25 September 2014, Volume 40 Issue 09

    

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Food and Fermentation Industries
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  Effect of exogenous regulation of folate metabolism on L-serine accumulation of Corynebacterium glutamicum SYPS-062

  XU Guo-qiang, YUAN Sheng-nan, REN Jian-hong, ZHANG Xiao-mei, XU Zheng-hong

  Food and Fermentation Industries. 2014, 40(09): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.015

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  This study aimed to investigate the effects of exogenous regulation of cofactor folate on C.glutamicum SYPS-062 growth and L-serine accumulation by adding the precursor(p-aminobenzoate,PABA) or inhibitor(methotrexate) of folate biosynthesis to the medium,respectively.The results indicated that the biomass enhanced and reached a maximum value of 7.8 ± 0.24 g /L,while the concentration of L-serine sharply declined as the concentration of PABA was increased from 0 to 0.4 μg /mL.In contrast,the biomass of C.glutamicum SYPS-062 decreased while the L-serine yield to biomass increased with the increase in the concentration of methotrexate from 0 to 100 μg /mL.Metabolic flux analysis showed that folate metabolism played an important role in cell growth and L-serine accumulation of C.glutamicum SYPS-062.
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  Study on the physiological and biochemical characteristics of the mrfA-deleted mutant of Monascus ruber during the fermentaion process

  ZHANG Zhou-wei, YANG Yi-Shan, SHAO Yan-Chun, CHEN Fu-Sheng

  Food and Fermentation Industries. 2014, 40(09): 7-11. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.001

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  In this paper,conventional analyses on biomass decline,glucose consumption rate,pH value and the enzyme activities,such as protease,chitinase,catalase,superoxide dismutase and glutathione peroxidases,were investigated for understanding the physiological and biochemical characteristics during the submerged fermentation of mrfA deletion mutant of Monascus ruber M7.Compared with the original strain M7,the biomass declined more quickly.During the whole fermentation,glucose consumption rate and the activities of protease /chitinase were all higher than those of M7.Obviously,the highest activity of protease occurred on Day 6.At the same time,activities of catalase /superoxide dismutase /glutathione peroxidases of mrfA deletion mutant were also higher than those of M7.All these results showed that mrfA deletion mutant showed typical autolysis characteristics in the growth process,which might due to high protease activity.Superoxide dismutase was the main antioxidant enzyme to cope with reactive oxygen species(ROS) damage.This study laid a foundation for further understanding of the autolysis mechanism of Monascus spp.
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  Multi-enzyme hydrolysis of bagasse and fermentative production of succinic acid from bagasse hydrolysate

  TAO Sheng-tao, ZHENG Pu, XIAO Shi-shan

  Food and Fermentation Industries. 2014, 40(09): 12-16. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.016

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  In this paper,a process for preparation of bagasse hydrolysate and production of succinic acid from bagasse by Actinobacillus succinogenes was studied.Bagasse pre-treated with 1% NaOH was degraded by complex enzymes comprising cellulase,xylanase,β-glucanase and pectinase.The reducing sugar concentration could be 65.6 g /L with a yield of 90% under the condition of 75 G /L substrate concentration.Using 55 g /L of bagasse hydrolysate as carbon source,fermentation was performed in a 3L stirred bioreactor,and 39.9 g /L succinic acid concentration was achieved with a succinic acid yield of 0.46 g /g(bagasse) at 29 h.The results showed the possibility of succinic acid production from bagasse.
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  Effects of potato starch on sphere-like bacterial cellulose produced by Komagataeibacter nataicola sp.Y9 in agitated culture

  LI Jun, LIU Si-xin, BI Ji-cai, HU Xiao-ping, LIU Long-xiang, DENG Jian, YANG Yi-chong, LI Cong-fa

  Food and Fermentation Industries. 2014, 40(09): 17-22. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.045

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  Sphere-like bacterial cellulose(BC) is produced in agitated culture,and shows great potentials as an industrial material due to its unique properties.In this study,potato starch of different concentrations was added to Hestrin-Schramm medium and the effects of potato starch on the yield,shape uniformity,and structure of sphere-like BC produced by K.nataicola Y19 in agitated culture were investigated.When 0.15% potato starch was added,3.660 g /L BC was obtained as compared with 2.328 g /L BC produced from the control.And the uniformity of the sphere-like BC was better.By scanning electron microscopy,BC formed through addition of 0.15% potato starch was looser and showed more gaps and holes in the network structure,and the width of its cellulose fiber was broader.By X-ray diffraction and Fourier transforms infrared spectroscopy,more cellulose Iβformed and the crystallinity and crystal size of the sphere-like BC were decreased through addition of potato starch.
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  Synthesis of S-adenosylmethionine from adenine in constructing engineered strain and the screening of high yield strain

  ZHENG Ji-rui, CHEN Li-fen, YANG Shan-yan, ZHU Jia-rong

  Food and Fermentation Industries. 2014, 40(09): 23-28. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.025

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  In this paper,Saccharomyces cerevisiae genome was used as a template,and the key enzyme gene sam2 was cloned into multiple cloning sites of the integrated plasmid pCB1004-Pgpd by PCR to obtain the recombinant plasmid for synthesis of SAM.The recombinant plasmid was transformed into Actinomucor elegans protoplast under the mediation of PEG-CaCl2 to get SAM productive engineering strain.With the adenine as precursor,the SAM production of screened strain increased from 0.40 g /L to 1.00 g /L as compared to the original strain,which increased by1.5 times.
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  Study on antioxidant activity and analysis of the reaction products of asparagine and glucose under subcritical water conditions

  TU Zong-cai, ZHANG Qiu, WANG Hui, HUANG Xiao-qin, CHEN Zhi-wei

  Food and Fermentation Industries. 2014, 40(09): 29-33. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.046

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  The relationships among melanoidins,acrylamide and antioxidant activity of reaction products from glucose and asparagine under various conditions of subcritical water were investigated.A steady increase of melanoidins and antioxidant activity was observed at 120 ℃ and140 ℃,while a slight reduction was observed after heating for a long time at 180 ℃.Acrylamide was not detected at 120 ℃ for a short heating time(≤40 min).At 140 ℃ and160 ℃,the acrylamide increased with the extend of heaating time.However,at 180℃,reduction was observed with the enhancement of heating time.There was close linear correlation between melanoidins and antioxidant activity(the correlation coefficients R2> 0.94),while there was some extent correlation between acrylamide formation and melanoidins or antioxidants activity of Maillard reaction products.
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  Preparation and structure characterization of inclusion complexes of ethyl butyrate with β-and γ-cyclodextrin

  ZHANG Yang, ZHOU Yi-bin, CAO Sheng-nan, YU Chen, QI Xue-wen, JIN Shan-shan, ZHANG Shu, YANG Li-ping

  Food and Fermentation Industries. 2014, 40(09): 34-38. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.047

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  Co-precipitation method was used to prepare the inclusion complexes of ethyl butyrate with β-and γ-cyclodextrin.The optimal inclusion conditions were determined by orthogonal array design experiments.The results showed that the inclusion ratio of β-cyclodextrin complex could reach to 46.69 % when ethyl butyrate /β-cyclodextrin molecular ratio was 1∶ 1,ultrasound time was 30 min and ultrasound temperature was 50 ℃.The inclusion ratio of γ-cyclodextrin complex could reach 95.59 % when ethyl butyrate /γ-cyclodextrin molecular ratio was 1∶ 1,ultrasound time was 45 min and ultrasound temperature was 60 ℃.The interactions between ethyl butyrate and cyclodextrins were analyzed by scanning electron microscope(SEM),infrared spectrometry(IR) and X-ray diffraction(XRD).The complexes formation was confirmed,and γ-cyclodextrin was more suitable for wall material of ethyl butyrate.
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  Rheological properties of soy protein isolate-lactose graft solid-state synthesized by microwave

  SHI Yan, CHEN Zhi-wei, TU Zong-cai, WANG Hui, HUANG Xiao-qin, SHA Xiao-mei, ZHANG Qiu, LI Xue

  Food and Fermentation Industries. 2014, 40(09): 39-42. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.026

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  Soybean protein isolate(SPI) and lactose were used as raw materials,and the changes of molecular weight distribution,content of free amino group and rheological properties after microwave heating in different time in solid state were explored.The results showed that the molecular weight distribution of SPI shifted to the higher bands,the content of free amino group significantly decreased.Compared with untreated SPI,the rheological properties of SPI treated by microwave glycosylation for 120 s significantly changed.The microwave treated samples showed greater flexibility.Dynamic viscoelastic analysis showed that the storage energy capacity of modified sample was not obvious with temperature change,and storage capacity of the untreated SPI increased obviously at cooling stage.
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  Protective effect of coconut endocarp oil extract on oxidative damage

  ZHANG Yu-feng, DUAN Ke-jun, ZHAO Xiao-li, CHEN Wei-jun, ZHAO Song-lin

  Food and Fermentation Industries. 2014, 40(09): 43-46. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.019

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  Coconut(Cocosnucifera L.) endocarp oil extract(CEOE) obtained from the coconut grown up in Hainan island were analyzed on its inhibiting effect on the oxidation of protein carbonyl,hydrogen peroxide scavenging activity,protective effect on hydrogen peroxide-induced oxidative damage to human serum albumin and hydroxyl radical-induced DNA damage.The results showed that CEOE could inhibit the increase of protein carbonyl and hydroperoxides content induced by hydrogen peroxide effectively,and its scavenging activity on hydrogen peroxide was 49.81%at 2.5 mg /mL;meanwhile,CEOE was able to repair the DNA damage induced by hydroxyl radical,which suggested that CEOE might be a new worthy exploiting source of natural antioxidants.
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  Influence of shrimp status on near infrared spectral pls model

  REN Rui-juan, CHAI Chun-xiang, LU Xiao-xiang, LI Li-jie, GUO Mei-juan

  Food and Fermentation Industries. 2014, 40(09): 47-51. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.004

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  The influence of near infrared spectral PLS model on different shrimps was analyzed.The near infrared spectral(NIS) curve of whole shrimp and minced shrimp was collected by near infrared spectroscopy analyzer(DA7200).The Unscrambler 10.3 software was used to choose the best preprocessing method and the optimal band to establish TVB-N and TBC models by partial least square regression(PLSR),and validate model.The results showed that the correlation coefficient(rc),the correction of decision(Rc2),the correlation coefficients of cross-validation(rv),the correction of decision of Cross-Validation(Rc2) of minced shrimp models were higher than those of whole shrimp models in calibration set.The root mean square error correction(RMSEC),standard error of calibration(SEC),root mean standard error of cross-validation(RMSECV),standard error of cross-validation(SECV) of minced shrimp models were not higher than those of whole shrimp models in calibration set.The correlation coefficients,the root mean square errors of prediction(RMSEP) and standard error prediction(SEP) of different models showed that the results of minced shrimp models were better than whole shrimp models in prediction set.And the minced shrimp models were better predict TVB-N and TBC in Penaeus vannamei Boone than whole shrimp model.In conclusion,minced shrimp NIR curve was better in prediction than the whole shrimps.
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  The production of poly-γ-glutamic acid(γ-PGA) through fed batch fermentation strategy

  WANG Qing-long, CHEN Gui-guang, ZHENG Shuang-feng, TANG Zhen, LIANG Zhi-qun

  Food and Fermentation Industries. 2014, 40(09): 52-56. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.020

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  In this research,the initial concentration of glucose and sodium glutamate,feeding time,feeding formulation of γ-PGA produced by flask-shaking fermentation of Bacillus subtilis GXA-28 using fed batch culture were investigated.The suitable feeding time was 17 h.Feeding formula was as followes:Glucose 20 g /L,glutamic acid 5 g /L,KH2PO40.5 g /L,MgSO40.1g /L.Under optimal feeding conditions,the production of poly-γ-glutamic acid increased to 24.36 g /L,which was 50% higher than that from batch fermentation.Intensity of production increased from 0.74 g /(L·h) to 0.87 g /(L·h).The results showed that the fed-batch fermentation strategies had a significant effect on the production of γ-poly glutamate and gave a reference for γ-PGA pilot study.
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  Process optimization for fuel ethanol fermentation from extruded cassava

  ZHANG Zi-rui, XU Shu-min, ZHAO Ting, RUAN Yan-ye, ZHANG Liang

  Food and Fermentation Industries. 2014, 40(09): 57-62. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.012

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  In order to explore the optimal fermentation conditions of cassava for ethanol produc-tion using distiller's yeast,cassava were pretreated by extrusion technology in this paper,and the fermentation conditions including fermentation temperature,solid-liquid ratio,and enzyme concentration,were optimized by the response surface methodology.The results showed that extrusion technology could shorten the ethanol fermentation time,reduce energy consumption,and improve ethanol production efficiency.The optimal fermentation condition was as follows:temperature32 ℃,initial pH 4.5,enzyme dosage 145 U /g,liquid to solid ratio 2.8∶ 1(mL∶ g),distiller's yeast dosage 0.3%,and fermentation time 72 h.Under this condition,the final ethanol concentration from extruded cassava reached11.94 % Vol.
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  Studies on the process optimization of Lipstatin——an pancrelipase inhibitor in small fermentor

  SUN Fei

  Food and Fermentation Industries. 2014, 40(09): 63-67. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.048

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  The effects of dissolved oxygen,shearing force and other parameters on the production of Lipstatin in shaking flasks and the scale-up fermentation,as well as continuous feeding process in 10 L fermenter were studied.The stirring process,ventilation and feeding process of 10 L fermenter were optimized to improve the dissolved oxygen level.Results showed that the potency of Lipstatin in 10 L fermenter reached 6 446 μg /mL,which was 40% higher than that in shaking flask fermentation,while fermentation time was 1day shorter.
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  Investigation on the unrealistically high content of SO₂ in Kiwi wine

  ZHANG Fang-yan, LIU Juan, LIU Xing-yan, PU Biao, MA Yi

  Food and Fermentation Industries. 2014, 40(09): 68-71. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.027

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  Because of the significant difference between the content of SO2 in Kiwi wine and that in fermented mash measured by oxidation method,we put forward the hypothesis that the Vc of Kiwi wine or fermented may interfere with the determination of SO2 by iodine titration.This experiment confirmed that the solution concentration of Vc and the standard solution volume of I2 had a significant positive correlation,and the regression equation was Y =87.604 X-30.197,R2= 0.9996.Vc has the similar reducibility with SO2,so Vc competitively consumed the standard solution of I2 with SO2,which caused the artificially high results.The both results of SO2 in Kiwi wine or fermented mash measured by oxidation and iodine titration were significantly different(P < 0.01).Based on the experimental results,it was recommended that the content of SO2 of the Kiwi wine or fermented mash was measured by oxidation.Meanwhile,the paper summarized the researches on the determination method of SO2 and the usage advices from some scholars,which could provide the reference for the measurement of SO2 in samples such as Kiwi wine to reduce the result differences or even wrong judgments due to improper method.
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  Effect of hydrolyzing with β-glucosidase on the physical and chemical properties of aralosides

  YAN Ting-Cai, ZHANG Xuan, SI qin, Meng XIAN-Jun

  Food and Fermentation Industries. 2014, 40(09): 72-77. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.049

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  The material was the aralosides extracted from Aralia elata(Miq) Seem which is planted in Benxi city Liaoning province.The main physical and chemical properties of the aralosides were analyzed after hydrolyzation with β-glucosidase in this study.The results indicated that the viscidity of the aralosides was decreased after hydrolyzation withβ-glucosidase,and the color of the araloside was changed from brown to buff,the solubility was improved,the volatilization was boosted,the stimulating odor was stronger,and the sweet taste was reduced.The proportions of quantity and oleanolic acid content in the six fractions separated by silica gel column were changed and the content of oleanolic acid in the aralosides rose from 33.5% to 37.2%.The capability of eliminating hydroxyl and superoxide anions free radical was positively related to aralosides concentration.The capability of eliminating free radical was improved obviously after hydrolyzation by β-glucosidase.The figure of ultraviolet absorption indicated that the quantity of the absorbing peaks reduced obviously,the absorption band was close to the shorter wavelength,and the biggest absorbing peak was changed from 299 ~ 236 nm after hydrolyzation by β-glucosidase.The figures of infrared absorption indicate that the functional groups such as aliphatic primary amines,secondary aliphatic alcohols,aliphatic carboxylic acids and unsaturated fatty acid appeared after hydrolyzation by β-glucosidase.The molecules of β-D galactose,phenyl glucoside,benzoic acid and long carbon chain emerged.These changes proved that the glucose molecule was released from the aralosides after hydrolyzation by the β-glucosidase,the molecules of the aralosides became smaller,the mount of monomers reduced,the main physical and chemical properties were changed,and the capability of eliminating free radical was improved obviously.All of these results gave a reference for the improvement of the physiological activities.
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  Identification and optimization of fermentation conditions of a symbiotic fungi from Crassostrea rivularis with acetylcholinesterase-inhibiting activity

  WANG Feng-wu, MENG Li-yuan

  Food and Fermentation Industries. 2014, 40(09): 78-84. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.050

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  A symbiotic fungi WFWML4 with acetylcholinesterase-inhibiting activity from Crassostrea rivularis was identified and its fermentation conditions were optimized.The strain was identified by both microscopic morphology and analysis of the nucleotide sequence of the 18 S rDNA.And fermentation medium,time,temperature,pH value,inoculum concentration,light period and culture volume were optimized to improve the inhibition activity of AChE in fermentation broth.Results showed the strain was confirmed as Chaetomium globosum,and the optimal fermentation conditions were as follows:SP medium was the suitable medium for the strain at pH 6.0.The light period was not a major factor during the AChE inhibitor production.The strain WFWML4 exhibited a higher AChE inhibitory activity68.07% ± 3.23% incubated with 10% inoculum and 200 mL /500 mL culture volume at 25℃ for 10 days.The symbiotic fungi from Crassostrea rivularis could be a new resource of anti-dementia substance.
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  Effect of wheat bran enzymolysis liquid on the quality of low-salt solid-state fermented soy sauce

  YAN Hua-juan, LIU Jin-fu, WANG Xiao-wen, WANG Bu-jiang

  Food and Fermentation Industries. 2014, 40(09): 85-88. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.028

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  Wheat bran was used as raw material to prepare enzymolysis solution containing salt which was subsequently added into the coji instead of traditional water to ferment soy sauce.The flavors of soy sauce in four groups were analyzed through HS-SPME-GC and their effects on the quality of soy sauce were discussed.The results showed that the contents of amino nitrogen,total nitrogen and soluble and salt-free solids of the coji after addition of enzyme solution for 30 d were significantly higher than those of control group.The contents of the 4-EG and HEMF also clearly increased,which in the amylase group was almost double compared with those in the control group.As to the sensory evalution,the amylase group was chestnut brown,glossy and aromatic.So,amylase solution liquid of wheat bran may improve the quality of low-salt solid fermented soy sauce.
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  Optimum of bovine milk casein phosphopeptides process

  ZHANG Ju-ming, YANG Mei, HAN Yuan-yuan, PENG Xiu-ming, WU Jun-rui, YUE Xi-qing

  Food and Fermentation Industries. 2014, 40(09): 89-94. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.051

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  The condition of the preparation of bovine casein phosphopeptides by alkly hydrolysis casein and optimized by response surface methodology were studied.On the basis of single factor experiment and Centure-Composite Design principles,three factors at three levels response surface methodology was applied to build the model.The degree of hydrolysis was used as response value.By analyzing the response surface,the optimal processing was obtained as follows:hydrolysis time 90 min,temperature 60.04℃,pH 7.73,and enzyme-substrate ratio 2.3%,the actual hydrolysis degree was 20.40%.Under the above hydrolysis conditions,casein phosphopeptides content was 6.8%and its physicochemical characters was also tested.
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  Optimization of raspberry difference temperature and pressure puffing drying

  SI Xu, CHEN Qin-qin, BI Jin-feng, WU Xin-ye, LI Zhao-lu

  Food and Fermentation Industries. 2014, 40(09): 95-101. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.030

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  Puffing drying at modified temperature and pressure for raspberry was optimized by central composite rotatable design(CCRD) and response surface methodology(RSM).The effects of puffing temperature,vacuum drying temperature and vacuum drying time on color,moisture content,crispness and rehydration ratio of the final products were analyzed.The optimum puffing drying conditions were obtained as follows:pre-drying time 90 min,puffing temperature 97℃,dwell time 5 min,pressure difference 0.1 MPa,vacuum drying temperature 69℃,and vacuum drying time 136 min.Under these conditions,the response values were:"a*"of 12.24,moisture content of 7.80%,crispness of 8 and rehydration ratio of 2.39,respectively.
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  Study on the effects of different calcium treatments on softening of Actinidia chinensis planch

  PANG Ling-yun, LI Yu, ZHAN Li-juan, WANG Li-li, MENG Huan

  Food and Fermentation Industries. 2014, 40(09): 102-106. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.043

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  Actinidia chinensis Planch were immersed for 15 min in calcium chloride solution with the concentration of 1%,3%,5% respectively.They were then stored at 0 ~ 4℃ after natural drying.Fruits immersed in distilled water for 15 min were used as control.In order to elucidate the effects of calcium treatment on softening of Actinidia chinensis planch,the physiological indicators of respiratory intensity,firmness,Vc content,starch content,soluble pectin content,activities of cellulase and peroxidase,and cell membrane permeability were investigated every five days during storage.Compared to the control,calcium treatment could inhibit the respiratory intensity of the fruit,delay the decrease of fruit firmness and Vc content,and prevent the loss of starch content,as well as slow down the increase rate of fruit soluble pectin content and cell membrane permeability.To some extent,the activities of cellulase and peroxidase were inhibited.Calcium treatment could delay fruit softening and senescence,the optimal preservation conditions was 3% calcium chloride.
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  Mechanism of the meat quality by proteomics

  MAO Yan-wei, ZHANG Yi-min, ZHU Li-xian, LIANG Rong-rong, LUO Xin

  Food and Fermentation Industries. 2014, 40(09): 107-114. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.052

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  The edible value and commercial value of meat is highly based on its quality properties.Many factors such as genotypes,pre-slaughter management and post-slaughter processing are factors that influence the meat quality from animal`s metabolism,biochemical processing in the animal muscle changes to become edible meat.The alteration of cell proteomics occurred over all the processes above.Thus,this paper reviewed the proteomics applied in beef,pork and chicken,and studied molecular events in the processing of animal muscle change to edible meat,the effect of pre-slaughter factors and processing post-slaughter on meat quality(such as tenderness,water holding capability,color,marbling,etc.) and its mechanism.This study will provide a theoretical foundation to understand the formation of meat quality on the basis of proteomics.
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  Effects of heat treatment on the critical bioactive compounds in milk

  LI Yan-hua, MENG Yue-cheng, CHEN Jie

  Food and Fermentation Industries. 2014, 40(09): 115-121. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.032

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  The critical bioactive compounds and their physiological functions in the milk were introduced.Changes in activity or concentration of lactoferrin,lactoperoxidase system,immunoglobulins,growth factors and lysozyme were elaborated and thermal stability and molecular structure induced by heat treatment were also analyzed.It will provide the theoretical reference for the research and development in functional milk products.
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  Research progress on the pollution of heavy metals lead and its detection technology in food

  ZHAO Jing, SUN Hai-juan, FENG Xu-qiao

  Food and Fermentation Industries. 2014, 40(09): 122-127. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.005

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  Lead is a kind of heavy metal ions which can cause varying degrees of damage to human urinary system,reproductive system,respiratory system and neuroendocrine system.Heavy metal lead pollution in food and its source and harmfulness were briefly described.The limitation standard in China and other countries were compared.The analysis technology and trend in the detection of heavy metal irons in food was discussed.The paper provides the reference for controlling,supervising or detecting of lead in food.
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  Analysis on research trends of Pichia pastoris on the basis of literature

  ZHANG Jian-guo, FU Meng-yue

  Food and Fermentation Industries. 2014, 40(09): 128-133. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.023

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  Pichia pastoris(P.pastoris) is a potential microbial cell factory for its high-level heterologous proteins production and metabolties accumulation.Literature analysis was a good tool to understand the situation about the whole P.pastoris research.Literature about P.pastoris from Web of Science database was organized according to publication time,countries,etc to show the situation of China in this field.At the same time,the emerging research opportunities,such as genetic manipulation,fermentation strategies,pexophagy,were reviewed for research work at next stage.
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  Meat starter cultures and the research status of meat fermentation technology optimization

  CAI Lu-feng, DENG Gao-yi, WANG Yuan-liang, HUANG Ya-fang

  Food and Fermentation Industries. 2014, 40(09): 134-138. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.024

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  Fermented meat products refers to meat products with special flavor,color and texture,and long shelf life produced from microbial fermentation under the natural or artificial control.They are preferred by consumers because of their unique flavors and nutritional characteristics.This article simply introduced the fermented meat products and their history and types.Additionally,the commonly used microbial fermentation processes were classified.The bacteria,mould and yeast used in the production of fermented meat were summarized.This article mainly focused on the research progress on the optimization of fermentation starters and fermentation conditions for fermented meat products at home and abroad.The fermented meat products in the future research direction were also speculated.Finally the future fermented meat production in our country was prospected.This review would inspire other researchers and show guidance function to the future development of fermented meat products.
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  Overview of microbial food culture regulation in China and abroad

  YAO Su, GE Yuan-yuan, WANG Jie-miao, ZHAO Ting, CHENG Chi

  Food and Fermentation Industries. 2014, 40(09): 139-143. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.053

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  Microbial food culture(MFC) is crucial for the development of food industry.This review introduced the regulations of MFC around the world,focusing on the comparison of MFC's number,history of use,end use and antimicrobial resistance between China and developed? countries.Constructive suggestions were put forward,which aimed to provide scientific basis for the improvement of Chinese food regulatory system.
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  Detection analysis of apples with 1-MCP at different treatment time by GS-MS and electronic nose

  ZHANG Peng, LI Jiang-kuo, CHEN Shao-hui

  Food and Fermentation Industries. 2014, 40(09): 144-151. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.054

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  Volatile substance of apples with 1-MCP at different treatment time under cold temperature during shelf life was detected and analyzed by GS-MS and electronic nose.The results showed that volatile substance of apples was mainly composed of esters,aldehydes and alcohol,and their contents in the control group was greater than 1-MCP treatment group.However,aldehydes relative content of control group was lower than 1-MCP treatment group.Esters of 1-MCP-1d treatment was lower than other 1-MCP treatment.Electronic nose analysis can distinguish the control group and 1-MCP treated at different time under cold temperature by LDA method after 20 d of storage.But,electronic nose can't completely distinguish the two groups right after treatment.This result is the same with GS-MS analysis.The results also showed that the difference in volatile substance was more distinguished between treated group and controls by electronic nose detection.Therefore,discriminate of apples flavor treated by 1-MCP at different time under cold temperature was feasible by electronic nose.
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  Determination of ethephon residue degradation dynamics in banana by ion chromatography

  SHANG Zheng, ZHANG Yu, WANG Ming-yue, WANG Meng, ZHANG Cheng-hui

  Food and Fermentation Industries. 2014, 40(09): 152-156. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.007

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  To evaluate residues dynamics of ethephon in banana,field test for ethephon residue in banana was conducted in Zhanjiang City,Guangdong Province.This experiment adopted the high ion chromatography and the new pretreatment process.The residues and degradation dynamics of ethephon in banana conformed completely to the equation of first-class reaction kinetic.the half-life of degradation for ethephon was 1.4 ~ 3.2 d in banana.According to the recommended dosage,the lowest residue in 70% mature banana whole fruit was 14.796 mg /kg,the lowest in banana pulp was undetected.Considered the data and MRL from all over the earth,this paper suggested that the maximum recommended residue limit was 2 mg /kg in banana.
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  Analysis of volatile compounds of walnut shell at different baking temperature

  WU Heng, WU Yu-song, LIU Jin-yun, XU Shi-tao, ZHANG Hong-juan, YIN Geng-yun

  Food and Fermentation Industries. 2014, 40(09): 157-161. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.055

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  Purpose:In order to provide a scientific evidence for the development and utilization of walnut shells as a food additive,walnut shell extract volatile components at different baking temperatures were analyzed.Methods:Walnut shell was extracted at different baking temperatures by thermal reflow with 75% ethanol.Then their chemical composition were separated and identified by GC-MS.Results:Walnut shell treated with different baking temperature are different in the volatile composition and content,many of which are of important flavor substances.After 160 ℃baking,the six main flavor components content of guaiacol,vanillin,vanillic acid,syringaldehyde,4-Hydroxy-2-methoxycinnamaldehyde,3,5-Dimethoxy-4-hydroxycinnamaldehyde were 1.97%,3.03%,5.08%,9.11%,31.42%and 25.64%,respectively,and the total was 76.25%;The above substance contents without baking were 0.91%,1.66%,2.03%,0.62%,3.07% and 1.59%,respectively,and the total was only 9.88%.Conclusions:After baking,the relative content of walnut shell main flavoring substances significantly increased.Therefore,baking can improve walnut shells value as a flavor essence.
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  Determination of 16 phthalates in Chinese spirits by gas chromatography-mass spectrometry coupled with isotope dilution method

  DU Juan, XU Hua, MIAO Hong-jian

  Food and Fermentation Industries. 2014, 40(09): 162-166. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.009

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  An analytical method to determine 16 phthalates in Chinese spirits was presented.Hexane was used as extractant.The extracts were analyzed by GC-MS coupled with Isotope Dilution Method in SIM mode.Using Chinese spirits samples as blank matrix,the spiked recoveries at levels of 0.05,0.15 and 0.25 mg /L were in the range of80.6% ~ 117.74%.The relative standard deviations(RSDs) were in the range of 0.78% ~ 14.40%.The experimental results showed that the linear ranges for 16 PAEs were 0.05 ~ 2.0 mg /L,the correlation coefficients were higher than 0.999,the limit of quantitation(LOQ) of the 16 PAEs were 0.05 mg /L.The method meets the demand of routine analysis.
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  Identification of aroma-producing and thermostable yeast strains from the Spontaneous fermented sweet sauce and detection of their volatile aroma components

  SHI Jiao-jiao, ZHANG Jian-jun, DENG Jing, DENG Mao-cheng, WU Hua-cheng

  Food and Fermentation Industries. 2014, 40(09): 167-171. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.010

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  The aroma-producing yeast strains with thermostability at 45℃ were screened from the spontaneous fermented sweet sauce in Sichuan province.Based on the morphology,physiology and biochemistry identification,among 6 strains,3 strains were identified as Hansenula,and 2 strains were Saccharomyces cerevisiae,while 1 strain was Rhodotorula.The types and contents of volatile aroma components were analyzed by SPME-GC-MS(headspace solid-phase microextraction-Gas chromatography-Mass spectrometry).The aroma values were calculated according to aroma contribution theory.The results indicated that the main components of Y1 were Hexanoic acid ethyl ester and 1-Butanol 3-methyl-acetate,Y4 were Hexanoic acid,ethyl ester and 2-pentyl-Furan,Y5 were Octanoic acid ethyl ester and acetoin,Y7 and Y9 were Octanoic acid ethyl ester,Y11 were Octanoic acid ethyl ester and Hexanoic acid,ethyl ester.This study would lay the foundation for industrial application of aroma-producing and thermostable yeast strains.
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  Isolation,purification and spectroscopic analysis of polysaccharide VVP-1b from Volvariella volvacea

  SUN Yu-jun, ZHA Zheng-qi, ZHENG Wen-chao, LIU Cun-chang, DAI Bin

  Food and Fermentation Industries. 2014, 40(09): 172-175. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.011

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  A water-soluble polysaccharide(VVP-1b) was obtained by isolating and purifying from the fruiting bodies crude polysaccharides of Volvariella volvacea through deproteinization,decoloration,DEAE-Sepharose Fast Flow ion-exchange column chromatography and Superdex-200 column chromatography.Its partial properties and structure were studied by HPLC,UV,IR spectrum.The results showed that VVP-1b was a homogeneous polysaccharide with typical absorption of polysaccharide.β-glucosidic bond was determined by IR.The total sugar content of VVP-1b was 88.7%,the protein content of VVP-1b was 7.8% and uronic acid content was 27.6%.Its Mw was 5.84 × 105 Da.VVP-1b consists of Ara,Man,Gal,Glc,in the molar ratios of 4.0∶ 1.0∶ 1.4∶ 35.4.VVP-1b was a homogeneous acidic polysaccharide with β-pyranose glycosidic bond.
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  Optimization of test parameters of Raphanus sativus in texture analysis

  LI Yu, GU Wen-rong, LI Na, SHAO Jian-feng, WANG Hui-rong

  Food and Fermentation Industries. 2014, 40(09): 176-179. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.056

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  Currently evaluation of Raphanus sativus and its products mainly relied on sensory evaluation.Subjective judgment errors caused by individual judger were hard to avoid.This paper discussed accurately and objectively evaluation of texture characteristics of Raphanus sativus.The influence of compression degree,speed and remaining time on hardness,elasticity,chewiness and resilience of Raphanus sativus in TPA test was optimized by response surface methodology.The results showed that the compression degree had very significant effect on hardness,elasticity,chewiness and resilience(P < 0.0001).Compression speed had significant influence on elasticity and resilience(P <0.05).Remaining time only had significant effect on hardness.When the test parameters were selected,the degree of compression should be given priority.Furthermore,based on the regression analysis,the optimum condition was optimized as follows:compression speed 5.00 mm /s,compression degree 20.21% and remaining time 4.55 s.In the above donditons,texture properties of Raphanus sativus approached to the real value.
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  Study on the extraction of holoprotein from Saccharomyces cerevisiae

  FANG Fang, ZHAO Hua, XIAN Mo, LIU Hui

  Food and Fermentation Industries. 2014, 40(09): 180-184. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.057

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  Several methods for the preparation of holoprotein from Saccharomyces cerevisiae for dimensional electrophoresis were compared and optimized in the present paper due to the great differences existed in the operating conditions.The comprehensive comparison and quantitative analysis were made according to the yield and concentration of total proteins.Based on the glass beads breaking method reported previously,breaking times,dosage of glass beads and loading ratio of liquid were further optimized by single factor and orthogonal test.The optimal yield and concentration of proteins were 9.23% and 1.21 g /L,which were increased 0.46 and 0.32 fold respectively.Through the twodimensional electrophoresis,low abundance proteins under 35 kDa whose number increased one fold in the optimized electrophoresis image was in high resolution and the number of total protein points increased from 124 to 181.The results showed that the protein sample deriving from the optimized method was proved to be fit for the proteomic analysis of Saccharomyces cerevisiae.
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  Optimization of extracting technology of collage from Acaudina molpadioides Semper

  SU Lai-jin, XU Yang-li, LIN Sheng-li, XU Jing

  Food and Fermentation Industries. 2014, 40(09): 185-192. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.058

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  Acaudinaleucoproctaas was used in the study as raw material and the conditions of its extracting were optimized through single factor experiment and response surface methodology(RSM).The optimal conditions of Acaudinaleucoprocta collagen extraction were obtained based on the analysis of significant factors and their interactions.The results are as following:extraction temperature 80℃,water /solid ratio 13 /1,PH 7.6,extraction time 21 h.The extraction rate was 36.68%,and is fit with the prediction model.Water-extraction method did not only produce pure collagen,but also had no heavy metal residues.The study provided a reference for the development of Acaudinaleucoprocta.
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  Extraction and antibacterial activity of polysaccharides from Malus micromalus Makino

  WU Jing, WANG Ying-li, BAO Guan-yuan, GUO Hai-yan, LI Li-jie, WANG Yue-nan

  Food and Fermentation Industries. 2014, 40(09): 193-197. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.059

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  The techniques for warter extraction-ethanol precipitation of polysaccharide from Malus micromalus Makino were optimized by using the orthogonal test and single factor test.Meanwhile,the antibacterial activity of polysaccharides from Malus micromalus Makino was tested by double-layer agar diffusion method.The results showed that solid-to-liquid ratio and extraction temperature influenced the extraction efficiency of polysaccharides from Malus micromalus Makino,respectively.The optimal extraction conditions were identified as follows:1∶ 25(g∶ mL) solid-toliquid ratio,90℃ extraction temperature,60 min extraction time,80% ethanol concentration.Under the optimized conditions,the content of polysaccharide from Malus micromalus Makino was 105.15 mg /mL.The antibacterial activities were revealed against Bacillus cerecus CGMCC1.168,Saccharomyces cerevisiae and Listeria monocytogenes CMCC54002,with minimum inhibitory concentration(MIC) of respectively 25 mg /mL,25 mg /mL,50 mg /mL.
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  Effect of different concentrations of 1-MCP treatment on quality and texture of green walnuts

  LI Jiang-kuo, LIU Chang, ZHANG Peng, LIU Ling, CHEN Shao-hui

  Food and Fermentation Industries. 2014, 40(09): 198-203. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.036

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  Using green walnuts as experimental material.Investigating the effect of different concentration of 1-MCP treatment on the quality and texture of green walnuts in refrigerated conditions(0 ± 0.5) ℃,and chose the appropriate concentration of 1-MCP treatment in order to provide a theoretical basis for retaining Green walnuts freshness after picking.[Content]pre-cooling green walnuts were treated with 1-MCP concentration at 1pppm、2ppm、3ppm right after picking.The effect of different concentrations of 1-MCP treatment on quality and texture of green walnuts were tested.[Result]The results showed that:1-MCP treatment significantly reduced the rate of nuts browning、peel browning、and peel decay,inhibited the increase of MDA,maintained the original color of peel and nuts,and delayed the loss of nuts' moisture content、chlorophyll content and firmness.The result also reveals that 3ppm treatment is better than others.[Conclusion]the best concentration of 1-MCP treatment is 3ppm.
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  Effect of acetyl salicylic acid pretreatment on fruit quality,salicylic acid and antioxidant activity of nectarines during shelf-life after cold storage

  GAO Hui, ZHANG Hong-jun, CHENG Ni, CAO Wei

  Food and Fermentation Industries. 2014, 40(09): 204-208. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.037

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  In this study,the effect of acetyl salicylic acid(ASA) treatment on fruit quality,salicylic acid and antioxidant activity of nectarines during shelf-life after cold storage was investigated.The fruits were immersed in 1mmol /L acetylsalicylic acid solution for 10 min and then stored at 5 ℃ for 3 weeks and subsequently transferred to 21℃ for 5 days.Results showed that acetylsalicylic acid treatment significantly alleviated the chilling injury index and inhibited the increase of respiration rates and the loss of tissue firmness and titratable acidity during shelf-life.However,acetylsalicylic acid treatment showed no significant effect on the content of total soluble sugars.The free salicylic acid content and DPPH scavenging activity of nectarines during shelf-life were also significantly preserved by acetylsalicylic acid treatment.Therefore,the storage quality of nectarines was enhanced by acetylsalicylic acid treatment during shelf-life.
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  Effect of 1-MCP treatment in different storage time on the quality of apple fruits at room temperature

  LIU Ling, LIU Chang, LI Jiang-kuo, ZHANG Peng, CHEN Shao-hui

  Food and Fermentation Industries. 2014, 40(09): 209-214. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.038

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  Fuji apples placed at room temperature for 0 d,5 d,10 d,and treated by 1-MCP after picking.The effect of different time of 1-MCP treatment on the physiological quality of Fuji apple during shelf life was studied.The result showed that 1-MCP treatment significantly prolonged the shelf life and reduced the rate of browning and decay rate,maintained higher soluble solids and titratable acidity content,significantly reduced respiration intensity and ethylene release rate,delayed the decreases of peel strength,peel brittle and flesh average hardness,effectively inhibited fruit quality decreases.The result also showed that the effect of 1-MCP treatment was weaker at later time treatment,10 d ‘s treatment was worse than 5 d and 0 d.Therefore,Fuji apples should be treated by 1-MCP right after being picked,or better within 5 days at room temperature.
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  Preservation of apple by poly(lactide)/cinnamaldehyde composite films

  WU Yan, CHENG Chun-sheng, QIN Yu-yue, CAO Jian-xin, YUAN Ming-long

  Food and Fermentation Industries. 2014, 40(09): 215-218. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.060

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  Poly(lactide)(PLA) /cinnamaldehyde composite film was prepared to extend the shelf-life of freshcut apples.The changes in firmness,color,polyphenol oxidase(PPO) activity,sensory quality,and microorganism populations were monitored during 16 days storage at 5°C.The respiration rate,browning,the reduction of firmness,PPO activity,and the increase of microorganism were significantly inhibited by PLA-based films containing with cinnamaldehyde.The results showed that PLA /cinnamaldehyde composite film could effectively extend the shelf-life of fresh-cut apples compared to pure PLA film and low density polyethylene(LDPE) film.
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  Effect of 1-methylcyclopropene treatment on the metabolism of reactive oxygen in Korle fragrant pear stored at room temperature

  ZHAO Xiao-min, YANG Jing, LI Xue-wen, QI Hui-nan

  Food and Fermentation Industries. 2014, 40(09): 219-223. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.044

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  The effect of treatment with 1-MCP on reactive oxygen species(ROS) metabolism on Korle fragrant pear at room temperature was studied.The fresh-keeping effect of the treatment with 1-MCP at room temperature provided a theoretical basis for room temperature storage of Korle fragrant pear.After treating with 1 μL /L 1-MCP,pears were then stored at(20 ± 1) ℃ and 80% ~ 85% RH.The reactive oxygen species metabolism related enzymes were determined on O2-.production rate,hydrogen peroxide(H2O2) content,malondialdehyde(MDA) and the activities of superoxide dismutase(SOD),catalase(CAT),peroxidase(POD).The results showed that fruit treated with 1μL/L 1-MCP could delay the declining of CAT and POD activity,maintain SOD activity,decrease the generation of O2-.and accumulation of H2O2 content,inhibit the accumulation of membrane lipid peroxidation product malondialdehyde.The oxygen damage to the cell membrane was reduced,and therefore,senescence during storage at room temperature in Korle fragrant pear was delayed.
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  Effect of reheated mode and frequency on flavor quality of pork

  HUANG Ye-chuan, LI Feng, YAN Cheng

  Food and Fermentation Industries. 2014, 40(09): 224-231. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.040

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  To study the effects of reheating modes and frequency on flavor quality of pork,the pre-cooked M.longissimus were reheated by different mode(microwave,stewing and frying) and frequency(one,two or three times) during 3 day storage in the dark at 4℃ in oxygen permeable bags.The sensory characteristics,oxidation state(TBARS values) and concentration of volatile compounds of all samples were analyzed.The results showed that microwave reheating caused meat flavor sulfur compounds decreased dramatically and lipid oxidation increased in samples.The sensory quality was unacceptable when reheated at second time;whereas second time reheating by frying or stewing,the sensory of samples was still acceptable.Reheated mode and frequency were significantly related to 16 and 15 out of 54 variables(15 sensory indicators,TBARS value and 38 volatile compounds) respectively,regression models established on the basis of these significant variables could well predict the reheated mode and frequency in each sample.Among 38 identified volatile compounds,hexanal,heptanal,nonanal,decanal,(E,E)-2,4-heptadienal,(E)-2-decenal,1-hexanol,1-octen-3-ol and dimethyl disulfide were most important for the sensory and oxidation quality in samples.Therefore,the types of mode and frequency were very important for the quality of pork during reheated processing.
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  Optimization on anti-browning process of mango juice by response surface methodology

  SHANG Chao-jie, WANG Wei-min, CHEN Su-hua, ZHANG Xiao-di, XU Yu-juan

  Food and Fermentation Industries. 2014, 40(09): 232-237. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.061

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  The process of inhibiting mango juice browning during enzymolysis was studied.Browning inhibitors were added in different time to confirm the best time,and the single factor experiments were applied to select three better inhibitors.The results were optimized and analyzed by response surface regression with Design-expert 8.0.The results showed that the best time to add browning inhibitors was before enzymolysis and the best compound inhibitors were as follows:sodium D-isoascorbate 0.047%,L-Cys 0.060%,phytic acid 0.017%.Under these conditions,the predicted value of change rate of browning was 11.91%,the actual value was 12.19 %,the actual value and predicted value was matched at 97.70%.
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  Development of banana and oat enzymolysis beverage and study on its stability

  LIN Xiao-qiu, ZHANG Yan, YANG Fan-zai, CAI Yin-chuan, CAI Fu-dai

  Food and Fermentation Industries. 2014, 40(09): 238-242. https://doi.org/10.13995/j.cnki.11-1802/ts.2014.09.042

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  In this paper,banana and oat were used as raw material.After color protection treatment,the banana was defibrinated and percentage mixed with oat enzymolysis juice,emulsifier,stabilizer and sugar to prepare a delicious and nutritional beverage.Based on the results of single factor and response surface experiments,the best basic recipe was obtained as followes:2.53% banana pulp,85% oat enzymolysis juice,5.5% sugar,stearyl sodium lactate plus sucrose esters(1∶ 1) 1.5‰ as the best emulsifier,carrageenan plus locust bean gum plus xanthan gum(1∶ 1∶ 1)0.3‰ as the best stabilizer.Using this recipe,we prepared a kind of banana and oat enzymolysis beverage with distinctive flavor and good stability.