25 May 2012, Volume 38 Issue 05

    

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Food and Fermentation Industries
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  Application of a Salt-tolerant Aspergillus oryzae CICIM F0899 in Soy Sauce Fermentation

  Wang Dong, Feng Jie, Zhang Li-min, Zhan Xiao-bei, Zheng Zhi-yong

  Food and Fermentation Industries. 2012, 38(05): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.029

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  High salt-tolerant protease has important role in the soy sauce fermentation process.The effect of a high salt-tolerant protease-producing mould Aspergillus oryzae CICIM F0899 on soy sauce fermentation was investigated,and compared with Aspergillus oryzae 3042.Results showed that the organic acids were produced by microorganisms at moromi fermentation stage and caused the pH declination excessively.The organic acids also influenced the protease activity and led to changing of amino nitrogen and volatile compounds.The amino nitrogen content was reached to 0.62 g/100mL,was 11.11% higher than 3042.GC-MS was applied to analyze the flavour compounds of the soy sauce.Totally 49 compounds classified to 7 categories were identified,wherein the content of esters and heterocyclic compounds were higher than those in 3042 and aldehydes were lower.Therefore Aspergillus oryzae CICIM F0899 has more advantage on soy sauce fermentation.
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  The Effects of Ultra High Pressure on the Activity and Conformation of Lipase

  Zhang Yu, Miao Ming, Jiang Bo, Zhang Tao, Liu Miao

  Food and Fermentation Industries. 2012, 38(05): 7-11. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.057

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  The paper reported the effects of the pressure,the dwell time and pH on the lipase activity,and focused on the changes of the lipase conformation through the Circular Dichroism(CD) spectroscopy and endogenous fluorescence spectroscopy.The main results were discussed as follows: In comparison with atmospheric pressure,the lipase activity under 200 MPa was increased by 32% at 70℃,pH7.5,15 min: With the extension of the dwell time,the lipase activity was stabilized,and the relative activities stayed above 120%.The optimal pH increased by 0.5.CD spectroscopy revealed that after high pressure treatment the secondary structure of lipase had changed,α-helix content increased significantly,β-sheet content decreased and endogenous fluorescence spectroscopy showed tryptophan characteristic peak rised by 10%～20%.
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  The Effects of Organic Nitrogen Sources on the Fermentation of L-valine by Corynebacterium glutamicum

  Xu Qing-yang, Sun Jia-kai, Wu Xiao-jiao, Wang Jing, Xie Xi-xian, Chen Ning

  Food and Fermentation Industries. 2012, 38(05): 12-16. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.020

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  The effects of organic nitrogen sources on the fermentation of L-valine were studied with L-valine-producing strain Corynebacterium glutamicum XV0505.Corn steep liquor was selected as the appropriate nitrogen source instead of soybean hydrolysates to reduce the cost of fermentation.The effects of initial concentration of corn steep liquor in fermentation process on biomass,glucose consumption rate,yield of L-valine,accumulation of byproduct and ammonia consumption rate were studied by carrying out fed-batch fermentation.The optimal initial concentration of corn steep liquor was also determined.The effects of the combined agents,biotin and corn steep liquor,on overproduction of L-valine were also studied,and the concentration of biotin was optimized.Compared with those of the original process,the biomass and L-valine production from the improved process were increased by 13.2% and 18.5 % respectively.
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  Distinguishing Degradation from Binding of AFB_1 in Screening of Aflatoxin-degrading Microorganisms

  Li Chao-bo, Li Wen-ming, Yang Wen-hua, Yang Xiao-long, Cao Yu-sheng

  Food and Fermentation Industries. 2012, 38(05): 17-21. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.021

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  Aflatoxin contamination not only leads to serious economic losses,but also is detrimental to human and animal health.Much attention has been paid to mycotoxins biodegradation in recent years.For investigation of microbial detoxification,however,a reliable method is needed to decide whether the toxin is degraded or reversibly bound.In this paper,several methods were tested to differentiate the degrading AFB1 from adsorbing during the screening of aflatoxin B1-degrading microbes.Through comparing the AFB1 detoxification differences between living cells and dead cells,analyzing the residual AFB1 from microbial cells by aqueous washing and organic solvent extracting,and maintaining a stable pH of medium,we have effectively excluded the biological adsorbing and binding and pH interferences,and distinguished the degradation from the reversible adsorbing.It has been demonstrated that F4 and F7 strains have high AFB1 degradation activity.
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  Effect of Sulfide on Ethanol Fermentation in the “Ethanol Methane Coupled Fermentations” Process

  Liu Hui-hui , Jiang Li , Zhang Cheng-ming , Zhang Jian-hua , Mao Zhong-gui

  Food and Fermentation Industries. 2012, 38(05): 22-26. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.030

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  Ethanol fermentation could be inhibited by sulfide,which is harmful to the process of ethanol methane coupled fermentations.Compared to the control,at pH 4.0 and with 24 mmol/L sulfide existed,ethanol fermentation time was prolonged from 48 to 318 h,ethanol concentration was decreased from 90.73 to 82.28 g/L,yeast cell number was declined from 3.78 × 108 to 2.20 × 108 cell/mL,and glycerol concentration was increased from 6.99 to 11.02 g/L.Increased glycerol production could contribute to the decreased ethanol production when sulfide existed.Inhibition of sulfide to ethanol fermentation was weakened as delay of addition,because sulfide could escape from the fermentation broth with CO2 as the form of H2S.At pH 4.0,critical inhibition concentration of sulfide to ethanol fermentation was 1.2 mmol/L.cassava,fuel ethanol,sulfate,sulfide,critical inhibition concentration
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  Research of Soybean Proteins Self-assembly Fibrils and Their Gelation Properties

  He Xiu-ting, Yang Xiao-quan, Zhang Jin-bo

  Food and Fermentation Industries. 2012, 38(05): 27-31,36. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.031

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  The self-assembly fibrillar aggregations of soy glycinin and β-conglycinin at pH 2.0,85 ℃ with various protein concentrations were investigated using dynamic light scattering(DLS) and Thioflavin T fluorescence techniques.The heat-induced gelation properties including rheology,hardness and network structure of different fibrillar aggregations were characterized simultaneously.The results showed that protein concentration played an important role in the self-assembly aggregate formation at low pH and low ionic strength.The data suggested fibrillar aggregation progressively increased with the increasing of protein concentration.β-Conglycinin exhibited a higher ability to form thermally fibrillar aggregates than glycinin.The increasing degree of fibrillar aggregate was favorable for enhancing the network structure of heat-set gels.The hardness of glycinin fibril gel was stronger than that of β-conglycinin.Scanning electron microscopy observation indicated that the network of β-conglycinin fibril gel was more compact than glycinin,while the latter one was more in order.
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  Preservation of Cyanidin-3-glucoside Antioxidant Properties by Coating with β-lactoglobulin Nanoparticles

  Du Wen-kai , Cai Lie-wei , Li Bo , Jin Jian-chang , Du Qi-zhen

  Food and Fermentation Industries. 2012, 38(05): 32-36. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.032

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  Cyanidin-3-glucoside(C3G) was coated by heat treatment with β-lactoglobulin(β-Lg) for the preservation of antioxidant activity.The effects of pH(2.5-6.5),heating temperature of β-Lg(30-85 ℃) and the molar ratio of β-Lg to C3G(1∶ 2-1∶ 32) on the properties of β-Lg-C3G complexes were studied.All three factors significantly influenced the particle size,zeta-potential,entrapment efficiency of C3G and C3G encapsulation with β-Lg particles.Stable and clear solution could be obtained at pH 6.5.The highest protection of EGCG antioxidant activity was obtained with β-Lg heated at 85 ℃ and the molar ratio of 1∶ 2(β-Lg∶ C3G).
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  Diversity of Molds Producing Esterifying Enzyme During Fermentation of Strong-flavor Liquor

  Wang Tao , Zhao Dong , You Lin , Zhou Yu-ke , Wang Song , Feng Rui-zhang , Feng Xue-yu

  Food and Fermentation Industries. 2012, 38(05): 37-41. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.033

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  The work herein analysed esterifying enzyme production activity of molds,which were isolated from the fermentation environment.Among the 135 strains,40 strains were identified to produce esterifying enzyme.Most(34 strains) of them came from air of fermentation workshop;then from Zaopei(4 strains);the others were from Quyao(1 strain) and air of Qu workshop(1 strain).The phylogenetic relationships of these 40 strains were analyzed based on the ITS nu-rDNA.Results showed that they were consisted of 6 genera including Penicillium,Aspergillus,Emericella,Rhizopus,Cladosporium,Mucor,and 19 stains and 13 strains belonged to Penicillium and Aspergillus,respectively.The study not only indicated that a large number of esterifying enzyme production molds existed,but also revealed a high diversity in Yibin strong-flavor liquor fermentation environment.
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  Fungi Community Structure and Variational Regularity of Fermented Grains of Luzhou-flavor Liquor

  Hou Hai-bo, Luo Hui-bo, Huang Zhi-guo, Ye Guang-bin

  Food and Fermentation Industries. 2012, 38(05): 42-46. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.035

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  The variational regularity of fungi community in fermentation process of fermented grains of luzhou-flavor liquor were analyzed by PCR-DGGE technique in the test.The results showed that 9～19 clear bands were shown clearly in these grains samples,wherein No.2,5,8,9,14,17 bands were significantly detected in all samples.The diversity index of these samples ranged from 1.68 to 2.61.At the early stage of fermentation,the diversity index of samples generally decreased at first and then followed by increasing.The diversity index was stable from Day 21 to Day 49 and reached the lowest value on Day 56.It increased at Day 63 and then decreased.It slightly rose on Day 84.The similarity indexes of PCR-DGGE patterns of samples from different stages were low,which indicated that the fungi community of Fermented Grains at different fermentation stage had some difference.
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  Study on the Main Physicochemical Properties of Different Tartary Buckwheat Starches

  Liu Hang, Xu Yuan-yuan, Ma Yu-jie, Xu Bian-na, Wang Min

  Food and Fermentation Industries. 2012, 38(05): 47-51. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.036

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  The physical and chemical properties of different kinds of tartary buckwheat starches were studied.The granule morphology,X-ray diffraction pattern and paste viscosity of different tartary buckwheat starches compared with maize starch were analyzed by SEM,X-ray diffraction and RVA3 respectively.Also,the transparency,gelatinization and other properties of the starches were studied.It provided some basis theory for guiding development and further research of tartary buckwheat starch.
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  High-level Expression of Acid-stable α-amylase Gene of Bacillus amyloliquefaciens in Bacillus subtilis WB600

  Wang Cai-lan, Liu Yu-xin, Li Xue-qin, Liu Liang-wei, Chen Hong-ge

  Food and Fermentation Industries. 2012, 38(05): 52-55. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.022

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  Acid-stable α-amylase is widely used in fermentation industry.In order to highly express acid-stable α-amylase gene,a recombinant vector containing no signal peptide of acid-stable α-amylase gene from Bacillus amyloliquefaciens was constructed followed by transformation into Bacillus subtilis WB600 host.The highest activity of recombinant acid-stable α-amylase was 1230 U/mL under the condition as follows: OD600 of the initial bacteria was 0.8 and final concentration of IPTG was 0.9 mmol/L,and the cell suspension was cultured for 6 hours after addition of IPTG.As the recombinant Bacillus subtilis WB600 secreted few other proteins except the targeted acid-stableα-amylase,it showed obvious advantages in amylase production.
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  Gene Cloning of Lipase from Thermomyces lanuginosus ZJB09222 and Expression in Escherichia coli

  Lei Li-hua, Zheng Ren-chao, Liu Zhi-qiang, Li Xiao-jun, Zheng Yu-guo

  Food and Fermentation Industries. 2012, 38(05): 56-60. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.037

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  Thermomyces lanuginosus lipase is one of the most important industrial enzymes.Based on published DNA sequence,the full length cDNA of the lipase was cloned using RT-PCR method.It revealed that the cDNA of the T.lanuginosus lipase gene encoded a protein lipase of 292 amino acid residues.The open reading frame of the cDNA was cloned into the plasmid pET-28b,which was then transformed into E.coil BL21(DE3) strain.The Mr of the expression product was 32 ku by SDS-PAGE.The recombinant E.coli BL21/pET28b-TLL exhibited highest activity of 41 U/mL at 28℃ for 7 h induction with 0.1 mmol/L IPTG after screening of the best medium.
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  Study on Antioxidation of Phosphatidylcholine with β-Cyclodextrin Compound Inclusion

  Zhang Ze, Gao Shu-yue, Cheng Ji-long, Yan Shi-hui, Li Yu-ting, Li Chong, Zhang Li

  Food and Fermentation Industries. 2012, 38(05): 61-64. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.038

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  To improve the antioxidation ability and water-solubility of phosphatidylcholine,phosphatidylcholine was inclusion with β-cyclodextrin.The antioxidative activity of phosphatidylcholine-β-cyclodextrin was studied and analyzed by infrared spectrum and athermalization.The results showed that after mice administered intragastrically with phosphatidylcholine-β-cyclodextrin,the level of MDA was reduced and the activities of SOD and GSH-PX were increased in liver.
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  Purification and Characterization of Intracellular α-galactosidase from Rhizopus sp. A01

  Wang Jian-feng, Chen Jin-zhao, Li Jiang, Rao Jun

  Food and Fermentation Industries. 2012, 38(05): 65-69. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.039

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  Using three-phase partitioning followed by filtration chromatography with Sephadex G-100,an intracellular α-galactosidase from Rhizopus sp.A01 grown on soya bean dregs broth was purified to homogeneity with a 54.8-fold increase in specific activity and 27.3% recovery.The relative molecular weight of the enzyme was about 302 ku through gel filtration and 85.6 ku through SDS-polyacrylamide gel electrophoresis,suggesting that the native enzyme was a tetramer.The α-galactosidase showed high activity against p-nitrophenyl-α-d-galactopyranoside(pNPGal) but had little activity for melibiose and raffinose,and the optimal activity was observed at pH 4.5 and 55℃.The kinetic parameters of Km and kcat/ Km were 0.242 ± 0.027 mmol/L and 4.089 × 105 L /(mol.s) with pNPGal,and the rates of hydrolysis for melibiose and raffinose were 138.3 μmol /(h.mg) and 19.7 μmol /(h.mg),respectively.The enzyme activity was significantly activated by Fe2 + and Fe3 +,but strongly inhibited by Mn2 +,Cu2 +,Hg+ and Mg2 + at 5.0 mmol/L.The α-galactosidase was highly stable over pH range from 4.0 to 8.2 at 25℃,and it retained approximately 48% of the original activity after incubation for 90min at 50℃.
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  The Study on Thrombolytic Effect of Nattokinase

  Li Hong , Feng Lei , Song Guo-yong , Chen Hui , Zhang Lu , Liu Yi

  Food and Fermentation Industries. 2012, 38(05): 70-72. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.040

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  This Paper evaluates the thrombolytic effect of freeze-dried Natto products(referred to as: freeze-dried natto) by dynamic measuring the change of blood pressure,the size of thrombus and the activity of plasminogen activator inhibitor substances(PAI) or tissue plasminogen activator(tPA) in the thrombus mode.S-D rats were divided into five groups randomly(N = 40),fed with different concentrations of freeze-dried natto or the same dose of Lumbrokinase respectively.The femoral artery pressures were traced by Powerlab /4s.The PAI and tPA activity were detected by ELISA.The femoral artery pressure of rats fed with freeze-dried natto,fed with Lumbrokinase and fed with normal chow were all at the same level(P > 0.05).The decrease level of femoral artery pressure of rats fed with freeze-dried natto or Lumbrokinase were lower than the rats fed with normal chow since after the thrombus forming for 40 min(P < 0.001).The wet weight or dry weight of the thrombus were significantly lower on the rats fed with freezedried natto than that on the rats fed with normal chow(P < 0.001).Compared with the rats fed with normal chow,the tPA activity increased as well as the PAI/tPA ratio decreased obviously in plasma of the rats fed with freeze-dried natto or Lumbrokinase(P < 0.001).The freeze-dried natto can inhibit the formation of arterial thrombosis.
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  Effects of Sucrose Ester on the Stability of Casein Emulsion

  Liu Dao-lin, Zhao Mou-ming, Zhao Qiang-zhong

  Food and Fermentation Industries. 2012, 38(05): 73-76. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.041

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  The effect of emulsifier S1170(sucrose ester) on particle size distribution,protein concentration in aqueous phase,surface sucrose ester concentration,partial coalescence of fat globule and creaming rate of emulsion stabilized by caseins were investigated.The possible mechanism for the stability of casein emulsion affected by sucrose ester content was also analyzed.The results indicated that with increasing of sucrose ester content,the protein concentration in aqueous phase and surface sucrose ester concentration were increasing,the fat part of the coalescence rate was gradually decreasing,the droplet size and the creaming rate were decreasing,which in turn stabilized the emulsions.The partial coalescence of fat globule decreased slowly,while the creaming rate increased slowly to the dynamic equilibrium value.In summary,the stability of emulsion was the best at sucrose ester content of 0.60%.
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  The Optimization of Culture Condition on γ-aminobutyric Acid Accumulation in Fava Bean (Vicia faba L.) Under Hypoxia Combined with NaCl

  Yang Run-qiang, Chen Hui, Gu Zhen-xin

  Food and Fermentation Industries. 2012, 38(05): 77-80. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.023

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  The culture condition of γ-aminobutyric acid accumulation in germinating fava bean(Qi Bean 2) seeds under hypoxia combined with NaCl was investigated.The results showed that non-stress culture time,pH and stress time impacted the accumulation of GABA significantly.The optimum condition was culturing for 1.5 days,pH 3.5 and stress for 4 days.The GABA content was 1.06 mg/g DW and was 7.57-fold of that in un-germinated fava bean.
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  Effects of Several Key Substances on Garlic Greening

  Hao Xiao-ran, Mou Cong-hua, Qiao Xu-guang

  Food and Fermentation Industries. 2012, 38(05): 81-85. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.003

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  In order to determine the biosynthesis of garlic greening,the contents of citric acid,α-ketoglutarate,fumarate and δ-ALA were investigated.The results showed that with the storage time prolonged,the contents of citric acid,α-ketoglutarate,fumarate and ALA increased significantly,the strength of garlic greening was with the same trend.Treatment with Ca2 + could increase the content of citric acid,α-ketoglutarate and the strength of garlic greening,but decrease the content of fumarate significantly.Malonic acid can reduce the content of fumarate significantly,the garlic greening rate increased first and then decreased slightly.It showed that tricarboxylic acid cycle and biosynthesis of garlic green pigment was correlated.
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  Study on Hydrolysis Process of Cassava Starch Used for Microbial Lipid Fermentation

  Zhang Zhi-bin , Yan Ri-ming , Zeng Qing-gui , Wang Ya , Zhu Du

  Food and Fermentation Industries. 2012, 38(05): 86-90. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.024

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  In order to improve the lipid production of cassava starch,the process of cassava starch hydrolysis(CSH) was optimized using orthogonal experimental design and Uniform design.The results showed that the content of α-amylase and glucoamylase and the liquefaction temperature significantly influenced cassava starch amylolysis.The dextrose equivalent value was up to 97.3% when content of α-amylase and glucose amylase and liquefaction temperature were 756 u/g,602 u/g and 92℃,respectively.While the CSH was used as a carbon source,the biomass and total lipid content of Trichosporon cutaneum were 16.38g/L and 7.22 g/L respectively,which increased by 46.25% and 41.12% as compared with those using glucose as a carbon source.Therefore,cassava starch hydrolysis,as a novel carbon source,is an ideal route to produce microbial lipid.
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  Influence of Lactic Acid Bacteria on the Flavor of Fermented Soymilk

  Xu Yin , Huang Yu-jun , Gu Rui-xia , Chen Xia , Guo Fei-xiang , Lu Chun-liang , Lu Mao-lin

  Food and Fermentation Industries. 2012, 38(05): 91-95. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.042

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  Influence of Lactic Acid Bacteria on the Flavor of Fermented Soymilk Five Streptococcus thermophilus stored in laboratory with different sensory characteristics of fermented soymilk were studied.The activities of enzymes from lactic acid bacteria such as α-acetolactate decarboxylase(α-ALDC),α-galactosidase,β-galactosidase,and lactate dehydrogenase(LDH),and the characteristics and flavor compounds of fermented soymilk were measured.Their correlation was also discussed.The results showed that the sensory evaluation of fermented soymilk was significant negatively and positively correlated with α-ALDC and α-galactosidase respectively,and was significant positively correlated with flavor compounds of 2,3-butanedione,2-heptanone and 2-nonylketone,was significant negatively correlated with hexanol,2,4-decadienal and 2-pentylfuran.Simultaneously,the acidity of fermented soymilk was significant positively correlated with β-galactosidase and LDH.
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  Optimization of Koji-making Technology for Preparing Walnut Soy Sauce

  Lin Li-jie, Zhao Yuan, Wang Jian-zhong, Wang Feng-jun

  Food and Fermentation Industries. 2012, 38(05): 96-100. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.043

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  Optimization of Koji-making Technology for Preparing Walnut Soy SauceThe koji-making technology was studied with the activity of neutral protease as index and walnut meal as raw protein material.The single factor experiment was used to investigate the effects of ratio of walnut meal,moisture content,steaming time and koji-making time on the activity of neutral protease.Based on single factor experiments,the koji-making technology was optimized by response surface methodology with four factors and three levels.The results showed the optimum koji-making conditions were as follows: the content of walnut meal was 55%,moisture content was 113%,steaming time was 32 min,time for koji-making was 32.9h.Under such conditions,the activity of proteases reached 1 002.87 U/g.
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  Isolation and Characterization of Filamentous Bacteria HY10 Accumulating Poly-β-hydroxybutyrate ( PHB) from Activated Sludge

  Ma Zhang-you , Wang Jian-fei , Zhu Chang-wei , Wu Ping

  Food and Fermentation Industries. 2012, 38(05): 101-105. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.001

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  19 strains of filamentous bacteria that accumulated poly-β-hydroxybutyrate(PHB) were isolated from activated sludge by enrichment cultivation.Staining with Sudan Black B was applied to detect PHAs.Quantitative estimation of PHB extracted from the isolates was done by Ultraviolet spectrophotometer method.PHB was extracted from these strains through the CHCl3-CH3CH2OH method.The PHA productivities of strain HY10 was the highest in 19 isolates mentioned above,in which PHB yield and productivities were(37.24 ± 0.74) % dry cell weight(DCW) and 1.15 ± 0.06 g/L,respectively when grown in a medium containing 20 g/L sucrose.According to its clone morphological and the 16S rDNA sequence(GenBank No.JQ353768),it suggested that strain HY10 was Bacillus pseudomycoides.
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  The Screening and Performance Evaluation of Quality Wild Wine Yeast

  Chen Jin-li , Guo Yang , Xue Jie , Zheng Jun , Zhao Cai-yan

  Food and Fermentation Industries. 2012, 38(05): 106-111,116. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.044

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  4 different Grape samples from Changli,Hebei were adopted as wild yeast separation sources and 58 yeast strains were obtained through specific culture medium.Tests of alcohol torlerance,SO 2 torlerance and simulation fermentation were conducted.4 yeast strains were selected according to several criterions including fermentation capacity,fermentation rate and the ability of using sugar etc.Finally,small size wine fermentation with these yeasts was proceeded in winery.Physical and chemical analysis,sensory evaluation combined with aroma analysis through GCMS were conducted for these wine samples.Yeasts performance evaluation was done and showed that two yeasts among these four possessed the potentiality for practical production.
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  The Effect on the Content of Polyphenol,Total Flavonoids and Antioxidant Activity in Mint of Different Drying Method

  Lv Shuang, Tian Cheng-rui, Shi Hui

  Food and Fermentation Industries. 2012, 38(05): 112-116. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.045

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  The content of polyphenol,total flavonoids and antioxidant activity of mints by different drying method were studied and the HPLC chromatographic analysis was applied.The results showed that the microwave drying to peppermint and air drying to Scotland spearmint were the best drying method to keep the content of polyphenol and total flavonoids.Chlorogenic acid,caffeic acid,p-coumaric acid and rosmarinic acid were detected in peppermint and scotland spearmint.In peppermint,chlorogenic acid,caffeic acid and p-coumaric acid had the highest content under air drying and rosmarinic acid had the highest content under microwave drying.For scotland spearmint,chlorogenic acid,caffeic acid and rosmarinic acid had the highest content under air drying process.p-coumaric acid had the highest content under hot air drying,but had no significant difference with the other two drying methods.The antioxidant activity of peppermint reached maximum under air drying process in DPPH,FRAP and TEAC assay.The antioxidant activity of Scotland spearmint reached maximum under air drying in DPPH and FRAP assay,TEAC antioxidant activity reached maximum under microwave drying.
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  Screening and Optimization of Bacillus smithii RH214 for Pectinase Activity

  Wang Bu-jiang , Jiang Dan , Tu Ran

  Food and Fermentation Industries. 2012, 38(05): 117-121. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.025

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  A stain RH214 with high ability to produce pectinase was isolated from soil and identified as Bacillus smithii.In order to improve the production of pectinase,some fermentation conditions were optimized.According to single-factor experiments,the optimal carbon source,nitrogen source and salt were determined to be soluble starch,peptone,and KH2PO4 respectively.As the key factors,these single factors(soluble starch,peptone and KH2PO4) were further optimized by Box-Behnken design and response surface methodology.A maximum pectinase activity of(88 ±0.86) U/mL was obtained using the condition as follows: after 16 h fermentation of 80 mL fermentation medium containing soluble starch 85.6 g/L,peptone 11.8 g /100 mL,KH2PO43.8 g/L and FeSO41 g/L,KCl 0.5 g/L at an initial pH of 9.0,fermentation temperat.ure 40℃ with 150 r/min shaking.Under these conditions,the activity production was 4.3 times higher than the initial production(20.50 U/mL) before optimization.
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  Study on Strains Screening and Fermentation Conditions for Enhance Feed Quality of Sesame Meal

  Peng Hui-hui , Xu Ya-yuan , Li Lv-mu , Qian Kun , Xu Fa-zhi , Wu Dong , Zhou Fen , Ding Xiao-ling

  Food and Fermentation Industries. 2012, 38(05): 122-128. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.005

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  ingle factor and orthogonal experiment was used to optimize the fermentation condition to reduce the phytase content and increase the beneficial content such as crude protein and acid insoluble protein in the sesame meal.Sesame meal was used as raw materials to ferment with Bacillus Subtilis,Lactobacillus,and Saccharomycetes.The conditions for single factor experiment were as follows: the ratio of material to water was 1∶ 0.8(g∶ mL),the additive amount of phytase was 0.20%,bacteria R-02 and KG-109 was mixed fermented.And the optimal fermentation conditions obtained via orthogonal test were as follows: the temperature was 30℃,the inoculation proportion of R-02 to KG-109 was 2∶ 1,the inoculation percentage was 8% and the fermentation time was 10 day.Under these fermentation conditions,the content and degradation rate of phytic acid were 0.08% and 86.21%,respectively.The content of crude protein,acid insoluble protein,and volatile basic nitrogen were 49.85%,9.07% and 207.55 mg/100g,respectively.
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  Research of Processing Characteristics of Chestnut Canned of Different Species

  Su Xia , Guo Li-qiong , Sun Ying , Liu Peng-fei , Wu Hou-jiu , Tian Xue-qin , Cao Qiu-xu

  Food and Fermentation Industries. 2012, 38(05): 129-133. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.046

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  Through orthogonal test,the best composition of color protection liquid of chestnut(Castanea mollissima Blume) canned was found: added 0.3% citric acid,0.2% Vc,0.1% EDTA solution,0.1% NaCl.The best color protection temperature was 40℃.Sixteen different species of chestnut canned were assessed comprehensively by using the method of fuzzy mathematics,the species which suitable most for processing to be chestnut canned were selected: Yanguang,Yanjin,Zaofeng,Da1-3 and Yankui.
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  Effect of Ethanol Vapor on Potatoes Greening and α-solanine Content

  Meng Wei-qin, Wang Qing-guo

  Food and Fermentation Industries. 2012, 38(05): 134-137. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.007

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  Effect of Different concentrations of ethanol vapor treatment on greening and α-solanine content of potatoes was investigated.Results showed that under fluorescent light,the greening level and α-solanine content of potatoes increased with prolonged storage time.Different concentrations of ethanol vapor treatment could effectively inhibit the greening level and degrade α-solanine content of potatoes.Until day 12 of storage,chlorophyll content and α-solanine content of potatoes peel were significantly lower than that of controls,among which,1 000 μl/L ethanol vapor treatment provided the best inhibitory effect.
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  Extraction of Polysaccharide from Brewer's Yeast Cell Wall Using Catalytic Autolysis and Biological Cell Wall Deconstruction Technology

  Duan Sheng-lin, Wang Xue, Yuan Peng, Liu Yan-qiao, Liu Jie, Liu Shi-wei

  Food and Fermentation Industries. 2012, 38(05): 138-143. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.047

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  This paper discussed the use of waste beer yeast to produce cell wall polysaccharides with catalytic autolysis and cell wall deconstruction technology.Through single factor experiments,the best autolysis efficiency of the yeast were as follows: 50～60℃,pH 5.0～6.0,0.8% NaCl and 200 mg/L VB 2,solid-liquid ratio 1∶(8～10),shearing treatment at least 9h.Also,the best extraction conditions for extraction polysaccharide were: 60℃,solidliquid ratio 1 /10,0.02%～0.03% protease and 2% NaOH.In this method,we can get at least 22% poly-mannose and 35% poly-glucan from the cell wall polysaccharides.Sodium casein and modified starch combination was the best microencapsulated material due to its good spray effect and moisture resistance.
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  Study on the Technology of Dandelion Juice

  Lin Chun-mei, Meng Wan-jing

  Food and Fermentation Industries. 2012, 38(05): 144-149. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.048

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  Dandelion juice was made from dry dandelion.CMC treatment,chitosan clarification and microporous membrane filtration were used in making the juice.The effect of CMC content on chlorogenic acid and total flavones content of dandelion juice were studied.Results showed that the content of chlorogenic acid and total flavones increased with the increase of cellulose under the conditions of 1: 30 ratio of raw material to solvent and 50℃.The content of chlorogenic acid and total flavones was stable when the dosage of cellulose reached to 1%;low molecular weight chitosan was better than insoluble chitosan in the clarification,and the best conditions were: low molecular weight 0.4g/L,temperature 50℃,time 40min.Under the optimal conditions,transmission was 96.4%,the content of chlorogenic acid were 0.50mg/mL,its loss was 26.47%,the content of total flavones were 0.55mg/mL,its loss was14.06%;after filtering with 0.45μm microporous membrane,transmission was 98.1%.The content of chlorogenic acid were 49.62mg /100mL,its loss was 27.03%;the content of total flavones was 53.04mg /100mL,its loss was 17.13%,the main functional components of dandelion were maintained.
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  Inline Measurement of Citric Acid Manufacture Process

  Zhang Ya-jie

  Food and Fermentation Industries. 2012, 38(05): 150-151. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.018

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  This article gives a brief view on the inline measurement of citric acid manufacture process.Firstly we can know citric acid market situation and industry development from the article.Then through specific description on fermentation and purification process we can learn key process parameters and requirement of the process.At the end of article there is a full loop solution for citric acid manufacture from Mettler-Toledo.
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  Research Advances on 4-α-glucanotransferases and Their Applications

  Li Xue-hong, Wang Bing, Lu Yong, Zhang Yong

  Food and Fermentation Industries. 2012, 38(05): 152-157. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.049

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  4-α-glucanotransferases(EC 2.4.1.25) can catalyze the intermolecular or intramolecular transglycosylation of malto-oligosaccharides and have perspective applications in modification of starches,production of largering cyclodextrins and transglycosylation of some functional ingredients.This paper reviews the production of 4-α-glucanotransferases and their promising applications in food industry.
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  Progress on Investigation of Influencing Factors for Bio-hydrogen Production Through Dark-fermentation

  Qian Wei-dong , Wang Ting

  Food and Fermentation Industries. 2012, 38(05): 158-163. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.017

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  Biohydrogen production through dark fermentation has been a research focus,due to its high-capacity and high-speed of biohydrogen production,its sustainability and stability,simple operation of its reaction device and a wide range of low-cost renewable raw materials.In this paper,influencing factors including inoculum,temperature,pH and hydraulic retention time which are important to high efficient,continuous and stable hydrogen production by dark fermentation are summarized and the progress of biohydrogen production is introduced.
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  Biodegradation of the Microbial Metabolic Inhibitors of Iignocellulose Hydrolyzed by Dilute Acid

  Wu Li-ming , Zhou Yu-heng , Chen Hai-shan , Zhang Hou-rui

  Food and Fermentation Industries. 2012, 38(05): 164-169. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.019

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  Dilute acid is an important catalyst for generating fermentable sugar through lignocellulose hydrolysis.But this process will be accompanied by production of a large number of microbial metabolic inhibitors,which seriously affects the fermentation of hydrolysates.In this paper,we described the types of fermentative inhibitors,the mechanism of their formation and the metabolism of their toxicology,as well as the research advances on techniques for biological detoxification and the biological degradation pathways of different inhibitors.Furthermore,we analyzed its development based on previous researches.
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  Detection of Live Staphylococcus aureus Using Real-time Reverse Transcription-polymerase Chain Reaction

  Zhang Chong , Liu Xiang , Chen Ji-luan

  Food and Fermentation Industries. 2012, 38(05): 170-175. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.050

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  This research focuses on establishment of a way that distinguish dead Staphylococcus aureus from the viable to avoid false-positive results caused by the ordinary DNA-based polymerase chain reaction in food detection.Primer and probe are designed by ourselves.One-step reverse transcription polymerase chain reaction(RT-PCR) is applied to detect mRNA of Staphylococcus aureus femA.Results show that only living Staphylococcus aureus are positive and deaths are negative.In pure culture,the coefficient of variation is 0.15 by repeat detection,and the analytical sensitivity and detection limit of the assay are 9 × 102 CFU/mL and 1 /3 CFU /3mL respectively.Experiments have shown that the one-step reverse transcription-polymerase chain reaction assay established in this study is not only a rapid,sensitive and specific method but also can effectively distinguish the dead from the viable Staphylococcus aureus.
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  Detecting of Volatile Flavor Compounds of Longxi Bacon by HS-SPME-GC /MS Method

  Shi Xi-xiong, Wei Jin-mei, Tian Jia-chun, Zhang Li, Zhang Yu-bin, Guo Zhao-bin, Han Ling, Yuan yi

  Food and Fermentation Industries. 2012, 38(05): 176-179. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.014

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  Volatile flavor compounds of Long Xi Bacon were extracted by solid-phase micro-extraction(SPME) and were analyzed by GC/MS.The results showed that total 42 volatile flavor compounds were detected,including terpenes(9kinds),aldehydes(5kinds),ketones(3kinds),hydrocarbons(16kinds),alcohols(4kinds),ethers(3kinds),nitrogenous compounds,sulfurated compounds and heterocyclic compounds(2kinds).The main flavor compounds in LONG XI bacon were terpenes,aldehydes,nitrogenous compounds,sulfurated compounds and heterocyclic compounds.
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  Determination of Organic Acids in Malic Acid Fermentation Liquor by Reversed Phase HPLC Method

  Huang Hui-min, Zhang Wei-guo

  Food and Fermentation Industries. 2012, 38(05): 180-184. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.015

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  Reversed phase HPLC method was applied to determine organic acid in malic acid fermentation liquor in this paper.The chromatographic conditions are finally conformed to apply to all kinds of organic acid content determination in the fermentation.The conditions are as follows: COSMOSIL 5C18-PAQ column(4.6 mm I.D.× 250 mm) was used at 23℃.UV detection wavelength was 210 nm.Solution containing 1% acetonitrile and 20mmol/L KH2PO4 at pH 2.8 was used as mobile phase with flow rate of 0.5 mL/min.The seven organic acids in malic acid fermentation liquor were preferably separated under these conditions.The recovery ratio was 94.2%～102.7% and the method had good accuracy and precision.
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  Determination of Lead in Red Wine by Different Pre-treatment Graphite Furnace Atomic Absorption Spectrometry

  Guo Jin-ying, LI Li, Ren Guo-yan, Yin Yong

  Food and Fermentation Industries. 2012, 38(05): 185-190. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.016

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  Plum bum(Pb) determination in red wine by graphite furnace atomic absorption spectrometry(GFAAS) was established through the research of pre-treatment method.The optimum conditions for determination of Pb in red wine were studied by five different pre-treatments.Result showed that the best matrix modifier agent was ascorbic acid,its inhalation volume was 5μL.These pre-treatments were: direct dilution,evaporation concentration,H2O2-HNO3 digestion,HClO4-HNO3 digestion and microwave digestion.The standard deviation was about 5%;the microwave dispels RSD was 3.2%.This method is rapid and accurate and can be used in the detection of Pb.
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  Study on Variation of Amino Acid During Brewing Process of Litchi Wine

  Shen Ying , Liu Xiao-yan , Bai Wei-dong , Zhao Wen-hong , Qian Min

  Food and Fermentation Industries. 2012, 38(05): 191-196. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.051

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  The variation of amino acids during the brewing process of litchi wine at different fermentation temperature were studied by high performance liquid chromatography(HPLC).The results showed that the lychee juice and litchi wine both contained 14 kinds of amino acids,such as alanine,threonine,valine,glutamic acid,serine,and so on.Among them,L-alanine was the main amino acid and its content reached 1139.682 mg/L and 341.049～412.161 mg/L in lychee juice and litchi wine respectively.During the dynamic brewing process of litchi wine at different temparature,the contents and types of free amino acids were varied with different trend.Different storage way had different impact on types and content of amino acid.Fermentation temperature influenced free amino acid content of litchi wine,and 12℃ was better than 15℃.The amino acids contents of litchi wine fermentated at 15℃ changed obviously and unsteadily,and contained more amino acids that influenced the flavor.
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  Volatile Flavor Compounds of Chestnuts and Puffed Chestnut Products

  Wang Wen-yan , Liu Ling , Wu Na , Zhang Xiao-lei

  Food and Fermentation Industries. 2012, 38(05): 197-205. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.012

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  The volatile flavor compounds of chestnut powder,boiled chestnut and three puffed chestnut products were determined by HS-SPME-GC/MS.Sixty eight kinds of volatile flavor compounds were identified.Four kinds of pyrazine(methylpyrazine,2,3-dimethyl pyrazine,2-ethyl-6-methyl pyrazine,2,6-dimethyl pyrazine),five kinds of furans(2-pentyl furan,γ-Butyrolactone,2-furfuryl alcohol,2,5-dihydro-3,5-dimethyl-2-furanone,2(3H)-Furanone,5-butyldihydro-) as well as one kind of aromatic substances(Benzaldehyde) were initially identified as important aroma impact compounds.Chestnut aroma enhanced after cooking.Different puffing significantly influence aroma compositions of puffed chestnuts crisps.The aroma substance composition of extruded chestnut crisps and boiled chestnut are quite similar.A lot of 2,4-di-tert-butylphenol,which has paste flavor was generated in microwave puffing chestnut crisps.Volatile components of fried puffed chestnut crisps were the most complex which contained more aldehydes substances.
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  Comparative Study on the Changes of Aromatic Compounds of Fresh Truffles and Their Fermented Wine

  Liu Yun, Kan Huan, Zhang Hong-fang, Dong Chun-yan

  Food and Fermentation Industries. 2012, 38(05): 206-208. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.052

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  The aromoatic compounds of fresh truffles and their fermented wine were extracted by solvent extraction and analyzed by GC-MS.Their relative contents were determined by area normalization.The results showed that 35 and 57 peaks were separated from fresh truffles and their fermented wine respectively,and 20 and 47 of aromatic components were identified,which accounted for 54.45% and 95.33% of the total peak areas.The main aroma components with higher relative content in fresh truffles were alcohols compounds and aldehydes compounds.The main volatile substances in fermented wine were alcohols,esters,and acids.The aldehydes compounds nearly disappeared after fermentation.This experiment laid the foundation for the further research and development of truffles.
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  2005 Optimized the Condition of Simultaneous Distillation and Extraction Technology for Zanthoxylum Essential Oil

  Luo Kai , , Zhu Lin , Kan Jan-quan , Huang Xiu-fang

  Food and Fermentation Industries. 2012, 38(05): 209-212. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.026

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  The influence factors of solvent,raw material granularity,extraction time on simultaneous distillation extraction method were studied by single factor experiment.The results showed that there was the best as extraction solvent,because the chromatographic peak showed more information and is relatively less toxic,the extraction rate was 8.2%;when Zanthoxylum particle size was 40 mesh,the extraction rate reached to 9.4%.The best extracting time was 3 h,Zanthoxylum essential oil extraction rate was 9.5%,when use ultrasonic for 5min as the assistant treatment,Zanthoxylum essential oil extraction rate could reach to 12%,and chromatographic peak showed more information.The experiment provided a good foundation in further research on zanthoxylum.
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  Study on Purification of Glucosamine by Ion Exchange

  Liang Fang , Liu Long , Li Jiang-hua , Hua Zhao-zhe , Du Guo-cheng , Chen Jian

  Food and Fermentation Industries. 2012, 38(05): 213-217. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.053

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  The fermented broth of restructured E.coli as raw materials was used to extract glucosamine by ion exchange method.The effects of extraction conditions on glucosamine extraction were studied,and cation exchange resin 001 x 8 was selected.The affecting factors and dynamics properties of absorption of glucosamine by this resin were investigated.The optical conditions were: pH 2.2,temperature 30 ℃,elution with 0.7 mol/L of ammonium sulfate solution;Chromatography column Ф1 cm x 10 cm,sample amount 192 mL,injection velocity 3.19 BV/h,elution velocity 3.8 BV/h.Under those conditions,adsorption rate reached to 95% and the elution rate was up to 98.35%.
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  Research on Gelatin Extraction from Tilapia Skin with Hydrogen Peroxide

  He Hong, Liu Xiao-ling, Jiang Yuan-xin, Sheng Jin-feng

  Food and Fermentation Industries. 2012, 38(05): 218-222. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.054

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  The effect of H2O2 concentration,extraction temperature,extraction time on the yield and viscosity of tilapia skin gelatin extraction were studied by one-factor-at-a-time experiment and Response Surface Methodology(RSM).Results showed that the optimum conditions were: H2O2 concentration 0.07mmol/g,extraction temperature 53℃ and extraction time 4.6 hour.Under these conditions,the gelatin yield and gelatin viscosity were 87.71% and 8.90(mPa.s),respectively.
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  Optimization of Total Hesperidin Extraction from Citrus Peel by Response Surface Methodology and Its Scavenging Activity on Free Hydroxyl Radial

  Huang Fang , Zhou Hong, Chen Hua , Fu Qing-quan

  Food and Fermentation Industries. 2012, 38(05): 223-227,231. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.055

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  Four factors including ethanol concentration,solvent to material ratio,extraction temperature and extraction time were studies on the yield of hesperidin from the citrus peel by using single factor analysis method.Then a four factor,three-level Box-Behnken central composite design(CCD) coupled with response surface analysis(RSM) was applied in optimization of the extraction.It was found that the optimum extraction conditions were: ethanol concentration 71%,solvent to material ratio 22∶ 1(mL/g),extraction temperature 70℃ and extraction time 2.5 h.Under the optimized extraction conditions,hesperidin extraction yield was 4.82%.The research on anti-oxidation properties showed that the extracted hesperidin had scavenging activity on free hydroxyl radical.
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  Study on Extraction cAMP from Jujubes and Its Quantitative Determination

  Zhang Ming-juan , LI Wei , Pang Xiao-ming , Wang Feng-juan

  Food and Fermentation Industries. 2012, 38(05): 228-231. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.027

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  The cAMP content is abundant and stable in jujubes,and is the highest in animals and plants tested so far.This paper used the method of ultrasound and water bath extraction to study the effect of three factors(time of ultrasound,concentration of alcohol,solid-liquid ratio) on the extraction rate of cAMP.The result showed that solid-liquid ratio was the main influencing factor,ultrasonic time,concentration of alcohol was then followed.The best extraction process of cAMP was : solid-liquid ratio 1∶ 25,solvent concentration15%,ultrasonic time 20min.The paper also used high performance liquid chromatographic to determine cAMP content in eight kinds jujubes,and it showed that chaoyangyuanzao had the highest(375.61μg/g) content,1-zaocuiwang had the lowest(46.01μg/g) content.
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  Effect of Peroxide Bleaching Pretreatments on Xylan Extraction of Sugarcane Bagasse

  Zhou Yu-heng, Qin Xiang-xiang, Cai Ai-hua, Chen Hai-shan, Shen Yu-yi, Zhang Hou-rui

  Food and Fermentation Industries. 2012, 38(05): 232-235. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.056

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  The effect of peroxide bleaching on xylan extraction,including the extracted amount from the solid residue,purity and whiteness was studied.The results suggested that the method with pretreatment using alkali peroxide or peracetic acid is more efficient than that of direct extraction.The best results were obtained with alkali-hydrogen peroxide pretreatment following by alkaline extraction.A final brightness of 83%,purity of 87%,and yields of 22% was obtained.Study also showed that alkali-hydrogen peroxide increased the broken points in polymers and facilitated xylan releasing.No significant difference in sugar composition was observed by FT-IR spectra detecting.Alkali hydrogen peroxide pretreatment did not show obvious increase in the purity of product.The basic component and IR spectra from different treatment were very similar.
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  Extraction Technology and Content Determination of Coenzyme Q_(10) in Peanut

  Wang Gai-ling , Song Rui-wen, Tao Zhi-jie , Sun Xiao-xia

  Food and Fermentation Industries. 2012, 38(05): 236-239. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.028

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  Peanut contains coenzyme Q10,the content of Q10 was detected by HPLC.The effect of different conditions by using ultrasonic cell-break method for extraction was systematically studied.The results showed that the size order of influence by four factors on the extraction rate was: extraction power > extraction time > duration of radiation each time > ratio of material to liquid.The power extraction and extraction time had significant effect on the extraction rate of coenzyme Q10.The optimal condition for coenzyme Q10 extraction was as follows: 400W,extraction time: 15min,duration of radiation: 6.0s/5,ratio of solid to liquid : 1∶ 6.Under this condition,the coenzyme Q10 extraction rate was 92.4ug/g.