15 August 2019, Volume 45 Issue 15

    

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  Diversity of Daqu filamentous fungi and their potentials for synthesizing bioactive compounds

  FANG Cheng, DU Hai, XU Yan

  Food and Fermentation Industries. 2019, 45(15): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.020601

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  This study investigated the diversity of Daqu filamentous fungi and their abilities to synthesize bioactive compounds. High-throughput sequencing was used to study the diversity of filamentous fungi followed by quantitative analysis using fluorescence real-time PCR. Further, culture-depended method was applied to isolate the fungi followed by amplifying the genes involved in secondary metabolites biosynthesis. It was found that the abundance of genus Thermomyces increased with increasing temperature of Daqu, while the abundance of genus Aspergillus decreased. Besides, the biomass of filamentous fungi decreased with temperature. There were 50 filamentous fungal isolates affiliated to 10 genera (Aspergillus, Monascus, Byssochlamys, Lichtheimia, Rhizomucor, Mucor, Arthrinium, Alternaria, Thermomyces, and Rasamsonia) obtained from high temperature Daqu, and these strains had many genes involved in producing secondary metabolites, indicating that Daqu-derived filamentous fungi had great potentials to produce multiple types of secondary metabolites. Therefore, Daqu is a superior reservoir of microorganisms and genes for secondary metabolites biosynthesis, which can be a new source for mining new natural products.
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  Glyceraldehyde-3-phosphate dehydrogenase promotes the production of L-arginine and L-ornithine by Corynebacterium glutamicum

  KAN Baojun, DONG Jinjun, LIU Hui, ZHAN Milin, XU Guochao, HAN Ruizhi, NI Ye

  Food and Fermentation Industries. 2019, 45(15): 9-16. https://doi.org/10.13995/j.cnki.11-1802/ts.020661

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  NADP⁺-dependent glyceraldehyde-3-phosphate dehydrogenase encoding gene was expressed in Corynebacterium glutamicum SNK118 to increase intracellular NADPH level to further increase the yields of L-arginine and L-ornithine. Clostridium saccharobutylicum DSM 13864-derived NADP⁺-dependent glyceraldehyde-3-phosphate dehydrogenase gene (CsgapC) was selected and expressed in C. glutamicum. The recombinant strain SNK118/pXMJ19-CsgapC produced 11.55 g/L L-arginine and the conversion rate of glucose was 0.13 g/g after 70 h flask fermentation, which were 26% and 10.2% higher than that of the control, respectively. Moreover, CsgapC was also introduced into L-ornithine-producing strain SNK118ΔargFΔargR to obtain a recombinant strain SNK118ΔargFΔargR/pXMJ19-CsgapC. During 70 h flask fermentation, 27.76 g/L L-ornithine with 0.274 g/g conversion rate were achieved, which were 20.1% and 15.6% higher than those of the control, respectively. This study therefore concluded that heterologously express CsgapC promotes the production of L-arginine and L-ornithine by C. glutamicum.
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  Expression of human HPD gene interferes correct assembly of the dityrosine layer on the spore wall of Saccharomyces cerevisiae

  WANG Xiaowen, YIN Zheng, GAO Xiaodong, NAKANISHI Hideki

  Food and Fermentation Industries. 2019, 45(15): 17-23. https://doi.org/10.13995/j.cnki.11-1802/ts.020633

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  This study analyzed the effects of expressing human gene 4-hydroxyphenylpyruvate dioxygenase (HPD) on sporulation and spore wall assembly in Saccharomyces cerevisiae. HPD was introduced into S. cerevisiae, and the phenotype differences between humanized HPD yeast and wild-type yeast were compared. It was found that compared with wild-type yeast, humanized HPD yeast had no effect on the sporulation rate, while the fluorescence intensity of spores decreased, ether sensitivity increased, and the fluorescence intensity of calcofluor white increased. This indicated that HPD caused the defect of spore wall and part of the dityrosine layer missing during the assembly process. Moreover, expressed HPD gene changed the sporulation medium color and increased the fluorescence intensity, as homogentisate, the catalytic product of HPD, was oxidized during sporulation. Furthermore, a large number of dityrosine complex leaked into the sporulating medium and dityrosine layer could not assemble correctly in consequence. Overall, this study provides a new insight into the mechanisms of forming dityrosine layer in S. cerevisiae.
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  Design of a recombinant bovine lactoferricin peptide and its expression in Pichia pastoris

  LYU Zili, ZHANG Enpeng, GUO Aizhen, LUO Bin, LIANG Xin, SHAN Xudong, ZHUANG Jing, ZHANG Xia, WANG Liang

  Food and Fermentation Industries. 2019, 45(15): 24-29. https://doi.org/10.13995/j.cnki.11-1802/ts.020507

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  A LfcinB-derived peptide LfcinB-W4,10 was designed based on the structure-function relationship of antimicrobial peptides based on antimicrobial peptide database and bioinformatics analysis. In order to verify the rationality of the designed derivative peptide and the functional correctness of the expression product, the optimized gene sequence was digested with restriction endonucleases and ligated into the secretory expression vector pPIC9K with T4 DNA ligase. The recombinant expression vector pPIC9K-LFcinB-W4,10 was linearized by Sac I and transformed into Pichia pastoris GS115 by electroporation, and G418 was used to obtain high copy transformants. The results showed the target gene was stably integrated with the yeast genome. The expression of positive transformants were induced by 2.5% (v/v) methanol, and the expressed product was LfcinB-W4,10 with a relative molecular weight of 3.2 kDa detected by Tricine-SDS-PAGE. Moreover, the antibacterial activity of the fermentation supernatant was measured every 24 h. The results showed the derived peptide LfcinB-W4,10 had good antibacterial activity against Staphylococcus aureus, and the bacteriostatic ring diameter was the largest after 96 h induction. In conclusion, this study lays a foundation to further explore the relationship between function and structure of bovine lactoferrin peptides.
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  Feeding batch fermentation strategy based on cellular demands of carbon-nitrogen-oxygen promotes bacitracin synthesis

  YANG Hua, SONG Zhao, DAI Hang, CHEN Xiong, LI Xin, CHEN Shouwen, CAI Dongbo, LI Junhui, WANG Zhi

  Food and Fermentation Industries. 2019, 45(15): 30-36. https://doi.org/10.13995/j.cnki.11-1802/ts.020397

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  In order to enhance the efficiency of bacitracin fed-batch fermentation, effects of pH coupling, intermittent feeding-tank pressure control, intermittent-dissolved oxygen (DO) coupling and other feeding strategies on bacitracin synthesis were investigated in a 50 L fermenter. The amount of bacitracin produced by pH coupling strategy was 1 006 U/mL. However, in middle and late stages of logarithmic growth, glucose could not be filled in due to pH below the set value. Although bacitracin produced by intermittent feeding-tank pressure control strategy was 11% higher than that of pH coupling strategy, it also had a problem of sugar-DO mismatched at late fermentation stage. The intermittent-DO coupling strategy overcame the above drawbacks, the conversion rate of sugar to bacitracin (Y_P/S) increased by 22.7% compared with that of intermittent feeding-tank pressure control strategy. Based on intermittent-DO coupling feeding strategy and secondary nitrogen source feeding at 24 h, the average bacitracin synthesis rate reached 40.67 U/(mL·h), and the peak value of bacitracin production reached 1 220 U/mL. Therefore, a feeding strategy based on comprehensive carbon-nitrogen-oxygen factor of cell demand is established, which provides an important reference for industrialized fed-batch fermentation to produce bacitracin.
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  Comparative analysis of probiotic properties of two Weissella strains

  LI Wen , CHEN Yinyuan, CHEN Liming, GUO Xiang, YUAN Zhenhu, WANG Tao

  Food and Fermentation Industries. 2019, 45(15): 37-43. https://doi.org/10.13995/j.cnki.11-1802/ts.020151

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  Two Weissella strains were studied regarding their acid, bile salt and simulated intestinal fluid tolerance, as well as their antibacterial activity, cholesterol and triglyceride degradation activity and cell-surface property. The results showed that the acid resistance of Weissella viridescens ZY-6 was better than that of Weissella Hellenica WS-419. The survival rates of the two strains at pH 2 were 45.18% and 24.65%, respectively, and greater than 100% at pH 3 and pH 4. With 3 g/L bile salt, the survival rates of W. viridescens ZY-6 and W. Hellenica WS-419 were 75.89% and 72.05%, respectively. Moreover, they both had strong simulated intestinal fluid tolerance, as their survival rates were about 80% after 3 h treatment. In addition, ZY-6 also had better performance than WS-419 in antimicrobial activity, as its inhibition zone diameters for Escherichia coli, Staphylococcus aureus, and Salmonella were 22.61 mm, 27.02 mm and 30.53 mm, respectively. They also showed similar cholesterol degradation activity, which were 32.79% and 32.13%, respectively, while WS-419 showed better triglyceride degradation activity (42.80%) than that of ZY-6 (26.70%). Besides, the cell surface hydrophobicity and auto-aggregation of them were both more than 60%. In conclusion, both W. viridescens ZY-6 and W. Hellenica WS-419 have good probiotic characteristics, therefore, they can be served as candidate strains for developing functional foods.
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  Evaluation of copigmentation of basic wine anthocyanins and protocatechuic acid based on CIELab parameters

  LI Ningning, ZHANG Bo, NIU Jianming, SHI Xiao, YAN Haokai, HAN Shunyu

  Food and Fermentation Industries. 2019, 45(15): 44-52. https://doi.org/10.13995/j.cnki.11-1802/ts.020565

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  As researches on copigmentation by different kinds of anthocyanins were limiting, CIELab method was used to investigate the color changes in simulated solution after copigmentation respectively with five common monoanthocyanins. The results showed that the solution supplemented with protocatechuic acid possessed lower brightness, higher red value and visual saturation and showed significant visual differences at high concentration. It was also found that the color change was related to the type and number of groups on the anthocyanin B ring and the effect was more outstanding for anthocyanins with more methoxy groups. This experiment provides reference for clarifying the coloration characteristics after copigmentation by different anthocyanins, as well as for studying the mechanisms of copigmentation
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  Fermentation kinetics and antioxidant activity of sea buckthorn wine

  ZHANG Qi, ZHU Dan, NIU Guangcai, WEI Wenyi, YAN Feixiang

  Food and Fermentation Industries. 2019, 45(15): 53-58. https://doi.org/10.13995/j.cnki.11-1802/ts.020807

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  This study investigated the changes in fermentation kinetics and antioxidant activity of sea buckthorn wine during low temperature fermentation. The yeast count, alcohol content and reducing sugar content at different fermentation time were nonlinearly fitted by DoseResp model, Boltzmann model, SGompertz model and Logistic model. It was found that the SGompertz model, Boltzmann model, DoseResp model and Boltezmann model fitted the best for changes in yeast number during growth period (R²=0.956 2), alcohol formation data (R²=0.995 1), and reducing sugar consumption data (R²=0.979 6), respectively. Moreover, the contents of total polyphenol, total flavonoid and Vc, as well as DPPH· scavenging rate and total antioxidant capacity of the wine all increased first and then decreased, and their maximums were 146.01 mg/100 mL, 12.60 mg/100 mL, 27.47 mg/100 mL, 76.12% and 145.53 U/mL, respectively. In conclusion, it is feasible to use abovementioned models to simulate the fermentation process of sea buckthorn wine, which provides a theoretical basis for fermenting sea buckthorn wine.
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  Effects of key processing technology of fermenting whole wheat on physicochemical properties and in vitro digestibility of starch

  SHAO Linlin, ZENG Shiyu, LI Xiujuan, PAN Siyi

  Food and Fermentation Industries. 2019, 45(15): 59-65. https://doi.org/10.13995/j.cnki.11-1802/ts.020320

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  The effects of key processes for fermenting whole wheat (cooking and fermentation) on microstructures, physicochemical properties and in vitro digestibility of whole wheat starch were investigated. The results indicated that cooking and fermentation changed the physicochemical properties and the granular structure of starch, while the crystal structure of starch maintained the same as that of the natural whole wheat starch (NS). Compared with NS, the apparent amylose content, swelling degree, gelatinization temperature, gelation enthalpy, peak viscosity and final viscosity of cooked whole wheat starch (CS) and fermented whole wheat starch (FS) significantly reduced, while the gelation temperature and solubility increased significantly. Moreover, the contents of rapidly digestible starch and resistant starch increased and decreased after processing, respectively, which made CS and FS have better digestibility. In conclusion, fermented whole wheat can become a new functional healthy starchy food.
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  Screening and identification of excellent microorganisms in Tibetan highland barley Xiaoqu

  GENG Xiaojie, ZHANG Yuhong, XUE Jie, SUN Jilu, YAN Yinzhuo

  Food and Fermentation Industries. 2019, 45(15): 66-73. https://doi.org/10.13995/j.cnki.11-1802/ts.020550

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  This study aimed to produce highland barley Xiaoqu products with Tibetan characteristics while ensuring flavor stability of highland barley wine products. The traditional culture method was used to separate, purify and identify microorganisms collected from 21 highland barley Xiaoqu samples, followed by transparent circle and starter-making screening. The results showed that a total of 278 strains were isolated and purified from Tibetan highland barley Xiaoqu, including six species of bacteria: Bacillus cereus, Bacillus safensis, Bacillus pumilus, Bacillus thuringiensis, Bacillus amyloliquefaciens, and Kocuria marina. Besides, there were 13 fungi identified, including Saccharomycopsis fibuligera, Saccharomyces cerevisiae, Saccharomycopsis malanga, Rhizopus oryzae, Coriolopsis trogii, Mucor circinelloides, Mucor racemosus, Irpex lacteus, Lichtheimia corymbifera, Aspergillus oryzae, Aspergillus flavus, Aspergillus niger, and Trametes hirsute. R. oryzae M12 with a saccharifying power of (1 382±77.38) mg/(g·h) and B. amyloliquefaciens Q4 with a protease activity of (1 035.56±40.09) μg/(g·min) were obtained by secondary screening. This study provides a research basis for optimizing starter-making process and improving the quality of highland barley wine.
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  Antioxidative lactic acid fermenting strains screening from traditional yak yogurt in Gannan

  ZHANG Jun, WANG Bingwen, ZHAO Baotang, HE Xingfen, WANG Jiao, YANG Fumin

  Food and Fermentation Industries. 2019, 45(15): 74-80. https://doi.org/10.13995/j.cnki.11-1802/ts.020373

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  This study aimed to screen lactic acid bacteria with excellent fermentation and antioxidant capacity from Gannan traditional yak's yoghurt. The isolated and purified strain was screened by H₂O₂-resistant capacity, acid resistance, bile salt resistance and curd fermentation, followed by evaluating their scavenging effects on DPPH·, ·OH and O^-₂·. The results showed that the strain M5 had the strongest fermentation performance and antioxidant activity. The strain M5 was identified as Lactobacillus paracasei by physiological, biochemical and molecular biological characterization. The curd fermentation time of this strain was 6.2 h, and the DPPH· and OH· scavenging rates of the fermentation supernatant were 47.8% and 54.4%, respectively. Moreover, the cell-free extract could scavenge O^-₂· by 49.9%. The yeast viable cell model verified that the cell-free extract, fermentation supernatant and intact cells increased the survival rate of Saccharomyces cerevisiae by 95.3%, 130%, and 28.5%, respectively. Therefore, L. paracasei M5 has strong fermentation and antioxidant capacity, which has further development and utilization value.
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  High cellulase-producing fungi by UV and ARTP mutagenesis

  LI Hao, BAI Guangjian, WU Jing, YANG Haiquan, ZOU Wei

  Food and Fermentation Industries. 2019, 45(15): 81-86. https://doi.org/10.13995/j.cnki.11-1802/ts.020368

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  The aim of this study was to improve the cellulase producing capability of fungi by compounded mutation. Cladosporium B03 was chosen as the starting strain, which was mutated by UV and atmospheric and room temperature plasma (ARTP), followed by Congo red staining screening and enzyme activity re-screening. The mutant strain (AY-42) with high enzyme production capacity was obtained. The CMCase and FPase activity of AY-42 were (582.14±2.32) U/mL and (92.27±0.23) U/mL, respectively, which increased by 36.14% and 97.03%, respectively, compared against those of B03. Additionally, the enzyme production capability of AY-42 was genetically stable. In conclusion, the enzyme production capacity of Cladosporium B03 can be improved by mutagenesis, which lays a foundation for applying Cladosporium B03 in cellulase production.
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  Effects of ultrasound on repairing functional properties of chicken myofibrillar protein by repeated freezing thawing

  ZHANG Yinong, DONG Wei, XU Yi, SHANG Yongbiao

  Food and Fermentation Industries. 2019, 45(15): 87-92. https://doi.org/10.13995/j.cnki.11-1802/ts.020459

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  This study explored the effects of ultrasonic treatment on functional properties of chicken myofibrillar protein (MP) after repeated freezing and thawing. Samples were treated at 420 W for 0 min, 3 min, 6 min, 9 min, 12 min, 15 min and 18 min, respectively. The particle size, molecular weight change, sulfhydryl content, ultraviolet spectrum and infrared spectrum of MP were measured. With increasing ultrasonic time, the solubility of MP increased significantly from 42.53% (0 min) to 55.41% (18 min) (P<0.05). Moreover, the emulsification activity of treated MP showed a significant growth trend. The foaming, gel hardness, elasticity, water retention capacity and storage modulus G′ of MP increased first and then decreased, but all treatment groups had significantly higher values than control (P<0.05). After ultrasonic treatment, the particle size of MP decreased, while the molecular weight did not change significantly. Besides, the structures of secondary, tertiary and quaternary protein changed, as the contents of sulfhydryl, α-helix and β-sheet reduced, and more chromophores that absorb UV light exposed. In conclusion, ultrasonic treatment could significantly improve the functional properties of repeated freeze-thaw chicken MP, which provides a basis for scientific use of repeated freeze-thaw raw meat materials and improving the quality of deep-processed products and economic benefits of enterprises.
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  Effects of days of age on meat protein profile in male Ira rabbits

  LI Shaobo, HE Zhifei, HU Ying, WANG Zefu, LI Hongjun

  Food and Fermentation Industries. 2019, 45(15): 93-99. https://doi.org/10.13995/j.cnki.11-1802/ts.020327

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  To determine changes in protein composition of rabbit meat during growth, male Ira rabbits aged 35 d, 70 d and 105 d were used to evaluate their protein quantity (sarcoplasmic, myofibrillar, and stromal protein) and protein profiles. The results indicated that Ira rabbit meat was rich in protein and essential amino acids, and age significantly affected the amino acid profile of rabbit meat, such as Leu and Thr. Moreover, the proportions of sarcoplasmic, myofibrillar, and stromal protein accounted for 32.32%, 57.35%, and 10.33%, respectively, of total protein, and days of age had a significant effect on the content of stromal protein. Furthermore, there were 790 proteins identified in samples using shotgun proteomics, which were mainly involved in energy metabolism, material transport and biochemical reactions etc., and the protein content in the meat of 35-day-old Ira rabbit was the highest among all groups. In conclusion, age has significant effects on protein composition of rabbit meat, which provides a direction for researching changes in Ira rabbit meat quality at growth stage.
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  Effects of Salvia officinalis extracts on structural and functional properties of myofibrillar protein in Hypophthalmichthys molitrix

  LU Xiaochuan, DOU Chuanlin, SHANG Yongbiao

  Food and Fermentation Industries. 2019, 45(15): 100-107. https://doi.org/10.13995/j.cnki.11-1802/ts.020395

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  This study investigated the effects of Salvia officinalis extracts on the structural and functional properties of Hypophthalmichthys molitrix myofibrillar protein (MP) stored at 4 ℃. MP was treated with 10 g/L, 20 g/L, and 30 g/L Salvia officinalis extracts, and 1 g/L tea polyphenol and 0.1 g/L dibutylhydroxytoluene (BHT) were used as references. With the prolongation of refrigerating time, the solubility, sulfhydryl content, emulsifying activity index (EAI) and emulsion stability index (ESI), gel hardness and elasticity, water retention capacity as well as whiteness of the MP in all experimental groups gradually decreased, while surface hydrophobicity and carbonyl content gradually increased. The carbonyl content of MP treated with 20 g/L Salvia officinalis extracts was 31.09% lower than that of the control, indicating that it significantly inhibited the oxidation of MP and also promoted the formation of gel to some extent. Therefore, this study reveals that Salvia officinalis can be used as a promising antioxidant.
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  Optimized process for extracting metallothionein from Oratosquilla oratoria

  YAN Guo, MEI Guangming, GU Jie, MENG Chunying

  Food and Fermentation Industries. 2019, 45(15): 108-114. https://doi.org/10.13995/j.cnki.11-1802/ts.019535

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  The purpose of this study was to use Oratosquilla oratoria as a raw material to prepare metallothionein. The extraction yield of metallothionein was used as an evaluation indicator, effects of extraction time, extraction temperature, liquid-to-solid ratio, buffer concentration, and pH of extract solution were investigated. It was found that extracted at 51 ℃ for 1 h, with 4∶1 liquid to solid ratio, 0.02 mol/L buffer and an extract solution with pH=7.8 was the optimum process to extract Oratosquilla oratoria metallothionein. Under this condition, the amount of Oratosquilla oratoria metallothionein extracted was 0.232 mg/g, which was consistent with the theoretical value. Therefore, the optimization model established by response surface method could be used to estimate the amount of metallothionein extracted from Oratosquilla oratoria, which provides a basis for separating and purifying Oratosquilla oratoria metallothionein in the following research, and also gives a new idea for developing and utilizing marine resources.
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  Synergistic fermentation of Aspergillus oryzae and Saccharomyces rouxii to optimize enzymatic hydrolysate flavor of Pinctada fucata meat

  ZHAO Yongqiang, WANG Anfeng, CHEN Shengjun, YANG Xianqing, LI Laihao, WU Yanyan, YANG Shaoling

  Food and Fermentation Industries. 2019, 45(15): 115-120. https://doi.org/10.13995/j.cnki.11-1802/ts.020487

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  In order to improve the flavor of enzymatic hydrolysate of Pinctada fucata meat, the fermentation process with Aspergillus oryzae and Saccharomyces rouxii was optimized. The effects of strain ratio, seeding amount, fermenting temperature and time were investigated based on the flavor and free amino nitrogen content of fermented liquor. The results indicated that the optimal fermentation condition was as follows: the ratio of A. oryzae to S. rouxii was 1∶2, 4% seeding amount and fermented at 32 ℃ for 80 h. Under this condition, the sensory evaluation score and the content of free amino nitrogen of the product were 96.77 and 2.83 g/L, respectively, which were 59.40% and 26.34%, respectively, higher than those before fermentation. Therefore, the flavor of Pinctada fucata meat hydrolysis solution improved significantly, which provides a theoretical basis for developing Pinctada fucata meat as a seafood seasoning.
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  Effects of Origanum vulgate L. essential oil-chitosan composite coating combined with tea polyphenols on quality of Lateolabrax japonicus

  ZHOU Qiang, DING Liyun, LIU Mengjia

  Food and Fermentation Industries. 2019, 45(15): 121-126. https://doi.org/10.13995/j.cnki.11-1802/ts.020503

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  In order to prolong the shelf life of Lateolabrax japonicus, effects of synergistic treatment of biological preservation factors were studied. Lateolabrax japonicus was coated by Origanum vulgate L. essential oil and chitosan and stored in fluidized ice at -3 ℃ (treatment A), or coated by Origanum vulgate L. essential oil, chitosan, and tea polyphenols and stored in fluidized ice at -3 ℃ (treatment B). The results showed that compared against the control, both treatment groups could effectively delay increases in pH, TVB-N, total numbers of colony, K value and TBARS value of Lateolabrax japonicus, and significantly inhibited decreases in myofibrillar protein dissolution, Ca²⁺-ATPase and total sulfhydryl groups (P<0.05). At the end of storage (day 12), TVB-N, total numbers of colony and K values of treatment group B were 14.21 mg/100g, 3.22 lg (CFU/g), and 18.04%, respectively, indicated that treatment B could prolong the shelf life of Lateolabrax japonicus by about 6 d compared against the control, which provides data support and reference for preserving Lateolabrax japonicus at low temperature.
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  Fuzzy mathematics evaluation of optimized vacuum microwave drying process of Lycium barbarum L.

  LIU Jun, DUAN Yue, ZHANG Xikang, XU Hao, LIU Lingyan, LIU Dunhua

  Food and Fermentation Industries. 2019, 45(15): 127-135. https://doi.org/10.13995/j.cnki.11-1802/ts.019996

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  This study adopted fresh Lycium barbarum L. as research object to explore its optimal vacuum microwave drying condition. Single factor experiments, response surface method, fuzzy mathematical sensory evaluation method and variations in total phenol, carotenoids and polysaccharides were involved for optimization. The weight collection (C) was obtained via weight analysis of sensory quality of Lycium barbarum L. of which, color, shape, smell and structure accounted for 0.29, 0.25, 0.26 and 0.20, respectively. The optimal drying condition was found as follows: ratio of power to quality was 1∶1, 70 kPa vacuum and 300 g loading capacity. Under this condition, the sensory score of the product was 90.14 points, and it had smooth surface with no color streaks and also had mellow flavor and a complete structure. Moreover, the contents of total phenol, carotenoids and polysaccharide were 2 826.83, 858.92, 1 768.29 mg/kg, respectively. In conclusion, combination of fuzzy mathematics evaluation and response surface method is feasible for optimizing vacuum microwave drying process of Lycium barbarum L., which can be a reference for its further drying practice.
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  Optimized process of soybean curd preparation with addition of wheat gluten

  ZHANG Yuqing , WU Fengfeng , SU Xueqian , YANG Tian , XU Xueming

  Food and Fermentation Industries. 2019, 45(15): 136-142. https://doi.org/10.13995/j.cnki.11-1802/ts.019574

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  This study aimed to develop a new type of soybean curd with wheat gluten added. Based on sensory score and water retention rate, the preparation process for the soybean curd was optimized according to the standing time, pressing time, gluten amount and coagulant amount. It was found that when pressed for 1.2 h, with 10% coagulant (w/w), stood for 20 min and used 60 g gluten, the water retention rate of the obtained curd was 75.18%, the gel strength was 95.99 g, and the yield was 183.55%. Compared with traditional soybean curd, the water retention rate and the yield increased by 8.39% and 38.36%, respectively, and hardness, elasticity and sensory score also improved. In conclusion, wheat gluten can improve the texture, yield, water retention and sensory quality of soybean curd, which not only broadens the application range of gluten, but also provides a reference for improving the quality of tofu and fermented bean curd in the future.
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  Extraction of soluble calcium from sheep bone by two-step enzymolysis

  WANG Xueqi, ZHANG Zhen, XU Hongyan, LIU Qian, LI Xiaoye, HAO Xudong, ZHAO Wenbao, ZHOU Yun

  Food and Fermentation Industries. 2019, 45(15): 143-149. https://doi.org/10.13995/j.cnki.11-1802/ts.020337

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  The optimum condition for extracting soluble calcium from sheep bone by papain and pepsin was studied. Using free calcium content as an index, the enzymatic hydrolysis processes of papain and pepsin were optimized by single factor test and response surface analysis, and the two step enzymolysis was carried out under different addition sequences and time combinations of the two enzymes. The results showed that the optimal extraction conditions for papain and pepsin were at 55 ℃, pH 6.0 and at 40 ℃, pH 2.5, hydrolyzed for 4 h with the additions of 5 000 U/g and 5 300 U/g, respectively. Under these conditions, the free calcium contents extracted were 79.02 mg/100 g and 1 008.68 mg/100g, respectively. Based on the optimal hydrolysis conditions of papain and pepsin, the optimum condition for the two-step enzymolysis was to add papain first followed by pepsin and hydrolyzed for 3 h each. Under this condition, the free calcium content reached 1 839.14 mg/100 g, which was significantly higher than those of single enzyme extraction and other combinations (P<0.01). In conclusion, this study intended to lay a foundation for high value utilization of sheep bones and development of related products.
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  Effects of starter amount and ripening time on fat oxidation of yak milk hard cheese

  MA Huan, LIANG Qi, SONG Xuemei, ZHANG Yan

  Food and Fermentation Industries. 2019, 45(15): 150-156. https://doi.org/10.13995/j.cnki.11-1802/ts.020198

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  In order to study the effects of starter amount and ripening time on fat oxidation of yak milk hard cheese, the oxidation indexes and physicochemical indicators during 90-day maturity period of yak milk hard cheese prepared from 1%, 2% and 3% starter (w/w) were studied. The results showed that with increasing amount of starter, the acidity value (ADV), peroxide value (POV), carbonyl value (CV) and thiobarbituric acid value (TBA) increased. Besides, prolongated ripening further increased ADV, CV and TBA, while POV increased first and then decreased. Additionally, the oxidation degree of fat in cheese could be significantly increased (P<0.05) with 3% starter, and as the ripening time prolonged, oxidation continued and deepened with time. This study provides a theoretical basis for industries to regulate the quality of cheese regarding the mechanisms of fat oxidation.
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  Culture medium optimization for Oenococcus oeni producing extracellular polymeric substances and their cryoprotective ability

  WANG Jifeng, SHI Kan, AN Wei, YU Dongliang, LIU Shuwen, HE Ling

  Food and Fermentation Industries. 2019, 45(15): 157-163. https://doi.org/10.13995/j.cnki.11-1802/ts.020591

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  This study aimed to optimize the culture medium for producing extracellular polymeric substances (EPS) by Oenococcus oeni and evaluate the cryoprotective ability of EPS by scanning electron microscope (SEM), transmission electron microscope (TEM) and the survival rate analysis of O. oeni after freeze-drying. It was found that 119.7 mg/100 mL EPS was produced under the optimized condition: an initial pH of 4.8 with 20 g/L peptone and 15 g/L glucose. The survival rate of bacteria after freeze-drying was 70.97% when EPS was used as a cryoprotectant, which was higher than those of other conventional cryoprotectants. Besides, EPS had obvious protective effects on freeze-dried bacteria, as the morphology of cells in experimental groups with cryoprotectants were more complete. This study prelimin.arily explored the mechanisms of EPS regarding protecting freeze-dried O. oeni, which provides a theoretical basis for applying EPS in developing freeze-drying protectants.
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  Effects of mixed fermentation of Vitis davidii Foex on color and quality of Kyoho ice wine

  LIU Hongyan, LIU Zhongyi, WU Xiaoyan, YUE Shuhang

  Food and Fermentation Industries. 2019, 45(15): 164-169. https://doi.org/10.13995/j.cnki.11-1802/ts.020153

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  This study aimed to improve the anthocyanin content and color of Kyoho ice wine. The effects of mixed fermentation of Kyoho and Vitis davidii Foex in different proportions on sensory and physicochemical properties of Kyoho ice wine, such as contents of anthocyanin, total phenol, total sugar, soluble solids, total acids, volatile acids, chromatic aberration value, alcoholicity and pH were studied. The contents of anthocyanin, total phenol and chromatic aberration value in mixed fermentation group were significantly higher than those in Kyoho group (P<0.05). In the ice wine brewed from equal amounts of Kyoho and Vitis davidii Foex, the anthocyanin content was 208.50 mg/L, and the chromatic aberration value and sensory score were 17.16 and 78 2.79, respectively. However, there were no significant differences in the contents of total sugar, total acids and volatile acids between mixed fermentation group and Kyoho group (P≥0.05). In conclusion, mixed fermentation of Kyoho and Vitis davidii Foex in the ratio of 1∶1 can better improve the color and taste of Kyoho ice wine with high quality, which provides a theoretical basis for developing and utilizing Vitis davidii Foex and common red grape resources.
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  Anthocyanins in mulberry extract and their in vitro antioxidant activity

  WANG Han, ZHU Huaping, LI Wenzhao, RUAN Meijuan

  Food and Fermentation Industries. 2019, 45(15): 170-175. https://doi.org/10.13995/j.cnki.11-1802/ts.020489

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  The composition and content of anthocyanins in mulberry extract and their in vitro antioxidant activities were determined. The composition of anthocyanins was identified by HPLC-MS, and the content of anthocyanins was determined by using cyanidin-3-O-glucoside as a standard, followed by investigating their antioxidant activity. The results showed that the content of total anthocyanins in mulberry extract was 314.30 μg/mg, which were mainly cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, and cyanidin. The in vitro antioxidant activity experiments showed that the IC₅₀ of the mulberry extract for scavenging DPPH·, ABTS⁺· and ·OH were 22.33 mg/mL, 12.90 mg/mL, and 1.74 mg/mL, respectively. Besides, 250 μg/mL mulberry extract had 0.744 reducing power. Therefore, mulberry extract has high anthocyanin content and good antioxidant activity, which provides a theoretical basis for developing and utilizing mulberry extract.
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  Composition and in vitro antioxidant activity of polysaccharides from passion fruit shell

  TENG Hao, Yan Xiaojie, LIN Zengxue, DAI Rui, LIU Jingxi, FU Yuxia

  Food and Fermentation Industries. 2019, 45(15): 176-181. https://doi.org/10.13995/j.cnki.11-1802/ts.020042

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  In order to explore the composition of polysaccharides from Passion fruit shell, Passion fruit shell polysaccharides (PFSP) were separated and purified, and the structure characteristics of PFSP were analyzed, followed by determining their in vitro antioxidant activity. The results showed that PFSP were mainly composed of glucose, xylose, galacturonic acid, rhamnose, galactose and arabinose in a molar ratio of 14.72∶1.15∶17.29∶1.86∶1.70∶1. Moreover, in vitro antioxidant experiments showed that their maximum scavenging rates of DPPH·, ·OH, O^-₂·, and ABTS·+ were 82.07%, 81.52%, 22.43% and 64.10%, respectively, which showed that PFSP had good antioxidant activity. This study has practical significance for comprehensive utilization of Passion fruit shell, and it also provides a reference for developing and utilizing PFSP in the fields of functional foods and medicines.
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  Effects of dry-ice modified atmosphere packaging on shelf-life of sauced chicken claws in bulk

  DIAO Xinyue, NAN Jialian, HUAN Yanjun, MA Fei, LIU Li

  Food and Fermentation Industries. 2019, 45(15): 182-188. https://doi.org/10.13995/j.cnki.11-1802/ts.020331

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  In order to extend the shelf-life of sauced chicken claws in bulk, this study explored the effects of dry ice on the shelf-life of the claws. The dry ice was added on the 0th day, or on the 0^th, 2^nd and 4^th day, or on the 0^th and 3^rd day. The total viable count, thiobarbituric acid reactive substances value (TBARS), TVB-N, pH, chroma, sensory evaluation and electronic nose analysis were measured. The results showed that the shelf-life of the chicken claws could be extended to 3 d after adding dry ice on day 0, and the shelf-life could be extended to 5 d by adding two or three times of dry ice, which was 3 d longer than that of the control. Moreover, the experimental groups had lower TBARS and TVB-N values and better color than control (P<0.05). Furthermore, the results of electronic nose were consistent with those of sensory groups, which showed that dry ice had good fresh-keeping effects. Therefore, it was concluded that dry ice can be used to prolong the shelf-life of sauced chicken claws in bulk, which provides a novel idea for preserving bulk sauced meat products.
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  Effects of yoghurt on processing characteristics and storage quality of fresh and wet noodles

  LI Zhen, GAO Wenqian, JI Shengxin, SUO Biao, AI Zhilu

  Food and Fermentation Industries. 2019, 45(15): 189-195. https://doi.org/10.13995/j.cnki.11-1802/ts.020371

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  Yoghurt and water with different mass fractions were added to flour to prepare fresh-wet noodles. The effects of yoghurt and water on the processing and storage quality of fresh-wet noodles were studied by measuring the cooking quality, texture characteristics and changes in color and PPO activity of noodles during storage. The results showed that 100% yogurt (w/w) gave the noodles the highest water absorption rate (87.43%) and the lowest cooking loss rate (2.17%). Moreover, the hardness, cohesion and chewiness of the noodles increased significantly with 40% yoghurt, while the viscosity, elasticity and recovery force decreased significantly. Furthermore, addition of 80% yoghurt resulted in the maximum tensile force (28.31 g). Besides, the addition of yoghurt could also brighten the luster of the patch, delay the browning of the noodles and decrease the activity of PPO. After storing for 48 h, addition of 100% yoghurt decreased the activity of PPO by 14.2% compared against that of the control group. In conclusion, high proportion of yoghurt addition can improve the processing characteristics, inhibit the browning rate and prolong the shelf life of fresh-wet noodles. Therefore, this study provides a theoretical basis for preparing fresh-wet noodles with high nutrition and good quality in the future.
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  Effects of chlorine dioxide and carboxymethyl cellulose on preserving Actinidia chinensis

  ZHANG Fangyan, ZHU Guilan, GUO Na, LU Hongxia, DAI Huanhuan

  Food and Fermentation Industries. 2019, 45(15): 196-201. https://doi.org/10.13995/j.cnki.11-1802/ts.019395

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  This study investigated the effects of ClO₂ and carboxymethyl cellulose (CMC) on the physiology and quality of Actinidia chinens during storage. The fruits were firstly immersed in 80 mg/L ClO₂ for 10 min, followed by immersing in 0, 5.0, 10.0, 15.0, 20.0, 25.0 g/L CMC for 10 min and draining. The spoilage rate, weight loss rate, color, hardness, soluble solid content, titratable acid and Vc of the fruits were measured. The results showed that compared with the control, ClO₂ alone or with different concentrations of CMC effectively inhibited the respiration rate of the fruits, reduced weight loss rate and spoilage rate, maintained good color and hardness, and slowed down the losses of soluble solids, titratable acid and Vc. Particularly, 80 mg/L ClO₂ combined with 20.0 g/L CMC showed the best effect. As the cost of this method was very low, therefore, this study provides a theoretical basis for storing and preserving Actinidia chinens.
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  Effects of different bagging on main quality and storability indices of ‘Hongyang’ kiwifruits

  MA Chao, CAO Sen, LI Weijie, DU Jiang, HAN Zhencheng, LI Ling, WANG Rui

  Food and Fermentation Industries. 2019, 45(15): 202-208. https://doi.org/10.13995/j.cnki.11-1802/ts.019313

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  This study aimed to explore the effects of bagging on the quality and storability of ‘Hongyang’ kiwifruits. Changes in fruit weight, rot ratio, hardness, soluble solids content, titratable acid content, relative contents of aroma components, and activities of lipoxygenase and alcohol acyltransferase (AAT) etc. of the fruits after different bagging treatments were measured. The results indicated that double-layer bagging could promote early ripening, which resulted the fruits had high quality but poor storability. White single-layer wood pulp paper bagged fruits had good comprehensive performance while fruits treated by yellow single layer hydrophobic paper bags had poor quality but good storability. Principal component analysis showed that the contribution rate of total variance (89.09%) was from the first two components: hardness, titratable acid content, starch, AAT, aldehydes and Vc were the first major component with contributing rate of 78.40%, and esters were the second with 10.69% contributing rate. Overall, bagging is feasible for 'Hongyang' kiwifruits.
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  Effects of ethanol fumigation on quality of sweet potato leaves during cold storage

  XIAO Ting, CHEN Dongxiu, LUO Hong, KUANG Shiyao, ZHANG Min

  Food and Fermentation Industries. 2019, 45(15): 209-217. https://doi.org/10.13995/j.cnki.11-1802/ts.020391

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  To prolong the shelf life of sweet potato leaves during storage and transportation, sweet potato leaves were fumigated with 20 μL/L, 50 μL/L, and 100 μL/L ethanol for 3 h, ventilated for 1 h, packed in polyethylene bags and stored at 4 ℃. Quality changes of the leaves were evaluated regarding their active oxygen metabolism, cell membrane integrity and color etc. The results showed that 50 μL/L ethanol fumigation could effectively inhibit the respiration rate and delay the increase in rot rate. Besides, 50 μL/L ethanol fumigation had significant effects on delaying increases in conductivity, malondialdehyde content, and PPO and peroxidase activities, inducing activities of SOD and catalase as well as maintaining higher chlorophyll content and sensory score. On the 12th day of storage, the sensory score of the leaves was still 4.6 out of 5, and the rot rate was only 5.23%, which was significantly superior to the control and other treatment groups. In comparison, 20 μL/L ethanol fumigation had slightly inferior effects, and 100 μL/L group accelerated the decay and senescence of sweet potato leaves. Overall, this study provides a new and effective green preservation technology for storing and transporting sweet potato leaves.
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  Volatile profile of highland barley (Qingke) Baijiu characterized by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry

  LIU Zhipeng, CHE Fuhong, LI Shanwen, FENG Shengbao, CHEN Shuang, XU Yan

  Food and Fermentation Industries. 2019, 45(15): 218-226. https://doi.org/10.13995/j.cnki.11-1802/ts.020615

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  The volatile compounds in Qingke Baijiu were characterized by headspace solid phase microextraction coupled with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and their differences in manufacturing season were analyzed. A total of 448 compounds were identified, which included common alcohols, aldehydes, acids and esters, as well as furans, nitrogenous compounds, sulfides, lactones and terpenes. There were 83 components showed significant differences in concentration among Qingke Baijiu manufactured in different seasons. For Baijiu manufactured in summer, the contents of β-damascone and diene aldehydes were significantly high, while in spring, 1-octene-3-one, dimethyl trisulfide and ethyl cinnamate were remarkably high. Moreover, pyrazines and ethyl 4-methylvalerate were higher in autumn manufactured Baijiu and Baijiu manufactured in winter had relatively low content of flavor compounds. Overall, this study provides useful information for comprehensive understanding of the differences on volatile components in Baijiu.
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  Protein composition analysis and main components purification in bottled Chinese rice wine

  QI Xiaohui, SUN Junyong, XIE Guangfa, LU Jian

  Food and Fermentation Industries. 2019, 45(15): 227-232. https://doi.org/10.13995/j.cnki.11-1802/ts.020144

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  To study the protein composition in bottled Chinese rice wine and purify the main components, proteins in bottled Chinese rice wine were analyzed by two-dimensional electrophoresis (2-DE) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). It was found that proteins in bottled Chinese rice wine consisted of wheat proteins (α-amylase inhibitors, avenin-like proteins, and wheatwin-1) and two rice proteins (seed allergenic protein RAG2 and α-amylase/trypsin inhibitor RA16). α-amylase inhibitor 0.19 was purified and detected by SDS-PAGE, which showed only one band with a molecular weight of 13.7 kDa. Moreover, α-amylase inhibitor 0.19 was found to be the major component, and no other sources of proteins were identified in bottled Chinese rice wine. Understanding the structural characteristics of α-amylase inhibitor 0.19 and its effects on the formation of haze in Chinese rice wine can provide a theoretical basis for solving the problem of turbidity of Chinese rice wine.
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  Analysis offlavor characteristics of vinegar brewed by honeysuckle tail liquor based on odor activity value and sensory attributes

  SUN Youlan, HUANG Yongguang, TANG Dongya, WU Xingqin

  Food and Fermentation Industries. 2019, 45(15): 233-242. https://doi.org/10.13995/j.cnki.11-1802/ts.021126

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  This study aimed to investigate the components of the honeysuckle flavored vinegar, which is brewed by acetic acid fermentation with honeysuckle tail liquor. The volatile aroma compounds were analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry; And the key flavor substances of the flavored vinegar were investigated by the odor activity value; the differences between the flavored vinegar and the brand vinegar were analyzed by chemical analysis and sensory quantitative assessment. The results showed that 62 volatile flavor components were identified from the flavored vinegar, of which the terpenes were the unique substances in the flavored vinegar; 15 kinds key flavor substances identified by analysis from the flavored vinegar. Compared with the other three brands of vinegar, the flavored vinegar contained 28 kinds of compounds specially, of which the linalool, p-ethyl guaiacol and α-terpineol were the three most compounds. Sensory analysis indicated that the main aroma characteristics of the flavored vinegar included floral, green and woody. This study provides a theoretical basis for the resource utilization of honeysuckle tail wine, and provides technical support for the research of vinegar flavor.
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  Rapid determination of wheat flour quality based on data fusion technology

  CHEN Jia, YE Fayin, ZHAO Guohua

  Food and Fermentation Industries. 2019, 45(15): 243-250. https://doi.org/10.13995/j.cnki.11-1802/ts.020329

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  The aim of the study was to explore the feasibility of applying information fusion technology in rapid detection of wheat flour quality. Near-infrared and mid-infrared spectra of wheat flour were collected, and a fast predicting model for wheat flour quality indices (protein content, wet gluten content, water absorption amount, dough development time, dough stability, and degree of softening) based on data fusion was established, followed by forward interval variable selection algorithm and genetic algorithm optimization. The results showed that the prediction correlation coefficients (r) of the optimal data fusion model for protein content, wet gluten content, water absorption amount, dough development time, dough stability, and degree of softening were 0.98, 0.98, 0.97, 0.94, 0.95 and 0.95, respectively, and the root mean square error of prediction (RMSEP) were 0.181, 0.590, 0.455, 0.502, 0.557 and 13.047, respectively. In conclusion, it is feasible to rapidly predict wheat flour quality by using data fusion technology.
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  Identifying royal jelly under different storage conditions based on mid-infrared spectroscopy

  CHEN Fan, LIU Cuiling, CHEN Lanzhen, SUN Xiaorong, LI Yi, JIN Yue

  Food and Fermentation Industries. 2019, 45(15): 251-255. https://doi.org/10.13995/j.cnki.11-1802/ts.020005

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  In order to efficiently, quickly and non-destructively detect royal jelly under different storage conditions, a qualitative analysis method was studied based on support vector machine (SVM), orthogonal partial least squares discriminant analysis (OPLS-DA) and mid-infrared spectroscopy. Royal jelly stored at 4 ℃ and at room temperature (25 ℃) for 7, 14, 21 d were tested. The spectra of the samples were collected by mid-infrared spectroscopy, followed by establishing qualitative analysis models for two-class (freezing and room temperature) and three-class (stored at room temperature for 7, 14, 21 d). The results showed that the predictive accuracy of the two-class and three-class models based on SVM were 92.31% and 100%, respectively. Moreover, the predictive accuracy of the two-class and three class models based on OPLS-DA were 95.52% and 96.97%, respectively. Therefore, mid-infrared spectroscopy combined with SVM and OPLS-DA algorithm can effectively identify frozen and room temperature stored royal jelly, which provides a possibility for rapid and non-destructive identification of royal jelly quality.
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  Determination of melamine in milk based on silver nanoparticles aggregation by surface enhanced raman spectroscopy

  FENG Yanting, LIN Peichun, XIE Huifeng, WANG Ling, LI Chengyong

  Food and Fermentation Industries. 2019, 45(15): 256-261. https://doi.org/10.13995/j.cnki.11-1802/ts.019596

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  The surface-enhanced raman scattering (SERS) technique was used to detect melamine in milk. The metal titanium plate was used as a SERS substrate material, 50 nm silver nanoparticles were substrates, the ratio of the silver nanoparticles to the sample was 1∶2, and concentrations of both NaCl and NaOH were 4 mol/L. The SERS signal was acquired by a portable raman spectrometer. It was found that the intensity of SERS increased as the concentration of melamine increased from 0.2 mg/L to 10 mg/L (R²=0.998). Moreover, the detection limit was 0.08 mg/L and the relative standard deviation of the characteristic peak intensity of melamine was 4.34%. The established method was simple and easy to perform with good reproducibility and high stability. It can realize rapid detection of melamine in milk, which provides a reference for applying SERS in detecting pollutants in foods.
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  Determination of γ-aminobutyric acid in fermentation broth by paper chromatography-microplate reader

  ZHANG Min, XUE Zhenglian, YU Fei, LIU Yan, WANG Zhou

  Food and Fermentation Industries. 2019, 45(15): 262-267. https://doi.org/10.13995/j.cnki.11-1802/ts.020844

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  A paper chromatography-microplate reader method was established to determine the yield of γ-aminobutyric acid in microplate fermentation broth. Important factors that affected the performance of paper chromatography-microplate reader method were optimized, and a corresponding spectrophotometric method was established. The optimized chromatography solution contained 8 g/L ninhydrin, and n-butanol, glacial acetic acid and water were in a volume ratio of 2∶1∶1. Moreover, the optimized eluent had 75% (v/v) ethanol, and the volume ratio of ethanol to 6 g/L pentahydrate copper sulfate was 39∶1. It was found that the absorbance and γ-aminobutyric concentrations showed a good linearity (R²=0.999 0) within 1~7 g/L . The average recovery rate of the method was 98.249%, and the RSD was 2.626%. Therefore, the paper chromatography-microplate reader method could rapidly and accurately determine the production of γ-aminobutyric acid in microplate fermentation broth, which lays a foundation for high-throughput selecting and breeding of strains with high γ-aminobutyric acid yield.
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  Enrofloxacin residual detection in chicken and eggs by eosin probe spectrophotometry

  TANG Zhihua, XIONG Haitao, XIE Meng

  Food and Fermentation Industries. 2019, 45(15): 268-272. https://doi.org/10.13995/j.cnki.11-1802/ts.018088

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  Eosin and enrofloxacin can form a complex that can shift the maximum absorption wavelength of eosin from 514 nm to 520 nm in acidic media, and the absorbance at 520 nm decreases with increasing amount of enrofloxacin. Based on this principle, current study established a new accurate and sensitive method to detect enrofloxacin by using eosin as a probe. Under optimal conditions, the absorbance at 520 nm had a good linear relationship with 0.08-10.0 μg/mL enrofloxacin (R²=0.992 4). Moreover, this method had 0.05 μg/mL detection limit, 0.08 μg/mL quantitation limit, and the relative standard deviation was 4.9%. Furthermore, the average recovery rates of the method for detecting enrofloxacin in chicken and eggs were 93.61% and 92.17%, respectively. Overall, this proposed method offers a new tool for food supervision authority to quantify enrofloxacin in foods.
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  Rapid real-time determination of capsaicinoids in capsicum and its products based on DART-MS/MS

  LI Weili, LIU Yushu, WU Yao, YU Hui, REN Yanjiao, ZHOU Wenhua, CHE Zhenming, WU Tao

  Food and Fermentation Industries. 2019, 45(15): 273-278. https://doi.org/10.13995/j.cnki.11-1802/ts.019624

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  A direct analysis in real-time of atmospheric pressure ion source serial mass spectrometry (DART-MS) method was established to rapidly determine the contents of capsaicinoids (capsaicin and dihydrocapsaicin) in various capsicum and its products. The pyrolysis behaviors of capsaicin and dihydrocapsaicin by the DART ion source were systematically studied, followed by optimizing gas desorption temperature and grid electrode voltage of DART ion source. The results showed that 0.50-50.0 μg/mL capsaicin and dihydrocapsaicin had good linear relationships under optimal experimental conditions. The detection limits and quantitation limits of the method were 0.1 μg/g and 0.5 μg/g, respectively. The recovery rates of capsaicin and dihydrocapsaicin were 79.74%-97.74% and 85.60%-98.71%, respectively, and precisions were 0.80%-8.89% and 2.69%-9.54%, respectively. The method was rapid, easy to operate, accurate and reliable, and therefore can be used for rapid evaluation of capsaicinoids.
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  Quantitative detection of meat adulteration by real-time fluorescent PCR

  PENG Yuanyuan, WU Xuan, TAO Xiaoqi

  Food and Fermentation Industries. 2019, 45(15): 279-287. https://doi.org/10.13995/j.cnki.11-1802/ts.020130

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  Meat adulteration has seriously threatened the public interest, therefore, establishing a fast and accurate detection method for meat identification has gradually risen public concern. PCR-based real-time fluorescent PCR can be used for qualitative and quantitative analysis and has the characteristics of higher automation degree and dynamic range. Therefore, it has great application potential for detecting meat adulteration. Based on the principle of real-time fluorescent PCR, this review further explored its operation process and integrated different types of real-time fluorescent PCR used for meat adulteration detection. For meat identification, real-time fluorescent PCR technology can use either fluorescent probe or fluorescent dye. These technologies still have some challenges in the process of continuous development and improvement in recent years to increase efficiency and accuracy. Overall, this review proposed to establish a standardized inspection process based on existing research and new technologies in order to further develop meat adulteration detection technology.
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  Research progress on preservation technology for fresh-cut broccoli

  YU Jiaoxue , HU Wenzhong, ZHAO Manru, GUAN Yuge, HAO Kexin, GUO Binmei

  Food and Fermentation Industries. 2019, 45(15): 288-293. https://doi.org/10.13995/j.cnki.11-1802/ts.020049

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  Broccoli not only contains a variety of vitamins, minerals, dietary fiber and other ingredients, but also contains phenols, flavonoids and other antioxidative substances. Fresh-cut broccoli has increasingly favored by consumers for its nutrition, healthiness, convenience and safety. However, fresh-cut broccoli is easy to be infected by microorganisms, which results the loss of nutrients and deterioration and senescence of broccoli. Therefore, understanding how to effectively maintain the quality of fresh-cut broccoli and extend its shelf life are crucial. This paper systematically introduced techniques that have been used for preserving fresh-cut broccoli, including physical (decompression, microwave, packaging, ozone, and UV-C etc.), chemical (ethanol, fungicides, and 1-MCP etc.), and biological (Chinese herbal extracts, edible film, and essential oil) preservation techniques. After comparing various preservation techniques comprehensively, it was found that combined physical and biological fresh-keeping techniques has broad research potential, which provides a reference for future research on fresh-cut broccoli preservation.
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  Preservation technology for inhibiting melanosis in Litopenaeus vannamei: a review

  ZHANG Xi, LAN Weiqing, LIU Jiali, XIE Jing

  Food and Fermentation Industries. 2019, 45(15): 294-300. https://doi.org/10.13995/j.cnki.11-1802/ts.020035

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  The research progress on inhibiting melanosis and preserving Litopenaeus vannamei was summarized. Based on the mechanism of melanosis in Litopenaeus vannamei, applications of physical preservation (low temperature, modified atmosphere, ultra-high pressure, and ozone treatment) and chemical preservation (chemical preservatives and biological preservatives) in inhibiting melanosis in Litopenaeus vannamei were described. It was concluded that single preservation method has its own advantages and disadvantages, while compounded preservatives and preservative technologies can play their roles fully to enhance their anti-melanosis and preservative effects. Moreover, developing new preservation methods and natural biological preservatives are growing trends for preserving Litopenaeus vannamei, and optimized combination of various technologies can prolong the shelf life of Litopenaeus vannamei.