25 April 2013, Volume 39 Issue 04
    

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    Food and Fermentation Industries
  • Zhu Yuan-min, Zhou Peng-peng, Yu Long-jiang
    Food and Fermentation Industries. 2013, 39(04): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.013
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    The Vitreoscilla hemoglobin gene was expressed in Pythium to alleviate oxygen limitation and improve the yields of eicosapentaenoic acid during fermentation.Furthermore,the growth characteristic of recombinant strain was studied.We constructed an expression vector containing hemoglobin gene and transformed it into Pythium through the mediation of Agrobacterium LBA4404.We evaluated the effect of hemoglobin gene on growth of Pythium and biosynthesis of eicosapentaenoic acid in shake flasks.The results showed that the Pythium V1 containing hemoglobin gene was obtained and the hemoglobin gene was successfully expressed.Through the optimization of culture conditions,the biomass,lipid in mycelium and content of eicosapentaenoic acid in lipid of Pythium V1 respectively increased 4.8%,4.82% and 11.69% compared with the parental strain in shake flasks,and the yields of EPA was 1 004.96 mg/L.The expression of hemoglobin gene in Pythium could improve the yields of eicosapentaenoic acid,thus it showed a good application prospect to solve the problem about the low dissolved oxygen in high density fermentation of the filamentous fungi.
  • Hu Qing-ling, Yi Wen-ying, Zhao Mou-ming, Cui Chun
    Food and Fermentation Industries. 2013, 39(04): 7-11. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.018
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    Regarding wheat gluten as the object,we optimized the technology of HCl-deamidation to wheat gulten and compared the changes of protein recovery(PR) and hydrolysis degree(DH) of hydrolysates from deamidated wheat glutens after optimal deamidation with HCl and hydrolyzation with Pancreatin,flavor protease and alkaline protease.Furthermore,we analyzed the antioxidation through evaluation of the ORAC values of wheat gluten hydrolysates after enzymolysis by Pancreatin for 36h.Results showed that the optimal deamidation condition with HCl was 24% wheat gluten deamidated with 0.30mol/L HCl at 65℃ for 24 h.Under this condition,wheat gluten hydrolysates of Panceatin showed the highest PR and DH,which demonstrated the best hydrolysis efficiency.The PR and DH of hydrolysates from wheat gluten with high deamidation degree were higher than those of hydrolysates from wheat gluten with low deamidation degree.The evaluation of ORAC values indicated that ORAC values of hydrolysates from wheat gluten with high deamidation degree exceeded that of hydrolysates from wheat gluten with low deamidation degree.
  • Wang Hui, Tu Zong-cai, Ye Yun-hua, Liu Guang-xian, Li Chun-ping, Hu Yue-ming
    Food and Fermentation Industries. 2013, 39(04): 12-16. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.019
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    The influence of ultrasonic pretreatment on modified oyster peptide binding calcium capacity during oyster peptide process was studied.The structural characterization of the modified peptide chelating calcium was also studied using the spectra technologies.The results showed that the optimum processing of modified peptide were as follows: 80% of ultrasonic power,ultrasonic time of 10min,ultrasonic temperature 50 ℃,liquid-solid ratio 40:1.Under the above conditions,the quality score of calcium is 6.037%.FT-IR,UV and environmental scanning electron microscope(SEM) were used to study the characterization of the modified peptide and modified peptide calcium.FI-IR spectrum indicated that the carboxyl group can participate in the reaction to form carboxylate.UV spectrum indicated that the peptide and calcium chelate was formed by modified peptide and calcium through coordination bonds.SEM showed that microstructure of modified peptide and calcium chelate was similar to that of salt.
  • Liu Hong-xia, Han Zhi-nan, Jiang Yong-dong, Qu Yi, Li Da-peng
    Food and Fermentation Industries. 2013, 39(04): 17-21. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.020
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    Ethanol extracts of Xanthium sibiricum leaf and three biological antimicrobial agents(ε-poly lysine,nisin and natamycin) were investigated for their single and combined antibacterial activities against six common pathogenic microorganisms.Results showed that the combined treatments revealed remarkable synergistic and/or additive antibacterial activities against these six pathogens.Among them,the ethanol extracts of Xanthium sibiricum leaf and natamycin exhibited the strongest synergistic interaction in inhibiting Penicillium expansum(FICI = 0.375).Furthermore,this mechanism of antibacterial synergism might be attributed to their ability to enhance the permeability of cell membrane,and thereby facilitate the penetration and effective accumulation of natamycin in the bacteria,then cause the rupture of cell membrane,finally lead to the death of bacteria.
  • Yin Ya-hui, Ni Yu, An Wen-tao, Dong Ling, Zhao Chang-xin
    Food and Fermentation Industries. 2013, 39(04): 22-26. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.021
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    We investigated the influence of Maillard reaction on foaming capacity,foaming stability and hydrophobic property of foam-active protein in the process of kilning.Moreover,the changes of foam-active protein structure and molecular weight were identified and analyzed using infrared spectrum and electrophoresis technology.The results showed that the grafting degree of the protein enhanced with the increase of kilning temperature and the deepening of Maillard reaction degree in repeated experiments.Foaming capacity and stability as well as hydrophobic property were all increased.Maillard reaction between foam-active protein and sugar of malt were proved by infrared spectrum and electrophoresis pattern.
  • Zhang Li-he, Zhao Xiang-ying, Zhang Jia-xiang, Yang Li-ping, Liu Jian-jun
    Food and Fermentation Industries. 2013, 39(04): 27-31. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.022
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    The analysis results of the waste mother liquor during erythritol production showed that the solids contents were approximately 70%,the erythritol accounted for 30% of the solids contents,and the ash accounted for 20% of the solids contents,no glucose was detected.The HPLC results showed that there were two unknown sugar alcohol components in the mother liquor besides erythritol.This paper mainly discussed the feasibility of the recovery of erythritol from the waste mother liquor,and focused on the desalting effect on the mother liquor and its influence on the recoveries of erythritol.Based on the exchange capacity and adsorption characteristics,two best ion exchange resins,D315 and 001*7,were screened.After the decolorization of waste mother liquor,the series connection of double pillar was employed and the desalting rate could reach 98.5%.Finally,according to the vacuum distillation and crystallization,the recovery rate reached 47.3% and the purity could reach more than 99%.
  • Fang Xiao-di, Bai Wei-dong, Zhao Wen-hong, Qian Min
    Food and Fermentation Industries. 2013, 39(04): 32-36. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.023
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    The content of carbohydrates in Hakka mother wine was determined by high-performance liquid chromatography after pre-column derivation.And we also monitored the dynamic change of the carbohydrates during fermentation process.On that basis,we studied the influence of four factors including dosage of red koji,dosage of wheat koji,main fermentation temperature and main fermentation time on carbohydrates metabolism and the content of carbohydrates by the correlation analysis.Firstly,the results showed that the content of glucose was the highest during the fermentation process,followed by isomaltose and maltose,and the content of panose was the lowest,which was almost undetectable at the final post-fermentation stage.Secondly,the dynamic change trend of glucose,maltose and isomaltose were basically the same.At the main fermentation,their content decreased gradually as the fermentation carried out.And the content reached the lowest point after adding white liquor at the seventh day,and then gradually increased at the post fermentation stage,finally showed a slow upward trend.Thirdly,There was significantly positive correlation(P<0.01) between the content of isomaltose and four fermentation parameters.The content of isomaltotriose had a significant negative correlation(P <0.01) with dosage of red yeast and a significant positive correlation(P<0.01) with the other three parameters.There was a significant negative correlation(P<0.01) between maltose and these four parameters.There was a significant negative correlation(P<0.01) between the content of glucose and the dosage of wheat and main fermentation time.
  • Guo Wei, Fang Hui-ying, Zhu Ge-bin, Zong Hong, Zhu Ge-jian
    Food and Fermentation Industries. 2013, 39(04): 37-41. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.014
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    This paper was aimed to breed manganese ion(Mn2+)-resistance and high citric acid-yielding strain with mutation,and analyze its characteristics.A high yielding-citric acid and Mn2+-resistance strain was screened by ultraviolet(UV) radiation and nitrosoguanidine(NTG) treatment.The influences of Mn2+ concentration on the specific activities of key enzymes and respiratory pathway were investigated in the mutant strain during the citric acid fermentation.The citric acid production of the mutant UV-141 increased by 92.4% when it was cultured with glucose as the sole carbon source in shake flask fermentation.Compared with culture without Mn2+,the citric acid production and the maximum ratio of consumption rate of the mutant UV-141 increased by 107% and 16.7,respectively.The maximum specific activity of aconitase decreased by 15.8%,while the specific activity of NAD+-(NADP+-) isocitrate dehydrogenase maintained at a low level,which was in favor of the accumulation of citric acid.In addition,Mn2+ could weaken the decrease of citric acid,which was caused by the inhibition of alternative respiratory chain(AOX) in presence of salicylhydroxamic acid(SHAM).The citric acid production of the mutant strains was obviously higher than that of the wild strain.For the mutant strain,Mn2+ could promote glucose metabolism,decrease the specific activity aconitase,and weaken the influence of the SHAM on AOX pathway,thus lead to the abundant accumulation of citric acid.
  • Zhu Chun-mei, Yao Xin-kui, Meng Jun, Wang Jian-wen, Liu Zhi-an, Liu jia ;Li Zhi-jun, Ma Jun, Ren Hai-fan, Wei Li
    Food and Fermentation Industries. 2013, 39(04): 42-47. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.024
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    25 strains of yeasts were isolated from the natural fermented koumiss according to the colonial morphology and biological properties.The results of identification were as follows: 8 strains of Kluyveromyces marxianus,4 strains of Kluyveromyces lactis,1 strain of Saccharomyces cerevisiae,and 1 strain of Galactomyces geotrichum,the rest can't be deduced.25 stain of yeasts were identified by 5.8S rDNA sequencing,and strain 1,2,18,25,27,and 28 were further identified by phylogenetic tree analysis.The results of identification were as follows: 10 strains of Kazachstania unispora,8 strains of Kluyveromyces marxianus,4 strains of Kluyveromyces lactis,1 strain of Saccharomyces cerevisiae,and 1 strains of Geotrichum candidum.Strain 27 might be a new species.The identification results were important for us to increase the awareness and usage of traditional fermented dairy products in yeast resources.
  • Du Xiao-hua, Liu Shu-liang, Pu Biao, Chen Gong, Yan Zheng-cai
    Food and Fermentation Industries. 2013, 39(04): 48-52. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.025
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    170 strains of lactic acid bacteria were isolated from Sichuan pickles.Among them,33 strains were selected for their excellent characteristics in acid production through the determination of calcium dissolving ability.Through the comparison of their nitrite degradation ability in MRS liquid medium,5 strains with higher nitrite degradation ability were selected.By controlling the pH of MRS liquid medium,strain N2 was approved to degrade nitrite quickly with enzymatic degradation.When it was grown by 0.1% inoculation amount in medium of pH 6.4 containing 125 mg/L nitrite sodium and 2% of CaCO3(w/v) at 30℃ and 120 r/min for 72 h,strain N2 could degrade 90.81% nitrite sodium.Strain N2 was identified as Lactobacillus plantarum by morphologic observation,biochemical identification and sequence analysis of 16S rDNA.The pH and nitrite concentration were measured on the spontaneous and inoculation fermented(with strain N2 as fermentation agent)cabbages.The results indicated that nitrite in sauerkraut could be degraded well by strain N2.
  • Ni Ping, Huang Jie-jie, Ji Wen-ying, Qi Ke-zong, Fu Rui-yan
    Food and Fermentation Industries. 2013, 39(04): 53-57. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.026
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    To develop a new type of chilled pork preservative,we isolated a strain from forest soil,which exhibited a broad bactericidal activity against seven spoilage and food-borne pathogens bacteria commonly related to pork,including Brochothrix thermosphacta,Listeria monocytohenes,Staphyloccocus aureus,Lactococcus lactis,Pseudomonas fluorescens,pathogenic Escherichia coli and Salmonella paratyphi.We ruled out the inhibition due to lactic acid and hydrogen peroxide.We further studied the individual and colony morphology features,physiological and biochemical characteristics,the sequence features of the 16S rDNA and the species-specific N-acetylmuraminidase gene(acmA) of this strain.Consequently,it was identified as Lactococcus lactis subsp.lactis,named as NFL.Uniquely,the inhibitory agent was thermally stable up to 121°C for 90 min.Fermentation filtrate of strain NFL sterilized at 121°C for 20 min had obvious fresh-keeping effect on chilled pork with tray package,especially significantly reduced rancidity.So,Lactococcus lactis NFL was a potential food preservative-producing strain,especially for chilled pork and pork products fresh-keeping.
  • Peng Yun, Yang Fu-min, Kang Hong-xia, Meng Hong-xia
    Food and Fermentation Industries. 2013, 39(04): 58-63. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.027
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    To confirm the main microbes in Qingyang Douchi and gain the predominant strains,experimental samples were collected from douchi made by peasant household in 7 counties of Gansu Qingyang.Predominant strains were isolated and purified through plate streaking.Through clear zone method and determination of the activities of protease,cellulase and amylase,predominant strains were isolated.Strains were identified with physiological and biochemical characteristics and the 16S rDNA analysis.The results revealed that 22 strains of bacteria were isolated from samples,10 strains of them were able to degrade protein,starch and cellulous.Activity of bacterium QY2b in fermentation liquid was highest,the protease activity was 25.37 U/mL and the cellulase activity was 6.015 U/mL.The results of the physiological and biochemical identification and the 16S rDNA analysis showed that it belonged to Bacillus subtilis.
  • Tang Hui-juan, Han Cui-ping, Liu Yang, Wang Di
    Food and Fermentation Industries. 2013, 39(04): 64-67. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.028
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    This research focused on observation of nutrient dynamics of the traditional fermented soybean paste during fermentation process,which was the theoretical foundation for the control of industrialized production of traditional fermented soybean paste.The change of moisture,pH,total acids,reducing sugars,amino acid nitrogen and fat were measured with national standard method during the different stages of fermentation process of the northern traditional natural fermented soybean paste.Results showed that soybean paste with 14% salt was roughly the same as soybean paste with 8% salt in nutrient changes during the natural fermentation process,and their moisture fluctuated between 64% and 72%.Additionally,although their pH was declined,the contents of total acids increased at first and then flattened in later stage of fermentation.The contents of amino acid nitrogen were gradually increased at first,but finally slightly decreased.The contents of reducing sugars were declined in the first two weeks and then sharply raised from the week 2 to 4,then sharply declined from week 4 to 5,then slightly declined from week 5 to 7.Furthermore,the contents of fat were slowly declined in the first two weeks,and then leveled off after sharply declined from week 2 to 7.The contents of moisture,total acids and amino acid nitrogen of soybean paste with 14% salt were lower than those of soybean paste with 8% salt during the whole fermentation process,but the pH and the content of fat were opposite.
  • Yue Xi-qing, Du Shu, Wu Jun-rui, Xin Guang
    Food and Fermentation Industries. 2013, 39(04): 68-71. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.029
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    Changes of texture properties of Chinese sauerkraut were measured during the natural fermentation process by using instrumental texture profile analysis(TPA).The correlation coefficients between the textural parameters and texture change regularities of Chinese sauerkraut were analyzed.The results showed that most of TPA parameters had significant correlations.The hardness,fracturability,resilience,cohesiveness and chewiness of Chinese sauerkraut decreased with prolonged time during natural fermentation.The optimum product texture of Chinese sauerkraut could be achieved after fermentation for 40-60 days.
  • Li Han-guang, Yu Xiao-bing, Zhou Qiu-xiang, Wang Qiang, Hu Wen-jun, Tu Guo-quan *
    Food and Fermentation Industries. 2013, 39(04): 72-75. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.030
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    This study focuses on the favorable condition of desorption and regeneration of macroporous resin HP-10 loaded with new agricultural antibiotic 702(new anti-702).The resin HP-10 was eluted using static and dynamic methods and the residues from elution liquid were measured through biological method(cylinder plate method).The results showed that the desorption rate reached 90% by using ethanol as eluent in static desorption experiments.When dynamic desorption was employed,the elution peak would be more centralized,which will facilitate the subsequent concentration.By comparing the absorption properties of resins before and after regeneration,the results indicated that the resin could totally regenerate.This regeneration method is simple and could help resins regain its absorption capacity.Therefore,it could be recycled to save more raw materials.
  • Li Chuan-bao, Huang Jin, He Jun-yao, Wang Pu
    Food and Fermentation Industries. 2013, 39(04): 76-80. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.015
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    Gellan gum,a kind of microbial polysaccharide with great property of forming gel,can be widely used in food,pharmaceutical and other industries.However,the high cost limits its widespread applications.In this study,corn steep liquor and urea were used as cheap nitrogen sources for the fermentation of gellan gum,and initial glucose concentration,aeration and agitation were optimized to develop a new process with cost advantage.The results showed that the optimal initial glucose concentration and aeration for gellan gum fermentation were 40 g/L and 1vvm,and the optimal agitation control strategy was 400 r/min for lag phase(0-12 h),800 r/min for exponential phase(12-32 h),and 400 r/min for stationary phase(32-40 h).Under these conditions,the yield,weight-average and viscosity of gellan gum were 16.7 g/L,625.8 kDa and 7.495 Pa·s,respectively.
  • Wang Nian-zhong, Zhao Er-yong, Wang Fang, Xu Hong-xian, Zhao Long-jun, Duan Gang
    Food and Fermentation Industries. 2013, 39(04): 81-85. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.031
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    Pilot scale of ethanol fermentation with whole ground aged wheat by no-cook technology was firstly reported in 100 L scale.Pretreatment condition was settled by analyzing gelatinization temperature point.The ethanol yield,acidity,and sugars profile of aged wheat during fermentation were compared with new wheat.The data indicated that conversion rate of starch to ethanol of new and aged wheat both reached above 50%.No-cook technology is applicable for aged wheat ethanol production.
  • Wang Pei-jie, Wang De-liang
    Food and Fermentation Industries. 2013, 39(04): 86-90. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.032
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    The paper studied on wheat flour as adjunct in brewing process,including optimization of saccharification process to resolve the filtration difficulities,especially high viscosity and other unfavorable factors at the additional amount of the xylanase 1.8ml/kg under condition of 20% of the maximum dosage of wheat flour;a top fermentation process was used for fermentation process.After fermentation sensory evaluation result showed that the beer was of typical wheat beer character with high amount of 4-vinyl guaiacol.In additional,this paper also mainly studied the sepeperation of the hydrophobic protein in the beer foam by hydrophobic interaction chromatography(HIC).It showed that there was much higher content of hydrophobic protein than that of regular beer.
  • Ji Xiao-long, Wang Meng, Li Huan-yu, Tian Han-ying, Du Li-juan, Wang Min
    Food and Fermentation Industries. 2013, 39(04): 91-95. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.033
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    The effects of several sterilization methods,including ultra-high pressure(UHP) sterilization,microwave sterilization and pasteurization,on the physicochemical properties and sterilizing results of pear jujube juice were studied in this paper.The results showed that different sterilization methods had no significant effect on soluble material,total sugar and reducing sugar(P>0.05) and the microorganisms could be reduced by 93% with UHP.The UHP was best for the product quality,including the color,organic acid,translucent rate and anti-oxidation property.It is concluded that UHP sterilization can effectively inactivate the microorganism and maintain the quality of pear jujube juice.
  • Fu Mao-run, Zhao Shuang, Qu Qing-li, Dai Hong-fei, Chen Qing-min
    Food and Fermentation Industries. 2013, 39(04): 96-100. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.034
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    To improve the processing adaptability of red brown rice,physical-chemical characteristics and processing properties of different sized rice powder ground by superfine grinding technology were compared.The resulted showed that with the powder diameter reduced,buck density,water solubility increased and paste temperature reduced;in addition,freeze-thaw stability,enzymatic hydrolysis activity,high temperature water-binding capacity,transparency,depositing performance and flow ability were improved dramatically after superfine ground.All the results indicated that superfine grinding technology could improve the physical-chemical characteristics and processing properties of glutinous rice.In general,superfine ground red brown rice power can be used as main material in chilled /frozen food.HHHhowever,in instant and convenient foods,it is better to use it as supplementary material.
  • Chen Guang-jing, , Wang Li-sha, , Hu Peng, , Hu Guo-zhou, , Wang Hui, , Kan Jian-quan,
    Food and Fermentation Industries. 2013, 39(04): 101-105. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.035
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    Changes of texture properties of Dendrocalamus latiflorus under different salt concentration were compared and investigated by texture analyzer during pickling.The results showed that firmness,chewiness,cohesiveness,springiness and resilience of bamboo shoots declined during pickling.While adhesiveness increased during pickling.It was found that bamboo shoots pickled at low salt concentration has less chewiness,cohesiveness,springiness,resilience and higher adhesiveness than high salt concentration.The parameters of firmness,chewiness,cohesiveness,springiness and resilience could be used in reliable evaluation of texture changes of bamboo shoots during pickling.
  • Liu Chong-wan, Dong Ying, Xiao xiang, Guo Qin, Cheng Xin, Li Xin
    Food and Fermentation Industries. 2013, 39(04): 106-113. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.001
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    Experiments were carried out to investigate the dynamic changes of the DVS fermentation process(Lactobacillus plantarum fermentation,Lactobacillus brevis fermentation and fermentation using mixture of the both) of Jerusalem artichoke pickle at low temperature from 5 to 15℃,and the natural fermentation was taken as a reference.The results showed that not only the pH value of natural fermentation after 9 days was 5.15,but also there were more mixed bacterium,of which the number of Enterobacteriaceae reached up to 8.5×103 CFU/mL.However,for after above-mentioned DVS fermentation for 7 days,it was found that the pH values decreased to 3.8.In addition,on the ninth day,the number of lactic acid bacteria were 4.7×107 CFU/mL,4.0×107 CFU/mL,and 4.4×107 CFU/mL,respectively,while the number of Enterobacteriaceae and yeast were below 100 CFU/mL and 9.5×102 CFU/mL.Moreover,the nitrite content of DVS fermentation were both below 0.09 mg/kg after 6 days,in addition,no nitrite peaks were observed during the whole processing.The product fermented using DVS Lactobacillus plantarum starter was most accepted because of its quality and flavor and its stable properties even after storage at room temperature for 180 days.In this study it was evident that DVS fermentation could help solve the infeasible problem that natural fermentation of Jerusalem artichoke pickle was hard to achieve at low temperature.Besides,it was clear that the Lactobacillus plantarum separated by our laboratory was appropriate for the fermentation of Jerusalem artichoke pickle.
  • Liu Rui, Huang Yu-kai, Bai Wei-dong, Chen Yan-xia
    Food and Fermentation Industries. 2013, 39(04): 114-118. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.036
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    In order to develop the Vegetarian probiotic products without any animal-derived ingredient,the growth of Bifidobacterium lactis,Lactobacillus acidophilus,Lactobacillus plantarum,Lactobacillu bulgaricus in six kinds of vegetable juices(bean,shiitake,tomato,cucumber,carrot,cabbage)was investigated.It was found that all the four species of lactic acid bacteria could normally grow in the sterilized vegetarian juices without nutrient supplementation.The mixed vegetarian juice was more suitable for lactic acid bacteria than the sole vegetarian juice.Bifidobacterium lactis,Lactobacillus plantarum,Lactobacillus bulgaricus and Lactobacillus acidophilus mostly adapt to tomato and cucumber mixed juice,cabbage and cucumber mixed juice,cabbage and tomato mixed juice and bean and cucumber mixed juice,respectively.The survivals of Lactic acid bacteria which grew in different mixed vegetable juice were all above 106 CFU/mL after they were stored in refrigerator for two weeks.The different vegetable juices were mixed to make a plant media for Lactic acid bacteria,so as to satisfy the nutritional need of vegetarian.
  • Lu Zhen, Mu Li-xia, Liu Jun, Zou Yu-xiao, Liao Sen-tai
    Food and Fermentation Industries. 2013, 39(04): 119-124. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.037
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    Various indicators of the silkworm pupa hydrolysates were determined in this research.The 8h hydrolysates were selected as the best precursor substance for the Maillard reaction.Volatile flavor compounds of the product by Maillard reaction from silkworm Pupa hydrolysates were analyzed by headspace solid phasemicroextraction(HS-SPME) combined with GC-MS.The results indicated that total 46 volatile flavor compounds were identified including aldehydes and kentons(11 kinds),pyrazines(5 kinds),thiazoles(8 kinds),furans(4 kinds),acids(6 kinds) and other compounds(11 kinds),accounting for 5.96%,4.54%,45.13%,13.31%,14.66% and 16.39% of the total amount of volatile compounds,respectively.Among these compounds,thiazoles,pyrazines,acids,furans were the important flavor compounds in the product of Maillard reaction
  • Liu Yong, Li Bin-qing, Wei Shou-lian
    Food and Fermentation Industries. 2013, 39(04): 125-129. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.038
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    In order to obtain the best preparation process for tilapia scales collagen peptide zinc chelate,response surface methodology was used to optimize the preparation process,and a mathematical model of peptide zinc chelate yield with the relation of pH,peptide zinc mass ratio,time and temperature was established.The optimal preparation process was as follows: pH 5.0,peptide zinc mass ratio 2.5:1,time 35 min and temperature 54℃.Under the above condition,the predicted value of the peptide zinc chelate yield was 92.79%,and the experimental value was 91.96%,which was no significant difference between the experimental and predicted values.The mathematical model obtained in this experiment will provide a basis for further research of fish scales processing.
  • Zheng Wen-xiang, Zheng Hui-bin, Wang Bao-zhou, Weng Wu-yin
    Food and Fermentation Industries. 2013, 39(04): 130-134. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.039
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    In this study,the effect of fermentation by Bacillus natto or Bacillus subtilis,combined with enzymolysis by papain on the protein yield of extracts from Porphyra haitanensis was evaluated.The results showed that the laver protein yield could reach 82% through enzymolysis with papain(1 mg/mL) after fermented by Bacillus natto(4%) at 30 ℃ for 24 h,while it could come up to 89% using Bacillus subtilis(2%) instead of Bacillus natto.Based on the property analysis of products extracted from laver,it was found that the amino acid compositions were similar to those of raw material,and the protein solubility did not vary with pH value changing.Furthermore,the best emulsifying activity and emulsion stability of extracts were observed at pH 3.0 and pH 9.0,respectively.
  • Liu Xing-yan, Li Mei, HouJia-li, Zhang Zhi-Li, Wang Jin, Pu Biao
    Food and Fermentation Industries. 2013, 39(04): 135-141. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.040
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    The critical processing technology of compound wine using compound juice of plum pulp and sugar cane juice(1∶1,w/w) as materials was studied,including enzymolysis technology on plum pulp,fermentation parameters and clarification technology of plum wine.The results showed that the optimal conditions for plum pulp were enzymatic concentration 251.5 mg/L,temperature 45℃,reaction time 4h.The optimalconditions for fermentation were inoculation amount 5%,SO2 addition 100mg/L,initial pH3.2,temperature 28℃.Bentonite is the best clarification agent for plum wine among gelatin,bentonite and chitosan.The optimal conditions for clarification were concentration 0.08g/100 mL,temperature 25℃,reactiontime10h.
  • Zhang Mei-yan, Meng Hong-chang
    Food and Fermentation Industries. 2013, 39(04): 142-145. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.041
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    The changes of aromatic composition of Dangshan pear after cooking were studied by HS-SPME combined with GC-MS.Results showed that the main aromatic components of dangshan pear juice were monoterpenoid,aldehydes,alcohols,esters,ketons,hydrocarbons and aromatic hydrocarbons.Pentanal and 3-(Methylthio)propanal were detected in cooked pear juice.Compared with uncooked pear juice,the relative percentage of acetaldehyde,ethanol,trans-2-Hexenal and 1-hexanol were increased 81.7%,654%,382% and 103% respectively,but the relative percentage of dl-Limonene were decreased 44.7%.Besides,the relative percentage of acetic acid,nonanal,acetaldehyde,leaf alcohol,2-furancarboxaldehyde,2-furanemethanol,α-Pinene,camphene and hexyl acetate were also increased significantly.Because of these changes,the fragrance of uncooked pear juice were weak and fresh,yet cooked pear juice had a strong and rich perfume with sweet and fruity aromas.
  • Shao Jun-hua, Wu Ju-qing, Liu Deng-yong, Xu Xing-lian, Zhoub Guang-hong
    Food and Fermentation Industries. 2013, 39(04): 146-150. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.042
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    Emulsification and heat-induced gel properties of meat proteins play an important role in processing of meat batter products.It is also correlated with rheological properties,textural properties,water-and fat-holding capacity,and mouth feeling.This paper mainly reviewed the mechanisms of meat proteins,the effects of intrinsic and environmental factors on gel and emulsification properties.The goal was to offer theoretical foundation for improving the quality of emulsion meat products.
  • Gao Chang, He Zhi-Yong, Zeng Mao-Mao, Chen Jie
    Food and Fermentation Industries. 2013, 39(04): 151-156. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.043
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    Advanced glycation end products(AGEs) are considered to be closely associated with oxidative stress、several chronic diseases and human aging.Therefore,it has become the hot research topic in medicine and health fields in recent years.However,there is little report in food area.In fact,AGEs can be generated in various kinds of foods due to different processing and storage conditions.In a long-term,consumption these foods may increase AGEs levels in our bodies and harm to our health.Thus,dietary-AGEs have been given much attention by food scientists.In this paper,AGEs formation、major categories、detection methods、effects on human body and prevention measures are systematically summarized,providing references for the dietary-AGEs research.
  • Li Jie, Ma Ya-qin, Wang Hua, Wei Wei
    Food and Fermentation Industries. 2013, 39(04): 157-160. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.002
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    Citrus segment membrane removing is a key procedure in canned citrus and orange juice.Meantime,it is also critical in citrus juice sacs extracting.Several methods were reviewed,especially enzymatic hydrolysis method.The development and application of the techniques were also discussed.
  • Wu Yajun, Liu Mingchang, Zhao Fangyuan, Wang Bin, Han Jianxun, Chen Ying
    Food and Fermentation Industries. 2013, 39(04): 161-166. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.003
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    Freshness is an important quality index for RJ products.In our study,Capillary gel electrophoresis(CGE) method was applied for freshness of Royal Jelly.Two protein peaks were selected from 19 peaks which were quantitatively changed with storage temperature and time.This two protein components were best indicators for RJ freshness.The data proved CGE method was accurate in quantification detection of RJ water-soluble proteins,with good repeatability,precision,stability,as well fast and simple in operation.The method can be as an alternative method for evaluating freshness of RJ product.
  • Li Chao-hui, Chen Xue-lan, Guo Liang, Liu Wen-juan, Lai Wei-hua, Xiong Yong-hua
    Food and Fermentation Industries. 2013, 39(04): 167-172. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.044
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    Based on T/C ratio,a colloid gold immunochromatographic assay was developed for rapid and quantitative detection of clenbuterol residues in pork.The linear range of the new quantitative method was from 0.1 to 1.5 ng/g with a detection limit at 0.19 ng/g.Five pretreatment methods were compared.The result showed the best condition was 0.02 mol/L HCl containing 2.8% NaCl as the extracting solvent,extracting twice.The average recovery was 76.7% with a coefficient of variation 7.4%.For real sample spiked experiments,the results showed that the average recoveries were 60.4±12.8%,70.24±4.2%,75.9±4.9% and 71.1±5.0% with CLE concentrations of 0.5,1,2 and 3 ng/g,respectively.The new quantitative system had a high coefficient of correlation with traditional ELISA(R2=0.9136).These results demonstrated that T/C ratio based colloidal gold test strip is a sensitive,reproducible method for on-site detection of CLE in pork samples.
  • Yan Ai-hua, Li Xian-liang, Xi Cun-xian, Zhang Lei, Xia Shuang, Wang Guo-min, Tang Bo-bin, Mu Zhao-de
    Food and Fermentation Industries. 2013, 39(04): 173-179. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.004
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    A sensitive liquid chromatography-tandem mass spectrometric(LC-MS/MS) method has been developed for simultaneous determination of 18 benzodiazepines in pork sample.The sample was hydrolysised by enzyme in pH 5.2 ammonium acetate buffer followed by adjustment of pH value more than 9.5 with ammonium hydroxide.The benzodiazepines residues were extracted by aceticether-isopropol(5∶1,v/v),defatted by hexane and cleaned up by MCX solid phase extraction column.The analytes were detected by positive electrospray ionization tandem mass spectrometry in the multiple reaction monitoring(MRM) mode,and quantified by isotope internal standard method.Good linear correlations were found between the peak areas and concentration in 18 benzodiazepines in the range of 0.5-50.0 μg/L,the correlation coefficients were all above 0.9990.The limits of detection(LOD) of these 18 benzodiazepines were in the range of 0.01-0.13 μg/kg,limits of quantification(LOQ) were in the range of 0.04-0.45 μg/kg.The average recoveries of benzodiazepines were 76.0%-107.2%,at spiked levels of 1.0,2.0 and 5.0 μg/kg,the relative standard deviation(RSD) of the method was between 2.3% and 9.1%.
  • Hu Meng-han, Dong Qing-li, Liu Yang-tai, Liu Bao-lin, Wang Fang-fang
    Food and Fermentation Industries. 2013, 39(04): 180-185. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.005
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    In this paper,a rapid nondestructive test method was established by computer vision and back propagation(BP) artificial neural network.It used in identifying dried meat floss and dried meat powder.The images of sixty dried meat floss and dried meat powder each were converted to gray and cut into 899×772 pixels.The gray mean,the total entropy,the standard deviation of gray scale matrix and contrast,correlation,energy and homogeneity based on gray level co-occurrence matrix were extracted from the cut gray images and the fractal dimension was extracted from the cut binary images.These eight texture indicators of forty-five dried meat floss and forty-four dried meat powder pre-processed images were used as the training set in training BP artificial neural network,and the rest samples were used as the test set.Results demonstrated that the total classification accuracy of the final BP artificial neural network was 80.65%.Two dried meat floss and four dried meat powder were miss classified.The study provided a rapid nondestructive analytical system for identifying dried meat floss and dried meat powder.
  • Niu Li-ying, Yu Meng, , Liu Fu-guo, , Li Da-jing, Liu Chun-quan
    Food and Fermentation Industries. 2013, 39(04): 186-191. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.006
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    Essential oil from Xiangyuan(C.wilsonii Tanaka) peel was extracted by hydrodistillation method.Forty-four compounds were identified in the oil.Limonene(50.53%) was the major component,followed by p-ocymene(16.40%),γ-Terpinene(8.75%),β-ocimene(5.03%),β-Pinene(3.35%),α-Pinene(2.66%),and β-Myrcene(2.30%).Eleven aroma-active constituents were investigated by capillary GC-MS-O.Nine compounds,β-Pinene,α-pinene,p-ocymene,limonene oxide,linalool,4-terpinenol,trans-p-Mentha-2,8-dien-1-ol,neryl acetate,and valencene were indentified.From the smelling test,p-ocymene and terpinyl propionate were suggested as key contributors to the characteristic aroma of Xiangyuan fruit.
  • Zhang Liang, Zhou Jie, Zhu Wei, Zhang Shi-hua
    Food and Fermentation Industries. 2013, 39(04): 192-199. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.007
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    The peel of Citrus Reticulatae is the raw material of Pericarpium Citri Reticulatae(PCR),which was easily molded by Penicillium digitatum.The differences of chemical components among Citrus peels(CP),PCR and molded Citrus peels(FCP) were studied by HPLC-DAD-ESI-MSn and GC-MS.In addition,the total flavonoids and polyphenols were also evaluated in different samples.The results showed that the nonvolatile compounds of CP,PCR and FCP peels were similar,but the volatile compounds of these samples varied significantly.The contents of total flavonoids and polyphenols were significantly different among these samples.In molded samples,the pesticides were not able to detect.
  • Feng Xu-qiao, Kuang Li-xue, Gong Yuan-juan, Wang Zhi-qiang, Su Yang
    Food and Fermentation Industries. 2013, 39(04): 200-204. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.010
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    The influence of storage time on the absorbance was studied by Purespect Near infrared transmittance spectroscopy using the wavelength between 643.26-985.11nm.Each individual model and common models were established for "Hanfu" apples at different storage time.The differentiation analysis was also conducted.The results showed that the prediction ability of the common model was better than each individule one.The correlation coefficient of the model was 0.948,RMSEC was 0.468,RMSEP was 0.456,and the bias was 0.027.The common model extended the contents range of chemical components of the calibration samples,and improved the model's application areas and meets the requirements of the actual production.
  • Dai Yi, Jin Huan-huan, Zhang Xing-fa
    Food and Fermentation Industries. 2013, 39(04): 205-207,212. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.008
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    Erzi Juhua Yin,a herbal tea and was investigated by extracting with water.The yields of the tea were compared and components were also identified.The contents of total flavonoids and polysaccharides were determined by UV-Spectrophotometry.The results showed flavone,polysaccharide,terpene were found in the tea and yield of the total extraction was 51.16%.Flavonoids and polysaccharides in the total extraction were abundant,and content of total flavonoids and polysaccharides were 5.78%,2.57% respectively.
  • Shu You-qin, Xu Jun
    Food and Fermentation Industries. 2013, 39(04): 208-212. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.011
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    In this paper,immobilized enzyme chemiluminescence glucose sensor was made,the sensor can be used for rapid detection of glucose.GOD enzyme column was prepared through the immobilization of GOD with MCM-41 mesoporous molecular sieves and then used in flow injection chemiluminescence analysis system.The optimum condition for GOD column was reaction temperature of 40℃,glucose solution of pH=6.0,velocity of 3 r/min.The liner range of glucose concentration was from 1 to 200 mg/L.The detection limit was 0.2 mg/L.The relative standard deviation(RSD) was 1.8%(n=10),and the recoveries were 97.81%-102.0%.The results showed that the method possessed many advantages such as saving enzyme reagent,simply handling,easy operation,high specificity and rapid determination.There was no significant difference between the determination results obtained through this method and through the standard method.
  • Luo Li-pan, Zhong Guo-hui, Tian Fa-yi, Zhong Zheng-chang, Zhang Li, Yuan Lei
    Food and Fermentation Industries. 2013, 39(04): 213-215. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.009
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    Gas chromatography-mass spectrography was used to analyze the monosaccharide composition of water extracts and alkali-extracted polysaccharides from various Rhodiola Crenulata.The results showed that ST-Ⅰ,ST-Ⅱ and ST-Ⅲ were composed of rhamnose,arabinose,mannose,glucose and galactose with a ratio of 1:2.86:0.43:2.12:0.63,1:2.81:0.28:1.72:0.37,1:3.37:0.58:2.36:0.66 respectively.JT-Ⅰ and JT-Ⅱ were composed of mannose,glucose and galactose with a ratio of 1:0.93:2.90,1:2.01:2.92 respectively.JT-Ⅲ was different from JT-Ⅰ and JT-Ⅱ and contained rhamnose,fucose,arabinose,mannose,glucose and galactose with a ratio of 5.60:1.02:13.20:1:9.27:0.92.
  • Zheng Qi
    Food and Fermentation Industries. 2013, 39(04): 216-219. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.012
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    Auricularia auricular polysaccharide(AAP) is a key bio-active material.It has the general biological properties,but it also has the function of adjusting immunity,bacteriostatic,anti-hepatitis,inhibiting mutation,anti-ulcer,reducing blood sugar,reducing cholesterol,promoting serum protein biosynthesis,etc..Farm raised black fungus in Guangxi Province was used as raw material.The composition of black fungus was measured by the gas chromatography.The water-soluble qualitative coarse polysaccharide was extracted by hot water and ethanol.Gas chromatography showed the composition of coarse polysaccharide was several monosaccharides including mannose,glucuronic acid,and galactose,xylose,glucose.
  • Jin Chun-qiu, Chi Hai, Yang Xian-shi, Li Xue-ying
    Food and Fermentation Industries. 2013, 39(04): 220-226. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.045
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    The quality changes of Salmon were researched using sensory evaluation,physical properties(texture,chroma),chemical properties(TVB-N,TMA-N,K value),and microbiological properties(TVC,Psychrobacteria) as indexes during iced storage,and the changs of bacterial phase and the predominant isolated bacteria were analyzed.Results exhibited that the quality of Salmon decreased fast during iced storage and reached the end point of high quality on the fourth day.On the tenth day it reached the end point of sensory evaluation.During iced storage,the change of chroma was not notable.The blade load and chewiness decreased.The hardness and flexibility increased first and then decreased.The adhesion increased in late storage stage,but itshowed large fluctuations in the earlier stage.TVB-N,TMA-N,TVC and K value increased obviously,they reached 17.36 mg/100 g,7.62 mg/100 g,7.64 lg(CFU/g),and 68.7% on the tenth day,respectively.The results of bacteria phase analysis showed that Pseudomonas spp was the special spoilage organism for salmon during its iced storage.
  • Qin Xi, Jiang Yuan-xin, Jiang Zhi-ran, Liu Xiao-ling
    Food and Fermentation Industries. 2013, 39(04): 227-233. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.046
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    In order to prolong the shelf life of chilled fresh tilapia fillet,the tilapia was pretreated with chemical additives to reduce the surface bacteria before slaughtering.Then tilapia fillet was treated with biochemical preservative and spices,and stored at 10℃ for 8d.During these periods,total plate count,TVB-N,pH,and sensory evaluation were determined.The results showed that if tilapia was soaked in 50 mg / L ClO2 solution for 10 min before slaughtered,97.21% of bacteria were removed and the total number of colonies was reduced from 8.6 × 104 cfu/g to 2.4 × 103 cfu/g.Three biochemical preservatives can prolong the shelf life of tilapia fillet.Tilapia fillet treaded with 0.01% natamycin had best result and the shelf life extended 2-3d compared with control group.Spice treatment alone cannot delay the fish spoilage significantly,but can obviously delay the fish color deterioration.Spiced tilapia fillets had best taste.
  • Nan Hai-juan, Guo Yan-cheng, Yan Zhen-min, Du Zhan-zhan
    Food and Fermentation Industries. 2013, 39(04): 234-237. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.016
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    The research was carried on flavonoids extraction and stability of quercus dentata thunb.The results showed that: the content of flavonoids in the quercus dentata thunb is at an average level of 2.4057%.Flavonoids content is essentially the same under the temperature at 30℃ to 80℃.Sodium pyrosulfite,sodium bisulfite,EDTA and tween-80 can help flavonoids in the quercus dentata thunb stable.The pH value of 4 to 7 also can favorite the flavonoids stable;Carbohydrates and metal ions have a greater impact on flavonoids content.
  • Wang Zheng-yun, Qu Gui-xiang
    Food and Fermentation Industries. 2013, 39(04): 238-242. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.017
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    In the extraction of flavonoids from Opium graveolens L.with supercritical CO2,four operating parameters such as extractive pressure,temperature,time and cosolvent dosage that affect extraction yield of flavonoids were investigated.Box-Behnken response surface methodology design was applied to establish a regression model describing the relationship between the extraction efficiency and four operating parameters.The results showed that supercritical CO2 extraction process were impacted significantly by extracting pressure,temperature and extracting time.The optimum extraction conditions were: extraction temperature 70℃,extraction pressure 30 MPa,extraction time 2.5 h and dosage of alcohol 1 mL/g.Under these conditions,the average yield of flavonoids in three replicated experiments could reach 9.03%.which was very close to the predicted.