25 July 2018, Volume 44 Issue 7

    

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  Semi-rational molecular engineering to improve stereoselectivity of L-rhamnulose-1-phosphate aldolase for D-psicose synthesis

  WANG Ma-yan et al

  Food and Fermentation Industries. 2018, 44(7): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.016748

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  Rare sugars D-psicose shows great potentials in many field, such as food, pharmaceutical and medicinal industries. However, large scale synthesis of D-psicose with a high yield still remains a challenge. In our previous study, DHAP-dependent aldolase L-rhamnulose-1-phosphate aldolase (RhaD) from Escherichia coli lost its stereoselectivity when accepting D-glyceraldehyde as the acceptor. As a result, two rare sugars D-psicose and D-sorbose were generated with a ratio of 1∶1. In order to optimize the stereoselectivity of RhaD to exclusively produce D-psicose, site-saturation mutagenesis of tyrosine 152 of RhaD with other nineteen amino acids were performed. The results showed that D-psicose was favored by RhaD Y152A mutant and the ratio was increased eight folds. This study will provide theoretical foundation for further molecular modification of RhaD for the synthesis of D-psicose as a single product.
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  Appropriate conditions of β-cypermethrin degradation by a co-culture of microorganism

  SU Hong-nan et al

  Food and Fermentation Industries. 2018, 44(7): 8-12. https://doi.org/10.13995/j.cnki.11-1802/ts.016440

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  An actinomyce, which could degrade β-cypermethrin, was isolated from kale yard soil sprayed pyrethroid pesticides for a long time. According to physic-biochemical characteristics and 16S rDNA sequence, the strain was classified as Streptomyces sp. K-1. Strain K-1 and Bacillus licheniformis B-1 with high degradation capacity on β-cypermethrin were co-cultured, and the appropriate degradation conditions of β-cypermethrin in the system were selected. Suitable conditions were as follows: mixed medium ratio (GSM∶LB, v/v) of 1∶1, inoculation ratio (K-1∶B-1, v/v) of 2∶1, inoculating strain B-1 after inoculation of strain K-1 for 24 hours, and 35 ℃ on a rotary shaker at 150 r/min. Under these conditions, 88.3% β-Cypermethrin (50 μg/mL) could be removed within 72 hours.
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  Purification and enzymatic properties of tyrosine phenol lyase from Rhodobacter capsulatus

  ZHANG Yu et al

  Food and Fermentation Industries. 2018, 44(7): 13-19. https://doi.org/10.13995/j.cnki.11-1802/ts.016785

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  L-tyrosine, one of the non-essential amino acids for human, is an important precursor for numerous high-value chemical products, such as phenylpropanoids. L-tyrosine is widely used in food, chemical, feed and pharmaceutical industries as the nutritional supplements and the raw materials for peptide hormones, antibiotics, L-DOPA, melanin, p-hydroxycinnamic acid. The tyrosine phenol lyase (TPL) derived from Rhodobacter capsulatus was expressed in Escherichia coli (named pET28a RcTPL) to promote the efficient production of L-tyrosine. Optimization of induction conditions, determination of enzyme activity and analysis of enzymatic properties were performed. The optimum catalytic pH of TPL determined by purified RcTPL was 8.5 and the optimum catalytic temperature was determined to be 40 ℃. Furthermore, enzyme activity of purified enzyme and whole-cell catalysis were analyzed. The enzyme activity and the specific enzyme activity of purified RcTPL was 0.29 U/mL and 0.29 U/mg, respectively. The enzyme activity of whole-cell catalysis was 0.41 U/g, while the titer of L-tyrosine was 0.30 g/L after reaction for 10 hours. The results showed that TPL from Rhodobacter capsulatus was successfully expressed in E. coli, which laid the foundation for further studies on increasing the expression level and improving the catalytic performance based on molecular transformation.
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  Effects of bacteriocin produced by lactic acid bacteria on composition of gut microbiota and metabolites of gut flora in mice

  YU Yun-xia et al

  Food and Fermentation Industries. 2018, 44(7): 20-28. https://doi.org/10.13995/j.cnki.11-1802/ts.016906

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  In this paper, two lactic acid bacteria, Pediococcus acidilactici CCFM 28 and Lactobacillus gasseri JCM 11657, which show antimicrobial activity independent of pH value were obtained through agar well diffusion test. With treatment of catalase and protease, the neutral supernatant of these two strains still exhibit strong antimicrobial activities. Thus, the antimicrobial substances in the supernatant were mainly bacteriocins. Besides, the inhibition spectrum of CCFM 28 was larger than that of JCM 11657. Furthermore, another two lactic acid bacteria without bacteriacin, P. acidilactici ZT-45 and L. gasseri JS-SZ-1-5, with similar biological properties with CCFM 28 and JCM 11657 such as generation time, ability of resistance to acid and bile salts, were screened as negative control strains for the bacteriocin-producing strains to treat 5-week-old C57BL/6 male mice together with CCFM 28 and JCM 11657. Results from animal experiment suggested that producing bacteriocin or not, the type of bacteriocin or the range of inhibition spectrum all might affect the composition of gut microbiota, but not affect the levels of short chain fatty acids in gut.
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  Isolation of microbial strains for degradation of ethyl carbamate in Luzhou-flavour Baijiu and characterization of corresponding enzymes

  DING Xia et al

  Food and Fermentation Industries. 2018, 44(7): 29-36. https://doi.org/10.13995/j.cnki.11-1802/ts.016957

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  Ethyl carbamate (EC) is a carcinogen that detected in fermented foods. Development of strategies for reducing EC content in fermented foods is the priority to improve the safety of fermented foods. Bacillus amyloliquefaciens JP21, a strain could reduce both EC and urea, was isolated from fermented grains for making Luzhou-flavour Baijiu by high-throughput screening. Enhancement of B. amyloliquefaciens JP21 during Luzhou-flavour Baijiu fermentation reduced EC and urea in fermented grains by 17% and 12%, respectively. The results also showed that addition of B. amyloliquefaciens JP21 presented no effect or had no effect on the flavor of Luzhou-flavour Baijiu. Enzymes used to degrade EC and urea from B. amyloliquefaciens JP21 was partial purified. The optimal pH and temperature for this enzyme to catalyze degradation of urea and EC was detected to be 5.5 and 35 ℃, respectively. It also showed tolerance to low concentration of ethanol. This study adopted the endogenous microbial intervention method to reduce ammonia (amine) toxic compounds in a complex microbial community.
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  Expression of Sulfolobus solfataricus P2 β-galactosidase in Bacillus subtilis and study of immobilization

  LIU Dong-bin et al

  Food and Fermentation Industries. 2018, 44(7): 37-43. https://doi.org/10.13995/j.cnki.11-1802/ts.016796

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  A Sulfolobus solfataricus P2 β-galactosidase mutant F441Y was constructed, which has the characteristics of high trans-galactosyl activity and good thermostability. In this study, β-galactosidase mutant F441Y was successfully expressed in Bacillus subtilis and the fermentation process was optimized. After 80 h fermentation in 3 L fermentor, the intracellular enzyme activity reached 76.5 U/mL. Since β-galactosidase is expressed intracellularly, it was immobilized to increase the enzyme usage efficiency and reduce the cost. The immobilization of recombinant β-galactosidase cells was performed using 2% sodium alginate and 1% gelatin as carrier, 2% calcium chloride as curing solution, and 0.5% glutaraldehyde as cross-linking agent. The enzyme activity recovery rate of the cell immobilization reached 62%. Using the immobilized cells for lactose enzyme conversion, the highest conversion of galactooligosaccharides was up to 55.1% after optimizing the conversion conditions.
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  High density fermentation of α-L-rhamnosidase and enzyme immobilization

  LIU Jia-nan et al

  Food and Fermentation Industries. 2018, 44(7): 44-48. https://doi.org/10.13995/j.cnki.11-1802/ts.016143

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  α-L-rhamnosidase produced by high density fermentation was immobilized into matrix consisting of polyvinyl alcohol and sodium alginate with glutaraldehyde as crosslinker. In the 5 L bioreactor, the activity of immobilized enzyme achieved 2 766 U/g and its biomass reached 228 g /L after 96 h cultivation. The enzyme activity recovery of 32.88% was obtained and the activity of immobilized enzyme was 20 U/g. The optimal temperature was 35-50 ℃ and the optimal reaction pH at about 4.0 for immobilized enzyme. The residual enzyme activity could retain more than 98.22% after 6 batches of recycling use. These results suggested that the high density fermentation could effectively enhance enzyme production, and the immobilization technology could improve enzyme recycling rate, which would offer a basis for large-scale production of isoquercitrin.
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  The effect of mutant genes on growth and L-serine production in L-serine-producing Corynbacterium glutamicum

  CHEN Zi-wei et al

  Food and Fermentation Industries. 2018, 44(7): 49-54. https://doi.org/10.13995/j.cnki.11-1802/ts.016852

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  In the previous study, mutations were detected by comparative genomics analysis between the wild-type strain Corynebacterium glutamicum SYPS-062 and the mutation strain SYPS-062-33a. The study on five variant genes reversion or deletion revealed that the point mutation of pyruvate dehydrogenase subunit (aceE) was responsible for the more accumulation of by-products in the mutation strain SYPS-062-33a. Based on that, the effect of remaining seven mutant genes on cell growth and L-serine production was further explored. And the seven genes in the high-yield L-serine-producing ΔSSAAI were respectively deleted. After the gene SD36_RS01255 deletion, OD562 decreased by 25.8%, and the titer of L-serine reduced by 26.4% to 19.25 g/L. Subsequently, the functional prediction analysis revealed that the partial region of the protein encoded by SD36_RS01255 was similar to the protein encoded by the plasmid pRiA4b ORF-3 when compared with the NCBI database protein. The deletion of SD36_RS01255 might affect DNA repair, and thus result in slow cell production and L-serine production decline. However, overexpression of SD36_RS01255 had no significant effect on the growth of ΔSSAAI, the titer of L-serine and the accumulation of by-products.
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  Formation condition of Cronobacter sakazakii biofilm and its elimination by ultrasound treatment

  YANG Lu-huan et al

  Food and Fermentation Industries. 2018, 44(7): 55-62. https://doi.org/10.13995/j.cnki.11-1802/ts.016680

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  The formation condition of Cronobacter sakazakii biofilm and its elimination by ultrasound treatment on glass surfaces were investigated through biofilm establishment in vitro model by 96/6 orifice culture method and turbidimetric determination of biofilm content. The morphology of biofilm was observed by crystalline violet staining. The ultrasonic shedding was evaluated by plate colony counting method and the elimination effect of ultrasonic treatment was observed by laser scanning confocal microscopy. The optimal temperature and pH for Cronobacter sakazakii formation was 37 ℃ and 7.5. NaCl (2.5%), CaCl2(0.50%) and MgCl2(1.50%) added in medium promoted biofilm formation obviously, Cu2+(1.50%) and EDTA(2.5%) added in medium inhibited bioflm formation. Cronobacter sakazakii biofilm attached to the glass surface was eliminated by ultrasonic treatment. The elimination effect was the best when initial temperature was 30 ℃ and time was 14 min. The change of living cells number on biofilm after ultrasound treatment was observed by laser scanning confocal microscopy to prove and evaluate the elimination effect of ultrasonic treatment.
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  Optimization of exogenous expression conditions of formate dehydrogenase in fermentation and its application in L-2-aminobutyric acid synthesis

  XU Jian-miao et al

  Food and Fermentation Industries. 2018, 44(7): 63-68. https://doi.org/10.13995/j.cnki.11-1802/ts.017091

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  The fermentation conditions were optimized by using a shaking bottle for the recombinant Escherichia coli BL21(DE3)/ pET28b-FDH exogenous expressions of formate dehydrogenase. The results showed that the soluble protein expression could reach 52.12 mg/g after induction by 0.1 mmol/L IPTG at 22 ℃ for 16 h, which was increased by 29.91% compared with that before optimization (40.12 mg/g). On this basis, the fermentation conditions of exogenous formate dehydrogenase were further optimized in 5 L fermenter. The optimized soluble protein expression in 5 L fermenter reached 41.26 mg/g after induction by 8 g/L lactose at 22 ℃ for 16 h. It increased by 20.82% compared with that before the optimization (34.15 mg/g). The obtained crude formate dehydrogenase from this fermentation together with threonine deaminase and leucine dehydrogenase were used as biocatalysts. Under the conditions of stirring speed 500 rpm, 35℃, 180 g/L L-threonine concentration, 120 g/L substrate ammonium formate, 0.1 g/L NAD+ in 1 L reaction system, after 9 h reaction, the substrate conversion rate was more than 99%, space-time yield was 17.2 g/(L·h), and e.e. value was more than 99.5%.
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  Optimization of protoplast preparation conditions of Paceilomyces tenuipes RCEF4339

  DU Lin-na et al

  Food and Fermentation Industries. 2018, 44(7): 69-75. https://doi.org/10.13995/j.cnki.11-1802/ts.016670

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  Paecilomyces tenuipes, one of the commonly used Chinese medicinal fungi, possesses various biological activities. However, the yield of active constituents in P. tenuipes is low. Therefore, it is urgent to screen high-production strain. Protoplast is an important material which has been widely used in filamentous fungi breeding. In this study, a sequential statistical approach was applied to optimize the protoplast preparation conditions from P. tenuipes RCEF4339. Based on single-factor optimization strategy, the optimal condition was obtained as hydrolysis by 2 mg/mL lyticase at 32 ℃ and pH 7 for 3 h, wherein using 0.9 mol/L KCl was used for stabilization of osmotic pressure. Then, key factors (enzymatic hydrolysis time, enzymatic hydrolysis temperature and pH ) were identified by Plackett-Burman design. Finally, the suitable values of three key factors were further optimized by Box-Behnken design. A multiple quadratic regression model was established for fitting the results of Box-Behnken design experiment. Response surface methodology was employed to investigate the mutual effects between candidate factors and response value. Artificial neural network-genetic algorithm were further used to model and optimize the experimental results obtained from Box-Behnken design experiment. The optimum conditions of protoplast preparation of P. tenuipes were hydrolysis by 2 mg/mL lyticase at 28 ℃，pH 6.0 for 3.7 h, wherein 0.9 mol/L KCl was used for stabilization of osmotic pressure. The mean amount of protoplast reached 4.398 2×107 /mL. The rate of protoplast regeneration was 31.25%. The experimental results showed that this method was reliable.
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  Expression and application of Bacillus subtilis alkaline protease gene in Saccharomyces cerevisiae

  ZHANG Ruo-lan et al

  Food and Fermentation Industries. 2018, 44(7): 76-81. https://doi.org/10.13995/j.cnki.11-1802/ts.016943

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  The optimized serine alkaline protease (SAP) gene was cloned into expression vector pYES2 and expressed in Saccharomyces cerevisiae Whu2d. The S. cerevisiae engineering bacteria was used to study the enzymatic properties of recombinant alkaline protease and the effect of degrading protein anti-nutritional factors in soybean meal. The results indicated that the activity of alkaline protease in the fermentation broth of recombinant S. cerevisiae was 55.2% higher than that of the original strain. The optimum reaction temperature and pH were 45 ℃ and 8 respectively, and the stability was good at pH 7-10.5, where the relative enzyme activity could be maintained above 80%. Compared with the original strain, the content of acid soluble protein in soybean meal increased by 42.1% and the content of crude protein and β-conglycinin had no significant difference. The contents of glycinin and trypsin inhibitor were reduced by 41.9% and 57.4%. The results showed that the S. cerevisiae engineering bacteria could be used for the processing of feed, food and other protein-rich materials.
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  The effects of different starch derivatives on the comprehensive properties of the Monascus pigment by spray drying

  XU Yang et al

  Food and Fermentation Industries. 2018, 44(7): 82-88. https://doi.org/10.13995/j.cnki.11-1802/ts.015997

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  Using the spray drying technique, starch derivatives (α-cyclodextrin, Octyl succinic acid esterifying starch Hi-cap and Octenyl succinate starch Capsul) were used to replace some maltodextrin in preparing Monascus pigment microcapsules. Powder characteristics tester, laser particle size distribution, scanning electron microscopy (SEM) and UV-vis spectrophotometer were used to measure the comprehensive characteristic indexes (differential angle and jet stream index), particle size distribution, microstructure and solubility. The results showed that α-cyclodextrin effectively increased Monascus pigment particle diameter and could significantly reduce the dust of Monascus pigment during spray drying. Compared with the control group, the samples were much smoother. SEM results showed that starch derivatives reduced broken pieces of the pigments significantly, which indicated that starch derivatives can protect the Monascus pigment powder to a certain degree, and reduce the broken rate of microcapsules. Both "Capsul" and "Hi-cap" increased the solubility of Monascus pigment. The starch derivatives could improve the color value. The study laid the theoretical foundation for developing Monascus pigment powder products.
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  Quality changes of Tricholoma matsutake during freeze-thaw cycles by low-field nuclear magnetic resonance

  SHI Fang et al

  Food and Fermentation Industries. 2018, 44(7): 87-95. https://doi.org/10.13995/j.cnki.11-1802/ts.015895

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  The moisture state and content of Tricholoma matsutake after freeze-thaw were analyzed by low-field nuclear magnetic resonance (LF-NMR) technology. The effects of freeze-thaw cycles on the thawing loss rate, color and hardness were compared. To learn the effect of the freeze-thaw process on Tricholoma matsutake moisture distribution, during the experiment period, the proton density weighted images of the sample were obtained with multi-slice spin echo (MSE) pulse sequence. The results showed that the water states in Tricholoma matsutake included free water, immobilized water and bound water, which were T21 (0.01-10 ms), T22 (10-100 ms), T23 (100-1 000 ms), respectively. With the increasing of freeze-thaw cycles, the free water content and immobilized water content was decreased gradually, bound water content was increase slightly and then decreased; The thawing loss rate increased, L values (lightness), a*(redness) and b*(yellowness) values decreased, hardness decreased first and then increased, causing a decline in quality. MRI results showed that water loss of stipe was more serious than that of pileus, some areas of stipe hardly existed free water after 5 cycles of freeze-thaw. The correlation analysis showed that the times of freeze-thaw had a significant correlation (p<0.01) with T22, T23, a*(redness), b*(yellowness) and thawing loss rates. The T22 and T22 had a significant correlation (p<0.05) with thawing loss rates, a*(redness) and b*(yellowness). Therefore, application of using LF-NMR in the determination of water content and composition of Tricholoma matsutake could be used as reference indexes for the quality control.
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  Effect of ultrasonic and ultrahigh pressure on the functional properties of skipjack myofibrillar protein

  LI Chang-le et al

  Food and Fermentation Industries. 2018, 44(7): 96-101. https://doi.org/10.13995/j.cnki.11-1802/ts.015954

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  To explore the effect of ultrasound and ultrahigh pressure on the functional properties of myofibrillar protein (MP) and added value of bonito fish, the improvement of the functional properties of myofibrillar protein were studied by the experiment with different ultrasonic time and ultrahigh pressure treatment. The results showed that the solubility and emulsification of MP increased with the extension of ultrasonic time. After treatment with different ultrahigh pressure intensity, the solubility of MP reaches maximum at 200-300 MPa, and emulsification was the best at 200 MPa. During temperature scanning, the elastic module was decreased with ultrasonic time and the intensity of the pressure. The ultrasonic and ultrahigh pressure treatment can affect the weight of protein molecular.
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  Isolation, purification and identification of antioxidant peptide from Nuodeng ham

  WU Bao-sen et al

  Food and Fermentation Industries. 2018, 44(7): 102-109. https://doi.org/10.13995/j.cnki.11-1802/ts.015594

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  We extracted and purified the anti-oxidized peptide of Nuodeng ham through Sephadex G-25 gel chromatography. The anti-oxidative activity of components was studied in vitro, including ·OH radical scavenging assay, DPPH radical scavenging assay and chelation Combined Fe2+ experiment. The components with the highest antioxidant activity were separated and purified by Sephadex G-15 gel chromatography. Finally, the antioxidant peptides were identified by MALDI-TOF-MS. Results: Noudeng ham antioxidant peptide were separated and purified by Sephadex G-25 gel chromatography to obtain four components, namely A, B, C and D. Component C had the strongest antioxidant activity. The free radical scavenging rate, DPPH radical scavenging rate and Fe2+ chelation rate reached 50.01%, 48.32% and 34.37% when the concentration of component C was 1 mg/mL, respectively. Compared with other components (A, B and D), the difference was significant (p<0.01). The component C was Purified by Sephadex G-15 gel chromatography of the five components (C1, C2, C4 and C5) , wherein the component C3 has the highest antioxidant activity. The free radical scavenging rate, DPPH radical scavenging rate and Fe2+ chelation rate reached 73.01%, 51.21% and 65.23% when the concentration of component C3 was 1 mg/mL, respectively. Compared with other components (C1, C2, C4 and C5), the difference was significant (p<0.01). The antioxidant peptides of C3 were identified by MALDI-TOF-MS.
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  Analysis of glycosylation and hydrolysis degree of protein in milk powder

  SUN Jing-li et al

  Food and Fermentation Industries. 2018, 44(7): 110-115. https://doi.org/10.13995/j.cnki.11-1802/ts.015779

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  The glycosylation of casein and whey protein in milk powder and its enzymatic hydrolysis property were studied. The casein and whey protein in milk powder were extracted by different methods. The compositions of casein and whey protein were analyzed by SDS-PAGE electrophoresis, and glycosylated casein and whey protein were identified by periodate-schiff alkali dyeing and Morse experiment. Amino acid content was determined after papain hydrolysis of casein and whey protein in milk powder and fresh milk. The results showed that the percentage of casein extracted by tannic acid was 46.13%, which was significantly higher than that of other groups (p<0.05). The method of lactic acid fermentation was the most efficient method to extract whey protein. The results of SDS-PAGE showed that the molecular weights of the casein and whey protein were 24, 34, and 60 ku, and 14 and 18 ku, respectively. The casein of 24 and 34 ku, and the whey protein of 14 ku were both glycoproteins by periodate-schiff alkali dyeing. The results of Morse experiment of casein and whey protein showed that milk powder exist glycoprotein. The results of milk protein hydrolysis by papain showed that the content of free amino acid in casein dehydrated from milk powder was significantly lower than that from fresh milk (p<0.05), and the same results to that of whey protein. Milk powder contained glycosylated casein, they were 24 and 34 ku of casein and 14 ku whey protein. The degree of milk protein hydrolysis from milk powder is lower than that from fresh milk.
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  Biological properties and application in fermented chili of strain CICC 6294

  ZHAI Lei et al

  Food and Fermentation Industries. 2018, 44(7): 116-121. https://doi.org/10.13995/j.cnki.11-1802/ts.015042

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  Strain CICC 6294 isolated from fermented chili in Xinjiang uygur autonomous region was identified using polyphasic taxonomy technique. After detection of its biological properties such as acid- and salt-resistance, acid production, nitrite degradation, amino acids decarboxylases activity and antimicrobial ability, the strain CICC 6294 was applied in Xinjiang chili fermentation. The strain CICC 6294 was identified as Lactobacillus pentosus. The strain was negative for amino acids decarboxylases, and was able to grow in the medium with 8 g/L NaCl at pH 4. It can inhibit the growth of Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella. The nitrite was totally degraded after its incubation in improved MRS broth for 30 hours. The security of fermented chili was improved by inoculating strain CICC 6294, because it just resulted to nitrite content of 0.81 mg/kg, bioamine of 3.19 mg/kg, and total acid of 27.6 g/kg.
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  The isolation, screening and identification of yeasts for orange wine

  JIA Rui-nan et al

  Food and Fermentation Industries. 2018, 44(7): 122-127. https://doi.org/10.13995/j.cnki.11-1802/ts.016851

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  80 yeast strains were isolated from orange juice. Through the Duchenne tubule screening, alcohol production capacity screening, SO2 tolerance screening, pH tolerance screening, and GC-MS flavor screening, the optimal yeast numbered as 20 was obtained finally. The result from molecular biological identification showed that this strain belonged to the genus Saccharomyces cerevisiae and could be used for food fermentation. Compared with wine yeast D254, the total alcohol content of orange wine produced by yeast 20 increased by 50.49%, total ester content increased by 24.85%, terpenes content increased by 31.67%, acid content increased by 44.71%, phenolic compounds content increased by 59.30%.
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  Screening of potential profitable yeasts in Xinjiang Kazak cheese

  LIU Fei et al

  Food and Fermentation Industries. 2018, 44(7): 128-134. https://doi.org/10.13995/j.cnki.11-1802/ts.016732

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  18 strains of yeasts with good growth status were selected from 127 strains isolated from Xinjiang Kazakh cheese in the early stage for potential probiotic yeast screening. These strains were cultured in different bile salts concentration, pH value, simulated human gastric juice and temperature. Escherichia coli and Staphylococcus aureus were used as indicator bacteria to observe its ability to inhibit harmful bacteria. Meanwhile, the strain surface hydrophobicity and automatic aggregation ability were also measured, as well as the probiotic characteristics of the strains. Finally, 4 strains (Y1, H1, Y36-6 and L4) obtained from 18 yeasts with better survival rates under the above conditions were chosen as potential probiotic yeasts. The physiological and biochemical tests and 26S rDNA sequencing of these 4 yeasts were carried out. The results were compared with those provided by NCBI database, and similarity analysis was carried out by using DNA Star software. The results showed that H1 strain belonged to Kluyveromyces marxianus with similarity of 99%, the similarity of Y1 strain to Saccharomycete was 99%, and the similarity of Y36-6 and L4 to Pichia kudriavzevii was 99%.
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  The applied research of using distiller′s grain to cultivate Lentinus edodes

  REN Yu et al

  Food and Fermentation Industries. 2018, 44(7): 135-140. https://doi.org/10.13995/j.cnki.11-1802/ts.015945

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  The situation of Lentinus edodes′ hyphae, growth cycle, conversion percent and contamination rate were used as indices to determine the formulation for cultivation of Lentinus edodes with distiller′s grain as the main raw materials. The quality of Lentinus edodes was evaluated on the basis of the conventional nutrients, amino acid content and volatile components. The security of this method was also assessed based on the content of heavy metals and pesticide residues. And the results showed that cultivation of Lentinus edodes using distiller′s grain could result in' high yield, high quality and as well as safety.
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  Effects of different aging methods on quality changes and aroma components of Ponkan fruit wine

  Chong YU Ji et al

  Food and Fermentation Industries. 2018, 44(7): 141-147. https://doi.org/10.13995/j.cnki.11-1802/ts.016435

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  The effects of four different aging methods on physicochemical properties of Ponkan fruit wine such as its sensory quality, alcohol content, total acid, total esters and chromaticity, were investigated. The aromatic compounds were detected by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS).The results showed that the changes of alcohol content from these four aging methods were not obvious. The HTX treatment could reduce the acidity of Ponkan fruit wine, and the total acid content decreased from 8.3 g/L to 5.8 g/L. The chromaticity of Ponkan fruit wine was improved from 0.23 g/L to 0.52 g/L. The XM and HTX treatments could improve the total ester content of Ponkan fruit wine, and the maximum value was 7.83 g/L. Results of sensory evaluation showed that the color of aging wine from these four methods was deeper than that of the control group, and the bitterness was decreased to a certain extent. All in all, the sensory quality of Ponkan fruit wine under HTX treatment was the best. Using these four aging methods, there were 13, 13, 16 and 15 kinds of aroma compounds were detected, respectively. The alcohols and esters were the main flavor compounds, and the phenylethyl alcohol, ethyl benzoate and ethyl decanoate were the common aroma compounds of Ponkan fruit wine from these four different aging methods.
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  Optimization of conditions for separation and extraction of ε-poly-L-lysine fromfermentation broth by Na + form Amberlite IRC-50 resin

  HE Hong-gang et al

  Food and Fermentation Industries. 2018, 44(7): 148-153. https://doi.org/10.13995/j.cnki.11-1802/ts.013723

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  A macroporous and weak acid cation exchange resin, Na+-form Amberlite IRC-50, was employed to separate and purify ε-poly-L-lysine (ε-PL) from fermentation broth. Based on the optimization of uploading, wishing and elution parameters, the optimal dynamic ion exchange conditions were developed as following: the sample was uploaded at pH 7.0 with loading rate at 5 BV/h; deionized water was used for washing resin at 2 BV/h; 0.25 mol/L NaOH was used as eluent with elution rate at 2 BV/h. Under the above conditions, the working exchange capacity of the resin was reached by 305.12 mg/g, and the desorption rate was attained to more than 95%. Finally, the purity of ε-PL was enhanced from the initial 24.29% to 75.26%, and the ε-PL recovery rate was also reached by 96.40%.
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  Study on the process of pickled Volvariella volvaceas fermented by Lactobacillus plantarum dy-1

  WANG Qiang, et al.

  Food and Fermentation Industries. 2018, 44(7): 154-160. https://doi.org/10.13995/j.cnki.11-1802/ts.015967

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  Processing of pickled Volvariella volvacea which was fermented by Lactobacillus plantarum dy-1 was studied in this paper. The fermentation techniques were optimized by single factor analysis and orthogonal experiments. First of all, according to the hardness and chromatic aberration, the optimized parameters of blanching were as follows: citric acid addition of 2 g/L, calcium chloride addition of 6 g/L, salt addition of 10 g/L, and blanching time of 9 min. The yield of acid and sensory scores were used as comprehensive evaluation indexes to evaluate the single factor experiments and orthogonal experiments, and the effects of the main factors on the fermentation of V. volvacea from high to low were sucrose concentration, salt concentration, fermentation temperature, L. plantarum dy-1 inoculum amount. The results demonstrated that Direct-Vat-Set method of L. plantarum showed shorter fermentation period, higher lactic acid bacteria content, lower nitrite content and the number of mold and coliform bacteria was below the national standard limit. In addition to enhancing the flavor of the products, their physicochemical, microbial and sensory properties were better compared with natural fermentation.
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  Development of fermented pumpkin beverage with Bacillus coagulans and Lactobacillus casei

  MA Xin

  Food and Fermentation Industries. 2018, 44(7): 161-167. https://doi.org/10.13995/j.cnki.11-1802/ts.016974

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  Using pumpkin as raw material, cutting, softening, beating, enzymolysis, fermentation and refrigerating ang so on as the basic process, based on the single factor experiment, the total number of viable cells were selected as the response value, and the Box-Benhnken design was used to optimize the fermentation of pumpkin beverage process conditions. The results showed that the pumpkin juice with 22.78 g/L fermentable sugar could be obtained after treatment by cellulase, pectinase and glucoamylase. Bacillus coagulans CGMCC9951 was inoculated with 3% inoculum, and after 16 hours of cultivation, the same inoculation amount of Lactobacillus casei LC102 was inoculated for 8 hours coupled fermentation. Eventually the total number of viable cells was 3.072×109 CFU/mL, the number of Bacillus coagulans was 1.89×109 CFU/mL. It contained 39.8 mg/L β-carotene, 1.5%pumpkin polysaccharide, 0.14 mg/mL Vc, and 0.115 mg/mL polyphenol. Furthermore, the viable pumpking beverage contained 18 amino acids (including 8 essential amino acids) such as γ-aminobutyric acid and glutamic acid.
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  Effects of extract of Cordyceps militaris on quality of yoghourt

  PAN Ye-can, et al

  Food and Fermentation Industries. 2018, 44(7): 168-172. https://doi.org/10.13995/j.cnki.11-1802/ts.016422

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  Extract of Cordyceps militaris was added into milk to produce yoghourt. In order to study the effects of extract of Cordyceps militaris on quality of yoghourt, series of indexes including viscosity, color, pH, acidity, water-holding power, the lactic acid bacteria, sensory evaluation and volatile flavor compounds were respectively evaluated during storage of Cordyceps militaris yoghourt. The results showed that extract of Cordyceps militaris could promote the growing of lactic acid bacteria, change the color of yoghourt, enhance the viscosity and water-holding power, and inhibit the increasing of acidity. The yoghurt had the best sensor evaluation when 6% soluble solid content of Cordyceps militaris extracts was added. The relatively percentage of volatile flavor compounds such as acids, ketones and so on in Cordyceps militaris yoghourt was higher than those in regular yoghourt.
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  Effect of different combined freeze-drying methods on the qualities of peach crisp

  WANG Hai-ou, et al

  Food and Fermentation Industries. 2018, 44(7): 173-178. https://doi.org/10.13995/j.cnki.11-1802/ts.015929

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  In order to investigate the effect of different combined drying methods on the qualities of peach crisps, vacuum freeze-drying(FD) was used as the basic and control method to produce peach crisps. FD was combined with other three methods including air drying(AD), microwave drying(MD) and air puffing drying(APD). The comparative drying experiments and quality analysis showed that comprehensive color index ΔE of peach crisps in FD-MD was significantly higher than other three groups, which resulted in the most color changes (p<0.05). In the microstructure of peach crisps, FD group formed a full porous network skeleton with high porosity, while FD-MD group resulted in serious collapsed dense structure in the tissue. FD-AD group and FD-APD group formed similar microstructures in the tissue which were between those of FD group and FD-MD group. The order of diameter shrinkage rate in peach crisps in four groups in decreasing sequence was FD-MD, FD-AD, FD-APD and FD, with significant difference. The moisture absorption rate of peach crisps in FD-MD group was significantly lower than those in other three groups, and FD group was the highest. The hardness and brittleness of peach crisps in FD-MD group were far higher than those in other three groups, with FD group was the lowest. The microstructure can better showed the differences in the qualities of peach crisps. In terms of the comprehensive qualities of the 4 groups of peach crisps, the FD-MD group was the worst, FD group was the best, and the other two groups were in the middle .
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  Preparation and characterization of zein-arabic gum nanoparticles

  XU Xue-er, et al

  Food and Fermentation Industries. 2018, 44(7): 179-184. https://doi.org/10.13995/j.cnki.11-1802/ts.015588

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  The zein-arabic gum (AG) delivery system was prepared by zein and AG through anti-solvent method. The effects of the concentration of zein, the ratio of the ethanol to water, pH and the concentration of salt on the stability of nanoparticles were studied. High content tocopherol (TOC)- AG nanoparticle was also prepared. The results showed that 5% of zein, 1∶50 ratio of ethanol: water and zein∶AG =1∶1.5 was the best condition to prepare 122.6 nm zein-AG nanoparticles, with the polydispersity index (PDI) of 0.17 and zeta electric potential of -32.8 mV. The particle size of zein-AG nanoparticles was in the range of 120-140 nm at pH 3-9. The zeta electric potential was -17.8 mV at pH=3 and -25-40 mV at pH 4-9, the PDI were all below 0.3. These data showed the zein-AG nanoparticles were very stable. When the concentration of salt is less than 20 mmol/L, the particles are nanoscale. The particles flocculated at salt concentration more than 20 mmol/L proved that AG and zein nanoparticles combination was due to the electrostatic attraction. When the ratio of zein-AG nanoparticles to TOC is 1∶5, the encapsulation efficiency was more than 86.9%, and the particle size, PDI, zeta-potential of the nanoparticles were all stable. The stability of compound nanoparticle of AG and zein, as well as the tolerance of acid, alkali and salt all improved the encapsulation efficiency of TOC.
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  Influence of technological conditions on the yield and processing properties of Rushan

  DOU Yu-ping, et al

  Food and Fermentation Industries. 2018, 44(7): 189-191.

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  In this study, processing technology of dairy product Rushan was investigated. The quality was improved through the response surface optimization test. Fresh milk, sour papaya juice were used as raw material, the curdling time and temperature, pH, thermo-stretching temperature, thermo-stretching time all had influence on the yield and product properties such as the stretching, melting property and oil separation. The result indicated that the optimum conditions were: curdling temperature 65℃, curdling time 60 s, pH 4.8, thermo-stretching temperature 70 ℃, thermo-stretching time 3 min. Under the above conditions, the product yield was 10.31%, moisture was 17.21%, fat was 38.37%, ash content was 4.04%, protein was 34.86%, lactose was 6.49%, peroxide value was 0.17g/100g. In this process, milk product was smooth and exquisite, the sensory, physical and chemical indicators were all ideal, stretching properties was 46.86 mm, the best melting was 4.29 mm, oil separation was 33.26 mm. The product quality meets the local standards of food safety in Yun nan Rushan of physicochemical indexes. It provides a theoretical basis for the industrialization of dairy Rushan.
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  Effect of complex food emulsifier on the bread quality and shelf life

  ZHONG Bao-yu, et al

  Food and Fermentation Industries. 2018, 44(7): 192-198. https://doi.org/10.13995/j.cnki.11-1802/ts.015932

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  In order to solve the problem of short shelf life of bread, this study developed a composite emulsifier to prevent corruption of bread and improve its quality. The effects of glycerol monolaurate, polyglycerol fatty acid ester and sodium stearyl lactate on the quality of bread and the inhibition of microbes were studied by response surface methodology. Experiments were designed using combination of single factor method and Box-Behnken design. The colony count, bread specific volume and bread hardness were used as the testing indexes by the response surface analysis. And the bread comprehensive score for the final index was used as the response value. The optimized formulation was with 0.75% polyglycerol fatty acid ester, 0.60% glycerol monolaurate and 0.15% stearoyl lactylate. By this formulation, the specific volume was 5.87 and the hardness was 474.4. Compared with the control group, the specific volume of bread was effectively improved 20% and the hardness of bread was decreased by 22%. It extended the shelf life of bread over four days at 30 ℃, 70% of the humidity. The quality was improved and the shelf life was extended significantly by the optimized formulation.
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  Effects of 1-MCP and micro-porous films on quality of sweet potato leaves

  CAI Jia-ang, et al

  Food and Fermentation Industries. 2018, 44(7): 199-206. https://doi.org/DOI:10.13995/j.cnki.11-1802/ts.016025

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  To prolong the shelf life of the sweet potato leaves, 12 h fumigation postharvest treatments was performed with 1 μL/L 1-methylcyclopropene(1-MCP), then was packed by microporous polyethylene(PE) bags (8 holes, the pore size of 0.3 mm) and stored at 4 ℃. The quality changes during the storage were analyzed. The results showed that 1-MCP treatment and micro-porous films could inhibit the increase of respiration intensity, the relative electric conductivity, polyphenol oxidase(PPO) activity and peroxidase(POD )activity. Besides, the composite packaging also reduced the decreasing of chlorophyll content, Vc content , catalase(CAT) activity and superoxide dismutase(SOD ) acticity and the decay rate. As a result, the composite packaging extended the shelf life of sweet potato leaves.
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  Effects of mechanical pretreatment on properties of maize bran

  WEI Yuan, et al

  Food and Fermentation Industries. 2018, 44(7): 207-211. https://doi.org/10.13995/j.cnki.11-1802/ts.015677

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  Maize bran is one of the important feedstuff, because of it contains lots of non-starch polysaccharides, resulting in the decrease of feed digestion and absorption rate and it seriously restrict its application in feed industry. The mechanical pretreatment of maize bran can improve its feed utilization rate and promote the subsequent biological utilization, which has important economic benefits. Effects of physical properties, chemical properties, and enzymatic efficiency by ball milling and blade crushing from maize bran was investigated in this paper. The results showed that the maize bran were crushed by ball milling and blade crushing, the total soluble sugar contents of maize bran were respectively increased 1.6 times and 2.0 times, reducing sugar contents were respectively increased by 1.8 times and 2.6 times, and the contents of feruloyl oligosaccharides was increased by 1.1 times and 1.6 times, respectively. With xylanase and cellulase hydrolysis of maize bran after ball milling and blade crushing, the total soluble sugar contents were increased by 2.2 fold and 3.0 fold, reducing sugar contents were increased by 2.5 fold and 3.7 fold, and feruloyl polysaccharide contents were increased by 1.3 fold and 2.0 fold, respectively, compared to those of maize bran after enzymatic hydrolysis without mechanical treatment. The efficiency of enzymatic hydrolysis of maize bran after blade crushing was higher than that of maize bran after ball milling.
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  Effect of pretreatment on properties of oxidized starch oxidation

  LU Rui , et al.

  Food and Fermentation Industries. 2018, 44(7): 212-217. https://doi.org/10.13995/j.cnki.11-1802/ts.015883

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  The effect of pretreatment on the properties of starch oxidation was studied. The raw starch was pretreated and then oxidized with fenton. The influence of pretreatment conditions such as temperature, time and pH on the crystallinity of starch as well as the properties of the oxidized cassava starch were studied. The result showed that pretreated oxidized starch paste had good freeze-thaw stability, high transparency, and better mold inhibition; the viscosity, gelatinization and solubility of oxidized starch were decreased. This study provides theoretical guidance for the application of oxidized starch in many fields.
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  Effect of drying methods on the quality of Rosa xanthina Lindl powder

  ZHANG Wen-qin, et al.

  Food and Fermentation Industries. 2018, 44(7): 218-224. https://doi.org/10.13995/j.cnki.11-1802/ts.015595

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  The drying technology including hot air drying, vacuum freeze drying and spray drying were used to prepare Rosa xanthina Lindl powder. The effects of different drying methods on the physicochemical properties and effective components of the powder were investigated. The results showed that the powder obtained from three kinds of drying methods were better in water solubility and low in moisture content. The flowability, moisture absorption and CRH of the powder prepared by hot air drying were better than others drying methods, but the color of this powder was brown and the active ingredient of anthocyanin was undectable. The powder prepared by spray drying had the lowest yield of 77.51%; meanwhile, the powder had bright purple color, the best water solubility, the smallest particle size of 7.71 μm, and the content of anthocyanins, and the highest polyphenols and flavonoids. Based on the results of comprehensive scoring, the quality of Rosa xanthina Lindl powder by spray drying was the best. Considering the quality of the powder and the efficiency and cost of drying methods, spray drying method was selected as the most suitable method, which have a potential application in Rosa xanthina Lindl powder processing industry.
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  Optimization of vacuum drying process of puerariae powder by response surface methodology and the comparison of processing characteristics

  QIAN Zi-lin, et al.

  Food and Fermentation Industries. 2018, 44(7): 225-232. https://doi.org/10.13995/j.cnki.11-1802/ts.015625

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  Pueraria was used to produce pueraria powder. Based on the single-factor tests, the blanching time, steaming temperature, steaming time and drying conditions were selected as independent variables, the iodine blue value was the response value. Optimized the vacuum drying process of pueraria powder by Box-Behnken response surface methodology, and then the quadratic regression equation was established. The optimum conditions were as follow: blanching time 155 s, steaming temperature 90 ℃, steaming time 9.5 min, drying temperature 63 ℃ and drying time 8.3 h. Under the above conditions, the free starch′s iodine blue value of pueraria powder was 7.62, the relative error is about 1.7% to the predicted value of 7.75. This indicated that the regression model obtained by response surface was reliable and practical. Furthermore, the puerarin powder made by the optimized vacuum drying process, compared with hot air drying and vacuum freeze drying, had better saved nutrient contents and balanced with higher nutritional value, which is also has a good processing characteristic . It has practical application value in the production and development of pueraria powder.
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  Preliminary research on the decolorization of safflower seed meal protein

  SUN Qian, et al.

  Food and Fermentation Industries. 2018, 44(7): 233-237. https://doi.org/10.13995/j.cnki.11-1802/ts.015953

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  The technology of deep processing and comprehensive utilization of safflower seed meal hasn′t been well developed and domestic basic study of the extraction of safflower seed meal protein is also limited. The color of the extracted protein was too green, and the sensory evaluation limited its edible usage. In order to develop new products to improve the color of the products, two kinds of inexpensive leaching agents-activated carbon and hydrogen peroxides were used to established a decoloration process. By the least significant difference method, the final comprehensive decoloration effect of hydrogen peroxide is better than the activated carbon. And the optimum technological for removing pigment are: 4% hydrogen peroxide, 50 ℃, and the decoloration for 60 min. This process is simple and efficient, it is not only increased the efficiency of the production, but also benefits the comprehensive development of safflower seed meal protein.
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  Characterization of volatile aroma components in Zhenjiang aromatic vinegar by liquid-liquid extraction combined with GC-O and GC-MS

  YUAN Yuan

  Food and Fermentation Industries. 2018, 44(7): 238-242. https://doi.org/10.13995/j.cnki.11-1802/ts.016733

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  The aroma components in Zhenjiang aromatic vinegarwere concentrated by liquid-liquid extraction (LLE) combined with solvent assisted flavor evaporation (SAFE), and further separated into neutral-basic and acidic-water soluble fractions. The total 60 aroma-active compounds in Zhenjiang aromatic vinegar were detected and identified by GC-O coupled with GC-MS. Aroma extract dilution analysis (AEDA) was employed to identify the most important aroma components. Of these, 2,3,5,6-tetramethylpyrazine, 3-(methylthio) propanal, 3-methybutanoic acid, and vanillin could be the most important aroma components in Zhenjiang aromatic vinegar with the highest FD value (FD=729). In addition, 2,3-butanedione, acetic acid, furfural, 3-(methylthio)-1-propanol, guaiacol, 2-phenylacetic acid, and γ-nonalactonecould be important (FD=243), which also made contribution to the aroma of Zhenjiang aromatic vinegar.
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  Characterizing the spatial-temporal feature of Suace-flavor Baijiu Daqu based onthe volatile compounds

  LI Deng-yong, et al.

  Food and Fermentation Industries. 2018, 44(7): 243-249. https://doi.org/10.13995/j.cnki.11-1802/ts.017456

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  The characteristics of physicochemical properties and volatiles in the different six types of Sauce-flavor Baijiu Daqu were investigated. Results show that these volatile profiles shown special spatial-temporal feature, including the sites of Daqu manufacturing as well as stored time.The most volatiles in Sauce-flavor Baijiu Daqu comprise esters, aromatics and nitrogen-containing compounds, and so on. The spatial-temporal feature can be revealed based on the volatiles dataobtained from various Daqu with the statistical methods, such as principal component analysis(PCA) and heatmap cluster analysis.The proportion of nitrogen-containing volatile compounds, were 52.83% and 22.05%, respectively, in the core and surface samples originated from Maotai, high content of nitrogen-containing compounds, especially pyrazine, were a unique feature of MBQ. Esters, accounted for 51.55%-79.49%, is the most abundant in other types of Sauce-flavor Baijiu Daqu form another region. The difference of the dominant components contentand their numbers among the samples stored for different periods were observed.
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  Investigate the flavor characteristics of yogurt through metabonomics and sensory evaluation

  GENG Ming-xue, et al.

  Food and Fermentation Industries. 2018, 44(7): 250-257. https://doi.org/10.13995/j.cnki.11-1802/ts.016842

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  Yogurt is known for the unique flavor from both volatile and non-volatile compounds. Most of the previous study focused on the volatile compounds in yogurt while ignoring the non-volatiles compounds. In current study, ten commercial yogurts were selected to analyze their volatile and non-volatile compounds through GC-MS approaches. Meanwhile, the sensory properties of aroma and taste were assessed. The correlation between the volatile compounds and aroma sensation of yogurts was analyzed by partial least square analysis, and the correlation between the non-volatiles and taste sensation was conducted with redundancy analysis to elucidate the mechanism of the flavor formation of yogurts. The results from sensory evaluation and flavor analysis showed variation among the commercial yogurt samples. The volatile profile and sensory correlation revealed that the 2,3-butanedione might contribute to the buttery and vanilla aroma of yogurt, acetaldehyde could contribute to the green apple sensation, and acetone, 2-butanone, esters was related to the fruity taste. Regarding the non-volatiles and taste, lactate was mainly identified as acidic. Sucrose and galactose mainly introduced the sweet taste. D-(+)-glucuronate γ lactone produced fruity taste.
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  Identification of cocoa characteristic flavor compounds in chocolate malt by gas chromatography-olfactometry-mass spectrometry with headspace solid phasemicro-extraction

  QIN Ben, et al.

  Food and Fermentation Industries. 2018, 44(7): 258-262. https://doi.org/10.13995/j.cnki.11-1802/ts.016780

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  The flavor compounds in chocolate malt sample were analyzed and detected by headspace solid phase microextraction (HS-SPME) combined with GC-O-MS. The results showed that 47 flavor compounds made contribution to the flavor of chocolate malt sample, including 14 aldehydes, 7 alcohols, 5 ketones, 5 acids, 6 pyrazines, and any other special flavor substances. Among the flavor compounds of chocolate malt, three compounds had cocoa characteristic flavor, and they were 2,6-dimethyl pyrazine, trimethyl pyrazine and 2-ethyl-3,5-dimethyl pyrazine.
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  Detection of sulfonamides and fluoroquinolones in pork and its products using ultra performance liquid chromatography

  TENG Shuang, et al.

  Food and Fermentation Industries. 2018, 44(7): 263-268. https://doi.org/10.13995/j.cnki.11-1802/ts.015918

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  An ultra-performance liquid chromatography (UPLC) method was developed for simultaneous detection of 9 kinds of sulfonamides and 3 kinds of fluoroquinolones in pork. Ground pork was extracted in phosphate solution (pH=6), purified by HLB solid phase extraction column; after nitrogen drying at 40 ℃, 20% methanol-water solution was used to dissolve to 1 mL; 0.1% formic acid aqueous solution and acetonitrile were used as the mobile phasesolution, UV tandem fluorescence detectors was used as a detector. Sulfonamides and fluoroquinolones showed good linear in the range of 0.01-1.00 μg/mL, and 0.001-0.200 μg/mL, respectively, with the correlation coefficients above 0.999. The limits of detection (LOD) of sulfonamides were 1.2-3.5 μg/kg and the limits of quantitation (LOQ) of sulfonamides were 4.0-11.7 μg/kg, the limits of detection (LOD) of fluoroquinolones were 0.12-0.50 μg/kg and the limits of quantitation (LOQ) of fluoroquinolones were 0.4-1.7 μg/kg, the recoveries of spiked samples were between 70.0%-98.0% and the relative standard deviations (RSD) was less than 5% (n=6). The UPLC method established in this experiment can detect 12 kinds of targets simultaneously. This method exhibited good symmetrical peak shape, low detection limit, good reproducibility, high accuracy, short analysis time and fewer solvents. The method can be widely used for simultaneous detection of sulfonamides and fluoroquinolones in meat and its products.
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  Association analysis between SNP markers and the texture traits of steamed bread

  LIU Juan, et al.

  Food and Fermentation Industries. 2018, 44(7): 269-276. https://doi.org/10.13995/j.cnki.11-1802/ts.015797

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  Texture has great influence on sensory quality of steamed bread. In this study, 205 diverse wheat varieties were used to conduct trait-markers association using 24355 single nucleotide polymorphism (SNP) markers. A total of 313 significant markers were found to be associated with texture,including 31 highly significant markers (p<0.000 1),11 markers were detected in two or more environment,46 high genetic contribution markers (R2>10%),which were located on 15 of 21 chromosome in wheat. In which, 5 main associated markers were found,such as highly significant markers Kukri_c13329_800,which were detected in two environment and genetic contribution rate over 10%. These results will facilitate further researches in texture related traits in wheat.
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  Quantitative descriptive analysis of sensory characteristics of steamed cake

  YAO Yue-hua, et al.

  Food and Fermentation Industries. 2018, 44(7): 277-282. https://doi.org/10.13995/j.cnki.11-1802/ts.015972

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  Quantitative description analysis was applied to evaluate the sensory characteristics of fifteen kinds of steamed cakes. Lexicon for sensory evaluation including seven aroma descriptors, eight flavor descriptors and eight feeling or texture descriptors were developed and their definitions, references and standards were determined. Based on the statistic deviation and main component analysis, the results showed that 6 aroma attributes including the overall cake aroma, cream, cereal, baking, greasy and cooked, 5 flavor attributes including the overall cake flavor, steamed egg, cereal, cream, milk, and 6 taste and texture indicators including roughness, water absorption, adhesion, hardness, cohesiveness of mass, particle size are all major characteristics in the evaluation of steamed cake samples.
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  Identification of bovine milk components in goat dairy products using real-time PCR

  SONG Hong-xin, et al.

  Food and Fermentation Industries. 2018, 44(7): 283-287. https://doi.org/10.13995/j.cnki.11-1802/ts.014968

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  In this paper, a real-time PCR method based on SYBR Green I has been successfully established for the identification of bovines milk components in goat dairy products. Two pairs of specific primers targeted at mitochondrial 12S rRNA genes were selected and DNA extracts from fresh bovine and goat milk samples were used as PCR templates. The results showed that the proposed method can detect the adulteration level of bovine milk as low as 2.5% in fresh goat milk. The method was then applied in the identification of ingredients derived from bovine and goat in 11 commercial dairy products. This SYBR Green I-based real-time PCR method does not need the complicated electrophoresis separation and expensive labeled-DNA probes. It has the advantages of rapid, sensitive, low cost and high throughput. The method provides an effective technology for the adulteration in the goat milk industry.
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  Discrimination analysis of pepper oil oxidation based on electronic nose technique

  XIANG Qin,

  Food and Fermentation Industries. 2018, 44(7): 288-294. https://doi.org/DOI:10.13995/j.cnki.11-1802/ts.015238

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  The commercial samples of 10 kinds of pepper oil were qualitatively analyzed of different oxidation degrees by electronic nose technology combined with principal component analysis (PCA), cluster analysis (CA), linear discriminant analysis (LDA) and discriminant factor analysis (DFA). A model of rapid discrimination of pepper oil with different oxidation degrees was established using PCA, CA, LDA and DFA, respectively. Then 40 groups of samples were tested by the models. The results were compared with GB peroxide values method. The correct recognition rates of CA, PCA, LDA and DFA were 95.0%, 97.5%, 100% % and 97.5%, respectively. The results showed that electronic nose technology was able to determine the oxidation degree of pepper oil, and LDA analysis was a better method.
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  The improvement of Dische colorimetric method in the determination of fucoidan in seaweed

  HUANG Gui-hua,

  Food and Fermentation Industries. 2018, 44(7): 295-299. https://doi.org/10.13995/j.cnki.11-1802/ts.014591

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  The content of fucoidan in seaweed can be determined by Dische colorimetry. It is a simple methods, easily operating without expensive equipment, and is safe and reliable. But the speed of the analysis is too slow. The effects of the shaking conditions, temperature and L-cysteine hydrochloride on the color stability were investigated in this study to improve the efficiency of the method. Verification methodology was applied by investigating the precision, color stability and spike and recovery. The experimental results show that the modified Dische colorimetry can greatly shorten color reaction time, and improve the precision, color stability, and spike and recovery are in accordance with the relevant regulations. The contents of fucoidan in different kind of seaweed were determined by the modified Dische colorimetry.
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  Application of metal-organic frameworks in the detection of hazardous substances in foods

  WANG Jia-jia, et al.

  Food and Fermentation Industries. 2018, 44(7): 300-307. https://doi.org/10.13995/j.cnki.11-1802/ts.015815

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  In recent years, the application of metal-organic frameworks in the field of food has attracted increasing interests, such as using metal-organic frameworks in pretreatment procedure of harmful substances detection. This paper summarized recent research progress in understanding metal-organic frameworks′ synthesis, classification and adsorption characteristics (porosity, density, specific surface area, pore size). Also, the application of metal-organic frameworks in pretreatment procedure of harmful substances in foods was summarized, including the detection of heavy metals (Hg2+, Cu2+, Ni2+, Cr2+, Pb2+, Cd2+), pesticides (nicotine, triazine, phenylurea, organic phosphorus), polycyclic aromatic hydrocarbons (naphthalene, acenaphthylene, acenaphthene, etc.) and other substances (endocrine, disruptors, antibiotics, toxins, etc.). Future research in this area was also suggested.
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  Research progress of microbial glucose oxidase

  LIAO Zhao-min, et al.

  Food and Fermentation Industries. 2018, 44(7): 308-315. https://doi.org/10.13995/j.cnki.11-1802/ts.016905

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  Glucose oxidase is an aerobic dehydrogenase that specifically catalyzes the oxidation of β-D-glucose to produce gluconic acid and hydrogen peroxide. It has great application value in food, medicine, chemical industry, textile, biotechnology and other fields. Microbes are the main source of glucose oxidase, which have the advantages of fast growth and reproduction, high efficiency of enzyme production, and simple purification proces. This paper reviews the microbial sources of glucose oxidase, the genetic engineering transformation of enzyme producing strains and the application of glucose oxidase. It provides a theoretical reference for the development of glucose oxidase-producing microorganism and the application of genetic engineering technology in strain selection.