25 October 2013, Volume 39 Issue 10
    

  • Select all
    |
    Food and Fermentation Industries
  • SHI Zhou-ming, WANG Jin, CAI Jin, HUANG Lei, XU Zh-inan, XU Hong-guang
    Food and Fermentation Industries. 2013, 39(10): 1-5. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.010
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this paper,efficient production of butyric acid from glucose by Clostridum tyrobutyricum was performed with batch and fed-batch modes. Based on the results of 5-L fermentor's experiments,the fermentation process was successfully scaled up in a 5000-L fermentor. In 5-L fermentor batch modes,butyrate yield and productivity was reached to 0. 47 g / g and 0. 82 g / L·h respectively,which was improved by 31% and 134% compared with fermentations of free cells. In the fed-batch fermentation,the final concentration of butyric acid was 52. 8 g / L,increased by 46% compared to free-cell fermentation. From up-scaled fed-batch production of butyrate in the pilot plant,butyrate yield,productivity and butyrate concentration with immobilized-cells reached 0. 47 g / g,0. 63 g /( L·h) and 51. 63 g / L,which were improved by 37%,67% and 40% respectively. Results showed that compared with the laboratory scale,the fibrous bed reactor could maintain a higher level of butyric acid fermentation and the production efficiency when zoom up to 1000 times. The present work provides a powerful alternative to produce butyric acid as a bulk chemical in pilot scale.
  • CAI Meng-ping, YANG Li-ming, SUN Yu-dong, MIU Xin-xing, XU Da-xin
    Food and Fermentation Industries. 2013, 39(10): 6-10. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.022
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    During Rice wine fermentation,temperature object shows some characteristics such as large time delay,nonlinear and mutation. Besides,it is difficult to establish a clear mechanism model because of the unknown biochemical reaction mechanism. As a result,it is difficult to obtain satisfactory control effect using conventional control schemes. Thus this paper presents a fuzzy control strategy based on ant colony algorithm,which optimizes the quantization factors and scale factor of fuzzy algorithm to improve the accuracy and adaptive capacity of the fuzzy controller.Simulation results show that the the target technology curve can be better tracked using this algorithm due to its faster convergence and small overshoot.
  • ZANG Ju-ling, ZHANG Jing-liang, HUANG Ju-yan, PANG Wei-jian, JIANG Xiao-lu
    Food and Fermentation Industries. 2013, 39(10): 11-15. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.011
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The EPS produced by Pantoea agglomerans KFS was a kind of homogeneity heteropolysaccharide comprised of glucose and mannose with a molecular weight of 756 kDa. Hygroscopicity and moisture retention ability of the EPS was investigated under two kinds of humidity conditions with hyaluronic acid( HA) and glycerol as references. Given the excellent antioxidant activity of the EPS,UV-irradiation test was also conducted. It was showed that the EPS was superior to other sources in hygroscopicity,similar to HA and lower to glycerol in moisture retention; The UV-irradiation protective effects on cells of the EPS was related to the EPS concentration and UV radiation time. When the UV exposure time reached 5 min,the survival rates of the E. coli,C. albicans and S. aureus in experimental groups with 4 mg / mL EPS were 48. 49%,36. 73% and 47. 5%,remarkably higher than the rates of 13. 68%,13. 47% and 12. 25% in the control groups,respectively. Therefore,the EPS used as a natural moisturizer and anti-radiation material should have a widely application prospects.
  • XU Jing-ying, MA Hui-ling, WEI Ya-jun, LI Xiao-ming, QU Zhen-fang
    Food and Fermentation Industries. 2013, 39(10): 16-21. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.023
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Apple pomace provided by Meixian branch of Hengxing Fruit Juice Co. Ltd was researched herein.Apple pomace pretreated with Trametes versicolor 500202 for different days were respectively saccharificated by cellulase,compound fungi of Trichoderma reesei RUT-C30,and Aspergillus niger UA8,and then fermented with semi-solid state. Yield of reducing sugar from pretreatment and saccharification and yield of ethanol from fermentation were determined as the function of pretreatment days. The result showed as following:( 1) with the prolonging of pretreatment days,yields of reducing sugar from saccharification of pomace with either celulase or compound fungi were both increased. Two measures reached a reducing sugar yield from sacchrification of 200. 22 g / kg and 167. 38 g / kg,respectively; a total reducing sugar content of 318. 87 g / kg and 285. 07 g / kg,respectively if pomace pretreated for 15 d.( 2) Pomace sacchrificated with compound fungi three cycles produced a total reducing sugar of 389. 09 g/kg.( 3)The yields of ethanol from the pomace saccharificated with either celulase or compound fungi were both increased with the prolong of pretreatment days and reached 201. 21 mL / kg and 180. 66 mL / kg respectively if pomace was pretreated for 15 d. With either of the two saccharification measures,total reducing sugar content and the ethanol yield from the pomace both showed a significant positive correlation( P < 0. 01).
  • LIU Mao-ke, TANG Yu-ming, ZOU Lan, REN Dao-qun, YAO Wan-chun, TIAN Xin-hui, YI Bin, DENG Bo
    Food and Fermentation Industries. 2013, 39(10): 22-28. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.024
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study,the pit mud of Luzhou-flavour liquor which had been used for 1,50,100 and 400 years were taken from a factory affiliated to the Luzhou Laojiao Group. Eight mixed samples were sampled from the wall and bottom layers of the pit mud in the cellars. PCR-DGGE was employed to analyse Archaea community structure and diversity in the samples. DGGE analysis showed that both of the diversity index( H) and the evenness index( EH) of the bottom-layer sample was higher than those of the wall-layer samples from the same cellar. However,in different cellar,the discrepancy of H values between samples taken from the same position was significant,and the variation of H values of the wall and the bottom layers were between 2. 54 to 2. 86 and 2. 76 to 3. 23,respectively. In addition,with the increase of pit age,the EH values gradually increased from 0. 985 to 0. 991 in the wall-layer sample,and from 0. 991 to 0. 995 in the bottom-layer sample. Moreover,those samples taken from the same cellar exhibited a higher level of the similarity coefficient( S C),ranging form 0. 36 to 0. 74,and the S C values of samples from the wall and the bottom layers were between 0. 42 to 0. 63 and 0. 36 to 0. 52,respectively.
  • WANG Kun, XU Zheng, ZHU Ting-heng, WANG Qian-wen, CUI Zhi-feng
    Food and Fermentation Industries. 2013, 39(10): 29-34. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.025
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The antifungal mechanism of dehydrocostus lactone( DHCL) was studied using the target-directed whole cell screen pattern consisting of wild-type Saccharomyces cerevisiae strain WHU2a and three cell wall synthasedeficient strains δfks1,CHS020 and CHS003 derived from WHU2a. The results showed that DHCL could specifically inhibit the growth of glucan synthase-deficient strain δfks1,and the minimum inhibitory concentration( MIC) was 16μg/mL,which was 2 folds lower than that against the wild-type strain and chitin synthase-deficient strains. The growth inhibition on WHU2a could partly be rescued by sorbitol through the growth rescue assay. Furthermore,the content of β-glucan on WHU2a cell wall was decreased by 16. 83% after treated with IC20of DHCL,the activity of β-glucan synthase was inhibited by 26. 66% after treated with 512 μg / mL of DHCL. Based on the data presented,it is reasonable to conclude that the specific inhibition on the β-glucan synthesis in cell wall is one of the main antifungal mechanisms of DHCL.
  • WANG Ya-nan, HOU Wen-fu
    Food and Fermentation Industries. 2013, 39(10): 35-39. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.002
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    With grass carp ridge pieces as experiment materials,the goal the total volatile basic nitrogen and quality change was measured to predict the growth of the Pseudomonas by Statistica software. The results showed that the content of TVBN increased with time while the sensory assessment was just the opposite and the modified Gompertz equation could be used to describe the growth dynamics of Pseudomonas. According to the square root model used to describe the relationship between temperature and the maximum specific growth rate and delay time,there was a good linear relationship. The storage quality can effectively be evaluated based on the index of total volatile basic nitrogen and sensory parameters. And the established models can accurately predict the growth of Pseudomonas in grass carp fillet.
  • LIU Qiong, ZHENG Pu
    Food and Fermentation Industries. 2013, 39(10): 40-44. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.012
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To obtain vanillin mutants with improved vanillin production,an atmospheric and room temperature plasma( ARTP) jet was used to screen high vanillin-producing Amycolatopsis sp. strains by a 96-well culture plate. The positive mutation rate of the strains was 17. 6% under the condition of lethality rate of 61. 71%. A high yield mutant LQ-6 with good genetic stability was obtained. It could produce 6. 78g / L vanillin while a molar yield of ferulic acid arrived 72. 1%,which was 21. 3% higher than that of the original strain. Moreover,the deacetylase activity was enhanced by 43. 2% in LQ-6,while the vanillin oxidase activity was decreased by 38. 7% compared with the original strain.
  • LI Jin-yong, LIU Shu-liang, YAO Kai, LI Jian-long
    Food and Fermentation Industries. 2013, 39(10): 45-51. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.026
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Adopting fuzhuan tea as bacteria source,twenty strains of 3-phenoxybenzoate acid( 3-PBA) degrading"golden flower fungi"were screened. Strain ET1 isolated from the fuzhuan tea could completely degrade 100mg/L 3-PBA in the PD medium in 7d. Based on the analysis of morphological characteristics and its sequence( GenBank Accession No. KF317836),strain ET1 was identified as Eurotium cristatum. Kinetic research indicated that the degradation of 3-PBA by strain ET1 could be described by a first-order kinetics model. The degradation half-life of 3-PBA was 1. 7 to 3. 2d over a certain range of 3-PBA concentration,temperature and pH,which was much shorter than its natural half-life. The pH were found to influence the reaction rate obviously but the concentration of 3-PBA and temperature had little effect on reaction rate.
  • GE Ping-zhen, LIU Yang, WANG Dan, DING Miao, ZHOU Cai-qiong
    Food and Fermentation Industries. 2013, 39(10): 52-56. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.027
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A strains of high Cholesterol-lowering lactic acid bacteria-Lactobacillus alimentarius SR10 was screened from fermented sour meat and its physiological characteristics and cholesterol-lowering effect were studied.The optimal temperature,ability of acid production and growth curves were obtained based on the bacteria turbidity.Antibiotic sensitivity was measured by placing antibiotic-containing paper in MRS,which provided nutrition for Lactobacillus alimentarius SR10. Bile salt resistance was eveluated by measuring the survival rate under the condition with 0. 1% ~ 0. 3% of bile salt. Cholesterol-lowering effect was analyzed by determining cholesterol reduction content of MRS. The results,about physiological characteristics of Lactobacillus alimentarius SR10 showed that the optimal temperature was 30 ℃ and it possessed the ability of resistance to pH and bile salt. Furthermore,it was sensitive to some antibiotics,especially ampicillin and penicillihe G. The total cholesterol-lowering rate was 33. 7%,including precipitate and assimilate cholesterols which accounted for 12. 8% and 20. 89%,respectively. The results showed that assimilation was predominant in the process of cholesterol-lowering.
  • DING Hao-chen, LI Dong-fang, ZHANG Yan-ping, DAI Zhi-yuan, XU Shu-zhan, XU Gang
    Food and Fermentation Industries. 2013, 39(10): 57-62. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.003
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The volatile flavor compounds of peeled Antarctic krill and four species of peeled marine shrimps( i.e. Fenneropenaeus chinensis,Metapenaeus ensis,Solenocera melantho and Penaeus japonicus) were extracted and identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry. The contributions of volatile compounds to overall odor perception were evaluated with relative odor activity value( ROAV) which was considered as the odor threshold. The main components of the volatile compounds were dimethyl sulfide,styrene,p-xylene,ethylbenzene,nonanal. The key odor compounds of peeled krill included dimethyl trisulfide,decanal,methanthiol,nonanal,octanal,dimethyl sulfide and( Z)-4-Heptenal while 1-octen-3-ol,ethylbenzene,heptanal,benzaldehyde,hexanal and D-limonene were also essential to overall odor perception. There were remarkable differences among peeled krill and four species of peeled marine shrimps in terms of the content of the volatile compounds. But the key odor compounds of peeled marine shrimps were similar to peeled krill. They both are consisted of sulfur compounds and aldehydes such as dimethyl trisulfide,methanthiol and decanal. The similarity of the key odor compounds and the diversity of essential odor compounds were the main contribution to the similarities as well as the specificities of peeled krill and marine shrimps.
  • ZHU Yu-bing, CAO Hui, XU Fei, YU Jin-song
    Food and Fermentation Industries. 2013, 39(10): 63-68. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.028
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Collagen was prepared from the pigskin using enzyme method,and its purity was detected by SDSPAGE. Then,differential scanning calorimetry( DSC) was used to study the influence of holding temperature(- 0.6,- 0. 5,- 0. 4,- 0. 3,- 0. 2℃),collagen concentrations( 0. 1,0. 5,1,2. 5,5,10,15,20,50 mg / mL) and rate( 0. 5,1,2. 5,5,10℃ / min) on the thermal hysteresis activity( THA). The results suggested that the prepared pigskin collagen was a typical type I collagen and the molecular weight of collagen was about 330 KD with higher purity. A maximum THA of 0. 61℃ can be obtained with the protein concentration of 20 mg / ml,holding temperature of0. 12℃ and the heating and cooling rate of 10℃ / min. The choice of holding temperature was critical for effective measurement of THA,while the heating and cooling rates had almost no impact on the THA.
  • YU Qian, ZENG Xin-an
    Food and Fermentation Industries. 2013, 39(10): 69-72. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.029
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The effect and mechanism of pulsed electric field( PEF) treatment on the chelation reaction between glycine and copper sulphate was investigated. The optimum reaction condition without PEF treatment was pH 7. 0,at50 ℃,the chelation ratio of glycine to copper was 2: 1. PEF treatment over 20 kV / cm led to a noticeable increase in the yield of biscopper in a certain period of time. It was found that 89% increase of the biscopper yield by PEF at 40kV / cm for 50 min. Fourier transform infrared spectroscopy( FTIR) analysis showed that the chelate prepared by PEF treatment was much more stable than the untreated one. In conclusion,PEF could be an alternative method to enhance the chelation reaction.
  • WANG Li-sha, CHEN Guang-jing, ZHENG Jiong, WANG Hui, SONG Jia-xin, WU Jin-song, KAN Jian-quan
    Food and Fermentation Industries. 2013, 39(10): 73-77. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.030
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The relationship between the change of titratable acidity,nitrite,vitamin C,total flavonoids,and bacteria colony forming units of bamboo shoots and salt concentration was investigated and compared during the pickling.Meanwhile,the relationship between firmness and the contents of pectin substance in bamboo shoots was explored. It was found that titratable acidity was increased and a peak of nitrite appeared during pickling. Vitamin C and total flavonoids content declined,while the colony forming units of bacteria increased and then declined during the pickling of bamboo shoots. Besides,protopectin content and firmness declined while water-soluble pectin content increased in pickled bamboo shoots. The results indicated that there was positive relationship between firmness and protopectin content,while firmness had negative correlations with water-soluble pectin content of bamboo shoots.
  • WANG Rei, XIE Xiao-lin, MA Li-zhi, WEN Guang-zhong, LIU Zhi-gang, LIU Xiao-yan, DU Chao, WANG Jun
    Food and Fermentation Industries. 2013, 39(10): 78-84. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.004
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A comprehensive study was performed including aromatic composition,nutritional components,and in vitro antioxidant capacity for 7 varieties of blueberry flowers in Majiang,Guizhou Province. The results showed that 63 compounds identified by SPME-GC / MS from 7 varieties of blueberry flowers were mainly composed of esters,aldehydes and ketones. Obvious difference was found in their species and content. All aromatic components were mainly composed of methyl benzoate,acetone,nitrogen monoxide and n-butyl ether,and total relative content was more than 49. 32%. In flowers,lower anthocyanin contents( 0. 52 ~ 1. 40 mg /100 g) and higher polyphenol contents( 1. 81 ~4. 27 mg / g) were determined,respectively. Average mineral element contents were also determined : Fe( 55. 25 g /g) 、Mn( 20. 31 g / g) 、Zn( 4. 31 g / g) 、Cu( 4. 28 g / g),four toxic elements As,Hg,Pb,Cd were not detected. The evaluation in vitro of antioxidant capacity compared to Vc solution,DPPH,hydroxyl and superoxide anion free radical scavenging ability were performed. As a result,obvious difference were found in the in vitro antioxidant capacity; all water extracts provided lower hydroxyl free radical scavenging activities compared to Vc solution; as for DPPH and superoxide anion free radical scavenging,all water abstracts showed higher activities,and the Climax activity was closed to Vc. In summary,blueberry flower resource could be utilized because of its nutritional components.
  • ZHU Xue-mei, WU Jun-feng, Hu Jiang-ning, ZHAO Shi-qiang, HU Zhen-ying, XIONG Hua
    Food and Fermentation Industries. 2013, 39(10): 85-90. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.013
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The oxidative properties and stability of α-tocopherol were investigated. The different levels of α-tocopherol were added into rapeseed oil,peanut oil and sesame oil at 60℃ to determine the peroxide values,p-anisidne values and TOTOX values at different time periods. The analysis of fatty acid composition shows the relative double bonds value were decreased in the order of sesame oil > rapeseed oil > peanut oil. We predicted that the stability of sesame oil is the lowest. However,oxidation experiments showed rapeseed oil was the most sensitive one,followed by peanut oil,while sesame oil was most stable. These data indicate that beside the fatty acid composition,unsaponification compounds such as the vitamins,polyphenol compounds may also influence the oil oxidation. The antioxidation ability of α-tocopherol showed different in different oils. For example,the best concentration of α-tocopherol for rapeseed oil,peanut oil and sesame oil was 200,100 and 25 mg / kg,respectively. This shows that more α-tocopherol should be added in more sensitive oils,and vice versa. However,if the amount of α-tocopherol was added higher than the best antioxidative concentration,it can increase the oxidation.
  • ZHOU Yu-han, BI Jin-feng, CHEN Qin-qin, LIU Xuan, WU Xin-ye, ZHOU Mo, CHEN Rui-juan
    Food and Fermentation Industries. 2013, 39(10): 91-96. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.031
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The physical properties and nutritional contents of jujube powder made by explosion puffing drying,vacuum drying and hot air drying were measured and analyzed for investigating the effects of ultrafine grinding on quality of jujube powder. The results showed that: after ultrafine grinding colors of jujube powder was lighter reddish yellow,with the values of L,a and b increase. The solubility of jujube powder was increased,while the hygroscopicity and rehydration were decreased. In the aspect of nutritional contents,reducing sugar,soluble solids,total flavonoids and cyclic adenosine monophosphate contents were increased,while vitamin C content of jujube powder was decreased after ultrafine grinding. In summary,the physical properties of jujube powder made by these three kinds of drying methods were improved by ultrafine grinding to some extent. The dissolution of the nutritional contents increased significantly,which indicated that ultrafine grinding technology has a broad application prospect in jujube powder processing industry.
  • ZHANG Yan, GAO Xue-li, YANG Yang
    Food and Fermentation Industries. 2013, 39(10): 97-100. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.014
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Fermentation mother liquor,as the by-product generated in the production process for amino acids,contains a large amount of organic material residual,salts as well as a small amount of soluble amino acids. In order to provide feasible methods in industrial wastewater treatment,our research aimed to determine the optimum condition of desalination of amino acid fermentation mother liquor based on the electrodialysis in different conditions,such as different flow and current density. It was concluded in this study that higher current density leaded to lower recovery of tryptophan and higher desalination rate when current density was between 10 and 25 mA / cm2. When the flow was from 20 to 60 L / h,larger flow leaded to lower recovery while the influence on desalination rate changed in different stages. When current density was 15 mA / cm2and flow was 20 L / h,it came to the optimum condition of the experiment.
  • LIU Shu, FANG Yao-wei, LU Ming-sheng, JIAO Yu-liang, YAN Chen, GAO Jia-pan, GAOYu-bu, WANG Shu-jun
    Food and Fermentation Industries. 2013, 39(10): 101-106. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.015
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Response surface methodology( RSM) was employed to enhance the production of γ-amino butyric acid by marine strain Rhodotorula benthica OY92. A significant influence of MgSO4·7H2O,NaCl,and initial pH onγ-amino butyric acid production was noted with Plackett-Burman design. Then,a three-level Box-Behnken design was employed to optimize the medium composition and culture conditions for the production of the γ-amino butyric acid in shake-flask. Using this methodology,the quadratic regression model of producing γ-amino butyric acid was built and the optimal combinations of media constituents and culture conditions for maximum γ-amino butyric acid production were determined as MgSO4·7H2O 1. 21g / L,NaCl 4. 79 g / L,and initial pH 5. 75. γ-amino butyric acid production obtained experimentally was coincident with the predicted value and the model was proven to be adequate. The enhancement of γ-amino butyric acid from 7. 39 g / L to 13. 89g / L was achieved with the optimization procedure.
  • MENG Chun, WU Zheng-jun, GUO Ben-heng, HAN Jin
    Food and Fermentation Industries. 2013, 39(10): 107-112. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.016
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Monoamine oxidases( MAOs),which are flavoprotein enzymes,are responsible for catabolism of monoamine substance in vivo. The hyperactivity and high level of monoamine oxidases will lead to some mental illness and neurodegenerative diseases. Monoamine oxidase inhibitors,as the drug for neurodegenerative diseases,were attracted much attention. Skim milk fermented by Lactobacillus rhamnosus KF7 possessed strong inhibitory activity to monoamine oxidase in vitro. To facilitate the purification of active components,the cultural conditions for Lactobacillus rhamnosus KF7 to biosynthesize monoamine oxidase inhibitors in skim milk were optimized by response surface analysis( RSA). The optimum conditions for Lactobacillus rhamnosus KF7 to biosynthesize MAOIs in skim milk was obtained as follows: inoculum concentration 3. 29%,culture temperature 34. 71℃,culture time 74. 4h. Under the optimized conditions,the estimated value and verified values for inhibitory rate were 72. 18% and 71. 98%,respectively.
  • WANG Miao, WANG Ming, ZHANG Pei-pei, WU Xue-yan, GE Qing-feng, WU Man-gang, YU Hai
    Food and Fermentation Industries. 2013, 39(10): 113-118. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.033
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Aminopeptidase can hydrolyze polypeptide chain to amino acids from N-terminal,so it is applied in meat processing to increase free amino acids and improve the quality of fermented meat. Utilizing Staphylococcus saprophyticus RG-2 strain isolated from Rugao ham and producing aminopeptidase,we studied the influence of pH,temperature,NaCl on activity of aminopeptidase from the strain RG-2 by the method of single factor experiments and response surface. The results showed that the optimal condition of media was pH6. 8,41℃ and 1% of NaCl. Under above-mentioned conditions,the highest yield of aminopeptidase reached 23. 85U / mg.
  • WEI Wen-ting, ZHANG Tao, JIANG Bo, MU Wan-meng, MIAO Ming
    Food and Fermentation Industries. 2013, 39(10): 119-124. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.017
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A strain which can use glucose to produce mannitol was isolated from sugarcane juice and identified as Candida parapsilosis. The production of mannitol under different fermentation conditions was studied in the paper.The recipes of optimal media was determined as 200 g / L glucose,30 g / L yeast extract,0. 05 g / L CaCl2·2H2O,0. 02 g / L FeCl3·2H2O and 0. 5 g / L MgSO4·7H2O based on the single factor test and orthogonal experiments. Under optimal conditions,the production of mannitol was 61. 7 g / L in flask culture. The fermentation enlargement was performed using strain C. parapsilosis in 30-liter fermentor. Mannitol reached the highest production of 80. 3 g / L at72 h according to the curve of fermentation.
  • ZHANG Jian, ZHANG Wen-xue, WU Zheng-yun, YOU Ling, YANG Jian, WEI Qin, ZHU Wen-you
    Food and Fermentation Industries. 2013, 39(10): 125-131. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.034
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This study proposed a three-stage technology of simultaneous saccharification and co-fermentation( SSCF). After rice straw exploded by 0. 9 mol / L butanone solution,the mixed fermentation using Saccharomyces cerevisiae( S. cerevisiae) and Candida shehatae( C. shehatae) as mixed strains for producing ethanol were optimized and amplified. The fermentation was performed in 30 L ventilated fermentor under the conditions optimized by shake-flask fermentation,and parameters were set as the following: the dry matter content of rice straw was set at 8%,cellulase loading at 15 U / g dry matter,β-glucosidase loading at 3. 5 U / g dry matter,xylanase loading at 12 U / g dry matter,enzymatic hydrolysis( EH) at 50 ℃ for 25. 1 h,inoculum concentration of S. cerevisiae starter at 8%,first fermentation( S. cerevisiae) at 37 ℃ for 34. 1 h,inoculum concentration of C. shehatae at 7. 8%,second fermentation( mixed fermentation) at 35 ℃ for 6 d,and air volume of the mixed fermentation at 0. 3 L/( min·L). Under above conditions,the ethanol yield was 26. 9 g /100g rice straw dry matter. In this process,the utilization rates of glucose and xylose of rice straw were 91. 4 and 84. 7%,respectively. The study may offer a reference for further SSCF application and study on converting lignocellulosic material to ethanol without supplementing nutrients.
  • LUO Liang-zhi, WU Jun-rui, LIU Jia-yi, LI Xin, YUE Xi-qing
    Food and Fermentation Industries. 2013, 39(10): 132-136. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.035
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    According to the screening standards of meat fermentation starter,four lactic acid bacteria strains( L4,L12,L20 and L36) with excellent characteristics were isolated and screened from salted and fermented manarin fish. And the results of traditional physiological and biochemical identification and 16S rDNA sequence analysis showed that the four strains were Enterococcus faecium,Lactobacillus curvatus,Enterococcus durans,and Lactobacillus casei respectively.
  • LIU Qiao-yu, HUANG Min, CHEN Hai-guang, BAI Wei-dong
    Food and Fermentation Industries. 2013, 39(10): 137-141. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.036
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Based on Central Composite design,the effects of vacuum tumbling parameters on qualities and yields of water-braised beef were analyzed. And the vacuum tumbling curing parameters were optimized by response surface methodology. The effects of beef temperature,vacuum degree,rotation rates,and loading capacities on qualities and producing yields of water-braised beef were significant. The water-braised beef with higher qualities and yield was:beef 1. 2°C,vacuum roller load capacity 57%,tumbled at 4 r / min for 16 min in 6 KPa vacuum. The tumbled beef was cured for 11 h after taken from the roller. The yield of water-braised beef was 68. 8%.
  • DIAO Xiao-qin, GUAN Hai-ning, WEI Ya-dong
    Food and Fermentation Industries. 2013, 39(10): 142-145. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.005
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Huangmazi potatoes were used as raw materials and effects on sprouting inhibition and physiological properties of dormancy-breaking potato tubers by the treatment of iodine vapor during shelf-life were studied. The result showed that potato tubers which exposed to iodine-saturated vapor for 6 days could inhibit the sprouting and maintain the soluble solids content and hardness effectively. It could also reduce the tubers respiration intensity,slowed down the rise of the relative conductive rate,inhibit the activities of polypenoloxidase( PPO),peroxidase( POD) and phenylalanine ammonialyase( PAL).
  • ZHANG Yong-si, LI Bian-sheng, RUAN Zheng, LI Ran-ran, LIU Yan-fang, GUO Wei-bo, LIN Guang-ming
    Food and Fermentation Industries. 2013, 39(10): 146-150. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.038
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The effect of different curing time( 0 ~ 80min),curing solution concentration( 8% ~ 23%) and temperature( 0 ~ 30℃) on fat oxidation of chicken wings in curing process was studied. Chicken wings of spent hen( one-two years old) were used as raw materials. The results showed that in curing process salt content of chicken wings increased when curing time was longer. And the increasing speed in 0 ~ 20min were 80 times than in 20 ~80min. Addition of NaCl induced fat oxidation and increased TBARS values of chicken wings significantly( P <0. 05). Salt content and TBARS values of chicken wings were higher when curing solution concentration was higher.When curing time was longer,salt content of chicken wings and TBARS values of curing solution were higher but TBARS values of chicken wings were lower. At low curing temperature in range of 0 to 30℃,TBARS values of chicken wings increased significantly( P < 0. 05) with temperature increase.
  • WANG Yao, XU Yong, GUO Lei, CHEN Xu, DING Zhi-en
    Food and Fermentation Industries. 2013, 39(10): 151-155. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.039
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This experiment's purpose was to improve the processed Torreya grandis products' quality and the processing technology of Torreya grandis. Using Torreya grandis as raw materials,based on single-factor test,three levels and three factors of first frying time,density of soak solution,second frying time were chosen. Fuzzy evaluation was applied in sensory evaluation of the processed of Torreya grandis. The result of the fuzzy evaluation was used as the data for the orthogonal experiment. Orthogonal design assistant ⅡV3. 1 was used to analyze the orthogonal experiment. The result of the experiments demonstrated that the best processing of spiced salt Torreya grandis was ten minutes first frying time,0. 02% BHA with 2% saline soak solution and ten minutes second frying time. Under the above condioins,the score of fuzzy evaluation was 79. 9. The confirmatory experiment showed that the method used in optimizing the processing technology of Torreya grandis was feasible and it also provided a theoretical basis for improving the processed Torreya grandis products' quality.
  • CHEN Chen, ZHOU Fang-fang, REN Jing, AI Lian-zhong, CHEN Wei
    Food and Fermentation Industries. 2013, 39(10): 156-160. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.001
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Fructooligosaccharides( FOS) have the ability to regulate the human intestinal flora,stimulating the growth and activity of certain strains of Lactobacillus and Bifidobacterium,but the molecular basis behind this is strainspecific. For further understanding the mechanism of FOS utilization by lactic acid bacteria,the transporters and the fructosidases which are responsible for FOS metabolism and the related regulation modes were summarized. The tendencies of future research and development were also forecasted.
  • XIAO Nai-yu, LI Jia-zhen, GUO Yi-lin, ZHONG Yong-min, LIN Shui-rong, ZHEN Jun-feng
    Food and Fermentation Industries. 2013, 39(10): 161-167. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.006
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The recent studies on five categories of antibacterial food packaging materials are reviewed in detail,especially the new modified polymeric antimicrobial packaging and nano antimicrobial packaging. The detection methods of antimicrobial packaging and related laws and regulations are briefly introduced,and the prospective development of antibacterial food packaging materials is also predicted.
  • MIN Zhao-sheng, GUO Hui-ming, GU Cheng-zhen, HONG Hou-sheng
    Food and Fermentation Industries. 2013, 39(10): 168-173. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.040
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Xylanase( E. C. 3. 2. 1. 8) is a kind of enzymes which can breakdown the linear polysaccharide β-1,4-xylan into xylose,xylobiose,or xylotriose. At present,xylanase is the most widely used in the pulp and paper industry,especially in the pulp bio-bleaching. The enzyme has very extensive application value and great exploitation foreground,thus,more and more researchers have begun to pay attention to this aspect. At the same time,some of them have started to study the application of xylanase in food processing in recent years,in order to develop largescale applications of xylanase in the food industry and also to speed up the process of xylanase industrialization in China. This article mainly introduces the nature of xylanase,along with the application in food industry such as flour products production,xylo-oligosaccharide production and so on. And also analyze the problem in the application of xylanase the industrial production,as well as the perspective of its application.
  • WANG Xin, XU Hong-xian, ZHOU Peng, DUAN Gang
    Food and Fermentation Industries. 2013, 39(10): 174-180. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.018
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The essential amino acid L-lysine is one of the most important amino acids applied as supplement in animal feed. As we know,lysine is mainly produced by fermentation process,and raw material cost is the major factor for lysine production. To increase carbon efficiency,more studies are being done either on optimizing the synthesis pathways using existing industrial carbon sources or exploring new carbon sources. In this review,we provide an overview of the metabolic pathways for utilization of different carbon sources,as well as new approaches of metabolic engineering on Corynebacterium glutamicum.
  • CHEN Lin, WU Ke-gang, CHAI Xiang-hua, YU Lin, LIU Xiao-li, CHEN Yan-hua
    Food and Fermentation Industries. 2013, 39(10): 181-186. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.041
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Physical pre-treatments are effective in improving the enzymatic accessibility of food proteins,and therefore are important for the realization of efficient and controllable enzymatic hydrolysis of food proteins. The mechanism and influencing factors of physical pre-treatment techniques here and abroad used to promote enzymatic hydrolysis of food proteins were reviewed in this paper. Furthermore,the merits and drawbacks of some physical pre-treatment techniques were discussed.
  • LI Ying, BAI Feng-ling, LI Jian-rong
    Food and Fermentation Industries. 2013, 39(10): 187-191. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.042
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Microbial fermentation is very important to improve the quality and safety of seafood products. It was reviewed in this paper that the composition of microbial flora,fermentation and research progress in traditional fermented seafood products around the world. The application of various kinds of microorganisms from traditional fermented seafood sauces,including production of salt-tolerant proteases and the fragrance and flavor substances,degradation mechanisms of biogenic amines,were mainly elaborated. And at the end,the developing direction and application prospect of microbiology and its fermentation were pointed out in traditional fermented seafood sauces.
  • ZHANG Bei, DUAN Xiao-ming, FENG Xu-qiao, CAI Xi-tong, FAN Lin-lin, LI Meng-meng
    Food and Fermentation Industries. 2013, 39(10): 192-200. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.043
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    As a kind of biocatalyst which is efficient and safe with characteristics such as high efficiency,moderate feature,diversity and biologically adjustable properties,enzymes have been widely used in various fields of food industry and have brought about some new ideas for the development of traditional food industry. This mini review summarized the research status quo of,dealt with existing problems and corresponding solutions,and envisioned the development trend of hydrolase,to provide references for those who are interested in its application on food industry.
  • CHEN Rui-juan, BI Jin-feng, CHEN Qin-qin, LIU Xuan, WU Xin-ye, ZHOU Yu-han
    Food and Fermentation Industries. 2013, 39(10): 201-206. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.044
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Carrots are rich in nutrients and active components,which are recognized as the "healthy vegetables". In this paper,nutritional value and functional properties of carrots were reviewed,the domestic and overseas processing status of carrot products were also described. From the perspective of comprehensive utilization,the research situation and existed problems,two solutions were proposed. One was to develop new types of high efficient health care carrot products,and another one was to improve the utilization ratio of carrot that reduce the waste of resources and increase the economic benefits. Moreover,the prospect of carrot products were also discussed.
  • XU Jian, LI Wei-lin
    Food and Fermentation Industries. 2013, 39(10): 207-214. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.045
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Stevia sugar,the main chemical constituents of Stevia rebaudiana( Bertoni) Hemsl,is widely used as a sweetener because of its high sugariness,pharmacological activities,safety and low heat energy. Stevia sugar is a mixture of bitter and astringent remaining taste. This hindered its quality and its usage. Therefore,improving the processing techniques has become a hot research topic. In this paper,research progress of biological activity and product development of stevia sugar were reviewed. The paper provides some information on future research and application.
  • HU Bo-ran, ZHOU Yan, ZHU Yong, WEN Wen, ZHANG Feng-min
    Food and Fermentation Industries. 2013, 39(10): 215-222. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.046
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    NMR and electronic tongue analysis coupled with multivariate statistical data was used to characterize the Cabernet Sauvignon and Merlot dry red wines from Ningxia and Hebei vinified in 2010 vintage. The purpose of this study was to compare the characterization of dry red wines from two characteristic regions and analyze the difference of their metabolites. Results from 1H NMR analysis coupled with pattern recognition methods showed that the Cabernet Sauvignon and Merlot dry red wines from two different regions could be separated. Compared with dry wines from Hebei,Cabernet Sauvignon dry red wines from Ningxia contained higher levels of valine,succinic acid and glycerol,whereas 2,3-butanediol,proline,lactic acid,acetic acid,ethyl acetate,choline,gallic acid were in lower levels. Higher levels of Valine,proline,succinic acid,acetic acid,and glycerol were found in Merlot dry red wines from Ningxia,whereas the levels of Lactic acid,2,3-butanediol,choline,gallic acid,ethyl acetate were lower according to the loading plot of PLS-DA. All data from the electronic tongue analysis were treated by multivariate data processing based on PCA,and the result showed that the electronic tongue was able to identify the dry red wines from different regions. This study using two analysis methods showed that there were significant differences between Cabernet Sauvignon and Merlot dry red wines from Ningxia and Hebei.
  • ZHOU Qing-mei, GUO Li-yun, LIN Zhi-ping
    Food and Fermentation Industries. 2013, 39(10): 223-226. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.007
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    It was established that the mathematical model of NIR for quantitative analysis of β-glucan in malt by partial least squares. The correlation coefficient of internal cross-validation and predictive value was 0. 8275. Corresponding standard error of calibration was 0. 06. The coefficient of determination between chemical determination and NIR predict reached 0. 827 with 60 malt samples. It was concluded that the β-glucan content in malt could be predicted accurately by NIR model. It could be used in the production for controlling the malt β-glucan content.
  • ZHU Meng-meng, SHEN Xu, CHEN Jiang-Lin, YANG Ting-ting, HOU Ru-yan
    Food and Fermentation Industries. 2013, 39(10): 227-234. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.047
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    There were 129 kinds of volatile compounds identified from Qiaqia and other brands sunflower seeds by SDE and GC-MS. The volatile compounds were primarily including aldehydes,ketones,esters,olefins,ethers,phenols,alcohols,acids and compounds containing nitrogen or sulphur. Different brands of aroma sunflower seeds contain their unique volatile flavor compounds. 129 kinds of volatile compounds were analyzed by principal component analysis with the SPSS 19. 0 software and 8 principal components with cumulative contribution rate of 92. 44% was chosen for the cluster analysis. The result showed that Qiaqia aroma sunflower seeds can be significantly distinguished from the other brands by the principal component and cluster analysis. The results were helpful for further research of chemical identification,improvement of processing technology and flavour formation mechanism of aroma sunflower seeds.
  • CHEN Mei-feng, MA Xin-ying
    Food and Fermentation Industries. 2013, 39(10): 235-238. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.008
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Methyl violet was combined with graphene modified electrode by electrochemical method to prepare the poly( methyl violet)-graphene modified electrode. The electrochemical behavior of phoxim on the modified electrode was studied. The reduction peak current versus the concentration of phoxim showed a linear relation over the range of 8. 0 × 10- 8~ 2. 0 × 10- 5mol / L. The detection limit was 4. 0 × 10- 8mol / L. The method has been successfully applied for the determination of phoxim in real food with satisfactory results.
  • SHAO Ping, PEI Ya-ping, CHEN Xiao-xiao, CHEN Meng, SUN Pei-long
    Food and Fermentation Industries. 2013, 39(10): 239-244. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.019
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to further utilization of Ulva fasciata polysaccharide,based on the single factor test,response surface method( RSM) was employed to obtain the best result of polysaccharide extraction rate. The physico-chemical properties of the crude polysaccharide were analyzed. and the effects of the sensory pleasurableness of cigarette smoke were investigateadd after add it to cigarette. The results showed that the optimal conditions for the extraction of Ulva fasciata polysaccharide with ultrasonic-assisted were as follows: extractiontime of 33 min,ultrasonic power of 620W,pulse recurrent time of 0 s,polysaccharide extraction rate up to 14. 20%. The total sugar of crude polysaccharide is38. 63%,uronic acid content is 35. 06%,sulfate radical content is 19. 41%,protein content is 0. 28%. The results of sensory evaluation showed that Ulva fasciata polysaccharide could increase the aroma quantity,improve the smoothness and sweetness,and decrease offensive odor of cigarette smoke.
  • SHI Tong-tong, CHEN Ying-ying, WANG Jie, SUN Jian-feng, ZHENG Qia-wei
    Food and Fermentation Industries. 2013, 39(10): 245-249. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.020
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This paper studied ultrasonic extraction of polyphenols from Ixeris Chinensis under 50 ℃ drying. The response surface methodology was used to establish a models for Alcohol concentration( A),Processing time( B) and Material-liquid ratio( C). Results showed that alcohol concentration( P < 0. 01) and material-liquid ratio( P < 0. 05)had significant affects on extraction rate. The optimum extraction condition was: the ethanol concentration 60%,ratio of solid to liquid was 1: 20,uUltrasonic extraction for 60 minutes. Under the above conditions,the highest rate was1.84%. Under the optimum extraction conditions,the vacuum freeze drying,infrared drying,natural shade drying and natural drying were compared. The results showed that the vacuum freeze-drying has the highest yield of 3. 22%. The sun drying yield was the lowest of 1. 22%. The drying effect order were freeze drying > infrared drying > natural shade drying > sun drying. The regression equation was Y = 1. 87 + 0. 18A + 0. 056B + 0. 071C + 0. 067AB-0. 013AC + 0. 030BC- 0. 36A2- 0. 057B2- 0. 18C2.
  • SHU Xiao-shun, QING Wan-hua, LIU Rui-xing, TAO Jun, GONG Fu-chun
    Food and Fermentation Industries. 2013, 39(10): 250-253. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.009
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The extracting process of chlorogenic acid from Lonicera hypoglauca Miq. with microwave-assisted method was optimized. Oahogonal design L9( 34) method was applied to study the effect of five factors such as microwave power,ratio of material / solvent,extraction duration,time of extraction and solvent pH on the extraction efficiency based on the experimental result of single factor method. The results have shown that optimum conditions of microwave power,solvent pH,ratio of material / solvent,extraction duration and time of extraction were 400W,pH 3,1: 12,5 min and 2 times,respectively. The extraction rate of chlorogenic acid from Lonicera hypoglauca Miq was up to 4. 54% under the optimum extracting conditions. The method developed in the paper has the advantages of simple operation,higher extraction efficiency and very short extraction duration which is appropriate for the extraction of chlorogenic acid from Lonicera hypoglauca Miq.
  • ZHANG Xi-feng, YANG Chun-hui, LUO Guang-hong
    Food and Fermentation Industries. 2013, 39(10): 254-258. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.10.021
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The total flavonoids were extracted from grape seeds by the aqueous two-phase of ethanol-( NH4)2SO4. The effects of independent variables( the mass fraction of ethanol and( NH4)2SO4,mass fraction of crude extract,pH and mass fraction of NaCl) were evaluated by single factor analysis. A two-phase aqueous system of23% ethanol and 17%( NH4)2SO4was used to extract total flavonoids from grape seeds. Mass fraction of crude extract,pH and mass fraction of NaCl on the extraction efficiency of total flavonoids were explored by Box-Behnken experimental design. The optimal aqueous two-phase extraction conditions were mass crude extract 21. 3%,NaCl1. 97%,pH7. 2. The highest extraction rate was up to 98. 8%,which was very close to the prediction of 96. 4372%.In conclusion,the optimized process has good reliability.