25 December 2020, Volume 46 Issue 24
    

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  • Preliminary optimization of RNA extraction from whole course cultures of a cAMP-producing yeast strain
    LI Jiaman, ZHANG Xiaomao, GUO Jinghan, SUN Sifan, JIA Yudie, ZOU Shaolan
    Food and Fermentation Industries. 2020, 46(24): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.024409
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    In this study, the yield and quality of total RNA extracted from whole course cultures of a 3′,5′-cyclic adenosine monophosphate (cAMP) - producing yeast strain G2 in yeast extract peptone dextrose medium was investigated and further optimization was carried out. The cells with culture time of 16, 36 and 60 h were selected, which corresponded to exponential, post-diauxic and stationary phase, respectively. Using a commercial RNAout kit, the RNA yields were obtained as 1 010.6, 171.5 and 91.3 ng/A600, respectively. The genes ACT1 and CYR1 were selected as the relatively high and low representatives, respectively, and used in quantitative real-time reverse transcription polymerase chain reaction(qRT-PCR) and DNA pollution analysis. Agarose gel electrophoresis and RNA integrity number (RIN) test were used in RNA integrity assay. The results showed that 36 h and 60 h RNA extractions were polluted with DNA and only 16 h sample was qualified for RNA-Seq. Five cell wall disruption methods were further selected to investigate the disruption ratio and their effects on RNA extraction. The addition of bead-beating was proved to have no significant effect on the 16 h cells, while it increased the RNA yields of the 36 h and 60 h cells to 979.6 and 785.6 ng/A600, which were 5.71- and 8.60- fold of the value before modification, respectively. Further, all samples were qualified for qRT-PCR and 36 h isolations also met the requirement of RNA-Seq. This study helps to establish the RNA extraction protocol of yeast suitable for the whole course cultures and provides valuable insights into the mechanism relating to the cAMP pathway regulating.
  • Bacterial community dynamic succession during fermentation of pickled Ma bamboo shoots based on high-throughput sequencing
    LI Wei, WU Liangru, SUO Huayi, ZHANG Fusheng, ZHENG Jiong
    Food and Fermentation Industries. 2020, 46(24): 9-15. https://doi.org/10.13995/j.cnki.11-1802/ts.025531
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    High throughput sequencing was used to study the dynamic succession of the bacterial communities during natural fermentation of pickled Ma bamboo shoots with salt concentrations of 5 and 15 g/100mL. The results showed that Firmicutes, Proteobacteria and Cyanobacteria were the dominant bacteria (average relative abundance > 1%) in both samples. There was little difference in the abundance of the bacteria communities between the two samples in the first 28 days of the fermentation. The dominant bacteria genera in the low salt samples (5 g/100mL) were Lactobacillus, Lactococcus, Weissella and Cyanobacteria_norank, while the dominant bacteria genera in the high salt samples (15 g/100mL) were Lactobacillus, Aerococcus, Cyanobacteria_norank and Marinobacterium. After 35 days of the fermentation, the bacteria community abundance of both two samples increased significantly, and the flora richness and evenness of the low salt samples were significantly higher than those of the high salt samples, and the flora structure of the former changed greatly, while that of the latter changed slightly. The results provide theoretical basis for the quality control of pickled bamboo shoots.
  • Isolation and identification of the intestinal bacteria capable of utilizing stachyose and its utilization characteristics
    WU Jiaying, MAO Bingyong, GU Jiayu, CUI Shumao, ZHANG Qiuxiang
    Food and Fermentation Industries. 2020, 46(24): 16-23. https://doi.org/10.13995/j.cnki.11-1802/ts.024766
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    Stachyose was used as the only carbon source and 12 strains of intestinal bacteria were isolated from healthy adult feces, which were confirmed to be capable of utilizing stachyose, including Klebsiella pneumoniae, Enterococcus faecalis, Enterococcus faecium and Clostridium perfringens. These strains can use stachyose in different ways according to the content of stachyose and raffinose in the bacterial culture supernatant, the gas production, and the α-galactosidase activity. Combined with the results of genome analysis, the strains used stachyose in two possible ways. Some bacteria such as Clostridium perfringens can intake stachyose by msmEFG transporter, which is then hydrolyzed by α-galactosidase and β-fructofuranosidase. Other bacteria such as Enterococcus faecalis and Enterococcus faecium can intake stachyose by msmEFG transporter, hydrolyze stachyose into a galactose, and release the unused raffinose outside of the cell. This study will be valuable for the further research of the relationships between stachyose and human health.
  • Microbial community diversity in egg curds with different shelf life revealed by Illumina MiSeq sequencing
    SONG Sijia, HUANG Ziyu, LIN Yingying, GUO Huiyuan
    Food and Fermentation Industries. 2020, 46(24): 24-30. https://doi.org/10.13995/j.cnki.11-1802/ts.024560
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    To investigate the dominant bacteria that caused the deterioration of egg curd and the microbial species that caused the difference in shelf life of egg curd, Illumina MiSeq sequencing was applied to analyze the microbial community diversity in three groups of spoiled egg curd with different shelf life. The results indicated that Firmicutes were the dominant phylum in these three groups of egg curd, and the abundances of Firmicutes in the 15 d group, 22 d group and 29 d group were 96.73%, 87.55% and 70.94%, respectively. At the genus level, the most abundant bacteria in the 15 d group, 22 d group, and 29 d group were Bacillus, which accounted for 33.14%, 47.38%, and 68.85% in each group, respectively. Therefore, Bacillus was the most dominant spoilage bacteria in egg curd. In addition, the dominant spoilage bacteria also included Lactobacillus and Clostridium_sensu_stricto_13, which can accelerate the deterioration of egg curd. They were the main bacteria that caused the shelf life difference of egg curd and should be paid close attention to in the sterilization process.
  • The detection of antioxidant activity of blend walnut oil in vitro
    LI Qingqing, YU Xuya, GENG Shuxiang, MA Ting, NING Delu, HAN Benyong
    Food and Fermentation Industries. 2020, 46(24): 31-36. https://doi.org/10.13995/j.cnki.11-1802/ts.024718
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    In order to investigate antioxidant activity of blend walnut oil (walnut oil added with 20% sacha inchi oil) in vitro, the antioxidant activity of blend walnut oil was evaluated by DPPH radical, hydroxyl radical(·OH), superoxide anion radical(O-2·) scavenging ability assays, reducing capacity assay and capacity of chelating Fe2+ with tert-butyl hydroquinone (TBHQ) as positive control. The results indicated that the scavenging capacity of walnut oil on DPPH radical, ·OH and O-2·increased with the increase of walnut oil mass concentration. And the reduction capacity and Fe2+ chelating capacity were also proportional to the mass concentration of walnut oil. In addition, walnut oil added with 20% sacha inchi oil had stronger scavenging ability on DPPH radical, ·OH and O-2· and the reduction capacity than walnut oil. And the half-maximum inhibitory concentration (IC50) for DPPH,·OH and O-2· of it was 2.72, 0.8, and 0.9 mg/mL, respectively, which slightly lower than that of TBHQ. Fe2+ chelating capacity were shown as blend walnut oil > walnut oil>TBHQ, which indicated that the antioxidant activity of walnut oil in vitro was improved by adding 20% sacha inchi oil.
  • Changes in protein function of minced shrimp (Litopenaeus vannamei) during frozen storage
    YAN Hongbo, SHEN Chunlei, ZHANG Bin, SU Laijin, MIU Wenhua, SHUI Shanshan
    Food and Fermentation Industries. 2020, 46(24): 37-42. https://doi.org/10.13995/j.cnki.11-1802/ts.024776
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    In this study, shrimp minced with Litopenaeus vannamei as the research object and shrimp as the control group, the texture characteristics, water retention, solubility, turbidity, emulsification and emulsification stability, foamability and foam stability of myofibrillar protein in frozen storage conditions (-18 ℃) were detected, and the influence and mechanism of changes in functional characteristics of shrimp minced protein during frozen storage time were discussed. The results showed that with the extension of frozen storage time, the water retention, solubility, emulsifying property and emulsifying stability, foaming property and foam stability of myofibrillar protein in experimental group and control group showed a downward trend. Moreover, at the same temperature, the turbidity of myofibrillar protein in both groups increased with the extension of frozen storage time. The solubility, turbidity, emulsifying property, emulsifying stability, foaming property and foam stability of myofibrillar protein in experimental group were lower than those in control group, while the texture characteristics and water retention of myofibrillar protein in control group were lower than those in experimental group. To sum up, frozen storage can significantly change the functional characteristics of myofibrillar protein of shrimp minced meat, which provides reference for the comprehensive utilization of myofibrillar protein.
  • Development and characterization of variable micropore modified atmosphere package
    PAN Liao, ZHANG Qian, LU Lixin, OU Bingxian, CHEN Xi
    Food and Fermentation Industries. 2020, 46(24): 43-49. https://doi.org/10.13995/j.cnki.11-1802/ts.024748
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    For keeping the perfect gas component in modified atmosphere package after opening and resealing of family package, a variable micropore modified atmosphere package was developed to solve this problem.This novel package could automatically reduce the permeability of packaging film after opening and resealing without any electronic device.Then, a verification test was performed using lentinula edodes as an example.The breathing rate of lentinula edodes was measured, and the parameters of micropore were determined by the breathing rate and perfect gas concentration of lentinula edodes.Based on the calculated micropore parameters, a proposed variable micropore modified atmosphere package and a regular micropore modified atmosphere package were manufactured.Furthermore, the gas component, mass loss rate, pH value change and brown stain of lentinula edodes in the aforementioned two modified atmosphere packages were compared after taking out a part of lentinula edodes.The results indicate that the gas component in proposed novel package is maintain well after taking out 1/2 lentinula edodes.Even the taken out lentinula edodes are more or less than 1/2, the gas component in proposed package is also closer to the perfect concentration compare to the regular micropore modified atmosphere package.Furthermore, the lentinula edodes in proposed package also have a less mass loss rate, pH value change and brown stain during the storage.The proposed variable micropore modified atmosphere package can provide a better protection for fresh fruits and vegetables and a longer shelf life than the traditional modified atmosphere package after opening and resealing of package.
  • Changes of fat and protein in sour pork fermentation preservation and its effects on nutritional value
    ZHAO Zhulian, CHANG Rong, FAN Xiaowen, ZHOU Caiqiong
    Food and Fermentation Industries. 2020, 46(24): 50-57. https://doi.org/10.13995/j.cnki.11-1802/ts.024577
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    This essay focused on the changes of fat and protein in sour pork during preservation through fermentation. The results showed that the fat content kept decreasing during fermentation, whereas the content of thiobarbituric acid and peroxide value of fat oxidation products increased continuously. Polypeptide nitrogen and amino nitrogen increased first and then decreased, and reached their peaks at 90 d and 120 d respectively. Lysine and cysteine content augmented, increasing the ratio of essential amino acids in sour pork, and the peak appeared around 45-150 d during fermentation. The amino acid score of sour pork at each period of fermentation was higher than that on 0 d, and the first limiting amino acid was converted from methionine + cysteine to valine. Analysis of free amino acid composition displayed that the content of sweet, bitter and sour amino acids reached the peak at 90 d of fermentation. Meanwhile, total volatile basic nitrogen increased during fermentation (P<0.05). In conclusion, the preservation of sour pork through fermentation will degrade its fat to a certain level, which could improve the nutritional value of its protein and upgrade the fresh and sour flavor of the sour pork. Considering its nutrition, taste and hygiene, the preservation time of sour pork through fermentation should not exceed 100 d.
  • Enzymatic properties of acid resistant xylanase from Bacillus amyloliquefaciens
    ZHENG Yalun, XIA Ying, LI Liang, DONG Xiaoyuan, FANG Shangling, CHEN Maobin, LI Qin
    Food and Fermentation Industries. 2020, 46(24): 58-65. https://doi.org/10.13995/j.cnki.11-1802/ts.024535
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    Xylanase is a type of hydrolytic enzyme that can catalyze the hydrolysis of xylan in plant hemicellulose, it is widely used in various industries and the market now has higher requirements for its production and activity. A xylanase gene was cloned from Bacillus amyloliquefaciens and heterogenous expressed in Escherichia coli. Isopropyl-β-D-thiogalactoside (IPTG) was adopted to induce the expression of recombinate strain BA-TB-1 and response surface experiments were designed to optimize the expression conditions. The predicted activity and experimental activity were 550.139 and 548.87 U/mL, respectively, indicating that it was feasible to apply response surface method to optimize the expression conditions of xylanase. Further results showed that xylanase had relatively high enzyme activity at pH 5.0 to 6.0, proving a good acid-resistant property. Incubated at 37℃, pH 5.0 and pH 5.0-7.0 for 1 h, the residual enzyme activity remained above 68% and 50%, respectively. The results lay some foundation for the mass production of acidic xylanase.
  • Isolation, screening and identification of selenium-enriched yeast from mulberry orchard of Kaiyang
    YANG Xin, CHEN Li, YANG Shuangquan, LU Hongmei, ZHANG Zhizhu, YANG Hualian, MENG Yang, WEI Jianmin
    Food and Fermentation Industries. 2020, 46(24): 66-73. https://doi.org/10.13995/j.cnki.11-1802/ts.024668
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    In order to obtain yeasts with selenium-enriching ability, we separated and purified some yeasts from mulberry fruit, mulberry leaves and soil in selenium-enriched mulberry orchards in Kaiyang area. Preliminary screening was carried out by selenium-tolerant method and red selenium method, and then selected by the conversion rate of selenium. A selenium-enriched yeast SY2 with high selenium conversion rate was obtained, whose selenium-enriched amount was 2 278.35 μg/g, the biomass was 4.31 g/L, and the selenium conversion rate was 49.11%. After WL nutrient agar culture and molecular biology identification, the strain was identified as Saccharomyces cerevisiae. This will have positive significance for promoting the comprehensive utilization of mulberry resources, diversifying the development of selenium-rich products, and promoting the continuous development of the selenium-rich industry in Kaiyang county.
  • Preparation and isolation of yam oligosaccharides and its proliferation effect on five probiotics strains
    DING Bole, CAI Weirong, WEN Zhiying, YUE Danwei, ZHU Ying, LI Jingjing
    Food and Fermentation Industries. 2020, 46(24): 74-79. https://doi.org/10.13995/j.cnki.11-1802/ts.024526
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    In order to investigate the effects of yam oligosaccharides and their components on in vitro proliferation of different probiotics, ultrasonic extraction method was adopted to extract yam oligosaccharides, which were sequentially passed through activated carbon column chromatography and Sephadex LH-20 gel column chromatography. Three components of yam oligosaccharides were then obtained, with the average molecular weights of 0.74 kDa, 0.94 kDa, and 1.25 kDa. At the same time, yam oligosaccharides were used as a carbon source to proliferate and cultivate five probiotic strains: Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium adolescentis, Bifidobacterium animals ssp. lactis BB-12 and Lactobacillus reuteri. Compared with xylo-oligosaccharide medium, the OD600 value of B. animals ssp. lactis BB-12, B. bifidum and L. reuteri increased by 13.9%, 8.24% and 7.18%, respectively. Moreover, using the three components of the isolated yam oligosaccharides as carbon source, the above three probiotics were multiplied and cultured. Results showed that the yam oligosaccharides with different components had significant differences in the proliferation of different probiotics. Therefore, yam oligosaccharide is a good prebiotic and has the potential to be used in the probiotic industry.
  • Protective effects of Armillaria mellea polysaccharides on acute lung injury induced by lipopolysaccharide in rats
    WEI Ying, WEI Hongyan, ZHANG Ruimeng, SHEN Minghua
    Food and Fermentation Industries. 2020, 46(24): 80-84. https://doi.org/10.13995/j.cnki.11-1802/ts.024989
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    To investigate the protective effect of Armillaria mellea polysaccharides on acute lung injury induced by lipopolysaccharide (LPS) in rats, thirty-five healthy SD rats were randomly divided into five groups: The normal control, model (LPS 20 mg/kg), positive control (dexamethasone 5 mg/kg), low (200 mg/kg) and high (400 mg/kg) dose groups of Armillaria mellea polysaccharides. The pathological changes on lung tissue were tested by HE staining, the levels of ET-1, TM, IL-6 and TNF-α in serum were measured by ELISA, the expression of I-κB protein and the phosphorylation of PI3K, Akt and NF-κB p65 was observed with the Western blot method. The results showed that compared with the model group, the thickening of alveolar wall was reduced, and no thrombus was observed in the group of Armillaria mellea polysaccharides. In addition, the levels of TNF-α, IL-6, ET-1 and TM were significantly reduced. At the same time, the phosphorylations of PI3K, Akt and NF-κB p65 were significantly decreased and the expression of I-κB was significantly increased. These results indicated that the Armillaria mellea polysaccharides had the protective role in acute lung injury induced by LPS in rats. The mechanism of the action may be related to its regulation of the PI3K/Akt signaling pathway.
  • Study on the digestive function of Rose roxburghii Tratt
    TU Yongli, ZHOU Hongxuan, TAN Shuming, LUO Jiwei
    Food and Fermentation Industries. 2020, 46(24): 85-89. https://doi.org/10.13995/j.cnki.11-1802/ts.024813
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    The inhibition model of intesinal perisalsis was established by compound dipheoxylate.The model group, the positive group, the blank group, and the low, medium, and high dose Rose roxburghii Tratt juice group were tested. And the mice with the successful model were given continuous gavage for 15 days with the small intestine motion was measured. Moreover, after 28 days of administration, the following indicators were tested including weight gain, food intake, feed utilization, pepsin activity and gastric protein excretion to explore the effect of different doses of Rose roxburghii Tratt juice on promoting digestive function. The results showed that compared with the model group, the small intestine propulsion rate of the mice in the medium and high dose Rose roxburghii Tratt juice group was increased by 45.83% and 51.35% (P<0.05) respectively. Meanwhile, compared with the normal group, there was no significant difference in weight gain and feed utilization in the low, medium and high dose R.roxburghii Tratt group (P>0.05). But the food intake increased by 1.39%, 2.64% and 4.25% (P<0.05). Furthermore, the pepsin activity of the rats in the medium and high dose R.roxburghii Tratt group increased by 41.38% and 33.41%, and the pepsin excretion increased by 38.19% and 32.53% (P<0.05 and P<0.01) respectively. This indicates that R.roxburghii Tratt juice had an effect on digestion.
  • Optimization of extraction process of lycium barbarum leaf polysaccharide and its alleviation of allergic rhinitis in mice
    ZHAO Jiaqing, XIAO Jing, SHI Chunli, WANG Liying, HE Bin, GAO Xiaoping
    Food and Fermentation Industries. 2020, 46(24): 90-96. https://doi.org/10.13995/j.cnki.11-1802/ts.025203
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    To optimize the extraction process of lycium barbarum leaf (LBP) and explore the immunomodulatory effect of LBP on allergic rhinitis in mice, an ovalbumin (OVA) induced allergic rhinitis model was constructed, and LBP was administered to mice with allergic rhinitis. Thirty female C57BL/6 mice were randomly divided into control group, allergic rhinitis model group and LBP intervention allergic rhinitis group. The regulatory effect of LBP on allergic rhinitis in mice was evaluated from three aspects: Routine status, nasal mucosal histochemical staining and Th1/Th2 cell ratio of spleen. Hematoxylin-eosin staining was used to observe the organizational structure of the nasal mucosa and periodic acid-Schiff staining was carried out to observe the degree of proliferation of goblet cells. Moreover, the nasal mucosa was stained with toluidine blue for observation of the degranulation phenomenon of mast cells and infiltration of eosinophils was observed by myeloperoxidase staining. The results showed that the optimal conditions for the extraction of LBP were as follows: The extraction was performed at 50 ℃ for 8 hours with 1∶25 ratio of feed to liquid. After the treatment, the routine state of allergic rhinitis mice was improved after LBP gavage and the infiltration degree of inflammatory cells in nasal mucosa was reduced. Furthermore, the proportion of Th1 cells increased and Th2 cells were decreased in spleen.
  • Maturity evaluation and optimum storage time of traditional Feng-type Daqu in post-maturity period
    LI Jie, WU Xuan
    Food and Fermentation Industries. 2020, 46(24): 97-102. https://doi.org/10.13995/j.cnki.11-1802/ts.024568
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    As the catalyst and power output of Baijiu (Chinese liquor) fermentation, Daqu, a complex carrier, is abundant in strains, enzymes and objects. The maturity of Daqu in late maturity has a great impact on the Baijiu yield and quality. However, the quality evaluation of Daqu is greatly dependent on sensory evaluation, while the physicochemical testing is applied as a supplement. In order to establish a scientific evaluation system for Daqu quality and reveal the relationship between intrinsic quality and storage time of Daqu, Feng-type Daqu was used as the material, physicochemical indexes in different storage time was compared using fuzzy mathematics evaluation system based on analytic hierarchy process. The results showed that the most important physicochemical indicator affecting the maturity of Daqu was alcoholic power, followed by saccharifying power, fermentation power, acidity, liquefaction power and esterification power, moisture and starch. Daqu performed good maturity in the post-maturity period with 3-5 months of storage, especially in the third month of storage.
  • Response surface optimization of process conditions for enzyme-assisted co-fermentation of milk beer
    GUO Shuilian, ZHAO Xiaoqing, ZHUANG Yurong, HUANG Yanyan, YU Jiajia, ZHAO Shan, LIU Dongmei
    Food and Fermentation Industries. 2020, 46(24): 103-108. https://doi.org/10.13995/j.cnki.11-1802/ts.024798
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    In order to optimize the production process of milk beer, the new milk beer co-fermented by enzyme-assisted Lactobacillus delbrueckii DMLD-H1, Streptococcus thermophilus DMST-H2 and Angel′s yeast (a commercial yeast) was taken as the research object. Single factor experiments were carried out on enzyme type, enzyme activity, proportion relationship between Bacilli and Coccus, as well as yeast quantity, respectively. Then, with sensory score as the response value, a mathematical model was established by Box-Behnken center combination. The results showed that the optimum fermentation conditions were as follows: the ratio of Bacillus to Coccus was 1.5, the yeast quantity was 1.0×107 CFU/mL, and the enzyme activity was 800 U/mL. Under the optimized conditions, the sensory score of milk beer was 84.0, which was basically consistent with the sensory score of 84.2 predicted by the model. The results of this experiment provide reference and theoretical basis for the development and research of a new type of milk beer.
  • Effects of steaming and frying on digestive characteristics of Perca fluviatilis muscle in vitro
    ZHAO Honglei, FENG Yuan, BAI Xuting, XU Yongxia, YI Shumin, LI Jianrong, XIE Jing, GUO Xiaohua
    Food and Fermentation Industries. 2020, 46(24): 109-114. https://doi.org/10.13995/j.cnki.11-1802/ts.024929
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    Pepsin and trypsin in vitro simulated digestion method was adopted to investigate the effects of steaming and frying on the in vitro digestion characteristics of Perca fluviatilis muscle. The differences in the in vitro digestion characteristics of steamed and fried samples were studied by determining the changes of protein digestibility and particle size in combination with the confocal laser scanning microscope (CLSM). At the same time, the antioxidant properties of the digested products were preliminarily evaluated. The results showed that the protein digestibility of Perca fluviatilis muscle was significantly increased after steaming and frying treatment (P<0.05), and the particle size of protein aggregates in the digestive juice was significantly reduced (P<0.05). Meanwhile, the digestion rate of the steamed sample was faster within 60 min of digestion, while that of the fried sample was faster in the late digestion period. With the prolongation of digestion time, the protein aggregates in the digestive juice were gradually decomposed into fine particles. Simulated digestion in vitro promoted the oxidation of lipids, and the TBA value of the digestive juice of each group first increased and then decreased significantly with the extension of digestion time (P<0.05), and the lipid oxidation degree of the fried sample was higher. The Fe2+ chelating ability of the digestive juice increased significantly with the extension of digestion time, among which the steamed sample had theargest Fe2+ chelating ability at the end of digestion and its antioxidant activity was relatively strong.
  • Effects of different freezing methods on the quality of vacuum thawing pork
    HUI Qingling, ZOU Tonghua, SONG Ruiqi, ZHANG Kunsheng
    Food and Fermentation Industries. 2020, 46(24): 115-120. https://doi.org/10.13995/j.cnki.11-1802/ts.024694
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    The pork was used as raw material in this paper to be frozen in different freezing methods (-35 ℃, -25 ℃ air freezing, -35 ℃, -25 ℃ dipping freezing), meanwhile the freezing rate was recorded. After vacuum thawing (100 Pa, 15 ℃), the water retention (thawing loss rate, cooking loss rate, pH value, conductivity) and texture property (hardness, elasticity, chewiness, cohesion, glue adhesion, resilience) of the pork were used as the detection indicators to explore the effect of different freezing methods on the quality of the vacuum thawing pork. The result indicated that the dipping freezing rate was higher than the air freezing rate, and the freezing rate increases with the decrease of the dipping temperature. After thawing with vacuum, different freezing methods of pork had great water retention and texture of pork, in which dipping freezing was better than air freezing, and the lower temperature, the better the quality of pork. Therefore, -35 ℃ dipping frozen pork was more suitable for vacuum thawing, and the thawing pork could maintain better quality.
  • Optimizing the pickling technology of mutton negative-ion field using response surface
    FAN Shana, LI Shiqi, LIU Yanqiu, BAI Yang, DU Rima, SHA Rina
    Food and Fermentation Industries. 2020, 46(24): 121-125. https://doi.org/10.13995/j.cnki.11-1802/ts.024442
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    In this test, mutton was used as raw materials and was placed in a negative-ion electric field for pickling. With negative-ion electric field intensity, pickling temperature, pickling time as variables, this study analyzed the effect on myoglobin and oxygen content in pickled mutton and related indicators. Furthermore, the effects of Box-Behnken response surface method was used to optimize the negative-ion electric field pickling process conditions. The experimental results showed that the optimum conditions for the mutton pickling by negative-ion electric field were as follows: The field intensity of electric field was 3.34 kV at 4 ℃ for 13 h. Under these conditions, the predicted content of myoglobin was 20.79%. After a comprehensive consideration of the factors and actual production conditions, the optimal pickling process parameters were slightly adjusted: The field strength of anion was 3 kV at 4 ℃ for 13 h. Under these conditions, the content of myoglobin in pickled mutton reached (20.67±0.18)%.
  • Effects of different post-harvest treatments on the quality of sweet cherry (Prunus avium L.) under express packaging
    LIU Xiaoyong, ZHAO Shuangzhi, CHEN Leilei, WANG Fengli, XIN Xue, ZHOU Qingxin, ALEKSANDR SUVOROV, QIU Jiying
    Food and Fermentation Industries. 2020, 46(24): 126-131. https://doi.org/10.13995/j.cnki.11-1802/ts.024777
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    In order to improve the quality instability of sweet cherry under express packaging, fresh cherries “friendship” with 90% maturity were used as the test materials, and four different post harvest treatments (1: pre-cooling, 2: pre-cooling+ice in foam box, 3: pre-cooling+cold storage agent in foam box, and 4: pre-cooling+acidic electrolyzed water treatment+cold storage agent in foam box) were used for post harvest commercialization. After treatment, the experimental boxes were packed and then placed indoor at 26 ℃, shaking for 10 min per day. And the weight loss, number of fungi, rotting rate, pulp firmness, color, soluble solids and VC content on cherry fruit within 6 days were tested. The results showed that, compared with the sweet cherry which was pre-cooled only before packaging (treatment 1), ice bag, cold storage agent and acidic electrolyzed water treatment could effectively reduce the number of mould and rotten fruit rate and improve the quality of sweet cherry. However, compared with the traditional ice bag (treatment 2), the preservative effect of cold storage agent (treatment 3) and acidic electrolyzed water combined with cold storage agent (treatment 4) was better. The total number of molds in treatment 4 was only 8.52% in the simulated express delivery process for 2 days, and the rotten fruit was only 6.49% in the 4th day. However, it was just 32.45% of the treatment 1, so the preservation effect of treatment 4 was very significant.Meanwhile, the weight loss rate, pulp firmness, color, soluble solids and VC content of sweet cherry treated with treatment 4 were also significantly better than those of other groups. It demonstrated that different post-harvest commercial treatments had great impact on the quality of sweet cherry under express delivery conditions. The number of molds on the surface and the rot rate of the cherry fruit could be significantly reduced, and the quality of fruit could be improved by timely pre-cooling, sterilization with acidic electrolyzed water and temperature control with refrigerant.
  • Study of different concentration of Argyi leaf essential oil microemulsion on the preservation of cherry
    QIANG Mengjie, CUI Yuhan, LU Xiaoxiang
    Food and Fermentation Industries. 2020, 46(24): 132-137. https://doi.org/10.13995/j.cnki.11-1802/ts.025049
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    The effect of edible microemulsion prepared from leaf essential oil on the preservation of cherry was studied. The effects of different concentration of leaf essential oil microemulsion(1、5、10 g/L)on cherry were studied by measuring the rate of decay, soluble solid, total antioxidant capacity, color difference and water content of cherry. The results showed that coating with the leaf essential oil microemulsion could decrease the rate of cherry decay, and effectively maintain the color of cherry fruit, soluble solids content and water content. According to the study of five indexes, the fresh-keeping effect was the best when the concentration of essential oil was 1 g/L. The mechanism of its fresh-keeping effect may be related to the inhibition of plant pathogenic bacteria and the strong free radical scavenging effect of artemisia archangel leaf essential oil.
  • Preparation of Lactobacillus casei LZ183E lyoprotectant with high viable cell count
    ZHOU Jiahao, LEI Wenping, LIU Chengguo, ZHOU Hui, ZHOU Xingrong, YE Wangjuan
    Food and Fermentation Industries. 2020, 46(24): 138-143. https://doi.org/10.13995/j.cnki.11-1802/ts.024870
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    Based on high-density culture, Lactobacillus casei LZ183E was used as the research object, the survival rate and the acid production capacity of the strain were taken as response indicators, and effect of the amount of four protective agents (trehalose, xylooligosaccharides, skimmed milk powder and sodium glutamate) on the viability of the strain was investigated through single factor test. On this basis, response surface method was used to optimize the protective agent, and evaluate the vitality and acid production capacity of the bacteria under the optimal conditions. The results showed that trehalose, xylooligosaccharides, skimmed milk powder and sodium glutamate had a significant protective effect on L. casei LZ183E during the freeze-drying process, and the optimal compounding parameters were, ω(trehalose) 6.0%, ω(xylooligosaccharide) 8.5%, ω(skim milk powder) 11.5%, ω(sodium glutamate) 1.0%. Under this condition, the survival rate of this strain was (98.236±0.137)%, which was significantly higher than that of the unprotected bacteria (79.241±0.382)%.
  • Processing optimization of red wine sandwich jelly
    FENG Shumin, ZHANG Bo, LI Li, YANG Ping, TAI Xiaowen
    Food and Fermentation Industries. 2020, 46(24): 144-150. https://doi.org/10.13995/j.cnki.11-1802/ts.024550
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    To develop the optimal recipe for a red wine sandwich jelly, red wine was used as the raw material of the jelly, carrageenan was used as the main body and other edible gums were used for colloidal reconstitution to become the outer layer of the jelly. The processing technology of the sandwich part of jelly was optimized by single factor test and orthogonal test. The results showed that the formula for making the outer layer of the jelly was m(carrageenan)∶m(konjac gum)∶m(robinia bean gum)=2∶1∶2, the ternary compound gum concentration was 7 g/L. The optimal formula for the sandwich part of jelly was red wine 450 mL/L, citric acid 1 g/L, white granulated sugar 80 g/L, carrageenan 8 g/L. The red wine sandwich jelly obtained by this optimal process had a clear, transparent and elastic outer layer, and the sandwich part of the product had a full-flavored wine bouquet with a balanced taste of sweet and sour.
  • Brewing technology of new pear-grain co-fermented distilled wine
    TIAN Deyu, ZHU Lining, YAN Ziru, NIU Zhiyong, WANG Yong, GUAN Junfeng, ZHAO Guoqun, LIU Jinlong
    Food and Fermentation Industries. 2020, 46(24): 151-158. https://doi.org/10.13995/j.cnki.11-1802/ts.024463
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    A new type of distilled wine was brewed using snow pear and grain as raw materials based on solid-state fermentation. Fermentation parameters were optimized by single factor experiment and orthogonal test, and validation test was further conducted. The evaluation indexes including sensory score, product yield and total ester content were determined, and the distilled wine obtained was analyzed by gas chromatography-hydrogen flame detection and gas chromatography-mass spectrometry. The optimal fermentation parameters contained 15% snow pear juice and 30% Daqu, and the mass ratio of fresh grain to fermented grain was 1∶2.3. Under the optimized conditions, a sensory score of 92, a product yield of 27.86% and a total ester content of 2.158 4 g/L were achieved, and the total acid content was 1.467 5 g/L. In addition, 44 kinds of aroma components were found in the pear-grain co-fermented distilled wine, and the odor activity value (OAV) of 22 compounds, which contained the aroma components of traditional Chinese liquor (ethyl acetate, acetic acid, ethyl lactate, ethyl caproate, hexanoic acid, n-hexanol, acetaldehyde and ethyl butyrate etc.), exceeded 1. At the same time, some aroma components belonged to pear wine were also detected, such as isoamyl acetate, ethyl hexanoate, ethyl octoate, phenethyl alcohol, ethyl stearate and ethyl palmitate etc. Therefore, the new type of pear-grain co-fermented distilled wine has the flavor characteristics of both typical pear wine and grain distilled wine, and this study provides a potential way for the deep processing of snow pear.
  • Optimization of γ-aminobutyric acid bean paste koji making process through quadratic regression orthogonal rotational combination design method
    LI Donglong, LI Fuxiao, GE Yanjing, XIE Caifeng, LIU Jidong, HANG Fangxue
    Food and Fermentation Industries. 2020, 46(24): 159-166. https://doi.org/10.13995/j.cnki.11-1802/ts.024558
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    A quadratic regression orthogonal rotation combination design method was used to optimize soybean paste koji making process to develop a soybean paste product with high γ-aminobutyric acid content. The results indicated that after incubated in optimal culture containing (mass fraction) 9% brown rice flour and 6.1% sucrose for 65 h, the protease activity, γ-aminobutyric acid and glutamate of paste koji were (592.13±25.01) U/g, (0.148±0.012) mg/g and (0.241±0.010) mg/g, respectively. The results of the present study demonstrated that the accumulation of γ-aminobutyric acid could be achieved through optimization of the koji making process, and the results could provide a reference for the development of functional soybean paste rich in γ-aminobutyric acid.
  • Domestication of caproic acid-producing and lactic acid-utilizing microbe in the pit muds and its application in Baijiu fermentation
    WANG Qi, LI Yiguan, XU Changshan, ZHU Gangqiang, CHEN Jianxin
    Food and Fermentation Industries. 2020, 46(24): 167-174. https://doi.org/10.13995/j.cnki.11-1802/ts.024780
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    A reaction system for converting lactic acid to caproic acid in a self-designed bioreactor was constructed, in this system, microbe in the pit mud of strong aroma Baijiu (Chinese liquor) was selected as the starting bacteria, and yellow water with high lactate acid concentration was used as the carrier. The optimum culture conditions were 40.0 g/L of lactic acid, at 37°C and pH 5.5-6.0, in these conditions, the function of caproic acid-producing and lactic acid-utilizing was strengthened when the bioreactor was filled with activated carbon and modified polyurethane sponge. Results showed that the species diversities in the fermentation broth of the bioreactors were lower than those in pit muds, which was accompanied by the obvious changes in composition of dominant microbe. The dominant prokaryotes in the fermentation broth of the reactors were the Firmicute Clostridium related to caproic acid production and lactic acid reduction. And the Aminobacterium genus involved in the degradation of amino acids increased significantly. The ethyl caproate content in the original liquor were higher than that in conventional liquor fermentation when enhanced yellow water was added in different stages of Baijiu fermentation. When enhanced yellow water was added at the beginning of fermentation, the ethyl caproate content was 561.9 mg/L, which was 330.9% higher than that of the control group. After 7 days of fermentation, the ethyl caproate content increased by 154.6% and the ethyl lactate content decreased by 9.8%. In this study, domestication of pit mud bacteria and applying them to Baijiu fermentation were confirmed useful to increase ethyl caproate content while decreasing ethyl lactate content in production of strong aroma Baijiu, which is of positive significance to improve liquor flavor and quality.
  • Effects of phase temperature storage on post-harvest quality of Lanzhou lily during cold storage
    KANG Dandan, ZHANG Peng, LI Jiangkuo, WEI Baodong
    Food and Fermentation Industries. 2020, 46(24): 175-181. https://doi.org/10.13995/j.cnki.11-1802/ts.024494
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    To explore the quality changes of Lanzhou lily during storage at different precise temperatures, Lanzhou lily was used as test material, and stored in the cold store and phase temperature store after vacuum packaging. The temperature changes in the storage environment were monitored in real time, and the changes in firmness, physiological indexes, nutrients and volatile substances of lily were detected every 15 days. Results showed that the temperature in cold store was (0.2±0.5) ℃, and the temperature of phase temperature store was (-0.4±0.1) ℃. Compared with the cold store, the environment temperature fluctuation in phase temperature store was smaller and the temperature control was more precise. Phase temperature storage delayed the decline of firmness, decreased the respiration intensity and ethylene production rate at lower levels. Moreover, it maintained high reducing sugar content at the early stage of the storage, extended the dormant period of lily. Meanwhile it inhibited the volatilization of alcohols, esters and alkenes, promoted the release of aldehydes at the later stage of storage. Furthermore, the relative contents of ethanol, ethyl acetate and isooctanol in the special odor of lily were decreased, and the relative contents of hexyl aldehyde, dodecyl aldehyde and n-hexanol in the characteristic aroma of lily at 75 d were increased. Therefore, the postharvest quality of lily was significantly different under different precise temperatures of storage, and phase temperature storage effectively maintained the storage quality of Lanzhou lily.
  • Effect of freezing rate on the quality of frozen grain congee
    HUANG Xiaoyu, XIN Siyue, CAO Zhen, JIANG Heti
    Food and Fermentation Industries. 2020, 46(24): 182-189. https://doi.org/10.13995/j.cnki.11-1802/ts.024827
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    Whole-embryonic tartary buckwheat rice was used as the main raw material with the addition of black rice, oats, rice and waxy millet, and then the mixture was reheated after freezing treatment at different temperatures in order to analyze the effect of different freezing temperatures on the quality of grain convenient porridge. The results showed that freezing curves of porridge under freezing conditions of -20 ℃, -40 ℃, -80 ℃ accord with the characteristics of general food freezing curves, -20 ℃ frozen group was slow freezing, -40 ℃, -80 ℃ frozen group was rapid freezing. Under the freezing condition at -20 ℃ and -40 ℃, the texture quality of convenient porridge decreased significantly(P＜0.05), however, there were significant differences in cohesion and masticity in the -80 ℃ frozen group(P＜0.05). Moreover, the chroma L* value of -20 ℃ frozen group and the chroma b* value of -40 ℃frozen group were significantly lower than that of fresh rice porridge(P＜0.05). There was no significant difference between -80 ℃ frozen group and fresh rice porridge(P＞0.05). Furthermore, the lower the freezing temperature, the higher the moisture content after reheating and the lower the solids content. The viscosity of the four types of atherosclerosis was as follows: Fresh rice porridge<-80 ℃ frozen group <-40 ℃ frozen group <-20 ℃ frozen group. And there was no significant difference between the contents of dietary fiber and flavone in frozen group and rice porridge(P＞0.05). Overall, frozen porridge was better for quick freezing, and it works best at -80 ℃.The above results could provide some references for the processing of frozen convenient porridge.
  • Extraction and identification of non-fat-soluble antioxidant components in pomelo seeds
    QIU Yuanxin, YANG Jingxian, MA Lukai, HE Di
    Food and Fermentation Industries. 2020, 46(24): 190-197. https://doi.org/10.13995/j.cnki.11-1802/ts.025188
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    Ethanol (EE) with 70% were used to extract defatted pomelo seed powder, and then petroleum ether (PEE), dichloromethane (NCE), ethyl acetate (EAE), n-butanol (NBE), and water (WE) were used to extracts were extracted to obtain 6 groups of extraction sites with different polarities. Determined the antioxidant activity of sites. And used UHPLC-Q-Exactive HFMS technology to quickly analyzed the chemical composition of the effective part, identify the structure of some chemical components. The results showed that the different polar parts of pomelo seeds had certain antioxidant effects, and the antioxidant effect of the ethyl acetate layer was generally better than the other five groups. but the total reduction ability was poor. LC-MS analysis of the ethyl acetate site identified 33 compounds, including 17 flavonoids and their glycosides, 4 isopentenyl lipid compounds, 7 phenolic compounds, coumarin and its 5 derivatives. Pomelo seeds are rich in antioxidants and show certain antioxidant activity, which can provide scientific basis for the development of pomelo seeds as natural antioxidants.
  • Study on optimization of response surface for the removement of protein from polysaccharide of Solanum nigrum fruit by chloroacetic acid method
    CHEN Yue, SONG Zhenkang, ZHANG Haiyue
    Food and Fermentation Industries. 2020, 46(24): 198-203. https://doi.org/10.13995/j.cnki.11-1802/ts.024854
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to obtain uniform Solanum nigrum fruit polysaccharide for subsequent separation and purification, the chloroacetic acid method was used to remove protein from Solanum nigrum fruit polysaccharide, and response surface methodology was used to optimize the optimal deproteinization process. On the basis of single factor, taking the removal rate of Solanum nigrum fruit polysaccharide protein as the index, the mathematical model was established by Design-Expert 8.0.6, and response surface analysis of three factors and three levels was carried out. The results showed that the optimal process conditions of polysaccharide protein removal rate of Solanum nigrum fruit were as follows: Oscillation for 20 min with deproteinization 2 times with trichloroacetic acid at the concentration of 60 g/L. Under these conditions, the protein removal rate and polysaccharide loss rate of Solanum nigrum fruit polysaccharide were 93.61% and 16.46%, respectively. It was proved that trichloroacetic acid method was an effective method to remove Solanum nigrum fruit polysaccharide protein with low reagent consumption and high efficiency. Which was conducive to the separation and purification of Solanum nigrum fruit polysaccharide and study its active function.
  • Aroma components of dry red wine brewed by different grape varieties in Loess Plateau
    LIU Zhenghai, DONG Zhigang, LI Xiaomei, TAN Min, YANG Rongzhao, YANG Zhaoliang, TANG Xiaoping
    Food and Fermentation Industries. 2020, 46(24): 204-209. https://doi.org/10.13995/j.cnki.11-1802/ts.025423
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    Aroma is a key indicator that reflects the style and typicality of wines. Headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to determine the aroma components of five wine grape varieties in the Loess Plateau production area. The results showed there were no significant differences in alcohol content, and all physicochemical indicators met the national standards. 106 aroma components were detected in five red wines, among which 37 esters were found in Cabernet Sauvignon and Merlot. The concentration of alcohols was significantly higher in Merlot wine than that in other samples, and esters were the most abundant volatile component in Merlot, with the highest concentration. The total concentration of aldehydes and ketones in Cabernet Franc wine was significantly higher than that in other wines. The odor activity values (OAV)of 1-octanol, 2-phenylethanol, ethyl caprylate, linalol, citronellol, and geraniol with floral aromas detected in Merlot wine were higher than those of the other wines; 2-methoxy-3-isobutylpyrazine with green pepper flavor was detected 60 times above the threshold in Cabernet Franc and Marselan wines. OAVs of floral aroma in Merlot wine was 344.46, which was significantly higher than those in other wines. The OAVs of chemical aroma and green taste were the highest in Cabernet Franc wines. The total OAVs of 6 types of aroma in Beibinghong wine was 611.10, which was higher than that of Marselan wine. There were great differences in aroma components of wine in the Loess Plateau. Cabernet Sauvignon wine was mainly fruit aroma, and Merlot wine′s characteristic aroma was floral aroma. Both of them were excellent wine grape varieties. Present study provides theoretical basis for wine grape promotion and wine quality improvement in Loess Plateau production area, and provides material basis for cross breeding of regional wine grape.
  • Aroma components of neutral, Muscat and strawberry flavor grape cultivars grown in Tianjin
    LI Kai, SHANG Jiayin, TIAN Shufen, HUANG Jianquan, ZHANG Na, WANG Dan, SU Hong, WANG Chaoxia
    Food and Fermentation Industries. 2020, 46(24): 210-217. https://doi.org/10.13995/j.cnki.11-1802/ts.025155
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to provide useful information for understanding the flavor characteristics of different grapes, two neutral-flavor cultivars ‘Hongbaladuo’‘Victoria’, five Muscat-flavor cultivars ‘Muscat Hamburg’‘Bixiang Wuhe’‘Guifei Meigui’‘Muscat of Alexandria’‘Xiangfei’ and four strawberry-flavor cultivars ‘Kyoho’‘Blackbeet’‘Hutai No.8’‘Summer Black’ were selected as experimental materials. The differences in aroma components related to neutral flavor, Muscat flavor and strawberry flavor at ripe stage were analyzed. Aroma components of grapes were determined by headspace-solid phase microextraction and gas chromatography-mass spectrometry, and internal standard-standard curve method was used for quantitative analysis. Odor activity value and aroma profile analysis were used for further analysis. A total of 12 alcohols, 21 esters, 9 terpenes, 7 aldehydes, 3 ketones, 1 aromatic hydrocarbon and 1 fatty acid were detected and quantified. Neutral varieties had the least number of aroma components, mainly C6 alcohols and C6 aldehydes, and the aroma profile was dominated by the plant background odor contributed by alcohols and aldehydes. The content of terpenes in Muscat-flavor cultivars was significantly higher than that in other cultivars, and linanol was the most important aroma compound contributing to the scent of flowers and fruits in Muscat-flavor grapes. Strawberry-flavor cultivars contained a large number of ester compounds, among which ethyl butyrate, 2-methyl butyrate, ethyl isobutyrate, ethyl hexanoate, ethyl isovalerate, ethyl acetate and ethyl propionate were important aroma compounds contributing to the fruit flavor for strawberry-flavor cultivars. The results provide a theoretical basis for local breeding of fine grape cultivars, the production of high-quality grapes and the development of grape deep processing industry.
  • Comparison of purification method for the determination of thiabendazole residues in foods of animal origin
    CHEN Lixia, XU Lijian
    Food and Fermentation Industries. 2020, 46(24): 218-223. https://doi.org/10.13995/j.cnki.11-1802/ts.024663
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this paper, three purification methods, gel permeation chromatography (GPC), solid phase extraction (SPE), and QuEChERS, were compared for the determination of thiamine in food products of animal origin by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The GPC method uses Bio-BeadsS-X3 filler, SPE and QuEChERS use PSA and C18 adsorbents to assist in the purification for the pretreatment of the three foods of pork, eggs, milk, pig liver and chicken, respectively. At three concentrations of 0.01, 0.05, and 1.0 mg/kg, the recoveries of the three purification methods in the sample analysis meet the requirements. The average recovery of the GPC method was between 80%-108%, the average recovery of the SPE method was between 80%-110%, and the average recovery of QuEChERS method was between 82%-107% respectively. However, GPC and SPE require specific instruments or solid-phase extraction columns, which was time-consuming and labor-intensive. It was recommended that the fast and simple QuEChERS method was good to process food products of animal origin, which could meet the requirements for determination of thiabendazim or other pesticide residues in food sample.
  • Determination of arsenic contamination in Guizhou pepper products by HPLC-ICP-MS
    ZHU Ming, YANG Ningxian, CAI Qiu, WANG Mian, WANG Xingning, LI Yuanjun
    Food and Fermentation Industries. 2020, 46(24): 224-227. https://doi.org/10.13995/j.cnki.11-1802/ts.024591
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to investigate the changes of arsenic morphology in the production of fresh chili and chili sauce, and to detect arsenic contamination, high performance liquid chromatography-inductively coupled plasma-mass spectrometry(HPLC-ICP-MS) were used in this study. Two processes condition including drying and frying were used of simulate in the production and processing of “LAOGANMA” chili sauce. The background investigation of three forms of arsenic in fresh chili and “LAOGANMA” chili sauce was conducted in Guiyang, Zunyi and Suiyang regions of Guizhou province. The results showed that the total arsenic in fresh pepper was between 0.016 and 0.076 mg/kg, and the inorganic arsenic, monomethyl arsenic and dimethyl arsenic in “LAOGANMA” chili sauce were all less than the detection limit. Furthermore, the added forms of the three kinds of arsenic did not change significantly, and the recovery rate was between 81.0% and 92.3%. HPLC-ICP-MS can effectively monitor the production process of “LAOGANMA” products to ensure the quality and practical safety of products.
  • Evaluation and analysis of nitrite content in meat products in Chongqing
    LUO Changqin, WU Ying, XIAO Guosheng, FAN Wenqiao, ZHAO Feng
    Food and Fermentation Industries. 2020, 46(24): 228-233. https://doi.org/10.13995/j.cnki.11-1802/ts.025004
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    The aim of this study was to surveillant the addition of nitrite in meat products in Chongqing in recent years, which could provide a reference for government regulation and consumption safety for residents. Seven hundred and sixty-three samples of meat products were collected from 9 districts and counties of Chongqing during 2016 to 2019. The nitrite content of samples were detected by the spectrophotometric method according to the Chinese National Standard, and exceeding standard of nitrite in meat products was analyzed. The results showed that detection and exceeding standard rates of nitrite in meat products from Chongqing were 48.62% (n=371) and 2.62% (n=20), respectively, and the maximum content of nitrite was 115.0 mg/kg. Detection and exceeding standard rates significantly decreased from 2016 to 2018. Detection rates (71.18%) of nitrite in raw meat products were significantly higher than those (38.95%) of cooked meat products, detection rates of nitrite in cured meat products (74.00%) and sausage meat products (74.55%) were significantly higher than those of other meat products, and detection rate (64.48%) of nitrite in pork products was highest. Meat products of exceeding standard of nitrite were all for self-employed cooked meat products, and most of them were sauced and braised meat products from the catering. The results demonstrated that the nitrite is widely used in meat products in Chongqing, and cooked meat products and sauced and braised meat products produced by the self-employed should be intensively inspected and supervised for consumption safety.
  • Research progress of cellulose nanocrystals stabilized Pickering emulsion and its environmental responsiveness
    CHEN Yuan, ZHANG Huan, YU Yong, ZHU Hankun, WANG Hongxia, FU Yu, MA Liang, ZHANG Yuhao, DAI Hongjie
    Food and Fermentation Industries. 2020, 46(24): 234-241. https://doi.org/10.13995/j.cnki.11-1802/ts.024939
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Cellulose nanocrystals shows the characteristics of widespread origin, high aspect ratio, renewability, degradability and biocompatibility, which attracting more and more attentions in the application of Pickering emulsions using solid particles as emulsifiers. This review first briefly introduced the preparation method and related properties of the Pickering emulsions stabilized by cellulose nanocrystals. And then it focused on the influencing factors of the cellulose nanocrystals stabilized Pickering emulsions and the environmental responsiveness of the emulsions. This review provides references for the application of cellulose nanocrystals in Pickering emulsions.
  • Research progress on nutrient composition, functional components and processing of Andrias davidianus
    MA Donglin, YANG Xu, GUO Quanyou, LI Baoguo, JIANG Chaojun, FENG Guangpeng, WANG Haihua, MA Benhe
    Food and Fermentation Industries. 2020, 46(24): 242-248. https://doi.org/10.13995/j.cnki.11-1802/ts.024606
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    Andrias davidianus, as a kind of cold water fish with high protein and low fat, the meat is delicious and nutritious. It is rich in various active substances and has good nutritional health function and medicinal value. This article mainly reviewed the domestic and foreign latest research progress of farmed Andrias davidianus from the aspects of nutritional composition (proteins, fats, amino acids, minerals and fatty acids, etc.) and functional components (collagen, active peptides, polysaccharide peptides, etc.). And it also analyzed the current status of processing and utilization of Andrias davidianus in fish oil, food, medicine and skin care products, aiming to provide a reference for the deep processing and high-value utilization of Andrias davidianus resources.
  • Research progress in biodegradation of aflatoxin B1
    XIE Hui, GAO Lei, ZHAO Dandan, ZHANG Hongsen, MAO Guotao, WANG Fengqin, SONG Andong
    Food and Fermentation Industries. 2020, 46(24): 249-256. https://doi.org/10.13995/j.cnki.11-1802/ts.024926
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    About 25% cereals in the world are contaminated with mycotoxins produced by variety of toxigenic fungi, which has brought huge economic losses to the development of food and feed industry, and even threatened human health. Therefore, how to remove effectively aflatoxin (AF) has become an urgent problem to be solved in the world. Recently, the biological method has been widely concerned because of its characteristics of pollution-free, high specificity, mild and environmental protection. This review focuses on the degradation of AFB1 by microorganisms and insects, and the degradation mechanism of AFB1 from degradation enzymes, volatile organic compounds and the expression of biosynthesis related genes is also elaborated. The existing problems and application prospects of biodegradation of AFB1 are prospected, providing theoretical basis for the subsequent biodegradation of AFB1.
  • Advances on the biosynthesis and regulation of methionine
    ZHAO Man, PENG Li, CHENG Hao, YING Xiangxian, WANG Zhao
    Food and Fermentation Industries. 2020, 46(24): 257-264. https://doi.org/10.13995/j.cnki.11-1802/ts.024785
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    Methionine is an essential sulfur-containing amino acid in human. It has been widely used in feed, food, pharmacy and cosmetic industries, and has great marketing potential. In recent years, research on increasing methionine production through metabolic engineering has aroused much attention. The regulation of metabolic flow is the result of the coordination of enzymes, transporters and transcription factors in the metabolic pathway. This review comprehensively summarizes the research progresses of methionine synthesis pathway, sulfur assimilation, energy and cofactors and other metabolic regulation in recent years, which aim to describe the regulation mechanism of metabolic flux and provide guidance for the industrial production of methionine.
  • Research progress on the application of isothermal recombinase amplification in analytical detection
    SUN Xiaohong, HOU Laiwang, LI Darong, ZHAO Yong, HUANG Xinxin, HE Yuping, LAN Weiqing
    Food and Fermentation Industries. 2020, 46(24): 265-270. https://doi.org/10.13995/j.cnki.11-1802/ts.024735
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    Recombinase polymerase amplification (RPA) and recombinase aided amplification (RAA) are two representative and frontier technologies in the novel nucleic acid isothermal amplification. Both RPA and RAA can be used for isothermal amplification at room temperature and for rapid amplification in simple equipment or even in resource-limited environment. They have the advantages of high specificity, high sensitivity, simple operation and short detection time. Based on the brief introduction of the amplification principle of RPA and RAA, this paper focused on the application and progress of isothermal recombinase amplification assay in analysis and detection. The problems and solutions were put forward and the development of isothermal recombinase amplification was prospected, which can provide theoretical reference for expanding the application field of RPA and RAA in the future.
  • Research progress of biogenic amines in fish sauce
    BAI Niuniu, BAI Kaikai, HE Jianlin, HONG Bihong, ZHANG Yi
    Food and Fermentation Industries. 2020, 46(24): 271-277. https://doi.org/10.13995/j.cnki.11-1802/ts.024673
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Fish sauce is a kind of fermented seasoning. Its quality is greatly affected by the biogenic amine generated during the fermentation process. Low concentration of biogenic amine is harmless to human body and it has some biological functions, while the same amine of high concentration is dangerous to human health. In this paper, the formation mechanism of biogenic amine and the bacteria producing biogenic amine were elaborated. Additionally, the detection methods and the toxic effects of such biogenic amine were explored, and some ways to control the generation of the amine were also introduced. This article might offer some summary and prospect to control the biogenic amine within fish sauce.
  • Advances in foam fractionation technology of plant protein
    ZHANG Keke, HU Nan, LI Huizhen, ZHANG Zhijun
    Food and Fermentation Industries. 2020, 46(24): 278-283. https://doi.org/10.13995/j.cnki.11-1802/ts.024848
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    With the continuous rise of “plant protein-based food” development, the efficient use of plant protein resources has become the focus of global food industry. At present, the separation method of plant protein includes alkali-solution and acid-isolation, chromatography, ultrafiltration, macroporous resin adsorption, etc. However, there are many shortcomings such as the damage of the protein, high cost, high energy consumption, easy pollution and so on. Foam fractionation shows great potential in the industrial separation of plant proteins because it can enrich and recover the low-concentration proteins from their extract liquids. This paper summarized the research progress of concentrating and recovering plant pure protein and plant protein in the mixing system. Moreover, it focused on the effects of operating conditions, device structure and operation modes on the separation of pure protein in order to provide theoretical references for the efficient separation of plant protein.
  • Research progress on preparation and stability of microemulsion system
    HAN Bing, ZHENG Ye, XU Jia, ZHANG Tianqi, HAN Chunran
    Food and Fermentation Industries. 2020, 46(24): 284-291. https://doi.org/10.13995/j.cnki.11-1802/ts.025670
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    Microemulsion, a transparent or translucent, low-viscosity and thermodynamically stable oil-in-water mixing system, is formed spontaneously by water phase, oil phase, surfactant and co-surfactant at an appropriate ratio. Microemulsion not only has the general characteristics of emulsions, but also has obvious advantages such as small particle size, low interfacial tension and strong solubilization capacity. It has been widely applied in industry, agriculture, daily chemical fields, pharmaceutical preparations and clinical applications. This review summarized the characteristics, formation mechanism, preparation method, stability and application of microemulsion in the field of food and medicine which provide reference for the application of microemulsion system.
  • Methods to enhance the solubility of polysaccharides
    LIAO Zhensheng, ZHANG Na, YANG Yucheng, HUANG Yayan, ZHANG Xueqin, YE Jing, XIAO Meitian
    Food and Fermentation Industries. 2020, 46(24): 292-299. https://doi.org/10.13995/j.cnki.11-1802/ts.025279
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    Since the poor water solubility of polysaccharides becomes prominent, the research on how to improve the water solubility of polysaccharides is receiving more attention. In this paper, the research progress on how to improve the water solubility of polysaccharides was summarized. The methods were divided into physical treatment method, degradation and derivatization according to the modification mechanism and the change in the polysaccharide properties. The modification of polysaccharides was mainly based on the treatment of particle morphology and particle size, degrading to oligosaccharide or introducing hydrophilic groups. Moreover, the viscosity, gelation ability and biological activity of polysaccharides were regulated concurrently. In addition, there are still problems with these methods, such as the low accuracy and poor homogeneity in reaction. Further research should be focused on exploring the mechanism of improving the solubility of polysaccharides, and establishing the corresponding reaction kinetics model to solve the problems in the modification of polysaccharides.
  • Research progress of biological activity and chemical structure of saponins (Chenopodium quinoa Willd)
    LIN Bingjie, JING Jinjin, ZHANG Ruoyu, DU Lidong, JI Xiaoying, DING Kangjie, XUE Peng
    Food and Fermentation Industries. 2020, 46(24): 300-306. https://doi.org/10.13995/j.cnki.11-1802/ts.024824
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In recent years, quinoa has been widely planted in China because of its excellent crop performance, especially in Yunnan, Gansu, Sichuan and other barren areas. However, people only pay attention to the nutritional composition of quinoa grains. The bioactive substances (such as saponins, polyphenols and flavonoids) in the by-products of quinoa processing (wheat husks, stems and leaves) were ignored. Recent studies have shown that quinoa saponins not only play a role in plant defense system, but also have a variety of biological activities, such as antioxidant, anti-inflammatory, antibacterial, anticancer and so on. Therefore, quinoa saponins have a good application value in health care, drug development, food, cosmetics and so on. In addition, as a folk traditional medicine, saponins have been used to treat diseases for hundreds of years. This paper summarized the research status, chemical structure and biological activity of Chenopodium quiona saponins which provide a reference for the study of comprehensive utilization and offer opinions for improving the further economic benefits of Chenopodium quinoa.
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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