25 March 2015, Volume 41 Issue 3
    

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    Food and Fermentation Industries. 2015, 41(3): .
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  • WANG Ming-ming,YANG Rui-jin,HUA Xiao,SHEN Qiu-yun,ZHANG Wen-bin,ZHAO Wei
    Food and Fermentation Industries. 2015, 41(3): 1.
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    The feasibility of using lactose to replace IPTG as the inducer for expression of CsCE in E.coli BL21 (DE3) was investigated.The induction conditions for CsCE expression were optimized.Final concentration of 10 g/L lactose was added into broth when the cell growth reached OD600 =0.6.After incubation at 25 ℃C for another 20 h,the maximum CsCE activity was approximately 801 U/L,the total activity and the specific activity were 1.4 times and 37% higher than those induced by IPTG,respectively.In addition,thermal-purification of CsCE was carried out.The results showed that approximately 85.9% of the soluble protein was removed due to denaturation.The activity recovery was 86.6% with a specific activity of 5.46 U/mg and a purifying fold of 6.14.The experimental results presented a promising technology to attain high CsCE production on industrial scale.
  • XU You-yong,GAO Jian,XU Hong,CAO Can,HUANG Wei-wei
    Food and Fermentation Industries. 2015, 41(3): 8.
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    Using 7.5 L fermentor,the conditions for mixed fermentation of inulin and glucose by Paenibacillus polymyxa Z J-9 to produce R,R-2,3-butanediol (R,R-2,3-BD) were discussed.The raw extract of inulin from Jerusalem artichoke tubers was used as the substrate for early fermentation.The specific cell growth rate (μ) and specific product formation rate (qp) under different initial concentrations of inulin were compared.Then,the influence of types of carbohydrate and feeding methods on the synthesis of R,R-2,3-BD was evaluated.The results showed that when the initial inulin concentration was 75.0 g/L and 15.0 g/L glucose was added at 24 h and 31 h,respectively,the optimal fermentation effect was achieved.The product yield reached the highest of 47.8 g/L at 44 h of fermentation.Compared with batch fermentation,the conversion rate of sugar (inulin and glucose) increased from 34.9% to 45.5%,and the productivity of R,R-2,3-BD increased from 0.70 g/(L · h) to 1.09 g/ (L · h).Furthermore,the concentrations of by-products such as acetoin and residual sugar were lowered.
  • WU Chen-cen,FAN Wen-lai,XU Yan
    Food and Fermentation Industries. 2015, 41(3): 14.
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    The distillation of Chinese liquor was usually performed by mono-distillation using a special distill,which was called zengtong.Strong aroma type base liquor was re-distilled through three types of double distillation including pot still distillation,atmospheric distillation,and vacuum distillation.Changes of distillation efficiency,sensory quality,volatile fatty acids,and four main esters (ethyl hexnaoate,ethyl acetate,ethyl butanoate,and ethyl lactate) were investigated in this study.The results showed that the distillation efficiency of pot still distillation was the highest,followed by atmospheric distillation and vacuum distillation.By the sensory preference ranking coupled with Friedman test and Page test (α =0.05),there were significant differences in the quality of strong aroma type base liquor and three double-distilled liquors with a descending order of vacuum-distilled liquor,pot still liquor,atmospheric-distilled liquor,and strong aroma type base liquor,sorted by preference.Double distillation effectively removed the off-flavor compounds (such as 4-methylphenol et al.) in the strong aroma type base liquor.The doubledistilled liquors showed substantial declines in total acids and various percentage declines in total esters compared with strong aroma type base liquor,but still maintained the main style of strong aroma type liquor.
  • Food and Fermentation Industries. 2015, 41(3): 20.
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    A "golden flower fungus "-Eurotium cristatum ET1 which could degrade cypermethrin was applied in the study of degradation characteristics and pathways of cypermethrin (CY).The capacity of ET1 degrading CY kept accordance with the growth of ET1,and the strain could degrade 57.93% of CY (50 mg/L) within 8 d.Strain ET1 could degrade 20 ~ 100 mg/L of CY effectively under test conditions,and dynamics studies indicated that the process of degradation fitted well with first-order kinetic models.The degradation half-life of CY changed from 3.382 to 11.517 d over a certain range of CY concentrations,temperatures and initial pH.The half-life (6.104 7 d) of CY (50 mg/L) was shortest while initial pH was 6.0 and culture temperature was 25 ℃.The metabolites of CY were studied through GC-MS.The degradation pathway was inferred from the study of CY metabolites.CY was degraded to dichloro chrysanthemum acid (DCVA) and α-cyano-3-phenoxy benzyl alcohol.α-cyanogroup-3-phenoxy benzyl alcohol could spontaneously rearrange to 3-phenoxybenzaldehyde which was then transformed into 3-PBA by dehydrogenase.Then the ether bond of 3-PBA was cut off to obtain phenol.
  • LYU Meng-yuan,SHI Jia-xian,XIA Xiang,LIN Jian-guo,CAI Jun,HU Ying
    Food and Fermentation Industries. 2015, 41(3): 26.
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    This study aimed to use chitinase which was over-expressed by Escherichia coli and purified by NiNTA column to study the differences of the enzymatic properties between different substrates,especially,colloidal chitin and water-soluble chitosan.The Lineweaver-Burk plot was employed to measure Michaelis-Menten Equations.The hydrolysates from different substrates were analyzed by Thin-Layer Chromatography (TLC) and High Performance Liquid Chromatography (HPLC).The results showed that the molecular weight of chitinase was 54 kDa.Km and Vmax for water-soluble chitosan were 4.04 mg/mL and 222.2 μmol/(min · mg),respectively.The optimum temperature and pH were 60 ℃ and 7.0,respectively.Km and Vmax for the colloidal chitin were 2.913 mg/mL and 2.836 μmol/(min · mg),respectively.The optimum temperature and pH were 40 ℃ and 5.0,respectively.Ni2+,Mg2+,Ca2+ and Zn2+ obviously enhanced the chitinase activity with colloidal chitin.But there was no enhancement effect with watersoluble chitosan.Ni2+ and Zn2+ showed inhibition effect.Tween-80 enhanced the chitinase activity with colloidal chitin,but SDS in different concentrations inhibited the activity.The analysis results from TLC and HPLC spectra showed that the main enzymatic hydrolysates from colloidal chitin were chitobiose and monosaccharides.The hydrolysates from water-soluble chitosan were more complicated,mainly including monosaccharides,chitobiose and chitooligosaccharides.
  • XIONG Ke,YANG Yu-huan,YAN Zi-xiang,WANG Xiao-ling,LI Xiu-ting
    Food and Fermentation Industries. 2015, 41(3): 33.
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    In this study,xylanase gene (xynAeSC) from Streptomyces chartreusis L1105 without carbohydrate binding domain (CBD) was cloned into expression vector.Recombinant strain (GS115-3-20) was fermented under the optimal condition for enzyme production.The yield of xylanase enzyme was up to 683 ± 9 U/mL.Results showed that recombinant xylanase had the high relative enzyme activity at pH 6.2 ~ 8.6,especially at 7.2.It had the relative activity more than 70% at 40 ~ 60 ℃2.The optimal temperature was around 70 ℃.It also showed the highest specific activity towards Oat-speh xylan (equal to 259.7% ± 10.7% of relative activity towards Birch xylan).It also showed the lowest activity towards sugar cane pulp xylan (only equal to 16.0% ± 1.5% of relative activity towards Birch xylan).Its activity and properties had not significantly affected by removing CBD domain.All these study made this expression system attractive for industrial applications.
  • ZHANG Xiao,HE Xiao-rui,PANG Yuan-tao,ZHU Yan-jie,HUANG Jian-xin
    Food and Fermentation Industries. 2015, 41(3): 39.
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    A newly bacterial strain w-14,efficiently transforming cornstalk to hydrogen,had been isolated from uranium ore samples with strictly anaerobic culturing method.It was finally nomenclatured as Clostridium butyricum on the basis of series of standard identification methods.The influences of glycolysis temperature,glycolysis time,glycolysis pH,bran koji concentration of Trichoderma koningii and Aspergillus bran koji e.t.c on the the substrate saccharification efficiency and hydrogen production by the strain w-14 were investigated.Two periods of fermentation were used to discuss the effect of glycolysis (glycolysis temperature,glycolysis time,glycolysis pH,bran koji concentration of Trichoderma koningii and Aspergillus bran koji) on the substrate saccharification efficiency and hydrogen production by the strain w-14.At the optimum of variables combination,such as 20 g/L of bran koji,an initial pH of 5.0,incubating at 45 ℃ for 84 h by the Two stages of fermentation technology,the maximum reducing sugar content (402 mg/g-cs) and cumulative H2 yield of 99.7 mL/g-cs were obtained.Orthogonal design were used to optimize bio-hydrogen production from cornstalk glycolytic substrates by submerged fermentation.The maximum cumulative H2 yield of 140.24 mL/g-cs,increased by 41.38%,was achieved at the optimized hydrogen production conditions from the assistance of orthogonal design.Furthermore,it demonstrated that maximum cumulative H2 and the hydrogen content could reach 140.24 mL/g-cs,55.63% respectively in 5 L batch fermentation tank.
  • ZHOU Ai-mei,ZHANG Jing,DENG Ai-peng,GAO Li-hu,ZHONG Zhao-cai,YANG Shu-lin
    Food and Fermentation Industries. 2015, 41(3): 46.
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    In this study,extracellular secreted protein of the recombinant Human-source collagen (RHSC) was obtained from high-density fermented supernatant of GS115/pPIC9KG6 fermentation.The SDS-PAGE showed RHSC molecular weight of 56 kDa in monomer and 112 kDa in dimmer.Fermented supernatant of engineering bacteria was separated and purified by dialysis method or salting combine with column chromatography.The results were as follows:(1) 4 ℃,dialysising 48h was the best,the recovery of RHSC monomer and dimmer mixtures was close to 100% and purity was about 82.5%.(2) Salting combine with column chromatography:After the 40% saturation of ammonium sulfate precipitation,the precipitate was dissolved and then separated by Sephadex G100 gel chromatography.Dimmer was obtained by the former operation and the purity reached electrophoretic homogeneity grade.Purified RHSC was characterized through DSC,UV-VIS,IR and NMR,and compared to type Ⅲ collagen.Results suggested that RHSC had type Ⅲ collagen' s characteristic structure.
  • WU Wen-qiang,WU Shi-hua,ZHAO Dong-ling,ZHANG Jian,HUANG Cui-ji
    Food and Fermentation Industries. 2015, 41(3): 53.
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    Vitality of fermentation yeast is one of the key factors of very high gravity ethanol fermentation and it is essential to accurately and quantitatively determine the vitality of fermentation yeast.In this study,the same amount of yeast cell was harvested by centrifuging cultures at 36,42,48,54 and 60 h during the primary ethanol fermentation and transferred into fresh fermentation medium for secondary fermentation,respectively.By the software graphpad prism 5,the curve of sugar metabolism was plotted during the secondary fermentation and the area under the curve (AUC) of sugar metabolism was calculated.And then the AUC was evaluated quantitatively as a measure of yeast vitality (the faster sugar consumption-the less AUC indicating that yeast vitality is stronger;vice versa).The results indicated that the ability of sugar metabolism of yeast cell from culture at 36,42,48,54 and 60 h during the primary fermentation gradually decreased and the AUC was 5 051,5 437,5 912,6 757 and 7 489,respectively,indicating that the vitality of yeast cell from the stationary phase of primary fermeantion gradually decreased as the time went on.By secondary fermentation parameter analysis,the results also showed that yeast vitality could be evaluated quantitatively based on the AUC,namely,the less AUC,the stronger yeast vitality,vice versa.
  • ZHOU Yi,YANG Ping,XIAO Qian-cheng
    Food and Fermentation Industries. 2015, 41(3): 58.
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    Porcine is a valuable protein resourse,but development of the porcine resource is limited deeply because the porcine protein molecule is too big to be absorbed,and the porcine seriously pollute the environment due to being discharged at random.Through enrichment culture with porcine protein,primary screen with casein plate,and secondary screen with fermented porcine protein,a microbial strain named B12 producing high activity protease was obtained from the slaughter house and its surrounding soil.Based on morphological observation,typical physio-biochemical tests and 16S rDNA phylogenetic analysis,this strain was preliminarily identified as a species belonging to the Bacillus cereus.After being inoculated on the plate with glucose as carbon resource and with porcine as carbon resource,cultured under 33 ℃ and pH 7.0 for 24h,specific activity of protease produced by this strain could reach 185.48U/mg.The strain B12 might be used in the industry of degrading the porcine.
  • LEI Hui-ning,LIU Rui,WANG Miao-miao,LI Jian,ZHANG Min
    Food and Fermentation Industries. 2015, 41(3): 64.
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    Carrageenan and glycerol were incorporated into edible soy protein isolate films to improve mechanical properties,water barrier properties and thermal stability.The effects of film forming factors on properties of composite protein films were investigated through single factor test and orthogonal experiment.The results showed that the primary and secondary order of influence factors on properties of films was carrageenan content,glycerol content,pH,and temperature.The optimal parameters were:10% carrageenan,40% glycerol on the basis of SPI,pH9 and at 65℃.The experimental results of DSC showed that thermal properties was improved after compounding.The experimental results of SEM and AFM showed that composite protein films were more uniform and compact than single film.Soy protein isolate and carrageenan had the best compatibility.The comprehensive properties of composite films were improved.
  • BI Sheng-lei,ZHANG Cheng-ming,JIN Hong-bo,ZHENG Shiwen,LIU Yue,DU Feng-guang
    Food and Fermentation Industries. 2015, 41(3): 70.
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    Through the bacteriostatic ring experiment,shake flask test,and 50 L fermentation experiment,the applications of three novel antimicrobial agents such as Anjunsu,Kejunling,Penicillin in Chlorella cultivation process were studied.The changes of glucose concentration and dry weight after adding antibacterial agent in the process of fermentation were compared.In conclusion,addition of 100 mg/L Kejunling after infection for 4 d could effectively inhibit the bacteria and would not affect the normal Chlorella fermentation process.At the same fermentation time,the dry weight could reach 75.2 g/L with the average daily dry weight increased rate of 6.26 g/ (L · d),which were 14.93% lower than that of the normal fermentation process,so the infected fermentation process could be successfully saved by Kejunling.While additions of 100 mg/L grams of Anjunsu and Penicillin both inhibited the growth of Chlorella.
  • LI Meng-meng,LV Chang-xin,FAN Lin-lin,SHI Chao,FENG Xu-qiao,ZHANG Fan,GU Na-ni
    Food and Fermentation Industries. 2015, 41(3): 75.
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    The processing technology of clarified raw raspberry juice and beverage taste were studied.The effects of SC-Ⅱ on clarify based on light transmittance and turbidity were compared.Response surface methodology (RSM) was performed based on the single factor experiment to optimize the technological parameters.The best of light transmittance and turbidity of red raspberry juice were 76.6% and 3.16 NTU and it was obtained under the conditions of SC-Ⅱ 0.04%,reaction temperature 42℃,and reaction time 1 hour.The Box-Behnken' s factorial design was used for the clarification.Results showed that the best formula of the beverage was:25% red raspberry juice,10% sucrose and 0.05% citric acid.
  • GUO Xiu-lan,TANG Ren-yong,ZHOU Zi-han,WANG Si-yuan,PAN Hong,HUANG Hai-xia
    Food and Fermentation Industries. 2015, 41(3): 82.
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    In order to develop a new kind of healthy fermented milk with fruit flavor,citrus essential oil was added to fermented milk as a natural flavoring agent and its bacteriostatic action was tried to be reduced.Firstly,the opportune concentration of citrus essential oil was chosen by bacteriostasis experiment,and the eligible concentration was 10-3 for living of Lactobacillus bulgaricus and Streptococcus thermophilus.Then,0,450,700,950 and 1 200 μL citrus essential oil were added to 1 L fermentation broth of fermented milk.The results indicated that addition of citrus essential oil did not significantly affect fermentation time,pH value,acidity and the number of Lactobacillus and Streptococcus thermophilus of fermented milk.Sense evaluation showed that addition of 450 ~ 950 μL/L significantly increased flavor and taste of fermented milk,and the 700 μL/L dose had the best effect.All results suggested that addition of 450 ~ 950 μL/L citrus essential oil to fermentation broth could improve flavor and taste of fermented milk,increase its sense quality,and widen the use of citrus essential oil.
  • HUO Jian-xin,WANG Yan,YUAN Hui-yan,WANG Yan,BAI Cai-yan,LI Ming
    Food and Fermentation Industries. 2015, 41(3): 86.
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    The effect of the curd particle' s pH value on the quality of processed cheese was studied.Combined with main compositions,sensory evaluation,texture profile analysis and electron scanning spectroscopy,we investigated the effects of pH value 6.0,5.8,5.6,5.4,5.2 on the quality of processed cheese,respectively.Results showed that with pH values decreasing,processed cheese exhibited higher moisture,lower fat content.At pH 5.6,processed cheese had a smooth texture,uniform tissue and delighted taste,higher resilience,moderate hardness,low chewiness,low gumminess,cohesiveness,and springiness.The network between proteins was more closed and the structure was more uniform in the processed cheese.The emulsification was also very good.
  • DING Hao,WEI Liang-dong,WANG Qi,LI Ming-xia,HAN Jian-qun,DONG Ming
    Food and Fermentation Industries. 2015, 41(3): 91.
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    The frying temperature,time and vacuum were selected as main factors and single factor experiment was used in optimizing processing conditions.The experiments were designed by Box-Behnken of RSM.The oil context and brittleness were the responses.The optimal process parameters was 94.93 ℃,14.82 min,-0.09 MPa.Under the above conditions,R1 value was 24 379.8 and R2 value was 9.53%.The model prediction was very precise.Through the interaction analysis,the temperature and vacuum degree interaction was highly significantly correlated with brittleness.Others are all significant.The temperature and the frying time were significantly related,no significant interaction between other factors.
  • JIA Na,LI Bo-wen,KONG Bao-hua
    Food and Fermentation Industries. 2015, 41(3): 96.
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    The effect of the brine injection rate and the edible gums ratios in the injection on the cooking loss,Aw and quality of brined beef were studied.The optimum brine injection rate were determined by measurement of the cooking loss,a * value and shearing force of the beef at different brine injection rate (10% 、15% 、20% 、25% 、30%).The carrageenan,flaxseed gum and xanthan gum at different ratios were added to the injection liquid.The optimum edible gums ratios were determined by the water activity,cooking loss,shearing force,a* value and the texture profile.The results showed that the cooking loss,a * value and shearing force were decreased with the increasing of brine injection rate.The optimum brine injection rate was 20%.The mixtures of edible gums increased the water activity and decreased the cooking loss,shearing force,a* value,hardness and chewiness.The optimum mixtures were carrageenan and xanthan gum.The application of brine injection and edible gums to the injection could improve the quality of marinated beef.
  • YAN Tian-long,DENG Wei-ze,GU Xia,LIN Jun-fan,HUANG Sheng-bin,LI Ming-yuan
    Food and Fermentation Industries. 2015, 41(3): 100.
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    The effect of the diet containing tea powder on the quality of egg yolk was investigated by one-way analysis of variance.The results showed that egg yolk color became darker with the increased amount of tea powder (P < 0.01) and the content of egg yolk cholesterol was significantly influenced by tea powder (P < 0.01).The egg yolk cholesterol content with 1% tea powder dropped 9.8%.The content of egg yolk Vitamin A was obviously influenced by tea powder (P <0.05).Vitamin A contents in egg yolk with 1.5% tea powder increased 22%.The content Vitamin E in egg yolk was significantly increased with the amount of tea powder added in the diet.The egg yolk Vitamin E content of experimental groups was increased 23.52%,50.59%,68.10% with 0.5%,1%,1.5% of tea powder,respectively.The taste and texture of egg yolk can be improved greatly by adding tea powder.In conclusion,the optimal amount of tea powder in hen diet was 1% ~ 1.5%.
  • LU Yu-xi,LIN Yu-hai,LI Xue-ying,YANG Xian-shi,HUANG Hong-liang
    Food and Fermentation Industries. 2015, 41(3): 105.
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    The quality changes of squid were studied by WHC,pH,TBARS,FA,SSP,active sulphur content and Ca2+-ATPase activities indexes during storage at-10℃,-20℃,-30℃ and-40℃.Results showed that the squid pH value was from 6.4 ~ 7.0 under different freezing storage temperature,no significant difference was found in different temperatures (P > 0.05),and correlation of the pH change with freezing storage time and temperature was not obvious.WHC,FA and TBARS and freezing storage time had significant correlations (r =0.951,r =0.953 and r =0.955).With the extension of frozen time,the squid WHC,FA,TBARS showed an upward trend.-10℃ TBARS increased significantly than the other three groups (P < 0.01).At the beginning,FA rose from 2 mg/kg quickly to about 4 mg/kg for each group,then formaldehyde content continue to rise,but the rate was slowed down.SSP,active sulphur content and Ca2+-ATPase activity of squid were declined with freezing storage time.With the same frozen time,the above contents in-10℃ condition dropped the most,followed by-20℃ and-30℃,-40℃.The difference of squid protein degeneration rate under different freezing storage temperature was significant (P < 0.05).The lower frozen storage temperature,the better quality of squid.
  • LI Peng-peng,GUAN Zhi-qiang,LI Min,HU Ya-li,ZHANG Ke,WU Yang-yang
    Food and Fermentation Industries. 2015, 41(3): 112.
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    To research the effect of tea polyphenols on the quality changes in frozen? tilapia fillets,Tilapia fillets were soaked with different concentrations of tea polyphenols and stored at ~20 ℃.Ca2+-ATPase activity,salt extractable protein,thiobarbituric acid (TBA)value,total volatile basic nitrogen (TVB-N) value,whiteness,texture and sensory evaluation were measured.Results indicated that tea polyphenols soaking pretreatment can inhibit the decrease of Ca2+-ATPase activity,salt extractable protein,texture and sensory evaluation and prevent the increase of TBA value and TVB-N value.The optimized concentration of tea polyphenols was 4 g/L.Tea polyphenols soaking pretreatment could prolong the shelf life as well as improve the quality of frozen? tilapia fillets.
  • QIN Xiao-yi,WANG Jie,LI Dan-qing,LIN Shuo,TIAN Ping-ping
    Food and Fermentation Industries. 2015, 41(3): 118.
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    To investigate the influence of different harvest times and postharvest treatments on the storage quality of Pleurotus eryngii,two groups of Pleurotus eryngii harvested at two different cultivate time (Mushrooms with cap diameter of 45 ~ 55 mm and length of 10 ~ 15 cm were "small mushroom".Mushrooms with cap diameter of 55 ~ 65 mm and length of 15 ~ 20 cm were "big mushroom".) were selected to compare nutrition components,membrane permeability and sensory change patterns with different postharvest treatments.The results showed that the content of soluble protein,total phenol,ash and fat of big mushrooms were higher than the small ones with exception of total sugar.With the extension of storage time,the weight loss rate,firmness,electrical conductivity and malondialdehyde content of the big ones were higher than small ones.The weight loss rate,firmness,electrical conductivity and malondialdehyde content increasing were more effectively inhibited by PE bags than the punching and opening packaging in two harvest periods.It was concluded that big mushrooms had better nutritious value and storability.The storage quality of mushrooms treated with PE bags was better than other treatments.
  • Food and Fermentation Industries. 2015, 41(3): 124.
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    Selection was carried out from more than twenty trees of Wulongzhuyao jujube by variation analysis for the main quality characteristics of the jujube.Results showed that there were great differences among the following characteristics:fruit weight,content of soluble solid,titratable acid,pectin,amino acid,calcium,ferrum,zinc and selenic.Their coefficients of variation were above 10%.Furthermore,the variation coefficients of amino acid,ferrum,zinc,and selenium content were above 25%.The characteristics of vertical length,transverse length,content of moisture,edible rate,density,content of sugar and vitamin C have the lower variation coefficients 0.63%-7.36% which means they were stable and might not be suitable as indicators in further selection.The highly correlation between easy detected characteristics (such as titratable acid,density) and difficult detected ones (such as pectin,amino acid and calcium) might help in the selection.Among twenty Wulongzhuyao jujube trees,No.24,1,17,15 and 18 had the highest scores in taste and comprehensive characteristics.
  • ZHOU Jie-jing,HOU Yin-chen,LIU Wang-wang,LI Gui-yi,YANG Gong-ming
    Food and Fermentation Industries. 2015, 41(3): 129.
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    After extracting the main functional components from goat placenta,the chemical components of the residues were detected and SI was used as the indicator to study the zymohydrolysis of placenta residues.The conditions of zymohydrolysis by Neutrase and Flavourzyme to prepare peptides with high immunity were optimized.The result showed that the SI could reach to 0.261 2 by regression model under the condition of:enzyme substrate ratio 2 500 U/g protein,Neutrase and Flavourzymecomplex ratio 1.75∶ 1,hydrolysis time 4h,hydrolysis temperature 45 ℃,pH 7.0 and liquid ratio 1 ∶ 50 g protein/ml.This study provides optimized parameters and technical support for producing immune peptides from goat placenta' s residues.
  • WANG Na,GUO Shi-lei,ZHANG Yong-xiang,PENG Li-sha,LI Jun
    Food and Fermentation Industries. 2015, 41(3): 135.
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    In order to increase their freezing survival rate and freeze-drying survival rate,the effect of different protectants on the survival of Acetobacter aceti and Acetobacter pasteurianus ssp.pasteurianus during different processes including freezing and freeze-drying were studied herein.The protection effects of the different protectants on freezing and freeze-drying were also estimated.The results showed that the freezing survival rate of Acetobacter aceti was as follows:trehalose(73.58%) > corn dextrin(62.26%) > skim milk powder(60.38%),which were significantly higher than that of the control group (24.53%).The freezing survival rate of Acetobacter pasteurianus ssp.pasteurianus was as follows:dextran (95.35%) > skim milk powder (89.53%) > corn dextrin (88.37%) > trehalose (52.32%),which were significantly higher than that of the control group (2.23%).The freeze-drying survival rate of Acetobacter aceti was as follows:skim milk powder(92.86%) > lactose(81.25%) > glucose(46.88%),which were significantly higher than that of the control group (22.25%).The freeze-drying survival rate of Acetobacter pasteurianus ssp.pasteurianus was as follows:skim milk powde(72.92%) > trehalose(31.25%),which were significantly higher than that of the control group (12.08%).The other protectants showed varying degrees of protection effect on the strains.Trehalose and skim milk powder were prior selection for the protections of Acetobacter.
  • ZHENG Xiao-jie,LIN Sheng-li,NIE Xiao-hua,XU Dan
    Food and Fermentation Industries. 2015, 41(3): 140.
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    Maillard reaction products from xylose-chicken bone hydrolysate system were prepared to investigate the effect of temperature on free amino acids and peptides.The contents of most free amino acids in Maillard reaction products decreased as increasing temperature.Content loss of alanine,tryptophan,threonine and leucine were above 50%.Moreover,peptides in chicken bone hydrolysate tended to react with xylose in higher temperature.Especially,1000 ~ 2000 Da and 500 ~ 1000 Da peptides showed a better activity in Maillard reaction.
  • LI Li-qian,HAN Yong-bing
    Food and Fermentation Industries. 2015, 41(3): 144.
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    The effects of different mechanicals cutting with different sizes of broccoli,storage temperature (4 ℃),heat shock and soaking stress treatments on the contents of glucosinolates and isothiocyanates (ITCS) in broccoli stems (Brasica oleracea L.) were investigated.The results showed that mechanical segmentation,low temperature storage,heat shock and soaking stress treatments had a significant impact on the contents of glucosinolates and isothiocyanates.When the segmentation size was 0.1 cm × 0.2 cm × 0.5 cm,the content of glucosinolate was at the lowest of 22.85 μmol/100g DW,while the content of isothiocyanates was at the highest of 653.74 mg/g DW.When stored at 4℃,with the extension of storage time,the degradation rate of glucosinolates and the generation rate of isothiocyanates was much slower compared with the control group.The degradation rate of glucosinolates and the generation rate of isothiocyanates reached the lowest at 8 hours storage.When the broccoli stems were immersed into different pH phosphate-citrate buffer and Zn2 + and ascorbic acid solutions at 25 ℃ for 2 hours,it was found that at pH d 7.5,the lowest content of glucosinolates was at 19.65 μmol/100gDW,and the highest content of isothiocyanates was 608.32 mg/gDW.When Zn2+ concentration was 100 μmol/L,glucosinolate was at the lowest of 19.09 μmol/100gDW,and isothiocyanates was at the highest of 608.32 mg/g DW.When the concentration of ascorbic acid reached to 50 μmol/L,glucosinolate was at the lowest of 9.96 μmol/100gDW,and the isothiocyanates was at the highest of 291.06 mg/gDW.Heat shock treatment with different temperatures showed the lowest contents of glucosinolate was 26.44 μmol/100gFW,and the highest contents of isothiocyanate was 597.13 mg/gDW at 35℃.In summary,the mechanical segmentation,proper concentration of Zn2+ and ascorbic acid,suitable temperature and pH were critical to the degradation of glucosinolate and the generation of isothiocyanates,while low temperature had the opposite effect.
  • HUANG Xiao-jie,FENG Xu-qiao,ZHAO Hong-xia,WANG Na
    Food and Fermentation Industries. 2015, 41(3): 150.
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    In order to understand the effect of ethanol treatment on the change of phenolic compounds and their antioxidant ability of blueberry fruit,‘ Hokuriku’ blueberries (Vaccinium corymbosum L.) were fumigated with 500 μL/L ethanol for 12 h at 20 ℃.The fruit was then packed with 120 g per plastic case and stored at 1 ℃ for 28 d.Quality changes were tested every 7 days during the storage.The results showed that ethanol treatment significantly inhibited fruit decay rate and the decrease of TA and Vc.The treatment significantly increased the total phenolic and total anthocyanin contents and antioxidant ability of the fruit,and induced the biosynthesis of most individual anthocyanins in the fruit.The results demonstrated a promising application of ethanol treatement in the fresh-keeping of blueberry.
  • ZHAO Si-yuan,LU Shi-ling
    Food and Fermentation Industries. 2015, 41(3): 156.
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    PEG/(NH4) 2SO4 aqueous-phase systems was used to extract biogenic amine oxidase that produced by Lactobacillus rhamnosus.Based on the single factor experiments including PEG molecular mass and concentration,ammonium sulfate concentration,pH value and temperature,preliminarily determine the optimum values.Then the design was further optimized with Box-Behnken experiment and the results were analyzed.The results indicated that the best experiment conditions were as follows:PEG molecular mass was 2000,PEG2000 concentration was 25%,ammonium sulfate concentration was 10%,pH value was 7.5,and the temperature was 30 ℃.Under above conditions,the extraction rate was 96.5% and the purification factor was 2.38.
  • WANG Ya-li,LI Ying-chang,MA Chun-ying,LI Zuo-wei,QI Feng-yuan,LIU Shan
    Food and Fermentation Industries. 2015, 41(3): 163.
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    The MIC of blueberry leaf polyphenol was determined through Spread Plate and the effects of blueberry leaf polyphenol pH vaule on its antimicrobial actions against Staphylococcus aureus,Pseudomonas aeruginosa and E.coli were investigated through Oxford cup method.Based on the measurement of the change of growth curve,conductivity value,and OD260 value as well as observation on cells under scanning electron microscopy,the antimicrobial mechanisms of blueberry leaf polyphenol was confirmed.The results showed that there was antimicrobial action against E.coli,Staphylococcus aureus and Pseudomonas aeruginosa.The MIC were 0.125%,0.0625%,0.0625%,respectively.Antimicrobial action was higher within pH value 7.0 ~ 8.0.After processing with blueberry leaf polyphenol,the test bacteria grew slowly,and conductivity value and OD260 value could be increased.In addition,bacterial cells appeared rupture and cell wall sag.These phenomena indicated that Blueberry leaf polyphenol could increase cell membrane permeability,destroy cell membrane integrity and leak cytoplasm.
  • LIU Jing-jing,ZHAO Jing,TIAN Ying-ying,CHEN Ming,WANG Rui-qi
    Food and Fermentation Industries. 2015, 41(3): 168.
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    The phthalates (PAEs) in beer were analyzed by GC/MS method in this study.The results revealed that NaCl addition and ultrasound in extracting PAEs from beer sample using n-hexane enhanced extraction efficiency and eliminated emulsification effectively.A method for residual PAEs determination in beer was developed,which was simple,quick,accurate and reproducible.Under the analytical conditions,12 PAEs had good linearity (in the range of 5 ~500 μg/L for DMP,DEP,DIBP,DBP,BMPP,DPP,DHXP,BBP,DEHP and 10 ~500 μg/L for DMEP,DCHP and DPHP) with the correlation coefficient (R2) varying from 0.995 7 to 0.999 7.The average recoveries of three concentrations (25,50,125 μg/L) reached 88.21% ~ 110.11% with the relative standard deviation (RSD,n =6) of 0.40% ~ 5.49%.This method was successfully applied in the determination of PAEs in 20 commercially available beer samples and reliable results were obtained.The method developed in this study is sensitive,simple,accurate and quick,which meets the demand of PAEs determination in beer.
  • DONG Xing-quan,ZHANG Jing-ying,JIANG Xing-long
    Food and Fermentation Industries. 2015, 41(3): 174.
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    The aroma compositions of peach original brandy products were extracted by solid-phase micro-extraction and analyzed by GC-MS.The results suggested that esters and alcohols were the main components of the volatile compounds.Ethyl acetate,2-methyl-1-propanol,isoamyl alcohol,hexanol,ethyl octanoate,ethyl caprate,ethyl benzoate and ethyl laurate were the main aromatic substances in the peach original brandy.The total volatile substances and kinds of peach peel original brandy were less than those of the others.
  • CAO Xue-dan,LI Er-hu,FANG Xiu-gui,ZHAO Kai,ZHOU Wei-dong
    Food and Fermentation Industries. 2015, 41(3): 179.
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    To research the changes in the volatile components in blueberry wine before and after primary fermentation,the volatiles of blueberry wine were investigated by headspace soild phase microextraction(SPME) coupled to gas chromatography-mass spectrometry(GC-MS).The results showed that 36 kinds of volatile components were detected before primary fermentation,mainly including terpenes (11),alcohols (12),esters (8) and acids (3).Furthermore,46 kinds of volatile components were detected after primary fermentation,mainly including alcohols (7),esters (13),terpenes (13),acids (4) and hydrocarbon (8).During primary fermentation,21 kinds of volatile components were disappeared,and 31 kinds of volatile components were emerged,only 15 kinds of compounds were detected both before and after fermentation.Research showed that the primary fermentation process was an important stage for aroma changes from blueberry juice into wine.
  • XIONG Ya-ting,LI Zong-peng,WANG Jian,ZHANG Ying,FENG Si-wen,CHEN Feng,SONG Quan-hou
    Food and Fermentation Industries. 2015, 41(3): 185.
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    In order to reduce the amount of calculation and improve the robustness and prediction accuracy of the models in the process of modeling,Successive Projection Algorithm (SPA) is applied into millet wine.Based on the parameters of non sugar solids,alcohol,total acid and amino acid nitrogen,the near infrared detection model is established.Firstly 100 representative samples of calibration are selected by the method of K-S.Then SPA algorithm is used to extract the sensitive wave points from full spectrum.The four components respectively get 20,23,19,13 characteristic wavelength points which correspond to their absorption peak position of characteristic molecular structure.At last,SPA-PLS,SPA-MLR and full spectrum-PLS model are established separately.Results show that SPAMLR model have the best effect that R2 reachs 0.881,0.998,0.983,0.924 respectively,and the RMSEP also reduces by 10% compared with that in full wave modeling.It speeds up the calculation of the model effectively and improves its stability and accuracy,thus provides a reference for the rapid test of millet wine.
  • LI Song-lin,JIANG Chang-xing,NIE Ling-hong,CHEN Xiao-ming,WANG Hui,LIN Jing
    Food and Fermentation Industries. 2015, 41(3): 191.
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    In this study,the qualitative and quantitative determinations of volatile components in air-dried chicken during the wet-curing and air-drying processing were investigated by headspace-solid phase microextraction (HSSPME) followed by gas chromatography-mass spectrometry (GC-MS) using 2,4,6-trimethylpyridine as an internal standard.The results showed that there were 49 and 48 compounds in raw meat and wet-curing chicken respectively,forty-four at the first day of air-drying,fifty-five at the third day of air-drying and forty-eight at the fifth day of air-drying.The flavor compounds were clustered in the following chemical families:alcohols,carboxylic acids,hydrocarbon compounds,ketones,esters,aldehydes and ethers.The kinds of alcohols and alkanes increased substantially during the wet-curing and air-drying processing.The absolute content of aromatics,ketones,alcohols,esters,alkanes and ethers increased obviously.As for the wet-curing samples,styrene,2,3-octanedione,hexanal,octanal,nonanal,benzaldehyde,cinnamyl aldehyde,linalool,cineole,isobornyl formate and methoxybenzene made a greater contribution to the odor characteristics of air-dried chicken.After drying,the main volatile compounds were:3-hydroxy-2-butanone,cinnamyl aldehyde,nonanal,benzaldehyde,phenylacetaldehyde,linalool,3-methyl-1-butanol,cineole,isobornyl formate and methoxybenzene etc.
  • Food and Fermentation Industries. 2015, 41(3): 199.
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    In order to determine the contents cow' s milk in goat milk,a rapid detection was established.At first,the non-linear chemical fingerprints of the standard samples with different cow' s milk contents were determined,and a correction model was fitted for the linear relationship between the inductive time of fingerprint and the cow's milk content.And then,the cow's milk contents in the samples were calculated by using the correction model and the induction time.Last,according to the cow' s milk content,the authenticity and quality of goat milk was accurately identified and quantitatively evaluated.The results of 5 verification samples by the method showed that the relative standard deviations was ≤2.1%,and the recovery rates are 97.3 ~102%.The method had good reproducibility and accuracy.It is a practical,accurate and rapid detection of adulteration of goat' s milk and quantitative evaluating the quality of the dairy.In addition,the method can also be a reference on determine other mixed system.
  • WU Ze-ye,YANG Xian-qing,CEN Jian-wei,WEI Ya,ZHAO Yong-qiang,HUANG Hui,ZHOU Wan-jun
    Food and Fermentation Industries. 2015, 41(3): 204.
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    Aluminum content in jellyfish is high due to adding of aluminum in the processing to improve the products quality.An accurate method to detect aluminum content in jellyfish was studied by comparing of several existing methods such as:EDTA titration method,flame atomic absorption and inductively coupled plasma emission spectrometry (ICP-AES).The precision and recovery rates were carried on.Fifteen desalted jellyfish and fifteen salted jellyfish were tested respectively.After wet digestion,three different detection methods were applied.The results showed that there was no significant difference in the final results (P > 0.05).ALL three methods' relative standard deviations were less than 5%.The recovery of desalted jellyfish was 86.10% and 88.50% respectively determined by ED-TA titration method and flame atomic absorption.The recoveries of others were all higher.The detection limit was 7.4 mg/L and 3.5 mg/L of EDTA titration method and flame atomic absorption spectrometry.EDTA titration method and flame atomic absorption method can be used for determination of aluminum content in jellyfish by enterprises and inspection agencies.
  • WANG Kai-xuan,WEI Lan-lan,HONG Ting,FU Rui-yan
    Food and Fermentation Industries. 2015, 41(3): 209.
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    Agar diffusion method is widely used for determine the antimicrobial activities,but errors due to human factors always influence the accuracy of the results.The objective of this study was to set up a spectrophotometer turbidimetry with characteristics of accuracy,simpleness,and no special requirement for equipments to determine the potency of all kinds of antimicrobial substances.Results revealed that the calibration curves of three antimicrobial substances,including bacteriocin nisin,bacteriocin-like substance NFL and antibiotic gentamycin sulfate,were linear in the experimental range at the sampling time point which corresponded to the maximal inhibitory rate with middle inoculum size (R2 > 0.99).This method is suitable for precise determination of all kinds of antimicrobial substances under simple laboratory conditions.
  • HOU Yu-zhu,TIAN Yu,KE Run-hui,YIN Jian-jun,SONG Quan-hou
    Food and Fermentation Industries. 2015, 41(3): 215.
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    The bacterial retention performances of mixed cellulose membrane,polycarbonate membrane,cellulose nitrate membranes and cellulose acetate membranes with 13 mm-diameter were investigated under the same conditions.The total plate count of bacteria in the tested sample was 10 CFU/mL.The filtrate volume was 50 mL,and the filtration was repeated 5 times.When the aperture was 0.22 μm,the average retention rates of four membranes were 100%,94%,84% and 72%,respectively.When the aperture was 0.45 μm,they were 92%,82%,70% and 70%,respectively.Therefore,the best membrane to retain bacteria was mixed cellulose membrane with 0.22 μm aperture.50 mL samples respectively containing bacteria 42 CFU/mL,20 CFU/mL,10 CFU/mL and 4 CFU/mL were separately filtered through mixed cellulose membrane.The bacteria on the membranes were determined by ATP bioluminescent method.There was a good linear correlation between fluorescent value and the bacteria concentration(R2 > 0.9).The experiment results proved that mixed cellulose membrane with 0.22 μm aperture could meet the requirements about concentration and measurement of low-level bacteria content sample by ATP bioluminescent method.
  • LUO Feng,LU Xiao-xiang,ZHANG Peng,CHEN Shao-hui,LI Jiang-kuo
    Food and Fermentation Industries. 2015, 41(3): 219.
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    The effects of near infrared spectroscopy on total acid and the ratio of total soluble solids versus total acid (sugar-acid ratio) in refrigerated cherries were studied.The best pretreatment was selected by standard multiple scatter correction under the first derivative of partial least squares.The alignment error,square error of calibration of total soluble solids,total acid,sugar-acid ratio were 0.432 9,0.307 5,0.576 1,respectively.The correlation coefficients were 0.941 5,0.861 7,0.928 7 respectively;the relative deviations were 3.9,3.7,2.7.The result showed that three models of TSS、TA、TSS/TA had good stabilities and could reach to the standards of application.The study provided a new method for quick quality detection for frozen cherry.
  • YANG Bin,LUO Lei,ZHU Wen-xue,KANG Xin-yan,QU Zheng
    Food and Fermentation Industries. 2015, 41(3): 225.
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    In order to determine the optimum extracting condition of chlorogenic acid and cynaroside from honeysuckle,response surface methodology was applied to obtain primary parameters and a regression mode was established based on the single factor experiment using their yields as indicators.Results showed that the regression mode properly reflected relationships among indicators and parameters;the optimum extraction condition was 1.25 h,temperature 71℃,alcohol concentration 60% (V/V)and liquid-to-material 1∶25 (g∶ mL).Under the optimum extraction condition,the yield of chlorogenic acid and cynaroside were 3.741% and 0.067% respectively and was close to the predicted values.
  • GUO Wen,TAO Hong,YU Li-mei,ZHAO Rui-feng,FENG Zhi-bin,LIANG Hui
    Food and Fermentation Industries. 2015, 41(3): 233.
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    To discuss the extraction technology and classified polysaccharide molecular weight distribution,pomelo peel polysaccharide was extracted by enzyme extraction and organic solvent.Distribution of molecules weight was carried out by GPC chromatogram.The optimization of polysaccharides from pomelo peel by the enzyme extraction was:enzyme dosage 1.5%,reaction time 120 min,solid to liquid ratio of 1 ∶ 25,enzymolysis temperature 50 ℃.The total polysaccharide content of pomelo peel was 10.39 g/100g powder.The crude polysaccharide was then separated into 3 grades based on its content:grade A was 5.6 g/100g powder,grade B was 1.9 g/100g powder and grade C was 1.8 g/100g powder.The purity of coarse polysaccharide of different grades was different.The molecular weight distribution tests showed that the lower the ethanol concentration,the higher the molecular weight.Polysaccharide(a) molecular weight in different grades were:24 100 Da in grade A,11 700 Da for grade B and 2 130 Da for grade C.
  • FENG Ying,ZHAO Lin-na
    Food and Fermentation Industries. 2015, 41(3): 238.
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    The ultrasonic extraction conditions of antioxidant components from Acanthopanax sessiliflorum fruit was studied by single factor approach and response surface methodology.The extraction conditions were optimized by a three-variable and three-level experimental design including extraction temperature,extraction time and ultrasonic power.The optimal extraction conditions were:60.84 ℃ for 27.65 min at 226.88 W.The predicted yield of total antioxidant capacity under the optimized condition was 88.440 9 u/mL.Combined with practical application,the extraction conditions were modified to 61 ℃,28 min and 227 W.Under the above condition,the average yield of total antioxidant capacity was (88.257 2 ± 0.342 3) u/mL,very close to the predicted results.
  • CHENG Hai-xing,GUO Yue-ying,REN Ting,ZHANG Jing,WANG Le,ZHANG Li-xia,JING Ye
    Food and Fermentation Industries. 2015, 41(3): 243.
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    Compared with conventional qualitative PCR,the real-time fluorogenic quantitative PCR has the characteristic of simple,efficient,accurate and sensitive.Real-time analysis is a very practical method.The purpose of this article is to summarize the principle and fluorescent systems of RTQ-PCR and its application in food detection and scientific research.
  • FAN Lin-lin,LIN Nan,FENG Xu-qiao,WANG Jing-jing,YANG Wen-jing,XU Tai-bai
    Food and Fermentation Industries. 2015, 41(3): 248.
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    In this mini review paper,the purification,application status of lysozyme in the food industry and its combination with other technologies are summarized.Meanwhile,the encountered problems of its application in food industry are pointed out,and the potential for further application of lysozyme is also envisioned for the reference of food industry.
  • ZHAO Xiu-ling
    Food and Fermentation Industries. 2015, 41(3): 254.
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    The recent progress of bamboo leaf function composition,innovation extraction technology and bamboo beverage development were reviewed.The bioactive composition difference among different bamboo varieties was especially emphasized.The paper provided information for further development of bamboo leaf functional food and medicine.