25 November 2020, Volume 46 Issue 22
    

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  • XIANG Wenyan, ZHANG Juan, DU Guocheng, LI Shaolei, GU Zhiwei
    Food and Fermentation Industries. 2020, 46(22): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.024058
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    To obtain a fast fermentation yeast from natural starter,high-throughput screening was performed using natural fermentation broth of grape,kefir grains and kombucha.The selected strain was subjected to tolerant domestication and fermentation optimization.OD600 of the fermented broth increased by 2.2 times at 300 g/L glucose and 8.5 times at 2.0 g/L NaCl after domestication.The strain was identified as Saccharomyces cerevisiae and named as Saccharomyces cerevisiae LBBE-1.Additionally,medium optimization was performed in shaking flasks and the optimal medium (glucose 55 g/L,corn slurry 21 g/L,yeast extract 4 g/L) was used for 15 L bioreactor fermentation.Finally,the OD600 reached 92.9 in 22 h.The viable cell count was 6.3×109 CFU/mL.The results laid a certain foundation for the application of natural yeast in baked goods.
  • LIU Panpan, CUI Zhiyong, WANG Zikun, ZHANG Qin
    Food and Fermentation Industries. 2020, 46(22): 8-13. https://doi.org/10.13995/j.cnki.11-1802/ts.024572
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    To clarify the key pathways and the metabolic flux distribution of the competing branches of seven Klebsiella strains duringcotton stalk hydrolyzed sugar liquid fermentation to produce succinic acid,and to achieve high-efficiency regulation,the contents of succinic acid,glucose and xylose,the activities of succinic acid dehydrogenase and phosphoenolpyruvate carboxylase,and the concentrations of pyruvate and lactic acid of each strain at 6,12,18,24,30 and 36 h were monitored,and the metabolic characteristics were clarified.The results showed that all Klebsiella strains could effectively ferment cotton stalk to produce succinic acid in 6-36 h,and the fermentation time of succinic acid production was mostly in 6-12 h.WL1309 and WL1312 obtained higher succinic acid production (>42 g/L) at 6 h,and the succinic acid content of the other strains peaked at 12 h of fermentation.By the end of fermentation (36 h),the glucose utilization rate of all strains was higher than 85%,and the utilization rate of xylose was higher than 90%.The succinate dehydrogenase activity of each strain was low.The phosphoenolpyruvate carboxylase mainly affected the synthesis of succinic acid at 6-12 h and 24-36 h.The pyruvate node may accelerate the conversion of succinic acid in the middle and late stages of fermentation (24~36 h),causing the decrease of the metabolic flux distribution of the succinic acid synthesis branch,while the influence of lactic acid on the metabolic flux distribution was weak.During the fermentation process,the high yield of succinic acid can be achieved to a certain extent by regulating the key enzymes and major metabolites in the fermentation process.
  • LI Yicong, FAN Shuangxi, JI Xin, LI Chunyang, XIN Peng, SHEN Songqiang, ZHANG Zehui, LIU Fenghui, ZHONG Qiding
    Food and Fermentation Industries. 2020, 46(22): 14-20. https://doi.org/10.13995/j.cnki.11-1802/ts.024113
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    Direct injection gas chromatography technology was used to quantify the 48 characteristic flavor components in fragrant Baijiu in order to authenticate the bottled storage year of fragrant Baijiu.Partial least squares regression (PLSR) combined with multivariate statistical methods was used to establish the prediction model of bottled storage year of fragrant Baijiu.The R2 of the model was 0.953 4,the root mean square error of calibration (RMSEC) was 0.215 9,the root mean square error of prediction (RMSEP) was 0.838 4,and the relative percent deviation (RPD) was 4.631 3.The research results showed that both the regression fitting effect and the prediction accuracy of the model were good.The jack-knife method was used to test the significance of the regression coefficient of the PLSR model and screen out the characteristic markers of bottled storage year of fragrant Baijiu.The research results showed that ethyl hexanoate,acetaldehyde,ethyl caprylate and normal butanol were significantly correlated with the bottled storage year of fragrant Baijiu.
  • ZHANG Xingyun, ZHONG Qiuchan, WANG Shuxin, YI Zuxin, WANG Xinyu, LI Mingxuan, WANG Guangqiang, SONG Zibo, AI Lianzhong, ZHANG Hui
    Food and Fermentation Industries. 2020, 46(22): 21-27. https://doi.org/10.13995/j.cnki.11-1802/ts.024856
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    To investigate the effect of rheological properties of frozen dessert solutions such as ice cream on the growth of ice crystals in frozen products,sugar solutions containing 0.3% (w/w) of different hydrocolloids (xanthan gum,tamarind seed gum,guar gum,carboxymethylcellulose and locust bean gum,respectively) were prepared.The water content of sugar solutions were sequentially reduced by 0%,15%,30%,45%,60% and 75% to simulate the freezing process.The effects of viscoelasticity of solutions on the rate of recrystallization were studied using rheology and cryomicroscopy techniques.Results showed that the rheology of sugar solutions supplemented with different hydrocolloids had significant effects on the recrystallization rate by comparing with control group without hydrocolloid.And the tamarind seed gum reduced the recrystallization rate from 62.45 μm3/h of control group to 1.66 μm3/h which exhibiting the most significant effect among all the samples.Both standardized breakpoints of viscosity and modulus of sugar solution presented good linear correlations with the rate of recrystallization (correlation coefficients of r2=0.92 and r2=0.95,respectively).Above results indicated that the rheological properties of sugar solutions with hydrocolloids during freezing process were related to the growth of ice crystals.Supplementation of viscous hydrocolloids could reduce the rate of recrystallization,delay ice crystal growth,and predict and judge the ice recrystallization rate,and thus saving costs for industrial production.This study established a theoretical foundation for the application of hydrocolloid,especially tamarind seed gum,on reducing recrystallization rate,controlling ice crystal size and improving sensory quality of frozen desserts.
  • KUANG Jiahua, HUANG Yanyan, HU Jinshuang, YU Jiajia, ZHOU Qinyu, ZHAO Shan, LIU Dongmei
    Food and Fermentation Industries. 2020, 46(22): 28-35. https://doi.org/10.13995/j.cnki.11-1802/ts.024343
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    An exopolysaccharides (EPS) producing strain was isolated from Yunnan Puer tea.This strain was defined as Bacillus amyloliquefaciens DMBA-K4 by 16S rDNA.Single factor trials and response surface tests were performed to optimize its EPS yield,and its in vitro antioxidant activity was also investigated.The optimal fermentation conditions were as follow:the culture medium consisted of 4 g/L sucrose,5 g/L tryptone,10 g/L yeast,5 g/L NaCl,pH 7.6,inoculator amount of 3.10% and fermented for 18 h.Under these conditions,the maximal yields of EPS increased by 155.7% and reached 171.31mg/L.In vitro antioxidant results showed that EPS had strong antioxidant activity.When the concentration of EPS was 5 mg/mL,the scavenging rate of DPPH free radical and ·OH was 78.60% and 75.47%,respectively.The research provide theoretical support to EPS industrialization and widen the utilization prospect of novel bio-polysaccharide.
  • JIN Wengang, LYU Hao, ZHAO Ping
    Food and Fermentation Industries. 2020, 46(22): 36-41. https://doi.org/10.13995/j.cnki.11-1802/ts.025178
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    In this study,6.67% skin gelatin solution of Andrias davidianus and silicon were used as raw materials to prepare functional composite liquid.The results showed that by the addition of different levels of silicon,the L* value and pH value of the composite liquid increased significantly (P<0.05),meanwhile the gel strength decreased significantly (P<0.05).Rheological analysis showed that the storage modulus and loss modulus of Andrias davidianus skin gelatin could be improved by low levels of silicon (10%~30%) compared with control,which showed a better viscoelastic properties but high level silicon could damage the viscoelastic properties of Andrias davidianus skin gelatin.The infrared spectra showed that the amide A and II bands of gelatin in Andrias davidianus skin gradually moved to the low wave number direction,while the I and III bands shifted to the high wavenumber direction which might be caused by the different hydrogen bond interaction between the silicon and the amino acid side chain of gelatin.Moreover,the emulsifying activity index (EAI) and emulsifying stability index (ESI) of Andrias davidianus skin gelatin solution were significantly improved (P<0.05) by incorporated with different levels of water soluble silicon.Therefore,the composite liquid with low dose of silicon into the giant salamander gelatin possessed good physicochemical properties and emulsifying activity,which could be used as a functional surfactant in food emulsion.
  • HUANG Hui, WEI Ya, YANG Xianqing, CEN Jianwei, ZHAO Yongqiang, CHEN Shengjun, HU Xiao, WANG Yueqi, HAO Shuxian
    Food and Fermentation Industries. 2020, 46(22): 42-47. https://doi.org/10.13995/j.cnki.11-1802/ts.024676
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    To improve the quality of dried squid,the effects of tenderizer,acidifying or alkalizing agent,water activity lowering agent on the muscle of squid were studied by muscle properties test and SEM.The results showed that ultrasonic treatment for 6 min combined with 6 g/L calcium chloride and 0.3 g/L trypsin solution could reduce the muscle hardness by 26.9%.And the microstructure of muscle showed that the myofibril was broken and the tissue of muscle was softened.Moreover,the myofibril fragmentation index was significantly increased.The pH value of muscle could be improved closely to neutral by 6 g/L sodium bicarbonate.Furthermore,the water activity of dried products could be reduced from 0.81 to 0.64 by 30 g/L propylene glycol treatment and rehydration rate increased from 40.94% to 53.64%.The muscle modification could effectively improve the texture characteristics and the muscle structure.It also could reduce the acidity and increase the rehydration of the dried squid.The property of the dried squid was improved by the muscle modification.
  • LIU Yue, XIE Yong, LIU Lin, WANG Hui, CHEN Chaojun, LIU Xiong
    Food and Fermentation Industries. 2020, 46(22): 48-54. https://doi.org/10.13995/j.cnki.11-1802/ts.024750
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    In order to improve the processing characteristics of whole potato flour(WPF),WPF with different cooking degrees(CD) were prepared by microwave,and the effects of CD of WPF on wheat dough was studied.The reconstituted flour and dough made from WPF and high gluten wheat flour with the ratio of 3:7 were used as the test groups,and the reconstituted flour and dough made from commercial snowflake flour and high gluten wheat flour with the same ratio were used as the control.The pasting property of the reconstituted flour was measured by the rapid viscosity analyzer (RVA),while mixing behavior and rheological properties of the reconstituted dough were determined by the mixing experiment instrument and rheometer.The results showed that the gluten network structure and elasticity of the reconstituted dough was enhanced by the WHF with low CD compared to the WHF without cooking.And the peak viscosity and final viscosity of the reconstituted flour decreased,and the water absorption and total weakening of the reconstituted dough increased.However,the texture parameters such as hardness and chewability decreased with the increase of the CD of potato flour.Moreover,the pasting properties of the reconstituted flour and the mixing behavior properties of the reconstituted dough were better than that of the control groups.This finding revealed that the WHF with low CD is suitable for the processing of reconstituted dough.
  • WANG Yuchen, TAO Yang, LI Dandan, HAN Yongbin, JIANG Xiaosan, JIANG Yingbing
    Food and Fermentation Industries. 2020, 46(22): 55-63. https://doi.org/10.13995/j.cnki.11-1802/ts.024011
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    To investigate the effect of low-frequency and low-intensity ultrasound on the metabolic properties of Lactobacillus plantarum in ginkgo kernel juice,low-frequency (20 kHz) ultrasound at three intensities (58.9,98.6,and 120.8 W/L) was adopted to assist L.plantarum to ferment ginkgo kernel juice,and the main metabolic indexes during fermentation were measured.The results showed that ultrasound treatment could promote the growth of L.plantarum,and significantly (P<0.05) increased the viable cell counts in the stationary period,thus delaying the time of entering the declining period.In the early stage of fermentation,low-frequency and low-intensity ultrasound treatment promoted L.plantarum to utilize sugar,increased lactic acid yield and accelerated the metabolism of amino acids.In addition,low-frequency and low-intensity ultrasound treatment played a positive role in the degradation of ginkgolic acids and the enrichment of ginkgolides by L.plantarum.After 48 hours of fermentation,the total ginkgolic acids content in 58.9,98.6 and 120.8 W/L ultrasound groups was 9.01%,8.10% and 15.18% lower than that in the control groups,while the total ginkgolides content was 0.10%,4.01% and 2.67% higher than that in the control groups,respectively.This research provided experimental basis for the application of low-frequency and low-intensity ultrasound in improving the efficiency of microbial fermentation.
  • KONG Yan, QIN Fanping, QIN Jun, GONG Xin, LIAO Li, JIANG Linjun, CHEN Anjun
    Food and Fermentation Industries. 2020, 46(22): 64-70. https://doi.org/10.13995/j.cnki.11-1802/ts.024244
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    In order to select the optimal strain for mulberry wine production,the effect of 10 commercial yeast strains on the quality of mulberry wine was investigated.Results indicated that only six yeast strains,2323,AC,FX10,F15,D254,and F33,could contribute to the production of mulberry wine with a volatile acid content of <1.2 g/L (expressed as acetic acid).The numbers of volatile flavor compound (VFC) types in mulberry wines produced by these six yeast strains followed the order of AC = F33 >F15 >2323 >FX10 = D254.The orders of the VFC contents and comprehensive sensory scores of fermented wines were 2323 >D254 >F15 >F33 >FX10 >AC and FX10 >2323 >F15 >D254 >AC >F33,respectively.The correlation analysis showed that 30 VFCs positively and 14 VFCs negatively correlated with the comprehensive sensory score.A fuzzy comprehensive evaluation model was constructed based on the comprehensive consideration of the volatile acid content,comprehensive sensory score,and the VFC contents that positively correlated with the comprehensive sensory score.The results of the final model indicated that mulberry wine fermented by the F15 strain exhibited optimal comprehensive quality,making F15 the most suitable yeast strain for mulberry wine production.
  • LIU Peiji, CUI Wenjia, WANG Wenliang, GONG Zhiqing, YANG Zhengyou
    Food and Fermentation Industries. 2020, 46(22): 71-78. https://doi.org/10.13995/j.cnki.11-1802/ts.024141
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    The Maillard reaction was used in order to improve the flavor of enzymolysis hydrolysate of Lentinus edodes stalk.The reaction conditions were optimized according to the sensory evaluation and absorbance.The amino acids,organic acids and volatile flavor compounds in the hydrolysate before and after the reaction were analyzed.The optimum reaction conditions were as follows:The addition of fructose and sucrose at 10.0% (mass fraction) with a mass ratio of 1:2,initial pH of 5.5,and the reaction was performed at 100 ℃ for 110 min.After Maillard reaction,the total amount of amino acids and organic acids in the enzymolysis hydrolysate decreased.Gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the flavor before and after Maillard reaction.The content of the substances with undesirable flavor such as heptanal,dimethyl disulfide,dimethyl trisulfide,3-octanone and isoamyl alcohol was significantly reduced and some even disappeared.The characteristic flavor substances of Maillard reaction products were ethanol cyclohexanone acetone 2-methylpyrazine and 2-acetylpyrrole,which can bring special sweet and toasted flavor to the system.In conclusion,Maillard reaction can effectively promote the flavor of enzymatic hydrolysate of Lentinus edodes stalk.
  • ZENG Yiwei, ZHANG Xiaoxuan, CHENG Sijun, LIU Huan, MIN Ting, MEI Yunjun
    Food and Fermentation Industries. 2020, 46(22): 79-83. https://doi.org/10.13995/j.cnki.11-1802/ts.024458
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    Nano-selenium has low toxicity and strong biological activity,therefore,it has great attraction and competitiveness in the market of medicine and health care products.A strain able to reduce selenite to red product was successfully isolated from the soil of selenium-rich mining area in Enshi Tujia and Miao autonomous prefecture,Hubei province.The selenite tolerance,morphology and taxonomy of the strain were analyzed,and the red fermentation product was purified and analyzed by electron microscopy and X-ray photoelectron spectroscopy (XPS).The results of electron microscopy showed that the strain was rod-shaped.The phylogenetic tree analysis showed that the strain was attributed to Pseudomonasand the tolerance of selenite ranged from 10 to 20 mg/mL.The red substance was identified as nano-selenium,the size ranged from 100 to 200 nm.The Pseudomonassp.has the potential for the production of red nano-selenium.
  • LI Boying, XU Jinge, XU Honggao, CUI Yajuan, MAO Like
    Food and Fermentation Industries. 2020, 46(22): 84-90. https://doi.org/10.13995/j.cnki.11-1802/ts.024913
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    The objectives of the study were to understand the effects of different ion-exchange membranes,including homogeneous membrane,heterogeneous membrane and alloy membrane,on the compositions of metal ions and its effect on sensory quality of asparagus juice during the process of electrodialysis.The results suggested that electrodialysis can effectively reduce the concentration of metal ions in asparagus juice,but the effects were varied depending on the natures of ion-exchange membranes.Under the same voltage and current,the proportion of ions removed by homogeneous membrane was low,while heterogeneous membrane was too high.This resulted in the loss of nutrient components,and the alloy membrane could appropriately regulate metal ions without losing nutrient components.Besides,the electrodialysis process did not affect the total content of saponin in asparagus juice.Moreover,the alloy membrane could regulate the concentration of organic acids,major metal ions and trace metalions.Furthermore,sensory evaluation showed that alloy membrane was more suitable to improve the quality of asparagus juice,the asparagus juice obtained by electrodialysis for 180 min with alloy membrane had the best quality.Using above treatment,the conductivity was decreased to 0.894% that of the original juice,and the soluble solid content was decreased to 84.2% of the original one.
  • LIU Qiao, LUO Qiang, ZHANG Ming, SHENGLONG Nayong, GUAN Renmei, LUO Fan
    Food and Fermentation Industries. 2020, 46(22): 91-97. https://doi.org/10.13995/j.cnki.11-1802/ts.024438
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    In order to understand the bacterial diversity of traditional naturally fermented pickles from different regions,the method of constructing 16S rDNA clone library was used to study the bacterial community diversity of traditional naturally fermented pickles in Jilin,Henan,Liaoning and Inner Mongolia.The results indicated that the pickles of these four regions varied in bacterial diversity,dominance and evenness.The diversity of bacterial community in the pickles in Liaoning was the highest,the dominance was prominent and the uniformity was good.While,the diversity,dominance and evenness were the lowest in Henan pickles.Through 16S rDNA gene sequence analysis,200 clones were found distributing in four genera,namely Lactobacillus,Enterococcus,Leuconostoc and Pediococcus.Lactobacillus brevis was the dominant species of pickles in Jilin,Henan,Liaoning and Inner Mongolia.By exploring the diversity of bacteria in pickles from different regions,this study revealed the differences in the microbial community structure of pickles from different regions,which provides a theoretical basis for the subsequent exploration of the formation mechanism of pickles flavor substances and lays a foundation for the development and utilization of the microbial resources in pickles.
  • ZHOU Lijun, YANG Miaomiao, WEI Chunyan, PAN Changpei, HUANG Shihai
    Food and Fermentation Industries. 2020, 46(22): 98-105. https://doi.org/10.13995/j.cnki.11-1802/ts.022509
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    High-density fermentation of Lactobacillus salivarius was conducted under aerobic conditions and the number of viable bacteria was measured.Using total viable count as the indicator to study the optimal conditions for aerobic respiration of L.salivarius,the number of viable bacteria and the survival time were improved for large-scale industrial fermentation.A Lactobacillusstrain named GDW1994 was screened and identified as L.salivarius by 16S rDNA sequencing.The effect of acid and hydrogen peroxide on the growth of strain L.salivarius GDW1994 revealed that the activation of its respiratory chain required the simultaneous addition of heme and tetraene naphthalene (VK2).The optimized medium was peptone 10 g/L,yeast extract 2.5 g/L,glucose 20 g/L,beef paste 15 g/L,anhydrous sodium 2 g/L,MgSO4 0.6 g/L,MnSO4·H2O 0.2 g/L.The optimal conditions were 37℃,inoculation volume 4%,pH 6.4,160 r/min and catalase 30 g/L.With the acquisition of heme and tetraene methanone,and the participation of oxygen,the GDW 1994 strain could be preserved for up to 30 d at 4 ℃.The total viable count reached 108 CFU/mL and survival rate was 100 times higher than that of the medium without heme,tetraene naphthalene and oxygen.It was 20 times higher than that of the culture medium added with exogenous catalase.
  • YAO Niuniu, CHANG Chunhui, YU Hongwei, GUO Runfang
    Food and Fermentation Industries. 2020, 46(22): 106-112. https://doi.org/10.13995/j.cnki.11-1802/ts.023647
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    In this study,Saccharomyces cerevisiae 4-2 and a commercial yeast,Angel® high activity dry yeast,for milk vinegar fermentation were screened by sensory evaluation.Using sucrose as substrate,the fermentation kinetic models of cell growth,product generation and substrate consumption of these two yeasts were established using Logistic equation and Leudeking-Piret equation,respectively.Non-linear fitting analysis and model validation of the test data were carried out.The results showed that the cell growth of S.cerevisiae 4-2 and Angel® dry yeast was in accordance with the Logistic model,the alcohol content change and the total sugar content change were in accordance with the Leudeking-Piret model,and the fitting degree was greater than 0.950.The errors between the theoretical and experimental values verified by the three models of the two yeasts were less than 10%,indicating that the model fitted well.All three kinetic models can elucidate the dynamic changes of substances in yeast fermentation process and provide theoretical basis for milk fermentation.
  • HAN Yuting, CHEN Jianguo, LI Zhouyong, LUAN Shaomeng, KANG Xiaohong
    Food and Fermentation Industries. 2020, 46(22): 113-117. https://doi.org/10.13995/j.cnki.11-1802/ts.024546
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    A strain with high production of extracellular polysaccharides,Streptococcus thermophilus MN-002,was selected from traditional fermented dairy products.To further explore the efficacy of S.thermophilus MN-002 in relieving body fatigue,108 male mice were randomly divided into three groups,and were administered by saline,MN-002 fermented milk and MN-002 powder for 45 d.The anti-fatigue effect of S.thermophilus MN-002 was analyzed through the weight-bearing swimming test of mice and the detection of blood lactic acid,serum urea and liver glycogen indexes.The results showed that both fermented milk and bacterial powder significantly improved the exercise tolerance of mice,increased hepatic glycogen,and reduced blood lactate content and serum urea nitrogen.Therefore,it was concluded that MN-002 fermented milk and powder had the effect of relieving physical fatigue,and the effective dose was 2×108CFU/d.This provides a theoretical basis for the application of S.thermophilus MN-002 in anti-fatigue and product development.
  • CHEN Qiong, CHEN Peng, XU Minjun, LI Junying
    Food and Fermentation Industries. 2020, 46(22): 118-124. https://doi.org/10.13995/j.cnki.11-1802/ts.025084
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    This study explored the immunoregulatory effect of zinc and VC compound formula on cyclophosphamide (CTX)-induced immunosuppression in immature mice.Thirty six three-week old mice were randomly divided into three groups:Control group,CTX group and CTX + complex group.CTX+complex group were treated with zinc citrate and VC,while the other two groups were used as control.On 14 d and 15 d,CTX was applied by intraperitoneal injection as immunosuppressive agent in CTX group and CTX+complex group.After 28 day's administration,immunological parameters were investigated.The results showed that zinc citrate and VC complex could significantly increase the weight of thymus gland and coefficient of mice.Besides,this complex also could increase the concentration of IL-2,TNF-α,IFN-γ in mice's peripheral blood,the content of spleen Th1 cell and the number of Peyer's patch.Meanwhile,the content of SIgA as well as the number of hemolytic plaque in mice's intestine were also be increased,but it had no effect on NK cells activity and lymphocytes proliferation in the immature mice.These results suggested that zinc and VC compound formula could alleviate cyclophosphamide-induced immunosuppression in immature mice by enhancing peripheral immunity.
  • SHI Shuyuan, DONG Chenghu, ZHANG Jianan, LU Xiaohui, CHEN Cunkun
    Food and Fermentation Industries. 2020, 46(22): 125-128. https://doi.org/10.13995/j.cnki.11-1802/ts.024976
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    Hainan "Feizixiao"litchi was soaked in cold water,3 g/L sodium ascorbate solution,3 g/L citric acid solution,3 g/L sodium ascorbate+3 g/L citric acid solution,and dipped in ozonation of 0.7 mg/L respectively at 3 ℃.After draining water,they were packed in PVC moisture permeable bag with the thickness of 0.06 mm and PE fruit fresh-keeping bag with thickness of 0.025 mm.Then,each bag (5.0 kg) was stored in cold storage at (3±0.5) ℃ for 17 d.And the effects of different treatments on pericarp browning were detected.The results showed that,except the treatment of soaking sodium ascorbate in PE fresh-keeping bag was better than that of soaking in cold water in two kinds of bags,the peel browning of other treatments were higher than that of the control group.The possible reasons were related to factors such as concentration,application of cold water at 3 ℃,short soaking time and low storage temperature.The results also showed that PE fresh-keeping bags were better than PVC moisture-permeable fresh-keeping bags.Among them,3 ℃ 3 g/L sodium ascorbate solution combined with PE fresh-keeping bag packaging and 3 ℃ cold water soaking treatment combined with PE fresh-keeping bag packaging were the best.
  • WEI Qichao, LI Shuang, CHEN Yongkai, LI Xia, HUANG Feng, ZHANG Chunhui
    Food and Fermentation Industries. 2020, 46(22): 129-133. https://doi.org/10.13995/j.cnki.11-1802/ts.024552
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    In order to investigate the influence of barrier property of packaging material on storage quality of sauce beef,the samples were vacuum-packed using two kinds of barrier packaging materials and then stored at 37°C for 1,7,14,21,28 d.During storage,the indexes including color,thiobarbituric acid (TBA),total numbers of colony determination and volatile compounds and sensory evaluations were examined.The results showed that the L* value of both two packaging groups increased after 28 d storage,while the a* value decreased.However,the L* value in high barrier packaging group was significantly lower than that in general packaging group (P<0.05).But the a* value was significantly higher than that in general packaging group (P<0.05).The TBA value of the high barrier packaging group was always lower than control group,and there was no significant difference in volatile compounds between the two packaging groups (P>0.05).Meanwhile,the total number of colonies in two groups increased while no significant difference (P>0.05) between them.Additionally,the overall sensory evaluation in high barrier packaging was much higher than that in general packaging group.Therefore,high barrier packaging materials can effectively prolong the shelf life and are promising for preventing oxidation and color change of sauce beef.However,the impact of packaging barrier on flavor of sauce beef maybe occur after a longer storage period.
  • GAO Yue, JIANG Yi, LAI Luying, PAN Siyi, XU Xiaoyun, LIU Fengxia
    Food and Fermentation Industries. 2020, 46(22): 134-141. https://doi.org/10.13995/j.cnki.11-1802/ts.022948
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    In order to explore the quality changes of heat and high hydrostatic pressure (HHP) treatment on hot and sour lotus root before and after sterilization and during storage,lotus root was used as the raw material in this study.After cooking,it was treated by two sterilization methods.The color and texture characteristics were used as physical and chemical indicators.The total number of colonies and the shelf life was determined.The following conclusions were obtained as follows:No microorganisms were detected in the two sterilization methods before and after sterilization and during storage.After sterilization and during storage,the total color difference ΔE*value,the a*value and the b* value were increased,meanwhile the L* value,the hardness,brittleness and compactness of the lotus root were decreased.The color and texture of the hot and sour lotus root treated by high hydrostatic pressure treatment were better than that of the heat treatment.The shelf life of hot and sour lotus root was 560 d after heat treatment at 121 ℃/20 min and 563 d after HHP treatment at 500 MPa / 10 min respectively.
  • WANG Yixin, WU Han, HUANG Haiyuan, SHEN Siyuan, SHI Wenzheng
    Food and Fermentation Industries. 2020, 46(22): 142-146. https://doi.org/10.13995/j.cnki.11-1802/ts.024650
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    In order to investigate the effect of ultrasonic-assisted pickling on the quality of black carp,the textural properties,colour,sodium chloride content,free amino acids content and nucleotide compounds content of black carp dorsal meat were analyzed with the different pickling time (5-90 min).The results showed that the hardness and chewiness of meat increased first and then decreased with the increase of the ultrasonic-assisted pickling time.And the maximum value were obtained both after pickling for 10 min.After 30 min,the a* value was significantly increased (P<0.05),however,there was no significant difference in a* value among samples with pickling time of 40-90 min (P>0.05).The b* value of black carp meat decreased gradually with the extension of pickling,and the content of sodium chloride in black carp meat reached 2.45% after 90 min.Ultrasonic-assisted pickling promoted the content of fresh sweet amino acids,and the inosine monophosphate predominated in nucleotide compounds,which played a positive role in the taste of pickled products.The study provides a theoretical and technical support for improving the quality of pickled aquatic products.
  • DOU Xin, HUANG Kehui, WEI Ya, WU Yanyan, ZHANG Yuting
    Food and Fermentation Industries. 2020, 46(22): 147-152. https://doi.org/10.13995/j.cnki.11-1802/ts.024553
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    In order to increase the scales value of sea bass,sensory evaluation and texture characteristics was used as evaluation indicators combined with single factor experiment and orthogonal experiment to determine the best process for preparing scales of sea bass.Meanwhile,the protein content and microbial of the product were also been analyzed.The results showed that the optimized conditions was as follows:The combined treatment of fish scales with 1% edible salt and 2% white vinegar;the mass ratio of sea bass fish scales to water was 1:7.5 and boiling at 100 ℃ for 25 minutes under normal pressure.Then the samples were filtered and refrigerated at 4°C for 2 hours to obtain the finished fish scale peptone.Moreover,the color was white and transparent,crystal clear,smooth taste,good toughness,no fishy smell,and dense jelly,not loose,and had good elasticity.Its protein content was 3.46% and the total number of colonies was 1.20×102 CFU/g,which meets the requirements of relevant national health standards.Compared with jelly and other foods,this product was rich in collagen.This research provides technical support for the development of fish scale peptone products.
  • CHEN Siyu, SUN Nan, SI Dingcheng, ZHONG Lingwei, LI Qiannan, ZHANG Baoshan
    Food and Fermentation Industries. 2020, 46(22): 153-160. https://doi.org/10.13995/j.cnki.11-1802/ts.024302
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    In order to make use of the effluent from tofu squeezing,effluent from tofu squeezing and sucrose were used as raw materials for vinegar production,single factor and response surface methodologies were applied to determine optimal process conditions.Active substance levels were measured and compared throughout fermentation,and the antioxidant activities of the tofu effluent,tofu effluent liquor,and tofu effluent vinegar were analyzed.Optimal process conditions for alcohol fermentation were initial sucrose mass fraction 11%,3% yeast inoculum at 32 ℃.Optimal process conditions for vinegar fermentation were 8% acetic acid bacteria inoculum,initial acidity of 1.9 g/100mL,8% initial alcohol volume fraction at 30 ℃.The acidity of tofu effluent vinegar after fermentation was 5.88 g/100mL,and fermentation increased total phenol,total flavonoid,and amino acid levels.Fermentation also significantly increased total reducing power and the scavenging rate of DPPH,·OH,ABTS free radicals.This study determined the basic process for vinegar fermentation using tofu effluent vinegar and the related data provide a basis for industrial production.
  • HUANG Yulong, SUN Ruoshi, QUAN Ting, LIU Yan, MU Yuwen, KANG Sanjiang, ZHANG Huiyuan
    Food and Fermentation Industries. 2020, 46(22): 161-166. https://doi.org/10.13995/j.cnki.11-1802/ts.024385
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    A lactic acid bacteria (No.zh) with high fructose conversion rate was screened from the strain reserve in our laboratory and its species name was identified.The fermentation parameters of producing L-lactic acid from inulin hydrolysate of strain zh were investigated.The strain zh was identified as Lactobacillus plantarum based on its morphological features,physiological and biochemical properties,as well as 16S rDNA sequence analysis.According to the single factor experiments of medium formula and culture conditions,the main factors affecting L-lactic acid production were MnSO4,sodium acetate,culture temperature and pH.The orthogonal experimental design was employed to optimize the process parameters of L-lactic acid fermentation from inulin hydrolysate.The optimal fermentation conditions were MnSO4 0.6g/L,sodium acetate 7g/L,initial pH 4.0,incubation temperature 34 ℃.Under these conditions,the yield of L-lactic acid was up to 14.37 g/100g (inulin),which was consistent with the predicted value (13.99 g/100g).These findings suggest that this technology has potential application for preparing L-lactic acid from non-grain starch-containing feedstock Jerusalem artichoke.
  • LIU Haimei, WANG Yun, PEI Jiwei, LUAN Junxi, ZHAO Qin, NIU Lihong, ZHANG Caili
    Food and Fermentation Industries. 2020, 46(22): 167-172. https://doi.org/10.13995/j.cnki.11-1802/ts.024444
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    The materials with the best removing effect of aromatic amino acids from the enzymolysis solution of scallop (Chlamys farreri)were selected from five kinds of activated carbon using OD220/OD280,branched-chain amino acid retention rate and aromatic amino acid removal rate as indexes.Through single factor and orthogonal experiments,the effects of temperature,pH,adsorption time,solid-liquid ratio on the adsorption effect were studied,and the activated carbon adsorption process conditions were optimized to prepare the enzymolysis solution of scallop with high F value.The results showed that the adsorption effect of 200 mesh powdered activated carbon A was the best.The optimal adsorption conditions were 35 ℃,pH 6,adsorption time 2 h and solid-liquid ratio 1:15(g:mL).After adsorption by activated carbon,the retention rate of branched amino acids in enzymatic hydrolysate reached 73.869%,the removal rate of aromatic amino acids reached 93.120%,and the Fischer ratio of enzymatic hydrolysate reached 34.73.The activated carbon adsorption and desorption aromatic amino technology can be used to prepare high Fischer ratio oligopeptide solution of scallop.
  • JIAO Xuan, GAO Yang, GAO Zhenfeng, ZHANG Xinxian, FENG Zhihong, ZHANG Lixin, BAI Yuhao
    Food and Fermentation Industries. 2020, 46(22): 173-179. https://doi.org/10.13995/j.cnki.11-1802/ts.024689
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    To evaluate the quality and antioxidant potential of ‘Shuguang’ nectarine fruits during storage and transportation,the treatment of forced-air pre-cooling was applied.Forced-air pre-cooling was carried out in the refrigeration house of nectarine producing region.After transportation for 48 h,the nectarine fruits were stored at (0±0.3)℃ for 60 d.Changes in respiration metabolism,quality,nutritional characteristics and antioxidant capacity were analyzed.The result showed that forced-air pre-cooling significantly reduced the pre-cooling time of nectarines,and slowed down the rate of temperature return during transportation.During storage,forced-air pre-cooling inhibited fruit respiration intensity and ethylene release rate,and delayed the peak time of respiration.Nectarine treated by forced-air pre-cooling showed better hardness and higher content of soluble solids,titratable acid,ascorbic acid,total flavonoids,total phenol.It also reduced the weight loss,decay rate and could accumulate the malondialdehyde.At the end of the storage (60 d),the ferric reducing antioxidant power(FRAP),scavenging capacity of DPPH and ABTS of nectarine treated by forced-air pre-cooling were 10.59%,22.35% and 20.27% respectively,which higher than that by normal pre-cooling.To conclude,forced-air pre-cooling can improve the storage quality and oxidation resistance of nectarine during storage and transportation.
  • WU Shanhong, ZHANG Hongcui, DAI Hui, DUAN Zhirong, ZHANG Min
    Food and Fermentation Industries. 2020, 46(22): 180-186. https://doi.org/10.13995/j.cnki.11-1802/ts.024415
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    Sweet potato was treated with 1 g/L (ethethylene mass to volume ratio of gas space) exogenous ethylene and 50 ℃ hot water,respectively,in order to study the effects of the two treatment technologies on the germination rate and quality of sweet potato at 25 ℃ storage and transportation temperature.The results show that the ethylene treatment is better than the heat treatment group in inhibiting the germination and decay of sweet potato.While,the heat treatment group shows good performance in alleviating the decrease of VC content and respiratory intensity in sweet potato and maintaining stable activities of polyphenol oxidase and peroxidase.In addition,the ethylene treatment group also promotes the conversion of sweet potato starch to soluble sugar.To sum up,both treatment groups could inhibit the germination of sweet potato and maintain good quality of sweet potato,but the ethylene treatment group has more obvious effect on bud inhibition and is slightly inferior to the heat treatment group in quality maintenance.
  • LIU Lin, XIE Yong, LIU Yue, ZHENG Wanqin, XIAO Deqing, LIU Xiong
    Food and Fermentation Industries. 2020, 46(22): 187-195. https://doi.org/10.13995/j.cnki.11-1802/ts.024755
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    In order to satisfied consumers and the food quality,the tallow with low cholesterol was prepared using-cyclodextrin in this study.The single factor and orthogonal test were used to optimize the processing conditions.Furthermore,the thermodynamic properties,rheological properties,and flavor components of low cholesterol tallow were determined by using the differential scanning calorimeter (DSC),rheometer,and GC-MS.The results showed that the content of cholesterol in the tallow was (47.23±1.83)% after the treatment of 3% β-cyclodextrin at 45 ℃ for 1.5 h.In addition,the content of main fatty acids and volatile flavor compounds in tallow was not altered significantly.And the crucial flavor components were also not be changed.The thermodynamic properties and the viscosity changed slightly compared to that of the raw tallow.This finding indicated that the sensory quality of tallow was not affected obviously by the cyclodextrin.This result provided a favorable reference for the applications of the low-cholesterol tallow products.
  • WU Li, FENG Min, YOU Linfeng
    Food and Fermentation Industries. 2020, 46(22): 196-201. https://doi.org/10.13995/j.cnki.11-1802/ts.025095
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    A new kind of hollow capsule process,made from pectin-chitosan polymer,carrageenan and starch,was established.The effects of pectin-chitosan polymer ratio and processing conditions on the preparation performance were studied by single factor experiment and response surface experiment.The optimum formulation and process conditions of colon-targeted hollow capsules were obtained by investigating the indicators including capsule size,fragility,water content,drug release and water vapor permeability.The results showed that when the ratio of pectin-chitosan polymer to solid in the gel solution was 40%-50%,the prepared capsules could meet the requirements of colon targeting.The optimum conditions were as follows:the mass fraction of pectin-chitosan polymer to solid in the gel solution was 50%;the volume fraction of glycerol to gel solution was 1%,and drying at 46 ℃.Under these conditions,the water vapor transmission coefficient was( 2.39±0.12) g·mm/(m·d·kPa) for the prepared hollow capsule which with a (10.06±0.83)% water content and a fragility rate of 0.
  • ZHANG Yue, CUI Xuanxuan, LIU Yingxue, GAI Yongqiang, PIAO Meizi
    Food and Fermentation Industries. 2020, 46(22): 202-207. https://doi.org/10.13995/j.cnki.11-1802/ts.024328
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    A dominant strain was isolated and identified from Fuzhuan brick tea.Optimization of the fermentation process of this strain was studied using the DPPH free radical scavenging rate as an indicator,and its antioxidant capacity and antimicrobial activity were also investigated.The results showed that the dominant strain was identified as Eurotium cristatum and designated as Eurotialessp.GT-1.The optimum liquid fermentation process was as follows:Maltose as carbon source,yeast extract as nitrogen source,fermentation time 9 d,liquid volume 13%,inoculation amount 2.2%.Under this condition,the scavenging rate of DPPH free radical reached 93.9% (2.5 mg/mL).It was also found that the IC50 values of O-2· free radical and DPPH free radical scavenging abilities were 0.78 and 10.70 mg/mL,respectively.When the concentration of fermentation extract was 3 mg/mL,the reducing power was 0.98.The fermentation extract of Eurotiales sp.GT-1 exhibited wide-spectrum antimicrobial activities against Staphylococcus aureus, Bacillus subtilis,Pseudomonas aeruginosa and Salmonella enterica,especially Escherichia coli.This study will provide an important theoretical basis for the production and application of Eurotium cristatum.
  • CHI Junxi, LEI Wenping, LIU Xiaofang, LIU Chengguo
    Food and Fermentation Industries. 2020, 46(22): 208-213. https://doi.org/10.13995/j.cnki.11-1802/ts.024215
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    In order to increase the application value of probiotic Lactobacillus casei from fermented dairy products,taking Lactobacillus casei LC-7as the research object,the changes of pH value,titrated acidity,viscosity,viable bacteria number and other characteristics of strain L.caseiLC-7 in the fermentation process,as well as the survival state in the storage period of fermented milk were evaluated,and the volatile flavor substances of fermented milk were determined.The results showed that L.caseiLC-7 entered the stable stage after 24 h at 34 ℃,and possessed fermentation performance.Under this condition,the fermented milk gradually became semi-solid,basically curd,with milk flavor overflow after 14 hours of fermentation.At the end of fermentation,the pH value was 4.67,the titrated acidity was 86.56 °T,and the viscosity of the yogurt was 189 mPa·s.The stability was between 55%-65% under 4 ℃ for a period of time,and the fermented milk was richer in volatile substances than the ordinary fermented yogurt. L.caseiLC-7 grows fast and has good fermentation characteristics,which can be used for yogurt fermentation.
  • YANG Yuxian, GAO Yuntao, ZOU Wei, DING Gangxin, CUI Enhao, XIONG Huabin, SHI Feng
    Food and Fermentation Industries. 2020, 46(22): 214-219. https://doi.org/10.13995/j.cnki.11-1802/ts.022649
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    A new type of micro cell headspace extraction device was designed and prepared to solve the stability problem of volatile solvent in liquid headspace phase extraction.A micro cell headspace solvent extraction method with ethyl acetate and n-hexane double extractants was proposed for the the extraction of volatile components in Zanthoxylum armatum.When the initial volumes of ethyl acetate and n-hexane were 40.0 and 60.0 μL,respectively,the residual quantities of the two extractants were close to 10.0 μL under the condition of 50 °C for 30 min and could meet the requirements of subsequent GC-MS analysis.Analysis was performed on the volatile flavor components in Zanthoxylum armatum extract by GC-MS,27 and 30 volatile flavor components can be separately identified by the n-hexane extraction phase and the ethyl acetate extraction phase.Twenty-two types repeatedly identified were removed,and a total of 35 components were obtained from the two solvents which close to those identified by headspace solid-phase microextraction (34).The relative content of linalool (43.38%),which was the main volatile flavor component in Zanthoxylum armatum,was found to be significantly increased compared with headspace solid-phase microextraction (26.02%).Further statistical analysis of the amount and relative content of various volatile flavor components using radar regional distribution maps showed that a total of 18 kinds of olefinic compounds (relative content of 74.42%) were identified by dual-solvent microcell headspace extraction,which was better than those identified by headspace solid phase microextraction (relative content was 42.47%).This tendency was followed by alcohols and esters,but aldehydes,ketones,alkanes,ethers and aromatic hydrocarbons had little change.This work provides a stable,efficient,simple and rapid new method for the analysis of the volatile components in food.
  • SHEN Xuanang, HAO Liangwen, ZHANG Yi, JIANG Hu, HUANG Xiaolin, XIONG Yonghua
    Food and Fermentation Industries. 2020, 46(22): 220-225. https://doi.org/10.13995/j.cnki.11-1802/ts.024659
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    This study aims to prepare a novel core-shell heterostructure magnetic gold nanoparticles (MGNPs) with high magnetic and optical strength,and then it was used as a bifunctional probe to establish a new immunochromatographic method (ICA) for highly-sensitive detection of clenbuterol (Clen) in swine urine.A facile emulsion self-assembly strategy was used to synthesize MGNPs,and the EDC method was used to prepare a bifunctional signal probe by coupling anti-Clen monoclonal antibody onto the surface of MGNPs.Moreover,the competition inhibition curve for the quantitative detection of Clen was established,and the dynamic detection range and detection sensitivity of the developed MGNP-ICA were then determined.The accuracy and precision of the MGNPs-ICA were also been evaluated by a standard recovery experiment,and the reliability of the MGNPs-ICA was estimated by a commercial ELISA kit.Results showed that the as-prepared MGNPs have high saturation magnetization (62.2% of the initial iron oxide nanoparticles) and strong absorbance (8 times higher than that of traditional 30 nm colloidal gold nanoparticles).Taking advantage of their excellent magnetic properties and optical sensing capacity,the detection range of MGNPs-ICA for Clen was 0.078-40 ng/mL.Furthermore,the half-maxinal inhibitory concentration was 1.225 ng/mL with the limit of detection 0.041 ng/mL.And this assay could be finished in 15 min.The recoveries of intra- and inter-assay of MGNPs-ICA range from 93.66% to 114.80% with the coefficient of variation (CV) of below 13.45%.In addition,this method had a good correlation with the detection results obtained from commercial ELISA kits.
  • MENG Qinglong, SHANG Jing, HUANG Renshuai, ZHANG Yan
    Food and Fermentation Industries. 2020, 46(22): 226-231. https://doi.org/10.13995/j.cnki.11-1802/ts.025038
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    The optical fiber spectroscopy (200-1 000 nm) acquisition system was used to collect reflectance spectra.And the principal component regression (PCR) and partial least square regression (PLSR) model were established which based on full spectra to predict the firmness of kiwifruit.Moreover,the successive projection algorithm (SPA) and competitive adaptive reweighted sampling (CARS) were used to select characteristic wavelengths,respectively.Then the multiple linear regression (MLR) model was established based on selected characteristic spectra to predict the firmness.The results showed that 42 characteristic wavelengths extracted by CARS from 1 024 full wavelengths for the prediction of the firmness,and the working efficiency was obviously improved.Furthermore,CARS-MLR model had the best calibration ability (R2C=0.91,RMSEC=1.27 kg/cm2) and prediction ability (R2P=0.85,RMSEP=1.57 kg/cm2,RPD=2.64).Therefore,it's feasible to detect the firmness of kiwifruit by optical fiber spectroscopy and the CARS-MLR model was better.
  • LIU Xiaojing, LIN Yang, LYU Zhuo, SHI Ling, LI Yaling, LI Ling, HE Huan, ZHU Xuan, ZHANG Zhidong
    Food and Fermentation Industries. 2020, 46(22): 232-237. https://doi.org/10.13995/j.cnki.11-1802/ts.024428
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    In order to analyze the composition and diversity of endophytic bacteria communities and explore the potential probiotics resources in peaches,high-throughput sequencing was performed to amplify and analyze the endophytic bacteria communities from different Xinjiang peaches.The results showed that 106 operational taxonomic units (OTUs) including 59 genera in 9 phyla were obtained,in which 73 OTUs co-existed in these three kinds of peaches.Pantoea and Bacillus were the major genera in honey peach,of which Pantoea accounted for more than 1/3 of the total.The main genera in peento were Pseudomonas and unclassified bacteria,which accounted for 19.83% and 16.57%,respectively.While Bacillus and unclassified bacteria were found densely in the nectarine accounting for 15.63% and 15.15%,respectively.Additionally,Acinetobacter and Bacteroides were the dominant bacteria in these three kinds of peaches,accounting for 7.41%,10.58%,14.49% and 8.65%,4.30%,8.91% of the total respectively.Furthermore,many endophytic bacteria in Bifidobacterium,Lactobacillus and Akkermansia related to human health were observed,and many unclassified endophytic bacteria were detected in peaches.It provides a scientific basis to analysis the potential relationship between endophytic bacteria and human health,and to utilize the resources of endophytic bacteria in peaches.
  • CHEN Qizhao, LIN Yanchun, LIU Zhipeng, CHEN Jiamin, LI Changcheng, WANG Guihua, LI Jiawei, YU Goubin
    Food and Fermentation Industries. 2020, 46(22): 238-244. https://doi.org/10.13995/j.cnki.11-1802/ts.024376
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    A method for the determination of five phytosterols in brown sugar,dark brown sugar and brown granulated sugar by high performance liquid chromatography with diode array detector was established.The sample was extracted by anhydrous ethanol,then saponified in water bath;after that the sample was extracted with dichloromethane,dried with nitrogen and then dissolved with methanol.A Waters ACQUITY UPLC BEH C8 liquid chromatographic was used for the detection with the following conditions:Column (2.1 mm×100 mm,1.7μm);acetonitrile and aqueous solution were used as mobile phase with the flow rate 0.4 mL/min and the column temperature at 35 ℃;the injection volume was 5 μL and the detection range of diode array detector was 190-810 nm;the detection wavelength was 205 and 282 nm.The results showed that the linear correlation coefficients of ergosterol,cholesterol,rapeseed oil sterol,stigmasterol and β-sitosterol in the concentration range of 0.1-100 μg/mL were 0.999 7 and 0.999 9,respectively.The detection limits of the method were 0.023,0.14,0.18,0.11 and 0.17 mg/kg.The recovery rate of the three concentration addition levels was 74.4%-102.5%,and the relative standard deviation is 0.1%-3.6%.The results of sample determination showed that the contents of five sterols and total sterols in the three sugars were significantly different.The overall distribution was brown sugar >dark brown sugar >brown granulated sugar.The method developed here has the advantages of simple pretreatment,high sensitivity,good reproducibility and recovery,good precision and accuracy,and can be used for the analysis and detection of five kinds of phytosterols in sugar.
  • YANG Xi, WU Aiqun
    Food and Fermentation Industries. 2020, 46(22): 245-251. https://doi.org/10.13995/j.cnki.11-1802/ts.024333
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    In order to explore the dynamic changes and correlations between physicochemical properties and bacterial community structure during traditional Chinese sauerkraut fermentation,high-throughput sequencing technology and high-performance liquid chromatography were used to analyze the prokaryotic microbial community succession and physicochemical properties respectively.And the canonical correlation analysis was also performed.The results showed that the relative abundance of Lactobacillus, which was the dominant microorganism in sauerkraut fermentation,increased from 0.11% to 81.45% with the extension of fermentation time.The prokaryotic microbial communities were positively correlated with pH value and reducing sugar contents at the early stage of fermentation,and positively correlated with nitrite contents at the middle stage,while they were positively correlated with total acid,lactic acid,acetic acid,tartaric acid,succinic acid,citric acid,oxalic acid and malic acid contents at the later stage of fermentation.In addition,the relative abundance of Lactobacillus was negatively correlated with pH value and reducing sugar contents.Comprehensive analysis of the dynamic changes of physicochemical properties during the succession of the Chinese sauerkraut microbial community can provide a theoretical basis for precise artificial regulation.
  • XIONG Shanbo, XIAO Quanwei, HE Jie, WANG Jialin, HE Hanting, LAN Hang
    Food and Fermentation Industries. 2020, 46(22): 252-256. https://doi.org/10.13995/j.cnki.11-1802/ts.024746
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    A method for the determination of methyl mercury (metHg),ethyl mercury (etHg),phenyl mercury (phHg) and inorganic mercury (Hg2+) in dried edible fungi by microwave extraction coupled with HPLC-ICP-MS was established.Microwave-acid extraction was selected as the sample pretreatment method by comparing the effects of different extraction methods.And the components of mobile phase used in the experiment were optimized,the separation of metHg,etHg,phHg and Hg2+ could be achieved within 12 min.Moreover,the linear regression equation was good(r>0.999 0),RSD≤10.0% and the limits of quantitation (LOQ) were 0.009,0.024,0.018 and 0.024 mg/kg,respectively.Furthermore,the recovery rates of boletus,Tricholoma matsutake and morchella esculenta were 77.5%-117.5%.The accuracy of the method was verified by two reference materials GBW10029 and Tort-3.Above all,the method is simple,effective,accurate,and suitable for the quantitative analysis of mercury in dried edible fungi.It provides a method basis for mercury speciation analysis in edible fungi and basic data for the determination of methylmercury limit value in edible fungi.
  • HAN Weiwei, ZHANG Xiaohan
    Food and Fermentation Industries. 2020, 46(22): 257-262. https://doi.org/10.13995/j.cnki.11-1802/ts.024614
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    The development of modern biotechnology not only puts forwards the progress of food diversity and food security,but also brings many problems.Food safety and biosafety are inseparable.In addition to the common goals of preventing life and health risks,their research boundaries are also be integrated.At the same time,under the background of application of new technology,the development of food industry also opens up new space for biotechnology research.In this paper,the research on various biosafety issues in food is reviewed and summarized,and the research status is analyzed and prospected,focusing on new food evaluation,food biosafety in the era of synthetic biology,control methods of food safety production and biosafety research of "backyard" and "village" poultry (breeding factors in African swine fever and H5N1 avian influenza epidemic),food biological pollution caused by nano particle technology,influencing factors of food biology research on laboratory safety and other cutting-edge issues.The above-mentioned issues have become or will become new hot spots in the field of food science,providing scientific theory for the construction of China's national safety system.
  • LI Qiuying, ZHANG Jingyang, SUN Tong, XIE Jing, DENG Shanggui, LIN Hong, GUO Xiaohua, LI Jianrong
    Food and Fermentation Industries. 2020, 46(22): 263-269. https://doi.org/10.13995/j.cnki.11-1802/ts.024828
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    Aquatic products are highly perishable during storage due to spoilage and pathogenic microorganisms.The traditional low-temperature preservation cannot completely inhibit the growth of psychrophile microorganisms.Therefore,it is necessary to combine with other preservation methods to improve the storage quality of aquatic products.Natural biological preservatives have become one of the popular preservation methods.ε-polylysine,as a natural antimicrobial peptide,is widely used in food fields due to its advantages of antibacterial activity,stability and safety.This review summarized the research progress of ε-polylysine in aquatic products preservation,and focused on its antimicrobial effect and mechanism,affection on quality of aquatic products,and the application of complex preservation technology (complex preservatives,complex edible coating,complex nano materials,and complex ultra-high pressure preservation technology) in aquatic products preservation.This review provids a reference for further application and research of ε-polylysine in aquatic products preservation.
  • AREAI Bahati, WU Ruiyun, XIAO Mengyuan, LI Pinglan, TAN Chunming
    Food and Fermentation Industries. 2020, 46(22): 270-275. https://doi.org/10.13995/j.cnki.11-1802/ts.024402
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    Probiotics is a kind of microecological regulator of human or animal,which has the physiological functions of antibacterial,improving intestinal environment,reducing blood fat,antitumor and participating in immune regulation,and has potential application value and important theoretical significance.Probiotics play an increasingly important role in the protection of human and animal health or in the prevention and treatment of some diseases.Its mechanism is to strengthen the intestinal mucosal barrier function,prevent the adhesion and colonization of pathogenic bacteria,enhance the immune response of the system,secrete substances and change the intestinal environment.In this paper,the physiological characteristics,functions and mechanism of probiotics were reviewed,and the existing problems,future development and utilization of probiotics were prospected.
  • HU Yejing, LI Baoguo, ZHANG Min, SHI Maozhan
    Food and Fermentation Industries. 2020, 46(22): 276-281. https://doi.org/10.13995/j.cnki.11-1802/ts.024413
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    Fresh-cut fruits and vegetables are rich in vitamins,minerals and other nutrients.They are a kind of newly developed fruits and vegetables products that are more convenient,nutritious for consumers.However,during process,it will cause cell damage and tissue fluid outflow,which provides conditions for the growth and reproduction of microorganisms,and then accelerate their browning,water loss and decay.In order to prolong the fresh-keeping time of fresh-cut fruits and vegetables,the fresh-keeping technology of fresh-cut fruits and vegetables has become a hotspot in recent years.In this paper,the progress on fresh-keeping technology of fresh-cut fruits and vegetables are summarized,the browning mechanism and decay mechanism of fresh-cut fruits and vegetables are analyzed.Moreover,the physical,chemical and biological fresh-keeping methods and packaging materials on the storage quality of fresh-cut fruits and vegetables are discussed.And the problems and current situation of fresh-cut fruits and vegetables preservation technology are prospected.
  • TAN Fengling, WANG Baoshi, HU Peixia, LIU Chenggong, ZHANG Mingxia
    Food and Fermentation Industries. 2020, 46(22): 282-286. https://doi.org/10.13995/j.cnki.11-1802/ts.024520
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    Fruit wine are favored by consumers because of its low alcohol content,rich aroma and high nutritional value.However,the brewing process of fruit wine generally uses Saccharomyces cerevisiae,resulting in the flavor homogenization.Since non-Saccharomyces cerevisiae yeast can increase the flavor complexity of fruit wine,its mixed fermentation with S.cerevisiae has gradually become a hot spot in fruit wine brewing.Nevertheless,the research on the mixed fermentation of fruit wine by S.cerevisiae and non-S.cerevisiae yeast mostly focused on the effect of fermentation process on the quality of fruit wine,the interaction between yeasts was still unclear.This article reviews the research on non-S.cerevisiae yeast and its mixed fermentation with S.cerevisiae,and future prospects.In the future,new techniques such as modern microbiome technology and big data simulation calculations will be used to deeply mine the interaction and mechanism between non-S.cerevisiae yeast and S.cerevisiae.Combined with modern fermentation engineering technology,the mixed strain brewing system will be rationally controlled,laying the foundation for creating a new variety of fruit wine.
  • WANG Bingran, REN Decai, LI Xing, QU Yanfen
    Food and Fermentation Industries. 2020, 46(22): 287-291. https://doi.org/10.13995/j.cnki.11-1802/ts.024229
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    Taurine is an important sulfur-containing amino acid that plays an important role in life activities.Taurine has been added as a food additive in infant formula,health food and beverage with a strict limitation to the amount of addition.So the detection of taurine is particularly important.The developed methods for the detection of taurine in food are high performance liquid chromatography,Amino acid analyzer,liquid chromatography and mass spectrometry and capillary electrophoresis.This paper explained the detection methods of taurine in infant formula at home and abroad,and analysed the sample treatment,instrument,reagent and environmental impact of infant formula,and the speed,simplicity,automation of the method,predicted the detection methods with development prospect in the future.
  • WEI Qiaoyan, ZHANG Chunyan, WANG Xiaoming, CHEN Bi, QIN Yiming
    Food and Fermentation Industries. 2020, 46(22): 292-296. https://doi.org/10.13995/j.cnki.11-1802/ts.024677
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    "Sugar Industry Analysis" is an important professional course in the major of food science and engineering (sugar manufacturing direction),which is also an important carrier for training applied talents.For a long time,there are many problems in the actual teaching of "Sugar Industry Analysis" course.We have made a lot of efforts and attempts to put forward reasonable suggestions from the aspects of teaching material,course content,teaching arrangement,teaching method and course assessment,so as to promote the cultivation of applied talents.The results showed that through teaching reform,the classroom performance,course performance and applied innovation ability of students had been improved to a certain extent.