15 September 2019, Volume 45 Issue 17

    

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  Thick-mash enzymatic hydrolysis of sugarcane bagasse with additivesand accessory enzymes

  KANEZA PASCAL, YANG Linqing, SUN Fubao, XIAO Zhihong,LIU Rukuan, SUN Haiyan

  Food and Fermentation Industries. 2019, 45(17): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.020940

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  The high cost of cellulose hydrolysis is the bottleneck problem of industrialization of cellulosic ethanol production. Therefore, it is worthwhile to study the hydrolysis and saccharification of substrate under low enzyme usage. This study focused on obtaining high-titer fermentable sugars from fed-batch thick-mash enzymatic hydrolysis by using additives and accessory enzymes. Sugarcane bagasse treated by alkali-catalyzed atmospheric glycerol organosolv (al-AGO) was used as substrate. The optimized amounts of additives were as below: 10 mg/g dry substrate tea saponin, 25 mg/g dry substrate Tween 20, 10 mg/g dry substrate bull serum albumin (BSA), and 0.6 mg/g dry substrate endo-xylanase. In order to reach 350 g/L total solid content during thick-mash enzymatic hydrolysis of al-AGO pretreated lignocellulosic substrate, 190 g/L initial solid content was applied, followed by feeding 60, 50 and 50 g/L substrate at 7, 10 and 13 h, respectively. After 48 h enzymatic hydrolysis with 6 FPU/g dry substrate, the hydrolysis process achieved 220 g/L fermentable sugars, in which, the titers of glucose and xylose were as high as 160.7 g/L and 58.7 g/L, respectively. Therefore, fed-batch strategy is still desirable for thick-mash enzymatic hydrolysis of lignocellulosic substrate, and using reasonable additives and accessory enzymes is evidently conducive for improving the process.
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  Efficient soluble expression of deacetylase in Bacillus subtilis

  WANG Yuanshan, GONG Meihua, CAO Chenghao, XUE Yaping

  Food and Fermentation Industries. 2019, 45(17): 7-13. https://doi.org/10.13995/j.cnki.11-1802/ts.021023

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  In order to improve the soluble expression of deacetylase, a deacetylase NAP-Das2.3 was heterologously expressed in Bacillus subtilis, and the fermentation condition was optimized. The genes of NAP-Das2.3 were cloned into the downstream of the nprB signal peptide in pP43NMK (an expression vector of B. subtilis), and the resulting expression plasmid was transformed into B. subtilis WB800 to construct the recombinant strain B. subtilis WB800/pP43NMK/nap-das2.3. The optimum conditions for the recombinant strain for cultivation and enzyme production were as follows: 6 g/L glycerol, 30 g/L beef extract, 10 g/L NaCl, 100 mL/500 mL shake flask of medium and incubated at pH 7.5 and 37 ℃ for 30 h. Under the optimal conditions, the deacetylase activity reached 106.42 U/L, which was 424.68 times higher than that of the original conditions. After 30 h incubation in a 5 L fermenter, the deacetylase activity reached 116.13 U/L. This study achieved heterologous soluble overexpression of recombinant deacetylase, which is helpful for its development and application.
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  Effects of choline chloride on L-valine fermentation

  XU Da, MEI Manli, XU Qingyang

  Food and Fermentation Industries. 2019, 45(17): 14-19. https://doi.org/10.13995/j.cnki.11-1802/ts.020944

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  In order to study the role of choline chloride in cultivating microorganisms, Corynebacterium glutamicum XV0505 (Leu-+Ile-+2-TAr+α-ABr+SGr) was used as the test strain and the changes in acid production under different choline chloride concentrations were explored to determine the optimal solution to produce L-valine. L-valine was produced by microbial fermentation, and the growth, sugar consumption and acid production of the microbe were investigated by adding choline chloride either with substrates or with sugars. It was found that adding choline chloride with substrates (0.5 g/L) and sugars (1 g/L) together was beneficial for L-valine production, which increased acid production by 18 g/L during fermentation (26.4% higher than that without choline chloride). Therefore, external addition of choline chloride can effectively enhance the viability, accelerate the growth and acid production of bacteria, which provides a reference for L-valine production.
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  Effects of two-stage rotational speed control on GABA production byEnterococcus lactic acid faecalis

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

  Food and Fermentation Industries. 2019, 45(17): 20-25. https://doi.org/10.13995/j.cnki.11-1802/ts.021048

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  In order to further improve the production of GABA synthesized by Enterococcus lactic acid faecalis, the effects of rotational speed (0 and 100 r/min) on the growth and GABA production of bacteria were investigated at a 250 mL shake flask level. By analyzing the fermentation curve and kinetic parameters at different rotational speeds, a two-stage rotational speed regulation strategy was proposed, and the fermentation conditions (stage time, liquid volume and rotational speed) that affected this strategy were optimized. It was found that the yield at 72 h and 0 r/min was the highest, and the biomass at 100 r/min in stable periods was the highest. The optimized fermentation conditions were as follows: the liquid volume was 100 mL, rotational speed was 150 r/min at the first stage of fermentation (0-12 h), then switched to 0 r/min at the second stage (12-72 h). On this basis, the production of GABA reached (6.713 ± 0.135) g/L, which was 12.2 % and 60.1 % higher than that before optimization at 0 and 100 r/min, respectively. Therefore, two-stage rotational speed control strategy can effectively improve the ability of E. lactic acid faecalis to synthesize GABA, which has an important reference value and guiding significance for industrial production of GABA.
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  Protective effects of oligosaccharides on Lactobacillus helveticus andStreptococcus thermophilus during freeze-drying process

  HUANG Rong, ZHOU Ziwen, MO Qiaoya, DONG Mingsheng, RUI Xin, ZHANG Qiuqin, CHEN Xiaohong, LI Wei

  Food and Fermentation Industries. 2019, 45(17): 26-31. https://doi.org/10.13995/j.cnki.11-1802/ts.020935

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  The aim of this study was to investigate the protective effects of galactooligosaccharides (GOS) and fructooligosaccharides (FOS) on Lactobacillus helveticus MB2-1 and Streptococcus thermophilus MB5-1 under centrifugation and lyophilization, as well as to determine the fermentation characteristics of the strains. Five indicators such as pH and residual sugar during fermentations of these two strains were measured, and their viable counts before and after centrifugation and lyophilization were determined when GOS and FOS were used as protective agents. The results showed that both L. helveticus MB2-1 and S. thermophilus MB5-1 had good substrate utilization ability and grew well, which could be used as starter cultures for dairy products. Moreover, the protective effect of FOS was better than that of GOS when L. helveticus MB2-1 and S. thermophilus MB5-1 were centrifuged. 300 g/L FOS could remain the bacterial viabilities of L. helveticus MB2-1 and S. thermophilus MB5-1 at 82.82% and 68.03%, respectively. However, 200 and 300 g/L GOS were better than that of FOS in protecting freeze-dried cells. In addition, the protective effects on L. helveticus MB2-1 was better than S. thermophilus MB5-1 at the same oligosaccharide concentration. This study demonstrated that oligosaccharides as a protective agent for lactic acid bacteria starter have broad application prospects.
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  Effects of three stabilizers on cold stability of Cabernet Sauvignon

  ZHANG Ningbo, XIA Hongchuan, ZHANG Junxiang

  Food and Fermentation Industries. 2019, 45(17): 32-39. https://doi.org/10.13995/j.cnki.11-1802/ts.020872

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  To explore the effects of stabilizers on the stability of red wine, blank 2017 Cabernet Sauvignon sample and 80 mg/L metatartaric acid (MTA) were treated as controls, and potassium polyaspartate (KPA), carboxymethylcellulose (CMC) and gum arabic (GA) were used as stabilizers. Their effects on the stability of tartrate at different concentrations were investigated by measuring the changes in wine conductivity after cold treatment. The results showed that the optimum concentration of KPA was 150 mg/L, and it had smaller effect than that of CK regarding conductivity change. Moreover, 150 mg/L KPA significantly reduced the turbidity and chromaticity of wine (P<0.05). Although 80 mg/L MTA had the smallest effect on conductivity change, it increased the turbidity of the wine. Moreover, high concentrations of CMC had certain stabilizing effects, but it significantly increased wine turbidity and reduced the chromaticity, only 20 mg/L CMC-treated wine was stable and had low turbidity. Furthermore, the optimal concentration of GA was 150 mg/L, which could significantly reduce the change in conductivity while having no significant effects on turbidity, chroma and tartaric acid. Overall, 150 mg/L KPA performed the best among the three stabilizers, which provides a theoretical basis for applying KPA in wine.
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  Effects of microorganisms and environmental factors on changes inaroma composition in Fen-flavor Xiaoqu Baijiu

  TANG Jie, CHEN Shenxi, LIN Bin, XIA Jinyang,YANG Qiang

  Food and Fermentation Industries. 2019, 45(17): 40-47. https://doi.org/10.13995/j.cnki.11-1802/ts.020827

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  The aim of this study was to reveal factors that affect original liquor flavor during new process of Fen-flavor Xiaoqu Baijiu to improve new techniques and liquor quality. The changes in microorganisms, environmental factors and aroma composition during different fermentation periods of Fen-flavor Xiaoqu Baijiu were tracked and detected, followed by statistical and correlation analysis of changes in different periods. There were no significant differences among environmental factors, microbial dynamics and aromas between different batches in different periods. Moreover, Monte Carlo test results showed that the variations of the microbiota in fermented grains were mainly affected by amino acid nitrogen, reducing sugar, crude protein and water content. The redundancy analysis indicated that the interpretation rate of environmental and microbiological factors for aroma was 38.44%, and water content, number of yeasts, reducing sugar and starch were important factors affecting the liquor aroma. Current study revealed microbial community succession in Fen-flavor Xiaoqu Baijiu and the environmental driving force, which provides a basis for improving the controllability of the liquor solid-state fermentation process.
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  Screening, identification and application of highly efficient waste oildegrading microorganisms

  SHI Hongling, CHEN Mengyan, LIU Fei, TANG Cunduo,LIU Yue, YAO Lunguang, KAN Yunchao

  Food and Fermentation Industries. 2019, 45(17): 48-53. https://doi.org/10.13995/j.cnki.11-1802/ts.020381

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  This study aimed to screen microorganisms that can biodegrade waste oil in domestic sewage of Danjiangkou reservoir to reduce the pollution of water body of the reservoir caused by oil. Soybean oil was taken as the target pollutant, the strain enrichment and domestication were carried out, followed by neutral red plate screening and physiological and biochemical identification. A native microorganism was screened, which was identified as Proteus mirabilis and named P. mirabilis NY-201801. When 5% (v/v) oil and 10% inoculum size were cultivated for 36 h at pH 7.0, 35 ℃ and 150 r/min, P. mirabilis NY-201801 could degrade 92% oil. Meanwhile, at the highest water temperature in the reservoir area, the degradation rate of 5% (v/v) oil could reach 50%. Therefore, a new type of efficient oil-degrading bacteria with good environmental adaptability and application potential was obtained, which lays a solid foundation for biodegradation of waste oil in reservoir area.
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  Isolation and identification of enzyme-producing bacteria from thestarter-making process of sesame-flavored liquor

  LIU Xiaokun,CHEN Wenhao,LIU Yang

  Food and Fermentation Industries. 2019, 45(17): 54-59. https://doi.org/10.13995/j.cnki.11-1802/ts.021027

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  The purpose of this study was to analyze the enzyme-producing bacteria in high temperature Daqu of sesame-flavored liquor. Bacterial resources obtained from three processes of starter-making were studied by traditional screening methods, 16S rRNA, DNA gyrase A subunit gene (gyrA gene) sequence analysis and RAPD molecular typing technology. The results showed that a total of 10 strains of amylase and protease producing bacteria were isolated, and 8 strains of which were Bacillus velezensis and 2 strains were Bacillus subtilis subsp. subtilis. Additionally, one of the strains of B. velezensis could be transmitted and accumulated longitudinally when making starters. This study has certain significance for revealing functional microbes of Daqu and their effects, as well as for enhancing the flavor and increasing the yield of liquor.
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  Changes in organic acids and effects on nitrite degradation during pickledcowpea (Vigna sinensis) fermentation

  XU Ke, CHENG Linlin, YUAN Mei, QIAO Congcong, ZENG Fankun

  Food and Fermentation Industries. 2019, 45(17): 60-65. https://doi.org/10.13995/j.cnki.11-1802/ts.020948

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  In order to investigate changes in organic acids during fermentation of pickles, cowpea (Vigna sinensis) was used to make pickles by traditional fermentation. HPLC was used to determine the changes in types and contents of organic acids in vegetable tissues and fermentation brine during fermentation, and the ability of each organic acid to degrade nitrite was compared. The results showed that there were eight organic acids in vegetable tissues and fermentation brine, which were oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, fumaric acid and succinic acid, and the change trend of each organic acid was different. After 7 d fermentation, the content of citric acid (641.59 mg/100 g) in vegetable tissues and malic acid (195.39 mg/100 g) in fermentation brine were the highest. Moreover, oxalic acid had the highest capacity to degrade nitrite, followed by tartaric acid, malic acid, citric acid, succinic acid, acetic acid, lactic acid and fumaric acid. This study overall provides a theoretical basis for clarifying the mechanisms of nitrite degradation in pickles.
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  Screening and biological characterization of nitrite degrading lactic acidbacteria in kimchi

  GUO Zhihua, ZHANG Xingtao, DUAN Tengfei,QIAN Jiajia,YE Jing, ZHANG Mengting

  Food and Fermentation Industries. 2019, 45(17): 66-72. https://doi.org/10.13995/j.cnki.11-1802/ts.021003

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  In order to reduce the nitrite content during kimchi fermentation, six lactic acid bacteria that could degrade nitrite were screened from kimchi. According to their culture characteristics, bacterial characteristics and 16S rDNA homologous alignment analysis, JYF1, JYF2, JYF5 and JYF6 were identified as Lactobacillus plantarum and JYF3 and JYF4 were Lactobacillus fermentum. JYF2 and JYF3 were selected to study their biological characteristics. The results showed that the final pH value of kimchi fermented by JYF2 and JYF3 was 3, and the final pH of natural fermentation was 3.5. On 8 d of fermentation, the nitrite contents of kimchi fermented by JYF2 and JYF3 were 1.8 mg/kg and 2 mg/kg, respectively, which were both 6.3 mg/kg lower than that of the natural fermentation group. Moreover, the survival rates of JYF2 and JYF3 at pH 3-4 were greater than 60%, and their survival rates were both higher than 50% with 0.01-0.03 g/L bile salt. Furthermore, JYF2 and JYF3 had greater inhibitory effects on Gram-positive bacteria than Gram-negative bacteria, and they had different sensitivities to different antibiotics. Therefore, JYF2 and JYF3 screened in this study have good biological properties, which can be used as excellent fermentation strains for kimchi production.
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  Comparative study on anti-oxidation and promotion activity of epidermal cellgrowth of edible bird′s nest water extract

  DONG Jianhui,TIAN Qiaoji,DUAN Sufang,LIU Yifeng,LI Haizhi,XIA Kai

  Food and Fermentation Industries. 2019, 45(17): 73-78. https://doi.org/10.13995/j.cnki.11-1802/ts.021969

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  In order to evaluate the anti-oxidation and epidermal cell proliferation promotion of different concentrations of EBN water extract, EBN peptides and “95°fresh EBN” water extract, a H₂O₂-induced oxidative stress cell model was established based on the human embryonic lung fibroblasts (MRC-5). The content of reactive oxygen species (ROS) and malondialdehyde (MDA), and the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) were measured. The results showed that the activities of SOD were significantly increased (P<0.05), while the levels of ROS were significantly reduced (P<0.05) after treated with EBN water extract, EBN peptides or “95° fresh EBN” water extract. In addition, the “95° fresh EBN” water extract could significantly increase the GSH-Px activity and reduce the MDA level compared with the other two groups. Meanwhile, all the three active EBN ingredients could stimulate the proliferation of human epidermal keratinocytes (Hacat) at the concertration of 100-200 μg/mL. Compared with traditional EBN water extract, “95° fresh EBN” water extract could significantly increase the proliferation of Hacat to 112.57% of the control group at the concentration of 200 μg/mL, which had the same effect with the EBN peptides.
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  Preliminary investigation of a novel method for revealing retrogradationbehavior of starch paste by particle tracking microrheology

  TIAN Yuan, LI Shuanghong, ZHOU Yun,YE Fayin, ZHAO Guohua

  Food and Fermentation Industries. 2019, 45(17): 79-84. https://doi.org/10.13995/j.cnki.11-1802/ts.20424

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  In order to characterize the rheological nature of a starch paste in a non-contacting and non-destructive way along with its aging, passive particle tracking microrheology (pptMR) was used to evaluate rheological properties and inner structure of starch past during cooling and refrigeration. The results showed that pptMR derived elasticity index (EI), fluidity index (FI) and solid-liquid balance (SLB) could well characterize short-term retrogradation of amylose. In particular, SLB presented a higher resolution. On the other hand, macroscopic viscosity index (MVI) was effective to reflect short-term retrogradation of amylose and also long-term retrogradation of amylopectin. Moreover, pptMR derived elastic modulus (G′), loss modulus (G″) and loss tangent (tanδ) were good indicators of continuous changes in viscoelastic nature and sol-gel transition of starch paste upon cooling, which could also characterize long-term retrogradation of starch paste. In summary, pptMR is a potential method for continuously exploring cooling-induced aging events of starch paste, which has undoubtable advantages comparing against traditional mechanical rheology with further methodological investigation should be addressed in the future.
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  Physicochemical and functional properties of Chinese giant salamander skingelatin-tea polyphenol composite film liquids

  JIN Wengang, GUO Siqi , XIAO Miao

  Food and Fermentation Industries. 2019, 45(17): 85-90. https://doi.org/10.13995/j.cnki.11-1802/ts.021090

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  The effects of different mass fractions of tea polyphenols on the properties of the composite film liquid were studied by using Chinese giant salamander skin gelatin and tea polyphenols as raw materials. The results showed that the addition of tea polyphenols resulted in the decrease of L^* value and pH value of the composite film liquids, but the a^* value and b^* value increased. Compared with the control group, the gel strength of the composite film containing 0.4% tea polyphenols increased significantly (P<0.05), but when the tea polyphenol content was 0.8% or above, the gel strength of the composite film liquids decreased (P<0.05). The shear rheological analysis showed that the apparent viscosity and the ultimate shear stress of the composite film increased first and then decreased compared with the control group. Infrared spectrum analysis showed that the absorption peaks of liquid amide A, I, II and III bands of giant salamander skin gelatin composite films were shifted to different degrees by introducing different mass fractions of tea polyphenol. In addition, the DPPH radical scavenging capacity and reducing power of composite film groups were significantly improved after adding tea polyphenols(P<0.05). In general, the gelatin composite film liqui containing 0.4% tea polyphenols showed good physicochemical and functional properties, and it deserves further studies for food preservatives and edible films in the future.
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  Effects of high pressure homogenization on gelatinization, rheology, texture andpolarization characteristics of chestnut starch

  GUO Zehang,YU Zixiang,DI Kejun,CHEN Hourong,ZHANG Fusheng

  Food and Fermentation Industries. 2019, 45(17): 91-97. https://doi.org/10.13995/j.cnki.11-1802/ts.020688

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  To investigate the effects of high pressure homogenization on the physiochemical properties of chestnut starch, the gelatinization, rheology, texture and polarization characteristics of chestnut starch were analyzed at different homogenization pressure, circle times and starch milk concentration. After 20-100 MPa treatment, the peak value, valley value and final viscosity reduced by 2.36%-8.58%, 4.33%-12.73% and 2.88%-8.92%, respectively. By increasing treatment times, the disintegration value and gelatinization temperature decreased by 3.03%-15.54% and 3.90%-7.42%, respectively. The peak, valley and final viscosity of the treated starch with a mass fraction of 1% to 10% decreased by 4.59%-8.58%, 11.24%-12.73%, and 7.35%-8.22%, respectively. In addition, after high-pressure homogenization treatment, the consistency coefficient of starch paste reduced, the storage modulus and loss modulus showed significant reductions, and the changes were also obvious in gel properties, such as hardness, viscosity and elasticity. Besides, the starch polarization cross was blurred and the crystal region was destroyed. Under the conditions of high pressure, low frequency and high concentration, the modification effects were the best to obtain starch with low viscosity, shear resistance, weak viscoelasticity and low gel hardness, which can significantly improve the stability, taste and digestibility of chestnut milk drinks, chestnut nutritional powder and other products.
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  Effects of dry-curing salt amount on the characteristic flavor components ofNanjing boiled salted duck

  LI Kecheng, XU Baocai, YAO Zhong,LI Cong,ZHU Xinsheng, SUN Yun

  Food and Fermentation Industries. 2019, 45(17): 98-104. https://doi.org/10.13995/j.cnki.11-1802/ts.020757

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  To investigate the effects of dry-cured salt amount on the characteristic flavor of Nanjing boiled-salted duck, solid-phase micro-extraction-gas-chromatography-mass spectrometry(SPME-CG-MS) was used to determine the volatile flavor compounds, and the characteristic flavor component was determined by odor activity value (OAV) using commercial boiled-salted ducks as control, and PCA method was used to analyze the correlation between dry-cured salt amount (4%, 6%, 8%, w/w) as well as the characteristic flavor compounds in boiled-salted ducks. The results showed that there were 15 kinds of characteristic flavor compounds in Nanjing boiled-salted duck, including pentanal, 1-hexanol, hexanal, ethyl formate, 2-heptanone, heptanal, 1-octene-3-ol, 2,3-octanedione, 1-octanol, octanal, nonanal, 2-octenal, 2,4-nonadienal, 2,4-decadienal, and 2-pentylfuran. Moreover, the content of characteristic flavor substances increased significantly with the increase of dry-cured salt amount. 4% salt was not conducive to the formation of characteristic flavor of boiled-salted duck. The characteristic flavor substances had high correlations with 6% salt group were ethyl formate, heptanal and 2,4-nonadienal, while 1-octanol and nonanal were more correlated with 8% salt group. In conclusion, the results provide a theoretical basis and reference for lowing salt content and stabilizing flavor of traditional boiled-salted duck products.
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  Effects of postmortem aging on tenderness and water-holding capacity ofbraised chicken

  LIU Dengyong,QU Wenna

  Food and Fermentation Industries. 2019, 45(17): 105-110. https://doi.org/10.13995/j.cnki.11-1802/ts.020502

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  The objective of this study was to evaluate effects of postmortem aging on the changes in indexes of chicken carcass, tenderness and water-holding capacity of braised chicken to provide a reference for determining the postmortem ageing time of chicken carcasses suitable for braised chicken processing. The chicken carcasses of ageing 0-24 h at 4 ℃ and the braised chicken were used to investigate the changes in pH value, yield, cooking loss rate, pressing loss water rate, the moisture content, shear force and texture properties. The pH value of chicken carcass decreased first and then increased, while the cooking loss rate, shear force and the pressure loss rate first increased and then decreased. There was a significantly negative correlation (P<0.01) between the pH value and the pressure loss rate. After postmortem ageing, the yield of braised chicken improved. The pH value and the pressure loss rate of braised chicken varied little with different postmortem ageing time. The moisture content was larger at 2-6 h. After postmortem ageing of chicken carcass, the yield of braised chicken significantly increased and tenderness improved. Considering the results of indicators and economic benefits, it is determined that the optimum postmortem ageing is at 4 ℃ for 2 h.
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  Fermentation process of preparing traditional food Suanzhou

  QIN Huibin, HUANG Zhiwei, ZHANG Zhiqiang , ZHANG Xixi,LI Donghang, QIAO Zhijun, YANG Hongjiang

  Food and Fermentation Industries. 2019, 45(17): 111-116.

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  The strain Lactobacillus pentose h8-c isolated from a native Suanzhou sample was used as a starter strain in this study. Fermentation of proso millet with different inoculation amounts and raw material treatment methods was compared using lactic acid, free amino acid content and sensory evaluation as evaluation indexes. The results showed that fermentation of raw proso millet for 48 h with 1% inoculation produced Suanzhou with the best flavor, suitable sourness and high content of free amino acids (177.23 μg/mL). Then the same process was used to ferment different grains as raw materials. There were significant differences in the free amino acid content: millet produced the most total free amino acid while proso millet produced the least. Moreover, Suanzhou produced by L. pentose h8-c showed no significant difference from mixed fermentation regarding lactic acid level, but its content of free amino acid was twice of that of the mixed fermentation. Additionally, products fermented by single strains had purer taste and no peculiar smell. The fermentation process determined in this work provides a basis for future industrial production of Suanzhou.
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  Effects of cooperation of bacteria and enzyme on fermented rapeseed meal

  TIE Yu, LI Li , LIU Jun, FU Junjie, WANG Jingfeng,WANG Guoqiang, ZHAO Qikai

  Food and Fermentation Industries. 2019, 45(17): 117-122. https://doi.org/10.13995/j.cnki.11-1802/ts.020921

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  Rapeseed meal was treated with two-step method of Aspergillus niger fermentation and enzymatic hydrolysis in this study. Various enzymes produced during fermentation were used in order to further degrade antinutritional factors and increase small peptides content in rapeseed meal. The results suggested that A. niger fermentation decreased the content of glucosinolates from 31.38 to 16.93 μmol/g, and the phytic acid content decreased from 34.45 to 19.38 mg/g. After enzymatic hydrolysis, the contents of glucosinolates and phytic acid were lower than 11.31 μmol/g and 1 mg/g, respectively. Compared with those of single step fermentation, glucosinolates and phytic acid decreased by 33.20% and 96.18%, respectively. Moreover, the optimized fermentation and enzymatic hydrolysis condition produced 21.19% (w/w) small peptides, which increased by 673.36% compared with that of the control. The results showed that the antinutrient factors in rapeseed meal can be further degraded and the nutrients can be effectively improved by bacteria and enzyme co-treatment, which is significant for enhancing the application values of rapeseed meal.
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  Preparation and optimization of antioxidant peptides fromHaliotis discus hanai gastropoda

  YAN Lin,JIANG Shuangshuang,YAN Xin,YAO Yanyan,CHANG Lirong,LI Changqing

  Food and Fermentation Industries. 2019, 45(17): 123-128. https://doi.org/10.13995/j.cnki.11-1802/ts.020551

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  In order to make full use of Haliotis discus hanai gastropoda protein resources and promote their industrialization and intensive processing, the peptide yield, hydrolysis degree, reducing power and DPPH· clearance were investigated during protease enzymatic hydrolysis, and then the optimal protease was selected. On the basis of single factor experiment, response surface analysis was applied to optimize the three major influencing factors, including pH, enzymatic hydrolysis temperature and enzymatic hydrolysis time, to determine the preparation process of the anti-oxidant peptide of the gastropod of Haliotis discus hanai. The results showed that the optimal conditions for the preparation of antioxidant peptidase hydrolysate by neutral protease hydrolysis Haliotis discus hanai gastropoda were as follows: pH 7.10, enzymolysis at 50.25 ℃ for 4.65 h. Under this condition, the DPPH· clearance rate reached to 96.12%, and the relative error was 0.12% compared with the predicted theoretical value, the average polypeptide content was up to 80.56%, indicating that this technology was suitable for the preparation of antioxidant peptides from Haliotis discus hanai gastropoda.
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  Optimized hot air drying conditions and quality characteristics ofTrachinotus ovatus fillet

  SHI Hui,YANG Shaoling,WU Yanyan, LIN Wanling,YANG Xianqing,HUANG Hui

  Food and Fermentation Industries. 2019, 45(17): 129-135. https://doi.org/10.13995/j.cnki.11-1802/ts.020781

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  This study aimed to explore the processing methods and techniques of large-scale cultured Trachinotus Ovatus, a hot air drying process technology was applied, and sensory evaluation, moisture content and rehydration rate were determined. Single factor experiments were carried out on drying time and temperature in both first and second stage. On this basis, the optimal hot air drying conditions were determined by orthogonal experiments and the quality characteristics of the products were analyzed. The results demonstrated that the optimal conditions were 4 h, 80 ℃ at the first stage, and 2 h, 70 ℃ at the second drying stage. Under optimized conditions, the chewiness and hardness of the fillet increased, with dry surface, golden color and excellent flavor. The comprehension score reached 62.54±2.62, and the moisture, crude protein and crude fat content of fillet were 33.69 g/100 g, 38.52 g/100 g and 24.12 g/100 g, respectively. It was also found that SFA and PUFA decreased by 3.48% and 6.45%, while MUFA increased by 9.35%. This paper innovatively applies two-stage variable temperature drying in processing Trachinotus Ovatus, which provides a theoretical basis for the industrial production of large-scale cultured marine fish.
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  Optimized derivative conditions of dansyl chloride derivatized biogenic amineby response surface methodology

  LI Ranran, LI Hongjun, HE Zhifei

  Food and Fermentation Industries. 2019, 45(17): 136-143. https://doi.org/10.13995/j.cnki.11-1802/ts.020768

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  Response surface methodology was used to optimize the reaction temperature, derivatization time and derivatization dosage of dansyl chloride with 8 kinds of biogenic amines to study the interactions between different derivatization factors. The results showed that 20 μg/mL eight biogenic amine mixed solution derivatized with 10 mg/mL dansyl chloride at 40.06 ℃ for 34.70 min and with 3 mL derivatives could reach the highest yield of biogenic amines. The predicted total area of biogenic amines obtained from the model was 100.05% in accordance with the validation test, indicating a relatively perfect prediction effect and a high reference value. At the same time, it was revealed by response surface test that there were no significant interactions between derivatization temperature and time as well as between the amount of derivatization (P>0.05), yet there was a significant (P<0.05) interaction between derivatization time and derivatization amount. This study provides a scientific and intuitive theoretical basis for the optimization of biogenic amines derivation.
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  Effects of Lactobacillus brevis fermentation on the quality of jujube juice

  YU Si, ZHAO Yu, ZHANG Jing, CHEN Yue, BAI Liyuan, YANG Zekun,ZHANG Baoshan

  Food and Fermentation Industries. 2019, 45(17): 144-150. https://doi.org/10.13995/j.cnki.11-1802/ts.021118

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  In this study, Lactobacillus brevis was used to ferment jujube juice to produce γ-aminobutyric acid (GABA) that can be used as a dietary supplement. The effects of fermentation on the quality of jujube juice were measured by analyzing the dynamic changes in nutrient composition and antibacterial properties of the juice. The results showed that the maximum production of GABA was 288.04 μg/mL when adding 5 g/L L-glutamic acid, inoculated with 8% L. brevis and fermented for 60 h. During 72 h fermentation, total phenol content and the scavenging rates of DPPH· and ABTS·⁺ all showed an increasing trend at first and then decreased, while the total acid content and the antibacterial activity of the fermentation broth showed upward trends. The jujube juice fermented by L. brevis can provide not only probiotics but also many beneficial nutrients. Therefore, the quality of jujube juice after L. brevis fermentation is obviously better than that before fermentation, which can provide a theoretical basis for developing functional jujube juice beverages that are rich in GABA.
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  Effect of stabilizers on formulated acidic milk beverage stabilization

  LIU Jiang, LEI Ji, ZHANG Jun,SU Feiyan

  Food and Fermentation Industries. 2019, 45(17): 151-157. https://doi.org/10.13995/j.cnki.11-1802/ts.020854

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  In an attempt to solve the instability problem such as floccus, stratification and precipitation in acidic milk beverages (AMB), this paper used skimmed milk powder as raw material to prepare AMB with different stabilizers, including lemon pectin, carboxymethyl cellulose (CMC) and propylene glycol alginate (PGA). The optimum addition amounts of different stabilizers were determined by precipitation rate of AMB. The effects of different stabilizers on the sensory, particle size, Zeta potential, water molecule fluidity and rheology of ABM were studied. The results showed that the optimal amount of pectin, CMC and PGA were 0.30% (w/w), 0.40% (w/w) and 0.30% (w/w), respectively. All stabilizers involved showed good stabilizing effect in AMB, among which, pectin was the best, followed by CMC. Pectin is worthy of further study as a stabilizer, which is of great significance to the research of AMB.
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  Optimized formulation of purple sweet potato and naked oats wine based onfuzzy mathematics sensory evaluation and mixture design

  WU Fangtong, CAO Qianrong, WU Guangfeng, ZHENG Xiang,QIN Yanmei, MA Qinghe

  Food and Fermentation Industries. 2019, 45(17): 158-165. https://doi.org/10.13995/j.cnki.11-1802/ts.019357

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  The quality of purple sweet potato and naked oat wine was improved based on effects of different ratios of raw materials on sensory evaluation indexes of the wine. The fuzzy mathematics sensory evaluation quantified the sensory indexes of the wine. The optimal formula of producing purple sweet potato and naked oats wine was obtained through the D-optimal mixture design with quantified fuzzy mathematics sensory evaluation as response values. The optimal formula was as follows: 32.8% (w/w) purple sweet potato, 32.6% (w/w) naked oats, 9.6% (w/w) corn and 25% (w/w) glutinous rice. The contents of amino acids in the optimized purple sweet potato and naked oats wine were higher, and the wine also had better taste. Overall, the results of this study can provide references for further production expansion and promote the development of naked oats industries in China.
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  Effects of lecithin content on gel properties of pork meat batters atdifferent salt concentrations

  XIE Shengli, XIA Wenyin, MA Liang, DAI Hongjie, ZHOU Hongyuan,GUO Ting, YU Yong, ZHANG Yuhao

  Food and Fermentation Industries. 2019, 45(17): 173-180. https://doi.org/10.13995/j.cnki.11-1802/ts.021004

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  The effects of lecithin content (0.2%-0.6%, w/w) on the gel properties of pork meat batters were investigated under different salt concentrations (mass fraction 1.5%-3.5%). Using pork loin as raw material, the cooking yield, water holding capacity (WHC), texture, color difference and in vitro digestibility were studied. The results showed that with 0.4% lecithin, the meat batter had the highest cooking yield, WHC, elasticity and in vitro digestibility, while hardness and chewiness were relatively low. Compared with 0.2% lecithin group, the meat batter with 0.4%-0.6% lecithin had no significant decreases in quality indexes, such as cooking yield, WHC, hardness, elasticity and G′ at high salt concentration (3.5%). The results of TBARS and protein oxidation analysis showed that the addition of lecithin could inhibit protein oxidation and increase the degree of fat oxidation in the system. Overall, meat batter with 0.4% lecithin has the best gel properties, and the combination of lecithin and myofibrillar protein inhibits protein oxidation, which provides a theoretical reference for meat processing adaptability with different lecithin contents.
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  Processing suitability of Huaibei partridge chicken and Jinzhai black chicken

  ZHOU Xi, SHAO Xuefei, XIONG Guoyuan, GAO Xueqin,JIA Jingmin, TAO Hongbin

  Food and Fermentation Industries. 2019, 45(17): 181-188. https://doi.org/10.13995/j.cnki.11-1802/ts.020947

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  In order to fully utilize the processing characteristics of local chicken breed in Anhui province, Jinzhai black chicken (JBC), Huaibei partridge chicken (HPC) and White feather broiler (WFB) were boiled, fried, roasted and chopped, followed by determining the texture profile analysis (TPA), yield and the dynamic rheological properties. The results showed that JBC had the highest fat content and lowest protein content in fresh meat (P<0.05). After boiling, HPC produced the highest yield, and the lowest cooking loss, whose hardness, adhesiveness, and chewiness were significantly higher than those of others (P<0.05). WFB exhibited significantly higher hardness, adhesiveness and chewiness than those of others, with the highest yield and the best elasticity (P<0.05) after roasting. JBC had the highest yield and the best elasticity after being fried. The yields of three kinds of chicken showed significant differences after cooking (P<0.05), and the HPC had the highest elasticity, cohesiveness, adhesiveness and chewiness. In addition, JBC had the largest values of storage modulus and loss modulus. According to sensory evaluation, HPC is more suitable for boiling and chopping, and JBC is more suitable for frying, which provides a reference and guidance for further processing and utilization of HPC and JBC.
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  Effects of extraction solvents on the phenolic contents and antioxidantactivities of onion (Allium cepa L.) peels

  REN Manni, GAO Zengming, WANG Cuntang

  Food and Fermentation Industries. 2019, 45(17): 189-193. https://doi.org/10.13995/j.cnki.11-1802/ts.020665

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  The contents of total phenols and flavonoids in onion peels extracted with various solvents and their antioxidant activities were compared. Three color onion peels were extracted with 70% (v/v) acetone, 70% (v/v) methanol, 70% (v/v) ethanol and water, respectively, and the contents of total phenols and total flavonoids were determined. DPPH free radical scavenging ability, ferric reducing ability of plasma (FRAP), ABTS radical cation scavenging activity were used to evaluate antioxidant activity. It showed that the antioxidant contents and antioxidant capacity of purple onion peel were significantly higher than those of yellow and white onion peels. In addition, 70% acetone extract had the highest content of total phenols (95.46±6.60 mg GAE/100 g DW) and flavonoids (40.75±0.99 mg rutin/100 g DW). It provides a direction for the development and utilization of onion peel as a potential natural antioxidant resource in food and medicine.
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  Effects of acid treatment on functional properties of Canna edulis Ker starch

  YU Zixiang, DI Kejun, LIU Guanwen, CHEN Hourong, ZHANG Fusheng

  Food and Fermentation Industries. 2019, 45(17): 194-200. https://doi.org/10.13995/j.cnki.11-1802/ts.020687

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  To evaluate the effects of acid treatment at different concentrations and time on the functional properties of Canna edulis Ker starch, the transparency, clotting property, freeze-thaw stability, texture characteristics, gelatinization properties and particle morphology of the starch were determined. At the concentration of 4.0%-5.0%, the transparency increased the most, while the condensation, freeze-thaw stability and gelatinization characteristic viscosity decreased the most, and the peak viscosity was even 97.24%-97.40% lower than the original starch. The texture index of 3.0%-5.0% acid-treated starch decreased the most. Moreover, the transparency increased by 20.61%-45.04% in the time range of 0.25-1.0 h, while other indexes decreased. In addition, scanning electron microscopy showed that the morphology of starch granules was not significantly damaged by acid hydrolysis, indicating that the preferential hydrolysis inside the granules significantly changed the functional properties of starch, but the unbroken spatial structure of the granules maintained the external appearance of starch granules. Overall, acid treatment can significantly change the functional properties of Canna edulis Ker starch, which is conducive to its expanded application in food such as vermicelli and gum candy.
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  Multivariate statistical analysis to evaluate the effects of different treatmentson the shelf quality of persimmon fruit at room temperature

  ZHANG Peng, HAN Shuangshuang, LI Chunyuan, LI Jiangkuo, XUE Youlin

  Food and Fermentation Industries. 2019, 45(17): 201-208. https://doi.org/10.13995/j.cnki.11-1802/ts.020592

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  In order to explore the optimum treatment for storing astringent persimmon fruit under ambient temperature, the effects of modified atmosphere (MA), modified atmosphere with 1-MCP (MA+1-MCP), modified atmosphere with dry-ice (MA+dry-ice), modified atmosphere with 1-MCP and dry-ice (MA+1-MCP+dry-ice) on soluble tannins, quality indicators, physiological indicators, hardness and color were investigated on the basis of Mopan persimmon. The results showed that the soluble tannin content of persimmon fruit treated with dry-ice reduced to below the astringency threshold within 7 d. Different treatments were significantly connected with Vc, respiratory intensity and ethylene production rate, and they showed significant differences by OPLS-DA analysis. The results showed that from the perspective of fruit quality and physiology, MA+1-MCP could ensure the Vc content of fruit, inhibit the increase of respiration rate and the decrease of fruit hardness for a long time. Regarding the taste, MA+1-MCP+dry- ice could effectively remove the astringency of the fruit and delay softening of the fruit. MA+1-MCP+ dry ice was the optimum treatment of postharvest astringent persimmon, which can be applied in the commercialization market of astringent persimmon.
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  Effects of different thermal-treated temperatures on polyphenols andflavonoids of blueberry juice during cold storage

  WU Zhen, LI Hong, WANG Yongde, TAN Hongjun, YANG Yong,ZHAN Yong, WANG Fuqiang

  Food and Fermentation Industries. 2019, 45(17): 209-215. https://doi.org/10.13995/j.cnki.11-1802/ts.020573

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  The influences of different thermal-treated temperatures on polyphenols and flavonoids contents of blueberry juice during cold storage were investigated. The contents of total polyphenols, total flavonoids, anthocyanin and proanthocyanidins of blueberry juice pre-treated by different temperatures (60-90 ℃) for 30 min during cold storage (4 ℃, 0-16 weeks) were determined. The results showed that the retention rate of total polyphenols, total flavonoids, anthocyanin and proanthocyanidins after stored for 16 weeks were 68.43%-73.62%, 65.78%-69.67%, 52.20%-57.43% and 62.98%-65.51%, respectively. The loss of above active components increased with thermal-treated temperatures. The adjusted coefficients of determinations of the combined kinetics model of ‘zero- and first-order’ were all larger than 0.97, revealing that the model could better reflect the dynamic changes in each component during cold storage. The process of 60 ℃ sterilization could maximally preserve the active components, the combined dynamic model of ‘zero- and first-order’ could be used as a predict method for active component degradation of thermal-treated blueberry juice during cold storage. Thermal-treated temperature at 60 ℃ and stored at 4 ℃ can be used as the guiding method for blueberry juice processing industries, which provides a guidance for processing, storage and product development of blueberry juice.
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  A novel method for rapid determination of industrial protease and itspreliminary application

  SONG Peng, CHENG Lei,TIAN Kangming, WANG Zhengxiang

  Food and Fermentation Industries. 2019, 45(17): 216-220. https://doi.org/10.13995/j.cnki.11-1802/ts.021134

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  Proteases are a kind of important industrial enzymes. Rapid determination of their activity is very important for exploring, producing and applying new enzymes. Consequently, a novel method for rapid determination of protease activity was developed based on the principle of fluorescence energy resonance transfer using a fluoroboron fluorescein labeled soybean protein isolate as the substrate. The method was used to detect five commonly used industrial proteases and showed a good linearity in the range of 0.025-0.4 U/mL. Besides, the ranges of detection limit and quantitative limit were 1.1×10^-4-1.4×10^-4 U/mL and 3.7×10^-4-4.5×10^-4 U/mL, respectively. The sensitivity of this method was 20 000 times higher than that of Folin method. Therefore, the simplicity, sensitivity and stability of the method indicate its potential applications in rapid assay, trace detection and exploration of new proteases.
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  Identification of volatile compounds from pickled-mustard-likeoff-flavor Maotai by LLE and HS-SPME combined with GC-MS

  YANG Liang, CHEN Shuang, XU Yan

  Food and Fermentation Industries. 2019, 45(17): 221-226. https://doi.org/10.13995/j.cnki.11-1802/ts.020982

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  The volatile compounds from pickled mustard (Brassica juncea) like off-flavor Maotai-flavor liquor were qualitatively analyzed by liquid-liquid extraction (LLE) and HS-SPME combined with GC-MS for the first time. There were 76 volatile compounds identified in total, including 9 alcohols, 7 aldehydes and ketones, 10 acids, 31 esters, 3 phenols, 3 lactones, 5 furans, 4 nitrogen-containing compounds, 1 sulfur-containing compound and 3 hydrocarbons and other substances. In addition, 2,4-ditert-butyl phenol and 2,2-methylenedifuran that had not been reported in liquor were detected. It was concluded that co-application of LLE and HS-SPME had a wider detection range, and the interactions between various compounds may result in off-flavor of the Maotai-flavor liquor. The analysis and detection of the compounds in the defective liquor lays a foundation on subsequent researches.
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  Identification of sweet orange juice adultery with mandarin juice based oncharacteristic polymethoxyflavones analysis

  ZHOU Qi,TAN Anqun, YI Xin, LI Guijie, CHENG Yujiao,TAN Xiang,ROUSEFF RUSSELL LEE,WU Houjiu, ZHAI Yulin,LIAO Hongbo,WANG Hua

  Food and Fermentation Industries. 2019, 45(17): 227-233. https://doi.org/10.13995/j.cnki.11-1802/ts.020640

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  An economical and convenient method for identifying mandarin juice over-blended into sweet orange juice was developed. Sweet orange and mandarin juices were extracted from more than 20 varieties for each group. After centrifugation of the juices, the supernatant and fruit pulp precipitate were obtained and their polymethoxyflavones (PMFs) were separately extracted by C₁₈ solid phase extraction and acetonitrile. The extracts were combined and PMFs were qualitatively and quantitatively analyzed by high-performance liquid chromatography-diode array detection- fluorescence detection (HPLC-DAD-FLD). The identification model to discriminate two kinds of juice was established by principal component analysis (PCA) using the 8 PMFs as variables. This model was capable of detecting a minimum 10% volume fraction of mandarin juice (using Ponkan juice as an example) added into orange juice (using Long-leaf orange juice as an example). This method meets the international standard for detecting the maximum amount of adulterated juices into orange juice and also shows good efficacy and important practical value to identify the purity of sweet orange juices.
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  Synthesis of anthocyanins and changes in volatile components and contents inTarocco orange during postharvest storage

  FENG Guirong, WANG Xiaorong, XIE Jiao, DENG Lili,MING Jian,ZENG Kaifang,YAO Shixiang

  Food and Fermentation Industries. 2019, 45(17): 234-239. https://doi.org/10.13995/j.cnki.11-1802/ts.019870

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  Current study investigated anthocyanins synthesized in postharvest Tarocco blood orange, as well as difference in volatile constituents and concentrations between bloody and bloodless fruits by SPME-GC-MS. The results showed that the synthesis of anthocyanins extended from the top to the pedicel of fruits during postharvest storage at low temperature, and the content increased up to 17.5-fold. There were 12 and 13 volatile constituents identified from bloodless orange and bloody orange, and they had 11 compounds in common. Moreover, monoterpenes and sesquiterpenes were predominant in both varieties. After anthocyanins had been synthesized, contents of 9 volatile constitutes (e.g. D-limonene, β-humulene and β-sesquiphellandrene etc.) increased while levels of β-myrcene and geranyl acetone decreased. Besides, changes in the contents of D-limonene and β-humulene were clear, and their contents in bloodless fruit were 78.0% and 21.9%, respectively, of that of bloody fruit. Overall, the synthesis of anthocyanins was associated with increased volatiles in blood orange during postharvest storage at low temperature, which provides information for revealing biological mechanisms to understand the changes in aroma quality of blood orange.
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  Quality evaluation of different sweet potato vinegars based on principalcomponent analysis

  CHEN Shanmin, HUANG Ping,WANG Zhenshuai, XIN Siyue,SHENG Huaiyu,JIANG Heti

  Food and Fermentation Industries. 2019, 45(17): 240-246. https://doi.org/10.13995/j.cnki.11-1802/ts.020447

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  To evaluate the overall quality of five sweet potato vinegars, 11 quality indicators including pH, total soluble solid (TSS), total sugar, total acid, total polyphenol, total ester, values of L^*, a^*, and b^*, as well as DPPH radical scavenging rate and ORAC value were measured. The results indicated that there were significant differences in pH, TSS, total ester content and L^*, a^*, and b^* values among different sweet potato vinegars. Besides, there were no significant differences in chroma value C^*, total phenolic content and antioxidant capacity between Yuzi 7 and 13-3-35, but they were significantly different from other vinegars. Principal component analysis extracted two principal components from 11 quality indicators, which mainly reflected nutrient composition, color, and antioxidant capacity. The comprehensive quality scores (from high to low) of five vinegars were 13-3-35, Yuzi 7, Yu 15, Yu 19, and Yu 27. Besides, total acid, total ester, a^* value, b^* value, DPPH radical scavenging rate and ORAC value that were selected by principal component analysis could be used to judge the quality of sweet potato vinegar, which provides a method for simple judgment of sweet potato vinegar quality.
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  Determination of two alkaloids and six sweetening agents in beverages by ultraperformance liquid chromatography-tandem mass spectrometry

  LIU Hong, WANG Lin, HU Bo, LI Lixia, HUANG Wei, LIU Yun

  Food and Fermentation Industries. 2019, 45(17): 247-251. https://doi.org/10.13995/j.cnki.11-1802/ts.020430

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  A new ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) with triple quadrupole method was developed in order to determine theophylline, caffeine, saccharin, acesulfame, aspartame, neotame, advantame and sucralose in beverages. Samples were ultrasonically extracted with acetonitrile and water (20∶80, v/v), followed by centrifugation and filtration. The target compound was separated by UPLC, and positive and negative electrospray ionization at multiple reaction monitoring (MRM) mode was applied. Qualitative screening was achieved with retention time and qualitative ions, and peak area and quantitative ions were used for quantification. The results showed that the limit of detection of the method was 0.003-0.5 mg/kg and the limit of quantification was 0.01-2 mg/kg. The average recovery showed a variation from 92.3% to 110.4% and the RSD was 0.9%-10.8%. Besides, a good linear relationship was found in the range of 0.001-14.088 μg/mL target compounds with correlation coefficients being above 0.995. Overall, this method was rapid, simple, sensitive and accurate, which is suitable for batch determination of the 2 alkaloids and 6 sweetening agents in beverages.
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  Fluorescent proteins and their applications in microbial strain engineering

  MAO Hongli, LIU Yu, ZHANG Jianguo

  Food and Fermentation Industries. 2019, 45(17): 252-257. https://doi.org/10.13995/j.cnki.11-1802/ts.019462

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  Fluorescent proteins are a series of luminescent proteins under UV light. Fluorescent proteins are widely used as markers in many fields due to their good stability, high sensitivity and non-toxicity. Currently, successfully established fluorescent proteins include green fluorescent protein (GFP), blue fluorescent protein (BFP), cyan fluorescent protein (CFP), yellow fluorescent protein (YFP) and red fluorescent protein (RFP). Applications of fluorescent proteins in strain screening during microbial engineering have been well developed. Strain screening is time-consuming and labor-intensive, and fluorescent proteins provide a breakthrough for high-throughput screening. This review started with basic research work on fluorescent proteins and summarized the applications of fluorescent proteins in microbial strain engineering as well as new screening technologies. This review will provide a basis for applying fluorescent proteins and other luminescent proteins in microbial strain engineering.
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  Taxonomy and functions of Bacillus velezensis: a review

  ZHANG Caiwen, CHENG Kun, ZHANG Xin, LIU Bo, DU Haibo, YAO Su

  Food and Fermentation Industries. 2019, 45(17): 258-265. https://doi.org/10.13995/j.cnki.11-1802/ts.020737

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  In recent years, the applications of Bacillus velezensis, Bacillus methylotrophicus and Bacillus amyloliquefaciens subsp. plantarum in agriculture, industry, food processing and environmental protection etc. are increasing. However, previous researches have shown that B. methylotrophicus and B. amyloliquefaciens subsp. plantarum are heterotypic synonyms of B. velezensis. In order to clarify the taxonomic status of B. velezensis, the correlations between B. velezensis and B. methylotrophicus, as well as between B. velezensis and B. amyloliquefaciens subsp. plantarum were sorted, and the functions of B. velezensis were reviewed to provide a reference for deep research and application of B. velezensis.
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  Research progress on the application of mid-infrared reflectancespectroscopy (MIRS) in food detection

  LAN Weiqing, ZHOU Dapeng, LIU Dayong, SUN Xiaohong,FENG Haojie, XIE Jing

  Food and Fermentation Industries. 2019, 45(17): 266-271. https://doi.org/10.13995/j.cnki.11-1802/ts.021000

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  Mid-infrared reflectance spectroscopy (MIRS), as one of the food analysis and detection techniques, uses the properties of light absorption, scattering, reflection and transmission to determine its component content. With wide applications in the field of food science, MIRS can perform the analysis from gas to liquid, from homogenate to powder, from solid materials to biological tissues. As a consequence, samples can be quickly and accurately detected and qualitatively and quantitatively analyzed. It has the characteristics of rapid, non-destructive, safe and efficient, and simultaneous determination of multi-components. Based on the brief introduction of working principle of MIRS and the main advantages as well as disadvantages of common food quality detection methods, this paper also summarized the application examples and research progress of MIRS in origin traceability, adulteration, variety identification and quality detection. The main problems and solutions of MIRS were put forward, its development prospects were also prospected.
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  Exploitation and application of microbial esterases in food industries

  BI Wenhui, GUI Lun, YAO Jian

  Food and Fermentation Industries. 2019, 45(17): 272-277. https://doi.org/10.13995/j.cnki.11-1802/ts.020765

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  Microbial esterases are a kind of industrial enzyme that has been widely used in food industries, and it is important and beneficial for food industries to exploit and apply. Using technologies, such as isolation and purification, metagenome, metatranscriptomics, to find thermophilic esterases and psychrophilic esterases that are thermostable and tolerant to chemicals and low temperature can enrich the enzymatic knowledge and expand the variety. It has been found that applying various esterases in food production and food pesticide residue detection enhances the productivity, product quality and ensures food safety. This review summarized the state of art in exploiting novel esterases, applications in food production and pesticide residue detection in order to provide a reference for their development and industrial scale applications.
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  Preparation, structural modification and physiological activities ofphloretin: a review

  WEI Lina, ZHAO Jing, LUO Cangxue, LIU Juan, SHI Changzheng

  Food and Fermentation Industries. 2019, 45(17): 278-285. https://doi.org/10.13995/j.cnki.11-1802/ts.020079

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  Phloretin is a kind of dihydrochalcone that belongs to flavonoids, which has a wide range of biological activities and great application prospects in food, medicine, cosmetics and other fields. At present, most researches have focused on the preparation, structural modification, biological activities and mechanisms of phloretin, however, a systematic review regarding phloretin is lacking. Therefore, this review summarized the ways of preparing phloretin, including extraction and separation from natural products, chemical semi-synthesis and total synthesis, as well as biological synthesis. Moreover, chemical structural modification of phloretin, such as esterified modification, etherification and condensation reaction etc. were reviewed. Furthermore, biological activities of phloretin and related mechanisms, such as tumor cell proliferation inhibition, anti-oxidation, immunosuppression and anti-inflammation etc. were discussed. The problems and countermeasures in developing and researching phloretin were mentioned, which aims to provide a reference for future research and application of phloretin.
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  Extraction methods and applications of oil from Moringa oleifera seed

  SHAO Ting, QIN Xiaoli, ZHONG Jinfeng, XIANG Fenglan

  Food and Fermentation Industries. 2019, 45(17): 286-293. https://doi.org/10.13995/j.cnki.11-1802/ts.021025

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  This paper prospected future theoretical research directions of Moringa oleifera seed oil to provide theoretical support for research and industrial development of Moringa oleifera seed oil. The fatty acid composition, physicochemical properties, extraction methods (press, solvent extraction, aqueous enzymatic extraction, supercritical CO₂ fluid extraction) and applications of Moringa oleifera seed oil were reviewed. Currently, researches on Moringa oleifera seed oil mainly focus on the effects of extraction methods on the extractability and physicochemical properties of the oil, as well as its applications in food and chemical industries. However, researches involving in Moringa oleifera seed oil and its applications need to be strengthened in the future. Besides, oil from Moringa oleifera seed has potential applications in food, chemical and other industries due to its fatty acid composition similar to olive oil.
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  Development history and prospect of China corn starch and starch sugarindustry technology

  TONG Yi

  Food and Fermentation Industries. 2019, 45(17): 294-298. https://doi.org/10.13995/j.cnki.11-1802/ts.021575

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  Starch and starch sugar are important green basic raw materials. Besides being directly applied, they can be further processed into various products such as modified starch, sugar alcohol, amino acids, organic acids, antibiotics, etc. in food, medicine, chemical and materials industries, playing an irreplaceable role in many national economic fields. China′s corn starch and starch sugar industry started relatively late. After the founding of New China, the modern and mechanized production capacity was gradually established. Since entering the new era, the starch and starch sugar industry is facing new opportunities and new challenges. This paper attempts to, combining China′s for 70 years social and economic development, systematically summarize and refine the historical stages of technological development to promote the development of the industry, as well as propose a five-stage theory of the development of the industry and prospect the potential future technological progress and industry development, hoping to provide an important reference that promotes the industry with rapid and high quality development.