25 February 2022, Volume 48 Issue 4
    

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  • WANG Linlin, YANG Shurong, WANG Jialiang, WANG Gang, ZHANG Hao, ZHAO Jianxin, CHEN Wei
    Food and Fermentation Industries. 2022, 48(4): 1-9. https://doi.org/10.13995/j.cnki.11-1802/ts.029044
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    Constipation is a common gastrointestinal disease, and the incidence is increasing year by year. Clinical studies have found that the intestinal microbiota of patients with constipation is imbalanced. Regulating the intestinal microbiota by giving the host a certain amount of active probiotics has become an important means of treating constipation. In this study, two strains of Lactobacillus paracasei with different constipation relief effects were selected for research. It was once again confirmed that only L. paracasei LPC-F derived from the feces of healthy adults had the effect of relieving constipation by detecting the constipation-related indicators. Furthermore, we analyzed the possible ways of L. paracasei LPC-F to relieve constipation by detecting the constipation-related gastrointestinal regulatory peptides, serum inflammatory factors, the number of colonic Cajal interstitial cells, intestinal microbiota and its metabolite SCFAs and other indicators. The results indicated that L. paracasei LPC-F increased the level of acetic acid by changing the structure of the intestinal microbiota. Acetic acid stimulated the release of 5-HT from enterochromaffin cells, and 5-HT, which released into the intestinal lumen, bound to its receptor to promote the proliferation of interstitial cells of Cajal, thereby ultimately enhancing intestinal peristalsis and alleviating constipation.
  • TANG Xuechao, WEI Chun, YUAN Wei, SUN Jie
    Food and Fermentation Industries. 2022, 48(4): 10-15. https://doi.org/10.13995/j.cnki.11-1802/ts.027604
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    Production capacity of engineered yeast decreases due to some pressures, such as oxidative stress and protein misfolding. Results of this study showed that, the engineered yeast with enhanced mevalonate pathway, overexpression of human apoptosis regulator BCL-2 and reduced glutathione synthase GSH1 promoted the production of nerolidol by 77.7% and 32.7% in shake flasks, reached 594.1 and 446.9 mg/L, respectively. Metabolome analysis between strains with and without BCL-2 overexpression showed that there were 182 differential metabolites between these two strains. It mainly involved the metabolic pathways of fatty acids and amino acids, and biosynthetic pathways of coenzyme A and pantothenic acid. In addition, BCL-2 protein linked with endoplasmic reticulum localization signal peptide had a stronger promoting effect on nerolidol production, which was further increased by 29.2%, reaching 767.6 mg/L. This study provides an effective strategy for increasing the yield of exogenous terpenoids in engineered Saccharomyces cerevisiae.
  • HE Qing, ZHENG Suhui, QIN Nannan, LIU Xueyan, GUAN Junfeng, WU Bin, YU Yongchun
    Food and Fermentation Industries. 2022, 48(4): 16-23. https://doi.org/10.13995/j.cnki.11-1802/ts.027313
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    To investigate the effects of pre-harvest spraying salicylic acid (SA) on the softening process of postharvest grapes, red globe grape was used as material with the spraying of 1.0 mmol/L SA before harvest, and then stored at room temperature (22±1) ℃ after pre-cooling. The changes of fruit quality, protopectin (PP), cellulose, water soluble pectin (WSP) contents, cell wall metabolism-related enzyme activities and relative gene expression were analyzed. The results showed that SA could effectively delay the increase of weight loss and decay rate, browning index of fruit stem as well. SA also could decrease the hardness, PP and cellulose content, and increase WSP content. Moreover, SA inhibited the activities of polygalacturonase (PG), pectin methylesterase (PME), cellulase (Cx), β-glucosidase (β-Glu) , β-galactosidase (β-Gal) and the expressions of related genes (VvPG, VvPME, Vvβ-Glu and Vvβ-Gal) in fruits. Furthermore, PG, PME, Cx, β-Glu and β-Gal were involved in the softening process of red grape fruits, which can prolong the shelf life of grapes, reduce the economic losses caused by postharvest softening and rot, and improve the safety of postharvest grapes.
  • YIN Kehong, YANG Xi, ZHAO Xiufei, YANG Xi, LI Yunqian, ZHANG Xuechun
    Food and Fermentation Industries. 2022, 48(4): 24-31. https://doi.org/10.13995/j.cnki.11-1802/ts.027619
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    This study aimed to in-depth explore the effects of free radical-induced oxidation on arachin. A hydroxyl radical oxidation system composed of iron/hydrogen peroxide/ascorbic acid was established, and arachin was oxidized to a variable extent by varying the concentration of hydrogen peroxide, then the influence of hydroxyl radical-induced oxidation on the structure and property of arachin was investigated. The results showed that the carbonyl content, turbidity, and foaming stability of arachin increased with the increasing of hydrogen peroxide concentration. Meanwhile, the free sulfhydryl group, total sulfhydryl group, solubility, and surface hydrophobicity significantly decreased, while the emulsification, emulsification stability, and foaming property increased firstly and then decreased. Moreover, the UV scanning spectra showed that the absorption peak intensity of arachin decreased obviously after oxidation, and the maximum wavelength showed a slight blue shift. Differential scanning calorimetry showed that the exothermic peaks of arachin modified by hydroxyl radical were 74, 72, 70, 75, 70, 72, 73 ℃, respectively, and there was no significant change compared with the control group (72 ℃). Furthermore, the circular dichroism analysis showed that the secondary structure of arachin was changed with the increase of hydrogen peroxide concentration such as the α-helix structure was decreased, and the irregular curled structure was increased. The result showed that the hydroxyl radical-induced oxidation had a great influence on the structure and property of arachin. The structure and functional properties of arachin can be regulated by moderate oxidation to obtain arachin with good emulsification and foaming property.
  • SHEN Danyu, DOU Ligeng, LIU Yihua, TANG Fubin, ZHAO Zhendong, BI Liangwu
    Food and Fermentation Industries. 2022, 48(4): 32-38. https://doi.org/10.13995/j.cnki.11-1802/ts.027545
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    The extraction efficiency of different forms of phenolic acids from walnut pellicle was studied, and a suitable extraction method for phenolic acids from walnut pellicle was established. The effects of different proportions of methanol and ethanol on the extraction of soluble free, esterified and insoluble bound phenolic acids from walnut pellicle were compared. The results showed that 50% methanol was suitable for extracting soluble free chlorogenic acid and gallic acid and 50% ethanol was suitable for extracting soluble free syringic acid and vanillic acid. Moreover, 60% ethanol was suitable for extracting soluble esterified gallic acid and 100% ethanol was suitable for extracting soluble free protocatechuic acid and insoluble bound vanillic acid. Besides, 80% methanol and 70% ethanol solution both had higher extraction rates for most of the three different forms of phenolic acids. The results could provide a reference for the extraction and utilization of different phenolic acids in walnut pellicle.
  • YANG Jing, LIANG Qi, SONG Xuemei, ZHANG Yan
    Food and Fermentation Industries. 2022, 48(4): 39-46. https://doi.org/10.13995/j.cnki.11-1802/ts.027641
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    To explore the fatty acid composition, functional active fatty acids and health index changes of yak ghee during storage by measuring the fatty acid status of yak ghee in Qinghai Tibet Plateau, four health indexes of atherosclerosis index (AI), thrombosis index (TI), health promoting index (HPI) and hypocholesterolemia/hypercholesterolemia ratio (HH) were used for the evaluation. Yak ghee from Haibei Tibetan Autonomous Prefecture of Qinghai province and Gannan Tibetan Autonomous Prefecture of Gansu province was stored at 4 ℃ for 0, 1, 2, 3, 4 and 5 months, and the fatty acids were analyzed by GC-MS. The results showed that palmitic acid, oleic acid and stearic acid were the dominant fatty acids in yak shortening during the storage period. The relative contents of polyunsaturated fatty acids (PUFA) in Haibei and Gannan shortening were 5.99%-4.62% and 7.77%-6.60%, and the monounsaturated fatty acids (MUFA) contents were 28.61%-26.42% and 29.51%-26.95% respectively. Compared with fresh shortening, Odd Carbon Fatty Acids (OCFA) in Gannan shortening decreased significantly (P<0.05) by 0.5%. Trans-10-C18∶1, docosapentenoic acid (DPA) and conjugated linoleic acid (CLA) were detected in Haibei and Gannan ghee, and they were still at high levels at the end of the storage which were (7.13±0.01)%, (0.12%±0.01)%, (4.04±0.01)% and (8.98±0.08)%, (0.10±0.00)% and (6.66±0.13)% respectively. With the extension of storage period, n-3 and n-6 fatty acids decreased significantly (P<0.05) accompanied with AI and TI significantly (P<0.05) increased, and HPI and HH significantly (P<0.05) decreased. However, fresh milk fat was still at a higher level compared with buffalo and Holstein. Meanwhile, the kinds and contents of fatty acids in yak ghee showed dynamic changes. By the end of the storage period, the relative contents of multiple functional fatty acids were still higher than those in Buffalo and Holstein milk fat. According to the evaluation of health index, the index of yak ghee was higher than that in Buffalo and other ruminant milk fat after 5 months of storage.
  • WU Yi, LAN Weiqing, LIU Jiali, GUAN Yuan, ZHANG Xi, XIE Jing
    Food and Fermentation Industries. 2022, 48(4): 47-55. https://doi.org/10.13995/j.cnki.11-1802/ts.027612
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    The aim of his study was to investigate the effects of slightly acidic electrolyzed water (SAEW) combined with rosemary extract (RE) on the quality changes of sea bass fillets (Lateolabrax japonicus) during refrigerated storage. Samples were randomly divided into four groups, which were treated with SAEW [pH=6.35±0.04, ORP= (861.60±12.35) mV, ACC= (30.00±1.54) mg/L], 5.0 g/L RE and SAEW+RE (treated with SAEW for 5 min and immersed with 5.0 g/L RE for 5 min) for 10 min, respectively. The control group (CK) was treated with sterile water for 10 min. Then they were drained, put into PE bags and stored at 4 ℃. Different parameter, such as microbial [total viable count (TVC), psychrophilic bacteria count (PBC)], physicochemical [pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA)] and sensory evaluation. which also combined with water holding capacity (WHC), low field nuclear magnetic resonance (LF-NMR) and magnetic resonance image (MRI) detection respectively at 2-days interval for the evaluation. The results showed that SAEW had a significant inhibitory effect on microbial growth and RE treatment could reduce the lipid oxidation rate of samples. After SAEW+RE treatment, the increase of TVC, PBC, pH and TVB-N value were significantly inhibited, the rise of TBA value was retard and the good sensory quality was also maintained. Combined with the results of WHC, LF-NMR and MRI analysis, slightly acidic electrolyzed water combined with 5.0 g/L rosemary extract treatment can effectively improve the WHC of Lateolabrax japonicus fillets. Compared with the CK group, the shelf life of Lateolabrax japonicus fillets could be prolonged for another 6 days by SAEW+RE.
  • SONG Yang, WANG Weining, YAO Jing, WANG Ruiying, LUO Shunian, WANG Liqi
    Food and Fermentation Industries. 2022, 48(4): 56-61. https://doi.org/10.13995/j.cnki.11-1802/ts.027675
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    In order to get a rapid, convenient and accurate method for the determination of choline in food, this paper explored the immobilization method of enzyme on photosensitive electrode for the determination of choline content. Choline oxidase was immobilized by chitosan embedding and glutaraldehyde crosslinking. The effects of chitosan concentration, glutaraldehyde concentration and immobilization time on the activity of choline oxidase were studied by single factor experiment and response surface analysis. The immobilization conditions of choline oxidase were optimized. When mass fraction of chitosan was 1%, mass fraction of glutaraldehyde was 0.55% and immobilization time was 1 h, the activity of immobilized choline oxidase was the highest, reaching 17.2 U. Scanning electron microscopy showed that choline oxidase was successfully immobilized on the surface of the photosensitive electrode. In addition, the activity of choline oxidase immobilized on the photosensitive electrode remained at 83% after 10 times of reuse and 86% after 20 days of storage. The choline oxidase immobilized on the photosensitive electrode had good reusability and storage stability. The method preliminarily explored the development process of the photosensitive electrode for the determination of choline in food, which lays a theoretical foundation for the rapid determination of choline in food.
  • YAN Xingmin, JIANG Jiao, GAO Hui, BAI Wenhong, WANG Pinglai, LIU Yanlin
    Food and Fermentation Industries. 2022, 48(4): 62-68. https://doi.org/10.13995/j.cnki.11-1802/ts.027597
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    Volatile compounds produced by Saccharomyces cerevisiae were responsible for wine aroma quality, thus selection of indigenous S. cerevisiae is beneficial to the distinctive aroma of wines. This study compared the ethanol tolerance, killer phenotype, H2S production and cell growth of 13 indigenous S. cerevisiae strains isolated from different wine regions in previous fermentation studies to a commercial strain. Following this, oenological characterization of the 14 S. cerevisiae strains was carried out in synthetic grape juice medium, and the volatile compounds were analyzed by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS). XM10 had a significant higher ethanol tolerance among these 14 strains when the ethanol volume fraction was 13%, while no significant differences were found between these strains at 16% of ethanol in YPD media. Killer phenotype and H2S production varied among these 14 strains, and during fermentation, XM11 showed the highest cell biomass among all 14 strains. Principal component analysis was performed to analyze the relationship between yeast isolates with the volatile compounds (OAV>1). XM1 was located near the ethyl esters and fatty acids in the fourth quadrant, and the ethyl esters contributed to fruity aroma in wine; XM3 was located in the second quadrant and was related to 2-methyl-1-propanol.
  • ZHANG Chengming, LI Yanfei, DONG Baocheng, LIU Xiaoling, BAI Yaobo, CAO Dan, LIU Jie, LI Shizhong
    Food and Fermentation Industries. 2022, 48(4): 69-74. https://doi.org/10.13995/j.cnki.11-1802/ts.028339
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    Describing the anaerobic digestion (AD) process from the dynamic changes of microbial community is a hot research topic in recent years. In this paper, the reason why alkali treatment could promote the AD performance of cellulosic materials was described from the perspective of microbial community changes. The differences of microbial community structure between alkali treatment group and control group at typical AD stages were compared by sampling, extracting total bacterial DNA, and high-throughput sequencing. Results showed that substrate types and alkali treatment had significant effects on the AD microbial community. Ten phyla and 16 genera were identified in this study. Microorganisms mainly belong to Firmicutes, Bacteroidetes, Proteobacteria and Euryarchaeota at phylum level. Alkali treatment could significantly promote the proliferation of Firmicutes in the early and middle stage of AD. At genus level, alkali treatment promoted the proliferation of hydrolytic bacteria, acidogenic bacteria and methanogens. The microorganisms in the control group were more diverse. Methanosaeta was the dominant methanogen, which indicated that acetoclastic pathway was the main methane generation pathway in this study.
  • XU Ming, WAN Jinqing, HOU Boyu
    Food and Fermentation Industries. 2022, 48(4): 75-81. https://doi.org/10.13995/j.cnki.11-1802/ts.027947
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    In this experiment, low-salt natural fermentation was carried out on fresh mandarin fish at ice temperature (-2.5-0 ℃) and 10 ℃ respectively. Changes in the quality of fermented mandarin fish were evaluated by taste nucleotides, free amino acids, biogenic amines, pH, microorganisms, total volatile basic nitrogen (TVB-N) and other indicators. The results showed that fermented mandarin fish at ice temperature could significantly enhance the taste of fish. The total amount of umami amino acids increased from 23.49 mg/100g when fermented at 10 ℃ to 52.20 mg/100g when fermented at ice temperature, the MSG equivalent increased from 0.51 g MSG/100g to 4.31 g MSG/100g; and the total amine content in fish meat decreased from 95.36 mg/kg to 72.01 mg/kg. Among them, putrescine, β-phenethylamine and spermine decreased the most; the TVB-N value decreased from 29.32 mg N/100g to 20.15 mg N/100g. This study showed that the fermented mandarin fish at ice temperature could effectively reduce the content of biogenic amines in fish meat while maintaining the special taste of the mandarin fish. The quality is better and it is beneficial to the health of consumers. This study provides a theoretical basis for the ice temperature fermented mandarin fish to obtain good quality products.
  • SONG Wei, TANG Liqun, GAO Fan
    Food and Fermentation Industries. 2022, 48(4): 82-89. https://doi.org/10.13995/j.cnki.11-1802/ts.028904
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    As a class of unique salt-tolerance green alga, Dunaliella parva has industrial production potential due to its rich bioactive substances. With the wide application of transcriptomic sequencing, more and more algae functional genes have been discovered. However, the transcriptomic sequencing of D. parva during different growth phases has not been reported yet, which greatly limits the further research on its growth and development mechanism. In this study, transcriptomic sequencing of the algal samples at the early, mid and late growth stages based on morphological, omics and bioinformatics methods was performed. A total of 90 153 unigenes with 49 643 coding domain sequences from 9 cDNA libraries were obtained in this alga. 66.36% of them could be annotated by the seven major bio-databases. 272 contigs were de novo assembled with a 1 305 bp N50 and a GC percentage of 52.32%. The unigenes could be divided into 4 clusters based on their fragments per kilobase of transcript per million fragments values. Compared with the early-stage group, the number of down-regulated genes (52 891) was larger than that of the up-regulated ones (20 759). Integral component of membrane was the most significant ontology in both the mid and late stage sample via gene ontology enrichment analyzing compared with the early-stage sample. Additionally, splicesome and RNA transport were the most significant pathways in the mid and late stage sample, respectively, via KEGG pathway enrichment analysis. The quality of the transcriptomic sequencing data and de novo assembly was high. The screened differentially expressed genes and their predicted functional information will lay a foundation for the further research on growth and development mechanism analysis, algal strain molecular improvement and industrial application of this alga.
  • LI Heng, WANG Ping, LIU Yan, SU Rong, LIU Yongfeng
    Food and Fermentation Industries. 2022, 48(4): 90-96. https://doi.org/10.13995/j.cnki.11-1802/ts.027738
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    The sensory, physicochemical and safety indexes of fresh goat milk and goat milk powder obtained from different milk stations of Shaanxi (from April to November 2020) were measured to investigate the quality law of fresh goat milk and powder with month and to clarify the correlation between fresh goat milk and powder. The results showed that the sensory indicators of both fresh goat milk and powder were within the national standard. In terms of physicochemical indicators, the fat content of fresh goat milk was 3.40%-3.68%, the protein content was 2.99%-3.19%, the non-fat milk solids was 8.08%-8.48%, the freezing point was -0.509--0.561 ℃, the acidity was 8.10-11.24 °T. Moreover, the fat, protein and moisture content of goat milk powder was 27.87%-29.87%, 25.15%-27.65%, 1.62%-3.07%, respectively, and the acidity was 6.57-9.79 °T. For safety indexes, the antibiotics and β-lactamase of fresh goat milk and goat milk powder were all negative, and the DBP content was lower than 0.3 mg/kg. The clustering results showed that fresh goat milk quality was similar to that of goat milk powder in adjacent months. The correlation analysis results showed that the fat, protein and acidity of goat milk powder and fresh goat milk were significantly positive correlated (P<0.01), while the moisture content of goat milk powder was negatively correlated with physicochemical indexes of fresh goat milk. In conclusion, the quality of fresh goat milk and goat milk powder from different regions of Shaanxi met the requirements of national standards, and the protein, non-fat milk solids, acidity and freezing point of fresh goat milk and goat milk powder were lower in summer but higher in autumn and winter. The quality of fresh goat milk plays a decisive role in the quality of goat milk powder, and this work provided theoretical support for improving the quality of goat milk and powder during the production and processing process.
  • SHI Si, QIAO Zongwei, ZHENG Jia, LUO Qingchun, LIAO Qinjian, LIU Duotao
    Food and Fermentation Industries. 2022, 48(4): 97-101. https://doi.org/10.13995/j.cnki.11-1802/ts.027983
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    Fusel oil is one of the aromatic components in Baijiu, and it is of great significance to its flavor and taste. In view to explore the production law of fusel oil and how to improve and control the production process, solid state fermentation experiment had been accomplished 30 times in two years. The isoamyl alcohol, isobutyl alcohol, n-propanol and n-butanol produced in the fermented gra2ins were analyzed by gas chromatography. The results indicated that the content of fusel oil was: n-propanol > n-butanol > isoamyl alcohol > isobutanol. The results of variance analysis demonstrated that the distribution of n-propanol (P < 0.001), n-butanol (P<0.01) and isopentanol (P < 0.05) in different Zaopei layers was significantly different, and the distribution law was lower layer > middle layer > upper layer. There were no significant differences in the distribution of isobutyl alcohol (P > 0.05) in different layers. The consequences of correlation and principal component analysis showed that the formation of n-propanol and n-butanol was positively correlated with acidity and cellar temperature, and was located on the negative axis of principal component 1; the production of isoamyl alcohol and isobutyl alcohol was positively correlated with ethanol fermentation, and was located on the positive axis of principal component 1. The results showed that the formation of the two groups of fusel oil was opposite.
  • WANG Weixiong, HU Shaokun, GULIMIRE Zununa, LI Jinxue, WANG Yanling, LYU Ze, DU Zhancheng, ZHANG Haijun, WU Yun
    Food and Fermentation Industries. 2022, 48(4): 102-108. https://doi.org/10.13995/j.cnki.11-1802/ts.027640
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    The growth and metabolism of non-Saccharomyces cerevisiae can contribute to the flavor of wine by producing flavor substances, but the weak fermentation ability and low tolerance limit its application in alcohol fermentation. Atmospheric and room-temperature plasma (ARTP) mutagenesis was used to mutagenize Kluyveromyces marxianus YK selected from the surface of grape skins. Two mutagenic strains with high tolerance and strong aroma-producing ability were obtained through the preliminary screening for the tolerance of mutagenic strains and the secondary screening for aroma production. The genetic stability of the mutagenized strains was tested for five generations, which showed that the two mutant strains YK-1 and YK-29 had strong genetic stability. Two mutant strains increased the alcohol production capacity by 149% and 169%, respectively, compared with that of the original strain YK. Through quantitative descriptive analysis, the wine fermented by the mutagenized strain had more obvious berry and fruit aromas than the original strain. The conclusions provide theoretical support for the later mixed fermentation of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae, which is expected to break the monotonic situation of wine quality and have a broad application prospect.
  • XIONG Zeyu, XIE Chen, CHEN Baike, LI Hui, JIN Sulaiman, BAO Hairong
    Food and Fermentation Industries. 2022, 48(4): 109-115. https://doi.org/10.13995/j.cnki.11-1802/ts.027589
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    The effects of trehalose, sorbitol and sucrose on the physical and chemical indexes and gel properties of unrinsed large yellow croaker myofibrillar protein were determined. The results showed that after 90 days of freezing storage, both the compound antifreeze and commercial antifreeze could delay the degradation of myofibril protein and inhibit the formation and growth of ice crystals. And when the addition amount of trehalose, sorbitol, and sucrose was 4%+2%+2%, the activity of surimi myofibrillar protein Ca2+-ATPase and the total sulfhydryl content were significantly inhibited compared with the other 4 groups. The pH of surimi also decreased the slowest. When the secondary structure change was 4%, the effect of trehalose was similar to that of commercial antifreeze, the sum of α-helix and β-sheet content decreased slowly, and the random curl content was the least. In terms of surimi gel properties, when the amount of addition was 4%, the gel strength and water holding capacity decreased by 30.07% and 1.39%, respectively. Compared with fresh surimi, the trend was the slowest. At the same time, the microstructure also showed a more compact three-dimensional porous network with fewer pores. This result shows that when the additive amount is 4% trehalose, 2% sorbitol, 2% sucrose, the inhibitory effect on protein freezing denaturation is obvious, and the protective effect on the quality of surimi gel is the best.
  • GONG Deqiang, LI Min, GAO Zhaoyin, YANG Yan, YAO Quansheng, HU Meijiao
    Food and Fermentation Industries. 2022, 48(4): 116-122. https://doi.org/10.13995/j.cnki.11-1802/ts.028964
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    To investigate the effect of 1-methylcyclopropene (1-MCP) treatment on the postharvest quality of cherry tomato at low-temperature, the ‘Fenjiao’ cherry tomato was used as test material in this study. The changes in fruit decay rate, respiratory rate, fruit hardness, soluble solids, vitamin C, organic acids and carotenoid contents of cherry tomato were treated with 0.14 μL/L 1-MCP during storage at low temperature [(8±1) ℃]. The results indicated that 1-MCP treatment significantly reduced the decay rate of cherry tomato during storage, with the efficiency of 47.08%, 35.21% and 30.40%, respectively, on the 8, 12 and 10 days of storage. Compared with control, 1-MCP treatment significantly reduced respiratory rate, retarded the decline of fruit hardness, soluble solids and vitamin C content. It also inhibited the degradation of three organic acids (citric acid, quinic acid and succinic acid), and thus effectively delayed the softening and senescence processes of harvested cherry tomato during storage. Moreover, after 1-MCP treatment, the lycopene content of cherry tomato in the early stage of storage was lower, while the β-carotene and lutein content was higher than that of the control. These results indicated that 1-MCP treatment was beneficial for maintaining the postharvest quality of cherry tomato under low-temperature storage.
  • ZHOU Fengchao, ZHUANG Huiqiong, SHEN Huidan, WU Lingling, ZHANG Lina, ZHANG Li
    Food and Fermentation Industries. 2022, 48(4): 123-129. https://doi.org/10.13995/j.cnki.11-1802/ts.028954
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    The experiment added loquat paste as the main ingredient to the minced meat for the preparation of preserved dried pork slices with loquat flavor. The processing conditions were optimized through a single-factor test by examining the indicators of product sensory evaluation, texture characteristics, moisture content and production yield. The results showed that the amount of loquat paste addition, drying temperature, drying time, baking temperature and baking time significantly affected the sensory evaluation, hardness, chewiness, moisture content and production yield of dried pork slices. The dried pork slice was processed under the following conditions: 30% addition of loquat paste with drying temperature of 65 ℃ for 5 h, and accompanied by baking temperature of 140 ℃ for 5 min, which got the higher sensory score. The products were bright brownish red and with a strong loquat flavor and barbecue aroma. It tastes sweet and a little salty, and had a moderate hardness and chewiness.
  • OU Xue, AO Xiaolin, WU Mengxi, YAN Junling, LIU Shuliang, CHEN Anjun, GAO Peng, XU Fei
    Food and Fermentation Industries. 2022, 48(4): 130-136. https://doi.org/10.13995/j.cnki.11-1802/ts.027507
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    As a new type of cold sterilization technology, irradiation sterilization is gradually being used in food production. In order to explore the effect of radiation sterilization on the quality of sauerkrauts, sauerkrauts were sterilized with irradiation doses of 0, 2, 4, 6, 8, and 10 kGy. After sterilization, the effect of radiation doses on the quality of sauerkrauts and the microbial indexes after storage were determined by sensory and flavor quality analysis. Also, the characteristics of the radiation resistant microorganisms were analyzed. The results showed that compared with the control group, sauerkrauts maintained the best sensory quality and retained flavors to the greatest extent without irradiated peculiar smell at 4 kGy irradiation. Seven species of microorganisms were isolated and identified under different irradiation doses. Four of them survived under the radiation dose of more than 4 kGy, namely Bacillus amyloliquefaciens, Bacillus subtilis, Kocuria marina and Pseudomonas plecoglossicida. Among them, Bacillus sp. and Kocuria sp. had strong environmental adaptability, but they were not tolerant to acid (pH<2.5) and high temperature (70 ℃). Therefore, to ensure the quality of sauerkrauts, radiation is not enough for the sterilization of sauerkrauts, other methods are needed to combine with radiation.
  • ZHONG Xinggang, HUANG Huaisheng, LI Na, SU Benwen
    Food and Fermentation Industries. 2022, 48(4): 137-144. https://doi.org/10.13995/j.cnki.11-1802/ts.027873
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    In recent years, Chinese black tea, especially characteristic high-quality black tea, has been favored. Rucheng Baimaocha black tea, a typical tea resource in Hunan, has distinct characteristics. To determine suitable, characteristic, and specific processing technology for Rucheng Baimaocha, this research, on the basis of previous experiments, focused on the influence of the withering and fermentation process on the quality characteristics of Rucheng Baimaocha. By modifying the withering (A factor 4 level) and fermentation (B factor 7 level) parameters, a total of 28 experimental treatments of L28 (41×71) were carried out. The results showed that the key processing technology for Rucheng Baimaocha black tea involved the adoption of moderate and heavy withering, i.e., withering to 56%–60% water content and fermentation. The quality characteristics were as follows: leaves with abundant golden hair, rich fragrance of floral nectar, thick, and bright red in color, along with the taste of high-grade black tea that is strong (alcohol), refreshing, and sweet, which are the core quality characteristics of Hunan black tea.
  • LI Yan, LIU Guishan, LI Yue, CHEN Yapeng, KANG Ningbo
    Food and Fermentation Industries. 2022, 48(4): 145-151. https://doi.org/10.13995/j.cnki.11-1802/ts.027328
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    In view of the quality deterioration of Lingwu long jujube during storage, acidic electrolyzed oxidizing water (AEW) combined with modified atmospheres packaging (MAP) were used in this study for the treatment of long jujube, and then stored at (1±1) ℃. Changes in gas components , respiratory intensity, weight loss rate, hardness, total soluble solids (TSS), titratable acidity (TA), peroxidase (POD) and polyphenol oxidase (PPO) were measured during storage. The results showed that AEW combined with MAP treatment could effectively inhibit the respiration of long jujube and delay the weight loss, TSS, TA, hardness decline during storage. It also inhibited the activities of POD and PPO, and maintained good sensory quality and storage qualities. AEW combine with MAP treatment showed a better effect on the preservation of long jujube than the treatment of each alone. The research showed that the combined preservation technology of AEW and MAP could effectively maintain the storage quality of long jujube, delay the senescence of fruit and improve the commodity value.
  • GENG Xiang, YAO Xi, CHEN Chen, XUN Hang, TANG Feng
    Food and Fermentation Industries. 2022, 48(4): 152-157. https://doi.org/10.13995/j.cnki.11-1802/ts.027286
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    To clarify the volatile components of winter moso bamboo shoots and compare the volatile difference between fresh bamboo shoots and dried samples, vacuum freeze-drying, hot air drying, and microwave drying were used for the treatment of winter moso bamboo shoots. And the volatile components were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that a total of 52 volatile components were identified in fresh bamboo shoots and three dried bamboo shoots. In fresh bamboo shoots treated with vacuum freeze-drying, hot air drying, and microwave drying, aldehydes were the most important volatile components and a total of 31, 12, 30, 33 volatile compounds were identified including 11, 4, 8, and 8 types of aldehydes respectively. The key volatile component of hexanal in fresh bamboo shoots, however, after drying the key volatile components changed to n-hexanal, isovaleraldehyde, and 2-methylbutanal. And the relative content of hexanal was the highest in the four samples. In conclusion, the volatile components of bamboo shoots have changed obviously, but aldehydes is still the main volatile compound after drying.
  • MENG Xiang, ZHU Xueyang, ZHANG Lifang, TAO Jin, XU Ningli, ZHANG Guoqiang
    Food and Fermentation Industries. 2022, 48(4): 158-164. https://doi.org/10.13995/j.cnki.11-1802/ts.027473
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    To study the changes of active ingredients and antioxidant capacity during the germination of barley, the Congo red method and enzyme-linked immunosorbent assay were used to determine the changes of active ingredients and antioxidant capacity in cotyledons, seed coats and embryo roots of black highland barley during the germination process. The correlation between the active ingredients and antioxidant capacity were explored. The results showed that the overall β-glucan content in cotyledons, the seed coat and radicle decreased with the elongation of germination time and decreased by 24.87%, 33.03% and 44.90% on the 7 d of germination compared with 3 d respectively. Melatonin content in both cotyledons and radicles peaked at (6.56±0.19) ng/g and (6.87±0.05) ng/g at 5 d, respectively, and melatonin content in seed coat gradually decreased. Total flavonoid and total phenolic contents in cotyledons and radicles fluctuated, while total phenolic and total flavonoid contents in seed coat showed an overall increasing trend which with an increasing of 26.35% and 48.67% on the 7 d of germination compared to 3 d, respectively. The antioxidant capacity of seed coat was significantly higher than that of cotyledons and radicles, and the FRAP reducing capacity, DPPH scavenging capacity and ABTS scavenging capacity of black barley seed coat on the 7 d of germination were 1.82, 2.50 and 4.02 times higher than those before germination. Correlation analysis showed that β-glucan content in cotyledons was significantly high and positively correlated with ABTS scavenging ability (P<0.01). Total phenol content in cotyledons, the seed coat and radicle, total flavonoid content in seed coat were significant positively correlated with FRAP reducing ability, DPPH scavenging ability and ABTS scavenging ability (P<0.01). Moreover, total flavonoid content in cotyledons and radicle was significantly positive correlated with FRAP reducing ability and DPPH scavenging ability. Meanwhile, The total flavonoid content in cotyledons and embryo roots showed a significantly positive correlation with FRAP reducing ability and DPPH scavenging ability (P<0.01). In conclusion, the sprouting treatment increased the content of active ingredients and antioxidant capacity of different tissues of black barley, and this study provides data support and theoretical reference for the development and utilization of active ingredients of black highland barley.
  • SHI Liuting, HE Yufeng, YANG Yuqian, QI Yajin, LU Jiaxin, ZHAN Yu, GUO Min, WANG Huiling, ZHAO Jianxin, ZHANG Hao, WANG Gang, CHEN Wei
    Food and Fermentation Industries. 2022, 48(4): 165-170. https://doi.org/10.13995/j.cnki.11-1802/ts.027940
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    In order to explore the capability of Lactobacillus plantarum fermented soymilk in alleviating the symptoms of polycystic ovary syndrome (PCOS) in mice, letrozole was used to construct PCOS rat model. The effects of soymilk fermented by three strains of L. plantarum on body weight, ovarian pathology, sex hormone levels, glucose and lipid metabolism of PCOS rats were evaluated separately. The results indicated that the body weight and ovarian weight of rats increased significantly after letrozole administration. The ovaries showed polycystic changes. And the levels of sex hormones and biochemical indicators were abnormal. The intervention of L. plantarum fermented soymilk alleviated the ovarian lesions in rats caused by letrozole and reduced the serum testosterone, triglyceride, total cholesterol and low density lipoprotein levels in PCOS rats. In addition, the L. plantarum CCFM1019 fermented soymilk could significantly increase the serum estradiol level and reduce the content of aspartate aminotransferase (AST), while soymilk fermented by L. plantarum LP4 significantly reduced the content of luteotropic hormone, alanine aminotransferase and AST in serum. The soymilk fermented by different L. plantarum strains can relieve the symptoms of PCOS in rats to varying degrees.
  • ZHANG Jiamin, GUO Qiang, WANG Wei, BAI Ting, ZHAO Zhiping, TANG Chun
    Food and Fermentation Industries. 2022, 48(4): 171-177. https://doi.org/10.13995/j.cnki.11-1802/ts.027308
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    The traditional sauce rabbits were processed by imitating natural air drying and hot air drying, and the sauce rabbit products were compared to study the effects of different drying methods on the physical and chemical properties, microbes and flavor characteristics. The results indicated that the imitating natural air drying products had significantly higher types and numbers of microorganisms, especially yeast and micrococcus which were 4.25 lgCFU/g and 3.82 lgCFU/g, respectively. There was little difference between the two groups on water content and water activity, and the pH and TBA values of imitating natural automatic cold air-drying products were significantly lower. Seventy-nine main volatile flavor substances were detected in the imitating natural air drying group, which was 22 higher than the hot air-drying group. Except for alcohols, the content of various flavor substances was higher than the hot air-drying group. The sensory scores of the imitated natural air drying group were also higher than those of the hot air-drying group in terms of taste, color, fragrance, and tissue state. The imitating natural automatic cold air-drying process could inhibit the oxidation of the products to a certain extent and enhance the flavor and safety of the products.
  • HE Yilong, LIU Xiaoyan, BAI Weidong, QIAN Min, HUANG Hancong
    Food and Fermentation Industries. 2022, 48(4): 178-184. https://doi.org/10.13995/j.cnki.11-1802/ts.027649
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    To study the difference of biogenic amines in South China high salt dilute soy sauce, and provide some basis for the edible safety of soy sauce, different brands and grades of soy sauce were selected. The biogenic amines and amino acid nitrogen in soy sauce were determined by dansyl chloride pre column derivatization method and national standard method respectively, and the component differences of biogenic amines in different brands and grades of soy sauce were analyzed. The results showed that β-phenylethylamine, putrescine, cadaverine, tyramine, spermidine and spermine were the main biogenic amines in high salt dilute soy sauce in South China. Most of the total amines in the samples were 10-500 mg/L, three samples had the content of total amines larger than 1 000 mg/L, accounted for 10% of all samples. This showed that the content of biogenic amines in soy sauce on the market in China was mostly in the safe range, but the safety problem could not be ignored. Brand and grade had significant influence on the enrichment of biogenic amines in soy sauce.
  • LI Xinai, GUO Wenxiu, ZHANG Ye, ZHANG Xu, YIN Sheng, WANG Xinyu, GUO Dale, DENG Yun
    Food and Fermentation Industries. 2022, 48(4): 185-192. https://doi.org/10.13995/j.cnki.11-1802/ts.029199
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    Through ultra-performance liquid chromatography- tandem q-exactive quadrupole-electrostatic field track trap high resolution mass spectrometry(UPLC-Q-Orbitrap HRMS HRMS) analysis and in vitro antioxidant activity (DPPH radicals, ABTS cationic radicals, hydroxyl scavenging rate, reducing power and total phenolic content) determination, the main nutrients of the 80% methanol extract of the Tuber pesudohimalayense and the antioxidant capacity of different solvents of the fruiting body (80% methanol, water) extract were preliminarily studied. A total of 51 components were identified from T.pesudohimalayense, including 13 free amino acids, 11 organic acids, 8 nucleosides, 9 amides, and 10 other types, 8 components (phenylalanine, leucine, L-glutamic acid, L-tyrosine, adenosine, benzoic acid, oleamide, pyrazine) were unambiguously identified by comparing with reference standards. The antioxidant results showed that the water extract (H2O) had higher scavenging and reducing power activities against DPPH free radicals, ABTS free radicals, and hydroxyl free radicals. The EC50 values were 14.97, 0.19, 3.21 mg/mL, respectively. The total phenol content of the water extract (H2O) was the highest (3.99 mg/g), and the total phenol content of the methanol extract (ME) was 1.87 mg/g. The study showed that the total phenol content and antioxidant activity in different extracts of truffles were different, and the total phenol content and antioxidant activity showed a positive correlation. This research could lay the foundation for the quality evaluation of truffles, the basic research of chemical composition and pharmacology, which providing a scientific basis for the development of natural antioxidants, and guiding significance for the development and utilization of truffle resources.
  • GAO Weixi, LI Gang, LI Na
    Food and Fermentation Industries. 2022, 48(4): 193-199. https://doi.org/10.13995/j.cnki.11-1802/ts.029831
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    The enhancing effect of Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation on the quality and antioxidant activity in the fermentation broth of coix seed was studied in this paper. The coix seed was inoculated with Lactobacillus plantarum (LP), Saccharomyces cerevisiae (SC) or mixed strain (Lactobacillus plantarum and Saccharomyces cerevisiae, LP+SC). And the differences of broth after fermentation in basic physicochemical properties (pH, total acid, reducing sugars and soluble protein), peptide molecular weight distribution, the content of organic acids, free amino acids, total flavonoids, total polyphenols, total triterpenes and soluble dietary fiber, and in vitro antioxidant activity were compared. The results showed that compared with LP group and SC group, the pH of LP+SC group was reduced by 2.22% (P>0.05) and 30.89% (P<0.05) after fermentation, the reducing sugar content was reduced by 23.79% (P>0.05) and 49.87% (P<0.05), the soluble protein content was reduced by 28.81% (P<0.05) and 8.69% (P>0.05), the total acid content was increased by 9.89% (P<0.05) and 521.15% (P<0.05), the total flavonoid content was increased by 27.15% (P<0.05) and 13.06% (P<0.05), the total polyphenol content was increased by 6.35% (P>0.05) and 13.59% (P<0.05), the total triterpene content was increased by 13.59% (P<0.05) and 54.56% (P<0.05), and the content of soluble dietary fiber was increased by 23.35% (P<0.05) and 10.71% (P<0.05), respectively. In addition, the contents of free amino acids and the ratio of <180 and 500-180 Da of peptides in the broth after fermentation were significantly increased. This study confirmed co-fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae can be effective in enhancing the quality and antioxidant activity of coix seed.
  • YANG Xi
    Food and Fermentation Industries. 2022, 48(4): 200-206. https://doi.org/10.13995/j.cnki.11-1802/ts.027997
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    Broad bean paste (BBP) is a traditional fermented bean condiment in China. As an important additive, salt concentration has crucial effects on the microbial community structure and quality of BBP. To explore the effects of different salt concentrations on the succession of prokaryotic microorganisms and physical and physicochemical factors during the BBP fermentation, the prokaryotic microbial diversity and physicochemical properties during fermentation were investigated by high-throughput sequencing and physicochemical analysis technology. The results showed that salt concentration significantly affected the pH, total acid content, amino acid nitrogen content and reducing sugar content, and the diversity and composition of prokaryotic microbial community as well. Firmicutes and Proteobacteria were detected as the dominant phylum during the fermentation with different salt concentrations, account for 97% of the total relative abundance. At the genus level, Staphylococcus (34.26%-54.94%), Weissella (11.91%-23.69%) and Bacillus (8.38%-30.79%) were the absolute dominant genera during the fermentation of BBP. The relative abundance of Bacillus, Halomonas, Pediococcus, Halanaerobium, Halolactibacillus, Kocuria and Tetragenococcus increased with increasing salt concentration, and there were significant positive correlations between these microorganisms and salt concentration. In addition, the results of redundant analysis showed that salt and pH were the main driving forces for microbial community succession during the fermentation of BBP. This research revealed the effect of salt on the fermentation ecology of BBP, and provided a basis for the optimization of BBP production technology.
  • YE Zichen, WANG Teng, YANG Yun, DONG Junwei, LIU Shaodong, WANG Kai, ZHANG Shixuan, LI Xing, SHEN Qiang, LIU Diru
    Food and Fermentation Industries. 2022, 48(4): 207-212. https://doi.org/10.13995/j.cnki.11-1802/ts.027934
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    Fermented milk with probiotics shows great economic values and market prospects. The growth of probiotics in fermented milk can be promoted by adding prebiotics. Sphallerocarpus gracilis (SG) is a perennial member of the Apiaceae family. In this study, monosaccharide compositions of crude Sphallerocarpus gracilis polysaccharides (CSGP) were measured, and the hydrolysis of CSGP in artificial gastrointestinal fluids, as well as the effects of CSGP on the proliferation of Lactobacillus plantarum and Lactobacillus rhamnosus were determined using fructooligosaccharide (FOS) and inulin as positive controls. The results showed that CSGP mainly consisted of rhamnose, arabinose, xylose, mannose, glucose and galactose with a molar ratio of 16.3∶15.5∶5.1∶8.2∶37.1∶17.8. The degree of hydrolysis of CSGP in artificial gastric juice was only 2.0%, which was lower than that of the positive controls (P<0.05). Within 21 days of shelf life, the proliferation rate of Lactobacillus plantarum reached the highest value of 410% on the 14th day when the CSGP addition amount was 3.5%, which was 5.09 and 8.99 times higher than that of FOS and inulin, respectively. The proliferation rate of Lactobacillus rhamnosus reached the highest value of 405% on the 21st day when the CSGP addition amount was 3.0%, which was 36.52 and 11.67 times higher than that of FOS and inulin, respectively. Therefore, it is speculated that the CSGP might be potential prebiotics. This study may provide a theoretical basis for the research and development of new kinds of symbiotic fermented milk with CSGP as prebiotics.
  • DENG Yanhong, LIU Qingguo, WANG Hu, YING Hanjie, CHEN Yong, LI Yi
    Food and Fermentation Industries. 2022, 48(4): 213-217. https://doi.org/10.13995/j.cnki.11-1802/ts.027871
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    The feasibility of yeast immobilization on cotton fiber for ethanol production was evaluated. Firstly, the surface groups of cotton fibers were chemically modified to improve adhesion ability. Secondly, the stability of immobilized cell fermentation was analyzed, and quantitative differences between immobilized and free cell fermentation were analyzed. The results showed that the adhesion ability of the carriers (the adhesion ration: 83.1%) which were treated with F6-2 increased by 15.9%, comparing with that of the carriers without treatment. Furthermore, the immobilized cell fermentation with the treated carriers demonstrated better stability. Compared with the free cell fermentation, the average conversion rate (96.77%) and yield [5.22 g/(L·h)] of the six batches enhanced by 3% and 51.7% respectively. After six batches of the immobilized cell fermentation, the total number of yeast was 4.86×108 CFU/mL, which was twice of the free cell fermentation. The results showed that immobilized cell fermentation with the modified cotton fiber had obvious advantages and feasibility.
  • KAI Jianrong, WANG Caiyan, SHI Xin, LI Caihong, YANG Chunxia, WANG Xiaojing
    Food and Fermentation Industries. 2022, 48(4): 218-225. https://doi.org/10.13995/j.cnki.11-1802/ts.027793
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    Inductively coupled plasma mass spectrometry (ICP-MS) was used to trace and determine the contents of 55 mineral elements in different maturation stages of Lycium barbarum from Zhongning in Ningxia province. The results showed that the contents of 55 elements in Zhongning Lycium barbarum varied greatly. In which Cu, Co, B, Mg, Mn, Mo, Ca, Cd, Cr, Ni, Ba, Sr, Rb, Ti, W and Ga showed a decreasing trend in five maturation stages, while Fe, Zn, V, Pb, As, Hg, Sb, Tl, La, Ce, Nd, Y, Pr, Eu, Yb, Dy, Er, Gd, Sm, Tb, Ho, Tm, Lu, Sn, Bi, Be, Li, Cs, Zr, Nb, Ag, Ta, Ge showed a trend of decreasing at first and then increasing. In addition, Sc, Pd, Hf, Zr and Pt were firstly increased and then decreased. The rare earth elements showed the characteristics of enrichment of light rare earth elements and deficiency of heavy rare earth elements. The heavy metals of Zhongning Lycium barbarum did not exceed the national standard. The contents of 55 elements in 5 mature stages of Zhongning Lycium barbarum were analyzed by Partial Least Squares Discrimination Analysis, and 2 principal components were extracted with the cumulative variance contribution rate of 80.9%. The first principal component and the second principal component scores of different mature stages of Lycium barbarum could be well distinguished from the samples. Twenty-two elements, including Sc, Li, Zn, Ta, Be, La, Se, Sb, Lu, Pt, Ni, Ir, Sr, Hg, Mo, Bi, Pb, W, Hf, Yb, Pd and Sn, were screened out as effective distinguishing indexes for different maturation stages of Zhongning Lycium barbarum. The absorption and accumulation of most mineral elements had “time difference”.
  • LI Chong, YANG Yue, QIAN Yu, ZHAO Xin
    Food and Fermentation Industries. 2022, 48(4): 226-234. https://doi.org/10.13995/j.cnki.11-1802/ts.026592
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    To investigate whether white tea polyphenols can ameliorate kidney injury in mice, the kidney damaged mice induced by D- galactose model was established, then treated with different concentrations [250, 500 mg/(kg·d)] of white tea polyphenols lavage mouse model for 42 d. The contents of GSH-Px, CAT, T-AOC, NO, MDA and cytokines IL-6, IL-10, TNF-α, IFN-β and IFN-γ were measured in the kidney of mice at the end of the 6th week. Histology (HE staining) was used to analyze the pathological changes of kidney sections. Antioxidant test in vitro was used to investigate the removal ability of polyphenols to DPPH and ABTS. The renal organ coefficient were also been analyzed. In addition, the HPLC were used to analyze bioactive components of white tea polyphenols. The results showed that polyphenols of white tea (P<0.05) significantly improved the contents of CAT, GSH-PX, T-AOC, IL-10 and IFN-β and reduced the contents of MDA, NO, IL-6, TNF-α and IFN-γ. It also made the sequence of renal cells more regular. Moreover, its apparent effect on scavenged DPPH and ABTS free radicals, and could effectively resist the renal atrophy caused by D-galactose in mice. Furthermore, HPLC analysis showed that polyphenols of white tea contained six active substances which were cryptochlorogenic acid, epigallocatechin gallate, l-epicatechin, rutin, kaempferitrin and p-coumaric acid. In conclusion, polyphenols in white tea have a good antioxidant activity and can effectively improve kidney injury induced by D-galactose in mice, and their pharmacological value could be further studied.
  • PEI Yu, YANG Shengtao, FENG Rui, ZHOU Chunxia, HONG Pengzhi
    Food and Fermentation Industries. 2022, 48(4): 235-242. https://doi.org/10.13995/j.cnki.11-1802/ts.027851
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    Gelidium crinaleis a marine economic red algae belonging to the Gelidium. By studying the scavenging ability and physical and chemical properties of its polysaccharides extracts on free radicals, it provides an experimental basis for the high-value processing and utilization of Gelidium crinale. In this study, Gelidium crinale was used as raw material and polysaccharides were extracted from Gelidium crinale with 0.1 mol/L HCl. Its physical and chemical properties and antioxidant activity were studied. The results showed that the proportion of total sugars and reducing sugar in polysaccharides were 70.51% and 8.42%, respectively. Moreover, the proportion of sulfate group and protein were 16.50% and 5.27%. Analysis of monosaccharide composition showed that the top three were galactose, fucose and xylose which with a relative molecular weight of 25.8 kDa. The results of in vitro antioxidant results showed that polysaccharides from Gelidium crinale had good antioxidant activity. The IC50 of its ABTS free radical scavenging ability, Fe2+ chelating ability, DPPH free radical scavenging ability and hydroxyl free radical scavenging ability were 2.215, 2.688, 7.408, 13.56 mg/mL, respectively. The results of cell experiments showed that the level of superoxide dismutase (SOD) in cells was significantly increased in a dose-dependent manner after treatment with polysaccharide from Gelidium crinale, but it inhibited the production of reactive oxygen species (ROS) (P<0.001).
  • MIAO Junkui, ZHANG Yating, LIU Xiaofang, YU Yuan, LENG Kailiang, YANG Zengguang, JIANG Yongyi
    Food and Fermentation Industries. 2022, 48(4): 243-249. https://doi.org/10.13995/j.cnki.11-1802/ts.026659
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    The Fourier transform near infrared spectroscopy (FT-NIR) analysis technology was used to establish the calibration model based on partial least squares (PLS) for the measurement and predication of Antarctic krill meal samples. The feasibility and accuracy of calibration model for predicting moisture, fat and protein content in atarctic krill meal samples was explored in this study. The result showed that the optimal pretreatment method for the NIR spectra was standard normal variate transform (SNV)+ first derivative (FD)+ Norris derivative filter (NDF). Compared with the original samples, root mean square error of cross validation (RMSECV), root mean square error of external prediction (RMSEP) and the ratio of the RMSEP to standard deviation of reference data in the prediction (RPDEV) of the calibration model of mixed samples were improved. After pretreatment, the correlation coefficient in calibration (RC), the correlation coefficient in cross validation (RCV) and correlation coefficient in external validation (REV) of the calibration model was above 0.94. However, the REV of the fat was 0.905 8 and RPD was above 2.5. Therefore, NIR technology can be used to quickly, conveniently and accurately determine the moisture, fat and protein content of shrimp meal. This study provided reference data for the onboard application of near infrared spectroscopy (NIR) technology for rapid determination of the quality of antarctic krill meal.
  • YANG Na, ZHOU Yuyi, XU Zhenlin, MENG Man, CHEN Xinwen, SUN Yuanming
    Food and Fermentation Industries. 2022, 48(4): 250-254. https://doi.org/10.13995/j.cnki.11-1802/ts.028598
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    The electrical signal characteristics of potassium sorbate solution in the secondary coil were measured and analyzed by in-phase equal difference induction voltage method with the electrical excitation parameters of the primary coil of 45-60 V excitation voltages and 300-500 Hz frequencies. The results showed that the instantaneous absolute potentials of 0-200 mg/kg potassium sorbate solution did not change with the frequencies, and which were positively correlated with the excitation voltages. When the mass fraction of potassium sorbate solution increased, the potential differences of potassium sorbate solution in the secondary coil increased under different frequencies and excitation voltages. There was a linear correlation among the mass fraction of potassium sorbate solution, excitation voltage, frequency and system potential difference, and the correlation coefficient R2 was 0.916. Five kinds of bread samples were detected by the in-phase equal difference induction voltage method and chemical method, and the relative errors of detection results were within 4%. In this study, the pretreated food liquid was used as the secondary coil, and its electrical parameters were measured by the in-phase equal difference induction voltage method to quantify the content of potassium sorbate. These results provided a new method for the detection of potassium sorbate in food.
  • JU Jie, TIAN Jianping, HU Xinjun, HUANG Dan, HUANG Haoping, PENG Xinghui, LUO Huibo
    Food and Fermentation Industries. 2022, 48(4): 255-260. https://doi.org/10.13995/j.cnki.11-1802/ts.027968
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    Acidity value is one of the important indexes to evaluate the quality of fermented grains. In order to further improve the detection accuracy of the acidity value of fermented grains, a hyperspectral imaging method has been proposed to detect the acidity value of fermented grains. A hyperspectral imaging system was used to collect the spectral information of fermented grains samples in the range of 900-1 700 nm and the average spectral data of all samples was extracted. Multiple scattering correction (MSC) was identified as the best pretreatment method of three tested pretreatment methods. On the basis of ensuring the detection accuracy and improving the detection efficiency, the competitive adaptive reweighted sampling (CARS) algorithm adopted to select feature bands was developed as the optimization method, and the PLSR and LS-SVM prediction models were established. The results showed that the LS-SVM prediction model, based on 38 characteristic wavelengths selected by CARS algorithm presented good prediction effect. The correlation coefficient of the prediction set R2p was 0.961 8, and the root mean square error of the prediction set was 0.058 0 g/kg. The results indicated that hyperspectral imaging had better accuracy than other techniques in detecting the acidity of fermented grains. At the same time, an effective way to detect the content of other ingredients in liquor process was explored.
  • ZHONG Shihuan, CHEN Qingjun, WANG Jing, YE Jiaming, YANG Lin, WANG Yue, CHEN Yunyi, SUN Chongde
    Food and Fermentation Industries. 2022, 48(4): 261-265. https://doi.org/10.13995/j.cnki.11-1802/ts.028702
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    The QuEChERS purification-high performance liquid chromatography detection method of limonins was established, and the contents of limonoid, nomilin and corkone in different varieties of pomelo fruits were determined at the same time. The sample was homogenized and ultrasonically extracted with acetonitrile. The supernatant was taken after centrifugation and purified with QuEChERS tube. The chromatographic convention was performed on CAPCELL PAK C18 MG column (250 mm×4.6 mm, 5 μm), and the detection wavelength was set at 210 nm in a diode array detector. The results showed that the linearity was good in the concentration range of 0.1-200 μg/mL, and the correlation coefficient was greater than 0.999. The average recovery was 99.0%-100.3% and the relative standard deviation was 1.0%-2.1%. There were significant differences in the content of three limonoid compounds in different varieties of pomelo fruits and different tissues of fruit. This research provides a reference for the use of limonin compounds in food and medicine industries.
  • DONG Qiong, LI Shimin, GAO Shangjie, LI Yuxin, DUAN Huachao, ZHENG Xinhua, YAO Xianfu, ZI Qiang
    Food and Fermentation Industries. 2022, 48(4): 266-273. https://doi.org/10.13995/j.cnki.11-1802/ts.027170
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    The fruit quality of Cyphomandra betacea from 7 different provenances was comprehensively analyzed to provide theoretical reference for improved variety selection, planting promotion, comprehensive development and utilization of Cyphomandra betacea. The fruit weight, transverse diameter, vertical diameter, soluble solids, titratable acid, soluble sugar, vitamin C and total phenols of Cyphomandra betacea fruits were measured and compared. Six core indexes for evaluating the fruit quality of Cyphomandra betacea were selected by correlation and principal component analysis, and the seven different provenances of Cyphomandra betacea were sorted according to the comprehensive score. The systematic cluster analysis was further done. The results showed that there were significant differences in fruit quality indexes among different producing areas and different varieties (P<0.01). Both influence their quality to a certain extent, and the influence degree of producing area factor was much greater than that of the variety factor. Besides, the coefficients of variation of single fruit weight, solid-acid ratio, sugar-acid ratio, total phenols and flavonoids content of the same variety were all more than 17%, and the variation coefficient of fruit transverse diameter was the smallest. There were great differences in the contents of bioactive components among different varieties. Four common factors with eigenvalues greater than 1 were extracted by principal component analysis. The top three comprehensive scores of principal component analysis were DH-1, DH-2, and BS-2, and the lowest score was LC-1. seven tomatoes of different seed sources were classified into three categories using cluster analysis. The results of the comprehensive analysis showed that DH-1, DH-2, and BS-1 had a better appearance and nutritional quality and could be promoted as fresh food and food processing ingredients. Moreover, LC-1 had more characteristics in flavor and could be considered for development and utilization as seasoning products. However, PE-1 and XS-1 had a higher content of antioxidant substances such as vitamin C, total phenols, and flavonoids and were suitable as sources for the development of health products.
  • TIAN Bing, WU Xuan, ZHONG Yujie, YANG Jixia, CHEN Yingjuan, TAO Xiaoqi
    Food and Fermentation Industries. 2022, 48(4): 274-279. https://doi.org/10.13995/j.cnki.11-1802/ts.028101
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    Gold nanoparticles(AuNPs) are nanomaterials similar to natural enzyme activity. AuNPs-based colorimetric sensors have been developed, especially the colorimetric methods based on AuNPs peroxidase activity are widely used in detection field. This review introduces the synthesis method of AuNPs, summarizes the detection principle of colorimetric sensor based on the AuNPs peroxidase activity, lists the application examples in food safety detection, and finally puts forward some suggestions on the existing problems and prospects the future development.
  • ZHANG Shishuang, LI Linbo, TIAN Jing, WANG Baoshi, YANG Tianyou
    Food and Fermentation Industries. 2022, 48(4): 280-286. https://doi.org/10.13995/j.cnki.11-1802/ts.028134
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    Craft beer is more and more popular among beer lovers because of its high gravity wort, high alcohol content and strong aroma, and has been an important innovative field in beer brewing of China. However, the ethanol stress on yeast has become the bottleneck for craft beer brewing. In this review, the development status of craft beer at home and abroad was elaborated, and the problems of ethanol stress in craft beer are pointed out. Combined with the research on ethanol tolerance mechanism of Saccharomyces cerevisiae, the countermeasures to the ethanol stress in craft beer are discussed, from breeding ethanol tolerant strains, increasing trehalose, raising ergosterol, and adding nitrogen source. This review provides ideas and methods for high alcohol brewing of craft beer.
  • CHEN Xiaojiao, DIAO Tiwei, LAI Xiaoqin, LENG Yinjiang, WEI Xin, MA Yi
    Food and Fermentation Industries. 2022, 48(4): 287-293. https://doi.org/10.13995/j.cnki.11-1802/ts.027897
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    In order to solve the problems of low quality, deterioration and time consuming in the winemaking industries, yeast derivatives prepared by Saccharomyces cerevisiae through autolysis, hydrolysis and plasmolysis have attracted widespread attention as adjuvants for improving wine brewing technology. Yeast derivatives (such as yeast extract, yeast autolysis, etc.) have the characteristics of stabilizing the color of wine, improving the quality, and promoting the fermentation process. At present, there are many kinds and brands of yeast derivatives in the market, and their chemical compositions are quite different. This review gives a comprehensive overview of the current state-of-the-art about the application of yeast derivatives in winemaking industries, the application standard of yeast derivatives as beneficial additives, their chemical composition and corresponding action mechanism. The problems in the application of yeast derivatives are pointed out, such as the lack of unified standard, the lack of theoretical and practical data for reference, and the prospect of the combination of yeast derivatives with other physical or chemical methods in order to reduce or even replace the activity of SO2 in wine making is presented and discussed.
  • LI Ping, ZHANG Zhi, ZHOU Hui, ZHOU Kai, WANG Zhaoming, MA Xiaozhong, XU Baocai
    Food and Fermentation Industries. 2022, 48(4): 294-300. https://doi.org/10.13995/j.cnki.11-1802/ts.027917
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    During the process of dry-cured ham, a variety of peptides with specific biological activity or flavor enhancement are produced under the joint action of the endogenous enzymes and microorganisms. Biological active peptides such as antioxidant peptides, antihypertensive peptides and antibacterial peptides could improve the nutrient value of ham. Taste peptides such as umami peptides, sweet peptides, bitter peptides, sour peptides, salty peptides and kokumi peptides are helpful to the formation of special flavor of ham. In this article, the functional characteristics of peptides extracted from dry-cured ham and the formation mechanism of peptides on the processing of ham were reviewed, which provide a reference for the quality improvement and new process development of dry-cured ham.
  • TANG Shijie, CHEN Min, YIN Mingyu
    Food and Fermentation Industries. 2022, 48(4): 301-306. https://doi.org/10.13995/j.cnki.11-1802/ts.028133
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    Alcohol has a long history as a drink in China, but excessive drinking can cause health damage and even life-threatening to the body. The gut microbe contains a large number and types of microorganisms, and the structure and function of the intestinal flora are closely related to human health. Acetic acid bacteria can alleviate the health damage caused by excessive drinking by promoting ethanol in the stomach and regulating liver lipid metabolism. Previous studies have found that the improvement of the intestinal flora disturbance by acetic acid bacteria, which was caused by alcohol, can also help to relieve alcohol. In this review, we provide an introduction to the intestinal flora and reviews the research progress of acetic acid bacteria in regulating the intestinal flora disturbances affected by alcohol. It might provide reference for related research in the future to promote human intestinal health.
  • TANG Caidie, ZHANG Fusheng, YANG Jinlai, WU Liangru, ZHENG Jiong
    Food and Fermentation Industries. 2022, 48(4): 307-313. https://doi.org/10.13995/j.cnki.11-1802/ts.027988
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    As a green forest vegetable with high protein, high fiber and low fat, bamboo shoots are becoming more and more popular among consumers. As bamboo shoots are prone to lignification, enzymatic browning, and nutrient degradation after harvest, the edible quality of fresh shoots is reduced. Its storage and transportation become difficult. In addition, because the current bamboo shoot processing technology is relatively traditional and has low precision, it has caused problems such as the singleness of bamboo shoot product, a large amount of untreated by-products and environmental pollution. In recent years, non-thermal processing technology has been widely used in the preservation and processing of fruits and vegetables due to its safety, efficiency and greenness, and it has become a hotspot of high-tech food processing. This paper reviewed the application of non-thermal technologies such as irradiation, ultraviolet, ultra-high pressure, ultrasonic, ultra-fine grinding and high-pressure homogenization in bamboo shoot preservation and processing, and clarified the working principles of the above non-thermal technologies. Their advantages and functions were also been analyzed. The aim is to provide a useful reference for the bamboo shoots postharvest treatment and to improve quality and efficiency of bamboo shoot product processing as well as the high-value utilization of its by-products.
  • YU Miaoling, BAO Bin
    Food and Fermentation Industries. 2022, 48(4): 314-320. https://doi.org/10.13995/j.cnki.11-1802/ts.027676
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    Infant formula milk powder in China has expanded rapidly with the development of the dairy industry. Until March 2021, 117 infant formula milk powder manufacturers have obtained production licenses and formula registration certificates. The changes in the national standard, related policy, production licensing requirements and formula development from the 1970s to 2021 were analyzed from the “first generation” to the “fourth generation” formula. The trend of the “fifth generation” Chinese infant formula milk powder was also been explored. The update version of the national standard was announced on March 18, 2021. The infant formula milk industry is facing the test of secondary formula registration and upgrading. Manufacturers have an unprecedented difficulty in formula development and very tight implementation time for registration. With a more severe situation, how to meet the is still a challenge for the company. It is suggested that pure goat (and sheep) formulas have a positive impact to the research and development of infant formula milk powder products.