25 February 2019, Volume 45 Issue 4

    

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  Differentiating transcriptomic patterns and functional analysis of Hansenula anomala during cultivation

  TANG Chao, ZHANG Hanyu, WANG Ting, FENG Guangwen, QIAN Weidong, CAI Changlong, MAO Peihong

  Food and Fermentation Industries. 2019, 45(4): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.018697

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  Hansenula anomala has outstanding performances on fermentation, esterification, and accumulating tryptophan. To illustrate the relationship between genes expression and metabolism of H. anomala during fermentation, differentially expressed genes (DEGs) at different fermentation points (0, 24, 48, 72, 96 h) were analyzed by using transcriptomic sequencing and bioinformatic methods. The results showed that 585, 487, 154, and 615 genes were up-regulated at 24, 48, 72, 96 h, respectively, while 1112, 725, 5, and 245 genes were down-regulated. The Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment of DEGs indicated that the metabolic activity of H. anomala decreased from 0 h to 48 h, but increased from 48 h to 96 h. Additionally, H. anomala had strong metabolic activity and genetic information processing ability at 96 h. The differential gene expression matrix analysis of the tryptophan pathway showed that the synthesis rate of tryptophan in H. anomala decreased from 0 h to 24 h and increased thereafter, while the decomposition rate of tryptophan increased from 0 h to 48 h, and then decreased. In summary, these results provides a theoretical basis for molecular breeding and metabolic regulation of H. anomala.
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  Growth kinetics and inhibitory factors of shrimp-originated Bacillus subtilis

  LIU Ling, GUO Quanyou, LI Baoguo, JIANG Chaojun

  Food and Fermentation Industries. 2019, 45(4): 7-12. https://doi.org/10.13995/j.cnki.11-1802/ts.018564

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  The effects of environmental factors (pH, ε-polylysine, and Nisin) on the growth and inhibition of Bacillus subtilis were evaluated by the modified Compertz model. B. subtilis isolated from shrimp was cultivated in shrimp originated nutrient broth under different conditions. The results showed that the R² in the first-order model was greater than 0.960, the A_f was 1.000-1.100, the B_f was 0.950-1.040, and the RMSE was 0.000-0.100, indicating that the fitness of the model was fine. The square root model well-fitted the relationship between different regulatory factors and the maximum specific growth rate, as well as between the lag phase. The R² were 0.894 and 0.908, respectively, suggesting that the model was reliable, and could be used for effectively inhibiting the growth of B. subtilis and prolonging the shelf life of cooked Penaeus vannamei.
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  Optimization of production condition and characterization of glucomannase from Bacillus amyloliquefaciens

  WU Dandan, ZHUANG Min, JIAO Dan, ZHOU Zhongkai

  Food and Fermentation Industries. 2019, 45(4): 13-18. https://doi.org/10.13995/j.cnki.11-1802/ts.018814

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  This study aimed to optimize the conditions to produce glucomannase by Bacillus amyloliquefaciens fermentation. The fermentation conditions were analyzed by response surface methodology based on single factor experiments. The results indicated that the activity of glucomannase was up to 2 509 U/mL under optimized culture medium and fermentation conditions (40 g/L glucose, 9 g/L yeast powder, 0.8 g/L ammonium sulfate, fermented at 30 ℃ for 80 h, with 8% inoculation size and 100 mL working volume in a 250 mL shaking flask). Glucomannase prepared under this condition had the maximum activity at 50 ℃ and at pH=7. It was relatively stable at 30~40 ℃ and at pH=3-7. Moreover, ions such as Al³⁺, Fe³⁺, and Cu²⁺ etc. inhibited its activity, whereas Mn²⁺ had activating effect.
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  Preparation of cinnamaldehyde aqueous emulsion and its antifungal activity against Penicillium digitatum

  LIN Liping, CHEN Yanyan, TIAN Bowen, LIAO Anping, CHEN Jinyin

  Food and Fermentation Industries. 2019, 45(4): 19-24. https://doi.org/10.13995/j.cnki.11-1802/ts.018299

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  To develop a stable, effective and eco-friendly preservative for citrus, a set of cinnamaldehyde aqueous emulsions were prepared and their antifungal effects against Penicillium digitatum were investigated. With 6% complex emulsifier and 10% (w/w) cinnamaldehyde, the aqueous emulsion prepared by low-energy input exhibited the best performances on stability, dispersity, and storability. Total eight cinnamaldehyde aqueous emulsions were prepared and no obvious difference in anti-P. digitatum activity was found with the average minimum inhibitory concentration (MIC) of 250 μg/g, which was significantly better than that of cinnamaldehyde at the same concentration. In conclusion, this primary formulation of stable and effective cinnamaldehyde aqueous emulsion can be obtained by low-energy input.
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  Heterelogous expression, purification and characterization of an exo-inulinase from Paenibacillus sp. Lfos 16

  MA Jun, AN Qikun, TANG Wenzhu

  Food and Fermentation Industries. 2019, 45(4): 25-30. https://doi.org/10.13995/j.cnki.11-1802/ts.018537

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  The gene encoding an exo-inulinase was cloned into pET-28a(+) from an inulin-degrading Paenibacillus sp. Lfos16 and expressed in Escherichia coli BL21(DE3). The recombinant exo-inulinase was purified using nickel column affinity chromatography and verified by SDS-PAGE. The molecular weight of recombinant exo-inulinase was 87 kDa with the specific activity of 348.30 U/mg protein. Its activities on inulin and sucrose were 259.37 U/mL and 592.16 U/mL, respectively, with an I/S value of 0.438, and fructose was the main product from inulin. The recombinant exo-inulinase had the optimal reaction temperature and pH of 40 ℃ and 6.0, respectively. It was stable when the temperature was lower than 30 ℃. It was significantly inhibited by Ag⁺, Cu²⁺, Mn²⁺, Zn²⁺, Hg²⁺ and Fe³⁺. The Km and V_max of recombinant exo-inulinase on inulin were 19.28 mg/mL and 0.18 mg/(min·mL), respectively.
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  Screening and identification of acetone butanol-producing strains and process optimization for butanol production

  ZHOU Zhiyou, XU Zhangke, ZHANG Qinghua, LIU Mengying, LI Qiuling, LI Hanguang

  Food and Fermentation Industries. 2019, 45(4): 31-35. https://doi.org/10.13995/j.cnki.11-1802/ts.018674

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  As butanol has toxic and inhibitory effects on its producing microorganisms, the yield and concentration of biobutanol are low, which is a key scientific challenge for the acetone, butanol and ethanol (ABE) fermentation process. In order to obtain strains with high butanol tolerance and high butanol yield, four strains with high butanol tolerance were selected from soil samples using a new “sandwich” isolation method, in which the strain a914 had the best fermentation performance. When it was used for ABE fermentation in P2 or cassava flour medium, the amounts of butanol produced were 5.44 g/L and 3.02 g/L, respectively. According to 16S rDNA sequence, the strain a914 was 99% homologous to Clostridium beijerinckii, and it was eventually identified as C. beijerinckii combining with its physiological and biochemical characteristics. Besides, the fermentation conditions of C. beijerinckii were optimized. Butanol and total solvent produced reached 6.73 g/L and 9.83 g/L, respectively, under the optimized condition with 80 g/L cassava flour, 3 g/L yeast extract, and 3 g/L calcium carbonate.
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  Physicochemical properties and structural changes of bamboo shoots dietary fiber with enzymatic modification

  YANG Kai, Yang Zhenhuan, WU Weijie, CHEN Jianbing, XIA Qile

  Food and Fermentation Industries. 2019, 45(4): 36-41. https://doi.org/10.13995/j.cnki.11-1802/ts.018669

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  Dietary fiber (DF) from bamboo shoots (Phyllostachys praecox f. Prevernalis) was treated with cellulase and xylanase, and their physiochemical properties and structural changes were analyzed. Water holding capacity (WHC), oil holding capacity (OHC), swelling capacity (SC), and adsorption capacities of cholesterol and nitrites were examined as physiochemical properties. Changes in DF structure were analysed by scanning electron microscopy (SEM), fourier transform infrared spectra (FT-IR), and X-ray diffraction (XRD). The results showed that the soluble dietary fiber content increased from initial (1.02±0.04) g/100 g DF to (6.80±0.15) g/100 g DF after enzyme modification. Moreover, the WHC, OHC, SC, and cholesterol and nitrite ions absorbent abilities significantly increased (P< 0.05). The porosity of the DF surface and its specific surface increased. Both lignin and cellulose in DF were partially degraded, and the crystallinity decreased. In conclusion, cellulase and xylanase are suitable to modify bamboo shoots DF, and they are beneficial for research and development of new functional foods or food additives from bamboo shoots.
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  Lactobacillus isolates producing high level of diacetyl from Tibet mushroom and their effects on yogurt aroma

  TIAN Huaixiang, SHI Yuhua, ZHANG Yan, CHEN Chen, YU Haiyan

  Food and Fermentation Industries. 2019, 45(4): 42-47. https://doi.org/10.13995/j.cnki.11-1802/ts.016573

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  To improve yogurt flavor, Lactobacillus isolates from Tibet mushroom were obtained, identified and applied in yogurt fermentation. The isolate 1-33 producing high level diacetyl was identified as Lactobacillus plantarum based on 16S rDNA sequencing and alignment. The volatile compounds in the control and yogurts fermented with Lactobacillus were compared using gas chromatography-mass spectrometry (GC-MS). The level of diacetyl in the yogurt fermented by strain 1-33 was about four times higher than that of the control, and acetoin was about 1.5 times of the control (38.92/25.46 mg/L). Meanwhile, aldehyde formed in both yogurt samples were at the same level. In conclusion, L. plantarum 1-33 had high diacetyl production ability and could be used to improve yogurt flavor.
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  Effects of different surfactants on cytidine production by fermentation

  ZHAO Beibei, FANG Haitian, LIU Huiyan, MA Ruoshuang, WANG Ru, LIU Yuxuan, LI Jinna

  Food and Fermentation Industries. 2019, 45(4): 48-54. https://doi.org/10.13995/j.cnki.11-1802/ts.018457

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  The effects of four different surfactants,Tween-80, Triton X-100, CTAB, and EMB, on cytidine synthesis by fermentation with Escherichia coli BG-12 as well as cell grouth were studied. The yield of cytidine increased while 1-4 g/L Tween-80 was added. The maximum yield of 1.7 g/L was obtained when 3 g/L of Tween-80 was added, which was 2.42 times higher than that of the control. Additionally, it had no significant effects on bacteria growth and sugar consumption. When TritonX-100 was added, the yield of cytidine decreased, however, 0.4-0.8 g/L TritonX-100 could promote bacteria growth and sugar consumption. When CTAB or EMB was added, the yield of cytidine decreased obviously, but had little effects on bacteria growth and sugar consumption. In conclusion, the yield of cytidine increased when less than 4 g/L Tween-80 was added after 10 h fermentation. In comparison, TritonX-100, CTAB, and EMB inhibited cytidine production, although they might stimulate cell growth.
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  Phenolic compounds in Wuliangye Daqu and their antioxidant activities

  YAO Can, ZHOU Hanling, GONG Yu, LIAO Qinjian, WU Linwei, LI Yanghua, YANG Tao, AN Mingzhe, LI Guoyou

  Food and Fermentation Industries. 2019, 45(4): 55-59. https://doi.org/10.13995/j.cnki.11-1802/ts.018429

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  Daqu is an important source for bioactive compounds in Baijiu. Six novel compounds were isolated from Wuliangye Daqu by a set of chromatographic procedures. They were further identified by spectroscopic technology, including nuclear magnetic resonance (NMR) and mass spectrum (MS) etc. to be 5-n-nonadecylresorcinol, 5-n-heneicosyresorcinol, 5-n-tricosylresorcinol, (1E,22Z)-1,22-diferuloyloxydocoane, (1E,24Z)-1,24-diferuloyloxyteracosane, and (1E,26Z)-1,26-diferuloyloxyhexacosane. All 6 identified compounds were natural phenolic compounds observed for the first time from Daqu, and all of them exhibited significant antioxidant activities.
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  Color determination of red malts

  LI Dongdong, ZHENG Feiyun, ZHOU Xiaoyue, NIU Chengtuo, LIU Chunfeng, WANG Jinjing, LI Yongxian, LI Qi

  Food and Fermentation Industries. 2019, 45(4): 60-65. https://doi.org/10.13995/j.cnki.11-1802/ts.018518

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  In order to brew a bright red beer, it is necessary to carefully select a special malt that matches the basic malt. The color characteristics of different malts were analyzed by diluting the special malt made by mashing saccharified wort to a fixed chroma value. The results showed that some malts had a distinct red hue, which was defined as red malt based on the malt chroma. Red intensity was then introduced to express the color change of the saccharified wort to determine the color range of saccharified wort that was suitable for brewing red beer. The red intensity range for bright red beer was revised to 0.215-0.330 by fermentation experiments. The red beer appeared as tomato red or other relatively bright red had the red intensity of 0.215-0.302.
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  Analysis of vacuum drying kinetics of rapeseed and analysis of Weibull model

  ZHANG Xuefeng, LI Bin, PENG Guilan, MENG Guodong, LUO Chuanwei, YANG Ling

  Food and Fermentation Industries. 2019, 45(4): 66-73. https://doi.org/10.13995/j.cnki.11-1802/ts.017963

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  Weibull distribution function was applied to study the dynamic characteristics of vacuum drying of rapeseed to obtain rapeseed with good germination power and improve their vacuum drying efficiency. The effects of initial moisture content (M) , temperature (T), and vacuum degree (V) on the drying characteristics of rapeseed were investigated under the following conditions: (50±0.5) g loading capacity, M: 16.12%, 18.19%, 20.26%, at 40, 50, 60, 70, and 80 ℃ under different vacuum degree (V) (0.03, 0.04, 0.05, 0.06, 0.07 MPa). The fitting results were evaluated by using coefficient of determination (R²), root mean squared error (RMSE), and reduced chi-square (χ²). The scale parameters (α), shape parameters (β), moisture effective diffusion coefficients (D_eff ), calculated diffusion coefficient (D_cal ), and geometric factor (R_g) were analyzed. The results showed that α was negatively correlated with T and V. It was positively correlated with M. β values were below 1, the values of D_eff were in a range of 6.051×10^-9-2.908×10^-8m²/s, and R_g was less than 1. The vacuum drying activation energy (E_a) of rapeseed was 22.369 kJ/mol. T was positively correlated with the average drying rate (r), and it was negatively correlated with the germination rate (g) and the shoot length (l). V was only positively correlated with r. M was positively correlated with the unit energy consumption (e), and negatively correlated with g, l and r.
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  Study on the copigmentation effects of tannic acid and chlorogenic acid on the anthocyanins of bayberry

  LOU Leyan, YUE Yang, YIN Pei, CHEN Jianchu, YE Xingqian, LIU Donghong

  Food and Fermentation Industries. 2019, 45(4): 74-80. https://doi.org/10.13995/j.cnki.11-1802/ts.017972

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  The UV spectrophotometer and CIELab color space assay were used to explore the effects of copigments (tannic acid and chlorogenic acid) on the copigmentation of bayberry anthocyanins in aqueous solutions. The results showed that the maximum absorption wavelength of the anthocyanins aqueous solution exihibited bathochromic shift, the L^* value decreased, and the a^* value increased with increasing concentrations of tannic acid and chlorogenic acid. After copigmentation, the thermal stability of the pigment of bayberry anthocyanins was significantly improved. HPLC was used to analyse the composition of anthocyanins before and after copigmentation, no new anthocyanin derivatives produced after copigmentation, assuming that the copigmentation reaction was non-covalently bound. The Gibbs free energy (ΔG) of the two processes were both less than zero, indicating that the copigmentation reactions were spontaneous. In comparison, ΔH and ΔS were both negative, which indicated that the processes were generally spontaneously exothermic. The equilibrium constant (K) of the reaction of tannic acid group and anthocyanins was greater than chlorogenic acid group, which indicated that tannic acid was more favorable to react with anthocyanins for copigmentation reaction.
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  Microwave intermittent drying characteristics and model fitting for apple slices

  WEN Jing, DAI Jianwu, ZHANG Lihua

  Food and Fermentation Industries. 2019, 45(4): 81-88. https://doi.org/10.13995/j.cnki.11-1802/ts.017842

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  Microwave intermittent drying technology was applied to thin-layer drying of apple slices by microwave on-line detection device. The drying dynamics of apple slices microwaved at 700 W, 600 W, 450 W and 250W, with slice thickness of 3 mm, 5 mm, 7 mm and 9 mm, and heating for 4 s, 5 s, 6 s and 7 s were studied. The results showed that the microwave drying process of apple slices belongs to decelerate drying. Microwave power, slice thickness, and heating time had significant effects on the drying process. The effective diffusion coefficient of moisture increased with increasing drying power, slice thickness, and the extension of heating time. The model fitting showed that the Weibull model had a higher prediction accuracy and could be used to sufficiently predict and describe the intermittent microwave drying process of apple. Stepwise regression method was used to establish the expressions of modeling parameters α and β. The scale parameter α of the model decreased with increasing power, decreasing thickness, and increasing heating time, which means that increasing the drying power, reducing the slice thickness, and prolonging the heating time could significantly shorten the drying time and improve the drying efficiency. The power, thickness, and heating time had little influences on the shape parameter β, which means that the material state changed little during drying process.
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  Analysis of functional and structural properties of black rice protein isolates

  GAO Liu, XIANG Qin, LI Jiayi, LIU Juan, CHEN Chan, CHE Zhenming, LIU Ping

  Food and Fermentation Industries. 2019, 45(4): 89-94. https://doi.org/10.13995/j.cnki.11-1802/ts.017910

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  The components of main black rice protein isolates were extracted from black rice powder by alkali-soluble acid-precipitation method, and compared with soybean protein isolates to study their functional and structural properties. The results showed that the functional properties of black rice protein isolates and soy protein isolates were significantly different, as the emulsion stability and oil holding capacity of black rice protein isolates were higher than that of soy protein isolates. In comparison, the solubility, emulsibility, emulsion stability, foamability, foaming stability, and water holding capacity of black rice protein isolates were lower. In addition, the denaturation temperature of black rice protein isolates was 87.35 ℃. The characteristic functional groups of black rice protein isolates were determined by infrared spectroscopy, and the functional groups such as carbonyl, amino and carboxyl groups were detected. The secondary structure of black rice protein isolates consisted of 5.15% α-helix, 40.65% β-sheet, 21.70% β-turn, and 32.40% random coil.
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  Effects of co-fermentation on the aroma of Italian Riesling low-alcohol sweet white wine

  ZHU Xia, WANG Yuan, LIU Qi, ZHAO Dan-dan, HAN Shun-yu, YANG Xue-shan

  Food and Fermentation Industries. 2019, 45(4): 95-102. https://doi.org/10.13995/j.cnki.11-1802/ts.018337

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  Italian Riesling grapes were used as raw material to brew low-alcohol sweet wine using Saccharomyces cerevisiae and non-Saccharomyces cerevisiae yeasts. The aroma profiles were determined by head space solid phase microextraction and gas chromatography/mass spectrometry (HS-SPME-GC-MS). The results showed that the contents of esters, higher alcohols, and terpenes in Riesling wine co-fermented with Torulaspora delbrueckii and S. cerevisiae increased in comparison to the control group. Moreover, the odor activity values of 15 aroma compounds, such as hexyl acetate, ethyl hexanoate, nonyl alcohol, geraniol, damascene and decyl aldehyde, were all over one, significantly more than that of the control group (3 kinds only). The taste evaluation indicated that the co-fermented wine had strong flower and fruit fragrance with enhanced complexity and layering of wine aroma. In conclusion, co-fermentation using different types of yeasts significantly increased the aroma of Italian Riesling low alcohol sweet white wine.
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  The effect of hydrogen peroxide pretreatment on structure and enzymatic hydrolysis of Ziziphus jujube residues

  PEI Yali, ZHANG Baoshan, WEI Lusha, WANG Min, ZHU Lili, ZHOU Qi, FU Junwei

  Food and Fermentation Industries. 2019, 45(4): 103-109. https://doi.org/10.13995/j.cnki.11-1802/ts.018722

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  It is difficult to enzymatically hydrolyze carbohydrates in Ziziphus jujube residues into fermentable sugars. In this study, hydrogen peroxide pretreatment was studied and its effects on structure and hydrolysis of Z. jujube residues were investigated. The results of single factor experiments and response surface analysis indicated that the suitable pretreatment conditions were at 56°C for 200 min using 4% hydrogen peroxide (pH=11.5). The yield of reducing sugar after enzymolysis was 21.16%, which was remarkably higher than the untreated group (P<0.05). The changes in surface structure, chemical components, and crystallinity of Ziziphus. jujube residues were evaluated by scanning electron microscopy images, infrared spectra, and X-ray diffraction patterns. The results demonstrated that the residue surface became loose and porous, and partial lignin structure was destroyed, thus the enzyme binding surface increased. Moreover, the crystallinity of the residues decreased by 7.19%, which improved the enzymatic efficiency. The results illustrated that hydrogen peroxide pretreatment provides a new routine for efficient hydrolysis of Ziziphus. jujube residues, which provides certain guidance for finding new methods to treat Ziziphus jujube residues and improve their utilization rates.
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  Development of preservatives for anticorrosion of pre-rehydrated vacuum-packed Dougan

  TANG Guiyu, TANG Yilin, DAI Boren, JIANG Ailing, ZHANG Zhiqing, SHEN Guanghui

  Food and Fermentation Industries. 2019, 45(4): 110-116. https://doi.org/10.13995/j.cnki.11-1802/ts.018641

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  The pre-rehydrated vacuum-packaged Dougan is rich in nutrients and high in moisture, however, it has short shelf-life due to spoilage mainly by Bacillus spores. To effectively prevent spoilage, nisin, ε-polylysine, and potassium sorbate on four dominant spoilage Bacillus strains were tested, and their minimal inhibitory concentrations and inhibition rates were examined. The effects of recombinant preservatives were also comparatively evaluated under different utility conditions. The results showed that nisin and ε-polylysine had stronger antibacterial activities against four strains than that of potassium sorbate. The optimal formulation of recombinant preservatives determined by response surface methodology was 22.50 μg/mL nisin, 57.54 μg/mL ε-polylysine, and 425 μg/mL potassium sorbate. The maximal antibacterial and preservative effects of recombinant preservatives were obtained together with heat treatment at 100 ℃ for 20 min. The shelf-life of treated pre-rehydrated Dougan extended up to 10 days at 25 ℃, which was 4 days longer than the control. This study provides references for preserving pre-rehydrated vacuum-packaged Dougan.
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  Effects of different skin and seed ratios on phenolic compounds and sensory properties of wine

  CHEN Tongguo, YUAN Huanhuan, LEI Xiaoqing, WANG Xiaoyu

  Food and Fermentation Industries. 2019, 45(4): 117-122. https://doi.org/10.13995/j.cnki.11-1802/ts.018788

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  This study aimed to illustrate the effects of different amount of grape husk and seed added during fermentation on phenolic compounds and sensory characteristics of Cabernet Sauvignon wine. The original fermented mash was complemented with 5%, 10%, 20%, 40% or 60% grape husk and seed for wine brewing. The physical and chemical properties, phenolic content, and color were measured, and taste evaluation was also carried out. In addition, six samples were evaluated comprehensively using principal component analysis (PCA). The results showed that total phenol, total anthocyanin, and proanthocyanidin contents were the highest when 20% skin and seed were added. The total flavanol content was the highest when 10% skin and seed were added. Moreover, sensory properties of the wine were positively correlated with its phenolic content. Comprehensive scores showed that the wine obtained by adding 20% grape skin and seed was more balanced, round, and rich in phenolic compounds in comparison to the control. This study optimized the wine-making process by adding grape skin and seed, which laid a theoretical foundation and provided support to improve wine quality.
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  Pleurotus eryngii cooking wine and its flavor

  LIU Shan, YANG Liu, HE Shudong, SUN Hanju, YAO Shengfei, XU Shangying

  Food and Fermentation Industries. 2019, 45(4): 123-128. https://doi.org/10.13995/j.cnki.11-1802/ts.018347

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  In order to improve the nutritional values and flavor of cooking wines, a Pleurotus eryngii cooking wine was produced using japonica rice as the main raw material supplemented with Pleurotus eryngii sporophore. Changes in amino acid nitrogen, free amino acids, and volatile compounds were analyzed. With 2.5% Pleurotus eryngii sporophore added after fermenting for 72 h, the contents of alcohol and amino acid nitrogen, as well as the sensory score of the cooking wine were 15.01% (v/v), 0.414 g/L, and 99, respectively. The contents of free amino acid and essential amino acids in the base liquor increased 375.24 % and 512.69 %, respectively, higher than those of the control. The amino acid flavor ratio was 0.815, which was 68.04 % higher than that of the control. The main volatile compounds were β-phenyl ethanol (128.3 mg/L), 1-octen-3-ol (15.4 mg/L), isoamyl alcohol (111.5 mg/L), ethyl acetate (40.2 mg/L), ethyl lactate (71.1 mg/L), diethyl succinate (15.3 mg/L), and isovaleraldehyde (4.0 mg/L).
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  Biogenic amine degrading bacteria within soy sauce fermentation

  CHENG Shumin, LAN Xiang, XU Ying, WANG Dongfeng, MA Ranran

  Food and Fermentation Industries. 2019, 45(4): 129-134. https://doi.org/10.13995/j.cnki.11-1802/ts.018711

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  Biogenic amine changes in soy sauce were determined when the fermentation involved biogenic amine degradation by Wickerhamomyces anomalus and Millerozyma farinosa. The results showed that the contents of eight biogenic amines in the experimental group (J2, J3) were significantly lower than those in group K (natural fermentation) (P<0.01), indicated that biogenic amine degrading strain J2 and J3 could significantly inhibit the formation of biogenic amines in soy sauce during fermentation. Moreover, both strains maintained a certain viability and growth ability in fermented soybean paste. The resulted product had the pH value of 4.6-4.8, which was similar to that of naturally fermented soy sauce. The NaCl concentration did not change significantly before and after fermentation (P>0.05). The content of total volatile basic nitrogen (TVB-N) showed an upward trend during fermentation. Moreover, the free amino acids content was found to meet the basic standards. In conclusion, co-fermentation with biogenic amine degrading bacteria can effectively decrease the level of biogenic amines formed in soy sauce, enhancing its safety for consumption.
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  Comparative study of post-harvest physiological characteristics and quality changes between Allium mongolicum Regel and Chinese chives

  LI Jiaoyang, ZHU Jingyu, YANG Fan, LI Jianguo, CHU Qianqian, BAO Bin

  Food and Fermentation Industries. 2019, 45(4): 135-141. https://doi.org/10.13995/j.cnki.11-1802/ts.017955

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  This study investigated the differences in postharvest physiological characteristics and quality changes between Allium mongolicum Regel and Chinese chives. Experiments were conducted at (11±1) ℃ with relative humidity of (70±5)%. The results showed that Allium mongolicum Regel lost its commercial value on the 8th day of storage, while the Chinese chives showed better storability. During storage, the loss rates of weight, chlorophyll and vitamin C contents of Allium mongolicum Regel were higher than Chinese chives. Both Allium mongolicum Regel and Chinese chives were transitional vegetables. The respiratory intensity of Allium mongolicum Regel at respiratory peak was significantly higher than Chinese chives (P<0.05). At the end of storage, the catalase (CAT) activity of Allium mongolicum Regel was only 29.97 % of the peak value of the CAT activity of Chinese chives, which was significantly lower than Chinese chives (P<0.05). During storage, both Allium mongolicum Regel and Chinese chives had similar changes in peroxidase (POD) activity. Moreover, the activity of cellulose(CE) had no significant changes, while the activity of polyphenol oxidase (PPO) of Allium mongolicum Regel was constantly higher than Chinese chives. The post-harvest changes of physiological characteristics (respiratory intensity, POD activity) and quality indexes (weight loss rate, chlorophyll, vitamin C) of Allium mongolicum Regel and Chinese chives were similar. Thus, based on more mature storage methods for Chinese chives, combining various storage methods might be considered as a suitable method for storing Allium mongolicum Regel.
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  Effect of dandelion flour on baking qualities and polyphenols antioxidant activities of chiffon cake

  ZHANG Jiajia, WANG Yudan, LUO Hui, JIN Lanyi, SHA Li, DENG Xiaoyu, SU Haiyan, CAO Xiaohong, HAN Lihong

  Food and Fermentation Industries. 2019, 45(4): 142-146. https://doi.org/10.13995/j.cnki.11-1802/ts.017048

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  Dandelion powder was added to the cake-specific wheat flour to study the effects of different proportions of dandelion powder added on the specific volume, texture, color, sensory qualities, and phenolics antioxidant activities of the cake. The results showed that when the dandelion flour was added not more than 4%, it had no significant effect on the volume of the cake. Based on the comprehensive texture and sensory analysis, when the dandelion flour content was added about 2%, the cake had a uniform internal structure. In addition, the cake had consistent pale green color, and faint dandelion taste tune. Its chewiness was increased and its sensory quality was better than the control group. Adding dandelion flour significantly increased the contents of total polyphenols in the cake, enhanced the DPPH and ABTS free radical scavenging capacities. This study provides a new idea for the development of functional nutritional cake, and opens a new way for the use of dandelion in processing bakery foods.
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  Effects of roasting treatment on nutrient composition and antioxidant activities of Chlorella

  WANG Baobei, LI Liting, LIU Lei, SUN Hui, CAI Shulin, DAI Congjie

  Food and Fermentation Industries. 2019, 45(4): 147-151. https://doi.org/10.13995/j.cnki.11-1802/ts.017379

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  Effects of different roasting temperatures on the biochemical compositions (protein, amino acids, and total sugar), as well as on the antioxidant capacities of Chlorella were discussed in this study. The results showed that the contents of protein, sugar, and total fatty acids in Chlorella before roasting were 31.37, 10.06, and 11.55 g/100 g, respectively. When the roasting temperature was lower than 100 ℃, it had little effect on the contents of protein, sugar and total fatty acids in Chlorella. However, the sugar content in Chlorella decreased remarkably when the roasting temperature was 150 ℃. The contents of protein and total fatty acids in Chlorella also decreased after roasting at 200 ℃. After roasting the Chlorella at different temperatures, both the ratio of essential amino acids to total amino acids (EAA/TAA) and the ratio of essential amino acids to non-essential amino acids (EAA/NEAA) were close to the reference values proposed by Food and Agriculture Organization and World Health Organization (WHO/FAO). This indicated that roasting did not alter the amino acids’ nutritional values of Chlorella. The hydroxyl scavenging activities of hot water extracts from Chlorella decreased dramatically when the roasting temperature was over 150 ℃, which indicated that the antioxidant activities of Chlorella extracts extracted by hot water were sensitive to the roasting temperature.
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  Study on the edible qualities of Yunnan soft rice and its hot-air dried instant rice

  ZHAO Jianqiu, LIN Zhitong, ZHANG Dongxia, ZHANG Shurong, ZHONG Geng

  Food and Fermentation Industries. 2019, 45(4): 152-157. https://doi.org/10.13995/j.cnki.11-1802/ts.017439

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  The Yunnan soft rice was used as the raw material and quantitatively compared with common indica rice, japonica rice, and glutinous rice in terms of their cooking qualities and textures of their cold cooked rice. The Yunnan soft rice was also used to produce the instant rice. The results showed that the comprehensive sensory quality of soft rice was better than that of the other three rice varieties. The cooking characteristics of soft rice were very different from those of ordinary indica rice and japonica rice. When placed at 4°C for 24 h, the increase in hardness and decrease in viscosity of soft rice were significantly lower than those of indica rice and japonica rice. This means that the degree of cold rice rejuvenation of soft rice was much lower than indica rice and japonica rice. The instant rice made of soft rice prepared under the optimal process conditions was compared against the commercially available instant rice made of japonica rice. The rehydration evaluation result of instant rice made of soft rice was better than the commercial one. In vitro digestion studies showed that the instant rice made of soft rice and japonica rice had similar hydrolysis rate patterns. Both of them had a glycemic index (GI) above 90, which belong to high- glycemic food.
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  The relationship between the quality of wheat flour and the characteristics of chongqing noodles

  ZHANG Shuai, TONG Fang, LEI Wen, SHUAI Tiangang, ZHONG Geng

  Food and Fermentation Industries. 2019, 45(4): 158-166. https://doi.org/10.13995/j.cnki.11-1802/ts.017945

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  This study compared the physicochemical properties of seven kinds of commercially available flour for making Chongqing noodles and the characteristics of Chongqing noodles. They were compared against three kinds of household common flour, three kinds of tailored flour for Lanzhou ramen as well as Chongqing noodles made from tailored flour for Lanzhou ramen. The relationship between the characteristics of Chongqing noodles and the quality of its wheat flour was analysed. The results showed that compared with the other two kinds of flour, there were lower contents of protein, wet gluten, and glutenin in tailored flour for Chongqing noodles, while the content of gliadin was found higher in flour for making Chongqing noodles. Therefore, the internal gluten network of Chongqing noodles was soft, with relatively poor hardness, elasticity, and chewiness. The texture properties of Chongqing noodles were soft, sticky, and easy to chew. In comparison to other two types of flour, a high content of amylose and high swelling potential were found in flour for making Chongqing noodles, with lower peak viscosity and peak time. These properties of this flour made Chongqing noodles good for expanding and gelatinizing during cooking. The water absorption rate, dry matter, and protein loss rate of Chongqing noodles were high because its gluten structure was prone to be destroyed, and the starch particles wrapped in the gluten network were easily dissolved. This resulted in more gaps present in the gluten network, which made the texture of Chongqing noodles soft and loose. Additionally, more flavorings could be adsorbed into the gaps of the gluten network. Besides, the viscosity of the noodles’ surface was high, which caused the flavorings could easily attach to the surface of noodles. This led to an excellent taste of Chongqing noodles.
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  Effect of partial replacement of NaCl by KCl on protein oxidation, proteolysis and texture of bacon

  GAN Xiao, LI Hongjun, WANG Zhaoming, ZHOU Xinya, HE Zhifei

  Food and Fermentation Industries. 2019, 45(4): 167-173. https://doi.org/10.13995/j.cnki.11-1802/ts.017856

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  In order to investigate the influences of partial replacement of NaCl by KCl on protein oxidation, proteolysis, and the texture properties of bacon, this study was carried out using bacon that were partially substituted of NaCl with KCl. Three substitutions were 30% KCl, 50% KCl, and 70% KCl. The bacon with 100% NaCl was used as control. The protein oxidation, proteolysis, lipid oxidation, and texture properties of bacon were studied, and the correlations among these indexes were also analyzed. The results showed that protein oxidation and proteolysis of 70% KCl substituted bacon were more intense than the control, and its texture characteristics were significantly different from the control. In addition, protein oxidation and proteolysis had significant correlations with texture characteristics of bacon with 30%, 50%, and 70% KCl.
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  Effects of thermal processing on the content of ruminant protein in yak and its functional properties

  WANG Yan, MA Jibing, CUI Wenbin, ZHANG Li, YU Qunli, LIU Xiaobo, WANG Huihui

  Food and Fermentation Industries. 2019, 45(4): 174-180. https://doi.org/10.13995/j.cnki.11-1802/ts.017917

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  The effects of thermal processing on the main protein contents and functional properties of yok's rumen were discussed in order to provide theoretical guidance for the processing and utilization of yok rumen products. In this experiment, the main protein content and functional properties of the protein of the yok's rumen collar and non-neck collar were studied under different heating conditions. The results showed that with increasing heating temperature and heating time, the water-soluble and salt-soluble protein contents of yok's rumen decreased, but insoluble protein content showed an increasing trend. Moreover, emulsifying capacity, emulsion stability, foaming ability, and solubility showed a trend of increasing first and then decreasing, but the foaming stability showed a trend of decreasing. Furthermore, the turbidity showed a trend of increasing. The contents of water-soluble and salt-soluble protein, protein emulsion stability, foaming ability, turbidity, and solubility of the yok's rumen collar were significantly higher than those of the non-neck collar (P<0.05). The insoluble protein content, emulsifying capacity, and foam stability were significantly lower than those of the non-neck collar (P<0.05). The emulsifying capacity, solubility, and foaming ability of both of them reached the best when the they were heated at 80°C for 80 min. According to the above analysis, heating the rumen of the yok at 80°C for 80 min is a key point. It provides a theoretical reference for the development and application of beef rumen raw meat and its products.
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  Optimization of the saponification process of vitamin D₂ in white button mushrooms after UV-C irradiation by response surface methodology

  ZHANG Yue, SHEN Yaping, LI lili, WANG Fengling, GUAN Wenqiang

  Food and Fermentation Industries. 2019, 45(4): 181-186. https://doi.org/10.13995/j.cnki.11-1802/ts.018127

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  This study was conducted to optimize the saponification process of vitamin D₂(V_D2)in white button mushrooms by response surface methodology after irradiating the mushrooms by UV-C. The V_D2 content was measured by high performance liquid chromatography. Volume ratio of alcohol to alkali was determined by single factor experiments. The liquid to solid ratio, saponification temperature, and saponification time were taken as independent variables, and the amount of V_D2 extracted was the response value. The effects of various factors on extracting V_D2 and the optimum process parameters were determined by the response surface methodology. The results showed that the best saponification process of V_D2 in white button mushrooms was as follows: the volume ratio of alcohol to alkali was 2∶1(V∶V), the liquid-solid ratio was 12∶1(mL∶g), the saponification temperature was 75 ℃, and the saponification time was 63 min. Under this condition, the amount of V_D2 extracted was 8.13 μg/g, which was similar to the theoretical value. The established saponification process is practical, and it provides a theoretical reference for the development and utilization of V_D2 in the mushroom.
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  Development of microfluidic chip system for simultaneously rapid detection of formaldehyde, hydrogen peroxide and sulfur dioxide in aquatic products

  ZHOU Xinli, SHEN Bingyang, KONG Bing, GAO Lijuan, FENG Luolan, WANG Zhenhua, YE Jiaming

  Food and Fermentation Industries. 2019, 45(4): 187-192. https://doi.org/10.13995/j.cnki.11-1802/ts.017978

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  Based on microfluidic technology and spectrophotometry, a microfluidic chip system for rapid detection of formaldehyde, hydrogen peroxide, and sulfur dioxide in aquatic products was developed. This disposable fan-shaped microfluidic chip was integrated with sampling, color reaction, and detection chamber. Each chip could detect 3 indexes such as formaldehyde, hydrogen peroxide, and sulfur dioxide at the same time. The results showed that the microfluidic chip system could accurately detect formaldehyde, hydrogen peroxide, and sulfur dioxide in aquatic products in 5 minutes with detection limits of 0.3 mg/L, 0.4 mg/L, and 0.2 mg/L, respectively. The recovery rate was 92.38%-107.98%, and the relative standard deviation was less than 4%. The microfluidic chip system can realize on-site, rapid, automatic, and high throughput detection of formaldehyde, hydrogen peroxide and sulfur dioxide in aquatic products, which is suitable for unprofessional individuals to screen the products, showing a great potential of applying microfluidic chip in rapid detection for foods.
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  Rapid detection of Shigella sp. by reverse transcription loop-mediated isothermal amplification

  DING Mengxuan, LIU Xiu, LIU Boyang, LIANG Yulin, ZHOU Zhensen, YIN Jianjun, SONG Quanhou

  Food and Fermentation Industries. 2019, 45(4): 193-199. https://doi.org/10.13995/j.cnki.11-1802/ts.018815

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  This study aimed to establish a method using reverse transcriptase loop-mediated isothermal amplification (RT-LAMP) for rapid detection of Shigella sp.. Multiple sets of primers were designed according to the specific conserved gene ipaH of genus Shigella. An optimized reaction system was established, and its accuracy, specificity, as well as sensitivity were evaluated using artificial contaminated samples. The results showed that RT-LAMP assay successfully detected ipaH within 30 min under isothermal conditions at 65 °C. In the viable/damage bacteria model, this method even showed suitable accuracy better than that of the national standard method. Only four strains from Shigella sp. were specifically detected from a mixture of 23 different bacterial standard strains. The detection sensitivity of Shigella RNA was 7 fg/μL. The detection sensitivity of artificially contaminated skimmed milk samples reached 40 CFU/g, which was two orders of magnitude higher than the RT-PCR method. This RT-LAMP assay could accurately detect genus Shigella. This assay was rapid, specific and sensitive, which could be used for rapid screening and on-site monitoring of Shigella sp..
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  Analysis of the changes of volatile flavor compounds during processing of traditional air-dried beef in pastoral area in Gansu province

  WANG Huihui, MA Jibing, LIU Xiaobo, CUI Wenbin, ZHANG Li, WEI Jinmei, YU Qunli, GUO Zhaobin

  Food and Fermentation Industries. 2019, 45(4): 200-205. https://doi.org/10.13995/j.cnki.11-1802/ts.018072

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  The yak meat, which is from Gannan area in Gansu province was taken as the research object to study the composition and changing rules of its volatile flavor compounds during natural freeze-drying process. The flavor compounds of air-dried yak meat during process on day 0, 2, 4, 6, 8, 10, 15, 20, 25, 30, 40, 50 and 60 were quantitatively and qualitatively analysed by using headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 41 kinds of volatile flavour compounds were detected during traditional air-drying process of beef in the pastoral areas of Gansu, including esters (12), acids (6), aldehydes (3), ketones (9), alcohols (3), ether (1), hydrocarbon (1), sulfur-containing compound (4), and heterocyclic compound (2). During the whole air-drying process, the total relative contents of esters, ketones, and alcohols overall showed a decreasing trend. Acids, hydrocarbons, and ethers did not show obvious changes. Aldehydes increased at first and then decreased during the air-drying process. The total relative contents of sulfur compounds showed a significant increasing trend (P<0.05). The results of principal component analysis of these 41 kinds of volatile flavor compounds during the air-drying process of yak meat showed that the first main component mainly came from the Maillard reaction, which mainly included 1,2-ethanedithiol, phenylacetaldehyde, 2,3-hendanedione etc. The second main component mainly came from fat oxidation products, which mainly included α-ketoglutarate, n-hexanol, 3-methylvalerate etc. 0^th-15^th days was found to be the key stages for flavor formation.
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  Studies on detecting carbamazepine residues in food using high sensitive resonant light scattering technique

  JIANG Hong, PANG Xiangdong, WU Xiaoyan, CHENG Dan, LI Na

  Food and Fermentation Industries. 2019, 45(4): 206-210. https://doi.org/10.13995/j.cnki.11-1802/ts.017736

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  In an acidic medium of pH 3.46, carbamazepine reacted with coomassie brilliant blue- cetylpyridyl bromide to form an ion association, which led to the resonance light scattering (RLS) signal increased obviously. At the maximal resonant light scattering wavelength of 344 nm, the mass concentration of carbamazepine in the range of 0.006-0.33 mg/L showed a good linear relationship with the increase in resonant light scattering intensity (ΔI_RLS). The detection limit was 0.0056 mg/ L and the limit of quantitation was 0.012 mg/kg. Based on the above results, a rapid, accurate, highly sensitive new RLS method for determining carbamazepine in meat foods was established. This method was applied to determine residual carbamazepine in meat foods with 98.5%-102% recovery rate and the relative standard deviation (n=5) was 2.2%-2.6%.
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  Research progress on extraction and analysis of volatile compounds (aroma) of Jiaozi Chinese steamed bread

  WANG Yuanhui, ZHAO Jingwen, LIU Changhong

  Food and Fermentation Industries. 2019, 45(4): 211-219. https://doi.org/10.13995/j.cnki.11-1802/ts.018712

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  Jiaozi Chinese steamed bread is popular because of its favorite flavor and special aroma. The Jiaozi Chinese steamed bread aroma is composed of volatile components, but not all of them contribute to its ‘aroma’. The frequent methods used for collecting volatile compounds are simultaneous distillation extraction, headspace solid phase microextraction, and purge and trap etc. The common analytical method is gas chromatography-mass spectrometry. Qualitative analysis showed that the volatile compounds in Jiaozi Chinese steamed bread are mainly alcohols, esters, ketones, and aromatic compounds, however, there are limited quantitative studies on volatile compounds. In this paper, the research progress on collecting and determining volatile compounds (aroma) of Jiaozi Chinese steamed bread was discussed and summarized. This may provide valuable references for analyzing and evaluating the aroma of Jiaozi Chinese steamed bread in China.
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  Research progress on the packaging materials and technology used for meat foods

  LUO Shuangling, ZHANG Ping, GAO De

  Food and Fermentation Industries. 2019, 45(4): 220-228. https://doi.org/10.13995/j.cnki.11-1802/ts.017763

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  With the further development of meat processing industries and people's great attention on food quality and safety, the importance of food packaging materials and technologies had become increasingly prominent. The development and innovation of meat packaging materials and preservative technologies are prerequisites for improving the quality and safety of modern meat products. This article reviewed different types of meat packaging materials (multi-layer packaging, active packaging, edible films, nano-composite packaging) and packaging technologies (vacuum packaging, modified atmosphere packaging, smart packaging) used to preserve meat and meat foods. In addition, this review pointed out the advantages and disadvantages of packaging materials and preservative technologies used for meat products and prospected the trend of their development.
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  Research progress on volatile sulfur compounds in foods

  CHENG Yujiao, LI Guijie, ZHAI Yulin, WANG Jun, GAO Fangjin, LIU Guanglan, RUSSELL LEE ROUSEFF

  Food and Fermentation Industries. 2019, 45(4): 229-235. https://doi.org/10.13995/j.cnki.11-1802/ts.017676

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  Volatile sulfur compounds (VSCs) have significant effects on characteristic flavors or off-flavor of many foods. The main structures, properties, synthesis paths, extraction methods, analysis methods, and sensory characteristics of VSCs in foods were reviewed. It can offer references for studying flavor characteristics and off-flavor of foods as well as exploiting the development and use of sulfide further.
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  Research progress on the mechanisms of bio-synthesizing antioxidants in fresh-cut fruits and vegetables

  ZHANG Yue, HU Wenzhong, GUAN Yuge, GUAN Qingxin, GE Jiahui

  Food and Fermentation Industries. 2019, 45(4): 236-241. https://doi.org/10.13995/j.cnki.11-1802/ts.017127

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  Fresh-cut fruits and vegetables will suffer mechanical damages due to segmentation, which will destroy the integrity of their cell tissue, accelerate oxidative browning and quality deterioration, and shorten their shelf-life. However, at the same time, the fresh-cut treatment will also induce fruits and vegetables to activate their antioxidant defense systems to enhance their resistances. In this paper, the research progress on the main antioxidants, polyphenol compounds, ascorbic acid(AsA), and reduced glutathione (GSH) in fruits and vegetables was reviewed. Meanwhile, mechanisms of synthesizing the main antioxidants were discussed to provide certain theoretical bases for preserving fresh-cut fruits and vegetables.
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  Research progress on the application of optical aptasensors in detecting ochratoxin A

  TIAN Fengyu, ZHOU Jing, HE Yue, JIAO Biningsup>1,2*

  Food and Fermentation Industries. 2019, 45(4): 242-249. https://doi.org/10.13995/j.cnki.11-1802/ts.017754

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  Ochratoxin A (OTA) is a secondary metabolite mainly produced by Aspergillus and Penicillium species. It is highly hepatotoxic, renal toxic, teratogenic, carcinogenic, and also mutagenic etc. As a natural pollutant, OTA causes a wide range of food contamination, including cereals, coffee, grapes, and their related products. Therefore, developing a highly sensitive and accurate OTA detection technology is important for preventing and controlling its harm to human. Traditional OTA detection methods are time-consuming, labor-intensive and expensive, which limit their application. The emerging optical aptasensors have distinctive advantages, including high sensitivity, selectivity and simplicity etc., which have caused widespread concern. In this review, applications of developed optical aptasensors for rapid OTA detection in recent years have been investigated. The advantages and disadvantages of different types of OTA optical aptasensors had also been highlighted. This review also took the future development direction in this field into consideration.
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  Review of preservative techniques and analysis of application of raw wet noodles

  LI Ranran, LI Hongjun, LI Shaobo, CHAI Zihui, HE Zhifei

  Food and Fermentation Industries. 2019, 45(4): 250-256. https://doi.org/10.13995/j.cnki.11-1802/ts.017543

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  As a new type of noodles developed in recent years, raw wet noodles are favored by more and more consumers because of its silky taste, higher nutritional value, and unique flavor of hand-made noodles. However, the high moisture content of raw wet noodles leads to its fast spoilage and short shelf-life, which has become a key factor that limits its mass production. This article mainly summarized the fresh-keeping technologies that have been commonly used for raw wet noodles, such as the traditional preservation technologies (heat treatment, alcohol treatment, and organic acid treatment), and the modern preservation technologies (radiation preservation,biological preservation, establishing microbial growth predictions models etc). The technical characteristics and application conditions of these preservation technologies were described and analyzed. Finally, the application prospects of biological preservation technology, composite preservation technology, and new-type preservation technology for raw wet noodles were emphasized to provide certain theoretical supports for fresh-keeping and industrial production of raw wet noodles.
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  Research progress on mulberry and mulberry wine

  YANG Xin, LU Hongmei, YANG Shuangquan, YANG Hualian, CHEN Li

  Food and Fermentation Industries. 2019, 45(4): 257-262. https://doi.org/10.13995/j.cnki.11-1802/ts.018585

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  Mulberry, a general term for ripen fruits of mulberry, contains a lot of functional ingredients, such as resveratrol, flavonoids, and polysaccharides, which makes it not only highly nutritious but also of health care functions. The mulberry wine manufactured by fermentation preserves mulberry’s nutritive values and functional components, and also provides the wine with unique flavor. This paper reviewed recent research progresses on main functional components of mulberries, yeasts used for wine-making, fermentation processes, clarification processes, and aroma components of mulberry wine. Further processing and development of mulberry wine were prospected and relevant theoretical references were provided.