25 May 2015, Volume 41 Issue 5
    

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  • ZHANG Ge-yuan,XU Sha,GAO Xiao-dong,Nakanishi Hideki
    Food and Fermentation Industries. 2015, 41(5): 1.
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    In order to produce humanized glycoproteins in Saccharomyces cerevisiae,human N-glycosylation pathway of the yeast must be modified.However,disruption of the specific glycosyltransferases,such as ALG3,OCH1 and MNN1 genes,could result in both weakened growth condition and under-occupancy of N-glycosylation sites.In this study,ALG6 was overexpressed to avoid the under-occupancy of N-glycosylation sites.The results showed that the overexpression of ALG6 not only enhanced the N-glycan occupancy of Δalg3Δoch1Δmnn1,but also increased the growth rate and secretion of heterologous proteins.The results presented herein would facilitate the further industrial production of humanized glycoproteins by yeast.
  • SANG Wei,TANG Ke,XU Yan,WANG Dong,LI Ji-ming
    Food and Fermentation Industries. 2015, 41(5): 8.
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    The effect of β-glucosidase from Aspergillus niger on flavor regulation and aroma compounds of Cabernet Sauvignon was analyzed using Kramer sensory evaluation and SPME-GC-MS.The optimized hydrolysis conditions were incubation at 45℃ for 4.0 h with enzyme dosage of 4.0 U/mL.A total of 59 aroma compounds were detected and 35 components showed significant differences after treatment.The total relative content of compounds increased 24.59%.The most obvious changes appeared in C13-norisoprenoids and terpenes incremental,which increased 118.54%.Enzymatic treatment had positive effects on typical aroma improvement and flavor enhancement in wine.
  • YANG Xin,WU Qian,CUI Huai-yan,XU Xian,ZHU Li-ying,JIANG Ling
    Food and Fermentation Industries. 2015, 41(5): 14.
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    A novel trehalose synthase gene was cloned from Streptomyces griseochromogenes YX-1 and overexpressed in Escherichia coli BL21 (DE3),and the auto-induced fermentative condition of recombinant bacteria was further optimized.Trehalose synthase gene was successfully amplified from S.griseochromogenes by degenerate PCR.The amplified fragment was linked to pET28a to construct pET28a-tres which were then transformed into E.coli BL21 (DE3).The recon was screened and gene was expressed by auto-induced fermentation.HPLC method was used to investigate the effect of auto-induced fermentative temperature on the trehalose synthase catalytic activity.The recombinant strains of bacteria E.coli BL21 (DE3) were successfully constructed.The optimum fermentation conditions were as follows:cultivating at 37 ℃ for 2.5 h firstly,then culturing in 25 ℃ for 14 h,and adding 3% ethanol simultaneously.The activity of the recombinant enzyme was 1.29 × 104 U/mL,which was 55.25% higher than that of strains traditionally induced with IPTG.The recombinant Tres could catalyze maltose-trehalose interconversion.The production of trehalose reached 71%.The recombinant trehalose synthesized from auto-inducted and two-stage fermentative condition provided a theoretical basis for mass production as well as the high-efficiency expression of other recombinant proteins.
  • DING Wen-wu,HU Liang,ZHANG Li,WANG Wei,XIAO Ze-yi
    Food and Fermentation Industries. 2015, 41(5): 19.
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    The effects of nutrient supplement on long time closed-circulating fermentation in PDMS membrane bioreactor were studied by supplementing nutrient to broth during fermentation.In the test of nutrient supplement,the concentrations of cell and ethanol were 68.6 g/L and 7.10 g/L while the cell viability and the ethanol productivity were 0.91 and 1.85 g/(L · h).The results indicated that the cell concentration and viability did not increased by nutrient supplement.The specific ethanol production and ethanol yield were 0.286 g/(g · h) and 0.411 g/g,which were higher than those without nutrient supplement,suggesting that the producing ethanol ability of the cells were improved.The results showed the performance of fermentation in the membrane bioreactor could be improved by supplementing nutrient to broth.
  • HE Ju-hua,WU Xue-jiao,XIE Xi-xian,XU Qing-yang,ZHANG Cheng-lin,CHEN Ning
    Food and Fermentation Industries. 2015, 41(5): 24.
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    5'-Monophosphate (5'-IMP) plays an important role in food additive industry since it is an indispensable component of flavor enhancer.To shorten the period and lower the cost of 5 '-IMP production,characteristic of acid phosphotranferase (AP/PTase) from Morganella morganii was studied and its encoding gene was cloned to inosine-producing strain Bacillus subtilis JG to obtain Bacillus subtilis JAB and Bacillus subtilis JAF.Then according to the character of inosine production and phosphotranferase expression by the two strains,5'-IMP production by twostep fermentation combined with inosine accumulation and enzyme catalysis was achieved.The final production of 5'-IMP by the two strains was 2.4 g/L and 3.0 g/L,respectively.This study provided new insights into 5'-IMP production that used fermentation products as substrates.
  • WU Lun-wen,YANG Mei-hui,YAO Yao,WAN Xiao-yun,ZHOU Mao-hong
    Food and Fermentation Industries. 2015, 41(5): 30.
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    Based on the optimization of fermentation of oil-producing Schizochytrium sp.WZU 6961 with biodiesel byproduct crude glycerol,the effect of the concentration of crude glycerol on the strain's growth and lipid accumulation was studied.Using the same culture condition including temperature,dissolve-d oxygen,and the same other medium ingredients,the results showed that there was no significant change of the oil content and fatty acid composition with the increase of crude glycerin concentration,while the biomass and oil yields of glycerol,and the productivities of biomass and oil were gradually declined,which meant that high crude glycerol concentration had inhibitory effect on the growth of cells.For crude glycerol concentration of 30 g/L and 60 g/L,biomass productivity was 0.94 g/(L · h) and 0.87 g/(L · h) respectively,and oil productivity was 0.69 g/(L · h) and 0.64 g/(L · h) respectively,which was close to each other in the productivities of biomass and oil.So the suitable crude glycerol concentration was 30g/L.When crude glycerol concentration was 30 g/L,fermentation time was 26h,biomass,oil content and the proportion of DHA in oil were 24.38 ± 1.42g/L,74.08% ± 2.20% and 23.72%,respectively.
  • JIANG Kai,WU Shi-hua,ZHAO Dong-ling,ZHANG Jian,HUANG Cui-ji
    Food and Fermentation Industries. 2015, 41(5): 35.
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    Effect of different aeration rates on very high gravity (VHG) ethanol fermentation by Saccharomyces cerevisiae GGSF16 in a 5.0 L fermentor at glucose concentrations of 260 g/L was studied.The results indicated that a proper aeration was an important control factor to shorten fermentation time,increase biomass concentration,and improve the viability and ethanol inhibition of the yeast cells as compared to non-aeration condition.However,aeration led to decrease in the ethanol production and specific glucose uptake rate and specific ethanol production rate.The optimum aeration level was found to be 80 mL/min.Its biomass concentration reached 14.16 g dry wt/L and the ethanol productivity achieved 3.93 g/(L · h),which respectively increased 104 % and 70.1% as compared to non-aeration fermentation.The final ethanol concentration reached 117.9 g/L and the yield of ethanol reached 0.452 g/g (the stoichiometric yield was 87.8 %).
  • CHENG Sheng,DUAN Xu-guo,WU Jing
    Food and Fermentation Industries. 2015, 41(5): 41.
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    Based on the study of enzyme production from recombinant strain E.coli BL21 (DE3)/pET-24a-palI fermented in shake flasks,and the effect of different induction concentrations of lactose used in 3 liter fermentor on its production were investigated.Results showed that the activity in the supernatant of shake flasks and 3 liter fermentor (under 0.4 g/(L · h) lactose induction) was 253.1 and 654 U/mL,respectively.Furthermore,the reaction conditions for isomaltulose production by sucrose isomerase were optimized in this study.The optimized conditions were as follows:400 g/L sucrose,pH 6.5,20 U sucrose isomerase per gram sucrose,8 h of incubation at 30 ℃.Under the optimized conditions,the maximal yields of isomaltulose could reach 87.9%.
  • ZHAO Wei-chao,NIE Rao,MU Xiao-qing,ZHANG Rong-zhen,XU Yan
    Food and Fermentation Industries. 2015, 41(5): 48.
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    To enhance the thermostability and storage stability of recombinant pullulanase (PUL),protective additives and preservatives were added into the preparation of PUL,and the effects of combination additive on the thermostability of PUL at different temperatures were studied.Then the effects of combination additive and preservative on the storage stability of PUL at 25 ℃ were also investigated.The results indicated that gelatin,glycerin,Tween 20 and Ca2+ could significantly improve the thermostability of PUL.The optimal combination additive (Tween 20 2 mL/L,gelatin 6 g/L,glycerin 5%,Ca2+ 0.1 mol/L) was obtained using the orthogonal experimental design.The residual activity of PUL with combination additive maintained 96.07% after incubating 1 h at 60 ℃,which was 85.29% higher than that of control without protective additive.Furthermore,the half-life of PUL with combination additive was increased by 3.27 times compared to that of control at 55 ℃.Finally,the residual activity of PUL containing combination additive and preservatives (0.1% potassium sorbate,0.1% sodium benzoate) reached 85.25% after storing at room temperature for 90 days,and thus met the requirements of industrialization.
  • ZHANG Xin,LIU Yong,LI Jin-xia,CHENG Chi
    Food and Fermentation Industries. 2015, 41(5): 54.
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    Neutral protease producing strain Bacillus subtilis AS1.398 (CICC 10888) was re-identified as Bacillus amyloliquefaciens subsp.plantarum by polyphasic taxonomy based on morphological,physiological and biochemical property and phylogenetic analysis.In view of standardized management requirements for production strain and the widely usage of neutral protease producing bacteria AS1.398,we suggested renaming it as Bacillus amyloliquefaciens subsp.plantarum.
  • YANG Zhen-quan,ZHANG Mi,WANG Xiao-lin,MEI Qiu-yan,ZHOU Hai-bo
    Food and Fermentation Industries. 2015, 41(5): 59.
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    In this study,the changes of pH,total colony number,lactic acid bacteria and coliform count were determined and compared between pickles containing 2.0% (low-salt) and 8.0% (high-salt) of sodium chloride during the process of natural fermentation.The lactic acid bacteria strains isolated and identified from the high-salt pickle were analyzed for their salt tolerance and acid producing ability in the vegetable juice model.Results showed that high concentration of NaCl had inhibitory effect on the natural flora carried by vegetables.The initial total colony number,lactic acid bacteria,coliform and pH drop rate for high-salt pickle were significantly lower than those for lowsalt pickle,however both low-and high-salt pickles reached pH 3.5 ~ 3.8 after 144 h of fermentation with final coliform count ≤ 90 MPN/100g.One strain of Enterococcusfaecium (M0) and 4 strains of Lactobacillus plantarum (M1,M3,M4 and M6) were isolated from high-salt pickle brine.Isolates showed strain-dependant growth kinetic parameters and salt resistance in the vegetable juice model with different NaCl concentration,in which strain M0 showed the best growth characteristics and higher salt resistance.The inoculums with mixture of M0 and M3 by 1∶ 1 proportion in the vegetable juice containing 8.0% of salt showed the best acidifying ability,with pH value reaching 3.5 after 48 h of fermentation,which was significantly lower than those of control group and the other strains inoculated group (P <0.05).
  • ZHOU Xing-zhi,DUAN Shan,MENG Xiao-hua,LIANG Shao-ya,LV Jian-qiu,JIANG Yan-ping
    Food and Fermentation Industries. 2015, 41(5): 66.
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    In this paper,the influences of lactic acid bacteria and glucose on bacterial communities and volatile base nitrogen (TVBN) value in tilapia fillets were investigated.Results showed that the sensory properties of the fillets hardly changed after the treatment of Lactobacillus acidophilus CICC6074 or 1.5% glucose solution.The TVBN value of the control (the distilled water treated fillets) exceeded the limit of Chinese National Standard after only 6 d storage at 4 ℃,however,that of the CICC6074 treated fillets didn't reached the above limit until after 12 d storage.The adding of glucose facilitated the growth of bacteria at the earlier stage of cold storage,but didn' t increase the final bacterial population in fillets.However,the added glucose obviously reduced the TVBN level of fillets.Whether the combination of CICC6074 and glucose may lower the TVBN value of fillets more needs to be further investigated.PCR-DGGE analysis showed that in CICC6074 treated fillets,Pseudomonas,the recognized specific spoilage organism f fish,was effectively inhibited,and didn't obviously multiplied until after 6 d storage.However,in the control Pseudomonas,the recognized specific spoilage organism of fish obviously multiplied after only 3 d storage.The population of CICC6074 adsorbed in fillets slightly increased at the early stage,and began to decrease 6 d later and finally disappeared after 9 d storage.These facts illustrate that L.acidophilus CICC6074 is competent in extending the shelf life of fillets,and glucose may reduce the level of TVBN value.
  • ZHANG Hong-chao,HU Jin-hua,GUO Hong-hui,ZHOU Peng
    Food and Fermentation Industries. 2015, 41(5): 72.
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    The effect of milk fat with different melting points on milk powders' physicochemical properties was investigated.The milk fat and fatty acid components in commercial concentrated milk protein were analyzed to select the best simulations and using spray dry to obtained the milk powder.The surface fat concentration,microstructure and protein dissolution behavior of the powders were measured.Compared with new spray-dried MPC,milk powders containing esters had a rough surface with fat layer and had a porous wall.The surface fat contents varied with esters' melting point,the higher melting point,the higher content.Protein dissolution behavior different with each other and the dissolution rate were slower than that of spray dried MPC.
  • MA Jing-rong,YANG Xian-qing,MA Hai-xia,CHEN Sheng-jun,HUANG Hui
    Food and Fermentation Industries. 2015, 41(5): 80.
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    This paper studied the basic features and protein composition of the mantle muscles from Ryukyu squid in South China Sea,and investigated the changes of myofibrillar protein in different temperature by SDS-PAGE.The results showed that the Ryukyu squid in South China Sea are suitable for products processing and of high edible value,low fat content,mild flavor.At 4℃,the degradation of MHC,PM and Actin were inconspicuous.At 25 ℃,after incubated for 12h,the MHC began to reduce markedly.The degradation of the MHC was significant at 40℃,and the degradation was well inhibited by EDTA.At 50℃ and 60℃,the degradation was slow,during incubation for 3-4h,we can still see the MHC clearly,but the PM and Actin were quickly reduced.
  • NIE Xiao-hua,GONG Yan-dan,XU Dan,SHEN Yan-fei
    Food and Fermentation Industries. 2015, 41(5): 85.
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    The influence of acid deamidation on the functional properties of rice proteins was investigated.The solubility of deamidated rice protein (DRP) increased remarkably,especially in neutral pH.Emulsion ability and emulsion stability of DRP increased by 4.67 and 3.39 fold respectively when compared to the control.Forming ability and forming stability of DRP improved by 5.92 and 1.92 fold respectively after 2 h acid deamidation.In addition,the surface hydrophobicity of DRP decreased due to acid deamidation.
  • SUN Sa-sa,SHEN Zhao-peng,MENG Lei,JIANG Xiao-lu
    Food and Fermentation Industries. 2015, 41(5): 89.
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    According to the mycelial biomass and exopolysaccharide (EPS),the optimized fermentation conditions of Isaria farinosa 04-1 were as follows:sucrose 2.5%,beef extract 0.8%,initial pH 4.0 and fermentation at 28℃.The highest yield of mycelium biomass and exopolysaccharide were respectively increased by 13.05% and 37.66% compared with those before optimization.The results showed that moisture absorption and moisture capacity of EPS were similar to those of HA.EPS possessed the hydroxyl radical-scavenging activity with an EC50 value of 1.285 mg/mL.Besides,it also had good chelating ability on Fe2+ with the EC50 value of 2.606 mg/mL.The exploration provides theory basis in the fields of cosmetics,medicine and health products for the development and utilization of Isaria farinosa 04-1.
  • LIU Gui-jun,ZHOU Si-jing,LIN Jin-xing
    Food and Fermentation Industries. 2015, 41(5): 94.
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    The content of cordycepic acid,cordycepin,adenosine,uridine,guanosine and thymidine in Cordyceps militaris stromata cultured by Oat,millet,barley,rice,4 kinds of solid culture medium,were compared to obtain differences.The colorimetry method and the high performance liquid chromatography method were separately used to determine the content of cordycepic acid and nucleosides.The results showed that the effects of culture medium on the synthesis of metabolites in Cordyceps militaris were different.The content of cordycepic acid (9 000 μg/g)and cordycepin(9 531.0 μg/g) in stroma cultured by millet were the highest.Adenosine(818.9 μg/g) and uridine (2 028.4 μg/g) in stroma cultured by rice were the highest.Stroma cultured by barley had the highest content of guanosine(1 105.3 μg/g).The research results provide references for the choice of culture medium of Cordyceps militaris.
  • SU Fei-ya,GU Xi-rong,DENG Xue-mei,LIU Yin-ni,ZENG Qing-ping,LIU Yan-jun,ZHAO Tian-qi
    Food and Fermentation Industries. 2015, 41(5): 99.
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    In order to find an optimal medium to have more biomass and more mineral nutrition of Lactarius deliciosus in vitro,L9 (34) orthogonal experiments were arrayed on carbon sources,nitrogen sources and phosphorus concentrations.Results showed that nine media were significantly different on biomass and mineral nutrition content in L.deliciosus.Among the three factors,carbon sources have the most significant effect on the growth,the contents of K and Ca;nitrogen sources have the most significant effect on the contents of Fe and Mn;phosphorus concentrations have the most significant effect on the contents of P,Mg and Zn.Soluble starch was the best of carbon sources.Compared with glucose,soluble starch increased the biomass,the contents of P,K,Zn by 32.20%,16.94%,182.81%,and 59.09%,respectively.Among nitrogen sources,ammonium tartrate was the best on the growth,urea was the best on increasing the contents of P and K,and glutamic acid was the best on abosrbing Mg,Fe,Mn.Among phosphorus concentrations,0.5 g/L KH2PO4 was the best on the growth,P,K,Mg and Zn contents.The optimized medium for the growth and mineral nutrition of L.deliciosus was 18.0 g/L soluble starch,0.5 g/L ammonium tartrate and 0.5 g/L KH2PO4.
  • TANG Wei-hua,WANG Li-hui,YIN Hai-song,SUN Yong-min
    Food and Fermentation Industries. 2015, 41(5): 105.
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    β-galactosidase was immobilized on chitosan cross-linked with glutaral-dehyde.The orthogonal experiment was adopted to determine immobilized carrier and the immobilization conditions.The results showed that the suitable molecular weight and concentration of immobilized carrier (degree of deacetylation of chitosan was more than 90%)were 3 × 105 and 2% (v/v).Chitosan microsphere carrier had good ballabililty and mechanical strength.β-galactosidase was immobilized on chitosan microspheres using cross-linking method.The immobilization conditions were as follows:glutaraldehyde concentration and crosslinking time were 10 g/L and 1 h,enzyme concentration and immobilization time were 1.5 mg/mL and 12 h,the activity recovery of the immobilized enzyme reached 70.5%.At the same time,the immobilized enzyme had good storage stability and operation stability,which had certain application value.
  • YAN He-jing,LIU Chang,SHI Yue,LI Run-feng
    Food and Fermentation Industries. 2015, 41(5): 110.
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    In order to improve the production of chitosanase from Aspergillusfumigates WHSW-01,effects of different carbon sources on chitosanase production was studied.Aspergillus fumigatus WHSW-01 chitosanase was considered as an inducible enzyme.Results indicated that chitosan hydrozate was the optimal inducer for the production of chitosanase from Aspergillus fumigatus WHSW-01.The optimal addition amount of chitosan hydrozate was 40% and the optimal addition time of it was after the fermentation continued 12h.Finally,6.78U/mL of chitosanase was obtained when Aspergillus fumigates WHSW-01 was cultured under these conditions.
  • GONG Li,HUA Ying,LIU Da-qun,CHEN Wen-xuan
    Food and Fermentation Industries. 2015, 41(5): 116.
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    In this paper,mixed bacteria ratio in tomato peels fermentation was studied.On the basis of a single fermentation bacteria experiment,the pairs of strains,and three strains of different mixing ratio fermentation experiments,the proportion of mixed bacteria to achieve highest protein content was determined.The results showed that the optimal ratio was that 1∶2∶6 of Trichoderma viride:Aspergillus niger:Candida tropicalis,which was the best strains combination.Under this condition,after fermentation of tomato peels,the crude protein content was 35.00%.
  • ZHANG Yan-fang,YANG Xue-shan,ZHU Xia,LI Ying,ZHANG Li,YAN Heng,HAN Shun-yu
    Food and Fermentation Industries. 2015, 41(5): 122.
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    Using Merlot grapes produced in different regions of the Hexi Corridor,compositions and contents of the main anthocyanins in Merlot grape skin and during vinic alcohol fermentation process were determined by HPLC.Results indicated that Malvidin-3-O-glucoside was the major component in the main anthocyanins of Merlot grape skin and wine from producing area in Hexi Corridor.After maceration and alcohol fermentation,the relative content of delphinidin derivatives,cyanidin derivatives,petunidin derivatives and peonidin derivatives exclusively decreased,while that of malvidin derivatives increased.The magnitude varied among different producing areas.Moreover,the principal component analysis showed that coumaroylglucoside derivatives contributed significantly to the change of anthocyanins composition in each region.
  • XIANG Xiao-le,YU Ji,YANG Wan-gen,MA Cheng-jin
    Food and Fermentation Industries. 2015, 41(5): 128.
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    The effects of different cooking treatments including microwave heating,high-temperature baking,boiling at normal pressure and high pressure? steaming on the flavor formation of pig were tested.The results indicated that total 106 volatile flavor compounds were identified,mainly including aldehyde,alcohol,phenol,ester,ketone,hydrocarbon.The major characteristic flavor components were linalool,nonanal and some phenolic.36,37,58,51 kinds of flavor components were identified respectively in the roasted pig.The number of flavor compounds in four different were 36,37,58 and 51.The more Aldehydes generated in the roasting,the better flavor of the pig will be.
  • YU Kong-jie,LIN Yong-hui,LIU Zheng-cai,HUANG Jie,CHEN Xu-dong,WANG Dan-hong,LU Sheng-yu
    Food and Fermentation Industries. 2015, 41(5): 135.
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    A method of fast production of natural minced shrimp containing AOZ in lab is established.The commercial fresh shrimps are soaked in the medicated bath with Furazolidone.The initial concentration of Furazolidone and bath time were controlled,and then final product was obtained through the procedure of Bag Mixer homogenizing,sealing packaging and irradiation sterilizing.The product has been used in National Laboratory of the Proficiency Test.
  • LI Yu,LI Na,LI Xiao-li
    Food and Fermentation Industries. 2015, 41(5): 138.
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    The aim of the study was to indentify optimum process parameters for hot air drying of white gourd.The effects of thickness,blanching time and drying temperature on moisture content and dehydrating rate of white gourd were explored.By single factor experiment method,response surface methodology (RSM) was employed to optimize the process parameters of hot air drying.Slice thickness,blanching time and drying temperature were selected as the test influencing factors.The optimal parameters are as follows:slice thickness of 2 mm,blanching time 20 s,drying time 50℃.This research can provide theoretical basis for industrial production and preservation of white gourd.
  • LAN Dong-mei,LIN Xiao-lan,YAN Yi-ying,ZHANG Jiao-ling,XU Ping,HU Shu-guo
    Food and Fermentation Industries. 2015, 41(5): 144.
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    In this paper,castanea henryi was used as the raw material to prepare castanea henryi resistant starch by the treatment of microwave in combination with three different drying methods.Response surface was used to analysis the influence of microwave output power,microwave time,drying temperature and drying time's on the resistant starch content.The results showed that:microwave irradiation power and time,vacuum drying time and temperature had a significant effect on castanea henryi resistant starch content.It was concluded that the optimum? preparation process was Microwave output power 400W,microwave processing time 4.20min,vacuum drying time 21.2h,vacuum drying temperature 57.9℃.Under the above condition,the castanea henryi resistant starch content was 6.67 g/100 g.
  • ZUO Yu,FENG Li-xia,ZHU Rui-tao,ZHANG Cai-feng,XIE Wen-lei
    Food and Fermentation Industries. 2015, 41(5): 150.
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    The antioxidant activity of the red pigment was investigated in soybean phosphatidylcholine liposome membrane and sunflower oil-in-water emulsion system exposed to AAPH generated peroxyl radicals.Total antioxidant activity of the crude extract was evaluated by measurement of the ferric thiocyanate assay and thiobarbituric acid test.The results indicated that the red pigment extracted from Cerasus humilis with the concentration of 0.0016 mg/mL,0.004 mg/mL,0.008 mg/mL in soybean phosphatidylcholine liposome membrane and the concentration of 0.02 mg/mL,0.05 mg/mL,0.10 mg/mL in sunflower oil-in-water emulsion system was a chain-breaking antioxidant.It was clear that antioxidant activities of individual the red pigment extracted from Cerasus humilis decreased with the rise of their concentrations.Furthermore,synergistic interactions between the red pigment extracted from Cerasus humilis and ascorbic acid/α-tocopherol against lipid peroxidation were also investigated.It was shown that the synergistic interactions were not found in the whole experiment.
  • CONG He,ZHOU Guang-liang,JIN Mei-hua,SHEN Ming-hua
    Food and Fermentation Industries. 2015, 41(5): 157.
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    To study the effect of polysaccharides from Armillaria mellea on endothelial cell injury in rats.Methods:Animal model was established by giving rats an injection of adrenaline and making it swim in ice-cold water.The number of circulating endothelial cells was measured with the immunofluorescence method,The levels of t-PA,AT-Ⅲ,6-keto-PGE1 α and TXB2 in plasma was measured by ELISA method.Results:Armillaria mellea polysaccharides decreased the number of circulating endothelial cells,increased the levels of t-PA and AT-Ⅲ,reduced TXB2 content as compared with the model group.However,there was no significant difference in the 6-keto-PGE1o level.Conclusion:Polysaccharides from Armillaria mellea present the protective effect on vascular endothelial cells.
  • WANG Xiao-qian,QIN Xiao-ming,ZHENG Hui-na,ZHANG Chao-hua
    Food and Fermentation Industries. 2015, 41(5): 160.
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    Using headspace solid phase micro extraction GC-MS (HS-SPME-GC-MS),on the basis of identification of the characteristics of oyster meat flavor compounds,fresh oyster meat for control,analysis and comparison of the heat treatment and high pressure processing the impact of two different processing methods for oyster meat volatile components,while discussed the relationship between oyster and processing pressure on volatile components.The results showed that fresh oyster meat were detected 54 kinds of volatile compounds,aldehydes,alcohols,ketones and hydrocarbons,the relative content were 14.26%,49.60%,20.95% and 14.54%;Aldehydes threshold which is generally low,is an important component of the impact characteristic odor of fresh oysters;When pressurized to 600MPa the relative content of aldehydes and alcohols than the control group increased by 25.2% and decreased 25.1%,ketones and hydrocarbons little change with increasing pressure.Heat-treated material compared with the control group oyster meat the relative content of aldehydes and alcohols respectively decreased 22.92% and an increase of 22.56%,the relative content of aldehydes and alcohols on 600MPa and heat-treated material is close.
  • WANG Han-xin,QIAO Fa-dong,ZHANG Chun-jiang,ZHANG Hong,LIU Meng-jian,GUO Xin
    Food and Fermentation Industries. 2015, 41(5): 167.
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    The chief physical and chemical indexes of Doushen (a traditional side dish in eastern Henan),the changes of fermentation process and volatile compounds were analyzed.Results show that the water content of the product is 31.36% ~ 39.18%.Aw is between 0.79 ~0.82,which showed good bacteriostatic and antiseptic effect.Studies also show that the tasty flavor is based on the changes of the content of total acid,reducing sugar and amino nitrogen during the fermentation process.By using headspace solid-phase microextraction (HS-SPME) apparatus and GC-MS,75 volatile compounds from two samples were extracted and identified,which including hydrocarbons (21),alcohol (8),aldehyde (4),ketones (7),acid (7),ester (13) and the other 15 kinds of volatile compounds.There is a larger variability in terms of volatile compounds and their relative contents among samples.The main flavor components are primarily including 2,3-butanediol,1-octene-3-alcohol,1-decanal,3-hydroxy-2-butanone,3-hydroxy-2-methyl-4-pyrone,2,5-dimethylpyrazine and etc.
  • LUO Feng,LU Xiao-xiang,ZHANG Peng,CHEN Shao-hui,LI Jiang-kuo
    Food and Fermentation Industries. 2015, 41(5): 173.
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    Near infrared spectrum technology was used to establish a Vc model to study the quality of refrigerated cherry by using Summit cherry as material.The different pretreatments of calibration by using vitamin C as the evaluation index under the range from 408.8nm to 2 492.8nm of full spectrum were studied.The results showed that the best pretreatment was the combination of MPLS and SNV only.The results were:the calibration error SEC =0.258 3,R2cv =0.877 9,RPD =3.3.It is concluded that near infrared spectroscopy is feasible to measure vitamin C in cherries during refrigeration.
  • ZHENG Peng-peng,YANG Hong-jie,NING Lu-juan,CHEN Yu-hui,AO Xin-yu
    Food and Fermentation Industries. 2015, 41(5): 177.
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    To determine the optimum conditions of the nitrogen content in fresh milk with the method of Plackett Burman,Steepest ascent design and response surface and optimized the optimal conditions by the experiment of stability and recovery rate,then compared with the national standard.The results showed that the optimal conditions were as followed:catalyst 8.3 g,digestion temperature 399 ℃,digestion time 230 mins.The method of determination after optimized is of better stability and recovery rate compared with the national standard method and could be practically used.
  • MAO Yong-qiang,LANG Mi,LI Ning,LI Na
    Food and Fermentation Industries. 2015, 41(5): 183.
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    It was found that fluorescence excitation spectrum of CdTe QDs could perfectly overlap with absorption spectrum of oxytetracycline (OTC).Based on inner filter effect of OTC on the fluorescence of CdTe QDs,a new detection of OTC method was established.Under the optimal conditions,the fluorescence quenching intensity of CdTe QDs was linearly proportional to the OTC concentration in the range of 2.0 ~ 20.0 μg/mL.The correlation coefficient was 0.9995 and the detection limit was 0.05 μg/mL.With a good stability and high selectivity,the proposed method was applied in the determination of OTC in milk samples,and the spiked recoveries was between 97.4% and 103.5%.
  • CHI Fu-min,XING Ta,GU Xue-dong,YANG Lin,LUO Zhang,MA Chang-zhong,HE Li-hua
    Food and Fermentation Industries. 2015, 41(5): 187.
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    The main nutritional components,heavy metal contents and pesticide residues in Eleusine coracana Gaertn were detected.The nutritional value of its protein was evaluated by internationally recognized methods.The results showed that the contents of protein,fat in E.coracana were 7.31% and 1.2% respectively;the contents of mineral elements K,Ca,Mg,Fe,Zn were 3 281.8mg/100g,2 259.5mg/100g,1 403.9mg/kg,15.2 mg/kg and 13.9 mg/kg respectively,which were higher than those in common grain.Mean while,it was found that E.coracana contains 18 kinds of amino acid,including 8 kinds of essential amino acid,the ratio of total amino acid was 39.80%,the amino acid score and the essential amino acid index were 60 and 87.26 respectively.The first limiting amino acid was Lys.Moreover,the heavy metal As,Hg,Pb,Cd and 188 pesticides had not been found in E.coracana.It is a very safe food.
  • QI Yu-jing,WANG Qing-guo,SHI Jing-ying
    Food and Fermentation Industries. 2015, 41(5): 192.
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    ‘ Fuji’ apples were treated with 1-methylcyclopropene (1-MCP) and stored at 0℃ for up to 4 months then transferred to five simulated shelf temperatures (5,10,15,20 and 25℃) for storage test.The effects of different temperatures on the sensory quality and nutritional characteristics of Fuji apple and the variation of the qualities with the storage time were investigated.The results showed that color fading was the most important and main factor indicating the quality change.Color fading was mainly reflected by the reduction of anthocyanin content and a value.The best storage temperature to maintain the color was 5℃.Fruit quality declined most rapidly at 25℃.The best temperatures for good flavor on days 8,16 and 24 were 15℃,10℃ and 10℃,respectively.Therefore,long shelf life requires low storage temperature.Vitamin C and the total phenolic content decreased during the shelf life.Total flavonoid contents in fruit body declined then a slight rise for the first eight days,whereas,it kept decreasing in the peel.DPPH inhibition in peel was temperature-insensitive at early period compared with the fruit body.Fruit at lower temperature possess better color and higher nutritional quality including total phenolics,flavonoid,TAA and Vc contents throughout the shelf life.However,the best time for flavoring does not come with the highest nutrition.
  • HU Yun-feng,LU Min,HU Han-yan,LIU Guo-hua,CHEN Jun-ran
    Food and Fermentation Industries. 2015, 41(5): 199.
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    The effect of different gas components on quality changes of Chinese giant salamander meat was studied in this paper.Fish chunks were packed under six different atmospheres:0% O2 +70% CO2 +30% N2;10% O2 +70% CO2 +20% N2;20% O2 +60% CO2 +20% N2;30% O2 +60% CO2 +10% N2;10% O2 +50% CO2 +40% N2;21% O2 +0% CO2 +79% N2.The result indicated that the atmosphere composed of 10% O2 +70% CO2 + 20% N2 was the best one to preserve the quality.It can delay color decrease,fluids loss and increase the total volatile basic nitrogen,inhibit microbial growth effectively.The score of the sensory evaluation and color of Chinese giant salamander was 10 and 51.2 on the 22th day of storage.And the drop losses,TVB-N,total number of colonies of were only 5.4%,25.7 mg/100g,4.6 × 105 CFU/g.
  • ZHENG Jiong,WU Jin-song,KAN Jian-quan
    Food and Fermentation Industries. 2015, 41(5): 203.
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    Dendrocalamus latiflorus shoots as raw material,the ultrasound-assisted extraction of polysaccharides was optimized through response surface methodology (Box-Behnken central composite method) on the basis of single factor experiments.The results showed that the optimum extraction conditions as followings:ultrasonic time was 29min;ultrasonic power was 400W;ultrasonic temperature was 55℃.The predictive value of polysaccharide extraction rate was 2.51% under this condition;the verification value was 2.49%,which was closed to the predicted value.The extraction deproteinized,dialysis and spectroscopy infrared,the result showed Dendrocalamus latiflorus shoots polysaccharide had a characteristic structure of general polysaccharide in the infrared spectrum,which showed that extracts was polysaccharide substance.
  • DU Yong-hua,AO Guang-hui,WEI Qin,ZENG Yue,LI Yu-jie
    Food and Fermentation Industries. 2015, 41(5): 209.
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    On the basis of single factor tests,the four influential factors including temperature,liquid solid ratio,soaking time and extraction time were investigated on the extraction rate of the polysaccharides from Cinnamomum longepaniculatum leaves.The optimum extraction technology was acquired by uniform design test.The optimum extraction conditions by quadratic regression model were as follows:extraction temperature 100 ℃,ratio of liquid-solid 16 (mL/g),soaking time 0 min,extraction time 215 min.Under these conditions,the extraction rate of polysaccharides was 14.36%.The anti-free radical activity of polysaccharides was determined by chemical colorimetric method in vitro,and ascorbic acid was used as positive control.Results showed that the polysaccharides from C.longepaniculatum leaves showed certain scavenging activity on DPPH,super oxygen-anion and hydroxyl free radical with the median effective concentration (EC50) values of 0.086,1.075 and 0.905 mg/mL,respectively.The anti-free radical activity of the polysaccharides from Cinnamomum longepaniculatum leaves was weaker than that of ascorbic acid.
  • SONG Yan-li,JIANG Xi-wang,WANG Jin-xin,ZHANG Jian
    Food and Fermentation Industries. 2015, 41(5): 214.
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    To achieve the optimization of the extraction technology of volatile oil from the Chrysanthemum morifolium cv Shennongju,the single-factor experiment and the Box-Benhnken experimental were used,and the results of the experiments were analysed by the response surface analysis method.Furthermore,the antibacterial activity of volatile oil in the milk was studied.The results show that the optimization of the extraction technology of volatile oil from the C.morifolium cv Shennongju was 5.18 h of the extraction time,1 ∶ 14.15 of the material to liquid ratio,16.58% of the concentration of sodium choride.According to the Second-degree polynomials regression equation,the predicted value of the extraction rate of the volatile oil was 0.566%;And base on the optimal extraction condition,the reality extraction rate of the volatile oil was 0.559%,which the error to the theoretical value was 1% approximate.In contrast,the amounts of bacterium in the milk,with the volatile oil,were more less than these in the check tests.With the increase of volatile oil,the antibacterial activity in the milk is increased.
  • LIU Ren-lu,LIAN Bin
    Food and Fermentation Industries. 2015, 41(5): 220.
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    Liquor plasticizer incident triggered serious concern of the people for the food security in liquor-making industry.Despite the negative impact caused by the liquor plasticizer scandal has eased,various risks still existed.In this paper,the physicochemical property,hazards,common detection methods,the standards of plasticizer and its existing issues were introduced and summarized.The possible sources of plasticizer in liquor were analyzed,and the proposal to solve this problem was put forward to provide references and guidance for the effective regulation and the healthy development of liquor-making industry in China.
  • PU Yan,ZHANG Fu-chun
    Food and Fermentation Industries. 2015, 41(5): 227.
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    Calf rennet is widely used in the process of cheese-making due to its high milk-clotting activity and low nonspecific proteolytic activity.As the cheese market increases in recent years,calf rennet supply falls short of demand and its substitutes are studied extensively,such as animal rennet,plant coagulant,microbial coagulant and recombinant chymosin.Among these substitutes,the recombinant bovine chymosin shows high similar enzymic properties to the natural calf rennet,and possesses high purity,thus the quality of the cheese made with it is better.Now the recombinant bovine chymosins have been listed for sale and the recombinant bovine chymosin have replaced the natural calf rennet successfully.But the studies on the improvement of expression quantity and catalytic activity of recombinant bovine chymosin never stop.In this paper,the research progress on the structure of chymosin,the calf rennet substitutes and the recombinant chymosin,and particularly the methods used to improve the expression quantity of the recombinant bovine chymosin is reviewed.These methods can offer certain reference for expression of foreign proteins at a high level in hosts.
  • YU Zhi-qiang,YU Shui-jing,LI Kun-tai
    Food and Fermentation Industries. 2015, 41(5): 235.
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    In recent years,edible fungus production technology has been widely spread all over the world,and the total output of spent mushroom substrate (SMS) has been significantly increased.With the severe circumstances of the global energy crisis,more and more attention has been focused on how to use the renewable fiber material to produce bioethanol.As the solid waste of mushroom,SMS contains lots of nutritional ingredients,such as cellulose,hemicellulose,lignin,anti-nutrition factor and extracellular cellulose degradation enzymes,and possesses the potential of second-generation bioethanol conversion.The second-generation bioethanol made from lignocellulosic biomass is considered to be one of the most promising biofuels.Based on this fact,this paper mainly elaborated the research progresses and application prospect on the utilization of SMS for ethanol bioconversion.
  • XIAO Zhong-hua,LI Jing
    Food and Fermentation Industries. 2015, 41(5): 240.
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    Due to the multiplicity and complexity of food matrices,sample pretreatment is the key in food safety analsis.Solid-phase extraction is used to enrich the trace elements and separate the interference in food safety analysis.Characterized with special physico-chemical properties,ionic liquids and poly ionic liquids widely used in solidphase extraction technique,such as,solid-phase micro-extraction,matrix solid-phase dispersion extraction,molecular imprinted solid-phase extraction and monolith solid-phase extraction to increase the capacity of solid-phase absorbent and efficiency,enhanced the solid-phase extraction.Therefore,the trace ingredient of heavy metal ion residues in pesticide,drugs,illegal or excess additives were able to enrich and separate and detected.The ionic liquids and poly ionic liquids may be widely used in the future.