25 May 2022, Volume 48 Issue 10
    

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  • The relationship between microbial community and flavors of three types of Daqu
    ZHANG Qingmei, ZHAO Xinrui, LI Jianghua, DU Guocheng, CHEN Jian
    Food and Fermentation Industries. 2022, 48(10): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.030076
    Abstract ( 340 ) Download PDF ( 293 ) HTML   Knowledge map   Save
    In this study, the structure and functional characteristics of microbial communities of three different flavor-style Daqu were investigated through metagenomics technology, then the metabolic composition were detected by HS-SPME-GC-MS(headspace solid-phase microextraction/gas chromatography-mass spectrometry).The relationship between microorganisms and flavors were illustrated by Spearman’s correlation analysis.Results showed that there were significant differences in microbial community between the three kinds of Daqu.The LEfSe analysis revealed that the characteristic bacterial and fungal genera of strong-flavor Daqu were Bacillus, Lichtheimia and Saccharomyces, among which, the high abundance of Bacillus was beneficial to the generation of tetramethylpyrazine and 2,3-butanediol.The characteristic community of the light-flavor Daqu was composed of acid-producing bacterial genera (Lactobacillus, Weissella, etc.) and the ester-producing fungal genera (Pichia), which made the content of esters in light-flavor Daqu significantly higher than those of other two kinds.The characteristic bacterial and fungal genera of sauce-flavor Daqu were Desmospora, Saccharopolyspora and Byssochlamys, Aspergillus, etc.Based on the KEGG function annotation, it could be seen that functional genes involved in carbohydrate metabolism and amino acid metabolism which constituted the most, were significant differences between three kinds of Daqu.Besides, light-flavor Daqu microorganisms were most active in carbohydrate metabolism, while sauce-flavor Daqu were most active in amino acid metabolism.This study clarified the differences in the microbial structure of three types of Daqu and analyzed the core aroma-producing community, providing a theoretical basis for the subsequent screening of functional microorganisms and the development of functional fortified Daqu.
  • Enzymatic properties of Aspergillus niger lipase tabI and its synthesis ability of ethyl lactate
    LIU Xiaomin, XIE Xiangyun, LIN Liangcai, ZHANG Yuhang, XIAO Dongguang
    Food and Fermentation Industries. 2022, 48(10): 9-15. https://doi.org/10.13995/j.cnki.11-1802/ts.029685
    Abstract ( 243 ) Download PDF ( 104 ) HTML   Knowledge map   Save
    Ethyl lactate is an important flavor substance in liquor. In this study, tabI, a new type of lipase gene, which has high transcription level and unknown function in Aspergillus niger H7, was obtained through transcriptome analysis, and it was heterogeneous expressed in Escherichia coli BL21(DE3). The analysis of its enzymatic properties showed that the highest enzyme activity was obtained at 40 ℃ and pH 8.0. Using 4-nitrophenyl acetate as substrate, the Km value was 0.85mmol/L and the Vmax was 63.75mmol/(mL·h). After optimization of the ethyl lactate synthetic conditions, the yield reached to 210.24 mg/L after 12 h. Above showed that tabI had the ability of synthesizing ethyl lactate, meanwhile the result laid the foundation for the deeper utilizing of ethyl lactate lipase.
  • Effect of ultra-high temperature instantaneous sterilization on flavor substances in Supai Huangjiu
    JI Zhongwei, HENG Yangyang, ZHOU Zhilei, WANG Jun, MAO Jian
    Food and Fermentation Industries. 2022, 48(10): 16-21. https://doi.org/10.13995/j.cnki.11-1802/ts.029350
    Abstract ( 390 ) Download PDF ( 192 ) HTML   Knowledge map   Save
    To explore the effect of ultra-high temperature instantaneous sterilization on the flavor substances in Huangjiu, Supai Huangjiu (Huangjiu from Jiangsu region) was used as the research object, and the changes in the content of volatile flavor compounds and non-volatile compounds in Huangjiu were detected. The results showed that, after ultra-high temperature instantaneous sterilization, the content of volatile flavor compounds of Huangjiu samples significantly reduced (P<0.05). Under the condition of 135 ℃ for 5 s, the total amount of volatile flavor compounds of sweet Huangjiu was reduced by 17.5%; that of the semi-dry Huangjiu was reduced by 49.4%. Compared with the control group, the total amount of organic acids in sweet Huangjiu increased, and it increased significantly after treatment at 135 ℃ (increased 101.5%) (P<0.05). Compared with the control, the total amount of organic acids in semi-dry Huangjiu increased after sterilization at 120 ℃ for 5 s, 130 ℃ for 5 s, 135 ℃ for 5 s, among which the increase was significant after treatment at 120 ℃ (increased by 39.9%) (P<0.05). The content of free amino acids in sweet Huangjiu had no significant change (P>0.05), while that in the semi-dry type was significantly decreased (P<0.05), and its content decreased the most at 125 ℃ for 5 s. The results indicated that the instantaneous sterilization at ultra-high temperature had different effects on flavor substances in Supai Huangjiu, and thus could change its flavor.
  • An electrochemical sensor based on split aptamer and dual signal for the detection of aflatoxin M1
    DU Congcong, GUO Ting, ZHOU Hongyuan, LIU Xiaozhu, ZHANG Yuhao, MA Liang
    Food and Fermentation Industries. 2022, 48(10): 22-27. https://doi.org/10.13995/j.cnki.11-1802/ts.030026
    Abstract ( 257 ) Download PDF ( 189 ) HTML   Knowledge map   Save
    Recently, various biosensors based on nucleic acid aptamers have been applied to the detection of mycotoxins with high sensitivity, but the dynamic flexibility of aptamer structure can easily lead to false positive and low recognition ability, which limits the application of aptamer sensing technology. To solve this problem, a complete aptamer was split into two aptamer fragments to reduce the structural flexibility of aptamers and stabilize its structure, and a dual-signal electrochemical sensor based on split aptamers was constructed for the detection of AFM1. In this work, AFM1 aptamer was split into two segments (S1 and S2). S1 was modified with the thiol group, and then was immobilized on the electrode surface by Au-S. S2 was modified with methylene blue (MB) as the sensing signal, and the complementary chain CS1 of S1 was modified with ferrocene (Fc) as another sensing signal. Without AFM1, a double chain structure was formed by S1 and CS1, and the Fc signal enhanced. In the presence of AFM1, CS1 was released, and S1 and S2 formed a certain conformation to recognize AFM1. The intensity of Fc decreased, and the intensity of MB increased. The results showed that the linear range of this sensor was 0.050-0.800 μg/L with the minimum detection limit of 0.015 μg/L, and the sensor had a good selectivity. This method provides a new idea to solve the problem of aptamer stability.
  • Antioxidant stability of peptides extracted from fermented beef sausages
    LUO Xiaochan, ZHANG Yongdong, KONG Xiangying, ZHANG Wei, ZANG Rongyu, YU Qunli, HAN Ling
    Food and Fermentation Industries. 2022, 48(10): 28-34. https://doi.org/10.13995/j.cnki.11-1802/ts.029392
    Abstract ( 266 ) Download PDF ( 113 ) HTML   Knowledge map   Save
    To study the activities of antioxidant peptides extracted from fermented beef sausage, effects of temperature, pH, metal ions, storage time at room temperature, and simulated gastrointestinal digestion on free radical scavenging activity and ferric reducing antioxidant power (FRAP) were investigated. The results showed that peptides exhibited better thermal stability, and high temperature did not reduce its antioxidant activity. Additionally, the antioxidant activity of peptide was higher in acidic and neutral environments, but lower under alkaline conditions. Appropriate addition of Na+ and K+ helped to improve the antioxidant activity of peptides. Specifically, when the Na+ and K+ concentrations reached 200 and 150 mg/L, respectively, the antioxidant activity of the peptide was the highest. However, long-term storage at room temperature was not conducive to the maintenance of antioxidant activity of peptides. After simulated gastrointestinal digestion, hydrophobic amino acids increased significantly (P<0.05), emulsification, foaming, and foam stability also increased significantly (P<0.05), the scavenging activities of hydroxyl radical and superoxide anion radical, and FRAP of peptides were significantly increased by 31.86%, 18.6% and 0.079%(P<0.05), respectively. The peptides extracted from fermented beef sausage exhibited good antioxidant stability. This experiment can provide a theoretical basis for the development of food additives and functional foods.
  • Selective enumeration, isolation and identification of lactic acid bacteria in fermented milk
    XIE Jiuyan, ZHAO Ting, GAO Yi, XIN Di, FENG Huifen, LI Hong, YAO Su
    Food and Fermentation Industries. 2022, 48(10): 35-41. https://doi.org/10.13995/j.cnki.11-1802/ts.029346
    Abstract ( 313 ) Download PDF ( 295 ) HTML   Knowledge map   Save
    The microbial composition and the number of viable bacteria are essential for the quality of fermented milk. This study detected the number of viable count and species composition of different lactic acid bacteria in fermented milk using selective media, MALDI-TOF MS rapid identification system and polyphasic taxonomy methods. The results showed that for the three fermented milk products, the total number of lactic acid bacteria enumerated by the GB 4789.35 method was higher than that of the selective medium, and the total number of Streptococcus thermophilus enumerated by the M17 medium was higher than that of the MC medium. MALDI-TOF MS rapid identification results showed that M17, MRS (containing 50 μg/mL vancomycin) and bifidobacterium medium could selectively isolated Streptococcus thermophilus, Lactobacillus casei and Bifidobacterium spp. But acidified MRS medium had poor selectivity to Lactobacillus delbrueckii, it could not selectively isolate L. delbrueckii from fermented milk containing Bifidobacterium spp. Through polyphasic taxonomy identification, the microbial composition of lactic acid bacteria in the three fermented milk products at the species or subspecies level was further determined, and the identification results were consistent with the product claims of fermented milk. This study compared different selective enumeration methods of lactic acid bacteria in fermented milk and provided a scientific basis for the quality control and regulation of fermented milk products with complex bacteria.
  • Dynamic changes of aroma and microbial community in Tibetan Kefir grain fermented milk based on GC-IMS
    WANG Maomao, MA Xiaoyu, NIU Chen, YUE Tianli
    Food and Fermentation Industries. 2022, 48(10): 42-47. https://doi.org/10.13995/j.cnki.11-1802/ts.030694
    Abstract ( 214 ) Download PDF ( 42 ) HTML   Knowledge map   Save
    In this study, the volatile aroma compounds, microbial community and its dynamic relationship with volatile aroma compounds in Tibetan Kefir grain fermented milk were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS) and high-throughput sequencing. Forty-nine volatile aroma compounds were detected in Tibetan Kefir grain fermented milk. A large number of volatile substances appeared on the second day of fermentation. On the eighth day of fermentation, the contents of 2-hexanone, isobutyl acetate and isoamyl acetate with fruit notes reached the peak, and then decreased during subsequent fermentation. Lactobacillus dominated during the fermentation of Tibetan Kefir grain fermented milk, and the abundance of Acetobacter gradually increased during fermentation. The change of microbial flora composition had a great impact on the volatile aroma substances of fermented milk. The dominant bacterium Lactobacillus had a significant negative correlation with methyl benzoate and acetophenone, and a significant positive correlation with isoamyl alcohol ethyl acetate. Compared with Lactobacillus, Acetobacter had less influence on the flavor of the fermented milk, and only had significant positive correlation with 2-ethylhexanol, butyl acetate, propionic acid and 2-methyl-1-propanol. This study laid a data foundation for the dynamic regulation of flavor and aroma in the industrialized production of Tibetan Kefir grain fermented milk.
  • The mechanism of linoleic acid oxidation-induced changes in water retention of Dazu black goat myofibrillar protein
    ZHONG Yujie, WU Xuan, JIANG Yi, TIAN Bing, YANG Jixia, CHEN Yingjuan, TAO Xiaoqi
    Food and Fermentation Industries. 2022, 48(10): 48-55. https://doi.org/10.13995/j.cnki.11-1802/ts.028018
    Abstract ( 171 ) Download PDF ( 90 ) HTML   Knowledge map   Save
    In this study, a linoleic acid oxidation system with different concentrations was established to explore the effect of linoleic acid oxidation on the water retention of myofibrillar protein (MP) in Dazu black goats. After 24 h of incubation at 4 ℃, the oxidative modification, charge and water retention about the effect of linoleic acid oxidation system on black goat MP were investigated using the Zeta potential value, amino acid content and secondary structure content and other indicators. The results showed that as the concentration of linoleic acid increased, MP oxidizes violently and the carbonyl content of MP increased from 0.44 nmol/mg to 2.09 nmol/mg, and the surface hydrophobicity of MP increased significantly (P <0.05) which reached a maximum with the linoleic acid concentration of 10 mmol/L and then decreased. Meanwhile, protein structure tends to be cross-linked and disordered, the α-helix showed a downward trend, while the irregular winding and β-turn had the opposite trend (P <0.05). The loss of protonatable amino acids causes the absolute value of Zeta potential to increase at the beginning and then decreased. When the concentration of linoleic acid was 5 mmol/L, the water retention of MP reached 8 g H2O/g protein and then dropped rapidly. In summary, as the concentration of linoleic acid increases, under the dual influence of structure and net negative charge, MP water retention tends to increase first and then decrease.
  • Effect of variety and late ripening on cloud stability of NFC apple juice
    LIU Qihui, YU Zhihao, LI Minbo, ZHANG Wanzhen, ZHOU Linyan, HU Xiaosong, YI Junjie
    Food and Fermentation Industries. 2022, 48(10): 56-63. https://doi.org/10.13995/j.cnki.11-1802/ts.027408
    Abstract ( 246 ) Download PDF ( 261 ) HTML   Knowledge map   Save
    Not from concentrated (NFC) apple juice has become increasingly popular among consumers because of its unique taste and rich nutritional value. However, NFC apple juice is easy to cloud loss. Therefore, one of the main challenges is to improve the cloud stability of NFC apple juice for the juice and beverage industry. The aim of this study was to investigate the effect of varieties (i.e. Huashuo, Fuji, Gala, Golden Delicious, and Granny Smith) and late-ripening stages on the cloud stability of (not from concentrate,NFC) cloudy apple juice. Among the varieties, NFC apple juice (Huashuo) was the most unstable with the lowest turbidity (4.21-5.95). The cloud stability of apple juice processed using other apple varieties significantly increased with late-ripening (P<0.05). For example, the turbidity of Golden Delicious apple juice increased from 3.39 to 66.40. It could be related to the changes of precipitation-sensitive substances. During the late-ripening, the insoluble starch and polymerization-sensitive polyphenol contents were significantly decreased (P<0.05), e.g. insoluble starch of Granny Smith apple juice decreased from 5.20 mg/mL to lower than the detection limit, and total phenol content of Huashuo apple juice decreased from 291.63 mg gallic acid/100mL to 2.55 mg gallic acid/100mL. However, the pectin content was significantly increased during late-ripening (P<0.05), e.g. pectin content of Golden Delicious apple juice was increased from 0.66 mg/mL to 7.34 mg/mL, which could effectively improve the cloud stability of NFC apple juice. The outcome of this work could provide the theoretical basis for improving the could stability of NFC apple juice.
  • Preliminary study on the inhibitory effect of antibacterial peptide AMP-17 on Aspergillus flavus
    ZHU Lijuan, GUO Guo, TIAN Zhuqing, SUN Chaoqin, YANG Longbing, HUANG Mingjiao, LIU Jian, PENG Jian, SHI Banghui
    Food and Fermentation Industries. 2022, 48(10): 64-69. https://doi.org/10.13995/j.cnki.11-1802/ts.028811
    Abstract ( 354 ) Download PDF ( 224 ) HTML   Knowledge map   Save
    To explore the effect of antimicrobial peptide AMP-17 on the spore germination, mycelial growth, and toxin production of food-borne microorganism Aspergillus flavus, the minimum inhibitory concentration (MIC) of AMP-17 against A. flavus was determined by the micro-liquid dilution method and the growth curve was drawn. The spore germination rate and mycelial growth inhibition rate of A. flavus were calculated by hemocytometer and dry weight method after AMP-17 treatment. Enzyme linked immunosorbent assay was used to analyze the effect of AMP-17 on the production of aflatoxin. The morphological and structural changes of A. flavus spores and mycelium were observed by scanning electron microscope. The results showed that the minimum inhibitory concentration of AMP-17 against Aspergillus flavus was 50 μg/mL and the peptide could significantly inhibit the growth of A. flavus. After 50 μg/mL of AMP-17 treatment, the spore germination rate and the mycelial inhibition rate of A. flavus could reach 8% and 72.5%. In addition, low concentration of AMP-17 could significantly reduce the synthesis of aflatoxin. After the intervention of AMP-17, the morphological structure of A. flavus spores and hyphae were obviously damaged. AMP-17 had a significant inhibitory effect on the growth and toxin production of A. flavus. The results provided an experimental basis for the application of AMP-17 to food preservatives, which could further enrich the types of food preservatives.
  • Screening of yeast and analysis of quality changes during grape Jiaosu fermentation
    WANG Yinzhuang, DING Yufeng, DUAN Dingding, MA Yanli, MU Jianlou, LIU Yaqiong
    Food and Fermentation Industries. 2022, 48(10): 70-77. https://doi.org/10.13995/j.cnki.11-1802/ts.029379
    Abstract ( 254 ) Download PDF ( 341 ) HTML   Knowledge map   Save
    To clarify the suitable yeast for grape Jiaosu production and the quality change rule of inoculated fermented grape Jiaosu, the substance change during the fermentation of seven yeast strains was studied, and the effect of successive inoculation on the quality of grape Jiaosu was analyzed. The results showed that the fermentation speed of Saccharomyces cerevisiae XQ-05 was faster, and the acid production capacity was significantly higher than that of the other six strains (P<0.05). The activity of superoxide dismutase (SOD) reached the maximum on the second day, and the activity of β-glucosidase increased steadily to 518.06 μU/mL during the first five days of fermentation. Therefore, Saccharomyces cerevisiae XQ-05 was suitable for grape fermentation. The effect of successive inoculation fermentation on grape Jiaosu quality showed that the color change at the end of fermentation was significant (P<0.05). The contents of γ-aminobutyric acid and SOD activity increased gradually during the fermentation process, reaching 38.95 μg/mL and 135.00 U/L on the 41st day, respectively. For the changes of organic acids, malic acid, acetic acid and lactic acid were the main reasons for the differences in various fermentation stages. A total of 43 aroma components were detected during fermentation, among which alcohols and esters were abundant. The above studies can provide theoretical reference for the optimization of fermentation conditions of grape Jiaosu and the improvement of quality.
  • Influence of nitrogen sources on the stress tolerance of Lactobacillus rhamnosus
    WANG Dai, HAN Yuemei, GUI Ya, YU Xingtong, WA Yunchao, GU Ruixia, ZHANG Chenchen
    Food and Fermentation Industries. 2022, 48(10): 78-83. https://doi.org/10.13995/j.cnki.11-1802/ts.029268
    Abstract ( 249 ) Download PDF ( 152 ) HTML   Knowledge map   Save
    The heat and oxidative tolerance of Lactobacillus rhamnosus hsryfm 1301 was strengthened in low nitrogen source environment, but it was unknown whether low nitrogen source would affect the tolerance of L. rhamnosus hsryfm 1301 to other stresses. The influence of nitrogen sources on the stress tolerance of L. rhamnosus was investigated. It was shown that the thermotolerance and aerotolerance of L. rhamnosus hsryfm 1301 were further strengthened by low nitrogen source environment and cross-adaptation. Under low nitrogen source condition, the thermotolerance and aerotolerance of L. rhamnosus hsryfm 1301 increased by 129 and 40 times, respectively, during the exponential phase, while its tolerance to other common stresses such as acid stress, bile salt stress, freezing stress and osmotic stress, was not influenced. It was suggested that low nitrogen source environment and cross-adaptation could benefit the tolerance of L. rhamnosus to heat stress and oxidative stress during production processes such as spray drying.
  • Optimization of enzymatic processing and nutritional evaluation of selenium-enriched protein powder of Chlamys nobilis
    WANG Renjia, CAO Wenhong, ZHANG Chaohua, QIN Xiaoming, GAO Jialong, ZHENG Huina, LIN Haisheng
    Food and Fermentation Industries. 2022, 48(10): 84-92. https://doi.org/10.13995/j.cnki.11-1802/ts.030230
    Abstract ( 222 ) Download PDF ( 443 ) HTML   Knowledge map   Save
    The selenium enriched protein powder was prepared from Chlamys nobilis by enzymatic hydrolysis and its nutrition was evaluated in order to lay a preliminary foundation for the development of selenium enriched nutritional health food of scallop. Taking the degree of hydrolysis and selenium dissolution rate as indexes, after screening the proteases, the optimal enzymatic hydrolysis process was optimized by response surface methodology. The selenium rich protein powder was evaluated from molecular weight distribution, peptide mass spectrometry, amino acid composition and mineral composition. Neutral protease was used to optimize the process. The results showed that the optimal enzymatic hydrolysis process was as follows: Enzymatic hydrolysis temperature was 53 ℃ with material-liquid ratio of 1∶3.8 and enzyme amount of 4 885 U/g. The peptide mass spectrometry detection revealed that the peptide amount of 0-1 200 m/z increased during the enzymolysis process. After 6 h of enzymatic hydrolysis, the hydrolysis degree reached 46.95%, and the dissolution rate of selenium was up to 97.02%. The proportion of components with molecular weight less than 3 kDa in the enzymatic hydrolysis product was up to 67%. Moreover, the protein content of the selenium rich protein powder was 82.58%, and the content of essential amino acids accounted for 37.57% of the total amino acids. Furthermore, the essential amino acid index was 122.01%. The first restricted amino acid was valine, the selenium content was 1.80 μg/g which is much higher than the selenium standard of food (0.15 μg/g). The contents of trace elements such as Mn, Cu and Zn were relatively high. The selenium rich protein powder of Chlamys nobilis was rich in small molecular peptides that are easy to be absorbed by human body. It was rich in minerals, especially selenium. It can be used for the development of selenium rich food or health products.
  • Effects of pomegranate peel extract on the protein oxidation and volatile flavor substances of yak minced meat during storage
    LI Qiongshuai, TANG Shanhu, LI Sining, MO Ran, LI Jinjin, XIA Jiajun, CAI Yinchuan
    Food and Fermentation Industries. 2022, 48(10): 93-100. https://doi.org/10.13995/j.cnki.11-1802/ts.028217
    Abstract ( 203 ) Download PDF ( 214 ) HTML   Knowledge map   Save
    In order to explore the effect of pomegranate peel extract on the protein oxidation and volatile flavor substances of minced yak meat during storage at 4 ℃, butylated hydroxy toluene was used as a positive control. By adding 0.01%, 0.05%, 0.10% and 0.20% PPE, the changes of myofibrillar fragmentation index, surface hydrophobicity, dityrosine content, tryptophan and volatile flavor substances of yak minced meat were evaluated. The results showed that compared with the blank control group, higher mass fractions of PPE (0.10%, 0.20%) could significantly reduce the myofibrillar fragmentation index (P<0.05). PPE had good antioxidant properties and could significantly inhibit the increase of surface hydrophobicity and dityrosine content (P<0.05). However, PPE may interact with proteins and reduce the fluorescence intensity of tryptophan. Moreover, nine kinds of volatile compounds were detected in the yak minced meat, and three of which main components were obtained through principal component analysis, with a cumulative contribution rate of 73.812%. In the PCA analysis, PC1 was 39.499% and consists of acids, heterocycles and other compounds, aldehydes, alcohols, ketones and ether compounds. PC2 was 17.808% and consists of phenols and hydrocarbon compounds. PC3 was 16.504% and consists of ester compounds. Principal component analysis results showed that the addition of PPE could improve the comprehensive ranking of yak minced meat samples. The 24 minced yak meat samples could be divided into 3 categories by hierarchical clustering analysis. The results suggested that adding PPE could effectively inhibit protein oxidation and improve the flavor quality of yak minced meat during storage. The addition amount of 0.20% PPE was the best one.
  • Bacteriostasis of Coptis on intestinal pathogens in vitro
    JIANG Lishi, ZUO Xifeng, ZHANG Xinming, LUO Yuan, LI Xinai, GUO Wenxiu, DENG Yun
    Food and Fermentation Industries. 2022, 48(10): 101-105. https://doi.org/10.13995/j.cnki.11-1802/ts.028844
    Abstract ( 318 ) Download PDF ( 243 ) HTML   Knowledge map   Save
    Coptis herbs has significant antibacterial activity and has great potential in the development of natural food preservatives. However, there has been no report on the anti-bacteriostasis of different varieties and processed Coptis on common intestinal pathogens in food, and the pharmacodynamic material basis is not completely clear. The methanol extracts(ME)of raw and wine-processed Coptis chinensis Franch. and Coptis deltoidea C.Y. Cheng et Hisao were obtained by ultrasonic-assisted extraction with 70% methanol, and then the petroleum ether extract (PE), ethyl acetate extract (EAE), n-butanol extract (BE), water extract (WE) of the four herbs were extracted in turn. The antibacterial activity of extracts from different polar parts was determined by filter paper method, and the minimum inhibitory concentration (MIC) was determined by double dilution method. The experimental results showed that C. chinensis had a better inhibitory effect on Staphylococcus aureus and Yersinia enterocolitica, while C. deltoidea had a stronger inhibitory effect on Enterobacter cloacae. The antibacterial activity of both wine-processed Coptis herbs against Klebsiella pneumoniae was significantly enhanced. The strongest antibacterial activity of Coptis herbs was methanol extract, followed by n-butanol extract and water extract. The MIC value of Coptis herbs ranged from 3.125 to 25 mg/mL. The variety and processing had certain influence on the antibacterial activity of Coptis.
  • Selection of broad bean cultivars suitable for Pixian Douban production
    JIANG Siqiang, LI Xiongbo, DENG Weiqin, YANG Mei, XIANG Chao, FAN Zhiyi, LI Heng, LI Jiezhi, CHEN Gong
    Food and Fermentation Industries. 2022, 48(10): 106-111. https://doi.org/10.13995/j.cnki.11-1802/ts.029054
    Abstract ( 314 ) Download PDF ( 175 ) HTML   Knowledge map   Save
    To explore the adaptability of different broad bean cultivars for making bean paste koji of Pixian Douban, broad bean cultivars suitable for processing Pixian Douban were selected. Six different broad bean cultivars were taken as the research object. Microbes, enzyme activities, profiles of organic acid and free amino acid were compared and evaluated. Differential analysis of physiochemical properties, including pH, total acid, reducing sugar and amino acid nitrogen, were further evaluated. And the quality of different cultivars of bean paste koji was comprehensively evaluated in combination with PCA and sensory evaluation methods. There were significant differences in the quality of 6 cultivars of bean paste koji (P<0.05). Bean paste koji made from six cultivars were divided into three categories by PCA. Combined with sensory scores, it was shown that bean paste koji made from CH19, CH23 and CDDB had good quality; qualities of bean paste koji made from TCX and SCZG was medium; and the quality of YD bean paste koji was poor. This study concluded that the CH19, CH23 and CDDB cultivars of broad bean had better bean paste koji making characteristics, and were suitable as broad bean cultivars for processing Pixian Douban.
  • Quality and activity of nutmeg volatile oil extracted by cellulase assisted steam distillation
    QIN Yuxian, XU Lin, YU Fengping, HUANG Xuanyu, LI Haochen, HU Bin
    Food and Fermentation Industries. 2022, 48(10): 112-118. https://doi.org/10.13995/j.cnki.11-1802/ts.029070
    Abstract ( 267 ) Download PDF ( 126 ) HTML   Knowledge map   Save
    In this experiment, the volatile oil of nutmeg (Myristica fragrans) was extracted by cellulase assisted steam distillation and traditional steam distillation. The extraction rate, sensory characteristics, physical and chemical properties, chemical composition, main functional group structure and thermodynamic properties were determined to compare the effects of different extraction methods on the components and properties of the volatile oil of nutmeg. The results showed that the extraction rate of cellulase assisted steam distillation was significantly higher than that of steam distillation. Scanning electron microscopy showed that the hydrolysis of raw material cell wall by cellulase was the main reason to promote rapid extraction of cellulase assisted steam distillation. The quality of nutmeg volatile oil was not affected by cellulase assisted steam distillation. In addition, the volatile oil of nutmeg extracted by these two methods had the abilities to scavenge NaNO2 and block the synthesis of nitrosamine, and it had the dose-effect relationship in a certain range. Therefore, the technology of extracting volatile oil from nutmeg by cellulase assisted steam distillation is feasible.
  • Probiotic properties of six Lactobacillus plantarum strains
    ZHENG Yue, DUAN Tao, SONG Dan, QIAO Lin, CHEN Lixian, WANG Weiwei, BIN Shiyu
    Food and Fermentation Industries. 2022, 48(10): 119-125. https://doi.org/10.13995/j.cnki.11-1802/ts.029063
    Abstract ( 218 ) Download PDF ( 258 ) HTML   Knowledge map   Save
    This study was aimed to study the probiotic properties of six strains of Lactobacillus plantarum (LP15-1, LP15-2, LC16-1, LP17-1, LP17-3, RS048) isolated from different sources. The probiotic properties of Lactobacillus plantarum were investigated by measuring the tolerance ability against acid, bile salt and simulated gastrointestinal fluid, their bacteriostasis, and the adhesion ability to intestinal epithelial cells (Caco-2 and IPEC-1 cells). The survival rate of all six strains incubating under acid (pH 2.0) for 3 h was above 43 %; except for LC16-1 and LP17-1, the other four strains could survive in 0.3 % bile salt. However, the survival rates of the six strains were all above 95 % in simulated gastrointestinal fluid cultured for 3 h. All six strains had good inhibitory ability against pernicious bacteria, such as Staphylococcus aureus, Salmonella typhimurium, Escherichia coli K88 and Escherichia coli K99. In addition, certain adhesion ability to Caco-2 and IPEC-1 were detected in those strains. LP15-1 had excellent probiotic properties among the six strains, and could be used as a potential probiotic strain for further researches and application.
  • Influence of potato starch on gelation properties of zein
    LI Weiyu, WANG Qiming, YU Jiaqi, XU Hongfeng, LEI Xiaojuan, ZHAO Jichun, LEI Lin, MING Jian
    Food and Fermentation Industries. 2022, 48(10): 126-132. https://doi.org/10.13995/j.cnki.11-1802/ts.027531
    Abstract ( 187 ) Download PDF ( 75 ) HTML   Knowledge map   Save
    The gel was prepared from potato starch and zein, and the water holding capacity, whiteness, swelling rate, texture and structural characteristics were measured to investigate the effects of different potato starch content (6%, 9%, 12%, 15%, 18%) and freeze-thaw on gelation properties of zein. The results showed that the hardness, chewiness and elasticity of the gel increased significantly with the increase of potato starch content (P<0.05). The cohesion decreased at first and then increased, and freeze-thaw caused them increased. The water-holding capacity of the gel increased, however, after freeze-thaw treatment, it decreased in vary degrees. Moreover, the whiteness increased with the increase of potato starch content (P<0.05) and the swelling property decreased. The hydrogen bond and hydrophobic interaction were dominant in chemical reactions, while disulfide bond and ionic bond were weak. Therefore, the addition of potato starch could improve the gel properties of zein, and provide a theoretical basis for the further development and application of zein gel.
  • Effects of oxyresveratrol treatment on quality and storability of postharvest litchi fruit
    JIANG Xue, JIANG Xuanjing, CHEN Hongbin, WU Yijing, ZHENG Zongping, LIN Hetong
    Food and Fermentation Industries. 2022, 48(10): 133-139. https://doi.org/10.13995/j.cnki.11-1802/ts.030492
    Abstract ( 196 ) Download PDF ( 102 ) HTML   Knowledge map   Save
    The aim of this study was to study the effects of oxyresveratrol (OXY) treatment on the preservation of litchi fruit. Litchi chinensis Sonn. cv. Hushanwanli was used as the experiment material in this study, and the litchi fruits were treated with OXY solutions at concentrations of 0.05,0.1,0.2,0.3 g/L and deionized water (control group) for 5 minutes, respectively. Through observing and evaluating the browning index, disease index and marketable fruit rate, the appropriate OXY treatment concentration was selected as 0.2 g/L. Then the postharvest litchi fruits were treated with 0.2 g/L OXY solution and deionized water (control group) to further explore the effects of OXY on the postharvest quality and storability of litchi fruits. The results showed that compared with control fruits, 0.02% OXY treated fruits maintained higher contents of total soluble solids, titratable acid, soluble sugar and vitamin C, possessed higher values of L*and a* of litchi pericarp, which was beneficial to keep the bright red color of litchi pericarp. Furthermore, OXY treatment inhibited the increases in respiration rate and weight loss rate at the later stage of storage. The browning index and disease index of OXY-treated litchi fruits were effectively suppressed, and the marketable fruit rate of OXY-treated litchi fruits was significantly increased.
  • Process optimization and taste evaluation of frozen aromatic fish (Andrias davidianus)
    MA Donglin, GUO Quanyou, LI Baoguo, FENG Guangpeng, YANG Xu, WANG Haihua, JIANG Chaojun, MA Benhe
    Food and Fermentation Industries. 2022, 48(10): 140-148. https://doi.org/10.13995/j.cnki.11-1802/ts.027559
    Abstract ( 306 ) Download PDF ( 269 ) HTML   Knowledge map   Save
    In order to develop frozen conditioning products of Andrias davidianus, response surface analysis was used to optimize the processing technology from the amount of salt, marinating time and temperature, and to evaluate the physical and chemical properties, umami and flavor substances. The best process conditions obtained by sensory evaluation were by the addition of salt at 2.90% and marinating for 73.40 h at 6.25 ℃. After the Andrias davidianus was frozen and conditioned, the protein (18.55±0.17)% and fat (2.07±0.17)% content were significantly increased, the product contained (3.17±0.10)% salt which was a low-salt product. The total amount of flavored amino acids was significantly increased, in which the raw material Andrias davidianus increased from 438.52 mg/100g to 624.82 mg/100; meanwhile, the total amount of flavored nucleotides were increased from (174.41±0.56) mg/kg to (223.50±0.74) mg/kg. Moreover, there were 6 kinds of free amino acids Glu, Ala, Arg, Val, His and Met in the frozen preparation of Andrias davidianus. The taste activity value was greater than 1, which had a significant contribution to the overall taste profile of the product. The equivalent umami concentrations increased by 2.05 times. Therefore, the taste and umami taste of the products have been significantly improved. This study provides theoretical guidance for the deep processing of Andrias davidianus.
  • Study on β-carotene loading properties of compound modified millet starch Pickering emulsion
    LU Lanfang, YAN Jie, HUANG Shilin, WANG Zhan, SHEN Wangyang, YU Bo
    Food and Fermentation Industries. 2022, 48(10): 149-155. https://doi.org/10.13995/j.cnki.11-1802/ts.027912
    Abstract ( 193 ) Download PDF ( 91 ) HTML   Knowledge map   Save
    Composite modified millet starch prepared by hydrophobic modification of octenyl succinic acid (OSA) and ball milling was used to stabilize Pickering emulsion and loaded with β-carotene. The stability of Pickering emulsion was confirmed at different pH salt and storage conditions. The loading and release characteristics of active substances in a complex environment were evaluated by dialysis experiment, storage experiment and simulated human gastrointestinal digestion experiment. The results showed that composite modified millet starch Pickering emulsion loaded with β-carotene showed good pH, salt ion and storage stability. The initial loading rate of β-carotene in Pickering emulsion of composite modified millet starch was 92.92%, which was significantly higher than that of OSA starch with single modified (82.44%). After 15 days, the loading rate of β-carotene in the Pickering emulsion of composite modified millet starch was as follows: 71.71% (4 ℃, light) >62.60% (25 ℃, light) >58.25% (25 ℃, light) >51.97% (37 ℃, light), which was due to adverse conditions such as light and high temperature. Dialysis release and simulated gastrointestinal digestion in vitro experimental results showed that Pickering emulsion stabilized by compound modified millet starch had a strong protective effect on β-carotene, effectively reduced the releasing rate, and increased the retention rate of β-carotene.
  • Study on the construction and stability of W/O emulsion system based on oyster peptide
    YANG Wen, ZHENG Huina, REN Dingding, LI Jinzhen, CAO Wenhong, LIN Haisheng, QIN Xiaoming, ZHANG Chaohua
    Food and Fermentation Industries. 2022, 48(10): 156-163. https://doi.org/10.13995/j.cnki.11-1802/ts.028189
    Abstract ( 193 ) Download PDF ( 60 ) HTML   Knowledge map   Save
    In order to broaden the application range of oyster peptide powder (LOPs) in the food field, the powder properties of oyster peptide powder were measured. The oyster peptide solution was used as the water phase, soybean oil was as oil phase, and polyglycerol polyricinoleate (PGPR) as emulsifier to prepare water-in-oil (W/O) emulsion by shearing method. Electronic nose analysis technology, rheometer and low-field nuclear magnetic imaging technology were used to characterize the physical and chemical properties of the emulsion. The stability of the emulsion against environmental conditions such as different temperatures, centrifugal force, heat treatment, and repeated freezing and thawing was explored. The results showed that the angle of repose of oyster peptide powder was (22.29±0.49) ° and the sliding angle was (29.19±0.46) °. The bulk density and the tap density were (0.469 7±0.007 6) g/mL and (0.585 7±0.006 9) g/mL, respectively. The equilibrium moisture absorption rate was 37.89%. Oyster peptide powder showed good fluidity and strong moisture absorption capacity. Moreover, the rheological measurement results showed that the constructed emulsion was a pseudoplastic fluid, and the pseudo-color image of nuclear magnetic resonance (NMR) showed that the water phases distribution of emulsion oil was homogeneous. Furthermore, the results of the electronic nose measurement showed that the fishy substances of oyster peptides were mainly derived from inorganic sulfides, and the constructed emulsion system had a significant masking effect on the fishy smell of oyster peptide solutions. The emulsions showed good stability under different environmental conditions.
  • Physicochemical properties and biological activity characterization of ethanol extract of black soybean coat/corn starch/carrageenan composite films
    YANG Li, LI Ziyu, ZHANG Fujuan, DU Guojun, SUN Jingming, WANG Cuntang
    Food and Fermentation Industries. 2022, 48(10): 164-171. https://doi.org/10.13995/j.cnki.11-1802/ts.030537
    Abstract ( 167 ) Download PDF ( 142 ) HTML   Knowledge map   Save
    Traditional plastic packaging is easy to cause environmental pollution and harm human health. Corn starch, as a rich resources in nature which is a potential good natural polymer packaging material can be used. However, the single corn starch film is insufficient in terms of mechanical properties and biological activity. Therefore, in this study, corn starch was used as the substrate, carrageenan was used as an enhancer, glycerol was used as a plasticizer to prepare the composite films, and the influence of different concentrations of ethanol extract of black soybean coat on the physicochemical properties and biological activity of the composite films were explore. The results showed that the color and opacity of the composite films increased and affected the microstructure of the composite films. The infrared spectrum and X-ray diffraction results showed that the addition of the extract inhibited the recrystallization of the starch molecules. Moreover, the addition of the extracts affected the mechanical properties and water vapor permeability of the composite membrane, and it also reduced the glass transition temperature of the composite films. Furthermore, the addition of the extracts improved the biological activity of the composite films, the antioxidant and antibacterial properties of the composite films. The results could provide the theoretical basis for the production and application of the ethanol extract of black soybean coat/corn starch/carrageenan composite films.
  • Effects of twin-screw extrusion temperature on physicochemical properties and in vitro digestibility of yam flour
    CHENG Yanqiu, JI Xiaolong, YAN Yizhe, HUANG Qin, LIU Yanqi, SHI Miaomiao
    Food and Fermentation Industries. 2022, 48(10): 172-176. https://doi.org/10.13995/j.cnki.11-1802/ts.028107
    Abstract ( 206 ) Download PDF ( 207 ) HTML   Knowledge map   Save
    The effects of extrusion temperature on the physicochemical properties and in vitro digestibility of yam flour were studied by using the same direction twin-screw extruder. The flour was extruded under the conditions of different temperatures (90, 100, 110, and 130 ℃) with a screw speed of 180 r/min and the feed moisture of 30%. The results showed that the crystallinity of yam flour decreased with the increase of extrusion temperature, and the crystal structure changed. After extrusion, the solubility of the flour was increased, while the expansion degree and the gelatinization enthalpy decreased. With the increase of extrusion temperature, the highest solubility and the lowest expansion degree and gelatinization enthalpy were obtained at 130 ℃. The dynamic rheology of yam flour showed weak gel properties. In the range of frequency scanning, the energy storage modulus (G') and loss modulus (G″) of yam flour decreased with the increasing of temperature. The results of in vitro starch digestion showed that the content of starch with slow digestion properties increased and the content of resistant starch decreased. Meanwhile, the overall digestibility increased after extrusion, and the content of slowly digested starch increased with the increase of temperature. Therefore, when the extrusion temperature was 130 ℃, the flour was stable and not easy to gelatinization. It had a good water-soluble and the content of slowly digested starch was higher than that of untreated flour. The extrusion process could improve the functional properties and quality of the food by affecting the structure and in vitro digestibility of the flour.
  • Study on the quality and volatile compounds of Hongmei apricot with different maturity
    HOU Xiaojian, ZHANG Haoyu, ZHANG Guangdi, ZHANG Kunming, XU Chang, JIANG Cang
    Food and Fermentation Industries. 2022, 48(10): 177-182. https://doi.org/10.13995/j.cnki.11-1802/ts.027888
    Abstract ( 217 ) Download PDF ( 378 ) HTML   Knowledge map   Save
    This study explored the effect of different maturity on the quality characteristics and volatile substances of Hongmei apricot by the conventional index test and gas chromatography-ion mobility spectroscopy (GC-IMS). The results showed that the content of sugar and soluble solids in the fruit of Hongmei apricot tends to increase with the ripening process from green-pale green(G-PG) to yellow (Y). The content of soluble sugar increased from 8.2% to 8.5%, and soluble solids increased by 31.23%. The content of total acid decreased gradually by 40.38%. The content of vitamin C decreased first and then increased, and the highest value was 17.27 mg/100g in the yellow period. Moreover, there were 45 kinds of volatile organic compounds in Hongmei apricot of different maturity levels, in which 21 kinds of qualitative substances, mainly including 8 kinds of aldehydes, 6 kinds of alcohols, 4 kinds of ketones, 3 kinds of esters. As the maturity of Hongmei apricot increased, the peak volume of 3-hydroxy-2-butanone, ethyl acetate and butyl acetate showed an increasing trend, while iso-amyl alcohol, n-hexanol, butyraldehyde and trans-2-hexen-1-ol showed the opposite trend. This study reveals the differences in quality and volatile substances of Hongmei apricot at different maturity levels and provides a scientific basis for further processing and utilization of Hongmei apricot.
  • The effect of harvest time on the fatty acid compositions of I. polycarpa oil
    YANG Tangyu, WEN Leyan, KAN Jianquan
    Food and Fermentation Industries. 2022, 48(10): 183-187. https://doi.org/10.13995/j.cnki.11-1802/ts.027921
    Abstract ( 171 ) Download PDF ( 156 ) HTML   Knowledge map   Save
    In order to study the effect of different harvest periods on the oil quality of Idsia policarpa var.vestita Diles (I. policarpa), seven batches of I. policarpa fruits were used as raw material in this study which collected from September to December 2019. The fatty acid composition of fruits was determined by gas chromatography. The results showed that the content of unsaturated fatty acid in the oil was over 81% and linoleic acid reached 67%. The ratio of ω-6 PUFA to ω-3 PUFA was about 60∶1, which was much higher than the value recommended of WHO (4∶1). The oil contents of the fruits reached the maximum value (38.83±0.26)% on October 18, about 13.99% higher than the lowest group. Besides, the fatty acid composition was relatively stable, and the variation range was within 5%. There was no significant difference in fatty acid composition between the highest and lowest oil contents. In contrast, the variation of double bond index (DBI) reached the minimum value (7.93±0.12) on October 18 with a much smaller variation. As a result, the fruit collected on October 18 had the highest oil content and there was no significant difference in fatty acid composition. This study provides useful information for choosing the suitable harvest time of I. policarpa.
  • Effects of ultra-high pressure on absorption properties of kelp and its preliminary mechanism
    YANG Rong, WANG Yifan, WANG Chao, DUAN Hanying
    Food and Fermentation Industries. 2022, 48(10): 188-193. https://doi.org/10.13995/j.cnki.11-1802/ts.028121
    Abstract ( 221 ) Download PDF ( 86 ) HTML   Knowledge map   Save
    In this study, slice kelp (S-K) and powder-kelp (P-K) were treated with different pressures (300, 450 and 600 MPa) and time (5 and 10 min) in order to explore the effects of ultra-high pressure (UHP) treatments on kelp absorbability. The changes of water holding capacity (WHC), oil holding capacity (OHC), glucose adsorption capacity (GAC), cholesterol adsorption capacity (CAC) were compared to further infer the preliminary mechanism, dietary fiber (DF) content, composition and microstructure of kelp. The results showed that the WHC, OHC, and GAC of P-K after UHP treatment were significantly increased by 2.31, 2.33 and 11.33 times, respectively (P<0.05). CAC increased slightly but had no significant changes. With the increase of pressure and time, WHC and OHC gradually increased, however, GAC and CAC were first increased and then decreased. The adsorption properties of S-K were poor and the effect of UHP on it was not obvious. In further analysis, the total DF content of kelp after UHP treatment was significantly increased, and the insoluble and soluble DF contents were significantly increased after treatment for 5 and 10 min, respectively (P<0.05). Moreover, the results of scanning electron microscopy showed that the surface of UHP treated P-K was rough and the structure was loose. With the increase of pressure, the aggregation phenomenon of P-K would occur, which affected its absorbability.
  • Effect of superfine tea powder on the quality and antioxidant activity of probiotic mousse
    CHEN Xia, TANG Chenyang, MA Xinyi, SHAO Tong, LI Xiaobing, GU Ruixia
    Food and Fermentation Industries. 2022, 48(10): 194-198. https://doi.org/10.13995/j.cnki.11-1802/ts.029085
    Abstract ( 227 ) Download PDF ( 146 ) HTML   Knowledge map   Save
    In this study, the influence of different amount of superfine green tea powder (SGTP) and superfine black tea powder (SBTP) on the quality, viable quantity, tea polyphenols content and antioxidant properties of probiotic mousse dessert were studied. Results showed that, the addition of SGTP and SBTP had certain effects on the sensory quality, texture, pH value, titrated acidity, viable bacteria number, tea polyphenols content and antioxidant properties of probiotics mousse. In addition, the hardness, adhesion, elasticity, chewiness, tea polyphenols content and oxidation resistance were increased obviously with increasing addition amount of superfine tea powder(P<0.05). The addition of 1.1% SGTP and SBTP into probiotic mousse significantly improved the viability and pH, while reduced the acidity during 14 d of storage at 4 ℃. These results suggested that the addition of 1.1% SGTP and SBTP could effectively improve the sensory quality, storage stability and antioxidant activity of probiotics mousse, which provide scientific foundation for developing functional probiotic tea mousse products with both fermented milk and tea flavor.
  • Tracking and analysis of the whole fermentation process of Maotai-flavor Baijiu
    HE Xuan, GAO Yintao, YU Bowen, CHEN Jianxin
    Food and Fermentation Industries. 2022, 48(10): 199-205. https://doi.org/10.13995/j.cnki.11-1802/ts.030632
    Abstract ( 271 ) Download PDF ( 96 ) HTML   Knowledge map   Save
    In order to understand the evolution and rules of the fermented temperature, physical and chemical indicators and microbial biomass in the whole cycle of Moutai-flavor Baijiu production at the quantitative level, the paperless temperature recorder was used to track and monitor the temperature of fermentation at multiple points and at multiple levels, and the production parameters, physical and chemical indicators, microbial biomass and the flavor of liquor and other related data were systematically analyzed. Results showed that, the whole cycle could be divided into three stages: pre-preparation, main fermentation and the finishing of fermentation period; the flavor of liquor produced in each stage had obvious characteristics and the yield in the whole cycle showed a trend of "high in the middle and low at both ends", which was caused by the joint action of "seasonal production, control the quantity of Daqu, combination of stacked fermentation and pit fermentation", and its essence was to balance the succession and interaction of bacteria and yeast by controlling the appropriate fermentation and mildness, and metabolize the flavor substances of Maotai-flavor Baijiu. The heat transfer characteristics of solid fermentation led to temperature field and concentration field in the accumulation and cellar, and the uneven temperature in the initial stage of fermentation was one of the main factors causing the fluctuation of the fermentation, and the environment temperature had an important impact on the actual fermentation. In summary, the use of appropriate process to control the temperature and balance the fermentation is of great significance to the production of Maotai-flavor Baijiu.
  • Effect of different concentrations of mulberry leaf polyphenols on the browning of fresh-cut lettuce and inhibition of Pseudomonas spp.
    DENG Jisi, WANG Baihong, SHI Hui
    Food and Fermentation Industries. 2022, 48(10): 206-211. https://doi.org/10.13995/j.cnki.11-1802/ts.029395
    Abstract ( 228 ) Download PDF ( 136 ) HTML   Knowledge map   Save
    Different concentration gradients of 0, 0.1, 0.5, 1, 10 g/L mulberry leaf polyphenol extracts were used to treat fresh-cut lettuce and Pseudomonas fluorescens. The fresh-cut lettuce was stored at 4 ℃ and this physiological and biochemical quality changes were recorded. The growth curve of Pseudomonas was determined and the size of biofilms formed on lettuce was measured. The results showed that 0.1, 0.5, 1 g/L mulberry leaf polyphenol processing could effectively restrain the browning of fresh-cut lettuce, slow down the reduction in the brightness of fresh-cut lettuce as well as the decrease in chlorophyll content. These three concentrations had significant inhibition on the activity of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine enzyme (PAL). Among them, 0.5 g/L mulberry leaf polyphenol treatment had the best effect. The treatment of 10 g/L mulberry leaf polyphenol promoted the browning of fresh-cut lettuce. Different concentrations of mulberry polyphenol could effectively inhibit the growth of Pseudomonas spp. and reduce the amount of biofilm. Among them, 10 g/L mulberry leaf polyphenol had the best inhibitory effect on Pseudomonas spp..
  • Diversity and functional correlation analysis of bacteria and fungi in Huase sufu
    ZHAO Heng, CHEN Fuan, ZHAO Huijun, WANG Yurong, GUO Zhuang, ZHANG Zhendong
    Food and Fermentation Industries. 2022, 48(10): 212-218. https://doi.org/10.13995/j.cnki.11-1802/ts.029240
    Abstract ( 231 ) Download PDF ( 222 ) HTML   Knowledge map   Save
    To investigate the microbial diversity and their function characteristics of Huase sufu in Cihe town, Gucheng county, Hubei Province, ten sufu samples were collected and submitted to MiSeq high-throughput sequencing, while their flavor was determined using both E-nose and E-tongue, and the correlation between the flora and flavor of sufu was evaluated. Results showed that the dominant bacterial genera were Pseudomonas, Lactobacillus, and Sphingobacter, etc., with Pseudomonas accounting for more than 50% and lactic acid bacteria accounting for 31.63%. The dominant fungi were Rhodotorula, Mucor, Penicillium, Diaporthe, Gibberella, etc., including five yeast genera and eight mold genera. Sufu samples differed in flavor. The difference in taste reflected in saltiness and sourness taste, while the difference in smell was mainly in nitrogen oxides, organic sulfides and/or terpenoids. The correlation analysis showed that aromatic compounds was positively correlated with Alternaria and Gibberella, while taste was positively correlated with Penicillium and Mucor. Our results provide data support for sufu production and isolation of microorganism resources from sufu.
  • Correlation analysis of prokaryotic microbial community and physicochemical factors during the acetic acid fermentation of Chishui sun-dried vinegar
    LU Mei, SONG Congcong, SHI Guizhen, YANG Qing, LI Deqing, DOU Yining
    Food and Fermentation Industries. 2022, 48(10): 219-225. https://doi.org/10.13995/j.cnki.11-1802/ts.029409
    Abstract ( 174 ) Download PDF ( 357 ) HTML   Knowledge map   Save
    To study the changes in the prokaryotic microbial community structure during acetic acid fermentation of Chishui sun-dried vinegar, high-throughput sequencing was used to analyze the composition of the prokaryotic microbial community in Cupei(vinegar starter), and the changes of basic physicochemical indicators (total acid, ethanol, reducing sugar and lactic acid) of acetic acid fermentation were tested, and the correlation between the physical and chemical factors and the prokaryotic microbial genera were analyzed. The relative abundances of Acetilactobacillus and Gluconacetobacter increased from 0.11% and lower than 0.01%, to 36.78% and 4.76% during acetic acid fermentation, and the relative abundance of Lactobacillus and Acetobacter increased first and then decreased. The relative abundance of Acaryochloris, Rhodospirillaceae_unclassified, Agrobacterium and Sphingomonas showed a downward trend with acetic acid fermentation. The total acid increased from 0.61 % to 5.35 % (calculated by acetic acid), and the ethanol decreased from 5.78 % to 0.33 %; the content of reducing sugar and lactic acid both increased first and then decreased. The principal coordinate analysis clusters the Cupei samples together according to the fermentation times, and moved on the first principal coordinate axis along with the fermentation progress; cluster analysis divided the fermentation into three stages: the early (day 0-3), middle (day 6-12) and final stage (the 15th day). Correlation analysis showed that Lactobacillus was mainly positively correlated with the content of lactic acid and reducing sugar; Acetobacter, Limosilactobacillus, Gluconacetobacter and Acetilactobacillus were mainly positively correlated with acidity; while Agrobacterium, Xanthomonas and Methylobacterium were mainly negatively correlated with acidity and positively correlated with ethanol content. This research is of great significance to reveal the law of fermentation and analyze the fermentation mechanism of Chishui sun-dried vinegar.
  • Determination of glucose, fructose and sucrose in fruit juice by 1H-NMR
    FENG Cuiping, LIU Yinuo, XU Ziwei, FAN Shuangxi, YUE Hongwei, XIN Gang, JIANG Nan, ZHONG Qiding
    Food and Fermentation Industries. 2022, 48(10): 226-233. https://doi.org/10.13995/j.cnki.11-1802/ts.028425
    Abstract ( 299 ) Download PDF ( 289 ) HTML   Knowledge map   Save
    In this study, potassium hydrogen phthalate and citric acid were used respectively as the internal and external standards for the quantitative determination of glucose, fructose and sucrose in juice by water signal suppressing 1H NMR. The results showed that the limit of detection and quantification of fructose were 0.005 g/L and 0.018 g/L, respectively. The limit of detection and quantification of glucose were 0.006 g/L and 0.021 g/L, respectively. Moreover, the limit of detection and quantification of sucrose were 0.009 g/L and 0.030 g/L, respectively. Good linearity was observed in the range of 0.025-6.40 g/L, with correlation coefficient R2 greater than 0.999. The spiked recoveries of the external standard method were 100.9%-104.7% and the spiked recoveries of internal standard method were 102.1%-108.6%. Besides, the precisions (relative standard deviation, RSD) were less than 1%; The method had good reproducibility and accurate results. The error between NMR and HPLC of GB 5009.8—2016 was within ±5%, which met the requirements of feasibility comparative analysis and validation. Compared with the HPLC method, the method developed here was simple and accuracy. It could save time and labor greatly, and could be used to measure glucose, fructose and sucrose content simultaneously without separation. It can also be widely used in juice quality control and laid a good foundation for the establishment of NMR fingerprint authenticity identification technology of juice.
  • Origin discrimination of the green turnip based on carbon and nitrogen isotopes and mineral elements
    JIANG Haochen, WANG Shicheng, LI Bo, HAO Linlin, SUN Ci, CUI Jiehua, LI Guochen, XU Zhixiang
    Food and Fermentation Industries. 2022, 48(10): 234-239. https://doi.org/10.13995/j.cnki.11-1802/ts.030558
    Abstract ( 197 ) Download PDF ( 318 ) HTML   Knowledge map   Save
    To carry out geographical origin identification of featured agricultural products, 10 kinds of green turnip with geographical indication certification were selected from Tianjin, Shandong and Henan provinces. Elemental Analyzer-Stable isotope mass spectrometry (EA-IRMS) was used to determinate the ratio of carbon and nitrogen isotopes in green turnip. Simultaneously, inductively coupled plasma mass spectrometry (ICP-MS) were used to determinate the contents of 18 mineral elements, including Co, Cd, As, Ni, Mo, Cr, B, Ba, Ca, Cu, Fe, Mg, Mn, Na, P, Sr, Zn and Se. The results of the box plot showed that stable isotope ratio has no significant effect on the identification of origin. Moreover, the one-way test of variance showed that there were significant obvious differences in the content of Na, Ca, Mg, Fe, Sr, Zn, B, Mn., as in green turnip among different provinces. The model established based on Partial least squares discriminant analysis (PLS-DA) detection results showed that different degrees of misjudgment in the green turnip samples from Henan, Tianjin and Shandong respectively. The overall discriminant rate of PLS-DA model was 86.44% when it was trained. However, when linear discriminant analysis (LDA) algorithm was applied to modeling, the misjudgment rate of green turnip samples decreased, and the accuracy of initial verification and cross-training reached 92.09% and 93.79%, respectively. Compared with PLS-DA model, the model established by LDA algorithm had higher discrimination accuracy and better effect on green turnip samples. This indicates that the application of LDA algorithm combined with mineral elements is feasible to identify the origin of green turnip, and it also provides a reference for the application of stable isotope ratio and mineral element content in the identification of origin of turnip in the future.
  • Comparative analysis of different DNA extraction methods for loop-mediated isothermal amplification to identify Atlantic salmon
    LI Qiuping, XU Wenjie, CUI Xiaowen, CAO Min, XIONG Xiaohui, XIONG Xiong
    Food and Fermentation Industries. 2022, 48(10): 240-246. https://doi.org/10.13995/j.cnki.11-1802/ts.028858
    Abstract ( 204 ) Download PDF ( 50 ) HTML   Knowledge map   Save
    Loop-mediated isothermal amplification (LAMP) as a diagnostic tool has been widely used for fish authenticity purpose. An important condition for a successful LAMP amplification is an efficient DNA-extraction procedure. Till now, there has been an overwhelming variety of DNA extraction methods in the literature, yet a comprehensive comparative study for LAMP application is lacking. In this study, five different DNA extraction methods (including Takara, Tiangen, SDS, Tagliavia, and Heating methods) were compared in terms of their ability to extract high yield of pure DNA from Atlantic salmon(Salmo salar) tissue under four different treatments. Moreover, LAMP was employed to evaluate the quality and suitability of the extracted DNA for molecular applications. The results showed that regardless of the extraction methods and sample treatments, the positive LAMP results can always be obtained in agarose gel electrophoresis and naked-eye inspection. While highly significant difference with the Ct values (P<0.01) was observed according to both the extraction methods and sample treatments in real-time fluorescence LAMP assay. The SDS and Tiangen methods, in spite of the lower yield, obtained DNA with higher purity and better sensitivity in LAMP amplification. The results provide a basis for the DNA extraction and detection of Atlantic salmon and the study of different extraction methods suitable for LAMP.
  • Preparation of monoclonal antibody-based immunoassay for the detection of spirotetramat
    ZHAO Jing, ZHAO Qiyang, ZHANG Yaohai, HE Yue, JIAO Bining, CUI Yongliang
    Food and Fermentation Industries. 2022, 48(10): 247-254. https://doi.org/10.13995/j.cnki.11-1802/ts.028552
    Abstract ( 199 ) Download PDF ( 99 ) HTML   Knowledge map   Save
    Spirotetramat, a new type of insecticide which can destroy the energy metabolism of pests by acting as an acetyl-CoA carboxylase inhibitor, is widely used in the prevention of sucking pests on vegetables and fruits. However, spirotetramat can cause eye impairment and skin sensitization for animals and human beings. The aim of this study was to achieve rapid detection of spirotetramat residues in vegetables, fruits and environmental samples by preparing monoclonal antibody of spirotetramat and establish an enzyme-linked immunoassay. The spirotetramat hapten was conjugated to BSA to prepare immunogen by the active ester method. One monoclonal antibody (mAb 3D11G7) against both spirotetramat and its metabolite B-enol was prepared. Under optimized conditions, an indirect homologous competitive enzyme-linked immunosorbent assay (icELISA) method was developed. The inhibitor median concentration (IC50) value was 2.1 μg/L and the working range was 0.5-8.6 μg/L. The recoveries of spirotetramat detected in water from Yangtze River, soil, tomato and citrus by icELISA method were ranged from 72.9% to 110.1%. The concentrations of spirotetramat in citrus samples detected by icELISA was in accordance with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) (R2=0.965 2). All these results showed that the developed icELISA method can be used to monitor spirotetramat residue in vegetables, fruits and environmental samples.
  • Analysis of aroma compounds in different varieties of pomelo juice based on gas chromatography-mass spectrometry/pulsed flame photometric detector and principal component analysis method
    CHENG Yujiao, LI Guijie, OUYANG Zhu, TAN Anqun, WU Houjiu, LIANG Guolu, WANG Hua, CHEN Weiling, WANG Zhenhuan
    Food and Fermentation Industries. 2022, 48(10): 255-263. https://doi.org/10.13995/j.cnki.11-1802/ts.028670
    Abstract ( 217 ) Download PDF ( 380 ) HTML   Knowledge map   Save
    Five varieties of pomelo juice (Guanxi honey pomelo, liangping pomelo, grapefruit, Hu pomelo and Shatian pomelo) were selected as the research objects. The volatile compounds in pomelo juice were analyzed qualitatively and quantitatively by headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detector. The characteristic flavor compounds were screened by odor activity value and the pomelo varieties were distinguished by principal component analysis. The results showed that the amount and content of volatile compounds in different varieties of pomelo juice were different. A total of 86 volatile compounds were identified in five varieties of pomelo juice, among which 34, 39, 39, 32 and 32 volatile compounds were detected in Guanxi honey pomelo, Liangping pomelo, grapefruit, Hu pomelo and Shatian pomelo juice, respectively. The main volatile compounds were terpenes, alcohols, aldehydes and esters, and the content of volatile sulfur compounds was the lowest. The number of characteristic flavor compounds (odor activity value, OAV ≥ 1) in five varieties of pomelo juice was different: Guanxi honey pomelo (21) > Shatian pomelo (18) > grapefruit (16) ＝ Liangping pomelo (16) > Hu pomelo (14). The major flavor compounds in five varieties of pomelo juice were also different, that was, Guanxi honey pomelo ((E)-β-ionone), liangping pomelo (hexanal), grapefruit (d-limonene), Hu pomelo (1-octen-3-ol), Shatian pomelo (ethyl 3-hydroxycaproate). In addition, principal component analysis based on all the volatile compounds could clearly distinguish five different pomelo juice varieties. This study provides a theoretical basis for the selection of pomelo juice raw materials during processing and the breeding of pomelo juice flavor.
  • Rapid determination of organic acids in fruits by gas chromatography-mass spectrometry following microwave-assisted derivatization based on the novel microcavity microwave reactor
    LI Xiaofen, ZHANG Haifen, YANG Zhi, XIONG Huabin, GAO Yuntao
    Food and Fermentation Industries. 2022, 48(10): 264-271. https://doi.org/10.13995/j.cnki.11-1802/ts.030287
    Abstract ( 178 ) Download PDF ( 271 ) HTML   Knowledge map   Save
    A novel microcavity microwave reactor was designed and prepared, and the temperature distribution and temperature rising characteristic of the samples in the reactor were investigated by infrared imaging technology. The microwave derivatization reactor was superior to the traditional resonant cavity microwave reactor in the characteristics of smart shape, easy to use, stable temperature rise, uniform sample temperature distribution and easy to control. The method for the rapid determination of organic acids by microwave-assisted derivatization-gas chromatography mass spectrometry (MAD-GC-MS) was established. Two derivatives for citric acid and succinic acid were identified as dimethyl succinate and trimethyl citrate by GC-MS, respectively. The optimal derivatization conditions were obtained as follows: the volume fraction of sulfuric acid in derivatizing agent was 20%; derivatizing agent dosage was 1.0 mL; microwave power was 30 W and microwave derivatization time was 4 min. Compared with the traditional heating method, the derivatization time was greatly reduced from 120 min to 4 min, and the derivative efficiency was significantly improved. The limits of detection (LODs) for succinic acid and citric acid were 0.019 mg/mL and 0.026 mg/mL, respectively. The contents of succinic acid and citric acid in lemon, kiwi fruit and papaya were determined by this method with the recovery in the range of 98.34%-102.52% and the standard deviation (RSD) in the range of 1.63%-3.25%. The microcavity microwave reactor designed in this paper is suitable for accurate, stable and controllable rapid microwave derivatization of organic acids before chromatographic analysis, it has a great application prospect in food analysis.
  • Rapid determination of chlormequat residues in animal derived food by QuEChERS-UPLC-MS/MS
    XIAO Yong, DENG Hang, PAN Zhao, TANG Jiwang, WU Haizhi, YUAN Liejiang
    Food and Fermentation Industries. 2022, 48(10): 272-277. https://doi.org/10.13995/j.cnki.11-1802/ts.028506
    Abstract ( 215 ) Download PDF ( 143 ) HTML   Knowledge map   Save
    A rapid method for the determination of chlormequat (CCC) residues in animal-derived food by QuEChERS-UPLC-MS/MS was established. The samples were extracted with acetonitrile and purified with anhydrous magnesium sulfate, C18 and PSA adsorbents. The analytes were separated on a Venusil MP C18(2) column, then quantitative analysis by internal standard method. The calibration curve showed good linearity in the range of 0.05-200 μg/L for CCC, with correlation coefficients (R2) of 0.999 9. The limits of quantification (LOQ) of the method were 0.2-0.5 μg/kg. The recoveries of CCC in the pork, beef, mutton, chicken, pig liver, beef liver, sheep liver, chicken liver, egg and milk powder matrices at the spiked levels of 1.0, 20.0 and 500.0 μg/kg were 84%-103%, and the relative standard deviations were 2.13%-6.49%. The method was used to detect 271 animal origin samples in which 26 positive samples were detected and the contents ranged from 1.06 to 14.5 μg/kg. The method is a simple, efficient, rapid, accurate and high sensitivity, and it is suitable for the rapid quantitative detection of CCC residues in animal-derived food.
  • Texture profile analysis of edible betel nut brine and the optimization of testing conditions
    LI Liangyi, QIAN Xin, WU Anqi, ZHAO Peirui, LI Jiahao, ZHANG Jiaming, ZHAO Ye, ZHOU Wenhua
    Food and Fermentation Industries. 2022, 48(10): 278-283. https://doi.org/10.13995/j.cnki.11-1802/ts.028991
    Abstract ( 220 ) Download PDF ( 120 ) HTML   Knowledge map   Save
    In this paper, the effects of different parameters (test rate, deformation) on texture profile analysis (TPA) of edible betel nut brine were studied. The results showed that the significant differences in the parameters of the betel nut brine TPA test were affected by the shape variables. Among them, the shape variables were significantly positively correlated with elasticity, adhesiveness, and chewiness (P<0.01, R2=0.78-0.85), and wereSignificantly negative correlation (P<0.01, R2=0.333, R2=0.795) with elasticity and resilience. The analysis showed that the optimum test speed was 1.00 mm/s and the shape variable was 40%. A polynomial fitting model was used to fit regression equations for hardness, chewiness and resilience, and the fitting degree R2 reached 0.999 88, 0.999 43, and 0.991 63 respectively. This study could provide a theoretical basis for optimizing the TPA text conditions of edible nut brines.
  • Research progress of pseudo cereal nutrition and processing application
    YANG Jipeng, LIU Jianfu
    Food and Fermentation Industries. 2022, 48(10): 284-289. https://doi.org/10.13995/j.cnki.11-1802/ts.028644
    Abstract ( 262 ) Download PDF ( 165 ) HTML   Knowledge map   Save
    Compared with most monocotyledonous grains (wheat, rice, barley, etc.), quinoa, buckwheat and amaranth belong to dicotyledonous. Because of the similarities in the composition and function of grains, they are called “pseudo cereals”. Pseudo cereals are rich in starch, protein, dietary fiber, minerals and biologically active substances, and they are also a good substitute for gluten-containing food. However, with the demand for refined production and processing and nutrient enrichment, various processing methods (such as heat treatment, fermentation, germination, etc.) have been derived. They not only effectively improve the nutritional structure and flavor of grains themselves, but also have a profound impact on their physicochemical properties, thereby greatly increasing their application in food processing. The goals of this review were to summarize the main nutrients, different processing methods and their respective applications in food in the three kinds of pseudo cereals, hoping to provide a certain theoretical basis for the future research and development of new processing technology of pseudo cereals and food processing applications.
  • The progress of anthocyanin loading by natural macromolecule
    ZHENG Jie, YANG Min, WANG Nan, ZHEN Chenbo
    Food and Fermentation Industries. 2022, 48(10): 290-298. https://doi.org/10.13995/j.cnki.11-1802/ts.028119
    Abstract ( 272 ) Download PDF ( 473 ) HTML   Knowledge map   Save
    Anthocyanin is a kind of water-soluble pigments that exists widely in nature and is favored by many researchers due to its diverse functions. However, anthocyanin has poor structural stability and is easy to be deactivated during processing, which resulted in its low bioavailability. In this paper, the loading mechanism and protection of anthocyanin by natural macromolecules were reviewed, and the stability and physiological activity of anthocyanin loaded by natural macromolecules were analyzed. In addition, the kinds of loading system and its fabrication technology were summarized and compared. This review provides a reference for the research of anthocyanin loading and delivery systems.
  • Antioxidant peptides from cereals: Preparation, structure-activity and application
    SUN Yueru, LIN Tong, ZHAO Jichun, LEI Xiaojuan, MING Jian
    Food and Fermentation Industries. 2022, 48(10): 299-305. https://doi.org/10.13995/j.cnki.11-1802/ts.029209
    Abstract ( 229 ) Download PDF ( 351 ) HTML   Knowledge map   Save
    Cereals (such as rice, sorghum, barley, wheat, millet, corn and buckwheat, etc.) account for a large proportion of human food and are the main source of human energy. The content of cereal protein is very rich in cereals. As the primary hydrolysate of cereal protein, bioactive peptides derived from cereals not only have good consumption and absorption, but also have a variety of physiological activities. Among them, antioxidant activity is an important active function of grain-derived peptides. In order to provide a reference for the further development of grain-derived antioxidant peptides, the sources and preparation methods of grain-derived antioxidant peptides are summarized, and the research on the structure-activity relationship of grain-derived antioxidant peptides and their application status in different fields are reviewed.
  • Research progress in synthesis method of β-alanine
    ZHAO Man, LIU Wei, CHENG Hao, WANG Meinan
    Food and Fermentation Industries. 2022, 48(10): 306-313. https://doi.org/10.13995/j.cnki.11-1802/ts.028333
    Abstract ( 447 ) Download PDF ( 344 ) HTML   Knowledge map   Save
    β-alanine, one of the most potential three-carbon chemicals, has important nutritional, medicinal and economic value, and its market demand is increasing year by year. In recent years, the synthesis of β-alanine has made great progress in both chemical and biological methods. The chemical method is relatively mature; as for the biological method, along with the deeply understanding of β-alanine synthesis pathway and regulatory mechanism, a series of industrially competitive strains have been obtained through the modification of β-alanine synthetic strains by genetic engineering, gene editing, metabolic engineering and the optimization of production process. This paper focuses on a systematic review of the chemical and biological synthesis methods, regulatory mechanisms, key enzymes and influencing factors of β-alanine synthesis, which will provide a basis for the further innovation of β-alanine synthesis.
  • Research progress on the application of light irradiation in postharvest storage and preservation of fruits and vegetables
    CAO Tingting, ZENG Kaifang, DENG Lili
    Food and Fermentation Industries. 2022, 48(10): 314-320. https://doi.org/10.13995/j.cnki.11-1802/ts.028613
    Abstract ( 395 ) Download PDF ( 142 ) HTML   Knowledge map   Save
    In order to resolve the problems caused by chemical preservation for fresh fruits and vegetables, researchers began to seek a green and healthy way for the preservation of fresh fruits and vegetables. Light irradiation technology has been gradually applied in fresh fruits and vegetables due to its advantages of no pollution, no residue and simplicity. In this paper, the light irradiation technology which is often used to keep fruit and vegetable fresh and its application in maintaining fruit and vegetable quality and controlling disease were reviewed. Besides, the existing problems of these lighting technologies were put forward. This review could provide a reference for the application of light irradiation technology in the preservation of fruits and vegetables.
  • Research progress of in vitro digestion model and its application in food
    XU Wen, WANG Zhennan, PU Shiwen, YANG Yan, WANG Hui, LIU Jun, AIHEMAITIJIANG·Aihaiti , LYU Shenjin
    Food and Fermentation Industries. 2022, 48(10): 321-327. https://doi.org/10.13995/j.cnki.11-1802/ts.028490
    Abstract ( 395 ) Download PDF ( 1772 ) HTML   Knowledge map   Save
    In vitro digestion is a simulation of the physiological conditions in the digestion process and it is a useful tool for studying nutrients in food. This technology has been widely used in the study of the digestion of nutrients such as protein, carbohydrates and plant secondary metabolites in food. At present, from static single-chamber to dynamic multi-chamber, various in vitro digestion models have been developed, however, the technical complexity of each model and the physiological relevance in vivo and in vitro are different. This article summarized the research progress of several common model origins, structures, mechanisms and limitations from a static, semi-dynamic, and dynamic perspective. The application of in vitro digestion in food was briefly described, including the digestion research of nutrients and the development of functional foods, the evaluation of the antioxidant capacity of bioactive substances after digestion and the research of food allergens, etc. The possible reasons for the contradictory results in the application were analyzed, and the importance of standardization in the application of in vitro digestion models under similar research needs was emphasized.
  • The ideological and political teaching design and practice of Food Factory Design under the concept of ‘Carbon Neutrality’
    LI Caiming, JIANG Zihang, FAN Daming, MA Xiaojun, ZHAO Jianwei
    Food and Fermentation Industries. 2022, 48(10): 328-332. https://doi.org/10.13995/j.cnki.11-1802/ts.030594
    Abstract ( 281 ) Download PDF ( 328 ) HTML   Knowledge map   Save
    In order to improve the ideological and political literacy of students in college with a major of food science and cultivate all-round high-level talents, this paper focuses on the design and practice of integrating the ideological and political teaching into the course of Food Factory Design under the concept of "Carbon Neutrality". Firstly, the background of low carbon development of food industry is put forward. At the same time, the flipped classroom model is adopted to guide students to discuss in groups and improve their teamwork ability. Through classroom education combined with the teaching goals and teaching content, it can enhance the education atmosphere, improve the teaching effect, and at the same time, promote the training of students' values, so as to realize the all-round education goals. That is to cultivate a group of food talents in the new era who understand theory, attach importance to practice and have feelings for the country and society.
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Basic Information
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: Su Yao
Editor-in-charge: Yongjie Yao, Xin Li, Ye Li, Yawei Chen, Ling Dong, Xintian Wang
Editor: 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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