15 April 2020, Volume 46 Issue 7
    

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  • ZHANG Xi, LI Guohui, ZHOU Shenghu, MAO Yin, ZHAO Yunying, Deng Yu
    Food and Fermentation Industries. 2020, 46(7): 1-9. https://doi.org/10.13995/j.cnki.11-1802/ts.023231
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    The adipate synthesis pathway from Thermobifida fusca B6 was transformed into Saccharomyces cerevisiae for the first time and succeeded to synthesis adipic acid from glucose. Three shuttle plasmids harboring the pathway genes were combined with suitable constitutive promoters and terminators and introduced into S. cerevisiae. The titer, 3.39 mg/L, was obtained by fermentation of AA-1 strain in YPD medium. To enhance the acceleration of succinyl-CoA from TCA cycle for adipic acid synthesis, the LSC1 gene was deleted. However, it failed to improve adipic acid titer. The relationship between adipic acid titer with the biomass and by-products ethanol was studied. Besides, the yield of ethanol and adipic acid was studied by changing the initial concentration of the carbon source. The results provided a reference for further improving the yield of adipic acid and reducing the Crabtree effect of S. cerevisiae.
  • GUO Likun, ZENG Weizhu, ZHOU Jingwen
    Food and Fermentation Industries. 2020, 46(7): 10-16. https://doi.org/10.13995/j.cnki.11-1802/ts.022872
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    In order to improve the titer and yield of pyruvic acid, the fermentation conditions for pyruvic acid production by Candida glabrata mutants were systematically optimized. A strain C. glabrata 4H2 with better performance in accumulating pyruvic acid was firstly selected from seven screened strains. Then, various types and concentrations of nitrogen source were tested for seed cultivation in shake flasks. The optimum nitrogen source was determined to be soybean peptone and its optimal concentration was 10 g/L. As a result, the titer, yield and productivity of pyruvic acid of the optimized fermentation process reached (48.56±0.46) g/L, 0.46 g/g and 0.93 g/(L·h), respectively, after 52 h shake-flask cultivation at 30 ℃, which were increased by 25.0%, 43.8% and 52.5%, respectively. Further, the fermentation optimization was performed in a 15 L bioreactor. First, the optimum initial glucose concentration was determined to be 80 g/L. Then, when the concentration of residual glucose was lowered down to 55 g/L, 70 g/L glucose was supplemented into the bioreactor with a constant feeding approach. The final titer of pyruvic acid reached (86.63±0.29) g/L, which was 78.4% higher than that of shake-flask cultivation. The productivity and yield of pyruvic acid reached 1.07 g/(L·h) and 0.78 g/g, respectively. The results indicated that the fermentation optimization effectively improved pyruvic acid production in C. glabrata, which laid a foundation for the industrial production of pyruvic acid.
  • ZHAO Jihua, NIU Dandan, NOKUTHULA Peace Mchunu, TIAN Kangming, MIAO Jia, WANG Zhengxiang
    Food and Fermentation Industries. 2020, 46(7): 17-20. https://doi.org/10.13995/j.cnki.11-1802/ts.023697
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    The lactase with the high galactosyl transferase activity is desired for the galacto-oligosaccharides (GOS) preparation. Bifidobacterium longum B1172 growing well on GOS but not on lactose-glucose-galactose was selected and its GOS-biomass correlation was established. A high-throughput screening method for transgalactosylation activity was subsequently developed and successfully applied for screening transgalactosylase-producing strains from the culture collection. Five strains producing lactase with the remarkably transgalactosyl activity were selected, which lay a foundation for further cloning and molecular evolution of the enzyme.
  • WANG Zhixin, HONG Dan, LU Leizhen, ZHOU Jingbo, LIU Yang, NING Yawei, MA Aijin, JIA Yingmin
    Food and Fermentation Industries. 2020, 46(7): 21-27. https://doi.org/10.13995/j.cnki.11-1802/ts.022897
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    Turbidimetric method was used to determine the antifungal activity of antimicrobial peptide in order to replace the time-consuming agar diffusion method. The evaluation method of antimicrobial peptide against fungi was determined by establishing a linear equation between the antimicrobial peptide concentration and absorbance value (OD600). Polymyxin sulfate was selected as the antifungal peptide, Pencillinm chrysogenum was chosen as the indicating fungus. And the concentration of indicator, the concentration of polymyxin sulfate, the ratio of indicator to polymyxin sulfate, and the reaction time were optimized. Results showed that the optimal quantitative determination conditions of polymyxin sulfate against fungi by turbidimetric method were as followed: the concentration of indicating fungi was (1-5)×106 CFU/mL, the concentration of polymyxin sulfate was 0.01-2.5 g/L (final concentration 0.01-0.5 g/L), the ratio of indicating fungi and polymyxin sulfate was 4:1, and the reaction time was 9 h. Under these conditions, the linear relationship between logarithmic value of polymyxin sulfate concentration and OD600 was fine with R2 above 0.99. Furthermore, Aspergillus niger, Aspergillus flavus and Mucor racemosus were selected to verify the method. The results showed that the turbidimetric method was feasible with high reproducibility, good accuracy and precision. The determination time was shortened to 9 h with turbidimetric method. This study provided a foundation for the quantitative determination of antimicrobial peptide.
  • CHEN Jiaqi, CUI Shumao, TANG Xin, LIU Xiaoming, ZHAO Jianxin, CHEN Wei
    Food and Fermentation Industries. 2020, 46(7): 28-34. https://doi.org/10.13995/j.cnki.11-1802/ts.023442
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    In order to investigate the whey protein hydrolytic ability of Lactobacillus delbrueckii subsp. bulgaricus, the growth and acid production of 8 strains of Lactobacillus delbrueckii subsp. bulgaricus in whey protein culture medium were studied, and the aminopeptidase activity of PepN, PepC and PepX and the utilization of β-lactoglobulin, α-lactalbumin and bovine serum albumin were determined during fermentation. The correlation between the activity of aminopeptidase and the ability to hydrolyze whey protein in different strains was also discussed. The results showed that the optimal initial pH for growth was 5.5, and the strain quickly grew to a stable phase within 3 h. The activity of three aminopeptidase was revealed first to rise and then fall during 12-hour fermentation, but significant differences of the aminopeptidase activity were observed between different strains. All 8 strains have strong hydrolytic ability to α-lactalbumin, with a hydrolysis rate ranging from 26.93% to 31.33%. However, there were differences in the hydrolysis ability of β-lactoglobulin, and the hydrolysis rate varied from 10.56% to 22.82% and from 9.04% to 23.83% for β-lactoglobulin variants A and B, respectively. Correlation was found between the activity of three aminopeptidase and the hydrolytic ability of β-lactoglobulin. Strain DQHXNS8L6 and DQHXNS15M2 achieved their highest aminopeptidase activity in 3 h and could effectively degrade β-lactoglobulin, thus had potential application in whey protein beverage production.
  • LI Chi, LI Chunsheng, YANG Xianqing, QI Bo, ZHAO Yongqiang, WANG Yueqi
    Food and Fermentation Industries. 2020, 46(7): 35-42. https://doi.org/10.13995/j.cnki.11-1802/ts.023053
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    Agar oligosaccharide produced by agarase has a good application prospect. However, the industrial application of agarase is limited by both unstable properties of the agarase-producing strains and low activity of enzyme. The strain A8 with high agarase activity was screened from the surface of Gracilaria lemaneiformis. The VITEK 2 GN microbial identification system and 16S rRNA gene sequence analysis were used for physiological, biochemical and molecular biological identification, and the strain was identified and renamed as Vibrio fluvialis A8. The optimum medium for enzyme production was determined as 2 g/L agar, 2 g/L galactose, 3 g/L yeast extract powder and 5 g/L NaCl in artificial seawater, and the optimum culture conditions were determined as temperature 20 ℃, inoculum size 2%, pH 7.0. The optimized enzyme activity in the fermentation medium was 21.80 U/mL, which was 4.05 times than that before optimization. Pearson correlation analysis showed that the strain growth had a positive correlation with its enzyme production (P<0.01). The agarase was isolated and purified bammonium sulfate fractionation and DEAE anion exchange chromatography. The purification ratio of agarase was 3.26, the specific activity 141.52 U/mg, and the recovery 15.21%. The SDS-PAGE gel electrophoresis analysis showed that the molecular weight of the agarase was about 37 kDa. These results provide technical support for further processing of agar.
  • SONG Lili, WEN Ge, HUO Shanhao, HU Xiaolong, YANG Xu, ZHANG Zhiping
    Food and Fermentation Industries. 2020, 46(7): 43-49. https://doi.org/10.13995/j.cnki.11-1802/ts.023111
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    In order to obtain cellulase-producing bacteria from distiller′s grains, a byproduct of Chinese Baijiu, Congo red agar and shaking-flask fermentation method were used for screening. The isolate was identified by morphological and molecular biology methods combined with analysis of physicochemical characteristics, plus with the enzymatic characteristics studied. The results showed that a total of 16 cellulase-producing strains were screened, among which the strain YS10-2 possessed the highest enzyme activity of 36.73 U/mL on carboxy methyl cellulose (CMC), and was identified as Bacillus megaterium. The optimum reaction temperature and pH of the extracellular cellulase were 50 ℃ and 5.0, respectively. The cellulase was stable to both heat and weak acid. The enzyme activity was promoted by Ca2+, Zn2+, Mg2+, and inhibited by Cu2+ and Ba2+. The optimum enzymatic substrate was CMC.
  • LIU Weibao, YU Xun, XU Jingjing, ZHAN Xiaobei, ZHANG Hongtao, ZHU Li
    Food and Fermentation Industries. 2020, 46(7): 50-56. https://doi.org/10.13995/j.cnki.11-1802/ts.022967
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    A water-soluble crude polysaccharide named as APS was isolated from the roots of Mongolia Astragalus membranaceus by hot water extraction and its in vitro prebiotic activity was tested. After purification, two main polysaccharides (APS-1 and APS-2) with relative molecular masses of 38.4 kDa and 5.2 kDa were collected. Their structural characteristics were investigated by high performance gel filtration chromatography (HPGFC), ion chromatography (IC), fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance spectroscopy(1H-NMR). Based on the data obtained, APS-1 was mainly composed of galactose and glucose with a molar ratio of 1:49.76. APS-2 was mainly composed of rhamnose, galactose and glucose with a molar ratio of 1:2.99:16.26. APS-1 was found to be mainly composed of α-type glycosidic bonds while APS-2 contained both α-type glycosidic bonds and β-type glycosidic bonds. When APS (5 g/L) was fermented by human feces, the pH of the medium decreased from 7.49 (0 h) to 5.88 (48 h), and the contents of total short-chain fatty acids (SCFA), acetic acid, propionic acid, and butyric acid were all significantly increased. The results showed that APS had great prebiotic activity to human intestinal microbes.
  • PEI Ruonan, ZHAI Honglei, QI Bo, HAO Shuxian, HUANG Hui, YANG Xianqing
    Food and Fermentation Industries. 2020, 46(7): 57-62. https://doi.org/10.13995/j.cnki.11-1802/ts.023023
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    To separate and purify polysaccharides from Gelidium amansii, and to analyze the physicochemical properties and monosaccharide composition of the purified polysaccharide component, GAP1. Crude polysaccharide was isolated from Gelidium amansii by multi-enzymatic extraction and deproteinized by Sevage method. The polysaccharide was fractionated and further purified into homogeneity by ion exchange chromatography on DEAE-52 column and Sephadex G-200 gel column. Its total carbohydrates, protein, uronic acid and sulfate radical contents were analyzed, and the monosaccharide composition was analyzed by high performance liquid chromatography (HPLC) after 1-phenyl-3-methyl-5-pyrazolone (PMP) derivatization. The results showed that the purified polysaccharide designated as GAP1 was obtained; the total sugar content in GAP1 was 92.56%, the uronic acid content was 44.53%, and the sulfate radical content in GAP1 was 6.92% without protein; GAP1 was composed of rhamnose, glucuronic acid, glucose, galactose, xylose and L-fucose in different ratios, the molar ratio of monosaccharide was 1.00:1.00:4.45:27.31:2.27:1.88. This study provides a theoretical foundation for the high-value utilization of Gelidium amansii polysaccharides.
  • LIU Xiaofang, CHI Junxi, LEI Wenping, LIU Chengguo
    Food and Fermentation Industries. 2020, 46(7): 63-68. https://doi.org/10.13995/j.cnki.11-1802/ts.023155
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    In order to screen lactic acid bacteria(LAB) with high bile salt hydrolase (BSH) activity, fresh milk was used as the sample and LAB were isolated by traditional techniques. LAB with high BSH activity was screened by Oxford Cup method, then 16S rDNA sequencing was used to identify the strains. The effects of pH, UV exposure, temperature, and salt and sugar content in the medium on BSH activity of the strains were studied. The results showed that two Lactobacillus plantarum strains with high BSH activity were isolated, named N1 and N12, the optimal pH and temperature for BSH activity is 7.0 and 59 ℃, respectively. The optimum mass fraction of sugar and salt for N1 were 10% and 7%, respectively, and those for N12 were 5% and 4%, respectively. N1 and N12 have the potential to degrade serum cholesterol due to high BSH activity, and can be used in the development of cholesterol-lowering products.
  • MIN Yu, WEI Xuetuan
    Food and Fermentation Industries. 2020, 46(7): 69-74. https://doi.org/10.13995/j.cnki.11-1802/ts.023126
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    Spermidine is a natural polyamine involved in numerous biological processes, which has the functions of anti-aging, improving memory, and inducing autophagy. However, the low spermidine yield limits its development. It is crucial to excavate the genes related to spermidine synthesis for metabolic engineering breeding. The spermidine synthase gene has been predicted as speE in Bacillus amyloliquefaciens, while its function in spermidine formation has not been identified. To confirm the function of speE, a deletion mutant of speE and its complementary strain were constructed, and the impact of these gene manipulations on spermidine synthesis were analyzed. Our results indicated that the spermidine was not detectable after knocking out of speE, revealing that the deletion mutant strain was deprived of the ability to produce spermidine. After complementary expression of speE, the capacity of spermidine synthesis was recovered. In this study, the speE was first confirmed involved in spermidine synthesis in B. amyloliquefaciens, which provided the foundation for the metabolic engineering breeding of spermidine and related research.
  • JIAN Dongzhen, ZHOU Zhilei, GONG Min, JIANG Zhang, ZHU Shenghu, LI Xin, HAN Xiao, NIE Xudong, MAO Jian
    Food and Fermentation Industries. 2020, 46(7): 75-82. https://doi.org/10.13995/j.cnki.11-1802/ts.022825
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    Temperature and oxygen are critical factors for aging of Zhenjiang aromatic vinegar. Their effects on volatile flavor compounds were analysed. Solid-phase extraction (SPE) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were employed and the volatile flavor compounds in Zhenjiang aromatic vinegars were identified and quantitated under different temperature and oxygen conditions. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were then performed and the results were analyzed. 66 aromatic compounds were quantitated. The concentrations of many volatile flavor compounds changed evidentlywithextendedaging,especially that of the heterocyclic compounds. Compounds such as 5-(hydroxymethyl) furan-2-carbaldehyde, furfural, 3-hydroxy-2-butanone, 2,3-butanedione, and ethyl lactate, were considerably affected by temperature. Oxygen was found to significantly affect the concentrations of 2,3-butanedione, 2-methyl-1-propanal, 3-methylbutanal, benzaldehyde, 2-methylpropanoic acid, 3-methylbutanoic acid, furfural, isopentyl alcohol, and 3-(methylthio)-1-propanol. This study clarified the effects of temperature and oxygen on the volatile flavor compounds in Zhenjiang aromatic vinegar during aging, and found that temperature and oxygen had a synergistic effect on the formation of its flavor compounds.
  • WANG Lin, ZHAO Pei, LIU Yang, LIU Yangjie, HAN Fuliang
    Food and Fermentation Industries. 2020, 46(7): 83-88. https://doi.org/10.13995/j.cnki.11-1802/ts.023134
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    In order to improve the nutritional value and the sensory quality of white wine, dehydration grape brewing test was carried out using Chardonnay grape to study the effect of different water loss (20%, 30%, 40%) on white wine by analyzing their difference in sensory and nutritional indicators. The control wine was made from fresh grape. The results showed that dehydration elevated the alcohol content, residual sugar and acidity, increased the respective content and total amount of the phenols, as well as the antioxidant activity, the brightness, the yellow tone, the aroma and the taste improved. According to the changes of each index, dehydration significantly improved the nutritional value and sensory quality of the white wine, and the best effect was obtained with 30% dehydration. Dehydration can effectively improve the nutritional value and sensory quality of white wine.
  • LIU Xiangyu, QIN Xiaoli, ZHONG Jinfeng
    Food and Fermentation Industries. 2020, 46(7): 89-96. https://doi.org/10.13995/j.cnki.11-1802/ts.022638
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    Lactoglobulin is an important component of milk protein, which has a high nutritional value. However, it is susceptible to high temperatures, leading to a decline in dairy product quality. In order to evaluate the effect of different temperatures on lactoglobulin, molecular dynamics simulation was used to simulate and analyze the structural changes of lactoglobulin treated at different temperatures (25, 45, 70, 100 and 120 ℃) for 100 ns. Results showed that lactoglobulin was stable at 25 and 45 ℃; when the temperature increased to 70 ℃, the root mean square deviation, the root mean square fluctuation, the radius of gyration and the hydrophobic area solvent accessible surface area of lactoglobulin were significantly increased. These values reached a maximum level of 0.65, 0.99, 1.65 nm and 45 nm2, respectively, at 120 ℃. At 120 ℃, the number of hydrogen bonds inside lactoglobulin was significantly reduced, and the distance of salt bridge Glu45-Lys70 and Glu89-Lys60 was increased by 8Å and 16Å, respectively. The above results indicate that lactoglobulin begins to denature at temperatures above 70°C and more denaturation occurs with the increasing temperatures. This study demonstrates the influence of five different temperatures on the structure of lactoglobulin at the atomic level. It obtains detailed information on its structural changes, which provides a theoretical reference for selecting a suitable temperature in the production process of dairy products.
  • ZHENG Jiao, TANG Shanhu, LI Sining, TAN Xuemei, GONG Jue, XIA Jiajun
    Food and Fermentation Industries. 2020, 46(7): 97-104. https://doi.org/10.13995/j.cnki.11-1802/ts.022727
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    The effects of pretreatment of samples with lactic acid, acetic acid, and citric acid respectively on the physical and chemical characteristics and the changes in volatile flavor components of air-dried yak beef were investigated in this paper. Fresh yak meat was cured with different organic acids. After the curing process, the shear force of the fresh yak meat was measured firstly. Then the marinated fresh yak meat was made into air-dried yak meat, and the pH value, color differential, water content, water activity(Aw), myofibrillar fragmentation index(MFI), sensory quality and volatile flavor substances of samples were measured. The results showed that as the organic acid concentration increased, the shear force value of fresh yak meat decreased significantly(P<0.05), the pH value and a* value of air-dried yak meat also decreased significantly(P<0.05), and the water content, Aw, L* value, MFI of air-dried yak meat increased significantly(P<0.05), but the b* value of air-dried yak meat showed no significant change(P<0.05). The air-dried yak meat had the best taste after 3% citric acid treatment. The content of volatile flavor substances in air-dried yak meat treated with lactic acid and citric acid increased, but that of air-dried yak meat treated with acetic acid decreased. In conclusion, the texture improvement of air-dried yak meat with 5% acetic acid pretreatment was the best, and the flavor quality of air-dried yak meat with 3%-4% citric acid pretreatment was the best.
  • REN Xue, WEI Xiaoqing, HAN Yuchen, LI Yang, XIAO Dongguang
    Food and Fermentation Industries. 2020, 46(7): 105-109. https://doi.org/10.13995/j.cnki.11-1802/ts.023066
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    Luzhou-flavor Baijiu is one of the largest Baijiu types in production and sales in China. The traditional mud cellar fermentation method is unsuitable for mechanized operation and thus labor-intensive, and the original Baijiu often has the smell of pit mud. In order to produce Luzhou-flavor Baijiu without cellar mud, the fermentation broth of caproic acid was produced by cultivating pit mud microorganisms separately, and then mixed with fermented grains. The preparation of caproic acid fermentation broth was prepared by liquid anaerobic culture, and after 9 d fermentation, the content of caproic acid reached about 10 g/L and the content of butyric acid 2 g/L. Fermented grains were prepared in so-called pre-fermentation, which is traditional solid-state fermentation with a duration of 6-8 d according to physical and chemical parameters such as the content of alcohol and residual starch. Then a post-fermentation was conducted by mixing 0.04 g caproic acid fermentation broth with 100 g pre-fermented grains, till the total fermentation period was 42 d. The product prepared by this process has a soft and sweet favor, outstanding aroma of ethyl caproate, and typical style of high-quality Luzhou-flavor Baijiu.
  • ZHAO Zhiqiao, ZENG Li, WAN Yujun, WANG Gang, TANG Zizhong, BU Tongliang, CHEN Hui, LUO Lijuan
    Food and Fermentation Industries. 2020, 46(7): 110-115. https://doi.org/10.13995/j.cnki.11-1802/ts.023005
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    Pineapple Jiaosu is produced from pineapple fruit fermented by yeast and Lactobacillus plantarum, and is rich in nutrients. In order to evaluate the biological activity of pineapple Jiaosu, the content of chemical ingredients, enzyme activity, and antioxidant capacity were determined. The results showed that the total sugar, total phenol, total flavonoids, and protein contents were (6.67±1.5),(0.486±0.006),(0.083±0.007) and (0.220±0.014) mg/mL of pineapple Jiaosu, respectively. The activities of total superoxide dismutases (T-SOD), proteases, lipases and α-amylases were (84.84±1.16),(1.19±0.40),(1.10±0.07) and (0.17±0.02) U/mL of pineapple Jiaosu, respectively. Ascorbic acid was used as a positive control to assess the antioxidant activity of pineapple Jiaosu. Within the experimental concentration range, the half-inhibitory concentration (IC50) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of pineapple Jiaosu was equivalent to 0.011 mg/mL of ascorbic acid, while that of hydroxyl free radical scavenging activity 0.070 mg Vc equivalent/mL and superoxide anion free radical scavenging activity 0.250 mg Vc equivalent/mL. The total antioxidant capacity was (31.62±1.73) U/mL. The result lays a foundation for the development and utilization of pineapple Jiaosu in the future.
  • ZHOU Ke, YAN Pengcheng, HU Yongdan
    Food and Fermentation Industries. 2020, 46(7): 116-122. https://doi.org/10.13995/j.cnki.11-1802/ts.022809
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    Monascus pigments, the secondary metabolites of Monascus sp., is a kind of natural pigments with a long application history and is widely used in food, medicine, cosmetics and other industries. However, biosafety should be regarded for some strains or fermentation process caused the products contained remarkable level of citrinin, a nephrotoxicity-genic compound. In this study, the medium components and culture conditions were optimized to improve the yield of Monascus pigments and to reduce the content of citrinin, taking pigment value, biomass and the content of citrinin as indicators. The results showed that the optimal medium for shaking flask fermentation were as follows: soluble starch 60 g/L , (NH4)2SO4 10 g/L, K2HPO4 2 g/L, MgSO4 2 g/L and ZnSO4 0.02 g/L, and the optimal fermentation conditions were: broth content 50 mL/250 mL, initial pH 3.0, rotation speed 200 r/min, temperature 28 ℃ and duration 5 days. Under this condition, the yields of monascorubrin (orange) and monascin (yellow) were increased by 6 times and 4 times, respectively, and that of citrinin reduced by 30%.
  • CEN Jianwei, YU Futian, YANG Xianqing, LI Laihao, HUANG Hui, ZHAO Yongqiang, WEI Ya, HAO Shuxian, LIN Zhi
    Food and Fermentation Industries. 2020, 46(7): 123-129. https://doi.org/10.13995/j.cnki.11-1802/ts.022837
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    In order to compare the germicidal efficacy of several germicides on tilapia fillet and their effects on fish meat quality, in this study the best germicides and treatment conditions of tilapia fillets were selected by soaking tilapia fillets with four kinds of germicides. The bactericidal rate, sensory evaluation and color were used as the determination indexes. The results showed that the optimum sterilization conditions of the four germicides were as follows: 100 mg/L NaClO soaking for 10 min, 1 000 mg/L H2O2 soaking for 2 min, 4 mg/L ozone water for a 10 min treatment, and 30 mg/L slightly acidic electrolytic water for a 10 min sterilization. The effects of four germicides on the sensory quality of tilapia fillets were further compared. Results showed that H2O2 and NaClO had great influence on the sensory quality of tilapia fillets. Slightly acidic electrolytic water and ozone water not only had better germicidal effect on tilapia fillets, but also showed little influence on the sensory quality of tilapia fillets. Thus, they can be used in the processing and production of tilapia fillet products.
  • LI Qisi, DENG Yuhua, WANG Yaling, YE Lin, WU Lili, ZHENG Jiachun, LUO Xingyan, YI Sailin, DENG Qi, SUN Lijun
    Food and Fermentation Industries. 2020, 46(7): 130-135. https://doi.org/10.13995/j.cnki.11-1802/ts.023089
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    This study was carried out to investigate the antioxidant capacity and anti-Fusarium effect of Schisandra chinensis extract (SCE) by ethanol and its effect on the basic characteristics of dried Lutjanus sanguinaus during processing. The antioxidant capacity of SCE was determined by DPPH, ABTS free radical scavenging rate and total reducing capacity. The anti-Fusarium effect was determined by measuring the diameter of Fusarium. The SCE was applied on the surface of Lutjanus sanguinaus, then the fish were cured for 8 hours and dried for 3 days. Effect of SCE on the basic characteristics of dried Lutjanus sanguinaus was analyzed. Results showed that the SCE had strong antioxidant activity and the IC50 of DPPH, ABTS free radical scavenging rate were 1.22 and 16.75 mg/mL respectively. The SCE had significant (P<0.05) inhibiting effect on Fusarium growth. The SCE was beneficial to maintain the conventional nutrition of dried Lutjanus sanguinaus, and it significantly (P < 0.05) reduced the pH value, peroxide value and microbiological growth of dried Lutjanus sanguinaus during processing, which showed the SCE has antioxidant and antibacterial effects during the processing of dried Lutjanus sanguinaus. Therefore, SCE is a kind of excellent natural antioxidant and anti-microbial agent resource, and it has potential to be a safe and efficient natural anti-mildewy preservative.
  • GU Minghui, LIU Yongfeng, GAN Fei, YANG Zesha, SHEN Qian
    Food and Fermentation Industries. 2020, 46(7): 136-141. https://doi.org/10.13995/j.cnki.11-1802/ts.022670
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    Taking beef as a subject for study, the effects of baking with aluminum foil on the edible and nutritional quality of beef were explored. This study provides a theoretical reference for consumers to choose a more scientific cooking process. In this study, the cooking loss, cooking yield, color, shear force and texture characteristics and other nutritional qualities such as crude fat, protein and moisture contents of beef cooked by steaming, cooking and aluminum foil baking were measured. The results showed that, between the three cooking processes, the aluminum foil treatment group has the lowest cooking loss and the highest cooking yield. The L* and a* values of the aluminum foil baked beef were not significantly different from those of the steamed and cooked groups (P>0.05). The shear force value of the aluminum foil treatment group was the smallest, and there was no significant difference compared with the steaming group (P>0.05). There was no significant difference in hardness, chewiness, cohesiveness and resilience between the three cooking processes (P>0.05), but its elasticity was significantly lower than steaming and boiled groups (P<0.01). Under different cooking processes, the aluminum foil baked beef had the highest moisture content, which was significantly higher than the steaming and cooking process (P<0.01). The protein and crude fat contents were the lowest, which was significantly lower than the other two cooking methods (P<0.01). In short, compared to steaming and cooking, the aluminum foil baked beef has a bright red color, good tenderness, low water loss and low fat content, and it has high commercial value.
  • LI Shasha, JI Hongfang, ZHANG Lingwen, HAN Xiping, CHEN Fusheng, MA Hanjun, WU Tianci, WANG Yibiao
    Food and Fermentation Industries. 2020, 46(7): 142-147. https://doi.org/10.13995/j.cnki.11-1802/ts.022254
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    In order to improve the quality of chicken gel, gluten protein was used as auxiliary materials, the gel color, cooking loss, water holding capacity, texture, dynamic rheology, microstructure, and chemical forces were investigated. Subsequently, the effects of gluten protein on properties of chicken gel were evaluated. Results indicated that, with increasing of gluten protein level, both L* and a* value of the gel decreased, while b* value increased. The cooking loss decreased continuously and reached the value of 8.44% when 8% gluten protein was added. Water holding capacity, hardness and chewiness increased generally, and the water holding capacity was 94.27% when 8% gluten protein was added, which was not significantly different from that of 12% (P>0.05). Both springiness and resilience increased first and then decreased, and reached to the highest when 8% gluten protein was added, which increased by 4.97% and 12.84%, respectively, compared with the control. The addition of gluten protein enhanced the hydrogen bond and hydrophobic interaction of the gel, and the hydrophobic interaction was the strongest when 8% gluten protein was added. The value of G′ increased with the elevated gluten protein, and was higher than that of the control (P<0.05). When 8% gluten protein was added, the gel was obtained with the best spatial network structure, which was dense and uniform, highly ordered. In general, gluten protein addition with the level of 8% could significantly improve the quality of chicken gel.
  • FAN Liu, LIU Haiyu, ZHAO Liangzhong, SHEN Guoxiang, DEND Yaxin, XIE Chunping, WU Jiang, MO Xin
    Food and Fermentation Industries. 2020, 46(7): 148-154. https://doi.org/10.13995/j.cnki.11-1802/ts.022758
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    In order to explore the effects of different pulping processes on the quality of soymilk, the organoleptic, nutritional,physicochemical indexes of soymilk produced by the uncooked process, single pulp & residue co-cooking process, double pulp & residue co-cooking process and the hot water extract process were evaluated. In addition, correlation analysis was carried out for each index. The highest sensory score of soymilk was double pulp and residue co-cooking process, with a score of 87.7. Hot water slurry process score of 87.3 points, ranked second. The soymilk from double pulp residue co-cooking process produces a soybean milk stability coefficient of 94.9%, a protein content of 3.890 g/100 g, a fat content of 1.814 g/100 g, and a total sugar content of 1.267 g/100 g, which has the best stability and highest content nutrients. The particle size of the soymilk obtained by the four pulping processes is mainly distributedbetween0.1 μmand2 μm. The maximum particle size of the soymilk is secondary pulping process which D50 and D[4,3] is 0.500 μm and 0.547 μm respectively, and the particle size of the raw slurry process soymilk is minimum, which is 0.423 μm, 0.454 μm respectively. Correlation analysis indicated that there is a significant positive correlation between protein content and viscosity, soymilk stability, average particle size and sensory score (P<0.01), and the correlation coefficients were 0.968, 0.843, 0.979, 0.975, respectively. Protein content is negatively correlated to sedimentation velocity significantly , the correlation is -0.974. Under the same conditions, the secondary pulping process is more suitable for soymilk processing.
  • HUANG Jinzhi, YU Yanfang, HU Guiping, SHI Xuping, DU Xianming, WANG Junwen, DENG Zhenhua, ZENG Pingfang
    Food and Fermentation Industries. 2020, 46(7): 155-160. https://doi.org/10.13995/j.cnki.11-1802/ts.022851
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    In order to select suitable mulberry varieties as medicine and food materials, the nutritional and active components extracted from 30 kinds of mulberry leaves and analyzed by HPLC, etc. The results showed that components from 30 kinds of mulberry leaves were different. The polyphenol content varied from 15.98 mg/g to 150.30 mg/g. The flavone content varied from 9.60 mg/g to 40.17 mg/g. The polysaccharide content varied from 139.21 mg/g to 317.64 mg/g. The protein content varied from 15.94 g/100 g to 22.73 g/100 g. The 1-deoxynojirimycin content varied from 5.90 mg/g to 24.58 mg/g. The content of chlorogenic acid, rutin, isoquercetin, quercetin-3-O-malonyl-glucoside, astragalin and kaempferol-3-O-malonyl-glucoside were 1.03-1.46 mg/g, 0.12-1.31 mg/g, 0.15-1.35 mg/g, 0.17-1.59 mg/g, 0.44-0.86 mg/g, 0.43-1.25 mg/g, respectively. There was a certain correlation between the different components. Using evaluating and analyzing, six dominant mulberry germplasm resources were screened out, which were Jianshou mulberry, Vietnam mulberry, Jiading 204, Quanfeng 2, lotus species and Xiushui Qingpi mulberry. Therefore, different varieties of mulberry leaves can be harvested according to the purpose of the product so that the utilization effect of functional components extracted from mulberry leaves is the best.
  • HU Pan, YANG Ping, GUO Tianshi
    Food and Fermentation Industries. 2020, 46(7): 161-166. https://doi.org/10.13995/j.cnki.11-1802/ts.021712
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    To improve the food-processing properties, the fermented maize flour was prepared by solid fermentation under Rhizopus oryzae and Lactobacillus plantarum. The relative content of starch in the fermented maize flour increased by 27.8%, of which amylose increased by 8.7%. However, concentration of other important components decreased to varying degrees after fermentation. Further, the water-holding capacity decreased by 32%, and the gelatinization capacity increased by 12%. Results from the rapid visco analyzer and differential scanning calorimetry indicated that the attenuation value decreased by 25.4% and the retrogradation value by 37.1%, while the gelatinization temperature and time increased slightly, and the endothermic enthalpy increased by 14.1%. Texture profile analysis of the maize dough before and after fermentation demonstrated that the dough hardness changed indistinctively. However, the elasticity, chewiness, stickiness, adhesiveness, cohesiveness, and resilience increased to varying degrees. Creep-recovery analysis revealed that better elasticity of maize dough was obtained after fermentation, which is good for further processing.
  • PAN Xiaojun, GAO Yang
    Food and Fermentation Industries. 2020, 46(7): 167-172. https://doi.org/10.13995/j.cnki.11-1802/ts.022868
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    In order to prolong the fresh-keeping period of chilled fresh chicken, fresh chicken meat was treated with different plant essential oils (0.1% clove essential oil +0.1% oregano essential oil +0.05% cassia essential oil; 0.2% thyme extract +0.1% clove extract +0.1% rosemary extract +0.2% glycyrrhiza; 0.2% star anise extract, +0.1% fructus mume extract, +0.05% alpinia officinalis extract), and the water treatment was used as the control group. The effects of different plant essential oils on the quality of chilled chicken were discussed by measuring the quality index of chicken during cold storage. The results showed that the weight loss rate and microbial quantity (including total bacteria, Escherichia coli, lactic acid bacteria and Pseudomonas), TVB-N content and pH value of cold fresh chicken gradually increased during cold storage, and the sensory quality gradually decreased. The combination of plant essential oil can effectively delay the weight loss rate of cold chicken, TVB-N content and pH value, and inhibit the growth of E. coli, lactic acid bacteria and Pseudomonas. Among them, treatment B (0.1% clove oil + 0.1% oregano essential oil + 0.05% cinnamon extract) has the best effect, which can effectively delay the decline of cold fresh chicken quality and prolong its shelf life.
  • LAN Weiqing, LIU Jiali, XU Qiaoling, XIE Jing
    Food and Fermentation Industries. 2020, 46(7): 173-179. https://doi.org/10.13995/j.cnki.11-1802/ts.022876
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    In order to study the effects of phytic acid (PA) and bamboo vinegar (BV) on the quality, microorganism and water migration of Pseudosciaena crocea during ice storage, fresh samples were transported to the laboratory, then washed with ice water and divided into three groups randomly. Samples were dipped into 1% PA and 1% BV for 5 minutes respectively, which treated with sterile water as CK group. Samples were processed and dried, then stored at (4±1) ℃ with ice. The physicochemical indexes (pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), water holding capacity (WHC)), microbial indexes, sensory evaluation, low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) were measured respectively to analyze the quality of samples. The results showed that PA and BV treatment could delay the increase of pH, TVB-N and TBA value of Pseudosciaena crocea during ice storage, maintain their good sensory quality, which can effectively inhibit the growth and reproduction of bacteria, delay the lipid oxidation and protein decomposition during storage, improve the water retention of fish and prolong its shelf life. When compared with CK group, the shelf life of Pseudosciaena crocea treated with 1% phytic acid and 1% bamboo vinegar could be extended to 12-13 days and 15-16 days, respectively.
  • ZHAO Yuxuan, ZHANG Min, JIANG Xue, HU Junru, LI Jiale, GAI Xiaoyang
    Food and Fermentation Industries. 2020, 46(7): 180-187. https://doi.org/10.13995/j.cnki.11-1802/ts.022533
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    In order to study the short-time heat treatment effect on chilling injury at different positions of the cucumber fruits, head of cucumber fruit (calyx end), middle and tail (stem) three parts of the chilling injury index, hardness, malonaldehyde (MDA) content, permeability of electrolyte, polyphenol oxidase (PPO), soluble protein, catalase (CAT) , ascorbic acid peroxidase (APX), and peroxidase (POD) and superoxide dismutase (SOD), H2O2 and O-2· were determined. The results showed that, compared with the control group, heat treatment induced the chilling resistance of cucumber flesh, inhibit the decrease of fruit hardness, increased the activity of ROS scavenging enzyme, inhibited the relative permeability of cell membrane and the increase of malondialdehyde content, reduced the incidence of chilling injury in the later stage of storage, and maintained the fruit quality. In the heat treatment group, the decrease of POD, CAT, APX and SOD activities during refrigeration was significantly delayed, H2O2 content and O-2· production rate was inhibited, malondialdehyde accumulation was reduced, and the chilling injury of fruits was reduced.
  • DING Yuxian, ZHANG Na, CHEN Aiqiang
    Food and Fermentation Industries. 2020, 46(7): 188-193. https://doi.org/10.13995/j.cnki.11-1802/ts.022659
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    This study is to explore the relationship between hot water treatment conditions and heat transfer characteristics of fruits and vegetables. Using computational fluid dynamics, heat transfer simulation was performed on a variety of fruits and vegetables (apple-pear, mango, navel orange, strawberry, grape and cucumber) with known heat treatment conditions, and the heat transfer rate and temperature distribution of the pulp center were obtained. The results show that the rms error between the simulated value and the experimental value of the heat transfer model is 7.8%, and the accuracy is high. Based on the analysis of the principles of fruit and vegetable storage and transportation, it′s known that the heat preservation effect is closely related to the characteristics of fruit types. For some varieties with strong storability, the heat transfer rate only needs to be in the rising stage under heat treatment conditions, (such as apple pear: 0-0.7; navel orange: 0-0.55), but if the storability is average or poor, the heat transfer rate needs is in a falling zone or tends to level (such as mango 2.7-0.5; cucumber 1.1-0.3 or strawberry 0.3-0; grape 1-0), so that the energy exchange is sufficient and the heat transfer effect is enhanced. "Low temperature and long time" or "High temperature and long time" treatments have the best heat transfer effect, but low temperature time and high temperature thresholds should be considered to prevent thermal damage. This method provides a theoretical reference for exploring the range of heat treatment conditions for other varieties.
  • HE Xinyao, JIN Miaomiao, LIU Jin, CHENG Sheng, ZHANG Min
    Food and Fermentation Industries. 2020, 46(7): 194-200. https://doi.org/10.13995/j.cnki.11-1802/ts.022302
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    In order to solve the problems of germination and quality degradation of fresh sweet potatoes during ambient temperature logistics, this paper studied the effects of 0.5, 1,and 2 g/L (mass ratio of ethephon to space volume of gas) on the germination and quality of sweet potatoes under storage at 25 ℃ (simulated ambient logistics). The results show that different concentrations of exogenous ethylene treatment can effectively inhibit the increase of germination rate and germination index of sweet potato, promote starch conversion, and maintain higher contents of soluble solids, total phenols, flavonoids, and carotenoids. Also, the higher the concentration, the better the effect. However, 2 g/L ethephon group caused cracking of sweet potato in the later period of storage, and its cracking rate reached 33.33%, while the cracking rate of the 0.5 and 1 g/L groups was 0.By comprehensive comparison, the 1 g/L exogenous ethylene treatment performed the best in inhibiting buds and maintaining sweet potato quality.
  • YANG Xiaoyue, GAO Haiyan, ZHONG Diying, ZHANG Runguang, ZHANG Youlin
    Food and Fermentation Industries. 2020, 46(7): 201-206. https://doi.org/10.13995/j.cnki.11-1802/ts.022842
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    The work aims to prevent the chilling injury in the storage period of Qinshu No. 5 sweet potato, extend the storage period and maintained the good quality after storage. This experiment measured the main nutrient composition of Qinshu No.5 sweet potato, also probed into the changes of the activities of amylase, superoxide dismutase (SOD), polygalacturonase (PG) and the contents of reducing sugar, ascorbic acid, starch, protopectin with low temperature (2, 4 and 6 ℃) conditioning treatment before storage. It also investigated the percentage of commercial fruits and evaluated the sensory properties after storage. The results showed that, low temperature conditioning treatment of Qinshu No.5 sweet potato could effectively inhibit the activities of amylase and polygalacturonase, make the activity of superoxide dismutase at a high level, and slow down the decreasing rate of the contents of ascorbic acid, starch and propectin. Additionally, it could prevent starch from converting to reducing sugar and delay the physiological senescence process after harvest. This study shows that, after 4 ℃ treatment for 2 days before storage and 210 days′ storage at 11 ℃, the commercial fruit rate of Qinshu No.5 sweet potato was 90% and has good quality.
  • ZHUANG Beibei, QI Zhao, ZHOU Zihui, HUANG Hao, SONG Xiangjun, SHAO Ying, TU Jian
    Food and Fermentation Industries. 2020, 46(7): 207-212. https://doi.org/10.13995/j.cnki.11-1802/ts.023071
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    The detection of common foodborne pathogens is an important prerequisite to ensure the safety of animal food. Consequently, developing effective methods for detecting common foodborne pathogens is necessary. In this study, surface-enhanced Raman scattering (SERS) method was applied to detect three common foodborne pathogens (Salmonella spp., Escherichia coli and Staphylococcus aureus) and compared with multiplex polymerase chain reaction (PCR) method. Specific primers were designed for multiplex PCR based on gene hilA, uidA and clfA, and followed by the amplification condition optimized and the specificity and sensitivity of the multiplex PCR system evaluated. Besides, the detection limits of the two methods were compared. The results showed that both the multiplex PCR and SERS methods could specifically detect the three foodborne pathogens. For the multiplex PCR, the minimum detection limit for microbes was 104 CFU/mL while for DNA was 50 pg per reaction. For SERS method, the detection limits for Salmonella sp., E. coli and S. aureus were 103 CFU/mL, 104 CFU/mL and 104 CFU/mL, respectively. In addition, the cumulative contribution rate of the first two principal components in the SERS method reached 93.8% according to the principal component analysis (PCA). In summary, the SERS method applied in this study revealed higher sensitivity for Salmonella sp., and shorter detection time than multiplex PCR. Therefore, the SERS method exhibited a good prospect in detecting foodborne pathogens.
  • WAN Xiaonan, CHANG Xiaohui, QI Wei, GAO Xin, QIAO Bin, YANG Xiangying, LI Xiaolin, ZHANG Huiyuan, SHI Song, ZHANG Jie, ZHOU Xicheng
    Food and Fermentation Industries. 2020, 46(7): 213-217. https://doi.org/10.13995/j.cnki.11-1802/ts.021114
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    A method for rapidly detecting hepatitis A virus by using near-infrared fluorescent immunoassay was established. A monoclonal antibody against hepatitis A virus was labeled with a near-infrared fluorescent dye. Polyclonal antibody and goat anti-mouse IgG polyclonal antibody were sprayed on a nitrocellulose membrane . Then those were used as test line and control line to develop NIR immunoassay strips for detecting hepatitis A virus. Studies have shown that NIR immunoassay has good specificity and high sensitivity for detecting hepatitis A virus. The minimum detection limit is 1 μg/mL and no cross reaction with EV71, adenovirus, rotavirus and norovirus. Through the effect evaluation test, it was found that NIR immunoassay method has the shortest detection time compared with the traditional and colloidal gold method. The detection limit is lower than the colloidal gold. Thus, NIR immunoassay can be used for detecting hepatitis A virus and provide reliable technical support for food safety supervision.
  • CAI Deling, TANG Chunhua, LIANG Yuying, ZENG Chuan, PENG Bining
    Food and Fermentation Industries. 2020, 46(7): 218-224. https://doi.org/10.13995/j.cnki.11-1802/ts.022689
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    Soluble solids content (SSC) is a key index to evaluate the quality of strawberries. In order to achieve the non-destructive evaluation of SSC, the near infrared spectroscopy was used to build the linear partial least squares (PLS) and nonlinear least squares support vector machine (LS-SVM) models. 27 effective variables were selected from the original 4 254 variables by combining both Monte-Carlo uninformative variable elimination and successive projections algorithm(MC-UVE-SPA). The quantitative analysis models were then established by using the selected effective variables. At the same time, color feature parameters were obtained based on components of RGB images of samples considering the influence of surface color on strawberries, and the multi-parameter PLS and LS-SVM models were constructed by further integrating spectra and color features. Based on the same correction set and prediction set, the prediction performance of all models for SSC was compared. The results showed that MC-UVE-SPA was an effective spectral variable selection algorithm, and the multi-parameter fusion nonlinear LS-SVM model was the optimal model for the quantitative prediction of SSC in strawberries. For samples in the prediction set, the correlation coefficient (RP) and root mean square error of prediction (RMSEP) of the model were 0.988 5 and 0.153 2, respectively. This study lays a foundation for the development of portable instruments and online detection equipment for the detection of soluble solids content in strawberries based on near infrared spectroscopy.
  • LIN Zhitong, ZHANG Dongxia, LEI Wen,HUANG Siyu, ZHONG Geng
    Food and Fermentation Industries. 2020, 46(7): 225-233. https://doi.org/10.13995/j.cnki.11-1802/ts.022323
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    To explore the establishment of quality evaluation standards for fresh Liangpi, six kinds of starches were used to make fresh Liangpi in this study. The effects of different starches on the texture, sensory, color difference and physical and chemical properties of Liangpi quality were analyzed by fuzzy mathematics comprehensive evaluation method and principal component analysis method. The starch type and the sensory quality index data of the Liangpi were evaluated, and the standard for evaluating the quality of the fresh Liangpi was established by using the commercially available Liangpi as a control. The test results showed that the fresh Liangpi made of wheat starch, canna starch and pea starch was good in sensory quality. The indexes for evaluating the sensory quality of Liangpi are summarized as follows: texture: hardness 1 541.18-1 650.038 g, adhesiveness: -0.232--0.094, springiness: 1.863-2.054, cohesiveness 0.818-0.911, gumminess 1 261.951-1 501.770, chewiness: 2 593.217-2 795.915, resilience 0.377-0.539; color: L value: 41.595-45.812, a: -0.435--0.396, b: -6.538--2.780, WI: 41.229~45.739. This study can provide a reference for the evaluation of fresh Liangpi evaluation and sensory evaluation data, and the establishment of traditional food standardization.
  • DONG Di, PAN Liao , LU Lixin
    Food and Fermentation Industries. 2020, 46(7): 234-238. https://doi.org/10.13995/j.cnki.11-1802/ts.022966
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    For the packaged fresh meat non-destructive testing, the spectrum characters and spectrum interfering of four kinds of typical packaging films were analyzed. Furthermore, the interfering mechanism of film on the spectrum detection was discussed and verified. The packaging film interference mechanism and cancellation method were proposed and verified by experiments. The results show that the loss of luminous flux of packaging film affects non-destructive testing in the packaged fresh meat. Packaging film spectral correction method eliminates the interference of packaging film on spectral detection. The modified visible spectrum of packaged fresh beef is highly consistent with the visible spectrum of the unpackaged fresh beef. The average relative error between the predicted value and the measured value is less than or equal to 4.41% and the maximum relative error is less than or equal to 5.11%. The interference of packaging film on non-destructive testing of packaged fresh meat is eliminated and the visible spectrum non-destructive testing of packaged fresh meat is also realized. The presented non-destructive detection method provides a promising quality supervising technology of packaged fresh meat during producing and selling.
  • YE Jiaming, WANG Jing, YE Leihai, HE Bin, YANG Haiqing, WANG Qingqi, CHEN Qingjun
    Food and Fermentation Industries. 2020, 46(7): 239-243. https://doi.org/10.13995/j.cnki.11-1802/ts.022221
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    A rapid method for the determination of vitamin D in infant formula and infant rice has been developed using online SPE column and two -dimensional liquid chromatography. The injected sample solution was pre-treated by hot saponification using KOH solution and ethanol. The sample solution was purified by an online solid phase extraction column through a six-way valve, then the purification liquid entered one-dimensional chromatography. The one-dimensional chromatography used the C8 chromatography column for preliminary separation. The heart-cutting time widow of vitamin D was confirmed according to the retention time of vitamin D in the first dimensional separation. During this period, the effluents were transferred to another six-way valve for further separation by two-dimensional chromatography to achieve rapid determination of vitamin D in infant formula and infant rice. The standard addition recovery of vitamin D by this method was 91.3% to 97.2%, and the relative standard deviation was less than 5%. There was no statistically significant difference between this method and standard method through t-test. The method was simple, fast and accurate, which was suitable for the determination of large quantities of samples.
  • LIU Yan, PANG Xiangdong, CHEN Minglang, JIANG Hong
    Food and Fermentation Industries. 2020, 46(7): 244-249. https://doi.org/10.13995/j.cnki.11-1802/ts.022580
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    A rapid and accurate dual-wavelength visible absorption spectroscopy for the determination of food additive-cyclamate in flour foods was established. In the weakly alkaline Tris-hydrochloric acid medium, methyl green reacted with cyclamate by electrostatic attraction to form an ion association complexes with two characteristic positive absorption peaks in the visible region. These two characteristic peaks were located at 616 nm and 652 nm, respectively. Their apparent molar absorptivity (κ) were 2.66×104 L/(mol·cm) (616 nm) and 2.14×104 L/(mol·cm) (652 nm), respectively. Their linear range were 0.05 to 2.8 mg/L, the limits of detection were 0.042 mg/L (616 nm) and 0.046 mg/L (652 nm), respectively. The limits of quantitation of biscuits were 3.47 mg/100 g (616 nm) and 3.80 mg/100 g (652 nm), respectively. The limits of quantitation of bread were 3.45 mg/100 g (616 nm) and 3.78 mg/100 g (652 nm), respectively. When measured by dual-wavelength (616 nm+652 nm) visible absorption spectroscopy, its apparent molar absorptivity (κ) and detection limits were 4.80×104 L/(mol·cm) and 0.022 mg/L, respectively. The quantitative limit of biscuits and bread were 1.82 mg/100 g and 1.81 mg/100 g, respectively. The spiked recovery of the sample was 97.5%-103%, and the relative standard deviation (RSD) (n=5) was 1.4%-2.3%. This method (DWO-VIS) was simple, rapid, and higher accuracy, precision and sensitivity. It was suitable for the detection of cyclamate in biscuits and bread.
  • HUANG Xiaolan, HE Xufeng, YANG Qin, ZHANG Chunyi, ZHOU Nong
    Food and Fermentation Industries. 2020, 46(7): 250-256. https://doi.org/10.13995/j.cnki.11-1802/ts.022499
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    A method for the simultaneous determination of the eight monosaccharide components of Lycopus lucidus polysaccharides, utilizing pre-column derivatization of 1-phenyl-3-methyl-5-pyrazolone (PMP) reagent and high performance liquid chromatography (HPLC), is reported. The sample was degreased by petroleum ether and extracted by treatment with ultrasound waves, proteins were removed by treatment with the Sevage reagent, and a polysaccharide solution was prepared by precipitation with anhydrous ethanol. The polysaccharide solution was then treated with 2 mol/L trifluoroacetic acid (TFA) for 5 h at 110 ℃ to obtain the corresponding monosaccharide solution by hydrolysis. Finally, 0.5 mol/L of a methanolic solution of PMP was added to the monosaccharide solution kept in a water bath maintained at 70 ℃ for 1 h. All eight monosaccharides exhibited a linear relationship (r≥0.999 5) within their respective mass concentration ranges; the average recovery rate was 82.58%-108.71%, and the detection limit was 0.16-0.85 μg/mL. The polysaccharide extracted from Lycopus lucidus was mainly composed of mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, arabinose, and phycosaccharide. Each of these monosaccharide components was present in an average ratio of 1.00:0.60:0.54:5.15:266.53:890.11:4.12:1.05. The average content of galactose and glucose, the major monosaccharide components in Lycopus lucidus polysaccharides, was 120.446 and 35.306 mg/g, respectively. Principal component analysis revealed that the monosaccharide content in Lycopus lucidus polysaccharides showed a trend of northern>southern>southwestern with respect to the different provinces in China. The method reported in this study is simple, sensitive, reproducible, practical, and reliable, and the derivatized substances can exhibit a high degree of stability. Therefore, this method is suitable for the identification and analysis of monosaccharide components in Lycopus lucidus polysaccharides and represents a reference standard for quality control of Lycopus lucidus polysaccharides used for medicinal purposes.
  • KAI Jianrong, LI Caihong, ZHAO Danqing, WANG Caiyan
    Food and Fermentation Industries. 2020, 46(7): 257-264. https://doi.org/10.13995/j.cnki.11-1802/ts.022494
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    The paper aims to explore the difference in the content of mineral elements in different varieties of Lycium barbarum and different production areas of Ningxia. Four varieties of Lycium barbarum, Ningqi 1, Ningqi 5, Ningqi 7 and Ningqi 9, were collected from Guyuan, Zhongwei, Zhongning and Yinchuan, Ningxia. Al, As, B, Ba, Cd, Co, Cr, Cu, Hg, La, Li, Mg, Mn, Mo, Ni, Rb, Sc, Se, Sr, Th, Ti, Fe, Zn, P, Ca and Pb in Lycium barbarum samples was determined by inductively coupled plasma mass spectrometry (ICP-MS). Results showed that there was no significant difference in the contents of mineral elements in different varieties of Lycium barbarum in Ningxia. However, the contents of mineral elements in Lycium barbarum samples from different producing areas in Ningxia have their own characteristics, and the contents of Al, As, Ba, Co, Cu, La, Mg, Mn, Mo, Ni, Rb, Sc, Sr, Ti, Th, Fe and Ca in Lycium barbarum in different planting areas in Ningxia have reached a very significant level, and there is a certain correlation and dependence among 26 kinds of mineral elements in Lycium barbarum. Principal component analysis of 26 mineral elements in Lycium barbarum can be screened Ni, Li, Al, As, Mo, P, Th, Zn, Pb, Hg, Ba were selected as the characteristic mineral element of Lycium barbarum. Mineral element analysis technique can be used as an effective means to trace the origin of Lycium barbarum.
  • WANG Baoshi, TAN Fengling, LI Linbo, LI Zhigang, SUN Haiyan, ZHANG Mingxia
    Food and Fermentation Industries. 2020, 46(7): 265-270. https://doi.org/10.13995/j.cnki.11-1802/ts.023093
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    Wheat bran is a by-product in flour processing industry and is rich in bioactive ingredients such as polyphenols and polysaccharides. Due to high crude fiber content and difficulty in digestion and absorption by human being, wheat bran is basically used as animal feed with very low added value. Recently, the global threat of metabolic diseases has awakened more people to consume natural foods which are rich in bran, and the development of value-added bran has gradually become a research hotspot. This review expounds the progress in wheat bran processing from the perspectives of functional nutrient composition, extraction of natural active components, modification of bran products for processing wheat flour, and biological refining. The value-added utilization of wheat bran in the future relies on modern solid-state fermentation technology, and the probiotics used in Chinese traditional brewed foods represent a rich resource for candidate strains. With the use of mixed fermentation technology and fermentation control strategies, the added value of bran will be further elevated.
  • ZHAO Mengliang, REN Yanjing
    Food and Fermentation Industries. 2020, 46(7): 271-276. https://doi.org/10.13995/j.cnki.11-1802/ts.023464
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    With the improvement of human life quality, the importance of healthy diet attracts more and more attention. There is a good prospect for the market of the functional health foods, which consist oligosaccharides, such as inulin, as an important component. The origin, structure, isolation and extraction of inulin were introduced in this review. The mechanism of inulin in regulating host intestinal flora structure was summarized from the perspectives of antioxidant activity, microbiology population, anti-inflammatory, gene regulation and degree of polymerization of inulin.
  • LIU Wei, XU Xiaofei, REN Jie, YANG Jiguo
    Food and Fermentation Industries. 2020, 46(7): 277-282. https://doi.org/10.13995/j.cnki.11-1802/ts.023058
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    Mycotoxins, which have been widely found in food and feed products, were secondary metabolite of fungi and harmful to human and livestock health. Long-term exposure to mycotoxins could lead to liver and kidney damage, canceration, malformation, and immunosuppression. Therefore, a variety of approaches had been explored to eliminate the impact of mycotoxins contamination, including physical, chemical and biological methods. Biological method has been attracting attention because it is environmentally friendly, specific in degradation and mild in reaction conditions. The progress was reviewed in removal of mycotoxins by microorganism. The effect, mechanism and characteristics of the removal of various mycotoxins were summarized, as well as the future research aspect of biological removal was prospected.
  • LI Feifei, ZHANG Liwei, FU Zongqiang, JIANG Yu
    Food and Fermentation Industries. 2020, 46(7): 283-288. https://doi.org/10.13995/j.cnki.11-1802/ts.022789
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    The paper aims to provide suggestions for regulation as well as research and development of health food products containing melatonin. Among 740 products claiming the function of improving sleep, which were approved by administrative departments of Chinese government from 1996 to 2015, 164 kinds of products contained melatonin. Of which, 91.3% of them used melatonin as a main component supplemented with or without vitamin B6. 84.8% of them were tablets and capsules, and 94% of them recommended a daily dosage of 1-3 mg melatonin. A comprehensive analysis based on published researches of melatonin indicated that 1-3 mg/d dosage of melatonin in short- and medium-term was very safe, and its efficacy of improving sleep quality was acceptable. In view of this and in addition to the controllability in melatonin's quality, a transition from an examination and approval system to an easing registration and recording system should be made on regulation of these products in recent future.
  • ZHANG Yangling, WU Hao, QIAO Jianjun, LI Yanni
    Food and Fermentation Industries. 2020, 46(7): 289-295. https://doi.org/10.13995/j.cnki.11-1802/ts.023720
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    Nisin is an antibacterial peptide with 34 amino acids produced by Lactococcus lactis, which has the advantages of good antibacterial effect, good thermal stability, safety, and non-toxicity. Nisin can inhibit the growth of Gram-positive bacteria that cause food spoilage and is widely used in the food industry, such as the preservation of meat products, dairy products, and alcoholic beverages. Recently, more researchers have begun to pay attention to the medical value of Nisin, which has a great application prospect in inhibiting the growth of cancer cells, treating diarrhea, and oral health. In this paper, the biosynthesis, bacteriostatic mechanism, production optimization and application of Nisin was summarized, the application of Nisin in food and medicine was introduced in detail, and the future research direction was proposed.
  • WEI Qin, LI Li, DU Yonghua, LI Weitian, FENG Ruizhang, HUANG Peng, YOU Ling, ZHANG Chao
    Food and Fermentation Industries. 2020, 46(7): 296-300. https://doi.org/10.13995/j.cnki.11-1802/ts.023450
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    Innovativeness and applicability are two important indicators for regional universities as to undergraduate education. How to deepen the reform of innovation education and cultivate undergraduate students with strong innovation ability is an urgent problem. A scientific research management platform was developed for regional universities, which focused on undergraduate education and served plenty of scientific experiments for undergraduate students. A mechanism was established to encourage undergraduate students to participate in scientific research projects. Two courses were developed for innovative thinking training, using scientific research achievements from both teachers and students as the main cases. The students' innovation ability could be interactively elevated by Platform-Project-Course. This project is an effective way to cultivate students′ innovation ability, and has benefited a wide range of students and has many innovative achievements.