15 May 2020, Volume 46 Issue 9
    

  • Select all
    |
  • Metabolically engineered Saccharomyces cerevisiae for L-phenylalanine synthesis
    RAN Yanpeng, XU Sha, LI Youran, JIANG Wei, GU Zhenghua, DING Zhongyang, ZHANG Liang, SHI Guiyang
    Food and Fermentation Industries. 2020, 46(9): 1-9. https://doi.org/10.13995/j.cnki.11-1802/ts.023357
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    As one of the important aromatic amino acids, L-phenylalanine has been widely used in food, chemical industry, medicine and other industrial products. In this study, the central metabolic pathway and shikimic acid pathway of Saccharomyces cerevisiae were rational reconstructed, and a preliminary enhanced strain of L-phenylalanine synthesis was obtained. The production of extracellular L-phenylalanine and L-tyrosine was 2.49 mg/L and 6.54 mg/L, respectively. In order to further enhance the accumulation of L-phenylalanine, ARO10 and PDC5 genes were knocked out. Furthermore, TYR1 was knocked out to block the competitive L-tyrosine synthesis pathway, and the extracellular L-phenylalanine production increased to 45.40 mg/L, which is the highest extracellular production for de novo synthesis of L-phenylalanine in S. cerevisiae.
  • Effect of Gdt1 overexpression on secretion of Saccharomyces cerevisiaeproteinase A
    SONG Lulu, LIU Xiaohang, GUO Xuewu, CHEN Yefu, XIAO Dongguang
    Food and Fermentation Industries. 2020, 46(9): 10-17. https://doi.org/10.13995/j.cnki.11-1802/ts.023142
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Beer foam stability, a key factor in assessing overall beer quality, is affected by proteinase A (PrA) in the fermentation broth. To weaken PrA excretion from Saccharomyces cerevisiae, the vacuolar sorting of PrA was strengthened by overexpression of Ca2+ transporter Gdt1. S. cerevisiae W303-1A was used as the parental strain, and Gdt1-overexpression strain was constructed by exploiting the in vivo homologous recombination-dependent DNA assembler. Fermentation experiments for the Gdt1-overexpression strain and the parental strain were performed under nitrogen-deficient condition, and PrA activity, and fermentation performance of the two strains were examined. Results showed that the intracellular PrA activities of the Gdt1-overexpression strain were increased by 12.59% and the extracellular PrA activities were decreased by 18.81% at the end of fermentation compared with those of the parental strain. Meanwhile, no obvious differences were found on the fermentation performance of the two strains. The research uncovers an effective method to decrease the extracellular secretion of S. cerevisiae PrA, which provides a theoretical reference for the screening of low-PrA-activity strains.
  • Cloning, expressing and characterization of L-fucokinase/GDP-L-fucosepyrophosphorylase from Bacteroides fragilis
    WEI Wantao, LI Mengli, JIANG Bo, ZHANG Tao
    Food and Fermentation Industries. 2020, 46(9): 18-24. https://doi.org/10.13995/j.cnki.11-1802/ts.023455
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Guanosine 5′-diphospho-β-L-fucose (GDP-L-Fuc) is a key intermediate for fucosylated oligosaccharides biosynthesis in plants and bacteria. In this study, a gene encoding L-fucose kinase/GDP-L-fucose pyrophosphorylase (FKP) from Bacteroides fragilis was cloned into pET-22b(+) and expressed in Escherichia coli BL21(DE3). The purified recombinant FKP had the maximum activity at 45 ℃ and 7.5. The enzyme was stable at between pH 7.5 and 9.5 and at 4 ℃ and 12 ℃. Under the optimal reaction conditions, its Km and Kcat were 0.44 mmol/L and (31.49±2.5) s-1, respectively. With FKP catalyzing at 45 ℃ for 11 h, 2.1 mmol/L of GDP-L-fucose from 10 mmol/L of L-fucose was finally synthesized.
  • Overexpression of acetyl-CoA synthase and relative enzymes enhancedliamocins synthesis in Aureobasidium pullulans
    ZHENG Peng, ZHANG Mengjuan, HUANG Siyao, KANG Xinyue, CHEN Yefu
    Food and Fermentation Industries. 2020, 46(9): 25-30. https://doi.org/10.13995/j.cnki.11-1802/ts.023234
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To improve liamocins synthesis in Aureobasidium pullulans, acetyl-CoA synthase encoded by ACS1, ATP-dependent citrate lyase (ACL), malate enzyme (ME) and pyruvate carboxylase (PYC1) were overexpressed in Aureobasidium pullulans P30. After overexpression of ACS1, ACL, ME and PYC1, the yield of liamocins increased by 8.19%, 93.74%, 13.49% and 17.12%, respectively. Among them, overexpression of ACL achieved the highest liamocins production (19.44 g/L), even if its transcription level only increased by 94%, indicating that ACL is the key enzyme in liamocins synthesis. Elevation of the ACL transcription level may help for further improving the liamocins' production. The results indicated that acetyl-CoA synthesis pathway was important for liamocins production. The findings in this study provide a new way for enhancing the synthesis of liamocins by providing sufficient precursors.
  • Optimization of lyoprotectants for high-density freeze-dryingBifidobacterium breve
    JIANG Wenxin, CUI Shumao, MAO Bingyong, TANG Xin, ZHAO Jianxin, ZHANG Hao, CHEN Wei
    Food and Fermentation Industries. 2020, 46(9): 31-36. https://doi.org/10.13995/j.cnki.11-1802/ts.023657
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to improve the freeze-drying survival rate and industrial production efficiency of Bifidobacterium breve cell mass, the lyophilized survival rate of B. breve in different molecular weight of saccharide(alcohol) and proteins was systematically determined and the ratio and concentration of the wet bacterial mass and protectant were optimized. The results showed that raffinose and sorbitol had the best protective effect and their combination further increased the survival rate of lyophilization to about 55%. Addition of protein or small molecules such as ascorbic acid, glutathione, betaine and trace elements did not improve the lyophilization protection effect. Nevertheless, the optimal amount of protein improved the porosity of bacterial powder. When the wet bacterial mass mixed with the protective agents were at ratio of 1∶1.2 and the total dry matter fraction was 25%, the survival rate of B. breve was reached to 80% and the viable cells were up to (1.61±0.27)×1012 CFU/g.
  • Preparation of Ganoderma lucidum spore oligosaccharide and itsregulation on gut microbiota
    YANG Kai, ZHANG Yajie, ZHANG Su, CAI Ming, PI Xionge, HU Junrong, GUAN Rongfa, SUN Peilong
    Food and Fermentation Industries. 2020, 46(9): 37-42. https://doi.org/10.13995/j.cnki.11-1802/ts.023251
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Unbroken/broken Ganoderma lucidum spore oligosaccharides (UGLS-O, BGLS-O) were extracted from sporoderm-unbroken and sporoderm-broken spores of Ganoderma lucidum, respectively. The effects of GLS oligosaccharides on gut microbiota were examined by using an in vitro fermentation model. The changes of short-chain fatty acids (SCFAs) and gas production in metabolites, the utilization of oligosaccharides, and the changes of bacterial phase were determined. The results showed that both UGLS-O and BGLS-O could be effectively utilized by gut microbiota. Compared with a blank control group, the groups added with GLS oligosaccharides significantly increased the yields of main SCFAs (e.g., acetic acid, propionic acid, butyric acid), and produced a small amount of gas to promote intestinal peristalsis. Furthermore, the relative abundances of beneficial bacteria (e.g., Bifidobacterium and Lactobacillus) were increased, while Escherichia coli was decreased. In conclusion, the prepared GLS oligosaccharides possessed significant effects on probiotic regulation of gut microbiota.
  • Screening of lactic acid bacteria for soymilk fermentation based onsucrose utilization ability
    ZHAO Yu, LU Lin, LIU Xiaoming, CUI Shumao, TANG Xin, CHEN Wei, ZHAO Jianxin
    Food and Fermentation Industries. 2020, 46(9): 43-49. https://doi.org/10.13995/j.cnki.11-1802/ts.023339
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The effects of sucrose utilization capacity on the screening of soymilk fermented strains in Streptococcus thermophilus and Lactococcus lactis were investigated, and the volatile profile of the fermented soymilk samples was analyzed. To analyze the sugar utilization ability of 12 strains, the growth and acid production of the selected strains were determined in sucrose-MRS broth where sucrose was the sole carbon source. The characteristics of the fermented soymilk samples were evaluated and volatile flavor substances were analyzed by GC-MS to understand the differences of sucrose utilization between strains and the effects on soymilk fermentation. The results showed that the sucrose utilization capacity of different experimental strains was significantly different, and the selected L. lactis strains generally showed higher sucrose utilization ability than the selected S. thermophilus strains. DYNDL21-2, a strain with good sucrose utilization ability, could ferment the soymilk and reach a pH below 4.7 within 6 h, and metabolized 65.38% sucrose (up to 1.766 g/L) in soymilk. Moreover, the content of hexanal in fermented soymilk samples was significantly reduced, with high concentrations of 2,3-butanedione (198.49 μg/L) and 3-methyl-butanol (492.19 μg/L) which contributed to creamy and fruity sensations. In summary, 3 strains with good sucrose utilization ability, DYNDL21-2, HeNa-28-3-GMM and 15G5, could rapidly ferment soymilk and significantly improved the volatile profile of the fermented soymilk.
  • Isolation and identification of Aspergillus oryzae with high yield of α-amylase andlow level of aflatoxin B1 from Pixian broad bean chili paste
    DENG Weiqin, XIAO Qingqin, LI Xiongbo, FAN Zhiyi, HU Ting, CHEN Gong, Zhang Qisheng, Li Heng
    Food and Fermentation Industries. 2020, 46(9): 50-56. https://doi.org/10.13995/j.cnki.11-1802/ts.022985
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    α-Amylase plays an important role in the fermentation of Pixian broad bean chili paste and the pollution of aflatoxin B1 (AFB1) in Pixian broad bean chili paste is the main public concern. To eliminate aflatoxin formation it is necessary to screen and select the high-efficiency α-amylase-producing strains with no aflatoxin synthesis. Four isolates with high-yield of α-amylase were screened from the traditional broad bean koji samples. The α-amylase activity of broad bean fermentation products by strain 30M-1 was up to 3497 U/g, the enzyme activities of strain 16, FN and DM2 were also higher than 2000 U/g. Using the ITS sequencing, phylogenetic analysis, morphologic observation, PCR amplification of AFB1 genes and detection of AFB1 in the strain fermentation broth, all four isolates were more closely to Aspergillus oryzae with no risk of AFB1 contamination. In conclusion, the four Aspergillus oryzae isolates with high-yield of α-amylase in this research have the potential to be used in Pixian broad bean chili paste fermentation for improving fermentation efficiency.
  • Screening of protease-producing lactic acid bacteria from Xinjiang Kazakhair-dried meat and their enzymatic characteristics
    LI Danyang, LI Yuhui, GAO Yunyun, YAN Yi, WANG Jungang, LU Shiling
    Food and Fermentation Industries. 2020, 46(9): 57-63. https://doi.org/10.13995/j.cnki.11-1802/ts.023410
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to study the biological and enzyme-producing characteristics of lactic acid bacteria in Xinjiang air-dried meat, the traditional air-dried meat in Tacheng, Emin, Fuyun and Tuoli regions of Xinjiang were sampled and the bacteria were isolated and identified. The results showed that the lactic acid bacteria in Xinjiang air-dried meat mainly consisted of 11 genera and 5 high-protease strains, of which A-6 and A-18 were Lactococcus lactis, B-2 was Lactococcus garvieae, G-11 was Enterococcus durans and C-1 was Pediococcus pentosaceus. The optimum growth temperature of strains A-18 and C-1 was 40 ℃, which had good acid and salt resistance. The optimum pH of the protease produced by them is 6. The enzyme activity of strain C-1 was 35.63 U/mL, and that of strain A-18 was 32.41 U/mL. The protease produced by the two strains wasacidicprotease. Na+andK+ induced slight increase in protease activity at concentrations of 1 mmol/L and 10 mmol/L (P>0.05). Mn2+, Cu2+ and Fe3+ had inhibitory effects on protease activity. The inhibitory effect of Cu2+ is obvious (P＜0.05). The results showed that strains A-18 and C-1 had better enzyme-producing performance, which could provide theoretical support for the industrial production of Xinjiang air-dried meat and was of great significance for the production and promotion of air-dried meat.
  • Screening, identification and biogenic amines-degrading bacteriafrom Doubanjiang
    ZHAO Jiadi, SHAN Wanxiang, NIU Chengtuo, MIN Shihao, ZHENG Feiyun, LIU Chunfeng, WANG Jinjing, LI Qi
    Food and Fermentation Industries. 2020, 46(9): 64-72. https://doi.org/10.13995/j.cnki.11-1802/ts.023496
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This study aims to screen and identify biogenic amines-degrading strains. the bacterial isolates having biogenic amines degradation were isolated from Doubanjiang (broad bean paste) samples. One isolate, identified as Pediococcus acidilactici M-28, displayed the remarkable biogenic amines-degrading ability. It degraded histamine and tyramine at the salinity of 0-9% with the highest degrading percentage could reach 89.02% and 31.49%, respectively. At the temperature optimal (30 ℃) it degraded 65.51% of histamine and 28.06% of tyramine, while at the optimal pH (pH 6) it did 62.73% histamine and 23.78% tyramine.
  • Combined mutagenesis of ARTP and 5-BU for improving production ofadenosine in Bacillus subtilis
    YANG Xinping, SONG Ci, ZHANG Weihao, LIU Yan, WANG Zhou, XUE Zhenglian
    Food and Fermentation Industries. 2020, 46(9): 73-77. https://doi.org/10.13995/j.cnki.11-1802/ts.023169
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The mutagenesis of Bacillus subtilis B-0 was carried out using atmospheric and room temperature plasma (ARTP) and 5-bromouracil (5-BU), and the adenosine high-yield strain was selected by sulfaguanidine (SG) resistance and in 48-well plates. A genetic stable mutant strain B-6 with 35% higher yield of adenosine than that of Bacillus subtilis B-0 was finally obtained after 6 cycles of mutagenesis and screening. Briefly, the combination of ARTP and 5-BU mutagenesis combined with 48-well plates can significantly improve the breeding efficiency and accuracy of adenosine high-yielding strains, and also provide a theoretical reference for the selection of other nucleoside strains.
  • The regular pattern of biogenic amine formation during the industrialfermentation of broad bean paste
    LI Dongrui, LIU Hongxia, WU Jianrong, XIA Xiaole
    Food and Fermentation Industries. 2020, 46(9): 78-82. https://doi.org/10.13995/j.cnki.11-1802/ts.023174
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to clarify the accumulation profile of biogenic amines (BAs) during industrial fermentation of broad bean paste, the content of biogenic amines, amino acids and other physical-chemical properties were investigated, and the correlation between BAs and physical-chemical parameters was explored during whole fermentation process. The results showed that putrescine, spermidine and spermine were the major BAs in broad bean paste. Putrescine achieved the highest concentration of 134.96 mg/kg after koji-making, and then gradually decreased. Spermidine and spermine decreasing in koji-making process, followed with an increasing trend at main fermentation stage. The Pearson correlation analysis revealed that putrescine and spermidine exhibited strong relationship with arginine, and the correlation between other biogenic amines and their precursor amino acids was less significant.
  • Characteristic and safety assessment of Enterococcus sp. from soy sauce mash
    OU Ximin, WANG Ali, SUN Zhangle, WEI Ziqing, ZHAN Ziyao, LI Yingtong, DAI Yueru, XU Manyao, HUANG Guidong, ZHONG Xianfeng
    Food and Fermentation Industries. 2020, 46(9): 83-88. https://doi.org/10.13995/j.cnki.11-1802/ts.023214
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Strains from genus of Enterococcus are common lactic acid bacteria existed in fermented foods and some of them can be used as potential starters. In order to better study three strains of Enterococcus sp. isolated from soy sauce previously, their biological properties such as growth curve, acid production, and bacteriostasis capacity were investigated. Meanwhile, PCR amplification of virulence genes, amino acids decarboxylases activity, indole test, hemolysis test, and antibiotics susceptibility test were used to assess the safety of these strains. The results showed that these three strains grew to a stable phase within 12 h and could produce acids quickly. All had an inhibitory effect on the growth of Staphylococcus aureus. In addition, these strains shown negative results on the tests of virulence factors, indole production and hemolysis activity. They were sensitive to several common antibiotics. Therefore, three isolated strains of Enterococcus sp. possessed good fermentation characteristics and safety.
  • Composition of white spots in soybean paste and optimization ofsimulated fermentation
    MIN Shihao, SHAN Wanxiang , NIU Chengtuo, ZHAO Jiadi, ZHENG Feiyun, LIU Chunfeng, WANG Jinjing, LI Qi
    Food and Fermentation Industries. 2020, 46(9): 89-93. https://doi.org/10.13995/j.cnki.11-1802/ts.023490
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    During the fermentation and storage of soybean paste, white spots appear on the surface. The occurrence of white spots in soybean paste severely reduces the demand of consumers. This study aimed to reveal the composition of white spots isolated from soybean paste and tried to determine the optimal simulated fermentation condition for reducing its formation. Free amino acid and hydrolyzed amino acid analysis showed that the white spots were mainly composed of 40.96% free amino acid (tyrosine and phenylalanine) and 37.94% tyrosine-rich peptides. To reduce the tyrosine concentration in soybean paste, simulated fermentation was conducted using Aspergillus oryzae 3.042 as starter. The effect of temperature and salinity concentration on the tyrosine concentration and amino acid nitrogen concentration was tested after fermentation for 70 h. After linear fitting analysis, At 30℃ and 10% NaCl relatively lower concentration of tyrosine and higher degree of protein decomposition in the fermentation broth were reached.
  • The inhibitory effect of essential oil nanoemulsions on Fusarium graminearum
    FENG Wenxu, WU Dianhui, CAI Guolin, WANG Lu, ZHAI Xiuchao, LU Jian
    Food and Fermentation Industries. 2020, 46(9): 94-100. https://doi.org/10.13995/j.cnki.11-1802/ts.023225
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Fusarium graminearum and Fusarium toxin are seriously endangering the quality and safety of cereals, the development of green antifungal agents is therefore required for food safety. Four kinds of plant essential oils were prepared into nanoemulsions by high-speed stirring combined with high-pressure homogenization. Their antifungal activity against Fusarium graminearum mycelial growth and its inhibitory effect on deoxynivalenol and its derivatives were investigated. Results showed that the formula of emulsion was 1% of lecithin and 8% oil phase (clove oil and Litsea cubeba oil was pure essential oil, cinnamon oil and origanum oil were blended with MCT in a 1:1 ratio) and 91% of deionized water. Clove oil emulsion, cinnamon oil/MCT emulsion, origanum oil/MCT emulsion and Litsea cubeba oil emulsion all had unimodal distribution with average particle size of 116.9, 168.5, 206.0 and 203.9 nm. Four emulsions displayed good storage stabilityin21days. Moreover, all emulsions performed a certain inhibitory effect on fungi growth and mycotoxins production. Among them, Fusarium graminearum mycelium grown levels treated with 40 mg/g cinnamon oil/MCT emulsion reduced by 66.2%, the fungal biomass levels in barley reduced by 98.9% at the level of 1.5 mg/g, the DON and 15-acetyl-deoxynivalenol levels reduced by 98.8% and 96.6% at the level of 0.3 mg/g. This research provides a research idea for solving the problem of fungal and mycotoxins contamination in the field of food and feed, especially water-soluble food.
  • Effect of tea polyphenols combined with thermosonication on the quantityof Salmonella in fresh-cut winter melon and construction of growth modelusing adaptive neuro-fuzzy inference system
    MIAO Yingjie, HU Gaowei, FU Yongqian
    Food and Fermentation Industries. 2020, 46(9): 101-107. https://doi.org/10.13995/j.cnki.11-1802/ts.023722
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Fresh-cut vegetables are exposed to the risk of Salmonella contamination. Effective non-thermal sterilization methods and early warning systems play important roles in ensuring food safety of fresh-cut products. The effects of thermosonication (TS) combined with tea polyphonels (TP) on the population of Salmonella enterica in fresh-cut wax gourd during storage at 25, 10 and 4 °C were evaluated. Adaptive neuro-fuzzy inference system (ANFIS) based models with 8 types of membership functions (MFs) were developed and estimated for predicting S. enterica population. The combined treatment of TS and TP significantly reduced the Salmonella population in fresh-cut melon by about 2.20 lg CFU/g. During storage at 25 ℃, 10 ℃ and 4 ℃, samples in treatment group had lower Salmonella population levels than that in control group. ANFIS model with 2 ‘gaussmf’ type input MFs and 8 if-then rules had the best performance at both training and prediction phases in present study. The root mean squared errors (RMSEs) were less than 0.2 and the R2 for experimental populations and predicted data were greater than 0.99, indicating that ANFIS system performed well in predicting the population of Salmonella in fresh-cut wax gourd. It could be easily applied to various situations and provide a powerful tool for modelling and predicting microbe population and shelf life of food products.
  • Study on storage stability and sustained-release kinetics of chia seedoil microcapsules
    CHANG Xinyue, LUO Wei, CHEN Chengli, DONG Quan
    Food and Fermentation Industries. 2020, 46(9): 108-114. https://doi.org/10.13995/j.cnki.11-1802/ts.023136
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to explore the storage stability and sustained-release properties of chia seed oil microcapsules, this study used caseinate and D-lactose-hydrate to embed chia seed oil to form microcapsules. Oxidation kinetics and predicted product shelf life were explored by measuring the peroxide value of chia seed oil microcapsules during the storage period (65 days). It was found that under room temperature (25 ℃), the shelf life of chia seed oil microcapsules was 219 days, while the shelf life of chia seed oil was 105 days. By measuring the core material retention rate of microencapsulated products under different environmental conditions (temperature, humidity and pH), Avrami 's formula was used to fit and clarify the release types under different storage conditions. The results showed that high temperature and high humidity environment was not conducive to the retention of the core material, and the suitable conditions for the release of the core material were a strong acid or alkali environment. In vitro, simulated digestion experiments showed that chia seed oil microcapsules gradually increased the release rate of free fatty acids throughout the digestive process, and microcapsule release rate reached 81.73% at 270 min, which indicating that the microcapsule had sustained-release behavior in the simulated digestive tract. At the same time, the release rate of microcapsules in the intestinal fluid was higher resulting in most chia seed oil was released in the intestine, thus, could effectively improve the bioavailability of chia seed oil in the human body.
  • Comparison of chemical composition and cellular immune activity ofpolysaccharide extracts obtained from different parts of Russula vinosa
    LI Chenchen, LAI Fengxi, XIA Yongjun, AI Lianzhong, ZHANG Hui
    Food and Fermentation Industries. 2020, 46(9): 115-121. https://doi.org/10.13995/j.cnki.11-1802/ts.022561
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The present work aims to compare the chemical composition and cellular immune activity of polysaccharide extracts obtained from different parts of fruiting body of Russula vinosa. Hot water and alkaline solution were successively applied to extract polysaccharides from the cap and stipe of Russula vinosa respectively and four different polysaccharide extracts were obtained. The chemical components, molecular weight and monosaccharide composition as well as the immune activity via mouse macrophage RAW264.7 model of these extracts were analyzed. The results showed that both yield and molecular weight of hot water extracts were higher than those of alkali extracts. All of the four extracts were mainly composed of glucose with a small amount of galactose and mannose, but with different ratios. No significant difference was found in chemical compositions between the polysaccharide extracts from the cap and stipe by the same extraction method. However, the corresponding hot water extracts had a higher content of galactose and lower mannose than the alkaline extracts, regardless of cap or stipe part. In vitro studies indicated that the immune activity of polysaccharide extracts from the cap and stipe by the same extraction method had no significant difference. However, the hot water extracts showed better immune activity than alkaline extracts, which could significantly increase the proliferation rate, phagocytic ability of macrophages and the release of NO, TNF-α and IL-1β. This might relate to their molecular weight and chemical compositions of different extracts. This study provides a theoretical basis for the rational development and better utilization of Russula vinosa polysaccharides.
  • Preparation and characterization of peptides from anchovy cookingliquid using immobilized protease
    MA Ruijuan, LIN Huanghua, XIE Youping, CHEN Jianfeng
    Food and Fermentation Industries. 2020, 46(9): 122-127. https://doi.org/10.13995/j.cnki.11-1802/ts.023561
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A peptide product from anchovy cooking liquid as raw materials was prepared using enzymatic hydrolysis with an immobilized enzyme and its properties were further characterized. The results showed that optimal conditions for enzymatic hydrolysis of anchovy cooking liquid were as follows: 45 min, 54.1 ℃, pH 7.8, and the ratio of alkaline protease to neutral protease 1.5∶1. Under these conditions, the enzymatic hydrolysate exhibited the best nitrogen solubility index of trichloroacetic acid (TCA-NSI) of 77.27%. The essential amino acid index of hydrolyzed peptides was greater than 0.95, and the peptides with molecular weight below 1 500 Da reached 82.52%. In addition, strong antioxidant activity was found in the hydrolyzed peptides. Moreover, the immobilized protease was prepared and optimized and TCA-NSI was kept for 48% after the immobilized enzymes were used for 5 times.
  • Optimization and characterization of magnetic tea polyphenols microcapsules
    LI Chao, LI Baoguo, ZHU Chuanhui, MENG Xiang
    Food and Fermentation Industries. 2020, 46(9): 128-134. https://doi.org/10.13995/j.cnki.11-1802/ts.022484
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Tea polyphenols exhibited various biological and pharmacological effects on cancer prevention. However, they were easily oxidized in the air, which restricted its long-term effects. Encapsulation technology was one of the most effective methods to overcome these drawbacks. Tumor endovascular embolization therapy could block the nutrients and oxygen for tumor cell proliferation and inhibited tumor growth through microcapsule embolization. Meanwhile, the magnetic microcapsule released anti-cancer drugs into the target area to kill cancer cells. Due to little side effects and remarkable therapeutic effects, this therapy was regarded as a new method to treat cancer. The properties of magnetic microcapsules, such as encapsulation efficiency and particle size, were affected by many factors. This study optimized the formula of tea polyphenol magnetic microcapsules by using the experimental design of BBD-RSM. The optimal formula for the preparation of magnetic microcapsules was as follows: the concentration of sodium carboxymethyl cellulose was 1.863 9%, the voltage was 6.222 kV and the propulsion speed was 80 mm/h, respectively. The encapsulation efficiency of magnetic microcapsules was 87.836 2% and the average particle size was 217.67 μm. The magnetic microcapsules had good antioxidant property, and the release of the magnetic microcapsules was sustained for more than 20 h. The result of functional verification showed that the optimized magnetic microcapsules had better slow-release performance and anti-oxidation property.
  • Effect of protein fortification on the quality of fresh noodles
    SHI Yue, BAO Yulong, ZHANG Wenjin, CHEN Shuhan, ZHOU Peng
    Food and Fermentation Industries. 2020, 46(9): 135-140. https://doi.org/10.13995/j.cnki.11-1802/ts.022787
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To study the effect of different protein additions on the quality of noodles, a new type of protein-fortified noodles with good sensory and processing quality was screened out. Four concentrated protein powders (whey protein concentrate, milk protein concentrate, soy protein concentrate, pea protein concentrate) were added to wheat flour in 5% ratio and made into fresh noodles. And the gelatinization characteristics, silty curve of the mixed flour and cooking quality, texture quality and sensory quality were measured. The results showed that the addition of protein reduced the peak viscosity, final viscosity, attenuation value and rebound value of the mixed powder. Meanwhile, it increased the stability time of the dough and decreased the weakening degree. The dry matter water absorption of the four kinds of protein fortified noodles decreased, and the cooking loss increased slightly. The addition of proteins increased the hardness, chewiness and recovery of the noodles and improved the tensile properties of the noodles. Whey protein concentrate fortified noodles can maintain a good shape in the over-cooking experiment and not easy to bond after being placed for a long time. Combined with microstructure of the noodles, the results indicated that whey protein concentrate fortified noodles had good uniformity and the gap between the starch granules and the gluten network were reduced. Combining the above results with the total sensory evaluation scores, whey protein concentrate is more suitable for protein fortification of wheat noodles among the four concentrated proteins.
  • Effects of ozone treatment on the storage property and quality ofwhole wheat flour
    LI Xuejie, ZHANG Jian, MENG Zhihui, AI Zhilu
    Food and Fermentation Industries. 2020, 46(9): 141-145. https://doi.org/10.13995/j.cnki.11-1802/ts.023108
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to study the effects of ozone treatment on the storage property and quality of whole wheat flour, the fatty acid value, damaged starch contents, wet gluten contents, farinograph and extensograph properties, viscosity of pasting properties and other parameters of whole wheat flour under different ozone treatment time were determined and analyzed in this study. The results showed that the increasing of ozone treatment time reduced the fatty acid value. Though the fatty acid value of whole wheat flour was increased gradually with the increase of storage time, it was still in line with national standards even after three months later. The damaged starch contents were increased slightly. The wet gluten contents, the stability time and the extensograph energy were increased at first and reached the maximum when the ozone treatment time was 15 min, then decreased. The peak viscosity and low viscosity were positively correlated with the ozone treatment time. The color of whole wheat flour could be improved obviously. Considering the effects of ozone on the storage property and quality of whole wheat flour, the most appropriate ozone treatment time was 15 min.
  • Evaluation of juice quality and antioxidation activity of differentblueberry cultivars in Hubei province
    CHENG Ke, YAN Jun, YAN Xiaoxue, YUAN Fang
    Food and Fermentation Industries. 2020, 46(9): 146-151. https://doi.org/10.13995/j.cnki.11-1802/ts.023363
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The juice processing quality and antioxidation activity of different blueberry cultivars in Hubei province were evaluated in this study to profoundly understand the breeding, postharvest storage and processing of blueberry. Fresh berries of seven blueberry cultivars, “Premier”, “Briggita”, “Legacy”, “ONeal”, “Misty”, “Northland”, and “Bluerain” were evaluated. The chemical composition and sensory properties were detected and the antioxidant and antioxidation activity were correlated by Pearson correlation. The results showed that different blueberry cultivars presented different processing quality. “Premier” was big berries and total soluble solids contents were high. “Misty”, “O'Neal” and “Legacy” were middle-size berry and contained a balanced sweet-sourness which made them more suitable for fresh marketing. “Brigitta” berries were the biggest but with low pH. This character makes them more ideal for juice processing. “Northland” and “Bluerain” were small berries with high pectin content. The antioxidants of “Premier” blueberry were the highest compared with other cultivars and “Brigitta” was the lowest. Furthermore, the antioxidant activity of blueberry was positively correlated with total anthocyanin, total phenolic and total flavonoid content in berries.
  • Comparative study of 49 inorganic elements in red, black and yellowLycium barbarum
    KAI Jianrong, WANG Caiyan, ZHAO Danqing, LI Caihong, WANG Xiaojing
    Food and Fermentation Industries. 2020, 46(9): 152-157. https://doi.org/10.13995/j.cnki.11-1802/ts.023316
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To investigate the difference of inorganic elements in red, black and yellow Lycium barbarum, the content of 49 inorganic elements in the same base of red, black and yellow Lycium barbarum in Ningxia were determined by ICP-MS, and the characteristic elements of red, black and yellow Lycium barbarum were identified by ANOVA and principal component analysis in order to establish the characteristic spectrum of inorganic elements. The results showed that except Mo in black Lycium barbarum, the other 48 elements were all detected in red, black and yellow Lycium barbarum. And, As, Eu, Li, SB, Sc, Ti, Th, Fe, P, Ca were significantly different in red, black and yellow Lycium barbarum. Moreover, the concentration of Gd in red Lycium barbarum was much higher than the others. While, for black Lycium barbarum, As, K, Mg, Pb, Sr, Eu could be strongly absorbed and Ge, Nb, Sn, Sc, Sb, Ti, Fe could be strongly absorbed by yellow Lycium barbarum, respectively. So Eu,Nd,Pr,Gd,Ge,V,Tb,Be,Sm,Lu,Ca,Sn,Nb,Lu,Tm,Yb,Pb,Zn,Mn,Bi and P could be selected as the characteristic elements for distinguishing red, black and yellow Lycium barbarum. The results can provide data support for the screening of the function of Chinese medicinal materials.
  • Comparative analysis of fruit quality and nutritional components offour muscadine grape cultivars
    REN Jiaqin, HUANG Ju, SHEN Yanqiu, LIANG Dong, XIA Hui
    Food and Fermentation Industries. 2020, 46(9): 158-163. https://doi.org/10.13995/j.cnki.11-1802/ts.021453
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study, the fruit quality and main nutrients of four muscadine grape varieties, ‘Noble’, ‘Alachua’, ‘Carlos’ and ‘GV’, were investigated by physiological biochemistry and HPLC methods. The results showed that the green cultivars ‘Carlos’ and ‘GV’ had larger berry weight (>5 g) than purple cultivars ‘Noble’ and ‘Alachua’ (2-3.5 g). The total soluble solid of the four varieties ranged from 15% to 18% and the titrate acid content at the range of 0.36%-0.52%. Compared with other varieties, ‘Noble’ had a higher solid acid ratio. Tartaric acid, malic acid, succinic acid and citric acid were the main organic acids in muscadine. Moreover, the types and contents of phenolic substances in the four muscadine grape cultivars were significantly different. The highest contents of total phenols, total flavones, flavonols, tannins and total anthocyanins were found in ‘Noble’ peel compared with other varieties peel. While in ‘Alachua’ pulp, total phenolics, total flavonoids and flavonols was the highest. Besides, different parts of grape had significantly different monomer phenolic content with higher ferulic acid and caffeic acid content in grape skin and higher ferulic acid and p-hydroxybenzoic acid content in seeds. So purple varieties, contained more antioxidant substances and tasted better, which are suitable for table grape.
  • Effect of oregano essential oil on meat quality, fatty acid profiles andantioxidant capacity of Gansu Alpine fine-wool sheep
    LIU Ting, WU Jianping , GONG Xuyin, LEI Zhaomin, LIANG Tingyu, ZHANG Rui
    Food and Fermentation Industries. 2020, 46(9): 164-170. https://doi.org/10.13995/j.cnki.11-1802/ts.023303
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This study aimed to determine the effect of oregano essential oil on meat quality and antioxidant system of longissimus dorsi in Gansu Alpine fine-wool sheep. Eighteen 60-day-old Gansu Alpine fine-wool sheep were randomly assigned into three groups with six lambs in each group and fed individually. Lambs in the control group were fed a basal diet without antibiotics, and the group 1 and 2 were fed the basal diet supplemented with 1.0 and 2.0 g/d oregano essential oil. The results showed: (1) The content of GSH, GSH - Px and VA in mutton of group 2 were significantly higher than that of the control group(P<0.05). (2) The value of a* in mutton of group 2 and group 1 were significantly higher than that of the control group(P<0.05), and cooking loss, press loss and shear force in mutton of group 2 and 1 were significantly lower than that of the control group(P<0.05)and group 2 shear force was significantly lower than group 1(P<0.05). (3) The concentration of C14∶0 and C16∶0 in the control group was significantly higher than group 1 and 2(P<0.05). Therefore, oregano essential oil can improve meat quality and mutton antioxidant capacity of fine-wool sheep, and the recommended dose is 2.0 g/d in the daily ration of fine-wool sheep.
  • Study on yak meat quality changes in the process of marinating
    DING Bo, DAI Anna, GU Li, WANG Xiqiao, LIU Hongna
    Food and Fermentation Industries. 2020, 46(9): 171-175. https://doi.org/10.13995/j.cnki.11-1802/ts.022710
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To study the variation of the quality of yak meat during the marinating process, yak meat was used as raw material to measure the dynamic changes of physical and chemical properties, color difference, texture and sensory properties during the process of yak meat. The results showed that the marinating time had significant effects on the moisture content, protein content, tenderness, ash content, color difference and texture of yak meat (P<0.05). The moisture content, tenderness and the a* value decreased firstly with the marinating time while the protein content increased at first and then decreased. And the ash content and hardness, elasticity, chewing type and cohesiveness, L* and b* value were negatively correlated with the marinating time. Considering the effect of the marinating time on the quality of the yak meat, 60 min was the optimized marinating time for the marinated yak meat with good quality and stability. This experiment provides theoretical support and scientific basis on the study of marinated yak meat and the improvement of processing technology.
  • Effect of partial replacement of NaCl with KCl on physicochemical and qualitycharacteristics of Chinese bacon in processing
    GAN Xiao, LI Hongjun, HE Zhifei
    Food and Fermentation Industries. 2020, 46(9): 176-184. https://doi.org/10.13995/j.cnki.11-1802/ts.023166
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to investigate the influence of partial replacement of NaCl with KCl on physicochemical and quality characteristics of Chinese bacon during the manufacturing process, this experiment was carried out with three substitutions, which were 30% KCl, 50% KCl and 70% KCl(mass fraction). And 100% NaCl group was used as control. The pH, moisture content, water activity, cooking loss, shear force, chromaticity value, protein degradation index, TBARS, viable counts and sensory score of bacon during the manufacturing process of bacon were determined, and the correlations between sensory properties and physicochemical characteristics were also analyzed. Principal component analysis was used to explore the effects of the replacement of KCl on the physicochemical and sensory evaluation of bacon. The results showed that the substitution of KCl decreased the pH value, promoted the moisture content and water activity after baking. Moreover, it reduced the shearing force in the baking and mature one-week stages and improved the cooking loss in the pickling stage. Furthermore, the protein degradation index after the baking stage was promoted and the lipid oxidation (TBARS) in the later mature stage of bacon was reduced. However, it has no significant effect on color value and the total viable counts. Sensory evaluation showed that a high proportion of KCl substitution could affect the flavor and taste of bacon. Pearson correlation and PCA analysisfoundthatthe sensory evaluation of bacon was significantly correlated with pH, water activity and protein degradation index. The 70% replacement of KCl promoted protein degradation and had a negative correlation with sensory evaluation. Therefore, the substitution ratio of KCl should be strictly controlled.
  • Development of microwave pasteurization process for soft-packedAtlantic salmon(Salmo salar)fillet
    HU Leiqi, GUO Changkai, LUAN Donglei
    Food and Fermentation Industries. 2020, 46(9): 185-189. https://doi.org/10.13995/j.cnki.11-1802/ts.023184
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The objective of this study is to develop a microwave pasteurization process for soft-packed salmon fillets. The model food with the same dielectric properties of salmon was used to determine the cold spot location. With the time-temperature profile of the cold spot, the thermal processing level was calculated. The microwave process parameters were adjusted to achieve the target thermal processing level. Target microorganisms were inoculated at the cold spot to verify the bactericidal effect of this process. Results showed that the optimized microwave parameters were: the net power 8 kW, heating for 3 min and holding at 95 ℃ for 5 min, the thermal processing level of salmon was F90=11.5 min. With microwave treatment, the Clostridium sporogenes inoculated in salmon was reduced by 7-lg. In conclusion, with the same processing level, the heating time is shorter than conventional retort process. Compared with conventional retort process, microwave could improve the quality of salmon product and the lethal rate of target microorganism was also higher than that of retort. This research establishes a microwave pasteurization process, which provided technical support for the research of other microwave processing products.
  • Application of composite ultrafiltration membrane in aseptic packagingindustry of beverages
    GAN Yuanying, WU Wenbiao
    Food and Fermentation Industries. 2020, 46(9): 190-194. https://doi.org/10.13995/j.cnki.11-1802/ts.023460
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Elimination of microorganisms is necessary in beverage production. It must be assured that the content of microorganisms in packed beverages meets the requirements of national standards during production and storage. Presently, aseptic packaging is widely adopted. Ultrafiltration is a kind of cold sterilization technique that does not change the nutrients and flavor of the beverage. The aim of this study is to develop a safe and economical aseptic packaging system of beverages. Firstly, a safe, efficient and economical polyvinyl alcohol (PVA)/SiO2 composite membrane was developed using water glass and PVA as raw materials that mixed with different ratios. Then, an aseptic packaging system of beverages was designed and assembled on the basis of the composite membrane prepared. In this system, the medical butyl rubber stopper of packaging bottle was an essential part. Study on the effect of aseptic packaging of beverages under a normal laboratory condition indicated that microbial index of packaged water met the requirements of GB 8537-2018 (National Standard for Food Safety: Drinkable Natural Mineral Water) and that of packaged beer and cocktail wine met the requirements of GB 2758-2012 (National Standard for Food Safety: Fermented and Formulated Wine) respectively. After storing for 28 and 180 days, the results showed that these packaged beverages still met the requirements of national standards. Thus, this kind of aseptic packaging system is suitable for producing clear (transparent) beverages that do not contain nutrients with large molecular weights such as proteins and has good application prospect.
  • Isolation and identification of amino acid-producing bacteria from Stinkymandarin fish and evaluation of its processing characteristics
    ZHAO Bingshu, WANG Mengzhu, CHEN Dandan, SHEN Hongyang, DAI Weichang, LIU Junmei
    Food and Fermentation Industries. 2020, 46(9): 195-200. https://doi.org/10.13995/j.cnki.11-1802/ts.023092
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This study aims at the problems of Chinese traditional Stinky mandarin fish products with poor flavor stability and low safety. The bacteria were culture isolated and the amino acids formed were identified by using thin-layer chromatograph. 10 strains were isolated and isolate L2-2 produced the highest content of free amino nitrogen into the media. It was further identified as Lactobacillus sakei based on 16S rRNA sequence analysis and physiological tests. It had inhibitory activity against Escherichia coli and Staphylococcus aureus. This study provides a theoretical basis for screening amino acid flavor strains that can improve the quality and enhance safety performance of traditional Stinky mandarin fish products.
  • Effects of calcium lactate treatment combined with nano-packaging onstorage quality of Flammulina velutipes
    ZHANG Yu, YUN Jianmin, BI Yang, WANG Ting, LIU Hong
    Food and Fermentation Industries. 2020, 46(9): 201-208. https://doi.org/10.13995/j.cnki.11-1802/ts.023422
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to improve storage quality,the effects of calcium lactate combined with nano-film packaging on the quality of Flammulina velutipes at (2±1)℃ and 80%-90% relative humidity were studied. The fresh F.velutipes was treated by calcium lactate immersion, nano-packaging, and calcium lactate combined with nano-film packaging. After 20-day low-temperature storage, the influence of different treatment methods on the main quality parameters of F.velutipes was analyzed. Results showed that the quality of F.velutipes with different treatments was better than that of the control group. However, the effects of nano packaging and calcium lactate immersion on the quality of F.velutipes were different. Calcium lactate treatment was better than nano-packing treatment in inhibiting cap opening, stipe elongation and delaying the decrease of soluble solid and soluble protein content of F.velutipes. While nano-package treatment was more effective in retarding the decline of whiteness value, reducing the accumulation of malondialdehyde (MDA) and suppressing flavor deterioration of F.velutipes. However, there was no significant difference between calcium lactate treatment and nano-packaging treatment in the maintenance of total phenol content. Calcium lactate treatment combined with nano packaging has kept a good F.velutipes quality including the effectively maintained the whiteness of F.velutipes, reduced the respiratory intensity and the degree of membrane lipid peroxidation. And it could also delay the loss of nutrients. Therefore, calcium lactate combined with nano-film packaging has a synergistic effect on the improvement of the storage quality of F.velutipes.
  • Effects of different packaging materials on the quality of cherry tomato,the water loss and color of the fruit sepal
    ZHAO Huanhuan, ZHOU Hongsheng, HU Huali, LUO Shufen, ZHANG Yingtong, LI Pengxia
    Food and Fermentation Industries. 2020, 46(9): 209-216. https://doi.org/10.13995/j.cnki.11-1802/ts.023237
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To investigate the impact of different packaging films on the shelf life of cherry tomatoes at room temperature, the “Millennium” cherry tomatoes were selected as experimental materials. The cherry tomatoes were packaged with five packaging films, including polyethylene [P1 (film thickness: 20 μm)], polyethylene of low density (P2), polyethylene [P3 (film thickness: 13 μm)], polyvinylidene chloride (P4) and polyvinyl chloride (P5). The sensory qualities of the fruits, the proportion of gases in the packaging, respiration rates and rotting rates of the fruits, weight losses and color of the fruits and sepals, chlorophyll contents of the sepals, and contents of nutrients such as total soluble solid, titrable acid as well as vitamin C of the fruits were analyzed for selecting suitable packaging films for cherry tomatoes. The results showed that P1, P2, P3, P4 significantly kept the quality of cherry tomatoes compared with P5. Furthermore, P1 and P2 showed more significant effects on extending the shelf life due to the formation of high concentrations of CO2 and low concentrations of O2 microenvironment in the package. Besides, P1 and P2 significantly delayed the respiratory rate and rotting rate of the fruits, inhibited the water loss, color change and production of malondialdehyde of fruits and sepal, as well as chlorophyll degradation of the sepal. Meanwhile, P1 and P2 were able to maintain the high level of total soluble solid, titrable acid and vitamin C contents of the fruits. Therefore, P1, P2 packaging films are more suitable for cherry tomatoes, which can provide technical support for their storage and marketing.
  • Effects of harvest maturity on storage properties of Jinlan pomelobased on principal component analysis
    LIN Xiong, LI Hongxiang, ZHANG Yanan, MA Qiaoli, CHEN Jinyin
    Food and Fermentation Industries. 2020, 46(9): 217-224. https://doi.org/10.13995/j.cnki.11-1802/ts.023137
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To obtain the optimal harvesting maturity of Jinlan pomelo, 18 quality indexes of fruits harvested at 158, 173, and 188 days after blooming (maturityⅠ, Ⅱ, Ⅲ) were assayed during 150 days storage, and principal component analysis (PCA) was employed to comprehensively analyze the differences in storage characteristics arising from fruits with three maturities. The results showed that decay incidence and weight loss rate of fruit at maturity III were significantly lower than that of maturity I and II. Citrus color index (CCI) of maturity II and III were significantly higher than maturity I. The total sugar, sucrose, sugar/acid, FRAP of fruit at maturity III were obviously higher than those of fruit at maturity I and II, while total acid, glucose, fructose, citric acid, quinic acid, malic acid, tartaric acid, oxalic acid and ascorbic acid were in reverse; the content of total phenol and DPPH radical-scavenging activity of maturity III were among maturity I and II. PCA analysis showed that a comprehensive quality score of fruit at maturity III was highest among the three maturities during the whole storage, and the highest quality score was acquired by fruits of maturity III at 60 days postharvest. In summary, fruit harvest at 188 days post-bloom (maturity III) performed the best sensory quality and the highest antioxidant activity. The optimum storage period was 60 days.
  • Quality analysis of cooked naked carp under different storage conditions
    LIU Yan, ZHANG Manna, LU Nalin, MENG Siyi, CHE Zhenming, DING Wenwu
    Food and Fermentation Industries. 2020, 46(9): 225-233. https://doi.org/10.13995/j.cnki.11-1802/ts.023281
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Three different storage methods, -120 ℃ of liquid nitrogen spray freezing,-18 ℃ and 4 ℃ of ordinary refrigerator storage were used to study their effect on the quality of cooked naked carp by industrial process during the storage. The total number of colony, pH, TVB-N, color, texture characteristics (hardness, elasticity, chewiness),the odor change were the evaluation indicators. The result showed that the total number of colony, TBA, TVB-N and whiteness decreased gradually with the extension of storage time, while the sensory scores,hardness,elasticity and chewiness increased gradually. Besides, pH values decreased at first and then increased. Taken together, the cooked fish storage at -120 ℃ of liquid nitrogen freezing and -18 ℃ of ordinary refrigerator storage had been kept well until the end of the experiments, whereas that storage at 4 ℃ has already lost its edible value. Within eight days of storage,the odor detection results indicated that the freshness of the fish storage at -120 ℃ of liquid nitrogen was much closer to that of the initial sample.
  • Application of isotope ratio mass spectrometers of δD, δ18O, ＆ δ13Cin the authentication of fresh apple juice
    LEI Jialei, TIAN Dan, XUE Jia, DENG Hong, MENG Yonghong, GUO Yurong
    Food and Fermentation Industries. 2020, 46(9): 234-242. https://doi.org/10.13995/j.cnki.11-1802/ts.022905
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To identify the adulteration of sugar and water in apple juice, the δD, δ18O and δ13C values of water in fresh apple juice (FAJ) and adulterated apple juice(AAJ)were determined by isotope ratio mass spectrometry (IRMS). The results showed that δD and δ18O values of water in FAJ were significantly higher than those of exogenous water in AAJ and the δD, δ18O value was linear with the exogenous water content. Moreover, the δD, δ18O value declined with exogenous water content increased. The δ13C value of sugar component in FAJ showed that the fructose, glucose, and disaccharide content was -25.64‰--26.83‰, -25.01‰--26.36‰, and -22.41‰--23.24‰, respectively. Additionally, the percentage ranges of fructose, glucose and disaccharide in total sugar were 48.84%-52.39%, 14.34%-28.85%, and 10.47%-18.78%, respectively for FAJ, while the oligosaccharides were not detected. But the δ13C value and percentage in total sugar of disaccharide for AAJ were not in the above range. This study implies that the isotope ratios of δD, δ18O, δ13C are different between FAJ and AAJ, and can be used to distinguish the adulteration of fresh apple juice. It also provides an experimental basis for the application of isotope ratio mass spectrometry in the authentication detection of fresh apple juice.
  • Detection of phenyllactic acid in fermented food using two-dimensionalhigh-performance liquid chromatography
    ZHANG Wen, LIN Yikan, HUANG Yuqing, XIE Jiayu, OU Jie, LI Bailin
    Food and Fermentation Industries. 2020, 46(9): 243-249. https://doi.org/10.13995/j.cnki.11-1802/ts.023427
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A two-dimensional high-performance liquid chromatography (2D-HPLC) was established for the determination of phenyllactic acid (PLA) in fermented food. The 2D-HPLC system was: C8 column (100×4.6 mm, 2.7 μm), 0.05% TFA-acetonitrile (87∶13, v/v) as mobile phase with the flow rate of 1.0 mL/min, 30 ℃ of the column temperature, and UV detector detecting at 210 nm. The contents of PLA in five kinds of common fermented food, yogurt, fermented glutinous rice wine, Chinese sauerkraut, pickled cucumber and Cantonese sausage was determined. The accuracy was verified by the recovery rate, and the presence of PLA in the samples was verified by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The results showed that in the above detection conditions, the retention time of PLA was 11 min, the linear relationship were in the range of 0.4-10.0 mg/L, r=0.999 9, LOD 0.16 mg/L, LQD 0.52 mg/L, the relative standard deviations (RSD) of days and intraday were 0.60% and 0.94%, respectively, and the recovery rates were 91.79%-107.37%, with RSD less than 7.5%. The amounts of PLA in samples (pickled cucumber, Chinese sauerkraut, yogurt and fermented glutinous rice wine) were 8.01, 5.05 1.57, 9.08 mg/L, respectively. It has been found that the determination of PLA in food by 2D-HPLC possesses the advantages of high resolution, simple pretreatment, accurate results and high detection efficiency.
  • Detection of water content in Daqu during fermentation usinghyperspectral image technology
    YE Jianqiu, HUANG Danping, TIAN Jianping, HUANG Dan, LUO Huibo, WANG Xin, ZHANG Li
    Food and Fermentation Industries. 2020, 46(9): 250-254. https://doi.org/10.13995/j.cnki.11-1802/ts.023368
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The moisture content in solid fermentation is a key factor for different fermentation stages of Daqu. In order to detect the moisture content and distribution in the fermentation process rapidly and quantitatively, the hyperspectral imaging technology was applied and the back propagation neural network(BPNN) data model was established. According to the hyperspectral data of Daqu fermentation, principle component analysis (PCA) and experimental methods were firstly used to extract the PC1, PC2, PC3, 1 200 and 1 450nm band images corresponding to the water characteristic spectrum during Daqu fermentation, the GLCM algorithm was then used to extract the water texture features, PLSR, BPNN and SVR were finally used to model and predict the water content of Daqu fermentation according to the extracted image texture features, and then select the best prediction model. The results showed that the effect of BPNN and 1 450 nm spectral image texture features on water content modeling and prediction was the best. The training set determination coefficient (R2) and root mean square error (RMSE) were 0.826 9 and 0.033 5, respectively. The prediction set R2 and RMSE were 0.848 4 and 0.028 7, respectively. The results show that the texture information of hyperspectral characteristic spectrum can be used to predict the water content, which provides a theoretical basis for the detection of water content in Daqu fermentation process.
  • An innovative iodine-starch spectrophotometry method forquantitative detection of glucose oxidase
    HUI Yaoyao, ZHENG Fei, WANG Qiannan, AN Xianhui
    Food and Fermentation Industries. 2020, 46(9): 255-259. https://doi.org/10.13995/j.cnki.11-1802/ts.022487
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Many methods, such as titration, electrochemical and continuous spectrophotometry have been developed for measuring the activity of glucose oxidase. However, they are regarded as impractical since they all have large errors in independent repeated experiments and a simple and fast method with better reproducibility and less costs is desperately needed. In this study, an iodine-starch spectrophotometry method for measuring the activity of glucose oxidase was developed. The method used β-D-glucose as the substrate which could be turned into gluconic acid and produce hydrogen peroxide at the same time when the reaction started and an iodine-starch spectrophotometry method was used to measure the content of hydrogen peroxide produced. The results showed that the new developed method had good parallelism within the activity range of 0.1-0.5 U/mL in the measurement system. The average relative deviation was less than 5%, which was within the statistical margin of error. To sum up, this innovative method for measuring glucose oxidase activity is promising in laboratory or industry application for its accurate and stable with good reproducibility and low cost.
  • Determination of trace heavy metal elements in aquatic product by inductivelycoupled plasma tandem mass spectrometry
    LI Aiyang, WU Suyun, LIU Ning, LIU Shuilin
    Food and Fermentation Industries. 2020, 46(9): 260-264. https://doi.org/10.13995/j.cnki.11-1802/ts.023012
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    An analytical method for the accurate determination of multiple heavy metal elements in aquatic product by inductively coupled plasma tandem mass spectrometry (ICP-MS/MS) was established. For the spectral interferences caused by complex matrices in ICP-MS/MS analysis, O2 was introduced into the octopole reaction system (ORS) as the reaction gas in the MS/MS mode. The analyte Cr+, Ni+, and As+ could react with O2 to form CrO+, NiO+, and AsO+, respectively. While interference ions did not react with O2, the O2 mass shift method was used to eliminate the spectral interferences. Using Sc, In, and Bi as internal standard elements, the matrix effect was corrected and the drift of the analysis signal was prevented. The interference free determination of trace heavy metal elements Cr, Ni, As, Cd, Hg, and Pb in aquatic product was realized. The accuracy of the method proposed was evaluated by analysis of scallop composition analysis certified reference material (GBW10024). The detection limits of analytes ranged from 0.85 to 4.28 ng/L. The relative standard deviation (RSD) was ≤4.65%. Thus, ICP-MS/MS operated in the reaction mode was an effective instrumental strategy for overcoming spectral interferences, which allows the accurate determination of multiple heavy metal elements in aquatic product at trace levels.
  • Detection of volatile compounds in re-stewed chicken by GC-IMS
    DU Chao, QI Jun, YAO Wensheng, ZHANG Hao, ZHANG Qingyong, LIU Dengyong
    Food and Fermentation Industries. 2020, 46(9): 265-271. https://doi.org/10.13995/j.cnki.11-1802/ts.022999
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This study evaluated the differences of the volatile compounds in the process of chicken re-stewing by gas chromatography-ion mobility spectroscopy (GC-IMS). In this experiment, 168 chickens were stewed for 20 times, and the flavor of breast and leg meat samples at the 1st, 3rd, 5th, 7th, 10th, 15th and 20th stewed time were determined by GC-IMS. Results showed that a total of 37 volatile compounds and some dimers were identified in chicken samples, including alcohols, ketones, aldehydes, esters, heterocycles, hydrocarbons compounds. And with the increase of stewed times, except for the raw chicken meat, the types and contents of volatile substances (ketones, alcohols, aldehydes) in the seven groups samples increased first and then decreased. Furthermore, after stewing for 15 times, the content of volatile substances in chicken tended to reach a stable state. According to the change of flavor compounds, the fingerprint was constructed to distinguish the chicken samples with different times of stewing. Above results indicated that GC-IMS technology could be used to visualize the volatile flavor compounds in the chicken stewing process, which had a specific theoretical and reagent application value.
  • Determination of fourteen kinds of pesticide residues in Kaite mangoby QuEChERS with UPLC-MS/MS
    TIAN Jinfeng, SHANG Yuanhong
    Food and Fermentation Industries. 2020, 46(9): 272-277. https://doi.org/10.13995/j.cnki.11-1802/ts.023204
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The method for simultaneous determination of 14 kinds of pesticide residues in Kaite mango was developed by QuEChERS with ultra-performance liquid chromatography-triple quadrupole mass spectrometry (UPLC-MS/MS). Ten grams samples were pretreated with an improved QuEChERS method, and then the target analytes were separated on a ZORBAX SB-C18 column with gradient elution using a mobile phase made up of 4mmol/L formic acid solution and methanol. Positive ion of electrospray ionization (ESI) and multiplereaction monitoring (MRM) mode were adopted in MS analysis. The concentration of 14 pesticides showed good linearity in the range of 4.0～200.0 μg/L (r＞0.999). The detection limits between 0.15 and 1.0 μg/kg, respectively. The spiked recovery rates were in the range of 86.5%～103.1%. The relative standard deviation (RSD) was 4.1%～11.5%. This method could meet the requirements for the determination of 14 kinds of pesticide residues in kaite mango.
  • Research progress on pediocins: source, biosynthesis, bacteriostatic mechanismand structure-activity relationship
    WANG Qi, ZHANG Jun, QIAO Xiaoni, HE Zengguo
    Food and Fermentation Industries. 2020, 46(9): 278-284. https://doi.org/10.13995/j.cnki.11-1802/ts.023260
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Pediocins are a group of bacteriocins produced by strains from genus Pediococcus. They have better potential to be used as food preservatives than nisin. Pediocins have some characteristics such as the safety, stability, residue-free natures. Specifically, they are well recognized for the control of Listeria monocytogenes. This paper summarized the source, sequence and structural characteristics of pediocins. Their bacteriostatic mechanism, structure-activity relationship and the core domains and key amino acid residues for bacteriostatic effects were addressed. This review provides a theoretical basis for engineering of pediocins and discusses the application prospects and the issues of pediocins in food preservative usage.
  • Research progress on lactic acid bacteria in production of fermented fish
    HU Jinpeng, WU Manling, SHI Rui, CHEN Lijiao, LIAO Peng, CHENG Wenjian
    Food and Fermentation Industries. 2020, 46(9): 285-289. https://doi.org/10.13995/j.cnki.11-1802/ts.023347
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Lactic acid bacteria (LAB) is a type of anaerobic or facultative anaerobic Gram-positive cocci or bacilli without spores, which can ferment lactose or glucose to produce lactic acid. LABs are widely used in food industry, which can improve food safety, sensory and nutritional properties. LAB can also in effectively prolong the storage period and improve the quality of fermented fish products. In this paper, related research progress was reviewed and summarized, the classification and the biological functions of lactic acid bacteria were introduced, the influence of lactic acid fermentation on the preservation and quality of fermented fish products was analyzed, traditional method fermented fish products were compared with artificial inoculation fermented fish products, and some suggestions were provided as references for the research and application of deep processing of lactic acid fermented fish products.
  • Research progress on “herb-food homology” plant Jiaosu
    RAO Zhi, CHEN Yankun, LIU Bin, XIE Mengzhou
    Food and Fermentation Industries. 2020, 46(9): 290-294. https://doi.org/10.13995/j.cnki.11-1802/ts.023465
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The development of pure natural new health foods has become a new trend, especially the new foods developed using herb-food homologous plants are becoming more and more popular for they are rich in beneficial bacteria and active ingredients. Plant Jiaosu, as a fermented product, is rich in beneficial substances. Plant Jiaosu prepared by using herb-food homologous plants can not only exert the health effect of food, but also improve the special odor and flavor of the product. They combine with the nutrition and health functions of plant Jiaosu, and have become new hotspots in the development of plant Jiaosu in recent years. Based on previous research, this paper reviewed the research progress on the main microorganisms and enzymes, active ingredients, health effects, fermentation processes and other aspects. It will provide some references for the in-depth development and research in this field.
  • Designment and applicability of a talent-training and innovative program andoperational model for Biotechnology major
    ZHU Wenyou, CHEN Wenhao, ZHANG Chao, YOU Ling, HOU Mao
    Food and Fermentation Industries. 2020, 46(9): 295-300. https://doi.org/10.13995/j.cnki.11-1802/ts.023551
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    With the continuous advancements in economic and social transformation and the development of higher education in China, there is an urgent need for regional institutions to train talent for innovative applications. Employing the "collaborative teaching" theory oriented by industry demand and centered on a "three-ability" training program, this study designs a "1+3" talent-training program for bioengineering majors, comprising a gradual and progressive practical curriculum system and a new operational model blending "3+1" and "interactive" pedagogical programs. The training program, implemented in 2016, has shown good results in stimulating autonomous learning in students and promoting their ability to apply innovation. By achieving the stated goals of "strengthening the foundation of general education, consolidating professional theory, enhancing application and practice, and improving innovative ability," it provides a reference for establishing newer systems and models of talent training for other application-oriented majors.
Office Online
Journal Online
Download
More...
News
More...
Notice on "China & Europe Food and Beverage Consumption and Innovation Forum" in Cologne, Germany
Notice on Attending Anuga in Cologne, Germany
Good News | "Food and Fermentation Industry" was successfully selected as the T1 category of the "Cl
基本信息
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: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, 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
Notice Board
Wechat
Visited
    Total visitors: 　
    Visitors of today: 　
    Now online:
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.