25 April 2019, Volume 45 Issue 8
    

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  • Xufeng, WANG Ning, HAO Yanan, LI Yingzi, FAN Xiaoguang, XIE Xixian
    Food and Fermentation Industries. 2019, 45(8): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.019489
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    Threonine is an important feed amino acid with increasing demand. Improving threonine productivity and glucose conversion rate and reducing the production costs have become an important subject. In this study, Escherichia coli THRD, a threonine-producing strain, was used to study the effects of different transcription levels of nine genes involved in central metabolic pathway on threonine synthesis by using clustered regularly interspaced short palindromic repeats interference (CRISPRi). The results showed that the transcriptional interference of genes zwf, pfkA, and gltA improved the synthesis efficiency of threonine. The threonine titers of corresponding strains were 60.3, 64.6, and 65.8 g/L, respectively, which were increased by 18.5%, 26.9%, and 29.3%, respectively, compared with the original strain (50.9 g/L). The glucose conversion rates were 40%, 38%, and 39%, respectively, which were 17.7%, 11.8%, and 14.7% higher than that of the original strain (34%). The results showed that by modifying transcriptional levels of genes that involved in central metabolism by CRISPRi could regulate the cellular metabolic network and redirect more carbon flux to threonine, resulted improved synthesis efficiency of threonine. Overall, this study provides a reference for constructing other bioengineered bacteria.
  • YANG Peishan, ZHANG Juan, LIU Weijia, ZHU Zhengming, DU Guocheng
    Food and Fermentation Industries. 2019, 45(8): 8-14. https://doi.org/10.13995/j.cnki.11-1802/ts.019478
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    In this study, purC encodes the phosphoribosylaminoimidazole-succinocarboxamide synthase in the purine metabolic pathway was overexpressed in Lactococcus lactis NZ9000. After treating the recombinant strain with acidic stress (pH=4.0) for 4 h, its survival rate was 83.2 times higher than that of the control strain. The recombinant strain maintained higher intracellular contents of ATP and amino acids (aspartate, glutamate, threonine, and γ-aminobutyric acid) under acidic stress. Thereby, the acid tolerance of L. lactis was improved by providing energy to cells and consuming intracellular protons. This provides a new idea for further improving the acid-tolerant ability of lactic acid bacteria by altering purine metabolism.
  • ZHANG Ling, LIN Rong, SONG Zukun, WANG Nan, YANG Hailin
    Food and Fermentation Industries. 2019, 45(8): 15-21. https://doi.org/10.13995/j.cnki.11-1802/ts.018685
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    Glucose dehydrogenase (FAD-GDH, EC1.1.99.10),conjugated tightly with flavin adenine dinucleotide, is a novel diagnostic enzyme for the clinical detection of blood glucose. A protease-defective strain Bacillus subtilis WB600 was used as a host to construct a shuttle plasmid pMA5-1 containing a single promoter PHpaII for expression of FAD-GDH gene (gdh) from Burkholderia cepacia. The use of promoters in series and transformation strategies to investigate enzyme production. Four promoters (PamyQ', P43, PgsiB, Popuaa) were ligated with the promoter PHpaII on the plasmid,respectively. The results showed that the intracellular enzymatic activity of FAD-GDH was highest with PHpaII-PamyQ' tandem, which was 2 497 U/L. In order to reduce the inhibitory effect of glucose and glycerol on enzyme production during fermentation, on the basis of tandem combination, the cre sites binding to carbon metabolism regulatory proteins in PamyQ 'promoter were deleted, and the intracellular enzyme production level was increased to 3 626 U/L, indicating that the removal of cre sites can reduce the inhibition of carbon metabolism products on promoter transcription. This study provides a reference for genetic modification and industrial production of a new diagnostic enzyme (FAD-GDH)
  • TIAN Xuejian, SHEN Jingjing, CHANG Yaoguang
    Food and Fermentation Industries. 2019, 45(8): 22-28. https://doi.org/10.13995/j.cnki.11-1802/ts.019584
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    Agarose is an important marine polysaccharide and its oligosaccharides were considered to have a series of bioactive functions. A gene, aga16A, encoding a putative GH16 amily β-agarase was recovered from the genome of Wenyingzhuangia funcanilytica CZ1127T, and heterologously expressed and purified. The recombinant Aga16A_Wf was confirmed to be an agarase with the optimum reaction temperature of 50 ℃, higher than the gelling temperature of agar. Besides, the enzyme was active under cold environment. Its kinetic constants Km and Kcat were 3.6 g/L and 287.88 s-1, respectively. Aga16A_Wf was an endo-acting enzyme, its smallest substrate and product were tetrasaccharide and disaccharide, respectively. Aga16A_Wf could be served as a favorable tool to produce agar oligosaccharides efficiently. It is also useful for further studies on agar and its oligosaccharides.
  • LIU Lili,DAI Xiaoning,CHEN Ke,MENG Yuanyuan, HAO Weiming
    Food and Fermentation Industries. 2019, 45(8): 29-35. https://doi.org/10.13995/j.cnki.11-1802/ts.019054
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    The genome of Bacillus cereus MBL13-U that degrades bone collagen was sequenced, and a putative gene, ColM13, which encodes a collagenase was closed and its activity was assayed. It consisted of 2 916 bp. Its deduced amino acids sequence contained α-helix, β-rotation, and irregular curl structures, which accounted for 37.1%, 12.8%, and 26.0% of total amino acids, respectively. The mimic three-dimensional structure of the enzyme was to be tweezers. It was cloned and transformed into Escherichia coli BL21 to obtain E. coli BL21/pET30a-ColM13. The recombinant ColM13 degraded type I bone collagen and formed polypeptides as well as a large amount of free amino acids. Besides, the microstructure of collagen changed significantly after treating with the recombinant enzyme. Based on these observations, it was concluded that ColM13 has been successfully expressed in E. coli.
  • YANG Zhongmin, WANG Zuwen, SHEN Yihong, DING Xiaowen, HUANG Xianzhi
    Food and Fermentation Industries. 2019, 45(8): 36-43. https://doi.org/10.13995/j.cnki.11-1802/ts.019529
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    The mulberry leaf alkaloids were ultrasonically extracted at 60 ℃ and 800 W for 60 min, and the ratio of solid to liquid was 1∶30. Its free radicals scavenging ability, values of FRAP and ORAC, and protective effects on protein and DNA oxidative damages were tested in simulated gastrointestinal digestion. After digestion, the DPPH free radical scavenging capacity and FRAP value of mulberry leaf alkaloids were significantly increased by 3.88 and 2.44 times of that before digestion (P<0.01). Besides, it had good free radical scavenging abilities in the oil system. After digestion, it inhibited the bleaching rate of β-carotene by 95.14%, which was 6.12 times higher than that before digestion (P<0.01). The ORAC value significantly increased to 595.23 μmol Trolox/10g md (P < 0.05), with an increase of 49.31% compared to undigested alkaloids. Moreover, the content of BSA carbonyl group significantly reduced after digestion (P < 0.05) by 30.24%. In addition, digested mulberry leaf alkaloids could effectively protect DNA against oxidative damage. The results indicated that mulberry leaf alkaloids have a great potential to be a functional healthy food as a natural antioxidant.
  • YANG Yanan,SU Lingqia,WU Jing
    Food and Fermentation Industries. 2019, 45(8): 44-49. https://doi.org/10.13995/j.cnki.11-1802/ts.018948
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    Maltotetraose amylase hydrolyzes starch or maltodextrin to form maltotetraose. In order to reduce costs, the fermentation condition of previously constructed recombinant Bacillus subtilis that produces maltotetraose amylase was optimized by optimizing the nitrogen and carbon sources of the medium. It was found that when the medium contained 25 g/L soybean meal, 25 g/L industrial peptone, and 5 g/L glycerol, fermented at 33 ℃ and 200 r/min for 48 h and at a seeding rate of 5%, the activity of fermented maltotetraose amylase was up to 236 U/mL. Furthermore, maltotetraose was prepared with the enzyme and the reaction condition was optimized, and the products were detected by HPLC. The results showed that when the reaction temperature was 50 ℃, the reaction pH was 7.0, the amount of enzyme was 30 U/g substrate, the concentration of substrate (maltodextrin) was 250 g/L, and reacted for 12 h, the conversion rate of maltotetraose reached 73.2%. This study provides a theoretical basis for reducing production costs and preparing maltotetraose at an industrial scale.
  • WANG Yiqian, RONG Jincheng,WANG Xiaohui, CHI Naiyu,ZHANG Qingfang,LI Meiyu
    Food and Fermentation Industries. 2019, 45(8): 50-56. https://doi.org/10.13995/j.cnki.11-1802/ts.019536
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    The acidogenic characteristics, NO-2 degradation abilities, 16S rDNA sequences, and amino acid sequences of nitrite reductases (NiR) of Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus rhamnosus were analyzed. It was found that L. brevis had the strongest ability to degrade nitrite as it may contain nir that could be translated into NiR under NO-2 induction. Nevertheless, it had low acid yield. Therefore, less H+ and NiR degraded ammonia-formed substances produced by NO-2, causing the fermentation environment was always at the optimum pH of NiR (5.0-6.0), resulting large amount of NO-2 could be decomposed by NiR. L. plantarum was closely related to L. brevis. When the pH value was >4.5, it mainly decomposed NO-2 by NiR. However, L. plantarum had strong acid-producing ability and could quickly make the pH to be lower than 4.0, and NO-2 was consequently degraded by H+. L. rhamnosus had a remote relationship with L. brevis and L. plantarum. It had no nir, but its acid production ability was strong. Therefore, its NO-2 degradation mechanism might mainly be acid degradation.
  • Xiaoning, CHENG Yu'e, LIN Chunmian
    Food and Fermentation Industries. 2019, 45(8): 57-62. https://doi.org/10.13995/j.cnki.11-1802/ts.019045
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    With wheat and rice straws as substrates, anaerobic fermentation with micro-oxygen introduction was carried out in a 30 L fermentor at 55 ℃. Effects of different substrates on biogas production, CH4 produced, other main components in biogas, H2S removal effect, and concentrations of volatile fatty acids (VFAs) were investigated. The results showed that wheat and rice straws shared extremely similar gas production rules. Trace oxygen could increase the yield of CH4 by 10.5% and 8.5% by wheat and rice straws, respectively, but did not change the amount and regulation of biogas. When oxygen added was twice as much as the theoretical demand, the yields of biogas produced from wheat and rice straws reached 106.9 L/L and 132.9 L/L, respectively, in which CH4 reached (63.9±3.1)% and (66.1±3.6)%, respectively. Furthermore, the removal efficiency of H2S using rice straw reached 98%, which was slightly higher than that of wheat straw. However, the concentration and degradation rate of VFAs using wheat straw were much lower than that of rice straw. In conclusion, adding twice as much as the theoretical demand of O2 was suitable, as the CH4 produced the highest amount and the H2S removal efficiency was relatively high. These results have guiding significance for straw recycling and biogas desulfurization and utilization.
  • YU Zuixin, WANG Rikui, WANG Jing, HE Mingyang, YUAN Xiaosong, HONG Min
    Food and Fermentation Industries. 2019, 45(8): 63-70. https://doi.org/10.13995/j.cnki.11-1802/ts.018648
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    This study aimed to evaluate the effects of exogenous oxalic acid (OA) on anthocyanin accumulation and the contents of sugar and organic acids in postharvest blood oranges during storage. The anthocyanin content, expressions of genes that synthesize anthocyanin, and contents of soluble sugar and organic acids etc. were measured. The results indicated that OA significantly increased the amount of anthocyanin in blood oranges during storage. Moreover, the transcription levels of anthocyanin synthesis related genes (Ruby, PAL, C4H, and F3’5’H) increased, and the contents of fructose, glucose, and sucrose, as well as the sugar to acid ratio in the fruit enhanced during storage. Blood oranges treated with 5 g/L oxalic acid showed the best effects. After 20 days of storage, juices from 5 g/L OA-treated blood oranges had 13.34 mg/L anthocyanin, while only 6.50 mg/L anthocyanin present in controls. At the same time, the contents of fructose, glucose, and sucrose in 5 g/L OA-treated fruits were higher than controls and other samples treated with OA with different concentrations. OA treatments can be an effective method to increase the quality of postharvet blood oranges during storage.
  • SONG Zhen, JI Changying, ZHANG Bo
    Food and Fermentation Industries. 2019, 45(8): 71-78. https://doi.org/10.13995/j.cnki.11-1802/ts.018557
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    The effects of drying temperature (40, 50, 60 ℃) and slice thickness (4, 7, 10 mm) on drying characteristics, shrinkage rate, rehydration kinetics, color, and amino acids contents of Pleurotus eryngii were investigated using a heat pump dryer. The results indicated that the Weibull distribution could well mimic the drying process of Pleurotus eryngii by heat pump drying. The scale parameter (α) decreased with increasing temperature, and it increased with increasing slice thickness. The average shape parameter (β) was less than 1. At the beginning of the drying process, the shrinkage rate of sample volume and decreased moisture content showed a linear relationship. When the moisture content reduced to 60%, the volume shrank to 70% of its original volume, but the changes were not obvious. The Page model could well simulate the rehydration kinetics of Pleurotus eryngii. Pleurotus eryngii dried at 50℃ with 4 or 7 mm slice thickness showed desirable color appearance. Long drying time and high temperature would worsen the color of Pleurotus eryngii. Moreover, Pleurotus eryngii dried at low temperature could retain higher amino acids contents. This study can provide references for applying heat pump drying technology to produce dried Pleurotus eryngii at an industrial scale.
  • Zeyu, ZHU Mingming, ZHANG Haiman, YAO Donghao, MA Changming, HE Hongju, WANG Zhengrong, ZHAO Shengming, KANG Zhuangli, MA Hanjun
    Food and Fermentation Industries. 2019, 45(8): 79-85. https://doi.org/10.13995/j.cnki.11-1802/ts.018978
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    This study was conducted to analyze the quality characteristics of pork thawed at different relative humidity (RH): 80%, 85%, 90%, and 95% at low temperature (4 ℃). Fresh pork and pork thawed by conventional low temperature method (4 ℃, 65%-73% RH) were used as controls. Changes in their thawing rate, thawing loss, cooking loss, color, tenderness and rheological properties were examined. The results showed that compared with conventional low temperature thawing, low temperature and high humidity thawing improved the thawing efficiency significantly (P<0.05). Besides, the thawing loss, cooking loss, and shear force decreased. At the same time, lipid oxidation was inhibited significantly (P<0.05) and the pork quality improved. Moreover, pork thawed at 90% and 95% RH had significantly higher thawing efficiency and physicochemical qualities than pork thawed at other humidity levels. Furthermore, pork thawed at 90% and 95% RH had higher storage modulus values (G′) to better keep their protein structures (P<0.05). However, the total bacteria counts (3.97 lg CFU/g), TVB-N value (1.4 mg/100 g), and electrical conductivity (1 367.67 μs/cm) of pork thawed at 95% RH increased significantly (P<0.05) in comparison to those thawed at 90% RH. Therefore, low temperature (4 ℃) combined with 90% RH was the best thawing condition. It could enhance the thawing efficiency, mitigate protein denaturation and improve pork quality.
  • WEI Cheng, CHANG Rong, DUAN Zhenzhen, ZHOU Caiqiong
    Food and Fermentation Industries. 2019, 45(8): 86-92. https://doi.org/10.13995/j.cnki.11-1802/ts.016620
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    Pork was fermented and preserved with traditional manufacturing technology of Sour meat in Chongqing-Guizhou area. The physical characteristics, main nutritional safety indexes of sour meat at different stages were measured and sensory evaluation was carried out to explore the effect of fermentation time on the nutrition and safety of Sour Meat. The results showed that the color and texture of the sour meat were significantly changed (P<0.05)during the fermentation preservation period, which showed that the fermented 20-50 d Sour meat has good hardness, chewiness and color. However, with the fermentation time prolonged, the gel gradually deteriorated to cause the elasticity to fall, and the flesh color began to become pale yellow. During fermentation, the content of protein and fat decreased while the content of POV and nitrite increased gradually. The value of TVB-N and TBA was on the rise and has a good linear relationship with the fermentation time, and both could be used as an important index to judge the quality of Sour meat. Lactobacillus number and pH values were fluctuated in 6.28-6.70 lgCFU /g and 4.47-4.78, respectively. Besides, the growth of enterobacteriaceae was inhibited to a certain extent. Sensory evaluation showed that the quality of fermented 50-80 d sour meat was good, followed by 20 days and 110 days. At the same time, by combining the determination results of TBA and TVB-N, we preliminarily judged that the consumption period within 110 days was advisable, not more than 140 days.
  • SONG Rong,TAN Shasha,LI Bin,WANG Ling
    Food and Fermentation Industries. 2019, 45(8): 93-97. https://doi.org/10.13995/j.cnki.11-1802/ts.018829
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    In order to determine the effects of konjac oligosaccharides on yogurt quality, the yogurt was prepared by adding different concentrations of konjac oligosaccharides. The acidity, water holding capacity, apparent viscosity, hardness, consistency, cohesion, and viscosity of the yogurt were measured. The population of living lactic acid bacteria (LAB) during storage was also detected. It was found that 0.8% konjac oligosaccharides gave the yogurt excellent quality, including good acidity (78 °T), water holding capacity (82%), hardness (63.00 ± 1.59) g, consistency (480.16 ± 14.27) g·s, cohesion (83.31 ± 2.99) g, and viscosity (83.79 ± 1.79) g·s. Moreover, the living LAB after storing for 14 d were significantly higher than that of the control. This study provides a theoretical basis for developing a new functional yogurt.
  • ZHU Qiang, WANG Ruixin, WU Chengdi, XIA Yanqiu
    Food and Fermentation Industries. 2019, 45(8): 98-102. https://doi.org/10.13995/j.cnki.11-1802/ts.018529
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    This study aimed to optimize the solid fermentation conditions for Aspergillus niger SP7-2 producing raw starch-digesting glucoamylase (RSGA) by single factor experiments combined with orthogonal design. The optimized conditions for RSGA production were as follows: bran as the matrix, 20% bean cake powder prepared with 1∶1.1 water (w/w), 0.3% phytic acid, natural pH. The media was turned over once every 24 h and cultured at double-controlled temperatures for 60 h. Under this condition, the activity of RSGA in a 30 L solid fermenter was 7 870 U/g, which was 1.31 folds of that before optimization. This result provides a theoretical basis for preparing koji and liquor using uncooked materials.
  • Liying,LIU Gongliang,XU Yingying,YU Jieyu,BAI Weidong,JIA Aijuan,HE Songgui
    Food and Fermentation Industries. 2019, 45(8): 103-108. https://doi.org/10.13995/j.cnki.11-1802/ts.019366
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    Guangdong yellow rice wine was produced using glutinous rice as raw material and fermented by Zygosaccharomyces mellis LGL-1 and traditional brewing starters. The optimum fermentation conditions were as follows: pre-fermented for 8.4 d, followed by adding 78% water, and adding 4 mL Z. mellis LGL-1 at 50-h fermentation. Under this condition, the contents of sugar and ethanol in the yellow rice wine were 95.6 g/L and 11.7% (V/V), respectively. Moreover, the wine was brightly red, clear and transparent, and the taste was mellow and refreshing. Therefore, Z. mellis LGL-1 can be used for producing low-sugar yellow rice wine.
  • YANG Tao, YUAN Shuangjin, ZHANG Runguang,QI Dengfei,HAN Haitao,ZHANG Youlin
    Food and Fermentation Industries. 2019, 45(8): 109-114. https://doi.org/10.13995/j.cnki.11-1802/ts.018741
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    The effects of chitosan coating and thiabendazole fumigation on postharvest storage quality of fresh Jin jujube were studied. Fresh and ripe Jin jujube with 3/4 of the fruit surface appeared red were either coated with 2 g/L chitosan solution or fumigated with smoke agents with 4.5% thiabendazole at 5 g/m3 for 3 h. Samples were stored at -1-0 ℃. Their relative conductivity, hardness, contents of malondialdehyde, chlorophyll, titratable acid, and ascorbic acid, weight loss rate, and good fruit rate were measured regularly. Sensory evaluation was carried out after storage. The results showed that both chitosan coating and thiabendazole fumigation could reduce the relative permeability of cell membrane, inhibit malondialdehyde accumulation, maintain relatively high hardness of the fruit, maintain titratable acid and ascorbic acid contents in the fruit, retarding the decline of chlorophyll content, and reduce the weight loss of the fruit as well as rotten fruits. Chitosan coating had better fresh-keeping effects than thiabendazole fumigation. After 100 days of storage, 94.6% fruit treated with chitosan coating were good, and the fruit had bright color and delicious taste.
  • FANG Ming,SUN Zhigao,YU Fengsheng,ZHANG Qunlin,LI Tian,SHENG Ran,HAO Jingmei
    Food and Fermentation Industries. 2019, 45(8): 115-122. https://doi.org/10.13995/j.cnki.11-1802/ts.019018
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    Carotenoids in Nanfeng mandarin peel were extracted by microwave-assisted saponification. Based on single factor experiments, microwave-assisted saponification process was optimized by BoxBehnken experimental design and response surface analysis. C30 column and high performance liquid chromatography (HPLC) coupled withdiode array detection (DAD) and atmospheric pressure chemical ioniation-tandem mass spectroscopy (APCI-MS) were applied to identify and quantify major carotenoids in Nanfengmandarin peel. Effects of microwave-assisted saponification and traditional thermal and cold saponification on the composition and contents of main carotenoids in citrus peel were compared.The results showed that the optimal conditions for extracting carotenoids by microwave-assisted saponification were as follows: microwaving at 500 W for 10 min, using 1.0 mol/L KOH-ethanol solution. The yields of carotenoids were (0.709 6±0.11)‰. Moreover, a total of 23 carotenoids were identified, with β-cryptoxanthin, luteoxanthin, 9-cis-violaxanthin, di-cis-neox-anthin, antherxanthin, lutein, zeaxanthin were the main components. The contents of carotenoids extracted by microwave-assisted saponification were significantly higher than that extracted by traditional thermal and cold saponification. These three saponification methods had great influences on the composition and contents of oxycarotenoids.
  • DENG Hong, MA Jing, LI Han, MENG Yonghong, GUO Yurong
    Food and Fermentation Industries. 2019, 45(8): 123-129. https://doi.org/10.13995/j.cnki.11-1802/ts.017979
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    The quality changes in ultra high pressure (UHP)-treated cold-crushed kiwi fruit pulp during storage were investigated. Changes in major microbiological indicators, physiochemical indicators, nutritional indicators, and index of its main enzyme activity were studied when stored at 4 ℃ for 6 weeks and at -20 ℃ for 14 weeks. The results showed that after storing at both conditions, increments of proliferation for Escherichia coli, mold, and yeast were small and slow in the pulp. After storing the UHP-treated kiwi fruit pulp at 4 ℃ for 6 weeks, its total number of colonies as well as the browning degree increased significantly by 97.19% and 23.53%, respectively. Its contents of Vc, polyphenols, and pectin decreased significantly by 17.27%, 17.81% and 11.33%, respectively. Besides, the enzyme activity of pectin decreased by 50%. On the other hand, after storing the UHP-treated kiwi fruit pulp at -20 ℃ for 14 weeks, its total number of colonies and browning degree significantly increased by 85.98% and 32.35%, respectively. Its Vc, polyphenols, and pectin contents reduced significantly by 17.36%,11.96%, and 11.96%, respectively. Moreover, pectin activity was lowered by 63.98%. The kiwi fruit pulp stored for 14 weeks at -20 ℃ maintained good quality. Therefore, the UHP can inactive enzymes and have sterilizing effects on heat-sensitive kiwi fruit pulp, which provides the basis for refinery processing and products development of kiwi fuit.
  • CHEN Zhina, YE Tao, DING Man, YIN Linlin, HUANG Lin, XIA Yue, PEI Jiliu
    Food and Fermentation Industries. 2019, 45(8): 130-135. https://doi.org/10.13995/j.cnki.11-1802/ts.019283
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    To select the predominant strains for bean curd water fermentation, a strain R2 that could efficiently ferment bean curd yellow water to produce acids was screened out from pickles using pH and biomass as indexes. The strain R2 was identified to be Enterococcus faecium by morphology, physiochemical, and molecular biological identifications. The safety of E. faecium R2 and the quality of sour slurry fermented by E. faecium R2 were analyzed. The results showed that E. faecium R2 was sensitive to several common antibiotics. Compared sour slurry dried bean curd fermented by E. faecium R2 against naturally fermented one, no significant differences were found regarding their sensory characteristics. The results indicated that E. faecium R2 can be developed as a newly pure starter to produce sour slurry. This study provides theoretical basis for efficient utilization of bean curd water as well as standardized production of sour slurry dried bean curd.
  • LUO Hui,ZHANG Jiajia,JI Yan,DENG Xiaoyu,SHA Li,HAN Lihong
    Food and Fermentation Industries. 2019, 45(8): 136-141. https://doi.org/10.13995/j.cnki.11-1802/ts.018535
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    The specific volume, hardness, elasticity, and sensory evaluation of the bread were used as evaluation indexes, and comprehensive scores were used as response value. Response surface methodology was used to optimize the quality of wheat bread supplemented with potato flake powder, wheat gluten, and transglutaminase (TGase). The results showed that 15% and more potato flake powder had significant negative impacts on the specific volume, texture, and sensory quality of the bread, while both wheat gluten and TGase had significant improvement effects on these negative impacts. The optimal process parameters were obtained as follows: 26% potato flake powder, 2.0% wheat gluten, and 0.13% TGase. Under this condition, the bread had the highest comprehensive scores, and its quality was improved. This study provides practical guidance for using potato flake powder in bread making and other dough products.
  • YU Jiao, CHEN Shengjun,HU Xiao, YANG Shaoling,YANG Xianqing,LI Laihao,WU Yanyan
    Food and Fermentation Industries. 2019, 45(8): 142-148. https://doi.org/10.13995/j.cnki.11-1802/ts.018437
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    The method for extracting protein from Porphyra haitanensis using intermittent ultrasound was optimized by single-factor experiments, Box-Behnken center combination experiment design, and response surface analysis. Also, the basic characteristics of extracted protein were analyzed. The results showed that the highest protein yield was 61.20% under the following conditions: ultrasonic power of 1 278 W, ultrasonic emission time of 6 s, and total ultrasonic time of 52 min. Moreover, the isoelectric point of Porphyra haitanensis protein was 4.2. The results of ultraviolet spectrum showed that the maximum absorption peak of Porphyra haitanensis protein was at 260 nm with no obvious heterotopes. Amino acids analysis indicated that the protein contained almost all kinds of amino acids, with Glu, Asp and Ala being predominant. The mass fractions of essential amino acids and non-essential amino acids were 40.29% and 59.71%, respectively. The ratio of essential amino acids to non-essential amino acids was 0.675.
  • LIU Dan, DENG Liling, ZHENG Lianji, ZHONG Geng
    Food and Fermentation Industries. 2019, 45(8): 149-155. https://doi.org/10.13995/j.cnki.11-1802/ts.018449
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    Using microwave irradiation with vacuum-assisted method, konjac glucomannan phosphate ester (KGMP) with high degree of substitution was produced by semi-drying konjac glucomannan (KGM) and the mixture of NaH2PO4 and Na2HPO4. Based on single-factor experiments, effects of microwave time, microwave temperature, molar ratio of esterifying agent to KGM, vacuum treatment time, pH value, and urea dosage on the degree of substitution of KGMP were studied. The results showed that the optimal conditions were as follows: at pH=5.0, microwaving at 100 ℃ for 7 min, with 0.72∶1 as the molar ratio of esterifying agent to KGM, vacuum treating for 29 s, and with 6% urea. The substitution degree of KGMP was 0.199. With increasing substitution degree, the product viscosity decreased, and the light transmittance significantly increased. Infrared spectroscopy indicated that phosphate groups were introduced to KGM, confirming the formation of KGMP.
  • YANG Yuanyuan,PAN Jianlong,YAN Zhengming,ZHANG Runguang,ZHANG Youlin
    Food and Fermentation Industries. 2019, 45(8): 156-161. https://doi.org/10.13995/j.cnki.11-1802/ts.018749
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    This study used walnut as the main raw material to produce walnut polypeptide yogurt beverages by lactic acid bacteria fermentation. Influences of sodium carboxymethyl cellulose (CMC-Na), high methoxyl pectin (HMP), and gum acacia (GA) on their quality were investigated. The effects of various stabilizers and their adding amounts on the quality of walnut polypeptide yoghurt beverages were studied by single factor and orthogonal optimization experiments, and the optimal formula was selected. The results showed that the beverage with a stabilizer composed of 0.12% CMC-Na, 0.09% HMP, and 7.0% GA obtained the highest comprehensive score. Moreover, the beverage became stable. It converted from Newtonian fluid to non-Newtonian fluid, and the uniformity of its protein distribution significantly increased. The results provide a theoretical basis for studying compounded stabilizers, and provide new ideas for developing walnut polypeptide yoghurt beverages.
  • YU Fei, SUN Junfeng, LIU Pengfei, LIU Yan, WANG Zhou, XUE Zhenglian
    Food and Fermentation Industries. 2019, 45(8): 162-167. https://doi.org/10.13995/j.cnki.11-1802/ts.019632
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    In order to improve the efficiency of screening strains with high-yield of neomycin sulfate after mutagenesis, a high-throughput screening method based on well plates and microplate reader was developed. The adding amount of 1.0×10-4mol/L trypan blue was optimized, which was a main influencing factor of the method. The corresponding spectrophotometric method was also established. Well plates that were suitable for high-throughput screening were selected, and the fermentation conditions were optimized. The results showed that adding 500 μL/mL 1.0×10-4mol/L trypan blue, the absorbancy of neomycin sulfate showed a good linear relationship with concentrations in the range of 1.284-10.272 U/mL (R2=0.998 8). Besides, the average recovery rate was 98.47%, and the RSD was 3.27%. The 24-well plates were suitable for high-throughput screening, and further optimization increased the potency of fermentation by 27.40% to 6 825±77 U/mL. The optimal fermentation conditions were as follows: 220 r/min for speed, 2 mL medium volume, and 8% inoculum size. This study indicates that the high-throughput screening method based on well plates and microplate reader can rapidly screen strains with high-yield of neomycin sulfate after mutagenesis, which also laid the foundation for high-throughput screening and breeding of strains with high-yield of other antibiotics.
  • HUANG Jingru,LU Xiaoxiang
    Food and Fermentation Industries. 2019, 45(8): 168-172. https://doi.org/10.13995/j.cnki.11-1802/ts.018550
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    This study investigated the effect of ultraviolet-C (UV-C) treatment on the quality of fresh-cut Shawo radish. Ultraviolet lamp with a dose rate of 0.45 mW/cm2 irradiated two sides of the fresh-cut Shawo radish for 0, 2, 4, 6 and 8 min, respectively. During the 8-day storage period, the weight loss rate, hardness, white index, vitamin C content, soluble solid content, peroxidase activity, and total colony number of Shawo radish were measured regularly. The results showed that in comparison to other experimental groups, UV-C irradiation for 4 min had significant effects on delaying the hardness and decreases in Vitamin C and soluble solid contents of the radish. Moreover, the weight loss rate and total colony number of the radish after being irradiated for 4 min were lower than that of other groups. Furthermore, peroxidase activity was enhanced at the early stage of storage, and its activity was inhibited at later stage. Therefore, tissue aging was effectively delayed, but there was no significant effect on white index. This indicates that UV-C irradiation for 4 min can better maintain the storage quality of fresh-cut Shawo radish.
  • LIAO Jun,WANG Yejun,SU Youjian,ZHANG Yongli
    Food and Fermentation Industries. 2019, 45(8): 173-177. https://doi.org/10.13995/j.cnki.11-1802/ts.018562
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    In order to study on the changes of color and tea polyphenol content in the processing key points of dough processing, fermentation and baking, ultra-micro green tea powder was as material. The results showed that during the processing, the baking process had a greater impact on the color change. When the content of ultra-micro green tea powder increased, the L* and a* values decreased significantly, while the b* value increased significantly and then slowly decreased. When the ultra-fine green tea powder content was 4%, the b* value was the largest. The content of tea polyphenols increased with the increase of ultra-micro green tea powder content, and each processing step caused the reduction in tea polyphenol content. The baking process had the most significant effect on the reduction of tea polyphenol content. The color sensory score of green tea bread increased first and then decreased with the increase of the amount of ultra-micro green tea powder. When the amount of ultra-micro green tea powder was 4%, the highest score was obtained. Through the correlation analysis between different methods, it was found that the color difference meter and the determination of tea polyphenol content, sensory evaluation method were highly correlated to each other.
  • YOU Maolan,QIN Xiaoli, DUAN Jiaojiao,LIU Xiong
    Food and Fermentation Industries. 2019, 45(8): 178-183. https://doi.org/10.13995/j.cnki.11-1802/ts.018969
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    The extraction yield of β-glucan from hull-less barley bran by ultrasonic-microwave synergistic method was studied. Single factor experiments and orthogonal tests were used to optimize the extraction conditions. Additionally, effects of ultrasonic-microwave synergistic extraction were compared against water extraction, ultrasonic extraction, and microwave extraction. Changes in surface structure of the hull-less barley bran powder were observed by scanning electron microscopy to investigate the mechanism of ultrasonic-microwave synergistic extraction. The results showed that the optimal conditions were as follows: sonicated at 250 W for 20 min, microwaved at 800 W for 3 min, and the solid to liquid ratio was 1∶25 (g∶mL). Under this condition, the yield of β-glucan was about 2.29%. The yield of ultrasonic-microwave synergistic extraction in comparison to water extraction, ultrasonic extraction, and microwave extraction increased by 120.19%, 57.93% and 18.65%, respectively. Scanning electron microscopy showed that water extraction caused swelling of the bran powder, and its structure became loose from tightness. Ultrasonic extraction made the flakes of bran powder finer. The thermal effect of microwave caused the bran powder to be puffed and enlarged due to rapid heating. The ultrasonic-microwave synergistic method made the structure of the bran powder bulky, loose, and porous. Overall, the yield of β-glucan may have a certain correlation with the damaging level of the bran structure.
  • NING Junli, LONG Xia, HUANG Xianzhi, DING Xiaowen
    Food and Fermentation Industries. 2019, 45(8): 184-190. https://doi.org/10.13995/j.cnki.11-1802/ts.018587
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    The optimal methods and conditions to extract duck oil were discussed to provide references for producing high quality duck oil in accordance with national standards. White duck fat was used as experimental material, the processing conditions to extract duck oil using ultrasonic extraction were studied and optimized by response surface method. The results showed that the best conditions to extract duck oil using ultrasonic were as follows: 50 g duck fat extracted at 30 ℃ and 360 W for 43 min, with a liquid to solid ratio of 5∶1. The yield of oil under this condition reached (86.83 ±0.40)%, the acid value was (1.25 ± 0.03) mg/g, and the peroxide value was (0.11± 0.05) g/100g, which all met national standards. It was concluded that duck fat extracted using ultrasonic not only has high yield efficiency, but also has appealing color, and its acid value and peroxide value are both in line with standards.
  • LI Junwen,FAN Wenlai, XU Yan
    Food and Fermentation Industries. 2019, 45(8): 191-196. https://doi.org/10.13995/j.cnki.11-1802/ts.019671
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    The non-volatile carboxylic acids in Zhenjiang balsamic vinegar were derivatized by N-tert-butyldimethylsilyl-N-methyltrifluoroacetamide (MTBSTFA) and detected by gas chromatography-mass spectrometry. A total of 61 non-volatile compounds were identified, including 17 amino acids, 13 aromatic acids, 11 hydroxy acids, eight long-chain fatty acids, seven dicarboxylic and polyhydric acids (no hydroxyl groups), one sulfur-containing organic acid, one keto acid, two heterocyclic acids, and one non-volatile ester acid. Among them, the concentrations of hydroxy acids were the highest (16.01 g/L), followed by heterocyclic acids (597.3 mg/L) and amino acids (546.5 mg/L). There were 24 newly identified non-volatile organic acids, including 2-furoic acid, glycolic acid, 3-hydroxypropionic acid, glyceric acid, mandelic acid, p-hydroxyphenylacetic acid, 2,6-dihydroxybenzoic acid, protocatechuic acid, ferulic acid, citric acid, sinapinic acid, gallic acid, and caffeic acid. In which, lactic acid, pyroglutamic acid, succinic acid, arginine, oxaloacetic, and 2-hydroxy-3-phenylpropionic acid were higher than 100 mg/L. These results lay a foundation to improve the quality of Chinese vinegar.
  • LIU Dengyong,ZHAO Zhinan,WU Jincheng,ZOU Yufeng,CHEN Yu,GU Mingyue
    Food and Fermentation Industries. 2019, 45(8): 197-202. https://doi.org/10.13995/j.cnki.11-1802/ts.018868
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    In order to ascertain the main edible quality characteristics of commercially available smoked chicken, a comprehensive evaluation was conducted for major-brand smoked chicken products in China. A total of six local characteristic smoked chicken were selected. Their breast and leg meat were analyzed for chemical components, texture characteristics, and color. Appropriate indicators to evaluate smoked chicken quality were screened by principal component analysis (PCA), and samples were classified by cluster analysis. The results showed that the quality indicators of these six smoked chicken were different in various degree. Two principle components were analyzed by PCA for smoked chicken breast. PC1 (texture component) and PC2 (color component) of smoked chicken breast accounted for 69.66% and 15.91% of the total variance. The smoked chicken leg also had two principle components analyzed by PCA, and the PC1 (58.66%) and PC2 (28.87%) were interpreted as a ‘color component’ and a ‘texture component’, respectively. Therefore, texture and color were identified as important indexes to evaluate smoked chicken quality. Cluster analysis classified smoked chicken into two categories, and they showed significant differences in terms of their qualities. The classification results were consistent with the results of principal component analysis.
  • YANG Liqi, JI Jian, HUANG Haichan, MENG Xianghe, ZHAO Liming, NIE Xiaohua
    Food and Fermentation Industries. 2019, 45(8): 203-209. https://doi.org/10.13995/j.cnki.11-1802/ts.019458
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    Changes in the main components and volatile compounds of Mandarin, Huyou, Newhall, and Harumi juices after fermentation with Lactobacillus plantarum strain 15 were studied. The results showed that the pH of these four juices was steady at early stage, followed by rapid decline and then flattened slowly. The contents of total sugar, reducing sugar, and total flavonoids decreased with increasing total acid content. There were 46 volatile compounds observed in unfermented and fermented citrus juices by HS-SPME-GC-MS, with limonene being the main substance. The relative contents of hexaldehyde, octaldehyde, capraldehyde, ethanol, and linalool markedly reduced after fermentation. However, ketones and esters were slightly changed. Citrus cultivar significantly affected the fermentation process and volatile compounds of citrus juice. Compared with Huyou, Newhall, and Harumi, the Mandarin juice was more suitable as a fermentation substrate for L. plantarum strain 15.
  • GE Minmin, WANG Jianhua, LIN Hong
    Food and Fermentation Industries. 2019, 45(8): 210-214. https://doi.org/10.13995/j.cnki.11-1802/ts.018474
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    A method using high performance chromatography tandem mass spectrometry/mass spectrometry(HPLC-MS/MS)detecting parvalbumin in Paralichthys olivaceus was established. ALTDAETK was used as a quantitative marker peptide, SDFIEEDELK and LFLQNFAFSASAR were used as qualitative marker peptides. The pretreatment conditions including protein extracts, indole-3-acetic acid (IAA) concentration, enzyme/protein ratio, and enzymatic hydrolysis time, as well as the instrumental conditions for mass spectrometry parameters used for three marker peptides were optimized. The results showed that ALTDAETK had a good linear relationship in a range of 0.005-10 mg/L (R2>0.999). The quantification limit of parvalbumin was 2.74 mg/kg. Took Psetta maxima as a blank, the average recovery rate of recombinant parvalbumin was 94.8%-102.0%, and the relative standard deviation (RSD) was below 7% with a good repeatability. It was the first time that parvalbumin was detected in Paralichthys olivaceus accurately and quantitatively using HPLC-MS/MS.
  • GUO Jia, KUI Yongzhong, XIA Yibin, XIONG Libo, ZHANG Zhong, BI Yang
    Food and Fermentation Industries. 2019, 45(8): 215-224. https://doi.org/10.13995/j.cnki.11-1802/ts.018748
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    Differences in volatile compounds and antioxidant capacities among various cultivars of Foeniculum vulgare Mill have not been reported yet. The contents of volatile compounds, polyphenols and flavonoids, and antioxidant capacities of five cultivars of fennel were analyzed by headspace solid-phase microextraction-gas chromatography mass spectrometry and principal component analysis. The results showed that 75 volatile compounds were detected, which were mainly terpenoids. The contents of polyphenols and flavonoids, and antioxidant capacity showed the highest in the highly stem. According to correlation analysis and principal component analysis, oxidized monoterpenes had positive correlations with functional components and antioxidant capacities. Five cultivars were divided into three categories: short stem, fairly long stem, and long stem were clustered into the first category, which showed higher contents of terpenoids. Highly stem fennel was clustered into the second category, which had higher antioxidant capacity. Local fennel was clustered into the third category, which had higher contents of total sesquiterpenes and derivatives of terpenoids. This study offers possibility to commercially determine the antioxidant capacity, polyphenols and flavonoid contents of fennel seeds through volatile compounds, and provide technical supports to scientifically evaluate and utilize quality characteristics of different fennel cultivars.
  • DENG Yanfang,CHEN Shaojun,ZHONG Yan, LIN Chuan,CHEN Anjun,ZHANG Yu,LIU Xingyan
    Food and Fermentation Industries. 2019, 45(8): 225-231. https://doi.org/10.13995/j.cnki.11-1802/ts.018635
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    The differences in mechanical qualities of different types of noodles were evaluated by principal component analysis and cluster analysis. Hardness, adhesiveness, elasticity, chewiness, elastic limit/tensile strength, flavor components, and whether the noodles were added with salt and additives were used as indicators. The results showed that two principal components could be obtained by principal component analysis, and their cumulative contribution rates were up to 85.32%. By cluster analysis, noodles were divided into three categories: control group, noodles with high gluten, and Yu Dai noodles. The higher the principal component scores, the higher the mechanical qualities of noodles. The mechanical qualities of the same type of noodles were similar and had common features. Meanwhile, the principal component scores were consistent with sensory scores, indicating that it was feasible to use principal component analysis and cluster analysis to evaluate and classify noodles. This study provides a reference for evaluating the quality of different kinds of noodles by using several indexes of mechanical properties.
  • QIE Xuejiao, CHENG Ya, ZENG Maomao, GAO Daming, QIN Fang, CHEN Jie, HE Zhiyong
    Food and Fermentation Industries. 2019, 45(8): 232-237. https://doi.org/10.13995/j.cnki.11-1802/ts.018676
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    The polyphenol-protein interaction is a research focus in terms of studies on interactions between polyphenols and biological macromolecules in recent decades. Food polyphenols possess many functional activities, but their bioavailability is very low due to various interferential factors, such as formulation matrixes, processing conditions, and digestive environment etc. Consequently, their health effects on human body are seriously impaired. Therefore, this paper reviewed recent researches on the interactions between food polyphenols and proteins and their effects on the bioavailability of polyphenols, aimed to provide a basis for improving the health effects and functional qualities of food products rich in polyphenols.
  • ZHOU Yue, LI Jian, ZHANG Yu, WANG Hongwei, ZHAO Xin, LIU Shijian, SUO Huayi
    Food and Fermentation Industries. 2019, 45(8): 238-243. https://doi.org/10.13995/j.cnki.11-1802/ts.019661
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    Traditional fermented dairy products have unique flavor, nutritional value, and abundant microorganism resources. Due to the complexity of microbial flora during fermentation, the mechanisms of flavor formation in traditional fermented dairy products are unclear and therefore cannot guarantee their safety, which has hindered the large-scale standardized production of traditional fermented dairy products. Based on the development of high-throughput omics technology, multi-omics technology is a favorable method to analyze the flavor formation conditions and microbial metabolic pathways of traditional fermented dairy products. This paper reviewed recent research progress on multi-omics techniques for regulating flavor metabolisms of traditional fermented dairy products. It could provide new ideas for quality control and production research and development of traditional fermented dairy products.
  • XIAO Huaiqiu,LI Yuzhen,LIN Qinlu,ZHAO Mouming,LIU Jun
    Food and Fermentation Industries. 2019, 45(8): 244-251. https://doi.org/10.13995/j.cnki.11-1802/ts.019609
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    Probiotics, a kind of microecological agents, are beneficial for intestinal flora and play important roles in alleviating acute and chronic gastroenteritis, treating abdominal diarrhea, improving digestion, alleviating lactose intolerance, reducing the colonization and growth of pathogenic bacteria in the intestine, enhancing immunity, and alleviating neurodevelopmental disorders. In recent years, many researches were conducted on parameters to optimize spray drying technology (SDT) to prepare dry probiotics, and significant progresses have been achieved. In this review, the basic principle of SDT to spray dry probiotics was summarized. The factors that affect SDT were systematically and comprehensively analyzed. The strategies for further optimization of SDT were prospected in order to improve the survival rate of probiotic during drying process, which aimed to promote the development of SDT.
  • HE Xiaoqin, LI Weizhou, LI Fuhua, ZHAO Jichun, MING Jian
    Food and Fermentation Industries. 2019, 45(8): 252-257. https://doi.org/10.13995/j.cnki.11-1802/ts.018764
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    As a typical physical-chemical pretreatment technology, steam explosion (SE) can destroy the cell wall structure by instantaneous release of high-temperature and high-pressure steam, promoting the release of plant active components. Due to the restriction of processing technology, a large number of agricultural by-products are difficult to be further utilized, while these by-products contain a variety of natural active ingredients and have high nutritional values. In recent years, SE technology has been introduced into pretreating agricultural by-products, which can obviously improve the extraction rates of natural active ingredients and enhance their functional activities. In this paper, the principle and equipment of SE technology, and its application in extracting plant active ingredients and modifying macromolecular materials were summarized, in order to provide references for strengthening the comprehensive utilization of agricultural by-products.
  • QU Cheng,HE Zhifei,LI Shaobo,LI Hongjun,GONG Mingxin,GONG Hailong
    Food and Fermentation Industries. 2019, 45(8): 258-266. https://doi.org/10.13995/j.cnki.11-1802/ts.018836
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    In recent years, Chinese broiler industries have made a great progress, and their production volumes has become the second in the world. However, there is still a great gap between developed countries and China regarding the production and processing of broiler. In this paper, current production and processing situations of broilers were analyzed. Current production situation includes broiler breeds, production patterns, stocks, yields, imports and exports. On the other hand, current processing situation includes nutritional and flavor characteristics of broilers, pre-slaughter management, pre-slaughter stunning, primary and further processing, processing methods and techniques, and utilization of by-products. Problems of animal welfare, microbial contamination, antibiotic residues, and insufficient processing in broiler industries in China were reviewed, and the development trend in the future was prospected.
  • LUO Jingwen,ZHANG Yu,HUANG Wei,ZHAO Xin,ZENG Fankun
    Food and Fermentation Industries. 2019, 45(8): 267-272. https://doi.org/10.13995/j.cnki.11-1802/ts.018873
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    Terpenoids are widely present in foods. Some terpenoids have special aroma, and therefore can give foods unique sensory qualities. Besides, terpenoids are antioxidative, antibacterial, and they can enhance human immunity and prevent cancers. Therefore, they have become a subject of great interests for many researchers. In this paper, recent studies on terpenoids for their sources and contents in foods were summarized. Additionally, current researches on their functions were reviewed, which provides guidance and references for efficient uses of terpenoids in foods industries and human bodies.