25 October 2020, Volume 46 Issue 20
    

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  • CAI Luyun, XU Qing, CAO Ailing
    Food and Fermentation Industries. 2020, 46(20): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.024414
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    The effects of different thawing methods (ultrasonic microwave thawing, ultrasonic far-infrared thawing, ultrasonic ohmic thawing, ultrasonic vacuum thawing, and ultrasound thawing) on the physicochemical properties of the myofibrillar protein in sea bass were investigated from the protein structure, aggregation degree and oxidation degree. The structural changes of the myofibrillar protein were monitored by Raman spectra, ultraviolet absorption spectra and intrinsic fluorescence spectra. These indicators could help to preliminarily understand the mechanism of myofibrillar protein denaturation caused by different thawing methods at the molecular level. The result of Raman spectra showed that the content of α-helix thawed by ultrasonic microwave thawing was the highest among all thawing methods, which maintaining the protein structure effectively. The ultraviolet absorption spectra and intrinsic fluorescence spectra showed that the ultrasonic microwave thawing could retain the tertiary structure of the protein better, but the structure of the protein thawed by ultrasound was seriously damaged. Particle size, Zeta potential and SDS-PAGE were used to analyze the degree of protein aggregation. Compared with the fresh sample, the particle size and Zeta potential of all the thawing methods were no significantly difference (P>0.05). The electrophoretic band of ultrasonic microwave thawing was the closest to the fresh sample, which indicated the degradation degree of the protein was lower. The contents of total sulfhydryl by ultrasonic far-infrared thawing and ultrasonic microwave thawing were closest to that of the fresh sample, and the solubility by ultrasonic vacuum thawing was the closest to that of the fresh sample. In summary, ultrasonic microwave thawing method is the best to maintain the physicochemical properties of myofibrin.
  • LI Ke, LI Yan, LIU Junya, ZHAO Yingying, LIU Xiao, ZHAO Weidong, BAI Yanhong
    Food and Fermentation Industries. 2020, 46(20): 9-14. https://doi.org/10.13995/j.cnki.11-1802/ts.024420
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    The effect of bamboo shoot dietary fiber (BSDF) addition combined with pre-emulsification on the emulsion stability, rheological characteristic of lower-fat meat batters were studied. This treatment could significantly reduce L* value and total energy (P<0.05),while improved a* value, b* value and emulsion stability of lower-fat meat batters (P<0.05). Static rheological tests proved that the replacement of pork back-fat by the pre-emulsification reduced the viscosity of lower-fat meat batters,however, the addition of BSDF (2%) increased the viscosity of the low-fat meat batters. Moreover, the dynamic rheological test indicated that the synergistic pre-emulsion of BSDF (2%) could increase the storage modulus (G') of low-fat meat batters. And the micro-network structure of the low-fat batters with BSDF (2%) combined with pre-emulsification became smooth, compact and continuous, and owned better water and oil holding capacity. In summary, BSDF combined with pre-emulsification could be used in low-fat meat products to reduce the fat content and ensure the quality of meat products.
  • SHI Shengjuan, LIU Lili, ZHANG Mengjun, HAO Weiming, LI Yuanyuan, YANG Xiaopan
    Food and Fermentation Industries. 2020, 46(20): 15-20. https://doi.org/10.13995/j.cnki.11-1802/ts.024155
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    This paper aims to investigate the effects of microwave vacuum freeze-drying power on water migration, thermodynamic properties and gel microstructure in egg white. Low-field NMR, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM) were used to determine the water migration, thermodynamic properties and gel microstructure of egg whites under different microwave power under drying conditions. Results showed that the most active free water was removed first in the drying process, and the removal rate was the fastest at the range of 90-180 min. Increasing microwave power can speed up water migration which is good for drying. DSC showed that when the microwave power was 400 W and 500 W, the peak temperature of egg white powder was high, which caused the protein structure to change from order to disorder. SEM showed that with the increase of microwave power, the pore channels and pore sizes of the egg white gel structure also increased, and the structure became looser. In conclusion, this study provides references for microwave vacuum freeze-drying of egg white powder.
  • REN Miaomiao, YAN Siyuan, LI Jiahong, DU Juan, MA Ling, GU Peiwen
    Food and Fermentation Industries. 2020, 46(20): 21-26. https://doi.org/10.13995/j.cnki.11-1802/ts.024049
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    In order to clarify the antibacterial effect of antagonistic Bacillus strains YBGJ1 and YBGJ2 on postharvest rot-causing fungi of Ziziphus jujube cv. Lingwu changzao and their preservation effect, these two antagonistic Bacillus strains were identified by morphological, physiological, biochemical and molecular biology methods, and their antibacterial and preservation effects were determined by in-dish confrontation culture and in vitro preservation test. The results showed that strain YBGJ1 and YBGJ2 were identified as Bacillus subtilis and Bacillus amyloliquefaciens. The mycelial inhibition rates of YBGJ1 and YBGJ2 culture filtrates for Botrytis cinerea were 95.83% and 95.79% respectively, and that for Alternaria alternata were 79.46% and 78.56% respectively. When the culture filtrate volume fractions of strains YBGJ1 and YBGJ2 were 50%, the spore germination inhibition rates for B. cinerea were 85.00% and 91.09% respectively, and that for A. alternata were 80.98% and 84.38% respectively. In the in vitro preservation test, the culture filtrate of strain YBGJ1 with volume fraction of 30% and that of strain YBGJ2 with volume fraction of 10% had the best preservation effects on Lingwu changzao. Compared with sterile water control, the decay rate was reduced by 70.83% and 77.08%, respectively, and the shelf life was extended by 15-20 days. Antagonistic Bacillus strains YBGJ1 and YBGJ2 are promising strains for fruits and vegetables preservation.
  • ZHU Hao, GUAN Junjun, LIU Xue, ZHENG Jianzhang, JI Xuyang, LU Xinkai
    Food and Fermentation Industries. 2020, 46(20): 27-32. https://doi.org/10.13995/j.cnki.11-1802/ts.023397
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    Soy protein isolates and phospholipids were used as emulsifiers to make stable oil/water(O/W) and water/oil(W/O) soy protein-phospholipid composite emulsion, and the effect of Lactobacillus plantarum on the emulsion was studied. The changes of particle size, potential, stability and microstructure of emulsion were analyzed during digestion through saliva, gastric juice and intestinal juice. Results showed that in the stomach, the emulsion oil droplets continuously increased, and the potential, emulsifying activity index (EAI) and emulsifying stability index (ESI) decreased. The particle size of O/W bacteria-free emulsion decreased from 3 405 to 1 858 nm, in the bacterial emulsion, it decreased from 3 826 to 2 204 nm. The particle size of W/O bacteria-free emulsion decreased from 5 269 to 1 963 nm, in W/O bacterial emulsion, it decreased from 5 680 to 2 449 nm. In the small intestine, the emulsion oil droplets were uniform, and the EAI and ESI increased. The particle size of O/W bacteria-free emulsion decreased from 1 434 to 691 nm, while in the bacterial emulsion, it decreased from 1 684 to 687 nm. The absolute value of the potential in bacteria-free emulsion reached the peak (75.73) at 7 h, which was greater than the maximum value of bacteria-free emulsion (70.66). The particle size of W/O bacteria-free emulsion decreased from 2 317 to 1 221 nm, while the particle size of bacterial emulsion decreased from 2 201 to 1 314 nm. The absolute value of the potential of bacteria-free emulsion reached a peak (75.66) at 7 h, which was larger than that of the bacteria-free emulsion (70.06).There was a significant difference between O/W and W/O emulsion (P<0.05). L. plantarum had a significant effect on soy protein-phospholipid composite emulsion (P<0.001), indicating that O/W emulsion is easier to digest than W/O, and L. plantarum exacerbates emulsion demulsification.
  • LI Xin, TU Zongcai, SHA Xiaomei, ZHANG Lu, LI Jun, LI Zhongying
    Food and Fermentation Industries. 2020, 46(20): 33-39. https://doi.org/10.13995/j.cnki.11-1802/ts.024625
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    In order to figure out the effects of different essential oils on the properties of gelatin composite film, five essential oil including ginger essential oil, garlic essential oil, cinnamon essential oil, mint essential oil and thyme essential oil were used as modifiers to prepare antimicrobial gelatin composite film. The effects of different essential oils on the antibacterial activity, physical properties and sensory analysis of the composite film were studied. The results showed that, film prepared with gingere essential oil, garlic essential oil and cinnamon essential oil had stronger antimicrobial activity and good physical properties compared with the other samples. These properties including lower value in film thickness, water vapor permeability, elongation at break and water solubility, higher value in tensile strength and opacity. However, the results of sensory evaluation showed that the garlic essential oil film and cinnamon essential oil film had prominent smell of essential oil and were not suitable for food packaging film. Therefore, ginger essential oil was more suitable as biological modifier for the preparation of antimicrobial film.
  • SHEN Xingwang, LI Wanqi, ZHAO Chuangqian, CUI Xinru, CHEN Ziying, TANG Liuxi, ZHANG Hui, XIONG Zhiqiang, AI Lianzhong, XIA Yongjun
    Food and Fermentation Industries. 2020, 46(20): 40-45. https://doi.org/10.13995/j.cnki.11-1802/ts.024112
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    Yak milk is a kind of high-nutrition characteristic raw milk with excellent development potential. This paper used specific functional probiotics and conventional fermentation agents to develop high-quality yak probiotic fermented milk and studied the quality changes during fermentation and refrigeration. The effects of 3 strains of probiotics on the physical and chemical indexes (fermentation acidity, pH, water holding capacity and viscosity) of yak fermented milk were evaluated. The results showed that Lactobacillus salivarius AR809 had good fermentation performance and could be a potential probiotic starter. The effects of AR809 on the properties of yak fermented milk were further investigated. The addition of AR809 better controlled the post-acidification during the refrigeration stage and improved the water holding capacity of fermented milk. AR809 significantly alleviated the degradation level of yak milk protein, reaching 5.92%, which was 1.78 times that of the control group. Texture analysis indicated that adding AR809 could significantly increase the viscosity of fermented milk and enhanced the rheological properties of fermented milk. Sensory evaluation results confirmed that AR809 significantly promoted the palatability, tissue state, and adhesion of yak fermented milk. L. salivarius AR809 had good anti-inflammatory activity and could effectively alleviate chronic pharyngeal inflammation caused by Staphylococcus aureus. Using AR809 to prepare yak probiotic fermented milk, in addition to expanding the function of fermented milk, it can also effectively polish up the quality of fermented milk.
  • FU Yajuan, CHEN Hongdou, GAO Mengdi, XU Xiaoqing, ZHANG Huimin, ZHANG Wenjing
    Food and Fermentation Industries. 2020, 46(20): 46-52. https://doi.org/10.13995/j.cnki.11-1802/ts.024297
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    To preliminary explore the biological functions of Aspergillus flavus McrA, the transcription factor gene AfMcrA was cloned by reverse transcription-polymerase chain reaction(RT-PCR). The physicochemical properties, conserved domain, secondary structure, and subcellular localization of AfMcrA were predicted by online tools. The relative expression of the transcript levels of AfMcrA in different cultural periods was detected by quantitative reverse transcription-polymerase chain reaction (qRT-PCR). The results showed that the genomic DNA of AfMcrA was 1 448 bp, containing 4 extrons and 3 introns. The nucleotide sequence of the cDNA of AfMcrA contained an open reading frame of 1 101 bp, encoding a protein of 366 amino acids. Bioinformatics analysis predicted that AfMcrA was an unstable hydrophilic protein with a relative molecular mass of 39.82 kDa. The theoretical isoelectric point of AfMcrA was 8.79,without transmembrane domain nor signal peptide. AfMcrA had a conserved Zn(II)2Cys6 zinc finger domain, termed as a C6 transcription factor. PredictNLS analysis predicted that AfMcrA was located in the nucleus. The secondary structure of AfMcrA primarily consisted of random coils, and the proportion reached 84.43%. qRT-qPCR results revealed that the relative expression level of AfMcrA reached its peak at 6 days after inoculation, which was 15.79 and 14.76 times of that at 2 and 8 days, respectively. Combined with our results and related reports on McrA, it was speculated that AfMcrA may be involved in the regulation of secondary metabolites of A. flavus.
  • LIU Yuntao, HUANG Weimin, LI Cheng, LIU Aiping, WANG Tiqiang, TANG Tingting
    Food and Fermentation Industries. 2020, 46(20): 53-60. https://doi.org/10.13995/j.cnki.11-1802/ts.024248
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    In this study, we revealed the effects of the traditional process on the contents of total polyphenols, total flavones, main sweet substances (trilobatin and phloridzin) and main astringent substances (catechins) in the whole fermentation tea of Lithocarpus litseifolius. The results demonstrated that the contents of total polyphenols, total flavones, trilobatin, phloridzin and catechins were decreased by 26.36%, 23.29%, 10.24%, 39.37% and 61.38%, respectively. Simultaneously, the hypoglycemic activity of two ethanol extracts from L. litseifolius and its whole fermentation tea were evaluated in streptozotocin-induced diabetic mice. Results indicated that the physiological indexes and histopathological morphology of the diabetic mice were effectively improved by oral gavage with the ethanol extracts at 200 mg/ (kg·d). Notably, the ethanol extract from whole fermentation tea had significant hypoglycemic activities, which suggested potential active components for the prevention and treatment of diabetes.
  • ZHU Jianfei, TANG Min, GAO Ruiping, CHANG Haijun
    Food and Fermentation Industries. 2020, 46(20): 61-66. https://doi.org/10.13995/j.cnki.11-1802/ts.024831
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    In this study, the equilibrium dialysis method was used to study the characterization of ferulic acid (FA) adsorption on arabinogalactan (AG). Firstly, the indicators including temperature, pH, and the concentration of FA on the adsorption were investigated by single factor experiments. Then, the Box-Behnken design was used to optimize the adsorption conditions. Finally, the structural characterization of the complex was analyzed by Fourier transform infrared spectroscopy, UV spectroscopy, scanning electron microscopy. The results showed that the optimized conditions of FA adsorption on AG were 20 ℃ at pH 5.02 with 15 mg/mL FA. Under this condition, the adsorption capacities of FA on AG in theory and in fact were 1 374.25 μg/mg and 1 370.17 μg/mg, respectively. The results of structural characterization of the samples revealed the existence of the adsorption of FA on AG which creating a new complex.
  • LIAO Huiqi, LYU Chunxia, LU Yibei, HU Yuanhui, LEI Yesi, ZHANG Huien, YANG Hua
    Food and Fermentation Industries. 2020, 46(20): 67-71. https://doi.org/10.13995/j.cnki.11-1802/ts.023745
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    The effects of NaCl content (1%, 2%, 3%, 4%) on the gel texture, water holding capacity, whiteness, conformation and microstructure of cultured large yellow croaker were studied. The results showed that compared with control, the hardness, whiteness, adhesion, cohesion, elasticity, sticky and chewiness of myofibrillar protein gel increased significantly with the addition of NaCl. After adding NaCl, the secondary structure of myofibrillar protein gel changed significantly, and the gel structure started. Scanning electron microscopy showed that by the addition of NaCl, the microstructure of myofibrillar protein gel improved, the gel pore size decreased with the aggregation degree increased. Through the Pearson correlation analysis, it was found that the gel properties of myofibrillar protein were correlated with surimi gel characteristics after adding different amounts of NaCl. It can be seen that appropriate changes in the amount of NaCl can significantly improve the gel properties of surimi, and provide a theoretical basis for the subsequent development of high-quality surimi products.
  • ZHANG Meijuan, QIAN Pengzhi, DONG Liqing, HAN Yang, JI Guangxi, FENG Zhen
    Food and Fermentation Industries. 2020, 46(20): 72-77. https://doi.org/10.13995/j.cnki.11-1802/ts.024688
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    The aim of this study is to separate and purify hydrolysis sugar from hemicellulose in corn husk, vinegar residue, distiller's grains, and to analyze the monosaccharide composition of the purified hydrolysis sugar component. Crude hydrolysis sugar was isolated from agricultural processing by-products by low concentration sulfuric acid, and decolorized by active carbon. Moreover, the hydrolysis sugar was further purified into homogeneity by weak anion exchange chromatography on D301 column, strong cation exchange chromatography on 001×7 column and strong anion exchange chromatography on D201 column. And the monosaccharide composition was analyzed by high performance liquid chromatography (HPLC). The results showed that the total reducing sugar of the three raw materials were 96.46%,86.11% and 86.68%,respectively. The hydrolysis sugars were all composed of D-glucose, D-xylose and L-arabinose in different ratios, and the molar ratio of monosaccharide was 1.00∶3.49∶1.74 in corn husk, 1.00∶2.70∶1.41 in vinegar residue, and 1.00∶0.84∶0.16 in distiller's grains. This study provides a theoretical foundation for the high value utilization of corn husk, vinegar residue and distiller's grains.
  • WU Jian, HE Wei, WANG Jiancheng, YANG Yurong, LAN Caihong, LIU Shenggang, WU Xiaoxia, LIN Feng, GUO An, YANG Tao
    Food and Fermentation Industries. 2020, 46(20): 78-87. https://doi.org/10.13995/j.cnki.11-1802/ts.024128
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    To enhance the quality of rice-flavor liquor, three aroma-producing yeast strains including Pichia kudriazevii, Wickerhamomyces anomalus, Saccharomycopsis fibuligera and one strain of Saccharomyces cerevisiae were screened as testing strains and their morphology, growth cycle, stress resistance and fermentative characteristics were evaluated. On this basis, the influence of interaction among these strains on the growth and metabolism of cell was further explored. The results showed that the time for each strain to enter the stable period was significantly discrepant and four strains all behaved well in heat resistance, acid resistance, ethanol tolerance and sugar tolerance. The strains with the strongest ability to produce acid, ester and ethanol were S. fibuligera, P. kudriazevii and S. cerevisiae, respectively. In terms of interaction, S. cerevisiae inhibited the growth of the other three aroma-producing yeast strains (P<0.05), while aroma-producing yeasts had no significant effect on the growth of S. cerevisiae. In addition, P. kudriazevii significantly inhibited W. anomalus (P<0.05). The optimal inoculation ratio of these four strains was 106∶106∶106∶106 CFU/mL and the content of flavor substances would be the most abundant when S. cerevisiae was inoculated 8 h after inoculating three strains of aroma-producing yeasts. The present study showed that the testing strains had good potential for bio-flavoring and improving wine quality.
  • WANG Qiaomei, PENG Wenshu, YANG Ruijuan, ZHAO Miaomiao, JIANG Xun, ZHANG Jun, WANG Xinghua, YAN Liang
    Food and Fermentation Industries. 2020, 46(20): 88-93. https://doi.org/10.13995/j.cnki.11-1802/ts.024150
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    In order to establish the library of pile fermented microorganisms for Pu-erh tea, improve traditional fermentation technology and develop new products of Pu-erh tea, the culturable microorganisms in tea raw materials(SC), fermentation tea samples(JC), fermentation space air(KQ) and fermentation ground(DM) were isolated, purified and identified by traditional culture technology and molecular biological sequencing technology. The differences and similarities of culturable microorganisms in SC, JC, KQ and DM were analyzed. The results showed that the diversity of culturable bacteria was more abundant than that of fungi during the fermentation of Pu-erh tea. Fourteen species of bacteria were isolated, which were distributed in two phyla, nine genera, and Bacillus sp. had the most bacteria species. Twelve species of fungi were isolated, which were distributed in three phyla, six genera, Aspergillus sp. and Arxula sp. had the most fungus species. The culturable microorganisms in SC was more similar with JC than that in KQ and DM.
  • WANG Yu, LI Lilang, XIE Chunzhi, YANG Lishou, YANG Juan, WAN Liying, YANG Xiaosheng
    Food and Fermentation Industries. 2020, 46(20): 94-100. https://doi.org/10.13995/j.cnki.11-1802/ts.024165
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    In order to explore the correlation between the microbial community and functional factors in Roxburgh rose Jiaosu, and select microbial community suitable for fermentation, the microbial community composition and diversity of Roxburgh rose Jiaosu prepared with different koji in different regions of Guizhou were compared and analyzed by high-throughput sequencing. Meanwhile, the functional components, including total flavonoids, triterpenoids and vitamin C, were determined and correlated with the dominant bacteria. The results showed that, the microbial diversity and richness of Roxburgh rose Jiaosu prepared with koji in Tongren were higher than those in other regions, and the number of unique operational taxonomic units (OTU) was 1 125. In term of community structure, the dominant bacteria were Proteobacteria, Firmicutes, Bacteroidetes and Actinobacteria in phylum level. Among them, Lactobacillus and Acetobacter were the main identified microorganisms at genus level. The results of functional components contents indicated that there were significant differences in total triterpenes and vitamin C (P<0.05). Redundancy(RDA) analysis showed that there was a correlation between the bacterial community composition and the main functional components, and the main bacteria related to the functional components were Pseudomonas, Acetobacter, Lactobacillus and Gluconacetobacter.
  • YANG Xiaoyan, HE Yunshan, TAN Zhoujin, XIAO Dan, ZENG Yuting, ZENG Chen
    Food and Fermentation Industries. 2020, 46(20): 101-106. https://doi.org/10.13995/j.cnki.11-1802/ts.023375
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    Intestinal microbiota are important to health. The current research tried to explore the effect of vegetable oil on intestinal microecology, enzyme activity and blood routine. Thirty Specific pathogens free (SPF) Kunming (KM) mice were divided into 5 groups, and given by gavage with 0.1, 0.2, 0.3, 0.4 mL/time vegetable oil and 0.2 mL/time distilled water respectively, twice a day for 30 days. The intestinal microorganism, enzyme activities and blood routines were analyzed. The results showed that vegetable oil could significantly reduce intestinal bacteria and Escherichia coli (P< 0.05). Lactic acid bacteria in 0.1 and 0.4 mL/time group was significantly lower than that in the control group (P< 0.05). Bifidobacteria in 0.1 and 0.3 mL/time group was significantly lower than that in the control group (P<0.05), while Bifidobacteria in 0.2 mL/time group was significantly higher than that in the control group (P<0.05). The activities of amylase, protease, xylanase and cellulase in 0.1 mL/time group were significantly higher than those in the control group (P < 0.05), while the activities of these four enzymes decreased when the dosage of vegetable oil increased. Different doses of vegetable oil had no effect on red blood cells, platelets, hemoglobin and white blood cells. The percentage of lymphocytes and neutrophils in 0.4 mL/time group was significantly different from that in the control group (P< 0.05). In conclusion, proper intake of vegetable oil can increase intestinal probiotics and enzymes activities.
  • YANG Jianfei, ZUO Yong, MA Yi, XU Jia, HUANG Xueqin
    Food and Fermentation Industries. 2020, 46(20): 107-113. https://doi.org/10.13995/j.cnki.11-1802/ts.023337
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    Taking Yibin sprouts (a traditional Chinese pickle) as the raw material, the changes of main components and their correlation with nitrite content were studied during the salt-adding fermentation. The content of nitrate decreased continuously, while amino acid nitrogen and reducing sugar increased first, then decreased and finally became stable. All these three components had significant positive correlations with nitrite content. The number of volatile flavor components increased first and then decreased, while the total relative content constantly increased. Hexanal, trans-2-pentenal, trans-2-hexenal and β-ionone content were positively correlated with nitrite content, while ethyl caprylate content was negatively correlated with nitrite content. Acetic acid, malic acid and succinic acid content increased first and then decreased, while lactic acid content continuously increased. Changes of lactic acid and succinic acid contents had significant negative correlations with nitrite content, while changes of malic acid and acetic acid contents had negative correlations with nitrite content. There was a significant correlation between the changes of nitrite content in Yibin sprouts and their main components.
  • ZHAO Yazhu, HAO Xiaoxiu, MENG Jie, GAO Xiang
    Food and Fermentation Industries. 2020, 46(20): 114-119. https://doi.org/10.13995/j.cnki.11-1802/ts.024148
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    To determine the active antimicrobial compounds in oregano essential oil (EO) and investigate its stability properties and release kinetics in antimicrobial carton, the antimicrobial activities of oregano EO against four fungi were investigated, and its composition was analyzed by gas chromatography coupled to mass spectrometry (GC-MS). Active antimicrobial compounds in oregano EO were confirmed by NaOH treated oregano EO, combined with GC-MS analysis. Antimicrobial activity against Botrytis cinerea, and the effects of light, temperature, humidity, and pH values on the stability of the active compounds were estimated. The release of the active compounds in antimicrobial carton was determined by gas chromatography (GC). The results showed that oregano EO displayed effective antimicrobial activities against the test fungi, both the main component and the active compound were carvacrol (83.06%). Under strong alkali condition, the antimicrobial activity of oregano EO was damaged and the UV absorbance values of carvacrol at 217 and 276 nm were changed. Natural light, different humidity and temperature treatment of 60 ℃ showed no significant effect on the stability of carvacrol (P>0.05). GC results showed that the amount of carvacrol released in antimicrobial carton containing 3% (volume fraction) oregano EO was higher than those of other cartons, and its relative content was still 10.18% on day 4. This research provides theoretical guidance for the application of phenolic antimicrobial agents of plant origin for the storage of fruits and vegetables.
  • XING Hanwen, HAN Wei, SHI Wenzheng, LI Xiaohui
    Food and Fermentation Industries. 2020, 46(20): 120-126. https://doi.org/10.13995/j.cnki.11-1802/ts.023135
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    The production technology of extracting collagen from tilapia skin by solid-state fermentation(SSF) with Bacillus subtilis was studied. The extraction rate of collagen was selected as the evaluation index, the fermentation conditions were optimized by single factor test and response surface methodology. The Fourier transform infrared spectra, ultraviolet spectra, sodium dodecyl sulfate poly-acrylamide gel electrophoresis (SDS-PAGE) and amino acid composition of tilapia skin SSF collagen and acid-soluble collagen (ASC) were analyzed and compared. The results showed that the optimum fermentation process parameters were cell age 20 h, water addition 11.7 mL, inoculum size 5.8%, fermentation temperature 34 °C, and fermentation time 48 h. Under such conditions, the extraction rate of SSF collagen (65.03%) was higher than that of ASC (57.26%), and both exhibited typical and similar collagen characteristics. This study demonstrated that SSF was a stable and reliable method for collagen production, providing a novel biotechnological process for deep processing of tilapia skin.
  • LIAO Li, MAO Xiaoyun, WANG Qiurong, LU Xutong, KONG Yan, JIANG Linjun, CHEN Anjun
    Food and Fermentation Industries. 2020, 46(20): 127-134. https://doi.org/10.13995/j.cnki.11-1802/ts.024182
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    Eight commercial Saccharomyces cerevisiae strains (AC, KD, 2323, BRG, D254, RC212, DV10, Angel) were selected for the fermentation of Prunus salicina Lindl. c.v. Cuihongli wine (Cuihongli wine). The volatile flavor components of Cuihongli wine were analyzed by solid phase micro-extraction (SPME) with gas chromatography mass spectrometry (GC-MS). A total of 73 volatile flavor compounds were identified, including 29 esters, 12 alcohols, 7 aldehydes and ketones, 5 acids, 4 phenols, 13 hydrocarbons, and 3 other compounds. The results showed that the types and amounts of volatile flavor compounds in Cuihongli wine fermented by different strains were different; the methanol content (<110 mg/L) was far lower than the national standard GB15037—2006 requirement; the contents of total sugar, reducing sugar, total acid and volatile acid were in compliance with the national standard GB15037—2006. According to instrumental analysis and sensory evaluation, the Cuihongli wine fermented by S. cerevisiae strain D254 had better flavor and a typical style, which is more suitable for the fermentation of Cuihongli wine.
  • ZHAO Zhiyi, SHEN Panpan, ZHANG Yunlong, SHI Dan, LI Ang, SHI Yiqi, ZHANG Chunling
    Food and Fermentation Industries. 2020, 46(20): 135-140. https://doi.org/10.13995/j.cnki.11-1802/ts.024658
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    The effects of slightly acidic electrolyzed water (SAEW), produced from different electrolytes (NaCl and HCl solution) with available chlorine concentrations (ACC) at 35 and 70 mg/L, for the production of soybean sprouts were investigated. Soybean treated by tap water was used as control. The counts of total bacteria, coliform, yeast and mold on the soybean seeds and sprouts were detected daily during seed germination. The rates of water absorption and germination was determined after 12 h soaking. Upon harvested, the length, stem diameter and fresh weight of the sprouts were determined, along with their vitamin C and flavonoids content. The results showed that, in comparison to the tap water-treated soybean sprouts, SAEW treatment could significantly reduce the count of natural microbiota in seeds and sprouts during soybean germination. The SAEW treatment had no adverse effect on the water absorption rate and germination rate of soybean seeds. In addition, short sprout length with thick stem contributed to the yield of sprouts with no negative effect by SAEW treatment. There were significant differences in the content of vitamin C and flavonoids in soybean sprouts treated with different SAEW electrolyzed by NaCl or HCl solution. Higher content of vitamin C and flavonoids was obtained in the sprouts treated with SAEW from electrolysis of HCl solution. So, SAEW treatment could reduce the count of microbiota effectively and had no adverse effect on seed germination and the yield of soybean sprouts, and even improved the nutrition quality. Therefore, SAEW produced from HCl solution could be a promising application in improving the production of soybean sprouts.
  • WANG Qilei, WANG Xiao, CAO Wei, LYU Xingang
    Food and Fermentation Industries. 2020, 46(20): 141-147. https://doi.org/10.13995/j.cnki.11-1802/ts.024406
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    In this paper, jujube from Shaanxi, Shanxi, Shandong, Henan, Hebei, and Xinjiang were collected as raw materials to analyze and compare the effect of adsorption and ultrafiltration on the physicochemical properties, color index, nutritional content and antioxidant activity of clarified jujube juice. The results showed that the values of L* and b* increased significantly accompany with the browning index decreased significantly. Meanwhile, the jujube juice became more transparent after adsorption and ultrafiltration treatment. Moreover, the decrease of total acid content, total phenol content, vitamin C content, DPPH radical scavenging rate and FRAP value of jujube juice of ultrafiltration treatment was higher than that of adsorption treatment. And the total flavonoid content, a* value, and browning index were greatly affected by two treatments. By comprehensive comparison, the jujube of Henan and Shandong are more translucent, and the nutritional quality of Shaanxi jujube after ultrafiltration or adsorption treatment is superior to those of other regions.
  • CAI Ming, XIE Chunfang, WANG Yan, ZOU Xianguo, YANG Kai
    Food and Fermentation Industries. 2020, 46(20): 148-153. https://doi.org/10.13995/j.cnki.11-1802/ts.024434
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    In this study the clarification and concentration of blueberry juice by direct ultrafiltration, direct nanofiltration and sequential ultrafiltration + nanofiltration were studied and compared in this study. The retention rates of total anthocyanin and total phenol in the direct ultrafiltration process were 92.7% and 81.5%, respectively. The penetrant with a clarification of 91.76%, in which the contents of total anthocyanin and polyphenols were 11.92 mg/L and 0.24 g/L, respectively. The contents of total anthocyanin and total phenol in concentrated blueberry juice obtained by direct nanofiltration were 430.94 mg/L and 3.81 g/L, respectively. While the clarity of blueberry juice obtained by sequential ultrafiltration + nanofiltration was 63.35%, and the contents of total anthocyanin and total phenol were 65.87mg/L and 0.76 g/L, respectively. For blueberry juice with the same concentration factor, direct ultrafiltration, direct nanofiltration and sequential ultrafiltration+ nanofiltration required approximately 120, 180 and 133 min. Meanwhile, the membrane flux of direct nanofiltration and the sequential nanofiltration decreased by 87.8% and 75.6%, respectively.Therefore, compared with the direct membrane method, the sequential membrane method was more efficient than the direct nanofiltration to obtain the blueberry juice with higher clarity.
  • LUO Yang, CHEN Weiwei, ZHENG Xi, GAO Mengfeng, GAO Meianqi, YI En, TAN Haiqing, SHANG Panfei, LIANG Xiaobo
    Food and Fermentation Industries. 2020, 46(20): 154-158. https://doi.org/10.13995/j.cnki.11-1802/ts.024146
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    The bean sprout milk was fermented by the combination of laboratory isolated lactic acid bacterial (LAB) strains and commercial yogurt starter. By analyzing viable LAB count, viscosity, water holding capacity and sensory evaluation, the formula of soybean sprouts milk was achieved as (mass fraction/ratio): Lactobacillus plantarum 2%, Lactobacillus reuteri 1% and starter (containing equal amount of Streptococcus thermophiles and Lactobacillus bulgaricus) 1%, sugar 8%, citric acid 0.02%, bean-water ratio 1∶5 and lotus root starch 2%. The fermentation condition was 39 ℃, 5 h. The resulting product gained 93.6 points in sensory evaluation, with pH 4.2 and 3.6×108 CFU/mL LAB. The content of soybean isoflavone (ISO) was analyzed by high performance liquid chromatography(HPLC). The results showed that after the sprouts of soybean, the amount of daidzin, daidzein and genistein increased by 34.1%, 30.2% and 59.4%. After fermentation with LAB, glycitein and genistein contents increased by 41.1% and 69.6%, respectively. A better set-type bean sprout milk with enriched ISO was obtained by optimizing fermentation conditions.
  • ZHONG Yufu, LIU Sheng, ZHANG Qi, LU Yuyi
    Food and Fermentation Industries. 2020, 46(20): 159-163. https://doi.org/10.13995/j.cnki.11-1802/ts.024528
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    In order to prolong the cold storage time of Chinese flowering cabbage, the Chinese flowering cabbage was packaged and treated with 10 μL/L of 1-MCP+ anti-fog film, 0.56 mg/L of ozone+ anti-fog film, and anti-fog film, respectively. And its nutrition and quality changes during cold storage at 0 ℃ was measured. The results showed that, after 28 days of storage at 0 ℃, 1-MCP flowering cabbage with anti-fog film had the best quality. The sensory evaluation, weight loss rate, yellow index and soluble solid content were 6.56, 4.17%, 13.22% and 3.33% respectively. And the nutrient retention rates of VC, chlorophyll and soluble protein were 43.9%, 57.5% and 50.0%, respectively. In conclusion, 1-MCP+anti-fog film could inhibit the increase of weightlessness and delay the decrease of sensory evaluation, VC, chlorophyll and soluble protein. This treatment has a significant effect on the yellow index of Chinese flowering cabbage.
  • CHEN Quanyi, TANG Huifang, LIU Ying, XU Huishan, SUN Lijun, YI Shuozhao
    Food and Fermentation Industries. 2020, 46(20): 164-170. https://doi.org/10.13995/j.cnki.11-1802/ts.023212
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    This study screened lactic acid bacteria (LAB) from the scallop Chlamys nobilis, which can effectively inhibit the growth of Listeria monocytogenes in chilled fresh chicken and thereby prolong its shelf life. LABs were purified by streaking and the antimicrobial activity was detected by the Oxford cup method. Sensory performance, pH value, volatile basic nitrogen, the number of Listeria monocytogenes and the total number of bacterial colonies on the chilled fresh chicken were tested after applying the supernatant from LAB fermentation broth onto the chicken. Results showed that five LABs strains with antibacterial activity were screened and the strain Pe-B1 had a very strong antibacterial effect. Sequencing of 16S rRNA showed a 99.51% similarity with Pediococcus pentosaceus DSM 20336. And the strain was identified as Pediococcus pentosaceus. On the 9th day of storage, the total number of bacterial colonies, volatile basic nitrogen and the pH value of the test group treated with the P. pentosaceus fermentation broth were 5.0 lg CFU/g, 17.82 mg/100g and 5.8, respectively. The chicken developed a dull yellow appearance, whitened muscles, intensified smell and poor elasticity. These characteristics were largely consistent with the control group that did not have a fermentation broth applied, after 6 days. Therefore, the fermentation broth can prolong shelf life for at least 3 days and can inhibit low-temperature-resistant Listeria monocytogenes in chicken. This study provides a reference for developing food biological preservatives from the fermentation broths of LAB.
  • ZUO Yong, CHEN Jing, ZHANG Jing, XU Nuqian
    Food and Fermentation Industries. 2020, 46(20): 171-177. https://doi.org/10.13995/j.cnki.11-1802/ts.024029
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    To control the content of volatile acid and improve the quality of mulberry wine, influence of enzymes (pectinase, cellulase, saccharifying enzyme) and metal ions (Zn2+、Mg2+、K+、Ca2+) on volatile acidity of mulberry wine were analyzed. Quality analysis of mulberry wine with different exogenous additives was also carried out. The results showed that pectinase, cellulase, saccharifying enzyme, Zn2+, Mg2+ and K+ could reduce the content of volatile acidity and the optimal dosage were 0.05%(volume fraction), 0.1%, 0.05%, 2 mmol/L, 4 mmol/L and 2 mmol/L respectively. Compound enzymes (0.05% pectinase,0.1% cellulose and 0.05% saccharifying enzyme) showed best controlling effect on volatile acidity. The content was 15.3% lower than that without adding enzymes. The mulberry wine which added compound enzymes had the lowest volatile acidity of 0.66 g/L, the highest free amino acids of 532.11 mg/L and the most abundant volatile flavor components of 33. The content of volatile acidity was controlled effectively, while the quality of mulberry wine was also guaranteed.
  • CHEN Honghui, TARUN BELWAL, LI Gangfeng, LUO Zisheng
    Food and Fermentation Industries. 2020, 46(20): 178-186. https://doi.org/10.13995/j.cnki.11-1802/ts.024843
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    An enzymolysis-ultrasound-assisted surfactant extraction method was developed and optimized to enhance the saponins yield from Panax notoginseng flowers. The Triton X-100 surfactant was used as extraction solvent. When the enzyme concentration was 0.2%, solvent to sample ratio at 30∶1(mL∶g) and Triton X-100 solution at pH 5, the optimal extraction condition of enzymolysis-ultrasound-assisted surfactant extraction was as follows: Enzymolysis temperature at 60 ℃ and ultrasonication power was 465 W for 40 min. Under the optimized condition, the yield of total saponin was 16.38%, which is significantly higher than that of traditional heat reflux extraction and ultrasound-assisted extraction methods. In addition,the antioxidant activity of Panax notoginseng saponins extracted by three processes showed that the Panax notoginseng saponins extracted by enzymolysis-ultrasound-assisted surfactant extraction method had higher scavenging ability of DPPH free radicals and stronger total antioxidant capacity. In case of protecting activity against DNA damage,0.156 mg/mL of saponins was optimum. Our finding clearly demonstrated that the developed novel enzymolysis-ultrasound-assisted surfactant extraction method could be applied to gain higher extraction efficiency of saponins, and the developed method is environmentally safe and easy to be scaled up.
  • PAN Xiaojun, GAO Yang, WENG Tian
    Food and Fermentation Industries. 2020, 46(20): 187-192. https://doi.org/10.13995/j.cnki.11-1802/ts.024498
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    Colletotrichum lagenarium was used for the analysis of antibacterial activity of 13 plant essential oils by mycelial growth method with the cucumber treated by plant essential oils and chitosan(10 g/L chitosan +0.05% cinnamon essential oil, 10 g/L chitosan +0.05% clove essential oil, 10 g/L chitosan +0.05% oregano essential oil). The effects of different treatments on the storage of cucumber were explored by measuring the quality indexes. The results showed that when the concentrations of 13 essential oils such as cinnamon, clove and oregano were 0.006 3%-0.4%, they had inhibitory effects on Colletotrichum lagenarium. In which, cinnamon, oregano and clove showed the strongest inhibitory effect on Colletotrichum lagenarium, and their minimum inhibitory concentration was 0.012 5%, 0.012 5% and 0.05%, respectively. When their concentration reached 0.05%, all the three essential oils could completely inhibit Colletotrichum lagenarium. Treatment of cucumber with essential oil combined with chitosan had an effect on weightlessness rate, hardness, soluble solids, vitamin C and chlorophyll content of cucumber, and 10 g/L chitosan+0.05% clove essential oil showed the best effect. Thus, this concentration can effectively prolong the storage period of cucumber, and slow down the decline of the quality of cucumber.
  • LI Zhifang, SHI Shuai, CHEN Xi, CHEN Taotao, LOU Yusha, XU Haixiang
    Food and Fermentation Industries. 2020, 46(20): 193-198. https://doi.org/10.13995/j.cnki.11-1802/ts.024521
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    The processing technology of traditional fresh taro beverage were optimized in this study. Based on the soluble solids content in taro beverage, single factor and orthogonal experiment methods were used for the optimization. The results showed that when water temperature was adjusted to 95 ℃, homogenization pressure was 14 MPa with the treatment of homogenization twice, satisfied taro juice was obtained. Besides, Box-Behnken response surface methodology was also be used for the final product optimization. The results revealed that the optimized conditions were as follows: The optimal composite of beverage formula was CMC-Na 0.16%, monoglyceride 0.12%, xanthan gum 0.02%. According to above conditions, the centrifugal sedimentation rate of the final product could reach 5.08%,so the technology and formula are feasible.
  • LI Wendong, HAN Ling, YU Qunli, WANG Tianle, ZHANG Ligang, XU Wei
    Food and Fermentation Industries. 2020, 46(20): 199-207. https://doi.org/10.13995/j.cnki.11-1802/ts.023957
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    In order to explore the effect of two different chilling methods on the quality of yak meat during storage, with the treatment of conventional chilling and rapid chilling, pH, shear force, chromaticity, water-holding capacity, protein oxidation, fat oxidation and other indexes were used for the quality evaluation of the Longissimus dorsi muscle. The results showed that the limit pH value for the conventional group and the chilling group reached at 3 d and 5 d respectively during storage. Their shear force increased and then decreased during storage which decreased to 45.37 N and 47.82 N (P>0.05) at 9 d, respectively. Meanwhile, the muscle reached the optimal tenderness. The values of L*, a*, b* were significantly different between the two groups (P<0.01), at the same time, the difference of TBARS, TVB-N was more obvious with the prolongation of time and there was a significant difference between them in 5-9 d (P<0.01). The pressure loss rate and cooking loss rate were significantly reduced in rapid chilling group within 3 d (P<0.05). This study showed that both chilling methods improved the tenderness of the meat, but the overall water retention and the color of the meat were improved by rapid chilling. The oxidation of meat fat and protein were reduced by rapid chilling within the first 6 h of storage, and the preservation period of chilled yak meat was prolonged for 2 h. Therefore, the quality of yak beef treated by rapid chilling is better than conventional chilling.
  • MENG Fangling, HU Changying, LI Zicheng, WANG Zhiwei
    Food and Fermentation Industries. 2020, 46(20): 208-213. https://doi.org/10.13995/j.cnki.11-1802/ts.024564
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    An analytical method for the determination of erucamide (EAD) and oleamide (OAD) in aluminum-plastic compound film by liquid chromatography-triple quadrupole tandem mass spectrometry was established. Under the optimized spectrometry conditions, chromatographic columns and mobile phases, the positive aluminum-plastic compound film was used to optimize the sample pretreatment method, extraction solvent and extraction time. And 11 types of aluminum-plastic compound film on the market were determined. The results showed that the optimum condition for the detection of EAD and OAD was as follows: Ethanol was used as extraction solvent; ultrasonic was performed for 60 min and the extraction was repeated twice; Poroshell 120EC-C8 (100 mm×3.0 mm, 2.7 μm) was used with pure methanol as mobile phase. There were good linear relationships with their correlation coefficients(R2) all greater than 0.995 for EAD and OAD in the concentration of 0.1-3.0 mg/L. And the detection limits were all less than 0.02 mg/L and quantitative limits were less than or equal to 0.05 mg/L. The average recoveries were 82%-116% with the relative standard deviation (RSD) were 4.1%-9.3% (n=6). EAD could be detected in all 11 samples while OAD only could be detected in 5 samples. So the method developed here is easy to operate with low detective limit, which could provide a reference for the qualitative and quantitative detection of EAD and OAD in aluminum-plastic compound film.
  • HAO Chao, ZHAO Zhonggai, LIU Fei
    Food and Fermentation Industries. 2020, 46(20): 214-220. https://doi.org/10.13995/j.cnki.11-1802/ts.022548
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    The monitoring of liquefied process of clear solution for citric acid fermentation is crucial to the citric acid production. Near-infrared spectroscopy can reflect the operation status through the vibration of molecules at different wavelengths, and contains a lot of process information. However, the existing methods often develop regression models between near-infrared spectroscopy (NIR) and quality variables such as total sugar total nitrogen, then the process is monitored afterwards by judging whether the quality variable exceeds its threshold. These methods often ignore useful information in NIR, resulting in poor monitoring performance. In this paper, the statistical property of near-infrared spectroscopy was fully utilized and analyzed, and a statistical monitoring method was proposed based on NIR. Firstly, a probability partial least squares model was developed for the estimation of total sugar total nitrogen by NIR. Then, based on this model, monitoring indicators were designed to achieve advance warning of faults by taking full use of different information at different wavelengths of the near infrared. The results showed that this proposed method could effectively monitor the liquefied process of clear solution for citric acid fermentation, the false negative rate was 9.68% and the false positive rate was 25.81%.
  • WANG Meiting, WANG Binchen, XIAO Lin, CHAI Duo, JIANG Yumeng, DONG Liang
    Food and Fermentation Industries. 2020, 46(20): 221-228. https://doi.org/10.13995/j.cnki.11-1802/ts.024269
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    Heat processing is the main process of flavor formation of cooked wheaten food. The heating temperature and formation rules of volatile substances in wheat flour fermentation were explored by gas chromatograph-mass spectrometry (GC-MS). The results showed that 88 volatile compounds were found in wheat flour during heating, including 19 aldehydes, 15 alcohols, 11 ketones, 15 benzene derivatives, 11 furans, 10 acid esters and 7 heterocyclic compounds. Moreover, when the temperature of heating was higher than 110 ℃, the types of volatile substances began to increase significantly, especially when the temperature reached 120 ℃, the composition and content of each volatile substance changed most significantly. At the same time, the formation temperature of each component was measured, and it was found that the volatile flavor components were mainly composed of C6-C10 volatile aldehydes and alcohols in lower temperature range of 60-100 ℃. When heating over 100 ℃, especially at 120 ℃, many aldehydes and alcohols, furans, acids, esters and nitrogenous compounds with long carbon chains were formed.
  • HUANG Xiaolan, HE Xufeng, ZHOU Xiangde, GUO Dongqin, ZHANG Chunyi, ZHAO Shunxin, GU Wenchao, ZHOU Nong
    Food and Fermentation Industries. 2020, 46(20): 229-235. https://doi.org/10.13995/j.cnki.11-1802/ts.024816
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    Twenty-two nutrient, inorganic, and heavy metal elements in Lycopus lucidus var. hirtus Regel from different habitats were determined and used to evaluate its quality and safety. The elements, including N, P, K, Ca, Mg, Na, Al, Fe, Zn, Mn, Cu, Ba, Ni, B, Cr, Mo, Pb, Co, Se, Cd, As, and Hg, were quantitatively determined using Kjeldahl method, hydride generation atomic fluorescence spectrometry, and inductively coupled plasma mass spectrometry. The data was analyzed by using SPSS 20 statistical analysis software through correlation, principal component, and habitat cluster analyses. The results showed that L. lucidus var. hirtus Regel from different habitats shared the same elements, but the contents were difference. Specifically, N and P contents were relatively high. Among inorganic elements, the average contents of K (21.98 mg/g), Ca (1.81 mg/g), and Mg (1.24 mg/g) were much higher than those of the other elements. Moreover, for heavy metals, Cu content was generally high, followed by Pb and As. The Cu and total heavy metal contents in the samples exceeded the standard limits, except for S2 (Dali, Yunnan), S3 (Tengchong, Yunnan) and S5 (Yulin, Guangxi). The southern and northern habitats formed into one cluster which indicate that the difference in elemental content in L. lucidus var. hirtus Regel relates closely to certain habitats and regional characteristics. The principal component comprehensive scores showed that the quality of sample S5 (Yulin, Guangxi) was superior compared to other samples. This study established an accurate method for the analysis and evaluation of certain elements in L. lucidus var. hirtus Regel from different habitats and provided a scientific basis for the cultivation, introduction, quality control, safety evaluation, origin discriminant, development and utilization of L. lucidus var. hirtus Regel.
  • HU Wenjie, YU Hong, ZHAO Chenhong, ZHU Heng
    Food and Fermentation Industries. 2020, 46(20): 236-240. https://doi.org/10.13995/j.cnki.11-1802/ts.024295
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    To investigate the chemical components of essential oil from six different regions of Zingiber officinale, and to compare their differences, the essential oil was extracted from the steam distillation method. The components were identified by GC-MS, and the relative contents of each component was compared by peak area normalization. The results showed that the contents of essential oil from Zingiber officinale of Rucheng Hunan, Ji'an Jiangxi, Meishan Sichuan, Changyi Shangdong, Changting Fujian and Honghe Yunnan were 0.98%, 1.05%, 1.08%, 0.73%, 1.13% and 1.27%, respectively. Among them, 28, 28, 28, 27, 29, 28 compounds were identified, which accounted for 98.50%, 98.14%, 98.05%, 96.17%, 99.03% and 97.12%, respectively. There were 15 kinds of components were shared in all samples, and the unique ones presented in Rucheng Hunan, Ji 'an Jiangxi, Changyi Shandong, Changting Fujian were 2,1,4,1. However, Meishan Sichuan and Honghe Yunnan were not.
  • XIANG Min, XU Mao, WANG Zihan, JIANG Heti
    Food and Fermentation Industries. 2020, 46(20): 241-248. https://doi.org/10.13995/j.cnki.11-1802/ts.024204
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    Mulberry leaves were fermented with mixed lactic acid bacteria, sensory evaluation and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the changes of sensory attributes and flavor substances during fermentation. Gas chromatography olfactometry (GC-O) and odor activity value (OAV) combined with odor intensity value were used to identify the grassy smell of unfermented mulberry leaves. A total of 116 volatile substances were identified from mulberry leaves at different fermentation stages, and 49, 42, 53, and 61 volatile compounds were detected at 0, 24, 36, and 48 hours respectively. A total of 11 substances with obvious odor were identified by GC-O in unfermented mulberry leaves, and these substances could match with GC-MS results. Among these 11 substances, cis-3-hexenol, 1-octene-3-alcohol, trans-2-octenal, nonanal, decylaldehyde, and myristic aldehyde had obvious grassy and fishy odors. Apart from these 11 substances, one unknown substance was also identified by GC-O. After fermentation, the content of these odorous substances was significantly reduced (P<0.05), whereas some esters and alcohols with flower and fruit fragrance were produced, which was consistent with the results of sensory evaluation. It was proved that lactic acid bacteria fermentation can remove the grassy smell of mulberry leaves and improve the sensory quality of mulberry leaves.
  • PANG Min
    Food and Fermentation Industries. 2020, 46(20): 249-253. https://doi.org/10.13995/j.cnki.11-1802/ts.024571
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    The contents of seven minerals including K, Ca, Na, Mg, Fe, Zn, Cu in Ashitaba stem and leaf were determined by inductively coupled plasma-atomic emission spectroscopy (ICP-AES) and to be further evaluated by index of nutritional quality (INQ). The results showed ICP-AES was suitable for simultaneous determination of seven minerals in Ashitaba stem and leaf. Linear correlation coefficients ranged from 0.998 6 to 1.000 0, and the detection limits were 0.001 1 ~0.012 1 mg/L. The accuracy of entire proposed method was confirmed by standard recovery and precision experiments, recovery varied from 92% to 105% and relative standard deviations (RSD)were less than 5%. Moreover, the INQ analysis showed that the INQ of seven minerals in Ashitaba stem and leaf were all greater than 1, which indicated Ashitaba stem and leaf were more suitable to provide seven minerals than provide energy. Compared with celery and cabbage, Ashitaba stem and leaf had better mineral nutrition and could be used as for the balanced diet.
  • YANG Xi, LIU Wei
    Food and Fermentation Industries. 2020, 46(20): 254-258. https://doi.org/10.13995/j.cnki.11-1802/ts.024352
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    This study aimed to establish a direct determination method of multiple amino acids in Ophiopogon japonicus by hydrophilic interaction chromatography - mass spectrometry (HILIC-MS/MS). The samples were extracted by the extraction solution of water, meanwhile, acetonitrile and 10mmol/L ammonium acetate (0.05% formic acid) were used as the mobile phase for gradient elution, multi response monitoring (MRM) of electrospray ion source under positive ions mode for quantitative determination of amino acids. Results showed that the linear relationships were good in the range of 20-5 000 ng/mL, and the correlation coefficient was greater than 0.995. Furthermore, the detection limits were 0.41-7.7 mg/kg and the average recoveries were from 81.7% to 114.2% with the relative standard deviations less than 4.0%. In conclusion, the method developed here was simple, high sensitivity and good repeatability, and can be applied to the simultaneous determination of amino acids in Ophiopogon japonicus.
  • SHANG Jiaying, ZHENG Xueling, ZHAO Bo, LI Limin
    Food and Fermentation Industries. 2020, 46(20): 259-267. https://doi.org/10.13995/j.cnki.11-1802/ts.023064
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    Non-starch polysaccharides in cereals mainly exist in plant cell wall, which is composed of a series of components with different physicochemical properties and physiological functions. It has the physiological effects of lowering blood fat and cholesterol, preventing cardiovascular disease and enhancing immunity, and had application potential in functional products and other areas. The characteristics, preparation, analysis and identification methods of pentosan and β-glucan were summarized. The purpose of this article is to provide references for the application of non-starch polysaccharide in the food industry and further in-depth research. More researches are needed, such as increase the yield of high-purity polysaccharides, explore the molecular structure and functional characteristics of polysaccharides. Moreover, the development of functional products also needs to be strengthened.
  • ZHU Honghui, ZHAO Ruitong
    Food and Fermentation Industries. 2020, 46(20): 268-273. https://doi.org/10.13995/j.cnki.11-1802/ts.024597
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    Cultured meat produced by biotechnologies such as in vitro cell culture technique is a bran-new production models in the field of meat production. The promotion of artificial meat technology will help to alleviate the contradiction between the growing nutritional needs of human beings and the deteriorating ecological environment, and have a significant impact on the development of traditional livestock industry. Focusing on ecological value, economic, social and risk evaluation, this paper summarizes the ecological and economic impact of cultured meat technology, and puts forward the possible research directions in the future which could help to enlighten the development pattern of animal husbandry in China.
  • LI Fang, LI Hongjun, LI Shaobo, HE Zhifei
    Food and Fermentation Industries. 2020, 46(20): 274-281. https://doi.org/10.13995/j.cnki.11-1802/ts.024097
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    As an important food additive, natural spices can significantly improve the sensory and physiochemical properties of food, including enhancing flavor and extending the shelf life. Therefore, natural spices have been widely applied in food processing. The functional properties (such as flavoring, antioxidative, antimicrobial, and anti-cancer effects) and function mechanism of natural spices were reviewed in the paper, and its application in meat and meat products was summarized. Its potential utilization and quality improvement of meat and meat products was explored.
  • SUN Hailei, LUO Xin, ZHU Lixian, MAO Yanwei, ZHANG Wenhua, ZHANG Yimin
    Food and Fermentation Industries. 2020, 46(20): 282-286. https://doi.org/10.13995/j.cnki.11-1802/ts.024508
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    Ultrasound is a green, safe and emerging technology which has a great application potential on beef tenderization. However, the effects of ultrasound and ultrasound combined with other tenderization technologies on beef tenderness was not summarized well. Therefore, this review, based on previous studies, described the mechanism of ultrasound on beef tenderization and also summarized the effects on the beef tenderness of ultrasound, ultrasound assited curing and ultrasound combined with exogenous enzyme tenderization or Ca2+ tenderization. The information gathered in this review will provide support for the application of ultrasound on beef tenderization.
  • XU Qingliu, ZHANG Jie, ZHAO Yangyi, CHEN Anjun, ZHANG Zhiqing, SHEN Guanghui, LIU Xingyan
    Food and Fermentation Industries. 2020, 46(20): 287-293. https://doi.org/10.13995/j.cnki.11-1802/ts.024322
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    Blueberry is rich in nutrients and bioactive components such as anthocyanins. The blueberry wine produced by fermentation not only has the unique aroma characteristics of blueberries, but also maintains the nutrition of the berry. The key technologies of blueberry wine brewing involve the selection of suitable brewing blueberry cultivars and fermentation strains, as well as the optimization of winemaking technology. This paper reviews the above research progress in order to provide a reference for the production research of blueberry wine.
  • WANG Yuxia, ZHANG Chao, WEI Qin
    Food and Fermentation Industries. 2020, 46(20): 294-299. https://doi.org/10.13995/j.cnki.11-1802/ts.024234
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    Bioengineering Innovation Experiment is a newly running course. As the highest-level experimental course of bioengineering major, its aim is to strengthen innovative consciousness and innovative ability of undergraduate students. With antecedence courses ‘Bioengineering Basic Experiment’ and ‘Bioengineering Comprehensive Experiment’, this course, followed by thesis design or experiment and graduation production practice, was conducted with an important mission practically training students’ abilities. Based on the training objectives of professional talents, the teacher team innovatively conducted Maker design integrating STEAM education to this course, which deeply exploited the model of flipped-teaching, set orientations and items of experiment with regional economy characteristics and constructed multiple student-centered evaluation system. After deliberately designed, this course could enhance student’s comprehensive innovation ability from theory into practice and transform their attitude to experimental course from watching into operating, from attendance into design, from passivity into initiative, from following into challenging. All of these significant characteristics may provide fundamental and valuable references to the conduction of experimental courses under the cultivation system of innovative and capable talents of new engineering.
  • LI Li, DU Yonghua, WU Fang, WEI Qin
    Food and Fermentation Industries. 2020, 46(20): 300-304. https://doi.org/10.13995/j.cnki.11-1802/ts.024236
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    How to cultivate innovative application talents with innovative spirit and professional characteristic skills is a common concern in the application-oriented transformation and development of colleges and universities. Under the guidance of the idea of scientific research feeding back teaching and teaching promoting scientific research, a characteristic course of “Development and Application of Perfume Products” in the biosciences major was set up, in which school-based textbooks (handouts) were compiled by giving full play to the alliance's industrial advantages and team scientific research advantages to achieve the integration of teaching focused with local industry and scientific research, and practical teaching was completed by carrying out comprehensive and design experiments on the scientific research platform with the “instructor+learning group” as a unit, meanwhile the member units of the alliance provided internship conditions. The students' multi-quality training was realized by optimizing the design of classroom comprehensive training. We also encouraged students to participate in teacher research projects, apply for university students' innovation and entrepreneurship projects as well as the subject competitions to expand the second classroom. The five elements of “Alliance-Platform-Project-Team-Classroom” served the curriculum construction and throughout the teaching process, and realized the integration of “Industry-Science-Education”, forming a five-element linkage to train innovative application talents.