25 July 2020, Volume 46 Issue 14
    

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  • WANG Ze, WANG Kaifang, HU Yangfan, MAO Zhonggui, CHEN Xusheng
    Food and Fermentation Industries. 2020, 46(14): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.023475
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    To increase the production of ε-poly-L-lysine (ε-PL) of Streptomyces albulus and reduce its production cost further, overexpression of ε-PL synthetase gene pls in S.albulus combined with the addition of the precursor and energy co-factor during fermentation was employed in this study. The results showed that the pls gene transcription in S. albulus M-Z18/pIB139-pls was up-regulated by 16.8-fold, and the ε-PL production in shake flask and 5 L fermenter reached (2.74±0.23) g/L and 40.62 g/L (144 h), respectively. In order to further meet the needs of the engineered strain for precursor and energy substances during the biosynthesis of ε-PL, the concentrations of L-lysine and ATP were optimized in shake-flask fermentation, and finally the fed-batch fermentation mode with the addition of 5.0 g/L L-lysine and 1.0 mmol/L adenosine triphosphate (ATP) in a 5 L fermenter was developed. The production of ε-PL reached 45.09 g/L (144 h) and increased by 20.8% than that of the control strain S. albulus M-Z18/pIB139. As a result, it is an effective strategy to improve ε-PL production of S. albulus by overexpression of pls gene and the addition of L-lysine and ATP during fermentation. The result provides a reference for improving ε-PL production.
  • XU Ganrong, XING Hongbo, NI Dongjiao, ZHANG Bobo, CHEN Lei, ZOU Xinhua
    Food and Fermentation Industries. 2020, 46(14): 7-11. https://doi.org/10.13995/j.cnki.11-1802/ts.022935
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    The fermentation broth of Monascus purpureus W-2 was separated to three phases by solvent extraction and centrifugation. The pigments in the extracts of the broth and these three phases were scanned using a spectrophotometer at 300-600 nm. It was found that most of these pigments in the upper and middle phase were liposoluble. And the pigments in the lower phase were water-soluble. The wave lengths corresponding to the wave peaks for the pigments in the extracts of the broth were 406 and 466 nm; and were 391 and 468 nm in the upper phase; 408 and 468 nm in the middle phase; and 332 nm in the lower phase. After separation by thin layer chromatography (TLC), more than 20 varieties of pigments were detected in the fermentation broth, and most of them were monascorubrin(orange) and monascin(yellow). The Rf values of these pigments were determined. By TLC method, the color types, quantities of these pigments and their contents can be determined, while the scanning method is simple but can only be used for preliminary qualitative analysis and the evaluation of the relative content of the main pigment.
  • JIN Xing, HE Yufeng, ZHOU Yonghua, CHEN Xiaohua, WANG Gang, ZHAO Jianxin, ZHANG Hao, CHEN Wei
    Food and Fermentation Industries. 2020, 46(14): 12-18. https://doi.org/10.13995/j.cnki.11-1802/ts.023559
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    In this study, the biological characteristics of 12 Lactobacillus plantarum strains were evaluated, including their growth rate, ability of acid production, adhesion to HT-29 cells, ability to form biofilms, surface hydrophobicity, and acid and bile salt resistance. Meanwhile, these strains were administered to Campylobacter jejuni and Toxoplasma gondii co-infected mice by gavage. The results showed that Lactobacillus plantarum N36 and ZL4 could significantly reduce the transcriptional activities of Campylobacter jejuni virulence genes. The correlation analysis of biological characteristics of Lactobacillus plantarum and the transcriptional activities of Campylobacter jejuni virulence genes showed that the high cell adhesion caused by the high surface hydrophobicity on bacterial body and the strong biofilm formation ability of the strains could significantly reduce the virulence genes transcriptional activities of Campylobacter jejuni in mice.
  • ZHANG Boqin, YOU Ya, CHENG Chifang, DUAN Changqing, YAN Guoliang
    Food and Fermentation Industries. 2020, 46(14): 19-27. https://doi.org/10.13995/j.cnki.11-1802/ts.023928
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    In order to improve the aroma and safety quality of dry red wines, we inoculated different levels (0,1×106,1×107 CFU/mL) of Torulaspora delbrueckii CVE-Td3 at the beginning stage of cold maceration of Cabernet Sauvignon grapes, and inoculated 1×106 CFU/mL Saccharomyces cerevisiae EC1118 at the end of cold maceration to complete fermentation. The contents of volatile aroma compounds and biogenic amines in trails after cold maceration, alcoholic fermentation and malolactic fermentation were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry and high-performance liquid chromatography. The results showed that the inoculation of 1×107 CFU/mL of CVE-Td3 significantly increased the content of ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isoamyl acetate and phenylethyl alcohol, when compared to that of the control (Saccharomyces cerevisiae fermentation), with an increase of 274.96%, 21.43%, 47.37%, 34.37%, 35.10% and 46.18%, respectively, which could increase floral and fruity intensity of the wine. At the same time, it also significantly reduced the content of histamine, putrescine, cadaverine, spermine and phenylethylamine, with a decrease of 26.23%, 68.42%, 25.86%, 40.98%, 15.94%, respectively. This study provides practical guidance for producing high-quality and safety wines.
  • HUANG Xiaojing, NIU Ruimin, SHEN Tian, XU Zehua, CHEN Weiping
    Food and Fermentation Industries. 2020, 46(14): 28-33. https://doi.org/10.13995/j.cnki.11-1802/ts.023554
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    To provide a theoretical basis for improving the quality of wine in Ho-Lan Mountain, the impact of different trellis systems on the phenolic substances and CIELAB color space were analyzed. The ‘Merlot(Vitis vinifera L.V)’ grape in three trellis systems (modified vertical shoot position (M-VSP), ‘V’ trellis system, vertical-trunk trellis system) were chosen as the materials, and the basic physical and chemical index, phenolic substances, characteristics of CIELAB color space of wine were detected. The results showed that different trellis systems could significantly influence the comprehensive quality of wine. The phenolic substances, chromaticity and tonal of wine were significantly increased by M-VSP treatment. And compared with vertical-trunk trellis treatment, the value of total flavonoids, total flavanol-3-alcohol content and total anthocyanins of wine in M-VSP treatment were increased by 44.07%, 51.92%, 44.29%. Significant difference was found in the visible absorption spectra of samples under different treatments, and the OD520 of M-VSP treatment was 8.94% higher than that of the vertical-trunk trellis treatment. Furthermore, the value of L* and b*of vertical-trunk trellis treatment were increased by 19.50% and 10.78% compared with that of the M-VSP treatment. Principal component analysis (PCA) showed that phenolic substances and CIELAB were significantly negative correlated. Compared with other treatments, M-VSP treatment had the highest point on PCA analysis, the color depth of wine from M-VSP treatment was stronger than that of other treatments, and M-VSP treatment promoted the color of wine.
  • ZHU Yidan, XIE Guojin, GAO Ling, YANG Fang, GAO Pei, YU Dawei, JIANG Qixing, XU Yanshun, XIA Wenshui
    Food and Fermentation Industries. 2020, 46(14): 34-39. https://doi.org/10.13995/j.cnki.11-1802/ts.023558
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    Freshwater fish is the main source of protein for Chinese. The increased fish consumption correlates with increased hypersensitive reactions, which could reduce consumer’s living quality. The aim of this article was to evaluate the IgG/IgE binding capacity and structure of sarcoplasmic protein of black carp (Mylopharyngodon piceus) exposed to different pH and ion strength. The IgG/IgE binding capacity was determined by indirect ELISA, SDS-PAGE and western blotting. And protein structure was determined by secondary structure, surface hydrophobicity and intrinsic fluorescence intensity. The results showed that the IgG/IgE binding capacity of sarcoplasmic protein decreased slightly with pH shifting from 4.0 to 7.0, and along with the increased α-helix and decreased random coil in the secondary structure. The surface hydrophobicity decreased significantly and the tryptophan hydrophobic base was exposed to the polar environment. However, the increase of ion strength from 0 to 1.0 had no significant impact on sensitization. The change of immunological properties of sarcoplasmic protein was related to its conformational epitopes, which was mainly caused by the change of secondary structure.
  • WANG Qiqi, TIAN Jiexian, PAN Zongdong, DU Jing, XIN Jiankang, ZHANG Chuanbo
    Food and Fermentation Industries. 2020, 46(14): 40-47. https://doi.org/10.13995/j.cnki.11-1802/ts.023081
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    Guizhou Kaili sour soup, the most representative “sour food” from the Guizhou province, is produced via a traditional anaerobic fermentation technique and can be divided into white and red sour soups. Microorganisms are important driving factors and give these sour soups their unique flavors. The quality and taste of the soup also depend on the types and richness of its microorganisms. Our study aimed to unravel the microbial diversity and community structure of Guizhou Kaili sour soup using Illumina MiSeq sequencing. Firmicutes and Proteobacteria were found to be the dominant bacterial phyla in white sour soup, while Firmicutes, Cyanobacteria, and Proteobacteria were the dominant bacterial phyla in both spicy and tomato red sour soups. Ascomycota was the dominant fungal phylum in all the above-mentioned sour soups. Lactobacillus, Acetobacter, and Gluconacetobacter were the dominant bacterial genera in white sour soup, while Pichia, Candida, an unclassified genus of Ascomycota, and Dipodascus were the dominant fungal genera. Lactobacillus, Pediococcus, and an unclassified genus were the dominant bacterial genera in spicy and tomato red sour soups. Kazachstania, Saccharomyces, Dipodascus, and Pichia were the dominant fungal genera in spicy red sour soup, while Kazachstania and Pichia were dominant in the tomato red sour soup. There were 30 bacterial operational taxonomic units (OTUs) and 89 fungal OTUs in white sour soup, 120 bacterial OTUs and 127 fungal OTUs in spicy red sour soup, and 136 bacterial OTUs and 45 fungal OTUs in tomato red sour soup. These results provide a theoretical basis for the quality, flavor formation, product improvement, and precise control of production for white, spicy red, and tomato red sour soups.
  • CHEN Zhina, XUE Yongzhen, YE Tao, LIU Tian, SHEN Yeqiao
    Food and Fermentation Industries. 2020, 46(14): 48-53. https://doi.org/10.13995/j.cnki.11-1802/ts.023671
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    After preliminarily isolated from Anhui traditional fermented soybean food--fairy soybean, by blood-agar method, five strains were further examined by oil spreading, inhibitory test and detection of genes related to lipopeptide synthesis, and one strain BS6-2 producing Surfactin was screened out. Strain BS6-2 was identified as Bacillus subtilis by 16S rDNA gene sequencing analysis. The metabolite of BS6-2 was preliminarily identified as lipopeptide by Fourier transform infrared spectrometry (FT-IR). Using HPLC and ultra-performance liquid chromatography-electron spray ionization-quadrupole-time-of-flight/mass spectrometry (UPLC-ESI/Q-TOF MS) and compared with standards, the lipopeptide was further determined as three Surfactin homologues. The possible sequence was β-OH-C13-15-Glu-Leu-Leu-Val-Asp-Leu-Leu(Ile). The Surfactin lipopeptides produced by strain BS6-2 showed stable emulsification capability and also exhibited antifungal activity against Aspergillus niger. These results suggest that B. subtilis BS6-2 has potential application prospect.
  • JIAO Kunpeng, MA Liping, ZHANG Xiaoyu, LUO Lei, XIANG Jinle, FAN Jinling, DU Lin
    Food and Fermentation Industries. 2020, 46(14): 54-59. https://doi.org/10.13995/j.cnki.11-1802/ts.023431
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    This paper aimed to explore the effects of soluble soybean polysaccharides on the physicochemical properties of potato starch. The effect of adding soluble soybean polysaccharides on the viscosity properties, gelatinization properties, digestion properties as well as transparency, solubility and swelling were determined using Brabender viscometer, differential scanning calorimetry, enzymatic hydrolysis in vitro and spectrophotometry method, respectively. The results showed that adding soluble soybean polysaccharides had no effect on the gelatinization temperature of potato starch. As the amount of soluble soybean polysaccharides increased, the enthalpy of potato starch increased slowly, however, its transparency, solubility and swelling power decreased. Adding soluble soybean polysaccharides could reduce the peak viscosity, breakdown and setback of potato starch, inhibit its hydrolysis and retrogradation, and enhance its antidigestibility. In conclusion, this study provides guidances for the application of soybean soluble polysaccharides in starch-based foods.
  • LEI Mengmeng, JIA Ruonan, HUANG Wanjing, AI Zhilu, PAN Zhili, HUANG Zhongmin
    Food and Fermentation Industries. 2020, 46(14): 60-64. https://doi.org/10.13995/j.cnki.11-1802/ts.023573
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    This study aims to explore the mechanism of the effect of freezing mode on starch properties in fried dough sticks. Three freezing methods, namely, refrigerator freeze (RF), spiral tunnel freeze (SF) and liquid nitrogen spray freeze (LF), were used to freeze the pre-prepared dough strips. Scanning electron microscope was used to observe the effect of freezing on the microstructure of the dough strips. Fast viscosity analyzer and rotating rheometer were used to determine the gelatinization and dynamic rheological properties of oil strip starch. The results showed that only tiny holes in the inner pore wall of LF treated deep-fried strips under scanning electron microscope, and the whole structure was relatively intact. LF and SF treated fried dough starch paste had less retrograde value and less coagulability than RF group, and was less prone to aging. LF treated fried dough strip starch had good swelling property and maximum peak viscosity, but the starch paste disintegration value was large and the starch thermal stability was poor. The energy storage modulus (G') value of LF treated fritters was moderate, while the loss modulus (G″) value was minimum. The gelatinization of dough strip starch treated with SF and LF was weak. In conclusion, the freezing rate of RF is slow, whose growth of ice crystals destroys the starch molecular chain, enhances the cohesion of starch molecules. It exhibits strong sedimentation and poor stability of starch paste. Meanwhile, the freezing rates of SF and LF are faster, whose growth of ice crystals has little destructive power to starch molecules, and shows weak starch sedimentation, moderate gel elasticity, low gel viscosity, low degree of recrystallization of starch molecules, as well as strong anti-aging ability.
  • XIAO Hanshan, LI Taotao, TANG Han, CHEN Yi, WANG Wuji, LIU Chun, HU Zhiyuan, YU Songlin, WEN Ruiming, LIU Shiquan
    Food and Fermentation Industries. 2020, 46(14): 65-69. https://doi.org/10.13995/j.cnki.11-1802/ts.023391
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    To investigate the antibacterial properties of propagule extracts of Eurotium cristatum, we determined the antibacterial activity of extracts from different Eurotium cristatum propagules (e.g., ascocarps, ascospores, and conidia) against Staphylococcus aureus, Escherichia coli, Candida albicans, Streptomyces albus, Micrococcus luteus, and Bacillus subtilis using the disk diffusion test. Additionally, we explored the stability of their active antibacterial ingredients under different temperatures, duration of exposure to ultraviolet light, and pH. Eurotium cristatum propagules were disrupted using a glass bead-beating method to prepare the water extracts of ascocarps, ascospores, and conidia. The results suggested that the extracts of ascocarps and ascospores exerted significant antibacterial effects, primarily against M. luteus, S. aureus, and E. coli. Moreover, these extracts could maintain stable antibacterial activity at 25-80 ℃ and pH 2-6. However, the extract of conidia lacked any antibacterial effect. In conclusion, the sexual propagules (ascocarps and ascospores) of Eurotium cristatum contain active antibacterial ingredients that exhibit promising stability under certain pH and temperature ranges.
  • QIE Zihan, LEI Qiao, GAO Wenjing, CAO Qinglong
    Food and Fermentation Industries. 2020, 46(14): 70-76. https://doi.org/10.13995/j.cnki.11-1802/ts.023392
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    Functional edible composite films were prepared with mixture of whey protein isolate, sodium caseinate, and pullulan as main film-forming materials by Maillard crosslinking induced by certain thermal processing. The modifications of film color, crosslinking degree, protein structure, mechanical properties, water vapor permeability, oxygen permeability and antioxidant properties were studied. The experimental results showed that Maillard reaction significantly improved the mechanical properties of the composite films and reduced water vapor transmission rate and oxygen transmission rate. And most important of all, the film’s anti-oxidation function was also activated. In addition, experiments demonstrated that the film browning index reached 135.461 at the highest degree of Maillard reaction with the crosslinking degree value of 84.033% at the ratio of 1∶3 (protein to pullulan). Furthermore, the oxygen transmission rate was 0.043 cm3/(m2·d), and DPPH scavenging activity, reducing power and total oxidation activity rose to 85.613%, 6.853, and 489.706 μmol/mL,respectively. These results showed that the Maillard modification method could effectively improve the functional characteristics of the composite films and it was expected to protect the products from oxidation in food packaging.
  • DING Ning, AI Lianzhong, LAI Fengxi, ZHANG Hui, SONG Zibo
    Food and Fermentation Industries. 2020, 46(14): 77-84. https://doi.org/10.13995/j.cnki.11-1802/ts.024099
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    The aim of this study was to identify the monosaccharide composition, molecular characteristics, and Ca2+ and Zn2+ induced rheological changes of passion fruit pectin (PFP) prepared by commercial acid extraction in order to understand the possibility of PFP applications in special fluid foods. The results indicated that PFP contained 80.5% uronic acids, degree of esterification=75.2%, and 78.5% galacturonic acid (where 74.3% homogalacturonans) in its monosaccharide composition. The monosaccharide compositions were very similar to those of commercial citrus high methoxy pectin. PFP showed, in average, a weight-averaged molecular weight=190.5 kDa; intrinsic viscosity [η]=6.09 dL/g; Mark-Houwink-Sakurada exponent a=0.875; gyration of radius (Rg)=44.5 nm; hydrodynamic radius (Rh)=25.6 nm; and Rg/Rh ratio=1.74. The results of steady-shear viscosity measurements displayed that the shear stress and apparent viscosity of PFP solution enhanced significantly in the presence of 0.01-0.05 mol/L Ca2+ or Zn2+, which accompanied with the increased consistency constant K and lessened flow behavior index n, greater shear-thinning behavior. The cation effects were greatest at 0.05 mol/L Ca2+ or 0.02-0.05 mol/L Zn2+; and Ca2+ > Zn2+. Conclusively, the addition of Ca2+ and Zn2+ improved the PFP solution of high yield stress, high apparent viscosity, and high K-low n combination. The results of this study could be an important basis for PFP applications in special fluid foods.
  • LIU Fang, HUANG Gaofeng, WANG Qing, ZHANG Jiran, XU Shuxia, ZHANG Shimin, WU Kun
    Food and Fermentation Industries. 2020, 46(14): 85-90. https://doi.org/10.13995/j.cnki.11-1802/ts.023398
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    Poly-γ-glutamic acid (γ-PGA) can affect the properties of dough and improve the quality of noodles. To further study the specific mechanism of action of poly-γ-glutamic acid on noodle dough, Poly-γ-glutamic acid was added to flour in a certain proportion. The effects of γ-PGA on the basic rheology, microstructure, pasting properties and water distribution of noodle dough were studied. The results showed that the maximum tensile force and the stretched area of the noodle dough both increased first and then decreased with the increase of γ-PGA in the range of 0.00%-1.50%. The loss modulus and the loss factor both reached maximum when the addition amount was 0.75%, and G'reached the minimum value when the addition amount was 1.00%. Moreover, with the increase of the amount of γ-PGA (0.00%-1.50%), the microstructure of the gluten network became uneven, loose and damaged. And the gap between the starch particles became larger, and the starch swelled and became irregular. Furthermore, the addition of γ-PGA also reduced the peak viscosity, breakdown value and peak time of noodle dough powder. Additionally, the pasting temperature increased and the setback value decreased when the amount of γ-PGA was 1.00% to 1.25%. The noodle dough added with γ-PGA had a stronger binding force to weakly bound water, the content of bound water decreased and the content of weakly bound water increased. The best quality noodles were obtained with 0.75% γ-PGA addition.
  • LIU Haibo, LIAO Chao, ZHENG Wanqin, LIU Xiong
    Food and Fermentation Industries. 2020, 46(14): 91-97. https://doi.org/10.13995/j.cnki.11-1802/ts.022372
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    Microwave technology was used to dry, inactivate enzymes and sterilize wheat flour. The effect of microwave treatment on starch and protein properties in wheat flour was studied. The results showed that the water absorption rate, flour quality index and weakening degree of the flour were reduced by microwave treatment. The storage energy and consumption energy of the dough were increased after the microwave treatment at 300 W for 1 minute. At this time, the dough had the highest viscoelasticity. Under other microwave conditions ,the viscoelasticity of the dough was reduced to varying degrees. Microwaves caused the following results: 1) it could reduce the content of sulfhydryl, free sulfhydryl, and disulfide bonds in gluten protein; 2) it could decrease the content of α-helix in the secondary structure and the UV absorption intensity, while the total content of β-sheet, β-turn and irregular curls were relatively increased. Moreover, scanning electron microscopy revealed that the tightly ordered network structure of gluten protein became loose and porous. Therefore, moderate microwave action could improve the quality and processing performance of flour, but it could also destroy the network structure of gluten protein and affect the properties of flour dough. The experimental results provide a reference for the application of microwave technology in wheat flour and pasta products.
  • WANG Lianzhe, JIANG Honghao, TANG Yifei, HONG Jun
    Food and Fermentation Industries. 2020, 46(14): 98-102. https://doi.org/10.13995/j.cnki.11-1802/ts.023811
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    Temporin-SHf is a kind of small molecular peptide with broad-spectrum antimicrobial activity, the expression of Temporin-SHf in Pichia pastoris could provide reference for its industrial production. The pPIC9K-Temporin-SHf expression vector was constructed and transformed into P. pastoris GS115 strain, which was then verified by PCR and RT-PCR, and the induction conditions were optimized and antibacterial activity was analyzed in vitro. The results showed that the antimicrobial peptide Temporin-SHf was expressed successfully in P. pastoris, which had antibacterial activity on Staphylococcus aureus and Escherichia coli strains. And the optimum expression conditions of Temporin-SHf were as follows: temperature 28 ℃, initial induction OD600=1.5, adding 0.5% (volume fraction) methanol, and induced for 72 h. In this study, a novel antimicrobial peptide Temporin-SHf was expressed in P. pastoris for the first time and the induction conditions were optimized, which provided theoretical base for the industrial production.
  • HUANG Jing, LIANG Mi
    Food and Fermentation Industries. 2020, 46(14): 103-107. https://doi.org/10.13995/j.cnki.11-1802/ts.023544
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    To reduce the loss of lipase activity during immobilization and improve the stability of immobilized lipase, 325-mesh and 1 000-mesh vermiculites were modified by acid. The modified vermiculite with large specific surface area and rich pore structure was selected as the carrier, and lipase was immobilized by the adsorption-embedding method. The optimal conditions for immobilizing lipase with modified vermiculite as the carrier and the catalytic activity of immobilized lipase were investigated. The results showed that the specific surface area was relatively large and the pore structure of vermiculite was relatively rich when 1 000-mesh vermiculite was used. The optimal immobilization conditions of lipase were as follows: the mass ratio of lipase to carrier was 1∶1; the adsorption temperature was 25 ℃; the adsorption time was 3 h; the concentration of sodium alginate was 20 g/L; and the concentration of gelatin was 5 g/L. Calcium chloride at 0.04 mol/L enhanced the recovery rate of the immobilized lipase to 87.27%; after 7 rounds of recycling, the enzymatic activity was 85.33% of that of the original, which indicated good stability of the enzyme.
  • ZHANG Sailan, LI Ting, CHENG Zhongyi, ZHOU Li, ZHOU Zhemin, LIU Zhongmei, CUI Wenjing
    Food and Fermentation Industries. 2020, 46(14): 108-113. https://doi.org/10.13995/j.cnki.11-1802/ts.023215
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    Nitrile hydratase (NHase, EC 4.2.1.84) is a metalloenzyme that catalyzes the hydration of nitriles to amides and is mainly used in the industry to produce nicotinamide and acrylamide. In the application process, the common defect of nitrile hydratase is its poor thermal stability. As the process of catalyzing nitrile is an exothermic reaction, during industrial applications, the catalytic efficiency, recovery rate and recycling rate of nitrile hydratase are hindered in large extent. Therefore, discovering new NHase with high thermostability is of great significance for industrial applications and scientific research. In this study, a novel nitrile hydratase was found by BLAST in the Genebank of NCBI from the starting point of heat resistance. The strain was Caldalkalibacillus thermarum TA2.A1,of which the optimum growth temperature was 65-70 ℃. After codon optimization, the NHase gene was heterologously expressed in E. coli BL21 (DE3). The protein was purified by adding strep tag at the C-terminus of the β subunit. The half-life of this novel NHase at 65 ℃ was 3 h and the specific activity towards 3-cyanopyridine was 395 U/mg at 30 ℃. The reaction rate of the whole cell catalysis process at 30 ℃ was nearly twice as fast as the reported data, and the final yield of nicotinamide was increased by 25%, which was more favorable for industrial applications.
  • GAO Xinyue, WAN Jinqing, LI Jianguo, YANG Fan, LENG Zhengzheng
    Food and Fermentation Industries. 2020, 46(14): 114-120. https://doi.org/10.13995/j.cnki.11-1802/ts.024037
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    To investigate the effects of ice temperature vacuum (-2 ℃, 500-600 Pa) and vacuum evaporation (60 ℃, 95 kPa) on the quality and antioxidant properties of juice, apple juice was used as a blank control to determine the pH, titratable acid, color difference, centrifugal precipitation rate, polyphenols, flavonoids and changes in antioxidant activity during the storage period. The results showed that pH, titratable acid and chromatic aberration were stable. After 30 d of storage, the centrifugal precipitation rates of the two kinds of juice were 11.07% and 20.38%, respectively. The total phenol and flavonoid contents (50.50,29.56 mg/100g) of treated d1 ice-temperature concentrated juice were higher than those of heated concentrated juice (47.08,27.61 mg/100g). During the whole storage period, the polyphenol retention rate of heated concentrated juice was 83.18%, while the ice temperature concentrated juice was as high as 90.98% and the change was relatively stable. The reduction force, scavenging ability of DPPH radical and ABTS radical were significantly higher than those of vacuum-heated concentrated juice. Correlation analysis pearson antioxidant components and antioxidant capacity showed that phenols contribute more to antioxidant capacity. The results provide a theoretical reference and technical basis for the concentration of apple juice by ice temperature technology.
  • LI Shaoli, DENG Jianchao, LI Chunsheng, YANG Xianqing, WU Yanyan, CHEN Shengjun, MA Haixia
    Food and Fermentation Industries. 2020, 46(14): 121-126. https://doi.org/10.13995/j.cnki.11-1802/ts.023462
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    To investigate the characteristics of amine-producing bacteria from raw bigeye tuna (Thunnus obesus), total nine strains of biogenic amine-producing bacteria were isolated from the commercial bigeye tuna, and their growth curves were also determined. The concentrations of biogenic amines in the fermented broth were determined by high performance liquid chromatography. The results showed that all nine strains belong to mesophilic bacteria, which could produce tryptamine, putrescine and cadaverine under suitable conditions. Three strains with the highest biogenic amine yield were selected. By inoculation the single colony into tryptic soy broth, the cumulative mass concentrations of biogenic amines induced by these strains over 3 days were 40.4, 41.3 and 50.3 mg/L, respectively. Identification of these three strains performed by VITEK 2 and 16S rDNA showed that they were Macroococcus caseolyticus, Providencia alcalifaciens, and Enterococcus faecalis, respectively. The results provide an important theoretical basis for further study on inhibiting the production of biogenic amines in raw bigeye tuna, and also lay an important theoretical foundation for the preservation research of raw bigeye tuna.
  • LI Rui, SUN Zuli, LI Laihao, YANG Xianqing, WEI Ya, CEN Jianwei, XIANG Yue, ZHAO Yongqiang
    Food and Fermentation Industries. 2020, 46(14): 127-135. https://doi.org/10.13995/j.cnki.11-1802/ts.023881
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    In order to clarify the effects of three different thermal processing methods of steaming, boiling, and air frying on the edible quality of tilapia (Oreochromis niloticus) fillets, the following parameters including color, processing loss rate, pH value, basic nutritional components, fat oxidation, fatty acid composition content and volatile matter composition were analyzed. The results showed that thermal processing had a greater impact on the edible quality of tilapia meat, and different thermal processing methods had different effects on it. The specific realization was: after steaming, boiling and air frying, the processing loss rates were 11.51%, 9.14%, and 26.73% respectively. Moreover, compared with the control group, the pH values of steaming, boiling were increased by 0.22 and 0.44, respectively, while the air frying treatment was reduced by 0.51. The content of nutritional components changed, and the relative content of ash, crude protein and fat increased due to the decrease of moisture loss after heat treatment. After thermal processing, the surface color of fish meat changed, L* value and b* value increased. At the same time, a* value increased by steaming and air frying treatment and boiling reduced. Oxidation of fat occurs during thermal processing, and the degree of oxidation was judged by the TBARS value: boiling (0.68 mgMDA/kg)> steaming (0.58 mgMDA/kg)> air-frying (0.20 mgMDA/kg). In addition, the content of saturated fatty acids and polyunsaturated fatty acids in fish meat increased, the highest boiling content and high steam content were 38.13% and 32.53% respectively. Meanwhile, the content of monounsaturated fatty acids decreased, and the minimum steam content was 29.25%. GC-MS analysis showed that 38, 44, 44 and 47 volatile substances were detected and they were mainly aldehydes, alcohols, and alkanes. Different thermal processing methods had certain effects on the food, food and other supplies of tilapia. This study provides a theoretical guidance for the thermal processing of tilapia and its effect on color, flavor, and nutritional ingredients of tilapia.
  • QI Huilin, YANG Fang, YU Dawei, LIU Xiaoli, JIANG Qixing, XU Yanshun, YU Peipei, XIA Wenshui
    Food and Fermentation Industries. 2020, 46(14): 136-141. https://doi.org/10.13995/j.cnki.11-1802/ts.023090
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    Taking seasoned fish as the research object, this paper explored the effects of L-cysteine, citric acid and sodium D-isoascorbate on color protection and Maillard reaction of seasoned fish during sterilization process. The color difference and the correlation value of Maillard reaction were determined to investigate the regulation mechanism. Results showed that the sterilization process reduced the color and glucose content of seasoned fish, increased the content of 5-hydroxymethylfurfural (5-HMF), fluorescence intensity, the absorption value of Maillard intermediate products at A294, and the degree of browning at A420. The addition of color protectant increased the color of seasoned fish after sterilization, and increased the glucose content. Meanwhile, the content of fructose had no significant change. But color protectant reduced the 5-HMF content, fluorescence intensity and changed the absorption value at A294 and A420. In summary, three kinds of color protectant could change the color of seasoned fish by affecting the Maillard reaction during sterilization.
  • XIONG Xiangyuan, ZHANG Lizhao, CHEN Lili, GONG Huike, ZHOU Yue, REN Youhua
    Food and Fermentation Industries. 2020, 46(14): 142-147. https://doi.org/10.13995/j.cnki.11-1802/ts.023830
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    The isolation, screening and identification of excellent strains from rice noodle fermentation broths were studied. First, 118 strains with lactic acid production capacity were isolated. Thirty-five strains with strong acid production ability were screened by pH determination, and then seven strains with excellent performance were obtained by measuring the activity of amylase, protease and lipase with principal component analysis method. After fermentation of these seven strains, the pH was 4.21-4.50, the amylase and protease activity were 97.74-210.43 U/mL and 3.97-9.34 U/mL respectively, and the lipase activity ranged between 0-2.15 U/mL. Based on morphological observation, physiological and biochemical tests and 16S rDNA sequence analysis, R133, R02, R1212, R1310, R13 were identified as Pediococcus pentosaceus, R29 as Lactobacillus fermentum and R112 as Bacillus subtilis. These seven strains have good application prospects as rice noodle starter.
  • ZHANG Zhizhu, YIN Jinyan, MENG Yang, CHEN Li, LU Hongmei
    Food and Fermentation Industries. 2020, 46(14): 148-155. https://doi.org/10.13995/j.cnki.11-1802/ts.024083
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    Seventy-four yeast strains were isolated from the mulberry orchard, through gas production experiment, TTC color reaction preliminary selecting and alcohol production capacity filtering, the optimal strain Y2 was obtained. It was identified as Saccharomyces cerevisiae by wallerstein laboratory nutrient agar(WL) selective cultural medium and 26S rDNA sequence analysis. Strain Y2 grew best at 28 ℃ and pH 3.5, and could tolerate 12% ethanol (volume fraction), 800 mg/L SO2. Compared with commercial Saccharomyces cerevisiae BV818, SLB, the flavor substance of the relative ester content in the fermented mulberry wine was 2.63% and 5.13% higher than that of BV818 and SLB, respectively. The produced mulberry wine had excellent flavor and rich in aroma. It is of potential application value in the production of mulberry fruit wine and mulberry product development.
  • ZHAO Ting, HUANG Liqing, JIN Ziyang, YUAN Siqi, LIU Jun
    Food and Fermentation Industries. 2020, 46(14): 156-162. https://doi.org/10.13995/j.cnki.11-1802/ts.023567
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    This paper aimed to improve the enzyme production level of acetolactate synthetase (ALS) from Bacillus licheniformis. The recombinant plasmid pEGX-6p-1-alsS was transformed into Escherichia coli BL21 (DE3) for heterologous expression, and the fermentation conditions of recombinant E. coli BL21 (DE3) were optimized. The optimized fermentation medium was composed of glucose 12 g/L, peptone 10 g/L, sodium citrate 5 g/L, KH2PO4 3 g/L, MgSO4·7H2O 1 g/L and NaCl 2 g/L. Moreover, induction with 0.4 mmol/L isopropyl-β-D-thiogalactopyranoside at 30 ℃ for 10 h was considered as the optimized condition. Based on the response surface prediction, the optimal conditions for enzyme production were pH 7.0, temperature 30.2 ℃, and 0.42 mmol/L IPTG. Under this condition, the enzyme production level was 242.567 U/mL. Therefore, the amount of ALS produced by unit bacteria (dry weight) was 164.299 kU/g, and the enzyme production level was 266.657 U/mL, which were 1.31 and 1.77 times of that of the lysogeny broth (LB) medium, respectively.
  • TIAN Yuxiao, TANG Yueming, GAO Jia, SONG Zhanfeng, LUO Fangyao, ZHU Yongqing, WANG Zulian, CHEN Qing
    Food and Fermentation Industries. 2020, 46(14): 163-168. https://doi.org/10.13995/j.cnki.11-1802/ts.023947
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    The preservation effects of polyethylene (PE) packaging films with different gas transmission rates to postharvest red cayenne pepper (Capsicum annuum var. conoides) were studied using modified atmosphere packaging (MAP) at (9 ± 0.5) ℃ cold storage. The results suggested that PE packaging films could effectively restrain the weight loss of red pepper during the cold storage, while MAP treatments with different O2/CO2 permeability differed on the fresh-keeping effect significantly. All treatments maintained the appearance by inhibiting the increase of red pepper in electrolyte leakage and rot, except the treatment E [the permeability of O2 and CO2 is 1 865 cm3/(m2·24 h·0.1 MPa) and 7 214 cm3/(m2·24 h·0.1 MPa) respectively] which accelerated the decay of red pepper. In addition, compared with others, treatment C [the permeability of O2 and CO2 is 8 087 cm3/(m2·24 h·0.1 MPa) and 31 520 cm3/(m2·24 h·0.1 MPa)] had the best commercial quality after 30 days of cold storage.
  • CHEN Yong, MO Guohuan, QIU Jie, CHEN Tiantian, LI Fangfang, ZHENG Xin
    Food and Fermentation Industries. 2020, 46(14): 169-175. https://doi.org/10.13995/j.cnki.11-1802/ts.023922
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    The aim of this study was to explore the effect of the air-conditioned refrigeration technology on the storage quality of leaves and stems of Jiangzhou pickled vegetables and to provide a theoretical basis for the air-conditioned refrigeration technology of Jiangzhou pickled vegetables. Jiangzhou pickled cabbage was divided into leaves and stems by traditional natural fermentation. Samples were taken every 15 days during the 90 days storage under the condition of 4 ℃ air-conditioned packaging of N2+CO2 with different concentrations. The total acid content, pH value, nitrite content, VC content, color difference ΔE and sensory of Jiangzhou pickled cabbage were measured in order to analyze the effects of air-conditioned cold storage technology on the preservation characteristics of sauerkraut and the changes of sensory quality. The results showed that MAP1 (20%CO2+80%N2) was significantly better than other experimental groups in inhibiting the decrease of total acid, the oxidation of VC, the rise of pH and color difference ΔE. It also could promote the degradation of nitrite and maintain the sensory quality of sauerkraut (P<0.05). Besides, each experimental group was significantly better than the control group (P<0.05). And MAP1 (20%CO2+80%N2) could effectively inhibit the browning, softening, over acidification and other quality problems during the storage period and maintain the storage quality of Jiangzhou pickled vegetables. This study provides a theoretical basis and technical support for prolonging the storage period and maintaining the sensory quality of Jiangzhou pickled vegetables.
  • SUN Peili, CHE Zhengqing, JIAO Jie, PU Ying, WANG Shulin, DU Yan
    Food and Fermentation Industries. 2020, 46(14): 176-181. https://doi.org/10.13995/j.cnki.11-1802/ts.023639
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    In order to explore the effect of fermentation on the quality of highland barley starch, the compound strains of Saccharomyces cerevisiae and Lactobacillus acidophilus were used to ferment highland barley. The effects of fermentation temperature, time and inoculation amount on amylose content, amylopectin content, gelatinization characteristics and dissolution characteristics were studied. The parameters of fermentation process were optimized by orthogonal experiment. The results showed that the optimum parameters were as follows: inoculating 3% Saccharomyces cerevisiae and fermenting at 28 ℃ for 2 h, then inoculating 5% Lactobacillus acidophilus, and continuing fermentation at 37 ℃ for 1.5 d. Compared with unfermented highland barley, the amylose content, swelling power and solubility of fermented highland barley were increased, and the initial gelatinization temperature and peak viscosity were significantly decreased, which indicated that the quality of highland barley starch and processing characteristics can be improved by fermentation.
  • ZHOU Nong, MO Rijian, HUANG Qiuyan, LI Chengyong
    Food and Fermentation Industries. 2020, 46(14): 182-188. https://doi.org/10.13995/j.cnki.11-1802/ts.023870
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    Ultrasonic-assisted technology was used to extract polyphenols from guava fruits. The extraction process was optimized by single factor and response surface experiments. Then the extracted polyphenol was separated and purified by AB-8 macroporous resin and its antibacterial activity was measured. The results showed that the optimal extraction condition for guava polyphenols was using 51% ethanol and 1∶32 (mg∶mL) ratio of material to liquid for the extraction of 60 min at 51 ℃. Under the optimized condition, the yield of guava polyphenols reached 10.31 mg/g. The purity of AB-8 macroporous resin was improved from 1.2% to 33.2%. Guava polyphenols had inhibitory effects on E. coli, Bacillus subtilis and Staphylococcus aureus. Their minimum inhibitory concentrations (MIC) were 3 mg/mL, 1.5 mg/mL and 1.5 mg/mL, respectively. However, they had no effect on Aspergillus niger and Candida.
  • XU Yang, XU Mao, JIANG Heti
    Food and Fermentation Industries. 2020, 46(14): 189-197. https://doi.org/10.13995/j.cnki.11-1802/ts.023822
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    In order to investigate a suitable processing technology to produce dried shiitake slices, this research evaluated the effects of five drying methods, including freeze-drying (FD), intermittent microwave drying at different power (IMD), hot air followed by microwave drying (HAD+MD), freeze-drying followed by microwave drying (FD+MD), and microwave drying followed by freeze-drying (MD+FD), on shiitake slices quality in terms of their physicochemical properties, color, texture, appearance and microstructure. A comprehensive evaluation was performed using grey correlation analysis based on the coefficient of variation. Results showed that the value of ΔE (10.76±0.83) and rehydration coefficient [(59.09±3.91)%] in FD were significantly better than other groups (P<0.05). Furthermore, the comprehensive retention of crude protein, lentinan and reducing sugar in FD were great. The shrinkage and fragmentation of FD+MD were similar to FD (P>0.05). Texture test showed that the hardness and springness of FD+MD and MD+FD were similar to FD (P>0.05), and the chewiness and resilience of them were better than FD. And the surface of IMD and HAD+MD formed hard shell which resulting in severe shrinkage and browning. However, the formaldehyde content of IMD [(28.02±0.62) mg/kg] was the lowest (P<0.05). Moreover, a uniform and full honeycomb network microstructure were observed in FD, FD+MD and MD+FD. The comprehensive evaluation result was: FD+MD>FD>MD+FD>HAD+MD>IMD. Therefore, FD+MD was a promising method for processing dried shiitake slices in these five methods. This study provides ideas for processing and quality evaluation of dried shiitake products.
  • LI Yuanyi, XING Kexin, ZHANG Baochun, SHEN Chunhua, XU Yan, TANG Ke
    Food and Fermentation Industries. 2020, 46(14): 198-203. https://doi.org/10.13995/j.cnki.11-1802/ts.023734
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    The aroma characterization of nine brandies from Yantai (China) and Cognac (France) were analyzed by headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS) and sensory analysis. The results showed that 512 volatile compounds were identified by HS-SPME-GC×GC-TOFMS. Among these compounds, esters were the most, followed by alcohols, aromatics and carbonyls. Semi-quantitative analysis was conducted on 157 volatile compounds, which were selected from the aroma database. Application of one-way ANOVA combined with heat map analysis indicated that Chinese brandy was significantly different from French brandy in species and concentration of aroma compounds. The results of Napping® revealed that spice, caramel, dried fruits and cream were the main aroma sensory characterization that distinguished brandies from Yantai (China) and Cognac (France). This research enriches the theoretical system of flavor chemistry of brandy and provides some reference for the regulation of flavor in Chinese brandy production.
  • JI Xin, FAN Shuangxi, LI Yicong, ZHONG Qiding, LU Wei, LI Anjun, LIU Guoying, HUANG Yan, HU Xinhang, YE Fangping
    Food and Fermentation Industries. 2020, 46(14): 204-210. https://doi.org/10.13995/j.cnki.11-1802/ts.023839
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    There are many minor components in Baijiu. Due to the severely overlapping signal peaks in 1H NMR spectrum, the specific characteristic components analysis method cannot achieve accurate quantification of organic acids and aldehydes in Baijiu. In order to solve the problem of overlapping signal peaks of Baijiu in 1H NMR spectrum, a partial least squares regression (PLSR) model for quantitative analysis of 6 organic acids (acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, and isovaleric acid) and 3 aldehydes (acetaldehyde, acetal, and isovaleraldehyde) in Baijiu was established using 1H NMR technology as the detection method, combining with PLSR prediction algorithm. The coefficient of determination of the PLSR model for quantitative analysis ranged from 0.93 to 0.99, the standard deviation of prediction (RMSEP) < 0.7, and the range error ratio (RPD)≥3.7. It showed that the model had good fitting effect and high prediction accuracy. Compared the results of NMR PLSR model with those of gas chromatography, the error was within ± 8%, which met the verification requirements of method feasibility comparison analysis. The results showed that the NMR PLSR model for quantitative prediction could be used for the accurate determination of 6 organic acids and 3 aldehydes in Baijiu, which laid the foundation for the application of non-targeted 1H NMR fingerprint technology in the authenticity identification of Baijiu, and provided solutions to the problem that it is difficult to quantify the signal overlap of minor components (esters, carbohydrates, amino acid, etc.) in other foods.
  • ZHANG Shizhi, TANG Weiqi, ZHANG Mingjin, DUO Xinghong
    Food and Fermentation Industries. 2020, 46(14): 211-215. https://doi.org/10.13995/j.cnki.11-1802/ts.023941
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    The ‘Huzhu’ brand Qingke liquor was taken as the research object, and the rapid identification methods of ‘Huzhu’ brand Qingke liquor based on UV spectroscopy was studied. On the basis of proper pretreatment of the spectrum, by comparing the similarity evaluation indexes, such as the angle cosine, correlation coefficient and UV similarity, between the ultraviolet spectrum of the sample and the reference spectrum, the quality control chart of ‘Huzhu’ brand Qingke liquor was constructed. The spectra of ‘Huzhu’ Qingke liquors, other brand liquors and non-Qingke liquors were compared with the reference spectrum, as results, all the ‘Huzhu’ Qingke liquors were kept between the upper and lower control limits of the quality control chart, and the other two classes of samples were located under the lower control limit. The results indicated that this proposed method could be used as a simple and rapid identification method for quality assurance of ‘Huzhu’ brand Qingke liquor.
  • YU Huaizhi, CHEN Dongjie, JIANG Peihong, ZHANG Yuhua, GUO Fengjun, ZHANG Changfeng
    Food and Fermentation Industries. 2020, 46(14): 216-221. https://doi.org/10.13995/j.cnki.11-1802/ts.022156
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    An online, non-destructive internal quality inspection/grading system was designed for Mengyin peaches using near-infrared spectroscopy. Online models to detect soluble solid content (SSC) and firmness of Mengyin peaches were established in keeping with the sorting system’s at a speed of 5 fruits/second. Spectra were pre-processed using methods including Savitzky-Golay smoothing (SGS) and Savitzky-Golay derivative (SG-DER) calculations. SSC and firmness prediction models were established for different wavelength ranges using partial least squares (PLS) fitting. The results showed that, in the construction of SSC prediction model, SG-DER pre-processing was optimum in the range of 600-750 nm and 750-900 nm wavelength. Correlation coefficients of calibration and validation sets were 0.919 and 0.863, and root mean square errors were 0.735 and 0.764%, respectively. SGS used for pre-processing was suitable in firmness prediction model construction. And the correlation coefficients of calibration and validation sets were 0.832 and 0.746, and root mean square errors were 0.774 N and 0.785 N, respectively. Furthermore, a genetic algorithm (GA) and a successive projections algorithm (SPA) were used to screen characteristic variables in the 600-750 nm and 750-900 nm wavelength ranges, and SSC and firmness prediction models were established with the respective use of SG-DER and SGS for spectral pre-preprocessing. The results revealed that both SPA and GA could effectively reduce the number of variables used in model construction. And they also could enhance the predictive ability and computation speed of online SSC and firmness prediction models. SSC and firmness prediction models established with SPA-PLS were better than those GA-PLS did. The correlation coefficient and root mean square error of the SSC prediction set were 0.916% and 0.721 %, respectively. Moreover, the correlation coefficient and root mean square error of the firmness prediction set were 0.811 and 0.742 N, respectively. Thus, on-line non-destructive detection of SSC and firmness of Mengyin peaches could be realized with near-infrared diffuse-transmission spectroscopy.
  • YANG Wenyi, CHEN Lin, ZHOU Xuezhong
    Food and Fermentation Industries. 2020, 46(14): 222-227. https://doi.org/10.13995/j.cnki.11-1802/ts.024115
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    The distribution of trace elements in olive oil and the relationship between trace elements and the producing areas of olive oils were investigated. The olive oil was diluted by kerosene, and 16 trace elements in 18 olive oil samples from different producing areas (China, Italy, Spain, and Greece) were determined using inductively coupled plasma tandem mass spectrometry (ICP-MS/MS). The applicability test showed that there was a strong linear correlation between the trace elements in olive oil. The principal component analysis and cluster analysis were applied to evaluate the distribution of trace elements of the determination results after data standardization. The results of principal component analysis showed that the cumulative variance contribution rate of the first five principal components was 80.961%, which could represent the information of original data matrix. Factor analysis showed that the characteristic elements of olive oil were Na, Ti, Cu, Zn, Sr, and Pb. Cluster analysis clustered 18 olive oil samples into four groups. The content of trace elements in olive oil from different producing areas had obvious differences, which could realize the preliminary discrimination of olive oil from different producing areas. Through principal component analysis and cluster analysis of trace elements, the use of characteristic trace elements could effectively trace and distinguish from the producing areas of olive oil.
  • LI Xuan, HAN Sihai, LI Xinling, PAN Chunrui, TAO Yuxin, LIU Jianxue
    Food and Fermentation Industries. 2020, 46(14): 228-233. https://doi.org/10.13995/j.cnki.11-1802/ts.023510
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    Sour liquid noodles is a characteristic and traditional cooked wheaten food in Luoyang, in which a special kind of mung bean sour liquid is used for cooking noodles instead of water. In order to evaluate the nutritional value of Luoyang mung bean sour liquid, its main nutritional components were studied and analyzed. The results showed that Luoyang mung bean sour liquid was rich in nutrients. The moisture content was 95.56-98.75 g/100 g. The content of reducing sugar, starch, ash, protein and fat was 0.21-0.37 g/100 g, 1.62-1.74 g/100 g, 0.16-0.22 g/100 g, 0.66-1.40 g/100 g, and 0.11-0.15 g/100 g, respectively. The pH values of mung bean sour liquid were 4.19-4.83. The total acid (calculated by lactic acid) was 0.35-0.67 g/100 mL. Luoyang mung sour liquid was rich in mineral elements, including Ca and Mg, with the contents of 144.17-319.42 mg/L and 86.58-118.33 mg/L, respectively. It also contained Zn, Fe, Cu and other mineral elements. The content of amino acids in the sample of Zhangji workshop was the most, which was 1 042.36 mg /100 mL, and that in Nanguan workshop was the least. The taste active value (TAV) of glutamic acid, valine and lysine were higher, which contributed a lot to the taste of Luoyang mung bean sour liquid and formed its unique flavor. Using principal component analysis to analyze the conventional nutrients of Luoyang mung bean sour liquid, it was found that the inheritance and development of traditional fermentation and production process formed its rich and diverse quality.
  • YANG Jinjun, HU Jinxiang, WANG Lin, QIAO Mingfeng, HE Lian, WU Huachang, DENG Jing, YI Yuwen
    Food and Fermentation Industries. 2020, 46(14): 234-242. https://doi.org/10.13995/j.cnki.11-1802/ts.023221
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    Different red sour soups were classified by volatile flavor substances. In the experiment, electronic nose, headspace solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometer(GC-MS) were used to analyze the characteristic volatile flavor substances of red sour soups of four brands (Guan Xiangyuan A; Yumeng B; Lianghuanzhai C; Liu Huzi D) combined with radar map and principal component analysis. The results showed that the electronic nose radar map could divide the samples into two categories (A, C and B, D). GC-MS analysis identified 141 volatile substances in 8 categories, including alcohols, phenols, aldehydes, acids, ketones, alkenes, esters and thioethers. The main volatile substances of A and C were alcohols, acids and esters; B and D were alcohols, aldehydes and thioethers. Based on principal component analysis and comprehensive score, the quality evaluation model of volatile substances was established, and the results showed that A and C were similar, and B and D were similar, which were mutually confirmed with the electronic nose analysis results. The results provide reference for the flavor evaluation of red sour soup.
  • ZHANG Shasha, LUO Xiaoli, CAO Jingjing, HE Rong, ZHANG Weisi
    Food and Fermentation Industries. 2020, 46(14): 243-248. https://doi.org/10.13995/j.cnki.11-1802/ts.023097
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    By analyzing the changes in volatile flavor components (VFCs) of Tricholoma matsutake during hypobaric storage using an electronic nose (EN) in combination with headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS), a novel method for rapid determination of the freshness of Tricholoma matsutake was established. In total, 76 volatile compounds were detected using GC-MS from Tricholoma matsutake samples, which including 23 alcohols, 29 aldehydes, 9 ketones, 5 alkanes, 2 esters, and 8 other compounds. Initially, these compounds were found to be decreased, while these contents were increased in the later stage of storage. Three distinctive aromas inducing 1-octen-3-ol, 3-octanone and methyl cinnamate of fresh Tricholoma matsutake were identified. Significant changes in the VFCs were observed on the 15th day of storage, which was then assigned as the inflection point of freshness. The aroma components of Tricholoma matsutake samples that were subjected to various storage time could be effectively distinguished by EN. Therefore, EN could rapidly determine the freshness of Tricholoma matsutake during storage. The results of this study could serve as a theoretical basis for future research on elucidating the mechanisms and designing the techniques for the storage and preservation of Tricholoma matsutake.
  • HAO Qilin, CHEN Yuan, HUANG Xianzhi, DING Xiaowen
    Food and Fermentation Industries. 2020, 46(14): 249-255. https://doi.org/10.13995/j.cnki.11-1802/ts.023727
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    The purpose of this study was to evaluate the nutritional quality of plums in Wushan of Chongqing. Fifty-five samples of Wushan plums were randomly selected from five main growing areas (G, Q, P, S, L) to determine the contents of fifiteen nutritional indexes, such as vitamin C, soluble protein and γ-aminobutyric acid, and the nutritional qualities, and compare by the principal component analysis (PCA). The results showed that there were some differences in the nutritional evaluation indexes of plums in five growing areas of Wushan. The principal component analysis method extracted six comprehensive evaluation indicators with a cumulative contribution rate of 72.331%. Moreover, six core indexes including vitamin B1, polyphenols, Fe, ABTS free radical scavenging power, γ-aminobutyric acid and vitamin C were selected to evaluate the nutritional quality of Wushan plum. In conclusion, the nutritional quality of Wushan plum was better, but there were differences. The best nutritional quality of plum was from Q area, followed by G area.
  • REN Xingquan, SU Ju, SU Along, WANG Rong, LIU Pan
    Food and Fermentation Industries. 2020, 46(14): 256-261. https://doi.org/10.13995/j.cnki.11-1802/ts.024017
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    A simple, efficient and sensitive method for the determination of α-solanine and α-chaconine in potato was established. Samples were extracted with acidified methanol and then absorbed with excess water by anhydrous sodium sulfate and magnesium acetate. After centrifugation, the acetonitrile and formic acid ammonium buffer solution were mobile phase, gradient elution, the flow rate was 0.4 mL/min, the column temperature was 40 degrees, the injection volume was 5μL, the extract was separated by chromatographic column, and the multi reaction analysis was carried out by four level mass spectrometer under the electrospray ionization mode. In the experimental concentration range, the standard curves of α-solanine and α-chaconine are well linear, and the correlation coefficient (R2) is greater than 0.999; at the concentration levels of 10, 50 and 100 ng/mL, the recoveries of the two analytes are 98.9%-101.6%, the relative standard deviation is 0.18%-1.41%, the detection limit and quantitative limit are 0.3 mg/kg and 1.0 mg/kg respectively. The sample was analyzed and compared with the pre-treatment extraction results reported in the literature. This method can achieve better results than the known methods. Compared with the supplementary method, the recovery rate of this method is much higher than that of the supplementary method, which further proves the feasibility of this method. The results showed that the method was simple, reproducible and accurate, and could be used for the analysis and monitoring of the major glycoside alkaloids in potato.
  • SHAO Junfeng, LI Bo, LU Yang, WANG Jun, CUI Guiyou
    Food and Fermentation Industries. 2020, 46(14): 262-268. https://doi.org/10.13995/j.cnki.11-1802/ts.023453
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    In this present study, 80 kinds of volatile compounds in salted goose aged brine were separated and identified by headspace solid phase microextraction-gas chromatography-mass spectrometry. Headspace solid phase microextraction coupled with gas chromatography-mass spectrometry and relative odor activity value were used to study volatile compounds of salted goose brine. Eighty volatile compounds were detected and furfural, n-hexanal, mushroom alcohol, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal were found to be important to the aged brine. Contribution rates of the first three principal components were 43.39%, 28.81% and 18.04%, respectively; and the cumulative contribution rate was 90.25%, which could represent the basic information on volatile compounds in salted goose aged brine. Principal component analysis was used to establish an evaluation model for the key flavor intensity of aged brine with the traditional sensory evaluation. The evaluation results were in good accordance with those obtained from traditional sensory evaluations, which indicated the feasibility of the developed method.
  • YIN Yiming, XU Yongxia, ZHANG Chaomin, LI Xuepeng, LI Qiuying, XIE Jing, LI Jianrong
    Food and Fermentation Industries. 2020, 46(14): 269-274. https://doi.org/10.13995/j.cnki.11-1802/ts.023480
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    Aquatic products have not only high nutritional value but also a delicious taste and unique flavor. However, with the decrease of freshness during storage, the flavor components changed and the unique flavor of aquatic products decreased. Meanwhile, the fishy odor gradually increased and the flavor quality deteriorated. In this paper, the characteristics of flavor composition of fish and other aquatic products, and the mechanism of flavor deterioration during storage were reviewed. The effects of protein, lipid and microorganism on the flavor quality of aquatic products during storage were deeply explored, which aimed to provide a theoretical basis for the regulation of flavor quality of aquatic products during storage.
  • PENG Liying, LIU Gongliang, FEI Yongtao, YU Jieyu, LIU Rui, BAI Weidong, WANG Lichang, JIA Aijuan
    Food and Fermentation Industries. 2020, 46(14): 275-282. https://doi.org/10.13995/j.cnki.11-1802/ts.024198
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    Ester-producing yeast is a kind of microorganism that can produce ester substances, and it plays an important role in food fermentation industry. In this paper, the breeding methods of ester-producing yeast were reviewed, the advantages and disadvantages of total ester determination method were compared, and the key enzymes and genes of yeast for esters synthesis were discussed. The screening and development trend of ester-producing yeast in food fermentation industry were also prospected. This paper provides theoretical basis for the application of ester-producing yeast in food fermentation industry.
  • ZHOU Fengchao, CHEN Weijiao, GU Yinhuan, LIAO Wei, LIU Yaling
    Food and Fermentation Industries. 2020, 46(14): 283-288. https://doi.org/10.13995/j.cnki.11-1802/ts.023684
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    Myofibrillar protein (MP) has important functional properties in emulsification-type meat products, which can form a good emulsification system with fat. However, excessive intake of animal fat will cause adverse effects on human health. So polysaccharides were used to replace animal fat in part or completely in many meat products in order to obtain a good substitution effect. Starch, edible gum and insoluble dietary fiber can be added as fat substitutes in low-fat meat products, which can stabilize moisture and make polysaccharide-MP complex has better emulsifying or gel properties, and finally improve the product quality effectively. The research progress of the interaction of starch, edible gum and insoluble dietary fiber with MP were reviewed, and the mechanism of action between three kinds of polysaccharides and MP were elucidated. These conclusions can provide a theoretical basis for the production of high-quality low-fat meat products.
  • DU Miying, WANG Jinghan, SUN Hui, MO Meilian, LI Yuying, HE Zhigui
    Food and Fermentation Industries. 2020, 46(14): 289-294. https://doi.org/10.13995/j.cnki.11-1802/ts.023885
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    Chinese cooking technology is extensive and profound. The dishes are rich and delicious, which form different local flavors. The development of cooking food is affected by its short shelf-life and low automation. With the fast-paced lifestyle, prepared foods have become a new direction for cooking research. However, the prepared foods still have some development bottlenecks, such as weak basic research, poor quality and stability. Tea polyphenol is a kind of natural food additive, which plays an important role in the food industry. This paper mainly discusses the application of tea polyphenols in prepared foods.
  • XU Haoyang, RUAN Changqing
    Food and Fermentation Industries. 2020, 46(14): 295-302. https://doi.org/10.13995/j.cnki.11-1802/ts.023683
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    Chitosan and its derivatives have good antibacterial properties which can reduce fruit rot and maintain its quality effectively during storage. They are ideal green antibacterial materials. This paper mainly introduces four types of excellent properties of chitosan, including antibacterial properties, environmental friendly, film-forming ability, and permeability. In addition, four types of chitosan-based green antibacterial coating composites are described, such as compounding with phenolic or flavonoids, proteins, aldehydes or acids, and plant essential oils. Moreover, the applications of these composites in fruit preservation are reviewed from two aspects of climacteric and non-climacteric fruit. Besides, the similarities and differences of the preservation mechanism of composites between that two types of fruit are summarized. In the end, problems in the application of the composites were raised, and also their future development was prospected.