15 May 2019, Volume 45 Issue 9

    

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  Influences of bile salts on stress genes and key physiological indexesof Lactobacillus plantarum NCU116

  HU Min, HUANG Tao, PENG Zhen, ZHAO Xueting, XIONG Tao

  Food and Fermentation Industries. 2019, 45(9): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.019726

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  Lactobacillus plantarum NCU116 is an excellent probiotic strain isolated from Sichuan traditional sauerkraut. When lactic acid bacteria enter the human gastrointestinal tract, they often encounter adverse conditions, such as bile salts and gastric acid, which may reduce their physiological activities. In order to study the effects of bile salts on L. plantarum NCU116, changes in transcription levels of associated genes as well as key physiological indicators of L. plantarum NCU116 under the stress of 0, 0.3, 0.5, 0.7, and 1 g/100 mL bile salts were analyzed. The results showed that the transcription levels of dnaK and groES, hsp, pfk, and uvrD1, which encode for molecular chaperone protein, heat shock protein, 6-phosphofructose kinase, and ATP-dependent DNA helicase, respectively, were significantly up-regulated by 0.3 g/100 mL bile salts. Moreover, the cellular surface hydrophobicity and self-aggregation characteristics of L. plantarum NCU116 reduced. Besides, its cell membrane integrity was destroyed, and its glucose metabolism was inhibited. However, the impacts of bile salts on L. plantarum NCU116 weakened as the concentration of bile salts increased to 0.7 and 1 g/100 mL. In addition, bile salts increased the contents of intracellular total amino acids contents. This study revealed that L. plantarum NCU116 has good ability to resist bile salts and therefore has the potential to exert its probiotic functions in the gastrointestinal tract.
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  Production of raspberry ketone by recombinant Escherichia coli

  WANG Chengcheng, ZHENG Pu, CHEN Pengcheng, YANG Bo

  Food and Fermentation Industries. 2019, 45(9): 9-14. https://doi.org/10.13995/j.cnki.11-1802/ts.019559

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  Raspberry ketone is a multifunctional and important spice used in industries. In this study, the genes of 4-coumarate CoA ligase (4CL1), benzalacetone synthase (BAS), and raspberry ketone/zingerone synthase (RZS1) from different plants were cloned into plasmids pCDF-DUET-1 and pET-DUET-1, respectively. The recombinant plasmids were transferred into Escherichia coli W3110 (DE3). A recombinant strain WCC-1 that produced raspberry ketone from p-coumaric acid was successfully obtained. After the strain was cultured for 2 h, 0.8 mmol/L isopropyl thiogalactoside was added and induced at 30 ℃. The concentration of raspberry ketone reached 125.86 mg/L after 72 h fermentation. When the fed-batch fermentation was carried out for 68 h in a 3 L fermentor, the concentration of raspberry ketone increased to 178.13 mg/L. This study suggests the prospect of microbial fermentation to produce raspberry ketone.
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  Effects of biotin and membrane coupled intermittent dialysis fermentation onthe production of L-leucine by Brevibacterium flavum

  ZHANG Yufu, XIONG Haibo, XU Qingyang, CHEN Ning

  Food and Fermentation Industries. 2019, 45(9): 15-20. https://doi.org/10.13995/j.cnki.11-1802/ts.019138

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  As a growth factor of microorganisms, biotin plays important roles in growth rate, cell membrane permeability, and metabolites production etc. In order to increase the yield of L-leucine produced by Brevibacterium flavum and reduce the formation of by-products, different concentrations of biotin (20, 50, 80, 120 μg/L) were added to the medium in a 30 L bioreactor. The results showed that the yield of L-leucine produced by B. flavum reached the highest (60 g/L) in the medium that contained 50 μg/L biotin and fermented for 44 h. Moreover, the glucose conversion rate was 22% and the concentration of by-product L-alanine was 8 g/L. At the optimal biotin concentration, the membrane coupled intermittent dialysis fermentation was used after 36 h fermentation, and the fermentation period was extended to 56 h. As a result, the glucose conversion rate reached 25%, which was about 13.6% higher than that of common fermentation process, and the concentration of L-alanine was about 71.3% lower. Furthermore, the production of L-leucine increased by 16.7%. Overall, the results are of great significance to improve glucose utilization, reduce by-products, and improve the production of L-leucine.
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  Optimized fermentation and reaction conditions to express xylitol-4-dehydrogenase in recombinant Bacillus subtilis

  ZHU Wenhui, MENG Qing, JIANG Bo, ZHANG Tao

  Food and Fermentation Industries. 2019, 45(9): 21-28. https://doi.org/10.13995/j.cnki.11-1802/ts.019042

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  L-xylulose (L-threo-pentulose) is one of the rare sugars, and xylitol-4-dehydrogenase (XDH) is a key enzyme to biosynthesize L-xylulose. To accelerate the production of L-xylulose, conditions to express XDH in Bacillus subtilis and to catalyze L-xylulose formation from xylitol with resting cell were optimized. The optimal medium had an initial pH of 8 and contained 25 g/L sucrose, 6 g/L urea, 0.05 g/L MgSO₄, 0.01 g/L MnSO₄, and 0.01 g/L FeSO₄. The optimal fermentation condition was as follows: 40 mL liquid volume in a 250 mL conical flask, 1.67% inoculum size and cultured at 28 ℃. Under the optimized condition, the XDH activity improved by 231.2% compared against its initial activity and reached 5.183 U/L. Moreover, the optimal reaction condition was: 20 g/L substrate, 50 mmol/L glycine-NaOH buffer solution (pH=10.0) and reacted at 45 ℃, which resulted in the yield of 17.74% L-xylulose. In conclusion, this study lays a foundation for industrial production of L-xylulose by optimizing the fermentation and reaction conditions of a strain.
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  High value conversion of effective components in Rhodiolaby microbial fermentation

  WU Jie, WU Chuanchao, GU Qiuya, YU Xiaobin

  Food and Fermentation Industries. 2019, 45(9): 29-34. https://doi.org/10.13995/j.cnki.11-1802/ts.019415

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  The strains that are capable to transform L-tyrosine to tyrosol were applied to a Chinese medicine Rhodiola to increase the contents of its active ingredients, such as tyrosol and salidroside, and to enhance its antioxidant activity. Tyrosine decarboxylase producing strains were screened using a tyrosine-containing plate through pH changes, and nine strains that could produce tyrosol were determined by high performance liquid chromatography (HPLC) and liquid chromatograph-mass spectrometry (LC-MS). Rhodiola was fermented by these strains, and the yield of tyrosol after fermentation was 0.78 g/L, which increased by 235%. The content of salidroside increased by 109% and reached 0.43 g/L. The total reducing power after fermentation was 1.7 times higher than that of the extract, and the DPPH scavenging capacity increased from 35.45% to 61.01%. This study provides a new idea for developing and applying Rhodiola in the future.
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  Degradation of deoxynivalenol by ClO₂ during ethanol fermentationof corn distiller grains

  LI Xiao, FANG Wei, XIONG Suli, YUAN Wenjuan, GAO Jingqi, LI Huazhi, ZHANG Jie

  Food and Fermentation Industries. 2019, 45(9): 35-40. https://doi.org/10.13995/j.cnki.11-1802/ts.019482

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  Deoxynivalenol (DON) is one of the main causes of food contamination. High performance liquid chromatography-mass spectrometry (HPLC-MS) was used to analyze the DON content. The degradation effects of ClO₂ on pure DON and DON in corn ethanol fermentation broth were investigated. The results showed that the degradation rate of DON increased with increasing concentration of ClO₂ and prolonging treatment time. Besides, pH had important effects on DON degradation. At pH 4.5-5.5, the degradation rate of pure DON was 28.23% by 600 mg/L ClO₂ for 12 h, and two degradation products were produced. This method was also applicable to degrade DON in corn ethanol fermentation broth and resulted better results, as the degradation rate reached 40.70%. This study has guiding significance for treating DON or other mycotoxins during ethanol fermentation process and provides a new idea for removing DON during large-scale production.
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  Safety assessment and optimized cultural and induction conditions forEnterococcus faecium Ef2 producing amine oxidase

  LI Binbin, SONG Guisen, QUAN Xinjie, PU Yan, XU Ye, NIU Shuhui, AO Xiaolin, CHEN Shujuan, HE Li, LIU Shuliang, YANG Yong

  Food and Fermentation Industries. 2019, 45(9): 41-48. https://doi.org/10.13995/j.cnki.11-1802/ts.019666

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  Hemolysis tests, antibiotics susceptibility tests, and PCR amplification of virulence genes and drug resistance genes were used to assess the safety of Enterococcus faecium Ef2. The results of hemolysis tests were negative. E. faecium Ef2 was not sensitive to gentamicin and streptomycin, but it was sensitive to vancomycin and most of other antibiotics. No virulence genes were detected, and therefore the strain could be preliminarily determined as safe. The induction medium and culture conditions of producing amine oxidase by this strain were optimized. The optimal components of the induction medium included 50 g/L lactose, 6 g/L putrescine, 8 g/mL yeast extract, 3 g/L MgSO₄, 0.03 g/L MnSO₄, and 1.5 g/L sodium acetate. The optimal culture condition was as follows: initial pH of 7.0, 0.5% inoculation, cultured for 36 h at 32 ℃. The activity of amine oxidase increased by 139.63% to 26.12 U/mL after induction. The results showed that the activity of amine oxidase produced by E. faecium Ef2 could be greatly increased by optimizing the culture and induction conditions, which lays a foundation for further study on producing amine oxidase by this strain.
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  Biofilm formation of Vibrio parahaemolyticus and effects of surfactants

  ZHA Fei, WANG Zhou, XUE Zhenglian, JIANG Xuebiao, JI Guohui

  Food and Fermentation Industries. 2019, 45(9): 49-54. https://doi.org/10.13995/j.cnki.11-1802/ts.019621

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  The effects of temperature, pH, NaCl concentrations, and different surfactants (sodium dodecyl benzene sulfate (SDS), polyvinylpyrrolidone (PVP), and diammonium citrate) on the formation of Vibrio parahaemolyticus biofilms were studied. The amounts of biofilms formed were measured using microporous plates with crystal violet staining, and extracellular polysaccharides of biofilms were determined by phenol-sulfuric acid. The results showed that V. parahaemolyticus could form biofilms under the conditions of 1% NaCl-pH 6, 1% NaCl-pH 7, 3% NaCl-pH 9, and 5% NaCl-pH 8. Among which, biofilms formed under the condition of 3% NaCl-pH 9 was the best and had strong adhesiveness. The strain also formed good biofilms at 37 ℃ while low temperatures inhibited the formation of biofilms. Moreover, SDS and PVP firstly promoted then suppressed biofilm formation, while diammonium citrate showed promotive effect. Besides, 600 mg/L SDS promoted biofilm formation as it could promote the secretion of extracellular polysaccharides. In conclusion, this study provides a theoretical basis for preventing and controlling pathogens.
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  Efficient removal of total nitrogen from sewage byParacoccus denitrificans DYTN-1

  LU Weiqiang, MAO Yin, LI Guohui, DENG Yu, ZHAO Yunying

  Food and Fermentation Industries. 2019, 45(9): 55-60. https://doi.org/10.13995/j.cnki.11-1802/ts.019275

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  Biological method is an effective way to remove nitrogen pollutants from wastewater. The efficiency of Paracoccus denitrificans DYTN-1 to remove total nitrogen (TN) from sewage was determined using its characteristics of heterotrophic nitrification and aerobic denitrification. The TN in the sewage could be reduced from 100 mg/L to less than 20 mg/L within 24 h by free P. denitrificans DYTN-1 cells. To improve the removal rate of TN, P. denitrificans DYTN-1 was immobilized by different divalent metal ions as cross-linking agents. The results showed that immobilized DYTN-1 could reduce the TN content in wastewater from 100 mg/L to less than 20 mg/L within 8 h, which met the national emission standard. After optimization, most of 12 batches of wastewater met the standard within 3 h. The optimal condition to immobilize P. denitrificans DYTN-1 was as follows: 3% sodium alginate (SA), the ratio of SA to strain was 1∶1, 0.1 mol/L barium chloride, and immobilized for 5 h. In conclusion, immobilized P. denitrificans DYTN-1 can significantly improve its efficiency to remove TN from wastewater.
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  Isolation, identification, and enzymatic properties of kelpdegradation strain in abalone intestine

  YAO Yanyan, LIU Xintian, CHANG Lirong, QIAN Hao, WANG Xiaohui, CHE Jianfeng, LI Changqing

  Food and Fermentation Industries. 2019, 45(9): 61-66. https://doi.org/10.13995/j.cnki.11-1802/ts.019849

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  The strain that can efficiently degrade kelp was screened from the intestine of abalone. Identification and its enzymatic properties were investigated. Sodium alginate was used as the sole carbon source, and the strain YY7 with high alginate lyase activity was screened, which was further identified as Vibrio sp. by 16s rRNA gene sequence analysis. Additionally, various selective media showed that the strain YY7 was not hemolytic, and it also produced proteases and amylases. The growth rate of strain YY7 was fast, and its alginate lyase activity reached the highest of 54.31 U/mL in 20 h. The optimal reaction temperature of the alginate lyase was 35 ℃, and the optimum pH was 7.5. Metal ions such as Na⁺, Mg²⁺, and K⁺ etc. promoted the activity of the alginate lyase, while Fe²⁺ and Cu²⁺ inhibited its activity. The kelp powder was degraded by the fermentation broth of YY7 strain, and over 65% powder was degraded, which indicated that the degradation effect of strain YY7 was good. This study provides a basis for highly efficient degradation of kelp as well as for kelp deep processing.
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  Effects of methionine, cysteine, and threonine on sulfur dioxide andacetaldehyde production from beer yeast

  MAO Jiangchuan, WANG Jinjing, ZHENG Feiyun, LIU Chunfeng, NIU Chengtuo, LI Qi

  Food and Fermentation Industries. 2019, 45(9): 67-73. https://doi.org/10.13995/j.cnki.11-1802/ts.019391

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  In order to study the factors that influence SO₂ and acetaldehyde production from beer yeast, an industrial beer yeast M¹₄ and its mutant D-A-14 that has similar genetic background but different performances in SO₂ and acetaldehyde production were studied. Methionine, cysteine, and threonine were added during fermentation to study their effects on total SO₂ and acetaldehyde production. The results showed methionine could significantly reduce the production of total SO₂ and acetaldehyde in strain M¹₄, while cysteine showed slight effects. Besides, 200 mg/L threonine significantly increased total SO₂ production by over 40% in both strains, which could effectively enhance the antioxidant ability of fermentation broth. The Pearson correlation analysis displayed a positive correlation between SO₂ and acetaldehyde production from beer yeast (r=0.502). In conclusion, by investigating the regulatory effects of these three amino acids on SO₂ and acetaldehyde production from beer yeast provides theoretical basis and relevant solutions for beer aging.
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  Influences of modified potato starches on emulsifying properties ofmyofibrillar protein

  ZHOU Fengchao, WANG Xiumei, LIN Guorong, LIN Shoukai, LIN Dahe, ZHANG Lifen

  Food and Fermentation Industries. 2019, 45(9): 74-80. https://doi.org/10.13995/j.cnki.11-1802/ts.019516

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  Native potato starch (NPS) and various modified potato starches: 0.2% oxidant (mass fraction) treated potato starch (0.2% OTPS), 2.0% oxidant (mass fraction) treated potato starch (2.0% OTPS), heat-moisture treated potato starch (HMTPS), and heat pressure treated potato starch (HPTPS), were used to prepare five composite emulsions with myofibrillar protein (MP): NPS-MP, 0.2% OTPS-MP, 2.0% OTPS-MP, HMTPS-MP, and HPTPS-MP. Their emulsifying properties were investigated, and the ζ-potential, particle size, and particle size distribution of oil droplets in these emulsions were measured by laser particle size potentiometer. The ζ-potential and particle size distribution of 0.2% OTPS-MP and 2.0% OTPS-MP decreased significantly compared against NPS-MP. Besides, the emulsifying activity and emulsion stability of 0.2% OTPS-MP increased significantly. The microstructure of 0.2% OTPS-MP showed that it had relatively good uniform particle size distribution, followed by NPS-MP and HMTPS-MP. In contrast, the particle size uniformity of 2.0% OTPS-MP and HPTPS-MP were worse. In conclusion, the mechanisms of interactions between modified potato starches and myofibrillar protein were discussed in this paper, which provides research idea and foundation for better applications of modified potato starch in meat products.
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  Effects of κ-carrageenan ratio on gel properties, water distribution, andmicrostructure of a gelatin-gel system

  GUO Qi, WANG Xin, LIU Baolin

  Food and Fermentation Industries. 2019, 45(9): 81-88. https://doi.org/10.13995/j.cnki.11-1802/ts.017043

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  The effects of κ-carrageenan ratio on gel strength, texture characteristics, water distribution, dynamic viscoelasticity, and microstructure of a gelatin-gel system were studied. Besides, the correlations among these properties were analyzed. The results showed that with increasing κ-carrageenan ratio, the gel strength, hardness, chewiness, gelation temperature, and melting temperature of the system all enhanced, while its springiness and cohesiveness decreased gradually. Moreover, its adhesiveness and resilience increased after an initial decrease. Additionally, the network structure of the system was more uniform and compact. Furthermore, the proportion of bound water in the system (S₂₁) gradually decreased, while that of immobile water (S₂₂) increased relatively. As the κ-carrageenan ratio increased to 50%, significant reductions in single-component relaxation time (T_2W) and that of immobile water (T₂₂) were found, but changes in bound water relaxation time(T₂₁) were relatively small. Correlation analysis showed that gel strength, hardness, and chewiness of the system were negatively correlated with S₂₁ but positively correlated with S₂₂ and T₂₁. In addition, springiness was positively correlated with S₂₁, T₂₂, and T_2W but negatively correlated with S₂₂. Cohesiveness was positively correlated with T₂₂ and T_2W. Overall, this study provides theoretical supports for applying compounded gels with gelatin and κ-carrageenan in foods.
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  Effects of pea protein on co-gel properties of salt-soluble proteins in beef

  JI Hongfang, LI Shasha, ZHANG Lingwen, WANG Xuefei, CHEN Fusheng, MA Hanjun

  Food and Fermentation Industries. 2019, 45(9): 89-95. https://doi.org/10.13995/j.cnki.11-1802/ts.018733

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  In order to improve the gel properties of beef salt-soluble proteins and increase the extra value of pea protein (PP), effects of PP on color, water holding capacity, cooking yield, texture, dynamic rheology, microstructure, and water migration of beef salt-soluble protein gel were investigated. The results indicated that with increasing PP, the L^* of the gel increased first and then decreased, a^* decreased while b^* increased. PP significantly enhanced the relative content of T₂₁ while the relative content of T₂₂ decreased, which made T₂₁ and T₂₂ move to the direction of fast relaxation time. Additionally, 0.12 g/mL PP improved both water holding capacity and cooking yield to 88.85% and 89.49%, respectively. Moreover, the hardness and chewiness of the gel increased, while its springiness and resilience increased first and then decreased, and 0.12 g/mL PP increased its springiness and resilience values to the highest (0.969 and 0.432, respectively). Furthermore, PP enhanced the denaturation temperature of myosin head from 53 to 58 ℃. Besides, the initial and final values of G′ increased with increasing content of PP. With 0.12 g/mL PP, the gel had the best uniform and highly ordered network structure.
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  Structural properties of emulsified composite gels of vegetable oil andmyofibrillar protein

  WANG Lisha, CUI Hongjun, WU Yaqin, BAI Hairong

  Food and Fermentation Industries. 2019, 45(9): 96-102. https://doi.org/10.13995/j.cnki.11-1802/ts.018840

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  In order to study the structural properties of composite gels of vegetable oil and myofibrillar protein, corn oil and olive oil were selected due to their high unsaturated fatty acids contents. Corn oil and olive oil were emulsified with tuna fibrillins and then mixed with myofibrillar proteins to form composite gels. The concentrations of oils used were 5%, 10% and 15%. The rheological results showed that G′ was higher with increasing oil concentration in both composite gels. The results of texture and water holding capacity showed that 15% oil gave the best gel properties. The electron microscopy showed that there were possible interactions between emulsified oil and the gel network, as the oil was not simply filled in the gap of the three-dimensional network of myofibrillar proteins. This experiment provides technical parameters and theoretical basis for applying unsaturated fatty acids in processing surimi products.
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  Preparation and study on in vitro hypoglycemic activity of a new resistantstarch with α-amylase inhibitory groups

  SONG Yanxian, MIN Yutao, MA Qingyi

  Food and Fermentation Industries. 2019, 45(9): 103-107. https://doi.org/10.13995/j.cnki.11-1802/ts.019403

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  This study aimed to prepare new resistant starches that have α-amylase inhibitory groups and high hypoglycemic activity. α-amylase inhibitors (lauric acid, myristic acid, and palmitic acid) were used as active groups to modify potato starches with cross-linked epichlorohydrin. The new resistant starches were characterized by infrared spectrum, and their digestion performances were determined in vitro. The results showed that several new resistant starches with α-amylase inhibitory groups were successfully prepared. The digestibility of laurate starch ester, myristic acid starch ester, and palmitate starch ester were 80.4%, 76.6%, and 75.5%, respectively, lower than that of the original cross-linked starch. In conclusion, the resistant starches with α-amylase inhibitory groups had higher hypoglycemic activity and therefore could be used as foods for diabetics.
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  Highly efficient preparation of starch nanoparticles and their adsorption capacity

  SUN Jin, GUAN Xin, KOU Zongliang, LAN Ping, LAN Lihong, LIAO Anping

  Food and Fermentation Industries. 2019, 45(9): 108-116. https://doi.org/10.13995/j.cnki.11-1802/ts.019563

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  Cassava starch was used as raw material to prepare starch nanoparticles (SNPs) in a microwave-ultrasonic reactor via precipitation. The structure and morphology of SNPs were characterized by dynamic light scattering (DLS), scanning electronic microscope (SEM), atomic force microscope (AFM), and Brunner-Emmet-Teller (BET). The adsorption capacity of SNPs to adsorb saffron red T, as well as effects of time, adsorbent dosage, and particle size were investigated. The results showed that SNPs were spherical and exhibited a V-type crystallinity. Their ζ-potential value was -23.7 mV, and their specific surface area greatly increased. It was found that 20 mg SNPs with an average size of 40 nm could adsorb 115 mg/g saffron red T when there were 200 mg/L saffron red T adsorbed for 60 min at 298.15 K. The process of SNPs adsorbing saffron red T conformed well to a pseudo-second-order kinetic model and a Langmuir isothermal adsorption model. In conclusion, this study provides an experimental basis for applying SNPs in treating environmental water.
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  Effects of H₂O₂ oxidation on conformation and oxidative properties ofhemeprotein in beef

  CHEN Hao, MA Guoyuan, JI Xiaoying, ZHANG Qing, MA Junyi, YU Qunli

  Food and Fermentation Industries. 2019, 45(9): 117-122. https://doi.org/10.13995/j.cnki.11-1802/ts.018630

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  In order to study the changes in the structure and oxidative properties of hemeprotein before and after oxidation, longissimus dorsi muscle from a 36-month-old ox was used to extract hemeprotein. The effects of H₂O₂ treatment on its conformation were analyzed by laser raman spectroscopy and fourier transform infrared spectroscopy (FTIR). Besides, effects of H₂O₂ on disulfide bonds, NO free radicals, and oxidative properties of superoxide dismutase (SOD) were investigated. The results showed that after oxidizing the hemeprotein with H₂O₂, the heme porphyrin ring structure was completely expanded. Moreover, the Fe atom was close to the surface of porphyrin ring, the contents of α-helix and random coil decreased 7.37% and 9.66%, respectively. The contents of β-fold and β-rotation angle increased 8.77% and 12.03%, respectively. Furthermore, the contents of disulfide bonds increased 31.791 μmol/g, and NO free radicals increased 7.078 μmol/g. The SOD activity decreased significantly to 11.642 U/mg after a slight increase. The results revealed that H₂O₂ oxidation resulted in a complete expansion of porphyrin ring structure in hemeprotein as well as changes in the secondary structure. Consequently, the contents of disulfide bonds and NO free radicals in hemeprotein increased, while the amount of SOD decreased.
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  Preparation and stability of whole lotus root juice based on high-pressuremicrochannel grinding technology

  LI Juan, GE Bingquan, XU Xueer, YING Renwen, LU Zhengjie, HU Weicheng, CHEN Yang, FENG Fu, YU Peibing, CHEN Zhengxing

  Food and Fermentation Industries. 2019, 45(9): 123-127. https://doi.org/10.13995/j.cnki.11-1802/ts.018881

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  The whole lotus root juice with good taste was prepared by high-pressure microchannel grinding technology. Sulfur-free anti-browning agents were adopted to protect its color, and a compounded stabilizer was used to improve the suspension stability of the juice. The results showed that when the sulfur-free anti-browning agents (0.6% citric acid, 0.6% ascorbic acid, and 0.06% cysteine, all of these concentrations were mass fraction) were used for 10 min, the brightness value of the whole lotus root juice was the highest (L^*=91.6). When the pressure of high pressure microchannel was 60 MPa and treated the lotus root for twice, the average diameter of the whole lotus root juice reached about 10 μm. Besides, when the optimal stabilizer (0.12% xanthan gum, 0.12% sodium carboxymethylcellulose (CMC-Na), and 0.04% pectin, all of these concentrations were mass fraction) was used, the stability coefficient of the whole lotus root juice was 0.874, and its suspension stability was the best.
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  Optimized fermentation process to produce novel Phyllanthus emblica jiaosu

  SU Chunlei, WANG Qiang, HUANG Jiejun, WANG Qijun

  Food and Fermentation Industries. 2019, 45(9): 128-136. https://doi.org/10.13995/j.cnki.11-1802/ts.019963

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  Using fresh Phyllanthus emblica as the main raw material, the fermentation process of a novel Phyllanthus emblica jiaosu was studied. The process was optimized by single factor experiments and response surface methodology, using contents of free amino acids and total phenols as indicators. The optimal fermentation process to produce novel Phyllanthus emblica jiaosu was as follows: raw material ∶syrup (ω=40%)=1∶1, ω=0.80% Rhizopus oryzae, ω=0.85% Aspergillus niger, pre-fermented for 34 h and mainly fermented for 49 d. The optimized novel Phyllanthus emblica jiaosu had 4.36 mg/mL free amino acids and 9.52 mg/mL total phenolics, which were 0.2 mg/mL and 0.25 mg/mL, respectively, higher than that before optimization. Moreover, the jiaosu had a comprehensive score of 0.97 (out of 1), which was close to the model prediction value, and its sensory score was 82.28. In addition, other indicators of the jiaosu included 422.79 mg/mL reducing sugar, 26.50 mg/mL protein, ω=18.55% soluble solids, and pH=2.86. The abilities of the jiaosu to scavenge DPPH free radicals and hydroxyl radicals were 99.23% and 66.91%, respectively.
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  Optimized conditions to produce antroquinonol in millet-based solid-statefermentation of Antrodia cinnamomea

  HU Pengfei, CHEN Lei, XU Ganrong, ZHANG Bobo

  Food and Fermentation Industries. 2019, 45(9): 137-144. https://doi.org/10.13995/j.cnki.11-1802/ts.019728

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  Antrodia cinnamomea is a medicinal and edible fungi that has significant biological activities. Antroquinonol is one of the characteristic products during solid-state fermentation of A. cinnamomea, and it has excellent anti-cancer effect. In order to improve the ability of A.cinnamomea to produce antroquinonol during fermentation, various kinds of grains were used as substrates, and millet was found to be the best. The fermentation time, initial moisture content, inoculation amount, and exogenous nitrogen source were systematically studied by single factor experiments, followed by process optimization by Design-Expert response surface design. The results showed that the best antroquinonol-producing condition was as follows: millet as the solid substrate, 21% inoculation amount, 82.4 mL/L soybean hydrolysate, 41% initial moisture content, and cultured for 25 d. Under this condition, the yield of antroquinonol was the highest to date (1340.7 mg/kg), which was 4.1 times higher than that of control (325.0 mg/kg). This study provides a theoretical basis for industries to use A. cinnamomea that produces bioactive compounds by solid-state fermentation.
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  Optimized liquid cultivation medium for Hebeloma sp. and itsanti-bacterial activity

  QIAO Jie, TIAN Xiaofei , WANG Jing, HOU Xiaoqiang, HAN Meiling, GENG Xiaojin, WANG Congyan

  Food and Fermentation Industries. 2019, 45(9): 145-151. https://doi.org/10.13995/j.cnki.11-1802/ts.020429

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  This study aimed to optimize the liquid cultivation medium for Hebeloma sp. and investigate its anti-bacterial activity. Single-factor experiment and Plackett-Burman and Central composition design response surface methodology were implemented by using the biomass of Hebeloma sp. as an indicator. Besides, the anti-bacterial activity and the minimal inhibitory concentration (MIC) of the medium against Escherichia coli, Staphyloccus aureus, Bacillus subtilis and Pesudomonas aeruginosa were investigated. It was found that the optimum fermentation medium consisted of 30.26 g/L lactose, 3.05 g/L beef extract, 0.5 g/L KCl, 0.5 g/L MgSO₄, 1 g/L K₂HPO₄, and 0.01 g/L FeSO₄. The mycelial biomass of Hebeloma sp. reached (9.15±0.61) g/L under this condition, which was 26.6 times higher than that under initial fermentation medium. Moreover, the medium had obvious effects on inhibiting the growths of E. coli, S. aureus, B. subtilis and P. aeruginosa. Besides, its inhibitory effect on S.aureus was the greatest, and the diameter of inhibitory zone was (24.83±0.39) mm and the MIC was 20 mg/mL. In conclusion, this study will be helpful for high-value utilization of Hebeloma sp.
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  Effects of vacuum-low temperature cooking on microstructure andphysicochemical properties of beef

  MENG Xiangren, WANG Hengpeng, XIE Jing, TU Mingliang, WU Peng, CHEN Shengshu, Gao Ziwu, LI Wu, SHI Haoran

  Food and Fermentation Industries. 2019, 45(9): 152-158. https://doi.org/10.13995/j.cnki.11-1802/ts.018844

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  In order to explore changes in microstructure and physicochemical properties of beef under different vacuum-low temperature cooking conditions, sirloin steak was heated at 60 ℃, 65 ℃, 70 ℃, and 75 ℃ under vacuum condition and compared with that cooked at 100 ℃ for 165-170 min. The microstructure, texture characteristics, tenderness, color, pH, water holding capacity (WHC), and digestion characteristics of each beef sample were determined and analyzed. The results showed that the quality of vacuum-low temperature cooked beef significantly improved. The microstructure of muscle tissue was loose and muscle cells distributed closely at 65 ℃. With increasing cooking temperature, the hardness, elasticity, chewiness, and shearing force of beef increased first and then decreased. Beef heated at 60 ℃and 65 ℃ had good texture characteristics and tenderness. Moreover, vacuum-low temperature cooking had significant effects on color, pH, and WHC of beef (P<0.05). Beef heated at 65 ℃ had good color and WHC, and its in vitro protein digestibility was much higher than those heated at 75 ℃ and 100 ℃. In conclusion, 65 ℃ was recommended as a superior vacuum-low temperature cooking environment.
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  Effects of modified atmosphere packaging on preserving chilled duck meat

  HAN Jina, Komla Senam Hippolyte, YANG Hongbo, LUO Xin, LIANG Rongrong, ZHANG Yimin

  Food and Fermentation Industries. 2019, 45(9): 159-164. https://doi.org/10.13995/j.cnki.11-1802/ts.018894

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  The chilled duck meat stored at 0-4 ℃ was used to investigate the effects of modified atmosphere packaging (MAP) on its quality. 30% CO₂+70% N₂ and 0.4% CO+30% CO₂+70% N₂ MAP were applied, and the overwrap packaging was used as control. The color, pH, cooking loss, total viable counts (TVC), the amount of lactic acid bacteria (LAB), and TVB-N of the duck meat were determined. The results showed that compared with overwrap packaging during 20-day storage, both two MAP could effectively inhibit the growth of microorganisms and reduce the production of TVB-N, thereby prolonging the shelf life of the chilled duck meat. However, 0.4% CO MAP did not show any advanced inhibitory effects on the bacterial growth as expected, while it made the L^* value and a^* value of the duck skin higher than the other two treatment groups during storage. In other words, 0.4% CO MAP had good color protection effects, and therefore it maintained excellent appearance of the product. In conclusion, 0.4% CO+30% CO₂+70% N₂ MAP has the best preservative effects on chilled duck meat.
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  Effects of modified atmosphere packaging on preserving cleanedIpomoea aquatica during refrigerated storage

  YANG Chong, XIE Jing

  Food and Fermentation Industries. 2019, 45(9): 165-170. https://doi.org/10.13995/j.cnki.11-1802/ts.018876

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  This study aimed to provide technical solutions to promote the sales of Ipomoea aquatica. Ipomoea aquatica was used as the experimental subject, effects of different modified atmosphere packaging on preserving post-harvest Ipomoea aquatica that was washed by 1.8 mg/L ozone water and stored at 10 ℃ were studied. The results showed that both air-packaging and low-oxygen modified atmosphere packaging (5% O₂, 10%-15% CO₂, 80%-85% N₂) were not beneficial for preserving post-harvest Ipomoea aquatica. On the other hand, suitable high oxygen atmosphere packaging (10% O₂, 5%-10% CO₂, 80%-85% N₂), especially with 10% O₂, 10% CO₂, and 80% N₂, was the most suitable modified atmosphere packaging to preserve post-harvest Ipomoea aquatica. Under this condition, the sensory quality of Ipomoea aquatica and its contents of chlorophyll and vitamin C could be effectively maintained. Moreover, its water diffusion, oxidation and senescence of tissues were delayed, and the accumulation of malondialdehyde as well as the growths and proliferations of colonies were inhibited. Furthermore, in comparison to air-packaging, the shelf life of Ipomoea aquatica packed with the most suitable high oxygen atmosphere was extended by 2 d.
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  Rapid characterization of aquatic products’ freshness based oncolorimetric sensor array

  GUAN Binbin, CHEN Bin

  Food and Fermentation Industries. 2019, 45(9): 171-175. https://doi.org/10.13995/j.cnki.11-1802/ts.019113

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  Colorimetric sensor array system was employed to characterize changes in volatile organic compounds (VOC) in aquatic products (prawn, small yellow croaker, shuttle crab) with different storage time. Firstly, the VOC of different aquatic products were characterized by colorimetric sensor array system, and the trends of VOC changes during storage were analyzed by principal component analysis (PCA). Linear discriminant analysis (LDA) qualitatively identified the freshness of prawn, shuttle crab, and small yellow croaker. The results showed that the recognition rates of fresh prawn, stale prawn, fresh small yellow croaker, stale small yellow croaker, fresh shuttle crab, and stale shuttle crab were 94.44%, 93.75%, 95%, 100%, 100%, and 92.31%, respectively. The technique was then combined with the back propagation artificial neural network (BP-ANN) model to quantitatively predict the amount of TVB-N in these products. It was found that the correlation coefficient values between this model and semimicro-kjeldahl determination to determine TVB-N levels in prawn, shuttle crab, and small yellow croaker were 0.988 4, 0.995 4, and 0.983 8, respectively. These results showed that colorimetric sensor array can be used to characterize the freshness of aquatic products rapidly.
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  Application of a new diffuse type time-temperature indicator in characterizingthe quality of kiwifruits during storage

  YANG Jiamin, XU Yi

  Food and Fermentation Industries. 2019, 45(9): 176-182. https://doi.org/10.13995/j.cnki.11-1802/ts.018691

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  This study aimed to investigate the storage quality of kiwifruits by using a new diffuse type time-temperature indicator (TTI). The weight loss, soluble solids content, V_C content, and total acidity, as well as color changes in TTI were investigated when the fruits was stored at 5 ℃, 10 ℃, 15 ℃ and 20 ℃ for 15 d. The activation energies (Ea) of TTI color response and changes in kiwifruit quality were calculated by an Arrhenius equation, and the feasibility of using TTI to evaluate changes in kiwifruit quality was judged by comparing their Ea. The results showed that both storage temperature and time had effects on changes in TTI color and kiwifruit quality. The higher the storage temperature, the faster the color changes in TTI, the faster the kiwifruits lost their quality. Besides, the decrease in RGB value of TTI was also faster. It was found that the Ea of TTI was 37.30 kJ/mol, and the value difference between Ea of TTI color change and kiwifruit quality was within ±25 kJ/mol. Therefore, TTI can be used to characterize the quality of kiwifruits, and it also has the potential to monitor food qualities during storage.
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  Analysis of microflora in fresh cut spinach at 4 ℃ by high throughputsequencing combined with traditional methods

  YU Jie, XIE Jing

  Food and Fermentation Industries. 2019, 45(9): 183-189. https://doi.org/10.13995/j.cnki.11-1802/ts.019261

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  In order to analyze the types and quantities of spoilage bacteria in fresh-cut spinach stored at 4 ℃, high-throughput sequencing and traditional methods (physiological, biochemical, and morphological characterization) were used. The results showed that at early stage of storage, Pseudomonadaceae (48.99% abundance) and Enterobacteriaceae (48.62% abundance) were dominant species. Moreover, the abundance of Pseudomonadaceae rose to 70.27% at the end of storage while the abundance of Enterobacteriaceae decreased to 21.75%, therefore, Pseudomonadaceae was dominant at the end of storage. Furthermore, Pseudomonas and Pantoea were dominant bacteria during early storage period, as their abundances reached 47.84% and 30.7%, respectively. Erwinia and Buttiauxella were the second dominant bacteria with abundances of 8.09% and 4.64%, respectively. At middle stage of storage, the abundances of Pseudomonas, Pantoea, Erwinia, and Buttiauxella reached 58.25%, 13.94%, 8.69%, and 9.73%, respectively. At the end of storage, Pseudomonas was dominant and accounted for 68.97%, while Pantoea, Erwinia, and Buttiauxella only accounted for 5.4%, 10.7%, and 4%, respectively. Therefore, Pseudomonas was the main dominant spoilage bacteria. Additionally, compared with traditional methods, high-throughput detection technology can accurately quantify and identify DNA components, and also improve precisions and save time.
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  Effects of exogenous methyl jasmonate on fruit qualities andantioxidases activities of postharvest kiwifruits

  PAN Liuyi, ZHAO Xianyang, CHEN Ming, FU Yongqi, XIANG Miaolian, CHEN Jinyin

  Food and Fermentation Industries. 2019, 45(9): 190-196. https://doi.org/10.13995/j.cnki.11-1802/ts.019568

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  This study aimed to investigate the effects of methyl jasmonate (MeJA) on the qualities and antioxidases activities of postharvest kiwifruits. The postharvest ‘Jinkui’ kiwifruits were fumigated with 0.1 mmol/L MeJA. Changes in fruit qualities and antioxidases activities during storage at (25±1)℃ were investigated. The results showed that compared against control, the rot rate and weight loss rate of MeJA-treated kiwifruits significantly reduced by 26.09% and 20.79%, respectively. The soluble solids content was maintained at a high level, the degradation rate of titratable acid was delayed, and the increase in respiratory intensity was inhibited. Moreover, MeJA promoted the accumulation and synthesis of total phenolic content, and reduced the content of malondialdehyde. The highest active values of catalase, peroxidase, and superoxide dismutase were 34.73%, 30.09%, and 2.70%, respectively, higher than those of control significantly. In comparison, the effects of MeJA on vitamin C, total sugar content and firmness were not significant. In summary, MeJA pretreatment could effectively maintain the quality of ‘Jinkui’ kiwifruits. This study provides theoretical basis and technical reference for storing and preserving postharvest kiwifruits.
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  Extraction, separation, and antioxidant activities of polyphenols from longanseeds [Dimocarpus longan Lour.(syn. Euphoria longana Lam.)]

  SUN Hanzheng, SUN Peidong

  Food and Fermentation Industries. 2019, 45(9): 197-201. https://doi.org/10.13995/j.cnki.11-1802/ts.019032

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  In order to explore the main polyphenols in longan seeds and their antioxidative activities, the polyphenols were extracted by ultrasonic-assisted organic solvent extraction. They were separated and purified by AB-8 macroporous resin and Sephadex LH-20 glucan gel resin. The structure was identified by LC/MS. Their antioxidative properties were determined by their ABTS radical scavenging rate and FRAP value. The results showed that the highest amount of polyphenols (663.50 mg/g) were extracted by ultrasonic-assisted extraction followed by using ethyl acetate as an extraction solvent. The main polyphenol component 4 was isolated and purified, which was identified as corilagin with an amount of 631.18 mg/g. Furthermore, 100 μg/mL corilagin were found to be able to scavenge (73.90±0.60)% ABTS, and the FRAP value was (1 766.07±94.39). Therefore, the main polyphenolic substance in longan seeds is corilagin, and it has excellent antioxidative properties.
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  Evaluation of in vitro antioxidant activities of polyphenol extracts from blueand purple wheat

  LIU Fuming, MU Tingting, WANG Caixia, LI Cheng, PU Zhien

  Food and Fermentation Industries. 2019, 45(9): 202-206. https://doi.org/10.13995/j.cnki.11-1802/ts.018850

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  The purpose of this study was to evaluate the in vitro antioxidant capacities of polyphenol extracts from blue and purple wheat. Free and bound polyphenols were extracted from blue, purple, and common wheat (control). The results showed that the contents of free polyphenols in blue and purple wheat were 31.9% and 25.3%, respectively, while the contents of bound polyphenols were 30.0% and 17.4%, respectively, which were all higher than the control. Moreover, their scavenging effects on radicals were different. At a concentration of 40 mg/mL, the scavenging rates of ABTS by free polyphenols from blue and purple wheat were 24.9% and 22.4%, respectively, higher than that by bound polyphenols. On the other hand, the scavenging rates of hydroxyl radicals by bound polyphenols from blue wheat and purple wheat were 41.8% and 38.1%, respectively, higher than that by free polyphenols. The in vitro antioxidant activities of these three varieties of wheat from high to low were blue wheat>purple wheat>control. In conclusion, blue and purple wheat can be developed as antioxidative functional foods.
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  Ultrasonic-assisted highly efficient extraction of proteins fromMoringa oleifera seeds

  SHAO Ting, LIU Xin, LI Chongyang, ZHONG Jinfeng, QIN Xiaoli

  Food and Fermentation Industries. 2019, 45(9): 207-213. https://doi.org/10.13995/j.cnki.11-1802/ts.018810

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  Proteins from Moringa oleifera seeds have high nutritional value. This study aimed to investigate the effects of ultrasonic power, liquid-solid ratio, and NaCl concentration on ultrasonic-assisted extraction of proteins from defatted Moringa oleifera seeds. When the concentration of NaCl increased from 0 to 0.250 mol/L, the protein extractability increased rapidly from 7.78% to 70.68%, indicating that Moringa seed proteins were mainly salt-soluble proteins. The response surface analysis showed that liquid-solid ratio affected the protein extractability the most, followed by pH and NaCl concentration. The maximal protein extractability (88.09%) was achieved under the following condition: conducted an ultrasonic treatment at 120 W for 15 min with a liquid to solid ratio of 60∶1 and 1.10 mol/L NaCl, and at pH of 6.30, repeated this procedure for twice. The supernatant obtained under this condition was salted out with 4.27 mol/L NaCl at pH=10.00, which resulted 86.80% precipitation rate, and the purity of proteins reached 96.22%. Therefore, highly efficient extraction of proteins from Moringa oleifera seeds could be achieved using an ultrasonic-assisted approach, which provides theoretical and technical supports for developing and using Moringa oleifera seeds′ proteins.
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  Purification, structural characteristics, and in vitro antioxidant activities ofpolysaccharides ARP from a wild Amauroderma rugosum mycelium

  WU Yan, SHEN Liqun, ZHU Hua

  Food and Fermentation Industries. 2019, 45(9): 214-219. https://doi.org/10.13995/j.cnki.11-1802/ts.018120

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  A wild Amauroderma rugosum was collected from Ceheng, Guizhou. Its crude polysaccharides were extracted from liquid fermentation of isolated mycelium by hot water and ethanol precipitation. The crude polysaccharides were further purified by deproteinization, decoloration, and column chromatography, resulted refined polysaccharides (ARP). The structural characteristics of ARP were elucidated by chromatographic methods. Meanwhile, the antioxidant activities of crude and refined polysaccharides were compared. The results showed that the molecular weight of ARP was 1.86×10⁴ Da. Moreover, IR and NMR chromatograms showed that they had characteristic peaks of polysaccharides. Its monosaccharide composition included rhamnose (Rha), mannose (Man), and galactose (Gal), with a molar ratio of 1∶1.24∶3.51. Furthermore, the mycelium polysaccharides demonstrated excellent antioxidant activities in vitro, and crude polysaccharides exhibited better antioxidative effects. When the concentration of polysaccharides was 1 mg/mL, the total reducing activity of crude polysaccharides was 1.72 times higher than that of the refined one. Both of these two polysaccharides were good at scavenging DPPH· (EC50: 0.05 and 1.15 mg/mL for crude and refined polysaccharides , respectively) and ABTS·(EC50∶0.15 and 1.49 mg/mL for crude and refined polysaccharides , respectively). This research provides scientific basis for exploiting and utilizing polysaccharides from A.rugosum.
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  Antioxidative and antibacterial effects of olive fruit extracts on hocks

  ZHANG Yingyang, HU Yunqing, ZOU Ping, LI Lijuan, WANG Yu

  Food and Fermentation Industries. 2019, 45(9): 220-226. https://doi.org/10.13995/j.cnki.11-1802/ts.018614

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  The antioxidative and antibacterial effects of different amounts of olive fruit extracts (0, 100, 200, 300 mg/kg) on hocks during processing and storage were investigated. The results showed that olive fruit extracts could effectively inhibit protein and primary and secondary lipid oxidation. Moreover, they also significantly inhibited the growth of microorganisms in hocks (P<0.05). The abilities of olive fruit extracts to be antioxidative and antibacterial increased with increasing addition amount. It was found that 200-300 mg/kg olive fruit extracts significantly lowered the values of carbonyl, POV, and TBARS of hocks in comparison to the control (P<0.05) during processing and storage. Furthermore, such amount of olive fruit extracts significantly reduced the total number of colonies and the amounts of lactic acid bacteria and enterobacteria in hocks (P<0.05). In addition, the results also showed that 100-300 mg/kg olive fruit extracts could protect the color of bundle hock with no significant effects on texture characteristics (hardness, elasticity, cohesion, and chewiness). All results show that olive fruit extracts are an ideal quality improver of hocks.
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  Effects of matcha powder on antioxidative properties ofdeep-fried instant noodles

  ZENG Jie, SONG Mengdi, JIA Tian, ZHANG Ruiyao, MENG Kexin, JIANG Jikai, GAO Haiyan, SU Tongchao, SUN Junliang, LI Guanglei

  Food and Fermentation Industries. 2019, 45(9): 227-232. https://doi.org/10.13995/j.cnki.11-1802/ts.018721

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  Deep-fried instant noodles used in this study were made from wheat flour and different proportions of matcha powder. Effects of matcha powder on pasting properties of the flour, the textural properties of the dough, and the antioxidative properties of the deep-fried instant noodles were investigated. The results showed that peak viscosity, trough viscosity, breakdown and setback values of the flour were significantly affected by matcha powder. The hardness, adhesiveness, springiness, gumminess, and chewiness of the dough increased with increasing the amount of matcha powder added. However, the hardness, gumminess, and chewiness of the dough decreased when 8% (mass fraction) matcha powder was added. Moreover, the results of antioxidative studies showed that peroxide value (POV), acid value (AV), and thiobarbituric acid value (TBA) of the instant noodles with matcha powder added were lower than those without matcha powder when stored for 10 d. Furthermore, more matcha powder added, its antioxidative effects were much stronger. In addition, 2%-6% (mass fraction) matcha powder gave the deep-fried instant noodles the highest sensory scores.
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  Effects of alum and konjac glucomannan on the quality of sweet potato noodlesand their interaction mechanisms

  TANG Huanhuan, FAN Ziwei, DENG Liling, LIU Dan, ZHONG Geng

  Food and Fermentation Industries. 2019, 45(9): 233-241. https://doi.org/10.13995/j.cnki.11-1802/ts.018335

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  Effects of different concentrations of alum and konjac glucomannan (KGM) on the quality of sweet potato noodles, and the interaction mechanisms were investigated. The quality of the noodles was evaluated by measuring their mechanical indicators, cooking properties, and sensory scores, followed by measuring their correlations. The mechanisms of the mixed system were studied by FT-IR and differential scanning calorimeter (DSC). The results showed that the hardness, chewiness, and shear strength of the noodles increased, while the breaking rate, swelling degree, and cooking loss decreased with increasing the amount of alum added. There was no significant effect on the quality of the noodles when 3.511‰ and 2.633‰ (mass fraction) alum were added. Moreover, 3‰ (mass fraction) KGM and 3.511‰ alum increased the hardness, chewiness, and elasticity of the noodles but not as much as 3.511‰ alum did. Additionally, KGM and alum together did not show effects on the cooking quality. It was found that the intermolecular hydrogen bonding force of the composite gel with alum, alum and KGM was weakened. Furthermore, alum and KGM were compatible with sweet potato starch and interacted with each other, with the enthalpy and glass transition temperature of the gel increased. The correlation analysis showed that the breaking rate and cooking loss of the noodles were significantly correlated with hardness, cohesion, chewiness, and shearing force. In conclusion, 2.633‰ alum can be used during actual production to improve the quality of the noodles as well as their sensory quality.
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  Preparation of a high-temperature bio-organic fertilizer compoundedfermenting agent based on distiller′s grains

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

  Food and Fermentation Industries. 2019, 45(9): 242-249. https://doi.org/10.13995/j.cnki.11-1802/ts.019887

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  Bacillus licheniformis (DX), Bacillus aerius (XX), Thermomonospora chromogena (DF), Rhizomucor pusillus (M1), Talaromyces thermopHilus (M4), Aspergillus niger (M5), and Rhizomucor tauricus (M6) were isolated from high-temperature distiller’s grains. The antagonistic tests were conducted followed by determining the optimal ratio of the high-temperature fermenting agent by the Plackett-Burman test design. The indexes of compost maturity were used as the response value. The results showed that there were no antagonistic effects between strains. The ratio of the optimal compound agent was DX∶XX∶M1∶M4∶M5∶M6∶DF=1.0 g∶2.0 g∶3.0 g∶3.0 g∶0.5 g∶2.0 g∶6.0 g, which had 8.532×10⁹ CFU/g effective viable cell count and 86% seed germination index (GI). The optimized microbial agent was superior to the commercially available high-temperature microbial agents J13 and J14 regarding the number of effective viable cells and GI. High-temperature distiller’s grains can be used as bio-organic fertilizers after being accumulated and fermented by compounded microbial agent, which has positive effects on fully use of distiller’s grains and improving the environment.
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  Energy-saving during rice-flavor Chinese liquor production

  HU Zhiping, ZHANG Caifei, YANG Qiang, LIU Yuancai

  Food and Fermentation Industries. 2019, 45(9): 250-255. https://doi.org/10.13995/j.cnki.11-1802/ts.019797

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  In order to improve the cleaner production of rice-flavor Chinese liquor and to make the process energy-saving with low emission, this paper designed and studied the heating and water resources cycle based on the new mechanized brewing technology produces rice-flavor Chinese liquor. The results showed that after implementing the new mechanized process, the water consumption per unit of liquor decreased by 45% from 54 t/KL to 30 t/KL. The unit coal consumption decreased by 35% from 0.85 t/KL to 0.55 t/KL. Moreover, the labor cost reduced by 60%-70% while the yield of alcohol and liquor quality improved. Compared with the traditional strategy, the new strategy had a good heat exchange effect, which greatly shortened the distillation time. Besides, recycling cooling water was also realized, which not only achieved the desired effect but also saved resources.
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  Determination of biogenic amines in fermented meats by HPLC

  ZHANG Dianwei, GAO Yueyu, WANG Jinju, WANG Yanping

  Food and Fermentation Industries. 2019, 45(9): 256-261. https://doi.org/10.13995/j.cnki.11-1802/ts.019788

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  A precolumn derivatization-HPLC method for determining eight biogenic amines (tryptamine, β-phenylethylamine, putrescine, cadaverine, pyridoxamine hydrochloride, histamine, tyramine, and spermine) in fermented meats was established. The applicability of this method in practical was verified and discussed. Biogenic amines in fermented meats were extracted with 5% trichloroacetic acid, and tanshinoyl chloride was used as a derivative reagent. The column used was Waters Symmetry C₁₈(250 mm×4.6 mm,5 μm), acetonitrile and 0.01 mol/L ammonium acetate solution that contained 0.1% acetic acid were used as the mobile phase for gradient injection elution. The flow rate was 0.8 mL/min, and the wavelength of the ultraviolet detector was 254 nm. The results showed that the eight biogenic amines in fermented meats could be separated within 37 min. In the range of 0.05-50 ug/mL, the eight biogenic amines showed good linear correlations (R²>0.998). The recoveries of biogenic amines were 83.34%-111.4% at three concentrations (1.0, 5.0, and 10 μg/g), and the relative standard deviations (RSD) were less than 4.85%. The detection limits of these eight biogenic amines were 0.03-0.21 μg/g, and their quantitative limits were 0.10-0.69 μg/g.
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  Physiochemical properties and components of white sediments on the surfaceof salted Chinese olive

  QIU Jinhui, HU Han, ZHOU Meiling, LIU Qingpei, ZENG Shaoxiao, LIN Shaoling

  Food and Fermentation Industries. 2019, 45(9): 262-267. https://doi.org/10.13995/j.cnki.11-1802/ts.018864

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  This study aimed to clarify the physiochemical properties and main components of white sediments on the surface of salted Chinese olive (WSSCO). The structure of WSSCO was observed by field emission scanning electron microscope (FESEM), and the inorganic anions, main organic elements, and main metals in WSSCO were determined by ion chromatography, VarioEL element analyzer, and inductively coupled plasma mass spectrometry (ICP-MS), respectively. The results showed that WSSCO was insoluble in water and acid (except nitric acid), but it was soluble in alkali and organic solvents. The mass fractions of Cl^- and SO^2-₄ were (39.96±1.95)% and (1.80±0.02)%, respectively. Moreover, the mass fractions of C and N elements in WSSCO were (51.75±1.19)% and (1.46±0.07)%, respectively. The mass fraction of protein was (9.125±0.425)%, and the mass fractions of polyphenols and ash were (30.81±0.61)% and (4.5±0.12)%, respectively. This study provides a theoretical basis for finding an effective solution to control the production of WSSCO and to improve the quality of salted Chinese olive.
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  Quality comparison between pickled and fermented bitter bamboo shoots

  YANG Weiwei, GAO Lianyou, WANG Fan, TAN Qinqin, AO Xiaolin, LIU Shuliang, WAN Hu

  Food and Fermentation Industries. 2019, 45(9): 268-273. https://doi.org/10.13995/j.cnki.11-1802/ts.019711

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  The sensory, texture, color and flavor of pickled and fermented bitter bamboo shoots were analyzed. The sensory evaluation results showed that fermented bitter bamboo shoots were better than pickled bamboo shoots, while the texture characteristics of pickled bitter bamboo shoots showed opposite results. Moreover, they could be visually distinguished as their differences in color were large. Compared against fresh bamboo shoots, the contents of total amino acids reduced in both bitter bamboo shoots. Besides, the proportion of delicious amino acids was significantly different between these bamboo shoots. The contents of amino acids with bitter tastes in pickled bitter bamboo shoots increased significantly. The main organic acids in both bamboo shoots were lactic acid and oxalic acid. There were 17 and four kinds of volatile flavor substances detected in fermented and pickled bitter bamboo shoots, respectively, among which methyl salicylate had the highest amount. Furthermore, fermented bamboo shoots not only had esters and alkenes as volatile flavor components, but also had alkanes and aldehydes. In conclusion, pickling can better maintain the texture and color of bitter bamboo shoots, but the flavor is not as good as fermented bamboo shoots.
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  The history origin of Lager yeasts and their genomics

  YIN Hua, HE Yang, HOU Xiaoping, CHEN Lu, DONG Jianjun

  Food and Fermentation Industries. 2019, 45(9): 274-281. https://doi.org/10.13995/j.cnki.11-1802/ts.020434

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  Lager yeasts, which belong to the species of Saccharomyces pastorianus, are an interspecific hybrid of Saccharomyces cerevisiae and Saccharomyces eubayanus. Lager yeasts retain the chromosomes from both parental species and also include sets of novel hybrid chromosomes, resulting in their strong fermentative ability with cold tolerance and good maltotriose utilizing ability. Lager yeasts can be divided into two groups: Group I (Saaz) and and Group II (Frohberg), based on their S. cerevisiae: S. eubayanus gene content and the types and numbers of hybrid chromosomes. As whole genome sequences for several Lager yeasts have become available recently, this paper summarized the initial findings on this hybrid nature and their available genome data, and discussed the likely origins of the parental species that gave rise to S. pastorianus and considered several evolutionary models. This review lays a genomic foundation for exploring the origins of different types of Lager yeast.
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  Variations in phenolic compounds in citrus during storage and processing

  AO Miao, LI Fuxiang, ZHAO Jichun, LI Fuhua, ZENG Kaifang, MING Jian

  Food and Fermentation Industries. 2019, 45(9): 282-288. https://doi.org/10.13995/j.cnki.11-1802/ts.018956

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  Citrus is one of the most popular fruits in the world. It is rich in flavonoids, phenolic acid, and other phenolic compounds. It is antioxidative, anti-inflammative, anticancer, and has neuroprotective effects. Due to the demands of manufactures and suppliers, postharvest storage and deep processing are necessary means to industrialize citrus. However, this will inevitably lead to changes in citrus polyphenols. This paper reviewed variations and influencing factors of phenolic compounds in citrus during postharvest storage and processing. Appropriate early harvesting, physical and chemical treatments before and after harvesting, as well as storing at 8-10 ℃ for 40 d were more beneficial for accumulating phenolic substances in citrus fruits. Moreover, drying, fermentation, and cold sterilization technology could increase the contents of phenolic compounds in citrus. Nevertheless, no clear rules were found for changes in polyphenols in different fruit varieties. This paper aimed to provide a reference for selecting reasonable storage and processing methods to maintain the nutritional quality of citrus.
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  Antibacterial substances and packaging for fresh-cut fruits and vegetables

  LIU Yong , YAN Zhipeng , CHEN Hangjun, SHAO Ping

  Food and Fermentation Industries. 2019, 45(9): 289-294. https://doi.org/10.13995/j.cnki.11-1802/ts.019061

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  In view of the problem that fresh-cut fruits and vegetables are prone to proliferate spoilage microbes and food borne pathogens, this paper reviewed the application of antibacterial packaging in fresh-cut fruits and vegetables. Firstly, the spoilage microbes and food borne pathogens in fruits and vegetables were discussed, followed by discussing three types of antibacterial substances, including organic, inorganic, and natural antibacterial agents. Besides, three types of antibacterial packaging were elaborated, including antibacterial coating, antibacterial film, and antibacterial bags. Additionally, the releasing mechanisms of these three packaging were reviewed. In the future, antibacterial packaging combined with other preservation methods will have a huge application value, and antibacterial packaging for fresh-cut fruits and vegetables will also become greener and safer.
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  Sensory properties of soy sauce and their promotion techniques

  JIANG Mengru, LIU Changshu, WANG Sai

  Food and Fermentation Industries. 2019, 45(9): 295-300. https://doi.org/10.13995/j.cnki.11-1802/ts.019546

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  Soy sauce is one of the indispensable condiments in human life. Sensory characteristics are important indicators to evaluate the quality of soy sauce, especially the smell and the taste. This paper introduced the main sensory components, including alcohols, esters, acids, aldehydes, phenols, organic acids, furanones, amino acids, and saccharides. They are mainly formed by a series of reactions in raw materials during fermentation. As their formations are closely related to raw materials and processes, methods to improve the sensory quality of soy sauce were summarized from the aspects of raw materials, fermentation strains, and production processes, such as puffing the soybean meal, multiple-strain brewing, controlling the temperature and the concentrations of solids and liquids during fermentation, adding yeast extracts and squid bone powder, adding glucose, adding raw materials at later stage for modification, and controlling the production process etc. This review aimed to provide reference for improving the flavor and color of soy sauce.