25 October 2012, Volume 38 Issue 10

    

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Food and Fermentation Industries
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  The Effects of Precursor and Carbon Feeding Stagey on L-Proline Production by Brevndimonas diminut JNPP-NSS

  Li Hui, Zhao Shi-jie, Dou Wen-fang, Shi Jin-song, Xu Zheng-hong

  Food and Fermentation Industries. 2012, 38(10): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.007

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  Fed-batch fermentation conditions of Brevndimonas diminut JNPP-NSS for L-proline production were studied.The results showed that the synthetic concentration of the L-proline was improved under the conditions as follows: the initial precursor glutamic acid concentration was 50 g/L,the optimal original glucose concentration was 100 g/L,the glucose was fed with 3.0 g/(L·h) at 35 h,and the total glucose concentration was 120 g/L.As a result,the concentration of L-proline increased to 54.40 g/L with a yield of 0.45 g/g.
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  Screening and Identification of Bacteriocin-producing Lactic Acid Bacteria from Tibet Fermented Milk Products

  Chen Zhi-lan, Tian Fa-yi, He Jian-qing, Yang shuang, Li Xiao-wei, Yang Ji-xia

  Food and Fermentation Industries. 2012, 38(10): 6-11. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.018

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  Thirty seven lactic acid bacterial strains were isolated from Tibet traditional fermented milk products,and were identified to species level through physiological and biochemical characterization,as well as 16S rRNA sequence analysis method.The result showed that out of 39 isolates,37 were assigned to lactobacillus genus,including Lactobacillus casei(16),Lactobacillus paracasei(7),Lactobacillus plantarum(4),Lactobacillus fermentum(2),L.delbrueckii subsp.bulgaricus(2),Lactobacillus helveticus(1),and Lactobacillus diolivorans(3).Two strains were assigned to Leuconostoc genus.Cell free supernatant of seven L.casei and L.paracasei strains showed significant antimicrobial activity against 3 indicator pathogenic bacteria.All isolated strains had no antimicrobial activity against fungi.The possibility of organic acid or H2O2 action as antimicrobial components was eliminated by experiments.The antimicrobial components were inferred to be bacteriocin because the antimicrobial activity disappeared after cell free supernatant was treated with proteinase.
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  The Expression of Cutinase with the Mixed Carbon Source Induced in the Recombinant Yeast

  Cai Yan-qiu, Qu Lin, Lin Juan, Du Guo-cheng, Kang Zhen, Wang Miao

  Food and Fermentation Industries. 2012, 38(10): 12-16. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.008

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  In the present study,we cloned the tfu gene encoding cutinase from Thermobifida fusca.To accomplish the secretion of cutinase,α-factor signal peptide was added at the N terminal of cutinase.After successfully construction of the recombinant strain,the effects of concentration of galactose and induction mode were deeply analyzed.Moreover,we investigated the effects of different combinations of mixture of carbon source on the production of cutinase.As a result,raffinose was proved to be much more active than other sugars applied for overexpression of cutinase.The results achieved herein would provide an alternative for cutinase production and its potential application.This would be more attractive in the food and pharmaceutical industry.
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  Cloning and Expression of Endoglucanase Gene from Aspergillus oryzae giF-10 and Characterization of Recombinant Enzyme

  Han Xue-yi, Wang Chun-mei, Chen Hui

  Food and Fermentation Industries. 2012, 38(10): 17-22. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.009

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  Using primers designed from the sequence of endoglucanase CelB gene(GenBank Accession No.: D83732.1) from Aspergillus oryzae,endoglucanase eg was amplified through PCR with Aspergillus oryzae giF-10 genomic DNA as template.The Aspergillus oryzae giF-10 endoglucanase eg gene was inserted into the yeast expression vector pPICZαA,then the pPICZαA-eg plasmid was electroporated into yeast competent cells of X33 host strain and a lot of positive transformants were obtained.Hydrolysis cycle tests proved that the gene could be expressed successfully.The SDS-PAGE showed that the molecular weight was about 65 ku.In the condition of shake flask culture,fermentation conditions of yeast expression engineering strain were optimized.The results showed that the optimal concentration of methanol induction was 0.75%.After five-day induction culture with 1L flask,it reached the highest activity 120 U/mL.The optimal pH and temperature of the recombinant enzyme were pH 4.0 and 45 ℃,respectively.In the range of 30~45 ℃ and pH3.4~6.9,it could maintain more than 70% of the highest endoglucanase activity.
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  Structure and Activities of Glucomannan Produced by a Bacterial Strain

  Zhao Li, Fan Fang, Huang Ju-yan, Meng Lei, Pang Wei-jian, Jiang Xiao-lu

  Food and Fermentation Industries. 2012, 38(10): 23-28. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.010

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  Gas Chromatography test indicated that Pseudomonas fluorescens PGM37 exocellular polysaccharide(EPS) was composed of mannose and glucose by the ratio 1∶ 1.Infrared showed that the polysaccharide was β-D-pyranoid configuration without any other substituents.After specific degradation by enzyme,gradation by different multiples of alcohol,and then detection by LC-ESI-MS,the EPS structure was deduced to be β-D-Glcp-(1,4)-β-D-Manp-(1,4)-β-D-Glcp-(1,4)-β-D-Manp.Moisture absorption and retention capacities of EPS were investigated by testing the change of water.The moisture retention ability of the EPS was found to be similar to glycerol and only a little inferior to hyaluronic acid(HA).The effects of EPS to remove hydroxyl free radical,DPPH? free radical and resistance to lipid peroxidation were determined by the methods of the Fenton reaction system,DPPH·system and colorimetric method,respectively.The results showed a dose-response relationship between EPS scavenging capacity and EPS concentration.The EC50 of scavenging free radicals were 7.44 mg/mL,16.76 mg/mL,17.18 mg/mL,respectively.Pseudomonas fluorescens PGM37 EPS has significant antioxidant activity in vitro experiments.
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  Enzymatic Synthesis of Amylodextrin from Sucrose

  Li Tian, Zhou Xing, Xu Jin, Xu Xue-ming, Jin Zheng-yu

  Food and Fermentation Industries. 2012, 38(10): 29-34. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.019

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  Sucrose phosphorylase and glucan phosphorylase were chosen to synthesize the amylodextrin and the process conditions were optimized in this paper.Using sucrose as substrate and phosphate as buffer,the reaction was catalyzed by sucrose phosphorylase to produce the intermediate product glucose-1-phosphate which was determined by liquid chromatography-mass spectrometry.Based on the above system,the synthetic reaction using maltotetraose as primer was catalyzed by glucan phosphorylase to produce amylodextrin.The degree of polymerization of the product contained in the system was determined by high-performance anion-exchange chromatography.The optimal conditions including enzyme concentration,time,pH and temperature were determined by mono-factor experiment.The results indicated that the optimum conditions of the reaction which using sucrose phosphorylase as catalyst to produce glucose-1-phosphate were as follows: enzyme concentration 4.0 U/mL,reaction time 4 h,pH 6.5,temperature 40℃;and conditions of reaction which using glucan phosphorylase as catalyst to synthesis amylodextrin were as follows: enzyme concentration 5.0 U/mL,reaction time 4 h,pH 4.5,temperature 40℃.
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  Study on Enzymatic Synthesis Conditions of Galactooligosaccharides

  Chen Zhen-zhen, Zhang Tao, Jiang Bo, Miao Ming, Mu Wan-meng

  Food and Fermentation Industries. 2012, 38(10): 35-39. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.011

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  This investigation focused on the conditions influencing the enzymatic synthesis of galactooligosaccharides(GOS).The GOS yield was analyzed by HPLC and used as experimental index.This article had evaluated the influences of the type and concentration of the buffer solution,the initial lactose concentration,the reaction temperature,enzyme dosage,pH and reaction time on the yield of GOS.The results showed that the optimal conditions for the enzymatic synthesis of GOS were as follows: 0.1 mol/L,pH 7.0 Na2HPO4/NaH2PO4 as buffer solution,the initial lactose concentration of 45%(w/v),the reaction temperature of 55℃,enzyme dosage of 20 U/g lactose and reaction time of 12 h.Under these conditions,the maximum GOS yield was achieved 44.5%.
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  Growth and Tolerance of Acetobacter pasteurianus Ap2012

  Xu Qing-ping, Li Hui-shuai, Liu Rui-feng, Xu Rui

  Food and Fermentation Industries. 2012, 38(10): 40-43. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.012

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  Growth and tolerance of Acetobacter pasteurianus were mainly studied in this paper.Growth of Acetobacter pasteurianus Ap2012 on different carbon sources and its tolerance to ethanol,glucose,acetic acid and NaCl were determined.Ap2012 could utilize glucose and alcohol as carbon sources and produced acetic acid.Glycerol,fructose,sucrose,and sorbitol could be used as good carbon sources.Ap2012 couldn't grow well when mannitol was used as a carbon source.Growth of Ap2012 could be inhibited by 12.4% ethanol.Acetic acid conversion ability of Ap2012 was inhibited by 15.8% ethanol.Both the growth and acetic acid conversion ability of Ap2012 were inhibited by 300g/L glucose or 15g/L NaCl.Growth of Ap2012 was inhibited by 42 g/L acetic acid.It showed that Ap2012 had good tolerance to high content of sugar and alcohol,and bad tolerance to acetic acid and NaCl.
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  The Effect of Salt Osmotic Pressure on the Production of Erythritol Through Fermentation of Candida magnoliae SK25.001

  Tian Liu, Zhang Tao, Jiang Bo

  Food and Fermentation Industries. 2012, 38(10): 44-46. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.020

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  Candida magnoliae is one of osmophilic yeasts and can produce erythritol.This research focused on the best carbon source,the best nitrogen source,the best ratio of carbon to nitrogen and the effect of NaCl and KCl to study the effect of osmotic pressure on the production of erythritol through fermentation.The results indicateed that glucose and yeast extract were the best carbon resource and nitrogen resource respectively.The best ratio of carbon to nitrogen was 20:1.Under such conditions,the conversion efficiency of erythritol reached 14.2%.After addition of various concentration of KCl or NaCl into the medium,we found that the cell growth rate was decreased with the increasing concentration of KCl or NaCl.The highest yield of erythritol was obtained at 0.4mol/L KCl or 0.3mol/L NaCl,which were 18.4g/L and 17.4g/L respectively.If the concentration of salt was expressed by osmotic pressure,the yield of erythritol decreased as the osmotic pressure increased.The high osmotic pressure inhibited the cell growth.
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  Effects of Flaxseeds Gum on the Quality of Carrageenan Emulsified Sausage

  Wang Xia, Wang Peng, Zhou Guang-hong

  Food and Fermentation Industries. 2012, 38(10): 47-51. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.021

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  Quality difference between emulsified sausage with different amount of flaxseed gum and with 0.2% carrageenan was evaluated by weight lose,water-evaporation rate,texture and sensory.The effect of flaxseed gum added in 0.2% carrageenan emulsified saussage was also studied.Result showed that with increasing of flaxseed gum amount,the weight lose during cooking was decreased and even lower than the one with carrageenan;Juiciness and flavor of the sausage with flaxseed gums were better than that of carrageenan,while the texture was in the opposite.Cooking weight lose in the mixture of carrageenan and flaxseed gum significantly decreased(P<0.01).The water-evaporate showed no significantly difference,the hardness was significantly decreased(P<0.05).When carrageenan and flaxseed gum ratio was 4∶ 3,the sausage was juicy and springiness was better,and little texture difference(P>0.01) with 0.2% carrageenan sausage.Results also showed that the interaction between flaxseed gum and carrageenan increased oil-holding capacity of sausage.
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  Study on the Formation Conditions of Inulin Gels by Different Inulin Average Molecular Weight

  Liu Yan-jia, Zou Dong-xu, Cai Xi-tong, Li Zheng, Lu Ming-chun

  Food and Fermentation Industries. 2012, 38(10): 52-56. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.022

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  Inulin was separated by different sizes,then the influence of different treatment on preparing inulin gels with different average molecular weight by heating-cooling method was investigated.Ethanol was used in step-by-step separation to separate inulin into 9 grades.The separation was also identified by SephadexG-50 gel column.The average molecular weight of each grade was measured by viscometer.Molecular weight,temperature and concentration of the inulin on the gel formation were studied.The average molecular weight in each grade was the same.The larger the molecular weight was,the easier a gel formed.If it was less than a certain weight,gel could not be formed.With temperature increasing,the gel became more and more difficult to form.Too high or too low temperature had negative effects on gels' formation.When temperature gets to 70℃,the concentration for forming a gel became the least.With the increasing of concentration,the temperature range increased.The temperature range gets to the widest when inulin concentration was 35%.
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  The Effects of Environmental Factors on Phenylethylamine and Tyramine-production by Enterococcus faecium

  Lu Shi-ling, Li Kai-xiong, Xu Xing-lian, Li Rui-ting, Ma Yu-xia, Li Bao-kun

  Food and Fermentation Industries. 2012, 38(10): 57-62. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.023

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  Environmental factors such as pH,oxygen content,temperature,addition of NaCl and sugar and effects of amines-productive dominant bacteria on biogenic amines were studied in order to find out production mechanism of phenylethylamine and tyramine by Enterococcus faecium.The results showed that the growth rate and production ability of phenylethylamine and tyramine-production of Enterococcus faecium were inhibited at initial pH 5.00,and production ability of phenylethylamine and tyramine-production was lower at aerobic environment than that at anaerobic ones.Temperature,pH,addition level of NaCl and sugar had significant effect on growth rate of Enterococcus faecium and the effect of pH and temperature was higher by four factors quadratic rotation experiment.There were significant interactional effect of pH and temperature on production of phenylethylamine and tyramine.There were significant interactional effects of addition level of pH and temperature on production of phenylethylamine and tyramine and the effects were also increased with the increase of temperature.
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  The Comparison of Antioxidant Activity of Phenols in Oat After Germination by Chemiluminescence Method

  Fu Xiao-yan, Wu Qian, Sui Yong, Xie Bi-jun, Sun Zhi-da

  Food and Fermentation Industries. 2012, 38(10): 63-69. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.024

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  Oat seeds were soaked and germinated.Phenol compounds from non-germination oat,the grain of 6d,the bud of 6d and the root of 6d were extracted and purified.Antioxidant activities of purified products from different parts were studied.The results indicated that the purified products from non-germination oat,the grain of 6d,the bud of 6d and the root of 6d showed strong radical scavenging activity in various antioxidant assays.The IC50 of O-2· scavenging effect were 0.952 mg/mL,0.702mg/mL,3.248mg/mL,1.060mg/mL respectively.The IC50 of ·OH scavenging effect were 8.80μg/mL,3.31μg/mL,13.69μg/mL,11.68·g/mL respectively.The IC50 of H2O2 scavenging effect were 10.97μg/mL,8.64μg/mL,13.05μg/mL,9.61μg/mL respectively.The antioxidant activity of oat grain was increased to a certain extent during oat germination,while the antioxidant activity of oat bud was lower than oat grain and root.
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  Effect of Heat-treatment on the Properties of Egg Yolk

  Su Yu-jie, Yang Xin-yu, Zhou Di, Yang Yan-jun

  Food and Fermentation Industries. 2012, 38(10): 70-75. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.025

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  The influence of different heat treatments(59,62,65,68℃,0~9min) on the composition,solubility,emulsifying properties and free sulfydryl content of egg yolk plasma and granules were studied.Results showed that γ-livetin in egg yolk plasma and part of high-density lipoprotein(HDL) in egg yolk granules denatured during heat treatments.The effect of heat treatments on the solubility of egg yolk plasma was more significant than egg yolk granules.The influences on emulsifying properties of egg yolk plasma and granules by moderate heat treatment were not significant.When egg yolk plasma and granules were treated at 68℃ for a long time,the emulsifying activities were significantly decreased and emulsion stabilities were increased.No regular variations of free sulfydryl content of egg yolk plasma and granules were found during heat treatment.
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  Encapsulation of Fish Oil in β-Cyclodextrin

  Su Yang, Kuang Li-xue, Zhou Jin-xing, Pan Zhong-li, Feng Xu-qiao,

  Food and Fermentation Industries. 2012, 38(10): 76-80. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.013

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  The microencapsulating technology parameters for fish oil encapsulation was studied.β-Cyclodextrin was selected as wall material to microencapsulate fish oil extracted by dilute alkali method.The results showed that the optimum processing parameters were: the ratio of fish oil toβ-cyclodextrint 1∶ 7,stirring time 2h,mixing temperature 45℃ and 0.15g of emulsifiers Tween 80.The embedding rate,and efficiency of the fish oil microcapsule were 90.75% and 89.34%,respectively.A typical columnar structure of microcapsule was observed by scanning electron microscope.
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  Preparation of Low Molecular Weight Soluble Soybean Polysaccharide by Hydrogen Peroxide with Ultrasonic Treatment

  Wan Zhen-zhen, Gao Wen-hong, Zeng Xin-an

  Food and Fermentation Industries. 2012, 38(10): 81-85. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.026

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  In order to prepare low molecular weight soluble soybean polysaccharide,the process of degrading macromolecular SSPS was investigated by three methods including ultrasonic,hydrogen peroxide oxidation and hydrogen peroxide with ultrasonic treatment.It was found that hydrogen peroxide with ultrasonic treatment had a better effect for preparing low molecular SSPS.The experiments of single factor and orthogonal design for SSPS degradation were subsequently performed.The results showed that,under the fixed ultrasonic power of 100 W,the optimal SSPS degrading conditions were hydrogen peroxide concentration 8%,temperature 70 ℃ and time 1.5 h.Thus the molecular weight of SSPS was degraded from 1.6×105 to 1.09×104.
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  Study on the Effects of Dough Rheological Properties Improver by Response Surface Methodology

  Yang Dan, Ma Hong-xiang, Geng Zhi-ming, Yao Jin-bao, Yao Guo-cai, Zhang Xu, Zhang Ping-ping, Zhang Peng, Yang Xue-ming

  Food and Fermentation Industries. 2012, 38(10): 86-90. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.027

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  Different amounts of wheat gluten,guar gum and modified starch were added into the flour Ningmai 15,and the dough's farinograph and extensograph were analyzed.The effects of these improvers on rheological properties of dough were evaluated by comprehensive weighted score in response surface analysis.There were interactions between every two improvers.The order of effects of improvers on comprehensive weighted score was: wheat gluten>modified starch>guar gum.The optimum blending ratio was as follows: 1.4% of wheat gluten,1.5% of guar gum,and 2.2% modified starch.Under the optimum condition,the predictive and real values for comprehensive weighted score were 0.869 and 0.856,respectively,with the relative standard deviation of 1.5 %.The results indicated adequate amounts of improvers could improve the quality of flour f Ningmai 15 significantly.
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  Study on Clarification Effects of Chitosan on Sour Cherry Juice

  Zhang Yuan-yuan, Wang Bao-gang, Feng Xiao-yuan, Ji Shu-juan, Li Wen-sheng, Zhang Kai-chun

  Food and Fermentation Industries. 2012, 38(10): 91-95. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.028

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  The clarification treatment of sour cherry juice using chitosan as clarifying agent was studied.Based on single-factor experiments,Box-Behnken experimental design was used to explore the clarification effects of chitosan amount,reaction time and temperature on sour cherry juice.The optimal operation conditions were: chitosan amount 0.6 g/L,reaction time 35 min,temperature 44℃.Under these conditions,the turbidity was 0.37 NTU,soluble solid content was 12.0% and pectin was not detected.
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  Studies on Fermentation of Jerusalem artichoke Juice by Beneficial Lactic Acid Bacteria and the Flavor Compounds of Fermented Jerusalem artichoke Juice

  Li Xin, Dong Ying, Cheng Xin, Liu Chong-wan

  Food and Fermentation Industries. 2012, 38(10): 96-100. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.014

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  Jerusalem artichoke possesses abundant inulin,high content of potassium and low content of sodium.The main nutritional compositions of Jerusalem artichoke from diverse varieties and regions were analyzed.The main purpose of this study was to investigate the growth of four lactic acid bacteria(Lactobacillus plantarum,Lactobacillus casei,Lactobacillus acidophilus,Lactobacillus brevis) on Jerusalem artichoke juice and the production of flavor compounds in these bacteria.Growth rule,low-temperature survivability of lactic acid bacteria in Jerusalem artichoke and the major flavor compounds of fermented Jerusalem artichoke juice were considered in this study.In this research it was found that four lactic cultures grew well on the Jerusalem artichoke juice,and the viable cell counts of lactic acid bacteria reached 109CFU/mL.Jerusalem artichoke juice that was fermented by beneficial lactic acid bacteria had a good flavor,the main flavor compounds were diverse due to the different species of lactic acid bacteria.Although the lactic cultures of fermented Jerusalem artichoke juice gradually lost their viability during cold storage,the viable cell counts of these lactic acid bacteria still remained at 108CFU/mL after 4 weeks of refrigeration at 4℃.The results of this study showed that Jerusalem artichoke juice was a potential substrate to be used for healthy beverage.
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  Optimization of the Process of Corn Beverage from Extruded Corn

  Xie Xiao-song, Tang Bing-xue, Qiu Feng-ti, Cao Dong-xu, Zhang Liang

  Food and Fermentation Industries. 2012, 38(10): 101-105. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.029

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  To explore the optimal conditions of corn beverage from extruded corn,the pretreatment technology,and optimization of the saccharification reaction temperature,pH,and the ratio of material to water were determined by response surface methodology.The results showed that the extruding treatment shortened the corn beverage processing,lower the energy consumption and increased the production efficiency.The optimal conditions were: reaction temperature 60℃,pH value 4.6,the ratio of material to water 6 mL/g.Under the above condition,the ultimate reduced sugar content of extruded corn reached to 0.58 g/g.
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  Research on Jet Impingement Drying for Mushrooms

  Xiao Xu-lin, Gao xiao-li, Li wen-feng, Jin Huan-huan

  Food and Fermentation Industries. 2012, 38(10): 106-110. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.030

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  In this test,the heat pipe and jet impingement technology was applied together to explore drying process of fresh mushrooms through the single factor experiment.Test index——rehydration ratio,sensory evaluation and energy consumption changes for the trial were used to determine the optimum drying process parameters(drying temperature,wind velocity,height of nozzle to material).The results show that optimum parameters of the drying mushrooms process were: temperature 60℃,wind speed 40km/h and the height of the nozzle to material 115mm.
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  Research on Comprehensive Fuzzy Evaluation of Cultured Pseudosciaena crocea's Flavor Sensory Quality

  Weng Li-ping, Wang Hong-hai, Chen Fei-dong, Dai Zhi-yuan

  Food and Fermentation Industries. 2012, 38(10): 111-114. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.031

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  In the paper,the flavors of cultured large yellow croaker under different boiling conditions were analysed.Their smell,taste,color and texture were observed and then some statistical analyses were carried out through the fuzzy mathematics method.The results showed that the optimum condition was boiling the fish in 100℃ water for 5 min,which will extract the flavor substance well,and the weight of the quality factors distribution were 0.15 for color,0.26 for fragrance,0.36 for taste,and 0.23 for tender degrees,respectively.
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  Anti-listerial Inhibitory Lactic Acid Bacteria Isolated from Sausage in Xinjiang

  Wang Jun-gang, Liu Cheng-jiang, Li Yu-hui, Guo An-min, Han Dong-yin, Li Kai-xiong

  Food and Fermentation Industries. 2012, 38(10): 115-119. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.032

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  The natural microflora of sausage at the end of shelf-life are lactic acid bacteria.Some of these bacteria display an ability to inhibit other pathogenic micro-organisms.Eight batches of sausage from shihezi,Karamay and tacheng were collected at retail.Packs were stored at 4℃ and examined for chemical and microbiological characteristics at purchase date and at expiration date.pH,water activity and salt content were similar among all these products.There was a consistent pattern in the development of the microflora on sausage.The initial level of LAB was low on freshly produced sausage(102 CFU/g).At the end of the stated shelf-life,these micro-organisms represented mainly by Lactobacillus spp.attained 107 CFU/g while Enterobacteriaceae counts were consistently lower(105 CFU/g),which indicated that lactic acid bacteria had relatively competitive advantage.L.monocytogenes was not found in any sample.Forty-one percent of isolated LAB strains exhibited inhibitory ability against Listeria innocua in a plate assay.A majority of the inhibitory effects were non-bacteriocinogenic,but these lactic acid bacteria still had a competitive advantage for the storage of the sausage.
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  The Breeding of the Rennet High-producing Strain from Bacillus subtilis and Studies on Conditions for Microwave Irradiation

  Mei Lin, Chen Fang, Kan Rui, Xu Peng

  Food and Fermentation Industries. 2012, 38(10): 120-122. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.015

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  After the strain of Bacillus subtilis was treated with Microwave Irradiation,a high rennet activity strain was obtained.Rennet activity produced by BsB1.1 reached 516.12U/g,which was increased by 29% compared with original strain.The tests of microwave irradiation conditions showed that the optimal time was 4min and the optimal power was 450 W.
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  A Character of the EU Hop Supply for the World Beer Brewing Sector

  Martin Pavlovic, Viljem Pavlovic, Gu Fang-hong

  Food and Fermentation Industries. 2012, 38(10): 123-127. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.033

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  This article is based on authors' research results,activities within the International Hop Growers' Convention(IHGC)and a review of the literature available.It aims at giving an overview of the EU hop industry structure,production characteristics and its economic position within the world beer industry.The results demonstrate that the production structure in the hop industry sector varies greatly across EU countries.Furthermore,the structure is changing due to a market-driven structural adjustment aimed at being more competitive.The number of farms growing hops in the main hop-producing countries in the EU declined significantly during the 2000-2008 period.As a result,the average farm size increased in almost all EU member states.The rate of specialization of hops farms is generally increasing.Hop farmers are stepwise becoming entrepreneurs,trying to achieve a farm size that creates production more lucrative.
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  Progress in the Analysis of Polycyclic Aromatic Hydrocarbons in Aquatic Products

  Sun Run-xia, Ke Chang-liang, Lin Qin, Shi Feng-qiong

  Food and Fermentation Industries. 2012, 38(10): 128-133. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.034

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  The increasing water pollution draw consumer's eyes on the quality and safety issue of aquatic products.In the review,we summarized the analytical methods of PAHs for aquatic products basing on extraction of PAHs from the matrix,clean-up procedure,detection and quantification by analytical instrument,and discussed merits and demerits of each in their routine application of monitoring programs.It was emphasized on sample pretreatment methods such as soxhlet extraction(SE),ultrasonic extraction(UE),microwave assisted extraction(MAE),accelerated solvent extraction(ASE),matrix solid-phase dispersion(MSPD),supercritical fluid extraction(SFE),etc.and detection techniques contained gas chromatography(GC),gas chromatography coupled to mass spectrometry(GC/MS) and high performance liquid chromatography(HPLC).Finally,the future development trends of analytical methods of PAHs in aquatic products were prospected.
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  The Influence of Microbial Enzymes on the Quality of Fermented Meat Products

  Wang Min, Li Meng-lu, Ge Qing-feng, Wu Man-gang, Wang Zhi-jun, Yu Hai

  Food and Fermentation Industries. 2012, 38(10): 134-139. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.035

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  The quality characteristic of fermented meat products was closely related to the function of microbial enzymes,and protease and lipase could degrade protein and fat to produce several small molecules which had a significant influence on the quality.Moreover,transglutaminase,catalase,and nitrate reductase also gave assistance to the formation of the quality of products.This review was about the relationship between the micirobial enzymes and the degradation of protein and fat in fermented meat products.
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  The Research Progress of Sweet Potato Flour Processing Technology

  Cheng Li, He Ji-wen, Gu Zheng-biao, Hong Yan, Li Zhao-feng

  Food and Fermentation Industries. 2012, 38(10): 140-145. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.036

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  Sweet potato flour was made by drying of fresh sweet potatoes,then grinding to sweet potato powders.It has a promising market because it kept the original flavor and nutrition of sweet potatoes.This paper summarized the critical techniques of sweet potato flour production including peeling,color protection,reducing the content of free starch and drying.The purpose is to develop sweet potato flour industry.
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  Recent Advances in Key Technologies of Cereal Beverage

  Hou Zhan-qun, Wen Jian, Wu Yi-min, Qian Ying-yan, Gong Shu-li*

  Food and Fermentation Industries. 2012, 38(10): 146-150. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.038

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  Recently,cereal-based beverages received great attention due to its unique flavor and nutritional value.The recent progress in the preparation of cereal beverages was reviewed,and the main factors affecting the stability of cereal beverage was also discussed.At last,the main problems and the prospective of cereal beverages were discussed.
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  Research Status of Radiation Preservation Technology in Meat and Meat Products

  Liu Jun-xuan, Su Xia, He Yan-jin, Wang Hua

  Food and Fermentation Industries. 2012, 38(10): 151-154. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.040

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  A brief description of theory and characteristics of the irradiation preservation technology was given in the paper.A detailed overview of the effect of the irradiation preservation technology on meat and meat products was given,including carbohydrate,protein,fat,other nutrients and sensory quality.Also it summarized the safe and the future development of the irradiation preservation technology.
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  SDS-PAGE Electrophoresis and Fluorescence Spectroscopy to Analysis Chinese Date Honey Protein

  Deng Jian-jun, Yang Hai-xia, Cheng Ni, Wang Bi-ni, GAO Hui, Cao Wei

  Food and Fermentation Industries. 2012, 38(10): 155-158. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.003

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  In this paper,SDS-PAGE electrophoresis and fluorescence spectroscopy were used to analysis Chinese date honey(CDH) protein.It is shown that there were significant differences on protein content of CDH from different areas.For example,the protein content of CDH in Jiaxian was the highest(1468.18 μg/g),whereas that in Fuping was the lowest(719.03 μg/g).The main protein bands of CDH in different areas in Shaanxi were little difference.However,the protein bands of CDH from different province showed highly significant difference,with specific protein bands.Meanwhile,the maximum peak and intensity of CDH protein fluorescence from difference areas have significant differences,indicating significant differences on protein composition and structure of CDH.
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  Determination of Taurine in Takifugu obscurus by Pre-column Derivatization High Performance Liquid Chromatographic

  Wang Li-ya, Tao Ning-ping, Zhang Heng-jie

  Food and Fermentation Industries. 2012, 38(10): 159-164. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.004

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  A pre-column derivatization high-performance liquid chromatography(HPLC) method for the determination of taurine in Takifugu obscurus was developed.Taurine was derivatized with Ophthalaldehyde(OPA).The derivatives were separated on a reversed-phase XbridgeTM C18 column by a mobile phase by(A) methanol,(B) acetonitrile and(C) water(10/20/70).Sample size was about 20 μL,flow rate was about 1 mL/min and detection was done at 330 nm by ultraviolet detector.Results showed that the linear ranger of taurine was 5~30μg/mL,correlation coefficient R2=0.9991,the recoveries were 95.35%~98.19%,RSD=2.03~3.71%(n=3).The precision RSD = 0.51%(n=6) and the detection limit was1.14μg/mL.The method is simple,quick,specific,sensitive,repetitively and accurate.
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  Quantitative Analysis of Aroma Compounds in Rose Beverage with Headspace Solid Phase Micro Extraction and Gas Chromatography-Mass Spectrometry

  Jiang Wei, Su Hong-xia, Xue Jie, Cai Xu-dong

  Food and Fermentation Industries. 2012, 38(10): 165-171. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.005

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  Headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry has been applied for analysing 19 aroma compounds in rose beverage to optimize rose brewing technology.These compounds contained aromatics,terpenoids,terpenoid derivative,and alkanes.The optimization of HS-SPME combined with standard addition quantification was carried out.The correlation coefficients were from 0.9901 to 0.9995.The precision and recovery ranged from 0.88% to 15.21% and from 83.93% to 112.02%,respectively.The detection limit was from 0.02 to 13.32μg/L.It demonstrated that the method was a promising technique.5 rose beverages were determined.The results showed that the concentration of compounds were different in different samples.2-phenylethanol was the most abundant component.It accounted for 78.55%~ 96.03% with the concentration from 64318.00μg/L to 195203.47μg/L.The other major compounds were citronellol,methyl eugenol,eugenol,and geraniol,accounting for 0.21%~6.14% with the concentration from 170.01μg/L to 7005.90μg/L.The minor compounds were citronellyl acetate,nerol,rose oxide and nerolidol with the concentration from dozens of μg/L to 300μg/L.In addition,some terpenoids and alkanes were low with dozens of μg/L or even lower than 1μg/L because of their low water solubility.Statistical analysis indicated no significant difference among five rose beverage(P>0.05).Furthermore,the most similar beverages were No.2,3,and 5.
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  Determination of Methyl-mercury in Seafood by HG-AFS After Acidic Sulfhydryl Cotton Extraction

  Shi Qian-yu, Liu Li, Lin Jie

  Food and Fermentation Industries. 2012, 38(10): 172-175. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.006

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  Through the optimization and improvement of GB/T5009.17-2003,a method of hydride generation-atomic fluorescence spectrometry(HG-AFS)coupled with acidic sulfhydryl cotton extraction was developed for the determination of methyl-mercury in seafood.Hydrochloric acid containing Cu2+ was added to the sample and grounded evenly to extract methyl-mercury.After centrifugation,filtration,adsorption,the sample was eluted with the sulfhydryl cotton and detected by AFS and quantified by external standard.Under the optimized conditions,there was a good linear relationship between the fluorescence intensity and the concentration of methyl-mercury quality when the methyl-mercury was in the concentration ranged of 0 ~ 8.0μg/L.The average recoveries were between 97.0%~116.5%,the RSD were between 1.5%~3.0% and the detection limit of method was 0.1mg/kg.The method was quick,easy,less interference,low detection limit and suitable for the determination of methyl-mercury in seafood.
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  Determination of Phenolic Acids and Flavan-3-ols in Dry Cider of Both Fuji and Ralls Apples(Malus pumila Mill.)

  Jiang Zhi-qi, Wang Xiu-qin, Zhan Ji-cheng, Huang Wei-dong

  Food and Fermentation Industries. 2012, 38(10): 176-181. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.041

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  The fresh of Ralls apples(Malus pumila Mill.),Fuji and apple cider were selected as the test materials.The contents of phenolic compounds in apple juice and cider were determined by HPLC.The result indicated that there were 4 phenolic acids(Chlorogenic acid,Caffeic acid,Protocatechuic acid and p-coumaric acid) and 2 flavan-3-ols((-)-epicatechin and(+)-catechin) in apples and ciders.Contents of phenolic compounds in different varieties of apple juice and apple cider are significantly different.The total contents of phenolic compounds in Ralls apples and cider from Ralls apples were higher than that from the other two.The most important phenolic compounds were Chlorogenic acid and(-)-epicatechin.The flavan-3-ols with highest content was(-)-Epicatechin.The result indicated that the contents of all the phenolic compounds increased obviously during the fermentation,and phenolic compounds in ciders were more than that in apples.Contents showed an increasing trend of S-type.The increasing trend was first flat and then faster and then flat.
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  Optimization of Extraction Process of Aqueous-Enzyme and Freeze-Thaw Coupling Technique for Cyperus esculentus Oil

  Jing Si-qun, Aibaila Reheman, Zhang Yan-yi

  Food and Fermentation Industries. 2012, 38(10): 182-188. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.016

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  In order to improve the extraction efficiency and quality of Cyperus esculentus oil,three kind of oil extraction techniques such as solvent method,aqueous-enzyme method and aqueous-enzyme and freeze-thaw coupling technique were compared using gas chromatography/mass spectrometry(GC-MS) with oil-extraction rate and physical-chemical properties as index.A new preparation technology of Cyperus esculentus oil was developed using aqueous-enzyme and freeze-thaw coupling technique.The technological parameters of aqueous-enzyme and freeze-thaw coupling technique were optimized through single factor experiment and orthogonal test.The results showed that the most appropriate conditions in the process of enzymolysis were as follows: alkali protease and cellulose enzyme composite enzyme were adopted,ratio of material to solvent was 1∶ 7,enzyme amount was 2.5% of dried Cyperus esculentus powder weight,temperature was 70℃ and enzymolysis time was 4h,then it was frozen at-30℃,molten at room temperature,centrifugalized at 4 000r/min for 20min.Under these conditions,the oil extraction rate was up to 74.92%,which was higher than aqueous-enzyme method.The quality of oil obtained by aqueous-enzyme and freeze-thaw coupling technique was the best.The aqueous-enzyme and freeze-thaw coupling technique was regarded as the ideal extraction process of Cyperus esculentus oil.This paper can offer some reference for industrial production of Cyperus esculentus oil.
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  Study of the Extraction Condition of Onion Extracts on the Scavenging Activity of Nitrite

  Liu Xing, Chen Yi-lun, Zhang Xiao-dan, Yang Yang, Liu Xiao-ying, Zou Hui

  Food and Fermentation Industries. 2012, 38(10): 189-193. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.042

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  The scavenging activity of Onion Extracts on nitrite was investigated by single factor experiment and response surface methodology.Ethanol concentration,extraction temperature,extraction time and solvent volume on onion extraction were studied.The results showed that the order of the influence of the four factors on the scavenging activity of nitrite was: solvent volume,extraction time,extraction temperature and ethanol concentration.The optimal extraction process was: ethanol concentration 50%,extraction temperature 69.0℃,extraction time 40.7min and solvent volume 3.7mL/g.The scavenging rate of onion was up to 82.78% under the optimum condition.
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  Optimization of Microwave-assisted Extraction of Soluble Soybean Polysaccharides

  Chen Zi-han, Guan Xiao, Li Jing-jun

  Food and Fermentation Industries. 2012, 38(10): 194-198. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.017

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  Microwave extraction technology of soluble soybean polysaccharides(SSPS) from low-temperature soybean meal was optimized by response surface analysis.Based on the single-factor experiments,four independent variables(pH,ratio of water to raw material,time and microwave power) were chosen to design central composite rotatable experiments.Furthermore,the combination of four parameters for microwave extraction of SSPS was obtained.The experiment results showed that the optimum condition was: pH 6.4,ratio of water to material 5 mL/g,time 2min and microwave power 380 W5.Under the above conditions,SSPS yield was achieved 86%.The relative standard difference was only 0.44% between the actual and predictive value of SSPS yield.Hence,the RSA optimization is very effective for microwave extraction technology of SSPS.
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  Effects of Nano-SiOx Content on CO₂ Permeability Property of Chitosan Composite Membrane

  Zhang Hong, Wang Ming-li, He Yue, Mao Yu-tao

  Food and Fermentation Industries. 2012, 38(10): 199-203. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.043

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  Different amounts of nano-SiOx were added into chitosan composite membranes.The CO2 permeability property of these composite membranes were measured.Results showed that when the content of nano-SiOx of the composite films was 0.03 g/100mL,CO2 permeability property of the chitosan composite membranes was reduced by 67.30 % compared to the pure chitosan membranes.The diverse composite nano-SiOx/chitosan solutions were prepared.After receiving coating treatment with the solutions,Kiwifruits(Miliang NO.1) were stored under 63%~70% relative humidity at 20 ~ 22℃.The respiration,reducing sugar and titrable acidity were evaluated during the storage.When 0.03 g/100mL nano-SiOx were added and coated on the fruits,breathing peak appeared on the 13 day,which was 7 days delay compared to the no nano-SiOx of chitosan membranes.Reducing sugar and titrable acidity were significantly maintained.These results provided important information regarding the ripening physiology of kiwifruit and indicated that the storage life of fresh fruit was extended by edible coatings containing nano-SiOx.
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  Effect of Vacuum Pre-cooling Treatment on the Quality of Fresh-cut Kiwi Fruit

  Hu Shou-jiang, Li Bao-guo, Wang Hui-qing, Zhao Long, He Wen-jun

  Food and Fermentation Industries. 2012, 38(10): 204-207. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.044

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  In order to prolong the shelf of fruits and vegetables,the effect of vacuum pre-cooling treatment on the quality of fresh-cut kiwi fruit was studied.The results show that vacuum pre-cooling has a positive role in keeping the freshness of fresh-cut kiwi fruit compared with the control group.At the end of the storage(6 d),the comprehensive quality of fresh-cut kiwifruit stored at pre-cool temperature 2℃ was the best.The weight loss rate was 11.08%;the hardness change rate of the pulp and the core were 45.19% and 33.98%;The Vc content and Chromatic aberration(δEab) were significantly different with the control group.
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  Effects of Different Treatments on the Shelf Life of 'Hanfu'Apple After Cold Storage

  Cheng Shun-chang, Wei Bao-dong, Ji Shu-juan, Ren Xiao-lin, Zhang Bai-qing

  Food and Fermentation Industries. 2012, 38(10): 208-211. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.045

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  Effects of different treatments on storage characteristic of 'Hanfu' apple during shelf life after cold storage were investigated.Hanfu apple were treated with different thickness plastic package and different film package after 1-MCP treatment(0.75μL/L,20h).The results showed that 1-MCP treatment with MA package inhibited the respiratory rate and ethylene production rate,and delayed the peak value time of 'Hanfu' apple during the shelf life after cold storage(6 months).It also restrained the decline of fruit firmness and titratable acid content,delayed the raise of soluble solid contents.The increase speed of MDA and relative conductivity were postponed.The thickness of plastic package had no significant effect on the quality.Therefore,the results suggested that MA packaging combined with 1-MCP treatment has the potential to inhibit the physiology level and extend the shelf life of 'Hanfu' apple after cold storage.
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  Changes in Cell Wall Components and Cell Wall-degrading Enzyme Activities of Postharvest Eggplant Fruits During Softening

  Zhao Yun-feng, Lin Yu, Wu Ling-yan

  Food and Fermentation Industries. 2012, 38(10): 212-216. https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.046

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  Changes in cell wall components and cell wall-degrading enzyme activities of postharvest eggplant fruits during softening were investigated.The main results were as follows.Firmness of eggplant flesh constantly declined during storage.Water-soluble pectin(WSP) content continuously increased 12 days after storage,and followed by quickly decreasing.Covalent pectin(CSP),semicellulose and cellulose contents decreased progressively.Pectinmethylesterase(PME),polygalacturonase(PG) and cellulase(CX) activities firstly increased and then decreased,and respectively reached maximum when stored to 6,9 and 12 days.β-Galactosidase(β-Gal) activity maintained at a high level and did not change obviously during storage.Analysis of correlation showed that the degradation of CSP,hemicellulose and cellulose was closely related to softening of postharvest eggplant fruit.PG and CX played an important role in the process of eggplant fruit softening.