15 July 2019, Volume 45 Issue 13
    

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  • Production of γ-aminobutyric acid by Lactobacillus brevis and Lactobacillus plantarum and key relevant genes analysis
    HAN Xiao, YU Leilei, ZHAI Qixiao, CUI Shumao, ZHAO Jianxin, ZHANG Hao, TIAN Fengwei, CHEN Wei
    Food and Fermentation Industries. 2019, 45(13): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.020342
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    This study was conducted to study differences in γ-aminobutyric acid (GABA) production in Lactobacillus and the correlation between its yield and key genes expressions in the glutamate decarboxylase (GAD) system. The results showed that most GABA-producing strains belonged to L. brevis and L. plantarum. The transcriptional activities of GAD-related genes at different growth stages of L. brevis and L. plantarum were studied by qRT-PCR. It was found that the expression levels of gadB and gadC in L. brevis were similar and peaked at late logarithm or early stable phase. Therefore, the high-yield of GABA in L. brevis may be associated with high expressions of gadC and gadB. Moreover, the expression of gadB in L. plantarum was similar to that of L. brevis, but its GABA production had little correlation with gadB expression, which indicated that other factors might affect L. plantarum producing GABA. Overall, this study provides a theoretical basis for screening GABA-producing strains and regulating GAD gene expression in Lactobacillus as well as for optimizing GABA fermentation process.
  • Recombinant expression of phospholipase D and its application in synthesizing phosphatidylserine
    HOU Haijuan, GONG Jinsong , ZHAI Shen, XU Min, ZHOU Wenbin, CHEN Jiepeng, DUAN Lili, ZHANG Xiaomei, XU Zhenghong, SHI Jinsong
    Food and Fermentation Industries. 2019, 45(13): 9-14. https://doi.org/10.13995/j.cnki.11-1802/ts.020355
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    This study aimed to express recombinant phospholipase D (PLD) and explore its application in biocatalytic synthesis of phosphatidylserine (PS). The recombinant strain Escherichia coli BL21 (DE3)/pET-28a(+)-sspld was constructed, followed by optimizing its cultivation conditions to study its enzymatic properties. Besides, the preparation process of PS by the strain was also optimized. The results showed that a 60 kDa recombinant PLD was successfully expressed. The maximum activity of PLD produced reached 38.58 U/mL, which was 2.26-fold higher than that before optimization. Moreover, the optimum pH of PLD was 7.5 and its optimum reaction temperature was 60 ℃. Furthermore, the optimum reaction condition to prepare PS was as follows: reacted at 40 ℃ and dissolved 64 mg PC60 in 8 mL ethyl acetate and 160 mg L-ser in 4 mL PLD. Under this condition, the PS conversion rate was 28.0% and had the highest yield of 1.34 g/L. In conclusion, the recombinant strain exhibited favorable catalytic performance, which lays a foundation for enzymatic preparation of PS.
  • Effects of corn starch concentration on enzymatic preparation of linear malto-oligosaccharides
    CHEN Dianning, LI Caiming, GU Zhengbiao, HONG Yan, CHENG Li, LI Zhaofeng
    Food and Fermentation Industries. 2019, 45(13): 15-22. https://doi.org/10.13995/j.cnki.11-1802/ts.020364
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    Linear malto-oligosaccharides can be produced from corn starches by malto-oligosaccharides-forming amylase (Bst-MFAse). This study aimed to evaluate the effects of initial substrate concentration on producing linear malto-oligosaccharides by Bst-MFAse using the contents and yields of linear malto-oligosaccharides as indicators, followed by analyzing related mechanisms. The results showed that when the initial concentration of corn starch increased from 10% to 50% (w/w), the contents of linear malto-oligosaccharides and main products (maltopentaose and maltohexaose) increased gradually after hydrolyzing for 24 h. Besides, their contents reached the highest with 45% substrate, which were 344.47 and 192.33 mg/g, respectively. However, the yield of linear malto-oligosaccharides decreased gradually. This might be due to the increased substrate concentration enhanced the viscosity of the system during liquefaction and saccharification, which resulted in decreased water molecule mobility and significantly reduced free water amount. Additionally, MFAse had different action modes among different concentrations of corn starches, which could cause insufficient hydrolysis of corn starch molecules at high concentration. Overall, this study provides a reference for enzymatic preparation of linear malto-oligosaccharides in industries.
  • Expression and fermentation optimization of dye-decolorizing peroxidase from Thermobifida fusca
    ZHU Zhubing, SUN Yawu, TANG Lei
    Food and Fermentation Industries. 2019, 45(13): 23-30. https://doi.org/10.13995/j.cnki.11-1802/ts.019526
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    This study aimed to improve the catalytic ability of Thermobifida fusca dye-decolorizing peroxidase (TfuDyP) to degrade anthraquinone dyes. The recombinant plasmid pET-28a(+)-TfuDyP was transformed into Escherichia coli BL 21 for heterologous expression, and the fermentation conditions of recombinant TfuDyP was optimized. Additionally, the relationship between enzyme activity and heme saturation was analyzed. SDS-PAGE showed that the molecular weight of recombinant TfuDyP was 46 kDa. Moreover, induction with 0.3 mmol/L IPTG at 30 ℃ for 14 h was determined to be the optimal fermentation condition. Under this condition, the specific activity of TfuDyP was 27.9 U/g. Furthermore, hemin, 5-aminolevulinic acid (5-ALA), glutamic acid (Glu), FeCl2 and MnCl2 promoted the enzyme activity. There was a positive correlation between the increase in enzyme activity and heme saturation. Therefore, this study provides a theoretical basis for improving heme saturation by adding exogenous promoters and applying this in industrial fermentation of dye-decolorizing peroxidase.
  • Screening and characteristics of surfactin-producing Bacillus
    LI Yanlin, ZHANG Wei, LI Xiaoyu, LU Xinyi, CAO Yu
    Food and Fermentation Industries. 2019, 45(13): 31-37. https://doi.org/10.13995/j.cnki.11-1802/ts.019918
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    The surfactin producing strains were screened directionally using oil repellency, emulsifying ability and surface tension of the fermentation supernatant surfactant as preliminary screening parameters, and srfA gene for rescreening. A surfactin high-yield strain 41-3 utilizing brewer's spent grain (BSG) was screened by thin layer chromatography (TLC) qualitative analysis and ultra-performance liquid chromatography/electrospray ionization quadrupole time-of-flight high-resolution/mass spectrometry (UPLC-ESI/Q-TOF MS) quantitative analysis. The strain was identified as Bacillus subtilis, and different congeners of surfactin were analyzed. The surfactin yield of B. subtilis 41-3 was 541.32 mg/L in MSM medium, and C14 and C13 fatty-acid-chain surfactins were the two most abundant homologues, which accounted for 75% of total surfactin. When BSG was used as fermentation substrate, the yield of surfactin increased 1.38 times to 746.35 mg/L, and the surfactin synthesis shifted to long fatty-acid-chain surfactins, which indicated better biosurface activity. This study provides new ideas for surfactin-producing strain screening and new raw materials for surfactin production, as well as revealing a new way for comprehensive utilization of BSG.
  • Effects of pyruvate carboxylase on succinic acid accumulation in Saccharomyces cerevisiae
    CHEN Yuanyuan, CHENG Hui, LI Ningna, SU Ke, LI Jiayu, XIA Hualong, XU Guoqiang, ZHANG Liang
    Food and Fermentation Industries. 2019, 45(13): 38-44. https://doi.org/10.13995/j.cnki.11-1802/ts.018736
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    This study was constructed to explore the effects of pyruvate carboxylase as well as trace elements Ca2+ and biotin on succinic acid accumulation in Saccharomyces cerevisiae. The succinate dehydrogenase gene (SDH2) of S. cerevisiae was knocked out and pyruvate carboxylase gene (RoPYC) from Rhizopus oryzae was over-expressed. The results showed that the production of succinic acid increased by 75.45% from (0.011±0.002)g/L to (0.841±0.020)g/L. Moreover, it was found that Ca2+ promoted the growth of the cells but did not have effects on succinic acid accumulation. In comparison, 16, 32, 64, and 96 μg/L biotin enhanced the production of succinic acid by 75.04%, 84.26%, 69.28%, and 66.79%, respectively. Additionally, succinic acid production reached a maximum of (0.964±0.02)g/L when adding 32 μg/L biotin, and the activity of pyruvate carboxylase increased by 14.42%. This indicated that the increment of pyruvate carboxylase activity promoted the accumulation of succinic acid in S. cerevisiae. This study provides a new solution to the insufficient carbon flow in succinic acid synthesis in S. cerevisiae.
  • Metabolic engineering of Chinese rice wine Saccharomyces cerevisiae with reduced urea production by CRISPR/Cas9 system
    XIE Wenjuan, WU Dianhui, LI Xiaomin, CAI Guolin, XIE Guangfa, LU Jian
    Food and Fermentation Industries. 2019, 45(13): 45-51. https://doi.org/10.13995/j.cnki.11-1802/ts.020335
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    The low urea-producing Saccharomyces cerevisiae was constructed through metabolic engineering to reduce the content of urea and ethyl carbamate (EC) formation in Chinese rice wine. This study constructed the DUR3 gene expression cassette HOL-PGK1p-DUR3-PGK1t-HOR using fusion PCR and electro-transformed into S. cerevisiae NaDUR1,2-Δcar1 by CRISPR/Cas9 system to obtain the modified strain S. cerevisiae NaDUR1,2/DUR3-Δcar1 with overexpressed DUR3 gene. It showed that the content of urea in Chinese rice wine samples fermented by S. cerevisiae NaDUR1,2/DUR3-Δcar1 reduced by 92.1% and the concentration of EC decreased by 58.6% compared to those of S. cerevisiae Na. Moreover, the content of urea in Chinese rice wine samples fermented by S. cerevisiae NaDUR1,2/DUR3-Δcar1 reduced by 43.4% and the concentration of EC decreased by 16.2% compared to those of S. cerevisiae NaDUR1,2-Δcar1. These results indicated that overexpressed DUR3 could transfer urea from fermentation liquor into yeast cells, which was beneficial to reduce the urea content and EC formation in Chinese rice wine. Furthermore, using CRISPR/Cas9 system introduced no foreign resistant genes to the yeast. In conclusion, S. cerevisiae NaDUR1,2/DUR3-Δcar1 can potentially be applied in industrial production to eliminate the contents of urea and EC in Chinese rice wine.
  • Breed marine bacteria producing cold-active glucose oxidase and enzyme properties analysis
    LIU Chunying, HU Shansong, ZHANG Qingfang, LI Meiyu, YU Shuang, CHI Naiyu
    Food and Fermentation Industries. 2019, 45(13): 52-58. https://doi.org/10.13995/j.cnki.11-1802/ts.020359
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    This study aimed to obtain low-temperature glucose oxidase (GOD) producing bacteria, improve their enzyme-producing ability and study the properties of GOD. The low-temperature GOD producing strains were screened from sea sediments and identified. The strain with high yield of GOD was obtained by mutation breeding, and the properties of such GOD were studied. A strain 8-III with high yield of cold-active GOD was identified as Citrobacters sp. 8-III, and the activity of the GOD was 0.75 U/mL. Moreover, a mutant strain 8-III-a44 with high stability was obtained, the produced GOD activity was 1.77 U/mL, which was 2.36 times of that of strain 8-III. Furthermore, the optimal temperature and pH for the GOD produced by 8-III-a44 strain were 15 ℃ and 6.5, respectively. Besides, the enzyme was stable at 0-35 ?C, which indicated that it was a low-temperature enzyme. In addition, K+ and Ni2+ significantly promoted its activity. In conclusion, this study expands the source of GOD and lays a foundation for its applications in seafoods and feeds preservation.
  • Thermostability modification of Pantoea agglomerans phenylalanine aminomutase
    LIU Hui, ZHANG Weimiao, XU Jian, ZHOU Li, ZHOU Zhemin
    Food and Fermentation Industries. 2019, 45(13): 59-64. https://doi.org/10.13995/j.cnki.11-1802/ts.019924
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    Pantoea agglomerans phenylalanine aminomutase (PaPAM) catalyzes the conversion of α-phenylalanine to more valuable (S)-β-phenylalanine. However, its low enzyme activity and poor thermal stability limit its industrial application. In order to improve its thermostability and enzyme activity, this study reduced the flexibility of loops above the active center of PaPAM by mutating amino acids on the loops and amino acids at the interaction site to stabilize the active center structure. A mutant I91M with significantly improved thermostability was screened, which had 83% residual enzyme activity after incubating at 50 ℃ for 1 h, while the activity of wild-type enzyme only had 30% remained. These results are helpful for further studies and industrial applications of PaPAM.
  • Interactions between nine probiotics and mechanisms of cooperative symbiosis
    LIU Xueyun, YU Xin, HE Jiamin, GUO Jing, WANG Ping, WANG Zhongfen
    Food and Fermentation Industries. 2019, 45(13): 65-70. https://doi.org/10.13995/j.cnki.11-1802/ts.019868
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    This study was conducted to investigate the interactions and synergistic symbiosis among nine probiotics. The antagonistic tests of Lactobacillus delbruechii subsp. Bulgaricus, Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium lactis, Bifidobacterium bifidum, Lactobacillus casei, and Lactobacillus paracasei were carried out. Strains that had no antagonistic effects were mixed and fermented with 1% inoculation at a ratio of 1∶1. It was found that about 1/3 of the probiotics had antagonistic effects. However, S. thermophilus was synergistic with L. delbruechii subsp. Bulgaricus, L. acidophilus, and L. casei. Additionally, L. casei had synergistic interactions with L. acidophilus. Because Lactobacillus had strong ability to decompose proteins, it could produce a variety of amino acids to stimulate the growth of S. thermophilus. S. thermophilus could rapidly metabolize and produce lactic acid, formic acid, and CO2, etc. to promote the growth of Lactobacillus. This study provides a theoretical basis for developing probiotic mixed fermentation as well as for microbial preparations.
  • Dynamic changes of Thermoactinomyces and their functional genes in high temperature Daqu of Sesame-flavored Baijiu
    YU Xuejian, FENG Huijun, ZHAI Lei, BAI Xiubin, XU Ling, YU Panpan, CHENG Chi, YAO Su
    Food and Fermentation Industries. 2019, 45(13): 71-77. https://doi.org/10.13995/j.cnki.11-1802/ts.019959
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    This study was conducted to reveal the relationship between Thermoactinomyces as well as their functional genes and the physicochemical properties of Daqu which could provide technical support for analyzing the specific functions and directional control of microorganisms and high temperature Daqu in Baijiu fermentation. The diversity and dynamic changes of Thermoactinomyces and their functional genes in high temperature Daqu used in sesame-flavored Baijiu were investigated using metagenomic sequencing technology. The results showed that the relative abundance of Thermoactinomyces was significantly positively correlated with Daqu temperature. As Daqu temperature rising, the potential heat resistance genes, such as Clp (K03695), groEL (K04077), and pstB (K02036) in Thermoactinomyces enriched into dominant genes and were significantly positively correlated with Daqu temperature, which could effectively promote Thermoactinomyces surviving at high temperature. Moreover, the fermentation time of Daqu was significantly positively correlated with CZAy annotated genes, saccharification and esterification power. Glycosylhydrolases and glycosyltransferases genes were also positively correlated with saccharification and esterification power of Daqu significantly. These indicated that the abundance of Thermoactinomyces increased during the fermentation of Daqu, and the genes related to carbohydrate degradation were gradually enriched, which promoted the saccharification and esterification power of Daqu.
  • Classification and characteristics of typical fermented Mijiu based on physicochemical parameters and flavor components
    ZOU Lingbo, WANG Dong, YU Haiyan, ZHANG Lijun, XU Yan
    Food and Fermentation Industries. 2019, 45(13): 78-84. https://doi.org/10.13995/j.cnki.11-1802/ts.020421
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    There are many kinds of Mijiu products in China with different characteristics, therefore, exploring a reasonable classification method for Mijiu would be helpful to scientifically evaluate Mijiu. The classification and related characteristics of 10 typical Mijiu were studied by analyzing their physicochemical parameters, taste characteristics and volatile flavor components. Cluster analysis based on sugar and alcohol contents showed that Chinese Mijiu could be divided into two categories: low sugar high alcoholicity type and high sugar low alcoholicity type. This classification was more reasonable than that based only on sugar contents, and it was better correlated with the classification results based on volatile flavor components. Moreover, low sugar-high alcoholicity type Mijiu had higher alcohols and esters contents, while high sugar-low alcoholicity type Mijiu had less flavor components but relatively abundant aldehydes and furans. In conclusion, the analytical methods and results of this study can provide a basis for classifying Chinese Mijiu.
  • The effects of Bacillus coagulans B.C-39 compound microecological preparation against constipation in mice
    LIU Wenying, ZHAI Qixiao, TIAN Fengwei, ZHAO Jianxin, ZHANG Hao, CHEN Wei
    Food and Fermentation Industries. 2019, 45(13): 85-91. https://doi.org/10.13995/j.cnki.11-1802/ts.020212
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    A mouse model of loperamide-induced constipation was established to evaluate the effects of Bacillus coagulans B.C-39 spores containing oligofructose, galactooligosaccharides and inulin against constipation. A series of constipation related indicators were detected . The results showed that compared with the model group, the compound microecological preparation could significantly increase the fecal pellet numbers, fecal weight and water content of defecation. Meanwhile, the intestinal transit rate increased by 43.9%, and the first black stool defecation time was shortened by 125 minutes.The compound microecological preparation could also restore the levels of gastrointestinal regulatory peptides such as motilin (MTL), gastrin (Gas), endothelin (ET-1), somatostatin (SS), substance P (SP), and vasoactive intestinal peptide (VIP). Furthermore, feeding with compound microecological preparation increased the content of short chain fatty acids in mouse feces. These results showed that Bacillus coagulans B.C-39 compound microecological preparation could relieve constipation effectively.The results provide a theoretical basis for the development and application of Bacillus coagulans microecological preparations for relieving constipation.
  • Antibacterial activities and mechanisms of Paeonia suffruticosa Andr. buds extract against Pseudomonas aeruginosa
    ZHOU Yundong, ZHANG Yiling, ZONG Hong, LU Xinyao, ZHU Gebin, SHEN Wei
    Food and Fermentation Industries. 2019, 45(13): 92-97. https://doi.org/10.13995/j.cnki.11-1802/ts.020315
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    The aim of this study was to investigate the antibacterial activities and mechanisms of Paeonia suffruticosa Andr. buds extract against Pseudomonas aeruginosa. The antibacterial activities were evaluated by agar diffusion assay and microdilution method, and the mechanisms were investigated by determining the growth curves, membrane fatty acid composition, membrane protein fluorescence spectra and membrane permeability of cells, as well as changes in cell morphology. It was found that the growth of P. aeruginosa was inhibited by the extract, and the minimum inhibition concentration (MIC) and minimum bactericide concentration (MBC) were 3.13 and 6.25 mg/mL, respectively. The relative proportions of saturated fatty acids in cell membranes increased by 6.06% and 8.19% at MIC and MBC, respectively, while the relative proportions of monounsaturated fatty acid decreased by 5.17% and 6.91%, respectively, which resulted in a decrease in membrane fluidity. Moreover, the fluorescence intensities of Phe, Trp and Tyr residues in membrane proteins reduced, which indicated that the extract could change their conformations and cause membrane dysfunction. In addition, the extract could destroy the integrity of cell membrane and increase its permeability. In conclusion, Paeonia suffruticosa Andr. buds extract can be developed as a promising preservative.
  • Prediction model for shelf-life of Antarctic krill (Euphausia superba) stored at different temperatures
    YU Suoyin, YANG Jinqing, GE Yu, WENG Shiyu, LEI Tao, YU Chenghua, LU Zhiyun, BAO Jianqiang
    Food and Fermentation Industries. 2019, 45(13): 98-104. https://doi.org/10.13995/j.cnki.11-1802/ts.019450
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    In order to study changes in quality and shelf life of Antarctic krill (Euphausia superba) during frozen storage, its sensory evaluation, water-holding capacity (WHC), total viable count (TVC), and TVB-N were tested at -18, -25, -30, and -50 ℃, respectively. The kinetic models of sensory evaluation, WHC, TVC, and T-VBN with respect to storage time and temperature were developed based on Arrhenius equation. Combined linear regression analysis with Arrhenius equation showed that sensory evaluation, WHC, and TVB-N of Antarctic krill belonged to ‘0’, ‘1’ and ‘1’ order reactions, respectively. Although TVC was ‘1’ order reactions, the predictive model established was not ideal. Moreover, the model was validated according to sensory indicators and TVB-N second grade freshness standard (25 mg/100g). The results showed that the model of WHC could successfully predict the shelf-life at -30--18 ℃, and the model of TVB-N could well reflect the shelf-life at -50--18 ℃ with ±10.0% relative errors. In conclusion, these results can provide a basis for justifying the shelf-life of edible Antarctic krill in the future.
  • Preparation and application of vat starter of yak milk Streptococcus thermophilus
    LIU Gang, LIANG Qi, SONG Xuemei, ZHANG yan
    Food and Fermentation Industries. 2019, 45(13): 105-112. https://doi.org/10.13995/j.cnki.11-1802/ts.020159
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    In order to prepare an excellent yak milk vat starter, the amounts of skimmed milk, glycerin, trehalose and sodium glutamate added were used as single factors for orthogonal test to optimize the strain protectant. The starter was vacuum-packed and its fermentation condition was measured by two national food inspection standards, digital rotational viscometers and professional sensory evaluation. The results showed that the strain grew the best when centrifuged at 6 000 r/min for 10 min and pre-frozen at -20°C in a pH 6.86 buffer. Moreover, the survival rate of the strain was 90.08% and the fermentation performance of the starter was the best when adding 120 g/L skimmed milk, 10 g/L sodium glutamate, 60 g/L glycerin and 80 g/L trehalose. Furthermore, the yoghurt produced with this agent had characteristics of high viable bacteria, excellent fermentation performance, high viscosity, and improved flavor and texture of yak milk.
  • Optimization of preparation process of yak blood antioxidant oligopeptides and preliminary study of anti-hypoxia activity
    XIAO Lan, HE Peiyun, XIE Qiao, DU Xin, LI Cheng
    Food and Fermentation Industries. 2019, 45(13): 113-120. https://doi.org/10.13995/j.cnki.11-1802/ts.016512
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    In order to simplify the preparation process of yak blood antioxidant oligopeptides and study their antihypoxic activity, yak blood antioxidant oligopeptides were prepared by bacteria enzyme combined fermentation, 5 kDa and 1 kDa ultrafiltration classification, the anti-hypoxia activities were evaluated by atmospheric hypoxia tolerance test and sodium nitrite poisoning survival test. The results showed that yak blood antioxidant oligopeptides had good antioxidant activity in vitro, ·OH scavenging ability, DPPH· scavenging activity, total antioxidant ability, total reducing power and lipid peroxidation inhibition were significantly better than commercial soybean oligopeptides in vitro (P<0.01); different doses of yak blood antioxidant oligopeptides prolonged the survival time of mice under normal pressure hypoxia and sodium nitrite poisoning to varying degrees, and dose-dependent.In conclusion, yak blood antioxidant oligopeptides could be used as a natural antioxidant, and could improve the ability of mice to resist hypoxic stress, and the mechanism of anti-hypoxia could be further studied.
  • Effects of Eurotium cristatum fermentation on main quality components and flavor of Salvia plebeia tea
    YANG Lina , WU Kaiwei, XU Qingying,WANG Ruyi, QU Ge,WU Haotong, ZHU Lijie, MA Tao
    Food and Fermentation Industries. 2019, 45(13): 121-125. https://doi.org/10.13995/j.cnki.11-1802/ts.019965
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    Eurotium cristatum was used as the starter culture to ferment Salvia plebeia, the variations of main components in Salvia plebeia tea at different fermentation times were determined. Besides, the flavors of Salvia plebeia tea before and after fermentation were analyzed by electronic nose and electronic tongue. The results showed that tea polyphenols, amino acids and soluble sugar decreased by 31.9%, 36.3%, and 25.2%, respectively. In comparison, theaflavins, thearubigins and theabrownin increased 3.02, 1.73, and 1.29 times, respectively, during fermentation process. Moreover, the flavor of Salvia plebeia tea showed clear differences before and after fermentation, as the bitter and astringent tastes of the tea decreased. For the first time, this study produced functional fermented tea from Salvia plebeia by E. cristatum fermentation, which lays a good foundation for Salvia plebeia tea commercialization.
  • Dynamic changes in microbial community during natural fermentation of Lycium Ruthenicum Murr. enzymes
    GAO Qingchao, CHANG Yingjiu, MA Rong, CAO Xiaohai, WANG Shulin
    Food and Fermentation Industries. 2019, 45(13): 126-133. https://doi.org/10.13995/j.cnki.11-1802/ts.020333
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    In order to explore changes in microbial community during natural fermentation of Lycium ruthenicum Murr. enzymes, the community composition and diversity of Lycium ruthenicum Murr. enzymes at different fermentation stages were analyzed by Illumina MiSeq high-throughput sequencing technology. The results showed that the diversity and abundance of bacterial community in Lycium ruthenicum Murr. enzymes were relatively high during 0-20 d of the fermentation process, and fungal communities were relatively diverse and abundant during 30-50 d of the fermentation. Before fermentation, the main bacteria were Pantoea, while the species of fungi were more complicated with many unclassified, and Alternaria was a large part of the known fungi. The main dominant bacteria during natural fermentation were Lactobacillus, and the main dominant fungi were Ascomycota and Basidiomycota. After 60 d of fermentation, the main bacteria were Lactobacillus, and the main fungi were Saccharomyces. This study provides a direction for regulating microbial community when fermenting Lycium ruthenicum Murr. enzymes in order to develop functional foods of Lycium ruthenicum Murr with high added-value.
  • Composition and antioxidant activity of polysaccharides extracted from buckwheat husk
    LIU Yao, WANG Xinran, ZHAO Yue, LI Linqiang
    Food and Fermentation Industries. 2019, 45(13): 134-140. https://doi.org/10.13995/j.cnki.11-1802/ts.019678
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    The temperature and ethanol concentration to preferably extract buckwheat husk polysaccharides were screened, followed by observing the morphology and composition of the polysaccharides. Besides, the antioxidative capacity of the polysaccharides was determined by potassium ferricyanide assay, hydroxyl radical assay, and DPPHo assay. The results showed that the yield of crude polysaccharides was significantly higher at 80 ℃ and 90 ℃ (P<0.05), and temperature had no significant effects on functional groups of polysaccharides. Moreover, the precipitate amounts of crude polysaccharides were significantly higher with 95% ethanol (P<0.05). The polysaccharides had floc and chain shapes, and they had strong ultraviolet absorption at 192 nm. The primary monosaccharide compositions of the polysaccharides were mannose, ribose, glucuronic acid, glucose, galactose, and arabinose, with a mass fraction of 6.47%, 1.18%, 9.66%, 52.63%, 17.26%, and 12.8%, respectively. Furthermore, the polysaccharides had significant concentration-dependent antioxidative effects (P<0.05). In conclusion, buckwheat husk polysaccharides compose of six monosaccharides, and they have good antioxidant activity and can therefore be used as a natural antioxidant.
  • Fraction extraction and physiochemical properties of Chia (Salvia hispanica) seed oil, polyphenols, and aromatic water
    WEN Ning, LI Xiaopeng, TAO Ningping
    Food and Fermentation Industries. 2019, 45(13): 141-147. https://doi.org/10.13995/j.cnki.11-1802/ts.019709
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    In order to improve the utilization value of Chia (Salvia hispanica) seed cake, chia seed oil, polyphenols, and aroma water were extracted by supercritical CO2 extraction, flash extraction, and steam distillation, respectively, and their physicochemical properties were analyzed. The results showed that the yield of chia seed oil was 8.92% when extracted at 80 ℃ and 408 bar for 2 h. The chia seed oil obtained was pale yellow with light smell, and it had no crystal. Its density was 0.932 2 g/mL, and its refractive index, acid value, and saponification value were 1.479, 0.183 2[(KOH/(mg/g)], and 186.50 mg/g, respectively. Moreover, the chia seed oil had the highest contents of α-linolenic and linoleic acid, and unsaturated fatty acids accounted for 98.60%. Furthermore, a total of 24 volatile components were identified from the oil, and aromatic hydrocarbons and alkanes were the most abundant. There were 7.25 mg/g polyphenols extracted from the oil when extracted with 70% ethanol, the material to liquid ratio was 1∶25, used 50 V extraction voltage and extracted for 2 min. In addition, the chia seed aromatic water contained 28 kinds of volatile components, which were mainly diisobutyl phthalate and phenylacetaldehyde. In conclusion, chia seed oil, polyphenols, and aromatic water can be used in chemistry and cosmetic fields as well as others. This study provides new ideas for comprehensive utilization of Chia seeds.
  • Effects of steaming on physicochemical and structural properties of tartary buckwheat flour
    LI Rui, LI Yunlong, HOU Liran, LIU Xiaoqing, TANG Shangwen, HUO Yinqiang
    Food and Fermentation Industries. 2019, 45(13): 148-153. https://doi.org/10.13995/j.cnki.11-1802/ts.019047
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    This study investigated the effects of steaming on physicochemical properties and structure of tartary buckwheat flour. The color parameters and pasting properties of tartary buckwheat flour before and after steaming were measured, and mechanisms of changes in starches and protein structures were also revealed. The results showed that steaming increased the particle size of the flour slightly, while starches had decreased crystallinity and short-range ordered structure. Moreover, some α-helix and β-sheet conformations of proteins in the flour transformed to random coils. Furthermore, steaming decreased the brightness and redness values of the flour, while the whiteness and yellowness values increased. In addition, steaming decreased the peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity of the flour, while the pasting temperature increased. In conclusion, steaming partially gelatinized starches and deformed proteins in tartary buckwheat flour, which improved the color of the flour as well as the stability of the paste.
  • Qualitative analysis, isolation and antioxidant activity of anthocyanins in purple sweet potato
    HAN Hao, LIU Minghui, ZHAO Yangyang, LIU Luole, CHEN Zhiyuan, QI Shanshan, LIANG Yinku
    Food and Fermentation Industries. 2019, 45(13): 154-159. https://doi.org/10.13995/j.cnki.11-1802/ts.019392
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Ultra performance liquid chromatography-triple quadrupole mass spectrometry (UPLC-MS/MS) was used to identify and analyze chemical structures of anthocyanins in purple sweet potato. There were 12 types of anthocyanins detected and could be divided into three main categories: cyanidins, peonidins, and delphinidins. Peonidin-3-(caffeoyl-p-hydroxybenzoyl-sophoroside)-5-glucoside was the major component, which was then isolated and purified by AB-8 macroporous resin, polyamide and dextran gel column, and the purity was up to 98%. Moreover, the antioxidant activity of the purified peonidin-3-(caffeoyl-p-hydroxybenzoyl-sophoroside)-5-glucoside was determined by folin-phenol reagent method and its scavenging effect on DPPH free radicals. The results showed that its antioxidant activity was positively dose-dependent, and acyl anthocyanins had higher activity than non-acyl anthocyanins with the same aglycone, which may be due to the presence of caffeic acid and p-hydroxybenzoic acid in their structures. Overall, this research lays a foundation for qualitative analysis, isolation and studying antioxidant activities of anthocyanins in purple sweet potato.
  • Optimized color protection technology for walnut flower
    LIU Jiang, WANG Zhenxing, KAN Huan, LI Zhengdong, HAN Qiang, MU Honglei, GAO Haiyan, PENG Mingshun, ZHANG Xuechun
    Food and Fermentation Industries. 2019, 45(13): 160-165. https://doi.org/10.13995/j.cnki.11-1802/ts.019864
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    Walnut flower is one of special vegetables in Southwest China. However, changes in physicochemical properties of walnut flower lead to browning and other negative effects during its processing and storage, and using color retention agents is one of effective ways to prevent browning. This study used color difference and browning level as indicators to investigate the color protective effects of zinc acetate, disodium edetate, sodium carbonate, ascorbic acid, calcium chloride, and L-cysteine on walnut flowers. Besides, the optimum formula of compounded color retention agent was determined. The results showed that the optimum compounded color retention agent composed of equivalent amount of disodium edetate and calcium chloride. The agent had the best effect at 5.23 mg/mL when soaked at 25.5 ℃ for 2.3 h. Under this condition, the color difference and browning level of the flower were 5.26 and 0.49, respectively. This study obtained the optimum formulation and processing condition for protecting the color of walnut flower, which is helpful for utilizing and processing walnut flower.
  • Effects of different packaging materials and airtight storage on storage quality of rapeseeds
    XING Shengping, FU Xiaoji, FU jiangfan, MIN Hua, CHEN Zhihui, XIONG Huiwei, LIU Guangxian, ZHOU Jinying, WANG Sen
    Food and Fermentation Industries. 2019, 45(13): 166-170. https://doi.org/10.13995/j.cnki.11-1802/ts.019719
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    Woven bags, polyethylene film bags, composite film bags, and aluminum foil film bags were used to store rapeseeds airtightly, and the effects of using desiccants, carbon dioxide aeration, and deoxidizers on the acid value and peroxide value of rapeseeds were investigated. The results showed that the quality of rapeseed was closely related to the oxygen permeability and water permeability of packaging materials, among which, aluminum foil film bag and composite film bag were ideal packaging materials for airtight storage. Although desiccants had no obvious effects on acid and peroxide values of rapeseeds, they maintained the seed germination rate during storage extremely significant. Moreover, it was found that deoxidizers had the best preservative effects, followed by carbon dioxide. This study found suitable airtight storage methods and packing materials for rapeseeds, which provides effective techniques and methods for long-term storage of rapeseeds and also provides a reference for storing other raw materials that are rich in oil and protein.
  • Optimization of hot water treatment conditions to reducing chilling injury of postharvest cucumber during low temperature storage
    AI Wenting, JIANG Xue, ZHANG Min, SHAO Tingting, LIU Wei, ZHAO Yuxuan, HAO Shuang, LI Jianguo
    Food and Fermentation Industries. 2019, 45(13): 171-177. https://doi.org/10.13995/j.cnki.11-1802/ts.019802
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    In order to explore the optimal treatment conditions of hot water treatment to reducing chilling injury of cucumber, cucumber "Shen Qing" was used as the experimental materials, and the electrolyte leakage rate was used as index of chilling injury, and the model was established by three factors quadratic regression orthogonal rotating combination design. The regression equations of electrolyte leakage rate on heat shock temperature x1, heat shock time x2 and storage time x3 were obtained: Y=68.949 082-2.228 748×x1-0.535 663×x2-0.341 434×x3+ 0.028 857×x21+0.008 162×x22+0.082 827×x23. The results showed that the optimal heat shock temperature was 37.5 ℃, the optimal heat shock time was 24 min. The electrolyte leakage rate of cucumber fruit that be stored in the cold storage at 4 ℃ and 85% humidity for 5 days after heat shock treatment was 25.13%, and the relative error with theoretical value was 1.21%, which was 34.07% higher than that of untreated cucumber, indicating that the method was stable and reliable. The experiment optimized the cold chilling parameters in low temperature storage of cucumber fruit by hot water treatment, and the established model was stable and feasible, which provided a certain experimental reference and theoretical basis for the improvement of cold resistance of cucumber fruit and the prevention and control of cold sensitive fruit and vegetable.
  • Effects of different storage temperatures on postharvest physiological quality and antioxidative capacity of Actinidia arguta
    GU Sitong, JIANG Aili, LI Xianmin, JIN Hua, HU Wenzhong
    Food and Fermentation Industries. 2019, 45(13): 178-184. https://doi.org/10.13995/j.cnki.11-1802/ts.019399
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    This study aimed to discuss the effects of different storage temperatures on postharvest physiological quality and antioxidant enzyme activities of Actinidia arguta. Actinidia arguta was stored at 0, 5 and 10 ℃, respectively, and relevant indicators during storage were determined. The results showed that compared against fruits stored at 5 and 10 ℃, Actinidia arguta stored at 0 ℃ significantly inhibited the browning rate and respiration intensity, and the fruits maintained higher firmness and contents of vitamin C, glutathione, and flavonoids. In addition, stored at 0 ℃ inhibited increases in relative conductivity, malondialdehyde content, peroxidase and polyphenol oxidase activities. Besides, 0 ℃ greatly maintained relatively high activities of superoxide dismutase, catalase, and glutathione reductase. In conclusion, stored at 0 ℃ can maintain a good quality of post-harvest Actinidia arguta.
  • Effects of oxidized corn starch and acetylsalicylic acid combined coating on storage property of bartlett pear
    WANG Yi, YU Guangwei, BI Yang, LI Yongcai, HE Shaokai
    Food and Fermentation Industries. 2019, 45(13): 185-190. https://doi.org/10.13995/J.CNKI.11-1802/TS.019427
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    This study investigated the effects of individual and combined coating of 30 g/L oxidized corn starch and 1 mmol/L acetylsalicylic acid (ASA) on the storage property of bartlett pear at 0 ℃ and 85%-90% relative humidity. The results showed that ASA alone delayed the increase in weight loss and decrease in hue angle h0 during storage, but it had no significant effects on other indexes. When coated oxidized corn starch individually or in combination with ASA, both treatments effectively delayed the increase in weight loss and decrease in firmness, and maintained the color of peel. Moreover, both treatments inhibited the respiration rate of fruits, and combined treatment effectively delayed the respiration peak and inhibited malondialdehyde accumulation. However, the contents of total soluble solid and titratable acidity had no significant difference from the control. In conclusion, the combined treatment showed the best preservative effect, therefore, oxidized corn starch combined with ASA coating treatment can be used as a potential preservation technology to maintain postharvest quality of bartlett pear.
  • Effects of harvest maturity on storage quality and antioxidative capacity of Taoxi pomelo
    LI Hongxiang, MA Qiaoli, LIN Xiong, LIAO Xiaona, ZENG Pingzhang, CHEN Jinyin
    Food and Fermentation Industries. 2019, 45(13): 191-198. https://doi.org/10.13995/j.cnki.11-1802/ts.019272
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    In order to select the optimum harvest maturity for long-term storage of Taoxi pomelo, fruits were collected after 178 d, 192 d and 208 d of anthesis, which were harvest period I, II and III, respectively. The fruit quality was compared during 180 d storage. The results showed that the weight loss rate of fruits harvested during period III was lower than others, while the juice yield had opposite results. Moreover, the rot rates of fruits harvested during period I and III were lower than that of period II. Besides, fruits harvested during period III had the highest lightness but lowest citrus color index. No differences were observed among fruits harvested during three periods regarding their edible rates. Furthermore, the total sugar content of fruits harvested during period III was higher, and the total soluble solids contents of fruits harvested during period II and III were higher than that during period I. Additionally, stage III fruits had the lowest titratable acids contents (except on day 30) and had the highest ratio of sugar to acid. The VC content in fruits harvested during period II and III were higher when stored for 60-90 d, and the SOD activity of stage III fruits was significantly higher on day 120. In addition, the POD activity was higher in stage I and III fruits. In conclusion, fruits harvested on 208 d after anthesis and marketed within 120 d of storage would have attractive appearance and acceptable flavor.
  • Effect of acetylated hydroxypropyl waxy corn starch on quality of quick-frozen rice dumplings
    YANG Shixiong, ZHANG Lin, ZHANG Xuemei, LI Xue, LIANG Yexing, ZHANG Huanhuan, GAO Feihu
    Food and Fermentation Industries. 2019, 45(13): 199-205. https://doi.org/10.13995/j.cnki.11-1802/ts.019873
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    In order to improve the quality of quick-frozen rice dumplings, the effects of acetylated hydroxypropyl waxy corn starch (AHWCS) on cooking, texture and sensory quality of quick-frozen rice dumplings were investigated. The results showed that when the mass fraction was 20% AHWCS, the weight loss of quick-frozen rice dumplings was 9.95%, the cooking loss rate was 0.93%, the freezing cracking rate was the lowest, and the light transmittance of soup was the highest at 7.43%; In texture characteristics, the hardness and chewiness were low, the texture was soft and the elasticity was the highest; In terms of sensory quality, rice dumplings had smooth surface and bright color, but also had soft taste and strong glutinous rice fragrance, the highest sensory score was 90.67. rice dumplings had the best quality. Therefore, adding appropriate proportion of AHWCS can effectively improve the quality of quick-frozen rice dumplings, which provides a basis for its application in quick-frozen food research.
  • Dynamic changes of main components of sesame during germination
    ZHANG Lixia, SUN Qiang, LU Xin, SONG Guohui, MA Lin, HUANG Jinian, WEI Songli, SUN Xiaojing
    Food and Fermentation Industries. 2019, 45(13): 206-211. https://doi.org/10.13995/j.cnki.11-1802/ts.019197
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    To investigate the variation of main components of sesame during the germination process, in addition to proximate analysis, gas chromatography, amino acid analyzer and liquid chromatography were used to determine the changes in composition and contents of sesame fatty acid, amino acid and lignin, and the quality of sesame oil was evaluated. The results showed that as the germination time prolonged, the crude protein content was firstly decreased, and then increased followed by increased; the crude fat content decreased from 58.5% at the initial stage of germination to 27.2% at 96 h; the relative content of linoleic acid and linolenic acid rose firstly and then decreased, the highest relative content of above fatty acid were 45.30% and 0.79% respectively at the 6 h of germination; content of essential amino acids and content of acidic amino acids increased, while content of the non-essential amino acids and content of basic amino acids dropped; the sesamolin content kept a downward trend, but the sesamin content gradually decreased after the slight increase at the early germination stage; the acid value and peroxide value of sesame oil continued to increase. The above changes can provide theoretical basis and data support for the development of germinated sesame food.
  • Rapid determination of hemin in foods by ultra-high performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry
    LI Weili, WU Yao, LIU Yushu, YU Hui, REN Yanjiao, ZHOU Wenhua, WU Tao
    Food and Fermentation Industries. 2019, 45(13): 212-216. https://doi.org/10.13995/j.cnki.11-1802/ts.019293
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A rapid and sensitive qualitative and quantitative analysis method for hemin by ultra-high performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UHPLC-QTOF-MS) was established. The electrospray ion source was used for studying hemin at mass spectrometry multiple reaction monitoring positive ion mode. The characteristic ion pair with the strongest hemin signal was 616→557, and there was a good linear relationship in the range of 2.5-100 mg/L. The detection and quantitation limits of the method were 1.25 μg/L and 4.0 μg/L, respectively. The recovery rate ranged from 80.65% to 102.99%, and the precision was 3.84%. The results show that the method has high recovery rate and good precision, and therefore can be effectively used for quantitative and qualitative analysis of hemin in health care products.
  • Characteristic aroma components of red pitaya wine
    LI Kai, WANG Jinjing, LI Yongxian, LI Qi
    Food and Fermentation Industries. 2019, 45(13): 217-223. https://doi.org/10.13995/j.cnki.11-1802/ts.019893
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The objective of this study was to investigate the characteristic aroma compounds in red pitaya wine. SPME-GC-MS combined with gas chromatography-olfactometry (GC-O) and odor active values (OAV) were applied. It was found that the main aroma components in home-made pitaya wine were ethyl caproate (OAV=276.45, the same as below), isoamyl acetate (103.54), ethyl octoate (50.45), isoamyl alcohol (4.32), ethyl acetate (3.50), and phenylethanol (3.36). Ethyl caproate (95.41), isoamyl acetate (41.97), diethyl succinate (19.00), ethyl acetate (12.12), ethyl caprylate (11.67), and isoamyl alcohol (4.36) were the main components in commercial pitaya wine 1. Ethyl caproate (53.80), diethyl succinate (25.08), isoamyl acetate (17.64), and ethyl acetate (16.55) were the main components in commercial pitaya wine 2.This study analyzed the characteristic aroma compounds in red pitaya wine for the first time and clarified the contribution degree of these compounds to wine flavor, which provides a theoretical basis for quality control and promotion of red pitaya wine.
  • Characteristic volatile compounds in yak butter determined by simultaneous distillation extraction combined with GC/MS
    ZHA Xiqiongda, LIU Ji’ai, CAO Yewei, WANG Jun
    Food and Fermentation Industries. 2019, 45(13): 224-231. https://doi.org/10.13995/j.cnki.11-1802/ts.019294
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    This study extracted and analyzed volatile compounds in yak butter and other similar dairy products by simultaneous distillation extraction combined with GC-MS. There were 65 volatile compounds identified from yak butter, and ethyl lactate, ethyl caprylate, and ethyl caprate were important characteristic volatile compositions. A quantitative analysis method for these three substances was established, and the linear range was 1.0-50.0 μg/mL for all with R2≥0.997. The detection limits of ethyl lactate, ethyl caprylate, and ethyl caprate were 0.13 μg/kg, 0.18 μg/kg, and 0.17 μg/kg, respectively, and their recovery rates were 86.7%-104.7%, 89.3%-98.4%, and 83.3%-89.5%, respectively. The RSD of the method was less than 2.1%. Besides, the measurable ranges of ethyl lactate, ethyl caprylate, and ethyl caprate in yak butter by this method were 0.54-5.14 mg/kg, 0.28-2.20 mg/kg, and 0.34-3.84 mg/kg, respectively. The method can effectively eliminate interferences from the complex matrix of yak butter, which resulted its high sensitivity and good accuracy. This study provides a key reference for distinguishing yak butter from other similar dairy products, as well as evaluating the flavor quality of different yak butter.
  • Optimization of composite improver for Lycium barbarum bread and evaluation of its multiple quality variables
    ZHANG Huaiyu, SHEN Shishuang, ZHANG Hao, Lin Qin, XIANG Aiyuan, PU Xiaoju, WANG Junjie
    Food and Fermentation Industries. 2019, 45(13): 232-241. https://doi.org/10.13995/j.cnki.11-1802/ts.019270
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to study the effects of improvers on baking quality of Lycium barbarum bread, differences in qualities between improved Lycium barbarum bread, Lycium barbarum bread, and the blank were compared quantitatively by principal component analysis (PCA). The results showed that the optimized composite improver was based on flour and composed of 2.0 g/100 g wheat gluten, 0.4 g/100 g sodium stearyl lactate, 16.4 mg/100 g Vc, and 19.5 mg/100 g glucose oxidase. The specific volume and the height to diameter ratio of improved bread with optimal composite improver were 1.34 and 1.11 times higher than the blank, and 1.06 and 1.15 times higher than Lycium barbarum bread, respectively. The moisture loss rate and the hardness rising rate of the improved bread during storage were significantly lower than the others. PCA indicated that the elastic flexibility, adhesiveness, bread appearance, and tissue structure etc. of the blank and Lycium barbarum bread began to decline after storing for 3 d. Additionally, their hardness and cohesiveness increased significantly, and their surface color became dark. In comparison, the improved bread had apparent better quality. This study provides practical guidance for developing nutritious Lycium barbarum bread.
  • Mass transfer and microstructure of packaging during high pressure processing
    LU Wanqiu, LU Lixin, TANG Yali, YUAN Long, PAN Liao
    Food and Fermentation Industries. 2019, 45(13): 242-249. https://doi.org/10.13995/j.cnki.11-1802/ts.019249
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    High pressure processing (HPP) is a newly developed non-thermal food processing technique that can effectively sterilize foods and blunt enzymes as well as preserving food flavor and nutrients. It is vital to evaluate the effects of HPP on mass transfer (i.e. migration, sorption and permeation) of packaging materials to ensure the safety of HPP foods. Therefore, this paper reviewed the research progress on mass transfer of packaging during HPP. It was concluded that the conditions of HPP, the composition of packaging materials, nature of permeants, as well as foods are factors that affect mass transfer of packaging under HPP. Moreover, the mechanisms of slow diffusion of permeants in packaging materials under HPP that results reduced mass transfer were discussed by clarifying the influences of HPP on the microstructure of packaging. It was found that HPP packaging had enhanced molecular chains interactions and reduced free volume of packaging etc. Additionally, the research prospects of the safety of HPP food packaging were proposed to provide references for researching mass transfer, design and application of HPP packaging.
  • Biological activities and delivery systems of astaxanthin
    JIANG Yanrong, LIU Kaikai, QI Xiaoying, NIU Ning, HAO Zhina, HU Jianen, LU Hang, ZHAO Hui
    Food and Fermentation Industries. 2019, 45(13): 250-256. https://doi.org/10.13995/j.cnki.11-1802/ts.019883
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    Astaxanthin is a novel powerful antioxidant that not only has strong antioxidant ability, but also has anti-inflammatory, anti-diabetic, anti-tumor effects and other biological activities. However, its poor solubility in water and chemical instability limit its applications in functional foods and medicines. In recent years, many studies have been conducted to study delivery systems in order to reduce the degradation rate of astaxanthin and improve its bioavailability and expand its application range. By considering the biological activities of astaxanthin, this review summarized the loading characteristics of different delivery systems. It was found that choosing a suitable delivery system can effectively improve the biological activities of astaxanthin, which has significant importance for improving the stability and utilizing rate of astaxanthin. Additionally, this review provides certain reference for realizing target transportation and absorption of astaxanthin.
  • Methods and mechanisms for killing Bacillus: a review
    LIU Renjie, LIANG Shan, LI Zhe, PIAO Chunhong
    Food and Fermentation Industries. 2019, 45(13): 257-261. https://doi.org/10.13995/j.cnki.11-1802/ts.020370
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    Bacillus can produce endogenous spores under adverse conditions. As the spore wall is thick and has strong resistance to external environment, therefore, Bacillus is difficult to be killed by conventional sterilization methods. The nutrient cells produced in foods when spores germinating seriously affect food safety and threaten consumers' health. Based on the damages caused by Bacillus, this paper analyzed various sterilization methods, such as heating, high pressure, gas sterilization, chemical sterilization, and germination sterilization etc. The effects of these methods were compared and their advantages and disadvantages to kill Bacillus were analyzed. Besides, the effects of membrane receptors, ion channels, nuclear proteins and enzymes on Bacillus were pointed out, in order to provide theoretical reference and technical support for researching and controlling Bacillus.
  • Characterization methods for investigating interaction mechanisms between plant polyphenols and proteins: a review
    LI Chunyi, TIAN Yong, YANG Yaxuan, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian
    Food and Fermentation Industries. 2019, 45(13): 262-268. https://doi.org/10.13995/j.cnki.11-1802/ts.019884
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    Polyphenols are functional active ingredients in foods that promote human health. Their functional roles are closely related to their interactions between other nutrients in food, such as proteins and polysaccharides. In order to study interactions and changes in functional nutrients during food processing, this paper reviewed interactions between polyphenols and proteins, as well as the interaction mechanisms and characterization methods, including fluorescence spectroscopy, FT-IR, raman spectroscopy, circular dichroism spectroscopy, isothermal titration calorimetry, nuclear magnetic resonance, atomic force microscopy, laser scanning confocal microscope, molecular docking, and molecular dynamic simulation, etc. The review found that interactions between polyphenols and proteins are mainly by hydrogen bonds, hydrophobic interactions, electrostatic interactions, and van der Waals force. Besides, using a variety of characterization methods can fully analyze the mechanisms between plant polyphenols and proteins.
  • Research progress on red wine astringency
    YUAN Huanhuan, WANG Xiaoyu, CHEN Tongguo, LEI Xiaoqing, ZHAO Pengtao, TIAN Chengrui
    Food and Fermentation Industries. 2019, 45(13): 269-274. https://doi.org/10.13995/j.cnki.11-1802/ts.019673
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    Astringency is a key factor that influences the sensory property and inner quality of red wine, therefore, this review aimed to provide reference for improving the quality of red wine. This review systematically analyzed the astringent components in red wine, the mechanism of producing astringent taste, factors that affect astringent intensity and quality, and also methods to analyze astringency. The astringent components in red wine include condensed tannins, hydrolysed tannins and organic acids. Astringency is a kind of oral tactile sensation involving drying, roughing, puckering, caused by the interactions between astringent components and oral cavity. Moreover, the intensity and quality of red wine astringency are mainly determined by the concentrations, degree of polymerization and structures of tannins, as well as grape varieties, regions and vinification. The evaluation methods of astringency include sensory evaluation and chemical analysis, which are often used in combination to obtain the best results. In conclusion, it is prerequisite to further explore the astringent taste of red wine to improve its quality, and selecting grape varieties and vinification properly is an effective way to improve the quality of red wine.
  • Threat of heterocyclic amines in foods and their controlling measures
    HAO Qilin, HUANG Xianzhi, DING Xiaowen
    Food and Fermentation Industries. 2019, 45(13): 275-280. https://doi.org/10.13995/j.cnki.11-1802/ts.019856
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    Heterocyclic amines are possible carcinogens produced during food processing, which are mainly found in protein-rich fish and meat. Taking reasonable processing methods, effective controlling measures and strengthening the detection of heterocyclic amines in foods can reduce their content and prevent the harm caused. This review summarized recent studies on controlling measures of heterocyclic amines. The contents and toxicities of heterocyclic amines in foods can be effectively reduced by controlling the processing time and reducing the processing temperature, adding water-retaining substances, using natural and synthetic antioxidant substances, as well as using pickling and microwave pretreatments. Additionally, these measures are easy to operate and have certain feasibility. In conclusion, this study provides a reference for further research on heterocyclic amines.
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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