25 May 2018, Volume 44 Issue 5
    

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  • CAI Meng-meng et al
    Food and Fermentation Industries. 2018, 44(5): 10-15. https://doi.org/10.13995/j.cnki.11-1802/ts.016481
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    In order to study the effect of online monitoring fed-batch fermentation of living cells on L-hydroxyproline fermentation, the live cell online monitor was used in the 30 L fermentor to monitor the number of living cells to adjust the feeding strategy, and the effect of online monitoring fed-batch fermentation of living cells on sugar supplement rate, glucose conversion rate and the metabolic flux channeled were analyzed.The results showed that the best sugar supplementation strategy for the production of L-hydroxyproline by the online monitoring of the living cells was to reduce the rate of sugar supplementation timely in the mid and later phase of fermentation, and finally to 9 g/(L·h).The production of L-hydroxyproline increased by 11.39%, the accumulation of acetic acid decreased by 48.69%, and glucose conversion rate increased by 14.92%.At the same time, the flux channeled to EMP and glyoxyl circle decreased by 8.50% and 16.89%, respectively.However, the flux channeled to HMP increased by 14.73%.The flux channeled to acetic acid decreased by 4.97%, and the metabolic flux channeled to L-hydroxyproline increased by 16.21%.These results indicated that online monitoring fed-batch fermentation of living cells could significantly reduce the accumulation of by-product, increase the production of L-hydroxyproline, and improve the glucose conversion rate.
  • LIU Li-li et al
    Food and Fermentation Industries. 2018, 44(5): 16-21. https://doi.org/10.13995/j.cnki.11-1802/ts.016065
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    In this study, the enzymatic properties of the recombinant collagenase (ColM13) from engineering bacteria pET30a-ColM13/BL21 were analyzed after expression and purification.By studying the effects of temperature, pH and inhibitor, the optimal reaction temperature and pH for the ColM13 enzyme activity were determined as 50 ℃ and 8.0 respectively.The ColM13 enzyme was stable when the temperature was 20-55 ℃.The ColM13 enzyme activity was stable between pH 6.0-9.0.Metalloproteinase inhibitors EDTA and EGTA had a significant inhibitory effect on ColM13.The structural properties of bone collagen and its hydrolysate were characterized by ultraviolet (UV), differential scanning calorimetry (DSC), fluorescence and fourier transform infrared spectroscopy (FT-IR).The results showed that the enzymatic hydrolysis damaged the triple helical structure of collagen protein and released a large amount of free amino acids.The enzymolysis reduced the -NH2+- mutual exclusion on the collagen peptide chain and enhanced the hydrophobic amino acid residues.The collagen hydrolysate had higher thermal stability.Compared with the collagenase (BSC) isolated from B.cereus MBL13-U, the degradation of collagen treated by ColM13 was more significant.
  • ANG An-na et al
    Food and Fermentation Industries. 2018, 44(5): 22-27. https://doi.org/10.13995/j.cnki.11-1802/ts.016290
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    On the basis of modeling analysis by software, the traditional deglycosylation way was changed while new N-glycosylation with enhanced aromatic sequences (EAS) was introduced into the reverse turn of PGL through semi-rational design.In consequence, the thermostability of alkaline polygalacturonate lyase (PGL) was improved and a PGL engineering bacteria with higher quality was obtained.Removing the N-glycosylation in N353 by replacing the threonine at site 355 with tryptophan that has low mutation energy raised the half-life of PGL by 177%, which was still far from the target yet.Then, introducing new N-glycosylation in site 127 and 137 brought the half-life of recombinase PGL up to 1.35 h that was close to the target value.Introducing N-glycosylation with EAS into the reverse turn of enzyme could play a significant role in improving its thermostability.
  • CHEN Yi-ting et al
    Food and Fermentation Industries. 2018, 44(5): 29-33. https://doi.org/10.13995/j.cnki.11-1802/ts.016339
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    Two strains of lactic acid bacteria, YXB23 and YDA12 with high cholesterol-lowering ability were screened from 12 lactic acid bacteria using high performance liquid chromatography (HPLC), the cholesterol assimilation rates were (35.33±4.51)% and (33.53±2.91)%, respectively.16S rDNA analysis suggested that YXB23 belonged to Lactobacillus plantarum and YDA12 belonged to Pediococcus acidilactici strain.YXB23 and YDA12 were incubated in MRS at pH2.5.After 8 h, the survival rates of YXB23 and YDA12 were (99.42±0.30)% and (97.42±0.62)%, respectively.After incubation with 0.2% bile salt in MRS for 8h, the survival rates of these two strains were (77.51±0.46)% and (98.86±0.13)%.When the content of bile salt was increased to 0.3%, the survival rates of YXB23 and YDA12 were 0% and (95.36±1.11)%, respectively.After incubation in artificial gastric juice for 3 h, the survival rates of YXB23 and YDA12 were (85.46±1.76)% and (85.41±1.47)%.When they were transferred to artificial intestinal juice (2%,v/v) and incubated for 8h, the survival rates of YXB23 and YDA12 were (90.47±2.94)% and (88.95±2.29)%.After comparison of thses two strains, YDA12 was select as the potential Cholesterol-lowing lactic acid bacteria due to it′s better bile salt resistance.
  • ZHU Hao et al
    Food and Fermentation Industries. 2018, 44(5): 34-38. https://doi.org/10.13995/j.cnki.11-1802/ts.016533
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    According to phospholipase A1 accessory protein sequences of plaS from GenBank, 35 amino acids at N-terminal of PlaS was removed based on bioinformatics analysis.The truncated accessory proteins plaS gene was amplified by PCR and inserted into prokaryotic expression vector pET-28a (+) connection, and then the plasmid was transformed into BL21 (DE3) host bacteria for fusion expression, thereby successfully constructed dSP28 expression strain.IPTG was used to induce the expression of accessory proteins.The induction time, IPTG concentration, initial bacterial concentration (OD600nm) and temperature were optimized step by step.The optimum induction conditions were as follows: the induction time was 8 hours, the IPTG concentration was 0.2 mmol/L, the initial concentration (OD600nm) was 0.7, the temperature was 40 ℃, the rotation speed was 200 r/min.Under these conditions, OD600nm was determined in P28, SP28 and dSP28 fermentations.The results showed that P28 and dSP28 could proliferate rapidly after induction with IPTG, and the growth of P28 and dSP28 could be increased even after induction for 8 h, and the growth of SP28 was inhibited obviously.
  • YUAN Yi-zhou et al
    Food and Fermentation Industries. 2018, 44(5): 39-45. https://doi.org/10.13995/j.cnki.11-1802/ts.015899
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    In this paper, the high-throughput sequencing and cultured methods were combined for analyzing the diversity of microorganism in Highland barley Qu and determining the dominant strain.The results suggested that the predominant fungi were Rhizopus, Aspergillus, Ophiocordyceps and Saccharomyces, whereas Rhizopus oryzae was the major fungus and the main microorganism for saccharification.Moreover, the predominant bacteria were Kocuria, Macrococcus, Bacillus and Micrococcus.In addition, the results of the optimal Koji-making condition with Rhizopus oryzae showed that the enzymes activity of saccharifying enzyme and liquifying enzyme were up to 1 246.9 U/g and 61.4 U/g when it was cultured at 30 ℃ for 72 h with raw material ratio of 2∶1, liquid ratio of 40%, and inoculum of 3.5%, which were 9.2 times and 2.4 times higher than that of originally Qu, respectively.
  • WANG Jing-yu et al
    Food and Fermentation Industries. 2018, 44(5): 46-51. https://doi.org/10.13995/j.cnki.11-1802/ts.015592
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    Corn bran is a by-product of corn starch processing.Most of it has not been fully utilized.Microbial fermentation and enzymolysis technology provide new ideas for the utilization of corn bran.Corn bran as the sole carbon source culture of Schizophyllum commune, hemicellulase activity in fermentation broth was determined and the results showed the highest xylanase activity was 7.45 U/mL, acetyl xylan esterase activity was 3.41 U/mL.α-L-arabinofuranosidase and α-glucuronidase activity was relatively low as 0.44 U/mL and 0.074 U/mL.The xylanase gene Xyn22 was cloned according to enzyme activity and its expression in E.coli BL21(DE3).Then purification and characterization of recombinant protein were completed.The optimum reaction temperature was 40 ℃, and the relative enzyme activity was high than 80% when the reaction temperature reached 45 ℃.The optimal pH was 5.0.The activity was about 80% in the range of 4.5- 6.5.Xyn22 was stable in the range of pH 3.0 to 10.5.Mg2+, Ba2+, EDTA and Hg2+ has significant inhibitory effect on the enzyme activity, Hg2+ could almost completely inactivated Xyn22.
  • WANG Hui-jun et al
    Food and Fermentation Industries. 2018, 44(5): 52-56. https://doi.org/10.13995/j.cnki.11-1802/ts.016374
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    In the integrated ethanol and methane fermentation process, the mixture of digestate and stillage was reused as process water for the ethanol fermentation, which could not only provide enough nitrogen sources for ethanol fermentation, but also reduce byproduct glycerol production and enhance ethanol yield.Ammonium acetate was detected as the main nitrogen source in the mixed water.Therefore, in this study, effects of ammonium acetate, ammonium sulfate and ammonium chloride on ethanol fermentation performance were compared to reveal the mechanism for effect of the integrated ethanol and methane fermentation process on ethanol fermentation.Results showed that compared with two other nitrogen sources used in ethanol fermentation, ammonium acetate using as nitrogen source could lead to the shortest fermentation time, the highest ethanol yield and the lowest glycerol production.This indicated that ammonium acetate was the main factor that provided nitrogen source and enhanced ethanol yield in the integrated ethanol and methane fermentation process.Further studies showed that the main reason for the positive effect of ammonium acetate as a nitrogen source on alcoholic fermentation was the presence of acetate in ammonium acetate.
  • XIE Hui et al
    Food and Fermentation Industries. 2018, 44(5): 57-62. https://doi.org/10.13995/j.cnki.11-1802/ts.016401
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    Aim to obtain high titer fermentable sugars from corn stover for future high titer succinic acid production, the effect of steam explosion and dilute acid pretreatment methods on enzymatic hydrolysis were compared in this study at first.Many inhibitors were generated in the pretreatment process and could inhibit the fermentation of succinic acid.Water washing and resin (D301) adsorption methods were used to remove the inhibitors of corn stover hydrolysate.The results indicated that the total sugar concentration in steam explosion pretreated corn stover hydrolysate finally reached 147.24 g/L, which was higher than that of 115.61 g/L in dilute acid pretreated corn stover hydrolysate.25.32 g/L of succinic acid with 42.19% of yield was obtained from detoxified corn stover by only water washing after steam explosion pretreatment,it was 11.59% higher than dilute acid pretreatment group.This study provided the primary succinic acid production from lignocellulosic feedstock with potential of industrial applications, and suggested that the lignocellulose could be an important alternative feedstock used for future industrial succinic acid production.
  • LI Xiao-dong et al
    Food and Fermentation Industries. 2018, 44(5): 63-69. https://doi.org/10.13995/j.cnki.11-1802/ts.016483
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    The actual accumulation and cellar fermentation process of sesame-flavor liquor were simulated in the laboratory to study the effects of microbial community succession on cellar fermentation process and liquor quality under different accumulation conditions.The results showed that under the condition of different accumulation temperature, the initial microbial flora quantity of cellar fermentation was different.The number of fungi, total bacteria and lactic acid bacteria was similar, while the yeast and bacillus quantity were significantly different.With the further succession and related metabolic activities of microbial flora in the cellar under the condition of anaerobic and specific fermentation temperature, the liquor yield was normal and liquor quality was qualified, but the liquor style was different.At the end of the accumulation, the microbial flora quantity of surface fermented grains was huge, in which the number of yeast, mold, and total bacteria reached 9.12-9.35 lgCFU/g.But the grain acidity increased too fast after taking the surface fermented grains for cellar fermentation.Particularly, the acetic acid content increased rapidly and the number of yeast dropped rapidly.Ultimately, the liquor yield was low and liquor quality was unqualified.The reason might be the high quantity of microbial flora, which metabolized acetic acid to inhibit yeast alcohol fermentation.Therefore, it has important influence on the liquor yield and liquor quality to control the suitable species and quantity of microbes during the accumulation process.
  • GUO Li-yun et al
    Food and Fermentation Industries. 2018, 44(5): 70-75. https://doi.org/10.13995/j.cnki.11-1802/ts.016467
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    In order to evaluate the strain YJ 085# with weak flocculation ability, carbohydrate inhibition experiment were established for identification of its flocculation phenotype.Gene expression analysis through real time PCR (qPCR) was carried out to reveal the transcription level during fermentation process.Sugar experiment revealed that the phenotype of YJ085# was New FLO.RNA extraction and gene expression showed that levels of FLO family gene were significant low compared with control.FLO10 was "silenced".Expression of FLO1 and FLO11 remained low during the fermentation process.Gene FlO5 and Lg-FLO1 were the dominate genes which affects flocculation ability.Compared to the control strain, the flocculation performance of strain 085# was decreased by 63.98%, which revealed the molecular foundation of weak flocculation ability of YJ085#.
  • ZHANG Jin-yang et al
    Food and Fermentation Industries. 2018, 44(5): 76-81. https://doi.org/10.13995/j.cnki.11-1802/ts.016296
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    The enzymatic hydrolysis from Tilapia meat treated by trypsin, mineral ion binding activities and the antioxidant activities were investigated.The results showed that the hydrolyzates (DH=7.41) had the highest mineral ion binding activity.Its Ca2+ combination rate was 78.71%, Fe2+ combination rate was 73.84%, and Zn2+ combination rate was 71.09%.The combinations exhibited some antioxidant capacity.The Ca2+ combinations scavenging rate of DPPH (1,1-diphenyl-2-picrylhydrazyl) radical and hydroxyl radical, as well as reducing power were 77.35%,32.51%,0.29, respectively, which were significantly higher than those of Fe2+, Zn2+ combinations.In addition, the amino acid sequence analysis showed that the hydrolyzates with higher contents of Glu,Asp,Lys and Ser had the higher mineral ion binding activity.
  • YAN Su et al
    Food and Fermentation Industries. 2018, 44(5): 82-89. https://doi.org/10.13995/j.cnki.11-1802/ts.015919
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    The aim of this study was to evaluate the safety of 48 lactic acid bacterial (LAB) strains that had previously been isolated from different food products such as yoghurt, goat's milk, cheese, spontaneous fermented green turnip and wheat flour, scallop, and oyster.The results showed that 41 LAB strains had no the tested biogenic amines (cadaverine, putrescine, histamine, tyramine, spermine, and spermidine), 41 LAB strains had no abilities to perform gelaune liquefaction, and 36 LAB strains could not or slightly dissolve sheep blood.However, among the tested strains, only QKL2 and QKL 7 produced the highly pure L-lactic acid (91%).Furthermore, these two strains showed sensitivity to low concentrations of two antibiotics (erythromycin and amoxicillin).QKL7 showed higher antimicrobial activity in comparison with QKL2, but it had lower glucose utilization due to the formation of carbon dioxide during fermentation.Based on these results, two strains, QKL2 and QKL 7, could be considered as interesting candidates for selection of starter cultures or probiotics for different applications.
  • YU Yu-le et al
    Food and Fermentation Industries. 2018, 44(5): 90-95. https://doi.org/10.13995/j.cnki.11-1802/ts.015006
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    pH-shifting is a simple and efficient method for protein isolate.In this study, the effects of pH-shifting (pH 3.0-5.5,pH 12.0-5.5)on myofibril protein properties of rabbit meat were studied.The results show that: pH-shifting, whether acid treatment or alkali treatment, could lead to certain changes in the properties of myofibril proteins in rabbit meat.Both acid and alkali treatment caused solubility decreased and turbidity increased, but the alkali treatment was more obviously.Total sulfhydryl content, emulsifying activity and emulsion stability of myofibril protein decreased after acid and alkali treatment.But the surface sulfhydryl content had no significant change.pH-shifting also resulted in the decrease of gel quality.Myofibril treated by alkali has the lowest gel strength and water holding capacity.But gel whiteness changed little after acid and alkali treatment.In general, properties of myofibril protein had smaller change by acid treatment.Therefore acid treatment is more suitable for rabbit protein isolate.
  • LI Yan-bo et al
    Food and Fermentation Industries. 2018, 44(5): 96-103. https://doi.org/10.13995/j.cnki.11-1802/ts.016661
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    To synthesis of the novel dipeptide sweetener, using methanol and 3,3-dimethylanrylic acid as starting materials, concentrated sulfuric acid as a catalyst, then through Fischer-Speier esterification to synthesis 3,3-dimethylacrylate, then 2,5-dimethylphenol was treated with 3,3-dimethylacrylate in the presence of methanesulfonic acid to give 4,4,5,8-tetramethyl-3,4-dihydroguccin through Friedel-Crafts acylation.A solution of previous compound added to lithium aluminium hydride to give 3-(2-hydroxy-3,6-dimethylphenyl)-3-methylbutanol, after two steps to protected the alcoholic hydroxyl and phenolic hydroxyl, then acetic acid eliminated the tertbutyldimethylsilyl that could obtain the alcohol which protected by acetyl.The alcohol was oxidation by Dess-Martin periodinane and give the intermediate about neotame derivatives is 3-(2-acetyl-3,6-dimethylphenyl)-3-methylbutyraldehyde.Finally, the intermediate combined with aspartame though Borch reduction by sodium borohydride, the final product N-[N-[3-(2-acetyl-3,6-dimethylphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanie1-methyl ester was obtained, Using Infrared spectroscopy(IR), ESImass spectrometry(MS)and nuclear magnetic resonance spectroscopy(NMR) for structure identification and characterization, and the final product was a target compound and could reach about 70,000 times higher than sucrose.
  • QIU Shen-shen et al
    Food and Fermentation Industries. 2018, 44(5): 104-108. https://doi.org/10.13995/j.cnki.11-1802/ts.013491
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    3’,5’-cyclic adenosine monophosphate (cAMP) is a key second messenger.It′s synthesis is strictly controlled.In this study, a genetically-modified yeast strain G2 in our lab was used for preliminary fermentation process optimization to improve extracellular cAMP production and investigate the key parameters.It showed that the most important parameters were the contents of glucose, yeast powder and peptone, and their ratio.The fermentation medium containing 100 g/L glucose and 2*YP (20 g/L yeast powder, 40 g/L peptone) led to the maximum cAMP concentration of (4 311.2±308.3) μmol/L, while the medium containing 100 g/L glucose and 1*YP produced cAMP (1 972.0±122.5) μmol/L.Adding precursor adenine to the forementioned media would further increase the cAMP concentration to (4 678.1±238.6) and (3 387.3±277.8) μmol/L, respectively.On the other hand, addition of precursor hypoxanthine led to the cAMP titer increase by 6.65% in the medium containing 100 g/L glucose and 1*YP.All of those results provided the clue for further optimization of fermentation process and modification of the cAMP-producing strains.
  • ZHANG Xue et al
    Food and Fermentation Industries. 2018, 44(5): 109-114. https://doi.org/10.13995/j.cnki.11-1802/ts.016355
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    Using Vidal grape as raw material, the initial concentration of sugar and assimiable nitrogen was 426.96 g/L and 349.49 mg N/L.Icewine fermentation was performed under 18-20 ℃ by adding 250 mg/L commercial nitrogen source and inoculating 0.4 g/L yeast ST into grape juice.The effect of supplementing assimiable nitrogen on fermentation and quality of icewine was studied by measuring physical and chemical indexes in the fermentation process.The results showed that supplementing assimiable nitrogen could speed up sugar consumption and increase the consumption by 3.23%, decrease the consumption of assimilable nitrogen by 10.03%, significantly increase the content of acetic acid, ethanol, higher alcohols and esters by 5.44%, 4.65%, 9.89% and 11.38%, indistinctively affect glycerol accumulation, compared with the control without supplementation.In conclusions, the appropriate supplementation of assimilation nitrogen could affect the parameter changes during icewine fermentation and significantly improve its quality.
  • TIAN Xiu et al
    Food and Fermentation Industries. 2018, 44(5): 115-124. https://doi.org/10.13995/j.cnki.11-1802/ts.016080
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    In order to clarify the effect of hydrogen sulfide (H2S) production on the sensory quality of dry red wine, three Saccharomyces cerevisiae strains with different production amount of H2S (low yield, middle yield and high yield) were respectively used in fermentation to produce Pinot Noir dry red wine.Then the contents of hydrogen sulfide and glutathione in wine samples were measured, and aroma components were qualitatively and quantitatively analyzed through headspace solid-phase micro-extraction and GC-MS.In the end, the sensory quality of wine samples was assessed by principal component analysis and sensory evaluation.The results showed that the production of H2S in base liquors of strain D10, Z01 and Vintage Red was significantly different.GSH production amount was inversely proportional to the amount of H2S.The contribution of D01 strain to the aroma was higher than that of the Z01 and Vintage Red strain.The base wine sensory evaluation from D01 strain was higher than the other two overall scores, and D01 strain improved taste, aroma complexity, color stability, and quality of wine.
  • DING Yu-ping et al
    Food and Fermentation Industries. 2018, 44(5): 125-129. https://doi.org/10.13995/j.cnki.11-1802/ts.015137
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    V.amurensis wines in Northeast China, with high total acidity, is characterized by the poor palatability.For the purpose of reducing the acidity of grape wine, this paper is to explore the best main fermentation of wild grape wine deacidification with bacteria and process conditions.Through comparison tests screening out the best combination of reducing acid bacteria, it is adding reducing-acid yeast and Lactobacillus at the same time.Single Factor experiment and orthogonal experiment results show that: the inoculation ratio of reducing-acid yeast and Lactobacillus is 6:4, total inoculum 12%, fermentation temperature 25 ℃, fermented time 14 d.Wild grape wine fermenting primarily in the conditions, deacidification brings about a striking effect.
  • HUANG Yi-yang et al
    Food and Fermentation Industries. 2018, 44(5): 130-134. https://doi.org/10.13995/j.cnki.11-1802/ts.016052
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    Using uncooked Qu as saccharification and fermentation starter, Baijiu was produced with uncooked red bean and rice as raw materials.Based on the single-factor tests, the impacts of ratio of red bean to rice, ration of material to water, inoculums concentration, and fermentation temperature on sensory score were investigated.The corresponding mathematical models were established by Box-Behnken design.The results showed that the optimal fermentation conditions were determined as follows: material ratio of 1∶2.9 (g∶g), material/water ratio of 1∶3(g∶mL), inoculums concentration of 2.1% and fermentation temperature of 29 ℃.Under the optimized conditions, the sensory evaluation of red bean rice wine was 90.9.
  • LI Shu-hong et al
    Food and Fermentation Industries. 2018, 44(5): 135-141. https://doi.org/10.13995/j.cnki.11-1802/ts.013650
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    Firstly, three dominant strains were isolated at the end of shelf life from the chilled grass carpfillets storaged at 4 ℃and the isolated pure strains were sequenced and analyzed.Subsequently, these strains were inoculated back to chilled grass carpfillets at 4 ℃ and aerobic condition.TVB-N combined with sensory evaluation were measured to evaluate the putrefying ability of these strains.Filter paper diffusion was used to determine the antibacterial activities of the floral leaf and flowerbud of the Lilium lancifolium Thunb.to three kinds of dominant spoilage bacteria which have high puterfaction potential.The results demonstrated that these three isolated strains were Shewanella putrefaciens, Aeromonas media, Pseudomonas fragirespectively, and Shewanella putrefaciensowned the strongest putrefyingability.The floral leaf water extract of Liliuml ancifolium Thunb.has obxious bacteriostatic effect on Shewanella putrefaciens,transparent circle diameter is 32 mm.There are some differences of the degree about beingantibacterial effect between Pseudomonas fragiand Aeromonas media from bud 60% ethanol extracts, transparent circle diameter of 10 mm and 26 mm respectively.As a result,it can be concluded that the tissue extracts from Liliuml ancifolium Thunb.has an antibacterial effect on the dominant spoilageat the end of shelf life from the chilled grass carp fillets storaged at 4 ℃.
  • LIU Xin et a
    Food and Fermentation Industries. 2018, 44(5): 142-147. https://doi.org/10.13995/j.cnki.11-1802/ts.015550
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    Chickpea protein is rich in nutrient and has high digestibility, ultrasound can improve its emulsifying properties, but effect of ultrasonic treatment on the emulsifying properties of chickpea protein and effect of environmental factors (temperature, pH) on the emulsifying properties of chickpea protein treated by ultrasound have not yet been reported.Therefore, the effect of ultrasonic treatment on emulsifying properties of chickpea protein was studied in this paper.The results showed that ultrasonic treatment could significantly improve the emulsifying properties of chickpea protein when the ultrasonic power was less than 396 W or the ultrasonic time was less than 15 min.The emulsifying properties of chickpea protein were reduced when ultrasonic power and ultrasonic time increased to 600 W and 30 min, respectively.The emulsifying property was the lowest at the isoelectric point (pH 4-5) and was the highest at pH of 6-8.When temperature was 50-60 ℃, the emulsification property of chickpea protein was higher.The results indicated that proper ultrasonic treatment could improve the emulsifying properties of chickpea protein, which will provide theoretical reference for the development and utilization of chickpea protein.
  • LIU Xiao-yan et al
    Food and Fermentation Industries. 2018, 44(5): 148-155. https://doi.org/10.13995/j.cnki.11-1802/ts.015577
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    The four different washing methods of fresh-cut lotus root including ozone, ultrasound, ozone combined with ultrasound and distilled water were studied.After washing, the lotus roots were stored under 4 ℃.Color values.Browning degree (BD), polyphenol oxidase (PPO) activity, total number of colonies other quality indicators were examined every two days during the storage period.Twelve traits of the effect of O3 and ultrasound on the quality of fresh-cutting lotus root were analyzed by principal component analysis (PCA) method.An assessment model was established to screen the best treatment way.Two principal components were screened out through principal component analysis which accounted for 85.858% of the total variance.Comprehensive principal component analysis showed that the best quality score was cleaning by ozone combined with ultrasound, the group maintained the color of lotus root,inhibit browning, reduce the PPO activity, maintain a high soluble solid.Therefore, the combination of ultrasound and O3 treatment was efficient in the preservation of lotus roots.
  • CUI Mei-lin et al
    Food and Fermentation Industries. 2018, 44(5): 156-161. https://doi.org/10.13995/j.cnki.11-1802/ts.015740
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    As a unique type of millet in Shanxi, "Qin zhou huang" was extensively studied for improving its comprehensive utilization and the separation efficiency of flavonoids.In this paper, the ultrasonic-assisted aqueous two-phase system was studied and used to extract flavonoids from "Qin zhou huang".After orthogonal experimental optimization, the flavonoids content could reach the maximum of 8.56 mg/g under the following conditions: acetone concentration 31%, (NH4)2SO4 concentration 19%, solid-liquid ratio 1∶40, temperature 40 ℃ and ultrasonic time 30 min.Meanwhile, the effects of common processing methods on the millet flavonoids were also studied, the results showed that cooking or steaming at short time (<15 min) was the most ideal processing method, because the loss of flavonoids contents was relatively small.Besides, the flavonoids contents of all samples decreased as processing time extended, and the preferred method was boiling > steaming> braising>frying.Moreover, the antioxidant activities of millet flavonoids were determined, the results showed that DPPH scavenging capacity, hydroxyl radical scavenging capacity and reducing power were all increased as substrate concentration increased and it is a dose-dependent reaction.Overall, millet flavonoids has good antioxidant activities.
  • AI Zhi-lu et al
    Food and Fermentation Industries. 2018, 44(5): 162-166. https://doi.org/10.13995/j.cnki.11-1802/ts.015490
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    In order to improve the quality of microwave-cooked quick-frozen sweet dumplings, malve nut gum was selected to study its effect on the quality of quick-frozen sweet dumplings.The results showed that compared with the control, dumplings with malva nut gum significantly affected the pasting properties of glutinous rice flour.With the increased of the amount of malva nut gum, peak viscosity, hot paste viscosity, cool paste viscosity and pasting temperature all increased, and breakdown values significantly reduced.The hardness and viscosity decreased significantly, elasticity reduced without significant difference.Malva nut gum could significantly improve the light transmittance of the soup for precooked sweet dumplings, but no consistent result for microwave-cooked sweet dumplings.When 0.4%-1.0% malva nut gum, the broken rate for quick-frozen sweet dumpling significantly decreased.The freezing-thawing experiments showed that the proper amount of malva nut gum could significantly reduce the cracking rate and the surface cracks of quick-frozen sweet dumplings.Overall, malva nut gum could significantly improve the quality of microwaved-cooked quick-frozen sweet dumplings.The best quality of quick-frozen sweet dumplings was adding 0.6%-0.8% malva nut gum.
  • DING Jie et al
    Food and Fermentation Industries. 2018, 44(5): 167-175. https://doi.org/10.13995/j.cnki.11-1802/ts.014251
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    Frozen microwave cake was made by highland barley and all-purpose flour.The influences of sucrose fatty acid ester, monoglycerides, sodium bicarbonate, soy protein and tea-polyphenol on the quality of products were studied by central compositeresponse surface method.The results indicated that the optimal formula of compound quality improvement based on the design was: sucrose fatty acid ester 0.02%+monoglycerides 0.49%+sodium bicarbonate 0.71%+ soy protein3.14% and tea-polyphenol 0.02%.
  • LI Yan et al
    Food and Fermentation Industries. 2018, 44(5): 176-181. https://doi.org/10.13995/j.cnki.11-1802/ts.014819
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    In this experiment, soybean lecithin and cholesterol was used as the membrane materials, through film dispersion and hydration method, using entrapment efficiency as the index, The response surface method was applied to optimize the lycium barbarum polysaccharide liposome preparation technology.The ratio of drug to lipid ratio, membrane material, water temperature were all major factors.Based on the test of three factors and three levels of Box-Benhnken center combination method design, The best conditions were as follows: drug lipid ratio was 32.15, the membrane material ratio was 3.84, water temperature of 43.26 ℃.Under the above conditions, the predicted Entrapment efficiency was 70.77% and the actual entrapment efficiency was 70.10%.The error was 0.95%.The experimental results show that this method has high entrapment efficiency rate and was easy to control.The morphological characteristic of liposomes samples after hydration was reveled under scanning electron microscope.
  • ZHANG Kang-yi et al
    Food and Fermentation Industries. 2018, 44(5): 182-186. https://doi.org/10.13995/j.cnki.11-1802/ts.014685
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    The soybean sprouts oral liquid is prepared by soybean sprouts rich in γ-amino butyric acid and flavone.Soybean sprout extraction process by ultrasonic was optimized through orthogonal tests on the basis of signal factor experiment.The result indicated that the optimal extracting conditions were: ultrasonic power, 540W; ultrasonic temperature, 65 ℃; extracting for 35 min, and the ratio of material to liquid 1∶30.The optimization of oral liquid formula was also carried out by orthogonal tests, and the optimum formula was: honey 2.5%, saccharose 8.0%, salt 0.1% and xanthan gum 1.5%.Under the above conditions, the oral liquid had a light yellow color, strong sprouts fragrance, delicious taste, good stability, and containing 0.58mg/mL γ-amino butyric acid and 0.36mg/mL total flavone.
  • LUO Ai-guo et al
    Food and Fermentation Industries. 2018, 44(5): 187-193. https://doi.org/10.13995/j.cnki.11-1802/ts.015390
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     The effect of the amount of Zanthoxylum bungeanum Maxim leaves extract, Rosemary (Rosemarinus officinalis L.) leaves extract, and ascorbic acid (Vc) individually on thiobarbituric acid reactive substances (TBARS) of Chinese sausage were investigated.Then the combined those antioxidant was optimized by response surface methodology, and the effects of mixed antioxidant on TBARS and sensory quality (color, flavor, taste, texture, and overall acceptability) of Chinese sausage during storage were studied.The results showed that Zanthoxylum bungeanum Maxim leaves extract, Rosemary extract and ascorbic acid all have a strong inhibitory effect on lipid oxidation of sausage.Zanthoxylum bungeanum Maxim leaves extract and Vc, Rosemary extract and Vc (p≤0.05) all showed synergic effects.The former group had stronger synergic effect than the latter group and no significant synergic effect between Zanthoxylum bungeanum Maxim leaves extract and Rosomary extract (p>0.05).The optimized combination of antioxidants in Chinese sausage was 0.079 2 g/kg Zanthoxylum bungeanum Maxim leaves extract, 0.045 9 g/kg Rosemary extract, and 0.484 g/kg Vc.TBARS in the sausages with 0.40 mg MDA/kg mixed antioxidant and stored at 60 day was 83.61% lower than the control sausage.The sensory evaluation shows that the sausage with mixed antioxidant has much higher acceptance rate than the control group (p≤0.01).Shelf life of Chinese sausage was more than 45 d by mixed antioxidant.
  • ZHAO Su-juan et al
    Food and Fermentation Industries. 2018, 44(5): 194-200. https://doi.org/10.13995/j.cnki.11-1802/ts.015403
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    The effects of pure grain feeding and feed mixed feeding on pork quality and flavor was studied.The sensory evaluation, the edible quality and the volatile flavor components of the pork were compared and analyzed between two groups.Result: (1) there was significant difference in marbling (p<0.01), color (p<0.01), flavor (p<0.01), juiciness (p<0.05) and tenderness (p<0.05) between the two groups, and no significant difference in appearance.(2) juice loss (p<0.05), cooking loss (p<0.01) of grain feeding group were significantly lower than that of mixed feed group.The value of water content (p<0.05), pH, L* (p<0.05) was higher than that of the mixed feed group.There was no significant difference in the centrifugal loss rate.(3) Electronic nose were used, the different smell of the pork was analyzed by PCA and discriminated by LDA.(4) The chemical constituents were analyzed by headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS).A total of 52 compounds were identified from pork volatile substances, and the compositions and contents of volatile substances were different in two groups.(5) Significant differences were found in the contents of intramuscular fat (IMF) (p<0.05) between the two groups.A significant difference in the quality and flavor were showed in the two groups.The pure grain feeding pork had better quality and flavor than the mixed feed.In addition, the pure grain feeding can accumulate more IMF.
  • LI Ying-yue et al
    Food and Fermentation Industries. 2018, 44(5): 201-208. https://doi.org/10.13995/j.cnki.11-1802/ts.015542
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    In pot flavorings production, the dissolution of active ingredients of pepper (capsaicinoid and capsanthin) was improved by controlling the granularity of dried chilies, mixing dried chili and ciba pepper and selecting appropriate frying temperature.This also provides a better sensory characteristics.Based on the single factor test, oil color and capsaicinoid content and effects of chili pepper active ingredients dissolution were studied through the Box-Behnken test design and response surface analysis.The results showed that the best process conditions were: chili pepper particle size 0.5mm, the ratio of dry chill to ciba pepper 55∶45, and frying temperature 122 ℃.Under the above conditions, the sensory score was 8.37, the Lovibound value of red oil was 23.4, the content of capsaicinoid was 0.357 g/kg, and is very close to the predicted value.
  • ZHANG Jing et al
    Food and Fermentation Industries. 2018, 44(5): 209-217. https://doi.org/10.13995/j.cnki.11-1802/ts.015177
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    In the clean production process of sweet potato starch, sweet potato juice was obtained from fresh sweet potato extrusion without adding any water to avoid producing a great deal waste water.A large amount of soluble protein and sugar were dissolved in the potato juice and therefore reduced its content in the potato residue.Thus, avoiding the high concentration of COD in the wastewater and reduced wastewater treatment.The clean production was divided into two parts: sweet potato pretreatment and starch extraction.The pretreatment experiment of sweet potato showed that the starch dissociation rate was 92.33%, protein content and sugar content in the potato residue were reduced by 54.16% and 98.09% respectively.The above results were obtained at the conditions of gel grinding interval of 5.0 μm and the ratio of sweet potato and liquid 1∶0.3, with twice residue separation.The extraction process of starch includes two parts- from the potato juice and potato residue.The results of starch extraction test in sweet potato residue showed that the extraction rate of starch could be increased by ultrasonic at power of 300 W and extracting 5 min.Through single factor test and response surface optimization, the best conclusions were: the ratio of water to solid 1∶4.9, pH 8.0, 30 ℃, extracting for 1h.Under the above conditions, the starch extraction rate was as high as 90.91%, starch wastewater is 158 mL/100g, chemical oxygen demand (COD) was 3 600 mg/L, suspended solids (SS) was 510 mg/L, the chroma was as high as 60 times.
  • CHEN Jian-guo et al
    Food and Fermentation Industries. 2018, 44(5): 218-221. https://doi.org/10.13995/j.cnki.11-1802/ts.016624
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    In this paper, the oligopeptides content, relative molecular weight distribution and amino acid composition in fermented soy sauce without additives (NSS) were determined and compared with commercially premium grade soy sauce (PSS) and three grade soy sauce (TSS).The results showed that the content of oligopeptides in NSS was 6.79 g/100mL, which were 2.23 fold of that in PSS and 2.30 fold of that in TSS.The bioactive oligopeptides (molecular weight 140-500) component in NSS was up to 47.47% and its content was 3.22 g/100mL, which were 2.95 fold of that in PSS and 3.03 fold of that in TSS.The essential amino acid content of NSS was 1.229 g/100 mL, which were 2.08 fold of PSS and 2.63 fold of TSS.Lysine content of NSS was 4.37 fold of PSS and 30.60 fold of TSS.This article provides a new basis for scientific evaluation of the nutrition and quality of fermented soy sauce.
  • Yang Yu-bo et al
    Food and Fermentation Industries. 2018, 44(5): 222-226. https://doi.org/10.13995/j.cnki.11-1802/ts.016515
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    The steam generated by cooking sorghum was used to analyze the characteristic aroma compounds of steamed sorghum.For the first time, the contribution of nine important flavor substances to the overall aroma characteristics was evaluated through the odor activity value (OAV) analysis.The results showed that the OAV of 2-methoxyphenol, phenylacetaldehyde and 2-methoxy-4-vinylphenol were higher than 1, indicating that they were important aroma compounds for sorghum cooking.The preparation of simulated samples further confirmed that they were the important compounds for "steamed grain-like" flavor.The concentration of 2-methoxyphenol in liquor samples was related to the strength of the "steamed grain-like" flavor, which showed that 2-methoxyphenol was the key compound to the "steamed grain-like" flavor.Analysis of the aroma of steamed sorghum will provide theoretical basis and practical guidance for the evaluation of liquor.
  • LIU Xian-jin et al
    Food and Fermentation Industries. 2018, 44(5): 227-231. https://doi.org/10.13995/j.cnki.11-1802/ts.015905
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    The nutritional compositions, amino acids, fatty acids, inorganic salts and trace elements from four kinds of abalone muscle (Haliotis discus hannai, Haliotis diversicolor, Haliotis fulgens and hybrid abalone) were analyzed and the nutritional values were evaluated.The results showed that there was no significant difference in protein contents from 4 kinds of abalone muscle(p>0.05), which were between 18.92% and 21.63%; there was no significant difference in fat between 0.04% and 0.09%(p>0.05).The contents of total sugar were significant difference(p>0.05), with the highest level of 4.81% in hybrid abalone and the lowest level of 3.39% in Haliotis discus hannai.The amino acid composition was basically the same with 17 kinds of amino acids and the total contents were between 16.24 g/100g and 18.12 g/100g, including 8 kinds of essential amino acid in the range of 4.78 g/100g to 5.08 g/100g.The ratios of flavor amino acid and total amino acid (UAA/TAA) were in the range of 43.35% to 43.97%.Collagen protein contents were between 17.60% to 17.96%, except abalone muscle from Haliotis diversicolor (9.27%).According to the amino acid score (AAS) and chemical score (CS) data analysis, the nutrition value of hybrid abalone is highest among 4 kinds of abalone.Four kinds of abalone are rich in palmitic acid, EPA and elements like K, Ca, Zn and so on.Therefore, abalone is a high-value seafood with high protein, low fat and high nutritional value.
  • BAO Ao-tian et al
    Food and Fermentation Industries. 2018, 44(5): 232-236. https://doi.org/10.13995/j.cnki.11-1802/ts.015165
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    A method was established for the determination of 8 pesticide residues (carbofuran, demeton(o+s), ethoprophos, methamidophos, phoxim, pymetrozine, phosfolan, isozofos) in instant tea powde r on the basis of QuEChERS combined with high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS).The sample was extracted by water-acetonitrile and cleaned by magnesium sulfate anhydrous and PSA, and then determined by the highly sensitive HPLC-MS/MS.The HPLC-MS/MS conditions were optimized to complete chromatographic separation of 8 pesticide residues within 10 minutes.The pesticide residues were quantified by matrix-matched external standard method.The calibration curves of different samples showed good linearity within the concentrations of spiked levels, the correlation coefficients (R2) were 0.996 9-0.999 8, the limits of quantification (LOQs) were 0.2-1 μg/kg, and the average recoveries were 61%-118%.The QuEChERS-HPLC-MS/MS method was simple, rapid, sensitive, accurate and was applicable for the determination of multiple pesticide residues in instant tea power simultaneously.
  • FANG Ling et al
    Food and Fermentation Industries. 2018, 44(5): 237-243. https://doi.org/10.10.13995/j.cnki.11-1802/ts.015769
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    The heavy metals of Cd, Al, Pb, Hg, Cu, Zn were analyzed in different tissues of Ostrea rivularis from South China Sea in December, 2016.Coupled plasma mass spectrometry(ICP-MS) was used in the detecting, and the effect of visceral mass on the heavy metals were discussed.Single factor pollution index and Nemero pollution index were used to evaluate the test results.The results showed that there were significant differences of heavy mental contents in Ostrea rivularis from different areas(p<0.001), and the content of heavy mental in the same sea area also showed different.The Zn, Cu and Al contents were higher than others, and the average concentrations were 255.18,49.61 and 82.55 mg/kg, respectively.The average contents Hg was 11.80 μg/kg which was the lowest.The contents of Cd, Pb, Hg, Al and Cu in eviscerated Ostrea Rivularis was lower than those of the whole, while the Zn content was higher than that of the whole Ostrea rivularis.It was found that the heavy mental contents in different tissues of Ostrea rivularis were varied, and visceral mass was the main accumulation place of heavy metals.Ostrea rivularis have not been polluted by Pb and Hg from the tested areas, while Cu and Al contents in some Ostrea rivularis were high.
  • SHU Xiao-meng et al
    Food and Fermentation Industries. 2018, 44(5): 244-248. https://doi.org/10.13995/j.cnki.11-1802/ts.015549
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    To establish a method for determination ethoxyquin and ethoxyquin dimer in pork by HPLC-FLD.After homogenized, pork was extracted by n-hexane at ratio of 5 ∶15(g∶mL) with ultrasound assistant at room temperature.The extract was dried by vacuum and fixed with acetonitrile.The content of ethoxyquin and thoxyquindimer in the sample was detected by high performance liquid chromatography with C18 chromatographic column; the column temperature was 30 ℃.Fluorescence detector was used and the excitation wavelength was 360 nm, absorption wavelength was 440 nm.Mobile phase of acetonitrile was 2% acetic acid (85∶15,V/V) at 1.0 mL/min flow rate.Under the above conditions, the retention time of ethoxyquin was 5.816 min, and the linear regression equation was: Y=604.27X-8 446, R2=0.993 6.The retention time of ethoxyquin dimer was 32.436 min, and the linear regression equation was Y=1 425.3X-6 140.8, R2=0.995 6.The recovery rate of ethoxyquin was between 93.88%-107.18%, and the recovery rate of ethoxyquin dimer was between 80.74%-83.62%.The RSD is less than 5.00%.This method is simple and rapid, high sensitivity.It can be used for detecting ethoxyquin and ethoxyquin dimer in pork.
  • XIE Si-si et al
    Food and Fermentation Industries. 2018, 44(5): 249-255. https://doi.org/10.13995/j.cnki.11-1802/ts.014985
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    A solid-phase microextraction coupled with gas chromatography-tandem mass spectrometry method was developed for the determination of 35 polychlorinated biphenyls in aquatic vegetables.Samples were extracted with 100 μm polydimethylsiloxane at 60 ℃ for 30 min, and stirring at 250 r/min.After desorbed 6 min at 280 ℃ in gas chromatograph, sample extracts were injected and analyzed by GC-MS/MS at time selective reaction monitoring mode, and quantified by external standard method.The results showed that 35 target analysts displayed good linear relationships over concentration range of 10-500 μg/L, and correlation coefficients above 0.999.The limits of detection were 0.55-17.22 ng/kg.The average recoveries of 35 compounds at two spiked levels of 0.01 mg/kg ranged from 72.3% to 117.3%, with relative standard deviations of 1.2% to 11.2%.The advantages of simplicity, rapidness, sensitiveness and accuracy of the method was suitable for rapid detection of PCBs residues in aquatic vegetables.
  • ZHANG Ran et al
    Food and Fermentation Industries. 2018, 44(5): 256-258. https://doi.org/10.13995/j.cnki.11-1802/ts.015049
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    120 acacia honey samples were collected from 10 apiaries in Shandong area at 4 different time points in the 3rd, 5th, 8th, and 15th day, respectively.A total of 18 phenolic components were tested.According to the results, five phenolic components were undetectable.The remaining 13 phenolic components showed 3 different trends in honey maturation process.In accordance with the result of K-W test, 9 phenolic components were determined to be significantly different between the mature and immature honey groups, which provided useful references for determination of mature and immature honey.
  • MA Chang-zhong et al
    Food and Fermentation Industries. 2018, 44(5): 259-264. https://doi.org/10.13995/j.cnki.11-1802/ts.015526
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     In this paper, the nutritional components in the Leccinum aurantiacum (Bull.etPers.) Gray from Juemu and BaibA from Linzhi city were comprehensively analyzed.The results showed that: 1) the moisture contents of Juemu and Baiba' Leccinum aurantiacum (Bull.etPers.) Gray were 91.07% and 90.74%, respectively; the crude protein contents were 21.17% and 19.77%, respectively; the total sugar contents were 10.11% and 9.02%, respectively; the crude fiber contents were 13.73% and 13.72%, respectively; the crude fat contents were 4.67% and 4.42%, respectively; the ash contents were 5.88% and 7.33%.2) The ratio of (E/T) were 44.34%, 42.81%,and the ratio of E/N were 0.80 and 0.75, both are higher than FAO/WHO recommend.The essential amino acids index (EAAI) of Juemu and Baiba' Leccinum aurantiacum (Bull.etPers.) Gray are 80.31% and 84.66%, respectively.This study indicates this kind of mushroom is a good resources of high quality protein.According to AAS and CS, Met+Cys is the first limited amino acid, the second limited amino acid is Leu.3)The Leccinum aurantiacum (Bull.etPers.) Gray were abundant of mineral elements, especially K, Na, Ca.The mushrooms from both places contained abundant Se and less heavy metals.Therefore, Leccinum aurantiacum (Bull.etPers.) Gray is a kind of higher protein, higher dietary fiber, and lower fat.It has higher nutritional value.
  • LIANG Jing-jing et al
    Food and Fermentation Industries. 2018, 44(5): 265-269. https://doi.org/10.13995/j.cnki.11-1802/ts.015516
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    PRiME HLB purification technique was used to determine the residues of 12 penicillin antibiotics in food by ultra performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS).In this study, the optimum parameters of purification, concentration, liquid phase separation and tandem mass spectrometry were optimized.The samples were extracted by 80% acetonitrile water mixed solution, purified by PRiME HLB, and separated by CORTECS C18 column (100 mm×2.1 mm, 2.7 μm) with methanol and 0.1% formic acid solution as the mobile phase gradient elution and MRM quantitative analysis.The results showed that each component had a good linear relationship with correlation coefficient R2≥0.998, the average recovery rate was 81.7%-111.9% and the relative standard deviation was 1.82%-8.56%.This method can be used for the determination of penicillin family antibiotics in food.It has the advantages of accuracy, simplicity, sensitivity and high sensitivity.It meets the requirements for the detection of penicillin and antibiotics in China.
  • LI Xiao-hong et al
    Food and Fermentation Industries. 2018, 44(5): 270-276. https://doi.org/10.13995/j.cnki.11-1802/ts.016407
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    The exposure of naturally occurring mycotoxins affects human health and plays a vital role in cancer initiation and progression.Increasing evidences indicated that exposure to mycotoxin was associated with many diseases.Many mycotoxins have been proved to alter the histone modification status,such epigenetic changes are related to the occurrence and development of many disease.Recently, the mode of mycotoxins epigenetic research has been advanced in research hotspots.However, there is still no study on histone modification of mycotoxin-induced toxicity.In this paper, the effects of several mycotoxins including aflatoxin (AFB1), deoxynivalenol (DON), ochratoxin (OTA), fumonisim B1 (FB1) and T-2 toxin on histone modification,and the involved pathogenic mechanisms were reviewed.This may be helpful for revealing effects of mycotoxin contamination on human healthy and provide a reference for assessment of food safety risk.
  • WANG Yu et al
    Food and Fermentation Industries. 2018, 44(5): 277-283. https://doi.org/10.13995/j.cnki.11-1802/ts.014363
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    With the development of food science and nutrition research, and consumers' attention of food and safety, and foodomics approach has been widely used.The main tools of the foodomics are genomics, proteomics, transcriptomics, metabolomics, which can be used in food quality and safety and traceability research as well as safety assessment on nutrition and health for genetically modified food.In the future, foodomics combined with biology are expected to become a more convenient and effective research platform.
  • FAN Chao et al
    Food and Fermentation Industries. 2018, 44(5): 284-290. https://doi.org/10.13995/j.cnki.11-1802/ts.016406
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    Natural β-carotene and lycopene can be produced by Blakeslea trispora.The property of the strain has been recognized and industrialized.This review summarizes the critical control points and the solutions during industrialization, such as metabolic pathways, relevant genes, modulation of fermentation, and mutation of the strain.
  • HE Yan et al
    Food and Fermentation Industries. 2018, 44(5): 291-295. https://doi.org/10.13995/j.cnki.11-1802/ts.015379
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    Inhibition of the growth of spoilage microorganisms and reducing water loss during the thawing process of frozen meat is very important in keeping the quality of the meat and reducing the extra cost.In this review, the effect of different thawing methods such as traditional thawing, electrolytic thawing, acoustic thawing, far infrared thawing and combined thawing on the quality of meat was summarized; the advantages and disadvantages of each method were analyzed.It provides the theoretical basis for selecting and optimizing of meat thawing method.