25 June 2020, Volume 46 Issue 12
    

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  • Excavation of metabolic pathways for increasing the production of isoprene in Saccharomyces cerevisiae
    CAO Xiaohe, ZHANG Haibo, BAO Wenzhi, LIU Lijuan, XIA Haifeng
    Food and Fermentation Industries. 2020, 46(12): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.023448
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    New genetic engineering strategies that can increase the production of isoprene in Saccharomyces cerevisiae were explored. In order to increase the flux of Acetyl-CoA in the cytoplasm of S. cerevisiae, the genes MPC2, POR2, PDA1 were deleted separately and the vector pESC-His-ispS containing the Populus alba isoprene synthase gene was transformed into the above three knockout mutants respectively and obtaining engineered strains SC1, SC2, SC3. The result showed that SC3 had the best performance in shake-flasks, which was 0.3-fold higher than that of the original strain. To further increase the flux of Acetyl-CoA in the cytoplasm of S. cerevisiae, the 5-phosphate-specific phosphoketolase ( LmPK ) from Leuconostoc mesenteroides and phosphotransacetylase (CkPTA) from Clostridium kluyveri were introduced into △PDA1 strain, obtaining engineered strain SC4. And the vector pESC-His-ispS was transformed into SC4 to obtain pHB1. Subsequently, the vector pESC-His-ispS-EcIDI1 containing the E. coli IDI1 was transformed into SC4 to obtain engineered strain pHB2. The titer of isoprene reached 54 μg/L in pHB2 strain in shake flask fermentation, which was about 1-fold higher than that in the original strain. This study provides new idea for the subsequent research of isoprene production, and also lays foundation for the industrialization of isoprene production in the yeast.
  • Expression and characterization of L-aspartate β-decarboxylase from Acinetobacter radioresistens
    YU Jiayin, ZHAO Ting, LIU Zhongmei, ZHOU Li, ZHOU Zhemin
    Food and Fermentation Industries. 2020, 46(12): 8-13. https://doi.org/10.13995/j.cnki.11-1802/ts.023070
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    L-aspartate-β-decarboxylase (Asd) catalyzes the decarboxylation of L-aspartic acid to produce L-alanine. The enzymatic properties of the Asd enzyme derived from Acinetobacter radioresistens were analyzed to provide a reference for industrial production of L-alanine. The expression plasmid pET28a-ArAsd was constructed and transformed into E. coli BL21 (DE3) to achieve heterologous expression of the ArAsd gene. After purification by affinity chromatography to obtain a pure enzyme carrying the His-tag, the enzymatic properties were studied. And the tolerances of the recombinant bacteria to substrates and products were investigated. The results showed that the specific enzyme activity of the recombinant enzyme was 753 U/mg, and its optimum catalytic temperature and reaction pH were 55 ℃ and 4.5, respectively. It was stable under the condition of 40-45 ℃ and pH 6.0-7.0. The enzyme maintained 70% activity after treated at 45 ℃ for 3 h, and maintained 90% activity after treated at pH 7.0 for 12 h. When the concentration of the product L-alanine exceeded 500 mmol/L, the activity of the recombinant cells was significantly reduced, and the substrate L-aspartic acid could promote the catalytic activity of the recombinant cells. The Asd derived from Acinetobacter radioresistens was expressed in E. coli for the first time. The activity of ArAsd is the highest to date, and it has great potential for the industrial production of L-alanine.
  • Mutation breeding for high-yield exopolysaccharide lactic acid bacteria and evaluation of its probiotic properties
    LU Chengrong, YE Meizhi, SHANGGUAN Wendan, CHEN Song, ZHONG Qingping
    Food and Fermentation Industries. 2020, 46(12): 14-20. https://doi.org/10.13995/j.cnki.11-1802/ts.023807
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    High EPS-producing strains of lactic acid bacteria were screened, and UV mutation was conducted to obtain mutant strains with high yield of EPS. The tolerance of the mutant strains and the original strain to acids, bile salts, artificial simulated gastrointestinal fluid were investigated, and the antioxidant activity of the EPS was determined in vitro. Pediococcus lactis L15 was selected and the EPS yield was 175.88 mg/L, after two rounds of UV mutation, the EPS high-yielding mutant strain L15U2-26 was obtained with the EPS yield of 232.34 mg/L. L15 and L15U2-26 showed strong acid resistance. After 3 h of culture in a pH 3.0 environment, the survival rates were 123.49% and 132.40%, respectively. After treated with 3.0 g/L bile salt medium for 24 h, the number of viable cells decreased from 107 CFU/mL to 105 CFU/mL. After artificial simulated gastric and intestinal fluid treatment, the final viable counts were 104 and 105 CFU/mL, respectively. The clearance rates of L15 EPS at 0.50-8.00 mg/mL on DPPH, ABTS, hydroxyl radicals, and superoxide anions were 18.38%-76.88%, 12.87%-71.79%, 29.70%-44.16%, 8.11%-15.38%, and the clearance rates of L15U2-26 EPS were 17.35%-72.41%, 10.73%-76.25%, 30.94%-49.51%, 13.64%-23.94%, respectively. The results indicated that L15 and L15U2-26 possessed good probiotic functions, providing basis for further research on in vivo activity, and theoretical basis for EPS of lactic acid bacteria as a natural antioxidant.
  • Exploration of factors affecting the in vitro digestion of WPI-CMC oil emulsion
    ZHU Qiaosha, HOU Zhanqun, DUAN Shenglin, MOU Dehua
    Food and Fermentation Industries. 2020, 46(12): 21-28. https://doi.org/10.13995/j.cnki.11-1802/ts.023907
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    In this paper, oil emulsion was prepared using coconut oil, perilla seed oil, olive oil, palm oil, and rice oil as the core material and whey protein isolate (WPI), carboxmethylcellulose sodium (CMC) as the wall material, respectively. An in vitro simulated gastrointestinal tract was used to investigate the effects of different enzyme concentrations, sample loadings, and oil contents on the fatty acid release rate of coconut oil emulsions, and the effects of different lipid types on the release rate and fatty acid composition of emulsion. Results showed that following passage through the simulated mouth and stomach phase, the fatty acid release rate of WPI-CMC stabilized coconut oil emulsion was generally low and stable with the increase in enzyme concentration (0.15-1.5 mg/mL), sample loading and oil content; Following exposure to the simulated small intestinal stage, with higher trypsin concentration came faster fatty acid release and higher release rate of the emulsion; There was a sharp decline in the fatty acid release rate with the increase of sample or oil content; With the increase in oil content, the viscoelasticity of emulsions increased and the fluidity became worse. The emulsions with coconut oil had the highest release level of fatty acid, followed by those with olive oil, palm oil, rice oil and perilla seed oil; The release rate of long-chain triglycerides were slower than medium-chain triglycerides, and long-chain polyunsaturated fatty acids were slower than long-chain monounsaturated fatty acid; Embedding hardly affected the fatty acids composition of the main components in coconut oil, perilla seed oil and olive oil, but it made the proportion of main fatty acids composition of palm oil decrease, and caused certain damage to the main fatty acids composition ratio of rice oil; Release rate of other fatty acids in coconut oil, perilla seed oil and olive oil were higher than polyunsaturated fatty acids. It demonstrated that the enzyme concentrations, sample loadings, oil contents and lipid types significantly affect the digestibility of fat.
  • Physicochemical properties and stability of organic acids/pectin composite system in apple
    REN Jiaqi, LIU Xin, LEI Lin, ZHAO Jichun, ZENG Kaifang, MING Jian
    Food and Fermentation Industries. 2020, 46(12): 29-36. https://doi.org/10.13995/j.cnki.11-1802/ts.023751
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    In order to explore the effect of organic acids contained in apples on the stability of cloudy juice system, based on the types and contents of organic acids in apples, this study explored the effects of different concentrations of malic acid, citric acid, and tartaric acid on the structure with pectin composite systems were investigated by ultraviolet spectrum, Fourier transform infrared spectrum, and scanning electron microscope. To explore the physicochemical properties and stability of the system, monosaccharide composition, pH value, apparent viscosity, particle size, and turbidity retention rate were studied. Results showed that addition of malic acid, citric acid, and tartaric acid had similar effects on the whole system, which could destroy the network structure of pectin,causes pectin hydrolysis and make the pectin surface smooth and the pore structure disappeared. Besides, addition of organic acids significantly reduced the viscosity, particle size, and stability of the system (P<0.05). The research results provide a theoretical reference for improving the processing technology of turbid apple juice products.
  • Physicochemical properties of Trachinotus ovatus myosin under different treatment conditions
    LIU Fangfang, LIN Wanling, LI Laihao, WU Yanyan, YANG Shaoling, HUANG Hui, YANG Xianqing
    Food and Fermentation Industries. 2020, 46(12): 37-43. https://doi.org/10.13995/j.cnki.11-1802/ts.023644
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    This research aims to study the effects of rinsing, grinding, and different heating temperatures on the degeneration and accumulation of myosin in gold carp, so as to provide a theoretical basis for deep processing of gold carp. The raw materials, the rinsed surimi, the ground surimi myosin were extracted respectively, and the ground surimi’s myosin was heated at 30, 40, 50, 60, 70 and 90 °C for 30 min respectively to determine the muscles under different treatment conditions. The basic physicochemical indexes such as turbidity, solubility, sulfhydryl group, disulfide bond and surface hydrophobicity were determined, and the secondary structure changes of myosin were studied by infrared spectroscopy to explore the process of denaturation and aggregation of golden carp myosin. The results indicated that myosin turbidity and solubility basically showed opposite trends, and rinsing reduced myosin turbidity, and heating increased myosin turbidity, reaching a maximum at 90 ℃; The total sulfhydryl group decreased continuously during the entire processing process, and the disulfide bond showed a completely opposite trend; Rinse and low-temperature heating will significantly increase the active sulfhydryl group, while grinding and high-temperature heating (above 60 ℃) will reduce the active sulfhydryl content; After rinsing, the content of β-fold and random curl decreased slightly, the α-helix increased slightly, and the β-turn had no obvious change. The relative content of the random coil structure of ground surimi was reduced by 4%, while β-turn angle was increased by 3% and 2%, respectively. The effect of heating on the myosin structure was complicated. The unwinding of the α-helical structure mainly formed β-turn and irregular curl when being heated at 40 ℃, while being heated at 90 ℃, the β-fold content in the secondary myosin structure reached 52.87%. In conclusion, golden carp myosin tends to aggregate and mainly form β-sheet structure when being heated at high temperature. It is expected to provide references for the processing of golden carp surimi.
  • Effect of reactive oxygen species on yak meat AMPK pathway, glycolysis and meat quality during postmortem aging
    ZANG Lei, MA Jibing, HAN Ling, YU Qunli, SONG Rende, SHI Hongmei, KONG Xiangying
    Food and Fermentation Industries. 2020, 46(12): 44-50. https://doi.org/10.13995/j.cnki.11-1802/ts.022584
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    In order to study the effect of adenosine 5′-monophosphate-activated protein kinase (AMPK) pathway inducted by reactive oxygen species on glycolysis and meat quality during postmortem aging, the changes of AMPK cascade reaction, glycolysis metabolism and meat quality in Yak longissimus dorsi muscle injected with H2O2, NAC (reactive oxygen species scavenger) and H2O2 + Compound C (AMPK inhibitor) were measured. The results showed that the concentration of Ca2+ in cytoplasm was significantly increased by ROS at the early postmortem aging (P<0.05). At 6-24 h, CaMKKβ activity and AMPK activity of yak meat in the H2O2 group were significantly higher than those in the NAC group (P<0.05). At 12-48 h, the activity of pyruvate kinase in the H2O2 group was significantly higher than that of the other groups (P<0.05), resulting in significantly higher accumulation of lactic acid in the H2O2 group than that in the NAC group and the AMPK inhibitor group (P<0.05), and lower ultimate pH value than that in the NAC group and the AMPK inhibitor group (P>0.05). The shear stress in the H2O2 group was significantly lower than that in the other groups (P<0.05), and the cooking loss in the NAC group was significantly lower than that of the other groups (P<0.05). In conclusion, ROS can accelerate muscle glycogen degradation, decrease pH value and promote glycolysis metabolism by inducing AMPK pathway during postmortem aging. ROS can improve meat tenderness through AMPK pathway. Removal of ROS can significantly improve the water holding capacity of meat.
  • Stability and antioxidant properties of red pigments produced by Talaromyces atroroseus
    LI Zhe, YANG Shuzhen, ZHANG Meihong, LIU Hanhan, PENG Litao
    Food and Fermentation Industries. 2020, 46(12): 51-56. https://doi.org/10.13995/j.cnki.11-1802/ts.023390
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    The filamentous fungus Talaromyces atroroseus was used to produce red pigments by static fermentation in potato dextrose water. Properties of the red pigments were measured and analyzed, including spectral absorption characteristics, stability and antioxidant activity. The results showed that the red pigment had the maximum absorption at 510 nm, with the color value reaching 363.2 U/g. The pigments were stable below 50 ℃, but rapidly faded at 70 ℃;the pigments had an excellent pH stability and resistant to visible light, but were sensitive to UV light, with the retention rate of 58.4% after 2.5 hours of UV irradiation. Fe3+、Cu2+、and Al3+ had certain fading effects on the pigments, and the color values of the pigments could be increased by Fe2+ and Pb2+ to some extent, while other metal ions had no significant impact. The pigments were resistant to H2O2, while Na2SO3 showed enhancements on the pigments. Common concentration of food additives (NaCl, glucose, citric acid, malic acid, benzoic acid) were compatible with the stabilities of the red pigments. At the concentration of 2 mg/mL,the scavenging abilities of red pigments against DPPH and hydroxyl radicals reached 71.32% and 81.59%, respectively, compared to 70.76% and 82.73% of those of BHT at the same concentration, and the total reducing power of the red pigments was 70.76% to that of BHT. The above results showed that the red pigments produced by T. atroroseus have excellent stabilities and antioxidant activities, indicating great potential as natural pigments.
  • Effect of ginger extract on sweet potatoes with soft rot disease in room temperature logistics and its mechanism
    LIU Jin, ZHANG Hongcui, CHENG Sheng, HE Xinyao, ZHANG Min
    Food and Fermentation Industries. 2020, 46(12): 57-65. https://doi.org/10.13995/j.cnki.11-1802/ts.023379
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    Ginger extract with a volume fraction of 25%,50% and 100% was used to carry out in vitro and in vivo experiments on Rhizopus stolonifer, a pathogen of soft rot, to explore the effect of ginger extract on soft rot of sweet potatoes under room temperature logistics conditions, so as to solve the problem of soft rot of sweet potatoes under room temperature logistics conditions. The results showed that ginger extract could inhibit the mycelia growth, spore germination and spore bud tube growth of Rhizopus stolonifera in vitro culture test, and the higher the volume fraction, the better the effect. In vivo experiment, ginger extract can increase the activity of polyphenol oxidase (PPO), peroxidase (POD), superoxide dismutase (SOD), peroxidase (POD), superoxide dismutase (SOD) and phenylalamine ammonia-lyase (PAL) and inhibit the activity of catalase (CAT) and ascorbate peroxidase (APX) while maintaining the higher content of total phenol and flavonoids in sweet potatoes, which effectively reduced the incidence of soft rot in sweet potatoes. To sum up, ginger extract could not only directly inhibit the growth of Rhizopus stolonifer, but also resist the invasion of microorganisms by regulating the physiological changes of sweet potatoes, and inhibit the occurrence of soft rot, and the higher the volume fraction, the better the effect.
  • Purification, antioxidant activity and structure of Enteromorpha prolifera polysaccharides
    WANG Ye, LOU Yongjiang, GONG Fangfang, CHEN Shumin, ZHANG Yuqi, LIU Yingdan, MENG Tianyu, LI Yongyong
    Food and Fermentation Industries. 2020, 46(12): 66-72. https://doi.org/10.13995/j.cnki.11-1802/ts.023124
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    In order to explore the structure and antioxidant activity of Enteromorpha prolifera polysaccharides (EPP), the extraction process of Enteromorpha prolifera polysaccharides was optimized by orthogonal experiment using Zhejiang Xiangshan Enteromorpha prolifera as raw material. The polysaccharide was separated and purified by DEAE-52 cellulose column, and its structure was characterized by Fourier transform infrared spectroscopy (FTIR). The results show that Enteromorpha prolifera polysaccharides has the best extraction effect under the conditions of 30~40 mesh crushing, 90 min extraction time, 60 ℃ extraction temperature and 30∶1 ratio of liquid to solid, and the extraction rate is 16.34%. The crude polysaccharide of Enteromorpha prolifera is separated and purified to obtain three components EPP-1, EPP-2 and EPP-3, and their molecular weights are measured by gel permeation chromatography (GPC) to be 121, 164 and 162 ku, respectively. Based on infrared analysis, EPP-1, EPP-2 and EPP-3 are pyran polysaccharide. EPP-2 may be acidic polysaccharide containing with β-D- glucopyran and protein complex. EPP-3 may be acidic polysaccharide containing with β-D- glucopyran. The results of this study can provide some basic basis for the comprehensive utilization of Enteromorpha prolifera as well as its application in medicine and functional food industry.
  • Isolation, purification, structural characterization and antioxidant activity of polysaccharide from Zingiber officinale Roscoe
    SONG Lili, WEN Ge, HUO Shanhao, HU Xiaolong, PENG Hui
    Food and Fermentation Industries. 2020, 46(12): 73-79. https://doi.org/10.13995/j.cnki.11-1802/ts.023519
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    The polysaccharide was extracted from Zingiber officinale Roscoe through complex enzymatic hydrolysis combined with hot-water extraction and subjected to Sevage deprotein, dialysis, ethanol precipitation, DEAE-52 cellulose ion-exchange column chromatographic analysis and Sephadex G-100 column chromatographic analysis, and the antioxidant activity in vitro was further studied. Results showed that the polysaccharide of Zingiber officinale did not contain impurities such as nucleic acid and protein. The polysaccharide had a typical characteristic absorption peak of polysaccharide, which was β - pyran type polysaccharide with a triple helix structure. The polysaccharide had thermal stability and its molecular weight was (3.72±0.23)×105 Da. Results of antioxidant activity in vitro showed that the highest scavenging capacity against hydroxyl radicals, superoxide radicals, ABTS and DPPH was (65±2)%, (37±3)%, (96±4)% and (83±3)%, respectively, which had a good antioxidation activity in vitro. This study provides a theoretical basis for the exploitation and utilization of Zingiber officinale, and provides the research basis for the development of Zingiber officinale polysaccharide in the field of functional food and medicine.
  • Nutritional value, antioxidant activity and starch digestibility of five triticale varieties
    LI Hua, MA Danni, WU Yinghan, XU Tongcheng, ZONG Aizhen
    Food and Fermentation Industries. 2020, 46(12): 80-86. https://doi.org/10.13995/j.cnki.11-1802/ts.023693
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    To promote their application in the diet of patients with chronic diseases such as diabetes, the contents of basic nutrients and active ingredients, antioxidant activity, and in vitro starch digestibility of five triticale varieties from Agriculture University were analyzed. The results showed that except the contents of starch and amylopectin, other indexes were significantly different among these triticale varieties. No.2201 had the highest contents of protein and total dietary fiber (20.09% and 14.11%, respectively), and the highest scavenging abilities against DPPH and ABTS radicals and ferric iron-reducing power (2.525 mmol TE/kg, 6.906 mmol TE/kg, and 0.535 mmol TE/kg, respectively). The free and bound phenolic contents of the triticale varieties were 0.57-0.68 and 0.53-0.57 mg GAE/g, respectively. No.3685 had the highest content of total flavonoids (3.35 mg RE/g). Although the contents of amylose and resistant starch of No.2201 were significantly lower than those of No.2202 and No.H-02, its estimated glycemic index was 47.53 (with no gelatinization) and 74.23 (with gelatinization), significantly lower than that of the latter. In terms of the antioxidant activity and ability to raise blood glucose, it is more suitable for further study on No.2201 for the diet of patients with chronic diseases such as diabetes.
  • Regulation of the gastrointestinal microbiota by cobalt porphyrins via simulated colonic fermentation
    FENG Xiao, BAO Xuan, XIANG Shasha, SHEN Yubiao, YING Xuanyu, YING Jian, JI Wei, ZHU Xuan
    Food and Fermentation Industries. 2020, 46(12): 87-94. https://doi.org/10.13995/j.cnki.11-1802/ts.023595
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    This study aimed to analyze the effects of methylcobalamin and cyanocobalamin on gastrointestinal microecology in an optimized model of multistage continuous colonic fermentation. An in vitro simulated colonic fermentation model was established by optimizing the culture media via an orthogonal experimental design (OED) method. This model analyzed various gases supplemented to the fermentation system via comparative experiments and determined the stability of the microbial community structure with an electronic nose. After adding methylcobalamin and cyanocobalamin separately into the optimized model, the fermented broth samples were harvested for 16S rRNA sequencing, determining enzymatic activities, and measuring short-chain fatty acid (SCFA) levels to investigate the regulatory effects of these two cobalt porphyrins on the gastrointestinal microbiota. The results revealed that both methylcobalamin and cyanocobalamin reduced the alpha-diversity of the gastrointestinal microbiota. Cyanocobalamin significantly increased the relative abundance of bacteria associated with inflammation and cancer, whereas methylcobalamin increased the abundance of butyrate-producing enteric bacteria. Besides, our results also revealed that starch digestion was promoted and inhibited by cyanocobalamin and methylcobalamin, respectively. Both cobalt porphyrins promoted the metabolism of lipid, terpenoids, and polyketides as well as the degradation of exogenous substances and inhibited the synthesis of secondary metabolites such as the transcription factors, the ATP-binding cassette transporters (ABC transporters), DNA repair and recombination (DRR) proteins, nitrogen metabolism, and the phosphotransferase system. Additionally, cyanocobalamin exhibited greater inhibitory effects than those by methylcobalamin. This study suggests that different cobalt porphyrins may have different effects on the human gastrointestinal microbiota, and methylcobalamin is more beneficial for the human gastrointestinal health.
  • Effect of the mixture of mulberry leaf powder and konjac flour on the whole intestine and its proteinase activities of old mice with high beef protein diet
    DENG Liling, LUO Jinhua, ZHANG Qi, ZHONG Geng
    Food and Fermentation Industries. 2020, 46(12): 95-101. https://doi.org/10.13995/j.cnki.11-1802/ts.023395
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    In order to provide reference for improving the dietary digestibility of high beef protein in old mice, the effects of the mixture of mulberry leaf powder with konjac flour (hereinafter referred to as "compound powder") on the whole intestine structures and proteinase activities were investigated. The 15-month-old BALB/c mice were used as the experimental animals, AIN-93M standard feed as diet for negative control group (NC, gavaged with normal saline), AIN-93M with beef protein content of 50% for blank control group (BC, gavaged with normal saline) and other groups. And Jianwei Xiaoshi tablet (Jiangzhong brand) was ground and gavaged as the positive control group (PC). Applying different dosage of compound powder gavage (high dose group (HD), middle dose group (MD), and low dose group (LD)), the whole intestinal tissue measurement technology was used to explore the effect of compound powder on small intestine (duodenum, jejunum, ileum) and large intestine (cecum, rectum, colon) of old mice. The enzyme-linked immunosorbent assay (ELISA) was used to determine the activity of key enzymes (trypsin, enteropeptidase) in intestinal protein digestion. The results showed that high beef protein diet was harmful to the structure of intestine, while compound powder and Xiaoshi tablet could alleviate the damage. The old mice had stress response to high protein diet, which stimulated the activity of protein digestive enzyme to increase significantly, while the compound powder was gentle in stress response, significantly reduced the activity of protease, and showed a dose-dependent relationship. Therefore, the intestine damage of old mice by high beef protein diet could be improved by the compound powder. The compound powder can reduce the activity of protein digestive enzyme in high protein diet and the burden of the body. The mechanism of alleviating the activity of intestinal protease without reducing the digestibility of protein needs further study.
  • Immune regulation and antioxidant activity of raspberry pulp polysaccharide through type 1 diabetic rats
    TIAN Wenhui, YANG Yongjing, WU Yun, CHEN Wei
    Food and Fermentation Industries. 2020, 46(12): 102-108. https://doi.org/10.13995/j.cnki.11-1802/ts.023340
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    The type 1 diabetic rats were used to investigate the immune regulation and antioxidant activity of raspberry pulp polysaccharide (RPP). The results showed that the RPP could significantly lower blood glucose of diabetic rats induced by streptozotocin (STZ), maintain their weight and restore the damaged islet in diabetic rats via significantly decreasing the concentration of CD4, CD8, TNF-α, IFN-γ, IL-2, IgA, IgG, IgE and IgM, increasing the activities of SOD and GSH-PX in serum and pancreas of diabetic rats and reducing the content of MDA. In summary, RPP can improve the damage of islet β cells, showing a good activity in the treatment of type 1 diabetes.
  • Functional activity comparison of silkworm chrysalis and soybean fermentation broths produced by Bacillus natto
    LU Meishan, ZHU Beiwei, FU Yun, LIU Xiaoling
    Food and Fermentation Industries. 2020, 46(12): 109-115. https://doi.org/10.13995/j.cnki.11-1802/ts.023739
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    Silkworm chrysalis is a “new food source” in China, and also the only insect-derived food material. In this study, we fermented silkworm chrysalis, a silk reeling byproduct, using Bacillus natto, and then examined the biological activity of the fermentation product, aiming to explore new functions and values of silkworm chrysalis. The results showed that silkworm chrysalis was rich in protein and fat, and its amino acid composition was similar to that of soybean. Moreover, the growth curve of Bacillus natto was highly similar in both media (soybean and silkworm chrysalis). The fermentation broth of the boiled silkworm chrysalis had higher antioxidant activity than that of fresh silkworm chrysalis, with an ABTS clearance rate reaching 96.8% after 32 h of fermentation; however, its antilipemic and anticoagulant activities were lower. Both types of silkworm chrysalis fermentation broths had superior anti-oxidant, antilipemic, and anticoagulant activities compared to the soybean fermentation broth. Among these properties, silkworm chrysalis fermentation broths exhibited binding rates above 75% to three types of cholic acid after 32 h of fermentation. In conclusion, the Bacillus natto fermentation product of silkworm chrysalis showed significant advantages. Our study highlights an important method for the high value utilization of silkworm chrysalis.
  • Identification of a Bacillus amyloliquefaciens strain using a phylogenetic tree based on 16S and gyrB gene sequences
    FU Qi, LIN Junjie, FENG Yadong, XIAO Yujuan
    Food and Fermentation Industries. 2020, 46(12): 116-120. https://doi.org/10.13995/j.cnki.11-1802/ts.023253
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    To identify bacteria with highly similar conserved sequences, 16S rDNA cannot provide adequate resolution for comparative sequence analysis; therefore, more DNA sequences and analysis models are required for classification. To develop a rapid identification method, phylogenetic trees based on 16S and gyrB gene sequences were investigated. A strain of Bacillus sp. HX2016004 producing amylase was isolated from soil, and the 16S and gyrB genes of the strain were amplified with universal primers and sequenced. Using BLAST in Genbank, other strains with similar 16S and gyrB genes were selected. Phylogenetic trees based on 16S and gyrB genes were constructed using PAUP* 4.0. In the tree constructed using sequences of both 16S and gyrB genes, strains belonging to the same species were clustered, and the classification structure was accurate. The isolated strain polymerized with Bacillus amyloliquefaciens in the phylogenetic tree. Physiological and biochemical tests verified that the strain belongs to the species B. amyloliquefaciens. Thus, the identification of HX2016004 of B. amyloliquefaciens obtained by the construction of a phylogenetic tree based on the combination of 16S and gyrB genes was accurate, rapid, and simple. Through the analysis of strains with known sequences of 16S and gyrB in Genbank or EZBiocloud, the method was proved to be generally applicable to the identification of Bacillus amyloliquefaciens.
  • Isolation, identification and phylogenetic analysis of exopolysaccharide-producing Gluconobacter
    PEI Fangyi, MA Yanshi, CHEN Xue
    Food and Fermentation Industries. 2020, 46(12): 121-126. https://doi.org/10.13995/j.cnki.11-1802/ts.023654
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    Gluconobacter strains with exopolysaccharide-producing ability were isolated from the fermentation broth of strawberry. These strains were identified by physiological, biochemical and molecular methods. Meanwhile, the phylogenetic trees were conducted by Neighbor-Joining and Maximum-Parsimony method to determine strain homology and species level. Two high-yield strains were identified as Gluconobacter kondonii, Gluconobacter frateurii naming G. kondonii PFY-7 and G. frateurii PFY-8, respectively. Their exopolysaccharides (EPS) production were (22.93±0.61) g/L and (23.81±0.51) g/L, respectively.
  • Influence of selenium on the quality of Cabernet sauvignon wine grape fruits
    ZHU Juanjuan, MA Haijun, LI Min, DU Meng, TIAN Tingting
    Food and Fermentation Industries. 2020, 46(12): 127-133. https://doi.org/10.13995/j.cnki.11-1802/ts.023050
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    Cabernet sauvignon wine grape (Vitis viniferal L.) were selected as the research material. By spraying sodium selenite in the field, the influences of different concentrations of selenium on wine grape fruit quality were investigated through monitoring total sugar, reducing sugar, soluble solids, titratable acid, pH, total phenol, total flavanol, anthocyanin content and mineral element content of the fruit during development period, as well as determining the DPPH free radical scavenging activity and ABTS free radical cation scavenging activity and total reducing power of wine grapes. The results showed that selenium had a significant positive effect on the contents of total sugar, reducing sugar, soluble solids, P, Cu, Mn, and Mg elements, and the total reducing power, DPPH radical scavenging activity and ABTS radical scavenging activity in berries with the process of fruit maturity, but had no significant effect on pH value, K, Zn, Fe, Ca, N-NH3, N-NO4 and S elements in fruits. The influence of selenium on titratable acid content and phenolic substances content in seeds, skins and flesh varied with different selenium concentrations. The contents of total phenols and Mn were the highest in Se10 treatment, the content of total flavanols was the highest in Se25 treatment, the contents of reducing sugar, titratable acid and anthocyanin and the reducing ability and ABTS free radical scavenging activity were the highest in Se50 treatment, and the contents of total sugar, soluble solids, P, Cu, and Mg and the scavenging activity of DPPH free radical were the highest in Se75 treatment. The grey system relational degree was adopted to make comprehensive evaluation of fruit quality. The indicators with significant differences among different treatments were selected for grey relational degree analysis. The weighted relational degree of physicochemical characteristic in wine grapes was the highest in Se50 treatment. Thus, the fruit quality is the best when 50 mg/L sodium selenite was sprayed on the leaves.
  • Analysis of ethyl carbamate and biogenic amine production in dry red Ningxia Cabernet Sauvignon wine
    ZHANG Yisheng, ZHANG Huiling, XUE Yixuan, GUO Xiaomeng
    Food and Fermentation Industries. 2020, 46(12): 134-139. https://doi.org/10.13995/j.cnki.11-1802/ts.022792
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    The effects of different yeasts and the same yeast under different conditions on wine fermentation were analyzed using high-performance liquid chromatography. Additionally, we evaluated the effects of different fermentation conditions on the production of ethyl carbamate and biogenic amines in Cabernet Sauvignon wine. In general, under different fermentation and processing conditions, high temperatures and large inoculation amounts caused an increase in ethyl carbamate production; However, biogenic amine production was less affected. We observed that the alcohol content of dried wine increased due to its high sugar concentration. Eventually, the contents of ethyl carbamate and biogenic amine also increased. At the final stage of malolactic fermentation, ethyl carbamate and biogenic amine contents were found to increase with the increase in temperature and inoculation amount. In summary, this study provides data and theoretical support for the detection of ethyl carbamate and biogenic amines in wine.
  • Physicochemical and gel properties of pectin from passion fruit peel
    LI Ying, ZHOU Rongchi, LIU Xialei, LIANG Yuehuang, LUO Zhengcheng, WANG Meizhen
    Food and Fermentation Industries. 2020, 46(12): 140-146. https://doi.org/10.13995/j.cnki.11-1802/ts.023269
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    The physicochemical properties and chromatic aberration of passion fruit pectin were compared with that of commercial citrus pectin. Fourier transform infrared spectroscopy was analyzed, texture properties were measured, and the effects of mass concentration of pomegranate peel pectin, sucrose addition, pH, temperature, and metal ion type on the gel strength and water holding capacity of passion fruit pectin were also discussed. The results showed that the pectin color of passion fruit peel was yellow-brown. After physical and chemical properties measurement and infrared spectrum analysis, all indexes of passion fruit peel pectin meet national standards. The degree of esterification and galacturonic acid were (66.46±0.41)% and (81.99±1.54)% respectively, which belongs to high-ester pectin. After adding passion fruit peel pectin, the gel texture properties were improved. Gel strength and water holding capacity were positively correlated with pectin mass concentration in passion fruit peels. With the increase of sucrose mass concentration, temperature and pH, the pectin content increased at first and then decreased. Adding Ca2+ and Cu2+ during the gelation process could improve the gelation properties of passion fruit pectin.
  • Preparation and characterization of nano-SiO2/gum Arabic film
    FAN Fangyu, ZHANG Rui, YANG Zongling, LI Han, CHEN Qiaowen
    Food and Fermentation Industries. 2020, 46(12): 147-152. https://doi.org/10.13995/j.cnki.11-1802/ts.023918
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    In order to develop a new edible packaging material, the composite film of the nano-SiO2/ gum Arabic were prepared. The physical properties of the composite film with different amount of nano-SiO2 were studied, and the microstructure of the composite film was analyzed by scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and differential scanning calorimetry (DSC). The results showed that the composite film had the lowest permeability, the highest tensile strength and the lowest elongation at 0.25 g nano-SiO2 per 10.00 g gum Arabic, and the transmittance decreased with the increase of nano-SiO2. SEM analysis showed that the surface was smooth when the amount of nano-SiO2 was less than 0.25 g. FTIR and XRD analysis showed that nano-SiO2 could enhance the hydrogen bond in the composite film and improve the mechanical properties of the composite film. DSC analysis showed that nano-SiO2 could improve the melting temperature of the composite film. The highest melting temperature was 118 ℃ at 0.25 g of nano-SiO2.
  • Expression of β-cyclodextrin glucosyltransferase from Paenibacillus campinasensis SK13.001 in Escherichia coli and the optimization of reaction conditions
    YAO Xiaolin, ZHANG Tao, JIANG Bo
    Food and Fermentation Industries. 2020, 46(12): 153-157. https://doi.org/10.13995/j.cnki.11-1802/ts.023621
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    Using Paenibacillus campinasensis SK13. 001 genome as a template, a gene encoding β-cyclodextrin glycosyltransferase (β-CGTase) was obtained by PCR amplification. The gene fragment was cloned into the expression vector pET-22b (+), and transformed into Escherichia coli BL21 (DE3). After fermentation, the cyclization activity of the enzyme was 15 U/mL. The reaction conditions for the conversion of starch to cyclodextrin by this enzyme were optimized by single factor experiments. The results showed that using 30 g/L corn starch (mass fraction) as the substrate, pH 7. 0 phosphate buffer as the reaction solution, adding 5 U/g dry starch of this enzyme, reacted at 55 ℃ for 8 h, the conversion rate of cyclodextrin reached 45. 63%. The mass ratio of three cyclodextrins was α∶β∶γ=7∶75∶18. By optimizing the process conditions of the enzyme reaction, it provides an approach for the industrial production of cyclodextrin.
  • Effects of different sterilization pretreatments on the quality of freshly peeled shrimps (Litopenaeus vannamei) during refrigerated storage
    ZHANG Xi, LAN Weiqing, Dilifeila·KUERBAN, ZHANG Junjie, ZHAO Panpan, LIU Jiali, XIE Jing
    Food and Fermentation Industries. 2020, 46(12): 158-165. https://doi.org/10.13995/j.cnki.11-1802/ts.023557
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    The current research aims to investigate the effects of different sterilization pretreatments on the quality of vacuum-packed freshly peeled shrimps (Litopenaeus vannamei) during refrigerated storage. Peeled shrimps were immersed in slightly acidic electrolyzed water (SAEW), ozonated water (OW) and nitrogen-filled micro/nano-bubble water (NMW) for 10 min respectively with distilled water (CK) as control. Samples were drained and vacuum packed, then stored in a refrigerator at (4±1) ℃. Microbial index (total viable counts, TVC), physiochemical indexes (pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), color difference) and sensory evaluation were measured at two days interval, and low-field nuclear magnetic resonance (LF-NMR) technique was also used to analyze the water migration of peeled shrimps with different sterilization pretreatments during refrigerated storage. The results showed that TVC of SAEW, OW and NMW group were lower than that of the CK group. Among them, SAEW could inhibit the growth and reproduction of bacteria significantly (P<0.05). Different sterilization pretreatments could delay the increase of TVB-N, TBA value, maintain the color, better sensory quality and water content of samples during refrigerated storage, and SAEW treatment has the best effect among them. Compared with the CK group, OW and SAEW treatments have better sterilization effects, keep the better quality and prolong the shelf life of freshly peeled shrimps (Litopenaeus vannamei) for another 2-4 days, which could be used for pretreatment before storage.
  • Variation of nutrients and flavors in the fermentation process of traditional sour porridge
    GUO Haoxiang, Mandlaa, REN Yuting, HAO Yuan, SUN Ziyu, CHEN Zhongjun
    Food and Fermentation Industries. 2020, 46(12): 166-172. https://doi.org/10.13995/j.cnki.11-1802/ts.023123
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    In this study, the variation of nutrients and flavors in the fermentation process of traditional sour porridge were investigated by the determination of physicochemical parameters, and electronic tongue and electronic nose analysis. The results showed that pH and the concentration of total sugar decreased, the concentration of total acid, protein and eight kinds of vitamins increased, and the concentration of fat remained constant during the fermentation process of the traditional sour porridge. The highest concentration of niacinamide, vitamin B6, vitamin B5, vitamin B12, vitamin C, folic acid, vitamin B2 and biotin was 3.51 μg/mL (24 h), 3.57 μg/mL (24 h), 59.99 μg/mL (18 h), 190.14 μg/mL (30 h), 78.15 μg/mL (30 h), 546.30 μg/mL (18 h), 81.63 μg/mL (30 h) and 1 132.67 μg/mL (24 h) respectively during the fermentation process. The results of electronic tongue and electronic nose showed that the value of saltness, umami and W1S (alkanes) of sensor 6 decreased gradually, while the value of sour and astringency and W5S value of sensor 2 increased during the fermentation process. In addition, there were significant correlations between pH/total acid and the nutrients and flavors (P<0.05). Based on the above, the nutritional components of sour porridge were greatly improved by fermentation. The flavor of sour porridge was sour and astringent and the volatile compounds such as alkanes, inorganic sulfides, nitrogen oxides, alcohols, aldehydes and ketones increased after fermentation. This research provides theoretical support for further development of sour porridge.
  • Dynamic changes of flavor substances during Kefir fermentation
    GULJAMAL·Aisa, XING Jun , MA Long, LI An, ZHANG Rui
    Food and Fermentation Industries. 2020, 46(12): 173-178. https://doi.org/10.13995/j.cnki.11-1802/ts.023537
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    In order to explore the change of flavor substances in the Kefir fermentation process, Kefir collected from Altay region was used as the experimental raw material. Kefir grains were separated and cultured, and then inoculated into sterilized milk. Headspace-gas chromatography-mass spectrometry (HS-GC-MS) was used to detect the dynamic change of flavor substances during fermentation. There were about 174 volatile flavor substances in the whole fermentation process. The flavor substances in Kefir were mainly six categories: acids, esters, ketoaldehydes, hydrocarbons, alcohols and others. During the fermentation process, the acid content increased first, and then decreased and increased. And the ester compounds showed the trend of increasing and then decreasing, while the hydrocarbons and ketone aldehydes did not change significantly. This article aims to provide data support for quality control and flavor improvement of the traditional Kefir.
  • Effects of different thermal processing methods on muscle protein and quality of Trachinotus ovatus
    XIONG Tian, WU Yanyan, CHEN Shengjun, HU Xiao, YANG Xianqing, WANG Yueqi, YANG Shaoling
    Food and Fermentation Industries. 2020, 46(12): 179-185. https://doi.org/10.13995/j.cnki.11-1802/ts.023824
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    To study the effect of thermal processing methods on fish muscle protein and quality, various indicators, such as moisture content, weight loss rate, the protein composition, total sulfhydryl content of myofibrillar proteins, SDS-PAGE and amino acid composition in fresh, steamed, fried, microwaved and baked Trachinotus ovatus were measured and analyzed. The results showed that the four thermal processing methods had great destructive effects on muscle protein and the quality of Trachinotus ovatus. The total protein content in the unit weight sample was baked group > fried group > microwaved group > steamed group, which was negatively correlated with the moisture content in the muscle. The proportion of salt-soluble protein and water-soluble protein in the protein components of steamed fish meat was higher, and the appearance and structure of the fish meat were the most intact. The microwaved group had the strongest destruction effect on myofibrillar proteins, and the microwaved fish meat was more conducive to human digestion and absorption. After baking and frying, the non-protein nitrogen content and taste amino acid content of Trachinotus ovatus muscle were the highest, and the flavor was better than the other two groups.
  • Structural changes of sarcoplasmic protein during the processing of western-style smoked ham
    HU Ke, CHANG Rui, ZHU Qiujin, TANG Pengyu, LIU Chunli, SONG Li, DENG Li, HU Ping, HE Laping, ZENG Xuefeng, YE Chun
    Food and Fermentation Industries. 2020, 46(12): 186-192. https://doi.org/10.13995/j.cnki.11-1802/ts.022892
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    In order to investigate the structural changes in processing of western-style smoked ham and properties of sarcoplasmic protein, the sarcoplasmic protein of different processing operations was extracted. The total sulfhydryl content, surface hydrophobicity, Flourier transform infrared spectroscopy, ultraviolet spectroscopy, intrinsic fluorescence spectra were used to discuss the change of chemical forces and the structure of sarcoplasmic protein during the processing operations of western-style smoked ham. The results showed that the total sulfhydryl content of sarcoplasmic protein decreased gradually and then increased rapidly, the lowest in the chopping and the highest in the poaching. The surface hydrophobic of the sarcoplasmic protein first decreased slightly, then increased and gradually decreased, the highest in the vacuum rolling and the lowest in the poaching (P<0.05). The secondary structure and tertiary structure of sarcoplasmic proteins during the processing were changed, especially in the vacuum rolling, which made residues of protein exposed to the surface. The microenvironment of the protein changes, which was beneficial to the combination of protein and flavor. The chemical interaction of protein and the structure of sarcoplasmic protein in different processing stages of western-style smoked ham have changed significantly, which can guide the application of smoked liquid in the processing of western-style smoked ham, and provide guidance for the optimization of processing technology of western-style smoked ham. At the same time, this research provides a reference for the study on the mechanism of protein change during meat processing.
  • Effects of culture conditions and additives on extracellular secretion of a recombinant fluorescent beta-subunit phycocyanin
    ZHAO Baoguo, JIANG Sudan, WANG Changtian, WU Xianjun, LI Pingping
    Food and Fermentation Industries. 2020, 46(12): 193-198. https://doi.org/10.13995/j.cnki.11-1802/ts.023565
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    In order to promote the extracellular secretion of phycocyanin, the effects of temperature, inducers (IPTG and lactose) and medium additives (glycine, Triton X-100, sodium dodecyl sulfate and Tween-80) on the fluorescence intensity of extracellular β-subunit C-phycocyanin (CpcB) of Spirulina secreted by E. coli were investigated. The results showed that the extracellular medium exhibited an apparent CpcB-derived fluorescence after the recombinant expression for 24 h at 25℃. The fluorescence intensity gradually increased in a time-dependent manner. Temperature was the key factor affecting the extracellular secretion. Lactose induction could significantly increase the fluorescence intensity of the extracellular CpcB, which reached the highest, about 5.1 times higher than that of the control, with the lactose concentration of 10 g/L. Comparably, the addition of IPTG had no effect on the fluorescence intensity. The extracellular fluorescence intensity increased 6.3 times with the addition of 25 g/L glycine in the medium, and 2.5 times when 1.5% of φ(Tween-80) was added. The extracellular secretion caused by altering culture conditions and supplementing additives facilitates the heterologous production of fluorescent phycocyanin in E. coli.
  • Study on screening and identification of Bacillus in the process of high-temperature aerobic composting and its application
    YU Peibin, DU Jing, CHEN Jianxin
    Food and Fermentation Industries. 2020, 46(12): 199-205. https://doi.org/10.13995/j.cnki.11-1802/ts.022652
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    In order to solve the problem of fewer strains available in the process of high temperature aerobic composting, the strains which can degrade organic matter efficiently were screened from the fully decomposed organic fertilizer of kitchen waste. After enrichment, isolation and purification, eight strains with different morphology were obtained. The enzyme-producing ability of each strain was determined by the plate transparent circle method, and it was concluded that YB1, YB4-1 and YB4-2 had stronger ability to decompose starch, cellulose, protein and oil. Combined with the temperature and salinity tolerance of each strain, YB1, YB4-1 and YB4-2 were determined as potential strains. By molecular biological identification, these three strains were identified as Bacillus subtilis, Bacillus megaterium and Bacillus licheniformis, respectively. These three strains were made into compound bacteria for the kitchen waste composting experiment. The results showed that the compound bacteria not only significantly shortened the compost cycle (about 40%), but also improved the degradation rate of kitchen waste by 31%. The compound bacteria can be used in the kitchen waste treatment industry, and has a good application prospect and economic value.
  • Extraction kinetic and dyeing milled glutinous rice technology of yellow pigment from Buddleja officinalis flowers
    ZHANG Tingting, MA Bo, MAI Xinyun, PAN Cuijun
    Food and Fermentation Industries. 2020, 46(12): 206-212. https://doi.org/10.13995/j.cnki.11-1802/ts.023376
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    In order to better optimize the production technology and operation conditions of plant pigment and contribute to the industrialization of national traditional food, the extraction kinetic of yellow pigment from Buddleja officinalis flowers was investigated, and the dyeing process of glutinous rice was optimized. The results showed that the equilibrium mass concentration increased with the increase of extraction temperature, yet the time required to approach the equilibrium mass concentration decreased. According to the spherical model and Fick’s second law of diffusion, the extraction kinetic model of yellow pigment was established and the related kinetic parameters were obtained, including extraction rate constant, half-life, activation energy and the diffusion coefficient. The orthogonal test results showed that the influence of factors on the quality of yellow glutinous rice were as follows: pigment content>dyeing time>solid-liquid ratio. The optimum dyeing process was soaking for 12 h in the content of 0.6 mg/mL pigment solution with the solid to liquid ratio 1∶4. The sensory evaluation score of yellow glutinous rice under this process was 85.02.
  • Combination of hypobaric and 1-methylcyclopropene treatment can delay post-harvest chilling injury of Prunus persica L. cv. Zhonghuashoutao by regulating its energy metabolism
    CAO Jixuan, ZHANG Ying, LOU Xiangqin, CHE Yan, LIU Chang, PENG Yong, SHI Jingying
    Food and Fermentation Industries. 2020, 46(12): 213-219. https://doi.org/10.13995/j.cnki.11-1802/ts.022740
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    Using Prunus persica L. as test materials, this study investigated the effects of 1-methylcyclopropene(1-MCP) (1 mg/m3) treatment, hypobaric (0.05-0.06 MPa) treatment and hypobaric combined with 1-MCP treatment on the storage and shelf life of Prunus persica L.. Also, it explored the mechanism of different treatments to alleviate the chilling injury of peach fruit from the perspective of energy metabolism. The results showed that the hypobaric combined with 1-MCP treatment of Prunus persica L. had the least browning degree, which not only could maintain the better storage quality of the fruit, but also effectively maintain the shelf quality of the fruit. The combined treatment of adenosine triphosphate (ATP) and adenosine diphosphate (ADP) was higher than other treatments. The increase in adenosine monophosphate (AMP) was inhibited by the combined treatment. In addition, the combined treatment slowed declines of succinate dehydrogenase (SDH) and mitochondrial cytochrome C oxidase (CCO) activity. The results indicate that hypobaric combined with 1-MCP treatment provides energy for the storage and shelf life by ensuring the energy production rate, which reduces the chilling damage of the fruit, thereby prolongs the storage period and shelf life of the fruit.
  • Effect of clove essential oil on the preservation of fresh-cut Hang cabbage
    XU Shuangshuang, XU Jianfeng
    Food and Fermentation Industries. 2020, 46(12): 220-224. https://doi.org/10.13995/j.cnki.11-1802/ts.023689
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    In this paper, fresh Hang cabbage was used as experimental material, freshly cut into 7-8 cm small pieces, wrapped in a disposable transparent plastic box and sealed with plastic wrap. It was stored under the conditions of a temperature of 4 ℃ and a humidity of 65%, imitating the daily supermarkets’ sales. The preservation effect of different clove essential oil concentrations (0.5 mL/L, 1 mL/L, 2 mL/L) by measuring some indexes such as sensory quality, vitamin C, chlorophyll content, soluble solid content and microbial quality were studied. The results showed that the indexes measured by three experimental groups with different concentrations were better than those measured by the control group. The shelf life of fresh-cut Hang cabbage treated with 0.5 mL/L and 2 mL/L concentrations was extended by three days, and clove essential oil with 1 mL/L concentration performed the best with a six-day extension of shelf life. At this concentration, the growth of microorganisms could be effectively inhibited, the colony number grew most slowly, the loss of each nutrient component became the lowest, and there was no residual odor.
  • Characterization of starch-based spoons and its overall migration to varied food simulants
    HUANG Xinqian, YU Wenwen, YAO Haocheng, HU Changying
    Food and Fermentation Industries. 2020, 46(12): 225-230. https://doi.org/10.13995/j.cnki.11-1802/ts.023838
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    Aiming to evaluate the safeness of starch-based spoons, the overall migration from starch-based spoons to different food simulants was determined. Results showed that the overall migration of spoons in water-based and in acidic food simulants was both significantly higher than that in oily food simulants. It was also found that with increased utilization temperature, the overall migration of starch-based spoons in 4% acetic acid and in 10% ethanol food simulants both increased. As observed by SEM, FTIR and by size- exclusion chromatography, it is likely that the gelatinization of starch, resulting from high temperature, is important in increasing the overall migration to food simulants, which is largely determined by the variation of starch molecular sizes and amylose/amylopectin ratio. Overall, the current study points out that starch-based spoons are not suitable for contacting with water-based and acid food under high temperature and more attention should be paid to reduce the safety risks of starch-based spoons.
  • A quantitative method for microbial-based putrescine determination
    HUANG Dixuan, LI Guohui, MAO Yin, ZHAO Yunying, ZHOU Shenghu, DENG Yu
    Food and Fermentation Industries. 2020, 46(12): 231-236. https://doi.org/10.13995/j.cnki.11-1802/ts.023394
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    Dansyl chloride is used as a derivatization reagent for the quantitative determination of putrescine produced by microbial fermentation. However, the determination of putrescine was significantly interfered by the complex culture broth, leading to significant deviations in the results. The influence of fermentation broth on the detection of putrescine was studied to achieve more accurate determination of putrescine. A quantitative method using the calibration curves was successfully established with the detection error less than 7.96%, based on the precolumn derivatization of dansyl chloride. The noteworthy improvement was that it could significantly eliminate the interfering effects from culture broth without removing impurities, thus offering a feasible solution for quantitative determination of biosynthesized putrescine, and laying a solid foundation for strains selection and further industrial biosynthesis of putrescine.
  • Non-destructive detection of lamb freshness with hyperspectral imaging technology
    ZHANG Jue, TIAN Haiqing, ZHANG Lina, WANG Ke, YU Yang
    Food and Fermentation Industries. 2020, 46(12): 237-243. https://doi.org/10.13995/j.cnki.11-1802/ts.023341
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    In order to explore the feasibility of non-destructive detection for lamb freshness by hyperspectral imaging technology, hyperspectral images of lamb samples in the near infrared(935-2 539 nm)regions were acquired by the hyperspectral imaging system, and the total volatile basic nitrogen (TVB-N) for lamb was determined to classify sample freshness. Lamb freshness discrimination model based on back-propagation artificial neural network (BPANN) and classification and regression trees (CART) with 12 characteristic wavelengths optimized by successive projection algorithm (SPA) method. The results showed that the average classification accuracy of BPANN model were 100% and 83.33% for correction set and prediction set, respectively; the recognition rate to three freshness samples was 88.89%, 75% and 85.71%, respectively. The average classification accuracy of CART model were 100% and 91.67% for correction set and prediction set, respectively; the recognition rate to three freshness samples was 88.89%, 87.50% and 100%, respectively. The average classification accuracy and recognition rate of three kinds of samples of cart model were higher than that of BPANN model. The research indicates that hyperspectral imaging technology combined with cart algorithm could effectively improve the accuracy of judging lamb freshness.
  • Quality change patterns during fruit development in blueberries mainly planted in Sichuan
    CHEN Zhaofang, LI Henggang, XU Ke, HUANG Jinqiu, WANG Zhihui, WU Lin, WANG Xun
    Food and Fermentation Industries. 2020, 46(12): 244-250. https://doi.org/10.13995/j.cnki.11-1802/ts.023880
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    Blueberry cultivars, O’Neal, Brigitta and Britewell, which are representative cultivars mainly planted in Sichuan, were used as materials in Sichuan. Fruit appearance quality, flavor quality, texture quality and nutritional quality during the fruit development were analyzed, aiming to provide a standard system for quality comparison with newly introduced cultivars in Sichuan. The results indicated that during the fruit development, the single fruit weight and vertical, horizontal diameters of fruit showed an upward trend, and the fruit shape index declined slightly. The color indicators, L*, a*, and b*, showed the same change trend and Brigitta showed deeper blue peel than the other two cultivars. The titratable acid content decreased, while the soluble solids content, soluble sugar content and sugar-acid ratio gradually increased. The water soluble pectin content increased, which was negatively correlated with the firmness of the fruit. On the contrary, the content of Na2CO3 soluble pectin declined progressively, being positively correlated with fruit firmness. The anthocyanins content accumulated from the pink fruit stage and reached the highest value in mature fruit stage. The accumulation of VC in blueberry fruits was mainly in the young fruit stage. The content of soluble protein was the highest in mature fruit, which showed significant differences in different cultivars. The changes of total phenols, flavonoids and tannins in all blueberry cultivars were increased during fruit development, but the contents were significant differences in different cultivars. Britewell berries were small but with rich contents of pectin, anthocyanins, VC and flavonoids. Brigitta was middle-size berry and the contents of soluble proteins and total phenols were significantly higher than the other cultivars. O’Neal was a large berry with high tannin content and balanced sweet-sourness.
  • Rapid detection of Salmonella in chicken meat by fluorescent labeled DNA-magnetic graphene oxide magnetic separation technology
    MENG Yuanyuan, LIU Lili, YANG Xiaopan, DAI Xiaoning, CHEN Ke
    Food and Fermentation Industries. 2020, 46(12): 251-257. https://doi.org/10.13995/j.cnki.11-1802/ts.022085
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    In order to achieve high sensitivity and rapid detection of Salmonella in chicken, a new method based on fluorescence labeling DNA-magnetic graphene oxide(GO) magnetic separation technology was established. The method was used to optimize the detection conditions of Salmonella target DNA and to detect Salmonella in artificially contaminated chicken. The results showed that the optimum detection conditions for Salmonella target DNA were as follows: Fe3O4/GO 3.2×10-4 g/mL, reaction time of Fe3O4/GO with Salmonella capture probe 60 min, 37 ℃, hybridization time of DNA probe 120 min and enrichment multiple 5 times. There was a good linear relationship between the target DNA concentration and fluorescence intensity within the range of 0.005-1 pmol/L, and the lower limit of detection was 5 fmol/L (S/N=3). Under optimal conditions, the minimum detection limit for Salmonella contaminated chicken samples was 102 CFU/mL (S/N=3). This method only needed 5 h in the whole detection process, with simple operation, high sensitivity, strong specificity and accurate and reliable results, which could realize the rapid detection of Salmonella. This study can provide a new idea for the detection of Salmonella and other pathogenic bacteria.
  • Rapid detection of Salmonella in chicken meat by fluorescent labeled DNA-magnetic graphene oxide magnetic separation technology
    MENG Yuanyuan, LIU Lili, YANG Xiaopan, DAI Xiaoning, CHEN Ke
    Food and Fermentation Industries. 2020, 46(12): 251-257. https://doi.org/10.13995/j.cnki.11-1802/ts.022085
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    In order to achieve high sensitivity and rapid detection of Salmonella in chicken, a new method based on fluorescence labeling DNA-magnetic graphene oxide(GO) magnetic separation technology was established. The method was used to optimize the detection conditions of Salmonella target DNA and to detect Salmonella in artificially contaminated chicken. The results showed that the optimum detection conditions for Salmonella target DNA were as follows: Fe3O4/GO 3.2×10-4 g/mL, reaction time of Fe3O4/GO with Salmonella capture probe 60 min, 37 ℃, hybridization time of DNA probe 120 min and enrichment multiple 5 times. There was a good linear relationship between the target DNA concentration and fluorescence intensity within the range of 0.005-1 pmol/L, and the lower limit of detection was 5 fmol/L (S/N=3). Under optimal conditions, the minimum detection limit for Salmonella contaminated chicken samples was 102 CFU/mL (S/N=3). This method only needed 5 h in the whole detection process, with simple operation, high sensitivity, strong specificity and accurate and reliable results, which could realize the rapid detection of Salmonella. This study can provide a new idea for the detection of Salmonella and other pathogenic bacteria.
  • Investigation on the formation profile of 5-hydroxymethylfurfural during sweet Chinese rice wine aging
    KONG Linghua, XIA Xiaole, XIN Yu
    Food and Fermentation Industries. 2020, 46(12): 258-263. https://doi.org/10.13995/j.cnki.11-1802/ts.022983
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The sweet Chinese rice wine continuously undergoes Maillard reaction and produces 5-hydroxymethylfurfural (5-HMF) during the aging process. Sweet Chinese rice wine of different aging years from Jiangsu and Zhejiang areas were detected by HPLC to investigate the formation profile of 5-HMF and analyze the correlation with physicochemical parameters in the sweet Chinese rice wine. The relationship between physicochemical parameters and the formation of 5-HMF was assessed within the simulation system of sweet Chinese rice wine. The result showed that the 5-HMF in sweet Chinese rice wine continued to increase over time. Meanwhile, reducing sugar content, amino nitrogen content, and pH value gradually increased, and the total acid content gradually decreased. 5-HMF was significantly correlated with sugar and amino nitrogen content, pH value and total acid respectively at 0.05 and 0.01 levels (both sides). 5-HMF was positively correlated with glucose and lactic acid content, negatively correlated with pH value, and firstly increased and then decreased with amino acid content, indicating that the aldose in the sweet Chinese rice wine were indispensable as the reaction substrate, while acidic conditions are also necessary factors for formation of 5-HMF. A small quantity of amino compounds would generate 5-HMF, but the excessive might reduce its content.
  • Principal component analysis and comprehensive evaluation of the nutritional quality of Prunus salicina Lindl. cv ‘Shazi Kongxinli’ fruit
    LI Gangfeng, LI Hongyan, ZHANG Shaoyang, GAO Rongmei, DUAN Xiaoyan, WU Shimin, LI Ruilin
    Food and Fermentation Industries. 2020, 46(12): 264-270. https://doi.org/10.13995/j.cnki.11-1802/ts.023757
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to effectively evaluate the nutritional quality of Prunus salicina Lindl. cv ‘Shazi Kongxinli’ fruit in the future, this research selected six samples of the fruit(NO. Kxl-1- Kxl-6)as the experimental materials, tested nutritional components, bioactive components and amino acid components, and evaluated the amino acid components, and comprehensively evaluated the nutritional quality of the fruit based on the principal component analysis. The results showed that the soluble solids content of Prunus salicina Lindl. cv ‘Shazi Kongxinli’ fruit were 12.49%-13.25%, soluble sugar 6.15%-10.98%, titratable acid 2.06%-3.90%, soluble protein was 66-85 mg/100g, and vitamin C 1.15-1.76 mg/100g, flavonoids 1.15-1.44 mg/100g and total phenols 0.53-0.77 mg/100g, the total amount of each amino acid was 0.521-1.533 g/100g; seven essential amino acids were detected, and the proportion of total amino acids was 16.40%-24.7%. There were three main components that could reflect the physical and chemical properties of Prunus salicina Lindl. cv ‘Shazi Kongxinli’ fruit, with a cumulative contribution rate of 87.105%. The first main component was soluble protein, vitamin C, total phenol, and flavonoids. The second main component was total amino acids content and soluble solids content. The third principal component was soluble sugar and titratable acid. The fruit quality was comprehensively evaluated and sorted. The comprehensive scores of Kxl-1 and Kxl-2 were> 0.7, and the quality was better.
  • Determination of Mn, Zn, Sr and Cd in algae by ICP-MS with ultrasonic enzyme extraction
    FAN Xiaoxu, ZHOU Meili, YANG Chunhua, YANG Wei
    Food and Fermentation Industries. 2020, 46(12): 271-276. https://doi.org/10.13995/j.cnki.11-1802/ts.023756
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The contents of Mn, Zn, Sr and Cd in algae were determined by ultrasonic enzyme extraction and inductively coupled plasma mass spectrometry(ICP-MS). The optimum extraction method was determined by comparing the extraction efficiency of pepsin, cellulase and dilute HCl (pH 1.0) for Mn, Zn, Sr and Cd. The influence of pH value, ultrasonic temperature, enzyme quality, ultrasonic time and liquid to solid ratio on the extraction efficiency of Mn, Zn, Sr and Cd in ultrasonic pepsin extraction was investigated by single factor test, and the optimal extraction conditions were obtained. The results showed that the extraction efficiency of elements by ultrasonic pepsin extraction was the best, and the extraction efficiency was above 93%. The optimum technological conditions for single factor extraction of Mn, Zn, Sr and Cd from ultrasonic pepsin extraction were as follows: pH 1.0, pepsin 20 mg, liquid to solid ratio at 7∶0.2(mL∶g), and ultrasonic treating 20 min at 45 ℃. The linear relationships of Mn, Zn, Sr and Cd were good, and the correlation coefficients were all higher than 0.999 6. The detection limit was in the range of 0.001 5-0.086 2 mg/kg. The relative standard deviation was lower than 3.51%, and the recovery rate was 89.5%-107.8%. The results were verified by national standard material (GBW10025), which was accurate and reliable. In conclusion, this method is simple, rapid, green, environmentally friendly, and is suitable for the determination of Mn, Zn, Sr and Cd in algae samples.
  • Determination of α-solanine and α-chaconine in potatoes and its products by high performance liquid chromatography-diode array detector
    REN Xingquan, LIU Pan, SU Ju, WANG Rong, ZENG Wenjin, ZHOU Li, SHI Rong, LI Tingting, DUAN Ting
    Food and Fermentation Industries. 2020, 46(12): 277-282. https://doi.org/10.13995/j.cnki.11-1802/ts.023826
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A method for the determination of α-solanine and α-chaconine in potato and its products by high performance liquid chromatography with diode array detector was established. After being extracted by acidified methanol, the sample was centrifuged with anhydrous sodium sulfate and anhydrous magnesium acetate to absorb the excess water. The sample was separated by Hubble C18 liquid chromatography column (250 mm× 4.6 mm, 5 μm). Acetonitrile and 0.02 mol/L potassium dihydrogen phosphate solution were used as the mobile phases. The flow rate was 0.2 mL/min, the column temperature was 30 ℃, the sample volume was 10 μL, and the detection range of the detector was 190-810 nm, the detection wavelength was 195 nm. The linear correlation coefficient r was 0.999 3-0.999 8 in the concentration range of 0.2-200 μg/mL, the detection limit of the method was 0.5 mg/kg, the quantitative limit was 1.7 mg/kg, the recoveries of 4, 6 and 10 μg/mL were 98%-107%, and the relative standard deviation was 0.05%-0.44%. The method has the advantages of simple pretreatment, high sensitivity, good reproducibility and recovery, good precision and accuracy, and could be used for the analysis and detection of α-solanine and α-chaconine in potato and its products.
  • Research progress of beta-glucan in manufacturing structured food functional ingredients
    CHEN Ting, YE Fayin, ZHAO Guohua
    Food and Fermentation Industries. 2020, 46(12): 283-292. https://doi.org/10.13995/j.cnki.11-1802/ts.023694
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    β-glucan is a group of non-starch polysaccharides widely existed in cereals, yeast and fungi. It is constructed by glucoses via β-1,3, β-1,4 and β-1,6 linkages and has been evidenced with diverse bioactivities and functionalities. Usually, β-glucan presented excellent hydration capacity, flexible conformation tunability and extensive availability to interact with other compounds, which made it a suitable material in formulating structured functional food ingredients. To promote the innovative researches on β-glucan, the state-of-the-art of its application in structured functional food ingredients was summarized by investigating the available references. Further, the presenting problems and further trends on this topic were proposed accordingly. β-glucan had been used in the forms of whole glucan particles, gels, microcapsules, complex particles, nanostructures, self-assembled micelles, and electrospun fibers to microencapsulate, stabilize, protect, activate, target-delivery various valuable ingredients including polyphenols, anthocyanins, unsaturated fatty acids, nucleotides, metal nanoparticles, β-carotene and probiotics. The future research in this field can address on the intelligent design and structure-function relationship of β-glucan-based structured ingredients as well as the specific methods in probing and determining the physicochemical state of the involved guests.
  • Advances in effects of selected novel thawing technologies on meat quality
    ZHANG Xinyue, DENG Shaolin, HU Yangjian, WANG Peng, HAN Minyi, XU Xinglian
    Food and Fermentation Industries. 2020, 46(12): 293-298. https://doi.org/10.13995/j.cnki.11-1802/ts.023813
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The quality of frozen meat is related to the thawing process. Lipid oxidation, juice loss, color and flavor deterioration, and microorganism propagation occur during the thawing process, which may result in the deteriorated meat quality. Consequently, it is necessary to utilize proper thawing methods to maintain meat quality and minimize the losses. The novel thawing technology includes microwave, ultrasonic, high-voltage electrostatic field, and vacuum thawing, etc. It depends on the equipment that is different from the traditional thawing method. Compared with the traditional thawing method, the new ones are characterized by fast thawing speed, low energy consumption, and better maintenance of the meat quality. The present mini-review described different kinds of thawing methods, their advantages and disadvantages. This review will hopefully provide theoretical insight and practical guidance for enterprises to choose the appropriate thawing technology.
  • Advance in plant-based meat research
    OU Yujia, ZHENG Mingjing, ZENG Hongliang, ZENG Shaoxiao, ZHENG Baodong
    Food and Fermentation Industries. 2020, 46(12): 299-305. https://doi.org/10.13995/j.cnki.11-1802/ts.023823
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In 2019, artificial meat, a meat substitute, has become one of the top ten breakthrough technologies in the world. Plant-based meat is one of the research hotspots in the field of "artificial meat". In this review, artificial meat using plant protein as the material was mainly introduced. The processing technologies of plant protein meat and their principle were explained, the main factors affecting the quality of plant-based meat in processing and production were analyzed, the research progress of plant-based meat were reviewed, and the problems, as well as future development trends of plant-based meat, were summarized. This review could provide references for the research, development and production of plant-based meat.
  • Application of molecular biological technology based on nucleic acid in food allergen analysis
    SU Yan, LI Rong
    Food and Fermentation Industries. 2020, 46(12): 306-311. https://doi.org/10.13995/j.cnki.11-1802/ts.022704
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Food allergens are contained in food and may cause hypersensitivity. The detection technology of food allergens includes protein detection and nucleic acid detection. Molecular biological detection technology based on nucleic acid , which includes amplification techniques and hybridization techniques, detects allergen genes in food more quickly, easily and effectively. To provide references for the further development and research of food allergen detection technology, this paper briefly introduces the principles and methods of molecular biology technology based on nucleic acid, summarizes the nucleic acid detection methods for food allergens established at home and abroad in recent years, and compares the advantages and disadvantages of protein detection technology and nucleic acid detection technology so as to point out the shortcomings of the current food allergen detection technology.
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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
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