30 June 2026, Volume 52 Issue 12
    

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  • High-efficiency expression of thaumatin in Pichia pastoris
    BAI Shujin, HU Kangqi, HUANG Shoufa, CHEN Sheng, WU Jing
    Food and Fermentation Industries. 2026, 52(12): 1-10. https://doi.org/10.13995/j.cnki.11-1802/ts.044341
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    Thaumatin (Tha), a natural sweetener derived from the fruit of Thaumatococcus daniellii, is 1 600 times sweeter than sucrose.It is characterized by its minimal caloric content and its complete degradation into amino acids essential for human nutrition, aligning with the modern food industry’s demand for safe, healthy, and high-potency sweeteners.To achieve its industrial-scale production in the yeast Pichia pastoris, a systematic strategy was implemented using the GS115 strain.This strategy involved promoter screening, signal peptide engineering, gene dosage optimization, and the coordinated expression of multiple chaperone pathways.Initial screening of three promoters, including PAOX1, PGAP, and PGCW14, revealed that PAOX1 yielded the highest extracellular Tha titre, reaching 33.37 mg/L.Subsequently, fourteen hybrid signal peptides were constructed.Among these, KexEA-α enhanced secretion to 47.89 mg/L.Using an isoschizomer-based assembly method, expression vectors carrying 1 to 6 copies of the Tha gene were built.The optimal gene dosage was identified as 4 copies, achieving a titre of 60.12 mg/L.Further increases in copy number led to a decline in production, likely due to excessive cellular burden.Through single-factor screening, seven beneficial chaperone proteins were identified:Ero1, Pdi1, Pdi2, Sec53, Hrd1, Ubc1, and Sso2.Co-expression of Ero1 alone increased Tha production to 72.02 mg/L.A synergistic five-factor combination was then constructed by co-expressing chaperones from the oxidative folding module (Pdi1-Pdi2-Ero1) with those from the quality control module (Hrd1-Ubc1).This strategy boosted the titre to 154.29 mg/L, which is 6.29 times higher than that of the original strain.Scale-up was performed using a 3-L bioreactor for high-cell-density fed-batch fermentation.After 156 hours of induction, the Tha concentration reached 1.09 g/L, representing a 7.06-fold increase over the shake-flask yield.To our knowledge, this study reports the first achievement of g/L secretion of Tha in P.pastoris, establishing a critical technical foundation for its low-cost, industrial-scale production.
  • Genomic insights into biosynthesis and regulation of exopolysaccharides in Limosilactobacillus fermentum 2-1
    ZHAI Jiangyang, SONG Huiqing, TIAN Jianjun, HE Yinfeng, GU Yue
    Food and Fermentation Industries. 2026, 52(12): 11-19. https://doi.org/10.13995/j.cnki.11-1802/ts.044757
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    Exopolysaccharides (EPS) are important metabolites synthesized by lactic acid bacteria.They enhance cell protection while improving the texture and stability of fermented foods, thereby offering strong potential for food applications.To elucidate the synthesis and regulation of EPS, the complete genome of Limosilactobacillus fermentum 2-1 was examined.The strain encoded a phosphoenolpyruvate-dependent phosphotransferase system (PEP-PTS) for the uptake of cellobiose, glucose, sucrose, and mannose, along with permease systems for lactose, galactose, and maltose.Genes involved in generating four sugar-nucleotide precursors—UDP-glucose, UDP-galactose, dTDP-L-rhamnose, and GDP-mannose—were identified.A chromosomal eps cluster with nine genes was annotated, including transcriptional regulators (epsA, epsB), a chain-length determinant (epsD), multiple glycosyltransferases (pglC, amsE, tuaG, exoL, wbbL), and a dedicated polysaccharide transporter (wzx).Real-time quantitative PCR confirmed expression of all eps-associated genes throughout growth.The highest transcription of epsA, epsD, pglC, exoL, galT, and pgm was detected at 9 h, coinciding with the peak EPS concentration of 857.15 mg/L.Overall, these findings indicated that EPS biosynthesis in L.fermentum 2-1 was governed by multiple coordinated genes and strongly linked to carbohydrate import and precursor formation.This study offers a genomic framework for enhancing the functional performance of L.fermentum in food fermentation.
  • Microbial mechanisms of tetramethylpyrazine synthesis in high-temperature Daqu:Insights from metagenomics
    YANG Qian, CHEN Xiaojiao, ZHAO Yingying, HUANG Xuejiao, SHI Mojun, XU Wenliang, WANG Bingchao, HU Jinqiang, ZHANG Wenxue, WANG Tao
    Food and Fermentation Industries. 2026, 52(12): 20-28. https://doi.org/10.13995/j.cnki.11-1802/ts.044651
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    Tetramethylpyrazine (TTMP) imparts the characteristic nutty and roasted aromas to sauce-flavor Baijiu.However, its biosynthetic mechanism in high-temperature Daqu, particularly the precursor pathways and driving microbial forces, remains unclear.This study systematically investigated Daqu across the entire fermentation and aging cycle.This study integrated analyses of physicochemical properties, volatile metabolites, and metagenomic sequencing.Results showed that physicochemical indices and enzyme activities fluctuated significantly during fermentation but stabilized upon aging.The volatile profile was more diverse in fermentation (42 compounds) than in aging (23 compounds).Metagenomic annotation identified carbohydrate and amino acid metabolism as the dominant pathways.TTMP synthesis primarily relied on two core routes, including pyruvate metabolism and branched-chain amino acid degradation, especially leucine.Analysis of gene abundance revealed a clear temporal succession of key microbes.Saccharopolyspora dominated the early fermentation stage.By day 10, Heyndrickxia became the predominant genus, driving critical metabolic processes and enabling rapid TTMP accumulation.Subsequently, Kroppenstedtia prevailed in the late fermentation and aging stages.This work clarifies the microbial drivers of TTMP synthesis in high-temperature Daqu, providing a theoretical basis for targeted flavor quality enhancement.
  • Inhibition of stigmasterol on tyrosinase activity and its mechanism
    CHEN Jingru, BAO Jinzhi, LIN Jinfang, LUO Xiaona, YANG Fuman, JIANG Weiwei
    Food and Fermentation Industries. 2026, 52(12): 29-34. https://doi.org/10.13995/j.cnki.11-1802/ts.044745
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    To investigate the inhibitory effect of stigmasterol (SMR) on tyrosinase activity and its mechanism, this study took tyrosinase as the core target and explored the interaction mode and molecular mechanism between SMR and tyrosinase via enzyme kinetic analysis and molecular docking simulation.The results indicated that the IC50 of SMR for inhibiting tyrosinase activity was 1.19 mg/mL, suggesting that SMR could reduce the initial reaction rate of tyrosinase and inhibit its activity.Furthermore, the inhibitory effect of SMR on tyrosinase activity was dose-dependent, increasing with the concentration of SMR.Enzyme kinetics analysis showed that the inhibitory effect of SMR on tyrosinase was reversible and exhibits mixed-type inhibition.Specifically, as the concentration of SMR increased, the Michaelis constant (Km) showed an overall upward trend while the maximum reaction rate (Vmax) gradually decreased.The binding constant KI was less than KIS, indicating that SMR bound more tightly to the free enzyme than to the enzyme-substrate complex.Molecular docking results demonstrated that SMR bound to tyrosinase through hydrogen bonding, with a binding energy of -5.65 kcal/moL, thereby altering the spatial structure of tyrosinase and hindering its interaction with substrates, which in turn inhibits the activity of tyrosinase.Molecular dynamics simulations further confirmed the structural stability of this complex.This study provides a theoretical basis for the application of SMR in fields such as whitening and antioxidant activities.
  • Effect of overexpressing hemE and hemQ on heme synthesis in Bacillus subtilis
    YANG Shaomei, ZHOU Changxu, WANG Peng, ZHANG Tong, LAI Fengtang, LI Shubiao, BO Wenwen, MA Qinyuan
    Food and Fermentation Industries. 2026, 52(12): 35-42. https://doi.org/10.13995/j.cnki.11-1802/ts.044351
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    Bacillus subtilis, a Generally Recognized as Safe (GRAS) strain, serves as an ideal chassis for producing food-grade heme.However, the regulatory mechanisms of key enzymes within its coproporphyrin-dependent (CPD) synthesis pathway remain unclear.To elucidate and overcome the rate-limiting steps in this pathway, this study systematically evaluated the impact of enhancing the expression of uroporphyrinogen decarboxylase (UroD, encoded by hemE) and coproheme decarboxylase (ChdC, encoded by hemQ) on heme synthesis.The genes hemE and hemQ, controlled by a strong constitutive promoter, were integrated into the neutral genomic loci ydaP and yvkC of B.subtilis BSH11, both individually and in combination, using a markerless gene modification technique.The resulting engineered strains were then evaluated for heme production in shake-flask fermentation and for gene transcription levels by Real-time quantitative PCR (RT-qPCR).The results showed that overexpressing hemE alone yielded the most significant improvement.Its transcription level increased by up to 303-fold, leading to an extracellular heme production of 23.90±1.49 mg/L after 48 h of fermentation, an 826% increase compared to the control strain.In contrast, overexpression of hemQ alone did not significantly promote heme production.Furthermore, the co-expression of both genes resulted in a 35% decrease in extracellular heme yield compared to the strain overexpressing only hemE.These findings demonstrate that UroD is a key rate-limiting step in the CPD pathway of B.subtilis, whereas the catalytic ability of ChdC is not the primary limiting factor under the current conditions.This discovery identifies a core target and provides theoretical guidance for efficiently synthesizing food-grade heme in the safe B.subtilis chassis via precise metabolic engineering.
  • Optimization of protein glutaminase production by Bacillus subtilis and study on its fermentation kinetic
    WU Yao, SUN Jie, MAO Zejing, ZHANG Wei, ZHANG Yan, YU Huashun
    Food and Fermentation Industries. 2026, 52(12): 43-51. https://doi.org/10.13995/j.cnki.11-1802/ts.044303
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    Protein-glutaminase (EC 3.5.1.44 PG), characterized by its protein deamidation function, can be widely used as a new type of food industrial enzyme preparation for modifying plant proteins.Improving the fermentation expression level of PG can provide references for its industrial production.Using a constructed Bacillus subtilis strain producing PG as the material, shake flask medium composition was optimized and screened through single-factor and response surface experiments.At the 5 L bioreactor scale, fermentation process optimization was conducted via single-factor and orthogonal experiments.Optimal fermentation medium composition and control parameters were determined, and a fermentation kinetic model was further established.Results showed that after medium optimization, the maximum enzyme activity in shake flasks reached 5.409 U/mL.Following fermentation process optimization in the 5 L bioreactor, the enzyme activity increased to 13.72 U/mL, representing a 168.5% improvement over the basal fermentation level.The results of SDS-PAGE revealed that the molecular weight of PG was approximately 20 kDa.Based on the established fermentation kinetics model, it can be concluded that the process of producing protein glutaminase through Bacillus subtilis fermentation belongs to the partially coupled type.
  • Effects of glutathione-enriched inactive dry yeast on quality and flavor of mixed-culture fermented Cabernet Sauvignon wines
    TAN Jianxia, HUANG Taorui, XIE Liming, YU Kangjie, WANG Yue, LIAO Rui, LI Cong, LI Siyu, MA Yi
    Food and Fermentation Industries. 2026, 52(12): 52-60. https://doi.org/10.13995/j.cnki.11-1802/ts.044517
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    To explore the impact of glutathione-enriched inactive dry yeast (g-IDY) on the quality of mixed-culture fermented Cabernet Sauvignon wine, g-IDY was added at 0, 20, 40, 60, and 100 mg/L before alcoholic fermentation.Physicochemical properties, antioxidant activity, phenolic and organic acid profiles, and volatile compounds were analyzed using high-performance liquid chromatography, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose analysis, and fuzzy sensory evaluation.The addition of 60 mg/L g-IDY significantly increased glutathione, total polyphenols, flavonoids, and anthocyanins, which enhanced antioxidant capacity and improved red color stability.It also accelerated malic acid degradation, promoted lactic acid formation, and decreased acetic acid and ethyl acetate levels, while increasing 2,3-butanediol and phenylethanol contents to 66.24 μg/L and 986.64 μg/L, respectively (P<0.05).Electronic nose and sensory analysis both showed that wines with 60 mg/L g-IDY exhibited the strongest responses to aromatic and steroidal compounds and achieved the highest sensory balance and overall score (84.5).These findings demonstrated that g-IDY improved the antioxidant performance, color stability, and sensory quality of mixed-culture fermented Cabernet Sauvignon wine.The results provide technical guidance for optimizing fruit wine fermentation and support the broader application of g-IDY in enology.
  • Effect of covalent modification by polyphenol extract from walnut pellicle on the antigenicity, structure, and relative abundance of allergen protein profiles of walnut globulin
    REN Liqiu, ZHANG Yan, WANG Jie, LU Naiyan, CHENG Xiangrong
    Food and Fermentation Industries. 2026, 52(12): 61-69. https://doi.org/10.13995/j.cnki.11-1802/ts.044437
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    Walnuts are traditional nuts in China, but the proteins in walnuts contain eight types of allergens (Jug r 1-Jug r 8).This study aimed to investigate the effect of polyphenol extract from walnut pellicle (PEWP) on the antigenicity of walnut globulin (WG), as well as its relationship with changes in protein structure and the relative abundance of allergen protein profiles.WG-PEWP complexes were prepared via alkaline extraction.Spectral techniques and in vitro immunological assays assessed the effects of PEWP on WG’s structure and antigenicity.Meanwhile, proteomic analysis further explored changes in walnut allergens within the complexes.Results showed that PEWP modification altered the secondary and tertiary structures of WG.As PEWP addition increased, WG’s IgG-binding capacity decreased significantly from (72.68±2.68)% to (43.26±0.25)% (P<0.05).Correlation analysis revealed a statistically significant correlation between the IgG-binding capacity of the complexes and their structural changes (P<0.05).Proteomic analysis identified six walnut allergens in WG.After PEWP modification, the mass spectrometric relative abundances of four allergens (Jug r 2, Jug r 4, Jug r 6, and Jug r 8) decreased significantly.Analysis of the acid hydrolysates of the complexes identified ellagic acid (EA) as the main polyphenolic component in PEWP that interacts with WG.These results indicate that PEWP addition reduces the structural order and antigenicity of WG.EA in PEWP may weaken allergenicity by covalently modifying walnut allergenic proteins.This study provides a theoretical basis and technical insights for developing hypoallergenic walnut products.
  • Compositional and functional differences in simulated infant digestive products of human and bovine milk fat globule membrane proteins
    ZHANG Chuanyu, JIANG Jingya, LIU Liang, HAO Xinyue, ZENG Jianhua, ZHANG Lanwei, GONG Pimin
    Food and Fermentation Industries. 2026, 52(12): 70-78. https://doi.org/10.13995/j.cnki.11-1802/ts.044369
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    Milk fat globule membrane protein (MFGMP) is an important functional component of the milk fat globule membrane (MFGM).Its unique structure and biological properties play multiple key roles in infant health and development.This study employed an in vitro static model to simulate the infant gastrointestinal digestion of human and bovine MFGM and its proteins, and monitored dynamic changes in free amino acids during digestion.Peptidomics analysis revealed the differences in the composition of polypeptides.The mouse macrophage RAW264.7 model assessed the anti-inflammatory activity of digestive products from different sources.The results show that human MFGMP digestion products contain significantly higher levels of both essential (Thr, Val, Ile, Leu, Lys) and non-essential (Gly, Ala, Ser, Glu, Asp) amino acids than bovine sources, and contain six unique bioactive peptides.All four digestive products show no cytotoxicity and have certain proliferation-promoting effects on cells at 200 and 400 μg/mL.Measurements of nitric oxide (NO) and immune factors indicate that human MFGMP digestive products possess superior anti-inflammatory potential.Moreover, the MFGM structure shows no significant impact on this anti-inflammatory effect.
  • Isolation and identification of pathogens causing postharvest soft rot in Chinese flowering cabbage and antibacterial activity of inhibitors
    XU Zhili, SONG Longlong, LI Lilang, HUANG Jinxian, QIU Tianlan, LIU Hai, LI Fengjun
    Food and Fermentation Industries. 2026, 52(12): 79-87. https://doi.org/10.13995/j.cnki.11-1802/ts.044307
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    To clarify the pathogen of postharvest soft rot in Chinese flowering cabbage and provide a basis for the green control of this disease, the pathogenic bacteria were isolated and purified from naturally rotten Chinese flowering cabbage, and identified through pathogenicity determination, pectinase activity detection, and gene PCR in this study.Meanwhile, the inhibitory activity of Bacillus amyloliquefaciens (BA) and eugenol (EU) against the pathogen was evaluated through both in vitro and in vivo antibacterial assays.Phylogenetic analysis based on 16S rDNA gene sequences showed that the isolated strain A1 had a high homology with Pectobacterium carotovorum subsp.carotovorum (Pcc).Morphological observation revealed that A1 was a Gram-negative short rod bacterium, forming circular, milky white colonies with slightly convex centers, neat edges, and smooth surfaces on LB medium.Physiological and biochemical analyses indicated that this strain could grow at 37 ℃ with NaCl concentrations of 5% and 7%, and could produce acid using pectin, gelatin, D-glucose, mannitol, D-fructose, glycerol, sucrose, and galactose.Studies on the antibacterial activity of inhibitors showed that BA and EU had significant inhibitory effects on strain A1 in both in vivo and in vitro experiments.Their minimum inhibitory concentrations (MIC) were 50% BA filtrate and 0.1% EU, respectively, and the minimum bactericidal concentrations (MBC) were 100% (V/V) BA filtrate and 0.4% EU, respectively.Treatments with BA and EU could reduce weight loss, maintain the contents of total soluble solids and chlorophyll, thereby preserving the quality of Chinese flowering cabbage.This study clarifies the identification and physiological characteristics of the pathogenic bacteria causing soft rot in postharvest Chinese flowering cabbage, and provides a theoretical basis for its prevention and control.
  • Effects of different reheating methods on flavour of prepared twice-cooked pork under different freeze-thaw cycles
    ZHU Haonan, DENG Peng, BAO Zhan, WU Shengfang, ZHOU Xiuwen, CHEN Qiuming, WANG Zhaojun, HE Zhiyong, ZENG Maomao, CHEN Jie
    Food and Fermentation Industries. 2026, 52(12): 88-97. https://doi.org/10.13995/j.cnki.11-1802/ts.045726
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    Prepared dishes are usually distributed as frozen food and consumed after reheating.The reheating methods with different frozen durations may largely affect the flavor of dishes, but limited research has been conducted on this aspect.In this study, headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), relative odor activity value (ROAV), principal component analysis (PCA), and descriptive sensory analysis were used to investigate the influence patterns of three reheating methods (water bath, microwave, and steam) on the flavor of prepared twice-cooked pork under different freeze-thaw cycles simulating frozen storage.The results revealed that 159 volatile compounds across nine chemical classes were identified in both fresh and freeze-thaw-reheated samples.The volatile substances in all of the twice-cooked pork samples (except the samples of reheating with microwave after 3 freeze-thaw cycles had 84) were more (105 to 121 kinds of volatile compounds) than in fresh samples (90 kinds of volatile compounds).Among these, 31 key flavor compounds exhibited ROAV≥1, including 11 aldehydes, 2 ketones, 4 alcohols, 1 hydrocarbon, 4 heterocyclic compounds, 3 sulfur compounds, 3 esters, 2 acids, and 1 phenol.In the vast majority of freeze-thaw-reheated samples, water bath reheating demonstrated superior flavor retention during the initial stage (1 cycle;similarity score 6.25).Fermented soybean and meat aromas (e.g., dipropyl disulfide increasing and 2,3-octanedione decreasing) were dominant.Steam reheating exhibited optimal performance after 3 cycles (similarity score 6.45), meaty aroma (e.g., 2-methylpyrazine and n-nonanal increased) were dominant.After 5 cycles, microwave reheating yielded the highest similarity score (6.15) by significantly enhancing sauce and meat aromas (benzaldehyde and 2,5-dimethylpyrazine).Overall, the choice of reheating method depends on the freeze-thaw cycles, which represents the simulated frozen storage duration, and this study provides a theoretical and experimental basis for the selection of reheating methods for prepared dishes.
  • Antibacterial effects and safety evaluation of YHX series antimicrobial peptides against typical oral pathogens
    ZHANG Shiqi, LIU Yisuo, LIU Yinxue, CAO Jiayuan, JIANG Lu, YI Huaxi
    Food and Fermentation Industries. 2026, 52(12): 98-105. https://doi.org/10.13995/j.cnki.11-1802/ts.044621
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    Oral health is influenced by various endogenous and exogenous factors, with pathogenic microorganisms representing a major contributor.Antimicrobial peptides (AMPs) demonstrate considerable potential for preventing and treating oral infections due to their potent antibacterial properties and unique mechanisms of action.This study systematically evaluated a series of synthetic YHX AMPs for their inhibitory effects against three common oral pathogens, including Streptococcus mutans, Fusobacterium nucleatum, and Porphyromonas gingivalis.The assessment included inhibition zone diameter, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and minimum biofilm inhibitory concentration (MBIC) to determine antibacterial and anti-biofilm activity.Scanning electron microscopy (SEM) imaging revealed structural alterations in bacterial biofilms.Biosafety evaluation employed cytotoxicity assays using RAW264.7 cells alongside haemolysis tests.Results indicated that all six YHX AMPs exhibited strong antibacterial activity against S.mutans and F.nucleatum.MIC values ranged from 4 to 32 μg/mL, while all MBIC values measured below 64 μg/mL.At 4×MIC concentration, the peptides inhibited S.mutans biofilm formation by over 60% and suppressed dual-species biofilms of F.nucleatum and P.gingivalis by more than 85%.SEM imaging demonstrated that AMP treatment induced bacterial cell deformation and rupture.Cytotoxicity assays identified YHX-5 and YHX-7 as exhibiting low cytotoxicity.Haemolysis tests further confirmed that YHX-5 possesses low haemolytic activity and high cell selectivity.In conclusion, YHX-5 demonstrates potent antimicrobial and anti-biofilm activity combined with low cytotoxicity and minimal haemolytic risk, establishing it as a promising novel agent for oral antibacterial applications.
  • Droplet formulation improves probiotic survival under simulated gastrointestinal conditions
    LI Xiaohan, LIN Dan, LIU Feng, CHEN Haopeng, ZHANG Saixuan, XIE Zhiyong, MA Jun
    Food and Fermentation Industries. 2026, 52(12): 106-115. https://doi.org/10.13995/j.cnki.11-1802/ts.044381
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    Probiotics are widely recognized for their role in maintaining gut microbial balance and promoting host health.However, their oral efficacy is often limited by susceptibility to gastric acid and bile salts.This study employed a simulated gastrointestinal digestion system to systematically evaluate the tolerance of probiotics in different formulations (droplet formulations versus lyophilized powders) and strain combinations, with a particular focus on the protective effect of droplet encapsulation.Two droplet formulations (Products A and C) containing distinct strain combinations and their corresponding lyophilized powders (Products B and D) were tested under artificial gastric fluid (pH 1.5-4.0), artificial intestinal fluid with bile salts (0.3-3 g/L), and sequential gastric-intestinal digestion.Viable cell counts and survival rates were determined using the plate counting method.Under pH 1.5, droplet formulations A and C exhibited survival rates of 97.74% and 95.67%, significantly higher than Products B (60.08%) and D (0%) (P<0.001).In 3 g/L bile salt conditions, Products A and C maintained survival rates above 85% after 6 h, outperforming the corresponding powder formulations (P<0.001).Sequential digestion analysis showed that Product A retained 88.52% viability after 8 h (P<0.001).These results demonstrated that droplet formulations substantially enhanced probiotic survival under acidic and bile salt stress and provided a sustained-release effect.Multi-strain droplet formulations exhibited greater stability under digestive stress compared with single-strain counterparts.In conclusion, droplet encapsulation significantly improved the acid and bile tolerance of bifidobacterial probiotics, while multi-strain combinations further enhanced overall resilience and viability, offering a promising strategy for targeted delivery and functional optimization of next-generation probiotic formulations.
  • Mutualistic symbiosis between yeast and acetic acid bacteria devised from kefir and its influence on biofilm formation
    XU Changkang, ZHANG Zhiying, BAI Ying, LIU Qin
    Food and Fermentation Industries. 2026, 52(12): 116-124. https://doi.org/10.13995/j.cnki.11-1802/ts.044579
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    As a complex mixed microbial system, the interactions among most microorganisms within kefir grains remain unclear, particularly those between yeast and acetic acid bacteria.To investigate the interactive effects of yeast and acetic acid bacteria derived from kefir grains under co-culture conditions, this study screened optimal strains measured by specific biofilm formation index and extracellular polysaccharide yield.The synergistic mechanism was elucidated from multiple perspectives, including physiological characteristics, metabolites, and chemical structure (Fourier transform infrared spectroscopy), providing theoretical support for developing functional fermentation agents and deciphering the stability mechanism of kefir grains.Co-culture experiments demonstrated that the combination of Kluyveromyces marxianus Y7 and Acetobacter fabarum A26 exhibited significantly higher biofilm formation capacity (3.0-8.3) and extracellular polysaccharide yield (42.9-98.9) at 30 ℃ and pH 6.5 compared to other combinations (P<0.05).The biofilm formation capacity values indicated that the co-culture system exhibited stronger hydrophobicity and aggregation capabilities than pure acetic acid bacteria cultures, though slightly lower than pure yeast cultures.Metabolic analysis revealed that compared to 20 hours in pure culture, acetic acid production by A.fabarum A26 in the co-culture system peaked at 16 hours and approached equilibrium.Conversely, ethanol production by K.marxianus Y7 exhibited continuous inhibition throughout the co-culture process, peaking 4 hours earlier than in pure culture and achieving a maximum yield 0.7% lower than in pure culture.Infrared results confirmed that the chemical composition (proteins, polysaccharides, lipids) of the biofilm formed by Y7 and A26 co-culture closely resembled that of natural kefir grains, with high peak matching accuracy.The final conclusion established that yeast Y7 and acetic acid bacteria A26 exhibited a significant mutualistic symbiotic relationship under co-culture conditions.Y7 acted as the biofilm “founder,” providing the initial framework and ethanol substrate, while A26 functions as the “enhancer,” embedding into the framework and producing acid.Together, they constructed a stable biofilm structurally similar to natural kefir grains.
  • Surface texture evolution of beef during early refrigerated storage based on gray-level co-occurrence matrix analysis
    CHEN Yixuan, YOU Lu, HE Zhiyong, CHEN Qiuming, WANG Zhaojun, ZENG Maomao, CHEN Jie
    Food and Fermentation Industries. 2026, 52(12): 125-132. https://doi.org/10.13995/j.cnki.11-1802/ts.045655
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    The surface structure of beef during refrigerated storage undergoes dynamic changes driven by moisture migration and tissue degradation;however, current evaluation approaches largely rely on destructive physicochemical measurements, with limited systematic quantification of surface texture information.This study investigated the evolution of surface texture characteristics of beef Longissimus thoracis (LT) during early refrigerated storage using a machine vision approach combined with gray-level co-occurrence Matrix analysis, based on 30 independent beef samples collected at 10 storage time points (0-30 h), with three samples analyzed at each time point.Standardized image processing procedures were applied to obtain surface images of beef samples stored at 4 ℃ for different durations.After image segmentation to extract effective muscle regions, multiple GLCM texture features, including contrast, dissimilarity, homogeneity, energy, angular second moment, and entropy, were calculated under multi-distance (1, 3, and 5 pixels) and directions (0°, 45°, 90° and 135°).The results showed that contrast increased significantly from 37.82 to 54.31 and entropy from 6.65 to 7.52 (P<0.05), whereas homogeneity decreased from 0.486 to 0.434, energy from 0.314 to 0.245, and angular second moment from 0.132 to 0.050 (P<0.05), indicating a transition of beef surface texture from uniform and smooth to heterogeneous and complex.Principal component analysis revealed that the first principal component explained 59.76% of the total variance and displayed a clear time-dependent shift, effectively discriminating samples at different storage stages.These findings demonstrate that GLCM-based texture features are sensitive to refrigerated storage-induced surface structural changes in beef and provide a non-destructive and quantitative approach for evaluating beef quality evolution during cold storage.
  • Effects of ultra-high pressure treatment on simulated cell wall material system of bamboo shoots
    GU Haoyun, CHEN Dan, CHEN Jingmu, ZHANG Yingyue, ZHANG Fusheng
    Food and Fermentation Industries. 2026, 52(12): 133-139. https://doi.org/10.13995/j.cnki.11-1802/ts.045340
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    To investigate the mechanisms by which ultra-high pressure (UHP) and thermal processing (TP) affect the texture of bamboo shoots, this study used cell wall materials of Chimonobambusa quadrangularis shoots as a simulated system to compare the effects of UHP treatments (500 MPa/20 min, 600 MPa/20 min, 600 MPa/5 min) and thermal treatment (100 ℃/20 min) on water-holding capacity, structure, and pectin fractions.The results showed that the TP group (decreased by 29.61%) had a significantly stronger impact on water-holding capacity than the UHP groups (decreased by 4.47%-16.75%).In terms of pectin composition, TP caused a sharp increase of 100.24% in water-soluble pectin (WSP) content, while chelate-soluble pectin (CSP) and alkali-soluble pectin (NSP) decreased significantly by 27.24% and 21.18%, respectively.In contrast, UHP treatments only increased WSP by 3.82%-10.55% and promoted partial conversion of CSP to NSP, leading to a significant rise in NSP content, which helped maintain the structural stability of the cell wall materials.Regarding the degree of esterification (DE), UHP significantly reduced DE of pectin, with higher pressure and longer time resulting in a greater reduction (up to 35.94%).Fourier transform infrared spectroscopy (FTIR) analysis further confirmed that compared with thermal treatment, the UHP groups showed a notably stronger absorption peak at 1 641 cm-1 and a relatively weaker peak at 1 732 cm-1, indicating lower esterification and stronger de-esterification in the alcohol-insoluble residue (AIR) after UHP, which contributed to cell wall structural stability.In terms of pectin molecular weight, the relative molecular weights of WSP, CSP, and NSP in the TP group decreased by 71.71%, 33.26%, and 66.64%, respectively, compared with the control—reductions that were 1.96, 1.37, and 2.48 times greater than those in UHP groups.Thus, UHP better preserved the pectin structure of the cell wall.In summary, UHP maintains the textural properties of bamboo shoots by modulating the structure and composition of AIR.This provides a theoretical basis and technical reference for the application of UHP technology in quality regulation of bamboo shoots and other related fruits and vegetables.
  • The influence of interaction between soy glycinin/β-conglycinin and different polyphenols on protein structure and emulsifying properties
    LI Chengye, REN Xian’e, LU Xiaoxin, YANG Feng, ZHANG Kunming, HUANG Yongchun
    Food and Fermentation Industries. 2026, 52(12): 140-148. https://doi.org/10.13995/j.cnki.11-1802/ts.044530
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    Soy glycinin (11S) and β-conglycinin (7S) are the main components of soybean protein.Comparing the differences in the interaction between 11S/7S and polyphenols is essential for revealing the mechanism by which polyphenols affect the structural and functional properties of soybean protein.In this study, the interactions between 11S/7S and tannic acid (TA), epigallocatechin gallate (EGCG), and gallic acid (GA) were analyzed by ultraviolet-visible spectroscopy, fluorescence spectroscopy, infrared spectroscopy, and isothermal titration calorimetry.The results showed that all three polyphenols enhanced the ultraviolet absorption of 11S and 7S proteins and caused the shift of absorption peaks, while changing the amino acid microenvironment.Polyphenols formed stable complexes with proteins through static quenching mechanisms, significantly reducing their endogenous fluorescence intensity.Among them, TA exhibited the highest quenching rate, with 11S-TA and 7S-TA having quenching rates of 93.9% and 97.9%, respectively.All interactions were spontaneous exothermic processes.Moreover, the number of binding sites between 11S and polyphenols was greater than that between 7S and polyphenols.Specifically, the number of binding sites for 11S with the three polyphenols was 10 each, whereas the binding site numbers for 7S with TA, EGCG, and GA were 8.6, 6.7, and 5, respectively.In terms of binding force types, 11S mainly interacted with TA through hydrogen bonds and electrostatic interactions, with EGCG/GA through hydrophobic interactions and van der Waals forces, while 7S mainly interacted with all polyphenols through hydrogen bonds and electrostatic interactions.The three polyphenols induced changes in the secondary structure of the proteins, with TA having the most significant impact.Specifically, the α-helix content of 7S-TA decreased from 30.17% to 9.57%, while the random coil increased from 22.07% to 38.69%.Similarly, the α-helix content of 11S-TA decreased from 30.23% to 10.14%, and the random coil increased from 23.40% to 40.87%.In addition, all three polyphenols enhanced the antioxidant activity of 11S and 7S (TA>EGCG>GA), and significantly improved their emulsifying properties.
  • Exploring the cholesterol-lowering mechanism of Lactiplantibacillus plantarum CW22 isolated from Gannan fermented yak milk based on whole-genome analysis
    ZHANG Biao, LIANG Qi, ZHAO Baotang, ZHANG Yan
    Food and Fermentation Industries. 2026, 52(12): 149-160. https://doi.org/10.13995/j.cnki.11-1802/ts.045687
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    To explore functional probiotic resources specific to Gannan and elucidate their cholesterol-lowering mechanisms, this study investigated Lactiplantibacillus plantarum CW22, a strain isolated from traditional fermented yak milk of Gannan, via whole-genome analysis and in vitro functional assays.Whole-genome analysis showed that CW22 has a 3 318 231-bp genome with a 44.48% GC content and 3 155 predicted open reading frames, with its genomic clusters notably enriched in genes associated with carbohydrate and amino acid metabolism—pathways closely linked to probiotic functional performance.Four bsh genes were identified in the genome, among which bsh1 exhibited the highest relative expression level and served as the core functional gene mediating cholesterol metabolism.In vitro validation confirmed that CW22 exerts a robust cholesterol-lowering effect through synergistic mechanisms.Bile salt hydrolase (BSH)- mediated cholesterol-bile acid co-precipitation acts as the primary mechanism, which reached a co-precipitation level of 40.67 μg/mL under sodium glycocholate conditions and accounted for more than 45% of the total cholesterol degradation rate.In contrast, cell membrane adsorption functions as an auxiliary pathway that is dependent on the strain’s metabolic activity.This study provides theoretical support and high-quality microbial resources for mining plateau-specific functional probiotics and developing targeted cholesterol-lowering functional foods.
  • Inhibitory effect of hydroxysafflor yellow A on formation of advanced glycation end products
    WANG Jiamin, ZHANG Bohui, WANG Laizhong, GUO Limin, BAO Xiaowei
    Food and Fermentation Industries. 2026, 52(12): 161-167. https://doi.org/10.13995/j.cnki.11-1802/ts.044397
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    This study aimed to explore the effect of hydroxysafflor yellow A (HSYA) on the formation of advanced glycation end products (AGEs).By establishing a simulated glycation system using bovine serum protein (BSA) and methylglyoxal (MGO), combined with spectroscopic analysis, molecular docking, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), this study quantitatively measured fluorescent AGEs, protein oxidation products (dityrosine, kynurenine, N-formylkynurenine) in the system to investigate the binding characteristics of HSYA with BSA.Results showed that HSYA at 300 μmol/L achieved inhibition rates of 70.07%, 51.71%, 68.34% and 80.37% on fluorescent AGEs, dityrosine, kynurenine and N-formylkynurenine, respectively.Fluorescence spectroscopy results showed that the existence of a binding site between HSYA and BSA.The quenching mechanism was static quenching and the main forces were hydrogen bonds and van der Waals forces.SDS-PAGE results showed that HSYA could inhibit the formation of BSA cross-linked structures in the BSA-MGO system.Molecular docking results showed that HSYA can bind to the TRP-213 residue of BSA to form a complex with BSA, and at the same time there is a hydrogen bond and van der Waals force between the ARG residue of BSA, which hinders the binding of BSA glycosylation sites to MGO, thereby inhibiting the production of AGEs.Therefore, HSYA has the potential to be developed as a natural inhibitor of AGEs.
  • Antibacterial mechanism of pomegranate peel extract against foodborne Bacillus spp.via membrane lipid peroxidation
    ZHANG Junxia, YU Fang, WANG Qianning, TIAN Huanhuan, ZHANG Peiqin, LI Yuan, YANG Xiaojuan
    Food and Fermentation Industries. 2026, 52(12): 168-176. https://doi.org/10.13995/j.cnki.11-1802/ts.044475
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    Bacillus spp.are among the primary pathogenic bacteria responsible for food spoilage, posing a serious threat to food safety.Pomegranate peel extract (PPE), as a plant-derived antimicrobial agent, has demonstrated promising antibacterial potential.This study systematically investigated the effects of PPE on the oxidative stress system, cellular structural integrity, and energy metabolism pathways in three Bacillus species, focusing on membrane lipid peroxidation.The results revealed that PPE treatment induced substantial intracellular reactive oxygen species (ROS) accumulation, elevating H2O2 levels by 46.3-fold relative to the control, while significantly inhibiting superoxide dismutase (SOD) activity (P<0.01), thereby disrupting cellular redox homeostasis.Despite compensatory increases in the activities of catalase (CAT) and peroxidase (POD), the oxidative damage was irreversible.This ultimately led to aggravated membrane lipid peroxidation and a significant rise in malondialdehyde (MDA) content.Scanning electron microscopy (SEM) observations indicated notable morphological alterations in the bacterial cells, including collapse, shrinkage, and leakage of intracellular contents.Furthermore, compromised cell wall integrity resulted in a 5.23-fold increase in alkaline phosphatase (AKP) leakage and a 70.9% reduction in Na+-K+-ATPase activity, indicating severe disruption of energy metabolism pathways.This study was the first to systematically elucidate that the key antibacterial mechanism of PPE against food-borne Bacillus species lies in inducing excessive H2O2 accumulation and significant inhibiting SOD activity, thereby initiating a cascade of oxidative stress-structural damage-energy metabolism suppression. These findings provide a theoretical foundation for developing PPE as a natural food preservative and suggest a new strategy for the valorization of agricultural by-products.
  • Effect of micro-oxygenation during the alcoholic fermentation stage on yeast growth and quality of Cabernet Sauvignon wines
    WANG Jingjing, LIU Tingting, LING Mengqi, WANG Lan
    Food and Fermentation Industries. 2026, 52(12): 177-185. https://doi.org/10.13995/j.cnki.11-1802/ts.044561
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    To elucidate the impact of micro-oxygenation on wine quality and yeast growth during alcoholic fermentation, four distinct levels of controlled micro-oxygenation treatments were applied on Cabernet Sauvignon must, namely 0 (M-0, control group), 15 (M-15), 75 (M-75), and 150 (M-150) minutes per day.The dissolved oxygen and oxidation-reduction potential (ORP) were monitored throughout fermentation, along with the dynamic changes of yeast cells.Subsequently, the physicochemical parameters, sensory characteristics, and volatile compounds of the wine samples were analyzed.The results indicated that the counts of non-Saccharomyces on first day and Saccharomyces cerevisiae on third day were peaked in M-15 group, at 4.04×106 CFU/mL and 1.65×107 CFU/mL, respectively.Additionally, alcohol and glycerol contents in wine sample of the M-150 were significantly more than the other groups, reaching 14.88%vol and 9.44 g/L, respectively.The highest chromaticity value and most total phenolic content were detected in wine sample of M-150, reaching 18.00 and 1.78 g/L, respectively.The color of M-75 wine sample was the brightest and closest to magenta, while M-150 had the highest red hue and saturation values of 38.96 and 39.33, respectively.Significant difference in anthocyanin content was observed between the aerobic groups and the control, while the most anthocyanin concentration was detected in M-75 group.Sensory evaluation revealed that the oxygenation groups received significantly higher scores in complexity and aroma intensity compared to the control group.Volatile compound analysis indicated that more oxygen exposure led to more production of volatile compounds.The M-150 wine sample contained notably more benzaldehyde, acetic acid, and isobutyric acid, which enhanced cheesy and honeyed notes.In the M-75 group, the concentrations of 1-hexanol, (E)-3-hexen-1-ol, and (Z)-2-hexen-1-ol were significantly increased, imparting herbal and floral aromas to the wine.A substantial increase of isoamyl hexanoate and β-damascenone were exhibited in the M-15 sample, which contributed to more intense fruity and floral characteristics.Additionally, linalool content was significantly more in the oxygenation groups than the control, strengthening the rose and citrus notes in the wine.In summary, yeast growth was promoted under aerobic condition of 15 min/d during alcoholic fermentation.Aerobic condition of 150 min/d significantly increased glycerol and alcohol concentration, accelerated the polymerization of phenolic compounds, and enhanced chromaticity of wine.Micro-oxygenation not only markedly elevated anthocyanin levels and improved the sensory properties of the wine, but also facilitated the synthesis of higher alcohols, esters, and acids, which enhancing fruity and floral aromas of wine.
  • Structural characterization of daylily polysaccharides and their proliferative effects on probiotics
    HE Liping, LI Haifeng
    Food and Fermentation Industries. 2026, 52(12): 186-194. https://doi.org/10.13995/j.cnki.11-1802/ts.044627
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    Daylily (Hemerocallis citrina), a characteristic economic crop in Ningxia, plays a significant role in promoting regional development and increasing farmers’ income through deep processing.This study utilized Ningxia daylily to extract polysaccharides via ultrasound-assisted methods.Structural characterization was performed using high-performance liquid chromatography (HPLC) and nuclear magnetic resonance (NMR) spectroscopy, while the regulatory effects on the growth and metabolism of Lactobacillus acidophilus, Lacticaseibacillus casei, and Bifidobacterium longum subsp.longum, and Bifidobacterium bifidum were investigated.Results showed that the polysaccharide was a low-molecular-weight polymer composed primarily of galactose, arabinose, and glucose, featuring pyranose rings and α/β-glycosidic linkages.In vitro fermentation demonstrated significant promotion of all four bacterial strains, the polysaccharide at a mass fraction of 1.5% demonstrated optimal growth-promoting effects on Lactobacillus acidophilus and Lacticaseibacillus casei, while a 2.0% mass fraction was more favorable for the proliferation of Bifidobacterium longum subsp. longum and Bifidobacterium bifidum.The fermentation pH decreased significantly and remained lower than the fructooligosaccharide (FOS) control group (P<0.05), accompanied by a substantial increase in short-chain fatty acids (SCFAs) (P<0.05), with L.casei yielding the highest acetic acid production.These findings indicated that daylily polysaccharides served as excellent natural prebiotics with promising applications in functional foods and gut microbiome regulation.
  • Effects of ultrasonic degradation on physicochemical properties, structure, and in vitro antioxidant activity of Morchella esculenta polysaccharide
    JING Bingnian, WEI Lei, LI Ningjie, ZHANG Jingsi, XIE Xiaoyang, WANG Wei, LIU Yuqing
    Food and Fermentation Industries. 2026, 52(12): 195-203. https://doi.org/10.13995/j.cnki.11-1802/ts.045506
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    Morchella esculenta polysaccharides (MEP) have attracted extensive attention due to their notable biological activities.However, their high molecular weight results in poor water solubility, high viscosity, and low bioavailability, which severely restrict their application potential in the fields of functional foods and biomedicine.This study aimed to investigate the effects of ultrasonic degradation process, a green physical modification technique, on the physicochemical properties and antioxidant activity of MEP.Response surface methodology was used to optimize the ultrasonic degradation process.High-performance gel permeation chromatography (HPGPC), Fourier transform infrared (FTIR) spectroscopy, Congo red test, X-ray diffraction (XRD) and scanning electron microscope (SEM) were employed to systematically characterize the molecular weight, monosaccharide composition, functional groups, chain conformation, crystallinity, and micro-morphology of the polysaccharides before and after degradation (MEP and UMEP).In addition, the antioxidant activity was evaluated by measuring the DPPH radical, ABTS cation radical, and hydroxyl radical scavenging capacities.The optimal degradation conditions obtained by response surface optimization were as follows:solution concentration of 3 mg/mL, ultrasonic power of 200 W, and treatment time of 70 min.Under these conditions, the measured average molecular weight of UMEP was (2 453.00±4.38) kDa, with a relative error of only 1.30% compared with the model-predicted value (2 421.52 kDa).Structural analysis showed that the molecular weight of polysaccharides decreased significantly after ultrasonic treatment, and the micromorphology changed from dense and smooth to porous and fragmented, while no obvious changes were observed in the monosaccharide composition or basic functional groups.The Congo red test revealed that the triple-helix structure was dissociated, whereas the iodine-potassium iodide reaction confirmed that the branched structure was still retained.The evaluation of antioxidant activity showed that the scavenging capacities of UMEP against DPPH radical, ABTS cation radical, and hydroxyl radical were significantly superior to those of untreated MEP, exhibiting a concentration-dependent effect.In conclusion, ultrasonic degradation is an efficient and green physical modification method that can enhance the antioxidant activity of MEP by reducing their molecular weight and changing their advanced structure on the premise of maintaining the basic chemical structure of polysaccharides.
  • Preparation, characterization, and bioactivity study of Zhangliang ginger essential oil nanoliposomes
    YIN Guoyou, XU Juannu, XU Chaojun, LI Xianan, SUN Jie, DUAN Yabin, MA Peifang
    Food and Fermentation Industries. 2026, 52(12): 204-211. https://doi.org/10.13995/j.cnki.11-1802/ts.044321
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    To address the challenges of poor water solubility, high volatility, and instability of Zhangliang ginger essential oil, the prepared nanoliposomes were systematically evaluated for their in vitro antioxidant and antimicrobial activity.This study employed steam distillation to extract essential oil from Zhangliang ginger (E-O), then encapsulated into liposomes (E-L) using soybean lecithin and cholesterol as wall materials through the thin-film dispersion method.The morphology and physical properties of E-L were characterized, with parallel evaluations of its antioxidant and antimicrobial activities.The results demonstrated that under the optimal conditions of lecithin-to-cholesterol ratio (6∶1, mass ratio), ultrasonic power (300 W), sonication time (15 min), and essential oil loading (5 mg/mL), the encapsulation efficiency of E-L reached (41.53±0.02)%.E-L exhibited a mean particle size of 122.73 nm with a polydispersity index (PDI) of 0.25 and zeta potential of -35.07 mV, indicating a monodisperse size distribution, stable surface charge, and excellent colloidal stability suitable for functional applications.In addition, E-L exhibited excellent pH stability and storage stability, along with significant antioxidant capacity [DPPH free radical and ABTS cationic radical scavenging rates of (50.92±0.88)% and (53.82±0.10)%, respectively] and antimicrobial properties.In summary, E-L demonstrated excellent stability and functional performance, providing a promising delivery system for this bioactive extract and offering valuable insights for the development of ginger essential oil-based formulations.
  • Analysis and comprehensive evaluation of fruit quality of 13 apricot varieties
    LI Guanghua, GU Wenyi, LU Xu, QI Yinyan
    Food and Fermentation Industries. 2026, 52(12): 212-221. https://doi.org/10.13995/j.cnki.11-1802/ts.044106
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    This study evaluated 13 apricot varietie grown in the Qinghai region by analyzing 16 quality indicators.Significance analysis, correlation analysis, cluster analysis and principal component analysis (PCA) were performed to establish a comprehensive evaluation model.The results showed considerable variation in all indicators, with coefficients of variation ranging from 7.02% to 90.27%.Analysis of variance revealed significant differences (P<0.05) among varieties for all indicators and significant correlations were found among most indicators.PCA extracted four principal components (eigenvalue>1), which collectively accounted for 88.985% of the total variance.Combined with correlation results, five core indicators were identified:solid-acid ratio, sugar-acid ratio, soluble protein content, single fruit weight and fruit firmness.A comprehensive evaluation model was established as follows:F=0.544×F1+0.220×F2+0.121×F3+0.114×F4. Six varieties were selected as superior for fresh consumption:‘Shushangganxing’, ‘Changsaimaiti’, ‘Diaoganxing’, ‘Luntai Sanjiaoxing’, ‘Jinta Liguangxing’ and ‘Dali Guang’.Cluster analysis classified the varieties into five distinct groups, a result which was highly consistent with the comprehensive evaluation, thereby verifying the model's reliability.This study provides a scientific basis for apricot breeding and the selection of high-quality germplasm.
  • Evaluation on amino acid composition and nutritional value of Flos Sophorae Immaturus from different origins
    WANG Xiangyan, WANG Le, WEI Lei, JING Bingnian, ZHU Jie, LIU Yuqing
    Food and Fermentation Industries. 2026, 52(12): 222-231. https://doi.org/10.13995/j.cnki.11-1802/ts.045558
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    Flos Sophorae Immaturus (FSI) samples from 11 different origins were used as experimental materials in this study.The amino acid composition and content were determined using automatic amino acid detection technology.The nutritional value of amino acids in FSI was comprehensively evaluated from three dimensions of nutrition, flavor, and function, applying one-way analysis of variance, principal component analysis, and cluster analysis.The results indicated that all samples have 17 amino acids, with total amino acid content ranging from 10.30% to 13.77%.Among the flavor-related amino acids, sweet-tasting amino acids had the highest proportion (3.51%-4.87%).Glutamic acid exhibited the highest taste activity value, averaging 4.58, indicating its prominent contribution to the taste.The average content of medicinal amino acids was 7.39%.Aspartic acid and Glutamic acid were identified as the primary functional components among medicinal amino acids, highlighting their potential pharmacological significance.The essential amino acid profile closely matched the FAO/WHO reference pattern, suggesting that FSI is a high-quality dietary protein source.Multiple evaluation indices, including amino acid score, chemical score, and amino acid ratio coefficient-consistently identified methionine and cystine as the first limiting amino acid.Cluster analysis classified the 11 FSI samples into three distinct groups, effectively reflecting regional variations in amino acid composition and nutritional quality.Notably, the sample from Quanzhou outperformed all others across all evaluation criteria:It achieved the highest levels in total amino acid content (13.77%), sweet amino acids content (4.87%), children essential amino acids content (1.52%), score of ratio coefficient of amino acid (99.12), and comprehensive score (2.807).These findings provide a solid theoretical foundation for optimizing regional cultivation practices, enhancing product quality, and guiding the processing, utilization, and storage of FSI.
  • Ameliorative effects of a postbiotic from Lycium ruthenicum polysaccharide co-fermented with Lactiplantibacillus plantarum on cognitive dysfunction in diabetic mice
    ZHAO Yao, QIAO Ming, HU Junping, YANG Jianhua
    Food and Fermentation Industries. 2026, 52(12): 232-243. https://doi.org/10.13995/j.cnki.11-1802/ts.045257
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    Diabetes-associated cognitive decline (DACD) poses a significant threat to patient quality of life, driven by mechanisms such as gut dysbiosis, neuroinflammation, and oxidative stress.To investigate the therapeutic potential of a postbiotic (LRP-Lp) prepared from Lycium ruthenicum polysaccharide (LRP) co-fermented with Lactiplantibacillus plantarum, this study utilized a diabetic mouse model.The model was established via a high-fat diet (HFD) combined with streptozotocin (STZ) injection.Behavioral tests assessed cognitive function, while further analyses examined serum glucose-lipid metabolism, hippocampal pathology, and critical signaling proteins.Additionally, the study analyzed gut microbiota structure and short-chain fatty acid (SCFA) content.The results showed that LRP-Lp administration significantly enhanced learning and memory capabilities while alleviating anxiety-like behaviors in diabetic mice.It effectively regulated glucose and lipid metabolism abnormalities.Crucially, LRP-Lp attenuated hippocampal neuronal damage and suppressed the overactivation of astrocytes and microglia.The treatment reduced oxidative stress levels and inhibited the TLR4/MyD88/NLRP3 inflammasome pathway.Furthermore, LRP-Lp increased gut microbiota diversity and restored microbial structural balance.Specifically, it promoted the production of SCFAs, including acetate, propionate, and butyrate.In conclusion, LRP-Lp significantly ameliorates cognitive dysfunction in diabetic mice.These findings offer a novel nutritional intervention strategy for DACD and provide a scientific basis for developing functional foods utilizing Lycium ruthenicum resources.
  • Comprehensive evaluation of the effects of different quality improvers on the multidimensional quality characteristics of sea buckthorn whole fruit powder based on grey correlation degree
    HAN Rong, MA Yan, PAN Yan, ZHANG Ting, ZHANG Jian, XU Mingqiang
    Food and Fermentation Industries. 2026, 52(12): 244-252. https://doi.org/10.13995/j.cnki.11-1802/ts.044165
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    To investigate the effects of different quality improvers on the quality characteristics of sea buckthorn whole fruit powder and to screen for high-quality quality improvers, this study utilized gray correlation analysis to comprehensively evaluate the 23 quality indicators of sea buckthorn whole fruit powder supplemented with 10 types of quality improvers, including major nutritional components (total phenols, total flavonoids, vitamin E, etc.) and physicochemical properties (yield rate, color, bulk density, etc.) of sea buckthorn whole fruit powder with 10 different quality improvers.Additionally, advanced analytical techniques such as scanning electron microscopy and particle size analysis were employed to examine the microscopic structural characteristics of sea buckthorn whole fruit powder with superior, average, and poor quality.The results showed that there were significant differences in the nutritional components and physicochemical properties of sea buckthorn whole fruit powder with different additives (P<0.05).Among them, sea buckthorn whole fruit powder supplemented with β-cyclodextrin had higher levels of characteristic nutritional markers (epicatechin and protocatechuic aldehyde), increasing by 25.60% and 34.54%, respectively, compared to the control group (sea buckthorn whole fruit powder supplemented with maltodextrin).Sea buckthorn whole fruit powder with arabic gum + maltodextrin (2∶1) had the highest yield rate of 22.07%.Based on the magnitude of the gray correlation coefficient, sea buckthorn whole fruit powder with arabic gum + maltodextrin (2∶1) was determined to have the optimal quality (correlation coefficient of 1.324 0).Further verification through microscopic structural characterization confirmed that changes in the microscopic structure of sea buckthorn whole fruit powder can influence its overall quality (such as solubility and bulk density).This study provides a theoretical basis for the quality control and optimization of sea buckthorn whole fruit powder.
  • Research on quality evaluation of electron beam irradiated Mume fructus based on chemometrics and analytic hierarchy process-entropy weight method
    XIE Hai, HU Guixuan, WU Di, LIU Ying, MENG Ailian, YAO Bo, CHEN Xiaoming, GAO Peng
    Food and Fermentation Industries. 2026, 52(12): 253-264. https://doi.org/10.13995/j.cnki.11-1802/ts.044242
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    This study established a comprehensive quality evaluation system for electron beam irradiated Mume fructus.This study investigated effects of irradiation doses (0-15 kGy) on microbial safety, physicochemical properties, bioactive components, and antioxidant activity.Microbial loads, physicochemical indices (moisture, ash, color parameters), active compounds (flavonoids, organic acids, phenols, sugars), and antioxidant capacity (DPPH free radical/ABTS cationic radical/·OH scavenging, Fe3+ reduction) were systematically analyzed.An analytic hierarchy process-entropy weighting model identified optimal irradiation conditions.Key findings demonstrated that 2 kGy reduced microbial loads to pharmacopoeia standards, while 4 kGy achieved microbial levels below 10 CFU/g.Moisture, ash, and water-soluble extracts remained stable (P>0.05).Irradiation at 2-6 kGy significantly increased color brightness (L*), red-green value (a*), and yellow-blue value (b*) (P<0.05).Flavonoid content peaked at 4 kGy, whereas organic acids were preserved at low-to-medium doses (0-8 kGy).Phenols and sugars showed no significant changes.At 4 kGy, DPPH free radical/ABTS cationic radical scavenging rates and Fe3+ reduction capacity increased significantly (P<0.05), though ·OH scavenging remained unchanged.Correlation analysis confirmed strong positive relationships between flavonoid content and antioxidant activities (DPPH free radical:r=0.65;ABTS cationic radical:r=0.66;Fe3+ reduction:r=0.76;P<0.05).Similarity analysis of fingerprint profiles demonstrated that all irradiated groups shared a similarity exceeding 0.998 with the control group, indicating that irradiation did not cause substantial changes in the primary chemical composition of Mume fructus.Hierarchical clustering analysis categorized samples into low (0-2 kGy), medium (4-8 kGy), and high (≥10 kGy) dose clusters.Orthogonal partial least squares-discriminant analysis identified citric acid among six key differential markers.The analytic hierarchy process-entropy model assigned the highest comprehensive score to the 4 kGy group.In summary, electron beam irradiation at 4 kGy not only achieves efficient sterilization but also enhances the overall quality of Mume fructus, thereby providing a theoretical foundation for its practical application.
  • Microbial diversity in sourdough and mechanism of flavor formation in sourdough steamed bread
    WU Jiayu, GAO Shuang, HAN Junhua, WU Rongrong, Ren Yuanyuan, SHI Chenshan, WANG Min
    Food and Fermentation Industries. 2026, 52(12): 265-274. https://doi.org/10.13995/j.cnki.11-1802/ts.044385
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    The traditional sourdough steamed bread has a unique flavor and aroma, which is closely related to the diverse microbial composition of the traditional Chinese sourdough starter, known as “Lao mian”.To clarify the influence of different microbial communities in traditional sourdough starters on the formation of flavor compounds in steamed bread, this review systematically summarizes recent advances in understanding the microbiota structure of starters from various geographical regions.It further analyzes the influence of microbial diversity on the flavor characteristics of sourdough steamed bread and the underlying formation mechanisms.Evidence indicates that traditional sourdough starters contain complex microbial consortia, predominantly composed of yeasts, lactic acid bacteria, acetic acid bacteria, and molds.These microorganisms contribute to the generation of various compounds, including alcohols, esters, aldehydes, sugars, and organic acids, through pathways such as glycolysis, Ehrlich pathway and amino acid conversion, thereby imparting the unique flavor to steamed bread.Future research should focus on the screening of functional microbial strains and the optimization of compound starter cultures utilizing multi-omics technologies.This approach is expected to establish a theoretical foundation for the standardized production of sourdough starters and the targeted modulation of flavor profiles.
  • Comparation on components, freshness preservation effect on mangoes, and antibacterial activity of the peel essential oil from bergamot and ugly mandarin
    LI Yuxuan, LEI Jieyi, LIAO Yang, YANG Wencai, XIAO Yichen, YAN Rongling
    Food and Fermentation Industries. 2026, 52(12): 275-282. https://doi.org/10.13995/j.cnki.11-1802/ts.043335
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    To clarify the composition and changing law of peel essential oils of bergamot and tangerine from Rutaceae family, as well as their freshness preservation and antibacterial effects, this study detected the composition and relative content of the two essential oils at different storage periods used GC-MS, and tested their preservation effect on mangoes and antibacterial activity using direct observation, spectrophotometry, and drug sensitive paper methods.The results showed that bergamot essential oil contains 10 different substances with high contents of limonene (46.87%), carvacrol (32.34%) and myrcene (10.99%). Ugly orange essential oil contained 7 components with limonene (69.77%), laurene (10.5%) and linalool (7.91%) ranking first in content.The α-pinene of the two essential oils showed the fastest volatilization rate, and the difference of volatilization rate among different components resulted in different dynamic changing trends of continuous decreasing, increasing first and then decreasing, and continuous increasing.With the treatment of two types of essential oils, the number and area of rot spots on mango surface were less than control group, while the peel chlorophyll content and sugar acid ratio in flesh were higher than control group.Except for the peel chlorophyll content, the performances of both essential oils in various preservation indicators improved with dosage increasing.Both essential oils showed good inhibitory effects on Staphylococcus aureus and Aspergillus niger, and both performed better on Staphylococcus aureus.The mango preservation and antibacterial effects of peel essential oil of ugly mandarin were superior to bergamot.Research indicated that the essential oils from the peels of bergamot and ugly mandarin showed significant development value in fruit preservation and antibacterial.
  • Research on intelligent indicator film based on anthocyanin/curcumin for monitoring freshness of prawns
    WANG Xiaojing, JIA Shifang, JIANG Fengyun, HAO Shujia, WANG Yuanyuan
    Food and Fermentation Industries. 2026, 52(12): 283-293. https://doi.org/10.13995/j.cnki.11-1802/ts.044014
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    In this study, blueberry anthocyanin and curcumin were used as indicators and combined with sodium alginate to form an inner indicator layer, while cinnamon essential oil was incorporated into a carboxymethyl cellulose film to create an outer hydrophobic layer, resulting in a double-layer indicator film for monitoring the freshness of prawns.The properties of indicator films with different ratios of blueberry anthocyanin to curcumin were compared and analyzed, including mechanical properties, water solubility, water vapor permeability, pH sensitivity, ammonia response, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and thermogravimetric analysis (TGA) curves.The films were also applied to monitor the freshness of prawns.The results showed that when the ratio of blueberry V [anthocyanin (4 g/L)]∶V [curcumin (4 g/L)]=1∶1, the overall performance of the indicator film was improved:tensile strength reached 48.19 MPa, elongation at break was 37.11%, and it exhibited certain hydrophobic properties with a moisture content of 24.37%, water solubility of 51.52%, water vapor permeability of 5.99×10-8 g·mm/(m2·s·Pa), and light transmittance below 20% in the 300-800 nm range.When applied to monitor the freshness of prawns stored at 4 ℃, the color of the indicator film changed from light yellow to dark red as the storage time increased.The film exhibited noticeable color changes, while the total volatile basic nitrogen (TVB-N) content in the prawns increased from an initial value of 6.43 mg/100 g to 28.11 mg/100 g by day 4, and the pH value rose from an initial 6.8 to 8.4 by day 4, indicating spoilage of the prawns.This study provides valuable insights for the development of intelligent indicator films for monitoring the freshness of aquatic products.
  • Effects of post-placement water supplementation on microbial community succession and functionality in high-temperature Daqu fermentation
    LIU Xiaotong, WEI Yang, MAO Xueting, TANG Hanlan, YANG Rujie, MA Wuxia, CHEN Zeyan, SHEN Caihong, YANG Yang, WANG Songtao
    Food and Fermentation Industries. 2026, 52(12): 294-304. https://doi.org/10.13995/j.cnki.11-1802/ts.044230
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    To investigate the effects of post-placement water supplementation on microbial communities in high-temperature Daqu, this study established a water-supplemented experimental group and a non-supplemented control group.Physicochemical parameters of the fermentation environment and Daqu blocks were monitored throughout the fermentation process.Metagenomic sequencing data were used to analyze microbial community succession, species interactions, and functional characteristics at 0, 7, 14, and 40 days of fermentation.The results showed that water supplementation was associated with the early rise in temperature and acid production during Daqu fermentation, and it altered the patterns of reducing sugar generation.Early in fermentation, the experimental group showed higher fungal Chao1 indices at several time points, indicating that water supplementation promoted early fungal colonization and diversity maintenance by regulating microenvironmental moisture.Beta-diversity and Venn analyses revealed significant changes in microbial community structure, with clear divergence between the two groups in the later stages.By the end of fermentation, the water-supplemented group achieved a fungal relative abundance of 79.59%, significantly higher than the control group’s 54.92%, and was enriched with thermotolerant, enzyme- and aroma-producing strains such as Saccharopolyspora (44.5%) and Caldibacillus (26.5%).Correlation analysis uncovered complex microbial interactions (coefficient range:-0.580 to 0.998).Functional prediction based on genetic potential indicated that water supplementation activated metabolic activity in Weissella during early fermentation and enhanced the functional contributions of Aspergillus and related taxa across five key metabolic categories.In summary, water supplementation modulates moisture content in Daqu blocks, which closely correlates with structural and functional changes in microbial communities.These findings provide a theoretical basis for optimizing high-temperature Daqu production processes.
  • Difference analysis of microbial diversity and functional gene in farmhouse- and factory-produced cured meat in Northeastern Chongqing
    SHEN Lihua, LIU Ju, YU Yaqian, ZHUANSUN Jiazhi, MA Long, HU Xiaoyi, CHEN Keyi, ZHAO Feng, XIAO Guosheng
    Food and Fermentation Industries. 2026, 52(12): 305-315. https://doi.org/10.13995/j.cnki.11-1802/ts.044171
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    This study analyzed the microbial diversity and functional gene differences between farmhouse and factory-processed cured meat from northeastern Chongqing based on metagenomic technology.A total of 25 phyla, 242 families, 436 genera, and 1 458 species were identified from the cured meat samples, with 99.6% belonging to bacteria and fungi.There was no significant difference in the Simpson and Shannon index of microbial diversity between the two types of cured meats, but the Chao1 and ACE abundance index of farmhouse cured meats were significantly higher than those of factory-made cured meats.At the levels of the phylum, genus and species, the composition of the top ten dominant bacterial communities in terms of species abundance were the same in both cured meat types, though their relative abundances differed.Dominant bacterial species exhibited greater abundance fluctuations in farmhouse cured meat compared to factory-processed cured meat.The Ascomycota phylum, Aspergillus genus, and Aspergillus pseudopulverosus showed significantly higher abundances in farmhouse cured meat than in factory-processed cured meat, while Lactobacillus curvedus was significantly more abundant in factory-processed cured meat.The eggNOG annotation revealed that no significant difference in the number of functional genes related to amino acid transport and metabolism between the two types of cured meats;However, the number of functional genes related to carbohydrate and lipid transport and metabolism was significantly higher in farmhouse cured meat than in factory cured meat.KEGG annotation showed that the number of genes related to carbohydrate, amino acid, and lipid metabolism in the microorganisms of farmhouse cured meat was significantly higher than that in factory cured meat.CAZy annotated a total of 102 carbohydrate enzymes.The abundance of gene clusters related to amino acid and carbohydrate metabolism was significantly higher in farmhouse cured meat than in factory-processed cured meat.These research results provide crucial insights into the microbiological mechanisms underlying the characteristic flavor formation of cured meat in northeastern Chongqing.Also, they offer theoretical references for optimizing production processes of specialty cured meat and screening functional fermentation bacteria.
  • Authenticity assessment of Jiangxiangxing Baijiu by machine learning based on flavour components
    LIU Yuhao, SHANG Yuhao, JIANG Lili, TIAN Rui, WANG Liping, YOU Xiaolong, SUN Youlan, HU Jianfeng
    Food and Fermentation Industries. 2026, 52(12): 316-323. https://doi.org/10.13995/j.cnki.11-1802/ts.044389
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    Jiangxiangxing Baijiu, with unique production process, is highly popular in the market.Due to its high profit margins and significant market demand, a wide range of counterfeiting methods have emerged.But the traditional authentication methods are difficult to cope with the increasingly sophisticated counterfeiting methods.Therefore, in this study, the flavour components of jiangxiangxing Baijiu were analyzed by gas chromatography and other technologies, and the authenticity discrimination model was constructed by machine learning.Firstly, the importance of flavour substances was assessed by pearson’s correlation and random forest, and 21 key flavour substances, including furfural, 2-tridecanone and propanol, were selected as discriminators from 96 compounds.Subsequently, comparing the discriminative performance of multilayer perceptron, K-nearest neighbour and logistic regression models, it was found that the logistic regression model performed the best.Finally, with the help of SHAP interpretability analysis, the model of authenticity discrimination was mainly affected by furfural, isobutyraldehyde, ethyl lactate, and other characteristic components.This study not only enriches the database of flavor components of jiangxiangxing Baijiu, but also provides a new technical reference for liquor quality supervision, which has important theoretical significance and practical value.
  • Comparative analysis of microbial diversity and physicochemical factors in pit mud from various ages and positions for strong-flavor Baijiu
    ZHAO Jinsong, XIAO Qin, SHI Meilin, TANG Subing, LIU Mingming
    Food and Fermentation Industries. 2026, 52(12): 324-334. https://doi.org/10.13995/j.cnki.11-1802/ts.044243
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    This study investigated the characteristics of pit mud in strong-flavor Baijiu produced in Luzhou.It employed high-throughput sequencing technology alongside measurements of physicochemical parameters.Bioinformatics analyses, including ASV analysis and LEfSe differential analysis, were performed on cellar mud samples collected from different ages (20, 30, 40, and 50 years) and spatial locations (upper, middle, and lower layers) within the pit pits of a Luzhou-based strong-flavor Baijiu manufacturer.The results revealed that pit mud from the middle layer exhibited higher microbial diversity across all cellar ages compared to the upper and lower layers.Additionally, microbial diversity generally decreased with increasing cellar age at the same location.Among prokaryotic microorganisms, Firmicutes emerged as the dominant phylum, with its abundance increasing over aging periods.For eukaryotic microorganisms, Ascomycota was the predominant phylum, and fungal diversity was greater in the sediment from younger aging pits.Differential microbial analysis identified key microorganisms, such as Clostridium_sensu_stricto_12, Sedimentibacter, and Trichosporon, which were mainly involved in the fermentation process of Baijiu.Physicochemical results indicated an increase in moisture content with cellar age, a decrease in pH as cellar age increased, and a reduction in ammonium nitrogen content over time.Furthermore, ammonium nitrogen and available phosphorus content were positively correlated with cellar depth.Correlation analysis showed that Methanobacterium had positive correlations with all four physicochemical indicators, while Lactobacillus and other microorganisms exhibited negative correlations.Kazachstania and similar species positively correlated with pH and ammonium nitrogen, whereas Thermomyces and others demonstrated negative correlations with available phosphorus.This study highlighted the influence of cellar age and location on both physicochemical factors and microbial community structure in Luzhou-style strong-flavor Baijiu, ultimately affecting the quality of the Baijiu.These findings provided valuable insights for cellar maintenance and quality enhancement.
  • Combined efficacy and mechanisms of Bifidobacterium breve CCFM1489 and Cassiaside in alleviating metabolic dysfunction-associated fatty liver disease
    YIN Mengqi, ZHU Yingwei, CUI Shumao, TANG Xin
    Food and Fermentation Industries. 2026, 52(12): 335-344. https://doi.org/10.13995/j.cnki.11-1802/ts.044487
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    Investigating the effects and mechanisms of Bifidobacterium breve CCFM1489 combined with Cassiaside in alleviating metabolic dysfunction-associated fatty liver disease(MAFLD).Five-week-old male C57BL/6 J mice were selected and randomly divided into control group, model group, atorvastatin group, Cassiaside group, CCFM1489 group, synbiotic group, and postbiotic group, and were fed with high-fat diet for 8 weeks to establish a MAFLD model.Following 4-week intragastric drug administration, this study assessed the obesity characteristics, glucose metabolism capacity, blood lipids, body inflammation, liver injury, and liver pathology of each group, combining with the 16S rRNA intestinal flora sequencing and untargeted metabolomics to reveal the mechanism of action of Bifidobacterium breve CCFM1489 in combination with Cassiaside to alleviate MAFLD.Compared with the model group, postbiotics significantly reduced body weight, liver weight ratio, area under the oral glucose tolerance test (OGTT) glucose curve, TC, TG, LDL-C, HDL-C, ALT, AST, and body inflammation in MAFLD mice.Hematoxylin-eosin staining and oil red O staining showed that the postbiotic group was able to significantly improve liver pathomorphology and reduce fat accumulation in the liver.Intestinal flora analysis showed that the intervention of postbiotic was able to increase the abundance of Bacteroidetes and decrease the abundance of Firmicutes at the phylum level, and specifically decrease the abundance of Erysipelatoclostridium, Ruminococcaceae UCG-004 at the genus level.Metabolomics analyses suggested that postbiotics may exert a mitigating effect on MAFLD by modulating glyoxylate and dicarboxylic acid metabolism, taurine and hypotaurine metabolism, and glutathione metabolism.Bifidobacterium breve CCFM1489-Cassiaside postbiotics alleviated the pathological process of MAFLD by regulating the intestinal flora structure and modulating the glyoxylate/dicarboxylic acid metabolism, taurine metabolism and glutathione metabolism, providing a new idea for the microecological intervention strategy of MAFLD.
  • Optimization of extraction process of Gynostemma pentaphyllum polyphenols by response surface methodology and artificial neural network-particle swarm optimization, and its application in green synthesis of silver nanoparticles
    WU Yi, LIU Xinwei, PENG Yuanyuan, JIN Chenbing, GU Huiyue, WANG Wanru, DONG Junhao, FEI Bowen, LIU Xiaohui, ZHAO Linjing
    Food and Fermentation Industries. 2026, 52(12): 345-352. https://doi.org/10.13995/j.cnki.11-1802/ts.044297
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    In this study, the Box-Behnken response surface methodology (RSM) was integrated with the artificial neural network (ANN) model and particle swarm optimization (PSO) algorithm to establish an intelligent optimization system for the polyphenols extraction process from Gynostemma pentaphyllum.Additionally, ultra-high performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) was employed for the qualitative analysis of its polyphenolic composition.The potential application of G.pentaphllum polyphenols extracted under the optimal process as a natural source of reducing agent in the green synthesis of silver nanoparticles (AgNPs) was further investigated.The results demonstrated that the ANN-PSO model provided an interpretable intelligent modeling approach for optimizing the extraction process of G.pentaphyllum polyphenols.Under the optimized conditions, the total polyphenol content reached 28.229 mg/g.Compared with traditional RSM, the ANN-PSO model exhibited higher accuracy and stronger predictive ability, with a relative error of merely 0.2% relative to the actual values.Ten polyphenolic compounds, including morin, rhamnetin, quercetagetin, rhamnazin, and rutin, were identified, all belonging to the flavonoid (glycoside) structures.G.pentaphyllum polyphenols could efficiently reduce silver nitrate, and the prepared AgNPs showed significant antibacterial activity without cytotoxicity at the minimum bactericidal concentration.This study provides new insights and experimental basis for the intelligent optimization of complex process conditions and the high-value comprehensive development and utilization of G.pentaphyllum resources.
  • Effects of Monascus floridanus biofortification on assembly of high-temperature Daqu microbial community
    LEI Zilun, HUANG Zhiguo, ZHANG Yi, LYU Congzhi, HUANG Jun, XIANG Chuanchuan, ZHANG Yong, ZHOU Rongqing
    Food and Fermentation Industries. 2026, 52(12): 353-362. https://doi.org/10.13995/j.cnki.11-1802/ts.044401
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    High-temperature Daqu (HTD) is the starter for sauce flavor Baijiu fermentation, and its quality is governed by the functional microbiota and their metabolic activity.Using Monascus floridanus H26 isolated from high-temperature Daqu, this study replaced 0.5% of the Muqu with this strain to produce inoculated HTD, while the traditional HTD served as the control.Through the determination of physicochemical enzyme activity, non-targeted volatile metabolomics, and high-throughput amplicon sequencing, a systematic analysis was conducted on the effects of M.floridanus biofortification on the properties of HTD.M.floridanus biofortification significantly reduced moisture, accelerated acidity decline, and improved amino-acid nitrogen utilization;saccharifying activity and esterifying activity rose by 25% and 30%, respectively.A total of 114 volatile compounds (VOCs) were detected, and the levels of key aroma compounds such as tetramethyl pyrazine and phenylethyl alcohol were significantly higher in the biofortified HTD, with total VOCs reaching 1.36 times of the control value.Microbiologically, M.floridanus biofortification decreased α-diversity, redirected community succession, shrank the co-occurrence network, increased the proportion of negative edges, and lowered both stability and robustness.Null-model analysis indicated that the M.floridanus biofortification imposed heterogeneous selection, weakened stochastic dispersal, and drove the assembly toward determinism.In summary, M.floridanus biofortification can directionally modulate the microecology and metabolic functions of HTD, offering a practical reference for targeted quality control.
  • Spatial hindrance-coordination synergy driven controllable synthesis of silver nanosheets for rapid detection of sulfides in food
    ZHOU Yuting, LIU Xudong, LI Zhaofeng, LI Ziting, GU Zhengbiao, BAN Xiaofeng, LI Danyang, LI Caiming
    Food and Fermentation Industries. 2026, 52(12): 363-372. https://doi.org/10.13995/j.cnki.11-1802/ts.044501
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    Sulfide ions (S2-), a detrimental byproduct in fermented foods and condiments, represents a considerable concern for food safety.Therefore, achieving rapid and reliable S2- detection remains a key technical challenge in food and fermentation engineering.To address issues with traditional nanosensors, such as poor colloidal stability and low sensitivity, innovatively employed Ca2+ as a coordination-assisted modulator.Prepared ternary composites composed of ethylenediaminetetraacetic acid, Ca2+, and β-cyclodextrin and developed a high-sensitivity, high-stability truncated triangular silver nanoplates (EDTA-Ca2+-CD@AgNPRs).Notably, the sensor demonstrated a wide detection range of 0.5-8 μmol/L and a low detection limit of 68.2 nmol/L.It resulted in a 178% expansion in the detection range compared to other macromolecule-modified nanoparticles.In the detection of S2- in monosodium glutamate samples, the sensor achieved a minimum detectable concentration of 1 μmol/L, with recoveries ranging from 102.2% to 106%.In addition, structural and stability analyses revealed that the ternary complex formed a loose protective layer on nanoparticles surface.This layer effectively prevented aggregation, sedimentation, and surface oxidation, thus ensuring excellent long-term stability.In conclusion, nanoparticles-based sensor is simple, reliable, and reproducible.This provides a promising new strategy for the on-site and rapid detection of S2- in food products.
  • Analysis of flavor quality of black tea processed from late-spring fresh tea leaves in Huangshan tea region
    YANG Jihong, XU Yujie, ZHOU Hanchen, WANG Hui, LIU Yaqin, ZHANG Xiaolei, LEI Pandeng
    Food and Fermentation Industries. 2026, 52(12): 373-382. https://doi.org/10.13995/j.cnki.11-1802/ts.044465
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    To improve the utilization rate of fresh tea leaves in late spring in Huangshan tea region, late-spring fresh leaves of main cultivated tea varieties from 6 districts and counties of Huangshan City were processed into black tea.The main flavor and quality components were analyzed through sensory evaluation, high performance liquid chromatography, and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry.Sensory evaluation results showed that Wancha No.4 black tea (WC4) and Yixian group variety black tea (YX) obtained relatively high comprehensive scores.Analysis of taste components revealed that WC4 and YX had higher contents of ester catechins, and their theaflavins and thearubigins were significantly higher than those in black teas of other varieties, which may beneficial to the intensity, astringency, and freshness of the tea infusion taste and the redness of the tea infusion color.Based on partial least squares-discrimination analysis of volatile compounds, the 6 varieties of black teas were mainly classified into 3 categories, WC4 as one category;Huangshan Baicha No.1 black tea and Huangshan group variety black tea as one category;Yixian group variety, Songluo variety, and Shidacha variety black teas as one category.Through variable importance in projection and odor activity value, 7 aroma components were identified as key contributors to the classification of 3 aroma categories.Among these, geraniol played an important role in the formation of floral, fruity, and sweet aromas of WC4, and linalool exerted a key role in the formation of floral aromas of YX.The results of this study proved that WC4 and Yixian group variety have potential to develop floral aroma black tea, and provide theoretical basis for the selection of tea varieties suitable for processing black tea from late-spring fresh tea leaves.
  • Flavor changes of prefabricated mint fried pork ribs were analyzed based on headspace-solid-phase microextraction-gas chromatography-mass spectrometry combined with relative odor activity values
    WANG Jiali, HUANG Zhongmin, LEI Mengmeng, YUE Fengli, FU Saiya, CUI Xudong, PAN Zhili
    Food and Fermentation Industries. 2026, 52(12): 383-391. https://doi.org/10.13995/j.cnki.11-1802/ts.044384
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    To investigate the quality and flavor evolution of mint-fried pork ribs during storage, this study evaluated samples stored at -18 ℃ for 0, 20, 40, 60, 80, and 100 days by measuring color parameters (L*, a*, b*), pH, moisture content, total viable count, thiobarbituric acid value (TBA), acid value (AV), peroxide value (POV), as well as water migration and distribution.Volatile compounds were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry.Key aroma compounds were identified based on relative odor activity value (ROAV), and an orthogonal partial least squares-discriminant analysis (OPLS-DA) model was established for multidimensional flavor profiling.The results indicated that as storage time increased, the L* and b* values of the samples significantly increased, while the a* value decreased.The pH exhibited an initial decline followed by a rise.Total plate count, TBA, AV, and POV showed increasing trends throughout storage.Additionally, a marked increase in free water content suggested enhanced lipid oxidation and migration of bound water to free water.GC-MS analysis identified 60 volatile compounds in total, with hydrocarbons being the most abundant (30), followed by alcohols (14).The number of volatiles detected across storage intervals (0, 20, 40, 60, 80, and 100 days) was 36, 37, 46, 44, 45, and 37, respectively.The relative content of hydrocarbons peaked at 80 days, while the relative content of formamide reached its maximum at 100 days.Additionally, the relative content of n-hexanal attained its highest value of 1.15% at this time point.Using OPLS-DA, variable importance in projection, and ROAV, 16 key flavor compounds were identified:β-pinene, α-pinene, β-phellandrene, camphene, trans-caryophyllene, linalool, phellandrene, 3-carene, terpinene, α-terpineol, hexanal, nonanal, cineole, (+)-limonene, benzaldehyde, and 2,3-dimethylbutanal.These compounds contributed positively to the overall flavor profile of mint-fried pork ribs.This study provides theoretical insights and data support for the development and quality control of related pre-prepared food products.
  • Rapid determination of melatonin in milk and formula with solid phase extraction-high performance liquid chromatography tandem mass spectrometry
    ZENG Xi, LUO Zhifeng, WANG Qiaoshan, SHEN Yudong, WANG Yu, XU Zhenlin
    Food and Fermentation Industries. 2026, 52(12): 392-398. https://doi.org/10.13995/j.cnki.11-1802/ts.044641
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    Melatonin has been applied in the development of functional dairy products, attributed to its efficacy in regulating the circadian rhythm and improving sleep quality.This study set up a method based on solid phase extraction-high performance liquid chromatography tandem mass spectrometry in rapid determination of melatonin in milk and formula.Samples were processed by protein precipitation, then extracted by ultrasound and centrifugation.The supernatant was purified and eluted by Oasis HLB column.The eluent was conducted in positive electrospray ionization (ESI+) mode under multiple reaction monitoring (MRM) mode, coupled with gradient elution by water and acetonitrile as mobile phase and C18 chromatographic column (2.1 mm×100 mm×1.7 μm) chromatographic column, quantified by external standard.As a result, the linearity were good in the range of 0.01-10.0 ng/mL, with the regression coefficients (R) in two standard curves were both above 0.995.The limit of detection (LOD) was 0.005 ng/mL and the limit of quantitation (LOQ) was 0.020 ng/mL in real samples.The within-day recoveries of three spiked levels of milk powder and milk were 93.1%-101.5% and 94.4%-103.7%, and between-day recoveries were 90.5%-102.8% and 92.3%-104.6%, and the relative standard deviations were 2.5%-6.9% (n=6).This method is easy, effective and high-sensitive, which can be applied in melatonin determination for milk powder and milk.It can supply important real meaning for the development of functional milk products and technical support of milk market in China.
  • Characterisation of key aroma compounds of fermented bamboo shoots from different shoot sources by comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry
    ZENG Yuting, ZHANG Xiaoxian
    Food and Fermentation Industries. 2026, 52(12): 399-407. https://doi.org/10.13995/j.cnki.11-1802/ts.044903
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    To elucidate the flavor differences of fermented bamboo shoots obtained from Guangxi and Guangdong bamboo shoots under identical fermentation conditions but varying durations, this study analyzed fermented Dendrocalamus latiflorus bamboo shoots from Yingde, Guangdong, that were fermented for 1 year (GD 1Y) and 2 years (GD 2Y), and those from Liuzhou, Guangxi, that were fermented for 1 year (LZ 1Y).Comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry (GC×GC-TOF-MS) was employed for qualitative and semi-quantitative analysis, and odor activity values (OAV) were used to identify key aroma compounds.A total of 120 volatile compounds were identified, with alcohols and esters being the most abundant.Among the 44 compounds with OAV>1, 11 compounds such as (Z)-2-nonenal, 1-octen-3-one and 4-methylphenol had OAV>1 000, exhibiting extremely high odor activities and could be preliminarily identified as potential key compounds constituting the characteristic aroma of fermented bamboo shoots.Through principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), variable importance in projection (VIP), bonferroni-corrected P-values, and OAV, 15 key aroma differentiating compounds that distinguish the raw material regions and 26 that distinguish different fermentation years of Guangdong shoots were screened out.Overall, LZ 1Y had higher relative contents of alcohols, acids, esters, and hydrocarbons, while GD 1Y exhibited more prominent contents of aldehydes, ketones, phenols, ethers, heterocyclic compounds, and sulfur-containing compounds.As the fermentation period extended to two years, the variety of volatile compounds in GD samples (particularly alcohols) showed an increasing trend, but the content of most compounds categories decreased to varying degrees.This study provides a scientific basis for the standardized production, quality control and flavor quality improvement of fermented bamboo shoots.
  • A review of membrane separation technology for separation and purification of lactic acid
    MA Ruichuan, ZHANG Jingmin, FU Yingjie, WANG Ying, YU Chunjiang, WU Chuanfu, GAO Ming
    Food and Fermentation Industries. 2026, 52(12): 408-416. https://doi.org/10.13995/j.cnki.11-1802/ts.045433
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    Lactic acid production via biorefining has been widely adopted across the food, pharmaceutical, and chemical engineering industries—as well as other sectors—owing to its environmental sustainability, cost-effectiveness, and significant potential for greenhouse gas emission reduction.However, the inherent complexity of biorefining feedstocks leads to fermentation broths that contain various impurities—including residual microbial cells and soluble proteins—alongside relatively low lactic acid concentrations.Consequently, downstream separation and purification processes account for 40%-70% of the total production cost, representing a critical bottleneck hindering large-scale industrial implementation.Conventional separation techniques—such as chemical precipitation and solvent extraction—are plagued by high energy demand, substantial environmental pollution, and elevated operational costs.In contrast, membrane-based separation technologies have emerged as a highly promising alternative, offering key advantages including in-situ product recovery, absence of phase change, and markedly lower energy consumption.This paper provides a comprehensive review of the fundamental principles, key operational parameters, and recent advances in membrane fabrication for mainstream membrane processes—including ultrafiltration, nanofiltration, and electrodialysis.Particular emphasis is placed on optimization strategies for integrated membrane process design, as well as synergistic hybrid configurations combining membrane separation with complementary unit operations.Finally, persistent technical challenges—most notably membrane fouling and high capital/operational expenditures—are critically analyzed.The paper advocates a strategic approach centered on intelligent integration of multiple membrane technologies and their rational coupling with non-membrane separation methods.Prospects for future development—including next-generation membrane materials, process intensification, and digital process control—are also outlined.
  • Research progress on application of ozone technology in grain storage and processing
    QIANG Zhuangzhuang, QU Chenling, ZHANG Yuanyuan, LIU Xiangjiu, WANG Xiangning
    Food and Fermentation Industries. 2026, 52(12): 417-425. https://doi.org/10.13995/j.cnki.11-1802/ts.044285
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    This article reviews the relevant research on ozone technology in grain storage and processing.This paper systematically expounds the effects of ozone on the prevention and control of grain microorganisms, the degradation of mycotoxins, pest control, the removal of pesticide residues, and the quality of grain.Ozone reduces the total amount of mold and bacteria in grain varieties such as rice and wheat by destroying the cell structure of microorganisms.Ozone has a significant degradation effect on mycotoxins such as aflatoxin (AFT) and deoxynivalenol (DON), and the toxicity of the degradation products is significantly reduced.Ozone is also effective in killing stored grain pests and degrading organophosphorus pesticides to safety standards.Under appropriate concentration and processing time conditions, ozone can improve the quality of grains and processed products, such as enhancing the whiteness of flour and increasing the stability of dough.
  • Research progress on the effects of superheated steam treatment on the quality and safety characteristics of wheat flour and its processing by-products
    SONG Yunfei, WANG Ruihu, ZHANG Lu, LI Mengmeng, YANG Shuo, HE Xin, ZHANG Sucheng, LIU Yuanxiao, BIAN Ke
    Food and Fermentation Industries. 2026, 52(12): 426-435. https://doi.org/10.13995/j.cnki.11-1802/ts.044127
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    As a novel heat treatment method, superheated steam has advantages such as high heat transfer efficiency, energy conservation, environmental protection and safety.In recent years, it has been widely studied in the heat treatment of wheat.To comprehensively understand the application status of superheated steam in the heat treatment of wheat, and to analyze its application effect, mechanism and prospects, this paper summarizes and analyzes the research progress on the impact of superheated steam treatment on the quality and safety of wheat and its processing by-products.Firstly, the effects of superheated steam on the main components of wheat flour such as starch, protein and lipid, as well as on processing by-products such as bran and germ are analyzed.Then, the effects of superheated steam on the rheological properties of wheat dough, gelatinization properties of wheat flour and the content of damaged starch in wheat flour are described.Finally, the application of superheated steam in improving the safety of wheat is summarized, including the killing of microorganisms, the degradation of deoxynivalenol and the inactivation of enzymes.On this basis, the application prospects of superheated steam are prospected, in order to provide a reference for further expanding the application of superheated steam in wheat processing.
  • Research progress on immunoassay methods for common pathogenic Vibrio species
    HUANG Mingyue, HAN Lu, GONG Fang, LI Sijia, YU Xiang, WANG Kaile, CHEN Xiujin, LI Zhaozhou, WANG Yao, KANG Huaibin
    Food and Fermentation Industries. 2026, 52(12): 436-445. https://doi.org/10.13995/j.cnki.11-1802/ts.044445
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    Pathogenic Vibrio species are common foodborne pathogens in aquatic products and are a leading cause of food poisoning.Rapid, sensitive, and accurate detection methods are crucial for monitoring pathogenic Vibrio and preventing foodborne diseases.Immunoassay methods offer significant advantages in sensitivity, specificity, field applicability, and simplified sample preparation, making them a focal point in pathogenic Vibrio detection research.This review begins by summarizing the types of antibodies against pathogenic Vibrio and their preparation methods, and then examines the current applications of techniques such as enzyme-linked immunosorbent assay, immunofluorescence, immunochromatography, and immunomagnetic bead separation.It aims to provide references for the efficient monitoring and effective prevention of pathogenic Vibrio.
  • Research progress on prevention and control technologies for major citrus postharvest diseases and their mechanisms of action
    ZHOU Lan, GUO Xudong, ZOU Kun, GUO Zhiyong, LI Ao
    Food and Fermentation Industries. 2026, 52(12): 446-458. https://doi.org/10.13995/j.cnki.11-1802/ts.044411
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    Postharvest decay caused by pathogenic infections poses a significant threat to the citrus industry.This study systematically summarizes the major pathogenic fungi responsible for postharvest diseases and their characteristic symptoms.It comprehensively reviews the application of physical, chemical, and biological control technologies in postharvest citrus preservation.Physical methods, including heat treatment, ozone, irradiation, and controlled atmosphere storage, could effectively delay postharvest decay by inhibiting pathogen activity and regulating fruit metabolic processes.While chemical fungicides exhibit high efficacy, their application is constrained by risks of pesticide residue accumulation and the development of pathogen resistance.In contrast, natural preservatives (such as plant essential oils and antimicrobial peptides) and biological control agents (including antagonistic yeasts and Bacillus species) have emerged as promising alternatives, attracting significant research attention due to their environmentally friendly characteristics and food safety advantages.Furthermore, this study explored the modes of action targeting target cell membrane, cell wall, energy metabolism, and induced systemic resistance pathways, thereby elucidating the preservation effects and commercial application potential of these technologies.Future research should prioritize the development of efficient natural preservatives, the establishment of integrated control systems, the elucidation of underlying mechanisms via multi-omics technologies and molecular biology techniques, and the formulation of comprehensive safety and residue evaluation standards.These efforts will collectively provide a solid theoretical foundation for sustainable green preservation practices and industrial advancement in postharvest citrus management.
  • Medicine food homology substances:Health benefits, safety and application status in food field
    CAI Jinlian, MENG Dengni, HUANG Kai, CHEN Guanghua, WANG Liyi, WANG Qiming
    Food and Fermentation Industries. 2026, 52(12): 459-468. https://doi.org/10.13995/j.cnki.11-1802/ts.043585
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    With the rising of global health awareness, medicine food homology substances have emerged as research focus in the food and pharmaceutical industries because of their dual nutritional and medicinal properties.They not only provide the nutrients needed in daily life but also exhibit various biological activities (such as anti-fatigue, immune regulation and neuroprotection), exhibiting significant potential in the prevention and treatment of chronic diseases.This review elaborates the classification, health benefits, bioavailability, safety and application status of medicine food homology substances in the food field, and analyzes the current challenges in extraction technology and safety assessment, as well as looks forward to their future development direction in the food field, aiming to provide scientific basis and ideas for innovation in the food industry.
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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: Yao Su
Editor-in-charge: Yao Yongjie, Li Ye, Chen Yawei, Wang Xintian, Sun Guoxiao
Editor: Zheng Yue , Song Wenjie, Gao Chunyu, Zhao Su, Liu Zihan, Zhang Xue
English Editor: Chen Yawei Sun Guoxiao
Issuer: Liu Fang
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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