25 August 2019, Volume 45 Issue 16

    

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  Inhibition mechanism of recombinant expression by 5′terminal secondary structure of L-aspartate-α-decarboxylase gene and elimination strategy

  LINGHU Mei, HAN Laichuang, ZHOU Zhemin, CUI Wenjing

  Food and Fermentation Industries. 2019, 45(16): 1-10. https://doi.org/10.13995/j.cnki.11-1802/ts.020730

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  The purpose of this study was to explore the mechanism of translation inhibition of L-aspartate-α-decarboxylase (PanD) from Tribolium castaneum and develop a novel strategy to eliminate the inhibition. Firstly, the inhibited translation was verified by efficient expression elements, and the mechanism of inhibition was analyzed in Bacillus subtilis. Meanwhile, sfGFP was fused to investigate its effect on translation inhibition to screen reduced fusion peptides that had strong compatibility with PanD. The results showed that the strongly constitutive promoter could not mediate high expression of PanD and displayed translation inhibition. The analysis confirmed that the 5′ coding region and 5′UTR of panD post-transcriptional mRNA formed an inhibitory secondary structure and reduced the initiation efficiency of translation. Moreover, when the two reporter genes and part of the N-terminal sequence of the reporter gene were used as insulating peptides to fuse with the N-terminal of PanD in individual, the expression level of the recombinant protein could be improved, and the translational inhibition caused by the cis-acting effect within the mRNA molecule was eliminated. Overall, this study provides a basis to systematically design a universal peptide insulator to stabilize gene expression in microbial synthetic chassis.
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  Identification of protein interaction with acetohydroxy acid synthase IlvN in Corynebacterium glutamicum by his-pull down combined with mass spectrometry

  HOU Zhengjie, ZHANG Quanwei, MO Xiaolin, XIA Li, TAN Miao, SUN Quanwei, MA Qian, CHEN Ning

  Food and Fermentation Industries. 2019, 45(16): 11-17. https://doi.org/10.13995/j.cnki.11-1802/ts.020456

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  Proteins that interacted with the regulatory subunit of acetohydroxy acid synthase (IlvN) in Corynebacterium glutamicum were studied by his-pull down technique and liquid chromatography-mass spectrometry. Totally, 45 proteins were identified and most of them were ribosomal proteins involved in translation. The proteins involved in energy production and conversion, signal transduction , as well as transport and metabolism of amino acids, carbohydrates and lipids were also included. As acetohydroxy acid synthase is a key enzyme in branched-chain amino acid synthesis, the identification of its interacting proteins has great significance for further coordinate metabolic engineering.
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  Effects of fur overexpression on heme synthesis in Escherichia coli

  LI Mengmeng, WANG Yuxuan, TANG Lei

  Food and Fermentation Industries. 2019, 45(16): 18-25. https://doi.org/10.13995/j.cnki.11-1802/ts.020834

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  In order to elucidate the effects of iron uptake regulator gene fur on heme synthesis in Escherichia coli, fur was homogenously overexpressed. The growth, the concentration of iron ions and the changes in heme synthesis and the expression level of key genes in heme synthesis pathway were analyzed. The results showed that the heme content in the original strain under iron limited condition was 2.54 times lower than that under non-iron limited condition. Overexpression of fur inhibited the growth and decreased the concentration of intracellular iron ions. Under non-iron limited condition, the heme content in fur overexpressed strain Eco/pEF decreased by 3.55 times compared with that of the original strain and the heme content in Eco/pEF under iron limited condition increased by 3.10 times compared with that under non-iron limited condition. Overexpression of fur down-regulated hemA, while gltX, hemB and hemC were up-regulated by 4.93, 4.61 and 9.39 times, respectively. Under iron limited condition, hemB and hemG in Eco/pEF were up-regulated by 5.59 and 4.49 times, respectively. Although fur overexpression up-regulated the expression levels of the genes involved in heme synthesis pathway, heme content did not increase significantly. These results provide theoretical support for regulating intracellular heme levels by iron ion uptake.
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  Effects of proanthocyanidins on the cAMP-PKA signal transduction pathway of Saccharomyces cerevisiae

  ZHU Kaili, SHANG Wenqian, SHI Mingzhu, ZHANG Hui, LI Jingyuan

  Food and Fermentation Industries. 2019, 45(16): 26-31. https://doi.org/10.13995/j.cnki.11-1802/ts.019677

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  The effects of proanthocyanins on intracellular trehalose accumulation and cAMP signal transduction pathway in Saccharomyces cerevisiae were investigated under oxidative stress. The trehalose accumulation amount, upstream signal transduction key element (PKA), transcription rule of adenylate cyclase and cAMP level were analyzed. With addition of 0.5 mmol/L H₂O₂ and 1 g/L proanthocyanidin, the amount of intracellular trehalose in S. cerevisiae increased by 2 times, cAMP concentration and adenylate cyclase activity by 1.5 times along with a significant increase of the relative expression levels of CYR1 and BCY1. It was found that cAMP bound to PKA-regulated subunit BCY1, led to release of the catalytic subunit that activated PKA, followed by trehalose accumulation protecting the cell against adverse environments. This study provides a base for further investigation of S. cerevisiae protection by proanthocyanins against oxidative and other stresses.
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  Physicochemical properties and peptide pattern changes in rice dreg peptides prepared by double enzyme hydrolysis

  HUANG Jinmei, HU Juwu, GAO Hong , XIONG Hua, ZHAO Qiang

  Food and Fermentation Industries. 2019, 45(16): 32-39. https://doi.org/10.13995/j.cnki.11-1802/ts.020425

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  The changes in composition of rice dreg peptides prepared by double enzymatic hydrolysis were investigated. Two kinds of rice dreg peptides were prepared by 4 h hydrolysis. Of which, RDPH-1 was prepared using trypsin and flavor protease, RDPH-2 was using neutral protease and flavor protease. As the reaction proceeded, the former hydrolysis was found to be faster and more thorough than the latter, and the hydrolysis degrees at 4 h were 29.09% and 16.47%, respectively. The average particle size of the rice peptides was mostly less than 1 000 nm. Both the particle sizes and molecular structures changed dynamically along with enzymatic dissociation and aggregation. Moreover, the surface hydrophobicity of the peptides firstly decreased and then increased, with the former was 10 folds larger than the latter. Furthermore, the secondary structure of RDPH-1 was more stable than that of RDPH-2. In spite of the differences between their amino acid compositions, the nutritional values were similar. In summary, the effectiveness of trypsin and flavor protease in combination was remarkable to produce small peptides from rice dregs, which has a guiding significance for efficient preparation of small molecular rice peptides.
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  Effects of water activity on volatile components in wet and semi-dried pickle fermentation

  WANG Dongdong, CHEN Gong, LI Heng, TANG Yao, ZHANG Wei, ZHU Xiang, LI Mei, ZHANG Qisheng

  Food and Fermentation Industries. 2019, 45(16): 40-47. https://doi.org/10.13995/j.cnki.11-1802/ts.020735

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  In order to illustrate the volatile characteristics in wet and semi-dried pickles, the key volatile components were analyzed by SPME-GC-MS combined with multivariate statistical methods. The results demonstrated that the water activity was distinguishable between wet and semi-dried pickles. Wet pickles were more suitable for rapid growth of lactic acid bacteria. The volatile components of the two pickles were clearly different. The wet pickles were mainly composed of sulfur-containing compounds and alcohols produced during fermentation, while semi-dried pickles were mainly sulfur compounds originally contained in the raw material. Moreover, dimethyl trisulfide, 1-isothiocyanatopentane, 5-(methylthio)-, 5-(methylthio)-, 2-penten-4-yn-1-ol, acetic acid, 2,3-butanediol, heptyl hydroperoxide, and methoxybenzoxime were identified as differential markers for two pickles. The results have certain guiding significance for regulating the quality and flavor of pickles.
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  Citrate enhanced intracellular glutamate production in Saccharomyces cerevisiae

  TANG Chao, LIU Licong, CHEN Xiong, DAI Jun, LI Xin, YAO Juan, ZHENG Guobin, WANG Zhi

  Food and Fermentation Industries. 2019, 45(16): 48-53. https://doi.org/10.13995/j.cnki.11-1802/ts.020402

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  In order to enhance the freshness of yeast extract to better meet its needs in food industries, the effects of sodium citrate-molasses feeding strategy on the growth and intracellular glutamate synthesis in Saccharomyces cerevisiae J-5 were studied at a 10 L fermenter level. During molasses-fed fermentation, there was a significant overflow metabolism, and the ethanol concentration reached 22 g/L in 10 h. Besides, the dry weight and intracellular glutamate reached 36.36 g/L in 21 h and 2.28% in 18 h, respectively. Adding 1.8 L molasses that contained 72 g sodium citrate from 3 h to 14 h at an initial rate of 50 mL/h with an increasing flow rate of 50 mL every 2 h, the carbon overflow metabolism was effectively reduced. Moreover, the ethanol concentration in 10 h was only 54.5% of the control. Furthermore, the intracellular glutamate synthesis efficiency significantly improved, and the peak content reached 3.7% in 11 h, which was 62.3% higher than that of the control. In addition, the parameter of citrate content/the maximal cell dry weight under the optimized condition was 0.238±0.007, which provides a reference for industrial scale-up experiments.
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  Bacteroides thetaiotaomicron alleviated the acute lead toxicity in mouse

  QU Dingwu, ZHAI Qixiao, YU Leilei, TIAN Fengwei, ZHAO Jianxin, ZHANG Hao, CHEN Wei

  Food and Fermentation Industries. 2019, 45(16): 54-62. https://doi.org/10.13995/j.cnki.11-1802/ts.020419

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  This study evaluated the modulating effects of Bacteroides thetaiotaomicron(B.thetaiotaomicron) on acute lead (Pb) toxicity. B. thetaiotaomicron FTJS-8-K was orally administrated to mice during acute Pb exposure followed by measurement of the contents of Pb in tissues, feces and blood, the function of liver, kidney and intestinal barrier, and analysis of the gut microbiota. The results showed that B. thetaiotaomicron FTJS-8-K could promote the excretion of Pb in feces and reduce Pb accumulation in tissues, which consequently reduced oxidative stress by restoring the levels of malondialdehyde and glutathione in the liver and kidney. Besides, the expressions of ZO-1 and Occludin increased in colon and small intestine, the intestinal permeability improved and the level of short chain fatty acids in intestinal tract increased. In addition, strain FTJS-8-K significantly improved gut bacterial community, as the abundances of Enterobacter sp. and Pseudomonas sp. decreased, while the abundances of Ruminococcus, Rikenellaceae unclassified and S24-7 unclassified increased. Therefore, B. thetaiotaomicron FTJS-8-K can significantly alleviate damages to body caused by Pb, which indicates the potentials of reducing heavy metal toxicity by diets.
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  Tea-polyphenols embedded by Pichia kudriavzevii A16 ghost and its stability

  MA Ranran, ZHANG Dandan, XU Ying, WANG Junwei, CHENG Shumin

  Food and Fermentation Industries. 2019, 45(16): 63-69. https://doi.org/10.13995/j.cnki.11-1802/ts.020322

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  Embedding of environment-sensitive tea-polyphenols using Pichia kudriavzevii A16 ghost cells and its stability were studied. The effects of ingredient proportion, embedding time and temperature were investigated, the process of encapsulation was characterized, and the digestion properties of the microcapsule and the stability of the embedded tea polyphenols were measured. The results showed that the embedding rate of the microcapsule was (68.12±0.35)%, which was close to the theoretical value (69.39%) when embedded for 4 h at 28 ℃ with the ratio of the cell to core of 9:1. The tea polyphenols were found to be embedded in the cell of P. kudriavzevii A16. The total release rate of tea polyphenols in gastrointestinal fluid reached 78.12%. The microcapsule could effectively reduce the loss of tea polyphenols under light and high humidity conditions. In summary, P. kudriavzevii A16 ghost cell can be used as a new microcapsule material to embed tea polyphenols, which increases the utilization of yeast and enhances the stability of environment-sensitive compounds.
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  Fermentation affected on the starch structure in waxy rice flour during Youguo production

  XIA Yuesheng, YANG Liping, CAO Chuan, XU Li, WEI Dongmei, SUI Tang, ZHOU Yibin

  Food and Fermentation Industries. 2019, 45(16): 70-74. https://doi.org/10.13995/j.cnki.11-1802/ts.020685

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  This study aims to reveal the mechanisms of how yeast-fermented waxy rice flour affected the quality of Youguo. Indexes of the starch in waxy rice flour were studied during fermentation, including chain length distribution, short-range order structure, crystal structure, spherulite structure, particle size distribution and apparent structure. The results showed that the ratio of A chain (DP (degree of polymerization) ≤12) of amylopectin decreased, while that of B1 chain (DP 13-24), B2 chain (DP 25-36) and B3 chain (DP ≥ 37) increased. Moreover, the short-range ordered structure of starch was ordered first and then disordered. The starch granules remained unchanged in an A-crystal form, but the crystallinity increased first and then decreased. The average particle size of starch granules decreased, corrosive pores appeared on the surface and the polarized cross remained. In conclusion, fermentation of waxy rice flour affects the fine structure of starch, which provides a theoretical basis for producing Youguo and for deep fermentation of waxy rice flour.
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  Thermal stability and frying performance of low-saturated blending vegetable oil

  ZHANG Yang, FAN Liuping

  Food and Fermentation Industries. 2019, 45(16): 75-81. https://doi.org/10.13995/j.cnki.11-1802/ts.020015

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  This study investigated the thermal stability of low-saturated blending vegetable oil and its frying performance. Rapeseed oil, peanut oil, soybean oil, corn oil and rice bran oil were used to produce the blending oil by {5,5} simple centroid design. The frying experiments were carried out by using thermally stable blending oil, and its polar compounds, carbonyl value, acid value and p-anisidine value were studied. Four blending oils T1, T3, T4 and T7 were obtained. Their saturated fatty acid contents were all less than 20% (w/w), and they formed free radical slowly under heat treatment. After frying at 180 °C for 32 h, the polar compound content in all blending oils was lower than 27% (w/w), and the carbonyl value and p-anisidine value were lower than that of high oleic peanut oil and soybean oil, but the acid value was relatively high. In summary, the four blending oils have good thermal stability, low saturation, reasonable price and excellent high-temperature frying performance, which provides a reference for developing and applying low saturation blending frying oil.
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  Effects of heat treatment temperature on emulsifying properties of water-soluble proteins in pig liver

  PAN Chenglei, DING Jing, DONG Wei, ZHANG Yuhao, SHANG Yongbiao

  Food and Fermentation Industries. 2019, 45(16): 82-89. https://doi.org/10.13995/j.cnki.11-1802/ts.020244

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  Pork liver water-soluble proteins were used as the research object, this study investigated the emulsification activity and stability, the emulsion index and the interface protein concentration etc. after treating the proteins at 25, 40, 50, 60, 70, 80 ℃ and forming an emulsifying system with soybean oil. The results showed that the heat treatment temperature had significant effects on the emulsifying activity and emulsion stability of the liver proteins, as well as on the surface hydrophobicity, the emulsion index, the content and type of the interface protein, the size and distribution of droplets, and the microstructure of the proteins. According to the change trend of each index, it was found that when the heating temperature was 60 ℃, the emulsification performance of the proteins was the best, as the emulsifying activity was 40.42 m²/g and the emulsion stability was 52.36%. This study provides a theoretical basis for applying pork liver proteins in emulsified foods.
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  Interactions between key umami substances and inorganic ions in Yangtze coiliaectenes

  ZENG Huan, SU Hong, ZHENG Jinyuan, TAO Ningping

  Food and Fermentation Industries. 2019, 45(16): 90-96. https://doi.org/10.13995/j.cnki.11-1802/ts.020323

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  In order to study the enhancement effects of key umami-related inorganic ions on key umami amino acids (nucleotides) in different binary systems, the were subjected to binary interactive sensory tests based on an unbalanced complete block design by using Yangtze coiliaectenes. Besides, the umami intensity of each binary hybrid system was calculated. The results showed that the important contribution ranking of those substances to umami taste was disodium 5′-guanylate (GMP) = adenosine 5′-monophosphate (AMP) < K⁺< Na⁺< Glu <Gly< Cl^-<disodium 5′-inosinate (IMP) <PO₄^3-. Inorganic ions as unami enhancers in Yangtze coiliaectenes had synergistic effects on umami intensity of the binary hybrid system. The suitable ratio of PO₄^3- to umami substances was between 5:5-1:9, and Cl^- had significant effects on IMP and Glu when their ratios were between 4:6-1:9. The appropriate ratios of Na⁺ to Glu, Gly and IMP to have enhancement effects were between 4:6-1:9, while K⁺ had no significant effects. In summary, these results provide a theoretical foundation for establishing an umami intensity quantitative model for Yangtze coiliaectenes.
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  Effects of purple potato powder on rheological and textural properties of condensed milk

  ZHOU Di, XU Sheng, SUN Yanhui, DONG Yining, YANG Yanjun

  Food and Fermentation Industries. 2019, 45(16): 97-103. https://doi.org/10.13995/j.cnki.11-1802/ts.020474

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  This study aimed to reveal the influences of purple potato on the rheological and textural properties of condensed milk. The rheological, texture and microstructural changes in condensed milk were studied by adding 0.5%-2.5% purple potato powder, and the mechanisms were discussed. The results showed that the condensed milk treated with purple potato had a pseudoplastic fluid behavior, and the flow curve fitted well with the Power Law model. The condensed milk with purple potato also possessed certain thixotropic property. When the content of purple potato powder was less than 1.5% (w/w), the condensed milk was easy to recover after deformation. The viscoelastic tests showed that 1.5% and more purple potato powder could give the condensed milk a solid behavior. Moreover, the consistency and viscosity of the condensed milk with less than 2.5% purple potato powder were stable after being stored at 20℃ for 5 months. Furthermore, the higher the content of purple potato powder added, the smoother and denser the internal network structure of the condensed milk. Therefore, the flow behavior and edible quality of condensed milk were significantly affected by purple potato powder, which provides an effective guidance for industrial processing of condensed milk.
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  Phenolic compounds in fresh and dried Lycium ruthenicum Murr HeiQi No.1

  WANG Qin, MAO Jinmei, LIU Fenglan, WANG Jianyou, LI Yong, HAN Hongwei, JIANG Jiangzhao

  Food and Fermentation Industries. 2019, 45(16): 104-108. https://doi.org/10.13995/j.cnki.11-1802/ts.020249

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  This study investigated the changes in phenolic compounds in fresh and dried Lycium ruthenicum Murr HeiQi No.1, including total phenolics, total tannins, total anthocyanins, individual anthocyanins and nonanthocyanin phenolic compounds. Comparing with fresh HeiQi No.1, the dried one had 2.10 mg/g and 0.66 mg/g higher total phenolics and total tannins, respectively, and its total anthocyanins was 5.30 mg/g lower. There were eight individual anthocyanins in fresh HeiQi No.1, while there were only four in dried one. In addition, fresh HeiQi No.1 had 6 119.33 μg/g higher individual anthocyanins than the dried, and they both had the highest contents of petunidin-3-O-diglucoside and its acylated derivatives. There were 29 individual nonanthocyanin phenolic compounds in fresh and dried HeiQi No.1, and fresh HeiQi No.1 had 0.54 μg/g lower individual nonanthocyanin phenolic than the dried. In conclusion, drying was beneficial to accumulate total phenolics and tannins of HeiQi No.1, but it reduced the content of total anthocyanins, which can provide a reference for deep processing of HeiQi No.1.
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  Correlation between wheat flour quality and seasoning flour products quality

  LENG Yue, TANG Mengqi, ZHOU Mengzhou, XIAO Shensheng, LIU Gang, WANG Xuedong

  Food and Fermentation Industries. 2019, 45(16): 109-114. https://doi.org/10.13995/j.cnki.11-1802/ts.019985

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  In order to optimize the wheat flour used for seasoning flour products, raw material components that could affect product quality were analyzed by evaluating product hardness, radial expansion rate, oil holding capacity etc. The results showed that the water absorption index of seasoning flour products was significantly negatively correlated with total starch content and dry gluten content of the flour (P<0.05), and was extremely significantly negatively correlated with gluten index (P<0.01). Moreover, the water solubility index was significantly negatively correlated with total starch content and gluten index of the flour (P<0.05), and was extremely significantly positively correlated with the ratio of amylose to amylopectin and fat content (P<0.01). The radial expansion ratio was significantly negatively correlated with ash content, water solvent retention capacity and sodium carbonate solvent retention capacity of the flour (P<0.05), and was extremely significantly negatively correlated with wet gluten content and sucrose solvent retention capacity (P<0.01). The hardness was extremely significantly positively correlated with dry gluten content (P<0.01). This study has certain guidance for improving the quality of wheat flour used for seasoning flour products, as well as for developing wheat flour products with high quality.
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  Nutritional components of Agaricus bernardii and effects of maturity on its nutritional quality

  WANG Limei, WANG Xiaodong, SUN Guoqin, WANG Haiyan, CHENG Peifang, ZHANG Minhuan, DONG Tungalag

  Food and Fermentation Industries. 2019, 45(16): 115-121. https://doi.org/10.13995/j.cnki.11-1802/ts.020266

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  This study determined the nutritional quality of wild Agaricus bernardii domesticated in Inner Mongolia, and the effects of maturity stages on its quality were discussed. The conventional nutritional components, amino acids, fatty acids and minerals in new varieties of Agaricus bernardii (Meng Bai Yin No. 1 and Meng Bai Yin No. 2) and when they were in early fruit body stage and full developed stage were analyzed. It was found that the crude protein, amino acids, fatty acids, Fe, Zn and P in Agaricus bernardii were higher than those in Agaricus bisporus. Moreover, the total sugar, V_B2, V_B6, amino acids, the ratio of polyunsaturated fatty acid to saturated fatty acid, Na, Fe and Ca in Meng Bai Yin No. 1 at early commercial maturity stage were higher than those at later stage. Therefore, Agaricus bernardii is a kind of edible fungi with high nutritive values and worth for further development. Besides, Agaricus bernardii at early commercial maturity stage has higher nutritional quality, which provides a reference for in-depth study on Agaricus bernardii.
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  Antioxidant activity of aqueous and ethanolic extracts from different parts of water caltrop

  CUI Meilin, YU Youwei

  Food and Fermentation Industries. 2019, 45(16): 122-127. https://doi.org/10.13995/j.cnki.11-1802/ts.020965

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  This study explored different parts of water caltrop in order to comprehensively utilize its pulp and pericarp. The ethanol- and water-soluble substances in the pulp and pericarp of water caltrop were extracted and determined for its main bioactive components. Meanwhile, the antioxidant activity of all extracts was evaluated by detecting their DPPH radical scavenging ability and anti-lipid peroxidation ability etc. The contents of saponins, phenols and flavonoids in ethanolic extracts, and polysaccharides in aqueous extracts of pericarp were (31.18±2.33), (189.52±5.31), (56.12±2.98) and (139.72±4.22) mg/g, respectively, which were all significantly higher than those in the pulp. In addition, all antioxidant indexes increased with increased amount of all extracts. As a whole, the ethanolic extracts of pericarp had the highest antioxidant activity, followed by aqueous extracts of pericarp, ethanolic extracts of pulp, and aqueous extracts of pulp. In summary, the pericarp of water caltrop contains rich bioactive substances and has good antioxidant capacity, which provides an important reference for deep processing of water caltrop, especially for reuse of its pericarp.
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  Effect of three clarification methods on the quality of ‘Merlot’ sweet rose wine

  NIU Jianming, ZHANG Bo, SHI Xiao, LI Ningning, LI Hongtao, HAN Shunyu

  Food and Fermentation Industries. 2019, 45(16): 128-135. https://doi.org/10.13995/j.cnki.11-1802/ts.020641

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  Effects of three clarification treatments on the quality of Merlot sweet rose wine were evaluated by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The results revealed the largest decrease in color intensity and hue by natural clarification, followed by centrifugation filtration and cross-flow filtration. Besides, the volatile acidity and total phenol decreased significantly (P<0.05), and no significant differences observed in pH and total acid. Compared against natural clarification, the type and content of aroma substances of wine decreased in centrifugation filtration and cross-flow filtration, of which the content decrease is 34.99% and 66.82%, respectively. Moreover, the sensory evaluation showed that the aroma of naturally clarified wine was rich and complex, but not prominent, while the aroma of cross-flow filtered wine was pure and elegant. Furthermore, the biological stability of the wine clarified by the three clarification treatments was significantly different (P<0.05) and cross-flow filtration showed the best effect. The results of this study can provide data support and technical reference for sweet rose wine production.
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  Screening and identification of an endophytic fungus with α-glucosidase inhibitory, antioxidative and antibacterial activities from Toona sinensis

  WANG Xiaomin, WAN Jingrui, SHI Guanying, ZHANG Le, JIANG Pengfei, CHENG Jingjing, WANG Zhaogai

  Food and Fermentation Industries. 2019, 45(16): 136-142. https://doi.org/10.13995/j.cnki.11-1802/ts.020625

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  The endophytic fungi from fresh ‘Hongyou’ Chinese toon (Toona sinensis) in Henan province were isolated and purified, their α-glucosidase inhibitory, antibacterial and antioxidative activities were determined, and the species of the active strain was identified. A total of six endophytic fungi were isolated, and the secondary metabolites of strain 56-50 had the highest α-glucosidase inhibitory activity, which was (24.98±1.89%). Both strains 56-50 and TS47 had good antioxidative activities, as the scavenging effects of strain 56-50 on ABTS⁺· and DPPH· were (95.92±0.40)% and (91.77±0.45)%, respectively, while TS47 could remove (94.55±0.15)% DPPH· . Moreover, strains 56-50 and TS8 had strong inhibitory activities against Proteus hauseri and Erwinia sp., respectively, with inhibition zones of (20.33±0.08) and (15.11±0.07) mm, respectively. Strain 56-50, that exhibited strong α-glucosidase inhibitory activity, antioxidant activity and antibacterial activity, was identified as Alternaria sp. according to 18S rDNA sequencing. This study provides a theoretical basis for producing α-glucosidase inhibitors, natural antioxidants and antibacterial agents by using plant endophytic fungi.
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  A two-step process for preparing rapeseed meal peptides and improving protein solubility

  TIE Yu, LIU Jun, LI Li, WANG Jingfeng, WANG Guoqiang, ZHAO Qikai, ZHOU Pengsong

  Food and Fermentation Industries. 2019, 45(16): 143-147. https://doi.org/10.13995/j.cnki.11-1802/ts.020783

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  The objective of this study was to improve oligo-peptide concentration and protein solubility of rapeseed meal by solid-state fermentation and enzymatic hydrolysis. The peptide content (w/w) and protein solubility significantly increased by 148.08% to 7.86% and 174.83% to 25.23% compared to the control, respectively, after solid-state fermentation by Aspergillus niger. The rapeseed meal was then hydrolyzed by enzymes at 45 ℃ for 30 h, the peptide content and protein solubility were further increased to 14.12% and 44.95%, respectively. Compared to single fermentation and the control, the peptide content increased by 79.64% and 393.71%, respectively, and the protein solubility increased by 78.16% and 341.99%, respectively. Moreover, most proteins were broken down to peptides with molecular weight less than 4.6 kDa. The results demonstrated that fermentation and enzymatic hydrolysis together can further increase the value of rapeseed meal and provide a base for preparing rapeseed meal peptides.
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  Effects of different drying methods on the quality and microstructure of apple slices

  XING Na, WAN Jinqing , LI Jianguo, LIANG Zhixin, YANG Fan, LENG Zhengzheng

  Food and Fermentation Industries. 2019, 45(16): 148-154. https://doi.org/10.13995/j.cnki.11-1802/ts.021131

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  The ‘Red Fuji’ apple was used as a test material, and it was treated by vacuum drying, ice-temperature vacuum drying and freeze vacuum drying to study the effects on apple flavor, nutrients and microstructure. The results showed that the rehydration of ice-temperature vacuum drying was between vacuum drying and freeze-vacuum drying, indicating that the apple slices obtained by this method had a good degree of looseness. The titratable acid content of apple slices after vacuum temperature drying was 1.28 g/100, which was close to the acid 1.305 g/100 g of fresh apples (P>0.05), and the highest mass fraction of soluble solids was 12.57%. The retention rate is 80.95%, which is 43.65% higher than vacuum drying and 40.32% higher than that of vacuum vacuum drying. The highest total phenol content indicates that the dry product obtained by this method has the best quality. The microstructure shows that the apple slices obtained by vacuum drying under ice temperature have the smallest deformation, and the structure of fresh apples is the closest, and there are relatively regular pore-like structures. The vacuum vacuum drying has a small collapse, and the vacuum drying structure has a large deformation. This study provides a theoretical basis for the application of drying methods in food, and further expands the application of ice-temperature vacuum drying technology.
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  Effects of pre-packaging on microwave sterilization of highland barley fresh wet noodles

  FU Tingting, QIN Xiaoli, LIU Xiong

  Food and Fermentation Industries. 2019, 45(16): 155-161. https://doi.org/10.13995/j.cnki.11-1802/ts.020678

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  In order to improve the sterilization efficiency of fresh wet noodles, the best prepackaging method for microwave sterilization of noodles was explored. The influences of microwave sterilization on the temperature, moisture content, total plate count (TPC), color, cooking quality and gelatinization thermal characteristics of sealed, semi-sealed and open packed highland barley fresh wet noodles were measured. Compared against the control, microwave treatment with different prepacking methods increased the temperature, hardness, chewiness and gelatinization degree of noodles, while the water content, L^* value and TPC decreased. The greater the microwave power, the higher the sterilization efficiency. The semi-sealed pre-packaging had the best sterilization efficiency when the microwave power was constant. The TPC of semi-sealed pre-packed noodles reached the lowest (66.67±30.55) CFU/g after microwaved at 800 W for 1 min, and their shelf life at 37 ℃ extended to 60 h, and the darkening of noodles was also delayed during storage with no obvious adverse effects on the cooking and textural properties observed. This study provides a theoretical guidance for applying microwave technology in preserving fresh wet noodle more effectively.
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  Optimized soybean paste sterilization process and its influences on texture and color

  GAO Yawen, FANG Li, ZOU Shi, MIN Weihong

  Food and Fermentation Industries. 2019, 45(16): 162-170. https://doi.org/10.13995/j.cnki.11-1802/ts.020648

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  Soybean paste was sterilized using microwave and autoclave respectively and in combination and the effects on the total colony number, color and texture were investigated, followed by optimizing the sterilization process. The results showed that long duration steam sterilization at 121 ℃ had good bactericidal effect and its effect was low on texture but high on color. In comparison, short time microwave sterilization revealed poor sterilization effect and had little effect on paste color but great influence on texture. The optimized sterilization process was as follows: microwaved at 700 W for 90 s followed by steam sterilization at 121 ℃ for 7 min. Under this condition, the total colony number of the paste was 1.33×10³ CFU/g, the sensory score was 94.6, values of L, a, and b were 22.18, 8.91 and 19.77, respectively. Besides, the hardness, gumminess and chewiness of the paste were 23.202 g, 13.186 and 12.473, respectively. In conclusion, this study provides a reference to improve soybean paste sterilization technology.
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  Changes in raw milk quality under three cooling conditions using domestic refrigerators

  SHEN Qian, LIU Yongfeng, YANG Zesha, ZHANG Wei

  Food and Fermentation Industries. 2019, 45(16): 171-175. https://doi.org/10.13995/j.cnki.11-1802/ts.020522

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  This study aimed to investigate changes in raw milk quality under three different storage conditions using household refrigerators by measuring the fresh milk stored at 0, 4, and 10 ℃ on day 1, 2, 3, 4 and 5. The raw milk had small amount of bubbles when it was stored at 0 ℃. For raw milk stored at 4 or 10 ℃, bubbles, floating flocs and rancid smell were observed. The L^* value of the milk decreased rapidly with increasing storage temperature. Moreover, 0 °C storage had no significant influence on the acidity of raw milk (P>0.05), while it increased significantly on the 5^th day (P<0.05) at 4 and 10 ℃. In addition, the contents of protein and lactose in raw milk had no significant changes when stored at 0 or 4 ℃ (P>0.05). Moreover, the loss rates of fat content of raw milk were 25.67%, 31.11%, and 42.16% at 0, 4 and 10 ℃, respectively. Therefore, 0 ℃ can better retain raw milk quality for household refrigerators. The results of current study provide useful reference for residents to use household refrigerators to store milk.
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  Optimization of nattokinase fermentation by Bacillus natto and its fibrinolytic activity

  GE Yun, TANG Bin, LI Song

  Food and Fermentation Industries. 2019, 45(16): 176-180. https://doi.org/10.13995/j.cnki.11-1802/ts.020703

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  The fermentation process was optimized to produce nattokinase by Bacillus natto TN-02 in 10 L fermentor. The effects of culture temperature and feeding of major carbon and nitrogen sources on nattokinase production were investigated. A recombinant strain TN-021 in which aprN was disrupted. The results showed that periodic control of temperature and feeding of glycerol and tryptone could elevate the yield of nattokinase to a maximum of 13 978.3 U/mL, which was 1.8 times of that in shake flask fermentation.No fibrinolytic enzyme activity was detected in shake flask fermentation products of strain TN-021, which indicated that nattokinase was the only fibrinolytic enzyme produced by B. natto TN-02. In summary, this research provided a base for high-level scale-up fermentation of nattokinase, as well as for nattokinase quality control.
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  Effects of freezing methods on quality characteristics of fritters

  HUANG Zhongmin, JIA Ruonan, HUANG Wanjing, AI Zhilu, PAN Zhili, LEI Mengmeng

  Food and Fermentation Industries. 2019, 45(16): 181-186. https://doi.org/10.13995/j.cnki.11-1802/ts.020658

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  This study explored the effects of freezing methods on water distribution and quality characteristics of fritters. The fritters were frozen by liquid nitrogen immersion freezing (LF), spiral tunnel freezing (SF) and refrigerator freezing (RF), respectively. The moisture content and T₂ relaxation time of frozen fritters were measured, and the color, specific volume, texture and sensory quality of re-fried fritters were determined. The moisture content of fritters frozen by different methods was significantly different (P<0.05), and L^* value, a^* value and △E were highly significantly different (P<0.01).The content of bound water in LF- and SF-treated fritters’ pulp was significantly higher than that in RF treated fritters (P<0.01), while the content of free water was significantly lower (P<0.05). LF-treated fritters had the least water migration, and it also had the largest specific volume, the best crust color, tissue softness and porosity, as well as texture, which had the closest sensory quality to fresh fritters. Therefore, LF is expected to become a new freezing technology for industrial production of fritters, which provides a scientific reference for producing quick-frozen fritters.
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  Preservative effects of propolis and beeswax composite coating on Agaricus bisporus

  LIU Xiaoxia, AN Xueming, YUN Jianmin, LI Yanhu, NIU Yaoxing, ZHAO Fengyun

  Food and Fermentation Industries. 2019, 45(16): 187-194. https://doi.org/10.13995/j.cnki.11-1802/ts.020466

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  A compounded coating composed of propolis and beeswax was used to preserve fresh Agaricus bisporus and improve its storage quality. The combination of propolis, beeswax and Tween 80 was optimized and applied, followed by determining the sensory index, weight loss rate, hardness, soluble protein, enzyme activities and total number of colonies of Agaricus bisporus during storage. The optimal formula for the compounded coating was 1.39% (V/V) propolis, 2.04% (V/V) beeswax solution and 2.01% (V/V) twain 80. Compared with the control group, the sensory score, hardness, soluble protein content, POD, CAT, and SOD of the treated Agaricus bisporus on day 15 increased by 20.86%, 61.25%, 20.49%, 62.50%, 40.00%, and 22.45%, respectively. In comparison, the weight loss rate, decay index, total number of colonies, peak of respiration, PPO, and MDA of the treated Agaricus bisporus decreased by 4%, 16.57%, 3.70%, 6.29%, 12.94%, and 14.48%, respectively. In summary, a new edible propolis and beeswax composite coating agent was developed, which provides a new method to preserve Agaricus bisporus and other fruits and vegetables.
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  Effects of short-wave UV irradiation and apple polyphenol chitosan composite coating on quality of postharvest Pleurotus eryngii

  LIU Mengjia, ZHOU Qiang, ZHANG Baoshan

  Food and Fermentation Industries. 2019, 45(16): 195-200. https://doi.org/10.13995/j.cnki.11-1802/ts.020506

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  In order to prolong the storage period of Pleurotus eryngii, fresh Pleurotus eryngii was stored in different ways (2 ℃ + PE storage as control, apple polyphenol chitosan composite membrane + PE storage at 2 ℃ as treatment group A, and 3.6 kJ/m² UV irradiation + apple polyphenol chitosan composite membrane + PE storage at 2 ℃ as treatment group B). The results showed that compared with the control group, treatment group A and group B could effectively inhibit the increases in respiratory intensity, weight loss rate, PPO activity, and MDA content of Pleurotus eryngii, and significantly inhibited the reductions in V_C content, SOD activity and soluble protein content (P<0.05). On the 15^th day of storage, the respiratory intensity, weight loss rate, PPO activity and MDA content of treatment group B decreased by 70.07%, 62.52%, 40.89% and 23.85%, respectively, while the V_C content, SOD activity and soluble protein content were 1.93, 1.28 and 1.64 times of the control, respectively. Overall, these results provide a good theoretical basis for low temperature storage of Pleurotus eryngii.
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  Changes in quality and microstructure of chicken during ice-temperature storage

  LI Shasha, JI Hongfang, ZHANG Lingwen, WU Shenglong, HAN Xiping, CHEN Fusheng, MA Hanjun

  Food and Fermentation Industries. 2019, 45(16): 201-207. https://doi.org/10.13995/j.cnki.11-1802/ts.020553

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  In order to explore a suitable method to preserve chicken, the effects of ice-temperature storage at -1.5 ℃ for 20 d on quality and microstructure of chicken were investigated, and chicken stored at 4℃ was referred as control. The results indicated that at 4 ℃ and -1.5 ℃, all L^*, a^* and b^* values of chicken increased firstly and then decreased, and the water holding capacity, hardness and springiness declined, while TBA, TVB-N and total number of colonies increased with storage time. However, changes in all above mentioned indexes of chicken treated at -1.5 ℃ were superior to that of samples stored at 4 ℃. Additionally, T_2b, T₂₁ and T₂₂ all moved to the direction of fast relaxation time, and P₂₁ continued to drop, while P₂₂ continuously rose at 4℃ and -1.5 ℃. Moreover, the connective tissue of chicken began to degrade when stored at 4℃ for 6 d and at -1.5 ℃ for 18 d, respectively. The total number of colonies in chicken stored at 4 ℃ for 4 d and at -1.5 ℃ for 16 d were 7×10⁴ CFU/g and 3.8×10⁵ CFU/g, respectively, and their TVB-N values were 16.55 mg/100 g and 20.32 mg/100 g, respectively, which were in line with Chinese national standard of grade two fresh meat. In summary, ice temperature could extend the shelf-life of chicken by 12 d, which provides a scientific basis for improving the quality and prolonging the shelf-life of chicken.
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  Effects of highland barley varieties on rheological properties of reconstituted dough and the quality of noodles

  DUAN Jiaojiao, QIN Xiaoli, JIN Jianbo, YE Zhengrong, YI Chuanhu, LIU Xiong

  Food and Fermentation Industries. 2019, 45(16): 208-215. https://doi.org/10.13995/j.cnki.11-1802/ts.020602

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  The purpose of this study was to examine the effects of chemical compositions of highland barley from different varieties on the functional properties of reconstituted flour, in order to select the most optimal variety for noodle production. The rheological properties of the reconstituted dough composed of highland barley flour, wheat flour and wheat gluten powder, as well as the textural, cooking and microstructural characteristics of the noodles were investigated. The results showed that the rheological properties of reconstituted flour dough with different highland barley were different, which were mostly affected by total starch and dietary fiber of highland barley. For reconstituted noodles, Zangqing 2000 and Kangqing 9 had the best cooking properties, following by Beiqing 8 and Zangqing 27. Beiqing 8 had the most promising texture and shear tensile characteristic, and Zangqing 27 was the next. The starch granules of Zangqing 25, Zangqing 27 and Beiqing 8 were found to be embedded in a regular network evenly and orderly. However, Zangqing 2000 and Kangqing 9 had hard structures, and the granules of QB14 were porous, fragmentary and unevenly distributed. In conclusion, Beiqing 8 was confirmed to be the most optimal variety for noodle production, followed by Zangqing 27, while others showed poorer performances, which provides a theoretical basis and new idea for making highland barley noodles and for developing highland barley industries.
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  Optimized extraction process and antioxidative and bacteriostatic activities of anthocyanins from Chinese Dwarf Cherry ‘Nongda No 4’

  DU Lingmin, XUAN Xiaomao, FU Hongbo, XU Dou, GUO Jinming, DU Junjie, WANG Pengfei, MU Xiaopeng, ZHANG Jiancheng

  Food and Fermentation Industries. 2019, 45(16): 216-221. https://doi.org/10.13995/j.cnki.11-1802/ts.020309

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  In order to develop a functional product with anthocyanins from Chinese dwarf cherry 'Nongda No 4′, this study optimized the process for extracting anthocyanins, and the antioxidant capacity of the anthocyanins, as well as their inhibitory effects on Escherichia coli, Staphylococcus aureus and Bacillus subtilis were determined. The optimized extraction process was as follows: used 90% ethanol solution (pH=2.0), the ratio of material to solution was 1:5, and ultrasound for 10 min. Under this condition, the amounts of anthocyanins extracted were 24.21 mg/100 g and the extraction yield was 0.67%. Moreover, the extracted anthocyanins could scavenge 35.47 mg/g anthocyanin and 12.01 mg/g anthocyanin DPPH· and ·OH, respectively, and their FRAP reducing ability was 33.33 mg/g anthocyanin, which were significantly higher than that of the crude extracts. Besides, their minimum inhibitory concentrations to E. coli, S. aureus and B. subtilis were 1 040, 520, and 130 μg/mL, respectively, and such bacteriostatic effects decreased at temperature above 60 ℃. This study overall provides a reference for subsequent development of functional agricultural products using Chinese dwarf cherry.
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  Effects of different color protection treatments on quality of candied sweet potato

  WU Yongxiang, DAI Yi, WANG Yaqun, JIANG Haitao, ZHANG Mengting, KWON Taehyung, CHEN Xiangyang

  Food and Fermentation Industries. 2019, 45(16): 222-227. https://doi.org/10.13995/j.cnki.11-1802/ts.020494

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  In order to solve the browning problem when processing candied sweet potato, the compounded browning inhibitor was optimized in this study. In addition, the effects of compounded browning inhibitor, ultrasound-assisted blanching, and sodium sulfite on the quality of candied sweet potato were compared. The results showed that the optimal formula of the compounded browning inhibitor was 0.77 g/100 mL ascorbic acid, 2.17 g/100 mL citric acid, and 0.22 g/100 mL CaCl₂. It was found that the compounded browning inhibitor had the highest browning inhibition rate (58.66%), while the browning inhibition rates of ultrasound-assisted blanching and sodium sulfite were 15.37% and 20.24% , respectively (P＜0.05). Moreover, under electronic microscobe observation, the shrinkage rate, hardness and color etc. of compounded browning inhibitor treated samples were significantly better than that of the two other groups (P＜0.05), as both ultrasound-assisted blanched and sodium sulfite treated candied sweet potato had shrunk and curling cells. This research can provide a theoretical guidance for developing non-sulfur color-protection technology for candied sweet potato.
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  Industrial application of ozone for sterilizing fermentation broth and the energy-saving calculation

  WANG Shouquan, YU Zongyi, YUAN Dongling, CHAI Benyin, YIN Fengjiao, SHI Yongchun

  Food and Fermentation Industries. 2019, 45(16): 228-232. https://doi.org/10.13995/j.cnki.11-1802/ts.020468

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  In order to save the amount of steam used in fermentation broth sterilization, ozone sterilized water was used to replace part of the water in polysaccharide fermentation broth and the influences on fermentation process and results were studied. The results showed that 3, 4 and 5 mg/L ozone could sterilize tap water for fermentation in 120, 60, and 40 min, respectively. With 50% water replaced by ozone-sterilized tap water in the fermentation broth, there were no changes in reducing sugar and polysaccharides during or at the end of the fermentation, both in shake flask and pilot-scale fermentation, compared with steam-sterilized fermentation broth. Moreover, it was found that ozone-sterilized fermentation broth could save 47.3% steam and reduce 5 835 kg cooling water in a 10 m³ fermentor. Therefore, using ozone sterilized water can save a large amount of steam and cooling water, which provides a new method for energy-saving in fermentation industry.
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  The influence of different nitrogen sources on citric acid production from degermed corn extrudate

  YE Xiangku, SHEN Dechao

  Food and Fermentation Industries. 2019, 45(16): 233-236. https://doi.org/10.13995/j.cnki.11-1802/ts.020726

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  Citric acid production from degermed corn extrudate was investigated. The purpose was to raise citric acid productivity under different nitrogen sources. The extrudate fermentation broth was acquired for citric acid production by Aspergillus niger Co827 under inorganic((NH₄)₂SO₄, NH₄NO₃, NH₄Cl) or organic(urea, corn cinder) nitrogen sources. The test results showed: It was favorable for citric acid production under 3 g/L (NH₄)₂SO₄ inorganic nitrogen sources or 1 g/L corn cinder organic nitrogen sources; Citric acid production adding corn cinder (citric acid productivity 9.82 g/100 g) was more than one adding (NH₄)₂SO₄ (citric acid productivity 7.86g/100 g). To conclude, the above results provide useful data for raising citric acid productivity from degermed corn, cutting down production costs and increasing corn’s comprehensive utilization degree.
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  Identification of aroma compounds in traditional Chinese soy sauce by normal phase chromatography fractionation combined with gas chromatography-olfactometry

  ZHOU Li, CHEN Shuang, WANG Dong, XU Yan

  Food and Fermentation Industries. 2019, 45(16): 237-244. https://doi.org/10.13995/j.cnki.11-1802/ts.020388

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  In order to analyze the aroma compounds that form the unique aroma characteristics of traditional Chinese soy sauce, the volatile components were extracted and separated into 11 fractions by normal phase chromatography technique. A total of 80 aroma compounds in traditional Chinese soy sauce were identified by GC-O. Among them, methional, ethyl acetate, 1-octen-3-ol, 2-methylbutyric acid, guaiacol, 4-ethyl guaiacol, vanillin, 2-hydroxy-3-methyl-2-cyclopenten-1-one, sotolone, HEMF, HDMF and 2-furanmethanol possessed higher aroma intensity (≥ 3), which might be potential key aroma compounds. In addition, 3-methyl-4-pentanolactone, pantolactone, linalool, limonene and bis(2-furfuryl) disulfide were firstly identified as aroma compounds in traditional Chinese soy sauce. Overall, this research enhances the scientific understanding of the flavor of traditional Chinese soy sauce.
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  Analysis of polysaccharides and polypeptides in cereal vinegar sediment

  GONG Tingting, LU Zhenming, GENG Yan, LONG Rong, WANG Haixiang, SHI Xiaohe, SHI Jinsong, XU Zhenghong

  Food and Fermentation Industries. 2019, 45(16): 245-249. https://doi.org/10.13995/j.cnki.11-1802/ts.020518

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  The contents and compositions of polysaccharides and polypeptides in cereal vinegar sediment and vinegar ethanol precipitate were analyzed. The polysaccharides content, the sulfate group content and monosaccharide composition of polysaccharides, and the polypeptides content and hydrolyzed amino acids compositions were determined. The relative contents of polypeptides and polysaccharides found to be 67.4 g/100 g and 73.0 g/100 g in the vinegar sediment and vinegar ethanol precipitate, respectively. There were six kinds of monosaccharides in crude polysaccharides of vinegar sediment and vinegar ethanol precipitate. The relative content of glucosamine (27.4%) in the polysaccharides from vinegar sediment was significantly higher than that from vinegar ethanol precipitate (3.2%). The sulfate group content of crude polysaccharides in vinegar sediment and vinegar ethanol precipitate were 2.6% and 0.3%, respectively. There were 17 kinds of hydrolyzed amino acids in vinegar sediment and vinegar ethanol precipitate. The vinegar sediment had 27.4% essential amino acids and 15.9% branched amino acids, while the vinegar ethanol precipitate had 19.5% essential amino acids and 7.7% branched amino acids. Therefore, the nutritional value of polypeptides in vinegar sediment is higher than that in vinegar ethanol precipitate. This study overall provides references for understanding the components of vinegar sediment.
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  Comparative analysis of nutritional quality of Apostichopus japonicus and imported sea cucumbers

  WANG Jingyuan, WANG Lianzhu, GUO Yingying, WEN Yixiao

  Food and Fermentation Industries. 2019, 45(16): 250-254. https://doi.org/10.13995/j.cnki.11-1802/ts.020845

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  In order to compare the comprehensive quality of Apostichopus japonicus against imported sea cucumbers, ten indicators (water, ash, salt, protein, total sugar, water-soluble total sugar, sand content, dry weight rate after rehydration, polysaccharides and saponins) of Apostichopus japonicus and six imported sea cucumbers were tested and evaluated by principal component analysis (PCA) in this research. The water, salt and water-soluble sugar contents of seven dried sea cucumbers were lower than 15%, 40% and 3% (W/W), respectively. Their protein content was higher than 40%, and their total sugar content and sand content ranged from 2.90% to 12.56% and from 0.52% to 11.23%, respectively. Moreover, their dry weight rate after rehydration ranged from 36.09% to 64.63%, and their contents of polysaccharides and saponins ranged from 1.88% to 7.71% and from 0 to 0.140%, respectively. The PCA evaluation revealed that Apostichopus japonicus had the best comprehensive quality (rich in nutrients, low sand content and high dry weight rate after rehydration), followed by Cucumaria frondos, Holothuria Mexicana, Isostichopus badionotus, Isostichopus fuscus, Holotoria Mammata, and Parastichopus californics.
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  Nutritional composition analysis and sensory evaluation of Grateloupia lanceolata at different growth stages

  LI Jingrui, MA Haixia, YANG Xianqing, CHEN Shengjun, CHEN Suwen, QI Bo, LI Chunsheng

  Food and Fermentation Industries. 2019, 45(16): 255-260. https://doi.org/10.13995/j.cnki.11-1802/ts.019855

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  This study was conducted to understand the nutritional components of Grateloupia lanceolata during growth period. In addition, Grateloupia lanceolata at four growth stages were scored by sensory evaluation. In samples collected from January to April, the highest contents of protein and ash could reach 23.42% and 19.47%, respectively. Protein, ash, and inorganic elements content, as well as sensory scores increased during growth process and decreased slightly in April. In comparison, the total sugar content decreased significantly from January to March and increased slightly in April, with the highest content being 63.77%. The fat content remained to be lower than 0.5% during growth. The total amino acid content had no significant difference between January and March, but decreased significantly in April. Grateloupia lanceolata is a high protein, low fat and highly nutritious edible algae, which is more suitable to be consumed when collected in March. Overall, the results can provide reasonable and effective data for developing ready-to-eat Grateloupia lanceolate products.
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  Rapid determination of 7 quinolone residues in poultry eggs using QuEChERS and ultra performance liquid chromatography-tandem mass spectrometry

  HUANG Kun, FAN Xiaolong, CAO Qi, HAN Zhi, ZHANG Li, WANG Huixia, GUO Jia

  Food and Fermentation Industries. 2019, 45(16): 261-265. https://doi.org/10.13995/j.cnki.11-1802/ts.020743

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  An analytical method for rapid determination of enrofloxacin, ciprofloxacin, ofloxacin, pefloxacin, norfloxacin, lomefloxacin and sarafloxacin in poultry eggs by QuEChERS and ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established. The quinolone residues in poultry eggs were extracted by 5% (V/V) formic acid-acetonitrile mixed solution, purified by QuEChERS and concentrated by a rapid solvent evaporation system, and separated on a C₁₈ column with a mobile phase consisted of 0.1% (V/V) formic acid solution and acetonitrile by gradient elution. The quinolone residues were determined in a multiple reaction monitoring (MRM) mode by the electrospray ionization source (ESI⁺) and quantified with a matrix external standard method. The results showed that all the seven quinolones had good linearity in the concentration range of 2.0-100.0 ng/mL with the correlation coefficients greater than 0.995. The limits of detection (LOD) and limits of quantitation (LOQ) of the method were 0.3 μg/kg and 1.0 μg/kg, respectively, the average recovery rate was 77.20%-98.47%, and the relative standard deviation was 1.5%-6.2%. This method is easy, accurate and sensitive, which is suitable for rapid detection of quinolone residues in poultry eggs.
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  Volatile aroma components and variation of two types of Zha-chilis during fermentation

  YIN Xiaoqing, TANG Yanyan, DU Muying, WU Yating, WU Yun, KAN Jianquan

  Food and Fermentation Industries. 2019, 45(16): 266-274. https://doi.org/10.13995/j.cnki.11-1802/ts.020719

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  This study aims to clarify the characteristic aroma components in Erjingtiao Zha-chili and Niujiaojiao Zha-chili during fermentation. Volatile compounds were analyzed by SPME-GC-MS and relative odor activity value was calculated to reveal the characteristic flavor components. The results indicated that both types of Zha-chili had 65 types of volatile aroma components, most of which were esters and terpenoids . In addition, ethyl butyrate, ethyl hexanoate, hexyl acetate, linalool and 2-methoxy-3-isobutylpyrazine were common characteristic aroma components. The unique characteristic aroma component of Erjingtiao Zha-chili was β-ionone, which had better taste when fermented for 45-60 d. Ethyl 2-methylbutyrate, β-myrcene, (+)-limonene and neroli were unique aroma components of Niujiaojiao Zha-chili, which gave better taste when fermented for 30-60 d. During fermentation, the contents of total volatile components of both Zha-chilis first increased and then decreased, which reached the maximum on the 45^th day of fermentation and revealed the best flavor. This research provided reference for the improvement of Zha-chili flavor through controlling fermentation time and Chili species.
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  Headspace solid phase microextraction-gas chromatography/mass spectrometry analysis of the volatile components in probiotics fermented fruit and vegetable juice

  HE Jiamin, YU Lan, YU Xin, LIU Xueyun, JIANG Fang, WANG Ping, GUO Jing

  Food and Fermentation Industries. 2019, 45(16): 275-280. https://doi.org/10.13995/j.cnki.11-1802/ts.019712

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  The volatile components of probiotic-fermented fruit and vegetable juice were analyzed by headspace solid phase microextraction and GC/MS. Significant differences were found after fermentation. In total 67 identified volatile components, 27 were produced and 3 eliminated by fermentation. The relative content of volatile components increased from 18.94% to 67.90%. Among them, alcohols, acids, esters, hydrocarbons, aldehydes and phenols were increased, ethyl vanillin and isobutylthiazole were identified. These results provided a reference for improving the quality of fermented fruit and vegetable products.
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  Determination of 13 inorganic elements in Ottelia acuminate by ICP-MS and rapid graphite digestion

  YANG Chunhua, BI Jianliang, ZHOU Meili, YANG Wei, FAN Xiaoxu

  Food and Fermentation Industries. 2019, 45(16): 281-285. https://doi.org/10.13995/j.cnki.11-1802/ts.020587

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  A method for determining Na, Mg, K, Ca, Mn, Ni, Cu, Zn, As, Sr, Cd, Ba and Pb in Ottelia acuminate by ICP-MS combined with rapid graphite digestion was established in this study. The rapid graphite digestion condition was optimized single factor test, ⁴⁵Sc,⁷²Ge,¹¹⁵In and ²⁰⁹Bi were used as internal standard elements, and the content of each element was simultaneously determined by ICP-MS. The optimum condition of rapid graphite digestion was as follows: used 2.0 mL nitric acid and 1.0 mL hydrogen peroxide, and digested at 120 ℃ for 20 min. The linear ranges of Na, Mg, K and Ca were 0-10 mg/L, of Mn, Ni, Cu, Zn, As, Sr, Cd, Ba and Pb were 0-0.3 mg/L, and the correlation coefficients were all higher than 0.999 5. The detection limits and quantification limits of the elements were in the range of 0.000 6-0.670 1 mg/kg and 0.002 0-2.233 8 mg/kg, respectively. The relative standard deviation of the method was between 0.34% and 5.31%, and the recovery rate was 87.6%-108.5%. The contents of these 13 elements in national standard material (GBW10025) were in the range of reference values by applying the established method. In conclusion, this method is simple, fast, accurate and reliable, which can be used for analyzing multielement in plant samples.
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  Research progress and trends of electrodialysis in amino acid separation

  XIONG Neng, CHEN Tao, SUN Zili, LIU Zhiqiang

  Food and Fermentation Industries. 2019, 45(16): 286-292. https://doi.org/10.13995/j.cnki.11-1802/ts.020861

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  Electrodialysis is an emerging technique that has recently applied in the field of amino acid separation. It has the advantages of high separation efficiency, good selectivity, simple operation and reduced water consumption, and has broad prospects for development. This paper first compares electrodialysis with other techniques in amino acid separation, points out its advantages and limitations, then analyses the influence of membrane materials and operation conditions on the separation efficiency, as well as the biggest problem that limits the development of electrodialysis: membrane fouling. Several solutions for membrane fouling are also introduced. It is found that depending on the separated amino acid, selecting the membrane with specific selectivity, as well as the matching operation conditions such as pH is crucial. A favorable product yield can therefore be achieved. The prevention and control of membrane fouling can be achieved by purifying and pretreating the feed solution, performing electrode switching and equipment cleaning, and modifying the membrane material to prepare anti-fouling membrane. In this paper, the current application of electrodialysis in amino acid separation has been reviewed. It is expected to provide theoretical support and reference for researchers in the field of amino acid separation, and accelerate the industrialization of electrodialysis in the amino acid industry.
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  Research progress on the detection of flavor substances in soy sauce

  HEN Liang, HE Bo, KANG Wenli, WU Can, ZHOU Shangting

  Food and Fermentation Industries. 2019, 45(16): 293-298. https://doi.org/10.13995/j.cnki.11-1802/ts.019384

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  Volatile flavor compounds play an important role in soy sauce flavor. This paper summarized the research progress on extracting the volatile constituents from soy sauce samples and the qualitative/quantitative analyzing techniques for the volatile constituents. The volatile compounds are mainly qualitatively identified by mass spectrometry and quantified by area normalization method, therefore the results obtained need further confirmation. The solid-phase microextraction and solvent-assisted flavor evaporation that can complement each other should be used to isolate volatile compounds and gas chromatography-olfactometry to analyze the isolates, determining key odorants by means of molecular sensory science. Overall, this review provides a scientific guidance for soy sauce quality control.