25 October 2017, Volume 43 Issue 10

    

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Food and Fermentation Industries
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  The influences of the environmental factors on the growth and metabolism of geosmin-producing Streptomyces in the liquor-making process

  DU Hai, DU Xiao-wei, ZHAO Jing-long, ZHANG Xin, XU Yan

  Food and Fermentation Industries. 2017, 43(10): 6-12. https://doi.org/10.13995/j.cnki.11-1802/ts.014929

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  Geosmin-producing Streptomyces may cause the imbalance ofmicrobial flora seriously deterioratthe liquor aroma.The aim of this study is to identify the key factors restricting geosmin production in the liquor-making process.The influence of the main liquor-makingvariables(temperature,water content,ethanol content,pH) on the growth and metabolism of geosmin-producing Streptomyces were investigated.The results showedthat the yield of geosmin was positivelyrelated with the biomass and growth rate of the Streptomyces cells.The most suitable temperature for thegrowth of Streptomyces was 30℃,andthe optimum water content was 50%.The growth of geosmin-producing Streptomyces iscompletely inhibited at the alcohol content of over 10% vol.Moreover,Streptomycescan grow rapidly in the neutral and alkalescent(pH7-8) environment,whileit is severelyinhibited in the acidic environment(pH3-5) reduce geosmin production.The above discoveries provide reliable theory to control the earthy off-flavor in Chinese liquor.
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  Variation of aroma compounds in rice husk during distillation process

  ZHENG Jia, ZHAO Dong, PENG Zhi-yun, YANG Kang-zhuo, ZHANG Jian-min, LYU Xue-lan

  Food and Fermentation Industries. 2017, 43(10): 13-20. https://doi.org/10.13995/j.cnki.11-1802/ts.014405

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  The rice husk is the necessary solid filler and leavening agents for Chinese Strong-aroma liquor.In this study,the raw rice husk was distilled by factory-level Zengtong(distilling apparatus),and the distillates were collected in specific distillation time points.The liquid-liquid extraction and gas chromatography-mass spectrometry were applied to semi-quantify the aroma compounds in distillates.The results showed that total concentration of aroma compounds decreased with the distillation time.Concentrations of alcohols,pyrazines and terpinoids decreased with the distillation time.Concentration of aldehydes increased 5 min and decreased after that.Concentrations of lactones(including γ-butyrolactone,γ-valerolactone,γ-hexalactone and γ-octalactone),furfural,phytone and vanillin increased with the distillation time.Results of principal component analysis showed that samples collecting 20 min and after 60 min positively related with compounds with green-earthy odor and sweet odor,respectively.The variation of aroma compounds during rice husk distillation was reported for the first time and it provide important data and reference for the quality control of rice husk distillation.
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  Effects of mixed fermentation by different Hanseniaspora genus yeasts and Saccharomyces cerevisiae on the aroma compounds in Vidal ice wine

  SHEN Jing-yun, LIU Pei-tong, DUAN Chang-qing, YAN Guo-liang

  Food and Fermentation Industries. 2017, 43(10): 21-28. https://doi.org/10.13995/j.cnki.11-1802/ts.014700

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  Two isolated non-Saccharomyces wine yeasts strains,Hanseniaspora opuntiae(HO11) and Hanseniaspora uvarum(HU14),were fermented with commercial Saccharomyces cerevisiae DV10 in simultaneous and sequentialinoculation to investigate the effects of different strains and inoculation methods on non-volatile and volatile aroma compounds in Vidal ice wine.The results showed that mixed fermentation decreased the concentration of acetic acidin final wine compared to the pure S.cerevisiae fermentation,especially in the simultaneous fermentation of HU14/DV10,in which 26.90% decrement of acetic acid was observed.Simultaneous fermentation of HO11/DV10 generated more esters and terpenes,and the concentration of total esters and terpenes were 88.61% and 21.40% higher than that of monoculture of S.cerevisiae,respectively.Among these compounds,phenyl ethyl acetate(14.6 folds higher than control) and β-damascone(8.85% higher than control) were increased significantly.Sensory evaluation further revealed that mixed fermentation of HO11 and S.cerevisiae enhanced the floral and butter aroma of Vidal icewine.
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  Construction and properties of Bacillus amyloliquefaciens α-amylase mutant of improved catalytic efficiency

  NIU Dan-dan, JIN Xiao, WU Hai-yang, LIU Xiao-guang, LIN Juan, YE Xiu-yu

  Food and Fermentation Industries. 2017, 43(10): 29-34. https://doi.org/10.13995/j.cnki.11-1802/ts.014866

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  Bacillus amyloliquefaciens α-amylase(BAA) is one of the most widely used industrial enzymes in the starch processing,food,brewing,fermentation,textile,papermaking,and medical industries.To further enhance fermentation level and application property,the mutant with significantly improved catalytic properties was constructed via in vitro molecular evolution and its nature was preliminarily illustrated.The BAA mutation library,with the mutational frequency of 56%,the efficiency of mutation of 2.8 points/kb DNA,and the missense mutation rate of26.8%,was constructed with the capacity of 2×10~4 transformants by using error-prone PCR.The BAA mutants with enzymatic activity were screened using halo-plate assay and shaking flask fermentation test.Six mutants with improved activity were selected out and one of which,mutant BAA28,displayed 37% increased activity.Sequencing results illustrated that mutant BAA28 had four separated mutations:T341 P,P348 L,T356 P,and P362 L and of which,T341 P and T356 P were in the random coil structure,P348 L was in the !-helix structure,and P362 L was in the "-fold structure.The BAA28 was further heterologously prepared and purified and its biochemical properties were examined in comparison to wild BAA.BAA28 displayed a remarkable change in ion-dependence and thermostability.Its specific activity was significantly increased with 1.31 folds of BAA and κcat/Kmwas increased by 92%.BAA28 mutant performed significantly improved catalysis and application properties in comparison to BAA,which is of potential application in BAA-overproducing strain improvement and industrial properties.
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  Effects of mqo overexpression on the synthesis of L-isoleucine and 4-hydroxyisoleucine in recombinant Corynebacterium glutamicum

  LU Zheng-ke, SHI Feng

  Food and Fermentation Industries. 2017, 43(10): 35-40. https://doi.org/10.13995/j.cnki.11-1802/ts.014845

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  4-hydroxyisoleucine(4-HIL),which can exhibit unique insulinotropic and insulin-sensitizing activities,has potential medical value in treating diabetes.An L-isoleucine(Ile)-producer,Corynebacterium glutamicum ssp.lactofermentum SN01 can synthesize 4-HIL when ido gene.In order to promote the supply of oxaloacetate and synthesis of 4-HIL,mqo was overexpressed in this recombinant strain.After 144 h of fermentation,4-HIL production of ido-mqo-expressing strain was(60.86±2.24) mmol/L,lower than that of ido-expressing strain(72.06±5.60)mmol/L.However,its Ile concentration was(101.39±2.20) mmol/L,significantly higher than that of ido-expressing strain(5.00±1.43) mmol/L.The RT-PCR analysis of some key genes in the metabolic pathway of ido-mqo-expressing strain showed that the carbon flow entering the TCA cycle was diverted by the isocitrate lyase to the glyoxylic acid cycle,resulting in the insufficient supply of another substrate for 4-HIL synthesis,i.e.α-ketoglutarate(α-KG)and excessive Ile concentration.Therefore,α-KG was added.When 40 mmol/L of α-KG was added,the yield of 4-HIL increased to(77.7±10.91) mmol/L and the conversion ratio of Ile to 4-HIL increased to 75%.Therefore,overexpression of mqo can promote Ile synthesis,and addition of α-KG can promote the conversion of Ile to 4-HIL,thereby increasing the yield of 4-HIL.
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  Thick-mash enzymatic hydrolysis of atmospheric glycerol organosolv pretreated sugarcane bagasse

  HONG Jia-peng, YUE Chun, ZHAO Xiao-qin, Marie Rose Mukasekuru, LI-Xiang, SUN Fu-bao, SUN Hai-yan

  Food and Fermentation Industries. 2017, 43(10): 41-47. https://doi.org/10.13995/j.cnki.11-1802/ts.014387

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  In order to reach the "THREE-HIGH"(High-titer,High-productivity and High-conversion) technical levels of enzymatic hydrolysisat low cellulase loading,the enzymatic hydrolysis at high solid concentration was conducted.The enzymatic hydrolysis conditions were optimized enzyme loading 6 FPU/g substrate,substrate concentration150 g/L) and the suitable additive(Tween 80 30 mg/g substrate.Further,a fed-batch strategy was adopted to make the final solid concentration up to 35%,followed by detecting a reasonable cellulase addition way.Finally,the final glucose yield achieved 132 g/L at 72 h from the fed-batch thick-mash enzymatic hydrolysis,with 60% of the cellulose conversion.Results indicate that the atmospheric alkali-catalyzed glycerol pretreated substrate very applicable and attractive for the thick-mash enzymatic hydrolysis at a low cellulase loading.The feedbatcha preferable way to realize "THREE-HIGH" technological level of thick-mash enzymatic hydrolysis of lignocellulosic biomass.
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  Research on production of organic acids in soybean meal by fermentation with Lactobacillus plantarum

  MAO Yin, ZOU Zong-sheng, DENG Yu

  Food and Fermentation Industries. 2017, 43(10): 48-53. https://doi.org/10.13995/j.cnki.11-1802/ts.014341

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  JNU-DY-6 was isolated from soybean meal and identified as Lactobacillus plantarum.It had great potential in acid production and it grew rapidly.we analyzed the composition of organic acids in fermented soybean meal by high performance liquid chromatography(HPLC).The results showed that there were 6 kinds of organic acids in fermented soybean meal,mainly including lactic acid,acetic acid,propionic acidandcitric acid.And the addition of molasses had great influence on the composition and yield ofpropionic acidin soybean meal.we worked out the optimum mass ratio for soybean meal fermentation(100 g) :Alcalase 0.5%,molasses 3%,the total organic acids content reached 14.643 g/L,which was 1.231 fold higher than that of normal contro lgroup respectively.By SDS-PAGE we found that soybean protein degraded into small molecular peptides.
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  Comparative study on Eucalyptus leaves lignin degradation by two fungal laccase

  LIU Zi-tao, WANG Ji-kun, WANG Li, CAO Yong, GUO Li-qiong, CAO Su-fang, Zhao Li-chao

  Food and Fermentation Industries. 2017, 43(10): 54-60. https://doi.org/10.13995/j.cnki.11-1802/ts.014223

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  The Eucalyptus leaves lignin degradation by Trichoderma spp.LaTr01 and Ganoderma lucidum TR6 from three aspects the degradation of Eucalyptus leaves,the adsorption and degradation of pure enzyme and Eucalyptus lignin,and the changes of substrate and product.The results prove that the degradation degree of residual lignin was closely related to the laccase producing ability.In the process of solid-state fermentation with Eucalyptus leaves residue as substrate,the laccase activity of TR6 was higher,LaTr01 showed the characteristics of high expression,high excretion rate and rapid enzyme production.The adsorption of two kinds of purified laccase on purified Eucalyptus lignin was close to the Uniform Surface Two-Step Adsorption Model,which conformed to Sips adsorption model adsorption capacity of TR6 was higher and the effect was more obvious.Spectroscopic analysis of the substrate and detection of the product by GC-MS showed that there was no difference in the number of functional groups in the substrates of the two kinds of laccase,the degradation pathway of both the side chain oxidative demethylation and the aromatic ring skeleton breakage.The differences of the degradation of Eucalyptus leaves lignin by two kinds of fungal laccase mainly showed that the molecular structure of laccase led to the accessibility of the substrate,which further led to the enzymatic hydrolysis rate the type and quantity of products.
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  Evaluation of the spoilage potential of specific Bacillus bacteriain vacuum-packed rehydration dougan and characteristic of producing biogenic amines

  ZHENG Li-jun, SHEN Guang-hui, ZHANG Zhi-qing, DAI Bo-ren, CHEN An-jun, LI Shan-shan, WU He-jun, LUO Qing-ying

  Food and Fermentation Industries. 2017, 43(10): 61-67. https://doi.org/10.13995/j.cnki.11-1802/ts.014849

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  To explore the spoilage abilities of four specific spoilage Bacillus spp.and the characteristic of producing biogenic amines.The total bacteria counts,sensory quality,total volatile basic nitrogen(TVB-N) and biogenic amine of samples inculated with spoilage strains respectively were assayed to evaluate the spoilage abilities,and correlation among the total bacteria counts,sensory quality,TVB-N values and biogenic amines during storage.Results showed that all of the dougan samples inoculated with four Bacillus spp.were spoiled noticeably after 4 days at 25℃.At day 8,the total bacteria counts reached 10.82-10.95 lg CFU/g,the TVB-N values were 40.82-77.13 mg/100 g.The total biogenic amine content of B.amyloliquefaciens was higher than B.subtilis,putrescine and cadaverinecontents were higher than other biogenic amine in inculated samples.TVB-N yield factor YTVB-N/CFU,total biogenic amine in samples inoculated with B.amyloliquefacien DY1b at day 8,were 2.49×10~(-9) mg/CFU,1 087.54 mg/kg,were significantly higher than the other three Bacillus species.Correlation analysis results showed that the biogenic amine indexes were negatively correlated with the sensory scores(r =-0.88--0.996),which were positively correlated with total bacterial counts and TVB-N values(r=0.514-0.991).B.amyloliquefaciens strain DY1b was the main organism responsible for the rehydration dougan spoilage stored at 25℃.The total biogenic amine could be used as the spoilage indicators of rehydration dougan.
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  NADH oxidation transfer promotes the growth of Clostridium butyricum

  XIA Hui-li, CHEN Si-si, CHEN Xiong, HUANG Ya-nan, XIE Ting, LI Ai-ling, WANG Zhi

  Food and Fermentation Industries. 2017, 43(10): 68-72. https://doi.org/10.13995/j.cnki.11-1802/ts.014394

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  In order to improve the biomass of Clostridium butyricum,acetaldehyde addition with an optimized concentration of 0.2 mmol/L at 0 h was first ensured at the anaerobic bottles level,which can significantly increase the biomass,and then,the effects of glucose co-feeding with acetaldehyde strategies on the fermentation characteristics of Clostridium butyricum in a 10 L bioreactor were investigated.The results showed that glucose co-feeding with acetaldehyde enhanced the cell growth(11.37×10~8 CFU/mL),which was 14.5% and 21.1% higher than those of glucose fed-batch culture(9.93×10~8 CFU/mL) and the batch culture(9.39×10~8 CFU/mL).Furthermore,the specific productivity of butyrate and acetic decreased by 18.9% and 17.3%,and the specific productivity of ethanol was increased by 9.7% glucose fed-batch culture,achieving the unity between a higher biomass and a lower acid production simultaneously.The addition of acetaldehyde promoted the NADH oxidation from butyrate biosynthesis pathway to the ethanol biosynthesis branch,which enhanced the ethanol synthesis with the reduced accumulation of butyrate and acetate,and the cell growth efficiency of Clostridium butyricum was improved simultaneously.
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  Genetic nature of xylose metabolism diversity of different Escherichia coli strains

  SUN Jin-feng, TIAN Kang-ming, SHEN Wei, CHEN Xian-zhong, WANG Zheng-xiang

  Food and Fermentation Industries. 2017, 43(10): 73-78. https://doi.org/10.13995/j.cnki.11-1802/ts.013596

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  It was found that growth rate of different Escherichia coli strains differed evidently when incubated in xylose minimal medium.Expression of two reversely adjacent xylose metabolism operons(xylBA-xylFGH) from rapid growing E.coli K12 in slow growing E.coli B0013 and B2198 increased their growth rates on xylose.Results showed that expression of xylose transporter gene xylFGH alone also significantly increased initial growth rate of the recombinants.DNA sequencing and analysis of xylFGH in K12,B0013 and B2198 indicated that the 126 thcodon TGG changed to TAG(Trp126*) in xylH of B0013 and the 241 stcodon CGA changed to TGA(Arg241*) in xylG of 2198 which caused interrupted reading frames and therefore deficiency in xylose transporters and was responsible for the slow growth phenotype.Overexpression of its own another xylose transporter gene xylE or regulator gene xylR slightly increased the growth rate of B0013.However,slow growth on xylose due to the deficiency in xylFGH cannot be significantly improved by overexpression of xylE alone because Xyl E is a relatively low-affinity xylose transporter.Reverse mutation of xylH in B0013,verified by DNA sequencing(the 126 thcodon TAG changed back to TGG),restored its rapid growth phenotype.
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  Nutritional characteristics and physicochemical characteristics of different size rabbit bone meal

  LI Shao-bo, HE Zhi-fei, DENG Da-chuan, WU Lian-jun, LI Hong-jun

  Food and Fermentation Industries. 2017, 43(10): 79-84. https://doi.org/10.13995/j.cnki.11-1802/ts.014157

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  The 70-day old IRA rabbit spine,leg bones and ribs were used to prepare fine rabbit bone meal,superfine rabbit bone meal,ultramicro rabbit bone meal and nano rabbit bone meal by a series pretreatments and different processing.The general nutrients and amino acids of different sizes of rabbit bone were compared,the calcium release and chemical structure,physicochemical properties of different size of rabbit bone were also compared.The results show that nano rabbit bone meal were rich in nutrients,calcium content was(6.27 ± 0.09) %,which shows the bone can be used as a high quality calcium source.The analysis of FT-IR map shows no significant difference in chemical structure between rabbit bone and nano particle size of rabbit bone.The calcium release of nano rabbit bone meal is the highest of 29.25%,indicating calcium of nano rabbit bone meal is more easily absorbed.The study can provide a theoretical basis for the deep processing of rabbit bone and other animal bones.
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  Analysis of sodium 4-chlorophenxyacetate on bean sprouts quality and safety evaluation

  LI Chang-feng, WANG Sha-sha, CHUI Xiao-li, TAN Yue, DING Yong-bo, KAN Jian-quan

  Food and Fermentation Industries. 2017, 43(10): 85-92. https://doi.org/10.13995/j.cnki.11-1802/ts.013887

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  The aim of this study was to investigate the effect of sodium 4-chlorophenoxyacetate(4-CPANa) treatment on the growth of bean sprouts and its safety.The determination of 4-CPANa in bean sprouts was optimized and simulation experiment was designed.The first method was using 4-CPANa solution to soak in tap water during bean sprouts cultivation;the second method was using 4-CPANa solution to soak and cultivated by spraying tap water;the third method was 4-CPANa and water alternating spray.Then the sensory evaluation and basic growth indexes of mature bean sprouts and the residues of 4-CPANa in the sprouts were determined.The results showed that the spiked recoveries of 4-CPANa in bean sprouts were 84.67%-89.78%,the lowest detection limit was 0.05 mg/kg.The first method with 0.5 mg/L 4-CPANa and the third group with 5 mg/L all showed higher scores in color,appearance,taste,smell and texture.The total scores were 83.67 and 83.45 respectively.The first method showed better result in the yield,fresh weight,axis diameter,axis length,root weight and root length of bean sprouts.The residual amount of 4-CPANa in bean sprouts of the three treatment groups decreased with the increasing of incubation time.The conclusion is that the best quality of bean sprouts was the third method with 5 mg/L 4-CPANa:no residual of 4-CPANa was detected and no exposure risk for people.
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  Screening of high molecular weight xylanase-producing bacteria and optimization of fermentation conditions

  WANG Zhong-yue, TENG Chao, TANG Hui-hua, LI Xiu-ting

  Food and Fermentation Industries. 2017, 43(10): 93-100. https://doi.org/10.13995/j.cnki.11-1802/ts.014537

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  55 Xylanase-producing bacteria from the different sources of soil samples through the transparent circle method a high molecular weight xylanase-producing bacteriaby liquid fermentation and SDS-PAGE zymogramanalysis.Through single factor experiment and response surface analysis,the factors affecting the enzyme production fermentation optimizedthe best enzyme production fermentation conditions :carbon source(corn cob powder) 0.8%,nitrogen source(beef paste) 1%,initial pH value of 7.2,culture temperature 30 ℃,rotational speed of 158 r/min,of 2%,the fluid volume 50 mL.Under the optimized condition,the enzyme activity reached 44.12 U/mL after fermentation,which 4.36 times higher than before optimization.
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  Screening,identification and characterizations of a thermostable acid lipase strain

  ZHANG Yue-yue, WANG Yan, PENG Qing-chun, YANG Xiu-mei, MA Zhen-gang

  Food and Fermentation Industries. 2017, 43(10): 101-106. https://doi.org/10.13995/j.cnki.11-1802/ts.014944

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  Using rapeseed oil as the only carbon source,a thermostable acid lipase strain CQNU 3-3 was isolated from the sewage of the school dining hall through enrichment,domestication,screening and re-screening.The analysis of morphology,physiological and biochemical characteristics,the phylogeny of 16S rDNA sequence indicated that the strain CQNU 3-3 was as a member of Delftia tsuruhatensis and named Delftia tsuruhatensis strain CQNU 3-3.The analysis on the effects of fermentation conditions to the production of enzyme showed that the enzyme activity was the highest at the initial pH 2,the suitable fermentation temperature was 32-37 ℃.The study on enzymatic properties of lipase showed that the optimum reaction pH was 7.0,the reaction temperature was 50 ℃.Zn~(2+) and EDTA could significantly increase the enzyme activity and Cu~(2+),Mg~(2+),Na+and urea could significantly decrease the enzyme activity.Additionally,the degradation rate of the added oil in the sample was high to 73.54%.
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  The sour quality characteristics and fermentation process optimization of Loquat vinegar

  CHANG Rong, YUAN Min, DUAN Zhen-zhen, ZHOU Cai-qiong

  Food and Fermentation Industries. 2017, 43(10): 107-115. https://doi.org/10.13995/j.cnki.11-1802/ts.014802

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  In this paper,the fermentation technology of acetic acid fromLoquat vinegar was optimized with red flesh Loquat as experimental material,and the quality of vinegar was analyzed.Through the single factor experiment,the effects of fermentation pH,fermentation temperature,acetic acid inoculation amount and initial alcoholic level on the quality of vinegar were studied.And the response surface optimization test of 4 factors and 3 levels was carried out to determine the optimum acetic acid fermentation conditions fermentation temperature,pH value,initial alcohol volume.Under the optimal condition,the total organic acid content of Loquat vinegar was 53.2131 g/L,and proportion of acetic acid was 68.84%.Acetic acid was proved to the main acid of the vinegar.Moreover,the taste intensity of acetic acid and other organic acids,except oxalic acid,were 3 052.7 and 826.2 which was accounting for 78.7% and21.3%,respectively.The content of citric acid,lactic acid and tartaric acid in acetic acid fermentation has been increased,buffering the acetic acid brought by the irritating sour making loquat vinegar taste more soft,together constitute the flavor characteristics of Loquat vinegar cool acetic acid.
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  Effects of different frozen-thawed cycles on Kyoho grape juice yield and quality

  ZHANG Fang-fang, ZHU Dan-shi, LI Yu-lu, LIU Li-ping, CAO Xue-hui

  Food and Fermentation Industries. 2017, 43(10): 116-120. https://doi.org/10.13995/j.cnki.11-1802/ts.014304

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  Kyoho grape was used in order to explore the effects of repeated frozen-thawed cycles on grape qualities and juice yield.The influence of freezing and thawing technique on the qualities of grape juice was analyzed by the measurements of indexes,such as,turbidity,pH value,titratable acid content,soluble solids,color parameters and flavor components before and after grape frozen-thawed treatment.The results show that,one time frozen-thawed treatment grape has a significant high juice yield(p<0.05).However,the more times of frozen-thawed treatment,the less of juice yield.Moreover,the indexes of turbidity,pH value,titratable acid content,soluble solids of juice by frozen-thawed treatment were significantly higher than untreated group(p < 0.05).The color of one time frozenthawed treatment juice was also better than other groups.In addition,the contents of volatile components in grape juice were generally decreased after frozen-thawed treatment,except the content of inorganic sulphide,which showed a significant increase(p<0.05).In general,one time frozen-thawed treatment was better not only for the increasing of juice yield,but also for the qualities of juice.
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  Effect of microenvironment gas regulation on the quality of sweet persimmon after accurate phase temperature storage

  ZHANG Peng, LI Tian-yuan, LI Jiang-kuo, LI Chun-yuan

  Food and Fermentation Industries. 2017, 43(10): 121-128. https://doi.org/10.13995/j.cnki.11-1802/ts.013681

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  Youyou sweet persimmons and 1-MCP cartridge bag(concentration of 1μL/L) were together placed in portable gas regulation preservation boxes and stored in accurate phase temperature.Two tests were performed at room temperature after storing for 30 d and 60 d to analysis the effects of microenvironment gas regulation on quality,physiology and volatile component of sweet persimmons.The result showed that compared with box-type gas regulation(TCK),microenvironment gas regulation with 1-MCP combined with box-type gas regulation could effectively maintain fruit brightness and color saturation,slow down the decrease of firmness,coherency,resilience and chewiness,delay the decline of total soluble solids content during late shelf life and reduce fruit respiratory intensity and ethylene production rate.E-nose analysis showed that the primary volatile component of sweet persimmon was terpene;nitric oxide content in volatile component increased with the rise of storage time.Ellipse distance between TCK in shelf life of 3 d after storage of 30 d and TS in shelf life of 12 d after storage of 30 d were very close;and ellipse distance between TCK in shelf life of 6 d,9 d after storage of 60 d and TS in shelf life of 9 d after storage of 60 d were overlap.This indicated that microenvironment gas regulation with 1-MCP is better in maintaining the volatile component of sweet persimmon during shelf life after accurate phase temperature storage.The analysis was similar with the change of quality and physiology indexes.Therefore,store with microenvironment gas regulation combined with 1-MCP was the best freshkeeping method for sweet persimmon.
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  Optimization of pulsation vacuum rolling rubbing process of bacon by response surface methodology

  ZHANG Dong, LI Hong-jun, GAN Xiao, WANG Xin-yue, HE Zhi-fei

  Food and Fermentation Industries. 2017, 43(10): 129-135. https://doi.org/10.13995/j.cnki.11-1802/ts.014381

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  In order to optimize the pulsation vacuum rolling-rubbing process of bacon,shorten the bacon pickled time,enhance its food quality,the effects of rubbing time,pulsation ratio(vacuum time/atmospheric pressure time)and marinade/meat ratio on marinade meat absorption rate,cooking loss were studied by single factor experiments and response surface methodology Box-Behnken design.The results showed that the optimal rolling kneading time was 6 h,pulsation ratio was 1.43 and marinade/meat ratio was 35%.Under these conditions,the predicted marinade juice absorption was 19.86%,cooking loss was 24.90%;the actual test values were 19.13% and 25.11% respectively.The match degree of marinade absorption rate and cooking loss between actual value and predicted value were103.82%,and 99.16%.
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  Preparationof milk jelly using tamarind compound gums

  JIN Ming-liang, QIN Xiao-li, TANG Xiao-yuan, ZHONG Jin-feng

  Food and Fermentation Industries. 2017, 43(10): 136-141. https://doi.org/10.13995/j.cnki.11-1802/ts.014207

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  Tamarind gum is a kind of plant polysaccharides and has good thickening and gelling properties.The study explored the use of tamarind gum,sodium alginate and glucose lactone compound gums in the preparation of jelly.Effects of the amount of tamarind gum,sodium alginate,glucono-δ-lactone and sugar on the texture properties(including hardness,elastic index,chewiness,cohesion) and water-holding capacity of jelly were studied.The results showed that the milk jelly had good texture properties and water-holding capacity with 0.40 g tamarind,0.45 g sodium alginate,0.25 g glucono-δ-lactone,8.0 g sugar,0.02 g citric acid,30.0 mL milk and at 60 ℃.This study may provide an important reference for improving the gel properties of jelly and a new approach for untilizing tamarind gum.
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  Optimization of vacuum drying parameters of Zanthoxylum bungeanum based on the response surface methodology

  MENG Guo-dong, PENG Gui-lan, LUO Chuan-wei, LI Bin, YANG Ling, QIU Guang-ying

  Food and Fermentation Industries. 2017, 43(10): 142-148. https://doi.org/10.13995/j.cnki.11-1802/ts.014315

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  In order to improve the drying rate and drying quality of Zanthoxylum bungeanum and optimal vacuum drying parameters,single factor experiment was used at temperature X_1(50,60,70℃),vacuum X_2(-0.06,-0.04,-0.02 MPa),loading X_3(30,40,50 g) on the drying characteristics and their reasonable ranges.Based on the single factor experiment,three factors quadratic design of rotary combination was established by drying rate(Y1),total chromatic aberration(Y_2),and aperture ratio(Y_3) as indicators.Response surface analysis was carried out by Design-Expert software,the regression models were built by three indexes and optimized single target.Finally,using the weighted scoring method combined three models into a comprehensive model.After optimization of the model,the optimal process parameters are:X_1= 62.18℃,X_2=-0.054 MPa,X_3= 37.23 g.Under the above conditions,the drying rate(Y_1) was 0.058 9 g/min,the total chromatic aberration(Y_2) was 1.3152,the opening rate(Y_3) was 98%.The results were similar with the single target optimization which indicated that the model is reliable.
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  Characterization of moisture transfer inrehydration process for dried mushroom(Lentinus edodes) by different drying methods

  SHI Fang, XIAO Xing-ning, YANG Ya-xuan, GUO Xiao-hui, WU Su-rui, MING Jian

  Food and Fermentation Industries. 2017, 43(10): 149-154. https://doi.org/10.13995/j.cnki.11-1802/ts.014277

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  The objective of this study was to analysis the moisture change of dried mushroom(Lentinus edodes)by six different drying methods during rehydration process.The tests were performed by low-field nuclear magnetic resonance and nuclear magnetic resonance imaging technology.The T2 relaxation test showed that with the extension of rehydration time,the main state of water in dried mushroom was immobilized water instead of free water.The water signal of non-uniform intermittent drying(NUID) group was significantly stronger than other groups,which indicated its best rehydration capacity.The Uniform intermittent drying(UID) group had the poorest rehydration capacity.The key to improve the rehydration efficiency is to ensure the uniform transfer of water in the process of drying in order to have a good ability to maintain the immobilized water during rehydration process.
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  Effects of intermittent microwave combined heat treatment on fresh-keeping of marinated pork

  TANG Bin, LI Da-hu, SHE Wan-wan, ZHANG Min

  Food and Fermentation Industries. 2017, 43(10): 155-161. https://doi.org/10.13995/j.cnki.11-1802/ts.014325

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  The moisture content,WSN,shear force,hardness,pH value,TVB-N,TBA and total bacterial counts were used as indexes for this study.Effects of intermittent microwave combined heat treatment on fresh-keeping quality of marinated pork were studied.The results showed that this unique heating method significantly inhibited the total bacterial counts,increased the contents of TVB-N and pH values,improved the contents of WSN during the early stage of the storage,and significantly reduced moisture loss of marinated pork,kept the original shear force and hardness of marinated pork.The method benefits the mouthfeel of the pork,but increases TBA value,which therefore causes speedy fat oxidation.
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  Effect of arecoline content in the areca catechu during blanching and drying process

  LI Bian-sheng, GU Wei-liang, RUAN Zheng

  Food and Fermentation Industries. 2017, 43(10): 162-165. https://doi.org/10.13995/j.cnki.11-1802/ts.014198

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  High performance liquid chromatography(HPLC) was used in determining the content of arecoline,and the effects on blanching and drying.The results showed that,when Areca catechu was blanched in boiling water,arecoline content rapidly falling at 10 to 30 s.When Areca catechu was blanched in boiling water after 40s,the loss rate of arecoline reached at maximum degree of 40%.Then the loss rate was slow down.As blanching temperature increased,the content of arecoline gradually reduced.The loss of arecoline is significant at 70℃ blanching.Compared arecoline content in the blanching water,the major loss was water soluble arecoline at low-temperature.When the temperature rises above 80℃,water-insoluble loss started.In the process of drying,the longer the drying time or the higher the drying temperature,the lower the content of arecoline.Areca catechu drying curve showed that arecoline content reduction was associated with Areca catechu moisture evaporation.The more intense of evaporation,the lower the arecoline content.Drying Areca catechu under 50℃ till absolute dry,its loss rate was about 30%.Therefore,arecoline has the following characteristics at higher temperature:easy decomposing,easy dissolving in water,and can be volatilized with water vapor.
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  Effect of smoking materials on the volatile odor compounds of smoked skipjack tuna

  ZHOU Xu-xia, QI Ya-nan, LYU Fei, PENG Ling-ling, GU Sai-qi, DING Yu-ting

  Food and Fermentation Industries. 2017, 43(10): 166-174. https://doi.org/10.13995/j.cnki.11-1802/ts.014377

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  New material Mono Trap as the solid phase extraction as the adsorption rods to extract the volatile components of skipjack tuna smoked with different smoking materials(chestnut wood,beech,longan wood),and then determined the volatile components of the smoked skipjack tuna by GC-MS(gas chromatography-mass spectrometry),E-Nose technology,GC-O(gas chromatography-olfactometry) and OAV(odor activity value) analysis were also used to further determine the key flavor compounds.The results showed that the whole aroma profiles of the products smoked with longan wood and beech are similar,and also the homogeneity of the flavor of the beech wood smoked products is better.According to OAV and OIV(odor intensity value) analysis,smoking can reduce the unpleasant smell of skipjack tuna and decrease the volatile components of aldehydes.Skipjack tuna smoked with chestnut wood has obvious smoked flavor,while that with longan wood has more abundant flavor and that with beech shows higher content of nitrogen-containing substances.The OAV of the skipjack tuna smoked with different smoking materials is similar.
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  Optimization of purification process for ursolic acid from Amygdalus communis L. peel by response surface methodology

  ZHANG Jun, LI Jin, LYU Hai-ying, MA Xue

  Food and Fermentation Industries. 2017, 43(10): 175-181. https://doi.org/10.13995/j.cnki.11-1802/ts.014344

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  Response surface methodology was used to optimize purification process of ursolic acid from Amygdalus communis L.peel.In order to purify ursolic acid in Amygdalus communis L.peel,adsorption mass and desorption rate were selected as the evaluation indexes,two resins of AB-8 and HPD100 were screened from six resins,and mixed with a certain mass ratio.On the basis of single factor experiments,response surface test was designed by BoxBenhnken experimental principle.The optimum purification process were as follows:sample concentration 0.31 mg/mL,sample pH 5.01,sample flow rate1.0 mL/min;eluent concentration 90%,eluent pH 5.06,eluent flow rate1.0 mL/min.Under the above conditions,ursolic acid purity increased 5.03 times which was from 6.35% to 32%.
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  Effect of micronized tartary buckwheat flour on its dough properties

  ZHANG Ling, ZHAO Guo-hua, GAO Fei-hu, ZENG Zhi-hong, ZHANG Xue-mei, LI Xue, YU Hui

  Food and Fermentation Industries. 2017, 43(10): 182-186. https://doi.org/10.13995/j.cnki.11-1802/ts.014020

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  Using wheat flour as control,the effects of micronized tartary buckwheat flour(10%-50%) on dough structure,color and rheological properties were investigated by Scanning Electron Microscopy,Colorimeter and Mixolab.The results show that the high ratio of micronized buckwheat flour can effectively improve the nutritional quality of wheat flour.With the increase of micronized buckwheat flour,the dough gluten structure decreased,color darkened and flour water absorption increased,dough forming and holding time decreased,gluten weakening increases,and gluten toughness decreased.
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  The process optimization of Shaanxi traditional stretchy noodle

  MIAO Yong-fang, HU Xin-zhong, LIU Liu, LI Xiao-ping

  Food and Fermentation Industries. 2017, 43(10): 187-193. https://doi.org/10.13995/j.cnki.11-1802/ts.013642

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  In order to improve Shaanxi traditional stretchy noodle's shelf life and follow a standard so that small enterprises can manufacture and sale the noodle at room temperature,the effect of the amount of water,salt,sodium carbonate and edible alcohol on the physical and chemical indexes with color,stretching length,fatty acid value,pH,texture,the total number of colony,mold count and fermentation degree of stretchy noodles stored at room temperature at different time(0,24,48,72 h) were studied.The single factor experiment determined the range and the orthogonal experiment determined the optimized process.The study showed that the stretchy noodle fermentation degree,total bacterial count and color aberration increased;pH,hardness,elasticity,chewiness and quality decreased with storage time.The deterioration of stretchy noodles quality during storage was inhibited by adding salt,sodium carbonate and edible alcohol.Edible alcohol had significant influence on fermentation speed,microbial quantity,and stretching length of the noodles.The result indicated that the storage time of stretchy noodles reached to 72 h with the optimized formula of 42% water,1% salt,3% edible alcohol,0.05% sodium carbonate.
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  Optimization of low degree polymerized inulin bread quality by response surface methodology

  ZHAO Tian-tian, CAO Qi, ZHAO Dan, MA Xiao-han, DENG Jing, TIAN Jun-qing, LIU Xiong

  Food and Fermentation Industries. 2017, 43(10): 194-201. https://doi.org/10.13995/j.cnki.11-1802/ts.014240

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  The effects of low polymerized degree inulin、soy lecithin、SSL and alpha amylase on the aging of bread and bread quality were studied.Single factor experiment showed that four additives all had certain effect on improving bread specific volume and hardness.The response surface method was used to optimize the processing parameters of bread,bread hardness,specific volume and sensory evaluation.And the comprehensive score was set as the final score and response value.Through the response surface analysis,the interaction between different parameters and the best parameters were obtained.The optimum formula of bread was:2.78% low polymerized inulin,0.64% sodium stearoyl lactylate(SSL),0.005 1% alpha amylase and 0.87% soybean lecithin.Using the above formula,the comprehensive score of bread was 9.77,the aging speed of bread was delayed and the quality of bread was improved.
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  Effect of quinoa flour on the quality and texture of wheat dough and bread

  ZHANG Yuan-yuan, WEN Bai-e, LU Yu, FU Yuan, ZHANG Mei-li

  Food and Fermentation Industries. 2017, 43(10): 202-207. https://doi.org/10.13995/j.cnki.11-1802/ts.012980

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  In order to provide the theory basis for development of quinoa baking food,the objective of this study is to investigate the effect of quinoa flour on the texture characteristics of wheat dough and bread.On the basis of protein components in quinoa flour,the effects of quinoa flour on hardness,springiness and adhesiveness of wheat dough,and effects of quinoa flour on hardness and springiness of bread were studied using Texture Analyser TPA mode.The results showed that the hardness of wheat dough decreased first then increased,the minimum value was15%;the springiness of wheat dough increased first then decreased,the highest was 15%;the adhesiveness increased gradually.The hardness of wheat bread was showed downward trend by increasing quinoa proportion.However,the springiness was at the contrary.The sensory value of wheat bread increased first then decreased as the quinoa flour added.When the addition of quinoa flour was 15%,the bread has the best quality.Therefore,addition of quinoa flour can alter the textural properties of wheat dough and bread;the texture of dough and the sensory and texture of bread had a certain correlation.
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  Comparison of red kojic rice made by five different materials

  CHEN Li-jie

  Food and Fermentation Industries. 2017, 43(10): 208-211,232. https://doi.org/10.13995/j.cnki.11-1802/ts.013573

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  According to the color value and lovastatin content of functional red kojic rice prepared by 5 different raw material and the best raw material was selected.The culture time and color value of the red kojic rice prepared by starch agar medium and commercial made kojic rice as well as Monascus strain were selected.Then rice,millet,wheat,sorghum and Coix seed were used as raw material to prepare functional red kojic rice.The contents of color value and lovastatin were detected and compared.The results showed that the best culture timing were:8 days for rice and millet,12 days for wheat,10 days for sorghum,7 days for Coix seed.Color value were:rice 30.45,millet 20.42,wheat 19.76,35.54 sorghum,Coix seed 39.80.The main functional components of lovastatin were 15.34-31.92 mg/g,and the highest content was in sorghum rice of 31.92 mg/g.Coix seed is suitable for preparation of higher color value of red kojic rice;and sorghum is more suitable for preparation of higher content of lovastatin monascus
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  Quantitative test of tetrahydro-iso-α-acid resistance of beer spoilage bacteria using hoptetrahydro-iso-α-acid-gradient medium

  ZHENG Fei-yun, NIU Cheng-tuo, ZHU Lin-jiang, ZHANG Yi-qiu, LI Yong-xian, LIU Chun-feng, WANG Jin-jingg, LI Qi

  Food and Fermentation Industries. 2017, 43(10): 212-216. https://doi.org/10.13995/j.cnki.11-1802/ts.014777

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  Rapid and quantitative detection of hop resistance and beer spoilage capability in beer spoilage bacteria can effectively guide the beer manufacture of breweries.In this study,a new culture-dependent rapid test method based on hop tetrahydro-iso-α-acid-gradient medium plate was constructed.23 beer spoilage bacteria strains were used to test the accuracy of method.The minimum inhibitory concentrations of tetrahydro-iso-α-acid,a compound of hop bitter acid,were rapidly detected by the method.The growth capabilities in MRS broth contained tetrahydro-iso-α-acid and 12°P beer broth were compared.These results indicate that the method based on hop tetrahydro-iso-α-acidgradient plate quite rapid and simple to quantitatively assay hop resistance of beer spoilage bacteria,meantime,evaluate the beer spoilage capability.
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  Using HS-SPME-GC-MS to analyze the influence of different commercial Saccharomyces cerevisiae on aroma components in Muscat Hamburg wine

  LI Kai, SHANG Jia-yin, HUANG Jian-quan, HUANG Chun-fang, TIAN Shu-fen

  Food and Fermentation Industries. 2017, 43(10): 217-224. https://doi.org/10.13995/j.cnki.11-1802/ts.014710

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  The effect of different commercial Saccharomyces cerevisiae on aroma components of Muscat Hamburg wines were studied.Headspace solid-phase micro extraction(HS-SPME) and gas chromatography-mass spectrometry technology were used for quantitative analysis.54 kinds of aroma components were detected in Muscat Hamburg wines,included 9 kinds of terpenes,30 kinds of esters,9 kinds of alcohols,4 kinds of ketones,1 kind of fatty acid and 1 kind of arene.Difference be foundin total contents of aroma components among wine samples.Alcohols and esters were two of the most abundant kinds of aroma components.Principal component analysis revealed that Muscat Hamburg wines were scattered in three-dimensional diagram formed by the first three principal components.Meanwhile,rose oxide,citronellol,1-hexanol and styrene were related to yeast K1.α-terpineol,ethyl isobutyrate,ethyl lactate and isobutanol were related to yeast R-HST;methyl octanoate,ethyl octanoate,ethyl decanoate and octanoic acid were related to yeast DV10.2-octenoic acid,ethyl ester and 1-decanol were related to yeast Angel;D-limonene,ethyl-2-methylbutyrate,heptyl acetate,diethyl succinate,ethyl trans-4-decenoate,2-methyl-1-butanol,1-heptanol and 1-octanol were related to yeast E491.The content of aroma componentsmentionedabove in correlated wine wereobviouslyhigher than thatin other wines.Odor activity value was used to find the key odorants,results showed that linalool,rose oxide,citronellol,geraniol,ethyl acetate,ethyl butyrate,isoamyl acetate,ethyl hexanoate,ethyl octanoate,3-methyl-1-butanol,2-phenylethanol,β-damascenone,6-methyl-5-hepten-2-one and octanoic acid were key odorants in wine fermented by RC212.Besides the 14 kinds of key odorants above,ethyl isobutyrate was also included in other five wines.Key odorants are important factors that may form characteristic aroma of wine.However,due to different OAV and interaction between aroma components,aroma profiles of wines fermented by different commercial Saccharomyces cerevisiae were different.
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  Biogenic amines in commercial sauce products in China

  ZHU Tian-ao, LIU Chun-feng, WANG Jin-jing, LI Yong-xian, ZHENG Fei-yun, NIU Cheng-tuo, LI Qi

  Food and Fermentation Industries. 2017, 43(10): 225-232. https://doi.org/10.13995/j.cnki.11-1802/ts.013852

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  Eight biogenic amines(BAs) in 38 commercial sauce products in five categories were evaluated using high performance liquid chromatography(HPLC).Meanwhile,physico-chemical properties of the samples were measured.BAs was detected in all samples with the range from 7.21 to 45.11 mg/100 g.Histamine,β-phenethylamine and tyramine were the majority biogenic amines.Bean sauces contain the highest level of BAs,followed by mushroom sauce,hoisin sauces,meat sauce and flour sauce.The correlations between BAs and physico-chemical properties are not consistent in different sauces,and some showed significant correlation.
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  Rapid nondestructive determination of milk power fat content by near-infrared spectroscopy(NIR)

  HE Jia-yan, LI Ting, GUO Chang-kai, HU Die, ZOU Ting-ting

  Food and Fermentation Industries. 2017, 43(10): 233-238. https://doi.org/10.13995/j.cnki.11-1802/ts.013921

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  Eleven milk powers were diluted into 77 samples.Choosing fat content as the index,the near-infrared spectrum quantitative analysis combined with the partial least squares method were used.Abnormal samples(14,52 and 76) shall be recognized and removed through twice abnormal spectrum removals.Seventy four milk power samples were studied by six spectrum pretreatments such as smoothing,derivative and standard variable transformation.The best pretreatment method was the standard normal variable transformation combined with Norris first order derivative,which root-mean-square error of cross validation was 0.354 7 and correlation coefficient square of cross validation reached 0.990 8.The established model performance improved by optimal pretreatment spectrum with three band selections.Random Frog(RF) was the optimal band selection method after comparing with the full-spectrum model,which correlation coefficient square of training set and test set were 0.997 2 and 0.997 0 respectively.The root-meansquare of training set and test set were 0.186 2 and 0.198 2 respectively.The result is that Monte-Carlo sampling(MCS),spectrum pretreatment and band optimization technology can improve the generalization and prediction in milk power fat dectection near-infrared quantitative model.
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  Determination of three synthetic pigments illegally added into sweet potato by HPLC-DAD and HPLC-MS/MS

  FU Chun-hua, WU Ze-jun, Lin Fang, LIU Shui-ping, BAO Min, LIU Fang

  Food and Fermentation Industries. 2017, 43(10): 239-245. https://doi.org/10.13995/j.cnki.11-1802/ts.013998

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  Two methods,high-performance liquid chromatography with diode array detector(HPLC-DAD) and high-performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS) were developed for the determination of synthetic pigments such as tartrazine,sunset yellow,brilliant blue which were illegally added into sweet potato noodles.The crushed samples were extracted by ultrasound for 20 min and vortex blending assisted extraction 2 min in0.25 mL ammonia solution(1∶1,v/v).The HPLC-DAD and HPLC-MS/MS methods were used.The calibration curves of each synthetic pigment showed good linear relationships.The Square correlation coefficients of all pigments were from0.999 2-0.999 3 by HPLC-DAD and from 0.996 1-0.997 9 by HPLC-MS/MS.The determination limits of 3 synthetic pigments were 0.08-0.3 mg/kg by HPLC-DAD and 0.02-0.05 mg/kg by HPLC-MS/MS.The recovery tests were performed at the low,middle and high level with mixed standard solution of 3 synthetic pigments.The recoveries of HPLC-DAD and HPLC-MS/MS were 83.5%-89.9% and 84.2%-92.5% respectively.Meanwhile,the relative standard deviations of HPLC-DAD and HPLC-MS/MS were 0.62%-4.10% and 0.96%-4.92% respectively.The method of HPLC-DAD and HPLC-MS/MS were accurate,sensitive and accurate for validation of positive samples.
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  The application of Weissella strains in fermented food

  LI Qiao-yu, FANG Fang, DU Guo-cheng, CHEN Jian

  Food and Fermentation Industries. 2017, 43(10): 246-252. https://doi.org/10.13995/j.cnki.11-1802/ts.014934

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  Weissella belongs to the group of lactic acid bacteria found in many fermented foods,including soy sauce,pickled vegetables,fermented soybean and sausage.Weissella contributes toshort chain fatty acids synthesis production of esters and organic acids in food fermentation,and is widely used in fermented food manufacture.Some strains from this genera exhibit the capability of production of bacteriocin,oligosaccharide,exopolysaccharide(EPS)and microbial cellulose,demonstrate their potential probiotic properties.In this review,isolation and identification of Weissella,the physiological and biochemical characteristics,as well as the functional properties in fermented foods were discussed.
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  Research progress of cellobiohydrolases

  YUAN Mao-yi, YE Fa-yin, LEI Lin, ZHAO Guo-hua

  Food and Fermentation Industries. 2017, 43(10): 253-260. https://doi.org/10.13995/j.cnki.11-1802/ts.014791

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  Cellulose is the richest renewable resource in the world,and it has been a difficult and hot spot for research to break down into small molecular sugars and turn them into fuel or fine chemicals.Cellobiohydrolase is one of the key enzymes of cellulose biodegradation,which belongs to excision enzyme.It acts on the end of the chain of crystalline cellulose and cuts the separated beta-1,4-glycosidic bond,finally releasing cellobiose.In this article,the source,classification,structure,the action mechanism,enzymatic properties of cellobiohydrolases,molecular evolution,production situation of commercial enzymes and their application characteristics are summarized.In addition,the research perspective on cellobiohydrolasesis proposed.
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  Research progress of liquid fermentation of nattokinase

  WU Yan, LI Ying-bo, LIANG Xiang-feng, LIU Hui-zhou, XIAO Jian-hu

  Food and Fermentation Industries. 2017, 43(10): 261-267. https://doi.org/10.13995/j.cnki.11-1802/ts.014789

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  Nattokinase(EC3.4.21.62) is a kind of serine proteinase that has potent thrombolytic activity.Compared to the first-line thrombolytic drugs(urokinase and streprokinase),nattokinase possesses several advantages such as safety,low cost,long half-life and easy oral administration.Therefore,nattokinase has been receiving increasing attention for its use as thrombolytic agent or health care product.The solid and liquid fermentation sare usually employed for the nattokinase production.However,the fermentation titer of nattokinase is still poor,and can meet the requirement of the market.In this review,the strain breeding,medium optimization,fermentation conditions optimization,and culture mode of nattokinase have been outlined and summarized,which would provide valuable reference for the industrial production and application of nattokinase.
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  High-throughput microbial rRNA amplicon sequencing in the study of processing and storage of aquatic food products

  WANG Wei, LENG Kai-liang, LIU Jun-zhong, HAO Jian-hua, SUN Mi

  Food and Fermentation Industries. 2017, 43(10): 268-273. https://doi.org/10.13995/j.cnki.11-1802/ts.014760

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  Food microbiology has been revolutionized by the advances in molecular genetic technology of microbial ecology.Novel microbial detection methods have been applied in the study of processing and storage of aquatic food products.The microbial diversity in the sample to be studied could be detected by high-throughput sequencing(HTS)approaches as culture-independent analyses.The aim of this review is to give a brief introduction of the microbial amplicon HTS technology,to present a survey of recent aquatic food investigations via 16 S rRNA amplicon HTS and to illustrate the potential of this approach for a valuable tool in the better characterization of aquatic foods and their processing and storage.
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  Application of ohmic heating technology in food processing

  SHAN Chang-song, LI Fa-de, WANG Shao-gang, ZHAO Zi-tong, CHEN Chao-ke, WU Peng

  Food and Fermentation Industries. 2017, 43(10): 274-281. https://doi.org/10.13995/j.cnki.11-1802/ts.014250

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  Ohmic heating(OH),a novel heating technology,has a great potential as a rapid and uniform heating method in food processing,and can ensure food safety and quality.Due to several factors such as electrical conductivity of foods,electrical field strength,ohmic heating usage is still at its preliminary stage in China.However,it has been extensively used in foods containing particles,rich in proteins as well as the space foods in other countries.The fundamental principle,characteristics and development status of ohmic heating technology were discussed in this review.The affecting factors of ohmic heating on the activity of enzyme,microorganism and nutrition of foods were also investigated.Current applications of this technology in food processing were also discussed and summarized.
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  Development and prospects of current hypoglycemic health foods functional components and their formula

  JIA Fu-huai, XU Lu-yun, WANG Cai-xia, YUAN Yuan, XIONG Fei-fei, LEI Lei

  Food and Fermentation Industries. 2017, 43(10): 282-287. https://doi.org/10.13995/j.cnki.11-1802/ts.013827

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  In order to understand the present situation of functional components and formula in hypoglycemic health food,all 314 approved hypoglycemic health food was categorized based on data of SFDA.The frequency of raw materials usage,active components and functions of products were analyzed.Flavonoids,saponin and organic chromium are the most common active ingredients were mainly studied.Those components play important roles in controlling blood glucose and regulating carbohydrate metabolism and protecting islet cells.This review summaries the formula of hypoglycemic health food and provides a reference for further development of hypoglycemic health food.
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  Application and mechanisms of proteins and polypeptides as cryoprotectants in aquatic products

  LIU Jian-hua, SU Qi, LUO Ya-hong, LIU Shu-lai, DING Yu-ting

  Food and Fermentation Industries. 2017, 43(10): 288-293. https://doi.org/10.13995/j.cnki.11-1802/ts.014002

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  Aquatic products are consumers' favorite products due to its nutrients and easy digestion.However,aquatic products are easy to deteriorate because of their higher water and protein content.The protein denaturation occurs frequently during frozen storage.Cryoprotectant is considered to be one of the most effective ways to prevent frozen aquatic products from protein denaturation.The cryoprotactants,such as saccharides,polyphosphates,hydrosol,proteins and hydrolysates have been widely studied.This study elaborated the denaturation mechanism of aquatic products.The relevant studies around the world and the application of proteins and polypeptides as cryoprotectants were discussed.The underlying mechanisms of cryoprotective effect were elucidated.This study provides a theoretical guidance for novel protein cryoprotectants.