely used in foods and beverages.However, their safety causes much concern and controversy because they have been reported to be associated with an increased risk for various diseases.Gut microbiota is closely related to human health.Artificial sweeteners have a direct or indirect effect on gut microbiota, which may pose a health risk.This review summarizes the influence of non-nutritive artificial sweeteners (sucralose, saccharin, acesulfameae, aspartame) on intestinal microbiota and its links to glucose intolerance, liver damage, and intestinal microecological imbalance, etc.This work may be helpful to providing a deeper insight into the mechanism research of artificial sweeteners and human health.
  • Advances in wheat bran modification techniques and its application in food production
    ZHANG Le, FAN Xiuzhi, GAO Hong, YIN Chaomin, SHI Defang, YAO Fen, HU Guoyuan, PENG Heng
    Food and Fermentation Industries. 2025, 51(18): 416-425. https://doi.org/10.13995/j.cnki.11-1802/ts.041050
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    Wheat bran, a by-product of wheat milling, is rich in dietary fiber, essential nutrients and bioactive compounds.However, its application in food products is hindered by its susceptibility to aging, undesirable sensory attributes, and the presence of antinutritional factors, such as phytic acid.To enhance its sensory qualities and improve the bioavailability of its nutritional and bioactive constituents, a range of modification techniques, including physical, chemical, enzymatic treatments, and microbial fermentation have been explored.This review provides a comprehensive overview of the principal modification methods for wheat bran and its utilization in food processing.Additionally, a critical analysis of the challenges and prospects of these technologies were conducted which can offer a foundation for the further modification, processing, and industrial-scale application of wheat bran.
  • Research progress of bacteriophages as antimicrobial agents for food preservation in active packaging
    DENG Jisi, SHI Hui
    Food and Fermentation Industries. 2025, 51(18): 426-432. https://doi.org/10.13995/j.cnki.11-1802/ts.042236
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    Bacteriophages are viruses with specific bactericidal properties, exhibiting targeted action against their host bacteria without harming beneficial flora.Commercialized bacteriophages have been approved by the U.S.Food and Drug Administration (FDA) as generally recognized as safe (GRAS) and can be used as antimicrobial agents in food packaging, specifically targeting various foodborne pathogens.Active packaging refers to packaging that contains active substances, which in turn safeguards the quality and safety of food during storage.The application of bacteriophages in active packaging can confer strong bacteriostatic properties to the packaging, while the packaging can improve phage stability and safeguard phage activity from food during the application process.This review introduces the concept of phages and active packaging, comprehensively discusses and summarizes the application of bacteriophages as bacteriostatic agents in food preservation packaging, including the types of composite materials, carriers and the methods of phage encapsulation and fixation.At the same time, the release mechanism of phage in active packaging is analyzed.This review provides theoretical support for effectively reducing the incidence of foodborne diseases, ensuring food safety and innovative applications of phages in food preservation in the future.
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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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