25 March 2013, Volume 39 Issue 03
    

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    Food and Fermentation Industries
  • Chen Gong, Zhang Qi-sheng, Yu Wen-hua, Song Ping, Liu Zhu
    Food and Fermentation Industries. 2013, 39(03): 1-4. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.022
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    Distributions of the Sichuan Paocai microorganisms were studied.The results showed that the lactic acid bacteria such as Leuconostoc mesenteroides,Lactobacillus plantarum,Lactobacillus brevis were dominant microorganisms during the Sichuan Paocai fermentation.In addition,characteristics of the collected Paocai microorganisms were also studied.
  • Zhang Qi, Li Wen, Lin Yan, Ma Hai-yuan, Wang Xin-ze, Kong Hai-nan
    Food and Fermentation Industries. 2013, 39(03): 5-11. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.009
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    Very high gravity(VHG) fermentation has a bright future as it can greatly increase the capacity of plant,decrease the labor costs and consumption of energy as well.However,the high concentration of substrate and end product exhibits severe inhibition on the performance of yeast during the process of VHG fermentation.The critical inhibition concentration was confirmed through the analysis and comparison of yeast growth and fermentation performance under different substrate or product concentrations in the fermentation process,while other parameters were controlled.According to the experiments,within the scope of the tested substrate concentration,the strain of yeast can produce up to 55g/L ethanol,and critical inhibition substrate concentration is 160g/L.The end product-ethanol is the primary factor inhibiting the fermentation.The yeast can tolerate the ethanol with concentration up to 70g/L at the beginning of fermentation,and endogenous ethanol shows greater impacts on yeast performance than exogenous one.
  • Zuo Zhi-han, Zheng Jin-hui, Zhao Hai-long, Li Yu-shan
    Food and Fermentation Industries. 2013, 39(03): 12-16. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.010
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    Streptomyces clavuligerus(S.clavuligerus) produces a number of β-lactam compounds,including clavulanic acid.An efficient procedure for creating clavulanic acid high producing S.clavuligerus mutant by using the polymerase chain reaction(PCR)-targeting system was described.PCR-targeting system was applied to mutate the lat gene of S.clavuligerus to obtain lat gene knocked-out,unmarked mutant S.clavuligerus lat:scar.Through PCR-targeting system to knock out the lat gene of S.clavuligerus,clavulanic acid of the mutant S.clavuligerus lat:scar was 2.8-fold to the original strain.This procedure allows repeated use of the same resistance marker for making multiple knock-outs in the same strain.This provides another efficient procedure for creating Streptomyces mutants.
  • Gao Hui, Dou Wen-fang, Lu Mao-lin, Xu Zheng-hong, Shi Jin-song
    Food and Fermentation Industries. 2013, 39(03): 17-21. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.011
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    The effect of different carbon sources used in the fermentation of Torula sp.on the formation and consumption of the by-product glycerol during the production of erythritol through was analyzed in this study.Results showed that glycerol could be synthesized through any carbon source,and it was consumed gradually in the middle and late phase of fermentation.The productivity of erythritol was higher with glucose than that with glycerol.Glusoe was determined as the best carbon sources.In order to improve the productivity of erythritol and tried to inhibit the formation of glycerol,a fed-batch process was designed.The result showed that when the initial glucose concentration was adjusted to 500 g/L in the production stage,253 g/L of overall erythritol was achieved and the productivity was 1.03 g/(L·h).But the content of glycerol was positively correlated with the content of carbon source and led the fermentation time greatly extended.Certainly,it is harmful to the fermentation.Based on the detection of the key enzymes in the glycerol formation and dissimilation process such as cytoplasm glycerol 3-phosphate dehydrogenase(ctGPD) and glycerol 3-phosphatase(GPP) and Mitochondrial glycerol 3-phosphate dehydrogenase(mtGPD),foundation for gene-knockout in the process of glycerol metabolism in Torula sp.B84512 was laid.
  • Guo Kai-min, Cui Xiao-ying, Zhang Da, Zheng Hui-jie, Wu Zhao-liang
    Food and Fermentation Industries. 2013, 39(03): 22-26. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.012
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    The fermentation technology coupling with foam separation was studied to relieve the inhibition of target product nisin during fermentation of Lactococcus lactis subsp.lactis ATCC 11454.Coupled operation conditions were determined by Orthogonal-designing experiments as follows: air velocity 40 mL/min,pH 5.75,and aeration duration 90 min.Under the condition,a minimal nisin inactivity rate(6.1%) was achieved.Based on the coupled experiments,fed-batch fermentation was conducted.The results showed that the total nisin activity(4 813 IU/mL) and production(3.37×106 IU) at the end of fermentation increase by 17.5% and 37.0% compared with those in the control group which were 4 813 IU/mL and 2.46×106 IU,respectively.These provided a promising method for industrial production of nisin.
  • Ye Li-Jun, Huang Xue-Song
    Food and Fermentation Industries. 2013, 39(03): 27-31. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.023
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    To discover the change pattern of L-Cysteine(L-Cys) in food processing,the optical rotation of L-Cys and L-Cystine(L-Cys-Cys) solution were determined under different pH and environment(H2O2 and NaHSO3).The results showed that,at room temperature and pH=3.0~8.0,the oxidation reaction of L-Cys followed zero order reaction and the rate constant was the smallest at pH 3.0,and the biggest at pH 4.0 and 8.0.Whether the solution is aerobic or not influenced the initial concentration of L-Cys,but would not have impact on its rate constant.H2O2 and NaHSO3,which are used as pro-oxygenic agent in L-Cys solution,could increase the oxidation reaction rate constant,to 9×10-6 mol/(dm3·h) and 2×10-6 mol/(dm3·h),respectively.So NaHSO3 could not be antioxidant for protecting L-Cys.L-Cys was thermal instability when heated above 60 ℃.
  • Li Yao, Xu Er-ni, Yang Xin, Hu Bing-bin
    Food and Fermentation Industries. 2013, 39(03): 32-37. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.013
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    In this paper,we focused on research of optimization conditions to convert colza oil into conjugated linoleic acid by Lactobacillus acidophilus.Through the single factor experiment,we determined the optimal reaction medium,medium concentration,pH,temperature,time and cell concentration.At the same time,the effect of different metal ions on linoleic acid isomerase activity was studied.On this basis,using Box-Benhnken central composite design and response surface method,we optimized and analyzed the technological design which consisted of time,pH,temperature,and cell concentration.When colza oil concentration was 7.5 mg/mL and the amount of lipase was 2mg/30mL,the optimal conversion process was as follows: time 25h,pH 6.5,temperature 36℃,cell concentration 40mg/mL,reaction medium was the 0.1mol/L citric acid-sodium citrate buffer solution.The optimal CLA yield could reach(230.12±7.52)μ g/mL.
  • Bao Hong-hui, Zhou Rui, You Sang-guan
    Food and Fermentation Industries. 2013, 39(03): 38-43. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.024
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    HMP-1 was isolated from Hypsizigus marmoreus fruit body and fractionated by ion-exchange chromatography.The carbohydrate content of HMP-1 was 99%.HMP-1 was proved to be homogeneous by high performance size exclusion chromatography(HPSEC).Their monosaccharide levels were significantly different,including the glucose content(67.36mg/g) and galactose content(33.36mg/g).The average molecular weight(Mw) of HMP-1 was(4 781±0.6)kDa and its radius of gyration(Rg) was(17.1±1.6)nm determined by HPSEC-MALLS-RI system.The backbone of HMP-1 was mainly glucose molecules connected with 1,4-glycosidic linkages which contained considerable amounts of galactose connected through 1,6-glycosidic linkages.Little cytotoxicity was apparent in cancer cell lines(AGS,DLD-1,HeLa) from the addition of these polysaccharides.However,they could enhance the proliferation of murine macrophage Raw264.7 cells and significantly stimulated Raw264.7 to release nitric oxide(NO),suggesting their potential immunomodulating activities.
  • Ma Ya-qin, Gao Rui-pin, Cui Jun, Zhao Guo-hua
    Food and Fermentation Industries. 2013, 39(03): 44-47. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.002
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    The influence factors of oat β-glucan on the adsorption of epigallocatechin gallate(EGCG) in vitro simulated gastrointestinal fluid were studied.The result showed that the oat β-glucan adsorption EGCG was more likely influenced by pepsin,trypsin,pH and EGCG concentration.The amount of EGCG adsorption increased if pepsin or trypsin was added to vitro simulated gastrointestinal fluid.The adsorption capacity of the β-glucan gradually increased with pH increasing in the simulated gastric fluid.In intestinal fluid,the capacity increased first and then declined with the pH increasing.The biggest adsorption capacity was at pH 6.5.With EGCG concentration increased,the response factors increased,so did the adsorption capacity of the β-glucan.
  • Zhong Chen, Huang Yi-wen, Jia Shiru, Dong Jian-jun, Hao Jun-guang, Li Qing-liang
    Food and Fermentation Industries. 2013, 39(03): 48-51. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.025
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    The method integrating principal component analysis(PCA) with back propagation(BP) neural networks was applied to predict the beer sensory evaluation.A total of 11 physicochemical indexes was extracted by PCA to eliminate linear relevance and then used as input.Sensory evaluation scores were used as output.BP neural network was established to model the beer sensory evaluation.Finally,sensory evaluation scores of 50 beers were predicted by this model.The experimental results showed that the maximum predictive relative error was 2.68%,suggesting that the methods integrating PCA with BP networks could precisely predict the beer sensory evaluation.
  • Guo Mo-ting, Xia Xue-jin, Huang Xue-song
    Food and Fermentation Industries. 2013, 39(03): 52-55. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.026
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    The photoisomerization of piperine solution were investigated by different irradiation conditions such as different time,wavelength and light source.Piperine and its isomers were determined by HPLC.The results showed that(1) piperine and its isomers inter-converted and achieved dynamic balance after irradiated for a certain period of time.(2)The effect of piperine radiated at 365 nm on photoiaomerization was higher than that of 254 nm.(3) The lost of piperine were almost the same when piperine were irradiated with different light sources.UV light benefited the format of chavicine and isopiperine,while sunlight helped more isochavicine being formatted.These results could provide a reference for studying the stability and the retention rate of piperine.
  • Zhu Gui-lan, Tao Si-yuan, Tong Qun-yi
    Food and Fermentation Industries. 2013, 39(03): 56-60. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.027
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    The rheological and gel properties of different combination of gellan and xanthan gum mixture were studied,and the interaction mechanism was discussed.The results shown that the viscoelasticity,the storage modulus G′ and loss modulus of G″ increased with the increasing of the proportion of xanthan gum.Adding xanthan gum can improve gel elasticity,cohessiveness and water holding capacity.These results shown that the two polymers mixture may form two separate gels and penetrating through one another at the same time to form a new network structure.
  • Liu Jin-xiu, Chen Wei, Li Jin, Cheng Fang
    Food and Fermentation Industries. 2013, 39(03): 61-66. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.003
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    In order to increase the isoflavone content in fermented soya beans and improve the antitumor properties,soya beans were fermented by protease-producing strains Bacillus subtili D2 and β-glucosidase producing strain Bacillus subtili U35 through single and multi-strain fermentation.The contents of isoflavone were measured by HPLC.The relationship between isoflavone content and the antitumor properties was also analyzed.LLC cells were cultured to logarithmic growth time,and the isoflavone with different concentrations were added into the media.After the culture of 24h,48h,72h and 96h,the inhibiting rates of isoflavone to LLC cells were measured by MTT method.The morphological changes of the LLC cells were observed by fluorescence microscope.The results showed that isoflavone aglycones content of D2U35 multi-strain fermented soya beans were enhanced greatly,with 2.38 times(101.95 μg/mL) and 1.25 times(35.48 μg/mL) higher than that of D2 and U35 fermented soya beans,respectively.D2U35 fermented soya beans could also inhibit LLC cells,with 15.79% and 7.02% higher than that of D2 and U35 feimented soya beans,respectively.The multi-strain fermentation D2U35 not only improved the isoflavone aglycones content,but also improved the antitumor properties.The inhibition capacity of Isoflavone aglycones to LLC cells was higher than those of total isoflavones content and glycoside isoflavone.
  • Yang Xian-qing, Ding Li, Ma Hai-xia, Li Lai-hao, Cheng Lin-li
    Food and Fermentation Industries. 2013, 39(03): 67-72. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.028
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    The quality of the grass carp surimi gel was improved by response surface method.The gel strength of surimi and the whiteness of surimi were chosen for the response value.On the basis of single factor experiment,cassava modified starch,konjac flour and egg white protein powder were selected as response factors.Box-Benhnken design and response surface analysis experiments,along with the multi-linear quadratic regression were applied to obtain the optimized parameters.The best processing conditions were: cassava modified starch 19%,konjac 0.60 % and egg white protein powder 4.50%.The actual gel strength of surimi was 2330.68 g·cm and was very closed with the theoretical prediction value of 2352.57 g·cm(the probe diameter is 11.3mm).The whiteness of surimi was also very closed with the theoretical prediction value of 73.72.
  • Li Li-jie, Chai Chun-xiang, Lu Xiao-xiang, Guo Mei-juan, Ren Rui-juan
    Food and Fermentation Industries. 2013, 39(03): 73-76. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.029
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    The textural properties,TVBN,drip loss and sensory scores of shrimp samples(Penaeus vannamei Boone) were studied during partially frozen storage.The results suggested that the TVBN,drip loss increased with the extension of storage time;Hardness,springiness,shear force and chewiness gradually increased then declined,while adhesiveness increased as well as gumminess decreased in the whole storage.According to the result of TVBN and sensory score,textural properties could be used to estimate quality changes of the shrimps during partially frozen storage.
  • Liu Hui-xing, Chi Hai, Yang Xian-shi, Li Xue-ying, Wang Yu
    Food and Fermentation Industries. 2013, 39(03): 77-82. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.004
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    Effects of different freezing temperature(-18℃,-23℃,-28℃,-40℃ and-50℃) on the quality changes of Antarctic krill were researched by testing the indexes of water-holding capacity(WHC),salt-soluble protein,freezing rate,Ca2+-ATPase activity,cutting force,sensory evaluation and tissue section.WHC,salt-soluble protein,Ca2+-ATPase activity,sensory evaluation and cutting force all decreased,muscle tissue changed dramatically.The results indicated that the quality changed greatly when frozen at-18℃,-23℃ and-28℃.The quality of Antarctic krill maintained better at(-40℃ and-50℃).
  • Liu Ya, , Lan Yu-xue
    Food and Fermentation Industries. 2013, 39(03): 83-88. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.030
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    Ostrea rivularis was cooked and soup was analyzed.The scent and taste characteristics with different boiling time(20min,40min,80min,120min) were compared by e-nose and e-tongue,and the comprehensive flavor of four soups was evaluated by sensory evaluation and chemical index.The results of electronic noses and electronic tongue indicate that the flavor profiles of four soups were quite different.The smell and taste of 80min soup showed different from other three samples.The result of sensory evaluation showed that 80min-sample was the best one on its taste and smell.The result of the correlation analysis of taste components and sensory evaluation indicated that the flavor has significantly positive correlated with the contents of sumami amino acids.
  • Hou Zhan-qun, Gong Shu-li, Liu Ling, Li Guo-ming, Hu Rui-lian, Li Chen-yue
    Food and Fermentation Industries. 2013, 39(03): 89-93. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.014
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    Functional oils are important natural oils with lots of health-beneficial functions,but their instability to light,heat and oxygen limit their wide applications.Microencapsulation can improve their stability.The progress in the research on microencapsulation of major functional oils is reviewed in the paper.At last,the stability and evaluation methods of functional oil capsules are also discussed.
  • Qin Bin-yu, Zhu Ge-bin, Fang Hui-ying, Zong Hong, Sun Jin, Gong Xing-hui, Lou Xiao-xiao, Zhu Ge-jian
    Food and Fermentation Industries. 2013, 39(03): 94-97. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.031
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    Protein,calcium and phosphate salts enriched in the abandoned pork bones can't be digested and absorbed easily.In this study,the co-culture of Bacillus subtilis and Plants lactobacillus were performed on the preparation of pork bone pastes to improve the contents of functional small molecule protein or polypeptide,soluble calcium and strengthen the function of fermentated bone pastes.The protein hydrolysis degree and the contents of umami amino acid and soluble calcium with double bacterium fermentation were higher than that with single bacterium fermentation,and reached 42.4%,2.01mg/mL,1.16mg/mL,respectively.Double bacterium in pork bone pastes enhanced the content of soluble calcium and produced various proteases which hydrolyzed proteins adequately.This work provides a basis for the further development of pork bones.
  • Huang Hao, Hu Shan, Luo Hua-jian, Liang Wei-qu, Cheng Shi-li, Li Yan-fang, Xu Cong
    Food and Fermentation Industries. 2013, 39(03): 98-100. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.032
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    Fermentation wastwater reuse of Lactobacillus paracasei R8 was investigated in 7.5L bioreactor and 100L bioreactor.The result demonstrated that the fermentation wastwater of Lactobacillus paracasei R8 could be reused once in 7.5L bioreactor,and the result could be scaled up to 100L bioreactor.In 100L-scale fermentation,wastwater reuse could save medium cost by 8% and save water by 43% compared with conventional approach.
  • Shen Yao-yao, Liu Chun-feng, Li Yong-xian, Li Qi
    Food and Fermentation Industries. 2013, 39(03): 101-105. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.033
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    Effect of the micro-membrane on theoxidation and anti-oxidation level of beers during the practical production was studied.The result showed that the content of aging substance-aldehyde and the TBA value decreased by 4.11% and 2.13% after coarse and fine filtration in the closed environment respectively,which made a lower aging degree and a more fresh taste.Compared to diatomite filtration,the process of microfiltration will not introduce transition state metal ions.The anti-oxidation substance SO2 mainly influenced the lag time of ·OH with R2 of 0.8961.Content of SO2 after membrane filtration increased,which extended the lag time.At the same time,anti-oxidation substance polyphenols could slow down the ·OH generation rate.The polyphenols could be retained during the membrane filtration process with the DPPH clearance rate dropped by 5.70%.So,free radical generation rate of beer increased and the anti-oxidation level beer decreased.
  • Liu Gao-mei, Ren Hai-wei
    Food and Fermentation Industries. 2013, 39(03): 106-110. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.034
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    The method of mixed acid hydrolysis was used to produce xylose from distiller's grains(DG),and the structural changes of DG during the production of xylose were investigated with X-ray diffraction(XRD) and scanning electronic microscopy(SEM).In order to improve the yield of xylose,the key parameters including temperature,mixed acid concentration,solid-liquid ratio and acid hydrolysis time were investigated by means of orthogonal test.The optimal levels for the highest yield of xylose were obtained under the conditions of temperature of 110℃,solid-liquid ratio of 1∶ 12(g∶ mL),mixed acid concentration of 1.5%,time of 145 min.The yield of xylose reached 61.24% under optimized conditions.Studies on the structure of DG during the production of xylose showed that the lignocellulosic structural changes undergone by acid hydrolysis were obvious.The disruption of lignocellulosic structure resulted in the increasing surface exposure and porosity of acid hydrolysis residues.The crystallinity of acid hydrolysis residues was increased by comparison of DG,as a result of the degradation of hemicellulose and the amorphous region of cellulose.
  • Mei Ying, Huang Qing-de, Deng Qian-chun, Yang Jin-e, Zhao Chun
    Food and Fermentation Industries. 2013, 39(03): 111-114. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.015
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    The microbial fermentation methods were employed to detoxify flaxseeds.The L9(34) orthogonal array was adopted in the experiment.The results showed that the optimum parameters were as follows: Saccharomyces cerevisiae,CICC 31077,fermentation time was 72h,inoculation amount was 3%,fluid-solid was 50%,and fermentation temperature was 28℃.The degradability of cyanogenic glycosides was 76.91% under these conditions.It was propitious to exploit linseed meal for functional food.
  • Wu You-zhi, Liu Bao-lin
    Food and Fermentation Industries. 2013, 39(03): 115-119. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.035
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    Bread dough was stored in a domestic refrigerator(-18℃,no-vitrification storage) and ultra-low temperature refrigerator(-88℃,vitrification storage),respectively.The texture of dough was analyzed after 0,7,30,90 days of storage,and the specific volume of bread was also measured.The results were shown as follows:(1) Viscosity and ductility of dough during no-vitrification storage increased at first and then decreased dramatically.Elasticity and elastic recovery ratio of dough during no-vitrification storage decreased fast.(2) Viscosity and ductility of dough during vitrification storage decreased at first and then increased slowly.Elasticity of dough during vitrification storage decreased slightly,while the elastic recovery ratio unchanged during the storage.(3)The changes of bread specific volume were similar to the changes of dough elasticity.So bread specific volume could be better reflected by the elasticity of the dough.Storage by vitrification could reduce the reaction rate of the recrystallization,the large ice crystal formation,and the gluten network damage of dough during storage.Storage by vitrification could also reduce the water activity in the dough and the rate of moisture migration to prevent over-hydration of the starch.
  • Hong Feng, Wang Zhi-geng, Mei Lin, Xue Xiu-heng
    Food and Fermentation Industries. 2013, 39(03): 120-124. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.016
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    A strain XC-1 with high milk-clotting activity was isolated from the merchant cheese.Using the physiological and biochemical identification and 16S rDNA sequencing,XC-1 was identified as Bacillus subtilis.It was the first time that N+ Ion beam implantation was applied for mutagenesis of Bacillus subtilis.Using XC-1 as parent strain,the mutation experiment showed that the dose of 2.08×1015 ions/cm2 with the power of 20 keV was optimal for mutagenesis of Bacillus subtilis and a mutant strain XCYB-6 was screened.The milk-clotting activity of XCYB-6 reached 2181.82 SU/mL and was 65.63% higher than that of the parent strain.Meanwhile the proteolytic activity of XCYB-6 was 2.53 U/mL.The ratio of milk-clotting activity to proteolytic activity reached 862.38.The pass-generation(six generations) test indicated that XCYB-6 had good genetic stability.
  • Xu Cai-rong, Yan Zhen-zhen, Zhu Chuan-he
    Food and Fermentation Industries. 2013, 39(03): 125-128. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.017
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    In the paper,the effects on Phaffia rhodozyma TY-I-8 caused by two different mutation agents of Ultrasonic and LiCl were investigated.The results of the experiments indicated that the mutation technology of ultrasonic-LiCl was one of the most effective techniques for the improvement of Phaffia rhodozyma.The optimum mutation time of Ultrasonic was 60min.The appropriate mutation concentration of LiCl was 0.2%.A mutant strain UL-2 with a better genetic stability and higher astaxanthin yield was gained by ultrasonic-LiCl complex mutagenic and reasoning method of diphenylamine.The production of astaxanthin was 856.72μg/g that was enhanced by 289.42% compared with that of the initial strain.
  • Hou Ya-wen, Yi Hua-xi, Yang Yan-yan, Zhang Lan-wei, Ma Fang
    Food and Fermentation Industries. 2013, 39(03): 129-133. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.036
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    The method used to screen class IIa bacteriocin-producing lactic acid bacteria has changed from the traditional agar diffusion to rapid and high through-put technology as the appearance of novel bacteriocin.The advantages and disadvantages of agar diffusion,turbidometric assay,bio-fluorescence method and PCR-based protocol were discussed.It will provide new ideas to screen and develop of bacteriocin from lactic acid bacteria.
  • Ying Jie-qi, Ye Xing-qian, Sun Yu-jing
    Food and Fermentation Industries. 2013, 39(03): 134-140. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.037
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    Pleasant aroma of freshly squeezed orange juice is a complex mixture of volatile compounds.Fresh juice is unstable and thermal processing can reduce enzyme and microbial activity.However,thermal processing will reduce concentrations of some juice volatiles and induce off-flavors or their precursors.The chemicals are produced in the processing such as 4-vinylguaiacol,p-cymene,and carvone.Butane-2,3-dione,guaiacol and 2,6-dichlorophenol are microbial contaminants.The paper briefly introduced the different active aroma compounds of orange juice,especially emphasized the aroma compounds changes in the processing,packaging,storage,and microbial contamination.The problems during the research and possible researching fields are also proposed.
  • Hu Guo-zhou, , Hu Peng, , Chen Guang-jing, , Wang Hui, , Kan Jian-quan,
    Food and Fermentation Industries. 2013, 39(03): 141-146. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.038
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    The enzymes in food have positive and negative influences on the food quality,and it's particularly important to control the activity of the enzyme in food processing.Conventional thermal processing is the most widely used process technology in the food industry to ensure the safety and quality of the products.Recent years,novel thermal processing techniques has become a new method in food processing,which can inactive the enzymes in food effectively.The principle,impact factors and the application of microwave inactivation of enzyme in food were reviewed in this paper.Moreover,the prospects were also introduced.
  • Yang Qiao-mu, Xie Chun, Yan Bo-wen, Wang Yi-fei
    Food and Fermentation Industries. 2013, 39(03): 147-152. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.039
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    Essential oils,categorized as GRAS,are considered much safer than chemical materials.During the food preservation,application of essential oils can reduce the negative influence on food caused by chemical antimicrobial agents.Essential oil vapors have inhibition activities against a number of bacterias,fungi and yeasts strains without direct contact with foods.The main active compositions of essential oil vapor are monoterpenes and aldehydes.The mode of action may be their hydrophobic effects on the cells.Furthermore,combinations of essential oil vapors and food packaging can improve the discolouration and aroma caused by the vapor while having the antimicrobial effects on food.Negative air ions not only improve the essential oil vapor's antimicrobial efficiency,but at high concentration it can also inhibit the activity of microbials.Thus,the combination of essential oil and NAI will exhibit remarkable antimicrobial effects and has minimal impacts on food quality during storage.
  • Chen Hui-juan, Li Rui-li, Tong Hua-rong
    Food and Fermentation Industries. 2013, 39(03): 153-157. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.040
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    After several heating processing,most of the tea aroma lost and part of the aroma compounds transformed,which caused low aroma and poor flavor.Therefore,we not only avoided aroma loss in the instant tea processing,but we also recycled and reinforced the aroma and flavorings.This paper describes five aspects to improve the instant tea aroma,including the reverse osmosis membrane technology,β-cyclodextrin(β-CD),enzymatic,aroma backfill and other flavoring incense technologies.
  • Li Heng, Sun Xia-bing, Lu Zhen-ming, Wang Song-tao, Shen Cai-hong, Xu Zheng-hong, , Shi Jin-song
    Food and Fermentation Industries. 2013, 39(03): 158-162. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.041
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    The volatile constituents in the pit muds from different parts of Luzhou Laojiao cellar with 50 years were detected and analyzed.Gas chromatograph-mass spectrum(GC-MS) coupled with head-space solid phase microextraction(HS-SPME) were employed.65 volatile compounds were identified,mainly were esters,alcohols,acids,aldehydes,ketones and phenols.There were only small differences in the compounds of alcohol,aldehyde,ketone and phenol between the cellar wall mud and the bottom cellar mud,while significant discrepancies in acids and easters.Hexanoic acid,butyl hexanoate and hexyl hexanoate were the characteristic components in the cellar wall mud,while methyl caproate in the bottom cellar mud.
  • Hu Peng, Hu Guo-zhuo, Chen Guang-jing, Suo Hua-yi, Kan Jian-quan,
    Food and Fermentation Industries. 2013, 39(03): 163-166. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.042
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    The aim of this work was to describe the development of biogeninc amines and nutritional components in the preparation of Yongchuan koji.Biogenic amines were determined by HPLC.Water content,total acidity and amino acid nitrogen were detected.The results showed that water content was decreased from the initial 46.85% to 33.75%.The content of total acid and amino nitrogen were increased at first and then decreased in the process of natural koji-making.The dynamic change pattern of biogenic amines was as follows: typtamine and phenylethylamine were up to 53.59mg/kg and 52.02mg/kg,respectively.The contents of histamine was decreased from 18.49mg/kg to 0mg/kg.Tyramine was increased to 20.57mg/kg,and then decreased.The content of putrescine was slowly increased.The contents of other types of biogenic amines did not change significantly in the process of natural koji-making.The contents of eight biogenic amines were all lower than 60mg/kg.The sum of eight biogenic amines corresponded with the content of amino nitrogen.
  • Li Qiu-yang, Ma Shi-liang, Lv Lv-sha, Han Yue, Zhang Hui-yuan
    Food and Fermentation Industries. 2013, 39(03): 167-170. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.006
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    Established a specific,sensitive and stable detection method for pathogenic genes of Vibrio parahaemolyticus(VP).Methods The detection specificity,sensitivity and reproducibility of fluorescent PCR method established for the detection of pathogenic genes tdh,trh,and tlh of Vibrio parahaemolyticus were checked to verify the effectiveness of the method.The method was successfully applied to detect 6 standard strains and isolates of Vibrio parahaemolyticus without cross-reaction with other Vibrio and non-Vibrio strains.The detectable limits for three pathogenic genes were 6~43 CFU/mL for tlh,97~1 700 CFU/mL for tdh,1 100~4 000 CFU/mL for trh,respectively.The variation coefficient inside each of 20 repeating groups for these three genes were 0.96%~1.50%.The variation coefficient between groups was 2.70%~4.10%.The method is simple,specific,highly sensitive,and is capable of accurate,rapid,sensitive detection of Vibrio parahaemolyticus in aquatic products.
  • Luo Mei-zhong, Li Yuan-wen, Zheng Yan-jie, Li Yong-le
    Food and Fermentation Industries. 2013, 39(03): 171-175. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.001
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    A purge and trap(P&T) method coupled with gas chromatography/mass spectrometry has been developed for the determination of 35 volatile organic compounds(VOCs) in natural drinking water,including Trihalomethan,Halogenated benzene,Benzene,Toluene,Ethylbenzene,and Xylenes(BTEX),Polycyclic aromatic hydrocarbons.The threshold were ranged from 0.05 to 0.17 μg/L,the recoveries of the 35 compounds spiked at 5 μg/L were between 86.5% and 113% with RSD(n=6) 1.6%~6.1%.There were 44 samples from markets and 5 samples from water source collected and analyzed.There were 8 compounds including 1,2-dichloroethane,chlorodibromomethane,bromodichloromethane,bromoform,benzene,chloroform,1,2,4-trimethylbenzene,toluene detected from the water samples,the detectable rate of chloroform were 49%.All concentration results obtained were within the requirements of relevant regulation value.None of VOCs was detected from the samples.
  • Zou Ting-ting, Dou Ying, Wang Ying, Song Huan-lu, Pang Xiao-yi, Tao Fei-fei, Zhang Qiu-chen
    Food and Fermentation Industries. 2013, 39(03): 176-178. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.005
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    A method of starch category analysis was developed using Short-wave Near-infrared(NIR) spectroscopy.All 112 samples were obtained from different manufacturers of sweet potato starch,potato starch and corn starch.The Short-wave NIR models were established using mahalanobis distance discriminant,C-Support vector machine(C-SVM) and ν-Support vector machine(ν-SVM).The various different pretreated methods(multiplicative scatter correction(MSC),smooth,first-derivation and second-derivation of spectra data were applied.The results indicated that ν-SVM got the best results after MSC,smooth and first-derivation pretreatments.The correct ratio of the training set and the testing set is 100% and 100%.The results showed the method for simultaneous,non-destructive analysis in determination of starch category is reliable.
  • Fang Cong-rong, Yang Jie, Gao Jie, Zhao Kai, Yang Da-jin
    Food and Fermentation Industries. 2013, 39(03): 179-182. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.043
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    Trans fatty acids content and composition of 76 food products of 7 seven kinds of food were surveyed.This paper utilizes an internal standard(IS) to determine the content of trans fatty acids.The results showed that the contents of TFAs in 68% of samples were not higher than 0.3 g/100g,in 29% of samples were ranging from 0.3 to 2.0 g/100g,in 3% of samples were higher than 2 g/100g.In addition to rice crust and the puffed food,the main kind of TFAs was C18∶ 1t.The total content of C18∶ 1t accounted for 60%~96% of total TFAs.Conclusion Except a few foods,TFAs was widely present in most of foods with low levels.
  • Zhang Pei, Li Xin, Liu Yun, Liu Ye-wei, Luo Shan, Di Duo-long, Tang Yun-chang
    Food and Fermentation Industries. 2013, 39(03): 183-186. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.007
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    A HPLC method for rapid determination of four organic acids in Jiangshui was developed in this paper.Agilent ZORBAX SB-AQ column(250 mm×4.6 mm,5μm) was used at 30℃.The mobile phase was CH3OH∶ 0.01 mol/L KH2PO4(0.5∶ 99.5,pH=2.0).The flow rate was 0.6 mL/min and the detection wavelength was set at 210 nm.The injection volumes were 20 μL for each run.Based on the above optimizing chromatogram conditions,four organic acids,including tartaric acid,lactic acid,acetic acid and fumaric acid,were separated satisfactorily.The intra-day and inter-day precision(RSD%) for the analytes ranged from 0.6% to 1.8% and from 1.7% to 4.2%,respectively.The average recovery factors were from 81.0% to 116.0%.The results showed that developed method was successfully applied for the detection and isolation of four organic acids in Jiangshui.
  • Ren Hong-tao, Zhou Bin, Fang Lin-jiang, Qin Tai-feng
    Food and Fermentation Industries. 2013, 39(03): 187-191. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.044
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    In order to improve the quality and provide the guide to Yunnan black tea production,the changes of aroma constituents in Yunnan black tea during the process were determined by SDE/GC-MS.Results showed that essential oil of Yunnan black tea content reached the highest at the end of fermentation process.It significantly reduced after the drying.The significant differences of aroma components and contents were showed in different stages,the linalool,linalool oxide and α-terpineol contents decreased significantly,while benzaldehyde,phenylacetaldehyde,benzyl alcohol and phenethyl alcohol contents increased significantly at the end of process.Withering,fermentation and drying processes are essential steps in the formation of Yunnan black tea aroma.
  • Guo Gang-jun, Li Hai-quan, Xu Rong, Gao Shi-de, Liu Chang-fen
    Food and Fermentation Industries. 2013, 39(03): 192-195. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.008
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    Essential oil of pomelo leaf and flower was extracted by supercritical CO2 fluid extraction technology.Their compositions and relative contents were quantitatively determined by GC-MS with peak area normalization method.Results showed that sixty-one chromatogram peaks from essential oil of pomelo leaf were isolated,thirty-nine volatile compounds had been identified,which was accounted for 90.05% of total volatile compounds.The predominant volatile components were isospathulenol(21.36%),caryophyllene oxide(17.16%),β-caryophyllene(8.40%),α-copaene(2.07%),isoaromadendrene epoxide(2.01%).Forty-two chromatogram peaks from essential oil of pomelo flower were isolated,twenty-eight volatile compounds had been identified,which was accounted for 89.31% of total volatile compounds.The predominant volatile components were farnesol(19.02%),nerolidol(18.24%),borneol(6.60%),linalool(4.03%),nerol(2.57%).Twelve chemical components such as nerol,geraniol,geraniol acid,β-aryophyllene were both presented in pomelo leaf and flower,but with different contents.
  • Sun Lai-di, Gao Hua, Liu Kun, Sun Wei-hong, Xing Li-hong, Miao Jun-kui, Leng Kai-liang *
    Food and Fermentation Industries. 2013, 39(03): 196-201. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.045
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    To optimize extraction method of astaxanthin from Antarctic krill powder.Temperature,liquid/soild ratio,extraction time were selected as the independent variables.The yield of astaxanthin content was used as response value to study the effects of each factor as well as their interactions on the yield of the astaxanthin by central composite design.The predictive polynomial equations model was developed by design expert software.Response surface methodology was used to optimize the experimental conditions.The results showed that the optimum conditions of astaxanthin extraction were as follows:extraction temperature 51.41℃,liquid/soild ratio 63.13 mL/g,extration time 61.15 min,and the optimum astaxanthin content was 179.00 mg/kg.After experimental verification,astaxanthin content could reach 179.21 mg/kg.By studying the extraction and determination of astaxanthin in Antarctic krill powder,we selected an efficient and practical extraction and separation process.A simple,accurate determination of astaxanthin method was also established.
  • Hao Li-min, Lu Ji-ke, Ba Jian-ming, Cui Yan, Bai Bing, Jiang Yue-meng
    Food and Fermentation Industries. 2013, 39(03): 202-205. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.018
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    Extraction of glucosinolate from maca(Lepidium meyenii walp.) cultivated in Yunnan was investigated.With methanol as extraction solvent,the extraction yield of glucosinolate was optimized with single factor test followed by orthogonal experiment.The optimal extraction conditions with water batch were: solid-liquid ratio of 1∶ 50(g∶ mL),extraction temperature of 40℃ and extraction time of 12h.Under these conditions the glucosinolate extraction yield was 1.45%.The glucosinolate yield with ultrasound-assisted extraction at room temperature was 1.66% in 20min.Ultrasound-assisted extraction is an effective extraction process.
  • Jiang Min, Hu Xiao-jun, Lin Cai-xia, Liang Shu-yao
    Food and Fermentation Industries. 2013, 39(03): 206-209. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.019
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    In order to separate and purify flavones from litchi kernels,static adsorption behaviors of litchi kernel flavones on four kinds of macroporous resins were studied and the optimum kind of macroporous resin was screened.The adsorption performance of the proper macroporous resin for litchi kernel flavones was studied and the optimum parameters of adsorption were obtained.The results showed that HPD800 macroporous adsorbent resin was the best kind.The adsorption equilibrium time the resin was 10 h.According to adsorption isotherm experiments,Langmuir isotherm could better describe the adsorption balance process of flavones on HPD800 resin than Freundlich under 25℃.The regression equation was C/Q=C/434.78+1/1.35×434.78(R2=0.999 3),The correlation coefficient was r=0.999 7.The proper pH value of litchi kernel flavones adsorption was 5.0.The best conditions were as follow:flow rate 3.0 mL/min,concentration of litchi kernel flavones 30.81 mg/mL.
  • Deng Dan-wen, Yang Pei, Lv Jian-yao, Zhang Bin, Huang Gan-hui
    Food and Fermentation Industries. 2013, 39(03): 210-215. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.020
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    The study was to optimize the alcohol reflux extraction of myricetin from myrica rubra leaves.The selection of extraction factors was investigated on the basis of one-factor-at-a-time(OFAT) experiments.Then,the significance of each factor and interaction analysis of dependent variables and independent variables were studied according to a three-variable,three-level central composite design.The results showed that material/liquid ratio had an extremely significant effect on myricetin yield,volume fraction of alcohol significantly affect myricetin yield,whereas extraction temperature and extraction time had no significant effect on myricetin yield.Under the conditions of : extraction 1.5h at 84.86℃,with 82.09% alcohol assistance and liquid/material ratio of 12.82,the maximum myricetin yield was reached to 1.355%.
  • Xu Ding-qiao, Zhou Jian-jun
    Food and Fermentation Industries. 2013, 39(03): 216-221. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.03.021
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    In order to optimize acid extraction of black feather silky fowl.Method: Black feather silky fowl was used as raw material,hydrochloric acid hot reflux was applied in extracting silky fowl melanin.The melanin content was also determined.Three independent variables affected yield of melanin: extraction time,hydrochloric acid concentration and solvent/material ratio.On the basis of single factor experiment and the response surface methodology,the best conditions of extraction were determined.Then the mathematical regression model was used to predict the extraction yield of melanin.Result: The optical protocol was: 27% hydrochloric acid,extraction 6h,material to solvent ratio of 1∶ 2(g·mL-1).Under the above conditions,the extraction yield was up to 4.72%.The sample of melanin was processed by hydrogen peroxide oxidation treatment and tested by high performance liquid,the content was 76.20%.Conclusion: The hydrochloric acid hydrolysis method can be used in extracting the melanin of black feather silky fowl.