25 September 2020, Volume 46 Issue 18

    

• Select all
  |

• Select
  Metabolic engineering of Corynebacterium glutamicum for hyaluronic acid production

  HU Litao, WANG Yang, LI Jialian, ZHOU Siyan, WANG Daoan, YIN Guobin, LIU Jingjing, KANG Zhen, CHEN Jian

  Food and Fermentation Industries. 2020, 46(18): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.023858

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Hyaluronic acid is a glycosaminoglycan widely used in medicine, cosmetics and food industries. The main industrial production strain of hyaluronic acid is Streptococcus zooepidemicus. Because the bacteria are pathogenic, there is an urgent need to construct a safe hyaluronic acid producing strain. By heterologous expression of hyaluronic acid synthase (pmHasA) in a food-grade expression host, Corynebacterium glutamicum, the synthesis of current hyaluronic acid was achieved, and the yield in shake flasks reached 0.35 g/L. By enhancing the expression of the UDP-glucose dehydrogenase gene (ugdA2) and phosphoaminotransferase gene (glmS) in the metabolic pathway and knocking out the lactate dehydrogenase gene (ldh), the yield of hyaluronic acid increased to 0.81 g/L. Based on this, the induction conditions were optimized, and the optimal isopropyl-β-D-thiogalactopyranoside (IPTG) concentration was determined to be 0.8 mmol/L, and the induction time was 2 hours. Under these conditions, the highest yield of hyaluronic acid in shake flask was 1 g/L. After batch fed fermentation in a 3 L fermenter, the hyaluronic acid yield reached 4.8 g/L. In this paper, the safe and efficient synthesis of hyaluronic acid was achieved by regulating the metabolic pathway of Corynebacterium glutamicum, which laid the foundation for the production of food-grade hyaluronic acid.
• Select
  Purification, identification and antimicrobial characteristics of Subtillicin L produced by Bacillus subtillis DH8043

  LI Jinjin, WANG Wei, TAO Leren, CHI Hai

  Food and Fermentation Industries. 2020, 46(18): 8-12. https://doi.org/10.13995/j.cnki.11-1802/ts.023716

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The subtillicin L produced by Bacillus subtillis DH8043 was systematically purified. Meanwhile, the predicted structural gene and antibacterial properties of Subtillicin L were analyzed in the study. The results showed that one single band with molecular weight at approximately 12.3 kDa was found via tricine sodium dodecyl sulfate poly-acrylamide gel electrophoresis (Tricine-SDS-PAGE) after the purification by anion exchange column and Sephadex-G50 chromatography column from the crude extract precipitated by ammonium sulfate. To identify the similarity of Subtillicin L with other bacteriocins, the analysis and blast of the complete genome sequence were used. The predicted similarity between the amino acid sequence of Subtillicin L and the known amylocyclisin was 99.11%. The main difference between them was at the 88^th amino acid by alignment analysis. Finally, antibacterial activity between Subtillicin L and Nisin against Bacillus cereus LMGT2805 was studied. The results showed Subtillicin L can completely inhibit B. cereus LMGT2805 at high concentration, 4 times of minimum inhibition concentration (MIC₅₀), while nisin only prevent the growth of B. cereus LMGT2805 at the same concentration. The antimicrobial results provided more options to inhibit B. cereus besides Nisin.
• Select
  Ameliorative effects of Lactobacillus plantarum CCFM8610 on osteoporosis in ovariectomized rats

  PENG Jiang, ZHAI Qixiao, YU Leilei, TIAN Fengwei, ZHAO Jianxin, ZHANG Hao, CHEN Wei

  Food and Fermentation Industries. 2020, 46(18): 13-18. https://doi.org/10.13995/j.cnki.11-1802/ts.024120

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Postmenopausal osteoporosis, due to its estrogen deficiency, may cause intestinal flora disorder, intestinal barrier damage, intestinal permeability increase and host immunity decrease. At present, most of the drugs used for long-term treatment of osteoporosis have strong side effects, so it is urgent to find a new safe, effective and long-term dietary intervention approach. Past animal experiments and clinical trials showed that Lactobacillus plantarum CCFM8610 isolated from pickle had the potential functions of restoring intestinal barrier damage, regulating intestinal immune system and promoting host cell metabolism. This study aimed to further explore the improvement of L. plantarum CCFM8610 on osteoporosis. By removing bilateral ovaries of rats to establish a postmenopausal osteoporosis model, it was proved that L. plantarum CCFM8610 could significantly improve the bone structure index and high bone metabolism rate of ovariectomized rats. It also regulated the intestinal barrier and reduced the activity of serum inflammatory cytokines to inhibit bone resorption in rats with osteoporosis. Therefore, L. plantarum CCFM8610 can effectively alleviate osteoporosis in ovariectomized rats by enhancing intestinal barrier function and regulating the body′s immune system, which opens a new path for the prevention and treatment of osteoporosis.
• Select
  Nutrition and characteristic components of perilla (Perilla frutescens L. Britt.) seed oligopeptides

  WANG Yuqing, JIANG Sheng, GUO Ying, DONG Zhe, WANG Yuchen, BI Yuan, CHEN Liang, GU Ruizeng

  Food and Fermentation Industries. 2020, 46(18): 19-23. https://doi.org/10.13995/j.cnki.11-1802/ts.023994

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The contents of protein and oligopeptides, molecular weight distribution, amino acid profile and bioactive peptides of perilla (Perilla frutescens L. Britt.) seed oligopeptides were studied. The results showed that the protein content and the oligopeptides content were 93.14% and 86.35%, respectively. And the relative molecular weight was mainly distributed in the range of 140 – 1 000 Da, which accounted for 82.8% of the total proportion. Additionally, the amino acid composition is relatively balanced, while the arginine content is relatively high, reaching 102.72 mg/g. Cysteine and methionine were the limiting amino acids of perilla seed oligopeptides. The essential amino acid index was 59.55%, and the amino acid composition basically conforms to the pattern of amino acid requirements of adults recommended by FAO/WHO. Moreover, two biologically active dipeptide structures were identified from the perilla seed oligopeptides, namely glycyl-arginine dipeptide (GR) and alanyl-arginine dipeptide (AR). And it was the first time that these two dipeptide sequences were identified from perilla seed oligopeptides.
• Select
  Optimization of lycopene biosynthesis pathway genes and product determination

  ZHOU Qinqin, XU Sha, ZHOU Jingwen

  Food and Fermentation Industries. 2020, 46(18): 24-32. https://doi.org/10.13995/j.cnki.11-1802/ts.023762

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Lycopene is a natural pigment with strong oxidation resistance. It has been widely used in food, health products and cosmetic industries. In this study, three copies of three different heterologous CrtE genes coding geranylgeranyl diphosphate synthase (GGPPS) were integrated into the genome DNA of Saccharomyces cerevisiae YPH499△gal80. Four CrtB genes coding phytoene synthase (CrtB) and four CrtI genes coding phytoene dehydrogenase (CrtI) from diverse species were then combined into 16 different lycopene-producing episomal plasmids and then transformed into the above-mentioned mutant strains. Finally, the lycopene detection method was also explored and optimized. The absorbance in five different solvents was analyzed. The optimal solvent, wavelength, detection limit and linear range were defined. One optimal combination mutant was screened (CrtE from Taxus x media, CrtB from Pantoea agglomerans and CrtI from Blakeslea trispora) through visual observation of the color of colonies and micro plate reader detection. According to the absorbance at 472 nm by micro plate reader, the highest titer of lycopene reached 1.33 mg/g DCW (dry cell weight). The screened recombinant strain in this work enhanced the productivity of lycopene-producing strains and provided the basis for construction of cell factories for lycopene production.
• Select
  Stability of tilapia red meat during cold storage

  SUN Shenyu, HUANG Hui, WEI Ya, LI Laihao, YANG Xianqing, HAO Shuxian, CEN Jianwei, ZHAO Yongqiang, CHEN Shengjun, LIN Zhi

  Food and Fermentation Industries. 2020, 46(18): 33-40. https://doi.org/10.13995/j.cnki.11-1802/ts.024218

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The stability of tilapia red meat during cold storage was studied. The paper measured color difference value, pH value, myoglobin content, metmyoglobin reductase activity, mitochondrial membrane permeability, succinate dehydrogenase activity, lactic dehydrogenase activity, and NADH content of different packaging red flesh. The results showed that there was no significant change in red flesh L value during refrigeration. The red flesh a^* value of the tray packaging was falling, while it was increased and then had no obvious change for the vacuum packaging. Moreover, the content of Metmyoglobin increased significantly in the tray packaging, but did not change obviously in the vacuum packaging. The oxymyoglobin content, metmyoglobin reductase activity, mitochondrial membrane permeability, succinate dehydrogenase activity, lactic dehydrogenase activity, and NADH content were continuously reduced in these packaging conditions even though these indicators in vacuum packaging was higher than tray packaging. This proved that anaerobic refrigeration could better maintain the redox process of muscle myoglobin, thus improve the color stability of flesh. Through the correlation analysis of various factors, the change of a^* value was negatively correlated with the content of metmyoglobin, and the content of oxygenated myoglobin had a very significant positive correlation with metmyoglobin reductase activity, lactate dehydrogenase activity, succinate dehydrogenase activity, and NADH. It was further revealed that the activity of mitochondria and the decomposition of lactic acid and succinic acid in mitochondria was reduced, the content of NADH in electron transport chain was decreased, resulting in the decreasing of reducing ability of metmyoglobin and the stability of meat color.
• Select
  Effects of sodium carboxymethyl cellulose on the stability of mung bean protein isolate emulsions

  REN Si, LIU Liya, PANG Shujie, LI Nana, ZHOU Sumei, WANG Li

  Food and Fermentation Industries. 2020, 46(18): 41-46. https://doi.org/10.13995/j.cnki.11-1802/ts.023915

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Sodium carboxymethyl cellulose (CMC) was added to improve the stability of mung bean protein isolate (MBPI) emulsions. The effects of CMC and heating on the stability of MBPI emulsions were studied under neutral (pH 7.0) and acidic (pH 4.5) conditions. The results showed that at pH 7.0, different degrees of microscopic phase separation occurred in the system. However, the viscosity increased and the stability of MBPI emulsions was enhanced with the increase of CMC concentration. At pH 4.5, as the CMC content increased from 0 to 0.5%, the zeta potential of emulsions declined from 5.84 mV to -26.87 mV. When the amount of CMC increased to 0.4%, CMC could effectively inhibit the instability of MBPI emulsions in acidic conditions, and the average particle size of the emulsions decreased from 33.5 μm to 1.08 μm. Additionally, the stability of MBPI emulsions stabilized by 0.4% CMC decreased with the increase of heating temperatures (60-100 ℃). However, during the observation period, no microscopic phase separation or obvious emulsion stratification occurred to the emulsions after treatment at different temperatures. The results indicated that adding CMC improved the stability of MBPI emulsions.
• Select
  Study on physicochemical properties and structure of insoluble dietary fiber from Tartary buckwheat bran pretreated by steam explosion

  HE Xiaoqin, LI Weizhou, XIA Xiaoxia, LEI Lin, ZHAO Jichun, MING Jian

  Food and Fermentation Industries. 2020, 46(18): 47-53. https://doi.org/10.13995/j.cnki.11-1802/ts.024224

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The steam explosion technology was introduced to pretreat the Tartary buckwheat bran, and the physicochemical properties and structural changes of insoluble dietary fiber pretreated with different steam explosion intensity (SE-IDF) were studied. The results showed that the water holding capacity, oil holding capacity and swelling capacity of SE-IDF were significantly lower than those of the non-explosion treatment (P<0.05), and the decrease was slower when the explosion strength was lower than 1.2 MPa and 90 s. However, the inhibition capacity of α-amylase activity, glucose absorption capacity and in vitro fermentation capacity of SE-IDF were significantly increased (P<0.05). And with the increase of steam explosion intensity, it showed a trend of increasing first and then decreasing, and the optimum condition was found at 1.2 MPa and 90 s. Under this condition, thermodynamic parameters suggested that the peak temperature of SE-IDF was increased by 9.26 ℃, and the thermal stability was enhanced. Infrared spectrum showed that the position of hydroxyl group and other functional groups of SE-IDF had a small red shift, which suggested that the cellulose, hemicellulose and lignin components might be partially degraded. Furthermore, the SEM observation showed that the surface of SE-IDF was obviously broken and loose, the particle size was decreased and the relative surface area was increased. Therefore, steam explosion could effectively improve the physicochemical properties and structure of Tartary buckwheat bran IDF under the optimal condition of 1.2 MPa and 90 s. This study provided a theoretical reference for the development and utilization of Tartary buckwheat bran IDF and the development of health food.
• Select
  Effects of abrasive milling on eating quality of aged rice

  TIAN Wennan, GUO Yubao, NING Junfan, DONG Peng

  Food and Fermentation Industries. 2020, 46(18): 54-60. https://doi.org/10.13995/j.cnki.11-1802/ts.023989

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to reveal the cause of the deterioration of eating quality of aged rice, the outer layer of rice grains was removed by abrasive milling, and the changes in texture, RVA gelatinization viscosity, particle size distribution and scanning electron microscopy (SEM) were investigated. The results showed that as the degree of milling increased, the protein content, the hardness and the RVA setback decreased, the stickness of the cooked rice increased, thus the eating quality of aged rice were improved. The peak of large particle size increased for gelatinized aged rice with the increase of degree of milling, which indicated that the swelling degree of rice flour particles increased, and swelled as a whole. Furthermore, the RVA viscosity of the 0%-5% outer layer of aged rice grains increased with the increase of degree of milling. However, the viscosity of the 5%-25% outer layer did not change significantly, which indicated that the more outer layer, the lower gelatinization viscosity. Moreover, the SEM showed that the degree of swelling of starch granules and protein bodies in the 0%-5% outer layer of aged rice grain was low. But there was no significant change in the 5%-25% outer layer, indicating that the outer layer of aged rice itself had a lower degree of swelling and poor water permeability, which may be the reason for the eating quality deterioration of aged rice. This study provides an experimental basis for clarifying the aging mechanism of rice and regulating the raw materials of rice products.
• Select
  Effects of mixture ratio and pH on the rheological properties of mixed pectin-whey protein system

  BAI Ying, YANG Yuejiao, XIE Ruipeng

  Food and Fermentation Industries. 2020, 46(18): 61-66. https://doi.org/10.13995/j.cnki.11-1802/ts.024170

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  This paper aimed to understand the gelation mechanism of mixed whey protein-pectin system. The effect of whey protein (WP) concentration, pectin concentration, pH value and Ca²⁺ on the gel formation and rheological properties of mixed pectin-whey protein system were studied by Haake RS6000 rheometer. The results showed that with the increase of pectin and WP, the viscosity of the mixed system increased. At a certain concentration of WP, the viscosity of the mixture gradually decreased with the increase of pH value. When pH=7 and the concentration of WP system was 40 g/L, the viscosity was the largest (2.304 Pa·s). Moreover, the pectin-40 g/L WP system could be induced by Ca²⁺ to form a gel. As the concentration of Ca²⁺ increased, the viscosity value gradually increased, and the highest value appeared at 100 mmol/L. According to the rheological characteristics, the viscosity of mixture decreased gradually with the increase of shear rate, indicating that the mixed whey protein-pectin system was pseudoplastic fluid.
• Select
  Protective effects of Moringa oleifera leaves polyphenol extracts on photoaging mice skin

  SUN Liping, LI Pengcheng, ZHUANG Yongliang, SUN Yun

  Food and Fermentation Industries. 2020, 46(18): 67-71. https://doi.org/10.13995/j.cnki.11-1802/ts.023730

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  This study aimed to evaluate the protective effect of Moringa oleifera leaves polyphenol extract (MLE) on ultraviolet (UV)-induced damages to mice skin. The effects of MLE on hydroxyproline (HYP), hyaluronic acid (HA), oxidative stress, matrix metalloproteinases (MMPs), and morphology in the photoaging skin of mice were analyzed. The results showed that MLE could significantly increase the contents of HYP and HA in the photoaging skin (P<0.05). While UV radiation could significantly increase oxidative stress in mice skin, MLE increased the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT) and the content of glutathione (GSH) of the photoaging skin (P<0.05 or P<0.01), and also MLE significantly decreased the content of malondialdehyde (MDA) of the photoaging skin (P<0.01), which indicated that MLE could regulate oxidative stress of the photoaging skin. Additionally, UV radiation significantly increased the content of MMPs (MMP-1, MMP-3 and MMP-9) of the photoaging skin (P<0.01), while MLE reduced the content of MMPs (MMP-1, MMP-3 and MMP-9) of the photoaging skin (P<0.05 or P<0.01). Furthermore, MLE could effectively improve the tissue morphology and collagen structure of the photoaging skin. In conclusion, the protective effect of MLE on the photoaging mice skin might be closely related to the anti-oxidative and anti-inflammatory activities of its polyphenols.
• Select
  Functional characteristics of taro starches

  SHEN Shumin, QIU Dan, LI Luofei, YAN Yuting, AO Tianyu, KONG Xiangli

  Food and Fermentation Industries. 2020, 46(18): 72-77. https://doi.org/10.13995/j.cnki.11-1802/ts.024460

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Granular morphology and functional characteristics of starches of Fenghua taro, Fenghua seed taro and Wenling taro were analyzed by field emission scanning electron microscope, rapid viscosity analyzer, differential scanning calorimeter, rheometer, and in vitro enzymatic digestion method. Results showed that the starch granules of Wenling taro (3-5 μm) were larger than those of Fenghua taro and Fenghua seed taro (0.5-2 μm), and the shape was more regular than that of Fenghua taro starch. Wrinkles and cracks on the surface of taro starch granules were observed when taro starches were magnified at 30 000 times. The values of pasting viscosity of taro starches were as follows: Wenling taro > Fenghua taro > Fenghua taro. The peak temperature of gelatinization of Wenling taro starch (80.3 ℃) was significantly lower than that of Fenghua taro starch (83.3-84.3 ℃), however, the enthalpy of gelatinization of Wenling taro starch (18.3 J/g) was significantly higher than that of Fenghua taro starch (12.5-14.8 J/g). Moreover, the enthalpy of gelatinization of retrograded Wenling taro starch (3.2 J/g) was significantly lower than that of retrograded Fenghua taro starch (6.2-6.7 J/g). Furthermore, the dynamic moduli was relatively higher at lower temperature and higher frequency conditions, and was positively correlated with amylose content. The rapidly digestible starch accounting for >60% in taro starches, and the rest were slowly digestible starch and resistant starch.
• Select
  Effect of exogenous AHLs signal molecules on the spoilage ability of Pseudomonas

  ZHANG Yuhua, MENG Yi, WANG Shunyi, CHEN Dongjie

  Food and Fermentation Industries. 2020, 46(18): 78-84. https://doi.org/10.13995/j.cnki.11-1802/ts.023026

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to explore the quorum sensing (QS) of Pseudomonas and its effect on meat spoilage, exogenous acylhomoserine lactone (AHLs) -like signal molecules were added to the culture medium of Pseudomonas to measure the growth curves and biofilm change. Sterile pork chunks were treated with Pseudomonas solution supplemented with AHLs. Sensory evaluation was carried out during storage. Total volatile basic nitrogen (TVB-N) was measured. Volatile organic compounds were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the four signal molecules, N-hexanoyl-L-homoserine lactone(C6-HSL), N-octanoyl-L-homoserine lactone(C8-HSL),N-dodecanoyl-L-homoserine lactone (C12-HSL) and N-tetradecanoyl-L-homoserine lactone(C14-HSL) had no obvious influence on the growth of Pseudomonas(P>0.05), but they could promote the formation of biofilm(P<0.05), of which C8-HSL and C12-HSL had the most significant influence. At the later stage of pork storage, sensory score in the group with exogenous AHLs signal molecules was significantly lower than that in the control group (P<0.05), and theTVB-N value was higher (P<0.05). The volatile organic compounds produced by adding exogenous AHLs signal molecules were different from the fresh group and the control group, and the volatiles produced were also different when adding different signal molecules. The C14-HSL group had the highest similarity with the control group, while the C6-HSL group had the lowest similarity with the control group and the fresh group. This study showed that exogenous signal molecules have no effects on the growth of Pseudomonas. However, they could promote the spoilage ability of Pseudomonas, and the effects of different signal molecules were different.
• Select
  Effect of four probiotics on the physicochemical properties and probiotics viability of fermented yogurt

  REN Ran, TANG Shanhu, LI Sining, MA Guoli, LIU Huilun

  Food and Fermentation Industries. 2020, 46(18): 85-90. https://doi.org/10.13995/j.cnki.11-1802/ts.023731

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Fresh milk was used as raw material, and the yogurt cultures was co-fermented with Bifidobacterium animalis (A-Ba), Lactobacillus plantarum (A-Lp), Lactobacillus casei (A-Lc) and Lactobacillus acidophilus (A-La) to prepare solidified yogurt, respectively. Viability of lactic acid bacteria, acidity, diacetyl contents, acetaldehyde contents and water holding capacity (WHC) were measured and the changes of physicochemical properties and probiotics were evaluated for the yogurt stored at 4 ℃ for 28 days, and the correlation between the measurements was analyzed. The results showed that the viability of L. casei was the highest, followed by B. animalis, L. plantarum, and L. acidophilus (P<0.05) in the storage period. The survival rates of S. thermophilus in the treated group and the control group elevated first and then decreased (P<0.05). Moreover, A-Lc had relatively higher diacetyl content and better butter flavor during storage period. After 7 days of storage, the content of acetaldehyde of A-Lc was better, which was better than that of other treatment groups. During the storage period, the WHC of yogurt showed an increasing trend. A-La was only lower than A-Lp on day 1~21, and the WHC on day 28 was the lowest in each group (P<0.05). There was no significant difference between A-Ba and group A in WHC during storage (P>0.05). The WHC of A-Lc was the lowest in each group (P<0.05). When yogurt was stored for 28 days, L. acidophilus had the largest capacity for acid production, followed by L. plantarum and L. casei, and the weakest was B. animalis. According to the correlation analysis, after stored at 4 ℃ for 28 days, the acidity was negatively correlated with the viability and diacetyl content, while positively correlated with acetaldehyde and WHC.
• Select
  Purification of bacteriocin from Lactobacillus casei and analysis of antibacterial characteristics

  GAO Zhaojian, CAO Shanshan, SONG Yulin, DING Feihong, ZHAO Yifeng, JIAO Wei

  Food and Fermentation Industries. 2020, 46(18): 91-97. https://doi.org/10.13995/j.cnki.11-1802/ts.023940

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The aim of this work was to purify and characterize the bacteriocin (named as BaC21)produced by Lactobacillus casei XbC-36 and laid a theoretical foundation for the further development of BaC21 as a new food preservative. BaC21 was purified by ammonium sulphate precipitation, Sephadex G-15 column chromatography and reverse-phase high-performance liquid chromatography. Molecular weight of BaC21 was determined by tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis (Tricine-SDS-PAGE). Production of bacteriocin BaC21 in MRS medium reached the maximum yield of 1 695 AU/mL at the beginning of the stationary phase (18 h). The molecular weight of BaC21 was 4.4 kDa. Because its molecular mass was not similar to other known bacteriocins, BaC21 could be a novel bacteriocin. Then, the antimicrobial activity of BaC21 was nearly not affected by heating at 37-100 ℃ for up to 30 min and decreased but not fully suppressed when exposed to a temperature of 120 ℃ for 15 min, indicating high thermal stability of BaC21. BaC21 remained stable at pH values ranging from 2 to 8. Antimicrobial activity was also not affected by organic solvents and surfactants. And, SDS improved its antibacterial activity. BaC21 was of proteinaceous nature, in which complete inactivation of its antimicrobial activity was observed after being treated with proteases, while lipase and α-amylase exhibited no effect. In addition, BaC21 had broad antimicrobial spectra and especially for Gram-negative food-borne pathogens. It revealed a bacteriostatic mode of action against Staphylococcus aureus and Escherichia coli in culture media. In conclusion, bacteriocin BaC21 shows great potential as a food bio-preservative.
• Select
  Isolation and identification of a highly efficient keratinase producing strain from marine environment and its enzymatic properties

  ZHANG Ni, ZHANG Hongyan, YANG Mengying, LIU Cong, YANG Lifang, SHEN Naikun, JIANG Mingguo

  Food and Fermentation Industries. 2020, 46(18): 98-104. https://doi.org/10.13995/j.cnki.11-1802/ts.023702

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  This study aimed to obtain a highly efficient keratinase producing strain, improve its enzyme-producing ability and study the properties of keratinase. A strain Gxun-30 of highly efficient degradation ability for feather keratin was isolated from the soil of feather waste in the duck breeding base in Beibu gulf by enrichment, primary screening and re-screening process.It was identified as Bacillus paramycoides, according to its morphology, physiological and biochemical characteristics, and 16S rDNA sequence alignment and phylogenetic trees analysis. The keratinase producing conditions and enzymatic properties were studied.The results showed that its optimum fermentation temperature was 35°C.After fermenting at 35°C for 48 h, the feather was almost completely degraded and the keratinase activity reached 434.54 U/mL. The keratinase had maximum activity at 75°C and optimum pH at 7.5.Ca²⁺ and Na⁺ could greatly enhance the activity of keratinase, but its activity was strongly inhibited by Mn²⁺ and Cu²⁺. And it was inhibited by phenyl methyl sulfonyl fluoride (PMSF) and ethylene diamine tetra acetic acid (EDTA), indicating that it is a metallo-serine keratinase. The enzyme could remain stable in the presence of surfactants, including sodium dodecyl sulfate (SDS), isopropyl alcohol and Tween 40. Especially, isopropyl alcohol could substantially enhance the activity to 114%. The substrate specificity results showed that this keratinase exhibited high activity towards casein, keratin and feather, but only little degradation on hair and type I collagen. The results indicated that B. paramycoides Gxun-30 and its protease was of potential application for feather degradation, casein peptide and collagen material preparation.
• Select
  Isolation, identification and verification of a decay pathogenic bacterium in Kuqa apricot

  LIU Xiaojing, CHU Min, ZHU Jing, TANG Qiyong, SONG Suqin, SUN Jian, ZHU Xuan, ZHANG Zhidong

  Food and Fermentation Industries. 2020, 46(18): 105-110. https://doi.org/10.13995/j.cnki.11-1802/ts.023262

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  A potential pathogenic bacterium named XAAS-XY2 was isolated from the decay tissue of postharvest Kuqa apricot. The strain was identified as Glucobacter sp. by 16S rDNA sequence analysis and physiological and biochemical characteristics. The inoculation method was used to determine the relationship between strain XAAS-XY2 and the decay of postharvest Kuqa apricot. Results showed that strain XAAS-XY2 exhibited the ability to cause decay in different maturity stages, and the symptoms were the same as the natural group. Particularly, the decay rate of the inoculation treatments in the fully ripe apricot reached 100% after 4 day. It appeared 2 days earlier than the natural group. Then, microorganisms in the decay tissue of the inoculation treatments were isolated and identified. Results demonstrated that strain XAAS-XY2 was the dominant bacterium and was the main pathogenic bacterium lead to the decay in Kuqa apricot. In addition, strain XAAS-XY2 was susceptible to several antibiotics included kanamycin, tetracycline, tobramycin, amikacin, streptomycin, rifampicin, gentamicin, norfloxacin. It provides a scientific basis for storage, disease prevention and control as well as further clarifying the mechanism for the decay of postharvest Kuqa apricot.
• Select
  Antibacterial mechanism of gastrointestinal biomimetic digestants from peanut peptide-ferrous on Staphylococcus aureus

  XIAO Huaiqiu, LI Yuzhen, LIN Qinlu, LIU Jun, JIANG Mingjiao, ZHAO Mouming

  Food and Fermentation Industries. 2020, 46(18): 111-116. https://doi.org/10.13995/j.cnki.11-1802/ts.024124

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  To explore the potential of peanut peptide ferrous (PPF) gastrointestinal bionic digestants (GBDs) as an antibacterial agent, antibacterial activity (ABA), surface hydrophobicity (SHP), minimum inhibitory concentration (MIC), cell membrane permeability (CMP), the extracellular leakage of ultraviolet absorption biomacromolecules and K⁺ were studied. The results showed that the ABA of PPF can be enhanced by gastrointestinal biomimetic digestive treatment. The SHP attained its’ peak at 270 min. Simulated intestinal fragment (SIF₄) at the concentration of 0.2×10^-3g/L (MIC) exerted a significant bacteriostatic effect on Staphylococcus aureus (S. aureus). There were significant differences (P<0.05) for these indices such as CMP, extracellular leakage of ultraviolet absorption biomacromolecule and K⁺ between the experimental group and the control group. After being treated using 1/2 MIC,1/4 MIC and MIC, the extracellular leakage of intracellular K⁺ of S. aureus increased with the elongation of incubation time, especially for the MIC group. Research inferred that the cell membrane of S. aureus can be damaged after being treated with different concentrations of SIF₄, which causes the cell membrane perforation and make the leakage of bioactive biomacromolecules such as protein and nucleic acid, and resulting in bacterial necrosis and exerting a good antibacterial activity. All results indicated that peanut peptide-ferrous gastrointestinal bionic digestants (GBDs) can service as a potential new polypeptide metal antibacterial agent used in food industry.
• Select
  Screening and identification of γ-lactamase-producing strains

  SUN Kang, LI Panpan, YU Shuang, CHI Naiyu

  Food and Fermentation Industries. 2020, 46(18): 117-121. https://doi.org/10.13995/j.cnki.11-1802/ts.023712

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to achieve the separation of pharmaceutical intermediates (±)γ-lactam, two highly stereoselective γ-lactamase-producing strains were screened from the Bohai sea mud. They can be used to separate (±)γ-lactam by biological enzyme method, supplying the demand of pharmaceutical industry for single configuration γ-lactam. They were isolated by plate screening method combined with liquid chromatography method and identified by morphological observation combined with molecular biological technology. The pilot production study was also carried out to study their application capacity. The results showed that the screened strain LP7 could selectively degrade (+)γ-lactam and was identified as Arthrobacter agilis, the screened strain LY9 could selectively degrade (-)γ-lactam and was identified as Psychrobacter faecalis. Through pilot production study, these two strains prepared (-)γ-lactam and (+)γ-lactam, respectively, with high optical purity. Therefore, these two strains have the potential of industrial application.
• Select
  Effect of different crushing processes on nutritional content and chemical composition of Tremella sp.tianshan

  YU Wenli, LI Peiqi, QIN Xinzheng, FAN Yonghong, SUN Qingpei, DILARE·Haimiti, AIHAIBAIER·Kasimu, WANG Weinan

  Food and Fermentation Industries. 2020, 46(18): 122-127. https://doi.org/10.13995/j.cnki.11-1802/ts.024261

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The aim of this study was to explore the effect of regular grinding and ultrafine grinding on the dissolution rate of the nutritional content and chemical composition in the fruit body of Tremella sp.tianshan. the particle size, fat, protein, polysaccharide and other nutrients of Tremella sp.tianshan and chemical composition were detected. The results showed that the average particle size of regular powder and ultrafine powder reached 328.460 μm and 67.518 μm respectively. Moreover, compared with regular powder, ultrafine grinding technology can effectively increase the dissolution rate of the nutritional content in term of fat (1.6%), protein (15.10%), crude polysaccharides (34.58%) of ultrafine powder. Through GC-MS (gas phase-mass spectrometry) analysis, the chemical components obtained by different grinding methods had common components and their unique components, and the main chemical constituents of Tremella sp.tianshan were alcohols, acids and esters. The common components including 1,2-cyclopentanedione, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2,3-dimethylmaleic anhydride, E,E,Z-1,3,12-nonadecatriene-5,14-diol, muconic acid, linoleic acid, ethyl linoleate, and elaidic acid ethyl ester. The content of alcohols and alkanes increased, but ketones decreased in ultrafine grinding treatment. So Tremella sp.tianshan was a high-quality jelly fungi and different crushing processes had significant effect on the dissolution of the nutrients of Tremella sp.tianshan. This process has paved a broad way for the utilization of Tremella sp.tianshan.
• Select
  Effects of micro-frozen storage on the quality of Takifugu rubripes

  LIU Xinrong, SHEN Liang, QI Fengsheng, LIU Hongying

  Food and Fermentation Industries. 2020, 46(18): 128-135. https://doi.org/10.13995/j.cnki.11-1802/ts.024656

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The quality changes of Takifugu rubripes under micro-frozen (-3 ℃) storage were studied. The total plate counts, pH value, water holding capacity, juice loss rate, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), texture, tissue microstructure were detected which in order to investigate the effects of micro-frozen on the quality of Takifugu rubripes. The results showed that the pH value of Takifugu Rubripes first decreased and then increased. The pH reached the lowest value at 6.10 on the 10th day of storage and then increased to 6.21 on the 25th day of storage. Juice loss rate, TVB-N, TBA, and the total plate counts showed a upward trend. The value of TVB-N and TBA were 15.87 mg/100g and 0.242 mg/100g on the 15th day, and it belonged to the second grade freshness. The total plate counts increased to 6.54 lg CFU/g on the 15th day, exceeding the limit of 5.0 lg CFU/g by the national standards for aquatic products. Water holding capacity, hardness, springiness, chewiness and resilience showed a downward trend. The microstructure observation results of transverse and longitudinal sections of the back muscles showed that the gaps in and between cells gradually increased during micro-freezing storage. The gaps between the fasciculus gradually became larger and the fasciculus gradually fractured over storage time. The quality of Takifugu rubripes showed a tendency to deteriorate during micro-frozen storage, and the best edible time was 1-15 days.
• Select
  Effects of freeze-thaw cycles on the quality of frozen tilapia (Oreochromis niloticus) fillets

  HAN Xinyuan, CONG Jiaojiao, FAN Zhenyu, YU Lizhi, WANG Xichang

  Food and Fermentation Industries. 2020, 46(18): 136-142. https://doi.org/10.13995/j.cnki.11-1802/ts.024273

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The sensory quality of different freeze-thaw cycles of frozen tilapia fillets was evaluated by sensory. Meanwhile, the texture characteristics, color, pH value, thawing loss, cooking loss and water holding capacity of tilapia fillets as indicators were measured during freeze-thaw cycles for the study the effect of freeze-thaw cycles on the quality of frozen tilapia fillets. The results showed that the physicochemical indicators exhibited the same deterioration trend as the sensory quality with the increase of the number of freeze-thaw cycles, but there was no significant difference in the quality of the samples by 1st or 2nd times freeze-thaw and the fresh one. Compared with fresh samples, 3rd and 4th times freeze-thaw samples showed significant deterioration of water holding capacity and color which leading to significant quality deterioration even though the sensory was acceptable. Besides, compared with fresh samples, lower sensory evaluation was showed at 5-7th times freeze-thaw cycle samples, and all physicochemical index deteriorated seriously. The quality of tilapia fillets decreased as the number of freeze-thaw cycles increases. So three deterioration degree can be classified, which were no significant changes (1 and 2 freeze-thaw cycles), significant deterioration (3 and 4 freeze-thaw cycles) and serious deterioration (≥5 freeze-thaw cycles). This conclusion could provide a reference for formulating quality control of frozen tilapia fillets during storage, transportation and sale.
• Select
  Quality analysis of Chinese chestnut red jujube fruit vinegar fermented by multiple strains

  WANG Mengyang, WANG Dahong, SONG Penghui, YUAN Jiangfeng

  Food and Fermentation Industries. 2020, 46(18): 143-147. https://doi.org/10.13995/j.cnki.11-1802/ts.023926

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The effects of different microbial mixed fermentation on the quality of Chinese chestnut red jujube fruit vinegar was studied. Using Chinese chestnut as the main material and red jujube as the auxiliary material, two, three and four strains were used to ferment Chinese chestnut red jujube fruit vinegar. The nutrients, organic acids, free amino acids, flavor substances and antioxidant capacity of fruit vinegar were analyzed. The results showed that the quality of fruit vinegar which was fermented with Saccharomyces cerevisiae, Hansenula anomala, Lactobacillus plantarum and Acetobacter pasteuris was the best. The contents of polyphenols, flavonoids, polypeptides and V_C were 0.15, 0.49, 1.43, and 0.036 g/L, respectively. The polyphenols content increased by 30% compared to the Chinese chestnut red jujube juice. The fruit vinger was rich in tartaric acid, malic acid and succinic acid, in which the volatile organic acid accounted for 87.83%. The total content of free amino acids was 19.83 mg/L. A total of 28 volatile flavor substances were identified by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The scavenging rates of hydroxyl radical and DPPH radical were 73.90% and 97.10%, respectively. The results showed that the Chinese chestnut red jujube fruit vinegar produced by mixed fermentation with multiple strains was rich in nutrients and had a good flavor. This study provides a basis for the development of Chinese chestnut red jujube fruit vinegar.
• Select
  Preparation and characterization of sweet orange oil nanoemulsion

  PENG Qun, DUAN Hanying, WANG Chao

  Food and Fermentation Industries. 2020, 46(18): 148-153. https://doi.org/10.13995/j.cnki.11-1802/ts.024282

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  To improve the stability of sweet orange oil emulsion emulsified by tea saponin,the effect of sweet orange oil content and ester gum content on emulsion properties were investigated. Sweet orange oil nanoemulsion was prepared by high-pressure microfluidization and characterized by laser particle size analyzer,spectrophotometer and gas chromatography-mass spectrometer (GC-MS),which contained mean droplet size (MDD),polydispersity index(PDI),turbidity, turbidity loss rate and d-limonene oxidation rate. Besides, the response surface methodology was used to optimize the preparation process. The results showed that the optimal sweet orange oil nanoemulsion process was as follows: sweet orange oil mass fraction was 4.05% and ester gum mass fraction was 2.17%. Under these conditions and using high-pressure microfluidization, the MDD, PDI, turbidity, turbidity loss rate and d-limonene oxidation rate of sweet orange oil nanoemulsion were (130.8±1.4) nm, (0.178±0.010), (0.322±0.001), (0.007 2±0.002 3) A/d and (0.69±0.00)%, respectively. The particle size distribution of the nanoemulsion showed good dispersion. The MDD was less than 140 nm and PDI was less than 0.3 when the nanoemulsion was stored at 4 ℃ for 60 days. It showed good dynamic stability. The research provides references for the preparation and application of sweet orange oil nanoemulsion stabilized by tea saponin.
• Select
  The effect of cyclic irradiation of low-intensity UV-A combined with ε-Polylysine on the preservation of fresh-cut spinach at 4 ℃

  YU Jie, ZHANG Yuchen, XIE Jing

  Food and Fermentation Industries. 2020, 46(18): 154-160. https://doi.org/10.13995/j.cnki.11-1802/ts.024176

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to investigate the effect of UV-A illumination combined with ε-polylysine on fresh-cut spinach, the optimum preservation concentration of ε-polylysine solution was determined by sensory indicators, water loss, microbiological indicators, antioxidant enzyme indicators and nutritional indicators. The results indicated that 0.05 g/L ε-polylysine solution had the best preservation effects on fresh-cut spinach combined with UV-A (0.588 kJ/m²) illumination, which was conducted at an interval of 8 h. And it can extend shelf life of spinach to 12 d. 0.02 g/L ε-polylysine solution treatment could extend shelf life of spinach to 10 d with the radiation of UV-A (0.588 kJ/m²), which was conducted at an interval of 8 h. However, 0.08 g/L ε-polylysine solution showed no obvious preservation effect on spinach with the radiation of UV-A (0.588 kJ/m²), which was conducted at an interval of 8 h. In conclusion, appropriate intensity UV-A light combined with ε-polylysine solution could not only slow down the growth of spoilage bacteria but also maintain the good antioxidant properties of spinach. It could provide a new development direction on the preservation of spinach for supermarkets, and attention should also be paid to the appropriate dosage in practical application.
• Select
  Effects of exogenous ethylene on the cracking and cell wall metabolism of sweet potato

  CHENG Sheng, JIN Miaomiao, HE Xinyao, LIU Jin, ZHANG Min

  Food and Fermentation Industries. 2020, 46(18): 161-166. https://doi.org/10.13995/j.cnki.11-1802/ts.022841

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Sweet potato is easy to sprout under high temperature environment, it has been found that exogenous ethylene treatment could effectively inhibit the sweet potato germination. But sweet potato would crack under high concentration of ethylene which reduces its commercial value. In this paper, sweet potatoes were treated with exogenous ethylene at the concentrations of 0,0.5,1 and 2 g/L. And based on the result, it analyzed the changes of germination rate, root cracking rate, raw pectin content, soluble pectin content, polygalacturonase (PG), cellulase (Cx), β-gluosidase (β-Glu), polyphenol oxidase (PPO), peroxidase (POD) of sweet potato and explored. The effects of different concentrations of exogenous ethylene on cracking and cell wall metabolism of sweet potato were analyzed. The results indicated that all ethylene treatment groups could inhibit the germination of sweet potato, and the higher ethylene concentration, the better the germination effect. However, the high concentration of 2 g/L ethylene caused the sweet potato to crack while the other groups had no cracking phenomenon. As the ethylene concentration increased, the activities of PPO and POD would increase, which led to hardening of cell wall and reduced extensibility. In addition, 0.5 g/L and 1 g/L ethylene could delay the increase of PG, Cx activities and the original pectin content in the middle and late stages. And 2 g/L exogenous ethylene treatment significantly increased the activities of sweet potato cell wall hydrolase (PG, Cx and β-glucosidase), and also promoted the decline of sweet potato pectin content and water-soluble pectin content, which eventually led to the increase of cracking.
• Select
  Optimization of deodorization conditions of American bigmouth bass using response surface

  LIU Fangfang, LU Qi, LIU Jinyan, BAO Jianqiang

  Food and Fermentation Industries. 2020, 46(18): 167-172. https://doi.org/10.13995/j.cnki.11-1802/ts.024270

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  In order to improve the fishy smell of American bigmouth bass, black tea deodorization method was used for the deodorization. Response surface software was used to optimize the design of American bigmouth bass deodorization process. And volatile components in the American bigmouth bass were extracted by monolithic material sorptive extraction (MMSE), and volatile components in American bigmouth bass were analyzed by gas chromatography-mass spectrometry-olfactomtry(GC-MS-O). The results showed that the best conditions for American bigmouth bass deodorization were under the condition of soaking at 15 g/L black tea at 43 °C for 41 min. It was found that the relative percentages of volatile substances after deodorization was basically reduced, and the fishy smell was significantly reduced. The relative content of hexanal, 1-pentene-3-ol, and 1-octene-3-ol. and nonanal etc. also considerably changed.
• Select
  Effect of ultra-high pressure on the quality of bitter bamboo blended fruit-vegetable juice beverage

  SONG Yongcheng, WANG Xiaoqiong, TANG Lingling, BI Xiufang, XING Yage, CHE Zhenming

  Food and Fermentation Industries. 2020, 46(18): 173-179. https://doi.org/10.13995/j.cnki.11-1802/ts.024046

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Based on sensory evaluation analysis, a bitter bamboo blended fruit-vegetable juice beverage was developed. The beverage was treated with ultra-high pressure (UHP) (550 MPa/5 min) and heat treatment (90 ℃/2 min), respectively. The changes of sterilization effect, color, active component and other indicators before, after the treatment and during 15 d storage were analyzed. The results showed that after UHP and heat treatment, the total number of colonies of the bitter bamboo blended fruit-vegetable juice beverage was less than 10 CFU/mL, and the total number of colonies at the end of storage could also meet the requirements of national standards. Besides, the total number of pH and TSS before and after the two treatments did not change significantly, and no significant change was observed during storage (P>0.05). Moreover, turbidity did not change significantly after heat treatment (P>0.05), while turbidity decreased significantly after UHP (P<0.05). During storage, the turbidity of both treatments increased significantly (P <0.05). Compared with the untreated group, UHP group had less effect on the color of bitter bamboo blended fruit-vegetable juice beverage than heat treatment group. During storage, the color of the treated samples from UHP treatment group was more stable than that from the heat treatment group. The content of total phenol, total flavonoid and antioxidant activity of the sample after UHP treatment was higher. During storage, the content of total phenol, total flavonoid and antioxidant activity all showed a downtrend, but UHP treatment could better maintain total phenol, total flavonoid content and antioxidant activity of the samples. Therefore, UHP treatment is a sterilization method that could better maintain the quality of the bitter bamboo blended fruit-vegetable juice beverage.
• Select
  Analysis and comprehensive evaluation on fruit quality of different persimmon varieties

  LYU Yingzhong, LI Zhuo, ZHANG Yongbing, LIANG Zhihong

  Food and Fermentation Industries. 2020, 46(18): 180-186. https://doi.org/10.13995/j.cnki.11-1802/ts.024640

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Taking 18 persimmon varieties cultivated in Shanxi Province as the test materials, the fruit quality was compared and comprehensively evaluated through the determination of fruit appearance quality traits, nutritional content, functional component content and antioxidant capacity, etc. The result showed that 14 quality indexes of 18 persimmon varieties were significantly different, and the coefficient of variation for these indexes was more than 10%. Among them, the coefficient of variation for DPPH free radical scavenging ability, ABTS free radical scavenging ability, single fruit weight, flavonoid content, Fe-ion reduction ability, total phenol content, tannin content and vitamin C content was more than 27%. Furthermore, four principal components were extracted by principal component analysis, and the cumulative variance contribution rate was 83.948%, which could reflect most information of the original indexes. So the top five varieties with the best comprehensive quality were Huohulu, Bengaishi, Xiaoyiniuxinshi, Gaishi and Huaxianbaixuanshi. The result of cluster analysis was basically consistent with those of principal component analysis, which indicated that both of the two methods could be used to evaluate the quality of persimmon fruit comprehensively.
• Select
  Preparation of deodorized sea cucumber peptide powder rich in lactic acid bacteria

  WANG Tao, WEN Yunqi, YU Jiao, XUE Yong, XUE Changhu

  Food and Fermentation Industries. 2020, 46(18): 187-191. https://doi.org/10.13995/j.cnki.11-1802/ts.023819

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The fishy smell and taste of sea cucumber peptide products are key factors affecting its commercial value. To remove the fishy smell by fermentation, the preparation conditions of sea cucumber enzymatic hydrolysate fermented by lactic acid bacteria were optimized by orthogonal test. Also, the type and proportion of flavor components before and after fermentation were explored. The results showed that the sensory evaluation value was the highest under the following conditions: fermentation time 7 h, 4% sucrose addition and 3% inoculation amount of bacterial solution [V (Lactobacillus rhamnosus)∶V (Lactobacillus acidophilus)=3∶1]. Moreover, the results of headspace solid-phase microextraction combined with gas chromatograph-mass spectrometry (HS-SPME-GC/MS) showed that, after fermentation, the types of volatile compounds with unpleasant smell decreased from 10 to 6, and the proportion of compounds decreased from 12.65% to 6.36%. The types of volatile compounds with pleasant smell increased from 18 to 33, and the proportion of compounds increased from 31.46% to 44.03%. A freeze-dried powder of sea cucumber peptides rich in lactic acid bacteria was prepared by freeze-drying technology. The freeze-dried powder had no fishy smell, and had the fresh taste of sea cucumber and a good flavor produced by fermentation.
• Select
  Screening and degradation conditions of coconut oil-degrading strain

  HUANG Huaixing, DENG Maocheng, LI Jing, WU Linjie, CAI Liang, WANG Fucheng, HUANG Jiehua, LIN Kengchun, LIAO Mincong

  Food and Fermentation Industries. 2020, 46(18): 192-196. https://doi.org/10.13995/j.cnki.11-1802/ts.022766

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  To remove coconut oil from the desiccated coconut by microbial fermentation, the highly effective coconut oil-degrading strains were isolated, and the degradation conditions of the target strain were optimized. Using natural fermented coconut milk as culture substance, strain YD22 was screened out with the highest degradation efficiency of coconut oil. It was determined as Yarrowia lipolytica by morphology and molecular identification. Through optimal experiments, yeast extract and sodium citrate were determined as the best nitrogen source and appending carbon source. Furthermore, the optimal dosage of them was 10 g/L and 7.5 g/L, respectively. Under the optimal conditions, the degradation rate of culture medium containing 40 g/L coconut oil reached 85.76% by YD22 after 120 h of incubation. The result could provide references for degreasing of desiccated coconut by fermentation.
• Select
  Determination of three α-dicarbonyl compounds in Fructus chaenomelis fermented beverage by ultra performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)

  CHEN Rongxiang, GU Wen, LUO Min, HE Ting, YIN Kao, LUO Chunyan

  Food and Fermentation Industries. 2020, 46(18): 197-202. https://doi.org/10.13995/j.cnki.11-1802/ts.023024

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  A method for the determination of glyoxal, methylglyoxal and dimethylglyoxal in Fructus chaenomelis fermented beverage by UPLC-MS/MS with o-phenylenediamine pre-column derivatization was established. The sample was diluted with water and purified by centrifugal ultrafiltration method. The derivative products were separated on a Waters XBridge BEH C₁₈ column (100 mm×2.1 mm, 1.7 μm) with a gradient elution system, the mobile phase was acetonitrile-0.2% acetic acid solution. Eluted compounds were detected in the electrospray ionization positive mode with multiple reaction monitoring. The results showed that the linear relationship of these three α-dicarbonyl compounds were good in the range of 0.012-0.900 mg/L, the correlation coefficient (r²) were greater than 0.99. The average recovery was 86.26%-95.29% with the relative standard deviation (RSD) of 2.49%-7.31% (n=6). This method is rapid, sensitive and thus could be successfully applied to the analysis of α-dicarbonyl compounds in fermented beverage.
• Select
  Detection of nine aminoglycosides residues in honey by ultra-performance liquid chromatography-tandem mass spectrometry

  MA Kai, CAI Fangye, HUANG Yongqiao, WU Xinwen, YANG Changbiao, LI Zhanbin

  Food and Fermentation Industries. 2020, 46(18): 203-208. https://doi.org/10.13995/j.cnki.11-1802/ts.023958

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was developed for the simultaneous detection of aminoglycosides (neomycin, amikacin, dihydrostreptomycin, streptomycin, hygromyxin B, kananmycin, gendamicin, tobramycin, spectinomycin). The residues of aminoglycosides in the honey were extracted with TCA buffer, enriched and cleaned up with HLB solid phase extraction column, and eluted with aqueous elution. And the ion-pairing reagent was added to the final extract and used to optimize the chromatography conditions. Moreover, the extracts were separated on reversed-phase chromatographic column using acetonitrile-water as mobile phase by gradient elution, and detected by liquid chromatography-mass spectrometry under multiple reaction monitoring mode via positive ion mode. All the analytes were calibrated by the external method. The results showed that the method has a good linear relationship in the range of 20-1 000 ng/mL. Moreover, the quantification limit of neomycin, dihydrostreptomycin, streptomycin, kanamycin, and tobramycin is 5 μg/kg; the quantification limit of amikacin, hygromycin B, gentamicin, and spectinomycin is 10 μg/kg. Within the linear range, three concentrations of addition experiments were carried out in the blank honey samples, the sample recovery rates ranged from 72.6%-109.4%, and the relative standard deviations were 2.13%-8.23%. The method developed here has the advantages of easy operation, high sensitivity and good filter effect. By avoiding the use of ion-pairing reagent in the mobile phase, the method could effectively reduce the pollution of mass spectrometer and better meet the detection requirements of the aminoglycoside residues in honey.
• Select
  Application of check-all-that-apply and quantitative descriptive analysis in sensory evaluation of brown yogurt

  YANG Yang, YANG Min, SUO Huayi, ZHANG Yu, SONG Jiajia, WANG Hongwei

  Food and Fermentation Industries. 2020, 46(18): 209-214. https://doi.org/10.13995/j.cnki.11-1802/ts.023900

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  This study aimed to discuss the advantages and disadvantages of using quantitative descriptive analysis (QDA) and check-all-that-apply (CATA) in brown yogurt description. The sensory descriptors of brown yogurt were established by six trained assessors. After a consensus about sensory descriptor definition and scale was reached, the QDA was performed. A total number of 18 consumers were recruited to generate the sensory descriptors for brown yogurt. Additional 67 consumers were assigned to carry out CATA according to these sensory descriptors. Results indicated that 22 sensory descriptors for brown yogurt were obtained using QDA. Brown color, camerlsed and caramel flavor did not occur in the sensory descriptors of other kinds of yogurt, and camerlsed displayed the most contribution. For CATA, up to 24 sensory descriptors were used by consumers, and brown color was more frequently used than caramel flavor. Both methods effectively distinguished the sensory differences between different samples. The results obtained by these two methods were similar; However, QDA exhibited higher accuracy than CATA. CATA possessed the advantage of low-cost and time savings, while accomplishing consumer acceptance test simultaneously. CATA has a promising application in terms of product development and market survey.
• Select
  Determination of metal elements in edible nut oil by microwave plasma atomic emission spectroscopy

  ZHANG Ping, LIU Hongwei

  Food and Fermentation Industries. 2020, 46(18): 215-218. https://doi.org/10.13995/j.cnki.11-1802/ts.024303

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  A analytical method to determine metal elements in edible nut oil by microwave plasma atomic emission spectroscopy (MP-AES) was proposed. After the pretreatment of edible nut oil sample by microwave, the eight metal elements including Na, Mg, K, Cu, Fe, Zn, Mn and Ba in the digestion solution were determined by MP-AES. The spectral interference was eliminated by selecting the appropriate wavelength of analyte as the analysis line. The physical interference was eliminated by selecting Y, La, Lu as internal standard elements. The accuracy of the method was evaluated by spiked recovery experiment combined with inductively coupled plasma mass spectrometry (ICP-MS) comparative analysis. The results showed that the linear relationship of analyte was good and the linear correlation coefficient was ≥ 0.999 2. The method detection limit (MDL) was 0.02-0.12 μg/g, the spiked recovery was 90%-110%, and the relative standard deviation (RSD) was less than 5.9%. The MP-AES was used to test the actual samples and the analytical results were consistent with ICP-MS. The method is simple, rapid, accurate and reliable, which provides methodological method for the determination of Mg, Na, K, Cu, Fe, Zn, Mn and Ba in edible nut oil.
• Select
  Quality evaluation method of smoked beef based on electronic nose and fuzzy mathematics sensory evaluation method

  MENG Ziqing, ZHAO Gaiming, ZHU Chaozhi, ZHANG Jicai, ZHANG Guiyan, RU Ang, TIAN Wei

  Food and Fermentation Industries. 2020, 46(18): 219-225. https://doi.org/10.13995/j.cnki.11-1802/ts.024110

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The quality evaluation system of smoked beef made from six smoked liquids was established using electronic nose sniffing fingerprint analysis, electronic tongue flavor fingerprint analysis, fuzzy mathematical sensory evaluation, linear multiple regression equation, and gray correlation analysis method. The results showed that the cumulative contribution rate of the main components was 89.802% and 86.903% for electronic nose test and electronic tongue test, respectively, which could reflect the overall information of the sample. Moreover, the sensory scores of the six smoke liquids were in order Oil-H>H>C-10-11>C-10-7>C-10-10> blank in the fuzzy mathematical sensory evaluation. And the correlation and linear regression equation between the sensor of the electronic nose and the fuzzy mathematical sensory evaluation was established. The correlation coefficients between the sensors of the electronic nose and the sensory scores obtained from fuzzy mathematics were between 0.806 4 and 0.832 6, both greater than 0.80. Based on the above test, the smoked beef produced by adding Oil-H smoke liquid was the best. This study established the direct connection between electronic nose and fuzzy mathematical sensory evaluation method, which provided technical support to optimize the smoking beef and improve the evaluation accuracy of smoking beef quality.
• Select
  Composition of calcium in the bones of four major Chinese carps

  GUO Hongzhuang, HU Yueming, WANG Hui, TU Zongcai

  Food and Fermentation Industries. 2020, 46(18): 226-231. https://doi.org/10.13995/j.cnki.11-1802/ts.023336

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Combined with the content of spectroscopy, food science and materials science, spectroscopy protocols and scanning electron microscope were used to analyze the composition of calcium in fish bones of "Four Major Chinese Carps" in detail. The calcium salts of the four fish bones mainly existed in the form of crystalline apatites (hydroxyapatite and carbonate apatite) and amorphous CaHPO₄, as determined by infrared spectroscopy, scanning electron microscopy, and X-ray photoelectron spectroscopy. Then, based on the Ca/P ratio in the X-ray photoelectron spectroscopy and the PO^3-₄/CO^2-₃ ratio in the Raman spectrum, the content of three calcium salts was calculated. The hydroxyapatite content of fish bones in black carp (Mylopharyngodon piceus), grass carp (Ctenopharyngodon idellus), silver carp (Hypophthalmichthys molitrix), bighead carp (Hypophthalmichthys nobilis) was 51.18%, 46.72%, 28.49% and 29.31%, respectively. The carbonate apatite contents of fish bones were 9.89% (black carp), 10.61% (grass carp), 8.60% (silver carp) and 9.72% (bighead carp), respectively. The content of amorphous CaHPO₄ was 38.93% (black carp), 42.67% (grass carp), 62.91% (silver carp) and 60.97% (bighead carp), respectively. Moreover, the contents of OH^- substituted by other elements in hydroxyapatite and carbonate apatite were calculated based on narrow-spectrum scanning of X-ray photoelectron spectroscopy and X-ray diffraction phase retrieval. These results may provide theoretical basis for the comprehensive utilization of fish bone calcium in “Four Major Chinese Carps”.
• Select
  Rapid detection of Lactobacillus brevis in beer with ATP bioluminescence

  GUO Liyun, XIANG Jie, XIE Xin, SHI Yamin

  Food and Fermentation Industries. 2020, 46(18): 232-235. https://doi.org/10.13995/j.cnki.11-1802/ts.024135

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  The detection and control of beer spoilage and organic matter residues in beer brewing process is one of the main effective methods to prevent microbial contamination and ensure beer quality. This study aimed to establish a rapid assessment method of microbial contamination risk during beer brewing based on the adenosine triphosphate (ATP) bioluminescence method. A portable ATP fluorescence detector was used to detect the contamination of Lactobacillus brevis on the surface, in the gradient diluted L. brevis suspension and the residual organic matter in beer. The correlation analysis of the relative fluorescence unit (RLU) and the total number of L. brevis on the surface, bacterial concentration in water and beer organic matter residues was conducted, respectively. Three kinds of different prediction models were established. The correlation coefficients of these “matched” combinations including total surface bacteria, bacterial concentration in water and beer organic matter residual prediction model, were all greater than 0.9 (P<0.05). Among them, beer organic matter residual prediction model was highly relevant to RLU (R²=0.994). The prediction model of total L. brevis on the surface, concentration of L. brevis in water and residual organic matter in beer was established based on the portable ATP fast fluorescence detection system, which can provide effective real-time monitoring for the hygiene inspection in the beer brewing process, and also provides theoretical support for the application of luminescence method in food quality and safety.
• Select
  Rapid determination of physicochemical indexes in shellac using near infrared diffuse reflectance spectroscopy combined with PLS algorithm

  TANG Baoshan, LI Kun, ZHANG Wenwen, SHI Zhengjun, GUAN Qingfang, XU Juan, MA Jinju, LIU Lanxiang, ZHANG Hong

  Food and Fermentation Industries. 2020, 46(18): 236-244. https://doi.org/10.13995/j.cnki.11-1802/ts.024321

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Chemical methods were used to determine the chemical values of physicochemical properties of shellac. The application of Fourier transform near-infrared spectrum technology was performed to collect near infrared spectra of shellac and the spectral noise eliminated by pretreatment method. And synergy interval partial least (SIPLS) was employed to choose the characteristics of the band and the internal interaction validation method screening principal components number. Finally, the index of physicochemical properties including ash, moisture, cold alcohol soluble, thermal life, acid value and color index of near infrared spectrum quantitative analysis model was established by partial least squares (PLS) regression algorithm. The results showed that the correction determination coefficients (R²_c) of ash, moisture, cold alcohol soluble, thermal life, acid value and color index were 0.968, 0.982, 0.945, 0.821, 0.873 and 0.946, respectively. And the root mean square error of cross validation (RMSECV) was 0.054, 0.081, 1.050, 0.359, 1.230 and 1.880, respectively. Moreover, the determination coefficient (R²_p) of validation sets were 0.958, 0.981, 0.904, 0.810, 0.872 and 0.930 for these indexes, and the prediction standard errors (RMSEP) were 0.039, 0.039, 0.039, 0.234, 0.700 and 0.618, respectively. Besides, the relative percent deviation (RPD) values were 5.58, 7.65, 3.30, 2.51, 2.82 and 4.31. Therefore, the near infrared spectroscopy was feasible for the quantitative analysis of thermal life and acid value. But its precision needs to be further improved. For ash, moisture content, cold alcohol soluble and color index of shellac, internal cross validation and external validation sets all proved that the accuracy and prediction performance of the established near-infrared quantitative analysis model were good, which provided a new reference for the research of rapid analysis method of physical and chemical indexes of shellac.
• Select
  Research progress on mannitol production by microbial fermentation

  HU Mengying, ZHANG Tao

  Food and Fermentation Industries. 2020, 46(18): 245-251. https://doi.org/10.13995/j.cnki.11-1802/ts.023889

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Mannitol is a kind of sugar alcohol and naturally exists in fungi, bacteria, yeasts and many plants. Benefit from its desirable properties, mannitol is widely used in food industry, medicine and pharmaceutical products. It can be produced by plant extraction, chemical synthesis, enzyme transformation and microbial fermentation. At present, chemical synthesis is the main method for industrial production. However, compared with the other three methods, microbial fermentation is a better way for mannitol producing due to some advantages such as low co-product sorbitol production, mild reaction conditions, low energy consumption, not limited to high substrate purity, easy to be commercialized in large-scale, not limited to sources and seasons, etc. It has great potential to replace chemical synthesis in mannitol industrial production. This review summarized the most recent research advances on microbial fermentation, including the developments of fungi-, bacterial- and yeast-based transformations, and some practical development suggestions. This review might give some references for future development of mannitol.
• Select
  The separation and extraction methods of chitin/chitosan and its application in food industry

  YUAN Yuan, RONG Yali, YANG Feng, CHEN Luzhu, SHI Wenzheng, WANG Zhihe

  Food and Fermentation Industries. 2020, 46(18): 252-258. https://doi.org/10.13995/j.cnki.11-1802/ts.024289

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Chitin is a natural macromolecule compound which is second only to cellulose in nature with nontoxic and biocompatible. With stronger biological activity, chitosan could be produced after deacetylation and had a good development prospect in food industry. The separation and extraction methods of chitin/chitosan were firstly introduced in this article, including the traditional chemical method, biological method and several new processing and extraction methods such as EDTA, iron-liquid and resource utilization method. Further, the applications of chitin/chitosan as functional food, food preservative, edible packaging film, food flocculant, water treatment adsorbent, etc. in food industry were reviewed. Finally, the process improvement methods and future development direction of chitin/chitosan were proposed. This work provides a reference for chitin/chitosan green production and its application in food industry.
• Select
  Granulation of citrus fruit: Research progress and future directions

  YAO Shixiang, LI Qiuyu, CAO Qi, DENG Lili, ZENG Kaifang

  Food and Fermentation Industries. 2020, 46(18): 259-263. https://doi.org/10.13995/j.cnki.11-1802/ts.023692

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Granulation is a common physiological disorder of postharvest citrus fruit, which could sharply deteriorate sugars and organic acids of fruit, harden juice sacs and even lose the edible value. Thus, granulation is an important factor restricting the development of citrus industry. This paper reviews the impact of granulation on citrus industry, the correlation between granulation and fruit quality deterioration, the biological mechanism underlying the deterioration of fruit quality upon granulation, and citrus granulation prevention and control techniques. Furthermore, it points out several critical issues of the current research and looks forward to future research, hoping to promote the research on this field.
• Select
  Advance in control methods in browning of chestnut kernel

  GUO Yuxi, CHEN Xuefeng, GONG Pin

  Food and Fermentation Industries. 2020, 46(18): 264-271. https://doi.org/10.13995/j.cnki.11-1802/ts.023963

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Chinese chestnut has a long history of cultivation in China, and it has pretty high edible and medicinal value as well. However, browning easily occurs during storage and processing, which greatly reduces its commercial value. This paper summarizes the domestic and foreign methods for controlling browning of chestnut kernel in the past decade, sums up the research progress of physical and chemical methods, and puts forward relevant suggestions in order to provide references for subsequent research of chestnut kernel.
• Select
  Research advances in the analytical techniques and biological activities of alkylresorcinols

  ZOU Yanyu, FAN Fengjiao, FANG Yong, LI Peng, HUANG Qinqin, WANG Kaituo

  Food and Fermentation Industries. 2020, 46(18): 272-278. https://doi.org/10.13995/j.cnki.11-1802/ts.024616

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Alkylresorcinols are special amphiphilic phenolic lipids found in wheat, rye and other grains. Alkylresorcinols are biomarkers of whole grains, which can be used as important indexes to evaluate the quality of whole grains. Alkylresorcinols have many kinds of biological activities and are getting more and more researcher′s attention. This review firstly introduced the separation and extraction methods of alkylresorcinols, and then summarized the quantitative and qualitative analysis methods and their physiological activities. Finally, the analytical and research methods of alkylresorcinols and future developments were proposed. This review provides scientific references for the green extraction of alkylresorcinols and the further study of its potential activities.
• Select
  Advances in structural properties and its correlation with physiological functions of resistant starch

  LIU Xia, HUANG Yaping, LU Xu, ZHENG Baodong, MIAO Song, DENG Kaibo

  Food and Fermentation Industries. 2020, 46(18): 279-286. https://doi.org/10.13995/j.cnki.11-1802/ts.023309

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Resistant starch (RS) is a type of dietary fiber which cannot be digested or absorbed in healthy small intestine but be partially or entirely fermented by bacteria in the large intestine. It has the functions of maintaining intestinal morphology, promoting intestinal peristalsis, increasing fecal volume and water content, anti-tumor and regulating immunity. This article reviewed the preparation methods and formation mechanisms of RS, and the analysis of the crystallinity, structural order, glycosidic bond type, structural conformation, structural order, surface characteristics, and other structural characteristics of RS by different technical methods. As well as the role of these structures in determining the physiological properties of RS and lowering blood sugar. However, few researches have focused on the correlation between the structural characterization of RS and its structural physiological function. Therefore, this review further discussed the structure and function of RS, in order to provide a reference for the mechanism of RS in the regulation of intestinal flora.
• Select
  Engineering ability cultivation mechanism for “Food Science and Engineering” students based on “Emerging Engineering” background

  SU Xiaojun, LI Qingming, LIAO Luyan, QIN Dan, WU Weiguo, LIU Chengguo

  Food and Fermentation Industries. 2020, 46(18): 287-290. https://doi.org/10.13995/j.cnki.11-1802/ts.024342

  Abstract ( ) Download PDF ( )   Knowledge map   Save

  Improving the engineering ability of “Food Science and Engineering” students is an important part of the construction of “Emerging Engineering”. In order to enhance the engineering ability, new personnel training mode on “solid foundation, wide caliber, great ability and high-quality” talents in “Food Science and Engineering” major and interdisciplinary curriculum system were proposed. Through implementation of the "innovative, integrated, full-cycle" engineering education concept, combined with the discipline advantages of the college, innovative and coordinated whole-process education mechanism, students′ engineering ability has been significantly improved.