15 October 2020, Volume 46 Issue 19
    

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  • Characterization and expression optimization of lipoxygenase from bacteria
    PANG Cuiping, LIU Song, ZHOU Jingwen, ZHANG Guoqiang, LI Jianghua
    Food and Fermentation Industries. 2020, 46(19): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.024233
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    Lipoxygenase (LOX) is a kind of oxidoreductase containing non-heme iron in the active center, which is used in food, medicine and chemical industry. In our study, we first constructed recombinant Escherichia coli BL21(DE3) to express PaLOX and BtLOX from Pseudomonas aeruginosa and Burkholderia thalandensis, respectively, and compared their enzymatic properties. Enzymatic analysis showed that the optimum reaction temperature of recombinant PaLOX and BtLOX was 25 ℃ and 35 ℃, respectively. Their optimum reaction pH was 7 and 7.5. Furthermore, the Kcat/Km of PaLOX was 16.7 times higher than BtLOX and showed potential for industrial application. To improve soluble expression of PaLOX, the IPTG inducer was replaced with lactose, which increased the activity of intracellular LOX enzyme by 1.53 times, and the expression level of soluble protein was 2.41 times higher. Next, the activity of LOX increased 1.85 times and the level of soluble expression increased 3.19 times by fusion expressed LOX with triggering factor. These results provided an important reference for the efficient production and application of LOX.
  • Cultivation strategy for unculturable microbiota in pit mud involved in strong-flavor Baijiu fermentation
    LU Mengmeng, REN Cong, NIE Yao, XU Yan
    Food and Fermentation Industries. 2020, 46(19): 9-16. https://doi.org/10.13995/j.cnki.11-1802/ts.023991
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    Pit mud is an important habitat for anaerobic microbes that are involved in the production of aromas and flavors for strong-flavor Baijiu. However, most of the anaerobes have not been cultured under artificial culture conditions, which severely hinders the understanding of the functions of anaerobes in pit mud. To explore the types and dynamics of the enriched microbiota, CGM, NBM, and MCI culture media with different nutrients were used. Typical pit muds from a Chinese strong-flavor type liquor distillery were used as inocula. Combined with amplicon sequencing technique, the results showed that oligotrophic MCI medium was the most effective medium to enrich the dominant microbes in pit muds, including Euyarchaeota, Bacteroidetes and Firmicutes at the same time. The oligotrophic culturing based on MCI medium not only enriched the high- and low-abundance anaerobes in pit muds such as Prevotellaceae, Rikenellaceae, Dysgonomonadaceae, Heliobacteriaceae, Ruminococcaceae and Methanosarcinaceae, but also effectively enriched rare anaerobes such as Methanosaetaceae, Peptostreptococcacea, Enterobacteriaceae, Oligosphaeraceae, Cloacimonadaceae, Fibrobacteraceae, and Pedosphaeraceae. More detailed microbial structures and species composition of the enriched microbiota were further revealed by metagenomics sequencing. In this study, combined with high-throughput sequencing approaches, oligotrophic culturing technique shows high values on illuminating the classification and genomic structures as well as the metabolic potentials of pit mud microbiota.
  • Strengthening glyoxylate bypass and the TCA cycle improved 1,3-propanediol production in Klebsiella pneumoniae
    XIE Mengmeng, HU Huitao, LU Xinyao, ZONG Hong, ZHUGE Bin
    Food and Fermentation Industries. 2020, 46(19): 17-22. https://doi.org/10.13995/j.cnki.11-1802/ts.023524
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    Acetate overflow and low tricarboxylic acid cycle (TCA cycle) activity inhibit the bioproduction of 1,3-propanediol from glycerol by Klebsiella pneumoniae. To relieve the overflow in acetyl-CoA node, iclR encoding isocitrate lyase regulator was deleted, sdhC encoding succinate dehydrogenase and mdh encoding malate dehydrogenase were overexpressed. Deletion of iclR decreased the accumulation of acetate by 41% and increased the 1,3-propanediol titer by 8%. Further overexpression of sdhC or mdh decreased the accumulation of 2,3-butanediol by 47% or 52% and improved the yield of 1,3-propanediol by 7% or 8%. Co-expression of sdhC and mdh improved the glycerol consumption and increased the 1,3-propanediol titer by 11%. The biomass of K. pneumoniae Lric-sdhC-mdh was significantly improved and the 1,3-propanediol titer reached 77.2 g/L with a molar yield of 0.69 mol/moL in fed-batch fermentation. These results indicated that activating glyoxylate bypass by disruption of iclR and reinforcement of the TCA cycle by overexpression of sdhC and mdh decrease acetate accumulation and increase glycerol consumption, which are favorable for the synthesis of 1,3-propanediol.
  • Analysis of xylose isomerase gene family in Leguminosae
    YANG Ping, ZHANG Bianjiang, WANG Like, FU Qingquan, TANG Ning, CHEN Quanzhan
    Food and Fermentation Industries. 2020, 46(19): 23-27. https://doi.org/10.13995/j.cnki.11-1802/ts.024709
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    Bioinformatics methods were used to reveal the classification and phylogenetic relationship of xylose isomerase gene family in the Leguminosae. Thirty-four xylose isomerase gene sequences in the Leguminosae were obtained from NCBI website. Their subcellular localizations, motifs, conserved regions, primary structures, secondary structures, and phylogenetic relationships were analyzed with WoLF PSORT, MEME, NCBI, ExPASy, PredictProtein and MEGA, respectively. The results showed that the length of the 34 sequences ranged from 1 410 bp to 1 440 bp, and the main subcellular localizations were mitochondria, cytoplasm and endoplasmic reticulum. Furthermore, motif analysis demonstrated that the 34 sequences could be divided into 15 different motifs. Primary structure analysis demonstrated that the ranges of molecular mass and isoelectric points (pH) were around 52 952.24-54 793.33 Da and 5.52-7.95, respectively. The random coil had the highest proportion through analyzing the secondary structure data. Phylogenetic analysis demonstrated that the xylose isomerase genes could be divided into five groups. This study provides a theory basis for the further research of the xylose isomerase gene family in the Leguminosae.
  • Safety analysis of Lactobacillus plantarum strain PMO
    WANG Chunxing, OH YOUNG JOO, GAN Yi, KIM TAE SUK, LI Hongjun, IK HYUN YEO, HE Zhifei
    Food and Fermentation Industries. 2020, 46(19): 28-34. https://doi.org/10.13995/j.cnki.11-1802/ts.023725
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    The safety of Lactobacillus plantarum strain PMO isolated from kimchi was evaluated. The acute toxicity, antibiotic sensitivity, bacterial translocation, organ index and biochemical index in mice were determined. Results showed that no acute toxicity was detectable, high sensitivities to tetracycline, erythromycin and gentamicin were identified, and bacterial translocation of Salmonella and Shigella was not observed. The organ indexes and biochemical indexes of L. plantarum PMO treated mice were not significantly different from that of the control group. L. plantarum PMO did not exhibit damage on the cells and functions of the liver, heart, kidney and biliary tract.
  • Ochratoxin A-producing microbes in wine grapes in Xinjiang: Identification and formation condition
    ZHAO Hao, QUAN Li, YU Jiajun, ZHANG Xiaomeng, MA Wenrui, WU Yun, XUE Jie
    Food and Fermentation Industries. 2020, 46(19): 35-41. https://doi.org/10.13995/j.cnki.11-1802/ts.023606
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    The present study aims to screen ochratoxin A(OTA)-producing microbes in wine grapes and root soil, and to identify the OTA production conditions. Wine grapes and root soil from four major producing areas in Xinjiang (Yanqi basin, Tuha basin, North foot of Tianshan mountain, Yili river valley) were used for microbial separation and purification, and molecular biology identification were performed. Thus, the OTA contents were determined strains were selected using fluorescence UV primary screening and enzyme-linked immunoassay (ELISA) secondary screening, and the single-factor experiment was used to explore the OTA production conditions. 12 strains of molds were isolated, of which M2 (Aspergillus niger) and M7 (Aspergillus carbonarius) were identified as OTA-producing strains, and the yield of OTA by M7 was higher. The inoculum size, incubation temperature, and mechanical injury of the wine grapes had was significant related to OTA production capacity of A. niger.
  • Screening and characterization of an acidic inulinase produced by Leuconostoc citreum strain 1-1
    HUANG Cheng, CHEN Rui, ZHU Chunyan, LU Lianghua, WANG Chenghua
    Food and Fermentation Industries. 2020, 46(19): 43-47. https://doi.org/10.13995/j.cnki.11-1802/ts.023964
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    To obtain a novel acidic inulinase, an acidic inulinase producing lactic acid bacteria was screened and characterization of its enzymatic properties was conducted. By using selective medium containing inulin (20 g/L) as sole carbon source and inulin-hydrolyzing ability, a strain producing an acidic inulinase was screened out from the lactic acid bacteria collection of Guangxi's specialty raw rice flour constructed. It was identified as Leuconostoc citreum based on its morphology and 16S rDNA sequence analysis and was designated as L. citreum strain 1-1. Using inulin as substrate, inulinase produced by L. citreum 1-1 showed the maximum activity at 35℃ and pH 4.0, and maintained more than 80% of maximum activity at pH 3.5-9.0. The thin layer chromatography results showed that fructose was the sole product (100% conversion) of inulin hydrolysis by the inulinase. The novel acidic inulinase and its producing strain L.citreum 1-1 may have great scientific research value, and as well as application potentials in production of high fructose syrup and other utilizations of fructose-based resources like inulin.
  • Effects of Monascus sp. on antioxidant activity and biogenic amine content of fermented rabbit sausages
    PENG Rong, CAI Qiong, HE Zhifei, LI Hongjun
    Food and Fermentation Industries. 2020, 46(19): 48-56. https://doi.org/10.13995/j.cnki.11-1802/ts.024375
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    The effects of Monascus sp. as the starter culture on the antioxidant activity and biogenic amine content of fermented rabbit sausage were studied. The results showed that Monascus sp. had significant effects on the antioxidant activity and biogenic amine content of fermented rabbit sausage. With the change of storage time, the study found that the DPPH radical scavenging rate, hydroxyl radical scavenging rate and superoxide anion scavenging rate of the Monascus sp. fermentation group were better than those of the natural fermentation group; the increase of total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS), and the decrease of pH were slower than those of the natural fermentation group; the contents of putrescine, cadamine and tyramine in the natural fermentation group exceeded the limit after 11 days of storage, reaching 130 mg/kg, while the contents of histamine exceeded the limit after 17 days of storage, reaching 144.04 mg/kg. Compared with the natural fermentation group, the content of biogenic amine in the Monascus sp. fermentation group attained the international standard during the same storage time.
  • Effect of ethanol extract of onion skins on the physico-chemical properties and retrogradation of potato starch
    GAO Zengming, ZHANG Fujuan, JIANG Chenhao, WANG Cuntang
    Food and Fermentation Industries. 2020, 46(19): 57-63. https://doi.org/10.13995/j.cnki.11-1802/ts.024315
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    The gelatinized potato starch (PS) is subjected to retrogradation upon cooling. The starch retrogradation defects the quality of starchy products and shortens their shelf lives. The aim of the present study was to evaluate the influence of ethanol extract of onion skins (EEOS) on the physico-chemical properties (light transparency, retrogradation degree, solubility, swelling power, gel strength) and retrogradation of PS. The results showed that the addition of EEOS in PS resulted in an increase in transparency, and when the addition was 2.5% it reached the highest transparency; The analysis of DSC indicated that solubility and swelling power of PS of all the tested starches increased as the EEOS level increased. The adding of EEOS to PS significantly lowered retrogradation degree of PS and EEOS 2.5% group had the lowest retrogradation degree; The adding of EEOS to PS significantly lowered gelatinization enthalpy, regeneration enthalpy and regeneration rate of PS. Compared with the control group, when the addition of EEOS was 2.5%, the gelatinization enthalpy, regeneration enthalpy and regeneration rate of PS decreased by 31.86%,50.19% and 26.91%, respectively. In addition, the addition of EEOS resulted in a decrease in the content of RDS and an increase in the content of SDS and RS in PS. It was shown that adding EEOS could significantly inhibit the retrogradation of potato starch,improve the processability and prolong the shelf life of starch products.
  • Enrichment and characterization of cysteine-containing peptides in wheat gluten protein
    SUN Yuan, KONG Xiangzhen, HUA Yufei
    Food and Fermentation Industries. 2020, 46(19): 64-69. https://doi.org/10.13995/j.cnki.11-1802/ts.024246
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    Cysteine has been widely applied in many industries such as food, medicine and cosmetics because of their specific bioactivities. It is valuable to obtain active cysteine-containing peptides by enzymatic hydrolysis of cheap gluten protein. This study investigated the effect of reduction treatment on cysteine-containing wheat peptides from pepsine-derived hydrolysate, such as the SH content, molecular and hydrophobicity. Then, the cysteine-containing wheat peptides were enriched by mercaptopropyl resin Sepharose 6B and its content of SH increased from (195.10 ± 12.79) μmol/g protein to (994.95 ± 9.31) μmol/g protein. The molecular weights 5 000 Da and below 1 000 Da peptides in the cysteine-containing wheat accounted for 48.46% and 7.93%, respectively. Furthermore, the hydrophobicity of the peptide increased after enrichment. Moreover, monobromodiamine was used to label cysteine-containing peptides. After labeling, molecular weights of the peptides were distributed from 300 to 10 kDa. In contrast, the contribution of hydrophobic fractions with a molecular weight of less than 1 000 Da was greater than that of other fractions.
  • Study on structure-activity relationship, molecular docking and physicochemical properties of an ACE-inhibitory and antioxidant sesame peptide QCKH
    LU Xin, JIA Cong, WANG Ruidan, GAO Jinhong, ZHANG Lixia, SUN Qiang, ZHAO Mouming, HUANG Jinian
    Food and Fermentation Industries. 2020, 46(19): 70-77. https://doi.org/10.13995/j.cnki.11-1802/ts.024327
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    In order to reveal the structure-activity relationship, mechanism of interaction with Angiotensin-I converting enzyme (ACE), physicochemical properties of an ACE-inhibitory and antioxidant peptide QCKH derived from sesame 7S globulin, comparative molecular similarity indices analysis (CoMSIA) was employed to explore the structure-activity relationship of QCKH. Then molecular docking was performed to identify the interaction sites of ACE with QCKH. Furthermore, the absorption and metabolism of QCKH were predicted. Finally, the effects of environmental factors on activity of QCKH were evaluated. Results showed the ACE-inhibitory and antioxidation of QCKH were related to His4 and Cys2, respectively. Hydrogen bond and electrostatic flied were dominated factors for ACE-inhibitory and antioxidation. Moreover, QCKH formed bonds with S1 pocket (Ala354, Tyr523), S2 pocket (Gln281, His353, Lys511, His513, Tyr520), active site Zn2+, His387 and Glu411 in its tetrahedral coordination, which changed the spatial structure of ACE and caused inhibition. QCKH was recognized as oral absorption, no interference with normal metabolism in vivo and high safety by ADMET prediction. And the activity of QCKH was stable under acid and neutral conditions, and remained stable below 60 ℃. However, it was sensitive to UV. The above results support the theoretical references for structural modification and application of QCKH.
  • Active constituents and α-glucosidase inhibitory activity of Apios americana Medikus tuber extract
    CHEN Liu, LU Lulu, DENG Ke, XU Guangzhi, ZHANG Youzuo, NI Qinxue
    Food and Fermentation Industries. 2020, 46(19): 78-83. https://doi.org/10.13995/j.cnki.11-1802/ts.024164
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    To investigate the content of active ingredients and the inhibitory activity of α-glucosidase in different extracts of Apios americana Medikus tubers, the contents of total alkaloids, polysaccharide, total saponins, total flavones and isoflavones in different polar extracts of Apios americana Medikus tubers were determined by UV method; the antioxidant activity and α-glucosidase inhibitory activity were measured. Results indicated that the content of total saponins, total flavonoids and isoflavones in methanol extract was the highest; the antioxidant and α-glucosidase inhibitory activities of methanol extract were significantly stronger than those of other extracts(P<0.05). The methanol extract was further fractionated into petroleum ether phase, ethyl acetate phase, n-butanol phase and aqueous phase. It was found that the content of total saponins (5.30%), total flavones (13.22%) and isoflavones (15.89%) were the highest in the ethyl acetate phase, and the antioxidant activities (DPPH, ABTS radical IC50values were 55.573 μg/mL and 4.543 μg/mL, respectively, and FRAP value was 50.134 μmol/mg) and the inhibitory ability of α-glucosidase was the strongest (IC50was 430.042 μg/mL). The antioxidant activity of Apios americana Medikus tubers is mainly related to polysaccharide and total saponins, and the inhibitory activity of α-glucosidase is closely related to polysaccharide, total saponins, total flavonoids and isoflavones. This study provides a theoretical basis for the application of natural antioxidants and hypoglycemic agents in Apios americana Medikus tubers, and also provides a scientific basis for the rational development and utilization of Apios americana Medikus resources.
  • Anti-fatigue and antioxidant effects of walnut peptide compound walnut milk on mice
    WANG Jiajia, LI Xiaoqian, GAO Shan, MOU Dehua, HE Aimin, JI Yangyang
    Food and Fermentation Industries. 2020, 46(19): 84-91. https://doi.org/10.13995/j.cnki.11-1802/ts.024126
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    This study aimed to explore the anti-fatigue and antioxidant activity of walnut peptide compound walnut milk by a mouse sports fatigue model, and compare with walnut protein and soybean peptide compounding walnut milk in order to provide a scientific basis for the development of functional walnut milk product. The anti-fatigue and anti-oxidation effects of three kinds of compound walnut milk through various sports experiments, antioxidant and anti-fatigue physiological and biochemical indicators. The results showed that the swimming and hanging scores were ranked as follows: walnut peptide compound walnut milk (WPP) group> soybean peptide compound walnut milk (SP) group> walnut protein compound walnut milk (WEP) group. The WEP group, WPP group and SP group all significantly extended the time of rod climbing and weight-bearing swimming. The WPP group had the best effect, with 183.67 s and 84.75 min, respectively, which were 2.7 times and 3.53 times than the fatigue model (FC) group. All of the three groups could improve the exercise endurance of mice and significantly reduce the levels of lactic acid in serum, skeletal muscle and serum urea nitrogen (P<0.01), among which the highest reductions were 37.81%, 37.2% and 39.40%, respectively. Moreover, the three groups significantly increased the content of liver glycogen and muscle glycogen, reaching a maximum of 7.43 mg/g liver tissue and 1.54 mg/g muscle tissue, respectively. In serum, skeletal muscle and liver, the three groups WEP, WPP and SP showed stronger glutathione peroxidase activity, catalase activity and superoxide dismutase activity than the FC group. Thus, it accelerated the timely removal of malondialdehyde and significantly improved the total antioxidant capacity.
  • Continuous anaerobic co-digestion of food waste and excess sludge
    ZHAO Mingxing, HUANG Yue, MIAO Hengfeng, HUANG Zhenxing, DAI Xiaohu, RUAN Wenquan
    Food and Fermentation Industries. 2020, 46(19): 92-98. https://doi.org/10.13995/j.cnki.11-1802/ts.024411
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    The anaerobic co-digestion technology was used to deal with the food waste and excess sludge. The continuous operation of CSTR reactor was carried out by gradually increasing the organic loading rate, and lasted for 128 days. The results showed that the biogas yield, methane yield and system stability were various under different organic loading rates. The value of pH, VFA and the content of ammonia nitrogen decreased with the increase of reaction loading rate, while the activities of proteases, amylases and dehydrogenases were fluctuated during the reaction process. When the organic loading rate of the reactor was 2.5, 5.0, 7.5 and 10 g VS/(L·d), the biogas yield was 71 670, 311 180, 361 840 and 362 610 mL, respectively. The results indicated that the optimal operation loading rate of CSTR was 7.5 g VS/(L·d), and the reaction system will collapse when the loading rate was too high.
  • Extraction and characterization comparison of prolamin from wet and dried distiller's grains of Baijiu
    HOU Mengyuan, FAN Wenlai, XU Yan
    Food and Fermentation Industries. 2020, 46(19): 99-103. https://doi.org/10.13995/j.cnki.11-1802/ts.024122
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    Distiller's grains, the largest by-product of Baijiu (Chinese liquor) production, is rich in proteins, and has potential to be protein resource for industrial application. The added value can be enhanced, if the distiller's grains is properly used. Drying is an important way to avoid the distiller's grains mildew during the time of high temperature and rain. Taking the strong flavor distiller's grains as research object, the protein fractionation was analyzed, the ethanol-alkaline method and acetic-acid method were used to extract the prolamin of distiller's grains before and after drying. Analysis and comparison of the yield and purity, molecular weight, amino acid composition, Fourier transform infrared spectrometer (FTIR) and differential scanning calorimetry (DSC), in order to obtain the suitable prolamin extraction method and not affected by drying treatment. The research results showed that the yield and purity of ethanol-alkaline method were higher than those of acetic-acid method, and there were no significant differences in the molecular weight, amino acid composition, FTIR and DSC of prolamin of distiller's grains before and after drying. And this ensured the consistent quality of prolamin, so we thought that the ethanol-alkaline method was more suitable for the extraction of prolamin from distiller's grains. Overall, this research is beneficial to the subsequent application and development of prolamin, and can lay the foundation for the high value-added utilization of distiller's grains.
  • Tilapia skin collagen peptides prepared by solid-state fermentation and its antioxidant activity
    XING Hanwen, HAN Wei, SHI Wenzheng, LI Xiaohui
    Food and Fermentation Industries. 2020, 46(19): 104-113. https://doi.org/10.13995/j.cnki.11-1802/ts.024123
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    Collagen peptides were prepared from tilapia skin by solid-state fermentation with Bacillus subtilis. The activity of collagenase was selected as evaluation index to optimize the fermentation conditions and the amino acid composition, ultrafiltration, the in vitro antioxidant activity of tilapia skin hydrolysates was performed. The results showed that the optimum fermentation conditions were initial pH 7, cell age 14 h, water addition 10 mL, 35 ℃ and fermentation time 24 h. Under such conditions, the activity of collagenase was 89.94 U/mL and the hydrolysis degree of the tilapia skin collagen could reach 41.73%. The hydrolysis collagen was separated by ultrafiltration to prepare three components of polypeptide with different molecular weight range, including TSCP-a (>10 kDa), TSCP-b (5-10 kDa), TSCP-c (<5 kDa). Among which, TSCP-c had the highest antioxidant activity, the IC50 for the hydroxyl radical scavenging rate, the superoxide anion radical scavenging rate and the DPPH radical scavenging rate were 3.83, 4.19 and 2.37 mg/mL, respectively. The novel preparation process is simple and efficient, providing a theoretical guidance for further development and utilization of tilapia skin and biotech production of collagen peptides.
  • Optimization and comparison of extraction methods of bacteriocin produced by Lactobacillus fermentum LBM97
    GU Yaxin, QIAO Zhu, GUO Xing, WANG Xin, YI Yanglei, SHAN Yuanyuan, LIU Bianfang, ZHOU Yuan, LYU Xin
    Food and Fermentation Industries. 2020, 46(19): 111-116. https://doi.org/10.13995/j.cnki.11-1802/ts.024066
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    To develop a suitable extraction method of bacteriocins from bacterial culture of Lactobacillus fermentum LBM97, different methods were compared and optimized, including ammonium sulfate precipitation, ethyl acetate extraction, and pH adsorption/desorption. The results showed that the appropriate culturing time of L. fermentum LBM97 was 60 h. By adjusting conditions of each method, the optimal conditions for antibacterial activity and protein content were: 80% saturation of ammonium sulfate; V(ethyl acetate)∶V(fermentation supernatant)=7∶5; adsorption pH 6.1 and desorption pH 1.8, respectively. The protein concentrations for the optimized methods were 4 804.70, 396.35 and 543.96 μg/mL, respectively. The diameters of inhibition zone were 13.67, 17.00 and 16.33 mm against Staphylococcus aureus, and 15.20, 17.27 and 16.87 mm against Escherichia coli, respectively. The bacteriocins prepared by the pH adsorption/desorption method possess the most stable antibacterial activity, which could be explained by its high efficiency to extract bacteriocins that attached to the bacterial cells. Thus, the pH adsorption/desorption method was suggested as the preferred method for the extraction of bacteriocins from L. fermentum LBM97. The data provided in this study can be used as reference for selecting suitable method of bacteriocin extraction, which is of great significance for the large-scale extraction and yield improvement of bacteriocins.
  • Application of raspberry extract in lactic acid bacteria fermented beverage
    LUAN Shengchao, WANG Jianxin
    Food and Fermentation Industries. 2020, 46(19): 117-123. https://doi.org/10.13995/j.cnki.11-1802/ts.024237
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    The effects of raspberry extract (RE) on the growth of lactic acid bacteria were evaluated, and the possibility of raspberry-lactic acid bacteria combination for fermenting beverage was explored in this study. RE preparation was optimized according to the nutrient components in raspberry and the yield of carbohydrates. The optimal parameters were: the material-liquid ratio 1∶3.191, ultrasonic water bath time 53.85 min and alcohol precipitation with 85.64% ethanol. RE addition to MRS or BBL broth facilitated the growth of Bifidobacterium longum 1.218 6. The raspberry juice beverage fermented with B. longum 1.218 6 had higher DPPH-scavenging activity, stronger antioxidant capacity and better flavor, and is more saturated and brighter in color. This study provides a novel insight for the development of raspberry products.
  • Optimization of fermentation deodorization of Laminaria japonica based on electronic nose, GC-MS and sensory evaluation
    GU Saiqi, HU Binchao, ZHANG Yueting, BAO Rongbin, WANG Suning, ZOU Lin, ZHOU Xuxia, DING Yuting, LUAN Luqin, ZHANG Chenchao, TANG Wenyan
    Food and Fermentation Industries. 2020, 46(19): 124-129. https://doi.org/10.13995/j.cnki.11-1802/ts.023591
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    The deodorization process of kelp (Laminaria japonica) was optimized based on yeast fermentation. The results showed that there was no overlap in the overall odor profile of kelp samples after treatment under different fermentation conditions, and the distinguishing effect was good. By sorting the average distances between the centroid of sample kelp data point and raw material kelp data point in different groups, a trend of “yeast concentration > fermentation time > fermentation temperature” was observed. A total of 42 kinds of volatiles were detected from the raw kelp, and ten kinds of odor active substances such as hexyl aldehyde were further selected. After deodorization treatments under different conditions, the type, total concentration and total odor activity value (OAV) of volatiles in kelp decreased significantly. The OAV degradation value and degradation rate of eight odor active substances were high, except for 2-octene aldehyde and nonanal. Under optimized conditions (yeast concentration of 1.5 g/L, 28 ℃ and fermentation time of 120 min), the number of volatiles in kelp samples decreased from 42 to 24, the total concentration decreased from 287.65 to 138.88 ng/g, the total OAV decreased from 91.76 to 52.68, and the sensory score reached the maximum (70.5), realizing the best deodorization effect. Through correlation analysis, strong consistencies were obtained for the sensory score with both the total concentration and total OAV of volatiles. The absolute value of the correlation coefficient was above 0.8, and the correlation between the sensory score and total OAV was higher than that between the sensory score and total concentration. The results provide a theoretical reference for the research and development of kelp deodorization process.
  • Preliminary study on processing technology of white tea “Fuyun 6” from Lishui
    DONG Ruixia, ZHOU Mengmeng, ZHENG Shenghong, CHEN Binghong, SHI Linmei, SHAO Jingna, ZHANG Yinggen
    Food and Fermentation Industries. 2020, 46(19): 130-135. https://doi.org/10.13995/j.cnki.11-1802/ts.024470
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    White tea industry has been developing rapidly in recent years, but the relevant research and development are still limited in Zhejiang province. The present research was carried out to optimize the white tea production. Leaves of Fuyun 6 tea plant in Lishui were used as raw materials to produce white tea through traditional processing technology of Fujian province. The quality characteristics were assayed through sensory evaluation and analysis of biochemical components. The results showed that typical quality characteristics of “White Peony” were developed when the leaves were processed by baking after withering for 48h. The content of tea polyphenols, catechins, free amino acids and caffeine were (218.2±1.6), (91.8±1.7), (42.0±0.9) and (47.6±0.1) mg/g, respectively. Forty-seven aroma compounds were detectable in the samples, with a total content of 305.15 μg/L. Of which, the main components accounting for 63.5% of the total were alcohols and esters, including geraniol (24.1%), linalool (15.9%), methyl salicylate (15.1%), phenylethyl alcohol (4.2%) and (E)-linalool oxide (4.2%). These findings provided valuable scientific foundation for development of new white tea products in Zhejiang province.
  • Storage properties of low salt-controlled freezing-point dehydration oyster
    ZHANG Yi, WAN Jinqing, YANG Fan, LENG Zhengzheng
    Food and Fermentation Industries. 2020, 46(19): 136-142. https://doi.org/10.13995/j.cnki.11-1802/ts.024456
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    In this experiment, 1% (mass fraction) NaCl brine injection combined with controlled freezing-point dehydration, [-2.0 ℃,200-300 Pa,water content (60±1)%], was used for the pretreatment of oyster. Cold storage (4.0±0.5) ℃ and ice temperature storage (-2.0 ±0.5) ℃ were carried out respectively. Water migration and quality changes of oyster during storage were evaluated by sensory, total bacterial count, total volatile basic nitrogen (TVB-N), TCA-soluble peptide, thiobarbituric acid (TBA) value, microstructure of oyster, low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). The results showed that oysters could be stored for 12 days under cold storage and 24 days under ice temperature storage. Ice temperature storage could effectively reduce water loss, maintain the integrity of microstructure and improve storage quality. Pearson correlation analysis showed that the transverse relaxation time T22 was significantly related to the quality change of the low salt-controlled freezing-point dehydration oyster. Therefore, the storage time could be prolonged by the treatment of brine injection and controlled freezing-point dehydration. This result provides a theoretical basis for high-quality circulation of oyster.
  • Effects of nitrogen-filled packaging and storage temperature on storage stability of probiotics powder
    SANG Yue, FENG Haihong, MENG Lu, LIU Li, LIU Zuowen, GE Shaoyang, JIN Junhua
    Food and Fermentation Industries. 2020, 46(19): 143-147. https://doi.org/10.13995/j.cnki.11-1802/ts.024006
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    This study evaluated the effects of nitrogen-filled packaging and storage temperature on the long-term storage stability of Bifidobacterium probiotics powder. The probiotics of Bifidobacterium animalis A6 and Bifidobacterium longum BBMN68 were stored at -20, 4, 25 and 37 ℃ for 12 months, and the changes of moisture content, water activity and the number of viable cells were detected. The results showed that the storage temperature significantly affected the stability of probiotics powder. Under freezing and refrigeration conditions, the number of viable cells of the two probiotics powder remained stable, and the survival rates were all above 85%. When the storage temperature rose to normal temperature and higher, the water activity increased slowly, while the number of viable cells decreased rapidly. The survival rates of B. animalis A6 and B. longum BBMN68 probiotics powder stored in ordinary packaging at 37 ℃ for 12 months were only 0.033% and 0.013%, but the survival rates of nitrogen-filled packaging were 0.14% and 0.094%, which increased by 4.2 times and 7.2 times respectively. Therefore, the optimal storage conditions of probiotics powder are freezing and refrigeration, and nitrogen-filled packaging can reduce the damage caused by high temperatures, especially for B. longum with poor oxygen resistance.
  • Effects of different packaging methods on fat and protein oxidation in braised beef with potatoes
    SUN Jinlong, HUANG Feng, SHI Xixiong, WEI Qichao, LIU Lidan
    Food and Fermentation Industries. 2020, 46(19): 148-153. https://doi.org/10.13995/j.cnki.11-1802/ts.024299
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    Braised beef with potatoes is a traditional Chinese meat dish, and its automatic and standardized processing has become an inevitable trend. This paper explores the effects of different packaging methods on fat and protein oxidation of braised beef with potatoes. The results showed that the carbonyl content of vacuum packaging during storage was lower than that of film-free packaging and pallet packaging, and the content of mercapto groups was higher than the other. Moreover, the volatile base nitrogen increased during storage, and the volatile base nitrogen value of the tray packaging exceeded the national standard of 20 mg/100 g on the 15 days. Furthermore, the minimum volatile base nitrogen content of vacuum packaging at the end of storage was 12.31%. Meanwhile, the acid value and peroxide value were both increased, but less than the national standard. The acid value of vacuum packaging and the lowest peroxide value were 0.94 mg/g and 5.81%, respectively. It can be seen that the protein oxidation and fat oxidation of vacuum packaging were lower than that of film-free packaging and tray packaging. In conclusion, vacuum packaging is the most suitable packaging method for braised beef with potatoes, and the film-free packaging is suitable for short-term packaging. This study provides a reliable theoretical basis for the industrial production of potato roast beef dishes.
  • Salt and Chinese liquor curing on texture and taste quality of refrigerated grass carp fillets
    HU Dan, XU Yanshun, JIANG Qixing, XIA Wenshui, YU Dawei
    Food and Fermentation Industries. 2020, 46(19): 154-160. https://doi.org/10.13995/j.cnki.11-1802/ts.024175
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    In order to improve the quality and extend the shelf life of refrigerated fish, the effects of adding salt (S group) and salt with Chinese liquor (SL group) on changes in texture and taste attributes of refrigerated grass carp fillets were investigated. The endogenous enzyme activity, content of free amino acids and inosine monophosphate (IMP) in the grass carps were determined, also the shearing force and microstructure of the grass carps were analyzed. The results showed that compared to the control, both S group and SL group could significantly delay the decrease of shearing force and the structure collapse of myofibrils of fish fillets, while the SL group showed better effect than the S group. Both groups could inhibit the activities of cathepsin B and L during the late stage of the storage, and the SL group exhibited better inhibitory effect on cathepsin L activity than the S group. Furthermore, the curing could improve the umami taste active value of glutamic acid and inhibit the degradation of IMP, and the glutamic acid umami taste activity value of the S group was slightly higher than that of the SL group. The results showed that curing with salt and Chinese liquor could reduce the texture deterioration during refrigerated storage of fish fillets but exhibited slightly lower retention of umami components compared to the S group. The present study provided guidance for improving the quality of chilled fish flesh.
  • Effect of ultra high pressure treatment on microbial inactivation and quality of cooked meat in Sichuan cuisine
    SONG Yongcheng, WANG Xiaoqiong, HOU Xinyue, BI Xiufang, XING Yage, CHE Zhenming
    Food and Fermentation Industries. 2020, 46(19): 161-166. https://doi.org/10.13995/j.cnki.11-1802/ts.024047
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    Three kinds of Sichuan cuisine cooked meat (Bang-Bang Chicken, Beef in Chili Sauce, and red oil rabbits) were used as raw materials, the effects of different ultra high pressure (UHP) treatment pressure and time on microbial inactivation and quality of cooked meat in Sichuan cuisine were studied and compared with traditional thermal treatment (HT). The results showed that both HT and UHP treatment (300 MPa/8 min, 400 MPa/5 min, and 500 MPa/2 min) could effectively kill microorganisms. After UHP and HT treatment, the total number of colonies, mold, yeast and coliform groups of the samples met the minimum limit of GB 2726—2016 “hygienic standards for cooked meat products.” The sensory evaluation and chewiness of the products with UHP treatment were higher than control. Moreover, UHP had no significant effect on the color of Sichuan cooked meat (P>0.05). After seven days of storage at 4 ℃, the total number of colonies, which treated by both UHP and HT, did not exceed 1×104 CFU/g. Because of the best sensory quality and sterilization effect, 500 MPa/2 min were considered the optimum treatment condition for Sichuan cooked meat. These results showed that UHP sterilization technology was a feasible method to extend the storage period of Sichuan cooked food and improve the safety of Sichuan cooked food.
  • Study on standardization and stability of braised chicken brine based on umami amino acids
    BO Cunmei, LIU Dengyong, WANG Xiaodan
    Food and Fermentation Industries. 2020, 46(19): 167-172. https://doi.org/10.13995/j.cnki.11-1802/ts.024378
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    In this paper, the N, N'- diphenyl thiourea film modified sensors were used for the detection of umami amino acids in braised chicken brine so as to study the standardization and stability of the brine based on umami amino acids. Ten pots of industrially-processed braised chicken brine were randomly selected for the detection of umami amino acids with film modified sensors, and the results were compared with liquid chromatography. And then the test was continued every ten days using both detection methods. The results showed that there was no significant (P>0.05) different between different boilers, and no significant (P>0.05) difference was found between different sampling batches. Therefore, the brine complied with the requirement of standardization and stability even for years of cooking, and the method of using the film modified sensors to detect the umami amino acid content in braised chicken brine is accurate, reliable and faster than the conventional methods.
  • Study on physiology and quality of fresh-cut apples
    ZHANG Yuhua, MENG Yi, WANG Tiantian, ZHANG Fan
    Food and Fermentation Industries. 2020, 46(19): 173-180. https://doi.org/10.13995/j.cnki.11-1802/ts.024158
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    In order to improve the quality and prolong shelf life of fresh-cut apples, the effects of ethanol fumigation and high-oxygen pretreatment on the physiology and quality of fresh-cut apples were studied. The fumigation concentration of ethanol was 200, 400 and 600 μL/L respectively, with the fumigation for 2 and 4 h. The oxygen volume content in high-oxygen pretreatment was 95%-100% with the treatment for 12 h, 24 h and 36 h. The respiration rate, total number of colonies, browning degree, polyphenol oxidase (PPO) activity, peroxidase (POD) activity and malondialdehyde (MDA) content of fresh-cut apples were measured, and sensory evaluation was performed during storage at 0-1 ℃ with relative humidity of 90%-95%. The results showed that both ethanol fumigation and high-oxygen pretreatment could delay the respiration peak and reduce the peak value. And the total number of colonies in ethanol fumigation group was significantly lower than that in the control group after stored for six days (P<0.05). Moreover, the antibacterial effect of high-oxygen pretreatment was obvious in the early stage of storage. The browning degree, PPO activity and POD activity of ethanol fumigation and high-oxygen pretreatment group were all lower than the control group (P<0.05) at the later stage of storage. MDA content in the ethanol fumigation group was lower than that in the control group (P<0.05), and MDA content in the high-oxygen pretreatment group was significantly lower than that control group after the ninth day (P<0.05). The sensory evaluation scores of ethanol fumigation and high-oxygen pretreatment were higher than those of the control group(P<0.05). Among which, the best condition for ethanol fumigation was 400 μL/L ethanol fumigation for 2 h, and the best condition for high-oxygen pretreatment was 95%-100% pretreatment for 24 h. So ethanol fumigation and high-oxygen pretreatment are feasible to maintain the high physiology and quality of fresh-cut apples.
  • Nutrients changes in different parts of kiwifruit during postharvest ripening
    LIU Na, DENG Qiuqiu, CHAI Yuqing, ZHAO Zhibing, XIE Guofang
    Food and Fermentation Industries. 2020, 46(19): 181-185. https://doi.org/10.13995/j.cnki.11-1802/ts.024111
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    The mechanism of ripening regulation of kiwifruit is relatively clear, but the changes of nutrients in different parts of kiwifruit during the postharvest ripening are still inexplicit. To solve this problem, the fruits of “Guichang” kiwifruit were harvested when the total soluble solids reached 6.5%, and then stored at (25±1) ℃ for 25 days. The respiratory rate and edible quality were analyzed every four days, and samples of seedless pulp, seeded pulp and core were stored and analyzed the nutritional components. The results showed that there were significant differences in nutritional components in different parts of kiwifruit during postharvest. The ratio of total soluble solids to total organic acids continued to increase and the ratio of reducing sugar to total organic acids increased first and then decreased during postharvest ripening. In addition to the continuous increase of polyphenols in the seeded pulp and the continuous decrease of chlorophyll in the core, other nutrients in different parts increased first and then decreased. However, the time to reach the peak was different. The nutrients were metabolized and transferred in different parts during postharvest ripening, affecting the quality of kiwifruit.
  • Effect of Phellodendron chinense extraction on inhibiting postharvest pathogens (Alternatia alternata and Penicillium expansum) of cherry tomato
    MA Xin, QIAO Junqing, MA Rongli
    Food and Fermentation Industries. 2020, 46(19): 186-191. https://doi.org/10.13995/j.cnki.11-1802/ts.024391
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    The bacteriostatic activity of Phellodendron chinense extracts against Alternatia alternata and Penicillium expansum was studied in order to provide a basis for the development of new natural fresh-keeping agent for fruits and vegetables. Measuring mycelium growth and plate count method were used to determine the antifungal activity in vitro. In addition, the disease incidence of fruit was detected by treating cherry tomato with the extract of minimum inhibitory concentration(MIC). When the concentration of P.chinense extracts was 12 g/L, the inhibition rates for mycelial growth and spore germination of A.alternata and P.expansum were both over 80%. MICs were 25 and 12.5 g/L, the minimum fungicidal (MFC) were 50 and 25 g/L and the half maximal inhibitory concentration (EC50) was 6.08 and 4.32 g/L, respectively. The P.chinense extracts had significant protective and therapeutic effects on black spot and fruit rot of cherry tomato. After 12 days of storage, the cherry tomatoes in the control group all rotted, and the disease incidence in the treatment group was significantly reduced. The control efficiency was 21.11% and 38.52%, respectively. The bacteriostasis rate of n-butanol, extracted with different organic solvents, to two kinds of pathogenic fungi was above 90%. The P.chinense extracts had good bacteriostatic effect on two kinds of pathogenic fungi of cherry tomato, which could effectively reduce the incidence of fruit diseases, and n-butanol extract was the most effective in fungistasis. These results of study provide the basis for developing new, high-efficient, natural and environment-friendly fresh-keeping agent for fruits and vegetables.
  • Antioxidant and hypoglycemic activities of different parts partitioned from the ethanol extract of Morinda officinalis How
    ZENG Tiexin, YAO Zhiren, LI Yu, ZHU Kaimei, LAN Yuanyuan, GU Shengjiu
    Food and Fermentation Industries. 2020, 46(19): 192-196. https://doi.org/10.13995/j.cnki.11-1802/ts.024446
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    The paper aimed to study the antioxidation and inhibition of α-glucosidase activity of M. officinalis How extract in different polar extraction phase, determine the main active site of M. officinalis How, and promote the application of M. officinalis How in natural oxidant and hypoglycemic food. The contents of total polyphenols and flavonoids in different polar extraction phases of M. officinalis How extract were measured, and the antioxidant capacity in vitro was measured by DPPH free radical scavenging capacity, phosphomolybdic acid reducing capacity and hydroxyl free radical scavenging capacity, and the inhibitory capacity of α-glucosidase was measured by acarbose as positive control. The results showed that the extracts of M. officinalis How had some antioxidant and hypoglycemic activities in different polar extraction phases, and showed linear correlation within a certain concentration range; the highest content of total polyphenols and flavonoids in chloroform were (514.97±2.9) and (46.3±1.21) mg/g, respectively, and their anti-oxidation and inhibition of α-glucosidase activities in vitro were also the strongest, and hypoglycemic activities were stronger than those in positive control ACA. The inhibition rate of bosaccharide in high concentration was 97.9%. The results showed that the chloroform part of M. officinalis How extract had good antioxidant and hypoglycemic activities in vitro, which provided a basis for the development of M. officinalis How as a natural antioxidant and hypoglycemic food.
  • Optimization of water extraction technology by response surface methodology for flavonoids in Portulaca oleracea L. and its antioxidant activity assessment
    WANG Jie, WANG Ruifang, WANG Yuan, REN Xuerong, CHEN Qiuyan, QI Jingwei, WANG Haoran, YANG Fan, ZHAO Xuyang, GUO Wenhao, AN Xiaoping
    Food and Fermentation Industries. 2020, 46(19): 197-204. https://doi.org/10.13995/j.cnki.11-1802/ts.024263
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    The present study aimed to explore the optimum water extraction conditions of flavonoids from Portulaca oleracea L. and evaluate its antioxidant activity in vitro and in vivo. Extraction time, temperature and material-water ratio were enrolled in this experiment, and total flavonoids was used to evaluate the extraction process. The response surface methodology was used to optimize the extraction process. Moreover, the antioxidant activity of flavonoids in vitro was evaluated by measuring the reducing power, the scavenging ability of DPPH and hydroxyl radicals. And the in vivo activity was assessed by establishing oxidative stress model of zebrafish induced by AAPH. The results showed that the optimized water extraction process was as follows: extraction was performed at 59.27 ℃ for 55.5 min and the ratio of material to water was 1∶19.28(g∶mL). Under the optimal conditions, the content of flavonoids from P. oleracea L. was 16.98 mg/g. Moreover, the antioxidant results showed that flavonoids from P. oleracea L. had a certain reducing power and strong scavenging effect on DPPH and hydroxyl radicals. Different concentrations of purslane flavonoids (50, 100, 200, 300 μg/mL) could significantly reduce the ROS production rate, cell death rate and lipid peroxidation production rate of zebrafish larval induced by AAPH. And this alleviatory effect of flavonoids on oxidative stress of zebrafish was dose-dependent. Therefore, the analysis results obtained by response surface method are reliable, efficient and simple, and can be used for extraction of flavonoids from P. oleracea L. The flavonoids from P. oleracea L. exhibit obvious antioxidant activity in vitro and in vivo and could be used as a natural antioxidant. This is the first time to report in vivo antioxidant effect of flavonoids from P. oleracea L. through zebrafish model. It provides a basis for deep exploitation and utilization of flavonoids from P. oleracea L.
  • Nondestructive detection of soluble solids content in apple by visible-near infrared spectroscopy
    MENG Qinglong, SHANG Jing, HUANG Renshuai, CHEN Lutao, ZHANG Yan
    Food and Fermentation Industries. 2020, 46(19): 205-209. https://doi.org/10.13995/j.cnki.11-1802/ts.023710
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    A model of predicting soluble solids content (SSC) of apple by visible-near infrared (Vis/NIR) spectroscopy was established and optimized. The hyperspectral images of 120 “Fuji” apples over 400-1 000 nm were obtained by hyperspectral imaging acquisition system. The effectiveness of the prediction model with pretreatment by second derivative, standard normal variation and multi-scatter calibration was compared and evaluated. Then the successive projection algorithm (SPA) and competitive adaptive reweighted sampling (CARS) methods were used to conduct data mining. Moreover, BP model and multiple linear regression(MLR) model were established based on characteristic spectra. The results showed that BP model with pretreatment by SD was superior to full spectra and other spectral pretreatments. And SPA-BP model based on characteristic spectra had an excellent prediction ability. The correlation coefficient rp and root mean square error of prediction (RMSEP) were 0.87 and 0.52, respectively. These results indicated that it's feasible to determine SSC of apples by Vis/NIR spectroscopy.
  • The quality and aroma components of distiller's grain in mechanized and manual brewing methods
    WANG Xuan, ZHOU Jian, MING Hongmei, ZHANG Suyi, LI Delin, LUO Jie, YU Fei
    Food and Fermentation Industries. 2020, 46(19): 210-216. https://doi.org/10.13995/j.cnki.11-1802/ts.023476
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    The changes of physicochemical indexes and volatile flavor compounds of the distiller's grain were analyzed throughout the mechanized and manual brewing processes. The results showed that, in mechanized brewing, the acidity, water and starch content of the distiller's grain met the production standards, while in manual brewing, the water content and acidity of the distiller's grain were slightly higher than the specified parameters. Meanwhile distiller's grain from two brewing methods differed significantly in the water content, acidity, starch and alcohol contents. But both methods had consistent changes in the types and contents of volatile flavor substances, and there were 39 kinds of flavor compounds in both methods. The total content of flavor compounds in the distiller's grain increased by 108.95% and 153.17% compared with that in day 0 fermented grains. They all contained characteristic compounds including ethyl caproate, ethyl caproate, ethyl linoleic acid, caproic acid, butyric acid, valeric acid, n-hexanol, furfuryl alcohol and 3-hydroxy-2-butanone. In conclusion, the types of typical flavor compounds in the distiller's grain from two brewing methods were basically the same, whereas the total content of flavor compounds was quite different, mainly due to the cellar ages.
  • Determination of natural benzoic acid in Shaanxi jujube
    LI Xiao, LI Yuan, AN Yu, WU Kun
    Food and Fermentation Industries. 2020, 46(19): 217-221. https://doi.org/10.13995/j.cnki.11-1802/ts.024576
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    This research aimed to study the content of natural benzoic acid in Shaanxi jujube, and to provide a reference for the limitation of the background value of benzoic acid in jujube. Benzoic acid in jujube samples was detected by liquid chromatography, which followed the detection method of GB 5009.28——2016. Benzoic acid could be detected in 87 out of 112 batches of Shaanxi jujube samples. However, the content of benzoic acid was generally below 0.050 g/kg, rarely exceeding 0.100 g/kg. According to the analysis of growth cycle, natural benzoic acid was produced in the process of jujube turning red and mature, and the content of natural benzoic acid gradually increased with the gradual maturity of jujube. While, the content of natural benzoic acid was significantly affected by the variety but not by the place of origin. Among them, Tiao jujube had the highest content of benzoic acid, followed by bud jujube. Mu jujube, Tuan jujube, and Goutou jujube. Qiao jujube had the smallest and it was not found in Dong jujube. After the jujube matures, the content of natural benzoic acid did not change significantly with the storage time, but it was significantly affected by the processing method. Moreover, the content of benzoic acid in natural air-dried jujube was lower compared with control. Meanwhile, the content of benzoic acid in sun-dried jujube was 1-2 times more than that in air-dried jujube; the content in the hot air-dried jujube was more than twice and the content of Zijing jujube made by boiling and drying was the smallest. Above all, it is proved that natural benzoic acid exists in jujube, and its content level is within the safe range, which will not endanger consumers' health.
  • Analysis and evaluation of nutritional composition of three large brown algae
    LI Hongyan, LI Xiao, WANG Ying, LIU Tianhong, JI Lei, SUN Yuanqin, JIANG Xiaodong
    Food and Fermentation Industries. 2020, 46(19): 222-227. https://doi.org/10.13995/j.cnki.11-1802/ts.024399
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    In order to evaluate the nutritional value of three kinds of macroalgae (Macrocystis pyrifera, Durvillaea potatorum and Ecklonia radiata) and to further explore their potential utilization, the contents of basic nutrients, amino acids, fatty acids, inorganic elements, alginate, mannitol and iodine of the three kinds of brown algae were determined, and their nutritional value was evaluated. The results showed that all these three algae contained high carbohydrate and low fat, and the soluble dietary fiber in D. potatorum and the insoluble dietary fiber of E. radiata were 34.53% and 47.64%, respectively. Besides, all 18 kinds of amino acids were found in these algae, including eight kinds of essential amino acids, and the first limiting amino acid was Trp. The amino acid composition of M. pyrifera and E. radiata was relatively balanced and reasonable. The amino acid score and EAAI of D. potatorum were low, and the amino acid composition was relatively unbalanced. Moreover, saturated fatty acids account for a higher proportion of total fatty acids. They were all rich in Na, K, Ca, Fe, Zn, I, alginate and mannitol, among which the content of Ca in E. radiata was up to 37.99 mg/g and alginate in D. potatorum was up to 52.20%. In conclusion, M. pyrifera, D. potatorum and E. radiata have great potential in seaweed chemical industry and functional food development.
  • Determination of volatile compounds in Manuka honey and its antibacterial properties
    WANG Taohong, CUI Zongyan, XU Liying, ZHANG Shaobo, JIANG Xiaolin, JIA Guangqun
    Food and Fermentation Industries. 2020, 46(19): 228-236. https://doi.org/10.13995/j.cnki.11-1802/ts.024534
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    A headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) method was developed to determine volatile compounds of New Zealand Manuka honey, which was from two different antibacterial grades and two systems of MGO and UMF. Also, the correlation between volatile compounds and antibacterial properties was analyzed and studied. A total of 100 volatile compounds have been identified in all Manuka honey samples, mainly including lactones, aldehydes, alcohols, and esters, etc. And the substance with the highest content was ortho-methoxyacetophenone. Results showed that the antibacterial property of Manuka honey was positively correlated with Methyl glyoxal, ortho-methoxyacetophenone, 2-methylbenzofuran, o-methoxyphenol and 2-acetyl-5-methylfuran.
  • Analysis and evaluation of free amino acid in different cultivars of crabapple leaf tea
    YUN Jinhu, JIANG Hao, HAN Wenxue, BIAN Jian, SUN Yanyan, ZHANG Wangxiang
    Food and Fermentation Industries. 2020, 46(19): 237-243. https://doi.org/10.13995/j.cnki.11-1802/ts.024288
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    To explore the value of crabapple leave, the free amino acids in crabapple leaf tea made from the buds of 15 crabapple cultivars, were detected by automatic amino acid analyzer. The taste activity value, amino acid score and essential amino acid index were used for the evaluation. The results showed that there were 17 amino acids that could be detected in the leaves of 15 crabapple cultivars, including the total amount of free amino acids 655.12-3 059.69 mg/100 g. Moreover, the essential amino acids and the medicinal amino acids account for 8.49%-37.53% and 25.87%-58.14% of the total amino acids, respectively. Based on the amino acid score, the top two limiting amino acids of crabapple leaf tea were Met and Cys, and the most balanced essential amino acid index were M. ‘Black Jade', M. ‘Purple prince' and M. “Profussion”. Glu and Ser contribute most to the flavor compared with taste active value. The principal component analysis revealed the differences of different crabapple cultivars. This study provides reference and basis for the nutritional value of crabapple leaf tea and its effective utilization of leaf resources.
  • The phenotype and nutritional components analysis of different species of Rubus niveus in western Yunnan
    SONG Zhijiao, CHEN Rong, LI Penghao, XIE Wenying, REN Limei, MA Qiantao, LI Yue
    Food and Fermentation Industries. 2020, 46(19): 244-250. https://doi.org/10.13995/j.cnki.11-1802/ts.024254
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    This research aimed to comprehensively evaluate the germplasm resources of Rubus niveus come from 11 different provenances in western Yunnan. Herein, the phenotype and eight nutritional components of R. niveus fruit were evaluated by multiple comparisons, principal component analysis and cluster analysis. The results showed that there were significant differences in R. niveus phenotype and nutritional components in different Rubus niveus, and a certain correlation was observed among the nutritional indicators. The ranking of the comprehensive nutritional value was as follows: Xiaojianshan > Gaojingcao > Jinchanghe > Jiuzhipo > Yutang village > Shaxi > 707 > Houqiao > Jinji > Tengyue > Shanyi. According to the selection rate of 30%, the provenances of Xiaojianshan, Gaojingcao and Jinchanghe were superior to other provenances, which with high comprehensive score and good fruit quality.
  • Evaluation of Wushan plum edible quality based on principal component analysis
    HAO Qilin, HUANG Xianzhi, HE Yan, WEI Zhen, DING Xiaowen
    Food and Fermentation Industries. 2020, 46(19): 251-257. https://doi.org/10.13995/j.cnki.11-1802/ts.024178
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    The purpose of this study was to evaluate the color, flavor and other edible quality, and to explore the influence of different altitudes on edible quality of Wushan plums in five main planting region of Chongqing, including G(at an altitude of 300-400 m), Q(at an altitude of 350-400 m), P(at an altitude of 550-700 m), S(at an altitude of 800-900 m), L(at an altitude of 850-1 000 m). Fifty-five Wushan plums samples were extracted to determine the contents of 18 physical and chemical evaluation indexes, such as total acids and soluble solids, which were evaluated and compared by principal component analysis (PCA). The results showed that six core indexes, including solid-acid ratio, sucrose, glucose, tartaric acid, b* value and succinic acid, were extracted using principal component analysis with a cumulative contribution rate of 75.478% to evaluate the edible quality of Wushan plums. The edible quality of plums in five growing areas of Wushan were different and the best was from Wushan G region, followed by Q region. Besides, altitude was one of the important factors affecting the edible quality of Wushan plums. The edible quality of Wushan plums at low altitude (300-400 m) was better than that of medium altitude (550-700 m) and high altitude (800-1 000 m).
  • Classification and evaluation of walnut kernel pellicle taste quality based on electronic tongue technology
    LIU Yuxia, ZHANG Ling, ZHANG Xiaojun, YANG Xiao, YANG Chun, QU Jin, LIU Qunlong
    Food and Fermentation Industries. 2020, 46(19): 258-263. https://doi.org/10.13995/j.cnki.11-1802/ts.024127
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    In order to objectively and accurately evaluate the taste quality of different walnut kernel pellicle, the α-ASTREE electronic tongue system was used to measure the water extracts of the pellicle of five walnut varieties. And the principal component analysis, cluster analysis and similarity analysis were also carried out. Besides, the content of tannin and flavonoids in walnut pellicle was measured, and the correlation between the physical and chemical indicators and the electronic tongue response value was analyzed. The results showed that the water extracts of the pellicle of the five walnut varieties were grouped into three categories when the average distance of the classes was 0.4. ‘Nonghe 1'and ‘ND-1' forming different cluster respectively, while the other three walnut varieties tend to form one cluster. Moreover, the distance between “Nonghe 1” and the other four walnut varieties was more than 480 in similarity analysis and the fingerprint resolution index was higher than 70%. Moreover, the distance between ‘Nonghe 1' and ‘ND-1' was 635.71, with the fingerprint resolution index of 97.99%. Meanwhile, the distance between the other three walnut varieties was less than 260, with the fingerprint resolution index less than 60%. Furthermore, tannin and flavonoid content were also different,‘ND- 1'was the highest and‘Nonghe 1' was the lowest. Besides, the content of tannins and flavonoids were positively correlated with a bitter taste, and significantly negatively correlated with sweet taste (P<0.05). Therefore, the electronic tongue could divide these five walnut varieties into three categories, which provided important evidence for the subsequent research on walnut taste quality control and the classification and evaluation of walnut germplasm.
  • Research progress of the effect of iron deficiency on intestinal immune function and new iron supplements
    GUAN Lingjuan, CAO Congcong, TU Piaohan, CHEN Xiangrong
    Food and Fermentation Industries. 2020, 46(19): 264-270. https://doi.org/10.13995/j.cnki.11-1802/ts.024455
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Iron is an essential trace element for the human body and is widely involved in basic biological processes such as oxygen transport and electron transport. Iron intake requires a strict adjustment mechanism to ensure the body's iron homeostasis, and maintaining the body's iron homeostasis is mainly achieved through fine regulation of intestinal iron absorption. Iron is widely involved in the functional regulation of specific immune systems such as immunocompetent cells and their cytokines and non-specific immune systems such as the phagocyte complement system. Intestinal microbes are closely related to the regulation of body iron homeostasis and affect the body's immune system function. Iron deficiency can cause significant changes in the balance and diversity of intestinal flora which could potentially affect intestinal immunity. This article reviews the effects of iron homeostasis, iron deficiency on intestinal flora and immunity, and the development of new iron supplements. It is proposed that iron may be used as a class of “de-biotics” to affect the balance of intestinal flora. New iron supplements development should focus on the overall impact of the host and intestinal flora, and provide new ideas for the development of new iron supplements so as to prevent and intervene with iron deficiency-related diseases.
  • The research and development prospect of edible Jiaosu
    SUO Jingyi, ZHU Yujie, CHEN Lei, CHEN Xianzhong
    Food and Fermentation Industries. 2020, 46(19): 271-283. https://doi.org/10.13995/j.cnki.11-1802/ts.024617
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Edible Jiaosu refers to a kind of nature fermented functional products, which is fermented by probiotics using fresh fruits, vegetables, edible fungi, grains or Chinese herbs as materials. With a variety of bioactive substances, edible Jiaosu has attracted an increasing attention of researchers and become popular all over the world in recent years. This review elucidated the recent studies of edible Jiaosu from aspects of basic classification, relative microorganisms, fermentation technology, safety indexes, functional activities, and so on. The existing problems and development prospects of edible Jiaosu were discussed. This review aims to contribute to thorough understanding of edible Jiaosu, as well as provide theoretical basis for its normalized manufacturing process and promoting the modernization of its production.
  • Advances on the meat immersion and its effect on Chi-flavor Baijiu
    HUANG Qingyi, LI Xiangluan, FEI Yongtao, BAI Weidong, HE Songgui, LI Weigang, YU Jianshen
    Food and Fermentation Industries. 2020, 46(19): 284-288. https://doi.org/10.13995/j.cnki.11-1802/ts.023949
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Chi-flavor Baijiu is a kind of traditional Chinese spirit in the Pearl River Delta region. It is popular with consumers because of its unique, sweet and mellow taste, and has become a prominent representative of low-alcohol liquor. Therefore, the unique flavor and processes of Chi-flavor Baijiu have become a hot topic of research today. The immersion of aged meat is the key process in making Chi-flavor during fermentation. In contrast with the processes of other liquor varieties, the meat immersion is unique to Chi-flavor Baijiu, and thus it is also receiving more and more scholars' attention. This review summarizes the traditional techniques of Chi-flavor Baijiu in detail, aiming to clarify the relationship between the process and flavor of Chi-flavor Baijiu, as well as provides theoretical reference and research direction for the industry.
  • Research progress of non-thermal sterilization technology application in fresh wet noodles preservation
    ZHANG Qingxia
    Food and Fermentation Industries. 2020, 46(19): 289-294. https://doi.org/10.13995/j.cnki.11-1802/ts.024147
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Fresh wet noodles are well received by the public because of its freshness and unique chewy texture. However, the high moisture content leads to fast spoilage, which seriously restricted the industrial production of fresh wet noodles. Sterilization is one of the key technologies to solve the problem of fresh wet noodles preservation. Fresh wet noodles cannot undergo intense heat treatment during processing, so non-thermal sterilization technology is very suitable for fresh wet noodles preservation. At present, non-thermal sterilization technologies including microwave, irradiation, ozone, ultraviolet, low temperature plasma, and chlorine dioxide (ClO2) are widely used for fresh wet noodles preservation. This article summarizes the application status of these six non-thermal sterilization technologies individually or in combination with other treatments in fresh wet noodles preservation. Its development direction is also prospected so as to provide reference for fresh wet noodles preservation and industrial production.
  • Research progress on detection methods of amanita cyclopeptide toxins
    ZHANG Xiaomeng, QIN Mingwei, ZHAO Xinyue, SONG Yuzhu, ZHANG Jinyang, XIA Xueshan, HAN Qinqin
    Food and Fermentation Industries. 2020, 46(19): 295-300. https://doi.org/10.13995/j.cnki.11-1802/ts.024581
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Amatoxins have extremely strong toxicity as one of the top ten deadly poisons. Mushrooms containing amatoxins play a highly significant role in mushroom poisoning, which lead to 90% of the deaths. Amatoxins poisoning can give rise to acute liver damage and multiple organ failure. What is worse, it has not yet found a specific antidote. So amatoxins are high-risk toxins that have attracted the attention of local food safety monitoring in various countries around the world and it is important to master the high-speed detection technology and method of amatoxins. Based on the introduction of the molecular structure, physical and chemical properties of amatoxins and their impact on humans, this article introduces the rapid detection methods of amatoxins worldwide. The conventional detection methods consist of enzyme-linked immunosorbent assay, lateral flow immunoassay, high performance liquid chromatography, liquid chromatography-mass spectrometry. Moreover, the utilization of hyper branched branched rolling circle amplification and molecular imprinting technique widen the views of amatoxins detection. These detection methods will present various advantages and disadvantages in distinct experimental environments and each has its own applicable conditions. For example, some detection methods are suitable for rapid detection of mushroom samples and some are more suitable for on-site detection. By comparing different characteristics of these methods, it provide an important reference for the laboratory or clinic to establish a more convenient, rapid and sensitive method for detecting amatoxins
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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