15 January 2025, Volume 51 Issue 1
    

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  • Metabolic engineering of Escherichia coli for the synthesis of menaquinone-7
    HE Yukai, ZENG Weizhu, XU Sha
    Food and Fermentation Industries. 2025, 51(1): 1-10. https://doi.org/10.13995/j.cnki.11-1802/ts.038237
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    Menaquinone-7 (MK-7), as one of the vitamin K2 subtypes, has the effects of treating osteoporosis and protecting cardiovascular health.Common MK-7 production is mainly fermented by food such as natto, but there are problems such as low yield and complex extraction.Bacillus subtilis, as a common production strain of MK-7, also faces the problems of long fermentation period and low titer.In this study, a strain of Escherichia coli introducing mevalonate pathway was modified.Firstly, four key enzymes were screened by DLKcat model, including heptaisopentadiene pyrophosphate synthase BtHepS\BtHepT, 1,4-dihydroxy-2-naphthoic acid heptaenyl transferase MnMenA, and menadione biosynthesis C-methyltransferase NtMenG.The expression optimization was carried out to construct the endogenous synthesis of MK-7 pathway in E. coli.Subsequently, the prenylated pyrophosphate isomerase EcIdi was integrated and expressed to enhance the precursor supply, and then the fed-batch fermentation conditions of the obtained strains were optimized, including delaying the induction time, increasing the dissolved oxygen to 60. The MK-7 production reached 929.58 mg/L, but there was 1 217.58 mg/L demethylmenaquinone-7 (DMK-7) accumulation.Then, different sources of MenG were further screened to reduce the accumulation of DMK-7, and it was found that MenG from B. subtilis 168 could reduce the accumulation of DMK-7.Finally, the production of MK-7 reached 1 090.45 mg/L and DMK-7 decreased to 231.14 mg/L in a 5 L fermenter.The results of this study have certain guiding significance for the application of E.coli to produce MK-7.
  • Isolation and identification as well as screening of excellent lactic acid bacteria from natural fermented milk in Inner Mongolia
    LEI Xueyan, ZHAO Lixia, LI Yu, LIU Wenjun
    Food and Fermentation Industries. 2025, 51(1): 11-17. https://doi.org/10.13995/j.cnki.11-1802/ts.038251
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    Fresh milk and fermented milk are one of the main sources of nutrition in the daily diet of herders, which contains rich lactic acid bacteria.In order to understand the community structure of lactic acid bacteria in different milk sources and obtain valuable lactic acid bacteria strains, 411 strains, including 10 genus and 21 species, were isolated from 21 samples in Inner Mongolia pastoral area by pure culture technique.The number of Lactococcus lactis isolates was the most, followed by Lactobacillus helveticus and Lactobacillus kefiranofaciens.The analysis of diversity showed that the community structure of different milk sources was very different, the diversity of koumiss was the most abundant, and L. kefiranofaciens was one of its dominant strains.According to the tolerance characteristics of low pH and low alcohol content of koumiss, 4 strains from 93 strains of L. kefiranofaciens were selected with high tolerance to pH 3.0 and 6% ethanol. Their tolerance in artificial gastric fluid, intestinal fluid and different ethanol concentrations, as well as their inhibitory ability to 3 common pathogens in food were further analyzed.Finally, two strains of L. kefiranofaciens were selected, respectively:IMAU12331 and IMAU12208.Both strains had excellent tolerance and antibacterial properties, and could be used as potential probiotics with high potential application value.
  • Production of N-acetylneuraminic acid in Escherichia coli using different carbon sources
    YI Jinhang, ZONG Yuan, SUN Chao, ZHANG Xiaoyu, GENG Zihao, SUN Wenchao, ZHANG Chunyue, LIU Zhengkai, XIONG Wenwen, TANG Yulin, MA Qian
    Food and Fermentation Industries. 2025, 51(1): 18-25. https://doi.org/10.13995/j.cnki.11-1802/ts.038677
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    N-acetylneuramic acid, the most common type of sialic acids, generally locates at the terminal of glycoprotein and glycolipid on the surface of cell membrane, where it performs a variety of biological functions.Because of its unique physiological and biochemical properties, it is more and more widely used in pharmaceutical, cosmetic and food industries, and its demand will continue to increase.The heterologous biosynthesis of N-acetylneuraminic acid in Escherichia coli needs to compete precursors with the process of central carbon metabolism.Therefore, the efficiency of carbon source utilization and the distribution of carbon metabolic flux in cell growth and N-acetylneuraminic acid synthesis directly affect the synthesis efficiency of N-acetylneuraminic acid.In this study, the effects of glucose, glycerol and their mixture on the synthesis of N-acetylneuraminic acid were compared from the point of view of carbon source utilization regulation.When using single glucose carbon source, the knockout of pfkA in strain NEU5AC-2 weakened the intensity of central carbon metabolism, reduced the accumulation of by-product acetic acid, and coordinated the supply of precursors GlcNAc and PEP.NEU5AC-2 produced 23.8 g/L N-acetylneuraminic acid after 38 h of fed-batch fermentation in a 5-L bioreactor, which obtained higher level of fermentation production and strong industrial application potential.This study shed light on similar studies using metabolites in EMP as precursors for the biosynthesis of heterologous chemicals.
  • Isolation and purification of cordycepin from the fermentation of engineering Yarrowia lipolytica
    SONG Liping, DUAN Xiyu, WANG Chong, LU Xiangyang, TIAN Yun
    Food and Fermentation Industries. 2025, 51(1): 26-31. https://doi.org/10.13995/j.cnki.11-1802/ts.038661
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    Multiple studies have demonstrated that using Yarrowia lipolytica as a cell factory for cordycepin biosynthesis is an effective way to produce cordycepin.To obtain the separation and purification process, this study utilized macroporous adsorption resins with different specifications to purify cordycepin from recombinant Y.lipolytica fermentation broth by static and dynamic purification.Results showed that the recovery rate and purity of cordycepin could reach 87.67% and 65.82% by using NKA-Ⅱ macroporous adsorption resin with a cordycepin concentration of 3 mg/mL and pH of 9, loading flow rate of 3 BV/h, loading volume of 10 BV, wash flow rate of 2 BV/h, wash volume of 3 BV, and 30% ethanol for elution solution, with a flow rate of 3 BV/h and volume of 15 BV.This study aims to provide data references for the future large-scale production and preparation of cordycepin using recombinant Y.lipolytica.
  • Effect of menD expression on vitamin K2 production in Bacillus subtilis
    HUANG Junbao, HUANG Xilin, CHEN Yu, GAO Xuli, LUO Yani, TAO Wei, GUO Mingyu, LIU Yongyuan, WU Jing, LIU Yan
    Food and Fermentation Industries. 2025, 51(1): 32-40. https://doi.org/10.13995/j.cnki.11-1802/ts.038491
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    Vitamin K2 (MK) is an important natural compound, which plays an important role in the treatment of various diseases.To determine the role of menD in MK synthesis in Bacillus subtilis, the effects of the different expression levels of menD on bacterial growth, biofilm morphology, and MK production were detected by constructing BS168-ΔmenD, BS168-P43-menD and BS168-PxylA-menD. The expression intensity of the menD was detected by western-blot and the content of MK was detected by HPLC.The experimental result showed that the BS168-ΔmenD strain failed to form biofilm and couldn’t grow well when standard menadione wasn’t added in the medium.The biofilm and the MK content of BS168-P43-menD and BS168-PxylA-menD were significantly different from the original strain BS168.During static fermentation, the biofilm biomass and wrinkle degree of BS168-P43-menD and BS168-PxylA-menD were greatly increased.The biofilm biomass of BS168-P43-menD and BS168-PxylA-menD were 1.36 and 1.59 times that of the original strain, respectively.The MK contents of BS168-P43-menD, BS168-PxylA-menD were 1.64 and 1.87 times that of the original strain, respectively.The maximum yield of MK was 39.27 mg/L in BS168-PxylA-menD.The results indicated that the expression level of menD was an important factor affecting the formation of biofilm and MK in B.subtilis.
  • Expression and characterization of the lipase LipTL from Thermomyces lanuginosus and its application in oil degumming
    SHAO Hua, SHAN Mingming, WANG Qiongbo, XU Ruimin, CHEN Xi, WEI Tao
    Food and Fermentation Industries. 2025, 51(1): 41-46. https://doi.org/10.13995/j.cnki.11-1802/ts.038635
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    Enzymatic degumming technology has great potential application in oil refining industry.Phospholipases are the major enzymes that applied in oil degumming.However, the existing phospholipases are unable to meet the requirements of industrial degumming processes in terms of substrate selectivity and temperature stability, which limits the large-scale application of phospholipases in the oil refining industry.Researches have revealed that the lipase (LipTL) from Thermomyces lanuginosus has ability of hydrolyzing phospholipids.In this study, this lipase LipTL gene was heterologously expressed in Escherichia coli, then the recombinant LipTL was purified and characterized, and its application in oil degumming was also studied.Sequence alignment exhibited that LipTL showed high similarity with phospholipase A1;SDS-PAGE revealed that the molecular weight of LipTL was approximately 30 kDa;The optimal temperature and pH for LipTL were 55 ℃ and 9.0 respectively, and it could maintain over 90% relative activity after 2 hours of treatment at 55 ℃.After 6 hours of degumming reaction, LipTL reduced the residual phosphorus content of soybean oil and peanut oil to 5.2 mg/kg and 4.9 mg/kg, respectively.This study confirms that the lipase LipTL can be applied to oil degumming, which not only provides a new enzyme source for enzymatic degumming, but also lays a good foundation for the subsequent modification of this enzyme.
  • Isolation of cellulose-degrading bacterium I2 and functional verification of related degradation genes
    SUN Junke, ZHANG Wanying, DENG Ruozhu, WANG Juan, NIU Qiuhong, HU Fan, KE Tao
    Food and Fermentation Industries. 2025, 51(1): 47-54. https://doi.org/10.13995/j.cnki.11-1802/ts.038565
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    Cellulose is the most abundant renewable energy material on the Earth, and the exploration of highly efficient cellulose-degrading bacteria and cellulose enzymes has been a focal point of research.In this study, a cellulose-degrading Bacillus strain, designated as I2, was isolated and the functionality of its cellulose genes was validated.I2 was isolated from the accumulated wheat straw in the Baotianman Nature Reserve in Nanyang, Henan Province, with a genome size of 4.2 Mbp containing 4 635 genes, capable of degrading a significant portion of filter paper within 48 hours.Through predictions from the Carbohydrate-Active enZymes (CAZy) carbohydrate database and enzyme activity assays, 182 genes detected in the database were analyzed, andit was established that four proteins in I2 exhibit cellulose enzyme activity.Among them, G2269 displayed the highest cellulase endoglucanase activity, reaching 49.02 U/mL under pH 5.0 and 55 ℃ conditions.Metal ions Ca2+ and Zn2+ had a significant enhancing effect on the activity of G2269, while Mn2+ and Cu2+ significantly inhibited the activity of G2269.Mg2+, Co2+, K+, Ni2+, and NH4+ had no significant effect on the activity of G2269.Furthermore, G2269 demonstrated good thermal stability and acid-alkali stability, retaining 70% of its activity after 30 minutes at 65 ℃, presenting promising application prospects, particularly in the fields of food processing and feed production.
  • Identification of ZjERF098 and investigation of its enhancing effect on winter jujube resistance to black spot rot
    ZHANG Xuan, CHEN Ou, WANG Wenjun, LIU Yao, ZENG Kaifang
    Food and Fermentation Industries. 2025, 51(1): 55-63. https://doi.org/10.13995/j.cnki.11-1802/ts.038669
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    ZjERF098 was cloned and characterized to clarify its molecular properties and to verify the inhibitory effect of transient overexpression of ZjERF098 on black spot rot of jujube, so as to lay the foundation for the research on the mechanism of resistance to disease of jujube fruit.The phylogenetic tree construction, homologous sequence comparison, structural domain analysis, protein structure prediction and promoter cis-acting element analysis were performed on ZjERF098.Several recombinant vectors such as pEAQ-ZjERF098 were constructed to analyze the subcellular localization and activation of transcriptional activity of ZjERF098 in tobacco, and its transient overexpression effect in jujube fruit.The results showed that the open reading frame of ZjERF098 comprises 426 base pairs (bp), encoding 141 amino acids.It shared the highest sequence similarity with the AtERF098 sequence in Arabidopsis thaliana, belonging to the ERF transcription factor subfamily.ZjERF098 had only one AP2 domain and lacked a signal peptide and transmembrane domains.The promoter region contained response elements related to plant defense responses, such as abscisic acid responsive elements and jasmonic acid responsive elements.ZjERF098 exhibited transcriptional activation activity, primarily localizing in the cell nucleus, with GFP fluorescence signals also observed on the cytoplasmic membrane.Simultaneously, transient overexpression of ZjERF098 enhanced the resistance of jujube fruits to black spot rot, significantly reducing disease incidence and lesion diameter.These indicated that ZjERF098 play a crucial role as a transcription factor in enhancing the resistance of jujube fruits to black spot rot.
  • Study on the dynamic changes of hydroxycinnamic acid derivatives during wort saccharification process
    YANG Jiayu, ZHAO Xiaoyi, LYU Zirui, ZHOU Guangyun, REN Liqiu, MA Jiahui, CHEN Yuyao, CHENG Xiangrong
    Food and Fermentation Industries. 2025, 51(1): 64-71. https://doi.org/10.13995/j.cnki.11-1802/ts.038685
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    Hydroxycinnamic acids (HCA), represented by ferulic acid, are important antioxidant substances and flavor precursors in beer.In order to explore the dynamic changes of HCA compounds during the wort saccharification process, this study evaluated the content and antioxidant capacity of polyphenols in wort at different stages of saccharification by means of Folin-Ciocalteu method, DPPH free radical and ABTS cation free radical scavenging assays.The results showed that the trend of polyphenol content in wort during saccharification process was consistent with its antioxidant capacity, which both gradually increased and then stabilized.By employing ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF MS) combined with global natural products social (GNPS) molecular networking, the changes of composition and content at different stages of wort saccharification were further analyzed.GNPS molecular networking facilitated the accurate identification of 87 compounds including HCAs, such as ferulic acid (1), caffeic acid (2), p-coumaric acid (3), sinapinic acid (4), as well as other 27 HCA derivatives.The analysis also revealed diverse dynamic changes of different HCA derivatives during wort saccharification, most of which show an initial increase followed by a decrease.Compound 34 (C7H5NO2) exhibited a continuous increase throughout the saccharification process and may be served as a marker for decomposition of HCAs during saccharification.These findings provide valuable guidance for optimizing the saccharification process to produce high-quality beers.
  • Screening and fermentation characteristics of non-Saccharomyces yeasts from eastern foot of Helan Mountain
    ZHOU Di, LU Ling, WANG Lan
    Food and Fermentation Industries. 2025, 51(1): 72-80. https://doi.org/10.13995/j.cnki.11-1802/ts.038563
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    This study selected the indigenous non-Saccharomyces yeasts with strong tolerance from 112 indigenous non-Saccharomyces yeasts in Ningxia through high glucose, ethanol, pH, SO2 tolerance test and growth curve measurement.Selected yeast strains were used for Cabernet Sauvignon wine fermentation experiment and the physicochemical indexes, sensory evaluation and volatile compounds were performed to explore the fermentation characteristics.The results showed that the four selected indigenous non-Saccharomyces yeasts YC-A13, YC-B10, YC-C13 and YQY-B12 could tolerate 450 g/L glucose, 13% ethanol, pH 1.0 and 250 mg/L SO2, which were better than those of commercial Saccharomyces cerevisiae F33, CECA and XR.Compared with commercial S.cerevisiae fermented wine, four indigenous non-Saccharomyces yeasts fermented wine produced unique volatile compounds ethyl caprate and ethyl 2-furoate, concentrations were in the range of 17.63-19.85 μg/L and 4.04-20.42 μg/L, respectively.The OAV of ethyl caprate greather than one, which could be the main aroma component of wine.Indigenous non-Saccharomyces yeasts YC-B10, YC-C13, and YQY-B12 fermented wine produce citronellol with aroma of herbaceous and rose in the range of 5.82-8.43 μg/L.There were also significant differences in aroma compounds produced by non-Saccharomyces yeasts.Butyl hexanoate, a unique aromatic substance, was produced in the fermented wine samples of Hanseniaspora uvarum YC-B10 and YQY-B12, with concentrations of 69.31 and 69.06 μg/L, respectively.In addition, hexanoic acid with cheese aroma (536.25 μg/L) and isoamyl propionate with almond and pineapple aroma (1.71 μg/L) were produced respectively.Metschnikowia pulcherrima YC-A13 and Starmerella bacillaris YC-C13 produced 2, 3-butanedione with fat and buttery aroma at concentrations of 69.31 and 69.06 μg/L, respectively.1-pentanol with almond and lipid aroma was detected in M.pulcherrima YC-A13, the content was 280.15 μg/L and the OAV more than 0.1, could be used as a potential aroma component.In summary, the four selected indigenous non-Saccharomyces yeasts had different fermentation characteristics, and had unique contributions and advantages in improving the aroma quality and richness of wine, which provides a theoretical basis for brewing regional characteristics of wine.
  • Effect of different tea addition methods on flavor of Taiping Houkui green tea beer
    LIN Rui, WU Dianhui, PENG Zhengcong, XIE Guangfa, LU Jian
    Food and Fermentation Industries. 2025, 51(1): 81-89. https://doi.org/10.13995/j.cnki.11-1802/ts.038774
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    The addition of green tea as an adjunct to enhance beer flavor has attracted considerable attention from researchers, but there is limited research on the influence of different tea addition methods on beer flavor.This study incorporates Taiping Houkui green tea into beer fermentation using three different methods to investigate the impact of the fragrant green tea addition on the volatile flavor compounds of beer.GC-MS was used to identify and analyze the flavor compounds in different beer groups.By screening the odor activity values (OAV) of different flavor compounds and conducting partial least squares-discriminant analysis (PLS-DA), the study examined the variations in aroma components and key aroma markers of green tea beer under different processes.Results showed significant differences (P<0.05) in volatile aroma compounds of Taiping Houkui green tea beer under different processes.Among the 20 aroma compounds screened with OAV≥0.1 in Taiping Houkui green tea beer, five aroma compounds, including β-ionone, isovaleraldehyde, β-cyclocitral, mushroom alcohol, and citronellal, were derived from Taiping Houkui tea and were more retained under cold extraction conditions, resulting in a more diverse flavor profile in the beer.According to the PLS-DA model, 9 variables with variable importance projection values greater than 1 were further selected, among which substances such as ethyl laurate, ethyl benzoate, lauryl alcohol, nonanal, and decanal, which are aroma compounds, make significant contributions to the fresh and floral flavor attributes of beer.These compounds can serve as marker components for distinguishing the aroma profile of Taiping Houkui green tea beer under different brewing processes.
  • Effect of fermentation with Metschnikowia pulcherrima and commercial Saccharomyces cerevisiae on quality of Lycium barbarum wine
    LIU Siyuan, MENG Fang, LI Qiang, WANG Zixin, XI Qinqin, ZHANG Huiling, CHEN Panpan, TIAN Xiaoju
    Food and Fermentation Industries. 2025, 51(1): 90-98. https://doi.org/10.13995/j.cnki.11-1802/ts.037762
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    Goji wine is a main product of deep processing of Lycium barbarum and has various physiological functions such as anti-fatigue, antioxidant, and immunity improvement.At present, goji wine is fermented with Saccharomyces cerevisiae solely, and there is little research on the effect of non-Saccharomyces cerevisiae on the brewing of the wine.To screen non-S. cerevisiae yeast suitable for goji wine fermenting and improving the aroma of the wine, six non-S. cerevisiae strains were obtained from fresh fruit of L.barbarum, leaves, and goji orchard soil.Through the tolerance test, one of these strains had the best fermentation performance named JMJ.Detected by the 26S rDNA sequence, this non-S cerevisiae strain was Metschnikowia pulcherrima.Compared to the goji wine fermented by the commercial S. cerevisiae STR alone, sequential fermentation of the wine with the mixture of JMJ and STR (10∶1) generated more types of volatile substances.
  • Application of different varieties of glutinous sorghum in production of Maotai flavor Baijiu
    HU Chunhong, LI Xintao, XIAO Dongguang, LU Jun, TANG Xianxing, LUO Guihua, CHENG Mingxing, DU Yu, CHEN Shuangyu, YANG Fang
    Food and Fermentation Industries. 2025, 51(1): 99-107. https://doi.org/10.13995/j.cnki.11-1802/ts.038362
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    Sorghum varieties affect the fermentation process of the Maotai flavor Baijiu and the quality of base liquor.A grain production experiment was conducted on six types of glutinous sorghum, including GY, GT, ZM, YX, HS, and GLD, comparing the raw materials, fermented mash, physicochemical indicators of base liquor, skeletal components, and sensory evaluation.Results showed that using principal component analysis, six varieties of glutinous sorghum samples could be divided into three categories, with no significant difference in starch and tannin content (P>0.05).The changes in physicochemical factors of six types of glutinous sorghum during one to six rounds of fermentation in the cellar are consistent, with significant differences in amplitude.As the rounds progressed, the alcohol content of the base liquor significantly decreased from 52%vol-57%vol, while GLD, ZM, and YX types of glutinous sorghum had higher alcohol content during the production of the base liquor.In terms of basic liquor evaluation, various types of glutinous sorghum had different advantages and contributions.Among the skeleton components of Baijiu, the highest average contents of acids and aldehyde in ZM sorghum brewing base liquor were 0.39 and 0.24 g/L, while the highest average contents of esters and alcohols in HS sorghum brewing base liquor were 1.17 and 0.94 g/L.Through the analysis of aroma activity values, it was found that 8 flavor substances such as acetaldehyde and ethyl acetate played an important role in the aroma characteristics of the base liquor.The application of partial least squares discriminant analysis could effectively distinguish the flavor differences of different varieties of glutinous sorghum brewing base liquor, and determine 7 variable importance factors, including isobutanol, acetal, and sec-butanol.This study clarifies the influence of sorghum varieties on the whole brewing process and provides a theoretical reference for establishing scientific acceptance standards for raw materials and screening raw materials suitable for Maotai flavor Baijiu brewing.
  • Influence of biodegradable poly(L-lactic-co-butanediol itaconate) nano-silica packaging material on storage quality and viable bacteria count of fermented yogurt
    JIANG Wei, CHEN Zhongsheng, ZHANG Yuan, DONG Tungalag
    Food and Fermentation Industries. 2025, 51(1): 108-115. https://doi.org/10.13995/j.cnki.11-1802/ts.038254
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    This study aimed to investigate the effect of poly(L-lactic-co-butanediol itaconate) nano-silica copolymer film packages with different barrier properties on the storage of fermented yogurt and to determine the physicochemical indexes of yogurt during storage and viable bacteria counts during storage.Results showed that during the storage period of 0-21 days at 4 ℃, the pH of all packaging groups showed a decreasing trend, and the pH decrease of the PLBI-SiO2 0.5% packaging group and the control (commercially available) group was slowed down in the late-stage of the storage period;During the storage period, the PLBI-SiO2 0.5% packaging group and the control (commercially available) group were able to maintain the texture and water holding capacity of the yogurt, and the sensory evaluation and the apparent viscosity of the yogurt.All packaging groups were able to maintain the physical and chemical indexes and live bacterial counts of the yogurt during the storage period;All packaging groups had the effect of fermented yogurt storage.The viable bacterial counts of all packaging groups showed a gradual decrease throughout the storage period, but the decrease was slowed down with the improvement of the barrier property of the packaging, and the viable bacterial counts of Lactobacillus bulgaricus and Streptococcus thermophilus in the PLBI-SiO2 0.5% packaging group and the control group both remained above 107 CFU/ml at 21 days of storage.Comprehensive indicators, the PLBI-SiO2 0.5% packaging group can maintain the storage quality of the yogurt and nearly compare with the commercially available packaging group at 21 days of storage, which provides a certain theoretical basis for alternative packaging materials for yogurt and other fermented milk.
  • Process optimization of fermented brown cheese and study of its protein degradation at different stages of ripening
    MA Xiaorui, WENG Yanan, CHEN Tao, WEI Chaokun
    Food and Fermentation Industries. 2025, 51(1): 116-123. https://doi.org/10.13995/j.cnki.11-1802/ts.038443
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    In order to develop new cheese varieties and to investigate the effect of the Maillard reaction on the physicochemical indexes and protein degradation during the fermentation of fermented brown cheese.The experimental process conditions of fermented brown cheese were optimized by single factor and response surface methodology, and the physicochemical indexes, protein degradation, free amino acid, and protease activity of fermented brown cheeses of different ripening stages were determined.The final results showed that the optimum process conditions for fermented brown cheese were:glucose addition of 10 %, heating temperature of 95 ℃, and heating time of 3.0 h.The experimental results showed that the pH and moisture of fermented brown cheese gradually decreased;The amount of proteolytic degradation and the total free amino acids increased;And the protease activity and the total number of lactic acid bacteria increased and then decreased.In the middle stage of the fermentation, the moisture content, the fat content and the protein content of fermented brown cheese were lower than ordinary cheese.This was due to the denaturation of proteins and fat globule proteins as a result of the Maillard reaction.The fat that had lost its globule membrane was destabilized and coagulates, resulting in a decrease in fat content.
  • Effects of different drying processes on the quality of sweet potato leaf tea fermented by Eurotium cristatum
    WANG Junling, YI Junpeng, LI Xin, LIU Wenchao, DUAN Xu, LI Luyao, GAO Yan
    Food and Fermentation Industries. 2025, 51(1): 124-135. https://doi.org/10.13995/j.cnki.11-1802/ts.038151
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    In order to optimize the drying process with respect to the maximal sensory quality of the product, contents of sensory related chemical constituents and free amino acids, along with sensory evaluation and volatile profiles were analyzed for dehydrated sweet potato leaf tea treated by hot air drying (HAD) with drying temperature of 60, 70, and 80 ℃, heat pump drying (HPD), and vacuum freeze drying (FD).The results showed that for the HAD treatment, with the increase in the drying temperature, both total polyphenol content and total flavonoids content decreased whereas the content of soluble sugar increased.No significant differences on tannins content were found between tea samples.In the HAD 80 ℃ tea sample, content of phenolic substances and flavonoids that cause astringency in the tea soup was low, the sensory evaluation of the tea soup color and aroma was high, and the aroma components were the most and the overall quality was the best;HAD 60 ℃ tea sample had high content of total phenols, total flavonoids, and bitter amino acids, with a strong bitter taste;FD tea sample has the best appearance evaluation and the lowest tannin content, but it had the highest total phenols and flavonoids, and a strong grassy aroma, which was related to the high content of guaiacol in its volatile substances, resulting in a lower sensory score.In the volatile profiles of all tea samples, the OAV values of 1-octen-3-ol, 2-methoxy-phenol, and β-ionone were higher than 100.It revealed that 1-octen-3-ol, 2-methoxy-phenol, and β-ionone were the key aroma compounds that were responsible for the aroma characteristics formation in the dehydrated sweet potato leaf tea.Taken together, these findings provided the useful information for understanding the formation mechanisms of the taste and aroma characteristic in sweet potato leaf tea fermented by Eurotium cristatum.This research also provided theoretical basis for the optimization of the drying process with respect to the maximal sensory quality of sweet potato leaf tea for the industrial production.
  • Isolation and identification of Enterococcus faecium in naturally fermented shrimp sauce and in vitro probiotics properties
    WANG Xin, JIANG Ning, ZHANG Yu, SUN Rongxue, WANG Cheng, YANG Huijing, MA Yanhong, LIANG Liya
    Food and Fermentation Industries. 2025, 51(1): 136-142. https://doi.org/10.13995/j.cnki.11-1802/ts.038382
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    Eight strains of acid-producing bacteria were selected from naturally fermented lobster shells, and identified through physiological and biochemical tests and 16S rDNA sequence analysis.Based on fermentation characteristics analysis, the highest acid-producing strains LX12-2 and LX18-9 were selected for antibacterial, antioxidant, and in vitro probiotic characteristics analysis and safety evaluation.Results showed that there were 7 strains of lactic acid bacteria belonging to the genus Enterococcus, including 5 strains of E. faecalis and 2 strains of Enterococcus faecium.Enterococcus faecalis LX18-9 had the highest acid production ability, broad-spectrum antibacterial activity, and high antioxidant capacity.It had the strongest inhibitory effect on the growth of Listeria monocytogenes, with a diameter of 21.85 mm and a scavenging rate of 76.77% on DPPH free radicals.This strain had a good tolerance to pH 2.0 acid conditions, 0.5% bile salt, and artificial gastrointestinal fluid, no histamine production, no hemolysis, and a high safety profile.In summary, the E. faecalis LX18-9 screened in this study had high safety and good antibacterial, antioxidant, and probiotic properties, which had potential application value in feed fermentation production and the development of probiotic products in aquaculture.
  • Effect of bioaugmentation of Lactobacillus helveticus and Lactobacillus acetotolerans on the flavor of liquid fermented vinegar
    HUANG Haolun, LU Zhenming, CHAI Lijuan, ZHANG Xiaojuan, XU Hongyu, LI Xin, SHI Jinsong, XU Zhenghong
    Food and Fermentation Industries. 2025, 51(1): 143-150. https://doi.org/10.13995/j.cnki.11-1802/ts.038613
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    In this study, Lactobacillus helveticus and Lactobacillus acetotolerans were sequentially inoculated during the fermentation process of liquid fermented vinegar to enhance product quality.The content of organic acids and volatile compounds in liquid fermented vinegar was analyzed and sensory evaluation was carried out, using techniques such as HPLC, headspace-solid phase microextraction-gas chromatography-mass spectrometry and electronic tongue.The results indicated that bioaugmentation using L.helveticus L-6 and L.acetotolerans L-9 could significantly improve the flavor quality of liquid fermented vinegar.The total acidity of liquid fermented vinegar reached 5.15 g/100 mL.The residual amount of reducing sugar was 3.41 g/L.The contents of lactic acid and pyruvate significantly increased, with the highest increase in lactic acid content reaching 12.8 g/L.Inoculation of two Lactobacillus species could significantly increase the content of volatile compounds such as ethyl acetate, ethyl lactate, and phenylacetic acid, which have floral, fruity, milky, and sweet aroma.Sensory evaluation indicated that the liquid fermented vinegar co-fermented by L.helveticus L-6 and L.acetotolerans L-9 exhibited sweetness and freshness while significantly reducing acidity, resulting in a significant improvement in flavor quality.This study confirmed that the application of L.helveticus L-6 and L.acetotolerans L-9 in vinegar fermentation could enhance the content of non-volatile acid and flavor of the vinegar, improving organic acids composition of vinegar, providing a reference for fermentation process optimization and flavor quality improvement of liquid fermented vinegar.
  • Preliminary study on producing and transforming of nitrite in early stage of Sichuan paocai fermentation
    FAN Zhiyi, DENG Weiqin, LI Xiongbo, ZHANG Qisheng, LI Ting, CHEN Xiangjie
    Food and Fermentation Industries. 2025, 51(1): 151-157. https://doi.org/10.13995/j.cnki.11-1802/ts.037606
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    To study the production and transformation of nitrite in the early stage of Sichuan paocai fermentation, total acidities and nitrite contents of white radish paocai fermented in the first 5 days were measured and metagenomic analysis was conducted.Results showed that the total acidity of paocai brine rapidly increased from (0.03±0.00) g/100 g in the beginning to (0.74±0.04) g/100 g in the 5th day.Nitrite content rose rapidly, reaching a peak amount (20.681 mg/L) in the first day and gradually decreased to a low level.Pseudomonas and other miscellaneous microbial genera dominated the system before fermentation started, while Enterobacter became the dominant microbe in after one day.Lactiplantibacillus quickly increased and became main genus subsequently.Genes of nitrogenase (1.18.6.1), assimilatory nitrate reductase (1.7.1.1/1.7.7.2), dissimilatory nitrate reductase (1.7.5.1), and nitrite reductase (1.7.1.15) were relatively abundant in the early stage of fermentation.A significant positive correlation was found between Lactiplantibacillus and total acidity and negative correlation was found between Lactiplantibacillus and nitrite content.Genes of nitrogen metabolic enzymes was positively were correlated with most of the miscellaneous microbes.Nitrite might be reduced from nitrate by 1.7.1.1,1.7.7.2 and 1.7.5.1 and reduced further to ammonia by 1.7.1.15 nitrite metabolism might be catalyzed mainly by miscellaneous microbes while lactic acid bacteria scavenge nitrite by producing acid.
  • Screening of mixed fermentation strains of fruits and vegetables and research on their fermentation characteristics
    LI Beibei, FENG Shuzhen, LI Dejun, HE Changzheng, HE Xunyang
    Food and Fermentation Industries. 2025, 51(1): 158-166. https://doi.org/10.13995/j.cnki.11-1802/ts.038385
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    Different types of fermentation strains have different effects on the formation of fermented vegetable flavor.In order to evaluate the fermentation characteristics of strains in fermented vegetables and screen the excellent strains suitable for vegetable fermentation, 31 strains were isolated from the mixed fermentation samples of fruit and vegetables.Lactobacillus, yeast and other strains were preliminarily screened by morphology.Molecular biological methods (bacterial 16S rRNA and fungal ITS sequence analysis) were used for identification.The growth ability, acid production ability, tolerance (salt tolerance, acid tolerance, nitrite tolerance) and nitrite degradation ability of the strains were evaluated.The entropy method was used to comprehensively evaluate the performance of the strains, and the sensory score of the fermented vegetable samples was performed.Five strains, including Alternaria alternata.(L1), Lactiplantibacillus argentoratensis (L4), Lactobacillus sp. (L5), Lactobacillus brevis (L8), and Pseudozyma sp (L10) were screened out, which could significantly improve the sensory quality of fermented vegetables.Among them, L4 strain had better performance in growth rate, acid production ability, salt tolerance and nitrite degradation ability.The OD600 value of fermentation for 24 h reached 1.9, the pH value reached 3.84, the highest tolerance to 10% salt concentration, and the nitrite degradation rate was 97.87%.The synthetic evaluation results of entropy method showed that L4 had the best fermentation performance, which was an ideal vegetable fermentation strain, and could be used to produce fermented vegetable products with low nitrite content and good flavor.This study lays a foundation for enriching the vegetable fermentation strains and further development and utilization of the strains.
  • Effect and mechanism of the structure of amino acids and sugar alcohols on browning reaction
    YAN Yuhan, HUANG Xiaotian, ZHANG Yilin, ZHU Hanjiang, XIA Shuqin
    Food and Fermentation Industries. 2025, 51(1): 167-173. https://doi.org/10.13995/j.cnki.11-1802/ts.038601
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    The coexistence system of amino acids and sugar alcohols undergoes color browning after long-term storage.However, the relationship between the substrate structure and color change as well as the corresponding mechanism, has not been clarified.This study analyzed the effect of representative amino acid and sugar alcohol species on the browning index in a thermal reaction system (120 ℃,2 h).The accumulation of key intermediates for melanoidin formation was traced with the aid of fluorescence spectroscopy, high-pressure ion chromatography, and liquid chromatograph-mass spectrometer.The reasons for browning differences due to the substrate structure were explored.The results indicated that the browning degree in the system after the reaction of sorbitol with three representative amino acids was greater than that of mannitol.The browning index of sorbitol-lysine was approximately 1.5 times higher than that of mannitol-lysine.It was related to the fact that the carbon atom at the C2 position of sorbitol was located in a more active position and exhibited higher hydrophilicity.Compared with glycine and trimethylglycine, lysine with two amino groups at the ε position not only facilitated the conversion of sorbitol into higher amounts of glucose and fructose, but also led to the accumulation of higher concentrations of colorless intermediates of the Maillard reaction, fluorescent substances, and important precursors of melanoidin such as glyoxal (56.61 mg/L) and methylglyoxal (1.16 mg/L).This study provides a scientific basis for the rational formulation design of products containing sugar alcohols and amino acids.
  • Study on the mechanism of ferulic acid in the repair of ethanol-induced DNA damage in LO2 liver cells
    ZHONG Heng, CHEN Shanbin, WANG Deliang, YANG Dongying, WEN Yinping, LUO Ruiqi, HUANG Dan
    Food and Fermentation Industries. 2025, 51(1): 174-181. https://doi.org/10.13995/j.cnki.11-1802/ts.038181
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    Ferulic acid is a natural compound, and its effects on liver cells are not fully understood.The aim of this study was to investigate the potential repair mechanism of ferulic acid at different concentrations on ethanol-induced DNA damage in LO2 hepatocytes.The effects of ferulic acid on the proliferation of LO2 hepatocytes were analyzed by using different concentrations of ferulic acid.Further, the effects of ethanol on LO2 cell cycle and the intervention of ferulic acid were studied.Western blot was used to detect the expression of p-H2AX, a marker of DNA damage, and the changes of reactive oxygen species levels and autophagy were detected by flow cytometry.The results showed that ferulic acid can promote the proliferation of LO2 cells at low concentration, and significantly reduce the expression of ethanol-induced p-H2AX and reactive oxygen species levels at medium concentration (0.25-2 mmol/L), and may promote autophagy.However, high concentrations of ferulic acid have shown toxic effects on cells, with potential inhibitory effects on DNA repair and autophagy.This study shows that ferulic acid can counteract ethanol-induced DNA damage in LO2 hepatocytes in a specific concentration range and may enhance the repair capacity of cells by promoting the autophagy mechanism.However, at high concentrations, ferulic acid may reverse its protective effect and show cytotoxicity.
  • Analysis on structure and immunostimulatory activity of polysaccharides from Dunaliella salina by fractional precipitation
    ZHANG Xifeng, ZHANG Hao, LIU Xia, WANG Zhaofeng, LUO Guanghong
    Food and Fermentation Industries. 2025, 51(1): 182-188. https://doi.org/10.13995/j.cnki.11-1802/ts.039541
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    Polysaccharide of different molecular weights from Dunaliella salina (polysaccharide of Dunaliella salina,PD) was prepared by 40%, 60% and 80% of ethanol fractional precipitation, which were named PD-40, PD-60 and PD-80, respectively.The physicochemical properties such as HPGPC, FT-IR, monosaccharide composition, SEM, TGA and Congo red assay of the three polysaccharide components were analyzed, and in vitro immune activity was also evaluated in RAW 264.7 cell culture.Results indicated that when the ethanol concentration increased to 40%, 60% and 80% (v/v), three PD components with decreasing molecular weight (PD-40>PD-60>PD-80) were produced sequentially, and there was no difference in structure or thermal stability based on the FT-IR and TGA analysis.Meanwhile, three PD components were all composed of 10 monosaccharide residues with different molar ratios, among them, the PD40 component had the largest content and molecular weight (MW=2.31×107), accounting for 61.4% of the total PD mass, and also had the highest galactose (Gal) molar ratio and uronic acid content.Additionally, PD40 components could significantly enhance the production of NO and ROS as well as the phagocytic activity in RAW 264.7 cells.Ethanol fractional precipitation is an effective method for isolating immunoactive PD from D. salina while reducing solvent consumption.
  • Study on the extraction process and properties of protein from edible dock
    GAO Sicong, HUANG Wenxuan, HUANG Zhichao, MIAO Ming
    Food and Fermentation Industries. 2025, 51(1): 189-198. https://doi.org/10.13995/j.cnki.11-1802/ts.038605
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    Edible dock is a potential high-quality source of plant protein.This study aims to optimize the extraction process of edible dock protein and achieve high-value utilization of edible dock.In this study, the protein of edible dock was extracted by alcohol pretreatment combined with the method of alkali dissolution and acid precipitation.The process was optimized by response surface tests.The optimized process conditions were as follows:Alkali dissolution temperature 81.12 ℃, alkali addition 10.57 g/L, solid-liquid ratio 1∶34.04(g∶mL), pH 3.5.Under these conditions, the yield of edible dock protein was (63.26±1.01)%, and the purity was (81.63±2.35)%.The structural characteristics of edible dock protein were analyzed.The result of circular dichroism showed that the content of α-helix and random coil of edible dock was larger than β-sheet and β-corner, which was 36.1% and 52.5%, respectively, which may indicate that its surface hydrophobicity was higher.Fluorescence spectra showed that the maximum fluorescence absorption peak of edible dock protein appeared at 345 nm, indicating that the tryptophan residue was in non-polar microenvironment.Scanning electron microscopy result showed that the protein of edible dock was relatively aggregated and stacked.It was found that the edible dock protein had better solubility and emulsification under alkaline condition, but poorer foaming property.This study will provide data support for the application of edible dock protein in subsequent food industry production.
  • Effects of high intensity pulsed electric field treatment on antioxidant activity and protein properties of Fenneropenaeus chinensis
    YANG Chenyu, WANG Xiaoyuan, DENG Yun, TAO Ningping, LI Li, QIU Weiqiang, LI Feng, JIN Yinzhe
    Food and Fermentation Industries. 2025, 51(1): 199-207. https://doi.org/10.13995/j.cnki.11-1802/ts.038599
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    In order to investigate the effects of different high intensity pulsed electric field treatments on antioxidant activity and protein properties of Fenneropenaeus chinensis,the total antioxidant capacity, total reducing power, DPPH radical scavenging activity, ferrous ion chelating capacity, and astaxanthin content of samples were measured before and after treatment with a pulsed electric field (10-20 kV/cm, 5-15 min) to assess their antioxidant properties.The effects of the treatment on the amino acid content, soluble protein content, and dielectric properties (1-10 GHz) were analyzed to investigate its impact on the protein properties of F. chinensis.The results indicated that high intensity pulsed electric field treatment could enhance the antioxidant capacity of shrimp meat.Under the condition of 20 kV/cm treatment for 15 min, the total antioxidant capacity, total reducing power, DPPH free radical scavenging activity, and ferrous ion chelating capacity of shrimp meat increased by 15.88%, 36.51%, 62.14%, and 43.52%, respectively.At electric field strengths of 15 kV/cm and 20 kV/cm, the astaxanthin content and free amino acid content increased gradually with increasing treatment time (P<0.05).Moreover, the astaxanthin content increased by up to 1.61 times, and its variation was significantly correlated with the changes in the antioxidant activity of shrimp meat (P<0.05).Compared to the untreated group, the ratio of essential amino acids to non-essential amino acids in shrimp meat significantly increased after pulsed electric field treatment (P<0.05), and the dielectric constant gradually increased with the decrease in soluble protein content (P<0.05).High intensity pulsed electric field treatment can enhance the antioxidant activity of shrimp meat, improve protein quality, and enhance amino acid utilization, providing new insights into the processing methods and biological activity enhancement.
  • Changes in slaughter performance and meat quality characteristics of Chuanbai rex rabbits during the growth process
    ZHANG Wenzhen, HE Zhifei, JIAN Wensu, YANG Li, LI Hongjun
    Food and Fermentation Industries. 2025, 51(1): 208-215. https://doi.org/10.13995/j.cnki.11-1802/ts.038691
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    This study aimed to investigate the slaughter performance and meat quality of Chuanbai rex rabbits at different ages and to provide basic data for the deep processing and utilization of rabbit meat.35-, 65-, 95-, 125- and 155-day-old Chuanbai rex rabbits were selected as research subjects, and slaughter performance, eating quality and nutritional quality were measured and analyzed.Results showed that the live weight, eviscerated carcass weight, and carcass length increased at 35-125 days of age (P<0.01).The dressing percentage increased at 35-95 days of age (P<0.01).At 95 days of age, water loss rate and cooked meat percentage were 36.08% and 67.04% respectively.With the increase of age, the hardness, chewiness, adhesiveness, and shear force showed an increased tendency;the moisture content decreased (P<0.05);the crude fat content decreased and then increased;and the total ash content decreased at 65 days of age (P<0.01).Crude protein content, total amino acids, essential amino acids, nonessential amino acids, showed an increasing tendency with the increase of age, and stabilized after 95 days of age.The contents of saturated fatty acids, unsaturated fatty acids, and polyunsaturated fatty acids in the meat of 65-day-old Chuanbai rex rabbits were significantly lower than the remaining four days (P<0.05).There was no significant difference in the total amount of mineral elements in the meat of Chuanbai rex rabbits at different ages (P>0.05).In conclusion, the nutritional quality of Chuanbai rex rabbits was basically stable at 95 days of age, the eating quality was superior, and the slaughter effectiveness was high at this age.
  • Effect of thermal treatment on the digestive and antioxidant properties of oat bran
    GU Qixin, MIAO Ying, FU Yuan, MA Haoyuan, ZHANG Meili
    Food and Fermentation Industries. 2025, 51(1): 216-222. https://doi.org/10.13995/j.cnki.11-1802/ts.038647
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    In order to explore the effect of different thermal treatments on the digestive and antioxidant properties of oat bran.Thermal treatments included steaming, hot air drying, microwaving, and stir-frying, and its solubility, FTIR, total starch content, starch hydrolysis percentage, starch digestible fragments, total phenol content and the scavenging capacity against ·OH, DPPH free radical, and ABTS cation free radicals were determined.The result showed that all thermal treatments enhanced the water solubility index of oat bran while reducing its water absorption capacity and augmenting its short-range order structure.The total starch content was significantly decreased (P<0.05),the total starch content was decreased by 29.79%, the starch hydrolysis percentage was increased, and the RS content was significantly decreased (P<0.05),RDS and SDS content were increased.Moreover, the free radical scavenging percentage of ·OH,DPPH free radical and ABTS cation free of stir-frying oat bran extract was significantly increased (P<0.05) to (48.84±3.19)%, (47.50±1.63)% and (95.01±1.63)%, increased by 7.16%, 3.76% and 10.44%. The total phenolic content of oat bran surged by 18.25% after stir-frying, from (226.68±9.67) mg/100 g to (268.04±8.94) mg/100 g, demonstrating a positive correlation with antioxidant indexes.Thus, stir-frying effectively enhances oat bran’s antioxidant capacity.
  • Study on influence of soybean protein on composition and structure of gliadin in dough
    WANG Xiaohui, ZHU Tingwei, MENG Fancong, CHEN Fusheng, GUO Xingfeng
    Food and Fermentation Industries. 2025, 51(1): 223-230. https://doi.org/10.13995/j.cnki.11-1802/ts.038734
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    The inclusion of soybean protein in wheat flour enhances the nutritional quality of flour-based products and modifies the composition and structure of gluten protein in dough.Gliadin, a key component of wheat gluten responsible for imparting viscosity and extensibility to the dough, was the focus of this investigation on the impact of soy protein.Wheat flour was combined with varying proportions of soy protein isolate (SPI), soy protein concentrate (SPC), and texturized soy protein (TSP) to create dough, from which gliadin was isolated.The structure and composition of gliadin within the dough were assessed through endogenous fluorescence spectroscopy, ultraviolet spectroscopy, and acidic polyacrylamide electrophoresis.The findings revealed that the addition of 8% (w/w) SPI, SPC, and TSP resulted in a respective decrease of 9.65%, 9.85%, and 5.97% in the relative content of gliadin in the dough compared to wheat flour dough alone.Upon the addition of 8% SPI, the proportion of α-gliadin in the dough increased by 0.79%.Meanwhile, the proportions of β- and γ-gliadin remained relatively unchanged, and the proportion of ω-gliadin decreased by 2.27%.When 8% SPC was added, there was a decrease in the proportion of α-gliadin by 1.42%, β-gliadin by 1.59% and an increase in the proportion of ω-gliadin by 3.25%.Similarly, the addition of 8% TSP resulted in a reduction of 1.47% in α-gliadin, with no significant change in β- and γ-gliadin proportions, and an increase of 1.12% in ω-gliadin.Furthermore, the incorporation of SPI and TSP was found to elongate the gliadin peptide chain in the dough and reduce the α-helix content, while the addition of SPI reduced the content of gliadin β-turn.SPC did not significantly affect the structure of gliadin in the dough.Overall, the introduction of soybean protein decreased the relative content of gliadin in the dough, altered the peptide chain structure, and modified the protein composition.This ultimately impacted the interaction of gliadin with the glutenin skeleton, leading to an increase in dough-breaking force and a reduction in dough stretching distance.This study established a comprehensive method for investigating the composition and structure of gliadin in dough and offered a theoretical foundation and novel insights for the utilization of plant-derived proteins in flour products.
  • Effect of different cooking methods on the quality of oats instant porridge
    GUO Tianjing, LIANG Yueguang, CHENG Xueling, CHEN Qiongling, CHEN Zhenjia, GU Fengying, WANG Yu
    Food and Fermentation Industries. 2025, 51(1): 231-236. https://doi.org/10.13995/j.cnki.11-1802/ts.037941
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    Oats are rich in polyphenolic functional active ingredients, which can be used to make oats instant porridge.But most of the oats instant porridge is processed by extrusion processing.Three different methods were used to prepare oats instant porridge by atmospheric pressure cooking, high pressure cooking and microwave cooking.In this experiment, the effects of three methods on the color difference, texture characteristics, microstructure, polyphenol content and sensory quality were studied.It was intended to provide people with a kind of oats instant porridge with good taste and high functional active ingredients.The results showed that the three cooking methods significantly changed the color of instant porridge.High pressure cooking could significantly reduce the hardness, stickiness and chewiness of oats instant porridge, respectively 14.67 N,5.2 N,3.45 mJ.But the elasticity was lower than that of the other two cooking methods.The microstructure of the oats instant porridge treated in the three ways was different, however, the starch granules became loose, which was conducive to rehydration.The total phenolic content of microwave cooking and high pressure cooking was well retained, respectively 63.93 and 61.88 μg/g.The sensory scores of three methods were in the order of high pressure cooking>atmospheric pressure cooking>microwave cooking.It could be seen that the instant porridge after high pressure cooking has high texture characteristics and sensory quality, and could better retain the color and polyphenol content of oats.To sum up, high pressure cooking is a better way to make oats instant porridge.
  • Structure, physicochemical properties and hypoglycemic activity of dietary fiber from red kidney bean skin under different extraction methods
    CAI Wenqiang, CUI Jiahang, ZHU Huihui, LIU Rui, LI Nan, SUN Yuanlin
    Food and Fermentation Industries. 2025, 51(1): 237-243. https://doi.org/10.13995/j.cnki.11-1802/ts.037206
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    Taking red kidney bean skin as the research object, the dietary fiber of red kidney bean skin was extracted by water method, high pressure assisted water method, microwave-assisted water method and enzymatic method respectively.The structure, physical and chemical properties, and hypoglycemic activity of dietary fiber obtained by different extraction methods, were analyzed.Results showed that compared with the water extraction component, the yield of the high-pressure water extraction component was significantly increased (12.11%), and the purity of the polysaccharide was increased.According to the monosaccharide composition and infrared spectrum, the monosaccharide composition of the four dietary fiber components was mainly Ara, Gal, GalA, Rha, Xyl and Glc, and had the characteristic absorption peak of pectin, which was a mixture of pectin and other hemicelluloses.There were some differences in the relative molecular mass of dietary fiber components obtained by different extraction methods. Compared with the water extraction component, the relative molecular mass of the other three components increased.The relative molecular mass of the high-pressure water extraction component was the highest (1.13×106 Da), followed by the enzyme extraction component (4.67×105 Da).The results of the viscosity analysis showed that the viscosity of the enzymatic extraction component was the highest, and the viscosity of the enzymatic extraction component decreased with the increase of shear rate, which showed the shear thinning of pseudoplastic fluid.The α-glucosidase inhibitory ability of the microwave water extract was the strongest (82.86%), and the α-amylase inhibitory ability of the high-pressure water extract was the strongest (35.04%).Microwave and high-pressure assisted treatment improved the yield and hypoglycemic activity of dietary fiber from red kidney bean skin to a certain extent, which provides a theoretical basis for the development and resource utilization of red kidney bean functional products.
  • Differences in quality changes of fresh walnuts in different states during cold storage
    LI Yuanyuan, WU Fangzhi, WANG Sike, MA Yanping, LIU Chaobin
    Food and Fermentation Industries. 2025, 51(1): 244-249. https://doi.org/10.13995/j.cnki.11-1802/ts.038332
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    To explore the physiological and quality changes of fresh walnuts in different states during storage, ‘Qingxiang’ fresh walnuts were stored at (0±0.5) ℃ in three different states, including in-shell nuts, whole kernels, and crushed kernels, then the dynamic changes of physiological and quality indicators were measured.Results showed that the mould index of fresh walnuts in different states increased with the storage time, while those of whole and crushed kernels decreased significantly.There was no significant change in the composition of fatty acids, and the saturated fatty acids content decreased while the unsaturated fatty acids content increased.The crude fat content declined overall, with the average content being the highest in the crushed kernels.During 30 days of storage, the polyphenol oxidase activity was lower while the peroxidase activity significantly increased in crushed kernels compared with other states, but thereafter the contents of soluble sugar and soluble protein were lower than those of nuts and whole kernels.The acid value and peroxide value both meet the forestry standards.Overall, the whole kernels maintained better quality and the oil quality was relatively stable for the crushed kernels, while the nuts kept the higher nutritional quality and oleic acid content with the greater potential for application in maintaining oxidative stability during storage.However, due to the higher degree of fragmentation and nutritional loss, the crushed kernels lost commercial value earlier.
  • Effect of 1-MCP combined with low-voltage electrostatic field composite treatment on the preservation of Dictyophora rubrovalvata
    LI Jialin, CHEN Jiaqi, ZHAO Jichun, LI Fuhua, MING Jian
    Food and Fermentation Industries. 2025, 51(1): 250-258. https://doi.org/10.13995/j.cnki.11-1802/ts.038699
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    In order to investigate the effects of different preservation methods on the storage quality of Dictyophora rubrovalvata, the fresh D. rubrovalvata, from Yibin, Sichuan province, were treated by 1-methylcyclopropene (1-MCP) slow-release stickers and low-voltage electrostatic field (LVEF) and stored in a cold storage at 4 ℃, RH 75%.The appearance, physiological indexes, nutrients and related enzyme activities of Dictyophora rubrovalvata were examined, and correlation analysis and principal component analysis were used to investigate the differences in the storage quality of this mushroom.After 12 days of storage, compared with the CK group, the 1-MCP+LVEF group could alleviate the decrease in hardness and quality loss, effectively increase the retention rate of nutrients such as reducing sugar, total phenolics and soluble protein content, significantly reduce the degree of membrane lipid peroxidation, and maintain the integrity of mushroom cells.Two principal components were extracted, and their cumulative contribution rate reached 95.14% in the principal component analysis, which showed that weight loss rate, hardness, reducing sugar and ascorbic acid peroxidase activity were the key indexes affecting the storage quality of D. rubrovalvata.In conclusion, 1-MCP+LVEF preservation technology can better maintain the postharvest storage quality of D. rubrovalvata.This study aims to provide a theoretical basis for the development of the preservation technology of D. rubrovalvata and a new idea for its storage and marketing.
  • Effect of spray and vacuum freeze-drying on the quality of Cistanche deserticola and jujube complex solid beverage
    LIU Lang, ZHANG Zhen, LI Wei, DU Jianming, SHI Jianli, CHEN Yixuan, JIN Lina
    Food and Fermentation Industries. 2025, 51(1): 259-265. https://doi.org/10.13995/j.cnki.11-1802/ts.040444
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    In this study, desert Cistanche deserticola and jujube, which are characteristic resources in Gansu province, were used as raw materials to prepare solid beverages by spray drying (SD) and vacuum freeze drying (VFD), respectively.The effects of different drying methods on the microstructure, sensory state, physical properties, hygroscopicity, solubility, and antioxidant capacity of solid beverages were investigated.Results showed that VFD had a much smaller pore structure than SD.The ΔE of the SD sample was 35.37, and the ΔE of the VFD sample was 46.25, which showed an obvious color difference.Sensory detection of beverage quality differences.Physical fingerprint analysis showed that SD had better compressibility and uniformity than VFD, and the similarity between SD and VFD was 9.68%.The hygroscopic rates of SD and VFD were 19.64% and 18.99% respectively.The hygroscopic acceleration of SD was -0.002 6 g/h2.The solubility of SD samples was 96.58%, the dissolution time was 52.38 s, and the wetting sinking time was 89.85 s.Results showed that the DPPH free radical scavenging rate of SD and VFD samples was better than that of VFD samples, and the DPPH free radical scavenging rate of SD and VFD samples decreased by 50.64% and 53.03%, respectively.Results showed that drying methods affected the microstructure of solid beverages, and finally, the sensory, physical properties and antioxidant capacity of solid beverages obtained by different drying methods were different.This study provided support and a reference for the development of C. deserticola and jujube.
  • Numerical simulation and experimental study of heat pump drying characteristics of papaya
    JIN Tingxiang, MA Jiahao
    Food and Fermentation Industries. 2025, 51(1): 266-272. https://doi.org/10.13995/j.cnki.11-1802/ts.038202
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    To improve the drying uniformity and drying rate of papaya and optimise the drying process, the drying characteristics of papaya heat pump drying were investigated.A one-factor papaya heat pump drying test was conducted, and a numerical model was abstracted for simulation study based on the test conditions.The drying uniformity and temperature rise curves of papaya slices under different parameters were obtained by adjusting the parameters of incoming temperature, humidity, speed, and thickness of papaya slices in the model.A comparison of the experimental and simulation results yielded an optimised solution to improve the uniformity and rate of the papaya drying process.The uniformity and rate of papaya slices drying can be effectively improved by increasing the air velocity in the range of incoming temperature of 55-70 ℃, humidity of 15%-30%, and velocity of 0.2-0.8 m/s.The maximum error between the drying inhomogeneity coefficient ε and the predicted value of the model in the test was 0.218, and the average error was 0.064, with the extreme value being 36.75% larger compared with the simulation results.The fit was better in the pre-drying period, and the papaya inhomogeneity coefficient in the middle and late stages of the test was relatively high compared with the simulation results.
  • The classification of dried chili pepper appearance quality utilizing mobile phone photography integrated with Image J software
    HU Jinwei, ZHAO Zhifeng, ZHANG Xinying, ZHU He, LI Bo, SUN Haiqing, XU Weizhen
    Food and Fermentation Industries. 2025, 51(1): 273-279. https://doi.org/10.13995/j.cnki.11-1802/ts.040867
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    The appearance, shape, and colour of dried chili peppers are critical criteria for quality classification.Currently, the inspection methods for the appearance, shape, and colour of dried chili peppers outlined in GB 10465—1989 still rely on manual detection, often influenced by subjective perception, errors, visual physiology, and other factors.This makes it challenging to establish scientific and accepted standardized detection protocols.In this study, images of dried chili peppers were obtained using mobile phone photography, and image processing was carried out through Image J software.A convenient, rapid, and accurate method for determining the related characteristic quantities of the appearance and shape of dried chili peppers was proposed.Compared to manual measurements such as the vernier caliper method and paper-cutting method, this approach offers greater convenience and speed, enabling the measurement of phenotype indicators, including length, width, and area of dried chili peppers.Furthermore, the characteristic parameters of the appearance colour of dried chili peppers were obtained by constructing the Red-Green-Blue (RGB) colour model.Colour sorting adopts the classification basis of the R/(G+B) ratio.Combined with the width-to-length ratio and area of dried chili peppers, dried chili peppers can be classified into three grades:high-quality, qualified, and unqualified.
  • Comprehensive evaluation of fruit quality of six European plum varieties
    YANG Fenfen, WANG Yatong, LI Qinqin, ZHOU Yanran, GENG Wenjuan, ZHANG Zhanhong, FAN Guoquan, ZHANG Shikui
    Food and Fermentation Industries. 2025, 51(1): 280-289. https://doi.org/10.13995/j.cnki.11-1802/ts.037993
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    Six different varieties of European plum fruit were used as test materials to measure and analyze descriptive phenotype, quantitative phenotype, internal quality of different tissues, antioxidant activity, and other indicators.Through correlation analysis and principal component analysis, key component factors determining quality were identified.The varieties were then sorted based on scores, providing a theoretical basis for the selection and development of European plum varieties.The results indicated significant variations in fruit quality across different varieties (P<0.05).‘President’ exhibited the highest fresh single fruit weight, longitudinal diameter, transverse diameter, and lateral diameter.There were differences in the distribution of material components in various tissues, with peel showing higher levels of soluble sugar, vitamin C, and titratable acid compared to pulp.‘France’ had the highest soluble sugar content, while ‘Tacheng Suanmei’ had the highest titratable acid content;the varieties ‘Richard Early’ and ‘Empress’ exhibited the highest DPPH free radical scavenging ability in peel and pulp, respectively.‘Tacheng Suanmei’ has the strongest ability to remove ·OH.There is a significant correlation between vitamin C, flavonoids and fruit free radical scavenging effect.Principal component analysis revealed five common factors with eigenvalues greater than 1.The top three comprehensive scores were achieved by ‘Empress’, ‘France’, and ‘Stanley’.Varieties such as ‘France’ and ‘Empress’ with higher peel color and solid content were identified as suitable for fresh consumption.On the other hand, varieties like ‘Empress’ and ‘Stanley’ with the highest hardness scores in key components like single fruit weight, hardness, peel and pulp L*, and edible rate, that suitable for long-distance transportation and sales.Additionally, varieties like ‘France’, ‘President’, ‘Empress’, and ‘Tacheng Suanmei’ exhibited higher antioxidant activity, making them ideal candidates for processing into health products with anti-aging properties.
  • Effects of phytosterols on antioxidant activities of mulberry anthocyanin liposomes
    LIANG Anya, LIN Xian, BU Zhibin, YU Yuanshan, XIAO Gengsheng
    Food and Fermentation Industries. 2025, 51(1): 290-296. https://doi.org/10.13995/j.cnki.11-1802/ts.038797
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    The molecular structure of phytosterols is similar to cholesterol.As membrane structure regulators, phytosterols can regulate the structural properties of liposome membrane while avoiding the negative effects of cholesterol intake.In this study, phytosterols were used to replace cholesterol, and mulberry anthocyanin liposomes were prepared by thin film dispersion-ultrasonic method.The physical and chemical indexes of liposomes were evaluated by encapsulation rate, particle size, potential and microscopic morphology.The effects of phytosterols on pH stability and antioxidant activity of liposomes were also investigated.The results showed that, similar to the cholesterol liposomes, the addition of phytosterol could be able to obtain mulberry anthocyanin liposomes with small particle size, good dispersion and high encapsulation efficiency.When the addition level of β-sitosterol was 26% of the lecithin mass, the DPPH scavenging ability of mulberry anthocyanin liposomes after storage was 1.6 times more than that of the liposomes with an equal amount of cholesterol.The ORAC absorption capacity of phytosterol liposomes before and after storage was superior to that of cholesterol liposomes.And the ORAC values of mixed phytosterol liposomes did not change much when the ORAC values of cholesterol liposomes decreased 2.42~3.65 times after storage.In conclusion, the use of phytosterol instead of cholesterol to prepare liposomes of mulberry anthocyanin can produce more stable mulberry anthocyanin liposomes with good antioxidant activity, which can provide a theoretical basis for the construction of phytosterol liposomes loaded with bioactive substances.
  • Effects of different processing technologies on quality of Citrus aurantium L.Changshanhuyou Juice
    ZHU Yiting, LIN Yang, WANG Lixia, XU Xiaozhong, LIN Qianqian, CHEN Nuo
    Food and Fermentation Industries. 2025, 51(1): 297-304. https://doi.org/10.13995/j.cnki.11-1802/ts.038310
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    Using Citrus aurantium L.Changshanhuyou as the raw material, the quality changes of the juice before and after key juice processing units such as different juice extraction methods and sterilization processes were studied.By measuring properties such as microorganisms, enzyme activity, chromaticity, and flavonoids of Citrus aurantium L.Changshanhuyou juice, the effects of different processing techniques on the quality of the juice were analyzed.Results showed that extracting juice with peel could effectively retain the total phenols, flavonoids, and ascorbic acid components in Changshanhuyou peel.The pH, titratable acid, and total sugar content of the juice did not show significant changes, while soluble solids slightly increased and the brightness and viscosity of the juice decreased.Although the peeled and decapsulated juice had a significant nutritional loss, it had better sensory quality and total SOD activity.Thermal sterilization could cause a decrease in the number of microorganisms, total SOD activity, acidity, soluble solids, flavonoids, and ascorbic acid content of Changshanhuyou juice, as well as an increase in total sugar and phenolic content.The overall chromaticity of the juice changed significantly, and the influence of different sterilization temperatures on parameters varied significantly.Secondary sterilization could almost kill all microorganisms in the juice, but it could also cause losses in total SOD activity, flavonoids, and ascorbic acid.Compared with thermal sterilization, secondary sterilization had a smaller overall impact on the quality of Changshanhuyou juice.
  • Analysis of the effect of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu
    SUN Xizhen, XIONG Yaqing, NI Xingting, LI Qiang
    Food and Fermentation Industries. 2025, 51(1): 305-311. https://doi.org/10.13995/j.cnki.11-1802/ts.038681
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    The effects of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu were analyzed by sensory analysis, qualitative, and quantitative analysis of aroma compounds.Fifteen pyrazine compounds were identified from the third round of Jiangxiangxing Baijiu by liquid-liquid extraction combined with GC-MS-olfactory technology.Based on quantitative results combined with odor threshold, six pyrazines with OAV≥1 were found to be important aroma contributors to the three rounds of Jiangxiangxing Baijiu. The effects of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu were further clarified through aroma recombination and aroma omission/addition tests.Comprehensive research showed that pyrazine compounds have an important contribution to the nutty and baking odor, followed by a certain impact on the grass and flower odor, and pyrazine compounds have a foil effect on the grain odor and sauce aroma to Jiangxiangxing Baijiu, increasing the concentration of pyrazine compounds has a significant positive effect on improving the richness and sense of hierarchy of Jiangxiangxing Baijiu.By analyzing the influence of pyrazine compounds on the aroma characteristics of Jiangxiangxing Baijiu, this study provided a reference for the regulation of brewing technology and the improvement of product quality of Jiangxiangxing Baijiu.
  • Effect of mulberry microcapsules on quality and flavor of yogurt
    LU Chuanyi, ZHOU Jing, ZHAO Tao, WEI Chunju, HE Xi, WANG Ying, LEI Ji
    Food and Fermentation Industries. 2025, 51(1): 312-321. https://doi.org/10.13995/j.cnki.11-1802/ts.038442
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    Aiming at the problems of mulberry perishable and poor stability of active ingredients during processing, mulberry microcapsules were prepared from mulberry to maximize the preservation and utilization of nutrients in the whole fruit of mulberry.Mulberry microencapsulated yogurt (MY) was produced by adding the microcapsules, the effects of mulberry microcapsules on the quality and flavor of yogurt were also investigated using mulberry freeze-dried powdered yogurt (FY) and normal yogurt (NY) as controls.Results showed that the best organoleptic quality of yogurt was obtained when mulberry microcapsules were added at 1.5 g/100 mL.During the 21-day storage period of the three yogurts, the textural properties, pH, and sensory of MY were more stabilized, and the total number of lactic acid bacteria and the content of the active ingredients of mulberry were the highest and better preserved.The total number of lactic acid bacteria in MY was 3.65×108 CFU/mL at the storage time of 21 days, which was 15.75% and 9.18% higher than that of FY and NY, respectively (P<0.05).The retention of total phenols, flavonoids, and anthocyanins in MY was 83.31%, 83.87%, and 73.85%, respectively, which were 26.55%, 33.13%, and 54.16% higher than that of FY (P<0.05), and the protective effect of microcapsules on anthocyanins was particularly obvious.Gas chromatography-ion mobility spectroscopy indicated that MY had a higher content of characteristic flavor substances, such as butyl acetate and ethyl acetate, and reduced content of substances with a pungent odour, such as 2-pentanone and n-butyraldehyde.Additionally, MY had a pure and intense mulberry fruit and yogurt flavor, and the addition of mulberry microcapsules positively enhanced the yogurt flavor.In conclusion, mulberry microcapsules made full use of mulberry raw materials, enhanced the storage quality, active ingredient stability, and flavor of yogurt, and significantly enhanced the nutritional value of yogurt.This study not only solves the problem of mulberry perishability and poor stability of active ingredients but also provides ideas for the development and utilization of mulberries as well as enriching the type of yogurt.
  • Evaluation of aroma characteristics in snakehead fish (Channa argus) during steaming using an HS-GC-IMS and E-nose
    LI Zihui, QU Yinghong, SHI Wenzheng, GU Jinhui, LIU Yiyi, ZHANG Zhen, JIANG Xin
    Food and Fermentation Industries. 2025, 51(1): 322-329. https://doi.org/10.13995/j.cnki.11-1802/ts.038425
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    Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), electronic nose (E-nose) and sensory analysis techniques were used to analyze the aroma characteristics of pickled snakehead fish during steaming.The volatile compounds of steamed snakehead fish were identified by GC-IMS.The results showed that 43 volatile compounds were identified, among which aldehydes and alcohols had the high content and contributed to the overall flavor of steamed snakehead fish.The low threshold of aldehydes played a major role in the flavor of steamed snakehead fish, and the highest content reached 33.92% when the steaming time was 12 min.Next were ketones and esters.Significant differences were revealed in the GC-IMS, E-nose and sensory analysis results of the aroma characteristics of snakehead fish steamed at different time.Furthermore, the flavor of pickled snakehead fish was the best when it was steamed for 12 min.In addition, butanal, 2-methylpropanal, (E)-2-pentenal, butanol, 2-methylbutanol, 2-butanone, 2,5-dimethylpyrazine and tetrahydrofuran were the characteristic flavor substances at 12 min.The results of this study may provide some theoretical basis for determining the appropriate steaming time for snakehead fish.
  • Analysis of volatile substances in different periods of Muzao by HS-SPME-GC-MS and sensory evaluation
    CHEN Jianying, LYU Dihu, YANG Chun
    Food and Fermentation Industries. 2025, 51(1): 330-336. https://doi.org/10.13995/j.cnki.11-1802/ts.038327
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    To investigate the volatile components and aroma variations of jujube fruits at different stages, this study employed headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to detect volatile substances and conducted flavor sensory evaluation of jujube fruits during the young fruit period (S1), enlargement period (S2), green ripening period (S3), white ripening period (S4), half-red period (S5), and fully red period (S6).The volatile substances were analysed using heatmap cluster analysis and principal component analysis.The model was constructed using orthogonal partial least squares-discriminant analysis to identify the different volatile substances.The results showed that 121 volatile substances were detected in different periods, including aldehydes, alcohols, esters and alkanes.There were 14 main differential volatile substances screened, including ethyl caproate, methyl laurate, methyl decanoate, nonanal, caproic acid, ethyl hexanol, etc.The smell of jujube changed from green to fruity, the taste changed from astringent to sweet, and the color changed from green to white and then to red.In addition, there was a positive correlation between sour and astringent flavor and aldehydes, green aroma and alcohols, fat and sweet flavor and esters and acids.These provide theoretical support for the evaluation of the flavor quality of jujube and food processing and utilization.
  • Research progress on the properties of dietary fiber characterized by in vitro fermentation
    LI Bangxiu, TAN Bin, LI Sen, WU Nana
    Food and Fermentation Industries. 2025, 51(1): 337-344. https://doi.org/10.13995/j.cnki.11-1802/ts.038649
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    Intestinal microbiota plays an important role in human health, and their interactions and metabolism can affect the physiological conditions of the human body.Dietary fiber is the main source of energy for gut bacteria, promoting human health by regulating the composition of gut microbiota and promoting the production of short chain fatty acids (SCFA).Dietary fiber and gut bacterial solution from feces are mixed to conduct in vitro fermentation experiments at 37 ℃.This article reviews the effects of dietary fiber on gut microbiota and the fermentation properties changes of dietary fiber during in vitro fermentation experiments.The different physical and chemical structures of dietary fiber are key factors which can determine fermentation rate, short chain fatty acid profile, and growth of different bacterial communities.However, there are few reports on the impact of dietary fiber from different sources on healthy gut ecosystems.The regulatory effects of dietary fiber from different sources and properties on human gut microbiota would be studied, to promote health through dietary fiber.
  • Research progress on improving the characteristics of rice and rice flour by biological treatment
    WANG Bo, CHAI Baoyu, YE Fayin, LEI Lin, ZHAO Guohua
    Food and Fermentation Industries. 2025, 51(1): 345-353. https://doi.org/10.13995/j.cnki.11-1802/ts.039409
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    As major materials for staple and gluten-free foods, the properties of rice and its flour are of pivotal importance in setting the quality of products derived from them.The previous investigations have already demonstrated that the properties of rice and its flour as well as the product quality derived from them could be well improved by modifying them properly.Based on an extensive review of relevant works of literature, the present article summarized the advances in the effects of three biological approaches, namely microbial fermentation, sprouting, and enzymatic treatment, on the major components, pasting and thermal properties of starch, nutrition, and safety characteristics, and processing attributes of rice and its flour.Moreover, the perspectives to improve the properties of rice and its flour by biological approaches were discussed.This article, from a raw material point of view, is of high reference value in developing safe and reliable biological approaches to modulate the properties of rice and its flour with a final aim to improve the quality of rice-based food products.
  • Recent advances in heat-moisture modified starch
    HUANG Wei, LIU Yuanxiao, LI Mengmeng, GUAN Erqi, BIAN Ke
    Food and Fermentation Industries. 2025, 51(1): 354-362. https://doi.org/10.13995/j.cnki.11-1802/ts.038344
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    Heat-moisture treatment is a common method of physical modification of starch.Proper heat-moisture treatment can effectively change the granular structure and molecular structure of starch, thus affecting its solubility and swelling power, gelatinization, retrogradation and other physical and chemical properties, to improve food quality.Firstly, this article briefly introduced the principle and characteristics of heat-moisture treatment, then analyzed the influence of heat-moisture treatment on starch structure and physicochemical properties, and finally discussed the application of heat-moisture treatment in food processing such as noodles, bread, and biscuits to deepen the understanding of heat-moisture treatment, providing theoretical basis and scientific suggestions for promoting the application of heat-moisture treatment in modifying botanical starch and improving the safety and quality of starchy food.
  • Research progress on extraction, modification and application of rice bran protein in food
    LIU Fang, HAN Wei, GUO Chao, ZHANG Ying, ZHANG Weiqing, LIU Yuchun, WANG Chao
    Food and Fermentation Industries. 2025, 51(1): 363-372. https://doi.org/10.13995/j.cnki.11-1802/ts.038343
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    Rice bran is one of the main by-products in the processing of rice, with large yield, rich nutritional value, protein content higher than 1 times of ordinary refined rice, and it is a kind of high value-added resource with great development potential.The protein extracted has a complete range of amino acids and is hypoallergenic, making it a high-quality plant-based protein.The low extraction efficiency and high cost of rice bran protein lead to a low level of processing and utilization.This review summarizes the extraction and modification technology of rice bran protein, briefly describes the application of rice bran protein in the food processing industry, and looks forward to the research prospect of fermentation method and combination method to extract and modify rice bran protein efficiently and the application prospect of rice bran protein in the field of food and medicine.It may provide some reference for the comprehensive utilization of rice bran, and the production of rice bran protein.
  • Advances in smart pH complex membranes based on anthocyanins from different extracts
    ZHAO Yamin, ZHANG Min, ZHANG Peichun, ZHANG Bin, QI Yanjiao, XIAN Liang, WANG Wenfang, CHEN Lihua
    Food and Fermentation Industries. 2025, 51(1): 373-380. https://doi.org/10.13995/j.cnki.11-1802/ts.039324
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    Food packaging is the first impression of food.It can cause or inhibit people’s appetite, and plays an extremely important role in improving the appearance and quality of food.How to better protect consumers from unknown diseases caused by spoiled and rotten food, and further improve food quality has become an important research direction.Anthocyanin is an important natural water-soluble pigment, which is widely found in plants.It belongs to the flavonoid family of polyphenols and has good pH sensitivity.In this paper, the research progresses in recent years were reviewed.Anthocyanins were extracted from different plants and used as indicators to prepare intelligent pH composite membranes.The color changes of composite membranes were used to monitor the freshness of meat, milk, fruits and vegetables.The source, structure and properties of anthocyanins were also discussed, which provided some ideas for researchers to explore the application potential of anthocyanin intelligent pH indicator membranes extracted from different plants in other fields.
  • Advancements in antibiotic resistance regulation by two-component regulatory systems in Gram-negative bacteria
    LIU Huan, LIU Chang, LEI Huayu, CAO Juanjuan, WANG Yingying, ZHAO Yanni
    Food and Fermentation Industries. 2025, 51(1): 381-389. https://doi.org/10.13995/j.cnki.11-1802/ts.040890
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    The abuse of antibiotics has precipitated a persistent escalation in bacterial drug resistance and the detection rate of multidrug-resistant Gram-negative bacteria has been climbing, representing a grave threat to public health and engendering considerable risks within the realms of food production and processing.Two-component regulatory systems (TCSs) are widely present in the Gram-negative bacteria, consisting of the histidine kinase (HK) that senses signals and the corresponding response regulator protein (RR).It is an important signal transduction system in bacteria, widely involved in different physiological processes of bacteria, and plays pivotal roles in bacterial drug resistance.Hence, the intervention therapy targeting at TCSs is deemed a highly promising approach to overcome antibiotic resistance.This review elucidates the involvement of TCSs in orchestrating diverse mechanisms of antibiotic resistance, encompassing the regulation of antibiotic inactivating enzyme synthesis, alterations to the cell surface, modulation of drug influx and efflux, and other regulatory pathways.It underscores the advancements in our understanding of the regulatory functions in antibiotic resistance of TCSs in Gram-negative bacteria, with the objective of furnishing theoretical insights and references for the prevention and control of antibiotic-resistant food pathogens.
  • Advances in applications of metal-organic framework-based molecularly imprinted polymers for food detection
    NIU Canjie, YE Sudan
    Food and Fermentation Industries. 2025, 51(1): 390-402. https://doi.org/10.13995/j.cnki.11-1802/ts.039030
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    Metal-organic framework-based molecularly imprinted polymers were well integrated with the advantages of large specific surface area, designability and functional diversity of metal-organic frameworks, as well as the predetermined and selective properties of molecularly imprinted polymers.They are increasingly being applied in food detection and have become one of the research hotspots.This article reviews the research progress of metal-organic framework-based molecularly imprinted materials in food detection in the past five years, mainly including two aspects, on the one hand, they have been used to construct electrochemical sensors and fluorescent sensors for rapid food detection.On the other hand, they have been applied as sample adsorption materials in pre-treatment technologies such as solid-phase extraction, magnetic solid-phase extraction, solid-phase microextraction, and matrix solid-phase dispersion extraction.The problems and future development trends of composite materials in food detection are discussed and prospected.
  • Progress analysis of inulin research based on bibliometrics
    YUN Hang, ZHANG Yifan, WANG Peiwen, XU Yanrui, GUO Yaodong
    Food and Fermentation Industries. 2025, 51(1): 403-412. https://doi.org/10.13995/j.cnki.11-1802/ts.039096
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    This study aimed to comprehensively understand the main research status and hotspots of inulin at home and abroad, and speculate on the future development trend of inulin research.This study selected English literature from the Web of Science (WOS) core collection database and Chinese literature from the China National Knowledge Infrastructure (CNKI) database from 2013 to 2022 as data samples.CiteSpace visualization software was used to visually analyze the publication journals, authors, institutions, countries, and keywords of the selected data.At the same time, clustering and highlighting word visualization analysis of keywords were added to summarize the current status of inulin research at home and abroad.Results indicated that research in the field of inulin was receiving increasing attention and the number of publications was on the rise.The domestic and foreign journals with the highest publication volume were Food Industry Technology and LWT Food Science and Technology, respectively.Six of the top 10 authors in the WOS core collection database were Chinese scholars.The top 10 institutions in the CNKI database and the WOS core collection database included the Chinese Academy of Sciences, Jiangnan University, and the University of the Chinese Academy of Sciences.From the WOS core collection database, it could be seen that multiple countries had conducted research on inulin, with China having the highest number of publications (890 articles), indicating that China had made significant contributions to inulin research.Although there was cooperation between different authors and institutions, the research fields were relatively scattered and the cooperation was not yet close enough.The keyword analysis of the CNKI database and WOS core collection database showed that most of the research focuses on exploring the prebiotic effects of inulin, and attached importance to the application of inulin in the food field.The analysis of emergent words indicated that the stability, synergistic effect, and biological activity of inulin were current research hotspots.The development potential of inulin is enormous, and its development in the fields of food and medicine will become a trend in future research, especially in food research and development using inulin as raw material.At the same time, the use of inulin as a drug delivery carrier, drug stabilizer, vaccine adjuvant, etc.will become a focus of future research.Overall, this study provides data support for the future research and development of inulin.
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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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