15 November 2020, Volume 46 Issue 21
    

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  • ZHANG Lijie, ZHANG Huaizhi, XU Yan
    Food and Fermentation Industries. 2020, 46(21): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.025074
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    Qualitative and quantitative methods of pyrazines, a compound that contributes to the soy sauce flavor, were constructed. Bacillus subtilis Nr. 5 capable of producing 7 alkylpyrazines was selected. Based on previous work revealing the biosynthesis mechanisms of alkylpyrazine, a biological method was proposed to enhance the production of pyrazines by adding starter and fermentative substrates during soy sauce fermentation. A stimulate soy sauce fermentation system was constructed by adding starter-B. subtilis Nr. 5 and/or substrates L-threonine and D-glucose at the early stage of fermentation. After 30 days fermentation, the addition of B. subtilis Nr. 5 improved the production of 2,5-dimethylpyrazine by 18 folds and 2,3,5-trimethylpyrazine by 3 folds, while the concentrations of other 5 pyrazines had no significant difference. After the addition of B. subtilis Nr. 5, L-threonine and D-glucose, the production of all 7 pyrazines improved significantly and their total concentration increased by 12.5 folds. It is the first time that a bio-strategy of pyrazines improvement was proposed for soy sauce fermentation. This study provides reference for the synthesis pathway analysis and concentration increase of pyrazines during soy sauce fermentation.
  • ZHOU Haiyan, ZHOU Jianbao, YI Xiaonan, LI Mian, LIU Zhiqiang
    Food and Fermentation Industries. 2020, 46(21): 9-15. https://doi.org/10.13995/j.cnki.11-1802/ts.024232
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    For heterologous expression of the laminarinase RbLam16 from Rhodohalobacter barkolensis, the codon optimized and synthesized gene rblam16 was cloned into pPIC9K and transformed into Pichia pastoris GS115. The recombinant RbLam16 was prepared, purified and biochemically characterized. The results showed that, with laminarin from Laminaria japonica as the substrate, the recombinant RbLam16 exhibited the optimal activities at 55℃ and pH 7.0. It showed high thermostability (above 90% residual activity) at 55°C after incubation for 30 min and pH stability (up to 90% residual activity) after incubation at pH 7.0) and 4℃ for 24 h. The activity of RbLam16 was improved by Mn2+ and Co2+; but greatly inhibited by Cu2+, EDTA and SDS . After 120 h cultivation with initial pH 6.0, at 28℃, with the methanol addition volume of 1.5% every 24 h, the activity of RbLam16 reached 27.42 U/mL, i.e. 26.42% higher than that of the control. The high catalytic activity, remarkable thermal stability and pH tolerance provide more possibilities for its application in food and energy fields.
  • ZHOU Qiuli, GU Zhe, LONG Lingfeng, GUO Shuxian, LIU Rukuan, SUN Haiyan, SUN Fubao
    Food and Fermentation Industries. 2020, 46(21): 16-22. https://doi.org/10.13995/j.cnki.11-1802/ts.023481
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    To obtain a high-yield oil strain utilizing glucose and xylose, the wild yeast Trichosporon dermatis ZZ-46 was mutated by using atmospheric and room temperature plasma mutagenesis and diethyl sulfate treatment. A high-yield strain T. dermatis L7 was finally obtained after a high-throughput screening. With the mixed sugars used as a carbon source, the cell biomass, oil production, and oil content of this mutated strain reached 22.7 g/L, 11.4 g/L, and 50.5%, respectively, which were 12.6%, 33.2%, and 7.8% higher than that of parent strain, correspondingly. The mutant presented well genetic stability, and the fatty acid composition was the same as that of parent strain, which was extremely similar to vegetable oil. The mutant strain obtained in this study has potential in biodiesel production from lignocellulose hydrolysate predominately containing glucose and xylose.
  • QIN Haibin, NIU Kun, WANG Yuanshan
    Food and Fermentation Industries. 2020, 46(21): 23-27. https://doi.org/10.13995/j.cnki.11-1802/ts.024211
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    Atmospheric and room-temperature plasma (ARTP) mutagenesis and 137Cs γ-ray mutagenesis were used to mutate an S-adenosylmethionine (SAM)-producing Saccharomyces cerevisiae. After five runs of ARTP mutagenesis and four runs of γ-ray mutagenesis coupled with ethionine and nystatin-resistant screening, a high SAM producing mutant AC-10 was obtained. The SAM yield reached 1.15 g/L after 48 h flask fermentation, which was 130% higher than that of the original strain. The flask fermentation conditions were further optimized with the optimal temperature and initial pH of 30 ℃ and 5.5, respectively. The SAM titer by mutant AC-10 reached 5.62 g/L after 68 h in a 5 L fed-batch fermentation.
  • CHEN Yunhui, FANG Sixuan, CHEN Jiaqi, GUO Zhenxin, HU Yuchao, AI Lianzhong, WANG Guangqiang
    Food and Fermentation Industries. 2020, 46(21): 28-33. https://doi.org/10.13995/j.cnki.11-1802/ts.024440
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    To study the effects of different prebiotics on the proliferation of Lactobacillus plantarum in different culture conditions, five strains of L. plantarum with different physiological characteristics were used as the research objects. The growth was detected with Bioscreen, and the maximum specific growth rate and lag period were obtained by Baranyi models. The results showed that, in MRS medium, adding five different prebiotics had no significant effect on the proliferation of L. plantarum; in MRS medium with prebiotics instead of glucose as carbon source, L. plantarum had preference for different prebiotics, and has strain specificity; in the simulated intestinal system, prebiotics can significantly promote the growth of all L. plantarum, among which fructo-oligosaccharide and galacto-oligosaccharide were the best. The simulated intestinal system was proved to be a precise and fast system for prebiotics screening.
  • WANG Ziyuan, LI Xinying, LYU Junge, FU Ping, SUN Xuewen, LI Xuejing, TAN Zhilei, JIA Shiru
    Food and Fermentation Industries. 2020, 46(21): 34-41. https://doi.org/10.13995/j.cnki.11-1802/ts.24181
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    ε-Poly-L-lysine (ε-PL), a poly cationic peptide with broad-spectrum antimicrobial activity, has been widely used as a natural preservative. In order to reveal the antimicrobial mechanism of ε-PL, its antibacterial properties against Escherichia coli were investigated. and the effects of ε-PL on the morphology, the growth curve, survival rate, cell-surface hydrophobicity, inner and outer membrane penetrating activity were studied. Results showed that ε-PL inhibited the growth of E. coli in a dose-dependent manner and the inhibition effect was positively correlated with ε-PL concentration, 100 μg/mL of ε-PL achieved significant antibacterial effect. In addition, ε-PL enhanced the hydrophobicity and permeability of E. coli membrane which led to the leakage of nucleic acid, protein and electrolyte and finally the cell death. The holes and micelles appeared on the cell membrane of E. coli and the cells became aggregative and adhesive after ε-PL treatment and was further confirmed by the dynamic light scattering. In conclusion, ε-PL may achieve the bacteriostatic effect by destroying the cell structure of E. coli and the antibacterial mechanism of ε-PL against E. coli is similar to the way described by the carpet model. These findings give insights for better application of ε-PL in the field of food preservation, and also have a reference value for the study of bacteriostatic mechanism of ε-PL against other bacteria.
  • ZHUANG Ziyu, LIU Chunying, LI Qiuhong, LI Pengfei, XU Longquan, YU hongshan
    Food and Fermentation Industries. 2020, 46(21): 42-47. https://doi.org/10.13995/j.cnki.11-1802/ts.024092
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    For efficient preparation of rare ginsenoside Gyp17 and Gyp75 from ginsenoside Rb1, a ginsenosidase type III was cloned and expressed in Escherichia coli. The results showed that when 20 g/L ginsenoside Rb1 was enzymatically catalyzed at 37 ℃ for 24 h, 3.1 g rare ginsenoside Gyp17 monomer was obtained from 4 g Rb1; with a molar yield of 90.8%. When 5 g/L ginsenoside Rb1 was enzymatically catalyzed at 37 ℃ for 60 h, 2.1 g Gyp75 and 0.45 g Gyp17 monomers were obtained from 4 g Rb1; with a molar yields of 74.2% for Gyp75, and 13.1% for Gyp17. The purities of resultant Gyp17 and Gyp75 were both over 90% according to HPLC analysis. The results provide references for industrial production of Gyp75 and Gyp17.
  • LEI Xuejun, YANG Kangzhuo, ZHANG Jianmin, ZHANG Xia, LUO Qingchun, QIAO Zongwei, ZHAO Dong, ZHENG Jia
    Food and Fermentation Industries. 2020, 46(21): 48-54. https://doi.org/10.13995/j.cnki.11-1802/ts.024911
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    To better understand the aroma contribution of fermented grains in Baijiu fermentation, spatial variation of aroma compounds in strong-aroma Baijiu fermented grains were investigated by the headspace solid-phase microextraction coupled with gas-chromatography mass spectrometry. The results showed that acids and esters were the main compounds in fermented grains with the spatial distribution of bottom layer>middle layer≥upper layer. It was found that higher concentration of these two compounds was detected in fermented grains closer to the cellar wall, and the concentrations of acids and esters decreased from 0 cm to 100 cm position. The highest concentration of acids and esters (899.57 μg/g and 2 792.91 μg/g) were found in fermented grains at 0 cm position. Although no obvious trend of spatial distribution was detected in alcohols, aromatics, aldehydes and ketones, compounds including 1-hexanol, 1-butanol, 1-pentanol, p-cresol, o-cresol and phenol presented a concentration trend of bottom layer>middle layer≥upper layer and showed the highest levels in 0 cm fermented grains within the same layer. The volatile compounds having high concentrations in fermented grains at 0 cm position included hexanoic acid, butanoic acid, ethyl caproate, ethyl butyrate, hexyl hexanoate and butyl hexanoate. The results illustrated the spatial distribution of aroma compounds in fermented grains and provided reference for an overall understanding the contribution of fermented grains for multi-grains strong-aroma Baijiu fermentation.
  • XIAO Shengjian, GUO Hao, HUANG Jun, ZHOU Rongqing, ZHANG Liqiang, JIN Yao
    Food and Fermentation Industries. 2020, 46(21): 55-61. https://doi.org/10.13995/j.cnki.11-1802/ts.024794
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    By using Hebei snow pear as the raw material the temporal evolution of physicochemical indexes and volatile components in the fermentation process of pear wine was investigated. The headspace solid phase micro-extraction gas chromatography-mass spectrometry method, combined with sensory evaluation, was employed to determine the key volatile components of the fermented pear wine and the quality differences of pear wines of varied fermentation stages were revealed. The results showed that sugar consumption was along with the increase of alcoholicity and the content of sugar-free extract, as well as the varieties and contents of volatile components, whose proportion fluctuated over time during fermentation. On day 6 of fermentation, the proportion of alcohol components rose while that of esters declined, resulting in a weakening of fruit aroma, a pronounced acidic and astringent taste, and a less balanced style. Therefore, a fermentation process of 5 d is recommended for sweet pear wine production, since the pear wine of this stage is bright in color, rich in aroma, full-bodied, well balanced for acidity and sweetness, thus possessed the typical style and obtained the highest score in sensory evaluation. The results of this study provide relevant guidance for the improvement of pear wine production.
  • SU Meng, LI Ruirui, WANG Huan, XIAO Dongguang, GUO Xuewu, CHEN Yefu
    Food and Fermentation Industries. 2020, 46(21): 62-69. https://doi.org/10.13995/j.cnki.11-1802/ts.024153
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    To study the effects of Torulaspora delbrueckii on the aroma of Cabernet Franc and Marselan wines, Saccharomyces cerevisiae and T. delbrueckii were used respectively or in sequential combination. The components were analyzed by using solid phase microextraction combined with gas chromatography-mass spectrometry. The results showed that in wines fermented with T. delbrueckii alone or both yeasts, the contents of titratable acids were reduced and the synthesis of phenyl ethanol and fatty acid ethyl esters (ethyl octanoate, ethyl decanoate and ethyl laurate) were elevated, thus greatly increased the floral and fruity aroma of the wines. Different varieties and concentrations of aroma compounds were detected in wines made from different grapes, while most abundant aroma compounds were detected in Marselan wine. Besides rich esters, α-ionone and β-damascenone were detected, and the other terpenoids were also increased obviously, which made the floral and fruity aroma of Marselan wine more significant.
  • ZHAO Mingxing, CHEN Yang, SHI Wansheng, MIAO Hengfeng, HUANG Zhenxing, RUAN Wenquan
    Food and Fermentation Industries. 2020, 46(21): 70-74. https://doi.org/10.13995/j.cnki.11-1802/ts.025253
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    The two-stage anaerobic treatment of molasses alcohol wastewater was carried out, nano zero valent iron (NZVI) was added to the first up-flow anaerobic sludge bed (UASB) reactor to reduce the inhibition of sulfide on anaerobic digestion process and improve the efficiency of two-stage anaerobic digestion system.The removal rate of chemical oxygen demand (COD) in the first reactor under different organic loading rates was higher than that without NZVI addition, the final removal rate was about 55%;the removal rate of sulfate was about 73%;the removal rate of COD in second reactor and the total removal rate were about 33% and 70%, respectively; the second reactor and total removal rates of sulfate were about 73% and 93%, respectively;the maximum sulfide concentration in the first and second stage anaerobic effluent was 363.9 and 452.4 mg/L, respectively.When the COD organic loading rate of the reactor reached 28 kg/(m3·d), the specific gravity of methane producing bacteria (MPB) and sulfate reducing bacteria (SRB) was about 86% and 14%, respectively.
  • LI Hongjuan, QIN Airong, LIU Tingting, LI Dan, LI Yuan, LI Hongbo, YU Jinghua
    Food and Fermentation Industries. 2020, 46(21): 75-80. https://doi.org/10.13995/j.cnki.11-1802/ts.024647
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    The state chart of food can be used to predict the storage stability and provide reference for the suitable formulation and process of raw materials. Processed cheese is a popular dairy product in China. In order to understand the processing and storage properties of processed cheese, the adsorption isotherm of processed cheese was studied and a state diagram of processed cheese was built. The results showed that the adsorption isotherm of the processed cheese was a typical“J-shaped” curve. The glass transition temperature (Tg) of the cheese containing non-frozen water reduced from 71.2 ℃ to 20.6 ℃, with the wet base moisture content increased from 0.008 g/g to 0.068 g/g. Tg of the cheese containing frozen water decreased from -19.7℃ to-29.7 ℃, with the wet base moisture content increased from 0.22 g/g to 0.77 g/g. Tg of the processed cheese under maximum freezing concentration state was -35.5 ℃, with a solid wet base mass fraction of 79%. The relationship between moisture content and Tg could be visually understood through state diagram, which could help to predict the stability of processed cheese during storage and provide theoretical basis for its processing and storage.
  • QU Lin, AI Lianzhong, LAI Phoency, ZHANG Hui
    Food and Fermentation Industries. 2020, 46(21): 81-89. https://doi.org/10.13995/j.cnki.11-1802/ts.024796
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    The aim of this study was to investigate the optimum extract condition for water-soluble polysaccharides from Pisum sativum L. seed pericarp, elucidate extraction kinetic parameters, and identify the monosaccharide compositions and molecular characteristics of the polysaccharides. Seventeen extraction conditions designed by Box-Behnken experimental design were applied. After response surface statistical analysis, the optimal extraction condition was: liquid-material ratio 25 mL/g; extraction temperature 91℃ for 1.5 h. Under this condition, the maximal yield was 4.4%. The given multiple regression model could describe very well for yield variations in terms of extraction factors. The increase in polysaccharide yield with extraction time at 90℃ could be closely explained by two-stage first-order diffusion kinetics with the early-and late-stage extraction rate constant (k1) of 0.028 8 and 0.090 7 min-1, respectively. Alternatively, it could also be explained by one-stage pseudo-first-order kinetics (n=0.81) with an extraction rate constant kn=0.023 7 min-1. The polysaccharides were mainly composed of arabinose, xylose, and galacturonic acid (molar ratio=1∶0.55∶0.45), implying the presence of arabinans, xylans, and pectins. Moreover, for molecular characteristics, the polysaccharides showed a weight-averaged molecular weight (Mw) = 338.9 kDa; polydispersity index (PDI) = 3.67; mean-square radius of gyration (Rg) = 46.8 nm; hydrodynamic radius (Rh) = 33.8 nm; Rg/Rh = 1.38, intrinsic viscosity [η] = 85.8 mL/g, and the exponent α for Mark-Houwink-Sakurada relationship [η] = K×Mwα) = 0.372. These results suggested that the chain conformation of the polysaccharides adapted flexible random-coil sphere. Conclusively, water-soluble polysaccharides from Pisum sativum L. seed pericarp would be suitable for the production of valorized arabinans and xylans.
  • YI Ling, PENG Qun, YE Zhizhuang, LU Jieyi, WANG Chao, DUAN Hanying
    Food and Fermentation Industries. 2020, 46(21): 90-97. https://doi.org/10.13995/j.cnki.11-1802/ts.024523
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    To investigate the effect of particle size (PS) on the release characteristics of d-limonene from sweet orange oil microcapsules, three kinds of PS orange oil microcapsule (LP, MP and NP) were prepared. The release profile and kinetics of D-limonene were studied during five weeks' storage (37℃) at 25%, 33%, 52% and 75% relative humidity (RH). Moreover, the microcapsules were added into pressed candy (S-LP, S-SP and S-NP) to study the D-limonene sustained-release performance and mechanism in water and acid simulation system. The results showed that at 25% RH, three kinds of PS microcapsule had a relatively stable D-limonene retention rate. When the humidity increased to 75% RH, the d-limonene retention increased with the decrease of particle size. The release kinetics of D-limonene showed that the release rate k increased with the increase of RH, and the NP with the smallest particle size had the lowest k. Moreover, at 25%-33% RH, the release mechanism parameter n<1, the release diffusion rate is limited, and at 75% RH, n>1. In the two simulated food systems, D-limonene in pressed candy was almost released in 80 minutes which showed good sustained-release performance. The release of D-limonene within 10 minutes was in accordance with the Peppas-Sahlin model. In water system, D-limonene followed the diffusion release mechanism. In the acid system, D-limonene in S-LP followed the erosion release mechanism, but in S-SP and S-NP, it followed the diffusion release mechanism.
  • RAN Yonglan, KAN Jianquan
    Food and Fermentation Industries. 2020, 46(21): 98-106. https://doi.org/10.13995/j.cnki.11-1802/ts.024548
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    To explore the expression regulation of differential genes in vegetables under the stress of diethylhexyl phthalate (DEHP), observation of the submicroscopic structure of radish roots was conducted using transmission electron microscope, also, analysis of the response transcriptome by RNA-Seq technology for radish treated by different concentrations (10, 30 and 50 mg/kg) of DEHP was applied. The results indicated that DEHP stress destroyed the structure of radish root cells, with thickened, deformed or partially fractured cell walls, and with less mitochondrial cristae as well as blurring and even disintegrating internal cristae. Higher concentration of DEHP led to more serious damage. In the analysis of response transcriptome, 52 707 576, 47 261 670 and 48 651 920 Clean Reads were obtained in three contaminated groups, which generated 9 885, 9 385 and 11 880 differentially expressed genes, respectively. Gene Ontology (GO) analysis showed that the differentially expressed genes were mainly concentrated in the biological processes of metabolism, stimulus response and catalytic activity. And Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis indicated that the differentially expressed genes were mainly involved in the metabolism of phenylalanine, linoleic acid, α-linolenic acid, glycine, serine, threonine, cysteine and methionine, biosynthesis of phenylalanine, tyrosine, tryptophan, phenylpropionic acid and carotenoid. Alanine-glyoxylate transaminase, spermine synthase, lipoxygenase, acetyl-CoA C-acetyltransferase participated in the stress response of radish through metabolism of cysteine and methionine, linoleic acid as well as α-linolenic acid. To sum up, these data are helpful for revealing the mechanism and molecular basis of radish roots under DEHP stress, and for mining relevant resistance genes and molecular-assisted breeding.
  • LI Xiangli, LIU Jing, WANG Yinzhuang, LI Xiaotong, ZHOU Shengwen
    Food and Fermentation Industries. 2020, 46(21): 107-114. https://doi.org/10.13995/j.cnki.11-1802/ts.023467
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    In order to improve the quality of Termitomyces albuminosus, the change of water content in drying process was investigated using hot-air combined with microwave drying. Meanwhile, the drying kinetics were also being established through nonlinear fitting. The results showed that the optimum condition was to dried at 60 ℃ for 230 min to make dry base moisture content to 0.57g/g of the conversion point, and then dried for 12 min which could make the dry base moisture content reach 0.12 g/g with microwave density 6.78 W/g. The hot air and microwave treatment could be simulated and predicted by Logarithmic and Sweibull2 models, which with the mean values of R2, χ2 and root-mean-square error were 0.999 10, 6.058 50×10-5 and 0.005 66, respectively. The predicted values from these models were perfectly consistent with the experimental values under identical experimental conditions. Therefore, the models could be used to predict the moisture change of Termitomyces albuminosus during drying process. This study can provide theoretical basis for the application of Termitomyces albuminosus drying and the processing of dried products.
  • CUI Yanna, HAO Guijie, LIN Feng, ZHOU Dan, SHENG Pengcheng, DING Lan, XU Shengnan, ZHANG Haiqi
    Food and Fermentation Industries. 2020, 46(21): 115-120. https://doi.org/10.13995/j.cnki.11-1802/ts.023977
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    In order to compare the main nutrients and texture of Cherax quadricarinatus cultured in ponds and rice-shrimp symbiosis, three batches of samples were collected and analyzed. The statistics results showed that there were significant differences of Cherax quadricarinatus between two kinds of culture modes in crude protein and fat, water content, some amino acids and fatty acids. The contents of Cherax quadricarinatus in pond culture mode were higher than that in rice-shrimp symbiosis. Moreover, no significant differences in texture parameters of Cherax quadricarinatus between two kinds of culture modes. The quality evaluation showed that the values of CS, AAS and EAAI in rice-shrimp symbiosis were more similar to those of standard protein compared with pond culture mode, and there were no significant differences in AI, TI and PI of Cherax quadricarinatus between these two modes. Fatty acid correlation analysis revealed that palmitic acid, palmitoleic acid, seventeen carbonic acid, stearic acid,α-linolenic acid, arachidonic acid, eicosapentaenoic acid, tetraeosanoieacid, docosahexaenoic acid were positively correlated with the muscles of Cherax quadricarinatus cultured in pond.Furthermore, there was a significant positive correlation between pentadecanoic acid, stearic acid and eicosapentaenoic acid, twenty-two carbonic acid, docosahexaenoic acid and trans linoleic acid in rice-shrimp symbiosis. Meanwhile, there was a significant negative correlation between arachidonic acid and twenty-four carbonic acid. By comprehensive comparison, the muscle of Cherax quadricarinatus in pond culture mode had higher content of main nutrients, but the muscle quality of Cherax quadricarinatus in rice-shrimp symbiosis was better. The results of this study could provide a theoretical basis for the farmers and relevant researchers to further clarify the production of Cherax quadricarinatus under different culture patterns.
  • ZHU Lanlan, HOU Zhongling, CUI Yafei, MIAO Junkui, LENG Kailiang
    Food and Fermentation Industries. 2020, 46(21): 121-126. https://doi.org/10.13995/j.cnki.11-1802/ts.024351
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    To study the influence of process parameters on the enzymatic hydrolysis of Antarctic krill, enzymatic hydrolysis experiments under multiple factors were carried out and a process model based on BP neural network was built. In the model, after 83 epochs with 78 training samples, the mean square error (MSE) of model reached a minimum value of 0.002 242, and the correlation coefficient of the model samples reached a maximum value of 0.956 9, which confirmed that the accuracy of the model was optimal. MSE of 0.003 889 and R of 0.985 6 was obtained for nine tested data sets, which indicated that the model could accurately describe and predict the results of enzymatic hydrolysis of Antarctic krill under different process parameters. Finally, the optimal parameters were found by solving the maximum degree of hydrolysis in the model, i.e., enzyme addition amount 4.73%, pH 6.99, enzyme hydrolysis time 201.0 min, and enzyme hydrolysis temperature 54.0 ℃. With the above parameters, the degree of hydrolysis determined by experiment was 41.20%. which was close to the predicted value of 41.36%.
  • SUN Xinqiang, CHEN Kejie, YANG Yigong, LIU Yan, ZHOU Xuyan, SHAO Dong, XU Zuowu, WANG Xiaoping
    Food and Fermentation Industries. 2020, 46(21): 127-132. https://doi.org/10.13995/j.cnki.11-1802/ts.024347
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    To increase the titer of astaxanthin and the astaxanthin-to-carotenoid ratio in Phaffia rhodozyma fermentation, the types of bulk carbon sources and their combinations were investigated . The ratio of glucose to maltodextrin was determined in a 70 L fermenter, and the optimized process was scaled up in a 10 m3 fermenter. The results showed that molasses, glucose, maltodextrin and maltose syrup were favorable for the growth of P. rhodozyma, maltodextrin, maltose syrup, starch hydrolysate and sucrose were beneficial to the synthesis of carotenoids, while maltodextrin, starch hydrolysate and maltose syrup facilitated the production of astaxanthin. Maltodextrin combined with molasses or glucose resulted in the highest astaxanthin titers of (58.7±1.2) and (55.1±0.8) μg/mL, respectively. The optimal ratio of glucose to maltodextrin of 1∶1 in a 70 L fermenter yielded an astaxanthin titer of (341.0±7.2) μg/mL, which is 4.08 mg/g dry cell weight. When scaled up in a 10 m3 fermenter, the titer and the astaxanthin-to-carotenoid ratio were (360.3±0.8) μg/mL and 42.2%, respectively, while the astaxanthin content toward dry cell weight was 3.88 mg/g, which was slightly lower than that of lab scale fermentation. In summary, the types of carbon sources and their compositions were optimized for astaxanthin production, the results provided important reference for commercial production of astaxanthin.
  • WANG Bingqian, WEI Xuetuan
    Food and Fermentation Industries. 2020, 46(21): 133-138. https://doi.org/10.13995/j.cnki.11-1802/ts.024250
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    Red raspberry is a kind of nutritious berry with specific flavor, high edible and economic value. Ripe red raspberries are difficult to be stored and fresh fruits are very tart for eating. Therefore, it is crucial to develop processing technology to reduce the acidity of red raspberries. In this study, three acid-reducing yeast strains were screened and identified as Pichia fermentans M-1, Metschnikowia pulcherrima M-4 and Sporidiobolus pararoseus M-5. The acidity, total phenols, anthocyanins and antioxidant capacity were determined to compare the fermentation properties of the strains in preparing red raspberry functional beverage. After fermentation with M. pulcherrima M-4, the pH of red raspberry functional drink was 4.3, 1.2 pHs higher than that of the unfermented red raspberry juice. The contents of citric acid, malic acid, lactic acid and oxalic acid reached 2 303.67, 395.99, 6.48 and 47.40 mg/L, decreased by 74%, 35%, 81% and 6% respectively, compared with the unfermented red raspberry juice. The total phenol content reached 505.33 mg/L, which was 84% higher than that of the control, and the antioxidant activity was also significantly increased. Compared with other fermentation groups, the organic acid content was lower, the total phenol content and the antioxidant activity were higher. M. pulcherrima M-4 is applicable in producing red raspberry functional drink.
  • LIAO Chao, XIE Yong, QIN Xiaoli, YE Zhengrong, CHEN Qinbin, LIU Xiong
    Food and Fermentation Industries. 2020, 46(21): 139-146. https://doi.org/10.13995/j.cnki.11-1802/ts.024744
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    The influence of hot air drying, microwave drying, freeze drying, heat pump drying and vacuum drying on the physical properties and bioactive components of germinated highland barley were studied. The results indicated that the comprehensive score was the highest by freeze drying, and the contents of total flavonoids, γ-aminobutyric acid, β-glucan, total phenols and riboflavin the germinated highland barley were (3.21±0.11)mg/g, (7.51±0.20)mg/g, (4.90±0.16)%, (3.08±0.32)mg/g and (2.24±0.014)g respectively. At the same time, it also retained the complete cell structure and the smallest volume shrinkage rate of (7.75±1.11)%. Microwave drying had higher drying rate, but its total contents of flavonoids, γ-aminobutyric acid and β-glucan were reduced by 18.28%, 64.13% and 37.00% compared to that of freeze drying, and it had the lowest comprehensive score (-0.333). The comprehensive scores of hot air drying, heat pump drying and vacuum drying were lower, the scores were -0.219, -0.052 and -0.212, respectively. And the loss of bioactive ingredients of heat pump drying was relatively low. In view of the low cost and high efficiency of heat pump drying, it can be used to germinated highland barley in actual production.
  • BI Huimin, FAN Fangyu, YANG Zongling, LI Han, LUO Lin, CHEN Qiaowen
    Food and Fermentation Industries. 2020, 46(21): 147-153. https://doi.org/10.13995/j.cnki.11-1802/ts.024008
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    In order to improve the characteristics of walnut oil microcapsules, walnut oil microcapsules with nano-SiO2/SPI as wall material was prepared by modifying soy protein isolate with nano-SiO2. The effects of nano-SiO2 addition (1.00%, 3.00%, 5.00%, 7.00%, 9.00%) in SPI on walnut oil microcapsules were studied by investigating the characteristics of water content, water absorption, solubility, embedding rate, color, particle size, thermal stability, morphology and storage stability. The results showed that the addition of nano-SiO2 had no effect on water content, water absorption, color and morphology. At 3.00% of nano-SiO2 addition, the comprehensive properties of walnut oil microcapsules were better than that of control samples. At this time, the embedding rate and the solubility were 85.35% and 97.80% respectively. The particle size was 11.34 μm, and the melting temperature was 164.4 ℃. After 12 days' storage, the embedding rate of walnut oil microcapsules decreased 24.71%, and POV was 10.24 mmol/kg in which 41.72% of the microcapsules without nano-SiO2. The results of POV kinetic showed that the oxidation kinetics of walnut oil microcapsules was suitable for the first-order reaction.
  • KUN Jirui, YAN Jingna, SHU Na, LIAO Xueli, TONG Huarong
    Food and Fermentation Industries. 2020, 46(21): 154-160. https://doi.org/10.13995/j.cnki.11-1802/ts.024596
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    Sun drying is the key technique for the quality formation of sun-dried green tea. In this study, the effect of three sun drying treatments, namely sun drying, sun drying shed and ultraviolet lamp irradiation under sun drying shed on fatty acids, volatile compounds, and sensory quality were compared. Results showed that there were totally seven fatty acids were detected, and unsaturated fatty acids account for up to about 60%. Among which, linolenic acid, and linoleic acid had higher contents. Moreover, the sun drying with the highest UV intensity led to the significant (P<0.05) degradation of unsaturated fatty acids which was 35.73%. A total of 84 volatiles were identified, among which aldehydes and alcohols were the major chemical classes. And the content of aldehydes was the highest which reached 23%-42%. The treatment of sun drying shed, ultraviolet lamp irradiation under sun drying shed and sun drying increased the contents of volatile compounds such as aldehydes by 50%, 112% and 205%, respectively, compared with rolled leaves. In summary, in the treatment with higher UV intensity, the changes showed a good trend. This study provides a theoretical basis for artificially simulating the drying of sun-dried green tea and which help to improve the existing sun-drying shed technology.
  • PENG Zhijie, DU Jiao, ZHANG Yuting, GUO Dongdong, LEI Jiayu, GENG Xueran, MENG Junlong, CHANG Mingchang
    Food and Fermentation Industries. 2020, 46(21): 161-166. https://doi.org/10.13995/j.cnki.11-1802/ts.023793
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    The fruiting bodies of Grifola frondosa were used as raw material to extract proteins by alkali-solution and acid-isolation, salting-out and acetone precipitation, respectively. And the effects of these methods on the physicochemical and functional properties of the extracted proteins were compared. Results showed that the highest protein purity (45.35%) was obtained by alkali-solution and acid-isolation method. Proteins extracted by the three methods were all rich in trace elements, especially Ca and Mg. And the proteins obtained by the alkali-solution and acid-isolation and the salting-out method contained 17 amino acids, while methionine was not present in the proteins extracted by acetone precipitation method. Scanning electron microscope revealed that the proteins extracted from the acetone precipitation were granular, while the proteins extracted from the other two methods were flaky. The functional properties showed that the proteins from alkali-solution and acid-isolation were better than the others in the solubility, water and oil retention, foaming capacity and foam stability, emulsifying property and emulsion stability. This research provides theoretical references for the further development and utilization of Grifola frondosa.
  • SU Qin , CHEN Yingmin, BAI Huikang , SONG Haiyan
    Food and Fermentation Industries. 2020, 46(21): 167-172. https://doi.org/10.13995/j.cnki.11-1802/ts.024692
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    The hole design of ventilation packaging is one of the important factors for the postharvest quality of fruits and vegetables. This work took the hole uniformity as the research object and established two three-dimensional forced-air-cooling (FAC) models using computational fluid dynamics (CFD). The two models were named as uniform vents (UV) model and non-uniform vents (NV) model. By comparing with the temperature and velocity field distribution, cooling time, cooling rate, and cooling uniform of two packages under the same initial and boundary conditions, the following conclusions were drawn. Firstly, the cooling temperature of tomatoes in two models presented a gradient distribution from low to high along the direction of cold airflow. Secondly, due to the influence of gravity, there was a significant difference in cooling temperature between tomatoes in each layer of the UV model. Moreover, NV showed a good effect in the early stage of precooling, but little effect in the later stage. In addition, the half cooling time of NV was 10.41% shorter than that of UV, but the seven-eight cooling time of NV was 6.01% longer than that of UV. Finally, the uniformity of UV after precooling was 14.1% higher than that of NV. It showed that the UV package was superior to NV in the precooling process. This study provides a theoretical reference for the evaluation and design of cold chain ventilation packaging.
  • XIAO Ting, HE Xinyao, WU Shanhong, DAI Hui, DUAN Zhirong, ZHANG Min
    Food and Fermentation Industries. 2020, 46(21): 173-180. https://doi.org/10.13995/j.cnki.11-1802/ts.024519
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    The mechanism of reactive oxygen species (ROS) regulating the chlorophyll degradation of pakchoi was explored by fumigating pakchoi with 0, 500, 750, 1 000 μL/L ethanol. The indicators were detected from the aspects of ROS metabolism, membrane damage and color. The results showed that 750 μL/L group could enhance the activity of superoxide dismutase (SOD), catalase (CAT), ascorbic acid peroxidase (APX), peroxidase (POD) and delay the decreasing of ascorbic acid (ASA) and glutathione (GSH). Thus, the improvement of the scavenging ability of ROS inhibited the production rate of superoxide anion (·O-2), and then slowed down the increase of malondialdehyde content (MDA) and relative conductivity. Finally, the higher chlorophyll content and lower L*,a*,b* value were maintained, achieving the best green protection effect. Compared with 750 μL/L group, the green protection effect of 500 μL/L group was slightly weaker, while the 1 000 μL/L group accelerated the yellowing and chlorosis of pakchoi.
  • CHEN Hao, YANG Ying, ZHAO Liangzhong, YUE Zijian, YIN Lebin, CHEN Haifeng
    Food and Fermentation Industries. 2020, 46(21): 181-187. https://doi.org/10.13995/j.cnki.11-1802/ts.024734
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    This study aims to evaluate the safety of recycling industrialized Xiangpai brine and determine pre-warning indicators for marinade safety. The changes of main chemical safety indexes in the process of brine recycling were investigated. And the correlation between safety index and recycle times was further explored. Moreover, the safety prediction model of recycled brine was established. The results showed that the contents of monitored safety indexes in the brine were far lower than their lowest limit stipulated in Chinese national food safety standards within 161 days of brine recycling period. As times of recycling increased, although the total acid fluctuates greatly, the total acid and peroxide contents in the brine increased slowly. The content of Cr in the brine first increased at the beginning and then stabilized at a safety level, while the content of total As did not change much. However, within the experimental period, Cd was detected in 4 trace amounts; no nitrite, Pb, and AFB1 were detected. Further analysis demonstrated that the contents of total acid, peroxide and Cr in the brine were significantly and positively correlated with the cycling days. Thus, the content of Cr was selected as the early-warning index for the safety of brine. The safety early-warning model of brine recycling was constructed, and it provides a reference for the safety management of stewed product.
  • LIU Linpei, GUAN Xiuqiong, WANG Hong, LIU Chun, LI Jun, HU Haijun
    Food and Fermentation Industries. 2020, 46(21): 188-194. https://doi.org/10.13995/j.cnki.11-1802/ts.024341
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    Edible fungal residues and Baijiu's waste spent grains were used as raw materials for co-composting, the nitrogen changes during the composting process and their maturation process were studied. Fungal residues and spent grains were mixed in a self-made compost reactor with a mass ratio of 1∶4 and fermented for 26 days, based on previous experiments. The results showed that, ammonia nitrogen content decreased by 23.21%, nitrate nitrogen content increased by 121.08%, while organic nitrogen and total nitrogen content increased by 24.56% and 34.38%, respectively. Furthermore, full maturity of the compost was achieved according to the following indexes: temperature, chroma, pH, conductivity, degradation rate of organic matter, ammonia nitrogen, nitrate nitrogen, T value, water-soluble organic carbon and its ratio to organic nitrogen. Therefore, it can be concluded that the co-composting is of practical value to the resource utilization and disposal of Baijiu's waste spent grains and edible fungus residues.
  • CHEN Chen, FAN Wei, ZHANG Bao, XUN Hang, YAO Xi, TANG Feng
    Food and Fermentation Industries. 2020, 46(21): 195-200. https://doi.org/10.13995/j.cnki.11-1802/ts.024800
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    Bamboo liquor, a traditional Chinese alcoholic beverage, is popular in China. In order to evaluate the quality of commercial bamboo liquor, inductively coupled plasma mass spectrometry was used to determine the contents of 14 mineral elements. And principal component analysis and cluster analysis were used to screen the key indicators. The results showed that bamboo liquor was rich in Na, Mg, K, Ca, Mn, Fe, Cu, and Zn. Potassium is one of the characteristic components of bamboo liquor, with the highest content of 222.40-968.99 mg/L. After aging in Phyllostachys pubescens cavity, the content of potassium reached 181.53-929.24 mg/L, which was 9.29 times of that in base liquor. In conclusion, potassium was identified as one of the key indicators in bamboo liquor. The results of this study provide a basis for the formulation of the product standard of bamboo liquor.
  • ZHAI Lei, GE Yuanyuan, HONG Haijun, LIU Jiquan, LI Ting, SHEN Ying, LIN Yangfang, CAI Junsong, LIU Ji, LIU Ruina, WANG Xu, YAO Su
    Food and Fermentation Industries. 2020, 46(21): 201-206. https://doi.org/10.13995/j.cnki.11-1802/ts.025092
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    To explore the feasibility of amplified ATP bioluminescence method for microbial detection in cosmetics, growth promotion test of an enrichment medium and product suitability test were carried out. Forty-seven representative strains relevant to raw materials and production environment of cosmetics were collected and tested. They all grew well in the enrichment medium, and the detection results of amplified ATP bioluminescence were all positive. Subsequently, six kinds of cosmetics from cleanser, care cosmetics and makeup categories were selected and inoculated with six reference strains recommended by Chinese Pharmacopoeia (2020) for product suitability test. Results of sample effect test showed that the signal value of medium blank was between 167-285 RLU, while the background signal value of 6 products was between 87-199 RLU, which was far below the requirement of 3-fold of medium blank signal value. ATP recovery ranged from 73.8% to 106.8%, both higher than the recommended value of 25%, which met the requirements of the detection method. Results of spiking test showed that all the samples tested were positive, proving efficient elimination of antimicrobial effect of cosmetics. Therefore, amplified ATP bioluminescence assay has a promising application prospect in the rapid screening and detection of microorganisms in cosmetics and related fields.
  • WANG Zhonghe, LI Xiaoting, HU Wenmei, WANG Jun
    Food and Fermentation Industries. 2020, 46(21): 207-214. https://doi.org/10.13995/j.cnki.11-1802/ts.024239
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    The free amino acids in five Dancong Oolong tea were identified and quantitatively determined by ultra-high pressure liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF MS), and the effects of chromatographic separation conditions and mass spectrometry parameters on the determination of amino acids in Dancong Oolong tea were investigated. The samples were extracted with hot water, separated by a HILIC column, and gradient elution was performed with 20 mmol/L ammonium formate (containing 0.1% formic acid) and acetonitrile (containing 0.1% formic acid) as mobile phase. Full information mass spectrometry elevated (MSE) with electrospray positive ion mode (ESI+) was used to detect the amino acids and data collection, and quantitative analysis was performed by matrix matching standard curve method. Results showed that the acquisition mode of mass spectrometry significantly influenced the abundance and quantity of the precursor ion and fragment ion peak, and there was a good linear relationship between the concentration of 22 amino acid standards and detection response, and the correlation coefficients were greater than 0.99. The detection limit (LOD) for analysts was in the range of 1.3-95.7 μg/L, and the optimized UHPLC-HRMS method was successfully applied to the analysis of amino acids in Oolong tea samples due to the high accuracy, precision and repeatability. And the total amount of free amino acids in Dancong Oolong tea was in the range of 485.12-575.95 mg/100 g. The five Dancong Oolong tea, such as Wuye, Yashixiang, Yulanxiang, Baiye, Shuixian, contained a variety of common amino acids, while the contents of different amino acids showed significant difference (P<0.05), in which the contents of theanine, glutamate, arginine, serine and aspartic acid were higher compared with control.
  • ZHANG Shuxia, TIAN Ya, XING Ronghua, LIU Shengnan, WANG Xiangjun, ZHANG Shoujie
    Food and Fermentation Industries. 2020, 46(21): 215-222. https://doi.org/10.13995/j.cnki.11-1802/ts.024604
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    A liquid chromatography-mass spectrometry method was established for the identification of proteins from walnuts, almonds, soybeans and peanuts, and quantitative detection of common exogenous ingredients such as soybean and peanut in walnut drink and almond drink. The samples were determined by ultra performance liquid chromatography-quadrupole/electrostatic field orbitrap high resolution mass spectrometry (HPLC-Q-Exactive-MS) after protein extraction and tryptic digestion. The peptide markers of each species were obtained by data analysis with Proteome Discoverer software and Uniprot protein database, and then the verification and multiple reaction monitoring (MRM) of the marker peptides of walnut, almond, soybean and peanut were performed quantitatively using high performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-QQQ-MS). The results were verified and the identification method had good specificity and high sensitivity. The limit of detection of walnut, almond, soybean and peanut in walnut and almond drink were 16.3 mg/kg, 7.7 mg/kg,1.3 mg/kg and 6.8 mg/kg respectively. This method is accurate and sensitive, and can effectively analyze the origin of proteins in plant protein beverages. And this method is important for identification of plant-derived ingredients in food.
  • ZHANG Wenjuan, TANTAI Wei, LI Minkang, CAI Luyang, XU Qinfeng
    Food and Fermentation Industries. 2020, 46(21): 223-227. https://doi.org/10.13995/j.cnki.11-1802/ts.024338
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    To improve the detection efficiency and decrease the cost, a duplex LAMP-HRM (loop mediated isothermal amplification-high resolution melting) method was established for the detection of cow milk components in goat milk. Through the optimization of primer design, the optimized Tm value of cow and goat amplicons were 80 ℃ and 83 ℃, respectively. The two melting peaks were overlap in traditional melting curve assay, but can be easily distinguished by the proposed LAMP-HRM method. This method could simultaneously detect the cow and goat components, and there was no cross-reactivity and false positives for other species. Moreover, the adulteration ratio could be quantified by the height of the melting peak, and it is applied to the detection of goat milk and its dairy products.
  • WANG Futian, ZHANG Yanlin, ZHU Yajun, GAO Kairi, LIANG Feng, WU Haoran, LI Xiaochan, JIANG Shaotong, LIN Lin, LU Jianfeng
    Food and Fermentation Industries. 2020, 46(21): 228-236. https://doi.org/10.13995/j.cnki.11-1802/ts.024365
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    Precursor butter crab is a special growth-form of abnormal female mud crab. The nutritional compositions and flavor compounds in gonads of normal female mud crab and precursor butter crab were determined to preliminarily understand the gonad quality of precursor butter crab. The result showed that the gonado-somatic index (GSI), crude protein and fat contents in the gonad of precursor butter crab were significantly lower, and the ash contents were significantly higher(P<0.05), while the moisture contents were no significant difference compared with control group. Besides, compared to normal female mud crab, the essential amino acid (EAA) and total amino acid (TAA) contents in the gonad of precursor butter crab were significantly lower (P<0.05); however, the EAA/TAA and EAA/NEAA values of precursor butter crab were more comparable to the reference values recommended by FAO/WHO which indicating its better protein quality. Meanwhile, the mineral contents in the gonad of precursor butter crab were significantly higher (P<0.05), especially Zn content (32.72 mg/100g). Moreover, the taste amino acid contents in both gonads were no significant difference, while the sweet amino acid contents in the gonad of precursor butter crab were little higher. Furthermore, the aldehydes and main aromatic substance contents in the gonad of precursor butter crab were much higher compared with control group. In summary, the nutritional quality of gonad of precursor butter crab was not completely superior to normal female mud crab, while its flavor characteristics were relatively better.
  • HE Shuhua, PANG Xiangdong, ZHANG Youdan, JIANG Hong
    Food and Fermentation Industries. 2020, 46(21): 237-241. https://doi.org/10.13995/j.cnki.11-1802/ts.024602
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    Asimple and highly sensitive resonance light scattering method for the detection of antiviral drug residue—lamivudine in fresh livestock and poultry meat was established. In a weak alkaline solution, congo red-cetylpyridinium bromide reacted with lamivudine to form an ionic association complex, which significantly enhanced the resonance light scattering signal and produced a new spectrum with multiple resonance light scattering peaks. At the largest characteristic scattering peak which was presented at 398 nm), the mass concentration of lamivudine in the range of 0.006—0.28 mg/L was linearly related to the enhanced intensity of the resonance light scattering of the association complex. The detection limit was 9.5 μg/kg and the quantitative limit was 0.032 mg/kg. The method was used for the determination of lamivudine in fresh pork and chicken, the spike recovery rate was 96.5%-103% and the relative standard deviation was 1.2%-3.5% (n=5). The method was simple and sensitive, and it can be used for the determination of residues lamivudine in livestock and poultry meat.
  • XU Peng, ZHAO Jianzhen, YAN Weiwei, LUO Huiyu, CHEN Jiachen, LIU Hui
    Food and Fermentation Industries. 2020, 46(21): 242-246. https://doi.org/10.13995/j.cnki.11-1802/ts.024392
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    A method was established for the simultaneous determination of nine strobilurin fungicides in tomatoes by GC-MS/MS. The samples were extracted by acetonitrile and purified by anhydrous magnesium sulfate, n-propyl ethylenediamine (PSA), C18 and GCB and optimization by orthogonal test. Rtx-5 chromatographic column was used for temperature programmed separation, EI ionization source was used for qualitative analysis in MRM monitoring mode. And matrix calibration curve external standard method was used for quantitative analysis. The results showed that a good linear relationships for all kinds of strobilurin fungicides were good in the range of 5-800 ng/mL with the correlation coefficient of 0.993 9-0.999 5. The detection limit was from 0.5 μg/kg to 2.5 μg/kg, while the quantification limit was from 2-8 μg/kg. The recovery rate in samples were 73.24%-91.38%, and the relative standard deviations were 2.51%-10.18%. The method is accurate, precise, simple and economic. It suits the requirements of trace detection of nine strobilurin fungicides in tomatoes.
  • WANG Yufan, ZHANG Wenbin, XU Linna
    Food and Fermentation Industries. 2020, 46(21): 247-252. https://doi.org/10.13995/j.cnki.11-1802/ts.024595
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    Japonica rice in southern Yangtze River area was used as the raw material to explore the relationship between sensory evaluation,taste analyzer results, physicochemical properties and flavor components. The results showed that the score of the taste analyzer was significantly positively correlated with the sensory score. And rice taste was significantly negatively correlated with moisture content and iodine blue value. It was also significantly positively correlated with water absorption. Moreover, rice mouthfeel score was significantly positively correlated with moisture content and iodine blue value. Furthermore, the analysis of flavor components found that the total amount of 2-acetylpyrroline, nonanal and 2-pentylfuran were significantly positively correlated with sensory flavor score. The results indicated that odor, appearance, mouthfeel and taste in sensory evaluation were all related to the results of physicochemical properties and taste analyzer, which could be used to evaluate the taste quality of various kinds of japonica rice in southern Yangtze River area.
  • LIU Hui, LI Bo
    Food and Fermentation Industries. 2020, 46(21): 253-261. https://doi.org/10.13995/j.cnki.11-1802/ts.024993
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    The prevalence of cardiovascular diseases in China is on the rise. Atherosclerosis (AS) is the main cause of coronary heart disease, stroke, cerebral infarction and other diseases. Therefore, the prevention of AS is particularly important. Although the commonly used aspirin and statins can alleviate the formation of AS to a certain extent, long-term intake of these medicines may lead to complications such as massive hemorrhage and myalgia. Previous studies have found that a variety of food derived protein hydrolysates have the effect of preventing AS, which are safe, effective, readily available and easily absorbed. It is expected as a long-time dietary supplement in the primary or secondary prevention of AS. This review summarizes the different pathological theories of AS formation, as well as recent studies on the prevention of AS by protein hydrolysates based on different pathological theories in vitro and in vivo, and the research status and prospects of protein hydrolysates in the prevention and treatment of AS was discussed.
  • YANG Xianqing, LIU Jing, HU Xiao, CHEN Shengjun, WU Yanyan, LI Laihao, QI Bo, DENG Jianchao, YANG Lili
    Food and Fermentation Industries. 2020, 46(21): 262-271. https://doi.org/10.13995/j.cnki.11-1802/ts.024540
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    Malignant tumor is a serious threat to human health. Its incidence rate and mortality rate are also increased year by year. In recent years, natural seaweeds have been used to obtain bioactive peptides which with high efficiency and low toxicity. Therefore, the antitumor activity of bioactive peptides derived from seaweeds has gradually attracted the attention of researchers. This paper reviewed the common kinds and preparation methods of seaweed bioactive peptides. Meanwhile, the evaluation methods and mechanism of seaweed antitumor active peptides were also been described, so as to provide reference for the development of antitumor natural drugs and foods.
  • HUA Yun, HUANG Kunlun, LIANG Zhihong
    Food and Fermentation Industries. 2020, 46(21): 272-276. https://doi.org/10.13995/j.cnki.11-1802/ts.024129
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    Cereals and legumes are important parts of human and animal diets. In addition to nutrients, they also contain a variety of anti-nutritional factors, such as trypsin inhibitor, phytic acid, non-starch polysaccharides, lectin, tannin, etc. These anti-nutritional factors not only affect the digestion and absorption rate of cereals and legumes, but cause health risks to organisms. Microbial fermentation of cereals and legumes can effectively reduce the content of anti-nutritional factors and improve the nutritional value. Based on the research of anti-nutritional factors in cereals and legumes, the microbial fermentation technologies used to degrade anti-nutritional factors and their applications toward various cereals and legumes were reviewed.
  • ZHOU Shenghu, MAO Yin, DENG Yu
    Food and Fermentation Industries. 2020, 46(21): 277-283. https://doi.org/10.13995/j.cnki.11-1802/ts.024874
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    Given that microbial fermentation is a complicated and dynamic process, it is difficult to regulate the metabolic flux due to the changing conditions in cellular growth. Furthermore, the fermentation system is a mixture which contains nongenetic variants with different production performance as well as different growth states. The current focus of fermentation engineering and metabolic engineering is how to simultaneously achieve the optimum growth and production states of individual cell in the fluctuating intra- and extra-cellular environment by dynamically regulating the metabolic network. According to the spatiotemporal distribution properties of metabolic flux perturbance factors, this review highlights the physical and chemical environment-based dynamic regulation strategies, and intracellular or extracellular metabolites-based dynamic regulation strategies. Theoretical and technical references for precise controlling of the fermentation process were also summarized.
  • LI Guowei, YOU Chun
    Food and Fermentation Industries. 2020, 46(21): 284-291. https://doi.org/10.13995/j.cnki.11-1802/ts.024623
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    Disaccharide phosphorylases are a type of enzymes that utilize disaccharides as the substrate and catalyze the transfer of phosphate group to glycosyl to produce glucose 1-phosphates. According to the stereochemical course of the reaction catalyzed, disaccharide phosphorylases may be divided into retaining and inverting phosphorylases, according to the anomeric configuration of the donor disaccharides is retained or inverted in the resultant glucose 1-phosphate. At present, more than 10 disaccharide phosphorylases are discovered and distributed in the glycoside hydrolase and glycosyltransferase families. In vitro biosynthesis system designed based on the function of disaccharide phosphorylase can be used not only for the manufacturing of high-value chemicals, such as amylose, myo-inositol, and laminaribiose, but also for the production of bulk products, such as hydrogen energy and enzymatic fuel cells. With the development of protein engineering, disaccharide phosphorylase will play a significant role in in vitro biosynthesis.
  • HU Qianjue, QIAO Nanzhen, YU Leilei, ZHAI Qixiao, TIAN Fengwei, CHEN Wei
    Food and Fermentation Industries. 2020, 46(21): 292-298. https://doi.org/10.13995/j.cnki.11-1802/ts.024394
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    Penicillium expansum is a common spoilage fungus in fruits, which is generally present on the surface of rotten pome fruits. Post-harvest contamination caused by P. expansum infection can cause serious economic losses. The secondary metabolite of P. expansum, patulin, will remain in the processed fruit products. After being consumed by humans, it will induce acute and chronic toxic damage and cytopathy, which seriously threatens human health. Physical and chemical methods are traditionally used to inhibit the growth of P. expansum and to eliminate patulin, but there are some obvious limitations regarding to the practical application. As a new control method, biological control is safe, efficient and environmental friendly. Thus, the use of biological control against P. expansum and patulin has attracted widespread attention. In addition to introduction of the worldwide pollution of P. expansum and patulin, this review focuses on the traditional and biological control methods, as well as the control mechanisms. Also, this review provides a theoretical reference for the further development and practical application of biocontrol methods in fruits.
  • LI Qi, LI Yunlong, HU Junjun, CHENG Zhe, HE Yongji, LI Hongmei
    Food and Fermentation Industries. 2020, 46(21): 299-303. https://doi.org/10.13995/j.cnki.11-1802/ts.024803
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    Cereal juice is a kind of cereal beverage that can replace meals. It could not only to provide sufficient nutrition and energy for the human body but also help to reduce the incidence of chronic diseases such as diabetes. Due to its high solid content, its quality prone to be deteriorate such as stratification, water precipitation and other phenomena in the shelf life. This article summarizes the market and research status of cereal juice, analyzes the various factors that affect the stability of cereal juice. And it also puts forward the improvement methods for its stability. Moreover, the development trend and prospects of cereal juice are also be proposed. This review provides a certain reference for the production and quality improvement of cereal juice.
  • LI Zhao, LI Ningning, LIU Yu, ZHAO Shengming, KANG Zhuangli, ZHU Mingming, JI Hongfang, HE Hongju, MA Hanjun
    Food and Fermentation Industries. 2020, 46(21): 304-309. https://doi.org/10.13995/j.cnki.11-1802/ts.024364
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    Ultra-high pressure technology not only can reduce the microorganism, keep good flavor and quality in meat products, but also affect the disulfide bond, hydrogen bonding and hydrophobic interaction. It results in denaturation, gelation and depolymerization of proteins by the change of protein configuration. Therefore, ultra-high pressure technology could be used to improve the gel properties of meat production. This article briefly reviewed the effects of biochemical characteristics and chemical force of myofibrillar protein by ultra-high pressure technology. The mechanism of ultra-high pressure on gel properties of myofibrillar protein was emphasized. This study provides theoretical reference for the application of ultra-high pressure technology in gel-type meat products.
  • ZHANG Qingxia
    Food and Fermentation Industries. 2020, 46(21): 310-316. https://doi.org/10.13995/j.cnki.11-1802/ts.025028
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    Fresh wet noodles are favored by consumers; however, its high moisture content leads to fast spoilage, thus has seriously restricted its industrial production. Adding preservatives is one of the common methods to solve the problem. With the enhancement of people's awareness of healthy diet and food safety, the development and application of plant preservatives has become an important trend in fresh wet noodles preservation. At present, plant preservatives used for fresh wet noodles preservation include spices, Chinese herbs extracts, plant essential oils, tea polyphenols, glycinin basic polypeptide, flaxseed meal, and the extracts from Eleocharis tuberosa peel, grape seed and lemon. This article summarizes the effects of these plant preservatives, individually or in combination with other treatments, on the preservation and quality of fresh wet noodles. The bacteriostatic mechanism of plant preservative is summarized in three aspects: destroying cell wall and cell membrane system, destroying the structure of protein and genetic material, and interfering with the process of energy metabolism in cells. Besides, the existing problems and future development direction are discussed so as to provide reference for industrial production of fresh wet noodles.