25 November 2014, Volume 40 Issue 11
    

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    Food and Fermentation Industries
  • ZHANG Hong-tao, ZHAO Xiao-liang, FAN Zun-xiao, LUO Cheng, ZHU Li, MAO Jiang-chuan, ZHAN Xiao-bei, MAO Yan-qing
    Food and Fermentation Industries. 2014, 40(11): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.201411001
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    Two water-souble polysaccharides,named LFI and LFII,were isolated from Lentinus edodes by 0. 9%Na Cl and hot water extraction,respectively. Three resins named AB-8,DA201 and JK008 were used to remove the pigments from LFI and LFII,wherein AB-8 was more suitable for removing the pigments with removal rate of 72% and53% from LFI and LFII respectively. The Mw of LFI and LFII was 1. 350 × 106 Da and 2. 771 × 106 Da,the Mn of LFI and LFII was 1. 337 × 106 Da and 2. 693 × 106 Da. IR,13C-NMR and1H-NMR studies indicated that LFI consisted of α-1Man,β-1Glc,α-1Gal,β-1,3-Glc-,α-1,6-Glc-,α-1,4-Glc- and α-1,4,6-Man6- residues,while LFII was found to contain α-1Xyl,α-1Gal,β-1Glc,β-1,3-Glc-,β-1,6-Glc-,α-1,6-Man-,β-1,3,6-Glc,α-1,4,6-Man- and α-1,2,6-Gal- residues.
  • JIAN Hua-jun, LI Peng-peng, HUANG Xiao-lin, CHEN Jie
    Food and Fermentation Industries. 2014, 40(11): 8-13. https://doi.org/10.13995/j.cnki.11-1802/ts.201411002
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    The objective of this study was to estimate the effects of soluble hydrolysate and soluble / insoluble aggregates of soy protein isolate( SPI) on the quality of emulsified sausage. The elastic modulus of meat emulsion,the textural property,cooking yield and microstructure of emulsified sausage were estimated. The microstructure was observed by environmental scanning electron microscopy( ESEM). The results showed that all kinds of SPI significantly( P < 0. 05) improved the cooking yield of sausage. Incorporation with insoluble aggregate of SPI remarkably enhanced the elastic modulus and texture,and exhibited a more continuous,compact and less porous structure. The soluble aggregate of SPI had no obvious effect on the rheological and textural properties,but induced an exquisite network structure. However,the soluble hydrolysate of SPI badly destroyed the texture of sausage,and presented a fractional,discontinuous and non-cross linked structure. Native SPI reduced the elastic modulus,but had no significant effect on texture of sausage. The results of this study would guide further study of SPI application in meat products.
  • ZHOU Dan, XU Kun-hua, ZHAO Qiao-lin, ZHENG Zhen-xiao, DAI Zhi-yuan
    Food and Fermentation Industries. 2014, 40(11): 14-18. https://doi.org/10.13995/j.cnki.11-1802/ts.201411003
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    In this paper,nutrients of akami muscle of two tuna( Thunnus albacores,Thunnus alalunga) were analyzed and evaluated. The results show that: 1) the moisture content of T. albacares and T. alalung was 72. 43%,72. 73%; fat was 0. 54%,0. 19%; protein was 25. 21%,26. 63%; ash was 1. 32%,1. 53%. The akami of two tuna all had rich content of mineral element. 2) The akami of T. albacares and T. alalung had higher content of polyunsaturated fatty acids,especially DHA content can be as high as 28. 84%,29. 83%. 3) The akami of T. albacares and T. alalung had a reasonable amino acids ratio. Essential amino acids content was 40. 70%,41. 70%,and EAAI was 92. 62,94. 97. It was rich in flavor forming amino acids,the content was 40. 81%,42. 31%. Therefore,the akami of two tuna had higher protein content and low fat content and were very nutritious.
  • MAO Wen-xing, XU Xue-qin, XU Yan-shun, JIANG Qi-xing, XIA Wen-shui
    Food and Fermentation Industries. 2014, 40(11): 19-26. https://doi.org/10.13995/j.cnki.11-1802/ts.201411004
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    In this paper,bighead carp cubes with small fishbone in the muscles were processed by high-temperature cooking to soften small fishbone. The research focused on the impacts of cooking temperature and time,moisture and salt content of the fish cubes after high-temperature cooking treatment. The results showed that cooking temperature,time and moisture content are the significant factors on the small fishbone softening and texture quality. The salt content is not significant. Via response surface optimization,the best cooking conditions were: temperature 126℃,time 26 min,moisture content 48%. Under the above conditions,the best sensory score was 9. 89 points.
  • ZHANG Xin, LIU Yang, YAO Su, CAO Yan-hua, ZHAI Lei, SU Jiao-jiao, TAN Wang-qiao, CHENG Chi
    Food and Fermentation Industries. 2014, 40(11): 27-32. https://doi.org/10.13995/j.cnki.11-1802/ts.201411005
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    In this study,the bacterial strain CICC 10881 isolated from Paracel Noni fermented juice was identified and its growth conditions were also investigated. The strain was indentified and characterized via 16 S rRNA and16S-23 S rRNA gene sequences,morphological features,and cultural,physiological and biochemical characteristics.Strain CICC 10881 was identified as Acetobacter orientalis. It is the first time that this specie was isolated from the Paracel Noni juice in China. The optimum culture conditions for CICC 10881 were as follows: MRS medium,temperature 30℃ and p H5. 5. This research will provide foundation for further study.
  • XU Xin, WANG Qian-qian, WANG Xiao-rui, XUE Ya-ting, WU Ri-na
    Food and Fermentation Industries. 2014, 40(11): 33-40. https://doi.org/10.13995/j.cnki.11-1802/ts.201411006
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    Farmers' soybean paste is a traditional fermented food in the northeast. In the process of its fermentation,lactic acid bacteria are important microorganisms which affect the aroma,taste and color of farm peasant sauce.Therefore,lactic acid bacteria resource is rich in traditional farmers' soybean paste. This study was designed to filter out the superior salt resistance lactic acid bacteria to shorten soybean paste production cycle,improve food safety and stable product quality,and thus contribute to lactic acid bacteria resource repository in Northeast. In this experiment,5 strains of excellent salt resistance lactic acid bacteria were screened from farmers' soybean paste. When the concentration of Na Cl increased to 12%,the OD600 values of strain SY4-2,DL4-5,DL3-1,FS1-11,and FS5-5 were between 0. 097 ~ 0. 137. The DNA extracted from these strains were measured by 16 s r DNA sequencing after PCR amplification,and then compared with those of homologous gene sequences in gene Banks. Two strains were identified as the Excrement enterococcus and three strains were identified as Lactobacillus plantarum.
  • ZHANG Zhen-yu, LI Zhong-xiao, YUAN Ming-long, YUAN Ming-wei, CHEN Hai-yun, DU Gang
    Food and Fermentation Industries. 2014, 40(11): 41-45. https://doi.org/10.13995/j.cnki.11-1802/ts.201411007
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    In order to explore new lactic acid bacteria resource for lactic acid fermentation,strains were isolated from 3 samples of traditionally fermented sour fish made by Dai people in the Prefecture of De Hong. Lactic acid bacteria were screened from them by Ca CO3-bromocresol purple plate,shaking flask fermentation and chromatographic analysis,and identified by 16 S r DNA sequencing analysis along with conventional identification. The properties of the strains for lactic acid production were also studied. The results showed that,10 strains were isolated from 3 samples and strains sy1,sy3 and sy4 could produce lactic acid confirmed by chromatographic analysis. All these 3 strains belonged to Lactobacillus plautarum according to 16 S r DNA sequencing analysis along with conventional identification.Primary fermentation showed that all these 3 strains could produce lactic acid quickly and live below p H 3. 5. Furthermore,results showed that after 72 h of fermentation,lactic acid production was 66 g / L for strain sy1,76 g / L for strain sy3 and 69 g / L for strain sy4 when initial substrate concentration was 100 g / L. Those work showed that these 3strains were excellent as original stains for lactic acid fermentation.
  • ZHANG Dan-dan, YU Yuan, ZHANG Xiao-mei, LI Heng, XU Zheng-hong, SHI Jin-song
    Food and Fermentation Industries. 2014, 40(11): 46-51. https://doi.org/10.13995/j.cnki.11-1802/ts.201411008
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    A keratinase-producing strain was obtained from seven soil samples through traditional methods and identified as Streptomyces aureus K13. The K13 keratinase was proven to be a middle-temperature-alkaline enzyme with optimum temperature of 55℃ and optimum p H of 8. 5. Its molecular weight was about 46 k Da. The keratinase production was highly associated with cell growth. Its fermentation period was 64 h. Using appropriate carbon source( glucose) or nitrogen source( peptone and Na NO3) will promote keratinase production in the fermentation. By four factors and three levels orthogonal design,44. 2 U / m L keratinase was obtained under optimal fermentation conditions,which was 10. 3 times higher than the initial level.
  • GAO Rui-chang, LU Wen-ting, LIU Xiang-dong, CUI Heng-lin, YUAN Li
    Food and Fermentation Industries. 2014, 40(11): 52-58. https://doi.org/10.13995/j.cnki.11-1802/ts.201411009
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    The bombay duck without internal organs was used as raw material to ferment fish sauce with four kinds of self-screening Halophilic archaea as starter culture. After 4. 5 months of fermentation,the content of amino nitrogen( AAN),nitrite,total amine,total acid,volatile basic nitrogen( TVB-N),total soluble nitrogen( TSN),histamine,free amino acids,volatile flavor compounds were measured to select a more suitable strains from four kinds of Halophilic archaea to ferment fish sauce. The results showed that the fish sauce inoculated with TBN4 had the highest amount of amino nitrogen content,soluble total nitrogen content,and volatile flavor compounds and was rich in free amino acid content,but its histamine content which could have an negative impact on human's body was the lowest. The highest amount of amino nitrogen content was found in the fish sauce inoculated with 9738. Moreover,the fish sauce inoculated with RO2-11 had a high content of volatile flavor compounds and a low content of histamine.
  • KE Zhi-jian, SUN Lei, CAO Li, CHANG Huan-huan, LIU Xiao-yan
    Food and Fermentation Industries. 2014, 40(11): 59-63. https://doi.org/10.13995/j.cnki.11-1802/ts.201411010
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    In this study,citric acid and lipid were simultaneously produced by Yarrowia lipolytica from illegal cooking oil. We found that the conditions for both high yields of citric acid and intracellular lipid were as follows: the optimal inoculum size was 5 × 108 cells / L medium; the best initial concentration of carbon resource was 80. 0 g / L;the rotate speeds of the cultivation was 180 r / min. Under these conditions the yields of citric acid and intracellular lipid reached 33. 6 g / L and 44. 9 g /100 g cell dry weight respectively. The whole fermentation contains three distinct phases,namely growth phase,lipogenic phase,and citric acid production phase. The fatty acid of intracellular lipid was more unsaturated compared to that of illegal cooking oil.
  • GU Miao-qing, ZHOU Hou-yuan, LI Bian-sheng, RUAN Zheng, GUO Wei-bo, LIN Guang-ming, YANG Huan-bin
    Food and Fermentation Industries. 2014, 40(11): 64-69. https://doi.org/10.13995/j.cnki.11-1802/ts.201411011
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    In this study,broiler chicken wing roots were used as material to study their quality changes during drying and roasting. Water activity( aw),color,texture property and TBA value of samples produced under optimum conditions were measured during hot-air drying( 90℃) and roasting( 170℃) at high temperature. Qualities of roasted chicken wings product( REP) and market products( SH1,SH2) were compared and analyzed. The results showed that awof chicken wings decreased by 9. 3% during the whole process and the decline rate at roasting stage was larger than that at drying stage. During drying and roasting,L*,a*and b*of samples increased and then fell.As the moisture content decreased,hardness,chewiness and shear force of chicken wings raised. Hot-air drying stage was the main process of dehydration and texture enhancement. Because of lipid oxidation,the TBA value increased.The accumulation amount of TBA value at drying stage was 3. 92 times more than that during roasting. By comparison,moisture content,Na Cl content,L*,a*and texture properties of REP were within the range of market products,while the TBA value was the lowest. The result of sensory evaluation showed that REP and SH1 had the best overall taste and high acceptance. So the suitable moisture content of roasted chicken wings should be over 30%.
  • ZHU Zhen-bao, LIU Meng-ying, YI Jian-hua
    Food and Fermentation Industries. 2014, 40(11): 70-75. https://doi.org/10.13995/j.cnki.11-1802/ts.201411012
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    The antioxidant activity of walnut oil was assessed by 1,1-diphenyl-2-picrylhydrazyl( DPPH) radical scavenging capacity,2,2-azinobis( ABTS) radical scavenging capacity and β-carotene bleaching test. Results of these studies demonstrated that walnut oil possessed antioxidant activities and a significant correlation( P < 0. 05) was found between these three methods and Rancimat methods assays. The content of total tocopherols,total phenolics,flavonoids,carotene,phospholipids,conjugated diene value and total carbonyl compounds were measured,and a good correlation obtained between them and OSI( P < 0. 01). Also,the five antioxidant composition( tocopherols,phenolics,flavonoids,carotene and phospholipids) contribution to the production of hydroperoxides were 40. 22 %,1. 94 %,19. 14 %,37. 92 % and 0. 79 %,respectively. The order of antioxidation activity of first level was tocopherols > β- carotene > flavonoids > phenolics > phospholipids; the order to inhibit second level oxidation was phenolics > tocopherols > flavonoids > phospholipids > β- carotene
  • WANG Shu-fang, YANG Run-qiang, SONG Yu, GU Zhen-xin
    Food and Fermentation Industries. 2014, 40(11): 76-81. https://doi.org/10.13995/j.cnki.11-1802/ts.201411013
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    The optimal composition of culture solution for γ-aminobutyric acid( GABA) under hypoxia was Na Cl42. 49 mmol / L,VB662. 6 μmol / L and Ca Cl26. 21 mmol / L. GABA content in soybean sprouts was 2. 77 mg / g DW under this condition. The changes of physiological and biochemical parameters of soybean germinated under hypoxia indicated that the growth and the respiration was inhibited,the consumption of crude protein increased. The free amino acid content increased,the glutamate decarboxylase( GAD) and diamine oxidase( DAO) activity was enhanced,thus GABA content was enriched.
  • HAO Fa-yi, LU Li-xin
    Food and Fermentation Industries. 2014, 40(11): 82-86. https://doi.org/10.13995/j.cnki.11-1802/ts.201411014
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    The water sorption kinetics of fermented biscuits with different porosity and fat content were determined using dynamic moisture adsorption methods at 25℃. The moisture sorption isothermal and effective moisture diffusion coefficient were obtained based on GAB model and infinite slab model. The results showed that the porosity had almost no effect on equilibrium moisture content of biscuits,while as the fat content increased,the equilibrium water content gradually decreased. GAB model was suitable for fitting the sorption data of biscuits. Effective moisture diffusion coefficient reached a maximum with water content increasing and then decreased to a constant value. The maximum of effective diffusion coefficient was reached at the moisture content of 10 g /100 g dry basis. The maximum of effective moisture diffusion coefficients of fermented biscuits with porosity of 87%,76% and 68% were 7. 8 × 10- 10m2/ s,5. 6 × 10- 10m2/ s and 3. 4 × 10- 10m2/ s respectively,which were mainly related to the mechanism of moisture diffusion,i. e. vapor water diffusion in pores was changed to liquid water diffusion in the solid matrix. Increasing fat content significantly decreased moisture diffusion coefficient. Results showed that the effective diffusion coefficient decreased from the maximum value of 5. 6 × 10- 10m2/ s to 2. 3 × 10- 10m2/ s.
  • KE Chun-lin, ZENG Xiao-xiong
    Food and Fermentation Industries. 2014, 40(11): 87-93. https://doi.org/10.13995/j.cnki.11-1802/ts.201411015
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    Crude capsule polysaccharides( CCP) from S. zooepidemicus C55129 were separated by ethanol precipitation. CCP were separated and sequentially purified through a column of DEAE-cellulose 52 and a column of sephadex G-100 to afford purified fraction of capsule polysaccharide( PCP-I) with molecular weight of about 0. 0292 ×103k Da. The recovery rate of PCP-I was 5. 989 %. Monosaccharide composition and molar ratio of PCP-I were analyzed by Gas chromatography( GC). Results showed that arabinose ∶ mannose ∶ glucose ∶ galactose was 0. 99 ∶ 27. 03 ∶11. 84∶ 1. 00. In vitro antioxidant assay,PCP-I not only showed strong chelating ability for metal ions and inhibition of lipid peroxidation and reducing power,but also can moderately scavenge the activities of 1,1-diphenyl-2-picryldydrazyl radical,superoxide radical,and hydroxyl radical.
  • YANG Hong-yan, YAN Nan-nan, JIANG Yan-hong, YANG Xing-bin
    Food and Fermentation Industries. 2014, 40(11): 94-99. https://doi.org/10.13995/j.cnki.11-1802/ts.201411016
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    Buckwheat tea polysaccharide purification and analysis provided a theoretical basis for the further promotion and application of buckwheat. Water-extraction and alcohol-precipitation was used to obtain TBTP,and sugar content of the coarse polysaccharide was determined by phenol-sulfuric acid method. The scavenging activity of the DPPH free radical,hydroxyl free radical( · OH),and superoxide anion( O-2·) and the total reducing power of TBTP were tested through vitro antioxidant evaluation system. Purification and TBTP separation was performed by Cellulose DEAE-52 and Sephaadex Column G-150. The experiment suggested the content of TBTP polysaccharide was58. 75%. When the mass concentration was 8. 0 mg / m L,the DPPH free radical clearance rate was 94. 16%,the clearance rate of OH was 82. 25%; When the mass concentration was 4. 0 mg / m L,the O-2· clearance rate was98. 05%. After separation and purification,TBTP was divided into three single-component : TBTP-1,TBTP-2,TBTP-3. The conclusion is that TBTP in tartary buckwheat tea had obvious antioxidant activity. DEAE-52 cellulose and G-150 glucan gel had obviously effect on separation and purification of the polysaccharide.
  • ZHU Yan-fang, YANG Jie, LIU Dong-hua, ZHANG Ai-min, XUE Jian-ping, TENG Jing-tong, SHENG Wei
    Food and Fermentation Industries. 2014, 40(11): 100-103. https://doi.org/10.13995/j.cnki.11-1802/ts.201411017
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    Under the condition of two kinds of simulated human gastric juice,the capability of eliminating nitrite and blocking nitrosamine synthesis by Okra flower extract were studied and compared with VC. The results showed that with the increase of concentration,the rate of eliminating nitrite and blocking nitrosamine synthesis were increased obviously. The blocking effects were different with different reaction time and different simulated gastric juice. Simulated human gastric juice B at 5 mg / m L concentration reacted for 10 minutes could eliminate the nitrite up to 81. 02%,and blocking nitrosamine synthesis to 54. 24%. Compared with VC,the extract from Okra flower showed stronger ability on eliminating nitrite and blocking nitrosamine synthesis.
  • LI Xiang-li, LIU Jing, YAN Wei, ZHU Jiu-bin
    Food and Fermentation Industries. 2014, 40(11): 104-108. https://doi.org/10.13995/j.cnki.11-1802/ts.201411018
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    The antioxidant and antimicrobial activities of Euryale ferox polysaccharides were assessed in this paper. The polysaccharides were extracted with microwave assisted enzyme method. Using the same concentration of Vc as the control,the antioxidant activities of polysaccharides were investigated by total reducing power and scavenging superoxide anion,hydroxyl radical and DPPH free radical. The inhibitions were also measured through testing lipid oxidation and the growth of microorganism. The results showed that the polysaccharide from Euryale ferox had strong reducing ability to free radical. The polysaccharides had certain scavenging ability on superoxide anion,hydroxyl radical and DPPH free radical with IC50 of 4. 8,6. 7 and 6. 1 mg / m L,but less than Vc's ability to remove them. The Euryale ferox polysaccharides had certain ability of restraint on lard and sesame oil oxidation that was similar to Vc especially in initial lipid oxidation. The polysaccharides had the inhibiting effect on S. aureus,S. cerevisiae,B. subtilis and E. coli. The maximum of antibacterial circle were 16. 00 mm,13. 63,12. 50 and 11. 25 mm respectively when the polysaccharide concentration was 10 mg / m L. The MIC of E. coli and B. subtilis was 4 mg / m L while MIC of S.aureus and S. cerevisiae was 2 mg / m L.
  • LI Cui-ping, LIANG Jin-zhong, ZHAO hong-yu
    Food and Fermentation Industries. 2014, 40(11): 109-115. https://doi.org/10.13995/j.cnki.11-1802/ts.201411019
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    Corn straw was hydrolyzed by cellulose compound enzyme after steam explosion pretreatment with H2SO4 and NH3OH. The hydrolyzate was fermented to produce γ-PGA. Through single factor and orthogonal experiment,sugar content was used as index to investigate the effects of various factors on the enzymatic hydrolysis after pretreatment with 1. 0% H2SO4,10. 0% NH3 OH and water. The results indicated that the best conditions for these three kinds of enzymatic pretreatments of corn stover were almost the same as follows: the amount of enzyme was 35 FPIU /g,substrate concentration was 1∶ 15,reaction time was 96 h. The optimal ratio of corn stover saccharification solution to corn hydrolyzate for production of γ-PGA was 7 ∶ 3. The production of γ-PGA in mixed fermentation increased by95. 12% compared to fermentation with corn hydrolyzate alone.
  • ZENG Zhen, LI Cheng, FU Gang, YANG Yong, HE Li, CHEN Shu-juan
    Food and Fermentation Industries. 2014, 40(11): 116-120. https://doi.org/10.13995/j.cnki.11-1802/ts.201411020
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    With fresh pig bones' Alcalase hydrolysates as the raw material,ultrafiltration,sephadex G-25 gel permeation chromatography and SP-sephadex C-25 ion exchange chromatography were used to separate and purify the immunomodulating peptides from pig bones. The effects of these peptides on the proliferation of spleen lymphocyte in mouse were determined by MTT. Results showed that the component with molecular weight less than 2ku obtained from hydrolysates through ultrafiltration separation could highly increase the proliferation of spleen lymphocyte in mouse. Then the components with molecular weight less than 2ku were firstly purified by gel permeation chromatography and further purified by ion exchange chromatography. The concentration of component obtained finally was 100μg / m L. It could increase the proliferation of spleen lymphocyte to 114. 30%.
  • LI Hui-juan, SUN Yun-peng, DING Peng-cheng, DING Rui, WU Guang-kun, LI Quan
    Food and Fermentation Industries. 2014, 40(11): 121-126. https://doi.org/10.13995/j.cnki.11-1802/ts.201411021
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    Soybean meal was inoculated with Bacillus subtilis J3 and Lactobacillus plantarum JNX. The soybean peptides were prepared through solid-state fermentation with one-variable-at-a-time strategy,using the contents of small peptides and volatile basic nitrogen as parameters. The soybean peptides were characterized. The highest content of small peptide reached 10. 64% and the lowest content of volatile basic nitrogen was 50. 70 mg /100 g under the optimized conditions as follows: the ratio of L. plantarum JNX to B. subtilis J3 was 2∶ 1,the ratio of material to water was 1∶ 0. 6,inoculum concentration was 6%,soybean meal was fermented at 30℃ for 24 h. The results of SDS-PAGE showed that soybean meal was degraded to small peptides with molecular weight below 10 k Da and the antioxidant activity of soybean peptides reached 65. 76% after soybean meal was fermented at 30℃ for 48 h. The analysis of amino acid components showed that the content of essential amino acid including Methionine,Leucine,Valine,Isoleucine,Phenylalanine etc. was 5 times higher in the fermented products than that in the un-fermented products.
  • DOU Yong, HU Pei-hong
    Food and Fermentation Industries. 2014, 40(11): 127-131. https://doi.org/10.13995/j.cnki.11-1802/ts.201411022
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    Optimum environment-friendly enzyme method for preparation of chitosan with high degree of deacetylation was established. Using freshwater crayfish shell as raw material,the chitosan was prepared by ultrasonic assisted CDA enzyme method after extraction of chitin by EDTA method. Then chitosan preparation technology combined with ultrasonic-assisted CDA enzymatic response was optimized by response surface method based on preliminary experiment. The results showed that the optimum enzymatic preparation condition for chitosan with high degree of deacetylation was as follows: the ultrasonic time 60 min,ultrasonic power 476 w,enzyme dosage 9. 45%,temperature50 ℃,hydrolysis time 3. 5h. Under this condition,the degree of deacetylation of chitosan was as high as 91. 31%,viscosity was 95 m Pa·s,and relative yield was 81. 87%. Compared with the ultrasonic method alone and the traditional alkali method,the above preparing process had remarkable advantages such as without environmental pollution,high degree of deacetylation,stability and so on,which would not only lay the foundation for the environmentally friendly industrialization production of chitosan,but also conform to the economic development trend in future.
  • YANG Ding-ling, HANG Hua, HUANG Min, XU Fei-yue, FU Chuan-xiang, JIANG Bo
    Food and Fermentation Industries. 2014, 40(11): 132-136. https://doi.org/10.13995/j.cnki.11-1802/ts.201411023
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    Inulin fructotransferase was firstly immobilized using sodium alginate and gelatin as entrapment carriers. The effects of several factors such as concentrations of gelatin,sodium alginate and Ca Cl2 and embedding time were explored. The properties of immobilized enzyme were also investigated. The results indicated that the enzyme were best immobilized with 20 g / L gelatin,20 g / L sodium alginate,40 g / L Ca Cl2 for 5 h. The enzyme entrapping rate was 95. 6%. The relative enzyme activities were retained over 50% after 8 times of operation. Compared with the free enzyme,the optimum p H value and reaction temperature of immobilized enzyme were 5. 5 ~ 6. 0 and 65 ~ 70 ℃,respectively. It showed that immobilized enzyme had good operation stability.
  • SONG Shuang-shuang, LIU Feng, LIU Wei, WANG Xiao, DAN Staerk, LI Sheng-bo, CUI Li
    Food and Fermentation Industries. 2014, 40(11): 137-142. https://doi.org/10.13995/j.cnki.11-1802/ts.201411024
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    The peroxidase was isolated from Chaenomeles japonica( Thunb.) Lindl and Chaenomeles spiciosa( Sweet) Nakai by Tris-HCl buffer. With guaiacol-H2O2 as substrate,the enzymatic properties of two cultivars were monitored by measuring the absorbance. The results showed that the optimum temperatures for POD activity in YATS115( A) and Chaenomeles Xifu( B) were 15 ℃ and 30 ℃ respectively. The POD of two cultivars could keep stable under 30 ℃. The peroxidases of two cultivars both had two optimum p H. They were respectively 5 and 6 ~ 6. 5,5 and5 ~ 6,but the two optimum p H in B was not obvious. The p H range for stable POD of A was at p H5. 5 ~ 8. 5,while the POD of B could keep stable in acid-stage of p H. Metal ions had the same effects on the POD activity of A and B. Ca2 +activated POD of A and B. The optimum inhibitor of POD activity in both two cultivars was SDS,and then followed by ascorbic acid.
  • YANG Jing, JIANG Jian-chun, ZHANG Ning, MIAO Chun-cun, WEI Min, ZHAO Jian
    Food and Fermentation Industries. 2014, 40(11): 143-147. https://doi.org/10.13995/j.cnki.11-1802/ts.201411025
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    The suitability of oak shell wastes used as feedstock for bioethanol production was studied. The impacts of varying pretreatment parameters such as temperature,time,and alkali concentration of alkali pretreatment on enzymatic hydrolysis of oak shell were investigated. Results showed that pretreatment with 2% Na OH at 121 ℃( 0. 15MPa) for 60 min was optimal,which resulted in the highest delignification of 39. 34% and sugar yield of 606. 36 mg / g origin material. The ethanol concentration reached 11. 96 g / L after fermentation with Pachysolen tannophilus for 60 h,which was 85. 4 % of the theoretical yield.
  • YANG Hui, DANG Cui-hong
    Food and Fermentation Industries. 2014, 40(11): 148-153. https://doi.org/10.13995/j.cnki.11-1802/ts.201411026
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    In order to develop a kind of low-alcohol Malus micromalus Makino wine with a lot of nutrient substance and health functions,the concentrated Malus micromalus Makino juice was utilized as a raw material,and response surface methodology was applied to optimize the fermentation process. 5 kinds of active dry yeast were selected for the fermentation experiment based on the criteria including lag phase of yeast,total acid content,volatile acid content,and sensory evaluation score of fermented wine. The yeast screened as the optimal yeast was used for single factor experiment and response surface experiment. Based on single factor experiment,the fermentation temperature,inoculum concentration of yeast,initial sugar concentration and initial p H of Malus micromalus Makino juice were chosen as influencing factors,and sensory evaluation score of fermented wine was selected as response value. The mathematical model was established by Box-Behnken central composite design. Results showed that VL2 was screened as the optimal yeast. In addition,the optimal fermentation parameters were determined as follows: fermentation temperature was 21 ℃; inoculum size of the yeast was 0. 27 ‰; initial sugar concentration of Malus micromalus Makino juice was 20 °Brix; initial p H was 3. 7. Under the optimal conditions,the brewed 5%( v / v) wine displayed good sensory properties such as fruity smell and mellow taste. Moreover,the sensory evaluation score reached 86. 17,closing to predicted value of 86. 30,showing that this method applied to optimization of fermentation process for 5%( v / v) Malus micromalus Makino wine was feasible.
  • DAI Yi, SONG Zu-rong, XIA Lian-feng, ZHU Jian
    Food and Fermentation Industries. 2014, 40(11): 154-159. https://doi.org/10.13995/j.cnki.11-1802/ts.201411027
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    The antioxidant activities of extract from different alcohol level Nvzhenzi wine were determined by DPPH·,salicylic acid and pyrogallol auto-oxidation assay. Colorimetry and HPLC were applied to detect the extraction rates of total flavonoids,luteolin and apigenin in Nvzhenzi wine. Results showed that the scavenging effects on DPPH·,OH·,and O-2· in extracts from different alcohol level Nvzhenzi wine were improved with increasing alcohol level,especially the 40% alcohol Nvzhenzi wine whose EC50 values for DPPH·,OH·,O-2· were 12. 75 mg /m L,62. 86 mg / m L and 15. 93 mg / m L,respectively. Moreover,extraction rates of total flavonoids,luteolin and apigenin in Nvzhenzi wine also were improved with increasing alcohol level. The extraction rates of total flavonoids,luteolin and apigenin in 40% alcohol Nvzhenzi wine were 21. 96 mg / g,40. 07 g / g and 28. 99 g / g respectively,which provided a basis for its health effects.
  • WANG Lei, LU Hai-xia, CHEN Qing
    Food and Fermentation Industries. 2014, 40(11): 160-164. https://doi.org/10.13995/j.cnki.11-1802/ts.201411028
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    By improving the traditional processing methods,the processing technology of instant sea cucumber products made by dried sea cucumber Acaudina molpadioidea was studied. First,Acaudina molpadioidea was peeled,then salt was added to remove the water and seasoned sea cucumber. The single factor and orthogonal experiment was determined through sensory analysis. The best condition was: salt and white granulated sugar content 2. 50%,3. 50%of the mass weight,soak time 1. 00 h and heating sterilization at 95℃ for 20 min after packaged. The comparative analysis of nutritional value such as the contents of water,ash,crude fat,crude protein was similar to the fresh sea cucumber. However,the texture parameters were significantly different with fresh sea cucumber. The hardness,chewiness and resilience greatly reduced,the adhesiveness,cohesiveness did not changed much,the springiness increased slightly. The total bacterial and the coliform were below 1 000 CFU / g,30 MPN /100 g. The pathogen was not detected.
  • DENG Hong, YOU Yi-na, LI Ning, WANG ke, MENG Yong-hong, GUO Yu-rong
    Food and Fermentation Industries. 2014, 40(11): 165-170. https://doi.org/10.13995/j.cnki.11-1802/ts.201411029
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    With kiwi fruit as raw material,a thin layer drying test was done through hot air drying method. The basic law of temperature and moisture changes in hot dry conditions was obtained through the study of different air temperature on kiwi slices. The results showed that water loss rate in the beginning were faster than the latter. The drying rate was fallen down but not constant. The effective activation energy and diffusion coefficient( temperature at100 ℃) were 10. 421 × 10- 8m / s2 and 26. 60 k J / mol. A thin layer mathematical model( MR = exp(-( 0. 09762-0. 002888 t + 0. 00002123t2) t( 0. 2018- 0. 0548t- 0. 0002989t2))) of kiwi slices was established and the model equation was in accordance with Page MR = exp(- ktn). The predicted values have a good fit of the experimental values in thin layer mathematical model. The result will provide experimental reference for kiwi production and processing.
  • HUANG Xun-juan, DIAO Ning-ning, ZHANG Jian-guo
    Food and Fermentation Industries. 2014, 40(11): 171-176. https://doi.org/10.13995/j.cnki.11-1802/ts.201411030
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    Aspergillus niger is an important microbial cell factory in food and biotechnology industries. It formed fungal pellets in submerge fermentation and thus improved mass transfer rate,cell harvest efficiency,cell biomass and bioproducts,and et al. Aspergillus niger cell pellets were successfully applied in citric acid production,algae harvest,wastewater treatment,and enzyme production. The bioprocess of Aspergillus niger cell pellets formation was affected by many factors,such as p H,spores concentration,nutrients,culture condition,and physiological status of Aspergillus niger hyphae. In this paper,the mechanism of fungal pellets formation was summarized,and the bioprocess technologies for Aspergillus niger cell pellets formation and its major applications were reviewed.
  • LU Xia-fei, LIU Bi-qin, LIU Chen-jian, LI Xiao-ran, LUO Yi-yong
    Food and Fermentation Industries. 2014, 40(11): 177-181. https://doi.org/10.13995/j.cnki.11-1802/ts.201411031
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    Phenyllactic acid( PLA) is a new type of biological preservative founded in recent years,which can effectively inhibit the growth of gram-negative,gram-positive bacteria and fungi. PLA of lactic acid bacteria( LAB) is generally recognized as the food-grade biological preservatives,and its biosynthesis core way is as follows: with phenylalanine as substrate and α-ketone amino as receptor,phenypyruvate( PPA) was produced through ammonia reaction and then reduced to PLA by dehydrogenase. The main metabolic products of PLA are dihydrodiol,1-bromo-2,3-phenylpropanes etc. In addition to the influences of temperature,p H and culture conditions,the constructive metabolism of PLA is mainly regulated by lactate dehydrogenase( LDH),aminotransferase( ATase) and tricarboxylic acid cycle( TCA) etc. This paper reviews the biosynthesis and catabolism pathways of LAB PLA and the regulation mechanisms related to these pathways.
  • YANG Mei, XU Xin, ZHANG Ju-ming, WU Rina, YUE Xi-qing
    Food and Fermentation Industries. 2014, 40(11): 182-187. https://doi.org/10.13995/j.cnki.11-1802/ts.201411032
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    Milk protein is the most important nutrients at the initial stage of the life. Using proteomics technology can be intuitive and comprehensive to study the composition of milk protein and regulation on controlling the life. It also can help to be more comprehensive and in-depth to illustrate the information of milk protein expression. This paper describes the application of proteomics in human milk and milk protein research progress,the research of milk casein Proteomics,whey proteomics,milk fat globule membrane proteomics,lactoferrin proteomics in order to find out the theoretical basis for clinical diagnosis of the disease and treatment as well as dairy processing storage conditions and the development of new infant foods.
  • DU Jing-fang, BAI Feng-ling, LI Jian-rong
    Food and Fermentation Industries. 2014, 40(11): 188-194. https://doi.org/10.13995/j.cnki.11-1802/ts.201411033
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    Lactic acid bacteria( LAB) is the dominant microbial groups in the process of traditional kimchi fermentation. The type and quantity of LAB directly relate to quality and safety of the product. In this paper,occurrence,development and succession of LAB in the process of pickling and the internal relation between lactic acid bacteria flora and the quality and safety of product were mainly elaborated. And at the end,exploration of the resources of probiotic or antagonistic LAB was also reviewed. The paper can provide reference for the study of traditional lactic acid fermentation in our country.
  • TANG Ming-li, CHEN Yan-jie, WANG Xiao-lin, LIU Li-xia, WANG Bo, LIU He, HE Yu-tang, HUI Lijuan, MA Tao
    Food and Fermentation Industries. 2014, 40(11): 195-201. https://doi.org/10.13995/j.cnki.11-1802/ts.201411034
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    Health becomes the important subject in people's lives. Safe,tasted,colorful and stable shelf life are favorite characteristics by consumers. Heating treatment can inhibit pathogenic and spoilage bacteria in raw material.However,it can also made functional foods and aroma components decline; in addition,some post-processing like cutting and packaging can be easily contaminated by bacterial again. Pulsed light technology can improve product quality and reduce the loss of certain quality aspects with the advantages of efficiency and safe. This review focused on pulsed light technology,influencing factors as well as applications on vegetables,ready to eat meat products,food packaging materials. The development trend was also proposed.
  • HAN Fu-liang, YUAN Chun-long, GUO An-que, ZHANG Yu-lin, LI Yun-kui
    Food and Fermentation Industries. 2014, 40(11): 202-207. https://doi.org/10.13995/j.cnki.11-1802/ts.201411035
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    Bicinchoninic acid( BCA) is one of the most widely used methods for protein assay. Food matrix is very complicated,and many of compounds in the food influence the result of BCA method. The reaction principle,determination procedure,influence factors,remove methods and advantages of BCA method are summarized to provide an accurate protein assay.
  • XIANG Qi-sen, MA Yun-fang, DONG Ji-lin, SHEN Rui-ling
    Food and Fermentation Industries. 2014, 40(11): 208-214. https://doi.org/10.13995/j.cnki.11-1802/ts.201411036
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    2,3-butanedione,also known as diacetyl,is a chemical ingredient with butter-like flavor and also naturally exist in butter and fermented beverages. As a synthetic flavor additive,2,3-butanedione is widely used in the production of various foods,such as butter flavored microwave popcorn,chocolate,candy,and baked goods. Recent studies have shown that 2,3-butanedione is correlated with lung disease bronchiolitis obliterans and the over production of reactive oxygen species. The toxicity of 2,3-butanedione in foods has recently attracted the attention not only by consumers but also by regulatory agencies. In this paper,the research advances in the formation mechanism and the quantitative determination of 2,3-butanedione in foods were summarized.
  • LV Jia-yu, ZHU Dan-shi, FENG Xu-qiao, LIANG Jie-yu, DU Yu-hui, DONG Fu, YANG Wen-jing
    Food and Fermentation Industries. 2014, 40(11): 215-221. https://doi.org/10.13995/j.cnki.11-1802/ts.201411037
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    Traditional food quality evaluation includes sensory evaluation by human beings and physicochemical properties tests. However,these traditional methods have some defects such as subjective,larger errors and lower efficiency. It has being expected that machine could undertake some work that needs human intelligence. Therefore,intelligent sensor technology emerges as science and technology advances. In this mini review paper,advances on research and application of intelligence sensor technology in detecting the quality of fruit and vegetables are summarized based on the introduction of the classification of the technology. Furthermore,prospective of intelligent sensor technology is also envisioned.
  • GUO Wei-hua, LI Yi
    Food and Fermentation Industries. 2014, 40(11): 222-226. https://doi.org/10.13995/j.cnki.11-1802/ts.201411038
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    A simple and sensitive method has been develop for simultaneous determination of aflatoxins( AFB1,AFB2,AFG1,and AFG2) in bee pollen. The sample was extracted with a mixture of acetonitrile / water( 60 ∶ 40,v /v); fat was precipitated in low temperature,followed by immune affinity column cleanup. The aflatoxins were quantified using liquid chromatography coupled with tandem mass spectrometry( LC-MS / MS) with an electrospray ionization( ESI),and a triple quadrupole( Qq Q) analyzer. Recoveries at three levels were in the range of 74. 3% ~ 96. 5%with RSD less than 10. 0%. The correlation coefficients( r2) of the four aflatoxins were higher than 0. 997. The LOQ of B1,B2,G1 and G2 were 0. 05,0. 1,0. 013,0. 025 g / kg,respectively. The method was simple,accurate and sensitive. It was suitable for quantification and confirmation of aflatoxins in bee pollen samples.
  • XU Dan-ping, PU Biao, CHEN An-jun, ZHUO Zhi-hang, YANG Lan-qing, ZHANG Nan
    Food and Fermentation Industries. 2014, 40(11): 227-232. https://doi.org/10.13995/j.cnki.11-1802/ts.201411039
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    Volatile components in traditional Sichuan Paocai of different raw materials were extracted using headspace solid phase micro-extraction( HS-SPME) and then analyzed by gas chromatograph-mass spectrometry( GC-MS).The results showed that a total of 82 volatile components were found in five different raw materials of Paocai. Radish,leaf mustard,cabbage,cucumber and celery were used as raw materials and 38,23,24,22 and 24 kinds of components were respectively detected from them. Esters,aldehydes,ketones,alcohols,terpenes,aromatic compounds,sulfur compounds and heterocyclic compounds were important volatile components in Paocai. Esters were the main volatile components with highest content in Paocai of radish,leaf mustard and cabbage,while aldehydes and terpenes were respectively the main volatile components in Paocai of cucumber and celery. Pentyl isothiocyanate,phenylethyl isothiocyanate,benzaldehyde,nonanal,decanal,D-limonene and naphthalene all contributed to forming the unique flavor of Sichuan Paocai.
  • PANG Yan-ling, MENG De-su
    Food and Fermentation Industries. 2014, 40(11): 233-235. https://doi.org/10.13995/j.cnki.11-1802/ts.201411040
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    A novel method for determination of Levofloxacin residues in chicken meat was developed based on charge transfer spectrophotometry. Levofloxacin and alizarin were reacted in mixed solution of water and ethanol. The complex compound had molar absorption of = 6. 47 × 103 L /( mol · cm) at 532 nm. The medical concentration obeyed the Beer 's law at 1 ~ 50 mg / L. The recovery was in the range of 92. 0% ~ 96. 8%,the RSDs of this method were less than 5. 6%,the detection limits was 1. 0 mg / kg( S / N = 3). The mechanism of the reaction was investigated by infrared spectroscopy.
  • LIU Lu, LU Xiao-xiang, CHEN Shao-hui, ZHANG Peng
    Food and Fermentation Industries. 2014, 40(11): 236-241. https://doi.org/10.13995/j.cnki.11-1802/ts.201411041
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    "Shamidou"cherry was used to test physiology and quality of cherry during shelf life after ice-temperature preserved for 30 d. Physicochemical indexes and nutritional components of cherry every 2 days during shelf life were tested. Results showed that: compared with control group,the gradually warming could effectively reduce the cherry decay rate,maintain higher stem fresh index,total soluble solid content and firmness,delay the decreased of Vc content and inhibit the increasing of malondialdehyde content. Gradually warming could improve the activities of catalase and peroxidase; the activity of lipoxygenase was also maintained at a lower level. Moreover,the test of Y2 could achieve better preservation effect on the quality of cherry during shelf life. On the 6th day of shelf life,the decay rate of cherry of Y2 was controlled effectively in 22. 22%,while the decay rate had reached 38. 89% in the control group,which was 1. 75 times of Y2,the difference was significant. The experiment result showed that controlling the way of defrosting had practical significance for improving the shelf quality of cherry after ice-temperature preservation.
  • YANG Ting-ting, ZHANG Guang-wen, ZHU Ling-ling, OU Shi-yi
    Food and Fermentation Industries. 2014, 40(11): 242-246. https://doi.org/10.13995/j.cnki.11-1802/ts.201411042
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    Response surface methodology( RSM) was used to optimize the ultrasonic extraction conditions of polysaccharides from Leucosceptrum canum Smith based on the Box-Behnken design. The factors of ultrasonic power,solid to liquid ratio,ultrasonic time were analyzed. The results showed that both ultrasonic power and extraction time had significant effects on polysaccharide yield. The optimum extraction conditions were as follows: ultrasonic power 548 W,ratio of solid to liquid 1∶ 30( g∶ m L),extraction time 55 min. Under the optimized conditions,the yield of polysaccharides was 17. 59%,which was closed to the predicted yield of 17. 74%.
  • FAN Jin-bo, CAI Xi-tong, FENG Xu-qiao, HOU Yu
    Food and Fermentation Industries. 2014, 40(11): 247-252. https://doi.org/10.13995/j.cnki.11-1802/ts.201411043
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    The ultrasonic-assisted extraction process of total phenols and flavones from burdock were studied. To optimize the process of polypheno extraction from burdock,the response surface methodology with three factors at three levels was adopted on the basis of single factor experiments. Model fitting and regression analysis of experimental data showed that two significant factors influenced total phenol and flavone yields were ethanol concentration and liquid ratio. The results showed that the optimal extraction conditions were : ultrasonic power 200 W,ethanol solvent concentration 61%,extraction time 30 minutes,room temperature and liquid ratio 1∶ 21( g∶ m L). Under the optimal conditions,the yield of total phenols and flavones from burdock reached 47. 12 mg / g and 20. 69 mg / g respectively.
  • WANG Hong-ling, WU Ting-ru, JIANG Shi-wen, LIU Dan-dan, SI Rui, YANG Yu-hong
    Food and Fermentation Industries. 2014, 40(11): 253-259. https://doi.org/10.13995/j.cnki.11-1802/ts.201411044
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    In order to obtain a higher extraction efficiency of tannin and discuss its antibacterial and antioxidant activities,the tannins were extracted from banana peel by microwave. With the extraction rate of tannin as evaluation index,on the basis of single factor experiments,the response surface methodology( RSM) was chosen to optimize the extraction process of tannins. In addition,the antibacterial activity was determined by filtering paper method,also the antioxidant activity was measured through the capacity of scavenging the hydroxyl radical and superoxide anion radical. The results showed that the optimum extraction conditions by RSM were : ethanol concentration 75%,extraction time 80 s,microwave power 375 W,solid-liquid ratio 1 ∶ 30( mg∶ m L). Under the above conditions,the extraction yield of tannin reached at 87. 04%. In addition,bacteriostatic experiment results showed that the tannin in banana peel had certain antibacterial activity on the microorganisms,such as Escherichia coli,Staphylococcus,Rhizopus sporangia,Penicillium and Saccharomycetes. The minimum bacteriostatic concentrations( MIC) of tannin in banana peel for various microbes were as follows: Escherichia coli 0. 78 mg / m L,Staphylococcus and Saccharomycetes 6. 25 mg / m L and molds 1. 56 mg / m L. Tannin in banana peel had better antioxidant activity than Vc when the concentrations were lower than 1. 0 mg / m L,also the scavenging rate of hydroxyl radical and superoxide anion radical could reach at( 66. 04 ± 3. 926) % and( 73. 14 ± 4. 128) % when the concentration of tannin in banana peel was 1. 8 mg /m L.
  • PANG Ting-cai, HU Shang-ying, LIN Mei-fang, LUO Mei-zhi
    Food and Fermentation Industries. 2014, 40(11): 260-264. https://doi.org/10.13995/j.cnki.11-1802/ts.201411045
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    With Chlorella powder as raw materials,Chlorella fermented beverage was manufactured through a series of processes including hot diping,fermentation,deodorization blending,sterilizing and so on. The results showed that the optimum fermentation parameters were 6g sugar and 3g yeast at 28℃ for 9 h. The optimum blending parameters were 2g sugar,1g honey,0. 2g citric acid,and 80 m L fermented liquid. Based on the optimum scheme for fermenting and blending,a stable fermented beverage with a color of yellow – green was obtained,which had no algae smell but possessed rich nutrition and unique flavor.
  • WANG Chao, HE Zi-yu, ZA Ying-hong, YANG Shu-yi, DU Bing
    Food and Fermentation Industries. 2014, 40(11): 265-268. https://doi.org/10.13995/j.cnki.11-1802/ts.201411046
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    The growth of Bacillus coagulans,Lactobacillus plantarum and Lactobacillus rhamnosus were studied,and the content variation and relationship of acidity,reducing sugar,p H value,viable cell count and amino nitrogen were researched during the caulis dendrobii juice fermentation. By measuring the speed of acid production,viable cell count,the sense and flavor of product etc.,the lactobacillus being applicable to ferment Caulis dendrobii juice were screened. The results showed that,after 48 hours fermentation,acidity of three samples fermented by Bacillus coagulans,Lactobacillus plantarum and Lactobacillus rhamnosus reached 7. 85 mg / m L,6. 93 mg / m L and 7. 66 mg / m L,respectively,and the total sugar content reduced by 78. 64%,67. 28% and 76. 85%. Considering the speed of acid production and the ability to produce acid,Bacillus coagulans and Lactobacillus rhamnosus was better than Lactobacillus plantarum.
  • CHEN Hai-xu, ZHAO Li-qing, YUN Ting-ting, Liu Shan, LI Yi-ran, YANG Zhi-qing, QI Wen-tao
    Food and Fermentation Industries. 2014, 40(11): 269-275. https://doi.org/10.13995/j.cnki.11-1802/ts.201411047
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    Lactobacillus casei,Lactobacillus acidophilus,Bifidobacterium,Lactobacillus salivarius,Lactobacillus German and Saccharomyces cerevisiae were selected in this paper for the development of new beverage based on brown rice fermentation. These six single or complex strains were used to make fermentation tests. Based on the detection and analysis of lactic acid content,p H,amino acids,water-soluble peptides in each group after fermentation,the best combination of strains was found to be the combination of Lactobacillus casei,Lactobacillus acidophilus,and Bifidobacterium. Based on the results of single factor and orthogonal test,the best fermented condition was found as follows:material-water ratio of 120∶ 1 000,inoculation volume of 5%,and fermentation time of 16 h. Under which,the lactic acid content of fermented beverages was 45 mmo L / L and the product had strong fermented rice smell,temperate acidity taste and unique flavor. After comparison with the nutritional indicators of commercial cereal beverages and lactic acid bacteria drinks,we found that the fermented brown rice beverage in this paper had combined the advantages of both cereal beverages and lactic acid bacteria drinks,which contained high-protein,high dietary fiber,high number of viable cells,low-fat as well as low-energy,and thus could be known as a comprehensive and balanced nutritional beverage.