15 April 2026, Volume 52 Issue 7
    

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  • Bioinformatic analysis of α-L-rhamnosidase from Penicillium spp.
    DING Cancan, LIU Fufeng, LU Fuping
    Food and Fermentation Industries. 2026, 52(7): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.043577
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    α-L-rhamnosidase has significant applications in the food industry and biomedical fields.However, there is limited research on the structure and function of α-L-rhamnosidase from Penicillium spp..The study employed multiple bioinformatics techniques to analyze the sequences and protein structures of 136 α-L-rhamnosidases from Penicillium spp..Results demonstrate that these enzymes are predominantly acidic, hydrophilic, and relatively stable proteins, exhibiting substantial heterogeneity in amino acid length ranging from 201 to 1 310 and molecular weights varying between 22.19 and 143.57 kDa.Subcellular localization predictions revealed that 69.85% of the enzymes are located in secretory pathway compartments, with 53 localized to the plasma membrane, 42 to the extracellular region, and 41 containing typical N-terminal signal peptides.Phylogenetic analysis demonstrated that Penicillium expansum has a significantly higher number of α-L-rhamnosidase genes compared to other Penicillium spp., making it a representative sample.Conservation analysis identified Motif 4 and Motif 8 as highly conserved motif, with Bac_rhamnosid6H and Bac_rhamnosid6H superfamily domains serving as key functional domains.Phosphorylation site prediction indicated that serine is the primary modification site (accounting for 58.20%).Protein interaction and 3D structural analyses revealed that the enzyme exhibits significant interactions with adrenodoxin, and its secondary structure is predominantly composed of random coils (39.09%-49.85%).The tertiary structure primarily comprises a C-terminal domain and a glycoside hydrolase family 6 β-hairpin domain.The study provides a theoretical foundation for further in-depth research on the structure and biological functions of α-L-rhamnosidase.
  • Systematic metabolic engineering reconfigures biosynthetic pathway in Escherichia coli for L-phenylalanine production
    ZHANG Ying, YANG Fengyu, LIAO Yaxin, RAO Zhiming, XU Meijuan
    Food and Fermentation Industries. 2026, 52(7): 9-18. https://doi.org/10.13995/j.cnki.11-1802/ts.042772
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    L-Phenylalanine, a critical intermediate in the food and pharmaceutical industries, requires enhanced biosynthetic efficiency to meet industrial demands.This study engineered the L-phenylalanine biosynthetic pathway in Escherichia coli W3110 through systematic metabolic modifications.Initially, the regulatory genes lacI and tyrR were deleted to alleviate metabolic repression, while the feedback inhibition-resistant variant aroGfbr was overexpressed to reinforce the supply of the precursor DAHP.Subsequently, inactivation of csrA and poxB optimized carbon flux distribution, achieving simultaneous improvements in biomass accumulation and substrate utilization efficiency.Further metabolic optimization involved chromosomal integration of the feedback-resistant pheAfbr, ilvE, and aromatic biosynthesis module genes (aroB, aroD, aroK, aroC), coupled with deletion of the competitive pathway gene ydiB, to reconstruct a streamlined central metabolic network.Finally, integration of the transporter gene yddG and deletion of aroP enhanced product secretion, yielding the engineered strain M13.Quantitative reverse transcription polymerase chain reaction (RT-PCR) analysis confirmed the enhanced mRNA abundance of key genes post-engineering.In a 5 L fed-batch fermentation system, strain M13 produced 62.7 g/L L-phenylalanine with a glucose-to-product conversion yield of 22.3% after 60 h.This study elucidated the mechanistic impact of sequential metabolic engineering on L-phenylalanine biosynthesis, with transcriptional profiling revealing the regulatory effects of genetic modifications on metabolic flux distribution.These findings provide critical data for overcoming bottlenecks in L-phenylalanine biosynthesis and establish a methodological framework for developing high-yield microbial platforms for aromatic amino acids and their derivatives.
  • Targeted modulation of substrate tunnel architecture significantly augments lactase catalytic performance
    JIN Zhuolin, NIU Dandan, ZHAO Jihua, LIU Jiaqi, CHENG Lei, NOKUTHULA Peace Mchunu, SUREN Singh, WANG Zhengxiang
    Food and Fermentation Industries. 2026, 52(7): 19-25. https://doi.org/10.13995/j.cnki.11-1802/ts.043389
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    The structural characteristics of lactase substrate tunnels and their impact on catalytic performance were studied, aiming to enhance its catalytic efficiency through substrate tunnel engineering.Using molecular docking and computational simulation, the structure of substrate tunnels in lactase BglD from Bacillus circulans was systematically analyzed, and a critical bottleneck region composed of amino acid residues V342, I375, R376, V377, I398, Y529, and F591 was identified.Simulated saturation mutagenesis analysis of these residues indicated an increase (11.68%) of the bottleneck radius of substrate tunnel T2 in V377S mutation, and an improvement of its substrate binding affinity.Experiment results demonstrated that V377S mutant exhibited a 17.95% increase in specific activity, a 27.96% decrease in Km value, a 53.10% increase in kcat value, and a 109.52% enhancement in catalytic efficiency (kcat/Km).In galactooligosaccharide (GOS) synthesis catalyzed by this mutant, the conversion rate, substrate consumption rate, and GOS production rate are elevated by 15.38%, 5.41%, and 28.33%, respectively.The results not only confirms the critical influence of substrate tunnel structures on the catalytic performance of lactase but also provides a novel enzyme candidate for efficient GOS bioproduction, particularly suitable for application scenarios with low lactose concentrations.The tunnel engineering strategy established in this study offers theoretical guidance and technical support for the modification of related glycoside hydrolases.
  • Improving thermostability and substrate binding affinity of glutamate decarboxylase by integrating ProteinMPNN and molecular dynamics simulation
    WANG Fuhao, ZHANG Wenwen, WU Xinming, LIU Fufeng
    Food and Fermentation Industries. 2026, 52(7): 26-33. https://doi.org/10.13995/j.cnki.11-1802/ts.043702
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    With the rapid development of deep learning, protein design tools such as ProteinMPNN have emerged, enabling efficient enzyme performance optimization when combined with molecular dynamics simulations.In this study, glutamate decarboxylase (GAD) was selected as the target enzyme.Based on its evolutionary and structural information, 30 GAD variants (Mut1-Mut30) were designed using ProteinMPNN.The three-dimensional structures of these mutants were subsequently predicted using AlphaFold2, and MD simulations were performed at 310 K and 320 K.To evaluate structural stability, root mean square deviation analysis was performed, leading to the identification of a highly stable mutant, Mut12.To further investigate its thermostability and substrate-binding capacity, Mut12 was simulated for 300 ns at both 350 K and 310 K.The MD results demonstrated that Mut12 maintained good structural stability under high-temperature conditions (350 K), with a binding energy approximately 22% higher than that of the wild-type enzyme.Mechanistic analysis revealed that the D28P and K34P mutations enhanced the rigidity of the N-terminal region, which synergistically contributed to the formation of a substrate-binding pocket more complementary to the ligand.This study provides a novel strategy and theoretical foundation for the rational design and industrial application of high-performance enzymes.
  • Genomic and metabolic analysis of Massilia puerhi from Pu-erh tea fermentation
    LIU Yanqi, FU Jianyang, PENG Wenshu, WANG Qiaomei, ZHAO Miaomiao, GONG Jiashou, YANG Ruijuan
    Food and Fermentation Industries. 2026, 52(7): 34-43. https://doi.org/10.13995/j.cnki.11-1802/ts.043511
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    Massilia puerhi sp.nov.(SJY3T) is a bacterial strain with potential for organic matter degradation, isolated from cellar-stored soil of Pu-erh tea in Jingmai Mountain.To elucidate its metabolic capabilities and potential functions during tea storage and fermentation, whole-genome sequencing was performed using the Illumina PE150 platform, followed by comprehensive functional annotation.The assembled genome is 5 965 570 bp in size, with a GC content of 66.77%, and contains 5 220 predicted coding sequences (CDSs) with an average length of 1 004 bp, accounting for 87.89% of the genome.Annotation results revealed 61 genes associated with oxidoreductase activity GO, 54 genes involved in substrate degradation (Cluster of Orthologous Groups, COG), and key enzymes participating in the metabolism of fatty acids, purines, phenylacetate, and benzoate KEGG.These genomic features suggest a strong capacity for carbon metabolism and organic compound transformation, indicating the strain’s potential role in restructuring tea components and maintaining microbial ecological stability during post-fermentation.This study contributes to the understanding of microbial resources in Pu-erh tea fermentation and provides theoretical support for the development of targeted fermentation agents and the optimization of post-fermentation processes.
  • Polygonatum kingianum polysaccharides potentiate the cognitive-protective effects of postbiotic Limosilactobacillus reuteri in rats fed a high-fat-high-sugar diet
    LIU Tianqi, ZHANG Shiyi, YAN Qixin, LAN Zhilong, ZHOU Lanqi, LYU Jiayao, DAI Xiaoshuang, TIAN Honglei, SHI Lin
    Food and Fermentation Industries. 2026, 52(7): 44-55. https://doi.org/10.13995/j.cnki.11-1802/ts.044735
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    Postbiotics could offer advantages over live probiotics and synbiotics in terms of processing stability, storage viability and safety.Polygonatum kingianum Coll.et Hemsl, a traditional medicinal and edible plant in China, is rich in polysaccharides (PKP), which not only possess hypoglycemic and lipid-lowering properties but also serve as an excellent carbon source for probiotic growth.In this study, PKP was co-cultured with Limosilactobacillus reuteri WX-94 (L.reuteri), a strain isolated from healthy human feces with notable anti-inflammatory activity, for preparing the postbiotic (PKP-L.reuteri).We evaluated its protective effects against cognitive impairment induced by high-fat-high-sucrose (HFHS) diet in rats.After eight weeks of intervention, PKP-L.reuteri significantly alleviated HFHS-induced cognitive decline, hippocampal inflammation, and Nissl body damage.It also improved lipid metabolism disorders, reduced levels of hippocampal inflammatory factors (IL-6, TNF-α, IL-1β) and LPS, and enhanced antioxidant capacity by increasing superoxide dismutase and reduced glutathione levels, thereby mitigating oxidative stress in brain tissue.These effects were superior to those of the synbiotic (PKP+L.reuteri) and the postbiotic prepared with MRS medium (MRS-L.reuteri).Moreover, PKP-L.reuteri downregulated the expression of hippocampal Toll-like receptor 4, NLR family pyrin domain containing 3, and myeloid differentiation primary response 88, while upregulating brain-derived neurotrophic factor.PKP-L.reuteri also reshaped the gut microbiota structure by increasing the abundance of beneficial genera such as Lactobacillus and Prevotella, while reducing conditionally pathogenic bacteria including Helicobacter and Oscillospira.This modulation was accompanied by increased production of short-chain fatty acids, particularly butyrate and propionate.Specific changes in gut microbiota and SCFAs were significantly correlated with behavioral and hippocampal indicators.Our study reveals that PKP, synergizing with L.reuteri postbiotics, alleviate Western-style diet-induced cognitive impairment by enhancing brain-derived neurotrophic factor, reshaping gut microbiota, and boosting short-chain fatty acid levels via suppression of the TLR4/NLRP3/MyD88 signaling pathway, thereby offering a novel perspective for cognitive health nutritional interventions.
  • Hepatic protective effects of citrus polyphenols against alcoholic-induced liver injury in mice models
    WU Xian, LIANG Yuan, FENG Xi, SONG Song, YAO Siyu, XU Xiaoyu, LI Yufeng, GUO Junhua, HUANG Xiaohong, WANG Shengyu
    Food and Fermentation Industries. 2026, 52(7): 56-62. https://doi.org/10.13995/j.cnki.11-1802/ts.042942
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    To investigate the effects of citrus polyphenol (CP) extracts on alcoholic liver injury (ALI), CP were extracted from citrus, and an ALI mice model was established through continuous astringent administration of 56°Red Star Erguotou liquor for 21 days.ALI mice were analyzed from body weight, liver index, serum index, liver biochemical index, and pathological change in the liver.Results showed that compared with the control group, liver index were significantly reduced in the CP medium and high dose groups (P<0.05), levels of triglyceride, total cholesterol, aspartate aminotransferase, and alanine aminotransferase were significantly reduced in the CP high dose group (P<0.01).Pathologic results revealed that CP reduced alcohol-induced liver injury.Moreover, in the high-dose CP group, the activities of superoxide dismutase, catalase, and glutathione peroxidase were remarkably increased (P<0.01), while the levels of IL-6, IL-β, and TNF-α were significantly reduced (P<0.01).In conclusion, CP could effectively alleviate ALI by reducing the liver index, hepatic lipid accumulation, transaminase levels, and inflammatory cytokines, while enhancing antioxidant capacity.Therefore, CP is a promising natural agent for the protection against alcoholic liver injury and provides a theoretical basis for the development of novel hepatic protective products.
  • Study on Th9 cell differentiation regulated by Lactiplantibacillus plantarum and its immunomodulatory role in diabetes-related thyroid diseases
    ZOU Zhiqing, FAN Lifang, SUN Hongchao, LUO Yun, HE Yanhong
    Food and Fermentation Industries. 2026, 52(7): 63-69. https://doi.org/10.13995/j.cnki.11-1802/ts.043350
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    To investigate the regulatory effects of Lactiplantibacillus plantarum (LP) on Th9 cell differentiation and its potential immunomodulatory role in diabetes-related thyroid diseases, and to preliminarily explore the potentially involved STING-NLRP3 signaling pathway.CD4+ naive T cells in the spleen of mice were isolated and differentiated into Th9 cells induced by TGF-β1 and IL-4, and the control group and LP intervention group were set up and cultured for 48 hours.Flow cytometry was used to detect the proportion of Th9 cells.The mRNA and protein expressions of PU.1, IL-9, STING, NLRP3 and their downstream molecules were detected by RT-PCR and Western blot.Mouse models of type 2 diabetes mellitus (T2DM) and thyroid nodules (TN) were constructed, and LP intervention was given to detect the changes in serum inflammatory factor levels, the proportion of Th9 cells and the expression of molecules related to STING-NLRP3 signaling pathway.LP intervention significantly inhibited the expression of IL-9 in Th9 cells induced in vitro (P<0.01), and reduced the protein expression levels of STING and NLRP3 (P<0.01).LP inhibits the activation of NLRP3 inflammasome by down-regulating STING expression, thereby reducing the production of IL-1β, and ultimately affecting Th9 cell differentiation and IL-9 secretion.In a mouse model of T2DM combined with TN, LP intervention reduced the level of pro-inflammatory factors in serum, reduced the proportion of Th9 cells in spleen tissues (P<0.01), and alleviated the inflammatory response of thyroid tissue by regulating the STING-NLRP3 signaling axis.Lactobacillus plantarum can inhibit the differentiation and function of Th9 cells, alleviate the inflammatory response in diabetes-associated thyroid diseases.This effect may be related to the regulation of the STING-NLRP3 signaling pathway, providing new potential targets for the prevention and treatment of related diseases.
  • Regulatory effects of sodium alginate on milk protein coagulation behavior and digestive properties under simulated elderly gastrointestinal conditions
    WU Zongyu, WU Peng, CHEN Xiaodong
    Food and Fermentation Industries. 2026, 52(7): 70-78. https://doi.org/10.13995/j.cnki.11-1802/ts.043852
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    Optimizing nutritional strategies for the elderly requires a clear understanding of how food structure affects digestive behavior.However, studies on the effects of anionic dietary fibers on milk protein coagulation and hydrolysis under elderly gastrointestinal conditions remain limited.This study systematically investigated the impact of sodium alginate (SA) on milk protein digestion using an in vitro elderly digestion model, focusing on its effects on gastric clot formation, rheological properties, and proteolysis kinetics.Milk samples with 0 (control), 5, 10, 15, and 20 mg/mL SA were compared.Results showed that 0-15 cmg/mL SA promoted the formation of smaller, fragmented clots by reducing clot mass and particle size and adjusting system viscosity, which enhanced enzyme diffusion and increased the degree of proteolysis (control:29.31%, SA-Milk-15:39.50%).However, at 20 mg/mL, excessive viscosity restricted enzyme-substrate interactions, reducing proteolysis (32.64%).Overall, an appropriate SA concentration (15 mg/mL) optimally improved protein digestibility.These findings provide scientific evidence for designing high-fiber dairy products better suited to elderly digestive needs.
  • Characterization and correlation analysis of high-temperature Daqu bacterial communities and quality indicators from Luzhou and Jining regions
    CUI Mengjun, REN Xianli, GUO Zhuang, SUN Shouying, WANG Zengqiang, REN Junyu, YANG Panhua, WANG Yurong
    Food and Fermentation Industries. 2026, 52(7): 79-88. https://doi.org/10.13995/j.cnki.11-1802/ts.043596
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    To investigate the influence of geographical factors on the quality of high-temperature Daqu, this study conducted a comparative analysis of cultivable microorganisms, bacterial community structure, and quality indicators of high-temperature Daqu from Luzhou and Jining regions using pure culture techniques, PacBio SMRT sequencing, and conventional physicochemical analysis.Pure culture analysis revealed that lactic acid bacteria were only isolated from high-temperature Daqu collected in Luzhou, while Bacillus cereus, B.acidicola, B.australimaris, and B.paralicheniformis were exclusively isolated from those collected in Jining.PacBio SMRT sequencing results showed significant differences (P<0.05) in the bacterial community structure of high-temperature Daqu samples from the two regions.High-temperature Daqu samples from Luzhou were predominantly composed of Staphylococcus saprophyticus, S.gallinarum, and B.thermolactis, with average relative abundances of 12.25%, 11.55%, and 10.29%, respectively.In contrast, high-temperature Daqu samples from Jining were mainly dominated by Kroppenstedtia sanguinis, with an average relative abundance of 30.44%.Quality indicator test results indicated that Luzhou high-temperature Daqu samples had significantly higher Daqu skin hardness, Daqu core hardness, a* value, b* value, non-flowable water content, and ash content (P<0.05), while Jining high-temperature Daqu samples had significantly higher bound water content, fermentation power, and starch content (P<0.05).Correlation analysis results showed significant associations between dominant bacterial species and quality indicators in Daqu (P<0.05).By analyzing the differences in bacterial community structure, cultivable microorganisms, and quality indicators across different regions, this study provides important insights for improving the production quality of high-temperature Daqu and the quality of Baijiu.
  • Analysis and isolation identification of Bacillus species in black high-temperature Daqu
    LI Bo, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, WANG Yurong, GUO Zhuang
    Food and Fermentation Industries. 2026, 52(7): 89-95. https://doi.org/10.13995/j.cnki.11-1802/ts.043446
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    This study employed metagenomic sequencing technology to analyze the microbial structure and function of black high-temperature Daqu from five regions, clarifying the composition of Bacillus groups within this context.Concurrently, the optimal isolation medium and temperature for the predominant Bacillus species were identified.The metagenomic sequencing results indicated that Bacillus constituted one of the main microbial genera in black high-temperature Daqu, with an average relative abundance of 4.89%.B.licheniformis emerged as the most common species, exhibiting an average relative abundance of 2.20%.Analysis of the metabolic pathways revealed that the growth and metabolism of aerobic microorganisms in Daqu were notably active, fostering the production of flavor and flavor precursor substances.Pure cultivation techniques demonstrated that the cultivable Bacillus species in Daqu comprised B.licheniformis and B.subtilis, accounting for 94% and 6%, respectively.When isolating B.licheniformis from Daqu, 20 and 25 isolates were obtained at culture temperatures of 45 ℃ and 50 ℃, respectively.Additionally, 16 and 18 isolates were recovered from nutrient agar (NA) and tryptic soy agar (TSA) + 5% horse serum media, respectively.These findings indicated that Bacillus licheniformis was the predominant Bacillus strain in black high-temperature Daqu across various regions, and it coulld be effectively isolated at culture temperatures of 45 ℃ and 50 ℃, as well as from NA and TSA + 5% horse serum media.
  • Microbial communities and flavor compounds in characteristic patches of medium-high temperature Daqu cross-sections
    LUO Wei, MA Chunyan, ZHANG Dan, WANG Xi, GAO Zhanzheng, ZHANG Yadong, YANG Liu, LI Qiuxia, NIU Jiao
    Food and Fermentation Industries. 2026, 52(7): 96-103. https://doi.org/10.13995/j.cnki.11-1802/ts.043772
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    The color and aroma of Daqu cross-sections are important indicators in traditional quality evaluation, but their formation mechanisms remain unclear.This study investigated the red microbial patches (RJB), black microbial patches (BJB), and conventional central Daqu (CG) in medium-high-temperature Daqu using high-throughput sequencing and GC-MS to compare their microbial communities and flavor profiles.Results revealed that RJB was dominated by Pantoea, Staphylococcus, and Thermoascus, with Thermoascus aurantiacus potentially being the key microorganism responsible for red patch formation.BJB was primarily colonized by thermophilic actinomycetes, with Streptomyces likely associated with black patch formation.In terms of volatile compounds, the total content of acids and alcohols in CG was significantly higher than in RJB and BJB(P<0.05), while RJB exhibited higher levels of esters and pyrazines.BJB had the lowest overall volatile compound content.This study elucidated the microbial communities and volatile flavor characteristics of red and black microbial patches in Daqu, providing a theoretical basis for improving Daqu quality evaluation systems.
  • Analysis of physicochemical indexes and microbial community structure differences between new and old pits fermented grains of Nongxiangxing Baijiu
    CHANG Yongyong, FANG Jingjing, MA Wenchao, FAN Xiaoning, TANG Lei, LIN Yixin, TANG Yun
    Food and Fermentation Industries. 2026, 52(7): 104-113. https://doi.org/10.13995/j.cnki.11-1802/ts.042432
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    The article analyzed the physicochemical indexes and microbial community succession differences in new and old pits of Nongxiangxing Baijiu and clarified the correlation of dominant microorganisms, the correlation between physicochemical indexes and dominant microorganisms of fermented grains.According to the findings, physicochemical indexes change rules of fermented grains in new and old pits were relatively close, bacterial and fungal communities diversity in old pits was lower than new pits, fungal communities composition and succession rules in new and old pits fermented grains samples were different, while bacterial communities were similar.Lactobacillus was the dominant bacterial genus in the fermentation process of new and old pits fermented grains, Thermomyces and Kazachstania was dominant fungal genera in the early and middle stages of fermentation, Apiotrichum was more dominant in the later stage of fermentation.In addition, the interaction between the dominant microorganisms in the old pits was more closely than new pits, and physicochemical indexes had less influence on fungal communities of fermented grains in new pits, while the influence was opposite in old pits according to the findings.
  • Comparative analysis of three types of sorghum raw materials for wine making and their starch characteristics
    BIAN Minghong, WU Xuan, FANG Yuli, XU Qiang, LI Shaolong, LIAO Hongbing, XU Meng, ZHANG Ying
    Food and Fermentation Industries. 2026, 52(7): 114-122. https://doi.org/10.13995/j.cnki.11-1802/ts.043606
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    To address the cost pressures faced by distilleries due to rising domestic sorghum prices, this study systematically evaluated two Australian sorghum varieties (AGL1 and AGL2) against Northeast Chinese sorghum (DGL), comparing their grain characteristics, physicochemical parameters, and starch functionality to assess their suitability as alternative raw materials for Baijiu production.Results showed that AGL1 and AGL2 grains were large and plump, while DGL grains were small and compact.In terms of physicochemical properties, DGL exhibited higher moisture (15.32%), tannin (1.12%), and amylopectin contents (48.46%), AGL1 contained higher protein (10.14%) and fat levels (2.88%), and AGL2 showed higher crude fiber (3.02%), ash (1.67%), and amylose contents (28.84%).Regarding starch properties, DGL displayed the highest water-holding capacity (110.75%), while AGL2 exhibited superior light transmittance (7.32%) and solubility (29.52%).Microscopic structural analysis revealed that DGL starch granules had moderate concavities, AGL1 had numerous concave surfaces, and AGL2 granules appeared small and compact.In terms of gelatinization characteristics, AGL1 exhibited the highest peak viscosity (990.70 cP) and gelatinization temperature (89.40 ℃), whereas DGL showed the largest decay value (306.18 cP) and poorest thermal stability, and AGL2 had the highest setback value (186.66 cP), indicating greater susceptibility to retrogradation.All three sorghum varieties displayed A-type crystalline structures.Notably, AGL2 possessed the highest crystallinity (25.59%), gelatinization enthalpy (8.65 J/g), and prominent infrared peak intensity.Principal component analysis confirmed significant differences between the Australian and Northeast Chinese sorghum, with AGL1 ranking first (score of 3.10).This study provides a scientific basis for utilizing low-cost Australian sorghum as an alternative raw material, optimizing production processes, and enhancing Baijiu quality.
  • Influence of lactic acid addition on the quality of Cabernet Sauvignon wine
    WANG Junhe, YANG Hanyu, ZHUANG Jiaying, MU Haibin, MA Danyang, LIU Yanlin, JIANG Jiao, WANG Jing, SONG Yuyang
    Food and Fermentation Industries. 2026, 52(7): 123-131. https://doi.org/10.13995/j.cnki.11-1802/ts.043423
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    To investigate the effect of lactic acid on wine quality, this study used Cabernet Sauvignon grapes as raw materials and added gradient concentrations of lactic acid at four fermentation stages.By measuring the basic physical and chemical indices, CIELab parameters, anthocyanin content, and volatile aroma compounds of the wine, and conducting sensory evaluation analysis, this study comprehensively determined at which fermentation stage and with what dosage of lactic acid the highest-quality wine could be obtained.The results showed that lactic acid addition caused fermentation lag in multiple groups.The later the acid was added, the higher the lactic acid content and total acid content in the finished wine, and the better the acid retention.Through CIELab parameter analysis, wine sample B1.5 had the brightest color, followed by sample A1.5.The total anthocyanin content was highest in sample A1.5 (333.41 mg/L), followed by sample B1.5(292.92 mg/L).Sample D2 had the lowest total anthocyanin content (159.77 mg/L), which was 44.18% lower than that of the control group (CK, 286.25 mg/L), indicating that the earlier lactic acid was added, the better the color-protecting effect.Correlation analysis showed significant correlations among CIELab parameters and between these parameters and individual anthocyanin contents.GC-MS analysis revealed that lactic acid addition increased the aroma compound content in samples A1.5 and B1.5.Sensory evaluation showed that sample B1.5 had the highest score, with better preference in aroma and taste.In conclusion, the wine quality of experimental group B1.5 was the best, meaning that adding 1.5 g/L lactic acid at the beginning of fermentation can produce high-quality wine.Precise regulation of lactic acid provides a scientific basis for wine quality control.
  • Differential metabolites in ‘Marselan’ grapes from Yanqi region under different yield levels:A broad-target metabolomics analysis
    BAI Xiaoxue, WU Yun, MA Wenrui, JIAO Zhiqian, YOU Hongrui, ZHANG Lili, TANG Jiangbei, HUANG Wenshu
    Food and Fermentation Industries. 2026, 52(7): 132-141. https://doi.org/10.13995/j.cnki.11-1802/ts.044823
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    To investigate the impact of different crop loads on the metabolic profile of ‘Marselan’ grapes, a comprehensive targeted metabolomics analysis was conducted using ultra-performance liquid chromatography-tandem mass spectrometry on grape samples under five crop load treatments.The treatments included:a control group (CK) with no thinning, new shoot density of 10 shoots per meter and 1 cluster per shoot (T1), new shoot density of 10 shoots per meter and 2 clusters per shoot (T2), new shoot density of 15 shoots per meter and 1 cluster per shoot (T3), and new shoot density of 15 shoots per meter and 2 clusters per shoot (T4).Principal component analysis, orthogonal partial least squares-discriminant analysis, and KEGG pathway enrichment analysis were employed to identify significantly different metabolites.Significant metabolites were selected using a threshold of variable importance in projection (VIP)>1, P<0.05, fold change (FC)>2, and FC<1/2.In total, 11 significantly different metabolites were identified, primarily involved in the biosynthesis of flavonoids and flavonoid-like compounds, phenylalanine, tyrosine, and tryptophan metabolism, and the citric acid cycle.This comprehensive metabolomics analysis revealed significant effects of thinning treatments on the distribution of grape metabolites, providing a scientific basis for the cultivation management of wine grapes in Xinjiang.
  • Growth, antioxidant activity, and probiotic properties of Pediococcus pentosaceus RP-24 under different salt concentrations
    LI Chunxing, LIU Yuansen, WEI Jile, MA Huanren, LIU Siyu, SHI Ping, BU Rongping
    Food and Fermentation Industries. 2026, 52(7): 142-148. https://doi.org/10.13995/j.cnki.11-1802/ts.043375
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    The purpose of this study is to study the effects of salt stress on the morphological and functional characteristics of lactic acid bacteria, and to provide theoretical basis for its application in fermented food.Pediococcus pentosaceus RP-24, isolated from traditional soy sauce, was employed to systematically evaluate the effects of varying NaCl concentrations on the strain’s growth, acid-producing capacity, nitrite degradation ability, surface morphology, DPPH radical and ABTS cation radical scavenging rate, self-aggregation, and cell hydrophobicity.The results showed that the NaCl concentration significantly affected various functional characteristics of the strain:compared with the control group, P.pentosaceus RP-24 showed good growth ability in the NaCl concentration range of 0-80 mg/mL (P<0.05);Under the condition of 40 mg/mL NaCl, RP-24 showed the strongest acid-producing capacity, with its fermentation broth pH significantly lower than that of other concentration treatments (P<0.05). With the increase of NaCl concentration, the nitrite degradation ability of the strain decreased gradually;Scanning electron microscope observation showed that the cell surface morphology tended to be smooth.It is worth noting that with the increase of NaCl concentration in culture conditions, the DPPH radical scavenging activity of the strains remained above 90%, but the ABTS+ cation free radical scavenging activity decreased gradually.In addition, RP-24 showed the best probiotic characteristics at 40 mg/mL NaCl, including self-aggregation ability [(53.27±0.19)%] and cell surface hydrophobicity [(11.31±0.12)%] (P<0.05).The results of this study show that RP-24 has good antioxidant activity and potential cell surface characteristics under 40 mg/mL NaCl.This study provides a theoretical basis for elucidating the physiological adaptive changes of lactic acid bacteria under salt stress and for developing functional low-salt fermented foods.
  • Antibacterial mechanisms and stability of compound natural preservatives against Bacillus velezensis and Acinetobacter baumannii
    PENG Cancan, GUO Yaohao, HU Yuqian, LI Ge, ZHOU Yi, SONG Sheng, ZHU Li, ZHOU Bo
    Food and Fermentation Industries. 2026, 52(7): 149-157. https://doi.org/10.13995/j.cnki.11-1802/ts.043431
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    This study investigated the mechanism and stability of a compounded natural preservative against Bacillus velezensis and Acinetobacter baumannii.The antibacterial mechanism was explored by assessing changes in cell membrane permeability, cell wall integrity, and antioxidant enzyme activity, combined with scanning electron microscopy to observe bacterial ultrastructure.Additionally, the effects of temperature, pH, and salt mass concentration on preservative stability were examined.The results demonstrated that the compounded natural preservative disrupts cell membrane permeability and cell wall integrity, thereby inducing massive leakage of proteins and nucleic acids.Regarding metabolic regulation, after 4 h of treatment, catalase activity in the two bacteria decreased by 38.95% and 26.69%, respectively, compared to the non-preservative control group, while superoxide dismutase activity increased by 35.27% and 20.59%, respectively, indicating induced oxidative stress imbalance.SEM images revealed pore formation on bacterial surfaces and leakage of cellular contents, with damage severity exceeding that observed in chemical preservative-treated groups.Stability tests showed that the preservative maintained excellent thermal stability within the range of -20 ℃ to 80 ℃, retaining over 83% antibacterial activity even after 30 minutes of treatment at 100 ℃.Antibacterial efficacy was not significantly affected (P>0.05) at pH of 3-5 and 7.Similarly, salt mass concentrations ≤4 mg/mL had no significant impact on activity (P>0.05).In conclusion, the compounded natural preservative achieves highly effective antibacterial activity by disrupting bacterial structures and interfering with metabolism, and it exhibits high temperature and acid resistance, providing a theoretical basis for the development of natural preservation technology for pickled mustard.
  • Screening of fermentation strains of oligosaccharide synbiotic product prepared from cottonseed molasses and analysis of its fermentation metabolites
    SHAO Zhiwei, GAO Yan, HUO Xiangdong, LYU Gang, MA Runze, YUAN Jiang, KOU Qianxi, SHEN Tong, ZENG Jun
    Food and Fermentation Industries. 2026, 52(7): 158-166. https://doi.org/10.13995/j.cnki.11-1802/ts.042297
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    This study aimed to screen probiotic strains capable of fermenting cottonseed molasses for oligosaccharide synbiotic production and systematically evaluate their safety, fermentation performance, and probiotic properties.Twelve lactic acid bacteria and fifteen yeast strains were screened for free gossypol degradation efficiency using cottonseed molasses medium.Selected strains underwent comprehensive evaluations, including safety assessment (hemolytic activity and antibiotic resistance), oligosaccharide retention capacity, fermentation characteristics (temperature adaptation, growth kinetics, acid production), and probiotic potential (pathogen inhibition, acid/bile salt tolerance).Metabolic profiling of the optimal strain’s fermentation products was performed via liquid chromatography-mass spectrometry (LC-MS).Three strains exhibiting high free gossypol degradation rates were identified:Lactobacillus gasseri HX (81.10%), Lactiplantibacillus plantarum B6 (65.41%), Lactobacillus helveticus DLX (79.56%).All strains demonstrated γ-hemolysis, susceptibility to seven antibiotic classes, and oligosaccharide retention rates of 65%-95% (peak retention by L.gasseri HX).They exhibited broad temperature adaptation (20-42 ℃) with optimal growth at 37 ℃, rapid logarithmic growth within 4-8 h (reaching 109 CFU/mL), and robust acid production (0.8% total acidity for L.gasseri HX).Pathogen inhibition against Escherichia coli, Salmonella, and Staphylococcus aureus was observed, alongside high bile salt tolerance and acid resistance.Notably, L.gasseri HX retained 80% viability after 4 h at pH 2.0 and exceeded 100% viability at pH≥3.0.LC-MS analysis detected 1,969 metabolites in L.gasseri HX-fermented molasses, predominantly lipids/lipid-like compounds (35.41%), organic heterocyclics (19.98%), benzenoids (11.24%), nitrogenous compounds (8.33%), and organic acids/derivatives (8.19%).L. gasseri HX demonstrates superior free gossypol degradation (81.10%), biosafety compliance, high oligosaccharide retention (95%), rapid proliferation, exceptional acid tolerance, and diverse metabolic output.These attributes validate its suitability as a starter culture for industrial production of cottonseed molasses-based synbiotics.The comprehensive metabolite profile provides critical insights for optimizing functional synbiotic formulations.
  • Exploring interaction mechanisms of mixed starter cultures in fermented milk systems
    GUO Xinyu, LIU Yang, ZHANG Chengcheng, YAO Qingwei, SHEN Xudan, ZHAI Qixiao, YU Leilei
    Food and Fermentation Industries. 2026, 52(7): 167-173. https://doi.org/10.13995/j.cnki.11-1802/ts.043553
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    The interaction between Lactococcus lactis and commercial starter strains during compound fermentation significantly impacts the quality of fermented milk.This study employed amino acid-deficient media and a Transwell co-culture system to investigate the amino acid metabolic interactions between L.lactis NGD8 and commercial starter strains (Streptococcus thermophilus CS and Lactobacillus bulgaricus CL).Amino acid deficiency analysis identified three primary interaction modes:alanine metabolic interaction (A-SLN) and arginine metabolic interactions (G-SN, G-SLN).Transwell experiments revealed that under alanine deficiency, the commercial starter strains CS and CL in the upper chamber significantly promoted the growth of NGD8 in the lower chamber (P<0.05).Concurrently, untargeted metabolomics analysis detected significant upregulation of metabolites such as N-methylnicotinamide and arginine, with enrichment of the urea cycle and amino acid metabolism pathways, indicating that the starter strains promote NGD8 growth by secreting nitrogenous compounds.Under arginine deficiency, CS in the upper chamber significantly increased the viable count of NGD8 (P<0.05), accompanied by significant changes in metabolites like palmitoylethanolamide and tyrosine in the lower chamber NGD8 culture, alongside activation of thyroid hormone synthesis and catecholamine biosynthesis pathways.When both CS and CL were present, the viable cell count increased by 1.28 lg CFU/mL, with significant upregulation of differential metabolites such as 2,6-dimethylpyrazine and indolelactic acid, and enhancement of aromatic amino acid metabolism and indole derivative biosynthesis pathways.This study elucidates the core role of amino acid interactions in complex fermentation systems, providing a scientific basis for the targeted design and optimization of compound starter cultures, which holds significant importance for enhancing the quality and functional properties of fermented dairy products.
  • Quality characteristics and functional activity of lotus leaf yogurt
    HAO Shaojie, ZHOU Xu, WANG Zihan, WANG Hongwei, SUO Huayi
    Food and Fermentation Industries. 2026, 52(7): 174-181. https://doi.org/10.13995/j.cnki.11-1802/ts.043971
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    Lotus leaf is a plant with both medicinal and edible properties.It contains rich active substances and has been shown to have multiple biological activities such as preventing diabetes, antioxidant, and anti-inflammatory.With the growing demand for functional foods by consumers, the development of lotus leaf functional foods has received more and more attention.In this study, lotus leaf extract and skim milk powder were used as the main raw materials, and yogurt starter was inoculated and co-fermented to prepare lotus leaf yogurt.Its basic physicochemical characteristics, storage stability, antioxidant effect, α-amylase and α-glucosidase inhibition rates were determined.The results show that lotus leaf yogurt has good physicochemical properties and storage stability, and its flavor quality is significantly different from that of the control group, with the fresh fragrance of lotus leaf.At the end of storage, there is no significant difference in the number of live lactic acid bacteria, water holding capacity, and titratable acidity of lotus leaf yogurt compared with the control group (P>0.05).At the same time, it shows strong antioxidant and enzyme inhibition activities, with DPPH and ABTS free radical scavenging rates and total antioxidant capacity of 96.01%, 90.10%, and 1.19 μmol/mL, respectively;α-amylase and α-glucosidase inhibition rates are 46.37% and 25.72%, respectively, significantly higher than the control group (P<0.05).In summary, lotus leaf yogurt has good antioxidant effects, α-amylase and α-glucosidase inhibition activities, which provides a theoretical basis for the subsequent development of lotus leaf functional foods and also provides new ideas and basis for the high-value utilization of lotus leaves.
  • Study on enhancing the functional activities and flavor characteristics of pluot juice by fermentation with Lacticaseibacillus paracasei
    LUO Jingying, AN Meiling, LUO Xiaohong, YU Liangping, ZHANG Tianlong, SUN Hailong, NI Yongqing
    Food and Fermentation Industries. 2026, 52(7): 182-191. https://doi.org/10.13995/j.cnki.11-1802/ts.043529
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    Pluots, a specialty fruit introduced from abroad and widely cultivated in Xinjiang, China, are rich in bioactive compounds such as polyphenols and flavonoids.To enhance their added value and functional properties, this study employed a indigenous human-associated probiotic strain, Lacticaseibacillus paracasei FMBL L23249 FJX, to ferment pluot juice.The fermentation process was optimized using single-factor experiments and response surface methodology (RSM).The physicochemical properties, functional components, in vitro antioxidant, and hypoglycemic activities of the juice before and after fermentation were compared to evaluate the enhancement effects.Sensory and flavor characteristics of the fermented juice were analyzed through colorimetric analysis, sensory evaluation, and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS).The results showed that the optimal fermentation conditions were:sterilization temperature of 93 ℃, inoculation amount of 2.8%, fermentation temperature of 37 ℃, and fermentation time of 23 hours.Under these conditions, the total phenolic content reached 572.634 mg/L, showing a significant increase of 71.20%.After fermentation, the total flavonoid and anthocyanin contents were 401.21 and 287.22 mg/L, respectively.Antioxidant and hypoglycemic activity were significantly enhanced, with scavenging rates of 95.84%, 59.76%, and 63.17% for ABTS cation, DPPH, and hydroxyl radicals, respectively, and inhibition rates of 81.62% and 66.27% for α-amylase and α-glucosidase.After simulated gastrointestinal digestion, the total phenolic content in the fermented juice remained at 578.26 mg/L.GC-MS analysis revealed 45 volatile compounds in the fermented juice, significantly more than the 26 detected before fermentation.Sensory attributes such as color, aroma, and taste were all superior to those of the unfermented juice.In conclusion, fermentation with L.paracasei FMBL L23249 FJX effectively enhanced the functional and sensory qualities of pluot juice, providing a basis for the development of high-value-added products from substandard pluots.
  • Effects of continuous shaking and inoculated with Pichia membranifaciens 1CF3 on flavor quality of radish Paocai
    CHEN Lin, LI Jiayi, MING Jianying, GUO Yi, HUANG Runqiu, TANG Yao, ZHANG Qisheng, WEN Liankui, WANG Dongdong
    Food and Fermentation Industries. 2026, 52(7): 192-200. https://doi.org/10.13995/j.cnki.11-1802/ts.043478
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    To investigate the effects of physical and biological disturbances on the flavor quality of Paocai, continuous shaking was applied to simulate physical disturbance, while inoculation with Pichia membranifaciens 1CF3 was performed to simulate biological disturbance.The dynamic changes in physicochemical properties, microbial biomass, and flavor components of radish Paocai were investigated under both sealed and ventilated conditions.Results indicated that shaking inhibited microbial growth and metabolic activity in the Paocai, thereby delaying the maturation process.Inoculation with P.membranifaciens 1CF3 combined with aeration decreased the total acidity of the Paocai and accelerated quality deterioration.A total of 34 volatile flavor compounds, such as esters, alcohols, and phenols, were detected by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry.Odor activity value (OAV) analysis revealed 11 key volatile compounds with OAV>1.The number and content of volatile compounds were reduced under shaking conditions.Inoculation with P.membranifaciens 1CF3 led to a decrease in alcohol compounds, while aeration promoted the formation of more alcohols.Principal component analysis revealed significant differences in the flavor profiles between shaken and naturally fermented Paocai.Paocai inoculated with P.membranifaciens exhibited significant differences in flavor profiles compared to naturally fermented Paocai at the late stage of fermentation (12 days).Partial least squares discriminant analysis of the volatile flavor compounds at this stage identified eight key volatiles with variable importance in projection (VIP) values >1, including dimethyl disulfide, acetic acid, acetoin, 5-methyl-2-hexanol, 4-ethylphenol, piperitone, toluene, and 2,4-di-tert-butylphenol.The findings provide a scientific basis for the regulation of quality and flavor in Paocai.
  • Effect of synergistic fermentation of yeasts and lactic acid bacteria on quality and flavor of pickled cabbage
    LI Jiaxin, LIAN Yinyin, SONG Jiajia, SUO Huayi, WANG Damao, ZHANG Yu
    Food and Fermentation Industries. 2026, 52(7): 201-209. https://doi.org/10.13995/j.cnki.11-1802/ts.043328
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    The quality of pickled cabbage is intricately linked to its microbial community.This study investigated the effects of fermentation by Wickerhamomyces anomalus and Pichia kudriavzevii, each combined with lactic acid bacteria(Lactiplantibacillus plantarum and Leuconostoc mesenteroides), on the quality and volatile flavor components of pickled cabbage.Changes in pH value, total acidity, textural characteristics, nitrite content, total ester levels, microbial colony counts, amino acids, organic acids, and volatile components were analyzed throughout fermentation.Principal component analysis (PCA) was also performed on the volatile components.Results indicated that both yeast-lactic acid bacteria co-fermentation groups (L+W group and L+P group) effectively inhibited excessive acid production by lactic acid bacteria.They also reduced peak nitrite levels and enhanced hardness and total ester content in pickled cabbage.While no significant difference was observed in lactic acid bacterial colony numbers, yeast colony counts decreased markedly during the later fermentation stages.Both L+W and L+P groups exhibited increased levels of bitter and sweet amino acids without significant variation in organic acids.The L+W group showed elevated levels of esters, alcohols, and aldehydes/ketones, whereas the L+P group recorded the lowest concentration of volatile substances.PCA analysis revealed that the flavor profile of the L+W group significantly differed from those of other groups.The flavor characteristics of the L+P group were similar to those resulting from compound lactic acid bacteria fermentation (L0).Furthermore, flavors among the L+P group, L+W group, and L0 group were distinctly different from those produced through natural fermentation (N0).This study provides a theoretical foundation for enhancing both the flavor quality and safety standards of pickled cabbage.
  • Screening of lactic acid bacteria for fermentation of wheat germ and analysis of their antioxidant activity
    WANG Yaqing, ZHAI Ligong, XIONG Guoyuan, WANG Baoshi, WEI Zhaohui, ZHAO Yanyan, WANG Junying
    Food and Fermentation Industries. 2026, 52(7): 210-218. https://doi.org/10.13995/j.cnki.11-1802/ts.043140
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    This study investigated lactic acid bacteria with high protease production from traditional pickled vegetables for their potential in fermenting wheat germ.The research focused on analyzing the fermentation characteristics and mechanisms that enhance antioxidant activity.High protease-producing strains were identified using agar diffusion and Folin-Ciocalteu assays, while species identification was conducted through 16S rDNA gene sequencing.The study evaluated the growth kinetics, environmental tolerance, safety profiles, and antioxidant activity of fermented skimmed wheat germ pulp (SWGP).Out of 680 candidates, nine strains with high protease production were identified as Lactiplantibacillus plantarum and Leuconostoc mesenteroides.Strains LQ11 and LH22 demonstrated strong intestinal adaptability, with survival rates exceeding 90% at pH 10.0 and 4.00 lg CFU/mL under 4 g/L bile salt conditions.The nine isolates significantly enhanced the antioxidant activity of SWGP through fermentation.Notably, strain ZJ6 achieved an 88.68% DPPH free radical scavenging activity, representing a 54.5% increase compared to pre-fermentation levels.Strain JX30 exhibited 93.03% ABTS cationic radical scavenging activity, while strains LQ35 and LH22 both demonstrated hydroxyl radical scavenging activities exceeding 85%.The research indicated that lactic acid bacteria significantly enhanced antioxidant activity during the fermentation of wheat germ pulp.Specifically, strains such as LQ11 and LH22 exhibited strong environmental adaptability and safety, providing valuable resources for the utilization of cereals in high-value applications and the development of antioxidant functional foods.
  • Analysis of probiotics embedded gel molding based on coaxial 3D printing
    TONG Qiang, YANG Junhao, CAO Yanwu, XIAO Shuailei
    Food and Fermentation Industries. 2026, 52(7): 219-225. https://doi.org/10.13995/j.cnki.11-1802/ts.043871
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    Food 3D printing technology enables precise reconstruction of both the micro- and macro-structures of food materials through digital fabrication, demonstrating significant advantages in the development of personalized nutrition products.To achieve efficient encapsulation of probiotics and personalized customization of carrier structures, this study proposes a coaxial extrusion-based 3D printing method for constructing probiotic-loaded hydrogel structures.This method employs sodium alginate as the outer material and calcium lactate solution as the inner crosslinking medium, with probiotics uniformly dispersed in the inner phase.Through in situ ionic crosslinking during the 3D printing process, a stable core-shell hydrogel structure is rapidly fabricated.The study systematically investigated the effects of sodium alginate and calcium lactate concentrations, inner and outer extrusion speeds, and probiotic loading levels on the quality of the printed structures.The results showed that when the mass fraction of sodium alginate was 4%, calcium lactate was 3%, probiotics was 5%, and the internal and external axial velocities were 1.0 mm/s and 0.15 mm/s respectively, a complete and clear gel structure could be obtained.This study provides a theoretical basis for the stable formation mechanism of probiotic embedded structures, and also provides practical reference for optimizing the 3D printing process parameters of functional foods.
  • Antioxidant activity and hypoglycemic function of fermented corn silk liquid
    CHU Jiaying, LIU Xiaolan, WANG Juntong, JIANG Caixia, ZHENG Xiqun, LI Qiwei
    Food and Fermentation Industries. 2026, 52(7): 226-232. https://doi.org/10.13995/j.cnki.11-1802/ts.043625
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    This study describes the preparation of a corn silk fermentation broth, which has been developed through multistrain complex secondary fermentation.The dynamic changes in the bioactive contents, antioxidant activities, and hypoglycemic activities during in vitro simulated gastrointestinal digestion were dynamic and were investigated in a systematic approach with correlation analysis.The results demonstrated that after in vitro simulated digestion, the fermented maize silk group exhibited higher levels of total polyphenols and flavonoids compared to the unfermented group.During the intestinal digestion stage, the total polyphenols content reached 208.64 μg/mL, flavonoid content was 52.31 μg/mL, α-glucosidase inhibition capacity was 83.80%, and hydroxyl radical scavenging capacity was 90.71%.Throughout the digestion process, the DPPH free radical scavenging capacity and α-amylase inhibition ability increased initially and then decreased.The value reached its highest during the gastric digestion stage at 58.95% and 75.39%, respectively, while the reducing capacity of iron ion decreased continuously and was lowest at 0.26 during the intestinal digestion stage.In summary, the corn silk fermentation broth is a valuabl source of bioactive compounds, and a progressive increase in antioxidant and hypoglycemic activity was observed during digestion.These findings provide not only valuable experimental evidence for understanding the digestion and absorption mechanisms of corn silk fermentation products.They also provide theoretical evidence towards a future study of corn silk as a functional resource.
  • Effects of different microorganism fermentations on active ingredients, antioxidant activity, and metabolomics of Camellia oleifera seed cake
    BAI Rundong, WANG Zhenxing, LIU Xiaohai, XIANG Yun, HE Lei, GAO Wei, NIE Jinggui
    Food and Fermentation Industries. 2026, 52(7): 233-242. https://doi.org/10.13995/j.cnki.11-1802/ts.043997
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    This study utilized Lacticaseibacillus paracasei D16 and Neurospora crassa to ferment Camellia oleifera seed cake, analyzing their effects on the active components, antioxidant activity, and metabolites of the residue.The results showed that microbial fermentation caused a decrease in pH, an increase in acidity, a decrease in total phenolic content, and an increase in total flavonoid and tea saponin content in C.oleifera seed cake.Among these, N.crassa demonstrated a superior effect in enhancing the active components of C.oleifera seed cake compared to L.paracasei D16, with total flavonoid and tea saponin contents increasing by 5.86-fold and 0.62-fold, respectively.Both microbial fermentations enhanced the DPPH and ABTS cation radical scavenging capacities of C.oleifera seed cake.The DPPH radical scavenging capacity reached its maximum values on the fifth and seventh days of fermentation, at 0.75 and 0.73 μg Trolox/mg, respectively.The ABTS cationradical scavenging capacity reached its maximum value on the seventh day of fermentation, at 3.96 and 3.65 μg Trolox/mg, respectively.Claviceps purpurea significantly enhanced the iron ion reduction capacity of C.oleifera seed cake, reaching a maximum value of 1.03 μg FeSO4/mg on the third day of fermentation, while L.paracasei D16 fermentation had no significant effect on iron ion reduction capacity.Metabolomics analysis results indicated that 2, 3-dihydroxybenzoic acid, nicotinamide, citrate, and other metabolites were the key differential metabolites responsible for the enhanced antioxidant activity of C.oleifera seed cake through microbial fermentation.These metabolites were primarily enriched in five metabolic pathways:ABC transporters, taste transmission, phosphotransferase systems, galactose metabolism, and choline metabolism in tumours.This study provides a theoretical basis for utilizing microbial fermentation of C.oleifera seed cake and fully exploiting oil tea residue resources.
  • Preparation and structural characterization of peanut peptide-magnesium chelation
    ZHANG Wanjun, GUAN Mengzhen, CHEN Fusheng
    Food and Fermentation Industries. 2026, 52(7): 243-250. https://doi.org/10.13995/j.cnki.11-1802/ts.043915
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    To achieve efficient utilization of peanut protein and promote the development of magnesium supplements that are safe, easily absorbable, and highly bioavailable, this study investigated the effects of six proteases on the chelation rate of peanut peptide-magnesium chelate (PPH-Mg).Subsequently, the preparation process of PPH-Mg was optimized by using chelation rate as an evaluation criterion, through single-factor experiments and response surface methodology.Finally, Fourier transform infrared spectroscopy (FTIR), fluorescence spectroscopy, zeta potential analysis, and scanning electron microscopy (SEM) were employed to characterize the structures of peanut protein hydrolysate (PPH) and PPH-Mg.The results indicated that alcalase was the most suitable enzyme for PPH-Mg preparation, with optimal conditions being pH 7.4, a peptide-to-magnesium mass ratio of 6.3∶1, and a temperature of 42.5 ℃, resulting in a chelation rate of (71.06±0.53)%.Amino acid composition analysis revealed that glutamic acid, aspartic acid, lysine, and proline in PPH were more likely to chelate with Mg2+.FTIR spectroscopy indicated that carboxylic oxygen atoms and amino nitrogen atoms in PPH served as the main chelation sites for Mg2+.Furthermore, the decrease in zeta potential and fluorescence intensity of PPH-Mg suggested the formation of a new complex between the peptide and magnesium.In addition, SEM results showed that the surface microstructure of PPH changed from a massive to a spherical morphology after chelation with Mg2+.These findings indicate that peanut peptide-magnesium chelate has potential as a novel magnesium supplement.
  • Improvement effect of Eucommia ulmoides leaf extract on gel properties of chicken myofibrillar protein under oxidative stress
    ZHANG Mengjie, HAN Sihai, WANG Yibo, WANG Ruihuan, ZHANG Weiwei, BAI Zhouya, YUE Chonghui, WANG Libo, LI Peiyan, LUO Denglin
    Food and Fermentation Industries. 2026, 52(7): 251-259. https://doi.org/10.13995/j.cnki.11-1802/ts.043894
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    To investigate the regulatory effects of Eucommia ulmoides leaf extract (EULE) on the gel properties of myofibrillar protein (MP) in chicken breast meat under oxidative stress conditions, different mass concentrations of EULE (0, 0.2, 0.6, 1 mg/mL) were added to the Fenton oxidation system.Systematic evaluation were conducted to investigate its impact on MP gel strength, water holding capacity, whiteness, texture, rheological properties, water distribution, and microstructure.Results demonstrated that oxidative treatment significantly disrupted the MP gel network, leading to a 22.63% reduction in gel strength and a decrease in water-holding capacity from 83.78% to 70.5% (P<0.05).Texture properties, storage modulus (G′), and loss modulus (G″) all exhibited significant declines, accompanied by an increase in free water content and a loosened microstructure.However, the appropriate addition of EULE (0.6 mg/mL) effectively reversed these deteriorations, restoring gel strength, water-holding capacity, and texture properties to levels comparable to the non-oxidized control group.Furthermore, it optimized the viscoelasticity of the gel by enhancing G′ and G″.Low-field nuclear magnetic resonance and scanning electron microscopy analyses further confirmed that treatment with this concentration of EULE significantly reduced free water content and promoted the formation of a denser and more uniform microstructural network.However, 1.0 mg/mL EULE exacerbated gel deterioration, with all functional indicators approaching those of the oxidation group, exhibiting a coarse network structure and enlarged pore size.In summary, EULE exhibits a ‘dose-dependent’ dual effect on oxidized MP gels, with 0.6 mg/mL identified as the optimal concentration.These findings provide a theoretical basis for the application of plant-derived antioxidants in meat product processing.
  • A multidimensional technical joint analysis of flavoromics of dry chili pepper varieties on diced chicken
    JIA Qi, LI Yanlin, YUAN Haibin, WANG Sijie, DONG Ping, WU Huachang
    Food and Fermentation Industries. 2026, 52(7): 260-270. https://doi.org/10.13995/j.cnki.11-1802/ts.043348
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    To investigate the flavor impact of five types of dried chili peppers-devil pepper (MG), bullet head (ZD), lantern pepper (DL), two thorns pepper (EJ), and millet chili (XM)-on spicy chicken cubes, a multidimensional analysis was conducted using electronic tongue, amino acid analyzer, electronic nose, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS).Results showed significant differences in the responses of each group to sourness, saltiness, bitterness, and umami (P<0.05).The MG and XM groups had a pronounced sour taste, while the ZD group had a noticeable fresh and sour taste.The DL and EJ groups had a prominent salty, sweet, and bitter taste.A total of 17 free amino acids were detected, with the ZD group having the highest total content (149.2 mg/100 g) compared to the other four groups.Moreover, the glutamic acid taste activity value was greater than 1, indicating it was a key flavor-contributing amino acid.The electronic nose analysis revealed that the primary volatile components in the five groups of spicy chicken cubes were alcohols, alkanes, aldehydes, and sulfides, with the odor response values ranking as follows:ZD, EJ, MG, XM and DL.GC-MS and GC-IMS identified 75 and 64 volatile substances, respectively, from the five samples.Orthogonal partial least squares discriminant analysis (OPLS-DA) identified 23 key differentiating compounds, primarily ketones, esters, and aldehydes.The characteristic flavor compounds varied among different varieties of dried chili peppers, the MG group was characterized by n-butanol and 2-hexanone, which gave a fruity and buttery aroma, the ZD group featured isobutylaldehyde and isobutyl acetate, which imparted a citrus and banana flavor, the DL group had linalool and 2,3-dimethylpyrazine, which enhanced the nutty and cocoa flavors, the EJ group included isovaleraldehyde and isobutyl acetate, which highlighted the cocoa and rum flavors, and the XM group was marked by 4-tert-butylphenol and 2-butanone, which enhanced the fruit aroma.Research has confirmed that the variety of dried chili peppers significantly affects the taste and aroma composition of spicy chicken, providing a scientific basis for the preservation and regulation of the flavor of spicy chicken.
  • Effects of different fermentation methods on quality of red rice lees-scented grass carp
    LI Jun, LIAO Baozhen, WANG Junran, LAN Haijun, HUANG Shasha, ZHU Tonghui, GUO Debin, HU Xiangfei, WU Peihan, WANG Hui
    Food and Fermentation Industries. 2026, 52(7): 271-280. https://doi.org/10.13995/j.cnki.11-1802/ts.043759
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    To explore the effects of fermentation methods and fermentation time on the quality and flavor of red rice lees-scented grass carp, this study takes grass carp meat as the research object. Red rice mash prepared by saccharification fermenation 72 h, 48 h unilateral fermentation, and 60 h bilateral fermentation. The grass carp meat was subjected to 3 d fermentation treatment at 4 ℃. The differences in quality indicators of the fermented ed rice lees-scented grass carp prepared by different fermentation processes were systematically analyzed, and the intrinsic relationship between the microbial community structure and flavor substances was further explored.Results showed that moisture content increased significantly during pickling, while color and texture exhibited no significant differences.Electronic nose and gas chromatography-ion mobility spectrometry analyses revealed that all three fermentation methods enhanced the aroma profile of the fish.The unilateral fermentation group exhibited compounds such as 2-methyl-2-pentenal, 2-hexanol, and n-pentyl acetate, imparting fresh grassy and fruity notes.In contrast, the saccharification and bilateral fermentation groups contained butyric acid, ethyl disulfide, and diethylene glycol monobutyl ether, contributing to undesirable odors like rancidity and sulfur.High-throughput sequencing indicated a more stable microbial composition in the unilateral fermentation group, dominated by flavor-enhancing genera such as Pediococcus, Lactococcus, and Staphylococcus.This study provides certain basis for developing red rice-based products and advancing fermented grass carp processing technology.
  • Quality changes after oxidation of sardine oil and the effects on physiological indices of Drosophila melanogaster
    LIU Xiaoqi, CHEN Shiyuan, ZHANG Bin, ZHENG Wenxiong, LIN Huimin
    Food and Fermentation Industries. 2026, 52(7): 281-287. https://doi.org/10.13995/j.cnki.11-1802/ts.043755
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    To investigate the quality change of sardine oil oxidation process at 80 ℃ and the effect of different oxidation degrees of sardine oil on the physicochemical indexes of Drosophila melanogaster.Fresh sardine oil was oxidised at 80 ℃ for 10 days.The peroxide value, acid value, malondialdehyde, Fourier infrared spectroscopy and fatty acid changes of the oxidised sardine oil were determined, and in accordance with fish oil standards, acid value is selected as the basis for measuring varying degrees of oxidation, to study the effects of different oxidation degrees of sardine oil on the lifespan, climbing, resistance to cold stress and reproduction and egg-laying ability of D. melanogaster.After 10 days of oxidation, the peroxide value and malondialdehyde showed a tendency to increase and then decrease, and the acid value increased from0.58 mg/g to 31.25 mg/g.The intensity of the peaks of the infrared spectra changed significantly, and the content of polyunsaturated fatty acids decreased significantly.The lethality of fish oil was higher in the late oxidation stage, the degree of oxidation and feeding time inhibited climbing ability and resistance to cold stress, the reproductive ability decreased with the deepening of oxidation, and the effect on the reproductive ability became smaller in the late oxidation stage due to the malondialdehyde polymerisation which reduced the damage to the germ cells.High-temperature oxidation reduced the quality of sardine oil, and oxidised fish oil caused significant effects on D. melanogaster.It provided some basis for the subsequent effects of oil on physiological indices and intestinal microorganisms of D. melanogaster.
  • Structure and functional characteristics of shark cartilage collagen prepared by different methods
    SHENG Yulin, ZHANG Wu, LIU Hesheng, YANG Hua, CAO Shaoqian, QI Xiangyang
    Food and Fermentation Industries. 2026, 52(7): 288-294. https://doi.org/10.13995/j.cnki.11-1802/ts.043197
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    Shark cartilage was used as raw material to prepare shark cartilage collagen via acid extraction (ASC), enzymatic extraction (PSC), and hot water extraction (HWC).The yield of PSC was significantly higher than that of ASC and HWC, reaching 85.09%.The structural and functional characteristics of shark cartilage collagen prepared by three methods were investigated.The results demonstrated that collagen extracted from shark cartilage exhibited typical structural characteristics of type Ⅱ collagen, with PSC and ASC showing higher integrity in their triple-helical conformation compared to HWC.Compared to ASC and HWC, PSC displayed superior solubility, water/oil absorption capacity, emulsifying properties, and water-holding capacity.The solubility of collagen prepared by all three methods gradually decreased with increasing salt concentration.PSC exhibited significantly higher water absorption (58.93±0.61)% and oil absorption capacities than HWC and ASC, along with better emulsifying properties (62.66±1.78)%.This study provides a theoretical foundation for improving the comprehensive utilization efficiency of shark resources.
  • Indicators of γ-cyclodextrin metal-organic frameworks encapsulated with curcumin for monitoring freshness of freshwater shrimp
    ZHANG Lei, WANG Lijuan, WANG Guiying
    Food and Fermentation Industries. 2026, 52(7): 295-301. https://doi.org/10.13995/j.cnki.11-1802/ts.043016
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    To improve the stability of curcumin(Cur) indicator labels, sodium carboxymethyl cellulose and polyvinyl alcohol were used-as film forming substrates and γ-cyclodextrin metal-organic frameworks(γ-CD-MOF) encapsulated curcumin was used as an indicator to prepare smart indicator labels with different concentrations.The morphology, thermal stability and mechanical properties of smart labels were characterized and analyzed.Results showed that when the addition amount of γ-CD-MOF/Cur was 4%, the surface of the intelligent indicator label was relatively uniform, the thermal stability was good, the tensile strength was 19.12 MPa, and the elongation at break was 26.95%.In the monitoring of freshwater shrimp deterioration TVB-N increased from 1.95 mg/100 g to 29.3 mg/100 g, the smart label changed from yellow to red, and the response effect was good.This study provides a reference for the real-time freshness indicator of freshwater shrimp.
  • Effects of different sterilization methods on microbial inactivation efficacy and quality of mango puree
    YUAN Fang, CHEN Shanshan, LU Miaoyu, XU Liyin, LAI Zhengyu, LI Wenzhuo, GAN Ting, HUANG Min, LONG Yuhan, LUO Dan, LI Li
    Food and Fermentation Industries. 2026, 52(7): 302-308. https://doi.org/10.13995/j.cnki.11-1802/ts.044563
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    Fresh mango puree was characterized by its vivid color, rich nutrients, and abundant antioxidant compounds.This study systematically investigated the effects of pasteurization, high-temperature short-time sterilization, microwave sterilization, and ultra-high-pressure sterilization on the microbial safety and quality of mango puree.The sterilization efficacy, color attributes, physicochemical properties, and antioxidant capacity were evaluated.Results showed that high-temperature short-time sterilization and ultra-high-pressure treatments at 400 and 500 MPa completely inactivated microorganisms, whereas pasteurization, microwave sterilization, and ultra-high-pressure at 300 MPa led in relatively high residual bacterial counts.Pasteurization and microwave sterilization exhibited superior color retention, followed by ultra-high-pressure, while high-temperature short-time caused the most pronounced color alterations.Different sterilization treatments caused little change in total soluble solid, total sugar, total acid, and total phenolic content of mango puree, but significantly reduced vitamin C content.ultra-high-pressure at 500 MPa for 300 s preserved the highest ferric-reducing antioxidant power (FRAP) and hydroxyl radical (·OH) scavenging activity.In contrast, the other methods reduced FRAP, ·OH scavenging activity, and DPPH radical scavenging ability to varying degrees.In conclusion, ultra-high-pressure at 400-500 MPa achieved superior microbial inactivation while maintaining desirable color, stable physicochemical quality, and strong antioxidant capacity.These findings provide technical insights into mango puree sterilization and a theoretical basis for the development of mango-based products.
  • Texture changes of soft canned Chimonobambusa utilisshoots by ultra-high pressure and heat treatment
    SUN Xiaohua, CHEN Dan, WANG Ya, ZHAN Ziyi, ZHENG Jiong, YANG Jinlai, WU Liangru, ZHANG Fusheng
    Food and Fermentation Industries. 2026, 52(7): 309-317. https://doi.org/10.13995/j.cnki.11-1802/ts.043761
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    Growing consumer demand for premium canned foods necessitated non-thermal technologies that preserved vegetable texture.This study investigated the impact of ultra-high pressure (UHP, 500 MPa/20 min, 600 MPa/20 min, 600 MPa/5 min) versus thermal processing (TP, 100 ℃/20 min) on the storage quality of bamboo shoot soft cans during 6 months at 4 and 25 ℃, analyzing textural, physicochemical, and microstructural changes.Results indicated that UHP treatments significantly enhanced hardness retention compared to TP.After 6 months, hardness values for the 500 MPa/20 min group under low and ambient temperature storage were 1.6 and 1.7 times higher than TP, respectively.UHP also yielded lower hardness degradation rate constants (k=0.037 and 0.055 month-1) than TP (0.065 and 0.089 month-1).Increases in brine viscosity, pH fluctuation, and relative conductivity were smaller in UHP samples, which exhibited more intact cellular structures and slower degradation of alcohol-insoluble residue.Kinetic analysis confirmed longer hardness half-lives for UHP, notably 18.7 months under refrigeration.UHP processing effectively maintains bamboo shoot can quality during storage, with 500 MPa/20 min combined with 4 ℃ storage proving optimal.Thus, UHP presents a superior non-thermal alternative to conventional TP for industrial production of high-quality canned fruits and vegetables.
  • Effects of differential pressure pre-cooling on storage and shelf-life quality of kidney beans
    DENG Xinhao, JIAO Xuan, LI Chao, ZHANG Xiaoyu, ZHANG Lixin
    Food and Fermentation Industries. 2026, 52(7): 318-327. https://doi.org/10.13995/j.cnki.11-1802/ts.043526
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    To investigate the effects of differential pressure pre-cooling on the storage and shelf-life quality of kidney beans.Using kidney beans as test materials, after differential pressure pre-cooling in a cold storage, the samples were respectively stored at (10±1) ℃ in a cold storage for 18 d, and after simulated transportation for 48 h, placed on a 25 ℃ ambient shelf for 5 d to simulate sales, quality and physiological indices of kidney beans were measured at regular intervals.The results showed that, compared with cold storage pre-cooling, differential pressure pre-cooling significantly enhanced the cooling rate of kidney beans and maintained lower fruit temperature during transportation, inhibited the respiratory intensity and ethylene release rate of kidney beans during storage and shelf life, delayed the occurrence of respiratory and ethylene release peaks, reduced the weight loss rate and decay rate, maintained higher hardness and soluble solid content, slowed down the increase in crude fiber content, improved the taste and texture, preserved better color and higher chlorophyll content, delayed chlorophyll degradation and darkening, decreased the relative electrical conductivity, malondialdehyde content, and lipoxygenase activity, alleviated the degree of membrane lipid peroxidation, better preserved membrane integrity, maintained high contents of antioxidant components such as total phenolics, flavonoids, and ascorbic acid, as well as the activities of catalase and ascorbic acid peroxidase, inhibited peroxidase activity, improved the scavenging capacity of reactive oxygen species, and enhanced the antioxidant capacity of kidney beans.In conclusion, differential pressure pre-cooling can improve the storage and shelf-life quality of kidney beans, prolong their storage and shelf life, and demonstrates promising application prospects.
  • Effects of 1-MCP combined with SO2 interval fumigation on quality and related enzyme activities of postharvest prunes
    ZHAO Meiyu, QIN Yin, ZHAI Mengyuan, JI Xingxu, ZHANG Shihao, LIU Jingyu, SUN Tengfei, LI Xuewen
    Food and Fermentation Industries. 2026, 52(7): 328-335. https://doi.org/10.13995/j.cnki.11-1802/ts.043943
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    This experiment takes ‘French’ prunes as the experimental material and adopts 1-MCP combined with SO2 fumigation treatment to study its effect on the storage quality of prunes, providing theoretical support forthe development of plum storage, transportation and preservation technology.After pre cooling the fruits, they were divided into the control group, 1-MCP, 150 μL/L SO2 interval fumigation, and the 1-MCP combined with 150 μL/L SO2 interval fumigation group, and stored in a -1-1 ℃ fresh-keeping warehouse.Regular samples were taken to measure changes in fruit hardness, soluble solids content, titratable acid content, cell membrane permeability, respiration rate, peel color difference, malondialdehyde content, total phenol content, flavonoid content, phenylalanine ammonia lyase (PAL) activity, and chitinase (CHT) activity.The results showed that compared with other treatment groups, the 1-MCP combined with SO2 interval fumigation group could delay the decrease of hardness, soluble solids, titratable acid content, and malondialdehyde content to a certain extent,effectively inhibit the occurrence of cell membrane permeability, and reduce respiratory intensity.After 120 days of storage,the hardness of the 1-MCP combined with SO2 interval fumigation group was 1.99 times that of the control group, representing increases of 17.1% and 99.2% compared with the 1-MCP treatment group and the SO2 interval fumigation group, respectively; soluble solids content increased by 15.1% compared with the control, titratable acidity increased by 42.0%, cell membrane permeability decreased by 24.3%, and malondialdehyde content decreased by 22.6%.The activities of phenylalanine ammonia lyase and chitinase were significantly improved, and the residual SO2 content was low, which meets national safety standards.
  • The stability of vitamins in infant nutritional rice cereal
    ZHANG Jiahong, LI Zhipeng, GUAN Xueqing, LIU Xiaoping, XING Xiaowei, CAO Bin, CHU Xiaojun
    Food and Fermentation Industries. 2026, 52(7): 336-342. https://doi.org/10.13995/j.cnki.11-1802/ts.044247
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    The purpose of this study was to investigate the stability of 12 fortified vitamins in infant nutritional rice cereal, considering the impact of formulation (plain rice cereal, rice cereal with 5% whole milk powder, and rice cereal with 0.7% coconut oil), vitamin addition method (pre-slurry, post-slurry, dry-mixing), and packaging (tin can, aluminum-plastic composite film, aluminized composite film).The results demonstrated that compared to plain rice cereal, formulations containing whole milk powder (5%) and coconut oil (0.7%) significantly reduced vitamin A processing loss rates (decreased to 20.6% and 19.2%, respectively, versus 33.7% in plain rice cereal).For wet processing methods, pre-slurry addition resulted in higher processing loss rates for vitamins A, D and C (34.9%, 29.2%, and 39.1%, respectively) compared to post-slurry addition (23.7%, 21.3%, and 27.3%, respectively).Accelerated storage tests (75% RH, 37 ℃, 150 days) revealed that vitamins A, D, B2 and C showed varying degrees of degradation across all packaging types, while other vitamins remained relatively stable.Vitamin A exhibited the most severe degradation (≥80%) in plain rice cereal regardless of packaging.For the same formulation, the tin can provided optimal protection for vitamins A and C, followed by aluminum-plastic composite film, with aluminized composite film showing the poorest performance.These findings provide valuable insights for optimizing infant cereal formulations, processing techniques and packaging selection under China’s new standard GB 10769—2025, ultimately enhancing vitamin retention and product quality.
  • Preparation of gold nanoclusters for of cytochrome C detection
    HAN Jinchi, ZENG Meiyi, WANG Jun, WANG Luning, WANG Zhouping, MA Xiaoyuan
    Food and Fermentation Industries. 2026, 52(7): 343-350. https://doi.org/10.13995/j.cnki.11-1802/ts.043604
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    Cytochrome C (Cyt C) is a multifunctional enzyme that participates in multiple physiological processes of cells and has the function of regulating cell metabolism and apoptosis.The development of simple and sensitive Cyt C analysis methods is of great significance.This paper explores a novel Cyt C detection strategy using nano-biosensing technology.Au Nanoclusters (AuNCs) with intrinsic fluorescence were first synthesized under alkaline conditions using bovine serum albumin (BSA) as both reductant and stabilizer.BSA also has the property of enhancing the fluorescence of AuNCs.When hydrogen peroxide is present in the system, the catalase activity of Cyt C can oxidize the reducing functional groups (such as thiol groups and disulfide bonds) in BSA, causing BSA to detach from the surface of AuNCs and subsequently leading to fluorescence quenching.Under optimal conditions, fluorescence intensity decreased as the Cyt C concentration increased (0.2-10 μmol/L), achieving a detection limit of 30 nmol/L (S/N=3).No significant fluorescence quenching occurred in the presence of other common interferents, which confirmed the high selectivity detection toward Cyt C.In addition, Patulin-stimulated apoptosis in HepG2 cells released Cyt C at varies levels over time.After entering cells via endocytosis, AuNCs enabled real-time fluorescence imaging of Cyt C in apoptotic cells.This method is convenient, sensitive, and selective, showing potential for real-time and visual quantitative analysis of Cyt C in related physiological processes.
  • Effects of processes technology on chemical components of goji berry (Lycium barbarum L.) based on ultra-high performance liquid chromatography-quadrupole linear ion trap mass spectrometry
    LU Lu, JIN Bo, MI Jia, ZHANG Lutao, HUANG Ting, HE Jun, QIN Ken, YAN Yamei, CAO Youlong
    Food and Fermentation Industries. 2026, 52(7): 351-361. https://doi.org/10.13995/j.cnki.11-1802/ts.043486
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    Goji berry(Lycium barbarum L.) is a traditional food and medicinal resource in China.Taking different varieties of goji berry as the research object, ultra-high performance liquid chromatography-quadrupole linear ion trap mass spectrometry was used to explore the effects of different processing techniques on chemical composition in this paper.Results showed that the total flavonoids content of traditional processing (hot air-drying) was higher, the total sugar content of vacuum pulse drying and hot air drying was higher, and the carotenoids content of vacuum pulse drying and vacuum freeze drying was higher.Compared with the variety, processing technology had a greater effect on the total sugar and flavonoids.For polysaccharides and carotenoids, content changes were closely related to the variety and processing technology.After processing, the main chemical components of goji berry were alkaloids (16.13%), phenolic acids (13.99%), flavonoids (13.11%), amino acids and their derivatives (8.72%).There were more differences in chemical composition among the hot air-drying group, vacuum pulse drying group and vacuum freeze drying group.Amino acids and their derivatives, nucleotides and their derivatives, organic acids and other substances were enriched in vacuum pulse drying and vacuum freeze drying, while more phenolic amines and phenolic acids were formed in the traditional processing process. This research provides data support for the quality evaluation of dried goji berries and the selection and application for different purposes.
  • Progress in mining functional active peptides of lactic acid bacteria origin based on peptidomics and artificial intelligence
    ZHAO Jinde, HAN Wang, WU Junrui, XU Jingwen, ZHOU Jinyu, TENG Zhengrong, WU Rina, MU Zhishen
    Food and Fermentation Industries. 2026, 52(7): 362-371. https://doi.org/10.13995/j.cnki.11-1802/ts.043629
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    Functionally active peptides derived from lactic acid bacteria (LAB) exhibit significant potential for applications in both the food industry and biomedical sectors, demonstrating diverse biological activities including antioxidant, antihypertensive, antimicrobial, immunomodulatory, and flavor-enhancing properties.Conventional peptide discovery approaches, however, remain limited by low efficiency and unidimensional screening strategies, substantially constraining comprehensive exploration of their functional potential.Recent advances in peptidomics and artificial intelligence (AI) have emerged as transformative tools for high-throughput mining of LAB-derived bioactive peptides.Peptidomics enables systematic peptide characterization through high-resolution mass spectrometry coupled with multidimensional separation techniques, while AI-driven approaches facilitate predictive modeling and rational peptide design through data-intensive computational strategies.This review briefly describes the classification, function and mining technology (peptidomics and AI) of functional active peptides of lactic acid bacteria origin, points out the current research progress and challenges, and provides theoretical guidance for the future in-depth research and industrial application of active peptides from lactic acid bacteria.
  • Research progress on impact of dietary components on intestinal mucus barrier function in patients with inflammatory bowel disease
    ZHANG Yangyang, XU Mengnan, SONG Hong, LIU He, SHI Taiyuan, YANG Lina
    Food and Fermentation Industries. 2026, 52(7): 372-380. https://doi.org/10.13995/j.cnki.11-1802/ts.043218
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    Inflammatory bowel disease is a chronic intestinal inflammatory disorder.There are various pathways leading to it, but the damage to the intestinal mucus barrier plays a significant role in the occurrence of the disease.The intestinal mucus barrier is susceptible to dietary components.Unreasonable dietary components can damage the intestinal mucus barrier, activate intestinal disease signaling pathways such as inflammation, and increase the risk of intestinal diseases.This article summarizes the impact of dietary components on the intestinal mucus barrier function in patients with inflammatory bowel disease, with the aim of protecting the intestinal mucus barrier function through adjusting dietary structure or developing functional foods, maintaining intestinal health, and slowing down the development of intestinal inflammatory diseases.
  • Research progress on lipase immobilization technology and its applications
    LOU Lifang, ZHANG Yaolei, ZHANG Xiaoxia, XU Gaolei
    Food and Fermentation Industries. 2026, 52(7): 381-392. https://doi.org/10.13995/j.cnki.11-1802/ts.043373
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    Lipases exhibit high specificity, catalytic efficiency, and environmental friendliness, making them important industrial biocatalysts.However, free lipases suffer from drawbacks such as being prone to inactivation, poor stability, and challenges in recovery and reuse.Immobilization of free lipases onto various carriers effectively addresses these issues.This review summarizes the sources and characteristics of lipases, as well as different immobilization techniques.It focuses specifically on the applications of immobilized lipases in biodiesel production, the food industry, biopharmaceuticals, and biosensors.Furthermore, the future prospects for the application of immobilized lipases are discussed, aiming to provide a foundation for further research and industrial implementation.
  • Research progress on the effect of brewing sorghum varieties on Baijiu flavor characteristics and underlying mechanisms
    SHI Wei, ZHENG Hongmei, LI Fangxiang, HUANG Ting, GUO Ju
    Food and Fermentation Industries. 2026, 52(7): 393-401. https://doi.org/10.13995/j.cnki.11-1802/ts.043728
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    Brewing sorghum as the core raw material in Chinese Baijiu production.Its varietal characteristics are pivotal determinants influencing Baijiu flavor characteristics and quality.Consequently, research on the impact of brewing sorghum on Baijiu flavor formation has become a prominent focus within the field of brewing science.However, current assessments of the influence of different brewing sorghum varieties on the fermentation process remain insufficiently comprehensive, and research into the underlying microbial mechanisms is relatively limited.This review systematically synthesizes recent advances concerning the effects of nutritional components in diverse brewing sorghum varieties on Baijiu flavor characteristics.It places particular emphasis on analyzing the critical roles played by starch, proteins, lipids, and tannins during their metabolic processes.Furthermore, it elucidates and reveals the pathways through which sorghum varieties regulate the generation of flavor precursors via microbial metabolic networks.The review also summarizes promising directions for enhancing Baijiu quality associated with brewing sorghum.These insights hold significant importance for the breeding of specialized brewing raw materials and the overall improvement of Baijiu quality.
  • Progress of research on hyaluronic acid and skin health
    LI Yining, TONG Tao
    Food and Fermentation Industries. 2026, 52(7): 402-409. https://doi.org/10.13995/j.cnki.11-1802/ts.040905
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    Hyaluronic acid is a naturally occurring polysaccharide widely found in the human body, primarily present in the skin, joint fluid, and connective tissues.Currently, the main industrial production method for hyaluronic acid is microbial fermentation, which has advantages such as not dependent on animal-derived raw materials, lower cost, and ease of large-scale production.In recent years, significant progress has been made in the research on hyaluronic acid in skin health.Research indicates that hyaluronic acid has anti-aging properties, promotes skin hydration, accelerates wound healing, and improves the pathological state of inflammatory skin conditions.The mechanisms and potential applications of hyaluronic acid in skin health are vast.This review provides a reference for subsequent research on hyaluronic acid, particularly offering a theoretical basis for studies focusing on the relationship between hyaluronic acid and skin health.
  • Nutrition, health effects, and safe application status of mycoproteins
    ZHOU Furong, HONG Chengzhen, LYU Wangyu, SHA Ting, QUAN Yansi, LI Juan, ZHANG Anheng, YANG Qiuyan, KANG Dingrong, ZHAO Weiwei
    Food and Fermentation Industries. 2026, 52(7): 410-418. https://doi.org/10.13995/j.cnki.11-1802/ts.043353
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    With the global population surging, the demand for protein among humans is constantly on the rise. However, animal protein production is associated with high carbon emissions and significant resource consumption, and excessive intake may lead to health issues such as hyperlipidemia and obesity. Therefore, the development of healthy, environmentally friendly, sustainable, and meat-like textured alternative proteins has become a research hotspot. ungal proteins have nutritional advantages over traditional animal and plant proteins, such as high protein content, low fat, and zero cholesterol. Especially, filamentous fungi that have been developed into various alternative protein products have a fibrous structure and are rich in dietary fiber. They also exhibit functional properties such as regulating blood sugar and lipid levels, promoting muscle protein synthesis, and improving the intestinal flora. Moreover, they can be produced through fermentation using food processing by-products, thus attracting increasing attention. This article reviews the nutritional characteristics, health effects, potential safety risks and preventive measures, as well as the regulatory status in Europe, America, and China of fungal proteins, and analyzes their future development directions.
  • Research progress on influencing factors of steamed bread quality deterioration and its preservation
    CUI Ziyi, SUN Hongnan, ZHANG Miao, MU Taihua
    Food and Fermentation Industries. 2026, 52(7): 419-427. https://doi.org/10.13995/j.cnki.11-1802/ts.043740
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    As a traditional staple food in China, steamed bread plays an important role in the dietary structure.However, its high moisture content and rich carbohydrate, protein and other nutrients, make it highly susceptible to microbial contamination and quality deterioration, resulting in a significantly shortened shelf life and severely restricting the development of industrialization.Therefore, the development of efficient anti-corrosion and fresh-keeping technology to extend the shelf life of steamed bread has become the key to promote its industrial production.This paper systematically reviewed the main factors affecting the quality deterioration of steamed bread, including starch retrogradation, protein change, water distribution, and microbial (bacteria, molds, yeast, etc.) contamination.This article also compared and analyzed the application status and limitations of physical sterilization (such as heat treatment, irradiation, and modified atmosphere packaging), chemical preservation (oxidizing agents and organic acids), and biological preservation (antimicrobial peptides and probiotic metabolites) technologies.In addition, the application potential of novel preservation technologies (such as antibacterial active packaging, and edible coating) was discussed, and the future research directions (such as intelligent packaging, precise microbial inhibition, green fresh-keeping agent development, etc.) were prospected to provide a theoretical reference for the optimization and industrial application of preservation technology in steamed bread.
  • Progress in the application of multi-fluorescence emission metal-organic frameworksand their composites in visual detection of food safety
    SU Mengyu, LIU Zheng, ZOU Pintian, KONG Xiangfei, LYU Yiju, JING Long
    Food and Fermentation Industries. 2026, 52(7): 428-438. https://doi.org/10.13995/j.cnki.11-1802/ts.043203
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    Metal-organic frameworks (MOFs), with high porosity, tunable structure, and unique fluorescence properties, have attracted significant attention in the field of visual detection.In recent years, ratio-type fluorescent paper-based sensors based on MOFs have been increasingly frequently used in food safety detection.This article presented the construction strategies for multi-fluorescence emission pure MOFs, summarized the common types of multi-fluorescent MOF composite materials, and reviewed the application examples of ratio-type fluorescence paper-based sensors based on MOFs in the field of rapid and visual food safety detection technology.Finally, some urgent problems that need to be solved in this field were pointed out, and the future development directions were prospected.
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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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