25 June 2021, Volume 47 Issue 12
    

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  • Metabolic engineering of Escherichia coli for increased synthesis of L-histidine
    LI Mengying, LYU Xueqin, LIU Yanfeng, LI Jianghua, DU Guocheng, WU Jianrong, LIU Long
    Food and Fermentation Industries. 2021, 47(12): 1-9. https://doi.org/10.13995/j.cnki.11-1802/ts.026161
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    In this study, several metabolic engineering strategies were used to improve the synthesis of L-histidine in Escherichia coli. Firstly, the precursor region of L-histidine operon in E. coli was replaced by an artificial open reading frame (hisL'-λattB'-trpE), and the titer of L-histidine was increased to 872.50 mg/L after the expression of hisGE271K. Secondly, the enzyme activities was compared under different concentrations of inhibitors, and L-histidine titer was analyzed when 11 kinds of hisG from Corynebacterium glutamicum ATCC 130132, Serratia marcescens ZJZ626 and E. coli BL21 (DE3) were expressed. The optimal hisG was selected and L-histidine titer was increased to 1 480.42 mg/L. Next, CRISPR/Cas9 was used to integrate the optimal hisG in the genome. Finally, after comparing the effects of two different Prs on L-histidine production, the better one was selected and integrated in the genome, resulting in the L-histidine titer of 3 898.06 mg/L in 72 h and 5 574.63 mg/L in 96 h. This work laid a good foundation for the industrial production of L-histidine in the future.
  • Effect of cytidine synthesis pathway modification on the fermentation of pyrimidine nucleoside by Escherichia coli
    LIU Yining, QIN Zhen, LI Xuan, JIANG Shuai, WU Heyun, XIE Xixian
    Food and Fermentation Industries. 2021, 47(12): 10-16. https://doi.org/10.13995/j.cnki.11-1802/ts.026576
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    Pyrimidine nucleosides, including uridine and cytidine, are important intermediates in the production of antiviral and antitumor drugs. To obtain a high-yield cytidine-producing strain, this research took Escherichia coli UR6, a high-yield uridine-producing strain, as the starting strain and carried out a serious of metabolic engineering transformations using CRISPR/Cas9 mediated genome editing technology. The results showed that the knockout of cdd, cmk and ygdH genes blocked the main degradation pathways of cytidine and its precursors and the production of cytosine reached 2.8 g/L, while the uridine production remained basically unchanged. The introduction of mutants PyrHecj(D93A) and PyrGcgl(D160E, E162, E168K) combined with the double copy of nudG gene effectively enhanced the cytidine synthetic pathway, resulting in the increase of cytidine production to 5.6 g/L, and the uridine production decrease to 9.3 g/L. The introduction of 5'-nucleotidase PHM8 from Saccharomyces cerevisiae increased the uridine production to 11.5 g/L and had little effect on the accumulation of cytidine. The fusion expression of orotidine-5'-phosphate decarboxylase and uridine kinase promoted UMP flow to cytidine synthesis, which further increased the cytidine production to 7.2 g/L and reduced the uridine production to 8.2 g/L. The final strain can be used for co-production of cytidine and uridine and has a good prospect for industrial application.
  • Whole-cell biosynthesis of 25-hydroxy vitamin D3 by recombinant Bacillus subtilis
    LI Yuhong, GENG Peng, LIU Jianmin, SHI Yi, XIN Yu, SHI Guiyang, ZHANG Liang
    Food and Fermentation Industries. 2021, 47(12): 17-22. https://doi.org/10.13995/j.cnki.11-1802/ts.026522
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    25-hydroxy vitamin D3 is a substance with extensive physiological activity and high medicinal value. In this study, a recombinant strain, Bacillus subtilis WB600/pMA5, was constructed via heterologous expression of VD3 hydroxylase (Vdh) and was further applied for the cellular synthesis of 25-OH VD3.The recombinant strain was utilized as a whole-cell catalyst for synthesizing 25-OH VD3 after an evaluation for the activity of Vdh through carbon-monoxide (CO) difference spectroscopy. The conditions of whole-cell transformation, including temperature, time, rotation speed and pH were optimized thereafter to improve the yield of 25-OH VD3. Based on the results, the enzyme activity of the recombinant strain lysate reached 0.56 nmol/g when having the strain incubated at 37 ℃ for 24 h. Moreover, with the initial substrate of 0.1 g/L, the conversion rate of 25-OH VD3 was achieved at 10.36% after a reaction time of 48 h, by adding extra 18 g/L glucose and 22.5 g/L 2-hydroxypropyl-β-cyclodextrin and controlling the transformation condition at a pH of 7.0, temperature of 30 ℃ and rotation speed of 200 r/min. The above findings could provide a new idea in terms of preparing and manufacturing food-grade 25-OH VD3.
  • Effects of water-unextracted arabinoxylan and its hydrolysates on the properties of gluten proteins
    SI Xiaojing, QIAN Haifeng, LI Yan, ZHANG Hui, QI Xiguang, WANG Li
    Food and Fermentation Industries. 2021, 47(12): 23-27. https://doi.org/10.13995/j.cnki.11-1802/ts.025819
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    In this paper, the effects of water-unextracted arabinoxylan (WUAX) and its enzymatic hydrolysates (EAX) on heat-induced aggregation of gluten protein were investigated by analyzing the particle size distribution, free sulfhydryl content, free amino group content, and surface hydrophobicity of gluten protein. The results showed that WUAX significantly decreased the average particle size of gluten, while EAX significantly increased the average particle size, which was more obvious at 60 ℃ and 95 ℃. Addition of WUAX and EAX significantly increased the content of free sulfhydryl groups in gluten protein, especially EAX. WUAX significantly increased the content of free amino groups, while EAX was the opposite. WUAX enhanced the surface hydrophobicity of gluten, while EAX decreased the surface hydrophobicity. In summary, WUAX destroyed the quality of gluten, while EAX could improve it. Therefore, WUAX (or bran) can be enzymatically treated to improve the quality of the dough during the development of whole-wheat products.
  • Identification and sequence analysis of parvalbumin isotypes in silver carp (Hypophthalmichthy molitrix) muscle
    CHEN Wenmei, LIU Jun, WANG Yang, TU Zongcai
    Food and Fermentation Industries. 2021, 47(12): 28-35. https://doi.org/10.13995/j.cnki.11-1802/ts.026246
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    Parvalbumin (PV) is the main allergen of fish. To understand parvalbumin isotypes, amino acid sequence and protein modification in fish, silver carp muscle was used as research object, PV isotypes were isolated and purified by salting out. High-performance liquid chromatography combined with size exclusion chromatography and high-resolution mass spectrometry method were used in this study, and their amino acid sequence and protein modification were explored. The results showed that PV made from silver carp muscle contained three isotypes (I, II and III), and their average molecular weights were 12.029 0 kDa, 11.581 0 kDa and 11.622 0 kDa, respectively. The amino acid sequences of PVI, PVII and PVIII) matched 74%, 100% and 99% respectively with the amino acid sequences of PV isotypes Q804W2, Q6IMW7 and Q9I8V0 in the protein database, and PVII and PVIII had 89% and 88% similarities with the reported PV isotypes of silver carp gi 209902357 and gi 209902355, respectively. In protein modification, except PVI, which only had acylation modification, the other two isotypes mainly had phosphorylation, acylation, methylation and ubiquitination modification, and the modification degree of PVII was significantly higher than that of PVIII and PVI. This study provides a new idea for the extraction, purification and identification of different PV isotypes of fish, and provide a scientific basis for the safety evaluation of freshwater fish and their products.
  • Membrane fouling mechanism and regeneration in the preparation of linear malto-oligosaccharides by enzymatic membrane reactor
    CHEN Xu, LI Caiming, LI Zhaofeng, BAN Xiaofeng, HONG Yan, CHENG Li, GU Zhengbiao
    Food and Fermentation Industries. 2021, 47(12): 36-42. https://doi.org/10.13995/j.cnki.11-1802/ts.026879
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    The application of enzymatic membrane reactors to prepare linear malto-oligosaccharides can significantly improve the production efficiency. However, it is inevitable that membrane components can be fouled leading to bad influence on the production and separation of products. This article mainly focused on the pollution model fitting analysis of the pollution phenomenon in the membrane module during the preparation of linear malto-oligosaccharides using ceramic membrane reactor. Results showed that complete blocking model dominated the pollution mechanism. Five cleaning agents including pure water, citric acid, NaOH solution, mixed solution of NaOH and NaClO and α-amylase were used to clean and regenerate the membrane in the condition of low pressure and high flow rate. The corresponding membrane flux recovery rates were 71.53%, 86.92%, 95.7%, 99.61%, 92.31%, respectively. Alkaline cleaning, oxidant cleaning, and enzyme cleaning were capable of recovering the membrane flux to more than 90%, among which oxidation cleaning restored to nearly 100%, indicating a good regeneration effect on membrane fouling caused by starch and polysaccharides. This study can provide theoretical support and reference for the membrane fouling and membrane regeneration of ceramic membrane in starch sugar industry.
  • Reduction of deoxynivalenol in scab wheat bran with superheated steam treatment
    LIU Haibo, LI Mengmeng, GUAN Erqi, LIU Yuanxiao, BIAN Ke
    Food and Fermentation Industries. 2021, 47(12): 43-47. https://doi.org/10.13995/j.cnki.11-1802/ts.026055
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    In order to reduce the DON content and improve the utilization rate of scabbed wheat bran, wheat bran was treated with superheated steam to study the effects of steam temperature, processing time, steam velocity and wheat bran moisture content on DON concentration. The results showed that superheated steam treatment could significantly reduce the DON concentration. With the treatment of steam temperature 240 ℃ for 10 min, the steam velocity was 3 m/s and the wheat bran moisture content was 10%, the degradation rate reached the highest value which was 91.12%. In a certain range, increasing steam temperature, treatment time and steam flow rate all can significantly improve the degradation rate of DON (P<0.05), however, the increase of water content will significantly reduce the degradation rate.
  • Coagulation properties of rennet from Bacillus licheniformis at different temperatures
    LI Yizhen, NIU Keping, CAO Yingying, WANG Ying, WEN Pengcheng, QIAO Haijun, ZHANG Weibing, ZHANG Zhongming
    Food and Fermentation Industries. 2021, 47(12): 48-54. https://doi.org/10.13995/j.cnki.11-1802/ts.026747
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    To determine the effect of temperature on the coagulant performance of chymosin from Bacillus licheniformis D3.11, the viscosity, turbidity, water retention, OD value, microstructure and rheological properties were analyzed during the coagulant process. Skimmed milk was used as the substrate and the commercial chymosin as control. The results showed that the viscosity of these two enzyme systems increased with the increase of temperature in milk curding, but decreased gradually when the temperature was higher. The turbidity increased significantly when the temperature increased from 30 ℃ to 45 ℃ (P＜0.05). Rheological properties showed that commercial enzyme system can achieve higher energy storage modulus G' peak (269.01 Pa) than the B. licheniformis D3.11 rennet system (232.91 Pa). Also, a rise in curding temperature resulted in the fall of energy storage modulus G' in both enzyme systems, however the fall was more rapid in B. licheniformis system than in the commercial chymosin. The water holding capacity of both systems increased first and then decreased with the rise of temperature, and reached their maximum at 35 ℃. The whey OD value of both systems increased significantly with the increase of temperature (P＜0.05), and the whey OD of B. licheniformis system was higher than that of the commercial chymosin. Confocal microscope screening of the microstructure showed that both systems had their best coagulant effect at 40 ℃. The results revealed that temperature significantly affected the milk clotting performance of chymosin from B. licheniformis D3.11. This study provides a theoretical basis for the application of chymosin from B. licheniformis.
  • Stability and flavor compounds of yoghurt fermented by composite lactic acid bacteria during storage
    WANG Lei, ZONG Lina, GAO Zonglu, LU Maolin, WANG Wenqiong, CHEN Dawei, XU Fenlin, GU Ruixia
    Food and Fermentation Industries. 2021, 47(12): 55-62. https://doi.org/10.13995/j.cnki.11-1802/ts.026076
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    Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus with different fermentation characteristics were individually or composite cultured to investigate their storage stability, including the acidity, viscosity, water-holding capacity and flavor compounds of fermented yoghurt. The results showed that the acid production rate of yoghurt fermented by S. thermophilus HST-6, HST-9 and L. delbrueckii subsp. bulgaricus KDB-1 was fast. Within 14 days of storage, acidity, viscosity and water-holding capacity were 98.10 °T, 9 498.33 MPa·s and 98.51%, respectively, and the stability was significantly higher than that of other strains (P<0.05). At the same time, the sensory score of the product was the highest. The results of SPME-GC-MS analysis showed that the main volatile flavor compounds of yoghurt fermented by three strains were different from those fermented by single strain during storage. A total of 108 volatile compounds were detected in yoghurt, including aldehydes, ketones, acids, esters, alcohols, aromatics and alkanes. The 2-nonone, 2-heptanone, 1-octanol, acetoin, tert-hexadecanethiol were the main flavor compounds in yoghurt. The composite fermentation of three strains has potential industrial application prospects as yoghurt starter.
  • Wheat starch improves the properties of shrimp surimi and its 3D printability
    PAN Yanmo, SUN Qinxiu, LIU Shucheng, LIU Yang, ZHENG Ouyang, WEI Shuai, XIA Qiuyu, JI Hongwu
    Food and Fermentation Industries. 2021, 47(12): 63-69. https://doi.org/10.13995/j.cnki.11-1802/ts.026703
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    The 3D printing adaptability of pure shrimp mince is very poor, so it is necessary to improve the material properties by adding other ingredients. The effect of different amounts (0%, 3%, 6% and 9%) of wheat starch on 3D printing adaptability and properties of shrimp surimi were evaluated. The results showed that the addition of 6% wheat starch increased the apparent viscosity, G', and G″ value of the sample, which made the sample easily to squeeze out of the nozzle and improve the 3D printing accuracy. Moreover, the addition of 6% wheat starch increased the hardness, adhesion and springiness of the sample helped to maintain the shape of the printed product and improved the printing stability. In addition, the addition of 6% wheat starch improved the water holding capacity of shrimp surimi. In short, adding 6% wheat starch effectively improved the material properties of shrimp surimi, making it more suitable for 3D printing.
  • Cryoprotective effect of fish collagen peptides on baker's yeast and frozen dough
    LIU Haidong, LIU Wei, LIU Yongle, YU Jian, GUO Xingxin, WANG Faxiang
    Food and Fermentation Industries. 2021, 47(12): 70-74. https://doi.org/10.13995/j.cnki.11-1802/ts.026016
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    Fish collagen peptides (FCPs) were added into baker's yeast suspension and frozen dough. The yeast survival rate, relative fermentability, bread quality, gluten content and the free sulfhydryl content were analyzed after 0 to 6 cycles of freeze-thaw treatment. Results showed that the addition of 60 g/L FCPs increased the yeast survival rate from 9% of the control group (0 g/L) to 47% when the yeast suspension underwent 6 freeze-thaw cycles. The relative fermentability of dough in FCPs group was still 0.47 after 6 freeze-thaw cycles, similar to that of trehalose group (0.48) but significantly higher than that of the control group (0.29). Accordingly, the specific volume and elasticity of bread from frozen dough in FCPs group and trehalose group decreased by 16.1%, 13.2% and 13.8%, 9.2%, while that of the control group decreased by 18.4% and 38.5%, respectively. Besides, the gluten content of dough in FCPs group decreased by 12% and its free sulfhydryl content increased by 8% after 6 freeze-thaw cycles, which was similar to that of the trehalose group (13%, 9%) and significantly lower than that of the control (17%, 25%). Therefore, FCPs exhibited well cryoprotective effect on yeast cells and gluten structure of frozen dough, and could be used in the large-scale production of frozen dough as a potential cryoprotectant.
  • Effect of storage time on water migration and edible quality of steamed bread with minced red bean
    WANG Qiuyu, ZHANG Haifeng, ZHU Wenzheng, XUE Panpan, SHA Wenxuan, SU Jiamin, ZHOU Xiaoyan
    Food and Fermentation Industries. 2021, 47(12): 75-82. https://doi.org/10.13995/j.cnki.11-1802/ts.026167
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    In order to explore the changes of water migration and edible quality of steamed bread with minced during storage under semi-vacuum packaging and cold storage at 4 ℃, low-field nuclear magnetic resonance (LF-NMR) and texture analyzer were used to analyze the quality of steamed bread with minced, and using principal component analysis (PCA) and cluster analysis method to conduct a comprehensive evaluation on the quality changes during storage of steamed bread with minced red bean. The results showed that there were differences in water distribution and quality indexes of steamed bread with minced red bean during different storage periods, and the coefficient of variation was different. These results indicated that steamed bread with minced red bean changes in varying degrees during storage. The correlation analysis revealed that, before reheating, the water states T21 and T22 in samples were positively correlated with specific volume, a*, b*, pH and water activity. Moreover, there was a significant correlation between T21, T22 and hardness and stickiness of samples after reheating. The principal component analysis revealed that the 9 indicators of samples before reheating were simplified to 2 principal components, and the contribution rate of cumulative variance was 85.80%. Besides, the 15 indexes of samples after reheating were simplified to 3 principal components, and the contribution rate of cumulative variance was 88.55%, can reflect most of the information about the quality of samples. Furthermore, cluster analysis could divide 9 physical and chemical indexes before reheating and 15 quality indexes after reheating into 3 categories respectively, and the quality of 0 d storage was similar to 3 d, and the quality of 5 d storage was similar to 7 d. Thus, it is feasible to evaluate the water migration and edible quality of steamed bread with minced red bean during storage and provide a new method for prolonging the shelf life of steamed bread with minced red bean.
  • In vitro antioxidant activities and inhibitory activities of α-glucosidase and acetylcholinesterase in Rubus parvifolius L. root extract
    LIN Zilan, SHA Xiaomei, ZHANG Zhibin, XIA Qile, SUN Rui, WANG Zhenxing
    Food and Fermentation Industries. 2021, 47(12): 83-89. https://doi.org/10.13995/j.cnki.11-1802/ts.026920
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    To further investigate the function of Rubus parvifolius L. Root, an ultrasound-assisted methanol extraction assay was used to prepare Rubus parvifolius L. extract (RRE). The total phenolic content (TPC) and total flavonoid content (TFC) were determined, and the in vitro antioxidant activity was also assessed by measuring DPPH, ABTS, and superoxide anions radical scavenging abilities, as well as ferric reducing antioxidant power. In addition, the α-glucosidase and acetylcholinesterase inhibition activity of RRE were evaluated using fluorescence spectroscopy and UV-VIS spectrometry. The results showed that the TPC and TFC of RRE were 446.392 mg GAE/g and 638.337 mg Rutin/g. RRE had the antioxidant activities with values of 871.878 mg Trolox/g, 1 177.854 mg Trolox/g, 419.928 mg Trolox/g, and 1 827.378 mg FeSO4/g for DPPH, ABTS, superoxide anions radical scavenging abilities, and ferric reducing antioxidant power, respectively, and also inhibited α-glucosidase and acetylcholinesterase with the IC50 values of 1.314 mg/mL and 403.347 μg/mL. Taken together, RRE had certain in vitro antioxidant, α-glucosidase and acetylcholinesterase inhibition capacities, and could be developed as natural antioxidants, hypoglycemic and anti-dementia drugs. This research can provide scientific evidence for the development and utilization of Rubus parvifolius L.
  • Kinetic model of cinnamaldehyde promoting thermal inactivation of Bacillus cereus in ready-to-eat beef
    SUO Biao, CHANG Yuting, WANG Rui, GUAN Peng, AI Zhilu, FAN Huiping, HUANG Zhongmin
    Food and Fermentation Industries. 2021, 47(12): 90-94. https://doi.org/10.13995/j.cnki.11-1802/ts.025933
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    To understand the thermal inactivation of Bacillus cereus in ready-to-eat beef with different concentrations of cinnamaldehyde, the primary and secondary models of thermal inactivation were established in this study. The inactivation curve of B. cereus in ready-to-eat beef was predicted by setting different cinnamaldehyde mass fractions (0%, 0.1%, 0.5% and 1%) and temperatures (55, 60, 65 and 70 ℃). The results showed that the Weibull model successfully described the thermal inactivation rule of B. cereus in beef, and the inhibition effect ascended along with the increase of cinnamaldehyde concentration. At 55, 60, 65 and 70 ℃, adding 1% cinnamaldehyde, the t5.0 of B. cereus in ready-to-eat beef decreased by 17, 8.98, 2.82 and 1.4 min, respectively. Secondary models were fitted by a selected polynomial model, and the fitting effect was good. It can be concluded that cinnamaldehyde in beef significantly attenuates the thermo-tolerance of B. cereus, which is beneficial to reduce the adverse impact of thermal sterilization on the quality of ready-to-eat food. This predictively thermal inactivation model of B. cereus will provide a reference for the design of safety control technology of ready-to-eat meat products.
  • The effect of spices on the gel properties of low-sodium myofibrillar protein in oxidation system
    WEI Na, ZHANG Jianhua, XIA Yangyi
    Food and Fermentation Industries. 2021, 47(12): 95-101. https://doi.org/10.13995/j.cnki.11-1802/ts.026495
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    The aim of this study was to explore the effects of four spices (clove, pepper, rosemary and nutmeg) of 0.03% mass fraction on the gel properties of low-sodium myofibril protein. Myofibril protein (MP) was used as the raw material and 2.5% low sodium salt accelerated oxidation system was used as control. The results showed that, within the oxidation period (72 h), the gel properties of the low-sodium MP with the addition of four spices were reduced significantly(P<0.05), which was consistent with the changing trend of the control. At the same oxidation time, the addition of four spices could increase the gel strength, water retention and elastic modulus of low-sodium MP. And it could also reduce cooking loss, increase hydrogen bond, disulfide bond and ionic bond content, and reduce hydrophobic interaction content. Furthermore, hydrophobic interactions, disulfide bonds and hydrogen bonds were the main chemical forces that maintain low-sodium MP gel, while ionic bond interactions were small. However, the addition of four spices could significantly inhibit the oxidation of low-sodium MP, thereby improved the properties of low-sodium MP gel significantly which was conducive to the formation of high-quality MP gel. The gel-forming ability was in the following order: rosemary> cloves> nutmeg> pepper adding group. This provides a theoretical basis for the application of spices in the low-sodium MP gel.
  • Analyses of nutritional qualities and aroma characteristics of new domestically bred high-quality kiwifruit cultivars Ruiyu and Puyu
    GENG Tonghui, LAN Tian, LEI Yushan, SUN Xiangyu, LIU Xuebo, MA Tingting
    Food and Fermentation Industries. 2021, 47(12): 102-109. https://doi.org/10.13995/j.cnki.11-1802/ts.026848
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    To enhance the consumer's recognition of the domestic new and excellent kiwifruit cultivars and provide the quality data of the domestic new kiwifruit cultivars, the new domestically bred high-quality kiwifruit cultivars Ruiyu and Puyu were used as raw material in this study. Their nutritional quality and aroma characteristics were analyzed. Other cultivars such as Hayward and Sungold, which are the most common kiwifruit cultivars in the fruit market were selected as controls. The results showed that the nutritional qualities and aroma characteristics of different kiwifruit cultivars were significantly different. In terms of nutritional quality, both Ruiyu and Puyu have higher solid-acid ratios and contents of VC, total phenols, total flavonoids, and free amino acids. They have shown significant advantages in many aspects. In terms of aroma characteristics, aldehydes had the highest proportion in all kiwifruit cultivars. Ruiyu and Puyu had richer types of volatile components and more complex aromas. The proportion of esters in the total volatile components was significantly higher than that of Hayward and Sungold, so their fruity and sweetness were outstanding. The aroma of Sungold was richer and had a prominent fragrance of grass. On the whole, cultivars of Ruiyu and Puyu kiwifruit have excellent nutritional qualities and aroma characteristics, which are suitable for further commercial planting and broad application.
  • Effect of mixed fermentation of different non-Saccharomyces cerevisiae and Saccharomyces cerevisiae on the quality of Cuihongli plum wine
    ZHANG Man, ZHONG Tao, WEI Xue, KAN Jianquan, WU Yun, FERENC Hegyi, DU Muying
    Food and Fermentation Industries. 2021, 47(12): 110-116. https://doi.org/10.13995/j.cnki.11-1802/ts.026678
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    In this research, Candida tropicalis, Issatchenkio orientalis, Metschnikowia pulcherrima, Hanseniaspora uvarum were mixed with commercial Saccharomyces cerevisiae D254 to ferment Cuihongli plum wine, respectively. Then, all wine samples were investigated for their differences in fermentation rate, physical and chemical indexes, organic acids and volatile components content, and sensory evaluation was conducted. The results showed that compared with pure fermentation with S. cerevisiae (10 d), mixed fermentation delayed the fermentation process (12-13 d). The basic physical and chemical properties of different wines all met the national standards. After mixed fermentation, the contents of malic acid, lactic acid and acetic acid in the wine sample were significantly reduced (P＜0.05), which was beneficial to the balance and coordination of fruit wine flavor. The analysis of aroma components combined with principal components showed that the aroma components of Mp-Sc were better than those of other wine samples. Among them, ethyl caprylate, ethyl caprate, ethyl laurate, and linalool were significantly improved with the odor activity value>1, which was beneficial to enhance the fruit flavor and floral. The sensory evaluation results also showed that the fruity and floral aroma of Mp-Sc was relatively strong. In summary, Mp-Sc was more suitable for brewing Cuihongli plum wine, which was beneficial to increase the complexity of aroma and improve quality.
  • Inhibitory effect of Boschniakia rossica polysaccharides on lipopolysaccharide-induced inflammatory response in mouse J774A.1 macrophages
    ZHANG Tian, WANG Yuanyuan, ZHANG Zhao, GE Naijia, YIN Xuezhe, ZHENG Xi, QUAN Jishu
    Food and Fermentation Industries. 2021, 47(12): 117-122. https://doi.org/10.13995/j.cnki.11-1802/ts.026533
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    The inhibitory effect of Boschniakia rossica polysaccharides (BRPS) on the inflammatory response of J774A.1 macrophages induced by lipopolysaccharide (LPS) was investigated. The inflammation model of macrophage was established by stimulating J774A.1 macrophage with LPS. The J774A.1 cell was randomly divided into the normal group, model group and BRPS groups (the concentrations of BRPS were 25, 50 and 100 mg/L, respectively). Cell viability was detected by cell counting kit-8, and the levels of interleukin-1β (IL-1β), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) were measured by the enzyme-linked immunosorbent assay. The protein expressions of cyclooxygenase-2 (COX-2), toll-like receptor 4 (TLR4), interleukin-1 receptor-associated kinase 4 (IRAK4), myeloid differentiation factor 88 (MyD88) and nuclear factor-κB (NF-кB) were determined with the western blot method. The results showed that LPS had no obvious effect on the viabilities of J774A.1 macrophages in the concentration range of 100-2 000 μg/L. However, the secretion of TNF-α and IL-6 were increased which indicating the establishment of macrophage inflammation model. BRPS could reduce LPS-induced secretion of IL-1β, IL-6 and TNF-α into the culture medium of J774A.1 cell. At the same time, BRPS down-regulated the protein expressions of COX-2, TLR4, IRAK4, MyD88 and nuclear NF-кB induced by LPS. It is suggested that BRPS has an inhibitory effect on LPS-induced inflammation in mouse J774A.1 cells, which may be related to the inhibition of the TLR4/NF-κB pathway.
  • Simulation study of temperature distribution in time and space in beef carcass pre-cooling room
    AI Langhu, HAN Jiawei, REN Qingshan, CHEN Yineng, FANG Kui, DING Dehong
    Food and Fermentation Industries. 2021, 47(12): 123-127. https://doi.org/10.13995/j.cnki.11-1802/ts.026580
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    In this paper, computational fluid dynamics (CFD) technology was applied to establish a mathematical model to calculate the temperature field in a pre-cooling room with beef carcasses. The results showed that the upper part of the beef carcasses cooled down faster than the lower part, and the cooling rate of beef carcasses in the windward direction was significantly higher than control. To make the average temperature of each carcass below 7 ℃, it needed to be cooled for 44 h. To make the minimum temperature of the carcass center lower than 7 ℃, it needed to be cooled for about 72 h. The temperature coefficient of variation of beef carcasses showed the Convex type curve change, and its peak value was 0.5. The temperature coefficient of variation of the first two rows reached the peak earlier 18 h than that of the second two rows. The simulation results can provide a reference for controlling the pre-cooling time reasonably, reducing energy consumption, improving the cooling efficiency and improving the quality of beef. At the same time, it also provides a theoretical reference for optimizing the structure of pre-cooling rooms with different pre-cooling requirements.
  • The fabrication and stability of the pterostilbene nanocomplex
    YANG Fan, ZHU Ling, WU Gangcheng, QI Xiguang, ZHANG Hui
    Food and Fermentation Industries. 2021, 47(12): 128-132. https://doi.org/10.13995/j.cnki.11-1802/ts.026630
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    Pterostilbene (PTS) has attracted much attention due to its beneficial bioactivities for health. Nevertheless, suffering from its poor aqueous solubility, its application was hindered in the food industry. In this study, we fabricated flaxseed protein isolate-pterostilbene-soybean polysaccharide nanocomplex. The effects of pH and soybean polysaccharide concentration on the embedding effect of the nanocomplex were studied. Also, the interaction between the particles and the stability of the nanocomplexes were analyzed. The results showed that when the solution pH was 3.5 and the soybean polysaccharide concentration was 10 mg/mL, the encapsulation efficiency of pterostilbene was the highest, and most of the particles were homogenous. Through Fourier transform infrared spectroscopy and fluorescence spectroscopy detection, it could be concluded that proteins bound PTS mainly through hydrophobic interaction, hydrogen bonding and electrostatic interaction. Compared with the flaxseed protein-PTS nanocomplex, the pH stability and saline ion stability of the nanocomplex after adding soybean polysaccharide were significantly improved.
  • The highly efficient degradation of the controllable molecular weight of sodium alginate in a heterogeneous system
    YANG Yingge, HUANG Jixiang, LI Rong
    Food and Fermentation Industries. 2021, 47(12): 133-139. https://doi.org/10.13995/j.cnki.11-1802/ts.025528
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    This study aimed to explore the degradation processing parameters of sodium alginate in a heterogeneous system. By measuring viscosity value, the effects of temperature, catalyst dosage and time in degradation process were investigated by the single-factor experiment and the Box-Behnken method. The degradation of products with different viscosity were selected and observed by FT-IR and SEM methods, and the molecular weight was determined by GPC-RI-MALS method. Within the parameter range, the degradation degree was positively correlated with the temperature, catalyst dosage and time. In the solid-liquid ratio of 1∶4 (g∶mL), the optimal conditions were obtained as follows: The catalyst dosage of 1.0 g/10g sodium alginate at 61.53 ℃ for 5 h. In this condition, the average molecular weight of the degradation product was 15.4 kDa. The molecular weight of the degradation products could be controlled by regulating the degradation parameters and a series of products with 15 kDa-110 kDa number-average molecular weight were obtained. The FT-IR results showed that the structure of the chain did not change after the degradation. The SEM photographs showed that the degradation occurred firstly on the surface of polysaccharide particles and then extended to the interior. The degradation of sodium alginate in the heterogeneous system had high efficiency and simplicity of operation was easy to magnify on the industrial scale.
  • Establishment and application of colla corii asini identification method
    ZHAO Yundong, WANG Tiantian, CHEN Sixiu, LIU Wenyan, WANG Yanshuang, LI Mingcheng, SUN Liyuan
    Food and Fermentation Industries. 2021, 47(12): 140-146. https://doi.org/10.13995/j.cnki.11-1802/ts.025027
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    The aim of this study was to establish an authenticity identification method for colla corii asini and quantitatively analyze donkey-derived components in colla corii asini samples. The DNA purification column was used to establish the extraction method of genomic DNA from colla corii asini. And the standards of colla corii asini and common fakes were used to verify the specificity of primers. The target fragment was cloned, and the recombinant plasmid pGMT-Equ66bp was used to construct a positive control standard. The detection limit of donkey-derived DNA components of colla corii asini and standard curve was tested, and 22 batches of colla corii asini were analyzed. The genomic DNA concentration of colla corii asini was (82.17±0.09)-(172.81±1.81) ng/μL, and A260/A280 was (1.561±0.07)-(1.821±0.04). The results of specific experiments showed that the designed primers had strong specificity with CT value less than 32. For the 22 samples, CT values was between 19.83 and 28.85, which indicating that all above samples were genuine colla corii asini, which was consistent with the results of mass spectrometry in Chinese Pharmacopoeia. In this study, molecular biology technology was used to effectively extract the genomic DNA components of colla corii asini, and a quantitative analysis system of donkey-derived DNA components in colla corii asini was successfully constructed. It could effectively identify the authenticity of colla corii asini and was helpful for the implementation of quality control of colla corii asini.
  • Evaluation of probiotics viability in fermented milk based on a biomimetic gastrointestinal model
    WU Peng, WANG Juan, WANG Jingjing, CHEN Xiaodong, SZETO IGNATIUS Manyau, DUAN Sufang
    Food and Fermentation Industries. 2021, 47(12): 147-153. https://doi.org/10.13995/j.cnki.11-1802/ts.026269
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    To elucidate the effects and mechanisms of casein/whey protein ratio and food matrixes on the gastrointestinal survival of probiotics in fermented milk, the probiotic fermented milk samples with different casein: whey protein mass ratio (4∶1, 2∶1, 1∶1 and 1∶1.5) were used as raw materials, with probiotics powder used as the control. An advanced dynamic in vitro gastrointestinal model was employed to mimic the stomach and small intestine digestive environments present in children. The changes of gastric/intestinal pH, gastric retention ratio, apparent aggregation structure, and survival rate of total lactic acid bacteria (including Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus) and Bifidobacterium lactis during the simulated dynamic gastrointestinal digestion were measured. The probiotics powder showed remarkably lower gastric pH and higher intestinal pH during digestion compared to the fermented milk samples. The aggregates formed during the digestion of fermented milk in the stomach gradually disappeared in intestine. The gastrointestinal survival of both the total lactic acid bacteria and B. lactis in all fermented milk samples was significantly higher than that in the solid drink (P<0.05). With the increase of casein/whey protein ratio, the gastrointestinal survival rate of the total lactic acid bacteria was significantly increased (P<0.05), but the viability of the B. lactis was not remarkably affected. These results suggested that casein micelles in fermented milk might have higher buffering capacity than whey protein and tend to form denser coagula or aggregates in the stomach. These might generate certain protective effect on probiotics, thus improving the survival of probiotics during gastrointestinal digestion.
  • Screening of feruloyl esterase-producing strains and optimization of its fermentation conditions
    DUAN Xiaoli, JIANG Bo, ZHANG Tao
    Food and Fermentation Industries. 2021, 47(12): 154-160. https://doi.org/10.13995/j.cnki.11-1802/ts.026092
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    Feruloyl esterase can efficiently release ferulic acid by the deconstruction of plant biomass. However, the industrial application of feruloyl esterase is limited by the enzyme activity. Several strains producing feruloyl esterase were isolated from soil samples using ethyl ferulate as the sole carbon source of the screening medium. A strain named SK52.001 with high feruloyl esterase activity was obtained by shaking fermentation and HPLC analysis. It was confirmed that the strain secreted feruloyl esterase into the supernatant, which was analyzed by LC-MS to determine the molecular weight of the enzyme reaction mixture. Meanwhile, the strain was identified as Bacillus pumilus and named SK52.001 via the methods of morphology, molecular biology and physiological and biochemical characteristics. By one-factor-at-a-time method, the optimal fermentation conditions were determined as 45 g/L wheat bran, 5 g/L tryptone and the initial pH value of 6.0. When the inoculation volume was controlled at 5%, the enzyme activity of the strain reached 421 U/L at 30 °C and 200 r/min shaking for 26 h, enhanced by 115% compared to the initial strain. When the strains were preincubated in fermentation media with 45 g/L glucose as the carbon source for 8 h followed by supplementing 45 g/L wheat bran, the highest enzyme activity of 808 U/L was obtained after 44 h.
  • Effect of compound protein concentration on stability and whipping performance of butter based whipping cream
    YUAN Peipei, WANG Wenqiong, ZHOU Jiyang, YU Qian, LI Jianju, GU Ruixia
    Food and Fermentation Industries. 2021, 47(12): 161-165. https://doi.org/10.13995/j.cnki.11-1802/ts.026282
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    In this paper, casein and whey protein were compounded with protein in a ratio of 2∶1, and butter-based whipping cream was prepared with unsalted butter. Centrifuged milk fat were used as raw materials. Taking whipping time, overrun, fat partial coalescence rate, particle size distribution, apparent viscosity and foam stability as evaluation indicators, the effect of the added amount of compound protein on the stability and stability of butter-based whipped cream emulsion was studied. The results showed that, with the addition of 0.9%-1.2% compound protein, the fat globule particle size distribution was 0.81-7.16 μm and the fat agglomeration rate of the emulsion was 6%-10%. Meanwhile, the whipping time of the emulsion was 277-296 s, whipping foaming rate reached 200%-203% and foam stability was 95.86%-97.03%. Therefore, the addition of compound protein in butter based whipped cream was controlled at the range of 0.9%-1.2%. The whipping cream has better emulsion stability and whipping performance, which lays a theoretical foundation for the high-quality whipped cream produced from butter.
  • Optimization of combined debitteration processes for cold-pressed lemon seed oil and the analysis of its physicochemical properties and fatty acid composition
    JIANG Yongbo, WANG Kaituo, DAI Lingjun, TIAN Ou, QIU Linglan, LEI Changyi, LI Chunhong
    Food and Fermentation Industries. 2021, 47(12): 166-175. https://doi.org/10.13995/j.cnki.11-1802/ts.026387
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    In order to better develop and utilize the source of lemon seed oil, the parameters of the process with a combination of enzymolysis and adsorption for debittering cold-pressed lemon seed oil was optimized in this study. Meanwhile, the physicochemical properties of the debittered cold-pressed lemon was assessed, while its fatty acid compositions were simultaneously compared with the common retailed edible vegetable oils including rapeseed oil, peanut oil and corn oil. The results showed that the combination of enzymolysis and adsorption could more significantly decrease the contents of ios-limonin compounds and debittering rate, reduce the acid value, POV and content of Insoluble impurities, and maintain the VE content and iodine value. The two levels trail according to Plaktett-Burman design selected the four main factors, namely α-L-rhamnopyranoside amount, alkaline clay amount, enzymolysis temperature and time, all of which determined the debittering efficiency with the combined debittering method. With the response surface method (RSM) analysis, the optimum predicted debittering rate (97.63±2.31)% of the cold-pressed lemon seed oil by the combination of enzymolysis and adsorption were obtained by the additive amount with 0.09% of α-L-rhamnopyranoside and 4.1% of alkaline clay at 46 ℃ for 4.1 h. The contents of the unsaturated fatty acids in debittering lemon seed oil accounted for (87.37±0.13)% of the total fatty acids content, and the contents of essential fatty acid (EFA) contents were higher than those in rapeseed oil and peanut oil which indicating this debittering lemon seed oil exerted a functional value. Besides, the PCA analysis revealed that the fatty acid composition of debittering lemon seed oil was similar to rapeseed oil. However, the correlation evaluation exhibited a relatively close correlation between the contents of unsaturated and total fatty acids, indicating that the critical effects of degree of unsaturation fatty acids on the composition of fatty acid can be defined in the lemon seed oil with poor quality stability. These results provide a theoretical foundation for the exploitation of lemon seed oil.
  • Screening of lactic acid bacteria and breeding of high acid producing strain by ARTP mutation
    LIN Yang, BULIGEN·Jialengbieke, SUN Jian, TAN Huilin, ZHOU Jie, LIU Shaojie, WANG Wei, GU Meiying, ZHANG Zhidong
    Food and Fermentation Industries. 2021, 47(12): 176-181. https://doi.org/10.13995/j.cnki.11-1802/ts.026545
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    In order to obtain high-quality lactic acid bacteria, the atmospheric and room temperature plasma (ARTP) mutagenesis method was used to screen high acid-producing isolates with high-protease activity. Twelve strains of lactic acid bacteria were isolated from four kinds of traditional yogurt in Xinjiang. Based on 16S rRNA gene sequences analysis, the isolates were identified as four species in genus Lactiplantibacillus and genus Streptococcus. Five protease-producing strains were screened out by clear circle method and enzyme activity measurement. Lactiplantibacillus delbrueckii subsp. Bulgaricus Y8 with the highest protease activity and weak acid production capacity was mutagenized by ARTP, after which a strain Y8-6 with stable protease activity and high acid production was obtained. These laid the foundation for the further development of related high-quality lactic acid bacteria resources and their application in the food fermentation industry.
  • Effect of different Saccharomyces cerevisiae strains on the composition of Aronia melanocarpa wine
    WEI Chunyu, ZHU Daoyang, SHANGGUAN Xiulei, YU Xiaobin
    Food and Fermentation Industries. 2021, 47(12): 182-188. https://doi.org/10.13995/j.cnki.11-1802/ts.026025
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    In order to investigate the effects of different Saccharomyces cerevisiae strains on the components of Aronia melanocarpa wine, five S. cerevisiae strains named as F15, BO213, D254, AC and EC1118 were used to ferment and prepare the A. melanocarpa wine, respectively. The bioactive components contents, oxygen radical absorbance capacity (ORAC) and the types and contents of volatile aroma components of five A. melanocarpa wine samples were analyzed. The result showed that the content of bioactive components and ORAC in A. melanocarpa wine fermented by yeast F15 were higher. Seventy-seven kinds of volatile substances were determined by GC-MS method, and the ethyl acetate, isoamyl acetate, isobutyl alcohol, isoamyl alcohol, benzyl alcohol and 2,3-pentanedione were the main aroma components in wines. The aroma components were significantly different in wine samples fermented by different strains. The esters content of wine fermented by BO213 was the highest among all samples, however, its content of alcohols was the lowest. The alcoholic and aldehyde contents of the wine fermented by D254 were the highest, and the content of ketones and acids in the wine fermented by F15 was the highest among all samples.
  • Flavor improvement of okara by liquid fermentation with Wolfiporia cocos
    GAO Tianyu, ZENG Maomao, HE Zhiyong, WANG Zhaojun, QIN Fang, CHEN Jie
    Food and Fermentation Industries. 2021, 47(12): 189-195. https://doi.org/10.13995/j.cnki.11-1802/ts.026685
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    Okara is a by-product with strong beany flavor during soybean processing, and the off-flavor makes it difficult to be widely applied in food industry. In this study, the effects of different incubation durations (3, 5, 7 and 9 d) on the volatile compounds of okara fermented with Wolfiporia cocos were investigated. The results showed that the flavor of okara was improved after fermentation. By detecting with HS-SPME-GC-MS, the main off-flavor compound in okara was found to be hexanal and the content was 91.09 μg/L. The content of off-flavor compounds decreased as the increasing of incubation duration, with the largest decrease at 9 d of fermentation from 77.33% to 14.88%. On the contrary, flower and sweet fragrance was newly generated, and enhanced with the increasing of incubation duration. The levels of pleasant flavor compounds increased with the increasing of incubation duration, and the largest increase was found at 9 d of fermentation from 6.16% to 69.83%. The newly generated flavor compounds were mainly linalool and phenethyl alcohol, which had the highest content of 136.51 and 10.56 μg/L at 7 d of fermentation, respectively. In general, W. cocos could improve the flavor of okara, and the degree of sensory acceptance reached the highest at 7 d of fermentation. This study provides a new way for the flavor improvement of okara.
  • Effects of methyl jasmonate treatment on phenolic compounds and antioxidant activity of ‘Pinot Noir’ grape peel
    SUN Yongrong, GONG Pengfei, LI Wei, YAO Jing, SONG Feihong, HAN Shunyu
    Food and Fermentation Industries. 2021, 47(12): 196-202. https://doi.org/10.13995/j.cnki.11-1802/ts.026547
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    Pinot Noir grape in the Mogao producing area of Gansu province was used as raw material. Methyl jasmonate (methyl jasmonate, MeJA) at a concentration of 1 mmol/L was sprayed on whole grape plants at the initial stage of color conversion (veraison) After seven days, its effects on phenolic content, antioxidant ability and antioxidant enzyme activity of grape fruit were studied. The results showed that MeJA promoted the accumulation of total phenols, total anthocyanins, total flavonoids and flavane-3-ol in Pinot Noir pericarp. MeJA also increased the scavenging rate of DPPH free radicals, increased the reducing power of potassium ferricyanide, eliminated the accumulation of reactive oxygen species, and enhanced the activities of superoxide dismutase and catalase in the pericarp. In summary, MeJA promoted the accumulation of phenols in grape peel and improved the antioxidant capacity of grape pericarp.
  • The effect of hot air drying temperature on the drying characteristics and quality of Zanthoxylum armatum DC
    YANG Sen, FENG Jingwen, LIU Youping, YANG Changlin, CHEN Hongping
    Food and Fermentation Industries. 2021, 47(12): 203-209. https://doi.org/10.13995/j.cnki.11-1802/ts.026309
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    To explore the effect of drying temperature on the drying characteristics and quality of Zanthoxylum armatum DC., hot air drying was used to investigate the effects of different drying temperatures (45, 55, 65 ℃) on the moisture, drying rate, and activation energy of Zanthoxylum armatum DC. The change in color quality, active ingredients (flavonoids, polyphenols) and flavor ingredients (amides, volatile oil) content of Zanthoxylum armatum DC. after drying were investigated. The results showed that hot-air drying of Zanthoxylum armatum DC. was a typical drying rate, and the Weibull function could describe the hot-air drying process of Zanthoxylum armatum DC. well (R2: 0.998-0.999, RMSE: 0.000 54-0.002 69, χ2: 0.45×10-4-1.59×10-4). The activation energy of hot-air drying of Zanthoxylum armatum DC. (18.65 KJ/mol) was low, and it was easy to dry; temperature had a significant effect on the color quality and chemical composition of Zanthoxylum armatum DC. Which was beneficial to the retention of flavonoids (65.62±2.53) mg/g, polyphenols (94.34±3.74) mg/g, amides (126.51±1.45) mg/g and volatile components. The research results of this paper can provide a reference for the practical application of hot air drying of Zanthoxylum armatum DC.
  • Aging process of Chi flavor Baijiu steeping with coconut meat
    WEI Xiaoqing, LIU Xiaomin, XIE Xiangyun, XIAO Dongguang
    Food and Fermentation Industries. 2021, 47(12): 210-215. https://doi.org/10.13995/j.cnki.11-1802/ts.026629
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    Traditional Chi flavor Baijiu contains high unsaturated fatty acids after steeping and aging with fat meat, which is easy to be oxidized during storage and cause rancidity. In order to reduce the unpleasant smell, coconut meat with low content of unsaturated fatty acid was used instead of fat meat for steeping and aging of Zhaijiu (raw liquor). The fatty acids in coconut and fat were methylated and then analyzed by GC-MS. The results showed that the content of unsaturated fatty acids in coconut meat was 9.53%, only 21.40% of that in fat meat (44.53%). When comparing the aging effects of different infiltration materials, the transmittance of the aged liquor with raw or cooked coconut meat was better than that with fat meat, the content of unsaturated fatty acids decreased by 26.09% and 30.21% respectively, and the stability of the liquor body was increased. The optimal aging process was: coconut addition of 200 g/L Zhaijiu, aging time 2.5 months. Under these conditions, the liquor was clear and transparent, with mellow taste in mouth and refreshing after taste. At the same time, coconut gave elegant coconut flavor to the finished liquor, which improved the quality of the Chi flavor Baijiu.
  • Metabolomic analysis of non-volatile chemical components in Zanthoxylum schinifolium Sieb.et Zucc. from two origins
    YANG Qingqing, WANG Zhirong, PENG Lin, CHEN Qiaoli, WEN Leyan, GUO Zehang, KAN Jianquan
    Food and Fermentation Industries. 2021, 47(12): 216-223. https://doi.org/10.13995/j.cnki.11-1802/ts.026480
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    To explore the differences in non-volatile components of Zanthoxylum schinifolium Sieb.et Zucc. from two origins, a non-targeted metabolomics technology based on ultra performance liquid chromatography-quadrupole-electrostatic field orbital trap high resolution mass spectrometry (UPLC-QE-Orbitrap-MS)was explored, and then principal component analysis and orthogonal partial least square discriminant analysis were used to distinguish between them. It was concluded that 74 different metabolites in the two kinds of Zanthoxylum schinifolium Sieb.et Zucc.. Amino acids were up-regulated in the Jiangjin sample, and organic acids, polyphenol flavonoids and sugars were up-regulated in the Jinyang sample. Among them, 9 metabolites with significant differences were screened out as the chemical markers to distinguish the two kinds of Zanthoxylum schinifolium Sieb.et Zucc., including hydroxy-alpha-sanshool, sucrose, trehalose, raffinose, quinic acid, shikimic acid, 2-isopropylmalic acid, L-arginine and L-lysine. In addition, the possible mechanism for the difference of non-volatile components was further elaborated in order to provide a theoretical basis for the intensive processing of the two Zanthoxylum schinifolium Sieb.et Zucc. and select excellent germplasm resources in the future.
  • An improved bimodal ELISA used for the detection of aflatoxin B1
    ZHANG Guangyin, CAI Aili, DENG Fangming, ZHAO Qian, SHI Xingbo
    Food and Fermentation Industries. 2021, 47(12): 224-230. https://doi.org/10.13995/j.cnki.11-1802/ts.026976
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    The fungal toxins contamination in foodstuffs has aroused broad concern. The moderate sensitivity of traditional enzyme-linked immunosorbent assay (ELISA) cannot meet the requirements of trace detection. This project intends to establish a modified ELISA with colorimetric & thermal dual-modal assay for fungal toxins detection by modification and innovation of traditional ELISA. Avidin magnetic nanoparticles (MNPs) were used as the carrier to enrich horseradish peroxidase (HPR), together with the modification of biotinylated aflatoxin B1(AFB1) aptamers, to prepare a complex (MNPs@Apt@HRP) as detection probe. The combination of nucleic acid aptamer and antibody was used as a recognition element, while taking the color reaction of 3,3',5,5'-tetramethylbenzidine (TMB)-H2O2 and the photothermal reaction of oxidized TMB as signal output to proceed high sensitivity and high selectivity colorimetric & thermal dual-modal detection of AFB1. The detection sensitivity reached 2.47×10-12 g/L and 3.79×10-13 g/L. Thereby, this method could be successfully applied in the detection of AFB1 in partial foodstuffs.
  • Detection of alcohol content in Chinese Baijiu based on 1H nuclear magnetic resonance spectrum
    LIU Enman, LI Xueyu, ZONG Xuyan, LI Li, WANG Shoufeng
    Food and Fermentation Industries. 2021, 47(12): 231-235. https://doi.org/10.13995/j.cnki.11-1802/ts.025708
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    A novel method was developed for measuring alcohol content in Chinese Baijiu using proton nuclear magnetic resonance spectroscopy (1H NMR). In this method, a fitting curve of ethanol concentration vs the integral ratio of methylene and water hydroxyl peaks was established, and the correlation coefficient was R2=0.994 7. At the same time, a working curve was prepared on account of methyl peak position, the correlation coefficient was R2=0.991 8. The linearities of both curves were good. The concentration obtained by 1H NMR was less than 0.02 compared with the labeled value, which met the requirements of current food safety standards. This method exhibits a fairly good analytical performance and saves time, which is easy to operate when dealing with a batch of samples for enterprises and testing departments.
  • Contribution of different components of sweet potato to the characteristic aroma of flavoring agents using GC-IMS
    ZHAO Xiangying, LIU Liping, ZHANG Jiaxiang, ZHAO Liqiang, HAN Mo, YAO Mingjing
    Food and Fermentation Industries. 2021, 47(12): 236-243. https://doi.org/10.13995/j.cnki.11-1802/ts.025934
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    Gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the fingerprints of volatile components in flavoring agents, which were prepared by special technology with different parts of fresh sweet potato root, baking-root cores were wrapped in aluminum foil and baking whole root. The results showed that the GC-IMS combination technique can effectively separate volatiles in the 5 samples, rapidly screen out more than 60 characteristic ion peaks with significant intensity changes, and of which 46 were identified. There were significant differences in the amount of aroma volatiles in each sample, and their content was significantly different between groups. As the characteristic volatile compounds of sweet potato, maltol and methyl folate have the same content in flavoring agents and baked sweet potatoes, the content of 2-acetyl furan in baked sweet potatoes is significantly higher than that in flavoring agents, while phenylacetaldehyde and 2-amyl furan are opposite. The addition of amylase in the preparation of flavoring agents was beneficial to the formation of characteristic aroma of sweet potato, the outer part of sweet potato was major contributors to the characteristic aroma. Volatiles collected from aroma agents were used for GC-IMS analysis and sensory evaluation,results showed that the flavoring agents had the characteristic aroma of baked sweet potato. The preparation technology of sweet potato characteristic flavoring agents is simple and does not need high temperature baking process, which is more suitable for large-scale production.
  • Detection of residual 2,4-dichlorophenoxyacetic acid in agriculture products by microwell lateral flow immunochromatography assay
    HUA Yantao, LIU Bo, ZHAO Xuan, YIN Kaidan, MA Nannan, YUAN Lipeng
    Food and Fermentation Industries. 2021, 47(12): 244-249. https://doi.org/10.13995/j.cnki.11-1802/ts.025946
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    The coating antigen and immunogen of the 2,4-dichlorophenoxyacetic acid (2,4-D) were prepared by the active ester method, respectively. The polyclonal antibody was obtained by immunizing rabbits, which could simultaneously recognize 2,4-dichlorophenoxyacetic acid. A microwell lateral flow immunochromatographic assay (mwLFIA) was developed for the fast detection of 2,4-D in agriculture products. The LOD of mwLFIA for 2,4-dichlorophenoxyacetic acid, 4-Chlorophenoxyacetic acid and 2,4,5-trichlorophenoxyacetic acid were 0.05 μg/mL, 0.2 μg/mL and 0.5 μg/mL respectively. And it was accordance with HPLC results. The developed mwLFIA strip was suitable for the rapid detection of 2,4-dichlorophenoxyacetic acid and structural analogs in agriculture products.
  • Determination of five water-soluble vitamins in honey by ultra performance liquid chromatography-tandem mass spectrometry
    XUE Xia, ZHAO Huinan, WEI Lili, DING Yi, SU Shufang, LU Lanxiang, WANG Jun, LIU Yanming, HU Mei
    Food and Fermentation Industries. 2021, 47(12): 250-256. https://doi.org/10.13995/j.cnki.11-1802/ts.025865
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    An ultra performance liquid chromatography coupled with tandem-mass spectrometric (UPLC-MS/MS) method was developed for simultaneous determination of thiamine (B1), riboflavin (B2), pantothenic acid (B5), pyridoxine (B6), and biotin (B7) in honey. The samples were extracted with 20 mmol/L ammonium formate solution, and cleaned-up with a HLB solid phase extraction (SPE) column. The extracts were separated on a HSS T3 column with a gradient elution using methanol and 20 mmol/L ammonium formate as mobile phases. Mass spectral acquisition was performed in the positive ion mode by applying multiple reaction monitoring (MRM) with external standard method. The results showed that five water-soluble vitamins showed good linearities in the range of 5-200 ng/mL with correlation coefficients 0.99. The limits of detection(LODs) and limits of quantification (LOQs) for the five water-soluble vitamins were 20 μg/kg and 50 μg/kg respectively. The recoveries of analytes from blank honey at three levels of 50,250 and 500 μg/kg ranged from 90.2% to 108.8% with relative standard deviations less than 15%. This rapid and sensitive method is suitable for the determination of five water-soluble vitamins in honey.
  • Viability determination of Lactobacillus under stress by the turbidimetric assay using spectrophotometer
    XU Qian, FU Ruiyan
    Food and Fermentation Industries. 2021, 47(12): 257-261. https://doi.org/10.13995/j.cnki.11-1802/ts.026591
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    Traditional plate count method used to assess Lactobacillus stress resistance by determining the number of viable bacteria to calculate the survival rate has the problems of long detection cycle and large errors caused by human operation. To mitigate these drawbacks, the feasibility of determining the viability of Lactobacillus by the turbidimetric assay using spectrophotometer was evaluated. Experiments showed that the biomass ratio (biomass of the stress group to biomass of the control group) at sampling times had a significant linear correlation with the viability of L. fermentum 415 (ranged from 0.06-0.85) under acidic stress (R2 = 0.997 1). This standard equation of acidic stress could also be used to determine the viability under different types of stress (e.g., H2O2 stress, bile-salt stress, and cold stress) with error rates below 10%. It was confirmed that this method could also be used to evaluate the viabilities of another Lactobacillus strain, L. plantarum LGD, after exposure to various stresses. This light scattering assay required less detection time than that of plate culture, and the measurement result had a good linear correlation with the result obtained by the plate count method. Also, this method reduced the errors caused by dilution, therefore, facilitating rapid and accurate detection of viability of Lactobacillus under multiple stress.
  • Advances on the effect of transglutaminase on the properties of food protein
    FENG Qian, QU Yinghong, SHI Wenzheng
    Food and Fermentation Industries. 2021, 47(12): 262-268. https://doi.org/10.13995/j.cnki.11-1802/ts.025709
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    Protein is a major component in food, of which the functional properties affect food quality. As a highly efficient and safe biological enzyme crosslinking agent, transglutaminase (TGase) can change the protein microstructure by catalyzing protein crosslinking, acyl transfer and deamidation reaction, to improve the functional characteristics of food protein, increase the nutritional value of food and reduce allergenicity. The article reviews the researches on food protein modified by TGase at home and abroad in recent years, illustrates the change in different functional properties of food proteins by TGase, as well as its effect on protein allergenicity, peptic and flavor. In addition, the application of TGase modified with other technologies is summarized, and the research direction of TGase modification in the future is pointed out, which provides references for TGase modification research and food processing application.
  • Mechanism of heat treatment to improve the active oxygen scavenging ability of postharvest vegetables during low temperature storage
    HU Junru, ZHANG Min
    Food and Fermentation Industries. 2021, 47(12): 269-276. https://doi.org/10.13995/j.cnki.11-1802/ts.026053
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    Low-temperature storage is a key means of post-harvest storage of fruits and vegetables, which can effectively prolong the storage period of fruits and vegetables. However, the low temperature stress of fruits and vegetables may also occur when stored at lower temperatures which causing the destruction of the active oxygen removal system in fruits and vegetables. Besides, it can also results in active oxygen accumulation of fruits and vegetables and causes aging and death. Heat treatment is an effective pre-storage pretreatment technology. Moderate heat stress will activate signal transduction pathways in plant cells, promote an active oxygen scavenging system, and make harvested vegetables more suitable for low-temperature storage environments. This article reviewed the effect of heat treatment on the active oxygen scavenging system of postharvest vegetables during low-temperature storage and aimed to provide a theoretical basis for the in-depth research on heat treatment technology of postharvest vegetables.
  • Recent advances on green flavor in wine
    GU Xiaobo, ZHANG Xue, WANG Keqing, JIN Gang, MA Wen
    Food and Fermentation Industries. 2021, 47(12): 277-284. https://doi.org/10.13995/j.cnki.11-1802/ts.025991
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    Wine aroma is an important part of wine quality and a key flavor index for wine sensory evaluation. Green flavor is a characteristic type of aroma commonly found in wine, and excessive green flavor is usually considered to be a quality defect of wine. Green flavor is affected by factors such as grape quality, vineyard terroir and winemaking technology. This paper reviews the research on the green flavor in wine from the aspects of sensory descriptors, chemical origin, effect factors and control measures. The aim of this review is to better understand the formation of green flavor in Chinese wine, and to provide a theoretical basis for its precise regulation during the production process.
  • The enhancement of different exogenous substances on thermal-induced gel properties of fresh water fish surimi
    YE Yuehua, QIAN Min, LIU Xiaoyan, BAI Weidong, ZHAO Wenhong, PAN Zhenhui
    Food and Fermentation Industries. 2021, 47(12): 285-293. https://doi.org/10.13995/j.cnki.11-1802/ts.026634
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The gel-forming ability of fresh water fish surimi determines its quality. Currently, many researchers have conducted experiments to improve the gel-forming ability of freshwater fish surimi by adding different exogenous substances and analyze their enhancement effects. Based on the the key points affecting the gel formation of fresh water surimi, the enhancement effects of exogenous substances such as protein, starch, non-starch polysaccharide and other natural products on thermal-induced gel properties of fresh water surimi were summarized and its products were reviewed. These results provide valuable references for developing targeted gel enhancers and analyzing their interactions to improve the gel properties of fresh water surimi.
  • Research progress on the mechanism of the effect of small heat shock protein on the beef tenderness
    ZHAO Yan, LUO Xin, MAO Yanwei, YANG Xiaoyin, ZHU Lixian, LIANG Rongrong, CHENG Haijian, ZHANG Yimin
    Food and Fermentation Industries. 2021, 47(12): 294-301. https://doi.org/10.13995/j.cnki.11-1802/ts.025937
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    After slaughtering, animals appear ischemia, hypoxia, and skeletal muscle cells trigger an immune response to the resistant harmful intramuscular environment. Heat shock proteins (HSPs) are firstly activated. HSPs have the functions of the molecular chaperone, anti-apoptosis, maintaining protein structure stability and so on, which has an impact on the meat tenderness during the post-mortem aging process. In this paper, several important structural features and functions of HSPs were reviewed firstly, and then, the mechanism of sHSPs on red meat tenderness was summarized from the aspects of sHSPs on protein polymer formation, cytoskeleton protein degradation and cell apoptosis prevention. Additionally, the effect of ultimate pH and pre-slaughter stresses on the expression of HSPs, and consequently on the meat tenderness potentially were also summarized. From a practical point of view, the information provided in this review will help to improve meat tenderness.
  • Research progress of caproic acid-producing bacteria in strong-flavor Baijiu ecosystem
    ZHANG Xiaoyu, GUO Zixian, LYU Yucai, REN Liwei, GONG Dachun, YANG Xiao, CHEN Ping, GUO Jinling
    Food and Fermentation Industries. 2021, 47(12): 302-308. https://doi.org/10.13995/j.cnki.11-1802/ts.025918
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Strong-flavor Baijiu is manufactured via solid-state fermentation by a mixture of various microorganisms, and the interaction of these microorganisms provides Baijiu with unique flavors. Ethyl caproate is one of the main flavor compounds. Therefore, caproic acid-producing bacteria are generally considered as the most important functional microorganisms in strong-flavor Baijiu brewing. The present review summarizes the species and characteristics of caproic acid-producing bacteria reported so far and systematically expounds the metabolic pathways and competitive pathways of caproic acid. Besides, it introduces the regulation strategy of caproic acid metabolism in caproic acid-producing bacteria and the construction of caproic acid metabolic pathway. At the same time, the relationship between caproic acid-producing bacteria and other microorganisms in the strong-flavor Baijiu ecosystem is analyzed, and the application status of caproic acid-producing bacteria in Baijiu brewing and other industries is summarized. Furthermore, the application prospect of caproic acid-producing bacteria in Baijiu brewing is discussed, and it is pointed out that the microbial structure adjustment of the cellar needs to be studied in-depth, in order to provide a theoretical basis for further increasing the scientific nature of Baijiu brewing and improving Baijiu quality.
  • Teaching of Analysis of Brewing Industry (experiments included) based on outcomes-based education concept
    NIU Chengtuo, LIU Chunfeng, ZHENG Feiyun, WANG Jinjing, LI Qi
    Food and Fermentation Industries. 2021, 47(12): 309-312. https://doi.org/10.13995/j.cnki.11-1802/ts.026902
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Analysis of Brewing Industry (experiments included) is the core course in Brewing Engineering major in Jiangnan University. This course is both hard to teach for teachers and to learn for students due to its strong comprehensiveness and applicability. To achieve the objective of this course, the teachers team incorporated the concept of outcomes-based education (OBE) into the teaching contents and teaching organization of Analysis of Brewing Industry (experiments included). We included moral education, the latest techniques and high-quality teaching resources in the teaching contents, and constructed the “pre-class preparation-notes in class-summary after class-scientific evaluation” class organization mode during teaching. A variety of teaching methods, such as case discussion, were also adopted. Moreover, a close-loop “Teaching-Feedback-Improvement” strategy was established to continuously improve the teaching efficiency. Based on the above methods, students will have solid theoretical foundation and grasp the ability to solve complicated engineering problems.
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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