25 May 2019, Volume 45 Issue 10
    

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  • YANG Hankun, XU Jianzhong, ZHANG Weiguo
    Food and Fermentation Industries. 2019, 45(10): 1-9. https://doi.org/10.13995/j.cnki.11-1802/ts.019690
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    NADPH plays important roles in regulating cell growth and L-lysine synthesis in Corynebacterium glutamicum. A recombinant strain with blocked NADPH biosynthesis was constructed by deleting the genes of glucose-6-phosphate dehydrogenase (zwf) and malic enzyme (malE) and by replacing NADP+-dependent isocitrate dehydrogenase gene (icdCg) with Streptococcus mutans NAD+-dependent isocitrate dehydrogenase gene (icdSm). Compared with C. glutamicum LYS, the levels of intracellular NADH and NADH/NAD+ in the recombinant strain increased by 38.58% and 53.84%, respectively, while the intracellular NADPH significantly decreased by 89.51%, and intracellular NADPH/NADP+ decreased by 93.13%. Meanwhile, the recombinant strain showed slower cell growth and its glucose metabolism significantly lowered during shake-flask fermentation. As a result, the biomass reduced 4.36% and the yield of L-lysine decreased by 87.69%, together with more by-products (pyruvate and lactate etc.) accumulated in cells. This study provides a basis for further studies on physiological mechanisms of NADPH that regulates intracellular microenvironment of L-lysine producing strains.
  • ZHANG Hanyu, TANG Chao, FENG Guangwen, MAO Peihong, CAI Changlong
    Food and Fermentation Industries. 2019, 45(10): 10-15. https://doi.org/10.13995/j.cnki.11-1802/ts.019909
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    This study aimed to investigate differential expression genes and changes in genes that are related to glutathione metabolism in a Hansenula anomala mutant, Ar_Han0458, during fermentation. The RNA-seq high-throughput sequencing data of Ar_Han0458 at five fermentation time points (0, 24, 48, 72, 96 h) were analyzed by bioinformatics methods. It was found that in comparison to 0 h, the number of down-regulated genes was more than that of up-regulated genes at each fermentation time. Except fermenting for 96 h and 72 h, the number of differential expression genes at adjacent time points was mainly down-regulated. Besides, the gene expression profiles were similar between 48 and 72 h. Moreover, the GO functions of differentially expressed genes at various time points mainly involved in cell process, cells and catalytic activity. The results of KEGG enrichment indicated that 10 differentially expressed genes participated in glutathione metabolism. The synthesis rate of glutathione reached the highest in 24 and 96 h, which was consistent with the variation trend of extracellular glutathione production. In conclusion, the number of differentially expressed genes in Ar_Han0458 was mainly up-regulated and it had the highest glutathione synthesis rate at 96 h. This study provides a theoretical basis for metabolic regulation of recombinant H. anomala and its molecular breeding.
  • CAI Guolin, LIU Yifan, LI Xiaomin, LU Jian
    Food and Fermentation Industries. 2019, 45(10): 16-21. https://doi.org/10.13995/j.cnki.11-1802/ts.019814
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    This study aimed to investigate the effects of exopolysaccharides from Bacillus amyloliquefaciens JN4 (EPS-JN4) on the propagation and metabolism of probiotics. The specific proliferative effects of EPS-JN4 were analyzed by PCR-denaturing gradient gel electrophoresis, and their effects on the growth, metabolites, intestinal tolerance, and surface hydrophobicity of lactic acid bacteria were also determined. It was found that EPS-JN4 had a specific proliferative effect on Lactobacillus reuteri. Compared to glucose, the early proliferation rate of L. reuteri JN125 treated with EPS-JN4 was slower, but its highest biomass was 4.25 times higher. In addition, the contents of lactic acid and acetic acid reduced by 12.2% and 32.4%, respectively. The intestinal tolerance and surface hydrophobicity of EPS-JN4-treated L. reuteri JN125 significantly improved, which could be due to the protein and lipid contents in cell membranes increased by 40.8% and 105.7%, respectively. Besides, the proportions of 18 C fatty acids and unsaturated fatty acids in cell membranes significantly increased. In conclusion, EPS-JN4 can be used as a potential prebiotic to regulate the intestinal health of animals.
  • GAO Lin, ZHU Li, YANG Zelin, ZHAN Xiaobei, WU Jianrong
    Food and Fermentation Industries. 2019, 45(10): 22-28. https://doi.org/10.13995/j.cnki.11-1802/ts.019842
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    In order to produce polysialic acid (PSA) with high molecular weight, Escherichia coli K235 was treated by atmospheric and room temperature plasma (ARTP) and diethyl sulfate (DES). Mutant 4B31 obtained by ARTP mutagenesis produced PSA with 36.84% higher molecular weight than that of the parent strain. Mutant 6E61 obtained from mutant 4B31 by DES mutagenesis produced PSA with 78.18% higher molecular weight. By using a three-stage agitation speed fermentation, the maximal molecular weight of PSA produced by mutant 6E61 was 430.5 kDa, which was the highest value reported up to date.
  • XU Jianmiao, CHEN Ce, ZHANG Bo, LIU Zhiqiang
    Food and Fermentation Industries. 2019, 45(10): 29-35. https://doi.org/10.13995/j.cnki.11-1802/ts.019942
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    A recombinant Escherichia coli (LeuDH/FDH) that co-expressed leucine dehydrogenase and formate dehydrogenase was constructed to allow intracellular coenzyme NADH regeneration, and the cultivation condition was optimized. The results demonstrated that the highest catalytic efficiency was achieved in a 5 L fermenter at 22 ℃ with 8.0 g/L lactose and inducted for 17 h. Under this condition, the activities of leucine dehydrogenase and formate dehydrogenase reached 79.2 U/g and 216.1 U/g, respectively. By using the whole cells and coupled with threonine deaminase in a 1 L bioreactor, the conversation rate of L-2-aminobutyric acid reached 99% with the yield of 19.3 g/(L·h) in 8 h from 180 g/L L-threonine without NADH added. The e.e. value of L-2-aminobutyric acid was over 99.5%. This provides an efficient and low-cost method for industrial production of L-2-aminobutyric acid.
  • HUANG Nan, ZHOU Bo, YE Tong, CHEN Guiguang, LIANG Zhiqun, ZENG Wei
    Food and Fermentation Industries. 2019, 45(10): 36-41. https://doi.org/10.13995/j.cnki.11-1802/ts.019608
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    Isomaltooligosaccharides (IMOs) are a kind of functional oligosaccharides that have been widely used in food industries. A new procedure for IMOs preparation was developed by using whole-cell of Aspergillus niger H9-30 as a catalyst and maltose as substrate. The optimal reaction condition in shaking flasks was as follows: at 48 ℃ with an initial pH of 4.2, with 600 g/L maltose and 15 g/L A. niger H9-30. Under this condition, the yields of isomaltose, panose, and isomaltotriose accounted for 50.5% of total sugar, and total IMOs content accounted for 63.3%. It was also found that using whole-cell of A. niger to produce IMOs had good operational stability with the half-life reached 20 batches (10 d). In conclusion, A. niger H9-30 has potential use for industrial production of IMO.
  • LI Yifeng, FANG Fang
    Food and Fermentation Industries. 2019, 45(10): 42-47. https://doi.org/10.13995/j.cnki.11-1802/ts.019905
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    The fermentation condition for producing GlcUA by Zygosaccharomyces rouxii ZSR2, a GlcUA producer, was optimized by single factor experiments. It was found that the titer of GlcUA under the optimal fermentation condition (the medium contained 80 g/L sucrose, 30 g/L soy peptone, initial pH=5.0, with 3% inoculum and aged for 9 h) was 14.68 g/L, which was 3.8 times higher than that of unoptimized. Besides, the production of GlcUA enhanced to 22.36 g/L by fed-batch fermentation, which was the highest level reported regarding GlucUA production by single strain fermentation. In conclusion, this study lays a foundation for industrial production of GlcUA by microbial fermentation.
  • YU Peibin, CHEN Bingyou, CHEN Jianxin
    Food and Fermentation Industries. 2019, 45(10): 48-53. https://doi.org/10.13995/j.cnki.11-1802/ts.019544
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    This study aimed to understand temperature changes in the fermented grains during liquor fermentation in underground vats. The temperature variation of the fermented grains was recorded by in situ temperature recorders. The effects of season, ambient temperature, and soil around the tank were compared. It was found that the temperature waves in winter were less than that in summer. The influences of soil were significant, the closer the grains to the surface vats wall, the lower the temperature. Furthermore, the temperature directly affected the liquor quality by influencing the physiochemical indexes of fermented grains. The contents of reducing sugar, acidity and alcohol were higher, and starch level significantly decreased at high temperature. This study provides a reference for designing mechanized liquor fermentation equipment.
  • LI Xiaoyi, WANG Hongyan, MA Liang, DAI Hongjie, YU Yong, ZHANG Yuhao
    Food and Fermentation Industries. 2019, 45(10): 54-59. https://doi.org/10.13995/j.cnki.11-1802/ts.018888
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    The effects of different concentrations of sorbitol on gel properties and structure of rabbit skin gelatin were studied. The results showed that sorbitol could significantly increase the gel strength of the gelatin. However, when the concentration of sorbitol was higher than 50 g/L, the gel strength of the system began to decrease. The results of rheology and differential scanning calorimetry showed that sorbitol could improve the thermal stability of the gelatin, and the gel-sol transition temperature increased significantly. Infrared scanning showed that the interactions between the gelatin and sorbitol were mainly by hydrogen bonding. Sorbitol promoted the molecular structure of gelatin unfolding. Circular dichroism showed that sorbitol increased the cross-linking points between the gelatin chains and enhanced its ability to recover the tri-helix structure. These effects were the most significant with 50 g/L sorbitol and therefore explained the changes in gel strength. During actual production, adding suitable amount of sorbitol can enhance the gel property of gelatin and expand its application range.
  • WU Yaqin, WANG Lisha, ZOU Mi, BAO Hairong
    Food and Fermentation Industries. 2019, 45(10): 60-65. https://doi.org/10.13995/j.cnki.11-1802/ts.018951
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    Soybean protein isolate (SPI) was treated at 60, 80, and 95 ℃, respectively, with fish myofibrillar protein (MP) in a ratio of 1∶3 (total protein concentration 45 g/L), to form a mixed protein gel by heat induction. The results showed that compared with natural soy protein isolate gel (MP-N-SPI), the storage modulus value (G′) of MP-SPI at 80 ℃ increased significantly (P<0.05), while the value was lower at 60 and 95 ℃. After adding SPI to MP, the water holding capacity (WHC) of the composite gel was higher than that of MP alone. A suitable heat-induced temperature of SPI (80 ℃) could significantly improve the WHC of the composite gel (P<0.05). Moreover, the hardness of MP-SPI at 95 ℃ significantly improved. The SDS-PAGE showed that there were no significant differences in bands between MP-N-SPI and MP alone. The bands of MP-SPI at 80 and 95 ℃ were lighter than MP-N-SPI and MP-SPI at 60 ℃, which indicated that pre-heated SPI at 80 or 95 ℃ was easy to interact with MP. Chemical force measurements showed that the gel network of preheated soy protein and MP mainly formed by hydrophobic interaction. In conclusion, a suitable heat-induced SPI can significantly improve the properties of the composite gel.
  • AI Zhilu, WANG Xiao, PAN Zhili, SONG Huiling, YANG Qiheng, LEI Mengmemg, FAN Wen, HUANG Zhongmin
    Food and Fermentation Industries. 2019, 45(10): 66-71. https://doi.org/10.13995/j.cnki.11-1802/ts.018121
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    In order to study the relationship between quality characteristics of different wheat flour and quick-frozen dumpling skin quality, 22 kinds of wheat were selected. The quality of wheat flour and texture and sensory evaluation of quick-frozen dumpling skin were measured. The results showed that the elasticity of the dumpling skin was significantly positively correlated with flour quality index (P<0.05). The cohesion of the skin was significantly negatively correlated with starch content, ash content, wet gluten content, and dough formation time of the flour (P<0.05). The restoring force was significantly negatively correlated with the flour quality index (P<0.05) and significantly positively correlated with tensile resistance, tensile ratio, and maximum tensile ratio (P<0.05). The main factors that affected the quality of dumpling skin were flour quality index, starch content, protein content, wet gluten content, tensile property, and gelatinization characteristics. The wheat varieties that are suitable for making dumpling skin are Jimai No. 4, Yumai 49-198, and Zhengmai 9023.
  • LI Xiaoyu, CAO Yingying, GENG Xueqing, LI Kun, XU Zihao, YANG Sen, YAO Ting
    Food and Fermentation Industries. 2019, 45(10): 72-77. https://doi.org/10.13995/j.cnki.11-1802/ts.018934
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    This paper explored the effects of konjac glucomannan (KGM) as a fat substitute on the quality and gel properties of Chinese-style sausage. Different amounts of KGM (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were added into sausages. The optimum addition amount of KGM was determined by measuring differences in cooking loss, fat content, protein content, and sensory evaluation between low-fat sausages and ordinary ones. Additionally, changes in the existence state and molecular conformation of myosin were analyzed to explore the effects of KGM on the gel properties. The results showed that the cooking loss and fat content of the samples reduced obviously, while the protein content increased by KGM. Sensory evaluation and overall acceptability indicated that the optimum addition amount of KGM was 1.5%. Moreover, KGM had significant effects on myosin gel formation. A stable and dense network structure was formed based on new hydrogen bonds formed between KGM and myosin. Therefore, when 1.5% KGM added, the structure was the most compact.
  • WANG Xinran, LIU Yao, ZHANG Xiaorui, LI Linqiang
    Food and Fermentation Industries. 2019, 45(10): 78-85. https://doi.org/10.13995/j.cnki.11-1802/ts.019131
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    The composition of Diaphragma juglandis extract and its antioxidant activity, as well as its preservation effects on mutton were investigated. The optimum concentration of ethanol to Diaphragma juglandis extract was selected, and the abilities of the extract to reduce potassium ferricyanide and to scavenge DPPH and hydroxyl radicals were determined. The bacterial count, the concentrations of ATP, volatile base nitrogen, ammonia nitrogen compounds, and aflatoxin, together with the color value of mutton before and after treatment with the extract were determined. The results showed that the extraction rate of Diaphragma juglandis with 60% ethanol (0.52%) was much higher than that with other concentrations of ethanol (P<0.05). The main components of the extract were polyphenols. With increasing concentration of the extract, it had stronger reducing effects on potassium ferricyanide, as well as on the scavenging abilities of DPPH and hydroxyl radicals (P<0.05). The same results were also observed for the inhibitory effects of the extract on total bacterial count, the concentrations of ATP, volatile base nitrogen, ammonia nitrogen compounds and aflatoxin, as well as its influences on the mutton color. In other words, Diaphragma juglandis extract had good preservation effects on mutton.
  • XIAN Tingting, HAN Xiaomin, HAN Chunhui, LI Fengqin, XU Wenjing, ZHANG Hongyuan, TU Kang
    Food and Fermentation Industries. 2019, 45(10): 86-92. https://doi.org/10.13995/j.cnki.11-1802/ts.019705
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    This study aimed to study the effects of T-2 toxin on proliferation and apoptosis of human renal tubular epithelial cell HK-2. The HK-2 cells were treated with different concentrations of T-2 toxin for 72 h, followed by measuring their proliferation inhibition rate, cell morphology, DNA fragmentation, apoptosis rate, cell cycle distribution, and caspase-3 activity. The results showed that T-2 toxin inhibited HK-2 cell proliferation and the inhibition rate increased with increasing T-2 toxin concentration (IC50 =49.34 nmol/L). Moreover, T-2 toxin induced cell apoptosis of HK-2 cells in a positive dose-dependent manner in the range of 10-40 nmol/L. Additionally, 20 nmol/L T-2 toxin resulted in chromatin condensation and other typical characteristics of apoptotic cells. Furthermore, 10-40 nmol/L T-2 toxin affected the cell cycle distribution by arresting the G2/M phase and dose-dependently increased the caspase-3 activity with maximally 1.93-fold higher than the control (P<0.05). This paper provides a theoretical basis to elucidate the mechanisms of adverse effects of T-2 toxin on the kidneys.
  • LIANG Jiaqi, CHEN Jiang, WANG Lanying, ZHAO Jing, LI Shaoping
    Food and Fermentation Industries. 2019, 45(10): 93-96. https://doi.org/10.13995/j.cnki.11-1802/ts.019109
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    The accumulation and metabolism of polysaccharides, triterpene, and sterols during submerged fermentation of Inonotus obliquus were studied. Their contents were detected by phenol-sulfuric acid method and high performance thin layer chromatography (HPTLC), and their antioxidant activities were detected by DPPH and vanillin sulfate coloration method. The results showed that prolonged fermentation increased the biomass, and the components of triterpenes and sterols in mycelium were similar to that of the fruiting body. Besides, the contents of polysaccharides, triterpene, and sterols increased first and then decreased during fermentation. Additionally, antioxidative triterpenoids were found to present in the mycelium but not in fruiting bodies. This experiment provides a reference for industrial production of I. obliquus.
  • LI Ningning, WANG Zhengrong, SUN Chunxiao, ZHAO Shengming, JIANG Lili, ZHAO Chunfeng, ZHAO Yanyan, KANG Zhuangli, ZHU Mingming, HE Hongju
    Food and Fermentation Industries. 2019, 45(10): 97-103. https://doi.org/10.13995/j.cnki.11-1802/ts.019325
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    The effects of burdock polysaccharides on the quality and antioxidant properties of fermented milk were investigated by determining the water-holding capacity, total number of lactic acid bacteria (LAB), texture, antioxidant activity, and sensory quality etc. of the fermented milk. The results indicated that burdock polysaccharides could promote LAB proliferation and acid production. Moreover, fermented milk with 1.5 g/L burdock polysaccharides had the highest water holding capacity (78.30%), which was 10.47% higher than that of control. The burdock polysaccharides also significantly enhanced the scavenging rates of DPPH free radical and ·OH radical, as well as the Fe3+ reducing ability to 97.23%, 97.88%, and 0.58, respectively, but no effects were observed on the rheological properties of fermented milk and its original taste was preserved. This study provides a theoretical basis for developing functional fermented milk with burdock polysaccharides.
  • LI Juan, XU Xueer, HU Weicheng, YU Peibin, LU Zhenjie, CHEN Zhengxing
    Food and Fermentation Industries. 2019, 45(10): 104-109. https://doi.org/10.13995/j.cnki.11-1802/ts.018916
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    Zein-thymol nanofiber films were prepared by electrospinning in this study. The microstructure, contact angle, water vapor transmission rate, and the rate of releasing anti-bacterial substances from the film were investigated. The results showed that when the mass ratio of zein to thymol was 10∶1, the film exhibited a slow-releasing property. Moreover, the water vapor transmission rate of the film was 4.32 g·mm/(m2·h·kPa), and the contact angle was 104.36°. This demonstrated that the zein-thymol nanofiber film had good air permeability and hydrophobicity. Furthermore, the antibacterial effect of the film on Escherichia coli was effective when the ratio of zein to thymol was in a range of 5∶1-1∶1. The minimum and maximum diameters of inhibition zone was 8.68 mm and 20.42 mm, respectively. Besides, due to the safety of the film, it is suitable for medical purpose, such as medical wound dressings.
  • CHEN Lei, LIU Yutong, TONG Qunyi
    Food and Fermentation Industries. 2019, 45(10): 110-115. https://doi.org/10.13995/j.cnki.11-1802/ts.020041
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    This study aimed to screen strains that could efficiently utilize raffinose and to illustrate their enzymatic characteristics. The raffinose content, strain growth, and α-galactosidase activity were measured. The isolates that could efficiently utilize raffinose belonged to Enterococcus faecium, Enterococcus faecalis, and Bacillus coagulans. The residual contents of raffinose in the medium after fermenting with E. faecium, E. faecalis, and B. coagulans were 0, 0.36%, and 1.05%, respectively. The optimum pH of the α-galactosidase from E. faecium, E. faecalis and B. coagulans were 5, 5, and 8, respectively, and the optimum temperatures were 45 ℃, 50 ℃ and 45 ℃, respectively. This study provides research directions for removing raffinose from feeds and foods in the future.
  • YANG Liu, SHAO Ting, ZHONG Jinfeng, GUO Xiaojuan, QIN Xiaoli
    Food and Fermentation Industries. 2019, 45(10): 116-121. https://doi.org/10.13995/j.cnki.11-1802/ts.018655
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    Kiwi juice has a simple taste profile and strong sourness, and its suspended particles may cause instability of the product during processing (e.g. heating) and storage, such as flocculation or sedimentation. This study aimed to develop a kiwifruit-based mixed milk beverage with a good stability. A formulation that gave the beverage superior flavor and quality was as follows: 12% kiwi juice, 25% skimmed milk, and 10% coconut juice. Compared with sodium carboxymethyl cellulose (CMC-Na) and sodium alginate, xanthan gum had stronger thickening effect and its stabilizing effect was the best. The optimized amount of the composite stabilizers was 0.142% (the concentrations of CMC-Na, xanthan gum, and sodium alginate were 0.022%, 0.045%, and 0.075%, respectively). Under this condition, the centrifugation precipitation rate of the beverage was only 2.61% and it has low viscosity. This study provides scientific basis for developing kiwifruit related products and can be a guidance for stabilizing juice and milk-based beverages.
  • MA Jiexin, CAI Chengshan, GAO Su, FANG Yechen, ZHAO Guozhu
    Food and Fermentation Industries. 2019, 45(10): 122-128. https://doi.org/10.13995/j.cnki.11-1802/ts.019951
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    To establish a fermentation process to produce SOD by Cordyceps militaris, the biomass and SOD activity of the mycelia from four strains of C. militaris,YCC-B, YCC-C, YCC-W, and YCC-Y, were examined. Of which, C. militaris YCC-W produced the highest activity of SOD. The optimized fermentation condition for producing SOD from YCC-W was as follows: 4% inoculum, 100 mL working volume in a 250 mL flask, and at pH=5.5. Under this condition, the SOD activity was 19.74 U/mL (increased 42.04%) and the specific activity was 56.34 U/mg (enhanced by 44.23%). Besides, the removal rate of SOD increased by 41.17% and reached 54.84%. In conclusion, this study provides a new method for producing SOD by C. militaris fermentation, which shows a certain application prospect in replacing traditional animal blood to obtain SOD.
  • ZHOU Nong, MO Rijian, YAN Xiemin, HUANG Manfang, LI Chengyong
    Food and Fermentation Industries. 2019, 45(10): 129-134. https://doi.org/10.13995/j.cnki.11-1802/ts.019025
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    Effects of different processing technologies on the quality of Psidium guajava L fruit powder were studied. Ascorbic acid was used as a browning inhibitor, and better processing conditions were obtained. The results showed that the color of the fruit powder, contents of ascorbic acid, reducing sugar, and total phenol, as well as the browning index of the powder changed significantly under different processing conditions. Compared with the original dried powder, the loss rates of ascorbic acid in concentrated dried powder, sterilized dried powder, and concentrated sterilized dried powder were 5.13%, 6.29% and 5.83%, respectively. The loss rates of total phenol were 3.28%, 13.50%, and 20.05%, respectively. Additionally, concentrated dried fruit powder could save more cost. Compared with concentrated dried powder with no pretreatment, concentrated dry powder pretreated with 7 to 8 g/L ascorbic acid solution had higher polyphenol content and lower browning index. Therefore, ascorbic acid can be used to inhibit the browning of fruit powder.
  • KUANG Xiaoxian, ZHANG Minjie, HE Guanhao, LU Dixun, TAN Junhao, KANG Meng, LIU Fei, FANG Xiang, CAO Yong, MIAO Jianyin
    Food and Fermentation Industries. 2019, 45(10): 135-141. https://doi.org/10.13995/j.cnki.11-1802/ts.019192
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    This research aimed to study the condition for enzymatically preparing zinc chelating peptides from dairy sources and to illustrate their chelating characteristics. Trypsin was used for enzymolysis, and the molecular weight distribution and amino acid composition of the hydrolysates, as well as their structures and peptide zinc compounds were determined under the optimal preparation condition. The results showed that the optimal hydrolysis condition was at 50 ℃ and pH=8.5 for 3 h with 70 g/L casein and 0.6% trypsin. Under the optimized condition, the zinc chelating rates of hydrolysates were 87.78%. Moreover, the hydrolysates had small molecular peptides and were rich in essential amino acids. Furthermore, significant changes in spectra were observed before and after chelation, as Zn2+ could coordinate with carboxyl and other groups of peptides. In conclusion, dairy zinc chelating peptides have high zinc chelating activity. This study lays a foundation for producing and applying zinc supplements, and also for further studies on promoted absorption of active substances by zinc.
  • HAO Nan, MA Tengzhen, YUN Jianmin, YANG Xueshan, LI Aixia, CHEN Yanxiong, HAN Shunyu
    Food and Fermentation Industries. 2019, 45(10): 142-148. https://doi.org/10.13995/j.cnki.11-1802/ts.019590
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    The lactic acid bacteria (LAB) for wine making in China are mostly imported from foreign manufactures, which has caused serious homogenization of wine quality. In this study, wild-type LABs from natural malolactic fermented red wine in Gansu Hexi Corridor were isolated, identified and their fermentation adaptability was examined. Three strains that could initiate malolactic fermentation and degrade acids were identified as Pediococcus parvulus. Of which, strain C30 showed significantly higher biomass yield at low fermentation temperature (15℃), high ethanol concentration (14%) and high SO2 concentration (50 mg/L) than that of commercial LAB. In conclusion, strain C30 could be used as a malolactic fermentation starter for wines and has potential value in improving the wine quality in Gansu Hexi Corridor.
  • YOU Maolan, DENG Jing, QIN Xiaoli, JIN Jianbo, YE Zhengrong, YI Chuanhu, LIU Xiong
    Food and Fermentation Industries. 2019, 45(10): 149-154. https://doi.org/10.13995/j.cnki.11-1802/ts.019921
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    This research studied the effects of β-glucan on traditional highland barley wine fermentation. The dynamic changes in total sugar, β-glucan, and ethanol during fermentation, as well as the distribution of nutrients in traditional highland barley wine and distiller's grains were investigated. It was found that the total sugar content in the wine cellar increased first and then decreased, the β-glucan content gradually decreased while the alcohol content gradually increased, and some β-glucan dissolved into the highland barley wine with increasing fermentation time. On the other hand, the distiller's grains were enriched with protein, crude fiber, total sugar, β-glucan (8.42 g/100g), and amino acids (16 570 mg/100g). Moreover, the starch hydrolysis rate, the level of reducing sugar, and the amount of alcohol produced decreased significantly with increasing β-glucan (P<0.05). Besides, β-glucan was partially degraded during alcoholic fermentation. In conclusion, the encapsulation effect of β-glucan on starch delayed or inhibited starch hydrolysis dose-dependently. This study provides a scientific reference for improving the brewing quality of traditional highland barley wine and also for high value utilization of distiller's grains.
  • HAN Yuzhu, ZHAO Jianjun, CHEN Qiang, WU Changfeng, XIONG Weiliang, YANG Yemei
    Food and Fermentation Industries. 2019, 45(10): 155-160. https://doi.org/10.13995/j.cnki.11-1802/ts.019235
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    The acute and subchronic toxicity tests of pepper seeds’ antifungal peptides were carried out using mice and rats. The results showed that no obvious poisoning phenomenon observed after feeding mice with 5g/kg bw of the antifungal peptides for one week. Besides, when fed rats with 300 mg/kg bw peptides continuously for 30 d did not have any significant effects on their feed utilization rate, organ indexes, blood routine, and blood biochemical indexes. In addition, there were no pathological changes caused by the antifungal peptides in rats. These results indicated that pepper seeds’ antifungal peptides were safe, as they did not cause accumulated toxicity in the body. Moreover, it was found that different doses of the antifungal peptides could inhibit mold reproduction to various degrees and reduce fatty acid value. The effects of 0.3 g/kg pepper seeds’ antifungal peptides were similar to the effects of standard dosages of calcium propionate and natamycin (P>0.05). These results demonstrated that pepper seeds’ antifungal peptides have the potential to be developed as a new anti-fungal agent to safely store agricultural products.
  • JING Xinxin, XIE Minhua, WU Xiaohua, CHEN Bai, YU Jiang, WANG Xuexi, HU Yunqing
    Food and Fermentation Industries. 2019, 45(10): 161-167. https://doi.org/10.13995/j.cnki.11-1802/ts.019168
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    The effects of different freezing temperatures (0--2, -2--4, -5--7, and -10--12 ℃) on changes in sensory, nutritional, and oil quality of peeled and frozen stored fresh walnuts were studied. The results showed that at 0--2 ℃ and -2--4 ℃, the husks of walnuts became sticky and moldy in the middle of storage and therefore lost their commercial values. There was no such phenomenon observed at -5--7 ℃ and -10--12 ℃. Under these conditions, the walnuts could be stored for 1 year, and the walnuts still had a fresh taste. After storing for eight months, the contents of moisture, soluble protein, and fat were higher, and the amounts of unsaturated fatty acids increased, with lower acid value, peroxide value, and saponification value, and high iodine value. In other words, the nutritional and oil qualities of walnut could be better maintained at -5--7 ℃ and -10--12 ℃. However, at -5--7 ℃, the browning index of walnut seed coat was lower, and the flavor of the walnuts was better than stored at -10--12 ℃. Therefore, by considering the cost of storage, the suitable freezing temperature was -5--7 ℃.
  • JIANG Pingxiang, WANG Qinzhi, TENG Jianwen, XIA Ning, WEI Baoyao
    Food and Fermentation Industries. 2019, 45(10): 168-173. https://doi.org/10.13995/j.cnki.11-1802/ts.018918
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    In order to solve the problem that dried meat is hard to chew, the oil was expected to be stored well in the recombinant system of minced meat. This paper studied the effects of oil, compounded phosphate, glutamine transaminase (TG enzyme), and soybean protein isolate on the gel strength of the recombinant minced meat product. The results showed that oil, compounded phosphate, TG enzyme, and soy protein isolate had significant effects on the gel strength of the recombinant product (P<0.05). The best processing formula was found as follows: 1.63% soy protein isolate, 0.30% compounded phosphate, 1.95% TG enzyme, and 6.00% corn oil. Under this condition, the gel strength of the recombinant meat was 32 366 g·cm,which was close to the predicted value (34 542 g·cm). Besides, the scanning electron micrograph showed that the gel network of the optimized recombinant product was uniform and porous, which was beneficial for the oil to be stored well in the gel network.
  • PENG Da, HU Kai, LIU Qiudou, XIE Bijun, SUN Zhida
    Food and Fermentation Industries. 2019, 45(10): 174-181. https://doi.org/10.13995/j.cnki.11-1802/ts.019220
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    TaiNong mango was treated with high pressure (20 MPa) for 1, 5, 10, 15, and 20 min, respectively. The treatment groups and control group were stored at 13 ℃ for 7 d. The changes in color, weight loss rate, hardness, titratable acid, solid content, VC, carotenoids, total phenols, and antioxidant capacity of mango were measured before and after treatment. The results showed that the high pressure treatment with varied duration all had certain effects, and treated for 20 min had the best effect in terms of making the mango ready-to-eat and ready-to-use. Moreover, treated the mango at 20 MPa for 20 min not only delayed the reduction in nutrient components in ready-to-eat and ready-to-use mango, but also significantly increased the contents of antioxidant components, with carotenoids in particular, as it could be maximally increased by two times. Therefore, this study proved that proper high pressure treatment is a good method to process fresh postharvet mango to make it ready-to-eat.
  • YANG Zhaoxia, LI Mei, SHENG Xianbin, DONG Jianjun
    Food and Fermentation Industries. 2019, 45(10): 182-187. https://doi.org/10.13995/j.cnki.11-1802/ts.018940
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    In order to study the composition of bitter substances in beer, high performance liquid chromatography was applied to quantitatively determine humuliones, hulupones, and iso-α-acid in beer. By oxidizing hop pellets at 60 ℃, humuliones and hulupones as major products were separated using Alltima C18 column, and 0.05% phosphoric acid and acetonitrile were used for mobile phase gradient elution. C18 solid-phase extraction (SPE) tubes were used for sample pretreatment. The relative standard deviations (RSDs) were 2.18%-3.59%. The minimum detection limits for humuliones, hulupones, and iso-α-acid were 0.03, 0.03, and 0.05 mg/L, respectively, and their recoveries were in a range of 95%-115%. It was found that most commercial beers, such as lager beer, pilsner, wheat beer and stout, contained less humuliones and hulupones (<2 mg/L), however, India Pale Ale (IPA) had higher levels and their composition varied significantly among different brands. In conclusion, this method is effective for conducting further studies on bitter senses of humuliones and hulupones, and also for regulating bitter substances in IPA.
  • ZHANG Weijian, FAN Wenlai, XU Yan, ZHANG Guixuan, ZHAO Jun, TANG Liyun
    Food and Fermentation Industries. 2019, 45(10): 188-193. https://doi.org/10.13995/j.cnki.11-1802/ts.019954
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    In order to clarify the flavor characteristics of strong-aroma liquors made in Yimeng old district, the aroma components in the liquors were extracted by liquid-liquid extraction (LLE) and identified by gas chromatography-olfactometry (GC-O). A total of 56 aroma compounds were identified. Of which, ethyl hexanoate was the most important flavor compound in both young and aged liquors, as its aroma intensity value was 5.0. Hexanoic, butanoic and acetic acids had over 4.0 aroma intensity values and therefore they were very important flavor compounds. Ethyl butyrate, ethyl pentanoate, ethyl octanoate, 3-methyl-1-butanol, 4-methyl-phenol, 3-methylbutyl hexanoate, ethyl heptanoate, ethyl 2-hydroxyhexanoate, pentyl hexanoate, 3-methylbutanoic acid and 2-phenylethanol were important flavor compounds (aroma intensity value ≥3.0). Comparing young liquors against aged liquors, their aroma profiles were similar, but the aroma compounds in aged samples had higher aroma intensity value. Besides, by comparing Wuliangye, Jiannanchun, and Yanghe daqu, it was found that the flavor style of liquors from Yimeng old district was similar to Yanghe daqu liquor and has its own unique style. In conclusion, this study is beneficial for further quality improvement of liquors from Yimeng old district.
  • ZHAO Honglei, YIN Yiming, CHEN Yiying, XU Yongxia, ZHAO Jiamei, LI Xuepeng, LI Jianrong
    Food and Fermentation Industries. 2019, 45(10): 194-200. https://doi.org/10.13995/j.cnki.11-1802/ts.019071
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    The volatile components in shrimp pastes from different regions were extracted by HS-SPME and analyzed by GC-MS. The results showed that a total of 89 volatiles were identified in shrimp pastes from four regions, such as aldehydes, alcohols, ketones, acids, esters, pyrazines, sulfur-containing compounds, and hydrocarbons etc. Principle component analysis showed that shrimp pastes from different regions had characteristic volatile components. The characteristic volatile compounds of shrimp paste made from Guangzhou included acetic acid, 3-ethyl-2,5-dimethyl-pyrazine, 2-methyl-5-(1-methylethyl)-pyrazine, 2-acetyl-5-methylthiophene, and meta-methoxybenzenethiol etc. The main volatile compounds of shrimp paste from Wuhu were β-ionone, 1-octen-3-ol, indole, 2-ethyl-pyridine, 2-heptanone, and (E)-2-hexenal etc., while the characteristic volatiles in shrimp paste from Weihai were terpinen-4-ol, 2,4,6-trimethyl-pyridine, 3,7-dimethyl-1,6-octadien-3-ol, 2-ethyl-hexanol, dimethyl disulfide, 2,4-dimethyl-thiophene, and 2,5-dimethyl-thiophene etc. The differences in volatile compounds in these shrimp pastes formed their respective flavor characteristics, which provide a scientific basis for origin identification, quality assessment and control of shrimp pastes.
  • WEI Yao, ZHONG Qiding, WANG Daobing, LI Guohui
    Food and Fermentation Industries. 2019, 45(10): 201-207. https://doi.org/10.13995/j.cnki.11-1802/ts.018832
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    Diacylglycerols isomers (1,3-/1,2-DAGs) play an important role in identifying olive oil quality. The ratio of DAGs isomers can indicate the freshness of olive oil. Solid phase extraction was used to extract DAGs in oil, and they were quantified by GC-FID after derivatization. Derived at 30 ℃ for 1 h was the optimal derivative condition. The lowest detection limit of this method was 0.032 mg/mL, the RSD value was 1.35%-4.62%, and the average recovery rate of each DAG was 73.9%-76.9%. It was found that the ratios of DAGs isomers in six extra-virgin olive oil and four refined olive oil were significantly different. This method was simple and easy to operate. It can be used to accurately determine DAGs isomers in olive oil. It provides technical supports for developing olive oil authenticity detection methods as well as establishing product standards. It also has guiding significance for portal and market regulations on imported extract virgin olive oil.
  • WU Xinye, LIU Xuan, BI Jinfeng, CAO Feng, ZHANG Biao, LI Xiao
    Food and Fermentation Industries. 2019, 45(10): 208-215. https://doi.org/10.13995/j.cnki.11-1802/ts.018355
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    In order to investigate the effects of storage time on volatile compounds in juices made from substandard apples, the volatile compounds in juices from Fuji and Qinguan substandard apple were measured by HS-SPME-GC-MS. The apple juices were stored at 25 ℃ for 1, 2, 4, 8, and 16 weeks. The results showed that both Fuji and Qinguan apple juices were dominated by ethyl butyrate, 2-methyl ethyl butyrate, butyl acetate, hexyl acetate, hexyl butyrate, amyl acetate, 1-butanol, 3-methyl-1- butanol, 1-hexanol, hexanal, (E)-hexenal, β-damascenone, and geranylacetone. The retention rates of volatile compounds in both juices were above 87% after 16-week-storage. Moreover, esters, alcohols and ketones showed decreasing trends, while aldehydes increased obviously over 16 weeks. Individual volatile compounds in both juices showed different change rules. Overall, the results can be used for utilizing aroma compounds in juices made from substandard apples as well as ensuring the juice quality.
  • ZHU Lisha, ZHANG Jing, ZHANG Yaohai, JIAO Bining
    Food and Fermentation Industries. 2019, 45(10): 216-224. https://doi.org/10.13995/j.cnki.11-1802/ts.019215
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    Sweet orange is the most widely cultivated citrus species in the world with very high nutritional values. In this study, 25 main varieties of orange in China were measured. The classification and contents of phenols in the peel, pulp, and juice of different kinds of orange (ordinary sweet orange, navel orange, and blood orange) were analyzed by ultra high performance liquid chromatography (UPLC). Besides, the relationship between bioactive compounds and varieties of oranges was discussed. The results showed that the contents of phenols were abundant and showed some differences in the peel, pulp, and juice of three basic types of orange. There were little differences in the types and contents of phenols in different types of orange, and also the changing patterns of phenols were the same. Moreover, Seike navel orange (Japan-81-1) had more abundant flavonoid content and Washington Sanguine had more abundant phenolic acids and therefore had high utilization value.
  • WANG Fengya, LIN Lin, LU Jianfeng, JIANG Shaotong
    Food and Fermentation Industries. 2019, 45(10): 225-232. https://doi.org/10.13995/j.cnki.11-1802/ts.018777
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    This study aimed to understand the application values of oil from precocious crabs. The physicochemical properties, fatty acids composition, contents of α-tocopherol and volatile compounds of the crab oil and four kinds of edible plant oils (peanut oil, soybean oil, corn oil, and sunflower seed oil) were compared. The results showed that the fatty acids compositions of the crab oil and peanut oil were similar, with oleic acid and linoleic acid as the main fatty acids. The crab oil and other four edible oils had little differences in physicochemical properties. The iodine value and saponification value of the crab oil were similar with sunflower seed oil. The content of α-tocopherol in the crab oil was 765.17 mg/kg. Moreover, 33 kinds of compounds were detected in the crab oil by SPME/GC/MS, mainly included aldehydes and alcohols etc. Additionally, the crab oil had unique flavor components compared to other four types of oils. Overall, there is a potential for developing and applying the oil from precocious crabs.
  • XU Huan, ZHENG Ya, YU Qunli, LIN Liang, CAO Hui, HAN Mingshan
    Food and Fermentation Industries. 2019, 45(10): 233-240. https://doi.org/10.13995/j.cnki.11-1802/ts.019152
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    This study aimed to explore the changes in volatile compounds during process of cured bovine liver. HS-SPME-GC-MS was used to qualitatively and semi-quantitatively analyze the volatile compounds of cured bovine liver processed for 0, 1, 2, 3, and 4 d. Factor analysis was used to analyze the selected flavor compounds. The results showed that a total of 71 kinds of volatile compounds were detected during processing. Among them, alcohols, aldehydes, and esters were characteristic volatile compounds. Besides, the relative contents of acidic compounds showed a significant decreasing trend (P<0.05), which indicated that the off-flavor and unpleasant smell of cured bovine liver reduced. The relative contents of esters and aldehydes increased significantly (P<0.05), which meant that the scent, oily and fatty flavor of the beef liver increased. Furthermore, the selected volatile compounds were classified into three categories: the products of fat oxidation, the degradation products of precursors, and Maillard reaction products.
  • YANG Mingquan, GAO Xianli, LIU Zhan, YU Xueting, HU Feng, ZHANG Junke, CHEN Sui
    Food and Fermentation Industries. 2019, 45(10): 241-246. https://doi.org/10.13995/j.cnki.11-1802/ts.019922
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    The secondary precipitation is a common problem for Chinese soy sauce production, which seriously affects its appearance, quality, and competitiveness. This review systematically analyzed the composition, formation mechanism, and removal technology of the secondary precipitate in Chinese soy sauce. The secondary precipitate mainly composed of proteins (the basic B3 polypeptide of soybean G4 protein and the acidic A1a polypeptide of soybean G1 protein), polysaccharides and NaCl. The strong hydrophobicity of protein is one of the key reasons to cause the formation of secondary precipitate in Chinese soy sauce. It would be practical to add co-flocculation and precipitation promoters or utilize ultrasound coupled fermentation before bottling in order to completely solve the problem. This review provides evidence and reference for developing new technologies to remove secondary precipitate in Chinese soy sauce.
  • WANG Qiming, TANG Yuwan, YANG Yaxuan, TANG Yu, LI Fuhua, ZHAO Jichun, MING Jian
    Food and Fermentation Industries. 2019, 45(10): 247-252. https://doi.org/10.13995/j.cnki.11-1802/ts.019016
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    As a natural antibacterial agent, plant polyphenols have attracted many attentions in the field of antibacterial film materials for its good antioxidant and antibacterial activity. Based on current researches on plant polyphenol-protein composite antimicrobial films, this article summarized the preparation principle, properties, and applications of antimicrobical protein films. The focus was to elucidate the effects of plant polyphenols on antibacterial activity, antioxidant activity, mechanical properties, barrier properties, and microstructure etc. of protein films. Furthermore, the prospects for developing plant polyphenol-protein antibacterial films were prospected to provide references for further investigation of applying plant polyphenol-protein antimicrobial films.
  • CAI Pingyao, WANG Jia, TAO Xiaoqi
    Food and Fermentation Industries. 2019, 45(10): 253-259. https://doi.org/10.13995/j.cnki.11-1802/ts.019073
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    Aminoglycosides are one of antibacterial drugs with a broad spectrum and highly effective. They have been widely used in aquaculture. However, aminoglycosides are ototoxic and nephrotoxic, their excessive use or abuse in livestock production will result in drug residues in animal-derived foods, which possesses a potential threat to human health. Therefore, it is imperative to establish a simple, fast, sensitive and accurate method to detect aminoglycosides. This review discussed the advantages and disadvantages of antibodies, aptamers, and molecularly imprinted polymers as biomolecular recognition components. It also introduced commonly used nanomaterials and microfluidics, highlighted the applications of biosensors based on different sensing principles in detecting aminoglycoside residues, including labeled electrochemical sensors, non-labeled electrochemical sensors, fluorescent aptamer sensors, liquid crystal aptamer sensors, piezoelectric crystal immunosensors, and cantilever aptamer sensors. This review aimed to provide reference for establishing a more ideal method to detect veterinary drug residues.
  • WANG Xingjie, LIU Aiping, AO Xiaolin, WU Yuanming, CHEN Rong, LIU Shuliang
    Food and Fermentation Industries. 2019, 45(10): 260-265. https://doi.org/10.13995/j.cnki.11-1802/ts.019750
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    Microbial contamination of vinegar is a main reason causing vinegar spoilage. Effective detection and control of contaminated microorganisms are the basis for ensuring the safety and further process optimization of vinegar making. This paper reviewed the causes, hazards, and types of microorganisms that contaminate vinegar, and summarized current detection methods and measures to control the microbial contamination. The open fermentation environment and using dirty containers and pipes are the main causes of flatulence, membrane formation, stickiness, and turbidity of vinegar. Traditional microbial culture detection methods have many drawbacks, whereas non-culture technology can meet the requirements of fast and accurate detection. In addition to common control measures such as heating and adding preservatives, technologies such as UV disinfection and membrane filtration have been gradually applied. This review prospected the future research direction of microorganisms that contaminate vinegar and provided reference and theoretical basis for in-depth study and effective control of such microorganisms.
  • HAN Haotian, LI Xiangyang, WU Peng
    Food and Fermentation Industries. 2019, 45(10): 266-271. https://doi.org/10.13995/j.cnki.11-1802/ts.018256
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    Steamed breads are one of the main daily staple foods in China. However, the taste of aged or deteriorated steam breads becomes worse, and their nutritional values also reduced. Therefore, preserving steamed breads has become an increasingly concerned issue. At present, anti-aging, antibacterial, and retaining flavor are three main aspects to preserve steamed breads. The aging of starch can be inhibited by using preservatives and anti-aging substances. Besides, physical, chemical, and biological methods can be adopted to inhibit the contamination of steamed breads by microorganisms. Moreover, by modifying the process of producing steamed breads can improve and maintain the flavor of steamed breads. This paper summarized the research progress on technologies that preserve steamed breads as well as their development trends. Additionally, the existing problems were mentioned along with some reasonable suggestions. This review provides theoretical reference for future development of preservation technologies to preserve steamed breads.
  • DUAN Guijiao, ZHANG Jianwei, ZHANG Zhibin, LUO Yanping
    Food and Fermentation Industries. 2019, 45(10): 272-277. https://doi.org/10.13995/j.cnki.11-1802/ts.018424
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    Nowadays, food safety is a serious issue that attracts people’s attention, with abusing illegal additives in particular. Therefore, it is urgent to find methods to detect such additives. In comparison to traditional methods that are difficult to operate, time-consuming and can damage samples easily, surface-enhanced raman spectroscopy (SERS) is easy to operate, fast, non-destructive, and needs small amounts of samples. This review summarized the research progress on SERS detecting illegal additives, such as β-receptor stimulants, nitrofurans, and malachite green etc. in foods and agricultural products. Additionally, the existing problems were analyzed, and further applications of SERS in the field of detecting food additives were discussed.