15 April 2022, Volume 48 Issue 7
    

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  • XU Yinbiao, LI Youran, SHI Guiyang
    Food and Fermentation Industries. 2022, 48(7): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.028234
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    L-tyrosine serves as a common precursor for multiple valuable secondary metabolites,such as L-DOPA,melanin-like biomaterials,monolignols,betalain pigments,plant alkaloids and pharmaceuticals.At the same time,it can be used as a food additive in industry.The synthesis of this aromatic amino acid in Bacillus licheniformis occurs via the shikimate pathway with D-Erythrose 4-phosphate(E4P) and phosphoenolpyruvate(PEP) as precursors,but the underlying mechanisms involving metabolic regulation on L-tyrosine production remain unclear in this microorganism.In this work,we first optimized the carbon source,such as glucose,sucrose,lactose and xylose,in the fermentation of L-tyrosine.We found that lactose is more conducive to the synthesis of L-tyrosine by B.licheniformis,and the yield of L-tyrosine per OD600 reached 31.05 mg/L which is 54% higher than that with glucose as the carbon source.In addition,the culture conditions,such as temperature,dissolved oxygen(DO) and inoculum size,were optimized in the fermentation process of recombinant strain expressing HGPA.The optimization of cultural conditions obtained a result of inoculum size 3%(by volume),temperature 37 ℃,shaking speed 200 r/min by one-factor-at-a-time method.The production of L-tyrosine per OD600 by recombinant strain HGPA can reach 71 mg/L at the optimal fermentation condition.It has been verified that the overexpression of vgb,a gene encoding Vitreoscilla hemoglobin(VHb),can increase the yield of L-tyrosine per OD600 from 71 to 100 mg/L,increased by 40.8%.To evaluate the effect of gene vgb expression on the transcription of the shikimate pathway,we used quantitative RT-PCR for detecting the expression level of all genes in shikimate pathway of strain CICIM B6902::vgb with wild-type strain as control.The results indicated that the expression of aroC and aroD in strain overexpressing vgb gene was 2.57 and 2.91 times that of the original strain,respectively,which may result in the improvement of L-tyrosine production.Accordingly,we overexpressed genes aroC,aroD,and aroK,respectively,on the basis of HGPA and L-tyrosine production with expressing HGPAD and HGPAK can reach 1 200 mg/L.However,the production of L-tyrosine was constrained by a narrow range relative to recombinant strain expressing HGPA when aroC gene was co-expressed with 3-deoxy-7-phosphoheptulonate(DAHP) synthase(AroGfbr,D146 N) and dual-function chorismate mutase/prephenate dehydrogenase(TyrAfbr,M53I/A354V).It is worth noting that when 5 g/L shikimate was added during the fermentation process,the production of L-tyrosine with expressing HGPA and HGPAK could reach 1 311 and 1 490 mg/L,respectively.This indicated that the overexpression of genes aroD and aroK could not completely lift the restriction of nodal metabolic flux in shikimate pathway of B.licheniformis.This paper evaluated the effect of overexpression of bottleneck genes in shikimate pathway on aromatic amino acids production in B.licheniformis.Furthermore,this research provided the foundation for further realizing the application potential of B. licheniformis,a Generally Recognized As Safe(GRAS) workhorse,in the industrial production of L-tyrosine and its high-value derivatives.
  • ZHOU Haiyan, ZHOU Bin, ZOU Shuping, ZHANG Bo, LIU Zhiqiang
    Food and Fermentation Industries. 2022, 48(7): 8-13. https://doi.org/10.13995/j.cnki.11-1802/ts.028317
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    D-pantothenic acid is a kind of vitamin B, which is widely used in feed, food, medicine, and other industries. Due to the high cost and environmental pollution of chemical synthesis of D-pantothenic acid, it is particularly important to use biological fermentation method to produce D-pantothenic acid. In order to achieve high D-pantothenic acid yield by recombinant Escherichia coli DPA21/pBCST3D, some parameters were optimized in the 5 L fermentor, and the feeding mode and concentration of glucose and β-alanine were optimized in the fed-batch fermentation in order to further improve the production of D-pantothenic acid. The optimal conditions were 30 ℃, pH 6.8, and dissolved oxygen (DO) 15%; the pulse feeding of 5-10 g/L glucose was finally selected from two glucose feeding methods, for the subsequent optimization experiment. The optimal β-alanine feeding mode was to mix the β-alanine with glucose solution and the β-alanine concentration was 40 g/L. Under the above fermentation conditions, the titer of D-pantothenic acid reached 41.5 g/L, which was 41.3% higher than that under the initial conditions. The results provide foundations for the industrial production of D-pantothenic acid.
  • DUAN Jiaojiao, NIE Rong, LIU Guorong, WANG Zhao, ZHU Zekang
    Food and Fermentation Industries. 2022, 48(7): 14-21. https://doi.org/10.13995/j.cnki.11-1802/ts.029014
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    Enterococcus faecalis Gr17, a high bacteriocin-producing strain, was isolated from fermented grains of Baijiu. To screen nutritional stress conditions that can positively regulate bacteriocin production and preliminarily explored the specific mechanism of the regulation, the growth and bacteriocin production of the strain under the nutritional stress of 1/4 MRS, 1/2 MRS and 3/4 MRS were measured, and MRS was served as control. Real-time quantitative polymerase chain reaction (RT-qPCR) was used to measure the expression level of genes related to bacteriocin synthesis in quorum sensing regulation. The results showed the cell growth density decreased with the decrease of initial nutrients, while bacteriocin production of strain Gr17 significantly enhanced under the stress condition of 1/4 MRS. RT-qPCR results showed that under the stress of 1/4 MRS, the expression of bacteriocin structural genes ent I, ent J and ent Gr17, ABC transport system regulatory genes AS-48E, AS-48F, AS-48G and AS-48H, self-induced peptide gene AIP and two-component regulatory genes hpk and rr were significantly increased (P<0.05). Therefore, although nutritional stress is unfavorable to the growth of E.faecalis Gr17, the stress condition of 1/4 MRS can enhance bacteriocin production and quorum sensing system is involved in the regulation. The results provide reference for the research on the regulation mechanism of bacteriocin synthesis under nutritional stress.
  • TAN Hai, YUAN Linna, LU Nanxun, ZHANG Zhonghua, CHANG Jingling, LI Zhigang
    Food and Fermentation Industries. 2022, 48(7): 22-28. https://doi.org/10.13995/j.cnki.11-1802/ts.028935
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    Hypoxanthine conversion yields, cell growth and cyclic adenosine monophosphate (cAMP) production are lower when cAMP is produced via salvage pathway using hypoxanthine as the precursor substance. To solve these problems, shaking flask fermentation was carried out by feeding quercetin and luteolin during the fermentation. The results showed that the yield of cAMP greatly increased. In 7 L fermenter, the conversion rates of hypoxanthine and the fermentation performance were further improved, the cAMP concentration was 5.33 g/L with an increment of 33.92% by adding 12 mg/L-broth quercetin. The results showed that xanthine oxidase activities and hypoxanthine decomposition were greatly reduced by quercetin, thereby leading to higher hypoxanthine conversion yields.
  • GONG Jia, HUANG Qitian, SHI Rongchao, ZHANG Mengyao, LIU Sasa, YANG Xiaobing
    Food and Fermentation Industries. 2022, 48(7): 29-35. https://doi.org/10.13995/j.cnki.11-1802/ts.028389
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    The fatty acids (FAs) composition of the lipids from Rhodospridium toruloides, Trichosporon cutaneum, Lipomyces starkeyi and Cryptococcus curvatus were analyzed. The influences of carbon source, incubation temperature, and pH on the FAs composition of R. toruloides were investigated. 21, 20, 20 and 18 species of FAs were detected, respectively, of which oleic acid, stearic acid, and palmitic acid was the dominated component. The results suggested that xylose and sucrose were beneficial for the accumulation of oleic and palmitic acids, glycerol for the stearic acid, glucose and glycerol for the heptadecanoic acid and very-long-chain FAs (VLCFAs). The highest content of short-chain FAs was 1.58% at 20℃, and the VLCFAs was 5.86% at 37℃. Besides, the contents of palmitoleic acid were much higher with pH 7-8. Lower pH was beneficial for the behenic and linoleic acid accumulation (pH 4-5). In summary, oleaginous yeast could synthesize FAs with the chain length ranged from C6 to C26. The results would provide a reference for directing oleaginous yeast to produce specific FAs.
  • XU Jingjing, SUN Wu, ZHAN Xiaobei, ZHANG Hongtao, ZHU Li, GAO Minjie
    Food and Fermentation Industries. 2022, 48(7): 36-42. https://doi.org/10.13995/j.cnki.11-1802/ts.029570
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    Xanthan gum oligosaccharides (XGOS) is a potentially commercial functional carbohydrate. The effects of XGOS on gut microbiota was investigated. The results showed that in in vitro static batch fecal fermentation, XGOS was completely degraded after 48 h. The content of acetic acid, propionic acid and total short-chain fatty acids significantly increased which was 31.30, 11.57 and 48.07 mmol/L, respectively. The content of butyric acid was 5.19 mmol/L in XGOS fermentation, which was 2.66 times than that of FOS fermentation. In in vitro dynamic fecal fermentation, XGOS was degraded during 24-48 h fermentation. The consumption of acetic, propionic and butyric acid production and NaOH significantly was increased. The content of acetic, propionic, butyric acid and total short-chain fatty acids was 49.44, 28.64, 1.65 and 79.72 mmol/L, respectively, for 48 h. In in vitro static and dynamic fecal fermentation, XGOS could consistently decreased the ratio of Firmicutes/Bacteroidota and increased the abundance of Lachnospiraceae and Parabacteroides and improved the gut microbiota structure. The results indicate that XGOS has potential prebiotic properties.
  • HUANG Shaojie, LUO Zhifeng, TAO Qian, LI Pan, DU Bing
    Food and Fermentation Industries. 2022, 48(7): 43-49. https://doi.org/10.13995/j.cnki.11-1802/ts.028911
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    Polysaccharides and oligosaccharides are the important active components of Morinda officinalis, which plays an important role in medicinal efficacy of M. officinalis. In order to evaluate the hypoglycemic effects of polysaccharides and oligosaccharides from fermented M. officinalis, the inhibitory effects of polysaccharides and oligosaccharides on the activities of α-glucosidase and α-amylase and the IR-HepG2 cell experiment were performed. The results showed that polysaccharides and oligosaccharides could inhibit the activities of α-glucosidase and α-amylase when polysaccharides and oligosaccharides were used alone or in combination. Interestingly, the inhibitory ability of polysaccharides was stronger than oligosaccharides. Furthermore, it had a significant synergistic effect on the inhibition of α-glucosidase activity when the mass concentration of polysaccharide and oligosaccharide compounds was greater than 0.5 IC50. Meanwhile, the two active components could improve the insulin resistance of IR-HepG2 cells to a certain extent and promote the glucose uptake of IR-HepG2 cells, which were accompanied by a positive correlation with mass concentration. This study provides a valuable scientific basis for the hypoglycemic mechanism and effect of fermented active components of M. officinalis.
  • LI Yali, WANG Mohan, ZHAO Wen, DUAN Sufang, LIU Weixian, CHEN Meng, LIU Yifeng, DUAN Shenglin, HONG Weilian
    Food and Fermentation Industries. 2022, 48(7): 50-57. https://doi.org/10.13995/j.cnki.11-1802/ts.028781
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    To scientifically explore probiotic and prebiotic combinations good for intestinal health, the microbial colony automation workstation was used for high-throughput sequencing. The growth rate from four probiotics (Bifidobacterium lactis BL-99, Bifidobacterium infantis YLGB-1496, Lactobacillus paracasei K56 and Lactobacillus paracasei ET-22) and 12 prebiotics were determined. Commercial probiotics, Bifidobacterium lactis BB-12 and Lactobacillus rhamnosus LGG, were used as control. The results showed that B. lactis BL-99 combined with lactose and B. infantis YLGB-1496, L. paracasei K56, L. paracasei ET-22 combined with galactooligosaccharides showed better effect. This research provides data support for the combination of probiotics and prebiotics through high-throughput sequencing, and lays a foundation for intestinal health food development.
  • LIU Chengqi, HUO Shuyi, WANG Ningyu, HU Meimei, NIU Xinyue, WANG Haikuan
    Food and Fermentation Industries. 2022, 48(7): 58-63. https://doi.org/10.13995/j.cnki.11-1802/ts.028451
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    To study the improvement effect of inactivated jujube beverage fermented by Lactobacillus paracasei TK1501 on dextran sulfate sodium (DSS)-induced ulcerative colitis mice.Forty male BALB/c mice of SPF were randomly divided into four groups: blank group, model group, experimental group and control group. By testing the length, the disease activity index (DAI), pro-inflammatory cytokines, anti-inflammatory cytokines, the expression of tight junction proteins and the pathological changes in colon. The results showed that the fermented jujube beverage significantly (P<0.05) reduced the DAI score and improve the symptoms of colon atrophy and the pathological structure in colitis mice. In addition, the fermented beverage up-regulate the anti-inflammatory cytokines IL-4 and down-regulate the pro-inflammatory cytokines IL-1β and IL-6 in colitis mice, and increase the expression levels of tight junction protein Occludin and mucin MUC-2 significantly. Thus, jujube beverage fermented by L. paracasei TK1501 has a certain improvement effect on ulcerative colitis, which is a functional beverage with development value and significance.
  • LAI Huanhuan, ZHANG Kaiyue, TIAN Qing, DONG Jinwen, ZHAO Wei, CUI Meilin, ZHANG Xiuhong
    Food and Fermentation Industries. 2022, 48(7): 64-69. https://doi.org/10.13995/j.cnki.11-1802/ts.029800
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    In order to study the enzymatic properties and substrate specificity of autolysin from Lactobacillus plantarum SL32-2, the optimal temperature and pH of the autolysin were analyzed with its bacterial cell as substrate; substrate specificity were analyzed with the concentration changes of reducing sugar and amino acids before and after autolysis with or without the addition the autolysin, as well as the sensitivity of four different substrates. The results showed that the autolysis rate of L. plantarum SL32-2 reached the highest when it was cultured for 4 h at the beginning of logarithmic growth stage. The optimal pH and temperature of its autolysin were 7.5 and 37 ℃, respectively. After adding autolysins, the autolysis rate of L. plantarum SL32-2 increased by 12.04%, and the concentration of reducing sugar and amino acids in buffers increased by 1.05 times and 42.83 times, respectively. For substrate-specific analysis, the activity of β-N-acetylglucamase, aminase, carboxyl peptidase and endopeptidase was 0.003 6, 0.002 7, 1.126 7 and 2.098 7 U, respectively, indicating that the enzyme activities acting on the peptide chain were higher than that on sugar chain.
  • ZHU Liping, YANG Qiang, JIANG Wei, LI Qun, LIN Bin, TANG Jie, CHEN Shenxi
    Food and Fermentation Industries. 2022, 48(7): 70-77. https://doi.org/10.13995/j.cnki.11-1802/ts.028796
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    The molds in the Xiaoqu and fermented grains of light-flavor Xiaoqu Baijiu were isolated and identified. In addition, the composition and enzyme activity of the hydrolase produced by molds were analyzed. The results showed that 20 suspected molds, including 3 yeast strains and 17 molds strains were obtained and identified. Among them, the molds belonged to 8 genera, i.e. Aspergillus, Penicillium, Rhizopus, Mucor, Synephalastrum, Lichtheimia, Talaromyces and Cladosporium, and the main mold species in different fermentation stages were characterized. All 17 molds produced glucoamylase and cellulase, but only part of molds produces protease and pectinase. Most molds had higher glucoamylase and protease activities, while cellulase activities and pectinase activities were generally lower. The mold strains resources are provided for further improving the brewing quality of light-flavor Xiaoqu original liquor.
  • CUI Dongqi, LUO Xiaoye, BAN Shidong, HUANG Wu, ZHANG Yuhan, ZHAO Haojing, WANG Xiaodan
    Food and Fermentation Industries. 2022, 48(7): 78-84. https://doi.org/10.13995/j.cnki.11-1802/ts.030300
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    In this experiment, yeasts (Wickhamomyces anmalus FBKL 2.00K8, Debaryomyces coudertiii FBKL 2.0130, Starmerella apicola, Candida FBKL 2.0117) and bacteria (Bacillus licheniformis FBKL 1.0199 and Bacillus amylliquefaciens FBKL 1.0122) were used to prepare fortified Daqu, aiming to analysis the physical and chemical indicators and volatile components of fermented grains after adding the fortified Daqu into the solid-state fermentation experiment The results showed that the acidity of fermented grains increased gradually during fermentation, while the water, reducing sugar and amino nitrogen content were fluctuated. Headspace solid phase microextraction coupled with gas chromatography-mass spectrometry were used to determine the volatile components of fermented grains at different fermentation periods, 45 volatile components were identified, including esters, alcohols, aldehydes, acids and pyrazines. The results of volatile components showed that the fermented grains of adding with bacteria and yeast fortified Daqu had 21 and 20 volatile components respectively shared with the control group at the final period of fermentation. Compared with the control group, the content of ethyl acetate in the fermented grains added with FBKL2.00K8 increased by 49.9%, while the content of 2,3,5-trimethylpyrazine in the fermented grains added with FBKL 1.0122 and FBKL 1.0199 promoted 11.9% and 10.4% respectively. The results of this research could provide theoretical basis for the application of fortified Daqu in the improvement of Moutai-flavor Baijiu.
  • WANG Kun, TUO Xianguo, ZHANG Guiyu, LUO Lin, LUO Qi, LIU Jie
    Food and Fermentation Industries. 2022, 48(7): 85-90. https://doi.org/10.13995/j.cnki.11-1802/ts.028164
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    The current inspection of acidity value,water and starch content of fermented grains can only be performed offline through chemical methods, which are very complex with heavy workload. Through the research on the fermentation mechanism, the oxygen, carbon dioxide, humidity and temperature generated during the fermentation process were collected as the monitoring indicators, and an automated system to collect fermentation parameters was established with the multi-sensor monitoring technology by the wireless communication network. At the same time, chemical methods are used to detect three indicators of the fermented-grain samples, namely, moisture, acidity value and starch content. With oxygen, carbon dioxide, humidity and temperature values of the fermentation environment as independent variables, and with the moisture, acidity value and starch content as dependent variables, a partial least squares soft-sensing model was established, and a multi-element linear regression model was established for comparison. The result of comparison confirmed that partial least squares regression was the best. The root mean square error of the model was 1.89, 0.12, 1.93, and it was concluded that the influence from oxygen and carbon dioxide on the acid value and starch content was extremely critical, followed by temperature and humidity.
  • WANG Yan, LI Demei, SUN Zhiwen, WANG Zongyi, ZHAO Bingyan, WANG Yingying
    Food and Fermentation Industries. 2022, 48(7): 91-96. https://doi.org/10.13995/j.cnki.11-1802/ts.028282
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    Fifteen Cabernet Sauvignon wines produced in 2016 from three wine regions of China were used to explore the phenolics contents and their relationship with sensory characteristics. By combining HPLC with sensory evaluation, total phenol and procyanidins, flavanols, five kinds of flavan-3-alcohol and two proanthocyanidins dimer in wines were studied. The results showed that the contents of total procyanidins in wine samples from various regions were significantly different (P<0.05), as well as the contents of catechin(C), epicatechin(EC), epigallocatechin (EgC), procyanidin B1(PC B1) and procyanidin B2(PC B2) (P<0.01). The intensity of astringency from the wines was presented with significant differences(P<0.01), while no obvious differences (P>0.05) in the intensity of bitterness, quality of astringency and harmony of taste were observed. The intensity of astringency was significantly positively correlated with the contents of total phenols and procyanidins (P<0.01), and the contents of PC B1and EgC(P<0.05). The quality of astringency was negatively correlated with the content of flavanol and EC(P<0.05). Moreover, there was a significantly positive correlation (P<0.01) between taste coordination and astringency.
  • ZHANG Yushuang, DAI Anna, DING Gongtao, LUO Li, WANG Baomin, LIU Hongna, DING Bo
    Food and Fermentation Industries. 2022, 48(7): 97-102. https://doi.org/10.13995/j.cnki.11-1802/ts.028366
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    To explore yak milk and soy milk ratio (100∶0, 75∶25, 50∶50, 25∶50, 0∶100), probiotics (Lactobacillus acidophilus LA-5, Lactobacillus paracasei LC-01) and fruit juice concentrates (strawberry, pear, peach, blueberry) of different types on the quality of fermented beverages, the pH, acidity, viable probiotic bacteria count, lactic acid, acetic acid and other parameters of fermented beverages at the end of fermentation and the period of refrigeration(4 ℃, 21 d)were analyzed. The results showed that the type of probiotics, the ratio of yak milk to soy milk, and the type of concentrated juice had a significant impact on the sensory quality of fermented beverages and the number of viable probiotics (P<0.05). The optimal formulation was L.paracasei LC-01 as the probiotics with the yak milk to soymilk ratio of 50∶50, hoping to provide a theoretical basis for the preparation and industrial development of new fermented beverages.
  • ZHANG Mengmeng, ZHAO Xueni, SHUANG Quan, ZHANG Fengmei
    Food and Fermentation Industries. 2022, 48(7): 103-109. https://doi.org/10.13995/j.cnki.11-1802/ts.028535
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    Fresh mare's milks from Abaga black horse and Uzimuqin white horse in Xilingol League of Inner Mongolia were fermented and the nutritional quality and functional characteristics were analyzed during fermentation. Results showed that the content fresh protein (2.03%), fat (2.07%), and lactose (6.39%) in mare's milk of black horse were significantly higher than that of white horse fresh mare's milk. After fermentation, the changes of conventional nutrients in two kinds of mare milk were similar, and the pH decreased from 6.0 to 3.8. The content of protein and fat had no significant difference. The content of lactose significantly declined. The content of essential amino acids (0.586 g/100 g and 0.869 g/100 g), and unsaturated fatty acids (46.3%, 63.23%) was increased. The antioxidant activity and cholesterol-removal ability of black horse koumiss were stronger with no significant differences in antibacterial properties. The antioxidant activity, antibacterial properties, and cholesterol-removal ability of mare milk gradually enhanced with decreased pH. This research provides an experimental and the theoretical basis for further exploitation and utilization of abundant mare milk resources in Inner Mongolia.
  • CHENG Jiankai, LI Wenzhao, LIU Chuhai, SUN Ni, XING Changhui, RUAN Meijuan, LI Pei
    Food and Fermentation Industries. 2022, 48(7): 110-116. https://doi.org/10.13995/j.cnki.11-1802/ts.028324
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    In order to explore the effect of yeast extract in fermented apple juice, different types and concentrations of yeast extract was used. Thirteen volatile substances were detected without yeast extract group, mainly esters and alcohols. After adding yeast extract, the content of original volatile compounds decreased, but the types of volatile substances increased. Electronic nose analysis showed that the fermented apple juice systems with different types and concentrations of yeast extracts were well distinguished, while the overall flavors were different. The sensory evaluation results showed that the addition of yeast extracts FA37, FA39 and FG10 at 0.01%, 0.02%, and 0.01%, respectively, had a positive effect on improving the flavor of fermented apple juice.
  • GU Yanyang, NIU Liying, LI Dajing, LIU Chunquan, XIAO Lixia
    Food and Fermentation Industries. 2022, 48(7): 117-125. https://doi.org/10.13995/j.cnki.11-1802/ts.027688
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    Consumers appreciate lotus root juice for years largely attribute to its unique flavor. Squeeze pressed and homogenate fresh lotus root juice was prepared, and then sterilized under high pressure (HPP) (400 MPa, 10min) or autoclaving (AU) at 121 ℃ for 15 min. Volatile components extracted using headspace solid-phase micro-extraction and determined using gas chromatography-mass spectrometry. Meanwhile, aroma attributes were evaluated using the quantitative descriptive method. 57 volatile components including 13 alcohols, 11 aldehydes, 1 acid, 2 ketones, 4 esters, 3 sulfides, 9 hydrocarbons, 13 heterocycles and 1 oxime were detected. The results showed that the total peak area of the volatile components in squeezed lotus root juice increased 6.89 and 19.53 folds after HPP and AU treatments, respectively. However, the fold values of homogenized lotus root juice were only 1.23 and 1.40. Principle component (PC) analysis was performed to illustrate the relationship between the volatile components and the aroma attributes. The profile of the first two PCs showed that the distance on PC1 direction between the fresh-squeezed juice and the AU treated squeezed juice was largest, which suggested that the squeezed juice was more sensitive to AU treatments. Moreover, HPP treated samples and non-sterilized samples were aggregated and showed close relation to the green grass odor, 1-octanol and 3-methy-butanal. In addition, AU could enhance the total aroma intensity, which responded as sweet, grain and fruit aroma, showed a close relationship to sulfide, heterocyclic, hydrocarbon and other components. In summary, the juice preparation and sterilization method could lead to different volatile components and aromas. The effect of AU was greater than that of HPP, especially on squeezed juice. These results would provide valuable information for flavor control and evaluation in lotus root juice processing.
  • XU Zhihu, WANG Xueli, LIU Xueting, QIU Shuyi, ZHOU Shaoqi
    Food and Fermentation Industries. 2022, 48(7): 126-133. https://doi.org/10.13995/j.cnki.11-1802/ts.028071
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    To ensure the food safety of traditional Zhenyuan Daocai (traditional pickle in Guizhou province), biogenic amine-degrading bacteria were isolated and screened at different stages of fermentation. To explore the contributions of amine-producing bacteria to the flavor and quality of traditional fermented foods, a double-layer color-developing plate culture technology was used to isolate 32 strains that produced biogenic amines. Then, different types of biogenic amines were used as exogenous nitrogen sources in high performance liquid chromatography analysis of the degradation rates of the biogenic amines by each strain. The screening identified strains LS1-002-014, FJ5-002-005, and LS1-003-016, which displayed relatively higher biogenic amine degradation performance. Morphology, physiology, biochemistry, and molecular biology analyses identified the three strains of biogenic amine-degrading bacteria as Bacillus amyloliquefaciens, Bacillus subtilis, and Bacillus subtilis. The strain LS1-002-014 and LS1-003-016 had a significant degradation effect on spermidine, with a degradation rate of 43.95% and 34.41%, respectively. The strain FJ5-002-005 degraded tyramine with a degradation rate of 59.40%. In addition, the new isolated strain specifically degraded biogenic amines. The degradation of biogenic amines was related to strain not genus. The results provide a new idea for the determination of the quality of traditional Zhenyuan Daocai.
  • WANG Dongkun, ZHANG Jiayan, LI Caiming, GU Zhengbiao, BAN Xiaofeng, HONG Yan, CHENG Li, LI Zhaofeng
    Food and Fermentation Industries. 2022, 48(7): 134-139. https://doi.org/10.13995/j.cnki.11-1802/ts.029398
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    Fresh rice noodles have some defects such as easy breakage, poor dispersion, and unstable quality. Enhancing fermentation is one of the effective ways to improve the quality of fresh rice noodles. The effects and mechanisms of Lactobacillus plantarum enhanced fermentation on the quality of fresh rice noodles were studied. The results showed that L. plantarum enhanced fermentation significantly improved the texture, cooking and sensory quality of rice noodles and their hardness and chewiness were also enhanced. The cooking loss and breaking rate were decreased by 51.72% and 60.02%, respectively. The total sensory score was increased by 35%. The content of protein, fat and ash were decreased. The content of total starch and amylose were significantly increased. At the same time, the crystalline structure of rice starch did not change during fermentation. The relative crystallinity was higher than that of control. Meanwhile, the pasting viscosity and initial pasting temperature of rice decreased, but the pasting enthalpy increased. The results can provide a technical means and theoretical support for the industrial production of fresh rice noodles.
  • HAN Chang, LIN Jiangtao, YUE Qinghua, SU Dongmin
    Food and Fermentation Industries. 2022, 48(7): 140-145. https://doi.org/10.13995/j.cnki.11-1802/ts.028870
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    The aim of this study was to learn the effects of tartary buckwheat bran powder on dough processing properties and steamed bread quality. An NMR imaging analyzer, farinograph and scanning electron microscope were used to explore the effects of adding different proportions of tartary buckwheat bran powder on the moisture distribution, silty properties, tensile characteristics, microstructure and quality of steamed bread. The results showed that with the proportion of tartary buckwheat bran powder in the mixed flour increases, the weakly bound water content in the dough decreased, however, the free water content increased. The water absorption rate decreased, the development time and stable time showed a tendency to decrease first and then increase, while the weakening degree increased at first and then decreased. At 90 and 135 min after waking up, the elongation of dough gradually decreased with the increase of tartary buckwheat bran powder supplemental amount. While, the tensile area, tensile resistance and tensile ratio decreased first and then increased. The scanning electron microscopy results showed that the gluten structure of dough was gradually destroyed with the addition of tartary buckwheat bran powder. With the increase of the proportion of tartary buckwheat bran powder, the elasticity, recovery and specific volume of steamed bread gradually decreased. In general, the addition of tartary buckwheat bran powder can reduce the dough processing performance and the quality of steamed bread. In the current situation, the steamed bread has better quality when the addition proportion of tartary buckwheat bran powder is less than 10%.
  • ZHANG Zuoda, WANG Qinfei, WU Ruona, NIU Xiaolei, ZHANG Zhenwen
    Food and Fermentation Industries. 2022, 48(7): 146-153. https://doi.org/10.13995/j.cnki.11-1802/ts.029457
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    In this experiment, cassava leaf protein was extracted by alkali solution and acid precipitation, and the extraction process was optimized by orthogonal method. The hydrolysis conditions of three proteases were optimized by response surface methodology, and the antioxidant function of the peptides was verified. The results showed that the optimum extraction conditions of cassava leaf protein were as follows: extraction with alkali soluble (pH 11.0) for 2 h at 60 ℃, acid precipitation at pH 4.6. Under these conditions, the highest yield of protein per gram of fresh leaves was 11.73% and the purity of protein was 92.57%. The results of response surface analysis showed that the optimum conditions for enzymatic hydrolysis of cassava leaf protein by alkaline protease, neutral protease and trypsin were as follows: enzymatic hydrolysis temperature 36.74 ℃, 35.00 ℃, 36.45 ℃, pH value 8.76, 6.31 and 8.00, reaction time 2.44 h, 2.18 h and 3.82 h, respectively. The yield of trypsin polypeptide was the highest(41.89%). The content of free amino acids in the peptide solution obtained by enzymatic hydrolysis was very low, only tyrosine could be detected, and its concentration was 9.90 μg/mL. The antioxidant function analysis showed that the antioxidant activities of the peptides hydrolyzed by neutral protease were high. When the polypeptide concentration was 1.5 mg/ml, the DPPH radical clearance, hydroxyl radical clearance and total reducing power were 91.83%, 79.3% and 0.558 4, respectively. Therefore, the peptides hydrolyzed by neutral protease had the strongest antioxidant activity. Among the three enzymes, neutral protease is the most suitable for the preparation of cassava leaf antioxidant peptides.
  • WANG Yin, LIU Cailing, GOU Xinyi, YUE Tianli, CAO Wei
    Food and Fermentation Industries. 2022, 48(7): 154-159. https://doi.org/10.13995/j.cnki.11-1802/ts.029851
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    To investigate the phenolic components of Qinling Apis cerana honey, the physiochemical indexes, and ultra high performance liquid chromatography Q exactive HFX mass spectrometer(UHPLC-QE-MS) were tested in the honey sample. The Oxford cup tests, minimum inhibitory concentration (MIC), growth curves and field emission scanning electron microscopy (FESEM) were used to analysis its phenolic extract antibacterial properties against Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 25922. Physicochemical indexes of Qinling A. cerana honey were pH 5.61, moisture content (17.86±0.06)%, total sugar concentration 69.78%,fructose content 36.33%, glucose content 32.04%, sucrose content 1.41%, and amylase activity 26.4 °Gothe. The total phenolic contents and total flavonoids in the extract were (377.85±1.33) mg GAE/kg and (109.38±0.05) mg RUE/kg, respectively. A total of 40 phenolic compounds were qualitative based on UHPLC-QE-MS, which 11 were phenolic compounds, and 29 were flavonoid compounds. Kaempferol and kaempferide were two typical components of our sample. The MIC against S. aureus and E. coli were 2.5 and 5.0 mg/mL, respectively. The growth curves of S. aureus and E. coli were inhibited with the increase of Qinling A. cerana honey phenolic extract. The cell surface of S. aureus and E. coli were significantly collapsed and shrunk, and two pathogens were inhibited after treated with the phenolic extracts. Overall, the Qinling A. cerana honey exhibited low moisture content, high sugar concentration, high amylase activity and high TPC and TFC properties. And its phenolic extracts could effectively inhibit the growth of S. aureus, E. coli, and exhibit great potential as a natural antibacterial resource.
  • ZHANG Xiangyu, WANG Ailin, LIU Zhiyu, WANG Xiaohan, ZHANG Simin, SHEN Yuhang, ZHANG Zhujun, TANG Yue
    Food and Fermentation Industries. 2022, 48(7): 160-165. https://doi.org/10.13995/j.cnki.11-1802/ts.028983
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    In this research, fish skin gelatin (FSG) and sodium alginate (Alg) were the research objects and the interaction and rules between FSG and Alg in the FSG-Alg composite system were investigated by evaluating the stability and type of interaction under different proportions of FSG and Alg. The results indicated that pH was the main factor affecting the interaction of FSG-Alg composite system. The composite system was co-soluble at pH 7, and the turbidity was the minimum. The Zeta potential was higher at pH 7 with the most stable of FSG-Alg composite system than at other pH value. Fluorescence spectrum and isothermal titration calorimetry analysis showed that the interaction between FSG and Alg was electrostatic. The fluorescence quenching trend was presented with the increase of Alg concentration at pH 7, and the interaction between protein and polysaccharide in the composite system was the strongest when the mixing ratio of FSG and Alg was 1∶2. Cryo-scanning electron microscopy images indicated that FSG and Alg compounded to form a new spatial conformation at pH 7, and the presence of Alg changed the spatial structure of FSG. This research provides a reference for further study of FSG-Alg composite system.
  • ZHONG Runfang, CAO Wenhong, CHEN Zhongqin, HE Meifang, GAO Jialong, ZHANG Chaohua, QIN Xiaoming, ZHENG Huina, LIN Haisheng
    Food and Fermentation Industries. 2022, 48(7): 166-172. https://doi.org/10.13995/j.cnki.11-1802/ts.028188
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    The bioavailability of zinc is closely related to its existing form. In this study, the effects of thermal processing on the existing form of zinc in oysters was explored. Three thermal processing methods, steamed (100 ℃, 10 min), fried (140 ℃, 5 min) and grilled (200 ℃, 15 min), had been applied on oysters to study the total zinc and zinc ions changes in content, zinc content in polysaccharides and proteins, respectively. Fourier infrared spectrometer was employed to determine the structural changes of polysaccharides and proteins in oysters. The results showed that with the treatment of the steaming and frying process, the total zinc content of oysters was significantly reduced by 6.43% and 14.68%, and the zinc ion content decreased by 45.60% and 68.12%. During the roasting process, the total zinc content had no significant difference. But the zinc ion content decreased by 50.59%, the significant reduction was found in fried group. On the other hand, the thermal processing methods had been significantly reduced the zinc-binding capacity of polysaccharides and proteins in the oysters. The infrared spectroscopy showed that the functional groups and chemical bonds of the polysaccharides were not significantly changed, however, the secondary structures of the proteins were changed. In current study, the results showed that the thermal processing methods cause the loss of zinc in oysters accompanied with the loss of fluid, and the ionic form of zinc was the major one. These processing methods change the structures of polysaccharides and proteins, which might also destroy the binding mode of zinc with polysaccharides and proteins.
  • JIN Tingxiang, WANG Guanghong, PENG Yuhang, MA Yucong, ZHANG Pan, CAO Shuang
    Food and Fermentation Industries. 2022, 48(7): 173-178. https://doi.org/10.13995/j.cnki.11-1802/ts.027875
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    The drying rate, color change, rehydration ratio, β-carotene content, texture evaluation and sensory analysis were used as evaluation indexes to measure the effects of five pretreatment methods (blanching, steaming, ultrasonic, osmotic and freeze-thaw) on the quality of carrot heat pump drying. The results showed that the sample treated with blanching for 3.5 min had the best drying rate, and the drying time could be shortened by 20% compared with the control group without any pretreatment. Meanwhile, the re-watering effect of the dried product pretreated by blanching for 3.5 min was the best, with a value of 8.52, which was 68.71% higher than that of the control group. In addition, it had the best sensory evaluations. In terms of color difference, compared with the fresh sample, the chromatic aberration of the dried product after steam pretreatment was less and the color was brighter. The sample pretreated with 2% chitosan had the highest β-carotene retention, which was 39.47 mg/100 g. At the same time, the texture analysis showed that after 2% chitosan infiltration pretreatment, the hardness and brittleness of the dried product after rehydration were relatively high and were closest to those of the dried sample without pretreatment. The results revealed that the quality of carrot heat pump drying with blanching pretreatment was the best and the drying time was the shortest.
  • YUAN Maoyi, CUI Xiaowen, YE Fayin, ZHAO Guohua
    Food and Fermentation Industries. 2022, 48(7): 179-185. https://doi.org/10.13995/j.cnki.11-1802/ts.027930
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    The effects of steam explosion pretreatment on the content, composition, surface structure and antioxidant activity of polyphenols in apple pomace were studied. The contents of total phenols, free phenols and bound phenols in the samples before and after the steam explosion were determined by the Folin Ciocalteu method. The free phenols were analyzed qualitatively and quantitatively by HPLC. The antioxidant capacity of the sample powder and simulated digestive juice in vitro was determined by DPPH and ABTS radical scavenging methods. Finally, the surface structure of the samples was characterized by a color difference meter and scanning electron microscope. The results showed that the content of polyphenols in apple pomace had no significant change at 1.0 MPa, but the content of bound phenols decreased significantly at 1.5 and 2.0 MPa. However, the content of free phenols and total phenols increased significantly with the increase of pressure. The results of qualitative analysis of free phenols showed that there was no significant change in the types of free phenols in apple pomace before and after steam explosion treatment, mainly phenolic acids and flavonoids. The results of the quantitative analysis showed that the content of free phenols except hyperoside and quercitrin increased significantly under the condition of 2.0 MPa treatment, and the other pressure had no significant change. After steam explosion treatment, the antioxidant capacity of apple pomace powder and in vitro digestion supernatant were improved to vary degrees, and the overall pressure was 2.0 MPa. The results of color difference analysis and scanning electron microscope showed that the color of apple pomace after steam explosion treatment became darker, and the surface was porous. With the increase of pressure, the wall-breaking effect was more obvious. Therefore, steam explosion treatment can destroy the dense structure of apple pomace, promote the release of free polyphenols from apple pomace, and improve the antioxidant activity of apple pomace to a certain extent.
  • ZHANG Peng, YU Hongtao, LI Chunyuan, JIA Xiaoyu, XUE Youlin, LI Jiangkuo
    Food and Fermentation Industries. 2022, 48(7): 186-194. https://doi.org/10.13995/j.cnki.11-1802/ts.028055
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    In order to clarify the influence of the micro-environment air conditioning treatment on the fruit quality of the simulated household refrigerator shelf (4.0±1.0) ℃ blueberry after ice temperature storage (-0.5±0.3) ℃, the Legacy blueberry was used as the test material and the regulation ability of three kinds of different micro-environment air conditioning(mMAP1, mMAP2, mMAP3) treatments on blueberry fruit quality was studied. The differences in blueberry quality between different shelf days after storage was compared. The results showed that during storage and shelf-life, the O2 content range of mMAP1, mMAP2 and mMAP3 groups were 11.6%-18.2%, 8.8%-15.9%, and 1.5%-13.5% respectively, and the CO2 content range of changes were 2.3%-9.1%, 4.5%-14.0% and 8.8%-21.2% respectively. Compared with the control group, micro-environmental gas regulation delayed the loss of nutrients (vitamin C, anthocyanins and titratable acid) and hardness of blueberry fruits, and maintained the good fruit percentage and frost cover index. The quality of blueberry fruits was ranked as: mMAP3 group>mMAP2 group> mMAP1 group. Principal component analysis (PCA) comprehensive evaluation of the quality of blueberries with different storage and shelf days according to various quality indicators of storage, the comprehensive scores from high to low were 20, 40, (20+7), (20+14), 60, (40+7), (60+7), (40+14) and (60+14) d. Further analysis showed that the gas micro-environment with O2 content maintained at 1.5%-13.5% and CO2 content maintained at 8.8%-21.2% had the best effect on blueberry storage and was beneficial to the long-term storage of blueberry fruits. From the results of the principal component analysis, the score difference between (20+7) d and 40 d, (60+7) d and (40+14) d was small which indicating that (20+7) d and 40 d, (60+7) d and the quality of blueberries at (40+14) d was similar. This research could provide a better theoretical basis and technical parameter support for the shelf preservation method of blueberries after storage.
  • ZHANG Hongchen, YU Lin, SHI Hui
    Food and Fermentation Industries. 2022, 48(7): 195-200. https://doi.org/10.13995/j.cnki.11-1802/ts.027848
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    Mulberry (Morus alba L.) leaf is a kind of product with medicine and food homology in China, and polyphenols are widely considered as a natural active substance with excellent antioxidant and antibacterial properties. However, the studies into application of the mulberry leaf polyphenols(MLPs) are still limited. In this study, the minimal inhibitory concentration (MIC) of MLPs from five different cultivars against Escherichia coli O157∶H7 and Listeria monocytogenes was determined, then the best two cultivars were chosen to conduct the following experiments. To investigate the preservation effect of MLPs on fresh-cut lettuce, the quality changes of fresh-cut lettuce during 4-day storage at room temperature (25 ℃) were analyzed. Compared with the untreated group, the MLP-treated group (under MIC, 5 mg/mL) significantly inhibited the degradation of chlorophyll and the biosynthesis of phenolic compounds and reduced the browning degree (P<0.05). In addition, Naxi had a better effect than Jialing 20. Moreover, both MLPs significantly inhibited the growth of bacteria on fresh-cut lettuce (P<0.05), and Jialing 20 performed better than Naxi. In conclusion, MLP can delay the quality deterioration of fresh-cut lettuce during storage at room temperature and promisingly become a novel natural bio-preservative for fresh-cut vegetables and fruits.
  • ZHAO Huanhuan, LUO Shufen, ZHOU Hongsheng, HU Huali, ZHANG Yingtong, LI Pengxia
    Food and Fermentation Industries. 2022, 48(7): 201-210. https://doi.org/10.13995/j.cnki.11-1802/ts.027632
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    The aim of this study was to explore the condition of fluorescence irradiation and relative humidity (RH) that were beneficial for promoting the bioactive substance content of fresh-cut broccoli. Firstly, the effect of different conditions of fluorescence irradiation [optical density: 5-8, 25-35, 75-85 μmol/(m2·s)] along with different RH (50%-60%, 70%-80%, 90%-100%) on the phenotype, sensory score, color, and the contents of total glucosinolate and isothiocyanate (ITC) of fresh-cut broccoli were investigated. By analyzing the results of these indexes, the condition of fluorescence irradiation with an optical density at 25-35 μmol/(m2·s) and RH at 70%-80% were selected for the following experiment. Secondly, the fresh-cut broccoli was stored under the selected environment, and the actual condition of supermarket shelf [optical density: 5-8 μmol/(m2·s), RH: 50%-60%] was used as control. The effects of fluorescence irradiation and RH on the glucosinolate metabolism and contents of bioactive substance in fresh-cut broccoli were studied. The results showed that the treatment of fluorescence irradiation with an optical density at 25-35 μmol/(m2·s) together with RH at 70%-80% significantly enhanced the main glucosinolates, myrosinase activity and ITC. What's more, the sample in this selected condition of fluorescence irradiation and RH displayed higher contents of total phenols, anthocyanin, chlorophyll and carotenoid than those of control. Therefore, the suitable condition of fluorescence irradiation [optical density: 25-35 μmol/(m2·s)] together with RH (70%-80%) could maintain the quality and bioactive substance of fresh-cut broccoli, which can provide theoretical and technical support for the storage and sale of broccoli.
  • XING Zhibin, WU Xiaotong, LIU Jianzhong, LIU Jing
    Food and Fermentation Industries. 2022, 48(7): 211-218. https://doi.org/10.13995/j.cnki.11-1802/ts.027281
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    Donkey meat is a perishable product due to the high content of unsaturated fatty acids, however, under the actions of enzymes and microorganisms, it would result in quality deterioration even though at 0-4 ℃. In order to prolong the preservation effect and shelf life of chilled donkey meat, the concentration ratio of preservatives was optimized. After analyzing the dominant microflora of chilled donkey meat during storage, L9(33) orthogonal experiment was designed to obtain the compound biological preservatives by selecting polylysine, nisin, chitosan and D-sodium erythorbate as the preservative components. The total bacterial count (TNC), volatile basic nitrogen (TVB-N), pH and sensory quality of chilled donkey meat treated with compound biological preservative from 0 d to 18 d were detected, and the microstructure of muscle tissue was observed. Under the conditions of 0.02% polylysine, 0.06% nisin, 1.5% chitosan and 0.1% D-isoascorbate sodium, the preservative could effectively inhibit the growth of microorganisms, stabilize the quality of products and the shelf life of chilled donkey meat reached 18 days. These results showed that compound preservative agents can enhance the preservative effect of chilled donkey meat, and provide theoretical support for transportation and preservation of chilled donkey meat.
  • XING Xiaoqing, ZHAO Yang, SI Fengling
    Food and Fermentation Industries. 2022, 48(7): 219-225. https://doi.org/10.13995/j.cnki.11-1802/ts.027327
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    The aim of this study was to explore the inhibitory activity and antibacterial activity of loquat (Eriobotrya japonica) leaves extract (EJLE) on protein and fat oxidation during cold storage of pork. First, the contents of total phenol (32.5±6.21) mgGAE/g and total flavonoid (24.6±2.99) mgRE/g were determined, and then 0.5% EJLE was applied on the surface of the chilled meat. Besides, the chilled pork was also been treated with deionized water (NC), butylated hydroxytoluene (BHT/BHA) and potassium sorbate (PS), respectively. The results showed that the potential of hydrogen (pH), peroxide values (POVs), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) increased, however, water-holding capacity (WHC) and total number of colonies decreased in the control chilled pork (NC). Tested were conducted regularly during the 18 days of refrigerated storage. TBARS levels and POVs were significantly lower (P≤ 0.05) in the samples containing EJLE treatment to chilled pork, than BHT/BHA or PS in the non-treated control. The chilled pork treated with EJLE had a strong inhibitory effect on lipid oxidation and it was a potential antioxidant. EJLE could better maintain the quality of chilled pork compared to control.
  • TAO Lu, SHEN Ke, LIU Tianzhi, SUN Renyan, SONG Ziqi, WANG Fei, LI Tuoping
    Food and Fermentation Industries. 2022, 48(7): 226-230. https://doi.org/10.13995/j.cnki.11-1802/ts.027856
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    The preservation effects of haw pectin oligosaccharide with concentrations of 0.5,1.0,1.5 and 2.0 g/L on shiitake mushrooms were investigated in this study. The results showed that haw pectin oligosaccharides significantly maintained the quality characteristics of shiitake mushrooms. The treatment with 2.0 g/L haw pectin oligosaccharide on shiitake muchrooms was found to be the best preservation effect. The sensory and nutritional qualities of shiitake mushrooms treated with 2.0 g/L haw pectin oligosaccharide were better than those of other experimental groups after being stored at 4 ℃ for 20 d. Meanwhile,the decay index,browning degree,weight loss rate and polyphenol oxidase activity were also significantly reduced compared with other treatment groups. At the same time, the decrease of reducing sugar, vitamin C and total phenol, and the growth of mold was significantly inhibited by the treatment of 2.0 g/L haw pectin oligosaccharide. These results indicated the potential of haw pectin oligosaccharide applying in the industrial preservation of shiitake mushrooms.
  • XING Yage, LIAO Xingmei, LI Wenxiu, TANG Jing, XU Qinglian, LI Xuanlin, HUANG Ruihan, YU Jinze
    Food and Fermentation Industries. 2022, 48(7): 231-237. https://doi.org/10.13995/j.cnki.11-1802/ts.027811
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    With the development of fresh-keeping technology for fruits and vegetables, the use of nano-silver for single or compound coating fresh-keeping technology has become increasingly obvious in the application of fresh-keeping technology for fruits and vegetables. Silver nanoparticles were prepared by biological reduction method with silver nitrate as the source of silver and mango peel extract as reducing agent. The effects of reaction time, reaction temperature, mango peel extract concentration, silver nitrate concentration and powdered sodium dodecyl sulfate (SDS) addition amount on the color, UV visible absorption and particle size of nano-Ag sol were analyzed by Malvern laser particle size analyzer and enzyme-labeled instrument. And then the physical and chemical properties of silver nanoparticles were also analyzed with transmission electron microscopy and Fourier transform infrared spectroscopy. The results showed that the color, yield and size of the synthesized silver nanoparticles could be controlled by changing the reaction temperature, time and amount of addition in a certain range. The size of the silver nanoparticles was between 25 nm and 70 nm, and the distribution was uniform. According to the influence of various factors on the preparation of silver nanoparticles, the optimum conditions were determined as: reaction was performed at 75 ℃ for 1 h with the concentration of the mango peel extract 0.20 g/mL, silver nitrate concentration 2.0 mmol/L and the addition of 0.15 g SDS. This study provides a theoretical and practical basis for green preparation of high-performance silver nanoparticles and the development of more nanoparticles composite preservation technology.
  • JIA Haixian, YANG Daoyuan, ZHANG Nan, LI Liping, ZHAO Rong, ZHAO Yao, LIU Wei, SUI Haixia
    Food and Fermentation Industries. 2022, 48(7): 238-245. https://doi.org/10.13995/j.cnki.11-1802/ts.027426
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    To establish the dietary exposure assessment parameters for food contact materials of China, candies and chocolates with different packaging forms were purchased from markets and online stores. The ratio of area to volume or mass (S/V) was calculated for each sample. The contact area (S) was obtained via direct measurement and application of the 3D surface area measuring instrument, and the volume or mass (V) was measured accordingly. The qualitative analysis and confirmation of major material types were obtained via infrared spectroscopy. The S/V results showed that 44.88% (127/283) of the candies and chocolates were made of composite material, and the actual inner contact layer was chiefly PP, PE, Paper and PET. The main packing forms of these foodstuffs included wrapped bags (54.42%, 154/283) and plain bags (27.56%, 78/283). The S/V value of candies and chocolates were all above 6 dm2/kg and the average was as high as 57.44 dm2/kg. Therefore, using the theoretical exposure assessment parameter of 6 dm2/kg may underestimate the exposure risk. So the practical parameters acquired in this study could be used in the risk assessment to achieve more scientific and accurate results.
  • KONG Weiheng, GUO Zhenglei, FU Hongkun, GAO Wei, TAO Yufeng
    Food and Fermentation Industries. 2022, 48(7): 246-251. https://doi.org/10.13995/j.cnki.11-1802/ts.028319
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    The effect of two different methods of direct sampling and sampling according to the preparing instructions on determining seven nutrients in infant formula. Microwave digestion inductively coupled plasma emission spectrometry was used. The content of each element fluctuated greatly in direct sampling from random, upper, middle and lower positions, with a few indexes exceeded the reference value; the precision of testing results was good using the recommended preparing method. The results suggested that the test of mineral elements in infant formula should be carried out after preparing according to the product labeling. Then the detection error caused by the lack of representative sampling could be reduced to the minimum.
  • ZHANG Busheng, GAO Xing, YAN Xin, CUI Danyao, LYU Xiaotong, LIN Liangcai, ZHANG Cuiying
    Food and Fermentation Industries. 2022, 48(7): 252-257. https://doi.org/10.13995/j.cnki.11-1802/ts.028433
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    The migration and change law of volatile flavor components of Daqingpi pomegranate wine were analyzed by GC-IMS technology, principal component anaglysis (PCA) and fingerprint similarity analysis. The results showed that 36 kinds of compounds were identified. The aldehyde components such as heptanaldehyde, nonanal and hexanal disappeared, and the content of ethyl acetate, ethanol, 3-methyl-1-butanol and 2-methyl-1-propanol were significantly increased after fermentation. The volatile substances of pomegranate wine fermented for 20 days or one year were basically same, in which isobutyl acetate, isoamyl acetate and butyl acetate decreased, and the content of ethyl butyrate and ethyl caproate were significantly increased with aging. It indicated that the flavor components of pomegranate wine were mainly produced during alcoholic fermentation. The results provide a scientific basis for the improvement of the brewing process of pomegranate fruit wine.
  • LIU Lingling, LI Bingning, YANG Mengqi, YANG Ming, WU Yanwen
    Food and Fermentation Industries. 2022, 48(7): 258-263. https://doi.org/10.13995/j.cnki.11-1802/ts.029077
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    Liquid-liquid extraction combined with on-line coupled high performance liquid chromatography-gas chromatography was proposed for highly sensitive determination of trace mineral oil saturated hydrocarbons (MOSH) and aromatic hydrocarbons (MOAH) in Baijiu, beer and wine. The limit of quantification (LOQ) was 0.05 mg/L, the recovery was 87%-107% and the relative standard deviation (RSD) was 1.9%-4.9%. The results showed that no contaminants were detected in all beer and wine samples. MOSH were detected in five Baijiu samples with contents ranging from 0.06 to 2.74 mg/L. MOAH of 0.11 and 1.24 mg/L were detected in two Baijiu samples, respectively. The contamination of these positive samples was positively correlated with the alcohol contents which might come from the packaging metal cans.
  • ZHANG Yanfang, LYU Yaolong, LI Zhao, BAI Rongguo
    Food and Fermentation Industries. 2022, 48(7): 264-268. https://doi.org/10.13995/j.cnki.11-1802/ts.027683
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    The ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was used to determine the isometamidium residues in milk, and the mathematic model based on this method was built for the evaluation of its uncertainty. The sample was firstly dissolved in acetonitrile solution, purified by C18 column, and then determined by ultra performance liquid chromatography-tandem mass spectrometry. Finally, was quantified by external standard method. The evaluation results showed that the uncertainty components had been mainly impacted by the introduction of the standard curve and recovery experiment. The expanded uncertainty was 0.007 8 mg/kg (k=2) when the content of phenanthridine in milk was 0.017 8 mg/kg.
  • ZHUO Junna, WU Weiyu, HE Shuang, ZHAO Jinsong
    Food and Fermentation Industries. 2022, 48(7): 269-275. https://doi.org/10.13995/j.cnki.11-1802/ts.029213
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    Inductively coupled plasma mass spectrometry was employed to rapidly classify and identify different brands of Maotai-flavor Baijiu. The dimensional differences between the elements were eliminated by z-score standardization, and then principal component analysis (PCA), cluster analysis (CA) and partial least squares discriminant analysis (PLS-DA) were performed. A verification model, established by PLS-DA combined with variable importance projection, was used. The results showed that CA, PCA and PLS-DA had effectively discrimination ability of different brands, and PLS-DA was the best. Na, Ca, Al and K were the main inorganic elements that caused the difference of Maotai-flavor Baijiu. Validation Baijiu samples and experimental Baijiu samples could also be well classified. In summary, the identification methods of Maotai-flavor Baijiu based on ICP-MS and appropriate chemometric methods can provide theoretical support for the traceability and authenticity of Baijiu.
  • FU Xin, ZHU Hongan, CUI Fengjie, ZAN Xinyi, SUN Wenjing
    Food and Fermentation Industries. 2022, 48(7): 276-282. https://doi.org/10.13995/j.cnki.11-1802/ts.029958
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    Fungal glucan is an important part of the cell wall,and closely related to many processes such as mycelial formation and growth.Fungal glucans also showed significant bioactivities including immune enhancement,regulation of intestinal flora,and prevention of cardiovascular diseases.The most important glucans in fungi are mainly composed of a main chain connected by β-1,3-glycosidic bonds and branched chains connected by β-1,3 and/or β-1,6-glycosidic bonds in different proportions and degrees of polymerization.The β-1,3-glucanotransferases belonging to the GH72 family possess the ability to cleave and transfer glucan chains.During the process of fungal glucan synthesis,β-1,3-glucanotransferases cleave and transfer the linear glucan chain to remodel and/or modify its structure to form the highly-branched structures,which affects their solubility,dispersibility and functions.This paper focuses on reviewing the recent research progress of GH72 family glucanotransferases in several fungi.
  • LI Shuting, WANG Qi, LI Zhengyi, WU Jiulin, CHEN Wen, XIAO Yiqian, ZHENG Yafeng
    Food and Fermentation Industries. 2022, 48(7): 283-289. https://doi.org/10.13995/j.cnki.11-1802/ts.027813
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    Polyphenols have a variety of biological effects to promote human health, but their poor stability leads to low physiological activity and bioavailability. Cellulose, as a natural carrier of polyphenols, has great application potential in loading and protecting polyphenols. This article reviewed the research progress of the interaction mechanism of cellulose and polyphenol, discussed multiple factors influence the interaction between them. In addition, we also introduced the recent researches on improving the interaction between cellulose and polyphenols, and discussed the influence of the complex on the functional properties of polyphenols. This review will provide new ideas and methods for improving the functional characteristics of polyphenols and their application in healthy foods.
  • JIA Zheyu, LIU Yan, HUANG Yudi, ZHENG Yang, WANG Huirui, REN Dandan, HE Yunhai, WANG Qiukuan
    Food and Fermentation Industries. 2022, 48(7): 290-297. https://doi.org/10.13995/j.cnki.11-1802/ts.028539
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    Fucoidan degrading enzyme is mainly used to prepare low molecular weight fucoidan oligosaccharides,including α-L-fucosidase,fucoidanase and sulfatase.It mainly comes from molluscs and marine microorganisms,most of which belongs to Flavobacteriaceae.In this paper,not only the classification,source,gene identification and influencing factors of enzyme activity,but also the structure and biological activity of degrading fucoidan oligosaccharides are reviewed,which can provide theoretical reference for the application of fucoidan degrading enzyme and the production of fucoidan oligosaccharides.
  • TIAN Xin, DAI Jianxin, TIAN Yuan, WANG Guangqiang, AI Lianzhong, XIONG Zhiqiang
    Food and Fermentation Industries. 2022, 48(7): 298-303. https://doi.org/10.13995/j.cnki.11-1802/ts.028610
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    Global transcription machinery engineering(gTME) uses microorganisms as “cell factories” to perturb gene expression at the transcription level and directly or indirectly manipulate the global transcriptional regulatory network.It is a powerful technology of engineered microorganisms to enhance target performance at the gene and cell level.In recent years,gTME has been widely used in enhancing strain tolerance,improving response capacity,and increasing the yield of metabolites.Compared with traditional methods,gTME has the advantages of optimizing metabolic pathways rapidly and improving product efficiency significantly.This article reviews the molecular mechanism of gTME,the latest progress in strain engineering and metabolic engineering,and the corresponding evolutionary means and high-throughput screening strategies,with a view to providing the help for microbial modification and metabolic engineering research.
  • RAO Zhenan, CHEN Yuanyuan, WANG Qiming, LEI Xiaojuan, ZHAO Jichun, ZENG Kaifang, MING Jian
    Food and Fermentation Industries. 2022, 48(7): 304-311. https://doi.org/10.13995/j.cnki.11-1802/ts.027935
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    Polyphenols are common bioactive substances in plants,which have many effects such as anti-inflammation,anti-tumor,anti-diabetes and so on.However,most polyphenols have poor solubility,low stability,easy metabolic excretion,and quite low bioavailability,which makes them difficult to play their role.Food hydrogels are microscopic particles made of protein and polysaccharides with a three-dimensional network structure inside,which can be used as a delivery system for polyphenols.In this paper,the functional properties of hydrogel as polyphenol delivery system,the construction methods of the hydrogel-polyphenol delivery system and the advantages of hydrogel in improving the bioavailability of polyphenols were reviewed.Finally,the development prospect of food hydrogel was prospected.The reasonably designed food hydrogel-polyphenol delivery system will promote the application of polyphenols in the food industry.
  • SI Bo, LU Yang, LU Yongling, LYU Lishuang
    Food and Fermentation Industries. 2022, 48(7): 312-318. https://doi.org/10.13995/j.cnki.11-1802/ts.029204
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    Reactive carbonyl species (RCS),including glyoxal,methylglyoxal,acrolein,crotonaldehyde,furfural,etc.,as a large class of small active substances,can be reacted to the nucleophilic sites of proteins,nucleic acids and phospholipids by Michael addition reaction and Schiff bases reaction.RCS can easily cause a variety of chronic diseases such as Alzheimer's disease,cardiovascular and cerebrovascular diseases,diabetes,and so on,which poses a threat to human health.The high-temperature distillation of different flavor liquors,the high-temperature accumulation of sauce-flavor liquors,the microbial fermentation of wine and beer,etc.,as well as complex reactions during storage,will produce a certain amount of RCS.We analyze and summarize the sources,types,contents and detection methods of RCS in alcoholic products,in order to provide a theoretical basis for the safety production and quality improvement of alcoholic products.
  • ZHANG Shixia, WEI Yao, WANG Lin
    Food and Fermentation Industries. 2022, 48(7): 319-324. https://doi.org/10.13995/j.cnki.11-1802/ts.030106
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    In recent years,the condiment industry has developed vigorously.Soy sauce and vinegar,as important traditional condiments,rank in the forefront of the condiment industry in terms of industry scale and production and sales volume,with huge development potential.However,due to the low quality of the industry as a whole,the consciousness and ability of enterprises to fulfill the responsibility of food safety are uneven.A handful of enterprises cannot organize production and operation activities strictly in accordance with food safety laws and regulations and food safety standards,and fraud and adulteration of individual enterprise have not been eliminated.On June 21,2018,the National Health Commission of the People's Republic of China and the State Administration for Market Regulation issued GB 2717-2018 National Standard for Food Safety Soy Sauce and GB 2719-2018 National Standard for Food Safety Vinegar (hereinafter referred to as the "new national standard"),it was officially implemented on December 21,2019.Since the implementation of the two new national standards,the supervisory departments have taken a series of regulatory actions,and the quality of soy sauce and vinegar products has been significantly improved,which has a positive impact on industrial development.This paper aims to compare and analyze the differences between the new and old national standards for soy sauce and vinegar.Combined with the supervisory situation since the implementation of the new national standard to analyze difficulties and problems in the implementation of the new national standard.Suggestions were put forward to further strengthen the quality and safety supervision,and promote the high-quality development of the condiment industry.
  • WU Hao, HU Yonghong, LYU Hao, MI Li, JIA Honghua, WU Jinglan
    Food and Fermentation Industries. 2022, 48(7): 325-332. https://doi.org/10.13995/j.cnki.11-1802/ts.029066
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    Bioseparation engineering is one of the core courses in bioengineering,but it is difficult to carry on the comprehensive specialized experiments of bioseparation by traditional experiment teaching mode.Virtual simulation experiment system is constructed by virtual simulation and internet technology,which can break the barriers of time-space and promote engineering education reform in biological technology field.The construction thoughts of virtual simulation comprehensive experiment teaching system for scale bioseparation were introduced in this paper.To stimulate students' subjective initiative and innovative consciousness,the abilities using professional knowledge to solve practical bioseparation problems are developed as experiment teaching objectives,the scale separation of polyoxin was made as experimental mission.The experimental contents covered separation technology,separation devices and process controls.The result of teaching practice showed that virtual simulation comprehensive bioseparation experiment teaching system enhances the teaching efficiency obviously.The theoretical knowledge is combined with application practice and “spoon-feed” teaching method is changed in this experiment.The subjective initiative and innovative consciousness of students are activated.The ability and accomplishment of students are also enhanced.