30 April 2026, Volume 52 Issue 8
    

  • Select all
    |
  • Analysis of heterogeneity of high-temperature Daqu at different grades based on physicochemical properties, enzyme activity, and non-volatile compounds
    ZHANG Kunkun, FAN Wenlai, XU Yan, TANG Shaopei, LI Tingting, WAN Xinyi
    Food and Fermentation Industries. 2026, 52(8): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.044122
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The quality of high-temperature Daqu significantly impacts the yield and quality of Jiangxiangxing Baijiu.This study characterized the heterogeneity of high-temperature Daqu at different grades using physicochemical indicators, enzymatic activity analysis, and derivatization-GC-MS technology to detect non-volatile compounds.Results indicated that the premium-grade Daqu exhibited significantly higher acidity, protease activity, and amino acid nitrogen content than the normal-grade Daqu.Conversely, the normal grade Daqu had higher moisture, starch content, protein content, and saccharification enzyme activity.105 non-volatile compounds were identified by qualitative and quantitative analysis.The total non-volatile compound content was highest in the premium-grade Daqu, primarily consisting of amino acids (19%-28%), sugars (25%-41%), and sugar alcohols (20%).Amino acid content increased with Daqu quality, while sugar content decreased.Seventeen key non-volatile compounds (variable importance in the projection>1, |log2fold change|≥1, P<0.05) were identified by partial least squares-discriminant analysis (PLS-DA).The premium-grade Daqu was enriched in 11 key compounds, including pyroglutamic acid and mannitol, whereas the normal-grade Daqu showed significant accumulation of ribitol, xylose, glucose, glutamic acid, and lactic acid.These results provide a theoretical basis for analyzing quality differences between high-temperature Daqu of different grades and offer insights for controlling and enhancing quality.
  • Mechanistic insights into rebaudioside D-producing glycosyltransferases via molecular simulations
    WU Xinming, ZHENG Yue, LIU Fufeng
    Food and Fermentation Industries. 2026, 52(8): 9-20. https://doi.org/10.13995/j.cnki.11-1802/ts.044006
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Steviol glycosides are ideal natural sweeteners, among which rebaudioside D (Reb D) is widely favored due to its high sweetness and low bitterness.Currently, it is mainly synthesized enzymatically from rebaudioside A (Reb A) by glycosyltransferases such as YojK, UGTSL2, and PgUGT.However, systematic studies on these enzymes remain limited.In this study, bioinformatics analysis combined with molecular simulations was used to comprehensively investigate the sequence and structural features of glycosyltransferases involved in Reb D biosynthesis, and to elucidate the molecular mechanisms underlying improved enzymatic performance.Results revealed that the active site regions exhibited higher structural conservation than the overall proteins, with highly conserved hydrophobic cyclic side-chain residues.Moreover, improved catalytic efficiency was not dependent on increased stability or hydrogen bond quantity, but was more closely related to the distance between catalytic atoms and the synergistic positioning of substrates.Energy and dynamic hydrogen bond network analyses indicated that binding between enzymes and Reb A was mainly driven by hydrophobic interactions.The hydrogen bonding interactions at both glycosyl ends were significantly stronger than those at the aglycone moiety, and the mutations further enhanced these hydrogen bond interactions.Based on these findings, a substrate binding mechanism model was proposed, providing a theoretical basis for the efficient enzymatic conversion of Reb D.
  • Lactobacillus delbrueckii CCFM1337 and its inactivated bacteria alleviate bacterial vaginitis in mice by enhancing integrity of vaginal barrier
    ZHOU Yali, HUANG Xiaoyan, ZHANG Qiuxiang, MAO Bingyong, TANG Xin, DAI Nan, CUI Shumao
    Food and Fermentation Industries. 2026, 52(8): 21-28. https://doi.org/10.13995/j.cnki.11-1802/ts.043436
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Gardnerella vaginalis (GV) is the primary pathogen causing bacterial vaginitis, and it is also the key factor in destroying the vaginal mucosal barrier.The purpose of this study is to investigate Lactobacillus delbrueckii CCFM1337 for alleviating bacterial vaginitis and repairing the vaginal epithelial barrier in hosts.This study used lipopolysaccharide (LPS) to induce a vaginal epithelial cell model and GV inoculation to establish a bacterial vaginitis model in mice.Subsequently, the related indexes of vaginal barrier of cells and mice were determined.Results showed that the cell lysate of L.delbrueckii CCFM1337 could significantly induce the expression of tight junction protein genes ZO-1, OCLN and CLDN1, which were increased by 212.02%(P＜0.000 1), 176.17% (P＜0.000 1), and 223.60%(P＜0.000 1), respectively, compared with the model group.The live and inactivated strains of L.delbrueckii CCFM1337 could promote the repair of vaginal epithelial barrier in mice and increase the secretion of immunoglobulin sIgA, IgG, and antibacterial peptide HBD-2 in the vagina.At the same time, it could significantly reduce the secretion of soluble epithelial cadherin, a biomarker of vaginal epithelial barrier damage in mice, by 18.53%(P<0.01)and 14.43%(P<0.05), respectively, and the overall effect was better than metronidazole.To sum up, both live and inactivated strains of CCFM1337 could alleviate GV infection in mice and regulate vaginal.
  • Effects of different immersion treatments on protein characteristics and volatile flavour substances of frozen Dosidicus gigas
    LIU Xiaoqi, CHEN Shiyuan, TANG Yibin, LIN Huimin, GUO Yingying, ZHANG Bin
    Food and Fermentation Industries. 2026, 52(8): 29-36. https://doi.org/10.13995/j.cnki.11-1802/ts.044061
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Dosidicus gigas were soaked in alkaline electrolytic water (AEW), complex phosphates (CPH), a 50% mixture of AEW and CPH (MIX), water (WAT), and a blank (NOT), and frozen at －20 ℃.The effects of partial substitution of CPH by AEW on the protein content, surface hydrophobicity, foaming properties, and volatile organic stability of the D.gigas were studied at 0, 30, 60, 90, and 120 days.The results showed that the effects of partial substitution of CPH on the protein content of D.gigas were not significant, but rather on the protein content, total sulfhydryl content, surface hydrophobicity, and VOC stability.Protein content, total sulfhydryl content, total carbonyl content, surface hydrophobicity, foaming, foam stability, and volatile organic compounds.In terms of quality, the soaking weight gain of the MIX group was (7.53±0.31)%, which was significantly greater than that of the other groups.Before freezing, the foaming property of MIX group (61.55%) was significantly greater than that of NOT group (56.88%);after 120 d of freezing, the myofibrillar protein content and total sulfhydryl content of MIX group were significantly greater than that of WAT and NOT groups;the total sulfhydryl content and surface hydrophobicity increased the most in the MIX group, and the carbonyl content decreased the least.The foaming property of the MIX group (28.91%) was significantly greater than that of other groups, and foam stability was significantly greater in the AEW (96.96%) and MIX (96.21%) groups than in the other groups.The results of volatile flavour composition analysis showed that the volatile flavour substances varied greatly among Peruvian squid with different immersion treatments, and the volatile flavour substances in the MIX group contributed more to the overall flavour, which could better preserve the overall flavour of the product and inhibit the off-flavour substances produced by lipid oxidation and protein spoilage degradation.It is shown that the use of the mixture improves the quality of D.gigas, reduces the oxidative denaturation of proteins and maintains the stability of D.gigas carcass muscle myofibrillar proteins better than the use of the mixture alone.
  • Physicochemical properties and sensory flavor of highland barley tea improved by optimization of roasting treatments
    LI Min, ZHOU Yifan, GUO Cunting, ZHANG Ziting, LI Xuejin, JIN Yulong, TANG Yao, JIANG Yuqian
    Food and Fermentation Industries. 2026, 52(8): 37-45. https://doi.org/10.13995/j.cnki.11-1802/ts.043694
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Highland barley tea confers multiple health-promoting effects, such as alleviating greasy feeling, regulating blood sugar levels, possessing antioxidant and anti-inflammatory properties, and promoting gut health.Regular consumption can benefit stomach and spleen health, making it popular among consumers.However, the hot processing phase often focuses on prioritizing tea aroma over nutritional value and safety.To explore the optimal roasting process, this study subjected highland barley to roasting under different conditions with a combination of temperatures (170-190 ℃) and times (5-15 min) and measured the bioactive ingredients (total phenolic content, total flavonoid content), antioxidant capacity (DPPH radical scavenging ability,ferric reducing antioxidant power), Maillard reaction products (glyoxal, methylglyoxal, 5-hydroxymethylfurfural, advanced glycation end-products, melanoidins), and sensory attributes in highland barley tea.The results showed that the optimal roasting conditions for highland barley tea processing were 170 ℃ for 10 min.Under the optimized conditions, the retention and transformation of active ingredients were remarkable, the antioxidant activity was significantly enhanced, and the by-products of the Maillard reaction were effectively controlled.Moreover, the resulting highland barley tea showed excellent sensory flavor, achieving a synergistic optimization of nutrition, safety, and flavor.
  • Improvement of moisture distribution, aging characteristics, and sensory evaluation of bread by soy lecithin
    LI Tong, HAN Sihai, LI Peiyan, YIN Manman, ZENG Haosen, BAI Zhouya, YUE Chonghui, WANG Libo, CHEN Yuanyuan, LUO Denglin
    Food and Fermentation Industries. 2026, 52(8): 46-53. https://doi.org/10.13995/j.cnki.11-1802/ts.043684
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Soy lecithin shows promising potential in the food industry due to its key physicochemical properties, including emulsification, antioxidant activity, and protein binding capacity.To investigate the effect of soy lecithin on bread quality, this study replaced flour with 0%, 0.5%, 1.0%, 1.5%, and 2.0%(w/w, by dry basis mass of wheat flour) soy lecithin in bread dough.To assess bread quality, this study investigated specific volume, porosity, color difference, texture, relative crystallinity, moisture distribution, microstructure, protein secondary structure, and sensory properties.Measurements used colorimetry, a physical property analyzer, X-ray diffractometry, a low-field nuclear magnetic resonance imaging analyser, scanning electron microscopy, and a Fourier transform infrared spectroscopy.Soy lecithin significantly increased bread specific volume and porosity.It produced a finer, more uniform pore structure.The microstructure showed denser, more ordered organization.Protein α-helix content rose from 19% to 32%.At 1.0%(w/w) addition, bread hardness decreased and elasticity improved.Relative crystallinity dropped approximately 20.95% versus the control.Protein digestibility increased.Soy lecithin also enhanced water-binding capacity, effectively delaying bread staling.Furthermore, it improved bread color, flavor, and crumb structure.This study confirms that adding soy lecithin effectively improves bread quality.Soy lecithin shows good potential as a bread improver in bread production.
  • Optimization of high-density cultivation conditions for Bifidobacterium animalis subsp.lactis IMAU12344 isolated from breast milk in Inner Mongolia
    LIU Runze, CHEN Yingtong, WANG Luyao, YANG Zhan, CHEN Xia
    Food and Fermentation Industries. 2026, 52(8): 54-63. https://doi.org/10.13995/j.cnki.11-1802/ts.042388
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To explore the optimal high-density cultivation conditions of Bifidobacterium animalis subsp.lactis IMAU12344 isolated from breast milk in Inner Mongolia, the composition of high-density fermentation medium and static culture conditions were optimized on the basis of modified MRS medium by single-factor experiment, compound experiment, Plackett-Burman experiment, steepest climbing experiment, and response surface experiment design.Results showed that the optimum medium formula for the strain was lactose 59.56 g/L, yeast peptone 60.76 g/L, disodium hydrogen phosphate 14.32 g/L, monosodium phosphate 6.24 g/L, MnSO4·5H2O 0.16 g/L, L-cysteine hydrochloride 0.5 g/L, and Tween-80 1 mL/L.The optimum static culture conditions were as follows:inoculation amount 2% (volume fraction), initial pH 6.5, and culture temperature 37 ℃.Under these conditions, the viable count cultured with the optimal medium formula could reach (4.50±0.05)×109 CFU/mL, which was 3.06 times higher than that of the modified MRS medium.By utilizing the existing high-density fermentation process for B.animalis subsp.lactis, the viable count could reach (1.51±0.14)×1010 CFU/mL, which was 12.60 times higher than that of the modified MRS medium.In this study, the optimal medium formula and static cultivation conditions for high-density fermentation of B.animalis subsp.lactis IMAU12344 were determined, achieving an improvement in fermentation efficiency, and providing parameter support for its industrial application.
  • Preparation of Fe3+ doped TiO2 and its photocatalytic hydrogen production from corn stover fermentation
    ZHANG Jingnan, LI Tiantian, LI Muqi, ZHOU Hanyu, DU Chen, XU Qingping, MA Rong
    Food and Fermentation Industries. 2026, 52(8): 64-71. https://doi.org/10.13995/j.cnki.11-1802/ts.043964
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To improve the efficiency of hydrogen production by dark fermentation of straw biomass, the composite catalyst Fe3+ doped titanium dioxide (Fe3+/TiO2) was prepared by the sol-gel method.It was characterized by transmission electron microscopy (TEM), X-ray diffraction (XRD), ultraviolet-visible diffuse reflectance (UV-vis), and photoluminescence spectroscopy (PL).The hydrogen production performance of the photocatalytic corn stover was studied.Results showed that Fe3+ doping reduced the particle size of the catalyst, broadened the light response range of TiO2, and inhibited the recombination of electron-hole pairs.When the pH of the catalytic system was 8, the irradiation time was 2 h, and the mass concentration of the composite catalyst was 0.3 g/L, the maximum cumulative hydrogen production of photocatalytic corn straw could reach (79.5±1.7) mL/g, which was 13.9% higher than that of the control group.The results of high-throughput sequencing technology analysis showed that the photocatalytic pretreatment of straw changed the microbial community structure and increased the abundance of fermentative hydrogen-producing bacteria.The growth synergy between fermentative hydrogen-producing bacteria and synergistic metabolic bacteria in the fermentation system effectively increased the production of hydrogen.The straw was characterized and determined by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), XRD, and derivative thermogravimetric analysis (DTG).The results showed that photocatalysis had a significant destructive effect on the surface morphology and structural components of straw, which was beneficial to fermentation hydrogen production.
  • Study on effects of moderate milling on rice quality and differential metabolites
    HAO Junjie, ZHANG Shu, FU Tianxin, QIU Ying, YU Jinchi, ZHANG Lixiang, WANG Changyuan, LI Changsheng
    Food and Fermentation Industries. 2026, 52(8): 72-80. https://doi.org/10.13995/j.cnki.11-1802/ts.044683
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To elucidate the regulatory effects of moderate milling on changes in rice quality and to broaden the application of moderately milled rice, this study used the japonica rice variety ‘Tianlongjing 391’ as raw material to prepare moderately milled rice with bran retention levels of 7.00%, 4.20%, and 2.05%, with brown rice and polished rice serving as controls.The effects of the degree of milling on the processing quality, structure, nutritional value, and eating quality of rice were investigated.Additionally, key differential metabolites were screened using LC-MS-based untargeted metabolomics.The results showed that moderately milled rice with a bran retention level of 4.20%, compared with polished rice, had a 27.70% reduction in broken rice rate and a significantly higher germ retention rate (P<0.05).Its contents of protein, vitamin B1, and minerals were all significantly higher than those of polished rice (P<0.05), while phytic acid content was reduced by 68.73% compared with brown rice.The cooking quality and associated sensory scores of rice with 4.20% bran retention were markedly improved compared with brown rice, indicating a comprehensive balance among processing, nutritional, and eating qualities.LC-MS identified a total of 709 metabolites in moderately milled rice with 4.20% bran retention, of which 257 and 182 were differential compared with those in brown and polished rice, respectively.Among these metabolites, changes in flavonoids and their derivatives, fatty acids, and amino acids were closely related to the quality formation of moderately milled rice.This study will provide a theoretical basis for the precise nutritional regulation and high-value production of moderately milled rice.
  • Antioxidant activity of ergothioneine against D-galactose-induced oxidative stress damage in rats
    ZHENG Haiyun, ZHAO Fei, WANG Ruifen
    Food and Fermentation Industries. 2026, 52(8): 81-89. https://doi.org/10.13995/j.cnki.11-1802/ts.044532
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study aimed to evaluate the protective effect of ergothioneine (ERGO) on D-galactose (D-gal)-induced oxidative stress damage in rats and to explore its potential mechanisms.SD male rats were used as research subjects and were modeled by intraperitoneal injection of D-gal solution.They were randomly divided into five groups, including a blank group, a model group, an ERGO low-dose group (ERGO-L, 1.25 mg/kg), an ERGO medium-dose group (ERGO-M, 2.5 mg/kg), and an ERGO high-dose group (ERGO-H, 5.0 mg/kg).Rats received corresponding administrations once daily for 4 weeks.The levels of malondialdehyde (MDA), protein carbonyl (PC), superoxide dismutase (SOD), catalase (CAT), and reduced glutathione (GSH) in rat serum, liver, kidney, and spleen were measured by colorimetry.The composition of the gut microbiota and the content of short-chain fatty acids (SCFAs) in each group of rats were analyzed by 16S sequencing and ultra-high-performance liquid chromatography-tandem triple quadrupole mass spectrometry to evaluate the potential antioxidant mechanism.Results showed that compared with the model group, the administration groups significantly reduced the levels of MDA and PC in rat serum, liver, kidney, and spleen to varying degrees (P<0.05 or P<0.01) and significantly increased the activities of SOD and CAT and the level of GSH (P<0.05 or P<0.01).Except for the low-dose group, which had no significant reduction in IL-1β levels, all other dose groups significantly reduced the levels of IL-1β, IL-6, and TNF-α in the serum of rats with oxidative stress damage (P<0.05 or P<0.01).Compared with the model group, the contents of short-chain fatty acids (SCFAs), including butyrate, isobutyrate, and valerate, were significantly decreased in the gut of rats with oxidative damage (P<0.01).Compared with the model group, ERGO significantly increased the SCFA contents in the gut of rats with oxidative damage.ERGO administration has a significant protective effect on D-gal-induced oxidative damage in rats, and its mechanism may be achieved by reducing inflammation, regulating the gut microbiota to promote the generation of short-chain fatty acids, and direct antioxidant effects.
  • Preparation of laccase-mediated gallic acid-grafted pectin and its functional properties
    CHENG Yin, LIU Lidan, MIAO Peiguo, LIU Jian, WU Pingji, XU Yuze, CHEN Rongfeng
    Food and Fermentation Industries. 2026, 52(8): 90-95. https://doi.org/10.13995/j.cnki.11-1802/ts.043250
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study developed a green method using laccase as a biocatalyst to graft gallic acid onto pectin molecules, aiming to enhance the antioxidant and antibacterial activities of pectin.By controlling the amount of gallic acid added, two modified pectin samples with different grafting degrees (6.21% and 12.3%) were successfully prepared and characterized using ultraviolet-visible spectroscopy, nuclear magnetic resonance spectroscopy, and Fourier transform infrared spectroscopy.Results confirmed that gallic acid was successfully grafted onto the pectin backbone through esterification reactions under laccase catalysis.Functional evaluations showed that the modified pectin exhibited significantly enhanced activities in various antioxidant tests, including ABTS cationic radical and DPPH free radical scavenging, β-carotene bleaching inhibition, and reducing power, as well as good inhibitory effects against Escherichia coli and Staphylococcus aureus.These biological activities correlated positively with the grafting degree.This research provides a new approach for the functionalization of pectin and other polysaccharide biopolymers, with the resulting products having broad application prospects in natural food preservatives, functional food packaging materials, and biomedical materials.
  • Preparation of bioactive peptides from Cordyceps militaris and investigation of their neuroprotective effects
    YOU Shengyu, LIN Dai, WU Junhui, LI Guofeng, WU Shujian
    Food and Fermentation Industries. 2026, 52(8): 96-102. https://doi.org/10.13995/j.cnki.11-1802/ts.044856
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Cordyceps militaris is a high-quality functional food rich with various bioactive substances.This study aimed to extract proteins from C.militaris and prepare bioactive peptides through specific enzymatic hydrolysis, followed by separation, purification, and identification.The neuroprotective effects of these bioactive peptides were investigated.Results showed that hydrolysates derived from C.militaris proteins through simulated gastrointestinal digestion exhibited significant neuroprotective activity.Ultrafiltration was used to fractionate the hydrolysates, and the hydrolysate fraction with <3 kDa demonstrated the strongest neuroprotective effects.Further analysis identified 76 small peptides within this fraction as the main contributors to its bioactivity, which was closely associated with the high content of hydrophobic amino acids and aromatic amino acids.Among these peptides, a specific peptide monomer, NWVPGD, was identified.NWVPGD effectively mitigated glutamate-induced damage in PC12 cells, exhibited significant free radical scavenging activity, and demonstrated the potential to activate the Keap1-Nrf2 antioxidant pathway.Its antioxidant properties likely played a critical role in its neuroprotective effects.This study successfully identified and characterized a well-defined bioactive peptide from C.militaris, providing support for the development of C.militaris-derived peptides with neuroprotective functions.
  • Effect of ultrasonic pretreatment on microstructure and quality of hot-air dried begonia fruit (Calophyllum inophyllum L.)
    CAO Shiying, ZHANG Ledao, WANG Guoze, CHENG Likun, LU Jun
    Food and Fermentation Industries. 2026, 52(8): 103-112. https://doi.org/10.13995/j.cnki.11-1802/ts.036063
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Drying is one of the most commonly used food processing methods.It can prolong the shelf life by reducing water activity and inhibiting quality degradation caused by microbial and enzymatic reactions.To further clarify the effect of ultrasonic pretreatment on the hot-air dried begonia fruit, the effects of ultrasonic power of 192 to 480 W and ultrasonic time of 15 to 60 min on the drying characteristics, texture characteristics, shrinkage, and microstructure of begonia fruit slices during hot-air drying were studied.Results showed that the ultrasonic pretreatment produced microscopic channels and folds, which changed the water state and distribution, accelerated the migration and removal of water at the hot air drying stage, and increased the hot air drying rate by 19.17% to 391.23%.Ultrasonic pretreatment had no significant effect on the shrinkage rate of dried plum-leaf crab slices but reduced their hardness and brittleness (P<0.05).There was a linear correlation between the ratio of each cell structure parameter and the water ratio in the microstructure.The mathematical model could be used to predict the change in the cell structure of plum-leaf crabs with water content in the process of hot air drying by ultrasonic pretreatment.According to the comprehensive analysis, under the condition of pretreatment with ultrasonic power of 288 W for 30 min, a better shape of plum-leaf crab slices could be obtained.The research results can provide a theoretical basis for the control of ultrasonic pretreatment technology to establish the mathematical model of the drying process of plum-leaf crabs under the condition of hot air drying.
  • Effects of different film packaging on postharvest shelf-life quality of Chinese little greens
    REN Kai, HE Xue, XU Chang, LI Pengxia, MA Yanhong, HU Huali
    Food and Fermentation Industries. 2026, 52(8): 113-121. https://doi.org/10.13995/j.cnki.11-1802/ts.043941
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To investigate the effects of modified atmosphere packaging (MAP) on regulating the postharvest shelf quality of Chinese little greens, this study systematically analyzed the impacts of films with varying thicknesses and gas permeability characteristics on the shelf-life quality of postharvest Chinese little greens under ambient conditions [(23±1) ℃].The Chinese little greens were packaged and subsequently placed in a cultivation chamber.The results showed that compared with the control group (30 μm PE film commonly used in supermarkets) and other packaging groups, the 70 μm micro-perforated film (P5) significantly inhibited the increase in respiration rate and weight loss of Chinese little greens by regulating the internal gas microenvironment (low O2 and high CO2).Specifically, the weight loss rate of P5 after 8 days of storage was only 56.3% of that in the control group, effectively maintaining the visual quality of the postharvest Chinese Little Greens.Further analysis revealed that the P5 microperforated film delayed the degradation of chlorophyll (total chlorophyll content was 76.7% higher than the control group after 8 days) and ascorbic acid (28.6% higher than the control group), reduced the accumulation of harmful substances such as malondialdehyde and nitrite, and inhibited the growth of total colony counts.In conclusion, the P5 microperforated film significantly improved the preservation effect during the shelf life of Chinese little greens by suppressing respiration rate, delaying oxidative damage, and exerting antibacterial effects.Therefore, it can serve as a novel packaging material to optimize the shelf-life quality of Chinese little greens.
  • Encapsulation effect and properties of spray-dried microencapsulated Hibiscus sabdariffa L. anthocyanins
    LIU Yongji, YE Jiangmei, KE Guoliang, CHEN Bingying, WANG Siju, GUO Honghui, LIU Genmei
    Food and Fermentation Industries. 2026, 52(8): 122-131. https://doi.org/10.13995/j.cnki.11-1802/ts.043442
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The calyx of roselle (Hibiscus sabdariffa L.) contains high levels of anthocyanins (HSA), but their utilization is limited due to instability.In this study, gum arabic, whey protein, and chitosan hydrochloride were used as composite wall materials to prepare roselle (Hibiscus sabdariffa L.) anthocyanin microcapsules (HSAM) through single-factor and response surface optimization experiments.The physicochemical properties and stability of HSAM were characterized by scanning electron microscopy (SEM), laser particle size analysis, Fourier transform infrared spectroscopy, X-ray diffraction (XRD), and thermogravimetric analysis (TGA).Results showed that the optimal spray-drying conditions for HSAM were as follows:core-to-wall ratio of 1∶4, wall material concentration of 1.2%, and inlet air temperature of 171 ℃.Under these conditions, the encapsulation efficiency of HSAM reached (98.17±1.03)%, with a moisture content of (3.24±0.18)%.SEM analysis revealed that HSAM particles were uniform in size and significantly smaller than HSA, with 47.98% of particles having a diameter below 10 μm.The bulk density of HSAM powder was 0.259 g/cm3, the angle of repose was (44±0.5)°, and the viscosity was low, indicating good flowability.The composite encapsulant formed a new stable powder crystal structure with HSA and led to a reduction in the infrared spectral peaks of HSA, causing a shift in the XRD diffraction peaks of HSAM and a new diffraction peak appearing at 31.96°.TGA and photothermal stability studies demonstrated that HSAM exhibited improved heat resistance and UV-light stability, making it suitable for processing at temperatures below 150 ℃.This study provides new insights into encapsulation methods and processing parameters for the spray-drying of roselle anthocyanin microcapsules, facilitating the value-added utilization of roselle as an economically important crop.
  • Screening for xanthine oxidase inhibitors from Pueraria lobata by ligand fishing technology
    LI Zeyang, CHEN Xuefeng, GONG Pin, HONG Caiyun, WU Man, FU Huan, WANG Xiaojuan
    Food and Fermentation Industries. 2026, 52(8): 132-140. https://doi.org/10.13995/j.cnki.11-1802/ts.044524
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To identify compounds derived from kudzu root (Pueraria lobata) with inhibitory activity against xanthine oxidase (XOD), this study first prepared core-shell magnetic silica nanoparticles immobilized with XOD (Fe3O4@SiO2-XOD).By integrating high-performance liquid chromatography mass spectrometry and molecular docking simulations, compounds isolated from the screened kudzu root extract were further separated, and their binding characteristics with XOD were analyzed.Results indicated that the synthesized Fe3O4@SiO2 XOD nanoparticles exhibited excellent specificity for XOD-binding ligands and proved highly effective for ligand screening applications.A total of 15 compounds were successfully identified from the kudzu root extract, including 9 isoflavones, 3 phenolic acids, 2 phytosterols, and 1 fatty acid.Molecular docking simulations were performed involving xanthine, hypoxanthine, allopurinol, and the screened compounds against XOD.Results demonstrated that all 15 compounds exhibited stronger binding affinity (lower binding energy) to XOD compared to the substrates (xanthine and hypoxanthine) and the reference inhibitor allopurinol.Among these, isoflavones showed the highest potency, forming the first tier of inhibitors.Phytosterols, which primarily rely on hydrophobic interactions, constituted the second tier.Phenolic acids and fatty acids comprised the third tier.All 15 compounds were identified as effective XOD inhibitors.This study establishes an efficient and targeted methodology for the rapid identification of bioactive compounds from complex natural mixtures.
  • Effect of tea polyphenols synergizing with calcium ions on properties of egg white gel microparticle stabilized emulsion
    WU Miaomiao, GUO Shanguang, XIAO Nan, AI Minmin
    Food and Fermentation Industries. 2026, 52(8): 141-148. https://doi.org/10.13995/j.cnki.11-1802/ts.043659
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study aimed to induce the formation of egg white protein gels (EWG) using an alkaline mixture of Ca(OH)2 and tea polyphenols (TP), followed by preparing EWG microparticles via high-pressure homogenization.The physicochemical properties and structural characteristics of these microparticles were analyzed.Pickering emulsions were prepared using EWG microparticles as interfacial stabilizers, and their emulsion characteristics and stability were characterized.The influence of the structure of EWG microparticles on the stability of Pickering emulsions was also explored.Results indicated that the average particle size of EWG microparticles decreased significantly with increasing homogenization pressure (P<0.05).The stability of the EWG microparticles containing TP relied primarily on hydrogen bonds, hydrophobic interactions, and disulfide bonds, exhibiting the smallest particle size (159.53 nm) and lowest zeta potential (-33.37 mV).Ca(OH)2 and TP enhanced surface hydrophobicity in these microparticles.Pickering emulsions stabilized by these microparticles displayed the smallest and most uniform droplet size distribution, maintaining the smallest droplet size (15.30 μm) after 15-day storage.Rheological results indicated significant increases in apparent viscosity, elastic modulus, and loss modulus after storage, demonstrating good storage stability.These findings provide a theoretical basis for innovative applications of EWG microparticles in Pickering emulsions.
  • Effect of different packaging on postharvest storage quality of taro
    CHEN Daoye, LUO Huanbin, GONG Yan, DAI Fanwei, CHEN Yulong, WANG Meilian, WU Fuwang, WANG Ling
    Food and Fermentation Industries. 2026, 52(8): 149-158. https://doi.org/10.13995/j.cnki.11-1802/ts.043354
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study analyzed the influence of different packaging on the postharvest storage quality of taro, established a suitable packaging method for the storage and preservation of taro after mud removal and cleaning, and provided production guidance and theoretical basis for the storage of taro.Fresh Lipu taro was used as the experimental material.After cleaning, sterilization, and callus pretreatment, samples were packaged with unpackaged (CK), conventional bags, and moisture-permeable bags, respectively, then stored at 10 ℃ with 80%-85% relative humidity.Then observed the changes in taro appearance and physiological indexes every 30 d to analyze the quality changes of different packaged taros.The research results showed that the mold rate of taro packaged in ordinary bags after 30 d of storage was 100%, losing its commercial value.Both unpackaged and moisture-permeable packaging remained dry.After 180 d of storage, the weight loss rate and respiration rate of the moisture-permeable packaging group were significantly lower than those of the unpackaged group.The contents of superoxide anion free radical and H2O2 in the moisture-permeable packaging group taro were lower than those of the unpackaged group taros by 16.07% and 3.33%;the contents of vitamin C, soluble protein, starch, total phenol, flavonoids, and the activities of superoxide dismutase (SOD), catalase (CAT) were higher than those of the unpackaged group taros by 8.52%, 5.32%, 7.03%, 21.77%, 18.60%, 33.11% and 6%, respectively.The above research indicates that moisture-permeable packaging can extend the storage of mud-free taro to six months while maintaining quality.
  • Analysis of variation patterns and correlations of organic acids during the Xiasha and Zaosha brewing rounds of Jiang-flavor Baijiu
    ZHAO Wenyu, XIE Dan, WU Cheng, ZHU Anran, LU Hu, HU Jianfeng, HU Feng, WAN Bo
    Food and Fermentation Industries. 2026, 52(8): 159-169. https://doi.org/10.13995/j.cnki.11-1802/ts.044098
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Xiasha and Zaosha rounds are the beginning of the brewing of the Jiangxiangxing-Baijiu, and it is closely related to the characteristic sour and fragrant flavor of the first-round base liquor.This study focused on two rounds in the production of Jiangxiangxing Baijiu.Taking sorghum, muqu, muzao and fermented grains as the research objects.Gas chromatography, high-performance liquid chromatography, and high-throughput sequencing techniques, etc.were applied, combining with multivariate statistical methods, to analyze the variation patterns of organic acids and their associated mechanisms.Results showed that sorghum contributed only a small amount of organic acids.Most organic acids were formed during fermentation, and their content increased with the brewing process.Among them, lactic acid and acetic acid accounted for the highest proportions.They accumulated significantly during pit fermentation.Compared with fermented grains in the brewing process, raw materials contained more abundant free amino acids.These were dominated by acidic amino acids aspartic acid and glutamic acid, which made up 26.85% to 44.61% of total amino acids.They served as important precursors for the acid aroma characteristics in the first-round liquor.As brewing progresses, microbial richness gradually increased.Dominant genera in raw materials and fermented grains included unclassified_Lactobacillaceae, Virgibacillus, norank_Chloroplast, Weissella, Kroppenstedtia, and Bacillus.These genera participated in organic acid production through multiple metabolic pathways.Carbohydrate metabolism and amino acid metabolism were the main metabolic pathways in brewing, which confirmed multiple correlations among “amino acids-microorganisms-organic acids”.Specific manifestations included:All amino acids, except cystine and methionine, showing a significant negative correlation with Virgibacillus, Oceanobacillus, Kroppenstedtia, etc.Various dominant bacterial genera, such as Lactobacillus showed a significant positive correlation with organic acids like lactic acid, acetic acid, and propionic acid.This study systematically analyzed the variation patterns of organic acids during the Xiasha and Zaosha rounds.It also explored correlations from the perspectives of amino acids and microorganisms.This study provided a scientific basis for the formation mechanism of the acid aroma in the first-round Jiangxiangxing Baijiu.
  • Effects of trace elements on sugar-acid metabolism and gene expression in Marselan grape fruits
    YOU Hongrui, WU Yun, MA Wenrui, YANG Huafeng, BAI Xiaoxue, ZHANG Lili, TANG Jiangbei, HUANG Wenshu
    Food and Fermentation Industries. 2026, 52(8): 170-180. https://doi.org/10.13995/j.cnki.11-1802/ts.044706
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Sugar-acid metabolism critically influences grape berry quality, with trace elements serving as key modulators of this process. In this study, ‘Marselan’ grapevines were foliar-sprayed with a trace element mixture (Mn, Zn, Cu, Mo, B) from flowering to veraison. The experiment included a water control group (CK) and treatment group with mixtures of trace elements at three concentrations. We measured sugar and acid components, trace element content, key metabolic enzyme activities, and the expression of acid metabolism-related genes at different growth stages in grape. These analyses aimed to evaluate the influence of trace elements on grape quality. Foliar application of trace elements significantly increased the contents of total soluble sugar (TSS), glucose (Glu), sucrose (Suc), and fructose (Fru) in grape. The treatments also enhanced the activities of sucrose synthase synthetic direction (SS-ss) and sucrose phosphate synthase (SPS). Concurrently, the concentrations of tartaric acid (TA), malic acid (MA), oxalic acid (OA), and citric acid (CA) decreased. The activities of nicotinamide adenine dinucleotide phosphate-malic enzyme (NADP-ME) and citrate synthase (CS) were elevated. In contrast. The activities of nicotinamide adenine dinucleotide-malic dehydrogenase (NAD-MDH), nicotinamide adenine dinucleotide-isocitrate dehydrogenase (NAD-IDH), phosphoenolpyruvate carboxylase (PEPC), cytoplasmic aconitase (Cyt-ACO), and mitochondrial aconitase (Mit-ACO) were inhibited. Furthermore, zinc accumulation was promoted in the berries. The expression of the phosphoenol pyruvate carboxylase gene was significantly up-regulated. In summary, the T1 treatment (0.025 g/L Mn, 0.04 g/L Zn, 0.016 g/L Cu, 0.025 g/L Mo, 0.075 g/L B) was the most effective. Foliar application of trace elements can regulate the activity of key enzymes and gene expression, effectively promoting sugar accumulation and acid metabolism, thereby improving fruit quality.
  • Simulation and experimental validation of a staged variable temperature-gradient heating process for salted egg curing
    DAI Aoshuang, WANG Shucai
    Food and Fermentation Industries. 2026, 52(8): 181-187. https://doi.org/10.13995/j.cnki.11-1802/ts.044227
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Conventional heating methods in salted egg curing often suffer from high energy consumption and uneven temperature distribution, which limit product quality and process efficiency.This study aimed to develop a staged dynamic variable temperature-difference heating strategy to improve heating efficiency and thermal uniformity.A dynamic circulation heating system was constructed, consisting of a curing chamber, a tubular heat exchanger, and an automatic control unit.A three-dimensional unsteady heat transfer model was established using computational fluid dynamics technology, in which the porous media model was coupled with the volume of fluid model to simulate gas-liquid two-phase flow.Numerical simulations were conducted to analyze the effects of inlet velocity and temperature difference of the water supply on the temperature field and heat transfer performance, and to optimize the staged dynamic variable temperature-difference control scheme.Simulation results showed that a large initial temperature gradient accelerated heat transfer in the early stage, while a reduced gradient in the middle and later stages improved temperature uniformity.Compared with the constant temperature-difference heating mode, the proposed method increased heat transfer efficiency by 25.9% and improved temperature uniformity by 29.4%.Experimental validation revealed that the relative error between measured and simulated temperatures was 1.31%, and heating efficiency increased by 42.8%.The staged dynamic variable temperature-difference control strategy, supported by a high-accuracy computational fluid dynamics model, effectively improved heating efficiency and temperature uniformity in salted egg curing, and offered theoretical and engineering guidance for optimizing other food heating processes.
  • Study on ameliorative effects of compound Lactiplantibacillus plantarum on hyperlipidemia and gut microbiota dysbiosis in rats
    LIU Xuelian, SUN Xin, BAHEBAN Yeerjiang, KUERDAN Hudayibieergen, REZIYA Bieerdimulati, XINHUA Nabi
    Food and Fermentation Industries. 2026, 52(8): 188-199. https://doi.org/10.13995/j.cnki.11-1802/ts.044064
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Traditional fermented mare milk from Xinjiang has a long history of folk use, contains a diverse community of beneficial microorganisms.These microorganisms contribute to the regulation of blood lipid levels and the mitigation of hyperlipidemia.This study investigated four strains of Lactiplantibacillus spp.isolated from Xinjiang fermented mare milk, evaluated their in vitro colonization properties, and developed a composite probiotic formulation.By establishing a hyperlipidemia rat model, this study detected serum biochemical indicators, liver pathology and gut microbiota diversity and composition, to evaluate the lipid-lowering effects of the probiotic and its impact on gut microbiota and the underlying mechanisms.Results showed that the composite probiotic significantly reduced body weight gain (P<0.01) and serum levels of total cholesterol and low-density lipoprotein cholesterol (P<0.01).It also improved the liver index and alleviated hepatic lipid deposition.Metagenomic analysis revealed that a high-fat diet induces gut microbiota dysbiosis.At the phylum level, the model group exhibits an increased Bacillota/Bacteroidota ratio, whereas all treatment groups showed a reduced ratio.At the genus level, the composite probiotic group up-regulated the abundances of Lactobacillus, Ruminococcus, and Oscillibacter.Correlation analysis indicated that Blautia_sp.was positively correlated with TC, triglyceride, and bile acids (P<0.05), while negatively correlated with short-chain fatty acids (SCFAs) (P<0.05).Conversely, Lactobacillus intestinalis was negatively correlated with bile acids (P<0.05) and positively correlated with SCFAs (P<0.05).Based on gut microbiota functional analysis, probiotics significantly regulated metabolic pathways related to the endocrine system and cardiovascular diseases (P<0.05).Additionally, the composite probiotic increased acetic acid and butyric acid levels in feces and reduced serum bile acid content (P<0.01).Concurrently, four Lactiplantibacillus spp.strains exhibited strong self-aggregation ability (24 h>90%), with surface hydrophobicity tests indicating high hydrophobicity to xylene (23.38%-31.59%).Their adhesion rates to Caco-2 cells ranged from 2.66% to 10.00%, suggesting good potential for intestinal colonization to facilitate probiotic functions.This indicates that these strains possess a certain potential for intestinal colonisation, which may facilitate their probiotic functions within the host.In summary, the composite probiotic effectively ameliorates hyperlipidemia and related metabolic disorders by modulating the gut microbiota structure and metabolic function.
  • Screening of lactic acid bacteria capable of producing γ-aminobutyric acid and degrading nitrite, and evaluation of their probiotic properties
    SUN Yu, XIN Ming, WANG Yan, OU Haiying, ZHANG Kexin, LI Tianyu, FENG Jinqing, ZHU Lianghua, YE Dongqing, LI Changbao
    Food and Fermentation Industries. 2026, 52(8): 200-209. https://doi.org/10.13995/j.cnki.11-1802/ts.043902
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    γ-Aminobutyric acid (GABA) is a non-protein amino acid with multiple physiological functions, such as emotional regulation and blood pressure reduction, while nitrite is a common potential hazard factor in fermented products, which easily generates nitrosamines in the body and poses a carcinogenic risk.In this study, lactic acid bacteria producing γ-aminobutyric acid and capable of efficiently degrading nitrite were screened from natural fermented products.Specifically, 10 strains were identified by 16S rDNA sequencing.Meanwhile, the growth curve and acid production ability of the strains were determined, and their probiotic characteristics, including acid resistance, bile salt resistance, tolerance to artificial gastrointestinal fluids, and safety, were comprehensively evaluated.Results showed that 9 strains belonged to Lactobacillus and 1 strain belonged to Pediococcus.All 10 strains had a high ability to degrade nitrite, with SS1 showing the fastest degradation rate (95.70% at 12 h and 99.83% at 24 h), followed by LM2 (94.15% at 12 h and 99.10% at 24 h).In terms of GABA production, LS2 had the highest yield (1.53 g/L), followed by LM2 (1.20 g/L).In the tolerance evaluation, LS2 exhibited excellent acid resistance and high bile salt tolerance, while LM2 showed excellent tolerance to artificial gastrointestinal fluids.Through principal component analysis, the comprehensive scores of the probiotic characteristics of LS2 and LM2 were determined to be the top two.Therefore, LS2 and LM2 have high development potential and provide a theoretical reference for the development of healthy fermented vegetables and pickle products rich in GABA.
  • Physicochemical properties of yak skin collagen bundles and collagen fiber films prepared with different acids
    ZHOU Lihua, LUO Yihao, SUN Wancheng
    Food and Fermentation Industries. 2026, 52(8): 210-216. https://doi.org/10.13995/j.cnki.11-1802/ts.043824
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Collagen fiber film has an important role in sausage processing industry as an edible film.It was dedicated to investigate hydrochloric acid and acetic acid as swelling acids to prepare collagen fiber film from yak skin.The effect of acid swelling on the physicochemical properties of collagen fiber film was investigated.The fiber arrangement, triple-helix structure, and thermal stability in the collagen fiber film by scanning electron microscopy (SEM), Fourier infrared spectroscopy (FTIR), X-diffraction (XRD), and thermogravimetric analysis (TGA) was also characterized.The results showed that the hydrochloric acid group had greater tensile strength, lower water content, transmittance value, thermal shrinkage, swelling rate, and thermal swelling rate.SEM, XRD, TGA, and FTIR data indicated that yak skin collagen fibers formed collagen fiber bundles during acid swelling.The collagen fiber bundles in hydrochloric acid group were smaller and more ordered, which promoted intramolecular and intermolecular mutual cross-linking, and possessed higher triple-helix content, and could form a denser membrane structure.The hydrochloric acid treatment significantly improved the comprehensive performance of the collagen fiber membrane by regulating the microstructure of yak skin collagen fibers.
  • Effects of Suaeda salsa on the frozen storage stability of frozen dough and bread quality
    YANG Mengqing, RAO Jingjing, CHEN Longjiao, ZHONG Rongbin, LIANG Peng, ZHANG Min
    Food and Fermentation Industries. 2026, 52(8): 217-226. https://doi.org/10.13995/j.cnki.11-1802/ts.043656
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Frozen dough often suffers from quality deterioration during storage due to ice crystal growth and moisture migration, which damage the gluten network and compromise product quality.To develop novel frozen dough improvers, this study introduced the halophyte Suaeda salsa into frozen dough systems for the first time.The mechanisms underlying its effects were systematically investigated using low-field nuclear magnetic resonance, scanning electron microscopy, and texture analyzers to monitor water phase transitions, gluten network integrity, and fermentation kinetic parameters during frozen storage.The specific volume, textural properties, and sensory quality of bread were also evaluated.Results showed that S.salsa addition reduced the freezable water content and slowed moisture migration in dough.SEM analysis revealed decreased gluten network porosity and enhanced gas retention capacity with S.salsa incorporation.Bread containing 2% S.salsa exhibited optimal performance, showing improved specific volume, increased elastic modulus, reduced hardness and chewiness, along with the highest sensory scores compared to the control group.The findings demonstrate that S.salsa effectively prevents quality deterioration in frozen dough during storage.This study provides theoretical and technical support for utilizing S.salsa in frozen food industries.
  • Effects of sea red rice powder on physicochemical properties and antioxidant activity of unwashed sea bass (Lateolabrax maculatus) surimi
    ZENG Zezheng, XU Mingwei, CAO Yanghong, ZHU Lifeng, YU Hongxiang, QI Cen, DAI Ziru, DONG Qingliang
    Food and Fermentation Industries. 2026, 52(8): 227-237. https://doi.org/10.13995/j.cnki.11-1802/ts.043950
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this study, sea red rice powder (SRRP) was incorporated into unwashed sea bass surimi to enhance its gel properties.The effects of SRRP addition (0%, 2%, 4%, 6%, 8%, 10%) on physicochemical characteristics and antioxidant activity were systematically evaluated.Results demonstrated that SRRP significantly improved surimi quality.Increasing SRRP levels progressively enhanced textural properties, hardness increased from 2 317.67 g to 3 580.33 g, chewiness from 173.03 mJ to 251.97 mJ, and gel strength from 27 297.67 g·mm to 49 025.66 g·mm.Water-holding capacity elevated while cooking loss decreased.Low-field nuclear magnetic resonance analysis confirmed reduced free water content (from 5.23% to 3.46%) with moisture redistribution toward immobilized water.Rheological and Fourier transform infrared spectroscopy analyses revealed continuous increases in storage modulus (G′) and β-sheet content.Antioxidant capacity exhibited significant positive correlation with SRRP dosage, DPPH free radical, ABTS cationic radical, and hydroxyl radical scavenging rates increased from 48.40%, 52.73%, and 61.08% to 73.27%, 76.16%, and 69.73%, respectively.These findings demonstrated that SRRP effectively enhanced both quality attributes and antioxidant potential in unwashed sea bass surimi, providing novel insights for high-value utilization of functional rice resources and development of premium surimi products.
  • Screening, mutagenesis, and fermentation process optimization of high-yielding pyrroloquinoline quinone strains
    ZHENG Xiaoxian, WANG Hailong, ZHAN Qing, ZHOU Arong, JIE Xiaoling, LIN Mengdan, CHEN Xiuming, FANG Dongsheng
    Food and Fermentation Industries. 2026, 52(8): 238-245. https://doi.org/10.13995/j.cnki.11-1802/ts.043908
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Pyrroloquinoline quinone (PQQ) plays an important role in the fields of medicine, functional foods, cosmetics, and modern agriculture, with microbial fermentation being its economical and efficient production method.High-yielding PQQ strains in this study were screened to provide theoretical and technical support for industrial production.The research adopted a strategy combining high-throughput screening, spectrophotometric detection, and HPLC validation to isolate PQQ-producing strains from environmental wastewater.The strain with the highest yield was selected for 16S rDNA sequencing to determine its taxonomic position.Fermentation culture conditions for the strain were optimized, and mutagenesis was performed using atmospheric and room temperature plasma (ARTP) technology.Fermentation process studies were conducted in a 20 L fermenter.Results showed that a PQQ-producing strain FQ00818 with a yield of 25.6 mg/L was screened, and it was identified as Hyphomicrobium denitrificans.Through optimization of fermentation conditions, the PQQ yield of this strain increased to 41.2 mg/L.Using ARTP mutagenesis, a high-producing PQQ mutant strain FQ00818-31 was obtained with a shake-flask yield of 51.2 mg/L.In a 20 L fermenter, using a dynamic methanol fed-batch strategy, PQQ production increased to 772 mg/L.The strain screened in this study showed considerable industrial potential, and the rapid high-throughput screening method provided serves as a reference for the screening of other high-yielding PQQ strains.
  • Juice suitability and comprehensive evaluation analysis of different grape varieties
    LUO Xin, MUKAIDASI Abuduwupuer, DUAN Jihua, FENG Zuoshan, BAI Yujia, HUANG Donglan, AIHEMAITI Aisa
    Food and Fermentation Industries. 2026, 52(8): 246-256. https://doi.org/10.13995/j.cnki.11-1802/ts.043866
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The Juice processing suitability of eight major Xinjiang grape varieties was investigated to provide a reference for industry development.Physicochemical properties, bioactive components, and antioxidant capacities of the juices were analyzed.An evaluation method was established using correlation analysis, principal component analysis, hierarchical cluster analysis, and rational-satisfaction multidimensional value theory.Significant differences (P<0.05) occurred among juices for 22 quality indicators.Total anthocyanin, total flavonoid, and total phenol contents showed high inter-varietal variability (CV=46.25%, 36.62%, 29.39%, respectively).Juice yield and pH exhibited lower variability (CV=2.06%, 6.08%).principal component analysis extracted four principal components, accounting for 92.25% of cumulative variance.hierarchical cluster analysis and principal component analysis simplified quality indicators to six representative parameters, including juice yield, sugar-to-acid ratio, soluble sugar, total anthocyanin, tartaric acid, and total phenol content.A grape juice evaluation model based on rational-satisfaction theory yielded the comprehensive ranking as ‘Yan 73’ > ‘Marselan’ > ‘Cabernet Sauvignon’ > ‘Purple Doctor’>‘Petit Verdot’ > ‘Syrah’ > ‘Dornfelder’ > ‘Malbec’.This ranking was highly correlated with sensory evaluation results.This study provides a theoretical reference for grape juice processing in Xinjiang.
  • Investigation of novel ham-derived α-glucosidase inhibitory peptides using molecular docking and network pharmacology approaches
    WANG Daodian, WEI Guangqiang, XU Ziqi, WANG Yuzhu, HU Shaomei, LI Xiang, HUANG Aixiang, YANG Wen
    Food and Fermentation Industries. 2026, 52(8): 257-268. https://doi.org/10.13995/j.cnki.11-1802/ts.043632
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Dry-cured ham represents a potential source of bioactive peptides;however, studies investigating these peptides in dry-cured ham derived from local hybrid pigs remain relatively scarce.In this study, based on peptidomics identification combined with molecular docking, in silico analysis and in vitro experiments, this study screened novel α-glucosidase inhibitory peptides from hybrid pig ham (Yorkshire × Landrace × Dahe black ham) and analysed their potential mechanism of action for intervention in diabetes mellitus using network pharmacology.Results showed that two novel α-glucosidase inhibitory peptides, FLGFPTTKF and IIPADLEAK, were identified from a group of 137 peptides.These peptides demonstrated improved blood-brain barrier permeability and safety.FLGFPTTKF and IIPADLEAK were bound to the active site of α-glucosidase (His515, Asp440, Asn447, Pro442, Ala451, Ala454, Arg437, and Arg450), forming stable complexes primarily through hydrogen bonding, hydrophobic interactions, and electrostatic interactions.Activity validation demonstrated that both FLGFPTTKF (IC50=1.67 mg/mL) and IIPADLEAK (IC50=1.12 mg/mL) possessed potent α-glucosidase inhibitory activity.In contrast to IIPADLEAK, gastrointestinal digestion significantly increased the α-glucosidase inhibitory activity of FLGFPTTKF.Network pharmacological analyses suggested that SRC, STAT3, SIRT1, MMP9, PTGS2, REN, and ACE were key targets for FLGFPTTKF in the treatment of diabetes.FLGFPTTKF could exert functional activity by regulating 23 relevant pathways, including neuroactive ligand-receptor interaction, lipid and atherosclerosis, TNF signaling pathway and cAMP signaling pathway in the diabetic pathway.In conclusion, FLGFPTTKF is a novel α-glucosidase inhibitory peptide, and the study provides new insights for the analysis of the potential nutritional value and deep processing of dry-cured ham.
  • Effects of cooking methods on the quality characteristics of steamed pork ribs
    LIU Lina, SUO Biao, PAN Zhili, DONG Yating, HUANG Zhongmin, FAN Huiping
    Food and Fermentation Industries. 2026, 52(8): 269-279. https://doi.org/10.13995/j.cnki.11-1802/ts.043618
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    As a traditional Chinese dish, the quality characteristics of steamed pork ribs are easily affected by the cooking methods.To investigate the differences in quality characteristics of steamed pork ribs under different cooking methods, this study compared the effects of pretreatment (blanching, stir-frying, deep-frying) and steaming methods (atmospheric pressure, high pressure) on the moisture content, protein content, cooking loss rate, color difference, textural characteristics, moisture distribution and sensory scores of the pork ribs.The results showed that, under the same pretreatment method, the moisture content, hardness value, adhesion, chewiness, a* value, and the percentage of peak area of immobilized water gradually decreased with the increase of the steaming time of the ribs.The protein content, cooking loss rate, b* value, and the percentage of peak area of free water gradually increased.The ribs had the best luster (the L* values of the blanching group were 57.43 and 54.32, the L* values of the stir-frying group were 47.51 and 48.23, and the L* values of the deep-frying group were 42.75 and 47.13) and sensory scores at 40 min of atmospheric pressure steaming and 25 min of high pressure steaming for all three pretreatment methods.Under the same steaming time, the moisture content (atmospheric pressure steaming 30, 40 min and 50 min were 60.18 g/100 g, 58.79 g/100 g and 57.59 g/100 g, respectively;high pressure steaming 20 min, 25 min and 30 min were 59.36 g/100 g, 57.82 g/100 g and 57.86 g/100 g, respectively) and the relative content of free water of the ribs in the direct steaming group were the highest.The protein content (atmospheric pressure steaming 30 min, 40 min and 50 min were 25.61 g/100 g, 30.21 g/100 g and 29.71 g/100 g, respectively;high pressure steaming 20 min, 25 min and 30 min were 29.04 g/100 g, 31.17 g/100 g and 33.48 g/100 g, respectively) of the ribs in the blanching followed by steaming treatment group were the highest.The a* value, b* value, hardness value and sensory scores of the ribs in the deep-frying followed by steaming treatment group were the highest(sensory scores of 86.3 and 92.0, respectively).In conclusion, the quality of ribs was the best in the deep-frying followed by atmospheric pressure steaming for 40 min and deep-frying followed by high pressure steaming for 25 min treatment groups, and high pressure steaming effectively shortened the cooking time.This study provides a theoretical basis for the selection of suitable cooking methods and the industrialization of pre-steamed ribs.
  • Research on physicochemical quality and microbial community structure of wheat with different characteristics for Daqu making
    ZHANG Yanli, ZHENG Yibo, ZHANG Congzhi, SONG Jiaojiao, GE Xiangyang
    Food and Fermentation Industries. 2026, 52(8): 280-287. https://doi.org/10.13995/j.cnki.11-1802/ts.043942
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Wheat is a key raw material for the production of Daqu, and its quality is a core factor that affects the flavor, quality, and unique style of Baijiu.However, research on the selection of high-quality wheat varieties for Daqu making and the core microbial composition of Daqu-related wheat remains limited.To address this gap, this study compared the physicochemical properties and microbial community composition of seven different Daqu-making wheat varieties.This study conducted physicochemical analyses, high-throughput sequencing, correlation analysis, clustering analysis, and microbial community composition analysis.Results indicated that Fanmai 8, Xinong 977, and Xumai 39 stand out as high-quality wheat varieties for Daqu making based on their physicochemical properties.High-throughput sequencing identified Bacillus and Kroppenstedtia as the dominant bacterial genera and Rhizopus, Aspergillus, Thermoascus, and Pichia as the dominant fungal genera in the seven wheat sources.These genera acted as potential core microorganisms in Daqu-making wheat and played a crucial role in the development of Daqu.This study focused on the characteristics of yeast wheat raw materials and the impact of microorganisms on Daqu quality, analyzed their relationships and functions in the Daqu-making process, and offered theoretical support for the efficient screening of high-quality Daqu-making wheat.
  • Effects of daylily powder on fermentation quality of wheat dough and functional properties of bread
    FAN Longquan, LIU Yan, ZHANG Simin, ZHAI Xiaorui
    Food and Fermentation Industries. 2026, 52(8): 288-296. https://doi.org/10.13995/j.cnki.11-1802/ts.043708
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To enhance the nutritional function of bread, the experiment was conducted to explore the effects of different proportions of daylily powder (0%, 2%, 5%, 8%, mass fraction, same below) replacing wheat flour on the gelatinization characteristics of mixed flour, dough fermentation characteristics, bread texture characteristics, and bread baking quality.The effects of daylily powder on the antioxidant and digestive characteristics of bread were analyzed through in vitro experiments.Results showed that when the amount of daylily powder added was 5%, the hardness, elasticity, and chewiness of the dough were optimal, and the tensile breaking strength was optimal.When the addition amount was 8%, the texture index of the dough significantly decreased.Daylily powder had minimal effects on the pH and peroxide value of bread.When the addition amount was 5%, the bread had a higher specific volume and lower retraction rate.The bread featured a plump appearance and even coloration, with a soft, fluffy texture and a delicate fragrance of daylily, receiving the highest overall sensory evaluation.With the increase of addition, the contents of total polyphenols and total flavonoids in bread rose progressively, along with synchronous enhanced clearance rates against ABTS cationic radicals, DPPH free radicals, and hydroxyl radicals, and the activity of superoxide dismutase (SOD) and peroxidase (POD) was significantly enhanced.In the in vitro digestion experiment, the starch hydrolysis rate gradually decreased with increasing addition.Daylily powder significantly altered the relative proportions of different starch digestibility types in bread.The relative content of rapidly digestible starch (RDS) gradually decreased with increasing amount, while the slow digestible starch (SDS) and resistant starch (RS) progressively increased.Comprehensive data indicated that daylily powder could effectively enhance the nutritional quality, antioxidant activity and slow-digestion characteristics of bread.The experiment provided a theoretical basis for the development of functional baked products and the high-value utilization of daylily resources.
  • Impact of aging duration on quality characteristics of pickled Shanghang dried radish
    ZHAN Yishu, WU Zhiliang, HE Shengsheng, TONG Qiuxia, LIU Yuxuan, JIANG Yuji
    Food and Fermentation Industries. 2026, 52(8): 297-307. https://doi.org/10.13995/j.cnki.11-1802/ts.043630
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study investigated the changes in water content, water activity, pH, color, texture, total acidity, glucose, fructose, amino acids, and volatile flavor compounds of pickled Shanghang dried radish for 1, 2, 3, 4, 5, 6, 8, and 10 years.Results showed that water activity, water content, and pH of Shanghang dried radish continuously decreased during different storage years.Significant decreases were observed in L* value (lightness), b* value (yellowness), hardness, chewiness, and springiness, while a* value (redness) increased.Correlation analysis indicated positive correlations between water activity/moisture content/pH and L* value, b* value, hardness, chewiness, and springiness, but negative correlations with a*value.Changes in total acidity, glucose, and fructose content were not statistically significant.The total content of aromatic amino acids and bitter amino acids decreased, while the levels of sweet amino acids and umami amino acids remained relatively stable.A total of 46, 52, 53, 52, 49, 46, 41, and 39 volatile flavor compounds were detected in samples stored for 1 to 10 years, respectively.These compounds included alcohols, acids, esters, aldehydes, ketones, sulfur-containing compounds, and others.The diversity and concentration of volatile compounds were relatively higher between the 3rd and 5th years of storage, but subsequently decreased with prolonged storage.The overall flavor profile evolved from initially being dominated by pungency, spiciness, and fresh floral/fruity notes, transitioning towards roasted and mellow characteristics, and finally shifting towards caramel, nutty, and earthy/soil-like odors in the later stages.In conclusion, maintaining appropriate moisture content and pH is crucial during the long-term storage of pickled Shanghang dried radish to preserve desirable color and texture.Additionally, storage duration should be carefully controlled to prevent the development of undesirable off-flavors in the later stages.
  • Effects of Schizosaccharomyces pombe JM2-5 bioaugmentation on microbial community and flavor profile of Nongxiangxing Baijiu Daqu
    CHEN Xiaosong, LIU Jie, ZOU Wei, YANG Haiquan
    Food and Fermentation Industries. 2026, 52(8): 308-318. https://doi.org/10.13995/j.cnki.11-1802/ts.043520
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The esterase-producing yeast Schizosaccharomyces pombe JM2-5 was applied to the production of Nongxiangxing Baijiu Daqu, aiming to enhance the quality of Daqu, thereby improving the overall quality of Nongxiangxing Baijiu.In this study, Illumina Miseq sequencing, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and physicochemical analyses were employed to investigate the microbial communities, flavor compounds, and physicochemical properties about naturally fermented Daqu (control group) and fortified Daqu (experimental group).Difference analysis and correlation analysis were combined to elucidate the targeted regulation of microbial fortification on Daqu fermentation and the metabolic associations of characteristic differential flavor compounds.After bioaugmentation with the esterase-producing yeast Schizosaccharomyces pombe JM2-5, the fungal community diversity and overall microbial abundance in the fortified Daqu were significantly enhanced.The relative abundances of key functional microorganisms associated with liquefying activity and esterifying activity, such as Weissella, Pichia, and Aspergillus, were also increased to varying degrees.The esterification and liquefaction capacities of the enhanced Daqu were notably enhanced, while the acidity was significantly reduced.The content of flavor compounds in the fortified Daqu was significantly increased, with significant increases in the types and contents of esters and pyrazines.Notably, the contents of eight characteristic flavor substance, including phenylethyl alcohol, ethyl hexanoate, and tetramethylpyrazine, were significantly elevated.The bioaugmentation of Daqu with the esterase-producing yeast S.pombe JM2-5 optimized the microbial community, increased the abundance of related microorganisms, significantly enhanced enzyme activities, increased the content of flavor compounds, and reduced acidity.This study provides an effective approach for improving the quality and flavor of Daqu and optimizing the brewing process.
  • Effects of mixed-culture fermentation of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae on ethanol reduction and aroma profile of wine
    LI Binbin, GUO Huijing, JIA Wenting, LIU Zhanxia, MU Qian, LIU Ya, JIN Xinwen
    Food and Fermentation Industries. 2026, 52(8): 319-327. https://doi.org/10.13995/j.cnki.11-1802/ts.044507
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To explore the potential of indigenous non-Saccharomyces yeast in reducing ethanol content and enhancing aroma quality in wine, this study investigated the effects of pure, simultaneous, and sequential inoculations of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae on fermentation kinetics, physicochemical parameters, volatile composition, and sensory characteristics.Results showed that H.uvarum pure culture produced significantly lower ethanol levels than S.cerevisiae pure culture.Both simultaneous and sequential inoculations further reduced ethanol content by 1.24% and 2.59%, respectively (P<0.05), while increasing glycerol production.Mixed fermentations significantly enhanced total volatile compounds, with sequential inoculation showing the most pronounced effect.These fermentation strategies elevated concentrations of alcohols, esters, phenethyl compounds, and terpenes, while reducing octanoic and hexanoic acid levels.Key aroma compounds, including ethyl acetate, isobutanol, and isoamyl alcohol, showed enhanced accumulation.Sensory evaluation demonstrated improved wine quality through enhanced floral and fruity notes with reduced vegetal and mineral characteristics.These findings demonstrate that mixed-culture fermentation with H.uvarum and S.cerevisiae effectively produces wines with reduced ethanol content and superior aroma profiles, offering a promising approach for developing lower-ethanol wines with enhanced sensory quality.
  • Effects of different sorghum and saccharification duration on Fuyuxiang Baijiu flavor
    YANG Zaiyi, LIU Xiaoguang, YIN Zepei, FENG Liang, JIN Xiqing, TIAN Yingwen, WU Xianzhao, WU Can
    Food and Fermentation Industries. 2026, 52(8): 328-336. https://doi.org/10.13995/j.cnki.11-1802/ts.043376
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The different fermentation rounds fermented grains of Fuyuxiang Baijiu were used to analyze indicators such as distillate output and flavor ingredients by controlling sorghum and saccharification duration, cellar fermentation and distillation.Results showed that adding glutinous sorghum to raw materials could increase the distillate yield of fermented grains, while shortening the saccharification duration would lead to a decrease in distillate output.Different sorghum and saccharification duration under the same fermentation round had a significant impact on the distillate flavor ingredients.In the second round, shortening the saccharification duration of raw materials significantly reduced the total ester content of the distillate (different sorghum decreased by 11.3% and 18.5% respectively), and the initial reducing sugar content of fermented grains significantly affected the formation of flavor ingredients, such as total acids, alcohols other than n-propanol, acetaldehyde, and acetal (P<0.05).In the third round, shortening the saccharification duration of raw materials reduced the content of ethyl acetate and ethyl hexanoate in the distillate, and increased the content of ethyl lactate (P<0.05).In the fourth round, the contents of ethyl hexanoate, alcohols and aldehydes increased significantly after glutinous sorghum was added, and shortening the saccharification duration increased the content of total acid and total ester in the distillate (P<0.05).In the fifth round, shortening the saccharification duration significantly reduced the total acid and ethyl acetate content in the distillate (P<0.05).To sum up, sorghum and saccharification duration controlled in different fermentation rounds could significantly affect the flavor ingredients of the distillate.This study provides a certain reference basis for optimizing the multi-round fermentation production process of Fuyuxiang Baijiu.
  • Regioselectivity of glycosyltransferase UGT85A1 influenced by substrate conformational dynamics
    WANG Qiong, DUAN Peichen, XIAO Kaifeng, MA Zhongbao, CHEN Lei, SHI Guiyang, ZHAO Liting, DING Zhongyang
    Food and Fermentation Industries. 2026, 52(8): 337-345. https://doi.org/10.13995/j.cnki.11-1802/ts.045066
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Uridine diphosphate-glycosyltransferase (uridine diphosphate-glycosyltransferases, UGTs) play a crucial role in the glycosylation of natural products, but the mechanism of their substrate regioselectivity remains unclear, limiting their application in the synthesis of high-value glycosides.This study used UGT85A1 from Arabidopsis thaliana to analyze key factors influencing substrate regioselectivity and to achieve artificial regulation of regioselectivity through rational design.Molecular docking and molecular dynamics simulations revealed a significant negative correlation between the conformational torsion frequency of tyrosol at the active site and regioselectivity in UGTs from different sources.Site-directed mutagenesis of UGT85A1 via differential residue exchange near the active site successfully yielded mutants C128F and N26I, whose catalytic products changed from strictly specific to Salidroside to simultaneously producing Salidroside and Icariside D2.Further mechanistic analysis showed that the N26I mutation enhances the flexibility of the α-helix constituting the substrate pocket by disrupting the hydrogen bond network, while the C128F mutation weakens substrate binding by disrupting the interaction between tyrosol and residues in the pocket.Both provide favorable conditions for the dynamic movement of the substrate and increase the frequency of substrate torsion and conformational flexibility, thereby promoting the glycosylation of phenolic hydroxyl groups (generating Icariside D2), suggesting the important role of substrate torsion in the process of substrate regioselectivity.This study preliminarily elucidates the influence of substrate dynamic conformation on the tyrosol regioselectivity of plant UGTs and provides a reference for the rational design of regioselectivity for UGTs.
  • Functional evaluation and recombinant construction of lipopeptide surfactant from Sporosarcina koreensis
    LIU Jialin, LI Meng, NING Xiao
    Food and Fermentation Industries. 2026, 52(8): 346-352. https://doi.org/10.13995/j.cnki.11-1802/ts.043368
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To support the application of non-model Bacillus strains in biosurfactant development, this study evaluated the functional properties of a laboratory-isolated strain WZ1 and performed preliminary genetic engineering to enhance its biosurfactant production.16S rDNA sequencing identified WZ1 as Sporosarcina koreensis.Fermentation, acid precipitation, and methanol extraction were used to obtain crude metabolites.Lipopeptide surfactants with antimicrobial activity were confirmed by oil-spreading assays, thin-layer chromatography (TLC), and HPLC.Antibacterial activity of the fermentation broth and crude extract was assessed via Oxford cup assays against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Aspergillus niger, showing consistent inhibition across three biological replicates.Regulatory genes ComX and PhrC were cloned and inserted into plasmid PHT 43.These constructs were introduced into WZ1, and enhanced surfactant production was evidenced by increased oil-spreading diameters.This work provides foundational insight into the functional expression of lipopeptide surfactants in S.koreensis and offers preliminary validation of a gene-regulatory strategy for improving biosurfactant yield in non-model Bacillus species.
  • Establishment of a real-time fluorescent PCR assay for detection of Limosilactobacillus
    XING Yudi, ZHANG Xiaobo, ZHENG Qiuyue, FANG Huiting, HE Jian, WANG Xu, DE Sharuna, PEI Xiaoyan, WANG Wei, PIAO Yongzhe
    Food and Fermentation Industries. 2026, 52(8): 353-359. https://doi.org/10.13995/j.cnki.11-1802/ts.043796
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Food strains of Limosilactobacillus mainly include Limosilactobacillus fermentum and Limosilactobacillus reuteri.Based on the needs of rapid and accurate identification of edible strains, a real-time fluorescent PCR (qPCR) test for Limosilactobacillus strains was developed.Specific primers and probes were designed based on the L. fermentum dnaJ gene and the L.reuteri groL gene.At the same time, 33 strains of Lactobacillus, Bacillus, and other strains were collected as negative strains for cross-reactivity, and the experimental results showed that the primers and probes designed in this paper had no cross-reactivity to other strains.The amplification efficiencies (E) of the qPCR methods for L.fermentum and L.reuteri were 87.9% and 95.6%, respectively, and the LOD values were 1.91×102 and 5.33×102 pg/μL.To verify the applicability of the methods, the qPCR methods were used to isolate and characterize L.fermentum and L.reuteri from food samples, while the 16S rRNA gene sequencing was used to verify the consistency of the two methods to identify the strains.For food samples, this study used the SYBR Green qPCR method to detect five antibiotic resistance genes in five strains of L.fermentum and four strains of L.reuteri.It was found that the detection rate of tetracycline tetA resistance genes was high, indicating the existence of food safety hazards.The experimental results showed that the qPCR method established was suitable for the identification of Limosilactobacillus species with good specificity, high amplification efficiency and sensitivity.
  • Determination of five sugars in tea by high performance liquid chromatography with post-column derivatization
    LI Lixia, JIANG Bin, WANG Congming, YAN Jingna, LUO Xueping
    Food and Fermentation Industries. 2026, 52(8): 360-367. https://doi.org/10.13995/j.cnki.11-1802/ts.043930
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study established an analytical method based on liquid chromatography coupled with post-column derivatization for the simultaneous determination of xylose, fructose, mannose, glucose, and sucrose in tea samples.Separation was achieved using an Asahipak NH2P-50 4E column (250 mm×4.6 mm, 5 μm) with a gradient elution program and a mobile phase composed of acetonitrile and water containing 0.5% H3PO4.The flow rate was set at 0.8 mL/min, and the column temperature was maintained at 40 ℃.Post-column derivatization was performed at 110 ℃, involving oxidation with periodic acid (2.0 g/L) followed by color development with MBTH (1.0 g/L).Detection was carried out using a UV-visible detector set at 670 nm.The results demonstrated good linear relationships between concentrations and peak areas for all five sugars.The limits of detection (LODs) ranged from 2.25 to 22.41 μg/mL, and the limits of quantitation (LOQs) ranged from 6.83 to 67.91 μg/mL.Spiked recoveries were between 98% and 104%.This method was applied to determine the sugar content in 59 green and black tea samples.Sucrose, fructose, and glucose were detected in all samples, whereas xylose and mannose were absent in some.The total sugar content in green tea made from fresh leaves of the same tenderness level was significantly higher than that in black tea of comparable tenderness.In green tea, the total content of the five sugars ranged from 8.19 to 16.78 mg/g, with sucrose being the most abundant [(7.83±1.93) mg/g], followed by fructose [(1.74±0.23) mg/g] and glucose [(1.56±0.23) mg/g].Moreover, green tea with lower tenderness exhibited a significantly higher total sugar content than that with higher tenderness.In black tea, the total sugar content ranged from 4.34 to 7.02 mg/g, with fructose [(2.95±0.60) mg/g], glucose [(2.43±0.61) mg/g], and xylose [(0.66±0.48) mg/g] as the predominant sugars, while sucrose content was relatively low [(0.21±0.10) mg/g].The proposed method offers advantages such as simple operation, low reagent cost, and high recovery, making it a valuable technical support for selecting superior tea varieties, improving cultivation practices, optimizing processing techniques, and enhancing tea quality.
  • Analysis of polyphenolic compound differences in three colored onion bulbs based on widely targeted metabolomics combined with multivariate statistical methods
    LIU Yuchen, CHENG Kaiqi, LUO Zhixin, XIAO Jingzhe, XI Linjie, SU Wen, JIN Wengang
    Food and Fermentation Industries. 2026, 52(8): 368-376. https://doi.org/10.13995/j.cnki.11-1802/ts.044102
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to compare the differences in polyphenolic compounds of colored onions, polyphenol metabolite compositions and their differences in three different colored onion bulbs (purple, white, and yellow) were analyzed by ultra-high performance liquid chromatography-tandem mass spectrometry widely targeted metabolomics coupled with multivariate statistical methods.The results showed that a total of 528 polyphenolic metabolites were identified in three colored onions, mainly including flavonoids, phenolic acids, lignans, coumarins and other components.The relative content of flavonoids was the highest in yellow onions (92.1%) and the lowest in white onions (60.32%);the content of phenolic acids was the highest in white onions (35.72%) and the lowest in yellow onions (6.34%);the content of lignans and coumarins was the highest in white onions (3.37%) and the lowest in yellow onions (1.18%).Principal component analysis showed that the variance contributions of PC1 and PC2 were 46.43% and 22.06%, respectively, with a cumulative contribution of 68.49%, suggesting that it was possible to achieve differentiation of colored onions by polyphenol metabolites.Orthogonal partial least squares discriminant analysis showed that the sample points of the three onion species were well separated, intuitively indicating significant differences in their metabolic profiles.A total of 115 differential metabolites (1,3,6-trihydroxy-2,5,7-trimethoxy-9-anthracenone, 1-O-feruloylquinic acid, 5′-methoxyisolarchitol-9′-O-glucoside, and others) were screened at multiplicity of difference≥2 or≤0.5, variable importance in projection≥1, and P<0.05.KEGG pathway analysis suggested that anthocyanin biosynthesis, biosynthesis of various plant secondary metabolites and tyrosine metabolism were the core pathways driving the differences.These results reveal a comprehensive polyphenol signature profile among colored onion varieties and provide a scientific basis for developing their phytochemical composition.
  • Analysis and comprehensive evaluation of fruit quality of 65 Prunus cerasifera Ehrh germplasm resources in Xinjiang
    SUN Yanlei, YANG Fenfen, WANG Yatong, LI Junqi, FAN Yingpiao, RAZIYA·Barat, DIAO Yongqiang, ZHANG Shikui, GENG Wenjuan
    Food and Fermentation Industries. 2026, 52(8): 377-385. https://doi.org/10.13995/j.cnki.11-1802/ts.043746
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study used 65 Prunus cerasifera Ehrh.collected from two regions of Xinjiang as test materials.Measurements covered the descriptive phenotypes, quantitative traits, flavor quality, and nutritional quality of the fruits.Correlation analysis and principal component analysis identified the main factors influencing fruit quality.Based on the extracted comprehensive scores, the study ranked the sixty-five accessions.Systematic cluster analysis then explored their taxonomic relationships.Results indicated that the Shannon diversity index for descriptive traits ranged from 0.079 to 1.410, while the coefficient of variation for quantitative traits spanned 3.05%-225.95%.Notably, total phenolic content and peel b* value exhibited the highest CVs at 225.95%, 186.85%, and 205.52%, respectively.Significant correlations existed between various fruit traits.Cluster analysis grouped the Prunus cerasifera Ehrh.Accessions into five categories:large-fruit germplasm with high soluble sugars, high-VC germplasm, high-soluble-solids germplasm, small-fruit germplasm, and high-phenolic-content germplasm.Principal component analysis extracted five principal components with eigenvalues>1, accounting for 80.621% of the cumulative variance.The findings demonstrated rich genetic diversity in fruit phenotypic and quality traits among Xinjiang Prunus cerasifera Ehrh.The comprehensive evaluation screened six superior germplasms:Accessions 2369, 2433, and 2436 appeared suitable for processing into puree and jam;germplasms YL9-1 and YL5-6 showed potential for antioxidant health products;and accession YL13-2 was suitable as a natural acidulant.
  • Comprehensive evaluation of suitability of seabuckthorn juice production from different regions in Shanxi based on multivariate statistical analysis
    WANG Yuanyuan, LI Tian, LYU Zhaolin, WANG Zheng, LI Yonghai
    Food and Fermentation Industries. 2026, 52(8): 386-395. https://doi.org/10.13995/j.cnki.11-1802/ts.043644
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Sensory evaluation and determination of physicochemical indicators, nutritional components, and bioactivity were performed on sea buckthorn juice from different producing areas.Using difference, correlation, principal component, and cluster analyses, a comprehensive evaluation was conducted on sea buckthorn juice from five producing areas in Shanxi to assess the suitability of sea buckthorn from different regions for juice production.The sensory comprehensive score of Lanxian sea buckthorn juice was the highest, showing significant differences (P<0.05) compared to juice from other producing areas.There were significant differences (P<0.05) in the content of quality indicators among sea buckthorn juices from different producing areas, particularly in total anthocyanin content, ABTS cationic radical scavenging rate, and pancreatic lipase inhibition rate.The correlation analysis results showed that the DPPH free radical scavenging rate was significantantly positively correlated with L* value, a* value, juice yield, α-glucosidase inhibition rate, as well as total sugar, total flavonoid, and total amino acid content (P<0.01), while displaying a highly significant negative correlation with viscosity (P<0.01).Among meteorological factors, extreme low temperatures, sunshine hours, and other key indicators such as total anthocyanins and antioxidant activity are significantly correlated (P<0.05).The principal component analysis extracted four principal components, with a cumulative contribution rate of 100%.The comprehensive scores were in order from high to low:Lanxian sea buckthorn juice, Lüliang Mountain sea buckthorn juice, Wenshui County sea buckthorn juice, Wutai Mountain sea buckthorn juice, and Youyu County sea buckthorn juice.This study provides a important reference for selecting suitable producing areas for sea buckthorn juice production.
  • Preparation and application of supramolecular solvents in determination of aflatoxins in silkworm pupae powder
    WANG Dongxu, WEI Zheng, WANG Yanyan, YANG Fan, HU Simeng
    Food and Fermentation Industries. 2026, 52(8): 396-402. https://doi.org/10.13995/j.cnki.11-1802/ts.044876
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Based on the food safety risks caused by aflatoxin contamination in silkworm pupa powder, a high-throughput detection method was developed using salting-out assisted supramolecular solvent liquid-liquid extraction combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for simultaneous determination of four aflatoxins in silkworm pupa powder.After optimizing the key factors such as the composition and amount of supramolecular solvent,and the amount of salt,silkworm pupae powder samples were first subjected to extraction with a 1-heptanol/tetrahydrofuran/water-based supramolecular solvent, then salted out by sodium sulfate, separated on a C18 column, and finally determined by electrospray tandem mass spectrometry in positive ion and multiple reaction monitoring (MRM) mode, followed by external standard quantification.A strong linear response (r>0.999) was observed for all four aflatoxins across the tested range of 0.1 to 10.0 ng/mL.The established method provided detection and quantification limits of 0.03-0.12 μg/kg and 0.1-0.4 μg/kg, respectively.At three different concentration levels, the average recoveries were 77.3%-99.2%, and the relative standard deviations were 0.4%-5.2%.This method offers a simple, green and low-cost alternative for the rapid qualitative and quantitative analysis of 4 kinds of aflatoxins in silkworm pupae powder.
  • Research progress on enzymatic rational design of cytochrome P450 in metabolic engineering
    HUANG Zikang, YU Shen, YU Wenkang, QI Feng
    Food and Fermentation Industries. 2026, 52(8): 403-410. https://doi.org/10.13995/j.cnki.11-1802/ts.043006
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Metabolic engineering enables cells to achieve directional synthesis of target products by reprogramming microbial metabolic networks.Cytochrome P450 (CYP450), serving as a key biocatalytic component within metabolic pathways, is capable of catalyzing diverse chemical reactions and holds significant application potential.In recent years, rational design strategies, combined with molecular dynamics simulations and machine learning techniques, have become crucial tools for the targeted modification of CYP450 enzymes, allowing for efficient optimization by analyzing three-dimensional structure and electron transfer pathways of the enzyme.This systematic review provides a comprehensive analysis of CYP450 enzyme rational design strategies, with particular emphasis on their biotechnological applications spanning natural product biosynthesis, xenobiotic metabolism, and environmental bioremediation.The future technical challenges and development directions are envisaged.
  • Research progress on application of machine vision technology in food inspection
    HE Qing, SUN Yingying, LIU Wenqiu, GAO Liyin, LI Fengyong, ZHANG Chan
    Food and Fermentation Industries. 2026, 52(8): 411-419. https://doi.org/10.13995/j.cnki.11-1802/ts.043465
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Compared with traditional manual sensory methods, machine vision offers higher efficiency, objectivity, and repeatability in food appearance inspection.With the advancement of image processing technologies and artificial intelligence, machine vision systems have been continuously optimized and upgraded.By integrating with technologies such as spectroscopy and electronic nose, these systems have significantly improved detection efficiency, accuracy, and robustness.This review introduces the fundamental components, key technical principles, and advanced image processing algorithm of both standalone machine vision systems and multi-source fusion frameworks.It also summarizes typical application cases of the two types of systems in areas such as food quality grading, freshness assessment, and adulteration detection.Furthermore, the review analyzes current key technical challenges, including limited model generalization and the complexity of multimodal data fusion, and finally outlines future development directions.The aim is to provide systematic references for researchers and industry practitioners, promoting in-depth research and widespread application of machine vision technologies in the field of food inspection.
  • Metabolic mechanism and regulation strategies of polyfunctional thiols in beer brewing
    LIU Huiquan, ZHAO Jianghua, CUI Yunqian, CAI Lei
    Food and Fermentation Industries. 2026, 52(8): 420-426. https://doi.org/10.13995/j.cnki.11-1802/ts.043642
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Thiols are a class of highly volatile sulfur-containing compounds.Recently, some polyfunctional thiols have attracted widespread attention due to their significant impact on the flavour of beer.Previous research findings have been compiled in this review to provide a scientific basis for the flavour control of polyfunctional thiols in beer brewing.Specifically, the types and states of polyfunctional thiols, the mechanism of release from bound to free states, and the factors influencing their content in beer, malt, and hops are summarized.Furthermore, effective strategies for increasing the content of polyfunctional thiols in beer are identified, based on raw materials, fermentation process management, and other supporting measures.
  • Research progress on extraction, determination, and biological activity of 1-deoxynojirimycin from mulberry leaves
    WU Xiaohui, LIU Jielin, ZHOU Liangfu, ZHANG Yingying, CAO Jiacheng, LU Yaxin, TANG Xia, SHENG Qinghai
    Food and Fermentation Industries. 2026, 52(8): 427-435. https://doi.org/10.13995/j.cnki.11-1802/ts.043773
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    1-deoxynojirimycin (DNJ) is a naturally occurring alkaloid that has been identified in mulberry leaves.It has been demonstrated that the substance under scrutiny is an effective glycosidase inhibitor, with the potential to reduce blood sugar levels.In addition to this, a number of biological activities have been observed in the substance, including the capacity to lower lipids, to act as an antiviral, and to elicit anticancer effects.The present paper sets out the various methodologies currently employed for the extraction of DNJ, including thermal extraction, ultrasonic extraction, microwave extraction and reflux extraction.The primary method for determining DNJ is high performance liquid chromatography.However, a comprehensive and methodical review of the extant literature on the biological activity of DNJ remains to be undertaken.This article comprehensively reviews the efficacy and mechanism of action of DNJ, and explores its extraction and determination methods, as well as the latest developments in research on its biological activity.The article's objective is to serve as a foundational reference for future research endeavours concerning DNJ.
  • Research progress on rapid detection technology of antibiotic residues in animal-derived foods
    YANG Yuxiang, LIU Chengwu, LIU Chang, XIU Fuxiao, WANG Pengpeng, YANG Min, HE Miao, LIN Shumei
    Food and Fermentation Industries. 2026, 52(8): 436-446. https://doi.org/10.13995/j.cnki.11-1802/ts.044101
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The issue of antibiotic residues in animal-derived foods poses a serious threat to consumer health and public safety.Although traditional detection methods are accurate, they rely on large-scale instrumentation, involve complex operations, and are time-consuming, making them unsuitable for on-site rapid screening requirements.In contrast to traditional large-scale instruments, rapid antibiotic residue detection technologies offer significant advantages including lower cost, simplified operation, and high-throughput detection within short timeframes, garnering widespread attention from researchers.This review summarizes the current status of antibiotic residues in animal-derived foods and recent advances in the application of rapid detection technologies.The advantages and disadvantages of various detection techniques are evaluated.Furthermore, the challenges and future development trends of rapid detection technologies for antibiotic residue analysis are discussed, aiming to provide a reference for further in-depth research.
  • Research progress in preparation and application of protein-based films
    LIAN Huilin, QIU Jiarong, GUO Fengxian, ZHENG Zongping
    Food and Fermentation Industries. 2026, 52(8): 447-456. https://doi.org/10.13995/j.cnki.11-1802/ts.043496
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In recent years, with the increasing demand for environmental protection and sustainable development, the research of bio-based materials has become a hot spot in the field of materials science.Protein-based films, as a kind of green material, have been widely concerned for their biodegradability and biocompatibility.This type of film is mainly prepared from natural proteins.It not only has good biodegradability and biocompatibility, but also has excellent mechanical properties and film-forming characteristics.It can be naturally degraded in various environments, thus effectively reducing environmental pollution.This review elaborates on the application status of protein-based film preparation methods in food packaging, medical and health care, environmental protection and other fields, analyzes the current challenges and prospects for future development.
Office Online
Journal Online
Download
More...
News
More...
Notice on "China & Europe Food and Beverage Consumption and Innovation Forum" in Cologne, Germany
Notice on Attending Anuga in Cologne, Germany
Good News | "Food and Fermentation Industry" was successfully selected as the T1 category of the "Cl
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
Notice Board
Wechat
Visited
    Total visitors: 　
    Visitors of today: 　
    Now online:
Powered by Beijing Magtech Co. Ltd,.