25 July 2021, Volume 47 Issue 14
    

  • Select all
    |
  • Synthesis of L-phenyllactic acid catalyzed by recombinant Escherichia coli whole cell biotransformation
    SHAO Yu, ZHANG Xian, HU Mengkai, WEI Yuxia, YANG Taowei, XU Meijuan, SHAO Minglong, GAO Minjie, RAO Zhiming
    Food and Fermentation Industries. 2021, 47(14): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.026819
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    L-Phenyllactic acid is a natural antibacterial substance, which has a spectral inhibitory effect on a variety of pathogenic microorganisms. It is expected to become a new type of biological preservative. A multi-enzyme cascade catalytic reaction system was constructed to improve the ability of L-phenyllactic acid synthesis by Escherichia coli whole cell. A new L-phenyllactic acid biosynthesis method was established by co-expressing L-amino acid deaminase and phenylpyruvate reductase coupled with glucose dehydrogenase for coenzyme regeneration. The genes were successfully expressed in E.coli. The whole cell transformation conditions were optimized. The optimal transformation conditions were reaction at 30 ℃, initial pH 8.0, substrate phenylalanine of 30 g/L, OD600 of 30, and auxiliary substrate glucose of one-time molar equivalent, conversion reaction time of 12 h. A total of 21.39 g/L of L-phenyllactic acid was produced, and the molar conversion rate was 71.33%. A simple and efficient biocatalysis method is provided, which lays the foundation for the realization of large-scale production.
  • Dynamic changes of lactic acid bacteria microflora during continuous fermentation of naturally fermented milk from Xinjiang
    JI Xin, LIU Wenjun, GUO Yanrong, SUN Tiansong
    Food and Fermentation Industries. 2021, 47(14): 9-15. https://doi.org/10.13995/j.cnki.11-1802/ts.026172
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To investigate the dynamic changes in the community structure of lactic acid bacteria (LAB) during continuous fermentation of spontaneously fermented milk and provide guidance for the production of spontaneously fermented milk on industrial level, three samples of spontaneously fermented milk from Xinjiang were fermented continuously for nine months in the laboratory. Then, the LAB diversity in the fermented milk samples were analyzed by conventional culture methods and PacBio SMRT sequencing. The results showed that the ability of microbial acid production increased as fermentation continued, accompanied by a gradual decline in the LAB viable count, which remained larger than 7.0 lgCFU/mL when the fermentation ended. In addition, the LAB community was not stable. For example, the abundances of species, such as Lactobacillus delbrueckii, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactococcus lactis and Streptococcus salivarius, decreased substantially or even disappeared, while other species (eg., Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus gallinarum, and Enterococcus durans) increased. In conclusion, more rigorous and robust research would be required to investigate the use of mixed culture in industrial production of spontaneously fermented milk. Finally, it would be very significant for the dairy fermentation industry to select LAB strains that possess desirable fermentation properties from naturally fermented dairy products and to optimize the combination of starter culture strains.
  • Effects of different vibration modes on the quality of bottled wine
    ZHANG Yulin, WU Dan, SHA Qing, LAN Tian, WANG Yue, SUN Xiangyu
    Food and Fermentation Industries. 2021, 47(14): 16-22. https://doi.org/10.13995/j.cnki.11-1802/ts.027149
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In the transportation and storage in wine cabinets, wine all vibrate with varying degrees. Studying the effects of different vibration modes on wine quality would be very useful for keeping the good quality of wine during the transportation and storage in wine cabinets, and effectively extend the shelf life of wine. In this study, the effect of four different vibration methods (including freezer vibration, constant shaker vibration, vortex vibration, and vehicle vibration) on the general physicochemical indicators, anthocyanins, phenols and color of the wines were studied. Results showed that vibration affected the basic physicochemical indicators of wine, caused a decrease in the wine alcohol, total sugar, dry extract and total acid content. The vibration also increased the content of volatile acid. The greater the intensity of vibration, the greater the change in physical and chemical indicators. Vibration had a great effect on the amount of anthocyanin and phenol in wine. With the increase of vibration intensity and vibration time, their total amount decreased greater. Vibration increased the brightness of the wine and reduced the red and yellow tones.
  • Effect of different cultivated conditions on biofilm formation and menaquinone synthesis of Bacillus subtilis BS168-ΔsinR
    WU Jing, LI Wei, FENG Jingjing, ZHOU Mengjie, HU Wensong, WANG jian, SOKHNA MBACKE Gningue, WU Jiawen, ZHAO Lijun, XU Wenhan, XUE Zhenglian, WANG Zhou, LIU Yan
    Food and Fermentation Industries. 2021, 47(14): 23-30. https://doi.org/10.13995/j.cnki.11-1802/ts.025877
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Bacillus subtilis is one of the most important strains for synthesizing vitamin K2. The production of vitamin K2 is closely related to the constitution of biofilm of this strain. sinR is a key regulatory gene during the formation of biofilm. Firstly, a mutant strain with sinR deletion (ΔsinR) was constructed by homologous recombination. Secondly, the effects of different cultivated factors including temperature, pH and metal ions (Mn2+, Fe2+, Ca2+) on biofilm formation and vitamin K2 synthesis of Bacillus subtilis BS168 and BS168-ΔsinR were compared and analyzed. The biomass of biofilm, extracellular protein, extracellular polysaccharide vitamin K2 yield of ΔsinR were measured by microplate-crystal violet staining method, nucleic acid analyzer, phenol-vitriolic colorimetry and HPLC, respectively. The results showed that the ability of biofilm formation and vitamin K2 synthesis of recombinant bacteria BS168-ΔsinR was better than that of the original bacteria. In addition, the adaptability of the engineered bacteria to temperature, acid and alkalinity was also stronger in the process of biofilm formation and vitamin K2 synthesis. A certain concentration of metal ions could promote the formation of biofilms and the synthesis of vitamin K2.The optimum conditions for biofilm formation of BS168 and BS168-ΔsinR were at 37-40 ℃, pH 8.0, 0.01 mmol/L Mn2+, 1 μmol/L Fe2+, 0.01 mmol/L Ca2+. The optimum conditions for vitamin K2 synthesis were at 40 ℃. pH 7.0-8.0, 0.1 mmol/L Mn2+, 50 μmol/L Fe2+, 1 mmol/L Ca2+. This study provides experimental basis and theoretical support for further exploring the mechanism of how sinR participating in biofilm formation and vitamin K2 synthesis in Bacillus subtilis.
  • Establishment of polysaccharide extraction process model and kinetic analysis of Cardamine hupingshanensis
    ZHANG Qin, LI Meidong, ZHANG Zimu, HUANG Xiufang, ZHOU Yifeng, LUO Kai
    Food and Fermentation Industries. 2021, 47(14): 31-37. https://doi.org/10.13995/j.cnki.11-1802/ts.026274
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To optimize the ultrasonic assisted extraction technology of Cardamine hupingshanensis polysaccharide, the kinetic model of ultrasonic assisted extraction of Cardamine hupingshanensis polysaccharide was deduced according to Fick's second law formula and used the ultrasonic extract of Cardamine hupingshanensis polysaccharide. The corresponding kinetic equation was obtained by experiments under different conditions. The results showed that the general kinetic equation and exponential equation deduced from the kinetic model and the experimental data had a good correlation and the correlation coefficients were all up to 0.9. The corresponding rate constant, activation energy, residual extraction rate and other kinetic related parameters were also calculated .When the temperature was 353 K, the power was in the range of 120-300 W, the rate constant increased with the power increases, and the half-life gradually decreased. When the power was fixed at 240 W and the temperature was in the range of 295-353 K, the rate constant increased with the temperature increase and the half-life gradually decreased. The results provide a certain basis and technical support for the optimization of the extraction process and in-depth theoretical research of Cardamine hupingshanensis polysaccharide.
  • Preparation, structure characterization and in vitro gastrointestinal digestion of tilapia skin collagen peptide-zinc chelate
    KE Xiao, HU Xiao, YANG Xianqing, CHEN Shengjun, WU Yanyan, XUE Changhu, LI Laihao
    Food and Fermentation Industries. 2021, 47(14): 38-44. https://doi.org/10.13995/j.cnki.11-1802/ts.026625
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The aim of this study was to produce zinc supplements that can be easily absorbed by humans and increase the use-value of tilapia skin processing by-products. Tilapia skin collagen peptides were screened based on the zinc chelating capacity. The molecular weight distributions of collagen peptides were measured using high-performance liquid chromatography (HPLC). Subsequently, the structural changes of collagen peptide before and after chelation were characterized via ultraviolet (UV) spectroscopy, infrared (IR) spectroscopy, scanning electron microscopy (SEM) and atomic force microscopy (AFM) respectively. Furthermore, the solubility of zinc ions in the peptide-zinc chelate was evaluated using a simulated gastrointestinal digestion model. The results showed that collagen peptides by alcalase exhibited the highest zinc chelating capacity (0.075 μmol/mg) at 6 h. The molecular weight of collagen peptide was 89.49 % between 200 and 1 000 Da. Moreover, UV and IR spectroscopy revealed that zinc ion was bound with the amide bond, the nitrogen atom of the amino group and the oxygen atom of the carboxyl group of collagen peptide. SEM and AFM indicated that the surface morphology and structure of the peptide were changed after adding zinc. Compared with inorganic zinc salts, peptide-zinc chelate could maintain its chelate structure during the entire in vitro gastrointestinal digestion, which may have the potential to improve zinc bioavailability.
  • Dissipation, transformation and health risk assessment of high-risk pesticides and the main metabolite in citrus
    LI Zhixia, DONG Chao, ZHOU Jie, AN Wenjin, ZHANG Yaohai, LI Jing, WANG Chengqiu, LIANG Guolu, JIAO Bining
    Food and Fermentation Industries. 2021, 47(14): 45-50. https://doi.org/10.13995/j.cnki.11-1802/ts.027179
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The dissipation and transformation of profenofos, bifenthrin, chlorpyrifos and its toxic metabolite 3,5,6-trichloro-2-pyridinol (TCP) were determined during the growth and development of citrus by UPLC-MS/MS based on QuEChERS pretreatment method using satsuma mandarin as the research object. The possible dietary health risks were also discussed. The results showed that the method could meet the requirements for the determination of the four pesticide residues in satsuma mandarin with good sensitivities and accuracies. The spiked recovery rates, relative standard deviation and limits of quantitation were in the range of 80%-108%, 0.43%-9.76% and 2-10 μg/kg, respectively. After applying on satsuma mandarin trees according to Good Agricultural Practice, the profenofos, bifenthrin and chlorpyrifos residues showed firstly a rapid dissipation rate and then a slow rate with the fruits growing and developing. However, the residue of TCP increased at first and then decreased. Furthermore, the dissipation rate was between 68.4% and 95.5% at 60 days after application. The residual concentrations of profenofos, bifenthrin and chlorpyrifos in satsuma mandarin were below their maximum residue limits at pre-harvest intervals as well as one week before and after. Moreover, the acute and chronic dietary exposure risks of profenofos, bifenthrin and chlorpyrifos to human health were acceptable. The results of this study provides technical support and reference for the safe production, monitoring and consumption guidance of citrus in China.
  • Effect of mig1 knockout on the utilization of glucose and xylose by Kluyveromyces marxianus
    LI Junyi, WANG Dahong, SU Jiajie, JI Xiang, LI Yang
    Food and Fermentation Industries. 2021, 47(14): 51-56. https://doi.org/10.13995/j.cnki.11-1802/ts.026394
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Kluyveromyces marxianus has attracted wide attention because of its ability to metabolize xylose. In this study, the original strain was K. marxianus LJ0 with a whole xylose metabolism pathway, and the mig1 gene was knocked out by homologous recombination, and the knockout strain LJ37 was constructed. The glucose and xylose utilization ability of the knockout strain was evaluated by shaking flask fermentation experiments. RT-qPCR was used to estimate the relative expression of three key genes in xylose metabolic pathway. The results showed that the knockout strain LJ37 effectively improved the metabolic rates of glucose and xylose. The growth rate of strain LJ37 was 1.24 times that of the wild-type strain using glucose as substrate. The stain LJ37 could be applied to high-density fermentation in the future. With xylose as the sole carbon source, the growth rate of the knockout strain increased by 1.19 times, and the maximum utilization rate of xylose was enhanced to 2.44 g/(L·h), which was 1.6 times that of the wild-type strain. The RT-qPCR analysis showed that the relative expression level of genes xyl1, xdh1, and xks1 in knockout strain was 2.25, 2.43, and 2.00-fold higher than that of the wild type strain, respectively.
  • Mechanism of chitosan oligosaccharides attenuated oxidative damage induced by H2O2 in SK-N-SH cells
    ZHANG Xiaoxia, LI Xiaoxiao, SUN Yaxuan, DAI Xueling
    Food and Fermentation Industries. 2021, 47(14): 57-62. https://doi.org/10.13995/j.cnki.11-1802/ts.027428
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To investigate the protective effect of chitosan oligosaccharides (COS) on the cellular damage of SK-N-SH cells induced by H2O2, H2O2 was used to establish an in vitro oxidative damage model. The cell viability was detected by MTT, and the release of lactate dehydrogenase (LDH) was detected by kit. JC-10 was used to detect changes in cell mitochondrial membrane potential, ATP luminescence assay kit was used to detect intracellular ATP level, and the expression of Bcl-2, Bax, Nrf2 and HO-1 protein was detected by Western Blot. Results showed that compared with the H2O2 group, COS pretreatment could effectively increase the cell survival rate induced by H2O2, markedly inhibit the release of intracellular LDH, significantly restore mitochondrial membrane potential, increase intracellular ATP levels, and promote the expression of Bcl-2, Nrf2 and HO-1 protein, inhibit the expression of Bax protein. COS could protect SK-N-SH cells from oxidative damage induced by H2O2 via inhibiting cell apoptosis and promoting the expression of antioxidant proteins.
  • Optimized heterologous production of 10,11-dehydrocurvularin in Saccharomyces cerevisiae by tuning plasmid copy number
    YAN Hao, WANG Zhiyuan, PANG Zixuan, LIN Pingxin, WU Jiang, LI Ye, BAI Zhonghu
    Food and Fermentation Industries. 2021, 47(14): 63-69. https://doi.org/10.13995/j.cnki.11-1802/ts.027402
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    10,11-dehydrocurvularin is a polyketide initially isolated from Aspergillus terreus, which shows potent multiple biological activities. In previous work of our group, we successfully cloned and expressed the corresponding highly-reducing PKS (hrPKS) gene and non-reducing PKS (nrPKS) gene in Saccharomyces cerevisiae strain BJ5464-NpgA, which enabled heterologous biosynthesis of 10,11-dehydrocurvularin in this model eukaryotic system. To enhance the production of 10,11-dehydrocurvularin, we optimized the expression levels of hrPKS and nrPKS by regulating the plasmid copy numbers. As for the dominant selection markers (KanR and HgyR), promoter truncation from 5' end of the marker genes was positively correlated with the increase of plasmid copy numbers, when 300 mg/L of geneticin and/or hygromycin B were applied. We hence built up the combination of hrPKS and nrPKS with different copy numbers by placing hrPKS and nrPKS genes onto KanR truncated plasmids and HgyR truncated plasmids, respectively. After two days of fermentation in the synthetic media containing both geneticin and hygromycin B, the optimal combination with max truncation of KanR promoter and 100 bp truncation of HygR promoter resulted in the highest titer of 10,11-dehydrocurvularin at 0.359 mg/L, which was 3.63-fold compared to that of the control with full-length promoters for both KanR and HygR. These results showed that in a multi-enzyme system, the combined optimization of enzyme expression could improve the yield of the target product, but not that the higher the expression, the better the effect. This study could serve as the basis for identification and optimization of unnatural polyketides in future.
  • Correlation between fatty acid and quality of sweet salad dressing
    YIN Mingyu, TAKUYA Yanagisawa, RYOSUKE Matsuoka, XI Yinci, WANG Xichang
    Food and Fermentation Industries. 2021, 47(14): 70-75. https://doi.org/10.13995/j.cnki.11-1802/ts.026111
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this study, the sweet salad dressings were taken as the object to identify and analyze the fat content and its fatty acid composition for the building a quality evaluation model. The results showed that there were significant differences in fat content in different salad dressings. The fat content of salad dressing in QB and HS group were significantly higher than that in BL, HM, KF, WM group (P＜0.05). The content of unsaturated fatty acid in salad dressing was higher which mainly was oleic acid (C18∶1 N9C) and methyl linoleate (C18∶2 N6C). Besides, the cardiovascular health index showed that salad dressing could soften blood vessels and inhibit thrombosis. And the principal component analysis method extracts 5 principal components which contribution rate was 71.41%, could be used effectively to evaluate the quality of salad dressings. Among the 6 salad dressings, QB had the best quality, while BL had the worst quality. The comprehensive evaluation method of principal component analysis combined with hierarchical cluster analysis can provide a reference for the lipid quality evaluation of different salad dressings, thus provide a theoretical basis for the development and industrial production of new salad dressings.
  • Analysis and comparison of nutritional components and antioxidant capacity in different parts of four kinds of celery
    LI Youyuan, ZHAO Yuhan, CHEN Qingmin, LIU Xin, HAN Cong, SUN Fei, DU Yamin, FU Maorun
    Food and Fermentation Industries. 2021, 47(14): 76-81. https://doi.org/10.13995/j.cnki.11-1802/ts.026081
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to study the differences of nutritional components and antioxidant capacity between different varieties of celery and basal stem, apical stem and leaf, the contents of ascorbic acid, reducing sugar, crude fiber, total phenolics, total flavonoids and the celery marker index of digitalis flavonoids and apigenin in Guihe celery were detected in Zhangqiu Baoqin, Xi celery (Apium graveolens Linn) and Shan celery (Ostericum sieboldii). And the differences of nutritional components and antioxidant capacity were compared. The results showed that different varieties of celery had different nutrient content and all had higher antioxidant activity. And Zhangqiu Baoqin was rich in nutrients compared with the other.The content of crude fiber in Xi celery was the highest, but the contents of ascorbic acid, total phenolics and total flavonoids were the lowest. The detection of antioxidant activity showed that Zhangqiu Baoqin, Guihe celery and Shan celery all had high DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging capacity Moreover, the content of reducing sugar in the apical stem was the highest, the content of nutrients and antioxidant capacity in leaves were higher than those in basal stem and apical stem. This study provides a theoretical basis for people to eat celery more scientifically and healthily, and can also provide a theoretical basis for the deep processing of celery and the large-scale promotion of excellent varieties. Besides, it is conducive to the further development of the application value of celery.
  • Effects of an antagonistic yeast fermentation broth on the storage quality of winter jujube
    JI Xiaoshi, GUO Honglian, WANG Xiaoxiao, YANG Zhaohui, YAN Chenhui
    Food and Fermentation Industries. 2021, 47(14): 82-87. https://doi.org/10.13995/j.cnki.11-1802/ts.026170
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The fruit of winter jujube (Zizyphus jujuba Mill.) is rich in nutrients. The fresh fruit is sweet and crunchy. However, winter jujube fruit has a short shelf life and is highly susceptible to softening and decay. We investigated the effects of the fermentation broth of an antagonistic yeast Pichia membranifaciens GS-316 on the inhibition of black spot disease and the storage quality of winter jujube fruit. In vitro, GS-316 fermentation broth inhibited colony growth of the black spot-causing fungal pathogen Alternaria alternata. In vivo experiments indicated that the fermentation broth also effectively inhibited the natural incidence of black spot disease in winter jujube and the progression of black spots after pathogen inoculation in wounded fruit. Treatment with the fermentation broth also significantly decreased the weight loss rate and the increase of reducing sugar content of winter jujube fruit, inhibited the decrease of titratable acid and vitamin C content, maintained high catalase activity, reduced polygalacturonase activity, and reduced the rate of fruit softening. Therefore, the fermentation broth of the antagonistic yeast GS-316 could effectively inhibit black spot disease, maintain storage quality, decrease the degree of softening, and enhance the antioxidant capacity of winter jujube fruit during storage. In conclusion, the fermentation broth can be used as a biological preservative to maintain the freshness of winter jujube fruit.
  • Effect of packaging methods on rice quality
    LU Yibei, ZHU Letian, LYU Chunxia, YANG Hua, ZHANG Huien, CAO Shaoqian, QI Xiangyang
    Food and Fermentation Industries. 2021, 47(14): 88-93. https://doi.org/10.13995/j.cnki.11-1802/ts.025793
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In view of the fact that packaging have different effects on rice quality, high temperature and high humidity were used as research factors to explore the impact of packaging methods on rice quality. And made a summary of its changes, so as to achieve an objective comparison of packaging methods. The results showed that the hardness of rice after cooking was positively correlated with the storage period of rice, while the elasticity, viscosity and cohesiveness of rice were negatively correlated with the storage period, especially the decrease of viscosity. In terms of cooking characteristics, the water absorption rate of rice increased with the storage time of rice increases. And the pH value and iodine blue value of rice soup decreased which indicated that the longer the rice was stored, the greater the acidity of the rice soup. Moreove, packaging could effectively alleviate the problems of rice aging. So the ranking according to its packaging results was: Vacuum polyethylene terephthalate (PET) packaging>ordinary PET packaging≈ordinary co-extruded film packaging. Vacuum PET packaging had the best preservation effect, and there was no significant difference between ordinary PET and ordinary co-extruded film packaging.
  • Protective effect of different dandelion extracts on alcoholic liver injury
    XIA Jin, CHEN Yilun
    Food and Fermentation Industries. 2021, 47(14): 94-99. https://doi.org/10.13995/j.cnki.11-1802/ts.025923
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The effects of dandelion water extract and alcohol extract on alcohol-induced liver injury related indicators (glutamic oxaloacetic transaminase, glutamic pyruvic transaminase, triglyceride, malondialdehyde, superoxide dismutase, glutathione) were studied by animal and cell experiments. Then the antioxidant properties of water and alcohol extract of dandelion were determined in vitro and in vivo, and the liver-protecting mechanism of dandelion extract was explored. The results showed that both water extract and alcohol extract of dandelion had protective effect on alcoholic liver injury. Compared with alcohol extract, the water extract had lower action dose, and could effectively reduce the content of glutathione transaminase in serum and glutathione in liver, and better protect the mitochondria of hepatocytes. The antioxidant properties and correlation analysis showed that the liver protective effect of the dandelion extract was closely related to its antioxidant effect.
  • Bacterial community diversity of grape and rhizosphere soil of grapevine plants grown in southeastern Tibet
    ZHANG Erhao, ZHAO Rundong, LU Yazhou, YIN Xiu, CAI Hao, LUO Zhang
    Food and Fermentation Industries. 2021, 47(14): 100-106. https://doi.org/10.13995/j.cnki.11-1802/ts.025980
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To investigate the bacterial community and diversity of grapevine plants grown in southeastern Tibet, the bacterial community and diversity of grape and rhizosphere soil of different provenances in southeastern Tibet were analyzed by high-throughput sequencing. The results showed that a total of 366 720 valid sequences and 2 655 operational taxonomic units (OTUs) were obtained across all libraries, representing 713 genera in 32 bacterial phyla. There were similarities and differences in bacterial communities among different samples, and the rhizosphere soil showed the highest number and diversity of bacteria. The Proteobacteria and Actinobacteria were the predominant bacterial phyla in all samples, accounting for 21.31%-69.08% and 21.41%-44.60%, respectively. Burkholderia (27.60%) and norank_f_Muribaculaceae (5.34%) were the predominant genera in Linzhi grape, while Gluconobacter (22.53%), Frigoribacterium (14.14%) and Pantoea (13.52%) were the predominant genera in Mangkang grape. Arthrobacter (11.49%)、unclassified _Enterobacteriaceae (7.43%) and Nocardioides (5.15%) were the predominant genera in Linzhi soil, while Gaiella (5.17%) and norank_f_Llumatobacteraceae (4.43%) were the predominant genera in Mangkang soil. The predominant bacteria were significantly different in different samples. Principal coordinates analysis (PCoA) showed that the bacterial community in grape samples was similar, however, the bacterial community of rhizosphere soil was significantly different. The study provides a theoretical basis for grape planting and utilization of distinctive microorganisms in the wine industry.
  • Starvation-induced differential transcriptome of Weissella
    PAN Jinwei, ZHAO Lingyan, MA Ding, WANG Zengguang, DENG Fangming
    Food and Fermentation Industries. 2021, 47(14): 107-112. https://doi.org/10.13995/j.cnki.11-1802/ts.025947
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to explore the metabolic pathways of Weissella 10d-17 and preliminarily understand its gene functions, transcriptogram sequencing and bioinformatics correlation analysis of 10d-17 bacteria based on RNA-Seq technology were conducted. The results showed that 10.41 GB of data was obtained, and 6 947 Unigene lines were obtained after filtering out the redundancy. Among them, the number of Q20 (Phred value greater than the percentage of 20 bases in the total base) was 98.36%, and the number of high-quality reads was between 9.83 million and 13.59 million. A total of 1 018 significantly differentially expressed genes (DEGs) were obtained, among which 509 genes were up-regulated and 509 were down-regulated in the experimental group. Gene Ontology (GO) functional annotation information was obtained for 772 genes of DEGs, which were mainly concentrated in RNA metabolism process and drug binding. Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathway annotation found that DEGs were mainly concentrated in biochemical metabolism, biosynthesis of secondary metabolites and other related metabolic pathways, among which 13 genes were significantly differentially expressed in glycolysis and pyruvate metabolic pathways.
  • Screening of Saccharomyces cerevisiae from yellow peach wine and their fermentation properties
    LI Mingxia, LIU Chunfeng, WANG Ren, ZHENG Feiyun, WANG Jinjing, NIU Chengtuo, LI Qi
    Food and Fermentation Industries. 2021, 47(14): 113-122. https://doi.org/10.13995/j.cnki.11-1802/ts.026021
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Saccharomyces cerevisiae is the core element that determines the fermentation and quality of fruit wine. In this study, more than 400 potential S. cerevisiae strains suitable for the fermentation of yellow peach wine were screened from laboratory stock and spontaneous fermentation broth of yellow peach. According to the ability of initial fermentation in yellow peach juice with high sugar content, the potential of producing H2S and volatile acid, ethanol tolerance, and sulfur dioxide tolerance, ten preferred strains were selected. Using commercial S. cerevisiae D254 as the control, four preferred S. cerevisiae strains were finally obtained based on their physicochemical and sensory characteristics. Qualitative and quantitative research on the flavor components of yellow peach wines fermented by four selected strains were conducted using GC-MS, cluster analysis, principal component analysis and partial least square regression were used to distinguish yellow peach wines. The results showed that S. cerevisiae strains from the environment had obvious advantages in fermentation speed and raw material utilization. The yellow peach wine fermented by S. cerevisiae WT-21 had the highest concentration of volatile compounds. Compared with the control, the alcohol content increased by 73.1% and that of ester increased by 17.4%, with the highest score in fruity aroma. The yellow peach wine fermented by A-61 had the most numerous volatile compounds and scored the highest in overall aroma. The yellow peach wine fermented by S. cerevisiae A-2 and A-34 contained more floral-related volatile compounds than that fermented by other strains and had the highest scores in floral aroma and pleasure. To sum up, four S. cerevisiae strains screened in this study are of great value for practical application and provide an important reference for improving the quality of yellow peach wine.
  • Response surface optimization of the culture conditions of thermotolerant Thermoactinomyces daqus CICC 10681
    LIU Hongqiang, YU Xuejian, ZHAI Lei, BAI Feirong, YAO Su
    Food and Fermentation Industries. 2021, 47(14): 123-129. https://doi.org/10.13995/j.cnki.11-1802/ts.025828
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To obtain the optimal culture conditions of Thermoactinomyces daqus CICC 10681, single-factor test, Plackett-Burman and response surface test were conducted using biomass OD620nm as the response value. The results showed that the optimal culture parameters of T. daqus CICC 10681 were: soluble starch 4.5 g/L, soy peptone 8.4 g/L, MgSO4 5 g/L, 53 ℃, inoculation volume 2%, loaded volume 60 mL/250mL and rotate speed at 180 r/min. Under this condition, the OD620nm value was up to 1.98±0.029, which was 6.2-fold higher than the value before optimization. Therefore, the model has certain practical guidance significance, and provides a theoretical basis for the application of subsequent strains in Daqu accumulation fermentation.
  • Effects of γ-aminobutyric acid treatment on the quality properties and chilling tolerance of guava fruit during cold storage
    CHEN Hongbin, WANG Huiling, JIANG Xuanjing, CHEN Caiping, CHENG Yongqiang
    Food and Fermentation Industries. 2021, 47(14): 130-136. https://doi.org/10.13995/j.cnki.11-1802/ts.027315
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Guava is a cold-sensitive fruit and is prone to appear chilling injury symptoms such as surface browning and a water stain in the core of fruit during cold storage, which seriously affects the commercial value and storage life of guava fruit. ‘Xiguahong’ guava fruit, the main cultivar planted in Fujian, was used as the experimental material to investigate the effects of different concentrations (0, 1.25, 2.5, 5, 10 mmol/L) of γ-aminobutyric acid (GABA) treatment on the quality and cold tolerance of postharvest guava fruits stored at (4±1) ℃. The results showed that, compared with the control fruit, GABA treatment could effectively reduce the postharvest chilling injury index, respiration and ethylene release rate of guava fruit, and maintain higher fruit hardness and contents of soluble solids, titratable acid, vitamin C and total sugar of guava fruit. In addition, GABA treatment was beneficial for maintaining a brighter surface of guava fruit with higher L value and h° value, delayed the weight loss of the fruit and kept a higher marketable rate of guava fruit. Therefore, GABA treatment could enhance the cold tolerance and maintain the quality of harvested guava fruit during cold storage. Among different concentrations, 2.5 mmol/L GABA treatment could most greatly alleviate the chilling injury of guava fruit, which offered a practical technique to reduce the chilling injury and prolonged the storage and transportation period of guava fruit.
  • The effect of three drying methods on free amino acids and soluble sugar of durian
    YAN Tingcai, WANG Qianju, DUAN Xiaojie, BEN Ailing, CHEN Shoujiang, LI Suobin, WANG Haiou
    Food and Fermentation Industries. 2021, 47(14): 137-144. https://doi.org/10.13995/j.cnki.11-1802/ts.026219
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This study investigated the effects of the three kinds of drying methods including integrated freeze-drying (IFD), conventional freeze-drying (CFD) and air drying (AD) on the main flavor components in durians. The contents of free amino acids and soluble sugars in durians during the three drying processes were measured by the method of high-performance liquid chromatography and were analyzed by principal component analysis and cluster analysis. The results showed that the total content of free amino acids in fresh durian was significantly reduced after the freezing process in IFD and CFD (P＜0.05). And it subsequently appeared a increasing and then decreasing trend during the three drying processes. For the dried durian samples in the three drying methods, the total content of free amino acids was as follows: IFD >CFD> AD (P<0.05). The free amino acids in durian were mainly sweet amino acids and umami amino acids. Umami amino acids content in IFD-dried samples and CFD-dried samples were all significantly higher than that in fresh samples, and the AD-dried samples were tested with the lowest umami amino acids content(P<0.05). No significant difference was observed among the sweet amino acids content of IFD-dried samples, CFD-dried samples and fresh samples(P>0.05), however, in AD-dried samples was significantly low (P<0.05). Moreover, the soluble sugars in durian were mainly sucrose, glucose, fructose and maltose. The total contents of soluble sugars in durian during the three drying processes all presented with a decreasing trend. For the dried samples, the total contents of soluble sugars were listed with a decreasing sequence as IFD, CFD and AD, which were all significantly higher than that in fresh samples (P<0.05). Five principal components were extracted by principal component analysis (PCA), which explained 41.181%, 20.588%, 14.561%, 9.057% and 5.992% of the total variation respectively. PCA comprehensive analysis and cluster analysis revealed that the three different drying methods caused a certain difference in the free amino acid and soluble sugar flavor of durian samples. The comprehensive scores of IFD samples were relatively high, followed by those of CFD samples and AD samples.
  • Preparation of external carbon source suitable for wastewater treatment from food-waste solid residue via enzymatic hydrolysis
    ZHAO Shulan, ZHAN Jie, WANG Tao, LIAO Jialin, ZHAO Mingxing, HUANG Zhenxing
    Food and Fermentation Industries. 2021, 47(14): 145-150. https://doi.org/10.13995/j.cnki.11-1802/ts.027317
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    There are a lot of organic carbon sources in food waste, which shows a good property of resource utilization. By enzymatic hydrolysis, the carbon source suitable for wastewater treatment was recycled and prepared from food-waste solid residue. To acquire the optimal enzymatic conditions, the influence of enzymatic conditions on carbon source extraction and the interaction between key factors were investigated. Subsequently, isoelectric precipitation method was used to further improve the purity of recovered carbon source solution. The results demonstrated that the co-treatment of α-amylase and γ-amylase improved the extraction of carbon source and could reduce the enzyme amount used. Enzymatic temperature, pH and substrate mass concentration were the key factors affecting the synergistic effect of the two amylases. The order of influences on the extraction efficiency of carbon source was substrate mass concentration > temperature > pH, and there was a significant interaction effect between substrate mass concentration and temperature. The optimal conditions for carbon source extraction were 57.0 ℃, pH 6.2, substrate mass concentration 190 g/L, enzyme mass fraction added 0.6%, enzyme mass ratio 3∶1 (α∶γ), where the extraction efficiency of carbon source reached 76.9%. By isoelectric precipitation, the finally biochemical oxygen demand (BOD) concentration and BOD/N ratio in the recovered solution of carbon source reached 76.8 g/L and 51.2, respectively. The recovered solution can be used as a promising carbon source for wastewater treatment.
  • Optimization of ultrasonic-assisted aqueous two-phase extraction of polysaccharides from Potentilla anserina L.using response surface methodology
    GUO Jie, TAO Lei, WANG Jihong, WANG Ruixue
    Food and Fermentation Industries. 2021, 47(14): 151-159. https://doi.org/10.13995/j.cnki.11-1802/ts.025762
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Single-factor experiment and response surface methodology were used to optimize the ultrasonic-assisted aqueous two-phase extraction of polysaccharides from Potentilla anserina L. Four key factors including ethanol concentration, ammonium sulfate concentration, solid-liquid ratio and ultrasonic power were selected by one-factor-at-a-time experiments. The optimum conditions of ultrasonic-assisted aqueous two-phase extraction of polysaccharides from Potentilla anserina L. were as follows: Ultrasonic power at 240 W with 31% ethanol volume and 19% ammonium sulfate, the extraction yield of polysaccharides from Potentilla anserina L. reached (9.035±0.119)%. Infrared spectrum analysis confirmed that the extracts were polysaccharides. Potentilla anserina polysaccharide was composed of rhamnose, mannose, glucose and galactose, with the molar ratio of 1.00∶1.69∶10.61∶2.66. The in vitro activity results showed that the antioxidant activity of polysaccharides extracted by ultrasonic-assisted two-phase extraction was better than that of traditional water extraction. Ultrasonic assisted aqueous two-phase technology was a reliable and efficient method for polysaccharide extraction.
  • Preparation of pomelo essential oil microcapsule and its preservation effect on fresh-cut apples
    DU Jin, HE Yue, LIU Min, CAO Siyuan, XU Dan, REN Dan
    Food and Fermentation Industries. 2021, 47(14): 160-167. https://doi.org/10.13995/j.cnki.11-1802/ts.025999
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to prevent the oxidation and extend release time, pomelo essential oil was encapsulated in microcapsules in this study. The preparation process was optimized and its preservation effect on fresh-cut apples was determined. Firstly, the composition and antioxidant activity of essential oil were determined. Then, gelatin and gum arabic were used as wall materials to prepare microcapsules. The parameters such as solution pH, core material addition and the weight percent of wall materials were optimized by using encapsulation efficiency and particle size. The microcapsules obtained under the optimal conditions were characterized. The suspension of essential oil microcapsules was then used to soak the fresh-cut apples, and the effect of soaking time on the storage quality was investigated. The results showed that the main component of pomelo essential oil was D-limonene. The scavenging rate of pomelo essential oil towards 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals increased with the increase of the weight concentration. When the pH was 3.9, the addition amount of core material was 0.5%(V/V), and the addition amount of wall material was 1%(w/w), the prepared microcapsules had a high encapsulation efficiency of 45.3% and good stability, meanwhile the particle size was 138.2 μm. The essential oil was encapsulated by gelatin and gum arabic through electrostatic interaction. The thermal stability of essential oils was enhanced after encapsulation. A regular spherical structure of the essential oil microcapsules was observed before freeze-drying, and the shape was maintained after the drying. Soaking fresh-cut apples in the essential oil microcapsule solution for 3 minutes could inhibite the browning of apples, maintain the hardness, the high content of ascorbic acid and total phenol. It could also reduce the effects of the smell of essential oils on the taste of apples during storage, and thus improved the storage quality. Therefore, the essential oil microcapsules prepared in this study are expected to be used as a green preservative for the preservation of fresh-cut fruits and vegetables.
  • Extraction of polyphenols from melon peels and its effect on beef preservation
    LIN Juan, HAN Ling, CHEN Haoyu, YU Qunli, LI Weizheng, ZHU Yueming, ZHANG Wei, HAN Mingshan
    Food and Fermentation Industries. 2021, 47(14): 168-175. https://doi.org/10.13995/j.cnki.11-1802/ts.026064
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    This paper aims to explore the optimal extraction technology of melon skin polyphenols and their effect on the preservation of beef during storage. Melon peels were used as raw materials to extract melon skin polyphenols with the assistant of ultrasonic. Different concentrations of melon peel polyphenols (10、20 and 25 g/L) were used to keep beef fresh, the pH、color、total volatile basic nitrogen (TVB-N)、thiobarbituric acid reactant substances (TBARS) of meat samples were measured and the sensory evaluation were also been explored during storage. The results showed that the optimal conditions for extraction of polyphenols from muskmelon peels were as follows: Ethanol volume fraction 61%, liquid to material ratio 21∶1 (mL∶g) and with ultrasonic for 60 min at 40 ℃. The pH and color of meat samples were significantly improved by adding melon skin polyphenols during storage (P<0.05). Moreover, TBARS, the beef treated with polyphenols, was less than 1.0 on the 9th day and 14.30% lower TVB-N the control group on the 9th day. In addition, the sensory evaluation was higher than that of the control group which indicating that melon peel polyphenols treatment had better preservation effect on beef storage.
  • Preservative lauroyl arginine ethyl ester on the quality of yak sausage during storage
    PENG Meiling, HAO Gang, TANG Shanhu, LI Sining
    Food and Fermentation Industries. 2021, 47(14): 176-182. https://doi.org/10.13995/j.cnki.11-1802/ts.026130
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to study the application of N-lauroyl-L-glycine-ethyl ester (LAE) in the preservation of yak sausage, the LAE and compound preservatives containing chitosan (CS) and Nisin were formulated and optimized, and its preservation effect on yak sausage was evaluated by determining the changes in juice leakage, pH value, sensory evaluation, cooking loss rate, volatile basic nitrogen and a total number of bacteria during the storage of 15 d. Modeling of the CFU-time relationship was carried out to provide a better evaluation of the antibacterial activity of LAE. The results demonstrated that the overall fresh-keeping capacity was following: LAE+Nisin+CS>LAE+CS>LAE+Nisin>LAE(0.3 g/kg)>LAE(0.1 g/kg) (P<0.05), and the optimal fresh-keeping formula was LAE 0.2 g/kg, Nisin 0.3 g/kg and CS 5 g/kg. The groups containing LAE could significantly defer the time of the bacterial to reach maximum growth speed (Δtc), and the Δtc of the optimal formula group was 9.1 d. The LAE and compound preservative has a significant effect on preserving the quality of yak sausage during storage.
  • Effects of pickling on volatile flavor compounds and bioactive compounds in garlic
    XIAO Lan, LI Juan, MENG Jinlei
    Food and Fermentation Industries. 2021, 47(14): 183-189. https://doi.org/10.13995/j.cnki.11-1802/ts.025548
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In order to understand the effect of curing methods on volatile flavor compounds and bioactive substances in garlic, gas chromatography (GC) and ion mobility spectroscopy (IMS) were used to collect and analyze volatile compounds in garlic samples with different curing methods. And high- performance liquid chromatography (HPLC) was used to determine the content of alliin. In addition, plant alliinase enzyme-linked immunosorbent assay kit was used to detected alliinase concentration and activity. The results showed that 39 volatile compounds were identified in garlic samples with different curing methods which including 9 sulfur compounds, 10 esters, 5 aldehydes, 6 ketones, 2 alcohols, 1 phenol, 1 acid and 5 other volatile compounds. The characteristic flavor compounds of Sichuan tanpao salty garlic were ethyl hexanoate (M), ethyl hexanoate (D), 2-decennial, 2,3-diethyl-5-methyl pyrazine, isoamyl acetate, ethyl tailgate, 2-pentylfuran, ethyl 2-methyl butyrate, 2,3-pentanedione, methylpyrazine, ethyl 3-phenylpropionate, hydroxyacetone, 2,6-dimethyl-4-heptanone, ethyl 3-hexanoate, 2,4, 5-trimethylthiazole (D), 2,4,5-trimethylthiazole (M) and 2-butanone. Moreover, the characteristic flavor compounds of Laba garlic were diallyl disulfide, benzaldehyde, 2-pentanone, hexanal (M), hexanal (d), 2-heptylfuran, diallyl trisulfide, 2 (3H)-dihydrofuranone, dimethyl trisulfide, e-2-heptenal (M), e-2-heptanal (D), ethyl valerate (D), ethyl valerate (M) and furfural. The characteristic flavor compounds of sweet and sour garlic were diallyl sulfide, diallyl disulfide, isoeugenol, butyl acetate (M), butyl acetate (D), 3-methyl butanol, acetone, acetic acid, etc. However, there was no significant difference in alliinase activity among different pickled garlic (P>0.05). The content of alliin in Sichuan Tan Pao salty garlic was the highest (6 992.27 μg/g) which was significantly higher than that of Laba garlic (3 464 μg/g) (P<0.05), but the content of alliin in sweet and sour garlic was the lowest (341.34 μg/g).
  • Screening of probiotics from breast milk and its potential probiotic characteristics
    HU Pengyu, YU Junjuan, WANG Peng, ZHANG Chenchen, KANG Wenli, DAI Zhiyong, WANG Jiaqi, PAN Lina, GU Ruixia
    Food and Fermentation Industries. 2021, 47(14): 190-195. https://doi.org/10.13995/j.cnki.11-1802/ts.027231
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Probiotics can provide multiple health benefits for the host. In this study, twenty-two Lactobacillus strains and three Bifidobacterium strains were isolated from breast milk to screen strains with excellent probiotic properties. Seven strains were screened through acid and bile salt tolerance test, and subsequently the antibiotic sensitivity and the ability to inhibit pathogenic bacteria of these strains were determined. The results showed that all strains except strain M33 had good acid tolerance; Lactobacillus rhamnosus M53 and M60, Lactobacillus paracasei M71, Lactobacillus plantarum M113 and three Bifidobacterium strains exhibited good bile tolerance. Especially, bile tolerance of M53 and Bifidobacterium breve grx05 reached 45.72% and 75.54%, respectively. Strains M71 and grx05 were sensitive to eight kinds of antibiotics, and strains M53, M118 and S18 were sensitive to six kinds of antibiotics and had high safety; strain M53 was able to inhibit three Gram-positive bacteria and two Gram-negative bacteria, strain grx05 had obvious inhibitory effect on three Gram-positive bacteria and one Gram-negative bacteria. In summary, L. rhamnosus M53 and B. breve grx05 are promising for the development of fermented food or probiotic preparations.
  • Increasing the ε-PL content with high degree of polymerization in products using membrane separation
    ZHAO Xingyu, CHEN Xusheng, ZHANG Hongjian, ZHANG Jianhua
    Food and Fermentation Industries. 2021, 47(14): 196-201. https://doi.org/10.13995/j.cnki.11-1802/ts.026026
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To increase the content of ε-poly-L-lysine(ε-PL) with high degree of polymerization, membrane was screened and the membrane separation process parameters were optimized. The antibacterial properties of the products before and after separation were compared, while the way ε-PL penetrated the membrane was also analyzed. Results showed that the polyethersulfone(PES) membrane with a molecular weight cut-off of 3 000 Da was the best. At 0.25 MPa, pH 6, and 20 g/L feed solution, the content of ε-PL with a degree of polymerization of 25-35 was increased to 91.22%, and the product after filtering was more conducive to inhibit Staphylococcus aureus and Escherichia coli. The membrane was not able to achieve absolute separation of ε-PL, but it increased the proportion of ε-PL with high polymerization degrees and improved the antibacterial performance. The study is of great significance to improve the application value of ε-PL.
  • Effect of sodium chlorid treatment on flavor adsorption and structure of cultured large yellow croaker myofibrillar protein
    HU Yuanhui, LYU Chunxia, LIAO Huiqi, LU Yibei, LEI Yesi, ZHANG Huien, CAO Shaoqian, YANG Hua
    Food and Fermentation Industries. 2021, 47(14): 202-209. https://doi.org/10.13995/j.cnki.11-1802/ts.025694
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this paper, myofibrin was selected to combine 12 typical flavor compounds (alcohols, aldehydes, ketones, esters) in farmed rhubarb fish. The adsorption and structural changes of myofibrillar proteins on flavor substances with the treatment of different concentrations of sodium chloride were analyzed by Raman spectroscopy and other techniques. The results showed that with the increase of NaCl concentration, the surface hydrophobicity of myofibrin increased significantly. When the concentration reached 0.4 mol/L, the surface hydrophobicity was the largest which reached 67.18 μg. And then with the increase of NaCl concentration, surface hydrophobicity was decreased. When the NaCl concentration was at the range of 0-1.0 mol/L, the sulfhydryl content of myofibrillar protein was increased, the α-helix was decreased and the β-sheet and random curl were correspondingly increased. Moreover, with the increase of NaCl concentration, the adsorption capacity of myofibrillar proteins on ketones, aldehydes, alcohols and esters was relatively weak. In addition, at 0-0.4 mol/L, the adsorption capacity of myofibrillar protein to butanone was significantly reduced, and then there was no significant change. Furthermore, at the range of 0-0.8 mol/L, the adsorption capacity of myofibrillar proteins to alcohols was significantly reduced. Besides, with the increase of NaCl concentration, the adsorption capacity of myofibrillar protein to ethyl acetate were decreased significantly, however, when the concentration of NaCl was in the range of 0.6-1 mol/L, the adsorption capacity of octyl acetate did not change significantly. The results of this study can provide a theoretical basis for improving the flavor of aquatic products.
  • Extraction of crude fat from soy sauce residue with n-hexane and subcritical butane as solvent
    HUANG Huimin, YAN Jie, TAN Chunyuan, WU Zijun, ZHOU Zhijian
    Food and Fermentation Industries. 2021, 47(14): 210-216. https://doi.org/10.13995/j.cnki.11-1802/ts.025661
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Soy sauce residue fermented from soybean has high crude fat content. Here, we investigated the effects of using n-hexane and subcritical butane as solvents for the extraction of crude oils and fats from soy sauce residue, as well as the kinetics of extraction and the influence of moisture content on the extraction. Both n-hexane and subcritical butane enabled rapid extraction of crude fats from soy sauce residue. The peroxide value of the obtained products did not exceed 12.16 mmol/kg, and the acid value ranged from 45.6 to 74.6 mg KOH/g. The initial concentration of n-hexane during extraction was not 0 g/mL, and the rate constants were large. Furthermore, a moisture content of approximately 13% was more favorable for n-hexane-based crude fat extraction. Compared to n-hexane, subcritical butane enabled extraction at lower temperatures and yielded lighter colored soybean meal and crude fat with lower peroxide and acid values. Therefore, subcritical butane is the preferred method for crude fat extraction from soy sauce residue.
  • Effects of cow milk to soymilk ratio on the quality of yogurt
    LIU Nian, WANG Fang, LIU Hongna
    Food and Fermentation Industries. 2021, 47(14): 217-222. https://doi.org/10.13995/j.cnki.11-1802/ts.026121
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Effects of the ratio of cow milk to soymilk on the physicochemical, rheological, microstructural and sensory properties of yogurt were investigated. Different ratios of cow milk to soymilk (100∶0, 75∶25, 50∶50, 25∶75, 0∶100) were mixed and fermented with 1 g/L direct vat set starter culture at 43 ℃ until pH dropped to 4.8, and then stored at 4 °C for analysis. With an increasing ratio of soymilk, the protein content in yogurt increased and the fat content decreased. The combination of cow milk and soymilk shortened the fermentation time. The water holding capacity were lower, the storage modulus and loss modulus were higher in yogurts produced from mixtures than that fermented from cow milk only, and these values in yogurt produced from soymilk were intermediate among them. Yogurts produced with solely cow milk or soymilk had a smooth microstructure, whereas the structure of yogurts produced with mixtures of cow milk and soymilk was coarse with numerous micropores throughout. Yogurt prepared from 50% cow milk and 50% soymilk had a suitable beany flavor, and high sensory score and stability during 28 d of storage.
  • Screening of acetic acid bacteria in Chishui sun-dried vinegar Pei and its fermentation characteristics
    SHI Qingdie, HE Xing, LU Hongmei, CHEN Li, ZHANG Xiangrui, WEI Jianmin
    Food and Fermentation Industries. 2021, 47(14): 223-228. https://doi.org/10.13995/j.cnki.11-1802/ts.025996
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    For the low total acid content in Chishui sun-dried vinegar Pei(starter), an excellent acetic acid bacteria selected from Chishui sun-dried vinegar Pei was used for vinegar production. The traditional methods of separation and purification, physiological and biochemical test and 16S rRNA molecular biology identification were used to isolate and identify acetic acid bacteria in sun-dried vinegar Pei and study the fermentation performance. The results showed that three strains of acetic acid bacteria C1, C5 and C6 were screened from the Pei, and were identified as Acetobacter pasteurianus through 16S rRNA molecular biology. The acid production of C1, C5 and C6 strains during continuous fermentation for five days were 39.225, 28.245 and 41.90 g/L, respectively. Among them, the C6 strain had the highest acid production. In addition, the C6 strain had strong tolerance to 9% (v/v) of ethanol, 8 g/L of NaCl and 40 g/L of acetic acid. In summary, C6 is an acetic acid strain with strong acid production capacity and good tolerance, which will lay the foundation for the strengthening of this strain in the fermentation process in the future.
  • Screening of Lactobacillus delbrueckii subsp. bulgaricus with good flavor properties and analysis of its aroma production
    DAN Tong, TIAN Jiale, QIAO Shaoting
    Food and Fermentation Industries. 2021, 47(14): 229-234. https://doi.org/10.13995/j.cnki.11-1802/ts.026595
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Flavor is an important indicator for evaluating yogurt starter and the end product (fermented milk). Commercial yogurt starter from Chr Hansen Holding A/S was used as control to analyze the fermentation properties of six tested strains of Lactobacillus delbrueckii subsp. bulgaricus isolated from traditional fermented dairy products. All six strains showed good fermentation characteristics. Solid phase micro-extraction (SPME) and GC-MS were used to determine the volatile flavor compounds after fermentation. The profile of volatile flavor substances of the six isolates was compared with that of the control, and one isolate showing a similar volatile flavor substance profile with the control was selected. Changes in the flavor substances in the fermented milk during post fermentation storage were further analyzed. Results showed that the main flavor compounds produced by Lactobacillus delbrueckii subsp. bulgaricus MGA17-6 during milk fermentation and post fermentation storage included acids, aldehydes, ketones, esters, alcohols, etc. Some important compounds, such as acetic acid, acetaldehyde, heptaldehyde, acetoin, 1-heptanol, etc., had a great influence on the flavor of fermented milk. A strain of L. delbrueckii subsp. bulgaricus MGA17-6 with good flavor was selected.
  • Comparison of astaxanthin and fatty acid in different parts of farmed Salmo salar and Oncorhynchus mykiss
    GAO Yan, XING Lihong, SUN Weihong, WU Xugan, ZU Lu, NING Jinsong, ZHAI Yuxiu, TAN Zhijun
    Food and Fermentation Industries. 2021, 47(14): 235-243. https://doi.org/10.13995/j.cnki.11-1802/ts.025067
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The composition and content of astaxanthin and fatty acids in different parts (fish skin, dorsal muscles, ventral muscles and tail muscles) of farmed Oncorhynchus mykiss and Salmo salar were compared and analyzed. The results showed that the stereoisomer composition of astaxanthin in most Salmo salar and Oncorhynchus mykiss were mostly 3S,3'S∶3R,3'S∶3R,3'R≈1∶2∶1, which was equivalent to chemically synthesized astaxanthin . The astaxanthin existed in free form in their muscles, while the fish skin contained free astaxanthin and esterified astaxanthin. The content of astaxanthin in Oncorhynchus mykiss muscles[(8.31±0.98)-(11.23±1.98) mg/kg] was higher than Salmo salar[(7.12±1.32)-(9.17±2.04) mg/kg] , but there were no significant difference (P>0.05). While in fish skin, the content of astaxanthin in Oncorhynchus mykiss was significantly higher than Atlantic salmon (P<0.05). The two species of fish had the highest astaxanthin content in tail muscles, followed by ventral, dorsal muscles and fish skin. Both types of fish were rich in fatty acid compositions, but there were differences between different parts. Moreover, many types of fatty acids in the ventral and dorsal muscles which containing 16-18 kinds of fatty acids. In addition, the fatty acid content of the two fishs was quite different. And the contents of total saturated fatty acids, total monounsaturated fatty acids and total n-3 polyunsaturated fatty acids in the dorsal and ventral muscle of Oncorhynchus mykiss were significantly higher than those of Salmo salar(P<0.05), especially C18∶3 n-3 (ALA) and C22∶6 n-3 (DHA) .However, there were no significant differences in PI, IA and IT values between the two species. And no significant difference between different parts. In conclusion, the astaxanthin in farmed Oncorhynchus mykiss and Salmo salar is mainly derived from chemically synthesized astaxanthin. The content of astaxanthin, ALA and DHA in rainbow trout are higher than that of Atlantic salmon, and there are differences between different parts. But they are all high-quality farmed fish and have high food values.
  • Establishment of You ta zi quality evaluation system based on multivariate statistical analysis method
    LI Tong, CHEN Shuchang, SHEN Aqian, FENG Zuoshan, ABEDAM Qadir, LIU Shiren, HUANG Wenshu
    Food and Fermentation Industries. 2021, 47(14): 244-250. https://doi.org/10.13995/j.cnki.11-1802/ts.026281
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Based on the multivariate statistical analysis method, the relationship between 19 kinds of Urumqi's commercially available You ta zi physical quality indicators and sensory quality was studied in order to establish a You ta zi quality evaluation system. The systematic cluster analysis of the physical properties of You ta zi showed that when the squared Euclidean distance was 2.5, the correlation coefficient in the corresponding correlation analysis ranges from 0.954 to 0.990 (P<0.01). Moreover, combined with the scatter point distribution chart, the results indicated hardness can replace chewiness and stickiness. Furthermore, through partial least square analysis and correlation analysis, the relationship between the physical properties and sensory evaluation indicators of You ta zi in Urumqi city was established. The results showed that hardness, elasticity, specific volume, height-to-diameter ratio and color difference L value can be used as key physical property indicators in the Urumqi You ta zi quality evaluation system, and a comprehensive scoring formula based on the key physical property indicators were also been established which was:F=-0.128 87X1+0.265 33X2+0.095 951X3-0.159X4+0.231 551X5.
  • Development and evaluation of a duplex PCR method for the detection of proteinase-producing Pseudomonas in raw milk
    WU Tianci, LI Nan, ZHANG Juan, YU Yi, LIU Zhenmin
    Food and Fermentation Industries. 2021, 47(14): 251-256. https://doi.org/10.13995/j.cnki.11-1802/ts.026652
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Proteinase-producing Pseudomonas is the main harmful bacteria in raw milk. The aim of this study was to establish a feasible duplex PCR method for the rapid detection of proteinase-producing Pseudomonas. Two pairs of specific primers were designed according to the sequences of sucD gene and aprX gene in Pseudomonas. The primers were evaluated by their specificity, sensitivity and detection limits. The results demonstrated that this method had good specificity and the detection limit was 0.167 pg/μL for pure DNA. Meanwhile, after 12 h and 24 h enrichment cultivation, the detection limits of this method in artificially contaminated raw milk were 3.5×103 CFU/mL and 3.5 CFU/mL, respectively. In conclusion, this PCR method could be widely used for the rapid detection of proteinase-producing Pseudomonas in raw milk.
  • Determination of propionic acid and its salts in cakes by liquid-liquid extraction-GC-MS combined with dual enzymatic hydrolysis
    WANG Yu, ZHONG Yuxin, CHEN Yueming, HUANG Jingchu, CHEN Sui, SU Yanyu, CHEN Jiaxin, CAI Weiyi
    Food and Fermentation Industries. 2021, 47(14): 257-263. https://doi.org/10.13995/j.cnki.11-1802/ts.026494
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    A gas chromatography-mass spectrometry using liquid-liquid extraction combined with dual enzymatic hydrolysis for determination of propionic acid in cakes was developed successfully.The sample was hydrolyzed in phosphate buffer at 37 ℃ to remove protein and starch.Propionic acid was converted to ionic state while the pH of hydrolyzed solution was adjusted to pH>10.Non-polar impurities were removed by ether extraction.Propionic acid was converted to molecular state by adjusting the aqueous phase pH<4. The propionic acid was extracted by ethyl acetate in order to remove polar impurities.The target analyte were separated on DB-WAX capillary column (30 m×0.25 mm,0.25 μm),and detected by gas chromatography-mass spectrometry.The results indicated that the calibration curve for propionic acid was linear in the range of 0.1-20 μg/mL with the correlation coefficient of 1.000.The spike recoveries were 83%-109%,RSD<7%.The detection limit was 0.450 mg/kg.The developed method has the advantages of simple pretreatment,high sensitivity,accuracy and fast.
  • Comparison and analysis the flavor components of zha-chili derived from different places in China
    ZHANG Man, TANG Yanyan, WEI Xue, ZHONG Tao, KAN Jianquan, WU Yun, DU Muying
    Food and Fermentation Industries. 2021, 47(14): 264-270. https://doi.org/10.13995/j.cnki.11-1802/ts.026018
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this research, physio-chemical indicators, organic acids, amino acids and volatile components were investigated in 5 kinds of zha-chili derived from different places(Wulong, Shizhu, Zunyi, Changde and Jingzhou). The results showed that the physio-chemical parameters of 5 kinds of zha-chili were in line with local standards and showed low-salt characteristics. Organic acids in zha-chili was significantly different (P<0.05). Zha-chili from Shizhu was dominated by lactic acid (53%) and the others were acetic acid (40.5%-58.8%). The taste activity value (TAV) analysis results showed that zha-chili from Wulong had no characteristic taste amino acids. Moreover, savory amino acids were dominant in zha-chili from Shizhu and Zunyi, and zha-chili from Changde and Jingzhou mainly contained sweet amino acids,respectively. Furthermore, 79 volatile components were identified from all simples and in which mainly were esters, hydrocarbons and terpenoids. In addition, 17 kinds of key aroma components were identified (OAV>1), among which 2-methoxy-3-isobutylpyrazine, hexyl acetate, and α-alloyene were the key substances that make up the flavor of zha-chili.
  • Analysis of the biogenic amines content in Chinese pickles
    LI Mei, WANG Dongdong, TANG Yao, ZHANG Qisheng, CHEN Gong, ZHAO Lei, MING Jianying, GUO Liyan, LI Chengkang
    Food and Fermentation Industries. 2021, 47(14): 271-278. https://doi.org/10.13995/j.cnki.11-1802/ts.025985
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To investigate the accumulation of the intense fermentation in pickles, pre-column derivatization high performance liquid chromatography was used to analyze the contents of 8 biogenic amines in 299 different process pickles. The results showed that the deeper the fermentation, the higher the amine content. The average content of biogenic amine in the intense fermentation sauerkraut and modern industrial paocai semi-finished products was (613.4±163.1) and (800.4±370.9) mg/kg, respectively. The mean biogenic amines content of weak fermentation samples, including traditional Sichuan Paocai, labaicai, dongcai, yacai, and others, were between 100-200 mg/kg. In no fermentation samples, The average biogenic amines content of seasoning kelp was (36.2±27.9) mg/kg, which was the lowest content. Putrescine, cadaverine, histamine and tyramine were the principal biogenic amines found in fermented pickles. Cadaverine was the most frequent and abundant biogenic amines in intense fermentation pickles. The processing technology was the most important factor for generation of BA. In addition, vegetables variety and hygiene level also affected biogenic amines accumulation in pickles. According to the international limit of biogenic amines in food, pickles in China are generally safe. The results of this study could provide guidance for the prevention and control of biogenic amines in pickles and the formulation of standards.
  • Analysis of nutrient and flavor compounds in boiled crayfish waste water
    XU Wensi, HU Shiyu, DENG Juanli, LI Yangfu, ZI Luyan, YANG Qifu, YANG Pinhong, ZHOU Shunxiang
    Food and Fermentation Industries. 2021, 47(14): 279-286. https://doi.org/10.13995/j.cnki.11-1802/ts.026122
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The general nutrients, mineral contents, fatty acids, amino acids, volatile and non-volatile flavor components of waste boiled liquid from crayfish processing were determined and analyzed in this study. The results showed that the solid content of waste boiled liquid was about (0.98±0.17)%. In the freeze-dried powder, the content of crude fat (4.42±0.29)% was low, and the contents of crude ash, crude protein and total sugar were relative higher which were (23.42±1.68)%, (47.33±0.06)% and (19.76±0.27)% respectively. The content of potassium　was as high as 40,500 mg/kg while selenium was only 1.82 mg/kg. Among the total fatty acids, saturated fatty acids and unsaturated fatty acids accounted for (26.86±1.99)% and (73.14±1.99)%, respectively. The essential amino acids were occupied 70% of total amino acids. There were (9.53±0.69)% umami amino acids and (26.29±0.81)% sweetness amino acids in the non-volatile flavor compounds. A total of 73 volatile flavor components were detected by simultaneous distillation extraction method in the crayfish boiled waste water, which contained 28 alkanes, 12 esters, 9 aldehydes, 6 aromatics, 5 alcohols, 4 acids and 9 miscellaneous compounds. The waste boiled waste water from crayfish processing was rich in nutrients and flavors. Processing and utilization may increase the high-value utilization of crayfish products.
  • Research progress on the detection methods of benzo[a]pyrene and its metabolites and DNA adducts
    WANG Zhulin, YUAN Li, ZHANG Meng
    Food and Fermentation Industries. 2021, 47(14): 287-293. https://doi.org/10.13995/j.cnki.11-1802/ts.026303
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Benzo[a]pyrene is widely found in food, air, and water, which has strong carcinogenicity, teratogenicity and mutagenicity ability. It can be metabolized into a variety of substances harmful to the human body. Some of the metabolites (such as benzo[a]pyrene-7,8-dihydrodiol-9,10-epoxide, benzo[a]pyrene-7,8-dione, free radical cations) could form adducts with DNA, and then induce gene mutation and cause disease. The detection of benzo[a]pyrene and its metabolites and DNA adducts are of great significance for ensuring food safety and preventing disease development. This paper summarized in detail the detection methods of benzo[a]pyrene and its metabolites and DNA adducts in order to provide a reference for analysis and detection of benzo[a]pyrene and prevention of its toxicity, and then protect human health.
  • Development and prospect analysis of compound fruit and vegetable juice beverage
    ZHANG Qiurong, LIU Xiangxiang, LI Xiangyang, CAO Feng, SHI Jun
    Food and Fermentation Industries. 2021, 47(14): 294-299. https://doi.org/10.13995/j.cnki.11-1802/ts.026894
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The nutritional function characteristics of the compound fruit and vegetable juice beverage, as well as its development history and development status, were reviewed in this paper. The key technologies on its processing was also been introduced. And the development prospects of compound fruit and vegetable juices were discussed. These contents may provide a reference for the healthy and rapid development of the compound fruit and vegetable juice industry.
  • Review of hydrophobic functional factor nano-embedding system
    WEI Xuelin, ZHONG Yan, LIU Xue, LIU Lei, WANG Lijun, CHEN Xianggui, WANG Qin, YANG Xiao
    Food and Fermentation Industries. 2021, 47(14): 300-306. https://doi.org/10.13995/j.cnki.11-1802/ts.025663
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The hydrophobic functional factor with biological activity is beneficial to human health. However, due to its weak polarity and hydrophobic groups distributed on the outer layer, its water solubility and bioavailability are low, which limits its application in functional foods. In order to improve the water solubility and increase bioavailability, the current research adopts one or several hydrophilic substances to embed the hydrophobic functional factors in the core and prepare a nano-scale stable hydrophilic system. In this review, the hydrophobic functional factors nano-systems based on saccharides, proteins, lipids and other materials in recent years were described, and the different embedding technologies of hydrophobic functional factors nano-systems were compared. At the same time, the functional characteristics, the phagocytic mechanism, and the differences in the studies on the hydrophobic functional factors nanosystems in vivo and in vitro were also be explored.
  • Research progress on the changes of umami substances in dried cured fish and their contribution to taste by different dry curing methods
    LIANG Jinxin, LI Shan, CHEN Xiaohong, YANG Juan, ZHAO Wenhong, BAI Weidong
    Food and Fermentation Industries. 2021, 47(14): 307-312. https://doi.org/10.13995/j.cnki.11-1802/ts.026162
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    In this paper, the effects of different processing methods (air drying method, air drying temperature, air drying time, amount of salt added and different additives) on the main umami substances (glutamic acid, aspartic acid, 5'-nucleotide, umami peptide) in dried cured fish were reviewed. At the same time, by analyzing the synergism of umami substances and the synergistic antagonism with other taste substances, the contribution of umami substances to the main taste of dried cured fish was analyzed, so as to provide theoretical reference for the outstanding taste of dry cured fish. The aim of this review was to provide references for the study of umami of dried cured fish.
  • Gas chromatography methods and research progress of volatile flavor substances in Chinese liquor(Baijiu)
    ZHANG Xiaojie, QIU Shuyi, WANG Xiaodan, ZHOU Hongxiang
    Food and Fermentation Industries. 2021, 47(14): 313-320. https://doi.org/10.13995/j.cnki.11-1802/ts.026191
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Chinese Baijiu has a long history and its flavor compounds are extremely complex. The quality and style of liquor are mainly determined by the trace constituents accounting for only 1% to 2% in liquor, which are mostly volatile or semi-volatile compounds. Therefore, the in-depth study of volatile flavor compounds is an important part of the study on liquor. This article reviews the analytical methods and its research progress of liquor flavor substances. It mainly includes the pretreatment methods of liquor aroma components, qualitative and quantitative analysis methods, and the methods to determine the key flavor substances. It aims to provide a reference for further research on liquor flavor substances.
Office Online
Journal Online
Download
More...
News
More...
Notice on "China & Europe Food and Beverage Consumption and Innovation Forum" in Cologne, Germany
Notice on Attending Anuga in Cologne, Germany
Good News | "Food and Fermentation Industry" was successfully selected as the T1 category of the "Cl
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
Notice Board
Wechat
Visited
    Total visitors: 　
    Visitors of today: 　
    Now online:
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.