25 October 2018, Volume 44 Issue 10

    

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  Analysis on source of tyrosine and phenylalanine as precursors of aromaticcompounds in Baijiu(Chinese liquor)

  NIE Yuan-hao, XU Yan, WU Qun, et al

  Food and Fermentation Industries. 2018, 44(10): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.017315

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  As precursors of aromatic compound, Tyrosine and Phenylalanine have great influences on the taste and quality of Baijiu(Chinese liquor). To detect source of Tyrosine and Phenylalanine during the liquor-making process, the free amino acid content in raw materials and fermented grains from different fermented stages were detected by high-performance liquid chromatography (HPLC), and contributions of different brewing microorganisms and five raw materials to the contents of tyrosine and phenylalanine were investigated by solid-state fermentation. Results showed that tyrosine and phenylalanine were mainly produced in the saccharification process and the early stages of fermentation. Bacillus subtilis JQ11 was one of the major microorganisms that hydrolyzed grain proteins to amino acids. The contributions of different raw materials to amino acid composition were different. Among them, glutinous rice tended to be hydrolyzed to generate relatively higher contents of tyrosine and phenylalanine, presumably had a greater contribution to aromatic compounds.
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  Enzymatic biosynthesis and directional regulation of hesperetin-7-O-glucoside

  WANG Huan, WANG Yu-tao, CHEN Liang, et al

  Food and Fermentation Industries. 2018, 44(10): 7-13. https://doi.org/10.13995/j.cnki.11-1802/ts.017537

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  Hesperetin-7-O-glucoside (HMG) is a precursor substance of a new sweetener. The enzymatic properties of hesperidinase were determined by high performance liquid chromatography (HPLC). The reaction mechanism and directional regulation of the conversion of hesperidin to HMG were discussed. Results showed that hesperidinase had good stability at 20-70 ℃ and pH 3.0-7.0, the optimum reaction temperature and pH was 60 ℃ and 4.0, respectively. Furthermore, at the optimum reaction temperature and pH, the kinetic constant Km of hesperidinase was 296.69 μg/mL, the maximum reaction rate Vm was 0.872 3 μg/(mL·min). Also, the Km of α -L- rhamnosidase related to HMG transformation was 232.58 μg/mL and the Vm was 0.397 9 μg/(mL·min). The optimal hydrolysis conditions were pH 4.0 and hydrolysis temperature of 60 ℃, enzyme dosage 15.35 U, the amount of solubilizer 0.8%, the amount of glucose 3 mg/mL, and hydrolysis time 3 h. The enzymatic reaction was carried out using these conditions in favor of HMG transformation, and the yield of HMG was 35.8%.
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  Investigation on the regular patterns of konjac mannan oligosaccharideutilization by different bacteria

  JIANG Min, WANG Miao, LI Heng, et al

  Food and Fermentation Industries. 2018, 44(10): 14-19. https://doi.org/10.13995/j.cnki.11-1802/ts.017036

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  The regular patterns of KMOS utilization by three different bacteria (Bifidobacterium adolescentis, Bacteroides uniformi, Lactobacillus johnsonii) was investigated under anaerobic and static conditions. The results showed that Bacteroides uniformis could quickly and completely consumed DP 2～3, whereas Lactobacillus johnsonii could utilize these components slowly but with a significant lag phenomenon. Different with the former two, Bifidobacterium adolescentis could only consume DP 2 completely and DP 3～4 partly. All of the 3 bacteria could grow in the culture with KMOS and produce organic acid (mainly lactic acid and succinic acid) and SCFA (mainly acetic acid, butanoic acid, butylcarboxylic acid and hexylic acid), but had significant discrepancy in the rate and content. These results could provide reference for developing prebiotics product of KMOS.
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  Continuous bioconversion of 2-phenylethanol by yeast resting cells coupled within situ product removal technique

  HUANG Xiao-ping, LIU Lan, XIONG Da-wei, et al.

  Food and Fermentation Industries. 2018, 44(10): 20-24. https://doi.org/10.13995/j.cnki.11-1802/ts.017601

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  Using the yeast resting cells and macroporous adsorptive resins respectively as enzyme carriers and separation medium, continuous transformation of 2-phenylethanol was carried out with the aid of in situ product removal techniques. Meanwhile, the strains were separated through microfiltration membrane. The transformation conditions were optimized in 5 L fermentor, and continuous bioconversion of 2-phenylethanol was fulfilled by feeding and controlling product concentration. The concentration of 2-phenylethanol was 24.06 g/L after running 144 h in single tank. The molar conversion rate was 79.34 %, and the average space-time yield was 0.166 g/(L·h). After running 144 h in double tanks, the concentration of 2-phenylethanol reached 29.86 g/L, which was higher than single tank production by 24.1%. The molar conversion rate and the average space-time yield were up to 81.83 % and 0.204 6 g/(L·h), respectively. After repeated use of resting cells for 10 times, the production and average conversion rate of 2-PE did not decrease obviously.
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  Effects of Na2SeO3 on Lactobacillus brevis CGMCC 6683 membranes

  LIN Guan-gen, ZHANG Zi-wei, DANG Fang-fang, et al.

  Food and Fermentation Industries. 2018, 44(10): 25-29. https://doi.org/10.13995/j.cnki.11-1802/ts.016923

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  The growth of a lactobacillus named Lactobacillus brevis CGMCC 6683 in media containing inorganic salt Na2SeO3 was studied. The results showed that the bacteria biomass decreased from 108 CFU/mL to 104 CFU/mL, and the morphologies of L. brevis were damaged according to the scanning electron microscope and laser scanning confocal microscope images. Genes encoding peptide-methionine (S/R)-S-oxide reductase and thioredoxin-disulfide reductase were upregulated significantly as indicated by real-time quantitative polymerase chain reaction (qRT-PCR), it showed that oxidative stress was occurred in L.brevis while growing in the Na2SeO3 contained medium, this was in line with the malondialdehyde (MDA) content test result which accounted for the occurrence of lipid peroxidation. In conclusion, reaction between reaction active oxygen (ROS) and membrane lipids could cause membrane damages and resulted in death of cells ultimately.
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  The heterologous expression and characterization of a bifunctionalxylanase Xyn2083

  LIU Yu-lu, WANG Hua-guang, DU Jian-hui, et al.

  Food and Fermentation Industries. 2018, 44(10): 30-37. https://doi.org/10.13995/j.cnki.11-1802/ts.017073

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  The Xyn2083 from Clostridium clariflavum was a bifunctional xylanase, which consisted of two xylanase catalytic domains (glycoside hydrolase family 11 and 10, GH11 and GH10) and one non-catalytic dockerinΙ domain. In this study, the bifunctional Xyn2083 and two truncated xylanases with GH11, GH10 domain organization were expressed as soluble proteins. The enzymatic properties of these recombinant xylanases were studied. The results showed that the optimal temperature and pH value of Xyn2083 were 60 ℃ and 6.0, respectively. The Xyn2083 was stable below 60 ℃ or at pH 4.5～10.5. The hydrolytic products analysis showed that the GH11 domain and GH10 domain in Xyn2083 had the functional cooperative action in hydrolysis of xylan into xylose and xylobiose.
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  The differences of phenolics in different aging Cabernet Sauvignon dry redwines from the eastern foot of Helan Mountain and their impact on thequality of astringency

  LI Hui, ZAHGN Jing, LI Chao, et al.

  Food and Fermentation Industries. 2018, 44(10): 38-44. https://doi.org/10.13995/j.cnki.11-1802/ts.017361

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  In order to explore the changes of phenolic compounds during the aging of Cabernet Sauvignon dry red wine and its relationship with the changes of the astringency quality, Cabernet Sauvignon dry red wines from the same chateau of the Eastern Foot of Helan Mountain during 10 years aging under the same bottle storage condition were selected. The contents of the general physicochemical properties, total phenol compounds, total tannins and total anthocyanins were determined and the sensory analysis was also carried out. The catechins, epicatechin, epigallocatechin, epicatechin gallate, proanthocyanidins B1, B2 and some oligomers tannins in this series of wines were determined by ultra high performance liquid chromatography-electrospray ionization multi-stage mass spectrometry (UHPLC-ESI-MSn). Correlation analysis was adopted to explore the correlation between chemical components and taste and identify chemcial components which were mainly responsible for considerable differences in the quality of red wine during wine bottle storage. The content of total phenols and tannins decreased significantly in wine with bottle storage time increase; the content of total anthocyanins during bottle storage also decreased significantly; with the dry astringency decreased the velvety astringency increase in wine. The dry astringency and velvety astringency had no significant correlation(p>0.05) with the content of total phenols and total tannins, while the dry astringency had significant positive correlation (p<0.05) with the contents of catechin, epicatechin, epigallocatechin and proanthocyanidins B1, B2, further had very significant positive correlation (p<0.01) with the (epi)catechin trimer, but the velvety astringency had no significant correlation with these chemical components.
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  Antioxidant peptide production from solid state fermentation of BaijiuFermenting Grains by Bacillus subtilis

  JI Zhong-wei, CHEN Xiang, KONG Xiao-yong, et al.

  Food and Fermentation Industries. 2018, 44(10): 45-50. https://doi.org/10.13995/j.cnki.11-1802/ts.017369

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  Baijiu Fermenting Grains (BFG) is a main intermediate product during Baijiu distillation process. Zhimaxiang Baijiu Fermenting Grains contains high level of protein which could result in high content of higher alcohols in the final product. A Bacillus subtilis producing acid protease was used in solid state fermentation of BFG, which was supplied by Jiangsu Yanghe Distillery Co. Ltd. Effects of fermentation temperature, fermentation time and water content in solid state fermentation were analyzed by single factor test, and BFG peptides production was further enhanced by response surface methodology (RSM). Moreover, the obtained BFG peptides were analyzed to determine its molecular weight, amino acid composition and anti-oxidant activity. Results showed that the optimized fermentation conditions were as follows: fermentation temperature of 30 ℃, fermentation time of 47 h and water content of 1.2 mL/g. In this optimized condition, the highest BFG peptides production reached 7.04 mg/mL, and the molecular weights of over 50% peptides were lower than 2000 Da. Scavenging activities of DPPH and ABTS radical at BFG peptides concentration of 0.4 mg/mL were 85.5% and 66.2%, respectively. Our study established a method of reducing protein content of BFG and producing antioxidant peptide by BFG solid state fermentation, which could be used to lower the higher alcohols content in future.
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  Strategies for feeding control in microbial production of scleroglucan bySclerotium rolfsii WSH-G01

  GAO Rong-wei, ZHOU Jing-wen, XU Guo-qiang.

  Food and Fermentation Industries. 2018, 44(10): 51-56. https://doi.org/10.13995/j.cnki.11-1802/ts.017234

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  In order to improve the production of scleroglucan by Sclerotium rolfsii WSH-G01 using glucose as the substrate, on the basis of the optimal stirring speed, the effects of two feeding methods on biomass and titer of polysaccharides were studied. The stirring speed was 400 r/min. The best feeding strategy was maintaining the feeding speed of 6 g/(L·h) for 32 h after 40 h of fermentation when the total glucose concentration was 400 g/L. The results showed that the highest titer of polysaccharide (32.62 g/L), the biomass (22.36 g/L), the productivity (0.45 g/(L·h)), and the substrate utilization rate (28%) were reached at 72 h. The polysaccharide production was 15% higher than that obtained using the other feeding method and increased by 76.5% compared with batch fermentation.
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  Comparison of physiological performance differences between two lager yeastsduring serial re-pitching and autolysis

  DING Hua-jian, DUAN Hong-xu, WANG Jin-jing, et al.

  Food and Fermentation Industries. 2018, 44(10): 57-64. https://doi.org/10.13995/j.cnki.11-1802/ts.017209

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  Two lager yeast strains were used to study the cell morphology, cell viability and vitality, reactive oxygen species (ROS) and DNA damage so as to analyze the changes of physiological properties of lager yeasts during serial re-pitching and autolysis. The results showed that, lager yeast cells with full and round surface and plump shape became wrinkled during serial re-pitching, and even withered out because of the severe hydrolysis of the inner structure of cells. At the same time, the thickness of cell wall gradually became thinner during serial re-pitching, which affected the morphology of the cells. Lager yeast with better anti-autolytic ability showed higher vitality, better stress resistance, lower ROS accumulation, and less DNA damage. Therefore, it is of great significance to understand the physiological changes and autolysis performances of lager yeast during serial re-pitching, which will helpful for understanding the self-defense mechanism of yeast cells during serial re-pitching. In the meantime, the findings from this study has important guiding significance for breeding of brewer's yeasts.
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  Effect of papain on mass transfer kinetics of chicken during wet-curing

  ZHANG Chen-xi, HE Zhi-fei, HAN Hui, et al.

  Food and Fermentation Industries. 2018, 44(10): 65-70. https://doi.org/10.13995/j.cnki.11-1802/ts.017132

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  Fresh chicken was used as experimental object to analyze the effects of different papain levels (0%,0.06%,0.12%,0.18%,0.24%) on the mass transfer kinetics, hardness and press loss influences. Results showed that the addition of papain has a significant effect on the mass transfer kinetic parameters during wet pickling of chicken. With the increase of enzyme concentration in pickling solution, the changes of water content, salt content and total weight of chicken meat increased continuously. During 9 h of pickling, water and salt penetrated rapidly into chicken meat to reduce its hardness. Squeezing loss slightly lowered with pickling time extending. The curing process of chicken′s Δwidth=23,height=17,dpi=110，Δwidth=35,height=17,dpi=110，Δwidth=20,height=17,dpi=110 and curing time t0.5 had good correlations (R2≥0.902), and were more suitable for this study. The maximum effective diffusion coefficient De (1.02×10-9) of chicken marinated at 0.18% and 0.24% of enzyme concentrations indicated that the addition of papain could improve the curing rate of meat products effectively.
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  Effects of Chinese traditional starters from different regions on fermentationcharacteristics of dough and quality of steamed bread

  AI Zhi-lu, NIE Wen-jing, XING Xiao-long, et al.

  Food and Fermentation Industries. 2018, 44(10): 71-78. https://doi.org/10.13995/j.cnki.11-1802/ts.017114

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  In order to reveal the effect of Chinese traditional starters from different regions on the fermentation characteristics of dough and sensory quality of steamed bread, key factors affecting product quality were identified. The rheological property and fermentation characteristics of each dough were characterized using dynamic rheometer and rheofermentometer F3 instrument after being fermented by 14 different traditional starters. Thereafter, the texture, specific volume, and sensory quality of the steamed bread were also analyzed. As shown in the results, the sourdough fermented by different starters exhibited different dynamic rheological and fermentation properties. The significant variation was also existed within the texture, specific volume, and sensory quality of steamed bread. The results of correlation analysis among the quality indexes of steamed bread showed that the pH of the dough during fermentation maturation period was the main factor affecting the fermentation characteristics of dough, as well as affecting the hardness, gumminess, chewiness and sensory score of steamed bread. When the pH value of the matured dough was in the range of 4.24-4.89, the dough had better fermentation performance and more stable rheological property, and steamed bread possessed a high sensory score. The results can provide a theoretical basis for the application of the traditional starter in the industrial production of steamed bread.
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  The expression of lumbrokinase gene in Pichia pastoris and the optimizationof high density fermentation conditions

  JIANG Peng, TANG Bin.

  Food and Fermentation Industries. 2018, 44(10): 79-83. https://doi.org/10.13995/j.cnki.11-1802/ts.017178

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  The encoding gene lks2 of lumbrokinase was cloned from Eisenia foetida and successfully expressed in Pichia pastoris GS115 with an activity of 254 U/mL. Optimization of culture conditions in shake flask showed that the best induction conditions were as follows: initial OD600=1.5, pH 5.5, temperature 28 ℃. Under these conditions, the activity of lumbrokinase peaked 397.6 U/mL at 84 h. Moreover, the amplification culture of recombinant P. pastoris GS115-pPIC9K-lks2 was occurred in a 10 L fermenter, of which the optimized inoculation concentration was 9±0.5 g/L. Under this high-density fermentation condition, the pre-culture time was shortened by 11.5 h and the activity of lumbrokinase was raised to 1 098.2 U/mL, which has a considerable potential for industrial application. In this study, the yield of lumbrokinase from P. pastoris was effectively increased by the optimization of induction conditions and the high-density fermentation, laying a foundation for the industrial production and application of lumbrokinase.
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  Effect of additives on the gel properties of tilapia-sea bass mixed surimi

  HUANG Hui, HE Xiao-meng, LI Lai-hao, et al.

  Food and Fermentation Industries. 2018, 44(10): 84-89. https://doi.org/10.13995/j.cnki.11-1802/ts.016131

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  The effects of additives on gel strength and water loss rate of tilapia-sea bass mixed surimi were analyzed by SDS-PAGE gel electrophoresis. By adding starch sugar, protein, natural extraction and salt compounds in mixed surimi, the best additives that can significantly enhance the gel characteristics of tilapia mixed surimi were selected. It has showed that gel strength of additives group mixed surimi all significantly increased compare with the control group(p<0.05), especially for TGase enzymes mixed with additives group. The gel strength of TGase with bovine serum albumin, tannic acid, citric acid sodium group mixed surimi reached to 4 563.87, 4 357.06, 4 357.06 g·mm, respectively. Compared with the control group gel strength increased 76.55%, 68.55%, and 47.3 5%, respectively. Filtration rates of mixed surimi were also much lower than the control group of 7.33% (p<0.05), which were 1.4%, 1.62%, and 1.36% respectively. The MHC, Actin and TM bands in electrophoresis were wider, indicating that the fibrin fibers of the mixed surimi had higher crosslink degree and better gel properties.
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  Improvement of the gel properties of Japanese Spanish mackerel(Scomberomours niphonius) surimi by two polyphenols

  JIA Hui, XIA Li-ning, LI Qi, et al.

  Food and Fermentation Industries. 2018, 44(10): 90-95. https://doi.org/10.13995/j.cnki.11-1802/ts.016550

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  Mackerel was used as raw material to prepare surim. Different concentrations (0.15%, 0.30%, 0.45%) of polyphenols such as chlorogenic acid (CHA), oxidized chlorogenic acid (OCHA), caffeic acid (CA), oxidized caffeic acid (OCA) were added into the surimi. Gel breaking force, water-holding capacity, color properties, water distribution and microstructure of the gel were analyzed. The results showed that CHA, OCHA, CA and OCA enhanced the breaking strength and distance of surimi gel. Among them, 0.15%CHA, 0.30%OCHA, 0.15%CA and 0.30%OCA showed the most significant effects. The water holding capacity also improved. Scanning electronic microscopy analysis showed that the network structure of the four gels was more porous and the whole size was smaller compared with that of control. The whiteness of gel with polyphenols showed slightly decrease compared with control. The above results indicate that optimized levels of chlorogenic acid and caffeic acid can enhance the gel properties and keep good color properties of mackerel surimi.
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  Effect of lipid types on protein membrane formation in emulsified meat

  ZHOU Fen, ZHENG Jin-yue, SUN Di, et al.

  Food and Fermentation Industries. 2018, 44(10): 96-102. https://doi.org/10.13995/j.cnki.11-1802/ts.016376

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  The effects of different lipids on the formation of protein membrane in the emulsion layer were studied. The emulsifying properties, particle size, Zeta potential and lipid particles absorption amount of protein were tsted. The results showed that the emulsifying activity of the emulsion showed the backfat group>butter group>soybean oil group. While the emulsion stability showed the butter group>the backfat group>the soybean oil group . The droplet size of the backfat group in the emulsion was significantly smaller. But the backfat particles obtained after the destruction of the emulsified system were significantly larger than the other two groups. From the Zeta potential value, the stability of muscle protein solution was higher than the original emulsion. The absorption amount of protein (ΓT) on the lipid particles surface and unit interface membrane absorption amount of protein (Γs) in the butter group were higher than other groups. In short, the muscle protein could better emulsify backfat to improve the emulsifying activity and emulsify butter to increase emulsion stability of the emulsion. After emulsification system damaged, butter could increase ΓT and Γs. So butter can effectively form protein membrane which was helpful in improving the stability of emulsion.
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  Effect of chitosan and clove essential oil composite coating on the quality ofready-to-cook pork chops during refrigerated storage

  LI Xin-ling, ZHANG Hui-yun, KANG Huai-bin.

  Food and Fermentation Industries. 2018, 44(10): 103-109. https://doi.org/10.13995/j.cnki.11-1802/ts.016770

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  In order to find a way to prolong the shelf life of read-to-cook (RTC) pork chops during refrigerated storage, the fresh-keeping effect of chitosan (Ch) and clove essential oil (Clo) coating was studied. Microbiological parameters, lipid oxidation, and the change of color value were measured on all samples to evaluate the quality of RTC pork chops during the storage period. Meanwhile, the changes of protein structure in RTC pork chop were measured by Raman spectroscopy. The results showed that the composite coating of ch-clo significantly improved the antibacterial and antioxidative effect of Ch-coating, and could prolong the storage period of more than 6 days. The quality and shelf life of pork chops was obviously improved. In addition, protein structure by Raman spectroscopy showed that, along with protein oxidation process, the pork protein of α-helix changed to β-sheet, causing its structural and biochemical changes. The composite coating of chitosan and clove oil has the potential as an edible coating preservative to prolong the shelf life during refrigerated period and inhibit the lipid and protein oxidation.
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  Effects of dynamic high pressure microfluidization pretreatment combined withglycation on thermal stability and structure of β-lactoglobulin

  .XIE Ya-wen, TU Zong- cai, ZHANG Lu, et al.

  Food and Fermentation Industries. 2018, 44(10): 110-117. https://doi.org/10.13995/j.cnki.11-1802/ts.016126

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  Effects of dynamic high pressure microfluidization (DHPM) pretreatment (0, 40, 80 and 120 MPa) combined with dextran glycation on thermal stability and structure of β-lactoglobulin (β-Lg) were investigated. The results showed that the peak temperature of β-Lg is 73.48 ℃, which decreased first and then increased after pretreated by DHPM at 40, 80 and 120 MPa. However, the thermal stability was improved after DHPM pre-treatment combined with glycation. Physiochemical analysis revealed that glycated β-Lg pretreated with DHPM at 80 MPa gave the lowest free amino (2.20 mg/mL) and the highest browning degree (A294=1.092，A420=0.620), suggesting that DHPM pre-treatment can promote glycation of β-Lg and dextran, and 80 MPa is the best pressure. Structural analysis indicated that DHPM pre-treatment can obviously improve the surface hydrophobicity and free sulfhydryl groups content, reduce the intrinsic fluorescence intensity, and change the secondary structure of β-Lg. After DHPM pre-treatment and glycation, the surface hydrophobicity of β-Lg was significantly reduced, but still higher than that of natural β-Lg, the content of free sulfhydryl groups increased first and then decreased with pre-treatment pressure, β-Lg content in 80 MPa pre-treated group was much higher than that of natural β-Lg. The intrinsic fluorescence intensity showed an adverse change trend with free sulfhydryl groups, but it still much lower than that of natural β-Lg. Therefore, β-Lg pre-treated with 80 MPa has the highest thermal stability and glycation degree, and the higher the glycation degree of β-Lg resulted, the better thermal stability it will be.
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  The selection of high yield glucoamylase starter and the optimization of its solidfermentation production enzyme

  LIU Ming-ming, ZHOU Yang-zi, YUAN Le-mei, et al.

  Food and Fermentation Industries. 2018, 44(10): 118-123. https://doi.org/10.13995/j.cnki.11-1802/ts.017311

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  The strain of high yield glycosylated enzyme was screened from the wine, and the tolerance study of the screened strains and the optimization of the enzymatic conditions of the solid fermentation were carried out. Tolerance test results showed that the strain was tolerant of 10% alcohol and the pH 4 above, and its growth was significantly inhibited at pH 3.5, while it could grow better at 23-41 ℃. By single factor test and orthogonal test, the best conditions for solid-state fermentation determined as follows: enzyme addition of 4%, bran shell quantity of 1.25%, initial pH value of 5.5, water ratio 5∶3 (g∶mL), cultivation at 30 ℃ for 72 h. Under these conditions, the saccharifying enzyme activity was up to 1791.3 U/g. The strain was made into a light disc. The appearance was in accordance with the requirements, and the content of sugar was 24.76 g/100g.
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  Alkaline hydrogen peroxide pretreatment of high solids corn stover andethanol production by semi-simultaneous saccharificationand fermentation (SSSF)

  LIAN Zhan, LV Zhi-fei, LIU Bin, et al.

  Food and Fermentation Industries. 2018, 44(10): 124-129. https://doi.org/10.13995/j.cnki.11-1802/ts.016888

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  To convert corn stover to fermentable sugar efficiently and improve the competiveness of cellulosic ethanol, the optimal process of semi-simultaneous saccharification and fermentation (SSSF) for corn stover to produce fuel ethanol based on the alkaline hydrogen peroxide (AHP) pretreatment was investigated. The optimal biomass loading was confirmed by the relationship of biomass loading and sugar yields. Also, the optimal addition of Tween 20 was studied by adding it to AHP pretreated corn stover during enzymatic hydrolysis. The results showed that the optimal condition for enzymatic hydrolysis were as follow: 200 g/L of biomass loading and 8% (ω) of Tween 20 loading. Based on this condition, some parameters were investigated, the optimal conditions for SSSF were as follows: 5%(ω) of Tween 20 loading, the seed age of yeast was 16 h, the ending time of pre-enzymatic hydrolysis during SSSF was 10 h, the fermentation temperature was 34 ℃, and the time of SSSF was 7 d. Under these conditions, the final concentration of ethanol was 23.64 g/L, and the conversion rate was 76.54%. Compared to the control (without addition of Tween 20), the ethanol yield was improved by 3.41%. The results indicated that converting high solids corn stover could be converted to fermentable sugar and ethanol efficiently under this process. This study provided an efficient way for the industrial-scale production of cellulosic ethanol.
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  The compounding and properties of a self-emulsified antifoaming agentused in fermentation

  MAN Xiao-lin, WANG Gang-xia, GUO Yan-bin, et al.

  Food and Fermentation Industries. 2018, 44(10): 130-133. https://doi.org/10.13995/j.cnki.11-1802/ts.016584

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  A kind of self-emulsifying defoaming agent using two polyether modified silicones T-258 and 7302 as the main active components, hydrophobic silica, sodium carboxymethyl cellulose (CMC), deionized water as the auxiliary materials, was obtained using phase inversion method through adding water phase into oil phase gradually. The defoaming agent could be used in fermentation efficiently and showed well appearance of uniform and stable white emulsion under the following conditions: 30 minutes of emulsifying time，65 ℃ of emulsifying temperature, the mass ratio of T-258 and 7302 was 1∶2 (total mass fraction was 30%)， the addition amount of thickening agent was 0.8%， combined with 1% of hydrophobic silica. Meanwhile, the defoaming agent could eliminate the foam quickly in 3-5 s and had a long foam-inhibiting period of 95 minutes in the simulated amino acid fermentation system due to its excellent spreadability. Also the defoaming agent could maintain a stable and uniform state after steam sterilization at 126 ℃ for 1 h.
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  Effects of pure and mixed fermentation on the quality of Stauntoniachinensis wine

  LIU Xiao-yu, LI Ke, ZHANG Wei-guang.

  Food and Fermentation Industries. 2018, 44(10): 134-140. https://doi.org/10.13995/j.cnki.11-1802/ts.017368

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  To investigate the effects of pure and mixed culture fermentation on quality of Stauntonia chinensis wine, fermented stauntonia chinensis wine was made by pure and mixed culture fermentation. There are 6 yeast species for pure culture fermentation, including Pichia guilliermondii, Hansenula anomala, Candida kru, Angel SY Saccharomyces cerevisiae, Angel RW Saccharomyces cerevisiae, and Angel B2818 Saccharomyces cerevisiae. There are 3 groups of mixed yeast combinations for mixed culture fermentation, including combination of Pichia guilliermondi and Angel SY Saccharomyces cerevisiae, combination of Hansenula anomala and Angel SY Saccharomyces cerevisiae, combination of Candida kruand Angel SY Saccharomyces cerevisiae. Then the basic physicochemical indexes, aroma and sensory evaluation of all kinds of fruit wine were measured. The results showed that the contents of residual sugar, reducing sugar, total acid and volatile acid in the wine fermented by pure Saccharomyces cerevisiae were lower than those in the mixed strain, but the alcoholicity was high. 79 kinds of volatile flavor compounds were detected in 9 kinds of wines, among them, the contents of alcohols and esters were high, especially the contents of esters were the highest. The contents of aldehydes and ketones ranked just behind alcohols and esters, while the contents of acids, aromatics, terpenoids and alkanes were less, and more beneficial substances for the formation of aroma were detected in fruit wine fermented by non-Saccharomyces cerevisiae. At the sensory level, the score of fruit wine fermented by non Saccharomyces cerevisiae was higher than that of mixed fermentation, and the score of fruit wine fermented by mixed fermentation was higher than that of fermentation of pure Saccharomyces cerevisiae. The highest sensory score was obtained from fruit wine fermented by Pichia guilliermondii. Therefore, purebred fermentation of Pichia guilliermondii was most suitable for fermentation of stauntonia chinensis wine.
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  Effects of ultrasonic and microwave and their synergistic action on flavorsubstances release from flammulina velutipes

  CUI Wen-jia, CAO Shi-ning, WANG Wen-liang, et al.

  Food and Fermentation Industries. 2018, 44(10): 141-144. https://doi.org/10.13995/j.cnki.11-1802/ts.016251

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  The effects of ultrasonic, microwave and their synergistic action on the release of free amino acid, 5′-nucleotides, organic acid and soluble sugar of flammulina velutipes were studied. The results showed that the total amount of flavor substances from the extracting solution using these three methods are higher than hot water extraction. Comparing the three methods, the content of free amino acid, 5′-nucleotides, organic acid and soluble sugar using ultrasonic-microwave synergistic action is higher than microwave and ultrasonic. The ultrasonic-microwave is synergistic method is more effective on releasing flavor substances from flammulina velutipes.
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  Extraction of three shellfish protein isolates by isoelectric solubilisation/precipitation and their composition and characteristics analysis

  XUE Gao-zhan, ZHANG Kai , ZHENG Yao, et al.

  Food and Fermentation Industries. 2018, 44(10): 145-151. https://doi.org/10.13995/j.cnki.11-1802/ts.016386

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  Proteins were extracted from three economic shellfish (Scallop, Clam and Abalones) by novel isoelectric solubilization/precipitation at different pH conditions. The compositions and characteristics of three shellfish protein isolates were then analyzed. The results showed that the optimal pH for alkali extraction are pH 12 and the optimal pH for acid precipitation of scallops, clam and abalone is 5.1, 5.1 and 4.8 respectively. The crude protein content of the three proteins isolates are all above 80% (dry basis). And the solubility of three shellfish protein isolates showed a trend of first decrease then increase from acidic to alkaline pH (2.0-13.0). The results of differential scanning calorimetric(DSC) analysis showed that the major endothermic peaks for Scallop protein isolates(SPI)、Clam protein isolates (CPI) and Abalones protein isolates (API) were centered at approximately 57.0, 61.6 and 63.6 ℃, respectively. SDS-PAGE showed that the three protein isolates are abundant in Myosin HC (MHC), Myosin LC (MLC) and actin with some degradation of myofibrillar proteins during the extraction process. The contents of all essential amino acids in the three protein isolates met FAO/WHO/UNU recommendations for adults and infants.Therefore, the three shellfish protein isolates are a high quality protein for human consumption. The results provide a theoretical basis for the application of shellfish protein isolate as a high quality nutritional protein in health food production industry.
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  Effects of different drying methods on the quality of plum

  LUO Ming, ZHANG Gui-rong, LUO Yu-jie, et al.

  Food and Fermentation Industries. 2018, 44(10): 152-159. https://doi.org/10.13995/j.cnki.11-1802/ts.016403

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  The effects of different methods including hot air drying(HD),vacuum drying(VD),microwave vacuum drying(MVD)and freezing-drying(FD) on product properties, such as sensory characteristics, nutrient content, and microstructure of plum were studied. Results showed MVD method had the shortest time (40 min) (p<0.05)and FD had the longest time (22 h) to dry to a constant weight. In the sensory characteristics of evaluation, the plum by MVD(65-70 ℃,2 kW) was the best. The final product had golden color and a honeycomb structure with rich plum flavors. In addition, the content of organic acid, total phenols and total flavonoids in plum dried by FD were 6.4%、343.33 mg/100g and 135.72 mg/100g, respectively, which were all higher than other drying methods(p<0.05.The content of total sugar in plum dried by MVD (65-70 ℃,1 kW) was the highest (2.21%). In terms of color and microstructure, FD dried plum was the lightest, the value of ΔE* was 5.86 and the microstructure was the best. In conclusion, the quality of plum by FD is the best, but the drying time is 33 times more than MVD. Therefore, FD and MVD should be combined in plum drying process.
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  Effects of BABA treatment on the quality and redox property in postharveststrawberries

  WU Dong-zhi, FEI Liang-hang, LIAO Yun-xia, et al.

  Food and Fermentation Industries. 2018, 44(10): 160-167. https://doi.org/10.13995/j.cnki.11-1802/ts.016415

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  The present study was performed to investigate the effects of BABA treatment on decay and quality of postharvest strawberries (Fragaria ananassa Duch. cv ‘Fengxiang’) and the mechanism of pathogen resistance in respect to redox status. The results showed that compared with the control, the strawberries treated with 10 mmol/L BABA had higher contents of TSS, TA, total phenolics and anthocyanins as well as scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl and reducing power. Moreover, the treated fruit showed lower disease rate. BABA could enhance the accumulation of reductive signal molecular NO and SA, and induce the enzyme activities of G6PDH and 6PGDH which are the key enzymes in pentose-phosphate pathway (PPP), to enhance the production of NADPH and GSH and lower the contents of NADP+ and GSSG to improve internal redox status. Meanwhile, the expression levels of FaPR1, FaChi3, Faβglu and FaPAL in BABA-treated fruits increased during the stored period. The 6-AN treatment alone or in combination with BABA significantly lowered the contents of SA and NO, and inhibited the activities of G6PDH and 6PGDH and accumulation of NADPH and GSH. The fruits treated with 6-AN alone or 6-AN combined with BABA showed the decrease in PRs gene expressions. Therefore, it is found that 10 mmol/L BABA treatment can induce generating reductive signaling molecules and increase the activities of key enzymes in PPP to promote the reduction potential of the fruits and induced the expression of PRs gene to inhibit decay and improve overall quality of strawberries.
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  Effect of ultrasonic treatment on the quality of watermelon juice

  ZHENG Jiong, GONG Yu, ZENG Rui-qi, et al.

  Food and Fermentation Industries. 2018, 44(10): 168-174. https://doi.org/10.13995/j.cnki.11-1802/ts.016419

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  In order to investigate the effect of ultrasonic treatment on the quality of watermelon juice, the juice was treated with 100 W, 200 W and 300 W ultrasonic waves for 10 min, 20 min and 30 min, respectively. The quality of watermelon juice after ultrasonic treatment was studied. The results showed that the power and time of ultrasonic treatment had significant effects on the quality of watermelon juice, the activity of PPO and POD in watermelon juice gradually decreased with the increase of ultrasonic. When watermelon juice was treated with 300 W ultrasonic power for 30 min, the activities of PPO and POD were reduced by 55% and 40%, respectively. Sonication did not change the acidity of watermelon juice; however, the conductivity of watermelon juice increased with the increase of the intensity of ultrasonic effect. ΔE of watermelon juice after ultrasonic treatment as well as the control group were all lower than 0.8 for watermelon, compared with the heat treatment group, ultrasonic watermelon juice retained the original color better. The viscosity of watermelon juice increased significantly when the ultrasonic treatment time is longer than 10 min, and watermelon juice viscosity nearly doubled after 200 W ultrasonic treatment for 30 min. Compared with the control group, ultrasonic treatment of watermelon juice L-ascorbic acid content decreased slightly, the value of reduction is only 2.7%-23.98% of heat treatment, the total phenolic content was not obvious. Ultrasound treatment retained the nutritional and commercial value of watermelon juice.
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  Study on processing technology of bovine liver paste

  GUO Zong-lin, YU Qun-li, HAN Ling, et al

  Food and Fermentation Industries. 2018, 44(10): 175-182. https://doi.org/10.13995/j.cnki.11-1802/ts.016405

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  In this experiment, bovine liver was used as raw material to make bovine liver paste, and the fuzzy comprehensive evaluation method was used to evaluate the quality of liver paste. The single factor experiment was performed on the cleaning time and the ratio of solid to liquid to determine the optimal conditions. The quality improver was selected. The response surface was utilized to study the effect of various factors and their interactions on the quality of cow liver oil. The results showed that when the ratio of material to liquid was 6∶1, the quality improver was chicken oil, the content of soybean protein was 3.3%, the amount of chicken oil was 2.9% and the content of carrageenan was 0.2%, the sauce had the highest sensory score, appropriate viscosity, unique flavor, rich aroma, and uniform coating. The physicochemical indexes, volatile flavor substances and fatty acids of prepared liver sauce were also determined. The liver sauce has high protein content and low fat content. A total of 44 volatile flavor compounds, and 17 fatty acids were detected. Therefore, it is a nutritional health food.
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  Effects of high temperature treatment on nutrients of red and white meat

  ZHONG Hua-zhen, LIU Yong-feng, SHEN Qian, et al

  Food and Fermentation Industries. 2018, 44(10): 183-190. https://doi.org/10.13995/j.cnki.11-1802/ts.016506

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  The effects of common high temperature treatment methods such as pan-frying, frying and broiling on nutrients of red and white meat (pork, chicken, duck) were studied. Results showed that after processing, the moisture content of the three meat decreased significantly, and the moisture content of the roasting process was the lowest (p<0.05). The fat content increases sharply during the frying process (p<0.01). The content of protein increased significantly after processing, and was the highest in the roasting (p<0.01). After processing, the content of fatty acid increased in different degrees. Amino acid content was significantly affected by processing technology especially roasting, but amino acid composition did not change significantly (p<0.05). Compared with red and white meat, the results showed that the water content of pork in the control group and the processed groups was slightly lower than that in chicken and duck, but the fat content was higher than that in chicken and duck. For protein, except the pan-fried processing group and 4 min frying group, the protein content of other treatment groups in pork was higher than that was in chicken and duck. The results provide a theoretical basis for improving the nutrition quality of meat products, as well as in guiding consumers wisely choosing cooking time and temperature.
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  Effects of blueberry extract in chicken diet on egg quality and nutritionalcomponents

  LONG Bin, WANG Qing-zheng, YU Zhong-wen, et al

  Food and Fermentation Industries. 2018, 44(10): 191-195. https://doi.org/10.13995/j.cnki.11-1802/ts.015977

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  The aim of this study was to investigate the effect of blueberry extract on egg quality and nutritional components. Six hundred Jingfen hens aged 34 weeks were randomly divided into 4 groups and were fed with supplemented of 0 (control), 100, 200, 300 mg/kg blueberry extract, respectively. Each group had 5 replicates with 30 hens per replicate. The experiment lasted 35 days. The results showed: 1)Compared with control group, supplementation of honeysuckle extract significantly increased Haugh unit(p<0.05). Fed with 300 mg/kg of blueberry extract significantly reduced yolk color (p<0.05). 2) Compared with control group, each test group significantly decreased cholesterol and crude fat in yolk (p<0.05). Fed with 200 and 300 mg/kg of blueberry extract significantly decreased triglyceride in yolk (p<0.05). 3) Compared with control group, 300 mg/kg of blueberry extract significantly reduced the copper content in egg (p<0.05). Each test group significantly increased the calcium content in eggs (p<0.05). The conclusion is that 200 mg/kg blueberry extract should be added to hen diet.
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  Effects of particle size and wheat gluten content on the quality of pearl barley noodle

  LI Chang-feng, CHEN Guang-jing, XIE Pei-yan, et al

  Food and Fermentation Industries. 2018, 44(10): 196-203. https://doi.org/10.13995/j.cnki.11-1802/ts.016633

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  This paper investigated the effects of particle size and gluten content on sensory scores, cooking properties, color, texture properties of noodles with different pearl barley content. In addition, a quadratic polynomial model was established to study the relationship between barley content (X) and noodle protein content (Y). The results showed that the overall quality of noodles was the best when the particle size of barley was 100 mesh. The amount of gluten (2%, 6%, 10%, 14%, 16%) increased with the increase of barley content (10%, 30%, 50%, 70%, 80%). Under this optimal condition, the model had been expressed with the equation Y=9.695 8+0.034 3X-1.838 8×10-4X2 (R2=0.996 8). The relative error of gluten content between predicted value and real test value are less than 5%, and no significant difference on the quality of tested group and control group, which suggested that this quadratic polynomial model could be applied in preparing multigrain noodles.
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  Effect of different particle size of wheat flour on the quality of steamedbread and its dough

  WANG Yuan-hui, YU Xiao-yu, WANG Jiao-jie

  Food and Fermentation Industries. 2018, 44(10): 204-211. https://doi.org/10.13995/j.cnki.11-1802/ts.015609

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  The effects of different size of wheat flour on the quality of steamed bread were studied. The wheat flour was selected into four particle size: 140-160 mesh, 160-180 mesh , 180-200 mesh and 200 mesh above. The basic physicochemical indexes and rheological properties of raw wheat flour and different particle size groups were analyzed. Steamed bread's physicochemical indexes, texture analyses, microstructure observations, and sensory evaluations of steamed bread by different particle size flour were analyzed. The results showed that the physicochemical properties and rheological characteristics of wheat flour had significant difference (p<0.05): damaged starch and ash content in wheat flour increased with the decrease of particle size; the crude protein and wet gluten content within 180-200 mesh were higher than others and its gluten index was also higher; the steamed bread dough made of 180-200 mesh wheat flour had the highest elasticity, and better water holding capacity. With the decrease of particle size, the whiteness of steamed bread increased gradually, and the differences of pH values and water contents had little effect on steamed bread quality. The steamed bread made of 180-200 mesh flour had the highest specific volume. Texture analysis showed that the elastic value of 180-200 mesh flour was the best, and its hardness and chewiness were moderate. Scanning electron microscopy observed that steamed bread made of 180-200 mesh flour had a better continuity of gluten network structure, but the network structures of raw flour and 200 mesh flour was slightly worse and contained a large number of holes and loose gluten structure. The sensory evaluation showed that no significant differences in the specific volume, flavor and taste of steamed bread of wheat flour with different particle size ranges. However, the sample of 180-200 mesh had the highest total score, and it had a homogeneous structure and excellent elasticity and flavor. The comprehensive results showed that wheat flour of 180-200 mesh was the most suitable for making steamed bread.
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  A method for rapid detection of Cronobacter sakazakii in powderedinfant formula

  WANG Rui, YANG Xin-yan, CHEN Si-han, et al

  Food and Fermentation Industries. 2018, 44(10): 212-218. https://doi.org/10.13995/j.cnki.11-1802/ts.016932

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  The pH value of TE buffer, proteinase K addition, absorption time and temperature were optimized during the absorption process. Under optimized conditions, a trace amount of genomic DNA of one or more types of pathogens can be adsorbed directly by amino magnetic nanoparticles in powdered infant formula (PIF). Combined with specific amplification of Cronobacter sakazakii by PCR identification, the detection sensitivity can reach 102 CFU/mL. Besides, the control test based on this method showed a stronger specificity of common food borne pathogens and the main species of Cronobacter spp.. And the interference test proved that DNA of other interfering strains did not affect the detection of C. sakazakii. This method avoided the use of antibodies, solved the problems of difficult preparation and high cost of antibody, overcame the long pre-enrichment incubation time of traditional method and facilitated the rapid detection of C. sakazakii in PIF.
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  Rapid identification of Clostridium perfringens with matrix-assisted laserdesorption/ionization time-of-flight mass spectrometry

  WANG Qi, WANG Zi-wei, ZHAO Xiao-juan, et al

  Food and Fermentation Industries. 2018, 44(10): 219-224. https://doi.org/10.13995/j.cnki.11-1802/ts.017269

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  To evaluate whether matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) method could be used to identify Clostridium perfringens rapidly, 51 C. perfringens isolated strains were identified by MALDI-TOF MS method and compared with results from VITEK 2 COMPACT, 16S rRNA gene sequencing and iron-milk presumptive test. All the isolated strains were identified as C. perfringens by MALDI-TOF MS method and the Log score were all above 2.300, indicating accurate species identification. The identification results from 16S rRNA sequencing were the same as above. Two C. perfringens strains were identified as “Unidentified Organism” with VITEK 2 COMPACT. Four C. perfringens strains got negative results in iron-milk presumptive test. These results indicated that both iron-milk presumptive test and VITEK 2 COMPACT could give false negative results in C. perfringens identification. Compared to 16S rRNA sequencing, iron-milk presumptive test and VITEK 2 COMPACT, MALDI-TOF MS method was more accurate, rapid and lower cost. It was more suitable for C. perfringens identification.
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  Detection of bacteria from air and equipment of chili sauce′s production based on gene sequencing

  XU Ting-bi, NIU Cheng-tuo, WANG Qi, et al

  Food and Fermentation Industries. 2018, 44(10): 225-230. https://doi.org/10.13995/j.cnki.11-1802/ts.017303

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  There is a problem of flatulence in the production of modern chili sauce. Previous studies have shown that it was mainly caused by bacteria. To further clarify the source of the gas production in chili sauce, the traditional culture medium and 16S rDNA sequencing were used to analyze the species and content of the bacteria from the chili sauce production equipment and the air of the workshop. The MRS and LB mediums were used to isolate six aerobic bacteria and sixteen anaerobes from above samplings. The aerobic bacterial density in the air of raw material storehouse, frying room, and packaging room is 3.0×102, 1.3×104, 8.2×102 CFU/m3 respectively, while the anaerobic bacteria density is 1.4×103,3.4×103,7.0×101 CFU/m3 respectively. The aerobic bacterial density in the equipments of raw material storehouse, frying room, and packaging room is 1.4×105,7.6×105,3.6×107 CFU/g respectively, while the anaerobic bacteria density is 2.1×105, 8.7×105, 7.4×107 CFU/g respectively. By 16S rDNA sequencing, genus Bacillus was dominant in each section. In three production sections, the proportion of Bacillus was 52.31%, 80.23%, 100.00% respectively, while in anaerobic bacteria, the percentage of Bacillus was 28.69%, 80.23%, 65.00% respectively. Based on the species and the total number of bacteria, it was concluded that the traditional heating sterilization could not efficiently kill the Bacillus, and the packaging line had the risk of pollution hazards.
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  Application of TDS combined with TI sensory evaluation method in acid-reducingmountain wine

  MA Xu-yi, SUN Bo, ZHAO Xiao, et al

  Food and Fermentation Industries. 2018, 44(10): 231-235. https://doi.org/10.13995/j.cnki.11-1802/ts.017417

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  Temporal dominance of sensation (TDS) combined with time-intensity (TI) method was used to evaluate acidity changes and sensory changes of mountain wines before and after acid reduction, such as mildness, refreshingness, Irritation, roughness, and bleakness. The acidity intensity of mountain wine before and after acid reduction was evaluated by TI method, and results showed that the acid intensity of mountain wine was low after acid reduction. In the process of 60s evaluated by TI method, the acidity intensity of mountain wine before and after acid reduction showed a decreasing trend. The TDS method was used to evaluate the sensory changes of mountain wines before and after acid reduction. With the increase of tasting time, the predominant acidity in the acid-reducing foreland wines was irritant. The dominance rate showed a decreasing trend, and other acid sensations were masked and the taste was lacking in coordination. After acid reduction, the tenderness advantage of the acidity of the mountain wine increased first and then decreased. The advantage of refreshingness first increased and then decreased and then remained basically unchanged. The irritative advantage rate gradually decreased, the dominance advantage decreased first, then rose and then decreased, and the oligomatic advantage was obtained. The rate gradually increased. After deacidification, the mountain wine was more coordinated and palatable. Therefore, the TDS combined with TI method can effectively evaluate the acidity intensity and different acid-sensing properties of mountain wine before and after acid downgradation over time, which is of theoretical significance for deacidification of mountain wines.
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  An off/on fluorescence spectrometry method for detection of fluoride content in fish

  XIONG Hai-tao, TANG Zhi-hua, WU Ying-chun, et al

  Food and Fermentation Industries. 2018, 44(10): 236-240. https://doi.org/10.13995/j.cnki.11-1802/ts.017189

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  Polyvinylpyrrolidone (PVP) owned the apparent fluorescence characteristics. In the presence of a small number of Fe3+, the interaction between Fe3+ and PVP could lead to an obvious decreasing of PVP fluorescence. However, when a small amount of F-was added in Fe3+-PVP system, the fluorescence intensity could partly been restored, which was ascribe to the formation of [FeF6]3- complexes. Thus, a new Off/On fluorescence spectrophotometry was established for the detection of fluoride. Under the optimized experimental conditions, the fluorescence recovery degree showed a good linear relationship with the fluorine ion concentration in the range of 1.5-30.0 μmol/L. A detection limit as low as 0.6 μmol/L was obtained. This method was applied to the detection of fluoride ion in fish meat with satisfactory results. The recovery rates were between 93.33% and 100%.
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  Evaluation of freshness of vacuum packaged salmon fillets by electronic nose technique

  SHEN Qiu-xia, WANG Xiao-jun, LU Chao-ting, et al

  Food and Fermentation Industries. 2018, 44(10): 241-247. https://doi.org/10.13995/j.cnki.11-1802/ts.015306

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  Volatile components of vacuum packaged salmon fillets stored at(4±1)℃ were detected by an electronic nose and were analyzed by principal component analysis(PCA), linear discriminant analysis (LDA) and loading analysis (LA). Sensory evaluation, total volatile basic nitrogen (TVB-N) contents, texture and color difference were performed simultaneously. The results showed that the sensory score decreased gradually during storage, TVB-N value increased to 28.768 mg/100 g on the 12th day, which exceeds the amount of freshwater fish of 20.00 mg/100 g. Hardness value of fillet increased first and then decreased, and the elasticity value declined slowly. Not much changes of L*, a* and b*, the change of ΔE value was very little at the beginning, and reached 24.37 on 8th day, which was significantly different from the initial fillets. Both principal component analysis(PCA) and linear discriminant analysis (LDA) distinguished freshness of fillets stored during different time. Loading analysis (LA) showed that the main volatile components were nitroxides, aromatic compounds, ethanol, and inorganic sulfide. Electronic nose analysis results were consistent with sensory evaluation, TVB-N value, texture and color difference analysis results. The conclusion is that electronic nose technique can be used as a rapid evaluation method to evaluate freshness of vacuum packaged salmon fillets.
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  Research progress of chitinase

  XU Tian-tian, HOU Shi-yuan, QI Bin, et al

  Food and Fermentation Industries. 2018, 44(10): 248-252. https://doi.org/10.13995/j.cnki.11-1802/ts.017774

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  Chitinase can specifically degrade chitin and thus has antibacterial function and insect resistance. It has broad application prospects in agriculture, animal husbandry and industry. The research results of chitinase in recent years were reviewed herein, especially the sources of chitinase, classification, molecular biology research, immobilization and application in agricultural and animal husbandry. Furthermore, the future research direction of chitinase was also discussed.
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  Research progress of microorganism and its metabolism in traditional fermentation food

  XIE Wan-cui, YIN Chao, SONG Lin, et al

  Food and Fermentation Industries. 2018, 44(10): 253-259. https://doi.org/10.13995/j.cnki.11-1802/ts.017390

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  The microbial population structure in traditional fermentation food is complex and diverse, and studying the characteristics of microbial composition and metabolism in the fermentation process can reveal the relationship between the composition of microbial composition and metabolites, and thus better control the quality of fermentation foods. In this review, the evolution of microbial structure in typical Chinese traditional fermentation foods was summarized. Combined with the development of modern detection technologies, the structural composition of microorganisms in the fermentation foods and the evolution rules of the populations and the changing laws of metabolites were analyzed, as well as their important role in the search for the core functional microorganisms of traditional fermentation foods, and the development of fermentation food was also discussed.
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  Development of immunoassays for sulfonamides residues detection in edible animal foods

  WANG Jia, TAO Xiao-qi

  Food and Fermentation Industries. 2018, 44(10): 260-267. https://doi.org/10.13995/j.cnki.11-1802/ts.016207

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  Sulfonamides are broad spectrum antimicrobial drugs, they are cheap and stable and are widely used in the prevention and treatment of diseases for humans and animals. The extensive use of sulfonamides causes their residues in edible animal food, which can endanger human health. Therefore, establishing a rapid, efficient and simple analytical methods is benefit in supervising veterinary drug residues. This review is focused on immunoassays based antigen-antibody method. A brief summary of the synthesis of hapten and application of new antibodies, as well as the popular analytical methods in recent years is presented, including enzyme-linked immunosorbent assay(ELISA), fluorescence immunoassay (FIA), chemiluminescence immunoassay (CLIA), colloid gold immunochromatography (CGIC) and biosensors. It provides a useful reference for monitoring safety of edible animal foods.
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  Research advances in sugar and acid metabolism of post harvest citrus fruit

  LIANG Fang-fei, WANG Xiao-rong, DENG Li-li, et al

  Food and Fermentation Industries. 2018, 44(10): 268-274. https://doi.org/10.13995/j.cnki.11-1802/ts.017803

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  Soluble sugars and organic acids are the main nutrients of citrus fruit, their composition and content determine the value of fruit consumption. This paper reviewed the effect of postharvest on composition and content of soluble sugars and organic acids of citrus fruit, the metabolic pathway of sugar and organic acids, and the relevant critical transcription factors. In the current paper, the research topic in future was also proposed with the aim to contribute to the field of postharvest citrus fruit.
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  Advance in studies of chemical treatments on preservation of fresh-cut apples

  WANG Zhi-rong, ZHENG Li-rong, LYU Xin-gang, et al

  Food and Fermentation Industries. 2018, 44(10): 275-282. https://doi.org/10.13995/j.cnki.11-1802/ts.016247

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  Fresh-cut apples are become very popular in recently years due to its freshness, safe, nutrition and convenience. However, some problems such as browning, softening and decay may occur during their storage due to mechanical damages during cutting apples. Chemical treatments are widely used on fresh-keeping of fresh-cut apples because of its convenient operation and low cost. This paper reviewed applications of some chemical treatments on keeping the quality of fresh-cut apples, such as novel fungicides, calcium treatments, browning inhibitors, edible coatings and chemical and physical combined treatment. Probable mechanisms of inhibiting browning, enhancing slice hardness and controlling the growth and reproduction of microorganism were also analyzed and discussed. The quality of fresh-cut apples can be well kept by these techniques during storage.
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  Progress in power ultrasound method and its application in degradation process in food industry

  LIU Yuan-fang, LI Meng-meng, LIU Yuan-xiao, et al

  Food and Fermentation Industries. 2018, 44(10): 283-289. https://doi.org/10.13995/j.cnki.11-1802/ts.016491

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  Ultrasound can be divided into three frequency ranges: power ultrasound, high frequency ultrasound and diagnostic ultrasound. Compared with high frequency ultrasound and ultrasonic diagnosis, power ultrasound generates larger cavitation bubbles resulting in higher temperatures and pressures in the cavitation zone. Power ultrasound has proven to be a very effective innovative technique of food processing, being applicable to many processes such as in the emulsification, crystallization, homogenization, cutting, hydrolysis and extraction of biologically active substances. However, some food products such as food natural pigments, antioxidants and some polysaccharides seem to present certain alterations after exposure to power ultrasound and these alterations may affect food quality and safety. At the same time, power ultrasound has also been applied to effective degradation of pesticide residues in food, increasing food quality and safety. In this paper, the principal mechanism and process parameters of ultrasound were summarized and the effects of power ultrasound on the degradation of food natural pigments, antioxidants, polysaccharides and pesticide residues in food processing were reviewed. The advantages and problems of applications of power ultrasound in food processing were analyzed to provide a comprehensive perspective for the applications of power ultrasound.
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  Application of oregano essential oil in food preservation

  ZHANG Rui, LIU Ting, WU Jian-ping, et al

  Food and Fermentation Industries. 2018, 44(10): 290-294. https://doi.org/10.13995/j.cnki.11-1802/ts.016485

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  Chemical synthetic preservatives and natural preservatives are the two main preservatives in China′s food industry. With the concern of food safety problems caused by chemical synthetic preservatives, natural preservatives became a research hot spot because of their environmental protection, safe and non-toxicity. Oregano essential oil as a natural plant preservative rapidly developed for its broad-spectrum antibacterial effect and antioxidant activity in food preservation industry. Based on the characteristics of oregano essential oil and their preservation mechanism, this paper discusses its application in preservation of fruits and vegetables, meat products, eggs and cheese. The problems of oregano essential oil in food preservation was also discussed, it provides a theoretical basis for the further use of oregano essential oil.
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  Advances studies of element formation impact on food safety

  YANG Ting, ZHANG Xia-lan, DING Xiao-wen

  Food and Fermentation Industries. 2018, 44(10): 295-303. https://doi.org/10.13995/j.cnki.11-1802/ts.015916

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  Harmful elements and certain trace elements in foods will endanger human health. The margin of safety to some trace elements is very narrow. Excessive intake or lack of certain trace elements all will cause problem to human health. Element forms is divided into physical form and chemical form. Physical form refers to the physical state of an element in a sample; Chemical form refers to the presence of an element in the ion form or molecular form. In food, the toxicity of certain elements is not only related to their total amount, the contact time, but also realted to their chemical form. The recent research advances of arsenic, mercury, lead and selenium on food safety were reviewed. The sources and forms of 4 elements in food and their effects on toxicity, their toxic mechanisms and safety control as well as unsolved problems in the filed were summarized. The paper provides a reference for further research on arsenic, mercury, lead and selenium in the area of food safety, toxic material dynamics study, evaluation of food safety, and pollution prevention and control.