25 September 2018, Volume 44 Issue 9

    

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  Spatial distribution of microbial community during Chinese light-flavor liquor fermentation

  WANG Xue-shan, DU Hai, XU Yan

  Food and Fermentation Industries. 2018, 44(9): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.017334

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  High-throughput sequencing was utilized to analyze the microbial community structure and succession in fermented grains at different sites. Results showed that, during Chinese light-flavor liquor fermentation, the dominant bacterial communities contained Lactobacillus, Weissella, Kroppenstedtia, Pseudomonas, Leuconostoc, Bacillus and Pediococcus, and the dominant fungal communities contained Pichia, Candida, Aspergillus, Saccharomycopsis and Kazachstania. When fermented for 4-8 days, there were obvious differences among the microbial community structure in fermented grains at different sites. Meanwhile, the microbial successional rate at the top layer of fermented grains was lower than those at middle and bottom layer, which led to the lower ethanol production rate at the top layer of fermented grains. Thus, monitoring the microbial community in fermented grains at different sites was helpful for the controllability of Chinese liquor fermentation.
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  Improved catalytic activity of transglutaminase through molecular modification

  REN Rui-rui, LIU Song , LI Jiang-hua , DU Guo-cheng , CHEN Jian

  Food and Fermentation Industries. 2018, 44(9): 9-14. https://doi.org/10.13995/j.cnki.11-1802/ts.017153

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  Transglutaminase (EC2.3.2.13, TGase) is an important food enzyme. In order to enhance its catalytic activity, the amino acid sites that could affect the binding energy of S. mobaraense TGase and its substrate α-N-CBZ-GLN-GLY were predicted through Discovery Studio 2017. Then mutants (Y24W, E300W and Y302R) with reduced binding energy were constructed. Compared with wild type of TGase, the specific activity of E300W was increased by 31%. K_m, k_cat and k_cat/K_m vaule of E300W were increased by 10%, 42% and 29% respectively. The results showed that the increase of specific enzyme activity was mainly due to the increase of enzymatic conversion number. While the thermal stability of all the mutants decreased in varying degrees. And the structure analysis indicated that the main-chain hydrogen bonds of Y24W, E300W and Y302R decreased by 1, 2 and 4, respectively, compared with original TGase. These results suggested that the strategy based on the analysis of binding free energy could rapidly identify the key amino acids that affect the catalytic activity of TGase, and further mutation might effectively improve its catalytic activity.
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  Analysis on bacterial diversity in Menhai fermented Pu-erh tea by high throughput sequencing and culture method

  ZHANG Xin, YAO Su, BAI Fei-Rong, TIAN Hai-Xia, ZHAO Ting, MA Yue, LIU Hai-xin, LI Song, HAO Bin-Xiu, WANG Chun-Ling

  Food and Fermentation Industries. 2018, 44(9): 15-21. https://doi.org/10.13995/j.cnki.11-1802/ts.017024

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  The fermented Pu-erh tea collected from Baizhongtang tea factory in the area of Menhai was chosen as the research object, bacterial diversity of 9 stages during the post-fermentation process from sundried green tea to Pu-erh ripe tea was studied by high throughput sequencing combined with the traditional culture method. The results showed that the bacterial diversity was rich during the fermentation. 212 OTU belonging to 61 genera were detected by high-throughput sequencing technology from the whole process of Pu-erh tea fermentation. Erwinia sp., Pantoea sp. and Pseudomonas sp. were the main genera in the early stage. However, in the middle and late stage Bacillus sp., Staphylococcus sp., Brevibacterium sp., Brevibacterium sp. Kocuria sp. and Brachybacterium sp. were the dominant microflora. 30 species belonging to 18 genera were isolated by the cultured method. The dominant genera included Microbacterium sp., Staphylococcus sp., Brachybacterium sp., Kocuria sp., Pantoea sp. and Bacillus sp..
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  Correlation analysis of bacterial communities and volatile compounds in Pixian soybean paste during fermentation processes

  XU Wei-zhen, ZHAO Hong-yu, YANG Yi, YE Yu-jiao, YUE Ping, ZHANG Liang

  Food and Fermentation Industries. 2018, 44(9): 22-28. https://doi.org/10.13995/j.cnki.11-1802/ts.015698

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  Pixian soybean paste is a traditional fermented soybean food product that has been consumed for centuries as a protein source and flavoring ingredient in South-China, especially in areas along middle and upper reaches of the Yangtze River. To analyze the relationships between volatile compounds and core bacterial communities in Pixian soybean paste during fermentation processes, high-throughput sequencing method and HS-SPME-GC-MS were used. The results from Partial least squares regression (PLSR) and Pearson′s correlation coefficients (PCC) analyses revealed highly covariable relationships between volatile compounds and bacterial taxa. Notably, Staphylococcus showed significant correlation with ethyl isovalerate (PCC, 0.901) and extremely significant correlation with ethyl dodecanoate (0.977). Bacillus showed a significant negative correlation with linalool (-0.911). Staphylococcus and Bacilluscould were preliminarily identified as important bacteria that affected the volatile compounds during post-fermentation period of PDB.
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  Effects of exogenous addition of vitamin C on ε-poly-L-lysine fermentation by Streptomyces

  SUN Hao-ben, YAN Peng, LU Peng-qi, MAO Zhong-gui, TANG Lei

  Food and Fermentation Industries. 2018, 44(9): 29-35. https://doi.org/10.13995/j.cnki.11-1802/ts.017143

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  ε-Poly-L-lysine (ε-PL) is a short peptide formed by condensation of α-COOH and ε-NH2 of L-lysine. ε-PL has wide application but its fermentation yield by Streptomyces is low. To investigate the effects of exogenous addition of vitamin C on the anti-oxidative damage and ε-poly-L-lysine(ε-PL)by Streptomyces. AF3-44 .The reactive oxygen species (ROS) level and the cell viability of ε-PL producing Streptomyces sp. AF3-44 during shake-flask fermentation were analyzed by fluorescent dye detection. The ε-PL level, the antioxidant enzymes activities, the total antioxidant capacity, the changes of membrane lipid composition and the oxidative damage with and without Vc addition were compared. The parameters during the batch fermentation on a 5 L fermenter scale with and without Vc addition were measured. The intracellular ROS level increased whereas the cell viability decreased with the decrease of pH and increase of ε-PL during shake-flask fermentation. The addition of Vc increase the total antioxidant capacity and the ratio of unsaturated fatty acids, and reduced the oxidative damage. In batch fermentation on a 5 L fermenter scale, the titer of ε-PL was 7.73 g/L at 44 h with Vc addition, which was 1.5 fold of the control. The exogenous addition of antioxidant could increase cell's anti-oxidative ability and reduce oxidative damage, which provided a novel strategy for ε-PL improvement by Streptomyces.
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  Enhancing the thermostability and activity of nattokinase by site-directed mutagenesis

  ZHAO Han, ZHOU Li, ZHOU Zhe-min

  Food and Fermentation Industries. 2018, 44(9): 36-40. https://doi.org/10.13995/j.cnki.11-1802/ts.016991

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  Nattokinase (NK, EC3.4.21.62) is a bacterial serine protease derived from the traditional Japanese food natto with strong fibinolytic activity. However, the thermal stability of NK is too low to ensure high enzyme activity in the production process, and thus limits its production and application. Proteins deamidation process converts asparagine (Asn) and glutamine (Gln) residues into negatively charged aspartate (Asp) and glutamic acid (Glu),which may change the local structure of protein and affect the enzyme activity, pH optimum, and stability. Therefore, simulating this process can efficiently modify the target enzyme. In order to improve the activity and stability of NK, Asn and Gln located on the surface were mutated to Asp and Glu, respectively. The mutant Q59E with increased activity (about 1.54 times of the wild type) and mutant N218D with increased thermal stability were obtained. The thermal stability of the double mutant Q59E-N218D was further improved, and its half-life (t_1/2, 33 min) was 2.75 times of that of the wild type NK (t_1/2, 12 min). It provides a method for enzyme engineering and a new enzyme material for the industrial application of NK.
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  Screening and identification of lactic acid bacteria inhibiting the biosynthesis of deoxynivalenol

  LUO Wei, SONG Chun-yan, LI Yan-lin, ZHANG Wei, LU Xin-yi, CAO Yu

  Food and Fermentation Industries. 2018, 44(9): 41-47. https://doi.org/10.13995/j.cnki.11-1802/ts.017076

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  The aim of this study was to screen lactic acid bacteria (LAB) inhibiting Fusarium graminearum ACCC36938 and a strain LAB A14-2 with strong antifungal effect was obtained. The effects of different temperature, pH value and protease treatment on the antifungal activity of LAB A14-2 were further studied. The results showed that the pH value had the greatest effect on the antibacterial activity of LAB A14-2, and non-protein heat-sensitive substances also had some antifungal activity. In order to investigate the effect of LAB A14-2 on the biosynthesis of deoxynivalenol (DON), LAB A14-2 and Fusarium graminearum were co-cultured on wort medium and DON content changes were analyzed. The results showed that LAB culture and supernatant were able to inhibit the growth of Fusarium graminearum and significantly reduce the amount of DON synthesis, but LAB cell can't bind DON. Finally, physiological and biochemical characteristics and molecular identification of LAB A14-2 showed that it was Lactobacillus plantarum.
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  Screening of a bacteriocin-producing lactic acid bacteria and characteristics of the bacteriocin

  SUN Jie, JIANG Jie, FEN Bin-bin, KONG Ling-Min, WANG Zhao, WEI Chun

  Food and Fermentation Industries. 2018, 44(9): 48-52. https://doi.org/10.13995/j.cnki.11-1802/ts.017321

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  Three lactic acid bacteria with strong antibacterial activity were selected from traditional fermented foods. The activity of bacteriocin produced by the strain identified and named as Lactobacillus plantarum WZS02 was only reduced by about 8% after being treated at 121 ℃ for 30 min. Ionic exchange and preparative liquid chromatography were used to separate and purify the bacteriocin produced by this strain. The titer and antibacterial spectrum of bacteriocin WZS02 were determined. When 1 mg/mL Nisin standard (1 000 IU/mg) was used as a reference, the titer of the fermentation broth of strain WZS02 was 9 097 IU/mL with Escherichia coli as the indicator, and 2 796 IU/mL with Staphylococcus aureus as the indicator. It was found that the bacteriocin WZS02 had strong resistance to Gram-negative and positive bacteria. The bacteriocin has a strong application potential.
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  Effects of three Lactobacillus plantarum strains on gut microbiota in metabolic syndrome rats

  ZHU Guang-su, WANG Gang, WANG Yuan-yuan, MA Fang-li, ZHAO Jian-xin, ZHANG Hao, CHEN Wei

  Food and Fermentation Industries. 2018, 44(9): 53-60. https://doi.org/10.13995/j.cnki.11-1802/ts.017147

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  The effects of three L. plantarum strains from different sources on intestinal microflora in rats with metabolic syndrome induced by high-fat-high-sucrose(HFHS)diet were evaluated. Three L. plantarum strains from different sources were individually administered to rats fed a HFHS diet for 12 weeks. Using commercial probiotic Lactobacillus rhamnose GG as a strain control, faecal samples were collected at the end of the experiment. The microbial diversity and composition were measured by Illumina Miseq Sequencing. L. plantarum CCFM591 significantly increased the abundance and microbial diversity of intestinal microbiota by α diversity analysis. PCoA analysis showed that HFHS diet changed the overall structure of microbial community. L. plantarum supplementation displayed various effects on the recovery of gut microbiota dysbiosis. Metagenomic analysis showed that CCFM591 dramatically decreased the ratio of Firmicutes/Bacteroidetes and Proteobacteria/Bacteroidetes induced by HFHS diet. Supplementation with L. plantarum increased the relative abundance of Lactabacillus, and decreased the abundance of Blautia,Coprococcus,Roseburia and [Ruminococcus] at genus level. L. plantarum CCFM591 showed a strong capacity in regulating the gut microbiota dysbiosis induced by HFHS diet.
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  Protection of Lactobacillus ALDH activity by sodium alginate microcapsule during gastrointestinal digestion in vitro

  WAN Yin, LUO Cheng, ZHANG Hong-ting, GUO Shuai-ling, PI Xiao-wen, TONG Huo-yan, FU Gui-ming

  Food and Fermentation Industries. 2018, 44(9): 61-65. https://doi.org/10.13995/j.cnki.11-1802/ts.015646

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  In this paper, microcapsules of two Lactobacillus strains producing acetaldehyde dehydrogenase (ALDH), Lactobacillus plantarum and Lactobacillus acidophilus, were prepared using calcium chloride extrusion technique with sodium alginate and skimmed milk powder as encapsulants. The protective effect of microcapsules on acetaldehyde dehydrogenase in artificial gastric and intestinal succus in vitro was examined. The results showed that the average particle size of double-Lactobacillus alginate microcapsules was 1.14 mm, the appearance of which was round and full, and the embedding rate reached 99.8%. The ALDH activity from Lactobacillus microcapsules maintained 95% and 73.4% in the artificial gastric succus system after 90 min and 180 min, respectively. However, the ALDH activity of free bacteria in the artificial gastric succus system decreased to zero after 30 min. In the artificial intestinal succus, caalginate embedded Lactobacillus microcapsules had favorable enteric solubility. The retention rate of the ALDH activity was still 97.8% and 86.5% after digestion for 30 min and 50 min.
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  Hydrophobicity and foaming stability analysis of rice beer protein

  CAO Rong-kun, LI Jia-tai, WANG Jin-jing, ZHENG Fei-yun, NIU Cheng-tuo, LIU Chun-feng, LI Yong-xian, LI Qi

  Food and Fermentation Industries. 2018, 44(9): 66-70. https://doi.org/10.13995/j.cnki.11-1802/ts.017253

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  Rice is an important adjunct during beer brewing. Adding rice changed the concentration and physicochemical properties of beer protein. In this study, the effect of adding rice on the hydrophobicity and foaming stability of protein was mainly investigated. With the increase of the amount of rice addition from 10% to 30%, the hydrophobic index of beer protein gradually decreased from 118.86 to 103.87, the foaming stability of protein increased from 62.14% to 68.25%. The beer protein from rice was analyzed by SDS-PAGE. It was found that rice beer contains less protein Z and a certain amount of RAG2 protein, which had an effect on beer foam stability.
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  Effects of different starter cultures on the inhibition of harmful biogenic amine content and free fatty acids release of fermented sausages

  WANG De-bao, WANG Xiao-dong, KANG Lian-he, LIANG Jun-fang, NA Qin, WANG Li-mei, ZHANG Yuan-yuan

  Food and Fermentation Industries. 2018, 44(9): 71-77. https://doi.org/10.13995/j.cnki.11-1802/ts.016881

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  By inoculating Lactobacillus sake and Staphylococcus xylosu, the test was divided into single Lactobacillus acidophilus group and mixed fermentation agent group. The natural fermentation group was used as control to explore the effect of starter cultures on the pH, Activity Water (Aw), nitrite, protein decomposition (PI), harmful biogenic amine (BAS) content and free fatty acid release of fermented sausage during fermentation and ripening processing. The results showed that adding combined starter cultures could quickly reduce the pH of the sausage. Through 60h fermentation, pH value of the combined group dropped to 4.85, which was lower than fermented meat products safety of pH 5.3. Rapid decrease of pH value also resulted in higher Aw decline rate in the compound group compared with the other two groups. The content of nitrite in the compound group was 11.30 mg/kg after 37 d, which was significantly lower than the national safety regulation of 30 mg/kg (p<0.01). From 0.5 to 9 days, the order of fermented sausages protein decomposition index from high to low was as follows: the combined groups> the single >the control. From day 3 to day 9, the content of putrescine, tyramine and histamine were changed significantly. The total content of the mixed group BAS were sharp decline during the late stages of sausages maturation. In this process, order of free fatty acids presented in the mixed group from high to low was as follows: monounsaturated fatty acid (MUFA) content>polyunsaturated fatty acid (PUFA)>the saturated fatty acid. In conclusion, addition of compound fermentation agents can effectively decrease pH and Aw and reduce the content of nitrite, saturated fatty acids and harmful BAS of the sausages. In the late stage of drying, the compound agents played a key role in in unsaturated fatty acids release.
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  Preparation and binding characteristics of dummy molecularly imprinted polymers

  LI Yao, HE Ye-zi, CHEN Xiao-long, KAN Jian-quan

  Food and Fermentation Industries. 2018, 44(9): 78-83. https://doi.org/10.13995/j.cnki.11-1802/ts.016391

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  In order to obtain the numb-taste components of Zanthoxylum in an economic and efficient way, molecular imprinting polymers (MIPs) were prepared through bulk polymerization using dummy template(LM₂) as molecule template. The adsorption dynamic curve of MIPs displayed that adsorption of numb-taste components of Zanthoxylum on MIPs could reach equilibrium within 10h, and the recognition factor (α) was 2.53. The adsorption isothermal curves of MIPs and NIPs showed that adsorption quantity of numb-taste components of Zanthoxylum in the cavity formed by MIPs was higher than that of NIPs. There are two kinds of the binding sites between imprinted polymer and numb-taste components. The result shows that using the dummy template(LM₂) as the template molecule, SMIP has a better imprinting effect.
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  Preparation of Silicalite-1/PDMS membrane and its application in separating characteristic aroma in black tea

  ZHANG Jing-han, NI Fang, YU Jun-ya, YAO Zhong, SHAO Zeng-lang, SUN Yun, ZHU Ben-wei, ZHONG Liang

  Food and Fermentation Industries. 2018, 44(9): 84-90. https://doi.org/10.13995/j.cnki.11-1802/ts.016192

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  Silicalite-1 filled polydimethylsiloxane (PDMS) membranes (Silicalite-1/PDMS) were prepared by coating method, and used for separating volatile aromatic compounds from black tea by pervaporation (PV). The pervaporation performance of Silicalite-1/PDMS membrane was investigated in ethanol-water system. The results showed that Silicalite-1 could decrease ethanol flux, while improved separation remarkably. Silicalite-1/PDMS membrane was then applied in pervaporation separation of methyl salicylate, linalool and benzaldehyde, which are characteristic aroma components in black tea. The results showed that Silicalite-1/PDMS hybrid membrane which contained 5% (mass) Silicalite-1 displayed significant improvement in permeable flux and separation factor than PDMS/PVDF membrane. When using Silicalite-1/PDMS membrane to replace PDMS/PVDF membrane for separation at 50 ℃ and the flow rate of 0.32 L/min for 5 h, the flux of methyl salicylate, linalool and benzaldehyde increased by 50.50%, 176.10% and 197.90% respectively, and the separation factor increased by 23.50%, 17.80% and 62.70%, respectively. In addition, the performance of Silicalite-1/PDMS membrane in separating and enriching volatile aroma components in actual black tea was tested. When the experiment was conducted at 50 °C and the flow rate was 0.32 L/min for 5 h, the recovery rates of methyl salicylate, benzaldehyde and linalool were 96.67%, 86.42% and 84.91% respectively. The result showed that Silicalite-1/PDMS membrane had a better performance.
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  Study of low sensitization and antiallergic activity of oyster peptides and salmon skin collagen peptides

  FANG Lei, LI Guo-ming, XU Shan-shan, WANG Jing, MA Yong, CAI Mu-yi, GU Rui-zeng, LU Jun

  Food and Fermentation Industries. 2018, 44(9): 91-97. https://doi.org/10.13995/j.cnki.11-1802/ts.016203

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  Based on the analysis of amino acid composition and molecular weight distribution of oyster peptides and salmon skin collagen peptides, the antiallergic activity and sensitization of two kinds of food-origin oligopeptides were evaluated. The results showed that the oyster peptides and salmon skin collagen peptides were rich in essential amino acids. The peptide content for molecular weight less than 1 000 u was more than 88.5%, mainly in the range of 140-500 u. The main components are dipeptide and tripeptide which are easy to be absorbed. The antiallergic study compared oyster peptides, salmon skin collagen peptides, wheat peptides and corn peptides.It was found that four kinds of oligopeptides can inhibit the activity of hyaluronidase, and IC₅₀ values were 51.47, 79.37, 89.57 and 107.01 mg/mL, respectively. The antiallergic effect of oyster peptides was the strongest, followed by collagen peptides, and corn peptides. The antiallergic activity of oyster oligopeptide and salmon skin collagen oligopeptide further analysis showed anti-allergic activity was negatively correlated with molecular weight of oligopeptide and had some positive correlation with hydrophobic amino acids. The ELISA results showed that sensitization of oyster peptides and salmon skin collagen peptides were significantly decreased compared with the corresponding proteins. The sensitization of oligopeptides with more hydrophobic amino acids was less than those with more hydrophilic amino acids. This study verified antiallergic property and low sensitizing effects. It provided some theoretical support for the development of oyster peptides and salmon skin collagen peptides in food and medicine.
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  Effect of salt treatments on rheological and gelation properties of pork meat emulsions

  SUN Di, DENG Ya-min, ZHENG Duo-duo, XU Shuai-qiang, SHAO Jun-hua, LIU Deng-yong

  Food and Fermentation Industries. 2018, 44(9): 98-104. https://doi.org/10.13995/j.cnki.11-1802/ts.016409

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  Color, water-holding capacity, rheological and texture properties analysis were tested to evaluate the effect of salt treatments on pork meat emulsions. Meat batters were made into four different groups: NaCl, polyphosphates, NaCl and polyphosphates, and a control group. Compared with the control group, cooking loss in salt group decreased (p＜0.05), resilience and viscoelasticity increased (p＜0.05); the hardness, thickness, chewiness and elasticity had no significant difference with t salt and polyphosphates combination group (p＞0.05); the denatured initiation temperature of proteins in meat emulsions was reduced, and modulus of elasticity in polyphosphates group was lower at the end of gelation process. The cooking loss was significantly (p＜0.05) reduced, the overall viscoelasticity was better and section structure of gel profile was compact. It showed that salt and polyphosphates had synergistic effect on emulsions so that the viscoelasticity and gel retention and texture property were much better than use them separately.
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  Changes of physical and chemical properties and bioactive substances during the noni temperature-controlled fermentation

  HAO Yu-jie, MAO Bing-yong, CUI Shu-mao, YI Mei-hua, HONG Qi-en, CHEN Wei, ZHAO Jian-xin

  Food and Fermentation Industries. 2018, 44(9): 105-109. https://doi.org/10.13995/j.cnki.11-1802/ts.017176

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  Fermented noni juice is a kind of nutritional supplements with unique flavor. Noni fruit is generally fermented in a sealed container. In this study our research focused on the changes of physical and chemical properties and bioactive substances during the noni fermentation, including pH, total soluble solids, organic acids, total carbohydrates, polyphenols and volatile substances. The results showed that noni fermentation could be divided into four stages. Before 60 days, pH and polyphenols decreased gradually. Total titratable acid and the total soluble solids increased, and total carbohydrates and the iridoids fluctuated. The properties of noni juice were basically stable after 60 days. During fermentation, typical flavor substance like hexanoic acid and octanoic acid changed little. Pungent flavor like 2-methyl butyric acid increased and fruity and pleasant flavor like 2-heptanone decreased. Therefore, it was advised to shorten the fermentation time to improve the qualities of noni juice.
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  Effect of different drying methods on volatile components in Pixian Douban

  LIU Yan, WANG Xue-mei, TAO Xuan, ZHANG Da-feng, CHE Zhen-ming, LIU Ping

  Food and Fermentation Industries. 2018, 44(9): 110-116. https://doi.org/10.13995/j.cnki.11-1802/ts.017195

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  In this work, headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (GC-MS) was used to study the effects of oven drying(OD), microwave vacuum drying(MVD), and freeze drying (FD) methods on the volatile components of Pixian Douban. 59 compounds in Pixian Douban were identified by GC-MS. The major volatile compounds were alcohols, acids and esters. 46 and 51 kinds of substances were detected in OD and MVD Pixian Douban, respectively. Ingredients have different degree of change after drying. Freeze drying could retain more phenol and esters from original sample. Sensory evaluation results showed that freeze drying lost more soy sauce like flavor and had a pungent and mold flavor. OD and MVD didn′t change aroma type of Pixian Douban, the aldehydes and pyrazine resulted from heating during MVD actually enhanced the aroma of Pixian Douban powder.
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  Effects of lactic acid bacteria on quality and antibacterial properties of mulberry puree

  SU Neng-neng, GUAN Qian-qian, PENG Zhen, XIAO Yang-sheng, YU Hong, CHENG Hao, XIONG Tao

  Food and Fermentation Industries. 2018, 44(9): 117-124. https://doi.org/10.13995/j.cnki.11-1802/ts.017430

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  The physicochemical property, volatile components and antibacterial properties in mulberry fermented by Lactobacillus plantarum NCU137 were determined. Results showed that Lactobacillus plantarum NCU137 were well adapted to the mulberry pulp. Its counts could still remained 10¹⁰ CFU/mL and produced 16.73 g/L lactic acid after fermentation for 60 h. The pH value and sugars content significantly decreased compared with the blank samples (except sucrose). Free amino acids declined from 88.10 mg/100 g to 19.12 mg/100 g, except for methionine and glutamate. In addition, aroma components were detected and classified into 4 groups including esters (23), alcohols (10), olefine acids (8) and other classes (4) by gas chromatography coupled with mass spectrometry, wherein 16 species disintegrated and 20 species appeared in the metabolism of lactic acid bacteria. The variety and proportion of volatile components improved mulberry via fermentation. Moreover, the antibacterial properties of fermented mulberry were significantly increased due to metabolism of lactic acid bacteria. In conclusion, the metabolism of lactic acid bacteria has important influence on the physicochemical properties of mulberry, and these results can provide some reference and theoretical basis for mulberry production in the future.
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  Isolation and enumeration of Lactobacillus plantarum in dairy products

  ZHANG Yao-guang, LI Xing-jia, QU Ya-li, CHAI Yan-bing, LI Fei, ZHAO Yuan-yuan, YANG Chun-jie

  Food and Fermentation Industries. 2018, 44(9): 125-129. https://doi.org/10.13995/j.cnki.11-1802/ts.015433

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  According to the sensitivity to antibiotics, acidic ability and the carbon source utilization of lactic acid bacteria, the LP-MRS medium for the isolation and enumeration of 9 Lactobacillus spp., the specificity of the medium was evaluated. The inhibiting effect was verified through the quantitative comparison of the Lactobacillus plantarum on LP-MRS medium and MRS medium. The results showed that LP-MRS medium could isolate Lactobacillus plantarum from Lactococcus lactis subsp. lactis, Streptococcus thermophiles, Lactobacillus helveticus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus. There was no inhibition of Lactobacillus plantarum. This method is simple, low-cost, and can be widely used in the separation and counting of Lactobacillus plantarum in dairy products.
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  Optimization of the fermentation parameters for Echinocandin B production in 5 L bioreactor

  HU Xiao-long, QIN Hai-bin, WU Xu-ping, MAO Jian, ZOU Shu-ping, NIU Kun

  Food and Fermentation Industries. 2018, 44(9): 130-135. https://doi.org/10.13995/j.cnki.11-1802/ts.017467

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  Echinocandin B (ECB) is the key precursor of anidufungin, mainly synthesized by microbial fermentation. In this experiment, the scale-up conditions of Aspergillus nidulans ZJB09223 for ECB fermentation was optimized in the fermentor. The effects of different types of agitating paddles, stirring speed and aeration volume on the Echinocandin B fermentation were investigated to achieve the basic conditions of industrialization. The comparison of different impeller types showed that flat-straight leaf disc tubine type agitator was more suitable for ECB fermentation process. The optimum aeration amount was 1.7 VVM, and the stirring speed was 600 r/min in the first 6 days and 400 r/min in the next 9 days to obtain the best results of 608 mg/L, which was 193% higher than that under the original conditions.
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  Preparation and stability of kiwi seed oil microcapsules

  XU Shan-shan, LIU Wen-ying, LU Lu, CAO Ke-lu, WANG Jing, GU Rui-zeng, LU Jun, CAI Mu-yi

  Food and Fermentation Industries. 2018, 44(9): 136-141. https://doi.org/10.13995/j.cnki.11-1802/ts.016231

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  Kiwi seed oil microcapsules was prepared by spray drying with kiwi seed oil as core material, corn peptides as wall material, and Tween-20 as emulsifier. Based on single factor experiment, the optimum process condition was as follows:mass ratio of core material to wall material 1∶2, the concentration of solid content 15%, the air inlet temperature 160 ℃ and the rate of high-speed shear 6 000 r/min. Under these premium conditions, the encapsulation efficiency of kiwi oil was 94.06%.The physical and chemical properties of microcapsules were analyzed, and electron microscope and IR analysis were carried out. The results showed that the microcapsules of kiwi seed oil had good solubility and stabilities.
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  Processing technology and analysis of the volatile compounds of mutton flavor

  LI Cong, XIANG Heng-xu, JING Si-qun, ZHANG Meng-fan, RADIL·Abla, ZONG Wei

  Food and Fermentation Industries. 2018, 44(9): 142-148. https://doi.org/10.13995/j.cnki.11-1802/ts.015811

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  The processing of mutton flavor prepared by Maillard reaction was optimized using enzymatic hydrolysis solution of corn gluten meal, controlled oxidation mutton fat and D-xylose as main raw materials. The flavor components and the acceptability were analyzed. Based on the single factor experiment, the optimum technology of controlled oxidative mutton fat and the best conditions of Maillard reaction were determined by orthogonal experiment. The flavor components of mutton flavor were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometer ( HS-SPME-GC-MS) analysis. The acceptability of mutton flavor was obtained by fuzzy comprehensive evaluation method. The results showed that the optimum technology of controlled oxidation mutton fat was oxidized for 4.0 h at 135 ℃ with ventilatory capacity of 0.30 m³/(kg·h). The best conditions of Maillard reaction was: temperature 120 ℃, initial pH 6.5, reaction time 2 h. Total of 24 kinds of flavor substances were monitored from the volatile components of mutton flavor, including nine heterocycles (88.93%), six acids (4.98%), three ketones (0.58%), two aldehydes (0.61%), one lipid (0.14%), one phenols (2,12%) and one kind of amine (0.36%). The results of fuzzy comprehensive evaluation method showed that consumer's acceptance rate for mutton flavor was 69%.
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  Study of fat and protein oxidation in lamb ham drying maturation process

  MUKADDAS Muhtar, JUEKEN Ani wa shi, BATUR Ablikim

  Food and Fermentation Industries. 2018, 44(9): 149-155. https://doi.org/10.13995/j.cnki.11-1802/ts.016298

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  Dry cured lamb biceps femoris was used as experimental material and 2, 4 dinitrophenylhydrazine and barbituric acid were used in determination of protein and fat oxidation and color changes. The results showed that during drying maturation, the content of carbonyl increased sharply and then decreased slowly (p<0.05), mercapto content decreased (p<0.05). MDA content increased sharply first and then slowed down (p>0.05). Peroxidation value increased and then decreased (p<0.05). There was a significant positive correlation between protein and fat oxidation (p<0.05). The changes of protein oxygen and fat oxidation were significantly correlated with the color of lamb ham (p<0.01).
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  Influence of partial replacement of NaCl with KCl on lipid oxidation and fatty acid composition of cured meat

  ZHANG Wei-yue, XIA Yang-yi, HOU Bai-hui, HE Cui

  Food and Fermentation Industries. 2018, 44(9): 156-162. https://doi.org/10.13995/j.cnki.11-1802/ts.015562

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  KCl was used to partially replace NaCl (20%-50%) in dry-cured meat, and its effect on lipid oxidation and fatty acid composition was studied. The results showed that the Na⁺ content in cured meat decreased significantly (p<0.01) with the substitution ratio increasing, the POV and TBA values of substitute group decreased significantly (p<0.01) and were bneficial to improve the antioxidant properties of bacon. However, when NaCl was replaced by KCl, the content of intramuscular total lipids and phospholipids decreased, and free fatty acids content increased. Also, compared with the control group, the content of C16∶0, C16∶1 and C18∶1 of substitute group was higher, the content of C18∶2 of substitute group was lower, and with the increase of substitution ratio, the content of C16∶0 and C16∶1 increased significantly (p<0.01), and C18∶2 content decreased significantly (p<0.01). Furthermore, with the substitution ratio increased, the content of MUFA increased significantly (p<0.01), and the content of PUFA decreased significantly (p<0.01). Therefore, after partial replacement of NaCl with KCl, the fatty acid of bacon changed significantly, and this will affect the flavor of bacon.
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  Effects of different plant polyphenols on the content of N-nitrosamine in chicken pie during refrigeration

  WU Si-min, HUANG Li, REN Xiao-yun, LIU Jun-li, WANG Xing-rui, YAN Jin, ZHANG Dan, ZHANG Cong-cong

  Food and Fermentation Industries. 2018, 44(9): 163-169. https://doi.org/10.13995/j.cnki.11-1802/ts.016317

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  The objective of the present study was to investigate the effect of different plant polyphenols on the inhibition of oxidation and nitrosamines in chicken pie products during refrigeration. The purpose of the study was to improve the safety of meat products. Broilers were fed with carnosic acid, chlorogenic acid, catechin (100 mg/kg, 100% purity), and vitamin E 200 mg/kg for three weeks before slaughtered. The breast and thigh meat from each group were grounded and mixed with nitrite and stored in 4℃ for 0 to 21d, the oxidative degree and N-nitrosamines were determined. Results showed that plant polyphenol feeding had no significant effect on the basic ingredients of chicken pie (p>0.05), with the extension of storage time, carnosic acid significantly inhibited the increase of TBARS and carbonyl content (p<0.05) compared with the control group, but no remarkable effect on pH and water holding capacity (p>0.05); the inhibition ratio of polyphenols on nitrite were not remarkable (p>0.05),but catechin can remarkably inhibited NDMA and NDEA production (p<0.05). Compared with the control group, the inhibition effect of V_E, chlorogenic acid, catechinic acid and carnosic acid group on nitrosodimethylamine (NDMA) were 10.74%, 0.38%, 28.34% and 6.64% respectively; and the inhibition effect on nitrosodiethylamine (NDEA) were 9.36%, 18.88%, 20.02% and 12.94%, respectively. Therefore, adding plant polyphenol in chicken feeding can control the quality and N- nitrosamine content in meat products.
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  The influence of oxidized potato starch on the quality of emulsified sausages

  ZHOU Feng-chao, LI Yu-ru, ZHAO Jun-mei, JIANG Hao-yan, ZHANG Peng

  Food and Fermentation Industries. 2018, 44(9): 170-176. https://doi.org/10.13995/j.cnki.11-1802/ts.016258

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  Different amounts of native potato starch (NPS) and 0.2%(v/v) oxidant (0.2%OTPS) treated potato starch were added into the emulsion sausage. Their effects on water retention, oil retention, texture characteristics, water distribution, color, microstructure and sensory properties of emulsified sausage were investigated. The results showed that 0.2% OTPS had better water and oil retention, texture and water distribution than those of NPS. The bound water in the emulsion sausage was not affected by the type and amount of potato starch, while free water was gradually changed to immobilized water with starch added. With 0.2% OTPS, the internal moisture of the emulsion sausage was more stable and water holding capacity was stronger. The emulsified sausage had a better sensory score with 6% of 0.2% OTPS.
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  Effect of 24-epibrassinolide on fresh-cut lettuce browning

  QIAO Yong-xiang, XIE Jing, LEI Hao

  Food and Fermentation Industries. 2018, 44(9): 177-181. https://doi.org/10.13995/j.cnki.11-1802/ts.016322

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  The influence of 5 and 15 μmol/L 24-epibrassinolide(EBR) dipping treatment on the browning of fresh-cut lettuce under 4 ℃ cold store was studied. Results indicated that EBR could inhibit activities of polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL), and increase peroxidase (POD) activity. EBR 15 μmol/L dipping treatment had the best effect on browning inhibition. It reduced the browning index and delayed the accumulation of malondialdehyde content significantly during the storage period. The sensory score was up to 8.3 after 9 days, and the dietary value was lost after 12 days, while shelf-life of the control group was only 9 days. The results showed that EBR dipping treatment can inhibit the browning of fresh-cut lettuce and extend shelf-life. The study provides a new method for fresh-cut lettuce preservation.
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  Study on fresh-keeping pineapple chitosan coating by response surface methodology

  LI Chong-gao, HUANG Jian-chu, QIU Hong-mei

  Food and Fermentation Industries. 2018, 44(9): 182-187. https://doi.org/10.13995/j.cnki.11-1802/ts.016238

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  Using citric acid, sodium ascorbate and chitosan as materials, sensory evaluation, weight loss rate and acid-to-acid ratio as response indexes, response surface methodology was used to optimize the preservation effect of fresh-cut pineapple coating. The results showed that the chitosan coating can effectively maintain the sensory score, weight loss rate and solid-acid ratio of fresh-cut pineapple. By regression fitting, the multiple regression equation of sensory score, weight loss rate and ratio of solid to acid was obtained, which was significant by p value test. The optimum regression equation fitted to the above equation can predict the effect of coating on the quality of fresh-cut pineapple. When the optimal coating (chitosan 1.69%, citric acid 0.12% and sodium ascorbate 0.5%) was applied, fresh cut pineapple has the best quality. The experimental results show that sensory evaluation, weight loss rate and solid-acid ratio are similar to those predicted values, the product has bright yellow color, rich aroma and moderate sour and sweet taste.
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  Application of acetic acid to replace sulfur dioxide on Kyoho grape decay prevention

  PENG Yong, SUN Jia-jia, SHI Jing-ying, ZHANG Xin, WANG Qing-guo

  Food and Fermentation Industries. 2018, 44(9): 188-195. https://doi.org/10.13995/j.cnki.11-1802/ts.016236

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  In order to determine the optimum condition of acetic acid (AAC) fumigation in grape preservation and explore the possibility of replacing sulfur dioxide (SO₂), the effects of acetic acid fumigation frequency, fumigation concentration, fumigation temperature and time on the rate of decay and fruit drop were investigated. Acetic acid fumigation and SO₂ fumigation were compared on grape quality and antioxidant capacity. The optimum acetic acid condition fumigation conditions were: 8 μL/L AAC fumigation once for 2 h at 20 ℃. Its effect on grape decay and grape drop rate were the same as SO₂ treatments. In addition, under optimum fumigation condition, AAC and SO₂ significantly decreased decay rate and fruit drop rate compared with the control. AAC maintained the high solid acid ratio during the storage compared with SO₂ treatment. However, there were no significant differences between AAC and SO₂ in antioxidant capacity, total phenolics, flavonoid content and sensory quality. These results indicated that AAC was a good alternative to SO₂ for preserving ‘Kyohp’ grapes during cold storage. The research could provide a reference for the commercial application of AAC on grape preservation.
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  Effects of ethanol fumigation on color-protecting of Agaricus bisporus

  JIN Miao-miao, LI Yun-yun, ZHANG Hong-cui, ZHANG Min

  Food and Fermentation Industries. 2018, 44(9): 196-203. https://doi.org/10.13995/j.cnki.11-1802/ts.016520

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  The effect of 400 μL/L ethanol fumigation on color-protecting of postharvest Agaricus bisporus was studied. The results showed that 400 μL/L ethanol fumigation treatment could effectively reduce the respiration rate, superoxide radical production rate and relative conductivity, and inhibit the activities of polyphenol oxidase, peroxidase, phenylalanine ammonia-lyase and reduce the total phenol content. At the same time, it could effectively reduce reducing sugar content and free amino acid content. Therefore, it inhibit non-enzymatic browning caused by carbonyl ammonia reaction. The 400 μL/L ethanol fumigation treatment could effectively delay the color change of Agaricus bisporus during storage.
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  Optimization of ultrasonic-assisted extraction of eucommia ulmoides leaves Fu brick tea chlorogenic acid via response surface analysis and its hypoglycemic and antioxidant activities in vitro

  ZENG Qiao, WEI Cheng-bo, XIA Fei, LI Xiang

  Food and Fermentation Industries. 2018, 44(9): 204-211. https://doi.org/10.13995/j.cnki.11-1802/ts.018104

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  The eucommia ulmoides leaves Fu brick tea was used to extracted chlorogenic acid by ultrasonic-assisted method,the content of chlorogenic acid was determined by HPLC. On the basis of the single factor experiment,response surface methodology was used to optimize the extraction process,and evaluate the hypoglycemic and antioxidant activity in vitro. The results showed that the optimum condition were as follows:ultrasonic power 90 W,ethanol concentration 39%,extraction time 50 min, ratio of liquid to solid 25∶1 (mL∶g),and extraction temperature 60 ℃, under the best condition, the yield of eucommia ulmoides leaves Fu brick tea chlorogenic acid was 2.446 1%,and which was consistent with the predicted results,it showed that the extraction process is stable and feasible.When the eucommia ulmoides leaves Fu brick tea chlorogenic acid concentration was 1.4 mg/mL,the inhibition rate to α-pancreatic amylase was 83.26%, and when the eucommia ulmoides leaves fu brick tea chlorogenic acid concentration was 0.18 mg/mL, the inhibition rate to α-glucosidase was 96.80%.When the eucommia ulmoides leaves fu brick tea chlorogenic acid concentration was 24 μg/mL,the rate of scavenging DPPH radicals was 97.94% ,while the same concentration of Vc on the scavenging DPPH radicals was 96.90%,slightly lower than chlorogenic acid.and when the eucommia ulmoides leaves fu brick tea chlorogenic acid concentration was 0.28 mg/mL, the reducing power reached to 1.75,significantly higher than Vc.The results shows eucommia ulmoides leaves fu brick tea chlorogenic acid has good effect on hypoglycemic and antioxidant activity.
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  Optimization of protein extraction from Heterotrophic chlorella using thermo-alkaline

  HU Shou-zhen, BI Sheng-lei, HUANG Li-li, ZOU Ting-ting, GUO Le-le, YANG Di, ZHANG Nai-qun

  Food and Fermentation Industries. 2018, 44(9): 212-217. https://doi.org/10.13995/j.cnki.11-1802/ts.016436

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  Protein extraction from Heterotrophic chlorella before extracting oil can reduce its oil extraction cost. In this study, the protein extraction rate was used as an index, the hot alkali method was used to extract protein from Heterotrophic chlorella. Single factor test was used to determine the best level of main factors in the extraction process. Then the interaction of main factors was studied by orthogonal test. The results showed that the best extracting conditions were: NaOH 20%, solid-liquid ratio 50∶1, extraction time 60 min and extraction temperature 55 ℃. Under these conditions,the protein extraction rate of Heterotrophic chlorella was the highest of 55.24%. By hot alkali method, the extraction rate was high, the operation was simple and the cost was low. It has a good potential in industrial application. This study provides a reference for an economic maximization of Heterotrophic chlorella oil production.
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  Effects of different modifiers on the quality of cassava flour

  LI Pei, XIE Cai-feng, DING Hui-min, LU Hai-qin, HANG Fang-xue, GU Bi

  Food and Fermentation Industries. 2018, 44(9): 218-224. https://doi.org/10.13995/j.cnki.11-1802/ts.016384

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  Whole grain cassava flour and gluten, xanthan gum, and acetylated diamante phosphate were used in making noodles. The effects of different dosages of the above food additives on the gelatinization characteristics, thermal properties and microstructure, cooking loss and texture characteristics of cassava flour noodles were studied. The results showed that 6% wheat gluten, 9% acetylated diamante phosphate, 1.5% xanthan gum and 1% salt combination improved the quality of noodles. Under the above conditions, the noodle cooking loss is about 7.8%, the hardness of the whole texture parameter is about 207.5 g, the elasticity is about 0.964 and the viscosity is 5.924 g·s. Compared with wheat noodle, cassava whole flour noodle are more soft, elastic and sticky are similar to wheat noodle, recovery rate are higher. The cooking loss of cassava noodle is slightly higher than wheat noodle. The noodle overall quality was improved and met the industry standard of LS/T 3212-2014.
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  Isolation and identification of bitter-tasting trihydroxyoctadecenoic acids in Baijiu(Chinese liquor)

  ZHAO Teng-fei, CHEN Shuang, LI Hua-zhong, XU Yan

  Food and Fermentation Industries. 2018, 44(9): 225-231. https://doi.org/10.13995/j.cnki.11-1802/ts.017511

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  The non-volatile component of Baijiu (Chinese liquor) has an important effect on overall flavor of the liquor. This study applied taste dilution analysis (TDA) to analyze the taste compounds in non-volatile component of Chinese Moutai-flavor type liquor. The experiment used human taste as a guide, combining with solid phase extraction and high performance liquid chromatography separation, to screen three taste-active fractions in non-volatile component of the liquor sample. These fractions were further analyzed by means of high resolution mass spectrometry and nuclear magnetic resonance. For the first time, bitter-tasting compounds 9,10,13-trihydroxyoctadec-11(E)-enoic acid (1) and 9,12,13-trihydroxyoctadec-10(E)-enoic acid (2) were identified in Chinese liquor. Based on ultra-high performance liquid chromatography-tandem mass spectrometry, a precise quantitative method for detection of the two trihydroxyoctadec acids in Chinese liquor was developed. The quantitative result revealed that compounds 1 and 2 were distributed in Chinese Moutai, strong and light-flavor type liquor samples (n=6), with range of 1.8-265.3 and 2.2-111.3 μg/L, respectively. Moreover, their concentrations in Moutai-flavor type liquor samples were significantly higher than those of other flavor types (p<0.01).
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  Analysis of genetic relationship of Vitis vinifera resources by SSR markers

  MA Wen-rui, YAN Mi, LIU Ye-wei, JIANG Wei, QUAN Li, WANG Xue-wei, WU Yun, XUE Jie

  Food and Fermentation Industries. 2018, 44(9): 232-238. https://doi.org/10.13995/j.cnki.11-1802/ts.016844

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  10 kinds of Vitis vinifera were used as raw material to analyze genetic relationship and diversity of Various types of vitis vinifera resources by simple sequence repeats (SSR) molecular marker technique. Twelve pairs of polymorphic primers were used for SSR amplification. 213 DNA fragments were generated and all of them were polymorphic bands. The genetic similarity coefficient of SSR amplification results were analyzed by NTSYSpc2.10e software and the genetic similarity coefficient was 0.71 to 0.85 with the average genetic similarity coefficient of 0.76. The clustering dendrogram constructed by unweighted pair-group method with arithmetic mean (UPGMA) method indicated that 10 Vitis materials could be divided into two major groups at the similarity coefficient of 0.73. This study showed that SSR molecular marker analyzed the genetic diversity of different kinds of Vitis vinifera from the molecular level and revealed the relationship between different materials. After alleles assignment,there were only 6 pairs of primers selected out for the construction of germplasms molecular ID. At the same time, high polymorphism, good repeatability of VrZAG79, VrZAG62, VVMD27, VVMD5 and VVS2 primers were selected to establish SSR sites of fluorescence spectra of different varieties and thus construct SSR fingerprint database of Vitis vinifera, which provided a reference for the detection and identification of authenticity and purity of grape varieties and wine.
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  Volatile components in air packaged and vacuum packaged Mirror carp during - 2 ℃ storage

  GAO Na-na , LI Ting-ting, WANG Dang-feng, GUO Jing-wen, HUANG Jian-lian, YU Xiao-jun, DING Hao-chen, WANG Fu-qing, LI Jian-rong

  Food and Fermentation Industries. 2018, 44(9): 239-246. https://doi.org/10.13995/j.cnki.11-1802/ts.016338

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  Headspace solid phase microextraction followed by gas chromatography-mass spectrometry as well as electronic nose were used in the analysis of air and vaccum packaged Mirror carp to study the changes of volatile components during storage at -2 ℃. Principal component analysis of electronic nose showed significant differences of response indexes among samples, but no obvious change in flavor . A total of 98 volatile compounds were identified by HS-SPME-GC-MS, mainly composed of aldehydes, alcohols and hydrocarbon compounds. In air packaged product, the relative content of aldehydes showed an increasing trend, and the relative content of alcohols increased first and then decreased. The relative content of alkanes decreased gradually, and the relative contents of esters and the other volatiles fluctuated irregularly. In the vacuum packaged group, the relative contents of aldehydes and alcohols were significantly less than in the air packaged group, the contents of fishy odorants components of hexanal and 1-hexyl alcohol decreased significantly, and the proportion of acid increased in the later storage period. The results of sensory assessment and microbiological test showed that the treatment of vacuum packaging could delay the increase of total viable counts and the reduction of sensory quality. In summary, vacuum packaging reduced fishy smell and the other bad smell volatile compounds to a certain degree.
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  The investigation of inorganic arsenic and mercury in aquatic products of Zhejiang province and their dietary risk assessment

  MENG Chun-ying, ZHANG Xiao-jun, HUANG Li-ying, GU Jie, MEI Guang-ming

  Food and Fermentation Industries. 2018, 44(9): 247-253. https://doi.org/10.13995/j.cnki.11-1802/ts.016015

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  The contents, distributions and variation features of inorganic arsenic and mercury in aquatic products (shellfish, crustaceans, cephalopods and fishes) were analyzed and discussed. The samples were collected from coastal cities and sea near Zhejiang province in 2016. The degree of heavy metal pollution in aquatic products was evaluated by single factor pollution index (P_i). A preliminary assessment of safety of heavy metal in aquatic products was finished based on comparisons between heavy metal intake from aquatic products and adult acceptable daily intake. The detection rate of inorganic arsenic in aquatic products was 25.1% and shellfish was accounted 88.7% of the total. The inorganic arsenic was not detected in shrimp, squid, turtle and fish. The highest detection rate was Cyclina sinensis of 65.6%, but no sample exceed the national standard. Inorganic arsenic content in Sinonovaculaconstrzcta was the highest of 3.7%, higher than the national standard. The detection rate of Hg was 100%. Mercury in fishes was the highest. Arca Granosa has the highest mercury in shellfish, and the average was 0.03 mg/kg. Scylla serrata has the highest mercury content with an average of 0.04 mg/kg. Sepioidea has the highest mercury content in cephalopods. Inorganic arsenic content was much higher than mercury content in shellfish. There was no significant difference in mercury among species(p>0.05). The content of inorganic arsenic was significantly different among species (p<0.05). The inorganic arsenic contents in the Sinonovacula constrzcta and Tegillarca granosa were in the range of slightly polluted. Mercury and inorganic arsenic of HQ is far less than 1, which will not endanger human health.
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  Study key lipids in Eriocheir sinensis by establishing a thermal oxidation system using MMSE-GC-MS combined electronic nose

  FU Xue-yan, WU Na, YUAN Kai, WANG Xi-chang

  Food and Fermentation Industries. 2018, 44(9): 254-261. https://doi.org/10.13995/j.cnki.11-1802/ts.016217

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  The thermal oxidation system (conditions: temperature, time, water, oxygen) of key lipids in female Eriocheir sinensis was established based on volatile compound analysis. The establishment of vitro model can provide a reaction condition for the research of oxidation degradation characteristics of lipids. The new adsorption material-Mono Trap, combined with gas chromatography mass spectrometry (GC-MS) was used to extract volatile compounds during the heat treatment of female crab gonads and hepatopancreas. Furthermore, electronic nose combined with principle components analysis (PCA) and radar picture analysis was used to optimize water and oxygen of Triglyceride (TG) and Phosphatidyl ethanolamine (PE). The results indicated that the optimal condition of thermal oxidation for TG and PE were: TG: 100 ℃, 25 min, 6 μL water, aerobic conditions; PE: 100 ℃, 25 min, 0 μL water, aerobic conditions.
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  Simultaneous determination of γ-hydroxybutyrate and its precursor in beverages by ultimate performance liquid chromatography-mass spectrometry

  GONG Lei, HAN Zhi, LIU Jie, ZHU Xiao-ling, WANG Hui-xia, PENG Qing-zhi

  Food and Fermentation Industries. 2018, 44(9): 262-269. https://doi.org/10.13995/j.cnki.11-1802/ts.016215

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  A ultimate performance liquid chromatography-mass spectrometry (UPLC-MS/MS) method for the qualitative and quantitative determination of γ-hydroxybutyrate(GHB), γ-butyrolactone(GBL) and 1,4-butanediol(1,4-BD) in beverage was established. The samples were diluted by different multiples and filtered with 0.22 μm membrane. Three compounds were separated in 10 minutes on a column of Thermo Gold C₁₈(150×2.1 mm,3.0 μm) with gradient elution using 2 mmol/L ammonium acetate(A) and acetonitrile(B) at 0.20 mL/min.Samples were monitored via multiple reaction monitoring (MRM) model.External standard curve was used for quantitative analysis. The method exhibited a linear range of 0.5-10.0 μg/mL(r>0.99) for all compounds and the limits of detection(LOD) was 0.5μg/mL. The recoveries of GHB, 1,4-BD and GBL were 81.1%-87.7%, 98.5%-99.8% and 107.5%-116.2%, respectively, and relative standard derivation(RSD) ranges were 3.3%-5.7%, 3.7%-5.3% and 3.5%-5.1%(n=6), respectively. The RSD of accuracy, repeatability, stability and recovery of the method were all less than 6%(n=6). The method was sensitive, simple and rapid, and can be applied to the detection of target substances in different beverages.
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  Evaluation of nutrition, polyphenols and their antioxidant activities in Pixian bean paste

  YUAN Xu, WU Xiao-yu, LI Wei-li, WANG Qing-hui, LIU Ping, LIN Hong-bin, CHE Zhen-ming, WU Tao

  Food and Fermentation Industries. 2018, 44(9): 270-274. https://doi.org/10.13995/j.cnki.11-1802/ts.016266

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  The nutrition components, polyphenol and antioxidative activity of 10 commercial Pixian bean pastes were studied and compared. Results showed that a significant difference in nutrition composition and antioxidant activity. The highest total polyphenol content (5.385 mg GAE/g) was about 2.4 times than the lowest and the total flavonoid content (2.298 mg RE/g) was 3.5 times difference between the highest and the lowest. The minimum DPPH free radical scavenging activity IC_DPPH50 was 7.662 mg/mL and ferric reducing-antioxidant power was 45.967 μmol V_C/g. The total flavonoid and polyphenol in bean paste demonstrated positive correlations with DPPH free radical scavenging ability and ferric reducing-antioxidant power. Polyphenol and flavonoid may be the main antioxidant substances in bean paste. This study provides theoretical support for improvement of Pixian bean paste as well as other functional foods development in the future.
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  Application and development of nano antimicrobial agent in food

  LU Ling, LI Li, LUO Zi-sheng

  Food and Fermentation Industries. 2018, 44(9): 275-281. https://doi.org/10.13995/j.cnki.11-1802/ts.017350

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  Microorganism growing on the food surface not only spoils and deteriorates food, but also affects the presentation, quality and safety of food. Nanotechnology has a huge potential for development in the fields of food, agriculture and medicine, due to its excellent advantages such as size effect and surface effect. In this paper, the antimicrobial properties and mechanisms of Nanoparticles (NPs) as antimicrobial agents such as nano-ZnO, nano-TiO₂, nano-MgO, nano-CaCO₃ and nano-sorbic acid were reviewed. The approaches employing NPs as effective antimicrobial agent, and associated challenges and problems in developing NPs as effective antibiofilm agents, were also discussed.
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  Multivariate innovation of beer product in the big data era

  YANG Jing-jing, ZHONG Jun-hui, WANG Jin-jing, LI Qi

  Food and Fermentation Industries. 2018, 44(9): 282-287. https://doi.org/10.13995/j.cnki.11-1802/ts.016853

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  Import beer and craft beer (specialty beer) sales in China have increased tremendously in recent years. Meanwhile, domestic beer production and sales continued to fall. With the change of lifestyle and the increasing diversification of consumer's demand, personalized demands of the new generation of beer consumers need to be satisfied. The brewing industry has devoted much effort into technical improvement and innovations for the expansions of the assortment of beers to meet the growing demand for a wide variety of new beer products. In order to maintain the steady growth of China's brewing industry, companies must quickly seize the demand of a new generation of consumers and thus continually attracting new consumers. Hence, large breweries must commit to innovative products as well as improve custom service and experience. Consumer-centric and multivariate innovation of beer product are explored based on lifecycle dynamic management and analysis on the strengths and weakness in product innovation of current large breweries in the big data era in response to the challenges of new times and new consumer.
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  Application of natural antimicrobial agents on fruits and vegetables preservation and its mechanism

  LAO Ying, HU Wen-zhong, FENG Ke, SAREN Gao-wa, SONG Lu-zhe, SUN Xiao-yuan

  Food and Fermentation Industries. 2018, 44(9): 288-293. https://doi.org/10.13995/j.cnki.11-1802/ts.016977

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  Fruits and vegetables prone to oxidation, browning, weight loss and other physiological and biochemical changes due to temperature, humidity and other external conditions. These factors affect quality seriously and shorten shelf life of fruits and vegetables. In particular, spoilage caused by microbial contamination will not only cause loss of fruits and vegetables, but also may cause foodborne diseases and endanger human health. Therefore, the application of antimicrobials after fruits and vegetables can effectively prevent the decay loss caused by the contamination of germs by fruits and vegetables, and the development and application of natural antimicrobials become a hot research topic. The latest research progress of natural antimicrobials at home and abroad in recent years was reviewed in this article. The research focused on the types of antibacterial agents, antibacterial ingredients and antibacterial mechanism and the application in fruit and vegetable preservation, which provides reference for the later research and application of natural antimicrobials agent.
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  Development of solid fermented food

  HAN Zong-yuan, LI Xiao-jing, YE Feng, JIANG Qi, HAN Qi, HU Qiao-qiao, XIAO Zhi-gang

  Food and Fermentation Industries. 2018, 44(9): 294-299. https://doi.org/10.13995/j.cnki.11-1802/ts.016663

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  Solid fermented extracts with various biological activities are obtained by drying technology to avoid undesirable phenomena such as blasting bottles during the processing and storage, and are convenient for transportation and carrying. Thus, it has been one of the main directions for fermented plant extract research. The article summarizes the fermented bacteria and mechanism, the main active ingredients and functions, the processing technology and the existing problems of solid fermented extract. Moreover, the prospects for the application of solid fermented extract in China are carried out.
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  Research progress of bioactive components in hulless barley

  LUO Jing, LI Yu-feng, XU Xia

  Food and Fermentation Industries. 2018, 44(9): 300-304. https://doi.org/10.13995/j.cnki.11-1802/ts.016130

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  The hulless barley is a barley crops cultivar , which is widely planted in our country, but mainly as food and brewing raw materials. There are few studies on the bioactive compounds contained in hulless barley. This paper reviewed the active ingredients such as phenolic components, flavonoids, β-glucan, GABA and other bioactive compounds contained in hulless barley and its antioxidant activity, lower cholesterol, anti-cancer and many other beneficial effects on human body. Research on nutrient and active substance of barley in recent years was also reviewed. The paper provides references for further study of the bioactive ingredients and functional values of hulless barley.