25 August 2011, Volume 37 Issue 08

    

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Food and Fermentation Industries
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  Preliminary Study on Anaerobic Fermentation of Succinic Acid from Soybean Meal by Actinobacillus succinogenes NJ113

  Zheng Xiao-yu, Li Jian, Fang Xiao-jiang, Chen Ke-quan, Xi Yong-lan, Jiang Min

  Food and Fermentation Industries. 2011, 37(08): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.010

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  The effect of some low-cost nitrogen sources on cell growth and succinic acid production by A.succinogenes NJ113 was studied.It was found that the concentration of succinic acid and DCW was the highest when soybean meal was used as nitrogen source by A.succinogenes NJ113.A.succinogenes NJ113 could utilize 50 g/L glucose when 15.53 g/L soybean meal was used as nitrogen source.The production of succinic acid which reached 35.20g/L with soybean meal as nitrogen source was almost the same as fermentation with yeast extract as nitrogen source.Otherwise,the production of acetic acid and formic acid decreased from 9.49 g/L and 6.27 g/L to 4.44 g/L and 1.14 g/L respectively while the concentration of lactic acid increased from 0.44 g/L to 2.91 g/L.The fermentation period prolonged from 20h to 48h.The production of succinic acid reached 71.30 g/L when 6 g/L yeast extract was replaced by soybean meal using 100 g/L glucose as carbon source.
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  Cloning,Expression,Purification and Characterization of D-Tagatose-3-Epimerase from Clostridium scindens ATCC 35704

  Xing Qing-chao, Mu Wan-meng, Jiang Bo, Zhou Liu-ming, Zhang Tao

  Food and Fermentation Industries. 2011, 37(08): 6-10. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.011

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  D-tagatose-3-epimerase(DTE) catalyzes the epimerization of various ketohexoses at C-3 position,and commonly catalyzes the reversible interconversion of D-fructose to D-psicose,which is a novel useful low-calorie sweetener with many beneficial effects.A new gene,encoding the hypothetical protein with locus ZP 02432283 from the Clostridium scindens ATCC 35704 was cloned and over-expressed in E.coli.BL21(DE3).The recombinant protein was purified to electrophoretical homogeneity by affinity chromatography using Chelating Sepharose Fast Flow resin and analyzed by SDS-PAGE,showing approximately 31 ku characteristic protein.The recombinant enzyme activity was determined by measuring D-sorbose formed using D-tagatose and D-psicose formed using D-fructose as a substrate,the bioconversion rate reached 8.6% and 27.9%,respectively.
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  Oxidative Cross-linking of Skimmed Milk and Its Effects on the Rheology of the Prepared Set-yoghurt

  Wen Yan, Zhang Ying-hua, Zhao Xin-huai

  Food and Fermentation Industries. 2011, 37(08): 11-15. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.020

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  Skimmed milk was treated with horseradish peroxidase or/and ferulic acid,and used to prepare set-yoghurt.The rheological properties of the skimmed milk and the set-yoghurt prepared were measured with a Rheometer.The analysis results showed that treatment of skimmed milk with horseradish peroxidase or/and ferulic acid had clear influence on the rheological properties of the skimmed milk and the set-yoghurt prepared.The apparent viscosity and viscoelastic behavior of the skimmed milk were increased,meanwhile,the apparent viscosity,thixotropy and viscoelastic behavior of the prepared yoghurt samples were also enhanced.The present work indicates that horseradish peroxidase plus ferulic acid treatment of skimmed milk might be a new approach to improve the rheological properties of the set-yoghurt.
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  Effect of L-ascorbic Acid on Color and Flavor of Maillard Reaction Products of Soybean Peptide

  Huang Mei-gui, Liu Ping, Zhang Xiao-ming

  Food and Fermentation Industries. 2011, 37(08): 16-21. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.021

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  The effect of L-ascorbic acid(Vc) on color and flavor of Maillard reaction products of soybean peptide-xylose-cysteine was investigated by colormetric measurement,sensory evaluation,molecular weight distribution and GC-MS analysis.The effective addition of Vc for inhibiting color formation was 0.20%(w/w).Carmel-like aroma of Maillard reaction products(MRPs) derived from soybean peptide with Vc(PXCV) was significantly higher than control(PXC),and mouthfulness was not significant.Low molecular weight(<500 μ) was 76.21% and 78.03%,respectively,in PXC and PXCV from the result of molecular weight distribution determined by HPLC.The result by SPME-GC-MS showed that 2-methyl-furanthiol was suppressed,which greatly attributed to meaty aroma.Content of 2-methyl-furanthiol in PXC was 10.1872 μg/g,but it was not detected in PXCV.Pyrazines which contributed to roasted,toasted and burnt notes,were significantly increased by addition of Vc from 1.3715 μg/g to 7.8560 μg/g.It means Vc can be helpful to produce light-colored and carmel-like flavor enchancer Maillard peptides.
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  Effects of TGase Cross-linking on Foaming Properties of Hydrolytic Products from Soy Protein Isolate by Alcalase

  Zeng Mao-mao, He Zhi-yong, Chen Jie, Huang Xiao-lin

  Food and Fermentation Industries. 2011, 37(08): 22-25. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.022

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  In order to improve the foaming properties of soy protein isolate(SPI),transglutaminase(TGase) cross-linking was employed for the large(MW﹥10 ku) and small molecular peptides(MW﹤5 ku) that hydrolyzed from SPI with alcalase.The results demonstrated that: TGase cross-linking could effectively improve the foaming property of SPI,especially improve the foam stability effectively;for the large molecular peptide(MW﹥10 ku),the optimum foam stability(88.5%) was obtained with 15 U/g substrate of enzyme and 4 h of cross-linking time;as for the mixture of large molecular peptide(MW﹥10 ku) and small molecular peptide(MW﹥5 ku),the optimum foam stability(60.3%) could be obtained by 50 U/g substrate of enzyme,4 h of cross-linking time with 1∶ 1 molar ratio of large and small molecular peptide;the molecular weight of the cross-linking products from large molecular peptide(MW﹥10 ku) was higher than that from the mixture of large(MW﹥10 ku) and small(MW﹤5 ku) molecular peptide.The research may provide certain theoretical basis for improving the foaming property of SPI by enzymatic method.
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  The Effect of Modified Protein on Gelatinization Property of Wheat by Total Reflection Fourier Transform Infrared Spectrometry

  Fan Da-ming, Chen Wei, Pang Ke, Tang Shuai-kun, Gu Xiao-hong, Zhao Jian-xin, Zhang Hao

  Food and Fermentation Industries. 2011, 37(08): 26-31. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.023

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  The improvement of 11S calcium-binding protein on crispness of microwavable pre-fried food products was studied.Attenuated total reflection Fourier transform infrared(ATR-FTIR) spectrometry combined with second derivative peak fitting method was applied to analyze the effect of 11S Calcium-binding protein on wheat batter during gelatinization.The infrared spectra obtained showed that the modified protein in the pre-mix dramatically increased protein hydration.However,during the gelatinization,modified protein decreased protein hydration to the same level as the blank,and re-crystallization of starch was also reduced 10%.The results indicated that 11S Calcium-binding protein can effectively stabilize the wheat batter by re-distribution of water;it can also decrease the ability of starch re-crystallization after gelatinization.
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  Study on Improving the Water Absorption Capacity of Soybean Protein Isolate by Acidic Deamination

  Jiang Hong, Chi Yu-jie, Xu Wei, Zhang Yi-fang, Xu Su, Qi Lian-zi

  Food and Fermentation Industries. 2011, 37(08): 32-36. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.024

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  In order to enhance the water absorption capacity of SPI,Soybean protein isolate(SPI) was modified through hydrochloric acid deamination.Response surface methodology was used to optimize the factors such as the density of hydrochloric acid,temperature and time.The water absorption capacity were determined and analyzed in various conditions.Hydrophobicity determination and scanning electron microscope(SEM) analysis were conducted to confirm the deaminated SPI by hydrochloric acid.The results showed that the optimum conditions to achieve the maximum water absorption capacity were as follows: the density of hydrochloric acid 0.21 mol/L,temperature 66℃,time 3 h.Under such conditions,the water absorption capacity was improved 39.6% from 5.60mL/g to 7.82 mL/g.The deamination rate was 24.5%.
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  Study on the Cholerterol-reducing Mechanism of Three Lactobacillus plantarum Strains

  Liu Jing, Qin Xue-mei, Yang Li-jie

  Food and Fermentation Industries. 2011, 37(08): 37-41. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.025

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  Three strains of Lactobacillus plantarum(KLDS6.0330,KLDS6.0333,KLDS6.0335) showing higher Cholesterol removal ability and bile salt hydrolase activity had screened,we determined its cholesterol assimilation,bile salt deconjugation and cholesterol co-precipitating properties.Three strains of Lactobacillus plantarum can assimilate more choleserol(﹥43μg/mL);All strains exhibited deconjugation of both sodium glycocholate and sodium taurocholate,More cholic acid was liberated from the deconjugation of sodium glycocholate than sodium taurocholate;Co-precipitation of cholesterol with cholic acid was observed from deconjugation of both sodium glycocholate and sodium taurocholate,and by all strains studied.More cholesterol was precipitated with cholic acid when sodium glycocholate was used compared to sodium taurocholate.Increased cholesterol co-precipitation with deconjugated bile was observed with decreasing pH levels,small amount of cholesterol co-precipitated with sodium glycocholate and sodium taurocholate.The results indicated that these three strains of Lactobacillus plantarum could remove cholesterol in vitro via three mechanisms.
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  The Study on the Reciprocity of the Lignin-degrading Enzymes Secretion by White-rot Fungi Under the Co-fermentation in Corn-cob Medium

  Ke Li-xia, Fang Jing

  Food and Fermentation Industries. 2011, 37(08): 42-46. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.001

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  The species mutualism of lignin-degrading enzymes secretion under co-fermentation in liquid corn-cob medium between white-rot fungi Lentinus edodes,Pleurotus ostreatus and Ganoderma lucidum were studied.The finding demonstrated that: in individual fermentation,the activities of laccase(Lac),lignin peroxidase(LiP) and manganese peroxidase(MnP) of L.edodes all reached the peak values of 1120 u/L,358.2 u/L and 875 u/L in the 10th day;and the activities of Lac,LiP and MnP of P.ostreatus reached the peak values as 3060 u/L,567.8 u/L and 1275 u/L in the 6th day;G.lucidum's Lac active value reached the peak in the 10th day as 2945 u/L,its LiP and MnP active value reached the peak in the 8th day as 428.2 u/L and 975 u/L.Mixed culture of L.edodes and P.ostreatus,P.ostreatus and G.lucidum both can increase the enzymatic active peak value and the peak area.And the co-fermentation of P.ostreatus and G.lucidum has the most obvious effects.In the mixed culture system of P.ostreatus and G.lucidum,the activity of Lac,LiP and MnP all reached the peak values as 11 400 u/L,924.5 u/L and 2200 u/L in the 10th day.The experiment indicated that the mixed culture of different white-rot fungi species had effect on the lignin-degrading enzymes secretion.
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  Isolation,Identification and Biogenic Amines-producing Ability of Lactic Acid Bacteria from The Fermentation Broth of Chinese Rice Wine

  Zhou Han-ling, Du Li-ping, Meng Zhen, Zhong Qi-ding, Xiong Zheng-he, Zou Hui-jun, Xiao Dong-guang

  Food and Fermentation Industries. 2011, 37(08): 47-50. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.026

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  Six strains of lactic acid bacteria were obtained from the fermentation broth of Chinese rice wine.By using methods of physiological-biochemical and 16S rDNA tests,strains R1,R4,R5,R8 and R20 were identified as Lactobacillus rossiae,and strain R2 was identified as Lactobacillus casei.The ability of producing biogenic amines by these strains was evaluated by MRS plates and showed that only strain R1 could produce biogenic amines.HPLC confirmed that strain R1 could produce 598.61mg/L putrescine,and the others could not produce biogenic amines.The consistency of the results indicated that MRS plates analysis could be used as an effective,simple and economical method to evaluate the lactic acid bacteria's ability of producing biogenic amines.
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  Research on Processing Technology of Semi-continuous Fermentation in Navel Orange Vinegar Production

  Zhang Qing-wen, Zhang Wei, Li Bo, Wang Ya-li, Hong Hou-sheng

  Food and Fermentation Industries. 2011, 37(08): 51-55. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.027

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  This study investigates the manufacturing technique of navel orange vinegar in the situation of submerged fermentation,and the material is navel orange wine.This experiment uses semi-continuous fermentation technology to ferment with 15 L self-aspirated acetator.The conditions of this study are nutrients 0.2%,split amount 40% and fermentation period within 24 hours.This research studies culture's tolerance in high acidity environment,and there is no obvious substrate inhibition effect in acidity 7.75 g/100 mL.Following the principle of "split fast and feed slow",this paper creatively puts forward to a sub-sequence fed technology in fed-batch culture by combining the experiment data from 55 L self-aspirated acetator batch culture.Our technique includes continuing feeding process 5 hours and splitting amount 35%.The technique has shown better effects when applied in 20 kL industrial scale production,and the overall average of acid production rate ups to 2.1 g/(L·h).This production technique is in the leading position on a domestic level.
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  Porcine Bone Extract Fermentation and Electrophoretic Analysis

  Ma Guo-xia, Wu Ying-long, Liu Ling-zhi

  Food and Fermentation Industries. 2011, 37(08): 56-60. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.012

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  The optimum conditions for pig bone extract fermented by Monascus were studied in the first part of the paper,as well as the change of protease activity,degree of hydrolysis,soluble nitrogen,peptide-based nitrogen and amino nitrogen in various fermentation period.The results showed that: The optimum conditions were substrate concentration 3%,temperature 30℃,shaking speed 120 r/min,the natural pH(6.7~7.0).The enzyme activity and degree of hydrolysis were up to their max on the 5th day,respectively,35.92 U/mL and 38.66%;Free ammonia nitrogen content increased gradually during the fermentation process,which become stable after 5 days.Peptide-based nitrogen content decreased slightly to a certain value,and finally to a maximum of 74.21% on the 5th day.Soluble nitrogen content in the initial stage of growth declined slightly,also to reach its maximum content of 88.45% on the 5th day.Electrophoretic analysis showed that the protein molecular weight gradually decreased during the six-day fermentation,and the minimum was 8.1kDa after 6 days.
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  Stabilize the Cultural Conditions of Aureobasidium pullulans by Dialysis Cultivation

  Liu Chang, Tong Qun-yi

  Food and Fermentation Industries. 2011, 37(08): 61-65. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.013

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  In this paper,the cell morphologies of Aureobasidium pullulans G58-2 under the dialysis cultivation,and the optimal cultivation conditions for pullulan production were studied.The results showed that inoculation by dialysis cultivation was better than normal cultivation,OD600 of bacterial suspension was 0.442,the inoculation time 36 h,initial pH7.0,250 mL shake flask containing 50 mL of sucrose medium with 200 r/min.Under these conditions,the highest pullulan yield(4.84 g/100 mL) with the lowest pigment was obtained,and the stability of experiments effectively was improved.
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  Production of Pickle Starter by Bioreactor Coupled with Micro-filtration Membrane

  Cui Shu-mao, Dong Ying, Guo Qin

  Food and Fermentation Industries. 2011, 37(08): 66-70. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.028

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  In this paper,the bioreactor with micro-filtration membrane was developed and prepared for the liquid starter used directly for pickle fermentation.The results showed that,the pH,temperature,dissolved oxygen and time for nutrients addition could be controlled by this bioreactor and the viable cell concentrations of Lactobacillus plantarum reached(5~8)×109 CFU/mL with constant pH after 12 h.Under the optimum operation conditions of membrane filtration(the peristaltic pump speed 50 r/min and the pressure 0.15 MPa),the viable cells of the concentrated broth was about(2~3)×1010 CFU/mL,and the suspensions could be used as the starter after diluted by 5000-fold.Under room temperature,the high-quality pickle was obtained after 3 d,less than the natural fermentation of 2 d.With its simple structure,convenient use and high degree of automation,this bioreactor is suitable for continuous large scale industrial production of pickle fermentation.
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  Research on the Delicious Enzymatic Hydrolysis of Small Miscellaneous Fish by the Enzyme of Animal Protein

  Dai Zhi-yuan, Guo Rui, Zhang Yan-ping, Wang Hong-hai

  Food and Fermentation Industries. 2011, 37(08): 71-75. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.029

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  Enzyme of animal protein was applied to hydrolyze the small miscellaneous fish protein.Fresh and sweet free amino acids were used as the indicators,and the delicious enzymatic hydrolysis were obtained.Based on the results of single-factor tests,by using Response Surface Methodology(RSM),we obtained the optimum enzyme hydrolysis conditions as follows: pH 7.68, 0.84%,enzymolysis temperature 40.7℃,and enzymolysis time 4 hours.The gross enzyme solution of the indicators was 115.159μg/mL,and the seafood flavor was obvious.
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  Studies on Functional Properties and Antioxidant Activity of Protein Hydrolysates from Grass Carp(Ctenopharyngodon idellus) Scale

  An Ran, Luo Yong-kang, You Juan, Li Xue, Lv Yuan-meng

  Food and Fermentation Industries. 2011, 37(08): 76-80. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.030

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  The grass carp scale contains abundant collagen.The hydrolyzed collagen is of many functions.In order to apply the theory in further research of grass carp scale,protein from grass carp(Ctenopharyngodon idellus)scale were hydrolyzed by Pepsin(HPe) and Papain(HPa) with different(1h,6h) hydrolysis time.In the meanwhile,its functional properties and antioxidant activity were investigated.The result showed that HPe and HPa had high solubility and heat stability,especially HPa whose solubility was higher than 91.60%.As the DH rising,the solubility increased while emulsion activity index and foaming capacity decreased of both HPe and HPa,and HPe possessed a better emulsion activity index and foaming capacity than HPa.Between the two kinds of HPa separated by different DH,the metal chelating activity,the reducing power and DPPH radical scavenging activity all decreased as the DH rising.In conclusion,the functional properties and antioxidant activity of protein hydrolysates from grass carp scale were influenced by the DH(P<0.05).
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  Comparison of Hydrolysis Characteristics on Pinctada Martensi Proteins Between a Crude Protease Extract from Aspergillus oryzae and Commercial Proteases

  Xia Ke-sheng, Zhao Mou-ming, Liu Jia-ming, Cui Chun

  Food and Fermentation Industries. 2011, 37(08): 81-85. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.031

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  A crude protease(CP)was prepared from Aspergillus oryzae in this work.CP,four commercial proteases(Protamex,Papain,PTN6.0S,Flavorzyme)and nonprotease were employed to hydrolyze Pinctada martensi.CP was found to be more effective protease with protein recovery of 68.36% than the tested commercial proteases,just little lower than PTN6.0(71.38%).Moreover,CP produced the highest degree of hydrolysis(DH,64.27%)than others.The test of molecular weight distribution indicated that CP hydrolysate was mainly consisted of <3 ku fraction,especially <1 ku fraction(84.65%) was observed to be the highest of commercial hydrolysates.CP hydrolysate possessed a higher umami amino acid(38.27%) than other hydrolysates so the sensory taste evaluation showed that CP hydrolysate had better taste than other hydrolysates.
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  Study and Analysis on Active Components of Antrodia camphorata by Solid State Fermentation

  Xia Yong-jun, Li Wei-jiang, Xu Gan-rong

  Food and Fermentation Industries. 2011, 37(08): 86-90. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.014

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  In this paper,preliminary study on the active components of A.camphorata by solid state fermentation is conducted.The results showed that it contains many kinds of active components,including maleic and succinic acid derivatives,adenosine,sterols,polysaccharides and higher fatty acids.The solid state fermentation of A.camphorata have two kinds of liver protective components antrodin B and antrodin C.The content of adenosine,cordycepin,and Ergostatrien-3β-ol in A.camphorata were 5.15 mg/g,0.178 mg/g and 11.02 mg/g,respectively.In addition,the content of active polysaccharides β-1,3-D-glucan was 102.4 μg/g.Unsaturated fatty acids from the solid state fermentation production was the advantageous fatty acid,and the contents was 81.96 %,in which oleic acid and linoleic acid were the main components.
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  Effect of Ultrasound on the Growth Velocity of Dendritic Ice in Sucrose Solution

  Yu De-yang, Liu Bao-lin, Wang Bo-chun

  Food and Fermentation Industries. 2011, 37(08): 91-94. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.032

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  In order to clarify the mechanism of ultrasound inhibition of dendritic ice growth,the effect of ultrasonic waves on the growth of dendritic ice in degassed sucrose solutions and untreated solutions were investigated.A novel ultrasonic cold stage device was applied in the detection.The results show that ultrasound could inhibit the growth of dendritic ice in both untreated and degassed sucrose solution.But the growth velocity of dendritic ice in untreated sucrose solution is much less than that in degassed solution.It is concluded that cavitation is the major factor for the inhibition of dendritic ice growth.
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  Prebiotics and Growth Factors Precipitate of Lactobacillus rhamnosus Fermented Cattlebone for Calcium Transformation

  Tang Ying-ying, Luo Ai-ping, Yin Yan-yang, Wang Long-fei, Zhang Xiao-yong

  Food and Fermentation Industries. 2011, 37(08): 95-99. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.033

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  By adding prebiotics and growth factors,Lctobacillus rhamnosus was used to ferment bovine bone to promote calcium transformation.After single-factor experiments,prebiotics and growth factors were screened and the amount of addition was tested.Using response surface experimental design,the combination of prebiotics,amino acids and vitamins for LGG was optimized based on calcium conversion rate.The results showed that sugars have the higher impact on calcium conversion than amino acids,while Vitamins have the least impact.The optimized conditions for Lactobacillus rhamnosus fermentation of cattle bone meal were nicotinic acid∶ Vitamin B2=2.82∶ 1,arginine∶ Met=1.82∶ 1,glucose∶ Isomaltooligosaccharide=3.80∶ 1,inoculum size 3%,fermentation temperature 37℃,shaking speed 100 r/min,and fermentation time 72 h.Under these conditions,the conversion rate of calcium was 28.32%.
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  Optimized Medium for Production of High Additional Value Products by Ganoderma lucidum in Submerged Culture Using Rice Stalk Powder

  Cui Yue-hua, Peng Zhu-ming, Hu Jia-xing, Zou Heng-zhao

  Food and Fermentation Industries. 2011, 37(08): 100-105. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.002

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  Effect on production of Ganoderma lucidum in submerged culture by adding rice powder was studied,and the medium was optimized by central composite rotatable design(CCRD).The specific rates of the production on the two media were compared.The results showed that rice stalk powder with amount of 2.0%~8.0% could induce synthesis of cellulase and can be used for growth and polysaccharide production of G.lucidum.The optimized concentration of glucose and rice stalk powder were 3.26%,5.771% by response surface methodology.The yields of biomass,extracellar-polysaccharide,Intracellar-polysaccharide and Cellulase reached(14.4±0.8)U/mL,(383±9)mg/L,(329±10)mg/g,(13.22±1)g/L respectively,which were 16.1%、(22.3±0.1)%、(35.3±0.5)%、(38.9±2)% higher than those on the medium before optimization.The specific growth rate(0.031 h-1),specific production rate of EPS and IPS(EPS:0.011 h-1、IPS:8.2×10-4 h-1)was 44.6%、42.1%、18% lower than that by bean powder medium,while the specific production rate of cellulase(0.062 h-1) was 44.1% higher.Although the production in rice stalk powder medium was lower than that in the bean powder medium,it has potential using rice stalk powder to produce high additional value products.
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  Determination of Four Different Phenolic Acids of Hovenia acerba Fruit and Their Antioxidant Activities

  Xiang Jin-le, Li Zhi-xi, Gan Feng, Ling Sheng-bao, Ge Han-jing, Li Huan, Zheng Shu-yan

  Food and Fermentation Industries. 2011, 37(08): 106-111. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.003

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  Four different kinds of phenolic acids of Hovenia acerba fruit were prepared by acid or alkaline hydrolysis and organic solvent extraction.And they are soluble free phenolic acids(SFPA),soluble esterified phenolic acids(SEPA),soluble glycoside phenolic acids(SEPA) and methanol-insoluble ester-bound phenolic acids(ISPA).The spectral characteristics were studied by scanning Ultraviolet Spectrum in the range of 200~800 nm.The total phenolic acids content and the antioxidant activity of different kinds of phenolic acids of Hovenia acerba fruit were determined by Folin-Ciocalteu method,and DPPH,ABTS+,and Fe3+ methods,respectively.Results indicated that the crude extraction and four different phenolic acids have different spectral characteristics in ultraviolet band.The total phenolic acids content of ISPA is striking higher than the three kinds of soluble phenolic acids.The order of total phenolic acids content is ISPA > SEPA >SFPA >SGPA.Antioxidant activities of ISPA is also markedly stronger than the three kinds of soluble phenolic acids.
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  Medium Selection for the Production of Sugar and Purification of Ganoderma applanatum Crude Polysaccharide

  Zheng Lan, Ma Yao-hong, Yang Jun-hui, Zhang Xiu-quan

  Food and Fermentation Industries. 2011, 37(08): 112-116. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.015

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  Ganoderma applanatum is cultured in different mediums.The results show that synthetic medium has the highest sugar yield.The production of Ganoderma applanatum extracellular polysaccharide is 61.75 mg/100 mL and the intracellular polysaccharide is 0.51 mg/100 mL.The amount of activated carbon for decolorization is 1.5 g/50 mL in purifying ganoderma applanatum crude polysaccharide.The ratio of deproteinization processing is sample∶ chloroform∶ butanol=25∶ 5∶ 1;Ethanol of 1.5 volume was used to precipitate the polysaccharide.Ganoderma applanatum crude polysaccharide purification was optimized.After purification,the polysaccharide content in crude polysaccharide is increased from 21.6% to 33.6%,while the polysaccharide is lost 52.7%.
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  Studies on the Effects of Heavy-ion Irradiation Xylanase by Streptomyces sp.

  Feng Jia-li, Tai Xi-sheng, Li Mei, Li Shi-weng

  Food and Fermentation Industries. 2011, 37(08): 117-121. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.016

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  The growth property of Streptomyces sp.,a xylanase producing strain,isolated from the yak dung in Qinghai-Tibet plateau and the nature of xylanase were studied in this paper.Growing in fermentative medium,the strain can produce xylanase(3227.346U/mL).We delt with the original strain by the heavy-ion irradiation.We screened a high-yield xylanase producing strain SZ10-7 from many of mutants and its enzyme activity reached to 5 338.42 U/mL.Compared with the original strain,the enzyme activity of mutant strain SZ10-7 increased by 1.65 times.The fermentation conditions of the mutant strain SZ10-7 were optimized and its enzyme activity further increased,reaching to 5850.20 U/mL.The mutant's optimum conditions for enzyme production consisted of 5% the mixture of the corn cobs and the wheat bran(1∶ 1),0.8% yeast extract,0.1% K2HPO4·3H2O,0.5% MgSO4·7H20,0.3% NaCl,the initial pH 7.0,shaking culture for 96h,at 25℃.These results showed that the heavy-ion irradiation is an effective method for microbe mutagenesis.
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  Breeding of High-yield Nosiheptide Strain by Laser Compound Mutation and Studying on Metabolic Properties

  Xue Zheng-lian, Qin Yan-fei, Wang Zhou, Zhao Shi-guang, Yang Chao-ying

  Food and Fermentation Industries. 2011, 37(08): 122-125. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.017

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  The starting strain was treated by ultraviolet irradiation,then it was screened further by laser compound mutation and studied on the genetic stability to obtain the stable high-yield nosiheptide-producing strains.The result showed that the potency of strain NXT-U19 was increased by 44.22% compared to the original strain(546.17 μg/mL),reaching 787.71 μg/mL.Six high-yield strains was screened by laser-ultraviolet compound mutation,among them the highest potency of strain NXT-U19-J2 was increased by 65.74% compared to the original strain,reaching 905.22 μg/mL.The analysis of subculture proved that the genetic stability of mutated strain NXT-U19-J2 was good.This result has showed that laser compound mutation is the efficient method to obtain the high-yield nosiheptide-producing strains.
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  The Concept of Molecular Sensory Science and Its Application on Food Sensory Quality Evaluation

  Song Huan-lu

  Food and Fermentation Industries. 2011, 37(08): 126-130. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.034

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  The conception of molecular sensory science is introduced in the paper.The identification of aroma-active compounds from soy sauce,apricot,peach,pear and bamboo leaf were summarized.The identification of taste-active compounds from Gouda cheese,Cheddar cheese,enzymatic hydrolyzed wheat gluten and chicken broth by the technology of molecular sensory science were also reviewed.
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  The Environmental Impact and Utilization of Wastewater from Potato Starch Industry

  Liu Ling, Cui Ming-xue, Wu Na, Zou Ming, Li Hong

  Food and Fermentation Industries. 2011, 37(08): 131-135. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.035

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  It is difficult and costly to treat wastewater from potato starch industry because of its high protein content.Besides,the potato starch production is a short-season production and usually in the cold climate.If we can utilize the high concentration potato starch wastewater,the pollutants can reduce dramatically and heavy loads of wastewater treatment can also be improved.
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  The Research Progresses on the Production of Lovastatin by the Liquid Fermentation

  Song Hong-ping, Li Mei, Feng Lin, An Xiao-juan, Li Shi-weng

  Food and Fermentation Industries. 2011, 37(08): 136-141. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.018

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  Lovastatin is a secondary metabolite produced by filamentous fungi,such as Aspergillus terreus and Monascus sp.Lovastatin competitively inhibits 3-hydroxy-3-methylglutaryl CoA(HMG-CoA) reductase,the rate-limiting enzyme in cholesterol biosynthesis and lower plasma cholesterol level,particularly lower low density lipoprotein level in human.Lovastatin can reduce the risk for coronary artery disease morbidity and has emerged as a preventive drug for hypercholesterolemia and cardiovascular disease.Recently,many studies have been done on the production of lovastatin by liquid fermentation and a series of the important results have been achieved.Therefor,in this paper we review the research progresses on the microbe strains and the strain screening,the effects of carbon and nitrogen source and the fermentation conditions on the production of lovastatin by various fungi under liquid fermentation.
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  Rapid Detection of Salmonella in Chicken by Immunomagnetic Capture-Real Time PCR Assay

  Zhang Dong-fang, Yuan Fei, Wang Pin, Hu Yue, Chen Ying, Ge Yi-qiang

  Food and Fermentation Industries. 2011, 37(08): 142-147. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.036

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  In this preliminary study,the Immunomagnetic Beads Capture-Real time PCR(IMB-RTPCR) method for detecting Salmonella in food was established.The carboxyl magnetic microsphere with a particle diameter of 700 nm was selected as the solid phase carrier.EDC(6 mg/mL)and NHS(5 mg/mL)were used for activation.Subsequently,the 100 μg/mL anti-Salmonella antibody was incubated with the magnetic microsphere at 37℃ for 1.5 h in order to obtain the immunomagnetic bead.The capture efficiency of self-made beads was equivalent to Immunomagnetic beads kit(Dynal)while the former has lower cost.The method has the test limit up to 104 CFU/mL,and it could separate Salmonella effectively up to 104 CFU/mL within 16h.This method is applicable to routine food Salmonella testing.
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  Construction and Evaluation of an Internal Amplification Control for Multiplex Realtime PCR Detection of Foodborne Pathogens

  Suo Biao, Teng Yao-hui, Ai Zhi-lu, Wang Na, Xie Xin-hua, Pan Zhi-li

  Food and Fermentation Industries. 2011, 37(08): 148-151. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.037

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  Multiplex realtime PCR plays a great role in foodborne pathogens detection,and internal amplification control(IAC) is necessary for indicating the possible false negative detection results.An IAC was constructed based on an DNA sequence originated from human Adenovirus,and its detection specificity,amplification efficiency and antijamming capability against target pathogens were evaluated in present study.As shown in results,there is no non-specific amplification result by primer of IAC,and an as high as 99.44% of amplification efficiency was obtained.Furthermore,the IAC in real time PCR system showed no interference on the amplifications of tested Salmonella,Escherichia coli O157:H7 and Lsteria monocytogenes strains,and present a broad prospect of application in multiplex foodborne pathogens detections.
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  FAAS Determination of Metal Elements in Three Kinds of Pearl Powder with Microwave Assisted Digestion

  Jin Li-ming, Jiang Bo, Yue Yu-lian, Zhao Xiao-jing, Ma Kun, Hu Wen-zhong

  Food and Fermentation Industries. 2011, 37(08): 152-154. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.004

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  Flame atomic absorption spectrometry(FAAS) was applied to determinate eight metal elements,Zn,Na,Mg,Fe,Ca,Cu,Mn,Sr,in three kinds of pearl powder bought from market.The samples were digested with a mixture of HNO3 and H2O2(6∶ 1,φ) in a microwave and then detected by FAAS.Detection limits(3S/N) for eight elements were in the range of 0.000 6~0.024 8 mg/L.The recoveries were in the range of 95%~105% and RSD(n=10) was lower than 5%.The distribution of 8 metal elements in 3 kinds of pearl powder were similar.Ca was the most which was more than 34.15%.Mn,Sr,Fe,Na were more than 94.74 μg/g while Zn,Mg,Cu were less than 11.78 μg/g.The content of Ca indicated the quality difference among 3 kinds of pearl powder.The lower the content of Ca was,the worse the pearl powder's quality was.This paper provides a new and useful method for quality assessment of pearl powder by the contents of metal elements.
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  Determination of Bisphenol a Diglycidyl Ether(BADGE),Novolac Glycidyl Ethers(NOGE) and Its Derivatives in Canned Fish and Meat by Ultra-performance Liquid Chromatography with Tandem Mass Spectrometry

  Lin Sai-jun, Chen Si, Xue Ming, Zhang Hong

  Food and Fermentation Industries. 2011, 37(08): 155-160. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.006

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  An ultra-performance liquid chromatography with tandem mass spectrometry method for determination of bisphenol A diglycidyl ether(BADGE),novolac glycidyl ether(NOGE) and its derivatives from canned food has been developed.The proposed method includes microwave-assisted extraction followed by puri?cation by solid phase extraction(SPE).After separation by BEH C18(column 100 mm×2.1 mm,1.7 μm),the sample was detected by API 4000-QTRAP mass spectrometry under positive electrospray ionization mode,with acetonitrile and 0.2% aqueous formic acid as mobile phase.The detection limits were 0.010 2~0.197 2 ng/g,and recoveries at three different concentrations ranged from 65.7% to 99.1%.This method was successfully applied to canned fish and meat,the highest total contents of 3~6 R-NOGE reached 209.03 mg/6 dm2.
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  Oxidation Control and Odors Analysis of Lard by GC-MS

  Liu Li-wei, Bai Wei-dong, Zhao Wen-hong, Qian Min, Liu Zhao-xia

  Food and Fermentation Industries. 2011, 37(08): 161-165. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.007

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  Peroxide value(POV),acid value(AV) and p-anisidine value(P-AV)are the indexes of oxidation state of lard.The optimal conditions for controlling oxidation are oxidized at 130 ℃ for 4 h.The results shows that the peroxide value is 341 meq/kg,the acid value is 1.40 mgKOH/g and p-anisidine value is 580.The volatile compounds are extracted by solid-phase micro-extraction(SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS).Eighty five sapid compounds are detected,including 20 aldehydes which account for 53.34% of total aroma compounds.(E,E)-2,4-Decadienal was 27.03%,the highest content of the whole components.In addition,ketones,alcohols,olefin,furan,pyran,pyridine,δ-Nonalactone,γ-Dodecalactone,and other sapid substances are detected as well.
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  Determination of Food Color of Basic Orange Ⅱ and Basic Flavine O in Bean Products by LC-MS/MS

  Lu Xiao-rui, Shen Hong

  Food and Fermentation Industries. 2011, 37(08): 166-169. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.008

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  To establish a LC-MS/MS method for simultaneous determination of Basic Orange 2 and Basic flavine 0 in soy product.The samples were extracted with ethanol and cleaned up by Oasis HLB solid phase extraction column,0.1% water formic acid-0.1% methanol formic acid was used as mobile phase.Basic Orange 2 and Basic flavine O were determined by LC-MS/MS.There was a good linear relationship at the range of 0~500 ng/mL of Basic Orange 2 and Basic flavine O with r>0.995,the limitation of detection of Basic Orange 2 and Basic flavine O were 0.5 μg/kg and 0.8 μg/kg,respectively.The rate of recovery was from 87.2% to 94.5% and the relative standard deviations were from 1.65 to 4.08%.The method is rapid,accurate and suitable for simultaneous determination of Basic Orange 2 and Basic flavine O in soy product.
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  Separation and Identification of Volatile Compounds in Leechee Vinegar

  Liu Zhen-cheng, Geng Yu-huan, Li Guo-ji, Zhang Ben-shan, Lv Fen

  Food and Fermentation Industries. 2011, 37(08): 170-174. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.038

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  In this study,liquid-liquid extraction(LLE),simultaneous steam distillation extraction(SDE) and purge-and-trap extraction method(Purge & Trap) were employed to separate and concentrate the volatile compounds in Litchi vinegar.The extracts were identified by means of gas chromatography-mass spectrometry(GC-MS),87 compounds were identified,including 5 ketones,4 aldehydes,20 alcohols,13 esters,14 acids,3 sulfur-containing compounds,20 heterocyclic compounds and the others 8.The results indicate that,the main flavor compounds are alcohols,heterocyclic compounds,esters and acids.
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  Determination of Organic Acid in Fruit Wine by Ion Chromatography

  Cheng Pei, Liu Jia, Gu Hui-ying, Wang Yan

  Food and Fermentation Industries. 2011, 37(08): 175-177. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.009

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  An ion chromatographic method for the detection of five organic acids in fruit wine was developed by using DIONEX ICS-1500 ion chromatography combining with gradient elution.Tartaric acid,malic acid,citric acid,antiscorbic acid and lactic acid were separated completely.The results show that the RSDs of various components are smaller than 1%,and the recovery rates are within the range of 91%~98%.The pretreatment of this method is simple,the recovery rate is high and the determination result is satisfying.
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  Study of Decolorization of the Celery Powder Enriched in Nitrate and Its Application in the Meat Products

  Sun Dong-mei, Huan Yan-jun, Yan Xiao-lei, Zhao Ya-juan, Xu Wei

  Food and Fermentation Industries. 2011, 37(08): 178-183. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.039

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  The stability of the chlorophyll in the processing of celery and its effect on the meat products were studied.Temperature、time and pH were three main factors.Box-Behnken central composite design was used to optimize the experiment based on the single factor experiment results.The result showed that three factors can affect the stability of the chlorophyll.Through the response surface method,the optimal processing conditions were: 56℃ for 50min at pH 2.88.The celery powder which added into the meat product helped the formation of meat color and reduced the residual nitrite greatly.
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  Effect of Rubbing Time and Sodium Chloride Concentrations on the Quality of Prepared Chicken

  Yuan Rui-sheng, Zhang Jia, Wang Xiu-jiang, Li Fei-yan, Feng Xiao-hui, Luo Xin

  Food and Fermentation Industries. 2011, 37(08): 184-189. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.040

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  In order to investigate the effect of vacuum tumbling on chicken eating quality,values of pH,color,cooking rate,expressible moisture,textural properties and protein extraction by salt of chicken breast were evaluated.The results indicated that under the condition of 0~4℃,increasing the salt concentration(0.0%~9.8%) could significantly increase hydration of protein,content of protein extraction by salt improve the cohesion and springiness of prepared chicken products and reduce hardness,while no significant effect on cohesiveness and gumminess.When extending the tumbling time 0h~14h at 0~4℃,the content of protein by salt,the cohesiveness,springiness,chewiness and gumminess of chicken were increased significantly,while there was no significant effect on the hydration of protein and the hardness of chicken.Tumbling raised the pH value of chicken recuperation products,improved chicken recuperation products color and eating quality.
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  Comparison of Ultra-High Pressure and Heat Treatment on Rheological Property of Pitaya Juice

  Yan Yong-qiang, Li Wei, Liu Juan, Li Bian-sheng, Ruan Zheng

  Food and Fermentation Industries. 2011, 37(08): 190-194. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.041

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  The rheological properties and thixotropy properties of the pitaya juice treated at different heating temprature and different ultra-high pressure were investigated.The result showed that all the processed pitaya juice behaved as pseudoplastic fluid.At the low shear stress of 1~30 s-1,colloidal viscosity was decreased with the increase of treatment temperature.When the shear stress was more than 30 s-1,the sample viscosity were essentially the same with the control one.At the different high pressure,the highest colloidal viscosity was found at 400MPa;the colloidal viscosity at 300 MPa and 450 MPa were slightly higher than the blank sample.The colloidal viscosity was almost the same with blank samples at 350 MPa.For the thixotropy properties,the blank sample and high pressure treated samples all showed no thixotropy properties.But the samples of heat treatment behaved the thixotropy properties and the thixotropic loop area was decreased with the increase of treatment temperature.
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  Optimization of Cloudy Jujube Juice Produced by Enzymatic Hydrolysis

  Zhao Guang-yuan, Zong Wei, Zhang Huan-huan

  Food and Fermentation Industries. 2011, 37(08): 195-199. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.042

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  The processing technology of cloudy Jujube juice produced by enzymatic hydrolysis was studied.Fresh jujubes were raw material.The effect of heating time,enzyme preparation and enzyme hydrolysis conditions on physical and chemical properties of cloudy jujube juice were investigated.The results showed that the optimum condition was heating at 100℃ for 4 min,and the cloudy jujube juice produced by multi-enzyme(the compound of pectinase and cellulase) had the better stability;the mean diameter of suspending particles for cloudy jujube juice was the smallest with multi-enzymes treatment which was 515.814 nm.The optimum conditions for enzymatic hydrolysis of jujube juice by the response surface methodology were: enzyme mixture ratio(cellulase∶ pectinase) 3.08∶ 1(w/w),enzyme concentration 0.002 8 g/dL and enzymatic hydraolisis time 16.40min.Under the optimum conditions,the turbidity,turbidity retention rate and AA content were 1.559,26.82% and 0.422 mg/mL,respectively.
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  Identification and Purification of Pigments in Black Wheat Bran by Macroporous Resin

  Li Wei Jiang Yuan Tang Xiao-zhen Dong Yu-xiu Zhang Xian-sheng

  Food and Fermentation Industries. 2011, 37(08): 200-204. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.043

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  Studied adsorption and desorption conditions of AB-8 type macroporous resin to black wheat bran pigment,and HPLC were applied to identify the purified pigments.It was found that the absorption and desorption equilibrium time of black wheat bran in AB-8 type macroporous resin was 26 h and 7h.The affect of pH to macroporous resin adsorption rate is not significant.70% ethanol solution(pH=1.0) was used to desorption pigment.In this condition,the AB-8 macroporous resin maximum adsorption rate is 83.00% and the maximum desorption rate is 85.53%.Four main anthocyanins component was found in purified pigments.
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  Analysis of Quality and Extraction of Soluble Dietary Fiber from Tea Dust by Alkali Treatment

  Wang Ming-yuan, Wang Li-juan

  Food and Fermentation Industries. 2011, 37(08): 205-208. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.044

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  The analysis of quality and extraction of soluble dietary fiber(SDF) from tea dust by alkali treatment were investigated.The results showed that the optimum conditions of extraction were obtained on the basis of single factor and orthogonal test: NaOH concentration 8%,temperature 90℃,time 75 min.The effect of temperature was the most significant,followed by NaOH concentration and time.The amounts of NO2-absorbed by SDF at pH 2.0 were 19.70 μmol/g,significantly higher than that at pH 7.0(15.83 μmol/g),while the amounts of cholesterol absorbed at pH 2.0 was 71.28 g/g and 82.09 g/g at pH 7.0.The data indicated that the characteristic of SDF extracted from tea dust is perfect,and it will have the potential using in the healthy food products.
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  Qualitative Analysis of Soybean Saponins from Defatted Soy Meals and Their Protecting Effect Against Lipid Oxidation

  Diao Xiao-qin, Guan Hai-ning, Xu Gui-hua, Ma Song-yan

  Food and Fermentation Industries. 2011, 37(08): 209-212. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.019

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  Defatted soy meals were extracted with ethanol aqueous solution to soybean saponins and the extract was analyzed qualitatively by means of thin-layer chromatography,infraed spectroscopy and high performance liquid chromatography.Meanwhile,its protecting effects against the lipid oxidation in bean oil were investigated.The major components in the defatted soy meals were soybean saponins.The extract could effectively protect bean oil from lipid oxidation in a dose-dependent manner and presented higher protecting effect at the dosage of 0.5%,which,however,corresponded with that of 0.02% BHT.Synergistic protecting effects between ascorbic acid or citric acid.Soybean saponins from defatted soy meals are a potential natural antioxidant.
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  Effect of 1-Methylcyclopropene and Vacuum Packaging on Crispiness-keeping in Room Temperature of Incomplete De-astringency Mopan persimmon

  Kou Wen-li, Li Jiang-kuo, Zhang Peng, Zhang Ping, Nong Shao-zhuang

  Food and Fermentation Industries. 2011, 37(08): 213-217. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.005

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  Mopan persimmon was used as the raw material.The effect of 1-MCP and vacuum packaging on physiology and crispiness-keeping of incomplete de-astringency persimmons under room temperature were investigated.Results showed that 1-MCP combined with individual vacuum packaging effectively inhibited the decline of fruit firmness,respiration rate and cell membrane permeability.It also promoted the change of the soluble tannin into unsolvable tannin.The soluble tannin content dropped to 0.03% at 7d and the firmness was 18.63 kg/cm2;at 42 d the firmness was 17.52 kg/cm2.The the control persimmon group was softened completely at the 21st day with soluble tannin content of 0.02.Therefore,1-MCP combined with individual vacuum packaging can effectively prolonged storage time for 21 days.
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  Research About Fermentation Milk with Bacillus natto and Lactobacillus

  Li Wan-yuan, Xia Feng-geng, Chen Zhong, Zhang Su-juan

  Food and Fermentation Industries. 2011, 37(08): 218-221. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.045

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  This research was about fermentation milk with Bacillus natto and lactobacillus,studied the changes of color and texture,acidity,microbial counts and Nattokinase during the fermentation.The result showed that the sample that was fermented with Bacillus natto fermentation 8 h before lactobacillus is the best.
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  Study on the Effcet of BEKAPLUS FS on Yogurt Quality

  Wang Shao-wu, Liu Yan, Li Yong-jun, Li Ai-hua

  Food and Fermentation Industries. 2011, 37(08): 222-225. https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.046

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  The effect of BEKAPLUS FS on sensory quality of yogurt and the inhibiting activity to major pollution bacteria,mould and yeast was studied in this paper.The results show that BEKAPLUS FS added in the yogurt can effectively inhibit the post-acidification and the yoghurt shelf-life can be prolonged 8 days or so at 6℃ when the concentration was 0.025%.BEKAPLUS FS shows significant inhibition to mould and yeast.In general,the most suitable addition of BEKAPLUS FS for yogurt sensory quality and production requirements is 0.025%.