25 April 2020, Volume 46 Issue 8
    

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  • Construction and fermentation optimization of food-grade recombinant Bacillus subtilis for the production of leucine aminopeptidase
    ZHANG Dawei, LIU Dehua, HUANG Qinqin, TIAN Yaping
    Food and Fermentation Industries. 2020, 46(8): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.023374
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    To solve the problem that antibiotics has to be added during the production of leucine aminopeptidase (LAP) using Bacillus subtilis fermentation, a food-grade recombinant B. subtilis strain was constructed. The D-alanine racemase gene (dal) in the B. subtilis 168 genome was knocked out with the Cre/lox recombination system to obtain a defective strain BS168 (dal)-. By employing the Gibson assembly method, the plasmid pMA5-lap-dal (AmpR, Ori)- with the dal as a selection marker was introduced into the auxotrophic strain BS168 (dal)- to obtain food-grade recombinant strain BS168 (dal)-/pMA5-lap-dal (AmpR, Ori)-. This strain contained no resistance gene and did not need adding antibiotics during LAP fermentation. The condition of 5 L bioreactor was optimized for this strain. The LAP activity reached 302 U/mL under the following conditions: agitation speed 300 r/min; temperature 33°C; pH 7.0 and fed-batch. The results show that the food-grade LAP recombinant B. subtilis constructed in this study has potential industrial application.
  • Construction of pdc-deficient Saccharomyces cerevisiae and its pyruvic acid fermentation characteristics
    LI Yi, QIN Yan, SHEN Naikun, ZHU Jing, LIANG Ge, WANG Qingyan
    Food and Fermentation Industries. 2020, 46(8): 7-13. https://doi.org/10.13995/j.cnki.11-1802/ts.023147
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    Pyruvic acid is an important organic acid with wide applications in polymer, cosmetic, food additive, pharmaceutical and other fields. Saccharomyces cerevisiae is considered as the best candidate microorganism for pyruvic acid production. However, pyruvic acid produced during glycolysis could be catalyzed by pyruvate decarboxylase in the cytoplasm to degrade into CO2 and acetaldehyde, resulting in the loss of carbon metabolic flux. In order to redirect more carbon metabolic flux to pyruvic acid synthesis, the deletions of the three structural genes of pyruvate decarboxylase (pdc1, pdc5 and pdc6) were performed, which significantly promoted pyruvic acid accumulation. Nevertheless, poor growth of the mutant strain XY-156 was also observed. Compared with the non-evolved strain XY-156, the evolved strain XY-156A obtained by adaptive evolution showed significant improvement in cell growth, glucose consumption and pyruvate accumulation. Fed-batch fermentation was further performed in a 2 L stirred bioreactor, and up to 105 g/L pyruvic acid was obtained within 76 h, with a productivity of 1.38 g/(L·h) and a yield of 0.5 g/g glucose. The results showed that the combination of inactivating pyruvate decarboxylase with adaptive evolution could achieve efficient pyruvic acid accumulation in S. cerevisiae, and could lay a solid foundation for the industrial production of biological pyruvic acid.
  • Study on the migration of copper from LDPE/LLDPE-nano CuO composite films to citric acid
    WANG Qi, HU Changying, XIAO Qian
    Food and Fermentation Industries. 2020, 46(8): 14-19. https://doi.org/10.13995/j.cnki.11-1802/ts.022971
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    CuO nanoparticles (CuO-NPs) is believed to be an efficient functional agent, which can be used in food packaging to enhance the barrier, mechanical and antibacterial property. However, an excessive dose of CuO-NPs could be harmful to human health. This paper focused on the effects of contents of CuO-NPs, temperature, immersion time, UV irradiation and circular usage have on its migration to 5 g/L citric acid by inductively coupled plasma-optical emission spectrometry (ICP-OES). The migration mechanism of CuO-NPs was studied via fourier transform infrared spectroscopy (FTIR), differential scanning calorimeter (DSC), scanning electron microscopy (SEM). The results showed that the migration of copper in the four nanocomposite films were 5.92-33.83 μg/dm2 at 70 ℃ for 2-24 hours. The migration amount increased with the increase of migration time. Ultraviolet irradiation caused the photodegradation of the CuO nanocomposite films, which significantly increased the amount of migration in the CuO nanocomposite films. Citric acid could penetrate the material through defects and holes on the surface of the film, dissolving and facilitating the migration of CuO-NPs.
  • Effect of milk protein-lecithin system treated by ultrasound on the formation and stabilization of human milk fat analog emulsion
    QIN Xiaoli, YANG Rong, ZHONG Jinfeng, LIU Xiong
    Food and Fermentation Industries. 2020, 46(8): 20-26. https://doi.org/10.13995/j.cnki.11-1802/ts.023078
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    The effect of ultrasound on the physicochemical properties of milk protein-lecithin system was clarified. The physicochemical properties (solubility, surface hydrophobicity, particle size, etc.) of milk protein- lecithin system and the particle size of emulsions obtained by different ultrasonic conditions were investigated. The relationship between them was analyzed using Spearman correlation coefficient. The results showed that with the increase of ultrasonic time or power, the surface hydrophobicity and solubility of the system increased and particle size decreased. The surface hydrophobicity of the system was 1.6 to 2 times than that of the milk protein solution which indicated that the lecithin interacted with the milk protein and protein structure was thereby unfolded. Changes in the particle size of human milk fat analog emulsion was negatively correlated with changes in the surface hydrophobicity, solubility and particle size of the system (r=-1.000, P<0.01). In other words, high surface hydrophobicity and solubility coupled with small particle size of the milk protein-lecithin system facilitated the formation of emulsions with small particle sizes. The emulsion obtained at an ultrasonic power of 600 W or time of 35 min had smaller initial particle sizes, but a high degree of particle size growth in the emulsion was obtained which was related to a lower absolute value of the ζ-potential of the milk protein-lecithin system. The results provide guidance for quality control of emulsion-based infant formula.
  • Effect of fermentation time and method on yeast metabolites in dough
    YUE Qinghua, LIU Chong, LI Limin, ZHENG Xueling
    Food and Fermentation Industries. 2020, 46(8): 27-33. https://doi.org/10.13995/j.cnki.11-1802/ts.023252
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    The content changes of soluble sugars (sucrose, maltose, glucose and fructose) and organic acids (lactic acid, acetic acid) as well as alcohols (glycerin, ethanol) during the fermentation of strong gluten wheat Zhengmai366, weak gluten wheat Zhengmai103, and medium gluten wheat Aikang58 were measured and analyzed using high performance liquid chromatography (HPLC). The results showed that sucrose was rapidly decomposed at the beginning of dough fermentation, and no sucrose was detected during the whole fermentation process. The content of maltose, glucose and fructose gradually decreased with the fermentation time, and the content would be below 0.5 mg/g dough after 3 h of fermentation; the content of glycerol and ethanol increased and was up to 8.383 and 3.179 mg/g after fermentation. The content of lactic and acetic acid increased gradually in the process of short-term fermentation, and fluctuated with the further increase of fermentation time. The changes of various substances in different gluten wheat flour doughs were similar but the change rates were different. There were differences in the changes of various metabolites content with fermentation time under different fermentation methods. The content of soluble sugars was the most significant change in the direct fermentation dough, while the change was small in the Laomiantuan fermentation dough, and the content of soluble sugar was the lowest in the sponge fermentation dough. The changes of acids, fermentable sugars and metabolites during fermentation can provide a basis for studying the effects of these substances on dough, the degree of fermentation, and the quality and flavor analysis of the final fermentation product.
  • Screening, identification and enzymatic properties of uric acid oxidase-producing bacteria in human intestines
    ZHANG Qingfang, WANG Junchen, YU Shuang, LIU Chunying, CHI Xuemei, CHI Naiyu
    Food and Fermentation Industries. 2020, 46(8): 34-39. https://doi.org/10.13995/j.cnki.11-1802/ts.023299
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    A uric acid oxidase-producing strain was screened from the human intestinal tract and identified as Proteus penneri JC-5 by morphological observation and molecular biology (16S rDNA sequencing). The enzymatic properties of the uric acid enzyme produced by JC-5 were studied. According to the experimental results, the optimum temperature of the enzyme was 35 ℃, and the thermal stability was poor; the optimum pH was 8.0, and it had better stability under weak alkaline conditions; Ca2+ and Mn2+ had activation effect on the enzyme, and Ca2+ showed better activation than Mn2+; Fe2+, K+, Mg2+, Cu2+, Zn2+ showed inhibitory effects on the enzyme activity.
  • Effect of tea polyphenols on the structure of milk protein
    WEN Pengcheng, JIAO Yaoyao, ZHANG Weibing, YANG Min, ZHANG Yan, ZHU Yanli, MA Ruijuan
    Food and Fermentation Industries. 2020, 46(8): 40-47. https://doi.org/10.13995/j.cnki.11-1802/ts.022684
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    The tea polyphenol-milk protein complex was used as raw material, the effect of tea polyphenols on the structure of protein was analysed by measuring the degree of binding, turbidity, protein secondary and tertiary structure and free sulfhydryl content. The results showed that the protein turbidity decreased with the increase of tea polyphenol concentration when the temperature was less than 65 ℃. At 65 ℃, the degree of binding was higher, and the free sulfhydryl content increased from 17.61 μmol/g to 19.11 μmol/g. Moreover, at 95 ℃, the free thiol content of protein decreased from 19.89 μmol/g to 16.58 μmol/g with the increase of the tea polyphenol concentration. Meanwhile, the turbidity increased. Under the three temperature treatments, protein secondary and tertiary structure changed in a similar trend. Taking 65 ℃ as an example, the β-turn content in the secondary structure increased from 23.13% to 32.87% with the increase of tea polyphenol concentration. While the random curl increased from 9.36% to 20.31% and the α-helix decreased from 49.15% to 25.86%. In addition, both the endogenous fluorescence and the exogenous fluorescence intensity of the protein decreased with the increase of tea polyphenol concentration. At the same time the surface hydrophobicity decreased. The effect of tea polyphenols on the structure of milk protein is different under different temperature treatments. These results provide a theoretical basis for the development of tea polyphenols.
  • Preparation and active component analysis of konjac mannans with different molecular weights
    DONG Zhenxiang, GU Qiuya, LI Danchen, SUN Chixiang, YU Xiaobin
    Food and Fermentation Industries. 2020, 46(8): 48-53. https://doi.org/10.13995/j.cnki.11-1802/ts.022900
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    The aim of this study was to explore the effects of konjac mannans with different molecular weights on antioxidant ability, the promotion of the growth of lactic acid bacteria and its production ability of fermentation. Samples with a hydrolysis rate of 43.56% were obtained by controlling the hydrolysis conditions. Dialysis and ultrafiltration were used to obtain different samples with molecular weights which were 200-3 000, 3 000-5 000, and more than 5 000. They were tested for antioxidant ability and the promotion of lactic acid bacteria fermentation. The results revealed that the molecular weight of 3 000-5 000 had the strongest antioxidant activity, which was 58.2 times that of mannose and 95.93 times that of glucose. After 48 h of lactic acid bacteria fermentation, low molecular weight KGM could obviously stimulate the growth of lactic acid bacteria. Especially the sample with a molecular weight of 787 could more effectively promote lactic acid bacteria growth and the production of lactic acid. This study provides a basis for exploring the difference in efficacy of konjac oligosaccharides with different degrees of polymerization.
  • Effects of Plasma treatment on properties of protein-based film-forming solutions
    GAO Wenjing, LEI Qiao, QIE Zihan, CAO Qinglong
    Food and Fermentation Industries. 2020, 46(8): 54-62. https://doi.org/10.13995/j.cnki.11-1802/ts.022743
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    The present study was designed to explore the effects of Plasma treatment on properties of protein-based film-forming solutions. For this purpose, the WPI-NaCas-GLY composite film-forming solution was treated with atmospheric pressure cold Plasma of 30 W at different temperatures for 0, 5, 10, 15, 20, 30, 40 and 60 min respectively. Changes of chromaticity, pH, particle size, surface tension, foaming properties and emulsifying capacity of the film forming solution during the treatment were observed. The results showed that the yellowness of the film forming solution rose while the pH value waved to decline. Protein polymerization increased the size of protein macromolecule particles in solution at a rate of doubling every 5 minutes which due to the reaction between reactive oxygen species and nitrogen species induced by plasma. The protein carbonyl groups and free SH groups increased and decreased one time respectively. Moreover, the surface tension of the matrix reduced to 35 mN/m and the foaming capacity was reduced by 10%. Meanwhile, the foam stability was significantly improved (P<0.05) from 74.99% to 94.60% and the emulsification capacity reached 0.12 m2/g. Furthermore, the resulting tensile strength of the composite protein film was increased by 0.5 MPa, light transmittance decreased, the oxygen transmission rate was reduced to 0.53 cc/(m2·d) and the water vapor transmission coefficient was reduced by 40%. It was inferred that the timely Plasma treatment could effectively improve the hydrophobicity, foaming ability, and emulsification properties of protein-based film-forming solution and got the ideal composite protein film.
  • Effects of in vitro simulated digestion on apple polyphenols and their antioxidant activities
    ZHU Xiuling, YE Jingqin, SHENG Yijian, KONG Wenjin, CHEN Tingran, FU Xipeng, DAI Qingyuan
    Food and Fermentation Industries. 2020, 46(8): 63-71. https://doi.org/10.13995/j.cnki.11-1802/ts.022747
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    In this study, the effects of gastrointestinal digestion on apple polyphenols and their antioxidant activity were detected using an in vitro simulated digestion model. The effects were estimated based on the changes of total and main phenolic content and the antioxidant activity of apple polyphenols was evaluated on the basis of DPPH and ABTS free radical scavenging ability, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). The results showed that total phenolic content increased with the prolongation of digestion during gastric digestion. Total phenolic content during intestinal digestion increased firstly and then decreased when digestion time was prolonged. But the total phenolic content during gastric and intestinal digestion was lower than that of before the digestion treatment. The main phenolic components in gastric digestion were chlorogenic acid, epicatechin, caffeic acid and catechin in order from high to low. However, in intestinal digestion only chlorogenic acid could be detected. Gastrointestinal digestion may cause degradation or transformation of major phenolic components. After gastric and intestinal digestion, DPPH and ABTS radical scavenging capacity, FRAP and ORAC values significantly increased. During gastrointestinal digestion, the total phenol content was highly correlated with the antioxidant activities measured by DPPH, ABTS, and ORAC except FRAP. It was illuminated that gastrointestinal digestion resulted in the degradation or conversion of phenolic components and the increasing of antioxidant capacity to some extent.
  • Effect of postharvest dehydration on phenolics and cell ultrastructure of grape skin
    ZHENG Wancai, BAI Yujia, FENG Zuoshan, AYGUL Alim, DING Zeren, HU Weicheng
    Food and Fermentation Industries. 2020, 46(8): 72-77. https://doi.org/10.13995/j.cnki.11-1802/ts.022725
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    Postharvest dehydration and changes in phenols and cell ultrastructure of grape skins were studied in order to better understand its effect to the processing and brewing quality of grapes. Postharvest grapes were dehydrated under different temperatures to analyze the change of the skin structure and phenolic substances. The results indicated that the soluble solid content of the postharvest fresh grapes samples was 28.1 °Brix. But, after dehydration at 25 ℃ and 45 ℃ for 72 hours, the soluble solid content rose to 32.4 °Brix and 41.1 °Brix respectively. The total amount of phenolics, anthocyanin, flavonoids, and tannin in the postharvest fresh grapes samples was 21.70, 3.38 , 19.23 mg/g, and 18.33 mg/g, which turned to 27.97, 2.61, 27.58 mg/g, and 18.84 mg/g, respectively after treatment at 25 ℃ for 72 hours. And these components further dropped significantly to 14.32, 0.73, 13.33, and 11.48 mg/g after treatment for 72 hours at 45 ℃. After harvest, the dehydration of grapes resulted in skin shrinkage, ruptures, disappearance of organelles, and apoptosis. Dehydration also caused phenolic substances to react with oxygen. High temperatures could accelerate dehydration which led to more significant degradation of phenolic substances. The research into the impact of postharvest dehydration on phenolics and cell ultrastructure of grape skin provides a theoretical basis for the brewing of sweet and semi-sweet wine.
  • Isolation and identification of yeast strains from near high temperature Daqu and characterization of their fermentation performance via brewing Baijiu by purebred rice Qu
    GUO Yan, ZHONG Chidi, DONG Xiaoshan, WEI Chunhui, REN Zhiqiang
    Food and Fermentation Industries. 2020, 46(8): 78-84. https://doi.org/10.13995/j.cnki.11-1802/ts.022537
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    The yeasts were isolated from near high temperature Daqu, and their fermentation performances were initially characterized via brewing Baijiu by purebred rice Qu, a fermenting agent made from a single species of yeast. First, the yeasts were isolated by gradient dilution coating method and identified by their morphological and biological characteristics, and then the process of making purebred rice Qu was optimized, including the moisture content of materials and the fermentation time. The results showed that four kinds of yeasts were obtained from near high temperature Daqu, named as Y1, Y2, Y3 and Y4, respectively. The present study identified Y1 as Wickerhamomyces anomalus, Y2 as Candida odintsovae, Y3 and Y4 as Saccharomyces cerevisiae. We found that incubating 7 days with 46% water contents were the optimal parameters in making purebred Rice Qu. About brewing Xiaoqu Baijiu, sorghum was used as a raw material while the purebred rice Qu and saccharifying enzyme were used as the saccharifying and fermenting agent. The fermentability of these four kinds of yeasts were in the order of: Saccharomyces cerevisiae Y3 > Saccharomyces cerevisiae Y4 > Wickerhamomyces anomalus Y1 > Candida odintsovae Y2. This study provides an effective way to improve the quality of Xiaoqu Baijiu and mining the microbial resources in Daqu.
  • Isolation of ‘Mei Zao’ sweet cherry brown rot pathogens and identification of endogenous antagonistic bacteria
    XI Liangqing, ZHANG Shikai, CHEN Yushi, ZHOU Yining, ZHANG Qiyue, XIN Li, ZHANG Qian, WU Peng
    Food and Fermentation Industries. 2020, 46(8): 85-91. https://doi.org/10.13995/j.cnki.11-1802/ts.023345
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    To identify the main pathogens of sweet cherry brown rot in Tai’an, Shandong province, and to identify endogenous antagonistic bacteria, locally collected ‘Mei Zao’ sweet cherries with brown rot characteristics were used to isolate pathogens. The isolated pathogens were identified by morphology and molecular biology techniques, and the isolated pathogenic strains were returned to ‘Mei Zao’ sweet cherries for pathogenicity verification. Aiming at isolating brown rot pathogens, high-quality antagonistic strains were screened from healthy sweet cherries, and biocontrol studies were carried out. The results showed that the pathogen that caused the brown rot of ‘Mei Zao’ sweet cherry was Monilinia fructicola. The back-up test showed that it was consistent with the natural disease characteristics of the spoiled ‘Mei Zao’ sweet cherry. The endophytic antagonist X-16 was screened from healthy sweet cherry. It was identified as Bacillus tequilensis by morphology, physiological and biochemical characteristics and 16S rDNA sequence. The inhibition rate reached (72.27±0.55)%. The fermentation solution, fermentation broth and fermentation supernatant were used to verify the antagonism effect. The fermentation broth and fermentation supernatant had good inhibitory effects on brown rot pathogens, and the inhibition rates were (71.93±0.18)% and (67.14±0.43)%, respectively. Monilinia fructicola is the main pathogen of sweet cherry brown rot of ‘Mei Zao’ in Tai’an, Shandong province. The endogenous antagonistic bacteria X-16 screened in this study has significant antibacterial effect and has the potential of being a high-quality biocontrol strain.
  • Isolation, purification and structural elucidation of AHP polysaccharide from Phlebopus portentosus
    WU Yan, ZHU Jiahao, WANG Wei, SHEN Liqun
    Food and Fermentation Industries. 2020, 46(8): 92-96. https://doi.org/10.13995/j.cnki.11-1802/ts.022169
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    In order to explorer the structure of polysaccharides from Phlebopus portentosus which was collected from Xingyi, Guizhou. The crude polysaccharide was extracted by hot water extraction method, and then successively purified by deproteinization, decoloration and column chromatography, a refined polysaccharide was obtained after purification, named AHP. The structural characteristics of AHP were elucidated by chromatographic methods. Infrared spectrometer(IR) and nuclear magnetic resonance(NMR)indicated that AHP is typical α-pyranose with characteristic peaks of polysaccharides. The monosaccharide composition was evaluated by high performance liquid chromatography(HPLC)using pre-column derivatization with 3-methyl-1-phenyl-5-pyrazolone (PMP),and AHP was found to consist of mannose, rhamnose, glucose, galactose and fucose, with a molar ratio of 1.54∶0.07∶0.25∶1.72∶0.96. The molecular weight was determined to be 2.03×104 Da by high performance gel-permeation chromatography(HPGPC).The methylated derivatives analysis suggested that the main linkage form in AHP were →1,6)-Galp,→1,3)- Glcp,→2,4)- Manp and →1)- Galp. The scanning electron microscope was used to observe AHP and showed reticular structure dominated, with a small amount of spherical and filamentous polysaccharides. This paper presents the primary structure of polysaccharide from Phlebopus portentosus. It will lay a foundation for further understanding the polysaccharide activity mechanism of Phlebopus portentosus.
  • Identification and oenological properties analysis of a strain of Hanseniaspora uvarum from Rosa roxburghii
    LIU Xiaozhu, ZHAO Hubing, LI Yinfeng, YU Zhihai, LIU Xiaohui, HUANG Mingzheng
    Food and Fermentation Industries. 2020, 46(8): 97-104. https://doi.org/10.13995/j.cnki.11-1802/ts.022942
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    To probe the oenological properties of a strain of non-Saccharomyces yeast from Rosa roxburghii (R. roxburghii), the physiological features were analyzed including the glucose tolerance, citric acid tolerance, alcohol tolerance, sulfur dioxide tolerance, β-glycosidase and sulfuretted hydrogen producing ability. Then, this non-Saccharomyces yeast F119 and Saccharomyces cerevisiae (S. cerevisiae) were used as the fermentation starter to produce R. roxburghii wine. The effect of F119 strain on the quality of R. roxburghii wine was investigated from the physicochemical indexes, sensory evaluation and aroma profiles. Morphological and molecular biology results indicated that F119 was a strain of Hanseniaspora uvarum (H. uvarum) from R. roxburghii. The F119 strain had a similar citric acid tolerance and sulfur dioxide tolerance with S. cerevisiae X16. However, the glucose tolerance, alcohol tolerance and β-glycosidase producing ability were lower than those of X16. And the F119 strain did not produce sulfuretted hydrogen. Moreover, the mixed fermentation of F119 strain with S. cerevisiae could reduce the contents of volatile acid and residual sugar of R. roxburghii wine, while not affecting the sensory evaluation. In addition, the F119 strain co-inoculation with S. cerevisiae increased the varieties or contents of volatile acids, volatile ethers and volatile hydrocarbons, and also decreased the kinds or concentrations of volatile alcohols, volatile esters, volatile phenols and volatile aldehydes.
  • Study on the dynamic change of Merlot red fermented by local Saccharomyces cerevisiae
    ZHAO Xueping, ZHENG Haiwu, LEI Lei, LI Ting, ZHANG Meizhi, LI Zhengying
    Food and Fermentation Industries. 2020, 46(8): 105-110. https://doi.org/10.13995/j.cnki.11-1802/ts.022810
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    In order to obtain good local Saccharomyces cerevisiae, the wine fermentation quality of selected yeast with good tolerance and fermentation characteristics was studied. The contents of total acid, residual sugar, alcohol, anthocyanin, tannin and total phenol in the fermentation process as well as at the end point of Merlot fermentation were measured, and the sensory evaluation at the end of fermentation was compared with that of the commercial yeast. The results showed that in the fermentation process of Merlot wine, there was no significant difference in the contents of total acid and alcohol between WJ1 and the commercial yeast. The contents of reducing sugar, tannin, anthocyanin and total phenol were all in between of those of CECA, CEC01 and XR. The content of reducing sugar in Q12 fermentation liquor was slightly higher than that in commercial yeast fermentation liquor, while the content of anthocyanin was slightly lower. There was no significant difference between other indexes. WJ1 fermentation liquid of local Saccharomyces cerevisiae had typical fruit fragrance, but the wine fragrance was slightly insufficient. It had a slightly heavy sour and astringent taste, not soft. The structure of this wine was general, but its clarity, color and aroma were better than those of commercial Saccharomyces cerevisiae CECA. The color of local Saccharomyces cerevisiae Q12 fermented wine was not consistent with that of typical Merlot wine, with slight loss of luster, insufficient fruit flavor, short aftertaste, light body, unbalanced and rough body, less clarity, aroma, taste and typicality than those of commercial Saccharomyces cerevisiae. Through the comparative study with commercial strains, we found that two strains of local yeast Q12 and WJ1 were expected to provide new local strains for wine brewing in China after later domestication, and provide theoretical basis for the diversity research of local Saccharomyces cerevisiae.
  • Distribution of total acid in pit mud based on VIS/NIR hyperspectral technology
    ZHU Min, SUN Ting, BAI Zhizhen, LUO Huibo, TIAN Jianping, HUANG Dan
    Food and Fermentation Industries. 2020, 46(8): 111-117. https://doi.org/10.13995/j.cnki.11-1802/ts.023006
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    The total acid distribution in pit mud was rapidly assessed using visible (VIS)/near-infrared (NIR) hyperspectral technology. The hyperspectral data of pit mud in the near-infrared and visible wavebands were analyzed by stoichiometry combined with computer technology. Two prediction models, the partial least squares regression (PLSR) and a least squares-support vector machine (LS-SVM) were constructed based on these measurements. The model performances indicated that the optimal model was the Standard Normal Variable Correction-Successive Projection Algorithm-SVM (SNV-SPA-SVM) in the visible region. The coefficient of determination R2cal of the calibration set was 0.998 5, root mean square error of calibration (RMSEC) was 0.004 9 g/kg, and the coefficient of the determination R2pre of the prediction set was 0.999 1. Furthermore, the root mean square error of prediction (RMSEP) was 0.003 8 g/kg and a visual distribution map of the total acid in pit mud was obtained. The results showed that it was feasible to employ hyperspectral technology for rapid and non-destructive detection of the total acid in pit mud, enabling baijiu enterprises to identify problems quickly, adjust processes in a timely manner, prevent pit mud acidification and aging, as well as provide strong technical support for the transformation and upgrading of traditional technology in the Chinese baijiu industry and intelligent online real-time monitoring of pit mud quality.
  • Oenological screening for high-quality Chinese Saccharomyces cerevisiae strains
    ZHENG Haiwu, LEI Lei, LI Zhengying, ZHAO Xueping, ZHANG Meizhi, LI Ting, HUANG Haiying, LI Xiaojuan, WANG Chunyan
    Food and Fermentation Industries. 2020, 46(8): 118-122. https://doi.org/10.13995/j.cnki.11-1802/ts.022352
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    The oenological characteristics of four Saccharomyces cerevisiae strains selected from winegrowing areas around China to screen for new high-quality native Chinese S. cerevisiae strains were analyzed. The lethality, H2S production, foam production, flocculence, and fermentation performance of these strains were compared to those of commercial strains. The S12 strain produced high levels of H2S, while the S21 strain displayed an excessively long fermentation time. Neither of these strains met the requirements for a high-quality brewing yeast. In contrast, the WJ1 and Q12 strains are highly lethal and flocculent; they produce moderate amounts of H2S and very little foam. Both strains exhibit fermentation performance at par with international standards. Based on these results, Q12 and WJ1 are the only strains that satisfy the requirements for high-quality brewing yeasts. These strains may be commercialized after being domesticated. We have thus provided new native strains for the Chinese winemaking industry and a theoretical reference for studies aimed at diversification of Chinese S. cerevisiae strains.
  • Study on quality differences of Dendrobium officinale in different areas
    CHEN Yanlan, ZHONG Chunfei, XU Ya'nan, DU Bing, REN Yunhong, LI Pan
    Food and Fermentation Industries. 2020, 46(8): 123-130. https://doi.org/10.13995/j.cnki.11-1802/ts.022986
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    This paper aims to establish a new evaluation system model by analyzing the correlation between polysaccharides, textures and other active ingredients of Dendrobium officinale in different regions. The content of polysaccharides, alkaloids, flavonoids and other active ingredients and hardness, shear force, viscosity and other physical properties of Dendrobium officinale which come from seven different regions with the same age and the same cultivation method were detected respectively. Polysaccharide content was used to evaluate the quality of the dendrobium officinalis and to analyze the correlation between polysaccharide and texture and other active ingredients. Results showed that the hardness, shear force, viscosity and polysaccharide content of Dendrobium officinale in Longshishan, Hunan were the highest; the content of soluble solids and flavonoids of Dendrobium officinale in Gaoyao, Guangdong had the highest content; the aroma and taste were the best; Dendrobium officinale in Longling County, Baoshan, Yunnan had the highest content of water-soluble extracts and alkaloids; Dendrobium officinale in Yuxi, Yunnan had the highest viscosity but the lowest polysaccharide content and no alkaloid. The results indicated that the region had extremely significant effect on the physical properties such as hardness of Dendrobium officinale and active ingredients such as polysaccharides. The molecular weight and distribution of polysaccharides in Dendrobium officinale from different habitats were also significantly different, and the texture and polysaccharide content are extremely significantly positively correlated with the region. In concluded, judging by the polysaccharide content, the quality of Dendrobium officinale in Longshishan, Hunan is the best in the seven regions sample. The texture can be used to determine the polysaccharide content and the quality of Dendrobium officinale
  • Study on the antibacterial activity and stability of extracts from Capparis spinosa L.
    ZENG Lanjun, BAO Xiaowei, ZHAO Ziye, DUAN Lijuan, ZOU Nan
    Food and Fermentation Industries. 2020, 46(8): 131-135. https://doi.org/10.13995/j.cnki.11-1802/ts.021799
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    In order to study the in vitro bacteriostatic activity and stability of petroleum ether, chloroform, ethyl acetate and n-butanol extracts of Capparis spinosa L. against Escherichia coli, Staphylococcus aureus and Bacillus subtilis, the diameter of bacteriostatic zone and the minimal inhibitory concentration of these four extracts were determined by drilling method and test tube double dilution method. The effects of temperature, ultraviolet light and pH on ethyl acetate and n-butanol extracts were discussed. The results showed that the antimicrobial activities of ethyl acetate and n-butanol extracts from Capparis spinosa L. were better than those of petroleum ether and chloroform extracts. The stability test showed that temperature, ultraviolet irradiation and pH had certain effects on the antimicrobial activity of ethyl acetate and n-butanol extracts. These results provide a theoretical basis for Capparis spinosa L. as a potential natural food preservative.
  • Effect of initial oxygen in package on shelf life of rice wafer
    QIAN Yihan, LU Lixin, PAN Liao, LU Lijing
    Food and Fermentation Industries. 2020, 46(8): 136-141. https://doi.org/10.13995/j.cnki.11-1802/ts.023185
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    Rice wafer is a new kind of food which is easy to be oxidized. To investigate the effect of oxygen concentration in package on shelf life of rice wafer, the influence of different oxygen concentration in package on the accelerated shelf life of rice wafer was studied. In addition, by testing the peroxide value (POV), chromatic aberration and organoleptic changes of the product, a rice wafer shelf life prediction model indicated by POV was established. The results showed that the POV of rice wafer increased with time, and the lower the oxygen concentration in the package the slower the rise of POV. At 50 ℃, the POV of the product under normal oxygen exceeded the national standard (0.25 g/100g) on the 37th day, while the POV of the product under vacuum packaging was only 0.088 g/100g on the 42nd day and the shelf life was predicted to be 83 days according to the national standard. The oxygen concentration had a significant impact on the shelf life of rice wafer. The chromatic aberration fluctuated and increased, and the sensory indexes decreased with the extension of time. The predicted shelf life of this product is 107 days under normal oxygen at 23 ℃. The shelf life prediction model of rice wafer was established under the condition of atmospheric components and the prediction accuracy was within ±10%. This study provides a theoretical basis for the antioxidant packaging design of the product.
  • Effect of ginger essential oil microcapsule film packaging on okra preservation
    SONG Wenlong, LI Yangyang, GAO Haiyan, HUANG Yongfei, LI Li
    Food and Fermentation Industries. 2020, 46(8): 142-148. https://doi.org/10.13995/j.cnki.11-1802/ts.023009
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    Microcapsules composed of Chitosan-gelatin/ginger essential oil were prepared by spraying drying. An active packaging film based on low-density polyethylene (LDPE) and ethylene-vinyl acetate (EVA) incorporated with ginger essential oil microcapsule was prepared for blending extrusion and extrusion casting process. The structure of LDPE/EVA film containing ginger essential oil microcapsules was determined by scanning electron microscopy. The effect of microcapsule addition on the properties of LDPE/EVA films was investigated. The okra preserved by blank film and LDPE/EVA film containing chitosan-gelatin microspheres were used as control. Results showed that the integrity of LDPE/EVA film was complete after the addition of ginger essential oil microcapsules. The addition of microcapsules enhanced the moisture permeability of the film[(2.60±1.607)g/(m·Pa·s)]and increased the gas permeability[3 166.75±4.98 cm3/(m2·24h·0.1 MPa)]. Compared with the control group, the LDPE/EVA film containing ginger essential oil microcapsules could effectively control the gas content in the packaging bag (The ratio of oxygen to carbon dioxide in the ginger essential oil microcapsule group was close to 6∶1 at 12 days), which could significantly reduce the weight loss of okra fruit, delay the hardness reduction, and significantly inhibit the MDA content. This treatment could slow down the aging process of okra, maintain the better sensory quality of the fruit and effectively delay the ripening and aging of the okra, thus prolong the shelf life of the okra.
  • Effects of cooking methods on sensory quality and nutrient content of carrot
    BAO Shihan, LI Shiwen, HE Yuying, LI Jiaqi, WANG Jiaqi, LAN Tian, SUN Xiangyu, MA Tingting
    Food and Fermentation Industries. 2020, 46(8): 149-156. https://doi.org/10.13995/j.cnki.11-1802/ts.023526
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    Through exploring the sensory quality and important nutrient content of carrot slices processed in different ways, this paper attempts to determine the cooking method and time with the highest edible and nutritive value of carrot. After the carrot slices were steamed, boiled, stir-fried and fried for different times, the researchers made the sensory senses of the samples and measured the chrominance and texture characteristics of the samples to determine the optimal cooking time of each cooking method. The samples were observed by scanning electron microscopy after they were steamed, boiled, stir-fried and fried at the optimal time, and determined the contents of total phenols and carotenoids. The results showed that steam-treated samples had the highest sensory evaluation score. The optimal time for each cooking method was steaming, boiling stir-frying and frying for 13min, 4min, 70 s and 30 s respectively. Compared with fresh samples, the a* of cooked samples decreased, and ΔE was greater than 5. Significant color changes could be observed. Texture determination results showed that the hardness, crispness and recovery of carrot slices decreased after cooking. The hardness and chewability of the sample treated by steam were the best. The cell integrity of the steamed samples was the highest. Boiling, stir-frying and frying resulted in increasing sample porosity. The results of nutrient content were as follows: the extract of phenols was the highest after stir-frying (49.94 g/g) and frying (49.19 g/g), while the extract of carotenoids was the highest after steaming (310.27 g/g) and boiling (303.47 g/g). So, the sensory quality of carrot is the best after steaming and the retention rate of carotenoid is also higher, and steam-treated samples have higher edible value.
  • Preparation and application of polyclonal antibody against Vibrio parahaemolyticus
    WEI Chunhao, CHI Hai, YANG Guangxin, TAO Leren
    Food and Fermentation Industries. 2020, 46(8): 157-161. https://doi.org/10.13995/j.cnki.11-1802/ts.022939
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    The current study presents a high specific polyclonal antibody for the determination of the Vibrio parahaemolyticus (VP) using indirect competitive enzyme-linked immunosorbent assay (ic-ELISA). The antibody was obtained by immunizing New Zealand white rabbits with heat-killed V. parahaemolyticus ATCC17802. The titer of the final purified antibody was 512 000. The antibody possessed high selectivity to 5 strains of VP, but no cross-reaction to 12 non-VP strains. Several conditions such as antigen-antibody concentration, secondary antibody and blocking solution were optimized to construct the new method. Under the optimal conditions, good linearity was achieved within a range of 5 × 104-107 CFU/mL under the linear regression equation of y=0.21x-0.74(R2=0.99). The observed half-maximal inhibition concentration (IC50) was 106 CFU/mL, and the limit of detection was 1.7×104 CFU/mL. The intra-plate variation coefficient was 2.61%-4.15% and the coefficient of variation between plates was 4.71%-8.74%. The developed ic-ELISA was used to detect VP in real water samples collected from laboratory and aquatic product holding ponds in the market. The results showed good correlation with the results obtained by standard methods. The method was simple, specific, sensitive, and less time-consuming, and this study made a good foundation for the rapid determination of VP in real samples.
  • Effects of rice peptide on fermentation characteristics of frozen dough and quality of steamed bread
    LI Suyun, LI Xingke, ZHANG Hua, ZHANG Yanyan, LIU Xingli, WANG Hongwei
    Food and Fermentation Industries. 2020, 46(8): 162-166. https://doi.org/10.13995/j.cnki.11-1802/ts.023178
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    During the freezing process, the gluten structure and yeast activity of the dough are destroyed, leading to the decline of fermentation ability and steamed bread quality after defrosting. In this study, rice peptides of different proportions were added to the frozen dough to measure the fermentability of the frozen dough, texture of steamed bread, water transfer and specific volume. The results showed that the addition of rice peptides could significantly improve the specific volume of steamed bread and the fermentability of frozen dough. At 4 d of freezing-thawing, the effect of adding rice peptides appeared, which was more significant on day 8. Compared with the blank, the specific volume of steamed bread with 4% and 8% rice peptides increased by 0.26 mL/g and 0.11 mL/g, respectively. After fermentation for 4 h, the dough volume increased by 21.07% and 29.32%, respectively. Adding 4% rice peptides could effectively delay the decrease of hardness, elasticity, chewiness and cohesion of frozen steamed bread. These results indicated that adding rice peptides could effectively reduce the damage of frozen storage to gluten network and yeast activity, inhibit the moisture migration of frozen steamed bread and keep it in good texture.
  • Characteristics of aromatic vinegar in the fermentation with different varieties of rice
    LI Xin, YU Yongjian, CHEN Wen, ZHANG Junhong, LU Ping, ZHU Shenghu, CUI Pengjing
    Food and Fermentation Industries. 2020, 46(8): 167-172. https://doi.org/10.13995/j.cnki.11-1802/ts.022830
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    The effect of different rice on the quality of brewing aromatic vinegar was studied. Using glutinous rice and japonica rice as raw materials, the vinegar was brewed by the traditional technology of Zhenjiang aromatic vinegar. The physicochemical index of the wine mash and vinegar liquid, organic acid, free amino acid and volatile flavor compounds were analyzed. There was a significant difference on ester matter, and a certain difference was shown among free amino acids using different rice. However, there was little difference among physicochemical index and organic acid. For the flavor of the wine mash and vinegar liquid, glutinous rice vinegar was better, especially for the wine mash. Totally 60 kinds of volatile flavor compounds were detected in glutinous rice vinegar. Meanwhile, glutinous rice vinegar has 14 kinds of volatile flavor compounds more than that of the japonica rice vinegar. The content of total volatile flavor compounds of glutinous rice vinegar was 1.5 times that of japonica rice. Overall, different kinds of rice have a significant influence on the quality of brewing aromatic vinegar. Although the traditional technology is suitable for the vinegar brewed with japonica rice, the overall flavor of glutinous rice vinegar is better.
  • Process optimization of mulberry wine fermentation by different species of yeasts
    YE Pian, LIU Jian, HUANG Jun, YAN Lejin, ZHOU Rongqing
    Food and Fermentation Industries. 2020, 46(8): 173-178. https://doi.org/10.13995/j.cnki.11-1802/ts.022523
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    In present research, effects of various parameters on the non-volatile and volatile compound in mulberry wine were investigated by polyphase analysis technology, resulted in notable difference of different samples. These parameters included raw material types, pretreatment method, fermentation pattern and temperature. The content of volatile acid and lactic acid in the samples fermented with frozen mulberry were higher. The acetic acid was reduced, resulted in the changes of the metabolite content and their proportion in the samples fermented by co-culturing Saccharomyces cerevisiae or Saccharomyces bayanus with Torulaspora delbrueckii at (25±2) ℃. When co-cultured S. bayanus with T. delbrueckii, the total volatile contents were increased by 53.67%, which were caused by the significant increasing in the contents of 6 groups volatiles besides aldehydes and phenols compared with those of S. bayanus fermentation. The contents of volatile in samples fermented at (20±2) ℃ were decreased by 14.48%, mainly due to the reduced contents of alcohol. Aldehydes, phenols and other components were increased by 10.15%, 20.96% and 73.09%, respectively, when S. cerevisiae was co-cultured with T. delbrueckii at two different fermentation temperature, but the total contents of volatile was nearly the same with that of S. cerevisiae. Contrast to the samples at (20±2) ℃, the fruity and floral aroma in that at (25±2) ℃ were more intense, although the contents of esters, aldehydes and others were increased by 85.76%, 10.55% and 23.48%, respectively. The results laid an important foundation for the co-culture fermentation technology of mulberry wine.
  • Selenium enrichment optimization of lactic acid bacteria and evaluation of its activity
    YI Xin, ZHOU Qi, OUYANG Zhu, TAN Anqun, FAN Jiaying, LI Zeling, ZHU Xiajian, HUANG Linhua, LI Guijie, WANG Hua
    Food and Fermentation Industries. 2020, 46(8): 179-186. https://doi.org/10.13995/j.cnki.11-1802/ts.023276
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    In order to explore a new approach for selenium-rich food and preparation of selenium-enriched probiotics, five Lactobacillus strains were treated with different concentrations of sodium selenite. One Lactobacillus strain was screened by observing the bacteria condition and the colony number. The conditions of selenium enrichment were optimized by single factor experiment and response surface method, the activity of lactic acid bacteria was evaluated after selenium enrichment optimization. The Lactobacillus plantarum was screened as the selenium-rich dominant bacteria. The optimal conditions for selenium enrichment were as follows: NaCl 2 g/100mL, sodium selenite 16 μg/mL, inoculation amount 3%, and selenium enrichment rate 84.26%. Scanning electron microscopy (SEM) showed that the selenium-rich L. plantarum didn’t deform, and selenium was generated on the surface after enrichment. After digestion in simulated gastrointestinal, the number of viable bacteria of se-enriched L. plantarum was above 7 lgCFU/mL, and the survival rate was significantly higher than that of the non-selenium-enriched group (P <0.05), and could play a better functional and probiotic role, providing experimental data support for the subsequent study of selenium-rich lactic acid bacteria fermentation food.
  • Effects of low temperature combined with film packaging on postharvest physiology and storage quality of pomegranate fruit
    LIANG Qiqi, ZHANG Runguang, LIU Haohan, GUO Xiaocheng, ZHANG Youlin
    Food and Fermentation Industries. 2020, 46(8): 187-191. https://doi.org/10.13995/j.cnki.11-1802/ts.022831
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    In order to provide technical reference for storage and preservation of pomegranate, this study focused on the change of postharvest physiology and storage quality of Shaanxi lintong 'pure sweet 'pomegranate fruits after the treatment of low temperature combined with film packaging. After pre-cooling, the pomegranate was packed with the 0.01 mm thick polyethylene (PE) plastic cling film, and stored in freezers at (0±0.5) ℃, (4±0.5) ℃, (8±0.5) ℃ with 90%~95% relative humidity respectively. Pomegranates stored without membrane packaging were used as controls. Fruit soluble solids content, titratable acid content, Vc content, respiration rate, relative electrical conductivity, browning index, weight loss rate and decay rate were tested by random sampling every 30 days. Sensory evaluation was conducted after storage. Results showed that the pomegranate stored at (4±0.5) ℃ with the 0.01 mm thick PE film packaging could maintain the fruit soluble solids content, titratable acid content and Vc content. Meanwhile, it could inhibit the fruit respiration, slow down the relative conductance rate and browning index of peel, and reduce weightlessness rate and fruit decay rate. After 120 days of storage, the fruit had bright color, good sensory quality and better preservation effect. The storage period of pomegranate could be effectively prolonged at (4±0.5) ℃ and combined packaging with 0.01mm polyethylene film.
  • Effects of ultrafine pulverized sweet potato residue cellulose on rheological properties of wheat doughs
    ZHENG Wanqin, WEI Xiao, XIE Yong, LIU Xiong
    Food and Fermentation Industries. 2020, 46(8): 192-198. https://doi.org/10.13995/j.cnki.11-1802/ts.023076
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    In order to improve the effects of cellulose on dough quality, sweet potato residue cellulose (SPRC) was ultra-pulverized and recombined with wheat flour to prepare reconstituted dough. Meanwhile, the effects of different ultrafine pulverized sweet potato residue cellulose (UP-SPRC) addition (0%, 5%, 7%, 9%, 11%) on the pasting, thermomechanical, tensile and dynamic rheological properties of doughs were investigated. The results showed that compared with wheat dough, UP-SPRC reconstituted dough exhibited worse qualities. However, compared with reconstituted doughs made with 5% common powdered sweet potato residue cellulose (CP-SPRC), reconstituted doughs made with UP-SPRC had lower peak viscosity, trough viscosity, final viscosity, decay value and setback value, but it showed longer dough stabilization time. Besides, reconstituted doughs made with 5% and 7% UP-SPRC showed lower water absorption, weakening degree, and better viscoelasticity than reconstituted doughs made with CP-SPRC. Moreover, the effect of 5% UP-SPRC on the tensile force and distance of reconstituted doughs was weaker than that of 5% CP-SPRC. These results indicated that ultrafine pulverization could not only increase the amount of SPRC, but also reduce the adverse effect of SPRC on dough rheological quality.
  • Study on the stability of Flos Sophorae Immaturus cloudy beverages
    LI Yanqing, FAN Liuping
    Food and Fermentation Industries. 2020, 46(8): 199-204. https://doi.org/10.13995/j.cnki.11-1802/ts.022956
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    In this study, the effects of hydrocolloids on the stability and viscosity of Flos Sophorae Immaturus cloudy beverages were investigated. Through single factor and uniform design tests, the effect of the type and dosage of stabilizers on the stability of beverages were studied, and the optimum formulation of compound food hydrocolloids was also determined with the suspension stability, viscosity and Turbiscan stability index (TSI) as indicators. Simultaneously, the comparison among Flos Sophorae Immaturus cloudy beverage and commercial cloudy beverages were detected with TSI, viscosity and sensory evaluation as indicators. Results showed that the optimum formulation of Flos Sophorae Immaturus cloudy beverages was microcrystalline cellulose 0.41%, gellan gum 0.06%, glycerol monostearate 0.09% and sucrose ester 0.15%. The value of TSI was 0.60 and the viscosity was 8.71 mPa·s when the beverage prepared with the optimum formulation. Compared to commercial cloudy beverages, the sample has good stability and suitable viscosity. Therefore, compound food hydrocolloids improve the stability of Flos Sophorae Immaturus cloudy beverages and prevent the beverages of delamination and precipitation, which provide some information for the development and application of Flos Sophorae Immaturus cloudy beverages.
  • Effects of marinating process on the change of beef protein composition and its quality
    LI Xiangluan, LIU Qiaoyu, ZHAO Wenhong, YANG Juan, BAI Weidong, HU Songqing
    Food and Fermentation Industries. 2020, 46(8): 205-200. https://doi.org/10.13995/j.cnki.11-1802/ts.023176
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    To explore effect of proteins on qualities of braised beef, changes of compositions of proteins during processing of beef marinating were investigated. The results showed that non-protein nitrogen (NPN) in beef increased remarkably (P<0.05), while water-soluble protein content, salt-soluble protein content and alkali-soluble protein content decreased significantly (P<0.05). Moreover, alkali-insoluble protein content decreased slowly during processing of beef marinating (P>0.05),while the total amount of glutamic acid and free amino acids in braised beef increased significantly (P<0.05). Compared with fresh beef, the moisture content of braised beef was decreased gradually and the content of bound water in beef was significantly higher (P<0.05), and declined slowly during processing of marinating (P>0.05). Meanwhile, the content of non-flowing water decreased rapidly (P<0.05) and the content of free water showed significant fluctuations (P<0.05), and at 150 min it reached the maximum. After marinating, the shearing force, hardness, and viscosity of beef decreased significantly (P<0.05) while the elasticity and cohesiveness decreased slightly (P>0.05). This article provided a theoretical basis for the beef marinating process.
  • Effect of different thawing methods and antifreeze treatment on the quality of frozen sea bass (Perca fluviatilis) fillets
    LIU Mengjia, ZHOU Qiang, DAI Yumei, LEI Changgui, DING Liyun
    Food and Fermentation Industries. 2020, 46(8): 210-218. https://doi.org/10.13995/j.cnki.11-1802/ts.023031
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    In order to explore the effect of different thawing methods, by air, refrigerator, static hydrolysis and microwave, and antifreeze treatment on the thawing quality of frozen sea bass fillet, fresh sea bass (Perca fluviatilis) (0.4% compound phosphate as treatment group A, 4% trehalose + 0.4% compound phosphate as treatment group B) and a control group (-30 ℃, 72 h) were set up. The results showed that compared with other thawing methods, microwave thawing and static hydrolysis thawing can significantly improve the thawing rate of sea bass fillets (P<0.05), while microwave thawing and refrigerator thawing can significantly (P<0.05)reduce the water loss rate, cooking loss rate and total number of colonies, and delay the decrease of the salt-soluble protein content, elasticity, Ca2+-ATPase activity, whiteness value. For the three conventional thawing methods (air thawing, refrigerator thawing, static hydrolysis), treatment group B and group A can significantly reduce the liquid loss rate, cooking loss rate, total number of colonies, and inhibit the decrease of the salt-soluble protein content, elasticity, Ca2+-ATPase activity (P<0.05). For air thawing and static hydrolysis thawing, the effect of treatment group B was significantly higher than that of treatment group A (P<0.05). The nine indicators can be simplified into two principal components, and the total variance contribution rate was 83.074%. It provides data support for the comprehensive evaluation of thawing and thawing quality of sea bass.
  • Verification of reference material for detecting Salmonella based on the real-time fluorescence quantitative PCR method
    WANG Fei, ZHANG Ling, YANG Jiayi, YE Zihong, YU Xiaoping
    Food and Fermentation Industries. 2020, 46(8): 219-225. https://doi.org/10.13995/j.cnki.11-1802/ts.022950
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    Salmonella is a kind of food-borne pathogen which belongs to Enterobacteriaceae. However, the content of Salmonella in food is usually low, the routine test is time-consuming, so the detection with high sensitivity, repeatability and accuracy is needed. The nucleic acid reference material of Salmonella was used to verify the real-time fluorescence quantitative PCR (qRT-PCR) method for detecting Salmonella, the applicability, uniformity and stability of nucleic acid reference material of Salmonella were investigated in this study. To optimize the nucleic acid reference materials for verifying qRT-PCR method in detection of Salmonella, various enzyme systems for PCR and protective agents for nucleic acid reference materials were studied. The homogeneity, short-term stability and repeated freeze-thaw stability of nucleic acid reference materials were analyzed based on the linear graph and parameter table. The results showed that qRT-PCR method with relevant nucleic acid reference materials in this study was specific to Salmonella amplification, it was applicable to commonly used PCR instruments and various enzyme systems. The protective agent in reference materials did not inhibit the fluorescence amplification of Salmonella. The quality evaluation of reference material indicated that Salmonella nucleic acid samples were uniform, it remained stable within 6 days in the stability test without dilution. The quantity was stable after repeated freezing and thawing for 10 times. And the stability of diluted Salmonella nucleic acid sample was enhanced after adding protective agent. However, the short-term stability and quantity of diluted Salmonella nucleic acid samples were unstable in repeated freezing and thawing tests. The RT-PCR with reference material has high accuracy and stability in detecting Salmonella. It can be used to verify the detection ability of laboratories in rapidly and accurately detecting microbial nucleic acid with traceability.
  • Metabolic differences of volatile flavor compounds in Huangjiu fermented with different wheat Qu
    HU Wuyao, YANG Yijin, DOU Hui, YUEMAIER Ayinigaer, CHEN Junda, WANG Zhaoling, AI Lianzhong, YU Jianshen, XIA Yongjun
    Food and Fermentation Industries. 2020, 46(8): 226-233. https://doi.org/10.13995/j.cnki.11-1802/ts.023330
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    In this study, the metabolic differences of flavor compounds in Huangjiu fermented with different wheat Qu (raw wheat Qu (RWQ), cooked wheat Qu (CWQ) and mix raw-cooked wheat Qu (MWQ)) were compared by headspace-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that there were some differences in the content and types of volatile flavor substances in Huangjiu made from RWQ, CWQ and MWQ. Using electronic nose and electronic tongue to distinguish the flavors of these three groups of Huangjiu, Huangjiu fermented with CWQ and MWQ exhibited similar flavor, while the flavor in Huangjiu fermented with RWQ was significantly different. According to the principal component analysis, higher alcohols and ethyl esters were responsible for the metabolic differences of flavor compounds in different wines during brewing, including isoamyl alcohol, 2-phenylethanol, isobutanol, ethyl acetate, ethyl hexanoate, ethyl dodecanoate, ethyl octanoate, ethyl decanoate, amyl acetate, ethyl benzoate, ethyl tetradecanoate, ethyl hexadecanoate, ethyl oleate and ethyl linoleate. The results preliminarily clarified the metabolic differences of flavor compounds in Huangjiu fermented with different wheat Qu, and the key flavor substances of metabolic differences were determined, which could provide a theoretical basis for controlling the flavor in the industrial production process of Huangjiu.
  • Simultaneous determination of changes in six active ingredients in Schizophyllum communeh fermented tea by HPLC
    LIANG Dongsong, WANG Fang, WEI Yanye, LI Xiaomei, LU Ying, TANG Canmei, YANG Lifang
    Food and Fermentation Industries. 2020, 46(8): 234-238. https://doi.org/10.13995/j.cnki.11-1802/ts.022589
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    Using green tea and green tea co-fermented with Schizophyllum communeh (S. communeh fermented tea) as raw materials, we established a high-performance liquid chromatography (HPLC)-based method for rapid and simultaneous determination of changes in the contents of six active ingredients in green tea leaves before and after co-fermentation with S. communeh. Using a WondaSil C18 column (4.6 mm × 250 mm × 5 μm) with acetonitrile (A) and 0.2% phosphoric acid (B) as the mobile phase, we performed separation by gradient elution (0-15 min, 5% A→15% A; 15-40 min, 15% A→25% A; 40-45 min, 25% A→5% A) with a flow rate of 1 mL/min and column temperature of 30 ℃. The contents of active ingredients in the tea leaves before and after fermentation were measured using a detection wavelength of 280 nm. The caffeine and theobromine contents in green tea barely changed after co-fermentation, whereas the epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate contents significantly decreased. All six active ingredients exhibited good linear relationships in the range of 6.25-2 000 μg/mL, with correlation coefficients in the range of 0.995 5-0.999 9. Detection limits were in the range of 0.3125-1.870 μg/mL and the recovery rates obtained using the standard addition method were in the range of 95.06%-111.06% for green tea and 85.06%-118.88% for S. communeh fermented tea. The HPLC-based method developed in this study has potential applications in the testing of active components of tea products, as it is rapid and accurate, with good reproducibility, and has been proven suitable for simultaneous qualitative and quantitative determination of multiple active ingredients in S. communeh fermented tea.
  • Optimization of HS-SPME/GC-MS method for determination of volatile components in royal jelly
    WANG Jiao, LI Yuxin, ZHAO Baotang, HE Xingfen, ZHANG Jun, ZHANG Zhaoyun, YANG Fumin
    Food and Fermentation Industries. 2020, 46(8): 239-245. https://doi.org/10.13995/j.cnki.11-1802/ts.022968
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    A headspace (HS)/solid phase microextraction (SPME)/gas chromatography-mass spectrometry (GC-MS) method was developed to accurately determine the profiles of volatile compounds from royal jelly based on the single-factor tests of extraction temperature and time, sample size, saturated NaCl solution addition. The optimization of the extraction conditions was carried out by response surface methodology. According to optimized extraction conditions, volatile compounds in royal jelly from five different sources were determined by gas chromatography-mass spectrometry (GC-MS). The analytical conditions of the optimized HS-SPME method were: extraction temperature 62 ℃, extraction time 60 min, 2 g royal jelly, 1 mL saturated NaCl solution. Under this extraction condition, the total peak area was the largest. The GC-MS analysis allowed the identification of 48 volatile compounds in five royal jelly. The 16 common volatile compounds in the samples were rich in acid, ester and aldehyde compounds, but their content was varied. These common compounds may be related to the characteristic flavor of royal jelly. The results could be used for the detection and application of volatile compounds in royal jelly.
  • Accurate quantification of mutton in meat products by real-time quantitative PCR
    JIN Lu, CHEN Chuanjun, LIN Hua, HU Bin, HAN Guoquan, CHEN Shijie, ZHANG Jing, AN Wei, YANG Miao
    Food and Fermentation Industries. 2020, 46(8): 246-253. https://doi.org/10.13995/j.cnki.11-1802/ts.022678
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    In order to accurately quantify the content of mutton in meat products, this study established the functional relationship between copy number and mutton weight by using micro-droplet digital PCR (ddPCR). And a quantitative detection method of mutton content based on real-time fluorescence quantitative PCR (rPCR) were also developed. The result of specific experiment showed that the DNA of sheep and goat could be specifically amplified and the detection limit was 0.01 ng/μL. For the mixed samples and the commercial samples, this method could precisely quantify more than 5% of mutton contents in meat products. This method has a potential application in the detection of mutton content in meat products.
  • Analysis of aroma components dynamic changes during the storage of the leaf-used lettuce by HS-SPME-GC-MS method
    LI Xue, HAN Yan, XU Jingbing, ZHANG Ling, GAO Feihu, LIANG Yexing, ZHANG Xuemei, YANG Shixiong, ZHANG Huanhuan
    Food and Fermentation Industries. 2020, 46(8): 254-260. https://doi.org/10.13995/j.cnki.11-1802/ts.023028
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    In order to explore the influences of chemical composition and temperature on the flavor of leaf-used lettuce, headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to identify the volatile aroma components and the dynamic changes of aroma components at two kinds of common storage temperature. The results showed that there were nine kinds of aldehydes, three kinds of alcohol, one kind of ketone and one kind of acid in leaf-used lettuce aroma components, among which aldehydes and alcohols were predominant. Combined with the analysis of aroma activity value (OAV) and absolute content, the results showed that seven kinds of substances, such as leaf aldehyde, leaf alcohol and trans, trans-2,4-heptadienaldehyde were the main characteristic aroma components of the leaf-used lettuce, which constituted the fragrance of grass and vegetable flavor. There were no changes in the types of main aroma components of leaf-used lettuce under the conditions of cold storage (4 ℃) and normal temperature (24 ℃) within 24 hours after harvested. However, the content of each component changed greatly; the total amount of aroma components increased significantly at room temperature (P<0.05) while decreased significantly at low temperature (P<0.05). It is concluded that cold storage is helpful to slow down the release of the aroma of leaf-used lettuce, and normal temperature storage is helpful to the synthesis and release of the aroma. This conclusion would be of great significance to the study of aroma of fresh-cut vegetables and the preservation of leaf-used lettuce.
  • The analysis of amino acid and nucleoside components in medicinal and edible Mentha haplocalyx based on UFLC-MS/MS technology
    SUN Huijuan, WANG Rui, SONG Qianqian, ZHOU Huiyin, FANG Chengwu
    Food and Fermentation Industries. 2020, 46(8): 261-266. https://doi.org/10.13995/j.cnki.11-1802/ts.023495
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    The aim of this study was to establish an ultra-fast liquid chromatography-mass spectrometry (UFLC-MS/MS) method for the analysis and evaluation of 31 amino acids and nucleosides in peppermint in order to provide scientific knowledge for the comprehensive utilization of mint resources. The UFLC-MS/MS parameters were as follows: Waters XBridge Amide column (100 mm×2.1 mm, 3.5 μm); mobile phase 0.2% formic acid -0.2% formic acid acetonitrile, gradient elution, flow rate 0.2 mL/min, column temperature 30 ℃, positive Ion multiple reaction monitoring (MRM) mode determination. PCA and TOPSIS methods were used for the comprehensive evaluation of the samples. The 21 amino acids and 10 nucleosides showed a good linear relationship with the peak area within a certain concentration range (r2>0.999 0). The precision, repeatability and stability of the method were good, and the RSD values were all higher than 3.85%. The recovery rate of the sample was between 94.18% and 98.76% and the RSD was between 1.17% and 3.56% respectively. Peppermint is rich in amino acids and nucleosides and the content varies significantly from different regions. The quality of peppermint samples from Fuyang was the best. In summary, this method developed here is accurate and efficient and the results could provide a reliable basis for the quality evaluation and comprehensive utilization of the dual-use mint.
  • Application of infrared spectrometry in the determination of melamine and urea in milk powder
    BAI Jing, WANG Hui
    Food and Fermentation Industries. 2020, 46(8): 267-272. https://doi.org/10.13995/j.cnki.11-1802/ts.022115
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    A method for rapid identification of melamine and urea in milk powder was established by using Fourier transform infrared spectroscopy (FTIR) combined with second-order least squares (LS). Firstly, the characteristic absorption peaks were determined by spectral analysis, then the second-order least square method was used to analyze the significance of absorption and adulteration concentration of characteristic absorption peaks by SPSS software. Then, combining with regression analysis, the linear model for determination of melamine and urea was established by removing abnormal points and increasing fitting degree. The results showed that the linear correlation of the determination of melamine and urea in milk powder by infrared spectroscopy was as high as 0.999 2 and 0.999 3, respectively. And the corresponding minimum detection limit was 0.744 2 g/100g and 0.042 5 g/100g. The method developed here has high accuracy, fast identification speed and low detection limit. So, it is of great significance for rapid identification of adulterated milk powder.
  • Evaluation of uncertainty in determination of cyanide in liquor by spectrophotometry
    DU Yun, WANG Kaiyu, ZUO Huijun, QIU Yijun, ZHANG Luyue
    Food and Fermentation Industries. 2020, 46(8): 273-279. https://doi.org/10.13995/j.cnki.11-1802/ts.022786
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    In order to improve the accuracy of laboratory test results, the uncertainty determination of cyanide content in liquor was evaluated by spectrophotometry. According to the method of national standard GB 5009.36—2016 Food Safety National Standard for Determination of Cyanide in Food, the whole experimental process was evaluated. The main sources of uncertainty in evaluation process were the measurement repeatability, sampling volume, sample constant volume, standard solution series, standard curve fitting, alcoholicity conversion and molar mass. The uncertainty of cyanide in liquor was evaluated as X=(2.19±0.06) mg/L; k=2, and the contribution of uncertainty were: measurement repeatability 15.2%, sampling volume 9.2%, sample coloring constant volume 17.8%, standard solution series 39.2%, standard curve fitting 17.4%, alcoholicity conversion 0.5%, molar mass 0.6%, of which the standard solution series contributed the most to the uncertainty.
  • Determination of anthocyanins in blueberry wine by high-performance liquid chromatography
    WANG Huan, QIAO Shunbin, TIAN Hui, SHI Ruili, PENG Xiaodong
    Food and Fermentation Industries. 2020, 46(8): 280-284. https://doi.org/10.13995/j.cnki.11-1802/ts.022040
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    A simple, accurate and stable method for the analysis of anthocyanins in blueberry wine was established. Six kinds of anthocyanins, namely, delphinidin, cyanidin, petunidin, pelargonidin, peonidin, and malvidin were determined by high-performance liquid chromatography with diode array detection. A mixture of ethanol, water and hydrochloric acid at a ratio of 2∶1∶1(V/V/V) was used for the ultrasonic extraction. The samples were detected after heating and hydrolysis in an oven at 120 ℃. Poreshell 120 EC-C18 column was used as an analytical column. A mixture of 0.1% phosphoric acid and acetonitrile was used as the mobile phase in gradient mode and the detection wavelength was 525 nm. The results showed that the concentration of anthocyanins was in accordance with linear regression in the range of 0.5-10 mg/L (r>0.999 9). The range of the spiked recoveries was 80.50%-108.80%, with the relative standard deviations (RSD) of 0.54%-5.63%. The limit of detection (LOD) obtained for malvidin and other five anthocyanins were 0.10 mg/kg and 0.15mg/kg, respectively. Method validation showed that the developed method was reliable for the analysis of anthocyanins.
  • Advances of the synthesis of structural lipid with long-chain polyunsaturated fatty acid esters as acyl donor and its influencing factors
    WANG Qiang, HE Zhifei, XIE Yuejie, WEI Huaheng, LI Hongjun
    Food and Fermentation Industries. 2020, 46(8): 285-292. https://doi.org/10.13995/j.cnki.11-1802/ts.023542
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    Structural lipids have significant advantages in improving immunity, preventing obesity, cancer and alleviating nutritional disorders, which are closely related to structurally linked functional fatty acids. The structural differences in lipids include not only different types of fatty acids incorporated into the triglyceride skeleton but also the random/selective localization effect of fatty acids on the glycerol skeleton. MLM structural lipids of long-chain polyunsaturated fatty acids are ideal structural lipids. This paper reviewed the recent progress in the synthesis of long-chain polyunsaturated fatty acid esters and the factors that influence the synthesis of the products so as to provide references for the preparation of related functional structural lipids of long-chain polyunsaturated fatty acids.
  • Preparation of nano-chitosan and its application in food preservation
    SUN Tao, LIU Weijia, XIE Jing, SHAO Zehuai, GAN Jianhong, LI Xiaohui, XUE Bin
    Food and Fermentation Industries. 2020, 46(8): 293-299. https://doi.org/10.13995/j.cnki.11-1802/ts.022594
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    Nano-chitosan is a kind of nanoparticles prepared from chitosan which showed excellent antibacterial and antioxidant properties and broad application potentials in food preservation. The preparation methods of nano-chitosan, such as ion crosslinking, emulsion crosslinking and spray drying were briefly introduced in this article, and the characteristics of the three methods were summarized. Furthermore, the effects and advantages of nano-chitosan on the preservation of fruits, vegetables, meat and other foods were reviewed. Finally, the research of nano-chitosan provided a reference for its further application in food preservation.
  • Advances in heat-induced gel properties and chemical forces of myofibrillar protein gel
    WANG Jingyu, HU Xin, LIU Xiaoyan, JI Hong, YANG Jingxia, LIU Xiaoli, CHEN Chen, QU Changqing
    Food and Fermentation Industries. 2020, 46(8): 300-306. https://doi.org/10.13995/j.cnki.11-1802/ts.022820
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    Myofibrillar proteins are the main components of muscle. Heat-induced myofibrillar protein gel plays an important role in the processing of meat products, which determines the sensory qualities of comminuted meat products, such as springiness, juiciness, viscosity. The balance between disulfide bond, hydrogen bond, hydrophobic interaction and electrostatic interaction result in the formation of myofibrillar protein gels. And gel properties of myofibrillar protein depend on these forces in gel. Research advances of gel properties (texture, water-holding, rheology) and chemical forces of myofibrillar protein were summarized in terms of heat-induced gel formation mechanism and forces in the gel in this review. And then the deep cause (chemical forces) of myofibrillar protein gel formation mechanism was discussed, which significantly provided a theoretical basis for the application of comminuted meat gel products.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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