15 October 2021, Volume 47 Issue 19

    

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  Breeding of excellent ethanol-tolerant Millerozyma farinosa by adaptive evolution

  LI Ying, CHEN Yanru, WU Xiaojiang, Deng Mengfei, WU Shengwen, WAN Yin, LIU Chengmei, FU Guiming

  Food and Fermentation Industries. 2021, 47(19): 1-6. https://doi.org/10.13995/j.cnki.11-1802/ts.026369

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  To enhance the quality of Baijiu, Millerozyma farinosa NCUF 304.1 from the fermented grain of Te-flavor Baijiu was dealt with the adaptive evolutionary technology. A high ethanol tolerance strain M. farinosa NCUF 304.1-1 was obtained. The influences of 8% ethanol stress on growth, membranes and surface structures were analyzed. The results showed that compared with M. farinosa NCUF 304.1, the lag phase of M. farinosa NCUF 304.1-1 was shortened, and the biomass was higher, the contents of intracellular leakage decreased significantly, the integrity of the cell membrane and cell surface structure were improved. On the other hand, the content of malondialdehyde in M. farinosa NCUF304.1-1 was reduced by 19.5%, and the ability of resisting oxidative damage of M. farinosa NCUF304.1-1 was significantly increased. In summary, the strain M. farinosa NCUF304.1-1 with higher ethanol tolerance and viability than the strain M. farinosa NCUF304.1, and could be used in Baijiu brewing to degrade biogenic amines, and improved the quality and safety of Baijiu.
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  High-throughput screening of Ensifer adhaerens with improved vitamin B₁₂ yield

  XIAO Zhiqiang, ZHU Yongming, LI Jianghua, ZHOU Jingwen

  Food and Fermentation Industries. 2021, 47(19): 7-11. https://doi.org/10.13995/j.cnki.11-1802/ts.026462

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  Vitamin B₁₂ (cobalamin) has important physiological functions, which is widely used in pharmaceutical, food and other industries. Ensifer adhaerens is one of the commonly used strains for the production of vitamin B₁₂. The processing time of atmospheric and room temperature plasma (ARTP) was 80 s, and the output power was 100 W. Through two rounds of ARTP mutagenesis, preliminary screening and re-screening, a genetic stability mutant strain 46H-1 with high vitamin B₁₂ production was screened. By fermentation in shaking flask for 7.5 d, the titer of vitamin B₁₂ reached 110.25 mg/L, which increased by 24.8% compared with E. adhaerens. The established high-throughput screening method could apply to harvest the excellent performance mutant strains quickly, thus reducing the cost of production.
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  Optimization of substrate in high-density fermentation of Bifidobacterium longum

  GAO Xinwei, CUI Shumao, TANG Xin, MAO Bingyong, ZHAO Jianxin, CHEN Wei

  Food and Fermentation Industries. 2021, 47(19): 12-20. https://doi.org/10.13995/j.cnki.11-1802/ts.025681

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  In order to improve biomass yield of Bifidobacterium longum, three strains were determined when different nitrogen sources and trace elements were added to screening the optimum substrate. Furthermore, the osmotic pressure was measured when the growth rate of each strain was inhibited and growth completely inhibited. The results showed that B. longum had the highest utilization rate with yeast nitrogen. The limiting trace element was Mg²⁺. The substrate C/N ratio was based on the C/N consumption ratio when the strain growth rate was inhibited. The substrate concentration was based on the carbon and nitrogen consumption calculated by the theory of complete inhibition of osmotic pressure. In addition, the maximum biomass was positively correlated with Mg²⁺ in a certain range. When yeast extract FM803 was used as nitrogen source and glucose as carbon source (C/N mass ratio 2.5), the viable bacteria numbers of B. longum CCFM 687, CCFM 1029 and FGSZY 17L7 could reach to (7.9±1.1)×10⁹, (9.3 ±0.5)×10⁹, and (1.1 ±0.1)×10¹⁰ CFU/mL, 50-70 times higher than that of in MRS. The results will significantly improve the industrial production efficiency of B. longum.
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  Various nitrogen source utilization in Bifidobacterium bifidum F35

  WANG Wenli, CUI Shumao, TANG Xin, MAO Bingyong, ZHAO Jianxin, CHEN Wei

  Food and Fermentation Industries. 2021, 47(19): 21-28. https://doi.org/10.13995/j.cnki.11-1802/ts.026359

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  To study the features of nitrogen source utilization and mechanism of Bifidobacterium bifidum F35. The proliferation effects, the amino acid and peptide composition, the influence of amino acid nitrogen sources and peptide nitrogen sources on the proliferation, the amino acid transport and biosynthesis capacity of B. bifidum were analyzed. The results showed that B. bifidum used little yeast extract, preferring to use peptone; because B. bifidum used peptides more efficiently than amino acids, and the free amino acid of yeast extract were 2-5 times than that of other nitrogen sources, but the content of small molecule peptides below 2 000 Da were only half of others. The presence of a large number of hydrophobic amino acids would inhibit the growth of strains, but not affect the strain's utilization of polypeptides; it had the ability to synthesize 17 amino acids and rich amino acid transport system. Its genotype and phenotype were both cysteine auxotroph. The results provide theoretical guidance for the future production of nitrogen sources related to B.bifidum
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  Improved 1,2,4-butanetriol production by weaken acetate pathway in a recombinant Escherichia coli

  DI Yingying, WANG Xinyu, FENG Ao, LU Xinyao, ZONG Hong, ZHUGE Bin

  Food and Fermentation Industries. 2021, 47(19): 29-34. https://doi.org/10.13995/j.cnki.11-1802/ts.026826

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  The synthesis of 1,2,4-butanetriol (BT) in Escherichia coli suffers from acetate overflow, which affects cell growth and redox homeostasis. To reduce acetate production and to enhance cell growth and BT synthesis, the carbon flow at the nodes of pyruvate and acetyl coenzyme reduced by knocking out pyruvate oxidase (PoxB) and phosphotransacetylase (Pta). The results showed that deletion of pta and poxB alone, or both, had an effect on growth. The Acetate-weakened strain with pta or poxB knocked reduced the accumulation of acetate and increased the unit yield of BT. The strain knocked with pta and poxB had the weakened content of acetate and biomass, and the unit yield of BT increased by 30% compared to the control. The poxB knocked strain showed 34.4% reduction in acetate synthesis, 14.2% increase in biomass, 16.1 g/L production of BT, and a molar conversion of xylose of 0.69 mol/mol in 5 L fermenter. The results suggest that appropriate acetate pathway weakening strategies can enhance BT synthesis, while excessive inhibition of the acetate pathway can affect growth.
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  Structure and antioxidant activity of Pediococcus lactis extracellular polysaccharide

  LI Yao, LU Chengrong, LIU Dan, HAN Xiangpeng, ZHONG Qingping

  Food and Fermentation Industries. 2021, 47(19): 35-42. https://doi.org/10.13995/j.cnki.11-1802/ts.026850

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  Anion exchange chromatography and molecular exclusion chromatography were used to purify the extracellular polysaccharide (EPS) from Pediococcus lactis C6. EPS1, EPS2 and EPS3 were obtained. These three components possessed antioxidant capacities with the scavenging effects on DPPH, ABTS, OH, and ·O^-₂. EPS3 and EPS2 presented stronger antioxidant activities than EPS1. The molecular weights of EPS2 and EPS3 were 1.90×10⁴, and 2.53×10⁴ Da, respectively. The ion chromatography analysis indicated that EPS2 composed of xylose, glucosamine hydrochloride, galactose and glucose, and the molar ratios were 0.912∶0.016∶0.022∶0.051. EPS3 composed of glucosamine hydrochloride, galactose, glucose, xylose, galacturonic acid and glucuronic acid, and the molar ratios were 0.105∶0.231∶0.471∶0.170∶0.010∶0.013. The infrared spectroscopy scans demonstrated that there were functional sugar groups such as pyran ring, carbonyl group and hydroxyl group in EPS2 and EPS3. The nuclear magnetic resonance analysis showed that EPS2 and EPS3 were all pyranose rings, and presented as α or β configuration.
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  Purification, structure identification and antioxidant activity of glucan from Chuanminshen violaceum

  GAO Tao, LUO Huangyang, WU Ren, CHENG Fei, HE Lingzhi, TANG Lingling, TANG Huali, NIE Qingyu

  Food and Fermentation Industries. 2021, 47(19): 43-49. https://doi.org/10.13995/j.cnki.11-1802/ts.026272

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  The crude polysaccharides were extracted from Chuanminshen violaceum (CVPs) by ultrasonic-assisted water extraction and alcohol precipitation. After separation and purification, the structure of the main component (CVPs-III) was characterized by ion chromatography (IC), high-performance gel filter chromatography (HPGFC), ultraviolet spectrum (UV), Fourier transform infrared spectrometer (FT-IR) and nuclear magnetic resonance (NMR). And the ABTS radical scavenging ability, DPPH radical scavenging ability, hydroxyl radical scavenging capacity, Fe²⁺ chelating capacity and total reducing power were used to evaluate the antioxidant activity of Chuanminshen violaceum polysaccharides in vitro. The results showed that the CVPs-III was a glucan with the molecular weight of 176 kDa, and its main chain was →4)-α-Glcp-(1→4)-α-Glcp-(1→ and contains a bit of →4)-α-Glcp-(1→3)-β-Glcp-(1→4)-α-Glcp-(1→. In addition, the IC₅₀ of its ABTS radical scavenging ability, DPPH radical scavenging ability, Fe²⁺ chelating capacity and hydroxyl radical scavenging ability was (1.392±0.006), (0.596±0.017), (0.554±0.011), (0.618±0.018) mg/mL, respectively.
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  Improving the thermostability of Bacillus subtilis keratinase by rational design

  MIAO Zhoudi, CHEN Xiwen, PENG Zheng, MAO Xinzhe, DU Guocheng, ZHANG Juan

  Food and Fermentation Industries. 2021, 47(19): 50-56. https://doi.org/10.13995/j.cnki.11-1802/ts.026926

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  Bacillus subtilis keratinase (KerZ1) could effectively degrade keratin waste at 60 ℃, however, its thermostability is not preferable. The rational design method was applied to increase its thermostability. First, the B-factor analysis and molecular dynamics simulation software AMBER16 were used to predict the flexible loop regions. Subsequently, combined with the β-turn residue statistic, the residues at the introduced position were replaced with conserved amino acids. The results showed that the half-life (t_1/2) and half inactivation temperature (T₅₀) of the A128D mutant increased by 12.32 min and 5.8 ℃, respectively. And the catalytic efficiency was not significantly affected. In addition, the analysis of the distribution of mutant residues and surrounding amino acid residues indicated that the increased surface hydrophilicity of the A128D mutant might be the main reason for thermostability. In conclusion, this strategy improves the thermostability of keratinase by modifying the flexible loop region, and lays the foundation for the industrial application of keratinase.
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  Molecular docking and site-directed mutagenesis of endo-inulinase to improve catalytic activity

  BAO Min, NIU Chengtuo, CHEN Yujie, ZHENG Feiyun, WANG Jinjing, LIU Chunfeng, LI Qi

  Food and Fermentation Industries. 2021, 47(19): 57-62. https://doi.org/10.13995/j.cnki.11-1802/ts.023984

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  Inulooligosaccharides (IOS) is a kind of prebiotics which favored human health. Endo-inulinase can effectively hydrolyze inulin into IOS. In previous work, the endo-inulinase gene inu3B from Lipomyces starkeyi NRRL Y-11557 was cloned and expressed in Escherichia coli BL21 (DE3). To further improve the activity of INU3B, homology modeling and molecular docking was used. The selected amino acids were mutated into alanine, respectively. The specific activity of mutant M46A was 2 611.40 U/mg and 0.26 times higher than that of wild-type. The enhancement of catalytic activity might by the changes of shape, volume and the depth of the substrate binding pocket. M46A showed great potential to apply in IOS production industry and might provide guidance for engineering of industrial enzymes in the future.
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  Strain breeding for high-yielding α-cyclodextrin glucosyltransferase and optimization of the enzyme formation conditions

  TAO Dawei, ZHANG Xiaodan, NING Xibin, SUN Mengjie

  Food and Fermentation Industries. 2021, 47(19): 63-70. https://doi.org/10.13995/j.cnki.11-1802/ts.026400

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  Paenibacillus macerans TLLY7 was mutated by irradiation with 20 W UV lamp for 70 s and microwave irradiation at low power for 60 s, and a high-production α-cyclodextrin glucosyltransferase (α-CGTase) strain UM2-6 was obtained with stable genetic performance. The results showed that the optimal fermentation culture medium were 10 g/L of soluble starch, 10 g/L of yeast powder, 2 g/L of NaCl, 0.2 g/L of CaCl₂ and 1 g/L of K₂HPO₄·3H₂O. The optimal fermentation conditions were 37.1 ℃, initial pH 6.9 and inoculum volume 4%. Strain UM2-6 produced 4.19 U/mL α-CGTase, which was 1.36 times than that of before optimization (3.09 U/mL). This study provides a reference for further industrial development using strains with stable and high production of α-CGTase.
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  Metabolomics analysis of fermented milk with Streptococcus thermophilus S4

  MA Liqing, ZHANG Wenyi, SUN Tiansong

  Food and Fermentation Industries. 2021, 47(19): 71-78. https://doi.org/10.13995/j.cnki.11-1802/ts.026716

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  Streptococcus thermophilus is a major starter in industry and widely used in fermented products. The technology of high-speed performance liquid chromatography-quadrupole-time of flight mass spectrometry was used to monitor the dynamic changes. The results showed that combined with database search and mass spectrometry information matching, a total of 24 significantly different metabolites were screened out including pyridoxamine, L-lysine, tryptophan, etc.S.thermophilus S4 produced many small molecular compounds, which together endowed fermented milk with unique flavor and rich nutritional value.S.thermophilus S4 is able to be used as a potential starter in the production of dairy products.
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  Correlation analysis of 5-hydroxymethylfurfural in brown fermented milk

  XUE Ruiqi, XIA Xiaole

  Food and Fermentation Industries. 2021, 47(19): 79-83. https://doi.org/10.13995/j.cnki.11-1802/ts.027291

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  5-hydroxymethylfurfural (5-HMF) is a harmful substance generated by Maillard reaction in food heating process. In order to identify the safety and formation rules, the content of 5-HMF in commercially available milk were investigated. The result showed that 5-HMF was significant positively associated with sugar content, acidity and browning index, and negatively correlated with pH, protein and lysine content. In addition, during the production of brown milk, the sugar (glucose, lactose, galactose, sucrose) content increased the accumulation of 5-HMF, while casein and amino acids have little effect on the formation of 5-HMF. Therefore, a low-sugar and high-nitrogen brown fermented milk formula was established as an effective way to mitigate 5-HMF concentration to a safety level.
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  Screening and application of antifungal lactic acid bacteria in yogurt fermentation

  ZHANG Ying, LIU Tongjie, GONG Pimin, ZHANG Lanwei, WANG Shumei, YI Huaxi

  Food and Fermentation Industries. 2021, 47(19): 84-89. https://doi.org/10.13995/j.cnki.11-1802/ts.026864

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  The strain F32-2 with potent antifungal activity was selected from 140 lactic acid bacteria. The most commonly existed spoilage microorganisms in yogurt, Meyerozyma guilliermondii, Kluyveromyces marxianus, Aspergillus flarus were used as indicators. The strain F32-2 was identified as Lactobacillus rhamnosus. The effect of strain F32-2 on yogurt sensory character, properties and antimicrobial activity were studied. The results showed that the strain F32-2 could shorten the fermentation time of yogurt, increase the total number of lactic acid bacteria, and delay the acidification of yogurt. In addition, it had no negative effect on the sensory character. The inhibition rate could reach 66.09% against K. marxianus in yogurt stored at 4 ℃ for 28 days. The supplementation of F32-2 could effectively inhibit the growth of mold in yogurt at room temperature and extend the shelf life to more than 28 days. It was suggested that L. rhamnosus F32-2 could be used as supplementary starter in yogurt production.
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  Effects of marine fish bone collagen oligopeptides and Eucommia ulmoides on bone mineral density and bone metabolism in coordination with glucosamine and chondroitin sulfate in ovariectomized rats

  XIA Kai, ZHOU Zhiqiao, LI Haizhi, MA Xishan, WU Yimin, YUAN Peng, LIU Shiwei, DUAN Shenglin

  Food and Fermentation Industries. 2021, 47(19): 90-94. https://doi.org/10.13995/j.cnki.11-1802/ts.027277

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  The effects of marine fish bone collagen oligopeptides and Eucommia ulmoides in coordination with glucosamine and chondroitin sulfate on bone mineral density (BMD) and bone metabolism were studied by using the ovariectomized rat osteoporosis model. Arterial blood and bone tissue were taken, and the femoral mass, femoral length, bone calcium content and bone mineral density were measured. Besides, the content of serum calcium (Ca), phosphorus (P), alkaline phosphatase (ALP), tartrate resistant acid phosphatase (TRAP), estradiol (E₂), bone gla-protein (BGP) and calcitonin (CT) were also measured in this study. The results showed that the following indexes including femoral mass, bone calcium content, total calcium content, bone mineral density of the femoral center and distal end of the femur in the test group containing marine fish bone collagen oligopeptide or E.ulmoides extract were significantly increased compared with the control group. However, the levels of ALP, TRAP and BGP in serum were significantly decreased, and the level of E₂ in serum was significantly increased. What's more, there were significant differences in the above indexes between the group containing both marine fish bone collagen oligopeptide and E.ulmoides extract compared with the group with only compositions of glucosamine and chondroitin sulfate. The results indicated that both marine fish bone collagen oligopeptide and E.ulmoides could effectively cooperate with compositions of glucosamine and chondroitin sulfate to increase bone mineral density, and also could improve the level of estrogen and bone metabolism. It also could prevent osteoporosis and the synergistic effect was better when they were used together.
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  Antioxidant activity and protective on cell line RAW 264.7 with casein-derived glycomacropeptide hydrolysates

  TANG Qiwen, WU Zeyi, YU Ningxiang, YE Qin, MENG Xianghe, NIE Xiaohua

  Food and Fermentation Industries. 2021, 47(19): 95-100. https://doi.org/10.13995/j.cnki.11-1802/ts.028087

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  Glycomacropeptide (GMP) hydrolysates from casein were prepared by hydrolysis with neutral protease, papain and alkaline protease. The suitable protease types and enzymolysis time were determined based on free radical scavenging activity. Then, the protect effect of GMP hydrolysates on cell line RAW 264.7 were investigated. The results showed that all the GMP hydrolysates could scavenge free radicals including ABTS cation ion, DPPH and ·O^-₂. The hydrolysate obtained by neutral protease for 4 h (N-GMPH) exerted strong free radical scavenging activity, and markedly increased the viability of RAW 264.7 cells along with the obvious decrease in ROS production. In conclusion, N-GMPH could alleviate oxidative damage in cells. The results provide supports for N-GMPH as a functional food ingredient.
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  Effect of freeze-thaw cycles on myofibril dissolution system protein denaturation and quality of minced pork

  WU Xingge, ZENG Maomao, HE Zhiyong, WANG Zhaojun, QIN Fang, ZHANG Zhigang, CHEN Jie

  Food and Fermentation Industries. 2021, 47(19): 101-110. https://doi.org/10.13995/j.cnki.11-1802/ts.026709

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  To investigate the main factors of quality degradation of myofibrillar protein in minced pork system during frozen storage, the content of carbonyl, free amino, sulfhydryl, disulfide bonds and denaturation enthalpy of myofibrillar protein, as well as myoglobin (Mb) content and valence changes were determined during freeze -thaw cycles (0~7 times). The effects of protein denaturation on the texture and color of frozen pork mince were analyzed. The results showed that with the increase of freeze-thaw cycles, protein denaturation and quality decline gradually increased. The cooking loss of pork mince increased by 30.28% (P<0.05), and the carbonyl content increased from 2.51 nmol/mg to 5.14 nmol/mg. The sulfhydryl group decreased by 40.3%, the disulfide bond increased from 1.42 μmol/g to 9.03 μmol/g, and the denaturation enthalpy decreased by 34.21% (P<0.05) after 7 times of freeze-thawing. The Mb content decreased significantly (P<0.05), and the ratio of oxymyoglobin (OMb) showed a tendency to increase first and then decrease, while metmyoglobin (MMb) showed the opposite trend. In terms of texture and color, the hardness, elasticity and cohesiveness of minced pork were reduced to a minimum after 7 cycles of freezing-thawing, and the chewiness decreased by 21.01% (P<0.05). Meanwhile, the a^* value and the sensory evaluation score decreased. Correlation analysis showed a strong correlation (P<0.05) between texture, sensory and protein denaturation indexes (carbonyl, sulfhydryl, disulfide bonds), which indicating that protein oxidation and freezing denaturation that occurs during freeze-thaw cycles of minced pork, and which further deteriorated the gel network structure and color of minced pork, and degraded the texture and taste. Principal component analysis (PCA) showed that after four freeze-thaw cycles, the quality of minced pork changed significantly(P<0.05). This study is expected to provide a theoretical basis for the quality deterioration of minced pork during frozen storage.
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  Effect of oxidized linoleic acid on gelling behavior of myofibrillar protein and in vitro digestibility of heat-induced gel

  LI Baoling, LI Ying, ZHU Zhenbao, HUANG Junrong, CAO Yungang

  Food and Fermentation Industries. 2021, 47(19): 111-119. https://doi.org/10.13995/j.cnki.11-1802/ts.026253

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  Oxidation-induced changes in physicochemical and gel properties of myofibrillar protein (MP) and in vitro digestibility of the heat-induced gel were investigated using a lipid-oxidation system (0.5-10.0 mmol/L linoleic acid and 3 750 U/mL of lipoxidase). Results showed that with the oxidized linoleic acid (OLA) concentration increased, total sulfhydryls, free amines, tryptophan fluorescence, absolute value of Zeta potential and the solubility of MP were decreased significantly (P<0.05), while protein crosslinking and aggregation were enhanced. Moreover, with the intensification of protein oxidation, the microstructure of MP gels became rougher and the cooking loss increased markedly (P<0.05) and the gel also became weaker and the digestibility of MP gel decreased significantly (P<0.05). The intensity ratios of tryptophan residues (I760/I1003) and tyrosine doublet (I850/I830) in Raman spectra indicated that oxidation weakened the hydrophobic interaction within the MP gels and the hydrogen bonds between MP molecules, respectively, which further explained the reduction of MP gel properties. Hence, although in many cases reactive oxygen species (ROS) could promote MP gelation, the OLA-initiated oxidation appears to be detrimental to MP gelation.
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  Fungal communities during fermentation of dry red wine in Changli region, Hebei province

  DING Jiancai, HU Boran, LIN Lan, FAN Xuemei, FAN Yongfeng

  Food and Fermentation Industries. 2021, 47(19): 120-125. https://doi.org/10.13995/j.cnki.11-1802/ts.026349

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  The fungal community structure and diversity at different fermentation periods of dry red wine from Changli, Hebei province were analyzed by high-throughput sequencing of the fungal ITS1—ITS2 region on the Illunina HiSeq. The results showed that 128 genera of fungi were identified, including Hanseniaspora, Saccharomyces, Aureobasidium, Mortierella and unidentified genera. 331 OTUs were identified, Saccharomyces cerevisiae, Hanseniaspora uvarum, Hanseniaspora osmophila, and Hanseniaspora vineae with high abundance. While Aureobasidium pullulans, Mortierella alpina, Mortierella elongata, Stachybotrys microspora and Guehomyces pullulans were with low abundance. The dominant strain was Hanseniaspora sp. in the early stage of fermentation in three grape wine varieties, and later was Saccharomyces cerevisiae. This study provides theoretical basis for the formation of fermentation and flavor characteristics of dry red wine in Changli region of Hebei Province.
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  Effects of different inoculation on aroma quality of Cabernet Sauvignon dry red wine

  LI June, MAO Yaling, ZHU Xia, HAN Shunyu, YANG Xueshan

  Food and Fermentation Industries. 2021, 47(19): 126-132. https://doi.org/10.13995/j.cnki.11-1802/ts.026009

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  Malolactic fermentation (MLF) can improve the flavor quality of dry red wine, and the reasonable inoculation is critical to induce MLF successfully. The Cabernet Sauvignon grape was used as raw materials and two local Oenococcus oeni strains (GF-2, ZX-1) were selected for MLF to explore the effects of simultaneous inoculation and sequential inoculation on the main volatile compounds of Cabernet Sauvignon wine. The results showed that the MLF could reduce the concentration of L-malic acid and increase the content of volatile compounds in wines, especially esters and terpenes. Compared with traditional sequential inoculation, simultaneous inoculation of MLF not only shortened the fermentation time, but also produced more volatile compounds. Comprehensive analysis showed that the content of esters and terpenes in the wine samples simultaneous inoculated with GF-2 strain was higher, which contributed the wine with rich floral and fruity flavor.
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  BAT2 gene deletion in Saccharomyces cerevisiae affected on higher alcohols in mulberry wine

  XU Jia, HUANG Xueqin, YANG Jianfei, YI Yuan, MA Qian, HU Kun, ZUO Yong

  Food and Fermentation Industries. 2021, 47(19): 133-139. https://doi.org/10.13995/j.cnki.11-1802/ts.026331

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  To study the effect of BAT2 gene in Saccharomyces. cerevisiae on the production of higher alcohols, the recombinant plasmid pUC-BAKB and pUC-BA1KB1 were constructed. The strain S3-1 and D3-1 were constructed with one and two BAT2 allele deletion, respectively. The results showed that the growth performance of S3-1 had no significantly difference, and the higher alcohols content was 359.33 mg/L, decreased by 20.97%; the growth rate of D3-1 was slightly reduced, and the higher alcohols content was 310.85 mg/L, decreased by 31.63%. The content of isobutanol and isoamyl alcohol decreased significantly, which were 27.42% and 22.86% in S3-1 and 27.42% and 22.86% in D3-1, respectively. There was no significant difference in fermentation performance between S3-1, D3-1 and S3. In conclusion, the deletion of BAT2 gene can effectively reduce the production of higher alcohols in S. cerevisiae, which has important reference significance for improving the flavor of mulberry wine
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  Process optimization for production of multi-grain light aroma type Baijiu

  YIN Yajie, WANG Xiaojun, JIANG Xin, WANG Lihua, SU Zhihua, LI Wei, JIANG Wei, TIAN Fuyi, HAN Xinglin, HU Yuanliang

  Food and Fermentation Industries. 2021, 47(19): 140-145. https://doi.org/10.13995/j.cnki.11-1802/ts.026012

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  The quality of Chinese Baijiu was greatly affected by raw materials. Sorghum was used as the main raw material, together with millet, corn and naked oats produced locally in Chengde city, light aroma type Baijiu made with different multi-grain ratio were compared and studied. One-way ANOVA showed that the main ester in scheme 6 (sorghum 80%, corn 10%, yellow rice 10%) were 4 889.97 mg/L of ethyl acetate; the alcohols were mainly 393.21 mg/L of isoamyl alcohol and 262.53 mg/L of isobutanol; the total aldehyde content was high, with no furfural detected. Aroma activity threshold method and principal component analysis showed that the flavor with higher aroma threshold contributed greatly to the liquor body of scheme 6, such as isobutyraldehyde, ethyl octanoate, ethyl valerate, ethyl acetate and isoamyl acetate. Combined with principal component analysis, it was found that the flavor substances of scheme 6 were quite different from others. Through sensory evaluation, the ester aroma in scheme 6 was outstanding and the coordination was good.
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  Variation law of Xiangpai dried tofu and brine during marinating process

  WU Tao, PENG Xilin, ZHAO Liangzhong, CHEN Hao, ZHOU Xiaojie, HUANG Zhanrui, ZHOU Xiaohu

  Food and Fermentation Industries. 2021, 47(19): 146-154. https://doi.org/10.13995/j.cnki.11-1802/ts.028125

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  Taking Xiangpai dried tofu as the research object, the changes of total acid, pH, color difference, peroxide value, N (ε) carboxymethyl lysine (CML) and N (ε) carboxymethyl ethyl lysine (CEL) contents in dried tofu and brine during the traditional and vacuum pulse marinating processes were studied. The results showed that the total acid increase rates of traditional marinating dried tofu, vacuum pulse marinating dried tofu, traditional brine and vacuum pulse marinating brine reached 55.56%, 62.35%, 67.89% and 69.16% respectively after 150 cycles of marinating. With the increase of marinating cycles, the pH value of dried tofu and brine decreased slowly. The pH values of traditional marinating dried tofu, vacuum pulse marinating dried tofu, traditional brine and vacuum pulse marinating brine were 7.49-7.08 ,7.49-6.53, 5.68-6.33and 5.34-5.87 respectively. In the process of marinating, the L^* value and b^* value of dried tofu and brine decreased significantly (P<0.05), and the a^* value increased first and then decreased. In addition, the peroxide value of dried tofu and brine increased significantly (P<0.05). And the contents of CML and CEL showed an increasing trend with the increase of marinating cycles. The contents of CML and CEL in brine and dried tofu under traditional marinating were higher than those under vacuum pulse marinating. Furthermore, the color difference of soybean tofu and brine under vacuum pulse marinating was higher than that of traditional marinating, and especially the product was given special flavor and color. The total acid, peroxide value, CML and CEL were lower than those of traditional marinating, and the product was given safety. Through the correlation analysis between physichemical indicators and safety indicators, CML was significantly positively correlated (P<0.001) with CEL, and each index affected each other. This study could provide new ideas for the wide application of vacuum pulse marinating and the safety control of Xiangpai dried tofu.
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  Preliminary study on ammonia nitrogen removal from wastewater by direct air stripping

  ZHANG Chengming, DONG Baocheng, ZHANG Jianhua, LIU Xiaoling, BAI Yaobo, YANG Yingge, LIU Jie, LI Shizhong

  Food and Fermentation Industries. 2021, 47(19): 155-160. https://doi.org/10.13995/j.cnki.11-1802/ts.026356

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  To elucidate the principle of ammonia nitrogen removal from wastewater by direct air stripping and evaluate the influence of key operation factors on ammonia nitrogen removal efficiency, anaerobic effluents and artificial wastewater were taken as experimental objects in this study. The changes of pH, alkalinity and ammonia nitrogen concentration of the system were detected to put forward and verify the hypothesis before and after direct air stripping treatment. And the influence of above factors on the removal of ammonia nitrogen by direct air stripping was also been evaluated. Decomposition of bicarbonate and subsequent hydrolysis of bicarbonate were the theoretical basis of direct air stripping. The efficiency of ammonia removal could be improved by reducing the operating pressure, increasing the treatment temperature and the ventilation rate. Under the condition of 50 ℃, ventilation rate of 16 vvm (air volume/culture volume/min) and treatment time of 1 h, ammonia nitrogen in wastewater decreased from 533.6 to 193.9 mg/L, decreased by 63.7%. This method can be applied to the treatment of ammonia nitrogen wastewater containing bicarbonate without adding alkali reagent. The concentration of bicarbonate in wastewater determines the deamination efficiency of this method.
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  The effect of different steaming power on the nutritional quality of broccoli

  FAN Tianli, LIU Ruonan, WANG Fengli, LIU Dongmei, ZHOU Peng

  Food and Fermentation Industries. 2021, 47(19): 161-167. https://doi.org/10.13995/j.cnki.11-1802/ts.026765

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  In this experiment, broccoli was used as raw material to investigated the change of the following indicators including color, pigments, total phenolic content, ascorbic acid content and antioxidant activity with the steam treatment under different steaming power (100, 500, 1 000, and 1 600 W). The results showed that the maturity of broccoli after steaming can be characterized by the hardness value of the broccoli stalk. When the steamed broccoli reached the same maturity at different powers, the a^* value appeared declining trend, and the green intensity increased as the steaming power increased. And the content of chlorophyll and carotenoids showed an overall upward trend; the total phenolic content of broccoli steamed at different powers was higher than that of fresh and raw broccoli. Moreover, the higher the steaming power, the higher the total phenolic content (100 W: 773 mg/100 g dry matter, 1 600 W: 868 mg/100 g dry matter). However, the content of ascorbic acid after steaming was reduced, but compared with 100 W, 1 600 W, it still retained more ascorbic acid content (669.31 mg/100 g dry matter and 821.76 mg/100 g dry matter, respectively). The antioxidant activity was closely related to total phenolic content and ascorbic acid content, antioxidant activity gradually increased with steaming power. Therefore, high steaming power preserved chlorophyll, carotenoids, total phenolic content, ascorbic acid content and antioxidant activity to a greater than low steaming power for broccoli and retained color better.
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  Nutritional value of potato protein and its digestibility under heat treatment

  CHEN Pengfeng, CAI Fang, WANG Shaohua, HE Jianjun, HUANG Shirong, SHI Jianbin, SUI Yong, CAI Sha, XIONG Tian, MEI Xin

  Food and Fermentation Industries. 2021, 47(19): 168-173. https://doi.org/10.13995/j.cnki.11-1802/ts.026881

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  Potato protein extracted from three potato varieties of E10, E11 and Mila were used as materials, their nutrition value was estimated and the effect of heat treatment on the digestibility of potato protein was explored. The result indicated that the first limited amino acid of potato protein from all varieties E10, E11 and Mila were methionine. And the ratio of essential amino acid to total amino acid of potato protein were 44.72%, 42.65% and 44.25% respectively, and which close to egg protein. The digestibility and trypsin inhibitor activity of untreated potato protein from E10, E11 and Mila were 28.80%, 42.95%, 48.42% and 537.81, 527.28, 471.41 mg/g, respectively. Moreover, the digestibility of high pressure heat-treated potato protein higher than normal pressure heat-treated, microwave and dry-heated treatment significantly (P＜0.05), and with increasing the time of normal pressure heat treatment, the digestibility of potato protein increased and the trypsin inhibitor activity decreased. After normal pressure heat-treated for 60 min, the digestibility of potato from E10, E11 and Mila achieved 72.47%, 82.55%, 83.75%, respectively. And the trypsin inhibitor activity decreased to 20.24, 20.07, 13.41 mg/g for E10, E11 and Mila. Mila exhibited the highest trypsin inhibitor activity and digestibility with the same heat treatment.
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  Effects of soybean proteins on the properties of wheat gluten

  SHI Changshuo, ZHANG Ming, ZHAO Fangyuan, DONG Mengfei, ZHAO Shuchao, GUO Xingfeng

  Food and Fermentation Industries. 2021, 47(19): 174-179. https://doi.org/10.13995/j.cnki.11-1802/ts.026649

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  To explore the interaction between soy proteins and gluten, soy protein isolate (SPI), soy protein hydrolyzate (SPH) and texturized soy protein (TSP) were added into gluten respectively to explore the effect of different kind soy protein and ratio on gluten characteristics. The results showed that the addition of SPI could decrease the gliadin content and which leading to the decrease of stretching distance. And it also caused the increase of the glutenin macropolymers (GMP) and which increase of maximum tensile resistance of gluten. Moreover, the storage modulus (G′) and loss modulus (G″) also increased by the addition of SPI. After the addition of TSP, except for the change of dry and wet gluten content, other trends were the same as that of SPI. The addition of SPH decreased the content of GMP, dry and wet gluten, and G′ and G″ significantly reduced. In conclusion, the interaction of soybean proteins and gluten proteins caused the changes of gluten protein components and gluten network structure, which induced the changes in gluten characteristics.
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  Quality improvement of old rice processed by heat-moisture treatment

  ZONG Ping, WANG Yan, LIAO Luyan, WU Weiguo, ZHOU Tao, REN Jianhao, LI Na

  Food and Fermentation Industries. 2021, 47(19): 180-188. https://doi.org/10.13995/j.cnki.11-1802/ts.026523

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  In this study, the heat-moisture treatment was used to improve the quality of the old rice, and the variation of quality indexes under different heat-moisture treatment conditions was studied. The results showed that the heat-moisture treatment had significant effects on the appearance, microstructure, cooking, sensory evaluation, texture and gelatinization properties of the old rice. The rice whiteness, solids loss, palatability, taste, overall score, springiness, gumminess, chewiness, trough viscosity, final viscosity, setback and pasting temperature of HMTR increased significantly. Furthermore, the rice transparency, volume expansion rate, pH value, iodine blue value, hardness and breakdown of HMTR were decreased significantly. The moisture content of rice, heat treatment time and heat treatment temperature had significant effects on old rice. These results indicated that the heat-moisture treatment mainly changed the appearance, cooking, texture and gelatinization characteristics of starch granules by affecting the morphology and crystallinity of the surface cell structure, the interaction between starch molecules and other molecules, thereby to improve the quality of old rice. However, high temperature, high moisture content of rice, and long-term heat treatment will reduce the whiteness, increase the hardness, and deteriorate the palatability, which will reduce its quality.
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  The effect of vacuum precooling combined with nitrogen treatment on postharvest quality of Xiaobai apricot in Xinjiang

  TIAN Quanming, WANG Man, WEI Jia, ZHANG Zheng, WU Bin, ZHANG Jian

  Food and Fermentation Industries. 2021, 47(19): 189-194. https://doi.org/10.13995/j.cnki.11-1802/ts.026222

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  The effects of vacuum precooling combined with N₂ fumigation on the postharvest quality of Xiaobai apricot fruit were investigated. The results showed that vacuum precooling with N₂ fumigation delayed the decline of firmness, retarded the rate of fruit decay and increase cell membrane permeability. The hydrolysis of pectin and decomposition of cellulose were significantly inhibited by N₂ fumigation (2 h). The increase of soluble pectin, as well as the activities of cellulase, pectin methylesterase and polygalacturonase enzymes, were reduced. On the 18th day of storage, the firmness and the content of pectin were increased by 40.21% and 41.39% respectively. While, the activities of cellulase, pectin methylesterase and polygalacturonase were decreased 21.93%, 21.3% and 13.42% respectively. Accordingly, it is strongly recommended that the vacuum precooling combined with N₂ fumigation is an alternative preservation method to improve the postharvest quality of Xiaobai apricot fruit, which could provide technical support for long-term storage and cold chain logistics of apricot.
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  Optimization and application effect of immersion freezing solution formula for Trachurus japonicus

  WANG Xuesong, XIE Jing

  Food and Fermentation Industries. 2021, 47(19): 195-200. https://doi.org/10.13995/j.cnki.11-1802/ts.026338

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  To optimize the formulation of immersion freezing solution in Trachurus japonicus, Box-Behnken experiment design response surface method was used to design the frozen solution composed of calcium chloride, propylene glycol, and trehalose. The viscosity, freezing point, and specific heat were selected as the quality evaluation index of the freezing solution to optimize and obtain a better freezing solution formulation. Under the freezing condition of -30 ℃, the freezing rate of three freezing methods, including compound freezing solution freezing, industrial immersion freezing and refrigerator freezing were compared. And these indicators were measured to evaluate the quality of frozen T.japonicus, including water holding capacity, salt-soluble protein content, salt permeability content, elasticity, and redness value. The results showed that based on the total mass fraction of the freezing solution, the optimal freezing solution was a multivariable freezing fluid system composed of 20% calcium chloride, 8% propylene glycol, 5% trehalose and water. The viscosity, freezing point and specific heat of the freezing solution were 4.784 mPa·s, -29.860 ℃, 4.864 kJ/(kg·℃) respectively. Compared with industrial immersion freezing and refrigerator freezing, the compound freezing solution had the fastest freezing rate, high water holding capacity, and the lowest degree of protein denaturation. Elasticity and redness value of fish were closest to the control group. Moreover, it could effectively reduce the salt penetration during the immersion freezing process and maintain the taste of fish.
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  Combination and optimization of green bacteria reduction methods in pork hind leg muscle

  BAI Jing, ZHU Qiujin, HUANG Xiaoyan, CHEN Xiuli, LI Zhongbai, YANG Ruiying, CHEN Yuqin

  Food and Fermentation Industries. 2021, 47(19): 201-207. https://doi.org/10.13995/j.cnki.11-1802/ts.026406

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  To weaken the positive correlation between the quality of meat products and the initial bacterial count of raw meat, it is of great significance to effectively reduce the initial bacteria with minimum effect on sensorial properties of meat products. This study combined the modern green bacteria reduction method with Baijiu(Chinese liquor). The results showed that the concentration of lactic acid, ethanol and Baogu wine, edible alcohol and food grade glycerin (EG) had significant effects on the antibacterial rate. The optimal conditions of bacteria reduction as follows: under normal temperature, 30 min of ultraviolet irradiation, 2 mL/100 g of EG (75%) and 5 mL/100 g of lactic acid (2%) applied on meat. The antibacterial rate reached 94.82% with the relative error of 3.35% to the theoretical value. This process plays a guiding role and practical potential for application, and provides a reference for food industry to effectively improve economic benefits.
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  High frequency vibration micro comminution on powder characteristics of rabbit bone

  LI Xue, HE Zhifei, XU Jingbing, LI Hongjun

  Food and Fermentation Industries. 2021, 47(19): 208-214. https://doi.org/10.13995/j.cnki.11-1802/ts.026226

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  In order to improve the comminution efficiency of rabbit bone meal and expand its application range, high-frequency vibration was used to pulverize rabbit bone meal, and compared with wheat flour. And the powder characteristics of rabbit bone meal were also been studied. The results showed that vibration micro pulverization had little effect on the functional groups of rabbit bone meal. Micro grinding improved the color, swelling force, particle size distribution, particle uniformity and shape of bone meal, and increased the release of calcium ions. However, micro comminution reduced the fluidity and water holding capacity of bone meal, and excessive pulverization would also cause a decrease of whiteness and agglomeration of bone meal. The results also showed that the rabbit bone micro powder with the same color as wheat flour, small particle size [D_0.5=(16.92±0.15) μm], high nutritional value (low fat, high protein, rich in calcium, magnesium and zinc), good dispersion and fluidity could be obtained by vibration grinding in 10 min. High-frequency vibration micro comminution greatly improved the grinding efficiency of rabbit bone meal, and the prepared rabbit bone micro powder had excellent characteristics, which will provide a theoretical basis for the production and application of rabbit bone meal.
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  Effects of gibberellin on enzymatic browning and reactive oxygen metabolism of fresh-cut lettuce

  LIU Yunfen, TIAN Tianrong, YIN Feilong, LIAO Lingyan, PU Hongmei, KANG Chao, SHUAI Liang

  Food and Fermentation Industries. 2021, 47(19): 215-220. https://doi.org/10.13995/j.cnki.11-1802/ts.026370

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  Gibberellin acid (GA) is a kind of phytohormone, which widely exists in the plants and plays a vital role in the processing of growth and development. The effect of GA on enzymatic browning and reactive oxygen species metabolism of fresh-cut lettuce were studied. The results showed that GA could effectively mitigate the browning degree. GA₃ could delayed the increasing of malondialdehyde and hydrogen peroxide contents, restrained the accumulation of phenol, flavonoid and quinone, inhibited the activity of peroxidase, polyphenol oxidase, phenylalanine ammonolyase and superoxide dismutase, and improved the activity of catalase and early peroxidase. Overall, the results indicated that exogenous GA₃ could distinctly alleviate the enzymatic browning of fresh-cut lettuce during storage, it was related to reactive oxygen species metabolism.
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  Effects of ultrasonic pretreatment combined with temperature and humidity control fermentation on the color and flavor of black garlic

  WANG Haoyu, LIU Xiao, ZHAO Zhulian, ZHOU Caiqiong

  Food and Fermentation Industries. 2021, 47(19): 221-229. https://doi.org/10.13995/j.cnki.11-1802/ts.026364

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  The effects of ultrasonic pretreatment combined with temperature and humidity control on the blackening and flavor quality of black garlic fermentation were investigated. The results showed that the content of 5-hydroxymethylfurfural(5-HMF) and color value increased with time and temperature; the color value reached 70 to complete the black change for 9 days; high temperature and low humidity were conducive to the blackening of garlic. The analysis of flavor components showed that longer fermentation time and higher temperature could make the black garlic sourer, and reduce the sweetness and umami taste as well as the pungent bitterness. Fuzzy mathematics sensory evaluation showed that fermentation at RH 70%/75 ℃ for 9 days was appropriate. Analyses of volatile flavor components showed that fresh garlic and ultrasonic pretreated garlic were mainly sulfides with spicy garlic flavor; after being prepared into black garlic, diallyl sulfide with garlic flavor increased, and thianes with onion and charcoal grill flavors increased; it also produced 2-ethyl-1,3-thiazolidine-4-carboxylate with garlic and meat aroma. Principal component analysis and odor contribution value analysis confirmed that the characteristic aroma of black garlic products was garlic aroma, as well as grilled meat and a hint of fruit flavor.
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  Suitability of different potato varieties for processing vacuum fried chips

  OUYANG Linghua, ZHU Xuejing, HE Jialin, LUO Jing, ZHU Shuilan, YUAN Linfeng, FENG Jianxiong, ZHOU Jinying

  Food and Fermentation Industries. 2021, 47(19): 230-236. https://doi.org/10.13995/j.cnki.11-1802/ts.027880

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  This study aimed at exploring the potential of six potato(Zhongshu No.5, Shepody, Huagshu No.9, Longshu No.6, Xingjia No.2 and Favorita)varieties harvested in Jiangxi province for producing vacuum fried potato chips. Agronomic traits and quality characteristics of fresh potatoes (dry matter, starch, total sugar, reducing sugar and protein content, color) and vacuum fried potato chips (moisture and fat content, hardness, color, sensory evaluation) were evaluated. These dates were further analyzed by correlation analysis. The results showed that the dry matter, starch, total sugar and reducing sugar content and color of the fresh potato were significantly related to the physicochemical and sensory quality of the fried potato chips. Favorita potato was superior to be processed into vacuum fried potato chips among the six potato varieties, because of the modest dry matter and starch content (19.22% and 13.73% respectively), higher total and reducing sugar content (1.90% and 0.61% respectively), higher yellow value (29.13), lower hardness (94.69 N), and highest sensory scores (9.33 points). The score in the comprehensive evaluation of Xingjia No.2 and Zhongshu No.5 fried chips were at the second and third place respectively. This study will provide the theoretical basis for quality evaluation and selection of special potato varieties for processing vacuum fried chips.
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  Moisture-proof and antibacterial properties of modified polyvinyl alcohol and polypropylene composite packaging on biscuits

  CHEN Zuguo, LI Shaojing, YANG Jinghui, CHAI Li, YANG Fuxin

  Food and Fermentation Industries. 2021, 47(19): 237-243. https://doi.org/10.13995/j.cnki.11-1802/ts.027079

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  The polyvinyl alcohol (PVA) film was prepared by the composite modification method using hydroxypropyl methyl cellulose (HPMC) as a thickener, dispersant and stabilizer, and sodium dehydroacetate was used as an antibacterial agent. The performance of the modified film PVA and polypropylene (PP) was measured under the constant conditions of 90% humidity and 28 ℃on the preservation of biscuits. It was tested for biscuits on the quality growth rate, texture change, total number of colonies and sensory evaluation. The results showed that the mass score of modified films of PVA, HPMC and sodium dehydroacetate was 12%, 0.9% and 6% respectively, which had the most barrier properties. Therefore, the package made with modified PVA and PP film had the best preservation effect on biscuits. Compared with PP packaging, the moisture resistance and texture of biscuits were significantly improved, and the shelf life was extended by 20 d which was beneficial to the transportation and preservation of biscuits.
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  Fingerprints construction of starter cultures in drinking yogurt

  YANG Feifei, MA Zhining, WANG Yi, LI Hongjuan, LI Hongbo, YU Jinghua, WANG Miaoshu, KANG Hongyan

  Food and Fermentation Industries. 2021, 47(19): 244-251. https://doi.org/10.13995/j.cnki.11-1802/ts.027033

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  Ten starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus were used to ferment drinking yogurt. The fingerprint was constructed by volatile flavor substances detected by HS-SPME and GC-MS. The results showed that the flavor components were composed with aldehydes, ketones, alcohols, esters, acids and hydrocarbons. The characteristic flavor substances were diacetyl, acetoin, acetaldehyde, 2-nonanone and so on. The analysis of relative retention time and relative peak area of the common peak, precision, repeatability and stability showed that the fingerprints were reliable. The similarity evaluated by the vectorial angle and the correlation coefficients were above 0.925 5, indicating that the samples used to construct the fingerprints have a good similarity with the standard fingerprints.
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  Determination of veterinary drug residues in fish by QuEChERS method with HPLC-MS/MS

  LIU Jinxi, WANG Tieliang, HU Jingzhi, YANG Yaqin, FENG Huihui, ZHONG Hongjian

  Food and Fermentation Industries. 2021, 47(19): 252-257. https://doi.org/10.13995/j.cnki.11-1802/ts.026319

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  A method was established for the determination of veterinary drugs (sulfonamides, quinolones, amide alcohols, imidazole nitrate, diazepam and malachite green) in fish by liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The samples were extracted with formic acid acetonitrile and Na₂EDTA-Mcllvaine buffer solution and then purified by C₁₈ and anhydrous MgSO₄. The residues were separated on a C₁₈ column (2.0 mm×100 mm×3 μm), the MS data was acquired in positive and negative multiple reaction monitoring (MRM) modes, and quantitated by the external standard method. With this approach, the linear relationship of the 25 veterinary drugs was good, and the linear correlation coefficients were greater than 0.99 in the range of 0.1-200 μg/L. The average recoveries at three spiked levels (2, 4 and 10μg/kg) were 71.8%-107% with relative standard deviations of 4.2%-9.2%. In actual work, for those positive fish samples, at the significance level of 0.05, there was no significant difference between the standard method and the method developed in this article.
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  Determination of albendazole and its metabolites residues in meat by UHPLC-MS/MS with QuEChERS extraction method

  HUANG Yongqiao, YANG Changbiao, MA Kai, MAO Minxia, JIAN Yinchi

  Food and Fermentation Industries. 2021, 47(19): 258-263. https://doi.org/10.13995/j.cnki.11-1802/ts.026666

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  A method for the rapid determination of albendazole and its metabolites (albendazole sulfone, albendazole sulfoxide, albendazole-2-amino sulfone) residues in meat by high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was developed. The samples were pretreated by acetonitrile and purified by QuEChERS reagent. The separation of albendazole and its metabolites residues was performed on an Agilent ZORBAX Eclipse Plus C₁₈ column, and determined in the positive MRM modes by MS/MS using the external standard method. The results showed that the albendazole and its metabolites had good linear relationships within their respective linear ranges (R²>0.998) with the limits of quantification (LOQs) 0.1-1 μg/kg. At the three spiked concentration levels of 0.1-10 μg/kg, the average recovery of the intra-batch (n=6) was 81.9%-109.8%, the average recovery of the inter-batch (n=3) was 81.8%-99.0%, and the relative standard deviation (RSD) was 1.8%-14.4%. The method developed here was simple, fast, accurate, sensitive, reproducible and stable. And the limit of quantitation (LODs) and LOQs lower than the conventional detection methods, and this method could be used for the qualitative and quantitative analysis of albendazole and its metabolite residues in meat.
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  Aroma analysis of different commercial peony seed oil by electronic nose and GC-MS

  YAN Jian, LAN Tian, WANG Jiaqi, BAO Shihan, WANG Yue, SUN Xiangyu, MA Tingting

  Food and Fermentation Industries. 2021, 47(19): 264-270. https://doi.org/10.13995/j.cnki.11-1802/ts.027969

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  To understand the dissimilarity of aroma characteristics and aroma substances of commercial peony seed oil, 10 peony seed oil with high sales in the market were selected as the research object in this study, and the aroma was analyzed by using electronic nose and gas chromatography-mass spectrometer(GC-MS). The results showed that there were significant differences in the aroma characteristics and aroma substances of the commercial peony seed oil. The volatile components in different peony seed oil products had roughly the same sensitivity as electronic nose sensors, but the response values were different. Combining with linear discriminant analysis(LDA), this method could quickly distinguish the overall aroma characteristics of different peony seed oil products. Based on GC-MS, 133 volatile compounds were detected in 10 commercial peony seed oil products. Their components and ratios in the samples were different which formed the unique aroma of each peony seed oil product. The relative odor activity value(ROAV)was used to analyze the 3 key flavor compounds and 5 modified flavor compounds which were the main substances that contributed to differences in the aroma of samples. Based on the PCA, different peony seed oil products could be roughly distinguished. This study provides a reference for the follow-up study of the flavor compounds of peony seed oil, the control and optimization of its aroma quality.
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  Combination of direct photometry and acidity control photometry to determine coexisting pigments in carbonated drinks

  JIANG Hong, PANG Xiangdong

  Food and Fermentation Industries. 2021, 47(19): 271-276. https://doi.org/10.13995/j.cnki.11-1802/ts.027006

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  Combining qualitative and quantitative methods, a simple absorption spectrometric method for the determination of coexisting pigments in several carbonated beverages—brilliant blue, tartrazine and sunset yellow was established. The direct method was to measure bright blue under the following conditions: maximum absorption wavelength was 628 nm and the apparent molar absorption coefficient (κ) was 1.20×10⁵ L/(mol·cm). The detection limit reached 0.018 mg/L, the linear range was 0.02-15.4 mg/L and the quantitative limit of beverages was 0.31 mg/kg. Moreover, the acidity control method was used to determine tartrazine and sunset yellow (bright blue didn't interfere). Under the condition of pH 3.50 Tris-HCl, brilliant green reacted with tartrazine and sunset yellow to form an ionic association complex. The maximum absorption wavelength of the tartrazine system was 426 nm, the κ was 2.59×10⁴ L/(mol·cm), the detection limit was 0.028 mg/L, the linear range was 0.03-13.4 mg/L, and the quantitative limit of beverage was 0.47 mg/kg. In addition, the maximum absorption wavelength of the sunset yellow system was 500 nm, the κ was 1.46×10⁴ L/(mol·cm), the detection limit was 0.030 mg/L, the linear range was 0.03-8.14 mg/L, and the quantitative limit of beverage was 0.51 mg/kg. This method developed here was simple and rapid for the determination of coexisting pigments in beverages—brilliant blue, tartrazine and sunset yellow, with satisfactory results.
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  Evaluation of nutrient components of different turnip germplasm resources

  MA Yidong, LI Xiaojuan, ZHAO Mengliang, ZHANG Haiwang, HAN Rui, ZHAO Jiaxing, ZHAO Feng, REN Yanjing

  Food and Fermentation Industries. 2021, 47(19): 277-287. https://doi.org/10.13995/j.cnki.11-1802/ts.027478

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  To excavate the exploitation utilization value of turnip resources, the water content, ascorbic acid content, antioxidant capacity, soluble protein, soluble sugar and crude fiber in four tissues (leaf, petiole, root peel and root) of 50 turnip germplasm resources were detected by trace method, visible spectrophotometry and acid-base digestion method. At the same time, correlation analysis, cluster analysis and membership function analysis were conducted. The results showed that there were significant differences in genetics and germplasm diversity in nutrient index of 50 turnip germplasm species. Compared with the common vegetable crops of the cruciferous family, the content of ascorbic acid and soluble protein of turnip were higher than control group, the content of the soluble sugar and water were same as control groups. And the content of crude fiber of turnip was generally lower than them. By the analysis of various nutritional indicators separately, T1 and IC0043 were special germplasm resources of the high ascorbic acid content and IC0040 was special germplasm resource of high antioxidant capacity in root. In addition, T17 was special germplasm resource of high soluble protein and W31 was special germplasm resources of high soluble sugar in root. However, W26 was special germplasm resources with high ascorbic acid in leaf. Further clustering analysis revealed that 50 species of turnip resources could be divided into 7 groups at the 5th genetic distance. The soluble protein and soluble sugar content of group VII were generally higher and the crude fiber content was lower than other groups. Thus, the integrated nutritional value was better than others. Comprehensive analysis of all detected components based on membership function revealed that the comprehensive nutrition index of T17, IC0039 and W31 was admirable. This study lays a good foundation for the breeding and processing of new turnip varieties in the future.
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  Application of artificial neural network in aquaculture

  JIANG Pengfei, ZHENG Jie, CHEN Yao, SUN Na, QI Libo, LI Deyang, LIN Songyi

  Food and Fermentation Industries. 2021, 47(19): 288-295. https://doi.org/10.13995/j.cnki.11-1802/ts.026742

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  Artificial neural networks as a kind of forecasting model,which has the non-linear information processing ability,are widely used in automation,medical treatment,economy,chemical industry and other fields.In this paper,we summarizes the application of artificial neural networks (ANN) in the aquatic products,including species identification,breeding environment explanation,breeding technology management.In addition,it mainly involves the quantitative monitoring of active ingredients such as protein,lipid,carbohydrate in aquatic products,and the quality of aquatic products is evaluated from the perspective of nutrition,safety and preservation.
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  Research progress on the effect of polyphenols on the structural and functional properties of myofibrillar protein

  LI Yali, XU Yujuan, XU Xinglian

  Food and Fermentation Industries. 2021, 47(19): 296-306. https://doi.org/10.13995/j.cnki.11-1802/ts.026950

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  Myofibrillar protein (MP) is the main protein in meat,which plays a decisive effect on the quality of meat products.However,it is easy to be oxidized in the process of processing and storage,which leads to the decline of product quality and adverse effects on nutrition and safety.Polyphenols are the secondary metabolites of complex phenols in plants.They have many physiological functions,such as anti-oxidation,anti-tumor and bacteriostasis.They can combine with proteins to form complexes,improving the structural and functional characteristics of the protein.Therefore,they can be widely used to inhibit oxidation of MP and delay the deterioration of meat quality.This paper reviews the types and mechanisms of interaction between polyphenols and MP,the influencing factors and the influence of their interaction on the structural and functional properties of MP,it also summarizes the shortcomings of the current research,and pointed out the key directions that can be further explored in the future,to enrich the theoretical framework of interaction between polyphenols and MP,and to provide a reference for expanding the application of polyphenols in food field and improve the structural and functional properties of the protein.
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  Research progress on extraction and utilization of rice bran protein

  ZHANG Qinqiu, QIN Wen, HU Xinjie

  Food and Fermentation Industries. 2021, 47(19): 307-313. https://doi.org/10.13995/j.cnki.11-1802/ts.026695

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  Rice bran is one of the main by-products in rice processing industry.Rice bran protein extracted from rice bran has important nutritional value and good food application value.It is a high-quality plant protein resource with great development potential.In this paper,the nutritional characteristics,functional characteristics,extraction methods and application of rice bran protein are reviewed,and the future development and application of rice bran protein are prospected,hoping to provide some reference information and direction for the production and processing of rice bran protein and its wide application in food.
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  Application progress of nano-materials sensitized electrochemical sensors in the detection of food bisphenols

  ZHANG Lingli, WU Qiaoling, LIU Feng, WU Yuangen, QIU Shuyi, TAO Han

  Food and Fermentation Industries. 2021, 47(19): 314-322. https://doi.org/10.13995/j.cnki.11-1802/ts.026569

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  Bisphenols (BPs) are one of the important raw materials for the production of food packaging and container materials polycarbonate. Studies have shown that bisphenols are also one of the endocrine disruptors that harm the human body and can migrate to food or drink through food contact materials, and it will cause the human body secretion disorder. To solve this problem, a nanostructured electrochemical platform composed of a variety of materials (for example, carbon nanomaterials, precious metal nanomaterials, metal-organic frameworks and other composite materials) has been proposed. Although significant progress has been made in this field, further efforts are still needed to develop advanced electrochemical sensors with the help of multifunctional nanomaterials and ensure the effective portability of the sensor. Then the existing electrochemical analysis technology was summarized to emphasize the importance of electrochemical sensing technology based on nanomaterials for the detection of bisphenols in food and food packaging. This article reviewed the latest progress of electrochemical sensing technology in the detection of food bisphenols and looks forward to its development trend.
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  Progress of food fraud abroad and its enlightenments to China

  DONG Mingyue, LI Yuanzhao, YANG Xue, ZHANG Jiabing WANG Jun

  Food and Fermentation Industries. 2021, 47(19): 323-330. https://doi.org/10.13995/j.cnki.11-1802/ts.026613

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  Food adulteration and fraud have attracted increasing attention in the world.Countries represented by Europe and the United States have launched a series of researches on food adulteration and fraud.This article studies the current domestic and foreign food fraud from the construction of the food fraud basic database,the establishment of food fraud prevention system,and the promulgated laws and regulations.The current research status of food fraud is sorted out and summarized,and the countermeasures against adulteration and food fraud driven by the economy in Europe,America and China are compared,to provide some suggestions for solving the current food safety fraud problem in our country.
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  Exploration on teaching reform of food major course integrating practical experience,ideological and political elements

  ZHANG Bobo, HUANG Yueying, WANG Shuqi

  Food and Fermentation Industries. 2021, 47(19): 331-336. https://doi.org/10.13995/j.cnki.11-1802/ts.028360

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  Under the rapid development of food industry,the teaching reform of food major courses in universities should be carried out immediately.The problems in traditional teaching,such as emphasizing theory over practice,emphasizing professional knowledge over ideological and political education,need to be solved urgently.For students of engineering disciplines,like food major,the application talents are required nowadays.At the same time,as an industry related to people's livelihood,a series of food safety incidents in recent years have made some consumers worried about the quality of food in China.In order to restore consumers' confidence in China's food safety,food practitioners need to take responsibility,operate conscientiously,and be responsible for the health of consumers.Therefore,it is necessary to increase the integration of practice and ideological and political elements in education of food course in colleges and universities.This paper mainly takes two courses,Fermented Food Technology and Food Sensory Evaluation,as examples to explore the application of some teaching reform methods in food specialty courses,so as to provide useful references for the teaching reform of other courses.