25 March 2025, Volume 51 Issue 6
    

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  • Bifidobacterium animalis with potent indole-3-carboxaldehyde producing ability to alleviate intestinal inflammation during colorectal carcinogenesis
    LIU Yufei, LU Wenwei, ZHAO Jianxin, CHEN Wei
    Food and Fermentation Industries. 2025, 51(6): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.039222
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    Indole-3-carbaldehyde (IAld), a derivative of tryptophan, is a unique metabolic product of microorganisms that has been proven in in vitro studies to have certain anti-inflammatory and anti-tumor activities.However, it is still unclear whether gut microbiota exerts related effects in vivo through the production of IAld.This study is centered on investigating the potential protective effects of a probiotic strain of Bifidobacterium animalis SHXXA4M1, which produces a high level of IAld, in a colitis-associated colorectal mouse model.The findings indicated that compared with the model group, mice in the SHXXA4M1 intervention group exhibited enhancements in several markers, including body weight, survival rate, colon length, and spleen index.Following the probiotic intervention, the relative abundance of Bifidobacterium significantly increased (P<0.05), IAld content in the colon also significantly increased (P<0.05), along with decreased levels of pro-inflammatory factors IL-1β, IL-17A, and IFN-γ, and increased levels of the anti-inflammatory factor IL-10.Additionally, there was a notable increase in the relative expression level of mRNA associated with intestinal barrier function, as well as observed apoptosis of tumor cells in the colon.The aforementioned findings suggest that supplementation of high-yield IAld Bifidobacterium animalis may mitigate inflammation in colitis-associated colorectal tumor mice through modulation of immune response and enhancement of intestinal barrier function.
  • Investigation of aldehyde dehydrogenase Ald by transcriptome analysis toward enhancing L-homoserine production in Corynebacterium glutamicum
    QI Yuting, ZHONG Zhaoyue, ZHANG Xia, XU Ning, WEI Liang, LIU Jun, JIANG Juquan, SHAO Li
    Food and Fermentation Industries. 2025, 51(6): 8-14. https://doi.org/10.13995/j.cnki.11-1802/ts.039156
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    Corn steep liquor (CSL) is a major by-product of the corn wet milling industry, widely employed as a cost-effective nutrient source in industrial fermentations.However, the underlying mechanisms by which CSL affected the fermentation performance remain largely unclear.This study observed that the addition of CSL at varying concentrations facilitated the fermentative production of L-homoserine in Corynebacterium glutamicum.To explore the effects of adding CSL on genes and metabolic pathways related to the L-homoserine synthesis pathway, transcriptome analysis was used to explore its potential novel genes and finally verified by quantitative reverse transcription polymerase chain reaction.Results revealed that the cg3096, coding for an aldehyde dehydrogenase Ald, was essential for effectively promoting the fermentation of CSL to produce L-homoserine.This efficient production of L-homoserine may be partially attributed to the increased levels of intracellular NADPH supply.Further investigation implied that overexpression of cg3096 also resulted in increased expression levels of some substrate transport (amt, cg0922, urtABC) and utilization genes (cg0535-cg0536).Collectively, the findings revealed the essential function and possible mechanism of cg3096 in achieving a high level of L-homoserine production, providing new perspectives on the effectiveness of CSL in fermentation.
  • Metabolic engineering for synthesis of shikimic acid in Escherichia coli and optimization of culture medium
    ZONG Yuan, YI Jinhang, WANG Xuehui, WANG Jing, WANG Xiaochao, CHEN Ning, WANG Xiaonan
    Food and Fermentation Industries. 2025, 51(6): 15-24. https://doi.org/10.13995/j.cnki.11-1802/ts.038735
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    Shikimic acid is a natural aromatic compound with antioxidant, anti-inflammatory, and antibacterial effects, and it has important application value in the medical field.This study aimed to enhance the biosynthesis of shikimic acid through metabolic engineering and optimization of culture medium in Escherichia coli.The metabolic pathway was modified at the genomic level from wild-type Escherichia coli W3110, and a strain that could efficiently produce shikimic acid was successfully constructed by knocking out the shikimic acid consumption pathway, strengthening the shikimic acid synthesis pathway, and improving the supply of precursors.Based on this, the medium was optimized.The factors affecting the production of shikimic acid in the fermentation medium were firstly evaluated by using the single factor experiments and the Plackett-Burman test, and 3 factors including yeast extract, peptone, MgSO4·7H2O were screened out with significant effects.Box-Behnken was applied for the three-factor three-level design and response surface model construction and analysis to obtain the optimal fermentation medium formulation, which was initially glucose 10 g/L, yeast extract 2.06 g/L, peptone 1.52 g/L, K2HPO4 3 g/L, KH2PO4 3.5 g/L, (NH4)2SO4 3 g/L, MgSO4·7H2O 0.20 mmol/L, betaine phosphate 0.22 g/L, CaCl2·2H2O 15 mg/L, vitamin B1 0.5 mg/L, trace element mixture 1 mL/L, and pH 7.0-7.2.Under this condition, the yield of shikimic acid reached 2.66 g/L in the shake flask, which was twice as much as that before optimization.This study lays the foundation for scientific research and industrial fermentation production on shikimic acid biosynthesis by Escherichia coli.
  • Changes of activity and trehalose levels of lager yeast during dehydration
    FU Xuerong, QIAN Siyu, ZHENG Feiyun, NIU Chengtuo, LIU Chunfeng, LI Qi, WANG Jinjing
    Food and Fermentation Industries. 2025, 51(6): 25-32. https://doi.org/10.13995/j.cnki.11-1802/ts.038644
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    Active dry yeast products of brewer’s yeast have been widely applied in beer brewing in recent years, where their product quality and rehydration viabilities are not only related to the processing process but also significantly associated with the quality of the yeast itself.Due to a lack of in-depth understanding of the physiological performance and stress resistance mechanisms of lager yeast, the product quality of specific lager yeast strains varies when made into active dry yeast, and the factors affecting their rehydration viabilities remain unclear.This study selected 9 common strains of lager yeast and analyzed their vitality and intracellular component changes during the drying process.It was found that strains with stronger resistance to drying showed better environmental adaptability, higher levels of intracellular ATP, mitochondrial membrane potential, and intracellular trehalose, and exhibited good antioxidant capacity.Transcriptome analysis further revealed that the oxidative phosphorylation pathway was significantly upregulated during the drying process, and the synthesis and metabolism of trehalose were significantly enhanced.The results suggest that yeast can enhance its resistance to drying by maintaining high mitochondrial vitality and vigorous energy metabolism to repair the damage incurred during the drying process.
  • Effect of heat treatment on digestive properties of milk proteins with different species
    PU Zhiping, ZHANG Lina, ZHANG Kai, HOU Yanmei, ZHAO Yiqing, ZHOU Peng
    Food and Fermentation Industries. 2025, 51(6): 33-41. https://doi.org/10.13995/j.cnki.11-1802/ts.039034
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    The digestive behavior of proteins in milk is influenced by processing methods and species.This study compared the effects of pasteurization and spray-drying treatments on clot size and microstructure, hydrolysis kinetics, and free amino acid release of different species of milk proteins during gastric digestion by means of an in vitro dynamic bionic gastric digestion model.Microstructure showed that protein clot aggregates in human milk and caprine milk were smaller and looser than those in bovine milk and ovine milk, whereas heat-treated protein clots were finer and looser than those in raw milk.Electrophoresis results showed that casein digestion was faster in human milk and bovine raw milk than in caprine raw milk and ovine raw milk during gastric digestion for 120 min.Between heat treatments, the highest digestibility was observed in pasteurized milk, followed by spray-dried milk and raw milk.The degree of protein hydrolysis and peptide molecular weight distribution consistently showed that human milk (HM) had a significantly lower hydrolysis rate than animal milk during dynamic gastric digestion and that thermal treatments accelerated protein hydrolysis and generation of small molecule peptide fragments (<1 kDa) in animal milk, especially spray-dried treatments.The release of free amino acids was significantly higher in HM than in animal milk, and the experimental results indicated that the higher intensity of heat treatment was more favorable to milk protein hydrolysis, but the stronger the inhibition of free amino acids release.In summary, this study concluded that low heat treatment promoted clot digestion, whereas high heat treatment induced denaturation and aggregation of milk proteins, increased the efficiency of clot digestion and the rate of hydrolysis into peptides, but slowed the release of free amino acids.This study helps to better understand the differences in gastric digestibility of processed milk from different species.
  • Study on emulsifying properties of modified corn fiber gum-soy protein isolate conjugate
    ZHAO Shudi, SUN Xiaopei, ZHANG Jixiang, YU Shuo, CHANG Junhui, LIU Huanhuan, LI Zhenjing, GUO Qingbin, KANG Ji
    Food and Fermentation Industries. 2025, 51(6): 42-49. https://doi.org/10.13995/j.cnki.11-1802/ts.039436
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    To explore the effect of molecular structure (branching degree and relative molecular weight) of polysaccharide-protein emulsifiers on the emulsifying properties of oil-in-water emulsions, corn fiber gum (CFG) was hydrolyzed by acid hydrolysis and xylanase hydrolysis to obtain three different branching degrees and three different molecular weights.CFG-SPI conjugates were prepared by Maillard reaction with soy protein isolate (SPI) to prepare oil-in-water emulsions.The structure characterization and emulsifying properties of the conjugates were studied by SDS-PAGE, Fourier transform infrared spectroscopy, particle size, and Zeta potential.Results showed that CFG and SPI were covalently linked by the Maillard reaction, and CFG with a low branching degree/low relative molecular weight was more conducive to forming covalent bonds with amino groups on SPI.Compared with SPI, the solubility of the complex at the isoelectric point (pH 4.5) increased from 11.39% to 23.25%, indicating that covalent binding could significantly improve the solubility of SPI.The emulsifying properties of CFG-SPI conjugates were better than those of gum arabic, SPI, CFG, and CFG-SPI physical mixtures, and the branching degree of CFG was the key factor affecting the emulsion properties.When the molecular weight of CFG was similar, the higher the degree of branching, the better the emulsification performance.When the branching degree of CFG was similar, the relative molecular weight had no significant effect on the emulsifying properties.The research results will provide a theoretical basis for the development and application of sugar-protein emulsifiers.
  • Efficient heterologous expression, enzymatic property analysis, and fermentation process investigation of nicotinamide riboside kinase in Escherichia coli
    MAO Xinan, GONG Jinsong, SU Chang, LI Heng, XU Guoqiang, XU Zhenghong, SHI Jinsong
    Food and Fermentation Industries. 2025, 51(6): 50-57. https://doi.org/10.13995/j.cnki.11-1802/ts.038432
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    Nicotinamide riboside kinase (Nrk) catalyzes the phosphorylation of nicotinamide riboside to generate β-nicotinamide mononucleotide (β-NMN), serving as a crucial route for the enzymatic synthesis of β-NMN.An efficient heterologous expression system was used in this research for the expression of Nrk in Escherichia coli with an initial enzyme activity of 2.14 U/mL.Through ribosome binding site (RBS) and promoter optimization, this study combined an RBS sequence with a translation initiation rate of 35 000 a.u.with the dual promoter PalsR-T7, and the recombinant strain demonstrated an enzyme activity of 5.56 U/mL, 2.6 times the initial level.The enzymatic properties of Nrk revealed optimal reaction conditions at 50 ℃, pH 7.0, and 10 mmol/L Mg2+.Finally, cultivation conditions for the Nrk-producing recombinant strain were optimized and the fermentation was scaled up to a 5 L bioreactor, achieving an enzyme activity of 72.33 U/mL, 13 times the shake flask fermentation level.This research significantly improved the heterologous expression of Nrk in Escherichia coli, laying the foundation for the enzymatic synthesis of β-NMN.
  • Effect of defatting on physicochemical properties of tiger nut starch extracted by wet milling method
    WU Yuchen , MAO Qihui, LIU Ying, LUO Qingling, LEI Lin, CHEN Jia, ZHAO Guohua, YE Fayin
    Food and Fermentation Industries. 2025, 51(6): 58-60. https://doi.org/10.13995/j.cnki.11-1802/ts.039549
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    Tiger nut (Cyperus esculentus L.) is rich in lipids and starch, with starch being the main component of its by-products in processing.In this study, the effect of defatting on the structure and physicochemical properties of the tiger nut starch obtained by the wet milling method was investigated.The starch samples with different lipid contents were made by Soxhlet extraction at different time (2 h, 4 h, 8 h).By defatting, the lipid content of the tiger nut starch gradually reduced from 1.66 g/100 g to 0.794 g/100 g, 0.551 g/100 g, and 0.302 g/100 g, respectively.Results indicated that defatting did not change its aggregation behavior in the aqueous phase and the crystalline type of tiger nut starch.However, as the degree of defatting increased, both the long-range and short-range ordered structures of the starch enhanced, with the relative crystallinity increasing from 29.88% to 38.57%, and the R1 047/1 022 value increasing from 0.726 to 0.740.Defatting improved the solubility and the swelling power of tiger nut starch and shifted the gelatinization peak towards lower temperatures in the DSC thermograms.In addition, the peak, trough, and final viscosities of the starch showed an upward trend by the defatting treatment.Meanwhile, defatting increased the consistency coefficient of the tiger nut starch paste and strengthened its pseudoplastic behavior.Furthermore, defatting retarded the syneresis rate of the tiger nut starch gel.Defatting increased the hardness and cohesiveness of the gel, without significantly affecting its springiness and adhesiveness.In conclusion, defatting could be considered as an effective way to modulate the pasting and gel properties of the tiger nut starch.The present study could provide experimental evidence for further revealing the relationship between the components and properties of tiger nut starch.
  • Biocontrol and antifungal properties of Geotrichum candidum XG1 against patulin-producing bacteria on apple
    WANG Tingwen, CHEN Kewei, DU Muying, KAN Jianquan
    Food and Fermentation Industries. 2025, 51(6): 67-74. https://doi.org/10.13995/j.cnki.11-1802/ts.039258
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    Aspergillus clavatus and Penicillium expansum can cause apple rot and produce the toxic secondary metabolite patulin (PAT), reducing the quality of processed apple products and posing a health risk to consumers.This study aimed to screen the biocontrol microorganism that could inhibit the growth and toxin production of deleterious fungi and to explore the antifungal properties and the effects on the storage quality of apples.Geotrichum candidum XG1 as a biocontrol microorganism was screened from the investigated strains that could inhibit the growth and toxin production of deleterious fungi by in vivo and in vitro experiments.Results showed that the growth inhibition rate of G.candidum XG1 against A.clavatus and P.expansum in vitro were 78.07% and 83.71%, respectively.Moreover, the growth inhibition rates on apples were 54.66% and 63.56%, respectively.Meanwhile, G.candidum XG1 strongly inhibited the production of PAT by deleterious fungi in different substrates (PDB, apple juice, and apples).The inhibition effect could be improved by increasing the concentration of biocontrol microorganisms and ensuring that the inoculation time was earlier or that the inoculation order was the priority over the deleterious fungi.Meanwhile, the primary inhibitory mechanism of G.candidum XG1 against deleterious fungi may be based on competition for nutrients and space, but this requires further investigation.The 40-day storage experiment showed that G.candidum XG1 could prevent the natural spoilage of apples and had no adverse effect on the quality of apples.In conclusion, G.candidum XG1 showed excellent antifungal and toxic control effects on patulin-producing fungi on apples, indicating promising future applications.
  • Toxicity and organ distribution characteristics of CdTe/CdS/SiO2 quantum dots in mice
    MENG Haimei, FANG Zhijia, LI Yongbin, SUN Lijun, DENG Qi, ZHAO Yuntao
    Food and Fermentation Industries. 2025, 51(6): 75-82. https://doi.org/10.13995/j.cnki.11-1802/ts.039586
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    CdTe/CdS/SiO2 quantum dots have great potential for biological applications due to their bright luminescent properties and excellent photostability, but their biosafety issues remain unclear.In this study, the subacute toxicity of CdTe/CdS/SiO2 quantum dots in mice was evaluated by single intraperitoneal injections at low (0.4 mg/kg) and high (4 mg/kg) doses.The body weights, organ coefficient, blood cell counts, oxidative indices, histopathological changes, and biodistribution were continually monitored for 42 days.Results showed that there was no significant difference in body weight and organ coefficient of mice after injection of CdTe/CdS/SiO2 quantum dots.Fluorescence observation showed that the early accumulation of CdTe/CdS/SiO2 quantum dots in organs was lung>spleen>liver>kidney>heart, which showed obvious preference in distribution.Inductively coupled plasma mass spectrometry analysis showed that CdTe/CdS/SiO2 quantum dots were accumulated in the major organs of the mice for 42 days after the injection, and they were mainly distributed in the spleen and lungs in the early and middle stages, and in the liver and kidney in the later stages.Most of the blood cell counts and oxidative indices were not significantly different between the quantum dot-treated group and the control group.In addition, no significant histopathological abnormalities were found in the CdTe/CdS/SiO2 quantum dot-treated mice compared to the control group.In short, CdTe/CdS/SiO2 quantum dots demonstrated good biocompatibility in mice.These findings provide valuable data for the safe application of quantum dots.
  • Effects of combined fermentation with lactic acid bacteria on quality and tyramine content of Sichuan sausage
    ZHANG Yue, YANG Xinyue, HUANG Li, MA Shuaiyu, XU Chang, YANG Lamei, PEI Huijie, HE Wei, YANG Yong
    Food and Fermentation Industries. 2025, 51(6): 83-90. https://doi.org/10.13995/j.cnki.11-1802/ts.038938
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    To explore the effect of lactic acid bacteria combination fermentation on the quality characteristics of Sichuan sausage processing, this study produced Sichuan sausage by single and compound fermentation (L57∶P25=1∶2, live bacteria ratio) of Lactobacillus plantarum and Pediococcus pentosaceus P25, which were screened from Sichuan sausage earlier.The sensory quality, microbial quantity, and physicochemical index of sausage were analyzed.Results showed that after inoculation with L57+P25, the sensory scores of Sichuan sausage were improved, the color and texture characteristics of sausage were improved, the pH value and water activity of sausage were decreased rapidly, the production of volatile nitrogen compounds was inhibited, and the degradation of protein was delayed.Compared with the CK group, the types of volatile substances in sausages inoculated with L57+P25 increased to 26, and the proportion of ester substances was 30.77%.The content of tyramine on the 14th day of processing was the lowest compared with the other three groups, and the content of tyramine on the 30th day was 30.06 mg/kg, which was significantly lower than that in the P25 and CK groups (P<0.05).The tyramine content was reduced by 46.86%.Results showed that the combined fermentation of lactic acid bacteria could improve the edible quality of Sichuan sausage and inhibit the formation of tyramine in Sichuan sausage.
  • Modification of glutathione synthesis-related enzymes by targeted mutagenesis and efficient catalytic production of glutathione
    ZHANG Xiuchun, WANG Junzhi, XU Huadong, SHEN Meihua
    Food and Fermentation Industries. 2025, 51(6): 91-96. https://doi.org/10.13995/j.cnki.11-1802/ts.038830
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    Glutathione (GSH) is a tripeptide compound that contains an γ-amide bond and a sulfhydryl group.It is widely used in the fields of medicine, food, and cosmetics.The biosynthesis of glutathione involves two main steps, including γ-glutamylcysteine synthetase (GSHA) and glutathione synthetase (GSHB).The production of glutathione using natural enzymes was found to be inefficient due to the rate-limiting enzyme GSHA being poorly catalysed and inhibited by feedback from the product.This study analysed GSHA from Escherichia coli, molecularly modified it, and identified the active sites involved in the transformation of GSHA, making key amino acid substitutions through alanine scanning.This study analysed amino acids located in inactive regions on the protein surface and introduced negatively charged amino acids to improve stability.The Y131A-A511D mutant with higher catalytic activity was obtained by combination of mutation sites with increased enzyme activity, which exhibited a higher catalytic effect and a 6-fold increase in enzyme activity compared to the wild type.The enzymatic properties of the best mutant were analysed.The mutant Y131A-A511D was used to catalyse the synthesis of glutathione, resulting in the production of 76.8 mmol/L of glutathione within 8 hours.This demonstrates efficient the catalytic production of glutathione.
  • Influence and mechanism of plasma high-temperature steam technology on glycemic index of rice
    WANG Mengqian , GE Pengfei, YUAN Di, GUO Min, WANG Liming, YING Jian
    Food and Fermentation Industries. 2025, 51(6): 97-102;111. https://doi.org/10.13995/j.cnki.11-1802/ts.039383
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    This article was the first to apply plasma high-temperature steam processing technology to the rice cooking process.Using in vitro simulated digestion technology, the study investigated the impact of the high-temperature steam method on the glycemic index of rice.This study screened appropriate rice varieties for implementing this technology and investigated the key mechanism for regulating the glycemic index (GI) of rice through this technology.Results indicated that plasma high-temperature steam treatment could reduce the in vitro blood glucose generation index of rice to a moderate GI level.Additionally, rice varietied with an amylose content of more than 15% exhibit better effects in reducing the estimated glycemic index (eGI).Compared to cooking rice in a regular electric rice cooker, rice treated with high-temperature steam plasma exhibited an increase in hardness and viscosity.The gelatinization characteristics indicated high peak viscosity, minimal breakdown, and a low gelatinization temperature.When observing the microstructure of two types of rice, it was common to find pores or cracks in the center of the rice treated with high-temperature steam plasma.This phenomenon may be attributed to the rapid increase in temperature during the cooking process, causing the rice to swell and resulting in hollowness.At the same time, the pores at the edges of the rice became more consistent and compact.The X-ray diffraction results did not show any difference in rice crystallinity between the two treatment methods.
  • Effect of tea polyphenol-ovalbumin edible film on quality of chilled pork and construction of microbial growth model
    YANG Le, LIU Lili, DING Yue, CHENG Weiwei, XIAO Feng
    Food and Fermentation Industries. 2025, 51(6): 103-111. https://doi.org/10.13995/j.cnki.11-1802/ts.039020
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    To strengthen the application of tea polyphenol (TP) and ovalbumin (OVA) in food preservation, this study, for the disadvantage of the short shelf life of pork, composited tea polyphenol with ovalbumin and added chitosan to prepare tea polyphenol-ovalbumin edible film liquid (TP-OVA) applied to pork preservation.The freshness performance of the edible film was investigated by exploring the changes in the quality of pork.Finally, the growth of microorganisms in pork was established.Results showed that after 12 days of storage, the pH of pork treated with 2% TP film solution was significantly lower than that of the blank group (P＜0.05).The differential scanning calorimetry revealed that pork treated with 2% TP film solution had the highest protein denaturation temperatures of 58.16 ℃ and 81.17 ℃, respectively, which had the best thermal stability.The results of color difference and low field nuclear magnetic resonance measurements indicated that pork had the best water retention with the treatment of 2% TP film solution.The textural characteristics of pork were improved with the treatment of a 2% TP film solution.The 2% TP film solution treatment made the textural properties of pork significantly better than the other groups (P＜0.05), and the microstructure was the best.The total number of colonies in the membrane treatment group was significantly lower than that in the blank group (P＜0.05).The modified Gompertz model could better simulate the growth of microorganisms, and the maximum growth rate of microorganisms in the 2% TP treatment group was the smallest, which indicated that the bacterial inhibition effect was the best.In summary, the antioxidant and bacterial inhibition performance of the film solution with 2% TP addition was the best, to provide a new idea for the development of natural and efficient new meat packaging.
  • Screening of citrinin-degrading yeast and a preliminary study on its degradation mechanism
    WANG Yanan, CHEN Dingyi, KUANG Linsha, LI Xin, SHEN Jiarong, WANG Liling
    Food and Fermentation Industries. 2025, 51(6): 112-119. https://doi.org/10.13995/j.cnki.11-1802/ts.039169
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    Citrinin (CIT) is a mycotoxin with hepatotoxicity, renal toxicity, and cytotoxicity.To screen the yeasts that degrade CIT, a total of 18 yeast strains were obtained by morphological identification using Xinjiang Tomurfeng Distillery, soil, and Awati red grapes as raw materials.The effect of yeast PT on degrading CIT was determined by primary screening and re-screening, and the yeast PT was identified as Pichia spp.by molecular biology.To further explore the effects of yeast PT cell wall, intracellular metabolites and extracellular metabolites on the degradation effect of CIT, the results showed that the cell wall, intracellular products, and extracellular metabolites of yeast PT had certain degradation effects on CIT, and the degradation rates were 21.2%, 20.0%, and 18.8%, respectively.Results showed that yeast PT had not only the adsorption effect of cell walls but also the synergistic effect of intracellular metabolites and extracellular metabolites on CIT, which belonged to the synergistic degradation of multiple components.To improve the degradation effect of yeast PT on CIT, the effect of yeast PT combined with physical adsorbent montmorillonite K-10 on CIT was studied.Results showed that the degradation effect of yeast on CIT reached 73.4% after 120 h of culture.The yeast PT screened in this study expanded the strain pool of CIT-degrading bacteria and provided a certain reference value for the biodegradation of CIT.
  • Production of lacto-N-biose by coupled high-density fermentation with engineered strain-yeast
    LI Zhuying, ZHANG Hongtao, LI Jiayi, ZHANG Zimeng, HAN Cheng, XU Chun
    Food and Fermentation Industries. 2025, 51(6): 120-126. https://doi.org/10.13995/j.cnki.11-1802/ts.039337
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    Lacto-N-biose(LNB) is a major component of human milk oligosaccharides (HMOs) and one of the candidates for bifidus factors.However, there is a lack of economical large-scale synthesis technology.This study took advantage of the non-dependent energy-charge regeneration of sucrose phosphorylase and LNB phosphorylase, and established a dual-strain co-culture method for efficient LNB synthesis using Saccharomyces cerevisiae as the energy supply cell.Firstly, the engineered strains E.coli JM109(DE3)/pET28a-GalT1, E.coli JM109(DE3)/pET28a-GalT2 and E.coli JM109(DE3)/pET28a-BLUSP were constructed, and the optimal strain E.coli JM109(DE3)/ET28a-GalT1 with a yield up to 10.5 g/L of UDP-Glc was screened.Then it was coupled fermentation with the constructed engineered strains E.coli JM109(DE3)/pET28a-SPase, E.coli JM109(DE3)/pET28a-GalE and E.coli JM109(DE3)/pET28a-BiGalHexNAcP, and the LNB yield was 6.78 g/L.Finally, the co-expression strain E.coli JM109(DE3) (containing plasmids pRSFDuet1-SPase-GalT1 and pETDuet1-GalE-BiGalHexNAcP) was constructed with exogenous addition of cofactor UMP (at a concentration of 20 mmol/L) and coupled with yeast to fermentation, and the highest LNB yield was 28.66 g/L, which increased the yield by 323% compared to the four-strain coupled fermentation.This is the highest reported yield of LNB to date.The results of the study provide a new technological route for the low-cost production of LNB.
  • Study on expression, purification, and properties of recombinant type I human-like collagen
    LIU Di, GUO Junhui, LI Qichang, YIN Qiaoling, CI Peisong, FAN Lihong, XIE Hao
    Food and Fermentation Industries. 2025, 51(6): 127-133. https://doi.org/10.13995/j.cnki.11-1802/ts.039247
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    The biocompatibility of collagen extracted from tissue poses a challenge, and the thermal stability and triple helix level of the reported recombinant collagen have been found to be suboptimal.Therefore, Pichia pastoris GS115 was chosen as the heterologous expression strain for inducing the expression of a fragment from the collagen domain of human type I collagen α1 chain.The T4 fibritin promoter sequence was added at the C-terminus.The impact of T4 fibritin on the thermal stability and triple helix level of collagen was investigated through circular dichroism thermal denaturation experiments.The bioactivity of the recombinant collagen was evaluated by cell proliferation-toxicity assay and free radical scavenging rate analysis.Results demonstrated that inclusion of T4 fibritin in recombinant collagen 1A1C increased its thermal denaturation temperature by 4 ℃, with subsequent regeneration after denaturation.Both human-like collagen 1A1 and 1A1C showed good biocompatibility.At 5 μg/mL, human-like collagen 1A1C could promote the proliferation of fibroblasts significantly.Moreover, at 3 mg/mL, the scavenging rates of human-like collagen free radicals measured by two methods were 19.8% and 40.0%, respectively.This study successfully expressed biocompatible recombinant collagen using genetic engineering techniques.The thermal denaturation temperature of collagen was increased to 39.9 ℃ by fusion of terminal peptide, which was higher than the human body temperature of 37 ℃, and have great potential for various applications.
  • Screening of salt-tolerant ethanol-producing Kodamaea ohmeri and its effect on flavor of high-salt liquid-state soy sauce fermentation
    XIAO Zhangchi, GU Zimeng, HUANG Xun, LIU Jun, LUO Xiaoming, ZHOU Dehua, JIANG Xuewei
    Food and Fermentation Industries. 2025, 51(6): 134-143. https://doi.org/10.13995/j.cnki.11-1802/ts.039294
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    To explore the effect of the dominant fungi Kodamaea spp.on the flavor and quality of high-salt liquid-state soy sauce fermentation in central China, a total of 10 strains of Kodamaea ohmeri were isolated and identified from the soy sauce moromi and all of them had no hemolysis.Three of the strains, namely K02, KD13, and KD28, which had strong strong ethanol accumulation capacity were studied by growth curve, pH tolerance, and optimal growth temperature.The three yeasts grew well under the conditions of 160 g/L salt concentration, pH value of 4-6 and temperature of 30 ℃.KD13, the strain with the greatest ability to metabolize ethanol and volatile flavor substances under the condition of high salt concentration (160 g/L) was added on the 30th day in high-salt liquid-state soy sauce moromi during 90 days of fermentation.The physicochemical analysis showed that KD13 had little effect on the reducing sugar, total acid, and amino nitrogen of soy sauce, while the ethanol content increased by 11.4% compared with the control group.Solid-phase microextraction-gas chromatography-mass spectrometry was applied to determine 60 volatile flavor substances, and the total content of volatile flavor substances in soy sauce fermented with KD13 was 22.18% higher than that in the control group.Orthogonal partial least squares discriminant analysis was applied to screen out a total of 23 different flavor substances with variable importance in the projection values greater than 1 in the samples, and heat map analysis showed that KD13 had an elevating effect on a variety of important volatile flavour compounds in soy sauce, such as ethyl lactate, phenylethyl acetate, phenethyl alcohol, 4-ethylguaiacol, and 3-methylthiopropionaldehyde.Sensory evaluation analysis showed that Kodamaea ohmeri had a beneficial effect on the aroma and taste of soy sauce.In conclusion, the screening of Kodamaea ohmeri and its fermentation of soy sauce have laid a foundation for its application in soy sauce brewing.
  • Evaluation of in vitro probiotic characteristics and safety of Lactobacillus plantarum isolated from breast milk and infant feces
    XU Jingjing, YU Junjuan, YAN Haodong, ZHANG Chenchen, KANG Wenli, PAN Lina, WANG Jiaqi, LI Wei, GU Ruixia
    Food and Fermentation Industries. 2025, 51(6): 144-151. https://doi.org/10.13995/j.cnki.11-1802/ts.038354
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    To screen candidate strains of probiotics for infants, lactic acid bacteria (LAB) strains were isolated from breast milk and infant feces and screened according to bile salt tolerance.Then the strains were explored by investigating acid tolerance, simulated gastrointestinal fluid tolerance, adhesion ability, bacteriostatic ability, hemolytic ability, amine production ability, and antibiotic resistance.A total of 131 strains of LAB were isolated, among which four strains showed better bile salt tolerance.The survival rates of all these four strains were higher than 45% under 0.1% bile salt, and all these strains belonged to Lactobacillus plantarum.The survival rates of these strains were higher than 50% under pH 2.5 simulated gastric juice.The survival rate of M664 under simulated gastrointestinal fluid was 49.32%.The adhesion rate of digested M678 cells to Caco-2 cells was 10.98%.The diameters of the bacteriostatic circle of the four strains to the six spoilage bacteria and pathogens were all larger than 16 mm.In addition, these strains did not produce biological amines and were sensitive to most antibiotics.Overall, L.plantarum strains obtained in this study were different from Lactobacillus isolated from breast milk and infant feces from Western dietary pattern countries.L.plantarum M664 had better gastrointestinal environmental tolerance, and L.plantarum M678 had better antibacterial ability and cell adhesion ability.These two strains showed better probiotic potential and safety and were excellent candidate strains of probiotics for Chinese infants.
  • Eukaryotic recombinant cathepsin B from Jian carp and its relationship with reactive oxygen species level, apoptosis, and its impacts on quality formation in refrigerated fish fillets
    QIAN Dengfan, LIANG Zhangjie, CHENG Zheng, LI Longfei, TANG Jie, JIANG Yuwei, GUO Qiyu, WANG Ziying, LYU Mingzhe, LI Ran, LI Shuhong
    Food and Fermentation Industries. 2025, 51(6): 152-158. https://doi.org/10.13995/j.cnki.11-1802/ts.038944
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    Cathepsin B (CTS B) is one of the most active lysosomal cysteine proteases in post-mortem fish muscle.Meanwhile, the accumulation of reactive oxygen species (ROS) could trigger apoptosis in fish muscle cells.To explore the potential correlation between CTS B and ROS/apoptosis in fish muscle as well as its possible effects on the formation of fillet quality, eukaryotic recombinant Jian carp CTS B was injected into the Jian carp fillets and then refrigerated at 4 ℃ for 5 days.During the first 3 days of the refrigeration period, the level of ROS, the protein oxidation (carbonyl value), the apoptosis rate of muscle cells in both groups increased along with the enhancing CTS B activity (the injected group showed significantly higher values than the control group), whereas the shear force and water-holding capacity decreased (the values of the injected group were significantly lower than the control group).However, no significant difference in apoptosis rate between both groups was observed in the last 2 days of refrigeration storage.The accelerated deterioration of fillet quality in the injected group was mainly related to the continuous and significant increase of CTS B activity.These findings suggested that muscle cell apoptosis occurred in the post-mortem Jian carp during refrigeration, and the CTS B activity and ROS oxidation could promote each other and synergistically played a role in accelerating the protein oxidation and the apoptosis of fish muscle cells together at the early stage of refrigeration storage.Therefore, in addition to the direct enzymatic hydrolysis, this might be another potential cause of CTS B to accelerate softening and deterioration of fish fillet quality during storage.
  • Fatty acid composition and differential analysis during accelerated oxidation of goat milk and milk powder
    XUE Haiyan, WEI Yi, MENG Yi, LIU Xiaofeng, TAN Yalin, WU Yawen
    Food and Fermentation Industries. 2025, 51(6): 159-167. https://doi.org/10.13995/j.cnki.11-1802/ts.039128
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    Non-targeted gas chromatography was used to investigate the effects of thermal processing and storage conditions on the composition and content of total and free fatty acids in goat milk and milk powder, with bovine milk and its milk powder as controls.Results showed that the fat content of goat milk was higher than that of bovine milk, the total fatty acid content of whole bovine and goat milk powder did not differ significantly from that of fresh milk, and the free fatty acid content was significantly higher than that of fresh milk.Thermal processing below 100 ℃ did not significantly affect the total fatty acid content of bovine and goat milk.The total fatty acid content of bovine and goat milk powder decreased and free fatty acid content increased with storage time.C16:0, C14:0, C18:2n6c, and C10:0 were the main fatty acids distinguishing bovine and goat milk and their products, in which the changes of fatty acids in bovine and goat milk powder with the extension of storage time were mainly reflected in the decrease of the content of nine fatty acids, including C12:0, C10:0, and C18:2n6c.Among them, the change of short chain free fatty acids content such as caprylic acid during the storage of goat milk powder was the main reason for the deterioration and was also the main substance that constituted the stink of goat milk.In summary, goat milk had a higher fat quality than bovine milk.The results of the study were aimed at grasping the fat stability law during the storage of milk powder and providing a theoretical basis for guiding the production of milk powder and guaranteeing its safety of milk powder.
  • Effects of Hippophae rhamnoides L. and Alkekengi officinarum Moench fruits extracts on changes of acrylamide content in roasted chicken breasts
    DENG Yawen, DONG Tungalag, YUN Xueyan
    Food and Fermentation Industries. 2025, 51(6): 168-174. https://doi.org/10.13995/j.cnki.11-1802/ts.038871
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    To reveal the changes in acrylamide and appearance quality during the storage of roasted chicken breast treated with Hippophae rhamnoides L. (Hp) and Alkekengi officinarum Moench (Ak) fruits extracts, vitamin C and quercetin were used as controls. The acrylamide content and sample color changes were detected using HPLC and handheld colorimeter. The effects of Hp and Ak fruits extracts, storage temperature, time, and packaging extraction time on the visual quality and acrylamide content changes of roasted chicken breast were studied. As the concentration of Hp and Ak fruits extracts increased from 0. 05 g/L to 0. 5 g/L, the acrylamide content in the Hp fruit extract treatment group showed a trend of first decreasing and then increasing, while the Ak fruit extract treatment group showed the opposite trend. When the concentration was 0.2 g/L, the inhibition rate of Hp and Ak fruits extracts on acrylamide had reached 25.9%. In addition, extending the packaging extraction time and reducing storage temperature can help to suppress the production of acrylamide, thereby maintaining a lower acrylamide content in the sample. The acrylamide content in the Ak fruit extract treatment group treated with vacuum pumping combined with 4 ℃ refrigeration only increased from 50. 54 mg/kg to 78. 93 mg/kg over the entire 30-day storage period. The soaking treatment of Hp and Ak fruits extracts can help reduce the acrylamide content in roasted chicken breast and improve the visual quality of roasted chicken breast. Among them, Ak fruit extract has the most comprehensive effect.
  • Antibacterial properties of Leuconostoc mesenteroides MG12 and effect of treatment on preservation of postharvest plums (Prunus domestica L.)
    ZHANG Xinyu, YE Yijie, MUNIRE Mutalifu, CHU Min, ZHU Jing, ZHANG Zhidong
    Food and Fermentation Industries. 2025, 51(6): 175-182;192. https://doi.org/10.13995/j.cnki.11-1802/ts.038693
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    Harvested plums have a strong physiological metabolism, which makes them very easy to wilt, rot, and deteriorate.Natural antimicrobial elements synthesized by lactic acid bacteria (LAB) are generally inhibitory to pathogens and significantly impede the action of fruit spoilage organisms.It has caused an increased interest in maintaining the postharvest quality of fruits and vegetables by LAB as an alternative to chemical preservatives.The study aimed to investigate the effect of treatment by fermentation broth from Leuconostoc mesenteroides MG12 on the preservation of postharvest plums.The antibacterial properties of strain MG12 were analyzed.The ripened plums were treated by fermentation broth from strain MG12.And then, this study evaluated the quality of the treated plums after storage.Results showed that the fermentation broth from strain MG12 could effectively inhibit Alternaria angustiovoidea and Escherichia coli, and displayed good stability of antibacterial activity after treatments of high temperature, pH, enzymes, and UV irradiation.Compared to the control group, it was observed that plum quality varied slower significantly in the treatment group after 15 days of storage, the rate of rotten fruit and the water loss decreased by 37.03% and 5.17%, respectively.Meanwhile, the content of total soluble solids and titrable acidity increased by 5.73% and 11%, respectively, and the hardness increased by 2.2 times.The fermentation broth from L.mesenteroides MG12 had a good fresh-keeping effect on postharvest plums during storage.
  • Extraction and characterization of rhamnus galacturonide Ⅰ pectin from pomelo peel by low temperature plasma technology
    LAI Huining, ZHAO Zhengang, XU Yujuan, WU Jijun, KANG Zhiying, YU Yuanshan, WANG Yanhui, HUANG Wenqian, WEN Jing, LIU Haiyang
    Food and Fermentation Industries. 2025, 51(6): 183-192. https://doi.org/10.13995/j.cnki.11-1802/ts.039303
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    The process of extracting pectin from pomelo peel using low-temperature plasma technology was optimized through single-factor and orthogonal experiments, and its monosaccharide composition, thermal stability, emulsification properties, rheological characteristics, and antioxidant activity were characterized.Results showed that the optimal extraction conditions for pomelo peel rhamnus galacturonide Ⅰ (RG-Ⅰ) pectin were temperature of 65 ℃, dielectric barrier discharge (DBD) treatment time of 15 min, and sodium hydroxide concentration of 2.2 g/L.Under these conditions, the extraction rate of pomelo peel RG-Ⅰ pectin was (24.85±0.64)%.The monosaccharide composition of the obtained pectin was in the order of galacturonic acid, arabinose, galactose, xylose, glucose, mannose, and rhamnose, with the lowest degree of linearization of the pectin molecules and the highest content of RG-Ⅰ structure at (61.14±0.09) mol%, along with the highest degree of side chain branching.Regarding thermal stability, both the pectin treated with DBD (DAP) and the control sample (AP) showed better thermal stability than commercial pectin (CP).DAP exhibited the best emulsification performance, with slightly lower emulsification stability than CP but higher than AP.Rheological studies indicated that AP, DAP, and CP were shear-thinning non-pseudoplastic fluids, with CP having higher apparent viscosity than AP and DAP.In vitro antioxidant experiments showed that DAP had the highest ABTS cationic radical scavenging rate and oxygen free radical absorption capacity.
  • Changes in quality properties and antioxidant activity of blueberry juice under different storage temperatures and times
    HE Wanying, HUANG Zhanrui, ZHAO Dan, ZHAO Liangzhong, LONG Zhanqian, ZHANG Renhua
    Food and Fermentation Industries. 2025, 51(6): 193-199. https://doi.org/10.13995/j.cnki.11-1802/ts.039623
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    The wet ultrafine pulverizer grinding technology, composite enzymatic hydrolysis technology, and ultrasonic sterilization technology were used to prepare blueberry juice, and the physicochemical properties, active substance content, and antioxidant activity of blueberry juice were analyzed under different storage temperatures and times.Results showed that the pH and soluble solid content of blueberry juice decreased by more than 10% under storage at 25 ℃ and 37 ℃ for 60 days, and the total bacterial count and color difference of blueberry juice significantly increased with increasing storage time (P<0.05), with the total bacterial count increasing to 3.76 and 5.23 lgCFU/mL, respectively.The contents of anthocyanins, total flavonoids, and total phenols in blueberry juice gradually decreased under different storage temperatures and times, with the most significant changes observed under storage at 37 ℃.Under storage at 37 ℃ for 60 days, the contents of anthocyanins, total flavonoids, and total phenols in blueberry juice decreased to 437.08 mg/L, 2.47 g/L, and 2.73 g/L, respectively.The antioxidant activity of blueberry juice was significantly positively correlated with polyphenol content under different storage temperatures and times (P<0.01), with the ability to scavenge DPPH free radicals playing a dominant role in the strong antioxidant effect of blueberry juice.Thus, low temperature and short-term storage (4 ℃, 30 days) will be more conducive to maintaining the physicochemical properties, active substance content, and antioxidant activity of blueberry juice.This result provides a theoretical basis for maintaining the quality properties of blueberry juice and extending its shelf-life.
  • Study on preparation of apohemoglobin through ethanol elution and its complexation characteristics
    MIN Yining, ZHU Sijia, ZHOU Cheng, ZHANG Yanyun, DING Shuang, CHEN Xing, ZHANG Nana, YAN Bowen, FAN Daming
    Food and Fermentation Industries. 2025, 51(6): 200-207. https://doi.org/10.13995/j.cnki.11-1802/ts.039373
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    Livestock blood has good nutritional value and functional characteristics.The high-value utilization of livestock blood resources can enhance product value, broaden application prospects, and contribute to the protection of the ecological environment.This holds significant potential for China’s economic, social, and ecological sustainability.Hemoglobin, a key blood protein component, has a polypeptide chain that binds to heme in a hydrophobic region rich in non-polar amino acid residues, removing heme and yielding apohemoglobin.To remove heme, the study employed the ethanol elution method with varying concentrations of acidic ethanol.Subsequently, the study determined the yield of apohemoglobin and conducted a comparative analysis of its structure, function, and recombination characteristics.The study found that the optimal ethanol concentration for maximum heme removal was 80%.The purity of apohemoglobin was about 68% by SDS-PAGE.The circular dichroism spectrum showed a significant reduction in the α-helix content of apohemoglobin during acidic ethanol dissolution, and the secondary structure changed similarly under different ethanol concentrations.The recombination rate of heme and apohemoglobin to form recombinant hemoglobin was about 40%.During the composite storage experiment with curcumin, it was found that the light stability and thermal stability of the ApoHb-Cur complex were enhanced compared with single Cur.Specifically, lower temperature and weaker light intensities further enhanced the stability of the ApoHb-Cur complex.In conclusion, the ethanol elution method for preparing apohemoglobin was both practical and effective, reducing safety risks and production costs while maintaining a good extraction outcome.This approach provides valuable insights for the deep processing and high-value utilization of livestock blood resources.
  • Study on texture and formability of plant-based jerky by extrusion potato compound protein
    ZHANG Xiayin, ZHU Jingjing, XU Enbo, ZHU Yanyun, CHEN Jianchu
    Food and Fermentation Industries. 2025, 51(6): 208-217. https://doi.org/10.13995/j.cnki.11-1802/ts.039391
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    To meet the health needs of the elderly, nutritional and edible products need to be developed.Plant-based jerky was prepared using twin-screw extrusion technology.After screening various plant proteins, potato protein was selected as the target material due to its low hardness and chewiness after extrusion.The aim of this work was to develop a plant-based jerky product that was easy to chew and swallow.However, the poor formability of the single potato protein extrusion product needed to be optimized.Thus, simplex-lattice design method was adopted to blend plant proteins, including pea protein, mung bean protein, and oat protein.Comprehensive evaluations of the color, texture, moisture content, and sensory properties of the compound protein jerky products were conducted based on factor analysis principles.When the mass ratio of potato protein to mung bean protein to oat protein was 0.55∶0.21∶0.24, the comprehensive quality of jerky reached its optimum.At this ratio, the plant-based jerky extruded by compound protein exhibited a similar texture to traditional jerky, and the low fibrous texture was easier to chew for people with swallowing difficulties.
  • Study on encapsulation effect of porcine plasma protein-sodium alginate gel beads on Lactobacillus plantarum
    CHEN Rui, KANG Xu, YUAN Jianglan, ZENG Hanxin
    Food and Fermentation Industries. 2025, 51(6): 218-223. https://doi.org/10.13995/j.cnki.11-1802/ts.038912
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    For resistance to adverse environmental effects to improve survival of Lactobacillus plantarum, in this study, gel beads were prepared by composite preparation of porcine plasma proteins (PPP) and sodium alginate (SA) using the sharp pore-coagulation method to encapsulate Lactobacillus plantarum.When the concentration of PPP was 50 g/L and the concentration of SA was 4 g/L, the hardness, springiness, and water holding capacity of the composite gel beads were better than those of the single gel, and the high efficiency of encapsulation could be achieved, with an encapsulation efficiency of 94.51%, and the porous network structure of the composite gel beads as well as the successfully encapsulated Lactobacillus plantarum could be observed by scanning electron microscopy.After simulated gastrointestinal fluid digestion, the survival rate was as high as 89.19%, and the loss of viable bacteria was only 1.09 lg CFU/g for 60 days of storage at 4 ℃, which showed excellent antidigestive property and storage stability.This suggested that the composite gel beads provided strong protection for Lactobacillus plantarum, greatly increasing the number of viable bacterial count that will ultimately act as a probiotic.
  • Effects of different ionic polysaccharides on corn starch properties
    LI Yanan, SHENG Yangchen, MOU Anqiong, GUO Mengyu, ZHAO Yajie, LI Liang, ZHANG Erhao, LIU Zhendong, LUO Zhang
    Food and Fermentation Industries. 2025, 51(6): 224-231. https://doi.org/10.13995/j.cnki.11-1802/ts.039439
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    Corn starch has an important application in the food industry.However, its application in the food processing field is greatly restricted due to its poor thermal stability, weak anti-shear ability, and low solubility and vulnerability to aging.Some research indicates that the addition of polysaccharides can effectively improve the corn starch properties.In this experiment, three different ionic polysaccharides, including anionic polysaccharide xanthan gum, neutral polysaccharide locust bean gum, and cationic polysaccharide chitosan, were added to explore their effects on the pasting property, texture property, short-range orderliness, and physiochemical properties of corn starch by means of RVA-TecMaster rapid viscosity analyzer, Nicolet iS 50 attenuated total reflection-fourier transform infrared spectrometry, and TA-XT.Plus texture analyzer.Results suggested that the three different ionic polysaccharides significantly affected the pasting property, short-range orderliness, texture property, and physiochemical properties of corn starch.Xanthan gum, as the anionic polysaccharide, had the homocharge repulsion interaction with the weakly negatively charged corn starch.After addition, the peak viscosity of corn starch decreased from 2 025.33 mPa·s to 1 654.50 mPa·s, the gel hardness declined from 484.06 g to 134.44 g, while the swelling capacity increased from 11.04 g/g to 15.43 g/g, which partially delayed the flocculation and precipitation of corn starch.After the addition of neutral polysaccharide locust bean gum, the gel hardness, flocculation and precipitation stability, and water binding capacity of corn starch significantly decreased.Different from anionic polysaccharide xanthan gum, the addition of cationic polysaccharide chitosan substantially increased the gel hardness, brittleness, and elasticity of corn starch.Infrared spectroscopy analysis demonstrated that the addition of three different ionic polysaccharides increased the short-range order on the surface of corn starch particles, and partially increased the short-term regeneration of corn starch.Collectively, the anionic polysaccharide xanthan gum, neutral polysaccharide locust bean gum, and cationic polysaccharide chitosan enhanced the application effect of corn starch in food and improved food taste, color, and morphology, which showed a broad application prospect in food processing.
  • Preparation of bitter almond polypeptide/chitosan composite film and its preservation effect on cheese
    ZHANG Tao, ZHOU Zhiyi, DENG Wenqi, ZHANG Ting, MA Jie, WANG Yinuo, YU Junfei, ZHOU Jianzhong
    Food and Fermentation Industries. 2025, 51(6): 232-238. https://doi.org/10.13995/j.cnki.11-1802/ts.039148
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    To explore the improvement of the physical and chemical structure and bacteriostatic efficacy of chitosan composite film by adding bitter almond antibacterial peptide and to expand the application of bitter almond antibacterial peptide in the field of food preservation, the bitter almond peptide/chitosan degradable composite film was prepared with chitosan and gelatin as film-forming agents, and the cheese was wrapped.The effect of the additional amount of bitter almond antibacterial peptide on the properties of the chitosan composite film was investigated, and the physical properties, antibacterial activity, and fresh-keeping effect of the composite film on cheese were studied.Results showed that adding bitter almond antibacterial peptide could enhance the antibacterial activity of chitosan film, improve the opacity of the film, reduce water vapor permeability, and maintain elongation at break and tensile strength.Meanwhile, the bitter almond polypeptide/chitosan composite film could more effectively inhibit the growth of microorganisms, prolong the shelf life of cheese, maintain its original color, flavor, and quality, and have the potential to be further developed into food preservation packaging.This study demonstrates that the bitter almond polypeptide/chitosan composite membrane plays an important role in protecting the quality of cheese, which provides a theoretical basis for improving the quality stability of cheese products.
  • Effects of methyl jasmonate treatment on storage quality and sugar metabolisms of postharvest litchi
    YIN Feilong, SHUAI Liang, LIU Han, LIANG Yuanli, CAI Wen, LIAO Lingyan, SONG Mubo, LIU Yunfen, HE Meiying
    Food and Fermentation Industries. 2025, 51(6): 239-248. https://doi.org/10.13995/j.cnki.11-1802/ts.039094
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    Litchi (Litchi chinensis Sonn.) is delicious and nutritious, but it has a short shelf life.To explore the effects of methyl jasmonate (MeJA) treatment on the quality and sugar metabolisms of litchi during storage, 10 μmol/L, 50 μmol/L, and 100 μmol/L MeJA treatments were applied to Guiwei litchi as the treatment groups and distilled water treatment was used as the control group (CK).The changes in soluble solids content, good fruit rate, soluble sugar content, organic acid content, antioxidant content, and enzyme activity related to sugar metabolisms were observed during low-temperature storage.Results showed that different concentrations of MeJA could maintain the storage quality of postharvest litchi, and 50 μmol/L MeJA had the best effect.At the same time, it was also found that MeJA treatment could significantly inhibit the enzymatic activities of acid invertase, neutral invertase, and sucrose synthase (P<0.05), and significantly increase the enzymatic activity of sucrose phosphate synthase (P<0.05), to maintain high sucrose content and storage quality and prolong the shelf life.This study can provide a theoretical basis for the future application of MeJA in the storage of litchi and other fruits after harvest.
  • Effects of Lactobacillus plantarum and Staphylococcus simulans on texture and water-holding capacity of fermented common carp (Cyprinus carpio) mince
    JI Xiwei, LU Han, ZHANG Xiangmei, FAN Xinyang, LIU Chengpeng, CHE Qi
    Food and Fermentation Industries. 2025, 51(6): 249-256. https://doi.org/10.13995/j.cnki.11-1802/ts.037456
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    This study aimed to further understand the correlation between the physicochemical properties of fermented minced fish protein, texture, and water-holding capacity (WHC) and to provide a theoretical basis for improving the quality of fermented minced fish.These included pH, total volatile basic nitrogen (TVB-N), SDS-PAGE for protein analysis, total sulfhydryl and disulfide content in myofibrillar protein, thiobarbituric acid reactive substances (TBARS) value, surface hydrophobicity, various texture properties (hardness, springiness, gumminess, chewiness), and WHC (quantified as centrifugation loss).The experiment compared these properties in minced fish fermented with Lactobacillus plantarum and Staphylococcus simulans against a control group across fermentation, drying, and ripening phases.The findings revealed that in the group with inoculated fermentation, pH, TBARS, and TVB-N levels were significantly lower compared to the control.Additionally, the extent of Myosin Heavy Chain, as indicated by SDS-PAGE results, was reduced, while total sulfhydryl, disulfide bond contents and surface hydrophobicity contents were higher.The fermented group also exhibited improved texture characteristics and WHC.These results suggested that inoculation fermentation mitigated protein oxidation, protein degradation, and lipid rancidity in fermented minced fish and enhanced protein surface hydrophobicity and disulfide bonds, consequently improving the texture and WHC of the fermented product.
  • Effects of drying conditions on drying characteristics and physicochemical properties of broccoli
    ZHANG Gen, NIU Po, LAI Yushu, YU Yun, WANG Pan, CAO Zhonghua, ZHOU Lang
    Food and Fermentation Industries. 2025, 51(6): 257-263. https://doi.org/10.13995/j.cnki.11-1802/ts.039775
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    Broccoli, known for its anti-cancer properties and rich nutrient content, was subjected to far-infrared drying, hot air drying, and vacuum drying in this study.The impact of different temperatures (60, 65, 70, 75, 80 ℃) on the drying characteristics, as well as the physical and chemical properties of broccoli, was investigated.Results revealed that far-infrared and hot-air drying methods required less time and had a faster drying rate compared to vacuum drying.The drying process of broccoli is energy-absorbing and non-spontaneous, with higher temperatures leading to a greater effective diffusion coefficient of water, lower activation energy, and easier drying.The Wang and Singh empirical model was found to be the most suitable mathematical model for describing the drying process of broccoli.Additionally, drying conditions have a notable influence on the color of broccoli, with vacuum drying showing better color protection effects.The rehydration ratio (8.82±0.11) and expansion force (10.33±0.34) were highest when hot air drying at 65 ℃, while the rehydration ratio for broccoli dried at 80 ℃ (6.98±0.2) and expansion force (7.77±0.12) were the lowest.This study provides a reference value for the processing and storage of broccoli.
  • Effect of air frying conditions on formation of acrylamide and its intermediates in French fries
    LI Jing, ZHANG Hao, BAO Tao, ZHAO Niansi, XIA Shuqin, HOU Yaqi, ZHANG Min
    Food and Fermentation Industries. 2025, 51(6): 264-271. https://doi.org/10.13995/j.cnki.11-1802/ts.038965
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    The air frying can achieve the cooking effect of oil-free frying of French fries.However, the impact of high-temperature heating parameters on the formation of potential hazardous compounds, such as acrylamide, during the hot air frying process remains unclear.This article studied the effects of air frying temperature and time on the formation of acrylamide in French fries.The accumulation of key intermediate products, 5-hydroxymethylfurfural, and α-dicarbonyl compounds, was tracked by liquid chromatography-mass spectrometry, and the variation of moisture content was investigated, so as to elucidate the mechanism of acrylamide formation during air frying.Results indicated that the content of acrylamide increased with the increase of air frying temperature, and exhibited an initial upward trend followed by a subsequent decline as the heating duration was extended.The formation of acrylamide was significantly correlated with the accumulation of 5-hydroxymethylfurfural and moisture content, with correlation coefficients of 0.846 (P<0.01) and -0.891 (P<0.01), respectively.The generation of 5-hydroxymethylfurfural was also significantly positively correlated with the content of 3-deoxyglucosone (r=0.631, P<0.05).Therefore, the formation of acrylamide in air-fried French fries could be suppressed by inhibiting the generation of intermediate products such as 5-hydroxymethylfurfural and reducing the moisture loss during cooking.
  • Effects of Lacticaseibacillus paracasei CCFM1349 on hair growth in mice
    ZHANG Tongtong, TANG Xin, MAO Bingyong, ZHANG Qiuxiang, ZHAO Jianxin, CHEN Wei, CUI Shumao
    Food and Fermentation Industries. 2025, 51(6): 272-279. https://doi.org/10.13995/j.cnki.11-1802/ts.038900
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    The effect of Lacticaseibacillus paracasei CCFM1349 on the prevention and regeneration of hair loss was investigated by establishing a C57BL/6 mice hair loss model.In the animal experiment, mice were administered L.paracasei CCFM1349 for 21 days, observing its effects on hair growth and the number of hair follicles in the skin tissue of alopecia mice.The expression levels of proteins related to the Wnt/β-catenin pathway and apoptosis pathway in the back skin of mice were determined using quantitative polymerase chain reaction, while ELISA was used to detect the levels of hair growth factor and hair growth inhibitory factor in mice skin.Results demonstrated that L.paracasei CCFM1349 significantly promoted hair growth in alopecia mice, with a 76.64% coverage rate observed at day 14.At the molecular level, after intervention with L.paracasei CCFM1349, mRNA expression levels for Wnt5a, Wnt10b, and LEF1 in the Wnt/β-catenin pathway were upregulated by factors of 2.09-fold, 4.67-fold, and 5.53-fold respectively.Furthermore, mRNA expression levels for anti-apoptosis factor Bcl2 were significantly upregulated by a factor of 3.51-fold while a factor of 16.69% downregulated mRNA expression levels for proapoptotic factor BAX.Simultaneously, there was a significant increase of VEGF (10.60%) and IGF-1(19.65%), both being important hair growth factors found within mice skin.The content of TGF-β1 was significantly decreased by 12.70%.Results indicated that L.paracasei CCFM1349 promote hair growth in mice by regulating the Wnt/β-catenin pathway, inhibiting apoptosis and promoting the expression of growth factors.
  • Analysis of characteristics in volatile compounds of different types of Zhuyeqing based on headspace solid-phase microextraction-comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
    WANG Lihua, ZHANG Xin, GAO Xiaojuan, LI Wenshuo, BAI Yanhong, XU Yan, WU Qun, HAN Ying, TANG Ke
    Food and Fermentation Industries. 2025, 51(6): 280-287. https://doi.org/10.13995/j.cnki.11-1802/ts.039414
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The volatile components of different types of Zhuyeqing were characterized by headspace solid-phase microextraction (HS-SPME) with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS).GC×GC-TOFMS identified 883 volatile compounds, and 363 aroma compounds with aroma characteristics were screened through the aroma databases (Flavornet and Flavor DB).Among them, esters had the highest variety, followed by terpenes, alcohols, and aldehydes.The semi-quantitative concentrations of aroma components in different types of Zhuyeqing were analyzed by orthogonal partial least squares discriminant analysis, cluster heat map analysis, inter-sample correlation, and other statistical analyses.It was found that the three types of Zhuyeqing could be clearly distinguished from each other with obvious material characteristics, and the differences among series of samples were related to the different production process of Zhuyeqing.Besides, the results of the correlation analysis between the samples also showed that the production process could affect the differences among the series of Zhuyeqing.The study enriched the theoretical system of flavor chemistry of Lujiu, and provided basic data and theoretical basis for the study of flavor characteristics of Zhuyeqing.
  • Establishment of a strain-level quantification method for Lactobacillus rhamnosus MP108 in complex biological systems
    WANG Jingyu, QIAN Xin, JIN Zhiying, TIAN Peijun, ZHAI Qixiao
    Food and Fermentation Industries. 2025, 51(6): 288-293;299. https://doi.org/10.13995/j.cnki.11-1802/ts.040099
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    The prevailing national standard for probiotic enumeration falls short in achieving strain-level identification and quantification within complex biological matrices, posing a notable technical hurdle that constrains current industry regulations and impedes product differentiation.To address this issue, this study utilized Lactobacillus rhamnosus MP108 as a model and devised a strain-specific quantitative approach leveraging whole-genome data of the strain, targeting characteristic genetic sequences, and employing advanced techniques such as real-time fluorescence quantitative PCR.The findings demonstrated that this method effectively discerned the presence of the MP108 strain and enabled precise quantification in complex microbial environments, boasting a detection threshold of 104 cells per gram of biological sample and a sensitivity of 10 copies per microliter of DNA solution.Notably, the quantitative accuracy of this approach in complex systems closely aligned with reference values obtained through conventional plate counting methods utilizing pure culture strains.Consequently, this method holds promise in furnishing foundational insights for enhancing the nuanced detection of probiotic foods.
  • Electrochemical biosensor based on aptamer-capped mesoporous material for sulfamethazine in porks
    GUO Ting, HUANG Xinrui, ZHOU Ying, ZHANG Yuhao, LIU Xiaozhu, MA Liang
    Food and Fermentation Industries. 2025, 51(6): 294-299. https://doi.org/10.13995/j.cnki.11-1802/ts.040162
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    Sulfamethazine (SMZ) as an important representative of sulfonamides is widely used in animal-derived food due to its advantages of broad spectrum and strong sterilizing ability, and it has become one of the keys of market supervision in China.Therefore, in this study, the electrochemical biosensor was constructed based on aptamers capping the mesoporous material for the detection of SMZ.In the biosensor, SMZ-specific aptamer was chosen as the target recognition probe, methylene blue (MB) as the signal enhancement probe, and mesoporous silica nanospheres (MSN) as the carrier of the electrochemical signal enhancement probe.In the presence of the SMZ, the release of MB in MSN was achieved through the conformational change due to the recognition of the aptamer and SMZ.MB promoted the electron transfer, resulting in the increase of current intensity.The quantitative determination of SMZ was conducted based on the correlation between current intensity and target concentration.Results showed that a good linear relationship between the incremental current and the logarithm of SMZ concentration had been exhibited in the range of 5 pg/mL to 10 ng/mL.This method had a high sensitivity with a detection limit of 1.024 pg/mL, and the percentage of spiked recoveries in pork samples was 98.3%-100.2%.The electrochemical biosensor had advantages such as rapidity, sensitivity, and convenience, providing essential support and foundation for the development of on-site rapid detection and screening technology in the market supervision process.
  • Analysis of characteristic aroma substances in low temperature fermented bread by quantitative descriptive analysis and gas chromatography-mass spectrometry
    YANG Yongjing, REN Jingyi, LI Zhengda, CAI Linya, YUAN Zixi, REN Xinru, WANG Zhen
    Food and Fermentation Industries. 2025, 51(6): 300-305. https://doi.org/10.13995/j.cnki.11-1802/ts.039329
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    Low-temperature fermentation can promote the synthesis of aromatic substances, increase and retain more volatile aroma components these characteristics are widely used in a variety of fermentation products.Results showed that low-temperature fermentation could significantly reduce the content of alcohols, aldehydes, and volatile acids compared to normal temperature, affect nitrogen uptake, and produce rich aromatic substances and ferrozinc-type acetate aroma substances.In this study, the flavor components and aroma components of five kinds of bread fermentation were analyzed by quantitative descriptive analysis combined with GC-MS, the data showed that the sensory quality of bread produced by low-temperature medium-seed fermentation was significantly better than that by normal-temperature fermentation, it included phenylethanol, 2-methylhexanoic acid, phenethyl acetate acid, α-ethylenetyl-phenylethanal, and so on.Phenylethanol content was the highest, so phenylethanol may be an important component of bread aroma.Therefore, low-temperature fermentation is significant to obtain higher sensory quality of bread and other fermented foods.It also lays a theoretical foundation for the application of low-temperature Saccharomyces cerevisiae and low-temperature production of bread.
  • Quantitative analysis of acid ester content in Baijiu based on nuclear magnetic resonance spectroscopy
    WANG Shoufeng, LAN Xi, YONG Dengjin, YANG Huini, HU Min
    Food and Fermentation Industries. 2025, 51(6): 306-310. https://doi.org/10.13995/j.cnki.11-1802/ts.040181
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    The indicator method in the national Baijiu analysis standard is usually used for the examination of total acid esters in Baijiu, in general, the method takes a long time and is difficult to operate in batches.A novel method was developed for measuring acid ester content in Baijiu using proton nuclear magnetic resonance spectroscopy (1H NMR) with solvent peaks suppression technology.In this method, the fitting curves of acid ester content vs the integral ratio of three different type hydrogen peaks were established, and the correlation coefficients were R2 ≥ 0.999 8 in the range of 2.5-200 mmol/L, the linearity of both curves were good, the acid ester content was approximately equal to the sum of the three types of acids and esters.Through the analysis and verification of base Baijiu samples, the method had good precision and reproducibility, with a parallel triple spiking recovery rate of 99.3%-101.7%.Compared with the indicator method, the relative deviation of the nuclear magnetic method was less than 0.02.At the same time, 12 kinds of Baijiu selected from the market were tested by nuclear magnetic resonance, and satisfactory results were obtained.Based on the nuclear magnetic resonance technology, the total amount of acids and esters in Baijiu could be quickly detected, which was easy to operate and can be detected in batches, providing a reference method for Baijiu production enterprises and regulatory departments.
  • Analysis of differences in aroma characteristics of Dictyophora rubrovalvata between different drying methods based on headspace solid-phase microextraction-comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry technique
    LI Lili, LI Xiaobei, DONG Hui, ZHAO Xiaoyan, WANG Qin, ZHOU Xiaoqian, JIANG Lihuang, LIU Xiaojin, ZHOU Changyan
    Food and Fermentation Industries. 2025, 51(6): 311-320. https://doi.org/10.13995/j.cnki.11-1802/ts.040232
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    To clarify the differences in the odor characteristics of Dictyophora rubrovalvata between different drying methods, this study used headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry HS-SPME-GC×GC-TOF-MS to characterize and quantify the volatiles of dried D.rubrovalvata under three drying methods (coal-fired drying, electrothermal drying, and freeze drying), and then used multivariate statistical methods to perform the correlation and variance analyses and calculate odor activity values (OAV) to screen for the different odor substances with large contributions to the odor.Results show that, from the dried D.rubrovalvata, 323 volatile substances and 12 important odor contributors, including 2,3-butanedione, 3-hydroxy-2-butanone, ethyl acetate, 2-methylbutanoic acid, phenylethanol, 1-octen-3 alcohol, benzaldehyde, n-pentanal, phenylacetaldehyde, n-octanal, 2-n-pentylfuran, 2,5-dimethylpyrazine, and phenol were detected.Utilizing orthogonal partial least squares-discriminant analysis (OPLS-DA) and OAV>1, this study identified 11 important differential odor substances from three different drying methods, where 7 substances with high odor contribution were found in the freeze-drying group, one in coal-fired drying and three in electrothermal drying.The analysis results of differential odor substances showed that heating might cause the loss of odorants in D.rubrovalvata.Moreover, freeze drying could effectively retain odorants related to fruity, floral, grassy, woody, soybean, earthy, fatty, alcoholic, and honey flavors, such as ethyl acetate, 2-methylbutyric acid, benzaldehyde, benzene-ethanol, n-octanal, 2-n-pentylfuran, and isoamyl alcohol.Electrothermal drying would reduce the loss of these flavor substances due to the controllable temperature, while coal-fired drying would cause a serious loss of these substances and reduce the flavor of fresh bamboo fungus.The above results provided a reference for the selection of the drying method of D.rubrovalvata and the mechanism of aroma formation of D.rubrovalvata during the drying process.
  • Rapid measurement of biogenic amines in Baijiu by ambient ionization mass spectrometry
    GAO Xiaojuan, ZHUANG Yuan, ZHANG Xin, LI Xin, WANG Jian, ZHOU Dan, LI Xiaoxia, WANG Hongjie, GAO Hongbo
    Food and Fermentation Industries. 2025, 51(6): 321-327. https://doi.org/10.13995/j.cnki.11-1802/ts.039910
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    Biogenic amines are toxic and harmful nitrogenous compounds found in fermented foods.The current methods for the detection of biogenic amines are complicated and time-consuming.In this paper, an external standard quantitative method for the rapid determination of biogenic amines in Baijiu was established by direct analysis in real-time coupled with triple quadrupole mass spectrometry (DART-QQQ), and the parameters of direct analysis in real-time (DART), injection speed, sampling mode, and solvent were optimized.The biogenic amines determined included putrescine (PUT), histamine (HIS), cadaverine (CAD), tyramine (TYR), and tryptamine (TRP).Results showed that 400 ℃ was the optimal working temperature for the DART source, the peak shape of the biogenic amine peaks was sharp, and the peak spacing was suitable at an injection rate of 1 mm/s.The relative standard deviations (RSDs) of the analytes using Quick Strip sampling mode were lower than 20%, the regression coefficients (R2) of biogenic amines were greater than 0.99, the limits of detection (LODs) of the method were in the range of 8.60-38.00 μg/L, and the limits of quantification (LOQs) of the method were in the range of 28.75-126.50 μg/L.In conclusion, the method was an on-site, non-destructive, rapid, low-carbon, in situ, direct analysis method for the rapid screening and assessment of biogenic amines in Baijiu, and the operation greatly met the needs of the Baijiu industry for quality and safety control and risk assessment.
  • Progress in biodegradation and degradation mechanism of trichothecenes
    NING Xueyue, CHANG Xiaojiao, SUN Changpo, WANG Jun, ZHAO Renyong
    Food and Fermentation Industries. 2025, 51(6): 328-335. https://doi.org/10.13995/j.cnki.11-1802/ts.039720
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    Trichothecenes are highly prone to contaminating cereals, feedstuffs, and their products, posing a serious threat to the health of humans and animals.In recent years, to control and eliminate the contamination and hazards caused by trichothecenes, a variety of technologies related to the elimination of mycotoxins in agricultural products and their processed products have made significant progress, especially the biodegradation method.It has many advantages such as high efficiency and environmental friendliness, which has become one of the hot technologies for research and popularisation.Aiming to provide a reference for the development of trichothecenes elimination technologies, we systematically summarised the new progress in the field of biodegradation of trichothecenes in recent years.
  • Research progress of Chinese aged Baijiu
    GAO Mengxin, WANG Deliang, LIU Haipo, GUO Hongli, WANG Chaoli, HAN Xinglin
    Food and Fermentation Industries. 2025, 51(6): 336-346. https://doi.org/10.13995/j.cnki.11-1802/ts.040293
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    As a kind of drink with both drinking value and collection value, aged Baijiu is popular with consumers.Aged Baijiu market trading scale has exceeded 100 billion yuan, and its research has gradually become an industry hotspot.By reviewing the research methods of aged Baijiu, this study has formed a relatively comprehensive aged Baijiu research system, including the combination of sensory analysis, physicochemical analysis, chromatographic analysis, spectral analysis, isotope mass spectrometry analysis, and a comprehensive fitting judgement of aged Baijiu.This study also reviewed the change rules of flavor compounds in aged Baijiu of different aroma types and found that as the storage time of aged Baijiu increased, the contents of long-chain alcohols, short-chain acids, phenols, furans, pyrazines, flavor compounds with higher boiling points and stronger polarity increased and the contents of most esters, most of the alcohols and some unsaturated aldehydes and ketones, sulfurous compounds, and low-boiling-point compounds decreased.Through the review of aged Baijiu, it provides a more scientific evaluation system and a reference for the research of vintage factor.It is of great significance to regulate the market, protect consumers’ rights, and promote the research on aged Baijiu.
  • Contamination status of mycotoxins in wheat and research progress of chromatographic simultaneous detection techniques
    GUO Hao, LI Mengmeng, WANG Ruihu, LIU Yuanxiao, GUAN Erqi, BIAN Ke, WEN Jiping, SUN Huiying
    Food and Fermentation Industries. 2025, 51(6): 347-359. https://doi.org/10.13995/j.cnki.11-1802/ts.039602
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    As one of the world’s three major staple grains, wheat provides 20% of the protein and energy of the global population.The quality and safety of wheat are of great significance to ensuring global food security.Due to the influence of climate and farming practices, wheat is susceptible to fungal contamination, leading to the production of mycotoxins.The consumption of wheat and its products containing mycotoxins poses a threat to human health.This article collected data on mycotoxins contamination in wheat and wheat flour from domestic and international sources in recent years.This article investigated the main patterns of mycotoxins contamination in wheat and strengthens preventive measures in time for areas that may be at high risk, to guarantee the yield and quality safety of wheat.This article also discussed the techniques for simultaneous detection of multiple mycotoxins in wheat by chromatography, comparing and analyzing the advantages and limitations of the various methods, with a view to providing a reference for the prevention and control of multiple mycotoxins and simultaneous detection of mycotoxins in wheat.
  • Research progress on preparation and analysis of diacetyl and its application in food
    MO Liyuan, WANG Wenliang, ZHANG Jian, HOU Furong, SONG Shasha, GONG Zhiqing, QIAO Liping, WANG Yansheng
    Food and Fermentation Industries. 2025, 51(6): 360-368. https://doi.org/10.13995/j.cnki.11-1802/ts.039882
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    Diacetyl is a natural and safe volatile flavor compound mainly found in fermented products and fruit aromas.Because of its unique butter smell and good antibacterial effect, diacetyl is often used as a synthetic flavor and preservative in food industry.In this paper, the physicochemical properties, safety, preparation, and analysis methods of diacetyl at home and abroad in recent years were systematically described.Different research on the applications of diacetyl in dairy products, wine, flavoring, meat and meat products, and postharvest fruits and vegetables were summarized to promote the in-depth research and industrial application of diacetyl, providing theoretical basis for further exploration of its functional mechanism and related development.
  • Study on construction of food emulsion system by ultrasound
    SUN Jingmin, ZHANG Lifen, TANG Yihua, CHEN Fusheng, LI Yingxi
    Food and Fermentation Industries. 2025, 51(6): 369-377. https://doi.org/10.13995/j.cnki.11-1802/ts.040131
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    Emulsion is widely used to encapsulate and deliver biologically active compounds during food processing.It also could modify the rheological and organoleptic properties of food.The use of natural emulsifiers (such as protein and polysaccharide) to stabilize emulsions is widely concerned due to the increasing awareness of healthy food.Unstable phenomena such as flocculation, phase separation, aggregation, and ostwald ripening are easy to occur due to the environmental conditions during food processing and storage.Ultrasound, as an economical and environmentally friendly high-energy emulsification method, could accelerate the migration rate of protein and polysaccharide to the oil-water interface.It also could improve the interface characteristics of protein and polysaccharide to form a stable emulsion.This article reviewed the mechanism of construction of protein, polysaccharide, and their mixture-based emulsions by ultrasound.The influence of ultrasound on the properties of protein, polysaccharide, and their based emulsions are introduced in detail.This review offered a theoretical reference for the application of ultrasound in the construction of food emulsion.
  • Research progress on host-foodborne pathogen interactions based on three-dimensional intestinal cell models
    XU Xiaoqing, XIA Xuejuan, SONG Yiyang, DONG Qingli, LI Zhuosi
    Food and Fermentation Industries. 2025, 51(6): 378-389. https://doi.org/10.13995/j.cnki.11-1802/ts.040261
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    In vitro intestinal models are important tools for studying the interactions between foodborne pathogens and their hosts.The traditional two-dimensional intestinal cell models have been the most commonly used in vitro models, but they have inherent limitations due to their inability to effectively simulate the physiological characteristics of the human intestine.The novel three-dimensional (3D) intestinal cell models can better simulate the microstructure, physiological functions, and microenvironment of the human intestine.They have gradually become powerful tools for studying intestinal physiology and pathology, gut microbiota, and pathogen-host interactions.This paper first introduces the basic structure of the intestine and the characteristics of the primary cell subtypes.It then analyzes and discusses the interactions between typical foodborne pathogens and the host.Finally, it reviews and discusses the construction methods of four types of 3D cell culture models, including multicellular spheroids, intestinal organoids, organ-on-a-chip, and 3D bioprinting, highlighting their research progress and potential future directions in the study of foodborne pathogens.This paper aims to provide a scientific reference for selecting the optimal models in basic and applied research related to intestinal infections by foodborne pathogens.
  • Analysis of influencing factors on cold chain logistics support for prepared dishes industry and design of enhancement paths
    GAN Junwei, MA Jie, XU Lijuan
    Food and Fermentation Industries. 2025, 51(6): 390-397. https://doi.org/10.13995/j.cnki.11-1802/ts.040528
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    The high-quality development of the prepared dishes industry cannot be separated from the support of cold chain logistics.At present, the prepared dishes industry in China is facing the problems of incomplete service system, weak service capacity, and high service cost of cold chain logistics.Facing the foreseeable trillion-level blue ocean market in China in the future, it is of great significance to enhance the support of cold chain logistics to the prepared dishes industry to realize the high-quality development of the prepared dishes industry.This paper systematically constructed the index system of influencing factors of cold chain logistics support for the prepared dishes industry from three dimensions, namely, basic support conditions, service operation ability, and enhancement of guarantee ability, and applied the DEMATEL(Decision Making Trial and Evaluation Laboratory) method to calculate the degree of influence, influenced degree, center degree, and cause degree of each factor, quantitatively revealing the interaction relationship and the degree of importance of each factor.The study showed that the comprehensive strength of cold chain logistics enterprises, the level of modernization of cold chain logistics equipment, the level of cold chain logistics informatization, technological innovation and transformation ability, the level of data element empowerment, and the ability of land, capital, and energy security were the key factors affecting the cold chain logistics support for the prepared dishes industry.At the same time, based on the key influencing factors, this proposal put forward to enhance the cold chain logistics support for the prepared dishes industry, providing a reference for the government policy making and the enterprise management decision-making.
  • Research review of consumer acceptance of cultured meat
    ZHANG Yuzhen, WANG Erpeng, YUAN Jing
    Food and Fermentation Industries. 2025, 51(6): 398-404. https://doi.org/10.13995/j.cnki.11-1802/ts.039883
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    The commercial success of cultured meat as a sustainable meat alternative is contingent upon consumer acceptance.This overview provides an analysis of the industrial technology development and government regulation of cultured meat, as well as a review of the relevant literature on consumer acceptance of cultured meat from three perspectives, including promoting factors, hindering factors, and moderating factors.These findings indicate that consumer acceptance of cultured meat is promoted by factors such as perceptions of safety, health, environmental friendliness, and animal welfare.Conversely, acceptance is hindered by perceptions of unnaturalness, food neophobia, and food technology neophobia.Furthermore, the role of name, information provision, and taste in moderating consumer acceptance of cultured meat should be noted.This study provides a valuable reference for the marketing strategy of enterprises, which is conducive to promoting the commercialization process of cultured meat.
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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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