15 May 2022, Volume 48 Issue 9
    

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  • Heterologous expression of gellan lyase in Pichia pastoris and its properties and application
    DUAN Feiyang, WANG Li, ZHAN Xiaobei, JIANG Yun, LI Zhitao, GAO Minjie
    Food and Fermentation Industries. 2022, 48(9): 1-7. https://doi.org/10.13995/j.cnki.11-1802/ts.029681
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    Gellan oligosaccharide can be degraded from gellan gum, and which has many biological functions such as prebiotic activity, plant induced disease resistance and so on. This study focused on the heterologous expression of gellan lyase by constructing recombinant Pichia pastoris and applied to the preparation of gellan oligosaccharide. After screening and identification, the recombinant strain of P. pastoris GS115-pPIC9K-nGL1 was first induced to express the gellan lyase at shake flask level, and the highest enzyme activity was 266.4 U/L; then, high-density fermentation was carried out in a 7 L bioreactor, and the enzyme activity reached 954.6 U/L, which was 3.58 times higher than that of shaking flask. The enzymatic properties were studied after the recombinant gellan lyase was isolated and purified. The analysis results indicated that the optimal temperature and pH of hydrolysis reaction were 45 ℃ and 7.5. The activity of gellan lyase was relatively stable at 45-50 ℃, pH 7.0-9.0, and it was slightly enhanced by Zn2+. In addition, Al3+ had a strong inhibitory effect on enzymatic reaction. The degradation product was analyzed by thin-layer chromatography combining with matrix-assisted laser analysis ionization time-of-flight mass spectrometry, the result showed that the polymerization degree of gellan oligosaccharide was 4. The gellan lyase derived from Bacillus sp. GL1 was heterologous expressed in P. pastoris GS115 for the first time, and the specific degradation of gellan gum to produce gellan oligosaccharide may have certain potential in industrial applications.
  • Modification of the key amino residues locating the substrate channel entrance of nitrile hydratase that regulate the enzyme activity
    ZHANG Weimiao, CHENG Zhongyi, ZHOU Li, ZHOU Zhemin
    Food and Fermentation Industries. 2022, 48(9): 8-13. https://doi.org/10.13995/j.cnki.11-1802/ts.029373
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    Nitrile hydratase (nitrile hydratase, NHase, EC 4.2.1.84) is one type of metalloenzyme that catalyzes the formation of amides from nitriles. It is used in the biological production of acrylamide and nicotinamide in industry. Since the hydration of nitriles is an exothermic reaction, the thermal stability of nitrile hydratase attracted increasing attention. Previously, a novel nitrile hydratase derived from Caldalkalibacillus thermarum TA2.A1 was obtained through gene mining. Cal.t NHase possesses excellent thermal stability, while the enzyme activity is far behind the requirements of industrial production. Therefore, improving catalytic efficiency is important for its further applications. This study adopted molecular dynamics simulation methods and found two key residues, N47 and N181, located at the entrance of the substrate channel on the b subunit. Making representative residues mutations at these sites breaks the hydrogen bond, increases the flexibility of the substrate channel entrance, and then improves the enzyme activity. The optimal mutant, βN47F, compared with the wild-type enzyme, shows a 2.57-fold increase in acrylonitrile catalytic activity, and maintain good thermal stability at the same time. This variant enables the industrial application of Cal.t NHase in the future.
  • Cloning of the gene encoding lipase from Aspergillus niger and its homologous expression in Aspergillus niger
    ZHAO Shufan, LI Qi, NIE Hongmei, WANG Zhao, ZHENG Jianyong
    Food and Fermentation Industries. 2022, 48(9): 14-19. https://doi.org/10.13995/j.cnki.11-1802/ts.029413
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    The purpose of this study to investigate the homologous expression of Aspergillus niger lipase gene in A. niger. Eight lipase genes from A. niger were cloned by using A. niger genome as a template, which linked to the dual expression vector pCAMBIA to construct eight expression vectors. The homologous expression of eight lipase target genes in A. niger was achieved by protoplast-PEG transformation method, and the transformant MA-H3-PglaA-SglaA had the highest lipase activity. The properties of recombinant lipase were characterized after purification. The optimum temperature of the enzyme was 45 ℃, and the optimum pH was 7.5. Metal ions such as K+ and Mg2+ could significantly activate the lipase ANL-H3. The enzyme substrate specificity assay found that the enzyme had the highest affinity to pNPA. The Km of ANL-H3 was 1.893 mmol/L, and the Vmax was 1.610 mmol/(L·min). This study provides effective strategies and data support for the homologous expression of A. niger lipase, and provides theoretical basis for the further development and application of food-grade lipase.
  • Screening and identification of a Saccharomyces cerevisiae strain degrading ethyl carbamate
    SHEN Pengsen, TIAN Zhengfu, TIAN Xiaoju, ZHOU Guizhen, ZHANG Huiling
    Food and Fermentation Industries. 2022, 48(9): 20-25. https://doi.org/10.13995/j.cnki.11-1802/ts.029211
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    In order to screen the yeast which can degrade ethyl carbamate (EC) used in wine fermentation, multiple rounds of selection with wine grapes, dried grapes, and fermented grains were adopted in this paper and seven strains with strong capacity of degrading EC were obtained. The results of fermentation performance, ethanol resistance and sulfur dioxide resistance showed that two strains had better fermentation performance. Then the contents of EC, physicochemical indexes, aroma components and electronic nose analysis of the wines fermented by the two strains were compared, and the commercial yeast XR was used as the control. After the molecular identification of the target strain, it was identified as Saccharomyces cerevisiae and was named as NXU12-2. In this study, a strain of S. cerevisiae with the ability to degrade EC was selected, and it fermented wines are of good quality. This research would provide high quality strain resources which can control EC in wine.
  • Dynamic analysis of main acids and bacterial flora structure in the Fen-flavor fermented grains during LiPeiQi
    ZHAO Xinyi, ZHEN Pan, ZHAO Xinrui, HAN Ying, LI Jianghua, WANG Junyan, DU Guocheng, CHEN Jian
    Food and Fermentation Industries. 2022, 48(9): 26-33. https://doi.org/10.13995/j.cnki.11-1802/ts.030090
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    In order to analyze the change of lactic acid and acetic acid contents and the bacterial flora structure in fermented grains during the fermentation of Fen-flavor Baijiu in LiPeiQi, and to isolate the stronger acid-producing strains from fermented grains. This paper analyzed the change of lactic acid and acetic acid contents in the Fen-flavor fermented grains during LiPeiQi at the stage of DaCha and ErCha by HPLC, and analyzed the changes of bacterial flora structure in fermented grains during the fermentation of Fen-flavor Baijiu by HiSeq high-throughput sequencing, then the strains with strong ability that produced lactic acid was isolated and screened by MRS medium. Further, the environmental tolerance of the strain had been studied. The contents of lactic acid and acetic acid at both DaCha and ErCha showed a wavy upward trend during the two-month fermentation period, and the initial contents of lactic acid and acetic acid in ErCha were basically the same as the main acids contents of the fermented grains at the time of leaving the vat during DaCha. In addition, the ratio of lactic acid to acetic acid in ErCha was always higher than that in DaCha. The change of flora structure of Lactobacillus during fermentation were consistent with the change of the lactic acid content. In the late fermentation period, the relative abundance of Lactobacillus increased significantly. Among the five strains of lactic acid-producing microorganisms screened from the late fermentation grains, Lactobacillus coryniformis and Pediococcs acidilactici could produce acid strongly. Also, that strains could tolerate acid and alcohol strongly. The change in lactic acid and acetic acid contents and in bacterial flora structure of fermented grains during the fermentation of Fen-flavor Baijiu in LiPeiQi provided basic information for microbial metabolic transformation later, and the screened strains have potential value for improving the flavor and taste of Fen-flavor Baijiu.
  • Comparative analysis of aroma compounds in Xiaoqu Baijiu fermented by different varieties of sorghum
    SUN Xizhen, XIONG Yaqing, DU Jiawei, QIAN Quanquan, YAO Xianze
    Food and Fermentation Industries. 2022, 48(9): 34-40. https://doi.org/10.13995/j.cnki.11-1802/ts.029390
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    Sorghum is the main raw material for Xiaoqu Baijiu, and different sorghum varieties have an important influence on the quality of Xiaoqu Baijiu. In order to clarify the flavor variability of Xiaoqu Baijiu brewed by different varieties of sorghum, liquid-liquid extraction and headspace solid-phase microextraction coupled with gas chromatography-sniffing-mass spectrometry were used to analyze the volatile compounds in the samples of Xiaoqu Baijiu brewed by glutinous sorghum and japonica sorghum (NGL-XQJ and JGL-XQJ). A total of 57 flavor compounds were identified in NGL-XQJ and JGL-XQJ with flavor dilution factor≥16, and 28 and 26 flavor compounds with odor activity values≥1, respectively. A partial least squares discriminant model (R2Y= 0.992, Q2= 0.977) was developed based on the quantitative results of NGL-XQJ and JGL-XQJ, and it was found that the differences between NGL-XQJ and JGL-XQJ were mainly 26 important flavor compounds, such as ethyl hexanoate, isoamyl alcohol, ethyl butanoate, ethyl acetate, isoamyl acetate, 3-methylbutanal, and acetic acid. As a raw material for making Xiaoqu Baijiu, glutinous sorghum has an advantage over japonica sorghum in improving flavour characteristics such as sweet and grainy odors.
  • Yeast resources in the brewing of light-flavor Xiaoqu Baijiu and its tolerance characteristics
    LI Qun, LIN Bin, TANG Jie, JIANG Wei, ZHU Lipin, YANG Qiang, LIU Yuancai, CHEN Shenxi
    Food and Fermentation Industries. 2022, 48(9): 41-47. https://doi.org/10.13995/j.cnki.11-1802/ts.029492
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    To explore the resources of yeasts and their physicochemical characteristics and environmental tolerance in light-flavor Xiaoqu Baijiu, fermented grains and Xiaoqu samples of light-flavor Xiaoqu Baijiu were selected for yeasts isolation using conventional medium with different proportions of lactic acid and acetic acid, and the yeasts were identified based on morphology and 26S rRNA molecular biology. The results showed that 63 yeast strains isolated from the samples were categorized into seven genera and 13 species, among which Apiotrichum loubieri, Trichosporon loubieri, and Sporidiobolus pararoseus were not isolated in the previous study. Thirteen different yeasts were selected for environmental tolerance test, and the results showed that Saccharomyces cerevisiae (J-52) could survive at the condition of 250 g/L glucose, 12% alcohol, pH 2.5, and 45 ℃. Moreover, Saccharomycopsis fibuligera (J-6) and Pichia kudriavzevii (J-8) could tolerate 250 g/L glucose, 9% alcohol and pH 2.5, respectively. Additionally, T. loubieri (J-39) remained alive under the circumstances of 250 g/L glucose and 45 ℃, respectively. These results provide yeast resources for improving the quality of light-flavor Xiaoqu Baijiu.
  • Effect of commercial beverages on cariogenicity of Streptococcus mutans and Candida albicans
    LI Jiaxun, CHEN Kaixin, JIANG Luhang, ZHANG Beining, WANG Youjing, LU Xuan, ZHANG Qiuxiang, ZHAO Jianxin
    Food and Fermentation Industries. 2022, 48(9): 48-53. https://doi.org/10.13995/j.cnki.11-1802/ts.028901
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    The aim of this study is to evaluate the effect of commercial beverages on the cariogenicity of Streptococcus mutans and Candida albicans, the main pathogen of early childhood caries (ECC). The acidity, the effect on the formation of double species biofilm, the effect on the quorum sensing system and the demineralization of hydroxyapatite of the beverages were measured. In terms of self-characteristic, among all the beverages, Coke had the strongest buffer capacity and may have the strongest acid erosion ability; in terms of the amount of biofilm formation, yogurt inhibited the formation of biofilm. While other beverages promoted the biofilm formation. Coke and milk affected the quorum sensing signal molecule AI-2 that regulated the biofilm formation significantly; in terms of demineralization of hydroxyapatite, Coke had the most significant effect on calcium loss. The influence of the beverages on the cariogenicity of microorganisms depends on the acid type rather than the pH. Coke had the strongest acid erosion ability and caused the highest rate of calcium loss in teeth. This study provides a reference for children's beverages choice.
  • Evaluate on nutritional value and efficacy of fermented soybean protein peptide powder
    DU Yulan, YAN Jiangang, LI Xiaomin, YU Qin, LI Cuihua, MAO Xinliang
    Food and Fermentation Industries. 2022, 48(9): 54-58. https://doi.org/10.13995/j.cnki.11-1802/ts.029325
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    The nutritional composition, digestion and absorption characteristics, allergenicity and muscle protection of fermented soybean protein peptide powder were studied. The digestion and absorption were tested with the in vitro gastrointestinal simulation experiment. Allergenicity was evaluated by adopting the method of rapid detection of allergic reaction on zebrafish, and judged by OD value of induced tryptase in fermented soybean protein peptide powder. Muscle protection was assessed by testing muscle damage in zebrafish model, treated by 1.5 % ethanol for 24 h. In vitro digestion simulation experiment showed that, compared with soybean protein isolate powder, the gastric digestibility of fermented soybean protein peptide powder increased from 68.57% to 81.61%, and the intestinal digestibility increased from 76.35% to 87.49%. Allergenicity test showed that low, medium and high dose groups of fermented soybean protein peptide powder were significantly lower than normal control group (P< 0.001). In muscle protection test, compared with model control group, fermented soybean protein peptide group had extremely significant difference (P< 0.01), indicating that fermented soybean protein had muscle protection effect on zebrafish, and its effect was not significantly different from whey protein group. In conclusion, fermented soy protein peptide powder possessed higher digestion and absorption rate. Meanwhile, fermented soybean protein peptide powder has low sensitization and has protective effect on muscle. Therefore, it has a wide range of applications in products for preventing muscle decay in the elderly and muscle-building exercises products.
  • Effects of halophilic aromatic yeasts on the aroma of rapid Yongchuan Douchi by sensory evaluation and GC-MS analysis
    ZHOU Jian, WANG Hongwei, ZHANG Yu, SONG Jiajia, HUANG Yechuan, SUO Huayi
    Food and Fermentation Industries. 2022, 48(9): 59-64. https://doi.org/10.13995/j.cnki.11-1802/ts.028687
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    In this research, halophilic aromatic yeasts, Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06, were used for secondary fermentation of rapid Yongchuan Douchi. Effects of halophilic aromatic yeasts on the aroma of rapid Yongchuan Douchi in different fermentation conditions were explored by quantitative descriptive analysis (QDA) and volatile compounds analysis. The results showed that secondary fermentation with halophilic aromatic yeasts could significantly enhance Douchi aroma and sour aroma of the rapid Yongchuan Douchi, decrease its soy sauce aroma, soybean aroma and musty aroma. And optimum fermentation conditions were as follow: 35 ℃, inoculation size of 105 CFU/kg and 30 d. Halophilic aromatic yeasts increased the contents of isovaleric acid, benzaldehyde, 2-ethyl-6-methylpyrazine, 2-ethyl-3,6-dimethylpyrazine, isovaleraldehyde, phenylacetaldehyde, 2-undecone, guaiacol, 2-pentylfuran in rapid Yongchuan Douchi, and produced seven kinds of new volatile components(OAV≥1), including 2-methylbutyraldehyde, ethyl acetate, ethyl 2-methylbutanoate, ethyl isohexanoate, ethyl octanoate, 2-isopropyl-3-methoxypyrazine and dimethyl trisulfide. Therefore, secondary fermentation with adding halophilic aromatic yeasts could effectively improve the aroma characteristics of the rapid Yongchuan Douchi.
  • Microbial diversity and dynamic changes of organic acids during the fermentation of white sour soup
    WAN Ningwei, LEI Bangxing, LI Biao, YANG Yue, HE Jin
    Food and Fermentation Industries. 2022, 48(9): 65-70. https://doi.org/10.13995/j.cnki.11-1802/ts.028592
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    HPLC and metagenomic technology were used to analyze the composition and changes of organic acids and microbial communities in the fermentation process of white sour soup, and the correlation between them was analyzed by the bidirectional orthogonal partial least squares (O2PLS) model. The results showed that Lactobacillus vini, Acetobacter farinalis and Pichia mandshurica were the dominant the bacteria and fungus during fermentation, respectively. Besides, in the process, the content of organic acids increased gradually and then stabilized. It was mainly lactic acid and acetic acid, and their contents reached 5.58 and 1.04 mg/ml, respectively. The correlation analysis between microbial flora and organic acids by the O2PLS model demonstrated 15 bacterial and fungal species with an importance index related to organic acids VIP (pred)>1, including L. vini, A. farinalis, P. mandshurica, etc. This result provides a theoretical basis for revealing the diversity of microorganisms and the dynamic change law of organic acids during the fermentation of white sour soup, and for the quality control and the optimization of fermentation of white sour soup.
  • Bacteria community of fermented bamboo shoots from Nanning
    LI Tingyu, CHEN Yaoyao, ZHANG Yan, XIONG Jianwen, GUO Zhuang, WANG Yurong
    Food and Fermentation Industries. 2022, 48(9): 71-76. https://doi.org/10.13995/j.cnki.11-1802/ts.028945
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    As one of the core ingredients of river snails rice noodle and a common condiment in Guangxi cuisine, sour bamboo shoots play an important role in Guangxi specialty food. In this study, Illumina MiSeq high-throughput sequencing technology was used to analyze the bacterial group structure of fermented bamboo shoots in Nanning, Guangxi, and the lactic acid bacteria were isolated, identified and preserved by pure culture. The results of sequencing showed that the bacteria in fermented bamboo shoots mainly belonged to Firmicutes and Lactobacillus, and the average relative abundance was 99.05% and 98.41%, respectively. The core OTU also belonged to Lactobacillus. The results of PICRUSt analysis indicated the bacteria in fermented bamboo shoots had high expression in maintaining cell growth, and then in amino acid and carbohydrate transport and metabolism. Four strains were isolated from sour bamboo shoots, which were Lactobacillus fermentum, Lactobacillus hammesii, Lactobacillus sakei and Bacillus paramycoides. It can be seen that Lactobacillus was the main lactic acid bacteria in sour bamboo shoots.
  • Optimization of protease-assisted sufu fermentation process and analysis of its physicochemical properties
    SHENG Yuhua, LI Jing, LIN Menghui, LYU Yuting, LU Qingfeng, CAI Chenggang, ZHU Ruiyu, SUN Rong, CAI Haiying
    Food and Fermentation Industries. 2022, 48(9): 77-83. https://doi.org/10.13995/j.cnki.11-1802/ts.028371
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    To study the effect of temperature on the physicochemical properties of sufu with protease-assisted fermentation, changing law of pH, amino nitrogen and soluble solid content of sufu was studied by controlling post-fermentation temperatures and proteases or complex enzyme using Actinomucor elegans. The amino nitrogen content in each protease-assisted fermented sufu group was significantly higher than that in the natural fermentation group, and the highest value ranging from 9.57 to 12.27 mg/g. With the increasing of the post-fermentation temperature, the content of amino nitrogen content showed an increasing trend. But the amino nitrogen content in fermented sufu decreased significantly at higher temperature (50 ℃). The neutral protease and alkaline protease displayed better adaptability to low temperature, and played a significant role in promoting proteins hydrolysis at 20 and 30 ℃. Papain and trypsin had a relatively higher optimal temperature range, which was more suitable for 37 and 50 ℃. In addition, pH value and soluble solid content were similar to amino nitrogen content, which indicated that amino compound in sufu was one of the important factors affecting pH. And soluble solid content was helpful to judge the maturity of sufu. Therefore, this study will provide a reference for the optimization of enzymatic sufu technology, and provide a theoretical and application basis for the reasonable design of enzyme assisted low-temperature fermentation, low salt, safe, healthy and high-quality sufu.
  • Separation and identification of Pediococcus pentosaceus S28 from dried milk cake and the prebiotic activity of its exopolysaccharides
    GU Yihuan, JIANG Zhengqiang, LIU Jun, YANG Shaoqing
    Food and Fermentation Industries. 2022, 48(9): 84-90. https://doi.org/10.13995/j.cnki.11-1802/ts.030554
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    As a significant strategy for inhabitation, exopolysaccharides (EPS) are biopolymers that produced by microorganisms to protect the cells under harsh environmental conditions. They have attracted tremendous research interests due to their structural features, physicochemical properties, as well as the health promoting effects. Lactic acid bacteria (LAB) are significant producers of EPS which has been widely used in both food and pharmaceutical industries. Since the diverse and complex chemical structures of EPS, it is important to explore superior strain with improved yield, functional and bioactive properties of EPS. In this study, an EPS-producing strain S28 was successfully isolated from dried milk cake from Inner Mongolia. The production yield of EPS by strain S28 can reach up to (126.4±4.3) mg/L. Based on the physiological, biochemical and morphological observation, the strain S28 was preliminarily characterized to be a strain of LAB. Subsequently, 16S rDNA sequencing was conducted and the strain was characterized as Pediococcus pentosaceus S28. P. pentosaceus S28 can grow in abundance in acidic environment and the optical density (OD595) value of culture medium was increased to about 1.0 after 48 h incubation in MRS culture medium of pH 4.5. P. pentosaceus S28 also showed tolerance to bile salts which could survive after 3 h fermentation in MRS culture medium containing 0.3%-1.0% bile salts. About half of P. pentosaceus S28 was survived after digestion by simulated gastric fluid in vitro, and the survival rate after continuous simulated intestinal digestion was 35%. EPS produced by P. pentosaceus S28 was purified by TCA treatment, ethanol precipitation, and dialysis at a molecular weight cut-off of 8 000-14 000 Da. Gel chromatography analysis was conducted and the molecular weight of EPS was identified to be 9.82×105 Da. Based on the monosaccharide composition analysis by HPLC, mannose (32.38%), glucose (33.20%) and galactose (26.16%) were identified as the major monomers (>91% in total) of EPS. Besides, EPS also contained small amount of glucuronic acid (4.82%), xylose (0.76%), arabinose (0.90%), and fucose (1.78%). Infrared spectroscopy scans demonstrated that functional groups of carbonyl group, hydroxyl group, and glycosidic bonds exist in EPS. Eight strains of Lactobacillus were selected to test the in vitro prebiotic activities of EPS as the only carbon source in MRS medium. EPS showed strain specific prebiotic activity, and the growth of Lactobacillus delbrueckii subsp. bulgaricus NRRL B-548, Lactobacillus reuteri CICC 6132, Lactobacillus casei AS 1.62, and Lactobacillus casei subsp. casei NRRL B-1922 were significantly improved by EPS with the optical density (OD595) values were higher than that of the negative control. On the contrary, Lactobacillus brevis NRRL B-4527, Lactobacillus coryniformis subsp. coryniformis NRRL B-4391, Lactobacillus acidophilus NRRL B-4495, and Lactobacillus delbrueckii subsp. lactis AS 1.2625 couldn’t use EPS as the carbon source for growth with no significant changes of the optical density (OD595) as compared with the negative control. The isolation and identification of P. pentosaceus S28 provides the theoretical basis for the development and utilization of abundant microbial resources in traditional Chinese fermented foods. P. pentosaceus S28 is tolerant to acids, bile salts, and simulated gastrointestinal digestion, thus has great potential to be developed into probiotics. The prebiotic activity of EPS produced by P. pentosaceus S28 indicated that EPS could have great health beneficial effects through the modulation of gut microbiota. Findings gained in this study will introduce the potential utilization of P. pentosaceus S28 for EPS production and application in function foods.
  • Probiotic fermentation of soymilk to improve the transformation of bound soybean isoflavones
    LI Jie, LU Hao, LIU Liu, WU Xiaoxia, LI Cheng, DING Cong, LI Jianke
    Food and Fermentation Industries. 2022, 48(9): 91-96. https://doi.org/10.13995/j.cnki.11-1802/ts.029347
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    To explore the transformation of bound soybean isoflavones by probiotics in the fermentation of whole soymilk, Lacticaseibacillus casei, Lactobacillus acidophilus, and Lactobacillus plantarum were selected to ferment whole soymilk. When the pH of fermented soymilk drops to 4.5, it is regarded as the end of fermentation. The pH value, titerable acidity, total viable count, apparent viscosity, free amino nitrogen, and soy isoflavone changes during the fermentation of soymilk were measured and analyzed, sensory evaluation was performed. The results showed that the pH of the soymilk decreased significantly during the fermentation of the three probiotics, while the titerable acidity and apparent viscosity increased significantly, and the total viable count of the fermented whole soymilk could reach 108 CFU/mL. At the end of fermentation, the content of free soy isoflavones in whole soymilk fermented by L. plantarum was significantly higher than that of the other two strains. The content of daidzein reached 9.59 μg/mL, which was 3.1 times that of the original soymilk, and the highest genistein was 18.73 μg/mL, which is 7.7 times that of the original soymilk. Therefore, L. plantarum fermented soymilk can significantly improve the transformation degree of bound soybean isoflavones, increase the content of free soybean isoflavones, which has higher nutritional and health value.
  • Quality and antioxidant activity of goat milk yogurt with Camellia sinensis bee pollen addition during fermentation and refrigeration
    WANG Huihui, WANG Yuxiang, ZHANG Ying, CAO Wei, PENG Deju, LIU Qingqing
    Food and Fermentation Industries. 2022, 48(9): 97-104. https://doi.org/10.13995/j.cnki.11-1802/ts.029036
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    The Chinese characteristic Camellia sinensis bee pollen(CBP) was selected to prepare aqueous extracts and then applied to develop functional goat milk yogurt. The effects of CBP addition, which was treated by β-cyclodextrin (β-CD) or not, on sensory quality, acidity, lactic acid bacteria count, water holding capacity, textural characteristics and antioxidant activities of goat milk yogurt was studied, and the dynamic changes of quality and antioxidant activity of products during refrigeration were also explored. Proper addition of CBP (1%, 2%) could improve sensory quality of goat milk yogurt, especially after β-CD treatment, the color, flavor and taste of products were significantly increased. The CBP promoted lactic acid bacteria to produce more lactic acid but had slight negative effects on lactic acid bacteria counts, water holding capacity, hardness, consistency, cohesiveness and adhesiveness, while β-CD treatment could bring distinctly positive action. Whether treatment by β-CD or not, the antioxidant activity of goat milk yogurt was remarkably enhanced. During refrigeration of goat milk yogurt added β-CD-CBP, sensory quality was well maintained, acidity increased but less than 100 °T; especially for the product with 2% CBP, the decrease of lactic acid bacteria counts, water holding capacity and textural characteristics was relieved, and the DPPH· scavenging rate, FRAP value, and Fe2+ chelating ability increased by 33.41%, 30.91% and 47.85% respectively until the end of refrigeration. The goat milk yogurt added β-CD-CBP has excellent quality characteristics and antioxidant activities, which is expected to become a promising new healthy yogurt.
  • Inhibitory effect of the fermented whey powder on dominant contaminated molds from low-temperature yogurt
    YIN Dongjie, CHEN Lei, DONG Mingsheng
    Food and Fermentation Industries. 2022, 48(9): 105-111. https://doi.org/10.13995/j.cnki.11-1802/ts.030540
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    The inhibitory effect of the fermented whey powder (FWP) on dominant contaminated molds in low-temperature yogurt was reported for the first time, and its potential as anti-mold agent for yogurt was evaluated. Four dominant contaminated molds were obtained from commercial refrigerated yogurt by plate culture method, including Aspergillus versicolor, Cladosporium cladosporioides, Penicillium citrinum and Aspergillus carneus. The inhibitory effects of the FWP on spore germination, colony growth, mycelial biomass and cell structure of dominant contaminated molds were further studied. FWP exhibited concentration-dependent inhibitory effect on four dominant contaminated molds, and the minimum inhibitory concentrations (MIC) were 1, 3, 1 and 1 g/L, respectively. Furthermore, the FWP was added to artificially contaminated yogurts and conducted to observe the colony formation of dominant contaminated mold under the storage condition of 28 ℃. 1 g/L FWP could delay the colony formation time by more than 7 days. In conclusion, the FWP is expected to be used as a clean label preservative to inhibit mold contamination of fermented milk.
  • Antioxidant activity in vitro of probiotics fermented blueberry drink
    YANG Qi, XIE Chunliang, ZHOU Yingjun, GONG Wenbing, ZHU Zuohua, XU Chao, PENG Yuande
    Food and Fermentation Industries. 2022, 48(9): 112-116. https://doi.org/10.13995/j.cnki.11-1802/ts.028629
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    In order to develop a fermented blueberry drink with high antioxidant capacity, fresh blueberry juice was used as fermenting materials, and compared the antioxidant capacity of the fermented blueberry drink via natural fermentation, fermentation with single strain and co-culture fermentation. Results showed that co-culture fermentation was the most suitable for processing fermented blueberry drink. Under this technological condition, the hydroxyl radical scavenging rate was 85.30% (IC50 value was 0.54 mL/mL), the DPPH free radical scavenging rate of fermented blueberry drink was 96.76% (IC50 value was 0.42 mL/mL), the ABTS cation free radical scavenging rate was 91.76% (IC50 value was 0.41 mL/mL), the superoxide dismutase enzyme activity was 300.93 U/mL, the total polyphenols content was 7.07 g/L, and the sensory score was 8.98.
  • Correlation between active substances and antioxidant capacity during mulberry Jiaosu fermentation
    YI Yuan, ZHAO Minhui, ZUO Yong, MA Qian, HU Kun, HUANG Qin
    Food and Fermentation Industries. 2022, 48(9): 117-122. https://doi.org/10.13995/j.cnki.11-1802/ts.030134
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    In order to improve the natural fermentation enzyme process, shorten the fermentation cycle and standardized evaluation system, this study uses mulberry as raw materials to explore the impact of the main active substances on product antioxidant properties in the fermentation process, and constructed a comprehensive evaluation index (CEI) system of mulberry Jiaosu by using principal component analysis. The results showed that the reducing sugar and pH value decreased continuously and then tended to be stable, while the change of total acid was opposite; the changes of total phenols and total flavonoids were similar. They reached the maximum at 40 days of fermentation, which were 3.42 g/L and 3.60 g/L respectively, and then decreased slightly. Eight kinds of organic acids were detected in the fermentation process, mainly lactic acid, acetic acid, tartaric acid, citric acid and succinic acid. The contents of lactic acid increased from 0.46 g/L to 11.10 g/L and that of acetic acid increased from 0.77 g/L to 7.05 g/L. The results of correlation and principal component analysis showed that except citric acid, other active substances had significant correlation with in vitro antioxidant indicators(P<0.01), and the CEI of mulberry enzyme reached the maximum at 30 days, which can be used as the basis for the end of pre fermentation.
  • Preparation of naringin-chitooligosaccharide complex and the analysis of its antioxidant and antibacterial activities
    OUYANG Zhu, TAN Anqun, ZHOU Qi, YI Xin, CHENG Yujiao, HUANG Linhua, WANG Hua
    Food and Fermentation Industries. 2022, 48(9): 123-131. https://doi.org/10.13995/j.cnki.11-1802/ts.027638
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    The aim of this study is to improve the solubility of naringin, increase its biological activity and bioavailability. Naringin and chitooligosaccharide A and chitooligosaccharide B were used to prepare complexes. Microscope, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) were used to evaluate naringin complexes. The solubility, antioxidant and antibacterial activity of complex were further analyzed. The results showed that naringin and chitooligosaccharides formed stable complexes through non-covalent bonds. The complexes could significantly improve the water solubility of naringin [naringin-chitooligosaccharide A (30.13%)>naringin-chitooligosaccharide B (16.06%)>naringin (0.55%)]. Moreover, the complex could increase the scavenging rate of naringin on DPPH free radicals, hydroxyl radicals and ABTS cation free radicals, and also improved the antibacterial activity of naringin on Escherichia coli, Staphylococcus aureus and Salmonella typhimurium when the ration of naringin and chitooligosaccharides was 1∶3 and 1∶5. Naringin-chitooligosaccharide complex improves the biological activity of naringin, which provides a theoretical basis for the development and utilization of naringin.
  • Composition analysis, antioxidant and bacteriostatic activities of volatile oil from Zanthoxylum armatum DC.
    CHENG Si, LUO Yuan, LUO Shajie, DAI Jiangang, LI Meifeng, RAO Chaolong, CHEN Yan
    Food and Fermentation Industries. 2022, 48(9): 132-138. https://doi.org/10.13995/j.cnki.11-1802/ts.028861
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    The volatile oil from Zanthoxylum armatum DC. was extracted by steam distillation and analyzed by GC-MS, and the antioxidant and bacteriostatic activities were measured. Moreover, the bacteriostatic mechanism of the volatile oil was preliminarily explored by monitoring the optical density and observing the cell morphology. In this experiment, a total of 12 chemical compounds were identified from the components of the volatile oil. The relative contents of linalool (46.43%), D-limonene (26.41%), sabinene (10.84%) were higher. The results showed that the volatile oil had certain reducing ability, but the antioxidant effect was not as good as vitamin C. The DIZ of volatile oil against Escherichia coli, Enterobacter aerogenes, Salmonella enterica, Shigella castellani and Staphylococcus aureus were 11.4, 9.1, 12.7, 13.5 and 12.1 mm, and MIC were 0.1%, 1.0%, 0.1%, 0.2%, 0.2%, respectively. MBC were 0.2%, 1.0%, 0.2%, 0.2% and 0.4%, respectively. The Escherichia coli, S. castellani and S. aureus were treated with the volatile oil (1/2 MIC and MIC) and the optical density value was significantly decreased compared with the control within 12 h. The bacterial cells treated with the volatile oil were sunken and had rough surface according to SEM images. The results indicated that the volatile oil had different degrees of antibacterial effect on the five tested bacteria, which could destroy the membranes and cytoderms of the bacterial, resulting in leakage of intracellular components.
  • Analysis of microemulsion system using thin-layer chromatographic in black chokeberry and its bioautography for screening antioxidant components
    ZHANG Tingting, BAI Fuye, LI Qiaoqiao, LI Lanlan, AN Zechong, JIANISAILIKE·Bateerhan, LI Xinxia
    Food and Fermentation Industries. 2022, 48(9): 139-145. https://doi.org/10.13995/j.cnki.11-1802/ts.028665
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    A semi-quantitative method was established for the determination of various components in black chokeberry, and its antioxidant capacity and antioxidant active components were determined. High-performance thin-layer chromatography was used to analyze the cyanidin-3-O-glucoside, hyperoside and chlorogenic acid of black chokeberry simultaneously, with 75% microemulsion-formic acid (9:1) as the eluent. The methods of DPPH free radicals and thin layer chromatography (TLC)-bioautography technique were used to determine its antioxidant capacity of black chokeberry. The results showed that the TLC analysis method was good for the detection of microemulsion system. The determination of DPPH scavenging ability showed that the IC50 of vitamin C was 13.5 μg/mL, while black chokeberry was 0.18 mg/mL. TLC-bioautography results showed that cyanidin-3-O-glucoside, cyanidin-3-O-arabinoside, hyperoside, chlorogenic acid and neochlorogenic acid, all of which had antioxidant activity. The established high-efficiency thin-layer scanning method was reproducible, stable and could be used as a simple and rapid semi-quantitative method to determine the content of chemical components in black chokeberry. The determination of antioxidant activity and the recognition of the composition of black chokeberry provides the basis for follow-up studies.
  • Effects of onion skin extract on physicochemical properties and biological activity of carrageenan edible membrane
    WANG Cuntang, LI Ziyu, GAO Zengming, ZHANG Fujuan, SUN Jingming, WANG Xuan
    Food and Fermentation Industries. 2022, 48(9): 146-153. https://doi.org/10.13995/j.cnki.11-1802/ts.027790
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    Carrageenan, as a natural polysaccharide extracted from algae, has a wide range of sources and good film-forming properties which can be used as a natural packaging material. However, the antioxidant and bacteriostatic properties of carrageenan single film are insufficient. Therefore, the composite film was prepared by blending different concentrations of ethanol extract from purple onion skin with carrageenan. The microstructure of the film was characterized by infrared spectroscopy, X-ray diffraction and scanning electron microscope. The physical properties and biological activities of the film were discussed from mechanical properties, water vapor transmittance, antioxidant properties, oil antioxidant properties and bacteriostatic properties in vitro. The results showed that the spatial structure and mechanical properties of the composite film were affected by the addition of the extract. The water vapor transmittance of the film increased with the increase of the extract concentration. Moreover, the DPPH and ABTS radical scavenging rate of the film increased significantly with the increase of the extract concentration. The film with a 3% extract concentration had a better antioxidant effect on oil. The biological activity of carrageenan film was improved by the addition of ethanol extract from purple onion skin. The results can provide a theoretical basis for the production and application of carrageenan composite film.
  • Correlation between main quality components and teasoup color of Sichuan dark tea during post-fermentation
    ZHANG Ting, LIU Xiao, XIONG Yuanyuan, WANG Xiaoping, HUANG Fan, WANG Yun, LI Chunhua, TANG Xiaobo, GUO Chengyi
    Food and Fermentation Industries. 2022, 48(9): 154-162. https://doi.org/10.13995/j.cnki.11-1802/ts.026946
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    The main quality components and the color change (L, a, b) of the tea infusion during the post-fermentation of Sichuan dark tea were analyzed and their relationship were also been explored. The results showed that the contents of free amino acids, tea polyphenols, catechins, epigallocatechin (EGC), epicatechin (EC), epigallocatechin gallate (EGCG), epicatechin gallate (ECG), theaflavins and thearubin decreased by 78.80%, 32.40%, 96.60%, 83.33%, 93.90%, 98.68%, 99.17%, 53.55% and 37.50% respectively. And the content of caffeine and tea polysaccharides increased by 23.71% and 3.51 times. Moreover, the content of water extract increased significantly in the first 7 d, and then gradually decreased; the content of theabrownin showed a downward trend in the first 7 d of post-fermentation, and then continues to increase, the whole post-fermentation increased by 110.65%. Except the content of quercetin-3-galactoside increased significantly after the end of post-fermentation, the total amount of flavonol glycosides and the content of other 7 components dropped significantly after the end of post-fermentation. Furthermore, the L value of tea soup gradually decreased in the process of post-fermentation, while the a value gradually increased, and the b value fluctuated higher. Correlation analysis showed that the L value had a very significant positive correlation with the content of amino acids, tea polyphenols, theaflavins, myricetin-3-galactoside, and the content of caffeine, tea polysaccharides, theabrownin and quercetin-3-glucoside very significant negative correlation, while the a and b values were opposite. Stepwise regression and path analysis showed that thearubin, theabrownin content and the total amount of flavonol glycosides were the main factors that directly affect the L value; and the theaflavins, thearubin content and the total amount of flavonol glycosides were the main factors that directly affect the a value. The content of tea polysaccharides, theabrownin, catechins and the total amount of flavonol glycosides were the main factors that directly affect the b value.
  • 3D printing characteristics and rheological properties of surimi gel based on near infrared spectroscopy
    FAN Dongcui, LIU Wenchao, CHEN Huizhi, ZHANG Min
    Food and Fermentation Industries. 2022, 48(9): 163-169. https://doi.org/10.13995/j.cnki.11-1802/ts.030281
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    3D printing is a technology based on digital model, which produces pre-designed 3D objects by layering adhesive materials. Different from the traditional manufacturing methods, 3D printing technology has been greatly developed in recent years due to its potential advantages, such as customized geometry, reduced production cost, shortened manufacturing cycle and almost unconstrained appearance complexity, which are considered to be likely to promote the third industrial revolution. Food 3D printing is a new food processing technology. Due to the advantages of functionalization, customization, personalized nutrition design, simplified supply chain and broadening existing food materials, 3D printing has been widely studied in food industry in the past decade. At present, there are four types of 3D printing technologies for food processing: extrusion-based printing, selective laser sintering, adhesive spraying and inkjet printing. Among them, 3D printing based on extrusion is the most widely used, which can be further divided into room temperature extrusion, melt deposition manufacturing and gel forming extrusion according to different printing material states. In the extrusion process, the rheological properties of materials are very important for providing proper extrudability, bonding different food layers together and supporting the weight of the deposited layer. Gels with fast and reversible modulus are suitable for direct writing in 3D printing, because they are easily extruded from the nozzle tip and can maintain enough mechanical integrity to support the next printing layer without deformation. In food printing, soft materials such as dough and meat paste have been used to print 3D objects. Apparent viscosity is an important factor, which should be low enough to allow an easy extrusion process and high enough to adhere to previously deposited layers. Thus, it can be seen that the rheological properties of food have an important influence on the extrusion 3D printing characteristics. However, the traditional rheometer method takes a long time to characterize the rheological properties of materials and the sample processing is complicated. Near infrared spectroscopy (NIR)detection has the advantages of low technical cost, high detection speed, no sample damage and no pretreatment. In the near infrared spectrum, the relative contribution of reflected and absorbed radiation depends on the chemical composition, physical parameters and microstructure of the product. Many reports show that there is a significant correlation between the concentration of chemical components and NIR spectrum estimation. The present study was aimed at establishing a novel testing method for fast and nondestructive evaluation of food printing characteristics of surimi gel system. The ink with different printing characteristics was built with surimi gel systems with different water content and salt content, the rheological properties and near infrared spectra of samples were measured, and the pretreatment methods of different spectra were compared. Through NIR parameters, the 3D qualitative classification prediction model of surimi gel system and the quantitative prediction model of rheological parameters were established. The results show that multivariate scattering correction and standard normal variable transformation pretreatment are suitable for processing the infrared spectrum of surimi gel system to judge its printing characteristic grade by establishing PCA-LDA model, and the correct rate of judgment is 100%. The centralized pretreatment is most suitable for predicting the rheological parameter K of surimi gel system, and the determination coefficient R2p of the corresponding PLSR model test set is 0.9446, and the root mean square error RMSEP is 67.43. The modeling effect of rheological parameters G′-10、G″-10、G*-10 of spectral data preprocessed by means of multivariate scattering correction combined with mean centralization and standard normal variable transformation combined with mean centralization is similar and superior to other preprocessing methods.
  • Study on the correlation between the color change and freshness indexes of Litopenaeus vannamei during cold storage
    TANG Xiyao, ZHANG Xufei, REN Huifeng, LUO Wenzhao, MAO Weijie
    Food and Fermentation Industries. 2022, 48(9): 170-178. https://doi.org/10.13995/j.cnki.11-1802/ts.027896
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    Color is one of the important indicators to characterize the change of prawns freshness, but whether there is a certain correlation between color and other freshness indexes needs to be further studied. To realize the development of an online and intelligent detection system for prawn freshness, it is necessary to clarify the correlation between the color change of prawns and freshness indexes during storage. First, a computer visualization system (CVS) was established. The color changes of prawns during storage were determined and the possibility of replacing the traditional colorimeter with CVS was explored. Then the conductivity, pH, TVB-N of the headed and headless prawns meat during storage at 4 ℃ were measured. The correlation between the color difference values and the freshness values such as hardness, elasticity, sensory score, K values and TVB-N were analyzed. The results showed that the color of prawns meat showed an increasing trend with the extension of storage time; the conductivity values, pH values, TVB-N and K values showed an upward trend. However, elasticity and hardness were first increased and then decreased, while the sensory score showed a downward trend. Further study revealed that there was a significant linear correlation between the color difference value and other freshness indexes except for the texture index. There is a good linear correlation between the color of prawns and the freshness indexes, which provides basic data for the development of prawns online and intelligent monitoring system.
  • Optimization of the granulation process of mulberry leaf extract tableting candy powder
    FAN Pengshuai, YANG Zongling, WANG Jun, MA Xishan, LIU Yifeng, WU Yimin, ZHOU Zhiqiao, CAO Xudong, XIA Kai
    Food and Fermentation Industries. 2022, 48(9): 179-185. https://doi.org/10.13995/j.cnki.11-1802/ts.029377
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    In order to optimize the granulation process of mulberry leaf extract tableting candy, single factor experiments were used to estimate the effects of spray gun pressure, granulation knife speed and rotating speed of the peristaltic pump on powder fluidity index and average particle size. And based on this, the spray gun pressure, granulation knife speed and rotating speed of the peristaltic pump were selected as the investigation factors, and powder fluidity index and average particle size were used as the response value. The central combination design of Box-Benhnken was designed using Design Expert 8.0 software including three-factor and three-level response surface experiments. Through the establishment of response surface regression model and statistical analysis of the experimental results, it was proved that the spray gun pressure, granulation knife speed and rotating speed of the peristaltic pump had a significant influence on the powder fluidity index and the average particle size. The optimized powder granulation process was as follows: the pressure of spray gun was 0.5 MPa, the speed of granulating knife was 2 600 r/min, and the speed of peristaltic pump was 2.6 r/min. Under these conditions, the powder fluidity index and average particle size were 77.8 μm and 127.11 μm, respectively, and the powder had good fluidity.
  • Preparation and quality improvement of germinated sorghum gluten-free cake
    ZHANG Jun, ZHANG Sanshan, YU Mengling, YE Dan, LEI Ji
    Food and Fermentation Industries. 2022, 48(9): 186-194. https://doi.org/10.13995/j.cnki.11-1802/ts.027706
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    Gluten-free food is the only way to solve the dietary problems of patients with celiac disease. In this experiment, germinated sorghum flour was used as gluten-free raw material to prepare cakes. The effects of rice flour, xylitol, hydroxypropyl methyl cellulose (HPMC) and soy lecithin on gluten-free sorghum cake batter viscosity and density, as well as specific volume, texture properties, and sensory quality of the cake, were further studied. The results showed that an appropriate amount of rice flour, sugar alcohol, hydrocolloid and emulsifier could provide cake batter with proper viscosity and lower density, improve the specific volume and texture of the cake, and enhance the overall sensory acceptability. The optimal formula of gluten-free sorghum cake was as follows: 40 g rice flour, 60 g germinated sorghum flour, 20 g xylitol, 0.4 g HPMC, and 0.5 g soybean lecithin. The gluten-free sorghum cake prepared with this formula had good specific volume and overall sensory acceptability, and which was not significantly different from conventional wheat flour cakes. The cake had the same surface color and regular in shape. It was soft, delicate, no rough sense, and with slight aroma of rice. This study provides a reference for the development of gluten-free food.
  • Effects of static magnetic field-assisted preservation on the postharvest quality of Volvariella volvacea
    YANG Na, ZHOU Yuyi, HUANG Wenzhe, WANG Ganyi, ZHANG Jingping, BAI Ying, WEI Jian, ZHOU Sijian, XU Xueming
    Food and Fermentation Industries. 2022, 48(9): 195-200. https://doi.org/10.13995/j.cnki.11-1802/ts.030172
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    To explore the effect of static magnetic field on the postharvest quality of Volvariella volvacea, Volvariella volvacea V238 was used as raw material and refrigerated at 15 ℃ for 5 days under 0, 1, 3 and 5 mT static magnetic field. The changes of apparent morphology, weight loss rate, hardness, total phenol mass concentration, browning degree, malondialdehyde mole mass and soluble solid mass fraction were measured to analyze the effects of static magnetic field-assisted preservation on the postharvest quality of V. volvacea. The results showed that compared with the control group, with the increase of static magnetic field intensity, the color of V. volvacea no significant change, the weight loss rate decreased, the hardness and the mass concentration of total phenol increased. Meanwhile, the browning degree and molar mass of malondialdehyde decreased and the mass fraction of soluble solids increased. Compared with the control, after 5 days of storage under 5 mT static magnetic field, the weight loss rate of V. volvacea decreased by 37.04% and the hardness increased significantly (P < 0.05). The mass concentration of total phenol increased by 27.70%, while the browning degree of V. volvacea decreased by 27.97%. Besides, the molar mass of malondialdehyde decreased by 15.98%, the consumption of soluble solids decreased by 31.62% and the cold storage quality of V. volvacea was improved. This study provides a new reference method for promoting the high-quality refrigeration of edible fungi.
  • Effect of chitosan-nano-ZnO-melatonin composite coating on cucumber chilling injury and mechanism
    WANG Feng, ZHAO Qifeng, ZHANG Xiaoping, YANG Qingzhen
    Food and Fermentation Industries. 2022, 48(9): 201-207. https://doi.org/10.13995/j.cnki.11-1802/ts.030490
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    To investigate the effect of coating on chilling injury of cucumber during low-temperature storage, the following indicators were regularly detected and analyzed, which including chilling injury index, chilling injury rate, weight loss rate, decay rate, respiration rate, firmness, ascorbic acid content, antioxidant enzymes activities [superoxide dismutase (SOD), ascorbate peroxidase (APX), catalase (CAT) and glutathione reductase (GR)], superoxide anion production (·O2-), H2O2 content, malondialdehyde (MDA) accumulation and membrane relative permeability of chitosan-nano-ZnO, melatonin and chitosan-nano-ZnO-melatonin composite. The results showed that chitosan-nano-ZnO, melatonin and chitosan-nano-zinc oxide-melatonin composite coating could significantly reduce the chilling injury index and chilling injury rate, maintain low weight loss rate and decay rate and delay respiration rate. Meanwhile, it also significantly inhibited the decrease of firmness and ascorbic acid content and increased the activities of SOD, APX, CAT and GR. Besides, the rate of ·O2- production and H2O2 content were also reduced and MDA accumulation and membrane relative permeability were delayed. These results showed that above three treatments could reduce chilling injury and prolong the storage period of cucumber, and chitosan-nano-ZnO-melatonin composite coating had the best effect. This study will provide a theoretical basis for alleviation of chilling injury of cucumber.
  • Shelf quality changes of fresh-cut potatoes during storage
    XU Chao, ZHAO Yaqi, WANG Qing, ZUO Jinhua, YUAN Shuzhi, LIU Jie, YAN Ruihe, FENG Bihong
    Food and Fermentation Industries. 2022, 48(9): 208-215. https://doi.org/10.13995/j.cnki.11-1802/ts.030419
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    To prevent the waste of fresh-cut potato products caused by excessive storage, the effect of different storage times 0, 30, 60, and 90 d on the quality of fresh-cut potato was investigated with ‘Huasong No. 7’ in this study. The results showed that with the extension of potato tuber storage time, the shelf life of potato chips was shortened. The a* value, browning index, ethylene release and lignin content increased, while the L* value, respiratory intensity, hardness, phenols, and flavonoids content decreased. Moreover, the activities of phenylalanine ammonia-lyase, 4-coumaric acid CoA ligase, cinnamate hydroxylase, peroxidase and polyphenol oxidase increased with the shelf life of the products. Further correlation analysis showed that chlorogenic acid was the main substrate of enzymatic browning during fresh-cut product shelf life. In conclusion, the longer the storage time, the shorter the shelf life of fresh-cut potato. The shelf life was 3 d after stored 30 d and was about 1-2 d after stored 60 d and 90 d. The potato tubers with shorter storage time can be cut more effectively. This study clarified the quality deterioration law of potato tuber fresh-cut products in different storage periods, and provided a reference basis for formulating a reasonable shelf sales plan of fresh-cut products.
  • Residue analysis and dietary risk assessment of four commonly used insecticides and acaricides in Orah mandarin
    LI Zhixia, DONG Chao, ZHOU Jie, AN Wenjin, ZHANG Yaohai, WANG Yunru, WANG Chengqiu, JIAO Bining
    Food and Fermentation Industries. 2022, 48(9): 216-222. https://doi.org/10.13995/j.cnki.11-1802/ts.030173
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    The dissipation behavior, final residues and potential dietary risks of four commonly used insecticides and acaricides (triazophos, profenofos, chlorpyrifos and bifenthrin) were determined by liquid chromatography-tandem mass spectrometry technology with a late hybrid variety ‘Orah mandarin’ as the research object. The results showed that satisfactory results of good linearity (r≥0.99), sensitivity (limits of quantification 10 μg/kg), recoveries (74.1%-100.6%) with relative standard deviations (0.5%-13.5%) were obtained in the method validation, which could meet the requirements for the determination of the four pesticide residues in Orah mandarin. The half-lives of triazophos, profenofos, chlorpyrifos and bifenthrin in Orah mandarin were 21.7-30.1 d, 22.4-28.9 d, 13.9-15.4 d and 19.8-24.8 d, respectively according to first-order kinetics. The final residues of triazophos, profenofos and bifenthrin were all above their MRLs with a slow dissipation rate. Only residual concentration of chlorpyrifos was below its MRL at pre-harvest interval. Residues of the four pesticides were mainly found in peels and the health risks of four pesticide residues in Orah flesh were negligible low. However, the potential acute dietary exposure risks of triazophos to children and general population and bifenthrin to children from Orah whole fruits were unacceptable. Therefore, the use of triazophos, profenofos and bifenthrin after fruit color break period should be prohibited. It is advisable to avoid consuming the processed products from the whole fruits or peels of Orah mandarins. The results of this study can provide a technical reference for the safe production, monitoring and consumption guidance of Orah mandarins in China.
  • Characterization of the volatile profile of Jiangsu Huangjiu by GC×GC-TOFMS and GC-MS
    LIU Shaopu, ZHOU Zhilei, JI Zhongwei, CAO Jie, MAO Jian
    Food and Fermentation Industries. 2022, 48(9): 223-229. https://doi.org/10.13995/j.cnki.11-1802/ts.029100
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    Jiangsu region is one of the main producing areas of Chinese Huangjiu. However, the volatile profile of Jiangsu Huangjiu is still unclear. Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry (GC×GC-TOFMS) and one-dimensional gas chromatography-mass spectrometry combined with headspace solid-phase microextraction (HS-SPME) were used to characterize the volatile compounds of Jiangsu Huangjiu qualitatively and quantitatively. The results showed that a total of 432 volatile compounds were identified by HS-SPME-GC×GC-TOFMS. Among them, an average of 203 and 119 compounds in semi-dry and semi-sweet Huangjiu were identified, respectively. The main volatile compounds of Jiangsu Huangjiu were esters, alcohols, aldehydes, and aromatics. Furthermore, 37 compounds were analyzed by HS-SPME-GC-MS quantification and odor activity value (OAV). The results showed that there were 19 aroma compounds with OAV>1 in Jiangsu Huangjiu. Among them, there were 17 and 18 compounds in semi-dry and semi-sweet rice wines, respectively, which were the key aroma compounds of Jiangsu Huangjiu. This study enriches theoretical system of flavor chemistry of Huangjiu and provides data support for flavor-oriented Jiangsu Huangjiu quality control through the characterization of the volatile profile of Jiangsu Huangjiu.
  • Enumeration and MALDI-TOF MS identification of contaminating bacteria in foods containing lactic acid bacteria
    LING Li, LYU Jingzhang, CHEN Jing, JIANG Yue, WAN Zhigang, LIU Jingwen, YAN Qiongying, LU Xingan
    Food and Fermentation Industries. 2022, 48(9): 230-234. https://doi.org/10.13995/j.cnki.11-1802/ts.029053
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    To enumerate and identify the contaminating bacteria in foods containing lactic acid bacteria(LAB), MRS agar was used to enumerate the LAB in six starter powders and 12 kinds of commercial LAB-containing foods. Meanwhile, total aerobic microorganisms and non-LAB were enumerated by plate counting agar (PCA) and count agar sugar free (CASF) respectively. The colonies on PCA and CASF plates were identified by matrix-assisted laser desorption/ ionization time of flight mass spectrometry (MALDI-TOF MS). In starter powders, the numbers of LAB ranged from 3.2×1010-4.7×1010 CFU/g and no colony was found on PCA and CASF plates. In all commercial foods containing LAB, the numbers of LAB were higher than 106 CFU/g. After identified by MALDI-TOF MS, the colonies on the PCA plates were proved to contain both LAB and non-LAB while the colonies on the CASF plates were identified as non-LAB. The non-LAB belonged to the contaminating bacteria in LAB foods. Based on these results, this study revealed that the contaminating bacteria in commercial foods containing LAB can be enumerated by CASF and identified by MALDI-TOF MS quickly and accurately.
  • Study on methods of species identification and quantitative detection of viable cells in composite probiotics products
    ZHOU Liguang, YANG Mingzhe, FENG Huifen, LIU Yiru, LIU Rui, ZHANG Xin, GE Yuanyuan, ZHANG Xuguang, LIU Jiaqi, CHENG Kun, YU Xuejian, YAO Su
    Food and Fermentation Industries. 2022, 48(9): 235-244. https://doi.org/10.13995/j.cnki.11-1802/ts.028734
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    The composition of probiotic species and the number of viable cells are essential to the quality of composite probiotics products. Two commercial composite probiotic solid beverages and five probiotic species (six strains) contained in the products were studied in this research. The metagenomic sequencing and the average nucleotide identity (ANI) analysis were conducted to accurately identify probiotic composition at the species level. Through selection of species-specific PCR primers and optimization of key parameters of propidium monoazide-quantitative PCR (PMA-qPCR) method, the number of viable probiotic cells of each species were quantitatively detected. The results showed that four bins obtained from the metagenomic data of product 1 were identified as Bifidobacterium animalis subsp. lactis, Lactobacillus rhamnosus, Lactobacillus fermentum, and Bifidobacterium breve, and the number of viable cells detected by PMA-qPCR were 4.86×109, 4.33×109, 3.95×108 and 6.38×106 CFU/g respectively. Four bins obtained from metagenomic data of product 2 were identified as L. rhamnosus, L. plantarum, L. fermentum, and B. animalis subsp. lactis, and the number of viable cells were 3.12×109, 1.53×109, 9.36×108 and 4.16×108 CFU/g respectively. There were no significant differences (P>0.05) between the results of total viable counts in two products obtained by PMA-qPCR method and plate counting method. The probiotics identification results at the species level in this study are consistent with the products' claims. Except for Bifidobacterium breve, the detection results of the number of viable cells for other five species were basically consistent with the products addition. The methods applied in this study can accurately identify the species composition, and can quickly, specifically and accurately quantify the number of viable cells of each probiotic species in the products, which could provide technical support for the quality control of composite probiotic products.
  • Volatile component analysis in Kaili rice sour soup using HS-SPME-GC-MS and HS-GC-IMS
    YAN Hongguang, ZHANG Jianyang, LIN Li, YUAN Huawei
    Food and Fermentation Industries. 2022, 48(9): 245-252. https://doi.org/10.13995/j.cnki.11-1802/ts.030507
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    Kaili rice sour soup (RSS) products from three representative enterprises were selected to analyze the volatile components using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-ion mobility spectrometry (HS-GC-IMS). Using GC-MS technology, ten alcohols, ten esters, three acids, one ketone, two furans, two ethers, one phenol were identified. Compared with the MC sample, the results of OAV analysis showed that the contents of butyric acid, butyl acetate, propyl butyrate and butyl butyrate were low and the contents of propionic acid, ethyl propionate and propyl propionate were high in YM sample. GC-IMS detected 33 volatile components, of which 13 volatile components were also detected by HS-SPME-GC-MS. The fingerprint spectrum of the volatile components visually showed the difference among the three kinds of RSS samples. Principal component analysis could effectively distinguish each RSS sample. Synergistic analysis of two technical methods was used to obtain more comprehensive information on volatile flavor components of three RSS samples. The research results provide a reference for improving the flavor characteristics of Kaili RSS.
  • Discrimination of Lycium barbarum from different areas in Zhongning based on mineral element technique
    KAI Jianrong, SHI Xin, LI Caihong, YANG Chunxia, WANG Caiyan
    Food and Fermentation Industries. 2022, 48(9): 253-260. https://doi.org/10.13995/j.cnki.11-1802/ts.027625
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    By analyzing the difference of mineral element content in Lycium barbarum Chinese wolfberry from different producing areas and combining with multivariate statistical analysis, an effective traceability index was selected to establish a discriminant model for the origin identification of L. barbarum. 111 Chinese wolfberry samples were collected from five small regions in Ningxia Zhouta, Ming Chau, Hongwu Mountain, Hongliu Gully and Qingshui River, and inductively coupled plasma mass spectrometry (ICP-MS) were used to determine 43 kinds of mineral elements content. Combined with analysis of variance and principal component analysis and Fisher discriminant analysis, OPLS-DA discriminant analysis method was used to establish the Chinese wolfberry origin discriminant model. The results showed that the contents of 28 mineral elements in 43 mineral elements of L. barbarum samples were significantly different between these regions. Through principal component analysis, 33 mineral elements of 10 principal components could be extracted from 43 mineral elements, representing 76.583% of the total index information. By Fisher discriminant analysis, 10 mineral elements Cd, Ce, Co, Cu, Gd, Hg, Mg, Se, Zn and P were identified as effective traceability indexes. The overall correct discriminant rates of the two discriminant models were 82.0% and 91.89%, respectively, which can be used for the origin discrimination of L. barbarum in the small scale area. Mineral elements can be used to distinguish the origin of L. barbarum.
  • Study on quantitative determination of yeast β-glucan by Congo red
    CAO Huaqiang, LIU Chenyi, LI Saifen, ZHANG Pengpai
    Food and Fermentation Industries. 2022, 48(9): 261-266. https://doi.org/10.13995/j.cnki.11-1802/ts.029094
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The yeast β-glucan is a valuable polysaccharide with a wide range of applications, and because it is insoluble in acids and alkali, there are difficulties in determining its content. Congo red can specifically bind to yeast β-glucan and can be used for quantitative assay analysis. The experiment was carried out to optimize the reaction conditions and reaction system for the detection of yeast β-glucan by Congo red, and the results showed that 0.2 mg of Congo red solution in 0.1 mol/L pH 7.5 phosphate buffer could react with the content of yeast β-glucan in the range of 4-1 600 μg. The UV-Vis spectroscopy results indicated that the absorption edge of Congo red was redshifted to 540 nm. The optimal reaction conditions were 20 ℃ and 15 min. There was a good linear relationship between concentration in the range of 4-200 μg and the absorbance, and the linear regression equation was Y=0.001 15X-0.001 14, R2=0.998 6. The RSD of the precision test was 1.154%. The average recovery rate was 100.32%, and was not interfered by the alkali-soluble β-1,3 glucan, having high sensitivity, which can be used for the determination of yeast β-glucan.
  • Effects of plant-derived antifreeze proteins on properties of gluten:A review
    ZHANG Yanjie, WANG Jinhui, AI Zhilu, FAN Huiping
    Food and Fermentation Industries. 2022, 48(9): 267-273. https://doi.org/10.13995/j.cnki.11-1802/ts.028578
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    Antifreeze proteins (AFPs) have thermal hysteresis activity, which can inhibit the recrystallization of ice crystals. Applying AFPs to frozen storage and freeze-thaw gluten proteins can inhibit the occurrence of gluten fission to a certain extent. In this paper, the characteristics of plant antifreeze proteins from different sources were classified, and the effects of antifreeze proteins on the main structure, function and thermodynamic properties of gluten proteins during the process of freezing storage and freezing-thawing were described one by one. The regulation mechanism of these proteins was also been summarized.
  • Research progress of pectin modification
    MA Wenxin, JIA Min, LI Qian, XU Zhixiang, LIN Xueqing, ZONG Aizhen
    Food and Fermentation Industries. 2022, 48(9): 274-279. https://doi.org/10.13995/j.cnki.11-1802/ts.029004
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    Pectin is a kind of complex polysaccharide, which could be widely found in plant cells and has a variety of physiological functions. However, under natural conditions, most pectin exists in the form of pro-pectin with a large molecular weight, and therefore it cannot be fully absorbed in the human intestine. To achieve greater development and utilization of pectin functions, this article summarized the methods of pectin modification, including chemical modification, enzymatic modification, thermal modification, irradiation modification, and also explained the physiological functions of modified pectin in anti-cancer, adsorption of heavy metals, anti-inflammatory, cholesterol-lowering, drug transport, and anti-thrombosis. It is hoped to provide certain guidance and reference for the development of new modified pectin products.
  • Magnetic Fe3O4 nanoparticles immobilized enzymes and its application in food
    YANG Jingjing, XUE Chaohui, LI Hongjuan, YU Jinghua, LI Hongbo
    Food and Fermentation Industries. 2022, 48(9): 280-285. https://doi.org/10.13995/j.cnki.11-1802/ts.028816
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    Magnetic Fe3O4 nanoparticles are widely used in various fields because of their magnetic properties and unique properties of nanomaterials. This article briefly describes the characteristics, preparation, enzyme immobilization methods of magnetic Fe3O4 nanoparticles and the latest research trends developments of magnetic Fe3O4 nanoparticles immobilized different food-grade enzymes. This article also summarizes the application status of magnetic Fe3O4 nanoparticles immobilized enzyme technology in the food industry, to provide a reference for its further applications.
  • Research progress on the factors correlated with flavor quality in rice wine
    YUAN Guoyi, HE Yulin, WANG Chunxiao, QIU Shuyi
    Food and Fermentation Industries. 2022, 48(9): 286-294. https://doi.org/10.13995/j.cnki.11-1802/ts.028359
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    Rice wine is a traditional fermented alcoholic beverage with low ethanol content in China.It has been loved by people for its high nutritional value and unique flavor.The types and relative contents of flavor substances in rice wine are related to many factors.In recent years, researchers have tried to analyze the formation reasons of different flavor components in rice wine from the perspectives of raw materials, Jiuqu and brewing conditions etc.These researches are of great significance to the study of the flavor quality in rice wine.This article firstly introduces the main flavor substances in rice wine, and then detailed describes the correlation of raw material, wheat Qu, microorganism, higher alcohols, ethyl carbonate (EC) and biogenic amines with the flavor of rice wine. It will provide scientific theoretical basis for regulating the quality of rice wine.
  • Research progress on the application of biodegradable antibacterial packaging film in animal-derived food
    XIE Zhaohua, LI Hongjun, LI Minhan, CHENG Chengpeng, YU Sijie, HE Zhifei
    Food and Fermentation Industries. 2022, 48(9): 295-302. https://doi.org/10.13995/j.cnki.11-1802/ts.029359
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    Animal-derived food is rich in nutrients.It is the main source of protein and minerals such as zinc, iron, and magnesium.It is prone to spoilage and deterioration.Animal-derived food packaging is an important part of the process of food transportation, storage, and sale.It plays an important role in protecting the safety of animal-derived food.Synthetic polymer materials are the most common packaging materials.However, synthetic polymer materials have the non-degradable property and pose a great threat to the environment.Therefore, the use of biodegradable materials with antibacterial agents is a major advancement in active food packaging technology, which is seriously effective in inhibiting pathogenic or spoilage microorganisms in food.This article discusses the materials and antibacterial active substances used in the biodegradable antibacterial active packaging film at this stage.At the same time, the current situation and application of biodegradable antibacterial active packaging film in animal-derived food are analyzed, and the future development direction of the film prospected.It provides a reference for the further development of biodegradable films in the packaging industry.
  • Research status and development tendency of fresh cheese at home and abroad
    WANG Weizhe, WANG Bini, ZHANG Fuxin, LIU Yufang, JIA Rong, HE Chao, LIU Yingying
    Food and Fermentation Industries. 2022, 48(9): 303-310. https://doi.org/10.13995/j.cnki.11-1802/ts.029090
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    Fresh cheese is the foundation of all natural cheeses, which has high moisture content, rich nutrition and suitable flavor. With people’s living standards improving as well as the needs of cheese market development, fresh cheese has been widely concerned and studied due to its higher acceptability and nutrition. In this review, the literatures are collected in the recent five years which focused on the studies status of fresh cheese at home and abroad, including raw materials, main influencing factors of quality, functional strengthening, microbial diversity and packaging and preservation. Further, the development tendency on the fresh cheese in the authors’ view are analyzed, in order to provide reference for further research and development of fresh cheese.
  • Advances on solid state fermentation to enhance the release of phenols from bran
    LI Guangyao, CHAI Xinxiang, CHENG Wei, FENG Yan, ZHANG Guangzhi, ZHANG Mingxia, WANG Baoshi
    Food and Fermentation Industries. 2022, 48(9): 311-316. https://doi.org/10.13995/j.cnki.11-1802/ts.029195
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    The phenolic active substance of bran has attracted great attention in food and clinical field because of its potential antioxidant capacity. However, most of the phenolic compounds in bran existed in conjugated state and had low bioavailability. In recent years, solid state fermentation technology has made great progress in promoting the release of phenols from bran. In this paper, the research status of solid-state fermentation of bran is reviewed, and the application prospect of new fermentation strategies, such as compound fermentation, pretreatment coupled fermentation and co-fermentation of bacteria and enzymes is analyzed, so as to provide certain reference for the industrialized and efficient preparation of bran phenolic compounds.
  • Application of high-pressure homogenization technology in extracting active ingredients from plants
    JI Huijie, ZHU Caiping
    Food and Fermentation Industries. 2022, 48(9): 317-323. https://doi.org/10.13995/j.cnki.11-1802/ts.028682
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    High-pressure homogenization technology (HPH) is a non-thermal processing technology. HPH can greatly reduce the size of particles in fluid materials by shear, collision, hole, turbulence, heating and other effects. As an extraction method, HPH mainly uses the comprehensive effects of shearing, impingement and other effects, greatly breaking the plant cell tissue structure, and accelerating the diffusion and penetration of soluble matter. HPH has the advantages of high extraction efficiency, short extraction time, and strong biological activity of the extracted ingredients. The principles of HPH and its basic application in extraction were presented. In this paper, the application of using HPH to extract natural active ingredients such as polysaccharides, flavonoids and polyphenols from plants in recent years are reviewed, aiming at promoting the research and application in the extraction of HPH in China.
  • Research progress on physicochemical properties and modification of soybean 7S and 11S globulins
    ZHANG Qi, WU Haibo, YAN Wenwen, PANG Tingcai, FU Man
    Food and Fermentation Industries. 2022, 48(9): 324-335. https://doi.org/10.13995/j.cnki.11-1802/ts.030359
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    β-glucoglobulin (7S) and globulin (11S) are the main components of soybean storage protein. Due to the difference in amino acid composition and structure, their functional properties are different. However, their interaction has an important influence on the soybean protein. This article systematically expounds the research progress of 7S and 11S globulin in physicochemical property and modification in order to provide a reference for the efficient utilization and further in-depth study of 7S and 11S globulin.
  • Construction and practice of the course system of Food Safety Supervision Management
    WANG Qin, QIAN He, YU Ruilian
    Food and Fermentation Industries. 2022, 48(9): 336-340. https://doi.org/10.13995/j.cnki.11-1802/ts.029731
    Abstract ( ) Download PDF ( )   Knowledge map   Save
    As the core course of Food Quality and Safety major, the goal of Food safety Supervision and Management is to help students grasp the development vein and management ideas of food industry from a macro perspective. Under the huge background that national food safety management policy reform is near completion, and the new food regulatory system is to establish, this course rebuilds the content system of Food Safety Supervision and Management according to its sore point. And the course put forward specific practical reform measures from three aspects: applicability, timeliness, timely. After two years of teaching practice, teaching materials have been published, which has trained professional talents with the cultivation of broad food and macro market thinking, and has realized the development concept of guiding students to think with the changing times, as well as to consider their planning of future career development.
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基本信息
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Chi Cheng
Associate Editor-in-chief: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Rui Li, Ling Dong
Editor: Xintian Wang, Guoxiao Sun, Yue Zheng
English Editor: Yawei Chen, Guoxiao Sun
Issuer: Fang Liu
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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