25 March 2021, Volume 47 Issue 6
    

  • Select all
    |
  • SUN Yuanyuan, CUI Shumao, TANG Xin, MAO Bingyong, ZHAO Jianxin, CHEN Wei
    Food and Fermentation Industries. 2021, 47(6): 1-10. https://doi.org/10.13995/j.cnki.11-1802/ts.025348
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to increase the proliferation concentration of Lactobacillus fermentum, the high-density fermentation medium composition and cultivation technology were optimized to increase the number of viable counts. The results showed that peptone of yeast powder composite macromolecular peptide was the most suitable nitrogen source for L. fermentum, and saline buffer had no effect on the growth of the strain during constant pH culture. Both Mn2+ and Mg2+ were the limiting trace elements of L. fermentum. In addition, the accumulation of acid anions under neutral conditions did not have specific toxic effects on L. fermentum, and the growth of L. fermentum was mainly inhibited by osmotic pressure. The carbon-nitrogen consumption ratio when the growth rate was inhibited was used as the ratio of the carbon and nitrogen source in the medium, and the concentration of the carbon and nitrogen source was determined based on the osmotic pressure when the growth rate of the strain was inhibited. The constant pH batch cultivation and constant pH automatic feedback sugar supplement cultivation process to obtain the optimal cultivation strategy for each strain were further optimized: L. fermentum FXJCJ6-1, L. fermentum FGDLZR161, L. fermentum CCFM422 at constant pH 6.0, 5.5, 5.5, respectively. In batch culture, the number of viable counts reached (1.3±0.1)×1010, (1.1±0.1)×1010 and (9.5±0.5)×109 CFU/mL, respectively. Compared with MRS static culture, the number of viable counts increased by 3.1, 3.8 and 4.6 times, respectively. The application of the research results would significantly improve the industrial production efficiency of L. fermentum.
  • XIONG Haibo, CHEN Zhichao, CAO Huajie, XU Qingyang
    Food and Fermentation Industries. 2021, 47(6): 11-17. https://doi.org/10.13995/j.cnki.11-1802/ts.025118
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    During the fermentation process of L-isoleucine production by Corynebacterium glutamicum, the decrease of cell vitality and the increase of by-product in the last stages are the main factors limiting the industrialization of L-isoleucine production. Three-stage total nutrient fed-batch strategy was used to investigate optimal fermentation conditions. Firstly, to tackle the decrease in cell vitality in the mid-to-late stages of L-isoleucine fermentation, we adopted fed-batch method using complete medium with total nutrients, which resulted in an L-isoleucine concentration of 33.0 g/L. Secondly, to address the inhibition caused by high nutrient concentration at the initial stage of fermentation, we started with low-nutrient medium coupled with the total nutrient fed-batch method during the rest of the fermentation process, yielding an L-isoleucine concentration of 36.8 g/L. Finally, a high dose of corn steep liquor would create issues such as microbial contamination during fermentation, excessive foaming, and difficulty in the subsequent extraction. Therefore, we replaced corn steep liquor with silk peptide powder, which served as a clean nitrogen source. In this case, the concentrations of Val, Leu, and Ala by-products were reduced to 1.4, 0.8, and 0.5 g/L, respectively, which were 82.5%, 86.7%, and 88.9% lower than those of the original. Employing the above three-stage total nutrient fed-batch strategy increased the L-isoleucine yield, while effectively inhibiting the generation of by-products.
  • FENG Xin, MA Liang, DAI Hongjie, FU Yu, YU Yong, ZHU Hankun, WANG Hongxia, ZHANG Yuhao
    Food and Fermentation Industries. 2021, 47(6): 18-25. https://doi.org/10.13995/j.cnki.11-1802/ts.025179
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The pH, ionic strength and thermal stability of food-grade Pickering emulsion based on gelatin were studied systematically, and three kinds of Pickering emulsion were used to realize the loading of β-carotene. The results showed that stable Pickering emulsion could hardly be formed at the near isoelectric point (pH 5). Increasing the electrostatic repulsion force of the GNPs dispersion was beneficial to the formation of uniform Pickering emulsion. Meanwhile, the addition of NaCl could increase droplet size and creaming (CI) due to electrostatic shielding. With the further increase of ionic strength (100-500 mmol/L), the droplet size and the CI showed a decrease and tend to be stable due to the improvement of the interaction among droplets. Furthermore, the droplet size and CI increased with the prolongation of heating time. The study of β-carotene loading showed that the high viscoelastic Pickering emulsion could significantly reduce the photo-degradation of β-carotene, and remained over 70% after 30 d of storage (4 ℃). Moreover, the high viscoelastic emulsion would significantly improve the bio-accessibility of β-carotene, which was more conducive to digestion and absorption in vivo.
  • ZHU Huiyue, ZOU Renying, XU Mengshu, WANG Linlin, TIAN Peijun, CHEN Wei, WANG Gang
    Food and Fermentation Industries. 2021, 47(6): 26-33. https://doi.org/10.13995/j.cnki.11-1802/ts.025026
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A large number of studies have confirmed that the “microorganism-gut-brain axis” plays an important role in the development of depression, and the short chain fatty acids(SCFAs)produced by gut microbiota are the key molecules involved in neuromodulation. In this study, for the first time, SCFA-acylated starches were used to release 5 types of SCFAs in the large intestine, to explore their alleviation effects on chronic unpredictable mild stress (CUMS)-induced depression in mice and its mechanisms. Using male C57BL/6J mice as the research object, a five-week intervention was used to construct a depressive mice model, and the depression-like behaviors of the mice were evaluated through the open field test, elevated plus maze test and forced swimming test. At the same time, the concentration of stress hormones, neurotransmitters and the gene expression of related enzyme in mice were detected. The results showed that acetic acid, isobutyric acid and butyric acid can alleviate depression-like behaviors in mice to varying degrees. The possible mechanisms are related to SCFAs repairing the hypothalamic-pituitary-adrenal axis feedback regulation disorder and restoring normal metabolism of 5-hydroxytrptamine. This study provides a new theoretical basis for nutrition intervention of depression.
  • CHEN Siyu, LIANG Xin, LEI Yu, KONG Qianqian, WAN Xin, ZHANG Baoshan
    Food and Fermentation Industries. 2021, 47(6): 34-41. https://doi.org/10.13995/j.cnki.11-1802/ts.025100
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Effluent from tofu squeezing is rich in whey protein, oligosaccharides, saponins, and isoflavones. The objectives of this study were to evaluate the changes in the functional components and color of products during vinegar fermentation using effluent from tofu and lay a foundation for further development and research on functional liquor and vinegar. Effluent from tofu squeezing, tofu effluent liquor, and tofu effluent vinegar, as raw materials, were treated with heat, metal ions, and light. Subsequently, their color and total phenol and flavonoid content were compared and analyzed. These three treatments changed the color and reduced the total phenol and flavonoid content, to varying degrees. Specifically, higher-temperature treatment for a longer duration substantially reduced the content of antioxidant components; Fe3+ ion treatment significantly changed the color and reduced the antioxidant components of the fermented products. The stability of antioxidant components and color was the highest under indoor dark conditions. The results have important guiding significance to determine the optimal conditions for the processing and storage of effluent from tofu squeezing and its fermented products.
  • WANG Jingyu, QU Yinghong, LIU Zhidong, CHEN Shunsheng, SHI Wenzheng, ZHOU Huimin
    Food and Fermentation Industries. 2021, 47(6): 42-48. https://doi.org/10.13995/j.cnki.11-1802/ts.025637
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    An ultrasound-assisted dispersive solid-phase extraction method combined with reversed-phase high-performance liquid chromatography (UADSPE-RPLC) was used to determine the changes of biogenic amines in white shrimp (Litopenaeus vannamei) storage at 25 ℃ and 4 ℃. And the correlations of the concentrations of biogenic amines with pH, Total volatile basic nitrogen(TVB-N), thiobarbituric acid(TBA) and total viable counts(TVC) were also be analyzed aiming to provide the basis for monitoring and controlling biogenic amines in white shrimp during storage. The results showed that the changes of putrescine, cadaverine and tyramine were significant. The final contents of putrescine, cadaverine and tyramine reached 88.41, 73.31 and 42.42 mg/kg at 25 ℃ for 72 h, and 12.23, 13.13 and 6.11 mg/kg at 4 ℃ for 12 days, respectively. These three biogenic amines were highly correlated with pH, TVB-N, TBA and TVC at 25 ℃ and 4 ℃, which could be used as the characteristic biogenic amines of white shrimp.
  • XU Xia, NI Yifan, ZHOU Xuxia, DING Yuting
    Food and Fermentation Industries. 2021, 47(6): 49-55. https://doi.org/10.13995/j.cnki.11-1802/ts.025277
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To study the dynamic changes of microstructure, related enzyme activities, main nutrients, and volatiles of pigskin during solid-state fermentation by Mucor sp., and provide a theoretical basis for the high-value utilization of microbial fermentation of pigskin, Mucor racemosus XH-22 was used to carry out solid-state fermentation of pigskin, and samples were taken at 0-7 days of fermentation to determine the content of free amino acids, peptides, soluble proteins and protease activity. Moreover, gas chromatography-mass spectrometry was used to determine the change of volatile flavor compounds during the fermentation. The results showed that compared with unfermented pigskin, the total free amino acids in pigskins increased with the fermentation time for 0-6 days after solid-state fermentation by M. racemosus, and decreased slightly at 7 days (P>0.05), and the content increased by 22.6%. The content of peptides increased with the extension of fermentation time, which increased by 2.6 times; the soluble protein content and protease activity showed a trend of increasing first and then decreasing, and reached the maximum at 5 days of fermentation; 12 kinds of volatile flavor substances increased after 7 days of fermentation, types of alcohol, aldehyde, ester substances and ketone content increased significantly (P<0.05). Therefore, solid-state fermentation of M. racemosus can increase the nutritional value of pigskin and improve the flavor of pigskin, which can provide a new way for the development of related functional products.
  • DANG Huijie, ZHENG Yuanrong, LIU Zhenmin
    Food and Fermentation Industries. 2021, 47(6): 56-61. https://doi.org/10.13995/j.cnki.11-1802/ts.025433
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study, whey protein isolate (WPI) was subjected to ultra-high pressure(UHP) at different treatments (100、200、400 and 600 MPa). The secondary and tertiary structures of WPI was studied by measuring circular dichroism (CD), sulfhydryl groups content, and endogenous fluorescence spectroscopy. The degree of hydrolysis (DH), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-page), and the contents of two marker sensitizing proteins, β-lactoglobulin (β-LG) and α-lactalbumin (α-LA), were used to analyze the effect of UHP on the sensitization of WPI. The results showed that the UHP treatment transformed the α-helix and β-turn of WPI into a β-sheet and random coil. And it also enhanced the sulfhydryl contents of WPI. At 400 MPa, the surface sulfhydryl content increased by 104.82%. The UHP treatment also caused a significant change in the endogenous fluorescence intensity of WPI and red shift of maximum absorption wavelength. The SDS-page pattern and degree of hydrolysis of the samples treated with UHP did not show significant differences. Furthermore, ELISA detection found that UHP could significantly reduce the content of α-LA, however, the UHP treatment at 400MPa increased the content of β-LG. These results indicate that UHP can significantly alter the secondary and tertiary structure of WPI, expose the hydrophobic groups inside the structure, and influence its allergenic protein.
  • JI Wei, JI Hongwu
    Food and Fermentation Industries. 2021, 47(6): 62-67. https://doi.org/10.13995/j.cnki.11-1802/ts.025349
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Hyperuricemia rat model was used to evaluate Auxis thazard oligopeptide (ATO) on lowering uric acid. The results showed that there was no significant difference in organ coefficients between 1.6 g/kg and 2.4 g/kg ATO groups compared with model group. Moreover, serum XOD showed a trend of decreasing first and then increasing, finally declining slowly, which indicated that XOD activity in the liver was significantly decreased in a short term. Besides, serum urea nitrogen and serum creatinine showed a downward trend, the blood uric acid content of 2.4 g/kg ATO group decreased significantly (P<0.05). The uric acid concentration and uric acid excretion in each test group were also significantly lower than those in the normal group (P<0.05). Futhermore, histopathological results showed that ATO had a certain protective effect on the kidney of hyperuricemia rats. However, the dose-effect relationship was not significant. Less urate deposition indicated a decrease in uric acid production to some extent. Therefore, ATO has a certain uric acid lowering effect even though with a little toxic side effects.
  • ZHANG Jun, HU Ling, ZHANG Sanshan, YU Mengling, LEI Ji
    Food and Fermentation Industries. 2021, 47(6): 68-74. https://doi.org/10.13995/j.cnki.11-1802/ts.025501
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    White sorghum was used as raw material to study the effects of different germination times on the starch composition and content, amylase activity, thermodynamics, gelatinization, rheology and processing characteristics of sorghum flour. The results showed that the amylase activity of sorghum increased significantly and the content of total starch, amylose and amylopectin in sorghum decreased significantly after germination. Moreover, DSC results showed that the gelatinization enthalpy was increased, its stability and crystallinity were improved, and the initial gelatinization temperature (To) increased, peak (Tp) and end gelatinization temperature (Tc) had no significant changes after germination. With the extension of germination time, the viscosity of the sorghum flour system decreased accompany with the stability of hot paste and cold paste increased. The storage modulus (G') and loss modulus (G″) decreased, while the fluidity of the sorghum flour pastes enhanced. Besides, the emulsification and emulsification stability, foaming and foam stability of the sorghum flour were improved. At the same time, the oil retention enhanced while the water retention decreased. In summary, the physical, chemical and functional properties of sorghum flour were improved by the germination to a certain extent.
  • LUO Bixia, ZHENG Ruoxin, CHENG Tieyuan, REN Zhiqiang, WEI Chunhui, DENG Jie, HUANG Zhiguo
    Food and Fermentation Industries. 2021, 47(6): 75-83. https://doi.org/10.13995/j.cnki.11-1802/ts.025334
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Taking a 50-year-old and well-fermented pit mud from a strong-flavor Baijiu production company in southern Sichuan as the research object, the bacterial and actinomycete community structure were analyzed by high-throughput sequencing technology. Two strains of actinomycetes were isolated from the pit mud by in situ cultivation. Combined morphological identification, physiological and biochemical results with 16S rRNA gene sequence analysis, the species of these two strains were determined. Then the characteristics of acid and ethanol resistance were studied. The two strains were cultured in both liquid and solid state. Headspace solid-phase micro-extractions and gas chromatography-mass spectrometry were used to analyze the volatile products of fermentation broth to provide theoretical reference for more research and application of actinomycetes. The results showed that the pit mud sample was rich in actinomycetes which accounted for (10.7±3.4)% and actinomycetes were mainly distributed in Streptomycineae and Coriobacterineae. The two isolated strains were numbered A1 and A2, strain A1 was identified as Streptomyces sampsonii, and strain A2 was identified as Streptomyces rutgersensis. Both strains could live in the environment with pH>4.3 or ethanol volume fraction<6%. Strain A1 produced lots of geosmin and terpene hydrocarbons under both liquid and solid fermentation conditions. Strain A2 produced a variety of esters under liquid culture conditions, of which ethyl caproate had a high relative content (5.384%), while a large amount of 3-hydroxy-2 butanone,2,3-butanediol and pyrazine could be detected under solid fermentation.
  • ZHAO Hao, SONG Jingjing, YU Jiajun, ZHANG Xiaomeng, ZHANG Fengjie, LI Tao, WU Yun, XUE Jie
    Food and Fermentation Industries. 2021, 47(6): 84-91. https://doi.org/10.13995/j.cnki.11-1802/ts.025742
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The composition and antioxidant capacity of polyphenols in wines from northwestern China (Yanqi Basin, Tuha Basin, the northern foothill of Tianshan Mountain and Yili River Valley) and central China (Hebei province) were measured, the differences and correlations among samples were analyzed, and the monomer phenolic substances affecting the antioxidant effect were explored. The determination of phenolic substance content, DPPH, ABTS+ and hydroxyl radical scavenging rate showed that the content of phenolic substance and the species abundance were high in wines from northwestern China. The antioxidant capacity of wine from Yanqi and Yili was higher. The correlation analysis showed that DPPH, ABTS+ and hydroxyl radical had significant positive correlation. Polyphenols that contributed more to the oxidation resistance were p-hydroxycinnamic acid, astragalus, p-hydroxybenzoic acid, flavan-3-alcohol and flavonol in order, while monomer phenols that contributed more to the oxidation resistance were erucic acid, salicylic acid, myricetin, catechin and epicatechin in order.
  • YU Zhan, ZHAO Fuquan, XU Chenglong, WANG Zhenzhen, ZHANG Zexin, SHA Ruyi, MAO Jianwei
    Food and Fermentation Industries. 2021, 47(6): 92-98. https://doi.org/10.13995/j.cnki.11-1802/ts.025434
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A bacterial cellulose(BC) producing strain C1 was screened from Kombucha and identified as Komagataeibacter xylinus, based on morphological characteristics and molecular biology. Then, the obtained strain C1 was used as the test bacterium to ferment BC, using glucose as carbon source. Kinetic models of bacterial growth, BC production, and substrate consumption were constructed, respectively, and the kinetic parameters of the model were determined. The results showed that the synthesis of BC belonged to the type of partial growth coupling, and the correlation coefficients R2 of the three models were 0.998, 0.958 9, and 0.962 3, respectively, indicating that the experimental values fit well with the model, and the established kinetic model can better predict the parameters in the fermentation process of Komagataeibacter xylinus. This study provides technical support for the precise fermentation of BC.
  • LIU Yaoyao, LIU Zhe, LI Shan, WANG Jinmei, YE Ying, CAO Xiaohai
    Food and Fermentation Industries. 2021, 47(6): 99-104. https://doi.org/10.13995/j.cnki.11-1802/ts.025306
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Taking Ribes stenocarpum Maxim as raw material, the antimicrobial activity and mechanism of R. stenocarpum against Bacillus cereus were investigated. The antibacterial activities were evaluated by agar diffusion assay and double dilution method, the inhibition mechanism was investigated by measuring the fluorescence spectra of membrane protein, the activity of alkaline phosphatase, Na+K+-ATPase, respiratory chain dehydrogenase etc. Results showed that R. stenocarpum had significant inhibitory effect on B. cereus, the minimum inhibitory concentration and minimum bactericidal concentration were 3.13 and 6.25 mg/mL respectively. The extract of R. stenocarpum induced the leakage of alkaline phosphatase, protein and nucleotides into the culture medium, indicating damage to the integrity of cell wall and membrane, also changed the conformation of membrane protein. The activities of Na+K+-ATPase, Ca2+Mg2+-ATPase and T-ATPase were increased, the membrane bound ion channels were activated, the ion concentration inside and outside the cell membrane was changed to resist the influence of adverse environment. The activity of respiratory chain dehydrogenase was inhibited by the extract, and respiration and energy metabolism were affected. The results of scanning electron microscope showed that the extract caused serious deformation of B. cereus cells, and the surface of the cells had abnormal bulge and depression, all of which indicated that R. stenocarpum could effectively inhibit the growth and reproduction of B. cereus, it has the potential to be a natural food preservative.
  • LU Jianqing, ZHOU Ming, CAI Zhipeng, WANG Jing, ZHU Liqin, LI Xiaoming, LUO Yunmei, CHEN Jinyin, SHEN Yonggen
    Food and Fermentation Industries. 2021, 47(6): 105-113. https://doi.org/10.13995/j.cnki.11-1802/ts.025667
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The objective of this study was to investigate the effects of harvest time, storage time and processing unit operation on the content of bitter substances (limonin and nomilin) in Gannan navel orange juice which could to provide a reference for reducing the bitterness of orange juice. The bitter substances in orange juice at different harvest times, storage time and different processing unit operation was determined. And the change of bitter substances with heat treatment was explored and the kinetic model was set up. The results showed that, with the increase of harvest time, the contents of limonin and nomilin in orange juice decreased gradually, however, these contents in orange juice first increased and then decreased. Moreover, the contents of limonin and nomilin in broken juice were higher than those in extruded juice, and limonin in crushed juice and extruded juice increased significantly after enzymatic hydrolysis, but nomilin was not detected. Furthermore, using the higher the processing temperature and the lower the pH value, a higher bitter substance content in orange juice was obtained. When pH value > 6.0, limonin and nomilin could not be detected in orange juice. At the same time, the kinetic model could be used to couple with the content changes of limonin and nomilin in orange juice with heat treatment. The results showed that the harvest time, storage period of navel orange and the operation of the processing unit all had a great influence on the content of bitter substances in orange juice especially the heat treatment conditions. So the bitter substance of orange juice can be reduced by delaying the harvest period and storage time, optimizing the juice extraction method, and controlling the heat treatment parameters.
  • XIE Hui, YIN Mingyu, ZHANG Yufei, WANG Xichang
    Food and Fermentation Industries. 2021, 47(6): 114-120. https://doi.org/10.13995/j.cnki.11-1802/ts.025575
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study, Chongdong breeding base in Chongming district and Yuyue breeding base in Songjiang district female Eriocheir sinensis were used as raw materials to reveal the impact of different culturing region on the taste and sensory quality of Chinese mitten crabs (Eriocheir sinensis). The contents of free amino acids and flavor nucleotides of three edible parts, the taste activity value (TAV), equivalent umami concentration (EUC), intelligent sensory (electronic tongue) and artificial sensory analysis were used as indicators to evaluate taste quality synthetically. The results showed that there were an obvious difference of two reigion Eriocheir sinensis according to the results of the sensory and principal component analysis detected by the electronic tongue. Moreover, the results showed that the total amount of amino acids in the hepatopancreas and gonads of Chongdong were significantly higher than Yuyue (P<0.05). However, the net weight was significantly lower than Yuyue (P<0.05). Chongdong group has more amino acid species with TAV>1 and higher content of histidine(His), one of bitter amino acid. According to the results of nucleotide, the EUC values of gonads from Yuyue were higher but it was not significant (P>0.05). On the contrary, the meat was and the EUC values of hepatopancreas of Chongdong group were more than three times from Yuyue. Moreover, the sensory and taste quality of Eriocheir sinensis in Chongdong were better than Yuyue, however, the edible parts of crabs cultured in Chongdong were bitter than Yuyue because of the wild celery in the pond of Chongdong. This study provides reference and basis of breeding technology for freshwater crabs and effective application of the meat.
  • KANG Xiali, ZHAO Qiyang, ZUO Wei, ZHANG Yaohai, LIU Haoran, WANG Chengqiu, JIAO Bining
    Food and Fermentation Industries. 2021, 47(6): 121-126. https://doi.org/10.13995/j.cnki.11-1802/ts.025146
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To evaluate the residual behavior and processing factors of abamectin and fluazinam in the commercial processing of citrus juice, the field trials were carried out by spraying with the solution of 5 times the concentration of the maximum recommended dosages in Chongqing and Hunan. The two pesticide residues were determined by liquid chromatography-tandem mass spectrometry technology (UPLC-MS/MS) based on QuEChERS pretreatment technology. The results showed that the juice extraction process was the most effective method to reduce the residue of abamectin and fluazinam in citrus. In addition to abamectin and fluazinam were enriched in citrus peel essential oil, the processing factors of abamectin and fluazinam in each processed product were less than 1.0. The results of the study can provide a reference for monitoring pesticide residue behavior as well as dietary exposure assessment of abamectin and fluazinam in citrus and its products.
  • HUANG Fan, TANG Xiaobo, XU Bin, ZHANG Ting, LUO Fan, MA Zeqiang
    Food and Fermentation Industries. 2021, 47(6): 127-133. https://doi.org/10.13995/j.cnki.11-1802/ts.025573
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To screen the withering light quality that is most beneficial to improve the taste of Gongmei white tea, LED precision modulation light source of five light quality treatments (dark, sunlight,blue,yellow,red) were carried out to investigate their effects on the sensory quality, main biochemical components, and some metabolites of Gongmei white tea. Sensory evaluation method, ultra high-performance liquid chromatography-tandem triple quadrupole mass spectrometry (UPLC-QQQ-MS), high performance liquid chromatography (HPLC) and other methods were adopted. The results showed that taste, aroma and total scores of the sensory evaluation of the 4 light treatment were higher than control group, and the taste score of red light was the highest. Compared with the other light quality treatments, the Gongmei white tea with red light treatment had the highest soluble sugars, water extracts, caffeine, epigallocatechin gallate(EGCG), theanine, threonine, glutamic acid, glutamylamine, glycine, alanine, γ-aminobutyric acid and the total content of amino acids, which were beneficial to taste characteristics of "mellow, fresh and sweet". Besides, the Gongmei white teas of the 4 light treatments significantly reduced the content of some flavonoids (alcohol) glycosides (P<0.05), and the content of theaflavins and theaflavin-3-gallate in the red light treatments were significantly reduced (P<0.05) . Moreover, the content of kaempferol in the yellow, blue and white light treatments were significantly increased (P<0.05). It is generally believed that red light withering is the best for improving the taste of Gongmei white tea.
  • YANG Juan, LUO Weiqian, HE Manyuan
    Food and Fermentation Industries. 2021, 47(6): 134-138. https://doi.org/10.13995/j.cnki.11-1802/ts.026238
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Since gelatin foods made from soy protein cannot provide elastic and tough texture, this study intends to reveal the influence of different processing conditions on the characteristics of the composite gelatin by selective mixing of egg white protein with rich disulfide bond content. Observation of the mechanical properties, water holding capacity and microscopic morphology of the gels formed by soybean protein and egg white protein under different conditions showed that the gelatin strength prepared by choosing close to the two isoelectric points was relatively strong. And with the increasing of protein concentration, the chance of protein contact and hydrophobic effect could be increased which resulted in the system easier to form a three-dimensional network structure and increase the strength of the structure and water holding capacity accordingly. The composite gelatin prepared at pH 7.0 had better structure and water holding capacity than the gelatin prepared at pH 5.5, which conformed to the rule that the heat treatment of proteins can form more disulfide bonds at relatively high pH value. This study concluded that egg white protein can be used as a donor of free sulfhydryl groups in the process of thermally induced soy protein gelation and therefore can make the composite system form more disulfide bonds, increase its hardness as well as its water holding capacity. And it also endowed a good texture to the gel. It provides theoretical guidance for preparing soybean gelatin products with better taste quality in the study.
  • XIONG Die, YUAN Lanyu, LI Yuanyuan, FAN Pengfei, FENG Wu
    Food and Fermentation Industries. 2021, 47(6): 139-144. https://doi.org/10.13995/j.cnki.11-1802/ts.025757
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to screen out lactic acid bacteria with strong nitrite degradation ability from Paocai(Chinese pickle), which can be used in the fermentation of Paocai, a strain PC5 was screened from the Shaanxi homemade Paocai. Strain PC5 was identified as Lactobacillus plantarum by biochemical characteristics and 16S rDNA sequencing. The fermentation characteristics of strain PC5 showed that after 24 h of fermentation, the pH value of the fermentation broth was 3.73±0.01, and the total acid titrated was (1.99±0.01)%. After cultivation in a medium containing 150 mg/L NaNO2 for 24 h, the degradation rate of nitrite could reach (99.37±0.56)%. In addition, tolerance test of strain PC5 revealed that it had a strong tolerance to NaNO2 within a mass concentration of 200 mg/L and NaCl within a mass concentration of 60 g/L. Therefore, strain PC5 had good fermentation characteristics and tolerance, which could be used as a Paocai inoculation fermentation strain.
  • TAO Dawei, NING Xibin
    Food and Fermentation Industries. 2021, 47(6): 145-151. https://doi.org/10.13995/j.cnki.11-1802/ts.025331
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    A high-yield α-cyclodextrin glycosyltransferase strain was screened from planting fields on a farm in Xinchang town, Pudong New Area, Shanghai, and its enzymatic properties were studied to improve the thermal stability and pH stability of this enzyme. According to the morphological characteristics, physiological and biochemical identification and 16S rRNA sequence alignment, the strain was identified as Paenibacillus macerans, and was named P. macerans TLLY7. Enzymatic properties indicated that 50 ℃ and pH 6.0 were the most suitable reaction conditions. It showed good stability under the conditions of 40-45 ℃ and pH 6.0-9.0. Ca2+, Mn2+ and Zn2+ had positive effects on the enzyme, while Fe2+, Cu2+ and Co2+ had negative effects. Ca2+ had the strongest positive effect on enzyme activity with an increase of 25%, Cu2+ had the strongest negative effect with an inhibition rate of 33%. The effect of K+ and Mg2+ on the enzyme activity was not obvious. Preliminary studies on the enzymatic properties of α-cyclodextrin glucosyltransferase produced by strain TLLY7 indicate that it has the value of further research and potential application.
  • LI Jiangkuo, GAO Jing, ZHANG Peng, HUO Junwei
    Food and Fermentation Industries. 2021, 47(6): 152-159. https://doi.org/10.13995/j.cnki.11-1802/ts.025538
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Using the blue honeysuckle fruits variety “Lanjingling” as the test material, the effects of the micro-environmental atmosphere on blue honeysuckle fruits sensory quality, physiological indicators, nutrients and antioxidant enzyme activities during low-temperature storage were studied. Compared with control, mMA can effectively maintain the sensory quality and nutritional of blue honeysuckle fruits. By the end of the storage period 60 days, the ascorbic acid, anthocyanin, flavonoids, and total phenol contents in the fruit after mMA treatment were 123.09 mg/100g, 203.77 mg/100g, 69.57 mg/100g and 18.45 mg/g, which were 1.64, 1.61, 2.43 and 2.51 times higher than the control group respectively. In addition, mMA can significantly inhibit the respiration rate and maintain the firmness of the fruits. In terms of antioxidant activity, mMA can effectively delay the decrease of reduced clutathione (GSH), oxidized glutathione (GSSG) and glutathione(T-GSH) activity, promote the increase of antioxidant enzyme superoxide dismutase(SOD) and glutathione reductase(GR) activity, and inhibit the production of malondialdehyde to maintain the antioxidant capacity of the fruits. The storage quality of blue honeysuckle fruits was significantly affected by mMA, prolonged the storage time 15-20 days.
  • LIU Hanlong, WAN Jinqing, YANG Fan, ZHANG Yi, GAO Xinyue, TONG Nian
    Food and Fermentation Industries. 2021, 47(6): 160-168. https://doi.org/10.13995/j.cnki.11-1802/ts.025622
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The aim of this study was to explore the effects of four different drying methods on the quality of Volvariella volvacea, and decrease the loss of nutrients (hot air drying and vacuum drying) and drying costs (vacuum freeze-drying). In this study, Volvariella volvacea was used as the raw materials for the treatment of hot air drying, vacuum drying, vacuum freeze-drying, and ice temperature vacuum drying. And the following indicators including physical properties (rehydration, hardness, brightness), microstructure, nutrients, free amino acids, 5'-nucleotides and volatile components of each group of Volvariella volvacea slices were detected. The results showed that the total phenol content and soluble sugar content of Volvariella volvacea slices with the treatment of ice temperature vacuum drying were 59.15 mg/100g and 92.48 mg/g, which were the same as fresh Volvariella volvacea (P>0.05). The microstructure structure of Volvariella volvacea slices obtained by vacuum drying at ice temperature was the closest to fresh Volvariella volvacea. However, with the other treatments, there was a larger hole-like structure and a significant shrinkage or poor spatial three-dimensionality or a severe shrinkage with no porous structure in the treatment of vacuum freeze-drying, vacuum hot-air drying or vacuum drying was observed respectively. Moreover, for the ice-temperature vacuum drying, the highest proportions of umami amino acids and sweet amino acids were obtained which were 33.55% and 41.05% respectively. And the content of 5'-nucleotide acid was 3.69 mg/g, which was significantly higher than the other groups (P<0.05). Furthermore, the loss of volatile components such as aldehydes and mushroom alcohol in the ice-temperature vacuum drying group was relatively low. At the same time, fruity volatile components such as 2-sec-butylcyclohexanone, 2-heptanone, and others were produced which provided a new flavor to straw mushrooms. This research provides a theoretical basis for the application of ice-temperature vacuum drying on Volvariella volvacea.
  • GUO Jing, CHEN Yulong, WANG Ping, WANG Ling, CHEN Feiping, LUO Zheng, YU Xin
    Food and Fermentation Industries. 2021, 47(6): 169-175. https://doi.org/10.13995/j.cnki.11-1802/ts.025469
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    E-commerce logistics has the characteristics of a non-through-process cold chain and multiple distribution links. In e-commerce logistics, the environmental humidity and temperature in the packages make a great impact on their quality. In this study, litchi was used as raw material with the treatment of simulating the normal temperature logistics using single-layer bag, such as polyvinyl alcohol film preservation bag (PVA), double layer bag: polyvinyl alcohol film preservation bag (PVA) + polyethylene bag (PE), CK: Polyethylene bag (PE), to analyze the appearance quality, physical and chemical indicators and nutrient composition changes. The results showed that the decay rate of litchi packaged with single layer bag, double layer bag and CK bag all reached more than 50% after 4 days, and all of them were browning after 6 days. Compared with the single-layer bag, the double layer bag packaging was good to maintain the litchi under high humidity environment, with the respiration rate was only 2.19%, Moreover, the soluble solid content was 17.30% which help to effectively maintain the quality of litchi. The single layer bag had strong moisture permeability, so the weight loss rate reaches 8.79% and the browning index reaches 3.97 at the end point of the storage. Compared with CK, the browning index and browning related enzyme activities (PPO, POD) of single and double bag packaging were higher than those of CK. The results showed that the storage quality of litchi treated with a double bag was better than that with a single bag.
  • HUANG Pimiao, WANG Zhirong, CHEN Xuhui, YANG Bing, SHI Yue, KAN Jianquan
    Food and Fermentation Industries. 2021, 47(6): 176-183. https://doi.org/10.13995/j.cnki.11-1802/ts.025543
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Rosemary extract was used to soak and deodorize fishy odour of silver carp. Thiobarbituric acid (TBA) value, trimethylamine (TMA) value and sensory evaluation score were used for the evaluation. Based on single factor test, response surface model was used to optimize deodorization conditions. The volatile compounds of silver carp before and after deodorization was evaluated by headspace solid-phase microextraction and gas chromatography-mass spectrometry. The results showed that rosemary extract solution concentration and the material-liquid ratio were 0.17% and 1∶3.40(g∶mL)respectively with the soaking for 41 min. After deodorizing under above conditions, TBA value, TMA value and the sensory evaluation score were (0.35±0.02) mg MDA/kg, (1.55±0.06) mg/kg and 1.81±0.07 respectively. The error between the verification results and the optimization results was less than 1.00%. In addition, 24 and 14 volatile compounds were identified in silver carp before and after deodorization. It was found that the content of volatile compounds was significantly reduced. After deodorization, the contents of hexanal and 1-octen-3-ol, which contributed more to the fishy odour, decreased by 100% and 79.97%, respectively. Besides, the decreasing rate of heptanal, octanal, nonanal and decanal were 100% and 70.37%, 51.43% and 42.11%, respectively. The volatile compound's results were consistent with those of TBA value, TMA value and sensory evaluation score. Therefore, rosemary extract has good application prospects in deodorizing the fishy odor of silver carp and improving the flavor of processed silver carp products.
  • SONG Feihong, JIANG Yumei, SHENG Wenjun, LI Jixin, YAO Jing, SUN Yongrong, GAO Yuhan, HAN Shunyu
    Food and Fermentation Industries. 2021, 47(6): 184-194. https://doi.org/10.13995/j.cnki.11-1802/ts.025284
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In this study apple and sea-buckthorn origin fluid were used as raw materials to evaluate soluble solid, browning degree and sensory score indexes. And the complex pureed formula of apple and sea-buckthorn was optimized by single factor and Box-Behnken surface response design. Meanwhile, the aroma composition of apple and sea-buckthorn complex puree was analyzed by headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). The optimized formula was as follows: apple pulp was used as the base material by adding 7% of sea-buckthorn pulp, 12% of sugar and 0.3% of pectin. The results showed that the soluble solid content, pH value, lightness value (L*), red and green value (a*), yellow and blue value (b*) and sensory score were 33%, 50.45, 3.93, 24.83, 0.132 and 87 points, respectively, meanwhile the sample had yellow color, delicate taste and pleasant taste. The aroma composition analysis showed that 57 components were identified and quantified from the sample, including alcohols, esters, aldehydes, ketones and terpenes. The components with odor activity value (OAV) greater than 1 include 22 aroma compounds, such as 1-octene-3-alcohol, linalool, n-hexanal, 2-octenal, etc., with green grass, lemon, apple, lilac and jasmine, etc. pleasant odor. Besides, compared with apple puree, 12 kinds of the main aroma (OAV > 1) were added to apple and sea-buckthorn complex puree, and its aroma performance was more intense than apple puree fruit and floral aroma.
  • MA Limin, WANG Bing, LIU Guishan, KANG Ningbo, HE Jianguo, ZHANG Xiaojuan, YANG Guohua
    Food and Fermentation Industries. 2021, 47(6): 195-200. https://doi.org/10.13995/j.cnki.11-1802/ts.026000
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To reduce the degree of microbial infection and mechanical damage of fresh Lycium barbarum with stalk during storage, and maintain its postharvest quality as well as extend its shelf life, the fresh Lycium barbarum were pretreated with electrolyzed-oxidizing water and vacuum pre-cooled, and then packaged with different gas ratios and stored at (-3±1) ℃. The total bacterial count, Salmonella, Escherichia coli, color, soluble solid contents, VC, respiratory intensity, peroxidase activity and other indicators of samples were measured during storage. The sensory evaluation was carried out to select the optimal processing conditions. The result showed that the total bacterial count was less than 10 CFU/g after soaking in electrolyzed-oxidizing water for 150 s, and Escherichia coli and Salmonella cannot be detected. When Lycium barbarum was storage at (-3±1) ℃ for less than 15 days, the quality of fresh wolfberry yield good results by the treatment of soaking in electrolyzed-oxidizing water for 15 s combines with modified atmosphere packaging with the ratio of 5% O2 + 15% CO2 + 80% N2. The soluble solid content was 22.2%, which close to the initial content. And the VC content decrease by 11.7% and the respiration rate effectively reduce by 37%. This paper provides theoretical guidance for effectively inhibiting peroxidase activity and prolonging the shelf life of fresh Lycium barbarum.
  • XING Xiaoying, LIU Yi, ZHANG Huaimin, LI Jiangyong, WANG Rufu
    Food and Fermentation Industries. 2021, 47(6): 201-207. https://doi.org/10.13995/j.cnki.11-1802/ts.025301
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The acid-producing microorganisms in the acetic acid fermentation process of Shanxi aged vinegar were separated and purified by pure culture method to obtain the acid-producing microorganisms with high acid yield and good tolerance. 54 strains of acid-producing bacteria were obtained in this test. Then, 22 isolated acetic acid bacteria and 32 lactic acid bacteria were tested for acid-producing ability and environmental tolerance. The selected acetic acid bacteria were identified as Acetobacter pasteurianus through colony morphology, microscopic observation and 16S rDNA sequence analysis. A. pasteurianus was screened from 22 strains of acetic acid bacteria by acid production test and environmental tolerance analysis. The acid-producing ability of A. pasteurianus was (35.5±0.48) g/L, which could survive under 42 ℃, 10% ethanol (volume fraction) and 5.0 g/100mL acetic acid, and the genetic performance was stable. The selected dominant lactic acid bacteria were identified as Pediococcus pentosaceus. The acid-producing ability of P. pentosaceus screened by the same method was (9.56±0.23) g/L, which was able to withstand temperature of 50 ℃ and 12% ethanol (volume fraction). After long-term domestication, the functional strains involved in fermentation become more tolerant and more resistant to diseases.
  • YAN Mingxing, CHEN Yun, LYU Tingbao, GUAN Dingru, LI Duhui, HE Junrong, LIANG Wei, YANG Lingchun, HU Yongjin, ZHU Renjun
    Food and Fermentation Industries. 2021, 47(6): 208-213. https://doi.org/10.13995/j.cnki.11-1802/ts.025220
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to investigate the contamination of Staphylococcus aureus in the imported ready-to-eat foods from border trade in Yunnan province, 459 samples of 10 categories collected from 5 border port cities were examined for S. aureus. Biochemical identification, automatic microbial identification (VITEK) and 16S rDNA sequence identification were performed for the isolation of suspicious S. aureus. At the same time, the phylogenetic tree and homology analysis were constructed by using 16S rDNA sequence. The results showed that the detection rate of S. aureus was 0.43%, all of which were candy and chocolate, accounting for 3.8% of this category. Nine strains of S. aureus were isolated from two positive foods, according to phylogenetic analysis of 16S rDNA phylogenetic tree and genetic evolution, these S. aureus strains did not show significant genetic and evolutionary differences in different sample sources. The results provide theoretical and technical support for the establishment of foodborne pathogenic bacteria tracing technology and pathogenic bacteria safety-warning platform for border trade food import in Yunnan province.
  • KONG Fanhua, XU Jiajia, GUO Qian, BAI Shasha, LI Dong, FANG Congrong, QIU Nannan, CUI Yajuan
    Food and Fermentation Industries. 2021, 47(6): 214-220. https://doi.org/10.13995/j.cnki.11-1802/ts.025283
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    An analytical method was developed for the detection of astaxanthins in astaxanthin oil. The extraction reagent and enzymolysis time of astaxanthins in astaxanthin oil were selected by single factor experiment. The optimized pretreatment condition was bath shaking zymolytic for 60 min at 37 ℃ and petroleum ether extraction were selected for the extraction. The separation of astaxanthins were achieved on YMCTM C30 column(250 mm×4.6 mm, 5μm)using methanol-methyl tert-butyl ether as the mobile phase at a flow rate of 1.0 mL/min. The detection wavelength and column temperature were set at 472 nm and 30 ℃, respectively. The results showed that the linear range of all trans astaxanthin was 0.10-4.00 μg/mL. The relative standard deviation (RSD) of astaxanthin in astaxanthin oil was 1.36%. Moreover, the average recovery rate of astaxanthin was 93.58% and RSD was 2.84%, indicating high recovery rate and small relative standard deviation. The astaxanthin content in astaxanthin oil by this method is 92.9% which was 2.11 times of alkaline saponification content. Therefore, the method established can accurately quantify astaxanthin content in astaxanthin oil.
  • YUAN Guoyi, WANG Chunxiao, HE Yulin, QIU Shuyi
    Food and Fermentation Industries. 2021, 47(6): 221-227. https://doi.org/10.13995/j.cnki.11-1802/ts.025494
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The detection of higher alcohols content in turbid rice wine is very important for measuring its quality. The aim of this study is to explore the applicability of the colorimetric method using microplate reader for the detection of higher alcohols content in turbid rice wine. Single and mixed standard curves of six higher alcohols (isobutanol, isoamyl alcohol, phenylethanol, n-propanol, n-butanol, hexanol) were established for their detection in turbid rice wine using the colorimetric method of microplate reader. The contents of higher alcohols in turbid rice wine were examined and compared between the colorimetric method of microplate reader and gas chromatography method. The results showed that linearity of mixed standard curves was reliable in the range of 0-0.05 mg, and the linearity of a single standard curve of n-propanol was worse in the range of 0-1 mg, whereas the linearity of phenylethanol and n-butanol was not good in the range of 0-0.05 mg. The content of n-propanol, phenylethanol, and n-butanol would affect the detection of other higher alcohols to a certain extent. The mass concentration of six higher alcohols in rice wine fermented by FBKL2.8022 and FBKL2.8023 was examined to be 408.94 and 230.89 mg/L, respectively. The standard deviation range was 0.06%-3.94% in the rice wine fermented by FBKL2.8022, and 0.72%-1.58% in the rice wine fermented by FBKL2.8023. The content of higher alcohols examined by the colorimetric method of microplate reader was generally higher than the gas chromatography method. Different ratios of higher alcohols would affect the linear equation and correlation coefficient of standard curve established in the detection of higher alcohols in turbid rice wine using colorimetric method of microplate reader. When analyzing sample, it is necessary to select the standard curve with appropriate ratios of different higher alcohols base on the sample detection requirements.
  • CHEN Yibo, LIU Yuan, CHEN Rui, CAO Yunhua, HAN Hao
    Food and Fermentation Industries. 2021, 47(6): 228-233. https://doi.org/10.13995/j.cnki.11-1802/ts.025479
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Lueyang black-bone chicken was used as the raw material in this study to establish an efficient detection method for inosinic acid in muscle of Lueyang black-bone chicken through optimizing chromatographic conditions. And the effects of different pretreatment methods on the content of inosinic acid in the muscle of Lueyang black-bone chicken was also be detected. Samples were subjected to freeze-drying, degreasing and freeze-drying degreasing. Meanwhile, inosinic acid in muscle was extracted with 0.05% triethylamine phosphate. A cosmosil packed column C18 (4.6 mm×250 mm, φ5μm) was used for gradient elution with methanol-triethylamine phosphate (4∶96) as mobile phase. By using this method, inosinic acid showed a good linear relationship (R2>0.999) which range 12.2-97.6 μg/mL. The detection limits of this method were 0.02 μg/mL and 0.08 μg/mL, respectively. Moreover, the precision RSD of the method was 0.30%-4.78% and the average recovery rate and RSD was 99% and 2.71% respectively. The contents of inosinic acid in fresh meat samples, freeze-dried samples, fresh meat defatted samples and freeze-dried defatted samples were 0.014, 0.018, 0.023 and 0.029 g/kg, respectively. In this experiment, a chromatographic method with high accuracy and good reproducibility was established. After freeze-drying and degreasing, the extraction rate of inosinic acid is high, which provides an idea for preparing samples for determination of inosinic acid content in muscle by HPLC.
  • ZHANG Qian, XIE Zhengmin, AN Mingzhe, WEI Jinping, YE Huaxia, HUANG Jian
    Food and Fermentation Industries. 2021, 47(6): 234-240. https://doi.org/10.13995/j.cnki.11-1802/ts.025596
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In order to identify the brands of strong-flavor Baijiu (SFB), the stable carbon isotope ratios of ethanol and flavor compounds (isoamyl alcohol, ethyl hexanoate, ethyl lactate and caproic acid) in 301 samples from 13 brands were determined by stable isotope ratio mass spectrometry. The results showed that different commercial SFB had different stable carbon isotope characteristics. When using ethanol δ13C alone to distinguish SFB's brands, the overall correct identification rate was only 44.5%. After combining with the δ13C of four flavor compounds, the overall correct identification rate increased to 82.7%, indicating that combining the δ13C of various compounds in SFB could be effectively used to identify the brands of SFB.
  • LIU Mengqi, ZHU Yuanyuan, NI Hui, WANG Yurong, GUO Zhuang
    Food and Fermentation Industries. 2021, 47(6): 241-246. https://doi.org/10.13995/j.cnki.11-1802/ts.025381
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    High-throughput sequencing technology was used to analyze the fungal diversity of Meitauza samples collected from Jianli city and Shishou county in Jingzhou area, Hubei province. The results showed that Ascomycota (57.77%), Basidiomycota (33.54%) and Mucormycota (8.00%) were the dominant fungal phyla in the Meitauza from Jingzhou, and the abundance of each fungal phylum in the samples from Jianli and Shishou was not significantly different (P>0.05). Fusarium (34.60%), Trichosporon (12.51%), Talaromyces (12.51%), Actinomucor (7.27%) and Cladosporium (1.55%) were the dominant fungal genera, and the abundance of Fusarium between the two regions was significantly different (P>0.01), with the average relative abundance of 56.74% and 12.45%, respectively. Ten OTUs were found to exist in all samples, of which OTU1366 and OTU963 were identified as Trichosporon and Fusarium, with average relative abundance of 27.50% and 29.08%, respectively. Through cluster analysis, principal component analysis and multivariate analysis of variance, it was found that there were significant differences in fungal community structure between the samples from two regions(P<0.05), and the difference of fungal groups within Shishou was greater than that of Jianli (P<0.05). By LEfSe analysis, it was found that Galactomyces was the group that caused the difference between two regions and its relative abundance in the samples of Jianli and Shishou was 1.46% and 0.62%, respectively. Thus, although there are a large number of core groups, there are significant differences in fungal community structure of Meitauza produced in different counties and cities in Jingzhou area, and the difference is mainly caused by Galactomyces.
  • HAN Mengsha, TIAN Jiaxin, DU Yingwei, WU Jianxia, LIN Lin, WANG Li
    Food and Fermentation Industries. 2021, 47(6): 247-252. https://doi.org/10.13995/j.cnki.11-1802/ts.025263
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    To ensure the validity of the measurement results of inductively coupled plasma mass spectrometry (ICP-MS) method for the determination of lead content in Baijiu, a mathematical model of uncertainty was established, the measurement processes were analyzed to determine the sources of uncertainty. Then, each component of uncertainty was calculated and synthesized to evaluate the uncertainty of the whole processes. Results showed that the content of lead (Pb) in Baijiu was 14.949 μg/kg, evaluated as X =(14.949±0.28) μg/kg,k=2. The contribution of standard curve fitting, standard solution preparation and measurement repeatability to the uncertainty of the results were 51.84%, 24.97% and 21.44%, respectively. The fitting degree of the standard curve was the main source of uncertainty.
  • SUN Yuyao, XIE Jing, WANG Jinfeng
    Food and Fermentation Industries. 2021, 47(6): 253-258. https://doi.org/10.13995/j.cnki.11-1802/ts.025460
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Chilled food is thawed by ultrasonic thawing through cavitation effect, mechanical effect and thermal effect. Ultrasonic thawing has high thawing efficiency and can keep good quality to chilled food. The mechanisms and research progress of air thawing, water thawing, electricity thawing and ultrasonic thawing was detailed and evaluated. It was found that combined ultrasonic thawing with traditional thawing methods could effectively improve the thawing effect. The key parameters of ultrasonic thawing were frequency, intensity and thawing temperature. Moreover, the thawing temperature of chilled food had great influences on ultrasonic wave attenuation, not only the frequency and the intensity, but also the thawing temperature of the ultrasonic wave was important to thawing importance.
  • ZHAI Xiuchao, FENG Wenxu, WU Dianhui, WANG Lu, LU Jian
    Food and Fermentation Industries. 2021, 47(6): 259-266. https://doi.org/10.13995/j.cnki.11-1802/ts.024711
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    With the increasing demand of consumers for green products, people are considering using natural plant essential oils as bacteriostatic agents instead of chemical synthetic fungicides. Essential oils (EOs) are natural fungicides isolated from plants, which has the activity against various pathogenic microorganisms. It has a good effect in inhibiting fungal diseases and reducing the accumulation of fungal toxins, which is gradually widely used in food preservation, cosmetics, medicine and other fields. In this paper, the chemical composition and bacteriostatic effect of different plant EOs were reviewed, and its bacteriostatic mechanism was analyzed. Finally, the application of plant essential oils as antifungal agents and the research progress were discussed to provide a reference for the research of safe natural bacteriostatic agents.
  • SHI Junjie, LU Xiaoxiang
    Food and Fermentation Industries. 2021, 47(6): 267-273. https://doi.org/10.13995/j.cnki.11-1802/ts.025462
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    As people pay more and more attention to food safety and environment, green, safe and efficient food preservation methods are getting more and more attention. Plant essential oils have attracted people's attention due to the non-toxic, harmless, and broad-spectrum antibacterial characteristics. However, plant essential oils are volatile, insoluble in water, and poor in stability greatly restricted its application. Essential oil microemulsion technology is considered to be an excellent carrier for hydrophobic or hydrophilic substances which could effectively improve its water solubility, stability and bioavailability. This article briefly introduced the definition and classification of microemulsions, the preparation conditions, preparation methods and properties of microemulsions in detail. And it also pointed out the problems in the preparation of microemulsions. Secondly, it summarized the fresh-keeping application of essential oil microemulsion in fruits and vegetables, meat products, and beverages and prospects for future research directions.
  • XIAO Ye, YE Jingqin, YAN Jun, SHI Wenzheng, LU Ying
    Food and Fermentation Industries. 2021, 47(6): 274-279. https://doi.org/10.13995/j.cnki.11-1802/ts.025060
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    In recent years, with the increasing consumption of aquatic products, the related allergic incidence rises year by year. Common allergy symptoms include skin itching, abdominal pain and diarrhea, etc., and severe cases will be life-threatening. The article reviewed the bioprocessing technologies such as enzyme modification, fermentation, and genetic improvement, as well as their advantages and disadvantages. And it also summarized the research status and reduction mechanism of applying biological processing technology on reducing the allergenicity of aquatic products allergenic proteins which to provide theoretical guidance for the use of biological processing technology to develop low-allergenic aquatic processed food.
  • ZHANG Xiaoxiao, CHAI Zhi, FENG Jin, CUI Li, LI Chunyang, LI Ying, HUANG Wuyang
    Food and Fermentation Industries. 2021, 47(6): 280-288. https://doi.org/10.13995/j.cnki.11-1802/ts.025173
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    As a traditional medicine and food homologous plant, burdock (Arctium lappa L.) has a long history in China. A. lappa L. polysaccharides (ALPs) are one of the important phytochemicals in burdocks. ALPs have a variety of biological activities, which has attracted much attention in recent years. Different extraction, separation and purification methods will cause differences chemical structure of the polysaccharides which are closely related to its biological activity. This article summarized the extraction methods commonly used in recent years, including hot water extraction and novel auxiliary extraction methods based on water extraction, enzymatic extraction, lye extraction, etc. The differences in molecular weight, sugar chain structure and monosaccharide composition of ALPs from different extraction and purification methods were also compared. In addition, the biological activities of ALPs such as anti-inflammatory effect, influence on intestinal flora, hypoglycemia, regulation of lipid metabolism, and antioxidant capacity were also be summarized. This review will provide a reference on mechanism, structure-function relationship and application for further exploring the biological activities of ALPs.
  • PENG Yanhong, SU Aiqiu, HUANG Weiwen, LAN Sugui, YANG Tianyun, TAN Qiang
    Food and Fermentation Industries. 2021, 47(6): 289-294. https://doi.org/10.13995/j.cnki.11-1802/ts.025090
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Microbial fermentation is the main way of industrial production of lipase. Thermophilic lipase derived from wild bacteria could not meet the requirement of thermal stability of lipase for industrial production. The application of microbial lipase in industry has gradually become the focus of bioengineering research, and the construction of high-yield and well-characterized enzyme-producing strains is the focus of current research. Therefore, in this paper, the recent research progress on the thermophilic lipase involving the producing bacteria and enzymatic characterization, the heterologous expression system, structural modification, isolation, purification and immobilization and so on were reviewed, and the outstanding achievements were mainly described, so as to provide theoretical and methodological references for the research in this direction.
  • GONG Xuan, QI Xiaoying, ZHAO Zhikang, PANG Xinyu, GUO Mengxue, YE Zhangjing, WANG Youjun, LI Xinyu, LU Hang
    Food and Fermentation Industries. 2021, 47(6): 295-299. https://doi.org/10.13995/j.cnki.11-1802/ts.025729
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Lecithin, the phosphatidylcholine of the phosphate group, is the basic component of biological membranes. Lecithin complexes are relatively stable compounds or complexes formed by phospholipid molecules and active ingredients through charge-transfer interaction. The physical and chemical properties of active ingredients change and bioavailability are improved. There are many resources of lecithin, and the preparation of lecithin complex is simple. In recent years, researches on pharmaceutical preparations have gradually increased, especially in the application of Chinese and Western medicine lecithin complexes, and good results have been obtained. This article summarized the compounding mechanism of lecithin and active ingredients, the types and functional activities of lecithin complexes.
  • JIANG Hongzhe, JIANG Xuesong, YANG Yi, HU Yilei, CHEN Qing, SHI Minghong, ZHOU Hongping
    Food and Fermentation Industries. 2021, 47(6): 300-305. https://doi.org/10.13995/j.cnki.11-1802/ts.025254
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Meat adulteration is a public safety issue widely concerned at home and abroad, which has a potential impact on social economy, health and environment. In recent years, meat adulteration has emerged endlessly in a variety of ways due to the huge profits pursued by unscrupulous merchants. It is urgent to develop effective techniques and methods to ensure the authenticity of meat products. Hyperspectral imaging is a fast and non-invasive technique that combines spectra with images, and is developing rapidly in the field of food and agricultural products detection. Not only spectral and imaging characteristics can be extracted from hyperspectral images at the same time, but also it is capable to make a ‘quick appearance’ for meat adulteration. Therefore, hyperspectral imaging has good market application prospects in the future. In this study, the current status of meat adulteration was firstly introduced, and then the principle of hyperspectral imaging and data analysis methods in related studies were briefly described. After that, further breakthrough directions were prospected based on the discussion for research progress on existing researches for qualitative discrimination and quantitative prediction related to meat adulteration. The results are expected to help provide references and ideas for supervision measures of the meat market and studies of adulteration detection for other agricultural products.
  • WANG Li, CAI Sixue, HONG Chengyi, LIU Guangming, NI Hui, ZHOU Lei, ZHENG Bin
    Food and Fermentation Industries. 2021, 47(6): 306-311. https://doi.org/10.13995/j.cnki.11-1802/ts.025267
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The teaching reform of Food Safety Traceability System course takes “the training objective about the trinity of value shaping, knowledge imparts and the ability cultivation” as the starting point, systematically constructs the knowledge and ability systems of the course content, and establishes the education mechanism named “3-5-5 scheme” with three footholds, five integrations and five emphasis. The cultivation mode of science and technology commissioner combined with mentoring system and talent mutual education is explored. Based on food safety traceability system, a closed-loop online and offline case is jointly established with enterprises. The development of enterprises in the service area and the transformation of school teaching mode from classroom to practice are synchronized at the same frequency. Meanwhile, the improvement of food superiority and characteristic discipline and the quality of postgraduate education are in the same direction, so as to achieve the goal of closely connecting the supply of high-quality food safety traceability personnel training with the need of industrial development.
  • TAO Haiteng, CUI Bo, WANG Cunfang, QU Jingran
    Food and Fermentation Industries. 2021, 47(6): 312-317. https://doi.org/10.13995/j.cnki.11-1802/ts.024598
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Under the epidemic crisis, according to the characteristics of Food Nutrition and Safety, which is the basic course of food major, combined with the situation of teaching students, live teaching, case analysis, online learning, comprehensive evaluation and other means were carried out for the online teaching exploration and innovation through network platforms (i.e. QQ group, CCTV Zhihuishu, Ketangpai, Tencent meeting). Through the joint efforts of teachers and students, the goal was basically reached, and the assessment results of students were excellent, but further improvements are needed, such as teaching methods, classroom atmosphere.
  • GANG Jie, CHEN Chen, JIANG Aili, QI Haiping, TIAN Mixia
    Food and Fermentation Industries. 2021, 47(6): 318-324. https://doi.org/10.13995/j.cnki.11-1802/ts.025192
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    With a view toward the mission of the Ethnic Universities and the training purposes of Food Science and Engineering major, the ideological and political objectives for the course of Food Nutrition were established. Firstly, this course trained the students to pay attention to major social issues, pay attention to the people's health, enhance their professional ethics and quality, enhance social responsibility and sense of mission. In addition, the course also encouraged the students to deeply excavate the national diet culture and national characteristic food, which helped to cultivate students' national pride and patriotism. Lastly, the course closely integrated nutrition knowledge with the students' daily life, cultivating correct lifestyle and establishing correct outlook on life and values. To achieve these goals, we had explored in-depth exploration of curriculum ideological and political elements, in-depth expansion of teaching content, the use of diversified teaching methods such as blended teaching, case teaching and flipped classrooms, development of diversified practical teaching, and establishment of new curriculum assessment and evaluation models. The design and practice of the course provides future reference for the ideological and political education of other professional courses.