25 December 2013, Volume 39 Issue 12
    

  • Select all
    |
    Food and Fermentation Industries
  • Glycine and proline improvement the production of erythritol from glycerol by Yarrowia lipolytica under high osmotic pressure
    YANG Li-bo, ZHENG Zhi-yong, ZHAN Xiao-bei
    Food and Fermentation Industries. 2013, 39(12): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.013
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Yarrowia lipolytica,one of the unconventional yeasts,grows well and produces erythritol with a high formation rate using glycerol as a sole carbon source. High osmotic pressure generated by NaCl and glycerol benefitted to enhance erythritol production,but high osmotic pressure would inhibit yeast cell growth,extend the period of fermentation,and drop the productivity down. In this research,glycine and proline were used as the osmoprotectants to investigate how the hyperosmotic resistance of Y. lipolytica was improved. The results indicated that Y. lipolytica could import extracellular amino acid and accumulate as a compatible solute in cytoplasm in order to resist the damages of the high osmotic pressure. Consequently,the erythritol synthesis and the biomass were enhanced remarkably. In 7 L stirred fermenter test with the 4. 17 ± 0. 17 osmol / kg of initial osmotic pressure,when 30 mg / L glycine and 40 mg / L proline were added at the beginning of the fermentation,the fermentation period was reduced from 108 h to 90 h,and the final concentration,productivity and yield of erythritol were 93. 6 ± 4. 2 g / L,1. 04 ± 0. 05 g /( L· h) and 0. 49 ± 0. 03 g / g,which had increased 4. 12%,25. 3% and 4. 26%,respectively.
  • Vasorelaxation and cholesterol reducing activities of marine collagen oligopeptides
    LIU Wen-ying, LIN Feng, GU Rui-zeng, LU Jun, LIN Dan, CAI Mu-yi
    Food and Fermentation Industries. 2013, 39(12): 7-12. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.042
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The vasorelaxation and cholesterol reducing activities of marine collagen oligopeptides( MCOP) were investigated. The vasorelaxation activity of MCOP was evaluated through determination of the secretion of nitric oxide( NO) in human umbilical vein endothelial cell( HUVEC). The results showed that MCOP could increase the secretion of NO in all the test groups,and the vasorelaxation activity of MCOP exhibited a dose-dependent relationship. At the concentration of 12g / L,the effect was the most significant( P < 0. 01). The secretion of NO 1 h after addition of MCOP was higher than that 2 h after addition. The cholesterol reducing activities of MCOP was evaluated by observing the influence of MCOP on expression of low density lipoprotein receptor( LDLR) and 3-hydroxy-3-methylglutaryl coenzyme A reductase( HMGCR) genes. The results showed that after treatment with MCOP for 24h,LDLR mRNA levels were obviously increased in all test groups( P < 0. 05,P < 0. 01) except for 2g / L MCOP group,with LDLR mRNA level in 4 g / L of MCOP group increased the most( P < 0. 01). HMGCR mRNA levels were all decreased in all test groups( P < 0. 05,P < 0. 01),with HMGCR mRNA level in 6g / L of MCOP group decreased the most. The results in this research indicated that MCOP exhibited vasorelaxation and cholesterol reducing activities.
  • Effect of grinding and enzymatic treatment on the physical and chemical properties of brewer's spent grain
    ZHANG Lin, CAI Guo-lin, GAO Xian-li, LU Jian
    Food and Fermentation Industries. 2013, 39(12): 13-18. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.036
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Mechanical pretreatment on brewer's spent grain( BSG) can change its physical structure,make the anti-nutritional factors easily be degraded,increase the bioavailability and improve the feeding quality. The particle sizes of BSG after pretreatment by blade grinding and ball milling were distributed in the range of 300 ~ 1 000 μm and 10 ~ 200 μm respectively. Compared with untreated BSG,the total soluble sugar contents of BSG were respectively increased by 2. 2 times and 1. 7 times,and reducing sugar contents were respectively increased by 40% and 18. 9% after ball milling and blade grinding. With enzymatic hydrolysis of BSG after ball milling and blade grinding by cellulase and neutral protease,the total soluble sugar contents were increased by 2. 5 fold and 1. 7 fold,reducing sugar contents were increased by 2. 2 fold and 1. 4 fold,soluble protein contents were respectively increased by 1. 8 and 1. 4 fold,polypeptide contents were respectively increased by 2. 2 and 1. 2 fold compared to those of BSG after enzymatic hydrolysis without mechanical treatment. The efficiency of enzymatic hydrolysis of BSG after ball milling was higher than that of BSG after blade grinding. After blade grinding with sieving,the enrichment and isolation of protein-fiber could be preliminarily obtained in our work.
  • Effect of high pressure( HP) treatments on product specificity of α-CGTase
    WANG Tian-tian, ZHOU Xing, BAI Yu-xiang, WANG Jin-peng, XIE Zheng-jun, JIN Zheng-yu
    Food and Fermentation Industries. 2013, 39(12): 19-23. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.014
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Effects of different pressures( HP,100 ~ 500 MPa) and different temperatures( 25 ~ 70℃) on product specificity of α-CGTase were studied. Results showed that the product specificity of α-CGTase increased a lot under 40℃ and 200MPa while enzyme activity and the product yield maintained very high. It was found that the product specificity of α-CGTase increased with the increase of pressures on α-CGTase at 40℃. When the pressure was under 200MPa,the cyclic activity of α-CGTase increased slightly with the increase of pressures,but it reduced rapidly if the pressure was above 200MPa. At the pressure of 200MPa,the cyclic activity was the highest( 62. 49U / mL) at 25℃ and the product specificity was the highest( 55. 9%) at 40℃. In addition,the product specificity of α-CGTase reduced with the prolonged reaction time.
  • Construction of recombinant strain with carbonyl reductase gene for production of ethyl S-4-chloro-3-hydroxybutanoate
    ZHANG Zhi-bin, WU Xiao-fang, YANG Hui-lin, YAN Ri-ming, ZENG Qing-gui, WANG Ya, ZHU Du
    Food and Fermentation Industries. 2013, 39(12): 24-29. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.002
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    S-Ethyl-4-chloro-3-hydroxybutanoate( S-CHBE) is used as a chiral building block for the synthesis of pharmaceutical target compounds. S-CHBE can be produced by the asymmetric reduction of ethyl 4-chloro-3-oxobutanoate( COBE). In present study,the S1' gene was delivered from the NADPH-dependent carbonyl reductase gene( S1) of Candida magnoliae AKU4643 followed artificially synthesizing and codon optimizing for E. coli host. The recombinant strain BL21( DE3) / pET28a-S1 ' with S1 ' gene showed more effective expression of carbonyl reductase gene. The highest activity of carbonyl reductase was achieved 11. 49U / mg protein after induction conditions optimization. Furthermore,the asymmetric reduction of COBE to CHBE was performed using the recombinant E. coli BL21( DE3) /pET28a-S1' coupling with E. coli BL21/pET28a-gdh in an aqueous system and the enantiomeric excess( e. e.) of S-CHBE was arrived to 92. 1% and 100% respectively after 10h bioconversion without adding coenzyme NADPH or NADP+.
  • Study on xylanase enzyme modified the rice bran dietary fibre and its functional properties
    HUANG Dong-yun, QIAN Hai-feng, YUAN Hua-ning, ZHANG Hui, WANG Li, QI Xi-guang
    Food and Fermentation Industries. 2013, 39(12): 30-34. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.037
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    With rice bran dietary fiber as raw materials,soluble dietary fiber was prepared through xylanase enzymatic modification to improve the quality of dietary fiber. Total dietary fiber,soluble and insoluble dietary fiber were obtained under optimal condition. Water holding capacity and oil holding capacity were significantly increased, while swelling capacity decreased after xylanase modification. Glucose adsorption capacity( GAC) of total dietary fibre( X-TDF),soluble dietary fibre( X-SDF) and X-IDF were 1. 28,1. 35 and 2. 11 times of that of rice bran dietary fibre( RBDF). Glucose dialysis retardation index( GDRI) of X-TDF and X-IDF were significantly enhanced,GDRI of insoluble dietary fibre( X-IDF) was reduced,however. Adsorption capacities of X-TDF and X-SDF for cholesterol were also increased. With observation of the ultrastructure using scanning electron microscopy( SEM),it was found that many cavities and cracks appeared after xylanase enzyme modification.
  • Effect of transglutaminase treatment on the properties of peanut protein isolate films
    ZHANG Chun-hong, GAO Shuang, WANG Liu-qiang, LI Chen
    Food and Fermentation Industries. 2013, 39(12): 35-38. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.038
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Peanut protein isolate films were prepared in the presence of transglutaminase in order to improve the properties. The influences of transglutaminase on film properties,microstructure,differential scanning calorimetry and infrared spectrum of films were investigated. The results showed that compared with the control,the tensile strength, elongation at break and resistance of oxygen of the transglutaminase treated film increased by 91. 69%,53. 69% and 4. 97%,and water vapor permeability and solubility were decreased by 15. 12% and 32. 85%,respectively. After the treatment with transglutaminase,the inner holes of films were smaller,the structure became compact,but meanwhile,the thermostability of the films was decreased. The study also indicated that TGase catalyzed hydroxyl and amidogen in PPI to form amide groups,and also changed the original secondary structure of peanut protein molecules.
  • Purification and characterization of Lipoxygenase from Shelduck
    CHEN Xin, YAO Zhong, XU Wei-min, SUN Yun, WANG Dao-ying
    Food and Fermentation Industries. 2013, 39(12): 39-43. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.003
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Lipoxygenase from Shelduck muscle was purified by the combination of ammonium sulfate precipitation,anion exchange chromatography and gel filtration chromatography. The purified Shelduck LOX was electrophoretically pure and with the specific activity of 85 714. 3U / mg. Its molecular weight was about 62 kDa,which was smaller than that of the LOX from soybean. Further investigation revealed that the optimal temperature and pH value of shelduck LOX were 30℃ and 6. 0 respectively,which were quite different from that of Soybean LOX. The thermal and pH stability of Shelduck LOX were also better than that of soybean LOX. Zn2 +,Ca2 +had a strong activating effect on shelduck LOX,but Mn2 +was a strong inhibitor.
  • Cloning and expression of phospholipase C from Listeria monocytogenes and the application study in degumming process of oil
    YU Zhen-zhen, CHANG Ming, LIU Rui-jie, JIN Qing-zhe, LIU Yuan-fa, WANG Xing-guo
    Food and Fermentation Industries. 2013, 39(12): 44-49. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.004
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study,the phospholipase C gene( lm-plcB) from Listeria monocytogenes was cloned and expressed in E. coli and the fermentation conditions was optimized. With 4% inoculation rate,the recombinant strain were cultured for 4 hours at 37 ℃ 200 r / min,then additionally induced with 2. 5 g / L lactose. After incubated for 26 hours at 25℃ in the TB-TH medium,the enzyme activity of the recombinant phospholipase C reached 754. 6 U / mL. The recombinant PLC was used to degum soybean and rice bran crude oil. Finally,the residual phosphorus content in the degummed soybean oil and rice bran oil decreased from 216. 67 μg / kg to 3. 70 μg / kg and 183. 70 μg / kg to 4. 50 μg/kg,respectively. The results showed that the recombinant phospholipase C( lm-plcB) from L. monocytogenes could fulfill the requirement of physical refine of oil,and increase the refining rate,which would have many obvious advantages and good application prospects for the edible oil industry.
  • Correlations between characteristics of Luzhou-flavor Daqu and its manufuacture technology
    ZHAO Jin-song, ZHANG Li-qiang, ZHENG Jia, WU Chong-de, ZHOU Rong-qing, SHI Bi
    Food and Fermentation Industries. 2013, 39(12): 50-55. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.039
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The PLFA fingerprints,brewing characteristic parameters and volatile components of Daqu collected from different regions and processing conditions were investigated. The results showed that the predominant microorganism in various Daqu samples were fungi and G+bacteria,and the microbial community structure of Daqu was significantly affected by its peak temperature during manufacture and regional environment. Liquefying power,which was directly related to the brewing yield,displayed a positive correlation with the biomass of G-bacteria and fungi. The main volatile components of Luzhou-flavor Daqu were acids and aromatic components and their contents depended on the amounts of total PLFA and G-bacteria biomass. Furthermore,the characteristics of volatile components were significantly affected by the biomass of fungal.
  • Salt transfer process and biochemical dynamic variation of surimi pehtze in salting process
    ZHOU Xu-xia, XU Xiao-ying, ZHAO Dan-dan, DING Yu-ting
    Food and Fermentation Industries. 2013, 39(12): 56-61. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.040
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Osmotic dehydration kinetics and biochemical indices of surimi pehtze( semi-finished product of fermented surimi) in salting process were studied. Surimi pehtze were salted with 16%,20% and 24% NaCl( v / v) under 20℃ and 4℃,respectively. The results showed that NaCl diffusivity followed Fick's second law,and the permeation rate constant increased with the increase of salt concentration under the same salting temperature. Water content,amino nitrogen content and total volatile basic nitrogen( TVB-N) value decreased gradually during the salting process,and these decrease increased with the increase of the salt concentration. Under the same NaCl amount,the permeation rate constant of surimi pehtze salted in low temperature was smaller than that in room temperature,and also,lower temperature inhibited the decrease rate of water content,amino nitrogen content and total volatile basic nitrogen value of surimi pehtze. Compared with that was salted in 4℃,enhanced microbial growth was noticed in surimi pehtze salted in 20℃,which resulted in the increase of TVB-N value. Considering that fast salt penetration rate will result in uneven texture of the product,and the loss of flavor and nutrients,the amount of NaCl,the temperature and salting time were optimized as 20%,4℃ and 36h,respectively.
  • Breaking of brewer yeast with repeated freezing and thawing combined with ultrasound treatment
    YUAN Hua-ning, HUANG Dong-yun, ZHANG Hui, QIAN Hai-feng, WANG Li, QI Xi-guang
    Food and Fermentation Industries. 2013, 39(12): 62-67. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.041
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Combined treatment with repeated freezing and thawing and ultrasound was used to break the brewer yeast cell walls and their synergistic effect on the broken ratio of yeast cell wall was investigated. The experiment was carried out with repeated freezing and thawing( water content of 25%,freezing and thawing 4 times) treatment followed by ultrasound( 400W,duration of irradiation each time 11 s,14. 5min,yeast concentration 20 mg / mL) treatment. The results showed that the broken ratio of brewer yeast cell walls reached 89. 31%,which was 2. 4 times of that only using the repeated freezing and thawing,and 1. 5 times of that only using ultrasound.
  • Studies on deodorization technology of strip fish and physicochemical properties before and after deodorization
    XU Yong-xia, JIANG Cheng-cheng, LIU Ying, YI Shu-min, MI Geng, LI Jian-rong
    Food and Fermentation Industries. 2013, 39(12): 68-72. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.015
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The strip fish was deodorized by tea polyphenols,and the deodorization conditions were optimized by orthogonal experiment based on sensory evaluation. The physicochemical properties and volatile components of fish were analyzed before and after deodorization. The results indicated that the optimal deodorization conditions were: the concentration of tea polyphenols 0. 3%,reaction time 70min and reaction temperature 40℃. The content of crude protein,crude fat and the gumminess increased after deodorization,while the color faded. The GC-MS analysis showed that a total of 40 and 22 volatile compounds were detected in fish before and after deodorization respectively, including aldehydes,ketones,alcohols,hydrocarbon,amines and esters. The kinds and contents of voaltiles decreased significantly after deodorization,especially for aldehydes,alcohols,hydrocarbon and amines.
  • Comparative investigations on fast-freezing and slow-freezing of skipjack in cold brine onboard
    LIU Shu-lai, LI Xiang-yang, ZHANG Xi-lin, DING Yu-ting
    Food and Fermentation Industries. 2013, 39(12): 73-78. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.016
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Skipjack was used as raw material in this study,the differences of heat-mass transfer and quality changes between fast-freezing( 1. 40 cm / h) and slow-freezing( 0. 46 cm / h) in cold brine onboard was invesigated. The results revealed that the freezing time needed for fast-freezing and slow-freezing were 9 hours and 24 hours,respectively. The salt uptake of skipjack by fast-freezing process was significantly slower( P < 0. 05) than slow-freezing. During early freezing stage and storage time,TVB-N value of skipjack by fast-freezing increased slowly and failed to exceed 20 mg /100g after 28 days of storage. Meanwhile,Changes of pH value,TBA value,metmyoglobin percentage of skipjack by fast-freezing were significantly slower( P < 0. 05) than these by slow-freezing process,which was in accordance with the sensory results on color,flavor and texture of skipjack. Therefore,fast-freezing in cold brine had advantages on preservation of skipjack onboard.
  • Preparation and characterization of imidacloprid molecular imprinted polymers
    LI Lu, LIANG Zu-pei, ZHOU Qi-shan, CHEN Ru, LIN Si-liang
    Food and Fermentation Industries. 2013, 39(12): 79-84. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.005
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Molecular imprinted polymers( MIPs) for imidacloprid were prepared by suspension polymerization method,in which acrylic acid( AA) was used as a functional monomer,and ethylene glycol dimethacrylate( EGDMA) was used as a crosslinker in methanol. The effects of template molecule,regarding the functional monomer molar ratio,dosage of crosslinkers and solvents on the morphology and adsorption properties were investigated. The optimized formula was obtained by an orthogonal test L 9( 33) as follows: imidacloprid 2 mmol,EGDMA 50 mmol,methanol 150 mL,AIBN 0. 05 g,AA 8 mmol. The results showed that the polymer has largest adsorption capacity( 361 mg / g) and recovery ratio( 94. 6%). Scatchard analysis showed that there were two kinds of sorption active sites in MIPs,and the binding capacity( Q max) and dissociation contents( K d) were Q max1 = 188. 29 mg / g,K d1 = 16. 42 mg / L and Q max2 = 610. 08 mg / g,K d2 = 714. 29 mg / L respectively. The molecular imprinted polymers exhibited a good selectivity and a large adsorption capacity compared to the imidacloprid materials.
  • Analysis on isolation and functional properties of flat-european hybrid hazelnut protein
    LV Chun-mao, WEI Ya-jing, MENG Xian-jun, DONG Wen-xuan, LU Chang-ying
    Food and Fermentation Industries. 2013, 39(12): 85-89. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.017
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to make full use of hazelnut resource and increase their value,osborne protein fraction and polyacrylamide gel electrophoresis were used to analysis its protein component and the relative molecular mass distribution. The alkali extraction and acid precipitation process was adopted to prepare protein isolate and its functional properties was detected and analyzed. Results showed that the content of albumin,globulin,gliadin and glutenin in hazelnut protein was 67. 18%,17. 62%,6. 53% and 3. 17%,respectively. Analysis results of reducting and non-reducing polyacrylamide gel electrophoresis indicated that disulfide bonds were presented in components of hazelnut protein. Under non-reducing conditions,subunit molecular weight of components are mainly distributed between 35 kDa and 71 kDa. Under reducing conditions,subunit molecular weight of components are mostly ranged from 16 kDa to 50 kDa and have two obvious banding. Features study revealed that the solubility,water holding capacity,foaming and emulsifying of hazelnut protein were the lowest when pH in the isoelectric point region. However,the foam stability was the highest in the isoelectric point region. Water holding capacity had the maximum value,while oil absorption had the minimum value about 2. 815g / g at 50℃ 。
  • Preparation and antifungal activity of natamycin-protein complex
    ZHAO Ye, GU Qin, ZHANG Yan-jie, ZHOU Ge, XU Xue-ming
    Food and Fermentation Industries. 2013, 39(12): 90-94. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.001
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this article,the solubility,size of inhibition zone and minimum inhibitory concentration( MIC) were used as the evaluation index to study the preparation and antifungal activity of natamycin-SPI protein complex. The conditions were set as follows: natamycin concentration was 0. 5%,natamycin∶ SPI = 4∶ 1,pH = 11. 5,reaction time was 2 hours,reaction temperature was 40 ℃. The results showed that solubility of natamycin was increased by 16 times,the size of inhibition zone of natamycin-SPI protein complex was increased significantly,and the minimum inhibitory concentration to Saccharomyces cerevisiae Hansen,Penicitlium s. p,Rhizopus,Aspergilla spare were 2 mg / L,2 mg / L,4 mg / L and 2 mg / L respectively,which were half of the natamycin monomer's MIC.
  • Inhibition of potassium sorbate on Rhizopus stolonifer Vuill isolated from bread
    HU Chun-hong, HU Ling-wei, JI Xiu-e, ZHU Zi-xue, GU Hong-mei, XIAO Yan-hua
    Food and Fermentation Industries. 2013, 39(12): 95-98. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.018
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This study aimed to analyze the inhibition of different concentration of potassium sorbate on the growth of poisonous Rhizopus stolonifer Vuill. The activated spores were cultured in modified solid culture medium which containing various concentrations of potassium sorbate,then spore germination number was counted,colony size was measured,and then colony color,the morphological characteristics of mycelium and hyphae were observed. The results showed that potassium sorbate significantly inhibit Rhizopus stolonifer Vuill,and the inhibitory effect was significantly related to the applied concentrations. When the concentration was equal or more than 0. 8 g /100mL,the inhibitory effect reached significant level. When the concentration was between 1. 0 g /100mL and 1. 2 g /100mL,79% ~ 90% spores could not germinate,colony and hypha grew slowly and even more,aged and decayed.
  • A preliminary study on enzymatic saccharification and ethanol fermentation from Laminaria japoncina
    LI Feng, Xu Ping, HUANG Shu-bing, WEN Shun-hua, LIU Hui, HUANG Shu-shi
    Food and Fermentation Industries. 2013, 39(12): 99-103. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.019
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The effects of acid pretreatment and enzymolysis with alginate lyase and cellulasedouble on extracting soluble sugars from L. japonica were investigated. The results showed that 100 mesh,5%( w / v) of kelp powder was suitable for successive saccharification via enzymatic hydrolysis using both alginate lyase and cellulase. Subsequently, the kelp extract with highest concentration of reducing sugars among all the treatments was applied for ethanol fermentation. Zymobacter palmae and Pichia angophorae were used as fermentative strains in fermentation of the kelp extract and the final ethanol yields were 4. 57g / L( 5. 8mL / L) and 2. 68g / L( 3. 4mL / L) respectively. The highest ethanol concentration of 4. 57g / L reached 28. 99% of the theortical yield.
  • Study of fermenting soy sauce using bean dregs
    ZHANG Meng-ru, LIU Mei-rong, ZHU Na-li, QUAN Ming-ming, ZHANG Bao-shan
    Food and Fermentation Industries. 2013, 39(12): 104-109. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.020
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This paper focused on the technology using bean dregs to replace bean meal to produce soy sauce, which was carried out by the fermentation with the mixed strains of Aspergillus oryzae and Aspergillus niger. Single factor experiment and orthogonal experiment were conducted to obtain the best processing parameters of fermenting soy sauce using bean dregs. They were showed as follows: bean dregs∶ wheat bran = 6∶ 4,Aspergillus oryzae∶ Aspergillus niger = 4∶ 1,high pressure cooking time of 30 min,brine concentration of 10%,and mixed hot and cold sterilization. The sensory evaluation standard and physical and chemical index of product gained fine health effect.
  • Discussion for preventing precipitate of calcium tartrate from integrated wine
    WANG Chen-ping, LIU Xin
    Food and Fermentation Industries. 2013, 39(12): 110-113. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.021
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The article discussed the formed process,identified method,forecast method and influence factor of precipitation of calcium tartrate. And it gave a suggestion concerning dependability of cation resin that was applied to prevent precipitation of calcium tartrate during shelf life of Integrated Wine.
  • The study on fermentation of L-lactic acid with sweet potato by Rhizopus oryzea Fp-6
    HUANG Xiao-ping, HUANG Guo-chang, YIN Pei-min
    Food and Fermentation Industries. 2013, 39(12): 114-118. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.010
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Taking quality sweet potato varieties with high-yield starch as experimental material,the effects of different pretreatment of sweet potato on fermentations of L-lactic acid with high optical purity by Rhizopus oryzea Fp-6 were studied,and the enlarge tests were carried out in 50 L fermentor. While comparing sweet potato starch to corn starch as experimental material,the results showed that there were no differences on the yield of L-lactic acid and fermentation period. When the concentration of organic N was higher than 0. 25 g / L in the liquefied sweet potato solution,the lactic acid yield and the conversion rate of sugar were decreased significantly,while the biomass and the content of by-products( fumaric acid and glycerol) were increased obviously. However,inorganic N had the role to facilitate lactic acid fermentation. In the fermentation test with the liquefied sweet potato solution which removed a part of organic N,the results showed that the yield of L-lactic acid was 91. 3 g / L,and the conversion rate of sugar was as high as 81. 28%,and the fermentation period was 48 h in 50 L fermentor.
  • Optimization of the Luzhou-flavor liquor's initial fermentation factors with sorghum of Lunuo 8 in response surface method
    TIAN Dian-mei, ZHANG Liang, HUO Dan-qun, AO Zong-hua, YANG Ping, TU Rong-kun, DING Hai-long
    Food and Fermentation Industries. 2013, 39(12): 119-122,127. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.022
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Using Lunuo 8 sorghum as the raw material,the initial fermentation factors were selected and optimized with the P-B experiment,the steepest climbing experiment,and the Box- Behnke experiment. The optimized fermentation starting factors of Lunuo 8 sorghum were as follows: dosage of sorghum was 19. 7%( of distilled grains), dosage of Daqu was 19. 6( of sorghum) and starting acidity was 1. 89. Through production verification,it was found that after the fermentation starting factors' optimization,there were 0. 2 g / L of increase of ethyl caproate output and 0. 2 of decrease of the proportion of ethyl-actate and ethyl-caproate,and the evaluation results were cleaner,and the aroma was stronger.
  • Lipase-catalyzed synthesis and antioxidant activity of L-ascorbyl gallate
    FAN Guang-pu, LIU Ju-xiang, LIU Chang-chun
    Food and Fermentation Industries. 2013, 39(12): 123-127. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.023
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    L-Ascorbyl Gallate was synthesized from gallic acid and L-ascorbic acid catalyzed by Novozym435 lipase,and its antioxidant activity was determined. The results showed that the conversion rate of gallic acid was up to 82. 7% under the condition of gallic acid 10 mmol,L-ascorbic acid 20 mmol,lipase 0. 25 g,cyclohexanone 20 mL, 50 ℃ and 24 h. The antioxidant tests indicated that L-ascorbyl gallate could efficiently scavenge DPPH radical and hydroxyl radical. The IC 50 of L-ascorbyl gallate to DPPH radical and hydroxyl radical were 9. 97 μmol / L and 2. 45 mmol / L,and IC 50 of L-ascorbic acid to DPPH radical and hydroxyl radical were 23. 55 μmol / L and 5. 14 mmol / L. The antioxidant activity of L-ascorbyl gallate was significantly higher than that of L-ascorbic acid.
  • Forward osmosis application in tomato juice processing
    XU Wei, SUN Jian-guo, CHEN Min, ZHAO Yan-chun, HUANG Guang-sheng
    Food and Fermentation Industries. 2013, 39(12): 128-130. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.024
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Forward osmosis is rely on the solution's pressure difference,it is low energy consuming and an efficient solution for fruit concentration. This paper introduces the forward osmosis application in tomato juice processing. different levels of sodium chloride( 6% ~ 26%,w / w) as an alternative osmosis agent on tomato juice concentration rate influence was explored at different temperature including ambient temperature. Through a series of comparison,it was observed that the penetration rate was accelerate as the temperature rises; however,when the temperature exceeded a certain value,the penetration rate decreased. Furthermore,with the sodium chloride solution concentration increased,the osmosis rate increased,and concentration time was shortened,the tomato juice was concentrated up to total soluble solids content of 32°Brix at ambient temperature.
  • The decolorizing technology of apple dietary fiber by the combination of ultrasonic irradiation and ozone
    LI Rui-cen, CHEN Xue-feng, WU Feng-ling
    Food and Fermentation Industries. 2013, 39(12): 131-134. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.025
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to reach the sensory requirement of the apple dietary fiber,the combination of ultrasonic irradiation and ozone technology was apply on the discoloration process of the apple dietary fiber. Through single-factor test and orthogonal test,the optimal discoloration technology parameters were as follows: 15 g / h of ozone generation, 70 kHz of ultrasonic frequency,6% of sodium hydroxide concentration,1∶ 25 of the ratio of material to liquid( g: mL),and reaction time 5 h. Under these conditions,the L value of the discolored dietary fiber reached 80. 11. Results from this study indicated that the combination of ultrasonic irradiation and ozone was an effective discoloration method. Compared with the decolorizing technology by H 2 O 2,the combination of ultrasonic irradiation and ozone technology had not only solved the problem of solvent residues,but also had a remarkable effect on discoloaration.
  • Optimization of freezing-vacuum drying technology for fava beans
    ZHANG Fang, ZHANG Yong-mao, ZHANG Hai-yan, KANG San-jiang
    Food and Fermentation Industries. 2013, 39(12): 135-139. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.026
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A Central Composite Design was adopted to optimize the technology for freezing-Vacuum drying of fava beans. Effect of three variables of water content in raw material,Vacuum drying temperature and vacuum drying time on water content of final product,puffing rate and color were investigated. Based on the experimental data,the quadratic regression model of three indexes was established,then variables were analyzed with response surface methodology( RSM). The result showed that all three factors showed significant influences on the three indexes. The optimal technical conditions were obtained as follows: water content after freezing was 50%,Vacuum drying temperature was 85℃ and vacuum drying time was 120min.
  • Cultivation of oyster mushroom utilizing citrus peel residues and nutrition safty assessment of the oyster mushroom cultured
    ZHANG Yun-ru, FU Ji-hu, TANG Guo-fa, HU Deng-gai, CHEN Hua-qing
    Food and Fermentation Industries. 2013, 39(12): 140-144. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.027
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Processing of citrus peel residues was hard problem in citrus processing enterprise while the nutrients—rich citrus peel residues could be used for cultivation oyster mushroom. Oyster mushroom was cultivated in three different culture medium packed in polypropylene film with citrus peel residues as the main material. As a result,the highest mean oyster mushroom yield was medium A. But the average biotransformation efficiency of the three kinds of mediums was below 80%. Therefore,the mediums need to be optimized. The nutrients of Citrus peel residues-Oyster mushroom was compared with commercial mushroom. The result showed that there were no significant differences in general. However,Vitamin C,polyphenol and polysaccharide content in Citrus peel residues-Oyster mushroom was distinctly higher than commercial available mushroom. The pesticide residues content of Citrus peel residues-Oyster mushroom was lower than"green"edible mushroom and pollution-free edible mushroom,while commercial mushroom was higher than"green"edible mushroom. The lead and cadmium content of both samples from the market all exceeded the standard limitation. Therefore,culturing mushroom with citrus peel residues was a better choice.
  • Factors influencing the formation of calcium pectinate gels and the application of calcium pectinate
    HUANG Xue-song, GUO Xiu-jun
    Food and Fermentation Industries. 2013, 39(12): 145-151. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.009
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Pectinate calcium has many potential applications in food,pharmacy,microbiology for its stability, good biocompatibility and safety. This paper mainly reviewed the morphology,chemical structure,safety,factors affecting its formation,application status and development trend of pectinate calcium. The goal was to offer theoretical foundation for the application of calcium pectinate.
  • The extraction,biological activities of capsaicinoids and its application in food preservation
    CAO Zhen-zhen, ZHOU Lin-yan, LI Shu-rong, LI Ya-ru, Zhang Le, WEI Ming, PENG Chun-hong
    Food and Fermentation Industries. 2013, 39(12): 152-156. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.028
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    This paper reviewed the chemical structure and physicochemical property of capsaicinoids,and also described the extraction,biological activities of capsaicinoids and its application in food preservation in detail. Therefore,the extracting methods of capsaicinoids should be further improved and its application in food preservation was expected to be widely studied in future work.
  • Research of the key aroma compounds in rose-based products
    Zhao Cai-yun, Xue Jie, Cai Xu-dong, Guo Jing, Li Biao, Wu Shun
    Food and Fermentation Industries. 2013, 39(12): 157-161. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.006
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this paper,HS-SPME-GC /MSand Olfactometry were used in the analysis of the key aroma compounds in three kinds of rose-based products,including rose cell sap,rose hydrosol and rose drinks. It was confirmed that the key aroma components of rose cell sap were β-phenylethyl alcohol,citronellol,geraniol andeugenol; the main flavor compounds in Rose Hydrosol were β-phenylethyl alcohol,citronellol,geraniol,eugenol,linalool and rose oxide; while the four major aroma compounds in rose drinks were β-phenethyl alcohol,eugenol,geraniol and linalool.
  • Determination of vitamin B_(12) in functional drink by online SPE high-performance liquid chromatography
    CHEN Shu-fen, GUO Li-ping, JIN Yan
    Food and Fermentation Industries. 2013, 39(12): 162-165. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.007
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A method for rapid determination of Vitamin B 12 in functional drinks by online SPE coupled with dual gradient high performance liquid chromatography and dual valves was developed. First,an aliquot of 2. 5 mL functional drink sample was injected directly into the SPE column with loading pump,and Vitamin B 12 was concentrated in the SPE column,while most interfering material was removed; After cleanup,the valve was switched and retained Vitamin B 12 was flushed to analytical column. The online SPE column was Thermofisher IonPac NG1( 4 mm × 35 mm), the analysis column was Thermofisher Acclaim PAII C18( 4. 6 × 150 mm,5 μm),two columns were used at 30℃. The mobile phase was a gradient mixer of acetonitrile and 0. 025% TFA( volume to volume),and the detection wavelength was set at 220 nm. The injection volumes were 1 000 μL for each run. Based on the above optimizing chromatogram condition,Vitamin B 12 was separated satisfactorily. The limitation of detection could be 0. 54 μg / L,the recovery could be 101. 29%.
  • Composition analysis and antibacterial activity of essential oil from Coreopsis oleoresin
    DILNUR·abdurahman, JING Si-qun, WU Shan
    Food and Fermentation Industries. 2013, 39(12): 166-170. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.008
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The Coreopsis oleoresin essential oil was extracted by supercritical CO 2 fluid,and the components were separated and identified by the gas chromatography mass spectrometry( GC-MS) technology. The results showed that 84 compounds in the essential oil from Coreopsis oleoresins were identified,and the main compounds amounted to 92. 16 % of their total compounds were olefins( 64. 12%),alcohols( 11. 47%),alkenes( 8. 76%),acids( 6. 31%),and esters( 1. 5%) which. The bacteriostatic circle and minimum inhibitory concentrations( MIC) was taken as the index for investigation. The antibacterial activity was evaluated by filter paper method. The results showed that Coreopsis oleoresin essential oil had significant inhibition effect on general fungi and bacteria. The minimum inhibitory concentration( MIC) on E. coli was 25%,and on Staphylococcus aureus,Bacillus subtilis,Penicilliumthe,Aspergillus niger were 50%,75%,50%,75%,respectively.
  • Process and storage quality of quick freezing blueberries in LN_2-spraying fluidized freezer
    ZHANG Qing-gang, TAO Le-ren, DENG Yun, ZHENG Zhi-gao, CAI Mei-yan
    Food and Fermentation Industries. 2013, 39(12): 171-176. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.029
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Liquid nitrogen spraying fluidized freezer was used for individual quick freezing( IQF) of blueberries. Freezing process technology and quality changes of frozen samples during storage stage were analyzed in this paper. Multiple linear regression analysis indicated that the suitable process freezing temperature、wind speed and bed height for quick-freezing blueberries in LN 2-spraying fluidized freezer were- 40 ℃,4. 5 m / s and 3. 6 cm. Environmental scanning electron microscopy( ESEM) results showed that the inner microstructure of the fluidized quick-frozen blueberries had better compactness,uniformity and destructiveness than that of control group which blueberries were slowly frozen in- 18℃. Sensory evaluation were used to score the difference of blueberries in external and internal color,firmness and exterior quality between the fluidized quick-frozen and slow-frozen in- 18℃. The results show that the quality of the fluidized quick-frozen blueberries was better than that of the control group.
  • Color-protecting technology of pickled red pepper
    WU Jin-song, ZHENG Jiong, TIAN Bao-ming, CHEN Guang-jing, MIN Qian-qian, KAN Jian-quan
    Food and Fermentation Industries. 2013, 39(12): 177-181. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.030
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Sodium isoascorbate,ethylenediamine tetraacetic acid disodium( EDTA) and L-gystein were selected as color fixatives to conduct a color-protecting experiment of pickled red pepper. Sodium isoascorbate,EDTA and Lgystein had positive influence on pickled red pepper's color retention in single factor experiment. With compound color fixatives orthogonal experiment,the condition of 3 g / L sodium isoascorbate,0. 25 g / L EDTA and 3 g / L L-gystein( feed liquid ratio was 1∶ 2) had the best effect on the color-protecting of pickled red pepper. Under the above condition,the chromatic aberration △E between pickled red pepper and fresh pepper was16. 98 ± 0. 53 and the sensory score was 94,which showed a desired effect of color-protecting.
  • Effect of SO2 fumigation coupled with solid slow-release preservatives on quality of Red Globe grapes during storage
    ZHAO Fei, ZHANG Ping, ZHU Zhi-qiang, NONG Shao-zhuang
    Food and Fermentation Industries. 2013, 39(12): 182-186. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.031
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Red globe grapes were used to explore the effect of SO 2 fumigation coupled with solid slow-release preservatives treatment on postharvest quality. Decay rate,bleaching rate,firmness,respiratory intensity,SO 2 residue, MDA content,total phenols content and PPO activity were measured on grape fruits. The results showed that the treatment I had more advantages to other treatments. The treatmentⅠ( SO 2 coupled with preservative paper) effectively decreased decay rate and SO 2 residue,inhibited the increase of MDA content,bleaching rate,respiratory intensity and PPO activity. In addition,treatmentⅠ could maintain significantly higher levels of firmness and total phenols content, and delay the aging process of the fruits.
  • Effect of storage temperature on color stability of green asparagus juice
    CHEN Xue-hong, QIN Wei-dong, MA Li-hua, ZHENG Yong-hua, YU Bu-qing
    Food and Fermentation Industries. 2013, 39(12): 187-191. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.032
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The effects of storage temperature on color stability of green asparagus juice during storage time were explored. The changes of color,chlorophyll,carotenoids,vitamin C,total phenolics,reducing sugar and amino acids contents were studied. During storage time,the color lose of green asparagus juice was mainly due to chlorophylls changes. The decrease of vitamin C,total phenolics and reducing sugar contents induced the changes of color in juice. No significant correlation was found between amino acids and the color change of green asparagus juice. The decrease of chlorophyll,vitamin C,total phenolics and reducing sugar contents were inhibited at refrigeration condition. At the same condition,the increase of carotenoids contents was prevented and the color stability of green asparagus juice was effectively kept.
  • Effects of preharvest calcium sprays on quality and storage properties of Red Fuji apple( Malus pumila Mill )
    OU Zhi-feng, LIU li, JIANG Yuan-mao, WEI Shao-chong, LI Hua
    Food and Fermentation Industries. 2013, 39(12): 192-196. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.033
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Effects on quality and storage properties of Red Fuji apple fruits were investigated by preharvest spraying calcium nitrate,calcium chloride,calcium chelate or calcium citrate. The results showed that the properties of hardness,soluble solid content and ascorbic acid in preharvest calcium fruits were higher than those of control at the same storage period. Compared with spraying water,preharvest calcium applications increased fruit hardness,soluble solid content,activities of superoxide dismutase( SOD) and peroxidase( POD) while malondialdehyde( MDA) content,polygalacturonase( PG) activity and cellulose( Cx) activity in fruits were lower than those of control after storage for 60 days. Preharvest spraying with calcium nitrate,calcium chloride and calcium chelate significantly increased fruit hardness and soluble solid content after storage for 120 days. In short,calcium sprays could improve the storage properties of Red Fuji apple fruits.
  • Study on enzymatic production of feruloyl oligosaccharides from defatted rice bran and its antioxidant activity
    SHENG Qing-qing, WANG Wen-xia, SONG Chun-li, ZHANG Hui-jun
    Food and Fermentation Industries. 2013, 39(12): 197-203. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.034
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to improve the extraction efficiency of feruloyl oligosaccharides( FOs) from defatted rice bran using cellulase hydrolysis,single factor experiments and response surface analysis were employed to optimize the enzymolysis. The results suggested that the optimal extraction conditions were as follows: pH 4. 16,reaction temperature 55 ℃,enzyme addition amounts 0. 29 mg / g,and reaction time 11. 76 h. Under these conditions,the extraction amount of FOs reached 28. 48 μmol / g. And the scavenging effect of FOs on the DPPH · and · OH; EC50 were 0. 750 5 mg / mL and 3. 270 5 mg / mL,respectively.
  • Optimization of extraction of protein from base of Flammulina velutipes stipe by ultrasonic
    ZHANG Le, SONG Hong-bo, ZHOU Lin-yan, LI peng, WEI ming, PENG Chun-hong, LI Ya-ru, CAO Zhen-zhen, LI Shu-rong
    Food and Fermentation Industries. 2013, 39(12): 204-208. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.011
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Flammulina velutipes scraps are rich in proteins and bioactive substances. In order to fully utilize the leftovers of Flammulina velutipes,protein in base of Flammulina velutipes stipe was extracted. Response surface methodology was used to optimize the ultrasonic-assisted extraction processing of protein from base of Flammulina velutipes stipe for achieving maximum extraction rate of proteins. The optimum extraction parameters obtained from response surface analysis were as follows: ultrasonic power 124. 33 W,extraction temperature 29. 40℃,ultrasonic time 19. 76 min. By using the optimized extraction parameters,the predicated extraction rate of proteins was 73. 02%,meanwhile the rate of proteins was 73. 22% in the validated experiment with the relative deviation value of 0. 27%. There was no significant difference between predictive value and actual value.
  • Optimization of soluble dietary fiber extraction from pitaya peel by response surface methodology
    SONG Yan
    Food and Fermentation Industries. 2013, 39(12): 209-212. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.035
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The chemical extraction of soluble dietary fiber( SDF) from Pitaya Peel was studied by single factor experiment and response surface methodology. The results indicated that the optimal conditions of extracting SDF from Pitaya Peel were as follows: the extraction temperature was 79. 20 ℃,Citric acid concentration was 2. 9%,solid to liquid ratio 1∶ 13. 62,the extraction time was 120. 10 min,SDF yield was 14. 07%.
  • Optimization of ultrasonic-assisted extraction and antioxidant activity of total flavonoids from garlic
    LI Li-hua
    Food and Fermentation Industries. 2013, 39(12): 213-216. https://doi.org/10.13995/j.cnki.11-1802/ts.2013.12.012
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The ultrasonic-assisted extraction of total flavonoids from garlic was studied by single factor experiment and orthogonal array design,and the antioxidant activity of total flavonoids from garlic were also investigated. The results showed that ethanol concentration significantly affected the extraction yield of total flavonoids. The optimum extraction technology of total flavonoids from garlic was as following: ethanol concentration of 60%,extraction temperature 60 ℃,extraction time 60 min and ratio of solid to liquid of 1∶ 30( g∶ mL). The yield of total flavonoids from garlic under these conditions was 4. 213%. The antioxidant experiment results showed that the total flavonoids extract had certain scavenging capacity to hydroxyl free radical( ·OH) and superoxide anion free radical( O 2-·). The scavenging capacity of the total flavonoids extract to ·OH was higher than that of Vc at the same concentration,but weaker than Vc on the scavenging capacity to O 2-·.
Office Online
Journal Online
Download
More...
News
More...
Notice on "China & Europe Food and Beverage Consumption and Innovation Forum" in Cologne, Germany
Notice on Attending Anuga in Cologne, Germany
Good News | "Food and Fermentation Industry" was successfully selected as the T1 category of the "Cl
基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
Notice Board
Wechat
Visited
    Total visitors: 　
    Visitors of today: 　
    Now online:
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.