25 August 2025, Volume 51 Issue 16
    

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  • Recombinant expression and enzymatic properties of glutaminase from Thermomicrobium roseum
    XU Wen, WANG Yanan, XIN Yu, ZHANG Liang, GU Zhenghua
    Food and Fermentation Industries. 2025, 51(16): 1-9. https://doi.org/10.13995/j.cnki.11-1802/ts.041033
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    Microorganisms from extreme environment are valuable sources for discovering new enzymes with unique properties, particularly highly stable enzymes with significant potential for industrial applications.In this study, a segment of predicted glutaminase gene from Thermomicrobium roseum DSM 5159 source was expressed by heterologous recombination and its enzymatic properties were investigated.The expression product was purified using nickel column affinity chromatography, the purification results were identified by matrix-assisted laser desorption/ ionization time of flight mass spectrometry (MALDI-TOF-MS), the catalytic function of the recombinant enzyme was analyzed, the expression conditions were optimized by orthogonal test, and the enzymatic properties of the recombinant enzyme were investigated.The results revealed that the secondary structure of the recombinant glutaminase consisted of 35.78% α-helix, 14.07% β-sheet, 16.06% β-turn, and 34.19% random coil.The thermal denaturation temperature (Tm) and enthalpy change (ΔH) were 94.38 ℃ and 1 672 kJ/mol, respectively.The optimal reaction temperature for using L-glutamine as the substrate was 70 ℃, and the optimal pH value was 9.0.The enzyme retained more than 50% of its activity after 12 hours at temperatures below 70 ℃, demonstrating excellent heat stamina.Kinetic studies indicated that the recombinant glutaminase had a higher affinity for L-glutamine than for D-glutamine.Additionally, Mn2+, Fe2+, Zn2+, Cu2+, and Co2+ significantly inhibited enzyme activity.The study of the structure and enzymatic properties of glutaminase from Thermophilic archaea provides a certain reference value for mining and developing enzymes with excellent thermal stability for industrial production.
  • Photodynamic inactivation and bactericidal mechanism of Escherichia coli O157∶H7 by using erythrosine B coupled with phage
    REN Yu, SHI Hui
    Food and Fermentation Industries. 2025, 51(16): 10-19. https://doi.org/10.13995/j.cnki.11-1802/ts.041306
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    Photodynamic therapy (PDT) is an emerging non-thermal sterilization technology, but its application in the food industry is limited due to the lack of edible photosensitizer and excellent bactericidal effect.This study synthesized a conjugate (EBP) between the edible photosensitizer erythrosine B (EB) and the bacteriophage ZCFSTP4 (P4) to explore its bactericidal effect and mechanism.The conjugate EBP was synthesized from P4 and EB by EDC/NHS method.Escherichia coli O157∶H7 was used as the research object.Different light time and EBP concentration were optimized for sterilization conditions.Spectra were used to characterize the synthesis of EBP.The targeted recognition ability of EBP was detected by targeted experiments.The bactericidal mechanism of EBP was investigated by detecting the production capacity and species of reactive oxygen species (ROS), cell membrane permeability, cytoplasmic leakage, intracellular DNA, and protein content.Results showed that 15 μmol/L EBP had a synergistic antibactericidal effect under 60 min light condition.EBP was successfully synthesized and could specifically recognize Escherichia coli O157∶H7.EBP and EB had similar ROS generation capabilities, and ROS was mainly generated through type Ⅰ and type Ⅱ mechanisms, which exerted PDT effect to change cell membrane permeability and caused cytoplasmic leakage, resulting in a large reduction of intracellular DNA and protein.In conclusion, EBP could target bacteria and destroy the cell membrane structure by producing ROS, thus effectively killing bacteria.It provides a reference for the prevention and control of foodborne pathogens by PDT.
  • Heterologous expression of recombinant thanatin and its antibacterial activity against Cronobacter sakazakii
    YU Xia, YANG Wenyu, ZHOU Yun, WANG Shuiping, HU Xiaoqing
    Food and Fermentation Industries. 2025, 51(16): 20-25. https://doi.org/10.13995/j.cnki.11-1802/ts.042619
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    Cronobacter sakazakii, a globally prevalent dairy-borne pathogen with frequent pollution accidents worldwide, exhibited strong resistance to environmental stress, thus it was of great significance to develop novel antimicrobial agents against C.sakazakii. Thanatin (Tn), a promising antimicrobial peptide targeting the cell outer membrane, consists of 21 amino acids with a β-hairpin structure.Tn has been shown to exhibit bactericidal activity against Escherichia coli, yet there was a lack of reports regarding its antimicrobial effects against C.sakazakii.On the basis of this point, Tn was overexpressed, and its antimicrobial effect against C.sakazakii was revealed for the first time.The recombinant strains of Pichia pastoris were constructed to produce codon-optimized Tn variants via heterologous expression systems driven by PAOX and PGAP promoters respectively.The bactericidal activity against C.sakazakii BAA894 of purified Tn was assessed.To elucidate the underlying mechanisms, the sensitivities to Tn of the wild-type of C.sakazakii BAA894 and its lipopolysaccharide-deficient strain BAA894ΔwaaC were compared.Results demonstrated that both the constitutive GS115/pGAPZα A-than-1 and the inducible GS115/pPICZα A-than-1 produced the active Tn, with levels at 24.34 mg/L and 28.03 mg/L, respectively.After purified by His-tag affinity chromatography, Tn at 80 mg/L showed a bacteriostatic efficacy of 98.49% against C.sakazakii BAA894, demonstrating potent antibacterial activity.In contrast, the inhibitory effect on the BAA894ΔwaaC was decreased to 91.01%, displaying a 7.48% reduction compared to BAA894.This differential efficacy strongly suggested that the target of Tn was related to the core polysaccharide and O-antigen components of lipopolysaccharide.The present study lay a foundation for development and optimization of innovative antimicrobial agents against C.sakazakii.
  • Study on mechanism of Mentha essential oil against Staphylococcus aureus using microbial metabolomics
    PENG Yuanyuan, WU Yi, HU Wenyi, HUANG Jiashuai, LIU Ruhua, LIU Xijian, LIU Xiaohui, ZHAO Linjing
    Food and Fermentation Industries. 2025, 51(16): 26-35. https://doi.org/10.13995/j.cnki.11-1802/ts.041612
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    This study used an integrated approach that combines microbial metabolomics, network analysis, and molecular docking to clarify how sub-inhibitory concentrations of essential oil from Mentha haplocalyx Briq.(MEO) influence the growth of Staphylococcus aureus.A total of 73 constituents were identified in the MEO using GC-MS.The MEO exhibited strong in vitro inhibitory activity against S.aureus, with a minimum inhibitory concentration (MIC) of 0.4% (volume fraction), and the antibacterial rate of MEO at this concentration against S.aureus still reached 94% within 10 h.Scanning electron microscopy showed that MEO at concentrations of 0.5×MIC and 1.0×MIC caused notable morphological changes in S.aureus, such as shrinkage, depression, and rupture.Metabolite profiling using mass spectrometry revealed significant changes in L-glutamic acid, malic acid, myo-inositol, fumaric acid, and ethanolamine in S.aureus cells during logarithmic phase, exposed to sub-inhibitory concentration (0.1×MIC) of MEO.These changes primarily indicated disruptions in inositol phosphate metabolism, energy metabolism such as tricarboxylic acid cycle and pyruvate metabolism, amino acids metabolism, and oxidative stress damage.Integration of network analysis and molecular docking suggested that menthol, menthone, α-cadinol, damascenone, carvone, and β-bourbonene may disrupt the normal growth of S.aureus by modulating key targets such as BCHE, FNTA, CES1, CES2, and FAAH.These findings provide foundational data for the comprehensive development and application of MEO in the pharmaceutical and food industries.
  • High yield expression of Ophiostoma piceae steryl esterase in Pichia pastoris
    GUO Ziyan, MAO Wengang, LIN Hong, GAO Wenxin, WANG Yuefeng, SHU Zhengyu
    Food and Fermentation Industries. 2025, 51(16): 36-42. https://doi.org/10.13995/j.cnki.11-1802/ts.041206
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    The scarcity of microbial-derived steryl esterase resources restricts the popularization of green processing technology for phytosteryl modification.Ophistoma picae steryl esterase (OPE) is the first reported microbial-derived steryl esterase.The industrial production of OPE will effectively solve this technological bottleneck.To improve expression level of ope gene in Pichia pastoris, effect of ope gene copy numbers, secretion signal peptide types, and co-expression of protein disulfide isomerase on recombinant OPE yield was investigated in this study.Research results showed that all of the investigated factors played positive effect on OPE yield, and the highest yield of recombinant OPE was from the recombinant P.pastoris/pEESB-11, a coexpression system of protein disulfide isomerase gene with ope gene.The maximum expression level of ope gene from P.pastoris/pEESB-11 was 27.4 U/mL after the fermentation medium was optimized.This research work will greatly promote the application of OPE in the future.
  • The combined expression of rhamnose methylation related genes regulates synthesis of butenyl-spinosyn
    SU Chang, GUO Chao, LI Xinying, CHEN Xia, PANG Jian, WANG Chao, ZHANG Genlin
    Food and Fermentation Industries. 2025, 51(16): 43-50. https://doi.org/10.13995/j.cnki.11-1802/ts.040863
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    The green biological insecticide butenyl-spinosyn has a broad spectrum and high-efficiency insecticidal activity and has great market prospects in crop production and grain storage, the breeding of strains with high production performance of butenyl-spinosyn is the key to realizing industrial production.In the biosynthesis of butenyl-spinosyn, S-adenosylmethionine (SAM) serves as a methyl donor and methylation rhamnose under the action of three different O-methyltransferases.The adequacy of O-methyltransferase and SAM supply is crucial for butenyl-spinosyn synthesis.Study investigated the impact of rhamnose methylation and related genes on butenyl-spinosyn synthesis by exogenously adding SAM, identifying and characterizing endogenous SAM synthase, metK, and O-methyltransferase gene cooperative expression.Results showed that the combined overexpression of metK and O-methyltransferase genes obtained three high-yielding engineering strains I-1, I-2, and H-1, and the yield was increased by 3.17, 2.21, and 1.43 times, respectively.In strain I-1, the overexpression of busI and metK1 regulated and promoted the strain’s growth metabolism and substrate consumption, thereby synthesizing butenyl-spinosyn more efficiently.The study provides a reference for the genetic engineering modification of Saccharopolyspora pogona to promote the synthesis of target products.
  • Effect of adding order of sodium alginate on properties and 3D printing performance of emulsion gel based on sodium caseinate
    YANG Min, QIAO Leilei, JI Wei, LI Qian, LIU Quan
    Food and Fermentation Industries. 2025, 51(16): 51-60. https://doi.org/10.13995/j.cnki.11-1802/ts.040499
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    In this study, sodium caseinate (SC) were used as the matrix and gluconate-δ-lactone (GDL) as acidifying agent to prepare emulsion gels with 80% oil phase for proanthocyanidins (PC) loading.The effects of SA adding order on the microstructure, stability, rheology and 3D printing performance of the emulsion gels were studied. Results showed that oil droplets’ size in emulsion gels was small when SA was added separately.The adding order of SA did not affect the storage stability, pH, and thermal stabilities of the emulsion gels, as well as calcium ion stability.After adding SA, the water holding capacity and freeze-thaw stability of the emulsion gels increased significantly, but the adding order of SA had little effect on them.The viscosity and viscoelasticity of the emulsion gels with SA separated addition were higher than those with simultaneous addition, but the adding order of SA did not affect the strength of the emulsion gels after GDL and PC addition.In addition, the emulsion gels with GDL and PC addition had the highest 3D printing accuracy, and the adding order of SA had no significant effect on the 3D printing performance of the emulsion gels.After adding GDL, the release rate of PC from the emulsion gels decreased in gastric fluid and increased significantly in intestinal fluid.The results could provide references for the preparation and application of sodium alginate-sodium caseinate based emulsion gels.
  • Impact of superheated steam technology on ‘crispy outside and tender inside’ quality characteristics and flavor of roasted fish
    MI Xinxin, ZHENG Xi, TANG Mi, DAI Hongjie, MA Liang, ZHANG Yuhao
    Food and Fermentation Industries. 2025, 51(16): 61-71. https://doi.org/10.13995/j.cnki.11-1802/ts.041325
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    By comparing the traditional roasting mode with superheated steam technology, the impact of the formation of ‘crispy outside and tender inside’ quality characteristics and volatile flavor components in roasted fish under different temperatures (200-300 ℃) was investigated. Results indicated that superheated steam technology performed better in achieving the ‘crispy outside and tender inside’ quality characteristics of roasted fish.Specifically, as the roasting temperature increased, the yield of roasted fish decreased continuously, whereas the yield under the superheated steam mode remained higher than that under the roasting mode.At 240 ℃, the fish skin achieved optimal color and crispiness, and at this temperature, the shear force, hardness, and chewiness of the fish meat under the superheated steam mode were lower than those under the roasting mode.From a microstructural perspective, high temperatures caused significant myofibril disruption, whereas superheated steam preserved the integrity of myofibrils more effectively.The analysis of volatile flavor compounds revealed that 45 and 49 volatile flavor compounds were identified in fish under roasting and superheated steam modes, respectively, suggesting that superheated steam had greater advantages in retaining and enhancing the flavor of roasted fish.Overall, different roasting methods and temperatures had certain effects on the edible qualities of fish skin (color and crispiness) and fish meat (texture and flavor).Among them, superheated steam emerged as a viable alternative to traditional roasting methods in maintaining the ‘crispy outside and tender inside’ characteristics of roasted fish.This study provides important theoretical support and technical guidance for the application of superheated steam technology in the production of prefabricated roasted fish.
  • Authenticity identification of fish oil and algae oil functional food based on fatty acid characteristics
    ZHENG Liting, HU Fei, FENG Di, AN Puchang, AN Hongmei, WU Zhuying, WANG Daobing, ZHONG Qiding
    Food and Fermentation Industries. 2025, 51(16): 72-80. https://doi.org/10.13995/j.cnki.11-1802/ts.041289
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    This study established a method for authenticating fish oil and algal oil based on fatty acid composition.Orthogonal partial least squares discriminant analysis (OPLS-DA) was applied to evaluate the feasibility of identifying the authenticity of fish oil and algal oil using 11 major fatty acids.Principal component analysis (PCA) effectively distinguished fish oil, algal oil, and three other kinds of vegetable oils.Furthermore, the OPLS-DA model accurately predicted the classification of unknown samples containing adulterated vegetable oils.OPLS-DA demonstrated high efficacy in distinguishing fish oil and algal oil raw materials, with model parameters of R2X=0.870, R2Y=0.931, and Q2=0.833.After 200 iterative permutation tests, the model was confirmed to be free of overfitting.The key fatty acids for the identification of fish oil and algae oil were docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) after the characteristic differential metabolite screening (VIP>1, P<0.05).Using the gas chromatography internal standard method, the DHA and EPA content in various commercially available fish oil and algal oil health products was measured.The method demonstrated repeatability of 1.40% and 1.49%, stability of 1.58% and 1.51%, and recovery rates of 98.79% and 99.91%.It was found that among the 10 commercially available products, one product fraudulently substituted soybean oil for fish oil.These findings indicated that combining fatty acid composition analysis with chemometric techniques provides robust technical support for authenticating fish oil and algal oil health products.
  • Effects of modification methods on physicochemical properties and functional properties of pentosan from black wheat bran
    ZHU Huihui, GUO Jiayi, LIU Rui, LI Nan, SUN Yuanlin
    Food and Fermentation Industries. 2025, 51(16): 81-89. https://doi.org/10.13995/j.cnki.11-1802/ts.040593
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    Using black wheat bran as raw material, treated it by microwave-extrusion and microwave-extrusion-enzymatic hydrolysis,The pentosan of black wheat bran was extracted by water method and alkali method, and the effects of modification methods on the physicochemical properties and functional activity of pentosan were investigated.Results showed that each pentosan component was mainly composed of Ara, Xyl, Glc, and trace Gal.After modification, the content of Ara and Xyl in the pentosan fraction decreased, and the content of Glc increased.The relative molecular mass of pentosan components decreased with the modification treatment, and its microstructure became loose and porous, the surface was rough, and the granulation or fragmentation was obvious.The physical and chemical properties of the modified pentosan were improved, and the antioxidant, hypoglycemic, and lipid-lowering activities in vitro were significantly enhanced.The microwave-extrusion-enzymatic alkali extraction components had the strongest nitrite ion adsorption capacity, free radical scavenging ability, and total reduction ability.The results of hypoglycemic in vitro showed that the α-glucosidase inhibition rate of the microwave-extrusion-enzymatic alkali extraction component was the highest, which was 69% higher than that of the untreated component.The highest α-amylase rate of microwave-extrusion-enzymatic water extraction components was 49.77%.In addition, the highest adsorption rate of sodium taurocholate by microwave-extrusion-enzymatic hydrolysis was 65.62%, which was 2.08 times that of untreated components.In summary, microwave-extrusion-enzymatic treatment can effectively improve the physicochemical properties and functional activity of pentosan, and provide a theoretical basis for the utilization of black wheat bran resources and the development of functional foods.
  • Effects of new species of lactic acid bacteria from Zha-chili on quality of Zha-chili and their mechanism
    WANG Yurong, WANG Xin, SHENG Qunhang, HOU Qiangchuan, GUO Zhuang
    Food and Fermentation Industries. 2025, 51(16): 90-97. https://doi.org/10.13995/j.cnki.11-1802/ts.041199
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    In this study, the new species Levilactobacillus enshiensis HBUAS57009Tpurebred fermented, Companilactobacillus zhachilii HBUAS52074Tpurebred fermented, L.enshiensis and C.enshiensis compounded fermented and natural fermented Zha-chili were selected as the research objects.Based on the evaluation of flavor and taste quality using an electronic nose and electronic tongue, the microbial community structure was analyzed by pure culture technology and MiSeq sequencing technology, and the potential functional differences of bacterial taxa were analyzed based on the clusters of orthologous groups of proteins (COG).Finally, the correlation between genera and quality and between genera was established.The sensory quality result showed that compared with the natural fermentation group, the flavor quality of the fermented Zha-chili enriched with lactic acid bacteria was not significantly different (P>0.05), but the taste quality was significantly improved (P<0.05), especially, the taste quality of L.enshiensis and C.zhachilii compound fermented Zha-chilii group was the best.The MiSeq and gene function of flora results showed that Lactobacillus was dominant (76.85%), and the abundance of the corresponding genera increased significantly with the introduction of new species strains (P<0.05).And it was accompanied by a significant increase in the functional expression of genes (P<0.05).The correlation result showed that there were a variety of positive and negative correlations between bacterial genera and taste indexes, and the fermentation of enriched lactic acid bacteria had a certain positive effect on the taste quality of Zha-chili.At the same time, there was a symbiotic relationship between Companilactobacillus and Levilactobacillus in the process of compound fermentation, which further improved the taste quality of Zha-chili.Thus, the new species L.enshiensis and C.zhachilii compound inoculation fermentation can effectively improve the quality of Zha-chili.
  • Effects of thermal processing on nutrition, structure, and digestive characteristics of germinating highland barley
    SUN Quanjiao, LI Yaxin, HUANG Junming, ZHOU Jilan, WANG Haoyu, ZHANG Liang
    Food and Fermentation Industries. 2025, 51(16): 98-105. https://doi.org/10.13995/j.cnki.11-1802/ts.041303
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    The purpose of this study was to explore the effects of four different thermal processing methods, including microwave, baking, frying, and boiling, on the nutrition, structure, and digestive characteristics of germinating highland barley.The basic nutritional components, hydration properties, and in vitro starch digestibility of germinated highland barley before and after thermal processing were determined, and the glycemic index was estimated. The effects of thermal processing on the structure of germinating highland barley were investigated by measuring particle size, Fourier transform infrared spectroscopy(FTIR) scanning and X-ray diffraction. Results showed that the contents of fat, protein, ash and dietary fiber were increased by the four thermal processing methods, while the total starch content was significantly decreased (P<0.05).The levels of water-holding capacity and oil-holding capacity were also effectively improved, and the swelling capacity and water solubility index were significantly improved by microwave curing.The four heat treatment methods increased the particle size of germinating barley powder but did not change the functional groups and crystal structure of germinating highland barley.The starch hydrolysis rate of germinated highland barley was increased by 3.81%, 6.59%, 7.94%, and 8.44%, respectively, and the contents of RDS and SDS were also significantly increased.This experiment provides a theoretical basis for the intensive processing industry and scientific diet of germinating highland barley.
  • Effect of combined fumigation with γ-aminobutyric acid and 1-methylcyclopropene on storage quality of sweet persimmon
    REN Huihui, JIAO Xuan, ZHANG Lixin
    Food and Fermentation Industries. 2025, 51(16): 106-114. https://doi.org/10.13995/j.cnki.11-1802/ts.041488
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    This study aimed to investigate the effects of γ-aminobutyric acid (GABA) and 1-methylcyclopropene (1-MCP) treatments on the storage quality of sweet persimmon fruits.In this experiment, ‘Youhou’ sweet persimmons were stored at (0±0.5) ℃ and (90±5)% relative humidity for 90 days after individual and combined fumigation treatments with 20 mmol/L GABA solution and 1 μL/L 1-MCP, respectively, and the results showed that the effects of GABA, 1-MCP, and GABA+1-MCP treatments all significantly reduced the chilling injury index of sweet persimmon fruits, which was 64%, 13%, and 5%, respectively, and significantly lower than that of the control (87%) after 90 days of storage.In addition, the treatments effectively inhibited the increase of sweet respiration rate and ethylene release rate of persimmon fruits, slowed down the decrease of brightness (L* value), chromaticity angle (h° value), and the increase of chromaticity a* value, and maintained high hardness, juice yield, and soluble solids content.Meanwhile, the treatments slowed down the increase of relative electrical conductivity, inhibited the accumulation of malondialdehyde and hydrogen peroxide content, reduced polyphenol oxidase and lipoxygenase activity, and maintained membrane integrity enzyme activities, and maintained membrane integrity, which in turn improved the cold resistance of the fruits.The effect of GABA+1-MCP composite treatment on the maintenance of sweet persimmon fruit quality and the inhibition of cold damage was better than that of the single treatment.Therefore, the GABA+1-MCP compound fumigation treatment can improve the storage quality of sweet persimmon, and the results of this study can provide a technical reference for the postharvest preservation of sweet persimmon.
  • Regulation of Arthrospira platensis for efficient carbon fixation and functional glucan production by phosphorus starvation
    XIE Chenglin, SHEN Yuhan, LIAO Longren, XIE Tonghui, ZHANG Yongkui, YAO Changhong
    Food and Fermentation Industries. 2025, 51(16): 115-125. https://doi.org/10.13995/j.cnki.11-1802/ts.039239
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    This study utilized phosphorus starvation stress to regulate the efficient carbon fixation and functional glucan production in Arthrospira platensis.The structure of glucan obtained at different culture times (the 6th and 8th day) was characterized by infrared spectrum, monosaccharide composition analysis, 1H nuclear magnetic resonance, gel permeation chromatography, and dynamic light scattering, and its dietary fiber content, digestive characteristics, and in vitro immune activity were evaluated.Compared to normal P (+P) conditions, phosphorus starvation (-P) stress increased the CO2 fixation efficiency of Arthrospira platensis by 36.8%, reaching 0.53 g CO2/(L·d), and the α-glucan content and yield increased to 38.9% and 0.99 g/L, respectively.The glucan obtained on the 6th day of -P (G6) was mainly composed of 89.38% glucose, which was an α-1→4 glucan with α-1→6 branches.The branching degree of G6 was 5.82%.G6 contained three glucan components with different molecular weights:high molecular weight (HMW), medium molecular weight (MMW), and low molecular weight (LMW), with the average molecular weight of 9 461.7, 4 152.5, and 2 388.2 kDa, respectively.The corresponding molecular chain conformations were rigid rod-shaped, spherical, and highly branched structures.G8 had similar structures and compositions with G6, but the branching degree was higher, the molecular size was larger, and the HMW component had a tighter structure than G6, while the structure of MMW and LMW was looser.G6 and G8 had lower rapid digestible components than maltodextrin (MD), and the dietary fiber contents were 26 and 12 times higher than MD, respectively.Both G6 and G8 could induce the secretion of NO, TNF-α and IL-6 in macrophages RAW264.7, and G6 had a better immunomodulatory activity than G8.-P can serve as a regulatory strategy for efficient carbon fixation in Arthrospira, and the regulation products α-glucans have the potential to be developed as slow digestive functional foods containing prebiotics with immunomodulatory activity.
  • Effect of plasma-assisted extraction on chemical composition, antioxidant, and hypoglycemic activities of Rubus chingii Hu extracts
    CHENG Xinpeng, LIU Jiahui, JIAO Junlan, XIE Xing, ZHANG Lu
    Food and Fermentation Industries. 2025, 51(16): 126-133. https://doi.org/10.13995/j.cnki.11-1802/ts.041246
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    Rubus chingii Hu is a medicinal and edible plant of the genus Rubus in the family Rosaceae and exhibits good antioxidant and hypoglycaemic activities.This study investigated the effect of plasma-assisted extraction on the phenolics and flavonoids contents, antioxidant and hypoglycaemic activities of R.chingii Hu.The phytochemicals profiling of R.chingii Hu extracts were further identified by mass spectrometry.Results showed that the total phenolics and flavonoids contents of R.chingii Hu respectively increased by 8.26% to 16.08% and 3.03% to 42.59%, the antioxidant and hypoglycaemic activities of it were also significantly enhanced after plasma treatment.The highest total phenolics content (362.5 μg GAE/mg E), DPPH free radical scavenging (IC50=78.38 μg/mL) and α-glucosidase inhibitory (IC50=8.26 μg/mL) abilities were found in the extract of R.chingii Hu pretreated with plasma at 200 W for 5 min.While the extract of R.chingii Hu pre-treated with plasma at 300 W for 5 min exhibited the strongest total flavonoid content (17.41 mg QμE/g E), ABTS cationic radical scavenging (IC50=33.97 μg/mL), and DPP-IV enzyme inhibition (IC50=507.60 μg/mL) acticvities.Fourteen compounds were identified in R.chingii Hu, including gallic acid, (epi)catechin, dihydrokaempferol-hexoside, and ellagic acid.Plasma treatment could increase phenolic acid content, which was the major antioxidant and hypoglycaemic component in R.chingii Hu.Therefore, plasma-assisted extraction could significantly improve the extraction efficiency of polyphenols from R.chingii Hu and enhance its antioxidant and hypoglycaemic activities.The results may provide a theoretical basis for the application of plasma in extracting polyphenols from R.chingii Hu.
  • Mitigating effect of active peptides from shrimp heads on fatigue induced by oxidative stress in exhausted swimming mice
    PENG Guangfei, ZHANG Shiqi, WAN Yonglun, LYU Xiaohong, XIE Baoling, ZHOU Zhenxian, XIONG Huan, DENG Tongxing
    Food and Fermentation Industries. 2025, 51(16): 134-141. https://doi.org/10.13995/j.cnki.11-1802/ts.042820
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    To investigate the antioxidant stress and anti-fatigue effects of shrimp head active polypeptide (SP) on mice with exhaustive swimming, the DPPH free radical scavenging ability and hydroxyl radical (·OH) scavenging ability of SP were first measured to evaluate its antioxidant performance.Then, mice in each group were gavaged with low, medium, and high doses of SP for 28 consecutive days.Mice exhaustive swimming time, antioxidant related biochemical indices, as well as the mRNA expression levels of nuclear factor erythroid 2-related factor 2 (Nrf2), heme oxygenase 1 (HO-1), and cleaved caspase 3 (C-caspase 3) were determined. Results showed that when the mass concentration was 6.0-8.0 mg/mL, the DPPH free radical scavenging rate (83.04%) and ·OH scavenging rate (94.50%) of SP showed optimal scavenging activity.In the animal experiment, the exhaustive swimming time of mice in each dose group of SP was significantly longer than that of the normal blank group (P<0.05).The activities of catalase, total superoxide dismutase, calcium-magnesium adenosine triphosphatase, and sodium-potassium adenosine triphosphatase in the medium and high dose groups of SP were significantly enhanced (P<0.05), and the mRNA expression levels of Nrf2 and HO-1 were significantly upregulated, while the mRNA expression level of C-caspase 3 was significantly downregulated (P<0.05).In conclusion, the results from both in vitro free radical scavenging experiments and animal experiments demonstrated that SP exhibited significant antioxidant effects.It effectively alleviated oxidative stress symptoms in mice while markedly reducing fatigue manifestations.These findings suggested its potential as a novel functional food or anti-fatigue therapeutic agent.
  • Effects of oil extraction temperature on structure and functional properties of walnut meal protein
    FU Chao, WANG Ping, BAI Bingyao, ZHANG Chunlan, ZHANG Rui, YANG Yuxin, GAO Qiang, LIU Yingxue, JIAN Tiantian
    Food and Fermentation Industries. 2025, 51(16): 142-149. https://doi.org/10.13995/j.cnki.11-1802/ts.041167
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    ‘Wen 185’ walnuts were used as the raw material, and this study investigated the effects of oil extraction at different temperatures (40, 70, 100, 130, and 160 ℃) on the structure, non-covalent interactions, and functional properties of walnut protein.Results indicated that as the temperature increases, the microstructure of walnut protein transitions from spherical particles to tightly stacked sheet-like structures.Infrared spectroscopy showed a red shift of 1.68 nm in the maximum absorption peak, suggesting changes in the secondary structure of the protein.Specifically, the contents of α-helices and β-sheets decreased by 0.75% and 0.03%, respectively, while the proportion of random coils increased by 1.73%.Notably, 100 ℃ was identified as a critical temperature for changes in internal interactions.Additionally, the increase in temperature led to a reduction in hydrogen bonds and ionic bonds, exposing hydrophobic groups and consequently decreasing the protein hydrophilicity, which in turn reduced its solubility and emulsifying properties.This study provides a theoretical basis for a deeper understanding of the mechanisms behind changes in the functional properties of walnut protein and for the development of walnut meal products.
  • Active ingredients in durian and active pharmaceutical ingredients related to human health
    ZHANG Jing, XIE Shenghua, ZHENG Daojun, SUN Yangyang, ZHONG Yiwang, LI Xianghong, GUO Lijun, DENG Huidong, QIAO Yang, FENG Xuejie
    Food and Fermentation Industries. 2025, 51(16): 150-161. https://doi.org/10.13995/j.cnki.11-1802/ts.041473
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    In 2023, the durian planted in the Hainan region blossomed and fruited.To comprehensively evaluate the active ingredients and antioxidant functions in vitro of different varieties of durian in the Hainan region, this study used ultra performance liquid chromatography-tandem mass spectrometry combined with network pharmacology to conduct qualitative and quantitative analyses of polyphenolic compounds in the pulp of three main durian varieties cultivated in Hainan (Monthong, Kan Yao, and Musang King).A total of 26 polyphenolic compounds were detected, with 19, 22, and 18 detected in Monthong, Kan Yao, and Musang King respectively.Procyanidin B2 and epicatechin had the highest contents among the three durian varieties and were the main polyphenolic compounds.Catechin was the unique polyphenolic fingerprint of Monthong.Quercetin, nicotiflorin, procyanidin B1, and trans-cinnamic acid were the unique polyphenolic fingerprints of Kan Yao.The results of network pharmacology showed that 9 and 23 compounds were annotated as the main active ingredients and active pharmaceutical ingredients respectively.Procyanidin B1, catechin, and quercetin were the key active ingredients in durian planted in Hainan.The results of in vitro antioxidant activity indicated that Kan Yao has the strongest in vitro antioxidant activity.Procyanidin, quercetin, rutin, quercitrin, narcissin, nicotiflorin, epicatechin, delphinidin 3-glucoside, salicylic acid, and trans-cinnamic acid were the main active substances that exerted antioxidant functions in durian.This study has enriched the active substance database of durian in the Hainan region and provided a reference for the excavation of active ingredients of durian and the healthy development of the durian industry.
  • The effect of deproteinization and decolorization on the structure and in vitro antioxidant activity of Brasenia schreberi polysaccharide
    SU Jingying, HUANG Shanshan, HUANG Yue, ZENG Ying, DAI Hongjie, ZHOU Hongyuan, ZHANG Yuhao, MA Liang
    Food and Fermentation Industries. 2025, 51(16): 162-171. https://doi.org/10.13995/j.cnki.11-1802/ts.041203
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    Using Brasenia schreberi as raw material, polysaccharides (WBSP) were extracted by the traditional water extraction method.Then, polysaccharides (ABSP) were extracted by alkaline extraction method using water extraction residue as raw material.Further studies were conducted on the structure of polysaccharides after different deproteinization and decolorization treatments, as well as their effects on antioxidant activity.The results showed that the yields of WBSP and ABSP were 5.39% and 17.80%, respectively.By combining the results of protein removal rate and polysaccharide retention rate, the Sevage method was more suitable for B. schreberi polysaccharide deproteinization than the trichloroacetic acid (TCA) method and isoelectric point method.Macroporous resin was more suitable for decolorization than hydrogen peroxide and activated carbon.The infrared spectroscopy results indicated that both WBSP and ABSP had characteristic absorption groups of polysaccharides.The results of the congo red test indicated that WBSP had a triple helix structure, while ABSP did not have a triple helix structure.The scanning electron microscopy results indicated that WBSP showed a fibrous morphology, while ABSP displayed a sheet-like morphology.Both polysaccharides had certain antioxidant capacities before and after deproteinization.After decolorization, the in vitro antioxidant activity of ABSP was superior to that of WBSP.After Sevage deproteinization, ABSP showed the best activity.The scavenging rates of DPPH free radical and ABTS cation free radical of ABSP (40 μg/mL) were 69.3% and 89.72%, respectively.After further decolorization by macroporous resin, the scavenging rates of DPPH free radical and ABTS cation free radical were still higher than 40% and 60%, respectively, showing excellent antioxidant activity in vitro.
  • Quality evaluation method of raw liquor based on feature extraction using maximal information coefficient combined with elastic net
    LI Xiaoping, LIU Kecai, PANG Tingting, ZHANG Guiyu, TUO Xianguo, PENG Yingjie, ZENG Xianglin
    Food and Fermentation Industries. 2025, 51(16): 172-181. https://doi.org/10.13995/j.cnki.11-1802/ts.040992
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    The substances in raw liquor are diverse and complex, and the evaluation is primarily guided by sensory assessment, lacking a digitized evaluation method based on trace components.This study focuses on the raw liquor of strong-flavor baijiu.The content of flavor components in the raw liquor was determined using GC-MS, and abnormal samples were screened using the average Spearman (AS) correlation coefficient, providing reliable input for subsequent analysis.A Bayesian elastic net (B-EN) was employed to identify characteristic substances that significantly contribute to the grade, and the maximal information coefficient (MIC) was utilized to establish various correlations between substances and raw liquor quality.Ultimately, the extensive complex component information in the raw liquor was condensed into 36 characteristic substances extracted by two algorithms.Borderline SMOTE was applied to address data imbalance, and these 36 characteristic substances served as input for an extreme gradient boosting (XGB) model, achieving a final classification accuracy of 95.38% and representing a 12.05% improvement over unprocessed data.The proposed method adequately considered the data characteristics of raw liquor, offering a novel approach for analyzing the correlation between trace components and quality in raw liquor.
  • Protective effects of fermented wheat bran on dextran sodium sulfate-induced ulcerative colitis in mice
    DENG Juanli, DU Wen, ZHAN Qingyu, LI Yifan, SUN Changpo, LI Tiantian
    Food and Fermentation Industries. 2025, 51(16): 182-189. https://doi.org/10.13995/j.cnki.11-1802/ts.040607
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    In this study, 3% dextran sodium sulfate (DSS) was used to establish ulcerative colitis (UC) mouse model to investigate the protective effect of fermented wheat bran (FWB) on ulcerative colitis and its impact on the gut microbiota.Twelve-week-old female BALB/c mice were randomly divided into control, DSS, FWB, and FWB+DSS groups for 14 days.Body weights and feed intake were recorded, and changes in colonic histopathology, plasma inflammatory factors, and intestinal flora were detected.Compared with the DSS group, FWB could effectively alleviate the symptoms of ulcerative colitis and reduce the pathological damage to colon tissue and it also inhibited the expression of inflammatory factors IL-1β (P＜0.01) and TNF-α (P＜0.01).Fecal 16S rRNA sequencing results showed that FWB improved the dysbiosis of the gut microbiota caused by ulcerative colitis and increased the diversity of the gut microbiota and the correlation analysis between gut microbiota and inflammatory cytokines indicated that the levels of IL-1β, TNF-α, and IL-6 in the plasma of ulcerative colitis mice were significantly correlated with the abundance of Escherichia-Shigella and Romboutsia.In conclusion, FWB can alleviate the symptoms of ulcerative colitis in mice and reduce the levels of pro-inflammatory cytokines, and its mechanism is related to the regulation of gut microbiota, inhibition of harmful bacteria, and promotion of the growth of beneficial bacteria.
  • Study on functional microorgnisms impacting unique flavour development of Chengkou bacon
    GAO Yaqing, GUO Yuxin, LI Xing, MEI Xuehua, QIN Fusheng, DU Huamao
    Food and Fermentation Industries. 2025, 51(16): 190-196. https://doi.org/10.13995/j.cnki.11-1802/ts.040501
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    Chengkou, a city nestled in mountains exceeding 1 500 meters in altitude, boasts a century-old tradition in bacon processing.The study delved into the functional microorganisms that contribute to the unique flavour of Chengkou bacon.High-throughput sequencing technology was employed to analyze the microbial composition of Chengkou bacon’s surface samples.Microorganisms from both bacon samples and the air within bacon-processing rooms were cultivated on potato dextrose agar (PDA) and Luria-Bertani (LB) plates for identification.Subsequently, potential functional strains were artificially inoculated to ferment bacon both in Chengkou and the laboratory settings, with spore inoculation rates setting at 109 spores/g and other strains at 107 CFU/g.An electronic nose and electronic tongue were utilized to detect the flavor composition of the bacon products.The results revealed that the dominant microbes on the surface of Chengkou bacon include Penicillium, Debaryomyces, Staphylococcus, and Pseudomonas.Specifically, P.polonicum, D.robertsiae, and S.xylosus were isolated from both bacon and air samples, with P.polonicum exhibiting 100% ITS sequence similarity and thus named as P.polonicum CK2023-1.Field fermentation using different combinations of these three strains revealed that bacon products solely inoculated with P.polonicum closely resembled the flavor of traditional Chengkou bacon, clustering together with the control bacon on the 14th, 21st, and 26th day (confidence value was 95%).Conversely, the addition of D.robertsiae and/or S.xylosus resulted in a deviation from the traditional flavor.Furthermore, salt-cured fresh meat inoculated with P.polonicum and left at 15 ℃ for 21 days in the laboratory (located at an altitude of 230 meters) could mirror the composition of volatile substances and flavor compounds of Chengkou bacon.The findings suggest that P.polonicum CK2023-1 play a pivotal role in the processing of Chengkou bacon and hold potential as a fermentation agent for industrial production.
  • Screening of fermentation process of modified Erchen decoction and optimization of fermentation strains
    ZHOU Yan, HUANG Yousheng, HUANG Liqiong, LI Bilin, DONG Huanhuan, GUAN Yongmei, ZHU Weifeng
    Food and Fermentation Industries. 2025, 51(16): 197-205. https://doi.org/10.13995/j.cnki.11-1802/ts.041281
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    The study aimed to develop a new cough-relieving and expectorant beverage with lactobacillus flavor by using four kinds of medicinal and edible herbs (Citri Reticulatae Pericarpium, Citri Exocarpium Rubrum, Poria, and Glycyrrhizae Radix Et Rhizoma) as the raw material and lactobacillus as the fermentation agent.The physical and chemical indexes and active ingredient contents of different lactic acid bacteria fermentation decoction were comprehensively evaluated using principal component analysis to screen out the most suitable fermentation strains.The optimal fermentation process parameters were optimized using the AHP-entropy weighted TOPSIS method.The results showed that Lacticaseibacillus paracasei HCS17-040 was the most suitable strain.The optimal process was the material-liquid ratio of 1∶30 g/mL, inoculum amount of 8%, fermentation time of 36 h, and fermentation temperature of 37 ℃.Under this optimized condition, the contents of tangeretin, naringenin, and hesperitin in the fermentated modified Erchen decoction by Lacticaseibacillus paracasei HCS17-040 increased by 29.87%, 12.77%, and 23.93%, respectively, compared with that of the unfermented group.This study showed that fermentation of modified Erchen decoction using lactic acid bacteria increased the content of its active ingredients such as tangerine, naringenin, and hesperitin which may help to improve its antitussive and expectorant effects.
  • Study on improving quality of low-salt Ba-bao douchi by fermentation with different salt concentrations
    LI Jinge, ZHANG Miaomiao, LIU Yanhong, YANG Daqiao, LIU Yunguo
    Food and Fermentation Industries. 2025, 51(16): 206-215. https://doi.org/10.13995/j.cnki.11-1802/ts.041318
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    Ba-bao douchi is one of the famous condiments in China with a long production history.However, the traditional high-salt preparation process greatly prolongs the production cycle of it.In this study, the effects of salt concentration on microbial diversity and sensory properties of Ba-bao douchi were studied after the same fermentation of raw materials treated with different salt concentrations.Results showed that different salt concentrations could affect the quality of fermented douchi.Low salt treatment (150 g/L) could effectively control the growth of pathogenic bacteria such as Enterobacter and Cronobacter, and promote the growth of lactic acid bacteria such as Enterococcus and Lactobacillus, producing volatile flavor compounds such as 2-cyclohexen-1-one, 2-propenyl-methyl-disulfide, (Z)-4-heptenal, 4-methyl-pentanol, 2-furanmethanol, pentanoic acid, and methyl butyrate.There was significant positive synergistic effect between flavor and taste.Enterococcus played an important role in promoting the formation of flavor and taste in Ba-bao douchi.Salinity had a significant positive direct impact on sensory characteristics and a clear negative correlation with tissue state in douchi.Therefore, balancing salinity and inhibiting bacterial genera (Cronobacter, Serratia, and Weissella) were conducive to flavor formation for improving the quality of Ba-bao douchi.This study provides a novel idea for the production of Ba-bao douchi with low salt, high quality, and short fermentation period from the perspective of microbial metabolism.
  • Effects of glutathione-enriched yeast extract on growth and metabolism of Lacticaseibacillus rhamnosus
    XIONG Changwu, XU Ya, ZHENG Zhong, LEI Senlin, CHEN Lin, YU Kui, WU Yexu, ZHANG Yan
    Food and Fermentation Industries. 2025, 51(16): 216-222. https://doi.org/10.13995/j.cnki.11-1802/ts.041188
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    This study compared the cell morphology, amino acid composition, biomass, viable cell counts, and stability of Lacticaseibacillus rhamnosus cultured with yeast exact rich in glutathione (GSH) versus regular yeast extract, and revealed a possible mechanism by metabolomics analysis.Results indicated that GSH-enriched yeast extract could shorten cell length and increase branched-chain amino acid content, viable count, and stability of Lacticaseibacillus rhamnosus.Metabolomics also suggested these changes might be associated with the change of cell membrane permeability and stability due to the upregulation of glycerophospholipid metabolism.These findings provide guidance and validation for improving the viable cell count and stability of Lacticaseibacillus rhamnosus and other Lactobacillus species using GSH-rich yeast extract in bio-fermentation.
  • Diversity of Bacillaceae and selection of excellent Bacillaceae for acetoin production in Sichuan bran vinegar
    SHU Haojie, LI Huimin, HE Shuhang, HU Qian, LI Jianlong, LI Qin, HU Kaidi, ZHAO Ning, LIU Shuliang, LIU Aiping
    Food and Fermentation Industries. 2025, 51(16): 223-229. https://doi.org/10.13995/j.cnki.11-1802/ts.041074
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    This study aimed to investigate the diversity of Bacillaceae during the fermentation of Sichuan bran vinegar and to identify strains capable of producing acetoin.The diversity and succession of Bacillaceae during the fermentation process were analyzed using metagenomic sequencing.Bacillaceae were isolated from the Cupei using traditional culturing techniques, identified through molecular biology techniques, and further studied for their acetoin production capabilities and growth characteristics under various environmental conditions.Metagenomic sequencing demonstrated that Heyndrickxia coagulans emerged as the dominant Bacillaceae, exhibiting a relative abundance between 13.16% and 61.17% during the fermentation process.A total of 42 Bacillaceae strains were isolated from the Cupei, with 9 strains from 4 species producing over 1 000 mg/L of acetoin.Notably, Bacillus velezensis YS02 exhibited the highest acetoin production at (1 260.36±74.57) mg/L.The growth performance of 10 strains was evaluated under various conditions, with all strains significantly inhibited at pH ≤ 4.0.Compared with other strains, B.velezensis YS37 demonstrated better growth even at 50 ℃, while B.velezensis YS15, B.amyloliquefaciens YS18, and H.coagulans YS37 exhibited better growth even at a 5% ethanol content.This study enhances the understanding of the diversity of Bacillaceae in Sichuan bran vinegar and provides a foundation for future utilization of Bacillaceae.
  • Effects of Lactiplantibacillus plantarum on stability and volatile substances during oat fermentation
    CHEN Lin, HUANG Lu, YU Wumei, GU Qing
    Food and Fermentation Industries. 2025, 51(16): 230-235. https://doi.org/10.13995/j.cnki.11-1802/ts.042292
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    This study aimed to screen probiotic strains with high viability and stability for oat fermentation, and to evaluate the survival rate of lactic acid bacteria and product stability during storage of fermented oat beverages.Volatile compounds generated during oat fermentation were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry.Results showed that Lactiplantibacillus plantarum ZJ316 exhibited the highest survival rate and weak post-acidification in fermented oat beverages among six lactic acid bacteria strains.Fifty volatile compounds, including acids, alcohols, aldehydes, hydrocarbons and ketones were identified during fermentation.Principal component analysis revealed dynamic changes in volatile profiles across fermentation stages with notable production of pleasant aroma compounds such as octanal, 2,3-butanedione, and nonanol.The fermented oat beverage maintained favorable sensory quality over a 4-month shelf life at room temperature.The application of Lactiplantibacillus plantarum enhanced both the stability and flavor profile of fermented oat beverages.
  • Discovery of novel walnut-derived α-glucosidase inhibitory peptides based on virtual screening and molecular dynamics simulations
    YANG Chunting, HONG Zishan, ZHANG Li, GONG Wanying, WANG Wenjing, HUANG Qiao, ZHANG Weitao, XIE Jing, TIAN Yang
    Food and Fermentation Industries. 2025, 51(16): 236-244. https://doi.org/10.13995/j.cnki.11-1802/ts.040592
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    Walnuts are rich in protein and are an important source of several bioactive peptides.Studies have shown that walnut-derived peptides may have the potential to alleviate diabetic symptoms, and α-glucosidase is an important target for the treatment of type 2 diabetes, but walnut-derived α-glucosidase inhibitory peptides are still under-explored.This experiment aimed to screen novel potential α-glucosidase inhibitory peptides from walnuts.The walnut protein sequences were obtained based on the database, subjected to virtual enzymatic digestion, screened for potential α-glucosidase inhibitory peptides using bioinformatics and molecular docking techniques, and validated by molecular dynamics simulations.Results showed that a total of 1 769 peptides were obtained from the eight walnut proteins subjected to virtual enzymatic digestion, among which the highest theoretical hydrolysis by pepsin (pH>2) was 35.67%.One hundred peptide sequences were screened by the Peptide Ranker system, and seven peptides with better solubility, non-toxicity and non-sensitizing properties were further screened by Innovagen, ToxinPred, and A11erTop databases.The interactions of these peptides with α-glucosidase were evaluated using molecular docking technique and was found that SPDW had the highest binding affinity of -9.3 kcal/mol, followed by FQR and GQRPW binding energies both of -9.0 kcal/mol, which were mainly bound to α-glucosidase target proteins through hydrogen bonding and electrostatic interactions.Molecular dynamics simulations showed that FQR had a high stability in binding to receptor proteins, suggesting that it may be a potential α-glucosidase inhibitory peptide.This study utilized the virtual screening technique to screen potential walnut-derived α-glucosidase inhibitory peptides, providing new ideas for the discovery of walnut-derived glucose-lowering peptides.
  • Extraction and antibacterial activities of volatile oil from fresh Allium macrostemon Bunge by enzymatic pretreatment combined with a solvent-free microwave method
    ZHAO Dandan, PAN Linju, YANG Shiyu, GAO Xinyang, ZHANG Qingfen, LU Qi, CHEN Chunxia
    Food and Fermentation Industries. 2025, 51(16): 245-256. https://doi.org/10.13995/j.cnki.11-1802/ts.041261
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    The extraction, chemical composition, and antibacterial activity of volatile oil of wild fresh Allium macrostemon Bunge in northeast China were studied by enzymatic pretreatment combined with a solvent-free microwave method.GC-MS was used to analyze the chemical components of volatile oils extracted by hydrodistillation (HD), solvent-free microwave extraction (SFME), and enzymatic pretreatment combined with solvent-free microwave extraction (EP-SFME).The inhibitory effect of volatile oil on five bacteria (Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, Staphylococcus aureus, and Listeria monocytogenes) was determined by diffusion method and twofold dilution method of filter paper agar plate, and finally, the inhibition mechanism of E.coli was explored.The results showed that the essential oil yield extracted by the EP-SFME [(0.115±0.025)%] was 76.92% and 21.10% higher than that by the HD and SFME.GC-MS analysis showed that the main compound contents in the essential oil extracted by the EP-SFME were significantly increased, and the main compounds with an increase of more than 2%, including oxalic acid-4-chlorophenyl nonyl ester (+19.53%), allyl dithioacetate (+19.48%), 1-hexadecyne (+11.86%), 3, 4-dimethylthiophene (+8.02%), 3, 4-dimethylthiophene-2-thiol (+5.94%), phthalic acid-cyclobutyl tridecyl ester (+3.34%), 1, 2, 4-benzenetricarboxylic acid-1, 2-dimethyl ester (+3.07%), 1, 3-dioxane-2, 2, 4, 6-tetramethyl-, trans-1, 3-dioxane-2, 2, 4, 6-tetramethyl (+2.84%) and 2-mercapto-3, 4-dimethyl-2, 3-dihydrothiophene (+2.04%), etc.Among them, sulfur-containing and oxygen-containing compounds were the main components.The antibacterial activity of the volatile oil obtained by the EP-SFME against the five bacteria was stronger than that of the HD and SFME.Among them, the growth inhibition effect on E.coli was the strongest, with the minimum inhibitory concentration and minimum bactericidal concentration of 3.13 mg/mL and 6.25 mg/mL, respectively.Volatile oils inhibited the growth of E.coli mainly by destroying the cell membrane and cell wall of E.coli, inducing protein and nucleic acid leakage.The EP-SFME could effectively extract high-quality essential oil with high antibacterial activity from northeast wild fresh Allium macrostemon Bunge.
  • Optimization of vacuum freeze-drying process and its quality prediction
    WU Lan, ZHAO Yang
    Food and Fermentation Industries. 2025, 51(16): 257-262. https://doi.org/10.13995/j.cnki.11-1802/ts.041307
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    Vacuum freeze-drying technology (referred to as ‘freeze-drying’) can effectively prevent the decomposition of heat-sensitive substances and retain the nutrition, color and form of foodstuffs to the maximum extent.However, it is difficult to accurately determine the end point of each stage of freeze-drying, and it is common in the market to extend the drying time to ensure the degree of drying, which often leads to a decline in the quality of the final product.The paper aimed to optimize the vacuum freeze-drying process and improve the product quality using dragon fruit as an example.Through orthogonal experimental design, this paper adopted the polar analysis method to explore the influence of key process parameters such as freezing temperature, vacuum degree, sublimation temperature and resolution temperature on the sensory quality of the product, and carried out validation experiments based on the best combination of sensory quality process parameters obtained,compared and analysed the fitting effects of the BP neural network, support vector regression model and random forest regression model on the data of the orthogonal experiments, and the models required a large amount of sample data for training, therefore, it was not possible to analyze the effect of the models on the data of the orthogonal experiments.The virtual samples were added in this study because the models require a large amount of sample data for training.The results showed that the order of influence on sensory quality was resolution temperature＞ dragon fruit thickness＞ vacuum＞ freezing temperature＞ sublimation temperature.The BP neural network had the best fitting effect.It was verified that the freezing time of dragon fruit was 36 min, the vacuum time was 11 min, the sublimation time was 784 min, the resolution time was 111 min, and the quality score was 14.12, and the predicted values of the five indexes were all were close to the measured values with the highest relative error of 6.57%.
  • Preparation of chitosan-gelatin-brassica active packaging film and its preservation effect on Xinjiang brown beef
    SUN Yanmei, WU Shifang, SHANG Tiancui, LI Xueru, LIU Dafeng, HE Pengpeng, TIAN Zhu
    Food and Fermentation Industries. 2025, 51(16): 263-270. https://doi.org/10.13995/j.cnki.11-1802/ts.041159
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    To prolong the shelf life of Xinjiang brown beef, chitosan (CS), gelatin (GE), and brassica extract (Br) were used as raw materials to prepare a natural active packaging film with antioxidant properties.Fourier transform infrared spectroscopy (FTIR), thickness, optical properties, mechanical properties, and scanning electron microscopy (SEM) were used to characterize the film properties.At the same time, the fresh-keeping effect of the active film on Xinjiang brown beef at 4 ℃ was studied by means of meat color, pH, centrifugation loss, carbonyl content, thiobarbituric acid reactive substances (TBARs) and myofibrillar fragmentation index (MFI).Results showed that CS/GE/Br active packaging film had good film-forming and fresh-keeping effect.Compared with the control group, the pH value and TBARs value of beef samples treated with CS/GE/Br active packaging film were significant (P<0.05), and at the same time, oxidative rancidity and water loss in meat samples were delayed to a certain extent.To sum up, CS/GE/Br composite film, as a green and natural active packaging film, has broad application prospects.
  • Study on ultrasonic rehydration kinetics and texture characteristics of Chinese yam slices
    YAO Chunyu, NIU Po, XIE Yingjie, ZHANG Gen, WANG Mingming, WU Xiuming
    Food and Fermentation Industries. 2025, 51(16): 271-278. https://doi.org/10.13995/j.cnki.11-1802/ts.041181
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    As a product derived from the same origins as medicine and food, Chinese yam serves not only medicinal purposes but is also favored for dietary health care.This experiment aimed to investigate the effects of ultrasonic treatment on the rehydration dynamics and textural properties of dried sliced yam.The study was conducted under varying ultrasonic powers (0, 150, 300, 450 W) and temperatures (30, 45, 60, 75 ℃).Rehydration ratio, rehydration rate, and textural characteristics of the Chinese yam slices following rehydration were analyzed under these conditions.The Peleg model, Weibull model, and first-order kinetic model were employed to assess the rehydration characteristics of the dried sliced yam.Results indicated that as the rehydration temperature and ultrasonic power increased, the rehydration ratio of the dried sliced yam consistently rose, while the rehydration rate gradually decreased and stabilized.Fitting analyses of the three mathematical models revealed that the Peleg model most accurately described the rehydration process of the Chinese yam slices, achieving a coefficient of determination (R2) between 0.984 7 and 0.999 4, a chi-square value (χ2) of less than 0.000 4, and a root mean square error (RMSE) ranging from 0.000 2 to 0.004 0.These results indicated a high degree of fit.In the texture profile analysis (TPA), significant differences (P<0.05) were observed in hardness, adhesiveness, chewiness, and brittleness with changes in temperature and ultrasonic power.Conversely, adhesion, cohesion, recovery, and elasticity were less affected by variations in ultrasonic power and temperature, with no significant differences (P>0.05) noted.The findings of this study provide a theoretical foundation for the application of ultrasound in the rehydration of Chinese yam slices.
  • Study on aroma production of jujube pomace fermented by a Wickerhamomyces anomalus XL2
    HAN Li, LI Wenqin, WANG Qiuling, HUANG Shen, LI Lei, ZHAO Jiaming, SHEN Tuyizhuo, CHEN Zhifei
    Food and Fermentation Industries. 2025, 51(16): 279-288. https://doi.org/10.13995/j.cnki.11-1802/ts.041349
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    To develop jujube pomace spices, a strain XL2 with outstanding aroma-producing effect was isolated from the soil of jujube forest.The fermentation process conditions for jujube pomace using this strain were optimized through single-factor experiments and Box-Behnken response surface methodology.Additionally, the genome of the strain was analyzed, and key enzyme genes were preliminarily identified.Strain XL2 was identified as Wickerhamomyces anomalus, and the fermented jujube pomace exhibited rich sweet, fruity, and floral aromas.The total concentrations of alcohols, esters, and ketones in the fermentation broth were notably high.The optimal fermentation conditions were determined to be 30 ℃, an initial pH of 6.9, and a fermentation duration of 40 hours, resulting in a total volatile aroma compound concentration of 41.8 μg/mL, which was 1.6 times greater than the amount observed before optimization.The genome of comprises 21 586 650 bases, encoding 7 072 genes.It was speculated that the strain contained seven β-glucosidase enzymes, two α-glucosidase enzymes, and twelve enzymes associated with key aroma components linked to fragrance substances.This study provides a theoretical framework for the development of fermented spices from jujube pomace and effectively addresses the challenge of utilizing by-products in traditional plant spice extraction processes.
  • Promoting effect of exogenous glycerol combined with titanium dioxide on astaxanthin accumulation in Phaffia rhodozyma
    LIU Meizhen, HAN Tiantian, DONG Keyu, LUO Lu, ZHANG Ying, YUAN Gaofeng, FANG Xubo, ZHANG Jing, CHEN Xiaoe
    Food and Fermentation Industries. 2025, 51(16): 289-295. https://doi.org/10.13995/j.cnki.11-1802/ts.041278
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    Natural astaxanthin, as an antioxidant, is widely used in the fields of health products, food, pharmaceuticals, cosmetics, and feed, with a large market demand.Phaffia rhodozyma is recognized as one of the ideal sources of natural astaxanthin.To enhance astaxanthin production, this study subjected the PR106 strain of P.rhodozyma to dual stress conditions using glycerol and titanium dioxide, while measuring key indicators such as biomass, carotenoid, and astaxanthin yield.Furthermore, the effects of glycerol and titanium dioxide on yeast cell apoptosis and the generation of reactive oxygen species were also investigated.The activities of intracellular superoxide dismutase (SOD) and catalase (CAT) were measured to investigate the potential mechanisms involved.Results indicated that under the stress of 30 mL/L glycerol and 500 mg/L titanium dioxide, the PR106 strain exhibited a biomass of 4.78 g/L, carotenoid yield of 221.03 mg/L, and astaxanthin yield of 15.42 mg/L.These values represent increases of 1.17-fold, 1.07-fold, and 3.25-fold, respectively, compared to the control group.At the same time, there were no significant changes in the levels of cell apoptosis and reactive oxygen species;however, the activities of both SOD and CAT were significantly elevated.This study offers a novel strategy for the efficient production of natural astaxanthin and lays a solid theoretical foundation for its commercial development.
  • Screening of a novel non-alcoholic beer yeast and its application
    XU Chenyu, CHE Jinming, LIU Chunfeng, NIU Chengtuo, ZHENG Feiyun, LI Qi
    Food and Fermentation Industries. 2025, 51(16): 296-304. https://doi.org/10.13995/j.cnki.11-1802/ts.041314
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    Currently, the production of alcohol-free beer through fermentation faces issues such as low fermentation degree and poor taste, which results in low consumer acceptance.To select yeast strains suitable for the brewing of alcohol-free beer, 682 yeast strains were enriched from various fruits.After screening, 10 non-brewing yeast strains were obtained that produce unique aromas, low ethanol, and have fermentation capabilities.Hop tolerance experiments and fermentation capacity tests in wort showed that strain X-21 (Cyberlindnera jadinii) could achieve a fermentation degree of 20.13% and a total sugar utilization rate of 30.83% in wort, which were 75.16% and 64.25% higher than those of the commercial alcohol-free beer yeast LA-01, respectively.This strain had a 10% utilization rate of maltose, with an alcohol content of less than 0.5%(v/v).The content of ethyl acetate and isoamyl acetate in the fermentation broth reached 21.13 mg/L and 5.539 mg/L, respectively, presenting a special floral and fruity flavor without any malt off-flavors.This study provides new insights for the improvement of alcohol-free beer brewing processes and the development of new types of alcohol-free beer.
  • Main quality and characteristic components analysis of Huyou honey
    LIU Xizi, QI Ningxin, LI Hongfei, ZHAO Wen, ZHANG Lin, LIU Chunfu, HU Han
    Food and Fermentation Industries. 2025, 51(16): 305-313. https://doi.org/10.13995/j.cnki.11-1802/ts.041579
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    To clarify the main quality and characteristic components of Huyou honey, key physicochemical parameters, such as water content, sugar content, and amylase activity, were analyzed in this present study.Results showed that Huyou honey was a kind of high-quality honey that basic physicochemical indexes comply with the national standard of honey.Meanwhile, the non-targeted metabolomics strategy based on ultra performance liquid chromatography-tandem high resolution mass spectrometer (UPLC-HRMS) was utilized to comprehensively analyze diverse metabolic compounds of Huyou honey and other four common Chinese honeys.The principal component analysis (PCA) and volcano plotting and orthogonal partial least-squares discriminant analysis (OPLS-DA) were employed to evaluate the difference in different honeys.Using the criteria of VIP>1,P<0.01,and FC>2, total 22 components with significant differences were identified.Among them, neohesperidin and limonin were identified as two reliable chemical markers for Huyou honey authentication, which were absent in other honeys.Furthermore, a full-scan mass spectrometry-parallel reaction monitoring (FullMS-PRM) method was developed to determine these two characteristic components in honey samples.In Huyou honey, the contents of neohesperidin and limonin were ranging from 0.961 to 1.478 mg/kg and from 0.347 to 0.659 mg/kg, respectively.This study is the first systematic research on the authenticity evaluation of Huyou honey, which provides an important theoretical basis for the establishment of quality standards for Huyou honey.
  • Characterization and analysis of characteristic aroma compounds of fresh Dictyophora rubrovalvata in Guizhou based on gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry
    MENG Lingshuai, ZHENG Tingting, WANG Shiqi, CHEN Tongjie, NIE Yu, XU Su
    Food and Fermentation Industries. 2025, 51(16): 314-323. https://doi.org/10.13995/j.cnki.11-1802/ts.041636
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    To analyze the composition of aroma substances in fresh products of Dictyophora rubrovalvata and evaluate their aroma characteristics, volatile aroma compounds were detected using gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS).The characteristic volatile organic compounds (VOCs) were analyzed using the relative odor activity value (ROAV).Results indicated that a total of 35 VOCs were detected via GC-IMS, which included alcohols (26%), esters (20%), aldehydes (11%), ethers (8.5%), acids and phenols (5%), ketones (2.5%), and others (20%).In contrast, 34 VOCs were identified through GC-MS, comprising alcohols (41%), aldehydes (24%), ketones and ethers (6%), and others (12%).The VOCs identified through the combination of GC-IMS and GC-MS predominantly included alcohols, aldehydes, and esters.A comprehensive analysis of the three-dimensional topographic map and VOC fingerprint successfully differentiated the VOCs detected in Dictyophora rubrovalvata.The alcohols included ethanol, 3-methyl-1-butanol, and 2,3-butanediol, the aldehydes included hexaldehyde, phenylacetaldehyde, and 2-heptenaldehyde, and the esters included ethyl octanoate, methyl phenylacetate, and 2-butyl oxyethyl acetate.Finally, based on the ROAV analysis method, characteristic VOCs such as 1-octene-3-alcohol, (E)-2-nonenal, ethyl acetate, ethyl valerate, 2-heptenin, and ethyloctanoate were identified, all of which contributed to the aroma characteristics of Dictyophora rubrovalvata, including notes of grass, mushroom, sweetness, and cream.
  • Simultaneous and rapid quantification of alcohols in Jiangxiangxing Baijiu base liquor by near-infrared spectroscopy
    WANG Fan, ZHANG Wenjuan, LI Guohui, LU Jun, FENG Haiyan, LI Changwen, PANG Wenhu, GUO Fengyi
    Food and Fermentation Industries. 2025, 51(16): 324-331. https://doi.org/10.13995/j.cnki.11-1802/ts.041463
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    To achieve the rapid detection of alcohols in Jiangxiangxing Baijiu base liquor, this study established 6 quantitative models of alcohols by near-infrared spectroscopy(NIRS) combined with partial least squares regression (PLSR), with gas chromatography as the reference method.The characteristic bands of each substance were screened by interval partial least squares, and the optimal pretreatments were selected from 12 methods (alone or in combination).The optimized models of methanol, n-propanol, n-butanol, secbutanol, isobutanol, and isoamyl alcohol were good, which R2Cal (determination coefficient of calibration set) all reach 0.8, with 0.907 7, 0.993 7, 0.802 7, 0.970 2, 0.932 9, and 0.958 1, respectively.External validation was executed, which standard error of prediction (SEP) were 0.022 3, 0.541 9, 0.024 0, 0.064 3, 0.007 8, and 0.026 1, respectively, and the ratio of standard deviation of the validation set to standard error of prediction (RPD) were 3.15, 6.99, 2.12, 2.75, 3.12, and 4.20, respectively.The results showed that the NIRS combined with PLSR method could rapidly determine the content of methanol, n-propanol, n-butanol, secbutanol, isobutanol, and isoamyl alcohol with good accuracy, robustness, and predictive performance, which provides a basis for the application of online NIR in intelligent brewing.
  • Simultaneous analysis of flavor and nutritional components from Sichuan pepper using a N, O-bis (rimethylsilyl) trifluoroacetamide silylation-gas chromatography-mass spectrometry method
    WANG Qundi, HAN Leng, WANG Xuting, ZHAO Chenlu, CHENG Yujiao, YU Bo, DENG Mingxue, ZHANG Tenghui, LI Guijie
    Food and Fermentation Industries. 2025, 51(16): 332-341. https://doi.org/10.13995/j.cnki.11-1802/ts.040602
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    Sichuan pepper is one of the important seasonings in China, containing components such as zanthoxylamide, volatile oil, fatty acids, and vitamins, and it has significant economic value.To comprehensively and rapidly analyze and detect the main flavor and nutritional substances in Sichuan pepper, this study developed a method using N, O-bis(trimethylsilyl)trifluoroacetamide (BSTFA) as the silylation reagent, combining pre-column derivatization with gas chromatography-mass spectrometry (GC-MS) analysis.The components of Sichuan pepper were analyzed and identified through the selection of characteristic ions of silylation reaction products.Additionally, sensory evaluation, partial least squares regression analysis, and correlation analysis were employed to further investigate the relationship between the sensory attributes and flavor compounds of Sichuan pepper.Results showed that in dried Sichuan pepper, Sichuan pepper oil, and Sichuan pepper essential oil samples, a total of five major categories of components were identified by this method, including 3 zanthoxylamides, 17 volatile oil compounds, 6 fatty acids, 1 vitamin, and 3 soluble sugars.The derivatized substances exhibited good separation efficiency, enabling accurate qualitative and quantitative analysis.Among the three samples, the essential oil had the highest content of zanthoxylamides, with a hydroxy-β-sanshool content of 54.77 μg/g, its linalool content, 1 388.13 μg/g, was also significantly higher than other samples.The sensory evaluation score of the essential oil was the highest, followed by dried Sichuan pepper and Sichuan pepper oil.Partial least squares regression and correlation analysis indicated that the sensory evaluation results were generally consistent with the quantitative results of key flavor compounds.This method is characterized by its rapidity, efficiency, and broad applicability, allowing simultaneous determination of both volatile and non-volatile substances in the original samples, thereby significantly improving the detection efficiency of major flavor and nutritional substances in Sichuan pepper and its products.
  • Analyzing flavor characteristics of Jiangxiangxing typical base Baijiu by chemosensory technique
    WU Lan, ZHU Xiaochun, SUN Youlan, YOU Xiaolong, HU Jianfeng, HU Feng, YANG Gangren
    Food and Fermentation Industries. 2025, 51(16): 342-350. https://doi.org/10.13995/j.cnki.11-1802/ts.041067
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    Using a combination of quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-flame ionization detector (GC-FID), this study examined the sensory and flavor characteristics of typical base Baijiu from Jiangxiang, Chuntian, and Jiaodi.Results showed that the sensory differences of the three typical base Baijiu were as follows:sauce aroma, baking aroma, qu aroma, and grain aroma of Jiangxiang typical base Baijiu were more prominent, sweet aroma, grain aroma, sauce aroma, and qu aroma of Chuntian typical base Baijiu were more prominent, while cellar aroma and fruit aroma of Jiaodi typical base Baijiu were more prominent.In addition, a total of 209 volatile flavor components were identified from three typical base Baijiu, including 167 Jiangxiang, 184 Chuntian, 168 Jiaodi, and 139 common components.The differences in flavor components among the three typical base Baijiu were mainly reflected in esters, alcohols, ketones, furans, acids, and others.Meanwhile, comparing the content of common aroma components, it was found that the main aroma components with significant differences in three typical base Baijiu were esters, alcohols, and phenols.Finally, using partial least squares discriminant analysis (PLS-DA) and odor activity value (OAV) calculation to find 32 key aroma-contributing components closely related to the flavor differences of three typical base Baijiu.This study systematically analyzed the flavor and sensory characteristics of three kinds of typical base Baijiu, providing theoretical support for guiding the liquor body design and blending of Jiangxiangxing Baijiu.
  • Differences in basic nutrients and metabolites in three types of Lycium chinense in Tibet
    FENG Zongtao, TIAN Mengle, MAIDINA Paerhati, YIN Xiu, LAN Xiaozhong, LU Yazhou
    Food and Fermentation Industries. 2025, 51(16): 351-362. https://doi.org/10.13995/j.cnki.11-1802/ts.041838
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    To explore the variations in the metabolites in three types of Lycium chinense produced in Tibet, the metabolic characteristics were analyzed using non-targeted metabolomics combined with multivariate statistical and pathway enrichment analysis.Results showed that the Lycium barbarum grown in Rikaze had the highest contents of total sugar, polysaccharides, protein, and phenols, while Lycium ruthenicum from Rikaze had the contents of vitamin B1, vitamin C, and total flavonoids.Lycium amarum was the only one to achieve the optimal protein level (42.95%).A total of 1 142 differential metabolites were screened using differential metabolite analysis, including 787, 765, and 755 differential metabolites in L.amarum vs L.ruthenicum, L.amarum vs L.barbarum, and L.barbarum vs L.ruthenicum, respectively.Metabolic pathway enrichment analysis showed that the differential metabolites of the three L.chinense were mainly enriched in linoleic acid metabolism, α-linolenic acid metabolism, tricarboxylic acid cycle, ascorbic acid, and arabic acid metabolism.A total of 108 metabolites contributed significantly to the sample based on the screening criteria of variable important in projection value >1, |log2FC|≥1, and false discovery rate <0.05, of these, the relative abundance of lipids and lipid molecules, phenylpropanoids, polyketones, and organic oxide compounds were higher, and the γ-linolenic acid, cryptochlorogenic acid, rutin, quercetin, and kukoamine B could be the key metabolites to distinguish between different L.chinense produced in Xizang.The metabolic characteristics and differences in three types of L.chinense cultivated in Xizang were preliminarily clarified, which could provide a certain scientific basis for future processing, utilization, and extraction of active substances.
  • Research progress in quality detection technologies for milk and milk powder
    SONG Xiaodong, DONG Guanjun, DING Haohan, SHEN Song, XIE Zhenqi, CUI Xiaohui, TIAN Jiawei, WANG Long, CHENG Wenxu, HE Wancheng
    Food and Fermentation Industries. 2025, 51(16): 363-373. https://doi.org/10.13995/j.cnki.11-1802/ts.041305
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    This paper presents a systematic review of quality testing technologies for milk and milk powder, focusing on traditional detection methods for chemical, physical, and sensory indicators, as well as the application of modern technology in testing.Traditional methods such as chemical analysis, physical measurements, and sensory evaluation, while demonstrating good testing accuracy, often have limitations including lengthy testing times, complex operations, and high requirements for equipment and personnel.With technological advancement, emerging technologies such as artificial intelligence, the Internet of things, and blockchain have been gradually introduced into milk powder testing, promoting intelligent, automated, and digitalized testing methods.These modern testing technologies, through real-time monitoring, remote data processing, and supply chain transparency, have not only improved testing efficiency and accuracy but also achieved non-destructive testing and quality traceability throughout the entire process from production to consumption, significantly enhancing the safety and transparency of milk powder.
  • Extrusion-based food 3D printing technology and its application in protein-based foods
    KOU Kun, CHEN Fusheng, DU Yan, MA Yingying, JIA Li’ao, GUO Xingfeng, YAO Fei, LIU Boye, ZHU Tingwei
    Food and Fermentation Industries. 2025, 51(16): 374-385. https://doi.org/10.13995/j.cnki.11-1802/ts.041450
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    Extrusion-based 3D food printing technology enables the precise fabrication of complex food structures, offering personalized nutrition and sustainable food production solutions.This review systematically presents the research progress in the application of this technology using plant proteins and alternative proteins.The rheological properties and printability of traditional plant proteins such as soy protein, pea protein, and wheat gluten are summarized.The potential of alternative proteins—including microalgae protein, fungal protein, and insect protein—in enhancing printing material performance and nutritional value is discussed.The effects of material characteristics, printing parameters, and post-processing methods on print quality are analyzed, highlighting the importance of optimizing material formulations and process parameters to improve printing precision and product quality.Conclusions indicate that intelligent material design, process innovation, and market application expansion can promote the sustainable development of the 3D-printed food industry.Emphasizing the unique advantages of 3D food printing technology in meeting personalized nutritional needs and achieving sustainable food production provides constructive insights for the future development of the food industry.
  • Research progress on types, characteristics and functions of yeast in fermented meat products in China
    LI Meng, LI Qin, YUAN Ai, Liu Junling, LI Jianlong, HU Kaidi, ZHAO Ning, LIU Shuliang
    Food and Fermentation Industries. 2025, 51(16): 386-393. https://doi.org/10.13995/j.cnki.11-1802/ts.040198
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    China has a long history of fermented meat products, which are popular in the market for their unique flavors, dense texture, long shelf life, and wide variety.During the processing and storage of these fermented meats, yeasts are present and display distinct characteristics.This article reviews the types and characteristics of yeasts found in products such as ham, sausages, sour meat, and cured meats.Yeasts in these products contribute to the development of unique flavors, enhance color, and inhibit pathogenic microorganisms.Furthermore, yeast interactions with other microbial strains also influence the quality of fermented meat products to some extent.Research on yeast is essential for improving the flavor and safety control of fermented meat products, providing valuable theoretical insight for the study of fermented meats in China.
  • Research progress on effect of LED light on nutritional quality of fruits and vegetables during cold storage
    NIU Mengdi, LIU Hao, SUN Ruiqi, WANG Jun
    Food and Fermentation Industries. 2025, 51(16): 394-402. https://doi.org/10.13995/j.cnki.11-1802/ts.041219
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    As one of the important factors affecting the growth and development of fruits and vegetables, light plays a key role in regulating their metabolism, nutrient accumulation, and pigment synthesis.Additionally, light affects the nutritional quality of fruits and vegetables during postharvest refrigeration.To effectively extend the shelf life of fruits and vegetables during postharvest refrigeration and preserve their quality, light technology has emerged as a novel method of storing them due to its advantages, such as its lack of residue, ease of operation, and low cost, have garnered significant attention.Combining this technology with low-temperature physical preservation methods, particularly in the fruits and vegetables refrigeration process, greatly enhances its usefulness.This paper introduces the characteristics and luminescence mechanism of light-emitting diode (LED), summarizes the effects of LED light of different wavelengths on the content of representative nutrients in fruits and vegetables during low-temperature storage, such as vitamin C, pigments (chlorophyll, carotenoids, lycopene, etc.), phenols, and sugars, and explains the mechanism of LED light affecting common nutrients in fruits and vegetables in combination with existing research results.In addition, it highlights the current challenges associated with LED light in fruit and vegetable refrigeration, as well as outlining future prospects, to provide a reference for the widespread application of LED light technology in fruit and vegetable cold storage.
  • Research progress of preparation and application of starch-based composite edible films
    WANG Xiaofang, ZHANG Han, SUN Jianming, LIU Mengrui
    Food and Fermentation Industries. 2025, 51(16): 403-410. https://doi.org/10.13995/j.cnki.11-1802/ts.041932
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    Because of environmental issues and food safety concerns arising from plastic packaging, the development of novel food packaging is becoming more urgent.Starch, known for its degradability, safety, and excellent film-forming ability, has been widely used as composite film in food packaging.It made a comparative analysis of different starch and preparations of common starch-based composite edible films, interpreted the interaction between starch and other additives and their influences on composite edible films, proposed combination of starch-based films with polysaccharides, proteins, and lipids separately for application in three major food packaging fields, including convenience foods, fresh meat, fruit and vegetable preservation.It also reviewed relevant research and application achievements in each field, looked forward to future research and development directions of starch-based composite edible films, aiming to provide a theoretical and practical basis for their scientific application in food packaging industry.
  • Visualization analysis of development trend and research hotspots of low glycemic index foods based on bibliometrics
    NIE Xulian, QI Shanshan, DONG Zhen, LI Zhiyuan, JIANG Mengqiu, WU Hongyan, ZHANG Yuxiu, JI Le, WANG Wei, YUAN Jifu, ZHENG Hongxing
    Food and Fermentation Industries. 2025, 51(16): 411-420. https://doi.org/10.13995/j.cnki.11-1802/ts.041140
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    The intervention effect of low glycemic index (GI) foods on chronic diseases such as diabetes has become a research hotspot in the field of foods.However, no one has reported the research work involving visual maps for statistical analysis of low GI foods.In this paper, CiteSpace 6.2.R4 software was used to visually analyze the annual number of publications, core authors, and keyword co-occurrence of low GI foods in the core collection database of CNKI and Web of Science (WOS) from 1993 to 2023.The distribution and development trend of low GI foods related patents were analyzed from 1992 to 2023 by using the IncoPat global patent database.A total of 736 Chinese and English literatures on low GI food were retrieved.The authors worked closely with each other.The research hotspots focused on dietary therapy for diabetes and obesity and the development of functional low GI foods, and there were 725 patents related to low GI food at home and abroad.Most of the applicants were enterprises.Most of the patents were preparation methods of low GI foods, which belonged to the field of food processing technology.The heat of low GI foods in China was constantly heating up, and researchers continue to innovate low GI foods.The literature visualization analysis of low GI foods was conducive to grasping the development trend and research hotspots of low GI foods, and could provide a reference for the research and development of low GI foods in the future.
  • Internalization mechanism of Salmonella in fruits and vegetables and tracking and control strategy of pollution sources
    WANG Cui, SHI Hui
    Food and Fermentation Industries. 2025, 51(16): 421-427. https://doi.org/10.13995/j.cnki.11-1802/ts.041397
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    Salmonella is a foodborne pathogen that poses a serious threat to public health.This paper reviewed the studies on the internalization mechanism of Salmonella, the methods of tracing the source of food contamination, and the prevention and control strategies.Firstly, the mechanism of Salmonella internalization into fruits and vegetables through stomata, root tissues and injury sites were explored, as well as the influence of bacteriologically relevant factors such as flagella and pili, and plant and environmental factors on the internalization process.Meanwhile, the internalization process and the survival mechanism after internalization were analyzed.In terms of tracing the source of food contamination, tracing methods such as microbiological detection methods and molecular biology traceability techniques were introduced, and the process, validation and application of contamination source tracing were analyzed.Finally, this paper proposed a series of prevention and control strategies, including strengthening hygiene management in food production, processing, storage and transport, improving public awareness of food safety and hygiene habits, timely detection and treatment of contaminated food, effective isolation and disinfection of the source of contamination, establishment of a sound emergency response mechanism for food safety, as well as strengthening communication and collaboration among government departments, enterprises and the public, with a view to reducing the risk of Salmonella to public health.
  • ‘Microbial Infections and Health’: Practical innovations from traditional teaching to interactive exploration
    LIU Xinxin, WANG Guangqiang, AI Lianzhong
    Food and Fermentation Industries. 2025, 51(16): 428-432. https://doi.org/10.13995/j.cnki.11-1802/ts.040952
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    This study aims to explore the teaching reform of the general education course ‘Microbial Infections and Health’, detailing the transition from a teacher-centered, lecture-based teaching model to a student-centered, interactive, and exploratory learning approach.By reorganizing the course content and incorporating a variety of teaching strategies including thematic discussions and flipped classrooms, the learning proactivity of students has been significantly enhanced.This paper also discusses the implementation of process-oriented assessment and its impact on improving students’ learning outcomes, utilizing a variety of process-oriented assessments to ensure the integrity and continuity of the learning process.Based on pre-course surveys and actual teaching feedback, the paper summarizes the significant achievements of the teaching reform while also objectively points out the current limitations.Finally, the paper proposes recommendations for future teaching improvements, aiming to further optimize teaching practices and enhance the overall effectiveness of the course and the students’ learning experience.
  • Research on training mode of professional master’s degree postgraduates of food specialty based on CiteSpace visual analysis
    CHENG Anwei, LI Maiquan, XIAO Qian, TIAN Yaoqi, JIN Zhengyu, WAN Fachun
    Food and Fermentation Industries. 2025, 51(16): 433-440. https://doi.org/10.13995/j.cnki.11-1802/ts.041191
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    The establishment of professional master’s degree postgraduates (PMDP) aims to cultivate applicational talents with strong practical abilities, and its training mode has been explored and improved continuously.CiteSpace was used to visually analyze the research hotspots, evolution trend, and development processes of the PMDP training mode of food specialty from China National Knowledge Infrastructure (CNKI) database (2010.1-2024.8), and summarized the main problems and the progress on the training system of PMDP.A total of 232 articles was screened, and the number of articles showed an upward trend since 2015.Network map and clustering analysis showed that practical ability, innovation ability, tutor team, curriculum system reform, industry-education integration, science-technology courtyard were the hot keywords of food professional training in recent years.At present, the problems present in the training mode of food PMDP are “Traditionalization” and “Immobilization”, “Academic deviation” and “Homogenization”.This requires an all-round construction of a collaborative education model from the aspects of leading ideas, platform establishment, optimizing the curriculum system, reforming the training model, and improving the guarantee system.This will strive to improve thinking initiative, professional knowledge and basic skills, practical and innovation ability, thinking and exploration skill of postgraduates, which adapt to the development of the industry and society.
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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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