25 April 2014, Volume 40 Issue 04
    

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    Food and Fermentation Industries
  • ZHANG Cheng-lin, LONG Hui, WEN Bing, WANG Jian, XU Guo-dong, XIE Xi-xian, XU Qing-yang, CHEN Ning
    Food and Fermentation Industries. 2014, 40(04): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.013
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    As an essential amino acid with branched chain,L-isoleucine( Ile) plays an important role in amino acid market. In order to increase the production and yield of L-isoleucine by Corynebacterium glutamicum YILW,fed batch culture was performed using a two-stage dissolved oxygen control strategy coupled with exponential feeding strategies of the growth limiting nutrients such as core steep liquor and phosphate. The optimal initial concentrations of core steep liquor and phosphate were 35. 0 mL / L and 1. 5 g / L,and the biomass and L-isoleucine production reached 27. 66 g / L and 25. 89 g / L under these conditions. With dual exponential feeding and two-stage dissolved oxygen control strategy,the biomass and L-isoleucine production increased to 32. 29 g / L and 31. 32 g / L after 60 h,which was 16. 73% and 20. 95% higher than those of control,respectively. This work will probably lay a foundation for the control and optimization of L-isoleucine fermentation process on industrial scale.
  • ZHOU Hai-yan, LIU Long, DU Guo-cheng, CHEN Jian
    Food and Fermentation Industries. 2014, 40(04): 7-12. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.014
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    To improve the capacity of L-Phenylalanine( L-Phe) production with Escherichia coli BR-42 δpykA( pAP-B03),a pyruvate kinase mutant strain,the effects of different induction temperature( 36℃,38℃ and 40℃) on cell growth and L-Phe production were investigated. Based on the analysis of fermentation parameters,a threestage induction temperature controlled strategy was proposed,in which,the induction temperature was controlled at 40℃ during 13. 5 ~ 20 h,38℃ during 21 ~ 37 h,and 36℃ after 38 h,respectively. With the strategy,the cell growth,plasmid maintenance,and the key enzyme activities in late induction phase were improved,resulting in an enhanced L-Phe production. At 48 h,L-Phe titer reached 52. 70 g / L,which was 12. 01%,13. 77%,and 22. 39% higher than that at 36℃,38℃,and 40℃,respectively,which indicated that the three-stage induction temperature controlled strategy based on the analysis of fermentation parameters was favorable to L-Phe production in fed-batch culture.
  • WAN Hong-gui, XUE Cai-li, WANG Ya-dong, HUANG Zhi-xu, PENG Yin-cheng
    Food and Fermentation Industries. 2014, 40(04): 13-17. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.015
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    Taking cell concentration and riboflavin production as the indicator,the effect of seven exogenous supplements on riboflavin production by Bacillus subtilis was investigated based on the analysis of metabolic networks and study of fermentation characteristics. The results showed that the addition of calcium gluconate,sodium citrate and alanine had a significant role in promoting riboflavin fermentation. The influences of their adding time and contents on riboflavin production were demonstrated in a further study. The optimal adding time of calcium gluconate,sodium citrate and alanine were 0h,18h and 18h respectively,and the optimal dosage were 7. 5g / L,4g / L and 2g / L respectively. Finally,the best ratio of the three accelerators was determined as 7. 5g / L,5g / L and 1. 5g / L by the orthogonal experiment. Under optimal conditions,riboflavin yielded up to 6. 46 g / L,which increased by about 8% or by nearly 40% comparing to that under condition with only one additive or without any additives.
  • ZUO Song, WU Shi-hua, ZHANG Jian, ZHAO Dong-ling, HUANG Cui-ji
    Food and Fermentation Industries. 2014, 40(04): 18-22. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.022
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    In the present study,completely hydrolyzed sugarcane juice containing total sugar content of 140 g /L was adjusted with an equivalent amount of fructose and glucose to give a total sugar concentration of 220 g / L. Then the juices were supplemented with nitrogen sources at various stages,and used as ethanol production medium. The fructose and glucose concentrations were determined by HPLC( high performance liquid chromatography). Area under the curve( AUC) of fermentation of fructose and glucose was obtained using GraphPad Prism 5 software to analyze the discrepancy in fructose and glucose consumption. Results indicated that S. cerevisiae GJ2008 always showed a slightly higher preference for glucose than fructose,and fructose consumption always lagged behind glucose consumption. Nitrogen addition could reduce the discrepancy in glucose and fructose utilization effectively when it was added in the early stages of the fermentation.
  • CHEN Da-wei, GUO Fei-xiang, GU Rui-xia, ZHAO Hai-qing, QU Hen-xian
    Food and Fermentation Industries. 2014, 40(04): 23-29. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.001
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    In this study,51 strains of lactic acid bacteria were isolated from Bama longevity population gut. Among them,16 strains were selected for their abilities to lower cholesterol and riglycerids with lowering rates of more than 30. 00% and 5. 00%,respectively. The Lr10 was significantly effective than others( P < 0. 05),in which the lowering rates reached 61. 90% and 37. 22%,respectively. The Lr10 had strong ability of bile-salt and low pH tolerance. Its survival rates were 71. 43%,66. 37%,64. 55% and 19. 12% in pH 3. 0 simulated gastric juice and MRSbroth with 0. 3%,0. 5%,and 1. 0% bile salt,respectively. It was identified as Lactobacillus rhamnosus by API and 16s rDNA sequence alignment. The Lr10 was prepared into skim milk suspension and skim fermented milk to test its lipid-lowering ability in vivo,the result showed that Lr10 and its fermented milk had a remarkable lipid-lowering effect in vivo.
  • PENG Jing-jing
    Food and Fermentation Industries. 2014, 40(04): 30-36. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.002
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    The structure gene from Clostridium thermocellum ATCC 27405 encoding endoglucanase was cloned into expression vectors pET-20b( +) and pHsh to construct pHsh-celD and pET-20b-celD. In comparison,celD was over-produced in E. coli BL21-CodonPlus( DE3)-RIL by using plasmid pHsh in soluble formation,while it formed inclusion-body by using plasmid pET-20b( +). The results from SDS-PAGE showed that the molecular mass of the expressed recombinant celD was about 66 kD,which was exactly the predicted size. celD was purified by heat treatment and Ni-NTA affinity chromatography. The purified celD exhibited the highest activity at pH 5. 4 and 60℃,and retained more than 50% activity after incubated at 75 ℃ for 1 h. The cellulase activity of celD was significantly enhanced by Ca2 +and inhibited by EDTA. The expression vector system of the heat shock plasmid pHsh owned such advantages as high expression level and low cost for induction. Moreover the superior stability of the recombinant enzyme laid the base for the application of large scale fermentation.
  • ZHOU Meng-jiao, WAN Chun-peng, CHEN Jin-yin
    Food and Fermentation Industries. 2014, 40(04): 37-41. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.009
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    Herein,the ethanol-extracts from 11 Chinese herbs were screened for their antifungal activities against Penicillium italicum. The extract from Ramulus cinnamomi showed the best antifungal activity against P. italicum and was chosen to study the antifungal mechanism. The spore germination,cell membrane permeability,mycelium morphology and mycelia inclusion contents were used to explain its potential mechanism. The results suggested that the ethanol extracts of R. cinnamomi,Cinnamomum japonicum and Cortex phellodendri showed good antifungal effects and their inhibition zones were all over 30 mm. Moreover,R. cinnamomi showed the best antifungal activity in all 11 herbs and was better than Bellkute( a chemical fungicide used in Citrus Postharvest Disease). The inhibition zone of R. cinnamomi was 34. 57 ± 0. 78 mm,meanwhile,the minimum inhibitory concentration( MIC) and the minimum fungicidal( MFC) concentrations were 3. 125 mg / mL and 6. 25 mg / mL,respectively. In addition,the antifungal mechanism suggested that R. cinnamomi extracts had interference effect on spore germination,mycelial growth and development,because it could effectively inhibit spore germination and damage the normal structure and stability of cell membrane. The increased permeability of cell membrane led to exosmose of mycelial contents,and then affected the growth and metabolism of mycelium. Ethanol-extract from R. cinnamomi showed good antifungal activity against citrus blue mould and thus could be used as a source of natural fungicides.
  • WANG Liang, YU Yan-yan, MA Xiao-bin, ZHOU Jian-wei, LIU Dong-hong
    Food and Fermentation Industries. 2014, 40(04): 42-46. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.023
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    A two-dimensional heat transfer model was established to simulate thermal pasteurization process of beer in can and glass bottle based on COMSOL Multiphysics in this paper. It has been shown that the action of natural convection forces the slowest heating zone( SHZ) to migrate towards the bottom of the can and bottle as expected. The maximum magnitude of the velocity was found to be 77. 88mm / s at 30s in can,which was faster than the velocity in bottle at the same time. The minimum pasteurization unit( PU) value in can was 14. 84 in heating( 60℃ /20min) and the difference of PU value between maximum and minimum was 5. 16,while the minimum pasteurization unit( PU) value in bottle was 6. 09 and the difference of PU value between maximum and minimum was 11. 71,which indicated that the effect of thermal pasteurization in can was better than in bottle.
  • CHEN Yan, TAN Jian-hao, XIANG He-ping, ZOU Xiang-jun, LI Bo, JIANG Zhi-lin
    Food and Fermentation Industries. 2014, 40(04): 47-50. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.024
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    The litchi electrical parameters testing system was designed to test litchi microstructure damage. Five electrical parameters such as complex impedance( Z),parallel equivalent inductance( Lp),parallel equivalent capacitance( Cp),parallel equivalent resistance( Rp) and quality factor( Q) were measured at ten frequencies to explore the possibility of determining micro-damage of litchi. The results indicated that all electrical parameters decreased with increasing frequency except quality factor. In addition,electrical parameters of litchi between the damage and the control were significantly different at certain frequencies. The best electrical parameters frequency to distinguish the damage was 0. 8 kHz.
  • HUANG Xiao-jie, TIAN Xue-ying, GUO Yan-ling, SHI Guo-ying
    Food and Fermentation Industries. 2014, 40(04): 51-55. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.025
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    Thermal degradation kinetics of anthocyanin and visual color of mulberry puree during heat processing was investigated to study the relationship between visual colour and anthocyanin. Results showed that the breakdown of anthocyanin followed a first-order reaction,L*,a*and TCD*values followed a combined kinetics model. The degradation of anthocyanins showed positive correlation with L*,a*and TCD*values,and negative correlation with b* value.
  • CHENG Chi, CHEN Jian-guo, LIU Yang, LI Jin-xia, LI Hui, LI Hong, HU Yu-jiao
    Food and Fermentation Industries. 2014, 40(04): 56-58. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.045
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    One patient with nasopharyngeal carcinoma took Xisha Noni juice as a diet therapy during chemotherapy period for 60 days. The patient's leukocyte and neutrophil numbers and his appetite remained normal and had no obvious nausea and vomiting phenomenon. It shows that Xisha noni juice may assist to improve adverse effects of the patient with nasopharyngeal carcinoma during chemotherapy period.
  • FAN Jin-bo, HOU Yu, HUANG Xun-wen, ZHOU Su-zhen, FENG Xu-qiao
    Food and Fermentation Industries. 2014, 40(04): 59-63. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.026
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    Worldwide,plant chymosin development for substitution of calf rennet has always been the hot topic of dairy science. Ginger protease with milk coagulating activity was isolated from ginger root. The processing conditions at a dynamic heating pattern for making skim milk gel and its physicochemical variation during cold storage were assayed. The results showed that large pores were formed in the three dimensional network of skim milk gel at low pH value and thus showed a thinner casein matrix. Dense cross-linkage between casein micelles and small pore size were observed in skim milk gel made at natural pH. As the temperature raised,the microstructure of skim milk gel showed a gradual contraction. The gel strength,syneresis,and α-amino nitrogen content kept stable during cold storage of the skim milk gel. The casein underwent no significant proteolysis. Dynamic heating pattern was suggested to be an effective processing condition to inhibit the proteolytic activity of ginger protease and keep the milk gel stable during cold storage.
  • ZHANG Ming-juan, YAO Su, LI Hui, LIU Yang, XIN Chun-hui, XU Ling, CHENG Chi
    Food and Fermentation Industries. 2014, 40(04): 64-66. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.003
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    Thermoactinomyces vulgaris can be applied to starch processing,leather manufacturing and high-temperature compost producing because it can produce various heat resistant enzymes. But identifying T. vulgaris by routine microbiological identification method is time-consuming and inconvenient,so it is essential to establish a rapid and accurate method for the identification of T. vulgaris. In this study one pair of specific primers were designed based on the gyrB gene of Thermoactinomyces vulgaris and a rapid specific PCR assay was established to screen T. vulgaris strains. Experimental results showed that the designed specific primers were specific for Thermoactinomyces vulgaris,and thus were suitable for rapidly screening T. vulgaris strains. The specific PCR method was proved to be more rapid and low-cost compared with traditional identifying methods.
  • HUANG Liu-rong, JIANG Lu-yin, CHEN Wen-rui, LIANG Hui-tie, WANG Ji-hua, MA hai-le
    Food and Fermentation Industries. 2014, 40(04): 67-70. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.004
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    This study was aimed to investigate the effect of ultrasonic stimulation on the growth and protein expression of Escherichia coli( E. coli) at different periods. The growth was measured by spectrophotometric method and the protein expression was detected by Tricine-SDS-PAGE analysis. Fura-2 / AM fluorescence probe was used to determine the change in intracellular Ca2 +concentration. Results showed that the cells were stimulated by ultrasound at 28 ± 2 kHz for 30 min after inoculation( period 1),under which the growth was obviously promoted by ultrasonic stimulation over the control. The protein expression was not increased by the ultrasound agitation for 5,30,and 60 min at period 1. When the ultrasonic stimulation occurred at the time of optical density at 1. 00( period 2),the cell growth and protein expression were inhibited. Results showed that concentration of Ca2 +was decreased to the lowest point by ultrasonic treatment for 30 min. This research confirmed that ultrasound could affect the growth and metabolism of E. coli,which provided a basis for the use of ultrasound to enhance the fermentation of engineering bacteria.
  • WU Yun, ZHANG Xiao-yan, ZHOU Jian-zhong, YIN Ming-yuan, WANG Xiao-biao, MIAO Sen, HAN Yan-peng, MA Rui
    Food and Fermentation Industries. 2014, 40(04): 71-76. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.016
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    To improve the low temperature protease activity of Serratia sp. A29-2 isolated from Xinjiang glaciers, the fermentation medium and fermentation conditions of Serratia sp. A29-2 were optimized respectively through orthogonal experiment and response surface test on the basis of single factor test. The results showed that the optimum culture media contained peptone 15. 0g / L,yeast extract 5. 0g / L,maltose 10 g / L,CaCl20. 5g / L. The optimum fermentation conditions were temperature 23℃,pH 7. 0,fermentation time 60h,mass fraction of NaCl 1. 0%. Under the optimum conditions,the low temperature protease activity produced by Serratia sp. A29-2 reached 54. 25U / mL,which was 1. 93 times higher than that under the condition before optimization.
  • RUAN Jia-yao, WANG Xing-li, QU Liang, SUN Pei-long, ZHANG An-qiang
    Food and Fermentation Industries. 2014, 40(04): 77-81. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.010
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    The purpose was to study on the structure of a homogeneous polysaccharide isolated from the fruiting bodies Pleurotus eryngii( PEPSC1). The PEPSC1 was isolated by hot water extraction and purified by DEAE Sepharose fast flow and Sephacryl S-500 column chromatography. The PEPSC1 was identified as a homogeneous composition by HPLC,and its molecular weight was 1. 77 × 106Da; Compositional analysis,combined with methylation analysis demonstrated that the PEPSC1 was composed of primarily mannose and glucose,their mole ratio was 1∶ 10. 3. PEPSC1 was structured by 1,6 linked glucose as backbone chain with glucose as the side chain. It contained a small amount of 1,6 linked mannose.
  • LIU Juan, SONG Ya-rui, TANG Wei-long, LI Fu-chu, CHEN Dong, WU Li-chao, LIU Fang
    Food and Fermentation Industries. 2014, 40(04): 82-86. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.017
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    We analyzed the natural antioxidant activity composition of Se-enriched camellia oil and its oxidation stability index. The results showed that natural antioxidant ingredients of Se-enriched camellia oil were higher than ordinary camellia oil. And the peroxide value,acid value and conjugated diene value were lower than ordinary camellia oil. The oxidation stability of Se-enriched camellia oil is better. The reason may be that the selenium promotes the synthesis of natural antioxidant ingredients. So the oxidation stability of Se-enriched camellia oil got improved.
  • GONG Yao-zhong, WANG Cheng
    Food and Fermentation Industries. 2014, 40(04): 87-90. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.018
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    A new type of lactic acid bacteria fermentation agent consists of four strains selected from several strains of lactic acid bacteria. This new type of composite lactic acid bacteria starter cultures produced by lactic acid bacteria fermentation of LAB EPS improve viscosity,stability and taste of the product,which will replace the traditional addition of stabilizing agent into the product,thereby it can not only reduce the cost of the products,but also improve the product quality and safety,thus extend the shelf life of the product. It provides a new way for the application of nisin.
  • YUAN Fang, PIAO Yong-zhe, JI Yang-yang, HUANG Wei, WANG Shi-quan, ZHAO Chang-xin
    Food and Fermentation Industries. 2014, 40(04): 91-94. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.027
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    In order to clarify the effect of inositol on the anti-aging in yeast,0. 5g /L of exogenous inositol was added to the fermentation medium during the sub-culturing process of Saccharomyces cerevisiae 2144 and the dynamic of growth rate,fermentablity of glucose and flocculation rates were monitored. In parallel,the content of super oxygen anion( O2-·) and the activities of antioxidant enzymes were also determined. The results showed that the rate of flocculation and the content of O2-· were reduced 23. 04% and 26. 19% respectively in 15th generation fermentations with 0. 5g / L of exogenous inositol compared to those in the groups without inositol. Furthermore,the maximum activities value of superoxide dismutase( SOD),catalase( CAT) and peroxidase( POD) were increased 16. 39%,19. 67% and 42. 86% respectively,and the maximum values were delayed for two generations. Those results indicated that the exogenous inositol would enhance antioxidant ability in sub-culture of yeast and thereby improve the anti-aging of the cell.
  • TENG Fei, ZHENG Hong-liang, WANG Ping
    Food and Fermentation Industries. 2014, 40(04): 95-100. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.019
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    We selected the best macroporous resin through static adsorption and obtained the optimal purification conditions by the dynamic desorption. The results were as follows: X-5 macroporous resin exhibited the excellent characteristics for purification of Solanum nigrum L. anthocyanins. We found that the time of absorption and desorption equilibrium was 5 h and 6 h,respectively; the column diameter to length ratio was 1∶ 25,the maximum sample volume was 0. 6 BV,the concentration of absorption equilibrium was 0. 4 mg / mL,the eluent volume was 3. 5 BV, and elution flow rate was 2. 0 BV / h,60 % ethanol with pH 2. 0 was used as eluent. Under those optimal conditions, the purity was 19 times higher of unpurified ones. This research provides a theoretical base for deep processing of Solanum nigrum L. berries
  • CHANG Jing-hua, ZHAO Yue-ju, XING Fu-guo, ZHU Yu-chang, LIU Yang
    Food and Fermentation Industries. 2014, 40(04): 101-107. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.005
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    Deoxynivalenol( DON) are found worldwide in cereal grains. Food and feed contaminated with DON pose a health risk to humans and livestock,which explains the major concern of food and feed industries in preventing them from entering the food chain. In this paper,the study progress of basic properties,toxicity and biological transformation of DON were discussed. It provided reference for the prevention and control of DON.
  • ZHAO Ting, YAO Su, GE Yuan-yuan, CHENG Chi
    Food and Fermentation Industries. 2014, 40(04): 108-113. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.028
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    Food safety is a hot topic internationally and domestically,wherein the use of microorganisms in food industry is an important part of food safety. Based on the"Generally Recognized As Safe"list of U. S. Food and Drug Administration and "Microbial Food Culture Including Probiotics"in the USP-FCC appendix XV,this article introduces relevant laws and regulations of microorganisms used in food industry in order to provide some references for microorganism management in food industry in China.
  • QIAN Ying, DUAN Gang, Genencor
    Food and Fermentation Industries. 2014, 40(04): 114-117. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.029
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    Glucose is not only widely used in food and medicine industries,but also used as feedstock for biochemical fermentation,such as amino acids,antibiotics and sugar alcohols,etc. There are different ways for glucose production from starch,wherein the method widely accepted by the industry is the one with liquefaction and saccharification using thermostable alpha amylase and glucoamylase. The process is efficient and stable,but could be further improved to reduce the energy consumption and the impurities resulted from high temperature cooking. In this paper, a new process of glucose production directly from granular starch will be introduced.
  • LV Xin-ran, BAI Feng-ling, LI Jian-rong
    Food and Fermentation Industries. 2014, 40(04): 118-124. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.030
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    Lactic acid bacteria( LAB),as one of the microbial groups living in the acidic environment,can inhabit all kinds of foods,for example marine animals and processed seafood. LAB were able to exert strong antagonistic activities against many pathogenic bacteria and spoilage microorganism and should be of interest in fresh and processed food bio-preservation. The resources of LAB in seafood,requirements and advantage of LAB works as a seafood biopreservative agent,inhibitory effects on unwanted bacteria using lactic acid bacteria in seafood products,were reviewed. It provides reference for deeply mining resources of LAB and development of targeted bio-preservation of seafood products.
  • ZHANG Bei, DUAN Xiao-ming, FEN Xu-qiao, HAN Peng-xiang
    Food and Fermentation Industries. 2014, 40(04): 125-132. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.031
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    Compound coating preservation is an important method among the fruit and vegetable storage processing technologies. The selection of coating agent plays an important role on the preservation effect. How to effectively improve the preservation performance is the main focus in the reserach. Based on the introduction of the biological compound coating agent and organic-inorganic composite nano coating agent,existing problems of compound coating preservation were analyzed. Development of compound coating preservation was also proposed.
  • WANG Zheng-rong, ZHAO Qian, MA Han-jun
    Food and Fermentation Industries. 2014, 40(04): 133-136. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.032
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    Probiotics have been defined as living microorganisms which may promote the ecological balance of intestinal bacteria and thus exert beneficial effects on the health and / or physiological function of the host. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. There are both advantages and disadvantages for fermented meat matrices. They are adequate for the carriage of probiotic bacteria since they are usually not or only mildly heated and may promote the survival of probiotic bacteria in the gastrointestinal tract. In contrast,bacterial viability may be reduced due to the high content in curing salt and the low water activity and pH. Therefore,results are expected to be strain-dependent. Up till now,several approaches have been followed but most results are too preliminary to be able to evaluate the effect of probiotic fermented meats on human health. Candidate probiotic strains have been obtained through screening for technological requirements among bacteria that are naturally present in the meat or that originate from meat starter cultures. Alternatively,existing probiotic bacteria have been applied in meat products. Finally,the evaluation of the end-products needs to deal with both health effects and technological characteristics,for instance through human intervention studies and taste panels,respectively.
  • QIU Kai, ZHONG Qi-ding, CAO Wan-xiu, MENG Zhen, XIONG Zheng-he
    Food and Fermentation Industries. 2014, 40(04): 137-141. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.033
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    This review summarizes the research progress of some important factors affecting formation of the above mentioned indicators,these affecting factors include product form( solid or liquid),protein source,formulation( metal ions,sugars),the heating method,moisture content,pH,storage,and so on.
  • LIU Wen, LOU Qiao-ming, YANG Wen-ge
    Food and Fermentation Industries. 2014, 40(04): 142-146. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.006
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    Peptide-metal chelate is the product of peptide and metal ions by covalent bond. It has the advantages of higher bioavailability,quick absorption and high nutritive value. In addition,peptide-metal chelate has good bioactivities such as antioxidation,antisepsis,immune regulation,hypolipidemic and hypoglycemic effect. Therefore,Peptide-metal chelate has become a hot research topic. In this paper,the synthesis,structure analysis and bioactivity of peptide-metal chelate and its application prospect are reviewed. The purpose is to provide reference to further study and development.
  • SUN Bing-xin, WANG Yue-hua, FENG Xu-qiao, XU Fang-xu, DU Yu-hui, CHENG Hong-xue
    Food and Fermentation Industries. 2014, 40(04): 147-154. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.034
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    As one of the most advanced thermal processing technologies in the world,high voltage pulsed electric field( HPEF) technology not only has better effect of sterilization and of blunting enzymes,low energy consumption, but also has good preservation effect for keeping the original sensory and nutritional elements of the raw materials. HPEF shows significant advantages compared to other processing technologies. The application of HPEF technology in liquid food,especially in fruit and vegetable juice industries,has made some progress recently. The mechanisms of HPEF technology,factors influencing its effects during processing and storage of fruit and vegetable juice as well as its possible application have been introduced. Its advanced application in fruit and vegetable juice industries is also prospected.
  • ZHANG Di, DING Xiao-wen, ZHANG Ya-qiong, WANG Jian, LIANG Han-yu
    Food and Fermentation Industries. 2014, 40(04): 155-161. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.035
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    Coriander contains many physiologically active compositions,which has the function of lower hypoglycemic lipid,antioxidation,antitumor,antibacterial,anti anxiety,inhibition of lead accumulation and other pharmacological effects. Coriander essential oil also has antioxidant,anti-allergic,anti-inflammatory,antithrombotic and other health functions. In recent years,the domestic and foreign scholars have studied various aspects of it,but there are still gaps in safety evaluation. This paper mainly introduces the essential oil of coriander and the health function and its safety evaluation. The future research direction is also discussed. It provides scientific basis for further development and utilization of coriander.
  • DONG Hao, LUO Dong-hui, WU Yu-luan, XIAN Yan-ping, LUO Hai-ying, Guo Xin-dong, Han Wan-qing, Xu Li-zhu
    Food and Fermentation Industries. 2014, 40(04): 162-167. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.046
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    In order to strengthen the monitoring of honey authenticity,51 honey samples with δ13CHvalue( δ13C value of honey sample) less than δ13CPvalue( δ13C value of protein in honey sample) were chosen from 124 specimens from food market. In the mean time,in order to have a comprehensive assessment of these honey samples, means of element analyzer-isotope ratio mass spectrometry( EA-IRMS),liquid chromatography-isotope ratio mass spectrometry( LC-IRMS) and liquid chromatography( LC) were used to detect the δ13C values,sucrose contents,C-4 plant sugar contents and reducing sugar contents. The results indicated that the δ13CHvalues in 51 honey samples were all less than-23. 5‰,reducing sugar contents of 2 honey samples were less than 60 g /100 g and sucrose content of 1 sample exceed limit of sucrose,which was 7 g /100 g. However,it is difficult to effectively assess the authenticity of these honey samples with δ13CHvalue less than δ13CPvalue by conventional detection methods. In our work,evaluation indexes,such as δ13CP-H,△δ13CF-G,△δ13Cmaxwere used for a comprehensive assessment. The results showed that 47 of 51 honey samples were considered to be adulterated honey,with the ratio of more than 92%. The samples were found to be adulterated by adding C-3 plant hydrolyzate,the adulterated material may be the compound of several carbohydrates.
  • WANG Xue-yan
    Food and Fermentation Industries. 2014, 40(04): 168-171. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.007
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    Four soybean paste samples were selected to establish a rapid identification method by infrared spectrum technique. Abnormal samples were discarded and all samples were through pre-treatment. Discriminant Partial Least Squares( DPLS) 、Soft Independent Modeling of Class Analogy( SIMCA) and Back Propagation Neural Net( BP-ANN) were used to identify four kinds of Soybean Paste. The results showed that the classification rate of calibration was 99. 10% 、98. 20% and 100%; the validation rate was 94. 55% 、89. 09% 、90. 91% respectively. By comparing three recognition algorithms,DPLS was superior to the other two on calibration and validation rate. The study showed that the near infrared spectroscopy technology is a feasible way for the soybean paste classification.
  • DENG Na-na, MA Yong-kun, ZHANG Long, YE Hua, ZHANG Hai-ning
    Food and Fermentation Industries. 2014, 40(04): 172-177. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.036
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    In order to explore the effects of different sterilization conditions on mulberry vinegar aroma components,SPME / GC-MS( Solid phase micro-extraction coupled with gas chromatography mass spectrometry) techniques were applied to analyze aroma compounds in five treatment groups( microwave treatment,ultrasonication,65,85, 90℃ hot treatments) qualitatively and quantitatively,and principal component analysis( PCA) was adopted to investigate the aroma compounds form mulberry vinegar,and the evaluation model of the aroma quality was established. The results showed that the major aromatic compounds were ethyl acetate,isoamyl acetate,acetic acid,isoamyl alcohol,phenylethyl acetate,ethyl phenylacetate,benzaldehyde,phenethyl alcohol,and octanoic acid. The aroma quality of 30min treatment at 65℃ was the worst. Integrative scores of microwave treatment were the highest,thereby it could improve aroma quality effectively and provided technical basis for mulberry vinegar sterilization technology. Therefore,principal component analysis has the potential to be used for aroma quality evaluation of mulberry vinegar.
  • LI Yu-cui, XU Wei, LI Kai-tian, CHEN Nan, WANG Yan, LIN Yu-fei
    Food and Fermentation Industries. 2014, 40(04): 178-180. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.037
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    Flavor amino acids and nutritional value in soy sauce were studied by principal component and cluster analysis for their good exploration values. The results showed that the percentage content of flavor amino acids and falvor value in soy sauce brewing are the best,followed by those in seafood sauce,and those in steamed fish soy sauce are the worst. The percentage content of essential amino acids and nutritional value in soy sauce brewing are the best, followed by those in sashimi soy sauce,and those in sashimi soy sauce are the worst. The percentage proportion of essential amino acids in lad sauce are the best,which has the most balanced nutrition. The percentage distribution of amino acid content in various soy can reflect the characteristics of different soy,and principal component analysis and cluster analysis can be used to evaluate the quality of soy sauce,thereby it can provide reference for consumers to purchase soy sauce with high-quality.
  • XIONG Hai-tao
    Food and Fermentation Industries. 2014, 40(04): 181-184. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.008
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    Under neutral medium,manganese( II) could obviously quench the fluorescent intensity of levofloxacin. Based on this,a fluorescent spectral method for the detection of trace manganese( II) was developed. Under the optimal experiment conditions,fluorescent intensities with a small amount of manganese( II) and control were tested. It was found that the fluorescent quenching intensity was proportional to the concentration of manganese( Ⅱ) in the range of 2. 5 × 10-7~ 1. 0 × 10-5mol / L with the relative standard deviations of less than 5%. The limit of detection was as low as 8. 4 × 10-8mol / L( S / N = 3). This method was applied to detect the content of manganese( Ⅱ) in three vegetable samples with satisfactory results.
  • SUN Tian-li, YUE Xi-qing, ZHANG Ping, LI Jiang-kuo, ZHANG Peng
    Food and Fermentation Industries. 2014, 40(04): 185-189. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.038
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    Beef was stored at freezing point(-1. 7℃ ± 0. 2℃). Beef qualities( total bacteria count,TVB-N value,red color and off-odour) were determined during the storage and volatile substance of beef was detected using PEN3 electronic nose. The results showed that volatile substance of beef increased during storage and the responses of electronic nose were differences among different storage time. Sensor 2,7 and 9 played a more important role than others in detection and they obtained most of volatile substance information. Beef with different storage time could be distinguished effectively using principle component analysis( PCA) and linear discriminant analysis( LDA). The model of electronic nose could predict well in total bacteria count,TVB-N value,red color and off-odour of beef in at different storage time.
  • ZENG Yu, CHEN Xing-fu, ZHANG Yu, MENG Jie, LI Yao, YANG Wen-yu
    Food and Fermentation Industries. 2014, 40(04): 190-194. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.039
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    Amino acid composition and content were compared and the nutritional value of chrysanthemum at different altitudes in Baoxing County were discussed. Amino acids were extracted by Hydrochloric Acid Hydrolysis Method and was determined it by automatic amino acid analyzer. Results showed that all chrysanthemum contain 16 kinds of amino acids,7 kinds of essential amino acids. The amount of amino acids and essential amino acids were increased with altitude. Leucine is the first limiting amino acid and threonine is the second limiting amino acid. The number of essential amino acids met with the FAO / WHO amino acid pattern spectrum were increased first and then decreased with the altitude. All chrysanthemum protein ha high digestion and utilization,but didn't reach the ideal protein standards made by the FAO / WHO. The total amounts of functional amino acids increased with the altitude,the tasted were getting better as well. According to the FAO / WHO amino acid pattern spectrum,the chrysanthemum at 2219. 2 m was the best; and according to the ideal protein standards,the better one was at 2329. 3 m. The chrysanthemum showed best digestion and protein utilization. The best taste and functional amino acids of the chrysanthemum was at 2598. 7 m.
  • LIU Ling, WEI Ya-nan, JI Shu-juan, FAN Lan-yan
    Food and Fermentation Industries. 2014, 40(04): 195-199. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.040
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    "Shen feng 5 hao"green was stored at 4℃ with intermitted rising of temperature. The firmness and physiological and biochemical indexes changes related with firmness were investigated. The results showed : Green pepper fruit hardness and chilling injury index,cellulose and pectin content were positively correlated; however,it was negatively correlated with cellulase and pectinase. Chilling injury was more serious at 4℃,the hardness decreased significantly,the intermittent temperature rising treatment can effectively reduce the chilling injury index and maintain goods hardness. Considering of chilling injury degree and acceptable degree of hardness,two intermitted temperature rising treatment was the best.
  • FEI Li-juan, WU Ling, JI Yue-yue, DAI Mei-juan, DONG Ming
    Food and Fermentation Industries. 2014, 40(04): 200-204. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.041
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    This experiment explored the low power microwave treatment effect on mature and aging of strawberry storage. Different microwave power and 120s treatment were used. Then strawberries were stored at 1℃; the indexes of physiological,biochemical and quality were tested regularly. Experimental results show that: Low power microwave treatment had no obvious effect on fruits' temperature rising,had significantly effect of inhibiting respiratory rates and delayed the reducing rate of soluble solids content,sugar,titratable acid and Vc content,kept the firmness of strawberries; lowered cellulase activity and MDA content compared with the control. The 100W /120s microwave treatment had the best effect. When the microwave power was greater than 165W /120 s,it damaged the physiological and quality of strawberry. These showed that low microwave power treatment have certain biological effect and can delay the mature and aging of strawberry.
  • CAO Xue-hui, YANG Fang-wei, ZHU Dan-shi, LU Zhu, LI Qing, LIU Li-yan, FENG Xu-qiao
    Food and Fermentation Industries. 2014, 40(04): 205-209. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.042
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    The rosemary extract,CaCl2and sodium were mixed with chitosan to prepare the combined coating, and its fresh-keeping effect on strawberry was investigated. The nutrients and sensory quality of the strawberry were determined during the storage,the aging process of the strawberry under the refrigerated condition as well as the effect of different preservations on the storage quality were investigated. The results showed that both chitosan-rosemary extract coating and the chitosan-CaCl2coating significantly( P < 0. 05) retarded the losses of the soluble solid,titiratable acid,Vc and reducing sugar,inhibit the change of cell membrane permeability and the rotten rate and maintain the hardness of the strawberry. Chitosan-sodium sulfite coating maintained the reducing sugar content and delayed the decline of the titratable acid and Vc content of the strawberry. The fresh-keeping effects of 5min dipping in 1. 5% chitosan + 0. 3% rosemary extract solution was the best for strawberry,followed by 5min dipping in 1. 5% chitosan + 2. 0% CaCl2solution.
  • XIAO Nai-yu, LU Man-ping, CHEN Shao-jun, ZHAI Wan-jing, BAI Wei-dong
    Food and Fermentation Industries. 2014, 40(04): 210-215. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.043
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    Using collagen as substrate,a new kind of ferulic acid-collagen antibacterial package film was prepared through addition of the ferulic acid and supplement of glycerol and sodium alginate etc. based on the collagen molecular structure characteristics and the performance of the other additive substance structure-activity relationship. The inhibition zone diameter of gram negative bacteria( Escherichia coli) and gram positive( Staphylococcus aureus) was 17 ~ 22 mm by the Oxford cup method,which showed that the film had a strong bacteriostasis ability. The sausage fresh-keeping effect was studied through the regular measurement of the total number of bacteria,TVB-N,and pH value of the three fresh degree index on the basis of the sausage sensory score. The results showed that ferulic acid-collagen protein antibacterial film could effectively isolate microbial invasion pathways and delay the chemical change of food composition and thus extended the shelf life of sausage of 8. 5 days. We hope this study could provide a theoretical reference for the application of ferulic acid and collagen antibacterial membrane in preservation of meat products
  • ZHANG Qing-qing, YANG Chao, TANG Wei-jing, ZHANG Di, ZHENG Tiang-zhu
    Food and Fermentation Industries. 2014, 40(04): 216-220. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.020
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    The effect of extractants and extraction conditions on the ultrasonic extraction rates of Monacolin K in fermentation broth of Monascus were studied. The optimal conditions were determined by orthogonal test and the Monacolin K in fermentation broth detected by dual wavelength ultraviolet spectrophotometry was chosen as the estimated index. The results indicated that the best extractant was ethanol and the optimal conditions were as follows: ultrasonic power was 250W,material liquid ratio( mycelial wet weight / g ∶ 75% ethanol / mL) was 1 ∶ 8,extracting time was 40min,extracting temperature was 60 ℃ and ethanol concentration was 75%. Under these conditions,the extraction ratio of Monacolin K was 93. 6 μg / mL. The extraction process is a viable method for extracting Monacolin K from fermentation broth of Monascus.
  • LI Qing-yun, YUAN Feng-mei, WU Jin-ying
    Food and Fermentation Industries. 2014, 40(04): 221-226. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.021
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    The separation of L-lysine in aqueous two-phase system containing polyethylene glycol( PEG) and sodium sulfate was carried out based on the physicochemical properties of L-lysine. According to the extraction yield and partition coefficient,the influences of mass concentration of the compositions,pH value,temperature and their interactions on L-lysine extraction were examined by single-factor and orthogonal experiments. The results showed that L-lysine preferred to partition in the bottom salt-rich phase. The content of two components,pH value,as well as the interaction of Na2SO4content and pH value had significant influence on the extraction. The optimum extraction conditions were 20%( mass) of polyethylene glycol with molecular weight 1000 and 14%( mass) of Na2SO4at pH 5. 5 and 30℃. Under the optimal conditions,the average yield and the partition coefficient of L-lysine were 96. 5% and 0. 033 respectively using 1. 0 mg / mL L-lysine solution. And a preliminary separation from simulated fermentation broth with the same concentration of L-lysine displayed a extraction yield and partition coefficient were 94. 8% and 0. 057,respectively.
  • LI Chun-yan, YAN Jun, CHENG Feng-zheng, GUO Xiao-qiang, GOU Xiao-jun
    Food and Fermentation Industries. 2014, 40(04): 227-232. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.011
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    The extraction and purification technology of hydroxytyrosol from olive leaves were studied. Hydroxytyrosol was obtainable by enzymolysis extraction and purified by macroporous adsorption resin. The single factor and orthogonal design were adopted to find out the optimal processing conditions. Results showed that the optimal enzymolysis conditions were determined as follows: pH 7,the enzyme concentration 30 μg / mL and extracting time 80 min at 40℃,the hydroxytyrosol content was 3. 72 mg / g. The experiments of static adsorption and desorption showed that DA-201 macroporous adsorption resin could adsorb and desorb hydroxytyrosol well,and the dynamic optimum technological conditions of the DA-201 were: the solution concentration at 60 μg / mL,the velocity of adsorption 3 BV / h, the eluting reagent 80% ethanol,the eluting velocity 3 BV / h,eluent volume at 2 BV. Under the above optimum experimental conditions,1g olive leaf can obtain 3. 85 mg hydroxytyrosol grease total saponin,the purity of hydroxytyrosol could reach 87. 01%. This method increased purity of hydroxytyrosol and set the foundation for the industrialized production.
  • ZHANG Su-bin, HUANG Jing-zheng
    Food and Fermentation Industries. 2014, 40(04): 233-237. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.012
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    Several extraction methods of polysaccharide from Hericium erinaceus were compared. Polysaccharide was extracted from Hericium erinaceus by the following methods: hot water extraction,ultrasonic wave extraction,cellulose extraction,papain extraction,pectinase extraction,compound enzyme extraction and ultrasonic wave combined with compound enzyme extraction. The phenol-sulfuric acid method was applied to measure the content of polysaccharide. The optimized conditions and the extraction ratios were investigated and compared. The results indicated that under the optimized conditions,the extraction ratios of Hericium erinaceus polysaccharide were 6. 41% in ultrasonic process,5. 80% in hot water process,10. 20% in cellulose enzyme process,9. 77% in papain process,7. 94% in pectinase process,10. 89% in multi-enzymatic process and 15. 59% in ultrasonic combined with multi-enzymatic process. The polysaccharide yield was improved considerably with ultrasonic wave and compound enzyme method.
  • MA Yan-mei, LU Shi-ling, LI Kai-xong, JIANG Cai-hong, PENG Xiao-li, PEI Long-ying, WANG Yu-hong, CHU Xiao-hong
    Food and Fermentation Industries. 2014, 40(04): 238-242. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.044
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    In this study,the changes of proteolysis during processing of dry-cured mutton ham were studied. The results showed that the total nitrogen content during processing firstly decreased and then increased. The concentration of the non-protein nitrogen and proteolysis index were increased during the processing. The results of SDS-PAGE showed that both sarcoplasmic and myofibrillar proteins were degraded during curing and fermentation. The free amino acid( FAA) was assayed and the results showed that the contents of all kinds of FAA increased in relatively different degrees during processing.