25 June 2013, Volume 39 Issue 06
    

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    Food and Fermentation Industries
  • YU Xuan, LI Cai-ming, GU Zheng-biao, , LI Zhao-feng,
    Food and Fermentation Industries. 2013, 39(06): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.023
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    Starches from 6 botanical species varies greatly in molecular structures.The effects of their structure on the rate of α-amylase hydrolysis were studied.The results showed that the α-amylase hydrolysis rate of amylose was lower than that of amylopectin and amylose content was not the main factor affected α-amylase hydrolysis rate.Amylopectin had a greater impact on the rate of α-amylase hydrolysis.The correlation between the rate of α-amylase hydrolysis and amylopectin average chain length was significant.
  • PAN Hai-peng, WU Hui-ling, WEI Lu-ning, YUAN Guo-xin, YAN Zhe, CHENG Shan, LIU Bing-jie ,YANG Yi-heng ,YU De-min ,HU Wen-feng
    Food and Fermentation Industries. 2013, 39(06): 7-12. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.041
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    The effects of glycine betaine(GB)(one of compatible solutes) on the morphology of Lactobacillus plantarum under high osmotic pressure were studied.Co-immobilized GB with lactic acid bacterium,Lactobacillus plantarum,were used in a pilot scale high salt liquid-state soy sauce fermentation process to improve the conversion rate of the protein and shorten the fermentation period.The embedding method of sodium alginate was conducted for the co-immobilizing of GB and lactic acid bacterium into particles which was added to the fermented soy sauce mash,and measured the total acid and amino acid during the fermentation process.It was showed by electron microscopy that Lactobacillus plantarum with GB grew well under high salt condition,and the cell morphology was similar to the one with normal culture.The soy sauce pilot showed that,compared to the normal control group,the amino acid nitrogen of the co-immobilized group increased 0.234 g/100mL,the total nitrogen content increased 0.358 g/100mL,and the amino acid conversion and protein utilization increased by 1.7% and 6.7% compared to the normal control group.The fermentation period for co-immobilized group was shorten by 1 week compared to single fixed lactobacillus group and the test group with addition of free lactobacillus and betaine,and this phenomena was more obvious compared to blank group.It's concluded that co-immobilized GB with lactic acid bacteria has positive effect on soy sauce brewing process.
  • SONG Sha-sha , GAO Fei , REN Di-feng , LI Chen-yue , LU Jun , GU Rui-zeng , CAI Mu-yi
    Food and Fermentation Industries. 2013, 39(06): 13-17. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.021
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    Silky fowl oligopeptides and FeCl2 were used as raw materials.The chelating ratio of iron and the yield of the peptide-iron(Ⅱ) chelate were measured to assess the chelating reaction.The structure of the chelate was analyzed by the method of Fourier infrared spectrum.The result of orthogonal experiment showed that the optimal condition of the chelating reaction was as follows: the concentration of black-bone silky fowl oligopeptides was 4%;the mass ratio of oligopeptides to FeCl2·4H2O was 5∶ 1,and the pH value was 4.Under the optimal chelating conditions,the chelated iron ratio reached(84.76±0.12)%,and the productive index of the peptide-iron(Ⅱ) chelate was(40.27±0.15)%.The result of infrared spectral analysis revealed that the ferrous ions were chelated with NH2+ and COO-groups of black-bone silky fowl oligopeptides,suggesting the formation of a new kind of peptide-iron(Ⅱ) chelate.
  • LIU Zhong-hua,ZHANG Jian-hua,MAO Zhong-gui
    Food and Fermentation Industries. 2013, 39(06): 18-22. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.022
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    The polymorphic transformation is an effective method to enhance the quality of glutamic acid crystal.In this study,the effect of activated carbon on the polymorphs transition of glutamic acid at the isoelectric point and its mechanism were investigated.The results showed that the wooden activated carbon ZK-200 is the most effective in shorting the time of the polymorphic transformation among all seven kinds of activated carbon experiment tested.With 1.2% activated carbon adding into the slurry at the isoelectric point,the time of polymorphic transformation was shortened to 19 min from 31 min,and the color value,transmittance and decolourization ratio were reached 0.003,83.9% and 94.6%,respectively.To reveal the mechanism of adding activated carbon on acceleration the rate of polymorphic transformation,alanine,on the behalf of impurities,was used to investigate the effect of impurity on the nucleation rate of β-nuclei and growth in the polymorphic transformation process.This novel strategy could carry out in situ polymorphic transformation at the isoelectric point,which could not only avoid the introduction of alkali solution,but also improve the crystal quality of glutamic acid.
  • MA Jun, WEI Chun, WANG Zhao
    Food and Fermentation Industries. 2013, 39(06): 23-27. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.002
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    α-L-Rhamnosidase was an important hydrolytic enzyme in industry.We had investigated the relation between the mycelium viability and the yield of α-L-rhamnosidase to optimize and monitor the enzyme production in 5 L fermentation tank.The mycelium viability was measured by the triphenyltetrazolium chloride(TTC) method.The results showed that maintaining appropriate mycelium viability in fermentation was significant for α-L-rhamnosidase production.When the mycelium viability of inoculum in shake flask reached to the maximum 0.388 U/mL,the yield of α-L-rhamnosidase in 5 L fermentation tank was the highest.Controlling the pH at 5.5 during fermentation could effectively slow down the decline speed of mycelium viability in fermentation end,and correspondingly increase 28.7% of the α-L-rhamnosidase yield.When the agitation speed was below 400 rpm/min or the air flow was less than 0.3 vvm,the maximum mycelium viability and α-L-rhamnosidase yield was remarkably low.Therefore,the mycelium viability could be used as an important parameter in fermentation optimization and process control of α-L-rhamnosidase production.
  • YANG Hong-kun, LIU Ai-sha, HU Wei-feng, LI Yan, WU Tong-Shan, WANG Jin-jun
    Food and Fermentation Industries. 2013, 39(06): 28-33. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.003
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    In this paper we studied the induction conditions and cultural media of recombinant Lactococcus lactis NZ9000-gAd for expression of porcine adiponectin protein.The aim of this study was to obtain maximum yield of protein gAd.Firstly,the amount of nisin added for induction,the time point of induction(cell density of the culture),and the temperature for induction in improved M17G culture medium were optimized through single factor experiments.Then the concentrations of lactose,nitrogen source,Na2HPO4 and MgSO4 in basic medium were also determined through single factor experiments.Finally,the optimal induction and cultural media were determined though orthogonal experiment.The optimized conditions of induced expression were obtained.The amount of nisin was 30ng/mL,the time point of induction was OD600≈0.4,and the culture temperature after induction was 25℃.The optimal cultural medium contained 7% lactose,2.7% peptone,1.3% yeast extract,0.25% Na2HPO4,and 0.02% MgSO4.In optimization conditions the amount of expressed protein-gAd could account for 29.4% of total protein.
  • LIU Xin,ZHAO Gai-ming,TIAN Wei,LIU Yan-xia, SUN Ling-xia,LIU Yong-an
    Food and Fermentation Industries. 2013, 39(06): 34-40. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.042
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    To compare the effects of cinnamon additions on volatile flavor compounds of stewed chicken and provide references for cinnamon application in traditional sauced meat processing.Electronic nose and HS-SPME-GC-MS were used to detect the stewed chicken samples with different cinnamon concentrations(0%,0.05%,0.1%,0.2%,and 0.3%).Results: The electronic nose signals of different samples showed a strong cluster property.With the increase of cinnamon addition,54,60,63,65 and 80 volatile flavor compounds were identified successively.Compared with the contrast group,40 new flavor compounds(cinnamaldehyde,cineole,geranylacetone,coumarin,p-cymene,caryophyllene,etc) were found in the cinnamon groups.Terpenes content increased the most in 0.3% cinnamon group.The newly-added volatile flavor compounds in chicken samples with cinnamon were mainly contributed by the addition of cinnamon.When the addition amount of cinnamon reached to 0.3%,terpenes in chicken samples sharply increased and volatile flavour components changed greatly.
  • MO Bei-hong, WU Run-bo, ZHENG Yuan-rong, LIU Zhen-min
    Food and Fermentation Industries. 2013, 39(06): 41-46. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.043
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    The effect of different hydrocolloid such as locust bean gum,carrageenan,sodium alginate,guar gum and xanthan gum on the quality of processed cream cheese made by cheddar cheese and directly acidified by acidulant was studied in order to find out the best hydrocolloid solution for the system.Hydrocolloid has significant impact on all the parameters of processed cream cheese,especially on the water binding capacity and oil binding capacity.Hydrocolloid without gelling can provide better product than gel-forming hydrocolloid.Xanthan gum Locus and bean gum are both good hydrocolloid for processed cream cheese and it is better to use them separately.
  • TANG Hui-hui, JIN Mei-dong
    Food and Fermentation Industries. 2013, 39(06): 47-52. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.025
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    Essential oil of Blumea balsamifera(L.) DC.leaves cultivated in Hainan province(Qiong) was obtained by hydrodistillation.Forty-five compounds were qualitatively determined by gas chromatography-mass spectrometry(GC-MS),including monoterpenes(48.55%) and sesquiterpenes(39.91%).The top five components were(-)-borneol(28.45%),caryophyllene(22.98%),camphor(9.56%),α-cubenene(8.32%) and β-piene(4.32%).The essential oil showed antioxidant activity in DPPH radical scavenging test,β-carotene bleaching test and thiobarbituric acid reactive species assay.Agar diffusion method and agar dilution method showed that essential oil had antimicrobial activity to six kinds of microorganism.It possessed stronger inhibition capacity on Staphylococcus aureus,Candida albicans and Aspergillus flavus(MIC: 625 μg/mL),and had inhibition activity on Escherichia coli,Listeria monocytogenes and Salmonella enterica(MIC: 2500 μg/mL).The above results demonstrated that essential oil of Qiong Blumea balsamifera(L.) DC.leaves had significant antioxidant and antimicrobial activities,and has potential as antioxidant and antimicrobial agent used in food and cosmetic.
  • JIN Li-qun,WU Cong-wei,LIU Zhi-qiang,ZHENG Yu-guo,SHEN Yin-chu
    Food and Fermentation Industries. 2013, 39(06): 53-58. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.004
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    Methionine is not only an essential amino acid needed for human health,also an important feed additive.The recombinant E.coli BL21(DE3) /pET-28b-NIT producing nitrilase was investigated.Based on the data obtained from the cultivation using shake flask,the fed-batch fermentation strategy for producing nitrilase by high cell density cultivation of recombinant E.coli in the 5-Liter fermentor was optimized and constructed.It indicated that the concentration of carbon source,nitrogen source and inducer were the important factors.Under the optimized conditions of 14 h fed-batch fermentation,the cell mass concentration and the specific activity reached 13.7 gDCW/L and 36 990 U/L,which was 4.3 and 5.1 times higher than previous optimization,respectively.
  • YANG Jie-fang,LIU Hui-ping,YU Jia,WANG Shu,WANG Hao
    Food and Fermentation Industries. 2013, 39(06): 59-63. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.026
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    An optimization of parameters in fermentation process of soybean protein by Bacillus subtitles 1398 and antioxidant activity of fermented peptides were studied.With the soybean peptides content and average peptide chain length as index,through single-factor and orthogonally experiment of additive amount of sucrose and water,inoculum dose,fermentation temperature and time,the optimal fermentation methods were obtained under the conditions of 0.5% of sucrose,2.0% of inoculum dose,60% of water,32℃ of fermentation temperature,and 32h of fermentation time.Under the optimized fermentation conditions,peptides content reached 252.95 mg/g.After preliminary purification,The inhibition rate to DPPH·,O2-· and ·OH of fermented peptides increased 119.53%,26.02% and 65.56% to merchant peptides,respectively.The result indicated that fermentation process was helpful for improving peptides content and antioxidant activity of hydrolyzed protein.
  • LI Yan,XU Wei,LV Jing,WANG Dong-Feng
    Food and Fermentation Industries. 2013, 39(06): 64-69. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.044
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    Resins of chitosan microspheres(CM),resins of chitosan microspheres within bentonite(CMB),resins of chitosan cerium microspheres(RCCM) were self-prepared and used to investigate their effects on the stability of white wine in this study.White wine could be considered stable if the change of turbidity does not exceed 0.5EBC.Results indicated that the optimum conditions of CM,CMB,RCMB were as follows: resins addition of 20.0 g/L,and the temperature was 15℃,stirred by magnetic force for 48h,turbidity change was lower than 0.50 EBC to keep higher capability.For static adsorption,the stability effects of three kinds of resins were obviously better than bentonite,especially the clarification speed was faster and the adsorption to the proteins and polyphenols was stronger.Effect of adsorption ratio of copper ions was more remarkable than iron ions.Effect of organic acid was not significant.Respectively,effects of dynamic adsorption were better than those of static adsorption.For dynamic adsorption,the effect of CM-Column was especially significant.In the stability test,experiments proved that CM could be a suitable approach to improve the stability of white wines.
  • YE Su-dan, GU Fei-dan, CHEN Chun, ZHOU Ming-qi, LU Hua-lei
    Food and Fermentation Industries. 2013, 39(06): 70-75. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.017
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    Aerial conidia were one of key ingredient for formulation and application of fungal biocontrol agents.Statistical optimization strategy of technology parameters was adopted to maximize the conidia production through series fermentation chamber which have been previously developed to produce high-quality conidia powder.Beauveria bassiana ChB9 isolate was evaluated as fermentation candidate.Three important fermentation factors including culture substrates,sterilization conditions and rates of substrate weight and windrowing area(g∶ cm2) at varied combinations were used to study the optimal parameters required for series fermentation.Conidia powder yield,mycelium powder yield and rice consumption rate under different factors combination were compared.The combination japonica rice substrate with 105℃ 30 minutes sterilization under 1∶ 2 weight/area rate conferred best conidia powder yield of 17.56±2.79g per 1 kg rice substrate.Those results might be not only advantageous for further studies on laboratory-scale conidia production of biocontrol agents based on series chamber system,but also guidable for optimization of technology parameters on other substrate fermentation.
  • QI Feng,ZHANG Hong-jian,XU Jian,CHEN Yang-qiu,MAO Zhong-gui
    Food and Fermentation Industries. 2013, 39(06): 76-80. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.027
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    The process of recycling anaerobic effluent as cooking water for citric acid fermentation was studied,which included the effect of ammonia nitrogen on citric acid fermentation and related pretreatment.The results showed that ammonia nitrogen in the anaerobic effluent caused the excess of nitrogen source of medium,which reduced the citric acid yield.The inhibition was reduced after ammonia nitrogen removal by air stripping treatment and then was basically eliminated after solid content removal by coagulation treatment.Finally,the citric acid yield of treated sample was 17.3% higher than that of untreated sample and 2.8% less than that of deionized water sample,which reached the normal level.The recycling process reduced pollution and saved water resource,so it should possess some application potential.
  • LIU Ting-ting, LI Xin-hua, CHEN Hong-li
    Food and Fermentation Industries. 2013, 39(06): 81-85. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.045
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    Purple sweet potato was used as the raw material to investigate the enzymolysis and seasoning technology in the preparation processing of purple sweet potato full-quality beverage.The effects of sweet potato starch liquefaction by α-amylase under different technology condition were compared,and then the optimum formulation containing flavoring agents was developed.The effect of treatment processing was also explored on the basis of soluble solids and sensory score.Orthogonal experiment results indicated that the favorable hydrolysis of starch could be achieved through pulping of sweet potato with water in fourfold mass and then treating with 0.2% α-amylase hydrolysis at 60℃ for 80 min.An excellent beverage with attractive color,flavor and taste was developed by enzyme digested solution of purple sweet potato,12% sweetener(sucrose∶ honey=10∶ 2),and citric acid(sweetener∶ citric acid=35∶ 1).
  • YANG Nan-nan,LIU Juan,NIU Peng-jun,JIANG Ai-li
    Food and Fermentation Industries. 2013, 39(06): 86-89. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.018
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    Fermentation process for production of fodder yeast using dilute alkali solution of Cladophora were studied and optimized in this paper through single factor and orthogonal design experiments.The results showed that the optimal combinations were as follow: culture temperature was 30 ℃,the initial concentration of reducing sugar in fermentation broth was 3.5 g/L,inoculation level was 20% and(NH4)2SO4 5 g/L.Dry weight of yeast was 6.74 ± 0.83 g/L and the crude protein in fermentation broth could reach 15.12 g/L and the utilization rate of reducing sugar was 94.8% after 48 h of fermentation under these conditions.
  • FENG Wan-ping,CUI Qing-liang
    Food and Fermentation Industries. 2013, 39(06): 90-94. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.046
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    The ohmic heating is a great potential thawing method.In this experiment,we studied the effects of freezing size and voltage gradient on the thawing time,thawing rate,water loss rate,thawing temperature homogeneity and energy utilization rate.The frozen pork were cut into 3 cm,4 cm and 5 cm diameters and 6 cm long,and thawing temperatures were set from-18 ℃ to 5 ℃.The tests were performed under different voltage gradient at 20,30,40 V/cm.The results showed that there were not significant effects of voltage gradient and size on the temperature homogeneity,thawing loss rate and energy utilization rate.However,the voltage gradient and sample size had great influence on the thawing time.In detail,thawing time was decreased with the increase of voltage gradient,and increased with sample size.The effects of voltage gradient and size effects on thawing rate were divided into two stages.Below the pork freezing temperature,the voltage gradient and pork size had little influence on the thawing time;above the initial freezing temperature,with the voltage gradient increased the thawing rate increased,but with size increased,the thawing rate was decreased,obviously.Ohmic heating method has great advantages than traditional water thawing method.
  • ZHANG Chang-wei, PENG Sheng, ZHANG Lin-jie, WANG Zhi-hong, ZHOU Yun-lei, ZHANG Shui-han, PENG Mi-jun
    Food and Fermentation Industries. 2013, 39(06): 95-99. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.006
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    Different proportion of leaves residual of Eucommia ulmoides oliv were used to cultivate Pleurotus and its effects on the time of full bottle of mycelium,growth rate,growth vigor of mycelium,contents of general flavonoids,protein,fat and related trace elements of Pleurotus were studied.The results showed that when 10%~40% cotton seed hull were replaced by Eucommia ulmoides oliv leaves residual,the time of full bottle of mycelium was the shortest,the growth rate of mycelium was the fastest and the growth vigor of mycelium was the best.When 100% cotton seed hull was replaced,the content of general flavonoids was the highest,which was 3.72 times than the control group.When 70% cotton seed hull was replaced,the content of protein was the highest,which was 1.04 times of the control group.When 40% cotton seed hull was substituted,the content of fat was the lowest,which was 0.660 times of the control group.When 60% cotton seed hull was superseded,the content of iron,zinc,sodium and potassium were the highest,which were 2.47,1.82,1.85,1.27 times of the control group.When 60% cotton seed hull was replaced,the content of calcium,magnesium,manganese and copper were the highest,which were 1.68,1.80,1.79,1.58 times of the control group.
  • DONG Qing-li,QIU Jing,YAO Yuan
    Food and Fermentation Industries. 2013, 39(06): 100-104. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.028
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    The effect of different atmosphere conditions,including CO2,O2 and N2,on the quality of chilled pork was studied in this paper.Total 6 combinations were selected to study the changes of total viable count(TVC),total volatile basic nitrogen(TVB-N) value,thio-barbituric acid(TBA) value,and sensory score of chilled pork during 7-day storage with modified atmosphere package(MAP).Results showed that the quality of chilled pork within different groups changes significantly.It showed that under 40% CO2,40% O2 and 20% N2,the TVC of chilled pork were under the spoilage level,and the values of TVB-N and TBA were all within acceptable range.Meanwhile,the sensory evaluation was better than that of other MAP conditions.The conclusion is the combination of 40% CO2,40% O2 and 20% N2 was the best.It can be used as the theoretical reference of MAP optimization for chilled pork storage.
  • ZHANG Li-xia,ZHOU Juan-zhong,GU Zhen-xin,HUANG Kai-hong,LIU Xiao-li
    Food and Fermentation Industries. 2013, 39(06): 105-110. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.029
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    Different organic acids on Copigmentation effect of blackberry anthocyanins in water system were investigated including the color stability and thermal stability.The results showed that: The activation energy(Ea) of blackberry anthocyanins were improved by malic acid,malonic acid and oxalic acid(P<0.05).Oxalic could increase the Ea by 86% and significantly improved thermal stability.At the time of half-life,the thermal stability reduced with temperature increasing no matter organic acid was added or not.Under the conditions of 70 ℃,T1/2 values of adding malic acid,malonic acid and oxalic acid,were 22.07,21.46 and 34.15 h,respectively,all higher than that of the control group of 19.04 h.No anthocyanins derivatives were formed during the copigmentation.It indicated that non-covalent copigmentation had happened between oxalic acid and blackberry anthocyanins.
  • ZHOU Xue-song
    Food and Fermentation Industries. 2013, 39(06): 111-115. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.007
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    Collagen peptides(CPs) emerging as a new functional protein ingredients,were developing rapidly at home and abroad in recent years.In order to scientifically guide the industry crowd engaged and concerned about the CPs and promote the healthy and sustainable development of the CPs industry,the CPs definition,properties,preparation technology as well as current situation of domestic and foreign CPs industry were reviewed in this paper.And the three questions which concerned about by the downstream production enterprises and consumers during the promotion process of CPs,including the relationship between raw material sources and CPs product quality,the relationship between CPs efficacy and molecular weight,and the applied laws and regulations of CPs,were clarified.Finally,the research and development trends of CPs were prospected.
  • ZHOU Hou-bao, DENG Jian-jun, HU Miao-miao, FENG Fan, CAO Wei,
    Food and Fermentation Industries. 2013, 39(06): 116-119. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.008
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    Protein which is an important internal standard substance in honey can be used for identifying honey adulteration.It mainly comes from the bees and honey plants.Some differences exist in proteins obtained from different honeys,which is the basis of whether it's adulterated honey or not.This paper reviewed and evaluated some detection methods of honey adulteration.
  • HU Yu-jiao,LIU Yong,CHENG Chi
    Food and Fermentation Industries. 2013, 39(06): 120-124. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.009
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    L-aspartic acid is widely used in food,chemical,medicine and other fields.It has good development value and broad application prospects.We reviewed the production methods and application of L-aspartic acid,and outlined the development prospects of L-aspartic acid in China.
  • Liu Xing-yan,Jia Bo,Zhao Fang,Wang Cheng,Li Jing-yuan, Zhan Ji-cheng,Huang Wei-dong
    Food and Fermentation Industries. 2013, 39(06): 125-129. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.030
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    Yeast Saccharomyces cerevisiae is the main microorganism in the production of liquor,but fermentation environment is always disadvantageous to its growth.It is always exposed to several stress conditions including low pH stress resulting from weak organic acid.Yeast cells have developed a common response to environmental adverse conditions,but there are some differences among different stress.Researches on weak organic acid stress mechanism of Saccharomyces cerevisiae in recent years are reviewed in this paper,including gene expression,transcript expression and protein expression.ATP binding cassette transporter Pdr12 and its transcription factor War1p,HOG-MAPK pathway,FPS1 aquaglyceroporin,plasma membrane H+-ATPase,superoxide dismutase(SOD),catalase(CAT) and interaction of weak acid stress with other stress are all discussed.We hope it could provide certain reference for better research on weak acid stress mechanism of Saccharomyces cerevisiae.
  • WAN Chun-peng,ZHOU Meng-jiao,CHEN Jin-yin
    Food and Fermentation Industries. 2013, 39(06): 130-134. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.031
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    The peel of pomegranate are the major by-products produced by the food processing of pomegranate,which possess good antioxidant potential and broad spectrum antibacterial activities and can prevent food deterioration.This paper describes the recently ten years researches on the antibacterial activity and the application of pomegranate peel on food fresh keeping.
  • LIAO Ming-tao, LIU Shu-chen, LIN Sen-sen, ZHAO Qiao-ling,DAI Zhi-yuan,
    Food and Fermentation Industries. 2013, 39(06): 135-140. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.010
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    Methods used to evaluate the meat color of tuna include sensory evaluation,meat surface optical measurement,spectrophotometry,computer vision technology and electron paramagnetic resonance.After illustrating the coloring mechanism of meat,this article summarized the basic principle,the equipment,operation steps,the current situation of application of the methods,as well as the advantages and disadvantages of each method.At last,prospect of the future development was proposed.
  • ZHAO Jing, XU Fang-xu, MENG Shi ,WANG Bing-yu , WANG Jing-jing ,FENG Xu-qiao,
    Food and Fermentation Industries. 2013, 39(06): 141-145. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.032
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    Food safety incidents occur with high frequency in various places.Following the 'plasticizer incident' that happened in Taiwan in 2011,the level of plasticizer in white wine was reported to be above the limit of safety standard in one of the famous brands.These incidents have brought great public attention and caused significant concerns on the safety of plasticizer in food products.The definition and varieties of plasticizer,the possible types of plasticizer existing in food material,the detection methods of plasticizer,the migration of phthalate esters in plastic food packaging,the possible reasons for plasticizer being brought into food products and the ways for preventing plasticizer were reviewed.It could be a useful reference for research on food safety regarding plasticizer.
  • LIN Qing-quan, LIU You-cai, LI Li-feng, Zhu Zhong-si, LI Zhi-hui,
    Food and Fermentation Industries. 2013, 39(06): 146-151. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.033
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    The latest progress of uncommon sugars at home and abroad are reviewed,the species,bioactivities,preparation and application of these uncommon sugars are reviewed.The paper is focused on the preparation,separation and refining,and the newest application of uncommon sugars.In addition,the future research tendency is also proposed.
  • WANG Xiao-cen, JING Jing, ,YU Yan-yan, ,LU Wei-hong, ,WANG Zhen-yu,
    Food and Fermentation Industries. 2013, 39(06): 152-156. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.034
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    This review covered recent trends on using plants antimicrobials in food and their functions and mechanisms on controlling food preservation.Bacteriostatic mechanisms of plants antimicrobials,the effect of food ingredients on antimicrobials activities of plants extracts,interactions of several plants extracts and their combinations with other technologies were summarized.In most cases,antimicrobials activities were decreased due to interactions with food ingredients.As the higher concentrations of plants extracts could lead to unfavorable taste and smell of food.The antimicrobials activities of extracts in in-vitro studies were quite different to their activities in food systems.These could be challenges in the utilization of plants antimicrobials.In conclusion,the author suggested that it was important to understand the effects of plants extracts on the behaviours of microbial population in food systems.Furthermore,scientists should conduct more advanced researches on the developments of plants resources and the utilizations of plants antimicrobials in the processing,packing and storage of food.
  • MIAO Jun-li,LIU Zhen-min,MO Bei-hong,GAO Hong-yan,XIAO Yang
    Food and Fermentation Industries. 2013, 39(06): 157-162. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.035
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    The development and latest achievement of cheese flavor studies at home and abroad were summarized in the article.Advanced methods of extraction,analysis and identification of cheese flavor compounds were enumerated and compared.This article contributes to select analysis methods of cheese flavor,study flavor component and improve cheese flavor.
  • LI Hao-lin, , YANG Yu-ping, LIU Qing, LIU Cheng, , HAN Shun-yu, LIANG Wei, CHEN Yan ,FANG Shui-qing ,GUO Hui-qing ,ZHU Xiao-qing
    Food and Fermentation Industries. 2013, 39(06): 163-168. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.036
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    Frequently occuring of the food safety accidents has made testing technology become a focus of food science.Fast detection based on biotechnology is widely applying in food safety testing.At the same time,cross-discipline technology from biology,chemistry and physics are applied in food safety testing too.This article has introduced Flinders Technology Associates-PCR(FTA-PCR),Loop-mediated isothermal amplification(LAMP),Nucleic acid probe,Substrate molecular imprinting,Biochip technique,Immunochromatography,and Biosensor technique,and given a systematical analysis and summary of advantage,disadvantage and prospects of these new technique.
  • CHENG Ping-yan,FAN Wen-lai,XU Yan
    Food and Fermentation Industries. 2013, 39(06): 169-173. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.037
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    Grade discrimination of Chinese liquor was benefit for controlling liquor quality and safeguarding the interests of consumers.In the study,the abundance of ions mass-to-charge ratio(m/z) ranging from 55 to 191 of 120 Yanghe Daqu liquor samples were easily collected by the headspace(HS)-solid phase microextraction(SPME)-mass spectrometry(MS) technique,without pre-treatment or chromatographic separation.By combination of partial least squares discriminant analysis(PLS-DA) and stepwise linear discriminant analysis(SLDA) method,14 characteristic ions were finally picked out and the prediction accuracy of cross validation was up to 100%.And then an artificial neural network(ANN) recognition model using the 14 ions as inputs and different grades as outputs was built,whose prediction accuracy was up to 100% within the error range of ±0.3.
  • HAO Le-you, LV Shu-xia, ZHANG Chao, YU Xiao-dan, MA Di, CAO Hui-ying
    Food and Fermentation Industries. 2013, 39(06): 174-179. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.001
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    Through the treatment of the sodium deoxycholate to the cells,Ethidium bromide monoazide was utilized to selectively allow the PCR amplification of a targeted DNA sequence in viable but not dead cells of Listeria monocytogenes,namely SD-EMA-PCR.The optimal concentration of sodium deoxycholate incorporating into the PCR system could enhance the discrimination of viable and dead cells.The results showed that: with the treatment of the Sodium deoxycholate,the optimized light exposure time to achieve cross-linking of DNA by the EMA in dead cells and to photolyse the free EMA in solution was at least 25 min,and the maximum concentration of EMA which did not inhibit the PCR amplification of DNA extracted from viable cells was 9 μg/mL.but the minimum concentration of EMA which completely inhibited the PCR amplification of DNA extracted from dead cells was 1.6 μg/mL;a detection limit of the assay for the viable cells was 20 CFU/mL.SD-EMA-PCR could minimize the possibility of the false-positive by the way of EMA-PCR and reduce the cost of detection.It is a new efficient approach for the rapid detection of the isolate of Listeria monocytogenes.
  • HOU Ru-yang, YANG Ting-ting, ZHU Meng-meng, ZHANG Lei
    Food and Fermentation Industries. 2013, 39(06): 180-185. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.024
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    Static headspace extraction,followed by gas chromatography-mass spectrometry were applied in beef,chicken and pork flavor detection.A total of 105 volatile components were identified from "yidixiang",including aldehydes,ketones,esters and nitrogen-sulfur compounds.The results were further analyzed with principal component and cluster analysis methods(SPSS 19.0 software).It showed that "yidixiang" were different with the beef,chicken and pork flavor.Furthermore,the processing and formula of flavors were the main factors in classification of savory flavor.The results provided a theoretical foundation for the chemical identification and a deep study about the savory flavors.
  • LI Xiao-jiao,WANG Xiao-yu,YUAN Jing,LU Min, WANG Rui-hua,QUAN Zhi-jie
    Food and Fermentation Industries. 2013, 39(06): 186-190. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.038
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    The Folin-Ciocalteu and reversed phase high performance liquid chromatography(RP-HPLC) were employed to determine the total phenolics and mono-phenols in apple vinegar,persimmon vinegar and kiwifruit vinegar.The results showed that the kiwifruit vinegar contained the highest total phenolics(754.50mgGAE/L),followed by persimmon vinegar(343.67GAEmg/L),and the apple vinegar was relatively low(274.08mgGAE/L).Eight kinds of mono-phenols in apple vinegar and nine kinds of mono-phenols in persimmon vinegar and kiwifruit vinegar would be quantified with this method.Chlorogenic acid(6.56mg/L),Caffeic acid(3.03 mg/L) and Phloridzin(1.76mg/L) as the characteristic components of apple vinegar had accounted for 86.7% of the total mono-phenols contents.The total amount of Chlorogenic acid and Phloridzin was more than 27 times as much as Gallic acid in apple vinegar.Gallic acid respectively reached 22.92mg/L and 9.67mg/L in persimmon vinegar and kiwifruit vinegar,which was the highest component of the total mono-phenols in these two fruit vinegar.At the same time,(+/-)-Catechin hydrate was only quantified in persimmon vinegar and kiwifruit vinegar.
  • MA Shu-min,ZHANG Xun,LU Chun-mei,SONG Ao,LI Mo-xi, RONG Hui,XU Li-ming,HAN Da-chuan
    Food and Fermentation Industries. 2013, 39(06): 191-194. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.019
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    In this paper,liquid chromatography-tandem mass spectrometry was used to determine monascorubramine,monascus red,monascin,ankaflavin of the residues in food,using selected ion monitoring for positive confirmation.Liquid sample is extracted with water by the ultrasonic processor.After centrifugation and volume,solid samples or hemi-solid samples were dissolved to a constant volume by water.Then by C18 solid phase extraction cartridges,eluted sample was determined by LC-MS/MS using external standard method.The detection limits,linear ranges,and recoveries of this method,for monascorubramine,monascus red,monascin,ankaflavin,were 1.0 mg/kg,1.0~100.0 mg/kg and 89.3%~94.3%.This study established a method for determination of monascus pigment in foods.It is quickly and sensitive,and can simultaneously determine many kinds of monascus pigments and their positive confirmations.
  • REN Rui-juan,CHAI Chun-xiang,LU Xiao-xiang,LI Li-jie,GUO Mei-juan
    Food and Fermentation Industries. 2013, 39(06): 195-198. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.011
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    The Freshness of Penaeus vannamei Boone during cold storage(5℃) was analyzed by near infrared spectroscopy analyzer(DA7200).The near infrared spectral curve variation of whole shrimp and minced shrimp during storage time was studied,the characteristic peaks and corresponding absorbance were selected.Combined with volatile nitrogen(TVB-N) content,the shrimp freshness was then determined.The impact of whole shrimp and minced shrimp on the results were discussed.The results showed that,with the increase of the storage time,the spectral curve showed certain regularity;the absorbance indicated the clear downward trend,more obvious changes of minced shrimp.The figures of the two dimensions were drawn with the ratio(A980 nm/A1450 nm)of peak parameter in 980nm and 1450 nm as the X axis,the ratio(A1200 nm/A1350 nm) of peak parameter in 1200 nm and 1350 nm as the Y axis,shrimp freshness could be correctly discriminated and the results were consistent with the discrimination of TVB-N.Besides,the minced shrimp discriminating diagrams could reflect freshness changes of the shrimp,from freshness to rotten,which indicated that the near-infrared spectroscopy for minced shrimp freshness determination was better than that for whole shrimp.
  • CHEN Nai-dong, , CHEN Nai-fu, , ZHANG Li, , CHEN Cun-wu,
    Food and Fermentation Industries. 2013, 39(06): 199-204. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.020
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    Our previous studies revealed that the ethanol extract from P.aquilinum exhibited remarkable anti-oxidative activity in vitro.In this paper,the potential antioxidants components of diffident parts of P.aquilinum were investigated by bioassay-guided method.Ethanol extracts from dry P.aquilinum powder were further purified by petroleum ether,chloroform,ethyl acetate,n-butanol to obtain the crude flavonoids.Then the flavonoid contents and the antioxidant activity of the five extracting together with the total ethanol extracts were compared by colorimeter and superoxide scavenging ability by chemiluminescence,respectively.The results showed that remarkable varieties in both total flavonoid contents and antioxidant capacity were existed in six extractions.The potential antioxidant components were mainly in ethyl acetate,in which the flavonoids were obviously much more abundant than the other parts.This might provide us a new strategy for searching new antioxidant from this flavonoid-rich plant and revealing the possible pharmacodynamic material from P.aquilinum.
  • DU Xiong-wei, LI Ye, PANG Yan-hua
    Food and Fermentation Industries. 2013, 39(06): 205-207. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.012
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    A real-time PCR method was developed for the specific,sensitive and rapid detection of ISAV(Infectious salmon anemia virus).A pair of specific primers and a specific probe was designed according to the ISAV gene conserved sequence.The real-time fluorescence PCR probe for detecting ISAV was established.The results showed that this method had good specificity and repeatability,the detection of ISAV minimum copy number was 13.Therefore,the study established the ISAV specific,sensitive and rapid real-time fluorescence PCR probe for fishery products.
  • Arkin Iburaim,ZHU Fu-rong,Burabigul Mamat,HUANG Qiong
    Food and Fermentation Industries. 2013, 39(06): 208-211. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.013
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    To study the contents,characteristic elements and distribution of mineral elements in 6 species of bleeding sap of grape trees from 4 habitats in Xinjiang.The mineral elements of samples were determined by ICP-OES.The principal components analysis and cluster analysis using SPSS 17.0 software were applied to evaluate characteristic elements.Results: After principal component analysis in all samples,three principal factors were gained.The cumulative contribution rate of three principal factors to total variances was 92.490% and the variance contribution of the first factor was 60.923%.These showed that Ca,Mg,P and S were the characteristic elements of bleeding sap from grape tree.After a cluster analysis,samples could be clustered into two groups and the elemental distribution characteristics were related to the habitats and varieties.Mineral elements in bleeding sap from grape tree were related to its variance accumulation and habitats.
  • WANG Kaituo,WANG Ying
    Food and Fermentation Industries. 2013, 39(06): 212-219. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.014
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    The present study was to investigate the effect of the disease resistance induced by 0.2 g/L benzo-thiadiazole-7-carbothioic acid S-methyl ester(BTH) treatment on the storage quality in postharvest peaches(Prunus persica(L.) Batsch cv.'OkuBa')at 20℃.The results of the experiment exhibited that the 0.2 g/L BTH treatment could effectively induced the reaction of systemic acquired resistance(SAR),increased the activities of defense-related enzymes including chitinase and β-1,3-glucanase,and increased total phenolics content.Therefore,the development of the blue mold disease by P.expansum was significantly controlled.Nevertheless,the SAR induced by BTH treatment also lower the ethylene peak value and the contents of glucose and sucrose,inhibited the accumulation of total flavonoids,anthocyanins and carotenoids during the storage,slowed down the negative symptoms of fruit ripening and secondary metabolites synthesis.Therefore,we speculate that the disease resistance reaction SAR induced by BTH is an irreversible energy and material consumption course for postharvest peach fruit and may influence the ripening quality of the fruit.
  • LIU Kai-dong,YUAN Chang-chun,JING Guo-xing
    Food and Fermentation Industries. 2013, 39(06): 220-224. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.039
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    The objective of the study is to investigate a new method for the preservation of carambola fruits and the effects of exogenous citric acid on ripening,senescence and preservation of post harvested carambola fruits.Carambola fruits were subjected to treatments of citric acid at the concentrations of 0(as control),5mmol/L and 10mmol/L for 20min,and then were stored at 15℃.The physiological parameters related to delaying ripening and softening process were measured.The results showed that citric acid treatments decreased the softening rate,delayed the increase of total soluble solids(TSS) and delayed titratable acid(TA)decreasing.Compared with the control,the membrane permeability was distinctly inhibited,and the loss of VC content was decreased.Citric acid treatment can promote the activities of peroxidase(POD) in later period of storage,and decrease polyphenol oxidase(PPO) activity and malondialdehyde(MDA) content.Correlation analysis showed that the physiological parameters of POD activity,PPO activity and TA content were related to the firmness in carambola fruits.It is suggested that exogenous citric acid treatment could delay the ripening and senescence rate of carambola fruits.
  • YUE Xi-qing, ZHANG Xiu-mei, SUN Tian-li, ZHANG Ping, LI Jiang-kuo
    Food and Fermentation Industries. 2013, 39(06): 225-229. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.040
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    In order to study the small vacuum packaging beef quality changes during storage in freezing point,beef's pH,water lost rate,color difference,the total bacteria count and tenderness at 0,4,8,12,16,20,24,28 days storage at 4 ℃,0 ℃ freezing point temperatures were measured.The difference and correlation between storage temperature index and the storage time was determined.The results showed that: the freezing point storage can effectively extend the storage time,and meat quality were better than the traditional storage method.On the 28th day of freezing point storage,plate count of lgCFU was 5.02 g-1.The shear stress was 3.065 kg.Therefore,freezing point combined with vacuum packing is feasible,and can better maintain the quality of beef.
  • ZHOU Qian,JI Shu-juan,MA Chao,LIU Xiu-ying
    Food and Fermentation Industries. 2013, 39(06): 230-234. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.06.015
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    Fatty acid in blueberry fruit was extracted by Soxhlet and its methyl ester product was analyzed by GC-MS.The fatty acid composition and changes of blueberry fruit during cold storage was determined by peak area normalization method and data processing systems of MSD chemistry workstation.Results indicated that there were eight fatty acids in blueberry.The major components were linoleic acid(41.874%),palmitic acid(27.343%),linolenic acid(14.680%),oleic acid(9.285%),arachidic acid(1.437%),13-octadecenoic acid(1.204%),hexadecenoic acid(0.555%) and stearic acid(0.411%).Linoleic acid,linolenic acid and oleic acid were the major components of unsaturated fatty acids and their relative percentage content was 67.598%.During the cold storage at 0 ℃,the composition of fatty acid had not changed,but the content of unsaturated fatty acid decreased gradually and the saturated fatty acid increased.The content of unsaturated fatty acid decreased significantly after 45d.The index of unsaturated fatty acids and unsaturation degree both decreased during cold storage.