Based on genome annotation and transcriptomic profiling of Ganoderma lucidum, this study functionally characterized the glycosyltransferase gene gl22535.Bioinformatic analysis and subcellular fluorescence localization revealed that GL22535 is a cytoplasmic glucosyltransferase belonging to the GT24 family.To elucidate its role, gl22535-overexpressing and silenced strains were constructed, and their fermentation performance and G.lucidum polysaccharide (GLP) production were evaluated.Overexpression strains exhibited slower growth, larger mycelial pellets, and accelerated carbon source consumption. The production of mycelial polysaccharides (MPS) and extracellular polysaccharides (EPS) significantly increased, with the EPS able to achieve a 1.54-fold enhancement. In contrast, silenced strains showed enhanced growth, increased biomass, and reduced polysaccharide accumulation, indicating that gl22535 redirects carbon flux toward GLP biosynthesis.Analysis of polysaccharide molecular weight distribution and monosaccharide composition further indicated that altered gl22535 expression modifies the relative proportions of glucose, galactose, mannose, and xylose in both MPS and EPS.These compositional changes are likely mediated by transcriptional regulation of upstream genes involved in sugar-donor biosynthesis, thereby affecting nucleotide-sugar precursor allocation.Collectively, these results indicate that gl22535 plays a crucial role in GLP biosynthesis and mycelial morphogenesis, providing new insights into the complex biosynthetic network of GLP and laying a theoretical basis for elucidating the metabolic regulatory functions of glycosyltransferases in G.lucidum.

Bacillus species represent a diverse group of bacteria that are widely distributed in both natural and artificial environments, with extensive applications in food processing, agricultural biocontrol, and environmental remediation.In this study, we obtained complete genomic information for 113 B.strains with well-documented isolation sources from the NCBI database.These strains included both food-derived and non-food-derived isolates, and we systematically investigated their functional evolutionary differences across distinct ecological contexts through comparative genomics analysis.Our results demonstrated that food-derived B. strains were significantly enriched in genes associated with carbohydrate metabolism (such as fbp, vorG), cofactors and vitamins metabolism (such as ubiD, coq7), and flavor precursor synthesis pathways (such as CYP92C5, P450I).In contrast, non-food-derived strains showed a stronger enrichment of genes related to basic metabolism, pollutant degradation (such as natB, urtA), and stress response pathways.Furthermore, fermentation-associated B.strains exhibited superior polysaccharide degradation capabilities, with an enrichment of glycoside hydrolase family genes (such as GH32, GH76) and significant accumulation of key genes involved in energy metabolism pathways, including sacB and sr.These findings illuminate the molecular basis underlying ecological adaptation and functional differentiation in B.species from a genomic perspective, offering theoretical support for their targeted use in fermented foods, functional strain development, and microbial ecological engineering.

Latilactobacillus sakei, a versatile lactic acid bacterium, is widely distributed in various ecological niches, including fermented foods, plants and animals, and holds significant industrial importance.This study conducted comparative genomic analyses of seven newly sequenced L.sakei isolates and 98 genome sequences downloaded from the National Center for Biotechnology Information (NCBI) database.The average genome size of these strains was (1.98±0.07) Mb, with an average GC content of (41.05±0.12)% and the numberof coding sequences was 1 961±80.Analysis revealed that L.sakei possesses a closed pangenome, indicative of considerable adaptability and ecological plasticity.105 L.sakei strains were divided into three distinct clades:CladeⅠ, CladeⅡ, and CladeⅢ.Strains from fermented foods (46.94%) tended to cluster in CladeⅡ, while strains from plants (35.19%) showed a clustering trend in CladeⅢ.Plant isolates exhibited significantly higher genes numbers of plant-specific glycosyl hydrolases (e.g.GH32 and GH91;P<0.05), conferring superior adaptability to high-starch and sucrose-rich environments.Additionally, CRISPR/Cas systems, predominantly of type IIA, were identified in 31 of the 105 strains, occurring with a higher frequency in isolates from animal and food fermentation sources (84%) than in those from plants (3%), dairy (3%), and other environments (10%), highlighting niche-specific adaptive traits.This study provides important findings on the genomic plasticity and adaptive strategies of L.sakei, offering data support for the research on its deeper habitat adaptation evolution.

This study aimed to screen lactic acid bacteria that have an inhibitory effect on the dominant spoilage bacterium of chilled chicken, Pseudomonas lundensis, analyze their antibacterial characteristics, and mine potential bacteriocin gene clusters based on whole-genome sequences, ultimately evaluating their effectiveness in preserving chilled chicken.The results indicated that the selected Lactiplantibacillus plantarum F44 had a significant inhibitory effect on P.lundensis, with a minimum inhibitory concentration value of 312 μg/mL.The crude bacteriocin extract was sensitive to proteases, remained highly active against bacteria at 40-121 ℃ and pH range of 2.0-10.0, and exhibited antibacterial activity against common Gram-positive and Gram-negative bacteria.Whole-genome analysis showed that strain L.plantarum F44 had a genome length of 3 746 814 bp, a GC content of 41.33%, and contained five bacteriocin gene clusters.After treatment of chilled chicken with F44 bacteriocin (2MIC), the total bacterial count decreased by 2.6 lg CFU/g and the thiobarbituric acid reactive substances content decreased by 0.35 mg/kg after 12 days of refrigeration, extending the shelf life by 3 days.In summary, L.plantarum F44 and the bacteriocins it produces have good antibacterial properties and preservation potential, providing new microbial resources and a theoretical basis for the development of natural preservatives, and have promising application prospects.

Laccase is playing an increasingly important role in mycotoxin degradation;however, its practical application is largely hindered by high cost and poor stability.To address these limitations, this study successfully immobilized laccase using cross-linked enzyme aggregates (CLEAs) technology, resulting in the preparation of laccase cross-linked aggregates (PpLac-CLEAs).Results showed that the optimal preparation conditions were 0.52 g/mL of ammonium sulfate as precipitant, 0.5% (v/v) of glutaraldehyde as cross-linker, and a cross-linking time of 4 h.Under these conditions, the activity recovery of PpLac-CLEAs reached 58.43%.After immobilization, the optimal pH and temperature for PpLac-CLEAs were identified as 3.0 and 45 ℃, respectively.Moreover, within the pH range of 4.0 to 11.0, the relative enzyme activity remained above 90%, demonstrating a broader operational range for both temperature and pH.Compared with the free enzyme, PpLac-CLEAs exhibited 26.42%, 44.68%, and 43.92% higher tolerance toward Fe²⁺, Ag⁺, and Tween 80, respectively.In addition, PpLac-CLEAs retained 63.4% of their initial activity after six repeated uses.After 21 days of storage at 4 ℃, the residual activity of PpLac-CLEAs was 64.49%, approximately three times that of the free enzyme.Fourier transform infrared spectroscopy analysis revealed significant changes in the enzyme secondary structure after immobilization, α-helix content increased by 3.6%, while β-turn content decreased by 6.95%, indicating enhanced structural rigidity that contributed to improved stability.In application tests, PpLac-CLEAs achieved a 29.47% degradation rate of zearalenone in corn slurry.In conclusion, PpLac-CLEAs exhibit significantly enhanced stability and reduced application costs, showing promising potential for mycotoxin degradation.

To accurately investigate the heterogeneity of biofilm formation by Vibrio parahaemolyticus under various concentrations of bile salt stress, this study selected six strains isolated from seawater, freshwater, and clinical samples.Crystal violet staining and the Cell Counting Kit-8 (CCK-8) assay were employed to determine the differences in biofilm-forming capacity and cell viability under varying bile salt concentrations.Additionally, confocal laser scanning microscopy (CLSM) was utilized to observe the biofilm architecture and analyze changes in biofilm biomass and structural parameters under bile salt stress.The results indicated that bile salts inhibited biofilm formation in both environmental and clinical V.parahaemolyticus strains, leading to a significant reduction in biofilm biomass and cell viability, while delaying the time required to reach peak biofilm mass.Under high-concentration bile salt stress, clinical strains exhibited greater biofilm-forming capacity than environmental strains;however, under low-concentration bile salt stress, environmental strains outperformed clinical strains in biofilm formation.Furthermore, strains containing the tdh gene demonstrated a rapid response to and stronger tolerance against bile salt stress. These findings reveal the heterogeneity in the biofilm formation process and the time to reach maximum biofilm biomass among V.parahaemolyticus strains under varying bile salt stress levels, providing novel insights for the safety control of V.parahaemolyticus and targeted interventions for host intestinal infections.

In industrial glutamic acid production, Corynebacterium glutamicum temperature-sensitive strains serve as the primary microbial hosts.Conventional nitrogen sources like soybean meal hydrolysate or corn steep liquor have been used during seed culture.However, inconsistent seed quality and frequent contamination often reduced production stability.This study evaluated the feasibility of replacing these nitrogen sources with yeast extract in the seed culture of temperature-sensitive C.glutamicum.Through spent medium analysis, the requirements for ammonium, peptides of varying molecular weights, and specific amino acids during bacterial growth were assessed.Different nitrogen sources were compared for their effects on growth rates.Key limiting nutrients were identified, leading to the selection of a suitable yeast extract.Results showed that serine, cystine, histidine, and isoleucine acted as limiting amino acids.Yeast extract FM308, rich in these amino acids, supported effective seed culture at an optimal concentration of 2 g/L.This approach shows significant potential for improving seed quality and reducing contamination in industrial glutamic acid fermentation.

In this study, an oligosaccharide named ERP-1 was isolated from raspberry (Rubus idaeus L.) fruits.Its chemical structure was elucidated, and in vitro immunomodulatory activity was evaluated.Crude polysaccharides were extracted from raspberry fruits using a multi-enzyme method and further purified by DEAE-52 cellulose column chromatography to obtain the purified fraction ERP-1.The molecular weight, degree of polymerization (DP), functional groups, monosaccharide composition, and glycosidic linkages of ERP-1 were characterized by high-performance gel permeation chromatography (HPGPC), ultra performance liquid chromatography-tandem mass (UPLC-MS/MS), fourier transform infrared spectroscopy (FT-IR), ion chromatography (IC), and gas chromatography-mass spectrometry (GC-MS).In vitro immunomodulatory activity was evaluated using murine macrophage RAW264.7 cells.The results showed that ERP-1 had a molecular weight of 569 Da and a Dp ranging from 3 to 7.It was composed of glucose (Glc), fructose (Fru), and mannose (Man) at a molar ratio of 0.582∶0.371∶0.048.Five types of glycosidic linkages were identified, among which →4)-Glcp-(1→ was the most abundant.Notably, ERP-1 significantly reduced the secretion and mRNA expression of nitric oxide (NO), tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and interleukin-1β (IL-1β) in lipopolysaccharide (LPS)-stimulated RAW264.7 cells.Conversely, it also enhanced the production and mRNA expression of these cytokines in non-LPS-stimulated RAW264.7 cells.These findings could indicate that ERP-1 is an oligosaccharide with immunomodulatory activity in vitro and holds promising potential for applications in functional foods and pharmaceutical products.

Inflammation is a critical biological response to harmful stimuli, but chronic inflammation can lead to severe diseases such as cardiovascular disorders, diabetes, and cancer.This study explores the anti-inflammatory potential of bioactive peptides derived from porcine pancreatic hydrolysate, in a lipopolysaccharide (LPS)-induced systemic inflammation model in rats.Porcine pancreas, rich in proteins, was enzymatically hydrolyzed using papain to generate bioactive peptides.Rats were divided into protective and therapeutic intervention groups, receiving low (0.19 g/kg), medium (0.57 g/kg), and high (0.95 g/kg) doses of pancreatic hydrolysate before or after LPS challenge.Blood samples were collected after treatment, and inflammatory factors were assayed using ELISA kits.Histological analysis of colon tissues was performed using H&E.Results demonstrated that pancreatic hydrolysate significantly reduced pro-inflammatory cytokine levels in a dose-dependent manner, with the high-dose group showing the most pronounced effects.Protective intervention was more effective than therapeutic intervention in mitigating inflammation and preserving colonic morphology.This study highlights the potential of porcine pancreatic hydrolysate as a natural anti-inflammatory agent, offering a sustainable solution for valorizing meat industry by-products.

The microenvironment of the fermentation room is a critical determinant of high-temperature Daqu quality.To mitigate the issues of moisture accumulation and inadequate ventilation in traditional rooms (QF1), structural optimizations were implemented in a modified room by installing ventilation windows and moisture-absorbing ceilings.The modified fermentation room is designated as QF2.The regulatory mechanisms of these modifications on the fermentation process were elucidated using high-throughput sequencing and HS-SPME-GC-MS.Results showed that QF2 significantly optimized the hydrothermal environment, increasing the average peak temperature to 63.29 ℃ (3.11 ℃ higher than QF1) while markedly reducing humidity in the later stages.This stress-relieved environment drove a directional succession of the microbial community, enriching bacteria [predominantly Saccharopolyspora (35.31%), Thermoactinomyces (29.65%), and Bacillus (16.27%)] and thermophilic fungi [(dominated by Thermomyces (54.91%)].Consequently, the acidity and moisture content of the final QF2 Daqu decreased by 11.43% and 8.96%, respectively, thereby enhancing storage stability.Driven by this optimized community, the metabolic profile shifted towards flavor synthesis:the total volatile compound content in QF2 reached 499 155 μg/kg (26.95% higher than QF1), with significant increases in functional compounds such as tetramethylpyrazine and 4-vinylguaiacol.This study demonstrates that structural modification effectively regulates the microenvironment to shape functional microbiota and metabolic flux, providing a theoretical basis for the standardized production of high-quality Daqu.

High-throughput sequencing was employed to analyze the succession of the microbial community in stacked fermented grains during the fourth and fifth rounds of Jiangxiangxing Baijiu under mechanized production.A comparative analysis was further conducted to elucidate the differences in microbial communities between the two rounds.By analysising the correlation between microbial communities and environmental factors, a significant correlation was revealed between microbial community succession in stacked fermented grains and environmental factors during the 4th and 5th rounds of Jiangxiangxing Baijiu production.Results showed that the temperature, acidity, and moisture content of the stacked fermented grains increased with the progression of rounds, while the contents of starch and reducing sugars declined.In the fourth round, Kroppenstedtia, Thermoactinomyces, and Thermoascus dominated the microbial community.In the fifth round, the microbial community of stacked fermented grains was primarily dominated by Kroppenstedtia, Thermoactinomyces, and Byssochlamys.Six bacterial genera, including Thermoactinomyces, Acetobacter, and Virgibacillus, and four fungal genera, including Byssochlamys, Monascus, and Kazachstania, showed significant variation differences between the stacked fermented grains microbial communities of the 4th and 5th rounds.Spearman correlation analysis revealed that starch, moisture, and reducing sugars were significantly correlated with microbial succession in the fourth round.In the fifth round, acidity and starch were identified as the key correlated factors.In the fourth round, bacterial genera, including Kroppenstedtia and Virgibacillus correlated positively with esters such as methyl palmitate, while Fungal genera, such as Thermomyces and Thermoascus showed positive correlations with acids like hexanoic acid.In the fifth round, bacterial genera such as Lactobacillus and Acetobacter, along with the fungal genus Monascus, correlated positively with acids and esters.Conversely, fungal genera including Thermoascus, Thermomyces, and Aspergillus were positively associated with furans and their derivatives.Distinct differences exist between the 4th and 5th rounds regarding the interactions among microbial succession, environmental factors, and flavor compounds.These findings provide a theoretical basis for optimizing the stacked fermentation process in Jiangxiangxing Baijiu production.

The raw material used in Daqu preparation fundamentally shapes its microbial community and metabolic functions.In this study, wheat and hulless barley were respectively used as fermentation raw materials for high-temperature Daqu.The physicochemical indicators during the fermentation process of the two groups of Daqu were monitored, and metagenomic sequencing technology was employed to analyze their microbial communities and metabolic functions.The results revealed that wheat Daqu exhibited greater thermogenic capacity (with a peak temperature of 62.8 ℃) and superior heat retention (remaining above 45 ℃ for 17 days).In contrast, hulless barley Daqu was enriched in genes encoding glycoside hydrolases (GHs), particularly α-glucosidase and β-glucosidase, which showed higher gene abundances.In terms of microbial community structure, the core dominant genera in both groups of high-temperature Daqu were generally similar, primarily consisting of Kroppenstedtia, Saccharopolyspora, and Lentibacillus (with a total abundance > 35.86%).However, Bacillus was more dominant in wheat Daqu (peaked at 12.80% vs 1.40%), while hulless barley Daqu was enriched in Thermoactinomyces (peaked at 8.95% vs 25.93%).Throughout the fermentation process, there were differences in the microbial contributions to the main carbohydrate metabolic pathways between the two groups.Wheat Daqu mainly relied on the aforementioned three core genera, while hulless barley Daqu additionally derived contributions from Staphylococcus and Thermoactinomyces.Further correlation analysis indicated that in wheat Daqu, moisture, starch, and reducing sugars were significantly positively correlated with multiple microbial genera at the genus level, while in hulless barley Daqu, only moisture showed a significant correlation with Saccharomonospora.This study elucidates the microbial regulation mechanism of Daqu fermentation from the perspective of the "raw material-environment-microbial community" interaction, providing a theoretical basis for the scientific production of high-temperature Daqu.

This study aimed to investigate metabolic differences in traditional sauce-flavor Daqu produced using different types of Muqu.Specifically, black Daqu (BQ) and yellow Daqu (YQ) were used as Muqu starters, and a non-targeted metabolomics approach was employed for comprehensive analysis.A total of 4 221 metabolites were identified.At the stages of first Daqu-tuning, second Daqu-tuning, and Qu-maturing, 1 267, 1 427, and 1 594 differential metabolites were detected between the two groups, respectively.These were significantly enriched in 12, 17, and 14 metabolic pathways, with amino acid metabolism representing the most prominent category.During the turning stage, differential metabolites were primarily enriched in the metabolic pathways of tryptophan, histidine, and glutamic acid.At the Qu-maturingd stage, metabolites associated with phenylalanine and tyrosine metabolism (such as prephenate and shikimic acid) showed significantly higher abundance in the YQ group compared to the BQ group.In contrast, metabolites involved in arginine biosynthesis (e.g., N-acetylornithine) were more highly expressed in the BQ group.These findings indicate that the choice of Muqu may influence the metabolic network by modulating amino acid metabolism, potentially affecting the quality of sauce-flavor Daqu.This study provides valuable insights for standardizing the production process of sauce-flavor Daqu.

To investigate the quality characteristics of high-temperature Daqu with different colors and synergistic mechanism of mixed Daqu, this study systematically analyzed the physicochemical indicators, enzyme activity characteristics, culturable microbial counts, and volatile flavor compounds of black Daqu, yellow Daqu, white Daqu, and mixed Daqu.The results revealed significant functional differentiation and complementarity among different-colored high-temperature Daqu in terms of physicochemical properties, enzyme activity distribution, microbial counts, and flavor metabolites.White Daqu exhibited the lowest moisture content and the highest saccharifying power, serving as the primary source of amylase and esterifying enzyme.Yellow Daqu and black Daqu showed similar moisture and starch content, with higher cellulase activity, and yellow Daqu displayed the highest protease activity.The significant differences in flavor metabolites across different-colored Daqu were mainly attributed to distinct butyrate metabolic pathways.The quality indicators of mixed Daqu groups followed a weighted average pattern, but key parameters such as saccharifying power, enzyme activities, and volatile flavor compounds exhibited inter-group gradient differences.Additionally, the synergistic effect of three-color Daqu mixtures weakened acidic protease activity but enhanced α-amylase activity.This study clarified the quality differences among different-colored high-temperature Daqu and the functional synergistic mechanism of their mixed Daqu at various ratios, providing support for regulating Daqu quality in brewing and offering insights into the mechanism of Daqu role in fermentation.

To elucidate the compositional characteristics and dynamic variations of key components in sauce-flavored Baijiu, as well as to explore approaches for reducing undesirable substances, samples collected at different stages of the distillation process were systematically analyzed.Multivariate statistical methods, including hierarchical cluster analysis (HCA), orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) analysis, were employed for data interpretation.A total of 51 flavor compounds were identified from 39 distillation fractions.Based on their distribution patterns, combined with heatmap clustering, these compounds were categorized into two major groups:group A, mainly consisting of non-volatile acids, and group B, primarily composed of volatile esters and alcohols.OPLS-DA revealed that fractions 1-18 clustered together in the second and third quadrants, while fractions 19-39 formed a separate cluster in the first and fourth quadrants, with seven key differential flavor compounds selected based on VIP >1.Inductively coupled plasma mass spectrometry (ICP-MS) analysis revealed that Na, Mg, Al, K, Ca and Fe were the predominant metal elements in all fractions.Among them, Fe, Na, Ca, Cu, and K showed positive correlations with esters, most alcohols and ketones, whereas Sr, Ga, Ba, and Se were positively correlated with acids.The distillation profile of flavor components demonstrated that esters and alcohols were mainly concentrated in the early distillation stages, while non-volatile acids were enriched in the later stages, consistent with hierarchical cluster analysis results.In terms of quality control, retaining fractions 4-18 effectively removed 85.60% of higher fatty acid ethyl esters and 23.78% of fusel oils.Meanwhile, sensory evaluation further confirmed that preserving only fractions 4-18 did not significantly alter the main flavor characteristics of Baijiu.This study elucidates the stage-specific distillation behavior of flavor compounds and metal elements in sauce-flavor Baijiu.Based on these findings, a process optimization strategy was proposed to remove undesirable components while retaining desirable flavor attributes, providing a theoretical basis for scientific distillation and precise quality grading in Baijiu production.

Tunnel-type spray pasteurization of beer often suffers from non-uniform temperature distribution, uncontrollable sterilization intensity, and high energy consumption.To address these challenges, this study combined numerical simulation and experimental analysis to investigate the effects of initial beer temperature, spray water temperature, and heat transfer non-uniformity on the temperature field and cumulative pasteurization performance (pasteurization unit, PU).A heat-fluid-solid coupling model was developed based on computational fluid dynamics (CFD) and validated by an in-house experimental platform under different liquid film thicknesses.Results show that when the film thickness was 1.25 mm, the temperature prediction errors in the preheating and heating zones were 0.79% and 0.63%, respectively, demonstrating high model accuracy.Under different initial temperature conditions, the influence on sterilization effectiveness became negligible after 612 s.Increasing spray water temperature caused the preheating and heating zones to stabilize within 31.92-36.81 ℃ and 57.67-63.21 ℃, respectively.Traditional PU calculations neglected spatial variations in heat transfer, making it difficult to reflect local sterilization deviations.To overcome this limitation, a new spatial consistency assessment method was proposed by introducing the coefficient of variation and defining a sterilization intensity deviation coefficient.This dual-dimensional approach, combining temperature and PU distribution, effectively identified local over-pasteurization and under-pasteurization regions across six representative conditions.The findings provide theoretical guidance and simulation support for optimizing the design and evaluating the thermal uniformity of tunnel-type beer pasteurization processes.

In order to enrich the selection of pineapple wine fermentation strains, this study screened superior yeast strains from highly osmotic raw materials such as fermented black beans, grapes, pineapples, and pickled vegetables, followed by molecular biological identification.By fermenting pineapple fruit wine, comparative analysis was conducted on the fundamental physicochemical indicators and volatile aroma compounds produced by different yeast strains post-fermentation, thereby selecting yeast strains suitable for pineapple fruit wine fermentation.Results indicated that three superior yeast strains-XW8, YG5, and DC1-exhibiting rapid fermentation initiation, high ethanol production capacity, and tolerance to glucose concentrations of 400 g/L, ethanol volumes of 15%, SO₂ levels of 300 mg/L, and pH 2.0.XW8 and YG5 were identified as Saccharomyces cerevisiae, while DC1 was identified as Meyerozyma caribbica.Analysis of fermented pineapple fruit wine revealed that XW8 completed fermentation in just 7 days, achieving an alcohol content of 11.7% vol. This was 1.1% vol higher than strain DC1 and 0.9% vol higher than YG5, with fermentation time reduced by 1 day.GC-MS detection of volatile compounds revealed 81 volatile components in strain XW8-the highest among the three wine samples.Sensory evaluation indicated well-preserved fruit aromas, harmonious palate, and typical style.In summary, strain XW8 is confirmed as an excellent dedicated strain for pineapple fruit wine production.It diversifies fermentation strain options, enhances product aroma quality, and provides significant reference value for the pineapple fruit wine fermentation industry.

Lactic acid bacteria play a crucial role in the fermentation system of Hakka Huangjiu.While current research has primarily explored their contributions to nutrition, flavor, and safety, studies on their ability to utilize starchy raw materials are limited.To investigate the potential metabolic functions of functional lactic acid bacteria in starch substrate utilization, a lactic acid bacterial strain L-2318 producing γ-aminobutyric acid at a high yield of (35.42±0.50) mg/L was screened from Hakka Huangjiu fermentation starters using HPLC.The isolate was classified as Lacticaseibacillus paracasei L-2318 based on biochemical characterization and 16S rDNA sequencing.Whole-genome analysis revealed a 3 143 760 bp genome with 46.28% GC content and 3 483 protein-coding genes.Functional annotations based on GO, COG, and KEGG databases highlighted a strong starch metabolic potential in L.paracasei L-2318.Further annotation against the CAZy database identified 12 functional genes related to amylases.It is inferred that its starch hydrolase system primarily comprises α-amylase, pullulanase, and α-glucosidase.Preliminary physiological experiments have initially validated its amylase-producing capacity.These findings demonstrate that L.paracasei L-2318 possesses diverse amylase-producing capabilities and can contribute to starch decomposition during the saccharification stage of Hakka Huangjiu production.This research provides scientific support for a deeper understanding of the ecological functions of lactic acid bacteria in Hakka Huangjiu fermentation.

Based on the high antioxidant activity of Gastrodia elata, its endophytes may synergistically produce active substances.To explore the antioxidant potential of these endophytes, they were first isolated from tubers of G. elata, and in vitro antioxidant activity analysis was conducted to screen endophytes with high antioxidant activity.Subsequently, morphological and 18S rDNA sequence identification were performed.The antioxidant activity was further improved via atmospheric room temperature plasma (ARTP) mutagenesis breeding and optimization of fermentation conditions.Finally, a mouse D-galactose (D-gal) model was established to verify in vivo antioxidant activity of the target strain.Results showed that a total of 28 endophytic strains were isolated from G. elata tubers.Through the determination of total phenol content and total flavonoid content, as well as the calculation of hydroxyl radical (·OH), DPPH, and ABTS cation radical scavenging rates, one endophytic strain (No.5) with high antioxidant activity was screened out, which was identified as Pycnoporus sp. A genetically stable mutant strain M7 with high antioxidant activity was obtained by ARTP mutagenesis breeding.Meanwhile, its fermentation conditions were optimized, and the optimal conditions were determined with glucose as carbon source, peptone as nitrogen source, a pH of 7.5, and a rotation speed of 90 r/min.Results of in vivo antioxidant activity experiments showed that M7 fermentation broth could significantly increase the activities of glutathione peroxidase and superoxide dismutase,reduce malondialdehyde content in serum of D-gal-induced oxidative stress model mice, and reverse the abnormal indices of liver, kidney, brain, and heart in these model mice.In summary, the mutant strain M7, an endophyte of G. elata belonging to Pycnoporus sp., exhibits excellent antioxidant activity both in vitro and in vivo, which can serve as a candidate resource for natural antioxidants and provide an experimental basis for the development of functional foods.

The yield of Monascus pigments (MPs) can be remarkably augmented by glycerol.This study aimed to investigate the role of glycerol in the pigment production process of Monascus spp.through physiological and metabolomic analyses.Results indicated that the highest MPs production in 160 g/L glycerol group was 2.02 times that of the control.Moreover, glycerol with the concentrations between (0.266±0.133) g/g and (0.711±0.013) g/g after 6 days of fermentation were accumulated in the mycelia, which reducing the influence of osmotic pressure on the permeability and integrity of cell membrane and maintaining cell viability.Metabolomics analysis showed that the osmotic pressure produced by glycerol and its compatible solute characteristics stimulated the synthesis pathway of cofactor and acetyl-CoA.In addition, carbon metabolic pathways, nucleotide metabolism and amino acid metabolism were promoted by the utilization of glycerol, providing sufficient precursors for MPs production.These findings offered clues for improving the growth and MPs production of Monascus spp.by coordinating roles of glycerol as carbon source, osmotic substance and compatible solutes.

This study aimed to provide theoretical support for the development of seasoning products using Hongqu Huangjiu grains.Using Hongqu Huangjiu grains as the raw material and Aspergillus oryzae MJY2-5 as the starter culture, Hongqu Huangjiu grains seasoning liquid was prepared through low-salt solid-state fermentation and high-salt liquid-state fermentation.Modern analytical techniques, including HPLC, GC-MS, electronic nose, and electronic tongue analyses, were employed to characterize the distinctive nutritional and flavor compounds in the red yeast seasoning liquid.The prepared Hongqu Huangjiu grains seasoning liquid exhibited total nitrogen and amino acid nitrogen contents of (0.70±0.01) g/100 g and (0.605±0.01) g/100 mL, respectively, with an extraction yield of 75%.The total amino acid content reached (8.45±0.09) mg/g.Flavor-active amino acids (including glutamic acid, phenylalanine, alanine, aspartic acid, and glycine) accounted for 45.68% of the total amino acids, while essential amino acids constituted 40.59%.Among these, glutamic acid, which contributed to umami taste, showed the highest taste activity value (TAV) of 2.47.In the flavoring liquid, the nitrogen-containing compounds exhibited relatively higher response values in the aroma profile, while the dominant taste profiles were salty, umami, and umami aftertaste.Characteristic aroma compounds included nitrogen-containing compounds (e.g., tetramethylpyrazine and 2,3,5-trimethylpyrazine), imparting a roasted aroma;, sulfur-containing compounds (e.g., 3-(methylthio)propanal), contributing a savory, broth-like fragrance, and alcohols, aldehydes, and ketones (e.g., isovaleraldehyde, isobutyraldehyde, nonanal, decanal, benzaldehyde, phenylethanal, isoamyl alcohol, cedrol, 3-hydroxy-2-butanone, and 2,3-butanedione), providing fruity, floral, and sweet notes.The dominant taste profiles were umami and umami aftertaste.Notably, safety risk factors such as 5-hydroxymethylfurfural were below the detection limit.The seasoning liquid prepared from Hongqu Huangjiu grains demonstrated a high-umami profile dominated by glutamic acid, along with complex aromas such as roasted, meaty, fruity, and floral notes.It contained no detectable risk factors, indicating significant potential for development and application.

Huangyao Douchi is a distinctive traditional fermented food from Zhaoping County, Guangxi.However, the characteristics of mineral and nutrient changes during the fermentation are still unknown.Here, the physicochemical properties, nutritional components, minerals, and phytic acid dynamics of Huang Yao Douchi at different brewing stages were systematically investigated.The results showed that compared with soybean raw materials, the phytic acid content in the final Douchi product decreased by 50%.Moreover, the phosphorus concentration in Huangyao Douchi increased by 54%, and the concentrations of calcium, magnesium, sulfur, iron, and selenium increased by more than 20%, while the potassium concentration decreased by 7%.The total amino acid content of Huangyao Douchi also increased by seven-fold, and the total antioxidant capacity was significantly enhanced.Notably, there were stage-specific differences in the changes of mineral nutrient concentrations during the brewing process of Huangyao Douchi, including that the fermentation stage promoted the enrichment of potassium, magnesium, sulfur, and selenium, while the pressing stage increased the concentrations of phosphorus, manganese, and copper.This study confirmed that the phytic acid degradation, late-stage moisture evaporation, stage-dependent pH decline, conversation of protein into amino acids, and progressive mineral release are the five hallmark processes for the improvement of the nutritional characteristics of Huangyao Douchi.These results provide scientific supports for optimizing the fermentation of Huangyao Douchi to improve its flavor and nutritional quality.

To systematically investigate the correlation between different fluorine species and the enzymatic activities of dominant microorganisms during the pile-fermentation stage of post-fermented tea, this study analyzed three aspects:the relationship between various fluorine species and enzyme activities in fermented tea samples, the association between enzymatic activities of dominant microorganisms and fluorine speciation, and the impact of inoculated dominant microorganisms—once established as predominant populations—on fluorine transformation.Results indicated that pectinase, cellulase, and polyphenol oxidase activities were significantly positively correlated with total fluorine and water-soluble fluorine contents, whereas exchangeable fluorine content showed a negative correlation with all six measured enzymes.In fluoride-containing culture media, strains X-104 and X-105 significantly reduced fluorine levels in media containing water-soluble and exchangeable fluorine compared to the control group (CK), with the maximum reduction in exchangeable fluorine reaching 53.39%.When dominant microorganisms became the predominant flora during pile-fermentation, significant differences in the same fluorine species were observed across different microbial treatments, suggesting that microbial enzymatic activities may drive fluorine speciation transformations.This study elucidates the intrinsic link between the enzymatic properties of dominant microorganisms and fluorine speciation dynamics during pile-fermentation, offering new insights into modulating fluorine bioavailability in post-fermented tea and supporting the scientific foundation for healthier tea consumption.

To develop high-quality composite fruit vinegar with both nutritional and flavor characteristics, this study utilized mulberries and apples as raw materials to produce mulberry-apple composite fruit vinegar through alcoholic fermentation and acetic acid fermentation.The effects of fermentation conditions on the quality of mulberry-apple composite fruit vinegar were investigated.Using acid yield and sensory evaluation as response values, the fermentation process was optimized through single-factor experiments and the Box-Behnken response surface method.Results indicated that initial alcohol content, acetic acid bacteria inoculum level, and fermentation temperature significantly influenced both acid yield and sensory quality, with interactions existing among these factors.The optimal process conditions were an initial alcohol content of 6%, an acetic acid bacteria inoculum of 8%, and a fermentation temperature of 33 ℃.Under these conditions, acid production reached 5.12 g/100 mL, and the sensory score was 6.27, showing minimal deviation from the model prediction.The composite fruit vinegar produced under these conditions exhibited the highest acetic acid content (55.30 g/L).A total of 38 volatile aroma compounds were detected, with esters predominating, imparting a harmonious, rich fruit and floral bouquet to the product.Antioxidant assays revealed total phenolic and flavonoid contents of 1 852.3 mg GAE/L and 895.7 mg RE/L, respectively.The vinegar exhibited outstanding antioxidant activity with the strongest DPPH and ABTS radical scavenging capacities.The optimized fermentation process significantly enhanced the flavor quality and functional properties of the mulberry-apple composite fruit vinegar, providing scientific support for the development of composite fruit vinegar-based health beverages.

To investigate the antibacterial mechanism of walnut male flower polyphenols (WMFPs) against Escherichia coli, this study uitilized walnut male flowers as the raw material and evaluated the antibacterial activity of WMFPs through minimum inhibitory concentration and bactericidal kinetics assays.A preliminary exploration of the underlying mechanism was conducted by assessing cell wall integrity, cell membrane permeability, scanning electron microscopy (SEM) observations, and oxidative stress levels.The resultsdemonstrate that WMFPs exhibit strong inhibitory effects against Escherichia coli, with an MIC of 12.5 mg/mL, and demonstrated concentration-dependent antibacterial activity.WMFPs were found to disrupt cell walls, increase membrane permeability, and induce leakage of intracellular constituents.These effects include a decrease in the absolute zeta potential value and increases in extracellular alkaline phosphatase activity and the electrical conductivity.Additionally, WMFPs treatment elevates intracellular reactive oxygen species and malondialdehyde levels, indicating the induction of oxidative stress.SEM images furthermore revealed severe morphological distortion and rupture of bacterial cells.This study preliminarily elucidates the antibacterial mechanism of WMFPs against Escherichia coli, providing a theoretical basis for further development as plant-derived natural antibacterial agents.

To address the challenges of unstable active components and the inherent fishy odor in the deep processing of Houttuynia cordata, this study employed co-fermentation of H. cordata extract using Bacillus subtilis S0-2 and Wickerhamomyces anomalus Y61.The dynamic changes in active components (polyphenols and flavonoids) and antioxidant activity (DPPH radical and ABTS cation radical scavenging capacity) were systematically analyzed over a 0-4 day fermentation period.Additionally, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was applied to investigate the evolution of volatile flavor compounds during the early fermentation stage (0-2 d).The results demonstrated that microbial fermentation significantly promoted the release and transformation of active ingredients.By day 2, the total polyphenol and total flavonoid contents reached peak values of 62.55,217.33 μg/mL, representing increases of 115.54% and 189.77%, respectively, compared to the unfermented control. Antioxidant activity was simultaneously enhanced, with the IC₅₀ value for DPPH radical scavenging decreasing from 9.364 μg/mL to 3.298 μg/mL.Within 2 d of fermentation, the total volatile compound content increased by 40.97%, with alcohols, aldehydes, and esters increasing by 140.63%, 96.23%, and 60.61%, respectively.The relative odor activity value of key flavor compounds, such as (E)-2-hexenal (grassy note) and D-carvone (cooling mint aroma), significantly increased, effectively masking the inherent fishy odor of H. cordata.This study reveals the synergistic mechanism of the Bacillus-yeast co-culture system in enhancing both functional components and flavor profiles, providing an effective fermentation strategy for the high-value utilization of H. cordata and similar medicinal-edible plants.

Based on the capability to achieve precise fluid manipulation within microchannels, microfluidic technology demonstrates considerable potential for application in the design of innovative food products.In this study, microfluidic technology was employed to fabricate edible microfibers with enhanced mechanical properties, utilizing the gelation behavior between sodium alginate (SA) and Ca²⁺.The effects of incorporating cellulose nanocrystals (CNC), whey protein isolate fibrils (WPIF), and glycerol on the formation of microfibers were systematically examined.The results revealed that the optimal formulation for microfiber formation via microfluidic technology consisted of an internal phase containing 10 g/L SA, 3 g/L CNC or 3 g/L WPIF, and 15% (v/v) glycerol, with an external phase of 40 g/L CaCl₂.The resulting gel-based microfibers exhibited superior mechanical performance, attributed to the reinforcement provided by SA in combination with CNC or WPIF, which facilitated intermolecular hydrogen bonding and electrostatic interactions, thereby enhancing tensile strength.The microfibers demonstrated high structural integrity under fracture stress exceeding 140 kPa.This study offers technical insights for the development of multi-scale and multi-morphological food microparticles, and presents new perspectives for broadening the application of microfluidic technology in areas such as three-dimensional cell culture and tissue engineering scaffolds.

Fish oil, rich in omega-3 polyunsaturated fatty acids, is highly susceptible to oxidative rancidity.Employing an emulsion-based delivery system can significantly enhance its stability.This study investigated the effects of homogenization pressure and emulsifier type on the microstructure, turbidity, droplet size, zeta potential, and storage stability of fish oil emulsions (5% w/w oil), using whey protein (a protein-based natural emulsifier), phospholipids (a lipid-based natural emulsifier), and citric acid esters of monoglycerides (a synthetic emulsifier).The emulsifying properties for the different emulsifiers were as follows:1) For whey protein, emulsions stabilized at a concentration of 0.8%, with an average droplet size of 273 nm.The turbidity and droplet size initially decreased and then increased with rising homogenization pressure.Zeta potential analysis revealed that the absolute value gradually decreased once the pressure exceeded 60 MPa.Emulsions prepared at 100 MPa exhibited slight yellowing, increased turbidity, and decreased stability after 14 days of storage.2) For phospholipids, emulsions also stabilized at a 0.8% concentration.Their turbidity similarly showed an initial decrease followed by an increase with increasing pressure.The emulsion prepared at 60 MPa exhibited a significantly higher absolute zeta potential value (P<0.05) than those at other pressures.Emulsions prepared at 140 MPa showed a gradual decline in stability during accelerated storage.3) For citric acid esters of monoglycerides, the optimal concentration was 1.0%.The stability of these emulsions increased with homogenization pressure.However, an increase in turbidity and droplet size was observed during accelerated storage, accompanied by decreased stability.In conclusion, the effects of homogenization pressure and emulsifier type on the stability of fish oil emulsions differ.These findings provide a theoretical basis for the stable delivery of fish oil, the efficient selection of emulsifiers, and the optimization of preparation parameters.

With the growing emphasis on health and functional nutrition, ω-3 nutrition-fortified seasonings have attracted considerable attention.This study aimed to evaluate the effects of adding pure fish oil and microencapsulated fish oil on the physicochemical and flavor characteristics of peanut butter.A blank control, fish oil group, and microcapsule group were established to assess the color parameters, texture properties, rheological properties, oil separation rate under centrifugation, and oxidative stability, respectively.In addition, an electronic nose was used to analyze the flavor profiles of different samples.The results showed that the microcapsule group achieved higher sensory acceptability than the fish oil group.No significant differences in color were observed among the three formulations.Microcapsules improved texture properties by providing moderate hardness and chewiness, as well as higher viscosity and cohesiveness.These properties effectively suppressed oil-paste separation.Although the fish oil group exhibited slightly better spreadability, the microcapsule group showed a markedly lower oil separation rate under centrifugation(8.45% vs 10.83%) and better oxidative stability (32.77 h vs 30.11 h).Electronic nose analysis revealed that both microcapsules and fish oil partially masked the intrinsic peanut aroma.Microcapsules helped mitigate flavor interference through a controlled release mechanism, although they could not completely eliminate it.In conclusion, compared with direct fish oil addition, microencapsulated fish oil significantly enhanced the physicochemical stability, textural properties, and overall sensory quality of peanut butter.These findings provide a useful reference for the development of ω-3 nutrient-fortified food products.

Direct addition of liquid oil to surimi often causes quality deterioration.In this study, pea starch-tuna oil complexes were prepared via a hydrothermal method.The effects of gelatinization temperatures (70, 90, and 110 ℃) on complex formation and surimi gel properties were investigated.The results demonstrated that the complex prepared at 90 ℃ (PS-Oil-90 ℃) exhibited the highest complex index (81.40%) and viscosity, but the lowest transparency (74.46%).Scanning electron microscopy revealed that the complex displayed an aggregated granular structure.X-ray diffraction analysis indicated a significant decrease in starch crystallinity, while Fourier transform infrared spectroscopy confirmed that starch and oil were mainly combined through non-covalent interactions.Incorporation of the complex significantly enhanced the hardness, springiness, chewiness, and gel strength of surimi gels (P<0.05), while improving water distribution and water-holding capacity, thereby effectively enhancing the overall quality of surimi gel.These results provide a novel strategy for developing fortified surimi products with improved textural properties and good industrial application prospects.

Shark cartilage, an important source of marine bioactive peptides, has a variety of bioactivities, but there are fewer studies on the structure and biofunction of the cartilage peptides (shark cartilage peptides, SCPs) of Scoliodon macrorhynchos. The peptide sequences of SCPs were characterized by LC-MS/MS, and a series of biological activities were predicted accordingly.We obtained 354 peptides with good quality deviation control, including 177 tetrapeptides and 104 pentapeptides, with molecular weights concentrated in 400-500 Da and 500-600 Da, Leu (386), Ile (301), and Pro (205) were the most abundant residues, and the N- terminal and C-terminal residues were predominantly nonpolar aliphatic, polar aliphatic, and aromatic amino acids.The peptides exhibited overall weak acidity, a slight negative charge, hydrophobicity, and aromaticity.Bioinformatic analysis predicted 12 bioactive functions, including angiotensin-converting enzyme inhibition, glycosidase inhibition, anticancer, umami, anti-inflammatory, and antioxidant activities, peptides with anti-inflammatory, antioxidant, and antihypertensive properties were the most abundant, among these, 62 peptide sequences are reported in the BIOPEP-UWM database.This work provides a basis for peptide synthesis.

This study developed high-calcium koji from tilapia bone by-products to enhance their value.Optimal fermentation conditions were optimized by response surface methodology:a substrate of 33.5% bone powder and 20% wheat flour was first fermented with Bacillus subtilis var natto (1.4%, 37 ℃, 50.5 h), then with Aspergillus oryzae (1.3%, 32 ℃, 36.5 h).The resulting koji exhibited an acidic protease activity of 2 077.64 U/g and a soluble calcium content of 2 253.2 mg/L, meeting the high-calcium standard.Compared to traditional soy sauce koji, the bone koji showed superior performance in spore count, reducing sugar, and amino acid nitrogen, alongside distinct enzyme activities, physicochemical properties, and volatile compounds.Gas chromatography-ion mobility spectrometry identified 39 volatiles, primarily flavor-contributing esters, ketones, and alcohols.This work provides a practical strategy for the high-value utilization of tilapia bone by-products.

Diets for individuals with dysphagia must fulfill the dual requirements of safe swallowing and nutritional adequacy.Whole grains are highly valued for their rich nutritional profile.Fermentation is an effective method capable of modifying food texture while preserving nutrient density.However, the impact of fermentation on the texture level of whole wheat flour remains unclear.In this study, whole wheat flour was gelatinized at a 10% concentration, (95 ℃, 20 min), inoculated with sweet koji, and fermented at 30 ℃ for 6, 12, 18, and 24 hours.The texture levels were analyzed using the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, supplemented by rheometry, texture profile analysis (TPA), and scanning electron microscopy (SEM).The results indicated a progressive increase in the fluidity of the fermented whole wheat gel with extended fermentation time.Specifically, the texture level decreased from level 5 to levels 3, 3, 2, and 1 after 6, 12, 18, and 24 hours of fermentation, respectively.Correspondingly, consistency decreased by 54.2%, 63.6%, 68.1%, and 70.6%, while viscosity was reduced by 61.8%, 76.7%, 85.2%, and 88.1%, respectively.This study provides an innovative processing strategy for developing nutrient-dense, whole grain-based foods suitable for dysphagia diets.

The effects of different homogenization pressures on the complex index, physicochemical properties, structure, antioxidant activities, and digestibility characteristics of rice starch-gallic acid complexes were investigated.The results showed that the complex index and water solubility index of the complexes were first increased and then decreased as the homogenization pressure increased, while the water absorption index and swelling power exhibited the opposite trend.The complexes gradually transformed from a loose and porous morphology to a continuous and dense gel network structure as the homogenization pressure increased from 0 MPa to 100 MPa, their porosity and average pore size were decreased from 28.27% to 16.15% and from 0.85 μm to 0.53 μm, respectively.At the range of 0 to 100 MPa, the crystallinity and the short-range order of starch in the complexes increased, while the degree of double helix decreased.Simultaneously, all complexes exhibited a V-type crystal structure.The antioxidant activities of the complexes firstly increased and then decreased with the increase of homogenization pressure, of which the DPPH free radicals and ABTS cationic radicals scavenging rates reached a highest value of 63.86 and 46.24 μmol ascorbic acid equivalent (AAE)/g DW at 100 MPa, respectively.Meanwhile, the complexes also exhibited the highest resistant starch content of 54.80% at 100 MPa.In conclusion, 100 MPa was the optimal homogenization pressure for preparing rice starch-gallic acid complexes.Under this condition, the complexes exhibited excellent structural stability, higher antioxidant activities, and anti-digestibility.These findings provide a theoretical basis and technical support for the development of low-glycemic index functional foods (e.g., rice noodles, steamed bread, meal replacement powder).

In order to scientifically evaluate the effects of the gelatinization and rheological properties of brown rice flour with processing precision on the quality of gluten-free walnut cake, This study selected Yuanyang brown rice, took the peel retention as the assessment index of processing precision, and six brown rice samples with milling degree of 99.35%, 84.05%, 63.70%, 36.00%, 17.05%, and 7.70%, respectively, were milled using a fully-intelligent brown rice mill, and the samples were processed at the same milling pressure by changing the brown rice milling time (0 s, 2 s, 4 s, 6 s, 8 s, 10 s).The composition, gelatinization properties, rheological properties, and walnut cake quality were analysed, and the correlations among indices were analysed to achieve walnut cake with balanced nutrition and taste.The results of the study showed that brown rice protein, fat, and dietary fiber content of brown rice significantly decreased (P<0.05), with the greatest decrease in dietary fiber being 44.59%.On the surface of gelatinization properties, the decrease of retention skin degree led to the increase of peak viscosity and disintegration value, and the decrease of pasting temperature and regrowth value.The rheological properties showed that all samples exhibited weak gels (G′>G″), but the loss factor tanδ showed a decreasing and then increasing trend with decreasing skin retention, and the gel structure increased from elasticity-dominated to viscosity.When the milling degree was 17.05%, the hardness of walnut cake decreased, and the crispness increased, the combined scores of the walnut cake morphology, organisation, crispness, taste, and mouthfeel could reach a maximum of 84 points.The results showed that when the milling degree was 17.05%, the removal of part of the skin led to the reduction of dietary fiber, protein, and fat content, and promoted the interaction between starch and water, which improved the organoleptic quality and textural characteristics of walnut cake while retaining certain nutritional value.

To explore the potential of Dioscorea hemsleyi in Weixi protein powder (DHP) as a novel functional food ingredient, this study employed an alkali extraction and acid precipitation method to prepare DHP and systematically characterized its structural basis and functional properties.DHP exhibited a protein purity of (60.86±0.35) g/100 g and was rich in 17 amino acids, including glutamic acid, aspartic acid, and leucine.DHP exhibited a porous network structure with a highly disordered amorphous state, featuring a weight-average molecular weight of 5.871×10⁵ g/mol and an α-helical content of 95.54% in the amide I band.Functional characteristics revealed that DHP exhibited excellent water-holding capacity (7.22 g/g) and oil-holding capacity (8.24 g/g).Its emulsifying and foaming properties significantly depend on pH:under alkaline conditions at pH=12, emulsifying capacity was (4.17±0.37) m²/g and foaming capacity was (260.00±10.00)%.Furthermore, DHP exhibited potent in vitro antioxidant activity, with IC₅₀ values of 1.066 mg/mL and 1.251 mg/mL against DPPH radicals and ABTS cationic radicals, respectively.This study systematically reveals the multifunctional properties of DHP, providing theoretical support for its application in food texture modification, emulsion stabilization, and natural antioxidants.

Gas chromatography-ion mobility spectrometry (GC-IMS) was employed to detect the changes of flavours of Chenpi duck cuisine treated with four sterilization methods, including high-temperature and high-pressure sterilization (HT), ultra-high pressure sterilization (HP), alkaline electrolyzed water+ultra-high pressure sterilization (AE-HP), and alkaline electrolyzed water +ultra-high pressure+pasteurization (AE-HP-PA).Combined with the results of sensory evaluation, thiobarbituric acid (TBA) value and total volatile basic nitrogen (TVB-N) content, the effects of sterilization methods on the flavor of Chenpi duck were systematically evaluated by means of principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA).The results showed that 47 volatile compounds were identified by GC-IMS, consisted of eight categories including aldehydes and alcohols.And the aldehydes served as the core flavor contributors in Chenpi duck.14 key differential flavor substances were identified, among which 3-(methylthio)-1-propene contributed the most significantly, followed by 2-butanone and 2-methyl-2-hepten-6-one.Compared with the freshly prepared Chenpi duck control group (CK), HT treatment caused the contents of aldehydes and alcohols to decrease by 29.08% and 65.31% respectively, leading to a massive loss of key flavor substances.The other three sterilization methods preserved flavor profiles closer to CK.The results of sensory evaluation demonstrated that the HT group got the lowest scores in all attributes, whereas the products treated with AE-HP-PA achieved relatively high sensory scores with a flavor profile close to CK.Therefore, the AE-HP-PA method was the optimal option among the four sterilization methods in this study.

To elucidate how konjac glucomannan (KGM) modulated the quality of fermented milk beverage fortified with fish collagen peptide (FCP), we first compared the effect of adding FCP before versus after fermentation on water-holding capacity (WHC).Using 0.6% FCP (mass fraction) added pre-fermentation as the baseline, we then examined the effect of KGM on physicochemical properties, accelerated stability, protein characteristics, tribological behavior, and sensory attributes.Pre-fermentation addition of FCP significantly increased WHC from 62.74% to 72.02% (P<0.05), whereas post-fermentation addition did not differ from the control (P>0.05).With increasing KGM, the sedimentation rate declined and viscosity increased;at 0.25% KGM, the sedimentation rate was lowest (3.49%) and viscosity reached -4 times of the control.At 0.05% KGM, the particle-size distribution was most uniform (D₅₀=12.64 μm;Span=1.28).KGM did not alter SDS-PAGE band patterns or molecular-weight distributions.However, soluble protein content at 0.25% KGM was significantly higher than the control (P<0.05).Besides, KGM generally increased the boundary-regime friction coefficient, while the 0.25% KGM entered the mixed-lubrication regime earlier and formed a stable lubricating film.Sensory scores increased with KGM concentration, with the 0.25% KGM scoring highest.In summary, pre-fermentation addition of 0.6% FCP combined with 0.25% KGM was the optimal formulation, significantly improving stability, sensory quality, and promoting mixed-regime film formation.

To investigate the drying effects of three methods—hot air drying (HAD), vacuum freeze drying (VFD), and microwave-assisted hot air drying (MD-HD)—on melon slices, this study evaluated their impacts on the drying characteristics, physicochemical properties, and aroma components of the slices.Results indicated:drying times for HAD, VFD, and MD-HD were 12, 17, 5.4 h, respectively;VFD exhibited significantly higher L^* values than HAD and MD-HD (P<0.05), while HAD showed significantly higher a^* and b^* values than VFD and MD-HD (P<0.05);VFD exhibited higher vitamin C, total sugar, flavonoid, and total phenolic content compared to HAD and MD-HD.For aroma components, gas chromatography-ion mobility spectrometry (GC-IMS) combined with electronic nose analysis was employed to identify volatile compound differences.GC-IMS identified a total of 57 volatile compounds, including esters, aldehydes, alcohols, ketones, acids, and others.Orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity values (OAV) analysis were employed to identify 2-methylbutanal (M), 3-penten-2-one, ethyl butyrate, 2-methylpropanal, and ethyl isobutyrate (D) as distinctive flavor compounds after different drying methods.HAD and MD-HD exhibited higher relative contents of esters (e.g., ethyl acetate, butyl formate) and alcohols (e.g., 2-pentanol, 2,3-butanediol) compared to VFD, synergistically constructing a floral-fruity compound aroma profile.Concurrently, the higher relative content of VFD aldehydes (e.g., 3-methylbutanal, 2-methylpropanal) and ketones (e.g., methyl isobutyl ketone) contributes to a more harmonious overall flavor profile.Comprehensive analysis indicates that MD-HD is more suitable for dried melon production, providing a reference for enhancing the industrial efficiency and quality of dried fruit processing.

Composite films were prepared using Cornus officinalis polysaccharide (COP) and chitosan as the matrix, and its preservation performance was experimentally investigated.Firstly, polysaccharide extraction of COP was carried out by the aqueous alcoholic precipitation method, polysaccharide deproteinization by the Sevag method (chloroform∶n-butanol), decolorization by macroporous adsorbent resin, and removal of small molecules by dialysis bag.Secondly, five types of COP-CS composite films were prepared using the casting method, with COP as the active component and chitosan (CS) as the film-forming matrix.The study of the physicochemical properties of the membrane agents showed that the composite membranes possessed better mechanical properties and water vapor permeability, as well as better oil-blocking properties, compared with the CS and COP membranes as single membranes.Finally, the membrane structure of the composite membrane was observed by scanning electron microscopy, and it was found that the membrane structure of the COP-CS composite, COP∶CS(1∶1), membrane was more compact.Using red grape for preservation experiments, it was found that the composite film of COP and CS could effectively extend the preservation time of red grapes, laying the foundation for the industrial production of COP composite film preparation in the future.

Baijiu analysis faces challenges such as large sample numbers, bulky traditional GC instruments, and long detection times, which hinder the ability to meet on-site rapid detection requirements.This study employed the rapid gas chromatography system to establish an ultra-fast analytical method that surpasses conventional GC approaches, enabling rapid quantification of 18 key flavor compounds in Baijiu.Through optimization of chromatographic conditions using a DB-WAX Ultra Inert capillary column (10 m×0.18 mm×0.18 μm) with nitrogen carrier gas, effective separation of Baijiu flavor components was achieved within 6 minutes.The results demonstrated good linearity for all compounds (R²>0.995), with limits of detection ranging from 0.14 to 1.33 mg/L and limits of quantification from 0.42 to 4.03 mg/L.The average spiked recoveries in blank and various aroma-type Baijiu matrices were 81%-108%, with intra-day and inter-day precision of 0.2%-5.2% and 0.2%-8.9%, respectively.Furthermore, the method was successfully applied to various scenarios including different Baijiu aroma types, products within the same brand series, base Baijiu from different fermentation grain layers, and low-alcohol Baijiu, demonstrating excellent applicability.This method reduces analysis time to less than one-fifth of that required by conventional methods and offers the advantages of simple operation, rapid analysis, and high accuracy, showing strong potential for widespread application in quality inspection and control within the brewing industry.

In the automatic temperature control room mode, this study explored the differences in Daqu under various maximum-temperature keeping time by comparing its physical and chemical properties, culturable microorganisms, and volatile flavor substances produced under six different maximum-temperature keeping time (5-10 days, respectively).The results showed that with an increase in maximum-temperature keeping time, the moisture content decreased, and the acidity initially increased and then decreased.The liquefaction force, saccharification force, fermentation force, and esterification force all showed a trend of increasing first and then decreasing, and all reached the maximum value on the 6th to 7th day.The biomass of yeast and lactic acid bacteria exhibited a downward trend, whereas the biomass of Bacillus and other bacteria showed an upward trend.A total of 99 flavor substances were detected in the 6 kinds of Daqu, of which 29 were common flavor substances and 17 were unique to each sample.Correlation analysis revealed a significant difference between Daqu with varying maximum-temperature keeping time.The number of culturable bacteria and Bacillus was positively correlated with the maximum-temperature keeping time and flavor substances, but negatively correlated with the physical and chemical properties, while yeast, mold, and lactic acid bacteria were the opposite, indicating that the length of maximum-temperature keeping time had a significant influence on the physical and chemical properties, microorganisms, and flavor substances of Daqu.This study holds significant reference value for the process control of key control points in the automated production of Daqu.

To investigate the compositional characteristics of high-boiling-point compounds and identify key differential compounds among different base liquor of Jiangxiangxing Baijiu, this study employed ultra-performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS) combined with a structure-guided molecular networking strategy (SGMNS) to characterize the high-boiling-point components.Multivariate statistical analysis was then used to screen base-specific differential compounds The results revealed that a total of 434 high-boiling-point compounds, categorized into 8 major classes, were identified across the Base Liquor.The distribution of these compounds exhibited distinct base-specific patterns:the first and second base formed independent clusters, the third to fifth base grouped together, and the sixth and seventh base clustered separately.Specifically, 369 high-boiling-point compounds were detected in the first base, while the second to seventh base contained 413-431 compounds, demonstrating a relatively stable compositional profile.In terms of relative abundance, the high-boiling-point compounds showed a gradient variation, peaking in the fifth batch at (229.46±13.70) mg/L.Orthogonal partial least squares-discriminant analysis (OPLS-DA) combined with statistical analysis identified 281 signature differential compounds [P<0.05, |log₂FC|≥1, and variable importance in projection (VIP) >1], including benzyl butyrate, valeric acid, benzyl acetate, 2-phenylethanal, 2-ethyl-3,5-dimethylpyrazine, and 2,6-dimethoxy-3-methyl-5-isopropylpyrazine.Metabolic pathway analysis further indicated that amino acid metabolism serves as the core regulatory pathway underlying the differences in high-boiling-point compounds among the base liquor.This study provides molecular-level insights into the flavor characteristic variations of Jiangxiangxing Baijiu base liquor across different batches.

In order to study the quality differences of different types of peppers, this study conducted a comprehensive quality evaluation of 23 peppers from 6 types by analyzing their appearance, nutritional quality, and volatile flavor compounds.Research has shown that there are significant differences in the quality of pepper varieties, with Yulong Chaotian having the highest vitamin C content, Anyuan Hongla No.1 having the highest capsaicin and total polyphenol content, and Big Screw 37-94 having the highest soluble sugar content.The comprehensive quality of pepper varieties was evaluated using principal component analysis and hierarchical clustering analysis.The results demonstrated that Anyuan Hongla 1 exhibited the optimal quality among processing-oriented pepper varieties, while cultivars 23E184, Gao’an Jiao 1, Yugan Pepper, Xuanluo 2020, and Ganjiao 34 showed superior quality performance in the fresh-consumption category.Using HS-SPME-GC-MS spectrometry technology, 183 volatile flavor compounds were identified in peppers.OPLS-DA classified 23 peppers into four categories:Chaotian pepper was classified as the first category, Xianjiao pepper was classified as the second category, Luosi pepper and pickled pepper were classified as the third category, and Yangjiao pepper and Niujiao pepper were classified as the fourth category.Based on VIP>1.8, 17 differentially volatile flavor compounds were screened from 23 pepper samples, including 7 aldehydes, 5 acids, 4 alcohols, and 1 terpene.These compounds provide candidate targets for screening the characteristic markers of different types of peppers.This study systematically evaluated the differences in quality indicators and volatile flavor compounds among 23 pepper samples, providing a data basis for quality evaluation of different types of peppers and a reference for pepper variety breeding and product identification.

Bacillus velezensis, a Gram-positive bacterium of the genus Bacillus belonging to the Firmicutes phylum, is notable for its significant plant growth-promoting, pathogen-inhibiting, and broad-spectrum antibacterial properties.This paper reviews recent studies on the biological characteristics of B.velezensis and synthesizes its application progress across multiple fields.We begin by discussing its role in disease prevention for crops, livestock, and aquaculture, then summarize its advancements in food processing and as an intestinal probiotic.The review also highlights the potential of B.velezensis as an alternative to chemical pesticides and antibiotics.By integrating existing research findings, this work aims to provide theoretical insights for expanding the application scope, developing novel functionalities, and exploring the untapped probiotic value of this promising strain.

Deoxynivalenol (DON), a major mycotoxin prevalent in wheat scab, poses significant health risks due to its high toxicity and remarkable chemical stability.Conventional food processing methods are often ineffective in removing DON, allowing it to enter the food chain through contaminated grains and their products.This contamination can lead to immunosuppression, digestive disorders, and potential carcinogenic effects in humans and animals, thereby seriously threatening food safety.Current approaches for DON degradation primarily include physical, chemical, and biological methods, each with distinct advantages and limitations regarding application conditions and degradation efficiency.Among these, combined treatment technologies are increasingly recognized for their potential to overcome the constraints of individual methods.This article systematically reviews the mechanisms and recent research progress in various DON degradation strategies, aiming to provide a scientific reference for the safe utilization of scabby wheat.

Foodborne pathogens represent a significant threat to global food safety and public health.The escalating issue of antibiotic resistance has heightened the urgency for developing innovative detection and treatment strategies.Nanobodie single-domain antibody fragments derived from camelid heavy-chain antibodies, offer several advantages, including small molecular size, high stability, ease of modification, and cost-effective production.They have emerged as powerful tools for overcoming the limitations of traditional immunological methods.This review provides an overview of the latest applications of nanobodies in the detection and treatment of foodborne pathogens.In the realm of detection, emphasis is placed on immunological sensors based on nanobodies (including ELISA, electrochemical sensors, and lateral flow test strips),highlighting their advantages in enhancing sensitivity, reducing detection time, and enabling point-of-care testing.Regarding therapeutic applications, this study examines the potential of nanobodies in antibacterial treatment through multiple mechanisms, including bacterial adhesion inhibition and toxin neutralization.Lastly, this review discusses the challenges and future directions for the use of nanobodies in this field, with the aim of providing a theoretical foundation for their advancement and translation into food safety and clinical anti-infective applications.

Foodborne pathogens are the most important factor causing food biosafety and are highly valued all over the world.The most effective and economical way to control food-borne pathogens is to carry out effective heat treatment.To identify foodborne pathogens and their heat resistance.According to the principles and guidelines of microbial risk assessment and expert evidence-based method, five pathogenic bacteria including Clostridium botulinum, Staphylococcus aureus, Salmonella, Listeria monocytogenes and Bacillus cereus were selected as the research objects.By systematically sorting out the relevant literature data, the heat resistance under different temperature conditions is converted into the F value at the standard temperature by using the lethality formula, so as to realize the intuitive comparison and analysis of different research results.Studies have shown that the results of different researchers on the same pathogen are quite different, which is due to the different characteristics of food itself, different strains, process conditions and calculation methods.By clarifying the specific attributes of the product, optimizing the process conditions, selecting the appropriate calculation method to simulate the calculation, and finally carrying out the actual thermal sterilization verification, a more scientific guiding formula for heat resistance can be formulated.This provides valuable reference for future efforts to kill foodborne pathogens through heat treatment and enhance food safety control.

Wine lees are one of the major by-products of winemaking, referring to the sediment and residue collected from the bottom of containers after fermentation.They are rich in various functional components.However, in actual wine production, wine lees are often improperly discarded, causing environmental pollution.Therefore, the comprehensive development and utilization of wine lees is of great significance.This article reviews the applications of wine lees and the extraction of functional components such as polyphenols, yeast polysaccharides, and tartaric acid, providing theoretical reference for improving the utilization value of wine lees.

Commonly used preservation methods generally have limitations such as high costs, limited effectiveness, safety controversies, or environmental unfriendliness.To overcome these issues and extend the shelf life of fruits and vegetables, biologically sourced active substances have been extensively studied as preservation and antibacterial materials.Tea polyphenols, the primary bioactive components in tea, possess various functions, including antioxidant, antibacterial, and anti-inflammatory properties.Sourced from tea, they are safe, non-toxic, and biodegradable, effectively inhibiting microorganisms and delaying food oxidation and spoilage.Various packaging materials constructed primarily from tea polyphenols are comprehensively summarized.These materials are fabricated through methods including physical entrapment and self-assembly strategies.And their applications in the preservation of diverse food categories are also discussed.Furthermore, it provides an outlook on enhancing the utilization efficiency and expanding the application scope of tea polyphenols in the field of food preservation in the future, aiming to offer new insights for their innovative applications in coatings and films.