25 June 2018, Volume 44 Issue 6

    

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  Construction of a recombinant strain for biosynthesis of heliotropinand its product identification

  LIU Si-qin et al

  Food and Fermentation Industries. 2018, 44(6): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.016248

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  A recombinant plasmid pET-22b (+)-tao was successfully constructed by inserting the TAO oxidase gene derived from Pseudomonas to the plasmid vector pET-22b (+). The recombinant plasmid was transformed to the E. coli BL21 (DE3) to get E.coli BL21 (DE3)(tao). After recombinant the strain was cultured at 37 ℃ for 70-90 min, IPTG was added with a final concentration of 0.4 mmol/L. After induction for 6 h at 20 ℃, the TAO oxidase activity could reach 35 U/g. The concentration of heliotropin could reach 9.15 g/L after reaction at pH 8 and 30 ℃. Product was obtained in crystal after extraction by ethyl acetate and drying. IR and 1H-NMR verified that the crystal was heliotropin. HPLC showed that the purity was higher than 97%.
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  Research on the immobilization conditions of recombinant Escherichia colistrain harboring refractory glucose isomerase

  JIA Dong-xu et al

  Food and Fermentation Industries. 2018, 44(6): 8-15. https://doi.org/10.13995/j.cnki.11-1802/ts.016396

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  Glucose isomerase is capable for catalyzing D-glucose to form D-fructose. The obtained high fructose corn syrup (HFCS) is widely served as sweetener in various food fields. This study addressed the immobilization conditions optimization of recombinant Escherichia coli BL21 (DE3)/pET28b/ToGI using tetrakis(hydroxylmethyl)phosphonium as crosslinker. It was confirmed that the optimum particle diameter of diatomite carrier was 36.8 μm, the optimum molecular weight of polyethylene imine was 70000, and the optimum forming precursor of crosslinker was tetrakis(hydroxylmethyl)phosphonium sulfate. Furthermore, the optimum immobilized process was determined at the condition of 0.3 g carrier, 5 mmol/L Mn2+, 0.12% (v/v) polyethylene imine flocculation for 1.0 h, and 1.5% (v/v) tetrakis(hydroxylmethyl)phosphonium sulfate crosslinking for 1.5 h. The activity of the resulting immobilized cells reached 138.4 U/g. After 10 batches of bioconversion at 85 ℃ and 1 100 mmol/L D-glucose, the biocatalyst still exhibited at least 90.3% of initial activity and all the yield of D-fructose was above 51.7%. Successive production of HFCS with higher D-fructose using this craft has the advantage of simplifying the subsequent isolation and extraction step, and it has an important reference value for industrial application in HFCS production using food safety expression system.
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  Cloning, expression, characterization and functional analysis of GH10 xylanase from Clostridium clariflavum

  WANG Hua-guang et al

  Food and Fermentation Industries. 2018, 44(6): 16-23. https://doi.org/10.13995/j.cnki.11-1802/ts.016821

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  The researchers are looking for new xylanase sources as well as molecular modification of existing xylanase. In this study, the recombinant pET28a (+) vector containing glycosyl hydrolase families 10 domain gene of xylanase Clocl-2441 from the Clostridium clariflavum was constructed and transformed to E. coli BL21 (DE3). The rXyn2441GH10 was expressed as soluble protein and purified by Ni2+-NTA affinity chromatography. The enzymatic properties analysis showed that the optimal temperature and pH value of recombinant xylanase rXyn2441GH10 were 70 ℃ and 7.0 respectively, which indicated that rXyn2441GH10 was a neutral thermophilic xylanase. rXyn2441GH10 was stable below 65 ℃ and at pH 4.0-9.0. 5 mmol/L Mg2+ increased the enzyme activity by 79.2%. The kinetic parameters of rXyn2441GH10 for beech xylan were as follows: Vmax was 1 691.5 μmol/(mg·min), Km was 2.5 mg/mL, kcat was 1 236.4/s, kcat/Km was 494.6 mL/(mg·s). Site-directed saturation mutations indicated that histidine at position 209 had an important role on enzyme activity.
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  Optimization of the adaptability of Saccharomyces cerevisiae producing lycopene

  LI Xia et al

  Food and Fermentation Industries. 2018, 44(6): 24-29. https://doi.org/10.13995/j.cnki.11-1802/ts.016333

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  To improve the production of lycopene biosynthesis in Saccharomyces cerevisiae, the adaptation between lycopene biosynthesis pathway and normal metabolism of the chassis was optimized through investigating the species of chassis host, the copy number of functional gene and the type of promoter. The results proved that lycopene could be efficiently produced when using Saccharomyces CEN.PK2-1C as chassis, coupling with multi-copy plasmid pRS42K, and employing constitutive promoter to control the expression of lycopene biosynthesis pathway. Comparing with the initial engineered strain, yield of lycopene was increased by about 70 times, reaching 3.62 mg/L, suggesting that improving the adaptation between exogenous metabolic pathway and yeast host was an effective approach to enhance the synthesis of target products.
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  Enhancement of arginine and citrulline utilization ability of Tetragenococcus halophilus by mutation breeding

  LEI Qing-zi et al

  Food and Fermentation Industries. 2018, 44(6): 30-36. https://doi.org/10.13995/j.cnki.11-1802/ts.016327

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  Tetragenococcus halophilus R23, a soy sauce isolate, was mutagenized by UV mutagenesis and atmospheric and room temperature plasma (ARTP). By means of high throughput screening, a mutant strain, 3-H9, which exhibited enhanced capability in reduction of ethyl carbamate (EC) precursor citrulline and citrulline precursor, arginine was obtained. Compared with the wild strain R23, utilization of EC precursors citrulline and arginine under conditions that are not conducive to EC precursor metabolism by T. halophilus 3-H9, was greatly increased. Production of enzymes that are related to arginine and citrulline utilization was enhanced in T. halophilus 3-H9. Transcription level of corresponding genes involved in arginine metabolism in 3-H9 was detected to be higher than that in the wild strain R23.
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  The nutrition and antioxidant properties of soybean sourdough and bread fermented by LAB screened from Maotai Qu starter

  YANG Zi-xuan et al

  Food and Fermentation Industries. 2018, 44(6): 37-42. https://doi.org/10.13995/j.cnki.11-1802/ts.016886

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  A Lactobacillus plantarum (strain CAU: 228) with high free soybean isoflavone was screened from Maotai Qu starter to make soybean sourdough and breads. The changes of the content of 4 kinds of isoflavone monomers, total phenols during the fermentation of sourdough and the molecular weight distribution of soybean peptide before and after fermentation were analyzed. The antioxidant activity and nutritional characteristics of wheat bread, soybean bread and soybean sourdough bread were compared. The results showed that the total isoflavone aglycone content of LAB soybean sourdough was 9.87 times higher than that of unfermented sample. The total phenol content increased from 3.83 mg GAE/g to 5.29 mg GAE/g. The content of antioxidant peptides increased significantly. The total isoflavone aglycone content in soybean sourdough bread reached 6.39 mg/100g, which was 2.93 times of that of soybean bread. The total free amino acid content of soybean sourdough bread was 2.02 and 2.84 times higher than that of soybean bread and wheat bread. The antioxidant capacity of soybean dough bread DPPH and ABTS was also significantly higher. Therefore, this LAB strain has a high potential for application in soybean sourdough bread.
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  Preparation and performance analysis of natural mixed starter for bread baking

  WU Jia-jing et al

  Food and Fermentation Industries. 2018, 44(6): 43-50. https://doi.org/10.13995/j.cnki.11-1802/ts.016697

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  Saccharomyces cerevisiae, Leuconostoc lactis and Lactobacillus plantarum, which were screened from grape natural fermentation broth, were used to prepare an excellent natural mixed starter to improve the baking quality of bread. The optimal ratio of three strains in the starter was 1∶1.5∶1.5, meanwhile, the specific volume and hardness of the bread were better than those of the common yeast bread. The texture analyzer (TA), differential scanning calorimetry (DSC) and solid phase micro-extraction-gas chromatographic-mass spectrometry (SPME-GC-MS) were used to determine the aging properties and flavor of bread fermented by natural mixed starter, and the results showed that the natural mixed starter could reduce the hardness and aging enthalpy of bread during storage and delay the staling of the bread, thus the number and the relative content of volatile flavor compounds in bread increased by 11 species and 4.81%, respectively. The survival rate of natural mixed starter was 81.78% after 90 days of storage at 4 ℃. The starter with the advantages of high viability and fermentation ability could be applied in bakery industry to improve quality, flavor and shelf life of bread.
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  Structure identification of anthocyanins from black soybean peel by medium pressure liquid chromatograph

  LI Xu-sheng et al

  Food and Fermentation Industries. 2018, 44(6): 51-57. https://doi.org/10.13995/j.cnki.11-1802/ts.015859

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  The anthocyanins from black soybean peel were extracted with ethanol extraction method. The anthocyanins were purified by macroporous resin. The crude product was obtained after freeze-drying. The anthocyanin fraction was isolated by medium-pressure liquid chromatography and identified by mass spectrometry. The results showed as followes: the total anthocyanin content in the crude product of black bean peel was 26.9%; the purity of cyanidin-3-glucoside in the 2 peaks after separation of black soybean peel crude anthocyanins by medium-pressure liquid chromatography reached 91.46%. The main anthocyanins in the black bean peel were Pelargonidin-3-O-rutinosie, Peonidin-3-O- glucoside, Cyanidin-3-O-glucoside and Vitisin B.
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  Optimization of properties of fish-scale gelatin edible films modified by myricetin associated with glycosylation

  ZHOU Wei et al

  Food and Fermentation Industries. 2018, 44(6): 58-66. https://doi.org/10.13995/j.cnki.11-1802/ts.015875

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  For the purpose of improving the general properties of gelatin films, fish-scale gelatin edible films were modified by glycosylation and myricetin. The results showed that glycosylation and myricetin collaboratively strengthened the edible mechanical properties and ultraviolent light prevention characterizations without influencing the water barrier capacity of the film. The myricetin improved the water barrier capacity of the film while glycosylation reduced that capacity. The results of DSC and SEM indicated that cooperative synergism improved the film thermal stability, smoothened the surface and made internal structure more regular and compact compared with modification by only one of them. Analysis of FTIR and secondary structure content demonstrated that, both myricetin and glycosylation could separately alter fish-scale gelatin molecular structure through hydrogen bonds and inter-molecular interaction. Complementation of two modification ways caused that β structure converted to α helix and random coil , which did not significantly affect the water barrier capacity, but collaboratively optimized mechanical property of the composite film. The combination of myricetin and glycosylation provided a potential approach to improve gelatin film performance.
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  Changes on qualities of lard-based 1,3-diacylglycerols oil during heating process

  WAN Ni-tong et al

  Food and Fermentation Industries. 2018, 44(6): 67-75. https://doi.org/10.13995/j.cnki.11-1802/ts.015628

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  The changes in fatty acids of lard-based 1,3-diacylglycerols(DG) during heating process were analyzed by gas chromatography(GC) and relevant indicators of lipid oxidation including acid value (AV), peroxide value(POV), malondialdehyde(MDA) and carbonyl group value(CGV) were measured to evaluate the quality of lard-based 1,3-DG oil during heating. The results showed that the amount of saturated fatty acids (SFA), monounsaturated fatty acid(MUFA) and trans-fatty acids(TFAs) of lard-based 1,3-DG oil increased with increasing heating temperature and time whereas polyunsaturated fatty acids(PUFA) decreased. When the heating temperature was 210 ℃, the amount of MUFA increased first and then decreased, showing its peaks on 4 h. AV remained relatively stable while both POV and CGV values increased and the amount of CGV could not meet the national standard(50 meq/kg) after heating 6 h at 210 ℃. After heating 150, 180 ℃ for 4h or 210 ℃ for 2 h，MDA began to slide. Heating of lard-based 1,3-DG oil at higher temperature for a longer time could lead to lower quality. Therefore, 1,3-DG oil should not be heated at high temperature for a long time.
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  The effect and mechanism of fat preemulsification on the gel properties of myofibrin-fat complex system

  WANG Yue et al

  Food and Fermentation Industries. 2018, 44(6): 76-82. https://doi.org/10.13995/j.cnki.11-1802/ts.015236

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  The effect and mechanism of preemulsification of fat on the gel properties of myofibrin-fat complex system were investigated. Glycerol monostearate (GMS), sucrose fatty acid ester (SE), soy lecithin (LEC) three types of emulsifiers were used to emulsify fat and then mixed preemulsified fat and myofibril protein to form the myofibril protein-fat composite system. The emulsification stability, surface tension, fat particles adsorbed protein membrane components were tested and gel rheological properties, dehydration shrinkage ratio, quality and structure characteristics were also studied. Compared with control group (fat+myofibrillar protein), the fat emulsified compound system enhanced emulsifying stability index (ESI), decreased surface tension, increased the amount of protein adsorbed by fat particles. G′ in the process of heating increased, dehydration shrinkage ratio reduced, water holding capacity (WHC) increased. The hardness, springiness increased. The compound system with the emulsifier but without the preemusification showed better properties to control group but was not as good as preemusification groups. The preemulsification of fat can significantly improve the emulsification effect and gel properties of myofibrin-fat complex system.
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  Study on the interaction between astilbin and bovine serum albumin

  ZHENG Dan et al

  Food and Fermentation Industries. 2018, 44(6): 83-87. https://doi.org/10.13995/j.cnki.11-1802/ts.015578

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  The effects of temperature, BSA concentration and common ions on the interaction between astilbin and bovine serum albumin (BSA) were investigated by fluorescence method. The results showed that astilbin could quench the fluorescence of BSA through static quenching, which reflected the interaction between the two molecules. The thermodynamic parameters including binding constants, enthalpy change, entropy change and free energy change were calculated. The binding constant increased slowly with the increase of temperature, and the positive enthalpy and entropy change revealed that hydrophobic force played an important role in the interaction between the two molecules. Common ions, such as Ca2+,Mg2+,K+,SO42- and had little effects on the interaction between astilbin and BSA. The results of synchronous fluorescence spectra showed that astilbin could increase the polarity of hydrophobic environment near the tryptophan residue of BSA.
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  Effects of calcium ions on rheological properties and microstructure of low methoxyl pectin / sodium alginate composite gels

  MIAO Zhong-hua et al

  Food and Fermentation Industries. 2018, 44(6): 88-93. https://doi.org/10.13995/j.cnki.11-1802/ts.015124

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  In order to investigate the effect of calcium on low methoxyl pectin/sodium alginate mixed gel system, different concentration of CaCl2 was added into 1 g/100mL of mixed gel system to study the changes in rheological properties and microstructure. The results showed that the shear stress of the mixed gel system decreased with the addition of Ca2+ and reached its minimum at 9 μmol/mL, but shear stress increased after continuing adding Ca2+. The viscosity of the mixed gel system increased with Ca2+, and the mixed gel exhibited the characteristics of the typical pseudoplastic fluid. After adding Ca2+, the fluid index n of the mixed gel system decreased, and the consistency coefficient K was at the highest at the concentration of 9 μmol/mL. The dynamic viscoelasticity of the composite gel changed obviously with the increasing of Ca2+. The storage modulus of the gel system increased with the addition of Ca2+, but the loss tangent decreased gradually. The loss tangent rose again when the calcium ion concentration was more than 9 μmol/mL. Microstructure observation showed that Ca2+ contributeed to the formation of gel pores and when the amount of Ca2+ was at 9 μmol/mL, the mixed gel system had the largest and most dense pores. The number of pores in the gel decreased and the gel network was no longer strong after continuing adding Ca2+, at which point, the scanning electron microscopy was more similar to the mixed gel system without Ca2+.
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  The optimization of ultrasonic-assisted homogeneous preparation human milk fat analogue emulsion

  YANG Rong et al

  Food and Fermentation Industries. 2018, 44(6): 94-99. https://doi.org/10.13995/j.cnki.11-1802/ts.015563

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  The fat structure of traditional infant formula is significantly different from human milk fat, which can cause the loss of fatty acids (energy) and calcium. In addition, it is not clear how ultrasonic-assisted homogenization technique affect on the properties of infant formula emulsion. To better simulate human milk fat at the triglyceride structure level, human milk fat analogue was prepared by a blend of fractionated lard and vegetable oils, and the properties of infant formula emulsion containing human milk fat analogue produced by ultrasonic-assisted homogenization technique was studied by uniform design experiments. The results showed that ultrasonic time and protein content were the main factors affecting the particle size of infant formula emulsion. The particle size decreased with increasing ultrasonic time and decreasing protein content. The minimal particle size (169.5 nm) of the emulsion was achieved under the optimum conditions determined by the regression model, which was close to the predicted value (173.8 nm). The emulsion was more stable within 7 days (the growth rate of particle size was 9%).
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  The optimization of mung bean powder goat milk cheese formula and structure analysis by response surface methodology

  CHANG Lan-lan et al

  Food and Fermentation Industries. 2018, 44(6): 100-105. https://doi.org/10.13995/j.cnki.11-1802/ts.015661

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  High yield mung bean powder goat milk cheese was optimized by the combination of single factor experiments and response surface methodology. A second-order rotation combination design was conducted using the content of starter, CaCl2, rennet, mung bean powder as the independent variables. And the protein structure of the mung bean powder goat milk cheese was studied by differential scanning calorimetry (DSC) and Fourier transform infrared (FTIR). Results indicated that the highest cheddar cheese yield of 9.640% was achieved when the extraction was carried out with mung bean powder of 0.900%, rennet 0.045%, CaCl2 0.035% and tarter of 1.000%, which was consistence with the model predicted value. DSC and FTIR of mung bean powder goat milk cheese tests showed that moderate protein hydrolysis mung bean powder goat milk cheese has a higher yield and a good thermal stability.
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  Effect of fermentation process on quality of fermented grains jujube biscuit

  WANG Kai-li et al

  Food and Fermentation Industries. 2018, 44(6): 106-114. https://doi.org/10.13995/j.cnki.11-1802/ts.016244

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  Oats, buckwheat, corn, millet, jujube particles were used as raw materials and lactic acid bacteria and yeast as starter cultures to produce fermented grains jujube biscuit and to study the effect of fermentation process on quality of fermented grains jujube biscuit. pH, sensory evaluation and texture were used as physicochemical indexes to study the optimum parameters of fermentation process. The results showed that the optimum parameters for the early period of fermentation by lactic acid bacteria were as follows: amount of lactobacillus 1.2%, fermentation temperature 35 ℃ and fermentation time 12 h. And the optimum parameters for mixed fermentation process were as follows: yeast 2.5%, temperature 32 ℃, time 2.5 h, sourdough 25%, and jujube particles 25%. The product could have a good quality with a delicate taste, delicious appeal, suitable sweet-sour and peculiar flavor under these conditions.
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  The effect of pre-processing on starch utilization

  ZHANG Cai-fei et al

  Food and Fermentation Industries. 2018, 44(6): 115-118. https://doi.org/10.13995/j.cnki.11-1802/ts.015977

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  The horizontal point was determined by the single factor test of the amount of hot water, soaking time, cooking time, and amount of cold water. Three levels of orthogonal test about four factors were designed. The optimized pretreatment conditions for the highest utilization rate of starch were as follows: 60% hot water, 24h of run food time, 80 min of steaming time, and 30% cold water, under which condition, starch utilization rate could reach 84%.
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  The primary study on purification of D-3-phenyl lactic acid from fermentation broth by macroporous resin

  ZHENG Qing-yun et al

  Food and Fermentation Industries. 2018, 44(6): 119-125. https://doi.org/10.13995/j.cnki.11-1802/ts.016833

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  In order to purify D-3-phenyl lactic acid (PLA) from fermentation broth, the purification process of PLA by ion-exchange method was studied after converting phenylpyruvic acid (PPA) into PLA by using recombinant E. coli pET-28a-ldhY52V. The D315 was selected from six kinds of anion exchange resins for its better static adsorption capacity of PLA. The optimal absorption efficiency was achieved when the sample flow rate was 4 BV/h and the ratio of diameter to height was 1∶7. A two-stepwise elution process was found to separate PLA from PPA effectively. In the first step，100 mmol/L HCl was used as eluent, and in the second step，200 mmol/L NaCl was used as eluent and the flow rate was 5 BV/h. The results of verification experiment showed that yield of PLA reached 66.4% in the first step and the mass ratio of PLA to PPA was increased from 4.2 in the fermentation broth to 10.3. The report provided a reference for further optimizing the PLA purification process using anion exchange method.
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  Effect of hot-air drying process on volatile compounds of Daqu during storage

  XIA Yu et al

  Food and Fermentation Industries. 2018, 44(6): 126-132. https://doi.org/10.13995/j.cnki.11-1802/ts.015980

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  In order to analyze the volatile compounds of Daqu after different treatment, the effect of hot-air drying process on the volatile compounds of Daqu in storage period was investigated using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS)and analyzed by principal component analysis. The results showed that 54 kinds of volatile flavor compounds were detected from all samples, mainly including alcohols, esters, aromatics, pyrazines, alkanes, aldehydes and ketones and heterocycles. The aroma components of daqu after different treatment were significantly different. The first class of principal components included furfuryl alcohol, isoamyl alcohol, 6,10,14-trimethyl-2-pentadecanone, benzaldehyde, 2-n-pentylfuran and ethyl valerate. The second class was the long-chain esters. Moreover, hot-air drying process could increase the contents of alcohols, esters, aromatic and pyrazine of Daqu during storage. The volatile components of Daqu impacted by hot air drying process mainly were explained as long chain esters. Alcohols and alkanes were the special compounds in these Daqu and were different from the others. This study provides a reference for the industrialization of Daqu and exploration of the hot-air drying process.
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  Optimization for preparation of microcapsules encapsulating Lactobacillus acidophilus

  ZHANG Yu et al

  Food and Fermentation Industries. 2018, 44(6): 133-139. https://doi.org/10.13995/j.cnki.11-1802/ts.015545

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  The influences of parameters such as the concentration of sodium alginate, the spray gas flow and the feed flow of the peristaltic pump on the size and size distribution of microcapsules were investigated. The optimal preparation parameters of microcapsules were as follows: the mass fraction was 1.5%, the spray gas flow was 450 L/h and the feed flow of the peristaltic pump was 1 mL/min. According to the optimal parameters, similar size of 30 μm and similar size distribution, which suggested that the optimal preparation parameters of microcapsules were reliable. Furthermore, the effect of different amounts of Lactobacillus acidophilus on the microcapsule's size, morphology and the encapsulation efficiency for Lactobacillus acidophilus was investigated. The results indicated that Lactobacillus acidophilus with concentration of 109 CFU/mL was optimal for encapsulation into microcapsules. After encapsulation of Lactobacillus acidophilus, the size of microcapsules was still maintained about 30 μm and the size distribution was narrow, and the encapsulation efficiency for Lactobacillus acidophilus reached 79.77%, which could be applied for gastrointestinal microenvironmental regulation.
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  Screening of cellulose-producing Bacillus from Sichuan Sun vinegar

  LIU Jun et al

  Food and Fermentation Industries. 2018, 44(6): 140-144.

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  Sichuan Sun vinegar was used as the research object, a strong cellulose production Bacillus strain was separated and its physiological-biochemical characteristics were studied. The separation and purification of strains were performed by plate streaking and plate biochemical reaction and the strain was identified through the morphological characteristics and was analyzed by 16S rDNA sequence homology. The results showed that the strain with stronger cellulose-producing ability was Bacillus thuringiensis. Cellulase activity was 161.33 u/g.
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  Research on trehalose functional yogurt and analysis of flavor substances and texture characteristics

  ZHANG Su-min et al

  Food and Fermentation Industries. 2018, 44(6): 145-151. https://doi.org/10.13995/j.cnki.11-1802/ts.015958

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  This experiment was developed with Trehalose and fresh milk as the main raw materials. Mixture of Lactobacillus bulgaricus and Streptococcus thermophilus was used as starter cultures to prepare trehalose functional yoghurt. The optimum formulation and technological parameters were determined by sensory and acid viscosity, the addition of trehalose, the amount of sucrose, the inoculum size and the time of fermentation. The volatile flavor compounds in the whole yoghurt were determined by solid-phase microextraction and GC-MS. The results showed that the optimum formula of trehalose yogurt with the best the taste after fermentation at 42 ℃ for 4 h was 5% trehalose, 4% sucrose, 4% inoculum. In addition, results from gas chromatography mass spectrometry under optimum conditions showed that the contents of ketones and aromatic heterocyclic compounds and other flavor substances in trehalose yogurt were higher than those of sucrose yoghurt. The texture parameters of these two kinds of yogurt were compared. They had little differences in hardness, cohesion and elasticity, and their adhesiveness and chewiness.
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  Optimization of solid fermentation of fish meal at room temperature

  ZHANG Fei et al

  Food and Fermentation Industries. 2018, 44(6): 152-157. https://doi.org/10.13995/j.cnki.11-1802/ts.016414

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  Fish meal was prepared by microorganism solid-state fermentation using residues of aquatic products as raw material after optimization of the preparation conditions. With the total nitrogen content as an examining index, a single-factor experiment for accessories, inoculum size, fermentation temperature, fermentation time and oxygen content was conducted. The results showed that the optimum fermentation conditions were as follows: accessories of 1%, inoculum size of 6%, fermentation temperature of 30 ℃, fermentation time of 96 h and aerobic fermentation. Under these conditions, the total nitrogen content in the fermentation products reached 3 462.67±50.45 mgN/100 g. After vacuum freeze drying, the crude protein content was 61.59%, which reached the national first grade standard.
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  Analysis of stability and antioxidant properties of tea wine

  WANG Jie et al

  Food and Fermentation Industries. 2018, 44(6): 158-163. https://doi.org/10.13995/j.cnki.11-1802/ts.016314

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  To explore the stability and antioxidant property of tea wine, the changing trend of tea polyphenol contents, color parameters and precipitation amount in green tea wine and black tea wine made from air-dried green tea and congou black tea were analyzed, and DPPH method and ORAC method were chosen to determine the change of antioxidant capacity during storage. The results showed that both green tea wine and black tea wine had the highest sensory score when processed with 52%vol kaoliang spirit and mixed at the concentration of 1.0 g/L and 1.5 g/L. After 30 d of storage, the polyphenol content, brightness, greenness, ORAC value and DPPH value of green tea wine decreased, while yellowness and precipitation amount increased. Meanwhile, the polyphenol content, brightness, greenness, ORAC value and DPPH value of black tea wine also decreased, but precipitation amount increased while yellowness remain unchanged. These results indicated that during the storage of tea wine, tea polyphenol content, clarity, antioxidant activity all decreased and the color would gradually brown.
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  Preparation of iron-chelating peptides of Zanthoxylum bungeanum seed and its physicochemical properties

  YUAN Hong et al

  Food and Fermentation Industries. 2018, 44(6): 164-171.

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  Zanthoxylum bungeanum seed polypeptide and iron dichloride were used as raw materials to prepare iron-chelating peptides. The optimized conditions for iron-chelating peptides by single factor method and orthogonal test were: polypeptide concentration 30 mg/mL, polypeptide/iron dichloride ratio 2.5∶1, pH 6, chelating temperature 40 ℃, chelating time 45 min. Based on these conditions, iron binding capacity was 96. 84% and the yield of iron-chelating peptides was 8.54 %. Ultraviolet spectroscopic analysis, fluorescence spectroscopic analysis, infrared spectroscopic analysis and scanning electron microscopy observation confirmed the chelating reaction was between iron and Zanthoxylum bungeanum seed polypeptides; the iron-chelating peptide was a new substance different from polypeptide. Amino acid composition analysis showed the iron-chelating peptide contained 62.71% of the total amino acids, 16.41% of the essential amino acids, and the first limiting amino acid was lysine.
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  Optimization of chili heat pump-microwave combined drying process with multi-index comprehensive grading method

  CHI Chun-huan et al

  Food and Fermentation Industries. 2018, 44(6): 172-179. https://doi.org/10.13995/j.cnki.11-1802/ts.016812

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  In order to improve the drying quality of chili and reduce energy consumption, we use heat pump-microwave drying chili. First of all, the effects of different heat pump temperature, microwave power and conversion point moisture content on the moisture content and color difference of pepper were discussed. The color difference and water content were taken as the primary indexes of investigation, and the appropriate range of three factors was selected. On this basis, the above three factors were selected as the experimental factor to get on Response surface method Box-Behnken center combination experimental design. Capsanthin, capsaicin, dihydro capsaicin, color difference, unit energy consumption and unit time-consuming were separately measured. The maximum of each index was normalized by the reference value, and different weight coefficients were given for the multi-index comprehensive score, and then optimized by response surface methodology. The optimal process parameters of chili heat pump-microwave combined drying were as follows: heat pump temperature was 50.38 ℃, conversion point moisture content was 50.39%, microwave power was 286.14 W and the highest comprehensive score was 0.488 604. The relative error between the verification result and the test result was less than 4%, which proved that the optimization result was reliable.
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  Effect of combined treatments of heat-blanching and freeze-thawing on the characteristics of vacuum freezing of apple slices

  WANG Hai-ou et al

  Food and Fermentation Industries. 2018, 44(6): 180-186. https://doi.org/10.13995/j.cnki.11-1802/ts.015906

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  Apple slices were treated with different processes such as with and without hot water blanching before freezing, normal temperature and pressure plate freezing, vacuum freezing, slow thawing at 20 ℃, and quick thawing at 50 ℃, then apple slices were all treated by vacuum-freeze. The comparative experiments and analysis showed that heat-blanching before freeze-thawing significantly increased water loss rate in vacuum freezing groups, the thawing juice loss rate in plate freezing and vacuum freezing groups, increased the relative conductivity of the secondary frozen apple slices, and significantly reduced the color difference of the secondary frozen apple slices (p<0.05). During freeze-thawing treatment, the water loss rate in plate freezing groups was about 4%, but in vacuum freezing groups was about 40%, and the thawing juice loss rate in plate freezing group was significantly higher than the vacuum freezing groups. During the second time vacuum freezing, the water loss rate and the relative conductivity in the plate freezing groups were significantly higher than those in vacuum freezing groups. The combined method of hot water blanching, vacuum freezing, thawing at 50 ℃ and secondary vacuum freezing resulted in the highest total mass loss rate of 76.10%. Considering the experimental results, the combined method of hot water blanching, vacuum freezing, thawing at 20 ℃ and twice vacuum freezing was the best with higher water frozen loss rate during freezing, lower thawing juice loss rate and little color change.
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  Effects of ethanol fumigation on preservation quality of Agaricus bisporus

  ZHANG Hong-cui et al

  Food and Fermentation Industries. 2018, 44(6): 187-194. https://doi.org/10.13995/j.cnki.11-1802/ts.015871

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  In order to study the effect of ethanol fumigation on the quality of postharvest Agaricus bisporus, Agaricus bisporus was treated by 200, 400 and 600 μL/L of ethanol during the fumigation. The results showed that ethanol fumigation could significantly inhibit the increase of respiration intensity, reduce consumption of the substrate, delay the increase of weight loss and total number of colonies, effectively alleviate the decrease of ascorbic acid (Vc) content, and maintain stable soluble protein content. At the same time, it can effectively reduce the total phenol content, maintain bisporus whiteness, hardness and sensory score. The 400 μL/L ethanol fumigation treatment showed the best preservation effect．
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  Effects of germination on nutritional components, physicochemical properties and electronic nose quick identification of highland barley

  LI Wei-li et al

  Food and Fermentation Industries. 2018, 44(6): 195-199. https://doi.org/10.13995/j.cnki.11-1802/ts.015917

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  In this study, barley was fermented. The effects of germination techniques on the water holding capacity, water solubility, fat holding capacity and texture of barley were studied. The "olfactory" identification of PCA model was established by using electronic nose. The results showed that the fat holding capacity and water solubility of barley were increased by 1.06 and 9.5 times, respectively; while the water holding capacity decreased slightly by 2.78%.The results showed that the hardness of barley flour was significantly increased after germination, while chewiness, cohesiveness and springiness were significantly decreased. In addition, the electronic nose PCA model can distinguish between barley before and after germination. This study provides a theoretical basis for the development of highland barley food with different food characteristics, and lay the foundation for the detection of germinated barley and no-germinated barley.
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  Comparative analysis of drying process characters of wolfberry (Lycium barbarum L.) fresh fruit in different cultivars

  YUAN Hui-jun et al

  Food and Fermentation Industries. 2018, 44(6): 200-204. https://doi.org/10.13995/j.cnki.11-1802/ts.015725

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  In order to set up a comprehensive evaluation system for fresh fruit drying process indicators of different wolf berry cultivars, fresh fruits epidermis wax characteristics from nine kinds cultivated in northwest region were studied by scanning electron microscope. Specific surface area, tissue water content, single fruit volume, 100-grain of fruit fresh weight and 100-grain of fruit dry weight of different Lycium barbarum L. cultivars were analyzed by One-Way ANOVA, correlation analysis, factor analysis and cluster analysis. The results showed that there were no significant differences among nine cultivars of Lycium barbarum L. in fruit shape and epidermis wax form. However, great differences of specific surface area, tissue water content, single fruit volume, 100- grain of fruit fresh weight and 100- grain of fruit dry weight was observed in different Lycium barbarum L. cultivars. Tissue water content was significantly and positively correlated with the specific surface area, whereas it was significantly and negative correlation with the 100- grain of fruit dry weight. Single fruit volume, 100- grain of fruit fresh weight and 100- grain of fruit dry weight was significantly and positively correlated with each other. Factor analysis showed that 100- grain of fruit dry weight and tissue water content were the key indicators for drying process. Meanwhile, nine Lycium barbarum L. cultivars could be divided into four types: Mengqi-1 which was classified into a cluster was the most suitable cultivar for drying process; Ningqi-0901, Ningqi-7 and Ningqi-3 were classified into the same cluster; Ningqi-0702, Ningqi-6, Ningqi-5 and Ningqi-4 were classified into the other cluster. Bianguo was classified into a cluster by itself. The latter two clusters were not suitable for drying process.
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  The change of quality and protein stability of mutton P-slaughter

  WEI Yan-chao et al

  Food and Fermentation Industries. 2018, 44(6): 205-210. https://doi.org/10.13995/j.cnki.11-1802/ts.015747

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  The changes of tenderness and water holding capacity of different grades Hengshan lamb meat slices from Northern Shaanxi province within 48 h after slaughter were studied. Longissimus muscle(HQ) and abdominal muscle (LQ) were measured at 4, 8, 12, 24 and 48 h after slaughter; the shear force and drip loss of sarcoplasmic and myofibrillar protein, cooking loss rate, solubility, myofibrillar protein degradation of polymerization were measured. With the time increases after slaughter, two kinds of meat shear force increased significantly in 4-8 h (p<0.05), meat drip loss significantly reduced, cooking loss rate and sarcoplasmic protein solubility were both significantly increased (p<0.05); pork myofibrillar protein solubility decreased significantly in 4-12 h but gradually increased after 12 hrs (p<0.05). After slaughter process, HQ meat shear force, drip loss and cooking loss rate were all significantly lower than that of LQ (p<0.05), sarcoplasmic protein solubility was significantly higher than that of LQ group (p<0.05); after 12 h, HQ myofibrillar protein solubility was significantly lower than that of LQ group (p<0.05), but after 20 hrs it was significantly higher than that of LQ (p<0.05). The SDS-PAGE results of two kinds myofibrils were consistent with the change of solubility. Within 2 days after slaughter, Hengshan mutton tenderness tends to be tender, its water holding capacity and stability decreased. For lower quality lamb meat from longissimus muscle, its tenderness and water holding capacity was good, but protein stability was poor.
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  Effects of temperature and pressure on salt infiltration and water diffusion in duck meat

  YANG Deng-ling et al

  Food and Fermentation Industries. 2018, 44(6): 211-215. https://doi.org/10.13995/j.cnki.11-1802/ts.015876

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  Duck breast meat was used as raw material to study the effect of atmospheric pressure at different temperature (4 ℃, 25 ℃, -20 ℃, -40 ℃), vacuum (negative pressure) low temperature (-40 ℃, -1.0 Pa) on the salt and water diffusion in duck meat. The results showed that the changes of water content in duck meat during infiltration process were vacuum temperature >25 ℃>4 ℃>-20 ℃>-40 ℃. The permeation process of salt as mass transfer object followed Fick′s second law, and the vacuum low temperature environment benefited salt penetration. The experimental temperature and pressure design change into vacuum low temperature(-1.0 Pa,-40 ℃), -40 ℃, -20 ℃, 4 ℃, 25 ℃, the permeation rate constants of the experiment are 1.271 60 h-1, 0.212 98 h-1, 0.393 45 h-1, 0.588 61 h-1 and 1.012 42 h-1 respectively, and the maximum salt permeability was 7.599 23 g/100g, 2.155 79 g/100g, 2.769 55 g/100g, 4.076 27 g/100g, 5.796 78 g/100g, respectively. The results showed that the salt penetration under vacuum low temperature environment was the best.
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  Effects of different freezing time on the flavor of the bovine stomach muscle after slaughter

  WEN Li-juan et al

  Food and Fermentation Industries. 2018, 44(6): 216-225. https://doi.org/10.13995/j.cnki.11-1802/ts.015391

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  To study the changes of flavor volatiles and the optimal time of chilled storage during postmortem period, cattle rumen and abomasum were studied by gas chromatography-mass spectrometry (GC-MS) at 0, 1 and 3 d. Fuzzy comprehensive method was used to evaluate the quality of rumen and abomasum. The results showed that 79 kinds of volatile flavor compounds were detected in rumen during postmortem period, and 70 kinds of volatile flavor compounds were detected in abomasum. Among them, 1-octene-3-alcohol, isoamyl alcohol, 1-nonyl alcohol, acetic acid, hexanal, isovaleraldehyde, heptaldehyde, benzaldehyde, 3-hydroxy-2-methyl ethyl ketone, methyl disulfide, dimethyltrisulfide, benzothiazole, 2-acetyl thiazole and 2-pentyl furan were the key aroma compounds of rumen and abomasum. And isometric acid, camphoric acid, n-octanal, nonyl aldehyde, phenol and indole were the key flavor substances which affected the quality of rumen and abomasum. Furthermore, the maximum effect on the rumen muscle flavor was 3 d, and wrinkled stomach 0 d. The quality from high to low by fuzzy comprehensive evaluation in rumen was 3, 0 and 5 d, and in abomasum was 0, 3 and 5 d. In summary, the greatest effect of freezing on the flavor quality was 3 days for the rumored muscle and 0 day for the abomasum .
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  Effect of different cooking methods on the quality of bovine heart

  KUANG Ji-wei et al

  Food and Fermentation Industries. 2018, 44(6): 226-234. https://doi.org/10.13995/j.cnki.11-1802/ts.015867

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  The effect of different cooking methods (boiling, instant boiling, grilling and roasting) on the quality of bovine heart was studied. The bovine heart of Simmental hybrid cattle was examined for essential components, fatty acids, and volatile flavor substances. The results showed that boiling was the best way in minimizing cooking loss and the compositions changes of fatty acids, and the chewiness was better than grilling and roasting. The effects of different cooking methods on the composition and content of fatty acids in bovine heart were significant. Roasting kept the highest content of unsaturated fatty acids as well as the nutrients. There were 32 kinds of volatile components in the boiled samples, and 25, 31 and 35 flavor components were in the quick boiling, grilling and roasting samples. The nitrite content were all within the national standard. The quick boiling cooking method showed the lowest nitrite content, the degree of fat oxidation and trans-oleic acids in the bovine heart, which could be the safest method in cooking bovine heart.
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  Sugars and sugar alcohols in traditional bingqu and mechanical-making moldy bran (Fuqu) for Chixiang aroma type liquor

  WANG Chen-jing et al

  Food and Fermentation Industries. 2018, 44(6): 235-239. https://doi.org/10.13995/j.cnki.11-1802/ts.016479

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  In order to clarify the difference of sugars and sugar alcohols between the traditional Bingqu, a kind of Xiaoqu, and mechanical-making moldy bran (Fuqu) for Chixiang aroma type liquor, the water-extract of Bingqu and Fuqu were used to produce trimethylsilyl oximes derivatives, and the trace compounds were identified and determined by gas chromatography-mass spectrometry (GC-MS). The results showed that 17 kinds of sugars and sugar alcohols were found both in traditional Qu and mechanical-making moldy bran for Chixiang aroma type liquor. The concentrations of monosaccharides and the classes of polyols were the highest among all compounds in Qu detected by GC-MS. The main different compounds between two Qus were L-threitol, D-altitols, and trehalose. The concentration of trehalose in bingqu for Chixiang aroma type liquor was higher than that in mechanical-making moldy bran and daqu, thus it could be a characteristic compound of Bingqu for Chixiang aroma type liquor.
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  Extraction and isolation method of volatile compounds with astringent and bitter taste in Baijiu(Chinese liquor)

  WANG Yin-ye et al

  Food and Fermentation Industries. 2018, 44(6): 240-244. https://doi.org/10.13995/j.cnki.11-1802/ts.016822

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  To identify volatile compounds with bitter and astringent taste in Baijiu (Chinese liquor), an extraction and isolation method was developed. The Baijiu sample separated into 4 fractions (A, B, C and D) by gradient vacuum distillation. The fraction B with strong astringency and bitterness was re-separated by semi-preparative-HPLC, and 10 sub-fractions were obtained. Each sub-fraction was extracted by pentane and diethyl ether，and the ether extraction phase was collected. Each organic phase was separated into two portions, wherein one was washed with pure water and evaporated by vacuum to remove solvent for taste dilution analysis (TDA), the other was concentrated to 250 μL under a gentle stream of nitrogen for GC-MS. The 4 sub-fractions B-8-II, B-2-II, B-3-II, and B-4-II had high TD factors of 128, 64, 32, and 8 for astringency, and 32, 16, 16 and 8 for bitterness, respectively, and 7 taste-active compounds were identified by GC-MS. Based on the reference compounds, 2-phenylethanol and ethyl lactate contributed astringency only, while furfural, 2-methypropanol, 3-methybutanol, 1-butanol, and 1-propanol gave both bitter and astringent taste. Among them, it was the first time to report the taste characteristics of 2-phenylethanol.
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  Determination of 42 organophosphorus pesticide residues in plant-based peptide powder by SPE-GC-FPD

  AN Hong-mei et al

  Food and Fermentation Industries. 2018, 44(6): 245-250. https://doi.org/10.13995/j.cnki.11-1802/ts.013311

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  A method for the determination of 42 kinds of organophosphorus pesticide in plant-based peptide powder by solid-phase extraction-gas chromatography-flame photometric detector(SPE-GC-FPD) was established. The samples were extracted by acetonitrile, concentrated and purified by solid phase extracted on PestiCarb/NH2 column, eluted with acetonitrile/toluene(volume fraction is 75%). Finally, the pesticides were determined by flame photometric detector(FPD), quantified by external standard method. The recoveries were 72.8%-103.8% at 2 spiked levels of 0.05 and 0.50 mg/kg for 42 organophosphorus pesticides, and the relative standard deviations (RSDs) were between 2.44%-8.71%. The limits of detections were in the range of 0.005-0.020 mg/kg and the limits of quantitation were in the range of 0.015-0.060 mg/kg. A total of 10 plant-based peptides was tested and none of these pesticides were detected . The method can be applied to determine organophosphorus pesticides in plant-based peptide powder samples due to its efficiency and simplicity.
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  Comparative study of volatile aroma components in six kinds of extra virgin olive oil

  LIU Shao-min et al

  Food and Fermentation Industries. 2018, 44(6): 251-256. https://doi.org/10.13995/j.cnki.11-1802/ts.015185

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  In order to compare the difference of volatile compounds in different kinds of extra virgin olive oil, six kinds of extra virgin olive oil from three countries were analyzed by solid phase microextraction (SPME) combined with gas chromatography-olfactrometry-mass spectrometry(GC-O-MS), sensory evaluation, and electronic nose. The results showed that the electronic nose could distinguish different olive oil easily; GC-O-MS combined with polar column (DB-Wax) and non-polar column (DB-5) identified 65 kinds of volatile aroma active compounds identified, including 16 kinds of aldehydes, 12 kinds of alcohols, 9 kinds of esters, 6 kinds of ketones, 8 kinds of olefins and terpenes, 5 kinds of aromatic, 3 kinds of acids and 6 other types of compounds. The characteristic aroma components in the extra virgin olive oil were small molecule compounds represented by aldehydes and alcohols, such as (E)-2-hexenal, hexanal, (E)-2-nonenal, 6-methyl-5-hepten-2-one, (Z)-3-hexen-1-ol and so on.
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  Predicting of the husk content and rice production yield from paddy by near infrared diffuse reflectance spectroscopy

  .LI Lu et al

  Food and Fermentation Industries. 2018, 44(6): 257-262. https://doi.org/10.13995/j.cnki.11-1802/ts.015242

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  In order to predict husk content and rice production yield, 46 species of paddy were studied. After the near infrared diffuse reflectance spectroscopy, samples were preprocessed by wavelet denoising and Z-score normalizing. Kennard-Stone method was used to select the sample set. The competitive adaptive reweighted sampling was applied to screening the key wavelengths associated with the husk content and rice production yield from paddy. Finally, the prediction models of the husk content and rice yield were established with the multiple linear regression. The results indicated that 21 near infrared key wavelengths were associated with the husk content, and 28 key wavelengths were associated with rice yield. The R2 of two prediction models were 0.998 3 and 0.998 7. The root mean square error of calibrations were 0.112 9 and 0.982 1, and the relative deviation were 0.51% and 2.34%, respectively.
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  Research progress and application of the L-rhamnose isomerase

  .CHEN Jia-jun et al

  Food and Fermentation Industries. 2018, 44(6): 263-270. https://doi.org/10.13995/j.cnki.11-1802/ts.016899

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  L-Rhamnose isomerase (L-RI) displays a great potential in biological production of various rare sugars because of its broad substrate specificity towards many aldoses and ketoses, including D-psicose and D-allose. The crystal structure of L-RI has been solved recently and its gene has been cloned, sequenced and high-level expressed. L-RI variant improved by molecular modification will be the dominant enzyme for industrial production of D-allose. Recent advances on crystallographic structure analysis and catalytic mechanism of various L-RIs were overviewed. Enzyme properties and application in D-allose production were also provided in detail, and the potential research trend of L-RI was prospected.
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  Summary of beef quality of different breeds

  YANG Yu-ying et al

  Food and Fermentation Industries. 2018, 44(6): 271-276. https://doi.org/10.13995/j.cnki.11-1802/ts.015719

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  Beef is one of the most important products in animal husbandry. It is important to understand the general situation of the quality characteristics of different varieties of beef, which can provide a useful guideline for the reasonable exploitation of cattle and quality assurance of beef. The research of sensory quality(tenderness, meat color, water holding capacity etc.), nutritional quality(protein, fat, moisture) and muscle fiber characteristics of yak, buffalo and yellow beef were summarized. Compared with yak and buffalo, consumers prefer yellow beef due to its tenderness and better color. The meat of yak is more beneficial to health due to its higher protein and lower fat content.
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  Discussion on comprehensive utilization of straws for biogas production onindustrial scale-Taking Qing county mode as an example

  LI Yan-fei et al

  Food and Fermentation Industries. 2018, 44(6): 277-280. https://doi.org/10.13995/j.cnki.11-1802/ts.015469

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  Biogas projects have been changing from small to large scale since 2015. How to build and promote a mode of biogas production and operation with good environmental and economic benefits is one of the most important issues at present. Based on years of experience in biogas production and operation from Heibei Gengzhong Bioenergy Development Co. Limited, the "Qing county mode" focusing on comprehensive utilization of agriculture straws on commercial scale was summarized. In this paper, the development background, technical characteristics, industry foundation and current situation, and operation of this mode were analyzed and introduced. Furthermore, the problems occurred during the promotion of "Qingcounty mode" were also analyzed and some suggestions were proposed to provide some references for the policy makers and peers.
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  Research progress in chemically modified electrodes for determination of histamine in foods

  ZHOU Chan-yuan et al

  Food and Fermentation Industries. 2018, 44(6): 281-286. https://doi.org/10.13995/j.cnki.11-1802/ts.015537

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  Research progress on the electrochemical detection methods of histamine in foods in the last ten years was summarized. Chemical modified electrodes in determination of histamine, such as electrode materials, modifying materials, modifying methods and the characterization methods of modified membrane were reviewed. The study provides a reference for further application of this method in rapid detection of histamine in foods.
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  Research advances on the key flavor substance of soy sauce and its functions and fermentation technology

  ZHU Li et al

  Food and Fermentation Industries. 2018, 44(6): 287-292. https://doi.org/10.13995/j.cnki.11-1802/ts.015947

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  The demand of soy sauce is increasing in domestic and overseas, and different soy sauce fermentation processes lead to different key flavor substances and functions. The research progress of the domestic and foreign soy sauce fermentation technology, soy sauce flavor and functions were summarized. The prospects of scientific research were reviewed to provide a reference for improvement and optimization of the domestic and foreign soy sauce flavor and technology.
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  Progress in research on Aspergillus oryzae genome and hydrolytic enzymes

  ZHOU Bin et al

  Food and Fermentation Industries. 2018, 44(6): 293-299. https://doi.org/10.13995/j.cnki.11-1802/ts.016452

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  In order to comprehensively understand the relationship between genome, gene expression and hydrolytic enzymes in Aspergillus oryzae, the progresses in genomic research, the connections between genes expression and proteins secretion, transcriptional regulation, and secretion pathway were summarized and emphasized, which provided theoretical basis for the application of enzymes from A. oryzae in traditional fermentation industries.
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  Analysis of inactivated lactic acid bacteria market and products

  CHEN Jian-guo et al

  Food and Fermentation Industries. 2018, 44(6): 300. https://doi.org/10.13995/j.cnki.11-1802/ts.017001

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  The beneficial biomass of inactivated lactic acid bacteria includes dead cells and their metabolites which has the functions of regulating intestinal flora balance, regulating immunity, inhibiting pollinosis and so on.The researches on the probiotic functions of inactivated lactic acid bacteria in recent years, and its advantages of food processing characteristics were reviewed. The well-known inactivated lactic acid bacteria strains and best-selling food examples in the Japanese market were also highlighted, which provided technical references for the development of common foods and functional foods containing inactivated lactic acid bacteria in China.