25 October 2021, Volume 47 Issue 20

    

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  Cloning, expression and characterization of L-rhamnulose kinase from Shigella flexneri

  FENG Linxue, CHEN Zhou, WANG Yasen, FENG Kang, XU Xiangyang, LI Zijie, NAKANISHI Hideki, GAO Xiaodong

  Food and Fermentation Industries. 2021, 47(20): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.026871

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  D-Allulose is a kind of rare sugars with health care function and its production is mainly catalyzed by DPE (D-Psicose 3-epimerase) which can convert D-fructose to D-allulose. However, the conversion rate of this reaction is only about 30%. One method to improve the conversion rate is a phosphorylation-dephosphorylation cascade reaction based on L-rhamnulose kinase (RhaB). Up to now, the research about RhaB has been rarely reported. In this study, a gene encoding RhaB from Shigella flexneri 2a str. 301 was cloned into pET28a and expressed in Escherichia coli BL21(DE3). To enhance the activity of RhaB, we constructed a mutant strain RhaB^E437Q. As a consequence, the activity was increased by 10 times and most of the inclusion body proteins became soluble. The purified recombinant RhaB^E437Q had the maximum activity at 40 ℃, pH 8.5 and Mn²⁺, and was identified as a monomer with a molecular weight of 54 kDa. It could only catalyse sugars with the structure of R configuration of C-3. At last, we docked D-allulose into RhaB^E437Q and performed a preliminary research on its catalytic mechanism.
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  Factors affecting the selection of Saccharomyces cerevisiae with alcoholic fermentation related phenotypes via microtiter plates

  YU Hongfei, JIANG Jiao, DONG Qinan, HUANG Rong, SHANG Hua, YE Dongqing, LIU Yanlin

  Food and Fermentation Industries. 2021, 47(20): 8-14. https://doi.org/10.13995/j.cnki.11-1802/ts.026851

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  Microtiter plate (MTP) based high through-put screening of Saccharomyces cerevisiae is the most preferred alternative to traditional conical flask static screening, since MTP method is easy operating, consumables saving, and of high efficiency. However, due to the small culture volume, application of MTP to screen yeast isolates can be easily affected by many factors. Thus, evaluation of MTP configuration is a necessity to allow more accurate yeast selection. In this study, multiple S. cerevisiae strains with varied fermentation characteristics, liquid volumes, and sealing membranes were used to assess their impact on yeast selection. Results showed that coating membrane was the most important factor affecting the screening results. Compared with strain specificity, coating membrane and liquid volume had more significant impacts on residual sugar and the yield of ethanol, glycerol, and principal organic acids. No significant differences were observed in yeast metabolites between Erlenmeyer flask ferments and 2 mL ferments in 24-well plates sealed with unbreathable membranes. This indicated that MTP method had great potential to replace conical flask static screening of S. cerevisiae strains with certain alcoholic fermentation related phenotypes.
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  High-level production of Streptomyces griseus trypsin by recombinant Pichia pastoris using a combined strategy

  PENG Wenjian, ZHANG Juan, LIU Song

  Food and Fermentation Industries. 2021, 47(20): 15-21. https://doi.org/10.13995/j.cnki.11-1802/ts.027258

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  Trypsin is an important industrial enzyme, which is widely used in leather bating, food processing and medicine. The production of Streptomyces griseus trypsin (SGT) by recombinant Pichia pastoris was enhanced by strain modification and optimization of fermentation conditions. Firstly, the effects of four chaperones (Cne1, Bmh2, Ssa4 and Vhb) and two transcription factors (Yap1 and Aft1) on the expression of SGT in P. pastoris GS115 were analyzed. The results of shake flask fermentation showed that when co-expressing with transcription factor Aft1, the SGT activity was 19.71% higher than that of the control strain, reaching 217.30 U/mL. The co-expression of other transcription factors or chaperones reduced SGT production. Secondly, the optimal growth pH and induction pH of PP-SGTm/Aft1 were 5.5 and 6.5, respectively. Finally, the ratio of methanol-sorbitol in 5 L fermentation was optimized. When the ratio of methanol to sorbitol was 20∶0.5, the activity of SGT reached 2 667.24 U/mL (144 h), which was 20.1% higher than that of adding methanol only. The results will provide important basic data for industrial fermentation of SGT.
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  Effect of microbial composition in wheat raw material on the flavor of high-temperature Daqu

  HUANG Yu, YANG Fan, LI Jianghua, YANG Yubo, DU Guocheng, WANG Li, LIU Yanfeng

  Food and Fermentation Industries. 2021, 47(20): 22-29. https://doi.org/10.13995/j.cnki.11-1802/ts.026854

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  Daqu plays a vital role in the brewing of Chinese Baijiu and is made from unsterilized raw materials, primarily wheat. To understand the effect of microbial composition on the flavor compounds of Daqu and guide the selection of raw materials for Daqu-making, we investigated the differences in microbial community of 21 wheat samples from different areas of five provinces in China using 16S rDNA full-length sequencing and internal transcribed spacer sequencing. The cluster analysis of the microbial flora of wheat samples showed that there were differences in the microbial composition of wheat samples from different producing areas. Then Daqu was prepared by simulated solid-state fermentation, and the flavor substances of Daqu were analyzed by HS-SPME-GC-MS. The results showed that the dominant bacteria were Pantoea, Pseudomonas and Massilia, and the dominant fungi were Alternaria, Epicoccum and Cladosporium. Tetramethylpyrazine and 2,3-butanediol were the main flavor compounds in simulated Daqu. The microbial composition of wheat samples was closely related to the flavor composition of Daqu. This study may of value for guiding wheat selection for Daqu preparation to maintain the consistency of flavor compound composition, and exploring the relationship and regularity between wheat raw material microorganisms and Daqu flavor.
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  Effect of exogenous amino acids on the rejuvenation of degraded strains of Volvariella volvacea

  KONG Zixuan, WANG Qiaoli, CHENG Zhihong, YUN Jianmin, ZHANG Wenwei, ZHAO Fengyun

  Food and Fermentation Industries. 2021, 47(20): 30-36. https://doi.org/10.13995/j.cnki.11-1802/ts.026788

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  Amino acid is the basic unit of protein, which is closely related to life activities. In this study, 20 kinds of amino acids were added to the culture medium to rejuvenate the degenerative strains of Volvariella volvacea. Serine, Planine, Valine, Leucine and Proline had good rejuvenation effect, and further study was carried out. The results showed that after adding 5 kinds of amino acids, the growth rate and biomass of V. volvacea strain D1-D3 were increased, the contents of polysaccharides, proteins, flavonoids and polyphenols were increased, the accumulation of reactive oxygen species was effectively inhibited and the activity of antioxidant enzymes was improved; the rejuvenation effect was Ser > Ala > Val > Leu > Pro. Compared with the control group, the mycelial growth rate and biomass of D3 were increased by 7% and 10%, respectively, and the contents of polysaccharides, proteins, flavonoids and polyphenols increased 17%, 40%, 3%, 14%, respectively. The contents of ·O^-₂, H₂O₂ decreased by 22% and 37%, while the activities of peroxidase, superoxide dismutase, catalase and glutathione peroxidase increased by 46%, 60%, 167% and 92%, respectively. The results showed that the mycelial characteristics of degenerative strains of V. volvacea could be effectively rejuvenated by adding Ser into the medium. This study provides theoretical basis and technical support for the rejuvenation of V. volvacea and other edible fungi.
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  The microbial and nutritional composition of sour porridge from Fusui, Guangxi

  REN Yuting, CHEN Chunli, ZHU Yongliang, GUO Haoxiang, CHEN Zhongjun, SUN Ziyu, Mandlaa

  Food and Fermentation Industries. 2021, 47(20): 37-43. https://doi.org/10.13995/j.cnki.11-1802/ts.026304

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  In this study, the microbial and nutritional components of sour porridge from Fusui of Guangxi were analyzed by high-throughput sequencing and physicochemical detection techniques. The results showed that the dominant bacteria genus in the sour porridge of Fusui were Lactobacillus, Acetobacter, Bacillus and Leuconostoc, the dominant fungi were Pichia, Saccharomyces and Dekkera. In addition, sour porridge of Fusui contained protein, fat, vitamins and free amino acids, and was rich in vitamins and free amino acids. The bacteria functional prediction showed that there were bacteria involved in the transport and metabolism of amino acid and coenzyme. The results will lay a foundation for further research on Fusui sour porridge in Guangxi.
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  Protective effects of plant fermentation extracts on alcohol liver injury in mice

  LIU Chunhua, ZHANG Yifan, WANG Pu, LI Xiang, LIANG Yan

  Food and Fermentation Industries. 2021, 47(20): 44-51. https://doi.org/10.13995/j.cnki.11-1802/ts.026454

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  Protective effects of plant fermentation extracts (PFE) against alcohol-induced liver injury in mice was investigated. Male C57BL/6 mice were randomly divided into four groups. The normal control group and the model group were given distilled water per day, and the PFE low and high dose groups were given the corresponding PFE (1.25 or 5.00 mL/kg·BW). After 1 h, all groups were given 56 %vol liquor (10 mL/kg·BW) except the normal control group. The serum liver function indexes, cytokine levels, key enzyme activities of hepatic ethanol metabolism, antioxidant indexes and mRNA expression levels of related genes were detected, and the pathological changes of liver tissues were observed. PFE administration with ethanol resulted in prevention of ethanol-induced hepatotoxicity due to reductions of serum aspartate aminotransferase (AST) and alanine transaminase (ALT) levels in mice treated with PFE for 8, 10,12 weeks. Results of hematoxylin-eosin staining showed that administration of PFE significantly alleviated alcohol-induced hepatocellular lesions in mice. Alcohol-induced upregulation of alcohol dehydrogenase (ADH), aldehyde dehydrogenase (ALDH) activity and downregulation of recombinant cytochrome P450 2E1 (Cyp2e1) mRNA expression in liver tissue were dramatically inhibited by PFE treatment. Mice treated with PFE showed increased hepatic antioxidant system with normal activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and total antioxidant capacity (T-AOC), and reduced formation of malondialdehyde (MDA) in liver. Furthermore, PFE treatment also significantly inhibited the alcohol-induced inflammatory by increasing the hepatic interleukin-6 (Il6) mRNA expression and serum interleukin-1β (IL-1β) level, and the alcohol-induced increase of signal transducer and activator of transcription 3 (Stat3) mRNA expression. This study showed that PFE exerted hepatoprotective effects against alcohol-induced hepatic injury by mediating ethanol metabolism, oxidation and inflammation.
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  Protective effect of Rhizoma dioscoreae polysaccharides on oxidative damage induced by acrylamide in macrophages

  WANG Jing, HAN Ying, LIAN Junyi, SUN Yujiao, LIU Huan, CHEN Xuefeng

  Food and Fermentation Industries. 2021, 47(20): 52-59. https://doi.org/10.13995/j.cnki.11-1802/ts.026986

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  The aim of this study was to investigate the protective effect of Rhizoma dioscoreae polysaccharides on acrylamide (AM)-induced oxidative damage in mouse macrophages. AM-induced macrophage (RAW264.7) injury was first established, and Rhizoma dioscoreae polysaccharides were used to protect it. The effects of Rhizoma dioscoreae polysaccharides on cell proliferation, phagocytic activity and oxidative stress were detected. Additionally, the oxidative models were applied to evaluate the protective effect of yam polysaccharides on biological macromolecules (protein, lipid, DNA). The results showed that different concentrations of polysaccharides had no significant effect on cell proliferation, compared with the normal control group. Compared with the induction (AM) group, Rhizoma dioscoreae polysaccharides could significantly promote cell growth and improve phagocytic activity. Polysaccharide pretreatment could effectively inhibit the production of ROS, reduce the accumulation of MDA and enhance the activity of SOD. In addition, Rhizoma dioscoreae polysaccharides also exerted a good protective effect on biological macromolecules. Rhizoma dioscoreae polysaccharides could effectively protect macrophages from AM-induced oxidative damage by improving cell antioxidant capacity, inhibiting cell oxidative stress and macro-molecule oxidation. This study provides a theoretical basis for controlling the toxicity of acrylamide and for the potential development and utilization of Rhizoma dioscoreae polysaccharides.
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  Chemical constituents and antimicrobial activity of essential oil from Sabina przewalskii Kom.

  LI Binshan, QIAO Caihong, ZHANG Zhong, BI Yang, LIANG Wei, ZHU Yatong, LI Zihe

  Food and Fermentation Industries. 2021, 47(20): 60-67. https://doi.org/10.13995/j.cnki.11-1802/ts.027007

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  Plant essential oil is considered as a good potential substitute in antibacteria field since it has many superior characteristics. Due to rich essential oil content, Cupressaceae plant had aroused wide attention. In the present study, the essential oil of Sabina przewalskii Kom. was extracted by hydro-distillation, and its components were analysed by gas chromatography-mass spectrometry. The antibacterial activity of S. przewalskii essential oil was studied by filter paper fumigation, minimum inhibitory concentration (MIC) method and minimum bactericidal /fungicidal concentration method(MBC/MFC). The results showed that the yield of S. przewalskii essential oil was 2.83%. Forty-seven chemical constituents were identified in the essential oil, among which 4(10)-arborvitae (19.59%), α-juniperol (11.81%), (-)-4- terpineol (10.90%), and γ-terpineol (5.55%), citronellol (5.06%), terpinolene (3.58%), myrcene (3.705%), D-limonene (3.34%) were the most abundant compounds. The antimicrobial activity of S. przewalskii essential oil had significant concentration-dependent on four spoilage fungi of fruit and vegetables. The MIC of the essential oil on both Penicillium expansum and Fusarium sulphureum was 0.875 μL/mL, and the MFC on both fungi was 1 μL/mL. The MIC of the essential oil on both Alternaria alternata and Trichosporon roseum was 1.125 μL/mL, and the MFC was 1.25 μL/mL. The MIC of the essential oil on Staphylococcus aureus and Bacillus subtilis was 2.34 μL/mL, and the MBC was 4.68 μL/mL. The MIC of the essential oil on Alcaligenes faecalis and Escherichia coli was 4.68 μL/mL, and the MBC was 9.36 and 4.68 μL/mL, respectively. This study showed that S. przewalskii had a high content of essential oil, which had good inhibitory activity on fungi and bacteria. It provides a basis for S. przewalskii development and utilization.
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  Effects of different protease-producing lactic acid bacteria on the oxidation of air-dried beef protein

  LIU Shilin, LI Yuhui, WANG Jungang, LU Shiling, LI Xiaonan, LI Ruiting, YUE Jianping

  Food and Fermentation Industries. 2021, 47(20): 68-74. https://doi.org/10.13995/j.cnki.11-1802/ts.026948

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  In order to determine the effect of protease-producing lactic acid bacteria(LAB) on the protein oxidation in air-dried beef, three LAB strains with high protease-producing ability were inoculated, namely Lactococcus lactis (S-1), Lactococcus gracilis (S-2) and Pediococcus pentosaceus (S-3). The chemical method and Raman spectroscopy were used to analyze the molecular structure of beef myofibrin during the preparation of dried meat. The results showed that the content of ionic bond and hydrogen bond in beef protein decreased significantly(P＜0.05), while the hydrophobic interaction and disulfide bond content increased significantly(P＜0.05). Compared with the control group, carbonyl and surface hydrophobicity in protein of S-1 group were significantly decreased (P＜0.05), the content of sulfhydryl group in S-2 group increased significantly(P＜0.05). Furthermore, the addition of protease-producing LAB significantly reduced the β-sheet content of myofibril protein (P＜0.05). Therefore, LAB proteases can significantly change the chemical action of beef protein and the structure of myofibrin, and Lactococcus lactide(S-1) has the potential to be an antioxidant starter in air-dried beef.
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  Effect of fruit mulberry tea on intestinal microbiota of type 2 diabetic mice based on high-throughput sequencing

  WEI Jianmin, YANG Hualian, CHEN Li, LU Hongmei, SHI Qingdie, ZHANG Xiangrui, TU Qing

  Food and Fermentation Industries. 2021, 47(20): 75-82. https://doi.org/10.13995/j.cnki.11-1802/ts.026261

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  In order to study the regulatory effect of fruit mulberry tea on intestinal microbiota in type 2 diabetes mice model, high-fat diet combined with streptozotocin was used to induce the type 2 diabetic mice model. The feces of mice from different groups were collected to analyze the changes in the microbiota using high-throughput sequencing. The results showed that the occurrence of type 2 diabetes could lead to the imbalance of intestinal microbiota in mice, among which the diversity of intestinal microbiota in the control group was the lowest, the relative abundance of some beneficial bacteria was decreased, and the relative abundance of harmful bacteria was increased. In contrast, fruit mulberry tea powder dose group (GDm group) and fruit mulberry tea extract dose group (GDh group) significantly increased the relative abundance of Muribaculaceae_unclassified, Akkermansia, Lachnospiraceae and other beneficial bacteria, enriching the diversity of bacteria. The intestinal microbiota of the GDm group was the closest to that of the normal control group, and the regulation effect was the most significant. This research proves that fruit mulberry tea can effectively regulate the structure and abundance of intestinal microbiota in type 2 diabetes model mice, promote the benign development of intestinal microbiota, providing theoretical basis for the development of fruit mulberry hypoglycemic health products.
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  Dynamic analysis of microbial population and physicochemical properties during traditional fermentation of “herb Daqu starter” for Baoning vinegar

  YAN Weiwei, HUANG Jing, XIAO Lei, WANG Ming, YUAN Shuo, LI Jianlong, LIU Aiping, AO Xiaolin, LIU Shuliang, CHEN Rong, DU Dazhao

  Food and Fermentation Industries. 2021, 47(20): 83-89. https://doi.org/10.13995/j.cnki.11-1802/ts.026214

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  In order to explore the dynamic changes of microorganisms and physicochemical properties of different layers in the fermentation of Baoning vinegar using “herb Daqu starter”, the physicochemical indicators, biochemical performance and the number of key microorganisms were analyzed. The Daqu was classified as mesothermal type according to the maximum temperature of 55 ℃. The total viable counts increased rapidly and then decreased in the early stage of fermentation, subsequently the number recovered to a stable state, the number of Bacillus continued to increase in the late stage of fermentation. The total viable count in the epidermis was generally higher than that of the center. There was no significant difference in the changing trend of physicochemical indexes of Daqu in different layers. The moisture content, starch and reducing sugar content generally reduced, and the pH value rose back to 7.0 after a decrease first. The liquefaction and esterification abilities of all samples showed a fluctuating upward trend, while the liquefaction ability of epidermis sample decreased at the end of fermentation. The saccharification ability of epidermis sample increased first and then decreased to 1 017 mg/(g·h), while that of the center sample decreased to 107.11 mg/(g·h). Correlation analysis showed that temperature and moisture significantly affected the number of microorganisms in vinegar Daqu, and the number of molds and yeasts, Bacillus were significantly related to the saccharification and liquefaction abilities of vinegar Daqu, respectively.
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  Impacts of ribose-induced glycosylation on functional property and antioxidant activity of porcine myofibrillar protein

  XIE Siyi, FU Yu, WU Wei

  Food and Fermentation Industries. 2021, 47(20): 90-96. https://doi.org/10.13995/j.cnki.11-1802/ts.026306

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  Ribose-induced glycosylation was employed to modify pork myofibrillar protein (MP). The impacts of glycosylation on the functional property and antioxidant activity of the modified products were investigated. MP and ribose (10 mg/mL) were heated at 85 ℃ for 0, 1, 3, 6 and 24 h, respectively in order to study the impacts of reaction time on glycosylation degree, emulsifying activity, solubility, emulsifying stability and antioxidant activity (scavenging activities of DPPH, hydroxyl and superoxide anion radicals) of MP. The results showed that MP glycosylation products were constantly formed with the extension of reaction time. SDS-PAGE analysis indicated that the molecular weight of MP glycosylation products significantly increased, however, the long-time glycosylation might cause the partial degradation of MP subunits. Moreover, the solubility, emulsifying activity and stability of MP were improved by the short-time treatment, but the emulsifying property decreased due to the long-time reaction. In addition, glycosylation significantly increased the antioxidant activity of MP, and the antioxidant activity increased with the extension of reaction time. Therefore, a certain degree of ribose-induced glycosylation can improve the functional property and antioxidant activity of MP.
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  Research on freeze-drying key technology and quality evaluation of Guire2 black tea

  YANG Jingyang, LUO Lianfeng, LUO Yanfei, CHEN Yuanquan, LI Ziping, FENG Hongyu, QIN Hongyu, WEI Jinjian

  Food and Fermentation Industries. 2021, 47(20): 97-104. https://doi.org/10.13995/j.cnki.11-1802/ts.025206

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  The aim of this study was to identify and analyze the difference in aroma components and contents of freeze-dried and hot-air-dried Guire2 black tea, and explore the influence of key processing parameters of freeze-dried black tea on quality. The aroma components extracted with solid phase microextraction (SPME) were identified by gas chromatography-mass spectrometry (GC-MS). And odor activity value (OAV) was used to evaluate the contribution of aroma components and determine the key flavor components. Combined with sensory evaluation, aroma evaluation and inclusion difference analysis, Guire2 black tea was evaluated comprehensively. A total of 37 aroma components were identified, which including a relatively high content of caffeine, linalool, methyl salicylate, phenyl ethanol and benzyl alcohol. Linalool was the key flavor component (OAV>1), and 2-methyl-butaldehyde, iso-butaldehyde, geraniol, phenylacetaldehyde, dimethyl sulfide, and methyl salicylate were the modified flavor components (0.1<OAV<1). Moreover, the freezing-drying treatment could retain the water extract, tea polyphenols, catechin and other contents of black tea to a large extent, and was superior to the hot-air drying treatment in appearance, liquor color and brewing simplicity, but slightly inferior in aroma evaluation and cost-saving. GC-MS combined with OAV could realize the identification and evaluation of black tea aroma. The comprehensive evaluation of hot-air-drying plus aroma-improving black tea (HD2) was the best. In this study, a freeze-drying plus aroma-improving process (FD4) solved the problem of the heavy grass flavor of the freeze-dried black tea and had advantages in appearance, brewing simplicity and retention of the contained nutrients, which can be used in the processing of characteristic black tea.
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  Effects of lophatherum gracile salt on lipopolysaccharide-induced inflammation in RAW264.7 cells and hepatocyte proliferation

  JI Hongfu, ZHAO Wenwen, WANG Danhong, ZHENG Wenhao, XIAO Zhuqian, DAI Jing, WANG Yongjiang, MAO Jianwei

  Food and Fermentation Industries. 2021, 47(20): 105-113. https://doi.org/10.13995/j.cnki.11-1802/ts.026670

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  To explore the inhibitory effect of lophatherum gracile salt on LPS induced RAW264.7 cell inflammation and hepatocyte growth, lophatherum gracile salt was firstly prepared using the bamboo salt preparation process. Then the physicochemical properties of crude sea salts, refined sea salt, traditional bamboo salt and lophatherum gracile salt, such as pH and mineral element content, were analyzed. And the inhibitory effect of inflammation and its influence on different hepatocyte growth were explored. The results showed that the salt solution of lophatherum gracile salt was alkaline, which riches in mineral elements. It could significantly enhance the phagocytic capacity of RAW264.7 cells and inhibit the release of NO. Moreover, it also reduced the secretion of TNF-α and IL-1β and inhibited the proliferation of HepG2 hepatoma cells. The total apoptosis rate of HepG2 cells induced by lophatherum gracile salt [(45.85±2.93)%] was higher than that of traditional bamboo salt [(38.89±2.56)%], crude sea salt [(31.78±4.18)%] and refined sea salt [(29.63±1.89)%]. At the same concentration, there was no significant difference between the apoptosis rate of normal hepatocytes [(16.98±2.84)%] and that of bamboo salt [(15.21±3.10)%], which was significantly lower than that of crude sea salt [(22.35±2.24)%] and refined sea salt [(19.35±3.12)%]. Its protective effect on normal hepatocytes was stronger than that of crude sea salt and refined sea salt.
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  Characterization of collagen from fresh and salted tripe

  ZHAO Luan, XIA Yangyi, WANG Liyu, WU Jia

  Food and Fermentation Industries. 2021, 47(20): 114-119. https://doi.org/10.13995/j.cnki.11-1802/ts.026755

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  The enzyme-soluble collagen was extracted from the raw materials of fresh and salted tripe. The structure of tripe collagen was characterized by SDS-PAGE gel electrophoresis, ultraviolet spectrum (UV), amino acid analyzer, fluorescence spectrum, Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy(SEM). The results showed that the collagen in tripe was mainly composed of type I collagenous protein, and the collagen from fresh and salted tripe was different, the fresh collagen retained a more complete triple helix structure. Compared with fresh tripe, salted tripe of collagen mass of fraction of glycine content fell by 8.68% the maximum absorption wavelength of the ultraviolet spectrum was red shifted by 2 nm, the absorption peak intensity increased. Moreover, the maximum emission wavelength of fluorescence spectrum was blue shifted by 2 nm, and the absorption peak intensity decreased. The absorption peaks in the A, B, I, II and III regions of the amides were blue shifted, the content of β-fold decreased, and the contents of irregular curl, α-helix and β-rotation increased. The microstructure revealed that the folding structure was reduced and the number of pores was increased. Meanwhile, the crushing effect was obvious and the disorder degree was increased.
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  Antioxidant and antibacterial activities of collagen peptide chelated zinc from tilapia scales

  GUO Honghui, CHEN Hui, ZHAO Xue, FANG Hua, HONG Zhuan

  Food and Fermentation Industries. 2021, 47(20): 120-125. https://doi.org/10.13995/j.cnki.11-1802/ts.026675

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  Collagen peptide and collagen peptide chelated zinc were prepared from tilapia scales and evaluated in terms of their in vitro antioxidant and antibacterial activities. The matrix assisted laser desorption ionization time-of-flight mass spectra confirmed the generation of collagen peptide chelated zinc. Amino acid analysis indicated that the collagen peptide was rich in hydroxyproline, glycine and aspartic acid. After chelation with zinc ions, the amino acid composition and proportion were significantly changed. Especially, the proportion of aspartic acid and glutamic acid in total amino acids increased from 19.72% and 8.79% to 22.73% and 9.71%, respectively. In vitro antioxidant results showed that the IC₅₀ values of collagen peptide chelated zinc were 3.69 and 6.59 g/L for DPPH and ·OH free radical scavenging ability, respectively. Furthermore, collagen peptide chelated zinc displayed strong ferric iron reducing power. The antioxidant activity of collagen peptide chelated zinc was superior to that of collagen peptide. Although collagen peptide from tilapia scales showed no antibacterial activity, collagen peptide chelated zinc exhibited significant antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Candida albicans. Therefore, collagen peptide chelated zinc from tilapia scales could be used as a potential antioxidant and antibacterial agent.
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  Analysis of bacterial diversity and functional prediction of sour meat in Cili and Guzhang regions

  WANG Ziyuan, SONG Tingyu, SHAO Yijun, LING Xia, HOU Qiangchuan, GUO Zhuang

  Food and Fermentation Industries. 2021, 47(20): 126-132. https://doi.org/10.13995/j.cnki.11-1802/ts.026313

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  In this study, Illumina MiSeq high-throughput sequencing technology was used to analyzed the bacterial diversity of sour meat in Cili and Guzhang regions. The results showed that the dominant bacteria genus of sour meat in Cili region were Lactobacillus and Staphylococcus, with an average relative content of 40.23% and 44.35%, respectively. The dominant bacteria of sour meat in Guzhang region were Lactobacillus and Weissella, and the average relative content was 62.61% and 22.79%, respectively. Multivariate statistical analysis showed that the bacterial community structure of sour meat in the two regions was significantly different. Mann-Whitney test showed that the chao1 and Shannon index of bacterial communities in sour meat from Cili region were significantly lower (P < 0.05), and the content of Lactococcus was significantly lower (P < 0.05). The phenotype prediction results showed that the content of anaerobic bacteria in sour meat from Cili region was significantly lower (P < 0.05), while the content of facultative anaerobic bacteria was significantly higher (P < 0.01).The predicted gene function results of PICRUSt showed that the bacterial groups in sour meat were highly expressed in the functions of "amino acid transport and metabolism", "carbohydrate transport and metabolism" and "translation, ribosome structure and biogenesis". Therefore, the bacterial groups in sour meat were mainly composed of lactic acid bacteria and Staphylococcus, and there were some differences in the microbial diversity of sour meat in different regions.
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  Effects of in vitro simulated digestion on polyphenol, flavonoid anthocyanin and synergistic antioxidant activity of composite black rice porridge

  ZHU Renwei, DUN Huiyu, LIU Ting, LU Jun

  Food and Fermentation Industries. 2021, 47(20): 133-140. https://doi.org/10.13995/j.cnki.11-1802/ts.027008

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  This study adopts in vitro simulated digestion method to prepare the porridge of black rice, rye, black beans, brown rice, red rice and their composite porridge with different proportions of these materials, and determine the content of polyphenols, flavonoids, anthocyanins and DPPH radical scavenging capacity, and the synergistic antioxidant activity as well. The results showed that after simulated digestion in vitro, the contents of polyphenols and flavonoids in five kinds of single ingredients and four kinds of composite porridge were all significantly increased, but the content of anthocyanin was decreased. The DPPH radical scavenging ability was significantly increased, especially for the ratio of black rice and rye porridge was 3∶1 shown the highest antioxidant activity with IC₅₀ values of 0.48 mg/mL. Two ingredients in the distribution of rice porridge interaction results showed that after simulated digestion treatment, the three composite porridge included black rice and purple rice, black rice and rye, black rice and red rice in the ratio of 3∶1 all showed a good synergistic antioxidant effect. However, the porridge of all proportions of black rice and black bean whatever simulated digestion or not exhibit antagonism effect. The study results provide a reference for the development and utilization of colored rice porridge.
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  Improving the storage stability of D-psicose 3-epimerase by stabilizers

  WANG Yifan, LIU Zhanzhi, WU Jing

  Food and Fermentation Industries. 2021, 47(20): 141-145. https://doi.org/10.13995/j.cnki.11-1802/ts.027045

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  The isomerization of D-fructose by D-psicose 3-epimerase (DPE) is the most economical and environmentally friendly way to prepare D-psicose. However, the poor storage stability of DPE limits its industrial application. Clostridium cellulolyticum DPE (CcDPE) was used as the research object to find a green, efficient, low-cost storage stabilizer that does not affect the subsequent enzymatic reaction. The effects of stabilizers such as carbohydrate, metal ions and polyols on the storage effect of CcDPE and the subsequent enzymatic reaction were investigated. First, single factor experiment was carried out, and then the two most suitable stabilizers were compounded. The results showed that glycerol and Co²⁺ could significantly improve the storage stability of CcDPE crude enzyme solution, and did not have a negative impact on the subsequent enzymatic conversion reaction. At 25 ℃, 1 mmol/L Co²⁺ could prolong the half-life of crude enzyme from 4.5 d to 46 d. 30% glycerol could prolong the half-life to 33 d; the combination of 20% glycerol and 0.5 mmol/L Co²⁺ could prolong the half-life to 80 d. The results provide technical support for further industrial application of CcDPE.
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  Effect of pectin-rosemary essential oil composite film cooperating with ice temperature storage in beef preservation

  LI Weizheng, YANG Lihua, HAN Ling, YU Qunli, GUO Zonglin, LIN Juan, ZHANG Wei

  Food and Fermentation Industries. 2021, 47(20): 146-151. https://doi.org/10.13995/j.cnki.11-1802/ts.026382

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  By preparing pectin-rosemary essential oil composite films, the effect of its synergistic ice-temperature storage on the preservation effect and shelf life of beef was explored. The pH, color, total bacteria, thiobarbituric acid reactive substances(TBARS), total volatile base nitrogen(TVB-N) and sensory score of beef were determined under 4 different storage conditions: ice temperature storage (-1.3 ℃, ITS); ice temperature storage & 1.5% composite film (1.5% ICF); ice temperature storage & 2.0% Composite film (2.0% ICF); ice temperature storage & 2.5% composite film (2.5% ICF). The results showed that the pectin-rosemary essential oil composite film combined with ice temperature storage significantly slowed down the increasing of pH, color, total bacteria, TBARS, TVB-N during the storage of beef than ice temperature storage (P<0.05), and 1.5% ICF had the best effect on the comprehensive preservation of beef. Meanwhile the sensory score was the highest at each measurement time point, which could prolong the shelf life to 24 days. Therefore, combing the pectin-rosemary essential oil composite film with ice temperature storage can effectively delay the quality deterioration and extend the shelf life of beef.
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  The effect of curcumin combined with piperine on quality of salmon (Salmo salar) in cold chain logistics

  YU Yingjie, LIN Ting, YANG Shengping, QIU Weiqiang, XIE Jing, QIAN Yunfang

  Food and Fermentation Industries. 2021, 47(20): 152-160. https://doi.org/10.13995/j.cnki.11-1802/ts.026357

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  In order to investigate the effects of curcumin and piperine on salmon (Salmo salar) quality during cold chain logistics transportation, physiochemical indicators (hardness, springiness, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBA), free amino acids), microbial indicators (total mesophilic bacteria count, total psychrotrophic bacteria count, H₂S-producing bacteria count, Pseudomonas count and lactic acid bacteria count) were measured in this study. The confocal laser scanning microscope (CLSM) and low-field nuclear magnetic resonance (LF-NMR) were used to study the spread mode of bacteria and water migration of salmon fillets. The results showed that the total mesophilic bacteria count in the untreated control sample reached 7.80 lgCFU/g after storage for 7 d, while the curcumin combined piperine treatment group only reached 6.96 lgCFU/g. The CLSM image also showed that the composite preservative could inhibit the growth of microorganisms in the salmon sample, and the decrease of texture and WHC were also been inhibited during storage. Moreover, the results of LF-NMR revealed that the two preservatives could maintain the freshness of salmon samples, and the effect of composite preservative was the best which including 0.5 mg/mL curcumin + 0.5 mg/mL piperine.
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  Effects of Shewanella putrefaciens on the melanosis and quality deterioration of Pacific white shrimp (Litopenaeus vannamei)

  LIN Ting, YANG Shengping, YU Jiayi, XIE Jing, QIAN Yunfang

  Food and Fermentation Industries. 2021, 47(20): 161-167. https://doi.org/10.13995/j.cnki.11-1802/ts.026489

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  To investigate the effect of Shewanella putrefaciens on the melanosis and quality of Pacific white shrimp (Litopenaeus vannamei) during cold storage, the fresh shrimp samples were sterilized by Proclin-300, inoculated with S. putrefaciens QY38 (isolated from spoiled shrimp), and stored at 4 ℃. The uninoculated treatment and 4-hexylresorcinol (4-HR) treatment were used as controls. The color, texture, total volatile basic nitrogen (TVB-N), polyphenol oxidase activity and other index changes were measured, combining with low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) to measure the water migration to evaluate the quality changes of S. putrefaciens to L. vannamei. The results showed that the bacterial count of the three groups were 3.44, 6.11, 6.27 lgCFU/g in the early stage of cold storage, and increased to 6.40, 8.84 and 8.61 lg CFU/g after storage for 5 days. S. putrefaciens, one of the H₂S-producing bacteria, accounted for more than 94% of the inoculated group as the dominant. Besides, after being stored for 5 days, the inoculated group had lower whiteness and higher polyphenol oxidase (PPO) activity than the uninoculated group. Meanwhile, the decrease of hardness, resilience, water holding capacity and the degradation of protein demonstrated that S. putrefaciens could not only promote the spoilage but also accelerate blackening of the L. vannamei. The initial PPO activity of the 4-HR group was only 0.12 U/g, which was much lower than other groups. But its higher TVB-N value and more water loss at the end of storage indicated that it only had the effect of inhibiting melanosis, and no obvious inhibitory effect on the spoilage caused by microorganisms.
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  The effect of acidic electrolyzed water treatment on postharvest physiology and quality of Phyllanthus emblica fruit

  JIANG Xuanjing, ZHAO Xun, CHEN Hongbin, WU Yijing, CHEN Jun, HUANG Xiaobin, CHENG Yongqiang, CAI Yingqing

  Food and Fermentation Industries. 2021, 47(20): 168-173. https://doi.org/10.13995/j.cnki.11-1802/ts.026233

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  In order to improve the postharvest storability, Phyllanthus emblica cv. Lanfeng was used as the experiment material to evaluate the preservation effect of acidic electrolyzed water (AEW) treatment on the stored of P. emblica at room temperature. The fruits were respectively dipped in AEW with four different chlorine concentrations (ACC) viz., 30, 60, 90, 120 mg/L and 0 mg/L (distilled water, control) for 20 min. After the dipping treatment and dried for 1 h, the fruits were packed in low- density polyethylene film bag (50 fruits/bag) and stored at ambient temperature (25 ℃) with (90±1)% relative humidity. And the relevant indicators were measured every 3 days. The results showed that AEW treatment could contribute to lower the disease index, respiration rate and weight loss of P. emblica and maintain a higher rate of commercially acceptable fruit. Furthermore, the AEW treated fruits kept higher contents of total soluble solids (TSS), titratable acidity (TA) and vitamin C than the control fruits. The changes of surface color and texture on the treated P. emblica fruits were also slower than that on the control fruits. In conclusion, among the treatments, the 120 mg/L ACC treatment could greatly delay the occurrences of disease and senescence, and improve the storage behavior of P. emblica. This study offered a practical technique for keeping quality during storage.
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  The effect of different storage and freeze-thaw method on the amino acids profile in pork

  TU Ting, TANG Xiaoyan, TANG Shuyue, LI Weiran, DUAN Shengnan

  Food and Fermentation Industries. 2021, 47(20): 174-179. https://doi.org/10.13995/j.cnki.11-1802/ts.028056

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  Amino acids are not only important nutrients, but also key taste substances. In this experiment, the effects of different storage methods, thawing methods and repeated freeze-thawing on the contents of 16 amino acids in pork were investigated by post-column derivatization ion exchange chromatography, respectively. The results showed that most amino acid contents in pork increased and then decreased with storage time at room temperature or 0-4 ℃. The contents of most amino acids were significantly lower in the high temperature thawing method (microwave or 50 ℃ water bath thawing) than in the low temperature thawing method (room temperature or 0-4 ℃ thawing). Regardless of the thawing method used, most of the amino acid contents tended to increase and then decrease with the increase in the number of freeze-thaws. In this study, the effects of storage methods and freeze-thaw methods on the amino acid content of meat were compared in a more comprehensive manner, with a view to providing data to support the evaluation of the nutritional and taste advantages and disadvantages of pork.
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  The optimization of extraction method of pigment from Peristrophe roxburghiana and its dyeing on glutinous rice

  HONG Zishan, LU Kuaxian, HUANG Wenhao, GONG Jiashun

  Food and Fermentation Industries. 2021, 47(20): 180-187. https://doi.org/10.13995/j.cnki.11-1802/ts.026007

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  The extraction technology of pigment from Peristrophe roxburghiana was explored in this study, and the apparent properties of dyeing glutinous rice was also been investigated. The absorbance was measured as the index, and a response surface methodology was carried out to optimize the extraction process based on a single factor experiment. Subsequently, the characteristics of dyed glutinous rice were studied. The results showed that the optimized conditions were as follows: The extraction time for 20 min at 45 ℃ with the solid to liquid ratio of 1∶30 (g∶mL). Furthermore, the scanning electron microscope results showed that the pigment presented a fragmental surface, the starch grains interacted with pigment, and the smooth surface turned into a wrinkled and rough state after dyeing. And the adsorption of purple pigment onto starch grains affected the gelatinization of starch grains. This study provides technical support for the development and utilization of the Peristrophe roxburghiana and the industrialization of functional color rice.
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  Effects of pulping process and starter on the flavor of pea milk and the quality of pea yoghurt

  MA Wenyi, LI Xingfei, LIU Jun, SHI Yuqiang, LU Xuqiang, HUA Yufei

  Food and Fermentation Industries. 2021, 47(20): 188-193. https://doi.org/10.13995/j.cnki.11-1802/ts.027040

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  In order to improve the flavor of pea pulp and the quality of pea yoghurt, the effects of blanching, dehulling, and soaking in sodium hydroxide solution processes on the volatile flavor of pea pulp were studied. Based on the pea pulp prepared, the effects of different commercial yoghurt starter cultures (A,B,C,D,E,F) on pea yoghurt quality were studied. The results showed that the content of off-flavor compounds in pea pulp obtained by blanching, dehulling, and soaking in sodium hydroxide solution was significantly reduced compared to that by the traditional pulping process. The fermentation rate of six starter cultures in pea yoghurts was different, and the overall fermentation rate was in the order as C>B>A>F>D>E. In terms of texture characteristics, the gel structure of yoghurt fermented by starter A was the densest, while that fermented by starter E was the loosest. Regarding flavor, yoghurt fermented by starter A had the highest content of volatiles, while starter D had the lowest. The overall acceptance of yoghurt fermented by starter A was the highest while C was the lowest. In conclusion, the flavor of pea pulp was improved using the pulping process in this study compared with the traditional pulping process. Starter A was the most suitable fermentation strain for pea pulp, the texture and flavor of the yoghurt prepared with this starter were better and had higher overall acceptance than other starters.
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  Effects of 1-methylcyclopropene on the storage quality and antioxidant properties of baby cabbage

  AN Ronghui, CHEN Wanyu, HU Huali, LI Pengxia

  Food and Fermentation Industries. 2021, 47(20): 194-203. https://doi.org/10.13995/j.cnki.11-1802/ts.026847

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  With baby cabbage as the experimental materials, the effects of 1 μL/L 1-methylcyclopropene (1-MCP) fumigation on the storage quality and antioxidant activity of postharvest baby cabbage were studied at room temperature (20±1) ℃. The results showed that 1-MCP fumigation reduced the respiratory rate and ethylene release rate, inhibited the accumulation of malondialdehyde, superoxide anion and hydrogen peroxide, slowed down the decline of soluble sugar and soluble protein contents. Meanwhile, 1-MCP fumigation maintained a high content of bioactive compounds such as total glucosinolates, total phenol, ascorbic acid, carotenoid and sulforaphane, and increased the activities of antioxidant enzymes such as peroxidase, catalase, superoxide dismutase, ascorbic acid peroxidase and glutathione reductase. Additionally, 1-MCP treatment kept a high scavenging ability of 1,1-diphenyl-2-trinitrophenylhydrazine, hydroxyl radical and superoxide anion radical in baby cabbage. In conclusion, 1-MCP treatment could maintain the high quality and antioxidant capacity of postharvest baby cabbage, thus delaying the senescence of leaves and prolonging the storage period.
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  Effects of modified atmosphere packaging and UVC treatment on preservation of fresh walnut kernel

  WAN Yangzhuoqun, LI Shuying, LIU Fangyue, LI Xuyuan, CHEN Qiang, MA Huiling

  Food and Fermentation Industries. 2021, 47(20): 204-211. https://doi.org/10.13995/j.cnki.11-1802/ts.027003

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  The preservation of fresh walnut kernels during low temperature shelf was studied using fresh walnut kernels of ‘Xiangling’ as raw material. Four modified atmosphere packaging (MAP) treatments and four dosages of short-wave ultraviolet radiation C (UVC) were adopted to treat the fresh shelled kernels with food wrapping film (CK1), vacuum packaging (CK2), and scatter light treatment (CK) was used as control. According to results of the changes of O₂ and CO₂ concentration in each treatment, texture parameters, sensory quality and microorganism number of kernels from each treatment, 0.03 mm polyethylene 30(PE30) and 1 kJ/m² UVC was selected as the best parameters respectively for packaging and sterilization. Then, walnuts were treated with MAP and UVC, separately, and in combination under each best parameter, stored at (5±0.5) ℃ to observe the changes of related physiology, quality and microorganisms during shelf life at a low temperature. The results showed that there were no significant differences on the tribute between these treatments with control on 21th day, and no mold was detected. Moreover, on 56th day, the compound treatment acted priorly to each separate one, which significantly reduced both the content of malondialdehyde (MDA) and acid value (P<0.05) than control. However, the content of total phenol, oil and protein was not affected by the treatment, and the soluble sugar was decreased (P<0.05). Furthermore, the visible mold appeared till on the 70th day, which 10 days later than control. The compound treatments also inhibited the activities of phospholipase D (PLD) and lipoxygenase (LOX) stronger than the other two treatments, providing the physiological basis of combined MAP and UVC maintained the quality of fresh kernels through the inhibition of membrane degradation.
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  Effects of different fermentation methods on the physicochemical properties and flavor of pomelo peel pickles

  LI Junjian, GAO Jiexian, LIN Jinming, LI Pan, DU Bing

  Food and Fermentation Industries. 2021, 47(20): 212-218. https://doi.org/10.13995/j.cnki.11-1802/ts.027289

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  The physicochemical properties and flavor of pomelo peel pickle prepared by natural fermentation, Bacillus sp. DU-106 fermentation and Lactobacillus plantarum fermentation were investigated. The results showed that after 120 hours of fermentation, the pH values of these three fermented pickles were below 4.0; compared with natural fermentation, inoculated fermentation had shortened fermentation time and resulted in lower content of nitrite. The results of sensory evaluation showed that the color and form of pickles fermented by artificial inoculation were better; the content of free amino acids, nutritional value and flavor were significantly enhanced by Bacillus sp. DU-106 fermentation. Solid-phase microextraction gas chromatography-mass spectrometry analysis showed that the three fermentation methods had the most olefins and relative content, the natural fermentation group had more alcohols, and the inoculated fermentation group had more esters and aldehydes. Therefore, the inoculation of Bacillus sp. DU-106 was more beneficial to improve the quality and flavor of pomelo peel pickles. This study provides a theoretical basis for the fermentation and production of pomelo peel pickles.
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  Optimization of extraction process and antioxidant activity in vitro of small peptides from mixed bacteria fermented Perilla meal

  TIAN Haijuan, WANG Lei, LIU Mingxin, WU Tingting, ZHANG Yan, ZHANG Chuanzhi, PAN Yan

  Food and Fermentation Industries. 2021, 47(20): 219-224. https://doi.org/10.13995/j.cnki.11-1802/ts.026763

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  Taking Perilla meal fermented by mixed bacteria as raw material, the extraction process was optimized by controlling the water ratio, temperature, time and pH, and taking the yield of the small peptides as the index. The DPPH radical scavenging rate, hydroxyl radical (·OH) scavenging rate and reducing capacity of small peptides were investigated before and after fermentation. The results showed that when the alkaline protease was added at 5%, the optimum extraction conditions were pH 8.5, 45 ℃, 210 min and substrate concentration 5%. The yield of small peptides in fermented Perilla meal was (32.56±1.25)%. The DPPH radical scavenging rate, ·OH scavenging rate and the reducing capacity were (90.00±4.58)%, (100.00±0)% and 2.49±0.09, respectively, increased by 6%, 4% and 33% comparing with those of (84.00±2.65)%, (96.00±2.00)% and 1.87±0.10 in the unfermented Perilla meal.
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  Evaluation of the protein nutritional value of Lentinus edodes which cultivated by substitute of mulberry sawdust

  WANG Yawei, HU Guiping, HUANG Jinzhi, SHI Xuping, ZHANG Cheng, WANG Feng, CAO Hongmei, HU Lichun

  Food and Fermentation Industries. 2021, 47(20): 225-231. https://doi.org/10.13995/j.cnki.11-1802/ts.026681

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  Lentinus edodes strain ‘Ming60’ was used as the experimental material to study the effects of different proportions of mulberry sawdust (CK:0, M1:5%, M2: 15%, M3: 25%, M4: 35%, M5: 50%, M6: 75%, M7: 100%) cultivation on crude protein, fat and amino acid content of L. edodes. The results showed that there was no significant difference in crude protein content in L. edodes cultivated with different proportions of mulberry sawdust, but the fat content changed significantly (P < 0.05). There were 17 kinds of amino acids in L. edodes cultivated with different proportions of mulberry sawdust substitutes, and the EAA and TAA of L. edodes presented a trend of increased first and then decreased gradually with the increase of mulberry sawdust substitution rate. Further study revealed that the content of TAA and EAA was the highest when the proportions of mulberry sawdust was at 50%, which was 12.52% and 15.52% higher than that of the control group, respectively. But there was no significant difference between the other treatments. AAS, EAAI, BV and NI evaluation showed that the nutritional value of L. edodes with 35% mulberry branch substitution was high, and the essential amino acid pattern was closer to the standard protein. The CS and the SRC showed that the amino acid balance of L. edodes cultivated with different proportions of mulberry sawdust was relatively poor, and the limiting amino acids were Met + Cys. In summary, when the proportion of mulberry sawdust was at 35%-50%, L. edodes had high quality protein and low fat, and had high amino acid nutritional value and delicious taste.
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  Optimization of quinoa fermented drink with kefir by response surface methodology and its antioxidant properties

  CHEN Shujun, WANG Wanrong

  Food and Fermentation Industries. 2021, 47(20): 232-238. https://doi.org/10.13995/j.cnki.11-1802/ts.026949

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  To study the effect of Lactobacillus kefir on the fermentation of quinoa thick pulp and the antioxidant properties of quinoa fermented drink, the acidity and the total viable counts were used as evaluation indicators, and the fermentation was optimized by response surface method. Quinoa fermented milk was mixed with fruit and vegetable juice, freeze-dried and then used to simulate in vitro gastrointestinal digestion. The content of flavonoids and polyphenols and the dynamic changes of DPPH free radical, ·OH, ·O^-₂ scavenging rate, and iron reducing power in the quinoa thick pulp unfermented group, quinoa drink fermented by kefir group, and fruit and vegetable juice mixed with quinoa fermented by kefir group were compared. The results showed that the optimal conditions for quinoa thick pulp fermentation were: inoculation amount 5.2%, fermented at 37.4℃ for 12.4 h. After digestion, the content of flavonoids and polyphenols for these three groups increased significantly. The DPPH free radical, ·OH, ·O^-₂ free radical scavenging rate and iron reducing power of the fruit and vegetable juice mixed with quinoa fermented by kefir group were 10.9%, 7.6%, 11.8%, 0.190 higher than those of the quinoa thick pulp unfermented group, respectively, and 4.8%, 1.9%, 4.1%, 0.022 higher than those of the quinoa drink fermented by kefir group, respectively.
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  Effect of slightly acidic electrolyzed water combined with Artemisia argyi-pomegranate peel extract treatment on the preservation of chestnuts

  XU Xin, GU Renyong, TAO Hongzhi, GUO Zhen

  Food and Fermentation Industries. 2021, 47(20): 239-246. https://doi.org/10.13995/j.cnki.11-1802/ts.027115

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  The aim of this study was to investigate the effect of slightly acidic electrolyzed water (SAEW) combined with Artemisia argyi-pomegranate peel extract on the preservation of chestnuts. Chitosan (CTS) was selected as the substrate, Artemisia argyi aqueous extracts (AAE) and pomegranate peel extracts (PPE) were added to keep chestnuts fresh after the chestnuts were rinsed with SAEW. Under the condition of (0±1) ℃ and relative humidity (90±2)%, single factor experiment and orthogonal experiment were conducted respectively. Firstly, the total viable count (TVC) was determined. During the preservation period, the weight loss rate, decay index, respiratory intensity, vitamin C content, peroxidase (POD) active rate, malondialdehyde (MDA) content and other indicators were measured, and the sensory evaluation was also been conducted. The results showed that chestnuts soaked in electrolyzed-oxidizing water for 5 min could reduce the TVC on the chestnut surface by 3.951 lgCFU/g. Moreover, after chestnut was soaked in SAEW for 4 min, the coating treatment combined with 1.0 g/100mL CTS+1.5 g/100mL AAE+1.2 g/100mL PPE could reduce the MDA accumulation and the damage to the chestnut organization structure in the refrigeration phase. Also, this treatment delayed the peak of POD activity for 30 d and the shelf life was more than 180 days. This article provides a theoretical basis for the SAEW coupling compound preservation coating agent to effectively extend the shelf life of chestnut.
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  Total selenium analysis in selenium-enriched agricultural products with microwave plasma atomic emission spectrometry

  JIANG Bo, CHEN Lin

  Food and Fermentation Industries. 2021, 47(20): 247-252. https://doi.org/10.13995/j.cnki.11-1802/ts.027093

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  Analytical method was established for the determination of total selenium (Se) concentrations in selenium-enriched agricultural products using microwave plasma atomic emission spectrometry (MP-AES). After microwave digestion of selenium-enriched agricultural products, Se (Ⅵ) was reduced to Se (Ⅳ) by HCl. In the multimode sample introduction system (MSIS), the reduction efficiency of Se (Ⅵ) was improved by on-line mixing of L-cysteine/tartaric acid with the sample solution, Se (Ⅳ) was reduced to H₂Se using NaBH₄/NaOH, and MP-AES was used for determination. And 196.026 nm was selected as the analysis wavelength of Se to avoid spectral interference. The fast-linear interference correction (FLIC) model was used to correct the background interference. The national standard reference materials were used to verify the accuracy of the method, and the determination results of total Se were consistent with the certified value of the standard reference materials. Furthermore, the limit of detection (LOD) was 0.58 μg/L, and the total Se content in different selenium-enriched agricultural products was between 0.11-1.84 μg/g. In addition, MP-AES reduced the analytical cost and improved the analytical efficiency by replacing bottles or liquid storage systems with abundantly available nitrogen from a generator. With good sensitivity and LOD, this method can be used for the accurate determination of total Se concentrations in selenium-enriched agricultural products.
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  Matrix effect in analysis of 24 veterinary drug residues in animal-derived foods by QuEChERS-UPLC-MS/MS

  LI Hongli, WU Xiaoqin, ZHAO Bo, HOU Meiling, WU Yanlei, HUANG Xianliang

  Food and Fermentation Industries. 2021, 47(20): 253-259. https://doi.org/10.13995/j.cnki.11-1802/ts.026668

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  The accuracy and sensitivity of the result can be influenced by matrix effects. By evaluating ion suppression rate, the matrix effects of 24 veterinary drugs in carp, chicken, duck gizzard, pork liver, beef and pork were systematically evaluated in this study. The compensation effect on the matrix effect by using isotope internal standard and the matrix-matched standard curve were also been evaluated. The results showed that sulfamethoxine, sulfadoxine, ciprofloxacin, enrofloxacin, norfloxacin, erythromycin and amantadine were appropriate for the isotope internal standard calibration method. When adopting this method, the matrix effects of these 7 veterinary drugs decreased by 0.15%-66.94% (n=3) in 6 kinds of the matrix. The other 17 kinds of veterinary drugs were appropriate for adapting the matrix-matched standard curve method to calibrate matrix effect since the recoveries of the 17 kinds of veterinary drugs increased by 11.71%-59.47% (n=3) after being calibrated by blank pork matrix-matched standard curve. The adverse interference of quantification results caused by the matrix effect was successfully compensated by both methods. This study provides a reference for the rapid and accurate detection of veterinary drug residues in animal-derived food.
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  Analysis of the aroma formation in six categories of teas by GC-MS combined with chemometrics

  XIE Guanhua, LU Anxia, OUYANG Ke, MENG Qing, TONG Huarong

  Food and Fermentation Industries. 2021, 47(20): 260-270. https://doi.org/10.13995/j.cnki.11-1802/ts.027026

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  GC-MS was employed to detect the volatile compounds in six categories of teas processed from fresh leaves of the single tea cultivar,Camellia sinensis var. Meizhan in this study. Moreover, to compare the differences among the six teas on the aroma formation, the characteristic components and key variables of teas were screened by statistical analysis, and the contribution of each volatile compound to the aroma was evaluated by calculating the odor activity value (OAV) and aroma character impact value (ACI). The results showed that in addition to the characteristic components of each tea, a total of 10 compounds, including ocimene, (E)-nerolidol, β-caryophyllene, etc., were screened out, and the changes of their content play a major role in the formation of differential tea aroma. Moreover, green tea and white tea possessed high proportions of compounds with fragrant properties in their aroma composition. Yellow tea had a relatively balanced proportion of green, floral, and fruity aroma compounds. Oolong tea had a high proportion of floral aroma compounds. Further study revealed that floral and fruity aroma compounds were dominant in black tea, and the proportion of fruity aroma compounds in dark tea was significantly higher than in other teas. Besides, different processing methods could regulate the aroma formation of the six categories of teas by influencing the composition and content of volatile compounds. We have also confirmed the important contribution of the common components in the six teas to the aroma, and the composition ratios of dominant compounds could be deemed as the critical factor that influences the aroma type of each tea.
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  Effects of aging conditions on the quality of blueberry wine analyzed by HS-SPME-GC-MS and PCA

  GUO Yingying, HAN Yan, ZHANG Yancong, SUN Yi, ZHANG Jun

  Food and Fermentation Industries. 2021, 47(20): 271-277. https://doi.org/10.13995/j.cnki.11-1802/ts.026730

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  In order to study the effect of aging conditions on the quality of blueberry wine, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and principal component analysis (PCA) were used to analyze the aroma components and physicochemical indexes of blueberry wine stored at low temperature in 2017, at room temperature in 2017 and at room temperature in 2018. Combined with sensory evaluation, the effect of storage conditions on the quality of blueberry wine was explored. Through the detection of aroma components, it was found that there were 123 aroma compounds in these three wine samples, of which there were 34 aroma components. Alcohols and esters were important components of the aroma of blueberry wine. The aroma component test results were consistent with the sensory evaluation results. The color, aroma, typicality and taste of the blueberry wine stored at room temperature in 2017 were outstanding, with the highest volatile aroma content and obvious characteristics. Using PCA to analyze the physical and chemical indexes of blueberry wine, it was found that reducing sugars, organic acids, phenols and alcohols had a greater impact on the sensory flavor of blueberry wine.
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  Analysis of physicochemical indexes and bacterial diversity of swollen vinegar

  MOU Juan, LIU Fang, WANG Xingjie, LIU Aiping, AO Xiaolin, LI Jianlong, LIU Shuliang

  Food and Fermentation Industries. 2021, 47(20): 278-284. https://doi.org/10.13995/j.cnki.11-1802/ts.026764

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  In this study, the sensory and physicochemical properties of swollen and normal vinegar were analyzed. Additionally, the bacterial diversity of swollen vinegar was explored by the traditional colony counting method and high-throughput sequencing. The results showed that the swollen vinegar produced a lot of precipitation and became sticky and dark. Meanwhile, the aroma of swollen vinegar was weakened, and a light rancid smell was noticed. Compared with normal vinegar, the total acid increased by 10%; total sugar and reducing sugar decreased by 50% and 60%, respectively; pH decreased by about 0.05-0.10; contents of lactic acid and acetic acid increased by 500 and 180 mg/100mL, respectively; the content of furfuryl alcohol increased by 2 times; the content of furfural decreased by about 35%. Lactobacillus and unclassified Lactobacillus, which showed the highest abundance in swollen vinegar, vinegar liquid inoculated with a high-fold dilution of swollen vinegar, vinegar Pei and uncooked raw vinegar, were the main bacteria causing vinegar swollen.
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  Bacterial diversity and odor characteristics of four typical cheeses in Xinjiang

  WANG Jin, ZHANG Jingjing, LI Xiaochen, NING Xibin, LUO Lei, JIANG Min, LI Xiaohui

  Food and Fermentation Industries. 2021, 47(20): 285-290. https://doi.org/10.13995/j.cnki.11-1802/ts.027060

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  In this study, the bacterial diversity and volatile components in four Xinjiang cheeses were investigated using Illumina MiSeq sequencing technology and solid-phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS), respectively. The results showed that Lactobacillus, Streptococcus and Lactococcus were the dominant genera in cow milk cheese and sheep milk cheese, while Acetobacter and Lactobacillus were dominant in acid milk cheese. A total of 68 volatile compounds were identified, including esters, acids, alcohols, aldehydes ketones etc. The main aroma compounds of cow milk cheese were esters and ketones, the major flavor profile were wine aroma, fruity, and grassy odors. The main aroma compounds of sheep milk cheese were esters and aromatic heterocycles, the major flavor profile were wine aroma, fruity, sweet and grassy odors. The main aroma compounds of acid milk cheese were esters, and the major flavor profile were wine aroma, fruity, grassy and creamy odors. The Pearson correlation analysis of bacterial communities and volatile flavor compounds revealed that Lactobacillus, Streptococcus and Acetobacter might play important roles on flavor production in Xinjiang cheeses.
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  Uncertainty evaluation of permethrin in Zanthoxylum bungeanum based on gas chromatography-tandem mass spectrometry

  YUAN Xinyue, HU Lixia, YIN Fangping, JI Yu, ZHOU Yangyuan, SHEN Danyu

  Food and Fermentation Industries. 2021, 47(20): 291-296. https://doi.org/10.13995/j.cnki.11-1802/ts.026967

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  The uncertainty of determination of permethrin in Zanthoxylum bungeanum by gas chromatography-tandem mass spectrometry (GC-MS/MS) was evaluated. According to the national standard GB 23200.113—2018, the possible uncertainty in the determination process was analyzed and calculated, and the corresponding mathematical model of uncertainty was established. Then the relative uncertainty and expanded uncertainty were synthesized. The results showed that the preparation of the standard working solution and standard curve fitting were the main factor of uncertainty in the determination of permethrin in Zanthoxylum bungeanum by GC-MS/MS, while analytical instruments and sample pretreatment were the secondary factor of uncertainty. In the determination of permethrin and other pyrethroids by GC-MS/MS, the preparation of standard solution should be standardized, and the standard curve with high fitting linearity should be selected for correction.
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  Advances in metabolic engineering of microorganisms for medium-chain dicarboxylic acids biosynthesis

  LI Guohui, MAO Yin

  Food and Fermentation Industries. 2021, 47(20): 297-302. https://doi.org/10.13995/j.cnki.11-1802/ts.028285

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  As a class of linear saturated organic acids containing two carboxyl groups, medium-chain dicarboxylic acids (MCDs) play an important role as raw materials for the preparation of polymers, rubbers, pharmaceuticals, dyes and other products. However, the current industrial production of MCDs mainly relies on chemical synthesis, which leads to excessive emission of nitrogen oxides. Therefore, it is important to establish an alternative approach based on microbial fermentation to achieve the cleaner production of MCDs. In this review, the most recent research progress of succinic acid, glutaric acid, adipic acid and the medium-chain dicarboxylic acids with more carbon number such as pimelic acid, suberic acid, azelaic acid and sebacic acid are reviewed. The medium chain dicarboxylic acids are introduced from the perspective of application value, traditional production methods and biological synthesis methods, and the future directions of the research are also forecasted.
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  Application of infrared radiation technology in drying of agricultural products

  ZHU Kaiyang, REN Guangyue, DUAN Xu, LI Linlin

  Food and Fermentation Industries. 2021, 47(20): 303-311. https://doi.org/10.13995/j.cnki.11-1802/ts.026575

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  Since the infrared ray has the feature of penetration, it can firstly make the heat aggregate in the material. When the gradient becomes uniform between the temperature and the humidity, drying rate can be greatly improved in the material. Besides, it also possesses the following advantages, such as small loss of heat, quick absorption of heat and being able to save energy. Thus, it can be found in the application of drying agricultural products to large scope, which including grain, oil, fruits and vegetables. For the application of infrared radiation technology into main grain and oil materials such as rice, wheat, corn and so on, the generation of cracks in drying materials can be avoided effectively, therefore the quality of the products also been imporoved. When applying the technology in edible fungus such as mushroom, mushroom of tea, king oyster mushroom and so on, the quality characteristics of dried edible fungus in terms of flavor, color can be preserved. In the application of fruits and vegetables, such as kiwi fruit, carrots, balsam pear and so on, this technology can keep their original nutrients and flavor to a large extent. Furthermore, this technology also elaborates the way to obtain a better drying effect based on the acceleration of the drying process through combined drying, that is, to combine infrared radiation with hot air, vacuum, microwave, freeze-drying, and so on.
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  Research progress and prospect of compatibilizer in starch composite film

  ZHAO Meiyan, LI Li, CHEN Jiankang

  Food and Fermentation Industries. 2021, 47(20): 312-318. https://doi.org/10.13995/j.cnki.11-1802/ts.026546

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  Starch is a natural polysaccharide with the advantages of low price, easy availability and degradability, but its strong hydrophilicity leads to poor mechanical properties of the starch film, and therefore, it requires blending and modification with some polymer materials. Traditional polymer materials have poor compatibility with starch, and compatibilizers need to be added to increase their compatibility and interface strength. This article mainly introduced reactive compatibilizers and non-reactive compatibilizers, and the effects of two types of compatibilizers on the microstructure, thermal stability, mechanical properties and barrier properties of starch composite films. This article has a positive effect on the selection of suitable compatibilizers in the production of starch-based films.
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  Analyses of research status and development trend of molecular sensory science based on bibliometrics

  YUAN Quyu, GAO Chenxu, ZHAO Qinyu, LAN Tian, BAO Shihan, WANG Jiaqi, SUN Xiangyu, MA Tingting

  Food and Fermentation Industries. 2021, 47(20): 319-325. https://doi.org/10.13995/j.cnki.11-1802/ts.028129

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  Molecular sensory science is a recent concept, but related research in this field has been carried out for many years, and now it has become a hot topic in the food field. The Web of Science core collection database was used to retrieve the literatures related to molecular sensory science published from 1982 to 2021, and the literature distribution was analyzed by bibliometric analysis of the literature published in years, research institutions, authors, journals, academic fields, and key words. Through the retrieval and mining of key words, the research method of molecular sensory science is hot topic. The extraction and separation methods, gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfaction (GC-O), aroma extract dilution analysis (AEDA), stable isotope dilution analysis (SIDA), aroma activity value (OAV), aroma composition recombination and deletion experiments were also been introduced and explained. It is expected to provide some theoretical basis and guidance for the follow-up researchers.
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  Advances in phenolic compounds and their biological activities in grape leaves

  ZHANG Hongjuan, CHONG Liying, MA Ning

  Food and Fermentation Industries. 2021, 47(20): 326-332. https://doi.org/10.13995/j.cnki.11-1802/ts.026687

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  As a by-product of grape cultivation, grape leaves are rich in functional compounds such as polyphenols, alkaloids and vitamins. In some countries, grape leaves are traditionally used in diet and medicine. Therefore, it is of great significance to fully explore the economic value of such by-products and recycle them for the sustainable development of the grape and wine industry and environmental improvement. In this paper, the main components, contents and structures of phenolic compounds in grape leaves were summarized, and the key technologies commonly used in extracting phenolic compounds from grape leaves, as well as their advantages and disadvantages were analyzed. At the same time, the antioxidant, antibacterial, anti-inflammatory and anti-tumor activities of phenolic compounds in grape leaves in vitro and in vivo were discussed. It was concluded that grape leaves can be used as a rich plant source of phenolic compounds, which has a broad prospect of the development and utilization in the fields of cosmetics, medicine, food, etc., to provide a reference for the research and utilization of grape leaves.