25 January 2022, Volume 48 Issue 2
    

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  • Influence of deleting key genes on farnesene production in Saccharomyces cerevisiae
    WANG Junhua, FU Wenwen, LI Youran, ZHU Huilin, XU Sha, SHI Guiyang, ZHANG Liang, DING Zhongyang, GU Zhenghua
    Food and Fermentation Industries. 2022, 48(2): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.027491
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    In this study, the effects of deleting key genes of ethanol and glycerol biosynthesis pathway and branches of cytosolic Acetyl-CoA and farnesyl diphosphate on farnesene production was studied in Saccharomyces cerevisiae WHE4. With the utilization of CRISPR-cas9, eight engineered strains were obtained and cultivation was carried out at lab-scale fermentation. Compared with that of strain WHE4, results showed that the deletion of ethanol dehydrogenase (ADH3-6) had no effect on ethanol and farnesene production. The deletion of glycerol-3-phosphatase dehydrogenase (GPD1 or GPD2) caused the decline of glycerol production (decreased by 15% and 34%), the deletion of galactokinase (GAL1, GAL7 and GAL10) caused decreased transcriptional levels of the mevalonate pathway genes, and the deletion of them caused the decline of farnesene production. The farnesene production was increased by 29% with the deletion of geranylgeranyl diphosphate synthase (BTS1) and diacylglycerol pyrophosphate phosphatase (DPP1) genes. And the highest farnesene production of strain WHE4-33 (WHE4 Δbts1, Δdpp1) reached 1 578.91 mg/L at a 5 L bioreactor by fed-batch fermentation. In conclusion, the influence of deleting key genes of upper and downstream pathways of the mevalonate pathway on farnesene production was studied, and this would provide guidance for constructing effective terpenoid-producing platform in S. cerevisiae.
  • Recombinant Corynebacterium glutamicum whole cell catalyzes one-step synthesis of high fructose syrup
    HABIMANA, QIAO Zhina, XU Meijuan, YANG Taowei, ZHANG Xian, SHAO Minglong, RAO Zhiming
    Food and Fermentation Industries. 2022, 48(2): 8-14. https://doi.org/10.13995/j.cnki.11-1802/ts.027307
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    High fructose syrup is a sweetener that can replace sucrose, which is widely applied in the food and beverage industries. In this study, the codon-optimized glucose isomerase from Actinoplanes missouriensis CICIM B0118 (A) was expressed heterologously in the food-safe strain Corynebacterium glutamicum 13032, and the recombinant C. glutamicum 13032/pXMJ19-xylA was constructed. The whole cell conversion system of D-glucose isomerization to the biosynthesis of D-fructose was optimized. The results showed that the yield of D-fructose reached 103.32 g/L when the continuous conversion was performed at 70 ℃ and 220 r/min for 18 h, with 40 g/L bacterial cells, 180 g/L D-glucose, 10 mmol/L Mg2+ , and 1 mmol/L Co2+ . The conversion rate was 57.4%, and the safe one-step biosynthesis of high fructose syrup was achieved. This research provided an experimental and theoretical basis for the industrialized synthesis of high fructose syrup, and had important reference value.
  • Construction and application of Aspergillus niger pyrG genetic transformation system
    HU Jiangfeng, LIU Shuwen, YANG Yan, LI Linlin, LI Yingkai, ZHANG Jian
    Food and Fermentation Industries. 2022, 48(2): 15-19. https://doi.org/10.13995/j.cnki.11-1802/ts.027893
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    Few selective marker genes are used in the genetic operation of Aspergillus niger. However, genetic modification often involves the knockout or expression of many genes, and the limited selective marker genes are difficult to meet the needs. In this study, genetic transformation system was constructed using pyrG as selective marker in A. niger and the red fluorescent protein rfp in A. niger was expressed using this system. First, the pyrG gene was knocked out by targeted gene replacement using Agrobacterium tumefaciens mediated transformation. The stable genetic uridine/uracil auxotrophic strain A. niger ng-1 was obtained on medium containing 5-fluoroorotic acid and uridine/uracil. Then we constructed the rfp gene-expression plasmid which contained the rfp gene driven by the glyceraldehyde triphosphate dehydrogenase promoter gpdA and the selective marker pyrG. The plasmid was transferred to A. tumefaciens AGL1 and infected the A. niger ng-1, so as to obtain rfp gene-expression A. niger strains. This work showed that the genetic transformation system using the pyrG as a selective marker is effective and feasible in A. niger.
  • Recombinant expression of Caulobacter crescentus sucrose hydrolase mutant S271A and its conversion of sucrose to turanose
    XING Chenchen, WANG Lei, GUO Zhiyong, ZHANG Kang, TAO Xiumei, WU Jing
    Food and Fermentation Industries. 2022, 48(2): 20-25. https://doi.org/10.13995/j.cnki.11-1802/ts.027753
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    Turanose has the characteristics of low calorie and non-caries properties, so it has a wide application prospect in food industry. Compared with amylosucrase, the Caulobacter crescentus sucrose hydrolase mutant S271A (CcSH S271A) produced fewer malto-oligosaccharide by-products, which can replace amylosucrase for the preparation of turanose. In this study, the CcSH S271A was recombinantly expressed in Bacillus subtilis, the enzymatic properties of recombinant CcSH S271A were identified and the process of preparing turanose by recombinant CcSH S271A was optimized. The results showed that the optimal reaction temperature and reaction pH of recombinant CcSH S271A were 45 ℃ and 8.0, respectively. The recombinant CcSH S271A displayed excellent thermal stability at 30 ℃ with a half-life of 312 h. The yield of turanose was 66.3% with 2 mol/L sucrose as the substrate, when the amount of enzyme was 60 U/g sucrose, at pH 8.0 and 30 ℃ for 48 h. It is the highest level of preparing turanose using sucrose as a single substrate, which lays a solid foundation for the preparation of turanose.
  • Removal effect of resins on butanol fermentation inhibitors in wheat straw hydrolysate
    LIU Guoqiang, YI Zhuolin, HE Kaize, YANG Lin, FANG Yang, ZHAO Hai, JIN Yanling
    Food and Fermentation Industries. 2022, 48(2): 26-32. https://doi.org/10.13995/j.cnki.11-1802/ts.027540
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    By-products from acid hydrolysis of wheat straw can seriously inhibit butanol fermentation. The removal effect of resins on butanol fermentation inhibitors was studied here. Strong acid styrene cation exchange resin 732 and microporous resin XAD-4 were used for the removal of inhibitors in wheat straw hydrolysate, while the untreated group was set as control. Higher yield and concentration of butanol were obtained from the fermentation with resin 732 treatment than those from macroporous resin XAD-4 treatment. Additionally, after resin 732 treatment, fermentation was conducted at a sugar content of 33.23 g/L, and the concentration of butanol and total solvent reached 7.58 and 13.09 g/L, with the yield of 0.23 and 0.40 g/g, which were 5.3 and 5.9 times higher than those from the control group, respectively. In the control group, the accumulation rates of ATP and NADH were slow at the early fermentation stage and reached top values at 24 h. More importantly, during the fermentation, the highest activities of ethanol dehydrogenase and butanol dehydrogenase only reached 29% and 44% of the initial value, while in resin 732 treated group, these could reach as high as 171% and 142%, respectively.
  • Isolation and molecular characteristics of exopolysaccharides produced by Bifidobacterium animalis subsp. lactis M8
    YAN Zhun, WU Chaojun, ZHANG Xiaolan, LI Wanqi, LIANG Juan, CHEN Ziying, AI Lianzhong, ZHANG Hui
    Food and Fermentation Industries. 2022, 48(2): 33-39. https://doi.org/10.13995/j.cnki.11-1802/ts.027889
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    Bifidobacterium animalis is a kind of probiotics with high exopolysaccharide (EPS) production, and has been widely used in food industry. In this study, two methods, ethanol gradient precipitation (EGP) and anion exchange chromatography (AEC), were compared to fractionate the crude EPSs extracted from the fermentation broth of Bifidobacterium animalis subsp. lactis M8. The chemical components and high performance size exclusion chromatography (HPSEC) analysis were carried out to evaluate the effects of fractionation. Results showed that the saccharide purity and molecular homogeneity of fractions obtained by EGP method did not meet the requirement for purification. However, the AEC method by DEAE-Sepharose Fast Flow resin with gradient eluents of pure water, 0.1, 0.2 and 0.5 mol/L NaCl solutions was successful to separate and obtain two purified fractions of F0.2 and F0.5 with high recovery of 80.85%. The molecular characteristic analysis indicated that F0.2 was an acidic heteropolysaccharide composed of glucose, galactose, mannose and glucuronic acid, while F0.5 was a proteoglycan conjugated with protein moiety. The weight-averaged molecular weights (Mw) of F0.2 and F0.5 were determined as 21.4 and 28.3 kDa, respectively. The conformational analysis revealed that F0.2 presented as relative rigid and loose coil, while F0.5 was a compact and flexible random coil chain in aqueous solution. This study established a fractionation protocol for the EPS from M8 with high efficiency and recovery, and settled a foundation for its further study on structure and function, as well as its application in food industry.
  • Effect of surface layer protein on the growth and metabolism of Lactobacillus acidophilus NCFM
    LI Jiaxun, ZHANG Qiuxiang, WANG Rui, ZHAO Jianxin
    Food and Fermentation Industries. 2022, 48(2): 40-44. https://doi.org/10.13995/j.cnki.11-1802/ts.027713
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    In order to evaluate the effect of surface layer protein on the self-aggregation, growth and metabolism of Lactobacillus acidophilus NCFM, the self-aggregation rate and growth of L. acidophilus were measured, and GC-MS was used to analyze the changes of the intracellular small molecule metabolites of L. acidophilus before and after the removal of the surface layer protein. The intracellular amino acids and organic acids of L. acidophilus such as histidine, tyrosine, ornithine, lactic acid, malic acid and other metabolites changed significantly. These metabolites directly affected the major biochemical reactions and important metabolic pathways related with surface layer protein. Enrichment analysis of metabolic pathways showed that it mainly affected arginine and proline metabolism, lysine biosynthesis, arginine biosynthesis, amino sugar and nucleotide sugar metabolism, alanine, aspartate and glutamate metabolism. In conclusion, the removal of surface layer protein affected the metabolic pathways of amino acid synthesis. The synthesis of amino acids competed energy required for growth, and then affected the growth of L. acidophilus. This study provides a basis for further understanding the effects of surface layer protein on the metabolism of intracellular small molecule compounds in L. acidophilus.
  • Water-holding capacity and protein properties analysis in different parts of chilled beef during postmortem aging
    ZUO Huixin, WEN Bin, LUO Xin, ZHU Lixian, NIU Lebao, ZHANG Yimin, MAO Yanwei
    Food and Fermentation Industries. 2022, 48(2): 45-51. https://doi.org/10.13995/j.cnki.11-1802/ts.027663
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    In order to investigate the changes of water-holding capacity (WHC) in different parts of chilled beef, the chilled M.longissimus lumborum (LL), M. semimembranosus (SM) and M.psoas major (PM) beef aged for 1, 2, 3, 5 and 7 d were investigated in this study. From the perspectives of pressure loss, chemical forces and protein stability, the changes of WHC and protein properties of the three parts of chilled beef were described. The results indicated that the ionic bond force did not change significantly until the 5th day (P>0.05) of postmortem aging time. And it increased significantly on the 7th day (P< 0.05). For the changes of hydrogen bond force and hydrophobic interaction force, the changes of each part were different during postmortem aging. However, in the longer postmortem aging time, the change of the chemical forces in three parts of beef were not significant, which indicating that there was no relationship between the chemical forces and WHC in the three parts of chilled beef. The results of differential scanning calorimetry (DSC) showed that TmaxpeakI was significantly reduced from 55.03 ℃ to 54.14 ℃ (P< 0.05). And the TmaxpeakII was 63.56 ℃ and the DHpeak had the same trend in PM (P< 0.05). Moreover, DHpeak I and DHpeak II in PM were significantly lower than that of LL and SM (P< 0.05), indicating that the protein of PM was more susceptible to denaturation. Besides, the protein denaturation of myosin and sarcoplasmic proteins were higher in PM. The different degree of protein denaturation may be the reason for the changes in WHC in different parts of beef.
  • Effects of yeast selenium and jujube powder on meat quality and oxidation characteristics of chicken during post-mortem aging
    YANG Chao, JIA Suian, TANG Defu, GAO Yanlei, WANG Zhuo, YU Qunli, HAN Ling, ZHANG Li
    Food and Fermentation Industries. 2022, 48(2): 52-58. https://doi.org/10.13995/j.cnki.11-1802/ts.026561
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    To study the effects of yeast selenium and jujube powder on the growth performance, meat quality and antioxidant capacity of white-feathered broiler during maturation, 240 one-day-old white-feather broilers were selected and randomly divided into four groups with 3 replicates in each group, and 20 broilers in each replicate based on the content of yeast selenium and jujube powder: CK group with basal diet; J group with basal diet+8% Jujube powder to replace 8% corn; 0.3S group with basal diet+0.3 mg/kg yeast selenium; 0.3S+J group with basal diet+0.3 mg/kg yeast selenium+8% jujube powder to replace 8% corn. Results showed that white-feathered broilers fed with yeast selenium and jujube powder could increase the body weight and average daily gain (P<0.05). Compared with the CK group, the white-feathered broilers fed with yeast selenium and jujube powder were lower in fat, and higher in protein. As well as the pH, water holding capacity increased and the shear force decreased. The content of malondialdehyde and protein carbonyl in chicken breastfed with yeast selenium or jujube powder increased during aging. In conclusion, growth performance, meat quality and antioxidant capacity of white-feathered broiler could be improved by the addition of yeast selenium and jujube powder in the diet, and the best result was detected in the 0.3S + J treatment. The results provide a valuable theoretical basis and data support for the application of yeast selenium and jujube powder in the diet.
  • Stability of CpCR mutants from Candida parapsilosis ATCC 7330 carbonyl reductase
    GONG Dachun, WANG Delin, WAN Li, LIU Run, LYU Yucai, LUO Huajun, SONG Ting
    Food and Fermentation Industries. 2022, 48(2): 59-64. https://doi.org/10.13995/j.cnki.11-1802/ts.027246
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    Using the protein rational design and site-directed mutagenesis technology, five mutants with A98N, S307N, G262N, S216N and S258N substitution in carbonyl reductase (wtCpCR) from Candida parapsilosis ATCC 7330 were constructed. And their stability in organic solvents, temperature, shear resistance, oxygen resistance, coenzyme NADPH concentration were studied. The results showed that compared with the enzymatic activity of wtCpCR in potassium dihydrogen phosphate/dibasic potassium phosphate (PB) buffer, the enzymatic activity of the A98N mutant increased by 10%, but the mutant S307N had no enzymatic activity and the activity of other mutants slightly decreased. The interfacial stability of A98N and G262N mutant in the PB/methyl tert-butyl ether biphasic media increased 1.7 and 1.4-fold compared to than that of the wtCpCR, respectively. The thermal resistance properties of four mutants slightly reduced, with T50 values ranging from 31-36 ℃. Under the conditions of 100 and 200 r/min, the shear resistance of the four mutants was enhanced. When the speed was 300 r/min, the stability of the G262N mutant was 1.3 times higher than that of wtCpCR. The G262N mutant enzyme had better stability under aerobic conditions, with a t1/2 value of 11.87 h, which was 1.4 times higher than that of the wild-type enzyme. When the NADPH concentration was 0-0.4 mmol/L, the G262N mutant was much more stable. This study has provided very important scientific evidences for multiple mutations to improve stability modification of the carbonyl reductase from Candida parapsilosis (CpCR), which can improve its economy of biocatalysis process in biphasic reaction media.
  • Isolation and screening of lactic acid bacteria from cheese and its degradability evaluation to parvalbumin
    LI Xiaochen, WANG Jin, XU Chenchen, XIAO Ye, LI Yan, LU Ying, LI Xiaohui
    Food and Fermentation Industries. 2022, 48(2): 65-70. https://doi.org/10.13995/j.cnki.11-1802/ts.027284
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    To screen the lactic acid bacteria that can degrade the main fish allergen, parvalbumin (PV), eight lactic acid bacteria strains were isolated and identified by 16S rDNA sequencing from cheese, including Lactobacillus plantarum (four strains), Lactobacillus casei (two strains) and Enterococcus faecalis (two strains). These eight strains of lactic acid bacteria were incubated with the enriched PV extraction from Ctenopharyngodon idella. According to the SDS-PAGE analysis, it was found that the PV content decreased significantly when incubated with Lactobacillus casei B-2 and Lactobacillus plantarum B-17 strains. The effect of these two strains on the immunoactivity of PV was further studied. Our results showed that PV was degraded obviously after incubation with B-2 and B-17 strains for 36 h, and the content of PV decreased significantly. Also, the immunological activity decreased by 96.5% and 84.8% respectively. Therefore, these two strains of lactic acid bacteria have the potential to reduce the allergenicity of the main allergen PV of fish, which provides a scientific basis for the development of low allergenic fish products by lactic acid bacteria fermentation in the future.
  • Optimization of extraction and purification of cathepsin L from Litopenaeus vannamei muscle
    TANG Zhendong, SHAO Haiyan, ZHANG Di, LIU Shucheng, JI Hongwu, XU Jie, TAI Minrui, SU Weiming, LIANG Shanhao, HE Xuan
    Food and Fermentation Industries. 2022, 48(2): 71-78. https://doi.org/10.13995/j.cnki.11-1802/ts.027737
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    The purpose of the study was to optimize the extraction condition of cathepsin L from shrimp muscle (Litopenaeus vannamei), to isolate and purify, cathepsin L in extraction solutions, and to verify the effect of cathepsin L on the degradation of myofibril protein. The shrimp muscle was used as raw materials. The extraction condition of cathepsin L from muscle was optimized by single-factor tests, Plackett-Burman test and double-factor test. The cathepsin L in extraction solutions was isolated and purified by Tris-HCl buffer extraction, ammonium sulfate precipitation, Q-Seharose F.F anion exchange chromatography, SephacrylS-100 gel filtration chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis. The effect of cathepsin L on the degradation of myofibril protein was verified by the confirmatory experiment. The optimal extraction conditions of cathepsin L from shrimp muscle were determined as follows: buffer system containing Tris-HCl buffer of 40 mmol/L, L-Cys 6 mmol/L and PMSF 0.4 mmol/L, the ratio of solid to liquid at 1∶8(g∶mL), pH 6.0. Under the optimized conditions, the total enzyme activity value of cathepsin L increased to 378.36 U, and the yield of cathepsin L was 150.1 U/g. The specific activity of purified cathepsin L increased from 0.34 to 101.15 U/mg, the purification multiple was 298.28 times, the yield was 16.50%, and the molecular weight was 46.4 kDa. The confirmatory experiment further confirmed that the purified cathepsin L had significant influences on the degradation of actin and myosin heavy chain. cathepsin L had significant effects on the degradation of myofibril protein. It provides a theoretical basis for further study on the related properties of cathepsin L and its degradation mechanism in shrimp muscle.
  • Effect of dough frozen storage on the quality of Shaanxi Biangbiang noodles
    HUANG Junrong, MA Keying,PU Huayin, FU Jiajing,KUANG Jiwei
    Food and Fermentation Industries. 2022, 48(2): 79-85. https://doi.org/10.13995/j.cnki.11-1802/ts.028789
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    Biangbiang noodles have gained much attention in Shaanxi province for their delicacy and uniqueness. However, the effect of frozen storage on the quality of Biangbiang noodles is not clear, which limits its industrial production. In this study, high gluten wheat flour was used to make dough to study its rheological properties, freezable water content, crystal structure, the cooking characteristics, texture characteristics and microstructure in different frozen storage times (0, 5, 10, 20, 30 d) at -18 ℃. The results showed that the viscoelasticity of the dough decreased within 30 d of frozen storage, the proportion of freezable water and the relative crystallinity of starch increased in Biangbiang noodles during frozen storage. In addition, the water absorption and the cooking loss rate increased by 7.8% and 1.3% respectively, and an enhancement in hardness (from 199.53 g to 228.18 g) of the Biangbiang noodles produced by the dough after 30 d of frozen storage. Scanning electron microscope showed that there were large holes, broken gluten fragments and free starch granules in the noodles. The weakening of the gluten network structure led to a decline in the cooking performance of Biangbiang noodles, which in turn affected the hardness, elasticity and chewiness of the noodles. These results provided a certain theoretical reference for the subsequent expansion of the quality improvement methods and the realization of industrial production of Biangbiang noodles.
  • Ultra-high pressure technology assists optimizing the process of cowhide collagen low-fat beef patties
    GAO Yanlei, OJANGBA THEODORA, YANG Chao, WANG Zhuo, ZHANG Li, YU Qunli, GUO Zhaobin
    Food and Fermentation Industries. 2022, 48(2): 86-93. https://doi.org/10.13995/j.cnki.11-1802/ts.027208
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    The cowhide collagen assisted by ultra-high pressure technology was used as a fat substitute to make low-fat beef patties. Combined the texture, cooking loss, and sensory scoring, the effects of ultra-high pressure, ultra-high pressure time, NaCl content, and compound phosphate addition on the quality of beef patties was explored. Through the optimization of single factor and response surface experiments, the best process formula of cowhide collagen low-fat beef patties was finally determined. The results showed that under the conditions of an ultra-high pressure of 360 MPa for 21 min with a NaCl content of 1.5%, and a compound phosphate addition of 0.3%, the sensory score of beef patties reached 84.1, and the elasticity was 0.8%. The overall quality of patties was better.
  • Effects of heat treatments with different humidity on heat transfer process, low temperature storage quality and antioxidant system of zucchini
    GAI Xiaoyang, ZHANG Min, HU Junru, LI Jiale, ZHENG Kai, FANG Jiaqi, LING Yu
    Food and Fermentation Industries. 2022, 48(2): 94-102. https://doi.org/10.13995/j.cnki.11-1802/ts.026366
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    The aim of this study was to explore the effects of hot air treatments with different humidity on low-temperature storage quality and antioxidant system of zucchini fruits. The postharvest zucchini fruits were treated with hot air (44 ℃, 2.3 h) combined with different humidity (40%, 60%, 80%, 90%), and then stored at (4±0.5) ℃ and RH (80±5)%. The weight loss, chilling injury, electrolyte leakage, ascorbic acid content , catalase activity and other indicators were measured,and heat transfer analysis on the hot air treatment process with different humidity was conducted. The results showed that compared with other treatment groups, the 80% humidity heat treatment group had a gentler central heating rate and a faster epidermal heating rate, and it alco could reduce the cold injury symptoms and body softening of zucchini fruits under low-temperature storage. The weight loss was also slowed down. At the same time, the hot air treatment group could significantly reduce the fruit electrolyte leakage and malondialdehyde content, maintain the high activity of superoxide dismutase, catalase, peroxidase. Besides, it delayed the decrease of ascorbic acid content to maintain high active oxygen scavenging ability, inhibited the increase of hydrogen peroxide and superoxide anion as well. Compared with other humidity treatments, 80% humidity hot air treatment could effectively reduce the excessive accumulation of thermal stress, and could also enhance the activity of antioxidant enzymes under low-temperature storage, reduced oxidative damage and cold injury. This study provides a new reference and ideas for the process of hot air treatment and low-temperature storage of zucchini.
  • Study on antioxidant activity of corn gluten protein hydrolysate and its improvement to sausage quality
    WANG Binbin, LIU Xiaolan, ZHENG Xiqun, SU Jingyuan
    Food and Fermentation Industries. 2022, 48(2): 103-109. https://doi.org/10.13995/j.cnki.11-1802/ts.027550
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    Corn gluten hydrolysate was obtained by enzymatic hydrolysis of corn gluten with alcalase. Firstly, the antioxidant activity of the corn gluten hydrolysate was measured, and then the improvement effect of corn gluten hydrolysates on the quality of the Chinese sausage was evaluated by pH value, thiobarbituric acid reactive substances (TBARs), acid value (AV), texture, color difference and sensory evaluation as indexes. The results showed that corn gluten hydrolysates had good Fe2+ chelating ability, DPPH radical scavenging ability and hydroxyl radical scavenging ability, and its EC50 were 0.329, 2.397 and 0.723 mg/mL. When the corn gluten hydrolysate supplemental level was 0.75%, the TBARs and AV of the Chinese sausage were lower than those of 0.01% BHA group, indicating the corn gluten hydrolysate could replace chemical antioxidant to inhibit the spoilage of the sausage to a certain extent and prolong the storage time. The addition of the corn gluten hydrolysate could improve the texture and physicochemical properties of the Chinese sausage. When the additive amount was 0.5%, the sensory evaluation score was the highest. Therefore, the corn gluten hydrolysate could improve the quality of the sausage to some extent.
  • Effect of different packaging materials on the quality of semi-dried black carp during storage
    HUANG Haiyuan, SHEN Siyuan, SHI Wenzheng, LI Li, LU Ying
    Food and Fermentation Industries. 2022, 48(2): 110-115. https://doi.org/10.13995/j.cnki.11-1802/ts.027403
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    The effects of plastic packaging and EVOH-clove essential oil packaging on the quality characteristics of semi-dried black carp during storage were investigated, and the related indicator including sensory evaluation, water content, pH, total bacterial counts, thiobarbituric acid (TBA) and total volatile basic nitrogen content (TVB-N) were determined. The results showed that TVC, TBA, TVB-N increased gradually with the extension of storage time while none of the two packaging material improvers significantly affected the moisture content. Sensory evaluation of semi-dried black carp was decreased and plastic packaging lower than EVOH-clove essential oil packaging. Besides, pH decreased at first and then increased. EVOH-clove essential oil packaging could inhibit the growth of TVC and decreased the formation and accumulation of TVB-N. It also could effectively slow down the rate of lipid oxidation. Compared with ordinary packaging, EVOH-clove essential oil can slow down the deterioration of fish quality during storage, and is a more favorable packaging material for packaging and storage.
  • Effect of starter cultures on the biogenic amines of hard cheese made from yak milk during the ripening
    SONG Xuemei, SONG Guoshun, LIANG Qi, ZHANG Yan
    Food and Fermentation Industries. 2022, 48(2): 116-121. https://doi.org/10.13995/j.cnki.11-1802/ts.027614
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    The capability of biogenic amine formation of lactic acid bacteria seems to be strain-dependent, therefore, the aim of this study was to evaluate the effect of different starter cultures (thermophilic, mesophilic and mixed thermophilic-mesophilic cultures) on the formation of biogenic amines in the hard cheese made from yak milk during the ripening using HPLC. Three treatments inoculated with different commercial starter cultures were prepared. The results indicated that 2-phenylethylamine, putrescine, cadaverine, histamine and tyramine were detected in the cheese made with the thermophilic and mesophilic culture. Putrescine, 2-phenylethylamine, cadaverine and tyramine were in the cheese made with mixed thermophilic-mesophilic culture. Positive Pearson correlations existed among biogenic amines. The concentrations of biogenic amines increased with the maturation of six months. The maximum contents of the total biogenic amine were (448.3±9.6), (456.8±58.4) and (293±24.5) mg/kg in these three groups of cheese. Histamine and tyramine have higher toxicity, and the histamine content in the cheese made with the thermophilic culture and the tyramine content in the cheese with mesophilic culture were the highest, and their maximum contents were (20.8±7.9) and (92.9±6.7) mg/kg, respectively. The tyramine content was low and histamine was not detected in the cheese made with the mixed thermophilic-mesophilic cultures. Their contents of biogenic amines in all samples analyzed was below recommended levels of 50 mg/kg for histamine and 100 mg/kg for tyramine. This research provides a theoretical basis for choosing proper starter culture and controlling the biogenic amines.
  • In vitro simulation of the digestive characteristics of Agaricusbitorquis (Quél.) Sacc. intracellular polysaccharides in the intestinal tract of children
    ZHANG Fenbo, HU Shicheng, XIE Huichun, JIAO Yingchun
    Food and Fermentation Industries. 2022, 48(2): 122-130. https://doi.org/10.13995/j.cnki.11-1802/ts.028614
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    Agaricusbitorquis (Quel.) Sacc. intracellular polysaccharide was used as the research object to construct its effect in children in vitro intestinal glycolysis model. The change in the pH value, monosaccharide and uronic acid, total sugar and short-chain fatty acids of polysaccharide fermentation products were respectively determined by potentiometric method, liquid chromatography, phenol-sulphuric acid assay and gas chromatography to explore the characteristics of IPS. The results showed that intracellular polysaccharides were continuously degraded by intestinal flora during 48 h of in vitro fermentation, and the hydrolysis rate reached 100% at 12 h of fermentation. Five monosaccharides and uronic acid (glucose,D-mannoose,glucuronic acid, galacturonic acid, arabinose) were produced by polysaccharide degradation, and the total amount of the monosaccharides increased firstly and then decreased with the increase of the fermentation time, and reached the highest content at 6 h of fermentation. This difference was significant compared with the control group (P<0.05). Then the monosaccharide and uronic acid were further fermented by the microbial community to produce six kinds of short-chain fatty acids, including acetic acid, propionic acid, n-butyric acid,isobutyric acid,iso-valeric acid and n-valeric acid. The total amount of these fatty acids showed a continuously increasing trend with the increase of the fermentation time, and the difference was significant compared with the control group(P<0.05). The abundance of short-chain fatty acids made pH value of the fermentation system decreased gradually and finally stabilized at 3.56(0.01, which was significantly different from that of the control group (P<0.05). To sum up, the analysis of the characteristics of intestinal fermentation and digestion of Agaricusbitorquis (Quel.) Sacc. intracellular polysaccharides in the intestine could expand the development of intracellular polysaccharides as a nutritional and healthy core of functional factors.
  • Effect of corn starch on gelatin properties of gliadin
    YU Jiaqi, WANG Qiming, LI Weiyu, XU Hongfeng, LEI Xiaojuan, ZHAO Jichun, LEI Lin, MING Jian
    Food and Fermentation Industries. 2022, 48(2): 131-138. https://doi.org/10.13995/j.cnki.11-1802/ts.027190
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    The corn starch (6%, 9%, 12%, 15% and 18%) was added to gliadin solution to form a complex, and then the complex was heated to form a gel. The chemical forces, water holding capacity, whiteness, texture characteristics, rheological properties and swelling rate were determined. The results showed that, with the addition of corn starch, the ionic bond, hydrogen bond, hydrophobic interaction and disulfide bond content in the protein starch composite gel increased first and then decreased (P<0.05). The water holding capacity of the gel increased first and then levelled gently (P>0.05), and the maximum reached 99.515% (the corn starch was 18%). However, the whiteness and swelling rate of the gel decreased (P>0.05), and the hardness increased (P>0.05). The storage modulus and loss modulus increased first and then decreased. When the corn starch was 15%, the storage modulus and loss modulus reached the maximum. A suitable corn starch addition had a good filling effect on the gel network. Freezing-thawing cycles caused the decrease in water holding capacity, and the increase in the whiteness and hardness. This study provides a theoretical basis for gliadin in gel processing and drug gel release.
  • Polyphenols extraction from two kinds of origins of millet yellow and their protective effects on oxidative injury on nerve cells
    LIANG Ting, LU Yicheng, LIU Tong, GUAN Tong, LI Sen
    Food and Fermentation Industries. 2022, 48(2): 139-143. https://doi.org/10.13995/j.cnki.11-1802/ts.027539
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    The representative millet jinxiang golden millet in Shandong province and millet peach blossom in Yuxian county, Hebei province were used as raw materials to compare the content and types of polyphenols in them. And the oxidative stress damage model of SH-SY5Y induced by hydrogen peroxide (H2O2) was established to explore the protective effect of millet polyphenols and the optimal concentration under different treatments. The results showed that the content of polyphenols in Taohua millet was higher than that in golden millet, and the polyphenols in millet were mainly composed of flavonoids. Both two millet polyphenols could protect SH-SY5Y from the oxidative damage of H2O2 when the cells were pretreated with a concentration of 200-300 μg/mL.
  • Isolation and identification of lactic acid bacteria from intestinal tract of children and its function in the degradation of 3-methylindole
    ZHUANG Weiwei, ZHU Yaqin, ZENG Xianchun
    Food and Fermentation Industries. 2022, 48(2): 144-149. https://doi.org/10.13995/j.cnki.11-1802/ts.027719
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    The purpose of this study was to investigate the in vitro degradation of 3-methylindole by lactic acid bacteria(LAB) isolated from human intestine. MRS medium were used to screen LAB from the intestine of healthy children (aged 3 to 8 years), and then, total bacterial DNA was extracted, 16S rRNA sequence was amplified and the phylogenetic tree was constructed. LABs were cultured under stress in inorganic salt medium using 3-methylindole as sole carbon source and nitrogen source. The absorbance of LAB in high concentration skatole environment was measured by UV photometer. Then the degradation of 3-methylindole by LAB was determined by dynamic determination of 3-methylindole residue by GC-MS. The results showed that eight strains were all LAB, among which LAB1 belonged to Lactobacillus casei, LAB2 belonged to Weissella paramesenteroides, LAB3, LAB5, LAB6, LAB7, LAB8 belonged to Leuconostoc mesenteroides, and LAB4 belonged to Lactococcus garvieae. The eight strains grew slowly in the inorganic salt medium supplemented with 3-methylindole, but had strong ability to degrade 3-methylindole. The in vitro degradation rates of LAB1-LAB8 to 3-methylindole were 62.21%, 60.45%, 52.50%, 62.19%, 61.91%, 61.94%, 55.34% and 58.73%, respectively at 168 h, and the degradation rate of LAB1 (Lactobacillus casei) was the highest. It was proved that the LAB from children's intestines could degrade 3-methylindole. The results of our study provide a new microbial resource for degrading enterotoxin, and also provide a feasible theoretical basis for expanding the application of LAB in the future.
  • Genistein retard the progression of colitis-associated colorectal cancer by inhibiting xanthine oxidase
    LI Hongling, LI Haitao
    Food and Fermentation Industries. 2022, 48(2): 150-155. https://doi.org/10.13995/j.cnki.11-1802/ts.027506
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    Epidemiological studies have shown that the consumption of soybeans can reduce the risk of colorectal cancer (CRC). It may be that soybeans are rich in isoflavones, and genistein is the main ingredient. On the other hand, xanthine oxidase is the main enzyme that catalyzes the production of uric acid and reactive oxygen from purine in nucleic acid catabolism. Recent studies have shown that xanthine oxidase promote the development of cancer. Flavonoids have shown great potential in inhibiting xanthine oxidase. In order to explore the influence of flavonoid inhibitors on the development of colon cancer, firstly, we screened xanthine oxidase inhibitors by HPLC in vitro, including twelve flavonoids and two phenolic acid compounds. The results showed that 100 μmol/L genistein significantly inhibited the activity of xanthine oxidase and had a dose-dependent effect. Secondly, a mouse model of primary colorectal tumors induced by AOM/DSS was established, when 40 mg/kg genistein was administered to mice, the number of tumors in the colon of mice significantly reduced. Compared with the control group, the expression and activity of xanthine oxidase, the uric acid level, and the TNF-α level in the colon of the model group were significantly increased. Compared with the model group, the expression and activity of xanthine oxidase xanthine, uric acid level, and TNF-α level in the colon of the mice in the genistein group, were significantly reduced, and genistein also increased the GSH level in the colon. These results indicate that genistein can delay the development of colon tumors by inhibiting the activity of xanthine oxidase.
  • Intestinal probiotic effect of Akkermansia muciniphila ATCC BAA-835 in vitro
    WU Yanli, LIU Peng, SU Yongxin, LI Heng, GENG Yan, REN Yilin, XU Hongyu, XU Zhenghong, SHI Jinsong
    Food and Fermentation Industries. 2022, 48(2): 156-162. https://doi.org/10.13995/j.cnki.11-1802/ts.027445
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    Akkermansia muciniphila (Akk) possesses superior intestinal probiotic effect which is closely related to the host's physiological conditions, including intestinal, metabolic and neurological health. In this study, the intestinal probiotic effect of an Akk model strain (ATCC BAA-835) was evaluated using anaerobic cultivation method in vitro. The probiotic abilities of Akk were investigated, including the tolerance to simulated gastrointestinal environment, adhesion to Caco-2 cells, production of short-chain fatty acids and formation of biofilms utilizing oligosaccharides. The results showed that this Akk stain performed good tolerance to artificial gastrointestinal fluids and bile salts. It could adhere to the microvilli tip of differentiated Caco-2 cells. This Akk strain grew well in the medium with various oligosaccharides. It could quickly consume reducing sugars within 12 h and produce short-chain fatty acids, of which the output of acetic acid was the highest, followed by butyric acid. Akk possessed weak biofilm-forming ability, which could be improved significantly with the addition of oligosaccharides. And Akk could form biofilms at a medium level when the concentration of chito-oligosaccharides was 250 μg/mL. This study could provide further understanding for the microbiological basis of Akk's intestinal probiotic effect with assessments in vitro including pure microbial culture and cell models.
  • Green fluorescent protein labeling of Lactococcus lactis based on CRISPR/Cas9 system
    SONG Xin, WANG Hui, YUAN Shihao, HUANG Jiawei, YI Wentao, AI Lianzhong
    Food and Fermentation Industries. 2022, 48(2): 163-167. https://doi.org/10.13995/j.cnki.11-1802/ts.029311
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    Lactococcus lactis is a good carrier for the delivery of therapeutic agents in vivo. To investigate its actual delivery in vivo, L. lactis needs to be labeled. In this study, L. lactis NZ9000 was labeled with an enhanced green fluorescent protein (eGFP) using the CRISPR/Cas9 system to study its transport in vivo and evaluate its function as a probiotic. Firstly, a recombinant plasmid pYSH carrying eGFP and homologous arms was constructed based on the existing L. lactis CRISPR/Cas9 editing plasmid pLL25 in our laboratory. Secondly, pYSH was electro transferred into L. lactis NZ9000 competent cells, replacing the lactate dehydrogenase (ldh) gene in the genome with the enhanced green fluorescent protein gene, thus enabling L. lactis NZ9000 to express a green fluorescent protein. Finally, we measured the fluorescence intensity of the green fluorescence-labeled L. lactis NZ9000 mutant. The quantitative results of fluorescence intensity showed that eGFP could be stably expressed in different growth stages of L. lactis NZ9000.
  • Effect of FOs-hydroxypropyl-β-cyclodextrin on the quality of flour products
    YANG Mei, YU Tianyuan, HUANG Yifan, LI Mengyue, GONG Bingye, CHEN Xiaodong, WANG Dujun, SHANG Yueling, YU Xiaohong
    Food and Fermentation Industries. 2022, 48(2): 168-175. https://doi.org/10.13995/j.cnki.11-1802/ts.026966
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    Feruloyl oligosaccharides (FOs) have been generally proved to have bioactivities such as antioxidation, anti-glycosylation and regulating intestinal bacteria. However, FOs has larger negative effects on consumers' preference such as dough quality, the taste and flavor of dough products. In this paper, FOs were included in β-hydroxypropyl cyclodextrin to study the effects of feruloyl oligosaccharide-β-hydroxypropyl cyclodextrin (FOs-HP-β-CD) on the dough quality and taste, flavor, anti-glycation and anti-oxidation of biscuits. The results showed that the dough quality and the taste and flavor of biscuit with FOs-HP-β-CD were significantly improved than free-FOs. At the same time, the anti-glycation and antioxidant activities of FOs-HP-β-CD were not significantly different from free-FOs. By cyclodextrin inclusion, therefore, the dough products' adverse impact which the consumer's preferences caused of FOs significantly reduced, meanwhile the antioxidant and anti-glycosylation activity was retained. It provided a theoretical basis for the development the dough products with both consumer's preferences and nutritional characteristics.
  • Emulsifying properties and O/W emulsion stability of Perilla globulin
    LI Chao, FAN Cheng, LIU Ning, FANG Chenlu
    Food and Fermentation Industries. 2022, 48(2): 176-181. https://doi.org/10.13995/j.cnki.11-1802/ts.026413
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    The perilla seed was crushed, passed through a 60 mesh sieve and degreased with petroleum ether in order to obtain perilla seed degreasing powder. The Perilla globulin was extracted by using the osborne method, and its emulsifying properties were studied. The O/W emulsion of Perilla globulin was applied, In order to study the effect of Perilla globulin concentration on emulsion stability. The results showed that the content of globulin in a defatted powder of Perilla frutescens was high, and its solubility, emulsifying activity and emulsifying stability showed a U-shaped curve in the range of pH 2-9. Within 0.25%-1.25% globulin concentration, with the increase of protein concentration, the particle size, flocculation index and coagulation index of emulsion decreased gradually, and the content and concentration of interfacial protein increased. During the storage of 14 days, the fat in the emulsion with concentration below 0.75% showed floating phenomenon, while the emulsion with a concentration higher than 1.0% showed better storage stability.
  • Evaluation of antifreeze properties of bovine collagen in hamburger
    XU Yuqian, GUO Mei, LIU Guishan, YUAN Jiangtao, GUO Jiajun
    Food and Fermentation Industries. 2022, 48(2): 182-188. https://doi.org/10.13995/j.cnki.11-1802/ts.027039
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    In order to evaluate the antifreeze properties of bovine collagen in hamburger, 2%, 4%, 6% and 8% bovine collagen were added into the hamburger to measure the following indexes including thawing loss rate, pH, color, salt soluble protein content, salt-extractable protein water holding capacity and Ca2+-adenosine triphosphatase (ATPase) activity after 7 d short term freezing storage, 30 d long term storage and 2, 4 and 6 freeze-thaw cycles storage. The results showed that with the prolongation of storage time, the thawing loss rate of the control group showed an upward trend. However, pH, color, salt soluble protein content, salt-extractable protein water holding capacity and Ca2+-ATPase activity showed a downward trend. The thawing loss rate decreased in treatment group with bovine collagen, and the maximum reached 15.74% when the addition was 6%. The pH value and color had changed not significantly. Salt soluble protein content, salt-extractable protein water holding capacity and Ca2+-ATPase activity all increased(P<0.05), and the treatment group increased by 25.79%, 34.95% and 25.71% at 6% respectively. The results showed that bovine collagen could effectively reduce the water loss and protein denaturation caused by freezing and thawing cycles, and improve the preservation rate of beef products in freezing.
  • Comparative study on the physicochemical properties and biological activities of polysaccharides from different components in the berry of Berberi dasystachya
    ZHOU Wen, HAN Lijuan, MA Nana, QI Ying, YUE Qingming, SUO Nanzhuoma, GUO Yan, YUAN Zhenzhen
    Food and Fermentation Industries. 2022, 48(2): 189-197. https://doi.org/10.13995/j.cnki.11-1802/ts.027695
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    The hypoglycemic effects of different components of Berberi dasystachya polysaccharides (BDPs) were studied comprehensively by combining the effects of antioxidation, hypoglycemia and regulation of intestinal flora in vitro. Different components of BDPs(BDPs-70, BDPs-80 and BDPs-90)were prepared by ethanol alcohol precipitation and their primary structures were characterized by high performance gel permeation chromatography, Fourier transform infrared spectroscopy and scanning electron microscopy. Comparing DPPH and ABTS free radical scavenging rate, reducing power, α-amylase and α-glucosidase inhibition rate and their effects on Lactobacillus acidophilus and Escherichia coli were compared. The results showed that the uronic acid content of BDPs-80 was the highest, and the average molecular weights of BDPs-70, BDPs-80 and BDPs-90 were 9 851, 9 901 and 9 855 Da, respectively. It showed characteristic absorption peaks of polysaccharides, which were β-pyran polysaccharides with flaky surface structure. The scavenging rates of the three polysaccharides on DPPH and ABTS free radicals were in the following order: BDPs-90>BDPs-80>BDPs-70, and the reducing power of BDPs-80 was the best. The inhibition rate of α-amylase was BDPs-90>BDPs-80>BDPs-70. The inhibition rate of α-glucosidase was BDPs-80>BDPs-90>BDPs-70. The three polysaccharides as carbon sources can promote the proliferation of Lactobacillus acidophilus (BDPs-90 has the best promotion effect), significantly increase the content of short chain fatty acids, and inhibit the growth of Escherichia coli (BDPs-80 has the best inhibitory effect). The theoretical basis for the development of Berberi dasystachya polysaccharides into food and medicine for the prevention and treatment of diabetes were provided in this research.
  • Effects of melatonin treatment on postharvest physiology and storage quality of goji berry
    DENG Shufang, WANG Peng, ZHANG Huaiyu, LEI Haolin, CUI Meili, MA Wenping, WANG Junjie
    Food and Fermentation Industries. 2022, 48(2): 198-204. https://doi.org/10.13995/j.cnki.11-1802/ts.027111
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    To explore the effect of exogenous melatonin (MT) treatment on the postharvest physiology and quality of fresh goji berry stored at low temperature, ‘Ningqi-5’ goji fruit were soaked with MT at 0 (control check, CK), 25, 50 and 75 μmol/L, respectively. Subsequently, the changes of physiological and quality indicators including respiration rate, ethylene release rate, the content of superoxide anion and hydrogen peroxide, color, hardness, the ratio of solid and acid, total phenols, flavonoids and the content of carotenoids during fruit storage at low temperature were analyzed in the present study. Moreover, the method of principal component analysis (PCA) was also used to comprehensively evaluate the changes in storage quality. The results showed that MT treatment reduced the respiratory intensity and the rate of ethylene release. Meanwhile, the decline of quality indicators containing color, hardness and the ratio of solid and acid were delayed in MT treated fruit. Furthermore, MT can also remove reactive oxygen species and promote the accumulation of total phenols and flavonoids in the goji fruit. In addition, the decomposition of carotenoids was slowed down in the fruit treated by MT. These results suggested that exogenous MT treatment could significantly (P<0.05) inhibit the senescence and maintain the storage quality of goji berry during storage at low temperature. Among which, MT at 50 μmol/L had the best preservation effect on the fresh goji berry.
  • Effect of storage time on the quality of medium and high temperature Daqu
    TAO Min, MING Hongmei, MA Shiyuan, DU Xiangjun, FU Changbiao
    Food and Fermentation Industries. 2022, 48(2): 205-211. https://doi.org/10.13995/j.cnki.11-1802/ts.027254
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    In order to explore the effect of storage time on the quality of medium and high temperature Daqu, and optimize the storage time, the physicochemical and biochemical indexes and sensory scores of Daqu samples from 0 to 120 d in autumn were analyzed by one-way analysis of variance (ANOVA), and the effects of storage time on Daqu flavor compounds were explored by HS-SPME-GC-MS and principal component analysis. The results showed that significant difference in moisture content between Daqu stored for 0 and 60 d was detected; there was significant difference in liquor chemical strength between Daqu stored for 0 and 30 d; there was no significant change in physicochemical and biochemical indexes and sensory scores of Daqu samples at other time points. There were 31 common flavor compounds in five Daqu samples with different storage time, and the main flavor compounds were esters, which accounted for 72.70%-85.04%. With the extension of storage time, the number and content of flavor compounds in Daqu decreased. Among them, the content of 39 flavor compounds such as amyl acetate, ethyl acetate, 2,3,5,6-tetramethylpyrazine decreased after 30 d of storage; the mass fraction of ethyl octadecanoate and 2,3,5,6-tetramethylpyrazine decreased by 82.61% and 81.25% after 120 d of storage. The changes of Daqu quality during storage may be related to environmental factors such as moisture and temperature, volatilization, oxidative decomposition and microbial transformation. Based on the analysis of physicochemical and biochemical indexes, sensory scores and flavor compounds, it is suggested that the finished Daqu should be stored for 60 d.
  • Optimization of deodorization process of Chlorella growth factor solution based on GC-IMS and sensory evaluation
    XUE Luyu, ZHOU Wenhong, YU Lian, LI Yulin, DENG Yuping, LIU Xiaoling
    Food and Fermentation Industries. 2022, 48(2): 212-218. https://doi.org/10.13995/j.cnki.11-1802/ts.028943
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    Taking the fishy value as the evaluation index, this test compares the deodorization effects of heating deodorization method, embedding deodorization method and shielding deodorization method, and determines the best deodorization temperature, deodorization time and deodorization process. The deodorization process of Chlorella growth factor solution was optimized by orthogonal test. Finally, the samples before and after deodorization were analyzed by gas chromatography ion mobility spectroscopy (GC-IMS). When 0.03% β-cyclodextrin was heated at 50 ℃ for 90 min, the odor value was the lowest, which was 3.3 points; when 1.0% jasmine pollen was heated at 40 ℃ for 60 min, the lowest fishy value was 1.8 points; when 2.0% green tea extract was heated at 50 ℃ for 90 min, the lowest fishy value was 2.3 points, and the volatile organic compounds and fingerprints of the samples were compared by LAV software. It provides technical and theoretical support to the production and application of Chlorella growth factor flavor beverage.
  • Construction and cellulose hydrolysis analysis of winter wheat expansin TaEXPA8 engineered Aspergillus niger
    WANG Xue, FENG Xu, HE Fumeng, XU Yongqing, YUAN Qiang, LI Li, LIU Dan, KONG Dexing, LI Fenglan
    Food and Fermentation Industries. 2022, 48(2): 219-223. https://doi.org/10.13995/j.cnki.11-1802/ts.027464
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    Cellulose, which is abundantly present in crop stalks, is one of the renewable clean energy sources. The full utilization of cellulose is of great significance to the sustainable development of natural resources and environmental protection. However, the complex structure of cellulose in straw makes its degradation work harder to carry out. Expansins are a class of cell wall relaxants present in plants and part of microorganisms. Moreover, expansins from microorganisms were confirmed to increase the hydrolysis efficiency of cellulase. In order to explore the synergistic effect of plant expansins on improving the ability of cellulase to degrade cellulose, an Aspergillus niger expression vector was constructed based on winter wheat expansin protein TaEXPA8, and the Aspergillus niger engineering strain pSZHGS-TaEXPA8 was obtained using Aspergillus niger CICC2462 as the receptor. At the same time, we analyzed the promoting effect of engineered strain fermentation broth on cellulose hydrolysis. Results showed that TaEXPA8 gene was able to undergo normal transcription in engineered bacteria, and the expression of TaEXPA8 protein was detected in fermented supernatant, but at a lower level. The fermentation broth of engineered strain could significantly promote the disintegration of filter paper, and glucose content produced by the hydrolysis was improved by 21.2% compared with that of single cellulase treatment. This research provides new ideas and methods for the application of plant expansins in cellulose degradation.
  • Improve the production efficiency of Bacillus natto nattokinase by knocking out the γ-PGA synthetic gene
    HAN Yuxing, MENG Fanqiang, ZHOU Libang, LU Zhaoxin
    Food and Fermentation Industries. 2022, 48(2): 224-230. https://doi.org/10.13995/j.cnki.11-1802/ts.027580
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    Nattokinase is a thrombolytic enzyme produced by Bacillus natto. The polyglutamic acid (γ-PGA) produced during the cultivation of B. natto increases the viscosity of the fermentation broth, which makes the separation and purification of nattokinase difficult. It increases the cost and limits the large-scale production of nattokinase. In this study, the γ-PGA synthetic gene pgsB was knocked out by homologous recombination, to reduce the content of γ-PGA and the viscosity of the fermentation broth, which might improve the efficiency of separation and purification of nattokinase. The result showed that the yield of γ-PGA of pgsB-deleted strain reduced significantly compared to the wild strain. At the 24th hour of fermentation, the yield of γ-PGA of pgsB-deleted strain reduced 57.9%. Besides, there was no significant difference in cell density, indicating that the deletion of pgsB gene reduced the viscosity of the fermentation broth and had no effect on the growth of the bacteria. The recovery rate of nattokinase of the pgsB-deleted strain was increased by 19.2% in the process of purifying nattokinase by ultrafiltration. Therefore, the separation and purification efficiency of nattokinase had been improved after knocking out the pgsB gene, which might provide a new method for the industrial production of nattokinase.
  • Difference of the microbial community and metabolite in pit mud with different age and position
    BI Tianran, HUANG Jun, ZHANG Suyi, CHEN Xiaoru, CHEN Suqi, MU Yu, CAI Xiaobo, QIU Chuanfeng, ZHOU Rongqing
    Food and Fermentation Industries. 2022, 48(2): 231-237. https://doi.org/10.13995/j.cnki.11-1802/ts.027756
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    The time-space characteristics of microbial communities and major metabolic components in pit mud were explored by multiphase detection technology. The results suggested that pits' microenvironment and flavored metabolites influenced each other, which led to the directed evolution of microbial communities. Seven of genera, including Caproiciproducens, Clostridium sensu stricto 12, were related with age, while methanogen was associated with location. Besides, the abundance of Lactobacillus and Nitrosopumilaceae was decreased as sealing the cellar by stainless steel instead of pit mud. Community composition was not only affected by the microenvironment of pits, but also by community interaction. Caproiciproducens, Clostridium sensu stricto 12, Methanobacterium and Methanoculleus were positively correlated with caproate ester. The quantitative detection results of fluorescence in situ hybridization uncovered that the functional flora such as Clostridium were increased with the increasing of pit age, and was higher in the bottom of the cellar.
  • Visualized detection of florfenicol in eggs by colorimetry based on gold nanoparticles
    WANG Qi, WANG Xin
    Food and Fermentation Industries. 2022, 48(2): 238-247. https://doi.org/10.13995/j.cnki.11-1802/ts.027854
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    A colorimetric sensor was developed for the detection of florfenicol (FF) residue based on aptamer modified gold nanoparticles (AuNPs). The test conditions were optimized to improve the sensitivity and stability of the method, and the feasibility of this method for the detection of FF in eggs was also analyzed.In addition, a smartphone was integrated into the colorimetric sensor to eliminate the use of sophisticated equipment and possess the capability for convenient and high-throughput detection. The concentration of NaCl, the incubation time with NaCl, the concentration of aptamers, and the reaction time with target was optimized to be 50 nmol/L, 5 min, 750 nmol/L and 20 min, respectively. The colorimetric sensor displayed linear ranges of detecting florfenicol and florfenicol amine from 20 to 40 nmol/L, and limits of detection (LODs) were 5.41 and 6.29 nmol/L, respectively. The average recoveries of florfenicol and florfenicol amine in egg samples were 98.65%-103.40% and 98.35%-107.49%, with relative standard deviations of less than 6.78%. And from the Red-Green-Blue analysis with the smartphone, the change of Blue/Red value showed linear correlations with the concentration of the target. In real samples detection, this sensor possessed the capability of monitoring the change of florfenicol residue with the extended administration period. The results indicated that this sensor could be a potential tool for the rapid detection of FF residue in food.
  • Prediction of soluble solids content in Hami melon by combining near-infrared spectroscopy and BiPLS-SPA technology
    GUO Yang, SHI Yong, GUO Junxian, LI Xuelian, HUANG Hua
    Food and Fermentation Industries. 2022, 48(2): 248-253. https://doi.org/10.13995/j.cnki.11-1802/ts.027494
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    The method of near-infrared spectroscopy and data dimension reduction method were used to establish the prediction model of soluble solids content in Hami melon. Six sub-ranges and 432 spectral variables were selected from the original spectrum. The spectral data of six joint sub-regions were combined with competitive adaptive reweighted sampling(CARS), genetic algorithm(GA) and successive projections algorithm(SPA) to extract the feature wavelength respectively. Then, the selected characteristic wavelength and interval wavelength was used as the input variables of the model. The extreme learning machine(ELM)and partial least squares(PLS)were used to establish the prediction model of soluble solids content in Hami melon. The results showed that the prediction model of BiPLS + SPA + PLS was the best. The correlation coefficient of the corrected set and the predicted set was 0.923 4 and 0.878 8 respectively. The model can accurately predict the content of soluble solids in Hami melon.
  • Determination of illegal dyes thioflavine T in Larimichthys crocea by QuEChERS-UPLC-MS/MS
    ZHAO Huinan, ZHENG Wenjing, SUN Shanshan, WANG Mingdong, XUE Xia, WANG Jun, ZHU Jianhua, LIU Yanming, ZHANG Yanxia
    Food and Fermentation Industries. 2022, 48(2): 254-259. https://doi.org/10.13995/j.cnki.11-1802/ts.027116
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    An analytical method was developed for the determination of thioflavine T in Larimichthys crocea using ultra- performance liquid chromatography-tandem mass spectrometry. The samples were extracted with an acetonitrile-water solution and purified by the quick, easy, cheap, effective, rugged and safe (QuEChERS) method. The separation was carried out on a C18 column with gradient elution using 0.1% (V/V) formic acid aqueous solution and acetonitrile as mobile phases by ultra-performance liquid chromatography (UPLC). The target compound was detected by MS/MS system with electrospray ionization (ESI) under multiple reaction monitoring (MRM) mode with external standard method. Under the optimal conditions, thioflavine T showed good linearity (r>0.998) in the range of 0.5-50.0 ng/mL. The limit of detection (LOD) of the method was 2.0 μg/kg and the limit of quantitation (LOQ) was 5.0 μg/kg. Moreover, the spiked recoveries of the analyte from blank Larimichthys crocea samples at the three levels of 5.0, 20.0 and 100.0 μg/kg were in the range of 94.1%-99.2% with the relative standard deviations (RSD) less than 1.60%. With the advantage of convenience, fast, sensitivity and good repeatability, the method is suitable for the detection of thioflavine T in Larimichthys crocea.
  • Proteomics analysis of egg white treated with three drying methods based on iTRAQ technology
    SHI Shengjuan, LIU Lili, YANG Xieli, ZHANG Yueqi
    Food and Fermentation Industries. 2022, 48(2): 260-266. https://doi.org/10.13995/j.cnki.11-1802/ts.027698
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The aim of this study was to explore the differences of egg white proteins in three drying methods of vacuum freeze-drying (FD), spray-drying (SD) and microwave vacuum freeze-drying (MFD). The isobaric tags for relative and absolute quantitation (iTRAQ) technique was used to analyze the proteomic differences of the three groups. Among 157 kinds of egg white proteins with quantitative information, 87 kinds of different proteins were identified. The number of up-regulated proteins in the MFD vs FD group was 46 which accounting for 67.6% of the total number of different proteins. Kyoto encyclopedia of genes and genomes (KEGG) enrichment showed that there were two gene pathways significantly enriched in MFD vs FD group and MFD vs SD group, namely folding and degradation, transport and catabolism. In addition, four proteins were screened for significant changes in their abundance during the drying process, namely mucin, serum albumin, ovalbumin-associated protein Y subtype X1 and ovalbumin-associated protein Y. In this study, the proteomics method was used to analyze the expression changes of differential protein in egg white treated with different drying methods, and to provide a reference for the future production and development of high-quality egg white powder and functional egg products.
  • Characterization of characteristic odor and establishment of nondestructive detection model of core rot apples based on electronic nose
    ZHANG Jianchao, ZHANG Peng, XUE Youlin, JIA Xiaoyu, LI Jiangkuo
    Food and Fermentation Industries. 2022, 48(2): 267-273. https://doi.org/10.13995/j.cnki.11-1802/ts.026717
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    To explore the discrimination effect of the electronic nose on core rot apples, “Fuji” moldy core and healthy apples were used as test materials and the electronic nose information of core rot apples was characterized based on SIMCA software. In addition, the fisher discriminant function, multilayer perceptron neural network (MLPNN) and radial basis function neural network (RBFNN) discriminant models of core rot apple was established. The results showed that W5C, W1C and W3C were the characteristic sensors of healthy fruit, while W1S, W2S, W1W and W5S were the characteristic sensors of severely diseased fruit. The model of MLPNN had the best discrimination effect, and the overall prediction accuracy for the modeling and validation was 88.61% and 88.46%, respectively. The model of RBFNN was secondary with the overall prediction accuracy for the modeling and validation was 93.50% and 80.95%, respectively. While, the model of fisher discriminant function had the worst discrimination effect, and the overall prediction accuracy for the modeling and validation was 91.50% and 79.27%, respectively. Even though the three discriminant models had good discriminant effect on healthy and severe fruit, and the discriminant effect on healthy and mild fruit was not ideal, which needs to be further optimized in future.
  • Colorimetric detection of Staphylococcus aureus using aptamers and hybridization chain reaction amplification
    LU Chunxia, WANG Changxuan, HUANG Qiao, CHEN Xia, LI Hongmin, FU Jiali, ZHANG Yunhong, WANG Shuanghui
    Food and Fermentation Industries. 2022, 48(2): 274-279. https://doi.org/10.13995/j.cnki.11-1802/ts.027618
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    A ultrasensitive colorimetric assay was developed for the detection of Staphylococcus aureus based on hybridization chain reaction with enzyme-amplification using aptamer as the recognition probe. The results showed that the optimal conditions for this method were as follows: aptamer 60 nmol/L, detection probe 80 nmol/L, hairpin DNA 80 nmol/L, bovine serum albumin concentration 10 g/L, blocking time 4 h, dilution volume ratio of streptavidin-horseradish peroxidase (SA-HRP) 1:40 000, incubation time between S. aureus and aptamers 30 min, hybridization time of hairpin DNA 60 min. Under the optimal conditions, the calibration curves for S. aureus showed good linearities in the range of 10-105 CFU/mL with correlation coefficients (R) of 0.992. The limit of detection was 10 CFU/mL, and there was no cross-reaction with other food-borne pathogens. Subsequently, the proposed method was applied to measure S. aureus in real samples, and was validated using official standard method. There was no significant difference between the detection results of the two methods (P > 0.05). The recoveries of S. aureus in food samples were in the range of 91.8%-98.2%, and the relative standard deviation was less than 6%. This developed method has the advantages of simple pretreatment, high sensitivity, low detection cost and good accuracy, and is suitable for rapid determination of S. aureus in batch samples.
  • Research on status and prospects of Xinjiang apricot storage
    CUI Kuanbo, ZHU Zhanjiang, YANG Liling, ZHU Zhaoshuai, MA Wenqiang, ABULIZI Basiti, SHEN Xiaohe, JIANG Weibo
    Food and Fermentation Industries. 2022, 48(2): 280-286. https://doi.org/10.13995/j.cnki.11-1802/ts.027016
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Xinjiang province is in the hinterland of Asia and Europe. Apricot is a kind of climacteric fruit, and it is difficult to store, transport and keep fresh. Besides, its postharvest respiration is strong, post-ripening and senescence are fast, very easy to rot and lose commercial. The commercial properties of apricots will mature quickly if they are not processed in time after harvesting. The shelf life is very short, which seriously affects the commodity value of apricot fruits and causes serious losses for farmers. This article reviewed the development status of the Xinjiang apricot industry and the research progress of apricot fruit storage and preservation. Moreover, from the aspects of pre-harvest factors, maturity, vibration stress, near-ice temperature storage, delivery methods, cold chain transportation, etc, factors affected transportation, preservation and commercialization is explored to improve the quality of postharvest apricot storage and transportation. This review provides a reference and theory for the commercialization of the apricot industry and the study of the entire cold chain storage.
  • Advances in biological control of postharvest diseases of jujube by antagonistic microorganisms
    LEI Xingmeng, YI Lanhua, DENG Lili, ZENG Kaifang
    Food and Fermentation Industries. 2022, 48(2): 287-292. https://doi.org/10.13995/j.cnki.11-1802/ts.027628
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    Postharvest jujube is prone to fungal infection, resulting in significant losses. Antagonistic microorganism is a green, environmentally friendly and safe method to replace chemical synthetic fungicides to control postharvest diseases of jujube. The antagonistic microorganisms applied to control postharvest diseases of jujube mainly include Metschnikowia sp., Candida sp., Cryptococcus sp., and Bacillus sp. Control mechanisms of these antagonistic microorganisms against postharvest diseases of jujube fruit mainly include nutrition and space competition, secreting antibacterial substances and inducing host resistance. This review introduces the main antagonistic microorganisms for the controlling of postharvest diseases in jujube, focusing on the source of antagonistic microorganisms, the biological control effect, the methods to improve the biological control effect, and the action mechanisms, and then prospects the current problems of biological control of postharvest jujube diseases.
  • Progress of polycyclic aromatic hydrocarbons and heterocyclic amines generation and preventions in grilled meat
    XUE Guizhong, QIAO Mingwu, HUANG Xianqing, SONG Lianjun, WANG Fei, MENG Shaohua, MA Xiangjie
    Food and Fermentation Industries. 2022, 48(2): 293-301. https://doi.org/10.13995/j.cnki.11-1802/ts.027509
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Grilled meat products are popular due to their delicious taste, however, polycyclic aromatic hydrocarbons and heterocyclic amines will be formulated because of fat pyrolysis, Maillard reaction with high temperature treatment of traditional grill. In this paper, processing on the formation pathways, influencing factors and inhibition methods of harmful substances of polycyclic aromatic hydrocarbons and heterocyclic amines in grilled meat is reviewed. It mainly describes HAVA and Diels-Alder formulation of the polycyclic aromatic hydrocarbons, free radical pathway and Maillard reaction of the heterocyclic amines. The recommendation of proper treatment conditions such as grilling temperature, time and technique, and the prevention methods like adding additional substances will be proposed to optimize the grill technique and promote the healthy development of the meat industry.
  • Advances on non-destructive quality detection of forest-fruit in the sort of woody grain and oil based on near infrared spectroscopy and hyperspectral imaging technology
    LI Xingpeng, JIANG Hongzhe, JIANG Xuesong, GU Haiyang, ZHOU Hongping
    Food and Fermentation Industries. 2022, 48(2): 302-308. https://doi.org/10.13995/j.cnki.11-1802/ts.027746
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    The quality detection of the forest-fruit in woody grain and oil is significant support for the development of the industry since it is related to national health and safety. Meanwhile, it is also conducive to enhancing the international competitiveness of products. In contrast to the traditional detection methods, near-infrared spectroscopy and hyperspectral imaging detection technology have the following characteristics. It is high speedy, non-destructive, safe and online detection. This thesis reviewed the principle of near-infrared spectroscopy and hyperspectral imaging technology, introduced its application in many aspects of the forest-fruit (nutrient component prediction, maturity evaluation, origin and variety identification, mold and defect discrimination), and pointed out the inadequacy of the current research as well as provided many solutions. The results are expected to provide some reference and guidance for scholars of related research fields in the quality detection of the forest-fruit.
  • Research progress on the pharmacological action and mechanism of arbutin
    LIU Xiaoting, WANG Xinxuan
    Food and Fermentation Industries. 2022, 48(2): 309-316. https://doi.org/10.13995/j.cnki.11-1802/ts.027263
    Abstract ( ) Download PDF ( ) HTML   Knowledge map   Save
    Arbutin is widely used in the cosmetics and pharmaceutical industry due to its whitening and pigment removing properties, and pharmacological effects such as antioxidant, anti-microbial and anti-inflammatory activities. In recent years, it has also been used in improving wine aroma and other food. As people's emphasis on diet and health care, many drugs also develop usage in food. Based on the research results of the pharmacological activities and mechanism of arbutin at home and abroad, this paper summarized the main research progress of the pharmacological activities and mechanisms of arbutin in removing pigment, anti-oxidation, anti-inflammation, bacteriostasis, antitussive, expectorant, antiasthmatic, anti-cancer, radiological protection and cryo-protection, discussed the types of arbutin effect, influence factors, mechanism and effect of the process. On this basis, the research prospect of arbutin was prospected.
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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