15 March 2019, Volume 45 Issue 5
    

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  • Improved thermal stability of glutaminase through saturated mutations
    CHEN Xiao, LI Jianghua, LIU Song, DU Guocheng
    Food and Fermentation Industries. 2019, 45(5): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.018768
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    Glutaminase is an important food enzyme. In order to improve the thermal stability of glutaminase, Discovery studio 2017 was used to virtually mutate forty-nine amino acids in Bacillus subtilis glutaminase (YbgJ) that have adverse interactions. Key amino acid loci E3, E55, and D213 that affect the thermal stability of YbgJ were identified and saturated mutated. Compared with wild type enzyme, half-lives (t1/2, 55 ℃) of the mutants E3C, E55F, and D213T increased by 58%, 69%, and 41%, respectively. The t1/2 of the compounded mutants E3C/E55F/D213T, E3C/E55F, E3C/D213T, and E55F/D213 were 1.73, 1.44, 1.22, and 0.97 times higher than that of the wild type enzyme, respectively. Among them, the specific activity of E3C/E55F raised by 23%, reaching 693 U/mg. Structural analysis indicated that E3C/E55F/D213T, E3C/E55F, E3C/D213T, and E55F/D213T had thirty, twenty-three, eleven, and eight more hydrogen bonds, respectively, than that in wild type enzyme. Meanwhile, their adverse interactions decreased by 5, 4, 4, and 3, respectively. The results revealed that substituting key amino acids in the enzyme molecule had great influences on the thermal stability of YbgJ. Decreases in intramolecular adverse interactions and increases in hydrogen bonds may account for enhanced thermal stability of YbgJ.
  • High-yield production of Antrodin C and Antroquinonol from In-situ extractive fermentation of Antrodia camphorata
    LIU Xiaofeng, ZHANG Yao, WANG Zhaochu, DU Chao, ZOU Lingjie, LIU Haodong, YU Chaowei, AI Lianzhong, XIA Yongjun
    Food and Fermentation Industries. 2019, 45(5): 8-13. https://doi.org/10.13995/j.cnki.11-1802/ts.018958
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    Antrodia camphorate contains many active ingredients, however, products of its submerge fermentation are fewer in terms of types and levels. In this research, precursor was added during fermentation to induce active ingredients synthesis, combining with In-situ extractive fermentation technology to co-effectively increase the production of Antrodin C (Ac) and Antroquinonol (Aq). Optimizing experimental conditions in a 7 L fermenter showed that using vegetable oil as an In-situ extractant could effectively promote the transformation of coenzyme Q0 and increase the production of ubiquinone. Vegetable oil could efficiently enrich Ac and Aq, and their yields were 486.01 mg/L and 110.06 mg/L, respectively. Comparing to induced fermentation, contents of Ac and Aq increased by 272.1% and 293.5%, respectively. Meanwhile, the extraction effect of vegetable oil was obvious, and the release rates of active ingredients could reach as high as 80%. Besides, the results of continuous fermentation showed that vegetable oil could be reused through a simple recycling process.
  • A potential probiotic Bacillus amyloliquefaciens strain producing exopolysaccharide with anti-hemagglutination activity towards enterotoxigenic Escherichia coli
    CAI Guolin, FENG Wenxu, LIU Yifan, LI Xiaomin, LU Jian
    Food and Fermentation Industries. 2019, 45(5): 14-18. https://doi.org/10.13995/j.cnki.11-1802/ts.018363
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    Enterotoxigenic Escherichia coli (ETEC) is a leading bacterial cause of diarrhea in weaned piglets. An effective prevention and treatement of ETEC caused diarrhea is to isolate a potential probiotic Bacillus strain which could produce exopolysaccharide (EPS) with anti-hemagglutination activity towards ETEC. Bacillus amyloliquefaciens JN4 was isolated from healthy piglets faeces. When cultured with LB medium containing 100 g/L sucrose, it could produce more than 20 g/L EPS. The EPS showed anti-hemagglutination activity with a titer of 4 mg/mL, lower than that of EPS from other Bacillus strains. The spores of JN4 were tolerant to gastric and small intestinal juice, indicated its capable to survive in the intestine, and the JN4 strain was sensitive to most commercial antibiotics.
  • Direct construction and fermentation optimization of valine producing strain
    SHI Tuo, LIU Xiaoqian, FAN Xiaoguang, CHEN Ning
    Food and Fermentation Industries. 2019, 45(5): 19-24. https://doi.org/10.13995/j.cnki.11-1802/ts.020193
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    Valine is one of the essential amino acids in human body and has important physiological and biochemical functions. In order to further increase the production of valine and optimize the temperature control of valine fermentation process, two key genes murA(cgl0352) and murB(cgl0353) of Corynebacterium glutamicum cell wall peptidoglycan biosynthesis pathway were studied. A recombinant engineering strain C. glutamicum A301 was constructed by knocking out murA and murB of a valine producing strain. The shake-flask fermentation results showed that the strain had temperature-sensitive trait. Under the condition of temperature shift fermentation, the state of the strain could be transformed from growth form to amino acid producing form, and the accumulation of valine was improved. Using a two-step temperature control strategy (temperature of 33 ℃ for the first 15 h and then increased the temperature to 39 ℃), the yield of valine from the recombinant strain reached 35.5 g/L, which was 55.7% higher than that using a one-step temperature control strategy (temperature of 33 ℃) in a 5 L fermentor. This study provides experience for controlling temperature for valine fermentation process, and provides an idea for directional transformation of C. glutamicum.
  • Screening and identification of Clostridium butyricum and antioxidant activities of its exopolysaccharides
    LIU Yifan, CAI Guolin, LI Xiaomin,LU Jian
    Food and Fermentation Industries. 2019, 45(5): 25-30. https://doi.org/10.13995/j.cnki.11-1802/ts.019083
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    The screening efficiency of Clostridium butyricum was improved by optimizing the screening medium. The C. butyricum strain RO-07 with high-yield of exopolysaccharide (EPS) was obtained and identified. The intestinal tolerance and antibiotic susceptibility of C. butyricum RO-07 were further analyzed. The results showed that the strain RO-07 possessed superior tolerance to 0.05%-0.40% bovine bile salts, as well as to simulated gastric juice and intestinal fluid. In addition, strain RO-07 exhibited strong resistance to aminoglycosides antibiotics. Furthermore, EPS extracted from RO-07 with a final concentration of 0.33 mg/mL showed antioxidant activities towards ·OH and O-2·, with scavenging capabilities of 75.2% and 95%, respectively. Therefore, EPS extracted from RO-07 were strongly anti-oxidative.
  • Screening,identification,and structure characterization of grape epiphytic bacteria
    FENG Yuyan, LIU Xiaofan, FAN Qing,CHEN Kaiye, HU Yimin,XIN Zhihong
    Food and Fermentation Industries. 2019, 45(5): 31-37. https://doi.org/10.13995/j.cnki.11-1802/ts.017826
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    In this study, plated streaks were used to separate and purify cultures to obtain epiphytic bacteria, genomic DNA was extracted, 16S rDNA was amplified by PCR, the gene was sequenced, phylogenetic tree was constructed for cluster analysis, and morphological observation was performed to determine the species of strains. The epiphyte bacteria with antibacterial activity were screened. After fermenting the selected target strains, crude extracts were obtained by solvent extraction, and the fermentation products were analyzed by electrospray ionization mass spectrometry (ESI-MS) to determine their structures. The results showed that nine strains of epiphyte were isolated and identified from the Xiahei grapes. Among them, BDG-5 and BDD-2 had significant antibacterial activities. They were Pseudomonas paralactis and Bacillus velezensis, respectively. ESI-MS showed that P.paralactis fermentation products contained cyclolipopeptides surfactin and iturin C. B.velezensis produced lipopeptides surfactin, iturin A, and bacillinomycin D. These cyclolipopeptides were the main substances possessed antibacterial activity.
  • Heterologous expression of a novel AAP gene from Aspergillus oryzae and characterization of the enzyme
    SONG Tingting, WU Zhenzhen, ZONG Hong, LU Xinyao, ZHU GE Bin
    Food and Fermentation Industries. 2019, 45(5): 38-44. https://doi.org/10.13995/j.cnki.11-1802/ts.018831
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    A novel gene AAP that encodes aspartyl aminopeptidase from the peptidase family M18 in Aspergillus oryzae was discovered by bioinformatics analysis. The gene AAP was cloned and overexpressed in Pichia pastoris GS115. Enzymatic properties of recombinant AAP and its application in the hydrolysis of soybean protein were investigated. The results showed that the recombinant AAP had a molecular weight of about 54 kDa. It was active over a broad pH range (6.0-9.5). Its optimal reaction temperature and pH were 50 ℃ and 7.0, respectively. Moreover, Zn2+ and Ca2+ promoted the activity of recombinant AAP, while EDTA significantly inhibited its activity. Using Asp-pNA as a substrate, the Km and Vmax of the enzyme were 0.42 mmol/L and 21.57 μmol/(mL·min), respectively. Recombinant AAP exhibited a substrate specificity of hydrolyzing N-terminal aspartyl and glutamyl residues. In addition, recombinant AAP significantly decreased the bitterness of soybean pepides and improved its hydrolysis degree, which indicated its potential applications in food industries.
  • Changes in organic acids at different fermentation time of Northeastern sauerkraut and their effects on products sourness
    MA Yiying,SUN Bo,ZHANG Yu,HAO Yu,XIE Shuangyu,LI Tianyi,LIU Dongao
    Food and Fermentation Industries. 2019, 45(5): 45-50. https://doi.org/10.13995/j.cnki.11-1802/ts.018797
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    High performance liquid chromatography (HPLC) and temporal dominance of sensations (TDS) were used to study the effects of changes in organic acids on the sourness of Northeastern sauerkraut. The HPLC results showed that nine organic acids were detected during 0-120 days of fermentation. The contents of lactic acid, citric acid, acetic acid, oxalic acid, malic acid, succinic acid, and tartaric acid increased with increasing fermentation time. Besides, propionic acid and valeric acid were detected on day 120. TDS evaluation results showed that the sourness of samples fermented for 90 days was more mild and moderate than those of other samples, indicating that the contents and proportions of various organic acids were suitable on day 90. Therefore, 90-day was the optimal fermentation period for Northeastern sauerkraut. The correlation analysis showed that lactic acid played a dominant role in the sourness formation of Northeastern sauerkraut, while citric acid, acetic acid, oxalic acid, malic acid, succinic acid, and tartaric acid played auxiliary roles. Appropriate contents and proportions could promote mild sourness taste of Northeastern sauerkraut, while inappropriate contents and proportions would destroy the mild sourness taste. In addition, presence of propionic acid and valeric acid could lead to sharp sourness taste.
  • Changes in relevant components of mold starter-making Douchi during traditional post-fermentation and their correlations with biogenic amines
    LIU Min, ZHANG Renfeng, CHEN Guangjing,SONG Jun,KAN Jianquan
    Food and Fermentation Industries. 2019, 45(5): 51-60. https://doi.org/10.13995/j.cnki.11-1802/ts.018930
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    Soybean was used as raw material. Mucor racemosus and Aspergillus oryzae 3.042 were individually used to make pure starter to produce Douchi. Changes in related components and their correlations with biogenic amines were determined during traditional post-fermentation process. The results showed that during traditional post-fermentation process, the moisture content of Douchi remained stable. Contents of total acids, amino acid nitrogen, and related free amino acids increased at the beginning and then stabilized, while the pH decreased first and kept stable later. Decarboxylase activity was not detected but a small amount of 4 biogenic amines were detected in the control group. Activities of ornithine decarboxylase and phenylalanine decarboxylase were detected in Aspergillus oryzae group, and biogenic amines types decreased from 4 (apropamine, 2-phenylethylamine, imine and spermine) to 2 (aproamine and 2-phenylethylamine). In the Mucor racemosus group, activities of ornithine decarboxylase and tyrosine decarboxylase were detected, and it contained putrescine, spermidine, and tyramine. Total biogenic amines in Aspergillus and Mucor groups increased by 3.05 and 3.40 times, respectively, but the former content was higher. The correlation analysis showed that there was a weak correlation between phenylalanine and 2-phenylethylamine, while arginine was extremely negatively correlated with spermidine and spermine (P<0.01). Besides, except for moisture content, pH, total acids, and amino acid nitrogen content were significantly correlated with detected biogenic amines (P<0.05).
  • Characteristics of microbial starter culture and its effects on the flavor of goat ham
    ZHANG Jiamin, WANG Wei, JI Lili, BAI Ting, CHEN Lin, LIU Dayu
    Food and Fermentation Industries. 2019, 45(5): 61-67. https://doi.org/10.13995/j.cnki.11-1802/ts.018649
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    Biolog-ECO microorganism analysis system was used to analyze the metabolic characteristics of the microbe, together with diversity characteristic analysis and GC-MS analysis to detect volatile flavor compounds, the flavor and microorganism characteristics of traditional goat ham with or without microbial starter culture were compared. The results showed that the AWCD (average well color development) in products with microbial starter culture was significantly higher than those without starter culture. In addition, products with microbial starter culture had higher utilization rates of 6 kinds of carbon source. The order of microorganisms utilizing 6 carbon sources was as follows: alcohols>esters>amino acids>polymers>acids>amines. Flavor components characteristic analysis also showed that there were significant differences between products made with natural drying method and those with microbial starter culture. There were up to 41 flavor compounds in products with starter culture, while only 25 compounds in those made with natural drying method. In particular, products with microbial starter culture were more abundant in types and levels of alcohols, aldehydes, and esters. Furthermore, the microbial starter culture SM-194 played a more prominent role with longer storage period.
  • Migration of copper from nano-copper/polypropylene composite films and its effects on the properties of films
    JIANG Ziwei, HU Changying, SHI Yujie, ZHANG Ce
    Food and Fermentation Industries. 2019, 45(5): 68-74. https://doi.org/10.13995/j.cnki.11-1802/ts.017551
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    When nano-packaging materials come into contact with foods, nano-components may migrate into foods. As toxicity studies on nano-components are insufficient, migration of nano-components may cause food safety problems. The effects of time, temperature, nano-copper content, coupling agent, gamma ray irradiation treatment, repeated use and the concentration of acetic acid simulated foods on the release of copper from nano-copper/polypropylene composite films were studied by using inductively coupled plasma optical emission spectrometer (ICP-OES). The mechanical properties and morphology of the composite films before and after migration tests were also explored. The results indicated that the migration rate of copper from composite films increased with time and temperature until a balance was reached. When the films contacted with simulated foods repeatedly, the amount of copper migrated at each cycle was related to the nano-copper content. Increased gamma ray irradiation and the concentration of acetic acid simulated foods enhanced the amount of copper migrated significantly. The mechanical properties of the films after migration tests were relatively stable. The micro morphology and roughness of the films were changed after copper migration.
  • Antifungal activity and mechanism of limonoids from lemon peel against Penicillium
    WANG Hui,ZENG Xiaofang,FENG Weihua, YU Limei,ZHAI Wanjing, BAI Weidong, ZENG Linggang
    Food and Fermentation Industries. 2019, 45(5): 75-79. https://doi.org/10.13995/j.cnki.11-1802/ts.018422
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    The antifungal activities of limonoids against Penicillium were investigated by determining their minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC), and inhibition rates of spore germination and mycelium growth. By determining the changes of total sugar content, protein content, and alkaline phosphatase (AKP) activity, together with scanning electron microscope (SEM) observation, the antifungal mechanisms of limonoids were investigated. The results showed that limonoids had strong inhibitory activities against Penicillium. The MIC and MFC of limonoids were 625 μg/mL and 2 500 μg/mL, respectively. Their EC50 values of inhibiting mycelium growth and spore germination of Penicillium were 85.618 μg/mL and 246.755 μg/mL, respectively. Limonoids could destroy the cell wall and cell membrane of Penicillium in a short time, which caused a large amount of exudation of intracellular substances. Additionally, the higher concentration of limonoids, the more exudates of Penicillium. Moreover, SEM observation also indicated that Penicillium treated with limonoids had adherent exudates. Furthermore, the number of spores of the treated Penicillium decreased, and the spores also deformed. Besides, the pedicels damaged and cracked, and the mycelia became finer and deformed.
  • Study on the preparation and characterizations of whey protein-sweet orange oil inclusion complex
    YANG Xiaofei, MEI Lin, XUE Xiuheng,WANG Zhigeng
    Food and Fermentation Industries. 2019, 45(5): 80-86. https://doi.org/10.13995/j.cnki.11-1802/ts.017974
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    The preparation process of whey protein-sweet orange oil inclusion complex using high pressure homogenization was optimised by orthogonal experiments. The basic characteristics of inclusion complex were studied to provide technical support for developing and applying the inclusion complex. The results showed that the optimal conditions to prepare the inclusion complex were as follows: homogenization at 40 MPa for 3 times, the ratio of the amount of whey protein to the volume of sweet orange oil was 1∶0.75 (g∶mL). Under this condition, the inclusion rate of sweet orange oil could reach to 84.11%, and the effective content of sweet orange oil in the complex was 346.36 mg/g. Gas chromatography-mass spectrometry (GC-MS) detection suggested that the characteristic flavors of sweet orange oil, such as aspinene, myrcene, limonene, and decanal were well preserved in the inclusion complex. The particle size of the inclusion complex was evenly distributed, in a range of 100-600 nm. In addition, its superficial area weighted mean diameter and volume weighted mean diameter were (180±8) nm and (333±5) nm, respectively, which suggested that the inclusion complex was suitable for beverage industries. The moisture content and water activity of inclusion complex were (4.59±0.46)% and 0.211±0.037, respectively, which was beneficial for storage. However, the inclusion complex was easy to absorb moisture, it should be stored in the environment with relative humidity below 43%. The retention rate of sweet orange oil in the inclusion complex was 93.74% after being sealed in bags and stored at 25 ℃ for 10 weeks, it meant that the inclusion complex could protect the sweet orange oil well.
  • Effects of reaction conditions on the formation of glycosylation products of bovine serum albumin-glucose system
    LI Jun, TU Zongcai, SHA Xiaomei, ZHANG Lu, YE Yunhua, LUO Juan, YANG Ping, SHAO Yanhong
    Food and Fermentation Industries. 2019, 45(5): 87-93. https://doi.org/10.13995/j.cnki.11-1802/ts.018112
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    Effects of glycation time and temperature on forming glycation products, such as fructosamine, carbonyl, 5-hydroxymethylfurfural, acrylamide etc. were investigated using bovine serum albumin (BSA) and glucose for glycation reaction. The results showed that the contents of both fructosamine and carbonyl in the BSA-glucose system firstly increased and then decreased with increasing reaction time and temperature. The browning degree increased with increasing temperature, but it increased first and then decreased with the reaction time. When the temperature was higher than 60 ℃ and the reaction time was more than 12 h, the contents of potentially harmful products such as 5-hydroxymethylfurfural, acrylamide, advanced glycation end-products increased significantly (P<0.05). These results could provide technological references for alleviating the formation of harmful glycation products in high protein and high sugar foods during heating processing by controlling the processing time and temperature.
  • Effects of different freezing methods on quality of Penaeus vannameiv
    SHI Yongmei,LI Yongyong,WU Didi,WANG Bei,ZHANG Dengke,LOU Yongjiang
    Food and Fermentation Industries. 2019, 45(5): 94-100. https://doi.org/10.13995/j.cnki.11-1802/ts.018204
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    In order to keep the quality of Penaeus vannamei, this research applied static air freezing (SAF), immersion chilling and freezing (ICF), vacuum package-SAF, and vacuum package-ICF to process fresh Penaeus vannamei. To explore the effects of different freezing methods on the quality of Penaeus vannamei, physical and chemical indicators, frozen rate, and the results of scanning electron microscope were used as indicators. The results showed that different freezing methods had effects on the frozen rate, and the order from fast to slow was as follows: ICF> vacuum package-ICF>SAF>vacuum package-SAF. All Penaeus vannamei froze by four different methods had lower pH, muscle tissue recovery and elasticity, Polyphenol oxidase (PPO) activity, and salt soluble protein content in comparison to fresh Penaeus vannamei. In addition, pH, muscle tissue recovery and elasticity, PPO activity, and salt soluble protein content of Penaeus vannamei processed by vacuum package-ICF decreased the slowest. According to the scanning electron microscope, Penaeus vannamei processed by vacuum package-ICF had the least damage to the muscle fibre. It was concluded that vacuum package-ICF technology is a better way to preserve the quality of frozen Penaeus vannamei.
  • Application of different vegetable oils in processed cream cheese
    TENG Junwei
    Food and Fermentation Industries. 2019, 45(5): 101-107. https://doi.org/10.13995/j.cnki.11-1802/ts.019076
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    This study aimed to study the applications of different vegetable oils in replacing butter in processed cream cheese and their effects on quality. Texture properties, whey syneresis rate, oil separation rate, and sensory evaluation of the samples were compared and analyzed. The results showed that the hardness of cream cheese with corn oil and sunflower seed oil were similar to that of the control group, which decreased by 13.29% and increased by 3.13%, respectively, but the overall differences were not significant (P>0.05). In terms of stickiness and adhesiveness, the processed cream cheese with rice oil and coconut oil were significantly different (P<0.05). The whey syneresis rate of cream cheese with corn oil was better, but the whey syneresis rates of cream cheese with other vegetable oils were worse (P<0.05). Oil separation rate of the cream cheese with sunflower seed oil was the highest (6.19%), which was significantly higher than that of the control group (1.82%). Sensory analysis showed that the acceptance of cheese flavor caused by combining vegetable fragrance of corn oil and butter was higher than that of the cheese made with other vegetable oils. In conclusion, corn oil is a better choice of vegetable oil for replacing butter as a raw material to produce processed cream cheese.
  • Aroma enhancement through enzymatic hydrolysis and its effects on physicochemical properties and volatile compounds of two kinds of blueberry wines
    LIU Fangtian, LI Sunjun, CHENG Ke,GAO Jihui, YUAN Fang
    Food and Fermentation Industries. 2019, 45(5): 108-114. https://doi.org/10.13995/j.cnki.11-1802/ts.018936
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    In this study, “Misty” and “O′Neal“ blueberries were used as raw material for the fermentation of blueberry wines. Effects of a commercial glucosidase AR2000 on total anthocyanins, total phenolics, total flavonoids, and antioxidant activity of the wines were evaluated. Changes in aroma compounds in wines before and after enzyme hydrolysis were determined using solid phase microextraction-gas chromatography-mass spectrometry. The results showed that total anthocyanins contents in both blueberry wines decreased with the increase of glucosidase addition, but it had no effects on total phenolics, total flavonoids, and antioxidant activity. There were 22 aroma compounds quantified in the blueberry wines, among them, esters and terpenoids were the most abundant. There were 14 aroma compounds with odor activity values (OAVs) larger than 1. Concentrations of terpenoids and eugenol were higher in the “Misty” blueberry wine compared to the “O′Neal" blueberry wine. The results showed that glucosidase treatment raised the contents of some terpenoids and eugenol in different degrees in both blueberry wines. Therefore, glucosidase had significant effects on the aroma compounds in blueberry wines.
  • Screening and identification of yeast strain for red pitaya wine fermentation
    LI Kai, WANG Jinjing, LI Yongxian, LI Qi
    Food and Fermentation Industries. 2019, 45(5): 115-120. https://doi.org/10.13995/j.cnki.11-1802/ts.018596
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    In order to select a yeast strain that is suitable for red pitaya wine fermentation, 200 yeast strains were isolated from the surface of various berries. Using Duchene tubular fermentation method, all strains were applied to red pitaya juice fermentation. Strains with higher alcohol yield and better aroma were selected. Strain 194 was finally chosen by flavor compounds analysis and sensory evaluation. It exhibited better fermentation performance, rich fruit wine fragrance, and characteristic pitaya aroma. Strain 194 was identified as Saccharomyces cerevisiae via 18S rDNA sequence alignment, thus it can be used for food fermentation.
  • Effects of ageing methods on physicochemical properties and in vitro antioxidant activities of fig fruit wine
    XIN Siyue,TANG Ling,SHENG Huaiyu,CHEN Shanmin, WANG Zhenshuai,JIANG Heti
    Food and Fermentation Industries. 2019, 45(5): 121-126. https://doi.org/10.13995/j.cnki.11-1802/ts.018904
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    To investigate the effects of different aging methods on the physicochemical properties and in vitro antioxidant activities of fig fruit wine, three ageing methods were studied, including infrared ageing, alternation of cold and heat ageing, and natural aging. The total acid, total ester, transmittance, sensory quality, total phenols, polysaccharides, total flavonoids, and in vitro antioxidant activities in aged wine were analyzed. The results showed that the content of total ester in aged wine was significantly higher than that in the new wine (P<0.05), while the contents of total phenol, polysaccharides, and total flavonoids, as well as in vitro antioxidant properties decreased in varying degrees. The physical and chemical indexes of fruit wine after infrared aging for 15 h were as follows: 4.9 g/L total acid, 2.25 g/L total ester, 81.6% light transmittance, sensory score of 85.53, 1.61 g/L total phenol, 1.35 g/L polysaccharides, 0.63 g/L flavonoids, DPPH radical scavenging rate of 5.53 mg ascorbic acid/L, superoxide anion radical scavenging rate of 10.39 mg ascorbic acid/L, and total reduction capacity of 39.95 mg ascorbic acid/L. Infrared aging could not only increase the taste of fig fruit wine but also preserve the antioxidant properties of the wine. In conclusion, fig fruit wine aged by infrared had the best overall quality.
  • Microbial removal of impurities from Jerusalem artichoke and inulin crude extracts
    Li Xueyan, Wu Xiaoyao, Sun Chunli, Xie Huican, Wang Jinlong
    Food and Fermentation Industries. 2019, 45(5): 127-132. https://doi.org/10.13995/j.cnki.11-1802/ts.014557
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    Inulin in Jerusalem artichoke can improve intestinal function and has been widely used. Microorganisms have significant advantages in removing impurity components from inulin crude extracts. In this study, strain S-2 with low endoinulinase activity was screened from eleven yeast strains by measureing their inulase activity, and activities of endo-inulase and exo-inulase were determined by fructose standard curve using inulin and sucrose as substrates. Parameters that affect the removals of reducing sugar and protein from Jerusalem artichoke tuber extracts were optimized by orthogonal experiments. The results demonstrated that the removal rates of reducing sugar and protein by yeast strain S-2 were 92.4% and 92.9%, respectively, under the optimized conditions: cultivated at 30 ℃ for 50 h with 160 r/min rotational speed. Besides, the loss rate of inulin was 2.86% under this condition. The S-2 strain was identified as Saccharomyces cerevisiae by phylogenetic tree analysis. In conclusion, the removal effects of Saccharomyces cerevisiae S-2 on reducing sugar and protein were good, which could provide a theoretical basis for further research on impurity removal in industrial production of Jerusalem artichoke.
  • Effect of Bacillus pumilus HN-10 antimicrobial peptide P-2 on preserving Agaricus bisporus
    NIU Yaoxing,YUN Jianmin,LI Yanhu,GUO Juan,DENG Zhanrui,LIU Xiaoxia
    Food and Fermentation Industries. 2019, 45(5): 133-139. https://doi.org/10.13995/j.cnki.11-1802/ts.018917
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    In order to prevent mushroom spoilage caused by postharvest microbial infection and prolong its shelf-life, effects of Bacillus pumilus HN-10 antimicrobial peptide P-2 on preserving Agaricus bisporus were studied. Fresh Agaricus bisporus was used as raw material, antimicrobial peptide P-2 extracted from fermentation broth of B. pumilus HN-10 was used as the preservative and sprayed to Agaricus bisporus with different concentrations(the gradient dilution ratio was 1∶1 ,1∶2, and 1∶3(V/V), using sterile water). The optimal concentration of antimicrobial peptide P-2 was selected at room temperature (25±1)℃, and the preservation and storage experiments were conducted at low temperature (4±1)℃. The results showed that the optimal dilution ratio was 1∶1 (V/V) at room temperature. After storing for 3 days, treated mushrooms still maintained certain sensory qualities and their decay indexes were relatively low. The antimicrobial peptide P-2 could significantly inhibit the increase of total number of bacterial colonies of Agaricus bisporus, reduce the weight loss, maintain a stable soluble protein content, and effectively inhibit PPO activity under low-temperature storage conditions. After 5 days of storage, treated mushrooms still maintained good sensory qualities and certain commercial values. Therefore, low temperature storage (4±1)℃ together with antimicrobial peptides P-2 treatment had good preservative effects on Agaricus bisporus and prolonged its shelf-life, which could provide technical reference for developing antimicrobial peptides preservatives for edible mushrooms.
  • Effects of hot water dipping on postharvest storage quality of Xinyu tangerines during cold storage
    CHEN Chuying, FU Yongqi, WAN Chunpeng, LIU Shanjun, CHEN Jinyin
    Food and Fermentation Industries. 2019, 45(5): 140-144. https://doi.org/10.13995/j.cnki.11-1802/ts.017835
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    In order to explore the effects of hot water on the storage quality of Xinyu tangerines by principle component analysis, Xinyu tangerines were treated with hot water dipping (HWD) for 3 min at 53 ℃ before storing them at (5±0.5) ℃ and at 80%-95% relative humidity for 120 days. The results showed that HWD treatment could reduce the incidence of postharvest deterioration, attenuated the degradation of total soluble solids (TSS), titratable acidity (TA), and vitamin C content, inhibited the respiration rate of the fruit and the accumulation of malondialdehyde (MDA). Also, activities of antioxidant enzymes, such as superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) were enhanced, which delayed fruit ripening. Principal component analysis revealed that the comprehensive quality of Xinyu tangerines exhibited a sharp decrease in the control group after 60 days of cold storage, while HWD treatment could prolong the shelf life for about 20 days. Therefore, HWD treatment can be an ideal method for extending the storage life and maintaining the postharvest quality of Xinyu tangerines.
  • Purification of glycoprotein from Macadamia and its antioxidant activity in vitro
    ZHANG Xiang,LI Xingxing,HUANG Xuesong
    Food and Fermentation Industries. 2019, 45(5): 145-150. https://doi.org/10.13995/j.cnki.11-1802/ts.017981
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    In order to fully use Macadamia nuts in Australia, glycoproteins in defatted nut powder were extracted using weak alkaline solution. The extracts were separated and purified by DEAE-52 anion exchange column and Sephadex G-100 column. After purification, component M-1 was obtained, and its structure was determined by UV spectroscopy, infrared spectroscopy (IFS), high performance liquid chromatography (HPLC), and other methods. Additionally, the antioxidant activity of M-1 was measured in vitro. The results showed that M-1 had a molecular mass of 472 kD. It contained 55.81% polysaccharides and 34.13% proteins. The IFS showed that there were characteristic absorption peaks of polysaccharides and proteins present. The glycopeptide linkages of glycoprotein were mainly O-glycopeptide bond. The monosaccharide composition of M-1 was mainly rhamnose, galacturonic acid, galactose, and arabinose, with a substance mole ratio of 1∶2∶4∶6. Moreover, M-1 had good antioxidant capacity. When the M-1 concentration was 10 mg/mL, the absorbance of its total reducing power was 0.286, and its scavenging rate of DPPH reached to 78.67%. These results provide a basis for further development of using Macadamia nuts.
  • Effects of different drying methods on moisture changes in wolfberry powder during moisture absorption
    XU Hao,ZHANG Xikang,XIE Xianghong,KONG Weizhou,MA Haoran,LIU Dunhua
    Food and Fermentation Industries. 2019, 45(5): 151-156. https://doi.org/10.13995/j.cnki.11-1802/ts.017834
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    The moisture absorption law of the wolfberry (Lycium barbarum) powder obtained by three different drying methods was determined by measuring the moisture absorption rate and adsorption isotherm curves. Low-field NMR technique was used to analyze the characteristics of moisture migration during moisture absorption process of the powder. The results showed that the moisture absorption isotherms of the wolfberry powder obtained by three different drying methods all belonged to type III isotherm. When the water activity was greater than 0.5, at the same water activity, the equilibrium water content was as follows: sun drying> heat-drying> freeze-drying, which indicated that wolfberry powder was easier to be stored when the water activity of the storage environment was less than 0.5. The NMR spectra showed that the powder made by three different drying methods had T21 increased significantly with time (P<0.05) during storage, while T22 did not change significantly during the first 15 days and increased dramatically (P<0.05) on day 30. There were no significant changes in T23, which indicated that the changes in moisture migration were mainly between bound water and immobile water during moisture absorption. It was found that the hygroscopicity characteristics of the powder obtained by freeze-drying was more stable in initial 15 days. These results are important for studying the moisture changes in Lycium barbarum powder during moisture absorption. This study also provided theoretical bases for explaining the mechanisms of moisture absorption of powder.
  • Effects of ultrasonic combined with sterilization on quality and antioxidant capacity of pitaya juice
    WANG Zhenshuai,ZENG Qiufan,XIN Siyue,CHEN Shanmin, SHENG Huaiyu,JIANG Heti
    Food and Fermentation Industries. 2019, 45(5): 157-163. https://doi.org/10.13995/j.cnki.11-1802/ts.018372
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    In order to explore the effects of ultrasonic combined with sterilization on quality and antioxidant capacity of pitaya juice, ultrasonic-microwave combination sterilization (UMC) and ultrasonic-moderate temperature combination sterilization (UMTC) were used to compare against pasteurization. The total number of bacterial colonies, color, physical and chemical indexes, and sensory quality of pitaya juice after sterilization were compared and analyzed. The antioxidant capacity was evaluated by four in vitro antioxidant systems, including DPPH free radical method, and hydroxyl free radical method etc. The results showed that the aerobic bacterial count of pitaya juice treated by all these three sterilization methods could reach the national standard GB 7101—2015. Pasteurization resulted in high browning index of pitaya juice and poor retention of nutrients. After UMTC sterilization, the contents of polyphenols in pitaya juice increased, the free radical scavenging rate was significantly different than that of pasteurization (P<0.05), but the loss of nutrients was large. After UMC sterilization, retention of Vc, anthocyanin, polyphenol and others in pitaya juice were the highest, with good sensory quality and high antioxidant activity.
  • Study on oxidative stability of Xinjiang seeding-watermelon seeds oil and its shelf-life prediction
    WANG Fangmei,ZHANG Xin,GU Panpan,XU Ruonan,ZHANG Hongyu, ZHANG Xiuke,WANG Yingmei, Sealy Azat Abulimit,WANG Liang
    Food and Fermentation Industries. 2019, 45(5): 164-169. https://doi.org/10.13995/j.cnki.11-1802/ts.018009
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    This study used seeding-watermelon seeds as raw material, seeding-watermelon seeds oil was extracted by ultrasonic assisted extraction. Heated by Schall oven method peroxide value (POV) was used as an indicator, the effects of temperature, air, lighting, water, metal ions and antioxidants on the stability of seeding-watermelon seeds oil were studied. The results showed that temperature, air, lighting, water, and metal ions all caused an increase in the POV of the oil during storage. Under the conditions of low temperature, light protection, sealing, and avoiding moisture and metal ions, the storage period of seeding-watermelon seeds oil could be prolonged. The effects of metal ions on the oxidative stability of seeding-watermelon seeds oil was Fe3+>Zn2+>Cu2+>Mg2+>Na+. Adding antioxidants could effectively delay the oxidation of seeding-watermelon seeds oil. Different antioxidants had different antioxidative effects on the oil, and the order of the antioxidant capacity was TBHQ>VE>BHA. These three antioxidants showed the best antioxidant effects on seeding-watermelon seeds oil when they were added at 0.02%. Adding 0.02% TBHQ extended the shelf life of the seeding-watermelon seeds oil from 136 d to 534 d at 20 ℃.
  • Preparation and properties of chitosan/Chlorococcum sp. GD polysaccharide composite films
    SUN Yanfeng, LUO Aiguo, FENG Jia, LV Junping, LIU Qi, NAN Fangru, XIE Shulian
    Food and Fermentation Industries. 2019, 45(5): 170-176. https://doi.org/10.13995/j.cnki.11-1802/ts.017679
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    In order to develop a composite packaging film with a good freshness-keeping effect, this study used different doses of Chlorococcum sp. GD polysaccharides composited with chitosan to make an edible active film. Its physical properties (thickness, density, solubility, swelling degree, opacity, water vapor permeability), and mechanical properties (tensile strength, elongation degree at break) were measured. Its structure was characterized by fourier transform infrared analysis, X-ray diffraction analysis, scanning electron microscope, and atomic force microscope scanning. Moreover, its ability to scavenge DPPH (1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl) was investigated. The results showed that adding 0.5%-1% of Chlorococcum sp. GD polysaccharides increased the thickness, density, solubility, swelling degree, and DPPH scavenging ability of the chitosan composite film. In addition, the water vapor permeability of the film was reduced. When 0.5% of Chlorococcum sp. GD polysaccharides was added, there were no significant differences in opacity, tensile strength, and elongation degree at break. The results indicated that as a natural active substance, Chlorococcum sp. GD polysaccharide could well dissolve into chitosan film to form a compact structure and prepare to be a packaging material to improve the moisture resistance and oxidative resistance of the composite film, which is beneficial to enhance its freshness-keeping effect.
  • Effect of dietary fiber from bamboo shoots on the quality of yellow peach jam
    ZHENG Jiong, CHEN Qi, ZENG Ruiqi, ZHANG Fusheng
    Food and Fermentation Industries. 2019, 45(5): 177-184. https://doi.org/10.13995/j.cnki.11-1802/ts.017858
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    n order to investigate the effect of bamboo shoot dietary fiber (BSDF) on the quality of yellow peach jam, the changes in rheological properties, texture properties, color, and sensory qualities of the jam were studied after adding 0%, 0.5%, 1.0%, 1.5%, 2.0% of BSDF in yellow peach jam, respectively. The results showed that yellow peach jam was still a yield-pseudoplastic fluid after adding BSDF. The consistency coefficient K of yellow peach jam increased with increasing BSDF added, while the fluid index n decreased gradually. Adding BSDF increased the viscosity of the jam and also enhanced the solid character of the system and its stability. As the amount of BSDF added increased, the texture characteristics of yellow peach jam increased. The elasticity, hardness, and chewiness of the jam were the greatest when 2.0wt% of BSDF were added. The color difference (ΔE) of yellow peach jam was larger than 3 after adding BSDF. Compared with pure yellow peach jam, the lightness (L*), red and green values (a*), and yellow and blue values (b*) of yellow peach jam with BSDF added were significantly increased. The jam colour was changed considerably after adding BSDF. Moreover, the spreadability of the jam with BSDF added was better. The yellow peach jam had the best sensory qualities when 1.0wt% of BSDF was added.
  • Processing technique and quality analysis of corn noodles made from Lactobacillus plantarum modified corn flour
    LI Xiaona,QI Xin,ZHAO Hui,LI Dingbang, YANG Qiang
    Food and Fermentation Industries. 2019, 45(5): 185-189. https://doi.org/10.13995/j.cnki.11-1802/ts.018807
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    Corn flour modified by Lactobacillus plantarum fermentation was used as raw material, orthogonal tests based on three single-factor experiments of the addition of gluten, Sa-son seed gum, and xanthan gum were conducted. The optimal processing technique to make corn noodles from fermented corn flour was determined by penetration energy measurement and sensory evaluation. Single-factor experiments and orthogonal tests revealed that the optimal processing technique was as follows: adding 6% gluten, 1.2% Sa-son seed gum, and 0.6% xanthan gum. Under this condition with the optimal cooking time of 7 min, the water absorption rate and absorbance of the corn noodles were 159%, and 0.119, respectively, with less cooking loss and turbidity. In comparison, corn flour made from unmodified flour could not form a dough under this condition.
  • Study on the quality of chili oil products from different chili varieties
    ZHANG Hongxin, LIU hui, CHEN Guangjing, KAN Jianquan
    Food and Fermentation Industries. 2019, 45(5): 190-198. https://doi.org/10.13995/j.cnki.11-1802/ts.017450
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to determine the volatile compounds in chili oil products, 14 kinds of hot pepper were used as the research object. The chili oil products-chili oil and fried dried pepper(FDP) were made by oil. Headspace solid-phase microextraction gas chromatograph-mass spectrometry was used to determine volatile compounds, which were analysed by principal component analysis and cluster analysis. The changes in quality components of different chili oil products were also studied. The results showed that the quality indexes of different chili oil products showed significant differences (P<0.05). Esters and alkenes were identified as the main volatile compounds in chili oil products. According to the differences in volatile components, cluster analysis divided pepper oil and FDP into 4 and 3 categories, respectively, which could better distinguish different varieties of pepper oil products.
  • Changes of phenolic compounds and their antioxidant activities during wheat germination
    JIN Zhou, XU Ying, WANG Min, WANG Jin, WANG Shasha, LIU Lingyi,SHEN Wangyang, LIU LianLiang
    Food and Fermentation Industries. 2019, 45(5): 199-202. https://doi.org/10.13995/j.cnki.11-1802/ts.017617
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    This study took Fumai 1228 as the research object to investigate changes in phenolic compounds, their contents, and their antioxidant activities during wheat germination. The results showed that the contents of total phenols were significantly higher than that of ungerminated wheat (P<0.01). Meanwhile, germinated wheat had more abundant phenolic compounds and stronger antioxidant activities during germination. The phenolic compounds in germinated wheat mainly included caffeic acid, hydroxytyrosol, vanillin, etc. Moreover, ABTS, DPPH, and FRAP methods showed that germination significantly increased (P<0.01) the antioxidant capacity of wheat. These results indicated that germination could promote the formation of phenolic compounds in wheat and increase its antioxidant activity, which means that germinated wheat could be used as a potential source of natural antioxidants.
  • Identification of water-soluble peptides in distilled spent grains by UPLC-Q-TOF-MSWEI
    Dong,FAN Wen-lai,XU Yan
    Food and Fermentation Industries. 2019, 45(5): 203-207. https://doi.org/10.13995/j.cnki.11-1802/ts.018545
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    The water-soluble peptides in distilled spent grains were isolated by ultrafiltration, and separated by reversed-phase high-performance liquid chromatography(RP-HPLC). The total of 30 peptides were identified by ultra-performance liquid chromatography coupled quadrupole time-of-flight mass spectrometry(UPLC-Q-TOF-MS), including 6 angiotensin converting enzyme inhibitory peptides and 2 antioxidant peptides. The results indicated that there were lots of biologically active peptides in the distilled spirits.
  • Characteristics of anthocyanins in Cabernet Sauvignon wines from different regions of China based on UPLC-MS/MS
    TANG Ke,ZHANG Xiaoqian,LI Jiming,JIANG Wenguang,XU Yan
    Food and Fermentation Industries. 2019, 45(5): 208-212. https://doi.org/10.13995/j.cnki.11-1802/ts.018996
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    Types, contents, and characteristics of free anthocyanins in Cabernet Sauvignon wines from four major regions (Xinjiang, Ningxia, Shanxi, Shandong) were determined by ultra performance liquid chromatography combined with triple quadrupole mass spectrometry (UPLC-MS/MS). The main results were as follows: sixteen free anthocyanins were identified in fresh Cabernet Sauvignon wine samples, and the content of malvidin-3-O-glucoside was the highest among all anthocyanins in wines, followed by malvidin-3-O-(6-O-acetyl)-glucoside. In addition, the contents of anthocyanins in wines from Ningxia were significantly higher than those from other areas. Moreover, the XLSTAT 2014 discriminant analysis was used to establish a discriminant model to distinguish wines from different areas based on species and contents of anthocyanins. The discriminant model could distinguish wines clearly according to their production area, and the discriminating rate was 100%.
  • Determination of terpenoids in yam wine by liquid-liquid extraction coupled with gas chromatography-mass spectrometry
    WANG Chenhui, LI Chunyang,ZHANG Xiaolei, RAO Jing, XIN Peng,YIN Jianjun, SONG Quanhou
    Food and Fermentation Industries. 2019, 45(5): 213-217. https://doi.org/10.13995/j.cnki.11-1802/ts.018481
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    By selecting and optimizing three extraction methods: headspace-solid phase microextraction (HS-SPME), simultaneous distillation-extraction (SDE), and liquid-liquid extraction (LLE), LLE coupled with GC-MS was developed and applied to determine terpenoids in yam wine. The established methodology displayed a good linear relationship (R2≥0.993 6) of each terpenoid. The quantification limit of the method was in a range of 1.86-89.88 μg/L, the RSD value was less than 1.7%, and the recovery rate was in a range of 92.68%-103.21%. A total of ten terpenoids were accurately quantified by this method in three types of commercial yam wine, including five monoterpenoids, three sesquiterpenes, one diterpenoids, and one triterpenoids. The composition of terpenoids in each yam wine was similar, but their contents were different, which had certain correlations with the origin of raw materials and the processing technology. The major components were longifolene, (-)-borneol, citronellol, and squalene, which provide yam wine unique flavor and health functions. This study provides data support for further studying the active ingredients of yam wine.
  • A fluorescent biosensor based on magnetic nanoparticles and aptamer for detecting AFM1 in milk
    GUO Ting, LIN Shufeng, MA Liang, TAN Hongxia,ZHANG Yuhao
    Food and Fermentation Industries. 2019, 45(5): 218-223. https://doi.org/10.13995/j.cnki.11-1802/ts.017926
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    Based on the mechanism of fluorescence resonance energy transfer (FRET), a fluorescence biosensor was constructed by magnetic nanoparticles with abilities of magnetic separation and fluorescence quenching as well as the aptamer to highly sensitively detect aflatoxin M1 (AFM1) in milk. The aptamer labelled with carboxy-fluorescein (FAM) adsorbed to the surface of Fe3O4 magnetic nanoparticles by electrostatic interaction, followed by FRET from FAM-aptamer to Fe3O4, resulting in fluorescent quenching. When AFM1 was present, FAM-aptamer identified AFM1 specifically and desorbed from the surface of Fe3O4 after forming the aptamer-AFM1 complex, resulting the recovery of the fluorescent signal. Based on this, AFM1 could be quantitatively measured. In this study, the prepared Fe3O4 magnetic nanoparticles were characterized. Transmission electron microscopy analysis showed that the size of Fe3O4 was 10-15 nm. Under optimal conditions, the linear range of detection of the aptamer was 0.05-0.70 μg/L, and the detection limit was 0.02 μg/L. The recovery rate of using fluorescence biosensor to detect AFM1 in milk was 82.5%-102.3%. This developed strategy provides a new thought for constructing highly sensitive and rapid detection method.
  • Comparison of aroma chemical components between old and new tea trees of Fenghuang dancong tea
    LI Zhangwei
    Food and Fermentation Industries. 2019, 45(5): 224-230. https://doi.org/10.13995/j.cnki.11-1802/ts.018367
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    By comparing volatile aroma substances and chemical constituents of Old and New Tea Fenghuang single-cluster tea, a theoretical basis was provided for evaluating and utilizing Fenghuang single-cluster ancient tea resources. Four tea samples, including Old and New Tea of Milanxiang, and Old and New Tea of Baxian, were selected as research objects. These four samples were analyzed by sensory evaluation, SDE (simultaneous distillation extraction) preparation, GC-MS, and methods to analyse biochemical components related to tea quality. The shape, soup color, aroma, taste, bottom of the leaf, aroma components, and biochemical components of the four samples were evaluated, measured and compared. The results showed that Old Tea of Baxian scored the highest in sensory evaluation, while New Tea of Milanxiang was the lowest. GC-MS analysis showed that 61 kinds of aroma compounds, including alcohols, heterocyclic compounds, alkenes, esters, alkanes, and ketones were detected in four samples. Among them, Old and New Tea of Milanxiang shared 30 kinds of aroma substances, and Old and New Tea of Baxian shared 38 kinds of aroma substances. There were 21 kinds of aroma compounds were in common in all four tea samples, accounting for 34.4% of all aroma substances. The results of determining biochemical components in tea leaves showed that New Tea of Milanxiang had the highest contents of tea polyphenols and catechin, Old Tea of Baxian had the highest contents of amino acids and water extracts, and Old Tea of Milanxiang had the highest content of caffeine. Overall, the results showed that sensory and chemical qualities of old fir tea were different from that of new fir tea, and these differences were related to the age of tea.
  • Research progress on classification, extraction, and detection of polyphenols in foods
    XIA Ting, ZHAO Chaoya, DU Peng, YU Yongjian, ZHU Shenghu, ZHENG Yusup, WANG Min
    Food and Fermentation Industries. 2019, 45(5): 231-238. https://doi.org/10.13995/j.cnki.11-1802/ts.017498
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    There are various polyphenols in food products that are natural antioxidants and important functional factors. Effective extraction and detection of polyphenols are beneficial for studying the species and contents of polyphenols in foods, which leads to better analysis of healthy effects of foods on human body. Therefore, it has become a subject of great interest for many researchers around the world in recent years. In this paper, recent studies on species and structures, extraction technologies, and detection methods of polyphenols in foods were reviewed. It aimed to provide guidance for researching polyphenols in foods, and offering new ideas for developing polyphenol-rich functional foods.
  • Comparison of natural and reduced Monascus yellow pigments and thoughts on improvement of national standard
    TAN Hailing, HUANG Tao, CHEN Gong, SHI Kan, ZHANG Bobo, XU Ganrong, WU Zhenqiang
    Food and Fermentation Industries. 2019, 45(5): 239-245. https://doi.org/10.13995/j.cnki.11-1802/ts.018866
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Monascus pigments are a group of natural pigments produced by Monascus spp., including Monascus yellow, Monascus orange, and Monascus red pigments. Monascus red pigments have had a long history of application, but legally use of Monascus yellow pigments was only after the national standard GB1886.66—2015 was released. In view of the diversity of Monascus yellow pigments and the limitation of current national standard, this paper analyzed the species, molecular structure, characteristic absorption wavelength, stability, and functional activities of natural Monascus yellow pigments and compared with those of reduced Monascus yellow pigments. This study also provided thoughts for revising current national standard of Monascus yellow pigments,because the production process of natural Monascus yellow pigments, as well as their application range, sensory requirements, identification tests, physical and chemical characteristics and detection methods etc. should be added into the standard, to ensure the legal production and sale of natural Monascus yellow pigments. This study will help provide the food industries with new and safe natural Monascus pigment products, and promote the development of Monascus pigments industries.
  • Advances in molecular mechanisms of cold-adapting foodborne bacteria
    LI Qiuying, ZHANG Dongdong, WANG Siwen, SUN Tong, LI Tingting, LI Jianrong
    Food and Fermentation Industries. 2019, 45(5): 246-252. https://doi.org/10.13995/j.cnki.11-1802/ts.019148
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    Refrigeration can inhibit the growth of foodborne bacteria and extend the shelf life of foods, therefore, it is the most commonly used strategy for food preservation. However, many food-poisoning and food-spoilage bacteria possess strong cold adaptability, which are serious threats to food quality and safety. Elucidating molecular mechanisms underlying cold adaptation of foodborne bacteria is essential for developing and implementing more effective controlling measures. This review focused on discovering key genes responsible for cold response of foodborne bacteria, and the applications of transcriptome and proteomics in researches on mechanisms of cold-adaptation of foodborne bacteria, providing a theoretical reference for researching and controlling foodborne bacteria.
  • Research progress on characteristics and application of Lactobacillus helveticus
    YUE Yingxue, LI Bailiang, SONG Yue, YAN Fenfen, WANG Yuqi, HUO Guicheng
    Food and Fermentation Industries. 2019, 45(5): 253-258. https://doi.org/10.13995/j.cnki.11-1802/ts.018965
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    Lactobacillus helveticus is a kind of lactic acid bacteria that is beneficial for human health. It has strong proteolytic activity, and can regulate intestinal flora and enhance immunity. It also has anti-hypertensive effect, as well as the potential to produce bacteriocin or bioactive peptides. Additionally, it can combine with prebiotics to produce synbiotics in fermented dairy products. Therefore, it has been widely used in food fermentation. Besides, these probiotic properties of L. helveticus are also the focus of current research. This paper reviewed the genomic characteristics of L. helveticus, the proteolytic system, the probiotic properties of L. helveticus, such as anti-hypertensive, extracellular polysaccharide production, and immunomodulatory, as well as its applications in foods and bacterial biosurfactants.
  • Research progress on the application of shockwave to tenderize meat
    ZENG Lingying, HE Zhifei, LI Hongjun
    Food and Fermentation Industries. 2019, 45(5): 259-265. https://doi.org/10.13995/j.cnki.11-1802/ts.017545
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    Tenderization of meat has always been one of the challenges faced by meat processing industries. With the development of the society, the traditional tenderization technology has become increasingly difficult to meet the needs of today′s consumers. As a low-cost, highly-efficient new tenderization technology, shockwave has a great potential for tenderizing meat products. This article outlined the mechanisms of tenderization by shockwave, reviewed the development and current application of the equipment. This paper also analyzed the factors affecting the effects of explosive shockwave and electrical shockwave on meat tenderization, and predicted the direction of developing shockwave technology in meat products. It was hoped that it could provide certain theoretical bases for applying shockwave to meat products at an industrial-scale, and developing new technologies for meat tenderization.
  • Research progress on carotenoid aroma precursors in tea
    CHEN Li,YE Yulong,WANG Chunyan,YAN Jingna,TONG Huarong
    Food and Fermentation Industries. 2019, 45(5): 266-273. https://doi.org/10.13995/j.cnki.11-1802/ts.017973
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Carotenoids in tea participate in forming the color and aroma of tea. β-ionone, β-damascenone, theaspirone, and nerolidol produced by oxidative degradation of carotenoids account for 4.3%-46.5% of the total aroma content of finished tea, which are important parts of tea aroma. This paper summarized the mechanisms of oxidative degradation of carotenoids in tea, the qualitative and quantitative analysis methods of carotenoids and their aroma derivatives, as well as the effects of tea varieties and processing techniques on the contents of carotenoids etc. It provides a useful reference for researches on the effects of carotenoids on tea aroma.
  • Research progress on seaweed polyphenolic compounds and their antioxidant activities
    YUAN Shengliang, DUAN Zhihong, LU Yingnian, MA Xiaoli, OUYANG Peipei
    Food and Fermentation Industries. 2019, 45(5): 274-281. https://doi.org/10.13995/j.cnki.11-1802/ts.017701
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    Seaweed polyphenolic compounds are secondary metabolites from algae with loads of varieties. They are anti-oxidative, anti-microbial, anti-cancer, and anti-inflammatory. Therefore, they have been widely used in the fields of foods, cosmetics, and drugs. This paper briefly reviewed the classification and antioxidant activities of seaweed polyphenolic compounds, and summarized the mechanisms and influencing factors of their antioxidant activities, in order to provide effective bases for the development and utilization of seaweed polyphenols.
  • Research progress on sulfur compounds in garlic and the mechanisms of changes in processing
    LIU Xiao, ZHOU Caiqiong
    Food and Fermentation Industries. 2019, 45(5): 282-288. https://doi.org/10.13995/j.cnki.11-1802/ts.017628
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Garlic has been widely used as a kind of medicine and food with high nutritional values. Garlic is full of sulfur compounds, which are the most important flavor and functional components in garlic. The types and contents of sulfur compounds in garlic change due to different processing methods, which affects the flavor, nutrition and functions of garlic products. In order to hinder the destruction of sulfur-containing compounds during processing and to guide their proper changes, this article reviewed the changes and the mechanisms of changes of sulfur compounds in garlic during processing. This paper provided theoretical bases for further development of functional garlic products as well as utilizing processing technologies reasonably.
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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