15 December 2025, Volume 51 Issue 23
    

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  • Multi-strategy metabolic engineering of Escherichia coli for L-phenylalanine production
    WANG Xiaonan, WANG Xuehui, WANG Xiaochao, WANG Jing, CHEN Ning
    Food and Fermentation Industries. 2025, 51(23): 1-10. https://doi.org/10.13995/j.cnki.11-1802/ts.042683
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    L-phenylalanine(L-Phe) is an essential amino acid for both humans and animals, with widespread applications in the food, pharmaceutical, and feed industries.With the increasing market demand, problems such as low production efficiency of traditional microbial fermentation methods have been gradually highlighted, so it is necessary to obtain an efficient and stable L-Phe producing strain.In this study, we first constructed an L-Phe-producing Escherichia coli engineering bacterium based on traditional metabolic engineering strategies, and obtained an L-Phe-producing strain by means of lifting the feedback inhibition, optimizing the expression level or activity of key enzymes of the shikimate pathway, optimizing the supply of precursors, such as phosphoenolpyruvic acid and erythrose 4-phosphate by means of promoter engineering, deactivating the synthesis pathway of the byproduct acetic acid and optimizing amino acid transporter pathway.To further improve production performance, a global transcription machinery engineering(gTME) strategy was employed.This involved constructing a random mutagenesis library for the rpoD gene, which encodes the σ70 factor, and the rpoA gene, which encodes the α subunit of RNA polymerase, as well as developing an L-Phe biosensor-based detection circuit to screen for high-yield mutants.The engineered strain PHE-56 achieved an L-Phe titer of 79.68 g/L, a productivity of 1.66 g/(L·h), and a yield of 22% in a 5 L fermenter after 48 hours of fed-batch fermentation.This study combines multiple metabolic engineering strategies, demonstrating the efficacy of gTME in metabolic engineering, providing a new perspective for the development of an L-Phe cell factory, and offering a promising strain platform for the industrial production of L-Phe.
  • Functional research of the small secreted cysteine-rich protein FGSG_10443 in Fusarium graminearum
    ZHENG Simin, HU Zheng, MAO Xiaonan, HUANG Qingwen, ZHANG Zhiqi, NIE Dongxia, HAN Zheng, FAN Kai
    Food and Fermentation Industries. 2025, 51(23): 11-19. https://doi.org/10.13995/j.cnki.11-1802/ts.042235
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    Fusarium head blight (FHB), caused by Fusarium graminearum, poses a significant threat to the yields of wheat and other crops, as well as to food security.Small secreted cysteine-rich proteins (SSCRPs) play a crucial role in the infection process of plant pathogens.Nevertheless, their functions in F.graminearum have not been previously reported.In this study, through homologous recombination and polyethylene glycol (PEG) mediated protoplast transformation, the knockout mutant (ΔFGSG_10443) of the SSCRP-coding gene FGSG_10443 and its complementation strain were obtained.Phenotypic analysis revealed that compared to the wild type and the complementation strains, ΔFGSG_10443 exhibited no significant differences in vegetative growth, sexual reproduction, and deoxynivalenol production;however, the conidial production was reduced by 30.13%.Environmental stress assays demonstrated that the ΔFGSG_10443 mutant exhibited increased sensitivity to sodium dodecyl sulfate and H2O2.Pathogenicity assays indicated a significant reduction in the virulence of ΔFGSG_10443 on wheat heads and coleoptiles.Compared with the wild type and complementation strains, the disease incidence of wheat heads and the lesion length of coleoptiles decreased by 70.05% and 66.24%, respectively.Collectively, these findings suggest that FGSG_10443 is involved in the conidial production, responses to environmental stresses, and the pathogenicity of F.graminearum.Nonetheless, the specific mechanism of action still requires further investigation.
  • Optimization of 2-phenylethanol fermentation and transcriptomic analysis of Zygosaccharomyces rouxii
    XU Linglong, SHANGGUAN Lingling, XIE Yaoru, CHEN Sheng, DAI Jun
    Food and Fermentation Industries. 2025, 51(23): 20-29. https://doi.org/10.13995/j.cnki.11-1802/ts.042003
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    2-Phenylethanol(2-PE), a widely used organic chemical raw material, has significant application value in various industrial fields.Currently, biosynthesis has gradually surpassed traditional natural extraction and chemical synthesis methods for 2-PE production because of its advantages of high efficiency and environmental sustainability, thereby exhibiting promising development prospects.However, the current microbial resources for 2-PE synthesis remain limited.To explore new microbial resources for the biosynthesis of 2-PE, this study used the highly 2-PE-tolerant Zygosaccharomyces rouxii as the starting strain.To enhance the Shikimate and Ehrlich pathways responsible for 2-phenylethanol biosynthesis.The culture medium was optimized using single-factor experiments.Subsequently, transcriptome sequencing and quantitative real-time PCR analyses were conducted to validate transcription-level variations in the strain under different culture conditions.Finally, fed-batch fermentation was conducted in a 5 L fermenter.The results indicate that the optimal culture medium for fermenting 2-phenylethanol comprises 60 g/L glucose, 6.6 g/L L-phenylalanine, 0.71 g/L MgSO4·7H2O, and 1.7 g/L yeast nitrogen base.Under these conditions, transcriptome sequencing confirms that genes associated with the Ehrlich pathway in Z.rouxii are significantly expressed;consequently, the yield of 2-phenylethanol in the fermenter reaches 4.10 g/L by optimization the processes—an increase of 70.8% compared to initial flask yields.This research establishes a foundation for subsequent metabolic engineering modifications of Z.rouxii for industrial production.
  • Research on the biosynthesis of 1,6-hexanedial
    CHENG Nan, ZHANG Quan, LI Guohui, MAO Yin, DENG Yu
    Food and Fermentation Industries. 2025, 51(23): 30-36. https://doi.org/10.13995/j.cnki.11-1802/ts.042399
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    1,6-Hexanedial serves as a key precursor for polyamides(such as nylon-6,6), polyesters, and polyurethanes.However, its chemical synthesis suffers from high costs, poor sustainability, and environmental risks.To develop an eco-friendly biosynthetic route, this study constructed an 1,6-hexanedial production pathway using adipic acid as the substrate, and enhanced biosynthesis efficiency through targeted gene knockout and fermentation optimization, combined with in vitro catalysis to alleviate product toxicity, thereby improving 1,6-hexanedial accumulation.Results demonstrate that knockout of specific endogenous aldehyde reductase genes combined with fermentation optimization markedly increased yields.The engineered strain achieved 190 mg/L 1,6-hexanedial via in vivo fermentation, representing a 20.3-fold improvement over the parental strain.Subsequent in vitro catalysis elevated production to 295.8 mg/L, corresponding to a 32.2-fold enhancement.This titer stands as the highest reported value in 1,6-hexanedial biosynthesis to date.This work establishes a foundational strategy for biosynthesizing aliphatic dialdehydes.
  • Secretory expression of phospholipase D in Streptomyces mobaraensis and its enzymatic properties
    GUAN Xingzi, ZHOU Jingwen, QIU Jieru, ZHANG Ni, LIU Song
    Food and Fermentation Industries. 2025, 51(23): 37-44. https://doi.org/10.13995/j.cnki.11-1802/ts.042589
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    Phospholipase D (PLD;EC 3.1.4.4), a key biocatalyst that mediates the hydrolysis of lecithin into functional phospholipids, has significant industrial applications in the food and pharmaceutical sectors.In this study, we successfully developed a novel and highly efficient heterologous expression system for PLD in Streptomyces mobaraensis for the first time.The PLD gene from S.racemochromogenes 10-3 was integrated into the transglutaminase (TGase) gene locus of S.mobaraensis DSM40587 using CRISPR-Cas9 genome editing, generating recombinant strain SM-PLD1.Fermentation experiments demonstrated that after 36 h of shake-flask fermentation, the extracellular PLD activity of SM-PLD1 reached 131.20 U/mL.To further enhance enzyme production, promoter engineering was employed.The strong glyceraldehyde-3-phosphate dehydrogenase promoter (Pgapdh) replaced the native TGase promoter in SM-PLD1, leading to the creation of SM-PLD2, which exhibited a remarkable 48% increase in enzyme activity, reaching 194.29 U/mL.Subsequently, a second PLD gene expression cassette was introduced into the chitosanase gene locus of SM-PLD2, generating the recombinant strain SM-PLD2d.This strain demonstrated an impressive enzyme activity of 244.66 U/mL, representing an 86% increase compared to the initial strain SM-PLD1.The purified recombinant PLD showed a specific activity of 726.31 U/mg, with optimal reaction conditions at 50 ℃ and pH 7.5.Moreover, the enzyme exhibited excellent stability, retaining over 50% of its activity after incubation at 30-50 ℃ for 2 hours.Additionally, the recombinant PLD successfully catalyzed the synthesis of phosphatidylserine using 2-methyltetrahydrofuran as the reaction medium.These findings not only provide valuable insights into the enzymatic properties and catalytic performance of PLD but also offer a robust theoretical foundation and technical framework for the large-scale production of PLD and the green synthesis of functional phospholipids, paving the way for future industrial applications and further research in this promising field.
  • The role of disulfide bonds in aryl sulfotransferase IV using site-directed mutagenesis
    YUAN Shuming, LI Congxu, LI Chen, SHI Changqian, ZHOU Xianxuan
    Food and Fermentation Industries. 2025, 51(23): 45-52. https://doi.org/10.13995/j.cnki.11-1802/ts.042401
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    Heparin, a highly sulfated glycosaminoglycan, exhibits critical biological activities including anticoagulation, antilipidemia, anti-inflammation, antitumor effects, and bacterial adhesion inhibition, driving its substantial demand in medical and biotechnological applications.Aryl sulfotransferase IV (AST Ⅳ) plays a pivotal role in the microbial-enzymatic synthesis of heparin by enabling efficient synthesis and cost-effective regeneration of the sulfonate donor 3′-phosphoadenosine-5′-phosphosulfate (PAPS).This study optimized the codon usage of AST Ⅳ based on codon preference, constructed the recombinant expression vector pET32b-AST Ⅳ, and achieved its heterologous expression in Escherichia coli.Site-directed mutagenesis substituted cysteine residues with alanine, while molecular dynamics simulations elucidated the impact of disulfide bonds on enzymatic activity.Results demonstrated that mutations at Cys66 and Cys82 significantly reduced catalytic efficiency [kcat/Km values:(80.53±23.44), (104.85±25.17) L/(s·mol), respectively] compared to wild-type AST Ⅳ[(139.13±25.06) L/(s·mol)].AST Ⅳ Cys232 produced in Origami(DE3) exhibited 1.2-fold higher activity than that from BL21(DE3).Molecular simulations confirmed a disulfide bond between Cys66 and Cys82, with enhanced structural folding directly correlating to improved PAPS regeneration efficiency.These findings highlight the critical role of disulfide bond formation in modulating AST Ⅳ activity, providing insights for rational enzyme engineering to optimize heparin biosynthesis.
  • Heterologously expression, characterization and application of key proteolytic enzyme GME238_g from Aspergillus oryzae BL18 in soy sauce fermentation
    LIU Yiyang, CHEN Huating, LIU Chunfeng, LI Qi, NIU Chengtuo
    Food and Fermentation Industries. 2025, 51(23): 53-62. https://doi.org/10.13995/j.cnki.11-1802/ts.042000
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    Aspergillus oryzae is the most widely used starter in the production of bean-based fermented foods (such as soy sauce and broad bean paste) due to its strong ability to produce proteolytic enzymes.However, the researches on the key proteolytic enzymes from A.oryzae are still lacking.Based on our previous research, this study aimed to heterologously express the key proteolytic enzyme GME238_g from A.oryzae BL18 in Komagataella phaffii GS115, to characterize its enzymatic properties and to evaluate its application in soy sauce fermentation.The results showed the optimal temperature and optimal pH of GME238_g were 45 ℃ and pH 8, which also displayed preferable stability in pH 5-6.This enzyme also showed good stability towards high salinity since GME238_g was still active after treatment at 180 g/L salinity for 6 days.Moreover, the hydrolysis degree of GME238_g towards globulin and albumin reached 35.2% and 28.2%.Finally, this enzyme was applied in the initial stage of soy sauce fermentation.Compared with control group, the concentration of free amino acids in soy sauce with the addition of GME238_g was increased by 21% while the volatile flavour substances were enriched in both quantity and concentration.The addition of GME238_g also enhanced the sensory evaluation scores of soy sauce.
  • Purification and characterization of extracellular proteases from Bacillus pumilus
    PAN Jinquan, CHEN Limin, LAO Liying, ZHOU Xianjiao
    Food and Fermentation Industries. 2025, 51(23): 63-70. https://doi.org/10.13995/j.cnki.11-1802/ts.043610
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    To discover protease resources with novel peptide bond selectivity,the purification procedures, enzymatic properties and hydrolytic capacity of extracellular proteases from Bacillus pumilus were systematically investigated.Two serine protease fractions, designated P0 and P1, were successfully isolated from the B.pumilus fermentation broth through ultrafiltration, ion-exchange and gel filtration chromatography.Their specific activities reached 5 768 U/mg and 6 873 U/mg, respectively.The molecular weights of P0 and P1 were estimated to be 20.3 kDa and 34 kDa based on SDS-PAGE.Both proteases exhibited maximum activity at 50-55 ℃, with optima pH at 8.5 (P0) and 9.6 (P1).Stability profiles showed both proteases retained activity within pH 7-10 and at temperatures ≤45 ℃.P0 activity showed no sensitivity to tested metal ions and demonstrated higher tolerance to SDS (retaining 86% activity in 1% SDS).Conversely, EDTA, Zn2+, Mn2+, and Fe2+ significantly inhibited P1 activity, while Co2+, Ca2+, and Cu2+ significantly enhanced it.Cleavage specificity analysis revealed similar cleavage sites on the insulin β-chain for P0 and P1, differing significantly from trypsin and papain.Both proteases could efficiently hydrolyze soybean protein.Hydrolysis for 6 hours produced a hydrolysate where peptides with molecular weights <5 kDa constituted over 80% of the products, and small peptides (molecular weight <1 kDa) accounted for 60% of these.These results indicate that proteases P0 and P1 from B.pumilus possess broad cleavage specificity and can efficiently hydrolyze substrate proteins.
  • Lactobacillus delbrueckii CCFM1337 alleviates vulvovaginal candidiasis in mice by improving vaginal epithelial barrier
    XU Ronghua, MAO Bingyong, ZHANG Qiuxiang, TANG Xin, ZHAO Jianxin, CUI Shumao
    Food and Fermentation Industries. 2025, 51(23): 71-77. https://doi.org/10.13995/j.cnki.11-1802/ts.042513
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    The clinical treatment for vulvovaginal candidiasis (VVC) involves the use of antifungal agents such as fluconazole.However, this approach often fails to repair the damaged vaginal epithelial barrier, resulting in a high recurrence rate.The objective was to investigate the reparative effects of Lactobacillus delbrueckii CCFM1337 on the vaginal epithelial barrier in mice infected with Candida albicans and to analyze the differential metabolites.A mouse model of VVC was established by intravaginal inoculation of 20 μL of C.albicans suspension at a concentration of 1×108 CFU/mL for four consecutive days.The mice were then administered 200 μL of L.delbrueckii CCFM1337 suspension at a concentration of 1×1010 CFU/mL for 12 consecutive days.The vaginal epithelial barrier protein expression and metabolite changes were analyzed using hematoxylin and eosin (H&E) staining, enzyme-linked immunosorbent assay (ELISA), quantitative real-time PCR (qPCR), and metabolomics techniques.CCFM1337 intervention significantly enhanced the continuity and integrity of the vaginal keratin layer in mice and reduced inflammatory cell infiltration.The level of soluble E-cadherin (sE-CAD) decreased by 35.6% (from 9.82 to 6.33 pg/g), and the expression of Occludin-1, ZO-1, and Claudin-1 increased by 2.33, 2.21, and 1.89 times, respectively (P<0.05).The mRNA expressions of NLRP3、IL-17 were down-regulated by 2.37 times(P<0.05) and 1.79 times(P<0.01),respectively,while the protein expression of IL-1β was decreased by 1.39 times(P<0.05).Metabolomics revealed a decrease in the concentration of tyramine, which is associated with vaginal odor, and an increase in N-cyclopropyl-2-(1-piperazinyl) acetamide.In conclusion, CCFM1337 repaired the vaginal microenvironment by improving the vaginal epithelial barrier and regulating metabolites, alleviating vaginal tissue inflammation in mice.
  • Bifidobacterium animalis subsp. lactis IOB LO7 postbiotic enhances immune function in immunosuppressed mice
    CAO Jin, ZHAO Zihao, XU Dexu, ZHAO Yuqi, XIE Linlin, HAN Xuemei, LUO Xuegang, HE Hongpeng, LIANG Wu, WANG Nan
    Food and Fermentation Industries. 2025, 51(23): 78-87. https://doi.org/10.13995/j.cnki.11-1802/ts.042166
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    Bifidobacterium animalis subsp. lactis IOB LO7 was made of a strain of probiotic bacteria isolated from breast milk.To investigate the effect of IOB LO7 postbiotics on immune function.In this study, RAW264.7 was used as a research subject, and the IOB LO7 postbiotic element was able to increase the secretion of nitric oxide (NO), IL-6, and TNF-α (P<0.01 or P<0.001) by RAW264.7 cells.Mouse splenic lymphocytes were taken as the study object, and IOB LO7 postbiotics were able to significantly promote lymphocyte proliferation (P<0.05 or P<0.001).A cyclophosphamide-induced immunocompromised mouse model was used as a further study subject and the normal control group (NC group), cyclophosphamide model group (CTX group), drug control group (CTX+LH), IOB LO7 postbiotic low dose group (CTX+BBL), and IOB LO7 postbiotic high dose group (CTX+BBH) were established.Results showed that IOB LO7 postbiotics were able to restore cyclophosphamide-induced body weight loss, increase the spleen index (P<0.05 or P<0.01), increase the ratio of CD4+ to CD8+ T cells in splenic lymph(P<0.05), restore structural compartments of the spleen, increase the levels of TLR2 (P<0.01), RELA, and NFKB1 (P<0.05 or P<0.001) mRNA in splenic tissues, and increase the levels of MUC1 (P<0.05), MUC2 (P<0.05 or P<0.01), and MUC3 (P<0.05) mRNA in colonic tissues, as well as significantly increase the number of leukocytes in blood (P<0.001 or P<0.01).The above results indicated that Bifidobacterium animalis subsp. lactis IOB LO7 postbiotic could activate macrophage M1 polarization and promote splenic lymphocyte proliferation, and also had an immune-enhancing effect on cyclophosphamide-induced immunosuppressed mice, and its mechanism of action was related to the restoration of T-lymphocyte subpopulations, activation of the NF-κB signalling pathway, and the improvement of the intestinal mucosal barrier.
  • Exploring the effect of quinic acid on the intestinal flora of obese people based on in vitro fermentation
    ZHANG Ze, LU Yao, ZHENG Wei, XU Lin, ZHANG Yue, LI Sen
    Food and Fermentation Industries. 2025, 51(23): 88-96. https://doi.org/10.13995/j.cnki.11-1802/ts.042565
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    Obesity, as a global public health issue, is closely associated with gut microbiota dysbiosis.This study aimed to investigate the regulatory effects of millet polyphenol quinic acid (QA) on the gut microbiota of obese individuals.An in vitro fermentation model was established using fecal microbiota from obese donors with QA.The structural and functional changes of microbiota were analyzed by real-time monitoring of fermentation dynamics (pH and OD600), 16S rRNA sequencing, and HPLC-based metabolite quantification.Results showed that QA intervention significantly accelerated pH decline in the initial fermentation phase and promoted microbial growth in the later phase.Gut microbiota analysis revealed that QA reduced the Firmicutes/Bacteroidetes (F/B) ratio and significantly enriched Blautia and Weissella.Furthermore, QA enhanced the activity of quinate dehydrogenase and shikimate dehydrogenase, promoting shikimic acid production and modulating microbial metabolic pathways.These findings demonstrate that millet-derived QA ameliorates obesity-related metabolic disorders by reshaping gut microbiota composition and metabolic activity, providing a theoretical basis for developing gut-microbiota-targeted functional foods.
  • Changes of phenolic acid in jujube juice fermented by lactic acid bacteria and the effect of in vitro phenolic acid stress on the bacteria physiology
    LI Shunfeng, CHEN Yunli, LAN Xueyi, DU Xinxin, FENG Luyao, GE Zhenzhen, ZHANG Lihua
    Food and Fermentation Industries. 2025, 51(23): 97-103. https://doi.org/10.13995/j.cnki.11-1802/ts.042538
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    In order to investigate the changes of phenolic acid during fermentation of jujube juice by Lactiplantibacillus plantarum CICC 20022 and the effect of phenolic acid stress on the cell physiology of L.plantarum, this paper monitored the free phenolic acid during the fermentation process of jujube juice and analyzed the correlation between it and the growth ability of L.plantarum.Meanwhile, the cell morphology and enzyme activities of L.plantarum were studied by adding different concentrations of p-hydroxybenzoic acid (PHBA), ferulic acid (FA) and PHBA+FA mixture.The results showed that the total amount of free phenolic acid decreased significantly during 48 h fermentation.Compared with the control, the contents of gallic acid and cinnamic acid were significantly increased, the contents of protocatechuic acid, chlorogenic and PHBA were significantly decreased.At the same time, the results of phenolic acid stress showed that the number of viable bacteria, the proportion of unsaturated fatty acids and the activity of H+-ATPase were decreased compared with the control when the mass concentration of PHBA was 2.5 g/L, and the activity of β-glucoside was significantly increased (P<0.05).Moreover, 2.5 g/L PHBA stress had a significant effect on cell morphology and cell membrane damage of L.plantarum.Therefore, phenolic acid could have a bidirectional regulatory effect on the growth of L.plantarum, which providing a theoretical basis for improving the quality of fermented fruits and vegetables enriched with polyphenol compounds.
  • Whole genome sequencing and beneficial evaluation of Lactiplantibacillus plantarum WX-1
    WANG Xiao, HU Yunlong, XU Weihui, WANG Zhigang
    Food and Fermentation Industries. 2025, 51(23): 104-114. https://doi.org/10.13995/j.cnki.11-1802/ts.041953
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    To evaluate the probiotic characteristics and safety of Lactiplantibacillus plantarum WX-1 from duck manure and explore its potential bacteriocin coding gene cluster, WX-1 was tested for its acid and bile salt tolerance, bacteriostasis, self-aggregation and co-aggregation, antibiotic resistance and hemolysis.The genome of WX-1 was sequenced and analyzed.The genome data were searched through the database of antiSMASH and BAGEL 4 to predict the bacteriocin gene cluster and explore the potential mechanism.The results showed that L.plantarum WX-1 had a good tolerance to acid and bile salts, and the survival rate was (61.29±3.48)% at pH 3.After being cultured for 4 h at bile salt concentrations of 3, 6, 9 and 12 mg/mL, the number of viable bacteria was (1.05±0.03)×108, (1.17±0.21)×108, (1.25±0.02)×108, and (1.33±0.27)×108 CFU/mL, respectively.It had high bacteriostatic ability against Staphylococcus aureus, and the bacteriostatic rate was (72.30±0.62)%.It had high self-aggregation and co-aggregation abilities, which were (44.29±4.47)%, and (11.13±4.23)%, respectively.WX-1 was sensitive to kanamycin and other antibiotics, and it did not exhibit hemolysis.The results of genome sequencing showed that the genome size of L.plantarum WX-1 was 3 241 479 bp, the GC content was 44.58%, and it encoded 3 052 genes.The genome was annotated with specific genes related to the biosynthesis of B vitamins, acid tolerance of strains, related genes, bile salt resistance of bacteria, bacterial adhesion ability, and playing a role in regulating host immune response.Strain WX-1 was predicted to have four kinds of secondary metabolites gene clusters, including ribosome synthesis and post-translation modified peptides, type III polyketides, terpenes and cyclic-lactone-autoinducer.A gene cluster for synthesizing class Ⅱb bacteriocin Plantaricin KJ, Plantaricin N, Plantaricin A and Plantaricin EF was predicted by BAGEL 4, which met the prerequisite for bacteriocin production.This study shows that L.plantarum WX-1 has good probiotic characteristics and safety, meets the prerequisite for bacteriocin production, and has the potential for further performance mining and application expansion.
  • Isolation, identification, and in vitro probiotic properties analysis of four Lactiplantibacillus plantarum strains producing exopolysaccharide
    LU Liping, LU Jiayi, CUI Runjie, LU Ruihua, HU Yongfang, WANG Mengyu, YANG Juanjuan, PAN Yanlin, WANG Chengcheng, GAO Dandan
    Food and Fermentation Industries. 2025, 51(23): 115-122. https://doi.org/10.13995/j.cnki.11-1802/ts.043747
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    Four exopolysaccharide (EPS)-producing lactic acid bacteria strains were isolated and screened from traditional fermented foods (including Suancai, Tianshui Jiangshui, Longnan Jiangshui, and traditional yoghurt) in Northwest China.Morphological, physiological, biochemical, and molecular biological identification confirmed that all four strains belong to Lactiplantibacillus plantarum, designated as L.plantarum JS, L.plantarum LSN, L.plantarum SC, and L.plantarum TSJS.Crude EPS samples were prepared using these strains as fermentation strains.The probiotic properties of the strains were evaluated by assessing their antibiotic susceptibility, tolerance to bile salts and simulated gastrointestinal fluids.Furthermore, the in vitro antioxidant capacity of the strains was analyzed by measuring DPPH radical scavenging activity, hydroxyl radical scavenging activity, ABTS cation radical scavenging activity, and reducing power. The results demonstrated that all four strains exhibited good tolerance to bile salts and simulated gastrointestinal fluids, non-hemolytic, and susceptible to the selected antibiotics.They also displayed significant in vitro antioxidant capacity, with the fermented supernatants showing markedly higher than the cell lysate extracts.In conclusion, the four L.plantarum strains isolated in this study possess potential probiotic properties, this research lays a theoretical foundation for the development and utilization of their produced EPS in functional foods and related fields.
  • Research on quality grading of Luzhou flavor Baijiu based on big data and multi substance coordination
    ZHANG Guiyu, YAN Jun, WANG Yibo, XIANG Xingrui, ZHANG Lei, ZHANG Yunlong
    Food and Fermentation Industries. 2025, 51(23): 123-132. https://doi.org/10.13995/j.cnki.11-1802/ts.041785
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    Various volatile substances in the base Baijiu are crucial to the quality of Chinese Baijiu.The volatile substances in Baijiu are complex in composition, in which a single substance has an insignificant effect on the quality of the base Baijiu, while a variety of substances coordinated together may have a great impact on the quality of the Baijiu.In this study, gas chromatography-mass spectrometry was used to analyze the volatile substances in Baijiu, and 89 major volatile compounds were identified to investigate and analyze the quality grade of Baijiu based on multi-substance coordination.Spearman-interaction features, maximum mutual information method-interaction feature, information gain ratio algorithm-interaction feature, and feature weight algorithm-interaction feature were combined to investigate the effect of multi-substance coordination on the quality of base Baijiu in Baijiu, and to screen out the most influential combination of coordinated substances.At the same time, all the feature combinations were trained in the model, the key substances were screened independently, and support vector machine, random forest, and extreme gradient boosting were used to discriminate the grade of Baijiu.It was found that the key substances screened independently had a general effect on the quality grade of Baijiu.In contrast, the feature combinations based on the coordinated screening of multi-substances had good effects, among which the random forest based on the fusion analysis of Spearman’s positive and negative correlation had the best effect in terms of accuracy.The accuracy of random forest based on Spearman’s positive and negative correlation fusion analysis was the best, reaching more than 94%, which effectively distinguished the quality grades of different Baijius.
  • Study on adsorption of off-flavor compounds in wine by Chinese clay jar
    SHI Getu, CHEN Qiming, HAN Chengxu, XU Yan, TANG Ke
    Food and Fermentation Industries. 2025, 51(23): 133-139. https://doi.org/10.13995/j.cnki.11-1802/ts.042381
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    This study analyzed the chemical and sensory changes of wine aged in different containers:Chinese clay jar, stainless steel tank, and French oak barrels.The results demonstrated that clay jar is particularly effective in adsorbing off-flavors in wine.Aging in clay jar significantly reduced the concentrations of off-flavor compounds such as 2-isopropyl-3-methoxypyrazine, 3-isobutyl-2-methoxypyrazine, 1-octen-3-one, 4-ethylguaiacol, diacetyl, ethyl acetate, acetic acid, and acetaldehyde.Sensory evaluation showed a marked reduction in undesirable aromas, including green, acetic, rotten rice, and phenolic, while enhancing fruity notes.Scanning electron microscopy confirmed the presence of porous structures in the clay jar, which provided adsorption sites.This study provides scientific evidence for the application of clay jars in wine aging and the improvement of wine flavor, and offers valuable insights for the development of new aging vessels for wine.
  • Effects of adding different varieties of wine lees before fermentation on phenolic substances and sensory characteristics of Cabernet Sauvignon wine
    CHEN Jian, ZHAI Hongyue, LIU Yu, CAO Ying, CUI Xianglong, WANG Xinxin, ZHANG Zhenzhen
    Food and Fermentation Industries. 2025, 51(23): 140-147. https://doi.org/10.13995/j.cnki.11-1802/ts.042370
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    Wine lees are rich in functional components such as polysaccharides and phenolic compounds, demonstrating significant developmental potential.However, the effects of their exogenous addition during winemaking remain unclear.This study investigated how pre-fermentation supplementation with lees from different grape varieties (Cabernet Sauvignon, Syrah, and Chardonnay) influenced the physicochemical and sensory characteristics of Cabernet Sauvignon wine.Using Cabernet Sauvignon grapes as the base material, a control group and four lees-treated groups were established.Foss automated analyzer, high performance liquid chromatography triple quadrupole mass spectrometry, and other methods were employed to measure basic physicochemical parameters, polysaccharides, phenolic compounds, and color properties.Sensory evaluation was conducted using quantitative descriptive analysis.Results revealed that lee addition significantly increased alcohol yield and polysaccharide content.The Cabernet Sauvignon lees group exhibited the highest monomeric anthocyanin content, with elevated a* values and color intensity scores.The Syrah lees group showed the highest flavonol content and fruit aroma intensity.The Chardonnay lees group achieved optimal acidity balance and body fullness, while polysaccharides positively correlated with tannin refinement and aftertaste persistence.Different varieties of wine lees differentially influenced phenolic stability and sensory profiles through compositional and enzymatic variations.Although Chardonnay lees efficiently released polysaccharides, their anthocyanin content remained relatively low.This study confirmed that pre-fermentation addition of exogenous lees synergistically enhanced wine quality, providing a theoretical basis for high-value utilization of wine lees.
  • Effect of mixed koji-making with Aspergillus oryzae in different growth stages on soy sauce quality
    LIU Yuqi, LI Yanjun, LI Li
    Food and Fermentation Industries. 2025, 51(23): 148-153. https://doi.org/10.13995/j.cnki.11-1802/ts.043381
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    Koji quality directly affects soy sauce quality.Improving koji stability and quality is crucial for soy sauce production.This study investigated the effects of mixed koji-making using Aspergillus oryzae at different growth stages (spore germination, hyphal growth, and active enzyme production) on koji quality and fermentation performance. Amino acid and peptide distribution in soy sauce were analyzed.Results showed that the mixed-culture koji fermentation improved koji stability and increased the amino acid nitrogen (AN) and total nitrogen (TN) in soy sauce.Koji with A.oryzae at the spore germination stage performed best, achieving a total protease activity of 4 044 U/g.Acid, alkaline, and neutral protease activities, as well as α-amylase activity, exceeded those of conventional koji.By the end of fermentation AN, TN, and glutamate contents increased by 2.7%, 3.3%, and 5.3%, respectively.After 80 days of fermentation, AN level matched those of conventional soy sauce at maturity (120 days of fermentation), indicating accelerated brewing.The proportion of peptides ≥500 Da and the contents of hydrophilic/hydrophobic amino acids increased, while undegraded proteins were further broken down.In conclusion, mixed koji-making with A.oryzae at different growth stages enhances koji quality and soy sauce properties.This study provides a theoretical basis for improving koji production and raw material utilization in the soy sauce industry.
  • Effect of tyramine-degrading strains on flavour substances during fermentation of bacterial-type Douchi
    LU Yangzian, WU Jijun, YU Yuanshan, PENG Jian, XU Yujuan, LI Lu
    Food and Fermentation Industries. 2025, 51(23): 154-163. https://doi.org/10.13995/j.cnki.11-1802/ts.042579
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    This study systematically investigated the effects of Bacillus subtilis T2 with tyramine degradation ability on the dynamic changes of non-volatile and volatile compounds during bacterial Douchi fermentation.Results indicated that 16 free amino acids (FAAs), 10 free fatty acids(FFAs), and 37 volatile compounds were detected in Douchi samples with different fermentation time.The total content of FAAs increased continuously with fermentation time, while free FFAs and volatile substance showed no distinct trends.The electronic nose and gas chromatography-mass spectrometry revealed that the highest similarity in volatiles composition was found between 5-day and 10-day fermented Douchi samples.At the end of fermentation, the total content of bitter FAA in the Douchi samples was the highest, accounting for 52.6% of the total FAA content, followed by sweet FAA (24.3%) and umami FAA (22.6%).Among these detected FAAs, the concentration of glutamic acid was the highest (1 887.2 μg/g), which was an important component in the composition of the fresh flavor of douche.Meanwhile, a total of six saturated FFAs and four unsaturated FFAs were detected in the Douchi samples.At the end of fermentation, the total content of unsaturated FFAs accounted for 76.9% of the total FFAs.The relative content of monounsaturated FFAs showed a decreasing tendency during the fermentation, while polyunsaturated FFAs present a tendency to first increase and then decrease.The pyrazines were the major volatiles of Douchi samples, and the 2, 5-dimethylpyrazine and 2, 3, 5-trimethylpyrazine, dominated the fermentation of Douchi for 5-10 days.Furthermore, OPLS-DA results showed that 16 volatile compounds were the key compounds responsible for the differences among the fermentation groups.Finally, it could be inferred that the optimal fermentation period of Douchi fermented by B.subtilis T2 was 10 days by the integrated cluster analysis.Above results provided a reference and basis for the application of tyramine-degrading strains in Douchi fermentation.
  • In-situ synthesis of fructo-oligosaccharides by fucosyltransferase and its effect on yogurt quality
    LI Shusen, MIAO Miao, LIU Julong, YANG Shaoqing, SUN Erna, JIANG Zhengqiang
    Food and Fermentation Industries. 2025, 51(23): 164-171. https://doi.org/10.13995/j.cnki.11-1802/ts.041934
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    In-situ synthesis technique by enzyme can convert food materials into high-value functional products during food processing.This study investigated in-situ synthesis of fructo-oligosaccharides (fructo-oligosaccharides, FOS) in yogurt using an Aspergillus niger-derived fructosyltransferase (fructosyltransferase from Aspergillus niger, AnFTase70) and evaluated its impact on yogurt quality.Application conditions for AnFTase70 were optimized via single-factor experiments.Effects of sucrose amount (0-125 g/L) on carbohydrate composition, sensory properties, texture, and microstructure were analyzed.Probiotic activity of the yogurt was assessed using in pure cultures.Yogurt quality was monitored during storage.Results demonstrated that AnFTase70 synthesized 1-kestose and nystose from sucrose during yogurt processing.At 125 g/L sucrose amount, 49.7 g/L FOS content was produced by 10 U/mL AnFTase70 (45 ℃, 1 h) achieved.This formulation yielded the highest sensory score, with cohesiveness and chewiness significantly higher than those of control.Scanning electron microscopy revealed denser yogurt networks as FOS accumulated with higher sucrose levels.Compared with control yogurt, in-situ yogurt can significantly promote the proliferation of Lactobacillus acidophilus B-4495, Bifidobacterium bifidum B-41410 and Bifidobacterium animalis BB-12 in vitro pure culture.During yogurt storage, pH and acidity remained stable, and viable bacterial counts and water-holding capacity increased by 35% and 24%, respectively.These findings provide theoretical and practical insights for applying fructosyltransferases in sugar-reduced, prebiotic-enriched dairy products.
  • Preparation of compound lactic acid bacteria agent and application in the fermentation of apple pomace
    YU Jia, CAI Jin, HAN Yuxin, ZHENG Wenhui, GUO Yaping, SONG Wenchao, FENG Tianjia, MU Yanan, LIU Bianfang
    Food and Fermentation Industries. 2025, 51(23): 172-179. https://doi.org/10.13995/j.cnki.11-1802/ts.042569
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    Lactic acid bacteria are used in the fermentation of apple pomace, which has the functions of improving nutritional value, reducing the pH value of fermentation substrate and inhibiting the growth of spoilage bacteria.Lactiplantibacillus plantarum, Lacticaseibacillus paracasei and Limoactobacillus fermentum with acid tolerance were screened to prepare a lyophilized agent for compound lactic acid bacteria.The combination of lyophilized protective agents was optimized by single factor test and response surface test, and the effects of different types and amounts of lyophilized protective agents on the lyophilized survival rate of compound lactic acid bacteria and the application effect of lyophilized bacteria in fermented apple pomace were explored.The results showed that when the combination of 20.2% trehalose, 4.4% glycerol and 20.8% skim milk powder was formulated, the lactic acid bacteria were encapsulated by forming a smooth and dense protective layer, and the lyophilized survival rate of lactic acid bacteria was improved.The lyophilized survival rate of lactic acid bacteria was 89%, and the number of viable bacteria reached 2.0×109 CFU/g.Applied in fermented apple pomace, lactic acid bacteria effectively use the nutrients in the apple pomace substrate to proliferate and become the dominant strains.Compared with the unfermented samples, the crude fiber content was significantly reduced to 18.17% and 17.11%, and the crude protein content was significantly increased to 21.26% and 23.15% at the fermentation temperature of 25 and 37 ℃.This study provides a theoretical basis for the efficient utilization of lactic acid bacteria and the sustainable development of agricultural and sideline products such as apple pomace.
  • Changes and differences in sugar components of pumpkin juice after fermentation with Lacticaseibacillus rhamnosus and Lactobacillus acidophilus
    LI Wenya, CHEN Zhong, LIU Bingjie, YANG Liyi
    Food and Fermentation Industries. 2025, 51(23): 180-186. https://doi.org/10.13995/j.cnki.11-1802/ts.043571
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    Using pumpkin juice as the fermentation raw material, to explore the differential regulatory mechanisms of Lacticaseibacillus rhamnosus (LR) and Lactobacillus acidophilus (LA) fermentation on the structural characteristics of pumpkin polysaccharides.The reducing sugar content was determined by the 3,5-dinitrosalicylic acid colorimetric method, and the sugar components and molecular weight distribution of the polysaccharides were analyzed by ion chromatography and high-performance gel permeation chromatography. The metabolic characteristics of the two strains were systematically analyzed.LR exhibited significantly better utilization efficiency of monosaccharides than LA, with glucose utilization rates of 98.89% and 58.40%, fructose utilization rates of 98.71% and 52.24%, and mannose utilization rates of 91.42% and 29.54%, respectively.LA had a stronger degradation ability towards macromolecular polysaccharides (>500 kDa), with small molecular fragments (8-18 kDa) accounting for 30% of the total at the end of fermentation.LR synthesized macromolecular extracellular polysaccharides (5 100-5 700 kDa) during the initial fermentation stage (0-4 h), while LA degraded macromolecular polysaccharides (>1 100 kDa) to the range of 100-500 kDa (accounting for 74%).LR and LA regulate the structure of pumpkin polysaccharides through specific metabolic pathways.The research results provide a theoretical basis for the development of functional fermented pumpkin products.
  • Preparation and related mechanism exploration of transparent microemulsion of compound citrus essential oil
    WU Xiaoyan, CHEN Ling, LIU Fei, XU Feifei, ZHONG Fang
    Food and Fermentation Industries. 2025, 51(23): 187-193. https://doi.org/10.13995/j.cnki.11-1802/ts.042313
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    To elucidate the solubilization mechanism of composite citrus essential oils in Tween 80 micelles, aiming to overcome limitations in transparent beverage formulations and advance green microemulsion design.Using sweet orange, tangerine, and lemon essential oils as models, log P values and maximum solubilization capacities were determined.Thermodynamic behaviors, interfacial properties, and micellar structural evolution during solubilization were systematically analyzed via isothermal titration calorimetry (ITC), contact angle tensiometer, and small-angle X-ray scattering (SAXS).Essential oils with lower log P values exhibited reduced critical micelle concentrations, correlating with enhanced solubilization efficiency.The ITC and SAXS results revealed that amphiphilic compounds induced a structural transition from spherical to ellipsoidal micelles, accompanied by a significant increase in solubilization capacity.Optimizing micellar self-assembly by modulating polar components of essential oils to reduce log P values offers a novel strategy for designing transparent and sustainable microemulsion systems, with practical implications for citrus-flavored functional beverages.
  • Study on the preparation of cinnamon essential oil-gelatin-chitosan edible films by enzymatic crosslinking and their preservation effects
    YIN Guoyou, YANG Zhuofan, SUN Jie, CHEN Han, ZHANG Yingying, PENG Chong
    Food and Fermentation Industries. 2025, 51(23): 194-201. https://doi.org/10.13995/j.cnki.11-1802/ts.042224
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    To develop a novel edible packaging material, this study used gelatin (GEL) and chitosan (CS) as film-forming matrices, cinnamaldehyde (CEO) as a functional ingredient, and transglutaminase (TG) as a crosslinking agent to prepare edible films.The structure of the edible films was characterized by X-ray diffraction, Fourier-transform infrared spectroscopy, and scanning electron microscopy.Additionally, the mechanical properties, antioxidant activity, water sensitivity and antimicrobial properties of the edible films were investigated, and their application in preserving black fish meat was evaluated.The results showed that the GEL-CS-CEO-TG film was smooth and dense, with superior water vapor barrier properties and a more stable internal molecular structure, and there was good compatibility among the CEO, TG, and film-forming matrices. The antioxidant and antibacterial properties, as well as the preservation performance, of the GEL-CS-TG and GEL-CS-CEO films were significantly improved (P<0.05), and the comprehensive performance of the GEL-CS-CEO-TG film was the best. Compared to the GEL-CS film, the GEL-CS-CEO-TG film exhibited a 39% increase in tensile strength, 82% increase in elongation at break, and a significant 23% improvement in water vapor barrier properties (P<0.05), as well as significant enhancements in DPPH radical and ABTS cation radical scavenging rates by 146% and 23% respectively (P<0.05). Additionally, its inhibitory effect against Escherichia coli and Staphylococcus aureus were also significantly improved by 68% and 49%, respectively (P<0.05). In the black fish meat preservation experiment, the GEL-CS-CEO-TG film treatment could delay lipid oxidation in the black fish meat by 4-5 days. Overall, the GEL-CS-CEO-TG composite film has the potential to be applied as a packaging material for food preservation.
  • Effects of Grifolia frondosa fermentation on physicochemical properties and antioxidant activities of bran polysaccharides
    SUN Yuan, ZHENG Yue, AN Xiaoping, WANG Yuan, DU Juan, WANG Wenwen, QI Jingwei
    Food and Fermentation Industries. 2025, 51(23): 202-212. https://doi.org/10.13995/j.cnki.11-1802/ts.042058
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    Bran is a by-product of crop processing, which is produced in huge quantities each year but is underutilized.Grifola frondosa, also known as the dancing mushroom, is a valuable medicinal and food fungus, rich in polysaccharides, proteins, amino acids, and various trace elements.In recent years, fermentation has been recognized as one of the most useful biomodification techniques to enhance the biological activity of polysaccharides and has been increasingly used in the food and pharmaceutical fields.In this paper, the structural composition and antioxidant activity of fermented bran polysaccharides (FBP) were investigated by fermenting bran with G. frondosa.The results showed that the fermentation of G. frondosa significantly increased the polysaccharide content of bran when compared with unfermented bran polysaccharide (UBP), and the molecular weight of FBP (24.07 kDa) was considerably higher than that of UBP (10.77 kDa), as well as increased the percentage of rhamnose, mannose, and ribose, and the production of fucose.In zebrafish assay, FBP showed better protection against 2,2′-azobis(AAPH)-induced reactive oxygen species (ROS) generation rate, lipid peroxidation, and cell death.In conclusion, G. frondosa fermentation can change the structural characteristics of furfural polysaccharides and improve their antioxidant activity.
  • Interventional effects of nine polyphenols on arachin linoleic acid oxidation system induced by lipoxygenase
    MAN Jinhua, HUANG Xin, YANG Xi, SHEN Mingjuan, SUN Jian, WANG Junran, LI Jun, ZHANG Xuechun
    Food and Fermentation Industries. 2025, 51(23): 213-218. https://doi.org/10.13995/j.cnki.11-1802/ts.042861
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    To investigate the intervention effect of polyphenols on the oxidation of arachin, this paper established a lipoxygenase (LOX)- linoleic acid- arachin oxidation model, and analyzed the effects of nine common polyphenols on the carbonyl, amino, surface hydrophobicity, endogenous fluorescence, and turbidity of arachin in the oxidation system.The results showed that LOX catalyzed oxidation of linoleic acid can increase the carbonyl content and turbidity of arachin, reduce the amino content and surface hydrophobicity, decrease the fluorescence intensity, and cause a red shift in the maximum absorption peak.After intervention with nine types of polyphenols, the carbonyl groups of arachin decreased to varying degrees compared to the oxidized group, with hesperetin and gallic acid showing the largest reductions of 87.4% and 90.2%, respectively.Compared to the oxidative group, intervention with myricetin and chlorogenic acid can significantly increase the amino content of arachin, with increases of 0.092 nmol/mg and 0.119 nmol/mg, respectively.The endogenous fluorescence spectra showed that after adding nine polyphenols, the fluorescence peak positions of λmax all underwent blue shift, with hesperetin and chlorogenic acid being the most obvious.After intervention with catechins and chlorogenic acid, the surface hydrophobicity of arachin increased (P<0.05).The intervention of nine polyphenols can increase the turbidity of arachin, among which myricetin and quercetin are the most significant.Further principal component analysis revealed that different polyphenols have significantly varying intervention effects on the LOX-linoleic acid-arachin oxidation system, primarily determined by their structural properties.Among them, chlorogenic acid, hesperetin, and rosmarinic acid exhibited the best overall intervention effects.This study can provide valuable insights and assistance for the inhibition of oxidation in food proteins during storage and processing.
  • Preparation and characterization of a novel zinc supplement based on hyperbranched β-glucan
    LI Cui, WEN Jiayi, XU Mengmeng, SHI Guiyang, CHEN Lei, DING Zhongyang
    Food and Fermentation Industries. 2025, 51(23): 219-226. https://doi.org/10.13995/j.cnki.11-1802/ts.042425
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    To develop a novel zinc-fortifying agent with enhanced digestibility and absorption, this study designed a hyperbranched polysaccharide-zinc chelate (PTR-HBG-Zn) using Pleurotus tuber-regium hyperbranched β-glucan (PTR-HBG) as the ligand.The preparation process was systematically optimized through single-factor experiments.The optimal conditions, including pH 6.0, 50 ℃, and 0.35 mol/L initial zinc sulfate concentration with 2 h reaction duration, yielded a chelate with a zinc content of (47.06±1.85) mg/g.Multidimensional characterization techniques including FTIR and XRD confirmed successful chelation and revealed conformational transitions in the polysaccharide chain conformation upon zinc binding.Rheological analysis and FESEM observations further demonstrated that zinc coordination induced gelation.In vitro simulated gastrointestinal digestion revealed that PTR-HBG-Zn exhibited significantly higher zinc dissolution rates (P<0.05) in the intestinal phase compared to zinc sulfate and zinc gluconate.These findings highlight the superior bioavailability and stability of PTR-HBG-Zn, providing both theoretical foundations and experimental evidence for developing advanced polysaccharide-based zinc supplements.
  • Separation, purification, and structure-activity relationship analysis of tyrosinase inhibitory peptides derived from yak bone collagen protein
    LI Xuan, XIE Sha, LU Haili, FENG Yaowen, TANG Lijun, SUN Dong, HAO Gang
    Food and Fermentation Industries. 2025, 51(23): 227-234. https://doi.org/10.13995/j.cnki.11-1802/ts.042303
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    In this study, yak bone collagen was used as the raw material to prepare collagen peptides with tyrosinase inhibitory activity (YBCP).Using tyrosinase inhibition rate (TIA) as the primary indicator, the collagen polypeptides were separated and purified through ultrafiltration, DA201 macroporous adsorption resin, Sephadex G-50, and G-15 gel chromatography, followed by analysis of their structure-activity relationships.The results showed that the fraction <3 kDa (F3) obtained via ultrafiltration exhibited relatively higher TIA.After further purification of F3 using DA201 macroporous adsorption resin, the resulting fraction (peak 1) showed only a 2.50% increase in inhibition rate compared to the unpurified F3.Subsequent purification of F3 via Sephadex G-50 coupled with G-15 yielded a highly active component, YBCP-2-2, which achieved a TIA of 49.07% at a concentration of 10 mg/mL.Amino acid composition analysis revealed that YBCP-2-2 contained a high proportion of antioxidant amino acids (63.45% of total protein), and the content of tyrosinase inhibitory (TI) activity-related amino acids significantly increased to 44.40% compared to YBCP.These amino acids were found to enhance the TIA of the collagen peptides.Additionally, 75.54% of YBCP-2-2 consisted of low-molecular-mass components (<500 Da, corresponding to 2-4 peptides), indicating a strong correlation between TIA and the molecular mass distribution of the collagen peptides.
  • Analysis of safety risk key points of raw camel milk based on 16S rRNA gene sequencing and Source Tracker model
    XUE Yufei, JI Chenghao, HE Jing, JI Rimutu
    Food and Fermentation Industries. 2025, 51(23): 235-243. https://doi.org/10.13995/j.cnki.11-1802/ts.041106
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    Camel milk is one of the good sources of human nutrition intake, which is rich in nutritional value and easier to be absorbed and utilized.It plays an important role in human health and the prevention and treatment of diseases.However, due to the impact of unsanitary environmental conditions, non-standard production processes, or improper treatment methods, camel milk is extremely susceptible to microbial pollution, which not only threatens the quality and safety of camel milk products but also becomes one of the key factors restricting the sustainable and healthy development of camel milk industry.Therefore, microbial diversity in milk bottles, nipple clips, milk storage cans, nipples, drinking water, feed, feces, and camel house air samples was analyzed by 16S rRNA amplification technology.The Source Tracker analysis model was used to analyze the key risk points of microorganisms in three pastures.Results showed that the relative abundances of Lactococcus and Chryseobacterium in the raw milk of camel farm A were higher at the genus level, accounting for 52.37% and 15.76% respectively.The dominant genus of raw milk in camel farm B was Rothia, with a relative abundance of 83.64%.The bacteria genera with high proportions in the raw milk of camel farm C were Rothia and Acinetobacter, which were 64.85% and 17.58%, respectively.The Source Tracker model was used to analyze eight risk key points, including milk bottles, nipple clips, milk storage cans, nipples, drinking water, feed, feces, and camel house air samples from camel farms A, B, and C.The key risk points of raw milk microbial contamination were identified as nipples, nipple clips, milk bottles, and milk storage cans.These results can provide a reference for improving the safety of raw camel milk.
  • Mung bean microgreens flour as a substitute for emulsified salt in reconstituted cheese and its effect on quality parameters
    GUO Shubo, ZHANG Shanqiang, SUN Yating
    Food and Fermentation Industries. 2025, 51(23): 244-251. https://doi.org/10.13995/j.cnki.11-1802/ts.042409
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    This study investigated the effect of the substitution of emulsifying salt by the mung bean microgreens flour (0%, 25%, 50%, 75%, 100%) on processed cheese processing.The gross composition, calcium and sodium values, functional properties (melting rate), color parameters, whiteness index (WI), texture profile, fatty acid profile, volatile organic compounds, and sensory profiling of the cheese were evaluated.The results showed that the addition of MBMF had no significant effect on the overall composition of processed cheese.However, sodium and melting rate values were decreased, and calcium values presented the opposite trend behavior.The mung bean microgreens flour could modify optical parameters of the processed cheese, observing an increase in WI values.Higher microgreens flour addition increased hardness and lowered elasticity of the processed cheese.Different volatile compounds increased proportionally with the addition of microgreens flour, which was reflected in similar sensory acceptance for control samples.However, the addition of microgreens flour resulted in the release of more fatty acids in processed cheese, and the nutritional quality requires further evaluation.Although some aspects require further in-depth studies.The use of microgreens flour as a substitute for emulsifying salt in processed cheese appears to be a viable option, especially when considering partial replacements.
  • Effects of secondary sterilization on quality and swelling-associated microbial community structure in vacuum-packed roasted goose
    HAN Qi, HU Yingchun, SONAM Wangmo, TASHI Lhamo, JIN Yinan, LI He
    Food and Fermentation Industries. 2025, 51(23): 252-259. https://doi.org/10.13995/j.cnki.11-1802/ts.043753
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    To address the challenges of package swelling and short shelf life in vacuum-packaged roast goose, this study investigated the effects of secondary heat sterilization.Samples were divided into two groups:with and without secondary sterilization.Each group underwent a swelling test at ambient temperature (25±2 ℃) and a storage test at refrigeration temperature (4 ℃).Microbial diversity was analyzed after swelling, and microbial counts and quality attributes were monitored during storage at 4 ℃.Results showed distinct differences in microbial communities after swelling.Lactobacillus and Weissella were dominant in the non-sterilized group, whereas thermotolerant Paenibacillus prevailed in the sterilized group.During storage at 4 ℃, microbial loads increased significantly in both groups, with a faster rise in the non-sterilized samples.All quality indicators declined significantly.However, the sterilized group showed significantly lower moisture content, lightness (L*), and redness (a*) values.Initial hardness was higher than in the non-sterilized group, while no significant difference was observed at the end of storage.The sterilized group had lower pH and sensory scores initially but higher values at the end of storage.In the early stage, protein and lipid oxidation levels were higher in the sterilized group, but became comparable or lower than those in the control group at the end.These findings indicate that secondary sterilization can effectively suppress microbial growth and reduce microbial abundance during storage, although it may be harmful to certain quality attributes.The study provides theoretical support for the development of targeted antimicrobial strategies and the extension of shelf life in the vacuum-packaged roast goose.
  • Effect of modified atmosphere packaging on beef quality during storage
    HOU Chaoping, WANG Xufeng, WANG Qiang, LIU Qi, LI Zhiguang, ZHANG Yingxia, LI Huiqing, MO Huanzhao, HUANG Ke
    Food and Fermentation Industries. 2025, 51(23): 260-266. https://doi.org/10.13995/j.cnki.11-1802/ts.042103
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    This study investigated the effects of different modified atmosphere packaging (MAP) methods on the quality changes of beef (sirloin) during a 15-day storage period.Key indicators, including juice loss rate, pH, total number of colonies, total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) were measured to compare the quality changes of beef under four packaging conditions:vacuum packaging, nitrogen (N2) packaging, low-concentration carbon monoxide (10% CO), and high-concentration carbon monoxide (50% CO).Results showed that during storage, the pH of the beef initially decreased and then increased.Meanwhile, juice loss rate, TBARS values, TVB-N content, and total number of colonies all exhibited upward trends as the storage time extended.Comprehensive analysis of the changes in these indicators revealed that CO-based MAP demonstrated superior overall preservation effects compared to vacuum and N2 packaging.Specifically, CO MAP effectively slowed the oxidation of protein and fat in the beef, enhanced its water-holding capacity, and significantly inhibited microbial growth, metabolism, and glycolysis.These effects contributed to extended shelf life and improved storage quality of the beef.
  • Quality changes and flavor formation of muscles from different parts of Xuanwei ham during fermentation and ripening
    LIANG Wei, ZHANG Lu, WANG Xuejiao, YIN Xiaoyu, CAO Jianxin
    Food and Fermentation Industries. 2025, 51(23): 267-276. https://doi.org/10.13995/j.cnki.11-1802/ts.042479
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    Lipid and protein oxidation plays an important role in the formation of ham quality and flavor.In the study, the changes in physicochemical parameters, lipid oxidation, protein oxidation, and volatile compounds of the biceps femoris (BF) and semimembranosus (SM) muscles during the fermentation and ripening of Xuanwei ham were evaluated.The results showed that the moisture content, water activity, lightness, active sulfhydryl content, and peroxide value in both BF and SM muscles significantly decreased (P<0.05) with extended fermentation time.Hardness, chewiness, redness, carbonyl content, surface hydrophobicity, and thiobarbituric acid reactive substances values of both BF and SM muscles increased significantly with the extension of fermentation time (P<0.05), with significant differences observed between the two muscles (P<0.05).Regarding overall odor perception, the e-nose effectively distinguished the odors of BF and SM muscles at different fermentation stages.Through partial least squares analysis, 19 volatile compounds were found to exhibit significant correlations with protein oxidation and lipid oxidation during the fermentation and ripening processes of Xuanwei ham.
  • Efficient extraction of astaxanthin from waste shrimp shells using ultrasound-assisted deep eutectic solvent method
    QIU Yue, YUE Aodong, ZHANG Jianyou
    Food and Fermentation Industries. 2025, 51(23): 277-285. https://doi.org/10.13995/j.cnki.11-1802/ts.042456
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    The study investigates an ultrasound-assisted deep eutectic solvent extraction method for astaxanthin from waste shrimp shells, addressing the environmental concerns and activity preservation challenges associated with conventional organic solvent extraction methods.Through a comprehensive analysis of deep eutectic solvents composed of different ratios of thymol to oleic acid, the optimal extraction parameters were identified, which were a thymol/oleic acid molar ratio of 3∶1, a solid-to-liquid ratio of 1∶20 (g∶mL), an ultrasound duration of 68 minutes, and a power of 320 W, yielding an astaxanthin extraction of 49.5 μg/g.The extracted astaxanthin exhibited a superior DPPH free radical scavenging capacity, 1.36 times higher than chemically synthesized astaxanthin.Additionally, the astaxanthin preserved in the thymol/oleic acid deep eutectic solvent showed enhanced thermal, photochemical, and pH stability compared to acetone solutions.This research offers a green, efficient strategy for astaxanthin extraction from shrimp shells, maintaining its bioactivity and providing a novel approach for the resource utilization of shrimp and crab shell waste.
  • Study of Arctium lappa L.polysaccharide-protein composite edible film in pufferfish preservation
    LIU Haoming, FENG Xiyao, LIU Xuanrong, ZHU Jikun, LU Naiyan, TANG Xue
    Food and Fermentation Industries. 2025, 51(23): 286-293. https://doi.org/10.13995/j.cnki.11-1802/ts.042639
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    With the advancement of technology and growing environmental awareness, edible films have gained increasing attention due to their biodegradability and renewability.This study developed composite films using soy protein isolate and whey protein concentrate as matrix materials incorporated with Arctium lappa L.polysaccharide.The composite films were systematically characterized for their surface morphology, tensile strength, elongation at break, water solubility, moisture content, oxygen permeability, water vapor permeability, and light transmittance.Their preservation efficacy was further evaluated on puffer fish fillets.Results demonstrated that the A. lappa polysaccharide-protein composite films exhibited an elongation at break of (54.39±0.02)%, tensile strength of (21.21±0.03) MPa, water solubility of (85.23±0.70)%, moisture content of (14.19±0.87)%, oxygen permeability of (0.58±0.049) g/(m2·d), and water vapor permeability of (9.505±0.15)×10-6 g/(m2·d).Application tests revealed that the composite edible films effectively delayed fish spoilage, maintained freshness parameters, inhibited hemoglobin and lipid oxidation, and significantly suppressed bacterial growth in pufferfish preservation.
  • Effects of ultrasound-assisted blanching pretreatment on quality and flavor components of hot-air-dried Litopenaeus vannamei
    WU Jie, CHEN Hao, ZHANG Di, SU Weiming, ZHAO Dan, HUANG Zhanrui, XIE Le, ZHANG Yin
    Food and Fermentation Industries. 2025, 51(23): 294-303. https://doi.org/10.13995/j.cnki.11-1802/ts.042623
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    To investigate the effects of ultrasound-assisted blanching (UAB) pretreatment on the quality and flavor components of hot-air-dried Litopenaeus vannamei, instrumental analyses and sensory evaluations were conducted to characterize the color, texture, taste, and volatile compounds of dried shrimp samples.Compared with the untreated (UT) group, UAB pretreatment significantly enhanced the color attributes of hot-air-dried shrimp.Furthermore, it increased the contents of organic acids and flavor nucleotides by 13.87% and 3.96%, respectively.GC-MS revealed that UAB pretreatment markedly improved the overall aroma profile while reducing trimethylamine levels.Key aroma-active compounds influenced by UAB included 2,5-dimethylpyrazine, pentanal, 3-ethyl-2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, and trimethylamine.Sensory evaluation demonstrated that UAB-treated samples exhibited intensified roasted aroma and reduced fishy odor.These findings indicate that UAB pretreatment effectively enhances the sensory quality of hot-air-dried shrimp, providing a novel strategy for optimizing pretreatment protocols in L.vannamei drying processes.
  • Correlation analysis of structural and functional properties of rice starch and its application in starch pearl:A preliminary study
    LI Mengjin, ZHANG Hao, FENG Wei, WANG Tao, LI Yanan, HUO Jian, LIU Li, WANG Ren
    Food and Fermentation Industries. 2025, 51(23): 304-311. https://doi.org/10.13995/j.cnki.11-1802/ts.042605
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    Rice starch has small particle size and uniform distribution, making it widely used in food and textile industries.Varietal differences contribute to the wide span of straight-chain amylose (AM) content and diverse molecular/crystalline structures, endowing it with differentiated processing and functional properties.This study aims to investigate the relationship between the structural and functional properties of different varieties of rice starch using cluster correlation analysis, and preliminarily evaluate the potential of rice starch for application in starch pearl.Results showed that all 12 varieties of rice starch exhibited typical A-type crystal structure with AM content spanning 0.83%-29.01%.The relative crystallinity was positively correlated with the gelatinization enthalpy.Based on the difference of AM content gradients, RVA profiles could be categorized into three types:medium-high AM type, low AM type and glutinous rice type.During short-term retrogradation, AM significantly influenced gel properties.The incorporation of rice starch improved the low-temperature stability of products (20.7%-55.5% reduction in the increase rate of hardness at 4 ℃/4 h compared with the control, P<0.05).When the addition of japonica rice was 30%, the product showed optimal palatability, where the sensory properties and texture synergized to exhibit the product properties.These findings indicate that rice starch has the feasibility and potential to be applied in starch pearl, providing new insights for raw material optimization in starch pearl products.
  • Metabolite changes in the browning process of Dictyophora rubrovolvata dry products based on non-targeted metabolomic analysis
    MO Xiaoyin, GUAN Lanlan, TANG Pengyu, WANG Yisong, MENG Fanbo, HUANG Daomei, LIU Yi, AN Shiyu, LIN Mao
    Food and Fermentation Industries. 2025, 51(23): 312-319. https://doi.org/10.13995/j.cnki.11-1802/ts.042315
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    This study investigated the effects of different storage temperatures on differential metabolites and browning in Dictyophora rubrovolvata dry products (DRD) using non-targeted metabolomics.Samples stored at 4, 25, and 37 ℃ for 0, 21, and 42 days were analyzed.Multivariate statistical approaches, including principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and KEGG enrichment, identified differential metabolites and metabolic pathways.Results showed that the browning index of DRD increased with prolonged storage.By day 21, DRD stored at 37 ℃ exhibited a significantly higher browning index than those at 4 and 25 ℃ (P<0.05).A total of 1 690 metabolites across 16 categories were identified, with carboxylic acids and derivatives, fatty acyls, and isoprenoid lipids being the most abundant.Compared to initial storage, DRD stored at 4 ℃ inhibited browning by upregulating reduced glutathione (GSH) and delaying oxidation of catechin, pyrocatechol, and epicatechin.In contrast, DRD stored at 37 ℃ showed significant downregulation of these metabolites, along with tyrosine and phenylalanine.These differential metabolites likely served as substrates for browning reactions and were gradually consumed, accelerating DRD discoloration.These findings provide theoretical insights for controlling browning in DRD during storage.
  • Bactericidal mechanism of tap water-based neutral electrolyzed water and its bacteriostatic effect on fruits and vegetables
    CAI Yanping, YU Xuan, CHEN Jiankui, TU Haiyun, KE Zhigang, ZHOU Xuxia, DING Yuting
    Food and Fermentation Industries. 2025, 51(23): 320-327. https://doi.org/10.13995/j.cnki.11-1802/ts.042581
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    Tap water-based neutral electrolyzed water (TNEW) is a mild bacteriostatic agent for fruits and vegetables, demonstrating considerable potential for various applications.However, the underlying bactericidal mechanisms of TNEW remain inadequately understood, and there is a notable absence of comprehensive evaluations regarding its bacteriostatic efficacy on production.Consequently, this study focused on prevalent spoilage microorganisms associated with fruits and vegetables, specifically Escherichia coli and Staphylococcus aureus.The dynamic effect of TNEW treatment on the bactericidal effect of the two bacteria was investigated.The conducted bactericidal mechanisms were examined from multiple analytical perspectives, including assessing cell wall and membrane integrity, the leakage of intracellular components, and morphological alterations.The findings indicated that treatment with TNEW significantly compromised the integrity of the cell walls and membranes of both E.coli and S.aureus, resulting in the continuous leakage of intracellular substances such as nucleic acids, proteins, and alkaline phosphatase, alongside a reduction in intracellular ATP levels and alterations in cell morphology.The results showed that with TNEW treatment of E.coli bacterial suspension for 12 min and S.aureus bacterial suspension for 6 min, the number of viable bacteria in the treatment group was lower than the detection limit (<1.0 lg CFU/mL).In practical applications involving blueberries and lettuce, a 9-min exposure to TNEW resulted in a reduction of the total viable count by 0.60 and 2.00 lg CFU/g, respectively, as well as a decrease in E.coli loads by 1.12 and 1.18 lg CFU/g, and S.aureus loads by 1.99 and 1.35 lg CFU/g, respectively.Notably, TNEW treatment did not significantly affect the ascorbic acid content in either of the fruits and vegetables (P>0.05).This research contributes a theoretical foundation and technical parameters for advancing novel non-thermal sterilization technologies applicable to fruits and vegetables while presenting innovative approaches for sterilizing other food raw materials.
  • Innovation in dietary supplements:A patent analysis using LDA
    LIU Zhe, CAI Mengyuan, QU Xianming
    Food and Fermentation Industries. 2025, 51(23): 328-336. https://doi.org/10.13995/j.cnki.11-1802/ts.042557
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    Dietary supplements can provide the nutrients the human body needs in a targeted manner.To deeply explore and analyze the patent information in nutritional supplements, observe technological dynamics, market trends, and potential innovation directions, this paper employs latent Dirichlet allocation (LDA) to conduct topic modeling analysis on patent literature.The study retrieved 7 873 patent documents from the HimmPat patent database up to 2024 and applied LDA to model the abstracts of these patents.The results indicate that the core technologies of dietary supplements focus on four themes:therapeutic efficacy,ingredients,nutrients, and microorganisms. With the advancement of scientific research and the changing consumer demands, the functions of dietary supplements have evolved towards more personalized and multifunctional directions.Using advanced technologies to extract bioactive compounds from natural foods has become a significant trend.
  • Analysis of the flavor characteristics of Nongxiangxing Baijiu from Yibin production area
    XIANGLI Ran, ZENG Yong, ZHOU Ruotao, CHEN Junyu, MA Yue, XU Yan
    Food and Fermentation Industries. 2025, 51(23): 337-346. https://doi.org/10.13995/j.cnki.11-1802/ts.042497
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    The aroma characteristics of Nongxiangxing Baijiu from the Yibin region were characterized from both material and sensory perspectives using liquid-liquid extraction (LLE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and rate-all-that-apply (RATA).The RATA method clarified the style characteristics of Nongxiangxing Baijiu from different regions.The sensory analysis results showed that most samples from the Yibin region had similar style characteristics, which were distinct from those of other regions.A total of 97 aroma-active compounds were identified in Nongxiangxing Baijiu from different regions, and their concentrations were accurately quantified.Odor activity values (OAVs) were calculated in combination with their thresholds.By calculating P-values, 18 compounds, including ethyl butyrate, were found to have OAVs ≥1 and significant differences between the Yibin region and non-Yibin regions (P<0.05).Partial least squares discriminant analysis (PLS-DA) effectively distinguished Nongxiangxing Baijiu from different regions, indicating that these compounds might be the potential contributors to the differences in orthonasal aroma between the Yibin region and non-Yibin regions.
  • Flavor optimization of brandy distillation residue based on SPME-GC-TOFMS technique
    LIU Nannan, ZHANG Junxiang, GAO Yu
    Food and Fermentation Industries. 2025, 51(23): 347-354. https://doi.org/10.13995/j.cnki.11-1802/ts.042653
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    As an industrial by-product, Brandy distillation residue (BDR) isrich in bioactive components including polysaccharides and polyphenols. However, it faces limited reutilization due to off-flavor compounds like isoamyl alcohol, furfural, and medium-chain fatty acids. This study systematically analyzed volatile components in BDR using solid-phase microextraction-gas chromatography-time-of-flight mass spectrometry (SPME-GC-TOFMS), identifying 26 volatile compounds. Key aroma contributors included esters, primarily ethyl acetate, and alcohols, represented by phenethyl alcohol, whereas isoamyl alcohol, caprylic acid, decanoic acid, acetic acid, and furfural were identified as primary off-flavor sources. To enhance sensory quality, polyethersulfone (PES) membrane filtration, anion exchange resins (SD333, D730, D202), and activated carbon (powder/granular) adsorption were applied. The results revealed that PES membrane filtration significantly reduced acids and concurrently concentrated esters, resulting in a treated residue with organoleptically undetectable off-odors, a light green color, and optimal sensory properties. SD333 resin exhibited strong removal efficiency for acids, aldehydes, and isoamyl alcohol, though it partially reduced fruity aromas. Activated carbon, particularly in powdered form, effectively adsorbed caprylic acid and furfural, yet required careful balancing to preserve beneficial components. This study provides a theoretical foundation for flavor optimization and value-added utilization of brandy distillation residues.
  • Composition analysis and nutritional value evaluation of classic Cantonese cuisine
    WANG Xiangpeng, XIE Canjie, CHEN Jincheng, WEI Lina, TAN Yue, YANG Han, KAN Qixin, SONG Mingyue
    Food and Fermentation Industries. 2025, 51(23): 355-362. https://doi.org/10.13995/j.cnki.11-1802/ts.041949
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    To investigate the influence of different dietary factors on the health of the population, the paper mainly analyzed the nutritional composition of classic Cantonese cuisine.The paper selected 30 classic Cantonese dishes that are relatively popular in the current market, summarized their recipes, processes and flavor characteristics, and then systematically analyzed and determined the nutrient content of these dishes by physicochemical means, to establish a more complete nutrient database for classic Cantonese dishes.Based on the data obtained, it was found that the energy content of the selected dishes ranged from 239 kJ/100 g to 1 336 kJ/100 g;the protein content ranged from 3-22 g/100 g;the fat content ranged from 1-26 g/100 g;the carbohydrate content ranged from 0.5-30 g/100 g;the sodium content ranged from 151-685 mg/100 g.The study also evaluated the nutritional value of the dishes, including energy level and sodium content, and analyzed the impact of irrational intake of some nutrients on the risk of related chronic diseases.By systematically applying modern scientific methods to the nutritional analysis of classic Cantonese cuisine, it helps to further develop targeted studies to promote nutritional balance through appropriate combinations of different categories of dishes, thereby providing theoretical basis for people to pay attention to dietary health and make rational dietary choices.
  • Research progress on biofilm and cereulide in Bacillus cereus
    REN Fanchong, LIU Yangtai, WANG Yeru, YANG Xuefeng, QIAO Linnan, LIU Yang, YU Ruijie, AIKEDAN Tuohuti, DONG Qingli
    Food and Fermentation Industries. 2025, 51(23): 363-370. https://doi.org/10.13995/j.cnki.11-1802/ts.042572
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    Bacillus cereus, as a significant foodborne pathogen, persists in food processing environments through spores and biofilms, causing cereulide and enterotoxin poisoning.The ability of B.cereus to form spores and biofilms poses significant risks to food safety and human health.This article discusses the factors influencing B.cereus biofilm formation and cereulide synthesis, as well as their bidirectional interactions.It analyzes and summarizes detection methods for both bacterial cells and cereulide, and further explores strategies for eliminating B.cereus biofilms and cereulide.The interplay between B.cereus biofilms and cereulide production represents a critical direction for future research on emetic B.cereus strains.Furthermore, studies on detection and removal methods for B.cereus and its cereulide remain areas of substantial potential.This review aims to provide critical insights for advancing risk prevention and control strategies against B.cereus.
  • Research progress on preparation of erythritol by microbial fermentation
    LI Qiwei, LIU Xiaolan, ZHENG Xiqun, WEI Xuyao, JIANG Caixia
    Food and Fermentation Industries. 2025, 51(23): 371-379. https://doi.org/10.13995/j.cnki.11-1802/ts.042633
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    Erythritol, a natural sweetener known for its low caloric content, high safety, and excellent stability, is widely utilized in the food, pharmaceutical, and chemical industries.Its non-metabolic nature and negligible effect on blood glucose levels make it an ideal sugar substitute for individuals with diabetes and obesity.Currently, the industrial production of erythritol relies primarily on glucose fermentation by Yarrowia lipolytica.However, this method faces two major challenges:high substrate costs and substantial by-product formation, which limit both economic feasibility and environmental sustainability.Consequently, optimizing erythritol production processes and reducing manufacturing costs have become key research priorities.This review systematically summarizes recent advancements in essential technologies for erythritol production, including microbial strain improvement and substrate substitution, with a particular focus on optimization strategies for metabolic pathways, culture medium composition, and fermentation processes.The study aims to provide theoretical insights and technical guidance to enhance erythritol production efficiency and reduce costs.
  • Research progress on microbial fermentation of blueberries
    WANG Xinyu, GUAN Yongmei, LI Zhe, FANG Jiajie, GUO Junhao, ZHANG Hua, LI Qiong
    Food and Fermentation Industries. 2025, 51(23): 380-389. https://doi.org/10.13995/j.cnki.11-1802/ts.043599
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    Blueberries are known as “super fruit” because of their rich nutrients and trace elements, but they are difficult to store and susceptible to mechanical damage and microbial decay, resulting in the loss of active substances.In recent years, microbial fermentation technology has been widely used in the development of blueberry deep-processing products, and fermentation can not only effectively improve the retention of functional substances, but also enhance the flavor and texture of blueberries.In this paper, the current research status of microbial fermentation of blueberries is reviewed, and the commonly used fermentation strains of microbial fermentation of blueberries, the changes of the substances after fermentation, the fermentation conditions, and the functional roles and mechanisms of the fermentation are organized.Most of the blueberries are fermented by lactic acid bacteria under aerobic conditions, and the fermentation conditions of blueberry drink mainly adopt initial pH 4.5-5, temperature 30-37 ℃, and time 24-32 h, and the fermentation conditions of blueberry wine mainly adopt initial pH 3-4.5, temperature 22-25 ℃, and time 10-15 d, which will produce organic acids, alcohols and other flavor material components after fermentation, and endow the products with strong aroma, and their functional role to antioxidant, improve the metabolic syndrome, cardiovascular protection, intestinal protection, and through the excellent antioxidant performance of the ‘gear effect’ to play a role in regulating the host health.This paper provides a reference for further research on the process, composition, function and mechanism of microbial fermentation of blueberries, and provides a basis for promoting the development of blueberry products, including functional foods and health foods.
  • Dietary regulation of gut microbiota:Mechanisms and implications
    HUANG Jing, CHEN Jiao, YING Shunli, REN Ziyuan, LI Xiaohui
    Food and Fermentation Industries. 2025, 51(23): 390-398. https://doi.org/10.13995/j.cnki.11-1802/ts.042299
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    The gut microbiota is a complex ecosystem comprising trillions of diverse microorganisms that profoundly influence host health.Host genotype, environmental factors, and other variables shape individual gut microbial composition, resulting in significant inter-individual variation.Diet is a key factor influencing the gut microbiota, as both the type and composition of diet can affect intestinal microorganisms to varying degrees.Diet exerts significant impacts on intestinal health primarily through three aspects:microbial balance, gut barrier function, and immune regulation.Unhealthy dietary patterns (e.g., high-fat or high-sugar diets) can disrupt gut microbial equilibrium, affecting both the diversity and distribution of intestinal microorganisms.The mechanisms of dietary influence involve modulating gut microbiota composition, maintaining intestinal barrier integrity, and regulating immune responses.Beneficial effects on gut microbiota can be achieved through dietary modification and nutritional supplementation.This review summarizes the effects of dietary components on gut microbiota, elucidating the impacts of different dietary ingredients, patterns, and nutritional supplements.The findings aim to provide references for future research on dietary composition, eating patterns, and supplementation, as well as for the prevention and treatment of diet-related intestinal disorders.
  • Research progress on influence of processing methods on flavor substances of edible fungi
    SHANG Haiyan, SONG Shasha, WANG Wenliang, WANG Yansheng, ZHANG Jian, HOU Furong, GONG Zhiqing, CHENG Fansheng, CUI Wenjia
    Food and Fermentation Industries. 2025, 51(23): 399-409. https://doi.org/10.13995/j.cnki.11-1802/ts.041810
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    Edible fungi, as a type of natural ingredient rich in diverse flavor compounds, exhibit a complex composition of flavor substances that significantly affect the sensory quality of products.This article briefly reviews the chemical composition of flavor compounds in edible fungi, focusing on the main effects of three different processing methods, including drying, enzymatic hydrolysis, and cooking, on the generation and transformation mechanisms of flavor compounds.The study reveals that moisture removal during drying promotes the concentration and transformation of volatile compounds.It also explains how enzymatic hydrolysis, through specific enzymatic actions, releases flavor precursors from within the cells, thereby facilitating the formation of novel flavor compounds.Additionally, the article discusses the formation pathways of flavor substances, including the Maillard reaction, lipid oxidation, and degradation, providing a theoretical foundation and strategic guidance for further research on flavor compounds in edible fungi.
  • Construction and application of molecularly imprinted catalyst in prevention and control of food harmful substances
    LI Zhaozhou, LI Lele, TAO Jian, LI Yajuan, XIE Yafang, WEI Xuebing, TANG Jiamin, YU Huichun, GAO Hongli, NIU Huawei
    Food and Fermentation Industries. 2025, 51(23): 410-423. https://doi.org/10.13995/j.cnki.11-1802/ts.042201
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    Effective degradation of hazardous substances is an important measure for food safety prevention and control.Natural enzyme-based biodegradation has the disadvantages of high cost, low reuse rate, difficult preparation and easy deactivation, etc.A molecularly imprinted catalyst has the advantages of good stability, high catalytic activity, and broad application prospects.This review outlined the construction strategies and preparation methods of molecularly imprinted catalysts and summarized the recent progress of the molecularly imprinted catalysts in the degradation and prevention of food harmful substances including drug residues, pollutants and dyes, etc.Moreover, the key technical problems in the construction of the molecularly imprinted catalyst are analyzed.Furthermore, the development trend and direction in this field are discussed.The mentioned contents provide a new idea for the construction and application of new and highly efficient molecularly imprinted catalysts, and also provide a strong support for the degradation, prevention, and control of food harmful substances.The continuous development of related fields is of great significance for ensuring food safety and human health.
  • Research progress on biomimetic imprinting affinity analysis of food safety hazards
    LI Zhaozhou, LI Yajuan, TAO Jian, LI Lele, TANG Jiamin, XIE Yafang, WEI Xuebing, GAO Hongli, CHEN Xiujin, WAN Ningbo, LI Fang, YUAN Yunxia
    Food and Fermentation Industries. 2025, 51(23): 424-439. https://doi.org/10.13995/j.cnki.11-1802/ts.042751
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    The effects of residues of food safety hazards on human health should not be ignored, so it is particularly important to develop effective detection technology.Biomimetic imprinting is a biometric mechanism that simulates antibody-antigen or enzyme-substrate, and can identify imprinted molecules specifically.The biomimetic imprinting affinity analysis technology based on the preparation of biomimetic imprinting polymer combined with the high specificity affinity analysis method has the advantages of fast, high efficiency, sensitive and cost effective.This review describes the preparation technology, characterization methods, and related application characteristics of biomimetic imprinting affinity analysis recognition elements.The research status and application progress of different analysis methods, including fluorescence label biomimetic imprinting affinity analysis, enzyme label biomimetic imprinting affinity analysis, electrochemical biomimetic imprinting affinity analysis and biomimetic imprinting chemiluminescence affinity analysis, are summarized in food hazard analysis in recent years.The related contents provide new ideas for the research of new methods for food safety testing and technical supports for the detection of hazards in foods.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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