25 January 2026, Volume 51 Issue 24
    

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  • Secretion of recombinant lysozyme in Corynebacterium glutamicum
    TIAN Mingke, ZOU Yu, WU Xiaoyue, BAI Zhonghu, LI Kang, LIU Xiuxia
    Food and Fermentation Industries. 2025, 51(24): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.042318
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    Lysozyme, also known as cell wall hydrolase or peptidoglycan hydrolase, is a natural antimicrobial enzyme with broad-spectrum antibacterial activity and has been widely used in food preservation.Corynebacterium glutamicum, a food-safe strain, shows significant potential for lysozyme production.This study aimed to achieve the secretion and expression of recombinant lysozyme in C.glutamicum CGMCC1.15647.First, the expression of lysozymes from different sources in C.glutamicum was analyzed, and the lysozyme with optimal expression efficiency was selected as the target protein.The pGX19 vector was employed for secretory expression.Subsequently, multi-level optimizations were performed, including signal peptide screening, promoter and ribosome binding site (RBS) combinations, and enhancement of the transport system.Results showed that the Tat pathway signal peptide CgR0949 significantly improved recombinant lysozyme expression.After promoter and RBS optimization, the expression level increased by 2.3-fold.Overexpression of the Tat transport system from diverse sources further enhanced recombinant lysozyme production by 1.5-fold.Through these optimizations, the shake-flask fermentation yield of recombinant lysozyme reached 0.2 g/L, representing an 8.3-fold improvement over the initial strain.Finally, the recombinant protein was purified, and its enzymatic properties were characterized, revealing optimal activity at pH 7.5 and 35 ℃.This study is the first to achieve secretory expression of recombinant lysozyme in C.glutamicum.By integrating signal peptide screening, transcription-translation element optimization, and transport system reinforcement, it provides a novel strategy for efficient lysozyme production.
  • De novo synthesis of 2′-fucosyllactose through combinatorial metabolic engineering strategies in Escherichia coli
    PENG Linhui, YU Wenwen, DENG Jieying, XU Xianhao, LI Jianghua, DU Guocheng, LIU Long, LYU Xueqin
    Food and Fermentation Industries. 2025, 51(24): 9-17. https://doi.org/10.13995/j.cnki.11-1802/ts.042787
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    2′-Fucosyllactose (2′-FL), the most abundant human milk oligosaccharide component in human colostrum, plays crucial roles in maintaining intestinal ecological balance, resisting the adhesion of pathogenic bacteria, regulating the immune system, and promoting the development of the nervous system.In this study, Escherichia coli MG1655 was employed as the host strain.First, the α1,2-fucosyltransferase gene (futC) from Helicobacter pylori NCTC11639 was chromosomally integrated, enabling de novo 2′-FL biosynthesis using glycerol as the sole carbon source.Subsequently, a series of metabolic engineering strategies were implemented, including deletion of competing pathway genes (lacZ and wcaJ), overexpression of endogenous lactose permease (LacY), and enhancement of GDP-L-fucose synthesis pathway enzymes, thereby improving the supply of glycosyl donors and acceptors and significantly boosting 2′-FL productivity.Finally, replacement of wild-type FutC with the high-activity variant FutCV93I elevated 2′-FL titers to 6.57 g/L in shake flasks and 31.13 g/L in a 5 L bioreactor, providing important data support for the subsequent large-scale industrial production of 2′-FL.
  • Clinical study on efficacy of a microecological preparation combining stachyose and glutamine in alleviating irritable bowel syndrome
    DOU Wenxuan, ZHANG Chengcheng, YU Leilei, TIAN Fengwei, XUE Yuzheng, ZHAI Qixiao
    Food and Fermentation Industries. 2025, 51(24): 18-26. https://doi.org/10.13995/j.cnki.11-1802/ts.042825
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    Irritable bowel syndrome (IBS) is a chronic intestinal disorder characterized by abdominal pain, bloating, and abnormal bowel movements, and its occurrence is associated with gut microbiota dysbiosis.Studies have shown that stachyose can regulate the gut microbiota and promote the growth of beneficial bacteria, while glutamine helps to repair the intestinal mucosal barrier.Based on this, the present study aims to evaluate the efficacy of a synbiotic formulation combining stachyose and glutamine in improving IBS symptoms and modulating gut microbiota through a randomized, double-blind, placebo-controlled trial.A total of 60 IBS patients were recruited from the Affiliated Hospital of Jiangnan University in Wuxi for a four-week intervention with the synbiotic formulation.A commercially available probiotic product with known therapeutic effects on IBS was used as a positive control.Fecal samples were collected post-intervention for metagenomic sequencing to analyze differences in gut microbiota.Additionally, IBS severity and quality of life scales were assessed weekly.The results showed that after four weeks of intervention, disease severity in the synbiotic group was significantly improved, with a milder therapeutic effect compared to the probiotic control.Furthermore, the overall structure of the gut microbiota in patients exhibited significant changes.At the species level, the synbiotic formulation alleviated IBS symptoms by increasing the abundance of Bacteroides uniformis, Bacteroides ovatus, Faecalibacterium species, Bacteroides nordii, Akkermansia species, and Ruminococcus species.These findings provide a theoretical basis for the future application of prebiotic-based synbiotic formulations in relieving irritable bowel syndrome.
  • Effect of hydrophilic colloids on oil absorption characteristics of fried and coated meat products
    XU Yuyu, FAN Mingcong, LI Yan, WANG Li, QIAN Haifeng
    Food and Fermentation Industries. 2025, 51(24): 27-34. https://doi.org/10.13995/j.cnki.11-1802/ts.042412
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    Fried batter-coated foods exhibit unique flavors and convenience, but their high oil content conflicts with the low-fat health demands of most consumers.Adding hydrocolloids can effectively reduce oil absorption in fried products.This study investigates the effects of four hydrocolloid, including guar gum, pectin, sodium alginate, and xanthan gum, on oil absorption in fried batter-coated meat products.This study analyzed their impacts on post-frying water content, water distribution, oil content, crystallinity, crystal structure, thermodynamic properties, microstructure, and oil distribution in the coated crust.Results showed that batters with hydrocolloids exhibited higher water content, improved water-holding capacity, and greater relative bound water content compared to the control group, while their oil content remained lower.Hydrocolloids enhanced the endothermic enthalpy of samples and positively maintained starch crystal structures and double-helix configurations.Scanning electron microscopy and confocal laser scanning microscopy revealed that hydrocolloids promote the formation of a denser network structure in the batter, effectively reducing oil penetration during frying.This study provides new insights for reducing oil absorption in batter-coated foods during frying.
  • Construction of a CRISPR-based bidirectional transcriptional regulation system in Bacillus subtilis for metabolic network controls
    LIU Jifu, YU Wenwen, XU Xianhao, WU Yaokang, LIU Yanfeng, LI Jianghua, DU Guocheng, LYU Xueqin, LIU Long
    Food and Fermentation Industries. 2025, 51(24): 35-42. https://doi.org/10.13995/j.cnki.11-1802/ts.042725
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    CRISPR-based transcriptional regulation systems have been widely employed for precise metabolic network control in microbial cell factories.However, the development of CRISPR activation (CRISPRa) systems in Gram-positive bacteria, particularly Bacillus subtilis, remains limited due to unclear activation domains and narrow effective windows.In this study, we constructed a bidirectional CRISPR-based regulation system in B.subtilis, capable of simultaneously activating and repressing multiple target genes.First, we established CRISPRa and CRISPR interference (CRISPRi) systems based on dCpf1 fused with activation domains (dCpf1-AD) and identified RemA as a highly efficient activation domain, enabling bidirectional regulation of multiple target genes.Second, we improved the transcriptional activation efficiency by optimizing protein scaffold structures, enhancing expression levels, and introducing random mutagenesis within the activation domain, resulting in a 36.7% and 40.5% increase in sfGFP and mCherry expression, respectively.Finally, we applied this system to a riboflavin-producing strain and simultaneously activated and repressed three key genes involved in riboflavin biosynthesis, leading to an 8.7-fold increase in riboflavin production, reaching 227.5 mg/L.This study provides a novel approach for constructing B.subtilis-based microbial cell factories with enhanced metabolic productivity.
  • Preparation and application for monitoring shrimp freshness of indicator films based on purple cabbage anthocyanin
    TANG Junyang, WANG Yang, JIANG Chunyan, DENG Hongdong, ZHAO Yue, HUI Teng, FANG Zhengfeng, CHEN Saiyan
    Food and Fermentation Industries. 2025, 51(24): 43-49. https://doi.org/10.13995/j.cnki.11-1802/ts.042111
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    In this study, the indicator films with microcrystalline cellulose/potato starch matrix and indicator (purple cabbage anthocyanin, PCA) were synthesized and characterized.The effects of different PCA contents on the microstructure, physical properties, mechanical properties, pH sensitivity, and environmental stability of the indicator film were analyzed.Results showed that structure of the indicator film containing 6 g/L PCAs were uniform and the comprehensive properties of the indicator film was improved with water absorption rate (147.92%), the water solubility (25.72%), the water vapor permeability [1.59×10-10 g·m/(m2·Pa·s)], the tensile strength (18.43 MPa), the elongation at break (5.59), excellent environmental stability and high pH sensitivity.When it was used in monitoring shrimp freshness, the total volatile basic nitr value and pH value of shrimp increased from 5.97 mg/100 g to 44.38 mg/100 g and 6.77 to 7.68 at 8 days at 4 ℃, respectively.Meanwhile, the film changed from red to gray pink, and the color change was visible.This research can provide reference to develop freshness indicator film for aquatic products.
  • Regulatory effect of different dietary lipids on metabolic disorders in high-fat diet mice
    LI Yanxiang, ZHANG Jiehan, ZHANG Ying, GUAN Xiao
    Food and Fermentation Industries. 2025, 51(24): 50-57. https://doi.org/10.13995/j.cnki.11-1802/ts.042673
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    Obesity and its associated metabolic disorders are closely linked to chronic inflammation, oxidative stress, and intestinal dysfunction induced by high-fat diet (HFD).Systematically evaluated the intervention effects of α-linolenic acid (ALA), conjugated linoleic acid (CLA), and oleic acid (OA) on HFD-induced metabolic disorders in obese mice.C57BL/6 J mouse model was established with a high-fat diet and divided into the following groups, including control group (Con), HFD group, eicosapentaenoic acid (EPA) positive control group, and ALA, CLA, or OA intervention groups (n=8 per group).After 4 weeks of intervention, the weight, lipid levels, intestinal tissue morphology, and levels of inflammation and oxidative stress in mice were analyzed.The results indicated that both ALA and EPA significantly inhibited weight gain, reduced the serum and liver TC, TG, and LDL-C levels and increased the HDL-C levels.Furthermore, these fatty acids reversed the shortening of intestinal villi caused by HFD, increased the villus-crypt ratio, inhibited the expression of small intestinal inflammatory factors TNF-α and IL-1β, and improved the oxidative stress by increasing superoxide dismutase, glutathione, and catalase activities while decreasing malondialdehyde content.In contrast, interventions with CLA or OA had no significant regulatory effect.The study demonstrated that ALA had anti-obesity properties along with protective effects on the small intestine.These findings provide a foundation for precise dietary lipid regulation in addressing metabolic syndrome.
  • Application of non-Saccharomyces cerevisiae in beer brewing and its influence on beer flavor
    GAO Xintong, LIU Chunfeng, NIU Chengtuo, ZHENG Feiyun, LI Qi, WANG Jinjing
    Food and Fermentation Industries. 2025, 51(24): 58-68. https://doi.org/10.13995/j.cnki.11-1802/ts.041910
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    The present study was conducted to investigate the yeast strain Wickerhamomyces anomalus M3, which had previously been identified for its high β-glucosidase and β-lyase activities.The strain was co-fermented with Saccharomyces cerevisiae US-05 to optimize the brewing process.The effects of fermentation temperature, inoculation ratio, and inoculation sequence on the volatile compounds and fermentation performance of beer were comprehensively analyzed.Additionally, the physicochemical parameters and flavor compounds of the final beer were evaluated.Results demonstrated that the optimal conditions for mixed fermentation were a fermentation temperature of 22 ℃, an inoculation ratio of US-05∶M3=1∶2, and staggered inoculation with a one-day interval.Compared with beer fermented solely with US-05, the beer produced by mixed fermentation exhibited significant increases in key esters, with ethyl acetate increasing by 36.36%, isoamyl acetate by 15.66%, ethyl laurate by 57.79%, and 3-sulfanylhexan-1-ol by 70.28%.Furthermore, β-citronellol (14.14 μg/L) and α-terpineol (37.23 μg/L) were detected in the co-fermented beer but were absent in beer fermented exclusively with US-05, indicating that these compounds were generated during the fermentation process involving M3.The mixed fermentation also significantly enhanced the concentrations of ethyl hexanoate, ethyl octanoate, and ethyl decanoate.Sensory evaluation revealed that the co-fermented beer achieved the highest scores for citrus, tropical fruit, and stone fruit aroma attributes.It also outperformed beer fermented solely with US-05 in terms of aroma, taste, and overall balance.These findings suggest that W.anomalus M3 has the potential to enhance beer aroma and create uniquely styled beers when applied in fermentation processes.
  • Improvement of agar quality based on biological desulfation
    YU Mengjiao, ZHAI Xiaomei, SUN Jiankun, LIU Zhen
    Food and Fermentation Industries. 2025, 51(24): 69-74. https://doi.org/10.13995/j.cnki.11-1802/ts.042262
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    To further enhance the effect of biological agar desulfation and promote the green transformation of the agar industry, this study attempted to utilize a safe strain of Yarrowia lipolytica for agar desulfation.Additionally, the study employed strains of Y.lipolytica and Priestia megaterium to ferment and desulfurize agar through continuous transfer.Results showed that Y.lipolytica could grow with agar as the only sulfur source and did not rely on agar as a carbon source.The quality of the strip agar was most significantly improved through the desulfation of different forms of agar.The desulfation rate of agar was as high as 96.19%, the sulfur content was reduced to 0.04%, and the gel strength reached 959.63 g/cm2, which was 165.08% higher than that of the original agar by continuous transfer using Y.lipolytica, and the quality of the desulfurized agar was close to the agarose level and could be applied to gel electrophoresis, indicating that the strain of Y.lipolytica could effectively improve the quality of agar.The sulfur content of agar reached 0.13%, the desulfation rate reached 88.04%, and the gel strength reached 1 067.78 g/cm2, which was increased by 194.95% by continuous transfer using P.megaterium, which effectively improved the quality of agar.
  • Machine algorithm combined with spectral principal component feature fusion for discriminative study of Qingke liquor
    ZHAO Yuxia, WANG Ru, ZHANG Shizhi, YIN Bo, ZHANG Mingjin
    Food and Fermentation Industries. 2025, 51(24): 75-85. https://doi.org/10.13995/j.cnki.11-1802/ts.041311
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    This study established a qualitative analysis model based on spectral fusion to achieve rapid identification of the protected geographical indication product “Huzhu” Qingke liquor. Ultraviolet (UV) and near-infrared (NIR) spectra of Baijiu were collected and preprocessed using four methods. Principal component feature extraction was employed to integrate multispectral information through data layer and feature layer strategies. The modeling effectiveness was evaluated by comparing the performance metrics of partial least square-discriminant analysis (PLS-DA), random forest (RF), back propagation neural network (BPNN), and radial basis function neural network (RBF-NN) models. Results indicated that the PLS-DA model built with variables derived from second derivative preprocessing and principal component feature extraction performed the best, achieving sensitivity, specificity, and area under the curve (AUC) of receiver operating characteristic (ROC) of 1.000, 0.966 7, and 0.962 4 in the prediction set, respectively. The RF model optimized by principal component feature extraction of raw spectra and Savitzky-Golay smooth (SG) spectra achieved the highest classification accuracy of 100% in both training and prediction sets. The BPNN model established with principal component variables from raw UV spectra and SG-preprocessed spectra demonstrated the best recognition performance, with a prediction set classification accuracy of 100% and a prediction coefficient of determination of 1, while the mean squared error (MSE) was less than 0.03. Principal component analysis-radial basis function neural network (PCA-RBF-NN) classification yielded optimal results, achieving 100% classification accuracy in both training and prediction sets. The RBF-NN model built from full NIR spectra after SNV preprocessing also produced the best classification results, with 100% accuracy in both training and test sets. The UV-NIR LF raw spectra and SG-preprocessed spectra classification results were the most optimal, achieving 100% classification accuracy in both training and test sets. Consequently, the spectral data variables used for principal component feature extraction modeling were significantly reduced, effectively simplifying the classification model while maintaining performance parity with models built using full wavelengths. This study provides a feasible method for rapid, non-destructive identification of “Huzhu” Qingke liquor.
  • Regulatory effect of piceatannol on lipid metabolism of HepG2 cells induced by sodium palmitate through PPARα
    CHEN Fuchun, XU Ben, SHEN Weijun, LIU Lei, WAN Fachun, CHENG Anwei
    Food and Fermentation Industries. 2025, 51(24): 86-94. https://doi.org/10.13995/j.cnki.11-1802/ts.042369
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    This study aimed to investigate the effects of taxifolin (TAX) on palmitic acid (PA)-induced lipid metabolism in HepG2 cells and its regulatory mechanisms.Using the CCK8 assay determined the appropriate modeling concentration of PA and the safe concentration of TAX.Oil Red O staining validated the establishment of the model.Triglyceride (TG) and reactive oxygen species (ROS) levels were measured to assess lipid accumulation and oxidative stress.Real-time quantitative reverse transcription PCR (RT-qPCR) analyzed the gene expression of acetyl-CoA carboxylase (ACC), stearoyl-CoA desaturase (SCD), CCAAT/enhancer-binding protein α (C/EBP-α), sterol regulatory element-binding protein 1C (SREBP-1C), and peroxisome proliferator-activated receptor α (PPARα).Western blot (WB) detected the protein expression of fatty acid synthase (FAS), cluster of differentiation 36 (CD36), adenosine monophosphate-activated protein kinase (AMPK), and PPARα.Immunofluorescence was used to determine the protein expression levels of FAS and PPARα.Small interfering RNA (siRNA) was used to silence PPARα to further validate the regulatory mechanism of TAX on lipid metabolism.TAX at 150 μmol/L significantly reduced TG levels in PA-treated HepG2 cells (P<0.01).All concentrations of TAX significantly decreased ROS levels (P<0.01).At 150 μmol/L, TAX significantly downregulated the mRNA expression of ACC, SCD, C/EBP-α, and SREBP-1C, while upregulating PPARα mRNA expression (P<0.01).All concentrations of TAX significantly upregulated PPARα protein expression and AMPK phosphorylation levels (P<0.05), while significantly downregulating FAS and CD36 protein expression (P<0.01).Immunofluorescence results showed that all concentrations of TAX significantly upregulated PPARα and downregulated FAS fluorescence intensity (P<0.01).siRNA-mediated PPARα silencing inhibited the protective effects of TAX.Taxifolin can mediate the PPARα signaling pathway to regulate lipid accumulation and ameliorate PA-induced lipid metabolism disorder in HepG2 cells.
  • Influence of different pretreatment methods of wheat on quality of wheat Qu and Huangjiu
    WANG Cheng, LIU Shuangping, ZHOU Zhilei, SUN Aibao, XU Yuezheng, MAO Jian
    Food and Fermentation Industries. 2025, 51(24): 95-104. https://doi.org/10.13995/j.cnki.11-1802/ts.041426
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    In this paper, wheat was treated by milling, baking, steaming and malting, and the effects of different treatments on wheat quality, Qu making and Huangjiu flavor were comparatively analyzed.Results showed that compared with the milling group, the glucoamylase activity of the malting and steaming groups respectively increased 138.6% and 72%, the amylase activity increased 98.35% and 91.8%.On the display of the Huangjiu, compared with the milling group, the alcohol content of the steaming group was increased 9.53%, the acidity of the steaming group, the baking group and the malting group were decreased 8.11%, 19.12%, and 16.91%, and the amino nitrogen was increased 45.92%, 45.74%, and 22.21%;On volatile flavor compounds, compared with the milling group, the polyphenol content of the steaming group increased 215.64%, the aldehydes, ketones and nitrogen compounds of the baking group increased 35.27% and 399.77%, and the ester content of the germination group increased 29.61%.This provided a new direction for the optimization of the Qu making process and flavor regulation of mechanized Huangjiu.
  • Succession of bacterial microbial flora during fermentation of characteristic Xiaoqu liquor from Lingnan region
    WANG Hongnan, CHEN Xin, ZHONG Xianfeng, REN Hong, WU Shili, HUANG Guidong
    Food and Fermentation Industries. 2025, 51(24): 105-110. https://doi.org/10.13995/j.cnki.11-1802/ts.042395
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    To understand the bacterial community composition and succession characteristics of Xiaoqu liquor from Lingnan region during the brewing process, the bacterial community diversity at different production stages was analyzed by high-throughput sequencing technology, using Xiaoqu liquor from Lingnan region from a distillery in Shunde district, Foshan city, Guangdong province, as the research object.Results showed that with the prolongation of fermentation time, the species richness of bacterial flora decreased as a whole, and the species diversity decreased first and then increased.Lactic acid bacteria were the absolute dominant bacteria in the whole fermentation process.Under the threshold of relative abundance ≥1.0%, the bacterial phyla in Xiaoqu liquor from Lingnan region included Firmicutes, Proteobacteria, Cyanobacteria and Actinobacteriota, and Firmicutes was the absolute dominant phylum in each fermentation period.The bacterial genera include Limosilactobacillus, Weissella, Lactococcus, Lactobacillus, Acetobacter, Rothia, Leuconostoc, Pediococcus, and Enterobacter.Weissella dominated at 0 h of fermentation, and Limosilactobacillus became the absolute dominant genus in other fermentation stages.In this study, the succession and change of bacterial flora were explored during the fermentation process of Xiaoqu liquor from Lingnan region, which provided a scientific data reference for the process optimization and quality control of Xiaoqu baijiu brewing.
  • Impact of different drying methods on texture and flavor of Agaricus bisporus-based vegetarian jerky
    YU Wangfei, WU Laichun, LIU Ruiling, CHEN Huizhi, NIU Ben, FANG Xiangjun, CHEN Hangjun, MU Honglei, HAN Yanchao, YIN Ming, GAO Haiyan, WANG Guannan
    Food and Fermentation Industries. 2025, 51(24): 111-120. https://doi.org/10.13995/j.cnki.11-1802/ts.042449
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    This study used soy protein-based artificial meat as a matrix, incorporating Agaricus bisporus to produce vegetarian jerky.The samples were processed using hot air drying and vacuum freeze-drying.The study analyzed the quality characteristics of the final products, including texture, color, microstructure, and sensory properties.Additionally, electronic nose, electronic tongue, and gas chromatography-ion mobility spectroscopy were used to analyze volatile flavor compounds qualitatively and quantitatively.The study investigated how the addition of A.bisporus and the choice of drying method influenced the quality and flavor characteristics of the products.Results showed that the addition of A.bisporus enhanced the umami richness and nutritional value of the dried vegetarian meat, significantly improving its texture, color, and flavor, making it closer to traditional meat products.Vacuum freeze-dried samples had a softer texture and lighter color.They also retained more nutrients and tasted closer to natural ingredients.In contrast, hot air-dried samples exhibited a firmer texture and darker color, with a more intense aroma.This method also offered lower cost and higher production efficiency, making it more suitable for commercial production of vegetarian jerky.
  • Formation mechanisms and control of heterocyclic amines in amino acid-based simulation system
    CHEN Jianming, HUANG Xinya, TANG Mi, DAI Hongjie, ZHANG Yuhao, MA Liang
    Food and Fermentation Industries. 2025, 51(24): 121-128. https://doi.org/10.13995/j.cnki.11-1802/ts.042468
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    Heterocyclic aromatic amines (HAAs) are recognized as a widespread potential carcinogen in high-temperature processed foods.This study aimed to explore the formation mechanism of HAAs by using threonine as the primary precursor to establish an amino acid simulation system.The effects of temperature, duration, non-precursor amino acids (aspartate and glutamic acid), lipids and polyphenols on the formation of HAAs were systematically investigated.Experiments with simulated systems revealed that an increase in temperature resulted in a significant promotion effect on the generation of IQx, MeIQ, 8-MeIQx, 4,8-DiMeIQx, Harman and Norharman.Furthermore, an increase in heating time led to an enhancement in the production of IQx, MeIQ, 8-MeIQx, 4,8-DiMeIQx, Harman and Norharman, but prolonged heating time led to the degradation of MeIQ and Harman.Notably, aspartic and glutamic acid exhibited substantial inhibitory effects on various HAAs, including IQx, MeIQ, Norharman, 4,8-DiMeIQx, and Harman.However, glutamate was found to be involved in the production of 4,7,8-TeiMeIQx in the threonine system.The lipid promoted the production of MeIQ, Norharman and Trp-P-1, but inhibited the production of 4, 8-Dimeiqx and Harman.Exogenous polyphenols have been demonstrated to exert a significant inhibitory effect on the formation of Harman, Norharman, 4,8-DiMeIQx and 4,7,8-TeiMeIQx.This study has revealed the differential regulatory mechanism of amino acid types and reaction conditions on the production of HAAs, and provided a theoretical basis for reducing HAAs during frie.
  • Optimization of sea buckthorn seed oil extraction and analysis of its fatty acid and triacylglycerol composition
    TIAN Yu, REN Guangling, WANG Shuya, CAO Xi
    Food and Fermentation Industries. 2025, 51(24): 129-136. https://doi.org/10.13995/j.cnki.11-1802/ts.042895
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    To promote the development and utilization of sea buckthorn seed oil, this study was carried out to optimize the extraction conditions using response surface methodology.Furthermore, the fatty acid composition and positional distribution were analyzed using GC, and the triacylglycerol composition and the major triacylglycerol type of the extracted sea buckthorn seed oil were analyzed using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS).Results showed that the optimal extraction conditions were crushing time of 12 s, solvent petroleum ether, sea buckthorn seed powder quality of 1.8 g (material-liquid ratio of 1∶33.3), and soaking time of 31 min.Under these conditions, the oil content of the sea buckthorn seeds was found to be 9.36%.A total of 14 fatty acids were detected in sea buckthorn seed oil.The most abundant were α-linolenic acid (30.37%), linoleic acid (30.17%), and oleic acid (20.21%).These three fatty acids also had the highest contents in the sn-2 position of the oil.All triacylglycerols in sea buckthorn seed oil were unsaturated fatty acids in at least one position, and 68.52% of the triacylglycerols were unsaturated fatty acids in all three positions.The most abundant triacylglycerols were OLL (34.15%) and OOL (26.33%), where O represented oleic acid and L represents linoleic acid.In this study, the isomeric configurations of 10 triacylglycerols containing more than 1% were also analyzed and determined based on the abundance ratio of MS/MS ions.This study provides a foundation for further research and utilization of sea buckthorn seed oil.
  • Metabolic reconstruction and fermentation optimization of N-acetylglucosamine in Corynebacterium glutamicum
    LIU Siqi, YU Wenwen, XU Xianhao, WU Yaokang, LI Jianghua, DU Guocheng, LYU Xueqin, LIU Long
    Food and Fermentation Industries. 2025, 51(24): 137-146. https://doi.org/10.13995/j.cnki.11-1802/ts.042082
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    N-acetylglucosamine (GlcNAc), an important functional monosaccharide, plays a significant role in alleviating arthritis and treating osteoporosis.Microbial fermentation is the primary method for GlcNAc production;however, the commonly used natural medium, corn steep liquor, has complex components and poor stability, which can lead to variations between fermentation batches, hindering industrial-scale production.In this study, Corynebacterium glutamicum S9114 was used as the host.By introducing an exogenous GlcNAc synthetic pathway and blocking its degradation pathway, a GlcNAc-producing strain named Cg5 was constructed.In a 500 mL shake flask fermentation for 72 h, the GlcNAc titer reached 14.4 g/L.Furthermore, by optimizing the gene expression framework and utilizing promoter engineering to enhance the expression of key enzymes, the recombinant strain Cg10 with high synthetic efficiency was constructed.The GlcNAc titer increased to 28.8 g/L in shake flask.Additionally, to minimize the impact of corn steep liquor on fermentation outcomes, the composition of corn steep liquor was analyzed, and the optimal inorganic medium components were determined through response surface methodology.Using the optimized inorganic medium, the GlcNAc titer reached 27.5 g/L, which was comparable to the results obtained with the corn steep liquor-based medium.Overall, this study provides important process parameters and theoretical support for the industrial application of C.glutamicum in GlcNAc production through the construction of high-efficiency recombinant strain for GlcNAc synthesis and the use of optimized inorganic medium for fermentation.
  • Effects of drying method on puffing performance of glutinous rice
    ZHOU Shulan, REN Meiling, NIU Cailin, ZHAO Guohua, YE Fayin
    Food and Fermentation Industries. 2025, 51(24): 147-155. https://doi.org/10.13995/j.cnki.11-1802/ts.042418
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    The traditional processing of puffed glutinous rice mainly includes several steps such as cooking glutinous rice, shade drying, and thermal puffing.The effects of drying methods on the puffing performance of starch materials were investigated using cooked glutinous rice as a model.The glutinous rice was steamed and subjected to different drying methods, including shade drying (with room temperature ventilation in the drying area), oven-drying (without humidity control), and constant temperature and humidity-controlled drying (with a relative humidity of 77%).The cooked glutinous rice was dried to a moisture content of about 13%.Then, its moisture state and distribution, starch relative crystallinity, and degree of short-range order were characterized.At the same time, indicators such as expansion rate, the specific volume of puffed glutinous rice, and textural characteristics and sensory properties were measured.Results showed that the shade-dried glutinous rice had high relative crystallinity (21.95%) and expansion rate (333.76%), and the puffed glutinous rice had good overall acceptability.As the drying temperature gradually increased from room temperature (25 ℃) to 55 ℃, the relative crystallinity and expansion rate of dried glutinous rice, and the overall acceptability of puffed product significantly decreased.At the same drying temperature, a higher relative humidity (77%) led to increases in the proportion of bound water, starch relative crystallinity, and expansion rate of dried cooked glutinous rice.The expansion rate of dried glutinous rice was positively correlated with the proportion of immobilized water, the starch relative crystallinity, and the degree of short-range order.Starch retrogradation in cooked glutinous rice during drying was beneficial for its thermal puffing.This study could provide a reference for selecting the drying method of starchy materials in puffing processing.
  • Effect of dietary fiber from different sources on comprehensive quality of rice pudding
    ZHAO Huike, LIU Yiwei, HE Mengyao, ZHU Yu, WANG Xuan, LIU Fengru
    Food and Fermentation Industries. 2025, 51(24): 156-162. https://doi.org/10.13995/j.cnki.11-1802/ts.042570
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    To investigate the impact of incorporating dietary fiber from different sources on the physicochemical properties of rice pudding, a systematic study was conducted using differential scanning calorimetry (DSC), texture profile analysis (TPA), and in vitro digestion methods to evaluate their thermal stability, texture properties, and glycemic index (GI).Results showed that extracted-source dietary fibers (polydextrose and inulin) improved the thermal stability and freeze-thaw stability of rice pudding more significantly than cereal-source dietary fibers (buckwheat, corn, and oat).Specifically, polydextrose was effective in lowering the thermal loss rate of rice pudding from 11.8% to 4.39% and enhancing its water holding capacity from 84.03% to 89.09%.Likewise, inulin reduced the thermal loss rate to 5.1% and improved the water holding capacity to 88.48%.Concerning texture, the viscosity of the samples increased with the addition of dietary fiber.Notably, cereal-source dietary fibers enhanced the chewiness and cohesiveness of the samples, while extracted-source dietary fibers resulted in a decrease in these attributes.Regarding glycemic index, the addition of each fiber type resulted in the following decreases in rice pudding's GI:buckwheat decreased it to 72.86 mg/g, corn to 66.08 mg/g, oat to 70.57 mg/g, polydextrose to 64.82 mg/g, and inulin to 65.32 mg/g, each in comparison to the original value of 78.88 mg/g.Functional fibers exhibited a more pronounced effect on blood sugar regulation.This study provided theoretical support for improving the quality of starch-based products.
  • Study on mechanism of citric acid-induced deamidation improving emulsifying properties of wheat gluten
    PENG Jiaqi, CHEN Lin, JI Wenjin, YU Lin
    Food and Fermentation Industries. 2025, 51(24): 163-171. https://doi.org/10.13995/j.cnki.11-1802/ts.042585
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    To investigate the improvement of the emulsifying properties of wheat gluten (WG) by citric acid-induced deamidation modification, this study analyzed the particle size distribution, emulsion separation, and microstructure of deamidated wheat gluten (DWG) emulsions.Solubility, zeta potential, surface hydrophobicity, secondary structure, and interfacial characteristics of WG and DWG were compared.The results showed that after subjecting WG to a 24-hour deamidation treatment with 0.3 mol/L citric acid at 70 ℃ for 24 h (DWG24), the degree of deamidation and hydrolysis reached 32.83% and 6.57%, respectively.Deamidation enhanced the electrostatic repulsion between DWG24 molecules, shifted the isoelectric point toward acidity, and increased solubility from 7.85% to 65.92%.Compared to WG, DWG24 formed a stable emulsion with a smaller particle size (d4,3=0.60 μm) at a lower mass concentration (20 g/L).Confocal laser scanning microscopy (CLSM) revealed that WG contained a large number of insoluble protein particles, which adsorbed onto the oil-water interface during homogenization, leading to droplet aggregation and flocculation.After deamidation, DWG24 exhibited significantly higher surface hydrophobicity.Its secondary structure showed a reduced α-helix/β-sheet ratio and increased random coil content, leading to enhanced molecular flexibility.These changes allowed DWG24 to rapidly adsorb and unfold at the oil-water interface.The improved interfacial behavior effectively prevented emulsion droplet coalescence during homogenization.The above results demonstrated that deamidation significantly improved the emulsification performance and stability of DWG24, broadening the application of WG in food fields such as protein beverages, ice cream, and salad dressings.
  • Bacterial diversity analysis, isolation and identification of lactic acid bacteria of Zha-chili in Zunyi region
    YANG Xinyi, HUANG Yi, YANG Ying, LI Weihua, WANG Ting, GUO Zhuang, WANG Yurong
    Food and Fermentation Industries. 2025, 51(24): 172-177. https://doi.org/10.13995/j.cnki.11-1802/ts.042590
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    Sixteen samples of Zha-chili were collected from Zunyi region as the research object.The bacterial diversity was analyzed using PacBio single molecule real time (SMRT) sequencing technology, and pure culture technology was used to isolate and identify lactic acid bacteria.The results of genus level analysis showed that the dominant bacterial genera were mainly Levilactobacillus, Lactobacillus, and Companiobacillus, with average relative contents of 33.57%, 32.79%, and 13.30%, respectively.The results at the species level showed that the dominant bacterial species were mainly Lactobacillus acetollerans, with an average relative content of 30.34%.The analysis results of operational taxonomic units (OTUs) showed that the core bacterial groups were OTU3240 and OTU2736 belonging to the genus Levilactobacillus, with a cumulative relative content of 8.56%.The pure culture results showed that a total of 59 strains of lactic acid bacteria were isolated from Zha-chili, which were identified as 15 species belonging to 8 genera.Among them, the dominant isolates were Companilactobacillus.alimentarius, Lactiplantibacillus.plantarum, and Lactiplantibacillus.pentosus, accounting for 23.73%, 22.03%, and 11.86% of the total isolates, respectively.From this, it can be seen that the Zha-chili from Zunyi region contains abundant resources of lactic acid bacteria and has high species diversity.
  • Analysis of microbial community structure of precooked dishes based on high-throughput sequencing technology
    ZHAO Fang, ZHOU Kangning, HAO Lihua, PAN Pengyun, YANG Tianyu
    Food and Fermentation Industries. 2025, 51(24): 178-186. https://doi.org/10.13995/j.cnki.11-1802/ts.042526
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    This research focuses on the microbial community structure and diversity of different types of precooked dishes.The microbial diversity and community structure in 69 samples from four categories (pork-based, chicken-based, fish-based, and shrimp-based) were analyzed by the Illumina high-throughput sequencing platform.Results showed that 25 162 OTUs were identified, of which only 0.84% were shared across the four precooked dishes, indicating both high overall species richness and distinct community assemblages among precooked dishes.Alpha and Beta diversity analyses showed that pork-based precooked dishes had the highest microbial richness, while fish-based precooked dishes exhibited the lowest.Chicken-based precooked dishes demonstrated the most even distribution, and shrimp-based precooked dishes had the fewest taxa and the lowest evenness.Principal component analysis (PCA) revealed a clear separation between livestock-derived (pork and chicken) and aquatic-derived (fish and shrimp) precooked dishes.At the phylum level, Proteobacteria dominated across all precooked dishes.At finer taxonomic resolution, chicken-based precooked dishes were enriched in Acinetobacter, shrimp-based precooked dishes in Leuconostoc, fish-based precooked dishes in Psychrobacter and Chryseobacterium, and pork-based precooked dishes in Bacillus.Cluster analysis further showed that the microbial communities of the pork- and chicken-based precooked dishes exhibited a certain degree of similarity.These findings provide an important theoretical framework and data support for microbial safety control and quality assurance in the production of precooked dishes.
  • Effect of cold plasma pretreatment on quality of dry-cured grass carp during storage
    CAO Panpan, LIU Shulai, ZHOU Xuxia, DING Yuting, KE Zhigang
    Food and Fermentation Industries. 2025, 51(24): 187-197. https://doi.org/10.13995/j.cnki.11-1802/ts.042661
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    Fresh grass carp blocks underwent a series of processing steps, including cold plasma (CP) treatment, pickling, and drying, to produce dry-cured grass carp, referred to as the CP treatment group.In contrast, the dry-cured grass carp that did not receive CP pretreatment served as the control group.Both groups were stored at temperatures of 4 ℃ and 25 ℃, and various quality parameters were evaluated, including freshness (total bacterial count and total volatile base nitrogen (TVB-N)), sensory attributes (texture and color), and physicochemical characteristics (lipid oxidation, fatty acid composition, and protein oxidation).Furthermore, the correlations among these indicators were analyzed to assess the impact of CP pretreatment on the storage quality of the dry-cured fish.Results indicated that CP pretreatment significantly inhibited microbial growth and the increase in TVB-N values in dry-cured grass carp during storage, thereby delaying spoilage.Sensory evaluations demonstrated that CP pretreatment markedly improved the hardness and chewiness of the dry-cured grass carp, delayed the decline in elasticity and cohesiveness throughout storage, and enhanced the lightness and redness of the fish meat.Analysis of physicochemical indices revealed that CP pretreatment, to a certain extent, accelerated the oxidation of lipids and proteins.Specifically, there was an increase in the relative content of saturated fatty acids, while the content of unsaturated fatty acids decreased, with more pronounced oxidation observed at the 25 ℃ storage condition.Correlation heat map analysis indicated significant relationships among various quality indicators during storage(P＜0.05).In conclusion, CP pretreatment effectively delayed spoilage and the deterioration of sensory quality in dry-cured fish during storage;however, it also accelerated the oxidation of lipids and proteins to a certain extent.
  • Evaluation of nutritional value in yellow chicken oligopeptide and study on its in vitro & in vivo digestion and absorption
    XUE Chen, WANG Xinze, LIU Ting, LI Miao, FENG Jiefang, ZENG Xianjun, YE Xuefei, YANG Yuxin, CHEN Liang, FANG Lei
    Food and Fermentation Industries. 2025, 51(24): 198-204. https://doi.org/10.13995/j.cnki.11-1802/ts.042652
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    This study investigated the nutritional value and digestive absorption characteristics of yellow chicken oligopeptides.This study evaluated its nutritional profile by analyzing amino acid composition and molecular weight distribution.Using in vitro simulated gastrointestinal digestion and rat fecal metabolic balance tests, This study assessed its digestion and absorption efficiency.Results indicated that TAA of yellow chicken oligopeptides reached 80.609 g/100 g, with EAA accounting for 32.13%, and the SRC being 64.83%, which was close to the ideal pattern recommended by WHO/FAO.Compared to chicken soup protein, the Mw of yellow chicken oligopeptides was approximately 1/18 of that of chicken soup protein.Components below 2 000 Da make up 95.39% of the oligopeptides, which was about 2.14 times higher than that of egg protein.These smaller molecular peptides were more suitable for efficient absorption.The PDT of yellow chicken oligopeptides was significantly higher (>95%, P<0.05) than that of chicken meat (58.89%) and chicken soup (84.44%), suggesting that yellow chicken oligopeptides were more easily broken down and absorbed in the gastrointestinal tract.Rat fecal nitrogen balance test results showed that the BV of yellow chicken oligopeptides was 98.01%, and the NPU was 97.85%.Both values were significantly higher than those of chicken soup and chicken meat, and showed no significant difference compared to the yellow chicken oligopeptide-sea cucumber-matsutake group.This indicated a significant advantage in the metabolic utilization of yellow chicken oligopeptides.This study provides a theoretical basis for the high-value utilization of yellow chicken protein resources and lays the foundation for its application in the development of precision nutritional supplements.
  • Quality changes and shelf-life prediction model establishment of duck meat during cold storage
    JIA Shiliang, XIN Dekang, CHU Xiaona, SHEN Yeqi, YAO Jigang, WANG Yanbo, DING Yuting, ZHOU Xuxia
    Food and Fermentation Industries. 2025, 51(24): 205-215. https://doi.org/10.13995/j.cnki.11-1802/ts.042472
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    Duck meat constitutes a vital component of Chinese culinary culture and serves as a significant source of dietary protein.However, the quality of duck meat is highly susceptible to degradation due to environmental factors and microbial activity during storage.Therefore, it is of paramount importance to meticulously monitor the quality changes of duck meat throughout the cold chain storage and transportation processes and to establish a robust shelf-life prediction model.In this investigation, the total viable count, pH value, total volatile base nitrogen (TVB-N) value, color, water-holding capacity, and volatile flavor compounds of duck meat were systematically evaluated during storage.The temporal variations of these quality indices at different storage temperatures were thoroughly explored.Results revealed that low-temperature storage significantly mitigated the deterioration of duck meat quality.Utilizing the first-order kinetic equation in conjunction with the Arrhenius equation, a shelf-life prediction model was formulated, with the specific formula being:SL=(lnC-lnC0)/2.47×1019×exp(-109 470.438/RT)].The relative error between the actual and predicted shelf-life values at various temperatures was found to be less than 5%, demonstrating the model's high reliability for predicting the shelf life of duck meat stored within the temperature range of -3 ℃ to 15 ℃.This model provides valuable theoretical support for the preservation and quality prediction of duck meat.
  • Construction and application of a single-cell dynamic regulation system based on oil-water interface diffusion
    HUA Xirui, YU Wenwen, XU Xianhao, WU Yaokang, LIU Yanfeng, LI Jianghua, DU Guocheng, LYU Xueqin
    Food and Fermentation Industries. 2025, 51(24): 216-222. https://doi.org/10.13995/j.cnki.11-1802/ts.042689
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    In droplet microfluidics high-throughput screening process, toxic product synthesis often inhibits cell growth, reducing screening accuracy.This study established a dynamic regulation method using trans-oil-phase diffusion in droplets to decouple cell growth and product synthesis.Single cells were first encapsulated and cultured within droplets to promote proliferation.Then, the inducer IPTG was encapsulated.The oil-water amphiphilicity of the inducer isopropyl-β-D-thiogalactopyranoside (IPTG) enabled its diffusion across the oil phase into cell-containing droplets for induction.Using Escherichia coli expressing the toxic protein Phi29 DNA polymerase (Phi29 pol) as a model, a Phi29 pol-super-fold green fluorescent protein (sfGFP) fusion reporter was constructed to monitor expression via sfGFP fluorescence intensity.Single-factor optimization identified that a 1∶100 ratio of induction-to-cell droplets with a final IPTG concentration of 1.2 mmol/L achieved the highest Phi29 pol-sfGFP expression level within droplets.This condition achieved a 2.73-fold that of single-cell controls.In general, this system utilized oil-water interfacial diffusion dynamics to minimize growth inhibition caused by toxic product accumulation.It provides a methodological support for high-throughput screening in droplet microfluidics.
  • Studies on protective effects of different sources of Kombucha against hydrogen peroxide-induced oxidative damage in Caco-2 cells
    ZHOU Qi, WANG Yongping, LIU Tongjie, ZHANG Lanwei
    Food and Fermentation Industries. 2025, 51(24): 223-229. https://doi.org/10.13995/j.cnki.11-1802/ts.042643
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    Kombucha is a traditional fermented beverage produced by fermenting sweetened tea using a symbiotic culture of bacteria and yeast (SCOBY).Kombucha from different sources varies in fermentation performance and probiotic functions.This study investigated the fermentation characteristics and antioxidant activity of kombucha from different origins.Results showed that kombucha samples from Xinjiang (XJ) and Guangdong (GD) exhibited faster fermentation rates and superior performance, as determined by pH and OD600 measurements during fermentation.The fermented kombucha liquids were applied to a Caco-2 cell oxidative stress model.All tested kombucha samples reduced malondialdehyde (MDA) levels, a lipid peroxidation product, and increased intracellular superoxide dismutase (SOD) activity in oxidative stress-induced cells.These effects alleviated H2O2-induced oxidative damage and improved Caco-2 cell viability.Notably, XJ and GD demonstrated the strongest protective effects.The findings provide a scientific basis for developing kombucha products with potential antioxidant and oxidative stress-relieving properties.
  • Characterization and functional properties of calcium chelates from enzymatic hydrolysates of Bacillus velezensis
    ZHENG Xue, XU Xuerong, GAO Haining, ZHANG Yong, LI Caixia
    Food and Fermentation Industries. 2025, 51(24): 230-241. https://doi.org/10.13995/j.cnki.11-1802/ts.042274
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    Protease was produced using B.velezensis as the fermentation strain, and casein phosphopeptide (CPP) were generated via enzymatic hydrolysis of casein.Calcium chelated casein phosphopeptide (CPP-Ca) were then synthesized by reacting CPP with calcium chloride.The resulting CPP-Ca was characterized using amino acid profiling, ultraviolet-visible (UV-Vis) spectroscopy, Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA).Functional properties before and after chelation were compared in terms of foaming capacity, emulsifying ability, and antioxidant activity.The protease activity of the fermentation broth reached (302.37±4.31) U/mL.The CPP yield was 47.9%(mass fraction), with a nitrogen-to-phosphorus (N/P) ratio of 4.63±0.14.The calcium content in the CPP-Ca complex reached 26.20%.Amino acid composition analysis revealed that the ratio of essential amino acids to total amino acids was minimally affected by chelation (27.82%±0.16% vs.26.18%±0.08%).However, chelation led to an increase in acidic and basic amino acids, and a decrease in hydrophobic and aromatic amino acids.UV-Vis spectroscopy indicated the formation of a new compound post-chelation.FTIR spectra demonstrated that calcium ions primarily interacted with amino, carboxyl, and carbonyl groups on the peptide chain, causing secondary structure alterations.XRD analysis confirmed that the CPP-Ca complex was amorphous in nature.SEM images showed a reduction in particle size and increased compactness following chelation.DSC and TGA analyses further revealed enhanced thermal stability of CPP-Ca compared to unchelated CPP.Functionally, CPP-Ca exhibited improved foaming capacity (17.67%±1.25%) and foam stability (93.33%±9.43%).Emulsifying activity [6.49±0.14) m2/g] and emulsifying stability [(37.74±5.58) min] were also enhanced.However, the overall interfacial adsorption capacity remained weak, limiting diffusion at the oil-water interface.CPP-Ca retained antioxidant properties post-chelation.While hydroxyl radical scavenging activity improved, the scavenging capacities for DPPH, ABTS, and other radicals declined slightly.The superoxide anion (O-2) scavenging activity remained largely unchanged.In conclusion, CPP-Ca prepared using Bacillus velezensis-derived protease exhibits promising potential as a nutritionally functional calcium supplement with added antioxidant activity, offering significant applications in the food industry.
  • Preparation and properties of pickering emulsions stabilized by cellulose nanofibers and pectin synergistically
    JIA Shuohong, XU Yujuan, WU Jijun, YU Yuanshan, HUANG Wenqian, KANG Zhiying, WANG Yanhui, HU Tenggen, ZHONG Haiyan, WEN Jing
    Food and Fermentation Industries. 2025, 51(24): 242-252. https://doi.org/10.13995/j.cnki.11-1802/ts.042501
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    To realize the high-value utilization of grapefruit by-products, pomelo peel cellulose nanofibers (PCNFs) and pomelo peel pectin (PP) were used as particle stabilizers, and soybean oil was used as oil phase.Pickering emulsion with particle size of 3.41-20.50 μm was prepared by high pressure homogenization method.PCNFs-PP was used for stable Pickering emulsions, and the stability of emulsions was better when the oil phase fraction was 20%-50%.In addition, homogenizing pressure had no significant effect on the stability of the emulsion.The study investigated the impact of different environmental factors on the properties of the Pickering emulsion.After 30 days of storage, the emulsion showed good ionic strength stability (0-200 mmol/L), and the particle size of the emulsion increased significantly when the temperature was too high (80 ℃).The principle of PCNFs-PP synergistic stabilization of Pickering emulsion mainly lay in the fact that PCNFs could form a 3D network structure and aggregated connecting emulsion droplets at the oil-water interface, and cooperate with the multi-layer network structure formed by adding PP, which could further reduce the particle size of emulsion and improve the stability of the system.Overall, this study shows that PCNFs-PP is a novel and effective Pickering emulsion stabilizer.
  • Exploring antioxidant mechanism of peptides from Eucommia ulmoides male flowers based on network pharmacology and molecular docking
    CHENG Cui, LAN Qianmin, WANG Tingyu, SHI Xiaodong
    Food and Fermentation Industries. 2025, 51(24): 253-260. https://doi.org/10.13995/j.cnki.11-1802/ts.042161
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    This study utilized a network pharmacology approach to explore the antioxidant mechanism of peptides derived from E.ulmoides male flowers.The primary objective was to predict potential antioxidant active ingredients, targets, and pathways associated with these peptides.Molecular docking techniques were employed to analyze the interactions between the active ingredients and antioxidant targets.The findings indicated that the amino acid peptide segments of E.ulmoides male flowers predominantly consist of heptapeptide to tetradecapeptide.Through rigorous screening, eight active ingredients were identified, and 4 923 antioxidant-related targets were predicted.Gene Ontology (GO) analysis resulted in 468 biological process entries, 92 cellular component entries, and 107 molecular function entries.Additionally, Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis identified 148 pathways related to antioxidants.Key targets such as SRC, IL1B, AKT1, MMP9, and STAT3 were identified as crucial for the antioxidant activity of E.ulmoides male flower peptides.These targets regulated oxidative stress by influencing pathways such as the proteasome and neuroactive ligand-receptor interactions, thereby contributing to their antioxidant effects.In summary, this study underscore the multi-target and multi-pathway characteristics of E.ulmoides male flower peptides in the antioxidant process, providing a theoretical foundation for further experimental research on their antioxidant effects.
  • Screening of highly-adhesive Lactobacillus and the relationship between adhesion force and non-specific interaction force
    DU Lei, LI Haitian, WU Xiaolong, ZHANG Yuan, HAN Jianchun
    Food and Fermentation Industries. 2025, 51(24): 261-268. https://doi.org/10.13995/j.cnki.11-1802/ts.042023
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    Adhesion capacity is one of the essential prerequisites for Lactobacillus strains to colonize the intestine and exert their functional properties, and non-specific interactive forces serve as the primary driving forces during the initial phase of bacterial adhesion.This study aims to investigate the correlation between adhesion capacity and non-specific interactions (including auto-aggregation ability, hydrophobic interactions, and electrostatic interactions) in Lactobacillus strains and screen high-adhesion lactobacilli for potential probiotic applications.First, the digestive stress tolerance of 47 Lactobacillus strains isolated from Northeastern sauerkraut to digestive stress was evaluated through in vitro simulated continuous digestion (saliva-gastric-intestinal fluid) stress experiments.Their adhesion capacity to intestinal mucin and Caco-2 cells was also evaluated.Finally, the correlation between the adhesion ability of Lactobacillus and non-specific interaction force was analyzed.The results showed that 47 Lactobacillus strains were isolated from sauerkraut, of which 12 digestion-resistant strains and Lacticaseibacillus rhamnosus GG demonstrated significant positive correlations between their surface properties (auto-aggregation capacity, surface hydrophobicity, and positive charge potential) and adhesion capabilities.Lactiplantibacillus plantarum HS-P5, Lacticaseibacillus paracasei LP-112, LP-116, and LP-121 showed excellent digestion tolerance and adhesion capacity.This study presents a comprehensive evaluation strategy to optimize adhesion screening processes through the analysis of Lactobacillus surface properties, thereby enriching the repertoire of highly adhesive strains and providing broader alternatives for probiotic product development.
  • Fatty acid ratios in sea buckthorn oil:Protection against alcoholic liver disease and gut microbiota regulation
    GUO Jianfeng, QIN Xuwei, ZHAO Purun, LI Bowen, HUO Nairui, WANG Fang
    Food and Fermentation Industries. 2025, 51(24): 269-275. https://doi.org/10.13995/j.cnki.11-1802/ts.043812
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    The progression of alcoholic liver disease (ALD) is closely associated with the composition of fatty acids.However, the effects of specific ratios of saturated fatty acids (SFA), unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in oil on ALD remain unclear.This study investigated the composition and proportions of various fatty acids in sea buckthorn fruit oil (FO, rich in MUFA), seed oil (SO, rich in PUFA), and the mixed oil (MO) obtained by mixing the two in a volume ratio of 6∶4.Mice were administered oils at 0.6 g/kg body weight for 6 weeks.Results demonstrated that MO exhibited a more balanced fatty acid ratio (UFA/SFA≈3, PUFA/MUFA≈1, n-6/n-3≈2) compared to FO and SO.MO intervention significantly ameliorated liver pathology and the liver index (0.038) decreased by 17.4% compared to the model group (0.046), approaching that of the control group (0.039).Liver malondialdehyde (MDA) levels (1.16 nmol/g) decreased by 26.6% and tumor necrosis factor-α (TNF-α) levels (92.51 pg/mL) decreased by 27.7% compared to the model group (1.58 nmol/g and 127.93 pg/mL, respectively).The overall protective effect of MO surpassed that of either FO or SO alone.Gut microbiota analysis revealed that ALD mice displayed a significant increase in Erysipelotrichaceae abundance, which was reversed by MO but not effectively altered by FO.This study confirmed that the balanced fatty acid composition in sea buckthorn oil provided enhanced hepatoprotection against ALD, potentially mediated through gut microbiota modulation.
  • Effect of spatial locations in Qu room on bacterial community dynamics during high-temperature Daqu fermentation
    LIU Junnan, YANG Yang, WEI Yang, DING Runyue, Deng Bo, SHEN Caihong, HE Zhuo, ZHU Yunfei, LI Shu, WANG Songtao
    Food and Fermentation Industries. 2025, 51(24): 276-283. https://doi.org/10.13995/j.cnki.11-1802/ts.042721
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    High-temperature Daqu, as the core fermentation agent for the production of sauce-flavor Baijiu, has a microbial community structure and function that significantly influence the flavor and quality of the product.This study focused on the fermentation process of high-temperature Daqu from different spatial locations (near the door, center, and window) within the same Qu room.Using metagenomic sequencing technology, we systematically analyzed the dynamic distribution patterns of bacterial community structure and function during the fermentation process.The results showed that the spatial heterogeneity of the Qu room, driven by temperature variations and environmental stability differences, significantly influenced the diversity distribution and functional differentiation of bacterial communities.Alpha diversity analysis revealed that Daqu from the center and window locations exhibited higher species richness in the middle and late stages of fermentation, which may be closely related to their relatively stable thermal environments.In contrast, the frequent air exchange near the door led to environmental fluctuations, resulting in the lowest bacterial richness and diversity.Beta diversity analysis further confirmed significant differences in community structure among different spatial locations.Community structure analysis indicated that Bacillota and Actinomycetota were the dominant phyla throughout the fermentation process.Notably, the door and window locations were specifically enriched with the thermophilic genus Thermoactinomyces, forming a typical core microbial community for high-temperature fermentation.However, due to environmental disturbances near the door, the abundances of the facultative anaerobic functional genera Weissella and Pediococcus decreased.Functional annotation analysis demonstrated that genes related to carbohydrate metabolism, such as those encoding glycoside hydrolases, were dominant.Moreover, the microbial taxa providing these genes underwent dynamic succession during different fermentation stages.Specifically, glycoside hydrolases were primarily derived from Weissella and Thermoactinomyces.This study provides a theoretical basis for optimizing the spatial layout of Qu rooms, improving the uniformity of Daqu, and enhancing the flavor quality of Baijiu.It also offers a new research perspective for the spatial analysis of traditional fermentation microbial resources.
  • Research on physicochemical properties, microbial community structure, and volatile flavour substances of different grades of medium and high temperature Daqu
    SUN Liangxia, WANG Shuzhen, LIN Yixin, WANG Shengyan, YAN Wei, TAO Yingliang, WANG Hai, TANG Yun
    Food and Fermentation Industries. 2025, 51(24): 284-290. https://doi.org/10.13995/j.cnki.11-1802/ts.042410
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    As the saccharification and fermentation agent in the brewing process of white wine, the quality of Daqu is an important factor affecting the flavour quality of white wine.The microbial community characteristics and volatile flavour compositions of different grades of Daqu were investigated by high-throughput sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry.The results showed that the acidity, acidic protease activity and ammoniacal nitrogen content were the highest in the superior grade, followed by the first grade, and the lowest in the second grade;the microbial community structure of the other three grades of Daqu was relatively similar, with Weissella (44.99%), Lactobacillus (28.21%) and Thermoactinomyces (5.83%) as the dominant bacterial genera and Thermoascus (36.06%), Thermomyces (17.5%) and Candida (15.06%) as the dominant fungal genera;among them, the relative abundance of Thermoactinomyces and Thermomyces in the Superior Grade Quarter was higher than that in the First Grade Quarter and the Second Grade Quarter.The relative contents of aldehydes, ketones and aromatic compounds in different grades of Daqu differed significantly, and the main flavouring substances, such as ethyl caproate and ethyl acetate, were higher in the first grade of Daqu and were positively correlated with Weissella, Thermoascus and Aspergillus.Redundancy analysis showed that Bacillus and Lactobacillus were positively correlated with acidity, esterification power and acid protease activity.The results of the study revealed that the three grades of Daqu showed significant functional characteristics and differences in microbial community composition, physicochemical properties and volatile flavour components, which provided a theoretical basis for the establishment of a more scientific Daqu quality evaluation system.
  • Flavor-modulating potential of aroma-producing Saccharomyces cerevisiae strains in Chardonnay dry white wine
    PANG Hongxun, CHENG Guoli, ZHU Xiuhui, GUO Wangjun, ZHANG Yue, HAO Dongshu, JIANG Jiao, YANG Hanyu, LIU Yanlin
    Food and Fermentation Industries. 2025, 51(24): 291-298. https://doi.org/10.13995/j.cnki.11-1802/ts.043858
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    Chardonnay dry white wine has attracted much attention for its elegant flavor.However, traditional Saccharomyces cerevisiae has limitations in the precise regulation of aroma, while aroma-producing S.cerevisiae offers a novel strategy for flavor optimization.This study employed four aroma-producing S.cerevisiae strains for Chardonnay fermentation and determined the basic physicochemical indices of the final wines.Volatile compounds and sensory characteristics were analyzed by GC-MS, electronic nose (E-nose), electronic tongue (E-tongue), and sensory evaluation to investigate the regulatory effects of different strains on wine flavor.The results showed significant differences in regulation among the diverse aroma-producing strains.Wine samples fermented with strain C2 exhibited characteristics of high esters and alcohols with rich fruity aromas;C4 samples contained abundant terpene derivatives and displayed prominent floral notes;C1 samples showed distinct floral characteristics with high aroma purity;and C3 strain demonstrated stable aroma regulation but relatively weak sensory performance.Through odor activity value (OAV) and orthogonal partial least squares discriminant analysis (OPLS-DA), the study identified 21 key aroma compounds, 10 differential volatile profiles, and the core volatile substances influenced by each aroma-producing strain, providing a scientific basis for the targeted fermentation of Chardonnay dry white wines with specific flavor characteristics.
  • Effect of adding fermented soymilk on the quality of steamed bread
    SHEN Dongqiang, WANG Xingben, ZHAO Wenjing, HAN Wen, WU Danfeng, MENG Ning, YAO Xinmiao, CHEN Xia
    Food and Fermentation Industries. 2025, 51(24): 299-305. https://doi.org/10.13995/j.cnki.11-1802/ts.042212
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    To enhance the nutritional quality of steamed bread, adding fermented soy milk in varying quantities to the dough (calculated by wheat flour weight) and the effects of different fermented soymilk additions on the fermentation and rheological properties of dough, as well as on the texture, sensory, and storage characteristics of the steamed bread were investigated.The study showed that the organic acid content, the number of viable bacteria, and the 24 h fermentation entropy in the four dough groups with added fermented soymilk were significantly higher than those in the control (CG) group (P<0.05).Furthermore, fermented soymilk might improve the viscoelasticity of the dough.The addition of 30% fermented soymilk dough had the highest values for G′ and G″, and the steamed bread had the largest specific volume and height-to-diameter ratios, the lowest hardness and chewiness, and the highest organoleptic scores for the steamed bread appearance, internal structure, flavor, taste, and overall acceptance.During the storage period at 4 ℃, the moisture loss rate and hardness of the steamed bread crumb in the four steamed bread groups with added fermented soymilk were significantly lower than those of the CG group, while the moisture content was significantly higher than that of the CG group (P<0.05), among these, the 30% group had the highest moisture content, the lowest moisture loss rate and hardness of steamed bread crumb.In conclusion, the addition of fermented soymilk improved the fermentation and rheological properties of the dough, improved the edible quality of the steamed bread, and effectively delayed staling, the steamed bread with 30% fermented soymilk demonstrated the best quality.
  • Effect of functional complex sucrose co-crystallization on freeze-thaw stability of low-fat pork balls
    ZUO Dan, CHEN Yixin, CHEN Zhiyan
    Food and Fermentation Industries. 2025, 51(24): 306-313. https://doi.org/10.13995/j.cnki.11-1802/ts.043878
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    The present study aimed to address the challenges associated with the high fat content and inadequate freeze-thaw stability of conventional pork meatballs.To achieve this, sucrose co-crystallization technology was employed to incorporate functional components, including curcumin (CUR) and soy protein isolate (SPI), in order to formulate sucrose co-crystallized products that exhibited emulsifying, antioxidant, and anti-freezing properties.Additionally, the effects of these sucrose co-crystallized products on the freeze-thaw stability of low-fat pork meatballs were investigated.The results showed that the interaction of SPI with higher mass fraction CUR significantly enhanced the antioxidant activity and thermal stability of sucrose co-crystallised products.IR spectroscopy, scanning electron microscopy and atomic force microscopy results confirmed the successful attachment of the two functional components to the porous space of the recrystallised sucrose, and the presence of SPI significantly enhanced the dispersion of curcumin in the co-crystallised system.In addition, after five repeated freezing and thawing, the gel network structure of low-fat pork balls with the addition of functional complex sucrose co-crystallization (encapsulated with mass fraction of 0.8% CUR and 5% SPI complex) was denser and had a lower carbonyl content (1.21 nmol/mg) and lipid peroxide value (0.24 mg/kg), and ultimately exhibited a better colour, water holding capacity, and texture, as compared to both the conventional fat and low-fat controls.properties.In conclusion, the functional complex sucrose eutectic as a fat replacing additive can effectively improve the freeze-thaw quality of low-fat pork balls.
  • Strain-specific metabolism of 2′-fucosyllactose and lacto-N-tetraose by bifidobacteria
    HE Shiwei, YANG Bo, GUO Min, ZHAO Jianxin, CHEN Haiqin
    Food and Fermentation Industries. 2025, 51(24): 314-321. https://doi.org/10.13995/j.cnki.11-1802/ts.042783
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    Human milk oligosaccharides (HMOs), the third most abundant solid component in human milk, play critical roles in infant gut microbiota development, particularly in promoting Bifidobacterium colonization.While previous studies focused on single HMO metabolism, this study systematically investigated the dynamic metabolism of 2′-fucosyllactose (2′-FL), lacto-N-tetraose (LNT), and their iso-mass mixtures by five Bifidobacterium strains (B.longum subsp.infantis FHBSJZ50M1, B.longum subsp.longum CCFM752, B.bifidum FJSWX9M8, B.breve FHuNCS1M5, and B.dentium FGZ15I1M1) using HPLC-MS-based targeted metabolomics.All strains utilized both single and mixed HMO(s), but exhibited significant interspecies differences in growth efficiency and metabolite profiles.B.longum subsp.longum CCFM752 dominated the bifidobacterial community (86.25% relative abundance at 48 h) by prioritizing 2′-FL utilization, achieving over 50% substrate consumption within 8 hours.Mechanistic analysis revealed that competitive advantages stemmed from two pathways:(1) intracellular 2′-FL metabolism via ABC transporters to avoid extracellular competition, and (2) cross-feeding on hydrolytic byproducts (e.g., L-fucose) generated by extracellular enzymes of co-cultured strains.These findings demonstrate that bifidobacteria shape microbial communities through substrate prioritization and metabolite regulation dual strategies, highlighting 2′-FL as a key ecological modulator.This study provides strain-level metabolic evidence for rational synbiotic design and supports precision matching of probiotic-HMO combinations in infant formula.
  • Reparative effects and mechanisms of exopolysaccharides from Limosilactobacillus reuteri CCFM1453 on gastritis
    ZHANG Shuyue, TANG Xin, MAO Bingyong, ZHANG Qiuxiang, CHEN Wei, ZHAO Jianxin, CUI Shumao
    Food and Fermentation Industries. 2025, 51(24): 322-330. https://doi.org/10.13995/j.cnki.11-1802/ts.042655
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    This study investigates the reparative effects and underlying mechanisms of exopolysaccharides (EPS) produced by Limosilactobacillus reuteri CCFM1453 on aspirin-induced gastritis in mice.A comparative model of pseudo-germ-free and conventional mice was established to evaluate the role of EPS under gut microbiota intervention.The results demonstrated that EPS effectively alleviated gastric inflammation, reduced the spleen index, and mitigated gastric histopathological damage.Mechanistically, EPS regulated inflammatory responses by modulating the JAK/STAT, TLR/MyD88/NF-κB, and PI3K/AKT signaling pathways, leading to the regulation of pro-inflammatory cytokine IL-6 and anti-inflammatory cytokine IL-10 expression, as well as the suppression of excessive cyclooxygenase-2 (COX-2) production.Consequently, the levels of prostaglandin E2 (PGE2) in pseudo-germ-free and conventional mice were reduced by 65.47% and 60.62%, respectively, compared to the model group, while the levels of trefoil factor 3 (TFF3) in pseudo-germ-free mice decreased by 42.13%, contributing to the amelioration of gastritis.Moreover, the findings from the pseudo-germ-free mouse model further confirmed that the anti-inflammatory and reparative effects of EPS were primarily mediated through direct activation of immune signaling pathways rather than gut microbiota-dependent mechanisms.
  • Flavor changes of Gushi goose soup during cooking process based on headspace-solid phase microextraction-gas chromatography-mass spectrometry combined with electronic sensory analysis
    FU Saiya, LEI Mengmeng, ZHANG Xiao, BAI Yang, HUANG Zhongmin, PAN Zhili
    Food and Fermentation Industries. 2025, 51(24): 331-341. https://doi.org/10.13995/j.cnki.11-1802/ts.043108
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    To reveal the variation patterns of flavor characteristics of Gushi goose soup during the boiling process, the changes in soluble solids, proteins, and oligopeptides in the goose soup were detected at the boiling times of 30, 60, 90, and 120 minutes.Additionally, an electronic nose, an electronic tongue, and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to analyze the volatile flavor substances in the goose soup.The relative odor activity value (ROAV) was used to screen the key flavor substances.Combined with orthogonal partial least squares-discriminant analysis (OPLS-DA) and sensory evaluation, a multi-dimensional aroma quality evaluation model was constructed to conduct a comprehensive analysis of the flavor of goose soup.Results showed that soluble solids, proteins, and oligopeptides significantly increased with the extension of boiling time (P<0.05).The electronic nose and electronic tongue technologies can effectively identify the flavor and taste differences of goose soup with different cooking durations.Through GC-MS analysis, a total of 76 volatile substances were identified.Among them, 59, 64, 61, and 60 volatile substances were detected in the goose soup boiled for 30, 60, 90, and 120 minutes, respectively.Alkenes, aldehydes, and alcohols were the main volatile flavor substances in the goose soup.A total of 11 key flavor substances were screened out through OPLS-DA, variable importance in projection (VIP), and ROAV, including N-nonal, decal, (E,E)-2, 4-decadienal, 2-undecenal, zingiberene, α-pinene, β-pinene, terpene oleene, camphene, β-sesquicenene C, β-aquicenene played a positive role in contributing to the flavor of goose soup.Combining sensory evaluation, goose soup simmered for 60 and 90 minutes was more favored by consumers.Comprehensive analysis showed that 60 minutes was the optimal boiling time.At this point, the content of nutrients is relatively high, the system is more stable, and the flavor is better.
  • Establishment of a rapid detection model for polysaccharide content in Alhagi sparsifolia honey based on near-infrared spectroscopy technology
    LI Jinfa, XIANG Yang, WANG Yu, GAN Zhen, CHEN Siyuan, CHANG Junmin
    Food and Fermentation Industries. 2025, 51(24): 342-348. https://doi.org/10.13995/j.cnki.11-1802/ts.044080
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    In this study, a rapid quantitative model for the detection of polysaccharide content in Alhagi sparsifolia honey was established based on near infrared spectroscopy (NIRS) and partial least squares (PLS).Taking 100 batches of Alhagi sparsifolia honey as the research object, the polysaccharide content was determined by the phenol-sulfuric acid method as the reference value, and the near-infrared spectra in the range of 780-2 500 nm were collected.By comparing a variety of spectral preprocessing methods, savitzky-Golay smoothing (SG), standard normal variable (SNV), multiplicative scatter correction (MSC), first derivative (FD), and second derivative derivative, SD) and its combinations, using coefficient of determination (R2), root mean square error of calibration (RMSEC), and root mean square error of prediction (RMSEP) as the evaluation parameters, FD+SNV was determined to be the best preprocessing method, and the modeling characteristic band was 1 100-1 300 nm, 1 350-1 500 nm, 1 600-1 800 nm, 2 000-2 300 nm, and the number of principal factors was 5.The model had excellent performance (correction set:R2c=0.974 1, RMSEC=0.096 6;prediction set:R2p=0.985 9, RMSEP=0.066 3), and the linear relationship was good.Subsequent validation results affirm the predictive accuracy and operational stability of the model, establishing its practical utility for the rapid determination of polysaccharides in Alhagi sparsifolia honey and underpinning technical advancements in quality evaluation and large-scale resource development.
  • Analysis of composition of basic nutrients and flavor compounds of Allium mongolicum Regel from different origins
    LIU Bo, LI Fengjuan, LI Yuyao, ZHOU Hang, LI Xisen, GAO Chunyan, LU Yuehong
    Food and Fermentation Industries. 2025, 51(24): 349-358. https://doi.org/10.13995/j.cnki.11-1802/ts.043021
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    Allium mongolicum Regel from three origins (Gansu SC1, Ningxia SC2 and Inner Mongolia SC3) was used as raw materials to analyze the composition of basic nutrients and flavor compounds.Crude fat, crude protein, crude fiber, water, mineral elements and the composition and content of amino acids were determined according to the national food safety standards.DNS method was used to determine the content of reducing sugar and total sugar.Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOF-MS) was used to determine the composition of flavor compounds, and principal component analysis (PCA) was performed on flavor compounds.Additionally, differential flavor compounds were further analyzed by orthogonal partial least squares-discriminant analysis (OPLS-DA).The results revealed that the crude fat content of A.mongolicum was in the range of 3.90%-4.90%, the crude protein content was in the range of 26.60%-31.80%, the moisture content was in the range of 85.17%-91.69%, the crude fiber content was in the range of 4.30%-11.00%, the reducing sugar content was in the range of 2.97%-4.42%, and the total sugar content was in the range of 5.35%-10.47%.K, Ca, Al and Fe were the main mineral elements in A.mongolicum, and there was a synergistic or antagonistic relationship between the absorption and metabolism of different mineral elements.The total amino acid content of A.mongolicum ranged from 131.24 to 167.94 mg/g, and Asp, Glu, Ala, Arg, Leu, Lys and Phe were predominant.A total of 368 flavor compounds were identified in A.mongolicum with alcohol ketones and sulfur-containing compounds dominated.54 key differential compounds were obtained with sulfur-containing compounds and alcohols dominated.A.mongolicum was rich in nutrients, and the composition of basic nutrients and flavor substances were varied with different production areas.Higher content of reducing sugar and total sugar was observed of SC1 samples.Higher content of crude protein, water and crude fiber was observed of SC2 samples.Higher content of crude fat and total amino acids was observed of SC3 samples.In general, SC3 samples contained more abundant minerals.SC1 samples had a unique spice flavor, SC2 samples had a stronger fruity aroma, and SC3 samples had a better spicy aroma.
  • Detection of base liquor grade of Nongxiangxing Baijiu by near-infrared spectroscopy based on machine learning hybrid feature selection method
    CAO Mengde, WANG Yibo, ZHANG Guiyu, HUANG Zhichao, ZENG Xianglin, PENG Yingjie
    Food and Fermentation Industries. 2025, 51(24): 359-367. https://doi.org/10.13995/j.cnki.11-1802/ts.042213
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    During the grading process of Chinese liquor base liquor, sensory evaluation methods are highly subjective, while traditional methods are inefficient and prone to contaminating the samples.Therefore, it is of great significance to predict its grade quickly and accurately.This study focuses on the base liquor of strong-flavor Chinese liquor and uses near-infrared spectroscopy to establish a grade discrimination model, which is then tested for effectiveness.The method first combines cross-validation recursive feature elimination with machine learning techniques.This approach is used to measure the importance of near-infrared spectral features and perform initial extraction.Next, a forward stepwise greedy algorithm is used to determine the optimal feature subset for base liquor grade prediction.Finally, a classification boosting model is built for prediction.The performance of five machine learning feature extraction methods (multinomial logistic regression, decision tree, random forest, gradient boosting machine, and extreme gradient boosting) is compared using accuracy, recall, F1 score, confusion matrix, and receiver operating characteristic curve.The results show that the combination of cross-validation recursive feature elimination and extreme gradient boosting yields the best feature extraction performance.The final classification accuracy reaches 94.24%, an improvement of 14.14% compared to the method without feature extraction.This method demonstrates good reproducibility and strong interpretability, providing a new approach for the rapid detection of Chinese liquor base liquor grades.
  • Optimization of a rapid test model for key indicators of glutinous sorghum cultivar “Hongyingzi” in near-infrared spectroscopy based on outlier double rejection and improved partial least squares algorithm
    XIAO Xu, YUAN Jin, LI Jing, WANG Weina, NIE Ye, JIAO Fu, YANG Jie
    Food and Fermentation Industries. 2025, 51(24): 368-374. https://doi.org/10.13995/j.cnki.11-1802/ts.043167
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    Glutinous sorghum cultivar “Hongyingzi” is a core raw material for Jiang-flavor Baijiu, but traditional methods for testing its key indicators are time-consuming.This study aimed to develop an efficient near-infrared spectroscopy (NIRS) method.Using manual test values as references, spectral data were collected, and outliers were removed via boxplot IQR analysis and Hotelling's T2 test after PCA.Samples were divided into calibration and validation sets using the SPXY algorithm.Modified partial least squares (PLS) was employed to construct rapid detection models for moisture and starch content.The calibration models showed determination coefficients (R2) above 0.80, with standard errors of calibration (SEC) of 0.11 and 0.47, and cross-validation errors (SECV) of 0.11 and 0.59, respectively.The 1 minus the variance ratio(1-VR) reached 0.81 and 0.79, indicating strong linearity.Random sampling validation confirmed minimal deviations from traditional methods, demonstrating high accuracy and repeatability of the constructed models.The proposed models provide a reliable tool for rapid quality control of glutinous sorghum cultivar “Hongyingzi” in industrial applications.
  • Current research status of vision-based online inspection technology in food drying application
    LIU Yuxuan, ZHANG Xuetao, LUO Liwei, LI Mengqing, CHE Xin, LI Mengyao, FENG Jie, YANG Xuhai, ZHANG Qian
    Food and Fermentation Industries. 2025, 51(24): 375-386. https://doi.org/10.13995/j.cnki.11-1802/ts.042856
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    In the field of food processing, drying, as a key link, plays a decisive role in the quality, shelf life, and transport convenience of food.The drying process involves many complex variables, such as moisture content, temperature, colour and shape of the material, etc.The accurate monitoring and effective control of these parameters are directly related to the quality and production efficiency of the dried products.The traditional manual detection method not only is inefficient and inaccurate, but also easily interferes with the drying process, making it difficult to meet the needs of modern large-scale and high-precision production.With the rapid development of science and technology, online inspection technology is more and more widely used in drying equipment by virtue of its fast, non-destructive, real-time and other significant advantages.Among them, vision-based online inspection technology, especially computer vision technology, can acquire rich material information through the acquisition, processing and analysis of images, providing powerful support for the precise control of the drying process, which has become the focus of the current research and a hot direction.However, there are fewer articles on the use of visual inspection in food drying.This paper outlines the application of visual inspection in drying from the aspects of colour, shape, texture, etc., and analyses the development of the integration of visual technology and other inspection technologies in a closer way, which provides a reference for subsequent relevant researchers.
  • Application of new energy-saving drying technology in fruit and vegetable processing and analysis of research hotspots
    ZHANG Yanting, WANG Wenliang, YANG Zhengyou, GONG Zhiqing, ZHANG Jian, CUI Wenjia, SONG Shasha, JIA Fengjuan, SHI Junyan, JIA Chengli, HOU Furong, WANG Yansheng
    Food and Fermentation Industries. 2025, 51(24): 387-396. https://doi.org/10.13995/j.cnki.11-1802/ts.042350
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    Drying is one of the important links of postharvest processing of fruits and vegetables.Different drying technologies cause different energy consumption due to differences in working principle, working efficiency and applicable conditions.In response to the national carbon peak, carbon neutral strategy requirements, in the field of fruit and vegetable processing and drying, actively explore energy-saving drying technology combining new energy and new modes, while retaining the original nutrients of fruits and vegetables, minimize energy consumption, improve energy efficiency.In recent years, new energy-saving drying technologies in the field of fruit and vegetable processing have developed rapidly.This paper reviewed the application status and research hotspots of catalytic infrared technology, solar-heat pump drying technology, superheated steam drying and other energy-saving combined drying technologies in fruit and vegetable processing, providing references for further research and development of agricultural products drying in the future.
  • Research progress of nanobody-based rapid detection methods for foodborne pathogens
    ZHANG Jiahao, BAO Yuning, WANG Yanru
    Food and Fermentation Industries. 2025, 51(24): 397-408. https://doi.org/10.13995/j.cnki.11-1802/ts.042907
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    Foodborne pathogens pose a severe threat to the field of food safety and exert extremely adverse effects on human life and health.With the rapid development of the food industry and the continuous improvement of rapid food detection technologies, immunoassays for foodborne pathogens have become a hot topic in the field of food rapid detection.Nanobodies, as the smallest type of antibodies capable of specific binding to antigens, exhibit numerous advantages compared to conventional antibodies, including strong affinity, high sensitivity, good stability, and ease of large-scale production.They have been widely applied in the detection of various foodborne hazards, demonstrating immense potential in the field of food safety.This article introduces the structures and physicochemical properties of nanobodies, reviews the latest research progress in the rapid detection of foodborne pathogenic bacteria using nanobodies, and finally summarizes the characteristics of different innovative technologies in this field.The aim is to provide theoretical support and practical guidance for the application of nanobodies in rapid detection of foodborne pathogen.
  • Research progress on function and safety of dietary nitrates for human health
    HUANG Li, XU Ping, ZHAO Li, LIU Xueping, YE Xingqian
    Food and Fermentation Industries. 2025, 51(24): 409-415. https://doi.org/10.13995/j.cnki.11-1802/ts.042051
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    Nitrates are commonly found in human diets and occur naturally in both plant- and animal-based foods;however, their concentrations in these foods are significantly influenced by processing methods.Nitrates have often been perceived as harmful due to their reaction products and metabolites, leading consumers to prioritize safety concerns while overlooking their biological functions.After consumption, absorbed nitrates are widely distributed throughout the human body, where they may perform physiological functions via the nitrate-nitrite-nitric oxide pathway.This pathway has been associated with improvements in cardiovascular health, gastric mucosal blood flow, cognitive function, brain health, muscle function, and exercise capacity.Furthermore, the safety of dietary nitrates has been examined from three perspectives:the health risks of carcinogenicity, methemoglobinemia, and effects on thyroid function.Therefore, it is essential to accurately understand and rationally utilize the functions and safety of nitrates, providing theoretical guidance and reference for the development of functional foods rich in nitrates.
  • Research progress on the control of major pathogenic microorganisms in vegetables through quantitative microbial risk assessment
    CHENG Li
    Food and Fermentation Industries. 2025, 51(24): 416-427. https://doi.org/10.13995/j.cnki.11-1802/ts.042687
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    Fresh vegetables are exposed to multiple risks of foodborne pathogen contamination at various stages of the supply chain.Currently, there is a relative lack of microbial risk assessment for critical pathogens during the production, processing, storage, and distribution of fresh vegetables in China, which hinders the establishment of standards and effective food safety management in enterprises.Four major pathogenic microorganisms that cause outbreaks of foodborne diseases in fresh vegetables have been identified through analyzing the reports of foodborne disease incidents that have occurred both domestically and internationally in recent years.The study reviews the conducted quantitative microbial risk assessment (QMRA) methods and application research as well as microbial control strategies targeting these pathogens.It summarizes the application and prospects of QMRA in evaluating major pathogenic microorganisms in fresh vegetables and ready-to-eat products.Additionally, it explores the synergistic framework of QMRA-HACCP to identify critical control points for microbial risks, aiming to provide references for advancing risk control research and practical applications in controlling pathogenic microorganisms in fresh vegetables.
  • Advances in impact of oolong tea manufacturing processes on aromatic compounds
    FENG Wei, ZHAO Yafei, ZHANG Xue, BAI Ruihua, HUANG Yi
    Food and Fermentation Industries. 2025, 51(24): 428-438. https://doi.org/10.13995/j.cnki.11-1802/ts.043541
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    Oolong tea, a semi-fermented tea characterized by its distinctive floral and fruity aroma, exhibits aroma quality that is highly dependent on precise processing regulation.This review summarizes the categories and characteristics of key aroma compounds in oolong tea, along with the predominant aroma components across different cultivars.It consolidates the impact of processing steps-including withering, tossing (or shaking), heat fixation, rolling, and drying-on aroma constituent formation, while elucidating the biosynthetic pathways of critical aroma substances and their stress response mechanisms, thereby providing a theoretical foundation for process optimization and targeted aroma quality modulation.Current challenges in oolong tea processing include significant variations in stress response thresholds among cultivars,difficulties in achieving precise control and standardization of process parameters,limited understanding of synergistic/antagonistic interactions between aroma components,and insufficient exploration of novel aroma profiles generated through cross-process synergies.Future research should focus on utilizing omics technologies to deeply dissect stress response networks and implementing fine-tuned regulation at each processing stage to enable directed synthesis of aroma compounds, laying the groundwork for developing oolong teas with personalized flavor profiles.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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