25 January 2019, Volume 45 Issue 2

    

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  High level expression of α-amylase from Malbranchea cinnamomea in Pichia pastoris and preparation of maltose syrup

  ZHAO Ning, WANG Yuchuan, YI Ping, YAN Qiaojuan, JIANG Zhengqiang

  Food and Fermentation Industries. 2019, 45(2): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.016703

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  The α-amylase gene (McAmyA) from Malbranchea cinnamomea was successfully cloned and heterologously expressed in Pichia pastoris GS115. The recombinant α-amylase (McAmyA) was secreted at high level of 13440.6 U/mL by high cell density fermentation after 168 h. McAmyA was purified by QSFF ion-exchange chromatography with specific activity of 1230.2 U/mg. The optimal pH and temperature of McAmyA were determined to be 6.5 and 65 ℃, respectively. The maltose syrup with maltose content of 50% was prepared at 60 ℃, 120 U/g and 24 h. The fungus α-amylase was highly expressed in Pichia pastoris and it has great potential for application.
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  Effects of different Zangqu from different regions on the flavor of Tibetan traditional Qingke wine

  FAN Shanshan, DONG Yajun, YANG Xinghua, ZHANG Senyao, WANG Zhaoji, SHI Chengxu, CHEN Shuang, XU yan

  Food and Fermentation Industries. 2019, 45(2): 7-14. https://doi.org/10.13995/j.cnki.11-1802/ts.018591

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  The effects of different Zangqu from different regions on the physical and chemical indicators as well as the flavor of Tibetan traditional Qingke wine were studied by conducting simulated brewing experiments. The results showed that all Zangqu could successfully brew Qingke wines. There were no significant differences in the alcohol content, residual sugar, and free amino acid in Qingke wines, but the total acid content was significantly different. The main organic acids in brewed Qingke wines were lactic acid, acetic acid, and succinic acid. The total organic acids in Qingke wines made from Zangqu of Lasa and Rikaze regions were significantly higher than those in other regions. Total of 66 volatile aroma components were identified in different Qingke wines by HS-SPME and GC-MS, including 19 esters, nine aromatic compounds, 11 alcohols, nine acids, 10 aldehydes and ketones, eight others. The contents of aroma components in Qingke wines made from different regions’ Zangqu were significantly different. The flavor characteristics of Qingke wines could be regulated by the selection of Zangqu.
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  Cholesterol-lowering lactic acid bacteria isolated from the naturally fermented soybean sauces and their effects on serum cholesterol levels in rats

  GUO Jingjing, ZHANG Pengfei, CAO Chengxu, ZOU Tingting, WU Rina

  Food and Fermentation Industries. 2019, 45(2): 15-24. https://doi.org/10.13995/j.cnki.11-1802/ts.017244

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  Three lactic acid bacteria strains, DQ17-2, DD1-1 and KY1-1, being resistant to the artificial gastrointestinal environment and cholesterol-lowering effect (the cholesterol removal rates were 34.56%, 27.12% and 29.20%, respectively), were selected from 285 isolates of lactic acid bacteria, which were isolated from the naturally fermented soybean sauces using three different media. They were identified to be Lactobacillus plantarum by morphology, physiological and biochemical tests and 16S rDNA sequencing. The strain DQ17-2 was renamed as In order to further verify its in vivo cholesterol-lowering effect, L. plantarum WW cell suspends were fed 32 5-week-old male SD rats within randomly 4 groups [Control group (A), High fat group (B), Skim milk control group (C) and L. plantarum WW fed group (D)]. After feeding for 12 weeks, the levels of total cholesterol (TC), high density lipoprotein-cholesterol (HDL-C), low density lipoprotein-cholesterol (LDL-C) and triglyceride (TG) in serum were examined. The results showed that the model of hyperlipidemia was successfully established and the levels of TC, TG, and LDL-C in group D were significantly lower than those of group B and C (P <0.05) and the level of HDL-C was significantly increased (P<0.05). In conclusion, L. plantarum WW had both in vivo and in vitro cholesterol-lowering effect, which provides a new strategy for development of cholesterol-lowering products.
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  Effect of heat pretreatment on thermostability of goat milk catalyzed by transglutaminase

  CHEN Si, ZHANG Fuxin, WANG Bini, SHAO Yuyu, CAO binyun

  Food and Fermentation Industries. 2019, 45(2): 25-30. https://doi.org/10.13995/j.cnki.11-1802/ts.018060

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  The effect of transglutaminase (TGase) on the thermostability of goat milk after heat pretreatment was studied. The results showed that the heat coagulation time (HCT) of goat milk significantly increased by increasing temperature and time (P<0.05). Pretreatment of goat milk at 60-70°C for 60 min or at 80-90°C for 30 min could completely inactivate the natural TGase inhibitor in the goat milk and could denature the milk protein. Additionally, the higher temperature the more milk protein was denatured, which was benefit for the cross-linking of milk protein by TGase. The existence of natural TGase inhibitor in the goat milk was further confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Heat pretreatment could increase the cross-linking degree of κ-casein mediated by TGase, which also prevented the dissociation of κ-casein from casein micelles and further improved the thermostability of the goat milk.
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  Fermentation conditions and separation of lovastatin for Monascus

  CHEN Jingzhi, WANG Lichao, LI Liang, YE Xiuyun, LIN Juan

  Food and Fermentation Industries. 2019, 45(2): 31-38. https://doi.org/10.13995/j.cnki.11-1802/ts.016061

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  This study aimed to improve the lovastatin yield with Monascus sp. R″-30 by optimizing the culture media and fermentation conditions and to prepare lovastatin with high purity by isolation and purification. The effects of carbon sources, nitrogen sources, metal ions, initial pH value of the culture medium, inoculation age, inoculation size, working fermentation volume, shaking speed, and temperature on lovastatin production were studied. The optimal medium formula for producing lovastatin were 30 g/L glycerol, 15 g/L soybean powder, 6.6 g/L ZnSO₄·7H₂O, 0.17 g/L KH₂PO₄ and 1.5 g/L MgSO₄·7H₂O. The optimal fermentation conditions were as follows: the initial pH 4.0, inoculation age of 64 hours, 8% inoculation size (V/V), fermentation temperature at 30 ℃, rotation speed at 150 r/min and the working volume of 50 mL/250mL (V/V). The maximal lovastatin production of 615.3 mg/L was obtained after 12 days’ fermentation, which was 97.2% increased. After separating and purifying the lovastatin in the beer by NaOH, silica gel column and LH20 column, the purity of lovastatin reached to 93% with the recovery of 45%.
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  Effects of melatonin on regulating lipid accumulation in Monoraphidium sp. QLY-1 under nitrogen deficiency stress

  LI Ximing, ZHAO Yongteng, YU Xuya

  Food and Fermentation Industries. 2019, 45(2): 39-44. https://doi.org/10.13995/j.cnki.11-1802/ts.017735

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  The effects of exogenous melatonin (MT) on lipid accumulation and lipid-related gene expression in Monoraphidium sp. QLY-1 under nitrogen deficiency conditions were investigated. The results showed that MT treatment together with nitrogen deficiency enhanced the biomass concentration of microalgae by 1.12-fold than that of control (0.89 g/L). Moreover, the lipid content increased by 1.22-fold with the lipid maximum of 51.8%. Furthermore, the exogenous MT up-regulated the expression levels of rbcL and accD, and increased the accumulation of gibberellin acid (GA), which is an endogenous signal molecule. Simultaneously, the pepC expression level was down-regulated and the synthesis of abscisic acid (ABA) was restrained. These findings showed that massive accumulation of lipid in microalgae might be correlated with the regulation of intracellular signaling molecules and lipid-related enzyme gene expression by MT under nitrogen deficiency stress condition.
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  Effects of calcium chloride and 1-methylcyclopropene on Jiashi melon fruit softening and the activity and gene expression of its pectin enzymes

  ZHANG Qiang, DAI Wenting, JIN Xinwen

  Food and Fermentation Industries. 2019, 45(2): 45-52. https://doi.org/10.13995/j.cnki.11-1802/ts.018447

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  The optimal concentrations of calcium chloride and 1-methylcyclopropene (1-MCP) to inhibit Jiashi melon ripening were selected. The respiratory rate, the amount of ethylene released, hardness, texture characteristics of the fruit, as well as pectinase activity (galacturonic acid enzyme PG, polymer methyl pectin enzyme PME, and pectin lyase PL) and their gene expressions during storage were examined. The results showed that in comparison to the control group, both calcium chloride and 1-MCP could reduce the respiratory rate and the amount of released ethylene. Additionally, calcium chloride and 1-MCP delayed and suppressed their climacteric changes. Moreover, fruit hardness was positively correlated with propectin level and negatively correlated with soluble pectin level. It was found that the propectin level in the control group was lower than that in the treatment group, while the soluble pectin content showed opposite. Enzyme activities of PG, PME, and PL, and their gene expressions were positively correlated. Activities of all these three enzymes and their gene expressions showed sharp peaks in the control group, but the treatment group changed slowly. Using calcium chloride combined with 1-MCP had much stronger and stable inhibitory effects on the respiratory strength, level of released ethylene, and propectin hydrolysis, which could better delay fruit softening.
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  The effect of fermentation on physicochemical and nutritional characteristics of sticky Za-chili

  WANG Yalu, ZHU Lijuan, LIU Xiao, ZHOU Caiqiong

  Food and Fermentation Industries. 2019, 45(2): 53-59. https://doi.org/10.13995/j.cnki.11-1802/ts.017760

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  Glutinous rice starch and fresh red pepper were used as raw materials to prepare Za-chili. The physicochemical properties and nutrient characteristics of sticky Za-chili starch were analyzed at different fermentation stages and the changes of starch morphology were observed. The results showed that the physicochemical characteristics of sticky Za-chili starch could be changed by fermentation. As the fermentation time extended, the starch content of sticky Za-chili was decreased. Its solubility, swelling capacity, light transmittance, and water diffusibility were decreased, while the recovery value gradually increased. When it was fermented for 90 days, each index was significantly different from those measured at other fermentation stages. The peak and final viscosity appeared when Za-chili was fermented for 20 to 40 days. The digestive characteristics, HI, and GI of Za-chili starch slightly increased and then fluctuated with fermentation time. Atomic force microscopy scanning topography showed that as the fermentation time extended, the surface of starch granules became rough, and their surface protrusions were increased, hence increasing specific surface area. Anaerobic fermentation made sticky starch to be nanoscale molecules, which was expected to become a source of important nanomaterials. In the fermentation duration, fermentation had a little effect on digestibility and GI value of Za-chili but could affect its physicochemical properties. The suitable fermentation time was found to be 20 to 60 days.
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  Probiotic properties of LAB isolated from fermentation broth of sour porridge in Northwestern Shanxi

  WANG Qi, LIU Cong, JING Yanping, ZHANG Min, FAN Sanhong

  Food and Fermentation Industries. 2019, 45(2): 60-66. https://doi.org/10.13995/j.cnki.11-1802/ts.017986

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  In order to screen potentially probiotic lactic acid bacteria, 20 strains were isolated from the fermentation broth of a naturally fermented cereal food, sour porridge, from northwestern Shanxi. Their tolerances to acid and bile salt, hydrophobicity, cholesterol-reducing ability, and antioxidant activity were in vitro investigated. The probiotics selected were then examined for their resistances against antibiotics. The results showed that the survival rates of 14 strains after growing in a medium with pH3.0 for 2.5 h were more than 50%. Strains M-1, M-5, M-8, M-9, M-10 and M-13 had stronger tolerance to the bile salt. Strain M-19 exhibited the highest hydrophobicity. The cholesterol degradation rates of 12 strains were more than 50%. Strain M-8 had a powerful antioxidant activity. In conclusion, strains M-1, M-5, M-8, M-10 and M-15 had potentially probiotic characteristics with different antibiotic (penicillin, cefotaxime, tetracycline and streptomycin) resistances and sensitive to ampicillin, erythromycin and chloramphenicol. They were identified as Lactobacillus brevis by morphology observation, physiological and biochemical characteristics and 16S rDNA analysis.
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  Microbial community structure and diversity of Jiaozi starter from Guanzhong, Shaanxi

  YANG Ke, KANG Jiamu, LIU Liu, DANG Hui, HU Xinzhong

  Food and Fermentation Industries. 2019, 45(2): 67-73. https://doi.org/10.13995/j.cnki.11-1802/ts.018007

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  Jiaozi starter is a unique leavening agent of nutrients and flavors in the Northern part of China, In which microorganisms play extremely important roles in forming the nutritional quality. Jiaozi samples collected from Dali and Wugong regions of Guanzhong, Shaanxi province were analyzed. The relationship between microbial communities and metabolites was studied by high-throughput sequencing and metabolomics. Genera Acetobacter and Lactobacillus were predominant bacterial populations in Dali starter . Gebera Lactobacillus, Sphingomanas, Pediococcus and Weissella were predominant in Wugong region. Moreover, genus Trichosporon was found to be predominant in Dali starter and genera Alternaria, Gibberella, Sordariomycete, and Nectriaceae predominant in Wugong region. The results indicated that the microbial community between Dali and Wugong areas were distinctly different. Jiaozi starter from Wugong region were rich in their metabolites and were benefit for producing pasta products.
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  Stability of selenium-chelating pea oligopeptide

  QIN Xiuyuan, LIU Wenying, ZHANG Jingbo, ZHU Shaoxin, LU Jun, GU Ruizeng, CAI Muyi, ZHANG Chunle

  Food and Fermentation Industries. 2019, 45(2): 74-79. https://doi.org/10.13995/j.cnki.11-1802/ts.015622

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  Selenium-chelating pea oligopeptides were prepared by using pea oligopeptide and sodium selenite as raw materials. The basic physical and chemical properties of selenium-chelating pea oligopeptides including moisture content, acid soluble protein, total nitrogen and molecular weight distribution were analyzed. Taking the molecular weight and selenium content as indicators, the effects of temperature, pH and in vitro simulated gastrointestinal digestion were investigated. The results showed that the moisture content, acid soluble protein content, total nitrogen content and the molecular weight of the product were (14.17±1.12)%, (23.22±0.12)%, (23.87±0.30)%, and below 1 000 Da, respectively. At the temperature of 25-100 ℃, the change of the proportion of molecular weight less than 1 000 Da was under 2%, and the variation of selenium content is not significant. At the pH =3-11, the molecular weight of less than 1 000 Da ratio does not exceed 3%. Although the selenium content has a certain change, it is still above 78%. After digested with pepsin, trypsin and the two enzymes together, the molecular weight was more than 90%, and the selenium content was not significant. This shows that selenium-chelating pea oligopeptide have a certain thermal stability, pH stability and digestion stability.
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  The effect of ultrasonic treatment on the rehydration characteristics of Ma bamboo shoot and the analysis of kinetic model

  WANG Yugui, TANG Xuexian, LIU Siyuan, ZHANG Fusheng, ZHENG Jiong

  Food and Fermentation Industries. 2019, 45(2): 80-86. https://doi.org/10.13995/j.cnki.11-1802/ts.017380

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  In order to study the effect of ultrasonic treatment on rehydration characteristics of dried Ma bamboo shoot, different ultrasonic power (100, 200, 300, 200, 300 W) and different processing temperatures (50, 70, 90 ℃) were studied to investigate the rehydration ratio and rehydration rate of dried Ma bamboo shoot. The dynamics of dried Ma bamboo shoot was fitted by three models, including Weibull model, single diffusion model and Page model. The results showed that the ultrasonic power and temperature had great influences on rehydrating dried bamboo shoots. With an increase in ultrasonic temperature and power, rehydration ratio and the rehydration rate of the dried bamboo shoots increased. Additionally, as the ultrasonic time increased, the rehydration ratio increased and the rehydration rate decreased and tended to be constant. When the temperature was 90 ℃, the ultrasonic power was 500 W, and the ultrasonic treatment time was 120 min, the rehydration ratio was the highest, which was much higher than the rehydration ratio of dried Ma bamboo shoot with no ultrasonic treatment. Regarding the three kinds of kinetic model fitting, Page mode showed the best fitting degree (R² > 0.99) between measured and predicted results. Therefore, it can be better used to describe the rehydration process of dried Ma bamboo shoot.
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  Effects of high intensity ultrasonic treatment on molecular structure and functional properties of citrus pectin

  CHEN Qianqian, ZHANG Meng, WANG Haiyan, HUANG Mengling, LIU Fengxia

  Food and Fermentation Industries. 2019, 45(2): 87-94. https://doi.org/10.13995/j.cnki.11-1802/ts.017144

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  Effects of different ultrasonic treatments with different intensities and lengths of treatment on molecular structure, physic-chemical properties, and functional properties of citrus pectin were investigated. The results showed that the molecular weight of citrus pectin was significantly decreased with increased ultrasonic intensity and treatment time, while there were no significant differences in galacturonic acid, protein, and total sugar content (P>0.05). Moreover, the apparent viscosity of citrus pectin decreased significantly after increasing the length and intensity of ultrasonic treatment, and its structure showed to form elastic activity area more easily. Regarding to emulsions prepared by different citrus pectins, the droplet size decreased and storage stability increased in ultrasonic treated samples, indicating that ultrasound treatment could increase the emulsifying capacity of citrus pectin to some extent.
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  Isolation, identification and characterization of antioxidative carrot seed peptides

  WANG Huimin, HU Pei, CAI Tiantian, XU Shuli, HONG Jing, WANG Shaoyun

  Food and Fermentation Industries. 2019, 45(2): 95-100. https://doi.org/10.13995/j.cnki.11-1802/ts.017302

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  To purify peptides with strong antioxidant activities, carrot seed protein hydrolysate was fractionated using size exclusion chromatography and it was further purified by RP-HPLC. Antioxidant activities of peptides were evaluated by DPPH radical scavenging activity. Two fractions, F3-a and F3-b, with higher DPPH scavenging activity were purified. Their sequences were identified as Lys-Asp-Asn-Phe-Leu-Phe (KDNFLF) and Leu-Phe (LF), respectively, by LC-ESI-MS/MS analysis. Moreover, the scavenging activities for ABTS radical and superoxide anion radical, as well as linoleic acid peroxidation inhibition activity were studied. Both KDNFLF and LF showed strong radical scavenging activities. These results suggested that the purified carrot seed antioxidant peptides possess good antioxidant activities and they could be used as potential antioxidants in the food and pharmaceutical industries.
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  The distribution of selenium in Lentinus edodes and evaluation of its nutrient value of protein

  LIU Wenling, GANG Jie, XIE Bin, LIU Yujun, LAN Xiaoyong, HAN Lin, CHEN Taotao, PANG Shilei, DENG Haiping

  Food and Fermentation Industries. 2019, 45(2): 101-106. https://doi.org/10.13995/j.cnki.11-1802/ts.017416

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  This research aimed to study the selenium-enriched Lentinus edodes. Taking sodium selenite as the source of selenium, different selenium concentrations were used to cultivate Lentinus edodes. The distribution of selenium in Lentinus edodes was investigated. According to the amino acid balance theory, the nutrition value of selenium-riched Lentinus edodes in terms of protein was evaluated. The results showed that with the concentration of exogenous selenium increased, the concentration of selenium in Lentinus edodes was significantly improved. When the concentration of sodium selenite was 100 mg/kg, the selenium concentration of Lentinus edodes cultivated could reach to 225.13 mg/kg. Protein was the main organic carrier of selenium in Lentinus edodes. When comparing Lentinus edodes cultivated under different selenium concentrations, it was found that at the concentration of 60 mg/kg, the amino acid contents, chemical score, amino acid index, biological valence, and nutritional index were 5.49%, 1.78%, 4.59%, 5.41% and 6.51%, respectively. This showed that the selenium-riched culture can enhance the nutritional value of Lentinus edodes in terms of its protein.
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  Design and application of “Bai Lun Hui Shen” data collection/analysis system for fermentation industry

  ZHANG Jinnan, DING Jian, YAN Jian, SHI Zhongping

  Food and Fermentation Industries. 2019, 45(2): 107-112. https://doi.org/10.13995/j.cnki.11-1802/ts.018115

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  With the development of fermentation and sensor technology, the amount of fermentation data from laboratory and fermentation industries is increasing quickly. How to effectively manage and utilize these data has become one of the puzzling problems for technicians. In order to solve this problem, the “Bai Lun Hui Shen” fermentation data collection/analysis system (Bioplot) was designed by using C#2010. The Bioplot software collected data through reserved general communication interface, including DDE, OPC, and TCP. Additionally, it managed data using MySQL database and provided the users with functions of data summary, data table display, and comparing multi-batch and multi-parameter curves flexibly. The Bioplot software was used to connect two bioreactors produced by different manufacturers, and its effectiveness and universality during the real fermentation process were validated. The results indicated that all the functional modules contained in Bioplot could run normally and show the desired effects.
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  Effects of different drying methods on cell protein isolate and its amino acid components of Streptomyces diastatochromogenes

  GUO Fengzhu, TAN Zhilei, SHI Yifei, SONG Fu, ZHONG Qiding, JIA Shiru

  Food and Fermentation Industries. 2019, 45(2): 113-117. https://doi.org/10.13995/j.cnki.11-1802/ts.017988

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  Streptomyces diastatochromogenes cell protein isolates were dried by nitrogen-purge, oven-drying and vacuum lyophilization, respectively. The amino acid components of the cell protein isolates were analyzed by gas chromatography and mass spectrometry (GC-MS). The results showed that 16 kinds of amino acids could only be detected with vacuum lyophilization, indicating the vacuum lyophilization was a suitable method for preparing protein-bound amino acids from S. diastatochromogenes cell protein isolates for ¹³C-labeled metabolic flux analysis during ε-poly-L-lysine biosynthesis.
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  Flavor components of Chinese liquor yellow water

  LI Anjun, LIU Guoying, LI Lan, HE Hongkui, GAO Jiangjing, WANG Lu

  Food and Fermentation Industries. 2019, 45(2): 118-123. https://doi.org/10.13995/j.cnki.11-1802/ts.018065

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  In this study, the supercritical CO₂ extraction was optimized to extract flavor substances from the yellow water. The effects of extraction conditions (extraction pressure, the amount of ethanol entrainer added, extraction temperature) and separation conditions (pressure, temperature, time) on the yield rate and total amount of flavor substances extracted were systematically studied. The results showed that the yellow water contained abundant flavor compounds. The highest yield of flavor substances extracted from the yellow water under the best extraction conditions was 7.4%. The supercritical CO₂ extraction improved the utilization rate of the yellow water as well as the social and economic efficiency of Chinese liquor enterprises.
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  Research on brewing process of new grape vinegar

  ZHAO Fangyuan, LI Jingyuan

  Food and Fermentation Industries. 2019, 45(2): 124-128. https://doi.org/10.13995/j.cnki.11-1802/ts.017904

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  To prepare the grape vinegar, Saccharomyces cerevisiae and Acetobacter pasteurianus were used for ethanol fermentation and acetate fermentation, respectively, using Kyoho grapes as raw materials. By controlling different soaking temperatures and fermentation temperatures, the optimal vinegar production process was developed, in which the phenolic substances, aroma and color extracted from grapes were maximally retained. The grape vinegar prepared by macerated at high temperature and alcoholically fermented at low temperature performed the best color, the richest aroma and the most abundant phenolic substances.
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  Effect of ‘saignée’ treatment on qualities of different kinds of Meili wine

  YANG Xuefeng, ZHAI Wanli, YUAN Yuxin, LIU Shuwen

  Food and Fermentation Industries. 2019, 45(2): 129-135. https://doi.org/10.13995/j.cnki.11-1802/ts.017743

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  ‘Saignée’ is an enological process which makes red wine more cohesive and rosé wine more refreshing. Aims: Over three harvest periods, we studied the influence of saignée treatment on color, contents of total phenols, total flavonoids, aromas compounds and antioxidant properties in Meili wine, to optimize the wine processing in different wines. Methods: Three proportions of saignee were set at 0%, 15%, and 30%, respectively. The grape juice was fermented by rose winemaking technique, while the remaining must by red winemaking technique. Results: In red wine with the increase of saignee ratio, the color of Meili red wine became deeper and showed ruby, in which the contents of total phenols, flavonoids and the property of antioxidant increased significantly with the highest levels of 830.41 mg/L, 149.46 mg/L, 1.53 mol/L Trolox(ABTS)and 0.64 mol/L(DPPH), respectively. The volatile compounds in red wine, including 3-methyl-butyl acetate, ethyl nonanoate and ethyl laurate, were significantly increased. In rose wine, the salmon-like lightness of Meili rose wine had enhanced as well. Meanwhile, the contents of phenethyl alcohol, ethyl heptanoate were higher than those of red wine, thus enhancing wine the fresh fruity aromas. Conclusion: saignée process could optimize the color, aroma intensity and antioxidant properties of red wine and boosts the lightness and freshness of the rose wine as well.
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  Optimization of microwave drying process of chili based on geometrical weighting method

  PENG Lin, WANG Ling, LI Xinying, ZHOU Qi, KAN Jianquan, CHEN Hourong

  Food and Fermentation Industries. 2019, 45(2): 136-142. https://doi.org/10.13995/j.cnki.11-1802/ts.016375

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  By taking fresh red chilli peppers as raw materials, by applying response surface method, the existing microwave drying techniques were further improved. Through a series of single-factor experiments, corresponding microwave drying and drying rate curves were obtained. Based on the curves, the optimal scopes response to each single factor could be achieved. Meanwhile, influences of microwave power, paving volume, microwave heating interval on contents of capsanthin, capsaicine and dihydrocapsaicin were further explored. In line with the geometric weighting method, the multi-objective programming problems were attempted to be solved. The tri-objective function of the above three compositions was transformed into a single- objective function. By introducing the weighting function to the single-objective function, a series of pepper-drying comprehensive indexes could be achieved. Based on the Box-Behnken central composite designing principles, current experiment designs could be further optimized for establishing a new microwave drying regression model. Finally, by taking the maximums from the above comprehensive indexes, each index of pepper-microwave drying techniques could be greatly optimized. The results showed that when microwave power reached 281.12 W, the paving volume came to 90.42 g, and the microwave heating interval was adjusted to 40 s, the maximum comprehensive index could be 0.900 276. In addition, the above optimized results were reliable, as the deviation between the validating experimental results of microwave drying and the optimized results was 2.17%.
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  Optimization and comparison of different deacidification methods for rapeseed oil with simulated high acid value

  XU Yao, CHEN Guangjing, TAN Yue, WANG Shasha, LI Changfeng, KAN Jianquan

  Food and Fermentation Industries. 2019, 45(2): 143-150. https://doi.org/10.13995/j.cnki.11-1802/ts.017402

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  In this study, three deacidification methods, including twice alkali refining (TAR), ethanol solvent extraction (ESE) and molecular distillation-alkali refining (MDR), were compared and applied to deacidify rapeseed oil with simulated high acid value to the maximum deacidification degree. The optimal deacidification conditions to achieve such degree were also investigated. Adlay bran oil with high acid value was used for verification. The obtained results revealed that the maximum deacidification degree of alkali refining deacidification was 60 mgKOH/g. The TAR could deacidify the acid value to 0.111 mgKOH/g after optimising these three methods, while the ESE and MDR could deacidify the acid value to 3.158 mgKOH/g and 0.280 mgKOH/g, respectively. Meanwhile, the total yields for TAR, ESE and MDR were 34.82%, 47.77% and 57.45%, respectively. The best deacidification method was MDR as follows: evaporator temperature 165 ℃, internal condenser temperature 30 ℃, and 365 r/min wiper speed. The optimal alkali refining conditions were determined as follows: deacidify at 0 ℃, using 60 g/L NaOH solution, and 100 g/L NaCl eluent. The adlay bran oil with high acid value (63.41 mgKOH/g) had a yield of 57.05% and its acid value decreased from 63.41 to 0.441 mgKOH/g after deacidification under these conditions, which corresponded fairly well to the rapeseed oil with simulated high acid value. Overall, the results confirmed that the MDR developed in current study was feasible for deacidifying the rapeseed oil with simulated high acid value.
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  Comparative analysis of multiple nutrients, phenolic compounds and antioxidant activities of the seeds and pomace of Prinsepia utilis Royle

  GAO Fanding, ZHANG Chengting, CAI Shengbao

  Food and Fermentation Industries. 2019, 45(2): 151-158. https://doi.org/10.13995/j.cnki.11-1802/ts.017275

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  This study was undertaken to determine and compare the nutritional compositions, phenolic components and antioxidant activities of seeds and pomace of Prinsepia utilis Royle. The results showed that the total phenolic and flavonoids contents of seeds were significantly higher than that of pomace. However, the contents of basic nutrient compositions were relatively higher in pomace. Seeds contained 12 free amino acids, while pomace contained 13 species. After hydrolysis, 17 amino acids were detected both in seeds and pomace. 14 fatty acids (mainly oleic acid and linoleic acid) and 7 minerals (mainly K and Ca) were found in seeds and pomace. 7 phenolic compounds in total (mainly narcissoside) were detected in both seeds and pomace. The results of antioxidant activities showed that the seeds and pomace had good abilities of scavenging free radicals, which were positively correlated with their total phenolic and flavonoids contents. This study demonstrated that the seeds and pomace of Prinsepia utilis Royle contain many nutrient substances and exhibit good antioxidant activities, which can provide a basis for the applications of Prinsepia utilis Royle in food and nutraceutical industries.
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  Effects of different drying methods on physicochemical qualities of the pitaya pericarp

  HE Yuqian, SONG Xiaoyan, LIU Baolin

  Food and Fermentation Industries. 2019, 45(2): 159-165. https://doi.org/10.13995/j.cnki.11-1802/ts.017242

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  The pitaya pericarp was treated by hot air-drying, vacuum drying and vacuum freeze-drying, and the effects of different drying methods on the physical and chemical properties of the pericarp were discussed. The results indicated that the luminance (L^*), red and green value (a^*), yellow and blue value (b^*) of the pericarp after hot air-drying were significantly different from the fresh pericarp and others treated by other two drying methods. The shrinkage rate, porosity and rehydration rate of the pericarp after vacuum freeze-drying were greater than that of hot air-drying and vacuum drying. There were significant differences in brittleness and elasticity among different drying methods (P<0.05). The taste of pericarp after vacuum freeze-drying was the most suitable for direct consumption. Compared with fresh pericarp, there were significant differences in TPA index after rehydration (P<0.05). Indeed, fresh pericarp was the best in terms of nutrition. Comparing to pericarp dried with different methods, the pericarp’s total antioxidant activity and the ability for eliminating free radicals were the strongest after hot air drying. Pericarp treated with vacuum-freezing drying had the maximum contents of pigments and general flavonoids. In comparison, pericarp dried by vacuum drying had no evident superiority regarding its nutrition.
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  Study on the processing technology of pasteurizing ham sausages at low temperatures

  REN Qian, ZHANG Shiqi, LEI Ji

  Food and Fermentation Industries. 2019, 45(2): 166-173. https://doi.org/10.13995/j.cnki.11-1802/ts.017355

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  The best processing technology to pasteurize ham sausages at low temperatures was studied. Based on the traditional ham sausages high temperatures processing technology, the principle of processing meat products at low temperatures, the main factors affecting product quality were studied by sensory evaluation. The results showed that the ratio of fat to lean, fat pre-treatment, curing agent formula, chopping, and roasting conditions were the main factors that affected the quality of pasteurized ham sausages at low temperatures. The best processing technology to pasteurise ham sausages was as follows∶meat material with a fat-to-lean ratio of 2∶8 was cured at 4 ℃ for 24 hours in a curing agent, which was formulated with 2.5% salt, 0.003% nitrite, 0.3% D-erythorbate sodium and 0.5% of phosphates (sodium hexametaphosphate∶sodium tripolyphosphate∶sodium pyrophosphate=10∶30∶17). Before curing, fat passed 8 mm sieve of meat grinder. The chopping knife worked at a low-speed (1 000 r/min) and a high-speed (2 000 r/min) for 330 s at chopping stage. The sausage was roasted at 60 ℃ for 30 min afterwards. Then, the product was cooked and stored at low temperatures. Products prepared under optium conditions were good in odour, appearance, structure, and flavor.
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  Additives and Contaminants, 2006,23(11):1 056-1 063.Separation, structure identification and content analysis of different forms of astaxanthin in Antarctic krill

  CONG Xinyuan, SUN Weihong, ZHANG Huizhen, LENG Kailiang, XING Lihong, MIAO Junkui, LIU Xiaofang

  Food and Fermentation Industries. 2019, 45(2): 174-178. https://doi.org/10.13995/j.cnki.11-1802/ts.017586

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  In this study, acetone was used to extract the astaxanthin from Antarctic krill. The silica gel column chromatography was optimised for separating astaxanthin diester, astaxanthin monoester, and free astaxanthin. A suitable developing solvent was selected. Samples were identified by a thin layer chromatography and the three-dimensional structures were confirmed by Chiralpak IC column. The contents of astaxanthin in different forms were quantified using C₃₀-HPLC. The results showed that a gradient elution through silica gel column chromatography with different ratios of acetone-petroleum ether could completely separate free astaxanthin, astaxanthin monoester and diester. V (n-hexane)∶V (acetone)∶V (acetic acid)=8∶2∶0.2 was the optimum developing solvent for thin layer chromatography. Astaxanthin from Antarctic krill included three optical isomers: 3S,3′S, 3S,3′R, and 3R,3′R. The proportions of 3R,3′R in astaxanthin diesters and monoesters were more than 70%, and the proportion of 3S,3′S was the lowest. The total astaxanthin content in Antarctic krill was 18.9 mg/kg, of which the astaxanthin contents of astaxanthin diester, astaxanthin monoester, and free astaxanthin were 12.0, 6.1 and 0.8 mg/kg, respectively.
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  Effects of different raising cleaning methods on preservation of Ipomoea aquatica

  YANG Chong, XIE Jing

  Food and Fermentation Industries. 2019, 45(2): 179-184. https://doi.org/10.13995/j.cnki.11-1802/ts.017593

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  The quality changes during storage of Ipomoea aquatica was studied after different cleaning methods (sodium hypochlorite solution: with active chlorine 100 mg/L; ozone water: with active oxygen concentration of 1.8 mg/L; ultrasonic cleaning: with frequencies of 40 kHz and power of 0.33 W/cm²). It was shown that these three washing method were all preferable to maintain the sensory quality of Ipomoea aquatica, as well as to maintain the total number of colonies at a low level. Additionally, these agents could delay the reduction of chlorophyll and Vc contents. It was found that ozone treatment was the best method, as it could effectively extend the shelf life of Ipomoea aquatica for 3 d compared with the controlled groups.
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  Analysis of the composition and quality of Chuzhou peppermint honey

  DONG Yining, LEI Xiaoyan, SUN Yanhui, WU Xinrong, FENG Hongmei, CHEN Wei

  Food and Fermentation Industries. 2019, 45(2): 185-189. https://doi.org/10.13995/j.cnki.11-1802/ts.017404

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  Chuzhou peppermint cultivation has a long history and a broad planting area. It is a promising resources for development with advantages. In this paper, the quality characteristics of peppermint honey were primarily discussed through the determination and analysis of physicochemical components of peppermint honey. The results showed that the advantages of peppermint honey including high maturity, high fructose content (48.42 g/100 g) and low glucose content (27.89 g/ 100 g). Moreover, the main components of Chuzhou peppermint honey had reached the industrial first grade standard. Compared with common honey, peppermint honey had an extremely dark color. It also showed high total phenolic acid content, strong antioxidant capacity and special flavor characteristics. Its total phenolic acid content was 120.83 mg / 100 g, which was 6.53 times higher than commercial acacia honey. Furthermore, the free radical scavenging rate of peppermint honey with the same mass concentration as commercial acacia honey was 1.65 times higher. The study also found that peppermint honey had both high acidity and high maturity properties, while common honey usually has a high degree of maturity with low acidity. As a special nectar honey, peppermint honey has potential for market development. Its high acidity formation mechanism and food functionality need to be further explored in the future.
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  Detection of liquor adulteration based on the electronic nose system

  MA Zeliang, GUO Tingting, YIN Tingjia, WANG Zhiqiang, YANG Fangxu, LI Caihong, LI Zhao, YUAN Wenhao

  Food and Fermentation Industries. 2019, 45(2): 190-195. https://doi.org/10.13995/j.cnki.11-1802/ts.018206

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  A new method for quickly identifying liquor adulteration was established by using a self-developed portable electronic nose detection system. When the system was detecting, the “fingerprint data” of liquor was obtained by sensor array. Then, information reflected the features was extracted by discrete wavelet transform (DWT) from the feedback. The principal component analysis (PCA) was then used to determine the quality of adulterated liquor samples with different purity. The quantitative prediction of adulterated liquor samples with different purity was realized by artificial bee colony least squared-support vector machines (ABC-LSSVM). The results showed that PCA could well-distinguish adulterated liquor. Its accuracy could be as high as 100%. ABC-LSSVM prediction model had a good quantitative prediction performance for liquor purity. Its correlation coefficient (R²) was 0.933 2, the mean relative error (MRE) was 6.564 3%, and the root mean square error (RMSE) was 0.023 4. This study provides technical supports for qualitative discrimination and quantitative prediction of adulterated liquors.
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  Beer taste evaluation using electronic tongue and the relationship between sensor information and flavor compounds

  LIU Jia, HUANG Shuxia, YU Junhong, HU Shumin, YANG Zhaoxia, HUANG Shuli, ZHANG Yuxin

  Food and Fermentation Industries. 2019, 45(2): 196-201. https://doi.org/10.13995/j.cnki.11-1802/ts.017959

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  To study the application of electronic tongue on distinguishing flavor and quantitative taste evaluation amongst different beers of the same category, 30 samples were collected and analyzed by taste evaluation, electronic tongue and flavor chemical analysis. The data were analyzed by principal component analysis and partial least squares regression. According to taste signals from the electronic tongue combined with principle component analysis, flavor characteristics of 30 samples were differentiated sensitively. The taste evaluation model was constructed by partial least squares regression of data based on the sensory scores and data using electronic tongue detection and the relationship between electronic tongue detected data and 40 flavor compounds was established. Results showed that ions (Na⁺, PO₄^3-), organic acid (formic acid), polysaccharides (malto-oligosaccharides), oligopeptides, total polyphenol, and alcohols were the main factors influencing the electronic tongue taste information. Additionally, the same flavor compound affected the taste signals from different sensors differently. Based on relevant research, materials that affected the taste signals from different sensors were clarified, as well as the sensory mechanism of the electronic tongue. This study provides the technology and theoretical basis for an objective, accurate and fast method for sensory evaluation and flavor regulation.
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  Determination of 7 short-chain fatty acids in fermented milk by gas chromatography

  DING Yan, WANG Juan, ZHANG Di

  Food and Fermentation Industries. 2019, 45(2): 202-206. https://doi.org/10.13995/j.cnki.11-1802/ts.018082

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  Established a method for detecting the 7 short-chain fatty acids(formic acid, acetic acid, propanoic acid, butyric acid, isobutyric acid, valeric acid, isovaleric acid)in the fermented milk by gas chromatography (GC). The samples were pretreated by derivation, separated by chromatographic column, qualitative analysis by retention time and quantitative analysis by peak area. All the linear ranges of 7 short-chain fatty acids were 20-2 000 mg/L, the limits of quantitation were 20 mg/L, the limits of detection were 5 mg/L, the correlation coefficients(R²)were greater than 0.999, the recovery range was 93.57%-108.20%, the relative standard deviation (RSD) range of the results was 2.40%-9.56%. The method is accurate, sensitive and reproducible and can be used to detect the content of short-chain fatty acids in the fermented milk.
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  Comparative analysis of free fatty acids in five kinds of Yunnan dry-cured ham

  LIU Shuyun, WANG Guiying, GU Dahai, WANG Xuefeng, XU Zhiqiang, FAN Jiangping, PU Yuehong, GE Changrong, LIAO Guozhou

  Food and Fermentation Industries. 2019, 45(2): 207-213. https://doi.org/10.13995/j.cnki.11-1802/ts.017101

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  The levels of free fatty acids in five varieties of Yunnan dry-cured ham—Xuanwei ham, Nuodeng ham, Heqing ham, Saba ham and Sanchuan ham were determined by gas chromatography-mass spectrometer (GC-MS). 16 kinds of free fatty acids were detected in these 5 different hams. Palmitic acid (C16∶0), stearic acid (C18∶0), oleic acid (C18∶1, n-3), and linoleic acid (C18∶2) were the major fatty acids present in these hams. Significant differences in free fatty acids were found among the types as well as the parts of hams (P<0.05). Nuodeng ham and Sanchuan ham had the highest amount of free fatty acids. The total amount of free fatty acids in muscle and subcutaneous fat of Nuodeng, Sanchuan, Saba, Xuanwei, and Heqing hams was 40.378 mg/g, 79.959 mg/g, 42.336 mg/g, 77.548 mg/g, 30.147 mg/g, 62.049 mg/g, 28.446 mg/g, 62.078 mg/g, 27.361 mg/g, and 55.953 mg/g, respectively. The unsaturated fatty acid content and the proportion of essential fatty acids of Nuodeng and Sanchuan hams were also the highest, therefore, the fat composition of Nuodeng ham and Sanchuan ham were more reasonable.
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  Characterise the geographical origin of walnut using stable isotopes in combination with crude fat and protein content

  WANG Pengfei, GUO Kang, SHEN Juanzhang, TAN Weihong

  Food and Fermentation Industries. 2019, 45(2): 214-219. https://doi.org/10.13995/j.cnki.11-1802/ts.017414

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  In order to distinguish walnuts according to their geographic origin, 344 samples of walnuts from Henan, Xinjiang, Hebei, Gansu, Shanxi, Sichuan, Hubei, Yunnan and Guangxi were collected. Their isotope ratios of C, H, O, N were determined by isotope ratio mass spectrometry. The N content was measured by elemental analyzer and it was utilized to calculate the corresponding crude protein content. The crude fat content was determined by physicochemical analytical method. The results showed that δ²H and δ¹⁸O were reduced with decreased latitude. The δ¹³C value of walnuts in Henan sub-region increased with elevated latitude. The linear discriminant analysis found that the overall rates of correctly discriminating walnuts from different provinces and Henan sub-region by the stable isotope ratio of C、H、O、N were 71.1% and 57.9%, respectively. When combined with the contents of crude fat and protein, the overall rates of correct discrimination increased up to 79.6% and 68.6%, respectively. It was found that stable isotopes in combination with organic component analysis could help discriminating the origins of walnuts. In addition, the discrimination rates for discriminating walnuts from different provinces are higher than those for sub-regions.
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  Research progress on novel freezing and thawing technology applied to meat products

  YUAN Linna, LI Hongjun, WANG Zhaoming, HE Zhifei

  Food and Fermentation Industries. 2019, 45(2): 220-227. https://doi.org/10.13995/j.cnki.11-1802/ts.017211

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  Frozen storage is one of the main ways to store meat products. The freezing and thawing process is an important factor affecting the quality of frozen foods. The traditional methods of freezing and thawing take time and can easily lead to the loss of nutrients and deterioration in quality, which no longer meet the needs of the developing modern food industries. Therefore, it is of great significance to develop new and rapid technologies that can better retain the quality of meat products. This review aimed to summarize the current research on the applications of advanced freezing and thawing technologies used for meat products. Also, the shortcomings and future research trends of each technology at present were analyzed, providing relevant guidance regarding productions for industries producing frozen meat products.
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  Research progress on mechanisms of microbial biofilm formation and its controlling methods in aquatic products

  LAN Weiqing, GONG Taoshuo, CHEN Mengling, WANG Meng, XIE Jing

  Food and Fermentation Industries. 2019, 45(2): 228-232. https://doi.org/10.13995/j.cnki.11-1802/ts.017653

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  Biofilm, a specific population structure, is a non-free microbial cell aggregate formed when bacteria are growing. Based on recent research achievements on microbial biofilms, the forming process of microbial biofilm was introduced, the presence of microbial biofilm in both fresh and frozen aquatic products was reviewed. The current physical, chemical and chemobiological methods developed for controlling microbial biofilm formation were further described and the existing problems and solutions regarding the methods mentioned were proposed. The development of technology used to control microbial biofilm formation was also prospected.
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  Research progress of edible film in preservation and storage ofmeat and meat products

  LI Xue, HE Zhifei, LI Hongjun

  Food and Fermentation Industries. 2019, 45(2): 233-239. https://doi.org/10.13995/j.cnki.11-1802/ts.017373

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  As an environment-friendly material,edible film has the advantages of safe, non-toxic, biodegradable and improving food quality,and can be used as the carrier of active substance. It has become a research hotspot in food packaging industry. Given above, the paper introduced the application form and properties of polysaccharide, protein, lipid, composite membrane and functional edible film, and reviewed the latest research progress of edible film at home and abroad in the preservation of meat and meat products. And pointed out their shortcomings and development tendency, to provide reference for the development and application of meat preservation technology.
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  Research progress of biosensor technology for detecting zearalenone

  TAN Hongxia, MA Liang, GUO Ting, CHEN Lu, LIU Wei, XIE Shengli

  Food and Fermentation Industries. 2019, 45(2): 240-246. https://doi.org/10.13995/j.cnki.11-1802/ts.018169

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  Zearalenone, an estrogen-like mycotoxin produced by strains from Fusarium sp., causes abortion and has estrogenic, teratogenic, carcinogenic and neurotoxic effects. Its contamination affects the safety of animal and plant-derived foods and raw materials seriously. In recent years, the higher sensitive and specific biosensor used for zearalenone detection is developed and applied. Combining related national and international research achievements in the past four years, biosensor detection technologies such as electrochemical biosensors, fluorescent biosensors, aptamer biosensors and cell sensors. used for detecting zearalenone mycotoxins were reviewed. Their sensitivity, specificity and other characteristics during the detection process were emphasized. Meanwhile, the probable problems and directions for future development were discussed.
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  Effects of reactive oxygen species mediated oxidative stress on meat quality during postmortem aging

  YUE Jianwei, SHI Xixiong, SUN Jinlong, YU Qunli, ZHU Qi

  Food and Fermentation Industries. 2019, 45(2): 247-251. https://doi.org/10.13995/j.cnki.11-1802/ts.017596

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  Post-mortem meat maturation is one of the effective methods to improve meat quality. In order to improve the quality of meat, oxidative stress mediated by reactive oxygen species (ROS) has become a hot research topic both nationally and internationally. However, the study of ROS-mediated oxidative stress has mainly been concentrated in the medical field. In order to illustrate its effects on meat quality during postmortem aging, this paper reviewed the effects of ROS-mediated cell death ways (apoptosis, autophagy and necrosis) and its effects on meat color, flavor, and tenderness.
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  A review: Factors affecting fish gelatin extraction and its quality

  LI Shuang, TU Zongcai, CHEN Xuelan

  Food and Fermentation Industries. 2019, 45(2): 252-259. https://doi.org/10.13995/j.cnki.11-1802/ts.017287

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  Gelatin is a natural macromolecule extracted by thermal hydrolysis of mammalian collagen. Due to its unique gel properties and reasonable price, gelatin has been widely used in food and pharmaceutical industries. However, applications of mammalian gelatin have been questioned and rejected because of the potential disease transmission and religion food taboo, therefore, it is urgently to replace it with a new source of gelatin. At present, the new source is fish gelatin. The quality of fish gelatin is affected by many factors that limit its applications. This article reviewed the factors that affecting the yield and quality of fish gelatin, and summarized the new technologies that combined with traditional gelatin extraction methods to obtain higher quality gelatin that meets the market demand. This review was expected to provide references and theoretical bases for relevant scientific research workers to further improve the yield and quality for fish gelatin and to expand the applications of fish gelatin.
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  Progress in laser-induced breakdown spectroscopy and itsapplications in food analysis

  QU Cheng, HE Zhifei, LI Hongjun

  Food and Fermentation Industries. 2019, 45(2): 260-268. https://doi.org/10.13995/j.cnki.11-1802/ts.017229

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  Laser-induced breakdown spectroscopy (LIBS) is a rapid analysis technique based on atomic emission spectroscopy. This paper mainly introduced the principle of LIBS, the influencing factors of quantitative analysis and the technical methods to improve the spectral signal. The application progress of LIBS technology for food adulteration analysis, food nutrient analysis, food harmful substances detection, food classification and identification and food element distribution analysis were reviewed. Finally, the problems of LIBS technology in the food industry have been sumarized, and the future development direction of LIBS technology also has been prospected.