25 February 2020, Volume 46 Issue 4
    

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  • TAN Shasha, MA Fangli, CUI Shumao, MAO Bingyong, TANG Xin, ZHAO Jianxin, ZHANG Hao, CHEN Wei
    Food and Fermentation Industries. 2020, 46(4): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.022157
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    In order to improve the freeze-drying survival rate and prepare efficiently for industrial production of Lactobacillus reuteri, the effect of different kinds of protective agents on the bacteria was systematically analyzed. The high-density freeze-drying process was optimized to reduce the freeze-drying volume. Firstly, the bacterial mud of L. reuteri, mixed with different molecular weights and kinds of monosaccharides (alcohols), disaccharides (alcohols), oligosaccharides, polysaccharides and proteins were lyophilized and the survival rate were measured. Then, the protective effect of lyoprotectants with different molecular weights and preponderant lyoprotectants compounded with other substances on the bacteria were studied. Finally, the ratio of the bacteria to the protective agent and the dry matter content in bacterial suspension were optimized before lyophilization. The results showed that oligosaccharides had the best lyophilization effect on L. reuteri and substances with different molecular weights in different proportions did not improve the protection effect. The glutathione, betaine, amino acids, nucleotides, inorganic salts, vitamins and other substances did not significantly improve the freeze-drying protective effect of oligosaccharides on the bacteria. When the bacterial mud and oligosaccharide protective agent were mixed at a dry weight ratio of 1∶1.2, the freeze-drying survival rate was the highest. And the freeze-drying survival rate was more than 90% when the dry matter concentration of the bacterial suspension was 29%. The results provided guidance for the efficient lyophilization of Lactobacillus.
  • SHAO Miao, LI Songnan, ZHANG Bin, HUANG Qiang
    Food and Fermentation Industries. 2020, 46(4): 7-12. https://doi.org/10.13995/j.cnki.11-1802/ts.021942
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    The objective of this study was to investigate the possibility of encapsulating water-soluble caffeine using starch as wall materials. Swelled starch, porous starch and granular V-type starch were used as wall materials to encapsulate caffeine, and their microcapsules were characterized by scanning electron microscopy, X-ray diffraction and ultraviolet spectroscopy. The results showed that the microcapsule prepared from granular V-type starch exhibited the highest encapsulating capacity and efficiency of 45.89 mg/g and 65.27%, respectively. Scanning electron microscopy showed that microcapsules prepared from swelled starch and porous starch were similar to native starch in morphological characteristics, while that of V-type starch was of irregular shape. X-ray diffraction showed that there was no new V-type peak appear. UV spectra showed that microcapsules had the maximum absorption peak at 275.5 nm, indicating that caffeine was successfully encapsulated into starch matrix. Caffeine molecule was physically entrapped in three types of starches. Moreover, the porous structure had little effect on caffeine molecule adsorption. In summary, three kinds of starch can be used to encapsulate water-soluble caffeine, which expands the application range of caffeine in food.
  • WANG Nan, HUANG Shan, ZHANG Yue, ZHANG Fusheng, ZHENG Jiong
    Food and Fermentation Industries. 2020, 46(4): 13-18. https://doi.org/10.13995/j.cnki.11-1802/ts.022326
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    Cellulase hydrolysis, high temperature cooking (HT), high temperature cooking combined with cellulose (ET-HT) were applied to modify bamboo shoot dietary fiber (BSDF). The physicochemical properties such as color, water holding capacity, swelling capacity, oil holding capacity, thermal gravity and structure such as particle size, potential, microstructure, infrared spectroscopy were measured. The results showed that the particle size of BSDF were significantly reduced after modifications (P<0.05). The particle size ((423±23.7) nm) of BSDF was the smallest in the group of ET-HT40. The potentials of BSDF were all significantly decreased after modification(P<0.05). BSDF showed flaky structure after ET-HT treatment. The smallest L*(54.26±0.64) and b* (18.41±0.29) were caused by ET-HT treatment meanwhile the largest a*(9.63±0.17)was obtained. The BSDF treated by ET-HT20 has the largest water holding capacity ((5.29±0.17) g/g) and swelling capacity ((13.22±0.12) mL/g) while the largest oil holding capacity ((8.35±0.03) g/g) was obtained with ET-HT40 treatment. Thermal gravity analysis showed that the thermal stability of BSDF was strongest after ET-HT20. Infrared spectroscopy indicated that the main functional groups structure of BSDF were not be changed by ET, HT and ET-HT treatment. Above results showed that ET-HT was an effective approach to improve the physicochemical properties of BSDF compared with ET and HT treatment.
  • WANG Yulin, HUANG Jie, CUI Shumao, TANG Xin, MAO Bingyong, ZHAO Jianxin, ZHANG Hao, CHEN Wei
    Food and Fermentation Industries. 2020, 46(4): 19-27. https://doi.org/10.13995/j.cnki.11-1802/ts.022442
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    To increase the proliferation concentration of Lactobacillus plantarum(L.plantarum), the effects of different nitrogen sources, buffer salts, different concentrations of manganese sulfate and growth-promoting substances were studied. The results showed that yeast extract was the most suitable nitrogen source for L.plantarum. While buffer salt had no effect on the growth of the strain under pH-controlled condition. The concentration of manganese sulfate was positively correlated with the viable cell count that the strain could reach. No other growth-promoting substances was needed for the culture of L.plantarum when yeast extract was used as nitrogen source. The optimum pH and carbon-nitrogen ratio of the strain were further optimized. Based on the osmotic pressure that could be tolerated by the strain, the medium and process conditions for the culture with pH-controlled and the culture with automatic feedback feeding method were optimized to obtain the optimal culture strategy. The optimum concentration of nitrogen source and manganese sulfate for the three L.plantarum strains were 40-45 g/L and 0.25 g/L, respectively. The optimum carbon-nitrogen ratio was the mass ratio of carbon source and nitrogen source consumed when the growth rate of L.plantarum was inhibited. The viable count of L.plantarum X1 reached 4.1×1010 CFU/mL when pH-controlled 5.5 using the automatic feedback feeding method. The viable count of L.plantarum N8 reached 2.9×1010 CFU/mL using batch culture at pH 5.5. The viable count of L.plantarum N9 reached 6.2×1010 CFU/mL using batch culture with pH-controlled 6.0. The application of this research could significantly improve the industrial production efficiency of L.plantarum.
  • GUO Jiaxin, ZHANG Peiji, LIU Dingyu, HONG Kunqiang, CHEN Tao, WANG Zhiwen
    Food and Fermentation Industries. 2020, 46(4): 28-33. https://doi.org/10.13995/j.cnki.11-1802/ts.021965
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    Bacillus subtilis is an important riboflavin producing strain in microbial fermentation. It is significant importance to breed high-yield-riboflavin Bacillus subtilis strains in industrial production. In this work, the parent riboflavin-producing strain BS120 was treated with atmospheric and room temperature plasma (ARTP) for the following screening. In the first round, the production and yield of riboflavin for mutant strain BSG1 screened with 40 mg/L 8-azaguanine increased by 61.60% and 58.12%, respectively. In the second round, the production and yield of riboflavin for mutant strain BSG3 screened with 300 mg/L oligomycin increased by 83.59% and 78.76% compared with BS120, respectively. Riboflavin operon expression plasmid pMX45 was transformed into BSG3 to generate BSG5 in order to further increase the riboflavin production. The results showed that riboflavin production of BSG5 reached (4 467.08±99.47) mg/L, and the yield was (42.56±1.25) mg/g glucose, which was 140.94% and 120.52% higher than that of BS120 respectively. These mutant strains showed excellent riboflavin fermentation performance and genetic stability during the test.
  • ZHU Bihua, MA Rongrong, TIAN Yaoqi
    Food and Fermentation Industries. 2020, 46(4): 34-38. https://doi.org/10.13995/j.cnki.11-1802/ts.022344
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    Due to the complexity of factors affecting starch retrogradation and the limitations of research methods, the mechanism of retrogradation symbiosis based on the short-term retrogradation stage dominated by amylose and the long-term retrogradation stage dominated by amylopectin has not been systematically elaborated. Based on this, short-term retrograded amylose crystal seeds were prepared in this study; FTIR and 13C CP/MAS NMR were used to study the process and regularity of long-term retrogradation induced by them, and the correlation between short-term and long-term retrogradation was revealed. The results showed that the granularity of amylose crystal seeds ranged from 200 to 450 nm. After the addition of amylose crystal seeds, the short-range orderliness of retrograded starch increased from 0.670 to a maximum of 0.887, and double-helix content increased from 14.86% to a maximum of 22.80%, respectively. The significant increase in short-range orderliness and double-helix content of retrograded starch indicated that the prepared amylose crystal seeds promoted the long-term retrogradation process prominently. The synergistic growth effect of crystals enriches the common mechanism of starch retrogradation.
  • OU Ke, CHEN Fuxin, WANG Ting, FENG Guangwen, YAN Beibei, BAI Qiaoxiu, QIAN Weidong, MAO Peihong
    Food and Fermentation Industries. 2020, 46(4): 39-44. https://doi.org/10.13995/j.cnki.11-1802/ts.022214
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    To further understand the metabolism of intracellular small-molecule compounds in Saccharomyces cerevisiae at different fermentation stages, targeted and non-targeted metabolomic approaches were utilized to analyze the metabolites of recombinant yeast strain N6076 and original strain Kh08 in the present study. The results of UPLC-Q-TOF/MS detection indicated that there were 11 and 10 species of intracellular small-molecule metabolites for strain N6076 and Kh08 at different fermentation time points, respectively, and most of which are lipids with high abundance. Among them, mevalonate-5-phosphate and cystine were the significantly different metabolites of the two strains. The synthesis time of small molecular compounds with molecular weight greater than 900 in metabolites of recombinant strain N6076 was 48h which later than that of the original strain Kh08. The result detected by LC-MS/MS method showed that the pentenyl mevalonate-5-phosphate (MVAP) concentration was 1.32 μg/mL when fermented with strain N6076 for 48 h, while no MVAP was detected at the same fermentation time point of strain Kh08. This study provides a basis for further investigation on the metabolism in yeast.
  • GU Pengshuai, PAN Mei, DING Liangliang, TANG Lei
    Food and Fermentation Industries. 2020, 46(4): 45-50. https://doi.org/10.13995/j.cnki.11-1802/ts.022459
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    Dye-decolorizing peroxidase (DyP) with heme as a prosthetic group is regarded as a novel type of peroxidase. Usually, the catalytic activity of DyP is low due to the lack of cofactor heme. In this study, the recombinant plasmid phemA-DyP with the DyP gene from Thermobifida fusca (TfuDyP) gene and glutamyl tRNA reductase gene from E.coli (hemA) was constructed and transformed into E.coli BL21 for co-expression. The catalytic ability and decolorization efficiency of TfuDyP were detected using ABTS and dyes RB19, bromophenol blue and bromocresol green as substrates respectively. The results showed that the intracellular heme content in the co-expressing strain pAD was 9.8 μmol/L, whereas in the strain pD with over-expressed TfuDyP it was 3.4 μmol/L. Full-wavelength scanning of purified TfuDyp showed that the binding degree of DyP to heme increased in the co-expressing strain pAD. In addition, the activity of TfuDyP from the pAD strain was 110% higher than that from the pD strain, and the increase of enzyme activity also enhanced the dye decolorization. The exogenous addition of glutamic acid (Glu) and FeCl2 to the culture medium of pAD strain increased the intracellular heme content, the TfuDyP activity and dye decolorization efficiency. The results laid the foundation for the functional development of TfuDyP, and also provided reference for the development of other heme-dependent peroxidases.
  • MA Jiang, WEN Pengcheng, LUO Qiaoqiao, CAO Lei, ZHU Yan, YANG Min, ZHANG Weibing, ZHANG Zhongming
    Food and Fermentation Industries. 2020, 46(4): 51-56. https://doi.org/10.13995/j.cnki.11-1802/ts.022139
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    This study analysed the fungi microbiota structure of Qula, a kind of fermented Yak milk product, using high throughput sequending technology. After extraction the metagenome DNA of Qula sample, the universal primers of fungi ITS marker gene were amplied and sequenced using Illumina high throughput sequencing technique. And the variation of microbiota structure and abundance were conducted by analyzing the Alpha diversity, species composition and Beta diversity of fungi in yak Qula samples from Gannan. The results showed that there was a high degree of fungal diversity in different Qula samples indicated in Shannon index, Simpson index, Chao1 index and ACE index. A total of 6 phyla and 123 genera of fungi were detected in the Qula samples. The common dominant phylum in all samples was Ascomycota, and the common dominant genera were Pichia and Dipodascus. The non-metric multidimensional scaling analysis and the unweighted group averaging clustering analysis were used to classify the Qula samples into three categories which were consistent with the sample sources. Adonis/PERMANOVA multivariate analysis of variance and replacement test showed that there were significant differences in fungal composition between samples from different sources (P=0.001). The Spearman correlation network diagram showed that there were positive correlation between dominant fungal communities. This study laid the foundation for the quality control of yak Qula.
  • GONG Jue, TANG Shanhu, LI Sining, ZHENG Jiao, TAN Xuemei
    Food and Fermentation Industries. 2020, 46(4): 57-64. https://doi.org/10.13995/j.cnki.11-1802/ts.022514
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    The effects of Lactobacillus sakei (LS), Lactobacillus plantarum (LP) and Pediococcus pentosaceus (PP) as starter culture on the physicochemical properties and volatile flavor substances of yak meat sausage were studied and compared with naturally fermented control group. The pH value, moisture content, color, total volatile base nitrogen (TVB-N), texture (TPA) and volatile flavor substances in the fermentation process of yak meat sausage were determined which in order to explore the effects of lactic acid bacteria on the quality of yak meat sausage. The results showed that with the prolongation of fermentation time, the pH value and moisture content decreased rapidly. The pH value and moisture content of the groups inoculated with lactic acid bacteria decreased faster than those of the control group. The pH value eventually fell to 5.2, and the moisture content decreased about 20%. The TVB-N content in the lactic acid bacteria-treated groups were significantly lower than that of the control group (P<0.05). The L* value, a* value and b* value of the PP group were significantly higher than those of the other groups (P<0.05). LS and LP groups had greater hardness, cohesiveness and chewiness. Higher contents of aldehydes, ketones and other substances of volatile substances were detected in the groups inoculated with lactic acid bacteria. Fermentation with lactic acid bacteria can improve the physicochemical properties and promote the formation of volatile flavor substances of yak meat sausage.
  • LIU Huiju, HAN Lijuan, QIAO Yangbo, WANG Shulin, JIAO Yingchun, YE Ying
    Food and Fermentation Industries. 2020, 46(4): 65-71. https://doi.org/10.13995/j.cnki.11-1802/ts.021946
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    The proteases which were secreted by microorganisms during their growth and fermentation process can decomposed the macromolecular proteins in broad bean (Vicia faba L.) into small absorbable molecular compounds, thereby affecting the nutritional value and functional characteristics of the broad bean proteins. In this experiment, the defatted broad bean powder was fermented with three microorganisms, including Lactobacillus plantarum, Aspergillus niger, Bacillus subtilis. The crude protein content, acid-soluble protein content, protease activity, amino acid content, water holding capacity, oil holding capacity and foamability before and after fermentation were selected as the indicators to comprehensively evaluate the nutritional values and functional characteristics of broad bean powder after liquid fermentation with three microorganisms. The results showed that the polypeptide yield, acid-soluble protein content and the amino acid content of broad bean powder increased significantly after liquid fermentation with different microorganisms. In terms of the fermentation with Lactobacillus plantarum, the yield of the polypeptide reached 1.46%, which was increased by 71.65% compared with the untreated broad bean powder, indicating that the effect of fermentation was extremely obvious. Furthermore, the antioxidant activity of broad bean powder was greatly improved after fermentation. When the protein concentration achieved 168 μg/mL, the scavenging rate of DPPH free radicals after fermented with Lactobacillus plantarum was 85.46%, while the scavenging rate of Aspergillus niger towards ABTS free radicals was up to 87.89%. After the microbial liquid fermentation, the nutritional value of broad bean has been significantly promoted. The liquid fermentation of all three strains can improve the functional properties of the broad bean protein, and the effect of Lactobacillus plantarum is superior.
  • PANG Jiakun, ZHENG Yuanrong, LIU Zhenmin, BAO Yi, CHEN Senyi, DANG Huijie
    Food and Fermentation Industries. 2020, 46(4): 72-77. https://doi.org/10.13995/j.cnki.11-1802/ts.022365
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    The study aimed to investigate the effects of ultra-high pressure (UHP) on the structure of whey protein isolates. To this end, whey protein isolates were treated with ultra-high pressure under different conditions, and any structural changes were analyzed by surface hydrophobicity, Fourier transform infrared spectrum, free sulfhydryl group content, and endogenous fluorescence spectra. Compared to the control group, the surface hydrophobicity of whey protein isolates significantly improved at 200 MPa and above, reaching a maximum value of 400 MPa-30 min. The content of the α-helix and β-sheet was found to change significantly, which proved its influence on the secondary structure of the whey protein isolates. UHP treatment increased the content of the protein-free sulfhydryl group by 49% at 400 MPa-30min, and UHP treatment also caused significant changes in the endogenous fluorescence intensity of the whey protein isolates. Among all the UHP treatment conditions, the 400 MPa-30 min value had the most significant effect on structure and showed the highest antioxidant activity. The results confirm that UHP treatment can significantly change the secondary and tertiary structures of whey protein isolates, exposing active groups like hydrophobic groups, thereby affecting antioxidant activity.
  • LE Caihong, SU Hong, TAO Ningping
    Food and Fermentation Industries. 2020, 46(4): 78-84. https://doi.org/10.13995/j.cnki.11-1802/ts.022206
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    Colloidal particles with different sizes can be formed through self-assembly formation of ingredients migration in fish head soup. The A. nobilis and Salmon Salar head soups with a boiling time of 150 min were selected as the objects in this study. The particle size distribution of the colloidal droplets after coarse filtration, centrifugation, microfiltration and ultrafiltration were measured by Malvern laser particle size analyzer. Six chemical methods were used to study the in vitro antioxidant activities of the four kinds of colloidal particles in A. nobilis and Salmon Salar head soups. The results showed that the average particle size of the colloidal droplets in the soup was significantly reduced after a series of different treatments (P<0.05). The DPPH· and O-2· scavenging ability of A. nobilis was close to Salmon Salar head soup (P>0.05). The Fe2+ chelation ability and ABTS+· scavenging ability of A. nobilis head soup were higher than that of Salmon Salar head soup (P<0.05), but all of them showed as coarse filtration>centrifugation>microfiltration>ultrafiltration. The ·OH scavenging ability and total reducing ability of the Salmon Salar head soup were higher than that of the A. nobilis head soup (P<0.05). Such results showed that the A. nobilis and Salmon Salar head soup colloidal droplets with different particle sizes have antioxidant activity, and the antioxidant activity is better when the particle size is larger. It can provide a theoretical basis for the deep processing and application of fish head soup.
  • CHEN Yan, ZHOU Xiaoling, LI Na, LI Xianghong, YU Jian, WANG Faxiang, LIU Yongle
    Food and Fermentation Industries. 2020, 46(4): 85-91. https://doi.org/10.13995/j.cnki.11-1802/ts.021540
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    In order to clarify the factors affecting the color of dried noodles, 16 wheat varieties for producing dried noodles in the company were chosen and the proximate compositions of the wheat flours, including ash, protein, carotenoids, minerals, free phenol and polyphenol oxidase (PPO) activity, were determined. The correlation analyses were performed to observe the factors affecting the color of dried noodles. The results demonstrated that the L*, a*, w values of the noodles showed a significantly positive correlation with the L*, a*, and w values of wheat flour (P<0.01, r=0.865, r=0.834, r=0.701). The b* values of the noodles were significantly positively correlated with ash, carotenoids, free phenol, Cu content and PPO activity of flour, while the w values of the noodles were highly negatively correlated with these factors. Further stepwise regression analysis indicated that ash, carotenoids and free phenolic contents of the flours were the main factors affecting the color of noodles. The study will provide theoretical guidance for wheat variety selection, noodle color control and wheat variety breeding.
  • JIA Fuchen, GU Xuedong, XUE Jie, XUE Bei, ZHANG Yuhong, ZHANG Xiaomeng, YU Jiajun, SUN Zhiwei
    Food and Fermentation Industries. 2020, 46(4): 92-98. https://doi.org/10.13995/j.cnki.11-1802/ts.022312
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    This paper aimed at the effect of seven kinds of barley on the barley wine and the relationship of the flavor components between them. The mass spectrum peaks were retrievaled in the spectral database by gas chromatography-mass spectrometry. The results showed that more than 50 kind of flavoring components have been identified from barley and barley wine. It mainly included alcohols, aldehydes, acids, esters, alkanes, alkenes and other components (ketones, benzene, naphthalene, phenols). The dominant flavor components were aldehyde and alcohol which accounting for 35%~65% and 15%-26% respectively in barley. While in barley liquor, alcohol and ester were predominant which accounting for 76%-88% and 6% - 13% respectively. There were no significant difference in the main flavor species between different barley liquor fermented from different varieties of barley. The obvious differences were observed in the content of flavor compounds even though the flavor species kept strong stability and consistency in barley liquor.
  • XU Ling, NING Xibin
    Food and Fermentation Industries. 2020, 46(4): 99-105. https://doi.org/10.13995/j.cnki.11-1802/ts.022815
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    This study is aiming to screen factors that can improve the suitability of irradiated tryptic soy agar (TSA) media. Staphylococcus aureus (S. aureus) ATCC 6538 and Bacillus ginsengihumi (B. ginsengihumi) were used to study the effects of storage time and different auxiliary additives on the applicability of irradiated TSA medium. In addition, the response surface methodology (RSM) was used to optimize the crude enzyme fermentation broth of Bacillus firmus (B. firmus) GL3. At the same time, the effects of the optimal crude enzyme fermentation broth of B. firmus GL3 on the irradiated medium were explored. The results showed that S. aureus and B. ginsengihumi resumed normal growth when the media were stored for 15 d or certain additives were added. By comparing the various auxiliary additives, pyrogallic acid, gallic acid monohydrate, L-cysteine, tyrosine, phenylalanine, metal ions Mg2+, Mn2+, K+ and crude enzyme fermentation broth of catalase-producing strains can promote the growth of sensitive strains. Under optimal conditions, the activity of catalase produced by B. firmus GL3 was increased by 78.84%. Further, the optimal crude enzyme solution of B. firmus GL3 had the best growth-promoting effect on sensitive bacteria. This study provided reference for improving the applicability of irradiated TSA medium.
  • CUI Mengjun, WANG Yurong, GE Dongying, ZHANG Zhendong, LIU Xin, GUO Zhuang
    Food and Fermentation Industries. 2020, 46(4): 106-112. https://doi.org/10.13995/j.cnki.11-1802/ts.022749
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    In this study, the traditional culture method coupled with and Illumina MiSeq high-throughput sequencing technology were used to analyze the bacterial diversity in Mangjiao samples. The results showed that all the 17 isolated strains were lactic acid bacteria and 16 of which were characterized as Lactobacillus. At phylum level, Firmicutes and Proteobacteria were the dominant bacteria accounting for 99.39%. At genus level, the dominant bacteria were Lactobacillus (41.37%), Pseudomonas (16.64%), Weissella (14.96%), Enterobacter (5.04%), Pediococcus (2.48%), Klebsiella (2.40%) and Bacillus (1.33%). The sequencing data of Zhaguangjiao in Dangyang area Hubei province were downloaded from MG-RAST data, then the bacterial diversity of Mangjiao and Zhaguangjiao were compared and analyzed. The results of gene function and phenotype showed that the growth and reproduction of bacteria in Mangjiao was significantly lower, but the relative intensity of Gram-negative bacteria and pathogenic potential was significantly higher than Zhaguangjiao. The correlation test showed that the dominant bacteria in Mangjiao had significant effects on carbohydrate metabolism, nucleic acid metabolism and protein metabolism. This study played positive effect on the research of the genetic diversity and industrialization of lactic acid bacteria.
  • WANG Ruifang, CHEN Fahe, WU Guangbin, XIE Yuanhong
    Food and Fermentation Industries. 2020, 46(4): 113-117. https://doi.org/10.13995/j.cnki.11-1802/ts.022219
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    This study was aimed to conduct sulfated modification of acaudina fucoidan (AFuc),and to compare structure characteristics and antioxidant activity of AFuc before and after sulfated modification. Sulfur trioxide-DMF method and sulfur trioxide-pyridine method were used to prepare sulfated acaudina fucoidan (SAFuc). The influences of regent dosage, reaction time and reaction temperature on the degree of substitution (DS) were investigated. Results showed that the optimum modification conditions of sulfur trioxide-DMF method were as follows: the reaction temperature is 40 ℃, the dosage of esterifying agent is 1.2 g and the reaction time is 3 h with DS reaching 15.63. The optimum modification conditions of sulfur trioxide-pyridine method were as follows: the reaction temperature is 90 ℃, the dosage of esterifying agent is 1.2 g, and the reaction time is 3 h with DS reaching 13.31. In conclusion, anti-oxidation analysis reveals that the ability of SAFuc on scavenging DPPH and hydroxyl radical has been improved a lot and the antioxidant activity of the product obtained by sulfur trioxide-DMF method is slightly higher.
  • HUANG Siyu, DENG Liling, TONG Fang, LIN Zhitong, ZHONG Geng
    Food and Fermentation Industries. 2020, 46(4): 118-124. https://doi.org/10.13995/j.cnki.11-1802/ts.022567
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    The purpose of this study is to investigate the antibacterial and antioxidant capacity of green tea, mulberry leaves and premna leaves. The content of flavonoids and polyphenols in three raw materials was determined by equivalent method. Determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of water extracts against Escherichia coli and Staphylococcus aureus by two-fold dilution method. Analysis of antibacterial activity of raw materials on two kinds of Bacteria by Oxford Cup Method. The DPPH free radical scavenging power, hydroxyl scavenging power and Fe2+ chelation ability of the three aqueous extracts and their ratios were studied by spectrophotometry. The results showed that the content of water-soluble flavonoids and polyphenols in green tea powder was the highest, which were 62.22 mg/g and 133.82 mg/g, respectively, followed by mulberry leaf powder and premna leaf powder. There was no synergistic effect between green tea powder, mulberry leaf powder and premna leaf powder on DPPH free radical scavenging power, hydroxyl scavenging power and Fe2+ chelation ability. However, there is a significant dose-effect relationship between the content of flavonoids and polyphenols in the raw materials and their antibacterial and antioxidant activities (P<0.05). Overall, the antibacterial and antioxidant capacity of the aqueous extracts of green tea, mulberry leaves and premna leaves were weakened in turn, and the antioxidant activities of the three had no synergistic effect.
  • LIU Xiaoping, LIU Lu, LU Xuanchi, DUAN Xinmei, ZHANG Ling, CHEN Anjun
    Food and Fermentation Industries. 2020, 46(4): 125-130. https://doi.org/10.13995/j.cnki.11-1802/ts.022239
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    In order to improve the physical stability and antioxidant activity of tamarind turbid juice, the effects of homogenization pressure, feed temperature and number of homogenization on the stability and biological activity of Tamarind turbid juice were studied. The results showed that the particle size of the turbid juice decreases with the increase of the homogenization pressure (0-25 MPa), the increase of the feed temperature (30-50 ℃) and the increase of passes number (1-2 passes) within a specific range. Increased stability, Excessive feed temperatures (60-70 ℃) and passes number (4-5 passes) result in a decrease in the stability of the turdid juice. The content of polysaccharide in turbid juice is not sensitive to the change of homogenization conditions. The appropriate homogenization pressure (0-15 MPa) can increase the total phenolic, flavonoid content, DPPH free radical and ·OH clearing ability in turbid juice. The increase in feed temperature and the increase in passes number resulted in a significant decrease in total phenolic, flavonoid and ABTS free radical scavenging activity in the turbid juice compared to the control group(P<0.05). There was a good correlation between the total phenolic and flavonoid content of turbid juice and the three free radical scavenging abilities. The optimum conditions were obtained by orthogonal experiments. The feed temperature was 50 ℃, the homogenization pressure was 25 MPa, and passes number was two passes. Under this condition, the centrifugal sedimentation rate of the turbid juice was 1.18%, and the supernatant turbidity was 435.50 NTU, which was remarkable. Better than the control group, it can be used for production.
  • TAN Xuemei, TANG Shanhu, LI Sining, ZHENG Jiao, GONG Jue
    Food and Fermentation Industries. 2020, 46(4): 131-138. https://doi.org/10.13995/j.cnki.11-1802/ts.022401
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    The effects of directly air-drying after freezing cycles and air-drying with repeated freeze-thaw on the quality of dried yak meat were investigated. The samples were taken from the longissimus dorsi, and the raw meat was frozen firstly and dried directly at 50 ℃. Some samples were obtained after the above operations were repeated several times; and the others were prepared by air-drying with different freeze-thaw cycles at 50, 60, 70 ℃. The sample quality was evaluated by measuring the pH value, water content, color differential, TBARS, sensory quality and volatile flavor substances. The results showed that air-drying at 50 ℃ after freezing cycles and air-drying with repeated freeze-thaw at different temperatures had significant effects on the quality of dried yak meat (P<0.05). The pH value of the sample which was dried at 70 ℃ was significantly higher than any one of other treatment groups (P<0.05). Different air-drying temperatures had significant influence on the color of samples (P<0.05), among all treatment groups, the color of the sample prepared by air-drying at 50 ℃ after freezing cycles was the best. And as the number of repeated cycles increased, the TBARS of the sample increased significantly (P<0.05). However, the results of sensory evaluation showed no significant difference between the different treatment groups (P>0.05). Aldehydes, alcohols, acids and esters as well as hydrocarbons were mainly identified as volatile flavor substances of air-dried yak beef in different treatment groups. The results provide a theoretical basis for the effect of repeated freeze-thaw air-dried yak meat quality.
  • LIU Ting, ZHANG Rui, WU Jianping, GONG Xuyin, LIANG Tingyu, GAO Liangshuang
    Food and Fermentation Industries. 2020, 46(4): 139-145. https://doi.org/10.13995/j.cnki.11-1802/ts.022299
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    This paper aims to explore the combined effect of different concentrations of oregano oil and packaging method (with vacuum and air) on shelf-life and quality of chilled mutton. The experiment design is 2×2 factorial. The combined the concentration of oregano essential oil and different packing methods to research the texture profiles, color, pH, peroxide value (POV), malondialdehyde (MDA), total volatile base-nitrogen (TVB-N) and Total bacteria count (TBC). The results showed that the color (a* value), hardness, springiness, and resilience of the oregano essential oil combined with vacuum packaging groups were significantly greater than the oregano essential oil combined with air packaging groups during storage at 12d (P<0.05). The adhesiveness, POV, MDA, TVB-N and TBC were significantly lower than the oregano essential oil combined with air packaging groups during storage at 12d (P<0.01). Therefore,the combined oregano oil and vacuum packaging method improves the quality and prolongs the storage period of chilled mutton to 12 days.
  • FU Yun, ZHAO Mouming, LU Meishan, YU Lian, LIU Xiaoling
    Food and Fermentation Industries. 2020, 46(4): 146-152. https://doi.org/10.13995/j.cnki.11-1802/ts.022454
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    The purpose of this study was to make full use of the by-products of spirulina residue to obtain higher antimicrobial activity fermented products. In this study, Bacillus subtilis YA215 was selected as the seeding culture for spirulina residue fermentation. The neutral protease activity, polypeptide content and antimicrobial activity (against Staphylococcus aureus) of the supernatant were analyzed and used as indexes. Based on the indexes, the fermentation conditions were optimized using the single factor, Plackett-Burman, and orthogonal experiment methods. The optimized condition as follows: 1.5% (w/w) of spirulina residue, 1% (w/w) of fructose, 1% (w/w) of NaCl, and 7.5% (v/v) of YA215 starter culture (107-108 CFU/mL), pH 7.0 and under 37 ℃ for 48 h with agitation of 200 r/min. The results showed that the neutral protease activity of the fermentation supernatant reached 147.4 U/mL. Moreover, the polypeptide reached 16.8 mg/mL and antimicrobial rate was 64.6%. Meanwhile the diameter of the produced bacteriostatic circle was 15.3 mm. In addition, the antimicrobial activity was positively related to the polypeptide content. In summary, the spirulina residue can be fermented using Bacillus subtilis YA215 to obtain high antibacterial property. This product has a high potential value in feed application.
  • DENG Weiqin, LI Xiongbo, ZHANG Qisheng, CHEN Gong, FAN Zhiyi, HU Ting, LI Heng
    Food and Fermentation Industries. 2020, 46(4): 153-159. https://doi.org/10.13995/j.cnki.11-1802/ts.022165
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    Broad bean mash is fermented by mixing broad bean koji with salt solution for six months. The fermentation of broad bean mash is the key process for the flavor generation of Pixian broad bean paste. This study was to screen lactic acid bacteria specialty for improving the fermentation of broad bean mash. The growth characteristics of the lactic acid bacteria at different culture conditions was analyzed. The freeze-dried lactic acid bacteria powder was added in the broad bean mash fermentation system to strengthen the fermentation. A high efficiency Pediococcus acidilactici ND1 was screened out and could grow up to OD610 1.375 after 6 h cultivation at 37 ℃. The total acid in the fermentation broth of ND1 (cultivated 24 h) reached 1.296 g/100 g. Strain ND1 growed well between 4 ℃ and 50 ℃, the optimum temperature was between 37 ℃ and 45 ℃. It could stand 10% salt and grow well in the concentration of less than 8%. Strain ND1 grows well under acidic conditions at pH from 3.5 to 6. The living Pediococcus acidilactici count of vacuum freeze-dried powder reached 1.07×1012 CFU/g and could enhance the content of organic acid, especially acetic acid, malic acid, lactic acid in the broad bean mash fermentation system. Strain ND1 could improve the flavor of broad bean mash and tolerance high range of temperature, pH and salt concentration. These characteristics made this strain to be a potential lactic acid bacterial for flavoring broad bean mash, improving the quality of pixian broad bean paste furthermore.
  • LIU Jiang, CHENG Qun, WANG Zhenxing, SUN Jian, HE Xuemei, LIU Daqun, ZHOU Guiqi, XIONG Zhi, ZHANG Xuechun
    Food and Fermentation Industries. 2020, 46(4): 160-166. https://doi.org/10.13995/j.cnki.11-1802/ts.022627
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    This study aimed to screen the bioactivities of 149 strains isolated from the dairy cake, which is a traditional fermented food with a long history and high nutritional value in Yunnan province, China. By measuring the cholesterol-lowering, triglyceride decomposition, acid and bile salt resistance, drug resistance and bacteriostasis capacity, a strain of Lactobacillus Plantarum D16 was screened and identified by 16S rDNA. To evaluate the in vitro antioxidant activity, the DPPH and ABTS free radical scavenging capacities and iron-reducing capacity were compared between D16 and four commercial lactic acid bacteria. The results showed that D16 has favorable bioactivities such as strong Cholesterol-lowering ability (62.22%), triglyceride reduction ability (37.89%); high 16-hour survival rates in artificial gastric juice (87.29% at pH 3.0) and 16-hour survival rates in high bile salt medium (82.36%, 81.41%, and 79.26% at the bile salt concentration of 0.1%, 0.3%, and 0.5%, respectively); good bacteriostatic ability (54.50%, 48.82%, and 62.75% against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa, respectively) and sensitive to drug (penicillin, ampicillin, butylamicana, gentamicin, norfloxacin, and chloramphenicol). Compared to other commercial strains, D16 possessed better DPPH and ABTS free radical scavenging capacities (P<0.05). These findings indicated the potential use of L. Plantarum D16 as starter strains for the development of probiotic food which is helpful in the development of traditional fermented microorganisms resources in China.
  • CHEN Shengjie, GAO Xiang, YUAN Rongyu
    Food and Fermentation Industries. 2020, 46(4): 167-171. https://doi.org/10.13995/j.cnki.11-1802/ts.022416
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    It has been known that the furfural and acetic acid in the liquid corn stalk hydrolysate could reduce yeast activity. The purpose of this study was to screen a furfural and acetic acid-resistant, high -yield ethanol Saccharomyces cerevisiae through mutation and domestication. A mutant library derived from Saccharomyces cerevisiae xp was acquired through atmospheric and room-temperature plasma (ARTP) mutagenesis. Subsequently, the mutants were grown in corn stalk hydrolysate liquid medium. After 25 generations of continuous domestication, a strain, named xp2, was obtained. This domesticated mutant had a maximum biomass DCW of 3.71 g/L, which was 19.68% higher than the wild type (3.10 g/L). It also had a short growth cycle, with 36 hours, which was 20 hours shorter than the wild type. The concentrations of the furfural and acetic acid in supernatant were 1.43 g/L and 1.21 g/L, which were 62.17% and 26.67% lower than those of the wild type (3.78 g/L and 1.65 g/L) respectively. These results indicated that the transformation capacity of the furfural and acetic acid had been significantly improved. The ethanol yield and average yield of xp2 were 38.7 g/L and 0.806 g/(L·h), which increased by 17.12% and 27.71% than that of the wild type. In conclusion, the screened strain in this study had high transformation capacity for furfural and acetic acid, and the screening method provided valuable reference for screening high performance Saccharomyces cerevisiae.
  • LIU Caiting, ZHOU Hongxiang
    Food and Fermentation Industries. 2020, 46(4): 172-179. https://doi.org/10.13995/j.cnki.11-1802/ts.022658
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    In order to improve the color quality of blueberry wine, the fermentation conditions were optimized by response surface methodology based on single factor test. Several factors including initial sugar concentration, addition of SO2, yeast inoculation quantity, and fermentation temperature were chosen as the independent variables and the preservation rate of anthocyanin as the response value to conduct the significant test of regression model coefficients in response surface optimization test. Under the optimized condition, blueberry wine was inoculated with 0.3g/L yeast at 23 ℃, 250 g/L initial sugar and 67mg/L SO2 content, anthocyanin preservation rate reached 64.4%. In the confirmatory test, the retention rate of anthocyanin was 61.1%, and relative deviation is 2.65%. This study not only optimized the fermentation conditions of blueberry wine, it also provided reference data for the effective protection of anthocyanin.
  • WEI Yabo, ZHENG Yanyan, ZHAO Xiaoyan, MA Yue, ZHANG Jian, TONG Junmao
    Food and Fermentation Industries. 2020, 46(4): 180-186. https://doi.org/10.13995/j.cnki.11-1802/ts.022732
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    Fresh-cut cucumber has a large market in the world, but they are prone to spoilage due to the contamination of the microorganisms during storage. Pseudomonas plecoglossicida is one of the main spoilage bacteria that cause the deterioration of fresh cut cucumber at low temperature storage. Fresh-cut cucumber was inoculated with Pseudomonas plecoglossicida, then stored at 3% O2, 7% CO2 controlled atmosphere for study of the growth and the infection of Pseudomonas plecoglossicida, the degradation of cell wall and physiological and biochemical changes caused by cell wall degradation of fresh-cut cucumber. The results showed that 3% O2 and 7% CO2 controlled atmosphere storage inhibited the growth of Pseudomonas plecoglossicida, kept the integrity of cell wall, delayed the degradation of protopectin, reduced the cellulase activity, inhibited the increase of β-galactosidase activity and the production of soluble pectin. And thus maintained firmness and delayed the increase of malondialdehyde content and relative conductivity, which also helped to maintain the appearance and color of fresh-cut cucumber. In conclusion, 3% O2 and 7% CO2 controlled atmosphere storage inhibited the cell wall degradation caused by Pseudomonas plecoglossicida and delayed the spoilage of fresh-cut cucumber.
  • XU Ruiru, ZHANG Xiuling, LI Chen, ZHAO Hengtian, XIAO Manyu
    Food and Fermentation Industries. 2020, 46(4): 187-196. https://doi.org/10.13995/j.cnki.11-1802/ts.022291
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    The optimal process conditions for microwave extraction of polyphenols were determined by using Platycodon grandiflorum roots as raw materials, and compared with the traditional water extraction method. Comparison of polyphenol content and antioxidant capacity of extracts from Platycodon grandiflorum, combined with the results of color difference and scanning electron microscopy, it is concluded that the microwave-extracted samples were more advantageous under the same conditions. The two extracts were characterized by infrared spectroscopy. The optimal for microwave extraction of polyphenols from Platycodon grandiflorum roots were as follows: microwave power 210 W, ratio of material to liquid 1∶30(g∶mL), microwave time 60 s, ethanol concentration 50% and extract two times. Under these conditions, the extraction rate of polyphenols in the Platycodon grandiflorum roots reached 6.49 mg/g. In addition, VC was used as a control to determine the antioxidant activity of the polyphenols from Platycodon grandiflorum roots. The results showed that the microwave extraction of polyphenols from Platycodon grandiflorum roots was more effective than traditional water in removing O-2·, ·OH, DPPH· and ABTS+· free radicals. IC50 values of polyphenols from Platycodon grandiflorum roots were 5.303, 0.001, 0.136, 0.002 μg/mL, respectively. It indicated that polyphenols from Platycodon grandiflorum roots had strong antioxidant activity and could be used as a source of natural antioxidants.
  • WANG Bei, SHU Na, LU Anxia, LIAO Xueli, YAN Jingna, XIE Guanhua, TONG Huarong
    Food and Fermentation Industries. 2020, 46(4): 197-203. https://doi.org/10.13995/j.cnki.11-1802/ts.022586
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    Quantitative descriptive analysis (QDA) and principal component analysis (PCA) were used to analyze the sensory quality of green tea samples prepared at different temperatures in this study. Moreover, to compare the differentiation among the three green tea samples on the flavor formation, volatiles of green tea samples were detected by gas chromatography-mass spectrometry (GC-MS) following the odor activity value (OAV) of those compounds was calculated. The results showed that the compounds with lower threshold such as Linalool、Geraniol、β-cyclocitral were the key compounds for the difference in flavor type, in addition the samples were manufactured at 270, 320, and 370 ℃ owned obvious grassy, sweet and fragrant respectively. Therefore, different pan-fire temperature could be deemed as the critical factors of the aroma type of green tea by affecting its volatile compounds.
  • KANG Ming, TAO Ningping, YU Jun, WANG Xichang, JI Linjuan, LE Caihong, YIN Mingyu
    Food and Fermentation Industries. 2020, 46(4): 204-210. https://doi.org/10.13995/j.cnki.11-1802/ts.022456
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    In order to make efficient use of fig resources and extend the fruit supply period, the fresh figs were dried by hot air, vacuum and vacuum freezing in this study. The quality of the dried figs treated by three different drying methods was analyzed using electronic eye, texture analyzer and gas chromatography-mass spectrometry (GC-MS), etc. The results showed that the dried figs obtained by the three drying methods could be effectively distinguished using the electronic eye when their moisture content was about 5%;Vacuum freeze-drying took the longest time, which was 2.75 times of hot air drying, and 3.14 times of the vacuum drying. The texture analysis results showed that the hardness value of the dried figs obtained by hot air drying was 1 286.41 g and the fracturability value was 1 074.82 g, springiness value was 0.99 mm, cohesiveness value was 0.78 %, chewiness value was 985.36 mJ, resilience value was 0.34 mm, both greater than vacuum drying and vacuum freeze dried fig; The volatile component analysis results showed that totally 52 kinds of volatile components were detected in the three kinds of dried figs, mainly aldehydes, alcohols, acids, hydrocarbons, which accounted for 90.49%-91.26% of the total volatile components. Meanwhile, 33 of them were detected in hot-dried dried figs, 32 in vacuum dried figs, and 29 in vacuum freeze-dried dried figs. There were 15 kinds of common volatile components detected in all three dried figs. The major volatile components were benzaldehyde, which took part 38.97%in hot air method, 39.03 %in vacuum dried method, and 46.49 % in vacuum freeze-dried. Besides, psoralen was detected only in the dried figs of hot air drying.
  • FENG Yu, HE Mingyang, WANG Jing, WANG Rikui, FU Yunmei, HONG Min
    Food and Fermentation Industries. 2020, 46(4): 211-218. https://doi.org/10.13995/j.cnki.11-1802/ts.022327
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    The effects of storage temperature on the accumulation of anthocyanin and its antioxidant active ingredients were investigated. Using ‘Tarocco’ blood orange as test material, the color of blood orange juice, anthocyanin content, total phenolic and flavonoids content, expression of genes related to anthocyanin synthesis and activity of peroxidase (POD) and polyphenol oxidase (PPO) enzymes were determined in 3 groups stored at different temperatures for 60 days. The results showed that the anthocyanin content of blood orange was significantly improved during storage at 4-6 ℃, and the expression of anthocyanin synthesis related genes (PAL, CHS, DFR, ANS, UFGT) were increased. After 60 days of storage, the anthocyanin content in blood orange reached 28.36 mg/L at 4-6 ℃, and 11.07 mg/L at 15-20 ℃, meanwhile, the content of total phenols and flavonoids in fruits at 4-6 ℃ was higher than that in fruits at 15-20 ℃, and POD, PPO enzyme activity was lower than that in 15-20 ℃ group. Overall, suitable cryopreservation can increase the content of total phenols, flavonoids and anthocyanins in blood orange and enhance the antioxidant activity in blood orange, so as to maintain the good quality of fruit.
  • WANG Huannan, QING Linhua, TONG Qunyi
    Food and Fermentation Industries. 2020, 46(4): 219-226. https://doi.org/10.13995/j.cnki.11-1802/ts.022272
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    The research was aimed to investigate the effect of ε-polylysine on the storage period and quality of freshly squeezed blood orange juice under 4 ℃ refrigeration conditions. The detection methods were the specified methods in the national standard, high-performance liquid chromatography, headspace solid-phase microextraction-gas chromatography and mass spectrometry. Results showed that compared with no ε-polylysine, the storage period of the fresh blood orange juice with 200 μg/mL ε-polylysine was extended from 3 days to 15 days. During the storage period, the ε-polylysine had no significant effect on the taste substances, color value, pH, titratable acid and soluble solids of freshly squeezed blood orange juice (P>0.05); the total number of colonies, molds and yeasts did not exceed the national limits; the loss of sucrose, glucose, fructose and free amino acids decreased from 58.69%, 56.60%, 55.14%, 30.15% to 18.73%, 3.05%, 1.28%, 26.63%, respectively. Overall, the addition of 200 μg/mL ε-polylysine can significantly prolong the storage period of freshly squeezed blood orange juice and decrease the loss of soluble sugar and free amino acids at 4 °C.
  • LIU Jin, LI Yunyun, CHENG Sheng, HE Xinyao, ZHANG Min
    Food and Fermentation Industries. 2020, 46(4): 227-233. https://doi.org/10.13995/j.cnki.11-1802/ts.022279
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    The effect of ethanol fumigation treatment on the quality of Agaricus bisporus after harvest was studied by fumigation treatment on the 0 th, 4 th and 8 th day of the storage with an ethanol concentration of 400 μL/L. The results showed that compared with pre-storage treatment(day 0), Agaricus bisporus which were treated at early stage of storage(day 4) had a significant effect in reducing respiratory intensity while it is slightly less effective in inhibiting phenylalamine ammonia-lyase (PAL) activity and maintaining hardness in the later storage period (P<0.05). As for relative conductivity, total phenolic content, total number of colonies, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, whiteness and sensory evaluation, there was no significant difference between the two groups. The later storage treatment group (day 8) could not effectively inhibit the increase of respiratory intensity even though it could reduce the PPO enzyme activity. In addition, whiteness and hardness, which connected with sensory evaluation, were not effectively maintained in the later storage treatment group. Therefore, if Agaricus bisporus cannot be used for ethanol fumigation before storage, treatment at an early stage of storage is an effective remedy for preservation, but it is not recommended to treat it at the later stage of storage.
  • SU Dongmin, ZHAO Xiaolin, LIN Jiangtao
    Food and Fermentation Industries. 2020, 46(4): 234-238. https://doi.org/10.13995/j.cnki.11-1802/ts.022364
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    In order to obtain the optimal sterilization conditions of Bacillus cereus in wheat flour by microwave treatment,the effect of microwave time, microwave power and initial moisture content of sample on the sterilization effect of Bacillus cereus in wheat flour were investigated. And the sterilization rate and growth trend were evaluated as the indexes of sterilization effect. The sterilization rate of Bacillus cereus increased first and then decreased when the moisture content increased from 13% to 17%, and the sterilization rate was the highest when the moisture content was 15%. Moreover, the microwave sterilization rate of Bacillus cereus was increased with the increase of treatment time and microwave power. When the microwave treatment power higher than 581W, the content of Bacillus cereus in wheat flour reduced to 103 CFU/g. Different microwave treatment conditions lead to different growth trends of Bacillus cereus. The orthogonal test results showed that the sterilization rate was 99% at microwave power of 700 W, moisture content of 15% and treated for 7.5 min.
  • LI Xiaoming, CHEN Kai, HUANG Zhanwang, SHEN Yonggen, LU Jianqing, CHENG Hongzhen, LIU Fuyuan, AN Zhaoxiang, XU Xian
    Food and Fermentation Industries. 2020, 46(4): 239-246. https://doi.org/10.13995/j.cnki.11-1802/ts.022262
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    The present work aimed to determine the best extraction technology of white Hypsizygus marmoreu protein and explore the effect of different pH values on the functional characteristics of white Hypsizygus marmoreu protein. The protein of white Hypsizygus marmoreu was extracted by alkali extraction. The best extraction process was determined by a single factor test and optimized by sponse surface method. The functional characteristics of the protein were determined under different pH values. Results show that the best extraction process of white Hypsizygus marmoreu protein by alkali extraction is pH 12.1, extraction temperature 61 ℃, the ratio of material to liquid 1∶40 (g∶mL), extraction time 2 h. Under this condition, the protein extraction rate can reach (43.19±0.22)%, which is close to the predicted value; pH value has a significant impact on the functional characteristics of white Hypsizygus marmoreu protein. When the pH of solution is close to the isoelectric point of white Hypsizygus marmoreu protein, the solubility, emulsification, emulsification stability and foaming are the worst, but the foam stability of white Hypsizygus marmoreu protein is the best. After departure from isoelectric point, all the other characteristics recovered, except for the foam stability; Amino acid analysis showed that the protein content of white Hypsizygus marmoreu was rich and it was a high-quality protein. Hence, the extraction of white Hypsizygus marmoreu protein by alkali extraction has excellent functional characteristics and great development potential.
  • SHENG Xiaohui, LI Zongpeng , LI Ziwen, ZHU Tingting, WANG Jian, YIN Jianjun, SONG Quanhou
    Food and Fermentation Industries. 2020, 46(4): 247-252. https://doi.org/10.13995/j.cnki.11-1802/ts.022415
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    Near-infrared spectroscopy technique was applied to quickly determine the juice content in pineapple beer. Backward interval partial least squares (Bi-PLS), synergy interval partial least squares (Si-PLS) and genetic algorithm (GA) were used to extract characteristic wavelengths prior to build PLS regression models. The performance of PLS model was evaluated by the Decision coefficient (Rp2), the root mean square error (RMSEP) and the ratio of performance to standard deviate (RPD) in the prediction set. Among the methods used, the Si-PLS was found to be superior to other methods. The predicted root mean square error (RMSEP), determination coefficients for prediction sets (RP2) and ratio of performance to standard deviate (RPD) was 0.18%, 0.89 and 3.17 respectively. The characteristic spectral intervals are 4 484-4 960, 5 600-6 051 and 7 844-8 080 cm-1. And a total of 94 characteristic variables which decreaded by 93.7% than the previous 1 501 wavelength variable. The experimental results indicated that it is feasible to measure the juice content of pineapple beer by near-infrared spectroscopy. This study provided a method for the rapid and efficient determination of pineapple juice content.
  • ZHENG Wendi, GUAN Qianqian, LIU Zhanggen, WEI Benliang, XIONG Shijin, XIONG Tao
    Food and Fermentation Industries. 2020, 46(4): 253-257. https://doi.org/10.13995/j.cnki.11-1802/ts.022474
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    Suancai and Suansun are two widely fermented vegetables distributed in Guangxi. In this paper, the volatile components of two kinds of fermented vegetables, namely, Suancai and Suansun, were analyzed by GC-MS. A total of 97 volatile components were detected in 10 Suancai samples and 86 volatile components were detected in 15 Suansun samples. The main volatile components in Suancai included 22 alcohols, 18 esters, 4 isothiocyanates, 9 aldehydes and 5 ketones. And in Suansun samples, the main volatile components included 18 kinds of amines, 13 kinds of alcohols, 7 kinds of esters and 2 kinds of aldehydes. Principal Component Analysis showed that the volatile components and content of Suancai and Suansun were significantly different. The detection of physical and chemical properties showed that in Suancai samples the pH, titratable acid and salinity ranged 3.45-4.92, 3.95-10.31 g/L, 14.5-33.9 g/L respectively. While the pH range of the Suansun was 3.53-4.46, the titratable acid was 5.39-17.74 g/L, the salinity was 3.3-7.2 g/L. This study revealed the differences in the specific volatile components and the physicochemical properties of the Suancai and Suansun samples in Guangxi region, and provided a theoretical basis for the standardized production of Suancai and Suansun.
  • SHI Xiao, ZHANG Bo, NIU Jianming, LIU Qi, LI Ningning, CHEN Xinran, WANG Kaili, MA Tengzhen, HAN Shunyu
    Food and Fermentation Industries. 2020, 46(4): 258-265. https://doi.org/10.13995/j.cnki.11-1802/ts.022497
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    In this study, UPLC-ESI-QQQ-MS and UPLC-ESI-MS/MS techniques were used to determine the anthocyanins and non-anthocyanins in the peel of Pinot Noir grape in two representative wine grape planting bases (38 °, Mogao) in Wuwei area of Gansu province. The results showed that from the beginning of whole color conversion to the end of harvest stage, the content of total anthocyanin was showing a fluctuation change (decreased at first, then increased and decreased finally), and the content was relatively high after four weeks of color conversion. The content of total non-anthocyanins was contrary to that of total anthocyanins, and reached the maximum two weeks after color conversion. The results of correlation analysis showed that there was a high correlation between sugar-acid ratio and phenols during ripening, and a high negative correlation between total anthocyanins and total non-anthocyanins. The change of phenolic acid also influenced the accumulation of flavanols and flavonols. The results of this experiment could provide data support for local accurate judgment of harvest time, classification and guidance of planting regulation, as well as the distribution of anthocyanins and non-anthocyanins contents in grape. Meanwhile, the law of metabolic synthesis and the interaction mechanism between different types of phenolic compounds was also indicated in this research.
  • ZHUANG Haiqi, LIU Jiangqin, ZHONG Yu, CUI Liao, LUO Hui
    Food and Fermentation Industries. 2020, 46(4): 266-271. https://doi.org/10.13995/j.cnki.11-1802/ts.022066
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    The fatty acid contents of eight species of cardinalfishes were compared, and the fatty acid compositions were analyzed by cluster analysis, which could provide a reference for the nutritional evaluation of cardinalfishes. Eight species of cardinalfishes, including Apogon unicolor, Rhabdamia gracilis, Apogon fasciatus, Apogonichthyoides pseudotaeniatus, Ostorhinchus kiensis, Ostorhinchus aureus, Taeniamia fucata and Apogon cathetogramma were collected from the sea near Zhanjiang in autumn and winter. The fatty acids in their muscles were determined by gas chromatography. The results showed that the nutritive value of fatty acids in eight species of cardinalfishes were higher, with the contents of saturated fatty acids ranging from 33.22% to 42.07%, monounsaturated fatty acids ranging from 8.97% to 18.93%, and polyunsaturated fatty acids ranging from 38.66% to 50.96%. Among the polyunsaturated fatty acids, the content of ω-3 fatty acids ranged from 31.03% to 38.42%, and the content of functional fatty acids EPA+DHA ranged from 26.26% to 34.50%. The contents of EPA and DPA in all eight cardinalfishes was higher, and Apogon unicolor had the highest content of DPA (7.00%). Fatty acid cluster analysis showed that the fish of cardinalfishes could not be clustered among genera within the family, but could be clustered between families such as Mullidae.
  • JIANG Hong, PANG Xiangdong, XIANG Jie
    Food and Fermentation Industries. 2020, 46(4): 272-277. https://doi.org/10.13995/j.cnki.11-1802/ts.022230
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    A rapid and accurate multi-wavelength ultraviolet absorption spectrometry for the determination of sorbic acid in drinks and pastries was established. In the pH 3.25 tris- hydrochloric acid solution, basic violet reacts with sorbic acid to form binary ion association complexes with three positive absorption peaks in the ultraviolet region. The maximum absorption peak was located at 254 nm, and the other two absorption peaks were located at 305 nm and 224 nm, respectively. Their linear range were 0.03~1.4 mg/L; The apparent molar absorption coefficients (κ) were 4.50×104 L/(mol·cm) (254 nm), 2.09×104 L/(mol·cm) (305 nm) and 2.53×104 L/(mol·cm) (223 nm), respectively; The detection limits were 0.028 mg/L (254 nm), 0.030 mg/L (305 nm) and 0.025 mg/L (223 nm), respectively. When measured by single-wavelength method (254 nm as an example), the quantitative limit of drinks was 4.66 mg/L and the quantitative limit of pastries was 1.68 mg/kg. When measured by dual-wavelength (254 nm+305 nm) or three-wavelength (254 nm+305 nm+223 nm) method, the apparent molar absorptivity (κ) were 6.59×104 L/(mol·cm) and 9.12×104 L/(mol·cm), respectively; The detection limits were 0.014 mg/L and 0.009 8 mg/L, respectively; The quantitative limit of beverage were 2.33 mg/L and 1.63 mg/L, respectively; The quantitative limit of pastries were 0.843 mg/kg and 0.590 mg/kg. When used dual-wavelength method as an example for measurement, the spiked recovery and relative standard deviation (RSD) (n=5) of samples were 97.3% to 102% and 2.0% to 2.7%, respectively. This method was suitable for the rapid determination of sorbic acid in pastries and drinks.
  • LIANG Jianfeng, LI Ya, LIANG Yanni, ZHUO Meifang, YANG Shaoping
    Food and Fermentation Industries. 2020, 46(4): 278-281. https://doi.org/10.13995/j.cnki.11-1802/ts.022024
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    A method for the determination of benzo (a) pyrene in animal and vegetable oils (lard, peanut oil, camellia seed oil, soybean oil and blending oil) by on-line purification with dual-column and ultra-high-speed liquid chromatography was established. Benzo (a) pyrene was extracted by n-hexane-isopropanol solution, filtered and injected into the sample, and purified on-line by the dual-column system. The first column was used as separation and enrichment column, Kromasil anti-C18 (4.6 mm×150 mm, 5 μm) column was used; the second column was responsible for further separation and separation of benzo (a) Pyrene was separated by Chrom Spher PI (80 mm×3.0 mm, 5 μm) column. The results showed that the content of benzo(a) pyrene in the sample had a good linear relationship with the peak area in the range of 1.0-20.0 ng/mL. The correlation coefficient R2 was 0.999 6, and the detection limit was 0.08 μg/kg. Under the standard addition levels of 1.00, 5.00 and 10.00 g/kg, the recovery rate was 82.0%-91.6%, and the relative standard deviation was 1.89%-4.29%. This method could be used for the rapid detection of samples contaminated by benzo (a) pyrene such as animal and vegetable oils.
  • MA Jiangyuan, SANG Xiaoxia, LI Yeli, HUANG Dengyu
    Food and Fermentation Industries. 2020, 46(4): 282-286. https://doi.org/10.13995/j.cnki.11-1802/ts.021738
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    This paper aims to establish energy dispersive X-ray fluorescence spectrometry for tea. Firstly, a series of pre-treatment processes such as crushing, sifting and tablet pressing were carried out on the tea sample. Then they were entered into the EDXRF fluorescence spectrometer for detection. In the process of the experiment, the four experimental conditions of the instrument detection time, particle size, compactness, and thickness were optimized. The counting rate was taken as the detection index, and the optimal conditions were applied to the detection of different types of tea leaves. The results showed that 4 g sample of tea powder pass 140 mesh screen were made into sheets under 25 MPa pressure for 30 s, and the highest counting rate was measured when the detection time was 90 s. The precision and stability of this method are 0.03% and 0.19% respectively, which indicates that the precision and stability of this method are relatively high.
  • HU Xiao, ZHOU Ya, YANG Xianqing, WU Yanyan, CHEN Shengjun, LI Laihao, MA Haixia
    Food and Fermentation Industries. 2020, 46(4): 287-293. https://doi.org/10.13995/j.cnki.11-1802/ts.022183
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    Hyperuricemia is a chronic disease caused by disorders of purine metabolism, which can seriously threaten human health. Prolonged hyperuricemia may lead to gout. Drugs such as allopurinol and colchicine, which are currently used in the treatment of hyperuricemia, have strong side effects. Therefore, researchers in China and other countries are focused on seeking effective and safe natural anti-hyperuricemic bioactive compounds. Food-derived anti-hyperuricemic peptides refer to bioactive peptides prepared from animal or plant proteins and have the effect of lowering uric acid in vivo. This paper contains a review of the preparation, purification, functional activity evaluation, and structure identification of food-derived anti-hyperuricemic peptides. The development trend of the research field has been prospected, with an aim to provide a reference for the research and development of uric anti-hyperuricemic functional foods.
  • LAN Weiqing, LIU Lin, SUN Xiaohong, ZHAO Yanan, XIE Jing
    Food and Fermentation Industries. 2020, 46(4): 294-298. https://doi.org/10.13995/j.cnki.11-1802/ts.022446
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    Acidic electrolyzed water (AEW) is one of novel non-thermal sterilization technologies. Compared with other sterilization and preservation technologies, AEW treatment can kill microorganisms quickly and effectively to achieve the effects of sterilization and preservation, which has no negative impact on human body and environment. In this paper, the preparation principle and physicochemical properties of AEW were mainly summarized; the research progress of AEW in aquaculture was introduced; the main problems and suggestions for improvement were put forward; the development of AEW treatment was also prospected so as to provide the theoretical reference for the application of AEW in the preservation and process of aquatic products, which also lay a foundation for its application and promotion in the field of aquaculture.