25 July 2013, Volume 39 Issue 07
    

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    Food and Fermentation Industries
  • HUANG Jia-bao, TANG Lei, HUA Zi-an, MAO Zhong-gui
    Food and Fermentation Industries. 2013, 39(07): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.001
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    In order to express ascorbate peroxidase(Apx) gene of Chinese kale in E.coli,we amplified apx coding sequence of Chinese kale by means of PCR and RACE based on the conserved sequence of ascorbate peroxidase gene in Brassica.Analyzed and calculated by DNAMAN V6,the molecular weight of recombinant protein was approximately 27.6 kDa.We constructed recombinant plasmid pET-28a-apx and transformed it into E.coli BL21.The Apx was expressed successfully in E.coli BL21 with the soluble form.The results from single-factor experiment showed that the optimal condition for Apx expression was induction at 23 ℃ for 10 hours with the addition of 0.2 mmol / L IPTG.The recombinant protein was purified by Ni2 +affinity chromatography and the best reaction condition for the enzyme was at pH6.5 and 40 ℃.The results provided the basis for the physiological and functional research of Chinese kale Apx.
  • CUI Wen-ming, LIU Lu, ZHANG Shu-wen, PANG Xiao-yang, LI Hong-juan, LV Jia-ping
    Food and Fermentation Industries. 2013, 39(07): 6-12. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.026
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    The optimal conditions for Lactobacillus delbrueckii subsp.bulgaricus LJJ autolysis and the effect of lysozyme on autolysis were determined through analyzing the influence of various factors such as temperature,pH of TE buffer,incubation time,cell growth phase,SDS and Triton X-100 concentration.Autolysis was performed on Lactobacillus delbrueckii subsp.bulgaricus LJJ from different growth stages and detecting the autolysis rate and lysozyme activity variation under various levels of SDS and Triton X-100 concentration.The morphological differences of the normal LJJ cells,the autolysis cells in TE buffer after 24h incubation at 37℃ and in TE buffer with 0.50 g / L SDS were observed by Scanning Electron Microscope(SEM).The results showed that LJJ had the optimum autolysis temperature of 50℃ and the optimum autolysis pH value in the range of 6.0 ~ 8.0.Furthermore,with the extension of incubation time,autolysis rate of LJJ was increasing gradually and the rate increase slowed down significantly after 24h incubation.LJJ cells of the exponential phase showed the maximum autolysis rate,while LJJ cells of the steady growth period gave the minimum autolysis rate.The presence of SDS significantly inhibited the autolysis of LJJ and lysozyme activity.Autolysis of LJJ and lysozyme activity was inhibited by 99.6% and 97.4% with adding 0.50 g / L SDS respectively.In contrast,the use of 1.00 g / L Triton X-100 improved the activity of lysozyme by 20.7% and 39.5% respectively.The results of SEM observation revealed that the autolysis cells in TE buffer after 24h incubation at 37℃ compared to the normal cells had holes appearing in the cell wall,cell integrity was destroyed,and intracellular content dissolved out,while the autolysis cells in TE buffer with 0.50 g / L SDS just became atrophic and the cell surface was crude,but cell wall still kept its integrity.Environmental temperature,pH value,incubation time,cell growth phase,SDS concentration and Triton X-100 concentration can affect the autolysis of LJJ significantly and be used for the regulation of the autolysis of LJJ through controlling the influence factors of autolysins under certain conditions.
  • TANG Bin,ZHANG Ying-ying,YANG Ya-ping
    Food and Fermentation Industries. 2013, 39(07): 13-17. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.002
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    A novel endoglucanase gene was cloned from a cDNA library of the filamentous fungus Rhizopus stolonifer var.reflexus TP-02 and expressed in Escherichia coli BL21.Structure and function of the gene product endoglucanaseⅡ(abbreviated as EGⅡ) were analyzed by a series of bioinformatics software.Mutational analysis of the carbohydrate-binding modules 1(CBM1) and the Glycoside Hydrolase 45(GH45) domain of EGⅡ was conducted to discuss their structural consequences.Results of structure analysis indicated that N39S could influence the formation of CBM1 close horizontal plane,while V136D and E260D had a strong effect on the active center of GH45 domain.The fermentation characteristics of recombinants showed that N39S could shorten the peak time of mutant strains,and V136D and E260D improved the activity significantly.Furthermore,the maximum endoglucanase activity of the mutant EGⅡ-F containing all 6 mutations(N39S,V136D,T251G,D255G,P256S and E260D) was 1.321 IU / mL,which was observed at 21 h during the fermention process,and was increased by 82.7% compared to that of wild type EGⅡ.
  • YAO Su, ZHANG Ming-juan, LIU Yong, XIN Chun-Hui, XU Ling, ZHANG Bo-lin, CHENG Chi
    Food and Fermentation Industries. 2013, 39(07): 18-23. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.027
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    The high-temperature daqu of sesame flavor liquor was used as experimental samples.Thermophilic functional bacteria were isolated by culturing at 55℃.Through screening of transparent circle and assaying of the solid-state fermentation enzyme activity,protease production strains were isolated.The strains were identified with 16S rDNA gene phylogenetic analysis.The results revealed that 85 strains of thermophilic bacteria were isolated from samples.The neutral protease activity of M5 was higher than control strain,and the enzyme activity of M5 was 96.06 U / g.The strain M5 was identified as Bacillus subtilis subsp.subtilis through molecular biology methods.The strain M5 can be used as microbial agents to produce high-temperature daqu of sesame flavor liquor.
  • LUO Chan, CHEN An-jun, CUI Hui-ling, PU Biao, AO Xiao-lin
    Food and Fermentation Industries. 2013, 39(07): 24-29. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.028
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    The dynamic change and growth of Salmonella enterica serovar Enteritidis(SE) in fresh-cut apple,cabbage and lettuce at 4,10,15,30℃ was investigated in 7 days,and the accuracy of GP(Growth Predictor) in ComBase was also evaluated.The results showed that SE could not grow but still survived at 4℃.And less time was needed to reach the maximum cell count at higher temperature.The observed values of SE growing to the maximum cell count could not fit into the predicted values.The growth rates of SE predicted by GP were lower than the actual growth rates in fresh-cut fruits and vegetables at 10℃,and this model was thus unreliable in microbial risk assessment.
  • ZHANG Yin-cheng, YIN Xiao-ting, LEI Yun, WEI Ying-ying, PAN Lei-qing, TU Kang
    Food and Fermentation Industries. 2013, 39(07): 30-34. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.029
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    This paper was designed to establish the growth model of Listeria monocytogenes in fresh-cut iceberg lettuce in different temperatures.The L.Monocytogenes was inoculated to the surface of fresh-cut iceberg lettuce and then preserved in temperature of 4 ℃,8 ℃,16 ℃,24℃,32 ℃.Gompertz model was selected as the primary model.A secondary model was created to study the effects of temperature on growth kinetics parameters of Listeria monocytogenes in the primary model.Mathematical evaluation was also conducted.The results showed that the regression of Belehradek model well described the effect of temperatures on the maximumgrowth rate and the lag phase,and correlation coefficients of determination were 0.9772,0.9847,respectively.Therefore,the model can predict the growth of L.monocytogenes in fresh-cut iceberg lettuce perfectly.
  • LIU Dan, LONG Zhao, ZHAO Mou-ming, ZHAO Qiang-zhong
    Food and Fermentation Industries. 2013, 39(07): 35-38. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.030
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    The effects of storage temperature and storage time on pH,the rheological characteristics,the droplet size,the creaming rate and centrifugal sedimentation rate of reconstituted milk were investigated.The correlation between fat globule diameter and creaming rate,centrifugal sedimentation rate during the storage was also analyzed.The results indicated that the pH and the apparent viscosity of reconstituted milk decreased with the increasing storage temperature;and both increased first and then decreased with the storage time.The pH and the apparent viscosity of reconstituted milk reached the maximum value on the 15th day at 25℃ and 37℃ storage temperature,while stored at 55℃,they reached the maximum values on the 7th day.Creaming rate showed positive correlation with d 4,3 on the top of reconstituted milk,the creaming rate and d 4,3 increased gradually with the increase of storage temperature and storage time.Centrifugal sedimentation rate showed positive correlation with d4,3 at the bottom of reconstituted milk.The pH and the apparent viscosity increased initially and decreased afterward with the increase of storage temperature,and reached to the maximum value at 37℃,but increased gradually with storage time.
  • LI Bing, CHI Yu-jie, BAO Zhi-jie, SUN Lin-zheng
    Food and Fermentation Industries. 2013, 39(07): 39-43. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.031
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    In order to increase the gel properties of soybean protein,glycinin(11S) which was obtained through separation and purification from defatted soybean meal was covalent modified by maltose under wet-heating conditions.Box-Behnken model was used to optimize reaction conditions.The gel strength and rheological properties were analyzed before and after glycation.Response surface analysis illustrated that the optimized conditions of glycated reaction were as follows: the augmenter of maltose was 1.85%,reaction temperature was 68.42℃,reaction time was 50.08 min.Under the above conditions,the gel strength could reach to 269.43g.According to actual situation,reaction temperature was set to the augmenter of 2.0 %,reaction temperature was 70℃,reaction time was 50 min,the strength of the gel was 270.52g.Rheological properties of glycinin-maltose maillard products under the optimal conditions was analyzed and the results revealed that glycation between glycinin and maltose helped the gel point(increased from 2648s to 2489s),promoted the formation of the soybean 11S globulin gel network and increased the viscoelasticity of 11S globulin gels.
  • ZHAO Xin, GUAN Xiao
    Food and Fermentation Industries. 2013, 39(07): 44-49. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.032
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    oy protein isolates(SPI) and soluble soybean polysaccharides(SSPS) were used as the main raw material to prepare edible composite film.The properties of the film were studies.The ratio of SPI to SSPS,the addition amount of glycerin and sodium alginate and calcium ion concentration were chosen as the effect factors.Single factor experiment and orthogonal tests were conducted to explore the optimal formula of SPI and SSPS composite film.The properties of the composite film were evaluated by water soluble,water vapor permeability,tensile strength,and breaking elongation rate.The results showed that the optimal formula of SPI and SSPS composite film was: SPI to SSPS ratio 1∶ 7,glycerin addition amount 2%,sodium alginate 4%,and calcium ion concentration 1.0mol / L.Under the optimal process conditions,the comprehensive performance of SPI and SSPS compound film had highest score of 67.79.
  • YU Bo, BAI Yu-xiang, JIN Zheng-yu, WU Yue-chun, WU Jin-ju
    Food and Fermentation Industries. 2013, 39(07): 50-54. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.033
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    The purity of maltotriosyl-β-cyclodextrin was confirmed by HPLC and the molecular weight was calculated by ESIMS.The chemical composition and structure of maltotriosyl-β-cyclodextrin were elucidated by FTIR,analyzed by enzymatic hydrolysis,1H NMR,13C NMR and HMBC.The results indicated that the purity of maltotriosyl-β-cyclodextrin was more than 99%,its molecular weight was 1620.5 and its structure was mono-6-O-α-D-maltotriosyl-β-cyclodextrin.
  • LIU Feng-ru, CAO Yi, WANG Li, WANG Ren, CHEN Zheng-xing
    Food and Fermentation Industries. 2013, 39(07): 55-61. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.034
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    In this paper,wheat germ protein(WGP) as raw material was hydrolyzed by protease and bond to Ca2+.The formation of wheat germ peptide-calcium complex can be the fourth-generation calcium supplements.Alcalase could hydrolyze wheat germ protein more easily.The combined amount of calcium reached a highest value of 18mg / g protein at the degree of hydrolysis of 21.5%.Result of SDS-PAGE showed the quick degradation of the high molecular weight subunit in WGP,and showed that the hydrolysis of 50kDa and 32 ~ 34 kDa subunit was intimately related to calcium binding capacity.The hydrolysates with high calcium binding ability mainly contained Glu,Arg,Asp,Gly and 44% of hydrophobic amino acids,in which the molecular weight distribution was lower than 2 000Da.Results of full wavelength scanning and infared spectra revealed that the amino and carboxyl groups were involved in the binding reaction and generated new material-wheat germ peptide-calcium complex.
  • SONG Chun-li, REN Jian, MA Cui-cui
    Food and Fermentation Industries. 2013, 39(07): 62-64. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.035
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    ephacryl S-300 gel filtration chromatography was used to purify Chitosan from Maggots shell.The Chitosan was identified as two fractions by HPLC analysis,the molecular weight was 230 and 620 kDa,respectively.The results indicated that Sephacryl S-300 chromatography was useful for purification of Chitosan.The two fractions was analyzed by infrared spectrum and X-ray,the results showed that both fractions had characteristic absorption peak of Chitosan functional group in the IR spectrum.Crystallinity degree of fraction one was low and the fraction two was high.
  • LIN Hao, LIN Wei-feng, CHEN Zhong
    Food and Fermentation Industries. 2013, 39(07): 65-68. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.036
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    In order to study their nitrite reduction activity and find out the degradation mechanism roughly,two strains of lactic acid bacteria,Lactobacillus plantarum-L134-1-P(LP) and Leuconostoc mesenteroides-L134-1-P(LM),were investigated.It was found that LP had a better ability to degrade nitrite than LM on MRS broth with the addition of nitrite,the final nitrite degradation rate achieved 98.63% and 38.77% respectively.After 72 hours of fermentation,the pH value of LP broth fell to 3.87,the proportion of total acid reached 1.79%.Meanwhile,the pH value of LM broth only reached 5.35,and the proportion of total acid reached 0.34%.It was also shown in SPSS that there was a strong negative correlation between pH and degradation rate,and a positive correlation between total acid and nitrite degradation rate,but viable cell numbers did not have clear relation with nitrite degradation rate.On that basis,we also studied variation trend of nitrite content in deionized water after adding lactic acid.If pH value was adjusted to 3 and the proportion of total acid reached 1.04% in the deionized water,the degradation rate of nitrite would increase efficiently.It reinforces the view that nitrite degradation abilities of lactic acid bacteria mainly depends on acid degradation.
  • LIU Hong-fang, DENG Ze-yuan, XU Liang, CHEN Hua-rong, LIU Wen-qun
    Food and Fermentation Industries. 2013, 39(07): 69-73. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.037
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    Selenium(Se) is one of the important and essential trace elements in human body,but the range between biological activity and toxicity of Se is extremely narrow,so it's easy to show its toxicity.However,Se(0) nanoparticles have an advantage of high security and strong efficiency.In this experiment,LA4 strain with higher tolerance to sodium selenite was selected from lactic acid bacterias in our laboratory.We found that 46.79% of 4 mmol / L Na 2 SeO 3 was reduced by spectrophotometry.We also found LA4 strain could reduce sodium selenite into red elemental selenium by transmission electron microscope(TEM) and X-ray photoelectron spectrometer(XPS) test.We could see a large number of particles from transmission electron microscope pictures of Na 2 SeO 3,some of the particles sticked to the cell surface,but some of the particles were free in the culture medium,their diameters were mainly in the range from 50nm to 200nm.
  • TIAN Dian-mei, HUO Dan-qun, ZHANG Liang, AO Zong-hua, YANG Ping, TU Rong-kun, DING Hai-long, LIU Hai-yan
    Food and Fermentation Industries. 2013, 39(07): 74-78. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.038
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    In order to reveal the quality relationship between sorghum and Chinese liquor,we analyzed the physical,chemical and microbial differences of three kinds of sorghum distilled grains during fermentation.At the end of fermentation,the base production rates of the three grains(Lunuo 8,Qing Keyang and Jinza 12) were 32.64%,30.40% and 25.92% respectively.The proportions of ethyl lactate and ethyl caproate in the three bases(Lunuo 8,Qing Keyang and Jinza 12) were 1.14,1.14 and 2.63.At the same time,the three kinds of base liquor's sense were also evaluated.The senses of the base liquor made by sorghum of Lunuo 8 and Qing Keyang were aroma,sweet,pure and clean,but the sense of base liquor made of the sorghum from North China was not good enough.By comparing the fermentation processes of the three representative kinds of sorghum,we found out that differences of sorghum quality led to different fermentation parameters and then resulted in the different qualities of base liquor.
  • DONG Nan, CHEN Xu-sheng, REN Xi-dong, ZENG Xin, SUN Qi-xing, ZHANG Jian-hua, MAO Zhong-gui
    Food and Fermentation Industries. 2013, 39(07): 79-82. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.014
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    To improve the production of ε-poly-L-lysine(ε-PL) by Streptomyces sp.M-Z18,the strategy of Lglutamic acid feeding during fermentation was developed with the help of optimization of L-glutamic acid supplement concentration and time.Combined with fed-batch fermentation using glycerol as carbon source,the ε-PL production and productivity was reached to 31.65 g / L and 4.36 g /(L·d) respectively in 174 h.Compared with the fermentation without L-glutamic acid addition,the data were increased by 49.2% and 43.9%,respectively.These results demonstrated that the feeding of L-glutamic acid during fermentation was a novel approach for improve ε-PL fermentation level by ε-PL producing strains.
  • XIONG Yang, HUANG Zhi-xu, ZHU Chao, ZHANG Jian, WAN Hong-gui
    Food and Fermentation Industries. 2013, 39(07): 83-87. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.011
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    Using purity,yield and average particle diameter of LOA as key indicators,various strategies of solventing-out crystallization of LOA,such as crystal seed addition,feeding rate and volume of antisolvent were studied.The process of the crystallization of LOA was divided into five stages based on the solubility curve of LOA in the ethanol / water system.The results showed that the crystalline growth was improved if 4% crystal seeds were added when the volume ratio of ethanol to LOA solution was 0.8 and the adding rate of ethanol in stage Ⅲ appropriately slowed down.The crystallization purity was 97.9%,and the average particle diameter was 270.6μm.
  • ZHOU Hai-yan, LIU Long, DU Guo-cheng, CHEN Jian
    Food and Fermentation Industries. 2013, 39(07): 88-93. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.015
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    To cope with the bacteriophage problem for improvement of L-Phe production,we isolated bacteriophage BP-1 from the contaminated fermentation broth of E.coli WSH-Z06(pAP-B03) producing L-phenylalanine(LPhe).Through the treatment of WSH-Z06 with N-methyL-N'-nitro-N-nitrosoguanidine(NTG),selection for resistance to BP-1,transformation with plasmid pAP-B03,and examination for the capacity of L-Phe production,we obtained one mutant strain E.coli BR-42(pAP-B03).In the presence of BP-1,E.coli BR-42(pAP-B03) exhibited a satisfactory performance in cell growth and L-Phe production.It was confirmed that E.coli BR-42(pAP-B03) was a potential L-Phe over-producer against bacteriophage BP-1.It could be an excellent substitute for its parent strain WSH-Z06(pAP-B03) in L-Phe industry production.
  • SHEN Nan, WANG Jin-jing, LIU Chun-feng, LI Yong-xian, LI Qi
    Food and Fermentation Industries. 2013, 39(07): 94-97. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.039
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    Aiming at reduce the acetaldehyde concentration in beer,an industrial brewing yeast strain MI 4 was used as original strain and mutagenized with ultraviolet radiation.After primary screening with disulfiram and domestication with media containing acetaldehyde,a mutant strain D-A-14 was obtained with considerably low yield of acetaldehyde.The concentration of acetaldehyde in the beer brewed with the mutant strain was 2.86 mg / L,which was 76% lower than that of MI 4.In the meantime,the beer brewed with the mutant strain contained less higher alcohols and more esters and showed more harmonious flavor.These results demonstrated that the low-acetaldehyde mutant strain D-A-14 would be suitable for beer industry.
  • LI Yu-hui, WANG Jun-gang, LIU Cheng-jiang, GUO An-min, LI Kai-xiong
    Food and Fermentation Industries. 2013, 39(07): 98-103. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.040
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    To protect superior yeast strains in traditional fermented cheese samples that were domesticated for thousands of years.A total of 33 yeast strains were isolated from 20 home-made Cheese samples collected from XinjiangYili of China.The isolated strains were identified by standard physiological and biochemical tests and analysis of the large-subunit(26S) rDNA gene D1 / D2 domain sequences.These strains were grouped in 5 species belonging to 4 genera.The dominant species in Cheese were Pichia fermentans in Tangbula and Nalati pastoral areas,but Saccharomyces cerevisiae were major population in Tuoli county and Buerjin county.The results showed that Pichia and Saccharomyces were the common genera in these cheese samples.
  • WU Xiao-juan, ZHONG Hua, LIU Hai-yan, GU Ji-rui, LUO Guo-qiang
    Food and Fermentation Industries. 2013, 39(07): 104-108. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.016
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    Under the same culture conditions,growth performances and quality characteristics of five strains of Spirulina were studied through analysis of growth parameters and biochemical compositions.Among these five strains,the S3 strain showed a strong advantage in growth performance,of which the growth rate and light use efficiency were 0.11 g /(L · d) and 1.91%,respectively.The content of protein was 57.95%.Compared with other Spirulina strains,the S3 strain had higher flotation activity and higher contents of phycobiliprotein,chlorophyll a and carotenoid.Simultaneity,using the content of protein and growth rate as evaluation indexes,the excellent Spirulina strain S3 was obtained through colligation score.The result indicated that the strain S3 could be selected for large scale cultivation.
  • CHEN Guang-jing, ZHENG Jiong, HU Guo-zhou, WANG Hui, HU Peng, KAN Jian-quan
    Food and Fermentation Industries. 2013, 39(07): 109-113. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.041
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    The effects of salt concentration,temperature,calcium chloride and sodium metabisulphite and sample size on firmness of Dendrocalamus latiflorus were compared and investigated.The results showed that pickling condition has great influence on the change of firmness of bamboo shoots during pickling.It was found that the best condition to keep the firmness was high salt concentration,low temperature,high calcium chloride and sodium metabisulphite concentration and thick conditions.
  • DAI Lai-xin, LU Hong-mei, ZHANG Li-ping, ZHANG Bai-fa, JIANG Xiao-lin
    Food and Fermentation Industries. 2013, 39(07): 114-119. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.042
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    The purpose of this study is to prevent the generation of crystal in Sufu and provide foundation for its prevention in future.We took grey Sufu as the main study object and analyzed the differences of related indicators among green curd Sufu with crystal in different period of late fermentation.Then we did a model test based on different effectors that influence the production of crystal in Sufu.We found that along with the prolongation of the later fermentation,the concentration of NH 4 +and pH value of Sufu both were increasing.The content of P was increasing at first and decreasing later.The content of Mg was decreasing.The concentration of NH 4 +and pH value both had a great influence on the generation of MgNH 4 PO 4 ·6H 2 O.But salinity and the content of alcohol had little effect.Therefore,we could conclude that the generation of large amounts of crystal might be caused by the increasing concentration of NH 4 +which produced during long-term later fermentation period.Low salinity and high alcohol content would promote the generation of the crystal.
  • CAI Jun, JIANG Hai-yong
    Food and Fermentation Industries. 2013, 39(07): 120-123. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.043
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    The polypeptide rice wine brewing technology,i.e.,enzymatic active polypeptide biological fermentation technology was used to brew new biological polypeptide yellow rice wine.Researches were focused on the different concentrations of corn peptide,the influence of different addition time on the fermentation process of yellow rice wine.The results showed that the efficiency of corn peptide could improve the brewing of yellow rice wine,and fermentation period could be shortened 2 days.Addition of 2.0 mg / mL corn peptide at 50th hour after early fermentation could promote bacteria growth and increase the alcohol content in the fermented liquid,and raise the utilization ratio of total sugar.Addition of polypeptide after fermentation made it become one of the main active ingredients in new biological yellow rice wine,wherein peptide content could reach more than 4.0 g / L,which greatly enhanced the function of rice wine for health care and kept superior quality,and thus possessed huge potential for market development.
  • LU Wu-xiang,WANG Dong-hua,WANG Xiu-ying,XU Yan
    Food and Fermentation Industries. 2013, 39(07): 124-127. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.006
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    We have analyzed and compared the antioxidant activity of liquid fermentation mycelium of five kinds of edible fungi.These edible fungi included Hericium erinaceus(Bull.) Per.,Pleurotus eryngii Quel.,Lentinus edodes(Berk.) sing.,Flammulina velutiper(Fr.) Sing,and Copyinds comatus(MUII.Fr) Gray.We have extracted the fermentation mycelium polysaccharide and protein of five edible fungi and determined their antioxidant activity.Antioxidant activity was evaluated by four methods,including the measure of reducing power and the evaluation of capacities of scavenging for superoxide anion free radical,hydroxy radical,and DPPH free radical.We also have studied the effect of the polysaccharides and protein content on the antioxidant activity.The results showed that the fermentation mycelium polysaccharide and protein had some reducing power and scavenging capacity to O· 2-,·OH and DPPH·.A comprehensive evaluation method had been established to evaluate the composite antioxidant capacity of fermentation mycelium polysaccharide and protein of five edible fungi.The results showed that the antioxidant activity of Flammulina velutiper(Fr.) Sing mycelium polysaccharide was the highest in the five mycelium polysaccharides.The order of antioxidant activity of mycelium polysaccharide from high to low was as followes: Flammulina velutiper(Fr.) Sing,Hericium erinaceus(Bull.) Per.,Pleurotus eryngii Quel.,Lentinus edodes(Berk.) Sing.,Copyinds comatus(MUII.Fr) Gray.Antioxidant activity of Hericium erinaceus mycelium protein was the highest in the five mycelium proteins.The order of antioxidant activity of mycelium protein from high to low was as followes: Hericium erinaceus(Bull.) Per.,Flammulina velutiper(Fr.) Sing,Pleurotus eryngii Quel.,Lentinus edodes(Berk.) Sing.,Copyinds comatus(MUII.Fr) Gray).Determination results of mycelia polysaccharide and protein content showed that the higher content of polysaccharide and protein,the stronger comprehensive antioxidant activity.
  • YANG Xin, FAN Jia-heng, DUAN Ning-yao, ZHAO Feng-yun
    Food and Fermentation Industries. 2013, 39(07): 128-131. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.044
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    Using crude propolis from Xishuangbanna of Yunnan as raw materials,different propolis extracts were acquired in 75%,85%,95% ethanol at room temperature and by thermal process.The flavonoid contents of propolis extracts were determined.And the inhibition effect of different propolis ethanol extracts on Pleurotuseryngii and contaminative microorganisms was discussed for the first time.The results showed that the highest flavonoids content was 10.51 mg / mL under the conditions of 75% ethanol extraction by thermal process.Propolis extract had inhibition effect on both Pleurotuseryngii and contaminative microorganisms,the inhibition degree from high to low was as followes: bacteria > Pleurotuseryngii > Mould.Correlation analysis indicated that all of the correlation coefficients on the inhibitory rate of Pleurotuseryngii,Mould and bacteria with the flavonoids content were above 0.8,which showed a good correlation.Addition of the right amount propolis extract can effectively inhibit bacterial pollution in Pleurotuseryngii species preservation and fruit body preservation.
  • CHEN Yuan, YANG Jia-tian, HUANG Zu-qiang, ZHU Wan-ren, TANG Chun-jie, QIN Gu
    Food and Fermentation Industries. 2013, 39(07): 135-141. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.045
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    In order to develop a new preparation method of starch acetate,the cassava starch acetate was synthesized by mechanical activation-strengthened solid phase chemical reaction.The effects of acetic anhydride content,sodium hydroxide content,ball-milling temperature,ball-milling time,stirring speed and the volume of the stack for ball-milling media on esterification of cassava starch were investigated.The degree of substitution(DS) of starch acetate was used as the evaluating parameter.The best conditions of preparation technique were confirmed by orthogonal test.The optimum conditions of cassava starch acetate preparation were 60% acetic anhydride,2.0% sodium hydroxide,ball-milling temperature 60℃,ball-milling time 60min,stirring speed 380r / min,tack media 500 mL,the DS of the products 0.2632,and the RE was 25.57%.Furthermore,the structure of native starch and the starch acetate were further characterized by using Fourier transform infrared spectrometry(FTIR) and X-ray diffraction(XRD).The mechanical activation considerably enhanced the esterification of cassava starch.
  • CHEN Zhi-sheng, GUO Hai-fu, YAN Peng, Wu Yan-ni, Liu Li-ping
    Food and Fermentation Industries. 2013, 39(07): 142-146. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.017
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    The solid super acidic SO42-/ SnO2-kaolin was prepared by tin compounds and kaolin assisted by ultrasonic microwave drying method,it has a higher surface area and is used in the synthesis of food essence butyl propionate.The influence factors on conversion rate of n-butyl propionate were discussed,such as acid and butyl alcohol molar ratio,catalyst dosage,reaction time,type and amount of entrainer.The optimal reaction conditions on synthesis of butyl propionate were: the mole ratio of alcohol to acid is 2∶ 1,the dosage of catalyst 3% of the total reaction materials,reaction temperature 114 ~ 116 ℃,entrainer n-butyl alcohol,and reaction time 4 h.In this condition the esterification rate was up to 97.02%,much higher than the majority catalysis mentioned in the literature,the esterification rate still reached to 86.58% even when the catalyst was reused for third times,the purity of the product was 96.68% by GCMS.
  • LI Wen-feng, JIN Huan-huan, XIAO Xu-lin
    Food and Fermentation Industries. 2013, 39(07): 147-153. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.046
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    In order to improve dried hawthorn quality,on the basis of the influence factors on hawthorn nutrition analysis,an experimental study of to increase preserving rate of nutrient was conducted by adopting twice common rotation combined design and experiment scheme.Single factor experiments show that there are different degree influences on Vc,reducing sugar,total acid and flavonoids content by air-impingement jet drying.In addition,different optimization solutions are obtained by three factors twice common rotation combined design and experiment scheme optimization test.The optimized Vc content of scheme is: the temperature 55.8 ℃,air velocity 11 m / s,nozzle height 148.0mm,material box width 130mm.Total optimized acid content of scheme is: temperature 54.9 ℃,air velocity 11.0 m / s,nozzle height 137.0mm,box material width 130mm.Reducing sugar content in the optimization scheme is: the temperature is 54.7 ℃,air velocity is 10.5 m / s,nozzle height is 139.2mm,box material width is 130mm.
  • BIAN Hong-xia, TU Peng
    Food and Fermentation Industries. 2013, 39(07): 154-157. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.047
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    The changes of dielectric parameters of the grapes which were fallen from different heights and then stored for 3 days were studied by parallel plate capacitor in the rang of 50HZ-1MHZ.At the same fallen height,with the increase of electric conductance,the complex impedance module and equivalent capacitance decrease,electric conductance increase,the loss factor decreased first and then increased,quality factor increased first and then decreased with the frequency increased,and the loss factors and the quality factors were at extreme values at 25kHz.In the fallen range of 80 ~ 200cm,the grapes complex impedance module and quality factor increase first and then decrease and were at the maximum in 120cm,electric conductance,equivalent capacitance and loss factor decreased first and then increased and were at the minimum in 120cm.Overall,the mechanical damages of the grapes can be observed by dielectric parameters changes,and highly correlation between dielectric parameters and electric frequency was exist.
  • YANG Xiao-yin, LUO Xin, LIANG Rong-rong
    Food and Fermentation Industries. 2013, 39(07): 158-164. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.018
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    The product packaging is one of the important parts in meat production.As a successful packaging,modified atmosphere packaging(MAP) extends the shelf life of meat products.Futher studies showed that various new MAP types have appeared,and MAP has become a comprehensive packaging system with the further development of meat industry.The effects on the quality and shelf-life of the chilled meat have been elaborated in this article,and the current problems for MAP are also listed.Future trends of MAP are discussed by evaluating the advantages and disadvantages of different kinds of MAP comprehensively,which will provide valuable information for MAP development.
  • LI Dan-dan, SONG Ye, WU Mao-yu, ZHU Feng-tao, YU Bin, MA Xiao-yan
    Food and Fermentation Industries. 2013, 39(07): 165-170. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.019
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    As one of the important components in plants,polysaccharides is widely used because of its physiological activities.With the progresses in intensive study,more and more attention was given to the hydrolysis of polysaccharides and it was found that low molecular sugar has better activities than high molecular sugar in some ways.Reviews on the methods of polysaccharides hydrolysis and the structural identification were elaborated,providing basis for the relationship between hydrolysates and their physiological activities.
  • ZHAO Jian-yuan, WEI Tao
    Food and Fermentation Industries. 2013, 39(07): 171-177. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.020
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    table isotope ratio analysis can be used to identify different regions,different food source of animal products.The method is non-radiation,harmlessness,sensitivity and accuracy.Stable isotope ratio analysis technique is an effective tool for tracing the food origin and has broaden application.The paper systematically reviewed the authenticity and development of the method used in meat and diary products at home and abroad.It provides the references of establishing the traceability detecting system of agricultural products in China.
  • LI Chun-ping, WU Jia-jia, LI Yan, WANG Xue-feng, ZHAO Qiao-ling, XU Kun-hua, DAI Zhi-yuan, GU Tian-sheng
    Food and Fermentation Industries. 2013, 39(07): 178-184. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.021
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    By optimizing the solid-phase microextraction conditions(SPME),combined with gas chromatography-mass spectrometry(GC-MS),the volatile compounds and odor-active compounds of stinky mandarin fish were identified.By comparing of retention indices(RI) and matching mass spectra,a total of 45 volatiles were identified.These flavor compounds were divided into 9 main classes according to the structures,including acids,aromatic compounds,sulphur and nitrogen containing compounds,etc.Alcohols were the key volatiles with the highest content of 62.60%.According to the odor-active value(OAV),13 odor-active compounds were identified and further confirmed by comparing with the standard compounds in the GC-MS system.Among them,butanoic acid,trimethylamine and linalool had high OAV values and contributed significantly to the overall flavor quality.
  • CHEN Shi-qiong,PANG Bo,CAI Xue-feng,YI Jun,GUO Zheng-lei,FU Pu-bo,RAO Hong
    Food and Fermentation Industries. 2013, 39(07): 185-187. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.007
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    To rapidly identify spoilage yeast isolated from food by real-time PCR,several specific probes and primers were designed or selected.The method for identification of Saccharomyces cerevisiae,Zygosaccharomyces rouxii,Dekkera bruxellensis and Spartak pichia by real-time PCR were established in this study.More than 60 strains of yeast isolated from commercial food were identified by real-time PCR method.The results showed that 4 strains of them were Saccharomyces cerevisiae,and 21 strains were Zygosaccharomyces rouxii,the other 35 strains didn't belong to that 4 species of yeast.To identify yeast by real-time PCR method,the whole process took only about 3 hours.Compared with the traditional biochemical method,real-time PCR method was more time-saving,sensitive,and accurate.
  • CHEN Yan, ZHU Xiao-qing, FANG Shui-qin, GUO Hui-qin, LIU Qing
    Food and Fermentation Industries. 2013, 39(07): 188-192. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.022
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    PCR tubes were coated with the monoclonal antibody against hemorrhagic Escherichia coli O157 to capture the suspected bacteria in samples.PCR was carried out to detect the captured bacteria.Results showed that the sensitivity of this method was up to 102CFU / mL.Compared with direct PCR and the ELISA,the sensitivity of this method was increased by 1 000 times.The PCR test in the other 10 non-target strains showed negative results,which revealed that the immunocaptured PCR method had high specificity.This method combined immunology detection with molecular biology detection.The immunological enrichment and amplification of PCR happened in the same PCR tube.This method not only improved the detection sensitivity and accuracy,but also shortened the detection time.Also,it reduced the detection cost and pathogenic loss.This method is a new rapid detection method which is suitable for on-site test.
  • LI Yuan-wen, CHEN Su-juan, BAI Wen-liang, CEN Xiong, ZHENG Yan-jie
    Food and Fermentation Industries. 2013, 39(07): 193-199. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.012
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    A fast analysis method of aroma compounds in peanut oil using optimized headspace solid-phase microextraction conditions combined with GC / MS was established.74compounds were identified,including Pyrazine,Furans,Pyrroles,Pyridines,Aldehydes,Ketones,Alcohols,Acids in main component of peanut oil aroma.There were 19 Pyrazine compounds and 7 Furan compounds considered the main contributors of peanut oil flavor.Pure peanut oils and other vegetable oils with 116 aroma compounds calculated by internal standard were analyzed through principal component analysis(PCA),and the result showed those 116 compound can help in identifying peanut oil and others.
  • LIU Zi-ping,LI Jing,WU Chun-xia,ZHANG Yu,LI Hai-tao,DAI Yi
    Food and Fermentation Industries. 2013, 39(07): 200-203. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.004
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    To develop a rapid,simple detection of colloidal gold immunochromatographic assay for detecting the toxic substance 5-Hydroxymethy furfural(HMF) in honey.Methods: competing antibody binding reaction was applied.Nanocolloidal gold particles were prepared and labeled to anti-HMF monoclonal antibody.Anti-HMF was conjugated to bovine serum albumin(BAS) and then dispersed on a nitrocellulose membrane as the test line(T).The presence or absence of a colored bang on the test line indicated a negative or positive result.Result: If the content of HMF in honey extract is less than 40mg / kg,then the excess of colloidal gold-labeled complex with T line HMF-specific binding of carrier protein to form purple bands to form a negative band.Otherwise,it means positive.Conclusion: This method is an alternative method for the test of HMF content in honey extract using spectrophotometry and HPLC.The method is also sensitive,simple and rapid.
  • JIAN Li-ru,WANG Hai-ying,HAN Qing-mei
    Food and Fermentation Industries. 2013, 39(07): 204-207. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.005
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    A method for determination of organic acids and glucose in fermentation broth of Valsa mali var.mali by HPLC was established.The Atlantis C18 column(150 mm × 4.6 mm,3.5 μm) was used.Mobile phase was 5 g / L NH4H2PO4(pH2.5).The flow rate was 0.6 mL/min,and the temperature of column was 30℃.Organic acid and glucose in samples were determined by ultraviolet visible detector(UV) and refractive index detector(RID),respectively.They were separated effectively at the chromatographic condition.The average recovery was in the range from 96.2% to 102.2%,and the relative standard deviation(RSD,n = 5) was in the range from 0.26% to 0.75%.By this method,organic acids and glucose can be easily,rapidly and effectively determined within 15 minutes.
  • WANG Liu-ling, HU Zhuo-yan, YU Xiao-lin, ZHAO Lei, FANG Xiang, LIANG Qin
    Food and Fermentation Industries. 2013, 39(07): 208-215. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.023
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    In order to obtain the cultivation conditions of kombucha fermentation for litchi juice,effects of fermentation conditions including kombucha inoculation concentration,initial total suluble solid content,fermentation temperature,and initial pH value of litchi juice on acid content,pH,total suluble solids content,reducing sugar consumption rate of the fermented litchi juice were investigated.Response surface methodology and desirability function approach was applied to obtain the optimal cultivation conditions.Results showed that the kombucha cultivation conditions for litchi juice were selected as 10% of inoculums concentration,14°Brix of initial soluble solid content,30℃ of fermentation temperature,after 6 days of kombucha fermentation of litchi juice,the content of acid was increased to 2.48g /100 mL,pH value was 3.04.
  • LI Xiao-xin, LUO Yu, LIANG Fang, WANG Xiao-yun, DING Zhu-hong
    Food and Fermentation Industries. 2013, 39(07): 216-222. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.024
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    A roxburgh rose cloudy juice was developed.THe formula and optimized technology was established by orthogonal experiment and organoleptic evaluation.The optimum technological parameters were determined as follows: thenamount of roxburgh rose cloudy juice 30%(v / v),sucrose 5g /100mL,trehalose 1.1g /100mL,erythritol 0.8g /100mL,xanthan gum 0.12g /100mL,arabic gum 0.16g /100mL,citric acid 0.01g /100mL.The roxburgh rose cloudy juice has abundant nutritions and unique flavor.
  • LIU Ting-ting, LI Xin-hua, CHEN Hong-li
    Food and Fermentation Industries. 2013, 39(07): 223-228. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.025
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    Purple sweet potato was used as the raw material to investigate the color-protecting technology and coloring in the preparation processing of purple sweet potato juice by single factor experiment and the orthogonal experiment.The study was also explored on the lightness and color differences.Three single color fixative and compound color fixative were chosen for the experiment.The effect of enzymolysis on the color of purple sweet potato juice was studied.Results indicated that ascorbic acid and citric acid had effects on enhancement and protection,and compound color fixative was bette3r than single color fixative.The compound of 0.45% ascorbic acid and 0.6% citric acid had the best effect.Enzymolysis was performed after color-protecting and an excellent sweet potato juice with attractive color,flavor and taste was prepared.
  • QI Jian-hong,ZHAO Yong-mei,FANG Gang,LI-Da,WANG Gaigai
    Food and Fermentation Industries. 2013, 39(07): 229-231. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.009
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    For the first time,the extraction optimization of total flavonoids in iris dichotoma optimized by orthogonal experiments is reported.The results showed that the order of the factors influencing the optimum extraction technology was: ethanol concentration > extraction temperature > ratio of solid to liquid > extraction time.The best extraction technology conditions was A 2 B 2 C 3 D 1,80% ethanol concentration,ratio of solid to liquid 1∶ 20,extraction time 5 min,extraction temperature 90℃,the total flavonoids was 4.007 mg / g.The experiment provided scientific basis of the development and utilization of iris dichotoma flavonoids.
  • HAN He-dong, HU Hai-qing, LIN Yan, CHEN Lian-hong, WANG Xiao-ling
    Food and Fermentation Industries. 2013, 39(07): 232-235. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.010
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    To optimize the extraction of total flavonoids from Senecio dianthus Franch.and determine their antioxidant activity.Using an orthogonal design with single-factor experiments,the effects of refluxing temperature,extraction time,liquid-solid ratio and ethanol concentration were investigated to optimize the extraction.The reducing effect of total flavonoids and ability to eliminate ·OH were also investigated by the method of Fenton and Smirnoff.The optimum extraction conditions were as follows: reflux temperature 90 ℃,extraction time 2 h,liquid-solid ratio 30 ∶ 1,and ethanol concentration 70%.The flavonoids extracts in the scavenging ·OH was highly effective in the certain concentration range.The extracting method was optimized,and the total flavonoids had strong antioxidant activity in the certain concentration range.
  • LIU Peng-li, ZHUANG Gui-dong, WANG Shan-shan, YU Dan, LI Qun-fei, CHI Yu-sen
    Food and Fermentation Industries. 2013, 39(07): 236-240. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.013
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    Alcohol steeping-extraction technology was used to extract polyphenols from roses.The single factor experiments and orthogonal test were adopted to study the impacts of different alcohol concentration,material / liquid ratio,extraction temperature,extraction duration and extract times.Experimental results showed that the order of different effect factors on yield was : alcohol concentration > extraction temperature > materiel / liquid ratio > extraction duration;the optimal extraction process is: 75 % alcohol,1: 20material / liquid ratio,70 ℃ extraction temperature,extraction for 40 min,and extract twice.The pure yield of polyphenols under the above extraction condition was 9.18 %.The method is easy to operate,low-cost and highly efficient.It is suitable for the massive industrial production.